Homemade Rhubarb Strawberry Jam

This jam is delicious in a parfait or on a sandwich!

Prep: 25 m    Cook: 20 m    Ready In: 1 d 45 m

Yield:  1 1/4 cups or 20 tbsp

INGREDIENTS

4 1/2 cups rhubarb, cut into 1/2-inch pieces

6 cups white sugar

1/4 cup lemon juice

4 1/2 cups fresh strawberries, halved

20 4-ounce canning jars with lids and rings

DIRECTIONS

Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).

Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

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Homemade French Baguettes

Campers loved rolling out long baguettes!

Total: 1 hr 35 min    Active: 20 min    

Yield: 8 servings

INGREDIENTS

2 envelopes dry active yeast (1 1/2 tablespoons)

2 tablespoons honey

3 1/2 to 4 cups all-purpose flour, plus more for dusting

2 teaspoons salt

Canola oil, for greasing bowl

Cornmeal, for dusting pan

3 to 4 ice cubes

DIRECTIONS

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.

Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.

Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.

Serving suggestions: ricotta cheese and acacia honey.

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Vegan Nut-Free Granola

Perfect for layering into a parfait!

Prep Time: 5 minutes    Cook Time: 40 minutes

Servings: 8 cups    

INGREDIENTS

3 cups old-fashioned oats and/or kamut flakes

2 cups mixed seeds, such as pumpkin seeds (pepitas), sunflower seeds, sesame seeds, flaxseeds, and/or hemp seeds

½ cup cacao nibs

½ cup coconut flakes

½ cup olive oil

½ cup pure maple syrup

1 teaspoon (or more) kosher salt

1½ cups mixed dried fruits, such as golden berries, mulberries, figs, dates, raisins, dried sour cherries, apricots, and/or dried mangoes

DIRECTIONS 

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper or foil.

Toss oats, seeds, cacao nibs, and coconut flakes in a large bowl. Add oil and syrup and stir until nicely coated. Season with 1 tsp. salt. Scrape onto prepared sheet, reserving bowl, and bake, stirring and rotating sheet from front to back every 10–15 minutes, until golden brown, 25–35 minutes.

Meanwhile, cut dried fruit into small pieces (a pair of kitchen shears is great for sticky ingredients like dates and apricots). Transfer to same large bowl.

Let granola cool 5 minutes, then carefully transfer to bowl with dried fruit, reserving baking sheet. Toss well to combine, then transfer back to sheet and let cool completely (granola will crisp as it cools). Taste and season with more salt, if desired.

Do Ahead: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.

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Roasted Vegetables

Experiment with different combinations of vegetables and herbs!

TOTAL TIME: 30 MINUTES

YIELD: SERVES 4     

INGREDIENTS

1 whole Red Onion, Peeled And Cut Into Large Chunks

1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks

8 ounces, weight Mushrooms (any Kind), Quartered Or Halved Depending On Size

1 whole Medium-sized Eggplant, Cut Into Large Chunks

1/2 whole Butternut Squash, Peeled And Cut Into Large Chunks

3 cloves Garlic, Minced

Salt And Pepper, to taste

1/2 teaspoon each fresh oregano, rosemary and thyme

1/3 cup Olive Oil

DIRECTIONS

Preheat oven to 450 degrees. 

Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and herbs. Toss to coat. 

Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted. 

Serve immediately or keep in the fridge for when you need them!

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Yogurt and Fruit Parfaits

We layer our parfaits with homemade granola and seasonal fruit!

Total: 5 min    Prep: 5 min    

Yield: 4 servings

INGREDIENTS

3 cups greek or whole milk yogurt

1 cup fresh or defrosted frozen strawberries in juice

1 pint fresh blackberries, raspberries or blueberries

1 cup good quality granola (like our vegan nut-free granola recipe on the blog!)

DIRECTIONS

Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses.

Combine defrosted strawberries and juice with fresh berries.

Alternate layers of fruit and granola with yogurt until glasses are filled to the top.

Serve parfaits immediately to keep granola crunchy.

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Roasted Sweet Potatoes

Yield: 4-6 servings    Total Time: 1 hour

INGREDIENTS

3 pounds sweet potatoes, peeled, cut into 1½-inch pieces

¼ cup olive oil

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 450°. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet.

Roast, tossing occasionally, until tender and browned, 35–45 minutes.

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Bath Bombs

We added dried lavender and mint to make our fizzy bath bombs.

Makes 6

INGREDIENTS


1 cup baking soda

1/2 cup citric acid

1/2 cup Epsom salts

1 tsp. water

2 tsp. essential oil

3 tsp. oil (grape seed oil)

food coloring (any color you want)

DIRECTIONS 

Place the dry ingredients in a bowl and then mix them all evenly with the whisk.

In a separate container, mix the liquid ingredients together.

Slowly add the liquid mixture to the dry mix, one small spoon at a time.

When well mixed, you simply pack this mixture into a bath bomb mold and pack tightly, then let it dry. Work quickly so as not to let the bath bomb mixture dry out.

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Peppermint Lip Balm

Experiment with different essential oils to make economical and all natural Lip Balm.

Makes 2
 

INGREDIENTS

1 tablespoon grated beeswax or beeswax pastilles

1 tablespoon virgin coconut oil

2 drops of peppermint essential oil

 

DIRECTIONS


Melt beeswax and coconut oil in a metal or glass bowl over a double boiler.

Add essential oils and, using a medicine syringe or pipette, squirt melted liquid into containers.

They will harden in 20 minutes and will be ready to use.

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Nut Free Baklava (Sesame Seed)

Phyllo dough can be tricky to work with but yields delicious results.

Prep: 20 Min    Cook: 1 Hr    Total Time: 1 hr 20 min

INGREDIENTS 

8-9 inch square pan.

1 pkg phyllo pastry sheets

1 stick butter, melted

2 Tbsp orange zest

1 c sesame seeds

1 Tbsp sugar

1 tsp cinnamon

SYRUP INGREDIENTS

1/2 c cups sugar

1 c water

3 Tbsp honey

1 tsp lemon zest

DIRECTIONS

Pre-heat your oven to 325 degrees.

To make the filling, simply mix together the sesame seeds, sugar, orange zest, and spices.

Next, cut your phyllo sheets with a knife to fit the pan.

Butter your pan, or use cooking spray. Then, add a sheet of phyllo and brush with butter. Add 3 more sheets, brushing with butter after each sheet. Then add a thin layer of the filling. Add three more sheets, (buttering each sheet) then more filling, and keep repeating this until you've used up the filling, topping it off with three sheets of phyllo, and a brushing of butter.

Now, cut it into squares, since it will be difficult to do this after it has baked.

Bake in the oven for 1 hour.

While it's baking, make the syrup. To make the syrup, just toss all of your syrup ingredients (sugar, water, honey, lemon zest) into a pot and stir, until the sugar dissolves. Bring it to a boil, then reduce heat and simmer for about 15 minutes, or until it has a thin but syrup-like consistency. When your baklava is finished baking, pour the syrup over it, and enjoy!

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Buttermilk Biscuits

Yield: 6 to 12, depending on size    Time: 20 to 30 minutes

INGREDIENTS

2 cups all-purpose or cake flour, plus more for shaping
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
5 tablespoons cold butter, cut into 1/2-inch slices
3/4 cup plus 2 tablespoons buttermilk or yogurt

DIRECTIONS

1. Heat the oven to 450°F. Mix together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and work it into the flour mixture, breaking it into tiny pieces with your fingers until the mixture looks like coarse meal.

2. Add the buttermilk and stir just until the mixture comes together and forms a ball. Spread some flour (about 1/4 cup) on a clean work surface and turn the dough out onto the flour. Knead the dough a few times, adding a little more flour to your hands only if the dough is very sticky.

3. Press the dough out 3/4 inch thick and cut out 1 1/2- to 2 1/2-inch rounds with a biscuit cutter or sturdy drinking glass. Put the rounds on an ungreased baking sheet. Press together the scraps, pat them out 3/4-inch thick, and cut out more biscuits. Repeat once more if possible.

4. Bake for 5 to 10 minutes, depending on size, until the biscuits are golden brown. Transfer the biscuits to a rack and serve within 15 minutes or wrap in foil and keep in a 200°F oven for up to an hour.

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Chocolate Bowls with Fresh Fruit and Whipped Cream

Campers loved making bowls out of balloons!

Prep time: 2 hours 20 mins Cook time: 2 mins Total time: 2 hours 22 mins

Serves: 12

INGREDIENTS

2 cups chocolate chips

12 Balloons

Strawberries

Blueberries

Whipped Cream

DIRECTIONS

Wash and dry the balloons.

Blow up 12  balloons so that they will fit into the dipping bowl.

Melt the chocolate using a double boiler. Allow to cool slightly but not harden.

Use the back of a spoon to make a small circle of chocolate on a piece of parchment paper.

Dip the balloons in the melted chocolate and set them on the chocolate circles on the parchment paper.

Allow the chocolate to harden for at least one hour.

Melt more chocolate and re-dip the chocolate bowls.

Allow the chocolate to harden for at least one hour.

S-l-o-w-l-y let some of the air out of the balloons.

Carefully pull the balloon away from the chocolate bowl.

Wash the strawberries and blueberries. Slice the larger strawberries into smaller pieces.

Fill the chocolate bowls with the blueberries and strawberries.

Before serving, top the fruit with fresh Whipped Cream.

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Chocolate Quinoa Cake

Prep time: 30 mins      Cook Time: 30 mins      Total Time: 1 hour

Yield: 16 slices    

INGREDIENTS:

FOR THE QUINOA CAKE

  • 2 cups cooked quinoa*
  • 1/3 cup unsweetened almond milk (or preferred milk)
  • 4 whole pasture-raised eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan butter, melted
  • 1/4 cup melted coconut oil
  • 1 cup organic evaporated cane juice/ or organic white sugar/ or coconut sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

FOR THE WHIPPED CHOCOLATE COCONUT CREAM FROSTING

  • 1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
  • 1 (10 ounce) bag chocolate chips

DIRECTIONS

Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper.

In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine. Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil then blend until completely smooth, about thirty seconds.

Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt). Pour the wet ingredients into the bowl with the dry and mix together until well-combined. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and set aside to cool.

To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon then place them in a medium size saucepan.  Add the chocolate chips to the saucepan then warm over medium heat, until the coconut cream and chocolate melt together. Whisk until smooth then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn’t bitter)

Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).

Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.

Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(cooking time does not include chilling coconut milk overnight or chilling the icing after it’s made)

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Southwest Turkey Burgers

PREP TIME: 5 mins    COOK TIME: 20 mins  TOTAL TIME: 25 mins

YIELD: Makes 6 servings

INGREDIENTS

1 1/2 pounds ground turkey

1/2 cup finely crushed tortilla chips (crushed in resealable plastic bag with mallet)

6 tablespoons chopped fresh cilantro

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1 cup purchased chunky salsa

1/3 cup fresh corn kernels

 

DIRECTION

Oil grill rack. Prepare barbecue (medium-high heat). Combine turkey, crushed chips, 4 tablespoons cilantro, chili powder, salt, cumin, and pepper in large bowl. Using fork, mix together. Form 6 patties, each about 3 1/2 inches in diameter.

Mix together salsa, corn, and remaining 2 tablespoons cilantro in small bowl. Set aside. Grill burgers until cooked through, about 5 minutes per side. Divide among plates. Spoon salsa over burgers and serve.

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Homemade Ketchup

We made homemade ketchup for grilled veggie burgers!

Servings: 1½ cups

INGREDIENTS

7 oz (approx 3/4 cup) tomato paste 

2 Tablespoons apple cider vinegar

3/4 teaspoons salt 

3/4 teaspoons granulated garlic (if using powder, use 3/8 tsp)

3/4 teaspoons granulated onion (if using powder, use 3/8 tsp)

3/16 teaspoon allspice

1/2 Tablespoon molasses (optional)

1/16 teaspoon cayenne pepper

2/3 cup filtered water

DIRECTIONS

Place all ingredients in a bowl.

Stir to blend completely.

Store in the refrigerator.

 

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Herb Crackers

We made these crackers using herbs harvested from the River Forest Community Herb Garden. Recipe from https://www.washingtonpost.com/recipes/crisp-rosemary-flatbread-crackers/13318/?utm_term=.f3d50f03e6c7

INGREDIENTS

1 3/4 cups flour, plus more for the work surface

1 teaspoon baking powder

3/4 teaspoon salt

2 tablespoons coarsely chopped rosemary

1/2 cup water

1/3 cup olive oil, plus more for brushing

Flaked sea salt, such as Maldon

DIRECTIONS

Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.

Lightly flour a work surface.

Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.

Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.

Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.

Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.

Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.

Repeat to use all of the remaining dough.