missjunebug is late to the smoothie craze, but people smarter than she have finally convinced her it’s a fine way to fine tune her nutritional intake. She took the plunge on AmazonSmile.com (so a % of her purchase goes to One Acre Fund!) and selected a Vitamix Professional Series 300! What. a. machine!
In mere minutes missjunebug whipped up some coconut milk for future smoothies. It’s actually really easy to make your own coconut milk.
Here’s a simple recipe to try:
missjunebug’s Homemade Coconut Milk
Bring 3 cups of water and a pinch of salt to a boil in a saucepan. Remove from heat and add 1 cup of unsweetened coconut. Stir and let the mixture rest for 10 minutes. Then Vitamix it until smooth (30-60 seconds!) Strain through a cheesecloth-lined strainer, squeezing out the last drop of milky goodness. Store in a glass jar in the frig for 3-4 days or freeze into cubes.
With that success under her little bug belt, missjunebug moved on to smoothie making! Fun times!
After reading a bunch of recipes, she decided just to wing it with this concoction.
missjunebug’s Completely Unoriginal Very Berry Smoothie
2 cups of Baby Romaine
1-2 cups frozen berry medley (raspberries, blueberries, and blackberries)
3-4 ice cubes
1/2-3/4 cup coconut, almond, or soy milk. (you choose!)
Pour in 1/2 the milk. Then layer in the greens first, then the berries, then the carrot, topping with the ice cubes. Add milk to keep the Vitamix mixing until the smoothie is, well, smooth! Probably makes two servings, but mjb drank both!!
missjunebug may be late to the smoothie party, but she’s overcome her prejudice against pulverized greens and is ready to mix it up!!!
missjunebug spent a little time in her kitchen this weekend baking up some super delicious, super easy Yes! Yeast Rolls! In fact that’s what she and her trusty Mr.JB had for dinner last night. Bread being the Staff of Life, missjunebug is all for having some homemade SofL every once in a while.
missjunebug has a dear friend who calls such white flour concoctions Frankenbread, being on an anti-gluten crusade in her own life. To her friend missjunebug has two things to say: “De gustibus non est disputandum” and “You only live once!” Seriously, she appreciates her friend’s efforts at living a nutritionally clean life–would that missjunebug could be so disciplined, but if you have been reading this blog for any length of time, dear Reader, you must know missjunebug is erraticinconsistent whimsical in her nutritional leanings so she figures the occasional unbleached King Arthur White Flour yeast roll can only nourish her little bug soul if not her little bug body. C’est la vie!
So without further ado or rationalization missjunebug presents
missjunebug’s Yes! Yeast Rolls!
Adapted from a recipe mjb found somewhere in the never ending, constantly refreshing, infinitely entertaining, always inspiring annals of Pinterest.
Super Simple Ingredients
2 sticks butter
1 cup water
3/4 cups sugar
1 1/2 teaspoons Kosher salt
2 eggs (Organic!–could help counteract the demon white flour)
2 packets of Fleischmann’s Active Dry Yeast
1 cup warm water
6 cups King Arthur unbleached white bread flour
Super Simple Directions
Warm up your oven for a while at about 225 degrees, then turn it off. This will be the perfect place to let your dough rise.
Bring 1 cup of water to a boil in a saucepan. Remove from heat and add the 2 sticks of butter. Stir until melted.
Add sugar and salt. Stir until dissolved. Set aside to cool.
Whip up the eggs with a wire wisk in a small bowl until nice and creamy. Add to cooled butter/sugar/salt mixture. missjunebug suggests you now transfer this mixture to your Kitchen Aid mixer!
In a separate bowl, add 2 packages of yeast to 1 cup lukewarm water. Stir and add a teaspoon of sugar if you feel the need to proof the yeast (checking to see it is still active!). If the mixture double in volume and foams nicely, your yeast is alive and well.
Add the yeast mixture to the butter/sugar/salt mixture. Combine and then begin to add the flour one cup at a time until all the flour has been blended into the b/s/s/y mixture. missjunebug uses the regular Kitchen Aid paddle, not the dough hook to combine the flour with the b/s/s/y mixture.
Grease a large glass bowl with butter. Transfer the dough to the glass bowl and then flip it over! That way both sides are buttered up.
Cover with a lightweight kitchen towel and place in over to rise for 1 hour. Remove dough from bowl and place on floured cutting board to knead by hand for 2-3 minutes. Place back in bowl and let rise for a second time for about 30 minutes.
After second rising, place dough on floured board, roll out with a rolling pin, and cut into rounds using a biscuit cutter or pint-size glass. Silpat or parchment paper-up your cookie sheets and place rolls two or so inches apart. Let rise one more time for about 45 minutes.
Bake at 400 degrees for 10-14 minutes. Keep watch for golden brownness! Remove from oven, slather with butter, and enjoy!
These rolls are easily frozen and reheated in a toaster oven for daily deliciousness!
missjunebug has a love of all things nutty and apricoty. When the two are in combination she’s twice as happy. If you find yourself occasionally craving some carbs, try this sweet little tea bread on for size. missjunebug thinks you’ll find it fits your appetite perfectly!
missjunebug’s Apricot Nut Bread
2 1/2 cups unbleached flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon Kosher salt
3 tablespoons Canola oil
3/4 cup orange juice
1/2 cup milk
4 teaspoons grated orange peel
1 cup chopped dried aprictos
1 cup chopped pecans
Heat oven to 350 degrees. Grease and flour a loaf pan (9x5x3inch or two mini loaf pans). Measure all dry ingredients into a large bowl. Add the liquid ingredients and chopped fruit and nuts. Mix well with hand mixer or Kitchen Aid, occasionally scraping the sides of the bowl.
Pour into prepared pan. Bake 50-60 minutes depending upon the idiosyncrasies of your oven! Check the doneness of the loaf with a toothpick–it should come out clean when inserted in center. Cool on a rack for about 15 minutes, then invert pan and remove loaf. It should come out easily!
Serve warm, cold, or toasted. Slice thin and smear with butter or cream cheese or apricot Stilton cheese spread!! Divine!
mjbTip: Make some tea bread today! It’s super easy and super delicious!
missjunebug loves fall in SoCali! The fall of blazing orange pumpkins, cool, crisp weather (almost here!), clear dark-sky nights (rain by Thanksgiving), sweater warmth (cashmere, please!), and plenty of practice baking going on so that missjunebug can be ready for pie duty on Thanksgiving day. So how has missjunebug been preparing herself for all that’s fall?
First, she headed to her fave pumpkin patch at Underwood Farms 3370 Sunset Valley Road in Moorpark and picked some perfect pumpkins for her porch! (Whew! So alliterative!) Take a look:
missjunebug worked up a serious appetite and decided it was time to make one of her fave cookie recipes: Monster Cookies! So appropriate for the Halloween month of October. Are they scary? Not really. Just big and fun and delicious. The secret: No flour! Just some healthy oats, some (maybe not so healthy) sugars, peanut butter and voilà! Monster Cookies! Easy to make. Easy to eat. Easy to freeze for later!
Here’s are the recipes for a ton o’ cookies (the first one) and a half ton o’ cookies (the second one):
Beat the room temperature butter until nice and creamy. Add the sugars, vanilla, syrup, and baking soda. Add the eggs and beat in a few at a time. Next, blend in the peanut butter until the mixture is thick and semi-gooey! Throw in the oats, M&Ms, and chocolate chips and you are good to go. Scoop a large size cookie onto Silpat-lined baking sheets. Bake at 350 degrees for 13 to 18 minutes, depending upon how crispy you want the cookie to be. missjunebug likes hers super crispy, but it’s up to your taste!
Remember what missjunebug says: “De gustibus non est disputandum!” There’s no accounting for taste (so each to his/her own!)
Too many cookies? Yeah, this Full Recipe makes about 12-14 dozen depending upon the individual size of the cookie. That’s a lot o’ cookies!!!
Try this instead:
1 lb. brown sugar (= 2 cups)
2 cups granulated sugar
1/2 T. vanilla
1 T. Karo syrup
4 tsp. soda
1/2 tsp salt
1/2 lb. butter
1 1/2 lbs. peanut butter
9 cups Quaker Old-Fashioned Oatmeal
1/2 lb. M&Ms
6 oz. semi-sweet chocolate chips
Throw in a bowl and beat the heck out of the ingredients. (Not really. Just read above Full Recipe for how to combine the ingredients!)
These cookies should be stored in an airtight tin or container. You can also Ziploc them into freezer bags and save some for later!
mjbTip: Go out and have some fall fun! Welcome October indeed!
missjunebug had a fine time recently at Underwood Family Farm in Moorpark playing Farmer-for-the-Day! It’s black-eyed pea pickin’ season and the good people at Underwood have rows and rows of bushy black-eyed pea plants just waiting for pick-your-own peeps to drop by and fill up their bags with these beautiful peas famous in the South. They even have a restaurant named after them! Yes! The Black-Eyed Pea! A pretty decent place to eat all your southern faves when you’re in the South: cornbread, okra, collard greens, black-eyed peas (natch!), fried chicken, and, well you get the idea.
missjunebug donned her straw hat, hiking boots, old jeans, hiking shirt, and super bright orange garden gloves in preparation for taking on row after row of pea plants. She garnered four bags full o’ peas ripe for the shelling. Picking is really the easy part. Once she got home, she had to start the labor intensive task of shelling each individual black-eyed pea pod and popping out those beautiful peas. Fun times!
She’s still got a few (hundred!) to go, but she’s managed to Zip-loc lots of peas for the deep freeze. missjunebug will have plenty to eat on New Year’s Day 2014, making sure she covers her year with good luck by eating black-eyed peas that day, one for every day of good luck! Okay, not really. A bowlful will do. She might explode if she actually ate 365 peas in one sitting.
Here’s a simple recipe from missjunebug’s Aunt Mary that pleases the pea palate!
Black-Eyed Peas that Please
1 1/2-2 cups of shelled fresh black-eyed peas
1/2 medium onion, chopped
2 medium tomatoes, chopped
2 slices uncooked bacon for flavor
1-3 shakes Tabasco
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
Place peas in a saucepan. Cover with water. Add chopped onion, chopped tomatoes, sliced bacon, Tabasco, salt and pepper. Stir. Heat on medium heat. Bring to a boil, then lower heat for a continuous simmer for about 20 minutes or until peas are slightly firm, not mushy. Adjust seasonings. Enjoy.
Eat with cornbread, over rice, or just on their own with the delicious soupy juice they are cooked in! You might have to have some serious Southern roots to enjoy these beauties, but keep an open mind and give them a try. They are delicious, nutritious, and lucky!
So it’s that time of year when missjunebug and her Trusty Mr.JB begin to think about improving their health, slimming down a bit, and getting fit! The January resolutions didn’t quite pan out and the pre-Easter makeover didn’t quite make it, so now summer looms in the June gloom and they are both ready to turn over a new (stevia-sweetened) leaf.
As mentioned in an earlier post, missjunebug and her fab fam have been reading the Tim Ferriss books all of which riff on the number four: Four-Hour Work Week, Four-Hour Body, Four-Hour Chef. They are fun x 4 to read and they guarantee full body, brain, and brawn overhaul with minimum expenditure of effort and maximum pay off. Tim even encourages his readers to learn a foreign language along the way to their “new you” status! missjunebug is pretty sure with Tim Ferriss as a guide, anything is possible!
Which brings missjunebug back to the Easiest Eating Plan Ever: Four-Hour Body. Five Simple Rules. These are reproduced straight from missjunebug’s copy of Tim’s awesome book Four-Hour Body. Some of these succinct rules will sound very, very familiar to you as they appear on most sensible eating plans these days. Others not so much.
Rule #1: Avoid “white” starchy carbohydrates (or those that can be white). This means all bread, pasta, rice, potatoes, and grains.
Rule #2: Eat the same few meals over and over again, especially for breakfast and lunch. You already do this; you are just picking new default meals.
Rule #3 Don’t drink calories. Exception: 1-2 glasses of dry red wine per night are allowed.
Rule #4 Don’t eat fruit. Avocado and tomatoes are excepted.
Rule #5 Take one day off per week and go nuts. I choose and recommend Saturday.
What could be simpler? missjunebug and her trusty Mr.JB have had no trouble staying on this plan because it is so super simple: protein, bean, green. That’s pretty much it!! Oh and did she mention how super boring it is! Life without carbohydrates is drab indeed, but when Sunday rolls around–their “go nuts” day, life is good indeed!
Today, for instance, missjunebug and Mr.JB had a marvy brekkie at Pete’s Breakfast House in Ventura–(search for mjb’s review of this great eatery!) Waffles! Syrup! Milk! (and a strip of bacon or two and an egg or two for good protein measure.) Let the carbohydrates roll!! Of course, they can only roll until tomorrow when it’s back to six days of protein, bean, green! missjunebug suspects there is a modicum of discipline required in staying on this plan, but honestly she thinks it’s easy because you can never overeat protein, bean, green. It simply can’t be done!
So if you are feeling a little sluggish and in need of some slimming, say good-bye to sugar and take the Four-Hour Body Five-Rule Challenge! Summer looms just past the June gloom!
missjunebug woke up this morning and got a cheery, cherry idea. She had one, lone roll-up Pillsbury pie crust in her frig, and thought she better use it or lose it to the rapidly approaching expiry date. After a quick pantry forage, she found a can of that blissfully sweet Cherry Pie Filling to help her seal the deal on this Semi Delicious, Mega-Not Healthy breakfast idea.
She grabbed a pint glass–perfect round mini pie crust cutter–and managed to form eight tiny crusts, the perfect size for muffin tins. She carefully placed them in the tins and spooned in a generous dollop of cherry filling into each Mini Cheery Cherry pie-to-be. With the leftovers she cut a few lattice top strips (as easy as pie to do!) and placed them over the cherry filling in a not quite perfect woven top crust. missjunebug might even call the top crust “rustic”–that word covers over many imperfections without losing any flavor!
missjunebug popped those precious mini pies in a hot 425° oven and baked them until they were golden brown and bubbly, about 2o or so minutes. After a quick sprinkle of granulated sugar over the top–(also helpful in covering over any rustic crust imperfections!), she popped them out of muffin tins and placed them on plates for breakfast for her and her dear MrJB who was happy to help taste test her Mini Cheery Cherry Pie experiment.
What a fun way to start the day: A cold glass of 1% milk (missjunebug is, of course, always watching her calories!) and a Mini Cheery Cherry Pie…or two. Double delicious! The next time you find yourself with a lone roll-out pie crust, turn it into the mini pies of your choice! Super easy to make. Super delicious to eat.
missjunebug will think about eating Mega-Healthy tomorrow.
No, this is not a post about the best place to imbibe alcohol during the holidays! missjunebug wants to share with you her recipe for fruity and nutty Holiday Bars. If you never got into fruitcake but enjoy dates, raisins, and walnuts, this holiday cookie is for you. Mega Delicious and Semi Healthy describes this bar perfectly. Easy to make, easy to freeze, easy to take to any party or cookie exchange, and very, very easy to eat!
missjunebug’s Holiday Bars
(adapted from an ancient but beloved cookbook entitled Cookery for Entertaining)
1 (8-oz.) package Sun Date California Medjool dates, pitted and chopped
1 cup raisins, Trader Joe’s golden or SunMaid regular or a mix of both kinds
1 cup walnuts, chopped
1 teaspoon grated orange peel
1-1/2 teaspoons cinnamon
1 cup sugar, divided
1 stick butter (1/4 lb.), room temperature
1 teaspoon vanilla extract
2 eggs, organic
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
2 tablespoons orange juice
Powdered sugar for dusting
Preheat oven to 375°. Grease 2 baking sheets (or use Silpat liners or parchment paper); set aside. Stir together in a large bowl dates, raisins, walnuts, orange peel, cinnamon, and 1/2 cup sugar until the fruit is well coated; set aside. In a separate bowl or Kitchen Aid mixer (best choice!) cream butter and the remaining sugar and vanilla until light and fluffy.
Beat in eggs one at a time, mixing well after each addition. Whisk together in a small separate bowl the flour, baking powder, salt, and orange juice. Then add this flour mixture to the sugar and egg mixture. Add the dates, raisins, and walnuts mixture and stir until blended. The dough will be stiff.
Divide dough into four equal portions and shape two logs (12″ x 2″ x 1/2″) on each prepared baking sheet. Bake 15 minutes until slightly brown. The logs will feel soft but they will firm as they cool. Cool for 15 minutes. Cut diagonally into 3/4″ bars. Dust with powdered sugar. These freeze well in Zip-loc freezer bags or cookie tins. Makes approximately 64 delicious bars!
After you make these, you can head to your fav holiday bar and celebrate! Cheers!
missjunebug got back into the country from the Land Down Under just in time to start baking pies for Thanksgiving! She’s sticking with the traditional tried and true Libby’s Pumpkin Pie and Karo Syrup Pecan Pie. You can’t go wrong with the classics! She throws in a Harvest Pie for good measure that provides a mouthwatering mouthful of Granny Smith apples and Ocean Spray cranberries. She’ll share that recipe as soon as she makes her trip to the market to gather the necessary ingredients…absolutely the hardest part of the whole process!
Speaking of desserts, please God don’t let Hostess go out of business! That’s just wrong! Life without the occasional Twinkie or handful of Donettes–powdered sugared or chocolate iced–is not worth living!
missjunebug wishes you a Happy Thanksgiving! It is far and away the best holiday of the year. The focus of Thanksgiving remains where it should: on friends, family, feasting, and fun. What more could a holiday merrymaker ask for except maybe another slice of pie, please! My oh my missjunebug loves pie!
missjunebug cooked last night! A complete chickeny meal with two side veggies, a creamy risotto, and a rockin’ dessert! Who does she have to thank for this not-so-everyday occurrence? That unrivaled blogger The Pioneer Woman and missjunebug’s inspiration, ElderJB!
As an occasional blogger herself, missjunebug is truly inspired by the blogs of others and Ree Drummond’s Pioneer Woman blog tops the list of blogs worth checking out. This blog has everything and missjunebug’s blog looks really Mickey Mouse in comparison (no offense, MM!). The only things missjunebug can hold against PW is that she’s from Oklahoma and she graduated from USC. What an unfortunate combination! missjunebug says this with the authority of being a Texan who graduated from UT Austin (Hook ‘Em Horns!). That said, The Pioneer Woman is truly inspiring especially by way of the recipes presented and the outrageously good photos of the cooking process that documents every possible step and then some.
missjunebug thought it was time for some home cooking for her ElderJB who is visiting from his home-away-from-home, Rwanda. Yes, she’d made the requisite Easter ham and pineapple stuffing for Sunday’s celebration, but the junebugs had managed to dine out quite a bit, too, so it was time for some home-cooked nutrition to round things out.
The two vegetable sides were simple: bacon-laced green beans and glazed carrots. Yum. The requisite starch? (requisite must be the Word of the Day!!) Lundberg’s Parmesan Risotto, simple and simply wonderful and done in 20! The main course? Ree’s Chicken in Mustard Sauce laced with plenty of whole grain mustard, a dollop of Grey Poupon, and a full cup of brandy. That’s what missjunebug is talkin’ about! Throw in some garlic and cream, and you’ve got a crave-able sauce that embraces chicken like no other! missjunebug won’t waste your time re-writing the recipe here: check it out on Pioneer Woman yourself when you need something delicious and not too complicated.
Now on to the really important part: the dessert! The Best Chocolate Sheet Cake. Ever. missjunebug heartily concurs with naming this Texas-size sheet cake the best ever because it is the best ever! This recipe is not exactly easy. There are some steps involved that take some time, melting butter, stirring in lots and lots of cocoa, mixing sugar and flour and stirring pretty much nonstop for a while, then pretty much repeating these same steps for the decadent icing but it is so worth it! Check out The Pioneer Woman for this recipe and make it very, very soon. You will be thanking yourself for days!
Not only is The Best Chocolate Sheet Cake. Ever. a great dessert, it makes an awesome breakfast with a big glass of cold milk (non-fat, natch!). And, yes, that’s what missjunebug had for breakfast this morning!
missjunebug has been comfort cooking lately and one of her fav comfort foods is a little breakfast treat called missjunebug’s Homemade Breakfast Bars which she adapted from a recipe given to her by one of her best students at the community college where she taught a long day ago.
missjunebug can’t say enough good things about these treats: grainy, sweet, easy to make and oh so easy to eat! Without further ado, missjunebug introduces you to
missjunebug’s Homemade Breakfast Bars
3/4 cup butter
1 cup brown sugar
1 3/4 cup whole wheat flour (mjbTip: store in frig to keep fresh!)