Sunday, August 28, 2016

Vegan Ice Cream Sandwiches-


 I'm always looking for unusual recipes and this one was something I never made.  Cooked white beans in a cookie?  I sure was curious to find out how it would taste.

Banana "ice cream" has been my favorite all summer and adding it to a cookie sandwich was something I wanted to try.

What a tasty treat!!  The cookies are delicious with or without the banana ice cream. The addition of the banana will make your taste buds do a happy dance. 





This recipe is from the Vegetarian Times  June 2016 . 


Ingredients:

3 ripe bananas
1 tablespoon non dairy milk
2 teaspoon pure maple syrup( used honey)
1 teaspoon vanilla extract
1 teaspoon caramel extract ( optional)

Cookies

1/2 cup all natural peanut butter- smooth or chunky
1/2 cup cooked white beans*- rinsed & drained
3/4 cup gluten free old fashion oats
2 Tablespoons unsweetened applesauce
1 Tablespoon pure maple syrup**
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup non dairy chocolate chips***

Directions:

For the "ice cream"

Line a 4 x 8 inch baking dish with parchment paper, allow the paper to hang over the side of  dish.

In a blender or food processor blend all ingredients for the ice cream until smooth.

Remove ice cream mixture from blender or food processor , add to the prepared 4 x 8 dish 

Freeze for 2-3 hours or until set.

for the cookies

Combine all ingredients ( except the chocolate chips) in a food processor. Pulse until dough forms. 

Remove ingredients from the food processor and place in a small bowl. Fold in the chocolate chips if using.

Place dough in refrigerator for a few hours or overnight.

Preheat oven to 350 degrees

Line cookie sheet with parchment paper

Roll 1 tablespoon of the dough into a ball. Place on prepared cookie sheet and flatten into a 2 inch circle.

Bake 12-15 minutes or until lightly browned along the edges.

Remove from oven and let cookies cook on cookie sheet 

Once cool the cookie will be ready to make the sandwiches.

Remove the banana ice cream from the freezer. With a 2 inch round cookie cutter cut out disks for the sandwich. It works to run the cookie cutter under some hot water, dry the cutter and cut out the disk.

Place the banana ice cream disk between 2 cookies.

If desired roll the edges of the ice cream in the chips 

Freeze until fully set.


* used chick peas. Additional information on beans

** used honey

*** I didn't use the chips


Saturday, August 27, 2016

More please! Chicken recipe




The recipe is from a local Long Island Community Cookbook.  

Gabe wanted me to add the recipe it to the blog since the cookbook has gone to a new home.




4 Boneless chicken breasts (or boneless pork chops)
 1 tablespoon olive oil
3 cloves garlic, minced (or 1/2 tsp. garlic powder)
4 tablespoons soy sauce
3 tablespoons brown sugar
1 to 2 tablespoons sweet chili sauce ( to taste)
1 1/2 c. chicken broth
1 T. cornstarch


Lightly brown chicken breasts in a small amount of oil in a large saucepan.

 Remove the chicken from the pan and set aside.

 Add garlic,  3 tablespoons of the soy sauce, 2 tablespoons of brown sugar and 1 c. chicken broth to the saucepan. Stir to mix and return chicken to pan and cover. 

Simmer for a few minutes until the chicken is done (15-20 minutes or so, depending on the size of the breast). 

Remove chicken from the saucepan.

Add 1/2 cup chicken broth, 1 tablespoon soy, 1 tablespoon brown sugar, sweet chili sauce- mix well. Add 1 tablespoon cornstarch and mix well.

 Add the additional sauce to the saucepan and bring to a boil to thicken and return chicken to the pan, coating it well.

 Serves 4. Simple and delicious!










Tuesday, August 23, 2016

Laura Buxton received the balloon. Again.

“Truth is stranger than fiction, but it is because Fiction is obliged to stick to possibilities; Truth isn't.”
― Mark Twain, Following the Equator: A Journey Around the World

In 2001, a ten-year-old named Laura Buxton, released a balloon with her name and address in the hope of finding a pen pal. The balloon traveled 140 miles before coming down and was found by an almost-ten-year old also named Laura Buxton. They share a number of other similarities.

A three hour drive apart, the two Laura Buxtons not only shared the same name, but were nearly the exact same age, were the same height (which was unusual, considering they were both well above average for their age at 4 feet, 7 inches), had brown pigtails and blue eyes, and were in Year 5 in primary school. In a Radiolab interview, the girls recalled the astonishing similarities that arose as they spoke for the first time: they both had three-year-old female Black Labrador dogs, grey rabbits, and guinea pigs with identical markings (orange spots on hind legs). Upon meeting, they unintentionally chose to wear identical outfits -- a pink sweater, and jeans.


Sunday, August 21, 2016

Candied JalapeƱos (Cowboy Candy)





My little jalapeno plant wintered in Florida with us. It provided many peppers for us to enjoy. I forget to bring the plant in one night  when we had a hard frost but with much TLC it came back. 

 It did the road trip back to NY and the plant loves it here! 
This was the plant in June, It now has twice the pepper and more flowers!


The recipe is from Tasty Kitchen but many other bloggers have made this yummy recipe.



Ingredients:

3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper

Directions:

Remove stems from all the jalapenos while wearing gloves. Cut into 1/2 inch rounds. Place in a bowl, set aside.

 Bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil in a large pot. Reduce heat and simmer  5 minutes. 

Add pepper slices. Simmer 4 minutes.

 Using a slotted spoon, transfer the peppers to clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.

 Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Carefully pour the syrup into the jars containing the jalapenos.

I didn't can these. I wiped the rims  with a clean, damp paper towel, added the lids.

Once the jars cooled, place in refrigerator.




Saturday, August 20, 2016

Slowcooker Cranberry/Chili Chicken




A few friends requested a recipe requiring minimal preparation time. This is very easy and delicious.

Ingredients:

4 boneless, skinless chicken breast halves ( I cut up a whole chicken)
1 16oz can whole cranberry sauce ( used jellied)
2/3 cup chili sauce*
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 envelope dry onion soup mix

Directions:

Place chicken breasts in crock-pot.

Combine remaining ingredients; add to crock-pot, coating chicken well.
Cover and cook on LOW for 6 to 8 hours.

source- TOH recipe board, posted was LindaChicken

when a recipe calls for chili sauce


Thursday, August 18, 2016

Basebud



I know the  first thing you think hope the kid isn't hurt, he wasn't! The two of them love playing ball.

 New Yank Yorkies new left fielder " A Dog". He pawed the ball out of someone's mitt while playing.