Oh, Crockpot!

I loooove my crockpot. Like a high school girl loves Justin Bieber kind of love. Love.

It's not a word I throw around lightly. It has real meaning when I say it.

One of the things that I especially love about my crockpot are the unique things I can make in it. Crockpots aren't just for soups and stews anymore. Oh no, my friends, it is capable of a whole lot more. Besides the amazing ability to make fresh bread, crockpots can also be used to make yogurt. Whaaat?! Yes, yogurt!

I have wanted to make my own yogurt FOREVER! Besides being far too cheap to spend $5 on a 16 ounce container of Chobani, I just think it seems cool.

With my beautiful new crockpot fresh from its wrapping, yogurt was to be made.

Now, I'll admit it. I got a bit overzealous. When I saw that most recipes called for a half gallon of milk to be used, I balked! Half gallon?! I can get a half gallon of yogurt anywhere! If I'm coming to play, I'm coming to play hard. Give me the gallon, baby!

Do you know how much yogurt a gallon of milk makes? You would be correct if you said a GALLON OF YOGURT! Yes, a gallon of yogurt! I swear I prepare food as though I am a family of five.

What's worst is that I had apparently prepared something very peppery in my crockpot previous to this yogurt-making, which tinged the entire gallon of yogurt with a slight bell pepper flavor. Now, I have a gallon of pepper flavored yogurt!

Lessons Learned from Yogurt Making:
1. No, you do not need a gallon of a yogurt
2. Sterilize your crockpot as best you can to prevent unwanted flavor profiles from popping up in your creamy goodness
3. Do this again because (in spite of its mishaps) it is freaking awesome!

Homemade Yogurt topped with Chai-spiced Granola

Here are the step-by-step directions on how to make your own yogurt at home.

Homemade Yogurt

by Bonnie Graham

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Ingredients (1/2 gallon)

• 1/2 gallon milk
• 1/2 c of plain yogurt (for a starter)
• 1/4 c powdered milk, optional if you'd like a creamier yogurt
• Crock pot
• Thermometer
• Blanket
• Colander and cheesecloth (if you want to make a more greek yogurt consistency)

Instructions

1. Pour your milk in your crock pot and set it on high.

2. Heat milk until it reaches 180° (this took about 2 hours for me)

3. When 180° is reached, unplug crock pot, take the lid off and let cool until it's around 110°.

4. In a separate small bowl, mix together plain yogurt and powdered milk (if using)

5. When the temp is around 110°, add yogurt mixture and stir well.

6. Place the lid back on, and wrap crock pot in a blanket and let it sit on the counter for about 8 hours or overnight. You now have yogurt!

7. You'll notice a watery substance on top, this is whey. You can mix it in and put your yogurt in the fridge. If you'd like a thicker consistency, pour yogurt into a fine mesh strainer covered in cheesecloth. Drain in the fridge until desired consistency is reached.

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Snack Pack

Isn't there something about smelling other people's delicious food that makes you want to eat EXACTLY what they're eating IMMEDIATELY?!

This has become a regular experience for me in the last few months. My yoga teacher training happens to take place above a Panera Bread and Starbucks. While normally I bring my own food, there is something about watching other people drink their lattes and eat their soup out of a bread bowls that I can't resist!

One item that I have been a frequent consumer of is Starbucks' Protein Bistro Box. This box contains
a hard boiled egg, cheddar cheese, honey peanut butter spread, multi grain bread, apples and grapes. Sounds like just the thing a diabetic needs when doing 6 straight hours of yoga, right? 

Starbucks' Protein Bistro Box

Except it costs seven dollars. Seven dollars?! Yes, seven dollars! For essentially something I can make myself for 50 cents. Okay, maybe not 50 cents, but definitely for significant less then $7.

Challenge......accepted!

Here is my version of the Protein Bistro Box.

Isn't it cute?

My version of the Protein Bistro Box contains:
1 Jonagold apple - $.65
1 hard-boiled egg - $.25
1/4 c roasted peanuts - $.25 (though I could just as easily put in a couple of tablespoons of peanut butter)
2 slices of 2% milk cheddar cheese - ~$.75
1 Grab & Go Orange Oatmeal Cupcake - ~ $.75

For a whopping grand total of $2.65.

Take that Starbucks!

Almighty Chickpea!

I've been on a bit of a bean-buying kick.

Maybe it's my new love of the pressure cooker. Maybe it's because I want to see how many Whole Foods bags can fit into one cupboard. Or maybe I'm really just a sadist because I keep feeding Jerry tons of beans week after week!

Whatever the reason, I am definitely on a bean kick! However, after a certain point, one runs out of creative things to do on a daily basis with beans. Shocking, I know.

Well, not this time, my friends! I came armed with a crapton (excuse the expression) recipes to use up the dried chickpeas that sitting in my pantry.

No chickpea will go unused! I am like a Native American using every part of the animal! And you're going to reap the benefits with numerous, delicious chickpea recipes. I know you're excited!The first recipe that I will grace you will is the intersection of my "I can make that" philsophy and my obsession with all things hummus! Have I shared this obsession with you? When it comes to hummus, I just can't help myself! If there's hummus anywhere in my vicinity, you can bet that there's a gob of it on something I'm eating (or on my finger, depending on the day).

You can only imagine my delight when I saw that Trader Joe's is making a Hummus Salad Dressing. Hummus on my salad? Yes, please! I was so excited I dropped that bottle in my cart and went on my merry with chickpeas dancing in my head. It wasn't until I got home that I realized I paid $2.99 for what is essentially thinned out hummus. What?!? I know!

Well, take that Trader Joe's! I'm makin' my own hummus salad dressing! Grrr...

Knock-off Hummus Salad Dressing

by Bonnie Graham

Prep Time: 5 minutes

Keywords: sauce vegetarian beans tahini smoked paprika

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Ingredients

• 3/4 cup chickpeas
• 1/4 cup tahini
• 2 - 3 tbsp water (depending on desired consistency)
• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp red wine vinegar
• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 garlic clove, chopped
• 1/4 tsp sea salt
• freshly ground pepper to taste

Instructions

1. In a blender, puree until smooth.

2. Season to taste with additional salt/pepper if desired.

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Granola Muncher

I've had a SERIOUS hankering for granola lately! So much so, I even considered buying a bag of it at Whole Foods.

Granola in hand, on my way to the check-out counter, my "I can make that!" gene kicked into high gear. Why would I waste money on some over-priced granola when I can easily make my own? Lord knows we have enough grains to do!

Then, as if to punctuate the frivolousness of this purchase, I looked down at the nutritional information. Have you ever looked at the ingredients/nutritional information for store-bought granola? Because if you have, you've seen that there is enough sugar to put you into a diabetic shock! Okay, okay, maybe not that much. But there is a shit ton of sugar in most granola!

While it certainly taste delicious (and addicting) it's not exactly as good for you as you'd hope. With the "I can make that!" fever in full effect and my ridiculous craving for granola pushing forward, I decided to make a granola that would put all those other granolas to shame! Cry, Kashi! Cry! 


And I believe I have.

Cinnamon-Almond Granola


Ingredients
2 c rolled oats
1/2 c uncooked millet
1/4 c golden flax seed
1/2 c almonds
1/2 c pumpkin seeds
2 packets truvia
2 tsp cinnamon
1/2 tsp salt
1/4 c honey
4 tbsp almond butter
3 tbsp apple sauce
1 tsp vanilla extract**

**This granola would be even better if you put any dried fruit of your choice in. I did not because of that whole busted pancreas thing, but you should feel free.

Method
1. Preheat your oven to 350 degrees.
2. Mix ingredients from rolled oats through salt in one bowl. In a second bowl, mix honey through apple sauce (not the extract).
3. Place the bowl of wet ingredients into the microwave for 60 seconds. Add vanilla extract and stir well.
4. Mix wet ingredients and dry ingredients. Mix well to combine.
5. Spread granola out onto a pan lined with parchment paper. Bake for 20 - 25 minutes, flipping half way through to ensure even browning. Granola will crisp up as it cools.

Party Foul

Here I am, yammering away about steel cut oats and knee injuries, completely forgetting about promised party recipes from my Goodbye Astoria Farewell Party. Silly me. 

One of the recipes that received the biggest compliment at our recent party were my two hummus(es?). People were surprised that they were actually homemade, because let's be honest....most homemade hummus suck balls. It's true. They do. Usually, homemade hummus doesn't have the right flavor or consistency compared to the ones you buy in the store.

Truth be told, I am addicted to hummus! Addicted! I can finish off an entire container...by myself...in one sitting. No lie. If it was possible to do lines of this stuff, I would. That's how much I need it!

Jerry had recently uncovered the "secret" to good homemade hummus, which is a shit ton of tahini sauce. I put "secret" in quotes, mostly because I already knew this to be true. I've just been too chicken to add the amount of tahini necessary to obtain true hummus flavor. One reason for my fear is because tahini can be a little pricey. The second reason is because I'm always trying to watch the fat and calories that goes into my food. Tahini tends to be higher on the fat and calorie side of things.

Luckily, I had Jerry there to push me past my hesitation. And by "push me past," I really mean completely take over all hummus making! However, with our combined efforts, we made some pretty kick-ass hummus.

On the left is original hummus.
On the right is chipotle pepper hummus. 

Original Hummus

Ingredients
1 - 2 garlic cloves
1 can chickpeas, reserve 3 tbsp of liquid from the can
1/2 c to 3/4 c tahini, to taste (this is sort of a taste judgement call)
3 tbsp olive oil
2 tbsp lemon juice
The zest of one lemon
1/4 tsp paprika and chili powder
salt and pepper to taste
water, if needed to reach desired consistency

For Chipotle Pepper Hummus, add 1 - 2 chipotle peppers in adobe sauce, to taste.

Method
1. Add garlic cloves to a food processor. Process until garlic is cut up into small pieces.
2. Add all of your ingredients, except olive oil, to food processor. Begin to process, slowly streaming in the olive oil as you go.
3. Stop processor to scrape down sides occasionally to ensure all bits and pieces get incorporated.
4. Once desired consistency is obtain, top hummus with extra olive oil and a sprinkle of paprika.

Sophie's Choice

As spring slowly creeps its way into view, we bid farewell to Hot Chocolate Season. But not without my sharing a homemade hot chocolate recipe. Because, unfortunately, Hot Chocolate season isn't exactly conducive to Diabetes Season, which isn't seasonal at all!

While I managed last year with a hot cocoa mix from Trader Joe's, which was only 15g of carbs per serving, it's a little expensive. $4.99 for the can! My cheap gene shows through when I'm clutching that hot chocolate tin in the check-out line, still not completely committed to buying it, but knowing that I'm going to have to make a decision soon! It's like Sophie's Choice on that line!

The other night I was craving some hot chocolate, but didn't have any of my overpriced TJ mix. I looked through the roomie's options of Swiss Miss, which still only had 23g of carbs, but also a crapton of chemicals in it! Not like my pure, delicious TJ's one.

I decided that I was just going to make it homemade. I do have a real cocoa sitting in my pantry, just waiting for diabetes to go away so I can start making delicious cakes and muffins and pies, oh my! This was actually pretty easy and much better then the processed, chemicalized SwissMiss version.

Pumpkin Pie Spiced Hot Chocolate - because you got to slip the pumpkin in every way you can!
Serves 1

Ingredients
1 1/2 tbsp cocoa
1-2 packets truvia (for the diabetics) or 2 - 4 tsps sugar - the less sugar, the more bitter the flavor
pinch of salt - helps to bring out chocolate flavors
1/4 tsp pumpkin pie spice or any flavoring of your choosing
1 c milk
1/2 tsp vanilla extra or any extract of your choosing

Method
1. In small saucepan, combine the cocoa, truvia/sugar, salt, and pumpkin pie spice. Add a little bit of milk to help bind the cocoa. Put on over medium low heat. Stirring ingredients until sugar is dissolved or the mix comes together in thickish liquid.
2. Slowly add milk while whisking. Be sure to whisk up all the cocoa from the sides of the pan. Add vanilla extract.
3. Let come to a very low simmer before removing from heat, being sure to whisk several more times to incorporate the cocoa mixture.
4. Pour into a cup and enjoy!

As an aside, I love when I do spell check and it highlights "crapton" as an error. It makes me chuckle!

Waiting Not Required

When my "Eat Local, Grow Your Own" kick started, I decided that I was going to make my own beans!

Let me clarify. I don't mean grow my own beans. More in that I would purchase dried beans and cook them myself. How that relates to eating locally and growing my own, I'm don't really know. My logic eludes me even now, but I'm sure it made perfect sense when I bought 5 pounds of dried beans! Five pounds of dried beans that have been sitting in my pantry for the last 4 months!

While there are parts of my life that can be very organized, prepping food ahead of time is not my strength. When I what to cook something, I want to cook it NOW! I don't want to wait for pre-soaking, soaking, marinating, rising...anything that requires me to wait is  a recipe I usually skip. I am the product of the immediate gratification generation!

This past weekend, I told myself that I would commit to soaking my beans! I got myself pumped for it! It was going to happen, my friends! Yes! Yes, it was! Chest bumps and high fives all around!

Then, each day passed and I didn't soak my beans. Disappointing.

Finally, I googled whether there was any other way to make these beans without having to soak them overnight and boil them for 8 hours. I came across this method and tried it with my garbanzo beans. It worked! And trust me, it is definitely worth the extra effort. These beans are much more flavorful then your usual canned ones. I measured the beans into 1 and 2 cup portions, which then went into the freezer for later use. I put a little cooking liquid in each bag to prevent them from drying out.

These are especially yummy when used in Chick(peas)'n Biscuits.

Easy Peasy Garbanzo Beans

Ingredients
1 1/2 lb dried garbanzo beans
1 tbsp salt
Water to cover the beans by 1 1/2 inch

Dutch oven

Method
1. Preheat oven to 275 degrees.
2. Put beans, salt, and water in the dutch oven and heat over medium high heat.
3. Let beans boil for 15 minutes on stove top. Make sure you start your timer once the beans have started boiling and not before.
4. Once the beans have boiled for 15 minutes, cover and put in the oven for 75 to 90 minutes or until tender. You may need to check the beans to ensure there is enough water during cooking.
5. Cool and add to ziplock bags for freezing. Will last in the fridge for 1 - 2 weeks.

End of Summer....

One of my favorite things about summer is the tomatoes! I love fresh, ripe garden tomatoes! Sometimes, I'll just slice them up and eat with a little bit of salt. So good! I'm always sad at the end of the summer, not only because I won't see the sun again until May, but because I know tomato season is soon tapped out. 

When it's the season for it, I like making fresh plum tomato sauce, using actual real tomatoes! It's a little more time consuming then using canned tomatoes, but oh so good. I have fantasies of eventually jarring some up and giving them as gifts for the holidays. If it wasn't for the overwhelming fear of giving my friends and families a wicked case of Botulism.

Homemade Tomato Sauce

Ingredients
2 lbs ripe plum tomatoes
2 garlic cloves, chopped
1/2 medium onion, diced
1 tbsp dried oregano
1 handful fresh basil
salt and pepper
olive oil

Method
1. Bring a large pot of water to a boil. While waiting for the water to boil, cut a small "x" on the bottoms of each tomato.
2. When water is at a boil, drop a few tomatoes at a time into the pot. Let the tomatoes boil for 1 - 2 minutes depending on the size of the tomato. Then drop boiled tomato into a cold water bath. This is help you peel the tomatoes' skins. If you don't mind the skins, then you can skip this step and just diced the tomatoes with their skins on. You will also diced the skinned tomatoes.
3. Heat up onions, garlic, and oregano in olive oil. When onions and garlic start to brown, add your diced tomatoes. Salt and pepper.
4. Bring your tomatoes to a simmer. Let the sauce simmer for an hour to an hour and half. Add the fresh basil.