Soba and Seitan...

Soba noodles are made of buckwheat.  Seitan is a protein made from wheat.  We incorrectly say "see-tan" instead of "sey-tan"...otherwise one can sound like the church lady!

Soba and Seitan

a recipe from Jennifer Raymond

1 medium onion, chopped
2 Tablespoons oil
3 cups sliced mushrooms, 8 ounces = 2 cups
8 ounces seitan, sliced

2 Tablespoons flour
1 1/2 cups water
2 teaspoons soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

12 ounces soba noodles
1 teaspoon salt, optional

Saute the onion in a large skillet with the oil until transparent, then add the mushrooms.  Cover and cook until mushrooms are brown.  Stir in the seitan.

Whisk flour and water together until smooth, then add to the skillet along with the soy sauce, garlic powder and pepper.  Cook uncovered, over medium-low heat until thickened.

Bring water to a boil in a large kettle.  Add the soba and salt, if using, and boil until al dente, about 8 minutes.

Top with seitan mixture and serve.

Notes:
Goes well with tossed salad!

Pumpkin Spice Cookies...

These are great cake-like cookies.   

Pumpkin Spice Cookies

a recipe from Jennifer Raymond

3 cups whole wheat pastry flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 1/2 cups raw sugar or other sweetener

4 Tablespoons flaxseeds
1 1/2 cup water
1 3/4 cups solid-pack canned pumpkin
1 cup raisins

Preheat oven to 350 degrees.

Mix the first 7 ingredients (not flaxseeds!) and set aside.

Blend the flaxseeds and 1 cup of the water in a blender for 1-2 minutes, until the mixture has the consistency of beaten egg white.

Add flax mix to the dry ingredients along with the pumpkin, water and raisins.

Mix until just combined.

Drop by tablespoonfuls onto a non-stick or lightly oil-sprayed baking sheet.

Bake 15 minutes or until lightly browned.

Remove with a spatula to a cooling rack.

Make 36

Notes:
When I made these I ended up with 60 cookies.
I used one can of pumpkin.

Jicama Cucumber Salad...

Guys, guys!!  I made this up today with stuff on hand and it worked!  It was good!  I love it when this happens though I hardly ever duplicate the new dish.  I'm recording it here in the hopes that I will make it again!

Jicama Cucumber Salad

a recipe from the Horjus Kitchen

salad:

cucumber slices cut in quarters

jicama peeled and cut in cubes similar in size to the cucumber

dressing:

juice of one lime

dash of cayenne

dash of cinnamon

1 part cumin

2 parts salt

2 parts pepper

topping:

toasted pepitas

Mix the dressing, pour over the salad and let sit while preparing the rest of dinner.  Top with pepitas when serving.

Notes:

I toasted raw pepitas in a pan over low heat.

I don't have exact measures...salt and pepper was maybe 1/2 teaspoon?

We ate this with corn tortillas filled with melted vegan pepperjack and chorizo seitan.

Our beverage tonight was a mix of: the juice of one lime, a strawberry muddled with sugar and salt and orange juice (16 oz. total) shaken with ice.

Pardon our dust...

remodel we must!

This blog is still under construction...been running into weird little issues...oh well!

Christmas Scones...

If you know us you've heard the story but here it goes again...
One spring I received Baking with Julia as a gift.  When Christmas morning rolled around we baked scones using the recipe in the book.  The next Christmas we bought the ingredients but didn't get around to baking.  Around 10 pm Christmas night, toddler Jeremiah asked "When are we having scones?"  We made them then and there and our tradition was born.  Scones and tea on Christmas morning for more than a decade!  These scones are why we will never be vegan.

Buttermilk Scones

a recipe from Baking With Julia

3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

1 1/2 sticks unsalted butter cold and cut into small pieces

1 cup buttermilk
1 Tablespoon grated lemon zest

1/2 stick unsalted butter melted
1/4 cup sugar for dusting

Preheat oven to 425 degrees.
In a medium bowl, stir together the first five ingredients with a fork.
Add the cold butter and using fingertips work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
Pour in buttermilk, toss in the zest and mix with the fork only until the ingredients are just moistened. The dough will have a rough look. If dry, add another tablespoon of buttermilk.
Gather the dough into a ball and knead very briefly on a lightly floured surface, about a dozen turns.
Cut the dough in half. Press each half into a seven inch circle about half an inch thick. Brush each circle with melted butter and sprinkle with sugar.
Cut each circle into six pieces.
Place on an un-greased baking sheet.
Bake for 10-12 minutes until golden.

Notes:  I usually start with cutting up the butter and putting the small pieces in the freezer until I need it.  Also, I usually don't end up using the whole amount of sugar for dusting.

Merry Christmas!

Chick Pea Salad...

This is another one of those recipes that must be renamed.  This is originally called Mock Tuna Salad.  I don't like saying something is 'mock' because it makes it seems 'less than' somehow.  Chick Pea Salad is great in its own right!

Chick Pea Salad

a recipe from Jennifer Raymond

1 15 ounce can chickpeas, drained
1 stalk celery, finely chopped
1 carrot, grated
1 green onion, finely chopped
2 teaspoons vegan mayonaise
1 Tablespoon sweet pickle relish

Mash the chickpeas with a fork or potato masher.

Add the remaining ingredients.

Serve on bread or with veggies and crackers.

Notes:
This can be tweaked the same way one would tweak tuna salad.
If vegan isn't an issue this works with Miracle Whip or mayo.

Lentil Barley Soup...

I always forget how good this soup tastes!

Lentil Barley Soup

a recipe from Jennifer Raymond

1 pound lentils
3/4 cup barley
8 cups water
1 large onion, chopped
2 carrots, diced
2 stalks celery, sliced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1 1/2 teaspoon salt

Place all ingredients, except for salt, into a large kettle and bring to a simmer.

Cover and cook for one hour, stirring occasionally, until lentils and barley are tender.

Add salt to taste.

Notes:
It can get pretty thick, just add water if you need to.
We add salt at the table.

Minestrone...

Minestrone?  Minestroneeeee?  Here's a recipe for soup!

Minestrone

a recipe from Jennifer Raymond

1 small onion chopped
3 1/2 cups water
3 cups tomato juice
1 clove garlic minced
2 medium carrots diced
1 stalk celery diced
2 medium red potatoes diced
1 Tablespoon fresh parsley chopped
1 teaspoon dried basil
1 medium zucchini diced
1/2 cup pasta shells
1 15-ounce can kidney beans drained
2 1/2 cups greens chopped
to taste salt


Heat 1/2 cup water in a large kettle. Add the onion and cook over med-high, stirring frequently, until the onion is soft.
Add water, tomato juice, garlic, carrots, celery, potatoes, parsley and basil.
Bring to a simmer, then cover and cook for 20 minutes.
Add remaining ingredients, except salt, then cover and simmer an additional 30 minutes.
Additional tomato juice can be added if it is too thick.
Add salt to taste.

Pasta with Broccoli and Pine Nuts...

This is another favorite Jennifer Raymond recipe.

Pasta with Broccoli and Pine Nuts

a recipe from Jennifer Raymond

12-16 ounces pasta
1 pound broccoli
3 cloves garlic, finely chopped
1/4 teaspoon dried red pepper flakes or pinch of cayenne
2 Tablespoons pine nuts
1 Tablespoon olive oil
1 28-ounce can diced tomatoes

Begin the water for cooking pasta and proceed with cooking the pasta while making the sauce.

Break or cut the broccoli into florets and slice the stems into rounds.  Steam over boiling water until just tender, 3-5 minutes.  Set aside.

Saute garlic, red pepper flakes and pine nuts in olive oil in a large skillet for 1 minute, then add tomatoes and cook over medium heat 5-10 minutes.

Stir in the cooked broccoli.

Serve over cooked pasta.

Notes:
I usually use red pepper flakes.
I like to use petite diced tomatoes.
I find it easier to serve the broccoli on the side.

Chocolate Peppermint Kisses...

Mrs. Zunker mades these meringue cookies for a Christmas potluck at Grace Church.  They were delicious.  I was a little kid and I don't remember if I asked for the recipe or if my mom asked for me but I ended up with the recipe.  I made them and it was like magic!  I was so proud of my official "Irva Zunker shares her recipe" card.  I think she even sent it thru the mail...bliss!  As an adult I've screwed these up by messing with the recipe and misplacing the card.  When I found the card, got back to basics and baked like a kid with a precious recipe in front of her they turned out great!

Chocolate Peppermint Kisses

a recipe from Mrs. Zunker

coming soon!

Rum Balls...

So is it weird that eating rum balls at the family Christmas party is a childhood memory?  Probably but oh well!  Found this recipe online and it's a keeper!

Rum Balls

a recipe from Martha Stewart

link to Martha's Rum Ball Recipe

Notes:
I used turbinado sugar for coating.
I think the taste and texture was better after 24 hours.
When buying ingredients, buy diet pepsi and limes or else you will be sad.

Zesty Cranberry Sauce...

This is required for Thanksgiving to even happen. See: The dish that saved Thanksgiving...  It is delicious for other holidays as well!  Yum! 

Zesty Cranberry Sauce

a recipe from the Horjus Kitchen

2 cups fresh or frozen cranberries

1/2 cup undiluted orange juice concentrate

2 ripe pears, finely chopped

1 medium apple, finely chopped

1/4 teaspoon ground cinnamon

Put everything in a saucepan and simmer, uncovered until the cranberry skins pop and the mixture is slightly thickened.

Notes:
If you don't like it tart you can add sugar at the end (we like it without).  This is great hot, cold or room temp.  We would eat this in a box or with a fox.