Monthly Archives: November 2016

My favorite Thanksgiving ‘Leftover’ Recipes

Between these three recipes most of my leftovers are taken care of. They are also conveniently a breakfast, lunch and dinner.


Leftover Mashed Potato Cakes

2 cups left over mashed potatoes

1 shallot, finely diced

3/4 cup flour

1 large egg

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup oil for frying

 

Instruction:

Mix all ingredients in a bowl. Add spoonfulls to heated oil and fry until golden/medium brown on both sides.

Set on paper towels to drain extra oil and let cool slightly.

 


The Bobbie

1 sandwich roll cut in half(not all the way through). Add mayonnaise to both sides.

On one side of the bread add a thin layer of cranberry sauce to the mayonnaise. Add a layer of shredded turkey meat on top of the cranberry then add heaping spoonfuls of stuffing on top of the turkey and spread out(moist sage stuffing works best) fold together and enjoy.

 


Turkey & Dumplings with Winter Root Vegetables

Ingredients:

6 pieces pepper bacon, cut into 1 inch pieces

1 tablespoon butter

1 shallot, diced

3 pieces of celery, sliced

1 celeriac root, diced

1 rutabaga, diced

1 parsnip, sliced

2 carrots, sliced

3 potatoes, chopped into bite sized pieces

2 quarts low sodium chicken broth

1/2 cup frozen peas (can be substituted with green beans)

3 sprigs of fresh thyme

1/8 tsp dried thyme

1 bay leaf

1/4 teaspoon dried sage

1 cup leftover turkey meat, shredded into small chunks

salt and pepper to taste

2 tablespoons all purpose flour

1/2 cup milk

1 package biscuit dough

Instructions:

In a 4 qt soup pan add bacon and cook until crisp, set bacon aside and remove all but 1 tbs oil from the pan.

Add butter and shallots to pan and cook for 3-4 minutes. Add celery, celeriac, rutabaga, parsnip, carrots and potatoes and cook over medium-high heat until things begin to brown slightly, 5-8 minutes, stir often.

Add chicken broth, peas, thyme, bay leaf, sage, bacon and turkey meat, reduce heat to a simmer and cook, covered,  for about 10 minutes.

Mix the milk and flour together unti well combined and add to soup pot, mix well and remove bay leaf. Taste test for seasoning adjustments.

Open biscuit package and flatten out the biscuits with your fingers by stretching them, cover all areas on the surface with dough. place lid on pan and simmer for 20 minutes.


 


Solid Perfume and Lip Balm Lockets

 

I came across some lockets from a steampunk jewelry making collection at a craft store and I got the idea to make solid perfume with an all purpose balm recipe of mine. Since a little goes a long way reduced the recipe down to an amount suited for personal use.

The Recipe

.75 oz Coconut Oil

.125 oz Candelilla Wax

.075 oz Cocoa Butter

.625 Avocado Oil(or Sweet Almond, or jojoba, etc)

2 drops Vitamin E

Melt all ingredients together except the Vitamin E. Add that after everything else is melted and mixed and you’ve removed your mix from the heat. Then you can adapt from here to tailor it to be a hand or lip balm in this case I am making a solid perfume and a lip balm.


The Solid Perfume

Use the base recipe above, once everything is mixed together add the following.

2-3 .15cc scoops of Purple Mica

2 drops perfume oil (I used and Alice in Wonderland themed scent from Black Phoenix Alchemy Labs called Rocking-horse-fly)

Make sure you are using a locket that has been cleaned well and wiped down with alcohol. Be prepared with containers or other lockets for the excess you can use. seashells or bottle caps, be creative.

 

The Lip Balm

The base recipe is the same essentially. Doubled the recipe from above which filled the locket and 4 lip balm tubes. However I did replace sweet almond oil with avocado oil in the recipe. Everything for lip balm must be checked to see that it is lip safe.

For colorant, I used a lip safe shimmering Merlot Mica (I didn’t measure, just kept testing it on the back of a spoon as I added)

1-3 drops lips safe essential oil Use essential oils are very powerful so double check the safety for lip balm use and you wouldn’t want to add more than a few drops.

 

 

 


Vanilla Espresso Coconut Milk Soap

I am using the other half of my frozen coconut milk cubes for this recipe. so half coconut milk half distilled water. Because of the sugars it should reach a higher temperature, hence the freezing of the coconut milk. The soap wont be insulated at the end because I don’t want a mess, I find that my soap mold fits perfectly into the door part of my freezer so I will place it there until it cools off.

This soap will have two layers that are both going to discolor so I am not particularly worried about scorching. I expect it to darken considerably from the fragrance oils. I will be using pearly white mica to bring it down to a lighter brown vanilla layer and tan espresso layer with flecks of finely ground coffee. Because the fragrances will discolor differently I will have twice as much Mica in the Vanilla portion. I am also hoping to get a nice jagged look between the layers. For my extra leftover soap I made individual Vanilla and Espresso soaps without mixing them(much).


Ingredients:

10.25 oz Coconut Oil

10.75 oz Palm Oil

10.25 oz Olive Oil

2 oz Castor Oil

1.75 oz Cocoa Butter

4.99 oz Sodium Hydroxide

5.77 oz Distilled Water

5.77 oz Coconut Milk

2-3 tablespoons Bentonite Clay

Pearly White Mica

1.2 oz Espresso Fragrance

1.2 oz Vanilla Fragrance

one pinch of Espresso, fine ground


Notes:

I added the clay to the oils before the lye and I added the frozen coconut milk cubes to slushy, near frozen distilled water just before incorporating the lye into  the water.

At light trace I separated the batter and added the mica then added the fragrance oil to the bottom layer, and brought it to a fairly thick trace in an attempt to make jagged edges that wont squash as soon as I layer on top of it. Once the bottom layer is poured and ready to go I added the fragrance to the second batch then layered it gently on top. In reality my technique evolved into using a spatula to create channels to pour soap into. I’ll have to regroup and try that technique again some time.


Cut  Bars & Discolor Progression

 

 

 

 


Chicken With Bacon White Wine Sauce

Ingredients:

4 pieces thick cut pepper bacon

4 chicken breasts bone in with skin(or substitute for chicken breast for every 2 thighs)

1/2 cup flour

2 tablespoons of your favorite Italian seasoning (or make your own with dried basil, oregano, rosemary, marjoram, cilantro, thyme and savory mixed in equal parts.)

salt & pepper to taste

a shallot, sliced

1 1/2 cups petite yellow potatoes or a three color mix of fingerling potatoes, cut into halves

1/2 cup white wine

1 cup low sodium chicken stock


Instruction:

Preheat the oven to 350 degrees

In a large oven safe pan cook the bacon, and set aside. (You will want to keep the grease left in the pan)

In a bowl add flour, Italian seasoning and mix.

Salt and pepper the chicken breasts to your liking and then dredge the chicken in the flour and coat well. Place chicken in pan with bacon grease(breast or skin side down first) and braise 5 minutes per side. Remove chicken and set aside with the bacon.

Add onion slices and halved potatoes to the pan and cook until onions are translucent and browning before adding 1/2 cup of wine, deglaze the pan and then add chicken stock. Crumble the bacon and distribute evenly over the top. Bring to a low boil and allow the liquid to reduce a bit, maybe 5-10 minutes.

Add the chicken back into the pan, making room between the potatoes.

Place in the oven to bake for 40 minutes.

 

 


Winter Hair Conditioner

I have several recipes I want to try so I worked out a change of recipe each season depending which ingredients fit the season best.

My summer conditioner was argan and nettle, I’m trading those for carrot, oat and avocado.

 


Ingredients:

411 grams Distilled Water

28 grams BTMS-50

6 grams Panthenol

30 grams Oat Extract

28 grams Carrot Extract

28 grams Liquid Silk

6 grams Hydrolyzed Oats

6 grams Avocado Oil

1% Optiphen ND


Instruction:

In a double boiler heat the BTMS-50 and avocado oil until it is clear and mixed well.

In a microwave heat the distilled water past the melting point of your BTMS-50 but not to boiling point.

With a whisk add the Pantenol into the water until disolved, then add the BTMS-50 into the water and whisk constantly for about 5 minutes. While mixing add the remaining ingredients.

While still heated pour into bottles and set aside to cool for at least 8 hours before putting the cap on.

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Bamboo Coconut Milk Cold Process Soap

I  always expect the worst with new techniques and scents. I am using a bamboo scent for this one. I expect it to rice so I will take an extra step to blend the fragrance into a small portion of batter before fully incorporating it. It’s my first coconut milk soap and I expect heating. I am also a little worried to put the soap in the fridge/freezer with my food. So I’ve sort of created a quarantine area of the fridge where the soap mold will be held prisoner in it’s own little soap containment unit until it cools off. I generally am making a soap that I would apply heat to so cooling is a bit of a difference for me. Also I would recommend being careful with strong scents because your leftover takeout rice could absorb some scent and for example become ‘bambooed rice’.. or you’ll have ‘bambooed-butter’ or something awful so take this into consideration scent by scent, this one didn’t cause any trouble.

I am making this soap with palm, coconut, olive, castor and avocado oils. about 60% of the water was substituted with coconut oil and I added bentonite clay.  I ended up using an in the mold swirl: which is two colors divided and then poured into the mold half the batter at a time, swirling the colors in together.

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I added a portion of the batter to the fragrance oil and it didn’t know if it wanted to become solid or rice or both and I mixed like crazy, divided it into the separated portions and I had to blend it until it was at a thick trace before it smoothed out so I ran a chopstick through it since it was very gloppy when poured and I wanted to ensure it mixed enough. I hope I pounded the majority of the bubbles out after that.

This particular green mica goes through some interesting shades of vibrant green to grey color transformations.

 

 

I did have a few blemishes, the top of the soap had two small cracks, I got almost a complete gel so the two end pieces aren’t as pretty, the bubbles were about what I was expecting for how thick it was. Here we are unmolded and cut. The white still may yellow a bit from the fragrance oil. We shall see. At this point the green color change is nearly complete and the grey is almost gone.


Dark Chocolate Espresso Coconut Cream Mousse

Vegan Chocolate Mousse? I have to try this thing.

 

Ingredients:

1 can coconut cream

2-3 tablespoons cocoa powder (Depending on how chocolatey you want it.)

1/2 cup powdered sugar (More or less depending on how sweet you want it.)

1 teaspoon vanilla extract

1 teaspoon finely ground coffee beans (optional)

6 drops cognac(optional)

 

Add all ingredients into a bowl and whisk until well combined. Refrigerate for 1 hour to thicken before serving.