Crazy Dip

This post may not be of any use to those of you who rely on carefully measured quantities of ingredients (just to clarify: I normally fall into this category as well, so this is not a finger-pointing of any kind). The week has been exhausting to say the least - as a passholder to the queer film festival, I am completely serious about seeing as many films as I possibly can (that I am interested in). This leads to a 10 day period where I usually see 2-3 films after work every single night and don't get home before midnight. Despite this hectic schedule, in my ever- frugal nature, I am still attempting to pack a lunch rather than buy something. Of course since I'm not home between the hours of 4:30pm-11:30pm, there has been no cooking. I haven't even squeezed cooking into my before work time, which this week has looked like roll out of bed, shower, blearily make two cups of coffee, gulp them down along with a bowl of yogurt and nectarines, and cycle off to work, where I am operating anywhere between 50-80% full capacity.

So at 11:45 pm on Wednesday night I stared into the depths of my refridgerator trying to come up with some kind of protein item that would make a meal with crackers. This is a difficult task. Especially when you see some about to be dried-out shelling peas, some leftover kale that had been sauteed 4 days before, and kefir cheese. This is how crazy dip came about - when in doubt chuck things in the food processor and whirl and come out with some combo between an artichoke cheese dip and a spinach dip that's even more amazing (and I believe quite a bit healthier!) So if you're feeling crazy (and more than a bit brave), here you go:

Crazy Dip
1-2 cloves garlic
1/2 - 1 c. walnuts
Shelling peas (not the shells) -- maybe 1/4 c. but you could do more!
Sauteed kale (1 cup ? 2 cups? who knows?)
Kefir cheese (in the thickened yogurt state - you could probably also use yogurt, or sour cream, etc.)
Parmesan cheese (no idea but I'm going to guess 1/4 cup, add to taste)
Juice of 1/2 or whole lemon
Thyme
Salt/pepper 

1. Pulse garlic and walnuts until finely ground in food processor.
2. Add in everything else and whirl some more.
3. Taste, adjust.
4. Serve with sourdough bread, crackers, veggies, you name it!

Photo, photo, always there needs to be a photo...

Peach Buttermilk Ice Cream

On our way back from the Okanagan, we did manage to pick up a 10 lb box of peaches. I had been hoping to bring back a more impressive amount like 40-50 lbs of peaches and can them; canned peaches are high up on my list of best foods ever - like gold in a jar. I was unknowingly saved from peach canning hell by this decision,  since I had never heard of the term: cling-free peaches! You know, where the pit doesn't actually stick to the flesh of the fruit? My 10 lbs of peaches were at least twice the effort to blanch, peel, and chop up due to the fact that the pits clung, so I will file this lesson away for future peach canning reference.

In addition to peach cobbler (ode to Southern food here), we made peach buttermilk ice cream! The tartness of the buttermilk makes the flavor quite similar to a light cheesecake, and so so delicious. We restrained ourselves on the quantity of yolks this time, only using 8 instead of 12, and it works, but honestly, if you're using 8 egg yolks, why not go all the way and use 12???  Adapted from smittenkitchn's buttermilk ice cream recipe:

Buttermilk Peach Ice Cream
2 cups coffee cream (could use whipping cream)
1 1/4 cup sugar
12 large egg yolks
2 cups buttermilk
Pinch of salt
1 quart of pureed peaches

1. Bring the cream and 1 c. sugar to a simmer over medium heat.
2. Whisk together the egg yolks and 1/4 c. sugar
3. Take the cream mixture off the heat. Drizzle a small amount into the yolks, whisking constantly. Repeat 2 -3 more times (goal is to warm up the yolks).
4. Pour the yolk mixture into the remaining cream in the sauce pan, whisking constantly.
5. Cook over low heat until the mixture is thick enough to coat the back of a spoon.
6. Strain the mixture, then whisk in buttermilk and salt. Chill in the fridge or freezer until cool.
7. Freeze in ice cream maker. At the very end, pour in about a yogurt container (1 quart) worth of pureed peaches. Process until frozen! (maybe it would be better if you put the peaches in at the very beginning?)

Oatmeal Soda Crackers

I adore Rain Coast crisps. Every time I attend a social function where these crackers are present, I make a beeline for the plate containing them and devotedly, faithfully, do not leave its side until I've had my fill. Thin, delicate, simultaneously crunchy and chewy, full of nuts, dried fruit and herbs, there really is no comparable cracker on the market. But the price always gives me sticker shock when I see it and I can't convince myself to shell out the money for it....

On a whim, I picked up a recent edition of the BC Liquor Stores Taste Magazine and saw a recipe for oatmeal soda crackers that looked fairly similar to Rain Coast crisps so I decided to try it out on the off-chance that they might be a homemade and cheaper replacement for my luxury crackers.

Not only was making them fairly easy, but they froze incredibly well. In fact, when defrosted, I couldn't even tell that they had been frozen!  Everyone who tried the crackers loved them!

Oatmeal Soda Crackers
1/4 c. unsalted butter
3 1/2 c. flour
1/2 c. rolled oats (not instant)
2 Tbs fresh rosemary, chopped  [I used dried]
1 Tbs brown sugar
1 Tbsp baking powder
1 tsp baking soda
2 tsp salt
1 tsp freshly ground pepper
1 c. walnuts, chopped
1 3/4 c. buttermilk
1 egg white, whisked

1. Preheat oven to 375 degrees F.
2. Melt butter in a small saucepan (or microwave).
3. Combine all dry ingredients and walnuts in a large bowl, stirring to blend.
4. Beat melted butter into buttermilk, then pour wet ingredients into dry dry ingredients. Stir until moistened.
5. Knead dough gently on a floured surface until it just comes together.
6. Divide dough into four logs about 7 x 2 inches and place on parchment lined baking sheet, leaving about 2" between each log. 
7. Brush with egg white and bake for about 40 minutes until golden-brown.
8. Let cool. Once the loaves are cooled, make thin slices (1/8-1/4 " thick) using a serrated knife (my cheese knife was actually the best tool for this job) and place in a single layer back on the parchment lined baking sheet.
9. Bake crackers at 350 degrees F about 15-18 minutes until golden and crisp.
10. Store in an air-tight container once cooled, or freeze until you're ready to eat them.

The Frugal/Lazy Gourmet

So remember a long time ago when I raved about my perfect crock pot black beans and how delicious they were? The beans that were so delicious that I couldn't bear to the throw the stock away so I froze it hoping there would be a eureka moment where I divined the perfect use for the stock??  I had almost given up hope and resigned myself to waiting for a tamale making day where I could use the stock for liquid in the masa dough when all of the sudden it struck me: black bean broth soup!! Who needs the beans when you have all the flavor in the stock? I am a genius, which is verified by the fact that my black bean broth soup was incredibly amazing tasting and frugal!

The garden is finally starting to yield returns for all the hard work wife put into it: to our pot from the soil was a giant zucchini that was chopped up, carrots, and kale. We also threw in the soup fresh corn, jalapenos, garlic, frozen tomatoes, and some leftover rice. Amazing. It would only be more amazing with a crudely chopped avocado guacamole to go on top.

Black Bean Broth Soup 
1 quart black bean broth (see post)
1 large zucchini, chopped
2 medium- large carrots, chopped
4 cloves garlic minced
1 large jalapeno, deseeded, minced
1-2 fresh ears of corn, kernels shaved off (or use frozen corn)
1/2 of a 28 oz can of diced or chopped tomatoes (can use the juice too)
2 c. leftover rice
1-2 Tbs cumin as desired
kale as desired

1. Saute the garlic until golden brown, add in the jalapeno and carrots.
2. Add in the zucchini a bit later and brown.
3. Pour in the broth, along with corn, tomatoes, and cumin. Bring to a boil and let simmer until the zucchini and carrots are almost cooked.
4. Add in rice and kale -- let simmer until rice is warmed and kale is wilted.
5. Serve in bowls with grated cheddar cheese, tortilla strips, a bit of sour cream, lime juice etc...

Photo to come

Granola Bars

This recipe produces a crunchy, cinnamon-chocolatey experience for those of you tired of those chewy homemade versions of granola bars. Thanks to the NYTimes health section, Martha Shulman, for providing such a tasty snack for hiking trips!

The ground squirrel that wanted my granola bar

The view from the Sulphur Skyline trail peak

Chocolate Granola Bars 
3 Tbs. unsalted butter
2 c. rolled oats
1/2 c. flaxseed meal
1/2 tsp cinnamon
1/4 tsp salt
1/3 c. honey
2 Tbs brown sugar
1 tsp vanilla
1/2 c. chopped bittersweet chocolate or chocolate chips

1. Butter a 9x9 baking dish. Heat oven to 300 degrees F.
2. Melt the butter in a skillet, add the oats and stir until the oats are lightly toasted, ~ 6-7min.
3. Combine the flaxseed, cinnamon, salt, and oats in a bowl.
4. Bring the honey, vanilla, and brown sugar to a boil. Boil for 5 minutes.
5. Pour over the dry mixture and stir well.
6. Let cool for 5 minutes, then stir in chocolate.
7. Press into pan and bake for 20 min. Let cool and slice into squares.