Garden Beginnings!!

I am attempting a garden for the first time! Last month, we built our beds (three 4' x 4' beds & one little bitty one for the boy) with help from PahPah. We'll see if we get any produce. Wish us some luck!

 

Mixing the "stuff" - compost, peat moss & vermiculite.

Baked Goat Cheese with Marinara

Since eating at Brick's Pizza in Chicago, my girlfriends and I can't stop talking about the "Baked Goat Cheese with House Marinara"!!! It was INCREDIBLE...as was the "Popeye" pizza that we all shared!

Here's a little recipe for everybody...to tide us over until we can take the long trek back to Chi-town!

Baked Goat Cheese with Marinara (found here)

11 oz. chub of Goat cheese (Chevre)
6 tsp of pesto
marinara sauce (homemade or store bought)
parmesan

Break or cut goat cheese into about 2 oz. pieces and place into a smaller oven safe casserole dish. Along side each piece of cheese place 1 tsp of pesto.
Pour marinara into the base of dish not completely covering the cheese.
Sprinkle a good shaved parmesan over top and bake.
400 for 15-20. until bubbling.
Serve in the center of a platter surrounded by warm, toasted garlic crostini.

Chocolate Chip Cookies...with chickpeas

Okay...here's a cookie recipe you HAVE to try! Seriously, folks! Yes, it does have whole chickpeas in it. When they are baked, they have a wonderful nutty taste! Just try it & let me know what you think. (The recipe came from this book.)

Chocolate Chip Cookies...with chickpeas
1 cup firmly packed brown sugar
3/4 cup soft tub margarine spread
2 large egg whites
2 teaspoons vanilla extract
1 15 oz. can chickpeas (garbanzo beans),
drained & rinsed
2 cups semisweet chocolate chips
3/4 cup chopped walnuts (optional)
2 cups all purpose flour
1/2 cup flax seed (**this is my addition**)
1/2 cup old-fashioned rolled oats
1 tsp baking soda
1/4 tsp salt (optional)

In a large bowl, beat sugar & margarine until smooth. Beat in the egg whites & vanilla; then the chickpeas & chocolate chips. Watch out for flying chickpeas!! Add the flour, oats, baking soda & salt; mix on low speed until a thick dough forms.
Drop the dough by the tablespoonful onto a parchment-lined baking sheet. Press gently with a fork to flatten. Bake @ 350 for 11-13 minutes or until golden brown. Be careful not to over-bake. Transfer to wire rack to cool.
Store in airtight container for up to 3 days.

Oatmeal Chocolate Chip Cookies

Here's my Oatmeal Chocolate Chip cookie recipe.
Warning: These don't last long in our house. And I always have people requesting this recipe!

Franki’s Oatmeal Chocolate Chip Cookies

1 cup(2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup flax seed (optional)
1 tsp baking soda
1 tsp cinnamon
1 tsp salt (optional)
3 cups rolled oats
1 cup chocolate chips

Beat together margarine & sugars until creamy. Add eggs & vanilla; beat well. Combine flour, flax seed, baking soda, cinnamon, & salt. Add to sugar mixture; mix well. Stir in oats & chocolate chips; mix well.
Drop by rounded tablespoonful onto parchment-lined cookie sheet. Bake @ 350 for 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Yields 4 dozen.

Another one...Hummus

I really do intend to get some art/crafting projects on here, too. But with a sick preschooler in the house, I am getting very little done! Imagine that! :)

Here's another easy (and cheap, gotta love that!) recipe to tide you over! ;)

Hummus (aka: bean dip)

1 (15 oz) can garbanzo beans (also called chickpeas), drained liquid reserved **
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 tsp salt
1 Tablespoon olive oil
3-4 sprigs of fresh parsley, optional

In a blender or food processor, combine beans, garlic, cumin, salt and olive oil. Blend on low, gradually adding in reserved bean liquid until desired consistency is reached.

Serve immediately or chill until ready to serve. Serve with tortilla chips, pita chips, bagel bites, veggies, etc. Hummus, I think, is great used as a sandwich spread! Hmmmmmm!!

** Note: Instead of using canned beans, you can substitute 2 cups cooked beans and use water as the reserve liquid. Also, you can use black beans, Great Northern beans, or cannellini beans!

Homemade Hot Cocoa Mix

This is a GREAT hot cocoa mix to have on hand. Swiss Miss has nothing on this! It's another one from The Homesteading Housewife. Make some up for you and your family. Or put some of the mix in a decorative jar (along with a baggie filled with Homemade Marshmallows) and give as a gift!

Homemade Hot Cocoa Mix
2 cups nonfat dry milk
2-3 cups powdered sugar, depending on desired sweetness
1 cup unsweetened powdered cocoa
2 cup non-dairy powdered coffee creamer
pinch of salt

Combine all of the ingredients. Mix until well blended. Store in an air-tight container.


And now...to make your individual mug of hot cocoa ---

Spoon approximately 1/3 cup of Homemade Hot Cocoa mix into your favorite mug. Fill with boiling water & stir. Top with marshmallows!

Homemade Marshmallows

Perfect with the Homemade Hot Cocoa posted above!
...from The Homesteading Housewife

4 envelopes unflavored gelatin (Knox brand works great)
3 cups sugar
1 1/4 cups light corn syrup
1/2 teaspoon salt
2 1/2 teaspoons vanilla extract
2 cups powdered sugar
Water
Electric Mixer with whisk attachment (but a regular hand mixer will work, too)

In a medium saucepan, combine sugar, corn syrup, salt, & 3/4 cup water.
Bring to a rolling boil over high heat, stirring to dissolve sugar.
Continue the with the roiling boil without stirring for one full minute, or until mixture registers 238 degrees on a candy thermometer.

Meanwhile, put 3/4 cup cold water into the bowl of your electric mixer; sprinkle gelatin into the water. Let it sit to soften for about 5 minutes.

Slowly pour hot sugar syrup into the gelatin mixture with the mixer on low speed. Gradually increase to high speed & beat for approximately 6 minutes. Slowly add vanilla extract while beating. Beat on high for another 5-6 minutes, until very stiff peaks form.
(approximately 10-12 min total whipping time)

Pour & spread into a greased 9 x 13 pan. Leave uncovered for at least 3 hours, allowing them to firm up.

Sprinkle powdered sugar onto your work surface & empty the marshmallow slab onto the powdered sugar. Cut into squares. Or use decorative cookie cutters thoroughly coated in powdered sugar (to prevent sticking).
Coat each marshmallow with powdered sugar & store in an air-tight container for up to 1 week.