Chocolate Yogurt Flax Muffins

Hello,

I have been keeping very busy baking, baking, baking for my family. It is hard to keep enough healthy muffins, cookies and bread on hand for three teenagers...two of which are boys, and they can eat a lot!!! My trick is to cram these baked goodies with all sorts of healthy, organically grown, ingredients. Here's a very nice recipe I found for Chocolate Yogurt Flax Muffins. We all love these, they are delicious and nutritious!!

Peace,
Stephanie

Honest Scrap

Hello,

I was not exposed to Indian cuisine very much at all growing up. I remember my sister and I finding something about creating an Indian feast in a vegetarian cook book we had borrowed from our library. I don't remember anything about what came out of that though.

I have been interested in vegetarianism from my early teens onward. I have been completely vegetarian since 1988 when I was 24. Since then, I have basically been teaching myself how to cook and what to eat. Sometimes, I feel like I have had to start my own traditions and culture. The traditions and culture I grew up with so often revolve around eating meat...

I think I tended to over complicate things. It took me a long time to figure out we didn't need to do anything different for Thanksgiving...we just eat all the vegetarian dishes...eat everything except the turkey. We still can bar-b-q on the Fourth of July, etc. Still, I never wanted to just eat a frozen vegetable and a salad, so I've been learning, as best as I can, how to prepare delicious dishes like casseroles, stews, soups, etc.

As soon as I discovered the world of Indian vegetarian cuisine I was intrigued. This is a long history of cooking delicious vegetarian main dishes. Unlike myself, trying to make western meat-based food taste good, these people have long used aromatic spices and a wide variety of vegetables to make food that tastes so wonderful!! This food has been developed over hundreds of years by generations of vegetarians!! I think that is part of what so draws me to this cuisine.

After eating at several Indian restaurants I was convinced I could never learn how to make food taste like that! Well, my middle child thought otherwise and gave me an Indian foods cook book for my birthday!! I tried, but this book just seemed to make everything even more complicated and foreign to me. I pretty much gave up. Until last summer, when I discovered food blogs. I have now prepared my first successful Indian dishes with the help of some wonderful food bloggers. My Indian food still isn't up to par, how I would like it to be, but now I think I can keep learning and slowly improve, thanks to the bloggers that specialize in vegetarian Indian cooking techniques and recipes.

One of my favorite blogs of this sort is A2Z Vegetarian Cuisine by Sadhana and Muskaan. They have been so wonderful; even sending me additional special request recipes!! (I made the Jeera rice and potato dish tonight...everyone LOVED it!!) Now, they have passed along this Honest Award. Thanks for thinking of me, and thanks for all the help you have given. A2Z Vegetarian Cuisine is an awesome blog, I so appreciate you taking the time to share your healthy, delicious recipes!

I must thank the person who gave me the award and list their blog and link it.

I must list 10 honest things about myself

I must put a copy of The Honest Scrap Logo on my blog.

I must select at least 7 other worthy bloggers & list their links

I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Thank you Sadhana and Muskaan of A2ZVegetarian Cuisine.

Ten honest things about myself.
1. I love to cook and bake for people I love, especially kids!
2. I live in the country, surrounded by cornfields, but I grew up in the suburbs of Washington, DC.
3. I do not go to church...I am spiritual, but not religious.
4. I love to crochet, my greatest project has been my king sized bedspread which I worked on for over a year.
5. I am a positive person and look on the sunny side.
6. I love to practice yoga, and hope I will continue to get to class as regularly as possible!
7. I love to hike and hope I will get opportunities to do this more often.
8. I love peace, and keep my life as calm, peaceful, and uncomplicated as I can.
9. I am not crazy about cleaning, but I don't hate it either, and I have to keep my home as clean and organized as possible or it stresses me out.
10. I love kids and have studied Early Childhood Education...I get really upset a lot of times when I am in public and I see people mistreating or inappropriately disciplining their children.

I will pass this award along to Rush, Memoirs of EverydayLife who has a very mystical, philosophical view of the world.
Vaishali,Holy Cow! Vegan Recipes, another great resource for my Indian food attempts.
Sarah from Blue Ridge Baker, I love reading her critiques of all the amazing things she bakes.
Michelle from Veggie Num Nums, who does a lot of wonderful vegetarian cooking and
Wendy from Pink Stripes, another great vegetarian cook.
Steph from Obsessed With Baking and Amy from The A to Z Twins.

Peace and Love,

Stephanie

Veggie Sushi

Hello,

My teenagers are all back in school, now. The oldest is enrolled at a community college, taking night classes,four nights a week. He leaves the house around 5 0'clock, taking a large "lunch" with him, which he eats after school, before his work as a UPS truck loader from 10:45 PM - 2:45 AM. He's had this job for a year and a half, and it has been so good for him. My middle teen is a Junior in High School and is very busy with Marching Band season, which keeps us parents busy, too. My youngest, my daughter, has started eighth grade, and is doing great so far this year, as always!!

With everyone staying so busy and being gone for a good part of each weekday, I have been staying very busy cooking and baking. All my kids love to take yummy, healthy cookies, muffins, and other things along with them each day. Keeping baked goods and healthy meals, full of lots of veggies, available for everyone does take a bit of time and planning, but to me it is so worth it. The more good food that is around the better I feel about the nutrition we are all getting and the kids know that their mom is supporting their intellectual efforts with chocolate chip cookies!!
My daughter, who loves all things Japan, wanted to make veggie sushi for school lunch to have the first week so I helped her by cutting the veggies, and she did the rest!! This veggie sushi is so very tasty, and really fun to make. You just prepare the sushi rice, cut the veggies, mix up some wasabi, and then you are ready to roll the sushi. We found that the most important thing is to use real sushi rice. Regular rice just isn't sticky enough to work well, no matter how you cook it. As long as you use sushi rice, you will have no problem. I love making veggie sushi with my daughter because it is something she loves to eat and it is really so much less expensive than buying it already made, so much more fun for us to make it together, and as always, in my experience, making it at home, yourself, is actually more delicious, too!!

Here's how we make veggie sushi, at home.

Ingredients

4 or 5 sheets of pre-toasted nori
1 1/2 cups sushi rice
3 tablespoons rice vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
vegetable strips for filling
wasabi
rolling mat or cloth napkin

Cook the rice. We use an electric rice cooker. Mix about a teaspoon of wasabi powder with enough water to form a thick paste. Cover, and allow it to rest and fully develop its flavor. When the rice is done, allow it to cool a bit. Never use rice that has been refrigerated. It just won't behave properly. Mix together the salt, sugar, and rice vinegar and heat briefly to disslove the sugar. Add this to the rice.

While the rice is cooking, and cooling, you can chop up some vegetables you'd like to use. We like cucumbers, carrots, and avocado. You can also use mushrooms, strips of tofu, or whatever you would like.


We use a cloth napkin to do the actual rolling. Lay a sheet of nori on the napkin. Moisten your hands and spread rice evenly over the nori, leaving a 1 1/2 strip at the top edge uncovered.


About two inches from the bottom, make a horizontal groove across the rice and spread with a thin layer of wasabi.



Lay down a thin line of each vegetable on top of the wasabi. Limit it to three lines to avoid making a roll that is too fat!!

Now, pick up the bottom edge of the mat or napkin and roll toward the top using firm and even pressure. Moisten the top edge with a bit of water to seal.

Now, you will have a long sushi roll. Continue assembling and rolling in this way.



Cut off the jagged edges witha sharp, wet knife and slice each roll into 1 1/2 iinch pieces. Enjoy with some soy sauce, lemon juice, fresh horseradish and/or more wasabi!!

Brussels Sprouts Biggest Fans

Hello, I have three teenage children living at home, so I do a lot of baking and cooking. Whatever I cook there is often at least one person who decides not to eat it, usually because of the presence of a certain ingredient that they have decided they are "not the biggest fan of." Sometimes, I make a cookie that is so delicious to some and others would have liked better without the cherries, or with the nuts. I try to remember what everyone likes, and doesn't like, and try to keep it balanced so everyone gets some stuff they like a lot.

I love it when I make something that everyone will eat, so we can all enjoy it together. That usually happens whenever I make an Indian meal...everyone is willing to try it because we all know that Indian cuisine is so appetizing! And I have at least a few other choices that will usually get everyone to the table. But, on a day to day basis, I usually cook whatever I want to on that day, and any of the kids that don't want any, can eat other healthy food we have on hand. All three of them cook for themselves from time to time, or at least prepare their own meal of a sandwich or cereal.

My husband eats with me, whatever I make, and most things he likes. He does have a few of his own dislikes,though, some stronger than others. One thing he confided to me was that he "didn't like brussels sprouts." I, too, hated them when I was little, but later in life was introduced to fresh brussels sprouts, and what a difference!! Frozen brussels sprouts can never be as good...and are really no comparison to fresh, especially when lightly steamed and seasoned. Yum!! I convinced my husband to taste brussels sprouts the way I make them, and now he loves them, too!!! I got this idea from the 2008 Organic Kitchen Garden calender. This recipe will convert any non brussels sprouts enthusiast into "the biggest fan of brussels sprouts!!"

Gingered Brussels Sprouts (adapted from the 2008 Organic Kitchen Garden calender)

1 lb. fresh, young brussels sprouts; choose ones that look very fresh, crisp, small in size, and bright in color
1 tablespoon high heat oil It's very important to use only cold pressed oils for cooking and baking. I used high oleic Safflower oil
1 very large or 2 medium size cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
4 green onions, thinly sliced
1/8 teaspoon salt
2 tablespoons toasted sesame seeds

Wash the brussel sprouts, slice off the very bottom, and peel the outer layer of tough leaves.


Steam the brussel sprouts, in a steam basket, above an inch or so of water, just until tender. They will be a very bright green. Don't cook them too long!! You can always cook them more, but once the brussels sprouts are over cooked, you can never bring back the fresh, delicious taste we want to experience!!


Remove from the heat immedietly and remove steam basket from pan.

In a heavy frying pan heat the oil. Add the garlic and ginger and cook over medium high heat for two to three minutes, until they are just barely soft.



Add the green onions, sprinkle with salt and cook for two more minutes.

Slice each sprout in half and add to pan, stirring to coat.





Lightly toast the sesame seeds, sprinkle them on the sprouts, serve with love, and ENJOY!!



Peace, Stephanie

Floydfest Navratan Kurma

Hello. This past weekend, my family and I attended a music festival in beautiful Floyd, VA, on the Blue Ridge Parkway.We were up late each night, enjoying excellent live music, and awake early each morning. Camping at the festival requires a lot of thought and planning, if you want to stay as comfortable as possible, which I did!! I knew we needed some quick, easy to prepare meals, so we would be well nourished, and have plenty of energy to dance, without taking a lot of time preparing food at the festival. I spent a couple of days before the trip making muffins, cookies and pancake mix. With the help of some kind, fellow bloggers, I chose a wonderful Indian dish to prepare for our Friday night dinner.
The very kind Sadhana and Muskaan sent me several suggestions as did Vaishali. All the ideas sounded so good!! At last, I decided on Navratan Kurma. This recipe comes from Vaishali at Holy Cow!. With her help, I was able to put together a delicious meal at the festival by reheating it, along with some rice.
Thanks, Vaishali, for helping me choose this dish and answering all my questions, and thank you,Sadhana and Muskaan, for all your kind help.

Here are a few pictures from the festival.



...my husband and son playing frisbee and some hula hoopers...


... Electric Chameleon performing...




Peace,

Stephanie

Cinnamon Rolls...part 2

Hello. My family and I had a great time at the beach. We enjoyed wonderful weather and relaxing on the beach. We also enjoyed a lot of beach activities which burned a lot of calories, so we enjoyed this breakfast of fresh fruit and homemade fresh cinnamon rolls. I allowed the rolls to come to room temperature before baking, one morning by moving the rolls to the refrigerator the previous night, and one morning by allowing the rolls to sit on the counter for about an hour before baking. They were really good both mornings and it was nice to splurge on delicious cinnamon rolls, knowing they were all natural, and made with organically grown ingredients.

I was able to enjoy more free time at the beach by making lots of food at home before the trip. I am planning on doing some more of that this week, as we prepare for our annual trip to attend the music festival Floydfest in beautiful Floyd, Va, on the Blueridge Parkway.

Peace,

Stephanie

Perfect Cinnamon Rolls

...cinnamon rolls, ready to be frozen...



Hello,

Today, I am getting ready for our week long trip to the beach. I have made some food in advance, so we can enjoy some good food while we are there. I made various muffins, which I froze, to be individually toasted, for quick and easy breakfasts. I'm making hummus and a few sauces and syrups, for Iced Coffee drinks. I pre-mixed some pancake mix for Sunday, I froze some cookie dough, and I made cinnamon rolls, which I froze right before baking. These can be semi-thawed out and baked one morning. They will be warm and gooey, fresh cinnamon rolls. These aren't particularly healthy and they are definitely not low fat. I probably haven't made these in close to a year, so I don't make them often, when I do it's a treat. These are really good and rich and unlike the store bought varieties will be free of artifical flavors, colors, preservatives, and can be made with organically grown ingredients. The cinnamon rolls are frozen now, and will be baked at the beach one morning, cooled slightly and iced with home made cream cheese frosting!! Made with love for my family....





Perfect Cinnamon Rolls

1 cup warm milk
2 teaspoons yeast
½ cup sugar
1/3 cup cup butter, melted
1 teaspoon salt
2 eggs, slightly beaten
4 - 5 cups unbleached flour
Filling:
1 cup brown sugar
2 ½ tablespoons cinnamon
1/3 cup butter, softened
Frosting:
1½ cups powdered sugar
¼ cup cream cheese
½ teaspoon vanilla
1/8 teaspoon salt

Dissolve yeast in milk. Add sugar, melted butter, salt, eggs,and mix well. Gradually add flour, while mixing by hand or electric mixer, until the dough clings together. Dough will remain slightly sticky. Knead well, about ten minutes.Lightly grease a bowl, set the dough in....




...and let rise until doubled in size...




...gently deflate the dough, and roll out to a rectangle 21 x 16 x ¼ inches. Spread the dough with the softened butter...




...mix the brown sugar and cinnamon thouroughly, and spread over the buttered dough...




...roll up from the long side...don't roll dough too tightly...rolled fairly loosely the center of the rolls won't bulge out so much during baking...




slice the log into twelve 1½ inch wide slices...and place in two eight inch, round, pans to be baked...or frozen, as I did...


...cinnamon rolls ready to be baked or frozen...

...next week I will bake these...I will post pictures of the end result.

Have a great weekend, everyone.

Peace,
Stephanie