Author: rassasyme

Puffed Quinoa Treats

I was intrigued by this recipe, or really, any recipe that has no added sugar.

I was momentarily stumped by the puffed quinoa. Since I’m on a no spend streak I didn’t want to immediately buy puffed quinoa if I could make it at home with my own quinoa. Well, I tried that and it didn’t work. I can’t really tell you why. But, when my husband ate these last night he thought maybe it had “puffed” up more than I thought. But, I digress.

I finally just succumbed to Amazon and it arrived in a nice resealable bag all puffed up for me.

With just four ingredients; dark chocolate, unsweetened coconut flakes, coconut oil and the puffed quinoa, it was a breeze to make. The only issue I ran into was I couldn’t form them into balls like the recipe showed. So instead, I just put them into a rectangular dish and made them more into bars.

Puffed Quinoa Treats –

After they sat in the refrigerator for at least 30 minutes. I pulled them out and they definitely set up. We were able to just break off chunks, like you’d do with bark. They were a great treat, my daughter declared them a much better version of rice krispie treats.

Folio Cheese Wraps

My new, fun food find at Costco are these cheese wraps. I was super excited to try them and just felt like the possibilities were endless.

I couldn’t get my groceries put away fast enough…. I may have already had a pan heating up on the stove before I was done so I could sautee the spinach and onions. Hungry much?!

I thought how fun would it be to make an inside-out omelette. Well, my kitchen is where all good dreams go to die 😂 Alas, my omelette turned into a tostada. While the spinach and onions were sizzling away anticipating the arrival of the eggs, I placed the cheese wrap in the microwave. I was expecting a nice, gooey loveliness of cheese; but instead I got a crispy, breakable cheese circle.

At first I was disappointed, I would not be able to roll the egg/spinach/onion mixture inside for my inside- out omelette…. Instead it all got placed on top to create a tostada!

My disappointment was very short lived, because this was the bomb! I loved the crunchy cheese with the softness of the eggs and spinach.

And they’re so versatile. Days later when I made traditional omelettes for the family for dinner, I placed the cheese rounds inside and it melted just enough for the perfect amount of cheesey gooeyness and covered it perfectly. My family all thought they were the best omelettes they’ve had and I think the credit goes to the Folio Cheese Wraps.

Christmas Pavlova

I may have a slight obsession (I really mean huge) with the Great British Baking Show. While the bakes are intriguing because they’re so unique to my American upbringing, what I really love is the camraderie between the bakers. It doesn’t appear to be a competitive, back-stabbing show that is typical to what is commonly seen on TV.

While most of what they make is terrifyingly complicated to me, the pavlova really peaked my interest.

Was it the marshmallowy center or the crisp outside, the sweet whip cream or the healthy fruit😉? God only knows.

I followed Mary Berry’s Wreath Pavlova recipe and it was delicious along with being beautifully festive.

Christmas Pavlova Recipe

Guess what I’ll be making for Christmas desert?

Miso Hard Boiled Eggs

Fat, Salt, Acid, Heat is a new food show I found on Netflix. Did someone say food and Netflix? I loved the beauty of the series shown by being on location in amazing places and seeing first hand what goes on behind the scenes to produce these vital elements into our food.

Instead of buying the first plane ticket to Italy and meeting these red cows as shown in the first episode, Fat, I exhibited self control and went with what I had in my fridge. Miso and eggs. I’m not a huge salt fan, but I do like a little salt on my hard boiled eggs and I was intrigued to see how miso could deliver it.

After you hard boil eggs and let them cool, I just cocooned the peeled eggs in miso paste.

I let them sit overnight and absorb all the saltiness and was eager to try them the next day. Well, going back to how I’m not a huge salt fan, I found them to be way too salty. Although they definitely had a different depth of salt flavor, it was just too much. But, it may not be that way for everyone. 😊

Rugbraud Bread

I am one lucky girl, having just returned from an amazing trip, including Iceland.

While there aren’t a lot of traditional Icelandic foods that particularly appealed to me. Hello, fermented shark. I absolutely fell in love with this bread, rugbraud. It was served along side the traditional fish stew, plokkfiskur. Rugbraud is a dark rye bread, very dense and slightly sweet. I was thrilled when we found it in the grocery store and enjoyed it at our hostel. Then, I saw it at the airport and brought it home to share with my family. When that was gone, I looked up how to make it. I just couldn’t get enough. 😊

But, I’m so glad I looked up rugbraud recipes because I learned about the history and how it is traditionally made. Buried in the ground and slowly steamed next to a geothermal hot spring. How cool is that?! Or hot? 😉

Often, I don’t have a lot of luck with baking so I was somewhat skeptical how it would turn out. Added that I was substituting molasses for the golden syrup could be disastrous.

I followed this super simple recipe. – Rugbraud Bread

I initially used 1/3 cup of molasses in place of the full cup of golden syrup, but it wasn’t enough moisture. So I added in another 1/3 cup molasses and a splash of milk. This did the trick and it mixed up well! It baked in 7 1/2 hours; low and slow!

It looked just right and tasted just right!

One of the joys of traveling is experiencing different cuisines and being able to incorporate it back home in my Oregon kitchen. Where to next?

‘Not Missing Anything’ Sandwich

When there’s so many flavors bursting in your mouth, I finally made something that my husband can’t comment his typical, “it’s just missing something.” Mission accomplished!

I was given garden fresh okra and I was a little stumped on how to cook them, along with the everyday struggle of what to make for dinner, hence this sandwich was born.

I had to ‘OK Google’ what to do with the okra, also known as lady fingers because, well, they look like fingers ha! This is the recipe I used to make the okra. – Okra

Roasting the okra, then sautéing it with onions– seasoned with garlic, ginger, cumin, tumeric, gram masala and salt was terrific. The okra didn’t get the stereotypical slime, but cutting them length wise made it hard to eat on a sandwich because of their stringiness. Live and learn.

I had previously thinly sliced tempeh into a pool of Frank’s Red Hot Sauce and vacuum sealed it for the freezer.

I followed this recipe (from an unknown source) for the tempeh marinade.

This made dinner come together in a snap. I baked the tempeh at 425° for 20 minutes, flipping halfway through. Cooking tempeh until it’s almost burnt is the secret to life!

Using ghee to toast the sandwiches, layered with the tempeh, okra mix and these crushed jalapeño chips

was an explosion of tastes! Or as my daughter said, “there’s a lot going on in my mouth.”

I call that a win! 😁

Cajun For Days

One of my must-do’s on vacation is to do a supermarket sweep bringing back local food favorites to recreate each areas unique cuisine at home. No place I’ve been has more iconic foods and flavors than New Orleans.

This Oregon born girl was excited to try to meld the two worlds together; adding in more vegetables, but with Cajun flair.

My first attempt was Creole seasoned roasted kale. Going to the grocery store, Rouse’s, with locals was great because they showed us the must haves, with this seasoning being at the top of their list.

Preheat the oven to 425 °

Line a baking sheet with foil (I just do this for easier clean up)

Pile high with kale

Drizzle olive oil over (I only had coconut, so that’s what I used this time) and sprinkle the Creole seasning to taste

Roast 15 minutes, mix and roast another 5 minutes

Serve with hot sauce, if desired.

Oregon meet Louisiana 😋

Incorporating the holy trinity was my next food adventure. The holy trinity in Cajun cooking is using celery, onion and bell pepper into savory dishes. No attention is paid to even knife cuts, or if they should be diced or minced or julienned; you just chop them up. I kinda like the no rules. This threesome is so prevalent that often large batches are made so they’re ready to go for the next recipe. Talking to a waiter while we were there also reminded us that the chopping must be done by hand, no food processors. In fact, he gave us a great quote of NOLA wisdom, “taking the easy street, takes the heart out of it.”

In my quest for more vegetables and our garden’s consistent over abundance of zucchini, I sautéed them with zoodles.

  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 medium zucchinis
  • Coconut oil
  • Creole seasoning
  • Voodoo flavored Zapps chips

Sautee holy trinity in coconut oil over medium heat until nearly softened

While that’s cooking, spiralize zucchini

Add zucchini to pan and cook until just soft

Add Creole seasoning to taste and sprinkle crushed up voodoo chips on top!

Sounds crazy, but super good!

Stay tuned for more Louisiana inspired dishes, but with a vegetarian Oregon flair 😊