cleverchickadee


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.



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.



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!



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!



How to Cut a Pepper by quornflour

I am not sure why everyone does not know this, it is so simple…

  1. Cut the top and the bottom off
  2. Make a slice down the side
  3. Insert knife
  4. Roll pepper cutting along the edges of the pepper

You can pop the stem out of the middle of the top and use the meat as you like. Dry out the seeds and sprout them for your own plants or compost the middle.



Vegan Curry: a Slow Cooker Recipe by quornflour

So we had this lunch at work. I was going to make some curried mussels, but then I got to worrying.

I kept thinking how the crockpots were not going to get hot enough to get the mussels hot enough to cook, and what if someone got a bad one…

Well by that point it was too late to change up the protein, so I decided to just leave out the mussels all together.

Trouble is, when you take the mussels out, then you end up with a lot of space so you need a new filler.

I personally HATE eggplant. It is not just the texture or the flavor it is both. Lucky for me, lots of people really like it.

So here is what you are going to need for a 5 quart slow cooker:

  • 6 cans of coconut milk
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large zucchini (so you have 2 cups when you cut it up)
  • 5 thai eggplants
  • 2 cups fresh green beans
  • 2 tablespoons Thai red curry paste*
  • 8-10 basil leaves gut to grass
  • 6 green onions cut into grass
  • 5 chilies
  • ½ cup of sugar
  • Salt to taste

*When you pick your red curry paste (the Thai Kitchen is most commonly available) you will need to see what the recommendation is for per can of coconut milk. The 2 tablespoons listed above will make this a mild curry, if you like yours with more kick add more.

Now to make this is pretty simple.

  1. Wash and chop your beans into 1 inch pieces
  2. Julienne your peppers and zucchini
  3. Quarter your eggplants (remove the green parts) and then cut those pieces in half so you have about ¾” chunks
  4. Slice the chilies down into small pieces
  5. In your crock pot mix ½ a can of coconut milk with your curry paste to get everything mixed in with no lumps then add the rest of the can and mix it in
  6. Add your sugar and mix it in
  7. Add your eggplant
  8. Add the rest of your coconut milk
  9. Stir and let cook for about an hour on high
  10. Add the rest of the peppers, beans, chilies, basil and zucchini
  11. Let sit until everything is hot
  12. Add green onion
  13. Salt to taste

Serve over rice, it is mild and sweet, even with the chilies in it, if you cannot handle heat then reduce the number of chilies or leave out all together.



Cheesy Gooey Creamy Tomato Noodles by quornflour

I got home and was doing stuff and it kept getting later and I was hungry and Sara was on the verge of whining. So I needed to make dinner.

I had noodles and tomato sauce and mozzarella cheese, then I realized I still has some cottage cheese, so I decided to try something new.

Ok this is pretty simple and when you look at it you might think, “No way is that going to be that good.” I assure you, yes it will be.

Here is what you need:

  • 24 oz tomato sauce
  • 4 cups of cooked noodles
  • ¼ cup grated parmesan cheese
  • 1 cup grated or thinly sliced fresh mozzarella cheese
  • 1 tablespoon freeze dried red onion
  • 1 tablespoon freeze dried green onion
  • 1 teaspoon freeze dried garlic
  • 1 tablespoon of “Italian spices”
  • 12 oz cottage cheese

Get yourself a large loaf pan and get to work:

  1. Heat your oven to 400
  2. In a bowl mix the cottage cheese, parmesan cheese, onions, green onions, garlic and Italian spices together
  3. Put half of the tomato sauce at the bottom of your loaf pan
  4. Put the cheese mix on top of the tomato sauce and spread it out
  5. Top with half of the mozzarella cheese
  6. Add the noodles
  7. Top with the rest of the sauce
  8. Top that with the rest of the mozzarella
  9. Put it in the oven and bake until the cheese on top starts to get golden and crispy

Serve it warm. Scoop it from all the way down at the bottom. The cheese will mix with the tomato sauce and seriously yum.

Now if you want to keep it low fat, then use low-fat cottage cheese and part skim mozzarella… seriously, good stuff.



Dirty Secret by quornflour

For the most part I have this need to know what is in my food. If I buy something pre-made I like to be able to read each and every ingredient.

The 5 Ingredient Rule

I like to keep the list to around 5 ingredients. Perhaps it is a little nuts, but come on, have you read an ingredient list lately. So often they have a couple of things that you recognize as food, then this huge long list of other things that it takes a special degree just to decipher. If it has more than 5 ingredients and I can read most or all of them, I may let the number slide and go up to 8, or maybe 10. Generally though 5 is my rule.

When I cook things, I add more than 5 things, generally I know what they are.

But sometimes… I go a little off the rails. See sometimes, I eat Beef flavored Ramen noodles. You know the cheap 10c-30c kind in the plastic bag, in a cup or a bowl is getting just too fancy. The beef ones only. I crack the package in half, load the noodles into a large coffee mug, add the crazy flavor pack, add a few shakes of cayenne pepper, pour bowling water over top, cover with a small plate and wait for the noodles to soften.

I do not do this often, but sometimes, when the mood hits, they are a must have.

Then for dessert, I love Donettes, not the super white powdery sugar covered ones: the “frosted” ones, they are the ones with the weird waxy chocolate coating.

Seriously people. It is a sickness. I know… and now you know.

Feels good to let it out.



Orange Marinade: a Recipe by quornflour

It actually was not long ago that I did not even know how to cook a pork chop. From my childhood all I could really remember is dry baked fairly plain pork chops served up with applesauce. There was nothing wrong with them necessarily, they just were not very interesting as food.

This past year I stopped purchasing meat from the grocery store. As a result I am at the hands of a meat CSA, one that has a lot of pork. Luckily I am not anti-pork.

That said, the first time I got pork chops, I looked at them, scratched my head and said, “Ahhh? Hmm.” and then put them in the freezer.

A short while later TxK was visiting and we were making dinner. I asked her if she knew how to cook a pork chop, after she laughed in shame of me for not knowing how, she told me that it was pretty much the same as cooking a steak.

As a point of record, I am pretty sure she is also the person who taught me how to cook a steak on anything that wasn’t a grill.

I have since cooked a few pork chops and they were all delicious.

This go around I decided I would try something a little different and marinade them first.

Here is what I used:

  • 2 pork chops (I think you could also use this on any meat or even a faux meat)
  • 1 small naval orange
  • 1 lemon
  • 1 lime
  • 2 garlic cloves
  • 1 tablespoon of Lighthouse Freeze-dried red onion
  • 1 tablespoon of Lighthouse Freeze-dried green onion
  • ¼ teaspoon of Kosher salt
  • Black pepper
  • Peanut oil – if you are going to pan fry them (if you want to broil or bake this you can also do that for delicious results)

You are going to want these to marinade for at least an hour, so give yourself some time in advance.

  1. Place your pork chops in a glass container
  2. Zest entire orange, lemon and lime over the pork
  3. Cut each fruit in half and squeeze juices over pork
  4. Add garlic, onions, salt and pepper
  5. Cover pork chops and let sit for at least an hour
  6. Bring them to room temp before cooking
  7. In a cast iron skillet fill about a quarter to half inch of peanut oil
  8. Cook until juices run clear (160ᴼ is the recommended cooked temp for pork)
  9. Remove from heat, cover and let rest
  10. Serve warm

This will have a strong orange flavor goes very well with applesauce.




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