cleverchickadee


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


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.



Fire and Ice – a Cocktail Recipe by quornflour

A while back I was visiting friends and they told me of this cocktail they had gotten somewhere. Now I couldn’t really remember what it was other than it was a martini and it had burnt orange oil in it.

So on a recent visit with them, I stopped at the liquor store and picked up what I thought should go in the drink. Apparently it was not the same, for starters, the one they had was a gin martini and I picked up vodka instead. But regardless, it was super delicious, and almost festive. Fire and ice is festive after all isn’t it?

Here is what you will need:

  • 1 orange
  • Cointreau
  • Vodka
  • Ice
  • Matches

We used a 16oz shaker for 2 drinks…

  1. Fill your shaker with ice
  2. Add 3 oz Cointreau
  3. Top with vodka
  4. Shake vigorously
  5. Slice the pith and zest off the orange
  6. Light match
  7. Bend peal over the flame aiming for the glass

Now I suspect you could also add the oil and then light the drink on fire, but I haven’t tried that…

Cocktail000 Cocktail001 Cocktail002



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.



Fruity Play-Dough: a Recipe by quornflour

Years ago I worked in childcare. The woman I worked for would occasionally make a new batch of play-dough for the kids. It was a simple recipe that was scented and colored with Kool-Aid.

Earlier this year I went looking for that recipe and just could not find anyone who knew it.

Then the other day I was thumbing through an old address book/journal that I had back then. There it was, scrawled on a page. So I figured while I knew where it was I would write it up.

Here is what you will need for each color:

  • 1 cup of flour
  • ½ cup of Salt
  • 1 envelope of Kool-Aid (the kind you add your own sugar in)
  • 2 tablespoons of oil
  • 1 cup of boiling water*

Note: the boiling part is super important, if it isn’t hot enough the dough will end up too watery. If that happens, or you don’t like the consistency add a flour and salt mixture of 2:1 to thicken it up.

  1. put all of the dry ingredients in a small mixing bowl

  1. using a fork, mix them together until you cannot see the color of the Kool-Aid from the rest

  1. add oil and water

  1. mix

  1. mix

  1. mix

  1. roll into a ball

  1. repeat for each color

  1. Play!

It is salty but edible if anyone gets it in their mouths or goes for a taste, which might be tempting for some since it smells so fruity.

When you are done store in an airtight container.



Kickin’ Cranberry Chutney: a Recipe by quornflour

One of my very most favorite things about holiday food is cranberries. I freaking L-O-V-E love them.

I like cranberry juice ok, but I love cranberry sauce. So much in fact I buy them and put them in the freezer so I have them months later. I make tons of extra cranberry sauce and can it so I can enjoy it in the summer. I even eat the canned stuff.

The other day when we were sitting around talking about having a charity lunch with the theme east meets west, I offered to make cranberry chutney. Ok, I also offered to make Curry Mussels, which are delicious, but since I already made them, it was not going to make much of a new recipe blog post.

I remember making some form of a cranberry chutney when I was in middle school maybe, but I wanted something with more of a kick, so here goes.

Remember I made this for a charity lunch, so I made a lot.

  • 24 oz (2 bags) of cranberries – frozen
  • 2 oranges
  • 1 lemon
  • 1 cup of sugar
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin

You also need a blender or a food processor…

Zest the orange and the lemon, trim off some of the pith, you don’t need to remove it all, and if your fruits aren’t too pithy you don’t need to bother with it.

Then everything in the blender (or food processor) and whirr it up.

It is tart and sweet and then leaves a little kick at the end.



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.



Simple Baked Apple: a Recipe by quornflour

Yesterday, at work we were talking about apple strudel, which then lead to a conversation about how easy it is to make. There are a number of ways to make them; one of my favorite ways is super simple and simply delicious. It is also a great recipe because you can easily make it for one person and for many.

Listed below is for one large apple but can easily also be used for two small apples.

You will need:

  • 1 large apple
  • 2 tablespoons brown sugar
  • 2 teaspoons of butter
  • 1/8th teaspoon of cinnamon
  • ¼ cup of “old fashioned” oats

If you are making this for just one or two people you can bake them in an oven safe mug, ramekin or other small oven safe dish. Here I used a small glass oven safe Pyrex dish. If you are making this for a larger number of people you can also put them together in a baking pan.

  1. Heat your oven to 400°
  2. In a bowl combine butter, sugar and cinnamon until completely mixed

  1. Add oats

  1. Core your apple, if you do not have an apple corer you can use a basic peeler if it does not have a guard on it
  2. Place your apple in the baking dish

  1. Pack the sugar, butter, oat mix into the hole, any remainder can go around it

  1. Bake for about 45 minutes to an hour (it will depend on the size of the apple) – basically you want to bake it until the apple is soft enough to poke with a bamboo skewer without much force

Enjoy warm. You can also top with ice cream or brie cheese.



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!




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