basic pantry items

Toasted Sesame Brown Rice Crackers

July 30, 2019 by hwhunter Leave a Comment

On long and hot summer days, a big meal is often the last thing I want. But tasty and easy snacks are a welcome way to feed yourself, your friends and family without much fuss or fight but plenty of fun. Call it nibbles or snacks or appetizers, more and more frequently, people are putting out sensational and sophisticated spreads that are substantial enough to be a meal.

That’s the beauty of Spanish tapas. Small bites that satiate and are worthy of making a meal out of. While the tradition of tapas had its own purpose, today’s well-curated appetizer and snack bars are equally artistic and as light or as hearty as you wish.

Think a wild assortment of creamy, hard, soft and stinky cheeses, a rainbow of raw and blanched vegetables, charcuterie, colorful fresh fruits, dried fruits, salty nuts, olives, pickles and other fermented favorites. Interspersed throughout the display are also dips and a variety of crackers. Take what you want, ignore what you don’t. It’s an incredibly easy way to graze the night away.

Photo via Eating Well

Let’s Talk Crackers

While I dig this way of eating, it’s the crackers that generally disappoint and don’t live up to the beauty and appeal of this snacktasticly sensational spread. Generally, the crackers are not gluten-free or they are terribly bland, dry or stale. That’s where these easy-to-make, gluten-free crackers come in.

This simple recipe comes from one of my favorite blogs, Love & Lemons, and their recently released second cookbook.

These crackers come together before your cheese comes to room temperature. With only a few ingredients, these bite-sized crisps are packed with flavor and can be the showstopper for your next gathering. They are vegan and will disappear until you make another batch. It can easily and should be doubled for groups and bigger gatherings.

I mean, don’t you agree that the gluten-free, store-bought crackers never make you happy? They fail to impress no matter the brand.

This is why I have been striving to find the best cracker recipe for so many years (recipe 1, recipe 2). Luckily, I don’t give up and, now, I can confidently instruct you to throw all of the other cracker recipes away because this one hits every note. These toasted sesame crackers are gorgeous and golden delicious. They make summer snacking a breeze and something you and your friends and family will want a lot more of.

Buen provecho!

Toasted Sesame Brown Rice Crackers

These crackers are so easy to make and a world above the boxed crackers, it will make you wonder how many bad crackers you have suffered through before landing on these perfect crisps. Gluten-free, vegan and absolutely delicious for an even bigger win.

Course healthy snack

Cuisine American

Keyword crackers

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 25 minutes

Servings 4

Author The Cowgirl Gourmet adapted this recipe from the cookbook Love & Lemons Everyday

Ingredients

1/2 cup brown rice flour
1/2 cup almond flour
2 tablespoons ground flaxseed
1/4 cup white sesame seeds plus 2 tablespoons
1/4 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1/3 cup water, plus 2 teaspoons, if needed adding 1 teaspoon at a time
1 teaspoon sesame oil
2 pinches Maldon salt sprinkle on top before baking

Instructions

In a medium bowl, combine the brown rice flour, almond meal, black and white sesame seeds, ground flaxseed, baking powder and salt.
Stir to blend.
Add the sesame oil and water and stir again thoroughly.
The mixture will come together when you use your hands, so get a hand in there and work it.
If the dough is a little crumbly, add another teaspoon of water or two until it all comes together. Dump it on a large sheet of parchment paper and begin to knead the dough.
Bring it together into the shape of a disc. Now you will need to roll the dough out on a flat surface.
Place another sheet of parchment paper on top and gently push the dough out to form an oval or whatever shape it takes. You want it to be 1/8" thick. If the edges start to tear, either use your fingers to gently press them back together or leave it jagged for an even more rustic look.
When the crackers are rolled out, remove the parchment paper on top and use a sharp knife to score the crackers into 2" squares. This will allow them to break easily once they are cooked. Alternatively, you can let it bake and break the crackers up with your hands for a more artisanal look.
The crackers will cool between 25-40 minutes, depending on the thickness and the altitude where you are baking.
When golden, remove from the oven and let sit for about 10 minutes. Break the crackers apart and enjoy with your favorite dips, hummus, cheese or whatever else makes you happy.

Stay Golden

June 20, 2018 by hwhunter Leave a Comment

As the mercury rises in the summer, my tolerance for hot breakfast foods fades like a golden sunset and doesn’t return until fall when my body starts to crave a big bowl of steaming hot oatmeal. Standard summer breakfast fare options around here include a wide variety of smoothies, even juices, copious amounts of fruit and ample styles of overnight oats and chia seed pudding.

My adoration for anything turmeric attracted me to this golden chia seed pudding recipe. Now a ubiquitous kitchen staple, chia seed pudding is available in pre-packaged cups in the grocery store for a mighty steep price. Why buy something already made when it takes so little effort, money or time to make it from scratch?

Make Your Morning Shine

I am all about convenience, but this golden chia seed pudding comes together in a few minutes and can be your morning starter that fills you up and keeps you going strong. Chia seeds rank as the top combined plant source of omega 3, (soluble and insoluble) fiber as well as protein. They are also loaded with vitamins, minerals and nutrients and their inherent versatility make them a dream ingredient. I recently made a chia seed jam, add chia seeds to drinks and, often times, use chia or flax seeds as an alternative to eggs in desserts.

It was the “golden” concept that really got me–hence this rice, this milk, this chai and this soup–all of which are laden with ground turmeric, an anti-inflammatory spice that adds a golden hue to everything it touches and countless health benefits.

Whether you want to dive into this pudding for a quick breakfast, savor it as a healthy mid-afternoon pick-me-up or treat yourself with dessert, this golden chia seed pudding will light up your long summer days and nights.

Buen provecho!

Golden Chia Seed Pudding

Chia seed pudding is a perfect canvas for whatever flavors you want to celebrate. Chocolate, apple pie, strawberries and even turmeric, cinnamon and ginger. This pudding comes together in no time and the sun-kissed hue is enough to attract lots of attention and curious eaters. Loaded with protein and omega 3s, chia seeds are a staple in my pantry and, now, hopefully yours as well. This recipe can easily be doubled.

Course Breakfast

Cuisine American

Keyword chia seed pudding, turmeric

Prep Time 5 minutes

Cook Time 2 minutes

Refrigerate 3 hours

Total Time 7 minutes

Servings 2

Author The Cowgirl Gourmet in Santa Fe

Ingredients

1 15-ounce can full-fat organic coconut milk
2 tablespoons maple syrup
1 teaspoon vanilla
3/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 1/2 tablespoons chia seeds (this amount will give you a softer pudding texture, while increasing the chia seeds to 3 tablespoons will give you a thicker pudding)
Toppings such as fresh fruit, seeds, toasted coconut, granola

Instructions

In a medium saucepan over medium heat, combine the coconut milk, maple syrup, vanilla, turmeric, cinnamon and ginger.
Bring to a simmer, whisking until the spices are well incorporated and the milk is a gorgeous sun-kissed hue. This will take about 2 minutes. Transfer the golden milk to a mixing bowl and chill in the fridge, covered, at least 20 minutes or until it cools down to room temperature.
Add the chia seeds to the golden milk, stirring well to distribute evenly, making sure to dissolve any clumps that may develop. Cover and refrigerate until the seeds are plump and have soaked up the milk. This will take about 3 hours or overnight is best.
Stir the pudding again to make sure there are no clumps and spoon into serving bowls. Top with your choice of fresh fruit, seeds, toasted coconut and/or granola of choice and enjoy. Refrigerate any leftover pudding.

Treasure Hunting

January 30, 2018 by hwhunter Leave a Comment

Though I absolutely love cooking and eating, I haven’t always loved grocery shopping. In fact, David used to do the majority of the grocery shopping in Texas because I find grocery stores so dull. But the more times I visit Trader Joe’s, the more I like the store, the products and grocery shopping.

Maybe it’s because I am a farmers market snob that makes me cringe in grocery stores. The lights are too bright, the demo people want you to try (and then buy) whatever crappy product they are sampling, the music is too low to even recognize what’s playing or too bad to want to connect with it and it’s just a lackluster experience.

But that’s not the case at Trader Joe’s.

The lights are just right and the music is so on point I immediately find myself dancing and moving and grooving to the beat as I cross through the entrance and linger through a sea of reasonably priced, gorgeous, multi-colored flowers that always make me smile. From $3.99 to $9.99, these flowers are affordable and irresistible. And the staff are always friendly and asking if they can help you find something, which is such a welcome change to the unhappy employees that work at most grocery stores.

And the dizzying array of organic products is truly mesmerizing and makes me want to return again and again. In all honesty, the more I shop at TJ’s, the more good and good for you products I add to my must-have list, which multiplies with each visit.

In 2016, I shared some of my favorite products when I was a TJ’s newbie. Now that I am an old faithful shopper, here are some of the latest products I can’t live without.

As I have grown into a consummate TJ’s shopper, the produce has become more and more appealing to me. Why? Because they have a ton of high-quality, organic produce that is less expensive than other healthy grocery stores.

I always grab two of these

Because there’s never a bad time for Caesar salad

Organic celery hearts are good to always have in the veggie bin

A handful of arugula on top of avocado toast with a drizzle of evoo is a great way to start the day

Because who doesn’t like fresh-squeezed oj?

We all need more smashed potatoes in our life

And you can never have enough avocados ripening on the kitchen counter

David finds these small loaves of gluten-free breads ideal. He says it makes a perfectly-sized sandwich, grilled cheese or toast with a schmear of peanut or almond butter and jelly. We store the bread in the freezer for whenever his sandwich or toast mood strikes.

Speaking of nut butter and jelly, this is our new favorite jelly, though actually it’s a fruit spread. It’s organic, made in small batches, has no additional sugar and the $2.99 price can’t be beat. So far, I have only had the strawberry, but can’t wait to try the raspberry and super fruit varieties.

Since we cook so much at home, I probably go through one bottle of extra virgin olive oil every other week and this is the one I go back to TJ’s for every time. With all of the dubious Italian olive oil claims, we choose a California olive oil and this one hits all of the right notes. It’s not what I would use for dipping artisan bread in or for plating a dish, but it’s absolutely fine for cooking and salad dressings.

And to spice things up a bit, break the bank and toss this jar of dukkah in your cart. It’s ground nuts and spices and, for a whopping $2.99, adds an interesting touch of texture and flavor to avocado toasts, hummus toasts, bread and olive oil, roasted vegetables, salads or whatever you feel like sprinkling it on.

It was years ago when I gave up sugar. And when I mean I gave up sugar, I don’t mean I gave up sugar, but I gave up sugar. Yes, the granulated type. That nasty white stuff that no one should eat. That’s what I quit. Instead, I use coconut sugar, maple syrup and honey as sweeteners. And sparingly.

Lots of stores have coconut sugar in the bulk department priced at $8 a pound. What? NO way! That’s crazy pricing, which makes the TJ’s one-pound bag of organic coconut sugar for $3.99 sound too good to be true. But it’s not. So stock up and use this instead of white sugar. Please.

Though I am not one to promote canned products, I do give in to canned tomatoes and beans. I like the canned tomatoes at TJ”s, but I don’t like their canned beans. Organic diced tomatoes for $1.99 are hard to pass up as this is a pantry staple that can come in handy when making soup, chili or stewed cabbage.

Rice is another pantry staple I always have because I can make rice in 30 minutes. The fact that this rice is a blend of brown, red and black AND is sprouted AND organic makes me giddy. Add a teaspoon of ground turmeric to the rice when you saute it, then add the water and you will delight at the gorgeous golden color and revel at the health benefits.

Have you read about the power of bromelain in pineapples? It seemingly cures anything and everything which means we drink a bit of pineapple juice in this house and eat fresh pineapple whenever we can.

Having lived in Mexico for many years, being a Texas native and now living in Santa Fe means salsa verde is near and dear to my heart. Yes, I could make a batch, but at $1.99, it’s nice to have a jar of salsa verde within reach at all times.

Because I was born into a culinary family, baking was my first love and I have never met a cookie I couldn’t choke down. These cookies remind me of Tate’s cookies, which I always keep in the pantry when we need something sweet. Choose from oatmeal raisin, ginger or chocolate chip and rest easy knowing they are gluten-free.

Every time I turn on the news, I hear reports about this year’s astoundingly expansive flu epidemic. And because I don’t want to get the flu and I know David doesn’t want to get the flu, I keep a few boxes of Oscillococcinum around. If we start to feel a little sluggish or snotty or a hint of a cough breaks out, we each take three of these a day. Morning, noon and night. Without fail. It might not prevent you from getting sick, but I am living proof it mitigates the sickness. And that’s worth a lot to me. Priced at $9.99, this is the lowest price I have seen for this product. I saw it priced at $15.99 at both Natural Grocers and Walgreen’s and for $6 a box, that adds up quickly if you have a large family taking this natural flu remedy.

It’s been years since I have had caffeine, so I tend to be a bit particular about my coffee, it being decaf and all. But the TJ’s variety is a mellow way to start my day. Of course, they also offer the leaded variety for those of you who can handle that jolt.

This coffee is the recipient of the Customer Annual Choice award

When I need a snack, I go for hummus and crackers and these are my new favorite cracker. Tipping the scales at $1.99, these good and good for you crackers are gluten-free and made with a only a few ingredients. They are tasty and not salty and combine beautifully with hummus, guacamole or any dip you like. Choose from beet or sweet potato varieties.

I always save the best for last and one of my favorite things to buy at TJ’s is chocolate. For chocolate lovers like me, their array of chocolates is sensational. I have tried a lot of it, but find there are a few I keep buying and for different reasons. Some is best for snacking, savoring and making bark.

When you need a little something sweet, one or two of these and you are set

These dark and milk chocolate bars are a more decadent treat that I love to savor with a hot cup of tea

Waiting in line at the check-out, drop a few of these dark and milk chocolate bars with whole hazelnuts into your cart and you won’t be disappointed

This huge dark chocolate bar is my go-to when I make bark

Maybe the next time you visit TJ’s, some of these items will land in your cart and make it home with you? I welcome your ideas on other TJ products you absolutely love that must land in my cart.

Part of what I love about shopping at TJ’s is that it reminds me of a treasure hunt and I am always on the look-out for deliciously edible treasures.

Buen provecho!

Cafe Redux

May 30, 2017 by Heather Leave a Comment

We’ve all been there. At the end of a long day, you arrive home to the sight of leftover coffee in the coffeepot and wonder what to do with it.

Toss it, save it or use it?

Pouring it down the drain pains me but we can have only so many affogatos. Iced coffee is another tasty and welcome alternative, especially during the summer months, and the preferred way my grandmother used her leftover morning java. But when trying to limit dairy consumption, iced coffee with half and half or cream is no longer an option and iced black coffee is not my idea of fun.

Leave it to my latest obsession, The First Mess cookbook, to come up with a plant-based recipe that remodels leftover coffee into something sensational.

It’s not often I find so many amazingly creative and simple recipes in one cookbook, but this one is startlingly filled with winning recipe after winning recipe. If you need proof, this is the third recipe I have shared with you, so call me smitten with Laura Wright and her delightfully delicious culinary conceptions.

This mash up of iced coffee with chocolate milk will sway any dairy-loving person into believing that nut and seed milks are exceptional alternatives. Hemp seeds gives the beverage the right amount of heft and nutty flavor while the cocoa adds depth. A touch of maple syrup offers a slight hint of sweetness for optimal balance in this beverage that can be gulped at breakfast, as a snack, dessert, an evening treat or anytime of the day.

The next time your morning coffee is staining the coffee pot after sitting there all day, give the coffee new life and blend up a batch of mocha hemp milk. You’ll feel righteous for not having poured the leftover coffee down the drain and you’ll get a boost of omega 3 and 6, all 10 essential amino acids, 4 grams of protein and almost half of the daily required calcium.

For the enlightened, you will now view leftover coffee from a different perspective as it has renewed purpose, power and delivers in a meaningful way. Knowing there are no coincidences, perhaps this is a life lesson from which we can all learn something.

Buen provecho!

Mocha Hemp Milk

This recipe was adapted from The First Mess cookbook. Imagine blending chocolate milk with iced coffee. This is what you'd get. Creamy and filled with flavor, this dairy-free dose of nutritious hemp milk combined with leftover coffee, cocoa (or cacao powder), a touch of maple syrup and vanilla makes this an utterly irresistible and totally good for you way to repurpose the morning's leftover coffee (and that would make my grandmother very, very proud). This recipe can easily be doubled or tripled, depending on how much leftover coffee you need to repurpose.

Servings 3

Author The Cowgirl Gourmet in Santa Fe

Ingredients

1 cup leftover coffee
2 cups filtered water
1/2 cup hemp hearts/seeds
2 tablespoons cocoa or cacao powder
2 tablespoons maple syrup for vegans, honey and/OR vanilla Stevia sweetener, to taste
1 teaspoon vanilla
Pinch of sea salt
Optional add-ins: 1 teaspoon maca powder or a few scoops collagen peptides

Instructions

Place all of the ingredients in a high-speed blender, such as Vitamix, and blend until creamy and frothy, about one minute.
Pour into glass jars and refrigerate. When thoroughly chilled, taste for sweetness. I tend to add a few drops of vanilla stevia to enhance the sweetness a bit.
To serve, pour over ice or drink straight from the jar. Sip frequently and share with people you love. Store in the refrigerator and drink within 5 days.

Simply Delicious

May 22, 2017 by Heather Leave a Comment

There’s something incredibly comforting about simple things. Uncomplicated. Effortless. Unlike the real world.

Maybe that’s why I have been finding myself yearning for simple things, simple recipes and simpler times. I have never been one for complicated recipes or dishes that take hours to prepare, but more recently, I have definitely been focusing on ways to make cooking easier, quicker and decidedly more interesting.

Life is funny in that we send our intentions out to the world, and she lovingly responds.

That is how the previous recipe came to me–from one of my favorite food blogs, Food52, which introduced me to a new blogger, Laura Wright, of The First Mess. Her genius way to whip up almond milk re-energized my affinity for homemade almond milk, which I featured on the previous blog post and the link is here.

I was so enamored with Laura’s creativity (or perhaps a combo of ingenuity and laziness) to come up with this tricky and smart method to make a kick-ass nut milk in mere moments, I decided to check out the cookbook from the library to see what other brilliant ideas this Canadian (and plant-based) food blogger had concocted for her debut cookbook. The First Mess Cookbook is flooded with incredible vegan recipes that will even make non-vegans enthusiastic about the flavorful possibilities of a plant-based diet.

With June approaching, cold breakfasts are the new normal. Say goodbye to your favorite hot oatmeal and hello to overnight oats with chia and hemp seeds. You’ll still enjoy the oats you love with the healthy addition of seeds to soak up the liquid and lighten this morning concoction which happily results in the love child of an affair between overnight oats and chia seed pudding.

Depending on how many servings you want to make, the recipe can easily be doubled and tripled, which will save you even more time. You can make the nut milk and the overnight oats and seeds breakfast pudding in less than 10 minutes and that makes it even more simple.

Drizzle with maple syrup or honey, a sprinkling of granola, a combination of your favorite nuts and seeds and whatever seasonal fresh fruit you have on hand and fall in love with simple breakfasts.

Buen provecho!

Overnight Oats and Seed Breakfast Pudding (aka Bircher Breakfast)

This recipe was adapted from The First Mess cookbook, my latest obsession. If chia seed pudding and overnight oats fell in love, this would be the stunning result, which is far greater than the two individual parts. Seriously. I like overnight oats, but the addition of chia and hemp seeds results in a silkier pudding like substance. Top with whatever granola, nuts and fruit you have on hand, along with a drizzle of maple syrup or honey and a sprinkle of unsweetened shredded coconut. Get creative and add some matcha, maca or cacao powder for additional nutrients and flavoring. This recipe can easily be doubled or tripled...just make sure you start with a larger jar.

Servings 1

Ingredients

1/3 cup organic rolled oats
1 tablespoon chia seeds
1 tablespoon hemp seeds/hearts
1/8 teaspoon sea salt
1/4 teaspoon vanilla
1 cup homemade almond cashew or other nut/seed milk or whole milk
Optional add-ins: matcha or maca powder 1/2 teaspoon, cacao powder (1 teaspoon)
Toppings: maple syrup or honey 1 teaspoon, fresh seasonal fruit, granola, nuts and/or seeds, unsweetened shredded coconut, dollop of nut or seed butter, etc.

Instructions

Place oats, seeds and salt in a jar. Add the milk and vanilla and shake, shake, shake. If adding optional mix-ins, such as matcha, maca or cacao powder, add now and shake some more.
Put the lid on the jar and set in the refrigerator for a minimum of 4 hours, though overnight is preferred.
Before serving, add a teaspoon of maple syrup (or honey), fresh seasonal fruits, homemade granola and/or seeds and nuts and any other toppings you want and dig in.
Because this breakfast is made in a jar, it makes it super convenient for travel--whether it's to go to work or after a workout or for a healthy snack.

Nuts for Milk

May 1, 2017 by Heather Leave a Comment

Remember not too long ago when children had to drink a glass of milk with every meal? The industry labeled milk the “perfect food,” as it has protein, vitamin D, calcium and other nutritional benefits. Those days are long gone and what a relief.

Because I was born allergic to milk, this reality impeded my relationship early on. Every time I would sneak some chocolate or eat something made with milk, I would break out into a rash on my inner arms. It would itch relentlessly for hours, but that never thwarted my affection for foods made with milk.

Though my allergies eventually evaporated into thin air, my affinity for these ingredients did not. What goes better with a warm chocolate chip cookie than a cold glass of milk? Adding a generous splash of milk or cream to a hot bowl of oatmeal provides even more texture and richness to set a new day in motion. One of the reasons I have never been able to maintain a 100% plant-based diet is because I could not imagine life without cheese and you can’t make cheese without milk.

But with the rise of allergy issues and environmental awareness, the food world comes up with more creative ways to feed the growing demand for those with allergies as well as prophets of vegan and plant-based lifestyles.

There now exists a bevy of alternative milk options, including nut-milks (like cashew, almond and macadamia) and plant-based milks, such as hemp seed, coconut. tahini, rice and pea milk. I have tried them all. Some are watery and some are gritty and most options feature an ugly ingredient called carageenan, which we don’t want, so I have been making my own plant-based and nut milks for quite a few years which requires both time and special tools.

Traditional almond milk needs an overnight soak and a nut bag to properly strain the almonds from the white milky liquid the next day. Cashew milk is easier to make, quicker and much more luxurious. Once the cashews soak in water (for about two hours) they soften and blend into the liquid completely so no straining is required. Hemp seed and coconut seed milks also don’t require straining and are pretty simple to make, tend to have less flavor and can be a flexible canvas for making other things.

The inventive way I made almond milk today was a game changer. A hack. Brilliant. And it took only a minute to pull together. It was so impressive, I will likely never make almond milk any other way and I am grateful to Food52 for sharing this tip which they found in a new cookbook, The First Mess.

What makes this almond milk so intoxicating? Almond butter is the secret ingredient. That’s right, not raw almonds but almond butter.

Add a few tablespoons to water, along with a tiny bit of salt, a touch of natural sweetener and vanilla and blend until it’s creamy and gorgeous and frothy and boom! In less than a minute, the combination of water and rich, thick almond butter delivers an impressively complex, toasty-colored almond milk that promises to be a staple in your refrigerator. It’s so much more well-developed in flavor than the watery grocery store almond milk, and like me, you’ll wish you had learned this trick sooner.

Feeling bold? Add a cup of strawberries for a sweet spring-like strawberry almond milk or toss in a tablespoon (or two) of cacao powder for a chocolate almond milk. Blend in a banana for a luxurious banana almond milk and go green with a teaspoon of matcha for an energizing matcha almond milk.

If there is a nut allergy, simply substitute sunflower seed butter for almond butter. Curiously, I ventured here as well and this combination results in an even richer nut milk that could easily make a morning cup of coffee an exhilarating (and dairy-free) way to start the day.

The varieties are endless, the recipe is downright simple and you’ll never have to strain your milk or sip carageenan again.

Buen provecho!

Easy Vanilla Almond Milk

The Cowgirl Gourmet gives credit to Food52 for this brilliant trick who got their inspiration from The First Mess cookbook.

Homemade almond milk can be a pain to make. It requires soaking nuts overnight and then you have to strain the blended nuts from the nut milk which can be pretty messy. Toss the nut bag aside and forget about that complicated method. All you need is some almond butter, water and a blender and a toasty and deliciously flavorful almond milk (without carageenan) is yours to enjoy with little to no effort. Feel free to add seasonal fruit. Strawberries come to mind as does the idea of adding cacao powder to make a nutritious chocolate almond milk.

Servings 4

Author The Cowgirl Gourmet

Ingredients

6 tablespoons almond butter or for those with nut allergies, replace with sunflower seed butter for an equally rich plant-based milk
3 cups water
1/4 teaspoon sea salt
2 dates pitted (or 2 teaspoons honey or maple syrup)
1/2 teaspoon vanilla bean paste

Instructions

Place all ingredients into a high-powered blender, like a Vitamix, and blend for at least a minute on high-speed until smooth and creamy.
If you like a warm milk, drink immediately or pour into a jar and refrigerate until thoroughly chilled.
Add to smoothies, pour over granola or go retro and sip a glass of homemade almond milk when you have your next meal.

A Dang Good Deal

April 12, 2017 by Heather Leave a Comment

Crispy. Salty. Sweet. Absolutely divine and totally good for you. I can’t think of five better reasons for toasted coconut chips to become a pantry staple in your house, as they are in mine.

The first time I encountered these toasted coconut chips, we were on a ranch for a culinary weekend celebrating all things local food with about 20 people from Austin and San Antonio. It was a glorious gathering of epicureans where the meals seemed to be woven together so it seemed more like a continual, 48-hour feast.

After a much needed night of rest to prepare for another day of celebration, consumption and convivial times, one morning’s breakfast featured assorted varieties of my Cowgirl Granola paired with Mother Culture’s Greek yogurt.

Since this combination was a bit on the “light” side compared to the multi-course meals to which we were accustomed, the creative person in charge of setting up breakfast that day had plenty of fresh fruit, berries and a bag of toasted coconut chips made by Dang so everyone could dress up their yogurt and granola bowls and make them a bit more exciting and substantial.

I had seen this product in the store, but never bought it and I honestly don’t know why because I love coconut. And, dang, they are good. That’s why they are called Dang. Not true, but it is true that Dang is the founder’s mother’s name.

Like a potato chip, I dare you to just eat one. These crispy strips of coconut are a great snack and can be a deliciously crunchy topping to granola, ice cream or yogurt.

With a variety of Dang flavors on the shelf, I have only tried the original recipe, which is lightly sweetened and salted with cane sugar.

Priced at $4.79 for a 3.1 ounce bag, it seems like a fair price and one I have never balked at…until I came across what seemed to be a super easy recipe with three ingredients–coconut strips, maple syrup and salt.

The bonus of using maple syrup won me over immediately.

For $1.99, I purchased a bag of Trader Joe’s organic coconut chips and used about 2/3 of the bag.

I added a few tablespoons of maple syrup and a hint of salt and with a tiny bit of stirring and some time in the oven, this recipe came together all too easily. Before I knew it, the intoxicating smell of maple syrup heating as it mingled with the toasting coconut strips reassured me that homemade is the only way to do it from now on.

First, you get to enjoy the aroma as the toasted coconut chips cook and turn golden brown and crispy, and then you can eat them when they are warm. As they cool, they will crisp up even more.

And, in my world, that’s a dang good deal.

Buen provecho!

Toasted Coconut Chips with Maple Syrup

The Cowgirl Gourmet adapted this recipe from www.simonepowers.com. The health benefits of coconut are immense, which means that toasted coconut chips are worthy of being part of your life. In fact, they may be enhance your life. Crispy, salty and sweet, these toasted slivers of coconut make ice cream, yogurt and granola even better. Or eat a handful for a perfect little snack filled with healthy fats.

Servings 1 quart

Ingredients

3 1/2 cups coconut flakes I bought organic coconut flakes at Trader Joe's
3 tablespoons maple syrup
Scant 1/2 teaspoon salt I used sea salt

Instructions

Preheat the oven to 300 degrees.
Line a baking sheet with parchment paper.
In a large bowl, add the coconut flakes. In a small bowl, add the maple syrup and salt and stir together to blend. Pour the maple mixture over the coconut and toss well to coat.
Spread the mixture on the parchment lined sheet pan and bake for 20-25 minutes, stirring every 5 minutes and rotating the pan.
When all of the coconut is golden brown, remove the pan from the oven. Allow to cool and the chips will become super crispy.
Store in a glass jar.

Green Light for this Magical Sauce

March 30, 2017 by Heather Leave a Comment

The first rule for a trip to Los Angeles is to eat at Sqirl, one of the city’s most talked and written about cafes. Sqirl is famous for fabulous breakfasts, brunch, lunch and good for you food that tastes great and makes you feel good. Totally, my kind of food.

Full disclosure, I broke this rule. And I shudder at the culinary gaffe I made last fall, but continue to seek recipes for a taste of what I missed from chef and owner Jessica Koslow. (I could have sipped this, noshed on this for breakfast, savored this for lunch and swooned over this for dessert. Torture yourself and check out the menu.)

Yes, we ate at one of our favorite New York transplants, The Butcher’s Daughter. And had an unforgettable evening of food, spectacular ambiance and stellar service at Gracias Madre, a vegan Mexican restaurant. Gracias Madre totally blew my mind as well as my two male dining companions (one being David) and the next day we had a few minutes to pop into its sister restaurant and epicenter of LA’s healthy eats scene in Venice, Cafe Gratitude, for a look-see.

Not making it to Sqirl still makes me wish I were back in LA for two days (though I’d happily accept one meal in the City of Angels so I could experience Sqirl for myself). But until I return to the west coast, I savored three weeks (thanks to the San Antonio Public Library) with the cookbook by Sqirl’s creative reservoir, Jessica Koslow.

Filled with gorgeous, Instagram worthy images and lots of drool-worthy recipes, the truth is a lot of the recipes are quite complicated–definitely more than I want. There was, however, one simple recipe that stuck with me. Jessica titled it “Magic Green Sauce” and it reminded me of a cross-between guacamole and salsa verde, two of our favorite foods. It also seemed to be a cousin of pesto, and that’s a delicious thing.

Like a salsa verde and pesto, Jessica’s recipe had copious amounts of herbs, along with an avocado and a jalapeno to give it some kick. Though I failed to copy the recipe before returning the cookbook to the library, I “googled” it and landed on a recipe that is reminiscent of what may be Jessica’s Magic Green Sauce. In fact, this one is called 5-Minute Magic Green Sauce, so I was feeling good about the possibilities. (I have requested the cookbook again from the library and will keep you posted on what I find out.)

If this is anything like Jessica’s actual recipe, it is magic and incredibly versatile. I used it three days in a row with three completely different dishes and it was stellar every time. It made the grilled swordfish kebobs on Sunday soar. Surprisingly, this sauce was a great companion to the scorched sugar snap peas on Sunday, so on Monday we had more scorched sugar snap peas with the green sauce. On Tuesday, we made veggie-filled tacos and added a generous dollop of the magic green sauce to make them even more spectacular.

Part guacamole, part pesto, part salsa verde, this sauce never became discolored as leftover guacamole does and was as good on the third day as it was on the first, which makes it even more magical.

Use it as a dip if you need. Sturdy like guacamole, serve it with corn chips or tortilla chips, or thin it out with a little water, a bit more vinegar and olive oil and it morphs into an incredibly herbacious and creamy salad dressing.

A dollop on your morning eggs, a schmear on your next sandwich or as a dip for raw veggies, this flavor-packed, versatile, five-minute sauce is whatever you want it to be, whenever you want it.

Buen provecho!

Magic Green Sauce

Imagine if guacamole were blended with salsa verde and pesto. That is what this magic green sauce reminds me of. It can be scooped with corn chips or tortilla chips, used as a sauce with grilled fish, as a spread for a sandwich, a topping for tacos and more or thinned out a bit to make a salad dressing. It's sheer utilitarianism is astounding. For three days, we used this sauce with every meal. David even added some to his omelette one morning. It never turned brown and tasted good until the last spoonful. And that makes it even more magical.

Servings 2 cups

Author The Cowgirl Gourmet was inspired by Jessica Koslow's cookbook recipe and then adapted the recipe from Pinch of Yum Print recipe

Ingredients

1 avocado
1 cup packed combo of cilantro and flat leaf parsley leaves 1/2 cup of each
1 jalapeno ribs and seeds removed
2 garlic cloves peeled and stem removed
1 lime juiced (or two, depending on how juicy the lime is or isn't)
1/2 teaspoon honey (this can be omitted for vegans)
1/2 teaspoon white wine vinegar
1/2 cup water
1/2 cup olive oil not extra virgin, just olive oil
1 teaspoon sea salt
1/2 cup pistachios or other nut such as walnut or pecan

Instructions

Place all ingredients--except the pistachios or other nut of choice--in a food processor and pulse until thoroughly blended.
Add pistachios and pulse until mostly smooth.
Serve as a dip, spread, salad dressing base or sauce. To turn it into a salad dressing or marinade, add a little water or oil to thin it out. Refrigerate any leftovers and use within 3-4 days.

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Spice Up Your Rice

March 17, 2017 by Heather Leave a Comment

It was 1785 when English poet William Cowper wrote his famous, multi-volume poem, “The Task,” and announced to the world that “Variety’s the spice of life, That gives it all its flavour.” (This quote comes specifically from Book II, “The Timepiece.”) And while no one can argue that variety and diversity may be the spice of life, it is specifically the spice that makes life most memorable.

Even the slightest contact with a rosemary bush and the permeating aroma inspires the possibility of rosemary roasted potatoes or a plump chicken lovingly rubbed with copious amounts of rosemary-lemon-garlic-butter and roasted to perfection.

Turn Up the Turmeric

It’s almost impossible to cook without herbs and spices. Imagine making spaghetti sauce without oregano or basil? Chili without the mandatory hint of cumin? And I can’t even fathom huevos rancheros without an accent of cilantro. Herbs and spices give food an immediate sense of place, build flavor and enhance the nutritional profile without adding excess calories.

Delving into the pungent world of spices, it is likely you know turmeric as the reigning queen. This yellow spice splashes sun-kissed color onto everything it comes into contact with and beckons rays of health and wellness.

The vital ingredient in golden milk, turmeric also plays a starring role in lots of Indian dishes including curry, dal and soups. But what I can’t get enough of is turmeric in rice. Ground or freshly grated, adding turmeric to rice will make you forget about plain white rice forever.

While the color is simply stunning and will brighten even an already sunny day, the soothing flavor reminds us of turmeric’s rich cultural roots spanning thousands of years back to India and connects us to the incredible health benefits.

Calming. Anti-inflammatory. Helps lower cholesterol. Prevent heart disease. Filled with antioxidant properties, curcumin is the healing substance of turmeric that also lends its citrine color.

But don’t just stop at the turmeric the next time you cook rice. Use a combination of coconut milk and water and you’ll swear you’re in the islands. The golden rice with the scent of coconut will melt in your mouth and take you on a well-seasoned culinary adventure that will be yours to savor.

Buen provecho!

Turmeric-Coconut Rice

Rice is a staple that needs to be in every kitchen pantry. Whether a batch of chicken (and rice) soup is in order or if the dog gets sick, you can have rice on the table in 20 minutes. Leftover rice can be a vessel for all of the remaining vegetables left in the refrigerator when it is magnificently turned into vegetable fried rice that everyone loves. The addition of turmeric gives this rice a sun-kissed hue while the coconut oil and coconut milk give it just enough richness and flavor to make it unforgettable. Serve with a stir fry, curry or dal or with grilled meat and vegetables. This recipe can easily be doubled to ensure there's plenty for leftovers.

Course Side Dish

Cuisine American

Keyword coconut, rice, turmeric

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 28 minutes

Servings 4

Author The Cowgirl Gourmet in Santa Fe

Ingredients

2 tablespoons coconut oil
1 cup organic jasmine or basmati white rice
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup organic coconut milk combo of solid fat and milk
1 cup water

Instructions

Place saucepan over medium-high heat and add coconut oil so it melts. Once oil is hot, add the rice and stir well to coat the kernels. Continue sauteing the rice for about 3 minutes, stirring as needed so it does not burn. Add the ground turmeric, salt and pepper and continue to stir to coat.
Add the coconut milk and water and bring to a boil.
Once the liquid is boiling, turn down the heat, cover and cook for 15 minutes, or until the water has evaporated. Then turn off the heat and let sit for 5-10 minutes. Fluff rice with a fork and serve.
Refrigerate any leftover rice.

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Scratch Hummus

March 7, 2017 by Heather Leave a Comment

There’s not enough time in the day to make everything from scratch which is why I tend to buy things like crackers, butter, nut butters, jelly and gluten-free breads from the store. But when it comes to simple foods that are better when homemade, and take the same amount of time to prepare as it would to schlep to the store, I prefer to make it.

Homemade mayonnaise will blow away the store-bought stuff, as will roasted salsa, pesto using basil from the garden and hummus.

I recently attended a gathering of friends where we all brought something to eat. Not wanting to be the bearer of another sugary dessert, I decided to make hummus with a plentiful assortment of raw vegetables (which we all need to eat more of).

Not surprisingly, the hostess had the same idea which made for double hummus (and raw vegetables). But herein lies the difference. Using a can of organic chickpeas tucked away in the pantry (for exactly this purpose), my hummus required significantly less time and effort it would have taken me to go to the store and buy pre-made hummus for about $2.50 from Sabra (which recently had a listeria outbreak), Cedar’s or perhaps Trader Joe’s is your go-to brand.

A magically smooth hummus comes together in five minutes with only five ingredients and you will be forever grateful to never again have to buy another container of pre-made hummus.

I opened the can of organic garbanzo beans, tossed the drained beans and the remaining ingredients in the blender and let the machine do the real work. When David tasted it for quality control purposes, he begged me to leave him some and since this hummus was for a party, I encouraged him to scrape the blender clean, which he happily did. But, considering all he really got was a tease of this fabulous hummus, I decided to make it again to share with you since the result is a deliciously savory and substantial homemade hummus everyone loves.

Serve with a plate of colorful raw vegetables (carrots, celery, red and yellow bell pepper, cucumbers and radishes) and crispy pita chips, or slather it on bread (and top with lots of vegetables) for a hearty vegetarian sandwich and then celebrate that everyone is eating their dose of daily vegetables.

As the hummus and vegetables disappear, you’ll agree that scratch hummus beats store-bought,

Buen provecho!

Velvety Smooth Hummus

I don't think I have ever met anyone who didn't like hummus. The simplicity of blended garbanzo beans with tahini, garlic, lemon juice and salt makes for a velvety smooth and perfectly balanced dip or spread. Hummus makes an incredible vegetarian sandwich or can be a hearty dip for pita crisps, crackers and raw vegetables. By keeping a can of garbanzo beans in the pantry, you can make homemade hummus in less than 5 minutes and know you have something healthy to snack on. The difference between this recipe and that of the amazing Deb of smitten kitchen is that I don't call for shelling the beans, which I find to be an unnecessary, tedious task. Particularly since it is still velvety smooth without the laborious effort.

Course Appetizer

Cuisine Mediterranean

Keyword hummus

Servings 4

Author The Cowgirl Gourmet adapted this hummus recipe from the Smitten Kitchen.

Ingredients

1 can garbanzo beans approximately 15 ounces, drained and liquid reserved
1/2 cup organic tahini
2 cloves garlic peeled and root end removed
1 lemon juiced
3/4 teaspoon kosher or sea salt
Approximately 1/4 cup of the reserved garbanzo bean liquid also known as aquafaba
Optional: drizzle with really good olive oil and a sprinkle of paprika for garnish

Instructions

Using a food processor or high speed blender, add all of the ingredients. Puree or blend until smooth. Taste, adjusting seasoning if desired.
Place hummus in a container and refrigerate--or eat immediately.
When ready to serve, drizzle hummus with some really good olive oil and sprinkle with paprika for a dash of color.
Serve with crackers, pita crisps and/or lots of raw vegetables.
Refrigerate any leftovers for future snack attacks and repeat often.

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basic pantry items

Let’s Talk Crackers

Toasted Sesame Brown Rice Crackers

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Make Your Morning Shine

Golden Chia Seed Pudding

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Mocha Hemp Milk

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Overnight Oats and Seed Breakfast Pudding (aka Bircher Breakfast)

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Easy Vanilla Almond Milk

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Toasted Coconut Chips with Maple Syrup

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Magic Green Sauce

Ingredients

Instructions

Turn Up the Turmeric

Turmeric-Coconut Rice

Ingredients

Instructions

Velvety Smooth Hummus

Ingredients

Instructions

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