I am not a water drinker. I love coffee and tea. I need flavor. Last summer, for example I had been drinkingLEMON CUCUMBER (or LEMON RASPBERRIES) waterand that worked just fine for me. This year I am trying a new discovery.
I call it a “tea” because it requires boiling water. It takes little time before it’s ready but the waiting is definitely worth it.
So far I have made those flavors:
– strawberry ginger
– blueberry ginger
– lemon ginger
– peach/nectarine ginger
and my favorite it strawberry and peach, but actually they are all delicious. As I am writing it a raspberry ginger tea is brewing on the counter 🙂
This recipe is pretty strong in flavor so if you’re not accustom to ginger, you might want to cut the amount of ginger in half and try it that way first.
I make them in “ready-to-drink-from” jars
Because of that it’s good to pour just a little of the boiling water on the bottom of the jars and wait a minute or so. If you don’t do that, and pour full jar of boiling water the glass will most likely crack.
waiting… just a minute or so… not too long…
carefully filling it up…
patiently waiting an hour or so before moving it to the fridge.
BEFORE MOVING IT TO THE FRIDGEADD HONEY!!!
It should sit in the fridge until it’s completely chilled or overnight. The longer it sits the stronger the flavor.
You know, these days I can’t eat in peace because whatever I take there is 3 drooling mouths (No.1, No.2 and the dog) watching me carefully with those begging eyes. No.1 is very particular about the color or texture of her food. So if there is something that looks or feels suspicious (like green food) she won’t even try it.
That’s why this smoothie was meant to be mine.
I made it… … and I barely ate a few spoons before the kids got to it.
They just devoured it and were asking for more.
So here is the recipe to successfully sneaking some greens into your kids diet.
1 cup greek yogurt (honey or vanilla flavored)
1 TBSP honey
1 medium soft avocado
1/2 english cucumber
handful fresh baby spinach
1 tsp. coconut oil
Blend and Enjoy!
You might also like this green smoothie I made a long time ago. (click here for the recipe)
So, my last adventure with coconut flour was a disaster. I made pancakes and they were actually awful.
So the rest of the flour there was left had been sitting in my kitchen for months now, until last week my husband went to the store and bought 3 dozen eggs. Yes, this is what happens when you send a guy to the store and write “eggs” on the shopping list – you get 3 dozen of them. Too bad it doesn’t work like that when I write “ice cream” or “chocolate”.
Anyway, in order to use up those eggs I remembered about the coconut flour which always requires a lot of eggs.
I did made a few changes. I didn’t have pecans or maple syrup. And I used greek yogurt in place of the regular one (I think that what they meant in the original recipe).
I think I found my new favorite cake and I do not feel guilty feeding it to the kids, also.
4 ounces queso fresco whole milk cheese ( I used it not because I wanted but because I didn’t have enough cream cheese)
4 ounces cream cheese (room temperature) – 8 oz (or more) if you don’t use queso fresco!
4 TBSP raw honey (more if needed)
2 TBSP dutch cocoa
3 tablespoons butter, melted
1/2 cup greek yogurt
1/4 cup raw honey
1 teaspoon almond extract
1/2 cup + 1 tablespoon coconut flour, sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup mix dried cranberries and raisins
1 teaspoon cinnamon
1. Preheat oven to 325 degrees F. Grease one 8-inch round cake pan.
2. Beat together all ingredients for cream cheese filling. Set aside.
3. Combine the first five ingredients for cake then add the dry ingredients through the salt. Mix well.
4. Pour cake batter into pan and drop cranberries and raisins on top of the batter.
6. Top with cream cheese filling and use a knife or tooth pick to swirl it around.
7. Bake for 25 minutes and let cool before slicing.
After one bite hubby described it: “well, it tastes different“, and he didn’t eat any more. The thing is that if we all ate by his taste buds we would be eating cheeseburgers, BBQ pulled chicken, chilli and apple pie for 7 days a week, 365 days a year.
That meant that the whole cake is for me and the kids only, and I shouldn’t be so happy about it, as my pants are getting surprisingly smaller on me lately.
If you celebrate it… – Happy Thanksgiving my friends! Those who wonders – No, we do not have Thanksgiving in Poland 😉 (answer based on a real question.lol)
Anyway, this week is full of me and my hand(s) doing something with the food. I don’t know how that happened but it did.
On Friday we had orange honey chicken stir fry for dinner. This dish is not the easiest/fastest to make but it is super delicious and my entire family loves it.
On Saturday I had a photo session. It was great! The weather forecast said it’s was going to rain so we were prepared with umbrellas and the right kind of boots, but it actually didn’t and we had fun improvising 🙂
and there was a plenty of time to play with my favorite thing: reflections!
Sneak peak from this session is on my new website: here and here.
It’s my new baby; I have decided to go public with the photography business. I am very excited about it!
On Sunday I took the picture of my boots (the blue ones) after being partially cleaned… I could not think of a better picture, not only because from the minute I woke up I had the most painful headache ever, but, because that day I was re-living the previous day over, and over again… especially while looking through all the pictures I had taken.
The next day, fixing pasta salad for lunch, with a terrible headache (again) and no energy to think of a better self-portrait.
Very recently we have started introducing solid food to No.2.
She does not like it.
I don’t like it.
She is very stubborn and does not want to eat it.
So I give her a face cloth with which I wipe her face. She likes to play with it and bite it, so while she opens her mouth to bite the cloth I shovel the food in it. It does not always work. Most of the food ends up on me, on the floor, on her… Maybe finger food would be a better idea in her case.
Getting ready for Thanksgiving dinner.
Making cranberry sauce in orange juice, with some brown sugar, cinnamon and orange peels.
The cranberry sauce is the only dish I really enjoy. I do not care for the rest of the dishes served during the Thanksgiving dinner.
This year there is only us celebrating… without being guests, having guests (or the in-laws).
And because of that I am not cooking a lot and I am not stressing myself out.
I had the time and the energy to bake two cakes:
– Polish cheesecake, using mix of Mexican and American cheese (now you can call it a multinational dish !!!)
– apple pie for my husband
Hmm… Instead of a turkey, we roasted a wild duck, and a chicken in case if the duck failed (which of course did fail). Today was the first time I roasted whole chicken and duck. The chicken was delicious while the duck didn’t cook through and it made terrible, greasy mess inside the oven (our dog is going to be very happy in a few minutes).
Right now we are all making a room for some desert and a cup of tea.
I hope you guys enjoyed your Thanksgiving at least as much as I did.
Trail mix does and always will remind me of those sleepless nights after our No.1 was born. She was a good sleeper but for the first several months, like most newborns, she would wake up once or twice for feeding during the nigh. Most of the time, while nursing, I was watching tv, mostly news… they would bore the heck out of me, so I would get hungry.
Trail mix was always a great resolution to my problem. I ate pounds of trail mix during those months. At first I was buying already mixed stuff. Then, one day I run out of it but having a few different nuts, raisins and some leftover chocolate chips I made my own trail mix and from that day I have not bought another trail mix.
Now, every time I go to the store, I make sure to get some seeds, nuts and dried fruits in bulk… just in case of a craving, which I always have. If there are a few chocolate chip left somewhere, it is an extra goodness… but it is not necessary.
This time I had everything… nuts and dried fruits, and chocolate chips.
Fistful of walnuts
3 Tbsp. pumpkin seeds
1/4 cup dry cranberries
1 Tbsp. dry cherries
1/4 cup white chocolate chips
The concoction was wonderful! A little tart from all the dry fruits with the wonderful flavor from white chocolate chips; So good I thought, I should share it !
Using the little time off from our No.2, who is finally sleeping on her own, IN her own bed, I want to share one of my favorite cornbread recipes EVER.
This can be baked in 9 inch pan
or in muffin forms
For some reason I prefer muffins. I think, it’s because with those muffins I can limit myself more and control myself in eating them all in one sitting. No matter what shape this cornbread has it is still delicious.
The spinach kind has no spinach flavor whatsoever, I would say it’s even sweeter than the one without it, while you can surely taste the beets; not a lot, though.
1/2 cup butter, softened
1/3 cup sugar
3/4 cup evaporated milk
1/2 cup cornmeal
1 1/3 cup all-purpose flour
1 tsp. salt
3 heaping tsp. baking powder
1/2 cup baby spinach, rinsed*
1 very small beet, steamed
If you want to make JUST spinach or JUST beet cornbread then double the amount of the veggies (1 cup of spinach, and 2 small beets or 1 medium).
1. Preheat the oven to 400 F. In a blender, puree the butter, sugar, eggs and evaporated milk for about 30 seconds.
2. In a large bowl, combine the cornmeal, flour, salt, and baking powder.
3. Add the dry mixed ingredients to the blender and blend until just combined.
4. Pour half of the batter out leaving another half in a blender.
5. Add the spinach to the batter left in a blender and blend until the mixture is evenly green and there is no big pieces of spinach left.
6. Pour the batter into muffin forms to about 3/4 full.
7. transfer the remaining batter into the cleaned blender and add cut into small cubes steamed beet. Blend until well incorporated.
About 6 months ago my husband got me a slow cooker. This is a new thing to me. For a while it was just sitting on our counter as I had no idea what to do with it. I know that there is many recipes out there for slow cooker but whenever I check them with my husband he does not approve it or says: “YEAH, we could try it” what essentially means: “It doesn’t sound like something I’m gonna really like, but if you insist lets make it”. It is not what I am looking for.
With two small children and a puppy, after a day of cooking, the last thing I want to hear from my husband is his lack of approval of the food that’s on the table.
Lately, I cook ONLY dishes I have asked my husband about and got his 100% approval, or when I know that if he won’t eat it I WILL FOR SURE.
It was a little bit different in this case. He had read the recipe and said his verse: “YEAH, we could try it”, but I knew that no matter what I WANT TO TRY THIS CAKE. I knew that if he doesn’t like it I probably will.
I wasn’t wrong. He ate one piece and said: “Hm… it is different”. After a few days he asked for a piece of this cake but it was too late. I ate it all with a small help from my daughter.
It is not a brownie, that’s for sure. It is more like a lava cake.
Cream cheese swirl:
8 oz cream cheese, softened 1 egg, beaten 1/4 cup sugar pinch salt 1/2 cup milk chocolate (semi-sweet or milk chocolate chocolate chips are fine, too)
For the chocolate cake:
1 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup sugar 1/4 cup cocoa powder 1 cup water 1/2 cup vegetable oil 1 Tbsp. vinegar 1 1/2 tsp. pure vanilla extract
Directions: In a bowl, beat cream cheese, egg, 1/4 cup sugar and salt together until smooth. Stir in chocolate chips.
In a separate bowl combine flour, soda, salt, 1 cup sugar and cocoa powder. Beat in water, oil, vinegar and vanilla until just blended.
For easy removal, line slow cooker with aluminum foil and pour chocolate mixture into foil liner. Place tablespoonfuls of cream cheese mixture on the chocolate mixture and with a knife, gently swirl mixtures together to create a marbled design.
Set cooker on high heat and cook for about 2.5 hours.
To prevent the water from the lid of slow cooker to drip onto the cake, before you cover it with a lid put a towel over the slow cooker and than put the lid on top of the towel.
Print the recipe:
This cake came out very moist.
It has the right balance between sweetness and bitterness. I loved it.
I was planning to make those pretzels for a while.
I don’t know why I was waiting so long. They came out super delicious.
Soft and fluffy.
My daughter couldn’t stop eating them.
1 1/4 C Water
1 TBS olive oil
1tsp Lemon Juice
2 TBS Sugar
1 tsp Salt
1 Egg YOLK
3 1/2 C Flour
1 TBS Active Dry Yeast
1/4 cup flaxseed meal
1/2 cup medium cheddar cheese (or any kind of cheese you like), shredded
1 TBS Heavy cream (or half&half)
1 Egg WHITE
coarse salt for sprinkling (optional)
Directions for bread maker:
1. Put all the ingredients to the bread maker in order as listed above (EXCEPT FLAX and Cheese!). Left out “egg wash” ingredients, too. Run bread maker on “dough” cycle.
2. During the second kneading add flaxseed meal and shredded cheese.
3. When the dough is ready knead it a few times on lightly floured surface.
4. Divide the dough into 14 to 16 pieces.
5. Roll each piece into a rope, about 12 to 14 inches long.
6. Fold into pretzel shape.
7. Place each pretzel on a baking sheet lined with parchment paper, about 1 to 2 inches apart.
8. Let them rest for about 30 minutes.
9. Whisk together egg white and cream. Gently brush each pretzel with the mixture.
10. Sprinkle coarse salt on top of each pretzel to your likes (optional).
11. Bake in 375 F for 15-20 minutes.
Directions for hand (KitchenAid) kneading:
Dissolve the yeast and sugar in 1/4 cup of pretty warm water until bubbly. In a separate bowl mix together flour and salt. Make hole in the middle and pour the yeast mixture inside it. Gently mix with your hands adding remaining water, olive oil and lemon juice until the dough is not sticky anymore and forms a soft ball. Add flaxseed meal and shredded cheese. Knead until they are well incorporated into the dough.
At this point cover it with towel and let it rest for an hour or until doubled in size.
Follow the steps from 4 to 11 as in directions for bread maker.
Go well with almost anything, and they taste the best warm!