Claudia and Hans Make Stuff

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Roasted carrot and garlic hummus

I finally have time to post a new recipe I made last week. I still had some carrots left, so I used another blogger’s recipe http://milesforthought.wordpress.com/2013/11/28/roasted-carrot-and-garlic-hummus/
as an inspiration to create the following hummus.

As we did not have tahini paste on hand, so I made the hummus without it.

Ingredients:
1 1/2 cups raw baby carrots
3 cloves garlic
1 can organic chick peas, drained
2 1/2-3 tablespoons olive oil (plus approximately one extra)
2 cubes lemon juice (approximately 1/2 cup freshly pressed lemon juice)
1/2 teaspoon cumin
1/2 teaspoon coriander
3/4 teaspoon pepper
3/4 teaspoon salt

Preparation:
1. Preheat oven to 375 F. Lay the carrots and garlic cloves on a baking sheet and sprinkle with approximately 1 tablespoon olive oil. Use your hands to toss the carrots and garlic to evenly coat with the oil. Bake for 30 minutes.
2. Add the carrots and garlic to a food processor. Add the remaining ingredients and blend until all ingredients are well-mixed.
3. Enjoy with carrots, pita bread, or crackers. Make sure to share the dip, because it’s delicious.

Roasted carrot & garlic hummus

Roasted carrot & garlic hummus

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Restaurant-fluffy pancakes

Ever wanted to make really fluffy pancakes, here is a recipe that makes super-fluffy, delicious pancakes.

Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Preparation:
1. In a large bowl, mix the flour, baking powder, salt, sugar, milk, egg, butter, vanilla extract, and cinnamon. Should make a smooth batter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour some batter (approximately 1/4 cup) onto the griddle. Brown on both sides and serve hot with organic maple syrup or for a healthier alternative with fresh fruit (see below).

Note: Fresh berries that have been mixed with a bit of raw sugar work great to replace the maple syrup.

Restaurant-fluffy pancakes

Restaurant-fluffy pancakes


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Lemon juice cubes

So I am always trying to find ways to reduce my carbon footprint…and here I was using store-bought lemon juice (in a plastic bottle) that just didn’t taste like real lemons (and all these additional ingredients)…but whenever I would buy a lemon I would use half and the other half would sometimes just get forgotten…
So I decided to buy an entire bag of lemons (Costco-size) and juice ALL of them at the same time. I poured the lemon juice (after having tried to remove most of the seeds) into two ice-cube trays and froze them over night.
And now I have freshly pressed lemon juice whenever I need some, without the plastic waste, without the mystery ingredients, and without wasting another half of a lemon. Already used several lemon juice cubes in various dishes.

Need:
Lemons
Citrus juicer
Small measuring cup with a little spout (for easier pouring)
Ice cube trays
Freezer

Preparation:
1. Cut each lemon in half, before juicing. Collect the lemon juice into a small measuring cup.
2. Pour the lemon juice into the ice cube trays.
3. Freeze over night. Pop cubes out of the tray and store in airtight plastic container in the freezer.
4. Whenever you have a recipe that requires lemon juice, just defrost as many cubes as needed.

Lemon juice poured into ice cube tray

Lemon juice poured into ice cube tray

Frozen lemon juice ice cubes

Frozen lemon juice ice cubes


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Buns so yummy, they don’t need a burger

Homemade Veggieburger Buns (Makes 8ish buns)

Ingredients:
1 tablespoon active-dry yeast
1/2 cup warm water
1/2 cup milk (whole)
1 large egg
1 tablespoon applesauce (replacement for 1 tablespoon vegetable oil)
1 tablespoon vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon butter (Original recipe called for this to be melted and brushed on top of the buns before baking. Well I got ahead of myself and added it into the dough! Turned out great and found they didn’t need a topping)

Preparation:
1. I like to proof the yeast in my KitchenAid stand mixer and let it sit.

2. In a separate bowl, mix the milk, egg, oil, sugar, salt, and butter. Add this to the yeast mixture and stir until combined. Add all the flour and knead with dough hook at low speed until it gets nice and smooth.

I then coat the dough in olive oil and place it in a new bowl and use the bread proof function on my oven for an hour. A nice warm place will also work. Dough should at least double in size.

I then knead dough on the counter and break out my 30-year-old scale (likely not accurate but I can get them the same weight). Tonight’s buns weighed four ounces each and I ended up with 9 good medium-sized buns. I like to fold the balls of dough a little bit, turning them over in my fingers and putting air in the dough. Gather all the ends at the bottom and you can create a nice smooth top!

Form into a traditional “hamburger” bun shape and I let them rise again, about 30 minutes or to the desired size of bun.

3. Pre-heat the oven to 350°F.

I cook them for two, eight minute shifts and turn the cookie sheets around and swap shelves in the oven between shifts (so they bake evenly).

Your buns are done! Let them cool off and eat them soon. You can store them in an air tight container too, but they are so good they won’t last long. And your neighbors will love them…

Buns fresh out of the oven

Buns fresh out of the oven

Besides eating them plain, we really like to eat them with MorningStar Veggieburgers, cheese, kale leaves, (sliced tomatoes), and ketchup.

Assembled burger_option 1

Assembled burger_option 1

Assembled burger_option 2

Assembled burger_option 2

I found this recipe while searching for more bread recipes to try, and it is now one of our favorites. Original recipe is from Emma Christensen


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Simply yummy carrot salad

So the big bag of organic carrots was on sale at Costco. You bought it…and now you are desperately trying to find ways to use the carrots.

After baking vegan carrot cake (see recipe under https://ourfunstuff.wordpress.com/2013/11/24/vegan-carrot-cake/), eating lots of carrots with the lemony bean dip (see recipe under https://ourfunstuff.wordpress.com/2014/02/01/lemony-bean-dip/), and making curried carrot soup (see recipe under https://ourfunstuff.wordpress.com/2013/11/12/curried-carrot-soup/)…you still have lots of carrots left…and upon checking in the fridge, there is an apple that needs to be used up as well.

So why not making this refreshing salad. The lemon juice gives it some kick. The oil allows the better absorption of the vitamin A and who doesn’t want to be able to see better in the dark 😉 Not to mention the salad is yummy.

Ingredients:
about 3 cups of shredded carrots
1 shredded apple
a little bit of oil (like saffron oil)
juice of 1/2 lemon
1 1/2 tablespoons sugar

Preparation:
1. Mix the shredded carrots, shredded apple, oil, lemon juice, and sugar.
2. Enjoy.

Note: Stores well in air-tight contained in the refrigerator. Great healthy yummy snack.

Carrot-apple salad

Carrot-apple salad


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Easy, no-fail vegetable risotto

Afraid of making risotto? Or not having enough time to make risotto? Try this simple and fairly quick recipe for yummy risotto.

Ingredients:
3 tablespoons unsalted butter
½ cup uncooked Arborio (short grain) rice
¼ cup sliced green onions, or regular white onion
1 (14-ounce) can vegetable broth*
1 tablespoon chopped fresh basil leaves**
1 cup frozen cut green beans***
2 medium (½ cup) Roma tomatoes, chopped
Grated Parmesan or Parmigiano-Reggiano cheese, if desired. Salt and pepper to taste

Preparation:
1. Melt 2 tablespoons butter in 10-inch skillet until sizzling; add rice and green onions. Cook over medium heat, stirring occasionally, until onion is softened (2 to 3 min.). Add vegetable broth and basil. Continue cooking until mixture comes to a boil (2 to 3 min.). Reduce heat to low. Cover; cook 15 min.
2. Stir in green beans. Cover; continue cooking, stirring occasionally, until rice is tender and all liquid is absorbed (10 min.).
3. Stir in tomatoes and remaining butter; continue cooking until heated through (1 min.). Sprinkle with cheese, if desired. Season to taste with salt and pepper.

* Substitute 1 vegetable bullion and 2 cups water
** Substitute 1 ½ teaspoons dried basil leaves.
*** Substitute 4 ounces (1 cup) fresh green beans, cut into 1-inch pieces.

Vegetable risotto with Parmigiano-Reggiano

Vegetable risotto with Parmigiano-Reggiano


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Lemony bean dip

Need some extra protein. As a fairly active vegetarian, I am always searching for yummy and healthy sources of protein. I am very pleased with this one. Enjoy and let me know what you think.

Ingredients:
1 can (14 ounce) organic cannelini beans, drained and washed
juice of 1/2 lemon
1/2 garlic clove
1/4 cup fresh parsley (use less if you do not want a lot of parsley leaves in the dip)
1/2 teaspoon salt, preferably sea salt
1/2 teaspoon pepper
2 1/2 tablespoons olive oil (I used lemon olive oil)

Preparation
1. Place all ingredients, except olive oil into a food processor. Blend.
2. Add olive oil slowly to reach desired consistency.
3. Enjoy with vegetables (such as carrots or celery), with pita bread, chips, etc.

Note: Can be stored for 1-2 days in air-tight container in the refrigerator.

Lemony bean dip

Lemony bean dip