Monday, August 25, 2014

first day


today was the first day of school
for marian & ned
{she's starting 10th grade}

{he's starting 4th grade}

like most good things,
it was bittersweet.

emily, my blue-haired child,
starts next week.
{she's starting 15th grade}

Saturday, August 23, 2014

lisa hannigan {love her}


tiny desk concert

irish pub performance


Wednesday, August 20, 2014

earthly delights csa week 13


our share
plums
carrots
rainbow chard
jalapeƱo peppers
tomatoes
antohi romanian peppers
gernika peppers
eggplant
tomatillos
summer squash
ailsa craig onion
magic garlic
beans
cucumbers {lots of lemon cukes!}
genovese basil
melons

------------------------

our hearts are breaking for casey & her family.
her mother, julie, passed away on august 9th.
read all about her awesomeness here.

Tuesday, August 19, 2014

Monday, August 18, 2014

zucchini crust pizza {gluten free!}


we have lots of zucchini this time of year.
such a blessing.

and thanks to abby,
i just learned how to turn it into pizza crust.
this is a game changer.
the crust is grated zucchini
with most of the water wrung out
with an egg and a 'flour' and spices.

i consider this less of a new recipe
and more of a new skill,
but here's the recipe abby found:
{keep in mind i didn't measure anything & it turned out great}

zucchini crust pizza
2 cups grated zucchini
1 egg
1 T oil
garlic
3/4 - 1 cup almond flour 
{↑ you could use any flour}
oregano
salt & pepper

---------------------------------------

preheat oven to 400°

put the grated zucchini in a colander.
salt it & allow to 'sweat' for a bit.
then gather it into a clean towel
and literally wring the water out.

in a large bowl,
combine zucchini, egg, oil, garlic,
almond flour, oregano, s&p.
mix until a 'dough ball' forms.

on a baking sheet lined with parchment,
use your hands
to flatten out the dough ball,
pressing it into the shape you want.
i pressed mine quite thin.

bake it for about 20 minutes,
or until the edges & bottom are golden.
at this point, i flipped mine over
and baked for about 5 more minutes
to get it nice & toasty on both sides.
note: a nice step,
but leave it out if you're pressed for time.

remove it from the oven
and add your toppings.
we used homemade tomato sauce
fresh basil & grated parmesan.
{fresh mozzarella would be incredible}
pop it back in the oven for a few minutes
but keep a close eye so it doesn't burn.
this was so good that
i immediately made a second one.

the 'crust' alone is so delicious:
soft & 'doughy' but with crispy edges.
it is the best gluten-free 'bread' i've eaten.

it could be used as flatbread in any recipe
or served alongside hummus.

next, i'm going to try a sage butter version.


Thursday, August 14, 2014

homemade granola


today, i made a big batch
of really delicious granola.
it's so easy,
and so much more affordable
than even granola from the bulk bins.

i read through these granola recipes:






then adapted the batch to our tastes
and what we had on hand.

my ingredients
dry:
4 1/2 cups rolled oats
2 cups chopped pecans
2 cups sliced almonds
2 Tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
couple pinches of salt
-----------------------------------------
wet:
3/4 cup brown rice syrup
1/4 cup brown sugar
1/2 cup olive oil
2 Tablespoons vanilla
--------------------------------------------------
add about halfway through baking:
1/2 cup shredded coconut {sweetened}
1/2 cup shredded coconut {unsweetened}
--------------------------------------------------
add at the end of baking
{bake just a few minutes}:
2 cups golden raisins

my method
preheat oven to 250°

in a big roasting pan,
mix dry ingredients,
then add wet ingredients.

bake for 30 minutes to an hour
stirring often {every 10 minutes},
watching for browning,
& testing as you go.
my 'test' is to scoop out a small spoonful,
then allow to cool.
once the granola is crunchy when cool,
it's done.

store in an airtight container.


Tuesday, August 12, 2014

earthly delights csa week 12


our share
tomatoes
tomatillos
peppers
basil
beans
edamame
carrots
onion
garlic
corn
plums


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