Food Doodles Has Moved!

Hi everyone!

I’m just leaving this quick post here to let you know Food Doodles has moved to  Please update any bookmarks you have.  And since I’m not sure if feed readers will update automatically, if you are one of my subscribers I would love it if you would click through to my new site and resubscribe using either the RSS or email subscription on the right hand side of the screen or you can add my new RSS feed to your feed reader by clicking here.  I would really hate to lose any of you and I hope to see you all over on my new site!

Please bear with me as there are still so many things to be done and I’m learning as I go.  Thank you so much for sticking with me and I hope to be back with regular posting soon at my new address!

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Soothing Lemon Ginger and Honey Tea

This is my beverage of choice today.  Actually, I took these pictures yesterday because I made this tea for the kids and with my sister-in-law in mind.  My daughter and sister-in-law came down with this cold/flu/whatever this is the other day and then my son and I came down with it last night.  The kids couldn’t get enough of this yesterday so whether your sick or not – it’s so good.  And everything in it is so good for you, especially when you’re sick.

So if you’ll excuse me, I’m going to go brew a pot and lay in bed… Haha, no!  We’re going to take prom pictures of my little brother-in-law and his lovely girlfriend later this afternoon.  I’m so excited!  The tea will have to wait 🙂

Lemon Ginger Honey Tea

Serves 2

  • 2 herbal tea bags(I used a lemon echinacea tea but just lemon would be good, or even something like raspberry)
  • Juice of one fresh lemon
  • 2 – 1/4″ slices of fresh ginger
  • 1 1/2 tbsp honey, plus more to taste(preferably a raw local honey, but any other sweetener will work)
  • 4 – 4 1/2 C water

In a tea pot or a small saucepan combine the lemon juice, and ginger.  Boil the water(or just add to the pot and bring to a boil) and add the tea bags.  Steep for the recommended amount of time on the package then remove the tea bags, stir in the honey and leave the ginger in the pot for 10 minutes, then serve while still hot.  Be sure not to feed a baby under a year honey, but older babies can enjoy it when the tea is cooled off enough for them.  Also if you plan on putting the whole lemon in the pot after you’ve squeezed it, try to use an organic lemon and if not make sure you wash the lemon really well before throwing it in.  You don’t need to put it in the pot though, just use the juice 🙂

Posted in Vegan, Vegetarian | Tagged , , , , , | 6 Comments

Pad Thai

I know I mention the size of our town quite frequently… But here I go again…  We just recently got a Thai food restaurant and everyone was talking about it.  You’d think it was the most exciting thing ever.  But rather than pay way too much for way too little and not know what’s in our food I decided to try to make my own pad thai.  I compared a bunch of recipes and came up with my own version.  I was amazed at how well it came out.  Even my husband loves this stuff, and he likes the leftovers even more.  Way better than take-out in my opinion.

After typing out my recipe I realized it’s not the healthiest recipe.  I try my best to keep sugar to a minimum, but in this case it needs a bit of sugar.  And given the alternative is ordering out when you have no idea what’s in the meal, I feel like it’s a fair trade off.  Feel free to reduce the amount and then taste and add only as much as you need.  I do that quite regularly, because you might be surprised that it tastes just fine with less than you think it needs.  Also, as with any store bought sauces(like the fish sauce in the recipe) make sure you read your ingredients list – there should only be a few ingredients.  Also, you can find vegetarian fish sauce and omit the shrimp in the recipe for an awesome vegetarian meal.

Pad Thai

Serves 6

  • 2 tbsp oil
  • 1 block firm tofu, pressed and cut into thin strips
  • 2 C or approximately 1/2 lb shrimp
  • 2 eggs
  • 1/2-3/4 of a package of rice stick
  • 3 cloves of garlic
  • 2 C julianned carrots
  • 4 green onions
  • 1/3 C peanuts
  • 2-3 tbsp rice vinegar
  • 1-2 tbsp sugar
  • 2 tbsp fish sauce
  • soy sauce or salt to taste
  • 1 tbsp cornstarch in 1 tbsp cold water(or another thickener like tapioca starch or arrowroot)

Tofu Marinade:

  • Juice of one lime(or 2 if they’re fairly dry)
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp oil

After pressing the tofu to remove some of the liquid(I wrap the tofu in a towel and then put two heavy cast iron pans on top for at least half an hour), slice into thin strips. In a container mix the lime juice, brown sugar, soy sauce and 1 tbsp oil.  Add the tofu, cover and let sit a couple hours to overnight in the fridge.

Depending on your kind of rice noodles, you may just need to soak them in hot water or boil them for a couple minutes.  Do this first and then set them aside to drain and have all your ingredients ready.  Heat a small pan and cook the two eggs, scrambling them.  Once they’re all done set them aside.  Pulse your peanuts in a mini food processor or something equivalent.  You don’t want flour – you just want to crush them.

Once everything else is ready, heat the 1 tbsp oil in a large pan over high heat.  When it’s really hot throw in the tofu that has been drained.  Turn the heat down to medium.  I like to cook my tofu till it’s very chewy and this takes anywhere from 5-10 minutes depending on how well drained it is and how hot the pan is.  Once it looks fairly well done it should turn golden(darker than in the pictures above – I didn’t cook mine long enough this time) and develop a “crust” on it.  You can also remove a piece and test it.  If it’s still mushy, cook it longer, unless you don’t mind it like that texture.

Turn the pan down to medium low and add the remaining tbsp of oil and 3 cloves of garlic, either minced or pressed.  Cook for 1-2 minutes then add the carrots and green onions.  Mix well and cook for 2-3 minutes then add the shrimp and eggs.  Mix well and cook just till the shrimp turn pink then add all the sauce ingredients except the cornstarch.  Taste before adding any soy sauce or salt as the fish sauce is fairly salty.  Mix well and heat through then add the cornstarch mixture and mix well till the mixture thickens.  Then add the already cooked rice noodles and mix in.  Serve hot with 1-2 tbsp crushed peanuts and some green onions on top of each serving.

Posted in Dinner, Gluten Free | Tagged , , , , , , , , , , , | 9 Comments

Wholesome Baked Oatmeal and Baby Goat Pictures

This is the oatmeal that went over so well yesterday.  My son insisted on eating it for lunch after he had shared my breakfast with me.   Fine by me, it’s full of good stuff, and there’s no added sugar unless you add some on top.  I didn’t feel the need to(except for a tiny teaspoon of honey on top), it was the perfect sweetness for me.  But before I give you the recipe for that… Here are some pictures of the most adorable baby goats I mentioned a few days ago 😀

We had so much fun with them!  They’re so playful, jumping and running around. I had no idea how hard it was going to be to get pictures of them.  I had a hard time picking these few out of the ones I did get though.  I didn’t want to make the pictures too big, but you can click on them to see a bigger version if you want.  They are just too cute!  My brother-in-law and sister-in-law just got these little guys and their mother this last weekend 🙂

Wholesome Baked Oatmeal

Serves 4-6

  • 1 banana, mashed very well
  • 2 eggs
  • 2 tbsp flax seed, ground
  • pinch of salt
  • 1 1/2 C milk(any kind will work fine, I used almond)
  • 1-2 tsp cinnamon
  • 2 tsp vanilla
  • 1 tbsp blackstrap molasses(optional)
  • 2 C old fashioned rolled oats
  • 2 apples, cored and chopped
  • 4 large medjool dates, chopped into small pieces
  • 1/4 C walnuts, roughly chopped

Preheat the oven to 350 degrees.  Grease a 8×8 pan.

Combine the mashed banana, eggs, ground flax seed, salt, milk, cinnamon, vanilla and molasses in a small mixing bowl.  You can even substitute an equal amount of honey for the molasses if you want, but it’s not necessary, you can leave it out completely.  In a larger bowl mix the oats with the chopped apples(with or without skins), the chopped dates and the walnuts.  Mix well being sure the dates are evenly combined with everything else as they stick together and you want them evenly spread out in the whole dish.  Pour in the wet ingredients and mix well.  Pour into the prepared pan and bake at 375 for 30-35 minutes.  You can top with a sprinkling of extra cinnamon before baking if you like.  Leave it to cool for 10-15 minutes before serving, if you can wait that long 😀  Serve with extra milk and a drizzle of honey or maple syrup.

Posted in Breakfast, Gluten Free, Uses for old bananas, Vegetarian | Tagged , , , , , , , , , , , , , , , | 21 Comments

Rice Clover Rolls

Today has been a kitchen day.  Do you ever assign days for certain things?  I know for myself I have cleaning days and laundry days and today just happened to be a kitchen day.  Not that I don’t spend time in the kitchen every day of course.  But kitchen days I spend way more time in the kitchen than anywhere else.

I love kitchen days the most(honestly, who loves cleaning day? :P).  We like having leftovers in the fridge or quick snacks in the cupboard so I spend one day making a whole bunch of things for quick meals and snacks later.  Except it’s already past noon and there are hardly any leftovers!  I made baked oatmeal for breakfast that has about 1 serving left as the children continued to devour it after I had my breakfast.  And I made gluten-free blueberry muffins which were only have one left out of the whole batch of 6 – and I only ate one.  The kids may be small, but they eat a ton.  At least I got pictures of what I made before they ate it all 😀

These rolls were actually from a few days ago, and they make great leftovers – although they are best served warm from the oven.  I especially like these a day or two later, toasted.  They even make good sandwiches 🙂

Wild Rice Country Rolls

Recipe from Bread For All Seasons

  • 1 1/2 tbsp active dry yeast
  • 2 tbsp maple syrup
  • 2 1/4 C warm water
  • 1 1/2 C cooked wild rice(or short grain brown rice)
  • 1 tbsp salt
  • 2 1/2 C whole wheat flour
  • 1-2 1/2 C bread flour

In a small bowl mix 1 tbsp syrup with 1/2 cup warm water and the yeast.  Let sit 10 minutes till softened.  In a large bowl mix 1 3/4 cups warm water with remaining syrup,rice,salt, and whole wheat flour.  Beat till smooth then add the yeast mixture and 1 cup of bread flour.  Beat well then add 1/4 cup of bread flour at a time.  Turn out and knead till smooth and springy.  Do not add too much flour, the dough should still be pretty sticky.  Cover and let rise 1 1/2 hours.

Turn out and divide into 4 then divide each quarter into 5.  Shape each into a round(you may need to use a little flour otherwise they will stick to your hands and be very hard to shape) and place on a greased sheet that’s been sprinkled with cornmeal, seam side down and 1″ apart.  Cover and rise 30-40 minutes, till almost doubled.

Preheat the oven to 400 degrees.

Using floured kitchen shears snip each roll in 5 places around the outside almost all the way through, but leaving the dough connected in the middle.  Dust tops with flour and place in the upper and lower racks in the oven switching half way through.  Bake 18-22 minutes till lightly browned.  Cool 10 minutes before serving.

Submitted to YeastSpotting

Posted in Rolls, Vegan, Vegetarian, Yeast Bread | Tagged , , , , , | 12 Comments