cleverchickadee


GingerPop, a Recipe by quornflour

#foodporn #foodie #snack #eattherainbow #paleo GingerPop Ok try this: In a 5qt Dutch oven (or stovetop crank popper), melt 2-3 tablespoons coconut oil (enough to cover the bottom) Add 1/2 teaspoon dried ginger and stir into the oil Pour popcorn kernels to cover the base of the Dutch oven and pop As soon as it is done drizzle 1 teaspoon of grade B maple syrup over popcorn and 1/4 teaspoon of salt and toss it Give it a minute or two and then enjoy.

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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.



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.



Dark Chocolate Ginger Cake, a Recipe by quornflour

This weekend it was my friend’s birthday. The plan was to go out to dinner with his twin sister and her family and I wanted to make a cake. I like making cake.

I originally was going to make a Mexican Hot Chocolate inspired cake, but on the drive home from the grocery store, the plan morphed and what resulted was quite certainly the crowning achievement of my cake baking to date.

I needed a few ingredients, so I popped into my favorite grocery store in Saint Paul: the Mississippi Market.

One of the things I was looking for was something to top the cake with, I wanted something with a kick, but I wasn’t entirely certain what. As I stood staring at the candy bars trying to find a hot pepper chocolate bar and being unsuccessful, all the crystalized ginger was yelling at me. Everywhere I looked, ginger this, ginger that, ginger in chocolate, chewy ginger, crystalized ginger… Now my friend’s favorite flavor is ginger… so I grabbed a bar and headed to the check out.

As I was driving home, rocking to some random tune on the Current, it hit me. Of course, a ginger chocolate cake. Duh!

It take a little preparation, but trust me, it is all so worth it.

Here is what you will need:

  • Cake:
  • 3 tablespoons dried ginger powder
  • 1 teaspoon of dried cayenne powder
  • 2/3 cups of canola oil or similar
  • 2 teaspoons of white vinegar
  • 2 cups of room temp dark roast coffee (brewed)
  • 3 cups of flour
  • 2 cups of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 6 tablespoons of Hersey’s® Special Dark baking powder
  • ½ teaspoon of nutmeg
  • ½ teaspoon of cinnamon

Heat your oven to 350◦F

In a double boiler heat the oil and add the ginger and cayenne pepper, this will help bring out the flavor of the spices, set it aside to cool back to room temperature.

Once it is room temperature add the vinegar, coffee and mix well.

In a separate bowl combine the remaining dry ingredients and mix well.

Combine wet and dry together and pour into a very well-greased Bundt cake pan (will also make 2 10″ rounds).

Place in the oven for 55 minutes remove when a toothpick comes out dry. (If using rounds about 35 minutes should be enough).

Remove the cake from the pan and let cook on a rack.

Once it is cool you will want to make a glaze, for this you are going to need:

  • 1/3 cup of salted butter or salted butter spread
  • ¼ cup of Hersey’s Special Dark baking powder
  • 1 tablespoon of powdered ginger
  • 1 ½ cups of powdered sugar
  • ¼ cup of Reed’s Extra Ginger Brew
  • 1 chopped crystalized ginger and chocolate bar, chopped (freeze it and chop it then store it in the freezer until you are ready for it)

In a double boiler melt the butter and add the chocolate and ginger and mix thoroughly

Pour butter mix over the powdered sugar and add the ginger brew to thin it out and make it pourable.

I let it sit for a minute or 3 to cool and thicken so it does not just all drip off the cake.

Get the chopped candy bar out of the freezer.

Pour the glaze over the cake and top with half the candy bar, then pour more glaze over top and then top with the rest of the bar.

Enjoy.



Stealing Recipes from Children by quornflour

I got this recipe from my friend’s six year old Helena. This proves that when I say, “This is a fruit salad that is so easy to make a child can make it.” I am not lying, a child did make it, which is when I had it and then I made it again, and doggonit is it delicious.

It is a super fresh tasting salad that is perfect as a snack, a side or a dessert. I think next time I made it I might try adding cucumbers to it as well.

Anyway, here is what you will need:

  • 1 Cup Blueberries
  • ½ Cup Blackberries
  • ½ Cup Raspberries
  • 2 Cups Strawberries
  • ¼ Cup fresh mint leaves

Make sure you rinse everything, remove the strawberry tops and cut down to bite size pieces, then: toss it all together. Done.

Easy right?

Now after you enjoy this, if there is any left freeze the leftovers and add it in your smoothies that call for frozen berries.



Readjusting Cake by quornflour

A while back I made chocolate cake, then I rejiggered it and made citrus spice cake.

Around that time a friend of mine posted on facebook about Mexican Hot Chocolate, so today I decided I would make a cake, but decided I would make it with a little kick, it is basically the same as the chocolate recipe but with a few added spices, super delicious.

Here is what you will need for 2 cake rounds.

  • 3 Cups of flour
  • 2 Cups of sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 6 Tablespoons cocoa
  • 2-3 teaspoons cayenne pepper
  • 2 teaspoons nutmeg
  • 2 teaspoons cinnamon
  • 2/3 Cups of oil
  • 2 teaspoons vinegar
  • 2 Tablespoons Kahlua
  • 2 Cups room temp coffee

In a large bowl combine the dry ingredients mix with a whisk.

In a smaller bowl mix the wet ingredients.

Pour wet ingredients into the dry ones and mix with whisk.

Pour into greased and floured round cake dishes and bake at 350⁰ for 30 minutes or until a wooden toothpick comes out dry.

Let cool on a rack and frost as desired.

Pardon the photo, I leant out my favorite food lens, but I get it back tomorrow!




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