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.



Can-berries by quornflour

If someone was to ask me, “do you feel the tiniest bit superior for canning foods over those who do not?”

I would have to honestly say, “No”.

I say no, but that is because superior is not the right word, but I do tend to think to myself, “Self, you are awesome.”

Now do not get me wrong, you could be awesome too, especially since the act of basic canning, is not all that hard.

It is time consuming and easy to make a big mess that you have to clean up because you also need to prep your foods. If you have small batches it is pretty easy to do on your own, bigger bathes is more fun with other people, especially for things where there is a lot of prep work.

In my limited return to canning I realized that really there are only about 4 things (in addition to sterilized jars and lids) that you need to make it go smoothly.

You need a great big canning pot with a rack, a jar funnel and a jar grabber thing.

Most of these things you can find at thrift stores, I got mine online for about 25$, well really everything was around 35$ because there were other non-essential parts for my particular current needs.

Now all you need to do to make your first batch of something is take some fruit, sugar and water and cook it down. You can use this delicious cranberry recipe if you happen to have cranberries sitting around like I did. For the cranberries I left them in the boil bath for 8-10 minutes.

Now I am excited for canning season!

 



Super Delicious Apple Beat Salad by quornflour

I get it, some people are afraid of beats.

“Yuck” they say.

“They taste like dirt” they say.

I say, “Dirt Made My Lunch!”

Here is what you will need:

  • 1-2 beats grated
  • ½ a head of red romaine lettuce, chopped or torn into small pieces
  • ½ a bundle of spinach, stems removed
  • 1 large carrot grated
  • 1 green apples chopped
  • ¼ Cup candied pecans
  • 2 tablespoons of gorgonzola cheese (optional)
  • Lemon Dressing

After grating the beats (I like red and orange, though the red pretty much takes over all colors), place in a small frying pan with a splash of water and toss until warm to help bring out the sugars. Take off the stove, transfer to a plate and cool in the freezer.

Once the beats are cool, toss all ingredients in a large bowl with lemon dressing and enjoy!

This especially delicious with a steak or soup and a slice of fresh bread or enjoy on its own.




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