Sea Salt Caramel Corn

I love caramel corn!!  Lately, I've been craving some crunchy, sweet, salty, popcorny goodness with all my being.  I finally broke this afternoon.  Instead of running to the store for some Cracker Jacks, however, I went on a mission to create some caramel corn from as few ingredients as possible.  I've made caramel several times from granulated sugar and I decided to use the same principles in this recipe.  I thought this would take several trial-and-error sessions, but this was one of those magical moments in life when everything goes right - the first time.  Wow!  My food photography isn't the best here, but that's because of the nature of the recipe.  Timing is everything, so I didn't want to ruin my caramel by taking the time to fuss around with settings on the camera.  Afterwards, I was too busy eating to worry about fussing with the settings on the camera while taking final photos.  Now, I'm sure I'm making 20,000 typos because my caramel-laden fingers are sticking to the keyboard.  You'll find out what I mean after you make this yourself!

SEA SALT CARAMEL CORN

Ingredients:

Brown Bag Microwave Popcorn
1/8 cup + 1tsp. butter
1/2 cup sucanat
1 tsp. vanilla
Sea salt, to taste

1.  Prepare popcorn and pour into a large bowl.  (Note:  I don't really have a sweet tooth, so I don't like my popcorn to be completely coated in caramel.  I think it's best with a little bit of white popcorn showing through. If you'd like yours more evenly coated, just use a little less popcorn.)

2.  Place butter, sucanat, and vanilla in a large saucepan over medium-high heat.

3.  Stir constantly, using spoon to break up sucanat crystals.

4.  Once the mixture begins to boil, continue heating and stirring for ONE MINUTE.  The timing is really important here, folks... I actually used the timer on my cell phone to figure out exactly how long  it took to get it to just the right point.  If you heat this any longer, it will quickly burn and turn into a shiny black lump of carbon in your pan! (I know this because I've burnt regular caramel several times...)

5.  After one minute of boiling, remove caramel from heat and pour into bowl with popcorn.

6. Stir, stir, stir...

7.  Add salt and enjoy!

Place butter, sucanat, and vanilla in a large saucepan over medium-high heat.

Stir constantly, using spoon to break up sucanat crystals.

Once the mixture begins to boil, continue heating and stirring for ONE MINUTE.

Stir constantly as the mixture begins to thicken.

After one minute of boiling, remove caramel from heat and pour into bowl with popcorn.  Stir, Stir, Stir...

Add salt and enjoy!

YUM!

Strawberry Maple Steel Cut Oats

I usually eat a bowl of oatmeal every morning.  Generally, I make a mixture of rolled oats, chia seeds, and ground flax seed; but sometimes, I just love a warm bowl of steel cut oats.  Steel cut oats taste delicious, and they have a wonderful chewy consistency that you just can't achieve with regular oatmeal.  A lot of people are turned off by the idea of steel cut oats because they take so long to cook, but I think it's really worth the time every once in a while.  Even though it takes over 30 minutes to prepare, this is a dish that doesn't require constant watching/stirring, so you can do other things while you cook.  As I write this, I have a 7 month old baby at home, and I'm still able to care for him while I make my beloved oats.  Try them... you won't be disappointed!

STRAWBERRY MAPLE STEEL CUT OATS

Ingredients:
1 1/2 cups water
1/4 cup steel cut oats
3-4 ripe strawberries
100% maple syrup (just a drizzle)

1.  Bring water to a boil.  Stir in oats and reduce head to medium low.  Simmer, uncovered, for 25-30 minutes.  Stir occasionally until liquid is absorbed and oats are tender.

2.  While oats are cooking, chop strawberries in quarters (eighths, if the strawberries are large).

3. Place strawberries in a saucepan with a drizzle of maple syrup.  Heat over medium until boiling, stirring occasionally.  Water will be released from the berries, creating a lot more liquid than originally in the pan.

4.  Reduce heat on strawberries to medium low; continue heating and stirring until the liquid bubbles and thickens slightly.

5.  Pour oats and strawberry mixture into a bowl, add milk, and ENJOY!

Steel Cut Oats:  a great source of whole grains!

Bring water to a boil.  Stir in oats and reduce head to medium low.
Simmer, uncovered, for 25-30 minutes.  Stir occasionally until liquid is absorbed and oats are tender.

While oats are cooking, chop strawberries in quarters (eighths, if the strawberries are large).

Place strawberries in a saucepan with a drizzle of maple syrup.

Heat over medium until boiling, stirring occasionally.
Water will be released from the berries, creating a lot more liquid than originally in the pan.

Reduce heat on strawberries to medium low;
continue heating and stirring until the liquid bubbles and thickens slightly.

Pour oats and strawberry mixture into a bowl...

...add milk...

...and ENJOY!

See?  Baby C is still happy.  I guess Steel Cut Oats don't take too much time after all!

Ice Cream Substitute #2: Banana Soft Serve

 The first time I made this recipe, I was absolutely amazed.  I couldn't believe that it was possible to make a soft-serve consistency "ice cream" using little more than frozen banana chunks.  I don't remember the exact measurements of the original recipe I tried, or even where I found it.  Over time, I've made tiny adjustments and I ended up with this, which I think is quite good!




BANANA SOFT SERVE

Ingredients:
1 banana, cut into chunks and frozen overnight
Splash of pure vanilla
A splash or two of milk (any type, dairy or non-dairy)

1.  Place ingredients in food processor.  Unfortunately, this really doesn't work in a regular blender.  You need the powerful blades of the food processor to break up the frozen banana.

2.   Cover and pulse to blend, pausing to add an additional splash of milk if needed.

3.  Serve topped with homemade natural chocolate sauce.  (Note:  any natural sweetener can be used in place of the organic cane sugar in this chocolate sauce recipe.)

Place ingredients in food processor.  Cover and pulse to blend.

Continue pulsing, adding milk if needed, until a soft serve like consistency is achieved.

Top with homemade chocolate sauce and ENJOY!

The Best Way to Get Fresh Herbs and Vegetables...

...is to grow them yourself!  Andy and I love to garden, so we always have a decent amount of produce growing in our backyard.  This year, I'm once again getting back to the basics:  seeds!  I haven't grown my plants from seed in a loooong time, mainly because it's just easier to buy the pre-sprouted little plants at the garden center.  Things are different right now because I'm staying home with Baby C and we're trying to economize.  At this point, saving money is worth a little extra time.  Pre-sprouted little plants cost a heck of a lot more than a few packets of seeds, and it really doesn't take much time/effort to grow plants from seeds.   Plus, it's fun to watch them grow!  The method I describe below might not follow all the traditional rules of gardening, but it's what has worked for me in the past.  Please feel free to deviate a little, or even completely, from what I've done.

GROWING PLANTS FROM SEED

"Ingredients"

Seeds
Seed Starter Soil Mix
Small pots
Trays to set pots in
Plastic wrap
Squirt bottle/mister

1.  Place small pots into trays to contain water drainage and stray soil.  I used cookie sheets lined with wax paper, but I wouldn't recommend this unless you have some spare cookie sheets to use for cookies while your seeds germinate.  :)

2.  Fill each small pot with seed starter mix up to 1/4 inch from the top.  Some people have success with regular potting soil, but I prefer the seed starter.

3.  SOAK the seed starter until it will hold no more water.  I filled each pot up to the top with water, then let it drain out the bottom.

4.  Read your seed packets to find out how many seeds you should place in each pot, and whether you should scatter them or place them carefully.  Place seeds on starter mix.

5.  Sprinkle some dry starter mix on top of the seeds.  Again, read your seed packets to figure out how much you'll need in order to plant your seeds at the proper depth.

6.  Use a squirt bottle to mist the starter mix until moist.

7.  Place plastic wrap over pots to retain moisture.  I also like to label each tray with a "map" to remind me what I planted where.

8.  Place pots in the sunniest location in your house.  In our house, this location is on the bed in the guest room.  I protected the bed with a cheap Dollar Store table cloth, and I protected the entire setup from our cat with a baby gate.

9.  Check the seeds daily, and mist when needed.  You will begin to notice condensation (fog) on the plastic wrap.  That's a good thing!  It means that you've created a little greenhouse.  Depending on the types of seeds you plant, you could see sprouts in as little as 3 days!  They should be ready to transplant to your garden in 4-6 weeks.

Place small pots into trays to contain water drainage and stray soil.
I used cookie sheets lined with wax paper, but I wouldn't recommend this unless you have some spare cookie sheets to use while your seeds germinate.  :)

Fill each small pot with seed starter mix up to 1/4 inch from the top.
Some people have success with regular potting soil, but I prefer the seed starter.

SOAK the seed starter until it will hold no more water.
I filled each pot up to the top with water, then let it drain out the bottom.

Read your seed packets to find out how many seeds you should place in each pot, and whether you should scatter them or place them carefully.  P.S.  Look for sales when purchasing your seeds.
These did NOT cost $6.79.  We nabbed them for 50% off!

Place seeds on starter mix.

Sprinkle some dry starter mix on top of the seeds.  Again, read your seed packets to figure out how much you'll need in order to plant your seeds at the proper depth.  Use a squirt bottle to mist the starter mix until moist.

Place plastic wrap over pots to retain moisture.  I also like to label each tray with a "map" to remind me what I planted where.  

Place pots in the sunniest location in your house.  In our house, this location is the bed in the guest room.
I protected the bed with a cheap Dollar Store tablecloth,
and I protected the entire setup from our cat with a baby gate.

Check the seeds daily, and mist when needed.  Note the condensation (fog) on the plastic wrap in this picture.  That's a good thing!  It means that I've created a little greenhouse.
Depending on the types of seeds you plant, you could see sprouts in as little as 3 days!

Fresh & Tasty Guacamole and Pico de Gallo

Guacamole and pico de gallo... what a combination! I love to make these two recipes at the same time since they taste so darn good together.  Plus, I actually save time/effort, since most of the guac ingredients are contained in the pico.  Aside from some chopping, this is a super quick and easy set of recipes that pays back in a big way once you start eating!




FRESH & TASTY GUACAMOLE AND PICO DE GALLO

Ingredients:

2 ripe avocados
2 ripe roma tomatoes
1/2 medium sized red onion
1 large handful fresh cilantro
1 clove garlic
1/4 jalapeno (optional)
1 lime, juiced
1/2 cap full white vinegar
salt and pepper to taste

1.  Cut avocados in half.  Using a spoon, scoop the "meat" out of the peel.  Be sure to get every last bit of it!

2.  Save the pit for later.

3.  Using a fork, mash the avocado to desired consistency.  I like to leave it a bit lumpy, so there are some chunks of avocado in the guacamole.  Set aside.

4.  Chop tomatoes, onion, and cilantro.  Finely dice garlic and jalapeno.

5.  Mix all chopped and diced ingredients in a bowl.  Squeeze lime juice on top and mix again. This is your pico de gallo!

6.  Add 1/4 cup + 2 Tbsp. of the pico de gallo to the mashed avocado.  Mix well.  Add 1/2 cap full white vinegar, and stir.

7.  Add salt and pepper, to taste.  As always, I love a ton of salt! :)

8.  You should have a significant portion of pico de gallo, along with a nice bowl of guacamole.  Enjoy them as dips, add-ons to baked potato or eggs, or inside a burrito or burrito bowl.

9.  If you have leftovers, the pico de gallo can be stored in a sealed container in the fridge.  The guacamole can be stored the same way, but be sure to place the avocado pit in the center of your dip to prevent browning (See?  I told you to save it!)

Gather Ingredients

1.  Cut avocado in half.  Use a spoon to scoop out the "meat."

Be sure to get all of it!

2.  Save pit for later.

3.  Using a fork, mash avocado to desired consistency.

4.  Chop tomatoes, onion, and cilantro.  Finely dice jalapenos and garlic.

5.  Add all chopped and diced ingredients to a bowl.  Mix.  Squeeze lime juice on top, stir. Pico de Gallo is finished!  To make guacamole, add 1/4 cup + 2 Tbsp. of pico to the mashed avocado.  Add vinegar and stir.  

Two delicious treats!  Add them to baked potato, egg, or burritos, or just use as dips.

Tonight for dinner, we're having burritos stuffed with rice, corn, black beans, farmer's cheese, PICO DE GALLO, and GUACAMOLE!   ( P.S.  Meat Eaters, my husband will add some seasoned chicken or pork to his burritos...)

Two Ingredient Cookies

Yes... you read it correctly... I'm going to teach you how to make cookies with just TWO ingredients!  When I first read this idea on The Burlap Bag blog, I thought it sounded too good to be true.  Yet, here it is: a healthy, whole foods recipe for cookies that uses only two ingredients.  Of course, I've included some optional add-ins, but you really can make the cookies with just two ingredients. (P.S.  I like to go a little crazy with the add-ins!)



TWO INGREDIENT COOKIES

Ingredients:

2 ripe bananas
1 cup oatmeal
THAT'S IT!!!

1.  Place bananas and oats in a mixing bowl.  Using a fork, mash the bananas until well blended.  Depending on the size/ripeness of your bananas, you might need to add more oats.

1a.  Mix in optional add-ins.  For the recipe shown here, I added a handful of dark chocolate chips, 1 tsp. vanilla, and a healthy squirt of honey.
I've also tried:

• cinnamon - agave - chocolate chips
• walnuts - honey - raisins
• unsweetened coconut - 100% maple syrup - chocolate chips
• cocoa powder - unsweetened coconut - agave
• peanut butter

The key to add-ins is to be a bit conservative in how much you use.  Too many extras will cause the cookies to fall apart.  Also, don't worry about measuring; just let your imagination (and your taste buds) go wild!

2.  Spoon the mixture onto a very, veeerrrry well-greased cookie sheet.  The cookies should practically be ice skating (oil skating?) on the surface.  I found it easiest to lay down a sheet of aluminum foil so I could peel the cookies off easily after they're done baking.  NOTE:  Unlike flour-based cookies, these will not settle or change shape while baking.  Be sure to form them exactly as you would like them to look when done baking.

3.  Bake at 350 degrees for 15 minutes or so.

4.  ENJOY!

Place bananas and oats in a mixing bowl.

Using a fork, mash the bananas until well blended.

Depending on the size/ripeness of your bananas, you might need to add more oats.

Add-in #1:  1 tsp. vanilla.

Add-in #2:  handful of dark chocolate chips.

Add-in #3: generous squirt of honey.

Spoon the mixture onto a very, veeerrrry well-greased cookie sheet.
The cookies should practically be ice skating (oil skating?) on the surface.  I found it easiest to lay down a sheet of aluminum foil so I could peel the cookies off easily after they're done baking.
NOTE:  Unlike flour-based cookies, these will not settle or change shape while baking.
Be sure to form them exactly as you would like them to look when done baking.

Bake for 15 minutes at 350 degrees.  Remove, cool, enjoy!

YUM!  Healthy and delicious!