Jubilee & William Schneider

A collection of all our projects and a blog about our life.

ROASTED CHICKPEA TACOS

Roasted Chickpea Tacos

Recipe from Thug Kitchen cookbook (modified)

Ingredients:
– 1/2 yellow onion
– 1/2 red bell pepper
– 1/2 head of broccoli
– 1 can (15 oz.) cooked chickpeas
– 1 1/2 Tablespoons olive oil
– 1 Tablespoons soy sauce
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon Cayenne pepper
– 1 teaspoon minced garlic
– ½ lime
– 4 to 6 flour tortillas

Directions:
1. Heat oven to 425°F.

2. Chop up the onion, bell pepper, and broccoli (about the size of a chickpea). Place all the chopped-up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then add all the spices. Mix well. Put mixture on a large-rimmed baking sheet. Bake for 20 minutes.

3. Take it out of the oven and add the garlic and stir it around. Bake for another 15 minutes. The broccoli might look a little burnt at this point. Squeeze the lime juice over mixture and stir. Taste and see if it needs more spices.

4. Make your tacos and add any other toppings! Enjoy

SOURDOUGH FRENCH TOAST (Thug Kitchen)

Recipe from Thug Kitchen (slightly altered)

Ingredients

– 1 teaspoon ground cinnamon
– 1 teaspoon vanilla
– 1 tablespoon ground flaxseeds
– 2 tablespoons whole wheat flour
– 1 cup milk (or any non-dairy sub you want))
– 1/2 loaf sourdough bread (day-old is fine)
– 1 1/2 tablespooons nutritional yeast
– 1 teaspoon butter

Directions

1.  In a pie pan/shallow dish, mix together cinnamon and flour.  Slowly whisk in the milk (go slow to prevent lumps). Let that sit for 15 minutes.

2. Cut bread into thick slices.

3. After 15 minutes slowly add the nutritional yeast and stir. Heat your pan and coat with butter.  Soak your bread slices in the batter for a couple seconds on each side and then throw them on the pan.  Cook for 1 to 2 minutes a side, or until they look golden and tasty.

STRAWBERRY FROSTING SUGAR COOKIE BARS

Sugar Cookie Bars

Ingredients:
-1 cup butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 5 cups all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon baking soda

Directions:
1. Pre-heat oven to 350 degrees. Grease 13″x18″ a cookie sheet (butter or oil)
2. Cream butter and sugar until light & fluffy. This will take 2-3 minutes. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
3. In a separate bowl combine flour, salt, baking soda. Add to the wet mixture and mix just until combined. Spread onto the prepared cookie sheet.
4. Bake for 12-15 min, until edges are light golden brown and the center looks pale & puffy and slightly undercooked. Let cool completely before you add frosting. I ran out of time and just used pre-made strawberry frosting. But if you want to do one from scratch try a cream cheese recipe 🙂

TIP:
– After frosting put entire pan in fridge for a few hours before cutting. These are best served cold!

 

TERIYAKI JERKY


Teriyaki Jerky

Ingredients:
– 2 cups Worcestershire sauce
– 1 1/2 cups teriyaki sauce
– 3 teaspoons liquid smoke
– 1 cup soy sauce
– 4 teaspoons onion powder
– 2 teaspoons garlic powder
– 1 teaspoon cayenne powder
– 4 teaspoons black pepper
– 1 1/4 tablespoons red pepper flakes
– 4 tablespoons brown sugar
– 2 tablespoons honey
– 1 tablespoon maple syrup
– 1/2 -1 lb. meat of your choice

Directions:
1. Half defrost the meat you want to use. Cut into thin slices. Use a meat tenderizer to pound slices.
2. Mix all ingredients in a bowl. Wisk together.
3. Put meat and mixture into ziploc bag and let marinate 24 hours.
4. Set the dehydrator to 160 degrees. Cook for 10-12 hours.

Tip: Check it at the 8 hour mark. Some of the thinner pieces may be done at this point.

See Original Recipe here