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!



Football Season Recipes V1: Jalapeño Poppers by quornflour

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or Leinie’s (I prefer Summer Shandy or Honey Weiss)
  • Canola oil (for deep frying)

First up, slice the jalapeños in half the long way and scoop out the seeds, fill the halves with the cheese.

In a bowl mix the rest of the ingredients (except the oil), the batter should be similar to cake or pancake batter thickness, add more flour if you need it thicker, or more liquid to make it thinner.

Coat the stuffed jalapeños completely in the batter and then fry until golden. Serve them up with your favorite other snacks.

Your guests may not even realize the cheese is non-dairy, so unless they care, there is no sense to tell them.



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.



Gluten Free unWings – a Recipe by quornflour

#glutenfree #vegan #reedsgingerbrew #nomnom #friedfood #gameday

When I lived outside of Boston there was an Indian restaurant (I think it was called Dosa Palace… maybe Dosa and Curry) in Somerville that had this dish that the first time I had I wanted more. Ok so it was fried goodness, but it was basically like chicken wings but made with cauliflower, which is kind of funny because generally I am not a huge fan of chicken wings. Recently I had a craving for some, but I am about 1200 miles away, so I made them.

They are pretty easy to make here is what you need:

  • 1 medium head of cauliflower
  • 2½ cups chickpea flour
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon cornstarch
  • 2 tablespoons finely chopped garlic
  • 1 cup of Reed’s Extra Ginger Brew
  • Oil for frying – I mix equal parts olive oil and canola oil
  • your favorite buffalo, bbq, teriyaki or whatever sauce you have a hankerin for

Heat oil in a Dutch oven or deep frying pan (like a cast iron skillet), you’ll want it to be about 1½ inches from the bottom of your pot.

Now break up your cauliflower into small pieces (do not use frozen cauliflower). You’ll get a lot of cauliflower crumbs if you just cut it with a knife, so I cut it with a knife into bigger pieces and then tear it into smaller pieces with my fingers. The pieces shouldn’t be any bigger than a chicken wing.

In a bowl mix the dry ingredients together and mix with a fork or a whisk. Next add your Ginger Brew add a little at a time and mix in, it will bubble a lot so if you add it all at once you may end up with a mess. You want the consistency to be similar to pancake batter, so add a little more or a little less liquid as necessary.

Coat the cauliflower in the batter and put it in the oil and cook until golden. I do about a cup worth of cauliflower at a time. Once golden put the cauliflower on a dish with paper towel or a grease catching towel for a minute or two – trade out the towel as necessary.

Toss in your favorite sauce – I like buffalo sauce, bbq sauce and plain… I think it would also be great with a mango chutney, teriyaki sauce and many other sauces… more on those later… serve warm.



Pretty Purple Slaw, a recipe by quornflour

Well, it isn’t really summer, but with the blue skies and sunshine and above zero temps, it sure feels like it.

So I made some fish and chips and slaw. Coleslaw is one of those foods that is either delicious or gross, it makes me sad when I have bad slaw. From the number of places I have had it in Minnesota, it seems to be pretty much a fact that Minnesotians can’t make slaw. No offence guys, but mayo and cabbage slaw does not make.

Here is what you need:

  • ¼ cup rice vinegar
  • 1 tablespoon mustard seeds
  • 2 tablespoons finely chopped red onion
  • 4 teaspoons of brown sugar
  • ½ a cup miracle whip
  • ¼ cup crushed pineapple
  • ½ a head of red cabbage chopped into thin strips
  • ¼ cup craisins
  • ¼ cup finely chopped pecans

In a bowl add vinegar, mustard seeds and red onion and set aside for about an hour.

Add the sugar miracle whip and pineapple and mix well. Stir in cabbage, nuts and craisins and let sit for at least an hour in the fridge.



Roasted Roots by quornflour

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My friends and I have a variety of local sources for our meats and veggies depending on living arrangements. Since there are different sources there are different items that folks get.
It isn’t unheard of for people in my circle to barter, in the summer this includes veggies.
Currently I am working on a resume for a friend in exchange for farm eggs and veggies.
Anyway, especially so it seems in recent years one of the items you see a lot of, that certainly (in my opinion) is not worth bartering is kale.
Yeah, I know, it is supposed to be some superfood because it is full of all sorts of good stuff for you, but you know what, I do not like kale. Don’t worry the feeling is mutual I am certain.
At any rate I occasionally end up with a bunch of it, those are the days I wish I had chickens, actually most days I wish I had chickens.
In the line of other veggies that I don’t like includes carrots, but only cooked carrots am as it turns out only water cooked carrots (steamed, boiled, chopped and added to soup).
What I have found however is that many of these that I do not like, I quite like when roasted.
Roasting is pretty easy, it’s one of the things I show friends who don’t know what to do with an oven.
Depending on what you are roasting the times and temps will carry, for this purpose we are going to use an oven at 400 and a cast iron skillet.
Rumor has it cooking in a cast iron skillet can ward off anemia.
Anyway, chop up 2 fist size beers, 1 yam, a rutabaga, 3-4 carrots and put them in the skillet.
Now add about 2-3 tablespoons of olive oil (or rendered bacon fat), a pinch or two of salt, crack about a quarter teaspoon over it and then squeeze the juice of an orange (2 blood oranges if they are handy).
Next up, stick your hands in there and toss it all together to get everything coated and pop it in your oven and wait.
You will start to smell them as they roast. About 20 in open the oven and see if they are starting to brown and toss everything and return it to the oven.
Chop up a bunch of kale (bunch being a vague unit of measurement), and after another 5 minutes add it to the veggies. And leave in there for another five minutes.
All the root veggies should be soft and the kale a bright shade of green.
Enjoy.

This combination also makes a delicious tipping on pizza along with blue cheese.

Roasted Roots.

via Roasted Roots.




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