Spent Grain Crackers

Having mastered the Spent Grain Dog Treat, toyed with Spent Grain Granola (still need to perfect that one) and learned to incorporate the grains into Pumpkin Chocolate Chip Cookies, it was time to seek out yet again a way to use these lovely little leftovers from Mike's brewing adventures...and this time, we get crackers! Crackers that taste insanely like wheat thins!

I found a number of recipes but ended up using the one posted at Acute Cuisine

In a food processor pulse one cup of wet spent grain for 30 seconds or until finely chopped. Mix together with 1 1/2 cups Whole Wheat Flour, 1/2 cup Water, 2 Tbsp Sugar or Honey, 2 Tbsp Vegetable Oil and 1/2 tsp. Salt.
Turn out onto floured surface and knead until dough is smooth and shiny, not sticky. Add water or flour as needed. Let rest at room temperature for at least 30minutes and as long as overnight.
Roll out dough to desired thickness (I go around 1/8 inch) and cut into crackers. Bake for 20-25m at 300 degrees until golden brown and crisp. Leave on cookie sheet to cool- crackers will continue to crisp up there.
If you want toppings on your crackers, you can egg-wash them before baking and top with sesame seeds, whole spent grain or other seeds. For toppings like salt, pepper, cinnamon sugar, spray the crackers with a quick shot of oil (Pam will work) right out of the oven and sprinkle.
Makes ~3dozen

We served ours with some Mild Cheddar and enjoyed opening Christmas gifts with the family!

French Toast Sandwich and Sweet Potato Fries

I have yet to photograph these gems, but they are delcious. Inspiration is from the French Croque Monsuier (sp?) and tastes exceptionally delicious alongside a small pile of sweet potato fries.

For the fries, simply peel, slice, drizzle with olive oil, sprinkle with salt and pepper, pop in the oven at 350F/200C and bake until soft and the center and crunchy on the outside (or until edible).

As for the French toast sandwich? Simply put together the sandwich you've been dreaming up, we've done onion, spinach, hummus and mozzarella as well as marinara, onion, spinach and mozzarella. Use good ole sliced bread to sandwich your ingredients before dipping the sandwich in a couple of whisked eggs with some salt and pepper and splash of liquid. In a well oiled pan, place the sandwich one eggy side down allowing to cook and become toasty/crispy like French toast before flipping and waiting for the same phenomena to take place on side B. Best to enjoy with darling friends whom you both treasure and enjoy!

Tortilla Roll-Ups

To bring in the New Year I worked out a bit of innovation and good ole tradition to put forth these tortilla wraps which I believe my mother first made famous.

The 'original' recipe is a simple compiliation of:

Cream Cheese
Refried Beans
Salsa

mixed together, then spread evenly on a tortilla which is then rolled up, chilled for at least an hour before being sliced to create an adorable pinwheel shape. This is what I wanted to contribute to our New Years Eve celebration. I was missing however, 2 of the 3 ingredients.

The 'innovation' recipe then was a compiliation of:

Mozzarella Cheese
Left over Chili (drained of excess liquid)
Salsa

mixed in much the same way although taking a bit more care in heating the chili, using an immersion blender to gain a more 'refried' like texture, mixing the cheese with the warm beans for a more 'cream' cheese like concept and finally adding salsa. They turned out wonderful and fulfilled my every desire to have a fabulous treat from home for the New Years.

Creamy Mushroom Wonton Cups

Extended Life for: Mushrooms There is one use of a mini-muffin tin that surpasses all other uses -- the production of delicious, crispy wontons! The stuffing for these looked less than appealing and in all honesty, I don't much care for mushrooms, however, I served them in mixed company and received numerous compliments on the tiny little morsels. Here's to hoping they are palate pleasers to many!

Ingredients:

Olive Oil to saute
1 lb. Mushrooms, diced
1 lg. Onion, diced
2 cloves Garlic, minced
6 oz. Cream Cheese
Spices of Choice; Salt, Pepper, etc.
Wonton Skins

Directions:

Preheat oven to 350/375 degrees. Grease mini-muffin tin. Heat oil in a large skillet or wok, saute garlic, onion and mushrooms for 5-7 minutes. Season then add spices to taste. Melt cream cheese into the mix. Place wonton skins in mini-muffin tin add about 1 TBS of mushroom mix in the center, pinch up sides to look like a wonton and continue till all mini-muffin cups are holding a mushroom wonton. Bake for 20-30 minutes, until golden brown. Enjoy with good friends or at a potluck, preferably with CouchSurfers.

Wine Marinated Mushrooms

Extended Shelf Life for: Mushrooms and Red Pepper

Truth be told, I do NOT like mushrooms. So, when I wake up to a box filled with mushrooms, some properly contained others on the lose, I have a moment of desperation - WHAT DO I DO??? Fortunately, anything boiled in wine is worth taking a bite of AND when you have multiple potluck situations in a week, it's quite simple to share the 'burden' or joy of these fun-guys...

Ingredients:

1 cup Red Wine

1 cup Rice Vinegar

1/3 cup Oil

2 Tbsp. Brown Sugar

2 cloves Garlic, minced

1 tsp. crushed Red Pepper flakes

1/2 Red Bell, sliced

1 lb. Fresh Mushrooms, stems removed

1 tsp. Oregano

Salt and Pepper to Taste

Directions:

In a saucepan, bring the first 8 ingredients to a boil, set aside to cool. Add seasonings. Enjoy before a grilled burger or as a potluck appetizer.

Apple Pancakes

Extended Life for: Apples Ingredients:

2 cups Master Mix
1 1/4 cup Water or Milk
1 egg, beaten
1 Apple, diced
Cinnamon
Vanilla

Directions:

Combine first 3 ingredients until just moistened. Then add apple pieces, a splash of vanilla and dash of cinnamon. Drop by spoonful onto a hot nonstick, greased griddle or fry pan. Flip when bubles appear on the surface. Enjoy with syrup and hot cup of chai!

Grandma's Apple Crisp

Extended Shelf Life for: Apples

In preparation for marriage, as is true of most brides-to-be, I was honored to spend time with the women of my family, my future family and many dear friends. As I’ve always known I loved being in the kitchen I requested recipes be given as the gift or part of the gifts I would receive during these celebratory times.

Mike’s grandmother, frail during our courtship, engagement, and marriage could not come to the bridal showers, however she lovingly wrote out two recipes of her heritage and sent them to me in good time. One such recipe is this one for an Apple Crisp. I’ve opted out of typing the ingredients and directions because seeing on the recipe card, seems to make the preparation that much more enjoyable. And, to enjoy the finished product, I find the most important ingredient are good friends and family. I enjoyed this particular crisp with Micah and SaraJane after their own busy weekend with family and celebrations for their dear son, Mihretu.

I always hear that Grandma Harrington made the most delicious apple pies, I wonder if she ever slipped a simple apple crisp in to switch things up a bit?

Apple-Strawberry Pancake Syrup

Extended Shelf Life for: Apples and Strawberries I wish I could accurately inform readers how this was put together, however, I ended up throwing things in my baby crock-pot added more water than I had intended and decided it would be syrup rather than apple/strawberry sauce.

So, here is what I think happened, peel and chop about 3 apples, add a couple cups or so of strawberries, sprinkle in some cinnamon, a generous helping of sugar, cover with water, cook for about 3 hours on low, until all ingredients are soft and smell delicious!

When ingredients have spent their time in the crock-pot, run them through the blender and enjoy in the moment or refrigerator for later and heat on stove top before serving over pancakes or French toast. Enjoy for Mardi Gras dinner or a Saturday morning breakfast with good friends, hot tea and engaging conversation.

Blackberry-Apple Pie Crisp

Extended Life for: Apples and Blackberries Take a long good look at those blackberries...now, give me one good reason why they were disposed of? We're not sure either, but thankful for the opportunity to work with these delicious little morsels.

Ingredients:

1 pre-packaged 9in. Pie Crust
1 lg. pkg. Blackberries
2 lg. Apples; peeled, cored, sliced
1 cup Sugar
Sprinkling of Cinnamon

3/4 cups Rolled Oats
1/3 cup packed Brown Sugar
1/8 cup All-Purpose Flour
2 Tbsp. Butter
Sprinkling of Cinnamon

Directions:

Place crust in bottom of 9 in. pie plate. In a bowl, mix apples, blackberries, sugar and cinnamon. Let set for 20 minutes. Meanwhile; mix oats, sugar, flour, and cinnamon together, cut in butter until mix is crumbly. Pour fruit mix into pie crust and top with oat mixture. Bake in oven at 400 for 45-50 minutes until heated through and crispy. Enjoy with ice cream, whipped cream or great friends and great conversation!

Slow-Cooker Applesauce

Extended Life for: Apples

Two of my favorite kitchen concepts are the slow-cooker and old-fashioned goodness. This recipe is a fabulous combination of both. This is an uber-simple formula for super-delious flavor that will leave you feeling satisfied and un-invaded by chemicals and perservatives.

Ingredients:

4 Apples, peeled, cored and quartered

3/4 cup Water

1/4 cup Sugar

Directions:

Place all ingredients in the slow-cooker. Heat on low for 3-4 hours or until tender. Run through a blender, enjoy with a sprinkling of cinnamon and/or nutmeg.

Blender Salsa

Extended Life for: Tomatoes
and Cilantro

Few things offer greater joy than home made salsa. With a husband who tends to view as tomatoes as a least favorite vegetable, the abundance of such can make for difficult meal planning. However, even those who despise the tomato love salsa. This one comes out bit pinker than I prefer, but what it lacks in apperance it is quick to make up in taste.

Ingredients:

2 cups Cherry Tomatoes, cut into thirds

1/2 Onion, chopped

2 cloves Garlic

2 Tbsp. Cilantro

A few Banana Peppers and juice

A few Jalapenos and juice

Salt, Pepper, Chili Powder and Cumin

Directions:

Mix all ingredients in a blender. Enjoy with tortilla chips.

Crab Apple Coleslaw

Extended Life for: Grapes (raisins) and Soy Nuts

Unfortunately, I do not have a photo to accompany this recipe, nor do I have very specific directions. However, I can testify to the delicious nature of this dish!

Ingredients:

Shredded Cabbage
Handful or two Raisins
Soy nuts
1 recipe Crab Apple Vinaigrette - from October 2009 post

Directions:

Place cabbage, raisins and nuts in a bowl. Pour dressing over top, let set for a couple hours or overnight. Enjoy with fish tacos or as a delectable side dish.

Sweet and Spicy Roasted Pumpkin Seeds

Extended Life for: Pumpkin Seeds
Directions:

Gut a pumpkin, clean off seeds. Bring seeds to boil in salt water. Reduce heat and simmer for 2 hours. Drain off water. Toss seeds with olive oil and choice of seasonings. Bake at 250 for 1 hour.

Sweet: Toss pumpkin seeds with cinnamon and brown sugar

Spicy: Toss pumpkin seeds with chili powder, cayenne, salt and pepper

Chili Spice Mix

Extended Life for: Jalapenos and Cilantro

In attendance of my own Bridal Shower a couple years ago, I received super-sized spices. I love cooking, therefore, I love spices. However, as is true with potato soup, the search for the perfect chili recipe is enjoyable yet laborious. Within me, resides a small inkling that the secret to the perfect chili lies in the spices. I am moving forward in discovering the "winning" chili, here is the spice mixture that I hope will bring it together.

Ingredients:

1/2 cup dried Parsley flakes
1/2 cup Chili powder
1/4 cup dried minced Onion
1/8 cup dried Jalapeno
1/8 cup dried Cilantro
2 Tbsp. Salt
2 Tbsp. Cornstarch
2 Tbsp. ground Cumin
1 Tbsp. Basil
1 Tbsp. Oregano
1 tsp. Cayenne pepper
1 1/2 tsp. Black pepper

Steamed Artichokes

Extended Life for: Artichokes

Ingredients:

4 artichokes
1 lemon, halved
1 bay leaf
1 clove garlic, peeled

Directions:

Trim down artichokes. Bring 2 inches of water to boil. Add bay leaf, garlic and lemon juice to water. Place artichokes face down in steam basket, place over boiling water, cover and steam for 40-50 minutes. Serve with melted butter or favorite dipping sauce.

Bouquets of Roses

Extended Life for: Roses and Baby's Breath

As he gleans, he discovers.

As he discovers, we create.

Occassionally, I am honored.

By a gift of fine roses.

Broken high on their stem,

Discarded for their imperfections.

The center they become

Of househole decor.

Beauty from trash.

A life of gleaning.

Peanut Butter Rice with Apples and Raisins

Extended Life for: Apples and Raisins

In the midst of preparing crab apple butter I developed this quick dish that was sweet, healthy and completely satisfying. I don't generally use the microwave to prepare a meal, but this day, I made an exception as I was desperately hungry.

Ingredients:

2 Green Apples, chopped
1/4 cup Raisins
1 Cup uncooked Instant Brown Rice
(plus required ingredients for cooking)
1/2 Cup Nutcracker Sweet Tea or any chai
3 Tbsp. Peanut Butter
2 Tbsp. Honey
Cinnamon to taste

Directions:

Prepare instant rice as per box directions for microwave. Prepare 1/2 cup tea, add peanut butter and honey, mix until smooth. Mix apples and raisins in a bowl. Let rice and peanut butter sauce cool slightly. Mix rice in with apples and raisins then stir in peanut butter sauce. Season with cinnamon as desired.
May be enjoyed warm or you may chill for a couple hours before enjoying!

Melba Toast

Extended Life for: French Bread (or any old bread)

These loaves of bread were retrieved a few months back and placed in our deep freeze. With the large amount of jams and apple butters I have been making, I need a way to test the product, so decided on crispy pieces of bread called Melba Toast.

You simply slice frozen bread thin, place on a baking sheet or stone, turn oven to 350 degrees and bake slices of bread for 30 -40 minutes. Eat within a couple days! They are great with jam or as a soup crouton!

Tea Gets Organized!

Extended Life for: Shelves

Mike took a short drive behind some local businesses and discovered these shelves behind one of the shops. He approached the employees about having the shelves and they enthusiastically agreed! Now, my desire to have a better organized tea world is fulfilled!

Truly; one man's trash, is another man's treasure.

Cheesey Hummus Buns

Extended Life for: Hot Dog Buns and Hummus

Again, these ingredients simply exemplify the freegan in us.

Ingredients:

4 Hot Dog Buns, Split
2-3 Tablespoons Favorite Hummus
1 Cup or so of Italian Cheese

Directions:

Turn on broiler. Lightly grease broiler safe cookie sheet. Place buns on cookie sheet then spread hummus on each slice. Sprinkle cheese on top of buns. Place in broiler for about a minute, until cheese is crisp and buns are crisp.

(To see finished product, check out the photo of the Stuffed Zucchini on the dinner plate).