tag:blogger.com,1999:blog-48494767307232024802024-03-19T16:12:53.470-07:00Edible VignettesEveryday musings on life and foodAdriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-4849476730723202480.post-51093046484008779972014-01-15T08:42:00.007-08:002014-01-15T08:42:57.051-08:00Yellow Split Pea Dal and Roasted CauliflowerLily and Connor pretty much licked their plates clean with this dish. To serve four people you need at the very least two heads of cauliflower, although three would be best. Core, cut into florets, slice lengthwise, wash, and then roast on a baking sheet with a bit of olive oil, salt and pepper. Roast at 375 degrees, turning at least once, until golden and delicious. If you don't like cauliflower, you will once you try it roasted.<br />
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For the yellow split pea dal you will need a slow cooker, otherwise I think you'd have to soak the split peas over night and then cook them on the stove top. Roughly the ingredients and proportions are:<br />
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2 T coconut oil<br />
1 cup finely chopped yellow onion<br />
1/2 c finely chopped carrot <br />
6 cloves garlic, minced<br />
1/2 - 1 tsp cumin<br />
1 tsp turmeric powder<br />
1 - 2 tsp crushed red pepper flakes<br />
1 1/2 c dried yellow split peas<br />
2 cans coconut milk<br />
1 c vegetable broth <br />
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Fresh lemon, for serving<br />
Fresh cilantro, for serving<br />
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Saute onion and carrot until soft, add garlic until fragrant, add spices until fragrant, add coconut milk and broth. Taste, adjust seasoning and add salt to taste. Stir in yellow split peas and put mixture in slow cooker and cook three to four hours, until split peas are soft. This with more broth if desired, serve over roasted coconut. It would be ideal to make this the day before and then roast the cauliflower the day you are eating it so that the flavors have more time to meld. <br />
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<br />Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-75564215334744616932014-01-05T11:34:00.000-08:002014-01-05T11:34:53.850-08:00Fruit salad. For real.<div class="separator" style="clear: both; text-align: center;">
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This is a serious fruit salad, meaning that the ingredients include fruit. And only fruit. You might be skeptical about the presence of fresh (tart!) cranberries and the absence of sugar, but the dates and other fresh fruit and just enough sweetness. It passed the 4/3 year old taste bud test with flying colors.<br />
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1 pkg fresh cranberries (I had leftover fresh cranberries that I had stashed in the freezer, so I just rinsed them in a strainer to thaw and tossed them in the bowl)<br />
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2 c frozen wild blueberries<br />
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5 oranges, peeled and chopped<br />
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2 oranges, juiced<br />
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1 lime, juiced<br />
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4 to 8 oz fresh dates<br />
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4 to 6 Granny Smith apples, cored and chopped<br />
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Add the juice of 1 orange and 1 lime to the dates in a food processor or blender, and process until combined. It is perfectly fine if it isn't completely smooth.<br />
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In a large bowl combine the cranberries, blueberries, chopped oranges, chopped apples and juice of 1 orange. Mix to combine. Add the juice/date puree and mix thoroughly. That's it. cover it and refrigerate until ready to serve <br />
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You can substitute tangerines or clementines for the oranges, firm but ripe pears for the apples, you could add fresh ginger or shredded coconut. Or, you can just make it this way. <br />
<br />Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-56318621574185160842013-06-13T10:00:00.003-07:002013-06-13T10:00:22.596-07:00The secret to great black bean burgers.Green olives. That's the secret. Not lentils. Not mushrooms. Green olives. This is how I make them.<br />
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Soak dry black beans in water for 8 hours or overnight. Drain, rinse, and put in a large pot with enough water to cover them by about three inches. Bring to a boil, reduce heat and simmer until tender. Skim off the scum as it cooks, and after about 20 minutes add seasoning - salt, garlic powder, and oregano. Lots. Trust me.<br />
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Cook a bunch of brown rice. I made a triple batch. Be sure to salt your water. <br />
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Chop up a bunch of good green olives. <br />
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After the beans have cooked puree about 1/3 of them. It doesn't need to be completely smooth. Mix the puree with more beans, rice, olives and seasoning (salt if needed, onion or garlic powder) until they are holding together when you try to form a patty. <br />
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I use an ice cream scoop to portion them out and flatten them to about 1/2 to 3/4 of a inch thick on a baking sheet. I refrigerate them or freeze them until ready to use. Bake anywhere from 375 to 425 degrees, turning once so they crisp up on both sides. No oil is needed, just use parchment paper or a silpat or something. Or you can spray your pan with cooking spray. They take about 20 to 30 minutes total. We like them on sandwich thins rather than buns (way too much bread in a hamburger bun), with ketchup, mustard and pickles. There must be pickles. Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-58342674986037903382013-06-06T17:07:00.001-07:002013-06-07T19:07:06.424-07:00Black-Eyed Pea Cakes over braised beet greens with spicy chipotle sauce. And chocolate coconut almond pie for dessert.Oh my. This was such a good meal. Dairy, egg, and oil free. Completely delicious. Let's start with dinner.<br />
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Some thoughts a day later:<br />
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<ul>
<li>The chocolate pie is best the day it is made. Don't put the coconut almond topping on until you are ready to serve. It is still good the next day, but not amazing like the first day. </li>
<li>The black eyed pea cakes are still delicious the next day, even cold. I just smeared them with leftover sauce and had them for lunch straight from the fridge. Now you know.</li>
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I adapted this recipe: <a href="http://blog.fatfreevegan.com/2007/09/black-eyed-pea-cakes.html#comment-175547">http://blog.fatfreevegan.com/2007/09/black-eyed-pea-cakes.html#comment-175547</a> which I found when I was looking for black-eyed pea ideas. I made a few substitutions:<br />
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<ul>
<li>I used black eyed peas that I'd cooked rather than canned</li>
<li>I used leftover polenta instead of the greek yogurt that I had made with veg stock and rice milk</li>
<li>I sauteed the onion and garlic with three stalks of celery, and left it whole rather than pureeing it with the beans as indicated in the recipe</li>
<li>I omitted the onion powder, nutritional yeast, and liquid smoke</li>
<li>I used chipotle hot sauce</li>
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I baked these in a muffin tin. While they were baking I made this sauce, which looks like hummus but tastes amazing:</div>
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In a blender puree about 1 cup of garbanzo beans, juice from half a lime, salt, veg stock, and chipotle hot sauce or canned chipotle peppers with some of the sauce. Adjust seasoning to your liking. That's it.</div>
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I chopped my beet greens and braised them with some veg stock, minced garlic, fresh lemon juice, salt and pepper until tender. Put braised greens on the plate, top with black-eyed pea cakes, top with sauce. So good.</div>
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Now for desert. Prepare yourself. I am not a Paleo diet follower by any means, but this pie crust recipe is amazing. The only substitution I used was using regular sugar, but other than that I followed the recipe as outlined here: <a href="http://janeshealthykitchen.com/paleo-vegan-pie-crust/#.UbEiNEBOTeY">http://janeshealthykitchen.com/paleo-vegan-pie-crust/#.UbEiNEBOTeY</a>. I baked it for 25 minutes in a tart pan with a removable bottom and let it cool.</div>
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For the topping I simply made a caramel with sugar and a bit of water and added chopped almonds and unsweetened shredded coconut and stirred it until the coconut was toasted. I did toast the almonds a bit in the oven before, but I don't think that is absolutely necessary. Then I let it cool.</div>
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For the chocolate pudding I used a combination of light coconut milk and rice milk, although I would have used all coconut milk if I'd had enough, but I only had one can. I used arrowroot powder instead of cornstarch because I had it for the pie crust, and unlike cornstarch arrowroot (which you dissolve in some of the milk) must be added at the end, after all of the other ingredients have been brought to a boil. You can use more cocoa powder and fewer chocolate chips. I was using a recipe as a guide and it only called for 3T of cocoa powder which is why I ended up using so many chocolate chips because it just wasn't chocolate-y enough. But after the addition of chocolate chips it was amazing.</div>
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3 c coconut milk (I used light)</div>
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1/4 c arrowroot powder</div>
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1/3 c sugar</div>
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4 T cocoa powder (taste and adjust, adding more sugar or cocoa powder as desired)</div>
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pinch of salt</div>
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1/2 to 1 c semi sweet chocolate chips (Trader Joe's are my favorite right now)</div>
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1 tsp vanilla extract</div>
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Combine arrowroot and 1 c coconut milk in a bowl, stir to dissolve and set aside.</div>
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In a saucepan combine remaining milk, sugar, cocoa powder and salt and bring to a boil. Add arrowroot mixture and whisk constantly until thick and immediately remove from heat and add chocolate chips and vanilla. Stir until smooth and then poor into prepared pie crust. Let cool at room temperature for at least 15 minutes, then refrigerate until ready to serve. Top with almond coconut mixture and prepare to be blown away. This is like an almond joy bar times a million. So good. Bryant said it was his favorite chocolate dessert of all times. That's high praise for something that is dairy, oil, egg and grain free. </div>
Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-30417538225265054402013-03-10T10:45:00.002-07:002013-03-10T10:46:07.473-07:00Health-ish carrot cake with whipped coconut creamI made this recipe up the other night as I opened my fridge and saw a million rainbow carrots from our CSA that were continuing to accumulate. Carrot cake seemed like the obvious remedy. I had a few eggs left that I used up but they could easily be replaced with 2 mashed ripe bananas and then this cake would be both dairy and egg free. And still completely delicious.<br />
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Whisk together dry ingredients: <br />
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2 1/2 c oat flour<br />
1 1/2 c brown sugar<br />
1 tsp baking soda<br />
3/4 tsp salt<br />
1 tsp cinnamon<br />
1/4 tsp ginger<br />
1/4 tsp cardamom<br />
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In a separate bowl, whisk together wet ingredients:<br />
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1/4 c coconut oil (or canola or grapeseed)<br />
4 eggs (or 2 bananas, mashed very well)<br />
3/4 c crushed pineapple<br />
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Pour the wet ingredients into the dry and stir until moistened. Fold in:<br />
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4 c shredded carrots<br />
1 c toasted and chopped walnuts (or you could use pecans if you'd prefer)<br />
1/2 c toasted coconut (untoasted is also fine, but toasted gives it more flavor)<br />
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Pour into a greased 9 inch spring form pan and bake at 350 degrees for about an hour. Serve with whipped coconut cream<br />
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Put a can of coconut milk upside down in the fridge overnight or in the freezer until thoroughly chilled but not frozen, maybe 30 minutes? Flip the can back over, open, and scoop out the solids that have separated from the liquid. Place in a bowl with 2 to 3 tbs powdered sugar, 1 tsp orange zest, and 1/2 to 1 tsp vanilla and whip as you would cream.<br />
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Serve with a completely cooled cake.<br />
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***You can change the spices to fit your preference, substituting cloves and nutmeg for the ginger and cardamom if you'd like. You can add vanilla or orange zest or both to the cake batter. You could try substituting maple syrup for the brown sugar. This makes a very moist, very delicious carrot cake full of the things I want in a carrot cake - lots of carrots, pineapple and walnuts.<br />
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<br />Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-31960983274340003232013-03-07T16:41:00.001-08:002013-03-07T16:41:21.453-08:00Easy peasy salad dressing.Ever week we get a bag of mixed greens, which always includes radish and sunflower sprouts. And they are delicious. This is our go to vinegrette recipe now that we live in the land of maple syrup.<br />
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Equal parts (to serve al 4 of us I usually do 1 tablespoon of each):<br />
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Olive oil<br />
Balsamic vinegar<br />
Maple syrup<br />
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That's it. Whisk well and season with salt and pepper. Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-83220243807554703982013-03-07T16:39:00.001-08:002013-03-07T16:39:30.990-08:00Probably my best loaf of whole wheat bread. Ever.Super easy, but it only makes one loaf. That is the bad part. I really didn't want to dig under the sink to pull out my wheat grinder (our new kitchen has zero storage) so I decided to just grind the wheat in m blender. But I was impatient and tried to grind to much at once, so it was much coarser than I had wanted. But I think that is partially what made the bread so delicious. Because of the less than fluffy consistency of my ground wheat I decided to add a cup of all purpose flour to the dough as I was kneading it. So here's the recipe, I just made it in a stand mixer. I was feeling lazy this morning, which might have something to do with being awakened at 5am by a little girl named Lily.<br />
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1 1/2 c warm water mixed with 1 pkg yeast<br />
3 c whole wheat flour (mind you, mine was just ground so you may need to adjust the amount if you use store bought flour because it will have settled)<br />
1 c all purpose flour<br />
2 tsp salt<br />
1/4 c maple syrup <br />
2 T coconut oil (I love coconut, therefore I love coconut oil, but you don't taste it in the final product)<br />
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Mix the whole wheat flour and salt. Add the proofed yeast/water mixture and maple syrup and oil and beat with the paddle attachment (or mix with a wooden spoon if doing by hand) until combined. Add additional flour until dough starts to pull away from the sides of the bowl and forms a ball. Change to dough hook attachment to knead for an additional 8 minutes or so. Place in a greased bowl, cover with a towel, and set aside to rise. Punch down, shape, put in greased bread pan and let rise again. Preheat oven to 400 degrees. Reduce heat to 375 when you put the bread in and cook for 30 minutes or until it makes a hallow noise when you tap on it. Devour. <br />
Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-72513352547388729682013-03-06T17:17:00.004-08:002013-03-06T17:17:33.128-08:00Frozen red peppers, swiss chard, and orange zest.Tonight's dinner was fantastic. It tasted amazing. It was quick and easy to prepare. Everyone, even my red pepper swiss chard hating daughter, loved it. <br />
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For the record, her mouth is covered with balsamic, not chocolate. Yet.</div>
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Last week our CSA provided red peppers and swiss chard they had picked and frozen last summer. They looked beautiful in their vacuum sealed packages, but I haven't been quite sure what to do with them. Tonight I decided to make pizza, and doubled the dough recipe. I used half for the pizza and half for a play on cinnamon rolls, except for the filling I used coconut oil, orange zest, and chocolate chips. And they exceeded my expectations I'd actually rather eat them over pain au chocolat any day, and that's saying a lot. <br />
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Pizza dough recipe (for a double batch)<br />
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4 c all purpose flour<br />
3 tsp sugar<br />
2 tsp salt<br />
1 1/2 c warm water<br />
2 pkgs yeast<br />
6 T olive oil (which I think is actually 1/4 cup)<br />
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Dissolve the yeast in the water and let dissolve and proof. Mix dry ingredients. Add wet ingredients. Knead until smooth. Cover with a towel and set in a warm-ish spot while you make the sauce.<br />
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For the sauce I warmed 3 T of olive oil in a saute pan. I added three or four cloves of minced garlic and when fragrant added the frozen red peppers. After they had defrosted and started to cook I added the frozen chard. Once that defrosted I added a jar of Trader Joe's mushroom red sauce and let that simmer until thick and lovely. <br />
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Once the dough has raised (risen?) punch it down and divide it in half. Make the orange chocolate rolls first. Roll out the dough into a rectangle and brush with 1 T or so of melted coconut oil. Rub with 1 tsp of packed orange zest, 1/4 to 1/2 chocolate chips or shaved chocolate, and 1 T of sugar. Roll up, cut into slices, place in greased baking dish, sprinkle with an additional tablespoon of sugar. Cover with a towel and set aside.<br />
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For the pizza - place a cookie sheet in the oven at 425 degrees. Roll out your remaining dough. Sprinkle 1/4 c uncooked polenta on baking sheet (optional, but gives great texture and taste to the crust). Place dough on polenta on heated cookie sheet, sprinkle with some kosher salt. Spread sauce on top. Bake until done, maybe 10 minutes?<br />
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Meanwhile. Pour 1/3 to 1/2 c balsamic vinegar into a small pan and bring to a boil. Reduce heat to a simmer and let balsamic reduce down until thick and syrupy. Don't let it burn! It happens fast so keep an close eye on it. When pizza has finished drizzle the reduction all over it. You can add crushed red pepper flakes for some heat. Devour. Even delicious cold.<br />
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Bake the orange chocolate rolls at 350 degrees for about 10 minutes or so. Eat warm. You'll eat the entire pan in one sitting. Trust me. Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-43467703374141287762013-03-03T16:10:00.003-08:002013-03-04T10:46:59.309-08:00Irish Soda Bread - two waysOne of the things I love most about our New Hampshire life is our CSA, which is actually in Vermont, but close enough that it is feasible for me to go pick up our weekly shipment of goods. They do a locavore option, which provides local grains, breads, eggs, cream, butter, fruit, whatever is in season and available in addition to the veggies I love that it is year round even though we live in a four season climate. They also include produce from this past summer that they picked, washed and vacuum sealed and kept in their freezer. We are eating well. <br />
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Our first week included: frozen sweet corn, frozen chard, fresh spinach and radish and sunflower seed sprout mixture, potatoes, yellow onions, beets, carrots, napa cabbage, maple oat bread, steel cut oats, and local cheese. The second week included: frozen yellow beans, frozen red peppers, cipollini onions, potatoes, turnips, carrots, savoy cabbage, local all purpose flour, eggs, cream and Vermont apples.<br />
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I recently realized that my efforts to eat seasonally were way off mark when it came to dairy and eggs, and haven't purchased either in about two months, so being given both fresh cream and fresh eggs in our CSA felt like being given gold, and it took me a few days to decide how I wanted to use them. I used half of the pint of cream and whipped it for desserts this past week - including a New Hampshire style bananas foster and apple crisp (with the apples that came in our CSA). I decided that my favorite way to eat eggs is sunny side up in a bit of butter with buttered toast. </div>
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I made butter from the remaining cream (amazing) and went to cook the eggs when I realized we were out of bread. I made this bread in no time at all and it was delicious with the fresh butter and fried eggs.</div>
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Irish Soda Bread</div>
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<i>makes 1 large loaf or 2 small loaves</i></div>
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Preheat oven to 425 degrees</div>
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2 c all purpose flour </div>
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2 c oat flour (I just put oats in my blender and grind it up until it is a flour)</div>
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1 tsp salt</div>
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1 tsp baking soda</div>
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2 T sugar</div>
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2 c oat milk (or rice, almond, dairy, etc.)</div>
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2 tsp apple cider vinegar</div>
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optional: 1 small apple diced with 1 tsp cinnamon and an additional tablespoon of sugar</div>
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Mix vinegar with oat milk and set aside. Mix dry ingredients. *At this point I divide my dry ingredients into two bowls to make one plain and one apple cinnamon round of bread. Slowly add half of the milk (if making two rounds), stirring until moistened and then kneading gently into a ball of dough. For the apple cinnamon round - stir in the cinnamon,t hen toss apples with flour mixture and add the liquid, stir and knead knead slightly and shape into a round. Place the rounds on a baking stone or cookie sheet and bake for 20 minutes for two loaves or up to 40 minutes for one loaf. Eat immediately.</div>
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Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-64748907975065401062012-10-21T18:41:00.000-07:002012-10-21T18:46:58.082-07:00SquashThe end of our CSA subscription is marked each year by a large box of squash. I have done a pretty good job using it up or prepping it for future use. We've roasted whole spaghetti squash in the oven and eaten it with a little butter, a drizzle of honey and salt and pepper. I roasted pumpkins and made these muffins:<br />
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<a href="http://www.eatingwell.com/recipes/orange_date_pumpkin_muffins.html">http://www.eatingwell.com/recipes/orange_date_pumpkin_muffins.html</a><br />
<br />
which are incredible and probably the most delicious muffins I have ever tasted. The only change I made was to incorporate the walnuts into the batter rather than sprinkling them on top and I replaced the honey with maple syrup. Mine were finished after 15 to 16 minutes in the oven. <br />
<br />
I peeled and chopped up a giant butternut squash and made a huge batch of these enchiladas:<br />
<br />
<a href="http://www.vegetariantimes.com/recipe/roasted-enchiladas-with-tomatillo-sauce/">http://www.vegetariantimes.com/recipe/roasted-enchiladas-with-tomatillo-sauce/</a>. I had leftover red peppers in my fridge and a bag of tomatillos from my neighbor's garden. I also cooked up a large pot of pinto beans and mixed them into the squash filling. <br />
<br />
I roasted a butternut and 4 acorn squashes to use in soup recipes from William Sonoma Soup of the Day (which you must purchase if you haven't already) but I got the squashes mixed up and used them in the wrong soups. One soup was sweet and one was savory and to my surprise (because I do love sugar) I ended up liking the savory soup more. The sweet one was delicious, but the savory one was better. So here's the recipe:<br />
<br />
Acorn Squash Soup with Toasted Walnut Butter<br />
<br />
4 acorn squashes, about 1 lb each<br />
1 T unsalted butter<br />
2 slices bacon, finely chopped (I used 3, because you can't have too much bacon)<br />
1 large yellow onion chopped<br />
6 c chicken broth (ended up having too much, would reduce to 4 next time and add more as needed)<br />
<br />
1/4 c heavy cream<br />
Large pinch of grated nutmeg<br />
1/4 c fresh orange juice <br />
<br />
Walnut Butter<br />
1/4 c walnuts<br />
2 tsp walnut oil (used coconut oil instead, canola would be fine too)<br />
Large pinch of sugar<br />
salt and pepper<br />
2 T unsalted butter at room temperature<br />
<br />
***I roasted all of my squash one night and then kept it in the fridge until ready to use which cut down on my prep time at dinner.<br />
<br />
Preheat oven to 375 and lightly oil baking sheet. Cut each squash in half and place cut side down on the baking sheet. Bake until easily pierced with a knife, about 45 minutes. Remove from oven and set aside until cool enough to handle. Scoop out seeds and discard, scoop out flesh and set aside until ready to use.<br />
<br />
Toss walnuts with oil, sugar, salt and pepper to taste and spread out on baking sheet. Toast until golden, about 5 to 7 minutes, and then remove from oven and when cool chop finely by hand or in a blender or food processor. In a small bowl mash the walnuts with the butter (I just did this with my fingers) and spoon into plastic wrap and shape into a log, place in the fridge until dinnertime. (I just stuck mine in a small bowl.)<br />
<br />
In a large heavy pot melt the butter over medium heat, add the onion and bacon and saute until onion is soft, about 10 minutes. Raise the heat to high and add the squash and broth and bring to a gentle boil. Reduce heat to medium and simmer, uncovered, until the squash is very soft, about 30 minutes. <br />
<br />
Remove the soup from the heat and puree in a blender in smooth, working in batches. Return to pot over medium low heat and stir in the cream, nutmeg, orange juice and salt and pepper to taste. Serve warm, garnished with slices of the walnut butter.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-85367956114109091352012-10-04T13:09:00.000-07:002012-10-04T13:09:15.397-07:00Apple and Blackberry CrispMy brother complains there aren't enough photos on my blog. There are two reasons for this, the first being that the light fixtures in my house tend to make everything photographed inside look yellow. Not super appetizing. The second reason is because we usually eat things as soon as they are made, and I don't think about photos until it is too late. I'll try to work on this. <br />
<br />
This recipe is adapted from a recipe in the Mayo Clinic Cookbook for their summer fruit gratin. I kind of made it up as I went a long so I'll do my best to estimate amounts.<br />
<br />
This will make a 9x13 pan, which you can spray with cooking spray or butter if you'd like. Preheat the oven to 350 degrees.<br />
<br />
4 to 6 apples, depending on the size, peeled and chopped<br />
1 pkg frozen marionberries (I have tried many varieties of blackberries but the Stahlbush Farm Marionberries are by far my favorite)<br />
1/2 to 1 tsp lemon zest<br />
scant 1/4 c sugar (depends on the tartness of your apples and berries, taste and adjust to suit your preferences)<br />
1 T all-purpose flour<br />
<br />
Rub the zest into the sugar, mix with the flour, toss with the fruit and spread in an even layer in the pan.<br />
<br />
For the topping:<br />
<br />
1 c rolled oats<br />
1/2 c sliced almonds (optional)<br />
6 T all-purpose flour<br />
1/4 c firmly packed brown sugar<br />
1/2 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/8 tsp salt<br />
4 T melted butter, canola oil, walnut oil or coconut oil<br />
2 T honey<br />
<br />
Combine all of the dry ingredients, add the wet ingredients, mix with hands until well blended and then crumble on top of the fruit. Bake for 45 to 55 minutes, until fruit is bubbling and topping is lightly browned. <br />
<br />
I served this with homemade caramel sauce, but it would be lovely with whipped cream or vanilla ice cream.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-18865751338269468342012-09-02T18:24:00.000-07:002012-09-02T18:24:01.742-07:00Lazy RatatouilleI've never eaten or made ratatouille from a recipe, but this is my lazy version and it is delicious. Our CSA pickup included tomatoes, garlic, eggplant and squash so it seemed like the easiest thing to throw together for dinner tonight. I intended to serve it with something, but instead just piled it in a bowl and devoured two servings with a single slice of toasted baguette. I think the quality of this dish is completely dependent upon the quality of your veggies. My veggie growers are awesome, hence my veggies are awesome.<br />
<br />
1 (ish) Tbs olive oil<br />
2 cloves garlic<br />
1 yellow squash, halved and sliced<br />
1 eggplant, peeled, quartered and sliced<br />
4 to 6 tomatoes, chopped<br />
salt and pepper to taste<br />
<br />
Heave your olive oil in a large cast iron pot with a lid. Add garlic and saute until just barely golden, add eggplant and squash and season with salt and saute until tender. Add tomatoes, season again, and cover with lid and simmer for 10 to 20 minutes. Remove lid, increase heat and boil off some of the liquid. That's it. Dinnertime.<br />
<br />
The recipes that I have read included fresh basil or marjoram but I didn't have any on hand. I thought about adding dried herbs but the taste was so good that I just served it with salt and pepper.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com2tag:blogger.com,1999:blog-4849476730723202480.post-63014194659582465012012-08-20T19:20:00.002-07:002012-08-20T19:20:35.652-07:00Layers of vegetable goodness.I have been seriously considering closing this blog simply because it is getting increasingly more difficult to find time to type of my recipes. But tonight's dinner creation deserves to be recorded for posterity. It was delicious. But be forewarned - you will dirty a lot of pots and pans. There are several steps, but the entire meal took me about 45 minutes to prepare, and probably another 45 minutes to cleanup. You can double the recipe easily.<br />
<br />
Polenta Layer <br />
<br />
4 c milk (I used water mixed with powdered milk)<br />
2 T butter (I used unsalted, so if you use salted you may need to decrease the amount of salt)<br />
1 tsp kosher salt<br />
1/4 tsp freshly ground pepper<br />
scant 1 c polenta (because this is all I had, but if you double the recipe use 1 3/4 cups)<br />
<br />
Bring milk, butter, salt and pepper to a boil. Slowly add polenta while stirring constantly until it thickens. Reduce heat and simmer until quite thick, stirring occasionally. Pour into a greased baking dish and stick in the freezer for the next 10 to 15 minutes s that it firms up.<br />
<br />
Marinara Sauce<br />
***This is Jamie Oliver's recipe, using tomato sauce instead of canned tomatoes because that is all I had<br />
<br />
1 T olive oil<br />
2 to 3 cloves garlic<br />
2 14 oz cans tomato sauce<br />
1 large bunch fresh basil, about 1 1/2 to 2 cups packed basil leaves, chopped<br />
salt and pepper to taste<br />
<br />
Gently heat olive oil, add minced garlic and saute until lightly golden. Add tomato sauce, basil, salt and pepper. Stir to combine and then reduce heat and simmer at least 20 minutes. Adjust seasoning.<br />
<br />
Roasted Zucchini<br />
1 T olive oil<br />
1 large zucchini<br />
salt and pepper<br />
<br />
Preheat oven to 375 degrees. Cut off ends of zucchini, halve, and then slice 1/4" thick lengthwise. You should have enough slices to fill a cookie sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast at 375 until tender and beginning to brown.<br />
<br />
Swiss Chard layer<br />
1 bunch Swiss chard, stems removed, leaves chopped<br />
1 onion, halved and thinly sliced<br />
1 T olive oil<br />
large pinch of salt<br />
1/3 c heavy cream<br />
<br />
Heat olive oil in a large pan over medium heat. Add onion and a bit of salt and saute until tender. Add chard and continue to saute and when the chard just begins to lose the raw appearance add the cream, stir, cover pot with a lid, reduce heat and simmer until tender. ***Creamed chard is the only way to go. A minimal amount of cream, just 1 Tbs even, brings out a delicious sweetness.<br />
<br />
To Assemble:<br />
Spread the creamed chard/onion mixture over the polenta, add half of the tomato sauce and spread to cover. Lay the roasted zucchini in a single layer and spread the remaining tomato sauce. If you are making this all at once you can serve it immediately because the heat from all of the other components will warm the polenta. I thought I would miss having cheese in this fake version of lasagna but the creaminess from the chard and polenta made me glad I hadn't added any cheese at all. The flavor of this dish is seriously amazing. And it was brought to you by what was left in my fridge and pantry today. Enjoy.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com2tag:blogger.com,1999:blog-4849476730723202480.post-3070922649487122742012-06-03T18:21:00.002-07:002012-06-03T18:21:17.092-07:00Braised radishes. A lick the bottom of your bowl kind of dish.Go buy radishes. And then make this: <a href="http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html">http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html</a>. We always get radishes as part of our CSA pick up and they always go to waste because try as I might, I just don't like them raw. And I never thought of cooking them until I came across this recipe. It is amazing. We only had one bunch so I just halved the recipe. They are amazing.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-64572217589436848562012-05-28T18:27:00.001-07:002012-05-28T18:27:11.623-07:00Farfalle with Beets and Parsley PestoI don't think I would have ever made this recipe if I hadn't first watched someone else make it. Strangely enough my television program of choice while at the gym is the Food Network. We don't have cable so it seems like quite the treat (no pun intended, I just can't think of another phrase) to watch people create amazing food. And it reminds me why I work out. So that I can eat more.<br />
<br />
We had this for dinner and everyone loved it. I am posting the link to her recipe. The only changes I made included reducing the amount of olive oil in the pesto to 1/4 cup, and using flat leaf instead of curly parsley. You can make this in steps too, so you could make the beets and vinaigrette in the morning and keep in your fridge and just reheat it before adding it to the pasta and parsley pesto.<br />
<br />
I didn't add my beet greens because they looked sad and smelled like a wet dog. I'm going to add arugula tomorrow when we have this for lunch, but it is good with just the pasta, beets and pesto.<br />
<br />
<a href="http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/farfalle-pasta-with-beet-vinaigrette-and-parsley-pesto-recipe/index.html">http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/farfalle-pasta-with-beet-vinaigrette-and-parsley-pesto-recipe/index.html</a>Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-31260876012593959902012-05-25T21:25:00.001-07:002012-05-25T21:25:37.551-07:00Black Bean & Orange HummusThis is awesome. Even better served warm with some grated cheese on top. We ate it for lunch with pita chips and sliced turnips and radishes. The recipe is from Eat, Drink & Be Vegan.<br />
<br />
2 1/2 c cooked black beans<br />
1/3 c freshly squeezed orange juice<br />
2 1/2 tsp almond butter<br />
1 large clove garlic, sliced<br />
1 T olive oil<br />
3 T red wine vinegar<br />
3/4 tsp sea salt<br />
1/2 tsp ground cumin<br />
1 tsp ground coriander<br />
1/4 c fresh parsley<br />
1 tsp orange zest<br />
fresh ground pepper to taste<br />
<br />
Combine all ingredients in a food processor and process until smooth. That's it.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com2tag:blogger.com,1999:blog-4849476730723202480.post-11000910347533528742012-05-25T21:23:00.000-07:002012-05-25T21:23:17.937-07:00Go buy this book.I am usually not a fan of Williams-Sonoma Cookbooks, and not for any good reason, I'm just not drawn to them. But this book may have converted me. Go buy it now. It just might change your life.<br />
<br />
Soup of the Day: 365 recipes for every day of the year<br />
<br />
I have made about 6 soups so far and each has been an astounding success. They are easy to adapt to suit what you have on hand or your personal tastes and preferences. I can open my fridge and cupboard at any given time and find ingredients to make at least one of the recipes in this book. It is divided by months and the recipes are seasonally driven which makes it even better. I'm not going to post the recipes because you really just need to go buy the book. Now.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-46362181796557796082012-05-25T21:20:00.001-07:002012-05-25T21:20:16.014-07:00Coconut Rhubarb Upside-Down CakeThis is a work in progress. But the first attempt was delicious, and Connor asked tonight if we were going to have more of that 'ummy cake'. I'll write down the recipe as I made it, but I do plan on making some changes. I baked my cake in a 9 or 10-inch (I didn't measure it yet) fluted tart pan that was about 2-inches deep.<br />
<br />
Topping:<br />
3 stalks rhubarb, sliced in half lengthwise and then thinly chopped<br />
4 T butter, sliced thinly<br />
3/4 c brown sugar, packed (I think this can be reduced to 1/2 cup)<br />
<br />
Cake:<br />
1 c sugar (I think this can be reduced to 3/4 cup)<br />
4 T butter, melted and cooled slightly<br />
2 large eggs<br />
2 tsp vanilla extract (might cut down to 1 tsp, maybe add coconut extract?)<br />
1 c all-purpose flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/4 to 1/2 tsp Chinese Five Spice (I used this just because I had it, and it was really good, but you could just as easily use cardamom, or a combination of cinnamon and nutmeg)<br />
1/2 c coconut (I used sweetened because it was all I had on hand)<br />
1/2 c coconut milk<br />
<br />
Spray your pan with cooking spray. Place the sliced butter around the pan and then cover with brown sugar. Top with the sliced rhubarb. <br />
<br />
***The next time I make this I want to add coconut to the topping. I also might try caramelizing the butter and brown sugar in a saucepan and then pouring into the cake pan.<br />
<br />
Combine the melted butter, sugar, eggs and vanilla and beat until smooth. Add the flour, baking powder, salt and spice and stir to combine. Scrape down sides of the bowl and stir in coconut milk. Fold in shredded coconut. Spread over rhubarb<br />
<br />
Bake at 350 degrees for 40 to 55 minutes, until cake is set and a toothpick comes out with moist crumbs. Let cool and then invert onto a serving platter. Good warm, but even better once it has cooled completely and chilled in the fridge. It would be great warm with vanilla ice cream or freshly whipped cream.<br />
<br />
Revised recipe to come.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-89351131511422589812012-02-24T15:41:00.001-08:002012-02-24T15:41:09.562-08:00Lemon Pudding CakesThe recipe can be found here: <a href="http://www.marthastewart.com/873677/lemon-pudding-cakes">http://www.marthastewart.com/873677/lemon-pudding-cakes</a><br />
<br />
The recipe is simple and delicious. I even messed up and added all of the sugar to the yolks instead of reserving 1/4 c to whip with the egg whites, so I just whipped the egg whites on their own, folded them in and hoped for the best. They turned out perfect. The lemon sauce that forms at the bottom is heavenly. And they aren't even that bad for you. I made a batch and ate one the first night and kept them in my fridge and have eaten one per day all week long. Go buy some lemons.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-62810468880674320662012-02-19T14:12:00.001-08:002012-02-19T14:12:55.241-08:00Banana Cream HeavenMy mom's favorite pie is banana cream, and I hated it for the majority of my life. As an adult I realized that if I just lightened the pastry cream with whipped cream, and did layers of cream with the bananas (even better yet with coconut cream) it became a pie that I loved. <br />
<br />
Last week Chelsea and Jordan had us over for dessert and they changed my idea forever about banana cream pie with this recipe: <a href="http://curtisstone.com/Recipes/Desserts/Banoffee-Pie.aspx">http://curtisstone.com/Recipes/Desserts/Banoffee-Pie.aspx</a><br />
<br />
At a whopping 600+ calories per slice it is quite the indulgence. And worth every single calorie.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-21236092580440512302012-02-18T17:13:00.000-08:002012-02-18T17:13:16.312-08:00Chocolate Cardamom Creme CaramelI adore cardamom. Adore. We had this for dessert tonight and it was truly delicious. I cut the recipe in half and used 3.5 oz ramekins (and baked them for half the time) and quickly fell in love. Find the recipe here:<br />
<br />
<a href="http://www.sevenspoons.net/blog/2012/2/6/a-fine-introduction.html">http://www.sevenspoons.net/blog/2012/2/6/a-fine-introduction.html</a>Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-55290233348984786422012-02-18T12:32:00.000-08:002012-02-18T12:32:58.581-08:00Honeyed Goat Cheese and Poached PearsI love Pinterest, and know that I could easily get carried away with pinning every delightful (or delicious) idea that passes my way, but I try really hard to only pin those things I have every intention of doing, buying, or as in this case, eating. I've wanted to make this recipe (found <a href="http://topoftheapple.com/2012/02/13/honeyed-greek-yogurt-goat-cheese-tart-with-pistachio-crust/">here)</a> for a week or so and finally decided to forgo the crust and use the filling in poached pears instead. And it was amazing.<br />
<br />
You have to be a lover of goat cheese to like this. Which I am. Both of my kids are also infatuated with this soft white cheese so it was a huge hit at breakfast. I cut the recipe in fourths and used 0% fat greek yogurt instead of 2% because that was what I had in my fridge. I peeled and poached the pears in apple juice (again, because that was what was in my fridge) with 2 crushed pods of cardamom. I used a lemon instead of a lime, and next time want to try it with an orange to play off of the orange blossom honey that I used. <br />
<br />
Filling for Four Poached Pears<br />
<br />
2.75 oz soft goat cheese<br />
1/2 c greek yogurt<br />
1 1/2 t lemon (or lime or orange) juice<br />
1/2 t lemon (or lime or orange) zest<br />
2 T powdered sugar<br />
Honey to drizzle<br />
<br />
Beat the goat cheese, yogurt, juice and zest until combined. Add the powdered sugar and beat until smooth. Spoon into the centers of poached pears (we did 1 pear per person, split lengthwise and cored) and then drizzle with honey. Prepare to lick your plate clean.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-80637443448804859942012-02-12T18:29:00.001-08:002012-02-12T18:29:15.166-08:00PSButter is better than beans. Not necessarily better for your health, but better tasting and therefore better for your soul. A friend told me about a flourless chocolate cake made with garbanzo beans instead of butter and so I made it tonight. And it was fine, but not amazing. And the bean cupcakes I wrote about earlier tasted so much better the day they were made, and not that great the next day. I think I'll just stick to unhealthy dessert recipes in the future because I'd rather eat less of something truly amazing instead of more of something that is simply okay. Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1tag:blogger.com,1999:blog-4849476730723202480.post-21754593056412108612012-02-10T19:39:00.000-08:002012-02-10T19:39:01.477-08:00Cupcakes with beans. Beans!I randomly picked up a copy of the Martha Stewart Food magazine and decided I had to try the recipe for cupcakes with beans. It seemed crazy. And they turned out to be crazy good. I changed the recipe just a bit, and baked them about 5 minutes longer.<br />
<br />
Vanilla Cupcakes (with cannellini beans)<br />
3 cups all-purpose flour (spooned and leveled)<br />
1 tablespoon baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon fine salt<br />
1 can (15.5 ounces) cannellini beans, rinsed and drained<br />
1/4 cup (1/2 stick) unsalted butter, room temperature<br />
2 cups granulated sugar<br />
2 large eggs, plus 2 large egg whites<br />
1 cup buttermilk<br />
1 tablespoon pure vanilla extract<br />
<br />
<strong>1.</strong> Preheat oven to 350 degrees, with racks in middle and lower thirds. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a food processor, combine beans, butter and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.<br />
<br />
<strong>2.</strong> Divide batter among muffin cups and bake until puffed and set, about 17 minutes, rotating pans halfway through. Transfer cupcakes to wire racks and let cool completely.<br />
<br />
Filling:<br />
1 pkg frozen raspberries<br />
freshly squeezed orange juice (use some for the frosting, the rest for the filling)<br />
<br />
Defrost raspberries a bit and mix with orange juice. Yep. That's it.<br />
<br />
Frosting:<br />
2 oz neufchatel cheese<br />
1/2 c powdered sugar<br />
1/2 t vanilla extract<br />
zest of 1 orange<br />
some freshly squeezed orange juice<br />
<br />
Cream cheese and zest and a bit of juice. Add sugar and blend until smooth. Add vanilla and enough orange juice to reach desired consistency. (I didn't know how this would turn out so I just made a small batch. You will need to double or triple this to frost all cupcakes.)<br />
<br />
I recommend slicing your cupcake into thirds. Spoon some of the raspberry mixture over the bottom and middle layers and then spread the top layer with some frosting.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com0tag:blogger.com,1999:blog-4849476730723202480.post-70338783740811896902012-02-07T11:58:00.000-08:002012-02-07T11:58:49.484-08:00Tomato Soup with Canned TomatoesI grew up thinking I hated tomato soup, when what I really hated was Campbell's tomato soup. I have a hard time justifying making tomato soup when tomatoes are in season because they are so lovely I can't bring myself to do much more than slice them and sprinkle salt and pepper over the slices. Deborah Madison has a recipe for Cream of Tomato Soup in her cookbook Vegetarian Cooking for Everyone. I made it today for lunch and tweaked it just a bit. It is delicious.<br />
<br />
1 T olive oil<br />
1 T butter<br />
1 small onion, diced<br />
2 celery ribs, diced<br />
1 1/2 t dried basil<br />
pinch of ground cloves (I added more because I loved the flavor)<br />
2 T flour<br />
2 15-ounce cans diced tomatoes in puree (only had tomatoes in juice so I added about 1/2 T of tomato paste to compensate)<br />
pinch of baking soda<br />
2 1/2 c vegetable stock (I used chicken stock)<br />
1 to 1 1/2 c milk<br />
salt and freshly ground pepper<br />
<br />
Combine olive oil and butter in soup pot over medium heat. When butter has melted add onion, celery, basil and cloves and cook until onion is limp, about 5 minutes. Stir in flour and add tomatoes, tomato paste, baking soda and stock. Bring to a boil, then partially cover and lower the heat and simmer for 20 minutes. (She recommends pureeing it at this point but I left it as is) add milk and season with salt and pepper.<br />
<br />
I cut up some leftover bread into cubes and toasted it in the oven at 350 degrees until crisp and topped my bowl of soup with some of the croutons. A lovely lunch for winter.Adriennehttp://www.blogger.com/profile/16976966800884934366noreply@blogger.com1