Honey Peanut Butter Cookies

HONEY PEANUT BUTTER COOKIES

The day before:

1 cup all-purpose organic flour (I used rice and kamut) soaked in 1/2 c. oats and 1/2 c. yogurt and  4 Tbl. softened butter for 12-24 hours.

The next day:

1/2 cup honey

1/2 cup creamy or crunchy organic peanut butter 

1 farm fresh egg 

1 teaspoon pure vanilla extract

1/2 tsp. baking soda

1/4 teaspoon salt

1. Heat the oven to 375°. 

2. Add the rest of the ingredients to the flour mixture.  Mix really well.

3. Chill for 20 minutes. 

4. Drop cookies onto the baking sheet, and then use a fork to gently press a crosshatch pattern into the top of each one.

5. Bake until lightly browned, about 15-20 minutes (a little less for smaller cookies). Transfer the cookies to wire racks to cool. Store in an airtight container or freeze.

Yogurt Dough Soft Pretzels with Cheesy Jalapeno Dip

Yogurt Dough Soft Pretzels


Ingredients:
3 c. freshly ground flour (I used 1/2 kamut and 1/2 rice)
1-1 1/2 c. yogurt


Soak 12-24 hours. Soaking 24 hours will ensure the pretzels will rise beautifully! :D


When ready to make them, add:


2 tsp. baking soda


While working dough, heat 1/3 c. baking soda and 5 c. water to a boil and remove from heat.  Preheat oven to 400 degrees.


Use extra flour to get the dough elastic-y (is that a word?).  Divide into 12 or so pieces. Roll each into a "snake" about a foot long. Shape into pretzels.  Dip into baking soda water and put right on a buttered pan (Stoneware is my favorite).  Sprinkle with kosker or sea salt ( I used fine sea salt and it worked wonderfully.)  
Bake about 10 minutes.


Cheesy Jalapeno Dip

Ingredients:
2 Tablespoons butter
2 T.  flour (I used rice)
salt and pepper to taste
3/4 - 1 c. water, broth or milk
OR the night before I soaked the flour in the water)
1 clove garlic, finely minced
1 jalapeno, finely minced
1 c. cheese, grated
1/2 - 1 tsp. cayenne pepper


Note: This dip isn't too spicy when fresh, but if you store extras in the fridge, beware! It'll knock your socks off!


In small sauce pan, melt butter over medium heat.  Add flour, salt and pepper and whisk to combine, cooking about one minute until smooth.  Add milk, whisking constantly.  Add garlic and jalapeno.  Switch to wooden spoon and stir frequently until thickened, about 15 minutes. The sauce should begin to coat the back of the spoon.  Remove from heat and stir in cheese and cayenne pepper (to taste)


We have had this twice in the last month. Oh, so good! :D

• . 

Spinach and Fruit Salad with Raspberry-Orange Vinaigrette

Spinach and fruit salad
This recipe idea came from my cousin-in-law, who brought it over for dinner one night.  My sons and I fell in love with it and decided to re-create it.

Ingredients:


 3-4 cups of baby spinach
1 apple, diced
1 orange, diced, separated
1/3 c. raisins, soaked for 30 minutes
1/2 c. blueberries
2-3 slices of bacon, cooked, cooled and crumbled

Mix together and serve with Raspberry Vinegaretter (below)

Raspberry Orange Vinaigrette

This dressing is delicious, sweet, tangy, and a beautiful color.  Even my 4 year old loved this dressing! :D I used the jar method and the boys loved shaking it as hard as they could :D

Ingredients

·                                 1/4 cup grated/minced onion (half of a small onion)(opt)

·                                 1/2 cup raspberry vinegar (white wine vinegar or 1/4 c. apple cider vinegar and 1/4 c. raspberry juice (I thawed and drained some frozen raspberries ) will work just fine too)

·                                 2 Tablespoons honey (warmed

·                                 1 teaspoon dry mustard

·                                 1 teaspoon salt

·                                 1 cup olive oil

·                                 grated rind of one orange (2-3 Tablespoons)

·                                 1-1/2 teaspoons poppy seeds (soaked 30 minutes)

Directions

3 EASY WAYS TO MIX THE DRESSING:
--In a blender or food processor. Mince the onion (if you are using). Add vinegar, sugar, mustard, & salt to the blender or food processor and mix until combined. With the blender/food processor running, add the oils in a thin stream through the hole in the top. Blend until well mixed. Add poppy seeds and pulse just until mixed.
--In a bowl. Whisk together vinegar, sugar, mustard, salt, minced onion, and poppy seeds until well combined. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
--In a jar. Add everything except the oil to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.

If too thick, may be thinned by whisking in water a tablespoon at a time until desired consistency. Dressing will keep in the refrigerator for several weeks.

The Most Amazing Fruit Cake!

   I decided to make fruit cake this year.  I had heard mostly bad things about it (having never tried it-or if I have, it has been too long to remember) and was determined to decide for myself.  And...it was a huge success! We couldn't get enough! :D


  So I started the day before by preparing for the next day:


Blend:


* 3 c. freshly-ground kamut, spelt or wheat flour

Mi

* 2 c. yogurt


Leave for 24 hours and it will rise beautifully when it bakes.


Combine 4 c. dried fruit (organic if possible)( I used dried cranberries, dried apples, dried apricots, raisins and dried dates) Other options would be cherries, pineapple, pears and peaches)
with 1 c. dark rum and 1 c. water (adjust as you need to)


The next day:


To the dough add:


3 eggs, lightly beaten
1 tsp. sea salt
2 tsp. baking soda
1/4-1/2 c. honey or maple syrup
1/4 c. melted butter
(opt) 2 c. any nuts you like


1. Drain fruit, reserving rum liquid.
2. Mix everything together well.
3. Pour into buttered pan.
4. Bake 400 degrees for 30 minutes.  It might need a little extra at 350 (covered with foil) for 20 more minutes.
5. When cool, brush cake with 2 tablespoon of rum/fruity mix.
6. Wrap tightly in plastic wrap and foil.

Finished!

7. Store at least 2 days before serving. For storing longer, baste cake once a week with 1 tablespoon rum and rewrap in plastic wrap and foil.  Cake will keep at room temperature for 3 weeks.


Let me know what you think!




   

School Days

"The Dots"

Jason

 I haven't blogged in so long. I'm not sure where to start!

Justin has learned how to read.  His letters are looking really good.  And he has figured out an easy way to add numbers-by counting dots as you can see in the picture here.  He really loves learning.  He is very meticulous and methodical learner.  He loves mazes and coloring and is very talented at free-lance drawing :D
  Jason is learning letters (how to write and what they say),                          numbers. He listens very carefully to Justin's lessons and actually has some addition problems memorized. He is very proud of himself.  :D   He has discovered mazes.  We are going through the alphabet this year so the wall in the kitchen is covered with letters of construction paper and letter mazes.

Justin

Jason

Spice Combinations

1. Garam Masala

2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp cardamom seeds
2 tbsp black peppercorns
1 tsp whole cloves
1/2 tsp ground cinnamon
1 tsp grated nutmeg

1. Add all the spices except the cinnamon and nutmeg to a skillet and toast on medium heat for a few minutes, just until fragrant. Do not burn the spices or you’ll have to start over.

2. Add all the spices to a spice mill or coffee grinder and grind into powder. Store in an airtight container.

2. Chinese Five Spice

2 tbsp anise seed
2 tbsp fennel seed
2 tbsp ground cinnamon
2 tbsp whole cloves
2 tbsp whole peppercorns

3. Curry Powder Mixture

8 tbsp cumin powder
7 tbsp coriander powder
2 tbsp ginger powder
4 tbsp turmeric powder
1/2 tbsp cayenne pepper

4. Jamaican Jerk Spice Mixture

2 tsp ground thyme
1 tsp dried parsley
1 tsp ground allspice
1/4 tsp ground cinnamon
1 tsp ground black pepper
1/4 tsp red pepper flakes 1 tsp paprika
1/4 tsp ground cumin
2 tsp salt
1/4 tsp ground nutmeg
2 tsp fine grain sugar
2 tsp dried chives

5. Herbes de Provence

1 tbsp thyme
1 tbsp chervil
1 tbsp rosemary
1 tbsp summer savory
1 tsp lavender
1 tsp tarragon
1 tsp marjoram
1/2 tsp oregano
1/2 tsp mint
2 chopped bay leaves

6. Cajun Spice Mix

1/4 cup of salt
2 tbsp cayenne pepper
2 tbsp paprika
1-1/2 tbsp. onion powder
2 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp ground mustard
1/8 tsp ground cloves

The Amazing Benefits of Olive Leaf

I've been recently researching olive leaf (thanks to the testimony of a friend who said it had cured her son of a chronic nose drip)  I have had the boys on elderberry and olive leaf all winter and they haven't been sick (even with the weather change) since I did. I'm sold.

Here are some highlights:

*Olive leaf appears to be the most aggressive Free Radical Scavenger known, almost twice as effective as Vitamin C, Green tea and Grape Seed extract. 

*Anti-viral (in tests olive leaf stopped every virus with which it came in contact)

*Anti-bacterial

*Anti-parasitical

*Strengthens the immune system

*Lowers cholestrol and blood pressure

*Lowers blood sugar

*Soothes the stomach

*Cleanses and detoxes the skin

*Helps curb infections eye, ear, tooth and other vaginal infections.

*Reduces symptoms of PMS

*Prevents bacteria such as E. coli sticking to the walls of the intestinal walls; will also rid the body of the salmonella bacteria

*Natural antibiotic

*The liquid extract shows an antioxidant capacity almost double green tea extract and 400% higher than vitamin C

Doesn't it sound wonderful?!

Here are some websites with loads of information! (my sources)

http://asktom-naturally.com/naturally/hsnltr.html

http://www.theoliveleaf.net/olive-leaf-extract-benefits

http://www.olivus.com/

http://en.wikipedia.org/wiki/Olive_leaf

http://www.nutritional-supplement-guides.com/Benefits-of-Olive-Leaf-Extract.html

http://www.greathomeremedies.com/herbs/oliveleaf.html

How to make your own Tincture:

Stuff dried leaves tightly into pint-sized jar. Fill up to the top with vodka, water or apple cider vinegar, seal and let it sit for four to six weeks in a dark place. Give it a good shake every two days or so.

When this process is over you will need to strain and squeeze excess out of leaves. Keep the vodka liquid and put in dark bottles. This is your finished tincture.  

Take four drops, three times daily. If you are suffering from an acute conditon then double that. ie increase the frequency and the dose.

Tea: (http://www.therighttea.com/olive-leaf-tea.html)

Olive leaf tea has a pleasant taste, like a weak green tea, slightly less bitter and certainly sweeter. It is an amber or golden infusion.

How to make olive leaf tea: put 1 ounce (2 Tablespoons) of dried olive leaf 4.25 cups of water. Boil until the water reduces to half the amount. Then take two cups per day, once in the morning and once in the evening.

It takes longer to steep than a regular tea and it can be drunk hot or iced.

Here’s a tip: This tea is sold as loose leaf and tea bag. So, if you have the choice available to you, go for loose olive leaf tea, you can alter the quantity to your liking and also blend with other herbs, coming up with new and interesting flavors.