Category: Cooking

Halloween Planning – Healthy Snacks

Anya’s preschool has a sign-up for Halloween party volunteers — and no one took “healthy snack”! We have a couple of lot of Halloween parties this year for which I’m coming up with non-candy but still Halloween-y treats … what’s one more?

So my current Halloween snack list is:

Friends Parties: tangerine pumpkins and witches’ broom pretzel/cheese snacks

Friends Parties: Scarecrow veggie platter

 

Cinnamon Raisin Bread

Mmmmm!

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Ingredients:

  • 2 cups raisins
  • 4 cups white whole wheat flour
  • 8 Tbs. sugar
  • 8 Tbs. cinnamon
  • 2-1/4 tsp. yeast
  • 2 tsp.  sea salt
  • 1/2 cup whole milk
  • 3/4 cup warm water
  • 1 large egg
  • 9 Tbs. unsalted butter
  • 3T cream

Method:

Soak raisins in warm water for 5 minutes, then drain.

Add 2T sugar to warm water and stir. Sprinkle yeast on top of water and let sit until yeast is frothy.

In a stand mixer with bread hook attachment, combine flour, 2T cinnamon, and salt. Mix to combine. Add milk, egg, 3T of butter, and water. Mix for about five minutes. Knead raisins in by hand to avoid crushing them.

Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 60 minutes.

In a small bowl, combine the remaining 6 Tbs. each cinnamon and sugar. Melt 4 Tbs. of the butter.

Line a baking tray with a silicone baking mat. Divide the dough in half. Roll each piece out to 1/4 inch thick. Spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.
Roll each rectangle into a cylinder. Place on silicone baking mat, seam side down. Brush loaves with cream. Let rest at room temperature until the dough has risen, 1 to 1-1/2 hours.
Heat the oven to 375°F. Bake for 30 to 35 minutes – loaves will sound hollow when tapped on the bottom. Place loaves on a rack to cool.

Apple Faces & Strawberry Lemonade

Today was Anya’s turn to bring a snack to preschool. She wanted to make apple faces like we made for Halloween last year, but the school has a strict no-nuts policy. Shorter ingredient list — just Fuji apples, fresh strawberries, and unsweetened carob chips. Omitting peanut butter made affixing the carob chips to the apples more challenging. I debated using tahini – apple and sesame goes well together. But that didn’t seem to mesh well with strawberries and carob … so I decided to make little holes to hold the carob chips.

To start out, you need something to prevent the apples from oxidizing after they are cut. Lots of choices – submerging them in plain water, ascorbic acid, citric acid, or honey and water. Just make sure the apples get treated after each cut.

Core each apple. I used a really sharp tournée knife and pared out little eyeball sockets. I used the same knife to pare out a mouth – cut a straight line for the top and a concave curve under the straight line. The curved point of the knife popped the slice out quite nicely.

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Then drop the carob chips, points down, into the socket. Voila, a tray full of apple faces.

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The “juice” I made is strawberry lemonade — almost two pints of strawberries, juice from half a dozen lemons, and eight cups of water. It is sweeter and more strawberry flavored than I usually make, but I wasn’t sure if *lemony* lemonade would be palatable to everyone. I put the strawberries, lemon juice, and two cups of water in the blender and blended until it no longer had chunks. Put four cups of water into the jug, then added the strawberry/lemon puree. Capped, shook, and tasted. Mmmmm! It’s better cold, so we brought a couple of ice packs along – Anya’s owl bag is insulated, so the jug should stay cold.

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Mead Experimentation

We are experimenting with different honey concentrations and different yeasts to make mead. We’ve got 71b to make a dry mead (with different concentrations of honey) and then 47b to make a slightly sweeter mead.

Researching the process, we decided on three nutrient additions – a blend of 50% Go Ferm and 50% Fermenaid K. Added 1/4 teaspoon of nutrients shortly after the yeast was pitched. Added another a couple of days later … and then couldn’t figure out when the almost-done state was and failed to add the third addition.

Now we’re just waiting for it to ferment.

 

Home Automation Lagering

We are about to make mead (we got near 30 pounds of local honey!). In researching mead-making, different yeasts have different alcohol tolerances … so you make a dry mead by using a yeast with an alcohol tolerance at or above the level your starting gravity would yield if it were fully fermented. A sweeter mead means you have a yeast whose tolerance is lower than that value … the greater the difference, the sweeter the mead. We are going to make a dry mead with Lalvin 71b-1122, a just slightly sweet mead by adding a little more honey but still using Lalvin 71b-1122, and a sweeter mead using Lalvin D-47.

71b-1122 has a very broad temperature range (59-86 F – and how cool is it that Google returns a yeast profile summary if you search for “71b-1122 temperature range”). D-47 is more particular — a published range of 59-68 F, but reading through homebrew sites has us wanting to stay around 63 degrees. Our sub-grade level is cool, but not that cool. Especially as fermentation warms up the fluid.

Scott is developing a home automation controlled fermentation “chamber”. The beer refrigerator is now plugged into a smart outlet. One of the Arduino kits we got has a temperature sensor. We can have a temperature probe monitoring the must and cycle the refrigerator’s power to keep it within a degree or two of our target.

Peanut Butter Oat Bites

Ingredients:

1 1/2 cup old fashioned oats
1/2 cup shredded coconut
1 t vanilla extract
1 T carob powder
2 cups unsweetened peanut butter

Method:

Toast oats in a pan. Powder 1/2 cup of the oats in a food processor.

Toast the shredded coconut in a pan.

Place the peanut butter in a bowl. Stir in the vanilla.

Slowly add the powdered toasted oats and stir to combine. Add the carob powder.

Add the shredded coconut and whole oats. Stir to combine.

Using a tablespoon (or something similar – small ice cream scoop, small melon baller), scoop out some of the mixture. Using your hands, roll it into a ball. Place the balls on a lined cookie sheet and refrigerate for several hours.

These are a little bit like cookie dough — not as sweet since there’s no sugar added. You can add a tablespoon or two of honey if you prefer a sweeter treat.

Beware: an un-monitored tiny person may imitate the rolling process when eating these. They’re a little crumbly and make a huge mess.

Pad Thai Recipe

The Pad Thai recipe that I’ve developed isn’t authentic, but it is a tasty version that avoids fish sauce, pickled radish, and dried shrimp (all of which are not generally stocked in our house).

Ingredients:
Sauce:
1/3 cup tamarind paste
1/3 cup vegetable stock
1/3 cup tamari sauce
1/4 cup palm sugar

Veggies:
Shredded carrots
Shredded radish
Diced onion
Thinly sliced red peppers

Protein:
Tofu (frozen and thawed, pressed to drain)
Shrimp
Eggs

Other:
Rice noodles
Chopped peanuts
Bean sprouts
Lime
Sesame oil

Method:
Soak rice noodles in cold water while preparing the rest of the dish.

Combine the sauce ingredients in a pot and simmer over low heat, stirring until the sugar dissolves.

Put a little sesame oil in a pan. Add the tofu & cook until crispy. Remove from pan.

Put a little sesame oil in a pan. Add the onion & saute until soft. Remove from pan.

Put a little sesame oil in a pan and cook the shrimp. Remove from pan & wipe out pan.

Slice lime into very thin circles.

Scramble the egg.

Make sure the rice noodles are soft – you should be able to wrap them around your finger without breaking.

Heat the pan over medium heat. Put a quarter of the sauce into the pan, stir in a quarter of the rice noodles to coat with the sauce. Cook for two or three minutes. The noodles should be *almost* completely cooked.

Stir in protein and cook for another minute. Remove from heat and add in veggies. Serve topped with peanuts, bean sprouts, and thinly sliced lime. Drizzle a little extra sauce over the dish.

Put another quarter of the sauce into the pan & repeat.

Chocolate Peanut Butter Dip

We picked up a piece of peanut butter pie on our way back from New York this weekend. It was incredible — tangy, sweet, and peanut buttery. I found a recipe that sounds similar (ours had a chocolate cookie crust) on Epicurious. I can see making it again – and topping it with curled dark chocolate shavings.

We didn’t want Anya eating too much of it though. It was late, and even a little bit of sugar means half an hour of running in circles. She was still hungry, though … so I made a carob peanut butter dip for her that was pretty close to this pie. I took two tablespoons of plain Greek yogurt, added a tablespoon of real peanut butter (no additives, no sweeteners), and then added carob powder until it was sweet and chocolaty enough. Mixed it all together with a fork (it would be interesting to make more of it and whip it to achieve the same consistency as the pie). Served with sliced apples, it’s a quick not-too-sugary snack.

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Mmmmm!

Fish Tacos with Flour Tortillas

More than a decade ago, when my company had an office out in Thousand Oaks, I traveled to LA fairly regularly. We got a “travel day”, so Friday was a free day in LA. Then my whole group would usually stay the weekend and fly out Sunday night. One of the things I loved to do on Friday or Saturday was drive down the coast and get fish tacos. We’ve gotten a few decent fish tacos in Cleveland, but nothing close to what I remember from the West Coast.

A few weeks ago, I decided to try making some at home. They turned out really well. The ocean perch was a really small filet that needed to be skinned first … which was a LOT of  work. The next time, I used a tilapia which came in a larger filet but didn’t require any prep work. The smaller pieces of fish gave us a crunchier taco, but I think I’d get the larger pieces and slice them.

Flour Tortillas:

  • 4 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons liquid vegetable oil
  • 1-1/2 cups
  • Zest of one or two limes

Mix all of the dry ingredients (not the lime zest) in a bowl. Measure water in a measuring cup, add in the oil and zest, and mix well to break up the zest. Pour the water into the dry ingredients and mix to combine into a dough. Knead the dough for a few minutes. Cover with clingfilm and let set for at least an hour.

Grab a ball of dough and roll it with a pin — we roll them quite thick (1/8″ to 1/3″) and have something more like a flatbread than a traditional tortilla. I cook them on an electric griddle/grill at 350 degrees F for about three minutes, flip and cook for another two or three minutes (timing is going to depend on how thickly the tortillas are rolled).

Fish:

  • 1 lb of light white fish (we’ve had ocean perch and tilapia)
  • 1/4 cup vegetable oil
  • Juice and zest of one lime
  • 1 teaspoon ancho chili powder

Mix the oil, lime juice, zest, and ancho powder. Place fish in a low baking dish, pour marinade over fish, cover with clingfilm and refrigerate for twenty minutes. For grilled fish tacos, grill or saute the fish at this point.

Fish Breading:

  • Combine zest of one or two limes with bread crumbs in a bowl (add some of the chili powder if you want a spicier completed dish)
  • Combine all purpose flour, salt, and pepper in a second bowl
  • Combine two eggs and a little milk in a third bowl

To bread fish, dip it in the egg mixture, then dredge in flour. Shake off, dip in egg mixture again, then dip in bread crumbs. Pan fry in a good bit of oil, place on paper towels to absorb some of the oil.

 

To serve, take a warm tortilla / flat bread. Place fish onto tortilla and top with broccoli slaw, shredded cabbage, or mixed greens with diced tomatoes and onions. My broccoli and cabbage slaws are usually Mark Bittman’s spicy slaw sauce which has no mayo. Sometimes, though, I’ll do a creamy sauce of Greek yogurt, lime juice, and celery seed.