Berry Breakfast Bowl

The first time I stayed with my friend Sara in Santa Monica, we went to breakfast at Novel Café and I had the best breakfast ever-- an Acai Bowl.  It's a so-thick-you-eat-it-with-a-spoon smoothie concoction topped with granola, bananas, strawberries and chocolate chips that makes me close my eyes and savor every bite.  It's nothing short of amazing and since my visit in 2010, it's one of the things that I look forward to (ok, I dream about the stuff) when I visit my friends in Santa Monica.

I have often thought about making an Acai Bowl at home, but always decide not to because acai comes prepuréed and frozen in individual plastic packs. (bummer) BUT... this morning I decided that I was just going to make a super thick smoothie with the berries I have in my freezer* and eat it like my beloved Acai Bowl...

Eyes closed, smile... Best. Breakfast. Ever.  No joke, it was so yummy that I could eat it every single day of my life.  (this is not an exaggeration)

Berry Breakfast Bowl

1 banana
2 TBSP- 1/4 c almonds
handful (about 1/4 c) frozen strawberries*
handful (about 1/4 c) frozen blueberries*
handful (about 1/4 c) frozen blackberries*
1/4 - 1/2 cup apple juice (use less and add as needed to blend)
Ice cubes (optional, add to thicken)

Put all ingredients into a high speed blender (such as Vitamix).  Blend until completely combined.  Pour (err.. scrape) into a wide bowl or deep plate.  I ate mine topped with granola, sliced banana, hemp seeds, chia seeds and chocolate chips.  One serving.

*Plastic-free frozen berries? Yes.  I picked the blackberries last summer, bought the blueberries from the farmers market last summer.  I froze both the blackberries and blueberries on sheet pans and store in glass jars in my freezer.  And Tidal Creek Coop now carries bulk frozen strawberries, raspberries and blueberries

Black Bean Veggie Burgers

Let me get this out there.  I love burgers.  When I was a kid, I would look forward to going to my grandparents because they made the best barbecued burgers.  Then as an adult, I would make hamburgers like they were going out of style.  Then in 2009, when I decided to stop eating meat... the first thing I thought was, "well, at least I don't have to give up burgers!  I'll eat veggie burgers!"  Of course, I started off on my veggie burger adventure with the store-bought frozen versions... until I learned how to make homemade versions that had so much more flavor that to buy the premade frozen versions just seemed so pointless... blah.

Now over the years, I've tried plenty of homemade veggie burgers... and I have never been disappointed.  BUT... there is one that I make all the time and one that I would happily make to my most carnivorous of friends and family.  Behold:

When I posted the above picture of  my lunch (which happened to be leftovers... shhhh) on Instagram & Facebook... comments blew up with:

"Yummmmmm!!  Recipe please!"                "You amaze me...."

"You're crazy!!!! Looks amazing!!!!"                    "It looks like a sloppy fat beef burger..."

"Post recipe, please!"               "teach me your awesomeness"

Well, I knew that I was going to have to share my favorite homemade burger recipe! :)  So friends here you go... awesomeness is yours!

Homemade Black Bean Burgers

2 (15oz) cans black beans (rinsed and drained) 

OR 1 cup dried black beans* (soaked and cooked)

2 large organic pastured eggs 

1 TBSP olive oil* + for frying

1 tsp cumin*

1/2 tsp salt*

1/8 tsp cayenne pepper*

1 red bell pepper, chopped fine

1 shallot (or equivalent amount onion), minced

1 clove garlic, minced

1/4 cup minced fresh cilantro

1/2 cup dried breadcrumbs**

1. Place beans in food processor and pulse until beans are mostly smashed with half beans still remaining.  (Don't over-process or the burgers will be mush.)
2. In a large bowl, whisk eggs together with 1 TBSP olive oil, cumin, salt, cayenne pepper.  Stir in beans and remaining ingredients until just combined.
3. Make 6 patties from the mixture.  I like to form 6 semi-smooshed balls. (I flatten when in pan) If the mixture seems too wet and your patties aren't holding together, just add a little extra breadcrumbs (or vital wheat gluten).  Remember you can always add, but you can't take out!
4. Heat oil in a skillet over medium heat until shimmering.  Add burgers (don't overcrowd!) and cook until well browned on both sides (about 4 min each side).
5. Serve. 

My favorite way to eat devour mine is on a homemade burger bun with caramelized onions, bbq sauce, jalapeños, and avocado. (...and sometimes cheese)   YUM.

* ingredients bought in bulk with my own containers

** Homemade bread crumbs:  Every time I have bits of leftover bread, I run it through my food processor to create breadcrumbs.  I store my homemade breadcrumbs in a glass jar in my freezer.

Also, just in case you missed the link: 
Plastic-Free Recipe: Burger Buns

Homemade Ranch Dressing

Ranch dressing.  It's one of those crazy versatile salad dressings... it's pretty much good on everything.  French fries, wraps, sandwiches, crudités... you name it.  As good as it is... store bought versions are lackluster, often chemical tasting and filled with funky ingredients that no one should be eating.  Over the past couple of years, I've been making the majority of my salad dressings and have learned that they are one of the easiest and fastest things to whip up!  So quick and easy!!  AND as usual, homemade tastes SO much better than any version we could ever buy in a store!

After sharing the above photo of my homemade ranch dressing on Instagram with the tagline "Hidden Valley ain't got nothin' on my #homemade ranch"... my friends immediately starting asking for the recipe to my homemade organic ranch dressing! :) So friends... this one's for you!!

Homemade Ranch Dressing*

1/2 cup mayonnaise 

1/4- 1/2 cup milk, whatever you have on hand-- whole, buttermilk, almond, soy

1/2 cup sour cream (or plain yogurt)

1 small shallot minced (if you don't have shallot, substitute 1 TBSP red onion)

1 garlic clove, minced

2 TBSP finely chopped fresh herbs, my preference is cilantro (others: parsley, tarragon, dill, or chives)

1 tsp fresh lemon juice (if you don't have lemon juice, substitute white vinegar)

1/2 tsp sea salt

1/4 tsp fresh cracked pepper

Put all ingredients into medium size jar and shake until smooth and combined.  Store refrigerated for up to 4 days.

Don't like to chop?  You can alternatively throw all the ingredients into a blender and blend until smooth. If you don't want your ranch to have a green tint, add the fresh herbs after processing.

*All ingredients are organic

Homemade Plastic-Free Chocolate Peanut Butter Larabars

Before starting the 20 minute beach clean ups, I regularly posted about the little things I do to help minimize my (negative) impact on the environment.  I'm still always doing my best and working to make my life more environmentally friendly while not on the beach... so I think it's time I start getting back to sharing more of what I'm doing off the beach!

For the past several years, I have been in the process of reducing the amount of plastic we use.  It's something I started because I wanted to reduce the amount of trash we sent to the landfill, but as I progressed through the beach clean ups it became apparent that I wanted to limit my use of plastic because it's polluting our environment on so many levels.  Because of plastic packaging, there are many things we haven't eaten in years and many things that we've never even had... like LARABARS.  In an attempt to give my kids some variety in their snacks, I became intrigued with LARABARS... well... ok, not LARABARS... more so the energy balls that I was seeing a lot of raw foodies make.  I looked at many different recipes and quickly learned that I could totally make them... AND do it plastic-free!!

Of course, since I was looking for something for my kids... it took me a bit to find the perfect fit for them.  It shouldn't have come as a surprise to me that the recipe they ended up loving contained chocolate!  The ingredients are simple: Nuts, chocolate chips, dates and peanut butter.  That's it.  Four ingredients that I get bulk to create a mouthwatering (kind of) healthy snack.  Tasting a bit like a candy bar these are snacks that my kids are always excited about and I'm happy to make them for them! 

Chocolate Peanut Butter Balls 

(aka Peanut Butter Chocolate Chip LARABAR)

1/2 cup raw almonds
1/2 cup organic chocolate chips
1 cup dates (pitted)
1 heaping TBSP peanut butter

(Optional: 1 tsp cocoa powder)

In a food processor, pulse almonds and chocolate chips until finely chopped.  Add the dates and pulse until the machine stops hopping (the dates will be a small uniform size).  Add the peanut butter and process until combined.  Once the mixture looks done, put a bit in your hand and squeeze to see how it holds together.  It should feel moist and hold together nicely.  If the mixture feels dry and isn't holding shape... add a bit more peanut butter and/or a date or two.

Roll into balls OR to make bars press into a parchment lined pan.  Refrigerate until firm.

Store refrigerated in a covered container and snack at will :)

Local & Plastic-Free: Strawberry Granita

I have a deep deep love for strawberries... well, not just any strawberries.  Local in-season strawberries.  Ever since we moved to Wilmington and I ate berries picked straight from the plant... I couldn't go back to buying strawberries out of season.  Seriously.  Every time I tried to buy berries that had been shipped in from Florida or California (no offense!)... I'd always be disappointed in flavor and texture.  Then when I started to really focus on reducing our plastic waste, buying out of season strawberries was an easy thing to say adios! to.   So all fall and all winter... I blend frozen strawberries (that I picked) in smoothies to give me my strawberry fix... and I wait and wait and long for fresh picked strawberries.

...and then I go overboard!

On Tuesday, my kids and I went to Lewis Farms and picked around 30 pounds of strawberries!  What can I say? Once you start it's really hard to stop!!!  SO... biggest question I've gotten from people I've told that fun fact to is:  What the heck are you going to do with all of those berries?!?

Ummm... eat them of course ;) 


Besides eating them in their most beautiful state... I'll also be making fruit leather, tarts, jam, shortcakes, and more including some recipes I've been wanting to try in Blissful Bites.  Today, I tried my hand at making strawberry granita!  Plain and simple... it was amazing!  It was so good that my kids came back for seconds, thirds and fourths!  To them it was like a sno-cone (a healthy one without artificial anything!) and they couldn't stop eating it!  (That my friends is a victory!)

Strawberry Granita

from Perfect Scoop by David Lebovitz

2 pounds strawberries
6 TBSP organic raw sugar
1 cup water
juice of 1 small lemon (optional)

Slice strawberries into a large bowl.  Add sugar to strawberries and let sit at room temperature for 1 hour.

In a blender, add strawberries including liquid, water, and lemon juice.  Process until smooth.

Pour the mixture into a shallow pan (13x9 glass dish or 2 qt casserole dish).  Place in the freezer.  After about 30 minutes, check the mixture to see if it's begun to freeze.  When the mixture begins to get icy around the edges, take a fork and stir the edges to the center every 20-30 minutes.  This process of scraping and stirring will take about 2 hours (depending, of course, what size dish you use and the depth of the liquid this could be less or more time).  Once the mixture is "frozen" scrape evenly with a fork into flakey crystals. Serve immediately or store in the freezer for up to one day.

NOTE: If you don't want to do the "work" of making granita, you can easily make this mixture into popsicles!  Instead of pouring the strawberry mixture into a dish, just pour into popsicle molds! :)  Mmmmm....


Warning: Watch out because if posting about strawberries is anything like picking them... there may be many more strawberry posts on the way... but hey! they're prettier than cigarette butts right?!? ;) 

Southwest Quinoa & Potato Croquettes

Lunch.  It's never really been my thing.  Of course, I love eating... but when it comes to making something for lunch... I'm always left stumped.  I don't want to spend a lot of time in the kitchen, but I certainly don't want to eat a sandwich (boring).

So being the ultimate procrastinator that I am... I flung myself into the unknown when on Tuesday, I barely had anything in my house to eat for lunch.  <--- this always seems to happen to me!  Thankfully, I always keep a pantry stocked with jars of bulk foods (think grains, pastas, and beans) that come in so handy for last minute meals!   I opened up my cabinets and saw the jar of quinoa (that's Keen-wa) and decided that's where I'd start.  Grabbed a cookbook that my friend gave me a couple of years ago and found a recipe that would work with the staples that I had in my house.  AND... once again... being forced to get creative was super exciting and oh my so freaking delicious!!!

Now... this post wasn't a planned post.  I have this addiction to Instagram and taking pictures of my food.  Turns out this looks just as yummy as it tasted!  So... to all my friends-- (especially) Antonia, Susan, Ryan and Tracy-- that drooled over my Instagram photo of my lunch on Tuesday... this one's for you!!

Southwest Quinoa & Potato Croquettes

(adapted from Vegetarian Cooking for Everyone)

* Bought in bulk with my own containers.

1 cup quinoa*
1 large russet potato, peeled and chopped
2 cups water or veg stock


1 small onion, diced
2 TBSP veg oil*
2 tsp paprika*
1 tsp ground coriander*
1 tsp ground cumin*
1/2 tsp dried oregano*
2 garlic cloves, minced
1/4 cup chopped cilantro or parsley
1 cup finely chopped lacinato kale (optional)
1/3 cup cheese** or mashed tofu
Sea salt, to taste
1 egg
1 cup bread crumbs

Rinse quinoa thoroughly.  In a medium pan, bring water to a boil; add quinoa and potato.  Lower heat, cover pan and simmer until all the liquid is absorbed for 12-15 minutes.  When finished smash the potatoes with the back of a fork.

While the quinoa is cooking, heat the oil in a small skillet and sauté the onion for about 2 minutes.  Then add the spices and oregano.  Once the onion has softened, add the garlic and cook for about a minute more.  Add this mixture to the quinoa-potato mixture along with parsley, kale and cheese. Check for seasonings and add salt if needed.  Add egg and mix well.  IMPORTANT:  If the mixture is too hot, wait to add the egg... otherwise you will have scrambled eggs in your croquettes!!

Divide the mixture into the portion size that you prefer.  I made 5 fairly large croquettes.  Shape each portion into an oval and press gently into the bread crumbs.  But, hey... if it's easier for you to shape these into a burger-like patty... go for it!  


To cook the croquettes, generously oil a large skillet (or grill pan) set over medium to medium-high heat.  When the oil is shimmery, add the croquettes and cook on both sides until they are nicely browned.  If you feel they are getting too dark too fast, just adjust heat as necessary so they don't burn. :)

Serve with salsa... or whatever yumminess you have on hand.

TIP:  You can use leftover quinoa to make this, just steam the potato until tender.

Variations:  A sweet potato in place of the russet potato would be AWESOME!  Also, if you like it spicy the addition of some minced jalapeño would be nice.  AND, I wouldn't let it end there.  If you're good with spices, this could easily be turned into many different variations just by changing the spices up!!

OK... it's lunchtime and I have no idea what I'm going to eat today... off to get creative! ;)

P.S. If you don't know anything about quinoa, it's considered a SUPER FOOD!!  Check it out on Mother Nature Network. 


**Cheese-- I buy a whole wheel of cheese.  I then shred it or cube it and store it in glass jars in my freezer.

Homemade Potato Chips

For all of 2011, I told myself... I'm going to make potato chips.  I can do it.  I mean, how hard can it really be??  But I time after time, I talked myself into not making them.  It wasn't until November when we had dinner with Beth, Michael and Manuel that I finally decided that I was really going to do it.  What happened during dinner??  I was inspired.  Manuel was telling me about how his sister was craving jalepeño potato chips.  Hey... I crave those too!!  Instead of buying her a bag chips, he went to the store and bought everything to MAKE the chips for her!  Color me impressed... I vowed from that moment, that before the year was over that I was going to MAKE potato chips.  Aaaannnnndddd..... I procrastinated until December 29!!

YES.... they were so incredibly yummy that we ate the whole batch in one sitting.  My kids were crazy impressed to see that chips can be MADE!  If anything, I feel like that was the best reward of making potato chips.  I really love when my kids see where food comes from and how it's made.

And how potato chips are made is one of the easiest things I've ever done!  (Yes, I say that a lot, but it's true!!)  This is all it takes:

Homemade Potato Chips

2 lbs russet potatoes

Peanut or canola oil (I used both.)

Sea salt

Slice the potatoes very thin with a vegetable slicer or mandolin. Soak the potato slices in cold water. Drain, then soak again.  (This step will help eliminate some of the starch which means crispy chips!)

Place 2-3 inches of oil in large pot (one with high sides is best) to 375 degrees on a candy thermometer.  Drain the potatoes and pat them dry.  (Remember water makes oil "pop"... so dry them well!)  Place a handful of potatoes into the hot oil and fry until they are golden brown.  This takes a few minutes, so be sure to gently toss them around to ensure they cook evenly.  Remove the chips with a slotted spoon and drain. Season with sea salt or whatever other seasonings you like :)  Repeat frying with remaining potatoes.

Ok... now as awesome as the homemade potato chips were, I do have a couple of issues that I feel are important to share.  One thing that I wasn't crazy about was having a hot pot of oil on my stovetop.  In fact, that was my main reason that I kept procrastinating on making the chips.  Of course, it wasn't as bad as I had made up that it would be... BUT.... having kids that like to be actively involved in whatever I'm making in the kitchen made me a bit nervous.  In order to have them be involved in the chip making, I kept them at a distance from the oil and had them pat the potatoes dry to prepare them to be fried!  The other thing is that when I was done frying the potatoes, I was left with a pan of used oil.  I was so perplexed as to what I should do with it that I let it sit on my stovetop for a day!  Not completely sure what to do with used oil, I dumped it on my compost pile.  (Yes, I know... it was probably the wrong move.)  Any ideas?? What would you do??


That being said, I think that everyone should make homemade potato chips.  The end result is so much more rewarding than tearing a bag open.  And even though I'm not crazy about all the oil,  I would totally make potato chips again.  It's definitely something special...  potato chips are a rare treat in our house (I bought 7 bags in 2011!).  I'm hoping that making potato chips will trump buying them.  BUT...  I'd like to try making them differently.  I think my first stop will be here.

Vegetarian Fried-Rice

For as long as I can remember, I've loved to cook.  There's something so amazingly rewarding about creating a masterpiece in the kitchen that keeps me hooked.  However, as much as I love to cook, there is always a point where I become completely bored/burned out with everything.

One afternoon while at the library, I was stressing about what to make for dinner.  I was mentally running through what I had at home in my pantry and what veggies I had from my CSA... when all of the sudden inspiration hit me-- Fried Rice!!!  I had never made fried rice before, but I knew that I could totally make a meal out of it AND it could be 100% plastic-free!!!!  With renewed confidence and purpose, I headed back to the "Cooking" section of my library and grabbed "Simple Chinese Cooking" by Kylie Kwong then headed to Tidal Creek Co-Op :)

Yeah, I was excited to cook dinner.  And once I was finished I was even more excited to eat dinner!! Homemade fried rice is AH-MAZING because a.) I know what's in it, b.) it was fast and easy and c.) plastic-free!!! Ahh... the quintessential Chinese take-out food made with love :)

Vegetarian Fried Rice

4 main dish servings

4 cups steamed rice (1 1/3 cups uncooked jasmine rice* bring to boil with 2 2/3 c water.  Let simmer for 10 minutes then turn off heat and let steam for an additional 10 minutes.)

1/3 c vegetable oil*
4 free-roaming eggs (mine come from my backyard hens), lightly beaten
1 small carrot*, diced
1 small onion*, diced
1 TBSP freshly minced ginger
3 1/2 oz fresh shiitake mushrooms*, sliced
1 tsp sea salt
2 TBSP finely chopped cilantro or parsley (optional, but nice)
1 TBSP tamari* (or soy sauce)
2/3 c spring onions

* = Bought in bulk using my own jars or bags.

Other veggies to add: Finely shredded Chinese cabbage, fresh bean sprouts, red pepper or whatever you have on hand that sounds good :)

On med-high, heat half of the oil in a large skillet or wok until shimmering.  Pour beaten eggs into pan and leave to cook for about 10 seconds then fold the mixture over onto itself with a spatula and lightly scramble until almost cooked through.  Remove eggs from pan and set aside.

Heat remaining oil and stir-fry veggies and 1tsp salt.  Add rice, tamari (or soy sauce), cilantro, and eggs and stir-fry for a few minutes.  Use a spatula to break up the egg into smaller pieces while cooking.  When finished, toss in spring onions until well combined.  Season to taste with salt.

Serve with extra tamari and some steamed green veggies (broccoli, green beans, snap peas, kale... whatever you have on hand.)

(Plastic-Free) Sweet Corn Tomalito

In the winter of 2006, pregnant with my third child, we left Wilmington to live by family in St. Louis.  The move didn't really work for us and was (obviously) short lived... we lasted a whopping 13 months before we could finally make our way back to our beautiful coastal community.  While I was super happy to be "home"....not long after moving back to Wilmington, I realized that I missed a few things about St. Louis.  Yes, the thing I missed most was family... but I also missed some random yummy foods.

During our short stay back in the Midwest, we grew very fond of Chevy's.  Ok, really... Chevy's wasn't amazing or anything... BUT... they had a super yummy corn pudding-like side dish.  Every time I would have Mexican, I would think about that corn pudding.  Sooo... I did what anyone these days does.  I googled... and voilà magic ;)

I've been making this yumminess for the past four years... but not until a year ago did I start making it plastic-free!!  Ummm... maybe you remember that I said I was going to share the recipe back on day 1 of Plastic-Free Food week last September?!?  Sorry for being a slacker!!

Sweet Corn Tomalito

Recipe from St. Louis Post Dispatch (circa 1997)

1/2 c organic butter at room temperature
1/2 c Masa (for tamales)
1/2 c + 2TBSP sugar

4 c fresh corn removed from cobs (4-6 ears of corn depending on size), divided
3/4 c water
3/4 c cornmeal
1 1/2 tsp salt
1/4 c milk (I use homemade almond milk to make this plastic-free, but really any kind of milk will work.)

Oven directions: Place roasting pan in the oven.  Fill it with water to a depth of about 1".  Preheat oven to 350˚F.

Using an electric mixer, beat butter, masa and sugar together until light and fluffy.  Spread in a glass dish with 2" sides. (Use a 2 qt round with a lid or an 8" square with aluminum foil.)

Blend 2 cups of the corn and water in a blender until smooth.  Transfer to a bowl (I use the same bowl that I mixed the butter mixture in) and add remaining 2 cups of corn, cornmeal, salt & milk.  Mix well, then spread on top of the butter mixture.

Cover with lid (or tightly with aluminum foil).  Place the dish into the water-bath.  After 15 minutes, stir... then stir again after 45 minutes.  Continue to cook for an additional 15 minutes or until a knife inserted in the center of the tomalito comes out clean.  Keep tightly covered until ready to serve.

To serve, use an ice cream scooop :)

Approximately 16 (ice cream scoop sized) servings.

TIP: If you don't have a roasting pan (or large enough pan to make a water bath)... you can steam this on the stove-top using the double-boiler method :)

Homemade (Plastic-Free) Tortillas

Two weeks prior to going camping in the NC Outer Banks, I had my friend and her two kids over for dinner.  As we were eating, my friend said, "Can we do Mexican night when we go camping??"  Ummm... YES!!  I thought it was an absolutely brilliant idea!  I immediately became super excited about having Mexican night while camping because:

1. I could live on Mexican food. 
2. I knew that the meal could be plastic-free!  
3. My kids dig quesadillas.
4. I had no doubts it would be quick and easy...
5. ...and GUACAMOLE!!! mmmmm :D

So... over the weekend, my family and I went camping with our friends in Ocracoke and had our Mexican camping dinner!  Check it out!!  So YUMMY!!

Quesadillas made with homemade tortillas and plastic-free cheese**

Black bean corn salad (yup, some of us put it IN the quesadillas!)

Homemade guacamole (made before the trip and stored in a glass jar... and it stayed bright green!)

Local watermelon and cantaloupe

We will definitely be doing Mexican night every time we go camping... No joke... this was the best meal that I've had camping.  In fact, I loved it so much that I would make it when we weren't camping and even serve it to company!!

Ok...so I've been waiting procrastinating sharing my homemade tortilla recipe.  ...and I think that today is the day that it needs to be shared!  As I'm striving to reduce the amount of plastics we use...homemade tortillas have become essential.  When I don't have any bread, don't have time to make bread... etc etc etc... tortillas are quick and SUPER easy to make (why didn't I do this years ago?!?) and are so versatile that they can be used for so many different things.  Sure we make quesadillas with them... BUT...we also make pizzas, wraps-- egg salad, hummus, pb&j--, tacos... you name it.  Did I mention that they're SO much better tasting than store bought??  oh, right... everything is.  

Homemade Flour Tortillas

From: The Bread Bible

4 c unbleached flour* 

1 1/2 tsp baking powder*

1 1/2 tsp salt*

1/2 c organic butter, cut into 1" chunks

1 to 1 1/2 c warm water

To make vegan or low-fat tortillas:  In lieu of using butter, take 1/2 c of the flour and blend it with 1/2 cup of vegetable or olive oil and freeze for 2 hours.  Then use in place of the butter. 

1. Mix the flour, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.  (If you don't have a stand mixer, use a large bowl with a fork or pastry blender.)  On low speed, add the butter. When the butter is incorporated and the flour mixture looks crumbly, add the water in a slow stream with the mixer running, just until the dough sticks together and clears the side of the bowl.  NOTE: Don't add too much water... not only will the dough be sticky and difficult to work with... too much water makes for tough tortillas!  Knead briefly-- no more than 10 times-- until a smooth ball forms.  Shape into a cylinder and cover with a dish towel.  Let the dough rest for about 30 minutes or up to 2 hours.

2. After the dough has rested-- for 8"-9" tortillas-- divide the dough into 15 equal portions.  Shape each portion into a ball, cover with the dish towel and let rest for 20-30 minutes.

3. To roll out the tortillas, place the ball on your thumb and make an indention creating a "mushroom" shape.  The air pocket inside helps the dough roll out into a (near) perfect circle :)  Flatten the ball then roll it out into a thin circle just like you would for a pie crust.  Start from the center, making quarter turns often and never pressing the edges.

Tip: I roll my tortillas out right next to my stove, so that I can flip them off the pan and on the pan quickly when I'm cooking them :)

4. To cook the tortillas, heat an ungreased cast-iron skillet or griddle over medium-high heat.  Place as many tortillas in the pan that will fit without overlapping.  Cook until bubbles start to form then flip to the other side.  Also, as bubbles form just take a spatula and press them down.  When the tortillas are done, the dough will look dry and have brown spots.

Remove the finished tortillas to a cooling rack (ummm... I always throw mine on top of my toaster!) and let cool.  Don't worry about the tortillas overlapping each other... not a big deal.  You can use the tortillas right away or let them cool.  Once the tortillas are cool you can store them in an airtight container in the fridge for at least a week.

Storage Tip: A 9x13 pyrex dish with a lid or round glass baking dish both work really well for storage :)

Mmmm... all this talk of food and I'm all out of tortillas... see ya later! ;)

**Last month, I bought an entire wheel of cheese from Tidal Creek.  It came in a wooden box with no plastic.  I shred and chop it into cubes then freeze it until we're ready to use it  :)


*Using my own containers, I buy these items in bulk at Tidal Creek.

Lemony Pasta & Broccoli

As a mother of three young children, sometimes putting dinner on the table without someone going "ugh... this is what we're eating?" can be a difficult task.  Different kids = different opinions... and I'm cool with that ;)  There are some things that I know will always make my kids happy... one of those things is pasta. (surprise surprise)  Since I'm making a good majority of things from scratch, I always have a glass jar full bulk pasta (from Tidal Creek) on hand for nights when I just don't have the time or have no clue what to make for dinner. (Fyi... that happens once a week!)  

Awhile ago, I had practically nothing in my house.  I had no idea what I was going to make for dinner and I had about an hour before I had to get my kids to gymnastics and karate.  So... I did what I always do.  I took a quick inventory of the things that I had (pasta!) and I figured out a way to make it work.  That "I'm rushed and I don't know what the heck I'm going make for dinner night" turned into one awesome dinner.  My kids kept asking for more and now this is their most requested meal. :D  (Shout out to my friend Tracy who text me for this recipe tonight!)

Lemony Pasta With Broccoli

adapted from Barefoot Contessa Family Style

1 lb pasta*

2-4 heads of broccoli, cut into florets

1/4 cup organic unsalted butter

1/4 cup olive oil*

2 large cloves of garlic, minced 

Zest of 2 lemons

1/2 tsp freshly ground black pepper*

4 tsp kosher salt

Juice of 1 lemon 

1/2 - 1 cup Nutritional Yeast*

Cook pasta until almost finished, then add broccoli to the boiling water.  When the broccoli is bright green, drain the pasta and broccoli.  Don't drain too well.... leave some water on the pasta :)

While the pasta cooks, heat the butter and oil in a small sauté pan over medium-low heat.  Add garlic and lemon zest.  Cook until garlic is fragrant, about 1-2 minutes.  Off heat, add salt, pepper, and lemon juice.  Pour this over the (drained) pasta and broccoli.  Toss well.

Add nutritional yeast.  Stir well.  The pasta should get a bit creamy looking (almost like adding parmesan... in fact, you could use parmesan.).  Taste.  Add more nutritional yeast if you like.  Season to taste with salt and pepper.  If you want more lemon (which my kids usually do... add the juice of the 2nd lemon) 

Oh right... so you may be looking at the photo... thinking... "ummm... where are the peas in the recipe??"  Here's the thing.  You know that mantra "make it work"... well, along with the broccoli I had peas in my CSA box.  I figured why not? :)  That's kind of how I view cooking... tweak the recipe for what you have.  Seriously.  Don't go buying shell noodles to match mine.  Have another green on hand, use it.  Add some chickpeas. Really love garlic, add more.  Do whatever sounds good to you.  That's what cooking is about... and it makes it so much more enjoyable being released from the constraints of a recipe. :)

* Bought in bulk with my own containers at Tidal Creek Co-op

Plastic-Free Strawberry & Apple Fruit Leather

Yesterday, as I danced around my kitchen... I once again realized one of the many rewards of striving to reduce our families plastic footprint.  The reward, of course, is the victory of figuring out how to make something that has been so commercialized that we think that we need special equipment to make it OR the only way to get it is to buy it.

But, what I learned yesterday as I turned apples and strawberries into fruit leather is that I don't need fancy equipment and my kids don't have to go without BECAUSE it's one of the easiest (and best tasting) things I've ever made.  Seriously, no joke.

Excited with my creation... I carried the fruit leather to my daughter's dance last night.  Of course, I shared.  The reaction was, "You should sell these."  But... why sell something when you can share a recipe and people can make their own??  Everyone deserves to dance around their kitchen in sweet victory!!!

Strawberry & Apple Fruit Leather

adapted from "The River Cottage Preserves Handbook"

2-3 cooking apples, peeled and diced  (I used Fuji, if you would like other suggestions... just ask me!)

1 lb 2oz strawberries (I used fresh picked local strawberries)

juice of one lemon

7 TBSP honey

Line 2 sheet/cookie pans with parchment paper or Silpat.

Add apples, strawberries and lemon juice to skillet (or pot).  Cook on med-low until fruit is soft, about 15-20 min.  When fruit is soft, run it through a food mill or sieve.  Add the honey.

Divide mixture evenly on the two sheet pans.  Spread out to an even thinness.  Bake at 180˚F for 7 hours or until dry. 

Cut to how you like... eat in strips... roll them up... however you eat them... trust me... you'll be dancing ;) 

Store in an airtight container for up to 6 months.  (<---HA!  We ate ours in a day!!!)

Notes:  

*Any berry would work to replace the strawberries.  Make this with seasonal berries :)

*180˚F is the lowest temperature setting for my oven.  If you have a lower setting, you could dehydrate these at 140˚F for 12-18 hours

*Always one to experiment whether or not lining the pans is actually needed... I lightly oiled a pan and tried it out.  Sure it works fine... but it takes (a lot) more effort to get the fruit leather off of the pan.  Save yourself the time and line the pans!! ;)  

*I was asked if a food processor could be used in place of a food mill.  My thought is "why not?"... as long as the mixture is thoroughly puréed, it should work fine.  If you try it with a food processor... let me know :)

Plastic-Free Ritz Crackers

Back when my kids went to school (we're homeschooling this year), my son always wanted me to buy him Lunchables (ummm... no way.... besides being nutritional crap... they're way over packaged).  To give him what he wanted without giving into crap food.... I invested in a LapTop lunch** and would buy all the "ingredients" for my son to make his own "Lunchable"...including "Ritz-type" crackers.... my kids just LOVE those buttery crackers.  Now that I'm really striving to avoid plastics whenever I can... I haven't bought them in a LONG time.

**If I wanted to purchase this today, I wouldn't... unfortunately, LapTop lunches are made from plastic :(   I would, instead, purchase the stainless steel PlanetBox.

Soooo... you can imagine my excitement (and my kids excitement) when on Thursday, one of my favorite blogs to drool over-- The Cupcake Project-- posted a recipe for Homemade Ritz Crackers!!!!!!  Obviously, we made them...

Plastic-Free Ritz Crackers  

from Cupcake Project

2 c all-purpose flour
3 tsp baking powder
1 TBSP sugar
1/2 tsp salt
6 TBSP cold unsalted butter, cut in pats
2 TBSP vegetable oil (I buy my veg. oil in bulk)
2/3 c water


Topping:
1/2 tsp salt
3 TBSP unsalted butter, melted

1. Preheat oven to 400 F.
2. Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor and pulse to combine.
3. Add cold butter, pulse to combine.
4. Add vegetable oil.  Pulse to combine.
5. Add water a bit at a time.  Pulse, until the dough begins to form a ball.
6. Roll dough out as thin as you can.  The thinner they are the more crisp and cracker like they are.
7. Use cookie cutters (or a ruler and knife) to cut the dough out.  Make whatever shape you like.

 >> After rolling and cutting the crackers, I was left with a good amount of dough... I rerolled it all to see if the crackers would be as good as the first rolled batch... and they ARE!!! :)  So reroll the dough scraps!!!<<

8.  Poke holes in the dough.  We used a fork.  

9.  Bake the crackers for 10 minutes or until golden in color. <-- I baked mine a bit longer to get them more golden and crisper.  (The Cupcake Project recommends using parchment or Silpat lined baking sheets... and I did a batch with and without... I like the coloring that the crackers get when baked on an unlined baking sheet. Don't worry about greasing the baking sheet, the crackers don't stick ;) )

10.  As soon as the crackers are done baking brush them with the butter and salt.  NOTE:  I wasn't sure about how the crackers would store if I brushed the butter on them after baking... so I brushed the cracker dough with the butter and sprinkled on the salt BEFORE I popped them in the oven.

11.  Let the crackers cool... then store in an airtight container...

Plastic-Free Tomato Soup

Something about cold winter days that makes me long for a grilled cheese sandwich with tomato soup.  Growing up making tomato soup used to consist of opening a can of condensed tomato soup and then slicing velveeta (??!!) for our grilled cheese sandwiches.  Yeah, no... we don't do that anymore!!

When I was at Tidal Creek, I noticed strained tomatoes in glass jars.... with paper wrapped local hoop cheese in my cart... I couldn't resist the thought of hot tomato soup with oooey gooey cheese.... a perfect comfort food.... and completely plastic-free!!!! :D

Creamy Tomato Soup

adapted from Vegetarian Cooking for Everyone

2 TBSP butter (or oil)                                                   2  24-oz jars of strained tomatoes

1 small onion, diced                                                      Pinch of baking soda

1 rib of celery, diced                                                     2 cups homemade vegetable stock or water

Pinch of ground cloves                                                 1 1/2 cups milk (to desired creaminess)

1 1/2 tsp dried herbs, basil or tarragon are nice             Salt and Pepper

2 TBSP flour                                                                Tomato paste, if needed 

Melt butter in medium size pot over medium heat.  Add onion, celery and spices; stirring occasionally until onions are translucent and soft-- 5 minutes.  Stir in the flour, then add tomatoes, baking soda and stock.  Bring to a boil, then lower heat and simmer partially covered for 20 minutes.  Let the soup cool slightly, then purée in a blender until smooth.  (When puréeing hot foods be sure to hold down the lid with a towel.)  Return the soup to the pot and add desired amount of milk (up to 1 1/2 cups).  Season with salt and pepper.  NOTE:  If the soup is too thick... just thin it with additional stock, milk or water.  If you like a stronger tomato flavor, add a bit of tomato paste.  

Serve with a grilled cheese sandwich... or if you're feeling lazy like I was when we had leftovers... just grate some cheese on top of the soup ;)

Mmmm.... with the snow coming down outside (yes!! it's snowing!!!)... I think it's going to be a soup kind of day ;)

Plastic-Free Recipe: Burger Buns

Since the end of September, I've been striving (that means making a conscious effort) to purchase no foods in plastic.  By the way, if you haven't seen my guest post on Fake Plastic Fish My Plastic Free Life ... please check it out and share :) Collect Your Plastic. Change Your Life.   Over the past few months, one thing that I've struggled with is bread making... and I had even succumbed to purchasing some in plastic during the past few months... but I'm over it... I'm no longer purchasing bread in plastic...and tonight I wanted burgers... so I had to make buns!!!!  

For real... I made homemade burger buns with my two hands!!  

(Is my excitement shining through??)  

I have to say that when I found the recipe... I was cautiously optimistic as I've looked up so many bread recipes these past few months... only to learn that I can cook and I can bake... but I fail in my bread making skills.  BUT... after the dough rose, and I formed buns... and the smell filled the house... I learned tonight that I CAN make bread!!!  Happy Dance!!!!! :D 

Burger Buns

Recipe from: Ultimate Veggie Burgers

Makes 8 buns

Ingredients

1 cup warm water

2 TBSP olive oil

1 TBSP honey

130 g whole wheat flour (I used Whole Wheat Pastry Flour)

260 g bread flour

1 tsp salt

1 TBSP yeast

Method

1. Mix together the dry ingredients. Make a well in the middle.
2. To dissolve the honey, mix it into the warm water.  Add the honey water into the well, then add the olive oil.
3. Mix everything together by hand to form a dough ball.
4. Knead the dough by hand for about ten minutes. 
5. Let the dough rise in a bowl until doubled in size (about 1 hour).
6. Divide dough into 8 pieces (do this by cutting the dough in half, then quarter each half). Roll out to flatten each piece. To form a ball, bring 2 opposite ends together and then bring the other 2 ends together.
7. Place the dough balls seam side down on a baking sheet.  Cover with a towel and let buns rest until they rise. (about 1 hour) 
8. Bake in pre-heated 375F/190C oven for 15 minutes.

By this point this should come as no shock... dinner tonight ROCKED!!  

I was dancing in my kitchen because I was so over-the-top excited about my victory! ;)  Check out my 100% Plastic-Free and oh so YUMMY dinner!!!!  

Homemade Black Bean Burgers on my homemade buns, with roasted potatoes and green beans!!! YAY!!