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.



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.



Banana Bread: a Recipe by quornflour

I never seem to be able to get to bananas before they brown. Once they go brown they are too sweet. I picked up a few bananas last week and then things just got crazy and once again they browned before I thought about it.

As the sweet smell wafted through my apartment, I figured I should make some banana bread.

I cannot eat much soy, so I try to switch out my oils to non-soy based oils and fats. One of those common soy fats is brand named Crisco (vegetable shorting). A good swap out for Crisco is coconut oil. Coconut oil is a saturated fat, that in years back got a bad rap for being a saturated fat but is now looked at as a healthy fat because of the way your body digests it.

Anyway, my 84 year old friend gave me this recipe and then I swapped it out. Switching out the oils worked great.

Here is what you need:

Wet:

  • ½ Cup of Coconut oil
  • 1 Cup of sugar
  • 2 eggs
  • 4 medium sized browned bananas (mashed)

Dry:

  • 2 Cups of flour
  • ½ teaspoon of salt
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda

Other:

  • ½ Cups of walnuts or pecans broken into small pieces (optional)

Here is what you are going to do:

  1. heat your oven to 350⁰
  2. in a large bowl fluff the sugar and the coconut oil until it is thoroughly mixed

  1. add the eggs and beat the eggs into the oil and sugar
  2. add the smashed bananas
  3. in a smaller bowl combine and mix the dry ingredients (save for the nuts)
  4. add the dry ingredients and mix in a little
  5. add the nuts and finish mixing completely

  1. grease (with coconut oil) your bread pans, I like the small ones, but you can also use a regular side loaf pan
  2. pour your batter into the pans
  3. bake for 45-60 minutes (depends on the pan size, the smaller ones take less time)
  4. remove when they are browned on top and you can poke them with a toothpick and it comes out clean

Serve warm or room temperature, it is super delicious with cream cheese!



Garlic Toast by quornflour

My friend Sara (of Cake and Pie fame) and I were working on a puzzle and needed a snack, because, you know, puzzles are hard.

I had just returned home from a trip so I did not really have much in the way of veggies and such in the house, but I wanted something that was easy and delicious.

I happened to have a loaf of Italian bread and tomato sauce, so I cooked myself up some garlic toast.

It is super easy.

Just:

  1. slice up your bread into slices about an inch thick
  2. butter them up
  3. sprinkle with fine chopped garlic
  4. sprinkle with parmesan cheese
  5. toast it until the edges get a little golden on the edges
  6. slice them into strips
  7. serve with tomato sauce.

Good stuff.



Makin’ Bread by quornflour

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The phrase, making bread makes me chuckle, I won’t tell you why since it may not be appropriate… but anyway. That is not what made me decide to make a loaf anyway.

I was playing Scrabble the other day and decided that since I had not recently picked up a loaf of bread, maybe I should make some. I did not have a recipe in mind so I figured I would ask the person I was playing Scrabble with if she had a recipe.

It just so happened that at that particular moment I was playing Scrabble with my former Middle School Home Ec teacher, who in fact did have a very simple recipe to pass along.

Here is what she said:

Here is the recipe, I hope you try it and like it!

Cuban Bread:

Dissolve 1 ½ T. yeast in 2 cups warm water with 1 tsp. sugar.

Put 2 cups flour, 2 tsp. salt, ¼ tsp. ginger in large bowl; mix; add water/yeast. Add up to about 2 to 3 more cups flour gradually until you have a soft, kneadable dough. (I put mine in the Kitchen Aid as I hate to knead). Knead until dough is smooth and elastic.

Grease a baking sheet, sprinkle with corn meal. Divide dough in half, make into 2 rounded balls. Pat top of each ball of dough with water to just “baptise” it. Place on baking sheet away from each other.

Put into COLD oven. Place a pan of boiling hot water on the bottom shelf in oven. Turn oven on to 400, bake for about 30 minutes.

Can also use dough for pizza, calzone, Stromboli, crusty rolls.
No rising is needed; can also refrigerate dough all shaped and then baked.

When reading the instructions I saw three potential issues:

  1. I forgot to pick up corn meal… I just used flour it worked just fine.
  2. I have a super-efficient in terms of preheating gas stove and assume the rising stage is in the preheating stage… Since it is cold outside, the heater portion of my stove has been on and my oven temp at “cold” ranges from room temp to 125⁰ at any given time. I adjusted my cooking time by placing the bread in the oven, taking the dog for a walk (about 10 minutes in all) and then coming home, heating the oven and then placing that in the oven and turning it on. No issues with this adjustment.
  3. The third being that I simply have a hard time following instructions, so when I added the flour mixture to the water/yeast mixture I also added about 8 finely chopped cloves of garlic. You need to remember it is there when you are kneading it so you don’t try to work out the lumps. It was super delicious if you ask me.

Also, I LOVE kneading bread, which is part of the reason I wanted to make it, so having a mixer is unnecessary.

Now to avoid confusion and to make gathering things easier, here is what you will need:

  • 1 ½ T baker’s yeast (2 envelopes)
  • 2 cups warm water
  • 1 tsp sugar
  • 4-5 cups flour
  • 2 tsp salt
  • ¼ tsp powdered ginger
  • 8 cloves finely chopped garlic
  • Grease and corn meal for baking sheet

The bread was super easy to make, super delicious to eat (kind of sweet almost) and totally complimented the meal!

I am going to try this recipe again to make other versions of bread… I am also going to try it out with some gluten free baking flours.




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