Brooklyn Forager

Too hot to cook.  Too hot to write.  Too hot to even think about the back-logged posts that I have with some delicious recipes waiting to share.  And yet, here I am with a new post! A suitably frozen one, at that. 

Over the past few weeks, A and I have been independently reading and discussing the various problems that people have with dairy.  Don't worry - I'm not giving it up (although I am as convinced as ever that organic is really the only way to go for milk if you're partaking).  I did, however, pick up some rice milk at Trader Joe's to give it another try.

I had tried rice milk on its own quite a few years ago and found it tasted like watery rice.  Which it is, so I guess I got what I deserved. I'm not sure how vegans take their rice milk, but I think that once one is committed, you might not be craving a glass of milk with your PB&J in quite the same way that I do now.  After this attempt, as an ingredient with other tasty ingredients, I'm sold on rice milk. 

The other thing that made the rice milk enjoyable is that I bought myself a little treat.  I love toys.  That's why I have too much stuff in the kitchen, but this one additional purchase may have made my whole summer.  I got myself the Fit & Fresh Smooth Blend Mixer.  We have a blender, but it's full size and makes great smoothies for four.  This is much like the ones you've seen on TV where it is a single cup that attaches to a machine and then you can take it on the go with you.  Love the toys.  

So, to give my new toy a test drive, I threw together some vanilla rice milk, fresh squeezed orange juice (I wanted lime, but alas had none and it was too hot to leave the house), frozen pineapple (I bought one fresh a few weeks ago and cut it up and threw it in the freezer), and frozen mango (Trader Joe's).  A quick buzz and voila! A tropical orange julius-like smoothie that definitely helped take the edge off the heat.  Except to see more smoothie recipes in short order.  Yum! 

(Please forgive me the photo quality - some poor battery charging planning and I was left with only my phone's camera.)

Pineapple Mango Smoothie

• 1/4 c. fresh squeezed citrus juice (orange, lime, lemon, maybe even grapefruit!)
• 1 c. vanilla rice milk
• 1 c. frozen pineapple chunks
• 1/2 c. frozen mango chunks
• fresh mint leaves (optional)

1. Add ingredients into your mixer according to the directions (mine called for liquids first, then heavier ingredients, so I added in the order listed above).
2. Blend it.  
3. Garnish with additional mint if you'd like. 
4. Enjoy!
5. This makes 16 ounces of smoothie. 

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Originally uploaded by Brooklyn Forager

Today, I break away from my focus on dinner entrees for Meatless Monday and bring you my current (and always) favorite quick bread for breakfasts and snacks -- Pumpkin Bread.

This recipe comes from a friend of mine and has a story of its own. For the sake of anonymity, I'll leave that for another time. As usual, I've added some modifications of my own, though these are only slight because it really is a fabulous recipe (and simple!).

In a large bowl, combine 3 1/2 cups flour, 3 cups sugar, 1 1/2 tsp each of cinnamon, ground cloves and nutmeg, 1 1/2 tsp salt, 2 tsp baking soda, 1/2 tsp baking powder and 1-2 cups add-ins (I did all raisins, but the original recipe splits raisins and walnuts). Mix these ingredients well. Then, add to the mix 1 cup pumpkin (I've made it with fresh pureed or 1 whole can of Libby's - both to great success), 1 cup vegetable/canola oil, 4 eggs, and 2/3 cup water. Again, mix well. (NOTE: I read recently somewhere out there that tossing the raisins lightly in flour before adding them to the batter will keep them from falling to the bottom. I haven't tried this, but you might try adding them at the end slightly floured.)

This recipe makes about 4 loaves, if using aluminum loaf pans. This past attempt found me filling whatever I could and so I made 6 jumbo muffins, a cake pan, and a silicone loaf pan. I filled each halfway and baked at 350F. The muffins came out after about 35 minutes; the cake pan came out at 45 minutes, and the loaf came out at just over an hour. Delicious!

 I've been determined to work my through The Greyston Bakery Cookbook over time to perfect my baking skills.  I'm generally an impatient (although I prefer to call it innovative) cook and so baking has been a particular challenge.  Faced with a few hours to kill and an abundance of eggs from our CSA (which has spurred so many of my recipe choices these days), I dug out the book and got to work.