Spanakopita Wannabes

I love eating phyllo pastry, but I suck at using it.

It's so thin and delicate. I lack the skill to gracefully move it around and keep it in tact. 

So when I'm drowning in spinach and feta (ok, drowning is an over exaggeration) and I need to make some spanakopita, I cheat.

I try not to cheat too often in life. 

Or at least if I do I don't announce to the world. 

But in the realm of food, sometimes cheating just can't be avoided.

Hence, I swapped out the phyllo for pizza dough which techinically means these can't be spanakopita so they're wannabes.

All the flavor without the crispy, crunchy mess.

I got spinach everywhere.

Spanakopita Wannabes

Makes 4

Source: The Busy Family Cookbook

2 eggs

1 pkg (10oz) fresh or frozen spinach, chopped

¾ cup crumbled feta cheese

2 garlic cloves, minced

¼ tsp pepper

1 tube (10oz) refrigerated pizza crust or make your own

Directions:

1. Preheat oven to 425 degrees. In a small bowl whisk eggs; reserve 1 tbsp of egg and set aside.

2.In a medium bowl, combine the spinach, feta, garlic, pepper and remaining egg.

3. Roll pizza dough into a 12'' square. Cut into 4 3'' squares. Top each square with about 1/3 cup of spinach mixture.

4. Fold each square into a triangle and pinch edges to seal. Cut slits in top and brush with reserved egg.

5. Place on a greased baking sheet. Bake for 8-10 minutes until golden.

Chocolate Peanut Butter

This post should really be called. "How to make your toast taste like a Reeses Peanut Butter cup."

'Cause that's what's happened here.

My breakfast has turned into dessert.

And it's awesome.

In fact, I'm not gonna lie to you, I just broke out a spoon and dug into this stuff.
Yea... it's addictive. 

I should really trade my spoon for an apple slice.
Peanut butter, chocolate and apples... yum.
Or bananas.... peanut butter, chocolate and bananas..... even better. 

I'm not gonna bother trying to convince you how good chocolate peanut butter is, it speaks for itself.
Just make this.

Chocolate Peanut Butter

Makes: about 1 1/2 cups

Adapted from Smitten Kitchen

Note: I didn't want this to be too sweet so I didn't add a ton of sugar. Feel free to add more salt or sugar depending on your taste.

1½ cup natural peanut butter

½ cup unsweetened good quality cocoa powder

½ cup powdered sugar (add more of less depending on preference)

¼ tsp salt

2 tbsp peanut oil (I just used the extra oil from the peanut butter jar)

Directions:

1. Add peanut butter, cocoa powder, sugar and salt to a food processor. Blend on low speed until smooth. Slowly add oil through the feed tube with the mixer still running. Blend another minute or so until everything is incorporate. Enjoy on toast or straight from the jar!

Linked to Sweets for a Saturday and Recipes I Can't Wait to Try.

Vegetable Bouillon

How did it get to be January 26th already?
It's almost time to put my tree back up.

The weather in Revelstoke seems to agree with me. The snow keeps falling by the foot, giving the town a winter-wonderland-christmas-is-almost-here kind of feel.

To be honest, I don't mind one bit.
I find this weather conducive to roasting vegetables and making lovely hearty soups.
And c'mon, who doesn't love a lovely hearty soup?

Before I make all these soups (which I probably won't actually do since my husbands more of a meat and potatoes hold the veggies kinda guy), I'm stocking my freezer with this terrific

Homemade Bouillon

(pretend to be blown away by this announcement.)

Yes, you can make it at home.
In your kitchen.

It blew me away too.

Typically made from dehydrated vegetables, spices, and fat, bouillon is a quick way to make broth. Unfortunately, the stuff you buy in the store is generally laced with a lot of chemical preservatives, too. That's why making your own is so great. You can use any vegetables and herbs that are in season (although I'd stay away from watery ones like tomatoes) to make this flavourful vegetable paste.

Use it to season soups, grains and anything else your heart desires.

Vegetable Bouillon

Makes: approx 3 cups

Barely adapted from: 101 cookbooks, originally from The River Cottage Preserves Handbook

Note: Depending on the size of your food processor, you may need to grind down the vegetables in batches to make room for everything. This is pretty salty, you can always omit the salt and add it later to taste. Just remember, the salt acts as a preservative so the bouillon won't keep as long in your fridge.

150g (about 1) leek sliced and washed

200g (about 1 stalk) fennel, chopped

200g (about 3) carrots, sliced and well washed

100g (about 2 stalks) celery

100g (good sized chunk) celery root (celeriac)

30g (about a handful) sun-dried tomatoes

100g(about 3) shallots, quartered

3 garlic cloves

50g (about 1/4 cup) fine grain sea salt

40g (about 1/4 bunch) parsley

60g  (about 1/2 bunch) cilantro

Directions: 

1. Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped.

2. You should end up with moist, loose paste. If it looks chunky, just keep chopping! Keep 1/4th of it in a jar in the refrigerator for easy access and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on personal preference.

Animal Crackers

It's amazing how priorities change once a baby joins the family.

For example, I used to spend my precious shopping time checking out clothing in my size. Now, I dash right by the women's section onward to the baby girl section.

It's the same with recipes. 

I used to bookmark complicated recipes with exotic ingredients.

Now, my recipe selection centers around things that can be made during nap time with what I have in my cupboard and what can easily be chewed with 6 teeth.

Of course, if the recipe is relatively healthy and can be cut into cute little animal shapes, like these crackers, that's just a bonus!

I use the word 'cracker' very loosely as these are more cookie-like. I rolled them out thinly so they'd be crunchy like a cracker but that's about the only similarity.

If you're a big animal cracker eater, don't get too excited about this recipe.

I'm not much of an animal cracker connoisseur so I can't say how close these are to the real deal but

I have a suspicion they're not close at all.

I don't mind though, they're still cute and fun for snack time. I still would rather my baby eat these than boughten animal crackers with their mystery ingredients. 

She, on the other hand, seems content eating dirt out of my planter when I'm not looking. Oh well.

Animal Crackers

Makes: about 80 mini crackers

Adapted from 101 Cookbooks

Note: I used 1/2 cup spelt flour and 1/2 cup white pastry flour and it worked wonderfully. Walnut or almond meal can easily be made in your food proccessor. Pulse the nuts until they're the texture of sand. Don't go overboard though or you'll end up with almond butter. 

1 cup whole wheat pastry flour (see note)

¼ cup walnut or almond meal (see note)

½ cup oatmeal

2 tbsp extra-virgin coconut oil, softened

2 tbsp butter, softened

¼ cup fine-grain natural cane sugar

1 egg

¼ tsp salt 

Directions:

1. Use a food processor or blender to grind oats very finely. (Finer than I did). In a small bowl whisk together the flour, ground oats, almond or walnut meal and set aside.

2. In a separate medium bowl, beat the coconut oil and butter with the sugar and salt until smooth. Beat in the egg until well blended.

3. Add the flour mixture and stir until just incorporated. Turn the dough onto the counter-top and knead once or twice and gather into a ball. Cut the dough in half, wrap and refrigerate for at least an hour.

4. Preheat the oven to 350F degrees. Line baking sheets with silicone mats or parchment paper. 

5. On a floured work surface roll the dough out to 1/8-inch thick. Use cookie cutters to cut out animal shapes. Place the cookies about an inch apart on the baking sheets. Bake 7-8 minutes or until cookies just begin to color.

Updated 07/02/11: I tried using kamut flakes in place of the oatmeal and it didn't work! The dough was very dry and crumbly and wouldn't cut into shapes. I may try it again but I will soak the kamut flakes overnight to make them softer.

Coconut Banana Date Batido

Batidos are a South American frozen milk drink similar to a smoothie. They're great as a quick grab and go breakfast or snack when you can't quite stomach the thickness of a smoothie.

Some leftover coconut milk (from carrot coconut soup) inspired this delicious combo. The banana and coconut make the drink taste tropical and the dates provide some natural sweetness. The flax is a completely optional fiber boost.

Play around with some different flavours for a unique taste. Some ideas I've seen are fig rose, banana ginger, and mango basil.

I've been feeding this to my munchkin for snack time; she seems to really love it.

I know she doesn't look enthused but she's smiling on the inside, I'm sure of it.

Coconut Banana Date Batido

Serves 1

Inspired by Urban Pantry by Amy Pennington

1/2 cup milk (use any type)

1 banana

4 tbsps coconut milk (can substitute shredded coconut)

4 -6 dates, quartered

3 cubes of ice

1 spoonful of flax seed (optional)

Directions:

1. Add all ingredients to a blender and blend at low speed until everything is chopped up. Increase speed and continue to blend until smooth and creamy.

Chewy Walnut Trail Mix Bars

How are you doing with that new year's resolution to lose 10 pounds?

If you're winning, good for you.

If you're not, don't be too hard on yourself. I'm sure you look great.

I think the best way to stick to a weight goal is to be prepared. If you have an apple tucked away in your bag or desk drawer you'll be less likely to make a quick trip to the vending machine when that late afternoon wall starts to hit.
Of course, an apple is good in theory but it's doesn't amount to much when all you want is a big ol' chocolate bar.

These bars of grainy goodness studded with dark chocolate chips come a lot closer.

Full of nuts, seeds and dried fruits, they're a yummy sweet snack that fills your tummy without sending you on a sugar high (and then crashing to a sugar low).

Change up the nut/seed/fruit combo to whatever suits you best. They're incredibly portable and one of the few recipes I've seen that stick together without peanut butter. (If you want a bar with peanut butter try out vegan power bars.)

Tuck one of these bars in your bag or car to combat the afternoon growlies, they're darn good.

Chewy Walnut Trail Mix Bars

Makes: about 15 bars

Source: http://www.walnutinfo.com/

3 cups old fashioned rolled oats

1/4 cup whole wheat flour

1/3 cup brown sugar

1 tsp baking soda

1 tsp cinnamon

1 cup coarsley chopped walnuts

1/2 cup dried cranberries

1/2 cup dark chocolate chips

1/2 cup pumpkin seeds

1/2 cup shredded coconut

1/4 cups sesame seeds

1/2 cup dried apricots or date

1/2 cup butter, cut into pieces

1/2 cup honey

Directions:

1. Preheat oven to 325 degrees. In a large bowl, whisk together oats, whole wheat flour, brown sugar, baking soda and cinnamon. Stir in walnuts, cranberries, chocolate chips, pumpkin seeds, coconut and sesame seeds. Set aside.

2. In a food processor, process apricots until broken up, about 1 minute. Add butter and continue to process until a paste forms, about another minute. With motor running pour in honey until blended and smooth.

3. Fold honey mixture into oat mixture. Press evenly into a greased 9'' x 13'' pan. Bake for 30 minutes or until golden. Cool completely before cutting.