Canned Goods

Orange and Vanilla Marmalade

Marmalade… Then nastiest of all of the jams and jellies out there on the planet, or so I thought. I tried orange marmalade when I was little. I remember being about 5 or 6 years old and my great grandmother had me try a bite of her toast. I didn’t like the taste or the texture of it at all. Fast forward about 15 years, I went to a cute little B&B and was given a nice cup of tea, oatmeal, and an English with a spread of yummy and fruity spreads. There it was, looking at me, calling to me. The beautifully citrus smell of the marmalade wafted up my nose. I was drawn to it. I scooped a nice size amount on my knife and spread it on my English muffin. It oozed into all of the little spaces. A smile went across my face and I took a bite. It tasted like… disappointment. I wish it hadn’t. I so wanted to like it.

Now I am 35 years old and was overwhelmed with the amount of oranges coming in with my fruit and veggie box that I get once a week from Misfitsmarket.com and didn’t know what to do with all of them. The kids will eat them once in a while but not fast enough. My solution? Marmalade. I will defeat you this time, mark my word. Here we go!

Here’s what you will need:

  • 1 lb of oranges
  • 1 cup of sugar
  • 1 cup of water
  • 1.5-2 tsp of vanilla extract

Your cooking tools:

  • Sauce pot
  • Mandolin or very sharp knife
  • Canning Jars

Let’s get cooking!

I use a mandolin to cut my oranges. It makes the perfect size slices (about 1/4″ thick) and they are all uniform. Pick out the seeds as you go. I do not cut anything off of the oranges and the seeds are the only part that I remove. I had several different kids of oranges so I used some of each. I don’t know if it changed the flavor all that much, but the end result tasted great.
Add the water and the sugar to the sauce pot and turn it to medium high.
Add in the oranges and the vanilla. I love the creamsicle taste that the vanilla added so I went for 2 tsps instead of 1-1.5 tsp.

Bring the whole mixture to a boil and then take it down to a low heat or simmer.
This is what my marmalade looked like after 1 hour. When your mixture is half the amount as it was when you started, it is about time to take it off the heat. There are several ways to test it. I took a spoon and put it in the freezer, when I got to the texture above, I took a little bit and dripped it onto the frozen spoon. When I tipped the spoon back and forth, it looked like I wanted the final product to look like when set.
To sterilize your canning jars, boil them! I take the lids and put them in the freezer. While my mixture is still hot, I spoon it into the canning jars because I don’t have one of those fancy canning funnels. I grab those super cold lids and rings out of the freezer and put them right on the jars. Once the lids are on, I throw them right into the refrigerator and the lid does its thing and seals!

So finally, after all these years at the age of 35, I finally do love marmalade. I am so sad that it took me this long, but at least it happened!

Until next time, send me some ideas of things that you would like me to make for you. Just remember, anything you can make, I can probably make vegan!

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Sides

Vegan Feta Cheese

For those of you that miss that little bit of one of the most awesome cheeses on the planet. Okay, I just really like cheese.

Here’s what you need:

  • 1 block of extra firm tofu (gives it the best texture although I haven’t tried it with firm tofu)
  • 1/4 cup of lemon juice
  • 1/2 cup of water
  • 1/2 cup of apple cider vinegar
  • 1 tbsp of oregano (if you are using fresh oregano you might need less unless you like a bit of a punch)
  • Tofu press

This is my favorite tofu press I’ve found so far

/https://www.amazon.com/Tofu-Press-stylish-transform-Tofuture/dp/B01698J0RU/ref=sr_1_4?keywords=tofu+press&qid=1558623807&s=gateway&sr=8-4

There is the link just in case you want to order one. If you don’t want to or can’t order one, the best thing to do is take a plate, place a dish towel (obviously a clean one) or some paper towels, place the tofu, fold the dish towel over the top (so one dish towel is all you really need, not two) or some more paper towels, then another plate. After you make you tofu and plate sandwich (which I DO NOT recommend eating as it may be too crunchy and could cause a nice stomach bleed), then you are going to want to weigh it down with something like a heavy rock, a pan, a toddler, or anything heavy, you just want to make sure that the weight is evenly distributed. That is the good thing about a tofu press is that it keeps its shape.

Okay, onto the steps!

Make your marinade using all of the ingredients minus the tofu
Cut the tofu into your desired size chunks
Add the tofu to the marinade and give it a good shake. Since you are using extra firm tofu, it can stand up to the shaking!

Time to dig in!

Woah, slow down there cowboy. The best way to eat this feta cheese is to let it set for about 4-5 days. It is when the flavor gets to perfection. You can keep it in the refrigerator for about 3 weeks to a month from what I’ve had but it usually doesn’t last that long.

I’ll post some recipes when my feta cheese is ready to eat to give you some ideas. Look for some in about a week!

Until next time, send me some ideas of things that you would like me to make for you. Just remember, anything you can make, I can probably make vegan!

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Main Dishes

Jackfruit Fried Chickin

But that’s not chicken!

Correct, it’s something way cooler. Here’s some info (thanks Google!):

The jackfruit, also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family native to southwest India. The jackfruit tree is well-suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 55 kg in weight, 90 cm in length, and 50 cm in diameter. 

Wikipedia

Protein: 1.72 g (per 100 g)

Energy: 94.89 Calories (per 100 g)

Potassium: 448 mg (per 100 g)

Iron: 230 mcg (per 100 g)

Scientific name: Artocarpus heterophyllus

Pretty cool, huh? So here is what it looks like normally…

but this is how I normally see it

Time to get cooking!

Here’s what you’ll need:

  • 1 can of jackfruit in brine
  • 1 cup of almond milk
  • 2 TBSP lemon juice
  • 1 Tbsp of Apple Cider vinegar
  • 1/2 tbsp of hot sauce – but you can use more (you’re only cool if you use texas pete)
  • 1/2 cup of AP flour
  • 1/2 cup of panko bread crumbs
  • 1/2 tbsp each of basil, turmeric, granulated garlic, oregano, thyme, and parsely
  • 1 tsp each of black pepper (coarse works best) and paprika
  • Vegetable oil for frying

Let’s make some vegan buttermilk! But first, start straining the jackfruit. Don’t push it down, let it do its thing. NO TOUCH!

  • mix the almond milk, hot sauce, lemon juice, and vinegar in a bowl
  • in a second bowl mix all of the dry ingredients
  • put your vegetable oil in the pan you will be using (I love cast iron and will use nothing else ever again!) and start pre heating
  • add your jackfruit to the buttermilk and let it soak in for a little bit
  • dredge the buttermilk soaked jackfruit into your dry ingredients bowl (please tell me you figured out that you have to mix the ingredients by now… please?)
  • Cool! Looks like your jackfruit is ready for the hot tub!

If you look slightly behind the pan, you can see that I have a cooling rack on top of a plate. We try to make as little waste as possible, so we don’t have paper towels or napkins in our house.

Get that sizzle going guys!

It’s done, when it’s golden brown, but look how cool the oil is because of the turmeric!

This is the final product!

If you’re curious of the texture before you try to make it, it’s like a tender chicken piece and has the perfect crispy outside! Mhmm…

I am so excited to share this recipe with you. It was so easy to make and it took barely any time at all. What makes this even more awesome… The kids loved it too!

Want to try something but you want someone else to do it first? Comment down below or shoot me an e-mail. Just remember, anything you can make, I can probably make vegan.

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Desserts

Chocolate Almond Biscotti

What is biscotti?

Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice-cooked), known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. (from Wikipedia)

Knowing the good stuff

Biscotti is a great cookie all around. Coffee or tea, they are by far the most perfectly paired cookie to either drink. The crispness of the twice baked cookie makes for the best cookie to dunk! Come on guys, live on the edge and dunk those cookies in your tea!

What you will need:

  • 1 cup of flour
  • 1 1/2 Tbsp of unsweetened cocoa powder
  • 1/2 tsp of baking powder
  • 1/3 cup of sliced almonds
  • 1/3 cup of dark chocolate or vegan semi sweet chocolate chips
  • 1 – 1 1/2 tsp orange zest
  • 3 1/2 Tbsp water
  • 4 Tbsp sugar or granulated stevia
  • 1 Tbsp vegetable oil
  • 1/4 tsp almond extract

Let’s get baking!

  • Preheat the oven to 350°F
  • Toast your almonds in the preheating oven. You will be able to smell when they are good to go, about 8 minutes.
  • Whisk flour, baking powder, cocoa powder, and orange zest until completely combined. I like to keep my orange zest in longer pieces as opposed to finely diced. It gives you a big punch of citrus flavor once in a while.
My favorite zest tool. (Thank you Pampered Chef!)
Look at that beautiful orange zest!!!
  • Make a little well in the middle and add your sugar into the well.
  • Mix oil,water, and almond extract together and pour over the sugar.
  • Stir from the center of the bowl (as if you were making pasta). This incorporates the liquids into the dry mix better and more evenly.
  • Time to get messy! Once the mixture gets less sticky, get your hands in there (it’s the best part of baking).
  • Add in your chocolate chips and toasted almond slices.
  • Separate the dough into two pieces, about 2 inch wide flattened logs and place them about 3-4″ apart on a baking sheet. Tip: use parchment paper if you don’t feel like having more dishes to wash.
  • Bake for 20 minutes (adjust time and temps according to your elevation).
  • When you gently push on the dough after the 20 minutes, it should be firm.
  • Take the baked logs out of the oven to cool for 5-10 minutes or until easily sliced with a very sharp serrated knife. You want something sharp because of the almonds and the dryness of the cookie. If your knife isn’t sharp enough… well… that’s the way the cookie crumbles!
  • Reduce the oven temp to 320°.
  • Cut the slightly cooled log to 1/2 inch slices.
  • Put back on the baking sheet on the sliced side down.
  • Bake for 10 minutes, flip to the other sliced side, bake for another 10 minutes.
  • Take your biscotti out of the oven and let cool for a few minutes so that it gets that hardness to it that you look for in a good biscotti (or be like me and eat it straight out of the oven and burn your mouth on the molten lava chocolate chips. Ouch!).
  • Use an air tight container to store them or a Ziploc bag (make sure you press as much of the air out as possible) or they will get stale. They should be good for about 5-7 days, not that they will last that long.

Have an idea for something that you want me to make? Let me know and comment below!

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Breads & Rolls

Olive Oil and Rosemary Bread

You should use a cast iron skillet for the best results. It gives the bread an amazing crunch on top AND on the bottom!

What you’ll need:

  • 2 cups of lukewarm water
  • 2 1/4 tsp of dry active yeast
  • 1/2 tbsp of pink Himalayan salt
  • 4 1/3 cups of all purpose flour
  • olive oil
  • rosemary

How to make it:

  1. Combine water and yeast. I like to use my hand to mix these to make sure that there aren’t any yeast lumps left. Let sit for 1 minute.
  2. Mix in flour, salt, and some rosemary. I say “some” rosemary because I like a LOT of it and you might only like a little.
  3. Once all of your ingredients are mixed together, drizzle extra virgin olive oil into a cast iron skillet (just enough to coat the bottom but not enough to make your dough float).
  4. Put your dough into the pan. At this point I sprinkle a little bit of all purpose flour on top of the bread, then put wax paper on top, then put a dish towel on top of that. It keeps the warmth in the pan and helps the bread rise.
  5. Preheat the oven for 400ºF . I usually place the pan on top of the stove to rise so that the heat from the oven preheating helps it along.
  6. Let rise for 1 hour.
  7. Take the towel and wax paper off of the bread, drizzle with extra virgin olive oil and then sprinkle with more rosemary, pink Himalayan salt, and some cracked black pepper. If you feel fancy, add some fresh parsley or basil leaves to the top. You know what? Just add both! Live on the edge.
  8. Bake 35-40 minutes.

So just eat it?

STOP! NO! Okay, eat it that way if you want. If you want to add some jazz hands to that, try some of these ideas:

  • Roasted garlic to spread on it
  • Extra virgin olive oil mixed with oregano, basil, and some crushed red pepper. Makes a great dipping oil!
  • Hummus (because it’s great on everything, let’s face it.)
  • Dip it in some fresh pasta sauce
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