tag:blogger.com,1999:blog-12479724863505939512024-03-13T23:30:06.618-07:00Four Day PicnicAnonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-1247972486350593951.post-34149692381584826952013-10-19T06:16:00.003-07:002013-10-19T06:16:28.471-07:00Instant Oatmeal Packets<br />
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<a href="http://lh6.ggpht.com/-Tr8Nt-cAWF0/UmKCd_AQ1OI/AAAAAAAAASU/2WN0MrACsxc/IMG_3116_thumb%25255B2%25255D.jpg?imgmax=800" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade instant oatmeal packs" border="0" height="358" src="http://lh6.ggpht.com/-Tr8Nt-cAWF0/UmKCd_AQ1OI/AAAAAAAAASU/2WN0MrACsxc/IMG_3116_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="homemade instant oatmeal packs" width="502" /></a></div>
<br />
Not all of Fly guy's hotels serve breakfast. With his cooler already packed to the max, muffins and the like are not an option for his long trips. The last few weeks I've been tossing in homemade 'instant oatmeal' packets. <br />
<br />
These are so customizable. Just add some hot water from the hotel coffee pot and you are set. Apparently he said hot tap water worked fine also. I don't know, maybe sleep deprivation makes tap water oatmeal seem tasty? <br />
<br />
We like the texture of whole rolled oats, but if you like a finer texture you may try instant oats. My kids ate this exact recipe for breakfast leaving them begging for seconds. Begging for oatmeal? Oh yes, super mom moment. <br />
<br />
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<a href="http://lh6.ggpht.com/--w-He40QLf8/UmKCeW3qa_I/AAAAAAAAASg/K5ZZ_Iq3D-0/s1600-h/IMG_3131%25255B5%25255D.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade instant oatmeal packs" border="0" height="334" src="http://lh6.ggpht.com/--SpTgG2nn9g/UmKCenVxwDI/AAAAAAAAASk/gbxbTcYipBo/IMG_3131_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="homemade instant oatmeal packs" width="501" /></a></div>
<br />
<b>Instant Oatmeal Packets</b><br />
serves 1<br />
<br />
1/2 cup rolled oats<br />
1/4 cup mix ins (I chose dates and pecans)<br />
1/2 tsp cinnamon<br />
optional: 1-2 tsp brown sugar<br />
<br />
Right before serving add in approximately 2/3 cups almost boiling water. Let sit a few moments to allow the water to absorb.Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-90937497469243358242013-10-17T04:16:00.002-07:002013-10-17T04:19:58.417-07:00Oven Baked Apple Chips<a href="http://4.bp.blogspot.com/-4u1YLDUKoc8/Ul-7HfKxLHI/AAAAAAAAARw/L5DQPkMw0DQ/s1600/IMG_3054.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="oven baked apple chips" border="0" height="426" src="http://4.bp.blogspot.com/-4u1YLDUKoc8/Ul-7HfKxLHI/AAAAAAAAARw/L5DQPkMw0DQ/s640/IMG_3054.jpg" title="oven baked apple chips" width="640" /></a>So I was out in the rain doing<a href="http://maryannegobble.blogspot.com/2013/10/self-portraits-in-rain.html" target="_blank"> a little photoshoot</a> when Fly Guy wandered off and came back eating a large shiny red apple. "Hey, where did <i>that </i>come from? I thought you were just peeing in the bushes!" Apparently several feet from a pecan tree we discovered there is also a tree loaded with delicious apples. This is the best Fall ever!<br />
<br />
Now what to do with all our apples? And how to incorporate them in brown bag lunches?<br />
<br />
Apple chips! Crunchy, sweet, crinkly chips. As a bonus they make your house smell like Christmas while baking.<br />
<br />
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<a href="http://1.bp.blogspot.com/-6TTjk7_86WY/Ul-7HK1605I/AAAAAAAAARo/8y90oU1UJsc/s1600/IMG_3042.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="oven baked apple chips" border="0" height="426" src="http://1.bp.blogspot.com/-6TTjk7_86WY/Ul-7HK1605I/AAAAAAAAARo/8y90oU1UJsc/s640/IMG_3042.jpg" title="oven baked apple chips" width="640" /></a></div>
<br />
Now there are several recipes for these chips but you just have to play with cooking times. Different apples have different amounts of moisture. I discovered this when I baked two kinds at once and one variety burned. My final chips are almost identical to the <a href="http://theitaliandishblog.com/imported-20090913150324/2012/1/2/homemade-apple-chips.html" target="_blank">Italian Dish's Apple Chips</a>. Check out how she gifted hers instead of just stuffing her face when she was done.<br />
<br />
You don't have to add any flavor. My apples were not sweet or tart when I baked them plain but still tasty. The unflavored ones also seem to cook faster (or it could be my imagination). My kids like the sugar spice variety best. <br />
<br />
Several cooks claim to cut these apples by hand. Eh, not for me. I use a mandoline slicer very similiar to<a href="http://www.amazon.com/Progressive-International-HGT-11-Folding-Mandoline/dp/B001F5RSEK/?_encoding=UTF8&camp=1789&creative=9325&linkCode=ur2&qid=1382007777&s=kitchen&sr=1-7&tag=gobblo-20" target="_blank"> this.</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /> Easy peasy.<br />
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<a href="http://2.bp.blogspot.com/-4GnB9L15tyY/Ul-7HU5AC2I/AAAAAAAAARs/VD08nndni4w/s1600/IMG_3066.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="oven baked apple chips" border="0" height="426" src="http://2.bp.blogspot.com/-4GnB9L15tyY/Ul-7HU5AC2I/AAAAAAAAARs/VD08nndni4w/s640/IMG_3066.jpg" title="oven baked apple chips" width="640" /></a></div>
<b>Oven Baked Apple Chips </b><br />
<br />
A few thinly sliced apples (5 for me)<br />
A handful of brown or white sugar (1/3 cup brown)<br />
A few teaspoons of spices (1 tsp cinnamon, 1 tsp ginger, 1/2 tsp ground cloves)<br />
<br />
Line your baking sheets with parchment paper (I baked 3 pans at once). Mix you sugar and spices in a small bowl then lightly dip one side of each apple slice before laying then on prepared baking sheets. You can lay them close, but don't overlap.<br />
<br />
Bake between 200 and 225 for 2 to 2.5 hours flipping once after the first hour. The chips will be a little crunchy when done and further harden as they cool. If they do not seem to be crisping up as desired you can turn off the oven after the initial 2 hours and leave the pans in for the slices to dry out.Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-11036502368612306322013-09-23T13:42:00.001-07:002013-09-23T13:42:52.710-07:00Cheesy Thermos Pasta - Vegan<a href="http://lh4.ggpht.com/-GLoVKiwTiLM/UkCWOihRUtI/AAAAAAAAAQI/wgfBOlgJ7rs/s1600-h/IMG_2448%25255B5%25255D.jpg"><img alt="thermos mac n cheese vegan" border="0" height="349" src="http://lh6.ggpht.com/-IsDbwBAIOx4/UkCWPDThcfI/AAAAAAAAAQM/18wnAnzS3YM/IMG_2448_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="thermos mac n cheese vegan" width="499" /></a><br />
<br />
This is the most sought after lunch choice in our home lately. Who doesn't love a little homemade mac n cheese? Except this recipe doesn't have any cheese... So you can please the vegans, the lactose intolerant, and the kids all at once! One step closer to world peace.<br />
<br />
So you all want to know how cheesy no-cheese pasta can be right? Well, not exactly like mac n cheese. A taste hybrid between cheese and alfredo sauce. Really creamy alfredo sauce. It's all about the sauce. My friend makes it but replaces the pasta with rice which has her kids clamoring for "cheesy rice".<br />
<br />
The original recipe I found over at <a href="http://vegnews.com/articles/page.do?catId=10&pageId=40" target="_blank">VegNews</a>. I've made just a few alterations to make it more straightforward and I've doubled it. The recipe is versatle. I've added less cashews, more potatoes, or forgotten the oil and it still works great. <br />
<br />
<a href="http://lh4.ggpht.com/-hpNQVDTrD9Y/UkCWPhuxq2I/AAAAAAAAAQY/2tFvohi0scU/s1600-h/IMG_2449%25255B5%25255D.jpg"><img alt="thermos mac n cheese vegan" border="0" height="332" src="http://lh3.ggpht.com/-dt8W8snuhQQ/UkCWQKEi_WI/AAAAAAAAAQc/JGYyPw51aZw/IMG_2449_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="thermos mac n cheese vegan" width="498" /></a><br />
<br />
<b>Cheesy Thermos Pasta</b><br />
Adapted from <a href="http://vegnews.com/articles/page.do?catId=10&pageId=40" target="_blank">VegNews</a><br />
Serves 10 <br />
<br />
<b>Ingredients</b><br />
<br />
2 shallots<br />
2 large or 3 medium red or yellow potatoes (not russet)<br />
2 carrots<br />
1 yellow onion<br />
2 cups water<br />
<br />
1/2 cup raw cashews, preferably pre-soaked and drained*<br />
1 garlic clove, minced<br />
2 TB extra virgin olive oil**<br />
2 TB lemon juice <br />
1 TB salt<br />
1/2 tsp Dijon mustard <br />
1/2 tsp black pepper<br />
1/4 tsp cayenne pepper<br />
<br />
1 16 oz package small shell pasta<br />
<br />
* The cashews do not have to be soaked but it does aid in digestion and nutrient absorption. Simply soak the cashews in room temperature water for a few hours or overnight in the fridge.<br />
<br />
** Non-vegans can replace the oil with butter for a richer taste if desired. I like it both ways. <br />
<br />
<b>Directions</b><br />
<br />
Peel and chop shallots, potatoes, carrots, and onion. Place in a covered saucepan with the 2 cups water and simmer for 15-20 minutes or until tender. Set aside to cool slightly.<br />
<br />
While vegetables cool cook pasta according to package directions and drain.<br />
<br />
Meanwhile, place the rest of the ingredients in a blender. Blend until smooth adding some of the liquid from the cooked vegetables as needed. Finally, add in the vegetables with the remaining water and blend until smooth. Pay close attention not to burn yourself if the vegetables are still hot. Depending on the size of you blender you may need to process the sauce in batches.<br />
<br />
Pour sauce over cooked pasta. Stir and serve. <br />
<br />
<b>Serving suggestions:</b> This recipe fills a 9X13 pan. If you are having company over put it in a pan and
bake it at 350 until bubbly. If it's just you and a couple kids, put
half in an 8X8 pan to bake that night for dinner and save the other half
for tomorrow's lunch thermoses. The pasta <i>does not</i> have to be
baked. It's just more casserole like that way. I don't bake it for
the thermoses. I just heat and pack. Furthermore, if you are ultra
picky about leftovers you could make the sauce ahead of time and cook
the pasta fresh in the morning. I think it tastes great leftover
though.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-15505392602885889492013-09-21T09:51:00.001-07:002013-09-21T09:53:51.226-07:00Lentil Salad with Roasted Carrots<a href="http://lh6.ggpht.com/-WUyuSGxhfZ4/Uj3JYff_O_I/AAAAAAAAAPw/wOq64tGB_C0/s1600-h/IMG_2372%25255B6%25255D.jpg"><img alt="lentil roasted carrot arugula salad" border="0" height="334" src="http://lh6.ggpht.com/-lf7Lx2BzmvI/Uj3JY_XBc0I/AAAAAAAAAP4/wXDdjCQMqVE/IMG_2372_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lentil roasted carrot arugula salad" width="502" /></a>
Here is my beef with salads. I can't handle mass amounts of raw veggies. It just makes me feel like a gross bloated cow. Except cows have like 7 stomachs to deal with the digestion part. I prefer my veggies roasted. Smooth, sweet and rich. Something that feels like a meal and less like a starving person feasting on grass and bark.<br />
<br />
Yesterday I packed a few of these lentil salads for Fly Guy. The lentils give it some 'meat' the carrots add depth, the dressing is sweet and the arugula fresh and peppery. For a more savory version cut down on the honey and add in some onion.<br />
<br />
<b>Lentil Salad With Roasted Carrots</b><br />
Fills two <a href="http://www.amazon.com/Ball-Wide-Mouth-Pint-Bands/dp/B008586UJO/?_encoding=UTF8&camp=1789&creative=9325&keywords=wide%20mouth%20pint%20jars&linkCode=ur2&qid=1377886160&sr=8-1&tag=gobblo-20" target="_blank">pint jars</a><b><a href="http://www.amazon.com/Ball-Wide-Mouth-Pint-Bands/dp/B008586UJO/?_encoding=UTF8&camp=1789&creative=9325&keywords=wide%20mouth%20pint%20jars&linkCode=ur2&qid=1377886160&sr=8-1&tag=gobblo-20" target="_blank"> </a></b>when layered as directed<b><br /></b>
<br />
2/3 cups brown lentils picked through and rinsed<br />
3 large peeled carrots <br />
2 tsp honey<br />
3 tsp dijon mustard<br />
1/4 cup extra virgin olive oil plus extra for drizzling carrots<br />
1/8 cup balsamic vinegar<br />
salt and fresh ground pepper<br />
a few handfuls of fresh aruguala <br />
<br />
<b>Directions</b><br />
<br />
Preheat oven to 450 degrees<br />
<br />
Cut carrots in thin sticks or rounds of fairly even size. Toss with a few teaspoons olive oil and a little salt. Spread carrots evenly on a baking sheet and roast for approximately 8-15 minutes or until they start to caramelize a bit.<br />
<br />
Meanwhile add the lentils to rapidly boiling pot of salted water or broth. Cook 18-20 minutes or until soft yet still holding their shape. Drain.<br />
<br />
Whisk the honey, mustard, oil, and vinegar together and pour over cooked and drained lentils.Season with salt and pepper to taste.<br />
<br />
If transporting for a lunch or picnic layer the lentils, then carrots followed by arugula on top in a pint size mason jar. Serve room temperature or cold. <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-78663580120608245982013-09-10T16:08:00.000-07:002013-09-10T16:29:29.569-07:00Three Bean Kale Salad<br />
<a href="http://lh3.ggpht.com/-tEIPkrCAfb8/Ui-h7Zke3cI/AAAAAAAAAPI/9jUrTGkeUz8/s1600-h/IMG_2129%25255B5%25255D.jpg"><img alt="three bean kale salad" border="0" height="334" src="http://lh6.ggpht.com/-PXbxcMRqV_U/Ui-h74NDLfI/AAAAAAAAAPQ/1q75tSfNR_E/IMG_2129_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="three bean kale salad" width="501" /> </a><br />
<br />
I've always been a fan of three bean salad but wanted to make it more of a... salad. Unlike traditional salad greens, kale holds up very well to the moisture of dressing. In fact, raw kale is tastier once it's been marinated in dressing and softens up a bit. I had this in my fridge for three days and there was no slime factor going on. This makes it a prime pick for travel. Just toss together and transport it in a mason jar.<br />
<br />
I've used baby kale for this recipe. I suspect that regular dinosaur kale (aka <a href="http://en.wikipedia.org/wiki/Lacinato_kale" target="_blank">Lainato</a> or Tuscan) would work well also but I recommend destemming slicing it in thin ribbons first.<br />
<br />
<br />
<a href="http://lh4.ggpht.com/-JzDHXJNWDC0/Ui-h8fPjgSI/AAAAAAAAAPY/-aluGgcXzgM/s1600-h/IMG_2137%25255B5%25255D.jpg"><img alt="three bean kale salad" border="0" height="242" src="http://lh5.ggpht.com/-4EYxULOH11g/Ui-h84uSpfI/AAAAAAAAAPg/BYToAcP5r9I/IMG_2137_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="three bean kale salad" width="501" /> </a><br />
<br />
<b>Three Bean Kale Salad </b><br />
<br />
<b>Ingredients</b><br />
<br />
1 can kidney beans<br />
1 can white beans<br />
1-2 cups green beans steamed tender crisp and cut in bite size pieces*<br />
2.5 oz torn baby kale greens** <br />
3 TB Dijon mustard<br />
3 TB red wine vinegar<br />
3 TB extra virgin olive oil<br />
salt and pepper to taste<br />
<br />
* I used frozen green beans from Trader Joes and steamed just enough to thaw but not make soggy. <br />
** 2.5 ounces doesn't sound like much but it was half of the pictured kale package. I'd say about 3 large handfuls.<br />
<br />
<b>Directions</b><br />
<br />
Whisk the vinegar, mustard, and olive oil in a bowl. Drain and rinse the canned beans then add all the remaining ingredients. Toss together and refrigerate giving the flavors time to mingle.Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-63549524440325631192013-09-04T13:12:00.001-07:002013-09-05T05:26:11.822-07:00Healing Turmeric Yogurt Bowl with Ginger Granola <a href="http://lh4.ggpht.com/-s9NzP3VAqhQ/UieLaRUTe-I/AAAAAAAAAOg/wZ1PToL3nAo/s1600-h/IMG_2037%25255B5%25255D.jpg"><img alt="Healing Turmeric Yogurt Bowl" border="0" height="374" src="http://lh4.ggpht.com/-G34HRQm6Lus/UieLa6Hh-uI/AAAAAAAAAOo/IWsxCkcBkCs/IMG_2037_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Healing Turmeric Yogurt Bowl" width="499" /></a><br />
<br />
Ever cook with turmeric? You should. You really really should. <br />
<br />
<a href="http://www.huffingtonpost.com/andrew-weil-md/turmeric-health-have-a-happy-new-year_b_798328.html" target="_blank">The Huffington Post</a> states that turmeric "has been shown to exhibit <b>antioxidant</b>, <b>anti-inflammatory</b>,
<b>antiviral</b>, <b>antibacterial</b>, <b>antifungal</b>, and <b>anticancer</b> activities."<br />
<br />
So your like "Whaa? How do I get some of THAT" At least that's what I said. <br />
<br />
My favorite current recipes with turmeric are<br />
<br />
<a href="http://www.mynewroots.org/site/2012/09/cashew-corn-chowder-with-cilantro-cream/" target="_blank">Cashew Corn Chowder</a> by My New Roots<br />
<a href="http://www.korasoi.com/blog/?p=68" target="_blank">Spinach and Mung Bean Soup</a> by K. Orahsoi <br />
<a href="http://thefrugalcook.blogspot.com/2009/05/quick-chickpea-spinach-and-turmeric.html" target="_blank">Chickpea Spinach Turmeric Curry</a> by Fugal Cook<br />
<a href="http://www.doctoroz.com/videos/dr-sanjay-guptas-calming-creamy-turmeric-tea" target="_blank">Calming Creamy Turmeric Tea</a> by Dr. Sanjay Gupta<br />
<br />
Dr. Gupta's tea is also known as Golden Milk and can be found on various food blogs that extoll it's healing properties and remissness about their mothers giving it to them when they had colds.<br />
<br />
I love golden milk in the same way I love hot cocoa. A late night way to top off the sleepiness and send you into dreamland. Yet it does have a little grittiness. The spices never quite meld with the milk. Not to mention it's hard to pack in a lunch. <br />
<br />
So I present Healing Turmeric Yogurt Bowls! Which include all the other things I seek out when I don't feel good. Coconut oil, ginger,cinnamon, honey... The sweet ingredients balance out the slight bitterness of the turmeric. This would be good with fruit also. Berries maybe?<br />
<br />
<a href="http://lh3.ggpht.com/-RtBFJvWYzh4/UieLbZAO2mI/AAAAAAAAAOw/x8Om8GBYmC0/s1600-h/IMG_2047%25255B5%25255D.jpg"><img alt="Healing Turmeric Yogurt Bowl" border="0" height="332" src="http://lh3.ggpht.com/-nU8rFiSiLFY/UieLb8c4Z0I/AAAAAAAAAO4/VObfXwQ33QA/IMG_2047_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Healing Turmeric Yogurt Bowl" width="498" /> </a><br />
<br />
<b>Healing Turmeric Yogurt Bowl</b><br />
<br />
<b>Ingredients</b><br />
(per person)<br />
<br />
2/3 cup full fat unsweetened yogurt<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground turmeric*<br />
honey for drizzling<br />
ginger granola for sprinkling (recipe below)<br />
<br />
* try 1/4 tsp if you are unsure of this new flavor and work your way up.<br />
<br />
Stir the spices and honey into the yogurt in a circular pattern and pack the granola separate until time to serve. <br />
<br />
<b>Ginger Granola</b><br />
makes 1 1/4 cups<br />
<br />
1 cup regular rolled oats<br />
2 TB ground flax seed<br />
1 TB unsweetened applesauce <br />
1 TB honey<br />
1 TB molasses<br />
1 TB coconut oil, melted<br />
1 tsp ground ginger<br />
1/2 tsp ground cinnamon<br />
<br />
<b>Granola Directions</b><br />
<br />
Preheat oven to 325 degrees. Mix all ingredient with a fork or hands. Bake in the oven, stirring occasionally, for around 20 minutes or until it's starting to brown and crisp. It will continue to crisp as it cools. Let cool completely then store in an airtight container.<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-84826786839413059722013-09-02T12:14:00.001-07:002013-09-03T11:01:16.602-07:00No Bake Nuggets<a href="http://lh3.ggpht.com/-1zaBI3loCMM/UiTelIQ6HbI/AAAAAAAAAOI/KKfHiTyEyRs/s1600-h/IMG_2027%25255B5%25255D.jpg"><img alt="No Bake Nuggets " border="0" height="333" src="http://lh5.ggpht.com/-h8MVtP8cKdI/UiTelpIurXI/AAAAAAAAAOQ/fVPKppL56BQ/IMG_2027_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="No Bake Nuggets" width="499" /></a><br />
<br />
Because you can't bring a jar of peanut butter on an airplane. <br />
<br />
<b>No Bake Nuggets</b><br />
Makes 15-20 one inch balls<br />
<br />
<b>Ingredients</b><br />
<br />
1/2 cup peanut butter<br />
1/6 cup honey<br />
1/6 cup molasses*<br />
1/4 cup unsweetened cocoa powder<br />
1 tsp vanilla flavoring<br />
1 cup regular rolled oats<br />
1 cup crushed peanuts<br />
<br />
*I pour both the molasses and honey together in a 1/3 measuring cup. It doesn't have to be super exact. <br />
<br />
<b>Directions</b><br />
<br />
Mix the peanut butter, sweeteners, cocoa, and vanilla in a bowl until well incorporated. Add in the oats and stir well. The mixture will be tough to stir but still sticky.<br />
<br />
Form 1 inch balls and roll in crushed peanuts. Eat at room temperature or chilled.<br />
<br />
Fair warning. These are sweet! It won't take more than a couple to knock out that sweet tooth.<br />
<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-41775216228152549982013-09-01T17:42:00.001-07:002013-09-01T18:05:02.000-07:00Hotel Friendly Popcorn<a href="http://lh6.ggpht.com/-3mNLxqX12rA/UiPaW5uH9pI/AAAAAAAAANg/ljRa4jarago/s1600-h/IMG_1960%25255B5%25255D.jpg"><img alt="homemade microwave popcorn for travel snack" border="0" height="334" src="http://lh3.ggpht.com/-Ohvu6-RyAzk/UiPaXWDuLnI/AAAAAAAAANo/JafUwH9FyFk/IMG_1960_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="homemade microwave popcorn " width="501" /> </a><br />
<br />
I recently went to my kid's back to school night where teachers had placed cute little notes along with packages of microwavable popcorn on the desks. "thanks for popping in" if I remember right. But my kids knew they couldn't eat them due to being chocked full of lard and artificial flavors. So I wrote "thanks for popping their bubble" on the backside and put it back on the desk. <i>Joking</i>. I graciously accepted. <br />
<br />
No prob. I now have my own microwavable popcorn. It's cheaper, healthier, funner. Funner when I start writing my own notes to Fly Guy for his overnight trips. None of which I will be reprinting here... Ahem.<br />
<br />
Back to popcorn. Oh you won't believe how easy.<br />
<br />
<br />
<br />
<a href="http://lh5.ggpht.com/-7rF-JgcuFZs/UiPaXnjn7FI/AAAAAAAAANw/E4q4pq4vsPM/s1600-h/IMG_1943%25255B7%25255D.jpg"><img alt="homemade microwave popcorn - snacks for the hotel" border="0" height="673" src="http://lh3.ggpht.com/-yjFJvpVHPNw/UiPaYFlrB5I/AAAAAAAAAN4/B_0emTDZB8I/IMG_1943_thumb%25255B4%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="homemade microwave popcorn" width="501" /> </a><br />
<br />
Are you ready?<br />
Pen and paper handy?<br />
Ok!<br />
<br />
<b>Hotel Friendly Popcorn </b><br />
<ul>
<li>Take a paper lunch bag and place 1/4 cup kernels in it. </li>
<li>Fold over the top twice about a 3/4 inch fold each time creasing it well</li>
<li>Place the bag on it's side and make sure it's not touching the sides of the microwave </li>
<li>Microwave for 2-3 minutes or until the popping slows to several second between pops.</li>
<li>Spend your free time writing witty messages and laughing at your own jokes</li>
<li>Not that I do that...</li>
</ul>
Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-6333615289716225482013-08-30T07:41:00.000-07:002013-08-30T11:36:21.794-07:00Potato SoupThis is one easy and economical make ahead soup. I know it's August, but make it now and pop it in the freezer for your thermos this Fall. Chop, Boil, Simmer. That's it. One pot. 30 minutes.<br />
<br />
<a href="http://lh3.ggpht.com/-YExbldjwpgY/Uh---wQ4miI/AAAAAAAAAM0/g-5SHFONAaY/s1600-h/IMG_1774%25255B18%25255D.jpg"><img alt="Vegan Potato Soup Recipe - Four Day Picnic" border="0" height="241" src="http://lh4.ggpht.com/-7CuOqSfYLMU/Uh_BcHxMxlI/AAAAAAAAANA/W7aw_OTaQWY/IMG_1774_thumb%25255B9%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Vegan Potato Soup Recipe" width="512" /></a><br />
<br />
<br />
<b>Potato Soup</b><br />
Fills 4 <a href="http://www.amazon.com/Ball-Wide-Mouth-Pint-Bands/dp/B008586UJO/?_encoding=UTF8&camp=1789&creative=9325&keywords=wide%20mouth%20pint%20jars&linkCode=ur2&qid=1377886160&sr=8-1&tag=gobblo-20" target="_blank">Pint Jars</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
or 8 <a href="http://www.amazon.com/Ball-8-Ounce-Quilted-Crystal-Jelly/dp/B008586UJY/?_encoding=UTF8&camp=1789&creative=9325&keywords=half%20pint%20jars&linkCode=ur2&qid=1377886203&sr=8-2&tag=gobblo-20" target="_blank">Half Pints</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /><b>
</b><br />
<br />
<b>Ingredients </b><br />
<br />
2 yellow onions, diced<br />
6 medium russet potatoes, peeled and diced<br />
1 stalk celery, sliced<br />
1 large carrot, peeled and diced<br />
4-6 cups vegetable broth<br />
1 1/2 tsp Italian seasoning <br />
1-2 tsp salt (depending how salty your broth is)<br />
1/2 tsp fresh ground peppercorn<br />
1/2 tsp garlic powder <br />
1 TB extra virgin olive oil<br />
<br />
Garnish options include fresh chives, fresh herbs, additional olive oil or hot pepper flakes. For a richer soup add in 3 or four tablespoons butter to the pot at towards end of cooking and stir until melted. <br />
<br />
<b>Directions</b><br />
<br />
Add all the ingredients to a large pot saving the broth for last. Pour in the broth until almost covering the diced veggies but not quite. Usually about 5 cups does it for me.<br />
Bring to a boil then cover and simmer on medium low for 20-25 minutes or until veggies are soft.<br />
With a large spoon or potato masher, mash up a bit of the soup to create a creamier texture is desired.<br />
<br />
If freezing for later cool completely then freeze in wide mouth mason jars leaving a little head space on top.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-75737530261324334612013-08-29T07:03:00.000-07:002013-08-30T11:16:26.854-07:00Lunchbox Gazpacho<br />
<a href="http://lh5.ggpht.com/-BXb6OKACRN8/Uh57ljqkzzI/AAAAAAAAAL8/KfgaJEAM73w/s1600-h/IMG_1758%25255B5%25255D.jpg"><img alt="Lunchbox Gazpacho in a Mason Jar" border="0" height="229" src="http://lh4.ggpht.com/-BctTlLHYPt0/Uh57l4ge5EI/AAAAAAAAAME/WNA4Gph9vFQ/IMG_1758_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Lunchbox Gazpacho in a Mason Jar" width="499" /> </a><br />
This year I'm making an effort to eat in season. I took one look at my local <a href="http://aldi.us/index_ENU_HTML.htm" target="_blank">Aldi ad</a> and knew what cold soup was in store for this week's lunches! There are many variations but I'm sticking with a basic recipe that is to be enjoyed cold or room temperature. Maybe with an egg salad sandwich on the side?<br />
<br />
Make sure your ingredients are ripe and tasty as there will be no cooking to mask undesirable quality. <br />
<br />
<a href="http://lh4.ggpht.com/-RMdcPOebgiU/Uh57mpdLuaI/AAAAAAAAAMM/h0tBbFM-u5o/s1600-h/IMG_1756%25255B5%25255D.jpg"><img alt="Lunchbox Gazpacho in a Mason Jar Recipe" border="0" height="332" src="http://lh5.ggpht.com/-KNNDzqBIobo/Uh57nN_qNlI/AAAAAAAAAMU/Y7idr8Z-UfI/IMG_1756_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Lunchbox Gazpacho in a Mason Jar Recipe" width="498" /></a><br />
<br />
<b>Lunchbox Gazpacho</b><br />
Fills approximately five <a href="http://www.amazon.com/Ball-8-Ounce-Quilted-Crystal-Jelly/dp/B008586UJY/?_encoding=UTF8&camp=1789&creative=9325&keywords=half%20pint%20jars&linkCode=ur2&qid=1377886203&sr=8-2&tag=gobblo-20" target="_blank">Half Pint Jars</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" /><b> </b><br />
<b><br /></b>
<b>Ingredients </b><br />
<br />
1.5 pounds ripe tomatoes, peeled, seeded and chopped*<br />
1 red bell pepper, stemmed and seeded <br />
1 cucumber, peeled and seeded<br />
1/2 red onion, chopped<br />
1/4 cup extra virgin olive oil<br />
2 TB red wine vinegar<br />
1 clove garlic, peeled<br />
1 slice bread, crust removed<br />
salt and pepper to taste<br />
<br />
*The easiest way to peel the tomatoes is to cut a small X in the skin about an inch wide. Place them in boiling water for 10 to 20 seconds. Remove with a slotted spoon and transfer to a bowl of ice water. The skin will slip right off! Cut them in half width wise and gently squeeze out the seeds.<br />
<br />
<b>Directions </b><br />
<br />
Place all the ingredients in a blender and process until smooth. If your vegetables don't release enough moisture you can add a few tablespoons water. Garnish with cucumber, mint, cilantro, parsley, basil, or croutons.<b> </b>Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-89628409759105225412013-08-26T06:59:00.000-07:002013-08-26T07:09:18.970-07:00Hot or Cold Mujaddara with SumacMujaddara! I can hardly pronounce it. Also known as mejadra, moujadara, mudardara, or megadarra. "Hey Fly Guy you want me to make some (insert silly babble)?" He always knows what I mean and mocks me accordingly. For the record it's pronounced <i>moo-jah-d'rah.</i><br />
<br />
Mujaddara is known to appear in cookbooks as far back as 1226. Though legend places it back much further. Possibly the dish Jacob used to buy Esau's birthright. It's that good. Oh come on Esau, it's like 3 ingredients. Your <i>birthright?</i> Really?<br />
<br />
We serve this hot, room temp, or cold making it a perfect pack along meal. I've caught Fly Guy hiding behind the fridge door piling it cold on tortilla chips more than once. "Tortilla chips, your are desecrating my food!" I recommend <a href="http://fourdaypicnic.blogspot.com/2013/08/whole-wheat-naan-and-hummus.html" target="_blank">Naan</a>.<br />
<br />
<br />
<a href="http://lh4.ggpht.com/-hT-lmxoTu0Q/UhtWYRML0tI/AAAAAAAAALE/cP6NUY49i7g/s1600-h/IMG_1542%25255B5%25255D.jpg"><img alt="Hot or Cold Mujaddara with Sumac" border="0" height="399" src="http://lh3.ggpht.com/-MEfyxYYtMX8/UhtWZCh_9YI/AAAAAAAAALM/HYxc_py_HTE/IMG_1542_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Hot or Cold Mujaddara with Sumac" width="499" /> </a> <br />
<a href="http://lh5.ggpht.com/-bl_Qn4YiJiA/UhtWZcZUEnI/AAAAAAAAALU/5nmiBAJ0w-Q/s1600-h/IMG_1563%25255B6%25255D.jpg"><img alt="Hot or Cold Mujaddara with Sumac" border="0" height="250" src="http://lh4.ggpht.com/-R_fq2FAeic4/UhtWZ1CJz-I/AAAAAAAAALc/syX92s64uB4/IMG_1563_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Hot or Cold Mujaddara with Sumac" width="500" /> </a><br />
<br />
<b>Mujaddara with Sumac</b><br />
<br />
<b>Ingredients</b><br />
<br />
3 TB coconut or olive oil and 1 TB butter*<br />
2-3 large yellow onions thinly sliced<br />
1 tsp salt<br />
1 cup brown or white jasmine rice (I've also used plain long grain brown or white)<br />
1 cup brown or green lentils <br />
salt and pepper to taste<br />
serve with condiment bowls of <a href="http://en.wikipedia.org/wiki/Sumac" target="_blank">sumac</a>**, plain yogurt, and possibly mint. If you don't have sumac try lemon wedges and paprika. Fresh chopped parsley also works if your fresh out of everything else.<br />
<br />
*Vegan's can leave the butter out. It just adds a slight richness to the dish. <br />
<br />
**I found a bag of sumac in the middle eastern section of my grocery store for less than $3. It's leaves a nice lemony vinegar taste on your tongue and is a nice alternative to a salt shaker on the table. I think I will fill an old tic tac container with it next time I send this dish in Fly Guy's lunch.<br />
<br />
<b>Directions:</b><br />
<br />
Cook rice according to package directions.<br />
<br />
While rice is cooking warm oil in a large skillet over medium high heat.<br />
<br />
Toss in the sliced onions and a tsp salt. While it looks like a lot of onion it cooks way down and gets quite sweet.<br />
<br />
Cook onions for 20-30 minutes until they start to turn golden and sweet. If they begin to burn turn down the heat. My stove doesn't get very hot...<br />
<br />
Meanwhile cook lentils in a separate pan according to package directions.<br />
<br />
When onions are finished add the drained cooked lentils and cooked rice to the pan. Salt, pepper, and incorporate.<br />
<br />
Keep your birthright, you earned it. <br />
<br />
<a href="http://lh3.ggpht.com/-86byq67ePDI/UhtWaZeCYnI/AAAAAAAAALk/rSSMgiKLP84/s1600-h/IMG_1551%25255B12%25255D.jpg"><img alt="Hot or Cold Mujaddara with Sumac" border="0" height="403" src="http://lh6.ggpht.com/-7w_2TyYaRJQ/UhtWazi7A_I/AAAAAAAAALs/cTGp52V88Pg/IMG_1551_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Hot or Cold Mujaddara with Sumac" width="503" /></a>Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-90314446021342547072013-08-24T11:54:00.000-07:002013-08-24T11:54:49.499-07:00Whole Wheat Naan and Hummus<a href="http://lh3.ggpht.com/-mUgIyB3iCzw/Uhj2FB4GjgI/AAAAAAAAAJ8/4xWW0VnT2kQ/s1600-h/IMG_1521%25255B5%25255D.jpg"><img alt="fourdaypicnic.blogspot.com" border="0" height="333" src="http://lh4.ggpht.com/-pqQ6IctQ3vA/Uhj2F4nYbLI/AAAAAAAAAKE/a42fBHqJQkw/IMG_1521_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="whole wheat naan" width="500" /> </a><br />
<br />
If there are two current staples in our lunch bags and picnics right now it has to be naan bread and hummus. Whether you buy these staples in the store or make them yourself I find the fact they are freezable a huge bonus in taming the lunch making madness.<br />
<br />
<a href="http://lh4.ggpht.com/-6cEgA2MkZfg/Uhj2GTjOVcI/AAAAAAAAAKM/nWT080QgflY/s1600-h/IMG_1524%25255B5%25255D.jpg"><img alt="fourdaypicnic.blogspot.com" border="0" height="374" src="http://lh5.ggpht.com/-SsjT4mXFVCI/Uhj2G5HpECI/AAAAAAAAAKU/gGC8oICds60/IMG_1524_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="hummus and naan lunch idea" width="501" /> </a><br />
<br />
<b>Whole Wheat Naan Bread</b><br />
Adapted from <a href="http://www.food.com/recipe/super-easy-naan-bread-350443" target="_blank">food.com </a><br />
Makes approx. one dozen rounds <br />
<br />
<b>Ingredients:</b><br />
<br />
1.5 cups warm water (105-115 F, basically hot tap water)<br />
2 tsp rapid rise yeast <br />
1 tsp sugar or other sweetener<br />
1.5 cups <a href="http://traderjoes.com/fearless-flyer/article.asp?article_id=252" target="_blank">white whole wheat flour</a><br />
1.3 cups all purpose unbleached flour<br />
1 tsp salt<br />
2 tsp olive or coconut oil <br />
Optional: sesame seeds, ground peppercorn or hot pepper flakes <br />
<br />
<b>Directions:</b><br />
<br />
Whisk water, yeast, and sugar together in large bowl and let sit for about 5 minutes. You will know the yeast was activated if you see small bubbles forming along the edges of the mixture. If the water was too hot or cold the yeast will not activate.<br />
<br />
Stir in the flour, salt any optional spices now or save them to sprinkle on right before cooking.<br />
<br />
Knead the dough a dozen turns or so right in the bowl adding more flour if it's too sticky. The dough should be quite soft and almost sticky yet workable with floured hands.<br />
<br />
Pour 2 tsp oil in a clean bowl, form dough into a ball and place over oil. Turn dough ball around in the bowl a bit to coat in oil then place a damp cloth (or plastic wrap) over the bowl and let set in warm place for 30 minutes to rise.<br />
<br />
When dough has risen place on a floured working surface. Pull golf ball size pieces off and shape with lightly floured hands into 5-6 inch wide rounds. You may also use a rolling pin at this point if you find it easier.<br />
<br />
Cook naan rounds on an electric griddle heated to 400 degrees for 1-2 minutes on each side and parts are starting to brown. I rarely use oil during grilling but have brushed on <a href="http://en.wikipedia.org/wiki/Ghee" target="_blank">ghee</a> afterwards if I am eating them fresh that day.<br />
<br />
<b>Store:</b><br />
<br />
As with all homemade bread it goes downhill fast after a few days in the pantry. One word: mold.<b> </b>So if I am storing my naan for later I let cool completely on the counter then place in the fridge in a gallon ziploc bag. If it's going to be longer then several days I place the bag in the freezer.<b> </b>To reheat just pop in the microwave or oven for a few seconds/minutes.<b> </b><br />
<br />
<a href="http://lh6.ggpht.com/-PDlrzJx0FHk/Uhj2HiyDy5I/AAAAAAAAAKc/QuQtABlQovk/s1600-h/IMG_1527%25255B6%25255D.jpg"><img alt="fourdaypicnic.blogspot.com" border="0" height="334" src="http://lh5.ggpht.com/-36FIpCSwH7w/Uhj2IOg8BTI/AAAAAAAAAKk/iA8WDNO3aCU/IMG_1527_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="whole wheat naan freezeable" width="500" /> </a><br />
<br />
<b>Basic Hummus</b><br />
<br />
Not having a food processor anymore made me a little intimidated to try hummus in a blender but it worked. I made five jars of it this week. All at once and into the freezer they went. Here is a great <a href="http://www.thekitchn.com/how-to-make-easy-hummus-from-scratch-107560" target="_blank">basic recipe over at The Kitchn</a>. If you have a food processor I recommend adding a roasted red pepper to your mix. Or fresh spinach, garlic and herbs. And if you know what's good for you will take that herby spinach garlic hummus and put it in the oven with cheese on top. Drool, slurp. Where am I? Back to the <strike>boring</strike> basic hummus.<br />
<br />
Because I store <a href="http://fourdaypicnic.blogspot.com/2013/08/food-prep-cooking-and-freezing-beans.html" target="_blank">my easy beans</a> with the liquid I use the liquid a tablespoon at a time to thin the hummus up to a desired creaminess in the blender. Don't worry, my hummus wasn't too boring. I added cumin to one batch, chipotle powder to the next, and just bought some ground sumac for next time.<br />
<br />
If you don't have tahini paste no worries, it works without also.<br />
<br />
Eat it, freeze it, put it on sandwiches, in your kids lunches, with veggies, by the spoonful. Oh you get the point. We've tried all of the above.<br />
<br />
<a href="http://lh6.ggpht.com/-ihDN-iOcTs4/Uhj2Il1bOlI/AAAAAAAAAKs/kKcxz9JohkM/s1600-h/IMG_1539%25255B6%25255D.jpg"><img alt="fourdaypicnic.blogspot.com" border="0" height="332" src="http://lh4.ggpht.com/-4Evz14P2d5A/Uhj2JBMX29I/AAAAAAAAAK0/aSnc95ENhBY/IMG_1539_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kid's lunch naan and hummus" width="498" /></a>Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-84029948672626386612013-08-23T07:32:00.000-07:002013-08-23T07:38:28.012-07:00Food Prep - Cooking and Freezing Beans - Rice Cooker Method<a href="http://lh5.ggpht.com/-OjFAPEjSzus/Uhdpm1RSRhI/AAAAAAAAAJk/fJ05ZnuoD3Q/s1600-h/IMG_0775%25255B5%25255D.jpg"><img alt="cook dry beans in rice cooker" border="0" height="335" src="http://lh5.ggpht.com/-8eNQyLHDcVw/UhdpnQQsIhI/AAAAAAAAAJs/P-nbJo6jFZw/IMG_0775_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cook dry beans in rice cooker" width="502" /></a>
Eating healthy on the go and retaining your sanity requires a bit of prep work. This will look different for everybody. I don't work outside the home so I obviously can spend more time in my kitchen. But these beans are manageable if your home a few hours in the evening and don't mind 60 seconds of prep work and pressing a button. Not to mention it saves a lot of $$$ if you eat beans often.<br />
<br />
<b>How to Cook Dry Beans in a Rice Cooker:</b><br />
<br />
Yes DRY and yes RICE COOKER. I used to use my crockpot but when we sold everything and moved that was out the door. The only appliance we've bought brand new for our current kitchen is a rice cooker. Fly Guy made dinner one night and bought one as gift. I said thanks but was screaming at him inside "we have an empty kitchen and you choose <i>rice cooker</i>? why not crockpot, or mixing spoons, or coffee maker? argh!"<br />
<br />
Turns out rice cookers are awesome. More so if there is a 'slow cook' button on them. It heats my kitchen less than the crockpot and cooks beans from dry to ready eat in about 3 hours flat. No soaking required. So here is the rundown.<br />
<br />
<ul>
<li>Rinse a one pound bag of dry beans picking out any debris</li>
<li>Place in rice cooker with water covering by a few inches</li>
<li>Press slow cook button</li>
<li>Turn off after 2 to 4 hours checking every 30 minutes after the 2 hour mark</li>
<li>Fill approximately 4 pint jars with cooked beans and some of the liquid</li>
<li>Let cool</li>
<li>Freeze if not using in the next few days</li>
<li>Use each jar in place of a 15 oz can of beans in recipes</li>
</ul>
<br />
Tips<br />
<br />
<ul>
<li>I find white beans get a little mushy and still buy them canned for now.</li>
<li>Chickpeas (garbanzo beans) I sometimes add a pinch of baking soda to help soften them up.</li>
<li>I can them with the liquid in the event I need it in a recipe (refried beans) but it can be drained.</li>
<li>Defrost frozen jars on counter overnight, in microwave, or a bath of warm water.</li>
<li>Stir once or twice during cooking for more even results.</li>
<li>If you add seasoning wait until the beans are cooked or it can alter cooking time or make beans tough.</li>
<li>My rice cooker automatically shuts off after 2 hours and I just press the button a second time. </li>
<li>The longer beans have been sitting on the grocery store shelf, the longer they take to cook. Buy beans that likely have a high turnover rate in the store. </li>
</ul>
<br />
There you have it. 4 cans of beans for around 25 cents each minus the metal can taste. If you have a crockpot it's the same rundown but an hour or two more cooking time.<br />
<br />
We use this model <a href="http://www.amazon.com/Aroma-ARC-150SB-Uncooked-Digital-Steamer/dp/B0055FSN0Y/?_encoding=UTF8&camp=1789&creative=9325&keywords=rice%20cooker%20aroma&linkCode=ur2&qid=1377266122&sr=8-2&tag=gobblo-20" target="_blank">Aroma Rice Cooker</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />. The slow cook button is a must for this method!
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<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-59313324385568138002013-08-22T04:06:00.002-07:002013-08-22T04:45:40.036-07:00Homemade Apple Dippers<a href="http://lh5.ggpht.com/-vnR3tzlBzew/UhXqXBaft-I/AAAAAAAAAIs/wpn75fNic6A/s1600-h/IMG_1508%25255B5%25255D.jpg"><img alt="homemade apple dippers" border="0" height="333" src="http://lh4.ggpht.com/-ndPw9o3w3jw/UhXqXuREGJI/AAAAAAAAAI0/bDMtEYkkhgw/IMG_1508_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="homemade apple dippers" width="499" /></a><br />
<br />
Apples in a lunchbox never seemed practical to me. They turn brown cut up and are no fun to eat whole. While it sounds really lazy... ok, it <i>is</i> really lazy... I hate to use and wash my <a href="http://www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=9325&field-keywords=apple%20wedger&linkCode=ur2&rh=i%3Aaps%2Ck%3Aapple%20wedger&tag=gobblo-20&url=search-alias%3Daps" target="_blank">apple cutter</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
if I'm only cutting one apple.<br />
<br />
Recently I've started soaking the slices in a mixture of water and lemon juice and it's changed my whole outlook. I buy a 2 pound bag of apples. I <a href="http://www.ehow.com/how_6947052_wash-fruits-vegetables-vinegar.html" target="_blank">spray them with a mixture</a> of 1/2 white vinegar and half water kept in a spray bottle at my sink, rub them around a bit and then rinse. Then I cut the whole batch with an apple cutter<img border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" />. Next I soak them for about 10 minutes in a bowl filled with 1 TB lemon juice per one cup ice cold water. After a quick drain I place them in a gallon ziploc bag, press all the air out, and leave them in the fridge up to 5 days!<br />
<br />
<br />
<a href="http://lh5.ggpht.com/-lUgQKmYJn1A/UhXqYCQvIII/AAAAAAAAAI8/8s1mDRQnEFc/s1600-h/IMG_1509%25255B5%25255D.jpg"><img alt="homemade apple dippers" border="0" height="247" src="http://lh4.ggpht.com/-NPVQnxV4T_k/UhXqYoHYYLI/AAAAAAAAAJE/5zc1Rq3vqoc/IMG_1509_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="homemade apple dippers" width="498" /> </a><br />
<br />
If I also make a dip the apples don't last near five days in the fridge before disappearing. <br />
<br />
<b>Peanut Butter Yogurt Dip</b><br />
<br />
1/2 cup whole milk unsweetened yogurt<br />
1/4 cup natural peanut butter<br />
1/2 tsp cinnamon<br />
1 tsp honey<br />
<br />
Mix all the ingredients and serve cold with apples, celery or pretzels. My kids dip carrots in it too, but I think that's taking it one step too far. Eww.<br />
<br />
<a href="http://lh4.ggpht.com/-wBXMzOThcIg/UhXqZJrSmvI/AAAAAAAAAJM/SgAoscJCovw/s1600-h/IMG_1518%25255B9%25255D.jpg"><img alt="homemade apple dippers" border="0" height="371" src="http://lh3.ggpht.com/-BnIbkcA2ZH4/UhXqZhZHtJI/AAAAAAAAAJU/lio5uq6SQpg/IMG_1518_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="homemade apple dippers" width="499" /></a>Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-35760459179452744132013-08-20T12:38:00.000-07:002013-08-20T12:50:22.835-07:00Leftover Vegan Meatloaf SandwichesFly Guy came home last night so we celebrated with a real meal. <a href="http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html" target="_blank">Vegan meatloaf</a> and <a href="http://www.seasaltwithfood.com/2009/05/hasselback-potatoes.html" target="_blank">hasselback potatoes</a>! Something that did't have to be brown bagged the next day. It didn't stop me from playing with my food though.<br />
<br />
<b>If you read this post for nothing else you need to read it for the bread.</b> The crazy rise in a bucket of cold water even you kids could make it bread.<br />
<br />
<a href="http://lh6.ggpht.com/-0EnIwcqZeqM/UhO4FfPZ1PI/AAAAAAAAAIM/uGBvuX1zQTg/IMG_1400_thumb%25255B3%25255D.jpg?imgmax=800" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="vegan sandwhich idea" border="0" height="334" src="http://lh6.ggpht.com/-0EnIwcqZeqM/UhO4FfPZ1PI/AAAAAAAAAIM/uGBvuX1zQTg/IMG_1400_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="vegan meatloaf sandwich" width="501" /></a><b>The Bread:</b> I'm reading the most fantastic cookbook right now entitled <a href="http://www.amazon.com/Ancient-Grains-Modern-Meals-Mediterranean/dp/1580083544/?_encoding=UTF8&camp=1789&creative=9325&keywords=ancient%20grains%20for%20modern%20meals&linkCode=ur2&qid=1377026282&sr=8-1&tag=gobblo-20" target="_blank">Ancient Grains for Modern Meals</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
. I took her Floating Sesame Loaf recipe and swapped out the seeds for Italian seasonings. You knead the dough for just 2 minutes then set it in a pan of cold water until it floats to the top about 10 minutes later. Set it on the counter for a few minutes more then bake it. So so so so easy. Get the recipe in her <a href="http://www.amazon.com/Ancient-Grains-Modern-Meals-Mediterranean/dp/1580083544/?_encoding=UTF8&camp=1789&creative=9325&keywords=ancient%20grains%20for%20modern%20meals&linkCode=ur2&qid=1377026282&sr=8-1&tag=gobblo-20" target="_blank">book</a>
or <a href="http://breadmakingblog.breadexperience.com/2011/05/floating-sesame-loaf.html" target="_blank">online here</a>.<br />
<br />
<a href="http://lh4.ggpht.com/-ZnzuuEDUmgw/UhO4DDcguuI/AAAAAAAAAHs/ntFC8FYmUlc/IMG_1382_thumb%25255B2%25255D.jpg?imgmax=800" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="floating bucket bread" border="0" height="333" src="http://lh4.ggpht.com/-ZnzuuEDUmgw/UhO4DDcguuI/AAAAAAAAAHs/ntFC8FYmUlc/IMG_1382_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="floating bread" width="500" /></a><b>The Meat:</b> Vegan meatloaf sound so gross. I know! This one doesn't contain tofu if that helps. It's actually really tasty and meaty. I left out the nutritional yeast, swapped brown sugar for molasses and didn't have a bay leaf. It didn't matter. The first time I made it I even put PB in place of Tahini Paste. Bulgar can be found at <a href="http://www.wincofoods.com/" target="_blank">Winco</a> in the bulk bins if you have one nearby. In St. Louis I found a bag of it at an International Market for just over a dollar a pound. I doubled the recipe. One for a loaf and the other made 3 1/2 dozen meatballs for the kids lunches. You can find the recipe in the book <a href="http://www.amazon.com/Let-Them-Eat-Vegan-Plant-Powered/dp/0738215619/?_encoding=UTF8&camp=1789&creative=9325&keywords=let%20them%20eat%20vegan&linkCode=ur2&qid=1377026383&s=books&sr=1-1&tag=gobblo-20" target="_blank">Let Them Eat Vegan</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
or <a href="http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html" target="_blank">online here</a>.<br />
<br />
<a href="http://lh5.ggpht.com/-f5pjg1x2Vrw/UhO4ERHgeuI/AAAAAAAAAH8/mYEoyRXSmRk/IMG_1393_thumb%25255B2%25255D.jpg?imgmax=800" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="vegan meatloaf sandwich" border="0" height="342" src="http://lh5.ggpht.com/-f5pjg1x2Vrw/UhO4ERHgeuI/AAAAAAAAAH8/mYEoyRXSmRk/IMG_1393_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="vegan meatloaf sandwich" width="500" /></a><br />
<br />
<b>The Vegan Mayo:</b> Another 'wha? eww!" the first time I heard of it. Which quickly turned to "quit eating out of the vegan sauce jar or I'll make sure you will never fly again!" I knew it was karma when I dropped it on the floor during photographs. To make up I told him I wouldn't judge if he wanted to lick it off the carpet.<br />
<br />
There are so many variations of this sauce but I settled with the following:<br />
<br />
<b>Cashew Vegan Mayo</b><br />
<br />
1 cup raw cashews soaked in water several hours or overnight<br />
1 TB fresh lemon juice<br />
1/3-2/3 cup water<br />
1/2 tsp apple cider vinegar <br />
salt and pepper to taste<br />
optional: minced garlic clove or additional spices<br />
<br />
<b>Directions:</b><br />
<br />
Discard the soaking liquid then add cashews along with the other ingredients with the exception of 1/3 cup of the fresh water. Blend on high in a blender until creamy. Slowly add the other 1/3 cup water until desired consistency. Store in refrigerator.<br />
<a href="http://lh3.ggpht.com/-aDAVL90t5Sg/UhO4GMt3owI/AAAAAAAAAIU/2lIBwTPzNts/s1600-h/IMG_1413%25255B6%25255D.jpg"><img alt="easy vegan mayo" border="0" height="334" src="http://lh3.ggpht.com/-xGzPRPndPM0/UhO4GqR5wRI/AAAAAAAAAIc/lqYGOJ_VC5M/IMG_1413_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="vegan cashew mayo" width="500" /> </a><br />
The result is meaty and filling! This would make a great picnic with a side of slaw. Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-90615868711598984112013-08-19T08:04:00.002-07:002013-08-19T09:11:36.013-07:00Black Bean Cumin Lime Salad<a href="http://lh3.ggpht.com/-Ids9Q59PurU/UhIpkbcHXVI/AAAAAAAAAHM/YCtK_RAx9vg/s1600-h/IMG_1297%25255B6%25255D.jpg"><img alt="black beans cumin lime cold salad healthy lunch travel" border="0" height="376" src="http://lh5.ggpht.com/-uU9mMOx2fOM/UhIplHwqQNI/AAAAAAAAAHU/hjFZ7dfYOXE/IMG_1297_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="lunch ideas kids" width="501" /></a><br />
<br />
I discovered I didn't have any bread Sunday night and was not about to go to the store before school on Monday. Fortunately I have a tried and true lunch staple that takes about 5 minutes to pull together.<br />
<br />
There was a time when my kids came undone over green items in their lunch but we are slowly breaking them in. Fresh spinach is a great starter green because it's virtually tasteless. <br />
<br />
On non picnic days I'm a big fan of <a href="http://naturallyella.com/2013/04/08/5-ingredient-black-bean-and-rice-food-bloggers-against-hunger/" target="_blank">Naturally Ella's 5 ingredient Black Beans and Rice</a>. Almost the same ingredients and just as easy to pull together.<br />
<br />
I'm not sure if it compliments the beans but I also packed this raw <a href="http://www.101cookbooks.com/archives/summer-corn-salad-recipe.html" target="_blank">Summer Corn Salad</a>. It's just what worked from my pantry at the moment. The <a href="http://www.target.com/p/simply-balanced-organic-blue-corn-with-flax-seed-tortilla-chips-12-oz/-/A-14575649" target="_blank">Organic Tortilla Chips</a> came from Target. My new favorite.<br />
<br />
<b>Black Bean Cumin Lime Salad</b><br />
Adapted from <a href="http://www.thekitchn.com/the-can-o-beans-lunch-avocadol-125550" target="_blank">The Kitchn</a><br />
Serves two small or one big appetite. <br />
<br />
1 15 oz can black beans, drained and rinsed<br />
1/4 cup diced red onion<br />
1/2 cup chopped cilantro leaves<br />
1/2 cup thinly sliced fresh spinach<br />
Juice of half lime<br />
drizzle of oil, I use olive<br />
1 tsp cumin powder<br />
salt and pepper to taste<br />
<br />
Mix it. That's it. <br />
<br />
Optional additions: Fly Guy takes an avocado in his bag and dices it right before eating.. Red pepper flakes are another of his favorites. The boys love to put a huge dollop of plain whole yogurt on top. Now that I think of it I could have put yogurt mixed with salsa in place of the corn in their <a href="http://www.amazon.com/Ziploc-Container-Divided-Rectangle-2-Count/dp/B003U6DJ90/?_encoding=UTF8&camp=1789&creative=9325&keywords=ziploc%20divided%20container&linkCode=ur2&qid=1376520321&sr=8-1&tag=gobblo-20" target="_blank">containers</a>. <br />
<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-59667917832593561422013-08-18T07:18:00.001-07:002013-08-18T08:01:50.407-07:00Food Prep– Frozen Muffin Batter<a href="http://lh3.ggpht.com/-SFUm9y-UJZ8/UhDP6ME2KQI/AAAAAAAAAG0/_1feKLJhoYE/s1600-h/IMG_1256%25255B5%25255D.jpg"><img alt="frozen muffin batter" border="0" height="231" src="http://lh4.ggpht.com/-ovonO1Dx1eM/UhDP6lAdZCI/AAAAAAAAAG8/v9B8AKYnDSk/IMG_1256_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="fourdaypicnic.blogspot.com" width="499" /></a>
<br />
<br />
If you give a moose a muffin... You know <a href="http://www.amazon.com/If-You-Give-Moose-Muffin/dp/0060244054/?_encoding=UTF8&camp=1789&creative=9325&linkCode=ur2&tag=gobblo-20" target="_blank">the story</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
. Some mornings I feel like I have a herd of moose in my house. I couldn't keep up on the muffin front. I wanted leftover muffins for snacks and lunches without having to bake 100 muffins and then gag on the leftover banana smell in the pantry.<br />
<br />
And then I came across a golden tidbit while reading <a href="http://moneysavingmom.com/2013/08/did-you-know-you-can-freeze-unbaked-muffin-batter.html" target="_blank">Money Saving Mom.</a> You can freeze muffin batter raw! It works, we've tried it. <br />
<br />
Just whip up your favorite muffin recipe and fill your greased or lined muffin tins as usual. Place the whole pan in the freezer until the muffins are frozen solid. Then pop them out and place in a freezer bag up to three months. When you are ready to bake just add another 5 minutes or so. Alternately you could place them in the pan to defrost in the fridge overnight and bake as usual in the morning.<br />
<br />
We made a double batch of <a href="http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/detail.aspx" target="_blank">Whole Wheat Blueberry Muffins</a> (minus some sugar) this morning. Baked one pan and froze the other for later.<br />
<br />
Fly Guy has 1.5 hours to get to the airport when he's called on reserve. As soon as that phone rings one of us can pop in some muffins which will be waiting fresh when he heads out the door. Oh my meese are going to love me! Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-63214763781473648782013-08-17T16:01:00.002-07:002013-08-17T18:23:47.253-07:00Happy Peanut Rice Bowls<a href="http://lh4.ggpht.com/-Qpq-7X_WSEY/Ug_u0u5uy5I/AAAAAAAAAGc/n1ETJE1NQTw/s1600-h/IMG_1246%25255B6%25255D.jpg"><img alt="happy peanut rice bowls" border="0" height="373" src="http://lh4.ggpht.com/-Zl5SpW_shQI/Ug_u1ozO7BI/AAAAAAAAAGk/soBoEfDHekM/IMG_1246_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="happy peanut rice bowls" width="500" /></a><br />
<br />
I still don't own a cheese grater or a handmixer but I did acquire a wok and <a href="http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/?_encoding=UTF8&camp=1789&creative=9325&keywords=mandolin&linkCode=ur2&qid=1376776053&s=home-garden&sr=1-1&tag=gobblo-20" target="_blank">mandoline</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
slicer from Goodwill Outlet recently. So I was getting ready to make <a href="http://www.huffingtonpost.com/2011/10/27/fried-rice-with-kale--sc_n_1061264.html" target="_blank">Gweneth Paltrow's Fried Kale Rice</a> and my mandolin is just hanging out and a spare piece of ginger is on the counter. I'm awful at chopping ginger. I own a boning knife and a bread knife. Not really ginger compatible. But a mandoline, oh yes! Yes, yes, yes! Some ginger, a carrot, a broccoli stem later... Mandoline's are amazing!<br />
<br />
My kids shoveled rice in their faces while I made promises to put some in their lunch thermoses. I then made the mistake of leaving the dinner table for a moment only to hear the ensuing giggles "I made Vincent swallow peanuts whole like pills and it really improved his attitude! Would you like to try one mom?" Oh boys!<br />
<br />
<b>About the ingredients:</b><br />
<br />
<b>Rice: </b>Brown or white rice will do. I went with brown rice for it's wholesomeness. My family was never a big fan the brown rice taste until I switched over to Jasmine Brown Rice (easy to find at Trader Joe's). They now look forward to it as soon as the scent fills the air. I also use a <a href="http://www.amazon.com/Aroma-ARC-150SB-Uncooked-Digital-Steamer/dp/B0055FSN0Y/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1376779793&sr=1-2&keywords=rice+cooker+aroma">rice cooker</a> and love not having to watch for boil overs.<br />
<br />
<b>Ginger:</b> Did you know you can just scrub ginger root and leave the skin on? Our friends from China sometimes would, sometimes wouldn't. And their food was always phenomenal either way.<br />
<br />
<b>Kale:</b> I only had pre-chopped kale on hand. This dish is much easier if have whole kale so you can control the chopping. I chop it small for the kids, but it tastes just as great with larger pieces.<br />
<br />
<b>Garnish:</b> We do peanuts and Sriracha sauce. Another option might be sesame seeds. My friend swears by sesame oil. <a href="http://fortheloveofgrub.blogspot.com/2010/08/rice-kale-eggs.html" target="_blank">Her recipe</a>.<br />
<b><br /></b>
<b>Ingredients</b><br />
<br />
2 TB coconut or canola oil<br />
2 inch piece of ginger, <a href="http://www.cookthink.com/reference/46/What_does_it_mean_to_julienne" target="_blank">julienne cut</a><br />
1 large carrot, julienne cut<br />
2 inch stalk of peeled broccoli (without the floret) julienne cut. Or just add another carrot.<br />
2 green onions, white and green parts sliced thin<br />
2 garlic cloves chopped<br />
4 cups thinly sliced fresh kale<br />
1 TB soy sauce <br />
2 tsp rice vinegar<br />
2 eggs slightly beaten <br />
2.5 cups Jasmine Brown Rice cooked and slightly cooled<br />
<br />
<b>Directions</b><br />
<br />
In a large pan or wok heat the oil over medium high heat. Toss in the carrot, broccoli, onion, and garlic. Stir for just a few minutes until the vegetables are tender crisp being careful not to burn the garlic. Throw the chopped kale, soy sauce, and rice vinegar over the vegetables, turn heat down to medium and put on a lid to catch the steam. Cook just a couple more minutes, stirring periodically, until the kale has wilted down a bit.<br />
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Push the vegetables to the side of the pan making a well in the middle. Pour beaten eggs in the center and let cook until slightly set., 1 or 2 minutes. Throw prepared rice on top of everything and stir gently to incorporate. Adjust soy sauce and oil to taste.<br />
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Garnish and serve.<br />
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<b>When we picnic:</b> I really did picnic with this and brought it along in a thermos with the garnishes already on. For Fly Guy I will put cold in a jar and let him warm it up at his hotel.<br />
<br />
By the way, has anyone read either of <a href="http://www.amazon.com/Gwyneth-Paltrow/e/B004O95WM4/?_encoding=UTF8&camp=1789&creative=9325&linkCode=ur2&qid=1376780356&sr=1-3&tag=gobblo-20" target="_blank">Gweneth Paltrow's books</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
? I just reserved one at my library!Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-35171347711280925242013-08-17T06:02:00.000-07:002013-08-19T09:11:11.709-07:00Mason Jar Salad with Moonshine Dressing<br />
<a href="http://lh4.ggpht.com/-EAz39YC9RDw/Ug9zMkH2FNI/AAAAAAAAAF0/f-BAmkluv4M/s1600-h/IMG_0954%25255B5%25255D.jpg"><img alt="fourdaypicninc.blogspot.com" border="0" height="363" src="http://lh4.ggpht.com/-Pf-vnjeWNTM/Ug9zNTCHfJI/AAAAAAAAAF8/8Hw4dbdIaRk/IMG_0954_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Mason Jar Salad with Moonshine Dressing" width="507" /></a> <br />
<br />
Fly guy is way better about eating raw veggies than I am. For his first few flight trips he packed bags and jars of cut up raw veggies. I got a stomach ache just looking at them. After eating carrot sticks and loads of bells peppers for four days his stomach joined me. What a love story right? Two stomachs become one.... <br />
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Well you have to add some protein silly! Maybe some jazzy dressing, peppery arugula, and cheese if you must. <br />
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Fast forward to a week later and he's sitting in the pilot lounge scarfing his jazzy salad thinking jazzy thoughts about his jazzy wife. Jazzy: Bright, colorful, showy. Ok, maybe I'm a little showy. Another pilot (probably enviously) laid eyes on his salad. <br />
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"Whatcha eatin there boy? Mighty colorful" <br />
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'Uhh... salad' <br />
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"And that some moonshine dressing to go with it?" <br />
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Thank you Mr. Smart Aleck Pilot. The name has stuck and now my children will be telling strangers that their mama makes moonshine for their daddy to fly with. <br />
<br />
<a href="http://lh5.ggpht.com/-UtOqslBtLYQ/Ug9zN7K2E9I/AAAAAAAAAGE/KsKN77B9HqE/s1600-h/Untitled-1%25255B5%25255D.jpg"><img alt="fourdaypicnic.blogspot.com" border="0" height="382" src="http://lh6.ggpht.com/-scu54xhEGzM/Ug9zOqh8c0I/AAAAAAAAAGM/13GMp5Wnnjw/Untitled-1_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="healthy travel food ideas" width="512" /></a> <br />
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<b>Moonshine Dressing aka Red Wine Vinaigrette</b> <br />
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1/3 cup extra virgin olive oil <br />
3 TB red wine vinegar <br />
1 garlic clove minced or finely grated <br />
1 tsp dijon mustard <br />
salt and pepper to taste <br />
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Place all ingredients in a small jar with lid tightly screwed on and give it a good shake. <br />
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<b>Mason Jar Salad</b> <br />
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These are straight forward but there is a method that will keep everything fresh longer. These jars should last refrigerated for several days. <br />
<ul>
<li>Dressing goes on bottom. We use 2 TB.</li>
<li>Then choose some firm veggies you don't mind soaking in dressing. This is a great place to tame your raw onions.</li>
<li>Then a layer of grains or protein. Beans, meat, eggs, quinoa, ect.</li>
<li>Last comes the greens. It is important these are dry or your salad will break down quickly.</li>
</ul>
Store upright and then give a few good shakes before digging in.Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-21446132568312739222013-08-15T15:46:00.003-07:002013-08-19T09:12:25.935-07:00Two Ingredient Carry On Cookies<a href="http://lh3.ggpht.com/-Zr6bhT4Btso/Ug1SRGPFgpI/AAAAAAAAAE0/e5JtqqqBCL4/s1600-h/IMG_1149%25255B5%25255D.jpg"><img alt="fourdaypicnic.blogspot.com" border="0" height="255" src="http://lh4.ggpht.com/-wPbGKSHvj88/Ug1SRu_Y_4I/AAAAAAAAAE4/3-__aVLMsJ4/IMG_1149_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="no sugar two ingredient cookies" width="514" /></a><br />
<br />
I've been hooked on different variations of these two ingredient cookies ever since they made their debut on <a href="http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/" target="_blank">The Burlap Bag</a>. <br />
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It's just ripe bananas, oats, and if you want a handful of a mix-ins. When I say ripe I mean there should be a few brown spots on the skins of those nanners.<br />
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<b>Ingredients </b><br />
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2 bananas<br />
1 cup regular oats<br />
Optional: 1/2 cup add-ins such as nuts or dried fruit<br />
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<b>Directions</b><br />
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Heat the oven to 350 and spray a cookie sheet with oil.<br />
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Mash the bannans and oats together however you please but I choose to use a <a href="http://www.amazon.com/Cuisinart-CTG-00-DB-Dough-Blender/dp/B004YZENIM/?_encoding=UTF8&camp=1789&creative=9325&keywords=pastry%20blender&linkCode=ur2&qid=1376605292&sr=8-2&tag=gobblo-20" target="_blank">pastry cutter</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
. Add a few tablespoons applesauce if it's too dry or more oats if it's too wet.<br />
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Stir in your optional mix ins. Not much more than 1/2 cup or things start to fall apart.I used chopped walnuts and 1/2 tsp of cinnamon.<br />
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Drop by small spoonfuls on your greased cookie sheet and slightly flatten. They come out of the oven in the same shape they went in.<br />
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Bake for 12-18 minutes.<br />
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I'm packing for Fly Guy's four day trip that starts tomorrow and his <a href="http://www.amazon.com/eBags-Crew-Cooler-Blue-Yonder/dp/B004BNQTQG/?_encoding=UTF8&camp=1789&creative=9325&linkCode=ur2&tag=gobblo-20" target="_blank">cooler</a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=gobblo-20&l=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />
is going to be tight. Not to worry, I've found space in his flight bag. If you see an unusually good looking pilot carrying a bag with a 'fly' sticker in an airport near you. He has cookies. I bet he'd share.Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-80386039341200288482013-08-15T07:36:00.003-07:002013-08-18T06:03:02.660-07:00White Bean Tuna Salad<br />
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<a href="http://lh4.ggpht.com/-yInVAeaicuw/UgzkXUjGegI/AAAAAAAAAEc/iwjTWmKaIHo/s1600-h/IMG_1137%25255B5%25255D.jpg"><img alt="fourdaypicnic.blogspot.com" border="0" height="372" src="http://lh4.ggpht.com/-hr9MiYzLdmQ/UgzkYFCDc3I/AAAAAAAAAEk/jkkL3Hs4X18/IMG_1137_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="healthy travel food ideas" width="499" /></a><br />
<br />
I was getting the kids off to school this morning when Fly Guy got a call for a day trip to Chicago. I had just torn out a recipe from Better Homes and Garden magazine the day before. In part because it was easy but mostly because we rarely eat meat so I expect my kids to throw a party in my honor once they find tuna in the fridge.<br />
<br />
<a href="http://www.bhg.com/recipes/from-better-homes-and-gardens/september-2013-recipes/#page=10" target="_blank">Here is the original White Bean Tuna Salad recipe.</a> But I will have you know I cut the tuna down to one can then added some grape tomatoes to protect the arugula from the vinaigrette soaked beans.<br />
<br />Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.comtag:blogger.com,1999:blog-1247972486350593951.post-22339171384809864902013-08-14T16:54:00.002-07:002013-08-19T09:12:47.375-07:00Fruit in the Bottom Yogurt Cup<a href="http://lh4.ggpht.com/-SchoaVXdfqQ/UgwS-YfCnZI/AAAAAAAAAEE/QXbE28ZeTwE/s1600-h/IMG_1120%25255B7%25255D.jpg"><img align="left" alt="Healthy travel food" border="0" height="244" src="http://lh5.ggpht.com/-awbSnWlFz3E/UgwS-zeJeEI/AAAAAAAAAEM/K8zsi5KsX60/IMG_1120_thumb%25255B4%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; float: left; margin-left: 0px; margin-right: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Fruit in the Bottom Yogurt" width="505" /></a><br />
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In the fight against sugar I have outlawed pre-sweetened yogurt in our house. Nothing against sweet, I just want more control over it. So this week I made up some fruity yogurt cups that are so good they just became my new dessert.<br />
<b><br /></b>
<b>For the Fruit</b><br />
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It's summer and fruit is dirt cheap in the stores right now. Make up this sauce and put the extra in the freezer for later.<br />
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2 cups berries<br />
Juice and zest from one half lemon<br />
A few squirts of honey<br />
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Puree half your berries in a blender and roughly chop the other half with a knife (if using large berries). Toss all the ingredients in a saucepan. Bring to a boil over medium high heat then simmer for 5 minutes. If the sauce is to runny just keep simmering until it thickens. Add a few spoonfuls of water or juice if it's too thick. The honey and lemon are really adjustable to taste. Just depends on the ripeness of berry. This sauce is also divine over pancakes...<br />
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<b>Yogurt</b><br />
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I'm picky. Currently <a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a> Organic Full Fat PlainYogurt is my obsession of choice. Worth all 299 pennies it costs me.<br />
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<b>Topping</b><br />
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One more karate chop to sugar! I'm trading out granola for toasted oats. Just pack them separately and sprinkle on right before eating. <a href="http://www.livestrong.com/article/475814-how-to-toast-oats/" target="_blank">How to Toast Oats.</a><br />
<a data-pin-do="buttonBookmark" href="http://pinterest.com/pin/create/button/"><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></a>Anonymoushttp://www.blogger.com/profile/13621181246180652907noreply@blogger.com