Triple Berry Tart

Recipe adapted from: http://www.greenereating.com/2009/03/blackberry-tart.html

I posted about the Blackberry Tart linked above a few months ago. While we really enjoyed it, I thought I could make it even better by adjusting the crust to filling ratio and adding some other berries. Some of you know that I love Razzleberry Pie, so I figured making this tart using more berries may make it more like the Razzleberry pie and we love the result. I made it for Thanksgiving and again for the ward Christmas party. I have only made it using fresh berries, but the original recipe says that frozen works too.

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*
2 c. fresh or frozen blueberries*
2 c. fresh or frozen raspberries*

5  Tbsp. honey

2 1/2 Tbsp. arrowroot or cornstarch

3 Tbsp. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 - 10 inch tart pan or springform.  Set in fridge while making filling.
• Place 3 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 4-5 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat. Cool slightly.
• Mix with the rest of the berries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

As a bonus, it is a great source of Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!

Fresh Cranberry Relish

1 bag fresh cranberries 

1 Granny Smith Apple 

1 Gala Apple 

1 small can crushed pineapple (drained) 

1 small can Mandarin orange segments (drained) 

2 - 4 Tbsp. cup orange juice 

handful chopped walnuts, optional 

sugar or honey to taste, optional 

Core apples and chop with cranberries in food processor and put in large bowl.  

Add orange juice, crushed pineapple, Mandarin oranges segments, and chopped walnuts.  

Sprinkle with sugar or honey and mix, taste, and add more sugar to taste chill.  

*As you can see, I pulse everything together in the blender then add roasted chopped walnuts.

Sausage Egg Roll in a Bowl

Adapted from: https://www.bunsinmyoven.com/2015/08/24/sausage-egg-roll-in-a-bowl/

We had this for supper and all really enjoyed it! Ben even asked to have it again for lunch tomorrow. We buy the big bag of coleslaw at Sam's Club and use it for Thai Chicken Salad and this. We followed the original recipe and it was just enough for our little family, but we all felt that it had more than enough meat and flavor so I have adapted the recipe below to add more cabbage. We had cucumber rounds on the side.

Ingredients:
1/2 - 1 lb. nitrate free sausage (use any high quality sausage you prefer, although I wouldn't choose Italian. Andouille and Kielbasa are both good.)
9 - 12 c. coleslaw or shredded cabbage
4 cloves garlic, minced
1 Tbsp. ginger, minced
1-2 Tbsp. soy/tamari sauce
1/3 c. chopped green onions
1 Tbsp. sesame oil

Directions:

1. Heat a large skillet or cast iron pot over medium heat. If using turkey or chicken sausage spray or oil skillet. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
2. Add the coleslaw, garlic, ginger, and soy/tamari sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
3. Remove from the heat and top with green onions and drizzle with sesame oil.
4. Serve immediately.

Blackberry Tart

Recipe Source: http://www.greenereating.com/2009/03/blackberry-tart.html

Since we are trying to eat healthy, I made this Blackberry Tart for Josh's birthday that  was recommended to me by my friend, Angela.  It was really delicious and easy! I made it in a springform pan. Next time I make it I plan to make it in a larger size pan and make a little more filling. The crust to filling ratio was perfect in the middle, but the edge had a little too much crust. When you make it be sure to plan enough time to refrigerate for at least 3 hours. 

Crust

3 c. walnuts

1 1/2 c. dates

Filling

5 c. fresh or frozen blackberries*

3 T. honey

1 1/2 T. arrowroot or cornstarch

2 T. water, or juice from frozen berries

• Combine walnuts and pitted dates in a food processor or blender. I used my Blendtec Twister Jar and did 1/3 at a time.
• Process until well mixed and ground, but not smooth (about 30 seconds- it should be a course texture when done).
• Press into a 9 inch tart pan or springform.  Set in fridge while making filling.
• Place 2 c. of the berries along with cornstarch and water (or juice) in a blender.
• Blend into a puree.
• Place in a small saucepan along with honey and cook puree over medium heat, stirring constantly for about 3-4 minutes.  It should lose its cloudiness and thicken.
• When it thickens and the cloudiness is gone, remove from heat.
• Mix with the rest of the blackberries and fill tart shell.  
• Refrigerate for at least 3 hours.  Make sure it's covered so it doesn't pick up moisture from the refrigerator.

*If you are using frozen berries, make sure they are completely thawed.  If not, they will dilute the filling and make it runny.  

**You may need to process crust in 2 - 3 batches so it doesn't get too smooth (you should not process more than 40 seconds for each batch).  If it's over processed the crust will end up pasty, if it's not quite ground enough it won't hold together.

*One serving (it serves 8) gives about 120% of your daily value for Omega 3 fatty acids.  It is also very high in manganese, copper, fiber, and vitamin C and has tons of antioxidants!

Banana Muffins

This is Mom's recipe with some tweaks. Apparently Andria isn't the only one who got Mom's inability to make a recipe without adapting it. 😂 I usually double the recipe and put some in the freezer.

Banana Muffins

Mix together and set aside:

     2 ½ c. whole grain flour mix *See note below

     ½ c. quick oats
     1 ¼ c. sugar

     1 Tbsp. ground flaxseed

     ¾ tsp. baking soda

    1 ½ tsp. baking powder

    1 tsp. salt

Mix wet ingredients:

     2 c. bananas mashed (6-8 bananas) – the riper the better.

     3 eggs

    ¹/₃ c. coconut oil, melted  (you can use any oil you prefer)

    ¼ c. unsweetened applesauce

Combine the dry and wet ingredients. Optional add-ins:

    ½ c. roasted chopped nuts (I use walnuts)

    ¾ c. dark chocolate chips (Enjoy Life Brand for dairy free)

Spray or line muffin tins and fill 3/4 full (I use a large cookie scoop). Bake @ 375 degrees for 15-20 minutes or for mini muffins 8-9 minutes. Baking time may vary based on your oven and muffin tins.

Once cool store in an air tight container or freeze.

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oat, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour.  I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.

Pumpkin Banana Bread/Muffins

This is my version of Natalie's Pumpkin Banana Bread/Muffins. I reduced the sugar and usually make them dairy & gluten free. These are my kids favorite muffins and I make them year round.

Mix together and set aside:    

      3 mashed ripe bananas

      1/3 c. orange juice​

      6 eggs, beaten

      3/4 c. unsweet​ened applesauce
      3/4 c. vegetable oil (It can be melted coconut oil, vegetable, or whatever you prefer)

      1/3 c. almond or skim milk

      1 large can (29 oz.) pumpkin​

      3 c. sugar (You can substitute sugar in the raw or replace half with stevia in the raw.)

Mix:   

     5 c. whole grain flour *I use a homemade gluten free whole grain flour mix. Equal parts amaranth, buckwheat, millet, oats, and teff.​

     1 c. quick oats

     1 Tbsp. baking soda
     2 tsp. baking powder (optional, but I like to include)
     1 - 2 Tbsp​. ground flaxseed

     1 Tbsp.  cinnamon​

     1 Tbsp. salt​

     1 tsp. nutmeg​

Mix wet and dry ingredients together.  

Blend in: 
       1 - 2 tsp. vanilla

       1 ½ c. dark chocolate chips (1 bag of Enjoy Life Chocolate Morsels or Mini Chocolate Chips for Dairy free)

Pour in oiled and floured bread pans--makes 5 regular size.  Bake for 1 hour @ 350. For muffins, bake 14 - 18 minutes @ 375 -- makes 4 - 5 dozen muffins. For Mini Muffins bake 8-9 minutes. Baking times may vary based on your oven and your muffin tins.

Once cooled store in an airtight container or these also freeze beautifully. 

*For the Gluten Free Whole Grain Mix I usually buy a 4 pack of Bob's Red Mill of each flour (amaranth, buckwheat, millet, oats, and teff). I dump a bag of each in a huge bowl and mix it together. You can also add oat flour. I store the mix in a large freezer bag. This mix works great for muffins, but I haven't tried it for anything else.

**You can omit the chocolate chips and use a streusel topping instead and they are great that way too. They are still really good even if you leave out both the chocolate chips and topping.

Streusel Topping: Mix 1/4 cup brown sugar (packed), 1/4 cup flour, 1/4 cup oatmeal, ½ tsp. cinnamon & 3 Tbsp. soft butter or coconut oil

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Our Favorite Guacamole

Recipe and picture source: http://www.fortheloveofcooking.net/2008/02/guacamole.html

We came across this recipe many years ago and it is our favorite guacamole! We rarely order guacamole from restaurants because it is often disappointing compared to this (plus it is so overpriced most of the time).

Ingredients:

• 4 ripe (soft but not mushy to the touch) avocados
• 1/4 sweet yellow onion, diced (you can use red instead if desired)
• 3 cherry tomatoes, diced
• 1 small handful of chopped cilantro
• 1 clove of garlic, minced
• 1 jalapeno, diced finely (if you want it spicy)
• Sea salt to taste
• 1-2 limes juiced to taste 

Directions:

1. Slice the avocados lengthwise around the seed. Gently hit blade of knife on the half of the avocado with the seed and twist – seed should come out easily. Dice into segments in a crosshatch pattern and then remove with a spoon. 
2. Mix the remaining ingredients together without smashing the avocado too much. Make sure to add the lime, it adds great the flavor and also keeps it from going brown.
3. Serve with fresh tortilla chips or as a topping for any of your favorite Mexican dishes.

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Delicious and Nutritious Energy Bars

*Several of the family have asked me for this recipe so I thought I'd share here.  Hope your family enjoys them as much as mine does!

Ingredients:
1 cup dates, pitted (I buy mine at Sam's, usually equals 15-16 whole pitted dates)
1 cup raw walnuts (almonds are also good but will need to add another TB of oil)
1/2 cup hemp seeds (I never have these.  I substitute chia seeds and/or ground flaxseed)
1/2 cup sesame seeds
1/4 cup cocoa powder
pinch of sea salt
2 tablespoons coconut oil (melted)  (3 TB if using almonds because they are a drier nut)
1/4 cup Adam's natural peanut butter
1 tablespoon vanilla extract
1/2 cup coconut flakes
1/2 cup dried cherries (optional but good)
1/2 cup dark chocolate chips (optional but good)

Directions:

1.  Combine dates, nuts, seeds/flaxseed, cocoa powder, and sea salt in food processor or strong blender.  Pulse and process all the ingredients together until the texture is coarse.
2.  Add coconut oil, peanut butter, and vanilla.  Pulse again until the mixture reaches a dough-like consistency.  Remove from blender and place in a medium mixing bowl.  Stir in the coconut, cherries, and chocolate chips.  Mix well.
3.  Press into a greased 8 X 11.5 inch baking dish.  Place in freezer for 30 minutes to harden.  Cut into bars and store in an airtight container in the refrigerator for up to 1 week.  (I have usually kept mine in the freezer.)


*I copied this recipe from the Sam's Club magazine, Healthy Living Made Simple.  You can find the original recipe without my changes at http://healthylivingmadesimple.com/recipes/recipe-from-misty/  .   I have included my changes here. 

*This could easily be made into a "clean" recipe if original recipe was used.

Homemade Detergents and Cleaners

Some of you know that Miss E started having some skin irritation about a year and a half ago. We have it pretty well under control now and one of the things that has helped is making our own detergents. During the summer we had a Relief Society activity where we received recipes for several cleaners. I haven't tried all of them, but the sister teaching us said she found the dishwasher detergent and laundry detergent made the biggest difference for her family's skin issues. We have used and like both laundry detergents and the dishwasher detergent. I just use plain white vinegar in place of fabric softener, but if you want something to add a nice scent to the clothes you can try the recipe below. For our spray cleaners we are still using Melaleuca products and Thieves.

We go through a lot of vinegar and baking soda these days!

Laundry Detergent:

1/2 cup baking soda

1/2 cup citric acid

1 cup washing soda

1/4 cup coarse sea salt

1 bar castille soap, shredded (We use the Bosch shredder.)

Blend and use 1/4 cup per load.

Since this recipe doesn't use OxiClean, depending on the load I add 1/2-1 scoop of OxiClean.

Bulk Laundry Detergent:

3 bars Fels-Naptha, shredded (We use the Bosch shredder.)

1 - 4 lb. box baking soda

4 lb. OxiClean

1 box washing soda

1 large or 2 small laundry softener crystals (I omit this!)

Mix well and use the OxiClean scoop.

Fabric Softener:

6 cups hot water

3 cups white vinegar

2 cups conditioner

Mix and use 2 Tablespoons per load.

I haven't used this recipe. I just use 1/3 cup white vinegar per load.

Bleach (Seventh Generation recipe):

3 Quarts water

1/4 cup lemon juice

1 cup hydrogen peroxide

Use 1/2 cup per load.

Dishwasher Detergent:

1 cup Borax

1/2 cup citric acid

1 cup washing soda

1/2 cup salt

Mix well. Fill detergent area to fill line. 

Use white vinegar for rinse aid (instead of Finish Jet Dry).

Bathroom Cleaner:

Almost boil 1 1/2 cups white vinegar

1 1/2 cups Dawn Dish Soap

Let sit 10-20 minutes, then wipe clean.

All Purpose Cleaner:

6 drops of lemon essential oil (or other citrus)

3 cups water

Mix in spray bottle.

Hardwood Floors:

2 cups water

2 cups white vinegar

2 cups rubbing alcohol

6 drops of Dawn dish soap

5 drops essential oil