by Guest | Jul 13, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 5 minutes
Ingredients
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 2 Tablespoons lemon juice (fresh or bottled)
- 1 ½ Tablespoons vegetable oil
- 2 Tablespoons water
- 1 clove garlic or 1/4 teaspoon garlic powder
- 1 Tablespoon tahini (sesame seed paste)
Directions
- Wash hands with soap and water.
- Place all ingredients in a blender.
- Blend until desired consistency (more time for smooth dip, less for a chunky dip).
- If hummus seems too thick, add 2 teaspoons water.
- Refrigerate leftovers within 2 hours.
OR
- Spread garbanzo beans on a large plate. Mash well with a fork until they are as smooth as you like.
- Mix with other ingredients in a small bowl.
- If hummus seems too thick, add 2 teaspoons of water.
- Refrigerate leftovers within 2 hours.
Notes
- Change the flavor by adding chili powder, chopped cilantro or parsley, or hot sauce.
- No tahini? Try Hummus (no tahini) recipe.
- Freeze extra lemon juice to use later.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Photo and Recipe Source: https://foodhero.org/hummus-with-tahini
by Guest | Jun 29, 2022 | Recipes
This gluten-free and low-sugar dessert is great for summer holiday gatherings. Use red and blue berries for a patriotic flair or sliced kiwi, mandarin oranges, blueberries and pineapple for a colorful crowd-pleaser.
Number of servings: 8
Crust Ingredients:
- 2 cups almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons vanilla
- 1 ½ tablespoon butter
- ¼ cup honey
“Sauce” Ingredients
- 1 package cream cheese (8 oz)
- ¼ cup sugar (or less)
- 1 teaspoon almond extract
Toppings
- Sliced Fruit and/or Berries
Directions:
- Mix crust ingredients with a spoon or hand mixer until well blended. Pour into desired pan (pie pan or 9 x 9) and press to form a bottom crust. Bake at 350° for 11-12 minutes. Let cool for 20 minutes before adding sauce and toppings.
- Blend cream cheese, sugar and almond extract until smooth and creamy. Once cooled, spread evenly over crust.
- Topped with sliced fruit and/or berries and refrigerate until ready to eat.
Options:
- Replace almond flour with whole wheat or regular flour
- Use strawberry cream cheese and omit or reduce sugar
- Double the recipe for a 9 x 13 pan
Source: Michelle Jenck
by Guest | Jun 28, 2022 | Move Well
As we approach the Fourth of July, many may be heading to the beach this weekend (visitors and locals alike) for their celebration destination. While there are many benefits to visiting the beach, such as space to hunt seashells and build sandcastles, ocean breezes to keep you cool, and opportunities to build a bonfire to warm you back up after the sunsets, there are a few tips we would like to share with you to help you prepare for a safe and enjoyable day at the beach!
And remember, fireworks are prohibited on Oregon beaches and in some coastal towns, so be sure to check local regulations and make a plan to enjoy your fireworks before you head to the beach or choose an alternative activity to celebrate the holiday instead.
Water Safety:
- Be alert for sneaker waves, powerful waves that can “sneak” up on you and often contain debris such as driftwood which can seriously injury you and carry you out into the ocean.
- Never turn your back to the ocean. Be aware of the weather forecast, sunset time, and tide schedule.
- Wear a lifejacket and be cautious if you choose to go into the water. Even on a hot day, the Pacific Ocean remains at a cool temperature. As noted by the CDC, hypothermia can occur in any water temperature below 70°F.
- It is best to use the “buddy system” when visiting the beach – travel with a friend or family member and stay together. Never let children play in the ocean without adult supervision.
- If you see someone in trouble in the water, call 911 and remain in the spot you first saw them until first responders arrive – this will help the first responders in their rescue plan.
Bonfire Safety:
- When choosing your beach bonfire spot, make sure you are at least 50 feet away from any beach grass.
- Build your fire no larger than your beach chair (about 2 feet by 2 feet in size).
- Avoid using driftwood for your fire due the unpredictability of how long it will burn. It is best to bring your own wood or buy firewood from a local vendor or store.
- Never leave your fire unattended. When you are done enjoying your bonfire, use water to fully extinguish your fire until all red embers are out. Avoid covering your fire with sand – this may not fully extinguish your fire and could injure another beachgoer if they step on your covered fire.
Food and Drinks:
- Bonfires provide a great opportunity to get out your roasting sticks and enjoy some wood-fire treats. Vegetables such as zucchini, peppers, mushrooms, and cherry tomatoes can all be easily roasted over the fire and add healthy options to your bonfire meal. Have a cooler? Bringing fresh fruit is a great way to add sweets to your trip. Check out our 4th of July special recipe “Fourth of July Fruit Pizza.”
- Pack out what you take in. Many beaches do not have public trash cans available. Make sure you take all your garbage and containers with you when you leave the beach. Packing a bag for trash can make cleaning-up your beach area easier.
- Pack plenty of water for your beach trip. If you are 21 years of age and older and are considering consuming alcohol, check with local city/county regulations on alcohol consumption policies. Do not leave used containers on the beach. Plan ahead of time for a sober ride home, even one drink can impair driving. The National Highway Traffic Safety Administration (NHTSA) reports that from 2015 to 2019, there were 1,339 drivers killed in motor vehicle traffic crashes over the Fourth of July holiday period — 38% of the drivers killed were drunk. If you see an impaired driver on the road, safely pull over and call 911.
Parking and Crowds:
- Anticipate larger than normal crowds at the beach. Use the Tillamook County Trails and Recreational map on the Tillamook Coast website to find alternative spots if your go-to destination is very popular. Tillamook County has 137 beach and water access spots!
- Plan ahead if you plan to drive and park your car. You may not be able to park close to a beach entrance. If you have to walk further to the beach, check the distance to make sure it is feasible for yourself and consider how/if you will be able to take your beach gear with you. Do not park in fire lanes or block driveways.
Did you know that three towns in Tillamook County offer FREE wheelchairs for the beach? Contact the Manzanita, Rockaway and Pacific City visitor centers for more information on how to use these wheelchairs for your visit.
Wishing all a safe and happy Fourth of July!
For additional resources on visiting the beach safely go to Tillamook Coast and Cannon Beach Rural Fire Protection District websites.
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Guest | Jun 22, 2022 | Eat Well
This is one of the good things that has come from the pandemic – Judith Yamada’s cookbook “Thrifty Comfort Cooking for Challenging Times.” Seeing a need to help all cooks be more efficient in the kitchen when dealing with food shortages and high prices, Yamada’s cookbook provides a welcome guide to making the most of what you on hand. Filled with helpful tips as well as dozens of delicious (and easy!) recipes this cookbook is truly a comfort, that will also benefit our local Food Bank.
Yamada has written articles for several publications as “The Kitchen Maven”, she says, “I’ve always loved to cook and bake – and eat.” She continues, “When the 2020 pandemic brought upheaval to everyone on the planet, my first concern as a senior citizen was for my own health, that of my family and for the lives in my community. Thankful for being retired, healthy and financially secure, Yamada spent her time in isolation improving her own health (she lost 40 pounds) and creating this cookbook in support of people experiencing food insecurity.
Daily life during a pandemic is unnerving enough without constant worries over whether you will go hungry tomorrow or have enough nutritious, sustaining meals to feed your family. This ongoing shortage has become more crucial than ever as local hunger relief programs observed a 40% rise in food insecurity and the need for assistance during the pandemic. According to Yamada, “I vividly remember being a young mother, scrimping to buy my toddler meat and vegetables and being grateful for my own meal of oatmeal and tea.” The current situation is even more challenging.
In February 2021, while focusing on improving her own health, she began writing a cookbook of modern cooking for challenging times, and these are definitely challenging times. The recipes are geared to help people cook with what they have at hand, to make substitutions as needed, and to easily and frugally incorporate more nutrition into everything from soups to desserts.
“My objective in writing this cookbook was to share wholesome, comforting, and thrifty recipes to help all cooks be more creative using whatever ingredients are available – fresh seasonal, frozen, or canned, and combine foods to improve both nutrition and satisfaction,” says Judith
Most of the recipes are simple with a few basic ingredients. Many contain nutrient-boosting additions to enrich common meals and retain great taste, and offer a variety of options, so cooks may substitute with ingredients they have on hand. Being more flexible with ingredients, saves money and can increase nourishment in our meals and snacks; we can all eat better, waste less and enjoy mealtime more than ever.
To maintain services for those affected by food insecurity, local Food Banks and other food relief agencies need continued aid. Whether we make monetary donations, volunteer our time, or write and contribute a cookbook, we can all help.
The Oregon Food Bank and the services it supports will be the recipients of all profits from the cookbook, and copies of the cookbook will be donated to the local Tillamook Food Bank for free distribution to Food Bank clients.
“Thrifty Cooking for Challenging Times” is available on both Amazon.com and Barnes & Noble.com. You can also follow the Kitchen Maven on Facebook for recipes and tips, visit www.kitchenmaven.org, or contact Judith Yamada at judith@kitchenmaven.org
AUTHOR: Laura Swanson, Tillamook County Pioneer Editor
Other wellness questions? Email us at info@tillamookcountywellness.org. For more local health and wellness information, visit www.tillamookcountywellness.org or follow Tillamook County Wellness on Facebook and Instagram.
by Guest | Jun 22, 2022 | Recipes
Excerpt below from “Thrifting Comfort Cooking for Challenging Times” by Judith Yamada
I love pancakes
Now, don’t get me wrong. When I get that urge for pancakes it isn’t a desire for those plain boring pancakes that many people say they don’t like. You know what I mean, the questionable bagged mixes and tasteless homemade plain fried dough cakes with no flavor. I make them tasty, that’s why.
Anyway, pancakes are a perfect example of thrifty hearty comfort food. Inexpensive and easy to prepare even from scratch, kids love them and can even help in preparation. I still have fond memories of Mum making homemade silver dollar pancakes for Saturday night suppers when Dad worked past our bedtimes.
These quick treats can, of course, be simple and splathered with butter and maple syrup. They can be nutritionally motivated by incorporating nutrition rich ingredients like eggs, tofu, pumpkin puree, yogurt, whole grains, summer squash or fruit. And they can become delicious savory suppers with the addition of herbs, squash blossoms, cheese (ricotta is especially good) nuts, veggies, smoked fish, or cooked lean meats.
One of my favorite pancake recipes is Whole Wheat Zucchini Pancakes which I serve with fresh berry sauce. What’s great about these is the use of all that zucchini. You can go through a lot of summer zucchini during the growing season, making those yummy pancakes. And, for a taste of summer, these are just as delicious and fluffy using frozen shredded zucchini that’s been defrosted and drained.
Amazingly, my hubby (who doesn’t love vegetables) loves these. In my kitchen, that says a lot.
Wilderness House Zucchini Pancakes
My old Zucchini cookbook from 1976 has the most wonderful zucchini recipes, and this one is no exception. These are speckled in green, fluffy, tender, delicious – and healthy. You’ll be amazed.
Ingredients:
- 2 large eggs – beaten
- 1 cup low fat unsweetened milk OR buttermilk
- 1 Tablespoon honey OR maple syrup
- 2 Tablespoons vegetable oil
- 1 ½ cups whole-wheat flour OR gluten free flour mix
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups shredded zucchini, including green skin but no seeds*
- Oil for griddle
Directions:
- In a medium bowl, whisk together the beaten eggs with other liquids.
- In another bowl, whisk together dry ingredients.
- Combine both mixtures, stirring very little. Don’t over mix.
- Gently and evenly fold in the shredded zucchini throughout batter.
- Spoon ¼ cup batter (for each pancake) onto lightly oiled griddle, preheated to medium low or medium heat. Turn cakes when bubbles begin popping on top but turn only once and don’t press them down. Brown other side. Keep warm in oven (170 F.) until all the pancakes are done. Top with the berry sauce below, other fruit, honey, soft cheese, syrup, or a little butter. 3-4 servings
Adapted from original: Zucchini Cookery/Wilderness House
*Frozen shredded zucchini works perfectly for these. Defrost and drain 2 cups of shredded zucchini before using.
Warm Berry Sauce
- 3 cups washed fresh berries
- ¼ cup water
- 3 Tablespoons real maple syrup or honey or natural fruit spread**
- Pinch salt
If using for a pancake or waffle topping, start the sauce first.
If using strawberries in the sauce, hull and slice them. Halve blackberries. Use any combination of berries you have*. Put all ingredients in a 2-quart saucepan on medium high heat until mixture simmers. Lower heat to maintain a constant, light bubbling. Stir every few minutes. Sauce will thicken as liquid evaporates (about 15 minutes). When the liquid is syrupy dripped from a spoon. It’s done. Remove from heat. Serves 2-4 as a topping for pancakes, waffles, shortcake, yogurt, or ice cream. If you don’t use all the sauce, refrigerate for another use. Use within 3 days.
*Frozen berries may be substituted. Use a 12-ounce package frozen unsweetened berries, and mash while cooking to obtain the preferred texture. Do not defrost the berries for this recipe.
** ½ cup unsweetened pineapple or orange juice may be substituted for the sweetener and water.
Original: Kitchen Maven
