GREAT RECIPE: HIGH FIBER CRUNCH TOPPING FOR ANY SAVOURY DISH

   HIGH FIBER CRUNCH TOPPING FOR ALL SAVORY DISHES

THIS IS A PERFECT BLEND FOR TOPPING ANY DISHES...make it Vegetarian by using butter and grated cheese.

Make it Vegan by using firm coconut oil or Vegan Margarine and grated non-dairy cheese or as I did, Nutritional yeast powder.


BASIC RECIPE;  preheat oven 350F  middle shelf

2 cups uncooked oatmeal (either old fashioned or quick cook)
1/2 cup melted butter/margarine/coconut oil
1/3 cup grated Parmesan cheese/non dairy grated cheese/nutritional yeast powder
1 cup raw sunflower seeds (optional)
1 tsp any dried herb of choice
1 cup raw bran (rice, wheat, oat etc.)
Sea salt and ground black pepper to taste

Optional additions:
onion or garlic powder
dried powdered sea vegetables
celery salt
raw wheatgerm
any chopped raw nut (in place of sunflower seeds)

This recipe may be doubled as I did... in this case it will take over 30+ mins* depending on the depth of the crunch on the tray  The secret is to keep it cold and dry to appreciate the crunchiness

Mix all the dry ingredients well then fold in the melted fat. Mix very well to coat.
Place on a greased cookie sheet and bake  15 - 20 mins* until golden brown.
Allow to cool on sheet then store in an airtight container in fridge (up to 3 months), or sealed plastic bags.  This may also be kept in freezer just a small amount taken out at the time.

Use where you would use toasted/fried croutons.

Top any cooked vegetables

Perfect with any cuisine and add loads more fiber than bread to any dish.

Great addition to any Asian meal in place of toasted sesame seeds.

For a sweet version:

2 cups rolled oats (as above recipe)
1/3 cup packed brown sugar
1/3 cup fat butter/margarine or solid coconut oil
1/3 cup raw bran
1/4 tsp ground spice (cinnamon, cloves  or ginger)

Mix everything together well until we,, coated then cook for 7 mins in an ungreased skillet...until lightly browned
Then pour onto an ungreased cookie sheet  to cool.
Store as above recipe..
serve on all deserts and ice cream/yogurt as a parfait.

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GOOD LIFE Living Well: QUICK AND EASY ( old American) RECIPES FOR PIE MAK...: PASTRY: FOR A BAKED PIE :  3 CUPS ALL PURPOSE FLOUR 1 CUP SHORTENING 1/2 TSP SEA SALT 1 EGG BEATEN (large) 5 TBSP COLD WATER 1 T...

QUICK AND EASY ( old American) RECIPES FOR PIE MAKING...PERFECT FOR THE WINTER HOLIDAYS

PASTRY:

FOR A BAKED PIE:
 3 CUPS ALL PURPOSE FLOUR
1 CUP SHORTENING
1/2 TSP SEA SALT
1 EGG BEATEN (large)
5 TBSP COLD WATER
1 TSP CIDER VINEGAR

Mix the salt into the sifted four and rub in the shortening.
Beat the egg with the water and vinegar and gradually add this to the flour mix until a soft (not wet) dough is produced.
Dust with a little four and set aside to rest for 1 hour before rolling. This makes 2 crusts for 1 pie.



WHOLE WHEAT PASTRY:
2 CUPS WHOLE WHEAT FLOUR
1 TS P SEA SALT
2 TBSP WHEAT GERM
3/4 CUP MARGARINE
4 -5 TBSP ICE COLD WATER

mix the dry together then rub in the shortening.
Sprinkle the water and gradually mix with a fork. This pastry should be  moist enough to hold together...add more water in dry climates.


COLD/UNBAKED PIES 

EGG WHITE PIE CRUST (this is for an ice cream pie)

1/4 cup graham cracker crumbs
1/3 cup sugar
1/2 cup walnut pieces
3 large egg whites
1/3 cup sugar
1 tsp vanilla extract

Mix the first 3 ingredients together, whisk the  egg white to stiff peaks and beat in the sugar and vanilla.
Fold this into the crumb mix then pour this into the greased pie pan and bake at 350F for 30 mins. Remove from oven and bake on a wire.
When cool enough mash this to fit the sides and base of the pan, then fill with ice cream and re freeze.



Graham Cracker Crust
1 cup graham cracker crumbs
3 tbsp Brown sugar
1/4 cup melted butter

Mix everything together well then press into a 9 inch pie pan, into an even layer over base and sides.
Bake in 375F oven for  5-8 mins. allow to cool before  filling...perfect for cheesecakes.
 



PIES PIES PIES PIES PIES PIES..all these unless otherwise stated are for 9 inch pies

CREAM FRUIT PIE

Apple Cream Pie (you may use any fresh fruit in place of apples)

 3 cups finely sliced apples
1 cup sugar
2/3 cup cream
1/4 tsp sea salt
1 rounded tbsp all purpose flour


Preheat oven 450F
Mix all ingredients together.
The put the mix into an unbaked pie shell.
Sprinkle with ground cinnamon, bake the pie in 450F oven for 15mins then turn the temp down to 325F and bake for 30-40 more mins. (after 20 mins, use a wooden spoon to press the apples at the top down so they soften in the juice/cream sauce).




BASIC CREAM SAUCE FOR CHOCOLATE, BANANA, COCONUT AND PEANUT BUTTER STREUSEL PIES).
2 CUPS MILK
1/2 CUP SUGAR
2 TBSP CORNSTARCH
2TSBP FLOUR
1/2 TSP SALT
2 EGG YOLKS
1 TBSP BUTTER
1 TSP VANILLA EXTRACT

 In a double boiler, scald 1 1/2 cups milk.
To thicken mix the sugar, flours and salt and add to the remaining 1/2 cup milk until smooth ( I use a jelly jar), when smooth beat in the egg yolks.
Gradually add this to the scaled milk and stir to thicken. Remove from heat and stir in the butter and vanilla.
let it cool covered, then pour into a baked pie shell (you may use the 2 whites to make a meringue to top this later then broil before serving).


VARIATIONS:
COCONUT PIE..add 1 cup unsweetened shredded coconut to the warmed cream sauce.

Banana cream pie..cover the bottom of the baked pie shell with sliced fresh bananas before pouring over the warm cream sauce.

Chocolate cream pie..add 2-4 tbsp Dutch cocoa powder to the thickening for the sauce

Streusel Cream pie...mix 1/3 cup peanut butter with 3/4 cup powdered sugar. Sprinkle half of this on the unbaked pie, cover with the warmed cream sauce then allow to cool. Top with whipped cream and more of the remaining mix.

LEMON SPONGE PIE
2tbsp flour
1 cup sugar
1 tbsp butter
1 cup milk 
2 eggs seperated
juice and grated rind of 2 lemons


Whip the egg whites until stiff and set aside
Mix the flour and sugar together then cream in the butter.
Gradually add the milk and egg whites and you beat the mix, finishing with the lemon juice and grated peel.
pour into an unbaked pie shell and bake at 375F for 30 mins or until center jiggles a little.

PUMPKIN OR SWEET POTATO PIE  makes a 9 inch deep pie or 2 x 9 inch pies

(This recipe works for either baked vegetable)

1 cups brown sugar
2 cups mashed baked pumpkin or sweet potato ( baking the vegetable intensifies their flavor and cuts down on moisture)
1 tbsp flour
2 1/2 cups milk
4 eggs 
1/3 tsp ground nutmeg
1/2tsp ground allspice
sprinkle of cloves
1tsp ground cinnamon
4 large eggs (room temp) 

Mash the cooled vegetable well, then beat in the sugar.
Whisk in the eggs and  1/2 the milk.
Whisk in the flour  to blend in well.
Whisk in the remaining milk and add the spices.
Pour into the unbaked crust.
Place on a cookie sheet in a 400F oven for 15 mins then reduce heat to 350F and bake for 30 -45 mins or until center slightly jiggles.
Remove from heat and cool before slicing.




SUSIECUE PIE
1 cup brown sugar
1/2 cup white sugar
1 tbsp flour'
2 eggs beaten
1tsp vanilla extract
2 tbsp milk
1/2 cup butter
1 cup chopped walnuts

Mix the sugars into the flour, then beat in the eggs, vanilla, milk and butter.
pour into an unbaked pie shell, bake 375F for 20 mins then top with the nuts and bake until  it has set.





GOOEY SHOO-FLY PIE..this is an American staple from before the Revolution.

Makes 2 pies

Make crumbs by mixing the following together:
2 cups flour
3/4 cup brown sugar
1/3 cup butter
1/2 tsp ground nutmeg
1tsp ground cinnamon


Make the syrup, by mixing everything together.

1 cup molasses
1/2 cup brown sugar
2 eggs
1 cup hot water (with 1 tsp baking soda dissolved in it)

Pour half the syrup in the base of 2 unbaked pie shells, then add 1/2 the crumbs. Then top this with the remaining syrup, and then this with th remaining crumbs.
Bake the pies in a 400F oven for 10 mins then reduce the temp to 350F and bake for 50 mins.
Serve at room temp. 

HAPPY HOLIDAYS AND THESE RECIPES SHOULD MAKE SURE YOU HAVE PIES ON YOUR TABLES EVEN IF YOU HAVE NO TIME TO SHOP.

 







 
 

PERSIMMON/APPLE QUICK BREAD AND IT'S VARIATIONS..RECIPES

This recipe makes some of the most tasty, dense and fantastic fresh fruit and spice/chocolate quick breads/cakes  EVER!!

THIS IS NOT YOUR OLD FASHIONED FRUIT CAKE!!

This recipe makes four 5x8 loaves (seems a lot but believe me there will be none left)

These are perfect for gift giving


In a large mixing bowl:
2 beaten eggs
2 tsp baking soda
2 tsp sea salt
2 cups fresh raw persimmon pulp/cooked apple sauce (any canned fruit in juice, drained and pureed)
1 cup cane sugar 
1 cup brown sugar
6 tbsp oil
2 tsp ground nutmeg
2 tsp ground cinnamon
2-4 tsp ground ginger (optional)
2/3 cup milk

beat/whisk together and allow to mature for 30 mins

Meanwhile heat oven 350F and arrange shelf in middle.
In a medium bowl mix  sift 5 cups  all purpose flour  or mix together 4 1/2 cups whole wheat flour

I added chopped pitted dates to mine

Gradually add the flour to the wet mix, adding it in batches and mixing well to incorporate.
Pour the batter into well oiled pans.
Bake pans on a cookie sheet for 1 hour or until a toothpick inserted comes out clean.

Cool in pans for 20 mins.
Then remove and cool on a wire rack.

In a  small saucepan , mix 1/2 stick butter, 1/2 cup molasses and 1/3 cup any liqueur (I used brandy, rum or amaretto)..heat until butter melts, do not boil.

Drizzle over the cakes on wire rack.

These cakes are best eaten a few days after they are first baked.

Wrap lightly in wax paper and foil...if you have to refrigerate them , allow them to come to room temp before slicing and serving.

 Variations: add chopped dates, any dried fruit, chocolate chips, any chopped nuts.
Make you cake spice cake or chocolate (add 2 cups unsweetened cocoa powder to the wet mix, plus 3 tsp instant coffee granules and 2 tsp ground cinnamon, when cooled drizzle with runny honey and amaretto/brandy & etc.).

 

OWN MADE FLAVORED OLIVE OILS...RECIPES AND IDEAS..perfect as butter alternative for breads, salads and cooked vergetables

Like most cooks I used to make these oils by simply placing fresh or dried herbs into the oil and then allowing the oil to be infused over several months..the problem with this method is that the herbs can get moldy or the oil spoil.

This method infuses with heat and then the oil should be kept in the fridge and used within a month...Also these oils are fuller flavored, and  actually use less, so please just make them in batches of 1 cup,(of oil) per recipe.

All are baked in 300f oven for 75 minutes and it is best to infuse in clean jelly/jam jars or storage/canning jars. The herbs/ingredients should be organic or wild gathered.

Use a  good extra virgin olive oil

Then the infused oil is cooled for 1 hour and strained through paper coffee filters, re-bottled and stored in fridge.

OIL FLAVORS: all use 1 cup extra virgin olive oil, placed in a 2 cup jar, on a cookie sheet

Basil, lemon and black peppercorn: (BASIC RECIPE)
 6 leaves fresh basil or 1 tsp dried
2 x 3inch strips of fresh lemon peel ( not zest)
8-10 whole peppercorns.

Add to the oil and cook for 90 mins. then cool for 1 hour and strain through coffee filter in a strainer.
Bottle and keep in fridge.

Chile & basil; replace the lemon peel with 1 small hot pepper,split and omit the peppercorns.

Adding garlic to any oil, add 3 cloves that have been smashed and cook as for the recipe.

Thyme or Rosemary infused oil, just replace the basil with 2 small sprigs of herb.

Mushroom infused oil, add 1/4 cup any dried mushroom to the mix, and cook  as in recipe.

ADDING TO 1 CUP EXTRA VIRGIN OLIVE OIL:

Oil de  provence:
 2 x 3 strips fresh orange peel
2 sprigs lavender
1/4 cup sliced shallots
2 springs thyme
1tsp fennel seeds
bake for 1 hour, cool and then filter.

5 Hot peppers oil:
1 hot red chile pepper split
1 habanero pepper split
1 jalapeno split
1/2 sweet bell pepper
8 whole black peppercorns
Bake this for 4 hours..cool for 1 hour then strain.

After 75 mins the herbs and ingredients will blacken, possibly get crispy this is fine and the result you are looking for, DO allow it to cool with the herbs in it before straining.

BETTER THAN A SMOOTHIE: REFRESHING SUMMER COOLERS. Zappy Melonberry, Maui Mule, Apricot-almond wizard, Pineapple-lemon-thyme cooler, Avocado-banana split.RECIPES

Now that we are having another heatwave...I know, nothing new for Los Angeles; I was craving something more than lemonade.
Here are some fantastic ideas to drink your fruit and cool down.
All the recipes serve 2
 

It is a good idea to have all ingredients ice cold

Zappy Melonberry
2 cups chopped ripe melon
1 cup berries (any berry..if using strawberries, hull and chop)
2 cups crushed ice
1 cup fruit juice or milk (nut milk is fine)
Blend and serve garnished with fruit



Maui Mule (has a kick to it!)
1 inch of peeled ginger
2 cups pineapple (may be canned unsweetened)
1tsp honey (optional)
1 cup  fruit juice or milk
1 cup crushed ice

Grate the ginger and add the pulp and juice to a blender.
Add the fruit and juice and blend well
Blend in the crushed ice and honey, and serve.

* For a creamier drink add 1/2 cup raw cashews..blend these first with the juice then proceed for recipe.

* another version is to add 1 tbsp  fresh rosemary leaves finely minced and then blend in..


Almond-Apricot Wizard
Great easy breakfast/meal replacement using dried apricots (high in potassium)

1 cup chopped dried apricots 
1 cup almond milk 
1/2 cup chopped almonds
Soak overnight

2 cups chilled almond milk
2 tsp honey (optional)
2 tsp raw wheatgerm
1 cup crushed ice
Place the soaked apricots and any milk left into a blender
then add the remaining ingredients and blend until smooth.



Pineapple, Lemon and Thyme Cooler..perfect for a summer afternoon

1 cup crushed ice
3 cups pineapple juice or canned unsweetened  pineapple chunks in juice
1 tbsp fresh thyme leaves (1/2 tsp dried ground thyme)
juice of one lemon

 Blend very well then garnish with sliced lemon



Avocado-Banana Split
2 bananas sliced
1 avocado, peeled and chopped
1 tsp honey
2 cups ice cold milk
1 cup crushed ice
few drops vanilla/almond extract (optional)

Blend the fruit with half the milk, then add the rest, extract and the crushed ice.
Serve in cold glasses



Stay hydrated and enjoy the summer heatwaves.

RECIPES FOR DAIRY-FREE MILKS, BUTTERS AND CREAMS

THESE ARE FANTASTIC AND EASY RECIPES...BUYING ORGANIC INGREDIENTS AND MAKING THESE AT HOME CAN SAVE YOU SERIOUS MONEY.


Basic Nut Milk...makes 2 cups, keep refrigerated and use within 4 days of making

1/2 cup RAW almonds, Brazil nuts, cashews, hazelnuts, sunflower seeds,  or peanuts
2 cups chilled filtered water or fruit juice

Place in a blender and blend very well, with 1/2 the liquid then add the rest
Pour into a muslin-lined colander/sieve and allow to drain.
Pull up the ends of the cloth to squeeze out all the milk..the drained pulp can be used in any baking recipe or even nutloaves/burgers.
This may separate on standing..just shake well before use.


Sesame and sunflower milk
1/3 cup hulled sesame seeds
1/3 cup hulled sunflower seeds
2 cups chilled water or juice
1 tsp honey or 1/2 tsp agave syrup
few drops vanilla extract

Proceed as for previous recipe adding honey and vanilla



Banana Cashew Milk
This is great for  breakfast as a smoothie..makes 2

1/3 cup blanched cashews

1 cup chilled water
2 tsp honey or 1 tsp agave syrup
1 large banana sliced
1 cup crushed ice
1 cup apple juice


Blend the cashews with the water, until a smooth paste.
Add everything except the ice and blend well
Add the ice and blend for 30 seconds...serve at once



Basic roasted nut butter makes about 1 cup/8ozs

2 cups any dry roasted nuts ( almonds, peanuts, cashews, hazelnuts, Brazil nuts, macadamia)
2-3 tbsp safflower or sunflower oil*

Grind the nuts to a fine meal in a strong blender/food processor.
While the machine is running add the oil gradually until a smooth paste forms


* add just enough oil to form a smooth paste

CREAMS  used as whipped cream for desserts and soups


BASIC CREAM RECIPE
1 cup  skinless almonds,  cashews, hazelnuts or peanuts
1/2 cup water or fruit juice*
Grind the nuts to a meal using a blender or food processor then add the liquid , blend until smooth and creamy.
* in place of water or juice use nut milk


Sweet cashew cream
1 cup raw cashews
1/2 cup pure apple juice
1-2 tsp honey or  half the amount of agave syrup

Proceed as for recipe above
Happy & healthier eating this summer from GOOD LIFE

De-Mystifying Cellophane Noodles

 I have to admit that these noodles have had me scratching my head as how to make them and not over cook them or have a sticky mess in a pan...here is the simplest way..pre-soak them  then they behave in any recipe and  are fantastic for anyone going gluten free as they are made with bean starch paste.



4 cups boiling water
8ozs cellophane noodles


in a large bowl, add the dried noodles and top with the boiling water,and allow to soak for 10-15 mins (depends on freshness of the noodles and humidity in the air.).

The make any recipe..Stir fries, curries, stews,  soups or simple broth and noodles. and add the pre-soaked noodles for the last 3-5 mins of cooking the dish ( the dish must have cooking liquor/sauce for the noodles to cook)

I love these in a salad with crisp lettuce and roasted nuts


If cooking separately, the  boil in water for 3-5 mins then  drain and add to any dish, for salads rinse in cold water or stock then add to the prepared veggies and nuts and dress with a light salad dressing, even just seasoned rice vinegar & roasted sesame oil is tremendous.