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.



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.



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!



Quiche: Socially Acceptable Breakfast Pie, a recipe by quornflour

A couple of years back while on a road trip, I was staying with a friend. When I woke up in the morning she had made a delicious basic quiche for breakfast and I thought, “Wow, I have fancy friends.”

I am not sure why my brain associates quiche with fancy, but it does. Maybe because it is French? Are the French fancy? As a kid most of the French people I saw were the French Canadians on vacation. They stood out because they were the pale fat men on the beach wearing speedos.

At any rate, I like quiche, and honestly, it is not all that terribly difficult to make, though I have had a few challenges when figuring it out… I feel like I have perfected the recipe now, which is not to say I will not ever change it.

Here is what you need:

  • 1 pie crust (one of these days I am going to make some, but the premade ones are fine)
  • ½ pound (about 2.5 Cups according to my cheese grater) Swiss cheese grated
  • 3 eggs
  • ½ Cup ½&½ or cream
  • 1 Cup milk – I use 2%
  • ¼ C grated parmesan cheese
  • 2 tablespoons butter
  • 1 Cup of chopped mushrooms (button, crimini or portabella are my favorites for this)
  • 3 Cups baby spinach or chopped full leaf spinach
  • Black pepper

Here is what you are going to do:

  1. Heat your oven to 375⁰
  2. In a small frying pan melt a tablespoon of the butter and turn to a medium heat, add the chopped mushrooms and sauté them until the water starts to reduce and they brown a little
  3. In a large frying pan add the rest of the butter melt it then add the spinach.
  4. The goal here is to reduce the water content in both, so you want to cook them hot but not too much, the spinach should still be bright and not brown when it is done. You can also spread it out on a place a dry it if you have challenges getting the water low before it over cooks.
  5. Next take your pie crust and put it in the bottom of your pie pan and pinch the edges to make it pretty.
  6. In a large mixing bowl, beat your eggs, add the milk, cream and black pepper and get everything nice and mixed in.
  7. Once it is all mixed together add the cheeses (I generally add the parmesan first, mix it in and then add the Swiss).
  8. Add your veggies. Mix it all together.
  9. Pour contents into the pie crust.
  10. Bake for about 45 minutes to an hour (you want the top to get golden brown)

Serve warm.

If you have picky eaters or you are having people over and you want to get fancy with it”

Sauté a variety of veggies like, asparagus, zucchini, mushrooms, kale, sun dried tomatoes, onions, peppers and/or spinach…

Add one egg ½ a cup of milk, ½ cup of Swiss cheese to the base recipe above and cook it plain. Then serve it as a Quiche Bar, everyone can choose their toppings as they like.




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