Posts Tagged ‘food’
Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.
This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.
- 1 big old head of green cabbage, chopped up all coleslaw style
- 1 or two red or orange peppers, finely cut lengthwise
- 1 head of cilantro, washed, and finely chopped
- 1 or 2 nectarines, cut in half, pitted, and cut crosswise
- 3 Tbsp. good-quality olive oil
- 1 Tbsp. apple cider vinegar
- sea salt & fresh ground pepper to taste
My friends are food geniuses. Lucky for me, they love cooking and invite me over for dinner. Sarah and Mike recently bought a house in the flats, and are making it gorgeous/livable. The inaugural RitterBrown Town dinner last weekend had a delicious menu, ending with this knock your socks and shoes off home made ice cream. I asked Sarah to send me the recipe to share with all you folks that love to make your own home made ice cream. Thank you, Sarah!
If you don’t have an ice cream machine, worry not. Check out David Lebovitz’s machineless ice cream how-to. I’m sure you can adapt this delicious recipe for all kinds of ice cream making methods.
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup packed brown sugar, divided
- 2 large eggs
- 2/3 cup of Frangelico hazelnut liqueur
- liberal pinch of salt
- about 1/2 cup chopped hazelnuts, toasted
Equipment: an ice cream maker
Bring cream, milk, and 1/2 cup brown sugar to a simmer in a heavy medium saucepan over medium heat, stirring.
Meanwhile, whisk together eggs, remaining 1/4 cup brown sugar, and salt in a large bowl. Add cream mixture in a slow stream, whisking. Return to saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not boil).
Immediately strain custard through a fine-mesh sieve into a metal bowl. Stir in Frangelico and nuts and chill custard at least 6 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 2 hours.
•Custard can be chilled up to 24 hours.
•Ice cream keeps 1 week.
I’m not the biggest pancake fan in the world, but I woke up with a craving for banana walnut pancakes. I suppose I was thinking of the pancakes at the Cup & Sauce in Portland, Oregon – even though they’re made with real flour. It’s been ages since I had a flap jack. Even more challenging than the gluten free aspect of these tasty rounds, is the fact that I made them dairy free. I used organic low-fat coconut milk instead of milk or water.
Fear not Dear Feedbag Reader, these aren’t tasteless hippie frisbees. These delicate perfect rounds are loaded with tiny banana and walnut bits in almost every bite. They’re made perfect with a little smart balance spread and a smatter of maple syrup.
This recipe makes enough pancake batter to feed your friends. If you’re not feeding a crowd, get an empty yogurt container to put the extra in the fridge. I’m even thinking about using the left over batter for muffins.
- 2 cups of Bob’s Red Mill gluten free all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon xanthan gum
Wet Ingredients & Extras:
- 1/2 cup of chopped walnuts
- 1 banana, diced
- 1/2 cup of apple sauce
- 2 cups of organic low-fat coconut milk (or 1 cup regular milk, one cup water)
- 2 eggs, beaten
- 4 tablespoons olive oil
- 1 tablespoon honey or raw agave nectar
- 1 teaspoon vanilla extract
- 1 or 2 dashes of cinnamon
Combine the dry ingredients first – mixing well before integrating the wet ingredients, bananas, and nuts.
I used a non-stick pan and I’d recommend it. A nicely greased up iron skillet would work just fine too. Get your pan greased up, heated up on medium heat, and ready for a ladle full of this delicious batter. When little bubbles start forming on top of your pancake, it’s probably time to flip that bad boy over. I’d say I found a 1.5 – 2 minute interval for each side made the perfect pancake.
These gluten free flap jacks are better when they’re hot off the press.
Serving Suggestion: Top with a little smart balance spread and some warm maple syrup for a delicious breakfast treat.
Going to school full time and working at a school makes meal planning difficult. Commuting to and from school for graduate school and student teaching makes meal planning essential. I always make my lunch in the morning or the night before. I don’t have time to leave school for a quick fix meal on the go during lunch time, so packing good food is important. I’ve noticed that on days that I go running, that my energy is pretty low after a full day of student teaching.
Have you guys seen the price of wheat free products? They’re ridiculous! Seriously, I can’t rationalize (or afford) paying seven dollars for a box of lame bars or cereal. I’m stubborn and I love whole foods. Which means that my life is a little more difficult, but often a lot more delicious.
I think these little granola bars are the perfect after school snack for days when I’m training for my first 10K run. I’m happy to report that this last week I was doing four mile runs!
My inspiration for these bars came from a recipe via All Recipes that I modified to suit my tastes and wheat free ways.
Don’t forget to cut these bad boys after letting them sit for a couple of minutes! If you don’t cut them into long rectangles, they’ll turn into one giant rad granola bar of goodness.
- 2 cups rolled oats
- 1/2 cup of maple syrup
- 1/2 cup of olive oil
- 1/2 cup of apple sauce
- 1 teaspoon of cinnamon
- 1 teaspoon of allspice
- 1 teaspoon of nutmet
- 1 cup Bob’s Red Mill All-Purpose GF flour
- 3/4 cup raisins (optional)
- 1/4 cup of dried apricots, diced
- 1 teaspoon salt
- 1/4 cup of shredded coconut
- 1/2 cup of walnuts, chopped
- 1/2 cup of pecans, chopped
- 1 egg, beaten
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees
- Generously grease a 9×13 inch baking pan (I used olive oil to grease my pan).
- In a large bowl, mix together the oats, spices, gluten free flour, raisins, apricots, pecans, walnuts and salt.
- Make a well in the center of your dry ingredients: pour in the maple syrup, apple sauce, beaten egg, oil and vanilla.
- Mix well using your hands. Pat the mixture evenly into the prepared pan.
- Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges.
- Cool for 2 – 4 minutes, then cut into bars while still warm.
- Don’t let these bad boys cool to much before cutting.
Variations on a theme & serving suggestions: These granola bars are versatile, allowing for different ingredients. Imagine if you will peanut butter & chocolate chip granola bars, dried cherry & almond granola bars, or banana & walnut granola bars. All totally possible by tweaking a few things with this recipe.
These bars are so decadent you could serve them as a desert with a little scoop of sorbet or ice cream. Instant win!
Grilling season may have come and gone for many of my fellow Alaskan friends. It’s pouring down rain today in Juneau and it doesn’t feel like it’s letting up any time soon. This post may be a little tardy in that regard. For folks living the dream down south, or brave enough to bust out the grill under the cover of driveway or porch, this post is for you.
Some time back, between beginning my Master’s program and working almost full time, our friend Amanda made these delicious foil packs of sweet potatoes and I’ve been meaning to blog about them. It’s a simple enough recipe that requires few ingredients and only 20 or so minutes of grilling time.
- 2 to 3 sweet potatoes (or yams if you prefer)
- 1 to 2 teaspoons of cumin
- sea salt and fresh ground pepper to taste
- 2 tablespoons of olive oil
- Make fun little foil packets for your sweet potatoes, folding the edges as shown in the photo above
- Peel & cube your sweet potatoes and group them in a large bowl
- Add olive oil, cumin, sea salt, & pepper and toss potatoes
- Add a reasonable amount of potatoes to each foil wrapper (you’ll probably have about 4 foil packets)
- Poke holes using a fork on the tops of the foil wrappers
- Throw the foil packets on top of the grill, turning a few times, for around 20 minutes
These cumin grilled sweet potatoes are dreamy with grilled chicken, veggie burgers, or vegetable skewers. Happy Eating!
I found this video on one of my favorite dumping ground sites for the web today. One of the questions asked about the video in the blog post was: I wonder if kids in the United States would have the patience to play with this kit? Really a first world problem, but something to think about. It takes our beloved Easy Bake Oven and brings it to a whole new level of rad. It also makes me wonder what kind of food related toys and candy children have in other cultures that are different from our own. Dear Reader, what kind of rad candy or food related kid’s toys do you know about? Please share your infinite knowledge with Feedbag in the comments section.
This second video from the same YouTube user shows another Japanese toy food, this one completely inedible but based on the classic American fast food: cheeseburger & fries. I’m totally captivated by the chemical process of making the “food”, the tiny packages, and the intricate nature of the toy. I have to say I’d really love to visit Japan. I don’t think I’d ever get bored there. Japanese culture is amazing, the people are gorgeous, and the food is endlessly differently delightful.
Thank you to one of my best friends, Shaena for sharing this with me. A wonderful and important reminder that everyone deserves love and food. Please consider making a donation to your local food bank or volunteering at a soup kitchen this holiday season. ♥