The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Archive for the ‘recipes’ Category

Cilantro Nectarine Coleslaw

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Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.


– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste


Gluten Free Banana Walnut Pancakes

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flap jacks

I’m not the biggest pancake fan in the world, but I woke up with a craving for banana walnut pancakes. I suppose I was thinking of the pancakes at the Cup & Sauce in Portland, Oregon – even though they’re made with real flour. It’s been ages since I had a flap jack. Even more challenging than the gluten free aspect of these tasty rounds, is the fact that I made them dairy free. I used organic low-fat coconut milk instead of milk or water.

Fear not Dear Feedbag Reader, these aren’t tasteless hippie frisbees. These delicate perfect rounds are loaded with tiny banana and walnut bits in almost every bite. They’re made perfect with a little smart balance spread and a smatter of maple syrup.

This recipe makes enough pancake batter to feed your friends. If you’re not feeding a crowd, get an empty yogurt container to put the extra in the fridge. I’m even thinking about using the left over batter for muffins.

Dry Ingredients:
– 2 cups of Bob’s Red Mill gluten free all purpose flour
– 1 1/2 teaspoons baking powder
– 3/4 teaspoon salt
– 3/4 teaspoon xanthan gum

Wet Ingredients & Extras:
– 1/2 cup of chopped walnuts
– 1 banana, diced
– 1/2 cup of apple sauce
– 2 cups of organic low-fat coconut milk (or 1 cup regular milk, one cup water)
– 2 eggs, beaten
– 4 tablespoons olive oil
– 1 tablespoon honey or raw agave nectar
– 1 teaspoon vanilla extract
– 1 or 2 dashes of cinnamon


Combine the dry ingredients first – mixing well before integrating the wet ingredients, bananas, and nuts.

I used a non-stick pan and I’d recommend it. A nicely greased up iron skillet would work just fine too. Get your pan greased up, heated up on medium heat, and ready for a ladle full of this delicious batter. When little bubbles start forming on top of your pancake, it’s probably time to flip that bad boy over. I’d say I found a 1.5 – 2 minute interval for each side made the perfect pancake.

These gluten free flap jacks are better when they’re hot off the press.

Serving Suggestion: Top with a little smart balance spread and some warm maple syrup for a delicious breakfast treat.

Written by Patrice Helmar

November 13, 2011 at 2:06 pm

The Best Wheat Free Granola Bars, ever!

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Wheat Free Granola Bars

Going to school full time and working at a school makes meal planning difficult. Commuting to and from school for graduate school and student teaching makes meal planning essential. I always make my lunch in the morning or the night before. I don’t have time to leave school for a quick fix meal on the go during lunch time, so packing good food is important. I’ve noticed that on days that I go running, that my energy is pretty low after a full day of student teaching.

Have you guys seen the price of wheat free products? They’re ridiculous! Seriously, I can’t rationalize (or afford) paying seven dollars for a box of lame bars or cereal. I’m stubborn and I love whole foods. Which means that my life is a little more difficult, but often a lot more delicious.

I think these little granola bars are the perfect after school snack for days when I’m training for my first 10K run. I’m happy to report that this last week I was doing four mile runs!

My inspiration for these bars came from a recipe via All Recipes that I modified to suit my tastes and wheat free ways.

Don’t forget to cut these bad boys after letting them sit for a couple of minutes! If you don’t cut them into long rectangles, they’ll turn into one giant rad granola bar of goodness.

– 2 cups rolled oats
– 1/2 cup of maple syrup
– 1/2 cup of olive oil
– 1/2 cup of apple sauce
– 1 teaspoon of cinnamon
– 1 teaspoon of allspice
– 1 teaspoon of nutmet
– 1 cup Bob’s Red Mill All-Purpose GF flour
– 3/4 cup raisins (optional)
– 1/4 cup of dried apricots, diced
– 1 teaspoon salt
– 1/4 cup of shredded coconut
– 1/2 cup of walnuts, chopped
– 1/2 cup of pecans, chopped
– 1 egg, beaten
– 2 teaspoons vanilla extract


– Preheat the oven to 350 degrees

– Generously grease a 9×13 inch baking pan (I used olive oil to grease my pan).

– In a large bowl, mix together the oats, spices, gluten free flour, raisins, apricots, pecans, walnuts and salt.

– Make a well in the center of your dry ingredients: pour in the maple syrup, apple sauce, beaten egg, oil and vanilla.

– Mix well using your hands. Pat the mixture evenly into the prepared pan.

– Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges.

– Cool for 2 – 4 minutes, then cut into bars while still warm.

– Don’t let these bad boys cool to much before cutting.

Variations on a theme & serving suggestions: These granola bars are versatile, allowing for different ingredients. Imagine if you will peanut butter & chocolate chip granola bars, dried cherry & almond granola bars, or banana & walnut granola bars. All totally possible by tweaking a few things with this recipe.

These bars are so decadent you could serve them as a desert with a little scoop of sorbet or ice cream. Instant win!

Happy Eating!

Matty’s Law & Order Soup

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Puréed acorn squash, beet & leek soup

Puréed acorn squash, beet, & leek soup.

In the soup world, the people are represented by two separate yet equally important groups:  The cooks, who make the soup; and consumers, who eat the soup.  These are their stories:

This is the time of year to harvest all your hard work in the garden.  Not only am I an avid soup eater, I also love to cook using fresh ingredients obtained from our garden.  I had some success on our garden this year, with enough greens and snap peas to last us through the summer.  We have been enjoying fresh salads consisting of cabbage, Kale, and carrots this fall.  Some of the less successful crops this season were the leeks, broccoli, and potatoes.  I read that it’s best to plant leeks indoors in the early spring and then transplant as soon as the soil can be worked.  I think next year I’ll take this advice more to heart.

My biggest disappointment was my potato crop.  Potatoes grow great in Alaska.  I’ve usually had good luck when it comes to potatoes. This year I think I didn’t plant them deep enough.  This resulted in smaller and not as many spuds.  So I have been thinking about what to do with my failed crops.  I hate to waste anything so Kim suggested I make a potato leek soup.  I thought this was a great idea and decided to expand on it.

This last Saturday I was balls deep in a Law and Order marathon when I got the sudden urge to make some soup.  I had a bunch of little leeks, beets, and carrots that I managed to salvage from the garden.  These would form the base of my soup.  Unfortunately, I didn’t have enough potatoes for the potato leek soup that I was craving.  I realized I needed something else to make the soup magical.  I put some pants on, loaded up the old pom-chi, and headed to the local store.

I ran the gauntlet that we call Foodland, avoiding eye contact with people so I didn’t have to do the dreaded stop and chat.  It was during one of these moments that I spotted what I knew would be perfect.  Squash!

It’s fall after all. What better way to warm the soul than a hearty cup of squash soup?  I carefully picked through the many varieties of squash and stumbled across an orange acorn squash.  Just like the Dude, I knew this squash would tie the soup together.  I rushed home to begin preparation.  The first thing to do when preparing a squash for soup is to cut the ends off and remove the peel using a vegetable peeler.  Then carefully cut squash lengthwise and remove middle part making sure to save the seeds for a healthy snack later.  Once the squash is de-turded you can begin to make the soup.


-2 tablespoons butter of olive oil

-1 leek chopped into fine pieces

-1 small beet diced

-1 diced carrot

-1 diced celery

-2 pounds winter squash, peeled, seeded, and cut into 1 ½ -inch chunks

-4 cups chicken or vegetable broth

-3 cloves garlic

-2 sprigs fresh thyme

-Pinch of nutmeg

-1/4 cup fresh basil

-1/2 cup coconut milk

-Salt and fresh ground pepper to taste


1. Begin by heating the butter or oil in a large pot over medium heat.  Add the leek and cook until softened, about five minutes or so should do the trick.  Then stir in the beets, carrots, celery, squash, garlic, thyme, basil, nutmeg, and chicken broth.  Bring to a simmer, cover and cook until squash is softened about ½ the episode of a Law and Order should do the trick.

2.  Once the squash is done remove the pot from heat and discard thyme sprigs and puree soup with an emersion blender, food processor or any old kind of blender.  If the soup is too thick, you can always add more stock until you get the desired consistency.

3. Next you add the coconut milk and bring back to a brief simmer and then remove and add salt and pepper to taste.

Enjoy your soup with some warm bread and a nice fresh garden salad.  I would also recommend this soup on a cold wet fall afternoon while in the midst of a Law and Order Bender.  Garnish with fresh basil & enjoy!

Gluten & Dairy Free Chocolate Cookies

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gluten free vegan cookies

Dear Feedbag Readers,

I’m sorry I’ve been neglecting you. The past couple of months have been so busy it’s not even funny. I’ve stayed true to my new way of eating since my spring cleanse. I’m primarily dairy free (other than organic yogurt), gluten free, sugar free, and off the coffee. I think it’s kind of a miracle considering I’ve been working at a restaurant and going to grad school. I’m super excited about being a in a grad program – but when I get home from school and a restaurant shift the last thing I feel like doing is cooking.

These cookies have saved me on mornings where I don’t have time to make a healthy breakfast. I’ve had more than one morning when I wake up from only having a few hours of sleep after reading or working on a project all night. I grab a cookie and make a quick cup of green tea (maté is my favorite thing in the world right now) and head out to school. Initially, Matty put this recipe together as a hybrid of a recipe he found online and adapted. The original recipe is here.

I’m not such a fan of stevia and so instead we used bananas and a little honey as sweetener. Also, we added a few other ingredients, like raisins and shredded coconut which helped with the texture.

– 1 cup of brown rice flour
– 1 cup of garbanzo bean flour
– 1/2 cup of dutch cocoa powder
– 1 teaspoon of baking soda
– 3/4 teaspoon of salt
– 3/4 cup of coconut milk
– 1/2 cup of almond butter
– 1/4 teaspoon of vanilla extract
– 1/4 cup of cashews
– 1/2 cup of raisins
– 2 bananas, mashed
– 5 teaspoons of honey
– 1/4 cup of shredded coconut


– Pre-heat the oven to 350 degrees

– In a standing mixer, mix the dry ingredients, and then add the wet ingredients – saving the almond butter for last (as it’s the stickiest)

– Using two spoons, dish out cookies about two inches in diameter about an inch apart on a parchment paper lined cookie sheet.

– Bake for 10 – 15 minutes (you can check the doneness by using the old tried and true toothpick method – also your house will start to smell awesome!)

– Let these babies cool off a bit and eat warm or store in an airtight container for a quick treat on the go.

Serving Suggestion: For a totally decadent dessert serve with a scoop of Coconut Bliss Ice Cream and a homemade cup of chai!

Makes about 2 dozen radtastic cookies!!!

Written by Patrice Helmar

July 19, 2011 at 8:33 pm

Cate’s Fantastic Roasted Chickpeas

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Roasted Garbanzos

Cate is well-known in Juneau for her skill in the kitchen. I’d long heard about these roasted chickpeas and how delicious they are from more than one local. I’m so glad I ran into Cate and asked that she email me her highly revered recipe. Sure, I could google good old Mark Bittman, but I actually know Cate and have heard first-hand how awesome these bad boys are. I can say with true spring-cleanse conviction, that these roasted chickpeas are true perfection.

Roasted chickpeas are enjoyed all over the world as a snack or appetizer. In Spain, where tapas reign supreme, roasted chickpeas are a favorite. In Turkey, roasted chickpeas are often hulled and sugared for a sweet treat on the go.

I decided to mix up the spices a little bit adding 1/4 teaspoon of Aleppo pepper & 1/4 teaspoon of Greek oregano and omitting the cayenne. I sprinkled a little Aleppo pepper after the chickpeas were roasted. Each tiny bite is full of spice, heat, and flavor.

Cate’s Recipe ->

– 1 can garbanzo beans rinsed and dried (I use a bath towel)
– 2 tsp. olive oil

Then the fun begins — use whatever combination of spices you want.
I use:
– 1/4 tsp turmeric
– 1/4 tsp cumin
– 1/4 cayenne
– 1/4 salt
– 1/8 tsp pepper (actually I just grind some in to the mix until it feels right)

– I mix all the spices together and then mix into the beans so it’s more evenly distributed.
– Put on a cookie sheet and pop it into a 400 degree oven for 40 minutes.
– Shake the pan every 10 minutes or so.
– You want the chickpeas to be crunchy so, depending on the size of the beans, you may wind up leaving them in longer.

Enjoy this fabulous snack!

Serving Suggestion: Have a glass of spicy smooth Rioja wine and find a chunk of Sheep’s milk Gouda cheese for an elegant appetizer.

Matty’s Caramelized Onion Hummus

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Matty's Hummus

My buddy Liz Gifford let me have a copy of a cool magazine she subscribes to called Ready Made. I’d never heard of the magazine but it had so many ideas for making neat things. I’ve thumbed through the magazine for the past few months looking at soap recipes and different cool d.i.y. projects. I kept coming back to a recipe for caramelized onion hummus that sounded amazing.

Matt is the master hummus maker in our house. Matty modified the recipe from the magazine and made one of the best bowls of hummus I’ve ever sampled. Caramelized onion hummus is better than putting a bow-tie on a french bulldog -> It’s the best thing ever. If you don’t like caramelized onions, there’s probably something wrong with you.

Make this hummus! It’s sooooooooooo good.

– 1 large medium onion (we used yellow)
– 3 Tbsp. olive oil
– 1 tsp. honey
– 4 to 5 garlic cloves, halved
– 1 can of garbanzo beans (rinsed & drained) or around 2 1/2 cups soaked & cooked
– 2 Tbsp. Tahini
– 1 lemon, juiced
– 1/4 cup of olive oil
– 2 1/4 Tbsp. plain yogurt
– sea salt & pepper to taste
– 1 Tbsp. Aleppo pepper for topping

– Heat olive oil in a skillet over medium heat.
– Add chopped onions and honey stir and cook for 10 minutes.
– Add garlic and cook for another 10 minutes, stirring often.
– Remove onion, garlic, honey combo and let cool.
– While onion mixture is cooling use a food processor to combine the rest of the ingredients
– Add more olive oil or water for a creamier texture
– Add onion, garlic, honey mixture to bean mixture and process until smooth
– Let it hang in the fridge for a couple of hours to cool and get even more delicious.

Serving suggestion:
– Use this hummus as a creamy base for a salad dressing, eat it with carrots, rice cakes, or the traditional pita bread.