Pickled Green Beans

 It is harvest season in the garden. this year we grew a variety of beans. We do like to eat them green and fresh, but every-once-in-a-while we have more harvest than we can eat in a day. I was intrigued to try pickled green beans, and incredibly surprised with the results. The pickle is mild but refreshing and definately preserves the garden fresh taste of green beans.

Quick Pickled Green Beans

Ingredients

2 cups green beans (fresh from the garden and cut to suit. I like mine about 1 inch)

1 cup vinegar

1 cup water

1-2 cloves garlic

1 1/2 teaspoons sea salt

2 teaspoons sugar

2-3 springs fresh dill

1/2 teaspoon black peppercorns

red pepper flakes to taste

Directions:

1. Make your brine first. The brine needs to be cooled before you use it. Combine the vinegar, water, sugar, salt & garlic in a small saucepan oucepan and heat to boiling. Remove from heat and cool.

2. Prepare your beans. Wash, remove stems and cut to suit.

3. Blanch and shock your beans. This process preserves the color and cripsness of the beans. Sadly, putple beans lose their color and turn green. To blanch and shock, prepare a small pan of boiling water and a bowl with cold water and ice. Boil your prepared beans for 30 second, then remove to the ice bath until completely cooled. Drain out the beans...now we are ready to pickle!!

4. Sterilize your pickling jar. Add the blanched and cooled beans to the jar then add the dill, peppercorns and red pepper flakes. Cover everything in brine. Make sure that all the beans are covered. If you need more liquid you can add more water or vinegar. Store in the refrigerator. Allow the beans to pickle for 2 days then enjoy! These last for a few weeks in the refrigerator. 

Gluten Free Pumpkin Bread

 

There are a lot of pumpkins growing in the Riddlehaus garden this year. We have some great pumpkin recipes already, but this week I tried gluten free pumpkin bread. I had a friend coming for a visit, I wanted to make the house smell lovely and I had some pumpkin puree to use up. I was impressed with how easy this bake was to put together and I really enjoyed the taste and texture of the bake. 

Gluten Free Pumpkin Bread

Ingredients:

1 cup pumpkin puree

2 lg eggs

1/2 cup coconut oil (or any cooking oil you like)

1/4 cup almond milk (or any other milk)

1 tsp vanilla

1 3/4 cup all purpose gluten free flour (I used Bob's 3-in-1)

1 cup sugar (or 5-7 dates, soaked and pureed)

1 tsp baking soda

3/4 tsp salt

1 tsp baking powder

1 tbsp pumpkin pie spice

Directions:

1. Preheat your oven to 350 degrees. Prepare a loaf pan with parchment paper.

2. In a medium bowl, whisk together you pumpkin puree, eggs, oil, milk and vanilla. 

3. Mix in your dry ingredients and stir until just combined.

4. Transfer your batter to your prepared loaf pan. Bake for 30-40 minutes or until a tester comes out clean.

5. Cool in the pan for 10 minutes, then remove from the pan and continue to cool on a baking rack. To completely set the crumb, do not cut into the loaf until completely cooled.

Pumpkin baked Oatmeal

 

Our pumpkin harvest this year has already been plentiful. Stay tuned for a few more fun ways to use pumpkin! 
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This fall has already been a season of changes for our family. I was finally able to get my hip replaceent surgery done. That has eleviated so much pain and opened up much more movement in my life. Two of our boys have gone off to college, and we just have one high schooler left. Typically, it is my responsibility to get up, feed the boys and get them on their way. I enjoy the early mornings. I savor the quiet after they all leave, and it provides a natural daily rhythm for my morning prayer and coffee. This fall though, I am still recovering from surgery. My energy comes in spurts, but more often than not, morning is not my prime time. Because my husband is gracious he has been managing the morning with our one boy that is left. In attempts to make both their lives easier at 6am, I started making baked oatmeal. This recipe is packed with fall flavors, is versatile to accomodate any fruit or nuts you have on hand and makes enough for a few days. It uses pumpkin puree. I have tried it with both puree from a can and fresh puree. It turned out great both times. This baked oatmeal recipe keeps well in the refrigerator and reheats easily. (if you are managing early mornings too, this is helpful) We usually enjoy this warm and some of our family likes yogurt and cinnamon on top.

*This recipe calls for 1/4 cup of maple syrup. I have also had success using 5-7 soaked and pureed dates

You local pumpkin farmers and almost empty-nesters

Pumpkin Baked Oatmeal

Ingredients:

2 cups oats

2 eggs

1 1/2 cups pumpkin puree

1/4 cup maple syrup

1/2 cup almond milk (or whatever milk you like)

1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

1 1/2 tsp pumpkin pie spice

1/2 cup chopped pecans ( or walnuts, or whatever)

1 cup dried cranberries (I have also used 2 fresh apples diced)

1 tbsp of butter or coconut oil

Directions:

1. Preheat your oven to 350 degrees

2. Prepare a 4 quart baking dish by rubbing it with butter or coconut oil.

3. In a medium bowl, whisk together the pumpkin puree, eggs, milk and maple syrup. 

4. Stir in the remaining ingredients and mix until combined. Pour the mixture into your prepared bking dish and bake for 30 minutes. Enjoy!

PB & Applesauce Protein Truffles

 On my hunt to find some recipes that fill my need for a treat, but also support my health journey goals, I found this recipe. According to one friend, the ingredients are obscure, but they were all things that I did already have in the house, so I didn't find this one difficult. They are very tasty, each truffle provides 6g protein and is only 66 calories. 

PB & Applesauce Protein Truffles

Ingredients:

1 1/2 cups powdered peanut butter

1/3 cup unsweetened apple sauce (4 oz)

2 scoops of unflavored collagen powder (8 tbsp total)

1/2 cup dark chocolate chips

1 tsp coconut oil

Direcitons:

1. Mix the peanut butter, apple sauce and collagen together until it forms a smooth dough. 

2. With wet hands, roll the dough into 26 balls. Refrigerate or freeze until firm. 

3. Melt the dark chocolae with the coconut oil. Dip the chilled truffles into the chocolate until coated then move to parchment. Cool again in the refrigerator until firm, then store in a container in the refrigerator for up to three weeks.

Savory Lentil Bread (gluten free & dairy free)

 I love a good piece of toast with breakfast, and I have been looking for a good gluten free, high protein option. This lentil bread is fantastic. It is easy to make, has a great texture that holds up to the toaster, and great flavor. Pairs really well with my Dairy Free Herb "cheese" Spread Each slice packs 7g of protein.

Savory Lentil Bread

Ingredients:

2 cups red lentils (soaked, see directions)

1/2 cup silken tofu

3 eggs

1 1/2 tsp salt

5 tbsp olive oil

1/3 cup vegan parmesan

1/4 cup olives (or other savory. I combined olives, capers and roasted red pepper)

2 tbsp fresh herbs (I used basil & parsley)

2 tsp baking powder

1 tablespoon apple cider vinegar

1/2 tsp garlic powder

Directions:

1. Pre-soak your lentils. There are two ways to do this. 1- you can use boiling water, cover the lentils by double and let them sit for at least two hours. 2- cover the lentils with cold water and leave them to sit overnight. Drain when ready to use.

2. Preheat the oven to 350 degrees. Prepare a bread pan with a parchment strip for removing your bread when cool.

3. In a blender or food processor, combine lentils, tofu, eggs, salt, olive oil, vinegar and baking powder. Blend on high until the mixture is smooth. Fold in the cheese, olives and herbs then pour into  the prepared bread pan. You can sprinkle sesame seeds or herbs on the top if you like.

4. Bake for 50 - 60 minutes. Cool in the pan for at least 10 minutes before removing to a cooling rack. 

Pickled Beets

 For some reason our beets grew really well this year. To make room for our Fall greens, I picked them all this weekend and decided to pickle them. Pickled beets are easy, and they are super tasty on salads. 

Pickled Beets

Ingredients:

1lb chopped beets (you can cut them to any size you like)

1/2 onion, sliced

1 inch ginger, peeled and sliced

1 1/2 tsp salt

1/2 cup water

1 cup apple cider vinegar

Directions:

1. Gather your clean jar(s) and lid(s) and prepare your veggies.

2. Add your veggies to the jar. Be sure to place some sliced ginger on the bottom, then layer with alternating beets and onions, finishing with more sliced ginger. 

3. Add the salt on top of the veggies, then pour the vinegar and water into the jar. Secure the lid and give the mixture a thourough shake. Refrigerate for at least 4 hours then enjoy. 

Carrot Cake Oatmeal Bake

 

Getting veggies and fiber in at breakfast is amazing. This recipe tastes great and is a great way to use up that bumper crop of zucchini that comes in at the end of the summer. 

Carrot Cake Oatmeal Bake

Ingredients:

2 cups oats

2 cups almond milk (or other milk)

1/4 cup almond butter

2 tbsp maple syrup

2 tsp vanilla

2 medium carrots, grated

1 cup grated zucchini

2 tbsp chia seeds

1 tsp baking powder

1/4 cup dried cranberries

1/4 cup walnuts

2 tsp cinnamon

1/2 tsp nutmeg

pinch of salt

Directions: 

1. Preheat your oven to 400 degrees

2. Combine all ingredients. (I just dumped them all directly in the pan and stirred it with a fork) I used a medium oval baker. You can use a 9x9 square pan too.

3. Bake for 35-40 minutes. We enjoyed this both warm and cold. You can add yogurt or fruit to your liking.