My Way, No. 24

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— As mentioned last My Way post, I was going to try to get out and enjoy nature a bit more. So far, I’ve come across adorable quail, jackrabbits, and hummingbirds in my “travels.” The little baby quail are the cutest things ever. I’ve also seen a lot of small lizards with curly black-and-white striped tails (it seems the stripes are on the underside of the tail). As long as I don’t run into any rattlesnakes, I’m good, haha. Here’s a few shots for those of you not familiar with the Tucson, AZ scenery. The first one reminded me of the Leaning Tower, that’s why I snapped a pic:

— At some points in my life, I’ve wondered “Where are all of the caring, loving people at?” The person who wrote this article let me know that there is someone who cares. I need that sometimes. They cared enough to sit down and pen this piece — letting us all know we need to get back to the basics: World Forgets Importance of Caring for Others http://www.desmoinesregister.com/story/opinion/abetteriowa/2015/06/12/world-forgets-importance–caring–others/71125060/?from=global&sessionKey=&autologin=

— Mucho Adventures in Food: I got on a bit of a potato kick with potato chips, the Vegetable Kugel with Caramelized Leeks I posted at Passover, and shepherd’s pie.

I made the chips to continue testing out our new food processor. At the lowest slicing setting, they were nice for thicker-style chips. If I want really thin ones, I will use a mandolin. At that thickness, I like to let them dry out a bit before bake-frying or frying. I made the kugel heavy on the sweet potatoes, and it was delish. Sliced up, it is wonderful to freeze and re-heat for a quick meal. I haven’t made shepherd’s pie in years, but suddenly started craving it. It may be because I had ground beef, and that’s rare for me. It’s just one of those simple, comforting meals that bring good memories. I rarely whip up mashed white potatoes beyond the occasional Holiday meal, but I just felt like having them. I make mashed sweet potatoes all the time, though. WAY back in the day when I worked as a banquet chef, garlic-roasted mashed potatoes with lots of heavy cream and butter were one of our staple sides. That’s still my fave way to prepare them today. Unfortunately, my cream and butter portions now have to be limited, so I just opted to use non-fat milk. I also didn’t have all my normal veggie fixin’s and just used what was in the fridge at the time. It was still a wonderful, comforting meal.

As I did indeed have the ground beef, I decided to make the Chipotle Cheeseburger Flatbread Melts I posted here.

I’m so glad Kevin is Cooking! I almost didn’t take a pic because I was so hungry by the time this was finished. I didn’t even wait for the cheese to melt. The aforementioned blog’s pics look way better than mine, so make sure to check it out! I adjusted the recipe ingredients just a bit using what I had on hand. I also used the homemade farmhouse cheddar from this post, and homemade non-fat Greek-style yogurt (posted here). This was super quick and easy. I didn’t have pizza dough made, but I was making a batch of those hamburg buns I wrote about…so, I saved a bit of the dough for these flatbreads. I Misto’d a little oil in a cast iron pan, then the dough, and was good to go. Just a small portion was quite filling. Really hit the spot & will be making again for sure.

109 degrees in the shade calls for carrot-ginger pops with cilantro! I use whole veg/fruit juice from my blender, as I don’t have just a ‘juicing machine.’

Sale on mesquite flour at my food co-op (yay!) had me making caprese (with homemade mozz), then roasted corn and onion salsa ebelskivers. I just mixed everything in the batter vs. stuffing it in the center.

I found this recipe for a Mung Bean Salad, and it was delightful!

I really enjoyed the dressing. I need to make a big batch, as I think it could go on all sorts of things. It has maple, mustard, cumin, turmeric, coriander, cardamom, clove, nutmeg, cinnamon, and a few other ingredients. Very tasty! I didn’t use the exact measurements, I just eyeballed them. Sometimes I will measure things out, but it looked so good — I wanted to hurry it up. I added pistachios for a little crunch. I think this is a fab go-to recipe for lots of different occasions.

These scrumptious Gorgonzola Grilled Plums with Maple Syrup and Chiles I posted way back inspired me to cook up a version with what I had on hand: Grilled Apricots with Mascarpone, Basil, Pistachios, and Pomegranate Reduction.

I almost thought to use pignoli, but went with pistachios at the last minute. I seriously would have made this recipe just as it was written if I’d had the ingredients. I mixed the mascarpone with a bit of non-fat yogurt. Straight mascarpone would have been my choice if I could have it. It’s so fabulously delicious. I did have maple, but thought pom reduc “molasses” would be nice.

And, last food bit for today…bagel bites, using the New York-Style Bagel recipe. This is really one my best recipe finds in the past few years. It’s so darn quick (I use the food processor). My mom thinks she doesn’t like bagels, but she eats them if I shape them into a loaf or whatever, haha. Sometimes, you gotta be sneaky.

Veggie, Cinnamon Sugar, Everything, Blueberry, Jalapeño Cheddar, Cinnamon Raisin, Sesame, Stuffed Cinnamon Roll. Next time, I might make them smaller. They were really about “two bites.” I got on a cinnamon kick, too, this past week. Not real healthy or anything, but…cinnamon, salt, and fine home-ground sugar of your choice (or you can use packaged powdered sugar) on popcorn for cinnamon toast popcorn. Yums!

— I wanted to share this post on the value of grinding your own grains. It’s from the same blog the Memorial Day Hot Dog and Hamburger Buns recipe came from. You can really see from her post how much can be saved, as well as it being a healthy choice for your family. Purchasing a mill can be an investment, so this post will give you a good break down of what you can expect to get out of it. I tried looking up “best mills” to also post, but many of the articles were not unbiased viewpoints. There are several types to choose from, including stand mixer attachments, hand grinders, stand alone electric grinders, and blenders that also serve as mills. I think you just have to find the one that meets your needs and fits your budget.

— 3 Household Tips: 1) Put stainless steel dish scrubbies in the freezer after each use to prevent rust from forming (been doing this for years as a tip from my aunt, maybe everyone else already knows this…but, just in case you didn’t), 2) Super Glue around the bottom of your rugs to keep them from slipping. Vid: How to Keep Rugs on the Carpet from Moving , and 3) Attach small furniture slides to the bottom of kitchen counter appliances that are hard to get to, or that you need to move about on occasion. I did this to my mom’s coffee pot that sits in kind of a tight spot. She feels more comfortable sliding it out a bit when pouring in the water. The slides keep the counter from being scratched, as well as provide ease of movement.

— Wedding Style Saturday | My Wedding Nigeria.

If this is what they’re wearing for weddings in Nigeria, I wish the trend would come to the US! “My Wedding Nigeria presents valuable wedding guide to couples getting married to an African, in Africa and especially in Nigeria.” Awesome!

— Love this Boho hammock!
42 Stunning Bohemian Inspired Homes | izismile.com.

— Eats & Drinks: I’m sure many of you have made chana masala. I like this post as it gives a lot of terrific nutritional info. I made a soup version of chana last week:

Chana Masala | Garden Fresh Foodie.

What about some easy naan bread to go with it? Naan Bread | Great British Chefs.

Elevated Breakfast BLT | Baker by Nature. Avec smoked duck uncured bacon.

Vanilla Bundtlettes with Cashews and Pistachios | lisbeths.de. Recipe is in German.

Vegetarian Scotch Eggs | Lady Rhubarb. 2nd recipe. Traditional recipe with sausage is listed first.

How to Make Miso at Home | Renegade Health.

The Sherry Cobbler Cocktail | Kitchen Riffs. This blog always has the best stories! Check it out!

Have a fabulous day! ‘Til next time!

Free Culturing eBooks + How to Grow Wheatgrass & “Savory” Popsicle Ideas

Cultures for Health Newsletter | Cultures for Health.

I have been having a grand time this week reading up on all sorts of culturing! I wanted to share this link in case any of you are interested in the same. If you sign up for this trés informative Weekly, you will receive access to free eBooks. From homemade cheese, milk kefir, water kefir, yogurt, sourdough, fermented fruits and veggies, kombucha…these eBooks are packed full of great wisdom, as well as a plethora of easy & healthy recipes. I think you will really be delighted.

How to Grow Wheat Grass in Soil | Growing Wheat Grass for Juicing | Cultures for Health.

I have been thinking about a “savory” popsicle post for the last week or so. “Savory” just meaning not super sweet. I know some of you do not care for sweet treats. I ADORE sweetness, but savory suits me from time to time. I started thinking about pops due to the extreme Tucson heat we’ve been experiencing (100 degrees!!!). My Tucson friends, make sure you stay hydrated! I walked a few blocks and left my water at home. I was parched in just a short distance. I thought we had a law in Arizona stating businesses cannot refuse anyone water, so I stopped along the way to ask for some. They didn’t refuse me, but said I had to pay for it (if I didn’t have my own cup), haha. Anyway, make sure you carry some hydration with you. Popsicles are also a perfect, inexpensive way to beat the heat. When I saw this article, I thought the wheatgrass juice would be a perfect “savory” pop base. If desired, you can add-in whatever strikes your fancy.

I mentioned there are a ton of recipes in the eBooks, so you could certainly convert some of them to popsicle form. What about beet kvass, carrot-ginger, or kombucha? Turn your fave veggie juice or smoothie blend into a pop. Sometimes, I get in an Earl Grey mood, so I was thinking about an Earl & milk pop. Caffeine dehydrates, though, so that’s more for the flavor (unless I get decaf). All sorts of teas, herbs, and fragrant flowers (like mint, cilantro, lavender, or elderflowers) would be lovely bases. And, I love grapefruit (though they can be on the sweet side depending on the variety or ripeness), so I would love to make pops with the juice and maybe a bit of basil or another herb. You could also just add a bit of sourness or spice to a sweeter base, like mango pops with chile and lime sprinkled on the outside. There are also, of course, cocktails-turned-popsicles. The alcohol content needs to be low enough for them to freeze, though. These are just a few of my ideas, and I’ll post more as they come to me.

Keep cool!

My Way, No. 22

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Honey gave way to maple this go round for the cherry-vanilla syrup from this previous post: 8 Fruit & Herb Honey Syrups. I still had my gift of bourbon from the December Holidays left, so I finally decided to make that float I was keen on. The syrup + club soda + bourbon + homemade vanilla froyo. Yums!

A beer fairy left a bit of brew for the masses, so I thought a beer bread was in order. I sprouted rye berries for a sourdough and used the beer in place of water. Beer made me think of pretzels, so that was the next step. Stuffed with brown mustard, they were a tasty treat! If I had thought about it, I might have made a homemade beer mustard:

I will admit I usually flake off the salt from most of them, haha. I will have one or two with the coarse salt, but then it becomes too much.

I finally made the Sesame Seed Salmon with my homemade mirin (with actual salmon this time vs. tofu). Delish! Make sure to check it out. Quick & easy.

Cheese, cheese, and more cheese! If you love the cheeses, please, please check out my post on Thrifty Ideas for Home Cheese Making & Homemade Cream Cheese. My mom is the one who requested I delve into the homemade cheese world, and I am so glad she did. When Mother’s Day rolls around, I try to find things I can do to please my mom (I know it should be all the time — I try 😉 ). So, many of those things have kept me from blogging this past couple of weeks. As I said in the cream cheese post, my mom adores fruit crepes (filled with a sweet cream cheese mixture). I have made several batches of cream cheese now, and it couldn’t be easier. I initially started with a buttermilk culture vs. purchasing a freeze-dried. The instructions for making your own cultures can be found in the links from the Thrifty post. I’ve now moved on to using meso & thermophilic cultures, as well as vegetarian rennet from the Cultures for Health site (also linked to in that post.). The Curd-Nerd site is SO informative, and I tried to study as much as possible before attempting too much. I recommend anyone just starting out do the same. There are quite a few things to learn, & you don’t want to waste your time or money. So far, I’ve used the recipes for queso fresco, haloumi, traditional ricotta, farmhouse cheddar (needs to age), and I just made this mozzarella:

Queso fresco and cream cheese (or yogurt cheese) are the easiest to make, IMO, and you can always use a buttermilk meso culture (especially if you are just starting and want to keep your costs low). I’ve made the queso and haloumi with skim milk, and they turned out fine (though not as rich). For small amounts of cheese, I started using thin, thin linen napkins (from my grandmother 🙂 ) to drain the whey from the curds. I just wash them, and they are ready to re-use. For larger batches, I started using a large piece of muslin. I will use cheesecloth to line the molds.

— I am enjoying my stainless lunch tiffin, which I must say was a SQUEAL DEAL at my food co-op, Food Conspiracy. *Sidenote: if you’re in Tucson, the co-op has unbleached cheesecloth for cheesemaking.* I hand-stitched a little insulated bag for it with material leftover from another project. I recycled the drawstring from another bag.

The fabric store I purchased the material at was my fave on my side of town, and I am bummed they have closed down. I keep running into others saying they are also upset. Perhaps the location was an issue. It would be nice if a locally-owned shop opened up. After doing this by hand, I thought, I really need to learn how to sew on a machine. It took far too much time, lol. Often fabric stores hold classes, so I may try to tackle my fear of it being an impossible task for me — just take the plunge.

— Other inexpensive projects I managed this week involved concrete. At less than $3 for a 60 lbs. bag, I feel I made out quite well. First off, I partially filled these small tin buckets:

What did I do with them, you ask? OK, don’t think I’m silly (OK, maybe I am), but I made a set of bed risers. A while back, I saw a set of 4 bed risers (upwards of $20) that were essentially a cup with a lift in them. I thought cement/concrete in my own cups would produce the same effect. I just wanted a few extra inches for under bed storage. You just mix the concrete with water, let dry, and voila! I used more leftover fabric around the frame legs so they wouldn’t shift around. This proved fabulous and provided me with the storage space I desired…with very little cost.

And, until I decide to invest in a full-on cheese press, I filled recycled containers with the concrete to weigh down my cheese molds. So far, so good, and I am sure I can come up with a few other ways to make use of the rest of the bag.

— We did decide to invest in the Cuisinart Elite 12-Cup Processor. 10-year motor warranty, with a limited 3-year warranty, 1000-Watt motor. So sorry, Cuisinart was misspelled in the last post. Sometimes, if a word is incorrect once, it will not change it afterwards (I guess it thinks it’s correct). As I previously stated, it has large and small work bowls, so you get 2 for 1. I’ve whipped up pizza dough for my mom, smooth as silk nut butter, falafel, guacamole, banana “ice cream” (using the recipe from the included cookbook with a bit of honey, vanilla, and fresh coconut milk), and shredded coconut (for chocolate-coconut bon bons for my mom). With my previous processor, I used the metal ‘S’ blade for bread doughs, but this model has a specific yeast dough blade. The metal blade works well for pastry doughs. It also includes an adjustable slicing disk.

Right now, I couldn’t be more pleased! Slow cookers and processors are 2 of my most beloved pieces of kitchen equipment. I also found you can purchase an egg white whipping disc separately. If you are in the market for a new processor, I encourage you to watch the demo video on the Cuisinart site. It would also make a great gift!

— One more thing that might sound silly…Last year, I pulled out some vinyl that didn’t work for a project I had in mind. I happened to be cleaning the fridge around the same time and suddenly thought it would be great to line the fridge shelves/drawers. The backing is kind of a thin, breathable fabric. Well, a year later, this one little thing has saved me tons of clean-up time. It may seem odd at first, but spills, etc. wipe off so easily. Or, you can pull them out and wash them.

— Would love to DIY leather (probably with pleather, though) bracelets such as these:

Newset Fashion DIY Jewelry Copper Leather Bracelet | ebay.es.

Hot Fashion Infinity Leather Music Bracelet | ebay.com.

Racer back DIY just in time for summer:
Tank to Racer Back Tutorial | trashtocouture.com.

— The heat has come, so I started to search for DIY patio blinds/shades. I’ve finally made up my mind about which route to take, but I wanted to share this budget-fab project I came across: No Sew Drop Cloth Patio Curtains | scatteredthoughtsofacraftymom.com.

Blue is not my fave color, but I found this room so soothing and peaceful to look at:
eudecoro.com.br.

— Amazing World of Penguins. Awesome pics, must see!

— Good goodies:

Spinach and White Bean Tacos | theskinnyfork.com.

Found another way to use teff: 5-Ingredients Banana Pancakes with Teff Grains (Gluten Free) | fussfreecooking.com.

Hip Girl’s Buttermilk Cake | ohsweetday.com.

Buffalo Cauliflower Bites | lavenderandlovage.com.

Spinach-Stuffed Baked Salmon | Go Red for Women.

Baked Alaska | Great British Chefs. It has a panettone base!

For your retro party: Pineapple Cheese Ball with Pecans | sippitysup.com.

Detox Smoothie | blog.freepeople.com.

Rainbow Sangria | Gimme Some Oven.

Until next time! Have a great day!

My Way, No. 18

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

 

— I changed the view on my blog template. It no longer scrolls forever. It will show several posts, then opt to show older posts. This will make it easier to see the footer (where you can search by category or topic). If the footer is not immediately apparent, click on the arrow at the bottom right of the screen. I also added a tag cloud. For any new readers (hi! 🙂  ), I will just restate that the blog menu is hidden. It can be unveiled by clicking the 3 lines in the top right-hand corner of the screen. I am going to try adding a few more pic links to these ‘My Way’ posts, so they may be a bit longer.

— Some Adventures in Food to catch you up on….I tried a few of the recipes from my Healthy Work Lunches post. Going with a SW theme, I made use of corn, chickpeas, and black beans for 2 meals: Chunky Corn & Black Bean Falafel and Vegetarian Tortilla Soup (both from the blog post with 29 recipes). I love the joke on the falafel post: What did the sick chickpea say to the doctor? I falafel, lol! For the falafel, I pretty much stuck to the prescribed recipe and used my homemade non-fat yogurt (whey drained) for a dipping sauce. I did give them a Misto of oil, but the recipe indicates they will bake up crunchy without it. I let them cook a little longer than the allotted time. I took a few for lunch, and they were quite delish without reheating them.

 

I found the Tortilla Soup recipe with several others under the Moroccan Soup with Kale and Chickpeas (check the link from the 29 recipes post). I replaced the chiles with chipotle in adobo (I had it on hand), chickpeas for hominy, used a combo of tomato paste and fresh tomatoes (blanched & shocked, skin removed), and added corn. I will have to grab some hominy the next time I see it — yums! This recipe gave me an opportunity to try making queso fresco with skim milk. It’s not as rich as a whole milk version, but I am enjoying it (and my body can tolerate it). I followed the guidelines from my Thrifty Ideas for Home Cheese Making post. I’ve only had tortilla soups with cheddar in the past. I made corn tortillas last weekend in my batch cooking, so I just pulled them out of the freezer, sliced them up, then baked them off. For an on-the-go meal, I layered the toppings in a canning jar. I’m weird and do not like my food to touch before it’s supposed to, lol, so I put parchment paper between the layers:

 

Also from the link with 29 recipes, I made some chocolate-orange energy bites:

 

These were more like a sweet treat for me, versus something to give me energy. I took cues from the recipes for Chocolate Peanut Butter No Bake Energy Bites and the Chocolate Tahini Oat Bites. If I remember correctly, this is what I put in them: Oats (toasted whole & ground), ground flax, ground chia, powdered chocolate, toasted coconut, cooked sweet potato puree, raisins (chopped & pureed), chopped candied orange peel (still have some left from Christmas!), orange zest, vanilla extract, some kind of sweetener, and salt. I coated a few with ground almonds. This was slightly random, and I was just trying things out. I blended the sweet potato with some of the raisins, the vanilla, and powdered chocolate, then combined it with the dry ingredients. The sweet potato puree tasted just like chocolate pudding. I do not care for chocolate pudding, but it was fab with the rest of the mix. I love the combo of chocolate with orange. Next time, I would like to try a chocolate-nut/seed butter concoction. I am thinking the Spicy Carrot & Hummus Sandwich from that link is next!

From the link with 90 work recipes, I made the easy & delish Tuna Salad Lettuce Wraps with Capers and Tomatoes (with a homemade Italian-style dressing) and the Chicken & Rice Salad with Ginger-Sesame Dressing (subbing tinned salmon for chicken). I would like to keep a bottle of the Ginger-Sesame in the fridge. I altered it a bit by making a blended sauce with: whole lime (instead of just the juice), Sriracha, mustard, a touch of maple, and replaced some of the olive oil with water. I can see putting this on all sorts of things!

 

I made a few gingerbread Hamantaschen using the Purim recipe from last week. It was not vegan, as I replaced the coconut oil with egg yolks and some of the maple with honey. I used orange zest vs. lemon and just added gingerbread flavors (ginger, cinnamon, nutmeg, cloves, molasses). I took a shortcut and rolled the dough into a log. I popped it in the freezer, then just sliced it into rounds the next day. I was concerned about the fillings leaking out, so I pinched them up a bit more than usual. So, the shapes were kind of “meh” to me, but I did what I could. Fillings were pomegranate-chia seeds & sweet non-fat yogurt cheese. Great with a vanilla rooibos chai I had:

 

Thinking ahead for St. Patrick’s, I also baked another batch of whole wheat muffins. I made them green for the occasion, and they were not attractive at all. But, they satisfied my craving for a savory bit of bread. I took a pic, but it was very dark. I will try to post a pic if I make another batch. I made them using the same method as the Toasted Sesame Mango-Mandarin, using buttermilk for milk, avocado for oil, steamed kale and parsley (pureed), chopped scallions, and topped with pepitas. I wanted to use spinach at first, but only had kale. They were yummy, but you have to be the kind of person who really likes greens. They hit the spot for me.

— Enough about food (for a few seconds, anyway 😉  )! So, after cooking all that up, it’s time to run the dishwasher 🙂  . I rarely run the dishwasher, but my mom said it should be run every so often. I’m not sure if that’s just a myth??? I had a commercial rinse agent (from my mom’s friend), and the last of it is gone. I thought I could probably just use vinegar (it seems vinegar, baking soda, and salt have host of uses), but I found this important post: Natural Dishwasher Rinse Aid. You can indeed use vinegar, but this link gives a little warning about how to do it properly (without ruining the dishwasher parts).

— I just love some of the up-cycled suitcase tables from my 30 Creative Ways to Reuse Old Things post. Here’s another cute idea: DIY Suitcase shelf | DIY + Crafts | Pinterest | Mai Spy. 

 

Wouldn’t this be a pretty centerpiece, silver or gold branches with candles: Dekoration | freshideen.com.

 

— Awww…Rare Russian Bear Cub Abandoned In Box Outside Circus.

— This photo series mental health project did indeed move me. A picture does say 1000 words. Very touching: http://colorlines.com/archives/2015/02/this_people_of_color_and_mental_illness_project_will_move_you.html

— Great tutorial on using Fray Check for No-Sew Projects: No-Sew Scalloped Shorts DIY | candimandi.typepad.com.

 

— While looking at the Fritaffles post, I saw a kitchen tool called a ‘supoon’ mentioned. I looked it up, and it’s pretty neat-o. The handle design sits the spoon off the counter (pic’d with ‘clongs’): Dreamfarm Supoon and Clongs | opensky.com.

 

— Today’s Featured Food & Bev: After making Hot & Sour Soup and Eggplant in Garlic Sauce a couple of weeks ago, I also decided to make Sweet & Sour Tofu adapted from this recipe: Sweet and Sour Chicken. Fabulous!

 

Not really a recipe, but love this presentation for dragon fruit: Dazzling Dragon Fruit | cookingontheweekends.com. 

 

Broccolini Benedict w/ Meyer Lemon Hollandaise | feastingathome.com.

 

Cherry Bakewell Cupcakes | sweet2eatbaking.com.

 

Mini Mimosa Bar | theglamouroushousewife.com. (Has a video.)

 

Moroccan-Style Tofu with Apricots, Almonds, and Olives | vegkitchen.com.

 

Beer-Candied Bacon | tideandthyme.com.

 

Lemon Lime Loaf | theendlessmeal.com.

 

Take care, & I’ll see you next time!

Baking Substitutions & How to Make Healthy Muffins from Scratch

How To Make Healthy Muffins from Scratch | Easy Healthy Recipes | simplenourishedliving.com.

It’s been a long while since I’ve purchased whole wheat pastry flour. I had no idea what I would use it for, but I figured it’s a useful pantry item. I thought about making a cake (which I rarely do from scratch), then cupcakes, then savory muffins. Ultimately, I did decide on muffins, but went with a just barely sweet version. I kept searching for healthier versions of muffins, and then specifically searched for lower calorie, whole wheat, or butter-free options (trying to keep it butter-free these days 😦 ). Finally, I went with an older recipe my mom had for basic whole wheat muffins. I needed to make a few substitutions for what I had in mind, though. I wanted to share the above blog post as it gives baking substitutions and great tips concerning what to do (and not do) to create wholesome, nourishing muffins. A couple other links you may find helpful:

Ingredient Substitution Table

Substitution List for Baking

And, this link gave me a good look at the scientific breakdown of cooking without butter: Dairy-Free Cooking. Make sure to check the included link listing specific dairy-free butter alternatives.

These links helped me determine the best course to take with my substitutions. Whole wheat pastry flour for whole wheat, 1/2 homemade skim buttermilk & 1/2 homemade non-fat yogurt for milk, 1/2 mango puree & 1/2 orange puree for oil, and maple for sugar. I separated the egg and folded the whipped white in at the end (as tipped in the last link), also adding orange zest and a tiny bit of vanilla. I know that’s a lot, lol 😀 . The zest really made the muffins pop. The sugar called for in the recipe was very minimal, and that was fine by me. I initially wanted a savory muffin, anyway, I just thought the fruit puree would be nice. I thought about dates or more mango/orange to replace the white sugar, but went with maple instead. Next time, I might replace the oil with a veggie puree (sweet potato, even?). So, with all that, I ended up with Whole Wheat Toasted Sesame Mango-Mandarin Muffins. Pic:

These are fab to take-with, and there was not much textural difference from the whole wheat pastry flour in comparison to AP flour. The blog posts were very handy indeed!

Blueberry muffins are popular, for sure, so I wanted to leave you with a recipe I came across in my search:

Vegan Whole Wheat Banana Blueberry Muffins | lowfatveganchef.com.

Have a great day, and I hope these links are of some use to some of you!

My Way, No. 7

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Have you ever felt like you were going to scream if you had to make one more decision? Like you would explode if one more set of choices came before you…your mind overwhelmed by life’s questions? I got to that point this past week. Now, if I were being unselfish, I would have thought about the fact that it’s a blessing to be able to even make decisions. Some people are not that fortunate. I was having a self-absorbed moment (or two), though. Then, it seemed as if the heavens opened up and shone upon me…someone else coming along to give me peace and direction. Like God was saying, even though you’re being selfish and a bit ungrateful, I’m still going to help you out, haha. Thank goodness for mercy and folks who come to your rescue!

— Thank goodness for a couple of recipes that eased my decision-making about what to prepare for Hanukkah! Normally, it wouldn’t have been that big of a deal, but my mind was overloaded at the time, lol. I wanted to make jelly doughnuts and made blackberry jam in anticipation. As with the bagel recipe I recently posted about, though, I wasn’t really in love with the recipe I had. So, I kept going back and forth about it. Then, lo and behold, I saw this recipe and thought, “Why not give it a try?” So glad I did! Now, I must confess (probably to the cringing of pro bakers everywhere) that I changed a few things. I usually try to avoid altering baking and pastry recipes too significantly, as it’s a scientific process. And, as pastries are not my strong point, I feel I should leave it to the pros to deal with the whole science of it. I decided to risk it this time, though. I was hoping the changes wouldn’t make that much of a difference: I subbed oil for butter (as I am still fasting from it), used egg yolks instead of a whole egg, my homemade non-fat yogurt instead of milk (the only milk I had was frozen, and I didn’t want to wait until it thawed), and added a little more sugar to the dough (my sweet tooth). I know if you are a baker, you are probably frowning, lol. I thought a Star of David shape would be cute, so I cut a few like that and the rest into squares. They were awesome! So good fresh and warm:

Fasting from butter, cheese, etc., is difficult, but my body feels so much better when I do. Eggs are fine for me, though (in moderation), so that’s why I used the yolks. I thought it might make up for the lack of butter (richness). Good source of protein and iron for me. I used the whites in another recipe I made to celebrate (instead of the whole egg it called for): Cauliflower Fritters with Roasted Garlic and Paprika Aioli. I desperately wanted to make this recipe as soon as I saw it. I have never thought to prepare fritters with cauliflower. It called for parm, though, so that presented a dilemma. I decided to punch up the flavor from the missing parm with nutritional yeast, scallions, cilantro, and eggplant. I used whole wheat flour for the batter base. I tried to make up for the calories of frying by using a lower fat dip. I swapped a mixture of light mayo and non-fat yogurt for the freshly made aioli. I know a homemade aioli would have been great, but I had to try to cut a few cals somewhere! They were actually fab with or without the dip. I could have eaten quite a few more, so I had to limit my portion by putting the extras in the freezer, haha:

— I guess I’m a bit late getting into the Christmas spirit this year. It seems to have snuck up on me just these past couple of days. I know it has finally hit when I start playing the Bing Crosby Christmas tunes. He performs my some of favorite tracks and it just sets me in the mood. I’m just now starting to think about what I’ll prepare and any decorations, so I thought I would share this link on 10 Christmas Buffet Table Ideas. I like plated Holiday dinners, but they give a few ideas on setting up stations to keep everything flowing smoothly.

— OK, so I might be a few years behind the trend, but I think this is a cute Christmas outfit. And, check out these cute Christmas nails, leggings, and purse.

— A great article on using ‘people first’ language regarding mental health. (http://www.providencejournal.com/news/health/mental-health/20141122-in-talking-about-mental-illness-people-first-terminology-eases-stigma.ece) I believe I first heard of this when I was interning at Camp Wellness. I really think the explanation he gives about using certain terminology is informative — it’s not about political correctness, but about how the impact of words is important. I also wanted to share a Dallas news reporter’s story that touched me: Erasing the Stigma of Mental Illness the Best Way I Know How. (http://www.dallasnews.com/opinion/sunday-commentary/20140425-fighting-the-stigma-of-mental-illness-the-best-way-i-know-how.ece)

— I have been reading about the recent Civil Rights protests in different places across the country and the march in Washington. It’s a subject that is sensitive for many Americans (no matter your cultural background, in many instances). You try to not let anger get the best of you, but these things must be voiced. If you are a minority in America, you know racism and discrimination. If you are a Black male in America, you most assuredly know racism, discrimination, and most likely a host of other deplorable things. I would say in Arizona, unfortunately, there is nearly as much (if not completely equal) hostility towards those with a Hispanic background. Our country has come far, but there is still so far to go. I continue to pray for everyone concerned. I hope that you will as well.

— I want to leave you with a few other recipes I think look grand, & hopefully I’ll be back with more soon. Bake-frying for Hanukkah: Sweet Potato Falafels with Coleslaw. Christmas means (for me) an abundance of eggnog and eggnog-flavored sweets and treats: Eggnog Cheesecake Bars. Also, I tend to indulge in more peppermint this time of year: White Chocolate Peppermint Mousse. How about some veg soup for these chilly days: Kale and Cauliflower Soup. Quick, Easy, Hearty, and Thrifty: Bombay Lamb Wraps. It’s so nice to get cozy by the fireplace (or the electric heater 😉 ) with a warm mug of mulled wine: Glühwein.

Take care! ‘Til next time!

My Way, No. 6

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— After posting so much about the waffle sandwich I had at the Viva La Local Festival, I thought I would link you to a resource for mesquite flour. I figured it may not be available in many places outside of the Southwest. You can purchase it at Native Seeds/SEARCH’s online store (see my pics from our local Tucson store here). It’s organic and Kosher, and a great alternative if you cannot have wheat.

— I know it’s winter time, but I had to share these totally adorable DIY Fall Boot Cuffs. One of the easiest projects I’ve seen, and you could certainly carry them into these winter months.

— Hanukkah, Chanukah, however you spell it…will soon be upon us. This blog post had different intentions, but I think this twig star is a perfect DIY project for the occasion (I also see by a couple of the comments that others agree). And, check out this website for modern decorations and edibles (the modern bite cookies are stunners!)

— Read about Brazil’s biggest mass wedding. Awesome! It was held in Rio de Janeiro and involved nearly 2,000 couples!

— I had a little disappointment this Thanksgiving…for the past few years, my mom and I have been working with the Jewish Federation and the Salvation Army to carve turkeys for Thanksgiving and Christmas meals served to the public. This year, we didn’t get a call and found out too late that the SA had a new director take over the program. I look forward to seeing the same folks each Holiday, so I was kind of bummed. Some of them have been carving the turkeys for 15 – 20 years, so I can imagine they were also disappointed. Hopefully, we’ll get to participate in some way for the Christmas meal.

— I did make the berry and pom Antioxidant Detox Smoothie I posted after Turkey Day, and it was delish! I used my homemade yogurt and whey along with some fermented beets. As I said, it made me a little chilly, so I had a cup of hot tea afterwards: turmeric, ginger, cayenne, cinnamon, and lemon. Really a warm and soothing blend.

— I also sipped on hot tea all day yesterday, as it was rainy and cold (like mid-50’s, low 60’s, which is cold for Tucson). I had a ‘bread bowl’ from Beyond Bread (a local bread and pastry shop), so I decided a hot bowl of soup was in order. I didn’t know if I would use the bowl for a dip or soup when I purchased it, but the weather made my decision for me. They only have sourdough white bread bowls (I usually buy whole grain breads), but I really wanted it at the time. I figured it would be a treat meal. I started to make a cream of asparagus soup, but eventually made a curried chunky tomato. It’s such a comfort food for me:

The bread was SO good! I had to force myself to not eat the entire bowl in one sitting. I usually try to buy whole grains (as they are healthier), but I still love refined bread and flours…and white rice, OMGoodness…I really have to restrain myself if I start eating white rice, lol. I’ll try to post a few pics from Beyond Bread soon.

— Just saw these DIY Mint Julep Favors on the Curbly site. Too cute! More DIY here: 101 Homemade Holiday Gifts. All sorts of fun ideas from food to beauty to fashion and more.

— Yummy-Looking Food & Bev: Ficelle Picarde, Kimchi Ssambap, Butternut and Sweet Potato Lasagne with Sage Toasted Pine Nuts and Nutmeg, Berry Entremets (Beautiful! If you don’t speak Russian, you’ll have to translate), Homemade Gingerbread Syrup, Vegan Whole Wheat Maple-Oatmeal Bread.

See you next time!

Same Ingredients, Different Dish, # two

We had a very low-key Thanksgiving this year, and we actually celebrated on Friday. No big family production this year. Nothing went as I had planned a month ago, but it went well. I am still fasting from a number of things (like butter), so that gave me limited options as far as traditional foods go. It was very difficult not to eat dressing, as it’s one of my favorite Thanksgiving treats. It looked so yummy! I decided to break my cheese fast for the Holiday, though. I went back to my tradition of pasta instead of a turkey dinner. I didn’t prepare sweet potato gnocchi as I thought I might (it has a butter sauce). I just made a simple dish of spaghettini with an extra-virgin olive oil vinaigrette, kalamata, feta, tomatoes, asparagus, and red onion. Really simple, but after fasting from cheese for a while…it was heavenly!

I also made this Red Fruit and Feta Salad with Red Fruit-Red Onion Dressing:

Easy salad with feta, raspberries, pomegranate, apples, dried cranberries, and salted roasted almonds. I made the dressing ahead of time (so the flavors could meld) with the raspberries and pomegranate (juiced, then strained), dried cranberries, oil and fruit vinegar, herbs, garlic, honey, s&p, a little bit of grain mustard, and minced red onion. This was also a very simple prep, but again, having cheese made it delightful.

You know that I am La Cashionista, so of course I am going to find a way to use these ingredients again. The cheesecake in a jar from my local food co-op started me thinking about making something similar. At first, I was going to mix cream cheese with yogurt to lighten it up a bit. I made a batch of homemade cream cheese for my mom, so I was going to use that. Then I thought, I really didn’t need it. Just yogurt would be fine and would satisfy me. “Eggnog” Yogurt Parfait with Brandied Fruits:

I usually associate eggnog with Christmas, but this is what I felt like having. This pic isn’t the greatest, but hopefully you get the gist. I didn’t actually use eggs for this parfait. The flavors are reminiscent, though. I sweetened my homemade Greek-style yogurt with a little brown palm sugar, nutmeg, and vanilla. I let the fruits steep in simple syrup with brandy, then layered them in with the yogurt. I used the same fruits from the salad (dried cranberries, pom, apples), but also added a layer of dried figs and raisins. I reduced the syrup a bit and drizzled that over the raspberries and almonds. This was very filling, and I was challenged to finish it all. I had a couple of bites leftover.

I will be making detox smoothies and fruit waters to keep that fruit love going and use up my leftovers (see my previous post for recipes).