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.



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.

 

 



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.



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.



Recipe: Yogurt Cheese by quornflour

Recipe: Yogurt Cheese.

Years ago I was at a friend’s house and looked in her fridge and discovered something strange. When I asked her what it was she said that she was making yogurt cheese. It was something that her grandmother had taught her how to make.

I had not really thought of it until recently, when this website (bzzagent) I am a member of asked me to review and give feedback on FAGE Greek yogurt. Since I was getting three 17.6oz containers of yogurt I figured this was the perfect situation.

You are going to need:

1 ½ teaspoons dry dill

1 teaspoon freeze dried garlic

¼ teaspoon salt

The zest of one lemon

2 cups of Greek yogurt

The non-food items you need are:

32oz wide mouth canning jar with lid

12oz wide mouth canning jar (you can use the same lid as above since you only need one at a time)

Cheese cloth 1’x3′

A rubber band

A small mixing bowl and a spoon

In the bowl combine the ingredients and mix in thoroughly. If you are impatient you can stop there and use the mix as a delicious dill dip for veggies or chips or on salmon.

Take the cheese cloth fold it into a 1’x1′ square and set it in the 32oz jar so it hangs about halfway down the jar and secure it below the jar threading with the rubber band.

Spoon the yogurt mixture into the cheese cloth net. Be sure not to press it in too hard so that it doesn’t press the mixture out.

Secure the lid and let the mixture refrigerate overnight.

When it is ready it will have lost about a half cup of liquid. Carefully remove the cheese cloth net, remove the yogurt cheese from the net and place it into the smaller jar.

Serve on crackers, toast, or bagels with lox or whatever you think is delicious.

Enjoy!



Roasted Roots by quornflour

20130806-125719.jpg

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.




%d bloggers like this: