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The archetypal frozen coffee drink of our generation is the Starbucks Frappuccino. It’s cold, it’s chocolately, it’s caffeinated, and it’s so crazy good. But it’s also upwards of five smackers for a large glass, not to mention 400 calories. And also, not very organic. Satisfy all of the above by being your own barista. This organic Frappuccino recipe gets all the right without much of the wrong.
What You Need
2/3 cup brewed strong coffee
2 tablespoons raw sugar
½ cup organic milk
1 cup ice
Homemade chocolate syrup, for serving, recipe follows
Whipped cream, for serving
1) Whisk sugar into hot coffee until dissolved. Allow to cool.
2) Combine coffee mixture with remaining ingredients in a blender; blend until smooth. Serve in a tall glass with ample drizzlings of chocolate syrup and a fluffy dollop of whipped cream.
Homemade Chocolate Syrup (Makes about 1 cup)
What You Need
1 cup organic sugar
1 cup unsweetened cocoa powder
1 cup water
Pinch sea salt
Pinch ground cinnamon
1) Whisk together sugar and cocoa in a small saucepan until smooth. Add remaining ingredients; whisk until lumps are gone.
2) Heat mixture over medium, whisking, until a low boil s reached. Simmer over medium-low, whisking, until slightly thickened. Cool 5 minutes and serve. Store in airtight container in refrigerator.
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What You Need
1 tablespoon extra-virgin olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste
Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.
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Almond milk is a milky drink made from ground almonds. Unlike animal milk, Almond milk contains no cholesterol or lactose. Regular, unsweetened almond milk can be used as a substitute for animal milk in many recipes, and as it does not contain any animal products, is suitable for vegetarians and vegans. Commercial almond milk products come in plain, vanilla, or chocolate flavors and are often enriched with vitamins. Almond milk can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added.
Makes 3 cups
Making your own almond milk is very easy, just plan ahead to allow time for soaking the almonds.
1 cup almonds
Put almonds in a bowl and cover by several inches with cold water. Cover and set aside at room temperature to soak overnight or 10 to 12 hours.
Drain and rinse almonds. In a high speed blender, blend almonds with 3 cups water until thoroughly combined. The mixture will be very frothy. Strain through cheese cloth, a fine strainer or a nut milk bag. Store almond milk in the refrigerator and use within 3 days. Stir each time before using.
The leftover almond pulp can be dehydrated and used for baking.
1 dozen mini quiches
Active Time: 30 minutes
Total Time: 1 hour
What You Need
8 ounces turkey breakfast sausage,
removed from casing and crumbled
into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
What You Need
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
3 egg whites
1 cup 1% milk
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.
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|Written by Juliana Weiss-Roessler|
Green Bean Casserole was originally invented by the Campbell Soup Company as a promotional ploy. And the plan was so successful that today many consider the dish a staple for the holiday season. Of course, for others of us, it conjures up memories of soggy canned veggies and a generally tasteless dish… but it doesn’t have to be that way! Lose the canned soup, and make a more organic, healthy, and tasty version of this classic dish.
What you need
French Fried Onions
Another dish that you can purchase in a can… or make yourself! Here’s the recipe to make them fresh.
2 or 3 big sweet onions
Salt to taste (1 – 2 teaspoons is a good place to start)
Pepper to taste
1 ½ cup gluten-free flour (such as tapioca, rice, or soy flour)
Oil for frying
Slice the onions into rings, separate them, and soak them in milk for a few minutes.
Place oil about an inch deep in a frying pan, and heat it.
Coat the onions in the flour, and then place them in the pan with the heated oil. Once the onions float, turn them over and cook until they are a nice golden brown. When you remove them from the oil, place them on a paper towel. Then, add them to your green bean casserole!