Tag Archives: cooking

Chia Pets have evolved


Chia inspired Refrigerator Jam
Pectin-free and no REFINED sugar just honey and baby you will love this!

Get out a blender or food pro and blitz the following and sub out what you like but just keep the amounts the same for the type of fruit.

1 + 1/3 cup strawberries/gooseberries/blueberries/raspberries or find your own fruit or berry you like – raw Oh dear GOD in Heaven please wash your fruit before blitzing these!
2/3 cup rhubarb – raw Yes rhubarb is sour but it is actually a traditional medicinal plant and it adds a good balance to the very sweet notes of the fruit.  You can adjust this a bit but please try the recipe as is and adjust once you start your own scientific process of adjustment for you and your family. 
2 T raw honey (or to taste) Just a note about local honey it is good and it supports a local flowers and fruit growers in the area.
2 T chia seeds From the humble chia pets of days gone past have now given us an amazing versatile food that can give us extra protein and thicken up our recipes.

Process all ingredients in a blender, pour into jars and refrigerate overnight.  Good idea to label with a date on these just for good housekeeping.  Chia seeds gel up when they are gotten wet so they are great way to thicken up many things including the fruit puree.  Also as you can see even if you are afraid of using a stove you can make this because there is no need to cook the fruit. I have a friend who is terrified of making even a grilled cheese sandwich so this is something even he can make.  Provided he cleans up after!

Anyway I found this original recipe and I have made my jam with raspberries and it was great and I was thinking I am going to try this again and see about making blackberry jam too like this.

Love your Cephalopod


Love your Cephalopod

I have made pancakes before and other wonderful breakfast food but this makes me want to play with my food more! This is why I love cooking so much.. Food + Science + Art what is not fun about that.

Coming soon more pictures of my Garden with Moxie.

Kitchen Science!

How to Make Soy Yogurt
For all my Vegan, soy, and veggie friends but not limited to all my DIY friends or my crafty friends, or my crazy kitchen stuff is cool friends, oh and not to forget all of my friends that say “I will do it myself damn it”… also if you just think what a neat concept you people might enjoy it too!
Simpler and shorter than 12 step programs but they are important so pay attention to the times.
        Soy Milk
        Starter (plain soy yogurt)
        Yummy things after the yogurt is made to give it some more hooray in your mouth flavors.
The ‘Steps’ 
Step 1.
        Buy or make soymilk < Yeah you can totally make it yourself and it is simpler than you might         think.
Step 2.
        Heat the milk to 42°-45° C or 107.6°-113°F  Important!
Be sure that the temperature is correct.  Yogurt culture will only survive in a very narrow temperature.  Use a thermometer, I would normally say this is a tip but really don’t do this without a thermometer because I love ya and I don’t want you to hate yourself if you get this wrong.
Step 3.
        Add 4 tablespoons of the starter to the soy milk and mix well with a sterile spoon. Also by sterile I am not talking about running a spoon under the hot water and using a towel to dry it. Use soap and wash the damn thing because the cultures are sensitive and you want to be sure you get this right. 
Step 4.
        Put the yogurt into a yogurt maker.  Follow the directions for your brand of yogurt maker.  Yogurt makers will vary wildly in price but all do the same thing and have a timer but for those of use who don’t have one of these things here are some ideas on doing it without a separate device.  For the record I totally want a yogurt maker because kitchen gadgets are super fun!
*If you don’t have a yogurt maker, put the yogurt in the oven at 42°-45° C or 107.6°-113°F, for about 5-6 hours.  Also you can use a Heating pad by the way to do the same thing also you can if you have crock pot with programmable settings for temp and time that works too.
Step 5 or as I like to call step 1 part B.
        Yogurt will be runnier than dairy yogurt so you need to thicken and chill.
Add one level teaspoon of agar powder or 2 teaspoons or starch premixed with 50 ml of water to the soy milk when it begins to boil.
Alternatively, add one tablespoon of soy protein to soy milk before boiling it.
Okay people if you make this at home I want to hear about your science experiment with growing things in your food and then eating it.  This is why kitchen science is cool!

Beets and cooking


Beets are my favorite veggie to have in the kitchen for making meals.  Yeah they are healthy and crap like that but they are more than just good for ya they are super fun.  If you ever want a nice meal with a gothic twist then a nice red beet is the best.  

I like boiling up some small beets and throwing them in some white vinegar, sugar (small amount), and salt to pickle them.  I do the same for carrots and cabbage for like a day and then if I haven’t already chopped them up in the match sticks then I do that and it is the best salad I do for myself. When I am feeling like I need some more protein or to have a nice creamy item to off set the vinegary salad I will throw in some tofu. 

Tonight I wanted to make a black bean soup but I was needing some greens to go with it so I had some beet tops and I chopped those and added it too the soup and it made the liquid blood red.  It was so fun to eat along with being yummy and it’s the reason I am writing this.  

Beets go really good with anything you would have feta like in a greek salad I think and just have this nice blending quality but still retain their own flavor.  Beets play well with others with their flavor but if they are a red beet they will color everything crimson and for me that is fun. 

I must go because my cat had decided it is time to play but know that I love you all and that beets love you too.

Juice for thought


So I tried my Juicer today for the first time in a long time… and it was fun.

I made first carrot and apple juice and then I tried beet leaves and apples.    My favorite of the two?  The beetroot leaves and apple was the best by far.  I’ll post some pics later when I have some but I cleaned up and enjoy the drinks already.

So I haven’t made this yet but I wanted to share this because it looks like fun. I am learning more things good to make for myself so I am better able to control my budget and my clothing sizes.

2 1/2 cups grated zucchini

1 egg, beaten – if this is just used as a binder you could use something like sticky natto because that would hold it together I think

2 tablespoons butter, melted

1 cup bread crumbs

1/4 cup minced onion

1 teaspoon Old Bay Seasoning TM

1/4 cup all-purpose flour

1/2 cup vegetable oil for frying

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

I can’t believe it’s not crab

Hooray for yummy

Found a good recipe I think that people would enjoy well I know I enjoy it.   Going Vegan is easy with fun things like this to put in your mouth.  I am still working on what I want to do about cheese because I know it is not so healthy but it’s so yummy.  Forgive my weakness but I want to be happy and healthy. 



  • 1/2 cup seasoned bread crumbs
  • 5 tablespoons grated Parmesan cheese
  • 2 teaspoons dried oregano, divided
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package firm tofu
  • 2 tablespoons olive oil
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded mozzarella cheese
  • In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
  • Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
  • Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
  • Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
  • Bake at 400 degrees F (205 degrees C) for 20 minutes.

Beez Kneez


On Monday I had knee surgery to repair a badly torn meniscus and it was apparently went well in the operating room.  My wonderful church family brought me meals so that I wouldn’t have to be up and standing cooking for too long.  I have to say my church family can cook really well and I got introduced to baked oatmeal, a really tasty curry, and some awesome gumbo.  Everyone was so wonderful to help me out and it made me feel even more humble. 

I am mostly moving around really well but I think I over did it yesterday walking around because today I just slept and slept.  It just goes to show that you should never over extend yourself too quickly or you body will make the call for you.  I even got up early and dressed for a day out and about but I layed down for a rest and I didn’t wake till about 1pm.  

Anyway I am still walking around well enough and feeling good but I am just making sure I take the time I need to heal.  Thank you again to everyone who helped me out. 

Succotash Sunday


Okay so it’s a cold day almost everywhere in the norther hemisphere and just because it is Sunday does not mean the weather is going to rest and give us a break.  I am getting ready for my surgery tomorrow by cleaning and cooking but I am worried that I just won’t be ready.  There is also some running around I need todo to pick up stuff from the library, the pharmacy and like there is more I am forgetting.  

I am very excited to have my surgery and moving toward getting my knee repaired so that I can go on more walks and possibly some hiking this year.  Just yesterday while at work I found this group via Meet ups for people in the local area that enjoy hiking I am looking forward to joining them later this year.  

In the future we shall all be hungry for more.

Gifts for the future


In the holiday season we get gifts and often it’s thought that these are just cuz it is the thing to do and it is. It is because the gifts are meant often for you to start a new year with inspiration and excitement for what we want to do next.  It also gives a happy close to the previous new year so that we can have good memories to fall back on when the next year seems like it is too much of a struggle.

While we don’t think of it often what we do each day builds to what tomorrow is. For the gifts I received this year a new place to  live, closeness with my family, and encouragement for my writing, my health, and my cooking.