recombobulated
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
Search by typing & pressing enter

YOUR CART

Kitchen Adventures

"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
home

10/12/2018 0 Comments

Superfun Times Vegan Biscuits & White Pepper Gravy

Isa Chandra Moskowitz's Vegan Biscuits & White Gravy
Picture
After settling back home after long travels through Asia I looked forward to coming home and cooking.  My stomach being a little uneasy I was craving something beyond my toast and rice but not crazy enough to push me over the edge.  Browsing ​one of my favorite vegan cookbooks, "The Superfun Times Vegan Holiday Cookbook" by the post punk chef Isa Chandra Moskowitz I came across the perfect solution: Vegan biscuits and gravy.  Generally, this isn't something I would gravitate too but it was perfect!  The cashew gravy is rich, creamy and satisfying especially on top of a biscuit.  Next time I'd add some fresh herbs in those biscuits as I'm not a big fan of plain biscuits.

Vegan Biscuits & White Pepper Gravy
"The Superfun Times Vegan Holiday Cookbook" byIsa Chandra Moskowitz

Biscuits
2 Teaspoons Apple Cider Vinegar
1 Cup Unsweetened Vegan Milk
2 1/2 Cups All Purpose Four
4 Teaspoons Baking Powder
1 Tablespoon Sugar
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Cup unrefined Coconut Oil, room temperature

Gravy
1/2 Cup Cashews, soaked in water at least 2 hours and drained
2 Cups Vegetable Broth
3 Tablespoons Olive Oil
3 Tablespoons All Purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon White Pepper
Chopped Fresh Parsley, for garnish

​Make the biscuits.  Preheat oven to 425.

In a small bowl mix together the apple cider vinegar and milk, set aside.

Mix the flour, baking soda, baking powder, salt, sugar into a large mixing bowl making a well in the center.  Cut the coconut oil into the dough with a pastry cutter until it resembles coarse crumbs.  Pour in the milk mixture and blend with a fork, being careful not to overmix. 

Turn the dough out onto a floured surface and roll into a 1" thick disc.  Use a 2" round cookie cutter or drinking glass to cut out biscuits, adding them to a baking sheet.

Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool.

Make the gravy.  Combine the cashews and broth in a blender.  Puree until completely smooth.  

Preheat a sauce pot on medium.  Add oil, then sprinkle in the flour, stirring until smooth and brown, about 5 minutes.  Add blended mixture, lowering heat.  Cook while stirring, about 3 minutes until thickened.  Add salt and pepper, cook for 2 more minutes.

Serve the biscuits with the gravy, garnishing with parsley.
​
0 Comments

12/26/2016 0 Comments

Cape Code Select Gluten Free Breakfast Bars

After my second fall in the South I realized I don't see as many cranberries as I'm used to in my past life as a Northerner.  I'm not talking about the sweetened dried variety, I'm talking a good plump tart cranberry in a salad or dessert.  I know I see the sauce, but I want the berries!  Since I don't live near any bogs I found the next best thing at my local Lowe's Foods freezer section, Cape Cod Select Cranberries! They are the beautiful plump berries I've been missing.  They are great straight from the bag to keep a punch bowl festive and cold.  Thawed, they are a perfect replacement for the fresh natural berry I'm used to in salads or desserts.  Lately I was looking for something different so I put them in this favorite recipe of mine for gluten free breakfast bars.  Inspired by a blueberry version at a co-op up north the cranberries are a natural here with a hint of orange to brighten them up.   I used Bob's Red Mill Gluten Free flour here, Oats and Baking Soda here to share with my gluten intolerant friends.
Cape Cod Cranberry Gluten Free Breakfast Bars
​Cape Cod Select GF Breakfast Bars
inspired by Outpost Co-Op, Milwaukee WI

1 3/4 cups rolled oats
1 1/2 cups gluten free flour
1 teaspoon baking soda
3/4 cup dark brown sugar, packed
1 cup almonds, finely chopped
1/2 teaspoon salt
1 cup butter, melted
2 cups Cape Cod Select premium frozen cranberries
​2 tablespoons orange juice
1/2 cup sugar
3 tablespoons water
2 tablespoons corn starch
2 tablespoons lemon juice
1. Preheat oven to 350.  Line the bottom of a 10x10" baking pan with a parchment paper sling, making sure it comes up all sides of the pan.
​
2. In a large bowl, combine oats, flour, baking soda, brown sugar, almonds and salt.  Add melted butter and mix well.  The mix should be soft and crumble.  Set aside 1 cup of the mixture and press the remaining mixture firmly in the bottom of the prepared pan.  Bake for 8-10 minutes.

​3. Meanwhile, put cranberries, sugar and orange juice in medium saucepan.  Bring to a boil and simmer for about two minutes, stirring occasionally.​

​4. In a small bowl, combine water, cornstarch and lemon juice.  Stir into cranberry mixture until thick, about a minute, then remove from heat.
Picture
Picture
Picture
Picture
5. Spread cranberry mixture evenly over cooked crust and press remaining oat mixture onto the cranberries, being careful as the cranberries are hot.

6. Bake bars 18-20 minutes or until golden brown.  Cool on wire rack.  To cut bars, lift the parchment sling out of the pan and cut into desired sized bars.  The bars will keep a few days in the fridge.
Cape Cod Select on Pinterest
Cape Cod Select on Facebook
Cape Cod Select on Instagram
0 Comments

12/24/2016 0 Comments

Outpost Co-op's Blueberry Breakfast Bars

Taking a break from sweet overload and missing the Midwest it's time to break out this old favorite.  Outpost Co-op In Milwaukee has some of the best baked goods I've ever eaten.  I'm not one to need the gluten free treats but their's taste as good as a gluten having versions.

​For the gluten free flour I had Bob's Red Mill but I've made this with any flour, even AP and it comes out good each time.

​For the blueberries I have a hard time keeping fresh around as I eat them right up so I've only used frozen ones.
Picture
Blueberry Breakfast Bars
Outpost Co-Op, Milwaukee WI

1 3/4 cups rolled oats
1 1/2 cups gluten free flour
1 teaspoon baking soda
3/4 cup dark brown sugar, packed
1 cup almonds, finely chopped
1/2 teaspoon salt
1 cup butter, melted
2 cups fresh or frozen blueberries
1/2 cup sugar
3 tablespoons water
2 tablespoons corn starch
2 tablespoons lemon juice

1. Preheat oven to 350.  Line the bottom of a 10x10" baking pan with parchment paper, making sure it comes up all sides of the pan.

2. In a large bowl, combine oats, flour, baking soda, brown sugar, almonds and salt.  Add melted butter and mix well.  The mix should be soft and crumble.  Set aside 1 cup of the mixture and press the remaining mixture firmly in the bottom of the prepared pan.  Bake for 8-10 minutes.

3. Meanwhile, put blueberries, sugar and 2 tablespoons of water in medium saucepan.  Bring to a boil and simmer for about two minutes, stirring occasionally.

4. In a small bowl, combine remaining water, cornstarch and lemon juice.  Stir into blueberry mixture until thick, for about a minute, then remove from heat.

5. Spread blueberry mixture evenly over cooked crust and press remaining oat mixture onto the blueberries, being careful as the blueberries are hot.

6. Bake bars 18-20 minutes or until golden brown.  Cool on wire rack.  To cut bars, lift the entire block out of the pan using the parchment paper, peel paper away from sides and cut into desired sized bars.  The bars will keep a few days in the fridge - if they last that long!
0 Comments

5/27/2014 1 Comment

Home Made Instant Oatmeal

Home Made Instant OatmealHome Made Instant Oatmeal
We go in food phases in our house, one day we love oatmeal but the next day I'm finding expired packets that need to be tossed.  One of those throwing out days I wondered if there's a better way to get great tasting instant oatmeal...  after much experimentation there is!

There's tons of recipes out there, this is a good basic that works for us.  I mix a batch up and portion out into half pint jelly jars, labeling the lid with a dry erase marker.  At first my husband laughed skeptically at these rows of jars but after a few days he was asking what exactly is in these and bringing friends in to see his wife's crazy good oatmeal collection!  Now it's a staple in our house. 


Home Made Instant Oatmeal

2 1/2 cups Quick Oats or Regular Oats
1/2 tsp Salt
1/2 cup Brown Sugar

Blend 3/4 cup of the oatmeal in a blender or food processor (I use Vitamix with grain mill blender container but not needed; just a few pulses to it up to a heavy powder).  Mix ground oatmeal with other ingredients, adding to a container with sealed lid (or ziplock bag).  Shake up really good to combine.  This is the instant oatmeal base that will make 9 servings.  Sometimes I mix a few and leave the base which my husband likes because some days he adds a little more plain to his bowl or he feels like going outside my jars and mixing his own!

To package for individual servings add the following to a half pint jelly jar:

1/3 cup of the oatmeal base along with flavoring mix-ins such as:  1 tsp seeds (chia, flax) + 2 tsp grain, nuts or dried fruit (oat bran, wheat germ, any ground nut, choppied dried fruit) +1-3 tsp sweetner (stevia, coconut sugar, vanilla sugar, or more brown sugar) + 1/8 tsp spice (cinnamon, apple pie spice, grains of paradise) + pinch salt

Or use your imagination and follow the above proportions (aprox 3 tsp flavorings + 1-3 tsp sweetner +1/8 tsp spice) along with the 1/3 oatmeal base.  Some of our favorites include:  coconut, hot cocoa mix, chocolate chips, and PB2 dried peanut butter.

To cook the oatmeal:

For regular oats: add about 3/4 cup liquid to a bowl along with contents of the jar.  Cover and microwave about 2-3 minutes depending on the microwave.  Our favorite liquids to use are soy milk, almond milk, hemp milk, hazelnut milk.  Chocolate versions of any of those are obviously really good!

For instant oats:  add boiling water directly to jar, about 1/2" from the top.  Cover and let sit about 5 minutes. You can also add 2 tsp powdered milk for creamy consistency with the water.  I love this option for the office since it's so easy.  

I've also done overnight oats with this method:  add desired liquid (any milk works great or water for lower calories) to jar, about 3/4" from top.  Regular oats will still be runny in the morning and I'm not a fan of cold oats so I do heat up in the jar, covered, watching very closely heating in 30 second increments because it will overflow very quickly! 


We have become more creative with our mix-ins and came up with snappy concoctions such as:  Almond Joy (almonds, coconut, chocolate chunks, coconut sugar), Cherry Pie (dried cherries, graham cracker crumbs, vanilla sugar), Peanut Butter Cup (chocolate chunks, PB2 dried peanut butter), Pina Colada (dried pineapples, coconut sugar, coconut)...  the possibilities are endless!  Let me know if you come up with any options we must try!
Home Made Instant Oatmeal
Coconut with coconut sugar
Home Made Instant Oatmeal
Hot cocoa mix with chocolate chunks
1 Comment

3/25/2012 1 Comment

"Create Your Own Cereal... because honey child, no one can do it like you can" -Caroline Carter & Shenita Ray

I read that quote on the cover of one of my favorite cookbooks, "a mother and daughter diary of raw food recipes for beginners" and laughed.  Really?  Make my own cereal?  Sure, I"ll try that someday...  well I finally decided after using this book for over 6 months to give it a try and I swear it's life changing!  I know I sound crazy, but I'm not really a breakfast person but am aware of how important breakfast is so I try.  I switch from yogurt to Ezekial English muffins to oatmeal never really thrilled about breakfast.  Now that I found this cereal, I eat it every morning mixing it up by eating it with almond milk or yogurt or hemp milk.  It's amazing and you can mix it up as to not get bored by changing the nuts or fruit.  I also add Chia Seeds since I've got a bag of that in the house.  And my husband loves it too!  He prefers it dry, that's a little too messy for me.  Give it a try, it's so simple.  We keep a giant container of it with a scoop in and I remix as it gets low.  So simple!...
Picture
Mix the following in large container:
1/2 Cup Pumpkin Seeds
1/2 Cup Sunflower Seeds
1/2 Cup Chopped Walnuts
1/2 Cup Hemp Seeds
1 Cup Large Coconut Flakes
1 Cup Carob Chips
2 Cups Raisins
2 Cups Oats, Spelt, Bran or Wheat Flakes (use 1 grain or a combination of all 3)
1-2 Tablespoons Ground Flax Seed
1-2 Tablespoons Cinnamon
1 Comment

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

    Picture

    Archives

    March 2022
    November 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    December 2019
    December 2018
    October 2018
    August 2018
    August 2017
    July 2017
    February 2017
    December 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    April 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    December 2013
    September 2013
    April 2013
    March 2013
    February 2013
    December 2012
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    March 2012
    January 2012
    December 2011

    Categories

    All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini

    RSS Feed

Proudly powered by Weebly