When I Dip, You Dip, We Dip!

With cookout season in full swing, I figured it was high time to share my most tried and true, time-tested dipping sauces with all of you. These recipes are incredibly low effort, full of simple ingredients, but deliver such a satisfying payoff, which sums up my cooking style 100%. I don't live to be chained to my kitchen, following a bunch of complicated steps, with ingredients I had to go on a treasure hunt for. If that sounds like you, you've found the right place ... If you like it complicated, you can still do that, and let these sauces be the easy accessories that elevate the whole ensemble! Let's get started.

Spring Fever - Garden Vegetable Soup

(No bunnies are harmed in this recipe)

I totally fell for Faux Spring ... But, it's not my fault! After several weeks of blisteringly cold overnight temperatures, we were blessed with some of the most gorgeous sunny days I've ever seen in my entire life (that might just be my pummeled vitamin D levels talking), and so, my entire neighborhood lost its collective mind and for a few days at the end of February it was shorts & tank tops as far as the eye could see. We were washin' cars, mowin' lawns, and grillin' up a storm until the actual rain moved in, and got us all hunkered back down again.

With that in mind, I thought I'd hop on here and share my favorite (and easiest) veggie soup of all time, so let's go!
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Good Stock

Anyone else feel like 2024 hit a tires-smoking-broad-slide into the 31st? No, just me? Okay ... Welp. I had such high hopes for a quiet, and a total bore-me-to-tears Winter that did not, in fact, come to pass, but if I can be totally annoying for a minute and reach for the "lesson" here, I'd say through it all it's become obnoxiously, if not, painfully clear how important fueling my body for the task (whatever that may be) is, and has inspired me to do a lot more of the cooking from scratch that I've (regrettably) gotten away from in the last couple of years. And I thought I'd get back to sharing a little of that with you here, furthermore, why not make our fist day, today, National Quitter's Day. Anyone who's fallen off the wagon, made their resolutions, already broke them, thinking about backing out of them, or if you just plain haven't even begun (uhm that one would be me this year - heh, you can't quit something you haven't started yet!), then this is your sign to get on track, and do the thing(s) your heart is begging you to do.

To start things off, I'm sharing my very own recipe for homemade vegetable stock, the foundation of most of the soups, and stews I make. How about we just get to the recipe, and we can hash out the reasons later.

Souper Duper Veggie Broth

Here's what you need:
1 Potato - washed, eyed, and quartered
1/2 Onion
1 Carrot - cut into thirds
1 Heaping teaspoon Minced Garlic
Pinch of Red Pepper Flakes
1 Bay Leaf
1 Star Anise
1 teaspoon Pink Himalayan Salt
1/2 teaspoon Cumin, ground
1/4 teaspoon Oregano, crushed leaf
1/8 teaspoon Thyme, ground
1/8 teaspoon Rosemary, crushed leaf
1/8 teaspoon Sage, ground
Dab of Ginger Root, freshly grated 

Here's what you do:
Throw all of the above in a 5-7 quart pot, fill with water, bring to a boil, reduce heat, cover & simmer for an hour. Remove from heat, strain, and use immediately, or store for up to a week in the fridge.

That's it!

Peachy Keen

If I had my little way, I'd eat peaches every day

FTC Affiliate Disclosure
Here we are smack in the heat of Summer, and for a lot of us, that means peach season ... Millions of peaches, peaches for me ... So how about cooling down with a little 'shake recipe?  Singing not required, but enthusiastically encouraged.

 

 

 

Peach Cobbler Smoothie

Here's what you need:
10 oz Peaches, frozen
2 Kiwifruits, peeled
1/2 Lime, juiced
1" Ginger knob, grated
3-4 Bananas, frozen + pre-chunked
Mango, frozen - fill remaining space in your blender
1/4 Cup Pure organic Maple syrup (or preferred sweetener)
1/2 Cup Full-fat canned coconut milk (or milk of your choice)
1/2 Cup Water 

Here's what you do:
If you've been here before, you know the drill ... Dump everything into a 72 oz blender (I use this one), and blend the hell out of it!  If you prefer more of an ice cream texture, blend low & slow, with less liquid (adding as required), and remember you may have to scrape the sides of the pitcher a few times throughout.  Also, if you're using frozen bananas, don't forget to peel them, and break them into chunks before freezing ahead of time.  

Need more refreshments?  Go here!

Stay cool, Lovers!
xoxo

Image provided by The Graphics Fairy

Might Not Know It Now...

Baby, But I Are!

FTC Affiliate Disclosure
I haven't shared a recipe in a while, and with the Northern Hemisphere being in the full swing of Summer, I figured some refreshments were, maybe a bit, overdue.  

If You Like Piña Coladas

In my neck of the woods, there has been a steady Summer rain falling for the entirety of this balmy National Piña Colada Day, and I can't help but think, somewhere, Rupert Holmes is very pleased.  With that, I give you my personal piña colada smoothie recipe —

Here's what you need:

4 Cups frozen pineapple chunks

3-6 bananas chunked & frozen

1 Cup full-fat canned coconut milk

1 Cup filtered water

1/4 Cup pure, organic maple syrup

1/2 lime juiced

1" knob grated ginger root

1Tablespoon unsweetened organic shredded coconut

Here's what you do:
In a 72 oz sturdy blender place pineapple chunks around the bottom, and fill the pitcher the rest of the way with pieces of frozen banana (Tip: when you freeze bananas you'll want to peel them, and chunk or cut them up first, then bag and freeze).  Throw in the rest of your ingredients, and blend the hell out of it (you may need to stop a few times in order to scrape the sides of your blender's pitcher).  That's it!  If you'd like to enjoy this as a dairy-free "nice cream" option, transfer your mixture to a freezer-safe container, and freeze for 2-4 hours before serving.

This is an incredibly easy, but delicious, and festive concoction to have at Summer gatherings, and is a perfect alcohol-free option that can accommodate a good swath of guests, and their needs without singling folks out, and excluding them from the fare.

Happy sipping!

Chilling Out

Or is that thawing out?  Well, if it's March in the PNW it's both, and everything in between, which inspired my latest batch of chia seed pudding.

Part One

Here's what you need:
3T dried peppermint leaves
2 c boiling water
Here's what you do:
Combine, and steep until cool.
Part Two
Here's what you need:
2 c full-fat coconut milk
2 c peppermint tea (above)
3/4 c coconut shreds
1/2 c chia seeds
2 1/2 T pure, organic maple syrup
1 tsp organic vanilla extract
Pinch of pink Himalayan salt
Here's what you do:
If using canned coconut milk, empty 2 cans into a small dish or glass measuring cup, and whisk to ensure the milk has not separated due to cool temperatures.  Once smooth, combine 2 cups of coconut milk with 1 cup peppermint tea, and shredded coconut in a blender, and whip on high until the mixture is fully incorporated.  Pour back into your glass measuring cup, and set aside.

In your newly freed up blender, pour in the other cup of peppermint tea, and add maple syrup, vanilla, and salt.  Mix until fully incorporated, and empty into a large mixing bowl, whisk in chia seeds, pour in coconut milk, and whisk once more.  Cover and place in the refrigerator for an hour (or overnight).  After the mixture is chilled, and all set up, whisk by hand one more time before spooning into dishes.  Serve immediately.

What I love about this treat aside from how fast it is to make (aside from the chilling part) is how it combines the warming flavors of summer like coconut, and vanilla with a whisper of winter with peppermint lingering in the background.  This is not a recipe that screams "PePpeRmInt!" It's delicate, and refreshing, and what's even better is that it can be frozen into a "nicecream" form if you prefer that texture to the more custard-like state of chia seed pudding.

Bon appétit!

Merry & Bright

As the year winds down, it seems we are bombarded with pumpkin or peppermint everything, and the hotter the better!  So, for anyone (like me) needing a recipe for something bright, crisp tasting, and a little bit different...

Here's what you need:

(All fruit is frozen) 

• Bananas 3
• Cranberries 2 cups
• Mango Chunks 3 cups
• Raspberries 2 cups
• Ginger Root 1" knob, grated
• Shredded Coconut 1 Tbsp (+ extra for garnish)
• Full-Fat Organic Canned Coconut Milk 2/3 cups
• Pure Organic Maple Syrup 1/4 cup
• Water 1 cup

Here's what you do:
Throw everything in a large blender, and blend the hell out of it.  Pour, sprinkle with a pinch of extra coconut shreds, serve & enjoy!

When using all frozen fruit like I am, you may need to give your blender intermittent rests, and add a little more water.  If you prefer a thinner consistency, add more water, or use fresh bananas rather than frozen.

This recipe makes about 64 ounces.

The Aftermath

If you're not doing this with your Thanksgiving leftovers, you're quite frankly living a life half lived!  Put down the mustard, and lettuce.

Here's what you need:
Sourdough bread
Turkey
Cream cheese
Cranberry sauce (1 Tbsp per sandwich)
Salt
Pepper

Here's what you do:
Coat each slice of bread on one side with a thin layer of cream cheese (not only is it delicious, but it keeps your bread from getting soggy).  Spread 1 Tbsp of cranberry sauce on top of the cream cheese on one piece of bread, and layer your turkey pieces on top of that.  Top with a dusting of salt & pepper, and finish it off with the other slice of bread.  Cut into your desired shape, and serve.  

Bon appétit!

Virgin Glögg

Here's what you need:
4 Cups water
6 Cardamom pods
6 Whole cloves
2 Cinnamon sticks
1" Knob fresh ginger (grated)

4 Cups POM juice
3-4 Tbsp pure organic maple syrup
1 Star anise
Pinch of Nutmeg
Pinch of Allspice

1/4 Cup almonds (blanched)
1/4 Cup walnuts
1/2 Cup raisins or craisins
1 Orange (sliced)

Here's what you do:
Day One-
Boil water, ginger, cinnamon sticks, cardamom pods and cloves for 15 minutes.  Store it in a glass container in the refrigerator overnight.

Day Two-
Combine decoction with fruit juice, star anise, nutmeg, and allspice, and boil for 30 minutes.  Remove from heat, and add your chosen sweetener if desired.  Pour liquid through a strainer into a new container (large glass measuring cups are handy for this!) in order to clear out any large spice debris, and that's it!  Serve warm with any combination of the following: cinnamon sticks, chopped nuts, raisins, and orange pieces.

How to blanch almonds

This beverage is basically just a warm punch, but I love to have it around during the cold winter months because, well, it's delicious, free of weird additives, and a good option for anyone needing to avoid refined white sugar.  It's also nice to have something festive to offer pregnant, sober, or underage guests so no one is left out of any Yuletide merrymaking.

Cheers!

Currant Affair

Summer is more than simply winding down in my neck of the woods.  In the span of a week I've gone from nauseating heat + socked-in smoke filled Puget Sound from the BC fires to bundling up in my amazing technicolor dream-sweatsuit.  And that can only mean one thing: Baking season has arrived!

So Mushroom in My Heart for You

Used medicinally for centuries, Reishi mushrooms (Ganoderma lucidum) are finding a renewed popularity among the gardening, fungi, and natural health set, and if it lives up to the hype, it's little wonder why!

What began as a random, cryptic text from my brother, the hobbyist-forager, bringing a local, family-owned, fungi-cultivating company (Fungi Perfecti) to my attention, ended with me ordering, and growing several of my own patches.  After some trials, and a few errors on my end of things, I had my first harvest!  The search was on!  I needed to find something to do with my newly acquired Antler Reishi, or Rokkaku-Reishi Mushrooms, and since they're incredibly difficult to grind into a powder without the help of industrial equipment (just ask my poor food processor!) I decided a hot beverage would be the best way to put them to use.  Without further ado...

Reishi "Tea"

Here's what you need:
4 cups Water
2 heaping Tablespoons of Antler Reishi Mushroom.  You want to keep the ratio as 4-5 cups of water to 3-5 grams of mushroom.

Here's what you do:
In an uncoated, or enamel pot, combine 4 cups of water with mushroom chunks and heat to just below boiling.  Reduce heat and cover, making sure to keep your liquid below a simmer.  Steep for 2-4 hours.

Now that you've got your Reishi Tea prepared you can either continue with the recipe, or strain, bottle, and refrigerate the liquid until you are ready to use it.

Mushroom FoMo (faux-mocha) Latte

Here's what you need:

6 whole Cloves
6 pods Cardamom
1/4 tsp ground Allspice
1/4 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/4 tsp ground Ginger
4 tsp powdered Chicory
4 Tbsp powdered Carob
4 Tbsp pure, organic Maple Syrup
2 cups full-fat, organic, canned Coconut Milk

Here's what you do:

If you've stored your Reishi Tea, warm it up in an uncoated or enamel pot, if you're continuing without pause from the previous steps add clove, cardamom, cinnamon, nutmeg, and ginger, and steep on very low heat for 20 minutes.  Strain, and in your 4 cups of liquid stir in 4 Tbsp of powdered Carob, and 4 tsp of powdered Chicory until dissolved, and 4 Tbsp pure, organic Maple Syrup (or Honey), adding 2 cups of room temperature full-fat, organic, canned Coconut Milk at the end.  Serve, sprinkle with nutmeg, and enjoy!

What I've learned:
If you're growing your own Antler Reishi Mushrooms try to break them or cut them up closer to harvesting them.  I thought I'd dry them out, and they'd just grind right up, instead they hardened to a wood-like state, and scratched the hell out of my food processor, which means extra careful cleaning after each use from now on, since food particles hiding in deep grooves in cookware is a great place for foodborne illnesses to get their start in life!  Those of you with counter top grain mills may have better luck in this area than I did.  When making the Mushroom FoMo Latte, I pop the cardamom pods before throwing them in the pot to steep.  I don't go so far as to dig out all the little seeds, I just give them a good crack, and toss them in.  If you want to get fancy, and top your beverage off with a dollop of whipped coconut cream, check out this post at Tasty Yummies for instructions, and a handy little index for which brands whip up the best.

Berried in Bliss

Here's what you need:

• Ice cubes 6-8
• Bananas 4
• Blackberries (frozen) 2 cups
• Raspberries (frozen) 1 cup 
• Ginger Root 1" knob, grated
• Açaí Powder 1 teaspoon
• Carob Powder 1 tablespoon
• Shredded Coconut 2 tablespoons
• Full-Fat Organic Canned Coconut Milk 2/3 cup
• Pure Organic Maple Syrup 1/4 cup
• Water 1 cup

Here's what you do:
Throw everything in a large blender (ice in first!), and blend the hell out of it.  Pour, sprinkle with a pinch of extra coconut shreds, serve & enjoy!  Remember, if you like a thicker consistency, peel, break into chunks, and freeze your bananas first (I like to keep a bag of them on hand for when the mood strikes).

When February rolls around, it seems, we're bombarded with decadent desserts, and chocolate everything at every turn.  For those of us who can't participate in the month long cacao-love-in, I've created a faux-chocolate treat we can spoil ourselves with.  Make a batch for you and your sweetheart, and help them warm up afterwards!

xoxo

Lord Almighty, I Feel My Temperature Rising!

And, not just because I'm a hunk of burning love.  As Summer lulls on, the mercury keeps surging, and it's got me looking for new ways to stay hydrated, and cool

leading me to peppermint infused water.  

Since the menthol in peppermint can actually induce a mild sweat, it's considered a cooling agent, and is quite refreshing in small doses.  Peppermint is also a source of calcium, magnesium, and potassium - some of the crucial building blocks for our electrolytes, which are often easily depleted by guzzling tons of ordinary water in hot Summer months.  Ok, so while we may not be bowled over by the trace amounts of minerals in herbs, and able to forsake all other forms of food (1 Tbs of fresh leaves = 9 mg of potassium), it certainly doesn't hurt to slip 'em into your jug, and infuse your beverage you were already going to drink!

Yodel-YAY!-Ee-Hoo

Vintage cornucopia found: here

Stand up and take chard of your holiday appetizer tray with this recipe for Boatyard Chard.  Move over Spinach Dip, there's a new spread in the slip!  The warm flavors of ginger root, and garlic bring a cozy heat to this otherwise mellow starter.

Here's what you need:

• 2 Tablespoons Olive Oil
• 2 Cloves Garlic (minced)
• 1-2 Inch Piece of Ginger Root (grated) 
• 1 Pinch of Red Pepper Flakes
• 1/4 Cup of Water
• 1-2 Bunches Swiss Chard (sliced into 1/4 - 1/2" pieces be sure to use some stems too!)
• 2 Cups Ricotta Cheese

Here's what you do:
Heat oil in a medium sized pot over medium heat.  Add garlic, ginger, and red pepper flakes, and cook for 4-6 minutes (just long enough to get fragrant, don't burn it!).  Add chard, and water, cover and cook until wilted and tender - another 4-8 minutes.  Season with salt.

*HINT* If you're going salt free, however, use more diced chard stems in your recipe, they give a great salty flavoring to your dish.  The stems also contain glutamine (amino acid) that aids in tissue recovery in the body, so they're great to have around after injury or surgery!

Once your greens are nice and wilted, combine them with two cups of ricotta cheese in a baking dish, and pop into your pre-heated oven you set to 425° and bake for 12 minutes, or until the top is golden brown.  Serve with crostini or crackers of your choice, it's perfect straight out of the oven, or chilled overnight!

I stumbled upon this flavorful, yet gentle recipe when I altered, and combined one of my favorites (coconut chard) with the directions for a dip recipe that involved ricotta cheese, at a time when I had to engage in a brutally restrictive diet.  My body wasn't playing nicely with all of the other foods on the playground, or maybe it was the other way around, but this was one recipe that was a bit of a peace-maker, especially through the holiday season.  So, I thought I would share it this year for anyone dealing with food allergies, or mega-restrictions, or even weight loss, and diets that are leaving you with rather less-than-palatable options these days, because nobody wants to be unable to eat, and enjoy family gatherings, forever banished to loser-table ... it's a lot like the kids' table, but with no crayons.

xoxo

The Cranberry Saw Us

1-handed OJ action shot ... My talent knows no bounds!

Each year when the pages of my calendar dwindle down to the last few, I've got one thing on my mind, aside from that lump of coal I earned from Santa, and that is ... Cranberry sauce!  Members of my family have a longstanding tradition with gelatinous goo that holds the shape of the can after being released from its confines, but when I was forced to give up all things processed, and eat like a homesteader things got a little complicated, especially the part about no refined white sugar, and I had to let go of such time honored treasures as these.  However, with a little research I was able to put together an incredibly simple, and successful recipe sure to cause riots with all your guests at your next gathering.      

The Gang's all here!

Here's what you need:

• 24 oz Fresh Cranberries
• 1 Orange - Juice & Zest
• 1 Cinnamon Stick
• 1/2 Cup Apple Sauce
• 1/2 Cup Water
• 1/2 Cup Pure Organic Maple Syrup

Here's what you do:
Wash fruit, and combine all ingredients in a medium saucepan, bring contents to a boil, turn temperature to Med-Low, cover, and let reduce for about 15-45 minutes, checking the mixture for your desired consistency every 15 minutes, and giving it the occasional stir. Let cool, remove cinnamon stick, chill in fridge before serving, and ... That's it!

Makes 4 cups (1 Litre).

What was I saying about complicated?  The most complicated part about learning to cook and bake without refined white sugar is digging up, and converting, or inventing the recipes in a sugar cane dominated world, but once you've done the groundwork, the actual recipes are a cinch!  Remember, you can always use honey in the place of maple syrup in my recipes, if you're into that sort of thing, but for my honey allergy people out there (like me!), maple syrup works like an absolute dream.  Happy holidays & enjoy!

After Apple Picking ...

... Or apple buying for that matter, though how the apples are procured really isn't important.  Just be aware that the sweeter the apple, the sweeter the sauce, so pick a palate-friendly variety because this is a no-sugar-added recipe, unless you like your applesauce to pack a pucker-up punch, of course!

Applesauce
In a 6 quart slow-cooker combine:
10-ish Cored, and sliced apples (Fuji is my apple of choice, skins on)
1 Cup water
1/2 Teaspoon ground Cinnamon
1/2 - 1 Teaspoon ground Nutmeg
1/2 Teaspoon ground Ginger
1/8 Teaspoon ground Cloves
1/4 Teaspoon ground Allspice (optional, because of the use of the other spices many feel allspice is redundant.  I think it adds more overall body to the flavor.)

Cook everything on High for the first two hours, and finish on Low for the last 4 hours.  Let cool a little, purée, and serve.
Yields 72 ounces.

Seventy-two ounces?!  Whether cooking for large gatherings or just a meal for one, I do most everything in large batches.  I find that once I've got all of my equipment out, it takes less effort, and is a more efficient use of my time to make a larger quantity than dragging out all of my culinary accoutrements every single time I get a hankering for a small serving of something, which can make getting into my freezer a bit of a Level 9, B-Type game of Tetris, but I find it's worth it.  It's especially useful having extra applesauce on hand for anyone with dietary restrictions (allergies, food intolerance, etc.) who need to swap out oils, or eggs from certain baking recipes.

For me, this applesauce recipe is an absolute autumn must-have, and it makes my dwelling smell like a fairy-tale cottage, you know, like before the misunderstood lady tries to coax children into her oven ... Happy Halloween!

Plum-Crazy

Bowl by: Dirtkicker Pottery

Near my house, there's a perfectly obscured beach path known only to the adjacent inhabitants that comes to full life at the end of every summer with the most gorgeous Damson plums dripping from arched tunnels of rustling green.  Not typically one to get hands-y with things that aren't overtly mine, it took only one season of tripping, and slipping over spoiled, plums squished into the path before a silent oath was made to stop, at all costs, this gruesome plum-icide, and egregious waste in seasons to come.

This year with my trusty bucket in hand, and most demure and subtle, magenta hooded sweatshirt I was ready to enact my rescue-efforts-(quickly)-turned-full-fledged-plum-heist.  Three gallons later ... I, uhm, needed a plan, or better yet, a recipe, and one that didn't include refined white sugar and a multitude of other ingredients that aren't healthy for me to consume.  So I invented not one, but two plum spread recipes!

I Don't Carrot All

Solar Yellow & Purple Dragon Carrots

"This strangely still pause between summer and autumn, greenery and gold, and the heat and rising wind that is once again readying itself to rush it all away in a climactic symphony of color and scent is - in my opinion, one of the best parts about living on earth."

- Victoria Erickson

I couldn't possibly agree more!

The Amazing Technicolor Dreamsalad

It's Summer!  Around here, that means an abundance of fresh, home-grown, leafy goodness to munch on.  I love having a garden to pluck from, and in the PNW you can pretty well manage this year round with a little research of what to plant when, even without cold boxes.  But what can you do if you're short on space?  Even in an apartment with a deck the size of a thimble, and a sliver of sunlight you can grow things to brighten up your meals.  Sometimes all you need is a sunny window, and a flower pot!  Some of my favorite, easy to grow, summertime edibles include:

• Red Romaine Lettuce (Often comes as a free gift from Baker Creek Heirloom Seeds & can be successfully grown in an 11" pot)
• Nasturtiums - Both the blooms, and medallion shaped leaves are edible, and a source of both vitamin C & Iron.
• Marigolds (Tagetes & Calendula) - Cut petals at their base, and sprinkle over salads, or steep blooms in hot water for teas.  There is a laundry list of supposed uses, and health benefits of calendula blossoms, as well as praise for being a source vitamin C & Flavinoids.
• Pansies - Adorable sprinkled in salads, adorning deserts, or garnishing beverages, these little beauties contain both vitamins A & C.

If you're low on inspiration, look no further than Laurel Anderson's Wild Plate.  This gorgeous
non-cook book is loaded with fresh ideas, beautiful photography, and valuable, rarely shared tips and thorough explanations to help even the most rookie raw foodies out there!  I'm not one who follows a strict raw food diet, but as the temperatures climb I am one to avoid warm meals in the summer heat, and find myself flipping through its pages for new ideas.  If the raw food diet is something you're interested in, Wild Plate is not only the place to look for new smoothies, salads, and juices, but it will take you beyond the basics of raw cuisine, and walk you through what you need to know about raw food prep where others leave off, and gives you all the tools you need to start your raw food adventure!

My go-to Summer Salad consists of (vulgar amounts of):

• Red Romaine Lettuce
• Kale
• Carrots & Radishes (sliced into medallions)
• Black Olives
• Dried Cranberries
• Nasturtium Blooms
• Marigold Petals (snipped)

All tossed & topped with my favorite summertime Strawberry Vinaigrette by: The Gracious Pantry found here.  What I love about this really basic salad, and delicious dressing is that you can stop here, and have a beautiful dish packed with flavor, or  you can keep pushing it as it affords you the opportunity to get creative.  Want a little more heft?  Throw in some mushrooms!  Need more crunch?  Get out the celery stalks!  Swap out the lettuce for spinach ... throw in some walnuts, I mean, wherever you want to take it is totally up to you.  Bon Appétit, my lovlies!

xoxo

P.S. enjoy that blue moon tonight!