Posts Tagged ‘homemade’

Unrecipe of the Week: Nut Butter

January 11, 2016


1635400235_compI loathe peanut butter. I always have and always will. I remember being at a friend’s house when I was a little girl, and the babysitter said that we couldn’t leave the table until we finished our lunch. Not wanting to insult her “cooking,” I sat there for hours until she finally sent us away. I just couldn’t bring myself to eat that sticky muck, slathered with jelly and smeared inside that gummy white bread that stuck to the roof of my mouth and was so hard to swallow. I still don’t really care for the stuff, but I have managed to make amends with almond butter. Pure, salted almond butter with nothing else in it. I put it on an apple or a banana to add protein to my meal. When it is in its purest state, I can eat it with a spoon right out of the jar if I let myself.

I think the key here is purity. When you can taste just the freshly roasted nuts, and the consistancy is not gummy, it can be delicous. The common commercial brands contain sugar, molasses, hydrogenated vegetable oil, and mono and diglycerides. This contains just nuts. It doesn’t really need anything else.

You can buy great alternative nut butters in many supermarkets that are pure, and some supply the machine to grind your own peanut butter. I am partial to Trader Joe’s brand of almond butter. You can also make your own in a matter of minutes if you have a food processor or a super strong blender.

Homemade Nut Butter:

Place roasted nuts* into the bowl of the food processor. Pulse the nuts until they are completely chopped. Continue running the machine constantly for several minutes, pausing to scrape the sides with a rubber spatula. Process until the nuts go from grainy, to smooth. This could take about 5 minutes, depending on the amount of nuts, and the strength of the machine. If you like it chunky, add a little more of the nuts at the end, and pulse until they are finely chopped and distributed throughout the nut butter. Store nut butter in an airtight jar and refrigerate until ready to enjoy!

If you like salted nut butter, you may add a little and process until mixed. If your nuts seem very dry, you can add a little neutral flavored oil and continue to pulse, however, if you are patient, it should smooth out without any additional oil.

If you like flavored nut butters, you can add in some cinnamon or melted chocolate at the end, and mix it thoroughly.

*I roasted my own raw almonds,but you can buy them already roasted. Just look for dry roasted nuts with no added ingredients except salt, if you like salted nut butter.

Photo: Glasshouse Images

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Hang in There

December 17, 2015

We are literally up to our elbows in marshmallows right now, and it is almost midnight! The holidays have been thankfully busy for indigo jones eats, and it has prevented us from posting as often as we’d like.

Hang in there with us. By this time next week, all will have died down and we will be back to our regular posting schedule.


We had a great time at the Food Tech Connect event last night, and will be sharing all of the great innovations where food and technology meet to create some exciting new concepts you have never seen before. We were proud to be there representing the app Homemade with our tomato and basil pesto tarts, and kale salads with mint, edamame, chickpeas, dried cranberries and a lemon herb vinaigrette.

If you are in New York City Friday night or Saturday afternoon, stop in and see us at the Ecohabitude pop-up shop, where we will be hanging out with all of our indigo jones eats baked goods, cello wrapped and tied up in ribbons, to be turned into your own DIY gift box. Of course there will be samples too! Lots of other vendors will be sharing their wares as well, ranging from a variety of non-food related products that are all sustainable and eco-friendly.

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We got a puppy a few weeks ago. Winston is a toy Australian Shepherd and he is as cute as they get. Puppies are also challenging, and he has had some parasites that have put a halt to his training. Between sweeping and mopping to make sure there isn’t anything on the floor that he shouldn’t eat, and sweeping and mopping to clean up after him, I am pleased to report that our kitchen floors are immaculate. I think I wash them 3 or 4 times a day! His presence has prompted a new item we like to call “indigo jones bones.” They are all natural, homemade dog treats and he loves them! They are hard enough to help with teething, and tasty enough to entice him to gobble them down. They are available to order through all of our marketplace sites, and we will have some with us to sell at the pop up too.


About a year ago, we started a little business and thanks to sites like Etsy, Ecohabitude, Lemonbar and Gourmly, as well as the fabulous app Homemade, we are busier than we ever thought possible. Thanks for supporting our business, and stay tuned as we introduce more new foods, baked goods and avenues to purchase our products.

We will check in again as soon as we can. Until then, keep up with the (indigo) Jones’ on social media. We are indigojonesnyc on instagram and twitter, and Indigo Jones on Facebook.

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Visit our shops on Gourmly EcohabitudeLemonbar and Etsy

Download the HOMEMADE app

Dinner on Demand

October 14, 2015


IMG_4416Don’t you sometimes wish you could order up a fresh, homemade dinner instead of your regular repetroire of takeout? Well, New York City friends, now you can!
We are excited to announce that we just partnered with a new app called Homemade, which allows you to order featured meals and food items from local cooks around the city. You can arrange to pick up your dinner to enjoy in the privacy of your own home, without the shopping, cooking or dirty dishes. Delivery options are also available.

We will be offering full meals, as well as select baked goods starting next week. Let us know what you would like our first dish to be in the comments below, and then head over to the app store and download HOMEMADE. We’ll be there next week as Indigo Jones Eats. 

We can’t wait to make dinner for you soon!

Check us out at indigojonesnyc on instagram.

Want to see what we have been pinning? Take a look at our Pinterest page!

Tweet along on Twitter.

Take a peek at our Tumblr.

To keep up with the latest, show us some “like” by liking our Facebook page

Check out our new site Indigo Jones Eats

Unrecipe of the Week: Homemade Granola

August 15, 2012

I have never been keen on granola, but once I tried this homemade version, I am hooked!

Since discovering the high iron content of dried fruits and nuts, I was inspired to whip up another batch tonight.  It is quick and easy, and has none of the additives found in the store bought versions.  It does pack some calories, so use it as I do: as a topping for plain Greek yogurt and fruit.

Here is the ultimate “unrecipe”. Use this as a guideline and tailor it to suit your taste.

Homemade Granola:

Mix together 2 cups of old fashioned rolled oats (dry oatmeal), 1 cup unsweetened flaked coconut, 1 cup of slivered almonds, ¼ cup vegetable oil, and about ¼ cup of honey. Stir to coat and pour onto a cookie sheet. Bake at 350 degrees, stirring often until golden brown. This should take about 30 minutes. Watch it carefully: it goes from brown to burnt quickly!

Remove the granola from the oven and allow it to cool slightly. Add diced dried fruit to taste. I used a combination of figs, apricots and cranberries. Dried cherries could be a nice addition too. You can also add some additional nuts, such as cashews or pecans. Sprinkle with a little brown sugar to sweeten, and mix well.

Store the cooled granola in an airtight container and enjoy!

Unrecipe of the Week

September 23, 2009

Chicken Soup


The first cold of the season has officially infiltrated our home, signaling the time is right for homemade chicken soup.
It’s simple to make, and soothes our stuffy noses and our soul.

Take a whole chicken and have it cut in quarters.

Put the chicken into a large stock pot, fill it 3/4 way up with water and bring it to a boil.

When the mixture starts to boil, skim off the foam that rises to the surface.

Add a large onion cut into quarters, a handful of parsley, and carrots, celery and one or 2 parsnips, all cut into 2″ chunks.

Add salt and pepper to taste.

Reduce the heat so that the soup is gently boiling.

Cook for 3 to 4 hours.

Strain the soup to remove all of the chicken and vegetables. Refridgerate the broth until the fat comes to the top and solidifies. Skim this off  before serving.

To serve, reheat the broth until boiling. Shred the chicken, discarding the skin and bones and add it to the soup. The carrots can be diced and added back in as well. Discard all of the other vegetables. Add cooked noodles or matza balls as desired,

The soup freezes well and can be used as needed. The plain broth is a great base for all kinds of other soups.


Hint: Did you know that some chickens are better than others for soup making? Ask your butcher for a “soup chicken” which is specifically an older hen. Free range chickens, although great for roasting, don’t have enough fat to make a tasty soup.

photo: Glasshouse Images

Channeling My Inner Housewive

August 6, 2009

Woman Wearing ApronSomehow, I went from being a successful, high-pressured fashion executive to a New York City housewife in one fell swoop. Let me tell you, it was a shock to my system!

Previously, my days were spent designing clothing and accessories, managing a team of 40 and being part of a business that generated $1 billion dollars in sales.

Suddenly, my days are spent cleaning, buying groceries, cooking, walking back and forth across town picking up and delivering a child, and then cleaning up all over again. As someone who’s self worth has been so clearly defined by my accomplishments, this left me feeling unappreciated and bitter.

This week however, my mindset has been transformed, after spending a few days with a friend and her daughter at their beautiful home in East Hampton.

V is the original Urban Pioneer woman. An accomplished artist, V has channeled her creativity and passions into her home and family.  A masterful quilter, she has made the magnificent quilts and pillows that grace the beds in her home. She also donates many of them to charity, and takes commissions on a limited basis.
Her lush garden provides much of the family’s produce, and at the end of the season she freezes and cans the last harvest to provide vegetables and homemade sauces for the winter months.

She creates her own convenience foods, by mixing up dry ingredients for pancakes and spice mixes to use at a later date. Time permitting, Monday is a day to make breads and stocks, freezing them or canning them for future use.

She has also made her home chemical free, by mixing up her own soaps and cleaning products.

But this isn’t someone who is a crazy over achiever, or someone who requires an unnatural level of perfection. This is a woman who enjoys the challenges that these undertakings provide, and has in many ways simplified her life to allow herself the time to do the things she enjoys for the people she loves.

As a result, her daughter is a healthful and experimental eater, appreciating the flavors and freshness that she has been exposed to. Her desire to preserve the environment, and her love of animals comes naturally. She is a smart, self- assured and happy child, who is surrounded by parents who set positive examples for her through their actions.

I love to cook, and I enjoy the challenges of making something from scratch. In watching V, I realized that I too, could indulge my passions and define my accomplishments by creating projects that challenge my creativity and still benefit my family. My daughter is becoming interested in cooking, and I have the power to fuel that interest and help her explore new foods and techniques. I now have the precious gift of time to be able to take her to the zoo, work on art projects, or go to visit friends.

I have made the conscious decision to embrace my present situation and make the most of my time while I have an abundance of it. Some day I will be back in the working world, swigging Maalox, and reminiscing about my time off.  It’s never too late to strive to create some positive memories that I can cherish down the road.

Thanks V!!!

You can see V’s beautiful quilts and gain insight into her life through her popular website, BUMBLE BEANS.

photo: Glasshouse Images

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