Simply DIY – recipes for making green household cleaning products

Let’s take a break from cooking (but just this time) to get our house in order.

A lot of cleaning products as you already know, are very toxic and natural ones usually cost quite a bit more. Have you ever tried making your own that work just as well but are better for the environment and your lungs?

You won’t believe how easy these are to make and how effective they are at replacing your regular ones. You may never buy another household cleaning product ever again. And most of these items you already have in your fridge/pantry. Go to a dollar store and buy a few spray bottles. Try them and let me know what you think.

Glass and Tile Cleaner:

¼ cup white vinegar

1 quart water

Mix together, pour into a spray bottle. Works just like Windex.

Liquid Laundry Soap:

1 cup of grated Ivory soap

½ cup *washing soda

½ cup Borax

2 Tbsp. Glycerin (buy at your local pharmacy)

2 Gallons of water (NOTE: this recipe originally called for 2 cups water). Also, feel free to add a few drops of essential oil like lavender for a fresh scent.

Mix first three ingredients together. Add glycerin and water. Use ½ – ¾ cup per load. Best when used with cold or warm (not too hot) water.

Scouring Powder for Stainless Steel:

1 part salt

1 part baking soda

Mix together and pour into a jar with a sprinkle top.

Carpet Stain Cleaner:

Put 1 part white vinegar mixed with 1 part water in a spray bottle. Spray directly on stain, let sit for 5 minutes or so, then clean with a brush or sponge using warm soapy water.

Drain Cleaner:

1 cup baking soda

1 cup salt

1 quart boiling water

Blend soda and salt together and pour down the drain followed by boiling water. Let set several hours or overnight.

Oven Cleaner:

3 parts baking soda

1 part water

Nylon scrubber

Combine baking soda and water and use like a paste with the scrubber and your elbow grease. For the hard parts mix half baking soda, half salt to increase abrasiveness. Keep baking soda off the heating element.

Homemade Furniture Polish:

Cooking oil (no need to waste the good stuff on this, cheap unhealthy stuff will do fine)

Lemon juice

2 rags

1 container to hold the mixture

In your container, mix a few tablespoons of oil with a dash of lemon juice. Stir or shake well. Dip your rag into a tiny bit of the oil-lemon mixture. Rub thoroughly over the wooden surface, adding more liquid as needed. When completed, the wood should be dirt free and glistening. Use the second cloth to rub down the furniture so no oil remains on top, so the furniture is not slippery or prone to giving oil stains. Note: This works on faux wood as well as real wood.

*WASHING SODA (see liquid laundry soap above), also known as soda ash or sodium carbonate has many uses, from acting as a pH stabilizer in pools to acting as a water softener to removing calcification in water heaters to making lye pretzels. Washing soda is a beneficial item to have around the house, especially if you want to make homemade laundry detergent, as it is one of the main ingredients. However it is not so easy to come across. Fortunately it is very easy to make. One ingredient needed: baking soda. Here’s what you do: 1. Fill a wide baking dish with baking soda. 2. Heat in the oven at 400 degrees until all the baking soda becomes washing soda. Occasionally mix it so that this process happens faster and more uniformly. 3. Use as needed!

How to know when it’s done: Washing soda is grainy, baking soda is powdery. Washing soda is dull and opaque, baking soda is crystalized like salt and reflects light, i.e. it is semi shiny. Washing soda is separate grains, baking soda clumps together.

A bit about Borax (in case you’re as confused as I was):

WHAT IS BORAX? Borax is very effective, versatile, affordable, and eco-friendly compared to petroleum-based ingredients in conventional cleaning products.

Borax, also known as sodium borate, is a boron mineral and alkaline salt that’s mined directly from the ground. Borax is not boric acid. Borax and boric acid are found together in many places, especially volcanic areas where the borax has naturally reacted with sulfur. You can also find both compounds in seawater. It’s a naturally occurring element but even things from nature can be harmful (like asbestos or mercury).

Bottom line: While it may be listed as “poison” on the box, it’s only toxic at very, very high levels. (Like salt, baking soda, and even water is.) Here’s one more bit of info for you: Boron is an essential mineral that the body needs for bone building, immune function, and brain function. Plants need it to grow. But, like anything, it’s needed in small moderation. Much like salt. Boron is found aplenty in borax. People even take borax as a supplement and swear by it (I am NOT recommending you do this). That’s a little extreme, but use it as a gauge as to how harmful borax really is.

It is not harmful to the environment. In fact, the largest borax (borate) mine in the world – found in Boron, California – is considered by many to be the most ecologically sound and environmentally sustainable mine in the United States. This is also the mine where 20 Mule Team comes from.

Not unlike conventional cleaning products, homemade or store bought green cleaning solutions should be stored safely away from children and pets. When handled with respect, borax is a great addition to your cleaning arsenal. Mix solutions in your kitchen, away from food and clearly label your finished product.

Source: The David Suzuki Foundation

FUN

simply satisfying – grilled cherry tomato lollipops

So they’re not really lollipops, but the term “tomato skewers” sounded too mundane.

Summer screams of BBQ and we’re constantly heating up our grill to cook up whatever flavors epitomize the season.

Because these tomatoes are so cute and plump, it sounds more appropriate (and fun) to call them lollipops especially when you jab them onto sticks. Plus, they taste sweet like candy during this time of the year.

Have you ever grilled your cherry tomatoes? They’re super amazing and the texture is like roasted tomatoes, but you don’t have to turn on your hot oven in the Summer. And best of all, they have the wonderful bbq flavor to them. Before grilling place them in a bowl & gently mix with sea salt and a little olive oil & balsamic.

A simple way to enjoy these grilled tomato skewer “lollipops” is on grilled bread swiped with a nice layer of ricotta cheese. Make sure to make a big platter of these little skewer lollipops for your gathering because they’re sure to be a hit. They’re so good, your guests will probably eat them right off the skewers just like candy.

Or, hollow them out fresh ones & place a baby mozzarella inside dipped in olive oil & cilantro/parsley. — Or; freshly hollow them out & place rounded baby mozzarella inside dipped in olive oil & cilantro or parsley. Skewer on individual sticks for a lovely and tasty presentation.

taken from “white on rice” couple.

Link to my “FOOD” board below on Pinterest: http://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

FUN

simply: It’s time for GRILL TALK

We all make mistakes. Here is Eight Grilling Mistakes and How to Avoid Them – according to the master herself me, I mean Martha Stewart.

Grilling is supposed to be easy. You just heat up the grill and throw your food on, right? Well, not exactly — but it isn’t much more complicated than that. As summer approaches, don’t let popular grilling “wisdom” over complicate the issue. Read on to find out which so-called tips you can definitely ignore.

1. DON’T skip the salt: You might have heard that salting meat before grilling will toughen it. Nope, it won’t! In fact, season your meat about 30 minutes before you get grilling.

2. DON’T use lighter fluid to get the grill going: You’d be better off using a chimney starter — unless you like the taste of lighter fluid.

3. DON’T press hard on your burgers — especially while they’re cooking: If you do, you’ll watch the flavor and moisture drip right into the grill. Much better to place them on the grill and then leave them alone until they need to be flipped (which should only happen once!).

4. DON’T flip out: Grilling isn’t fussy, so there’s no need to keep flipping your meat. Turn it only once — twice at most.

5. DON’T use that barbecue fork: Remember what happened when you got your ears pierced? The same will happen if you stick a fork into a steak on the grill. We beg you, use tongs or a spatula.

6. DON’T battle flare-ups with a spray bottle of water: Water + grease = not a good time. Calm grease fires with a flame-resistant kitchen towel.

7. DON’T use a knife to check for doneness: That’s one sure way to ensure a dry, tough piece of meat. Like babies and college kids, steak needs to rest. Take it off the grill and leave it alone for a 10 minutes (more or less, depending on thickness).

8. DON’T cook meat all the way through: Remember, meat continues to cook even after you take it off the heat, so remove it before it’s exactly to your liking.

Any others you know about?

FUN

simply satisfying – Almond Date Bars

These addictive energy bars are easy to make, easy to store and really easy to eat!

1 cup whole raw almonds
1 cup pitted dates (unsweetened) – about 12
1 cup raisins (unsweetened & *unsulphured). *No preservatives.
2 Tbsp. sunflower seeds
1 Tbsp. flax seeds (I buy the kind already ground with blueberries)
1/2 tsp. cinnamon

Put all ingredients into a food processor and pulse until ingredients form into a ball (the dates hold everything together, so if you need, add more). Pour the mix onto parchment paper & pat down with your hands. Refrigerate for 1-2 hours. Cut into squares, wrap in parchment paper and store in your refrigerator. You can freeze them too.

Tip #1: Cut a small piece of parchment paper to help pat the mixture down with. This will prevent mix from sticking to your hands.

TIP #2: Medjool dates are the best. You can try different combinations like cranberries instead of raisins, or a combo of half sour cherries & half raisins. Experiment.

TIP #3: The whole recipe is rounded out to a total of 2000 calories (It’s actually a bit less) so let’s say you cut the bars into 10 equal size pieces it works out to about 200 calories per bar. Not bad considering how rich & filling they are.

Enjoy!

Check out my food board on Pinterest: http://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

FUN

simply satisfying – DIY Infused Sea Salts & Spices

my own blend - sel de provence — **my own blend – sel de provence**

Salts, Herbs & Spice make everything Nice. There’s nothing confusing about infusing. These do-it-yourself finishing salts are not only great to have on hand for everyday meals but they also make an excellent hostess gift. Find a nice little container to put them in (as shown), tie a bow or ribbon & voila! They’re not fussy and you can tweak them to your liking.

For instance, I dry fresh lavender flowers, grind them (in a coffee grinder used specifically for purposes other than grinding coffee) and then put them into a container (I keep several clean empty ones on hand for this purpose ) with either course Himalayan pink salt or kosher salt for a nice flavor to add to pork roasts or potatoes. Add rosemary, thyme & oregano leaves for Sel-de-Provence.

**Malt Vinegar** – tastes better than it looks

This simple malt-vinegarsalt takes a few minutes of work to yield a summer’s worth of pub-fries type seasoning. In addition to chips (or any kind of potato dish), you can use it on shellfish or fried fish. Try it on popcorn too. I like to thinly slice Yukon gold potatoes & bake them at 375 F until done with a bit of olive oil & this salt sprinkled over them – tastes like a day at the beach.

6 Tbsp. of course salt

1 Tbsp. cornstarch

¼ cup malt vinegar

Stir all ingredients together until a loose paste forms. Pour onto a rimmed baking sheet & spread into a thin layer. Let stand at room temperature, uncovered for a day or two. The paste will dry into a hard, cohesive sheet.

Rake and mash sheet with a fork until it develops into the texture of course salt. Transfer to a container with a tight-fitting lid and store in a cool, dry place up to 3 months (that is, if it lasts that long).

Citrus Salt:

This will add a bright finish to curries, soups and stews – you can even sprinkle it on banana bread.

Preheat oven to 300 F. In a medium bowl, mix ½ cup of flaky sea salt with 1 Tbsp. of grapefruit zest, 2 tsp. orange zest, and 1 tsp. lemon zest, working zest into salt to eliminate clumps. Add ½ tsp. ground fennel seed, and spread across a parchment-lined baking sheet. Bake until zest is dried out, about 15 minutes (it should crumble when pinched). Let cool, then store in an airtight jar up to 2-3 months. Makes ¾ cup.

Herbs de Provence

The flavor is amazing here. Delicious sprinkled on salads, soups, fish, chicken, beef and pork. Did I miss anything?

2 Tbsp. dried rosemary

1 Tbsp. fennel Seed

2 Tbsp. dried lavender flowers

2 Tbsp. dried Italian Parsley

2 Tbsp. Dried Savory

2 Tbsp. Dried Thyme

2 Tbsp. Dried Basil

2 Tbsp. Dried Marjoram

Grind rosemary & fennel seed in a spice grinder (which could be a second coffee grinder); transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano & tarragon with the rosemary mixture. Store in an air-tight container between uses. Makes 1 cup.

Jam containers are great. — Small size jam jars are perfect for this.

Flower Pepper (okay, I had a lot of flowers last summer – here’s a way to make them last all year long).

Mix black peppercorns with dried rose petals and lavender (or other edible flowers like Calendula) for a colorful mix of flavor. Use it with salads, eggs, fish, meat, chicken or pasta dishes – pretty much everything.

The added touch: for a more personalized feel you can create your own label to stick on the lid of any jar. The receiver will remember who it came from and what exactly is inside.

Note: Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all. Composite flowers consist of a family of plants with heads composed of many florets, including the aster; daisy; dandelion; goldenrod; marigold; lettuces; ragweed; sunflower; thistle; zinnia.

AVOID: some flowers in particular to be avoided (but not a complete list) are: azalea, crocus, daffodil, foxglove, oleander, rhododendron, jack-in-the-pulpit, lily of the valley, and wisteria.

Have you ever tried creating your own versions?

Food board on Pinterest: https://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

FUN

Simply Satisfying: a taste of Spain – Chicken Marbella

It should really be called “Simply Spectacular.”

My friend Natalia turned me on to this recipe years ago, and it never fails to turn out delicious each time I make it. While prunes and capers might seem like an odd combination, when cooked together with chicken they create a delectable sweet and sour, savory flavor. The overnight marination is essential to the moistness of the finished product: The chicken keeps and even improves over several days of refrigeration; it travels well and makes excellent picnic fare.

Ingredients:

The original recipe calls for 2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on. Or, you can use an already cut-up chicken assortment of pieces like breast and thighs.

1 head of garlic, pureed

¼ cup dried oregano

Course salt and pepper to taste ( I like to use kosher salt)

½ cup red wine vinegar

½ cup extra vigin olive oil

1 cup pitted prunes (I prefer to halve them)

½ cup pitted Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

¾ cup brown sugar

1 cup white wine (if you can’t use wine, then use ½ cup of best quality chicken stock)

Fresh Italian parsley, chopped to taste

Combine Chicken with garlic, salt and pepper and all ingredients except brown sugar, wine and parsley. Cover, and let marinate overnight to produce the best results.

Pre-heat oven to 350F. Arrange chicken in a shallow baking pan in a single layer. Sprinkle with white wine and brown sugar.

Bake for about an hour, or until juices from chicken run clear (and chicken is not pink). Baste marinade every so often over chicken.

Enjoy!

Tip: if the amount of oil and vinegar seems like too much – remember that amount is for about 5 lbs. so you can adjust it accordingly. You might want to use the recipe “as is” because the juice is so flavourful and served over rice it works out perfectly.

FUN

Simply Satisfying: EASTER easy, but seems “gourmet” holiday ham

What are you making for Easter dinner?

If you’re on the hunt for something effortless and delicious then a ham is so easy to prepare and takes care of a main dish for many. Leftovers are great – you can enjoy ham & swiss cheese sandwiches with grainy dijon for days. In general I’m not really a ham lover (just a ham) but once a year I do enjoy this kind. Last year my main ingredients of cloves & maple syrup got rave reviews. Leave the Turkeys for Christmas & Thanksgiving and try one of these super simple recipes. For a change you can concentrate on some fancy sides. Serve with your favourites and don’t forget the chocolate.

Recipe #1

A HOLLYWOOD HAM

Serves 8

A good cut of meat for this recipe is the butt portion of a bone-in, *water-added ham.

Ingredients

1 5-to 6-pound bone-in water-added ham, butt portion
3 cups apple cider
1 1/2 cups packed dried **apple chunks (about 4 1/2 ounces)
3/4 cup golden brown sugar
6 tablespoons cider vinegar
3 tablespoons Dijon Mustard

*In case you’re wondering, ‘water added’ means it has been wet cured. This is typical of most ham and bacon on the US market. Dry cured ham is more expensive, will be labeled as such, and may be so salty and dry that you will need to soak it at home before cooking. So unless you made special effort to find dry cured ham (or bacon) it is wet cured.

Tip: **You can omit the dried apples altogether & just add a little extra apple cider instead or use a couple cut-up fresh apples.

Preparation

Preheat oven to 325°F. Place ham in roasting pan and bake until thermometer inserted into thickest part of ham registers 150°F., about 15 minutes per pound. Cool ham completely. (Can be prepared 3 days ahead. Cover and chill.)

Bring cider and apples to boil in heavy medium saucepan over medium-high heat. Boil until liquid is reduced to scant 1 1/2 cups, about 8 minutes. Whisk sugar, vinegar and mustard in small bowl until blended. Add to cider mixture. Simmer sauce until reduced to 2 1/4 cups, stirring occasionally, about 6 minutes. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 375°F. Cut eight 1/2-inch-thick ham slices from bone. Overlap ham slices in glass baking dish. Spoon sauce over. Bake until ham is heated through and sauce bubbles, about 25 minutes. Transfer to platter and serve. Bon Appétit (from the magazine and in general).

Recipe #2

THYME HONEY GLAZED HAM

Tri-colour carrots look pretty & taste good

Makes 12-16 servings

Hams with a thick honey glaze can sometimes be too cloying. This recipe takes a more balanced approach that results in a light sweetness and a beautiful shine.

Ingredients

3 tablespoons unsalted butter
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce

Preparation

Melt butter with thyme and let stand until ready to use.

Preheat oven to 350°F with rack in lower third.

Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.

Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.

Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.

Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more. Gourmet Magazine.

okay; but as an appy? This is the one time you get to dye for eggs. Don't miss the opportunity. — okay; but **as an appy?** This is the one time you get to dye for eggs. Don’t miss the opportunity.

FUN

Simply Satisfying Seder – Passover Lasagna

Passover begins on the evening of April, 14, 2014. This unleavened twist on lasagna is a great way to use leftover matzo after the seder. Substitute layers of matzo for the noodles, then fill them with a mixture of spinach and ricotta cheese. Look for the “kosher-for-Passover” signifier on all the other ingredients. I saw this in the Food section of the April issue of “Martha Stewart Living” magazine & thought it would be a brilliant addition to a Passover meal. See the Seder checklist below for basic guidelines to a seamless seder. “Mazel tov“

Matzo Spinach Lasagna (serves 6)

INGREDIENTS

Extra-virgin olive oil, for dish
2 cups ricotta or small-curd cottage cheese
4 large eggs
1 1/2 cups half-and-half
1 1/4 cups grated Parmesan (about 4 ounces)
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice
Pinch of freshly grated nutmeg (optional)
Coarse salt and freshly ground pepper
1 pound chopped frozen spinach, thawed and squeezed of excess moisture
4 sheets matzo

DIRECTIONS

Preheat oven to 400 degrees. Brush bottom and sides of an 8-by-8-inch baking dish with oil.

Whisk together ricotta, eggs, half-and-half, 3/4 cup Parmesan, zest, and nutmeg. Season generously with salt and pepper. In another bowl, toss spinach with lemon juice; season with salt and pepper.

Place 1 matzo sheet in bottom of prepared baking dish. Pour 1 cup cheese mixture over matzo. Sprinkle evenly with one-third of spinach mixture. Repeat layers 2 more times. Top with remaining matzo and drizzle with remaining cheese mixture. Sprinkle with remaining 1/2 cup Parmesan. Bake, uncovered, until puffed and golden brown on top, 35 to 40 minutes (cover with foil if browning too quickly). Let cool 15 minutes, then serve.

Recipe for Charoset

This fruit, nut and wine mix is eaten during the seder. It is meant to remind us of the mortar used by the Jews to build during the period of slavery. It should have a coarse texture. The ingredient quantities listed here are at best a rough estimate. The recipe below makes a very large quantity, but people usually wind up making more before the holiday is over. Other fruits or nuts can be used.

4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet wine
1/4 cup dry wine
1 Tbs. cinnamon

Shred the apples. Add all other ingredients. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients. Serve on matzah. Goes very well with horseradish.

Preparing for the Seder Meal Checklist

The Seder is the most important event in the Passover celebration, but there’s more than a few components to this intricate ritual. Use this checklist to keep track of everything from the wine glasses to the prayer books for a seamless Seder.

Tableware

Tablecloth and napkins.

Passover is one of the most celebrated holidays in the Jewish faith, so it’s customary to dress up the table with an elegant tablecloth and cloth napkins.

Scatter candles throughout the room and on the table for a warm glow.

Kosher dishes and utensils.

Whether you choose formal china or everyday dishware, don’t forget to keep kosher for the Seder.

Put two glasses, one for water and one for wine, at each place setting.

An extra wine goblet.

Fill an additional wine glass and place it in the center of the table for Elijah, a prophet who is thought to visit each Seder dinner.

Food and Beverages

Seder plate.

Set the Seder plate, filled with foods that symbolize the story of the Exodus, near the Seder leader’s place at the table. Arrange five items on the plate: a hard-boiled egg; a roasted shank bone; a spring vegetable such as parsley, called karpas; a mixture of fruit, wine, and nuts, called charoset; and either prepared or fresh horseradish, called maror. Some Jews include a sixth item called chazeret, often represented by lettuce.
Salt water.
Provide each guest with a small dish of salt water to dip their greens into.
Additional dishes of karpas, charoset, and maror.
To make things more convenient for guests, you can also set small dishes containing each item next to every place setting.
Matzah.
Put three pieces of matzah on a plate, cover with a cloth or napkin, and place underneath or near the Seder plate.
Wine.
Make sure there is enough wine on the table for each guest to have four glasses, an amount that symbolizes the four stages of the Exodus. Substitute grape juice for the children and the teetotalers of the group.

Miscellaneous

Copies of the Haggadah.

Lay a copy of the Haggadah, a prayer book that explains the story of the Israelites’ slavery in Egypt, on top of each guest’s appetizer plate, under the napkin.
Basin and towel.
Place a small basin filled with warm water and a towel on the table for two hand-washing rituals that occur during the meal.
Pillows.
It’s traditional for each guest to recline on a pillow during the ceremony to symbolize the comfort of freedom.

To those of you taking part in this important celebration, Mazel Tov!

FUN

food: Fantastic Frittata for Friends

For a perfect brunch try this sophisticated, no-frills recipe that can feed a few in no time.

Cast Iron is perfect for making this

Courtesy of Sarabeth Levine, the jam-making pastry chef, and restauranteur behind N.Y.C.’s beloved Sarabeth’s Kitchen, who swears by this one. “Always aim for a dish that’s easy to serve,” “Cold scrambled eggs are never acceptable, but a frittata can be warm or room temperature and still be delish.” I’ve tried her recipe which makes 4 to 6 servings and can attest that it is indeed a winner! It’s a bonus that Gruyère & Goat happen to be two of my favorite cheeses. A side salad will round out this meal beautifully.

Two-Cheese Frittata with Arugula

12 large eggs, beaten (this is why you want at least 4 people)

2 Tbsp. unsalted butter or olive oil, divided

1 cup packed arugula

3 oz. Gruyère cheese, coarsely grated

3 oz. goat cheese, broken into small pieces.

Position rack in center of oven; preheat to 350F.

In a large bowl, whisk eggs. In a 10-inch nonstick ovenproof skillet, heat 1 Tbsp. butter over medium heat. Add arugula; cook for 1 minute. Add remaining butter and eggs; immediately reduce heat to medium-low.

Cook for 8-10 minutes until bottom sets and top is partially set. Sprinkle on cheeses; let edges set (1-2 minutes). It should look shiny and uncooked on top, with cheeses still unmelted.

Bake in oven for 8 minutes, until cheeses melts and frittata puffs slightly.

Cut frittata into wedges, serve with side salad which we suggest sprinkling with toasted sunflower seeds. EAT.

Check back here Sunday to find out some interesting facts about Cheese in the “words” post. For instance, I found out that I’m a TUROPHILE. It sounds like a bad thing but it’s really not.

FUN

Simply Satisfying – Vegan Chocolate Chip / Coconut Cookies

These vegan friendly cookies are yummy enough for non-vegans too. They do not include the usual suspects (dairy such as butter, or eggs) nor refined sugar and all-purpose flour that are commonly used to make cookies.

They include:

1 cup instant oatmeal (or rolled oats)

½ cup coconut flour

½ cup whole wheat pastry flour

½ tsp. baking soda

¼ tsp. fine seasalt

Sprinkling of ground Cinnamon (about ¼ – ½ tsp.)

¾ cup firmly packed dark brown sugar (I used organic dark cane)

1/3 cup canola oil

¼ cup almond milk (I used the unsweetened version)

2 tsp. pure vanilla extract (or 1 ½ tsp. & ½ tsp. of almond extract)

½ cup vegan semisweet chocolate chips (like Sunspire – veganstore.com)

½ cup of unsweetened coconut flakes (optional)

Note: For my first batch I used a combo of Ghirardelli milk & semi-sweet chocolate chips that were on hand.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a large bowl, whisk together oatmeal (or oats), pastry flour, coconut flour, baking soda, cinnamon & seasalt.

In a medium bowl, whisk together brown sugar, oil, almond milk, vanilla (or combo of vanilla & almond extract); pour mixture into the batter and stir until combined. Stir in chocolate chips and coconut flakes.

For each cookie, drop 1 Tbsp. (or 2 Tbsp. for bigger cookies) of dough 2 inches apart onto the baking sheets. Note: Some of the dough might fall apart as you try to drop it – just roll it in your hands a little to shape it before putting it back on the sheet. It will still bake okay.

Bake for about 15 minutes. Let them cool slightly before moving them to a plate or tray. ENJOY these delicious guilt free cookies.

You can try substituting peanut butter instead of the coconut flakes or even adding a bit of natural peanut butter to the mix. I haven’t tried this yet but it definitely sounds good.

Do you have a great vegan cookie recipe you’d like to share?