My Favorite Tea

I have an obsession with tea. I am always mixing and finding new combination to love.

This tea obsession began with my herb obsession. I discovered Bulk Herb Store and fell in deep like. I've used yarrow to break a fever, chamomile and lemon balm to help ease restlessness, dandelion and alfalfa to relieve water retention, comfrey to soothe bee stings, spearmint to soothe morning sickness, on and on.

Lately, I've been downing red raspberry tea with alfalfa and orange peel mixed in. The raspberry strengthens the uterus and prepares it for delivery. Alfalfa helps to keep water retention at bay. Orange peel just tastes plain good. =)

My favorite place to spend the paycheck is at the herb store. I've quite the collection now and it's SO much fun blending! Today, the pot held anise, clove, raspberry, elderberry, rose hips, and two cinnamon sticks. Add a dash of vanilla and it tastes like fall!

I love researching herbs and am fully convinced that they do help ailments. I've linked my top fav herbs to their pages on what they're good for. Have a read! In the meantime, begin mixing! Fresh, loose leaf tea tastes so much better then store bought bagged tea!

Some of what's in my herb cupboard.=)

Red Raspberry Leaf
Chamomile Flowers
Cinnamon Stick
Cloves
Dandelion
Elderberries
Fennel
Hibiscus
Orange Peel
Rose Hips
Alfalfa
Echinacea
Lemon Grass
Spearmint Leaf
Thyme
Yarrow

Veggie Bars

A picture is worth a thousand words so here...to spare you reading, a photo.  =)

Veggie Bars

1 pack crescent rolls
8oz cream cheese
1/3 c mayo
2 tbsp ranch powder mix
1/2 c grated cheddar
1 grated carrot
1 broccoli bunch, chopped small
1/2 cucumber, cubed small
1/2 green pepper, cubed 
any other veggie you want =)

Press crescent on cookie sheet. Bake 375 for 10 minutes or until lightly browned. Cool completely. Blend cream cheese, mayo, and ranch powder together. Spread on crust. Top with chopped veggies and cheese. Enjoy!!

I was craving this SO BAD the other day and just had to make it! Thankfully, I had the ingredients on hand! It turned out amazing. We won't go into just how many pieces I alone ate, though.....

Rosemary Herbed Focaccia Bread

Once upon a time, my grandma created the most amazing rosemary focaccia bread for my baby shower. It was the bread of the evening. People still talk about it, and that's no lie! It's a bread to crave! I always just thought that if I wanted rosemary focaccia, I'd either have to go to my grandma's or Macaroni Grill. Not. So.
I am in so much like with this recipe, mostly because it's as simple as any other bread one! No complicating steps, and a perfect turnout!!

Dipped in oil and vinegar, it makes a perfect side to anything Italian. Cubed and toasted in the oven, it makes divine croutons. Sliced in half, it makes for a perfect sandwich. The basil, onion, and rosemary meld so well together!

Rosemary Herbed Focaccia Bread

2 tsp yeast
 1 1/4 cups warm water
3 1/2 cups flour
1 1/2 tsp salt
3 tablespoons olive oil
 -herbs-
2 tsp dried rosemary
1 tsp dried basil
2 tsp dried, chopped onion

Put yeast in small bowl with 1 cup of the warm water. Leave 5 minutes and then stir to dissolve. Mix flour, herbs, and salt in large bowl (or mixer bowl). Pour in dissolved yeast and oil. Slowly mix in the last bit of water and knead (by hand or machine) 10 minutes. Rise in oiled bowl, covered, 1 1/2-2 hours. Punch down and divide into two balls (if you want smaller rounds) or leave as one. Form into ball(s) and let rest 10 minutes. Roll (or press) into 9 inch circles and place on oiled baking sheets. Raise another 30 minutes and form dimples in dough rounds with your finger. Brush with olive oil and sprinkle with more rosemary and some garlic salt. Bake on 375 for 30 minutes or until browned.

Craig likes his assembled with mayo, bacon, pepper jack, turkey, and lettuce.

The Happy Orange

Some mornings, Aerro wakes up a complete grump. Not this morning! When he rolled out of bed, breakfast was waiting along with his little guy. Carved out like a pumpkin, this little orange made the perfect bowl for Aerro's fruit! I chopped up apple, banana, grapes, and the orange and filled the cavity. Yeah, this was a hit..!!
Make it sometime! It's super easy and basically mess free. A lot easier then carving pumpkins for sure!

Potato Chowder/ Pepperjack Biscuits

Tonight was a soup night. I love soup nights. They're among the easiest meals to make!
I mostly just throw ingredients in a pot until it looks good. It's fun, and this soup turned out just how I pictured it in my head.
Satisfying and hearty, this recipe will now be a staple in this house!

*edit*
The second time I made this, I added 2 stalks celery to the onion/garlic step and some cayenne and a tsp dill to the herb step. A lot better!

Potato Chowder

4 potatoes, peeled and cubed
1 regular carrot or 1/2 cup baby carrots, cubed
2 15oz containers/jars organic chicken stock
1/2 sweet onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil or butter
3 tablespoons flour
2 tsp freshly minced basil
1 tsp fresh minced thyme
1 tsp pepper
1/2 tsp salt
1 cup milk
1/4 cup sour cream
1/2 cup shredded cheddar

Put chopped potatoes, carrots, and one container of stock in medium sized pot with all the herbs/salt/pepper. Simmer on medium. Heat the onion and garlic in another saucepan with olive oil until soft. Add the other container of chicken stock and the flour. Stir quickly to combine, avoiding lumps. Boil 2 minutes and pour into potato pot. Simmer until potatoes and carrots are soft. Add milk, sour cream, and shredded cheddar. Heat through. Garnish with chopped green onions.

You can also add 4 strips chopped, cooked bacon or 3/4 cups cubed ham. =)


Pepperjack Biscuits

1 cup flour
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 tsp pepper
1/4 cup cold butter, cubed
1 cup shredded pepperjack
1/3 cup milk, plus 2 tablespoons milk

Mix all dry ingredients in a bowl. Cut in cubed butter using a pastry blender until crumbly. Stir in pepper jack cheese and milk until dough forms. Knead on floured surface 8-10 times. roll out and cut into 9 squares or 7 circles. Bake on 450 for 10-12 minutes or until browned. 

Hamburger Buns

My Mother-In-Law's buns are the best.
Everyone agrees.
And as strange as that sounds, it's perfectly normal to walk around saying Jean has the BEST buns...We mean it in a good way. =)

They even look the best! See??

*starts to salivate*

Now, you must have the recipe. It's quick, easy, and fool proof!!

Hamburger Buns
1 tablespoon yeast
1/2 tsp sugar
1 3/4 cups warm water
1/3 cup powdered milk
2 tablespoons sugar
2 1/2 tsp salt
3 tablespoons butter, melted (I used olive oil)
4-5 cups flour (or a mix, half and half, whole wheat/unbleached)

Mix yeast, sugar, and 1/2 cup of the warm water. Let rest 10 minutes.
Whisk the rest of the water with the milk, sugar, salt, butter, and yeast mixture. Add 2 cups flour and beat 1 minute. Knead in the remaining flour. Turn onto oiled surface and hand knead 3 minutes, adding flour if necessary. Put into greased bowl, cover, and let raise 1 1/4 hours. Divide into 12 equal pieces and form into ball. Flatten ball and put on greased pan. Raise for 20 more minutes and bake on 350 for 20 mins or until lightly browned.

See? How easy is that anyway?? No complicating directions. No special steps. Just mix, raise, roll, and bake! Boy, were these ever a hit in tonight's dinner!

To assemble our burger, you'll need a burger, caramelized sweet onion, some peppered bacon, sliced pepperjack cheese, some really good bbq sauce, some lettuce and tomato, and that's pretty much it! Mouth watering satisfaction!!

I'm probably going to look at this picture every day. It makes me smile. And be kinda hungry. YUM!

Artichoke Dip

Sometimes, things can be not so healthy but yet insanely delicious.
Well, this is that kind recipe. Go ahead...lecture on the fats in cream cheese and mayo..but while you do, please try some of this dip!

Honestly, it's the best I've ever had. Credit to my Aunt in Michigan! And credit to my other Aunt Eva for the presentation of the food. She's gourmet like that. =)

Now, go make this stuff!!

Artichoke Dip
1 can organic artichoke hearts, chopped
1 8oz cream cheese
2 cloves garlic, minced,
1.5 cups parmesan cheese
1/2 cup mayo


Mix all ingredients fully and bake it in a breadbowl (or pan) for a half hour on 350. Serve with toasted baguette bread.
Eva put the bread bowl on a pizza stone, surrounded it with cubed and sliced baguette, and sprinkled everything with a layer of Parmesan before baking. It turned out perfect!!

Honey Lemon Muffins

To go along with my infatuation with muffins, here's another recipe. These muffins have just the right hint of sweet with a touch of lemon zing. An interesting combination that's really delicious! Don't bother only making one batch. =) I learned the hard way. Craig came home, and in one sitting, one batch was gone. Just like that.


Honey Lemon Muffins

1 cup unbleached flour
1/2 cup wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup honey
1/4 cup melted butter
1/2 tsp grated lemon peel (zest)

Mix all just until combined. Fill lined muffin tins 1/2 full. Bake at 375 for 15-17 minutes

Breakfast Burritos

Craig doesn't seem to mind waking up to these in the morning! They heat in the oven on 400 for 20 mins or in the microwave wrapped in wax paper for a couple minutes. Super easy to assemble and really good!

Breakfast Burritos
10 eggs, scrambled and crumbled (I season mine with powdered onion, pepper, garlic, and parsley)
1lb sausage, browned
2 cups shredded cheese
5 potatoes, cubed super small, seasoned, baked, and cooled
Chopped onion and peppers if you want

Layer a small portion of each on a burrito size tortilla, roll up, and wrap in foil. They're the best with salsa!!

Oat Pancakes + Mango Cremes

All credit to my mom on these two recipes!

Oat Pancakes
1 cup quick-cooking oats
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1-1/2 cups milk
1/4 cup canola oil
1 teaspoon lemon juice

In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown

 

(not my photo)

Mango Cremes
4 mango
some raw blue agave (or sugar)
handful of blueberries
some cream

Blend and add creme until desired consistency. Of course, if you don't want all the fat in cream, use milk. =)

Spaghetti/Bruschetta/Ciabatta Bread

This..was dinner tonight. And it was an explosion of flavor!!

Recipes Below!!

Ciabatta Bread

Starter:
1/2 tsp yeast
1/4 tsp sugar
2/3 cups warm water
3 tablespoons milk
1 cup flour

Put yeast, warm water, and milk in a bowl and leave for 5 minutes. Add sugar and stir to dissolve. Mix in flour to form a loose batter. Cover and rise on counter 12 hours.

Dough:
1/2 tsp yeast
1 cup warm water
1/2 tablespoon oil
2 1/4 cups flour
1 1/2 tsp salt



To make dough: Sprinkle yeast in water and leave 5 minutes. Stir to dissolve. Add yeast mix and oil to starter and stir to mix well. Mix in flour and salt to form a wet, sticky dough. Mix for 5 minutes by hand using wooden spoon or whisk.  Let rise until triple and full of bubbles, about 3 hours. Do not punch down.

Flour two baking sheets generously and have extra flower nearby for your hands. (I think oiling your hands would work way better then flour.) Divide dough in half anf form into a 12 inch long loaf on pan. PLump up dough and tuck in the edges. This is called chafing the dough. Repeat with other half of dough. Let sit 20 minutes and bake on 425 for 30 minutes. Cool on wire racks.


To make Bruschetta

Cut cooled ciabatta into slices, 1/2 inch thick. Drizzle with olive oil. Top with chopped plum (roma) tomatoes. Cut up small fresh mozzarella balls and put on tomatoe. Drizzle with more olive oil and bake on 350 until cheese is slightly melted. Top with fresh basil leaves.


Spaghetti Sauce
(There isn't really a recipe for this, so I'll do my best!)

Finely chop 20-25 roma tomatoes. Put in large saucepan and simmer with 10 basil leaves, chopped and about 4-5 tsp oregano, chopped. Add a chopped onion and 2-3 cloves minced garlic. Drizzle with a dash of olive oil. Add salt and pepper to taste. Add 2 tsp chopped parsley and 1/2 tsp rosemary. Simmer until thickened and add 1lb ground beef. You can use 1 tablespoon cornstarch to help with the thickening.

Boil box of noodles until al dente. Drain and pour both sauce and noodles into large pot. Sprinkle with shredded mozzarella and bake on 350 until cheese is melted.

Enjoy!!

Pita Pockets

I was at my sister in laws yesterday and she showed me a book she got from the library. It was a book all about the art of bread making. Upon opening it, I knew I was sunk. I was going to be sitting there for an hour or more writing recipes..I just knew it! And, was I ever right. She got me paper and a pencil and copy away I did!
This may not be the quickest or easiest recipe but it's worth it!
I'm sure my second time around it will be more streamlined, but regardless, the end product was delicious and a family pleaser.

Wheat Pita Bread

2 tsp yeast
1/2 tsp sugar
1 1/4 cups warm water

3/4 cups + 2 tablespoons wheat flour
2 3/4 cups unbleached flour
1 tsp salt
2 tablespoons olive oil

Preheat oven to 425.
Dissolve yeast and sugar in 1/2 cup of the warm water. Let rest 5 minutes. Mix flour and salt in a bowl. Make a well in the flour/salt and dump in yeast and remaining warm water. Stir to combine and hand knead for 15 minutes, gradually working in the olive oil. Put into oiled bowl, cover, and raise 1 1/2 hours. Punch down and let rest 10 minutes. Divide into 8 equal portions and shape into smooth balls. Roll into 9 inch oval, 1/4 inch thick. Cover on table with a towel and rest 20 minutes. Dust 3 pants with flour and heat pans in the oven for 5 minutes in oven. Put rolled out pitas on hot pans and bake 6-10 minutes or until puffy. Don't let overbrown. Place baked pitas on towel and cover with another towel until fully cooled. Cut in half and split.  Store in refrigerator.

This is my best friend. It's my Bosch Stone wheat grinder. It hooks right on top my Bosch mixer and grinds 1 cup a minute. Wooo!

 Add some wheat berries to the top...

 And after a bit of time..you get flour! No lie. It's that easy.

Here's the nappy barely combined dough..

 After 15 minutes of hand kneading, look how beautiful!

 Formed into 8 (not very symmetrical) balls

 Baked and cooled Pitas!

Chicken-Rice-Bean Burritos

One of my staple bulk meals that I always have in my freezer, these are super easy to make and they freeze/re-heat very well! Like usual, I don't really have a recipe. I just throw into a bowl whatever I think will taste good but here's a rough estimate of what's in them!

Chicken Burritos

4 chicken breasts, cooked and shredded
3 cups prepared mexican rice
3 cups prepared brown rice
1 cup prepared black beans
1 cup prepared white beans
1 cup frozen corn
2 tsp cumin
1 tsp pepper (or more)
1 tsp salt (or more)
1 quart (4 cups) salsa
1 cup mozzarella, grated
1/2 cup cheddar cheese, grated

Mix everything very well in a large bowl. Depending on the moisture in the rice, you may need to add more salsa.

This recipe makes me almost 30 burritos, depending on how much filling.

Put 1/2 cup or tad more on each tortilla.

 I wrap all mine individually in foil and then freeze.

You can leave in the foil and reheat on 350 for 15 mins or until center is warm.
Craig re-wraps them in wax paper and microwaves them a couple minutes.

So awesome to have these on hand!!

English Muffin Bread

I really like English muffins. Like...really like them. I go to the Farmer's Market every single Friday to get my favorite English muffins from my favorite seller who's name I don't even know. And then, it dawned on me. What if...just what if I made my very own?? So recipe hunting began. And...this is the one that won out. By far. It's bread! BUT....tastes just like an English muffin. It is absolutely divine toasted with some strawberry jam and a coffee. Wow! And SUPER...super...easy. Try it! You won't regret it.

English Muffin Bread

2 cups milk
1/2 cup water
2 tablespoons cornmeal
6 cups bread flour
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
1/4 teaspoon baking soda

Warm the milk and water in a small saucepan until very warm. Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.

In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool. 

Raw Granola Bars

Raw. So healthy for your body. It takes such little energy to digest so all that "extra" energy goes to, well, you!

My amazing cousin Glenda gave me this recipe. Don't bother making one batch. You might at well quadruple it like I do! I like to store snack size bags with a couple bars in each in my freezer. Quick grab on the way out the door!

Raw Granola Bars

4 cups oats (1/2 regular 1/2 quick)
1/2 cup oat bran
1/2 cup flaxseed meal
1/2 cup sunflower seeds
1/2 cup chopped almonds
1 cup chopped dried fruit
1/2 tsp salt

-Binding stuff-
1/4 cup coconut oil
1/4 cup brown rice syrup or maple syrup
1/2 cup honey
1/2 cup brown sugar
1/2 cup almond butter
2 tsp vanilla or maple flavoring
Grease 15x11 pan.

Combine oats, oat bran, flaxseed meal, sunflower seeds, almonds, dried fruit and salt.
Melt coconut oil on low heat. Add syrup, honey and sugar. Heat and stir one minute. Add almond butter and extract. Pour over dry ingredients stirring well to combine.
Spread into pan, pushing down firmly with wax paper. Let cool completely. Refrigerate or freeze.

I ground the sunflower seeds and almonds so they wouldn't be a choking hazard.