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I used mostly pot likker (collard stock w/ crushed red pepper) for this soup and only needed salt and celery seed to get the spice profile where I wanted it.
One Batter that magically seperates into three layers during the baking time: soft cake paired with a thick yet light custard and speckles of fresh, seasonal rhubarb. Get the recipe on the blog:
www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-ma...
and impress family and friends at the next get-together!
I've blogged about my home canned tomato soup many times. It's one of my most popular posts, people are always writing asking the recipe and telling me how much they love the soup. It's one of the few things I can every year without fail. The first year I canned only 30 pints of it and it was gone way too soon. Last year I did 31 quarts and 7 pints and we only have 2 quarts left.
I use an old Squeezo to make my soup, this one was handed down to me by my mom. It's the one we used for applesauce & tomatoes growing up. It's a relic but still works great, and I love that it doesn't have any plastic parts. I love pulling it out, I even use the same block of wood on the counter that we used growing up.
chiotsrun.com/2010/09/16/stocking-the-pantry-with-tomato-...
Espresso and walnut cake from Julian Day's book Classic Artisan Baking, frosted with a homemade ricotta (yep, I made the made the ricotta too)-mocha frosting and dusted with cocoa.
Attempted a new canned concoction today to add to my repertoire of jellies and jams: banana butter.
OMG, this stuff is amazing.
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
#2
This is a series of five photos documenting the process of baking bread in a wood-fired oven.
The fire is now at the back of the oven and is roaring. When it's first lit it creates a lot of soot and the roof becomes black. You can see here the soot getting burned off. By the time the oven is at temperature there will be no soot left.
Mom asked for me to use marinated artichoke hearts in her mini-pans of lasagna, so instead of the TVP "meat" I used a layer of those and Mozzarella cheese.
Taking inspiration from the Hush - Hush Kid Friendly Lasagna this HUGE batch of baked pasta featured homemade veggie sauce with home-dried tomatoes, balsamic vinegar, and fresh lemon balm. The "white sauce" was a mixture of Cookin' Greens spinach, homemade ricotta and this secret ingredient .
One Day at a Time Lasagnettes with Dark and Rich Sundried Tomato Sauce
Sometimes I pretend these bundts are giant donuts. And by sometimes I mean all of the time.
p.s. you see the winky face too, right?
The "white sauce" for my latest lasagna was a mixture of Cookin' Greens spinach, homemade ricotta and this secret ingredient .
One Day at a Time Lasagnettes with Dark and Rich Sundried Tomato Sauce
Can't remember ever making them from scratch, usually just open a mix but these were better. Very light and delicate. I used a smidge more soy milk than the recipe (this one, tweaked, don't use 2 TBL baking powder!) suggested (a full 8.25oz single soy milk container, rather than the "8oz of milk" in the recipe) so they're not as puffy as they could be.
"YES: fresh, local, organic, biodynamic, free-range, line-caught, sustainable, fair-trade, home made, from scratch.
NO: antibiotics, hormones, pesticides, high fructose corn syrup, artificial anything"
For when us vegans have watched too much Too Much Tuna on Kroll Show.
The goods:
Chickpeas, made flakey with a potato masher
Capers, chopped + some of the brine
Lemon Juice
Kelp Powder (this is your secret fishy ingredient)!
Red Onion, finely minced
Green Onion, chopped
Celery, finely minced
Some parsley, mint, chives or whatever
Copious Onion Powder
Copious Garlic Powder
Celery Salt
Squirt Mustard
Braggs
Ususally Vegenaise, but this time I went for a Flax Oil & Apple Cider Vinegar combo
Salt & Pepper
Party in your jar. Party in your mouth.
#1
This is a series of five photos documenting the process of baking bread in a wood-fired oven.
The fire gets lit at the front of the oven and gradually gets pushed back with more and larger pieces of wood added.
Homemade Pizza
Paired the Pizza with a little glass of Gascon Malbec Wine. My favourite brand.
Wanted something different so made this with garlic, broccoli, mushrooms, feta and Romano cheese. The crust is made with Spelt. It contains less gluten than wheat so I find it easier to digest.
As Mr Chiots and I transitioned from buying packaged food, we needed an alternative to the granola bar. When we’re out filming, we need to have snacks that give us energy and keep us from getting too hungry. I discovered the recipe for these healthy cookies several years ago and have been making them ever since. These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.
For recipe: chiotsrun.com/2010/12/01/healthy-carrot-oatmeal-bites/
an apple-pear crumble-tart waiting it's turn for the chocolate mocha chess pie to finish baking
sharing with the people I hold most dear ... so much to be thankful for!
it turned out pretty well, but of course I got notes for next time: less apple cider vinegar (I just heavy double glugged it in there from a pint bottle, i.e. smallish), no coriander seed, add bay leaves and ground cumin, maybe puree onion/garlic/bell pepper/jalapenos instead of the fine dice, crushed tomatoes instead of diced.
Because the beans are only soaked and not cooked pre-soup, it was taking a while. Since I started at like 9p I was getting tired so I just took the potato masher and made like the guy in a godzilla suit smooshing tokyo. I used kinda sorta emeril's recipe as a base, but added vinegar and then a whole bunch of other stuff because dammit if recipes are the boss of me.
Simply glazed with powdered sugar and milk, these slightly sweet, fruity eggless donuts get a hint of colour from cocoa and nutrition from spelt flour. Baked instead of fried, you'd never suspect they were healthy!
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
Ben Halperin, co-owner of the Augusta Restaurant in Oxford, IA, holds the breaded pork tenderloin that was named the Best Breaded Pork Tenderloin in Iowa for 2009.
Ben is my 16th Stranger from the 100 strangers project. www.100strangers.com
Strobist: Nikon D3 ISO 200 at f8 one AB800 at 1/8 power shot through Westcott Umbrella camera left. Another AB800 bounced off the ceiling at 3/4 power to add a little light to the dinning area.
Simply glazed with powdered sugar and milk, these slightly sweet, fruity eggless donuts get a hint of colour from cocoa and nutrition from spelt flour. Baked instead of fried, you'd never suspect they were healthy!
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
I've blogged about my home canned tomato soup many times. It's one of my most popular posts, people are always writing asking the recipe and telling me how much they love the soup. It's one of the few things I can every year without fail. The first year I canned only 30 pints of it and it was gone way too soon. Last year I did 31 quarts and 7 pints and we only have 2 quarts left.
I use an old Squeezo to make my soup, this one was handed down to me by my mom. It's the one we used for applesauce & tomatoes growing up. It's a relic but still works great, and I love that it doesn't have any plastic parts. I love pulling it out, I even use the same block of wood on the counter that we used growing up.
chiotsrun.com/2010/09/16/stocking-the-pantry-with-tomato-...
#5
This is a series of five photos documenting the process of baking bread in a wood-fired oven.
... you have 15 prefectly baked loaves of bread.
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
Cheesecake for breakfast, lunch and dinner? Why not. It's just tofu...
Put these ingredients in your food processor and TASTE THAT. It's liquid cheesecake, no cheese.
Just protein and calcium; thank you tofu.
1 larger pkg soft / silken tofu
1-2 lemons juice + their zest
1 cup sugar (I used golden)
3/4 tsp salt
3 tsp extracts (I used vanilla, almond and caramel)
1/2 cup grapeseed oil
2 tbsp nutritional yeast (feel free to omit)
I mixed this with 1 1/4 cups flour, 1 tbsp cornstarch, 1/2 tsp baking powder and added about 1/3 cup leftover cranberry sauce (yup) - and baked this 'cheesecake' in a bundt for almost 50 minutes. I preheat my oven to 400 and then drop it to 350 once I put the cake in. This second part of the recipe needs tweaking but the first part was flipping perfection. The photo is a piece that I froze overnight.
One Batter that magically seperates into three layers during the baking time: soft cake paired with a thick yet light custard and speckles of fresh, seasonal rhubarb. Get the recipe on the blog:
www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-ma...
and impress family and friends at the next get-together!
As Mr Chiots and I transitioned from buying packaged food, we needed an alternative to the granola bar. When we’re out filming, we need to have snacks that give us energy and keep us from getting too hungry. I discovered the recipe for these healthy cookies several years ago and have been making them ever since. These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.
For recipe: chiotsrun.com/2010/12/01/healthy-carrot-oatmeal-bites/