Wednesday, March 18, 2015

Yummy bites



I love an easy recipe that can be whipped up in the food processor.
We have the large flaked coconut in our cupboard.  My boys really do not like the texture of it. Therefore I chopped the coconut in the food processor until it was almost creamy before adding the other ingredients.
You will get different consistency depending on how long you process and whether you process each ingredient together or separately.


Orange Cranberry Coconut Bites

1/2 cup dates
1/2 cup walnuts
1/2 cup mixture of cranberries, prunes, raisins.
1 cup coconut
1tbs. orange juice
2tsp. orange zest. Preferably organic
dash salt

Optional:
powdered sugar and more orange zest for rolling
or maple syrup and orange zest as a glaze.

1. Add first four ingredients to the food processor with chopping blade. Turn on high until everything is chopped very fine and resembles course sand. See note above if you would like finer coconut.

2. Add orange zest, salt and orange juice. Pulse until it comes together.

3. Take spoon and gather a heaping teaspoon of mixture and roll into a ball.  If it is too sticky chill for 10 minutes.  If it does not stick together pulse longer or add a little more juice.

4. Roll balls. Makes 12-18 depending on size. They are good alone but we have also rolled in powdered sugar with zest and poured a glaze on top.
They freeze well and can be refrigerated to extend shelf life.



Lemon Tarts



I think Lemon curd may be one of the most wonderful foods on earth.
I do not really need an excuse to make it. My 4 1/2 year old will eat a half batch mixed with whole milk yogurt and ask for more.  He loves it as much as I do.
You can get very fancy with lemon curd.  I think I have actually followed 5 different recipes with different variations of egg, egg yolk, sugar, butter plus some...  But really these essential ingredients are all you need to get a creamy thick lemony treat.  I like to think it is good for us too because the eggs add protein and the lemon is cleansing. The butter and sugar just make it extraordinary.
Some people strain their curd.  I love it so much I don't mind a little zest or occasional egg clump, but if you want perfection strain it while still warm.

I have made many different carriers to hold lemon curd.  Pie crust, white cake, yogurt. For party tarts I made a tart crust and cut them with a flower shape.  Recipe follows.

Lemon Curd: Easily doubled
2 eggs (if you have yolks left over use them or any combination of yolk and white)
1/2 cup sugar
1/2 stick butter
zest and juice from two very juicy organic lemons (about 1/2 cup but 1/4 cup would do)

Whisk eggs and sugar in small heavy pot.  Add lemon and zest.  Whisk over low heat. Do not let boil or your egg will curdle and you will definitely need to strain it.  When starts to thicken add cold butter in chunks. Whisk over heat.  Stir two minutes more or until thickened.  Transfer to glass container with lid.  Cover and refrigerate.

Crust:
1/3 cup lard (coconut oil or butter are fine too)
2/3 cup flour (any WW pastry, white whole wheat, all purpose)
1/3 cup powdered sugar
1 tsp apple cider vinegar
1 tsp vanilla or lemon extract (optional)
1 tbs. cold water

Mix lard, flour, and sugar with pastry blender until crumbly.  Add other ingredients in order.  Mixing after each addition.  If dough gets too sticky add more flour.  You may need to add 1/3 cup more flour. Roll out 1/8 inch and cut flowers or circles.  Place in a lightly greased (I love the Coconut oil spray at Trader Joe's) mini muffin tin. Press bottom of flower flat on bottom of tin carefully so your crust does not crack.
Bake 350F for 8-10 minutes.
You want them to start to brown but not dry out entirely.
Let cool a few minutes in tin. Then take the point of a butter knife and push out onto a plate.

Fill with lemon curd.
Top with whipping cream or a slice strawberry if available.

Monday, March 2, 2015

Traveling Companions

We flew to Florida to spend a week with Nana.  It took; One adult, two children, 4 planes, and 6 airports to get us to Nana and home again.  Nervousness is something I am often not. But this made me nervous.
I won't even dwell on my fears, but my boys had ID tags around their necks, an emergency vomit bag at my side, and plenty of fun imaginative things in their backpacks.

A few days before the trip I found little matchbox size boxes and made little friends to play with on the journey.
Instructions and a pattern for the little bear and bunny are below. But, I wanted to share with you the travelling companions that were used most on our trip.
They were the mousy friends that are always in the hands and imagination of my little guys.
On several occasions my boys entertained themselves with their mousy friends.  I'll tell you about them.
With ten fingers they have great flexibility to create anywhere from 1- 10 mice at any given time.  The mice talk to each other, to brothers, and to anyone who will listen.  They run across a table to reach and play and they eat crumbs.
We ate out a few times and each time the mousy freinds were there to play along.

I must give credit where credit is due.  My husband probably planted themousy friends into the boys imagination.  He is quite imaginative himself and from the time our boys were able to giggle they had a friend nestled in their Papa's hand.  The doggie friend (within Papa's hand and imagination) engaged them, talked to them, told them stories, and he was always available.  They love their doggie friend!  Somewhere in the last yearthe mousy friends were created and the boys have friends to play with whenever they are needed.

After a long trip to Theatre of the Sea, we went to the World Wide Sports center and the boys saw a toy with two kayaks, a man, and all of his gear to go fishing.  I asked if they were willing to use their own money to buy it.  They were and it was the best $12 toy we have ever purchased.  We took the toy out to the patio restaurant and the boys, the boats, and the mousy friends played at the table while Nana and Mama enjoyed the late afternoon sun, happy hour specials, and conversation uninterrupted.




On one of our last nights we went to an old favorite restaurant, Herbies. At Herbies you eat wonderful fish sandwichs, conch chowder, and craft beer at long shellacked picnic tables.
The table beside us seated two couples who were willing to chat with two little boys.  They discussed the mussels on their plate, the parade earlier in the day, and the point of our origins.  Whenthe mousy freinds came out to say Hello, these jovial older men were a little stumped. They were on their way out so a friendly smile and goodbye was the transition and no little people had their feelings hurt.  But of course it made me think.

It made me think of the generation of little people who need to create.  Who need to use their imagination.  Who need to play.  Of Course it is easy to put a device into a child's hand at a restaurant. I'll admit I did it recently to end a brotherly dispute at the end of a very long day.  But really my boys are much happier if they are given the freedom to live into their imagination.  It meets them, blesses them, and works on their soul in a way other things can not.  Currently, while I write this, they are playing with little plastic insects who all have names and are in a complicated society that only little imaginations can create.




If you have an iPhone, this picture should print to size. The pattern should be the size to fit in a small size match box. But you can also make a sleeping bag any size to hold the friends.
Cut bear and bunny in wool felt. Blanket can be made with any cotton cut with pinking shears. A bowl of porridge was made from an acorn cap, clear tacky glue, and lavender.