cleverchickadee


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.

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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.



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!



Trial file: Veggie Pie by texaskillet

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So occasionally as you know, I receive recipes in my organics box.  It is important for me to keep most of these, unless they are truly disgusting, and try them out when I have the energy.  This one was really really delish so I thought I would pass it on.

Filling:

4 tbsp oil

1 onion (white, yellow, whatever)

1/2 lb baby bella’s or crimini mushrooms sliced

1 cup of white wine

2 sweet potatoes (or yams)

3 medium carrots chopped up

2 tbsp sage, chopped

3 cloves garlic, minced

1 cup vegetarian broth

salt and pepper

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Topping:

4 medium yukon gold potatoes, chopped

1 head celery root, peeled and chopped

1 head of cauliflower, chopped

1/4 cup butter

1/2 cup heavy cream

1/2 cup cheddar cheese, grated

1/2 cup Parmigiano Reggiano, grated

In a large frying pan, heat half of oil over medium high heat.  Saute onions until translucent, about 2-3 minutes, add mushrooms and cook until soft, about 3-4 minutes.  Deglaze with white wine and simmer until wine is almost completely absorbed.  Transfer to bowl.

Heat remaining oil in pan and fry potatoes and carrots until just tender, about 10-12 minutes.  Add sage and garlic and saute for another minute or two then add broth.  Simmer until liquid is reduced by half.  Salt and pepper to taste and then combine with onions and mushrooms.   Set aside.

For topping, steam first three ingredients until easily mashed with a fork, roughly 15-20 minutes.  Mix well with butter and heavy cream, but still chunky.  Fold in Cheddar.

Assemble filling in layers in a 9×9 inch baking dish.  Top with mashed veggies.  Add grated Parmigiano cheese and bake for 20 minutes, or until sides are bubbly and heated through.WP_20121227_008WP_20121227_010

Happy Eating and leftovers most likely for a day or two!  YAY!



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…

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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.




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