Tag Archives: recipe

The Bobbie!

This is one of the food items I miss the most from Las Vegas. The third on the list to be exact, after In-n-Out and Roberto’s Taco Shop is Capriotti’s. When there used to be one up the street I kept their number programmed into my phone. I love this sandwich so much that I never actually tried anything else on their menu ever. Though they have opened one in my state it’s too far away so here is how you make them.

Instruction:

Buy a good soft hoagie.. or work with what you can find in stores as I have done here.

Open up the bread without cutting all the way through and coat it with mayonnaise, then spread a layer of Cranberry sauce on top of that. then on one side place Leftover stuffing, on the other side place shredded roast turkey.

 

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Perfect Cranberry Sauce

For me there is no substitute for plain freshly made cranberry sauce and it is incredibly easy to make. I prefer to use Clementines or Mandarin oranges , they sell them by the case this time of year. A splatter guard and/or lid is recommended specifically so you don’t have a ring of tiny red spots around your burner in the end. For straining, the cheesecloth method is a bit messy and cranberry is a pretty strong natural dye. With a wire mesh strainer you can just smoosh it about with a spoon for a while.

 

Ingredients:

12 oz fresh cranberries

1 1/2 cup sugar

1/4 cup fresh squeezed orange juice

1/4 teaspoon orange zest (optional)

Instruction:

In a sauce pan, add all ingredients and mix well. Bring to boil and then reduce to a simmer, stir occasionally until the cranberries begin to break down. (4-5 minutes)

Once all of their skins have split and burst open use a potato masher and smash the cranberries into a sauce for 1-2 minutes more before removing from heat.

If you like the skin in your sauce then you are done, if you like it without lumps use a wire mesh strainer or cheesecloth.

 

Rustic Apple Cranberry Tart

This tart has the citrus zest and the tangy cranberry balanced out with gooey cinnamon apple pie. This tart comes out very moist.

Ingredients:

1 pie crust

1 teaspoon almond milk

1 teaspoon sugar

 

Filling:

3/4 cup brown sugar

1/4 cup flour

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

1 1/2 tablespoons orange zest, I used clementine oranges

3 large apples, peeled and sliced thin

1 cup fresh cranberries

 

Instruction:

Mix almond milk and sugar in a small dish, set aside.

Spread pie crust into baking dish, do not remove excess dough from edges, set aside.

In a large bowl mix all filling ingredients together until thoroughly combined, pour into the pie crust and gently fold the dough over the top edges of the pie.

Brush the exposed crust with  the sugar/almond milk mixture.

Bake at 425 F for 15 minutes, then reduce the temperature to 350 F and bake for 1 hour. Cool before serving or you will loose structural integrity.

 

 

 

 

Dairy- Free Potato Leek Soup

 

 

 

With the change in weather I have been wanting soup.

 

Ingredients:

4 potatoes, cubed (I prefer red potatoes because they blend more creamy but any kind works. I also leave the skin on.)

1 large leek, in 1/2 slices and rinsed

2 shallots

2 tablespoons vegan butter or coconut oil

2 cloves garlic, minced

3/4 teaspoon salt

ground pepper to taste

3/4 teaspoon thyme

1/4 teaspoon rosemary

1/4 teaspoon corriander, ground

4 cups vegetable broth

1 bay leaves

3/4 cup coconut milk

green onions for garnish

 

In a soup pot over medium high heat add the butter/oil and salt, saute the leek and onion for 3-5 minutes.

Add potato, garlic, pepper, thyme, rosemary and coriander. Continue to saute for another 2-3 minutes stirring often.

Add broth and bay leaf, then bring to a boil before reducing to a simmer until the potatoes are tender, about 20 minutes.

Remove from heat, remove bay leaf. Stir in coconut cream and add salt to taste.  Blend in batches until smooth and creamy, I usually under blend the last batch so there are some small chunks of potato still in the soup.

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Pumpkin Spice Aloe & Shea Soap Recipe

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I used fresh aloe vera gel in place of the water and a large amount of shea butter went into this recipe. Since it will be done curing in October I added orange and black colorant and a pumpkin spice scent. On the side I poured several unscented and plain aloe & shea bars as well. The white in this soap will darken a bit as it cures so you will need to use titanium Dioxide to keep white soap white.

 

 

Recipe

7.5 oz Coconut Oil

6 oz Palm Oil

4.5 oz Shea Butter

4.5 oz Olive Oil

3 oz Castor Oil

3 oz Sunflower Oil

1.5 oz Hemp Seed Oil

4.17 oz Sodium Hydroxide

9.90 oz Aloe Vera Gel

(46.53 oz by weight total)

 

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This recipe has a 5% Superfat,  is 33% Aloe Vera Gel. Scented with 1.5 oz Pumpkin Spice Fragrance oil.

Colorants used: Activated Charcoal powder, Racing Stripe Orange Mica, Titanium Dioxide to maintain white color.

I did not add TD and this is the same soap 3 days later after darkening, it would be better with TD in my opinion..

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Cocoa Butter & Sweet Almond Oil Lip Balm Recipe

For this recipe I made four plain ones and then for the rest I added Rosemary and Lavender to match some other stuff I’ve made recently.

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Ingredients

.75 oz coconut oil

.5 oz candelilla wax

.25 oz cocoa butter

.25 oz sweet almond oil

.10 avocado oil

5 drops vitamin E

 

Instruction

In a double boiler heat all ingredients except for the vitamin E. Once completely melted remove from heat, add vitamin E and mix, pour immediately because it will harden as it cools in the same manner as wax. You can place the mix back on the double boiler if necessary but try not to do this beyond topping off tubes.

I use an extremely small pan and a pyrex measuring cup, the pour spout is quite essential in doing this quick and accurately. If you are pouring into tubes fill them about 90-95% full  on the first pour, let them cool slightly until nearly opaque, then pour the last 5%. If you so not do this you will have a mark in the middle from the stem in the middle causing the balm to cool at a different rate. If you over pour then just use a paper towel to carefully wipe away the extra after it’s completely cooled.

If you would like to add a flavor or essential oil be sure that is lip safe, food grade, does not contain any water and known to be used in lip balms regularly with lots of examples and some research. You can use some essential oils and others are not safe, some are safe if used carefully, things like peppermint and citrus have to be used with extreme care due to irritation. I used only 4 drops of each essential oil. for this entire recipe minus four tubes. Honey doesn’t really mix with oil and will clump into a ball.

If you want to add colorant, again you must find food grade lip safe colorants without other unnecessary ingedients. I have seen people use cool-aid and crayon, I don’t recommend using things like. You can however use a portion of a lip stick, melt that in when you start off. There is a wide range of lip safe colorants and flavors online to order.

You can substitute candelilla wax with bees wax… but I encourage trying out some plant based waxes if you have the means to.

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.