Hello world. It's time to wake up. Probably past time to wake up. If you need help feeling energetic, or if you're seeking a way to not feel hungry before lunchtime, or if you're just feeling a craving for some tasty tasty waffles, I have found the solution:
Whole Grain Waffles (from Alice Waters' The Art of Simple Food)
1 cup whole wheat pastry flour
1 cup whole grain flour, such as spelt, rye, amaranth, or other
2 1/2 tsp baking soda
1 tsp salt
1 tbsp brown sugar
2 cups milk
3 eggs
1/2 cup butter, melted
Combine the flours, baking soda, salt and sugar in a large bowl. In a separate bowl, whisk together the milk and the eggs before adding to the large bowl. Stir til just combined. Then add the melted butter, make sure everything is stirred up, and ta-da! Well, you have to put them in the waffle iron (make sure you grease it) but after that, ta-da!
Actually, I made up the batter last night and refrigerated overnight. Most waffle batters are better if you let them sit for awhile, so I recommend this method. Then in the morning you just need to pour into a heated iron, which takes maybe five minutes, and ta-da! you have a healthy breakfast.
Serve with real maple syrup (that should be the only ingredient listed on the bottle) or sliced fruit or fresh whipped cream or whatever you like on your waffles.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, January 07, 2010
Tuesday, November 17, 2009
PW's Creamy Polenta and GP's Firecracker Spinach
Considering GYM has been holed up in bed with a respiratory infection, I felt a bit freer in the kitchen this week. Tuesdays are gym (as in the workout, not the boyfriend) days, so I also wanted something quick, and once again it was raining, so I wanted something comforting and hearty.
I regularly read The Pioneer Woman, through both her tweets and her blog, and it just so happened that she posted Creamy Polenta today. Since I love corn-associated dishes (strange how I won't touch corn syrup, though)I decided this was a perfect base for my meal. And, always needing my iron, spinach seemed like the natural pairing.
Creamy Polenta--nearly straight from Pioneer Woman
1 cup cornmeal/polenta/grits
1 teaspoon sea salt
2 Tablespoons Butter
4 oz goat cheese (or in my world, feta, as I thought I had some soft goat cheese but alas I misremembered the contents of the cheese drawer
Bring 4 1/2 cups water to a boil (I have never used this much for polenta but wow did it make a difference. Use lots of water!). Add cornmeal to the water slowly, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for 15 minutes.
Stir in butter and goat cheese. Check seasonings, and add salt to taste. Don't add hot sauce or chili flakes, as those are coming...
Firecracker Spinach, per me, GP
1 bunch spinach, triple washed
1 tsp olive oil/butter combo
Hot chili oil
Red pepper flakes
So this isn't really a recipe so much as an "add things that are nearby and oh crap we are out of olive oil" mishmash that turned out wonderfully. Heat a cast iron skillet (adds even more iron!) over medium heat. Add the olive oil/butter when hot. Squeeze as much water out of the spinach as possible before adding to the pan. You might find out you don't have enough oil. This is when you accidentally turn a bottle of hot chili oil upside down in the pan...after adding your pepper flakes. Seriously, though, you need to make this mistake. Add about a tablespoon of the oil to the wilting spinach and stir in some flakes. Firecracker!
Top a cup of the cheesy polenta with the greens.
In keeping with the theme of accidental pleasures, I randomly picked a Belgian Strong Ale, Poperings Hommelbier, to accompany. I figured GYM was sick and couldn't drink much, so I should choose one of the smaller bottles living in our boxes. Surprisingly, I was thrilled with the way that the spicy spinach brought out the subtle apple flavors in the beer.
(Leftover polenta is excellent with simple black beans and Yumm sauce)
I regularly read The Pioneer Woman, through both her tweets and her blog, and it just so happened that she posted Creamy Polenta today. Since I love corn-associated dishes (strange how I won't touch corn syrup, though)I decided this was a perfect base for my meal. And, always needing my iron, spinach seemed like the natural pairing.
Creamy Polenta--nearly straight from Pioneer Woman
1 cup cornmeal/polenta/grits
1 teaspoon sea salt
2 Tablespoons Butter
4 oz goat cheese (or in my world, feta, as I thought I had some soft goat cheese but alas I misremembered the contents of the cheese drawer
Bring 4 1/2 cups water to a boil (I have never used this much for polenta but wow did it make a difference. Use lots of water!). Add cornmeal to the water slowly, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for 15 minutes.
Stir in butter and goat cheese. Check seasonings, and add salt to taste. Don't add hot sauce or chili flakes, as those are coming...
Firecracker Spinach, per me, GP
1 bunch spinach, triple washed
1 tsp olive oil/butter combo
Hot chili oil
Red pepper flakes
So this isn't really a recipe so much as an "add things that are nearby and oh crap we are out of olive oil" mishmash that turned out wonderfully. Heat a cast iron skillet (adds even more iron!) over medium heat. Add the olive oil/butter when hot. Squeeze as much water out of the spinach as possible before adding to the pan. You might find out you don't have enough oil. This is when you accidentally turn a bottle of hot chili oil upside down in the pan...after adding your pepper flakes. Seriously, though, you need to make this mistake. Add about a tablespoon of the oil to the wilting spinach and stir in some flakes. Firecracker!
Top a cup of the cheesy polenta with the greens.
In keeping with the theme of accidental pleasures, I randomly picked a Belgian Strong Ale, Poperings Hommelbier, to accompany. I figured GYM was sick and couldn't drink much, so I should choose one of the smaller bottles living in our boxes. Surprisingly, I was thrilled with the way that the spicy spinach brought out the subtle apple flavors in the beer.
(Leftover polenta is excellent with simple black beans and Yumm sauce)
Saturday, November 14, 2009
Thanksgiving is Coming--Impress Your Friends with Real Cranberry Sauce
I know that many people argue the amazingness that is canned cranberry sauce. Honestly, I don't get it--it is slimy and slippery and overly sweet. However, many will not give up their cans, and so each Thanksgiving there it sits on many American tables, still proudly wearing the stripes from its can.
These cans, as well as "cranberry juice", have caused Americans to forget what a cranberry tastes like. They believe it to be--like pumpkin--an overly sweet component of the meal. In fact, cranberries are one of the tartest berries, and are often impossible to eat without at least a bit of sugar. Unfortunately, the amount of sugar in juice and sauces has escalated to the point where it is at least 2/3 of the recipe. While cranberries have plenty of antioxidants and are likely beneficial to our health, drinking juice cocktails and eating jellied sauce lightly negates the positive aspects of the berry.
Even if you can't convince your family to surrender its cans, make this sauce to serve alongside.
Cranberry Sauce with Cinnamon and Orange
2 bags of cranberries (24 ounces) (Cranberries are a native crop of Washington, but for the life of me I could not find a local berry. Probably because they are all sold to Ocean Spray)
1 cup of brown sugar, loosely packed (this is half the sugar that the recipe included on the bag calls for)
1 cinnamon stick
Zest from one orange or two satsumas
Combine all ingredients in saucepan and bring to a boil. Simmer for ten minutes. Cool, and then move to fridge to cool completely before serving.
These cans, as well as "cranberry juice", have caused Americans to forget what a cranberry tastes like. They believe it to be--like pumpkin--an overly sweet component of the meal. In fact, cranberries are one of the tartest berries, and are often impossible to eat without at least a bit of sugar. Unfortunately, the amount of sugar in juice and sauces has escalated to the point where it is at least 2/3 of the recipe. While cranberries have plenty of antioxidants and are likely beneficial to our health, drinking juice cocktails and eating jellied sauce lightly negates the positive aspects of the berry.
Even if you can't convince your family to surrender its cans, make this sauce to serve alongside.
Cranberry Sauce with Cinnamon and Orange
2 bags of cranberries (24 ounces) (Cranberries are a native crop of Washington, but for the life of me I could not find a local berry. Probably because they are all sold to Ocean Spray)
1 cup of brown sugar, loosely packed (this is half the sugar that the recipe included on the bag calls for)
1 cinnamon stick
Zest from one orange or two satsumas
Combine all ingredients in saucepan and bring to a boil. Simmer for ten minutes. Cool, and then move to fridge to cool completely before serving.
Wednesday, November 11, 2009
Three Bean Black Butte Chili
Winter is settling in up here in Seattle. The chill is starting to creep into my bones. I realize I've been away for a few years, but I don't recall it being quite so blustery. The wind slides through the buildings downtown and slips right through coats. In short, it's time for warm and hearty comfort meals.
Chili has never been a comfort food of mine. It was something I hated as a child. But recently I realized that I love beans and I love soups, so why wouldn't I love chili? In my many visits to Smitten Kitchen, I found Deb's recipe for Three Bean Chili, and I adapted it just slightly to take the chill off a Northwest night.
Three-Bean Chili with Deschutes Black Butte Porter
1 tbsp butter
1/2 a large onion, diced
1 lb ground meat (beef, turkey, pork)
1 can pinto beans
1 can black beans
1 can kidney beans
3 15 oz cans diced tomatoes
1 cup Black Butte Porter
2 tbsp chili powder (this was actually quite mild, I recommend revving it up)
2 tsp cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp unsweet cocoa
1 chili in adobo, minced, as well as a bit of the sauce from the can
Salt and pepper to taste
Heat butter in a large Dutch oven over medium heat, adding a drop of olive oil to stop the butter from burning. Add the onion and the meat, sauteing until browned.
Rinse and drain the beans before adding them to the pot. Add everything else all at once, bring to a boil and then reduce heat, allowing the mixture to simmer for 30-45min.
Serve with cornbread (I haven't yet found a recipe I'm comfortable sharing)) or just a hearty, rustic loaf. Simple meal and perfect for warding off the chill.
Chili has never been a comfort food of mine. It was something I hated as a child. But recently I realized that I love beans and I love soups, so why wouldn't I love chili? In my many visits to Smitten Kitchen, I found Deb's recipe for Three Bean Chili, and I adapted it just slightly to take the chill off a Northwest night.
Three-Bean Chili with Deschutes Black Butte Porter
1 tbsp butter
1/2 a large onion, diced
1 lb ground meat (beef, turkey, pork)
1 can pinto beans
1 can black beans
1 can kidney beans
3 15 oz cans diced tomatoes
1 cup Black Butte Porter
2 tbsp chili powder (this was actually quite mild, I recommend revving it up)
2 tsp cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp unsweet cocoa
1 chili in adobo, minced, as well as a bit of the sauce from the can
Salt and pepper to taste
Heat butter in a large Dutch oven over medium heat, adding a drop of olive oil to stop the butter from burning. Add the onion and the meat, sauteing until browned.
Rinse and drain the beans before adding them to the pot. Add everything else all at once, bring to a boil and then reduce heat, allowing the mixture to simmer for 30-45min.
Serve with cornbread (I haven't yet found a recipe I'm comfortable sharing)) or just a hearty, rustic loaf. Simple meal and perfect for warding off the chill.
Wednesday, October 21, 2009
It's National Pumpkin Cheesecake Day
Today is National Pumpkin Cheesecake Day. I confess, I feel a bit guilty about not telling you earlier, because it is unlikely you will be able to enjoy this pie on this, the day of celebration. Cheesecake does take time to chill, you know. But just do what I did--make it tonight and enjoy for breakfast tomorrow.
Ingredients taken almost directly from Joy of Baking.
Pumpkin Cheesecake Recipe:
Crust:
1 1/4 cup cinnamon graham cracker crumbs
1/4 cup crushed pecans
1 tbsp brown sugar
1/2 cup butter, melted
Combine these four ingredients and dump inside a cake pan. Although many cheesecake recipes encourage the use of a springform pan, I agree with Alton Brown when he argues that the things are pointless and leaky. Use a cake or pie pan 9inches in diameter. Press across the bottom and up the sides, and refrigerate while you make the insides.
Cheesecake:
2/3 cup brown sugar
1/2 tsp freshly ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly ground cloves
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 packages cream cheese, room temp
3 large eggs, room temp
1 teaspoon pure vanilla extract
1 cup pumpkin puree (canned or homemade)
Put a cake pan half-full of water on to the bottom rack of the oven, and then preheat to 350.
Combine the sugars, spice and everything nice in a small bowl. If possible, grind up the cinnamon, nutmeg, and cloves fresh before adding. It makes a huge difference, and these days you can even buy nutmeg in its own mill, like black pepper.
Next add your cream cheese to the bowl of a stand mixer, or a large bowl in which you can use a hand mixer. Mix about two minutes until soft. Beat in eggs one at a time, mixing 30 seconds after each addition. Now add the cup of pumpkin along with the vanilla. Mix until smooth.
Now you're ready to bake, but be careful when opening the oven door--the water makes it steamy in there. Bake for 25-35 minutes, while you make the topping. The cake should have a large jiggly spot in the center! I know it looks as though it is not done, but it is. Trust me. Take it out and turn off the oven.
Topping:
1 cup sour cream
1 tsp pure vanilla extract
1/4 cup white sugar
Combine and spread atop the cheesecake when it comes out of the oven. Put back in the oven (which has been turned off) for about five minutes to let the topping set a bit. When you take out the cheesecake, place it atop a wire rack and cover with aluminum foil to allow it to cool evenly. When cool, chill in fridge 6-8 hours.
Ingredients taken almost directly from Joy of Baking.
Pumpkin Cheesecake Recipe:
Crust:
1 1/4 cup cinnamon graham cracker crumbs
1/4 cup crushed pecans
1 tbsp brown sugar
1/2 cup butter, melted
Combine these four ingredients and dump inside a cake pan. Although many cheesecake recipes encourage the use of a springform pan, I agree with Alton Brown when he argues that the things are pointless and leaky. Use a cake or pie pan 9inches in diameter. Press across the bottom and up the sides, and refrigerate while you make the insides.
Cheesecake:
2/3 cup brown sugar
1/2 tsp freshly ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly ground cloves
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 packages cream cheese, room temp
3 large eggs, room temp
1 teaspoon pure vanilla extract
1 cup pumpkin puree (canned or homemade)
Put a cake pan half-full of water on to the bottom rack of the oven, and then preheat to 350.
Combine the sugars, spice and everything nice in a small bowl. If possible, grind up the cinnamon, nutmeg, and cloves fresh before adding. It makes a huge difference, and these days you can even buy nutmeg in its own mill, like black pepper.
Next add your cream cheese to the bowl of a stand mixer, or a large bowl in which you can use a hand mixer. Mix about two minutes until soft. Beat in eggs one at a time, mixing 30 seconds after each addition. Now add the cup of pumpkin along with the vanilla. Mix until smooth.
Now you're ready to bake, but be careful when opening the oven door--the water makes it steamy in there. Bake for 25-35 minutes, while you make the topping. The cake should have a large jiggly spot in the center! I know it looks as though it is not done, but it is. Trust me. Take it out and turn off the oven.
Topping:
1 cup sour cream
1 tsp pure vanilla extract
1/4 cup white sugar
Combine and spread atop the cheesecake when it comes out of the oven. Put back in the oven (which has been turned off) for about five minutes to let the topping set a bit. When you take out the cheesecake, place it atop a wire rack and cover with aluminum foil to allow it to cool evenly. When cool, chill in fridge 6-8 hours.
Sunday, August 09, 2009
Warning: Dangerous Bread Ahead
Whenever I’m short on time and running quickly through the grocery store, I always swing by the bread aisle. I swear that in another life I was French, or my French genes just outweigh everything except my imaginary Mexican ones, because I could live off bread, chocolate, butter and cheese. Not wine though. I need my beer. Anyway. Back to bread. Each time I peruse the bread aisle, I am astonished--$5 for a loaf of decent bread?
Bread, after all, is just flour, yeast, water, and perhaps some fat, sweetener, and salt. Why the mark up? Because bread is hard to make well. Although I’ve posted a bread recipe here before, all loaves I’ve made have turned out dense, with an almost pound-cake like texture. While I know that without a professional oven, I won’t be able to make bread with a crispy crust, I still would like a less dense bread.
Unfortunately, at this time, that means making it with less than 100% whole wheat flour. I used half whole wheat, half unbleached all-purpose. I’ve made this bread twice, and each time it’s been airy and delicious. I also give credit to my use of hard red flour, which has a higher protein content and thus allows for easier stretching (I won’t get too sciency, but I suggest a copy of Bakewise, which is fascinating).
A warning for you, dear readers: Do not make this bread at 11pm and then leave it unattended in the presence of hungry drunks. You will wake up to a surviving heel and a facebook comment lauding your bread-making abilities…which is not quite the same as actually having a tasty slice of bread for breakfast. In their defense, however, had I really not wanted them to have it, I would’ve said so.
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon raw milk
2 tablespoons softened melted butter
2 tablespoons agave nectar
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups unbleached all-purpose flour
1 1/2 cups hard red whole wheat flour
1 packet (~2 tsp) active yeast
Combine the milk, butter, nectar, sugar, and salt in the bowl of a Kitchen-Aid type mixer. Add the flours. Add the yeast, and pour the warm water directly on to the yeast. I let mine sit for a couple of minutes, and this seemed to be enough to activate the yeast. Using your dough hook attachment, knead the bread for ~10 minutes with the speed set at 2, until the dough is smooth.
Grease the bowl with a bit of olive oil and turn the dough once to get it all nice and greasy. Cover with a towel and set in a warm place (one day I used a sunny window, the other I put it on top of the washing machine while it went through its cycle) to rise for about 35 minutes.
Give the dough a few kneads, and then place in a greased loaf pan for the second rise, again about the same amount of time in the same place. Or, if you need to leave the house to, say, go shake the hand of Mr. Dave Sims and talk Sounders with Jack Zduriencik, you can put the bread in the fridge after its risen for a few minutes, then come home and bake—in a 375 oven for 25-30 minutes. It should make a hollow sound when tipped out of the pan. Leave it to cool (as long as you are able to keep your mitts, or those of others, off) on a wire rack.
If you would like to have bread for breakfast, place in cupboard, attach a chain, and padlock.
Bread, after all, is just flour, yeast, water, and perhaps some fat, sweetener, and salt. Why the mark up? Because bread is hard to make well. Although I’ve posted a bread recipe here before, all loaves I’ve made have turned out dense, with an almost pound-cake like texture. While I know that without a professional oven, I won’t be able to make bread with a crispy crust, I still would like a less dense bread.
Unfortunately, at this time, that means making it with less than 100% whole wheat flour. I used half whole wheat, half unbleached all-purpose. I’ve made this bread twice, and each time it’s been airy and delicious. I also give credit to my use of hard red flour, which has a higher protein content and thus allows for easier stretching (I won’t get too sciency, but I suggest a copy of Bakewise, which is fascinating).
A warning for you, dear readers: Do not make this bread at 11pm and then leave it unattended in the presence of hungry drunks. You will wake up to a surviving heel and a facebook comment lauding your bread-making abilities…which is not quite the same as actually having a tasty slice of bread for breakfast. In their defense, however, had I really not wanted them to have it, I would’ve said so.
Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon raw milk
2 tablespoons softened melted butter
2 tablespoons agave nectar
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups unbleached all-purpose flour
1 1/2 cups hard red whole wheat flour
1 packet (~2 tsp) active yeast
Combine the milk, butter, nectar, sugar, and salt in the bowl of a Kitchen-Aid type mixer. Add the flours. Add the yeast, and pour the warm water directly on to the yeast. I let mine sit for a couple of minutes, and this seemed to be enough to activate the yeast. Using your dough hook attachment, knead the bread for ~10 minutes with the speed set at 2, until the dough is smooth.
Grease the bowl with a bit of olive oil and turn the dough once to get it all nice and greasy. Cover with a towel and set in a warm place (one day I used a sunny window, the other I put it on top of the washing machine while it went through its cycle) to rise for about 35 minutes.
Give the dough a few kneads, and then place in a greased loaf pan for the second rise, again about the same amount of time in the same place. Or, if you need to leave the house to, say, go shake the hand of Mr. Dave Sims and talk Sounders with Jack Zduriencik, you can put the bread in the fridge after its risen for a few minutes, then come home and bake—in a 375 oven for 25-30 minutes. It should make a hollow sound when tipped out of the pan. Leave it to cool (as long as you are able to keep your mitts, or those of others, off) on a wire rack.
If you would like to have bread for breakfast, place in cupboard, attach a chain, and padlock.
Wednesday, May 06, 2009
My New Quick Meal Go-To: Curried Apple Couscous
I don't always have vegetables in the house.
Gasp.
I know, it's a shocker. But I hate having them go bad. So sometimes they're just not there. Better than them dying a painful death, right? But when I want a quick meal, I don't want it to resort to a bowl of plain carbs, even if they are delicious, or even to topping them with tomato sauce.
What I do always have in the fridge is an apple. Typically a Granny Smith, but sometimes a Braeburn, or even a Pink Lady if I'm feeling decadent. So this recipe for Curried Apple Couscous made the top of my "to-try" list.
Curried Apple Couscous
Stolen almost directly from Heidi
3 tablespoons unsalted butter
1 handful curry powder
1 medium apple, cored and chopped
4 green onions, washed, trimmed, and thinly sliced
1 cup Israeli/Mediterranean couscous
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
Melt 2 tablespoons of butter in a beaten up cast iron skillet over high heat. Ok, I guess you could use a different pan, but I love my skillet. Add the curry powder and salt and saute about one minute. Add the apples (and tough veggies, if you're experimenting) and cook about five minutes, til moderately soft. Remove and set aside.
Melt the remaining tablespoon and saute up the green onions. Add the water and couscous, cover, and turn off the heat. After about ten minutes, remove the lid, add the fresh mint, and fluff the couscous.
Enjoy! It's also just fine or even better at room temperature, but I don't care for it cold...something about baked cold apples just doesn't do it for me.
A
The variations on this are still running through my head. I tried it with the addition of asparagus (this just didn't have quite enough veggies, and I had some that I needed to rescue from certain death) and subbing the pine nuts with untoasted slivered almonds. Even more delicious. Feel free to switch things up--just don't leave out the mint! That fresh herb makes the recipe.
Gasp.
I know, it's a shocker. But I hate having them go bad. So sometimes they're just not there. Better than them dying a painful death, right? But when I want a quick meal, I don't want it to resort to a bowl of plain carbs, even if they are delicious, or even to topping them with tomato sauce.
What I do always have in the fridge is an apple. Typically a Granny Smith, but sometimes a Braeburn, or even a Pink Lady if I'm feeling decadent. So this recipe for Curried Apple Couscous made the top of my "to-try" list.
Curried Apple Couscous
Stolen almost directly from Heidi
3 tablespoons unsalted butter
1 handful curry powder
1 medium apple, cored and chopped
4 green onions, washed, trimmed, and thinly sliced
1 cup Israeli/Mediterranean couscous
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped
Melt 2 tablespoons of butter in a beaten up cast iron skillet over high heat. Ok, I guess you could use a different pan, but I love my skillet. Add the curry powder and salt and saute about one minute. Add the apples (and tough veggies, if you're experimenting) and cook about five minutes, til moderately soft. Remove and set aside.
Melt the remaining tablespoon and saute up the green onions. Add the water and couscous, cover, and turn off the heat. After about ten minutes, remove the lid, add the fresh mint, and fluff the couscous.
Enjoy! It's also just fine or even better at room temperature, but I don't care for it cold...something about baked cold apples just doesn't do it for me.
A
The variations on this are still running through my head. I tried it with the addition of asparagus (this just didn't have quite enough veggies, and I had some that I needed to rescue from certain death) and subbing the pine nuts with untoasted slivered almonds. Even more delicious. Feel free to switch things up--just don't leave out the mint! That fresh herb makes the recipe.
Tuesday, May 05, 2009
Nutmeg and Easy-Peasy Make Each Week Cake
Nutmeg! I'd never been a fan of its powdered form, believing it overpowering and useful only in fall-based dishes, a la pumpkin pie. But then I splurged a hard earned six dollars on a nutmeg grinder, and trust me, it is a worthy splurge. Rather than overpowering the dish, it just adds a background of warmth.
Nutmeg is a spice native to Indonesia, and one of the spices along the famous Silk Road. It was one of the many that drove 15th century explorers to seek new routes, trying to find a way around Africa in order to reach the exotic goods of Asia. Today, of course, nutmeg is much easier to obtain, with the Caribbean or your local Whole Foods being an excellent source. According to On Food and Cooking: The Science and Lore of the Kitchen, the chemical components of nutmeg create fresh, pine, citrus, floral, woody, and warm notes. As noted above, it is a necessary component of pumpkin pie, as well as eggnog, Béchamel sauce, and spiced cider. It's handy added to pie crust, mashed potatoes, baked butternut squash and chocolate chip cookies. And it's downright delicious in this cake, which is a danger to me because I believe the wheat flour makes it healthy and therefore ok as a breakfast option.
I took this one from Molly, who borrowed from Edna Lewis.
1 stick (4 oz.) unsalted butter, at room temperature
1 ¼ cups granulated sugar
3 large eggs
2 tsp. vanilla extract
1/2 cup unbleached all-purpose flour
1 1/2 cup white whole wheat flour
2 tsp. baking powder
¼ tsp. salt
A few generous gratings of nutmeg, or to taste
½ cup whole milk at room temperature
Preheat the oven to 375°F. Grease a 9-inch springform pan with butter
In the bowl of a stand mixer, blend the butter and the sugar until light and fluffy. One by one, add the eggs, beating well after each addition. Add the vanilla extract, and beat to blend.
In a medium bowl, whisk together the flours, baking powder, salt, and nutmeg.
Add about ¼ of the flour mixture to the butter mixture, and beat on low speed to incorporate. Add 1/3 of the milk or yogurt, and beat again. Add the remaining flour mixture in three more doses, alternating each time with a bit of milk or yogurt, and beating to just combine. Using a rubber spatula, scrape down the sides of the bowl and stir to incorporate any flour not yet absorbed.
Scrape the batter into the prepared pan, spreading it evenly across the top. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. (This cake seems to want to brown quickly on top, so after about 20 minutes, you might want to peek into the oven and tent the cake with aluminum foil, if necessary.) Cool in the pan on a rack for 20 minutes; then remove the sides of the pan and continue to cool.
Serve at room temperature. Or slightly warm, if you want. Me, I can't wait for room temperature.
Nutmeg is a spice native to Indonesia, and one of the spices along the famous Silk Road. It was one of the many that drove 15th century explorers to seek new routes, trying to find a way around Africa in order to reach the exotic goods of Asia. Today, of course, nutmeg is much easier to obtain, with the Caribbean or your local Whole Foods being an excellent source. According to On Food and Cooking: The Science and Lore of the Kitchen, the chemical components of nutmeg create fresh, pine, citrus, floral, woody, and warm notes. As noted above, it is a necessary component of pumpkin pie, as well as eggnog, Béchamel sauce, and spiced cider. It's handy added to pie crust, mashed potatoes, baked butternut squash and chocolate chip cookies. And it's downright delicious in this cake, which is a danger to me because I believe the wheat flour makes it healthy and therefore ok as a breakfast option.
I took this one from Molly, who borrowed from Edna Lewis.
1 stick (4 oz.) unsalted butter, at room temperature
1 ¼ cups granulated sugar
3 large eggs
2 tsp. vanilla extract
1/2 cup unbleached all-purpose flour
1 1/2 cup white whole wheat flour
2 tsp. baking powder
¼ tsp. salt
A few generous gratings of nutmeg, or to taste
½ cup whole milk at room temperature
Preheat the oven to 375°F. Grease a 9-inch springform pan with butter
In the bowl of a stand mixer, blend the butter and the sugar until light and fluffy. One by one, add the eggs, beating well after each addition. Add the vanilla extract, and beat to blend.
In a medium bowl, whisk together the flours, baking powder, salt, and nutmeg.
Add about ¼ of the flour mixture to the butter mixture, and beat on low speed to incorporate. Add 1/3 of the milk or yogurt, and beat again. Add the remaining flour mixture in three more doses, alternating each time with a bit of milk or yogurt, and beating to just combine. Using a rubber spatula, scrape down the sides of the bowl and stir to incorporate any flour not yet absorbed.
Scrape the batter into the prepared pan, spreading it evenly across the top. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. (This cake seems to want to brown quickly on top, so after about 20 minutes, you might want to peek into the oven and tent the cake with aluminum foil, if necessary.) Cool in the pan on a rack for 20 minutes; then remove the sides of the pan and continue to cool.
Serve at room temperature. Or slightly warm, if you want. Me, I can't wait for room temperature.
Sunday, April 19, 2009
Split Pea Soup--Because Spring Keeps Teasing
I'm mostly posting this for Dad, because somehow his split pea soup didn't turn out just right. Mine was fantastic. I also made a loaf of Nigella's potato-water bread to go along with it.
If anyone saved their Easter ham bone, this is the perfect recipe for its use.
Split Pea Soup in the Crock Pot
Modified from Southern Food on About.com
1 (16 oz.) package of dried green split peas, rinsed
1 meaty hambone
4 carrots, diced
1 small yellow onion, diced
2 ribs of celery, diced
2 cloves of garlic, minced
1 bay leaf
2 tablespoons fresh parsley, chopped
1 tbsp. Tony's seasoning salt
1 tsp. fresh pepper
5 1/2 cups hot water
Layer ingredients in crockpot (you'll need one of the big ones) in order listed. Of course your ham bone is going to stick out in the middle, but layer around it. For crockery cooking, order does matter, so I suggest following this rule.
4-5 hours on high
8-10 hours on low
You'll end up with 8-10 servings of some of the best split pea soup you've ever had--and with such little effort!
If anyone saved their Easter ham bone, this is the perfect recipe for its use.
Split Pea Soup in the Crock Pot
Modified from Southern Food on About.com
1 (16 oz.) package of dried green split peas, rinsed
1 meaty hambone
4 carrots, diced
1 small yellow onion, diced
2 ribs of celery, diced
2 cloves of garlic, minced
1 bay leaf
2 tablespoons fresh parsley, chopped
1 tbsp. Tony's seasoning salt
1 tsp. fresh pepper
5 1/2 cups hot water
Layer ingredients in crockpot (you'll need one of the big ones) in order listed. Of course your ham bone is going to stick out in the middle, but layer around it. For crockery cooking, order does matter, so I suggest following this rule.
4-5 hours on high
8-10 hours on low
You'll end up with 8-10 servings of some of the best split pea soup you've ever had--and with such little effort!
Monday, March 30, 2009
Spiced up Chili
I made this chili a few weeks ago. Since it's modified from my Better Homes and Gardens cookbook, I thought nothing of adding a little extra chili powder. That is, until I took a few bites and found my sinuses instantly cleared.
But, since I try my best not to waste food, I packed it up and dragged it across the lake to CarrMat (this name is derived from the mail slips which tell him he has a package). CarrMat has some sort of superhuman tolerance for spice, and finished off the rest of it. And even wants the recipe!
Chicken Chili with Two Types of Beans
3 lbs chicken thighs, bone in
1-1.5 large onions
1 large sweet green pepper, chopped
6 cloves garlic, minced (I like garlic)
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can whole tomatos, undrained
1 16 oz can tomato sauce
7-8 teaspoons chili powder (dial it down to 4-6 if you're a normal individual)
1 teaspoon dried basil
A few dashes of Crystal hot sauce
I tend to use a crock pot when making chili. It's fairly essential to use a crock pot or a dutch oven for this recipe, as you're not cooking the chicken beforehand. The chicken needs a long cooking time so that the meat will separate from the bones. I just throw everything in the pot and leave it be, 8-10 hours on low, 4-5 on high. It can simmer on the stove for a good 4-5 hours.
But, since I try my best not to waste food, I packed it up and dragged it across the lake to CarrMat (this name is derived from the mail slips which tell him he has a package). CarrMat has some sort of superhuman tolerance for spice, and finished off the rest of it. And even wants the recipe!
Chicken Chili with Two Types of Beans
3 lbs chicken thighs, bone in
1-1.5 large onions
1 large sweet green pepper, chopped
6 cloves garlic, minced (I like garlic)
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can whole tomatos, undrained
1 16 oz can tomato sauce
7-8 teaspoons chili powder (dial it down to 4-6 if you're a normal individual)
1 teaspoon dried basil
A few dashes of Crystal hot sauce
I tend to use a crock pot when making chili. It's fairly essential to use a crock pot or a dutch oven for this recipe, as you're not cooking the chicken beforehand. The chicken needs a long cooking time so that the meat will separate from the bones. I just throw everything in the pot and leave it be, 8-10 hours on low, 4-5 on high. It can simmer on the stove for a good 4-5 hours.
Monday, March 09, 2009
Warm Up Breakfast
Don't get me wrong. There are some positives to being unemployed. Like not having to wake up early when adjusting to Daylight Savings Time. Being able to sit and watch the snowflakes fall rather than try to manuever through the streets. And the ability to make Vanilla Brown Sugar Breakfast Polenta to stay warm on such occasions.
I took the Breakfast Polenta recipe right off the adorable Joy the Baker blog. I love Joy and want to make nearly everything that she creates. I'd never thought of having polenta for breakfast before (I'm fairly sure most people haven't) but, to me at least, it was tastier than oatmeal or cream of wheat. Or even plain ol grits.
Here's what you need:
1 cup polenta
3 cups cold water
2 cups milk
3/4 tsp salt
1 tsp vanilla
1/3 cup brown sugar
Here's what you do:
Combine the polenta (I use Bob's Red Mill Grits, also known as Polenta) and 1 cup water in a small bowl; set aside.
Add the remaining cups of water and the milk to a small saucepan and bring to a low boil. Then add the polenta/water mix and whisk to combine thoroughly. At this point, turn down the heat and let the mixture simmer until the polenta has thickened into a porridge-like state. This could take anywhere from 10-40 minutes, depending on how your polenta is cut and apparently the day of the week, as I've made this twice and the first time it took about 14 minutes and today about 25.
When the polenta is nice and thick, add the vanilla and the brown sugar. Pour into bowls and serve, perhaps with a dusting of more brown sugar on top. Or cinnamon. Or be creative.
Here's how it looks:
With the leftovers, Joy suggests putting them into a loaf pan lined with plastic wrap and sticking them in the fridge for tomorrow morning, when you then make fried breakfast polenta. Unfortunately, the last time I tried this the polenta completely fell apart. I'll try again tomorrow and report back.
But now, back to the job hunt--because ingredients cost money, and because I need a proper camera rather than my cellphone.
I took the Breakfast Polenta recipe right off the adorable Joy the Baker blog. I love Joy and want to make nearly everything that she creates. I'd never thought of having polenta for breakfast before (I'm fairly sure most people haven't) but, to me at least, it was tastier than oatmeal or cream of wheat. Or even plain ol grits.
Here's what you need:
1 cup polenta
3 cups cold water
2 cups milk
3/4 tsp salt
1 tsp vanilla
1/3 cup brown sugar
Here's what you do:
Combine the polenta (I use Bob's Red Mill Grits, also known as Polenta) and 1 cup water in a small bowl; set aside.
Add the remaining cups of water and the milk to a small saucepan and bring to a low boil. Then add the polenta/water mix and whisk to combine thoroughly. At this point, turn down the heat and let the mixture simmer until the polenta has thickened into a porridge-like state. This could take anywhere from 10-40 minutes, depending on how your polenta is cut and apparently the day of the week, as I've made this twice and the first time it took about 14 minutes and today about 25.
When the polenta is nice and thick, add the vanilla and the brown sugar. Pour into bowls and serve, perhaps with a dusting of more brown sugar on top. Or cinnamon. Or be creative.
Here's how it looks:
With the leftovers, Joy suggests putting them into a loaf pan lined with plastic wrap and sticking them in the fridge for tomorrow morning, when you then make fried breakfast polenta. Unfortunately, the last time I tried this the polenta completely fell apart. I'll try again tomorrow and report back.
But now, back to the job hunt--because ingredients cost money, and because I need a proper camera rather than my cellphone.
Friday, January 16, 2009
Sassy Spice Black Bean Soup
It's cold outside. There aren't many fresh veggies about. I'm exhausted from that three hours of commuting I do each day. I needed a hearty meal that I could easily transport to work to avoid paying $6 for lunch each day. What could be better than a black bean soup, so think it is nearly a stew?
But this is not just any soup--it's one I created myself. Yes, yes, I'm aware that it's easy to create soups, and that most people don't even follow a recipe. But I'm of the type that relies upon recipes, tweaking them a bit to my tastes but never starting from scratch. This time I did.
Sassy Spice Black Bean Soup:
olive oil
1 medium yellow onion, diced
3 carrots, peeled and diced
4 garlic cloves, diced
2 cans black beans, drained (I don't rinse as I like a bit of the bean liquid)
3/4 package frozen yellow corn (you could probably use all of the 16 oz)
1 14.5 oz can diced tomatoes
1 1/2 cups chicken stock
1 cup water
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp tumeric
1 tsp cinnamon
Salt to taste
Generous dashes of hot sauce (GPKitchen uses Crystal Hot Sauce)
First, create a soffrito. A soffrito enhances the flavor of a soup, making it richer and more flavorful. Heat a large stockpot over medium heat and coat the bottom with plenty of olive oil. Throw in the onions and carrots, and saute for ten minutes. Add the garlic and saute five minutes more (garlic is more prone to burning so should be added later, something I always forget). When the vegetables are tender, add the rest of the ingredients and bring to a boil. Turn down and let simmer about 45 minutes. At about 30 minutes, check the seasonings, and adjust to your liking. Do this before the very end so the flavors can still meld.
You can top with sour cream, yogurt or sharp cheddar cheese, but I had it as is and it was quite filling. Crusty bread or tortilla chips might be nice.
But this is not just any soup--it's one I created myself. Yes, yes, I'm aware that it's easy to create soups, and that most people don't even follow a recipe. But I'm of the type that relies upon recipes, tweaking them a bit to my tastes but never starting from scratch. This time I did.
Sassy Spice Black Bean Soup:
olive oil
1 medium yellow onion, diced
3 carrots, peeled and diced
4 garlic cloves, diced
2 cans black beans, drained (I don't rinse as I like a bit of the bean liquid)
3/4 package frozen yellow corn (you could probably use all of the 16 oz)
1 14.5 oz can diced tomatoes
1 1/2 cups chicken stock
1 cup water
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp tumeric
1 tsp cinnamon
Salt to taste
Generous dashes of hot sauce (GPKitchen uses Crystal Hot Sauce)
First, create a soffrito. A soffrito enhances the flavor of a soup, making it richer and more flavorful. Heat a large stockpot over medium heat and coat the bottom with plenty of olive oil. Throw in the onions and carrots, and saute for ten minutes. Add the garlic and saute five minutes more (garlic is more prone to burning so should be added later, something I always forget). When the vegetables are tender, add the rest of the ingredients and bring to a boil. Turn down and let simmer about 45 minutes. At about 30 minutes, check the seasonings, and adjust to your liking. Do this before the very end so the flavors can still meld.
You can top with sour cream, yogurt or sharp cheddar cheese, but I had it as is and it was quite filling. Crusty bread or tortilla chips might be nice.
Monday, January 12, 2009
Basic-to-Me: Peanut Sauce
At this point, what with the running around all over Seattle, the lack of access to fresh foods and a brain freeze on what to cook, I'm resorting to basics, such as my tasty-spicy Peanut Sauce:
(Barely adapted from Basic Cooking by Jennifer Newens)
2 tbsp veg oil (I'd use canola, peanut, or sesame, but alas I have none right now)
2 tbsp red curry paste
1 can light coconut milk (~14 oz)
2/3 cup crunchy peanut butter
2 tbsp sugar
3 tbsp apple cider vinegar
Salt to taste
Red pepper flakes to taste
Heat oil in small pan over medium heat, saute in curry paste, then mix in coco milk and simmer for about two minutes. Add the remaining ingredients minus the pepper flakes. Simmer for 5-10 miutes until sauce is slightly smooth. Taste and add pepper flakes and salt as preferred.
I served mine over basic popcorn rice and some sauteed carrots, bell peppers, cremini mushrooms and tofu. I sizzled up the tofu in a mix of hot chili oil and veg oil, which gave it an interesting heat.
(Barely adapted from Basic Cooking by Jennifer Newens)
2 tbsp veg oil (I'd use canola, peanut, or sesame, but alas I have none right now)
2 tbsp red curry paste
1 can light coconut milk (~14 oz)
2/3 cup crunchy peanut butter
2 tbsp sugar
3 tbsp apple cider vinegar
Salt to taste
Red pepper flakes to taste
Heat oil in small pan over medium heat, saute in curry paste, then mix in coco milk and simmer for about two minutes. Add the remaining ingredients minus the pepper flakes. Simmer for 5-10 miutes until sauce is slightly smooth. Taste and add pepper flakes and salt as preferred.
I served mine over basic popcorn rice and some sauteed carrots, bell peppers, cremini mushrooms and tofu. I sizzled up the tofu in a mix of hot chili oil and veg oil, which gave it an interesting heat.
Saturday, January 10, 2009
Winter Hangover Breakfast: Pink Apple Topping over Waffles
Jeff and Ms Jeff are visiting from San Diego. Supposedly they're here for the baseball meetup this afternoon, but really, it seems they're here for the beer. Last night we hit up The Stumbling Monk, where I had a Duchesse de Bourgogne, which now that I think about it was the only beer I had. I also sampled multiple other beers, of which my favorite was the Cascade Strong Sour. The point is, when the apartment awoke this morning, we needed something in our tummies.
My solution always seems to be waffles. Yet I felt the need to impress, and to incorporate some fruit, so I went down to the market and picked up some Pink Lady Apples to create this:
Pink Apple Topping
Adapted from Emeril Lagasse
4 Pink Lady Apples, peeled, cored and chunked
1 2/3 cups water
1/4 cup sugar
generous 1/2 tablespoon port
1/2 teaspoon cinnamon
sprinkling of nutmeg
sprinkling ginger
pinch of salt
Bring all ingredients besides apples to boil and rapidly simmer for 5 minutes. Add apples and simmer for about 20 minutes, until apples are fairly soft and the mixture has thickened. Remove from heat and let cool before serving over a Waffle of Insane Greatness
My solution always seems to be waffles. Yet I felt the need to impress, and to incorporate some fruit, so I went down to the market and picked up some Pink Lady Apples to create this:
Pink Apple Topping
Adapted from Emeril Lagasse
4 Pink Lady Apples, peeled, cored and chunked
1 2/3 cups water
1/4 cup sugar
generous 1/2 tablespoon port
1/2 teaspoon cinnamon
sprinkling of nutmeg
sprinkling ginger
pinch of salt
Bring all ingredients besides apples to boil and rapidly simmer for 5 minutes. Add apples and simmer for about 20 minutes, until apples are fairly soft and the mixture has thickened. Remove from heat and let cool before serving over a Waffle of Insane Greatness
Wednesday, January 07, 2009
Please Don't Fail Me Now: Pan Fried Noodles
Yesterday, I set off on a mission. Buy vegetables, then console my battered self-esteem as well as my strangely blotchy complextion like every woman does--with a trip to Sephora. Unfortunately, about 2 hours, around $100 and very few local vegetables later, I boarded a late bus and found myself stuck in traffic, finally arriving home at about 6:45. When one hasn't eaten since 11am, well, one is ravenous. So all healthy ideas were cast aside in favor of a pre-wrapped burrito constructed by my uncle.
The guilt hung over me today, but still being exhausted, I went with an old standby--red curry with vegetables and tofu. But something went wrong. I don't know if it was the too-high simmer or the lack of fish sauce or the interplay of vegetables, but the leftovers were not even worth saving. Tomorrow, I'm faced with a 3+ mile walk and the desire to bake goods for out of town guests, so I'm going to fall upon this old standby:
Pan Fried Noodles
Adapted from Basic Cooking by Jennifer Newens
1/2 pound rice noodles, cooked to package instructions
1 lb boneless chicken breasts, cut into big-bite-sized pieces
Bunch of broccoli, really about as much as you desire, cut into bite sized pieces
fresh or minced ginger, about 1/4 teaspoon
2 cloves garlic, chopped finely
1/2 tsp chili flakes
5-6 tbsp peanut or sesame oil
3 tbsp soy sauce
Squeeze of fresh lime
Get your wok very hot (wave your hand over the pan to check if it's hot) and ad 3-4 tablespoons of oil. Throw in the chicken and stir stir stir for 1-2 minutes. Push the chicken to one side of the pan, ad a bit of fresh oil, and fry up the broccoli, ginger, garlic, and chili flakes. Add the last bit of oil to the pan along with the noodles, and make sure you keep stirring--you don't want them to stick. After about a minute, add the soy sauce and then squeeze the lime over the noodles. You'll know it's done when an overwhelmingly tasty smell hits you.
Now that I've got my dinner planned out, it's time to crack open How To Be a Domestic Goddess and find a delicious dessert.
The guilt hung over me today, but still being exhausted, I went with an old standby--red curry with vegetables and tofu. But something went wrong. I don't know if it was the too-high simmer or the lack of fish sauce or the interplay of vegetables, but the leftovers were not even worth saving. Tomorrow, I'm faced with a 3+ mile walk and the desire to bake goods for out of town guests, so I'm going to fall upon this old standby:
Pan Fried Noodles
Adapted from Basic Cooking by Jennifer Newens
1/2 pound rice noodles, cooked to package instructions
1 lb boneless chicken breasts, cut into big-bite-sized pieces
Bunch of broccoli, really about as much as you desire, cut into bite sized pieces
fresh or minced ginger, about 1/4 teaspoon
2 cloves garlic, chopped finely
1/2 tsp chili flakes
5-6 tbsp peanut or sesame oil
3 tbsp soy sauce
Squeeze of fresh lime
Get your wok very hot (wave your hand over the pan to check if it's hot) and ad 3-4 tablespoons of oil. Throw in the chicken and stir stir stir for 1-2 minutes. Push the chicken to one side of the pan, ad a bit of fresh oil, and fry up the broccoli, ginger, garlic, and chili flakes. Add the last bit of oil to the pan along with the noodles, and make sure you keep stirring--you don't want them to stick. After about a minute, add the soy sauce and then squeeze the lime over the noodles. You'll know it's done when an overwhelmingly tasty smell hits you.
Now that I've got my dinner planned out, it's time to crack open How To Be a Domestic Goddess and find a delicious dessert.
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