Fancy Tangerine Coconut Smoothie

Shake

We are a shake family. I drink a shake for breakfast every morning; the kids have a shake after school to quench that limitless appetite, and periodically Sean will make a shake for himself, too. Tonight Sean and Nola joined brain like forces and created their chef-d’oeuvre. A little bit of this and a little bit of that and voila, their masterpiece! It tastes a bit like Booster Juice’s Orangesicle, mixed with a bit of Orange Julius, but it’s not, welcome the Fancy Tangerine Coconut Smoothie.

Fancy Tangerine Coconut Smoothie

By Sean and Nola

Ingredients:
5 Tangerines, peeled (or mandarins)
½ cup Coconut Ice Milk
½ cup pure orange juice
16 ice cubes

How To Play:
Mix in a blender and share with a friend.

 

Enjoy!

Homemade BBQ Sauce


What do you do when you are going to have a BBQ and realize you have no sauce in the fridge or cupboards? Why, you make your own, of course. I have made this before, so it is kind of like cheating to some degrees, I had all the ingredients. It is a bit of a process, but it beats the preservatives and fake things that go in most BBQ sauces.

Homemade BBQ Sauce:

(From Rebar)

Ingredients:
1 cup apple cider vinegar
1 tsp coriander seeds
1 tsp mustard seeds
1 1/2 tsp whole cloves
4 all spice berries
4 cardamom pods
2 tbsp vegetable oil
1 medium yellow onion, diced
2 garlic cloves, minced
1/3 cup brown sugar
2 tbsp molasses
2 tbsp soy sauce
2 tbsp chipotle puree (I don’t like smokey flavor, so I didn’t add this)
1 196ml can of tomato paste
1 bottle of dark beer

How To Play:
Combine vinegar and whole spices in a small pot and bring to a boil.  Reduce heat and simmer until the liquid is reduced by half (15 minutes). Strain out the solids and cool.  Meanwhile, heat oil in a skillet and saute the onion until golden, adding garlic halfway through.  Sprinkle sugar into the pan and when it melts, add all of the remaining ingredients, including the vinegar.  Bring mixture to a simmer and cook for 20 minutes, or until the sauce is thick and glossy.  Season to taste.  Cool and puree the sauce until smooth. Refrigerate for up to 3 weeks.


Enjoy.

Veggie Tale Burgers…


So, my challenge is not going as smoothly as I had hoped.  Sean had reservations with eating this burger and 1 and 2 were disgusted. I thought with such a crafty name like Veggie Tale Burgers they would be so into it. 3 was.  Does that really surprise me? He’s my vegan baby, seriously! The burgers are from Oh She Glows. I made them pretty much the way she suggests, however, I added more salt and less chili powder. I made them with parsnip fries, but because I didn’t take the massive stick piece out of the parsnips, they were a failed attempt. Next time I’ll make homemade yam fries with a chipotle mayo. Anyhow, I am excited to have another burger tomorrow for lunch!

Veggie Tale Burgers…

(inspired by Oh She Glows)

Ingredients:

1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs (I used about 2 pieces of silver hills 20 grain bread, processed)
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley
1/3 cup almonds, toasted and chopped
1/2 cup sunflower seeds, toasted
1 tbsp. Grapeseed Oil
1 tbsp Tamari
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Sea salt and black pepper, to taste 

How To Play:

1.  In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. I fried mine in the skillet with Grapeseed oil.

For the toppings, I used fresh red onion, lettuce, sprouts, melted cheese and guacamole.  Sean isn’t a huge guacamole fan, so I used mayonnaise and mustard on his and he liked it, he really liked it!