The great guacamole experiment: preview

I enjoy guacamole. Over the past year or so, Fred and I have been enjoying it most every day.

Aside from using it as a dip — tortilla chips are a fine match — I like to spread guacamole on wraps. Fred goes further, slapping it on bread, plopping it down as a side to rice or other vegetables, or slurping spoonfuls of guacamole all on its lonesome. 

Avocados, the principal ingredient, are a grand source of vitamins (B6, C, K), folic acid, copper, potassium and fiber. Guacamole is also vegan, something that seems more in fashion with each passing day.

To this point, we have always bought the stuff, pre-made. It's a must-have on our grocery list. However, my friends tell me that guacamole is simple to prepare. Economical, too.

So ... to test this, I have armed myself with research and gathered ingredients.

Tomorrow will tell just how simple and economical homemade guacamole actually is. Stay tuned.

I heart my tea drawer

Who says beverages can't be snacks? Pish posh.

Tea is front and centre in many of my snack breaks. Sometimes it's the entire snack.

My tea drawer ...

... a ceaseless source of delight

... smack-dab in the middle of my kitchen

... the perfect depth for storing tea boxes

... offers mucho choice (more than 20 varieties of tea — and counting!)

... keeps 'em right where I want 'em, right when I need 'em

... comforting as all hell.

Open-air snacking

Went hiking yesterday, down to Freshwater Bay.

That's the bay with the barachois, just south of St. John's. Or a tad north of Cape Spear, the most easterly foothold in all of North America.

Here's what we brought along to eat:

• figs (dried)
• trail mix
• banana
• eggs (hardboiled, pre-peeled)
• pumpkin muffin (Sarah); German bread (Fred)
• parmesan cheese
• chocolate.

All in all, a grand slew of treats, every food group represented. And I'm pleased to report that in the crisp, salty air, everything rated super-yum.

Besides grub, a successful hike around these parts depends upon being able to read the weather. 'Tis variable, to say the least.

Whereas my forebearers wrung info from wind direction, the stars, the way the cod tongues were hanging (or whatever), I am, alas, at the mercy of the interweb. Environment Canada's online radar service is, as I've just learned, a most dependable way to find a rainless window in an otherwise sloppy day.

Anyhow, always seems that if you've the fortitude to gear up and get out, you'll be rewarded. Yesterday's outing reminded me that Newfoundland & Labrador has the most impressive landscape — no wonder we just got tagged as the top coastal destination in the world.

The cycle of snack

A while back, I borrowed a mountain bike from a generous friend. Recently, my partner, Fred, has hijacked it a few times.

Now, part of the attraction of cycling is getting to eat while you ride. Eating is encouraged, to keep energy levels high.

But Fred seems to gain additional pleasure from the very process of stashing his eats. Believe me, there's genuine glee on display when he's tucking snacks into various pieces of his clothing (don't ask!) or taping them to the crossbar of the bicycle.

Anyhow, thought it might be interesting to look at Fred's logbook. Each time, he started in downtown St. John's and headed straight outside the city. Plenty of great routes, right at the doorstep.

Ride 1 (20 miles)

• snacks
  • dried apricots
  • trail mix

• highlights
  • llamas in a pasture
  • lady walking her miniature pony down the road

Ride 2 (20 miles)

• snacks
  • raisins + peanuts + pumpkin seeds
  • hunks of date-walnut cake

• highlights:
  • beaver dam
  • Labrador retrievers running amok

Ride 3 (25 miles)

• snacks
  • banana
  • energy bar

• highlights/lowlights: 
  • homemade wind generator
  • remains of butchered moose (head, legs) discarded on roadside

Clearly, cycling Newfoundland provides a feast not only for the tastebuds, but for the other senses as well.

Containing the excitement: storing your snacks

Consider the food-storage container as your friend, your ally, noble carrier of your treats.

Storage containers come in many types, and new styles appear continually. Among the most versatile are those made of glass and equipped with plastic lids.

I use them for storing dry items, stews, leftovers, baked goods, pretty much anything. I'll often poke a small salad or desert in one and tote it to work.

One of the great things about glass containers is how they handle food that is piping hot, without worry that nasties will leach their way in. You can also use glass containers for the reheating, as many are microwave-safe and some even fit for the oven (but not the lid; always check labels).

Moreover, they are a breeze to clean (especially the round ones) and conveniently nest inside each other, thus saving shelf space. Yippee.

It is usually cheaper to buy them as sets rather than as individual units. The Anchor Hocking brand have become my favorite; in these parts, I often see them on sale at Canadian Tire.

With so many sizes, so many shapes, you should have no trouble finding the perfect match for your treat.

A peek inside Sarah's snack cupboard: Part III

You might be asking, "Sarah, is that snack-cupboard thing for real? You really have one?"

Oh, yes. Yes I do. And you can't imagine how satisfying it is — the simplicity of knowing right where to head; the pleasure of opening, appreciating, choosing; the convenience of everything at my fingertips (lick, lick).

Here are a final few snack-cupboard strategies:

• stockpile non-perishables

Items that are dried will last for ages. If the stuff isn't likely to go bad, it'll (almost) always be on hand. This allows me to buy in volume, which is a more convenient way to do things. And it's more economical: a 2lb bag of almonds is a far better deal than single-serving packages. Environmentally friendly, too.

• haunt the local grocery

Not having to travel out of my way to get these items is a plus. Restocking simply becomes part of my grocerying routine.

• go plain, go raw

Beware most "seasoned" or "roasted" products. They are smothered in salt, extra oil and other yuckies. "Dry-roasted", however, can be a safe choice. That's how I like my peanuts.

• store in glass jars

I recycle screw-top bottles — from pickles, jam, salsa, and such. For storing loose or bulk items they can't be beat: secure, non-leaching, quantity remains visible (so you know when you're running low), and your treats are easy to dispense.

A peek inside Sarah's snack cupboard: Part II

If you caught yesterday's post, or even some earlier ones, you'll notice I steer away from heavily processed, commercially prepared treats. But as Mom says, everything in moderation.

Here are the pre-packaged products I tend to keep in my snack cupboard:

• rice cakes
• tortilla chips (multigrain)
• wholegrain crackers
• microwaveable popcorn.

Lately, guest appearances have been put in by walnut-date cake ("puck" might be closer than "cake"). But thanks to Fred, it never lingers.

I also look out for yummy items that appear on sale. Plus, I'll usually bring something special home from my travels. (A certain Spanish fig cake comes to mind. Yum.)

This reminds me how most aspects of life involve compromise ... and so it is with the contents of one's snack cupboard. For instance, RainCoast crackers are awesome — yes, awesome! — but unavailable in this province. So I usually settle for Ryvita, etc.

The major plus with pre-packaged snacks is, of course, convenience. They are easy to store and last for ages, so are more likely to be around when you crave them.

On the minus side is the presence of additives. I avoid them as much as I can, but it's tough to be ruthless. Sulfites, for example, are virtually inevitable in dried fruit — unless you dry your own — so I put up with them.

With transfats, I'm less tolerant. Fortunately, manufacturers seem to have cut down on their use.

In fact, in recent years, the range of healthy choices has exploded. Even in out-of-the-way Newfoundland & Labrador I find scads of options that are wholegrain, organic, additive-free and so on. Sweet.

More cupboard info tomorrow. Until then, keep on snacking ...

A peek inside Sarah's snack cupboard: Part I

When true snackers feel the need, that need is now. True snackers learn to keep snack stuff on hand.

On hand, for me, means stocking a designated cupboard with treats I'm guaranteed to find satisfying. Staples include:

• nuts (almonds, walnuts, peanuts, etc.)
• seeds (pumpkin, sunflower)
• dried fruit (apricots, dates, figs, raisins)
• trail mix (versions of the above items, only combined)
• dark chocolate (bars or chips).

Other items sometimes make guest appearances, such as:

• veggie chips
• dried peas (wasabi flavor)
• chocolate-covered nuts.

While a handful of any one of these is fab on its own, they are highly mix-and-matchable. Huge variety is possible from from just a few such "building block" items.

This is perfect, as I'll nibble to suit my mood. (Fred is less choosy — all that matters is that he has a full bowl and a spoon.)

Of course, one needn't go whole hog. These items can easily be enjoyed in moderation, as toppers to other snacks. For instance, I regularly get sprinkle-happy when eating cereal, fresh fruit, Greek yogurt or frozen yogurt.

More deets to follow, on another day. Snack-a-doodle-doo.

DIY chocolate fondue

Had a hankering for some chocolatey goodness, so on a whim, Fred cobbled together a fondue kit.

Step 1: He gathered some hardware.

 

That was it. Just castoffs, really. A ceramic bowl, a tea candle and a wire coathanger.

Then, Step 2: he set it up. Like this:

As you can see, Fred merely cut and coiled the wire so that it supported the bowl just above the candle. Nothing to it, but wire snips and pliers helped.

Finally, Step 3: We tossed a few squares of dark chocolate into the bowl and lit the candle. Three minutes later, we were twirling chunks of fresh fruit in the melted chocolate.



We went with pear and apple, but you can dip pretty much whatever you wish. Bliss.

Hey, if you get a hankering — or wanna impress your friends — you too can be like my personal handyman Fred and just fonDO it.

Pure bliss

While visiting Edmonton last year I had the good fortune of passing by
Planet Organic Market. Upon dropping in, I had the even "gooder"
fortune of discovering Bliss Balls.

Bliss Balls are the tasty work of New World Natural Foods. Filled with
high quality and nutritious ingredients (e.g. dates, nuts, dark
chocolate), the Balls are decidedly "moore-ish".

Given that these delectable-yet-pretty-good-for-you treats are not

sold where I live, I've been intent on figuring out how to make them
for myself. Or at least make something akin to them.

Here's the result of my experiment.

Homemade Bliss Balls

Ingredients
Insides:

• 9 oz dates or date cake
• 5 oz cashew butter
• 4 oz almond butter
• 1 oz brown sugar
• 1 Tbsp cocoa powder

Coating:

• 5 oz chocolate
• 1 tsp vanilla

(Makes about 27 Bliss Balls.)

Directions

1. Into food processor, add dates, cashew butter, almond butter, sugar and cocoa powder. Pulse (scraping sides with spatula, as needed). Remove blade from processor.
2. Melt chocolate over very low heat. Add vanilla, and just enough water to keep chocolate sufficiently runny to roll the balls in.
3. Form balls, approximately 1" in diameter.
4. Pierce each ball with a toothpick. Roll balls in melted chocolate.
5. Place coated balls on wax-paper-covered plate, leaving toothpicks in. Cover with plastic wrap.
6. Refrigerate until chocolate hardens somewhat. (Lick the spatula while you wait. ;-) )
7. Remove toothpicks, then dollop on melted chocolate to cover the hole. Or add a piece of a broken cashew or almond to cover hole.
8. Store in refrigerator.

In summary, I'm extremely pleased with how my homemade Bliss Balls
turned out. So is everybody who has sampled them: my Mom, husband Fred,
and work colleagues.

See how long yours last!

A snack that's hearty ... and haunted

With October chugging along, I wanted to do something with a Halloween theme. So on Saturday morning, I baked pumpkin muffins.

Most fun of all was devising an orange-colored icing  without using food coloring. (Those sorts of additives creep me out — more than ghosts or goblins ever could.)

My orange color came courtesy of mixing a little pumpkin into the cream-cheese icing (see below). It turned out great.

I find pumpkin so easy to work with — especially if you get it from a tin. Despite it's reputation, I think pumpkin is the un-scariest of squashes.

Pumpkin muffins

1. In a large bowl, beat:

• 2 large eggs

2. Stir in:

• 1 tsp pure vanilla extract
• 1/2 cup canola oil
• 3/4 cup pumpkin (mashed)
• 1/4 cup plain yoghurt

3. In a small bowl, mix together:

• 1 1/2 cups multigrain flour
• 1/2 cup 12-grain cereal
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp ginger
• 1/8 tsp allspice
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup brown sugar (packed)

4. Add dry mixture to the wet mixture. Stir well, then mix in:

• 1/3 cup raisins
• 1/4 cup pumpkin seeds (hulled)

5. Spoon into muffin tray lined with paper baking cups.

6. Bake at 400°F for 20 minutes (or until toothpick comes out clean).

7. Cool 5 minutes, then remove muffins onto cooling rack.

Cream cheese icing

8. In food processor, churn:

• 1/2 package light cream cheese
• 1/4 cup pumpkin (mashed)
• 2/3 cup icing sugar

9. Once your muffins have completely cooled, smear 'em with this icing.

Decorate how you wish. I'm sure you'll do a boo-tiful job.

Raisin Spice Muffins

Autumn: it's the season for appreciating the color of leaves, for stockpiling firewood, for American football and for muffins.

Muffins?

Sure. This time of year invites baking. And when I bake, I bake muffins.

Muffins make an awesome snack, especially when they are packed with healthy stuff and served warm.

Here's a favorite recipe from way back, clipped straight from the cookbook I made for Fred so long ago:

Happy baking!

Power up … on the cheap!

If you're anything like me, you sometimes find yourself needing sustenance while on the go. Hence, a problem: where to get something nutritious, yet convenient? (Tasty and economical don't hurt, either.)

A popular solution for athletes and hikers – heck, active folk of all persuasions – is the energy bar. It's often called a power bar, a name borrowed from a leading brand.

I'm not in the habit of downing this kind of processed item, but sometimes ready-made helps simplify a busy moment. For occasions where nuts and fresh fruit won't carry well or supplies run low, I find the Equate "High Protein" bar to be a reasonable choice.

(If you don’t recognize the name, Equate is Wal-Mart's house line of health and beauty products. Their Pharmacy Department is the place to look.)

A good feature of this particular bar is its protein count – 20 grams to be precise. As a post-workout snack, or for times when you are looking for something closer to a meal replacement than a light snack, it's an excellent choice.

Well, "excellent" is perhaps too strong a word. The Equate bar carries a few ingredients that are less than ideal (e.g. fructose, modified palm oil), but this holds for most of these sorts of products. It's convenient, but hey, it comes with trade-offs.

Another nice feature of this bar is that it often goes on sale at $1 apiece. Yup, $1. That's a heap less than you'll drop on name brands.

P.S. I find "Fudge Brownie" or "Chocolate Peanut Butter" flavors to be best bets.

P.P.S. I am in no way being compensated for the subject matter of this article. Really, I'm not. Just wanted to give the heads-up on a fine deal.

Location, location, location

For me, certain snacks are linked to certain places. They just go together. From force of habit, I suppose.

Count me peculiar, but as I see it, a good deal of the pleasure of any place where I spend time comes from what I tend to eat there. (Oh, the memories.)

Everybody has their favorite places for indulging. Here are mine:

Sarah's top 6 snacking spots

6) In my car

The trusty Toyota has been the site of plenty of good eating: while parked, on the fly, driver's seat, passenger's seat, you name it. To be prepared, I keep handwash in the glove compartment and a stash of trail mix (at the least) in the trunk.

5) On the sports field

I play a heap of ultimate frisbee — too much, it could be said — so staying energized is key. I stock my kit bag with protein bars, nuts and dried fruit, and will often tuck in a fresh banana, bagel or the like. Unsure what this says about my play, but I usually deem between-point bites as the highlight of any game.

4) At work

Without a mid-morning and mid-afternoon pick-me-up, I'd be dozing, face down in a file. Nothing chases away the zombie-lurking-within like a handful of almonds, preferably the kind frocked in dark chocolate.

3) While travelling

Stir-fried crocodile in Adelaide. Stewed fruit-bat in Port Vila. Weasel coffee in Hanoi. For me and Fred, food adventures are tops, and a great way to begin learning about a foreign locale.

2) In the woods

Don't get out there often enough, but when I do, I love it. With fresh air swirling and the miles rolling by, a woman can really work up an appetite. (A guilt-free appetite, at that. Bonus!) Nuts, jerky, dried fruits and veggies, hunks of fresh parmesan, and chocolate — Mmm — are all staples.

1) On my sofa

Ooh, just give me my red sofa, my blanket, a sappy movie, a coffee table laden with munchies ... and I'm home, sweet, home.

Feeling the knead

Bread is one of the oldest prepared foods on the planet. It is also the foundation of many a fine snack.

Beyond the eating, there's something thoroughly satisfying about the process of baking bread, in punching the dough, in running flour through one's fingers. I find it a great way of grounding myself, to help me connect with what is fundamental.

Unrelated factoid: I read recently in A History of the World in Six Glasses that bread is essentially beer in solid form. Perhaps that helps account for its appeal. ("Damn straight," yells Fred.)

Now, a confession: I'm hardly the bread-baking guru. When I make a batch — and that's rare — I usually resort to my breadmaking machine.

But this past weekend I felt the knead, so to speak, and went at it from scratch. My loaves turned out great.

Here's my recipe:

Multigrain bread

Ingredients:

• 1 package yeast (+ 1/4 cup water [lukewarm] + 1 tsp sugar)
• 1 egg
• 1/2 cup canola oil
• 2 1/2 cups water (lukewarm)
• 1 tsp salt
• 1/3 cup sugar
• 4 cups multigrain flour
• 3 1/2 cups all-purpose flour
• 1/2 cup 12-grain cereal
• handful of cornmeal

Directions:

1. In large bowl, dissolve teaspoon of sugar in 1/4 cup water. Stir in yeast and let stand 10 minutes. (Yeast mixture should double in size.)
2. Stir in remaining ingredients (as much as possible) with wooden spoon.
3. Knead about 5 min.
4. Form dough into ball. Place tea towel over bowl and let rise about one hour.
5. Punch down dough and reform into ball. Place tea towel over bowl and let rise another hour.
6. Punch down, tear into 4 equal pieces and shape into 4 balls. 
7. Line 2 baking sheets with parchment paper, and pour 2 small piles of cornmeal onto each sheet. Place dough ball on each cornmeal pile. Cover with tea towels and let rise about one hour.
8. Remove tea towels and bake at 350°F for approx 40 minutes. (Bread is done when tapping on bottomside of loaf produces a hollow sound.)
9. Place loaves on cooling racks.
10. Place a loaf on cutting board, slice, and paddle on the butter — or whatever suits your mood.
11. Cool thoroughly before storing. 

Tip A: Test water for correct temperature by running a little over your forearm. If you sense neither warm nor cold, the water is just right.

Tip B: For storage beyond one week, consider pre-slicing the loaves and storing in freezer bags. When you want a serving, simply open your freezer and remove a slice or two from the bag. Pop in the toaster and enjoy, slathered with your fave spread.

This time around, Fred and I devoured our bread warm from the oven, with a smear of butter and a piece of dark chocolate on the side. Amazing.

Eggsquisite

Eggsquisite

Consider the omelette. Do you think of it as breakfast? As lunch? As brunch?

My answer: all of the above. And more.

Yes, in my mind, omelettes are for anytime. Of all light meals or snacks, they are among the most perfect. I think of omelettes as snack velcro, the sort of thing that really sticks to your ribs.

Another virtue is how they are infinitely customizable. With an omelette, you can heap on as many — or as few — extras as you wish.

Eggs are a must and cheese tends to be standard, but don't settle. Mix-n-match the veggies and meats of your choice.

Here's what I tend to include:

Egg mixture

• easy on the yolks. For a one-serving omelette, I tend to use 5 egg whites and 1 yolk. 
• splashes of wine vinegar, canola oil, milk
• dashes of salt, pepper, cayenne pepper, Tabasco sauce, etc.

Toppings

• strong cheeses are my preference (e.g. blue, parmesan, sharp cheddar)
• egg and cheese provide enough protein, so I skip the meats and go heavy on vegetables
• generally, I throw in whatever I have at hand. Often it's onion, garlic, green and red pepper, zucchini, tomato, spinach. But whatever. 

The How-To is easy:

• Saute vegetable toppings and remove from pan. (optional)
• Place egg mixture in a bowl. Stir. Pour into hot frying pan (non-stick works best). 
• Just before or after flipping the half-cooked egg mixture, sprinkle on the toppings. 

Quick to make and served piping hot — that's hard to beat. I'll often add a side of wholegrain toast, with nut butter and jam. (Yes, any time of the day.)

Whichever way you choose to go, an omelette is pure Mmm.