Blueberry Pie

On November 24, 2022 By karmarstenIn Dessert, UncategorizedLeave a comment

Things needed

Pie Filling

2 pints fresh blueberries
1 navel orange
1/2 tsp vanilla (more as desired – this is optional)
1/2 cup light brown sugar
1/2 cup white sugar
3 tbsp tapioca flour (substitute: 1 1/2 tbsp cornstarch)
1/4 tsp cinnamon (more depending on flavor preferences)
1/8 tsp nutmeg (more will make this spicier – again add more per preferences)

Pie Crust

Select pie crust dough that is either home made OR store bought. This will require 2 rounds.
Spray or buttered pie pan (8 to 9 inch). Smaller pan will create a deep dish pie.

Pie Topping

1 tbsp half&half (substitute milk – regular or soy/almond)
2 tbsp sugar (white sugar is what I used)

Directions

Preheat the oven to 375 F

Mix together the blueberries, juice from the orange (should be about 1 tbsp), light brown sugar, starch, the 1/2 cup of white sugar, vanilla, cinnamon, nutmeg.

Let mixture sit for 20-30 minutes.

Prep pie pan with either UNSALTED butter or spray and use your favorite room temperature pie crust.

Line the pan with one of the two rounds of dough. This does not have to be perfect.

Pour blueberry mixture into the pie pan.

Place the second pie crust OVER the mixture and pinch the two crusts together all around the edges so that they are sealed off.

Cut four slices into the pie so that they ventilate the blueberry mixture (see image for a suggestion).

Brush half&half onto the top of the pie and sprinkle the sugar evenly over the top of the pie (listed in ‘topping’ section).

Put in oven and cook for 55 to 60 minutes.

Remove from oven and let sit out for at least 2 hours.

Green Protein Mac & Cheese

On August 20, 2022August 20, 2022 By karmarstenIn HeartyLeave a comment

Things needed

1 squash (Butternut or medium sized acorn preferred)
2 red or orange bell peppers sliced
7 to 10 oz of green leafy vegetable chopped and washed (collard greens, spinach, kale, etc)
- NOTE: The weight should be post prep. Keep this in mind if you are removing stems.
32 oz of veggie broth
1/2 tsp of garlic powder
12 oz of protein of choice (tuna, veggie crumbles, cooked ground meat, etc)
- NOTE: (again) this is post prep. Ex. If using a canned item, the weight should be based on the protein after drained.
16 oz of pasta of choice (fusilli used here – it is a favorite)
16 to 24 oz of shredded cheddar cheese
- The amount used is a sliding scale based on the type of cheddar. If using a mild cheddar, use closer to 24 oz. If using a sharp cheddar, use closer to 16 oz.
Olive oil and seasoning of choice

Directions

Preheat the oven to 400 F

Cut the squash in half lengthwise and remove seeds. Cover with “Everything Spice”/”Italian Seasoning” or your seasoning of choice.

Place face DOWN in a pyrex or glass pan with a bit of olive oil. Cook for 60 minutes.

Remove from oven and let cool for 1 to 2 hours (this allows the skin to peel away from the squash).

Add bell peppers, garlic and skinned squash into a blender.

Cook greens, the same spices used on the squash and a bit more olive oil in medium sized soup pot over a medium flame until they are cooked down to about 1/3 to 1/4 of their prior size.

Add the cooked greens to the blender. KEEP THE POT FOR LATER USE!! (do not rinse)

Add about 1/3 of the broth to the blender and puree til smooth.

Use the same pot as before (see? I told you to keep the pot) add pasta, protein, puree, cheese and remaining broth.

Heat over medium/high until the pasta is tender (for fusilli – that is anywhere from 10 to 16 minutes).

Once the pasta is tender, remove from stovetop and let sit for about an hour (otherwise the cheese is still melted and no one wants soupy mac & cheese).

This makes 7 to 8 servings and can be frozen for up to about 2 weeks.

“Sore Throat Tea” Spicy Ginger and Citrus

On August 20, 2022August 20, 2022 By karmarstenIn HealingLeave a comment

Things needed

4 oz fresh ginger
between 2 tsp and 1 tbsp of black pepper corns (The more the spicier! BE WARNED – a little goes a long way!)
sugar or honey (optional) to taste
1 citrus fruit (lemon/lime is tart, orange/clementine is slightly sweeter)
8 cups water

Directions

Wash ginger root and slice it til you get the most surface space of the root (note that you can leave the skin on some of it – but you may want to remove the skin from the larger chunks of ginger).

Add water, ginger and black pepper corns to the water.

Bring to a rolling boil on high then reduce the heat to medium or low and let simmer for at least 20 minutes (slightly cover during the simmer time to reduce the amount of evaporation).

Quarter the citrus

Strain the “tea” into 3 separate containers (this can be a mug or a mason jar).

Squeeze a quarter of a citrus and then the section (rind and all – see image above) to each of the 3 containers. Yes, there will be an additional section that you can either eat OR add to one of the containers to add more vitamin C to the container.

Add honey or sugar to taste.

This will serve at LEAST 3 sick people and will stay refrigerated for a few days.

Summer “I have a cold” Soup (turmeric and ginger)

On July 4, 2021August 20, 2022 By karmarstenIn Healing, Soup, SummerLeave a comment

**WARNING**: This is not for people who cannot tolerate spice!!!

Things needed

Olive oil (about 1 to 2 tbsp)
6 cloves of garlic (diced)
1.5 to 2 inch ginger (peeled and diced)
1 small onion
8-10 baby carrots (chopped)
2 celery stalks (chopped)
1 bunch of parsley (finely chopped)
2 tsp turmeric
1 tsp of black pepper
1.5 to 2 tsp chili pepper flakes (depending on your taste)
3 tbsp white miso paste
1 tbsp apple cider vinegar
4 cups of vegetable broth

Directions

As seen in the image above, we are going to separate the ingredients into 6 bowls (the miso has not yet been done in this picture)

Bowl #1: Mix together the diced celery, carrot, onion
Bowl #2: Finely chop the garlic and ginger and mix together
Bowl #3: Spices (Turmeric, black pepper, chili flakes)
Bowl #4: Veggie Broth (all but about 1/2 a cup – put that aside)
Bowl #5: Add the miso and the vinegar and mix with fork/whisk and add the 1/2 cup of veggie broth saved (see bowl #4) until the miso paste is smooth
Bowl #6: Chop the parsley fairly fine

In a smaller cooking pot, heat the olive oil on a low/medium heat until warm and add the contents of Bowl #1.

Slowly cook for about 8-10 minutes (the onions should just be starting to become translucent).

Add the contents of bowl #2 and let cook for about 2-3 minutes.

Add the contents of bowl #3 and mix until the vegetables are covered in spice (2 minutes max).

Add the broth in bowl #4 and let simmer until the vegetables are just tender.

Add the contents of bowl #5 and let cook for a few more minutes (you can add the parsley in Bowl #6 to the soup OR add it on top when serving – I opted to add it in the soup itself).

Add salt and pepper to taste.

This will serve at LEAST 3 sick people.

Farmers Market Dill Lime Salad

On July 4, 2021 By karmarstenIn Salad, Side, SummerLeave a comment

Things needed

1 bunch of spring onions
1 bunch of carrots
2 medium to large cucumbers
1 bunch of dill
About 20 (or less depending on taste) key limes
Olive oil (about 2 tbsp)
black pepper and salt to taste

Directions

Chop the onion, carrot and cucumber and mix them together in a bowl

Finely dice the dill

Juice the key limes

Mix together the dill, key lime juice, black pepper and olive oil (into a marinade)

After about 5 to 10 minutes, mix the marinade into the vegetable bowl well. Immediately cover and refrigerate.

This makes about 8 servings (though it depends on the serving size). (I was using about half a cup as a side salad.)

5 Ingredient Spicy Egg Salad

On July 4, 2021July 5, 2021 By karmarstenIn Salad, SummerLeave a comment

Things needed

6 hard boiled eggs
4 tbsp of Chipotle Lime mayonnaise (I used Primal Kitchen)
3 slices of pickle (sliced the long way)
6 oz of fresh sugar snap peas (chopped)
1/2 tsp black pepper (salt as needed)

Directions

Cut the hard boiled eggs in half and then slice them into chunks (depending on your preference) and mix in the black pepper

Chop the snap peas

Dice the pickle slices (very small) and mix with the snap peas

Add the mayo to the eggs/black pepper then fold in the snap peas/pickle (until all the egg and snap pea mixture is covered).

Immediately refrigerate.

This will last 3 days and serves 6.

Israeli Cucumber Salad

On August 24, 2019August 24, 2019 By karmarstenIn SideLeave a comment

Things needed

1 lb cucumber (the more flavorful the better) – diced
1 lb tomato (the meatier tomatoes are better) – diced
1 medium sized red onion – diced
1 bunch of parsley
3 tbsp olive oil
3 tbsp lemon juice
1/2 tsp salt

Directions

Mix the cucumber, tomato and onion in a large bowl.

In a blender – mix together parsley (chop off most of the stems), salt, olive oil and lemon juice.

Pour parsley mixture over cucumber mixture and stir well til cucumber/tomato/onion are coated.

Refrigerate for 10 to 15 minutes.

Peach Bread

On August 24, 2019 By karmarstenIn Breakfast, DessertLeave a comment

Things needed

2 or 3 Medium sized peaches (diced) – about 2 to 2 1/2 cups
1/2 cup almond milk
3/4 cup sugar
1 large egg
1/2 cup light oil
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt

Directions

Preheat oven to 350 degrees and pan coated in cooking spray (large loaf pan or cornbread square pan)

In a bowl, mix together flour, salt and baking powder. In another bowl mix together almond milk, egg, sugar, oil and vanilla. Slowly mix the dry ingredients into the ingredients (try not to overmix).

Fold the peaches into the batter and gently pour batter into the loaf or square pan.

Cook for 45 to 60 minutes

Let cool on a rack for 10 to 20 minutes

Chocolate Chip Banana Bread

On January 6, 2019 By karmarstenIn Breakfast, DessertLeave a comment

Things needed

3 over ripe bananas
2 cups flour
1/2 cup butter (melted)
2 eggs
3/4 cup dark brown sugar
about 6 oz chocolate chips
1/4 tsp salt
1 tsp baking soda

Directions

Preheat oven to 350 degrees and lightly grease 1 loaf pans (or use cooking spray)

In a bowl, mix together flour, salt and baking soda

Mix together eggs, butter and sugar

Add bananas and mix until smooth

Slowly add the flour mixture into the banana mixture until all ingredients are mixed (except for chocolate chips).

Fold in the chocolate chips into the dough.

Put the dough into the loaf pan

Cook for 60 to 65 minutes and then let cool for about 30 minutes before removing from the loaf pan.

Pumpkin Ginger Bread

On January 6, 2019October 5, 2019 By karmarstenIn Breakfast, DessertLeave a comment

img_4371 copy

Things needed

16 oz can of unsweetened pumpkin (or a single sugar pumpkin)
3 cups sugar
1 cup of vegetable oil
4 eggs
2/3 cup water
3 1/2 cups flour
2 tsp ginger
2 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp cinnamon
1 tsp clove
1/2 tsp baking powder

Directions

Preheat oven to 350 degrees and lightly grease 2 loaf pans (or use cooking spray)

In a bowl mix flour, baking soda, salt and baking powder and set aside

In a mixer combine sugar, oil and eggs – mix until smooth.

Add water and pumpkin and mix again until smooth.

Add ginger, allspice, cinnamon and clove.

Mix until completely smooth then as the mixer is running (or as mixing) add flour mixture about half a cup at a time and mix through each time until all ingredients are mixed.

Pour equal parts into each of the loaf pans

Cook for 60-90 minutes or until a skewer or toothpick comes out clean.

Let cool for about 30-60 minutes before removing from loaf pans.