Posted in Recipes

Happy Accident (Lemon Vanilla Glaze)

So, I was messing around to get my aquafaba whipped cream’s life together. I’m still working on it, but during the process I accidentally made a super tasty lemon vanilla glaze!

Happy Accident Lemon Vanilla Glaze: Makes About 8oz

  • 1/4 cup aquafaba (AKA, chickpea juice)
  • 1 tsp vanilla bean paste
  • 1 cup powdered sugar
  • 1/4 – 1/2 cup avocado oil
  • 2 tsp lemon juice

Combine all ingredients except avocado oil and blend, slowly adding the oil until your mixture thickens.

Enjoy drizzled on cookies, cakes, or even toast or pretzels!

Posted in Recipes

Pickle Dressing

Bear with me here. Pickle…. dressing? Yes! It started as something I was playing with because I have been trying to get my greens in and I LOVE a good dressing. I also love pickles, so why not?

Pickle Dressing: Makes about 8oz

  • 1/3 cup pickle juice (just pick your favorite, I had some sweet onion Suckerpunch pickle brine left over so I used that!)
  • 1 cup (packed) baby spinach
  • 2 tbsp hummus of choice (I used some caramelized onion hummus from our local grocery store)
  • Garlic to taste (I had some roasted garlic laying around so I used about 1 tsp of that)
  • Salt and pepper to taste

Simply add all ingredients to a food processor and blend until smooth!

I’ll be enjoying this today on a lovely salad I’m lucky enough to have come out of my own backyard!

Posted in Recipes

Kimchi Curry Stew

I couldn’t decide between kimchi stew or veggie curry, so I decided to have the best of both worlds! This recipe comes together super quick and easy for a veggie packed lunch. You can even make it vegan/vegetarian!

  • 1 1/2 cups stock of choice (I used chicken stock)
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1 small handful of cabbage, chopped
  • 1/4 cup kimchi (I used some kimchi I made on Lunar New Year)
  • 1/2 medium-hot Golden Curry curry cube (or 1 tsp garam masala and 1 tsp curry powder added to the pot with the water)
  • 1 tsp roasted garlic paste
  • Noodles or rice for serving
  1. Add your stock, carrots, celery, and cabbage to a pot with your stock over medium heat and simmer for 5 minutes.
  2. Add in your kimchi, curry cube, and garlic paste, mixing well, and simmer for another 5-10 minutes, or until the soup has reduced and your veggies are tender to taste.
  3. Serve over ramen noodles or rice, and enjoy!

You can always dress this recipe up or down to your tastes/what you have on hand. Add a soft boiled egg, some scallions, or some chili oil! Dont have the veggies on hand? Use what you have! Make it yours and enjoy.

Posted in Recipes

Barley Risotto

Barley risotto is one of my favorite comfort foods, and today I made it with carrots and green onions rather than the usual apple and mushroom. I unfortunately don’t have a super set recipe for this one since I eyeball everything in the pan and cook to taste. Try it out for yourself and enjoy!

  • 1 carrot, diced
  • 1 bunch green onions, chopped
  • 1/2 stalk celery, diced
  • 1 cup barley
  • 1 tbsp roasted garlic paste
  • 1-2 tbsp white wine or lemon juice
  • 1/2 – 1 quart stock or broth (I had some chicken stock I made earlier this week)
  • 1-2 tbsp butter
  • seasonings to taste (my stock is concentrated and flavorful, so I only ended up adding a pinch of salt and pepper)
  1. In a medium pan over medium heat, add in your veggies and your butter, and saute until soft.
  2. Add in your barley, and cook until the butter is absorbed and the grains are toasted.
  3. Deglaze with white wine or lemon juice, and stir in garlic paste.
  4. Lower the heat to medium low, add in half a cup of stock, cooking it and stirring occasionally until completely absorbed.
  5. Repeat step 4 until your barley is cooked through and your veggies are tender.
  6. Adjust seasonings as needed.
  7. If desired, stir in another tablespoon of butter and some grated cheese to your finished barley for some extra saltiness and creaminess.

Enjoy! I like mine best with some roasted chicken.

Posted in Recipes

Maple Pecan Coconut Granola

If you’ve been around a little bit, you know we love granola in this household. Today we made a sweet and crunchy one full of toasty goodness.

Maple Pecan Coconut Granola: Makes 1 – 1 1/2 Quarts

  • 4 cups old fashioned oats
  • 1 tbsp vanilla
  • 1/4 to 1/2 cup maple syrup (this is to taste)
  • 1 cup Pecan halves
  • 1 cup large unsweetened coconut flakes
  • 1/2 tsp ground cinnamon

Preheat your oven to 350F.

  1. Mix all of your ingredients in a bowl until evenly coated.
  2. Spread the mixture out onto a parchment lined baking sheet.
  3. Bake for 15 minutes, stir your oats around, and bake another 15 minutes.
  4. Allow to cool and enjoy!
Posted in Recipes

Crockpot Cranberry Sauce

With Thanksgiving and Harvest Dinners right around the corner, I thought I’d share my favorite cranberry sauce that’s easy and delicious. Just set it and forget it!

Crockpot Cranberry Sauce: Makes 1 – 1 1/2 Quarts

  • 2 (12 ounce) bags fresh cranberries
  • 1 cup brown sugar
  • 1 cup honey
  • 4 clementines (or mandarin oranges), zested
  • 1 cup water (or orange juice)
  1. Add all ingredients in a crockpot and put on low for 6-8 hours, or until it reaches your desired consistency. Just set it and forget it, stirring occasionally to check the consistency!

Tip: If you’d like to fully utilize the zested mandarins, peel the remaining peel off, and blend the pieces with the water to use for the cooking liquid! (Or you can just eat them for snacks, live your life!)

Posted in Recipes

Crockpot Beef Stewp

Mack… What in the higgity heck is a stewp? I’m so glad you asked, imaginary other half of this conversation! Stewp is a very technical professional culinary term for something not quite a stew, and not quite a soup. Therefore, stewp. Tell your friends.

I needed something easy and hands off to feed a crowd, the crockpot came through for dinner while we were out adventuring in an apple orchard.

Crockpot Beef Stewp: Feeds 6

  • 2 pounds chuck roast, cut into chunks of desired
  • 6 baby red potatoes, chunked
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 1/2 yellow onion, chopped
  • 1/4 bell pepper, chopped
  • 1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 1 tbsp worsterchire sauce
  • 1 tsp ground sage
  • 1 tsp kosher salt
  • 1 tsp granulated garlic
  • 1 tsp ground rosemary
  • 1 tsp onion powder
  • 1 tsp cracked black pepper
  • 1 tsp olive oil
  • 1-2 bay leaves
  • 1-2 quarts stock (use whatever you like! Beef is obviously traditional, but I had chicken stock on hand that I needed to use up)
  1. Add in all of your vegetables (minus the garlic) to the bottom of a large crockpot.
  2. In a bowl, mix together the olive oil, garlic, tomato paste, dry seasonings, worsterchire, and enough stock to thin the mixture to a ketchup like texture.
  3. Slather your seasoning paste on your chuck roast, and place the chuck roast on top of your vegetables.
  4. Tuck your bay leaves into the crockpot, and add enough stock to come halfway up the meat, and set your crockpot to low.
  5. Cook on low for 6-8 hours, or until the meat is tender and shreds easily.
  6. Stir thoroughly, adjust seasonings as necessary, and enjoy while hot!

Try this recipe over rice, cooked pasta, or with some crusty garlic bread! It’s great for warming the bones after an autumn adventure.

Posted in Recipes

Chewy Chestnut Brownies

I’ve been craving chocolate and had some chestnut pieces I had to use up from syrup making, why not use the two together?

Chewy Chestnut Brownies: Makes 12

  • 1/2 cup butter (we used avocado butter)
  • 8 oz dark chocolate (we used vegan dark chocolate chips)
  • 1/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tbsp vanilla or chestnut syrup
  • 2 eggs (or egg replacement)
  • 1/2 cup flour (I used all purpose you could also use whole wheat)
  • 1/2 cup roasted chestnuts, chopped
  1. Preheat your oven to 350F.
  2. To a microwave safe bowl, add your butter and chocolate. Microwave in 30 second intervals until completely melted. For my microwave, it took about 3 – 30 second bursts.
  3. Allow to cool slightly, then mix in your sugars thoroughly.
  4. Mix in your vanilla, and 1 egg, mixing completely before adding the next egg and mixing until well combined.
  5. Add in your flour, mixing until just combined.
  6. Fold in your chestnut pieces gently.
  7. Grease a 9×9 square pan well (or a muffin tin) and add in your batter. If using the muffin tin, add about 2 oz of batter per cup.
  8. Bake for 30-45 minutes, rotating your pan halfway through to promote even baking.
  9. Allow to cool, then enjoy!
  10. Try topped with whipped cream or even with edible cookie dough!

Posted in Recipes

Granola Cups

A great meal prep breakfast for the kids, and a great non-traditional way to enjoy granola!

Granola Cups: Makes about 15

  • 3 cups of your favorite Mack’s granola (Fruit Cave is really good for this. If you can’t use our granola, just find a looser granola at the store, steer away from granola clusters.)
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1/4 tsp kosher salt
  • 1 1/2 cups milk of choice
  • 2 eggs (or egg replacement)
  • 1/2 cup maple syrup
  • 1/2 cup applesauce of choice
  • 1/2 tsp vanilla
  • 1 cup apples, diced (optional)

Preheat your oven to 350F, and grease 2 muffins pans. Set aside.

  1. In a medium bowl, mix together all of your dry ingredients.
  2. In a separate medium bowl, whisk together your eggs, milk, syrup, vanilla, and applesauce until thoroughly combined.
  3. If using, add your chopped apples to the wet mixture.
  4. Add your dry ingredients to your wet ingredients and mix well.
  5. Using a 2 oz scoop (or 1/4 cup measure), add a scoop of the batter to each muffin cup. Your batter will probably look quite loose, don’t panic! Your granola will absorb everything.
  6. Bake for 30 minutes, rotating your pans at the 15 minute mark to promote even baking.
  7. Once fully baked, allow them to cool completely at room temperature.
  8. Meal prep them out into containers or add to an airtight container and store.
  9. Enjoy!
Posted in Recipes

BBQ Sauce

Slather on anything and everything!

Ribs, chicken, vegetables, your neighbor, beans, a flip flop, etc!*

It’s generally advised to only put on things that are safe/Legal to eat. Try not to torment your neighbors.

BBQ Sauce: Makes 2 Cups

  • ¼ cup BBQ rub (see bonus recipe)
  • ¼ cup Stock ( I use vegetable)
  • ¼ cup Brown sugar
  • ½ cup apple cider vinegar
  • ½ cup Worcestershire sauce
  • 1/3 cup molasses
  • 2 cups ketchup
  1. Mix all ingredients in a small saucepan, simmer over medium low/low heat for about 30 minutes, or until it reaches your desired thickness.