Groovin' in the kitchen, dancin' in Missoula.

Tag: Eating

Lime Kabobs

Lime Kabobs

Hello friends. That was somewhat lackluster… Hello friends! How’s your summer going? We’ve been pretty busy, but we’ve managed to do 90% of all the very fun things we love to do when it’s warm outside. You know, Farmers Market, canoe trips down the river, […]

Survival Salad

Survival Salad

We’ve had a long spring this year. A long wet spring. Great for the grass and my water bill, not so great for morale. So I’m overjoyed about 80+ degree weather. It’s seriously my favorite time of year. I may have mentioned it once or […]

Travel Food

Travel Food

Blueberry Muffins

I’m going on a road trip this week, and I can’t tell you how excited I am!

I’ll be performing “Views from Grandma’s Porch” with Bare Bait Dance, a fantastic modern dance company right here in Montana. I get to hang out with five of the loveliest ladies you’d ever meet, and dance till I drop.

Don’t you dare pinch me if this is a dream!

Because our schedule will get a bit hectic here and there, I’m going to be bringing some homemade snacks to get me through our techs and workshops. I was trying to think of what would be easy to make, easy to throw in a dance bag, and not be heavy in my belly.

Yes, yes, and yes.

Blueberry Muffins
From Good Housekeeping
makes 12+ muffins

1 cup oats, processed in a blender until mostly uniform in consistency
1 1/2 cups all purpose flour
1/2 cup dark brown sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup plus 2 tbsp buttermilk (If you don’t have buttermilk, see the notes below)
3 tbsp olive oil (or substitute unsweetened applesauce)
1/2 tbsp vanilla extract
2 cups fresh or frozen blueberries (no need to thaw)

Preheat oven to 400F and prepare a muffin tin with liners or non-stick spray.

Combine all the dry ingredients in a large bowl until fully mixed.
In a smaller bowl, beat the egg with the buttermilk, then add the remaining wet ingredients.
When everything is almost fully incorporated, add the blueberries and fold them into the batter.
Spoon the batter into the prepared muffin tin and then bake for 25-30 minutes. A toothpick should come out clean when inserted into a muffin’s center, and the tops should be golden brown before you remove them from the oven.

Blueberry Muffins
So quick!

Blueberry Muffins
So easy!

Blueberry Muffins
So delicious!

Blueberry Muffins
And pretty.

If you don’t have any buttermilk
Blueberry Muffins
Simply pour 1 cup plus 2 tbsp of milk into a bowl, and then add 1 1/2 tbsp of lemon juice. Let that sit while you prepare your dry ingredients, and you’re good to go!

So, what else should I make for my trip?
Blueberry Muffins

Orange Tempeh Stir Fry

Orange Tempeh Stir Fry

I know what you’re thinking. “Really Jo? Wasn’t the tofu enough? What’s wrong with chicken? Do we really need more vegetarian options?” Yes. Always! Variety is the spice of life, my friend. And tempeh, like tofu, is excellent if you take the time to do […]

So not Sloppy Joes

So not Sloppy Joes

“Don’t tell my wife these are Sloppy Joes or she’ll hate them.” I overheard this line coming from the kitchen after I’d thrown together what I thought was a brilliant new concept for dinner. Seriously? How did I not catch on? It was one of […]

Chia Cookies

Chia Cookies

Chia Cookies
Sometimes* I get these cravings.

*Who am I kidding? Always!*

Serious, serious cravings. For chocolate. Rarely do I crave anything besides chocolate.

Except coffee, grapefruit, and peanut butter.

I pretty much crave these things constantly. I’m sure I’m not lacking nutrients found in chocolate, it’s completely mental. What evs, dude. I like chocolate!

I have the most epic chocolate chip oatmeal cookie recipe ever, but it’s kind of an involved process.

These cookies, however, are very similar in texture and chocolatey goodness, but they come together in a snap.

So when it’s 7:30 on a school night, and I NEED some tasty morsels, I can whip these up and be in bed by 9:00.

As an added bonus, these cookies have chia seeds.
Chia Cookies

So we can basically call these healthy. Even though they’re chocolate chip cookies.

I love sound reasoning.

Chia Cookies

Chia Cookies

Chia Cookies
Lined up and ready for consumption!

These cookies taste best on the day that they’re made, but they’ll keep pretty well in an air tight container for a few days.

Chia Cookies
from YummyMummyKitchen.com

1 1/2 cups rolled oats
1 tsp baking powder
1/2 cup all purpose flour
1 1/2 tbsp chia seeds
1/4 cup butter at room temperature
1/2 cup brown sugar
3/4 cup natural peanut butter
2 eggs
1 tsp vanilla
1/2 to 3/4 cup chocolate chips (I used dark chocolate chips with excellent results)

Preheat the oven to 350F.
Mix together the oats, baking powder, flour and chia seeds.
In a stand mixer or with a beater, beat the butter and brown sugar until fluffy. Add the peanut butter, eggs and vanilla, and mix until combined.
Add the oat mixture to the butter mixture, and add the desired amount of chocolate chips. Mix until well combined (with a wooden spoon or your hands).
Scoop dough onto stoneware pans or lined baking sheets. Bake for 12-15 minutes.
Serve warm with coffee (or grapefruit or peanut butter ;)) or milk.

So! What do you crave?

Lessons learned

Lessons learned

I had some recipe failures recently. It happens sometimes. No big deal! Unless it happens three times in a row. In a row! The first failure was still edible. Really spicy, but that can be ok. The second two? I need to talk about it. […]

Spent Grain Burgers

Spent Grain Burgers

Do you have a home brewer in your life? You’re going to need to find one. “What is spent grain?” you ask. I’m going to let Wikipedia answer that: Brewer’s spent grain (also called Spent grain, Brewer’s grain or Draff) is a byproduct of beer […]

Chocolate Cups

Chocolate Cups

Chocolate Cups

This recipe has chocolate in it.
Chocolate Cups

It also has eggs.
Chocolate Cups

You don’t bake it in the oven.
Chocolate Cups

But it won’t kill you. Or even make you sick.

Because it also has coffee in it.
Chocolate Cups

HOT coffee!

The hot coffee cooks the eggs for you. No worries.

Chocolate Cups
Look at me, being all fancy and stuff. Like I do it every day or something.

Chocolate Cups

Chocolate Cups

Chocolate Cups
And then a dollop of whipped cream or whipped coconut milk makes them even fancier.

Ok, so here’s where I need your help. The Pioneer Woman calls these “Pots de Creme.” When I served them to my friends I called them “Chocolate Mousse.” However, both pots de creme and chocolate mousse have cream or milk involved.

So what is it really? Is this custard? Is the Pioneer Woman correct? Did I lie to my friends?

Help!

Ambiguous Chocolate Cups
from The Pioneer Woman
Serves 6

12 ounces chocolate (I used semi-sweet chocolate chips)
4 eggs, room temperature
2 tsps vanilla
pinch of salt (about 1/8 tsp)
1 cup HOT coffee (too hot to drink)

Place chocolate, room temperature eggs, vanilla and salt into a food processor. Start blending ingredients. As the processor is still running, carefully pour coffee into the mixture. Blend until smooth.
Pour the chocolate into individual serving dishes, or one bowl that you will serve from. Refrigerate for at least 4 hours before serving with whipped cream or whipped coconut milk.

Winter Brew Fest

Winter Brew Fest

Missoula loves to celebrate. Especially when it comes to beer. So twice a year we have a Brew Fest to celebrate all the local and regional brews we have access to. Unfortunately, I don’t like beer. At all. This wouldn’t be so bad if my […]