Three Ingredient Jello Cups

My kids started asking for the individual servings of Jell-O to pack in their lunch. Not being a big fan of the waste and long ingredient lists associated with such items, I came up with this recipe. It is yet another use for my cute silicone muffin cups. I put them on a large cookie sheet before I ladle the liquid into them and simply transfer the whole sheet to the refrigerator. I use another cookie sheet as a "lid".  Make sure you have enough room in your refrigerator! This makes enough for a whole week. Some of our favorite flavors are: blueberry pomegranate, apple cherry, cherry pomegranate, and apple raspberry. Make sure it is 100% juice.

Ingredients:

• 12 oz container frozen 100% juice concentrate, thawed
• 4 packets unflavored gelatin
• about 2 1/2 cups water

Directions:

1. Pour 1 cup of the undiluted juice concentrate into a large bowl.
2. Pour the remaining juice concentrate into a liquid measuring cup. Add enough water to equal 3 cups total liquid. Bring this mixture to a boil in a small saucepan.
3. Meanwhile, sprinkle the gelatin over the cold juice in the bowl; let stand one minute.
4. Add hot juice/water mixture and stir until gelatin completely dissolves, about 3 minutes.
5. Pour into 13 x 9 x 2-inch pan or into 24 silicone muffin cups and refrigerate overnight.

Chicken Pad Thai

We are now hosting our fourth exchange student. Even as I sit here typing it, I find it hard to believe. Each one so far has brought new personality and insight into our family, each has been fun and interesting in their own way. I think of each one when I prepare a meal from their country or even just one of their favorite foods. Our first exchange student was Jack, from Thailand. When I asked if he could make some Thai food for us, he politely told me he didn't really know how to cook and preferred my cooking to his. So, while this recipe isn't authentic Thai food, he informed me that it was good.  It has been a staple in our house ever since. So here you have it, a recipe that is endorsed by a real Thai teenager, one German, one Spaniard, one Italian, and four real American kids. It is also modified to be low in animal protein.

Chicken Pad Thai-This recipe serves about 8.

Ingredients:

• 12 oz. rice noodles
• 1/2 cup finely chopped peanuts
• 1 tsp. grated lime peel
• 6 T fish sauce
• 4 T fresh lime juice
• 3 T brown sugar
• 3 T rice vinegar
• 1 tsp. (or to taste) chili paste
• 3 T cooking oil
• chicken breast tenderloin, cut into very small pieces
• 2 T finely chopped garlic
• 2 eggs, lightly beaten
• 2/3 cup sliced green onion
• 1/4 cup snipped fresh cilantro
• 2 cups fresh sprouts*

Directions:

1. For peanut topping, combine chopped peanuts and lime peel. I always make more of this because my family LOVES it.
2. Place noodles in a large bowl. Add enough boiling water to cover. Let stand for 10-15 minutes or until pliable but not too soft. Drain well and set aside.
3. Meanwhile, in a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chili paste; stir until smooth and set aside.
4. In a large skillet or wok, heat 1 T of the oil over medium high heat. Add chicken, green onions, and garlic: cook and stir about 5 minutes until chicken  is tender and no pink remains. Transfer to a bowl.
5. Add eggs to the hot skillet and cook for 30 seconds. Stir and cook for 30-60 more seconds, just until set. Remove and set aside.
6. Heat the remaining 2 T oil over high heat for 30 seconds. Add drained noodles and sprouts: stir fry for 2 minutes. Add fish sauce mixture and chicken; cook 1-2 minutes more until heated through. Stir in egg and cilantro. Top each serving with the peanut topping.

*I can't reliably find sprouts that look fresh and appealing, so I generally replace them with one medium zucchini cut with a julienne peeler. I also often add 1/2 cup shredded carrots with the noodles and zucchini.

Smoothie Cups

It's a sad day when I have to pull all of the plants out of my garden. I always go through a period of mourning as I tear out the roots of the plants that have nourished my family for so long. I love knowing the whole story of the food I feed my family and there is something nourishing about growing something from a tiny seed to something that will later feed my whole family for several meals. The harvest of my garden signals an end to that season, a move toward once again relying on the grocery store to provide all of our fresh produce. Sometimes it is a full month before I can stomach a store-bought tomato or carrot. Sitting there in the produce section, they seem so dull and lifeless compared to the still warm, slightly irregularly-shaped, beautifully colored vegetables and fruits I pull fresh from my garden. To reduce the sadness, I have tried several different ways to preserve the goodness that comes from the garden. Most of it involves the freezer. Here is a recipe I came across just this fall as I was pondering what I could possibly do with the baskets full of kale and rainbow chard I just harvested. While this recipe itself is great, I am excited about the possibilities of modifications that could make use of whatever you have on hand for a quick, easy smoothie any time.

I always use silicone muffin cups. They are re-usable and things just pop right out. 

Smoothie Cups-Slightly adapted from Muffin Tin Mania

Ingredients:

• 1 cup water
• 1 avocado
• 5 to 6 large kale (or chard, spinach, etc.) leaves
• 2 celery stalks, chopped
• 1/2 cup flat-leaf parsley
• 1 large banana
• 3 tablespoons ground flax seed
• 2 tablespoons honey*
• Juice of 1/2 lemon

Directions:

Place all the items in a blender container and blend until smooth. If it is hard to blend, you can add a little more water, but the final result should be rather thick.

Divide the mixture into muffin cups (about 10), and freeze about 4 hours or until solid.

Unmold smoothie cups, place in a freezer bag or container, and return to freezer until ready to use. If you used metal muffin tins and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for several seconds, being careful not to thaw the contents.

Any time you need a quick smoothie, add 1 cup of liquid (I usually use water), one smoothie cup, and one cup of frozen fruit (I love cherries, but anything will work), and blend until smooth. For most blenders, it will be a good idea to cut the smoothie cup into quarters before blending. It also blends a lot better if you allow the frozen fruit and smoothie cup to sit out for about 15 minutes.

*On one of the batches, I forgot the honey. It really tasted just fine, especially because I add one cup of fruit. I think it's good either way.

A Quick Dinner for Summer

Last summer we decided to experiment with having lunch be our main family meal. Because my husband is a professor, it is possible to work around his teaching schedule so he can come home in the middle of the day to enjoy lunch with us. Then, in the evening we have a light, casual meal of leftovers or a salad of some sort with some bread and nuts. I really enjoy this schedule, as it allows me to cook when the house is still cool and have one of my main responsibilities done early in the day. Also, there seems to be less distractions, allowing us to be all together almost every day. The rest of the family also liked the idea so we decided to do it again this summer. If you have the flexibility to do this in your family, I highly recommend it. I would love to incorporate the traditional siesta as well, but haven't managed to convince the rest of the family (or country) to adopt this tradition. Maybe some day I will move to Spain...

Although my family enjoys this meal year round, it is especially appreciated during the summer when the house feels hot and the last thing I want to do is stand over the stove for a long time. (Notice that it feeds a whole family with only half a pound of meat.) So, here is a dinner that is quick and easy for the coming summer days:

Shrimp, Tomato, and Basil Pasta-This serves my family of 6 with a reasonable amount of leftovers. If your family doesn't like shrimp, I have also made it with 8 oz. of preservative-free turkey bacon.

Ingredients:

• 1/2 pound raw shrimp, peeled, deveined, tails removed
• Course salt and ground pepper
• 6 tsp extra virgin olive oil
• 4 cloves garlic, minced
• 28 oz. crushed tomatoes
• 2-3 fresh tomatoes, diced
• 1 lb whole grain angel hair pasta
• 2 cups lightly packed fresh basil leaves, torn or cut into small pieces

Directions:

1. Cut shrimp in half or thirds and season with salt and pepper (if you like a bit of spice, sprinkle on a dash of ground cayenne pepper).
2. While you make the sauce, bring water to a boil and cook pasta according to package directions. 
3. In a large wok or skillet, heat 4 tsp. oil over medium heat. Add shrimp and cook until it turns pink (about 3 minutes), turning occasionally. Transfer to a bowl.
4. To the same skillet, add remaining 2 tsp. oil and garlic. cook over medium heat until fragrant, about 30 seconds. Add canned crushed tomatoes and bring to a boil. Reduce heat; simmer, stirring occasionally, about 15 minutes. Remove from heat and stir in fresh diced tomatoes.
5. Add cooked pasta, shrimp, and basil to sauce. Season with salt and pepper. Toss and serve immediately.

Banana Bread Protein Bars

These have become one of my favorite breakfast/healthy snack options ever since I tried them for the first time a few months ago. I make a double batch in a 9x13 inch baking dish, cut them into bars and store them in the freezer. They are perfect with a green smoothie for a healthy breakfast.

Banana Bread Protein Bars

Yield: 10 bars
Dry ingredients:

• 2/3 cup rolled oats
• 1/2 cup raw buckwheat groats*, ground into flour
• 1/2 cup chopped walnuts
• 1/4 cup unflavored protein powder
• 1/4 cup shredded unsweetened coconut
• 3 tbsp chia seeds
• 3 tbsp mini dark chocolate chips 
• 2 tbsp ground flax seeds
• 1/4 tsp cinnamon
• 1/4 tsp fine grain sea salt

Wet ingredients:

• 3/4 cup mashed ripe banana (about 2 small-medium)
• 1/2 cup natural smooth peanut butter
• 1/4 cup coconut nectar syrup or brown rice syrup (Rachel's note: I use brown rice syrup)
• 1 tsp pure vanilla extract

1. Preheat oven to 350F and line an 8-inch square pan with 2 pieces of parchment paper, one going each way. Tip – to get the parchment to stick to the pan, give the base a spray with olive oil and do this for the next paper too.

2. Add raw buckwheat groats into a high-speed blender and blend on high until a fine flour forms. Whisk all dry ingredients together in a mixing bowl.

3. Mash bananas until smooth and measure out 3/4 cup. Stir together the banana and all the wet ingredients in a bowl.

4. Add the wet mixture to the dry mixture and stir well until combined. If it is too dry, you can add a bit of water. The dough should be very sticky!

5. Scoop batter into prepared pan. Place a piece of parchment paper on top of the batter and press it down to spread out the batter evenly. You can also remove the paper and wet your hands lightly and spread it out that way. Make sure it’s as even as possible.

6. Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch. Cool in the pan completely (I left it for 1 hour) before removing and slicing into bars.

*Notes: Raw buckwheat groats are not the same as kasha or toasted buckwheat. Raw groats have a milder flavour than toasted. You can find raw groats online, in some health food stores, or the bulk bins of Whole Foods.

Read more: http://ohsheglows.com/2013/04/17/banana-bread-protein-bars/#ixzz2WhVXJmWo

Quick Tip Tuesday-Peanut Butter Bread

I am always intrigued by what people consider a "snack". My husband and I have both struggled with blood sugar issues. When blood sugar gets low, tempers get short and attention span diminishes. As a result, we have both learned that in order to keep blood sugar stable, it is necessary to eat something every 2-3 hours. We have also learned the composition of the food is just as important as the timing. The snack needs to contain some protein along with carbohydrate. Fiber also helps slow the release of sugar into the blood. It turns out, our kids are also sensitive to low blood sugar. This makes after school snacks and a timely dinner very important. Healthy snacks with substance make us all happy!

This peanut butter bread is a family favorite snack. It is awesome with honey or strawberry freezer jam. The recipe is from my Blendtec cookbook, specifically for a high-powered blender. If you don't have one, I think you could just cream the wet ingredients (milk, eggs, and peanut butter) with the sugar, combine the dry ingredients in a separate bowl, then combine them just until all of the dry ingredients are incorporated. 

Peanut Butter Bread
Ingredients:

• 1 cup any kind of milk
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup natural, creamy peanut butter
• 1/2 tsp salt
• 1/2 Tbsp baking powder
• 1 3/4 cup whole wheat flour

Directions:

1. Preheat oven to 350 degrees.
2. Add milk, eggs, sugar, and peanut butter to blender (wild side jar) and secure lid. Select "batters."
3. Add remaining ingredients and secure lid. Press "pulse" 4-6 times or until flour is incorporated. 
4. Pour batter into a greased 9"x5" loaf pan (I like to use 4 mini loaf pans because it bakes more evenly, and in only 30 minutes). 
5. Bake for 50 minutes or until toothpick comes out clean.

 

Packable Pleasures

Outdoor adventure time is here, and all of that adventure requires fueling! I have let myself daydream before about how much more free time I would have if people didn't need to eat. It seems like I do this more frequently when considering the prospect of packing all of the food my family will need for a day away from home.

Monday, we went with some friends for a hike/bike trip to Craters of the Moon. It was a great day, and the food was good, so here are a couple of ideas for food on the go. Both of these are my own recipes, so I hope all of the instructions are clear. Let me know if there are any questions.

Spinach Black Bean Wraps

Ingredients:

• 8 of your favorite soft tortillas
• 1 cup plain greek yogurt*
• 1 T chili powder
• 2 tsp cumin
• 1/8 tsp garlic powder
• 3 cups cooked or canned beans (I like black and pinto mixture).
• 1/2 cup of your favorite salsa
• 1 can black olives, drained and rinsed
• about 2 cups cheddar cheese
• spinach

Directions:

1. Mix yogurt with chili powder, cumin, and garlic powder.
2. In a food processor, combine the beans, salsa, and olives.
3. Spread about 2 T yogurt mixture and 1/2 cup bean mixture on each tortilla. Sprinkle a handful of cheese (to taste), and a handful of spinach on top, leaving a 1" border. Roll the tortillas and place them in an airtight container.

I made these the night before and put them in the refrigerator overnight. In the morning, we put them in the cooler and they were perfect at lunch time. You could individually wrap each one in plastic wrap, but I just put them all close together in one container (with a lid), unwrapped, and they were fine.

*You can make your own "greek" yogurt by taking a bit more than a cup of regular yogurt and putting it in a strainer lined with cheesecloth over a bowl for a few hours. You will be surprised how much liquid drains off. This is important as you don't want that extra liquid in your wrap to make a huge, drippy mess and make everything soggy.

Trader Joe's Sweet Basil Salad-Last summer on our trip to the Oregon Coast, we stopped at Trader Joe's to grab some food for lunch. I got this salad and loved it so much, I took notes on the ingredients so I could reproduce it at home. This is my version. It is a great lunch or dinner on its own or served with some grilled chicken Italian sausage.

Dressing Ingredients:

• 1/2 cup extra virgin olive oil
• 1 lemon, juiced (I have also used 2 limes with good results.)
• 1/2 tsp minced garlic or 1 small clove
• 1 bunch basil (about 3/4 cup loose)
• 1/4 cup agave nectar
• 1/2 cup water

Directions:

1. Combine all ingredients in a blender and blend until smooth. Makes about 1.5 cups.

Salad Ingredients:

• 1 1/4 cup (about 8 oz.) pearled or Israeli couscous (yields about 3 cups cooked)*
• 1 med cucumber, diced
• 2 cups frozen corn, defrosted
• 1 red bell pepper, finely chopped
• 1 cup shredded Italian cheese blend
• 1 cup chopped, toasted pecans
• Any combination of greens that look good (I like spinach, red leaf lettuce, and arugula)**

Directions (to pack with you for an outdoor meal):

1. Prepare couscous according to package directions. Let it cool then put it in a container.
2. Combine all vegetables except greens in a container with a tight-fitting lid.
3. Put all ingredients in a cooler and assemble just before eating. I usually just add dressing to taste and almost always have some left over.

*I really like Trader Joe's Harvest Grains Blend, which contains Israeli couscous, orzo, baby garbanzo beans, and red quinoa. However, since we don't have a TJ's close, I often just use plain pearled couscous. I think whole wheat orzo would be good, too.

**The amount depends on how you like it and how many people you need to feed. I always adjust the amount of greens I use, while using the amounts listed of the other ingredients. It is good with almost any ratio.