cleverchickadee


Football Season Recipes V1: Jalapeño Poppers by quornflour

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or Leinie’s (I prefer Summer Shandy or Honey Weiss)
  • Canola oil (for deep frying)

First up, slice the jalapeños in half the long way and scoop out the seeds, fill the halves with the cheese.

In a bowl mix the rest of the ingredients (except the oil), the batter should be similar to cake or pancake batter thickness, add more flour if you need it thicker, or more liquid to make it thinner.

Coat the stuffed jalapeños completely in the batter and then fry until golden. Serve them up with your favorite other snacks.

Your guests may not even realize the cheese is non-dairy, so unless they care, there is no sense to tell them.

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Black Chocolate Ginger Cookies, a Recipe by quornflour

#recipe #nomnom #food #cookie #backing #quornflour

I am sure I have mentioned it before, I am a big fan of ginger and chocolate. Especially since I discovered that Hershey’s chocolate baking powder also comes in “Special Dark”. It’s almost black, it is amazing.

I figured since the Dark Chocolate Ginger Cake I made a while back was such a hit, I would try making some chocolate ginger cookies.

I also happened to have my kitchenaid mixer out after having made Strawberry Rhubarb sorbet, so I swapped out the bowl and the mixer thing and went to work.

Heat your over to 375◦.

Toss these into the mixer in the order below, give the mixer time to mix thoroughly before adding the next.

  • 1 ¼ cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon ginger powder
  • ¾ cup hershey’s special dark baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 2 cups dark chocolate chips
  • 1 cup chopped candied ginger (chop it into pieces about the size of chocolate chips)

Place ping pong ball size balls of dough on parchment paper covered cookie sheet about 2 inches apart.

Bake for 8 minutes and let cool on a rack.

Enjoy.



Divine Cupcake Intervention by quornflour

I live one town over from Boston. From the time I moved back east, my faux niece Alexz has asked when she can come visit me.

Her parents and I decided that this year, she was old enough to board a plane all by herself. So I booked a ticket so that she could take her first solo flight (across the country) to come visit me.

Her spring break coincided with Patriot’s Day, so of course I thought it would be a fun outing for us to go check out the Marathon.

Alexz is a super smart kid, though she is only 10, she is definitely smarter than a lot of kids her age (and it’s not just me that says that even if I am a tad biased).

When she arrived she went on and on about this show “DC Cupcakes” that she LOVES, I had never heard of it.

She showed me a book she had and gushed on about how amazing Sophie and Katherine are and how they make things out of cupcakes and how they made a dress for DC Fashion week “where the trends are set”. She talked about them as though they were close personal friends of hers. She idolizes them and wants to be just like them when she grows up. Frankly if a kid is going to pick reality TV stars for idols, she could definitely do worse.

Sunday we trekked out to OSV (Old Sturbridge Village) and since we were meeting friends there, one of whom is a vegan we made, that’s right vegan cupcakes using my tried and true favorite recipe.

Monday was race day, so we got up and started in on what had quickly become our routine, the Coffee shop: coffee and scone for me, hot chocolate and chocolate croissant for her. Then we hopped on the redline and headed into the city.

We went to the commons and rode on the swan boats. The weather was beautiful and perfect, (especially compared to 2012 when it was so hot some people had deferred.)

As we worked our way to the finish line an ice-cream truck passed. Alexz excitedly asked if she could have ice-cream. Being the responsible Aunt that I am, I told her, “no sweets before lunch, but I reserve the right to change my mind.”

We continued our walk, as we headed up Newbury Street I noticed a cupcake shop, mind you, I had not made the connection that Georgetown Cupcakes was in fact DC Cupcakes. She had not seen it and I needed coffee, so I said to her, “remember how I said I reserve the right to change my mind?”

“Yeah”, she says.

“You want a cupcake?”

I have seen this kid excited, but OH MY HECK, she went crazy, I instantly went from Best Aunt Ever, to BEST.AUNT.EVER!

She was very proud for knowing about the secret cupcake, which she of course ordered.

After calling all of her friends to brag about going to Georgetown Cupcakes, we headed to the Marathon finish line.

We found spots upfront across the street from the medic tent. She asked about why there were so few women, and counted each one she saw come across.

I told her what I knew about the history of the race, she commented on how crazy it was that anyone would want to intentionally run 26 miles as fast as they could. I told her about Katherine Switzer and being hassled (to put it nicely) when she first ran the marathon.

And then something happened… she went from peppy to – SUGAR CRASH MELTDOWN COUNTDOWN. I looked at her and knew we needed to get some protein in the kid, or I would be sorry. How true that was I did not yet know, so instead of heading to the finish line to meet a friend, instead we headed back to the Gardens and I sent a text to my friend that we were going to get lunch instead.

We headed to a restaurant, when we got there my friend got a call from her roommate, wondering where she was, and that’s when we found out what had happened, a mere 15-20 minutes from leaving the finish line.

Now I am not one to go on about God or Divine intervention, but I must say, this was a Divine Cupcake Intervention for sure. Had it not been for one awesome 10 year old and her obsession over cupcakes, well I don’t even want to think about that.

With or without cupcakes, I am glad she had a sugar crash, she is after all the BEST.NIECE.EVER.



Most Delicious Apple (Pie) Sauce by quornflour

Ok, so I only going to share this because my dear friend Missy asked me to post some Thanksgiving, holiday, fall foods. So you can all thank her for this. Else it would have remained a secret for ever and ever.

Now, apple sauce is one of those things that is really quite easy to make. Take some fresh delicious apples, stick them in a pot, turn the heat on medium and let them slowly turn to mush. Easy and delicious.

This is not that apple sauce, this is some most delicious apple sauce that you might lose track of time and forget to make your gingersnaps…

You are going to need a giant bag of apples, like 12 quart bag worth of sauce or pie apples (the farmers market or grocer can tell you which ones are best a present) and a 10 quart pot. Basically, because the apples reduce so much having them start overflowing is not going to be an issue.

Cut the apples in quarters, you are going to use a ricer later on, so you can leave the seeds and skins on and put them in your pot with a ½ Cup of water to start the heating process.

Add:

  • 1 C candied ginger
  • 1 C brown sugar (packed)
  • 6 cinnamon sticks
  • ½ cup spiced rum (the alcohol will burn off if you are concerned about giving this to children, or you can just tell the kids it isn’t for them and they can just deal with that)
  • 1 C Amish Rolled salted butter… yes you read that right, butter.

Now, you do not necessarily want to just use any old butter, if you cannot find Amish butter, then Kerry Gold will suffice, though the Amish butter is the best, it is a wonder they do not all die off of heart disease on account of just how delicious it is.

On medium heat, let them cook down, keep an eye and must them down now and again until you can fit the lid on. Stirring occasionally, let them cook down.

Once they are mush, use a ricer to get out the giant chunks of things, really, you could also just throw it in the blender too.

I sent this to a friend of mine who opened it, “just to try a taste”, next thing she knew it was gone. I can tell you I was overjoyed at the end of a crap day to find the last jar in a pile of other goodness I Had canned, so can this and hide some, or use it as a gift, because seriously, it is some good stuff.



Half Crazy Daisy by quornflour

Recently I was staying with friends who have a Great Dane called Daisy. I was surprised to learn that they had never heard the song about Daisy.

So I did a quick YouTube search and came across this version.

After listening to it, Mia (6) says, “Daisy’s not half crazy.” Her tone somewhat offended. “Daisy is WHOLE crazy!”



Wicked Good Lobstah Suppah, paht 1 – Lobster Lessons by quornflour

I headed out to Seattle for work and am staying with friends while I am here. While talking, we decided it would be fun to have a little lobster dinner. Then I wanted to invite some friends and it turned into a full-fledged feast. Next thing I knew there were 24 lobsters and 6 pounds of mussels headed to Seattle: I ordered them from Maine Lobster Direct, and you can too.

We did a basic lesson on lobster, from what I could remember learning as a kid growing up in Maine. Pincher and Crusher claws…

Often when people draw lobster they show 2 crusher claws, the crusher claw is very likely what you imagine when you think of a lobster claw. It is the bigger of the two claws, the one with more meat in it. What a lot of people do not realize is that lobsters have two different claws and are both “left handed” and “right handed”. IOW the crusher claw is not always on the left or right. The Pincher claw is faster and when a lobster is young has two pincher claws, but as it gets older the claw that is used less for quickness is the one that develops into the crusher claw.

Sometimes when you see lobsters in a tank they will only have one claw banded, this is the crusher claw, it looks like it has molars on it compared to the other that has more of a small tooth look to it.

The Crusher claw is used for just that, and while small can be very strong and is capable of breaking a human finger. Once the crusher claw develops it is the final determination on if the lobster will be left handed or right handed and this will not change as the lobster ages. Lobsters can regenerate lost claws and if a crusher claw is lost it will always regenerate as a crusher.

When boiling a lobster, you want to cook it for 11 minutes for the first pound and a minute for every quarter pound after that. When cooking, you do not need to add anything to the water.

Overall lobster is pretty healthy as a protein source. They are low in fat (most of the fat calories in a lobster dinner come from dipping the meat in butter), there are only about 30 calories per ounce of meat; a 1.5 pound lobster will yield about 4.25 ounces of meat.

When serving your lobster, try using a bread tin, this will allow the water to drain out when you break the shell and reduce the mess on the table, it also works as a place to put your shell when done.



A Break from Facebook by quornflour

Following a conversation with a friend about the changes and shifts in culture and relationships as a result of Facebook, I decided to take a break from it and what I consider its close cousin Twitter.

Will it leave a hole in my life once filled with photos of peoples babies, children, pets, vacations, sporting events, lives; the honest and often comedic descriptions of life with Tourettes; images of what people are just about to eat; check-ins of where people are; who is drinking wine and loving life, who is drinking wine and hating life; who thinks George Takei is hilariously clever; political and climate changes; arguments of GMO, vaccines and plastic bags; and perhaps most importantly “like”? Perhaps.

I wonder if it will leave me feeling more or less connected with the friends I do not otherwise see on a regular basis. I still have email, my phone, wordpress and my face. I am not going completely dark for the whole month. There are ways for me to reach out. Will conversations find a more meaningful exchange? Will people miss my often ridiculous banter and the often confusing commentary between me and my same name? How will I find out who died, laws that have been changed and the latest evil doings of Monsanto?

Who knows; and in some ways: who cares?

It almost makes me feel a bit sad and foolish that it is even noteworthy to take a break.

Off I go, into the great abyss.




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