cleverchickadee


Cran-Mango Bread, a Recipe by quornflour

#foodporn #recipe #vegan #baking #bread #foodie #fruit

cran-mango

I try to live by the rule: if I can make it reasonably, then I try to avoid buying it. It isn’t a rule that never gets brother, but it makes me stop and think about the effort involved. This is especially so with bread, because I LOVE bread. So instead of buying it, I figure I should at the very least put some effort into it. I do not make it often, because the only thing worse than trying to avoid a nice loaf of store bread in the house is trying to avoid a nice fresh warm loaf of bread. Luckily I have friends and neighbors who help me consume the bread to make it easier. They are kind.

The other day I was making pizza dough, and smelling that flour and yeast made me really want bread, so I decided I should make some, besides I had some yeast in the fridge that was set to expire…

I wanted something that verged away a bit from the savories (roasted garlic, rosemary, etc.) so I decided I would put my dried mangos and craisins to use and base the recipe off the basic bread recipe I use most often.

Here is what you need:

  • 1 tablespoon table sugar
  • 1 ¼ cup warm water
  • 2 envelopes active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon dry ginger
  • ¼ cup olive oil
  • 3-4 cups of flour
  • ¼ cup dried mango finely chopped (I use scissors)
  • ½ craisins
  • 2-3 tablespoons of oil (for rising the dough and oiling your loaf pan)
  • 2-3 tablespoons cornmeal (for the loaf pan)
  • 4 cups water (for steaming while cooking)

Here is what you do:

  1. In a large mixing bowl dissolve the sugar with the warm water and then add the yeast, give it a minute or two to make sure the yeast rises at this point, (if it doesn’t it won’t and you need new yeast).
  2. Once you’ve confirmed your yeast is good, add your salt, ginger, and olive oil and mix.
  3. Next add your flour about a ½ cup at a time and mix in, keep adding flour until it reaches a good dough consistency and no longer sticks to your hands.
  4. Removed from the bowl and kneed and then flatten like you are making pizza and add your fruits, roll the dough up and need the fruits in, folding and rolling.
  5. When your fruit is mixed in, cut your dough ball in half and roll each into a ball.
  6. Cover each ball with olive oil and roll it out into a football shape and place into a loaf pan that has been oiled and then sprinkled with cornmeal.
  7. Place a clean towel or cloth napkin over the pans and let sit in a warm place to rise for about 15 minutes.
  8. Boil water and pour into a shallow oven safe pan (a brownie pan or roasting pan will do) and place it on the bottom shelf of a cold oven.
  9. Place the loaf pans (without the towel/napkin) on the top shelf.
  10. Turn the oven on to 400 and let bake for about 40 minutes (the top should be golden brown).

This bread is delicious warm, and even more delicious toasted with a little orange marmalade!



Black Chocolate Ginger Cookies, a Recipe by quornflour

#recipe #nomnom #food #cookie #backing #quornflour

I am sure I have mentioned it before, I am a big fan of ginger and chocolate. Especially since I discovered that Hershey’s chocolate baking powder also comes in “Special Dark”. It’s almost black, it is amazing.

I figured since the Dark Chocolate Ginger Cake I made a while back was such a hit, I would try making some chocolate ginger cookies.

I also happened to have my kitchenaid mixer out after having made Strawberry Rhubarb sorbet, so I swapped out the bowl and the mixer thing and went to work.

Heat your over to 375◦.

Toss these into the mixer in the order below, give the mixer time to mix thoroughly before adding the next.

  • 1 ¼ cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon ginger powder
  • ¾ cup hershey’s special dark baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 2 cups dark chocolate chips
  • 1 cup chopped candied ginger (chop it into pieces about the size of chocolate chips)

Place ping pong ball size balls of dough on parchment paper covered cookie sheet about 2 inches apart.

Bake for 8 minutes and let cool on a rack.

Enjoy.



Cracker Please: a recipe by quornflour

#vegan #foodporn #recipe @punkrawklabs #food

I like crackers, a little crunch for a snack, but I always feel a little ridiculous for spending good money on fancy crackers.

I had picked up some cashew cheese from Punk Rawk Labs and forgot to get crackers and decided it was time to figure out how to make them myself.

When searching for recipes, I had a problem finding exactly what I wanted, so I took what I learned and headed to the kitchen to, as I love doing in the kitchen… wing it.

One of the things I learned was that uneven shaped crackers which always seem to be a bit fancy are called rustic. Who knew?

Anyway, here is what you need to make really delicious Rustic Sesame Crackers.

  • 1 cup white flour (you also want a little more for rolling the crackers)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoons sesame seeds
  • ½ cup warm water
  • 1/3 cup toasted sesame oil

For topping the crackers before baking you will also need about 2 tablespoons of toasted sesame oil, 2 tablespoons sesame seeds and coarse kosher salt.

  1. Heat your oven to 425◦
  2. In a bowl mix your dry ingredients together so that the salt and baking powder is well mixed in
  3. Add the water and oil and mix into a dough
  4. Set aside covered in a cloth napkin or dish towel for about 5 minutes
  5. Separate into about 4 pieces
  6. Roll each piece thinly and cut using a pizza cutter into pieces about tortilla chip size. Shape can be rough because they are rustic after all.
  7. Place on a cookie sheet lined with parchment paper and brush with oil and sprinkle with salt and sesame seeds
  8. Bake for 7-9 minutes, until they are golden brown
  9. Remove from the cookie sheet and cool on a rack
  10. Serve when you need crackers or store in an air tight container

I like to serve them with Punk Rawk Labs Cashew Cheese, the combo makes a perfect snack, they also hold up well to guacamole and salsa.

Now, if you aren’t really into sesame, or get bored with one type of cracker, here are a few delicious alterations that are just as delicious:

  1. Swap out sesame seeds for fresh rosemary and the sesame oil for olive oil
  2. Swap out the seeds with roasted garlic and the oil for garlic infused olive oil
  3. Swap the seeds for 1 tablespoon of finely chopped basil add a tablespoon of parmesan cheese and for the oil use garlic infused olive oil

I could go on and on, but I won’t, I would love to know about other combinations that everyone uses.

 

 



Alexz’ Chocolate and Peanut Butter Chip Ice-Cream Sandwiches: a recipe by quornflour

#nomnom #food #foodie #cookies #recipe

My niece Alexz came to visit me for her spring break. It was fun exploring some new spots with her and just hanging out.

We cooked a bit, she cracked me up with her disbelief that corn could be cooked without a microwave (it really seemed corn specific, everything else made sense). She reminded me of her mother who about 10 years ago, when she learned I did not have a microwave she offered to buy me one, in the event it was an expense thing.

One of the things we made were Chocolate and Peanut Butter Chip Ice-Cream Sandwiches. Alexz made the cookies, which were delicious, even if the 4H method of cracking an egg was crazy funny…

Here are the ingredients for the cookies:

  • 1 Cup Vegetable Shortening
  • 2/3 Cup White Sugar
  • 2 Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Cup Brown Sugar
  • 1 Cup Whole Wheat Flour
  • 1¼ Cup Unbleached White Flour
  • 1 Teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 Cup Peanut Butter Chips
  • 1 Cup Hershey’s Special Dark Chocolate Chips

 

  • Start out by heating your oven to 370◦
  • In a large mixing bowl, mix together shortening and white sugar until fluffy
  • Add eggs and vanilla extract, mixing thoroughly
  • Mix in brown sugar
  • In a separate bowl, mix together the flour, salt and baking soda
  • Slowly add to the wet ingredients and mix forming a dough
  • Add chocolate and peanut butter chips, mix until they are more or less evenly distributed
  • On a cookie sheet lines with parchment paper, place 2 tablespoon balls of dough about 2-3″ apart
  • Bake for 9 minutes
  • Transfer from baking sheet to cooling rack and let cool

If you want to make ice-cream sandwiches, simply put about 2 tablespoons of ice-cream between 2 cooled cookies and enjoy!

 

 



Dark Chocolate Ginger Cake, a Recipe by quornflour

This weekend it was my friend’s birthday. The plan was to go out to dinner with his twin sister and her family and I wanted to make a cake. I like making cake.

I originally was going to make a Mexican Hot Chocolate inspired cake, but on the drive home from the grocery store, the plan morphed and what resulted was quite certainly the crowning achievement of my cake baking to date.

I needed a few ingredients, so I popped into my favorite grocery store in Saint Paul: the Mississippi Market.

One of the things I was looking for was something to top the cake with, I wanted something with a kick, but I wasn’t entirely certain what. As I stood staring at the candy bars trying to find a hot pepper chocolate bar and being unsuccessful, all the crystalized ginger was yelling at me. Everywhere I looked, ginger this, ginger that, ginger in chocolate, chewy ginger, crystalized ginger… Now my friend’s favorite flavor is ginger… so I grabbed a bar and headed to the check out.

As I was driving home, rocking to some random tune on the Current, it hit me. Of course, a ginger chocolate cake. Duh!

It take a little preparation, but trust me, it is all so worth it.

Here is what you will need:

  • Cake:
  • 3 tablespoons dried ginger powder
  • 1 teaspoon of dried cayenne powder
  • 2/3 cups of canola oil or similar
  • 2 teaspoons of white vinegar
  • 2 cups of room temp dark roast coffee (brewed)
  • 3 cups of flour
  • 2 cups of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 6 tablespoons of Hersey’s® Special Dark baking powder
  • ½ teaspoon of nutmeg
  • ½ teaspoon of cinnamon

Heat your oven to 350◦F

In a double boiler heat the oil and add the ginger and cayenne pepper, this will help bring out the flavor of the spices, set it aside to cool back to room temperature.

Once it is room temperature add the vinegar, coffee and mix well.

In a separate bowl combine the remaining dry ingredients and mix well.

Combine wet and dry together and pour into a very well-greased Bundt cake pan (will also make 2 10″ rounds).

Place in the oven for 55 minutes remove when a toothpick comes out dry. (If using rounds about 35 minutes should be enough).

Remove the cake from the pan and let cook on a rack.

Once it is cool you will want to make a glaze, for this you are going to need:

  • 1/3 cup of salted butter or salted butter spread
  • ¼ cup of Hersey’s Special Dark baking powder
  • 1 tablespoon of powdered ginger
  • 1 ½ cups of powdered sugar
  • ¼ cup of Reed’s Extra Ginger Brew
  • 1 chopped crystalized ginger and chocolate bar, chopped (freeze it and chop it then store it in the freezer until you are ready for it)

In a double boiler melt the butter and add the chocolate and ginger and mix thoroughly

Pour butter mix over the powdered sugar and add the ginger brew to thin it out and make it pourable.

I let it sit for a minute or 3 to cool and thicken so it does not just all drip off the cake.

Get the chopped candy bar out of the freezer.

Pour the glaze over the cake and top with half the candy bar, then pour more glaze over top and then top with the rest of the bar.

Enjoy.



Trial file: Veggie Pie by texaskillet

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So occasionally as you know, I receive recipes in my organics box.  It is important for me to keep most of these, unless they are truly disgusting, and try them out when I have the energy.  This one was really really delish so I thought I would pass it on.

Filling:

4 tbsp oil

1 onion (white, yellow, whatever)

1/2 lb baby bella’s or crimini mushrooms sliced

1 cup of white wine

2 sweet potatoes (or yams)

3 medium carrots chopped up

2 tbsp sage, chopped

3 cloves garlic, minced

1 cup vegetarian broth

salt and pepper

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Topping:

4 medium yukon gold potatoes, chopped

1 head celery root, peeled and chopped

1 head of cauliflower, chopped

1/4 cup butter

1/2 cup heavy cream

1/2 cup cheddar cheese, grated

1/2 cup Parmigiano Reggiano, grated

In a large frying pan, heat half of oil over medium high heat.  Saute onions until translucent, about 2-3 minutes, add mushrooms and cook until soft, about 3-4 minutes.  Deglaze with white wine and simmer until wine is almost completely absorbed.  Transfer to bowl.

Heat remaining oil in pan and fry potatoes and carrots until just tender, about 10-12 minutes.  Add sage and garlic and saute for another minute or two then add broth.  Simmer until liquid is reduced by half.  Salt and pepper to taste and then combine with onions and mushrooms.   Set aside.

For topping, steam first three ingredients until easily mashed with a fork, roughly 15-20 minutes.  Mix well with butter and heavy cream, but still chunky.  Fold in Cheddar.

Assemble filling in layers in a 9×9 inch baking dish.  Top with mashed veggies.  Add grated Parmigiano cheese and bake for 20 minutes, or until sides are bubbly and heated through.WP_20121227_008WP_20121227_010

Happy Eating and leftovers most likely for a day or two!  YAY!



Trial file: Pecan Pie with Cranberries by texaskillet

Hey, long time no typie…yes, I hope to make a comeback, but I might need some encouragement.  🙂

There’s this thing that people like to do, it’s called substituting.  I tried out a recipe that substitutes some bad stuff in Pecan Pie (mainly corn syrup), for some more whole stuff (mainly honey and sugars) and adds a little bit of tart for folks that need a break from all that ooey gooey sweet stuff.  So, I made this pie and got RAVE reviews from everyone who tried it.  The boyfriend said it was the BEST PECAN PIE he’s ever had.  Not even lying…well, he might have been, but I am not. I found the base recipe in a magazine and so of course I tore it out, put it in the pile with all the other stuff to try.  Low and behold this one actually got done, with a little TxK elbow grease.  Not really.. like there’s not really grease in it, just a little butter.

Pecan Pie with Cranberry deliciousness (my grandma would probably disapprove):

1/1/2 cup pecan halves.. I used 2 since I like a LOT of pecans, I partially chopped them but made sure I had whole pecan halves on top.

1 cup fresh or frozen, thawed cranberries.. I used fresh (tis’ the season)

1 or 2, 9-inch prepared piecrusts, depending on how deep you want your pie, I like a good buttery crusty type, but you probably have your fav.

3 large eggs.. courtesy of my girls out back (thanks ladies)

1/3 cup sugar.. as real as you want it to be

1/3 dark brown sugar

1/3 cup honey

1 Tbs. butter or margarine, melted.. obviously I used butter (duh)

2 tsp. grated orange zest

1/2 tsp. vanilla extract (opt for alcohol free if you can find it)

1/2 tsp. ground cinnamon

1/4 tsp. salt (fine ground sea salt works great)

1.  Preheat oven to 350F.  Spread pecan halves on baking sheet, and toast 5 to 7 minutes in the oven or until light brown and fragrant.

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2.  Lightly crush cranberries until broken, but not mashed.  Spread in the bottom of the pie crust.  I left a few whole and made sure they were floating in an asthetically pleasing distance from each other.  I like patterns, what can I say. 🙂

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3. Whisk together eggs and sugar in a bowl.  Whisk in brown sugar, honey, butter, orange zest, vanilla, cinnamon and salt.  Stir in pecans, then pour filling over cranberries in piecrust, redistributing pecans and cranberries as desired.

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4. Bake 40-50 minutes (for 1 pie) or until toothpick inserted in the center of the pie comes out clean.  Serve warm.. or just eat for days on end until it’s gone.

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Wuahhlah!!

Finished pecan cran pie

More serving suggestionsBrandy creme sauce, heavy whipping cream with a touch of extract to bring out more nuttiness or possibly citrus flavor, ice cream (cinnamon or vanilla would be really nice).

Okay for the nutritional detail:  Per slice; 331 calories, 4g prot, 20 g total fat (only 4g sat. fat), 36g carb, 59mg chol, 192mg sod, 2g fiber, 24g sugars

If you decide to give this a go, I would love to hear how it went for you.  I took it to the family Thanksgiving this year and I was super happy I did since folks liked it.  You may have to nudge those Pecan Pie traditionalists, but they won’t regret it. 😉

-TXK




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