Homemade Vanilla Coffee Syrup

Several months ago I went searching for a recipe to make my own vanilla syrup.  I have a CBTL Americano machine here at home (the best cup/pod brewer I've found if you like espresso) and every day I take an iced vanilla soy latte to work.  Troubadour had the brilliant idea of using leftover brewed coffee and freezing it in ice cube trays, so that when the ice melts my coffee doesn't get weak.

Buying Torani syrup was getting expensive and I wasn't sure about the quality of the 'sugar water'.

I found dozens of recipes online, but most contained white sugar as to keep the syrup almost clear. Since I use it for lattes I didn't think color mattered and changed it up to develop my own rich vanilla syrup.  I think the molasses left in the brown sugars adds something to the flavor of the syrup and coffee. It just might be tasty drizzled on apple crisp too.  Ask me how I know.

I saved the Torani bottle from my last purchase and the recipe that follows fills it perfectly.

HOMEMADE VANILLA COFFEE SYRUP

INGREDIENTS:

2 cups Raw or Turbinado Sugar (*I used bulk raw sugar)

3/4 cup Dark Brown Sugar  (*I used C&H Dark Brown Sugar)

2-1/2 cups Water

4-6 Tbsp real Vanilla Extract (*I used Madagascar Bourbon Vanilla)

DIRECTIONS:

1.  Measure sugars into medium-large saucepan.

(Raw and brown sugar in the pan)

2.  Add water to sugar and stir to dissolve while heating on medium high heat.  I use the cold filtered water from the fridge dispenser so I heat it in the microwave before adding to the saucepan helping it boil quicker, but you don't have to.  

(Stirring to dissolve)

3.  Bring water/sugar mixture to a boil.  Turn down to simmer so that it continues to boil.  Boil for 20 minutes.  Stir every 5 if you remember.

(Syrup boiling - 20 minutes)

4.  Remove from heat and cool completely.  I like to put the pan on a raised wire rack so that it cools quicker.  Once cool add the vanilla extract and stir.  Add more or less to suit your taste.

(Syrup thickens a little and becomes a rich dark brown)

5.  Pour into a bottle of your choosing.  It makes 750 ml total so, depending on the size of your bottles it will fill one or more.

** I imagine if you wanted a different flavor you could find a hazelnut flavoring or extract or even a caramel and it would work the same.  You just might need to adjust the ratio of extract depending on potency.

- Au Revoir

"The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown." - Jean Anthelme Brillat-Savarin
.

No Chicken Noodle Soup

I created this recipe because I was missing chicken noodle soup after going vegan 1.5 years ago. It is low fat, low carb, gluten free and will hit the spot on a cold winter's day.  I don't use a recipe when I make it so I had to pay special attention when making it for dinner Tuesday night this week so I could approximate ingredient amounts.  It makes enough for two large dinner portions and one large portion for lunch the next day.

NO CHICKEN NOODLE SOUP

INGREDIENTS:
5 cups water
4 tsps No Chicken Bouillon
3/4 cup Celery, chopped
6-7 Brown Mushrooms, sliced
1 Onion, chopped (white or red onion)
3 cloves Garlic, crushed
1 pkg Shirataki Noodles (I use tofu Shirataki noodles)
1 pkg Super Firm Tofu
1/4 to 1/2 tsp Poultry Seasoning

DIRECTIONS:

1.  In a large saucepan heat water and add bouillon.

2.  Add onion, mushrooms, celery and garlic and bring to a boil.

(Veggies added to bouillon and water)

3.  Reduce heat and simmer until veggies are almost cooked and moisture has been released from mushrooms. Add poultry seasoning.

(Veggies simmering)

4. While the stock is simmering open the noodles  Rinse in a strainer and put on a plate.  Microwave on high 30 seconds.  Let rest on a paper towel folded in half.  Let cool, then cut with a knife to desired lengths.  I usually cut down the middle then across a few time so the noodles aren't too long. Shirataki noodles can be a little chewy so you don't want the pieces too big.

(Noodles drying - prior to cutting)

5.  While the stock is simmering also drain, rinse, pat dry, and cube the tofu into desired sized pieces. Mine were a little large.  Smaller might have been a little better this time around.

(Cubed tofu ready for the soup)

6.  Add tofu and heat thoroughly.

(Tofu added to the pot)

7.  Add noodles about 1 minute prior to removing the pan from the heat and serving.

(Noodles added to the pot)

Ready to serve.  I like to add some fresh ground pepper on top.

(mmmmm soup)

One of the things I like about this recipe is how versatile it is.  Need a bigger batch?  Add more water, bouillon and veggies.  Need to use up some carrots or spinach - throw those in the pot too.

This can be a very low calorie soup.  without the tofu the entire pot is 200 calories.  The tofu I used was Trader Joe's Organic Super Firm which added 650 calories to the pot but also 70 grams of protein.

I first tried making this with a grain based chicken substitute.  Although different brands worked quite well, I didn't like the fact they were so processed and added so much salt and preservatives to the soup.

- Au Revoir

" When baking follow directions.  When cooking follow your own taste." - Laiko Bahrs
.

Homemade Pizza Dough

Way way back in the mid 1980's when I was in grade 9, I started as a waitress in a little cafe, then a few months later moved into the kitchen and started cooking as well.  One of the things we made besides the usual burger, fries, shakes, and sandwiches was pizza.  In fact we were the only place that made pizza in that little town of 3,000 people.

Back then we made the dough by hand, not using electric mixers. I have fond memories of mixing pizza dough in a 5 gallon bucket with it stuck all the way up to my elbow.  You can make this by hand, but I use my KitchenAid stand mixer with the dough hook.

What follows is that cafe's recipe that has been reduced to an amount for 1 large pizza or 2 small pizzas or calzones.  It is a fat free recipe and I don't use any salt.  I prefer this to any prefab pizza dough from the stores due to the amount of sodium and preservatives they contain.

PIZZA DOUGH

INGREDIENTS:

2-3/4 to 3-1/4 All Purpose Flour (I use half white and half whole wheat)

1 Tbsp Instant Yeast

1 Cup warm Water

1/4 tsp Salt (optional)

       ** Granulated garlic and herbs

DIRECTIONS:

1.  Heat oven to 425˚F (218˚C) and spray one large (or two small) pizza pans with non-stick cooking spray.

2.  Place two cups of flour and the yeast in the bowl for your electric mixer. Mix the two together.  If you would like to add some granulated garlic or herbs for added flavor, do so now.  This is also where you would add any salt if desired.

3.  Measure out 1 cup of very warm, but not hot, tap water.  I have no idea the actual temperature as I have never measured it.  I just know to get it really warm, but if you can't hold your fingers in it, it is to warm.  You want it warm enough to activate the yeast, but not so hot as to kill it.  Add the water to the bowl and turn on mixer.

4.  You may have to scrape the sizes a bit.  I have a small spatula I can sneak into the bowl to scrape the sides while the mixer is running.  Gradually add more flour.

5.  Once it becomes stiff and starts pulling away from the sides of the bowl turn it out onto a floured surface and knead to incorporate as much of the remaining flour as you can until you have a moderately stiff dough.  

** Here at sea level I usually only use 2-1/4 cup of flour.  When we lived at 1,000 ft it took more and when we were at 2,000 ft it usually took most of the flour.  Start with 2 cups and incorporate until you have that moderately stiff dough.

6.  Roll dough into a ball on the lightly floured surface.  I like to drizzle a little olive oil on it.  Then let rest under your inverted mixing bowl for 10 minutes.  

(Dough prior to resting covered for 10 minutes)

I took a picture of the upside down bowl, but all you could see was my reflection in the stainless steel bowl.  Here is a picture of the dough after 10 minutes when it has raised.

(Dough risen - larger shape and smooth)

7.  After 10 minutes pick up dough and either press it onto your pizza pans or divide if making calzones.  I used one very large pizza pan, but you can also use a pizza stone instead.

(Ready for toppings)

8.  Top the dough as desired and bake for 16-18 minutes until crust is crispy.

This time around I was trying out a recipe from That Was Vegan Blog for Vegan Thai Chicken Pizza. You can find the recipe at this -----> LINK.  The only thing I would change in that recipe is to use low sodium soy sauce in place of the Braggs as the thai 'chicken' was way too salty for us.  The pizza as a whole was very yummy and I'll definitely be making it again.

(Thai 'chicken' pizza)

- Au Revoir

"  Pizza is like the entire food pyramid." - Madeline Oles

.

Warm Mediterranean Quinoa Salad

A few days ago a friend photocopied a recipe from the Relish newspaper insert for me as she thought I'd like it.  I liked the general idea of it, but I didn't like the execution so I changed it up a bit and made it a little different.  The original recipe was for a Quinoa, Spinach and Walnut Stir-Fry.  Mine is more of a warm salad.  The original recipe can be found here:  Click ---> LINK.

WARM MEDITERRANEAN QUINOA SALAD

INGREDIENTS:

1 Cup Quinoa
1-1/2 cups warm water
1 tsp 'No Chicken' Bouillon
1 tsp crushed Garlic, or 2-3 Garlic cloves minced
1 Tbsp Coconut Oil
1 - 6 oz bag of organic baby spinach
1 pint Grape Tomatoes, cut in halves
1/2 cup toasted Walnut pieces
1/2 cup grated vegan Cheese

DIRECTIONS:

1.  Place warm water in medium-small saucepan.  Add 'no chicken' bouillon.  Stir until dissolved and then add quinoa.  Bring to a boil.  When boiling reduce heat to low and cover and simmer for 15 minutes until most, if not all, water is absorbed.  Remove from heat and let rest covered for 5 minutes.

2.  While quinoa is cooking toast the walnuts on a pan under the broiler for a few minutes if not already toasted.  Wash and halve tomatoes and wash spinach.

3.  When the quinoa has about 2 minutes left to rest, place coconut oil in large frying pan on medium high heat.  When melted add spinach, tomatoes, and walnuts.  Stir to combine then add warm quinoa. Stir to incorporate the quinoa, add garlic and stir again. The warm quinoa will help the spinach to wilt and warm the tomatoes. Stir until spinach is almost wilted or until desired doneness of the spinach is reached.  I didn't want it too wilted so I just barely tossed it.

(Your mixture should look like this)

4.  Remove from heat and serve topped with grated cheese and fresh ground pepper.  I used Trader Joe's Vegan Mozzarella, as I think it resembles grated parmesan, but I also think this would be good topped with feta if you aren't vegan.

This made two large main course servings with a little left over.  If you were using it as a side dish it would serve 3-4 persons.  

(In a bowl ready for serving)

We used black bean and quinoa tortilla chips and scooped the leftovers cold from the fridge and it was good that way as well.  I might be temped to add some chick peas to it for some extra protein the next time I make it or even add some black olives.

- Bon Appetit

"A nickel will get you on the subway, but garlic will get you a seat." - Old New York Proverb
.

Snack Attack

One evening last week we finished dinner and I was craving something sweet for dessert.  After scouring the cupboards and fridge I devised something I'd never made before.  Hidden in the fridge I discovered a roll of Pillsbury Crescents that needed to be used.  I decided to combine it with some Biscoff cookie spread and semi-sweet chocolate chips.  Ummm no, this is not a healthy snack, but it does give you a sweet craving fix.

BISCOFF AND CHOCOLATE CRESCENTS

INGREDIENTS:

1 tube original Crescent Rolls (Pillsbury Original are accidentally vegan)

Biscoff Cookie Spread

Semi Sweet Chocolate Chips

DIRECTIONS:

1.  Heat oven to 375˚F (190˚C)

2.  Unwrap the crescents into 8 triangles.

3.  Spread each triangle with Biscoff and sprinkle chocolate chips at the bottom of the triangle so that it is in the middle of the crescent when rolled.  *NOTE - I would use more filling next time than what is shown in the pictures.  There didn't seem to be quite enough when baked. 

4.  Roll into crescents and place on greased cookie sheet.

5.  Bake for 10-12 minutes until golden brown.

6.  Enjoy while warm.

- Bon Appetit

"Seize the moment.  Remember all those women on the Titanic who waived off the dessert cart." - Erma Bombeck

.

Healthy Spinach Artichoke Dip

A few years ago, when we were still lacto-vegetarians, I found a recipe by Men's Health Cook This, Not That for a healthier version of Spinach-Artichoke Dip.  From the first time we made it, it was a favorite.

I have since converted it to vegan and made it a little healthier by omitting the Veganaise/Mayo.  It is still a favorite and is quite low calorie.

SPINACH-ARTICHOKE DIP

INGREDIENTS:

4 Large Whole Wheat Pitas (fluffy ones not split)
1 Onion, peeled and chopped
1 Tbsp Olive Oil
3 cloves Garlic, chopped
1 - 12-16 oz jar Artichoke Hearts, drained and chopped
1 - 16 oz pkg frozen Spinach, thawed and drained
2 Tbsp Lemon Juice
1 - 4 oz can Roasted Green Chilies
2 Tbsp vegan Cream Cheese
2-3 Tbsp unsweetened Soy Milk (or)  2 Tbsp Veganaise

DIRECTIONS:

1.  Preheat oven to 400˚F (205˚C).

2.  Cut pitas into wedges or rectangles and arrange on baking sheet.  Bake for 5 minutes or until crisp.

(Cut pitas prior to baking)

3.  Heat olive oil in large skillet over medium heat.  Add onion and garlic and cook for 5 minutes or until softened.

4.  Add artichokes, spinach, chilies, cream cheese, lemon juice and Veganaise if using it.  Mix and cook until warmed through.  Add soy milk to desired consistency. Sprinkle with fresh ground pepper.

(Add soy milk or extra Veganaise to desired creaminess)

5.  Serve in small bowl with pitas on the side.  This makes 4 small servings.  We enjoy this for dinner on a regular basis and will usually serve pickled beets on the side.

6.  To use for a party or a group, serve in one large dish or hollowed out loaf of sourdough bread warmed in the oven.

- Bon Apetit

"Life is like eating artichokes, you have got to go through so much to get so little." - Thomas Aloysius Dorgan

.