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!

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French Monkey Toast – a recipe by quornflour

#nomnom #food #foodie #recipe #MonkeyBread

Monkey bread is a nice and gooey treat for when you want something sweet. It isn’t dissimilar to cinnamon rolls so I figured that I would make some and use the leftovers – yeah, I had leftovers, though my niece would have loved to prevent that from happening.

I started out by making Monkey Bread, there are recipes all over the internet, but I always find myself adjusting the recipe because they seem to always have far more sugar than you actually need, plus as I cannot leave well enough alone I add a little something here and there. So here is my recipe:

  • 2 Cans Exploding Biscuits (Pillsbury biscuits from a can)
  • 2/3 Cups Brown Sugar
  • 2/3 Cups White Sugar
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Cardamom
  • ¼ Teaspoon Ground Cloves
  • 1 Teaspoon Salt
  • 2/3 Cups Melted Butter

You are going to need a Bundt pan for this, if you do not have one 2 loaf pans should suffice in a pinch.

  1. Grease up your Bundt pan
  2. Heat your oven to 370
  3. In a large mixing bowl mix together your brown sugar, white sugar, spices and salt
  4. Remove the exploding biscuits from the can and slice each biscuit into 6-8 pieces
  5. Roll each piece in the sugar mixture covering the piece in the sugar mixture and place in the Bundt pan
    1. Make sure you are evenly distributing them
    2. Once you have used the first can of biscuits, sprinkle about ¼ cup of the sugar mixture over the top and then continue with the second can
  6. When you run out of biscuit pieces, evenly pour any excess sugar around the top of the biscuits
  7. Next pour the melted butter over the top distributing it as evenly as possible
  8. Let bake for 45 minutes
  9. When you pull it out of the oven, let it cool for about 10 minutes and then flip it onto a plate

When it is cool enough to touch without burning your hands it is ready to eat, simply by pulling off the little pieces.

Now, why stop there?

Instead of pulling it apart, let it cool completely, (or cut it in half, serve half warm and put the other half away for later and let cool).

For the French Toast mixture you will need:

  • 2 Eggs
  • ¼ Cup Unsweetened Plain Almond Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Almond Extract
  • 1 Tablespoon Grade B Maple Syrup
  • ½ Bunt Pan Monkey Bread (or if you use loaf pans one loaf) sliced into ½”-1″ slices
  • Spray Oil

     

  1. Mix the ingredients together well, beating the eggs until everything is uniform in look
  2. Heat a griddle to medium heat and spray with oil
  3. Dip the monkey bread slices into the egg mixture and cook each side until you have a little golden brown on each side
  4. Serve warm with maple syrup, berries and butter


Veggie Hash – a Breakfast Anytime Recipe by quornflour

#recipe #food #nomnom #foodie #vegan #vegetarian

When thinking about supper, sometimes I think about breakfast. There are plenty of days when supper really is breakfast – in the traditional meaning of the word being break of the fast. Sometimes however, I just want breakfast foods some other time in the morning.

So, last night I decided to make French toast and vegan hash. Today I enjoyed the leftovers with a topping of Spice-Yoghurt… You know you want some, so here is what you need to do: make it. This will serve 4-6 people as a side or 2-3 people as a standalone.

Here is what you need:

  • 2 red potatoes – shredded skin on
  • 2 cups Brussels sprouts halved or quartered depending on size
  • 2 cups of grape tomatoes halved
  • ¼ cup red onion finely chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon minced scallions
  • 1 teaspoon ground horseradish
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup water
  • black pepper to taste
  • spray oil

Shred your potatoes and mix 1 teaspoon of garlic and 1 teaspoon of scallions mix together in a bowl, cover and set aside.

In a 5 quart Dutch oven heat your olive oil on high heat and caramelize the onions, horseradish and a tablespoon of garlic.

Add the Brussels sprouts, and caramelize them, then add tomatoes and salt and cook until the tomatoes get a little deflated.

Turn the heat down to medium and add the potatoes and water, mix it together. Cook for a few minutes so that the potatoes get soft.

Next you’ll want a griddle, get it nice and hot and spray on some oil. Take the hash and crisp up each side. Serve hot.

To make the yoghurt topping, simply add a tablespoon of Cholula hot sauce to a quarter cup of plain Greek yogurt and mix well.



Just Juice by quornflour

20130805-000125.jpg

A friend of mine had a juicer that she got as a wedding gift but never used, did I want it?
Before I thought about it I was saying yes. Then things got crazy and I forgot about it, for months it remained in the box.
After getting a delivery of carrots and apples from my organic produce delivery (boston organics) I felt a little overwhelmed, then I remembered the juicer.
I started simple with things I knew I liked and enjoyed a simple and delicious juice.
Here is what you need:
an apple, a pear, ginger root (about the size of a baby hand), a peach, a beet and a handful of carrots (6-8).
It is super delicious and if you pour everything in and add the beet juice last you can make fancy cappuccino designs on top!

 

Just Juice.

via Just Juice.



Clever Quick Tip: Camping Food by quornflour

When camping or traveling, add powdered milk to cereal, when ready to eat, just add water!



Cranberry Muffin Time: a Recipe by quornflour

I like muffins and breads.

I also like cranberries.

Here is a fairly simple Apple Cranberry muffin that is perfect any time of year, especially so around the holidays.

What happens fairly often, is I plan to have friends over for brunch and then at the very last minute I think “crap, I should make muffins.”

Sometimes I make them full on from scratch, but this time I didn’t have enough flour, but I had Bisquick so I kind of cheated. I am ok with that though, because they turned out super delicious.

Here is what you need for about 24-30 muffins:

  • 4 Cups of Bisquick
  • 2/3 Cups of sugar
  • 1 teaspoon powdered ginger
  • Zest of one orange
  • 2 eggs
  • 1 1/3 Cup of milk
  • 1 bag of cranberries
  • 1 apple finely chopped (1/4 inch)

Now you need to throw it all together and bake them up.

  1. Heat your oven to 375⁰
  2. In a large mixing bowl, combine the Bisquick, sugar, ginger and orange zest
  3. In a small mixing bowl beat the eggs then add the milk
  4. Mix the eggs and milk into the dry ingredients
  5. Fold in the cranberries and apples
  6. Grease and flour muffin tins or use liners
  7. Fill with batter
  8. Sprinkle sugar over top
  9. Bake for 25 minutes or until a toothpick comes out clean

Eat these warm with butter if you can!



Coffee, Coffee, Coffee, Coffee by quornflour

As it turns out, I frequently take pictures of my coffee. Anyone who knows me also knows that I also take pictures of my food before I eat it. Apparently I take pictures of my coffee in various stages of consumption.

Anyway, I am not a huge fan of “perfumed” or flavored coffees, however, recently my friend Sarah came back from Africa and with her brought some cinnamon sticks. Thinking of our coffee breaks one morning recently I dropped a cinnamon stick into the water of my percolator, it made the loveliest cinnamon flavored coffee.

If you don’t have a percolator, soak the stick in a small amount of water and add it to the grinds of your drip maker, or add the water and the stick to your French press (you might have to halve it if it is big).

It is a nice holiday coffee treat without all of the crap that goes into other flavoring.




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