cleverchickadee
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texaskilletFiled under: Clever Chickadees, dinner, easy meals, food and beverage, gluten free, quornflour, recipe, side dish, snack, vegan, vegetarian | Tags: bread, cheese, Clever Chickadees, cooking, dairy free, delicious, family, fingerfood, food, food and beverage, foodie, football, friends, gf, gluten free, life, meal, meals, nuts, pepper, punkrawklabs, recipe, side, side dish, snack, sport, sports, thanksgiving, vegan, vegetables, vegetarian
#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.
Filed under: baking, Clever Chickadees, dessert, food and beverage, kid friendly, quornflour, recipe, snack, Thanksgiving - Fall and Winter Holiday Foods and Crafts, vegetarian | Tags: baking, bread, butter, chocolate, clever chickadee, Clever Chickadees, cookie, cookies, cooking, delicious, dessert, Facebook, family, food, food and beverage, foodie, friend, ginger, kid, kid friendly, kids, party, quornflour, recipe, snack, thanksgiving, vegetarian
#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.
Filed under: baking, Clever Chickadees, easy meals, food and beverage, kid friendly, quornflour, recipe, side dish, snack, Thanksgiving - Fall and Winter Holiday Foods and Crafts, vegan, vegetarian | Tags: baking, cheese, clever chickadee, Clever Chickadees, cooking, easy meals, food, food and beverage, friends, kid friendly, penny saver, quornflour, sesame, snack, summer, vegan, vegetarian
#vegan #foodporn #recipe @punkrawklabs #food
I like crackers, a little crunch for a snack, but I always feel a little ridiculous for spending good money on fancy crackers.
I had picked up some cashew cheese from Punk Rawk Labs and forgot to get crackers and decided it was time to figure out how to make them myself.
When searching for recipes, I had a problem finding exactly what I wanted, so I took what I learned and headed to the kitchen to, as I love doing in the kitchen… wing it.
One of the things I learned was that uneven shaped crackers which always seem to be a bit fancy are called rustic. Who knew?
Anyway, here is what you need to make really delicious Rustic Sesame Crackers.
- 1 cup white flour (you also want a little more for rolling the crackers)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoons sesame seeds
- ½ cup warm water
- 1/3 cup toasted sesame oil
For topping the crackers before baking you will also need about 2 tablespoons of toasted sesame oil, 2 tablespoons sesame seeds and coarse kosher salt.
- Heat your oven to 425◦
- In a bowl mix your dry ingredients together so that the salt and baking powder is well mixed in
- Add the water and oil and mix into a dough
- Set aside covered in a cloth napkin or dish towel for about 5 minutes
- Separate into about 4 pieces
- Roll each piece thinly and cut using a pizza cutter into pieces about tortilla chip size. Shape can be rough because they are rustic after all.
- Place on a cookie sheet lined with parchment paper and brush with oil and sprinkle with salt and sesame seeds
- Bake for 7-9 minutes, until they are golden brown
- Remove from the cookie sheet and cool on a rack
- Serve when you need crackers or store in an air tight container
I like to serve them with Punk Rawk Labs Cashew Cheese, the combo makes a perfect snack, they also hold up well to guacamole and salsa.
Now, if you aren’t really into sesame, or get bored with one type of cracker, here are a few delicious alterations that are just as delicious:
- Swap out sesame seeds for fresh rosemary and the sesame oil for olive oil
- Swap out the seeds with roasted garlic and the oil for garlic infused olive oil
- Swap the seeds for 1 tablespoon of finely chopped basil add a tablespoon of parmesan cheese and for the oil use garlic infused olive oil
I could go on and on, but I won’t, I would love to know about other combinations that everyone uses.
Filed under: breakfast, Clever Chickadees, dessert, dinner, food and beverage, kid friendly, quornflour, vegetarian | Tags: baking, breakfast, clever chickadee, Clever Chickadees, cooking, dessert, dinner, egg, food, food and beverage, french toast, friends, fruit, kid friendly, life, meal, meals, moneky bread, quornflour, recipe, sugar, sweet, vegetarian
#nomnom #food #foodie #recipe #MonkeyBread
Monkey bread is a nice and gooey treat for when you want something sweet. It isn’t dissimilar to cinnamon rolls so I figured that I would make some and use the leftovers – yeah, I had leftovers, though my niece would have loved to prevent that from happening.
I started out by making Monkey Bread, there are recipes all over the internet, but I always find myself adjusting the recipe because they seem to always have far more sugar than you actually need, plus as I cannot leave well enough alone I add a little something here and there. So here is my recipe:
- 2 Cans Exploding Biscuits (Pillsbury biscuits from a can)
- 2/3 Cups Brown Sugar
- 2/3 Cups White Sugar
- 2 Teaspoons Ground Cinnamon
- ½ Teaspoon Ground Cardamom
- ¼ Teaspoon Ground Cloves
- 1 Teaspoon Salt
- 2/3 Cups Melted Butter
You are going to need a Bundt pan for this, if you do not have one 2 loaf pans should suffice in a pinch.
- Grease up your Bundt pan
- Heat your oven to 370
- In a large mixing bowl mix together your brown sugar, white sugar, spices and salt
- Remove the exploding biscuits from the can and slice each biscuit into 6-8 pieces
-
Roll each piece in the sugar mixture covering the piece in the sugar mixture and place in the Bundt pan
- Make sure you are evenly distributing them
- Once you have used the first can of biscuits, sprinkle about ¼ cup of the sugar mixture over the top and then continue with the second can
- When you run out of biscuit pieces, evenly pour any excess sugar around the top of the biscuits
- Next pour the melted butter over the top distributing it as evenly as possible
- Let bake for 45 minutes
- When you pull it out of the oven, let it cool for about 10 minutes and then flip it onto a plate
When it is cool enough to touch without burning your hands it is ready to eat, simply by pulling off the little pieces.
Now, why stop there?
Instead of pulling it apart, let it cool completely, (or cut it in half, serve half warm and put the other half away for later and let cool).
For the French Toast mixture you will need:
- 2 Eggs
- ¼ Cup Unsweetened Plain Almond Milk
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- 1 Tablespoon Grade B Maple Syrup
- ½ Bunt Pan Monkey Bread (or if you use loaf pans one loaf) sliced into ½”-1″ slices
-
Spray Oil
- Mix the ingredients together well, beating the eggs until everything is uniform in look
- Heat a griddle to medium heat and spray with oil
- Dip the monkey bread slices into the egg mixture and cook each side until you have a little golden brown on each side
- Serve warm with maple syrup, berries and butter
Filed under: baking, Clever Chickadees, dessert, food and beverage, kid friendly, quornflour, recipe, snack, Thanksgiving - Fall and Winter Holiday Foods and Crafts, vegetarian | Tags: baking, chocolate, clever chickadee, Clever Chickadees, cookie, cooking, dessert, food, food and beverage, friends, kid, kid friendly, peanut, quornflour, recipe, snack, summer, thanksgiving, vegetarian
#nomnom #food #foodie #cookies #recipe
My niece Alexz came to visit me for her spring break. It was fun exploring some new spots with her and just hanging out.
We cooked a bit, she cracked me up with her disbelief that corn could be cooked without a microwave (it really seemed corn specific, everything else made sense). She reminded me of her mother who about 10 years ago, when she learned I did not have a microwave she offered to buy me one, in the event it was an expense thing.
One of the things we made were Chocolate and Peanut Butter Chip Ice-Cream Sandwiches. Alexz made the cookies, which were delicious, even if the 4H method of cracking an egg was crazy funny…
Here are the ingredients for the cookies:
- 1 Cup Vegetable Shortening
- 2/3 Cup White Sugar
- 2 Eggs
- 1 Tablespoon Pure Vanilla Extract
- 1 Cup Brown Sugar
- 1 Cup Whole Wheat Flour
- 1¼ Cup Unbleached White Flour
- 1 Teaspoon Salt
- 1 teaspoon Baking Soda
- 1 Cup Peanut Butter Chips
- 1 Cup Hershey’s Special Dark Chocolate Chips
- Start out by heating your oven to 370◦
- In a large mixing bowl, mix together shortening and white sugar until fluffy
- Add eggs and vanilla extract, mixing thoroughly
- Mix in brown sugar
- In a separate bowl, mix together the flour, salt and baking soda
- Slowly add to the wet ingredients and mix forming a dough
- Add chocolate and peanut butter chips, mix until they are more or less evenly distributed
- On a cookie sheet lines with parchment paper, place 2 tablespoon balls of dough about 2-3″ apart
- Bake for 9 minutes
- Transfer from baking sheet to cooling rack and let cool
If you want to make ice-cream sandwiches, simply put about 2 tablespoons of ice-cream between 2 cooled cookies and enjoy!
Filed under: breakfast, Clever Chickadees, dinner, food and beverage, gluten free, low calorie, quornflour, recipe, side dish, vegan, vegetarian | Tags: breakfast, clever chickadee, Clever Chickadees, cooking, easy meals, food, food and beverage, foodie, friends, garlic, gluten free, life, low calorie, meal, meals, nomnom, potato, quornflour, recipe, side dish, snack, tomato, vegan, vegetables, vegetarian
#recipe #food #nomnom #foodie #vegan #vegetarian
When thinking about supper, sometimes I think about breakfast. There are plenty of days when supper really is breakfast – in the traditional meaning of the word being break of the fast. Sometimes however, I just want breakfast foods some other time in the morning.
So, last night I decided to make French toast and vegan hash. Today I enjoyed the leftovers with a topping of Spice-Yoghurt… You know you want some, so here is what you need to do: make it. This will serve 4-6 people as a side or 2-3 people as a standalone.
Here is what you need:
- 2 red potatoes – shredded skin on
- 2 cups Brussels sprouts halved or quartered depending on size
- 2 cups of grape tomatoes halved
- ¼ cup red onion finely chopped
- 2 tablespoons minced garlic
- 1 tablespoon minced scallions
- 1 teaspoon ground horseradish
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup water
- black pepper to taste
- spray oil
Shred your potatoes and mix 1 teaspoon of garlic and 1 teaspoon of scallions mix together in a bowl, cover and set aside.
In a 5 quart Dutch oven heat your olive oil on high heat and caramelize the onions, horseradish and a tablespoon of garlic.
Add the Brussels sprouts, and caramelize them, then add tomatoes and salt and cook until the tomatoes get a little deflated.
Turn the heat down to medium and add the potatoes and water, mix it together. Cook for a few minutes so that the potatoes get soft.
Next you’ll want a griddle, get it nice and hot and spray on some oil. Take the hash and crisp up each side. Serve hot.
To make the yoghurt topping, simply add a tablespoon of Cholula hot sauce to a quarter cup of plain Greek yogurt and mix well.
Filed under: Clever Chickadees, dinner, easy meals, food and beverage, gluten free, kid friendly, lunch, quornflour, recipe, snack, vegan, vegetarian | Tags: bbq sauce, buffalo, buffalo wings, cauliflower, clever chickadee, Clever Chickadees, cooking, dairy free, dinner, easy meals, food, food and beverage, friends, gluten free, kid friendly, lunch, meal, meals, meat, quornflour, recipe, side dish, snack, soy free, vegan, vegetables, vegetarian
#glutenfree #vegan #reedsgingerbrew #nomnom #friedfood #gameday
When I lived outside of Boston there was an Indian restaurant (I think it was called Dosa Palace… maybe Dosa and Curry) in Somerville that had this dish that the first time I had I wanted more. Ok so it was fried goodness, but it was basically like chicken wings but made with cauliflower, which is kind of funny because generally I am not a huge fan of chicken wings. Recently I had a craving for some, but I am about 1200 miles away, so I made them.
They are pretty easy to make here is what you need:
- 1 medium head of cauliflower
- 2½ cups chickpea flour
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 tablespoon cornstarch
- 2 tablespoons finely chopped garlic
- 1 cup of Reed’s Extra Ginger Brew
- Oil for frying – I mix equal parts olive oil and canola oil
- your favorite buffalo, bbq, teriyaki or whatever sauce you have a hankerin for
Heat oil in a Dutch oven or deep frying pan (like a cast iron skillet), you’ll want it to be about 1½ inches from the bottom of your pot.
Now break up your cauliflower into small pieces (do not use frozen cauliflower). You’ll get a lot of cauliflower crumbs if you just cut it with a knife, so I cut it with a knife into bigger pieces and then tear it into smaller pieces with my fingers. The pieces shouldn’t be any bigger than a chicken wing.
In a bowl mix the dry ingredients together and mix with a fork or a whisk. Next add your Ginger Brew add a little at a time and mix in, it will bubble a lot so if you add it all at once you may end up with a mess. You want the consistency to be similar to pancake batter, so add a little more or a little less liquid as necessary.
Coat the cauliflower in the batter and put it in the oil and cook until golden. I do about a cup worth of cauliflower at a time. Once golden put the cauliflower on a dish with paper towel or a grease catching towel for a minute or two – trade out the towel as necessary.
Toss in your favorite sauce – I like buffalo sauce, bbq sauce and plain… I think it would also be great with a mango chutney, teriyaki sauce and many other sauces… more on those later… serve warm.
Filed under: Clever Chickadees, dinner, easy meals, food and beverage, gluten free, kid friendly, low calorie, lunch, quornflour, recipe, side dish, vegetarian | Tags: cabbage, clever chickadee, Clever Chickadees, cranberries, dairy free, dinner, food, food and beverage, foodie, fruit, gluten free, kid friendly, low calorie, lunch, mustard, nuts, pineapple, quornflour, recipe, salad, vegetables, vegetarian
Well, it isn’t really summer, but with the blue skies and sunshine and above zero temps, it sure feels like it.
So I made some fish and chips and slaw. Coleslaw is one of those foods that is either delicious or gross, it makes me sad when I have bad slaw. From the number of places I have had it in Minnesota, it seems to be pretty much a fact that Minnesotians can’t make slaw. No offence guys, but mayo and cabbage slaw does not make.
Here is what you need:
- ¼ cup rice vinegar
- 1 tablespoon mustard seeds
- 2 tablespoons finely chopped red onion
- 4 teaspoons of brown sugar
- ½ a cup miracle whip
- ¼ cup crushed pineapple
- ½ a head of red cabbage chopped into thin strips
- ¼ cup craisins
- ¼ cup finely chopped pecans
In a bowl add vinegar, mustard seeds and red onion and set aside for about an hour.
Add the sugar miracle whip and pineapple and mix well. Stir in cabbage, nuts and craisins and let sit for at least an hour in the fridge.
Filed under: baking, Clever Chickadees, dessert, food and beverage, kid friendly, quornflour, recipe, Thanksgiving - Fall and Winter Holiday Foods and Crafts, vegan | Tags: cake, candy, chocolate, clever chickadee, Clever Chickadees, cooking, dairy free, dark chocolate, dessert, food, food and beverage, foodie, friends, ginger, quornflour, recipe, vegan
This weekend it was my friend’s birthday. The plan was to go out to dinner with his twin sister and her family and I wanted to make a cake. I like making cake.
I originally was going to make a Mexican Hot Chocolate inspired cake, but on the drive home from the grocery store, the plan morphed and what resulted was quite certainly the crowning achievement of my cake baking to date.
I needed a few ingredients, so I popped into my favorite grocery store in Saint Paul: the Mississippi Market.
One of the things I was looking for was something to top the cake with, I wanted something with a kick, but I wasn’t entirely certain what. As I stood staring at the candy bars trying to find a hot pepper chocolate bar and being unsuccessful, all the crystalized ginger was yelling at me. Everywhere I looked, ginger this, ginger that, ginger in chocolate, chewy ginger, crystalized ginger… Now my friend’s favorite flavor is ginger… so I grabbed a bar and headed to the check out.
As I was driving home, rocking to some random tune on the Current, it hit me. Of course, a ginger chocolate cake. Duh!
It take a little preparation, but trust me, it is all so worth it.
Here is what you will need:
- Cake:
- 3 tablespoons dried ginger powder
- 1 teaspoon of dried cayenne powder
- 2/3 cups of canola oil or similar
- 2 teaspoons of white vinegar
- 2 cups of room temp dark roast coffee (brewed)
- 3 cups of flour
- 2 cups of sugar
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 6 tablespoons of Hersey’s® Special Dark baking powder
- ½ teaspoon of nutmeg
- ½ teaspoon of cinnamon
Heat your oven to 350◦F
In a double boiler heat the oil and add the ginger and cayenne pepper, this will help bring out the flavor of the spices, set it aside to cool back to room temperature.
Once it is room temperature add the vinegar, coffee and mix well.
In a separate bowl combine the remaining dry ingredients and mix well.
Combine wet and dry together and pour into a very well-greased Bundt cake pan (will also make 2 10″ rounds).
Place in the oven for 55 minutes remove when a toothpick comes out dry. (If using rounds about 35 minutes should be enough).
Remove the cake from the pan and let cook on a rack.
Once it is cool you will want to make a glaze, for this you are going to need:
- 1/3 cup of salted butter or salted butter spread
- ¼ cup of Hersey’s Special Dark baking powder
- 1 tablespoon of powdered ginger
- 1 ½ cups of powdered sugar
- ¼ cup of Reed’s Extra Ginger Brew
- 1 chopped crystalized ginger and chocolate bar, chopped (freeze it and chop it then store it in the freezer until you are ready for it)
In a double boiler melt the butter and add the chocolate and ginger and mix thoroughly
Pour butter mix over the powdered sugar and add the ginger brew to thin it out and make it pourable.
I let it sit for a minute or 3 to cool and thicken so it does not just all drip off the cake.
Get the chopped candy bar out of the freezer.
Pour the glaze over the cake and top with half the candy bar, then pour more glaze over top and then top with the rest of the bar.
Enjoy.
Filed under: Clever Chickadees, craft, food and beverage, green, inspiration, kid friendly, now you know, penny saver, project, quornflour | Tags: bucket, bucket list, clever chickadee, Clever Chickadees, craft, food, food and beverage, free, freecycle, friends, green, inspiration, kid friendly, life, pickle, pickle bucket, project, quornflour, recycle, reduce, reuse, Upcycle
Bucket List (Originally posted on Quornflour.wordpress.com).
For an upcoming project I need some food safe, water tight buckets.
Now I could go to Home Depot and buy a few Homer Buckets and call it a day: but that seems ridiculous, especially since they don’t need to be orange and I don’t want to pay to advertise for someone. (When I bought my Wrangler I removed all traces of the dealer, even the hitch cover which in hindsight I wished I had just spray painted, but oh well.)
I have a few buckets that I use for my recycling and dog food and kitchen laundry, which I figured I could use in a pinch, but first I figured I’d see about acquiring a few.
Did You Say Free?
Now you can get buckets from lots of restaurant and catering places that order large amounts of food supplies, especially pickles, croutons, protein powder and teriyaki.
I have had the best luck acquiring buckets from sandwich shops.
All you need to do is call (or stop in) and ask, now don’t do this during the lunch or dinner rush or they might stomp ya.
It is a good idea to call first because a lot of places don’t keep around what they don’t need, so you might need to ask them to save them for you. A smaller place may go thru a bucket a week or so, so if you need multiple call around.
Be sure to let them know if you need lids as sometimes they get separated.
I have run into places that charge a small amount for their buckets, if it is a mom and pop type place I am ok with it, if it is a chain, forget about it!
What’s that smell?
It is important to note that these buckets are plastic (not BPA free as far as I know), so they will most likely smell like whatever they were originally used for.
Generally a little time in the sun will remove significant smells and over time the smell will dissipate, so keep this in mind and time things accordingly.
I am super happy about my acquisition and after they sit outside for a day or two I will get some good use out of them!
cleverchickadee 