New Recipes!

( I wish it looked like this outside :-) WE NEED SNOW! )

Hey all, I was just being so domestic today, and thought I would share with you what I've done so far :-) Just trying to fit it all in before we get lost watching the super bowl :-)

So here we go.........

First off is the lovely apron I made this morning, While watching Weekend at Bernies 2. A brilliant film of which I gave five stars to on Netflix.

Out of oil cloth and fabric- Perfect for gardening and flower arranging :-)

(Seeing as how I will be doing a lot more of that in the near future, thanks to starting my own flower business - Sierra's Designs :-)

The patterns is SUPER easy if anyone wants to give it a go!

Next On my list today was- Sorbet.... Well actually it was my roomate Barry's idea, but no matter, we all get to enjoy it! - I apologize in advance for the picture- not very interesting :-)

Mango Grapefruit and Ginger Sorbet

3 ripe Mango's peeled and diced

1/2 cup Simple Syrup (sugar and water heated and cooled)

Juice of one Grapefruit

1 inch piece of peeled fresh ginger

Blend all ingredients in blender until smooth. Adjust ingredients to suit your taste buds :-) then pour into ice cream maker and let it do it's thing for about 15 min. Then transfer to freezer proof container to harder up a bit more- then DIG IN!

And the Last thing I am probably going to attempt today, I say probably because knowing me I will want to cook up something as soon as i'm done typing this, are these......

Chocolate Chip Squares

 (These are NOT wheat free, I couldn't stand not baking anything normal! I probably won't try them, i'll have Jim do that, I'm sure he won't mind :-)

Crust:

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup vegan margarine (I use smart balance sticks)

1/2 cup granulated sugar

3/4 cup packed brown sugar

1 tsp ground flax seed

1 tsp EnerG egg replace

2 Tbs warm water

1 tsp vanilla extract

1 1/3 cups ( 30 oz) semisweet chocolate chips

1 cup chopped pecans

Topping:

1/2 cup (3oz) semisweet chocolate chips

1/2 cup chopped walnuts

1. Preheat oven to 350.  Combine flour, baking soda and salt, set aside.

2. In stand mixer, cream margarine and sugars, mix flax seed and egg replacer with water and add to creamed sugar. Add vanilla extract . Gradually blend in the dry ingredients. Fold in the chocolate chips and nuts.

3. Spread dough evenly in a 13/ 9in pan. Bake for 15 to 20 minutes, until the top is golden brown.

4. For the Topping, spread the chocolate chips over the hot cookies. Return to oven for two minutes, take out and spread the melted chocolate over the cookies with a spatula. Add chopped walnuts. Cool in the pan on a wire rack before cutting into small bars.

 So there you have it, my day so far. Hope your day is great too! Lots of love to you all :-) GO SAINTS!

No I haven't forgotten about you!

Ashcroft

Well, bet you thought  I forgot about you eh? well I haven't. I have just been incredibly busy since the last post, which I guess is a good thing :-) I also realized I was allergic to Wheat :-(  so needless to say my motivations to make muffins has dwindled! much to Jim's dissapointment :-) But i'm slowly getting back into it, just trying to adjust the flours so I don't end up with that gross grainy texture! In other news, it has been great having my family so close by ! it means that I can finally ski with them! and take beautiful hikes, like the one above, to the Pine Creek Cookhouse.  So without further ado, lets show some pictures! oh yeah, and I might have a recipe for you :-)

Starting the walk from Ashcroft

Aspen Trees

Ragnar and Christian :-)

Shepherd's Pie

Serves 5-8 (depending on your appetite! I put them in 5 individual ramekins)

Potato Topping:

 

3 1/2 lbs. baking potatoes
1 cup vegetable broth
2 Tbs. Smart Balance
2 tsp. Dijon mustard
1 tsp. Italian Seasoning (or any mixed seasoning you prefer)

Pie Filling:

1 Tbs. Grapeseed oil
1 cup Textured Vegetable Protein (TVP), rehydrated in 2 cups Vegetable broth
3 Medium carrots diced
1 Medium onion, chopped
2 Large garlic cloves, minced
2 cups cooked lentils
1/3 cup Vegetable broth
1 4.5 oz. can diced low sodium tomatoes, drained
1 Tbs. tomato paste
1/2 tsp. dried oregano
1 Tbs. vegetarian Worcestershire sauce
1 can drained corn kernels (optional)

Directions:
1. Make potato topping: in large saucepan, combine potatoes with enough cold water to cover. bring to boil, and cook until tender, about 15 min (25-30 at high altitude). drain well.

2. In large bowl, mash potatoes with 1 cup broth, smart balance, mustard, and salt and pepper to taste. (make sure the potaoes are very smooth if you want to pipe the potatoes on top of the pies!)

3. Preheat oven to 350. Bring small sauce pan of lightly salted water to a boil. add carrots and cook 2 minutes to blanch. drain and set aside (you can also steam them very quickly in the microwave)

4. Add Grapeseed oil to large skillet and set over medium heat. Add onion, stirring until softened, about 2 minutes. Add garlic and cook for another 15 seconds.

5. Stir in TVP, lentils, blanched carrots, vegetable broth, tomatoes, tomatoes paste, oregano, corn and worchestershire sauce . mix well. cook, stirring often, until flavors have blended- about 10 minutes season with fresh ground pepper and salt to taste.

6. Lightly coat the Ramekins with cookng spray. Divide filling between the dishes. Top with dallops of mashed potatoes (or pipe the potatoes on using a pastry bag and star tip)

7. Bake until heated through, 30 to 45 minutes. let stand 10 to 15 minutes before serving.

*As with all my recipes, adjust them to your taste. Also, taste the filling often, just to make sure it has enough seasoning! Enjoy! it's was very very yummy :-) Jim even suggested that we make one day a week Shepherd's Pie night :-)

So there you go, my one recipe for now- I will add more as soon as I can (wasn't my New Years Resolution to update this blog more! ha, well i'm still working on that :-)

 I will leave you with some pictures of us Hiking the Highland's Bowl- which I believe was around -12 degrees when we did it :-)

The look from where you begin to hike :-)

We Took Steep and Deep, which is the run right down the middle of the bowl.

The Snowcat That drops you off !

The hike up the ridge of the bowl- Chilly!

The view from the top- Pyramid peak and Maroon Bells in the backround.

Dad gearing up for the Epic run down!

Looking back up at the first pitch of our run.

 Half way down the run.

 Looking back at the bowl- we took the run right down the center.

well that's it for now- glad I could at least show you something :-) have a wonderful week, and pray for more snow!

Happy New Years Eve Everyone!

So I hope you all had a chance to do everything you wanted in 2009, beacause it's almost over! I thought I would just put up a quick recap in photos of our 2009..... hope you enjoy! And oh yeah, my New years Resoloution this year,  to update this blog more and upload more recipes :-)

We'll start with summers bounty.... mmmm.

the epic sign!

Oh My Holly Hocks!

Even Roosters can't resist Kettle Corn....

the top of Aspen Without Snow!

The infamouse Leaning Wedding Cake!

Thanks for all your help Karen!

it's was delicous!

And Thank You for the lovely Welcome Home!

Geraniums.

Beets!

The Fall Drive to Denver.

We're not in Denver anymore!

Atiu Island, Cook Islands

MEXICO!

And Finally Snow!

 (which we need more of, but oh well :-)

Well that's it, a quick recap- but it's amazing how fast a year goes!

Can't give you my Love enough, So enjoy your New Years Eve, and make 2010 a memorable one!

MERRY CHRISTMAS !!!!!!

Merry Christmas Everyone! God Jul! Just wanted to send you all some christmas cheer! hope you all have a wonderful day, and know that we are thinking of you in Aspen!, (where it's a balmy 4 degrees :-)

Enjoy Santa! (aka Jim)....

Note

Just wanted to update you that the spicy ginger broth soup is Spicy!

I know I mentioned earlier that the heat was subtle- well the day
after, it's hot! Just wanted to give you all a heads up- feel free to
make the soup without so much spice uf you prefer :-)

But it is a great soup for colds!

Sent from my iPod

Chilly Weather, Warm Recipes....

Good Morning every one! Now that winter is here, I find it harder to update this blog (well actually that's just an excuse, I have trouble updating the blog even when it's perfect weather outside :-) But I wanted to share some more recipes with you, to hopefully keep you warm an cosy....

Cranberry Maple Muffins

2 cups all purpose flour
½ cup walnuts, chopped
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup dried cranberries
¼ cup dried dates
½ cup (1 stick) vegan butter, softened
1 tsp egg replacer
1tsp ground flax seed
2 Tbs water
1 cup sugar
2/3 cup soy milk
1 Tbs apple cider vinegar
2 Tbs maple syrup



Preheat oven to 350’ grease muffin cups. In large bowl, mix flour, walnuts, baking powders and salt. Stir in Cranberries and dates. In separate bowl, mix egg replacer, and flax seed with water. add butter, flax seed mixture, sugar, soymilk, vinegar and maple syrup and beat together. Stir into dry ingredients until just moistened. Fill muffin cups and bake for 20-25 minutes, or until slightly browned on top.

* just a quick note, nearly all of my muffin recipes are just adapted from non-vegan recipes- if you want the non-vegan ones, just let me know.  Also If you don't have egg replacer, or ground flax seed, just substitute, 1/4 cup applesauce, or one medium ripe banana- mashed*

So there's one recipe, now let m try an remember what I put into this really good lentil soup I made earlier this week.....

 Hearty Lentil Soup

(sorry no picture- it was gobbled up too fast)

1 medium Onion diced
2 medium carrots peeled and chopped
1 cup shopped celery
1 Tbs grapeseed oil
3 cloves of garlic, minced
1/2 piece of ginger, minced
mixed herbs- sage, thyme, oregano, salt and pepper-
pinch of italian herb blend
2 mudium poatoes, washed and diced
1 cup green lentils
2 cups vegetable broth
3 cups water


cook onions, celery, and carrots in grapeseed oil until softened- add in the garlic, ginger and spices and cook a few minutes longer. Add the potatoes and lentils and cover with the broth and water.  adjust seasonings, and let simmer, covered for 30 minutes- or until the potatoes and lentils are tender. serve with hearty bean bread-

 * as with all my recipes, feel free to add anything else you have on hand, That's usuallly how I cook- so forgive me if a I forget an ingredient or two :-)

Spicy Ginger Broth Soup (shown with hearty bean bread)

1 medium onion sliced thinly
2 medium carrots, peeled and sliced
1 cup celery diced
1 Tbs grape seed oil
1 inch piece of ginger minced
3 cloves of garlic minced
1 small head of cauliflower chopped
1 medium Serrano pepper minced
1 jalapeño pepper seeded and diced
1 pinch of cayenne pepper
1 pinch of hot curry powder
Salt and pepper to taste
2 cups of vegetable broth
2 1/2 cups of water



Sauté onions, carrots and celery in grape seed oil until softened. Add garlic and ginger and sauté a few minutes more. Add cauliflower and peppers- then add the rest of the spices. Finally add the broth and water, and simmer covered for twenty minutes- or until cauliflower is tender. Serve plain or with hearty bean bread.

*Although it may seem like a ton of spicy things went into this broth, it still had just a wonderful subtle heat to it. This soup is especially good for getting over a cold :-) *



Hearty Bean Bread

1 1/2 cups whole wheat pastry flour

1/2 cup cornmeal

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 tsp ground cumin

1 Tbs sugar

1 cup plain soy yogurt ( or 1 cup veganaise)

2 Tbs olive oil

1/4 cup soy or rice milk, more as needed

1 cup canned pink or pinto beans, drained and rinsed

3 scallions, thinly sliced

preheat oven to 375'. combine first seven (dry) ingredients in a mixing bowl. Make a well in the center of the dry ingredients. Pour in the yogurt, oil, and soy milk. Stir until well combined, adding more soy milk as needed to make a smooth slightly stiff batter. Gently stir in the beans and scallions. Pour mixture into an oiled 9 inch square baking pan. Bake for 20 minutes, or until the top is golden and a knife insterted into the center comes out clean. let cool slightly and cut into squares- serve warm

*this recipe was adapted from Nava Atlas' vegetarian soups for all seasons*
I also made lemon bars, rasberry bars and chocolate coconut cookies this week (if you want the recipes, just let me know!) - Starting tomorrow I will be teaching again, so I may not be so good at the posting thing in the next couple weeks :-) I hope everyone has a wonderful week and please stay warm! it was -10 when I woke up this morning!
 
 
I'll leave you with some more pictures from this week..... enjoy!
 

Here is the top I made from Twinkle's big knits, Size 19 needles! it worked up super fast!

Ragnar being awesome :-) it's great to have him so close now!

Well that's it for now- Ciao everyone ~

The best yodeler in the world... Need I say more

Franzl Lang - Einen Jodler hör i gern

Check out this video on YouTube:

http://www.youtube.com/watch?v=67rc96joOz8&feature=youtube_gdata

Sent from my iPod