Adventures in Cooking, Baking + Pickling

by Corinne on August 2, 2012

Shredding veggies for kraut

I’ve embarked upon a pickling adventure. I had a little bit of a rocky start, since I didn’t have enough veggies to fill a 2-quart jar, but my husband came to the rescue and made a quick trip to the store (I was up to my elbows in shredded cabbage). I’ll have more to report once the kraut is ready (it only takes about 4 days!). As a kid, I loved doing science experiments in the kitchen (baking soda volcano anyone? Thanks, Dad!). Now that I’m an adult, my experiments offer the added benefits of tastiness and probiotics for my belly.

Perfect Pickler Kraut

The Perfect Pickler is pretty awesome (and so is their Facebook page–they answered my questions right away!). I’ve ordered some additional tools, but in total, pickling is very affordable and I think it’s pretty fun. There’s something comforting and meditative about prepping the veggies, making the brine, and packing them in their new home. More to come on my pickling progress next week.

Pesto

My lovely neighbor dropped off some organic basil from her garden this week, so I had to make pesto of course! Some Instagrammers asked about the recipe, so I thought I’d post it here as well. It’s a variation of the Vegan YumYum pesto. I’ve finally gotten to the point where I feel comfortable adjusting recipes based on what’s in my fridge. Makes life easier and in my opinion, more delicious, since you can adjust recipes to meet your taste.

Basil-Cashew-Tomato Pesto

1. Blend 1/2 cup soaked cashews, two ripe tomatoes, a big handful basil + 1/4 cup water.

2. Sauté 3-4 cloves minced garlic in a skillet, add the blended tomato mix, and add a big spoonful of tomato paste. Add salt to taste and a splash of white wine (if you’d like!). Sauté for about five minutes.

3. I served it with Tinkyada spaghetti rice pasta. The kiddo and husband loved it!

Mocha cookies

I had a sweet tooth yesterday, so I went to my go-to dessert recipe resource: Chocolate-Covered Katie‘s website. I omitted some of the ingredients and used agave rather than sugar, and peanut better instead of oil (and I skipped the chocolate chips).

Dry:
❤  2 tbsp cocoa powder or cacao powder
❤  3/4 cup quick oats
❤  1/4 cup plus 2 tbsp oat flour (or make your own by blending oats in a food processor until they become powder. Measure after blending.)
❤  1/4 tsp sea salt
❤  1/4 tsp baking soda

Wet:
❤  1/4 cup agave
❤  1/4 cup nut butter (I used peanut)
❤  2 tbsp water
❤  1/2 tsp pure vanilla extract

1. Mix dry ingredients.

2. Blend wet ingredients.

3. Mix dry and wet. Form batter into cookies and chill for no-bake version, or bake at 350 for 8 minutes. You can check out Katie’s original No-bake Mocha Chocolate Chip Cookie recipe here.

New swing set

We’re on a travel hiatus right now. I’m grateful to be slowing down and enjoying days filled with writing, cooking, and spending time with my little family. Audrey tried out the new playground down the street for the first time last night. I think she likes it…a lot. Steve and I took turns going down the slide with her. For some reason, I was feeling blah that afternoon, but it only took a few pushes of Audrey’s swing and some infectious baby giggles to turn my mood around. Even if you don’t have a kiddo, hop on a swing this weekend. I bet you’ll smile.

Audrey + Steve on slide

❤ ,
Corinne

PS: I’m on Facebook. Come visit!

{ 2 comments… read them below or add one }

1 Jess August 5, 2012 at 8:58 pm

Pickling seems so fun! Growing up, we had a big garden, and my mom always pickled beets (my favorite), peppers, carrots, and zucchini. I still have yet to try out any sort of canning, preserving, or pickling, but am interested. Those cookies look good too.

Also, we have the same bangs. Fun!
I’m the gal that sent you the email the other day, which you so graciously responded to, and quickly. Thank you for your kind and inspiring words!

Reply

2 Corinne August 7, 2012 at 10:10 am

The cookies disappeared very fast:) Pickling is really quite easy once you get through the first batch. I love that your Mom used to pickle!

It’s wonderful to hear from you, as always. xo

Reply

Leave a Comment

Previous post:

Next post: