I know kale is a ‘big thing’. At work we are constantly using kale. People can’t get enough of it. I do not like kale. I’m a cabbage girl. I would, could eat cabbage everyday. However, if someone gives me some free kale I am down doing something with it (Jude and I are constantly baffled by food waste from all the plates we clear.
So when my roommates left a large bag of kale in my hands, I went for the kale chips, merely because I don’t mind kale when it’s seasoned and crispy. Plus it’s super easy. When I’m kicking life ass, sometimes I want something quick to make. Or when I spend all day in a kitchen cooking for other people, I want something kind of brainless and quick when I get home. I did decide to do two different kinds of kale though since I had so much to work with.
Sea Salt and Pepper Kale Chips Continue reading “Kale Chips Two Ways”
Man I have been working and doing so much cooking for other people, that I have been neglecting my own creativity and this site (my baby!). Naturally I woke up on Saturday, for what felt like my first day off in weeks, and got down to business. Kale had been taunting me in the fridge for days. The venison in the freezer has been calling my name for weeks, pleading with me to grind it. Cookies, cookies, cookies, I’ve had a feeling that I needed to make some cookies. Finally I silenced my inner creativity and wanna baker.
With coconut flour on hand, I felt like I could rock some coconut flour cookies. The batter was runnier than I’d hoped for, so instead of adding more flour (coconut can get kind of chalky to me), I poured it into a pan and made some lovely cookie bars. Sprinkle some cinnamon on top and I personally called it day. It would be perfect for a cookie pizza, maybe (hint, hint).
Coconut Flour Cookie Bars
- 1 cup coconut flour
- 1/4 tsp sea salt
- 1/ cup melted lard
- 1 cup coconut milk
- 6 local, pasture-raised eggs
- 1 tbsp vanilla
- 1/2 cup honey
- Cinnamon and Coconut Sugar to sprinkle on top
Continue reading “Coconut Flour Cookies Bars”
I think by now it’s pretty evident that even for someone who spends a vast majority of my time in a kitchen, I am not immune from messing up.
Last week I got this monstrous, beautiful sweet potato from Heron Bay farms at the market. Ooh I’m going to make mashed sweet potatoes! In my head I was already 10 steps ahead, patting myself on the back for my tasty dish and for being such a good roomie, making some for Heather, who’s been wanting some.
As you can probably guess, my cockiness totally killed my dish. To my mashed cauliflower I generally add a tablespoon or two of cream cheese. And I’ve done the same thing to sweet potatoes in the past. But this time I ended up with this thick mass (okay it was a ball) of sweet potato. Sure I could have added coconut milk, but that would also mean I’d have to have some on hand. Hmm…
I put in the fridge, determined to resolve the issue in the morning. What to do?
Boom, inspiration hits! I have this tendency when my market baking goes awry or if something is not pretty, I just roll it into balls. Little popable things. Why not roll the sweet potato into balls then. While I’m at it, why not let them roll around in a little Continue reading “Sweet Potato Balls”
I have finally caved! My friend Carl likes to jest with my roomies that they are ‘basic’. Part of being basic is jumping on the pumpkin spice fallmania band wagon. He actually blames Starbuck’s Pumpkin Spice Latte advertisements for the colder Indiana weather.
I will confess, Carl does not consider me basic, and I truly would replace pumpkin with butternut squash any moment I can, but I do have some pumpkin soft spots (and I’m a fan of seasonal recipes, embrace the gourds and squashes!). However, I realize pumpkin is a bit of a phenomena. And so I aim to please the pumpkin lovers of the world. I actually liked at last week’s market I joked with one market-goer purchasing pumpkin no-bakes, about basicness and her defense was brilliant: it’s called being American. Take that Carl.
So I have decided to openly accept the season and feature some of my favorite pumpkin recipes EVER! And today I’m going to start it off with my very favorite. As fall is just beginning and the weather is only going to get colder, I thought if I did ice cream early in the season, it would be safe. Yep, pumpkin ice cream, featuring actual pumpkin pie pieces.
Pumpkin Pie Ice Cream
- 2 cans coconut milk
- 3/4 cup coconut sugar
- 2 tsp pumpkin pie spice
- 4 egg yolks
- 1 cup pumpkin
Continue reading “Pumpkin Pie Ice Cream”
I am sorry! I have been slacking lately. Slacking with post frequency. Slacking on quality pictures. I have been changing and mixing things up. I thought June would be a great time to move, change my work schedule, begin weekly farmer’s markets, and start commuting by bike. I love change, but the flow and consistency has definitely been looking and some of my passions like blogging and photo taking (my BeYOUtiful project) have suffered. I am fully aware of this, and I will do better!
Last weekend I had so much fun at the Farmer’s Market. Being in an atmosphere of creative, green, local, passionate vendors is an environment I thrive and love being in. Plus getting so much positive feedback encourages me to work more on my cooking/baking passion. To build my business. That food bus is always at the back of my mind and definitely comes to mind when people ask if I have a storefront. Someday! But right now, each market and connection is so important to me, and it went by in a flash last Saturday. Talking to so many people, gives me so much inspiration for potential recipes, which I plan on sharing here with you too! Continue reading “Mango Ice Cream”
I did this recipe originally for a cooking class. What I liked most was that it used coconut flour. In my head I would love to use coconut flour more than almond flour, but it is tricky devil to work with. It can get quite dense, a bit chalky. Certain things it rocks at, like frying fish or chicken. A slight dusting goes a long way. But when it comes to baking I find it less friendly. Although I confess it is better than almond flour in cakes and cupcakes. I think the apple and the spices help it in this recipe. Tasty! Warmed up curled around a fireplace, this would be a great little Fall treat. I plan on posting a Snickerdoodle Apple Cobbler Friday, so I thought: what better to prepare or segue into that than with an apple cookie?!?!
Apple Pie Cookies
I messed up (again), go figure. But life is about digging deep and making something better or growing from your mistakes. For my last market I tried to take shortcuts (hello a big blinking sign reading, “Potential Lesson”) on a Pumpkin Chocolate Caramel Bark. It did not set up. Hmm…. it is caramel after all, what if we keep this simple and dip a crisp green apple in there? PERFECTION! My mom is a big granny smith fan and this little added bonus is right up her alley. There was a layering of flavors with the pumpkin and spices that created depth to keep it from being your average caramel, plus tis the season for caramel apple and pumpkins, why not combine them? Duh, here have at it.
Pumpkin Caramel Apple Dip