Huckleberry Jam

It seems huckleberry jam recipes are hard to come by, so with lots of help from Janna's huckleberry pie-filling recipe, I got some practice making my own preserves. 

It's a domestic day.

Ingredients: 

6 cups frozen mountain huckleberries 

2-3 Tbsp fresh squeezed lemon juice

3/4 cup honey

3/4 cup brown sugar

cinnamon to taste

a pinch of salt 

3 tsp Pomona's Pectin

3 tsp calcium water (from Pomona's Pectin)

Measurements were based off the guide in the Pomona's Universal Pectin box. Another benefit to using Pomona's is using less or no sugar or using a sugar alternative, because it is activated by the calcium water and not the sugar. 

The food blog "Chow" had a very simple yet explanatory post on canning and the equipment needed: Make Your Own Preserves

Between my three sources (Janna's recipe, Pomona's package insert, and Chow's blog post), I turned out some pretty tasty huckleberry jam! Now that I've got the recipe down, next time I'll make a bigger batch. For now I'm listening to the very satisfying POP as the jam cools and the jars officially seal, so I'll be able to enjoy it in the dark winter and think of summer time! 

Sanitizing the jars/lids and the beginnings of the jam

 Honey! Yay for alternative sweetners. The honey and brown sugar compliment the dark berries and adds a nice flavor. 

Pouring HOT jam into equally hot containers using hot equipment. Everything needs to be bacteria free for long shelf-life.

Once the jam is poured and the lids are on, they need to be processed in boiling water for 10 mins. 

Aurora really wanted to be involved in the process.

xoxoEnjoyxoxo

Lynn's 15-Minute Cake Batter Cookies

This is such a smart concept, and one that I wouldn't have learned about if not for my co-worker Lynn's southern hospitality when she brought a batch of cake-batter cookies into work one day. Now, I love cookies as much as the next person, but I typically stop at one. I ate four with no remorse. These things are delicious! Cake-batter cookies are fast, easy, and strike just the right chord between the tastiness of cake and the portability of cookies.

Ingredients

• 1 box of cake mix (any kind; I recommend Pillsbury Funfetti mix to start with)
• 1/2 cup oil
• 2 eggs

Directions

1. Preheat the oven to 350 degrees.
2. Stir together cake mix, oil, and eggs thoroughly.
3. Take spoonful-sized lumps of your newly-made dough and place on a cookie sheet.
4. Bake for 8-9 minutes. Unlike cookie dough, cake-batter cookies will not become golden on the top when they are ready, so use a toothpick through the center of a cookie to test if it is baked thoroughly. Bakes 18-20 cookies.

These cookies will be softer then an average cookie when they come out of the oven, so be sure to give them plenty of cooling time! Then enjoy. 

 
Lynn also suggests the following variations: yellow cake mix with chocolate chips and pecans; devil's food cake mix with white chocolate chips; and red velvet cake mix with cream cheese frosting.

Be well!
Laura

Green Juice

A recipe for all the juicers out there:

One cucumber

+

Two green apples

+

Two kiwis

=

It paired very nicely with my first attempt at salmon!

Secret Weapon: Chia Seeds

I first learned about chia seeds from a friend while I was working in South Korea and have been hooked on them ever since! Although many of you are probably thinking about this, you would be happy to know that these little omega-3 energy pods can prevent high blood pressure as well as blood sugar spikes. In fact, according to The Chia Seed, these little guys have more antioxidants than fresh blueberries. Pretty rad, right?

As a vegetarian, I'm always looking for creative ways to get all of my nutrients. This find really hit the target on a lot of the important marks, and can be a really simple addition to any meal (even sprinkled on salads) that gives your body some extra energy and love.

Although I have several recipes with chia seeds that I absolutely adore, this breakfast dip is one that I make almost daily. It's filling, easy to make, and-- most importantly-- it tastes great. Plus, it gives you tons of energy from raw, whole foods. Yum!

Morning Oatmeal Chia Dip (with apple)

Ingredients

• 1 cup uncooked oats
• 4 oz Greek yogurt (I use Greek Gods Honey Yogurt)
• 1 heaping tablespoon Chia seeds
• 1 apple (Honeycrisp are my favorite; what's yours?)

1. Pour your oats, yogurt, and chia seeds into a cereal bowl.

 
2. Mix it up!

3. Slice up an apple and start dipping. Easy as that!

Happy mornings to you!

PS: If you like chia seeds and kombucha, make sure to try Synergy's Chia Kombucha drinks! Talk about an energy boost!

Slow Cooker Teriyaki Pineapple Chicken

I have a 2-qt slow cooker and have had to adopt many of my favorite recipes to its size. This dish consists of a few simple ingredients to create an amazingly flavorful and filling meal for two!

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Ingredients

Two organic chicken breasts

Teriyaki sauce

One can pineapple chunks

Red pepper flakes

Powdered ginger

Garlic powder

---------------

Always remember to spray your slow cooker with oil first (I prefer canola)

Place chicken breasts into cooker, pour teriyaki sauce over chicken until almost covered

Pour entire can of pineapple chunks (including juice) over chicken

If cooker is not at least half full, add more teriyaki sauce or water (remember to fill it between 1/2" and 3/4" from the top)

Sprinkle spices on top of pineapples to taste (I add equal amounts of each, about a teaspoon)

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Set on LOW for 6 - 8 hours

When it's done I shred the chicken in the pot with a fork and serve it over Quinoa!

xox Enjoy xox

Thai Dessert: Bananas in Coconut Milk

This is a dessert I tried for the first time in Thailand and absolutely fell in love. It's extremely simple and doesn't even require much of a recipe, but I provided one here just to get any adventurous cooks out there started. You can modify the type of sweetener and proportions to change the consistency and flavor.

Mostly, you can impress your friends with your knowledge of local Asian fare. Just remember, there's no need for chopsticks here. Don't overplay your hand.

Bananas in Coconut Milk

Ingredients

• 1 can coconut milk
• 1/2 cup water (optional; could be substituted for milk)
• 1/4 cup sweetener (sugar, Stevia, Agave nectar, etc.)
• 4 bananas, quartered and halved

Directions

1. Pour the coconut milk and water into a medium-sized pot. Place on medium heat until warmed.
2. Add sugar or sweetener. Be careful not to over-sweeten! Even if the coconut milk seems like it could be sweeter, the bananas will sweeten the dessert plenty.
3. Add the bananas and allow the mixture to heat. Bring to a simmer but do not boil. When the bananas appear to become slightly softened, remove from heat and serve while warm.

Enjoy your unique and delicious dessert!

Pumpkin Mushroom Curry Soup

With the chilly winter weather comes my overwhelming desire to cook and eat buckets of soup. This is a recipe I modified with a little know-how from my travels in Asia (and a deep desire for some extra spice in my food!). It's delicious on it's own but would be fabulous over rice; you could even add a protein (tofu or chicken highly recommended) to make it a full meal in its own!


Pumpkin Mushroom Curry Soup 

Ingredients

• 1/2 lb. mushrooms
• 1/2 cups chopped onion
• drizzle of olive oil
• 2 tbsp. flour
• 1 tbsp. curry powder
• 2 cups chicken / vegetable broth
• dash of nutmeg
• 8 oz. coconut milk
• 1 (1 lb.) canned pumpkin puree 

Directions

1. Saute' mushrooms and onions in a medium-sized pot with olive oil. Add curry and flour; stir.
2. Add broth gradually and continue stirring.
3. Add the remaining ingredients except for the coconut milk. Cook on medium-low heat for 10-15 minutes.
4. Add coconut milk and keep on low until the soup is heated.
5. If desired, garnish with additional curry, chile, and sesame seeds, as pictured.

Most cans of coconut milk come in 12-16 oz. cans, which means we had left over milk to make a traditional Thai dessert!

Cheers to cold days and warm meals!

Open-Faced Cucumber Tea Sandwiches

With the snow falling outside, Madeline and I decided to warm ourselves inside with hot tea and cool cucumber tea sandwiches. Our sandwiches are made with a few simple ingredients yet look charming enough to entertain a party!

Ingredients:

Sandwich bread

Eight ounces cream cheese

Fresh dill

One cucumber

And a couple small cookie cutters to finish them off

Mix about 2 Tablespoons (more or less to taste) with the 8 oz cream cheese (let cream cheese soften for easier mixing).

Use a peeler to shave off thin layers of cucumber.

Spread the cream cheese/dill filling on a piece of bread, then add a layer of shaved cucumbers on top.

Use your cookie cutters and cut out your sandwiches.

Have fun and get creative!

Madeline enjoying a sandwich and some mango tea.

xox Enjoy xox