Kitchen Soap

Most of my creations come from moments that I am just sitting around analyzing things or day dreaming, I guess.  This is one of those creations.  I've heard that coffee grounds are great in kitchen soap because they get the smell of onions, garlic and other unpleasant foods off of your hands.  I've also heard that orange zest is a great addition to soap for it's exfoliating properties and it's crisp freshness.  So I was thinking...coffee...orange juice...if I had milk it would be the trinity of breakfast beverages, LOL!  So I came up with this goats milk, orange zest, coffee grind soap.  It doesn't smell like much...kind of just smells like the vanilla and sugar that were in the coffee grounds from using my french press this morning.

To make the soap, melt 12 squares from a block of goats milk soap base (can be purchased at Hobby Lobby).  Add to it about 4 tbsp. used coffee grinds and about 1/4 c. orange zest (also purchased at Hobby Lobby).  Mix well and pour into soap molds.  This should make 4 (7 oz.) bars.  I would not make more than I could use or give away in a month.  The soap base could probably make 10 bars.

Then wrap them in freezer paper and tape closed as shown below.  Keep in a cool, dry place, out of direct sunlight.

Greek Spinach Pie and Turkish Salad

Greek Spinach Pie
8 oz. fresh spinach
2 green onions
6 oz. crumbled feta cheese
1 egg, beaten
1 tbsp fresh dill (I used basil), chopped
ground black pepper
4 large sheets fillo pastry (I used 8)
olive oil

Preheat oven to 375*F. Rinse the spinach and shake it off. Heat it in a pot with the lid on until it is blanched. Drain well on a towel. Chop the spinach and mix with everything but the pastry and oil. Oil the baking sheet with a pastry brush and olive oil. Fold one sheet of fillo in half. Brush with oil and spoon 1/4 of the spinach mixture onto the corner of the fillo. Roll it up across the sheet then turn the sides in so that it looks like a crescent. Brush well with oil and bake for 20-25 minutes. Cool slightly.

Turkish Salad
1 head romaine, chopped
1 green and 1 red bell pepper
1/2 cucumber
4 tomatoes (I used 1/2 a bag of those cherry tomatoes)
1 red onion (I used 1/4 of a red onion)
8 oz. feta cheese, crumbled
black olives to garnish

For the dressings:
3 tbsp. olive oil
3 tbsp. lemon juice
1 garlic clove, crushed
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint (I left this out)
salt and pepper to taste

Chop all veggies into bite size bits and place in a bowl with cheese and olives. Use an emersion blender, whisk, etc. to combine dressing ingredients. Pour over salad and toss well.

This meal would be good with shaved gyro meat.

The Dangers of Microwave Popcorn

I was reading a study today that I felt was worth sharing.  It concerns new findings about the chemicals and artificial flavors and colors used in microwave popcorn.  Popcorn bags are coated with a chemical called perfluorooctanoic acid (PFOA). The US government has found that this chemical can cause cancer and lung disease in lab animals. The butter substitute used is called diacetyl and according to health scientists it is responsible for a condition called bronchiolitis obliterans. This disease causes scar tissue to build up in the bronchiols causing a dry cough and inability to breath deeply. For a safe and nutritious (not to mention money saving!) alternative to microwave popcorn, please check out my blog entry on nutritional yeast.

Delicious Smoothie Packed with Green Goodness

I'm not a fan of pills.  Capsules are a little easier but still, if I can get it in a powder or a liquid, I'm all over it.  I decided this morning to see how many capsules I could get away with emptying into my smoothie before it got weird (looking or tasting).

I wanted to put Alfalfa in it because it is an awesome green food!  Arab nations call it the "father of herbs" because it's roots grow up to 20 feet into the ground, collecting nutrients many other foods lack.  I also wanted to use a full serving of Ultimate Green Zone.
Benefits:
• Enhances bodily functions, especially elimination.
• Improves overall immunity.
• Helps the body normalize cholesterol levels.
• Provides a meal that is easily absorbed and metabolized into energy.
• Contains a full array of nutrients the body needs from grains.
• Is pH-balancing.
In addition, Ultimate Green Zone contains many of the raw grains that are moderate-high in vitamin B17, which researchers have linked to curing cancer.

For the liquid I used Herbal Punch because it is sweetened with natural honey and also contains water, natural herbal extracts, ascorbic acid, rose hips, and vitamins A, D, C, B1, B2, B6, B12 and niacin.

I enjoy using a Magic Bullet for my smoothies, but I'm sure any blender could make this work.

Smoothie
5-6 frozen strawberries
1/2 banana
5-6 slices frozen peach
5-6 frozen dark cherries
1 large dollop Greek Yogurt
Herbal Punch to cover
2 capsules Alfalfa, empty into smoothie and discard capsule
4 capsules Ultimate Green Zone, empty into smoothie and discard capsule

Blend until smooth.  You may want to start with less Herbal Punch and add more as needed if you like a thicker smoothie.

Spinach, Feta and Tomato Quiche

This is another great Vegetarian Times recipe.  I did make several adaptations, which I'll explain at the end.

CRUST:
6 sheets frozen phyllo dough, thawed
3 tbsp. extra virgin olive oil
1 1/2 tsp. toasted sesame seeds

FILLING:
1 (10 oz) package frozen spinach, thawed, all liquid squeezed out
1/2 c. finely chopped red onion
1/2 c. crumbled feta cheese
10 cherry tomatoes, halved

BATTER:
2 eggs
1 c. low fat milk
dash nutmeg

Preheat oven to 350*F.  For crust, spray a 9" pie pan with cooking spray.  Layer 1 phyllo sheet, brush with oil, sprinkly with 1/2 tsp. seeds, top with 2nd sheet and more oil.  Top with 3rd sheet, oil and 1/2 tsp. sesame seeds.  Repeat process twice more.  Press into pie pan and trim edges with scissors.  For the filling, layer on phyllo dough, spinach, chopped onion, feta cheese, tomatoes.  Whisk together eggs and milk, add a dash of nutmeg.  Pour over phyllo dough and filling.  Bake for 45-50 minutes.

My adaptations:
I used 1 bunch fresh spinach.  Removed stems and chopped it.  In a large pot, I heated about 2 tbsp. olive oil and added 3 cloves minced garlic.  Sauted 30 seconds, then added washed spinach with just the liquid from washing.  Cook covered over medium heat for 3 minutes, toss, cook 2-3 minutes more.  Drain as much liquid as possible and layer in the phyllo dough as directed above.  For the batter, I used 1/2 c. milk and 3 eggs because I had a feeling 1 c. plus 2 eggs would not fit in the pan.  The 1/2 c. milk and 3 eggs fit perfectly.  I did not trim the edges.  I just folded them over.  Rather than brushing oil on, I just continued to use the spray oil for each layer.  It was just easier.  My quiche was perfect in about 35 minutes, so set the time for 25 minutes and check every 5 minutes.  When it looks slightly under done, it's time to take it out.

Spinach 3 Ways

I just hate when I buy a bunch of spinach and half of it goes bad because a recipe calls for only a small amount. This week I decided to try spinach 3 ways to avoid the waste.

Saj Borek with Spinach and Cheese

Mediterranean Street Food

By:  Anissa Helou

1/2 c. bread flour

1/2 c. whole wheat flour

1/2 tsp. salt

Combine flour and salt. Add a touch over 1/3 c. water and knead 5 minutes. Divide into 4 balls and let rest 30 minutes.

3/4 c. crumbled feta (or to taste)

2 tbsp. parsley (optional)

3 1/2 oz. spinach (eye ball it), rinsed and torn

fresh ground pepper (optional)

Combine cheese and parsley in a bowl. Flour a work surface and roll each dough ball out as thinly as you can, about 12" round. Top with 1/4 of the spinach then 1/4 of the cheese mixture. Dust with pepper. Wet the edges and fold over to crimp for closure. Perferate the top to allow steam to escape. Repeat with remaining ingredients.  Fry in a sprayed cast iron skillet, heated to medium, for 1-2 minutes per side. Enjoy hot.

Simple Greek Salad

Spinach

Feta Cheese
Kalamata Olives
Sliced tomato
Sliced Cucumber (optional)
Sliced Red Onion (optional)

Combine all in a large bowl.  I like to layer the biggest stuff on bottom with the smallest or most fragile on top.  Rather than using dressing, I like to make sure a bit of the juice from the feta and olives makes it way to the bowl.  Super yummy!  (Tuna Patties pictured above with salad).

Spinach Omlet
Spinach
Sliced Red Onion
Garlic
Tomato
2-4 eggs
Mozzarella or Parmesan Cheese
Salt and Pepper to taste

Heat a large skillet on medium heat.  Beat the eggs and set aside.  Add a bit of olive oil to the pan.  Saute minced garlic and red onions.  For a cooked tomato flavor, add tomato now.  For a crisper, raw flavor add later.  After about 1-2 minutes, add the egg.  Allow it to cook enough to flip without falling apart.  Flip.  Fill with spinach, tomatoes if desired crisp, and cheese if desired.  Fold over (be sure spinach has wilted a bit (about 1 minute) and move to plate.  You may want to add the spinach with the egg for softer spinach.  Salt and pepper as desired.

Nutritional Yeast

Here are 2 pretty good, kid friendly, recipes that include nutritional yeast. I have always loved the flavor of nutritional yeast. I use TwinLab Super Rich Yeast Plus. I found a 16 oz. jar for $20 at the Health Store. Regular nutritional yeast (no "plus") is around $10-$15. The "plus" part is chromium, selenium, vitamins, minerals, digestive enzymes, bromelain, calcium and magnesium. Pretty good stuff!

Pop Corn: this feeds the family
1 c. pop corn kernels
3 tbsp. smart balance or other light cooking oil
1 tbsp. nutritional yeast
20 or so dashes of salt

Heat the oil in a large pot over medium heat. Add a few kernels and cover. When you hear the kernels pop, it is time to add the remainder of the kernels. Shift the pot around gently from time to time. Pop corn is finished popping when it smell delicious and the kernels are popping about 2 seconds apart.

Immediately transfer the popcorn to either individual bowls or one large bowl to share. Dust the desired amount of yeast and salt over each bowl or the entre family sized bowl. This should be done immediately while corn is still steaming. If the topping does not stick, lightly spray with cooking spray to give the topping something to stick to.

Microwave preparation: Toss 1/4 c. pop corn kernels in a small amount of oil. Place in a paper lunch bag and fold the end over 2-3 times. Pop for 1 minute in the microwave. Flip the bag. Pop another minute. You may need to flip again for 30 seconds at a time. Spray with oil and top as desired.

Tahini Crackers: recipe from my friend, Jeanette
1 c. super flour, which is 1 tbsp. soy flour, 1 tbsp. wheat germ, 1 tbsp. nutritional yeast then topped off to 1 c. with whole wheat flour
2 tbsp. tahini paste
2 tbsp. oil / butter
2 tbsp. water

Combine all. Add water until a soft dough forms. Roll the mixture out on a lightly greased cookie sheet. Cut or prick the dough to allow for even breakage. Bake at 350*F for 10 minutes. Allow crackers to cool. Break into bite-sized pieces.