Category Archives: Snack

Kimmie’s Radish Dip

 

Ingredients

  • 1 8 oz pkg cream cheese
  • 1/4 tsp Organic Dill Weed
  • 1 clove garlic crushed
  • 1/4 tsp fine sea salt
  • 1 cup shredded radishes
  • assortment of veggies for dipping
  • 1 bag Bugles (original General Mills)

Instructions

  1. Thoroughly mix cream cheese, garlic, dill weed, salt and radishes.

  2. Serve with your favorite crudités, and... Bugles!

Ginger Lemon Green Tea Sorbet

 

Ginger Lemon Green Tea Sorbet

"Eat lots of lemon and ginger." Wise words from my friend Lynn as to how to beat a nasty cold. The only problem was my throat hurt so much, I had no desire to eat anything. I found sipping whiskey (strictly for medicinal purposes) worked well. It numbed the back of my throat and only required small pathetic sips.  But, girl can not live on whiskey alone. This sorbet was my first venture into the kitchen, after spending 2 WEEKS!!!!! fighting (not so successfully) this nasty bug. The hardest part was zesting 4 lemons. But then again, when you are sick, everything seams hard! The ginger and lemon flavors dominated the green tea. This tasted Devine, and felt soothing on a sore throat. It is the perfect treat for a sicky. Next time, I'd like to experiment with using honey instead of sugar.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4

Ingredients

  • 2 green tea bags
  • 4 lemons zested
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 2 tbsp ginger fresh, grated
  • 1/2 cup bubbly water

Instructions

  1. After zesting lemons, dice the zest into small pieces.
  2. Boil water, sugar, lemon zest, and ginger in saucepan.
  3. Reduce heat and simmer 5 minutes.
  4. Remove from heat and add tea bags. After 4 minutes, remove tea bags. Let cool.
  5. Add lemon juice and bubbly water.
  6. Pour into ice cream maker and freeze for 30 minutes.
  7. Take out of ice cream maker, and place in freezer for an additional hour.

Recipe Notes

Popcorn Seasonings

Try these yummy seasonings, for a unique topping twist on popcorn.

Black Truffle Popcorn
1 teaspoon black truffle sea salt
(Yup, that’s it. How easy is that?!)

Cajun Popcorn
1 teaspoon organic paprika
1 teaspoon organic smoked paprika
1 teaspoon organic minced garlic
2 teaspoons fine sea salt
1/2 teaspoon fresh organic ground black pepper
1 pinch organic cayenne pepper

Curry Popcorn
1 Tablespoon organic curry powder
1/4 teaspoon fresh organic ground black pepper
1 pinch organic cayenne pepper

Pesto Popcorn
2 
Tablespoons grated Parmesan cheese
1 
teaspoon organic basil, dried
1/2 
teaspoon organic parsley, dried
1/8 teaspoon organic granulated garlic

Pop your popcorn, and then toss lightly with oil (so that the seasoning will stick).
Season to taste.

These blends make enough for multiple batches of popcorn, so have a small airtight container handy for storage.

Leftover Mashed Potatoes? Pancakes!

Delicious and easy—potato pancakes. If you used garlic in your mashed potatoes, even better. Serve with ketchup, hot sauce or apple sauce.

Leftover Mashed Potatoes? Pancakes!

Course Breakfast, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 2 cups mashed potatoes
  • 1 onion finely diced
  • 1/4 cup flour
  • 2 eggs
  • 1/2 tsp fine sea salt
  • 1 tsp organic freeze-dried chives
  • 1/4 tsp organic ground black pepper

Instructions

  1. Beat eggs. Blend in potatoes, flour, salt, pepper and chives. Add more flour if needed.
  2. Heat up skillet medium-high with canola oil.
  3. Drop 1/4 cup batter on skillet. Cook until golden, then flip.

Market Muffins

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes). Makes 30 medium size muffins.

Market Muffins

Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 30

Ingredients

  • 1 stick unsalted butter
  • 1 cup sugar
  • 4 tbsp molasses
  • 1/2 cup hydrated chia seeds
  • 2 bananas mashed
  • 2 tbsp powdered milk
  • 2 tsp vanilla extract
  • 2 tsp organic ground cinnamon
  • 4 eggs
  • 2 cups High Fiber Cereal Bob's Red Mill
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 1 cup walnuts chopped
  • 1 cup raisins dates, or dried cherries
  • 1 cup shredded coconut optional

Instructions

  1. Hydrate 2 Tablespoons chia seeds in 3/4 cup of water. Let sit at least 20 minutes.
  2. Preheat oven to 375°.
  3. Cream butter with sugar and molasses.
  4. Add mashed bananas, powdered milk, cinnamon, vanilla, 1/2 cup of hydrated chia seeds and eggs. Stir till well blended.
  5. Add baking powder, baking soda, and salt an mix well.
  6. Add cereal and flour, a cup at a time, and mix just until blended (don't over mix).
  7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
  8. Bake for 15-20 minutes.