Decadent Coconut Oil Chocolate

First, I didn't measure anything here except the powdered sugar(sort of). You should do this to taste and make adjustments accordingly. Sorry no pics, camera batteries are dead.


Coconut oil
Cocoa powder
vanilla or maple extract
stevia
powdered sugar
nuts
chia seeds
cinnamon(optional)
foil or waxed paper

Mix about 1/2 cup to 2/3 cup coconut oil with 4-5 tablespoons cocoa powder. When its well combined, add a few squirts of liquid stevia, or powder to taste. Add a tiny glug of vanilla or maple extract, whichever you prefer, and maybe some cinnamon. We liked this taste but the stevia had enough of a bitter edge that I decided to try 1 tablespoon of powdered sugar in the mix. It helped tremendously and I wouldn't recommend leaving it out. I think it even made the texture better!

Stir in about 2 tablespoons of chia seeds and about 1/2 cup nuts of your choice, toasted or not, chopped small but not too fine. I used sunflower seeds because they were handy and I did not chop them. It starts getting harder to mix at this point! Taste to see if it needs adjusting. Taste again. Lay out a square of foil or waxed paper and plop all of the chocolate onto it, stop sampling! Working in small circular movements, spread it out little by little with the back of a large spoon(not wooden, it sticks too bad) until its about 1/4th inch thick. Mine made about a 10-inch diameter pancake.

Transfer the paper/foil onto a cookie sheet or a plate and freeze for about 30 minutes before eating. Keep this in the freezer until its gone. It breaks off quite easily and melts very fast!

Enjoy!

Curried Mixed Potato Soup

Another Slapdash success! This is so easy to make and very forgiving. Here's what went in mine, adjust as necessary for your hungry group. I fed 5 with seconds for most of us. The blue cheese is awesome in this, don't leave it out unless you have to. Sub feta or more bacon for the saltiness if you do.

4 med-large all purpose potatoes
1 large organic sweet potato
4 green onions, sliced thin(with my new pink Komachi knife, Christmas from my brother)
2 garlic cloves, pressed
4 slices of bacon, cooked and crumbled
3 cups whole milk(mine's raw)
1 cup water
1/2 cup blue cheese
1+ cup whole milk yogurt
sprinkle of red curry powder, maybe 1 tsp or maybe less
little dash of salt and pepper

I baked the potatoes and skinned them mostly, cut into chunks and added to the pot. Poured on the milk, added the rest and heated for about 15-20 minutes on medium/medium-low(I didn't let it boil at all-barely simmered). Serve with crusty bread or crackers. My girls LOVED it... spoon is pointing to Amy scarfing hers down!

Coconut Chocolate Bark...

I've been slapdashing again, this time with my favorite oil and favorite flavor(Chocolate). I made a tiny version of this concoction yesterday and was impressed that it tasted much like a gourmet dark chocolate bar so I set out to make MORE! Here's what I did...

All measurements are approximate, please taste test for your personal palette.

2/3 to 3/4 cup coconut oil. I used 3 scoops of a 1/3 cup scoop but it wasn't all the way filled for each scoop. Put in a shallow, wide container, you want this to be a thin layer, about 1/2 inch deep.

1 tablespoon cocoa powder. I shook it into the oil but it looked like a tablespoon or so.

Several drops of vanilla and several more drops of liquid stevia. I imagine you could use the powdered versions of both if you had it. Then, a tiny drift of cayenne pepper and a handful(less than 1/3 cup-that's all I had) of sunflower seeds.

Whisk it all together, taste and adjust flavors if needed. Chill in fridge until solid, break up with a knife and enjoy!

Ribollita...

Sorta kinda based on this recipe




1 pound navy beans, soaked and cooked.

Leave these in their cooking liquid and set aside.

2-3 tbsp olive oil
1 red onion, chopped
8 baby carrots(fat ones), chopped
3 celery stalks, chopped
5 garlic cloves, smashed

Combine in saucepan and cook over medium heat til softened.

1 can diced tomatoes
dash of oregano, thyme, red pepper flakes
1 tbsp balsamic vinegar
few shakes liquid smoke

Add to veggies and simmer for 10-15 minutes. Combine with beans and 8 cups of water or so.

1 bunch kale, shredded

Add kale and let wilt, about 10 minutes.

1 sourdough sub roll or french bread, about 2-3 cups torn.

Add bread and simmer for about 20 minutes on med-low. Adjust seasonings, salt and pepper. Let sit for 20 minutes and serve with Parmesan cheese. YUM!

Golden Baked Potato Soup

Today was yardwork day so I wanted something fast but satisfying. It was uncomfortably cool today(60), yesterday was HOT(90) so it wasn't like we needed cold weather fare really, just something.... you know.... good and rich and creamy. I had to run out and get nails for fencing we replaced. Sarah rode with me and reminded me that she'd requested baked potato soup for a few weeks now.


(before)

Soooo, here we go! The short-cut version first, which I made tonight, is super easy but you'd get a teeny bit more "umph" with the traditional method in (these). As always, all amounts are approximate and subject to whatever you want to put!

Golden Baked Potato Soup

5 medium* potatoes, baked in microwave(or regular oven) until soft
2 medium* sweet potatoes, baked
2-4 cups water
1 tablespoon chicken broth paste
tiny sprinkle of nutmeg(or not)
onion and garlic powder(or chopped onion and garlic softened in butter) to taste
liquid smoke(or chopped ham or bacon) the l.s. gives it a nice flavor but start with a tiny amount, 1/8th of a teaspoon and taste before adding more. I think I have about 1/4th in mine and its just right.
2-4 cups milk
1/4 cup butter
1/2 cup sour cream
1 cup cheddar cheese, grated
salt and pepper to taste

Peel and chunk all potatoes, add to large soup pot with water, chicken broth paste, and seasonings. Stir over medium heat until hot. With hand mixer or immersion blender, mix til mostly smooth. Add liquid smoke and adjust flavors. Heat for about 10-15 minutes on med-low. Remove from heat and stir in butter, sour cream, cheese and salt/pepper. Return to burner and heat through to melt cheese. Stir, adjust seasonings again and serve with crusty bread(and a salad)!

*my medium is slightly larger than a regular soup can.


(after, but with more to go)

Chicken Veggie Soup

The kids and I are a bit under the weather so I thought a good chicken soup would hit the spot. The more veggies the better, right?



Chicken Veggie Soup

2-3 bone/skinless chicken breasts

Cook chicken in water until cooked through, cool and cube.

Meanwhile....

1 tbsp olive oil
1 cup chopped celery
1 cup chopped onions
1 cup chopped carrots
1 small turnip, chopped
1 bunch kale, torn into small bits and rinsed well
1 bay leaf
2 cloves garlic, pressed, or a tsp garlic powder
seasonings of your choice, I used savory and a bit of greek seasoning
1 tsp chicken boullion paste or a cube
3 tbsp tomato paste
1 cup elbow pasta or rotini(or pasta of your choice)

Cook first 4 veggies in oil until soft. Add kale and a cup or so of water and spices. Add chicken and several more cups of water, maybe 7-9 total, to fill your pot up(I trust your judgement). Simmer about an hour, until the kale is tender, add pasta and cook til soft. Serve with parmesan cheese and crackers or a good bread.

This was soooo satisfying, perfect on a winter's night, and even better the second night!

Mexican Bulghur Stew

Today was our homeschool group's weekly park day and, as usual, we stayed later than we planned. All day long I had been thinking of the Homesick Texan's sweet potato biscuits and chorizo gravy and Big Red Kitchen's crustless quiche but I didn't have enough of the ingredients for either meal and I did NOT want to stop at the store after 5pm. Soooo, I went pantry diving! Came up with a handful of canned goods, a jalepeno chili and a bag of bulghur. Here's what came of it....


Or Can-Can Chili(but don't tell Amy because she doesn't like chili). Holy Smokes this is good!!!

1 cup medium bulghur
2 cups boiling water
1/2 teaspoon beef broth paste(I use Better than Boullion) or 1 beef cube
1 tablespoon olive oil or 2 tablespoons water
1 onion, chopped
1 jalepeno chili, seeded and chopped fine
4 garlic cloves, chopped
3 tablespoons tomato paste(no salt added)
1 can diced tomatoes(no salt added)
1 can pinto beans, rinsed and drained
1 can red beans, rinsed and drained
1-2 tablespoons chili powder
1/2-1 teaspoon oregano
1/2-1 teaspoon cumin

Add bulghur to water and remove from heat. Meanwhile soften onion, jalepeno and garlic in a little oil or water. Add tomato paste, diced tomatoes and beans, then the spices. Add bulghur and the water it soaked in, if any is left. Add about a can of water, if you think its needed. Simmer, covered for about 20 minutes or so, stirring frequently to prevent sticking. Serve with sour cream, grated cheese, cornbread, tortilla chips or whatever you usually eat with chili.

Spicy Spicy Chicken...

I wish I had time to make this tonight! Wednesdays are our busy nights so we usually grab a frozen eggroll or burrito or make a baked potato or something else simple. This doesn't take much time but we are literally out the door around 4pm and not back in til after 9pm. Thursdays aren't much better because of activities with our homeschool group. Soooo maybe Friday, and I promise to take a picture!

A melting pot of spicy flavors...

2 large bone/skinless chicken breasts, in 1-inch cubes
2 bone/skinless chicken thighs, in 1-inch cubes
1 large onion, chopped
1 green pepper, chopped
couple glugs of olive oil
1/2-1 teaspoon of each of the following spices, adjust to your taste:
cumin, cayenne(about 1/4tsp of this one), dry mustard, curry, ginger, celery seed, garlic powder, onion powder and salt.
2-3 tablespoons soy sauce
2 14 oz cans no-salt-added diced tomatoes with juice
1 14 oz can pineapple chunks in juice, with juice
1 bunch cilantro, washed and chopped fine


Cook chicken and veggies in oil for 15 minutes. Add spices and cook 5 more minutes. Add soy sauce, tomatoes, and pineapple and simmer for 20 minutes, covered, stirring occasionally. Throw in cilantro and simmer another 10 minutes or so. Serve over hot, buttered rice or grain of your choice.