Sunday bits

Hey there party people…It's Sunday! Hopefully you all have some good plans for the day. Me, well I  have a peanut butter and jelly lunch date at the park with some littles, a butt load of plants to stick into the ground, and hopefully drinking much to much coffee while basking in the glow of the very lovely world. (which has been on point all week with warm weather, sunny days, splashed with the perfect  moments of rain) Everything is so green and lush and freshy, it's hard to not to be full of happy and the feeling that anything is possible. It's fantastical! Oh, and I got to give a shout out to my big sister for graduating from nursing school this week…Whoa HOO!!!!! (Does she realize she is from a family of hypochondriacs?  Texting nurse Shannon…...she is screwed.)

Summer here we come...It's GO TIME!

Internet links from the week…...

-Going to be making myself one of these this weekRail Road Totes.

-I could see doing somethinglike thiswith my family… If I didn't kill them first.

-Interesting….What If Americans Ate Like South Africans And Vice Versa? 

-I have felt like popping a few balls in my time.The Good Listener: Can I Deflate The Beach Balls At Concerts?

-My next project/living arrangement? (Hey, if we can live in a tiny room now, we can live in a tiny room on wheels)… The Vintage Nugget

-I can' t believe this show was canceled, but thank the tv gods for Hulu....Hulu Saves The Mindy Project

-I am into all of these interiors atFrenchyfancy…..I wish I knew how to read french and wish I was that fancy.

A few pictures from the week….

The prettiest tree. LILACS!!!!!My yard these days..A wheel barrel full of strawberry plants. Pretty in purple

The mister and I  harvested a frame of honey…So pretty

Have a great today!

-C

Banana Butternut Granola Chomp

Chomp Chomp Chomp… The sound I make as I eat this freaking fantastic crunchy granola. You know it's good when the person sitting next to you is annoyed by the sound of you face while eating.  I eat a lot of crunchy stuff. And I am pretty sure I annoy the mister a lot. 

Oh well, he will live, and he eats his fair share of annoying stuff too so we can just call it even.

So granola. I love it. I make a batch every few weeks or so, and I usually make it just for me. (I almost never make things just for me) I like to keep it simple but flavorful. A tad sweet, but not really, and crunchy, without the oily fried taste. I also like a variety of sizes, some big clusters and some small pieces. 

This granola fits the bill perfectly. Made with 5 ingredients, no oil, and the perfect sweetness level.  It's one of my favorite flavors yet. And I know I said I made it just for me, but the mister really liked it too. (I can't help sharing)

The simplest of stuff. 1 smashed banana, a cup of pureed butternut squash, Vietnamese cinnamon*, honey, and old fashion oats. (and a dash of salt, not shown)

*Note. I only ever use Vietnamese cinnamon because once I start using it, regular old cinnamon just won't  cut it anymore. It is a bit sweeter and a lot more spicy. If you don't have it or don't want to use it, use regular cinnamon and add in 1/2 a teaspoon of all spice.Toss the cinnamon and salt with the oats. Mix together the banana, squash and the sweetener and combine with the oats until full incorporated. 

Another note. Because I made this granola for me and no body else, I actually omitted the honey (I think that banana abs squash make it sweet enough) But if I was making this for lets say, the mister, or a friend, I would use add a bit. The sweetness level and sweetener of choice is up to you, but 2-3 teaspoons of honey or maple syrup is usually sweet enough for  people.

Dump the mixture on a parchment lined baking sheet and give it a little pat, you know, to settle all the bit and pieces together, all cozy and evenly spread out. Now stick into a preheated oven and after about 20 minutes, take out of oven and give the granola a toss, breaking apart any super big chunks or overly wet pieces. Put back into oven for another 20 minutes. (I like my granola super crispy crunchy so I cook it a little longer, like 30 more minutes)And when you are happy with the crunchiness of you granola, remove from oven and let cool, trying not to eat all of it while it sit's on the counter looking all pretty and smelling like happiness. 

Grab a bowl, stick the rest into a jar with a lid, hide it from others, and chomp chomp chomp away!

-C

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Banana Butternut Granola

• 3 cups old fashion oats (use gluten free oats if needed)
• 1 ripe banana, mashed 
• 1 cup butternut squash puree (can use canned)
• 2 tablespoons Vietnamese cinnamon (or 2 tablespoons regular cinnamon and 1/2 teaspoon of allspice)
• 1-3 tablespoon honey or sweetener of choice (use greater amount for sweeter)
• dash of salt

Preheat oven to 375

In a large bowl, mix together oats, cinnamon and salt. Mix the mashed banana, squash, and sweetener of choice together and combine with the oats. If the mixture seems really dry, add in a very small splash of water to loosen just enough to mix.

Dump mixture onto a parchment lined baking sheet and evenly disperse the mixture. Give it a kind of smoosh to compact the oats and to make sure all its all the same thickness on the pan.

Stick into oven for 20 minutes. Remove and give granola a little toss, maybe breaking apart any really big chunks (unless you like really big chunks) and put back into oven for another 20 minutes. (30 for a crunchier granola) Remove from oven and let cool on  baking sheet before storing in an air tight container. If you find that it is not as crunchy as you would like or is a few days old and lost some of its crunchiness, just stick it back into the oven for a few minutes to re crunch.

Eat as is, as a cold cereal,  dip in peanut butter, add to popcorn or whatever way you want to eat it. No utensil required.

Warm Winter Lemonade

     

First off.. Happy Saturday  and Happy Valantines Day!

Once again, it is so F-ing cold out and I don't want to leave my house! And because of the cold we decided to forgoing the traditional V day hike(kinda sad) but instead are going to just hang at home and watch movies. (which is actually kind of nice because now I get to stay all frumpy and warm , hanging out in my baggy old sweats and oversized sweater (so sexy right?)  

Anyways..  being all cozy usually entails something warm and yummy to drink. Neither of us are really big on hot chocolate, (plus we don't have the stuff to make it) and sure we could crack open the fancy bottle of wine we bought for dinner (4.99 Trader Joes Special!!!!) or we can save that and I can whip up something a little spicy sweet.

Warm winter lemonade!! We are both big on lemon in everything and I just bought a bunch of sweet meyers lemons, so I think it's meant to be.

Sweet, a little spicy, and warning….Perfect for a day of cuddling on the couch or for something to warm you after being outside. Great for anyone who wants a little something tasty that isn't chocolate or booze, even good for those that might be feeling a little under the weather.  Kids and adults alike…. this winter lemonade works for it all.  

So whip some up and stay warm!

And have a fantastic day!!!

-C

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Warm Winter  Lemonade  

Serves 2

• 1 Meyer lemon (can use regular lemon too)
• 3 cups water
• 2 tablespoon of honey (use sweetener of choice if vegan)
• A few sprinkles of cinnamon(optional but recommended!)

Slice lemon and place into a pot with water, cover, and bring to a boil. Once boiling, remove from heat and let sit for a minute or two. Transfer to a blender (or use a emulsifier) and blend until frothy.  Place a tablespoon of the honey or whatever sweeter into each cup. (add more if you like) Strain lemon mixture in equal amounts into mugs. Stir and sprinkle with cinnamon.

If you don't want to use the blender method, you can juice 1 lemon, split into two mugs , add sweetener and top with hot water.. Don't forget the cinnamon! 

Turmeric Ginger Carrot Soup

There is a joke about Vermonters, that all we talk about is the weather. Well, it's kind of true. But to our defense, we get a lot of weather, and it's always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these  super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning)  and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can't  stay outside for too long or else I will probably die. The dog  is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)

 And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining

Because  I do really love the winter and all the pretty snow!!!!

But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing. 

So whether  you are feeling a little mah, or just a little hungry.…this soup is where it's at!

Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don't have the cauliflower and or a beet, just use  ares pepper or another 2 carrots.. no biggy. 

Then we have the fresh ginger ( you can use powdered) turmeric and garlic.  All the good healthy spicy and yummy stuff. 

I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let's go with that.  Chop the garlic and he ginger into    chunksAnd toss into the pot to warm and activate. Just a little toasty toast. 

And the veggies are roasted and tender and smell so good.  It took a lot of will power to not eat the whole pan right there.

I added the roasted veggies and 3 cups water straight into my pot  with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.

Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer...

And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that's why we wait. Then  I sprinkle some chopped kale and chives. (do it if you want, but not necessary)

Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.

And lets hope for some warm (above 0!!) weather!

-C

Turmeric Ginger Carrot Soup

Ingredients

• 5 large carrots
• 1 small onion
• 1 small beet*
• quarter head cabbage ( or a cup of frozen)*
• 2-3 teaspoons  turmeric 
• 2-3 tablespoons fresh  ginger (1/2 teaspoon if using powdered)
• 4-6 cloves garlic
• salt pepper
• raw honey (omit if vegan)

* If you don't have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots. 

Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt.  Stick in oven at 425 for about 30 minutes or until all veggies are fork tender. 

In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to  simmer and let cook for an addition 10 minutes. 

When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)

Honey Wheat Pull Apart rolls

HORRAY, its Saturday!!! I don't care that I have a bunch of laundry and house work to do, bills to pay, a mangy dog to groom… I get to do it all at home with the music blasting,(maybe some  holiday tunes) a lot of coffee, in my comfy sweats and the oven on. Weekends are always a mixed bag of crazy for me but I can usually count on being at home for a chunk of the morning or afternoons and that's when I jump at the chance to make me some yeasted bread. Give me a couple of hours, my list of chores and watch me go.. I can mix and knead,, set aside to rise and hit up cleaning that toilet. Go back and knead, divided and rise again, then go fold all the laundry. Stick the bread in the oven and watch out, I am mopping the floors. I am nothing if not a fantastic multitasked, much like these rolls. You can serve them as a side for dinner , use them as a sandwich roll, or eat them as the star with a dab of butter and a drizzle of honey. The possibilities are endless. This particular recipe is fantastic for may reasons….  Its pretty simple, not to many ingredients and is made with whole wheat flour. If you don't want 16 rolls, you can make the dough, bake half and freeze  the rest. You could even bake into loaves of bread instead.Yeah, sounds good right?  Go ahead, you know you want to. Just do it!I always gather the ingredients.. I have learned over the years that if I have all my stuff out and measured in front of me, I will almost never forget something and that I make less of a mess. It also helps that I find it pretty. So, flours and salt are whisked together. The yeast and honey in a bowl waiting to be proofed. The butter in need of more melting and an egg.. Pretty. Honey and yeast mixed with a cup of warm water.  BE CAREFUL with the temperature of the water.. If its to hot, the yeast will kill the yeast and you will have to start over again, but I trust you won't do that.Now that the yeast is active, mix in melted butter and egg. (Make sure the butter is not hot, warm is ok)  Add wet ingredients to the dry and mix.

   

I have a super awesome dough mixer , it helps to mix and not completely stick like it does to a wooden spoon. Dont have one? Use a wooden spoon, it works the same with a little more stickiness..You have a stand mixer? Well fancy you. No I am not jealous,(maybe a little). I like using my hands when making bread, but you? Go ahead, use your mixer, its cool with me. So mix you dough, you want the dough  wet and  sticky but still able to roll into a ball. If you need to, add a pinch more of flour, just enough to help form a ball.  When ball is formed, drizzle oil and rub all over and place in bowl with a damp towel. Let sit somplace warm to rise for about an 45 minutes or unit dough has  doubled in size. A good warm spot..Try the top of the fridge, thats my rising spot.

Once it has doubled, roll out onto a nicely floured surface and..my favorite part,  punch it down and knead for a few minutes…. This dough doesn't need a lot of kneading, just enough to reform ball and get some air out. Now divide and place into well buttered pans. I used two 9 inch cake pans, but a 13 X 9 pan or baking dish would work or loaf pans if you want loaves. Just make sure to really  butter the pans.

                                                           Little ball of dough turned into big balls of dough. (Yeast is so cool!).Into the oven they go.  Right before I baked them I gave the tops a little milk wash, just for color. Do it if you want, you could even do an egg wash, but it's really not necessary. Oh boy… Fresh from the oven…Take a bit of butter and melt over the top….So lovely! Who wouldn't want to just tear these beauties apart?

Now eat.. Eat with jam, eat with cheese, eat with peanut butter or with a bit of honey. Or, eat as is…..Just eat it and enjoy you labor of love and the satisfaction that you just made those delicious rolls that you are eating.

Honey Wheat Pull-apart Rolls.

Ingredients

• 1 cup all-purpose flour
• 1 3/4 white whole wheat flour
• 2 tablespoons honey
• 4 tablespoons melted butter
• teaspoon salt
• 2 1/4 teaspoon yeast
• 1 egg
• 1 cup warm water
• 2 tablespoons butter(to rub over baked rolls)

Makes 16  good-sized rolls

In a large bowl whisk together both flours and salt.

In a smaller bowl add warm water, yeast and honey. Stir and  let sit for  5 - 10 minutes or until the yeast has grown and is foamy. Meanwhile, melt butter and let sit for 5 minutes. When the yeast has proofed, whisk together with butter and egg. Add to dry ingredients.

With a dough spoon , wooden spoon, stand mixer  or your fist, mix (or knead) until the dough comes together and begins to form into a ball. You want the dough to be wet and sticky but add a pinch or two of flour if its to wet and not forming a ball.

Coat dough with a little oil and place back into large bowl. Cover with a towel and place in a warm place(The top of the fridge is great) Let rise for 45 minutes or until the dough has doubled in size.

When dough has doubled, dump dough onto a well floured surface, flour up you hand and punch down the dough and knead for a few minutes. Divided dough  16 even balls.  Now is a good time to preheat oven to 400 degrees.

Place in greased pans ( 8 in each) and cove with plastic and let rise for another 20-30 minutes or until dough has doubled and filling out the pans.  When the second rise is done, place in oven and bake for 25 minutes or until a nice light brown. If you want a darker crust, right before baking, lightly brush the tops of rolls with butter. As soon as the rolls are removed from the oven take the remaining 2 tablespoons of butter( one tablespoon for each pan) and melt over top of  rolls

Note..If you want to freeze any rolls, place in a pan after fist rise and stick in freezer until frozen Transfer to a airtight bag. When you want to use, simply pop out of freezer and let sit for about and hour. Bake as directed above.