Sugar and Salt Skin Scrubs

In this cold and dry weather it’s easy for skin to crack and become uncomfortable or infected.  Sugar and salt scrubs are great for exfoliating dry skin and sealing in moisture like lotion.  Stores like to sell these scrubs for $20+, but you can make it for under $5 :)

General Directions:

Pour the sugar or salt into a clean, sterilized container with a tight-fitting lid.

Pour the oil over the sugar or salt and screw the lid on tightly.

To use, just give the jar a stir to mix the oil and salt or sugar together.  Apply a few tablespoons to your skin and lightly scrub at the sink or in the shower.

These scrubs will keep for up to 6 months stored in an airtight container at room temperature.

Homemade Lemon and Thyme Salt Scrub

Yield: about 1 1/2 cups scrub

Prep Time: 5 minutes

Ingredients:

1 cup kosher salt
1/2 cup pure organic almond, or other, oil

the zest of one lemon
2 teaspoons fresh thyme, leaves stripped from the stems

from: http://foodpluswords.com/2012/03/homemade-lemon-thyme-salt-scrub/

Quick and Simple Sugar Scrub

Ingredients:

2 parts sugar (I use organic brown or organic granulated)

1 part oil (olive or other liquid oil)

1 to 2 tablespoons of any fragrant additions like citrus zest, vanilla or peppermint extract, cocoa powder, etc. (optional)

Japanese Curry

This recipe is to add on to Jen’s great curry collection that she sent out a few weeks ago.  Japanese curry is different from other curries in that it is not typically spicy and has a slight sweetness.  It tastes like a thick, savory stew with curry flavor.  Most people use pre-made curry roux, but I prefer to make it from scratch since it hardly takes any additional effort and I can decide which ingredients to put in the pot.  

Ingredients:

for the roux

4 tablespoons butter

7 tablespoons flour

2 tablespoons curry powder (or more depending on your liking)

1 to 2 tablespoons of garam masala, if you can find it

for the stew

1 tablespoon cooking oil

2 cloves of garlic, chopped

1 onion, thinly sliced

3 large carrots, peeled and thickly sliced

3 potatoes, peeled and diced

1 large apple, peeled and grated or 1/4 to 1/2 cup of unsweetened applesauce

5 cups of beef stock ( you can use vegetable stock/broth for a vegetarian option)

1 pound of cubed, raw meat (beef is typically used, but meat can be omitted)

salt and pepper to taste

Directions:

1. Make the roux: melt the butter in a pan, then add the flour.  Stir, stir, stir until the roux become a deep tan color; this may take about 20 minutes.  You can multitask and start browning your meat and cooking your vegetables  in between stirring the roux.
2. Make the stew: 
1. heat the oil in a deep pot, then add the onions and garlic.
2. once the onions are translucent and the garlic has softened, add the meat, carrots, and potatoes.  Cook until the meat and potatoes have browned slightly.
3. Add the grated apple or applesauce and the beef stock.  Simmer for about 20 minutes.
4. Pour 1 cup of the simmering stock into the roux pan.  Stir to make a paste.
5. Add the paste to your stew and cook, stirring, until it thickens.  
6. Season with salt and pepper.  Serve over rice.  Enjoy.

Three Delicious Curries

Three Delicious Curries

I definitely thought curry was out of my cooking league until a few years ago when I came home and thought I had been miraculously transported to Pho Grand; my roommate was cooking Creamy Chickpea Curry, so naturally I begged her for the recipe.  A very simple first curry recipe to try- it will get you hooked and has an easy ingredient list to keep on hand for fast, last minute meals. 

For fans of the crockpot chicken survival guide, you will love this crockpot curry- it is a larger quantity but freezes well for easy make ahead meals. 

The curried butternut squash is an interesting twist, and thickens up to a stew.  It has a longer cooking time, and may require a bit more time and effort to prepare on the first attempt.

A few notes on ingredients:

When buying curry powder, don’t skimp.  Go for a nicer brand like Culinaria or Spice Island- cheaper brands may taste bland.

Freeze extra ginger: my in-laws taught this trick for recipes calling for fresh ginger, an ingredient I find to be a bit of an annoyance: buy a slightly larger root of ginger than you need and mince or grate the whole thing.  Whatever you don’t use will freeze well in a ziplock bag- just pull it out when you need it in the future!

Creamy Chickpea Curry

2 Tablespoons oil

1 onion, chopped

3 large garlic cloves, minced

1 Tablespoon red or yellow curry paste

1 can chickpeas, drained

1 can coconut milk

2 Tablespoons soy sauce

1 medium tomato, chopped

1 Tablespoon brown sugar

1 Tablespoon fresh lime sauce

¼ cup fresh chopped basil or 2 Tablespoons cilantro

Rice for serving

Heat oil over medium high heat; add onions and cook until brown.  Mix in garlic and curry, about 1 minute.  Add chickpeas, coconut milk and soy sauce.  Bring to a boil, then simmer and cook 3-5 minutes.  Add tomatoes, sugar and lime juice.  Simmer additional 1-2 minutes.  Stir in basil/cilantro.  Serve over rice.

Faster Recipe:  For a recipe that is practically shelf-ready, you can substitute the medium tomato for a can of chopped tomatoes.  Don’t both draining.

Alternative Chickpea Recipe:  This is a fantastic recipe that I have also made numerous times-it also features a great ingredient list for fast, last minute meals.  Serve with naan instead of rice: Chickpea Spinach Curry with Cucumber Yogurt Sauce

Crockpot Chicken Curry:

1 small can tomato paste

4 cloves garlic, chopped

2 Tablespoons curry powder

1 Tablespoon grated fresh ginger

1 teaspoon ground cumin

1 medium onion chopped

1 pound boneless, skinless chicken thighs (about 5)

1 bag frozen vegetables (I used ½ bag of pineapple and ½ bag of bell peppers)

½ cup coconut milk (OR plain whole-milk Greek yogurt)

Rice for serving

1.  Whisk together tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water in the slow cooker.  Add the onion and stir to combine.  Place the chicken on top, and season with salt and pepper if desired. 

2.  Cover and cook on low for about 7 hours or high for about 4 hours.  Add the frozen vegetables on top, and cook for about 1 additional hour on low or half hour on high.

3.  Just before serving, add the yogurt/coconut milk and stir to combine.   The chicken will fall apart easily.  Serve with rice.   

Make-ahead tip: If the stoneware of your crockpot is removable (most newer versions are) you can do Step 1 the night before; then leave it covered in the fridge overnight, ready to pop into the heating base in the morning and cook all day while you’re at school.

Curried Butternut Squash

(from Mark Bittman’s How To Cook Everything, the Basics)

1 large butternut squash

2 Tablespoons butter

1 Tablespoon minced garlic

1 Tablespoon minced or grated ginger

1 Tablespoon curry powder

1 cup coconut milk (OR vegetable stock, water, cream, or half-and-half)

salt and freshly ground black pepper

¼ cup chopped fresh cilantro leaves (garnish)

¼ cup chopped scallions (garnish)

1.  Cut both ends off the squash and cut it into 2 sections: the cylindrical top and the bulbous bottom.  Peel both sections, then cut the bottom in half lengthwise and scoop out the seeds with a spoon.  Cut the flesh from both sections into 1-inch chunks (or cubes).

2.  Put the butter in a large skillet over medium heat.  When it melts, add the garlic and ginger and cook, stirring occasionally, until they soften and turn golden, 2-3 minutes.  Add the curry powder and stir until it becomes fragrant, about 1 minute. 

3.  Stir in the squash, coconut milk, and salt and pepper to taste.  Turn the heat to high, bring to a boil, then lower the heat to a gentle bubble.  Cover and cook, stirring once or twice, until the squash is tender- about 15-20minutes. 

4.  Remove the lid and raise the head to medium high.  Cook, shaking the pan occasionally and stirring the squash just a few times, until the liquid thickens a bit, no more than 5 minutes. 

5.  Garnish with cilantro and scallions.  Serve with rice.

Banana Pancakes, Portabella Mushroom Pizza, and Sweet and Savory Mushrooms

Breakfast: Multigrain Banana Pecan Pancakes

Here's the perfect song to play while making these hearty, wholesome pancakes: Jack Johnson - Banana Pancakes

Adapted from http://cookingontheside.com/multigrain-pancakes/

Makes 16 pancakes

Ingredients:

1 + 1/2	cups	white whole wheat flour
1	cup	oatmeal
1/4	cup	yellow corn meal
2	teaspoon	baking powder
1	teaspoon	baking soda
1/2	teaspoon	salt
1	teaspoon	vanilla extract or paste
4	tablespoons	canola oil
2	Large	eggs
2	cups	buttermilk, or buttermilk substitute
4	tablespoons	honey
1/2	cup	chopped pecans
1 or 2		ripe bananas

Procedure:

1. Toast pecans until they are fragrant in a toaster oven or a still/convection oven heated to 350 degrees F.  Cool the pecans.
2. Combine the white whole wheat flour, oatmeal, corn meal, baking powder, baking soda and salt in a food processor and process only to blend. 
3. Mix oil, eggs, buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans.
4. Heat a griddle or large skillet over medium-high heat. Spray or brush lightly with oil. 
5. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Place banana slices and pecan pieces on the uncooked batter.  Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through.

Lunch: Portabella Mushroom Pizza

These pizzas are filling, relatively healthy, and super easy to make.

Ingredients:

5	large	portabella mushroom caps
1	cup	marinara or pizza sauce
8	oz.	sliced or shredded cheese (i used sliced provolone)
2	Large	eggs
1	cup	panko bread crumbs
1	teaspoon	salt, plus extra for seasoning
1	teaspoon	pepper, plus extra for seasoning
1	tablespoon	garlic powder
1	tablespoon	dried oregano

Procedure:

1. Preheat your oven to 400 degrees F.
2. Clean the portabella mushrooms well, then dry them.  Lay the portabellas down with the stem side up.
3. Sprinkle the mushrooms with salt and pepper.
4. Crack the 2 eggs into a large bowl and whisk to break the yolks and combine them with the whites.
5. In a container with a diameter that is larger than the diameter of the mushroom caps, combine the panko breadcrumbs, the teaspoons of salt and pepper, the garlic powder, and the oregano.
6. One at a time, place the portabellas in the egg bowl and completely coat them with egg.
7. Transfer the mushrooms to the panko bowl and completely coat them with the seasoned breadcrumbs.
8. Place the coated portabellas on a cookie sheet that is lined with parchment paper or foil that has been sprayed lightly with cooking oil.
9. Bake the mushrooms until the panko is golden brown.
10. Spoon 2 or 3 heaping tablespoons of marinara or pizza sauce onto the stem-side of the mushroom caps.  Cover the sauce with cheese and any other pizza toppings that you would like.  Return the mushrooms to the oven and bake until the cheese is browned and bubbling.

Dinner: Sweet and Savory Marinated Mushrooms

As a main dish, try serving the mushrooms with brown rice, sliced cucumbers, and tomatoes.  The flavor of these mushrooms is reminiscent of bulgogi, so kimchi pairs very well with them.  Trader Joe’s sells a convenient (and cheap! @ $1.99) package of kimchi, although you could make your own kimchi or stop by Asian Kitchen one night for dinner, and take your extra kimchi home.

This marinade is great for meats and other protein sources.  

**rice wine vinegar and mirin can usually be found in the international section of grocery stores.

Ingredients:

1/2	cup	low-sodium soy sauce
1/4	cup	brown sugar
8	cloves	garlic, minced
2	tablespoons	finely minced ginger (or 1 teaspoon ground ginger)
2	teaspoons	rice wine vinegar
1	tablespoon	rice wine (mirin)
4	teaspoons	sesame oil
4	tablespoons	canola, or other light flavored, oil
1		onion, thinly sliced
2	tablespoons	corn starch
1	teaspoon	sesame seeds (optional)
3	pounds	mixed mushrooms, sliced thick
2		green onions, thinly sliced

Procedure:

1. Stir to combine all of the ingredients above, except for half of the green onions and the mushrooms, in a large non-reactive bowl.
2. Add the mushrooms, tossing to coat them completely with the marinade.  Let the mushrooms sit in the marinade for at least 5 minutes.
3. Heat a large pan over medium-high heat, then transfer the mushrooms and the marinade to the pan.  Cook the mushrooms until the marinade thickens slightly.
4. Sprinkle the finished mushrooms with the remaining sliced green onions.

Easy Potluck Recipes

Caramelitas

Adapted from Lulu the Baker

Ingredients

32 caramel squares, unwrapped (Like the Kraft kind.  You can buy a bag of these in either the baking or candy section of the grocery store; they are in the candy section of my Schnucks.)

½ cup heavy cream

¾ cup butter, melted

¾ cup packed brown sugar

1 cup flour

1 cup rolled oats

1 teaspoon baking soda

6 ounces milk chocolate chips

Instructions

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
2.  In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.  Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees F for 10 minutes.
3. Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
4. Remove from oven and cool completely before cutting.

Notes:  A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

Oreo Cookie Truffles

Adapted from Kraft Recipes

Ingredients

1 (8 ounce) package cream cheese, softened

36 OREO Cookies, finely crushed (about 3 cups)

2  (6 ounces, each) packages white chocolate, melted (I typically use Baker's White Chocolate because it melts easily)

Instructions

1. Finely crush the cookies in a food processor, if not already crushed.
2. Mix cream cheese and cookie crumbs until blended.
3.  Shape into 48 (1-inch) balls.  Freeze 10 minutes.
4. Dip balls in melted chocolate.  Place in single layer in shallow waxed paper-lined pan.
5. Refrigerate 1 hour or until firm.  Store in an airtight container in the refrigerator.

Notes:  For Snowmen Cookie Balls, prepare as directed and add a snowman face to each with decorating gel or frosting.  For Christmas Tree Cookie Balls, prepare as directed, use decorating frosting to draw Christmas tree designs and top each with a cinnamon candy.

Holiday Brie en Croute

Adapted from Pepperidge Farm

Ingredients

1 egg

1 tablespoon water

All-purpose flour for work surface

1 Pepperidge Farm Puff Pastry Sheet (½ of a 17.3-ounce package), thawed

½ cup raspberry jam

⅓ cup dried cranberries (Craisins)

¼ cup sliced almonds (optional)

1 (13- to 16-ounce) Brie cheese round

1 package crackers (like Wheat Thins or Triscuits)

Instructions

1. Heat the oven to 400 degrees F.
2. Beat the egg and water in a small bowl with a fork.
3. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 14-inch square.
4. Spread the preserves on the pastry to within 2 inches of the edge.  Sprinkle with the cranberries and almonds.
5. Place the cheese in the center of the pastry.  Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.
6. Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate with the pastry scraps, if desired.
7. Brush with the egg mixture.
8. Bake for 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes.
9. Serve with crackers.

Vegetarian Spinach Quiche Cups

Adapted from Pillsbury

Ingredients

2 cans (8 ounces, each) Pillsbury refrigerated crescent dinner rolls {8 rolls each}

1 (8-ounce) package cream cheese, softened

3 Eggs

1 (9-ounce) box frozen, chopped spinach, thawed, squeezed to drain

¼ teaspoon salt

⅛ teaspoon pepper

1 cup (4 ounces) shredded mozzarella cheese

Instructions 

1. Heat oven to 350°F.
2. Spray 16 (2 ¾ x 1 ¼-inch) muffin cups with nonstick cooking spray.
3. Separate each can of crescent dough into 8 triangles.  Press 1 triangle on bottom and up side of each muffin cup.
4. In a large bowl, beat cream cheese with electric mixer on medium speed until smooth.  Add eggs, one at a time, beating well after each addition. Stir in spinach, salt and pepper until well mixed.  Fold in cheese.  Fill each cup to the top with egg mixture (do not overfill).
5. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
6. Remove from pan. Serve warm.  Leftovers can be stored in an airtight container in the fridge.

Curried Pumpkin Soup and Pumpkin Snickerdoodles

I’m not a huge fan of pumpkin pie, but I refuse to let that get in the way of enjoying the Great Pumpkin food spirit of Thanksgiving.

In fact, this curried pumpkin recipe is My Very Favorite Soup Recipe Ever, slightly adapted from Kim Barnouin’s Skinny Bitch vegan cookbook series. 

Use the leftover pumpkin puree (you’ll need to buy 2 cans, but won’t use it all) to make this delicious Pumpkin Snickerdoodles recipe courtesy of MS2 Emily Williams.  With subtle hints of spice and pumpkin, these are perfect cookies for the holidays.    

***BONUS RECIPE*** If you have a donut pan (about $10), try this Baked Pumpkin Donuts recipe.  I substituted apple cider for milk (mine was bad)- they turned out verrry sweet!  

Curried Pumpkin Soup

3 tablespoons butter

2 Granny Smith apples, peeled, cored, and roughly chopped

1 onion, roughly chopped

2 cups (500 g) canned pumpkin puree

1 tablespoon curry powder

3 tablespoons brown sugar

3 cups vegetable stock

½ cup dry white wine

1 ½ cups almond milk (yes, you can use regular milk)

salt and freshly ground pepper, to taste

1. In a large pot, add the butter and melt over medium heat.  Add the apples and onion.  Cook until the onion is soft, about 8 minutes.  Add the pumpkin puree, curry, and sugar, and cook 2 minutes.  Add the stock and wine.  Increase the heat to medium-high and bring to a boil.  Then reduce the heat to low, partially cover, and cook about 20 minutes. 

(If you have an immersion blender- lucky you! Use it to puree the soup right in the cooking pot, and then skip to step 3)

2.  Remove from heat and transfer half of the soup to a food processor or blender.  Let it sit 10 minutes to cool.  Puree the soup until smooth, and then pour into a large bowl.  Transfer remaining soup from the pot into your processer/blender and puree.

3.  Return all soup to the pot and cook gently over medium-low heat until heated through.  Pour in the milk and stir until hot.  Add the salt and pepper to taste.

I love to serve this soup with a loaf of sourdough wheat bread. 

Pumpkin Snickerdoodles 

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
 
Preheat oven to 400 degrees Fahrenheit.

In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.  Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Huevos Rancheros and Cheddar Masa Waffles

(serves 4)

On busy days, I would assemble a quick version of this recipe by cooking an egg, warming some salsa and canned refried beans, and then topping a hot corn tortilla with all of that semi-homemade goodness.  If you have the time, try to make the recipe below.  It is tasty, filling, and makes a great breakfast, lunch, or dinner.  Please click on the links below for technique demonstrations or additional recipes.  Happy cooking :)

Ingredients:

1	medium jalapeño, chopped with seeds and ribs removed
2	cans of diced tomatoes
1/2	medium yellow onion, diced
2	garlic cloves, minced
1	tablespoon tomato paste
3	tablespoons vegetable oil
1/2	teaspoon ground cumin
1/8	teaspoon cayenne pepper
3	tablespoons fresh, minced cilantro leaves
	shredded cheddar cheese
	salt and pepper
	refried beans
4	corn tortillas or cheddar masa waffles (recipe below)
4	large eggs

Procedure:

Tomato sauce and eggs

1. Heat your vegetable oil in a pan
2. Sauté your onions until they are translucent, then add the garlic and jalapeño.  Cook until the garlic has softened.
3. Add your spices and stir the contents of your pan.  Heat until the spices are fragrant.
4. Add your tomato sauce and tomato paste.  Cook until the sauce has thickened.  
5. Season with salt and pepper.  If you would like a smooth sauce, food process or blend it before returning it to the pan.
6. Prepare your eggs using one of the following methods: 
1. make 4 wells in your sauce, crack the eggs into the wells, cover the pan, and cook over low heat until the eggs have reached your desired level of doneness.
2. cook the eggs any other way that you would like.

Assembling the Huevos Rancheros

1. Spread your refried beans on either the warmed corn tortillas or the cheddar masa waffles.
2. Spoon sauce on top of your beans, then top everything with an egg.
3. Sprinkle cheddar cheese, cilantro, and more sauce over the egg.
4. Enjoy

Cheddar Masa Waffles
note: all-purpose and white whole wheat flours work well with this recipe, too.  

Ingredients:
3/4 cup Masa Harina (I bought mine at Schnuck's) 
1/4 cup cornstarch 
1/2 tsp. salt 
1/2 tsp. baking powder 
1/4 tsp. baking soda 
3/4 cup buttermilk (<--click for a buttermilk substitute.  Other acids, like vinegar, can be used instead of the lemon juice)
1/4 cup milk 
6 Tbs. vegetable oil 
1 large egg, separated 
1 Tbs. sugar 
1/2 tsp. vanilla extract 
Shredded cheddar cheese

Procedure:

1. Preheat your waffle iron.
2. Sift or whisk your masa harina (or other flour), cornstarch, salt, baking powder, and baking soda together in a bowl.
3. In another container, mix your buttermilk, milk, vegetable oil, and egg yolk.
4. Combine your wet and dry mixtures to make a batter.
5. Whip your egg white to the soft peak stage.  Add your sugar and vanilla to the egg white, whisk briefly to combine.
6. Fold the whipped egg whites into the batter.
7. Spoon 1/2 of the amount of batter that you would use for one waffle onto the waffle iron
8. Sprinkle ~2 tablespoons of shredded cheddar cheese over the batter
9. Spoon the remaining 1/2 of the amount of batter for one waffle over the cheese
10. Cook the waffle according to your machine’s instructions
11. Repeat with the remaining waffles
12. Enjoy.