I Cook

I approach cooking as a type of free form expression.  

Recipes are great; they are inspirational, they are educational, often, they are beautiful, but rarely do they have a place in my kitchen.  Measuring bores me and creates extra dishes.  I like to work with what I have on hand, afterall surely yogurt can stand in for butter/sour cream/oil/milk, right?

Usually this style of kitchen improvisation works out for me and the food is delicious, nutritious, and sometimes even beautiful.  Other times I learn a thing or two about chemistry and in the end my husband eats it anyway. ;)

So why is someone who basically refuses to follow a recipe writing recipes?

Well, the truth is, I’m not.  The following links share a map of how I prepared a certain dish, or baked good, or drink.

Perhaps you will be intrigued by the method I used or the combination of flavors or the nutritional aspects.

Perhaps you will even follow my map step-by-step.

Or, if you are like me, you’ll be inspired by what I did, close the page, and let it lead you to something uniquely your own.

Essentially this is a disclaimer.

My “recipes” are far from perfect.

I rarely watch the clock when I bake so if I write that my muffins baked for 30 minutes at 375* it may have been more like 32 minutes.

Refined sugar and refined grains rarely find their way into my dishes so the texture and consistency is…different.  My baked goods are dense and doughy, not light and fluffy, and filled to the brim with nutrients.

Cooking takes natural instinct, creativity, and the ability to learn from experience.  My hope is that my “recipes” inspire you to get in the kitchen and improvise: add, subtract, substitute, make gluten free, add gluten, add more fat, add nuts, go nuts!

Read my Food Manifesto here!

CRACKERS

 

 

 BEVERAGES

Kombucha How-To

 BREADS AND MUFFINS

 CONDIMENTS

Preserved Lemons

 DESSERT

On The Spur Carrot Cake Balls
Not-So-Traditional Pumpkin Pie

Sweet But Not Refined Chocolate Torte

sugar free ganache

Almond Delight Chocolates
Mint Bark 
After Lunch Mints
No Bake Cookies

Kitchen How-To

How To Make Yogurt

How To Prepare Beans From Scratch

Fermented Food

Kimchi

 SAVORY

Asian Flavors Slaw

Butternut Sage

Classic Tofu
Grilled Onion Rings

Sweet Tater Enchilada Pie
Summer Salad Rolls

SOUP

Cabbage and Butternut Soup
Miso Super Soup
Wonton Soup

21 Responses to I Cook

  1. Samara Michaelson says:

    Yay for using up the frozen peaches from last summer. My big success is peach chutney in the slow cooker! It is so savory with the only sweetness coming from the peaches and dried apricots. Lots of onion and ginger and spices. My husband said it is the best way he has ever had a peach!

  2. Do you think we could get that Manna bread recipe that Kath just mentioned on her blog?! It sounds amazing!

  3. Lizzie says:

    I was wondering if you had the flourless almond butter oatmeal cookie recipe that Kath mentioned on her post this weekend?

    Thanks!

    • Thanks for asking, I just wrote a post about them. There were a lot of inquiries about them and since I wasn’t so thrilled with the results this time I will be experiementing and coming up with more recipe-worthy recipe soon.

  4. carol wagner says:

    Was wondering about the cinnamon spice salad dressing Kath mentioned. Is the recpe available? Thank you.

    • It’s hard to give a recipe for it because A. I didn’t measure and B. the key was a plum butter that I made last fall but here’s what I did.

      In a small jar I put roughly equal amounts (2-3 Tbs.) of reduced sugar (Trader Joe’s) strawberry jam, and red wine vinegar. Then I added a 1/4-1/3 cup homemade spiced plum butter and lavender salt (you could just add salt and crushed lavender), put a lid on it and shook it like crazy until it was all mixed up.

      It ended up sweet and just a tad tangy (the vinegar enhanced rather than overshadowed like some vinaigrette) and thick. I am, sadly, on my last jar of plum butter so I think I will try this with apple butter. I love how thick, creamy, and sweet it gets without sugar or a lot of oil. Hope that info gets you something yummy!

  5. anne says:

    your friend linked you to a recipe for cinnamon salad dressing? but I can’t find it, so curious!

  6. Sarah says:

    Can you please post your enchilada pie recipe? Sounds wonderful.

  7. elizabeth says:

    Saw the delicious looking chocolate coconut bark with homemade coconut butter crumbles you made on katheats.com. Are you going to post the recipe?

    • gracefulfitness says:

      This bark is basically the lazy girls version of my Almond Delights, without the almonds and chia seeds. My dinner guests were starting to arrive but I still wanted to whip up some dessert. I melted unsweetened baking chocolate in the microwave, added a little salt, stevia, and coconut oil and spread it out on a silpat. For the coconut, I put unsweetened coconut flakes in the food processor for a few minutes then added honey to taste and spread/crumbled it on top of the still-melted chocolate. Let me know if you want more details!

  8. elizabeth says:

    By flakes, do you mean shredded unsweetened coconut or coconut chip/flakes, or maybe it doesn’t matter?
    What brand of stevia do you prefer? I’ve never liked stevia, except in lemonade, but I want to give it another try. Do you use the liquid or powder? Can I use coconut butter, instead of oil?

    • gracefulfitness says:

      Shredded unsweetened, which can be a little harder to find than the sweetened stuff.
      I only like stevia in small amounts and not usually as the primary sweetener, except in yogurt. I use a minimally processed stevia powder that I bought in the bulk bins at my local health food store. It is green and just dried, ground stevia leaves, no filler or bleaching.
      Which recipe were you interested in subbing coconut butter for oil? I think it would be fine for anything except adding to chocolate.

  9. elizabeth says:

    Do you still make yogurt and is there a post here on how you do it?

    • gracefulfitness says:

      I do make yogurt regularly but I have yet to do a comprehensive post on it, look for it this week! I love making yogurt and highly recommend it!

  10. Erika says:

    I love this page so much. That is exactly how I bake–no watching the clock, just adding whatever feels right :)

  11. jenn says:

    I would love love love it if you could share some more of your salad recipes on this page, given how much Kath rants about them . :)

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