Saturday, April 16, 2011

Wheat Pancake Shapes and Blueberry Syrup






Hi, all.

So, I like PANCAKES. But, I like whole wheat. My first few attempts at whole wheat pancakes had a mealy texture that no one in the house really liked. While I haven't perfected completely whole wheat, I have gotten down some mostly whole wheat pancakes. And figured out a fun way to get my kids to eat them!

First, the recipe. This makes a lot; I keep extra in the fridge and toast them up as needed over the week.

1 C whole wheat flour (preferably pastry flour, since it's finer)
1/2 C oat flour (or white)
2 C liquid (I do half water, half milk or almond milk)
1 t salt
4 T sugar
2 T oil
2 eggs (3 if you like them thicker), lightly beaten
1/2 C white flour (or white bread flour)
5 t baking powder
optional: 1 t vanilla
optional: 1-2 t cinnamon

Mix whole wheat flour, oat flour, and liquids. Let sit 5-10 min. This allows the wheat to soften. Mix in the rest of the ingredients. Heat your griddle on med/low. Pour batter in circles, no bigger than your spatula. Cook until bubbles on sides begin to look dry. Flip. Cook until light brown on bottom. Transfer to cooling rack.

Easy, right? Soaking the whole wheat makes a huge difference in texture. The pancakes taste heartier and I feel better about feeding them to my kids. Also, if you add cinnamon, it's supposed to help regulate blood sugar. At least that's the rumor. I figure it tastes yummy anyway.




Now, SHAPES: Growing up, my dad made "Mickey Mouse" pancakes for us (three joined circles). My kids kept wanting other shapes. I didn't want to need to go get fancy pancake molds, and then I had an idea. I cleaned out an old agave nectar plastic bottle (any plastic bottle you can squeeze that has a pour lid with a smallish spout works). I put the batter in, and got creative on the griddle. I can make ducks, squirrels, hearts, caterpillars, bunnies, flowers, suns, stars... and, yes, "Mickey Mouse." Occasionally a clump clogs the spout momentarily, and I end up with an ink blot. They're just yummy mistakes I get to eat.


And last but not least, BLUEBERRY SYRUP. Ok. So, it's not a true syrup. In fact, it's probably healthier than a syrup. But, way less expensive and just as yummy. You can make it with any berry, including cranberry. I actually like mixing cranberries and blueberries. Watch out, 'cause this is complicated (I'm totally kidding).



1 16 oz. bag frozen blueberries*
1/2 C sugar, to taste
1 T citrus juice (lI use lemon or lime) - works as a preservative

Puree berries in blender. Pour into skillet or small pot. Mix in sugar and citrus juice. Add more sugar if the mix is too tart. Bring to a boil. Simmer for 20 min. or so, until you can dip in a spatula and it comes out with a fairly thick even coat that doesn't drip. Pour into glass jars. Allow to cool before putting on lid and sticking in the fridge. This keeps at least a month - at least, that's how long it lasts in my fridge... 'cause by then I've eaten it all. So delicious on pancakes and then topped with banana slices!

*this can be any berry. I'd recommend at least half of the berries being blueberry or cranberry; they naturally thicken and save having to use pectin. Fresh berries also work, though you may need more and you have to cook a little longer.

Tuesday, March 1, 2011

How to Cut Aloe Vera Leaves

Aloe vera is probably my top favorite medicinal plant I grow. I use it in lotions and for burns. I do not know a better sunburn remedy; it's even better than the gel you buy in the store. I have probably 8 plants, with two that need separated. I grew to love aloe from my grandmother; she always kept a small aloe plant in the windowsill of her kitchen. Whenever there was a kitchen or sunburn, she cut off a leaf, squeezed out the sap, and slathered aloe sap on the burn.

I have since learned much more about aloe, and that there are two different varieties of medicinal aloe. (Also know that there are more varieties of aloe than just aloe vera; I accidentally bought a blue dwarf aloe once, not realizing it wasn't an aloe vera. Be sure you are buying a medicinal aloe vera!) I have both aloe vera varieties in my garden. Why do you need to know the difference? Because the way you cut them to get the gel out is different.

This is a large aloe vera. If it has a different scientific name, I don't know it. It's leaves are thick and dark green (mine are slightly yellow 'cause I left them out in the rain; most aloes only need watered twice a year). The darker color comes from a yellowish juice that grows only in the skin of the leaf; it can be a skin irritant! (We found out the hard way.) The leaves also tend to whorl around, growing in every direction. If you plan to use aloe in lotions or something that requires 1/4 C or more at one time, this plant will serve you better. However, the leaves are usually too large for average home use.

This is a small aloe vera. It's leaves are much smaller. The leaves are light green with small whitish spots; they do not contain nearly as much of the yellow skin pigment, if any. The leaves also grow in only two directions. Small aloe vera do not provide quite as much gel per leaf, but they are easy to propagate (I'll explain how below). These are usually adequate for light home use, unless you're like me and have a ton of plants. My grandma always had this kind.

Now that you know the difference, let me explain the difference in preparing the two. Since small aloe vera has negligible yellow pigment (skin irritant), it can be cut off the plant and then you can squeeze down the leaf until clear sap starts dripping out. Or, for larger leaves from the small aloe, you can cut them using cutting method 1.

Since large aloe vera has a lot of the yellow juice in the skin, do not ever simply cut the leaf off and apply to the skin. I did this to my daughter when she had a sunburn once, not knowing the difference between the two varieties. Her skin turned ended up with a rash and sunburn at the same time. A little research later, and I realized you have to cut the skin of a large aloe leaf off, and rinse off any residual yellow juice. So, they are more work. Which is why I personally don't suggest them unless you plan on using copious amounts within a weeks worth of time or in something like lotion. You can help preserve your aloe gel/juice by adding vit. C or vit. E and keeping it refrigerated. I use crushed vit. C tablets.

For either variety, you need to cut the leaf from the plant. If you plan to use the whole leaf, cut about an inch from the base of the leaf. I cut this one a little lower than I normally would; you don't want the plants open wound to come in contact with the soil, 'cause that can allow diseases to enter the plant. The place where you made the cut will shrivel down, and about a week later your plant is fine. If you only need a tiny amount, you can cut the leaf higher, leaving the lower portion to grow until you use it later.

This is a cross-section of the leaf. Both varieties of aloe leaves are similar in shape. Notice that one side is curved and the other relatively flat. Also, you can see the beautiful clear inner portion. That is the healing portion.





Cutting Method #1:
This method works best for small or medium leaves. Cut the skin from the flat side of the leaf. (I'm hoping you can see that in this picture.)






Next, use a spoon to scoop out the inside clear portion. Gently rinse the clear gel if you see any yellow on it. After this, mash it or puree it; I find it's easier to apply that way.







Cutting Method #2:

This method works best for medium and large leaves, especially from the large aloe plant, as it removes the aloes skin without getting much of any yellow juice in with the clear gel. First off, I cut the leaf into 1" or 2" segments. I've just found the smaller segments easier to work with. Then, cut the skin from the curved side of the leaf, as pictured. It usually takes at least 3 cuts: one on each side, and one down the middle. Wider leaves need more cuts. The goal here is to remove the skin and green veins while preserving the clear gel, so the cuts should be shallow. Rinse after this part, as there can be some residual yellow juice.

Next, lay the leaf segment with the skin down. Gently work your knife along the bottom layer of skin, removing the top clear gel. You shouldn't have to wash it again after this, but you can if you want.




Here's your end product. You can see a few light green veins; that's not enough to cause irritation, so don't stress over it. Next, mash it, puree it, whatever. (note: I used a leaf from a small aloe plant to show these two cutting methods, 'cause I didn't want to waste a large one. The hunk of clear gel from a large leaf is much much larger, making the cutting worth it.)




So, yeah. I chop up my aloe, run it through a blender with some vitamin C powder, and I add it to my lotions or keep it in the fridge during the summer. Aloe vera is great at healing wounds, burns, and repairing damaged skin. I'm not sure about putting it on open wounds though; it would probably sting like the dickens. I have heard you can eat aloe gel, but I don't know if you have to boil it or anything. So, I am only recommending it for topical use.


Extra snippet - Propagating Aloe Vera

This is one of my small aloes that need separated. You can see lots of little shoot offs. What I'll do with this is let it dry in the sun for about 2 weeks (might be hard with all the rain we're getting, but it will be ok). After two weeks, I'll gently take the plant out of the pot by tipping it upside down and holding the leaves at the base. I shake off as much soil as I can (trying to keep it in the pot or other container). Then, very very gently I look for shoots that are big enough to have their own small root. I wish I had a picture, but these are too wet to separate now. If I break any above the root, I just put the leaves aside to keep in the fridge for a few days until I get a burn or something. As many as I can separate with the leaves and roots (at least 1" of root) intact, I repot in another container. I've done this before, and it works great. The plants grow really well. For large aloe plants, I've heard that you can take cuttings. I have never done this and don't know how to go about it, so you're on your own.

I hope for my next post to explain how I make lotion using the aloe gel!

Monday, December 6, 2010

Just Discovered: New Favorite Craft Blog

Sometimes people ask me where I get all my creative ideas. I kind of feel like the more creative ideas you surround yourself with, the more creative you become. It's seeing something and saying, "Hey, I can tweak this and make it better/prettier/easier."

Since I am very much a proponent for re-purposing, I was really excited to find this blog. Although I can't use all of her ideas (for example, I don't use dryer sheets since I mostly air-dry my clothes), most of them are cool, and many can be used for kids crafts too.

Also, in the spirit of a more eco-concious Christmas, I LOVED her packaging ideas for this year and last year. Check out Claire at blah to TADA! I hope you enjoy!

Thursday, December 2, 2010

Baking Back to Back: Almost Vegan Banana Bread

I made some yummy banana bread yesterday, and the only animal product was eggs... ok, so that's not that hard. I pretty much just substituted the butter for a combo of almond butter and applesauce, soy milk for cow milk, then added some baking powder. But, still! It came out super good, and I figure it's that much healthier. Considering I'm not the best at baking (I can count on one hand the number of things I can actually bake), this was huge.

Here's what I did:

3/4 C sugar (I like brown)
3 med bananas*
1/2 C almond butter
1/4 C applesauce
5-7 drops liquid stevia
2 large eggs
1/2 C soy milk (or regular milk, almond milk... whatever!)
1 t vanilla
2 1/2 C wheat pastry flour
1 t baking soda
1 t baking powder
1 t salt
optional: chopped nuts, abt. 1 C

Preheat oven to 350 degrees F. Mash bananas and sugar really well. Add almond butter and mix well. Add up to & incl. the vanilla; mix. Add dry ingredients and mix until all is just wet. Spray or lightly oil 2 8 or 9 in. loaf pans. Pour in 1/2 of batter into each pan. Bake approx. 1 hour, or until toothpick comes out clean.

*I freeze bananas if they get brown spots and I won't be able to use them in time. Just keep the skins on and throw them in the freezer. Then, take them out about an hour or more before you start baking. Because they've been frozen, they actually mash up really easy and smooth.

Baking Back to Back: Chocolate Breakfast Cookies

While perusing a kids cookbook in Michael's one day, I saw a rawther interesting breakfast item: cookies. I thought: "Holy cow! I could give my kids cookies for breakfast!" It was an amazing revelation.

So, being a good little researcher (we all have to learn something in college, right?), I searched on the internet. I came up with two HEALTHY cookie recipes. The first one was peanut butter and banana (I substitute the dried fruit with chocolate chips). The second I will put below with my variations, but here is the original link.


Chocolate PB Craisin Cookies - for Breakfast!

Ingredients:
1/2 cup unsweetened dark cocoa (such as Hershey's Extra Dark Cocoa)
1-1/2 cups white whole wheat flour (I use wheat pastry flour)
1-1/4 cups precooked steel-cut oatmeal
1/2 cup granulated white sugar or brown sugar, plus 4-5 drops liquid stevia
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 - 3/4 cup craisins, chopped nuts, or other dried fruit in small pieces
2 large eggs (I like mine cakey)
1 tsp. vanilla
1/2 cup unsweetened applesauce
1/2 cup natural peanut butter (or almond butter)

(Please note: my cookies look worse than they taste; they're almost the consistency of brownie)

Instructions: Preheat oven 350 degrees. Mix sugar and peanut butter. Add applesauce, vanilla, stevia, oatmeal and eggs. Mix well. Add the rest of ingredients and mix. You may or may not need to add a few Tablespoons of liquid (milk, water, soy milk). If you want to shape the dough, refrigerate it 1/2 hour, then roll into small balls with lightly oiled hands, pressing the ball down with your thumb. Otherwise, drop by spoonfuls onto a cookie sheet. Bake 15-20 min, or until slightly firm to the touch. Keep what you don't eat in the fridge. I warm mine in the toaster on cool mornings. Great for a morning on the run.

Sunday, November 21, 2010

Greener Christmas Wrapping

Hi, all. Amazing how busy you get when kids are in school.

A few holidays ago I was absolutely disgusted with the amount of waste our Christmases created (bags and bags of garbage, most of which I don't think was recyclable). So, here are a few of my favorite green Christmas ideas. I'm not including any of my own pictures, but lots of links to pictures and tutorials.

1. Newspaper wrapping paper - All growing up, we knew which presents were from my grandparents because they were wrapped in the comics from the newspaper and tied with brown twine. I loved it, and was a little sad when they swtiched to regular wrapping paper. If you get the Sunday paper anyway (or neighbors do), save the comics (or car ads for Dads, maybe?) and use those. Then take off the tape when they're unwrapped and throw into recycling.

2. Fabric bags and/or furoshiki - Last year I went a little crazy with clearance fabrics. I got a smattering of different colors and weights so I could make gift bags. I've made several of all different sizes (several that fit DVDs, small boxes, large boxes; skinny and square, etc.). I haven't even made them all, but a did make about 10 or so. I LOVE it! LOVE it! "Wrapping" presents takes like 5 minutes, is super easy, and looks elegant. I use heavier weights for bags, and lightweights, like cotton and silky-types, for furoshiki (Japanese fabric wrapping). For furoshiki, just make sure the edges are surged or sewn like a hem to prevent fraying. I've included several tutorials below for different bag types, as well as a furoshiki diagram. Oh, and as a tip, drawstring bags don't work well for bags with large openings; a ribbon tied a few inches down works lots better! Oh, and either of these are fabulous projects for teaching young children or teenagers or friends to sew. The only thing is that if you use these bags for giving gifts, don't expect them back... people really like them.

http://www.makingthishome.com/2008/12/03/easy-fabric-gift-bag-tutorial/

http://www.craftideas.info/html/christmas_bag_tutorial_b.html

http://www.queenoframbles.com/quilting/?p=76

http://angrychicken.typepad.com/angry_chicken/2008/06/furoshiki-cooln.html

3. Make gift bows from old magazines or catalogues - Here's a tutorial on making bows from magazines, old maps, catalogues, etc. Great way to reuse something; easy to make, especially if you have a paper cutter.

4. If you are still really attached to normal wrapping paper, some ideas for reusing them, or using the little scraps that get left over, are: make a Christmas garland, decorate homemade Christmas cards, make Christmas ornaments or wreaths, or use them for paper mache. Even if you don't use wrapping paper, if other people send you something wrapped, use the leftover paper. I'll have more on this kind of stuff another time, with pictures. Here's a description of some different projects.

I hope these ideas are helpful. My favorite are the fabric bags, 'cause they make wrapping a breeze (even Santa loves borrowing ours, since he wants to save the planet too... the North Pole is getting too warm, right?) and, ultimately, they're an investment that pays off in the long run. I also made some we use for birthdays.

Monday, October 25, 2010

Halloween Part 2 - Carrot Leaf Cookies

This recipe can be adapted for any season, but this one here is for Halloween. We made something similar last Easter, and shaped the cookies like carrots and radishes. The ones we made today were shaped like leaves and "pumpkins" (aka circles).

Ingredients:

1 C butter, softened
1/2 C brown sugar
2 eggs
3 cups flour, white or wheat (plus some for rolling out dough)
1 t baking powder
3 med carrots or 4 small carrots, chopped into 1" sections
1/2 C applesauce
1/4 C water (approx.)

Preheat oven to 375 degrees F. Cream butter and sugar. Add eggs and mix well. Add flour and baking soda and mix.

In a blender, blend carrots, applesauce and water (add only enough water to get the carrots completely chopped up). Blended mix should be between 2-3 cups.


Add carrot mixture to flour mixture.

Roll out dough to about 1/2" thick, using LOTS of flour so the dough doesn't stick. Cut into shapes.

Bake cookies about 20 min on ungreased cookie sheet, until just barely browning on the edges. Makes about 3 - 5 dozen, depending on the size you cut them. Healthier alternative to other cookies, and yummy to boot.

For different colors, use blended peas for green and strawberries for pink... play with it; it's fun. Just keep in mind that the color is severely diminished by baking.