random bits and bites
Well, another weekend gone, another week of summer lost. I swear, the days are just falling away and summer seems to have disappeared again. It was 59 when I woke up this morning and so cold in my office that I never took my zippered jacket off all day.
Despite the cold temperatures, the produce continues to multiply! And with that produce comes experimentation. I’ve still be playing with smoothies in the Vita-Mix daily.
Kale, spinach, a red plum, kiwi, banana, strawberries, green powder and oat milk.
It was a little tangy from the kiwi and deliciously creamy.
Next up in the Vita-Mix, I made some flour. From scratch! I did not use the dry blade container, as I was told by someone from Vita-Mix (off the record…) that you can make flour just fine with the regular blade.
Hard spring red wheat berries. I couldn’t really figure out what kind would be best for bread, as there are so many varieties, but I settled on these after noticing how common they are.
About 45 seconds later! Friction lead to heat, which lead to an amazing aroma upon opening the container. It smelled like a fresh, warm loaf of bread!
The texture was a little grainy, but not bad. Next time I’ll let it process a bit longer for a finer grind. Not too shabby for under a minute, though!
I blended my homemade wheat flour with some whole grain spelt and made these incredibly delicious and nutrition packed muffins. Jim has a ravaging sweet tooth and we are trying to reign in, so I’m working on some healthier baked goods for him to have with his morning coffee. These whole grain beauties were spiked with cinnamon and speckled with flax seeds, pumpkin seeds and sunflower seeds and a nice helping of chopped semisweet chocolate to make them taste more devilish than they really are.
Have you noticed the internet buzz surrounding kale chips lately? Everywhere I turn lately, it’s like kale chips here, kale chips there! Leave it to Americans to take something healthy and grease the nutrients out of it. Being from Minnesota, the land of everything fried on a stick, this appealed to my inner grease-eater.
I took about half of a bunch of kale, rinsed, and then ripped off the leaves into fairly evenly sized chunks. Lightly coated with some olive oil and a sprinkle of sea salt, they were placed on a parchment covered baking sheet, in a single layer, and baked at 375 until crispy- about 12 minutes. We were a house divided. I liked them and Jim made childish faces and looked at me like I was insane. They were buttery and melted on my tongue. Greasy, salty goodness that I could pretend was healthy. It’s kale, after all! While I did enjoy them, it felt like sacrilege and I will probably stick to the steamed or sauteed varieties going forward.
This weekend I did some more canning. I’ve become a full-fledged addict! At work, my co-workers keep calling me “Smuckers”. “Whoa there, Smuckers, settle down. You’re a little too excited about jamming!” I can’t help it, I have the itch and I have to scratch it. Speaking of canning, Erin, check your email so I can send you your Rainier jam!
Last week I picked up a new book on preserves and canning- Well Preserved. I couldn’t wait to try it, so this weekend I made Kiwi Jam (which was awesome and I failed to photograph before canning. I will take pictures when we open the first jar!) as well as Plum Butter. Pictured above, the Plum Butter was intriguing. I have had apple butter and pear butter before, but never plum. I was lucky to come across some plums that had a vibrantly colored flesh, rather than the beige-colored flesh you find in some plums. The resulting butter is intoxicating. I’ve never quite tasted anything like it. This book is full of recipes, from more traditional ones to some more off-the-wall combos (Banana Date Chutney? Yes, please!) and I highly recommend it.
After a long day of canning, we had a simple meal, cooked up by Jim.
Tofurky kielbasa sauteed with onions, garlic roasted brussels and a some fresh strawberries. We’re trying to finish off our faux meat build up in the fridge to focus on more whole foods… but you’ve gotta make time for kielbasa.
0 Responses to random bits and bites
Cookbook Pictures!
Archives
Squirrel’s Vegan Kitchen
Go back in time to my original blog: Squirrel's Vegan Kitchen!Tags
21.5.800 baking banana beans berries birthday breakfast brownies cakes canning chocolate cookbook cookies cooking cooking show cupcakes give away gluten free greens harry potter health holiday baking holiday meals kittehs muffins nostalgia nuts oatmeal peanut butter pie pumpkin quick eats quinoa real food recipe resolutions review soup summer TJs treat of the week vegan mofo vegan mofo 2009 video vita-mixCategories
I didn’t know VitaMixes could make flour! That’s crazy amazing!
Mmm I am loving those muffins! I have a raging sweet tooth too
And I’m dying to find kale so I can try kale chips! I’ve made them with silverbeet (yes, I tried to tell myself they were healthy, alas I did not quite believe myself!).
The vitamix looks pretty great. It must be wonderful to make baked goods with fresh flour – I imagine they are naturally, subtly sweeter, too. And the jam sounds so delicious. It’s been a long time since I did any canning. I’ll have to look for that book.
Isn’t making flour in Edgar the best? I am glad your muffins turned out well; I have not used the flour I made yet.
Smuckers! I love that nickname!!!
It was so great! I couldn’t believe how well it worked, just like in the video.
Thanks for reporting on your experimentation with flour-making in the Vita-Mix. Sounds like it worked great!
Your plum butter looks absolutely scrumptious! I have no trouble believing it was intoxicating. You’re about to give me a serious canning itch!
Kiwi jam?! That sounds awesome! It must be a brilliant vibrant green, no?
Tehehehe…I always have to have my pickle on a stick at the state fair (although it is NOT fried). Why not put things on a stick and fry them…you betcha’ it’ll taste good
Courtney
In my pre-vegan days, my weakness was the deep fried candy bar. What is more state fairish than a snickers on a stick, coated in funnel cake batter and fried? It’s priceless.
whoa! deep fried candy bar? oh my!!
Loved the kale!! It had the perfect blend of oil and salt, plus crunch.
I’m glad you liked the kale.
Yeah, the deep fried candy bar was basically like a donut with a gooey, warm candy bar in the middle. That would be an awesome addition at Food Fight, eh? 😉
I am still so jealous of your vita mix – I might ask my boy to marry me just so I can get one as a wedding gift!!
I love it! You are so funny.
Oh I dream of owning a Vita Mix…there is so much I would love to make with one. My poor blender is going to konk out on me because sometimes I make it pretend it’s a vm.
Your plate has my mouth watering!
Ahhh, the wonders of Vita Mix! One day. One day…