Homemade Playdough

This is the best homemade playdough recipe I've ever found, compliments of my friend Jan.

You will want to make one full recipe per child who wants to play.

(I usually double the recipe to make two batches at once, using a large Dutch-oven sized soup pot.)

Combine in large saucepan:
1 C. water
1/2 C. salt
1 C. flour
1 T. oil
2 tsp. cream of tartar

Cook over medium heat, stirring constantly, until it forms a solid ball. (This happens quickly, after only about a minute.)

Dump out to cool on waxed paper. Be careful - it will be very hot at first, but it cools quickly. Give it to them while it is still warm, though; this is the best part!

Store in airtight container for repeated use.

You may knead food coloring into the dough when cool, if colors are desired. My kids always prefer the natural color, though, as they are usually pretending in the play kitchen to bake bread, cookies, pizza dough, doughnuts, etc. (Note: playing this way when young easily segues into really baking when one is older!)

Baked Rice (Can Be Vegan)

1 - 2 chopped onions
1/4 C.  butter or coconut oil (I omit this)
2 cups of rice (any kind will do)
3+ cups of veggie broth (tad more if using whole grain rice)

1) Preheat to 375 degrees. 

2) Dry sauté onion  (or oil, if using) with SPG. 

3) Add rice and stir to heat and lightly brown. P

4) Transfer to  9 x 13 dish. Pour boiling broth over rice. 

5) Bake covered until rice is tender. (It will take at least half an hour, usually closer to an hour.)

Pflintzen (Can Be Vegan)

These Russian pancakes have been a fun weekend staple in our home forever... Iivo remembers having them, made by his grandmother Helde, growing up...

(We double this recipe for our family of six. Doubled, it yields around 15.)
Here is the regular recipe (not doubled):

2 eggs (use flax eggs* for vegan)
2 C.  flour (any combo: unbleached & whole wheat, ground oats & gluten-free blend, etc.) 

2 C. milk (nut milk for vegan)
1/2 tsp. salt
oil for pan frying (or use a non-stick skillet if avoiding oil)

1) Combine ingredients in a blender or use a hand beater until smooth.

2) Heat 10" skillet until medium hot. 

3)  Add approximately 1 tsp. oil to skillet (if using), then pour in about 1/4 C. batter, tilting skillet with left hand to allow batter to run all over entire surface in a thin layer. 

4)  Turn when underside is browned (after a minute or two). Remove to serving plate to keep warm. 

5)  Repeat with remaining batter, adding small amount of oil to hot skillet each time (if using). Finished pancakes should be thin and slightly crisp on the edges. 

6)  Traditionally, each person adds filling, rolls the pancake with a fork, then cuts into bite-size pieces.

Traditional filling:
cottage cheese
lemon juice
sugar
Add small amounts of lemon juice and sugar to cottage cheese to make a slightly sweet filling. 

Vegan filling:

plant-based yogurt

The lemon juice and sweetener will thin it out too much, so we just use the plain yogurt as the vegan filling.

7) Roll filling inside pflintzen, then top with honey, syrup, fruit sauce, or strawberry jam (our personal favorite).

This particular recipe (the traditional variety) is adapted from Helen and Adam Mueller and was published in the More With Less cookbook, a personal favorite.

*Flax Egg (substitute for egg in vegan baking)

1 Tbsp. flax meal (ground raw flaxseed)

2.5 Tbsp. water

Combine and allow to sit for 5 minutes.

Aunt Kim's Chicken Fajitas

boneless, skinless chicken breasts, cut into strips
sliced peppers (green, red, orange, yellow)
onions, sliced or chunked
Emeril's Southwest Seasoning (see below)
SPG (see below)
Sprinkle chicken liberally with Emeril's Southwest Seasoning (see below), then saute in olive oil in a wok or deep frying pan. Remove from pan and saute peppers and onions, also in olive oil, with some SPG (see below).

Stuff into small flour tortillas and serve with any of the following suggested sides and/or toppings:

rice
corn
sour cream
chopped cilantro
salsa/pico de gallo/tomatillo sauce/salsa verde
grated cheddar or monterey jack
avacado/guacamole
chopped fresh onion/tomato/lettuce
whole black or pinto beans/refried beans
pickled or fresh jalapenos
Really, whatever you like with Mexican food.

Yum!

Emeril's Southwest Seasoning:
2 Tbsp. chili powder
2 tsp. ground cumin
2 Tbsp. paprika
1 tsp. black pepper
1 Tbsp. ground coriander
1 tsp. cayenne pepper
1 Tbsp. garlic powder
1 tsp. crushed red pepper
1 Tbsp. salt
1 Tbsp. dried oregano

SPG:
SPG is a homemade seasoning made of equal parts salt, pepper, and garlic salt. I buy the huge sizes from Costco and mix them all together in a large plastic container and keep it on hand at all times. I use it when cooking just about everything!

Hearty, Healthy Chicken Stock/Soup

This is about as dull as they come, but it is an absolute staple in our home, so I figured I'd include it. (Plus, I need to link to this post from the other Blog post about the dog!)

I make this whenever we eat/use a rotisserie chicken or two from Costco (relatively cheap, already prepared, and isn't made with any preservatives). Put the two chicken carcasses (I don't bother to pick them so very thoroughly) into a heavy stock pot with the following:

2 chicken carcasses with a bit of meat left on them
enough filtered water to cover them
1 Tbsp. vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery sticks, coarsely chopped

Put all in the stock pot and let stand for 30-60 minutes. Then bring to a boil, reduce heat, cover, and simmer for 6-24 hours. The longer you cook it, the richer and more flavorful it will become. I usually leave it at least overnight, and usually also all day the next day.

About ten minutes before finishing, add a handful of fresh parsley (I have this in my garden), which will impart additional minerals and flavor to the broth.

After this process, the smaller chicken bones will be very soft and can be "smooshed" between your fingers and put on the dog's food!

Strain out all the bones and vegetables and reserve the broth.

I keep some of the it in a large jar in my fridge at all times, freezing the rest. If the refrigerated broth doesn't get used within a week, I will freeze it then. (This is very rare! Think of how many recipes/dishes call for chicken broth! No more nasty bouillon cubes or pasty broth paste...)

It makes a delicious chicken soup all by itself, with either rice or noodles cooked into it with some onion, celery, and carrots. Season liberally with Jane's Crazy Mixed-Up Salt, and you're all set!

The recipe for the chicken stock is from the cookbook Nourishing Traditions by Sally Fallon.

Remember, "Good broth resurrects the dead" (South American proverb).

Opa's Grilled Pizzas

Recipe for dough for crusts:
2 tsp. yeast
4 1/2 C. flour (I use between half and all whole wheat*.)
2 tsp. each salt, sugar
2 Tbsp. olive oil
1 1/4 C. warm water
* If all whole wheat, add gluten (1-2 Tbsp.) and allow several hours for dough to rise.

After dough is nicely risen, punched down, and risen again, divide evenly into number of pizzas needed. (This recipe makes 8 large individual pizza crusts the size of a dinner plate.)

Place on grill over low to medium-low indirect heat to lightly cook crusts... don't overcook, as they will be going back on the grill once topped.

Have each individual make their pizza with the toppings they want... we love to have available:

pepperoni or sausage
grilled veges (onions, peppers, broccoli)
artichokes
fresh spinach
fresh tomatoes
fresh mushrooms
olives (green and black)
pineapple
cheeses (monterey jack, mozzarella, parmesan, cheddar, feta)

Place topped pizza back on the grill until the cheese is nicely melted and the pizza is heated through. Be careful not to leave it long enough to burn it on the bottom.

These are absolutely delicious and very fun! We had these for the first time the night we got Little, four years ago...

Emi's Cranberry Muffins

2 cups flour
1/3 cups brown sugar
1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
3/4 cup milk
1/2 orange juice
1/2 cup oil
1 egg
3 ounces orange flavored Craisins
1/2 teaspoon orange zest (use the zest of a whole orange if you use plain Craisins)
chopped nuts

Combine dry ingredients and wet ingredients together in the order that is written. Spoon into a greased muffin tin and bake at 4oo degrees for 20 minutes or so.

Wrappa 'da Bean Dip (it's a dip... or is it burrito stuffin'?)

2 cups shredded cheddar cheese
2 cups canned black beans, drained and mashed
1 cup corn kernels
1 cup chopped tomato
1/2 cup salsa
1/2 cup sour cream
1/2 cup seeded and diced jalapeno pepper (optional)
1/2 cup chopped green onion
1/2 cup sliced black olives
1 cup shredded Monterey Jack cheese
Tortilla chips or burrito wraps

Preheat oven to 400 degrees. In 2 quart casserole dish, combine first seven ingredients. Sprinkle with green onions, olives, and Montery Jack cheese. Cover, bake at 400 degrees for 15 minutes. Uncover; bake for and additional 10 minutes. Serve with tortilla chips OR wrappa it up in a burrito! ;)
(Or microwave on high for 4 minutes instead of baking in conventional oven.)

Pumpkin Cake ~ the best!!

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
a little bit of allspice to taste (optional)
4 eggs
1 2/3 cups sugar
1 cup oil
1 pound canned pumpkin

Combine dry ingredients (first 6) and wet ingredients (last 4) together separately. Add the wet stuff to the dry stuff, and stir together. Next, bake in a GREASED 9x13 inch pan at 350 degrees for 25-30 minutes. This cake is delicious with homemade cream cheese frosting. See next line for the recipe.

8 ounces soft cream cheese
1/2 cup soft butter
1 box confectionery sugar
1 teaspoon vanilla
1 cup chopped nuts (optional)

Cream the cream cheese and the butter together. Now add the sugar and the vanilla. Next, if you chose to use nuts, either blend them in or sprinkle them on top of your frosted cake. Enjoy!!

Cheri's Griddle Cakes (VEGAN)

2 cups corn meal
2 cups flour (GF is fine)
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
1/3 cup maple syrup
2 eggs (use egg substitute for vegan)
2 cups milk (plant-based is fine)
1/4 cup olive oil (can be omitted, or subbed with tahini)

Combine dry ingredients (first 5) and wet ingredients (last 4) together separately. Add the wet stuff to the dry stuff, and stir just until moistened. Cook on a griddle like regular pancakes and eat. These griddle cakes already have syrup in them, so they make a wonderful no-mess breakfast on the way to school or work. They are also excellent served as a cornbread substitute. Enjoy!!

Yum Yum Pancakes

1/4 C. sugar
4 C. flour (We use all whole wheat, freshly ground.)
2 Tbsp. baking powder
2 tsp.salt
2 eggs
3 1/2 C. milk
1/3 C. oil (We use olive oil.)

Combine dry ingredients (first 4) and wet ingredients (last 3) together, separately. Add the wet stuff to the dry stuff, and stir just until moistened. Cook on a griddle like regular pancakes and eat.  Serve hot with butter and a light dusting of powdered sugar (Mom's favorite-tastes like funnel cake) or honey, syrup, peanut butter, anything you like!! ;)

NOTE (from Laurie): This is a modification from a delicious recipe from an old friend, aptly dubbed "Donna Webb's Pancakes."  The original recipe appears below, for those of you disinclined to use whole wheat flour.  (If you can't get it freshly ground, I'm with you.  It must be freshly ground to taste light and delicious. if you use 100% whole wheat!)

Donna Webb's Pancakes (original version):

2 C. self-rising flour
2 Tbsp. sugar
1 egg
1 1/2 C. milk
3 Tbsp. oil