Category Archives: Snack

Dessert, Great Leftovers, Quick, Snack

Oatmeal Tahini Chocolate Chip Walnut Cookies

Print Recipe

Oatmeal Tahini Chocolate Chip Walnut Cookies

Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Keyword: Chocolate, Oats, Tahini
Servings: 40 cookies
Calories: 222kcal

Ingredients

  • 226 g butter softened
  • 175 g granulated sugar
  • 175 g brown sugar
  • 256 g tahini butter
  • 4 large eggs
  • 280 g all-purpose flour
  • 260 g rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ tsp vanilla
  • 1 tsp cinnamon
  • 255 g chocolate chips or chopped bars
  • 125 g pecans
  • Flake salt

Instructions

  • A few hours before, remove the butter from the fridge and allow to soften.
  • Preheat the oven to 350ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
  • In the stand mixer with the spatula-paddle, add the 226 g butter softened and the 175 g granulated sugar and 175 g brown sugar. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
    226 g butter softened, 175 g granulated sugar, 175 g brown sugar
  • Then add the 256 g tahini butter, mixing a bit more, and then the 4 large eggs.
    256 g tahini butter, 4 large eggs
  • In a separate bowl, mix together the 280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop the gluten.)
    280 g all-purpose flour, 260 g rolled oats, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
  • Then, add the 1½ tsp vanilla, 1 tsp cinnamon, mix briefly. And finally the 255 g chocolate chips and 125 g pecans. Mix on low until just combined.
    1½ tsp vanilla, 1 tsp cinnamon, 255 g chocolate chips, 125 g pecans
  • On baking sheet(s) lined with parchment paper, place 1 tbsp of dough about 2” apart. Bake for 12 minutes, maybe longer if it's not a convection oven. Add a touch of Flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.
    Flake salt

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 143mg | Potassium: 105mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg
Nutrition Facts
Oatmeal Tahini Chocolate Chip Walnut Cookies
Amount Per Serving
Calories 222 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 29mg10%
Sodium 143mg6%
Potassium 105mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 12g13%
Protein 4g8%
Vitamin A 171IU3%
Vitamin C 0.3mg0%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Favorites, Low Calorie, Quick, Side, Snack

Stovetop Popcorn

Oil Options

  • Canola oil: neutral taste; tolerates high heat; goes with nearly any topping
  • Olive oil: familiar and typically light flavor; tolerates medium-high heat; goes with most toppings
  • Sesame oil: stronger taste that adds a unique flavor; tolerates high heat; coordinate with toppings
  • Coconut oil: traditionally used by movie theaters, but I’ve never tried it; tolerates high heat
  • Other oils: can be fun to experiment; oils with a high smoke point are best

Topping Options

The best part of homemade, stovetop popcorn is your toppings options are only limited by your tolerance for experimentation. Also, you and whoever you are enjoying this with can each add your own favorite topping, for a custom experience. Here are some options, but don’t feel limited by this.

  • Salt, especially if you have a seasoned salt, like a smoked salt or chili-lime salt
  • Melted butter and salt, for that classic movie-theater experience
  • Salt and black pepper
  • Zaatar (my husband’s favorite)
  • Salt, smoked paprika, pinch of cayenne or chipotle powder (my favorite, requires a spoon to eat)
  • Sweet drizzle: honey (1 tbsp), melted butter (2 tbsp), and cinnamon (1/4 tsp); mix together, then drizzle on top
  • Dulse (or other seaweed flakes / nori), and consider adding sesame seeds
  • Nutritional yeast (which I like sometimes, but not frequently)
Print Recipe

Stovetop Popcorn

Cook Time15 minutes
Total Time15 minutes
Course: Snack
Cuisine: American, Mesoamerican
Keyword: Basics
Servings: 2 servings
Calories: 201kcal

Equipment

  • Large saucepot or other large (>6 quart) lidded pot, preferably one with a heavy bottom

Ingredients

  • ¼ cup popcorn kernels
  • 2 tbsp oil

Instructions

  • Add the 2 tbsp oil to a heavy-bottomed pot. Place just three popcorn kernels in the pot. Cover and heat over medium heat. After a few minutes, the kernels will pop, which is how you know the pot and oil is preheated.
    2 tbsp oil
  • Once you hear the kernels pop, turn off the heat and remove the pot from the burner. Add all of the remaining kernels of popcorn and cover the pot again with the lid. (No need to remove the popped kernels.) Gently shake and toss the pot for 10 seconds or so, the coat the kernels in the warmed oil.
    ¼ cup popcorn kernels
  • Wait 30-45 seconds – this is an important step in preheating the added kernels. Then place the pot back on the stove and turn the heat to medium. After another 2-5 minutes, the kernels will start popping.
  • Once they start popping, it will be done popping in 30-90 seconds. During that time:
    Gently shake the pot 2-3 times, while keeping it on/near the heat.
    Carefully lift one side of the lid to allow steam to escape. This step, done carefully, will lead to a crispier, better popcorn. But be careful, because the little popcorns come rocketing out with some force, so you want to tip the lid open just enough to allow a tiny bit of steam to get out.
  • Once you don’t hear popping for a few seconds, remove from heat and divide into large serving bowls. Immediately add your favorite topping (see reverse), toss well, and serve.

Nutrition

Calories: 201kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
Nutrition Facts
Stovetop Popcorn
Amount Per Serving
Calories 201 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 1mg0%
Potassium 56mg2%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Favorites, Projects, Snack

Homemade Yogurt

The yogurt pictured includes a fruit compote on the bottom, which is fantastic but not necessary. Another great way to add to this is topping with about 2 tbsp of granola or a teaspoon of honey.

The keys to homemade yogurt are to use the right ingredients and the right equipment for the right process. Ok, that’s true of any food, more or less. So what are the right versions of each?

  • Milk: The best milk is a non-homogenized, pasteurized whole milk. Ultra-pasteurized may not work well at all. And non-homogenized is fine, but appears to produce a less thick yogurt. And why would you use anything thinner than whole milk?
  • Starter: The best starter is one you’ve been culturing over time by saving a few tablespoons of each batch for use in the next batch, within about 2-3 weeks. If that starter does not seem to be working, you may need to try again with a new starter. If you’re buying a new starter, you have two big options. 1) Purchase a dry starter and follow the directions. 2) Purchase a plain, unsweetened full-fat yogurt. Find the best quality you can for that starter yogurt and it could last you a long time. I trust Straus yogurt anytime I need a starter because it does not contain thickeners.
  • Tools: Instant Pot does a fantastic job here. And these 762 Weck jars are the perfect size for a single serving. 2 Quarts of whole milk fill 10 of these jars to about the ¾ mark, with a few tablespoons leftover for culturing next time.
Print Recipe

Homemade Yogurt

Simple, inexpensive and low-waste breakfast
Prep Time30 minutes
Cook Time6 hours
Total Time6 hours 30 minutes
Course: Breakfast
Cuisine: Simple
Keyword: Fermentation
Servings: 10 servings
Calories: 115kcal

Equipment

  • Instant Pot
  • Instant Pot loose-fitting lid
  • 10 Weck Jars (762)
  • Large bowl that can fit the inner pot to the IP
  • Food thermometer

Ingredients

  • 2 quarts whole milk
  • 2 tbsp yogurt starter
  • 4 cups ice for cooling

Instructions

  • First, pour the milk into the inner pot of the Instant Pot. Turn the Instant Pot to the "High" Yogurt setting, which will bring the yogurt to boiling temperature for 1 minute and then end. This takes about 10-20 minutes, though I've never timed it. Keep covered and stir occassionally with a very clean instrument (not wood – use either metal or silicone).
  • While that happens, prepare an ice bath to cool the yogurt by adding ice to a very large bowl.
  • Once milk has boiled, remove the inner pot carefully and place in the ice bath. Add some cold water to allow the inner pot to submerge slightly, if needed. Stir the milk and periodically check the temperature until it reaches about 110ºF.
  • Remove about ½ cup of milk to a smaller bowl or 2-cup measuring cup. Add the culture and stir well until disolved. Add this back to the larger pot and stir well.
  • Dry the outside of the inner pot thoroughly, so as to not damage the Instant Pot. Place this back in the Instant Pot. Set the Instant Pot to medium yogurt setting and allow to ferment, with the lid on, for somewhere between 4-8 hours. With the Straus culture, after the first time, it takes about 6 hours. You are looking for the yogurt to be thick and for it pull from the sides nearly in a block if you lift and tilt the inner pot to one side. It should have a slight nearly clear, liquid layer on the top.
  • Cover well (consider using a sealing lid or wrap of some kind) and then place in the fridge to cool for several hours to further firm up. When cooled, transfer to the weck jars, but make sure to save at 2-3 tbsp separately for the next time you make yogurt.

Nutrition

Calories: 115kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 86mg | Potassium: 250mg | Sugar: 10g | Vitamin A: 307IU | Calcium: 217mg | Iron: 1mg
Nutrition Facts
Homemade Yogurt
Amount Per Serving
Calories 115 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 86mg4%
Potassium 250mg7%
Carbohydrates 9g3%
Sugar 10g11%
Protein 6g12%
Vitamin A 307IU6%
Calcium 217mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Projects, Snack, Spice Mix

Cheddar and Sour Cream Seasoning

This is an excellent topping for popcorn, or other uses to be determined. It satisfies that taste I crave for Ruffles potato chips and is probably slightly better for me than the potato chip version when put on popcorn.

Print Recipe

Cheddar and Sour Cream Seasoning

Prep Time5 minutes
Total Time5 minutes
Course: Ingredient
Cuisine: American, Vegan
Keyword: Spice Mix
Servings: 12 servings

Equipment

  • Small food processor (or spice grinder)

Ingredients

  • ¾ cup nutritional yeast flakes
  • ¼ cup soymilk powder not protein powder
  • 3 tbsp tomato powder
  • 2 tbsp onion powder
  • 1 tbsp salt fine-grained is better here
  • ½ tbsp lactic acid powder vegan
  • ½ tsp dry ground mustard
  • ½ tsp garlic powder
  • ½ tsp paprika

Instructions

  • Add all ingredients to a small food processor or spice grinder and blend until it's a fine, well-mixed powder.
Basics, Pressure Cooker, Projects, Snack, Summer

Mixed Berry Jam

You want sugar content, by weight, to eventually equal 65% of the mixture. I’d start with 50%-55% sugar by weight, so you don’t get too sugary a result. Going lower than this could cause you to cook the jam too long to remove water, and the long cook will make it less fresh tasting (and remove the natural pectin). You could adjust with added pectin and/or acid too, if you drop the sugar.

Print Recipe

Mixed Berry Jam

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Condiment
Cuisine: American, Classic
Keyword: Gift, Jam, Summer
Servings: 0

Ingredients

  • 500 g strawberries
  • 550 g other berries e.g., ½ raspberries, ¼ blackberries, ¼ loganberries
  • 550 g sugar
  • ¼ cup lime juice ~3 limes
  • 1 tbsp pectin

Instructions

  • Put spoons in the freezer. First, clean and crush the berries. Start by washing them and picking through for any obvious issues. Remote the tops from the strawberries. Roughly chop the strawberries. Add everything to a very large pan – preferably one that is both wide and quite deep. Weigh out the sugar in a bowl. Sprinkle just a small amount of the sugar onto the berries and toss. Let sit for a few minutes while you prep jars and clean up a little, to get ready for the next steps. (Clean the jars, lids and bands, prepare the water bath canner for sterilizing jars, etc.)
  • Once you have everything else ready, more or less, crush the fruit some (it should have sweat some, from the sugar). Put the berries over a medium heat, add about half of the lime juice, and stir until everything is liquid. Now, add the rest of the sugar and the pectin and cook over medium-low, stirring frequently. Watch for foam and stir it down when needed.
  • Sterilize the jars, since you’ll be processing them for less than 10 minutes. Do this by filling the canner you’ll be using with the empty jars and boiling for 10 minutes. Preheat the oven to 180ºF, so you can keep them warm. Remove each and drain the water back into the canner, for use during processing. Place sterilized jars in a large Pyrex baking dish and place in the oven while you finish the jam. Leave the water and canning setup.
  • At this point, the jam will hopefully be reaching temperature. You need it to get to 217ºF to 226ºF, which demonstrates enough water has evaporated that the mixture is now 65% sugar. If you haven’t quite reached this temperature, turn up the heat some and stir until water evaporates away.
  • Once it reaches the correct temperature, test the consistency with the spoon test. (Take a frozen spoon, dip it in carefully and put in the fridge for a minute or so. Test consistency once it’s cooled.)
  • When it’s done, remove the jars from the oven and turn off the oven. Turn the heat back on for the water bath canner. Fill each of your jars with jam, leaving just ¼” headroom. Place lid on top and screw the lid on finger-tight. Place in the water bath canner, careful not to tip them over.
  • Bring the canner to boiling for 5 minutes. Then turn off the heat for about 10 minutes and then remove the jars. Do not disturb for 12-24 hours. Then you can remove the lids and check seals.
Appetizer, Basics, Dairy-Free, Snack, Summer

Guacamole

The only reason to have this is a reminder of the ingredients. Each piece is critical. Maybe the tomato is optional.

Print Recipe

Guacamole

Simple and excellent
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: California, Mexican
Keyword: Basics
Servings: 4 servings
Calories: 189kcal

Ingredients

  • 1 small red onion
  • 1 serrano pepper
  • ½ bunch cilantro
  • 2 tomatoes
  • 2 large avocadoes
  • 1 lime juiced
  • 1 tsp salt

Instructions

  • Clean, dice and prep the ingredients. Mash everything together. Serve.

Nutrition

Calories: 189kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 700mg | Fiber: 8g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg
Nutrition Facts
Guacamole
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 594mg26%
Potassium 700mg20%
Carbohydrates 15g5%
Fiber 8g33%
Sugar 4g4%
Protein 3g6%
Vitamin A 750IU15%
Vitamin C 26mg32%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert, Dinner Party, Snack

Perfect Quick Cookies with Chocolate and Pecans

These are the best quick cookies – maybe the best cookies overall. No need to rest the dough in the fridge, though I bet it would be improved that way.

The dough does save well, and this makes probably 2 dozen cookies total. Refrigerate or freeze the unused dough, preferably in pre-measured balls, so you can make cookies anytime the oven is warm.

Print Recipe

Perfect Quick Cookies with Chocolate and Pecans

Tested again and again, but never tested enough
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Comfort Food
Keyword: Chocolate
Servings: 36 cookies
Calories: 162kcal

Ingredients

  • 226 g butter softened
  • 175 g granulated sugar
  • 175 g brown sugar
  • 2 large eggs
  • 270 g all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 1½ tsp vanilla
  • ½ tsp cinnamon
  • 175 g chocolate chips, or chopped bars
  • 125 g pecans
  • Flake salt

Instructions

  • A few hours before, remove the butter from the fridge and allow to soften.
  • Preheat the oven to 375ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
  • In the stand mixer with the spatula-paddle, add the 226g softened butter and the 175g each of the sugars. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
  • In a separate bowl, mix together the 270g flour, ½ tsp baking soda and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop that gluten.)
  • Then, add the 1½ tsp vanilla, ½ tsp cinnamon, 175g chocolate and 125g pecans. Mix on low until just combined.
  • On baking sheet(s) lined with aluminum foil, place 1 tbsp of dough about 2” apart. Bake for 10-12 minutes. Add a touch of flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.

Notes

  • Makes 36 cookies

Nutrition

Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 130mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Nutrition Facts
Perfect Quick Cookies with Chocolate and Pecans
Amount Per Serving
Calories 162 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 23mg8%
Sodium 130mg6%
Potassium 48mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 172IU3%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Bread and Pasta, Favorites, Snack

Soft Pretzels

I have been making these for years and adjusting the recipe for a long time. According to Google Drive, my first version of this recipe is from June 2012, so I’m marking that as the date here, even though I’ve modified it since then.

It’s a classic for a reason – these are fantastic soft pretzels!

Print Recipe

Soft Pretzels

Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Bread, Side Dish, Snack
Cuisine: American, German
Keyword: Bread
Servings: 8 servings
Calories: 209kcal

Ingredients

Pretzel

  • 450 g bread flour
  • 2 tsp salt
  • 1 tsp sugar
  • 11 g instant yeast
  • 300 g warm water

Water bath

  • 4 cups water
  • 2 tbsp baking soda

Topping

  • Coarse salt pretzel, flake or kosher salt

Instructions

  • Measure the dry ingredients into a mixer bowl and mix quickly to combine. Add the 300g warm water while kneading in the stand mixer (add up to 50g more water, or a bit more flour, if needed to form a barely-sticky dough). Knead for around 8 minutes, until the dough is soft, smooth and elastic. Cover and let rest in a warm spot for 1 hour.
    450 g bread flour, 2 tsp salt, 1 tsp sugar, 11 g instant yeast, 300 g warm water
  • After it has rested, pull a piece of parchment paper the size of the baking sheet. Divide the dough into eight equal pieces and cover with a clean towel. You want the dough to rest for about 5 minutes after each is divided, so do this at a reasonably gentle pace.
  • Once it has rested after being divided, roll each piece of dough into a long, thin rope (about two feet) and twist each rope into a pretzel. Make sure you connect the legs to the frame well, so it does not come apart later. (They should be fairly thin at this step, as they will continue to plump up.) Set aside and cover as you go, allowing them to rise again for 10 minutes under cover. They can be on a sheet pan, if you'd like, but you will be transferring them off before you bake them, so it should be a second sheet pan if anything.
  • Preheat the oven to 450ºF. In a deep skillet, heat 4 cups water and 2 tbsp baking soda (or 2 cups, 1 tbsp for a smaller pan) until it is barely simmering. Quickly and very carefully boil each pretzel in the mixture for about 30 seconds, placing the completed pretzels on a baking sheet and sprinkling with a very coarse salt as soon as they come out of the boiling pan.
    4 cups water, 2 tbsp baking soda, Coarse salt
  • Bake the pretzels for 10-12 minutes, or until they’re golden brown.

Notes

Makes 8 pretzels

Nutrition

Calories: 209kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 1410mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Nutrition Facts
Soft Pretzels
Amount Per Serving
Calories 209 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1410mg61%
Potassium 70mg2%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.