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15

Jun

Farmer’s Market Challenge: 2014 Summer Reboot

Hey guys!

I know I’ve been away- But do not fear. Today marks the beginning of a more dynamic and interesting Farmer’s Market Challenge. 

According to the Henry Kaiser Family Foundation, the average Illinoisan gets about 139.45 dollars in food stamps benefits monthly. I could see how many people could believe that this is condemning to a lifestyle marked by boxed and canned goods. Over the summer however, I’ll be working hard to dispel that myth, only budgeting about 35 dollars weekly towards food from the local farmer’s market to try to see if this is sustainable, and possible. 

I’ll be updating shortly with my first farmer’s market haul!

05

Feb

Bronana Bread


So I’ve been wanting to crank out a new recipe for awhile now. Today, I bring you Bronana Bread. It has protein powder, honey, and avocados in it, along with the obvious banana. This bread is not very sweet, and very mild in flavor, so feel free to add sugar or more honey if you’d like. This would best be paired with almond butter or strawberry greek yogurt. 

  • 1/2 cup all purpose flour
  • 1/2 cup wheat flour
  • 2 small avocados, pureed
  • 2 bananas, pureed
  • 1 tsp baking soda
  • 1 egg (alternatively, to make this vegan, just add 1 TBSP of flaxseed meal to 3 TBSP water). 
  • pinch of salt
  • 2 scoops of protein powder (I used Creamy Vanilla IsoPure. As a note, if you want to do this sans protein, just add 1/4 cup more of each flour).
  • 5 tbsp honey (Or agave nectar for a vegan option)
  • 3 tsp coconut oil
  • 1 tbsp cinnamon

Just stir until it has an even consistency. I baked this for 50 minutes at 350(F) and sprinkled some brown sugar on it before I popped it in the oven. If you guys want me to try to develop a gluten free option, just tell me and I’ll experiment. 

12

Apr

Vegan (or vegetarian) graham crackers!

So, I’ve sworn off meat (and dairy.. And eggs, if they’re not from the local farmer’s market..) for awhile now, and have REALLY been craving something that’s sweet.. And crunchy.. And.. Graham crackery. So, alas, I’ve come up with a new recipe for you. 

VEGAN GRAHAM CRACKERS 

Ingredients:

1 1/2 c whole wheat flour

1/3rd c brown sugar

1 tsp cinnamon

Pinch of salt

1/4 cup olive oil

3 tbsp honey, or agave nectar (if vegan)

1 tsp vanilla 

Pinch of nutmeg 

1/2 tsp baking powder

2 tbsp flaxseed meal

1/2 c warm water

Cinnamon sugar for coating dough:
3 TBSP cinnamon to every 1/3rd cup of granulated sugar.



Procedure: 

Mix EVERYTHING into a mixing bowl. Usually, it’s best to mix dry ingredients first, and then gradually add in the wet ones. Before rolling it out, sprinkle half of the cinnamon sugar on the piece of parchment paper you will be using. After everything is nice and even, roll it out on a piece of parchment paper. If you want more of a cracker, make it roughly 1/8th of an inch thick. If softer and more like a cookie, make in 1/4th of an inch thick. Use a pizza cutter to sector of how big you want the crackers, and use a fork to lightly press rows of holes into the dough. Sprinkle the rest of the sugar on the crackers, and bake for 25 to 35 minutes at 350 degrees, depending on how crispy you want them.

Eat them, eat them all. 

 

By the way: Starting next weekend, the farmer’s market will be back and operating in my area! Yay! I’ll be starting up my $25 dollars a week challenge again. Stay tuned! 

27

Jan

“IMPOSTER!” Iced vanilla chai latte, without all those weird spices you always read about but never had. 

So, I’ve been craving vanilla chai lattes like mad lately. Since I’m chronically broke/too lazy to actually go out and buy one for 5 dollars, I decided to experiment and make my own. This is what I came up with:

1 banana

3 TBSP brown sugar

1 TBSP cinnamon

A dash of Allspice

1/2 cup ice 

1 cup vanilla almond milk

1 TSP vanilla. 

Optional: If you have vanilla chai tea bags, steep them in water for about 5 minutes, and throw the tea in there, too. It really doesn’t make a giant difference if you don’t add it in.

Pile everything into a blender. Blend until smooth.

SERVE! 

11

Nov

Orange Oatmeal Cookies- A bastardization of snickerdoodles. 

1 cup sugar

1 cup softened margarine (or mashed banana) 

1 large egg

2 teaspoons vanilla

1 orange, zest of

1/4 cup orange juice (from orange, recycle!)

2 1/2 cups wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt
2 cups rolled or instant oatmeal

For cinnamon sugar-

1/3 cup sugar

3 tablespoons cinnamon

Zest orange (basically running a medium size orange’s skin through a cheese grater), and dump everything that’s listed (sans cinnamon sugar) into the bowl and stir. Easy, right?
For the cinnamon sugar, just mix sugar and cinnamon until they’re consistent. 


When everything is niiiiice and mixed, roll the batter into little balls (about an inch wide) and coat them in the CinSugar. Put them about two inches apart on the cookie sheet and back on 350 for 12 to 15 minutes.

Note: This recipe can be switched to just cookies by omitting the oatmeal. Either way tastes really good.

NOW GO GIVE THEM TO THE MAN WHO YOU REALLY LIKE OR YOUR CREEPY NEXT DOOR NEIGHBOR WHO CLAIMS TO GO “DEER HUNTING” BUT YOU THINK SOMETHING ELSE IS IN THOSE BLACK GARBAGE CANS HE PUTS OUT ON THE CURBSIDE AT LIKE 12 AT NIGHT. 

25

Oct

Sorry I haven’t updated in a few weeks. I get distracted. But, alas! I have a new recipe, that’s totally original. 

ERRMERGERD, SPAGHERTI MERFINS

Yes, Spaghetti Muffins. Don’t call me crazy until you’ve tried one. They’re delicious.

2 cups of dry penne 

1 can of tomato sauce 

2 tsp rosemary

2 tsp oregano 

2 tsp dried onion

1 tbsp granulated garlic

1/2 cup whole wheat flour

1/2 cup of Italian styled bread crumbs

1/4 crumbled parmesan 

1 cup shredded mozzarella 

1 egg

Boil penne until thoroughly cooked. Mince penne. Add everything in one giant bowl, stir until everything is even. Put in muffin tins, bake for 375 at 20 minutes. There you have spaghetti muffins. Delicious. 

02

Oct

GUIZE. GUIZE. ANOTHER RECIPE: 

Em’s I CAN’T BELIEVE IT’S CHOCOLATE Hot Chocolate Stuff:

1 cup soy milk

2 tbsp sugar

2 tbsp cocoa

1/4 tsp vanilla

dash of salt

Heat up milk, and then dump everything in. MIX IT LIKE DAT TAPE YOU MADE YOUR CRUSH IN THE 8TH GRADE WHO NEVER ACTUALLY KNEW YOUR NAME.

^^^ Downed this with green bean/onion/potato omelette. Errrmagerd organic food so gud. 

30

Sep

FARMER’S MARKET HAUL!

Today is my favorite day of the week, because it’s farmer’s market day! What did I get today? A whooooole collection of yummy foodstuffs.

I managed to get:

1 spaghetti squash

A dozen organic, free range eggs. (Hurr, I’m a hippie. Not really.)

5 apples

2 sweet potatoes

3 ears of sweet corn

5 gold potatoes

1 pound of onions

1 garlic

1/2 pound of green beans

Annnnd..

I cheated and went and got some soy milk from the supermarket. I sometimes cook with milk, and being lactose intolerant, cow’s milk is a no go for me. I feel like a dirty hippy. DO’HWELL.

All in all, I spent a total of 20 dollars today. Booyah. 

GHETTO APPLE BREAD

So, the apples are getting mushy, and the bread chipped my tooth. WHAT DO WITH THESE? HOW CAN I MAKE THESE PALATABLE? I needed to, because I want breakfast. This is how I made it delicious: 

What you need for the “magic sauce”:

1 tsp vanilla 

1 tbsp brown sugar

2 tbsp corn starch 

1 cup milk (soy or whatever) 

1 tsp of cinnamon

Alright, so, get a bowl, and dump EVERYTHING in a bowl. Mix until everything is delightfully even and dissolved.

What you need for the “crust”:
1/2 loaf of french bread.
Cinnamon.
Brown sugar.

Arrange the bread into a casserole dish. Dump the “magic sauce” over the bread. Think of it like you’re giving the bread a bath. You’re going to let this sit for about an hour. I did mine for an hour and a half, but that’s because I literally had to SAW THE BREAD. After you’re done giving it a bath, then spread brown sugar and cinnamon over the bread.

What you need for the apples:
2 peeled apples, cut.
Brown sugar.
Cinnamon.

After the hour is up marinating the bread, arrange the apples on top on the bread. Cover generously with brown sugar and cinnamon!  Pour a 1/3 cup of water into the dish, as this helps with “steaming”. Cover the casserole dish with tin foil, and poke two holes with a fork at each end of the dish. Bake for 40 minutes at 350.

DERICIOUS. 

29

Sep

So, Sunday morning, I go to the farmer’s market again. My rations are running out, my bread has become a hardened rock, and the carrots have become flaccid. Seriously. I kid you not. I can bend them like rubber and they won’t even break. It’s so gross. I need to get “rid” of these things so I don’t have to throw them out/go hungry. So what do I decide to do? MAKE A SOUP. BECAUSE SOUP IS EASY AND ALWAYS DELICIOUS. I had no existing recipe to make this stuff with, so I winged it. I need to wing it more, because the resulting disaster was delicious. So, tonight, I bring to you my masterpiece: 

GAAAARBAGE DAY” Soup

1 cup butternut squash, chopped 

1 cup green beans, chopped

2 medium red potatoes, chopped

1 chopped medium onion 

3 large carrots, chopped

2 tbsp dried parsley 

1 tbsp basil

1 tbsp garlic seasoning

1 tsp thyme

2 oz. cream cheese

1 1/2 cup milk
2 tbsp flour

1 cup vegetable broth

Salt and pepper to taste.

This recipe is easy. You really can’t mess it up; If you do, then you don’t deserve to taste the goodness that is “GAAARBAGE DAY” soup.

  1. Put EVERYTHING except the milk and four into a pot. Let said pot simmer on low to medium flame for about 25 minutes. Stir occasionally, and poke around to see if the vegetables are soft yet.
  2. After everything is nice and shiny, stir the milk and flour in a cup/bowl/whatever together to make a thickened pseudo cream. When it’s mixed evenly, dump the milk/pseudo cream/whatever into the pot with the everything else.
  1. Take half of whatever’s in the pot and pour it in a blender. Puree allllll of that vegetable goodness. Take the puree and reintegrate it back into its original home pot, and mix everything together. You should have a creamy, yummy, vegetable mix.
  2. Simmer on a low flame until everything is nice and thick. 

It’s a really delicious recipe. I DID IT ALL BY MYSELF AND BY MISTAKE KIND OF.
Protip: It’s good with a little aged cheddar mixed in with it.