Archive for janeiro, 2013

PostHeaderIcon A Busy Kitchen – Bread Rolls and Buns

I have been busy in the kitchen today, making Indian-Style Cardamom Buns and Cranberry-Hazelnut Sourdough Bread Rolls!

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The bread we have already tasted, plus it’s a bread I make every week. The buns, however, are cooling, so we have yet to taste it … will update on the verdict later!

 

PostHeaderIcon Dinner Tonight: Turmeric Chicken, Succotash & Baked Potatoes

I’ve had this “classic” cookbook for ages, though I have hardly cooked any dishes from it. I usually only look at the baking recipes, and maybe desserts. So I decided to take a closer look and found loads of recipes worth trying!

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Last night I decided to give these 3 recipes a try:
– turmeric chicken with sour cream
– baked potatoes with cheese and spinach
– succotash

And I am so glad I did! It was a delicious meal! I never follow recipes to a tee. But here’s what I did:

The chicken was easy enough: marinade for 30 minutes in the fridge in 1 tsp each of turmeric, cinnamon, cardamom and coriander (all ground), juice from 1 lemon and 1 tbsp of grated fresh ginger. Fry it in some olive oil, and when cooked, remove from pan with a slotted spoon.  Add about 200 ml sour cream and cook until it thickens a bit, then add salt and pepper to taste. Return chicken to pan and cook 2 minutes. Ready to serve!

The chicken came out tender, juicy and the sauce was thick. Not sure it would suit rice, but maybe it could work with elbow macaroni or orzo.

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For the potatoes, I baked 2 potatoes for one and a half hours. Then I sliced them in the middle, removed the meat and mixed it with about 4 cups of fresh spinach, which I had sauteed with half an onion in olive oil, about 1/2 cup of cottage cheese, nutmeg, salt and pepper. I returned the mix to the potato skin shells, sprinkled with some cheese and baked 15 minutes. Delicious and pretty!

The succotash recipe will follow shortly!

PostHeaderIcon Simple Quinoa and Flaxseed Breakfast

This morning I decided to try another recipe from the gluten-free book: a breakfast bread, made with quinoa, flaxseed and rice flour. I still have  a hard time calling it bread when it has no flour, which means the consistency is not like bread at all, but that goes for all gluten-free breads!

The recipe seemed simple enough and I thought if it came out bad, I could just as well eat musli, like I do every morning. To my pleasant surprise, this gluten-free bread turned out delicious! Crispy on the outside, soft on the inside, with a slight nutty taste and very filling.

The original recipe instruct to cook it on a non-stick skillet, but I used a cast-iron skillet. It takes longer to heat up, but it heats more evenly and crisps nicer in my opinion.

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

The end result was a delicious cross between a pancake and bread. I cut the bread in 4 pieces and tried it with different toppings: sliced cheese, cream cheese, jam (citrus flavor) and raw honey. My favorites were cheese and honey.

I didn’t take a picture (it was too early to be thinking so clear!) but I will take one next time, and there will be many more next times because not only was it delicious, but kept me energized and full for the rest of the morning!!

PostHeaderIcon A New Way to Make Cake: Gluten-Free

I have always been skeptical of anything gluten-free. I’ve tasted some horrible gluten-free breads in the past that have turned me off from anything gluten-free.

With that said, I received a gluten-free cookbook as a gift from my aunt, and didn’t think she (who loves cooking and eating, just like me) would send me a book that wasn’t good. So I gave it a chance and read through the recipes, finding a cake recipe that intrigued me: pumpkin cake with coconut.

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I love pumpkin bread and made some during the past holiday season. I got a gigantic pumpkin around Thanksgiving, baked it and then pureed it in the food processor. I used some for the quick breads and froze the rest, planning to feed it to my 6-month old. He hated it more than anything, and I had all this pumpkin puree left over in the fridge that needed using, so I decided to give this gluten-free cake a try.

I am very happy to report that it turned out delicious!! So much better than I could possibly expect!

The recipe in the book doesn’t specify the oven temperature, just says to bake in medium heat for 30 minutes. I don’t like baking cakes in high temperatures, so I chose to bake it at 180°C (350°F), but it was far from done at 30 minutes. The toothpick only came out clean after 45 minutes. I left the cake in the oven a few extra minutes after turning it off (my son was just falling asleep in my arms and I didn’t want to wake him up!). When I finally took out the cake I put it outside (in -10°C) to cool.

It has been about 24 hours since the cake has been taken out of the form and half of it is gone (and there are just 2 of us eating it). I will most certainly be baking this gluten-free pumpkin cake again, and feel confident in trying many more gluten-free recipes as well!

Here I share this wonderful recipe:

Gluten-Free Pumpkin-Coconut Cake

Allergy Egg, Milk
Dietary Gluten Free
Meal type Breakfast, Snack
From book A deliciosa cozinha sem glúten by Regina Racco
This gluten-free cake is very easy to make and holds up very well in a regular cake form. Bake your own pumpkin in the oven and puree for even better flavor and nutrition.

Ingredients

  • 3 eggs
  • 70g butter (room temperature)
  • 1 cup coconut flakes
  • 2 cups pumpkin puree
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tablespoon baking powder

Directions

1. Preheat oven to 180°C (350°F). Grease and flour a cake pan (using butter and rice flour).
2. Beat egg whites until peaks form.
3. In a separate large bowl, beat eggs and butter until frothy. Slowly add sugar. Add pumpkin puree and coconut. Beat well.
4. Add flour mixed and baking powder and mix well.
5. Pour batter into form and bake 40-45 minutes or until a toothpick inserted into the middle comes out clean. Cool before removing cake from pan. Voilá!

PostHeaderIcon Easy Baking: Chili-Fennel Crusty Bread

This is the easiest bread I’ve ever made. Sure, it takes time, but time that requires no action at all! And it’s a delicious dinner accompaniment, as was how we ate it last night!!

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Chili-Fennel Crusty Bread

Allergy Milk, Wheat
Meal type Bread
Misc Pre-preparable, Serve Hot
From magazine Mat Magazine

Ingredients

  • 6g fresh yeast ((or 2g of instant dry yeast))
  • 100ml milk
  • 200ml cold water
  • 1 teaspoon fennel seeds
  • 2 teaspoons chili flakes
  • 450g bread flour ((all purpose flour works too))

Directions

1. Mix yeast and liquids in a large bowl, Stir to dissolve the yeast.
2. Add the spices and mix.
3. Add flour and mix well.
4. Cover the bowl with plastic wrap (for moisture) and let rise for at least 5 hours, up to 10 hours.
5. Generously flour a work surface and divide the dough in 2 and shape each into a baguette. Then braid the baguettes together. Heat oven to the 250°C (475°F) and let the dough rest while the oven heats.
6. Once the oven is hot, spray the bread with water and put in the oven. Bake 5 minutes. Lower the temperature to 200°C (400°F) and bake another 20-25 minutes.
7. If you can, wait about 15 minutes before slicing, to allow the dough to set. Voilá!

You can make this, go to work, and bake it when you get back home! Or let it rise overnight and bake it first thing in the morning. With no kneading required, it is nearly effortless! It’s tasty, crusty and even has a kick! Enjoy 🙂

PostHeaderIcon Cashew Curry with Red Rice

Dinner Tonight: Cashew curry with red rice and sauteed brocolli and cauliflower in garlic and oil.

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My mother-in-law brought me a bag of red rice over Christmas, and I have been intrigued ever since. Sure, I read about red rice in my Indian cookbook, but had not really considered cooking it before, until tonight! It turns out red rice is delicious!!

I cooked it just like I usually cook brown rice: 2 cups of water to 1 cup of rice, with 1 teaspoon of salt. Put it all in a pan and bring to a boil over medium-high heat. Then cover, lower heat to low and let cook for about 40 minutes. Delicious!

The veggies are just as simple: Heat a cast iron skillet with a bit of canola oil (just enough to coat the skillet) over medium heat. Add 1 garlic clove sliced while the pan and oil are still cold. Allowing the garlic and oil to heat up together will give more flavor to the oil. When the garlic starts to turn brown, add the broccoli and cauliflower (or whatever veggies you like) and let cook for about 5-10 minutes. Violá!

Cashew Curry Recipe to follow 🙂 Let me just say it took less than an hour and was worth every minute!

PostHeaderIcon Fruit & Nut Bread

This is one of the easiest quick breads I’ve baked and it is delicious! It was great for the holiday season, and I confess, I ate it all except for 2 slices I shared with Robert!!

Fruit & Nut Bread

Ingredients

  • 300g nuts (ex: walnuts, almonds, hazelnuts)
  • 1 teaspoon salt
  • 7oz rye flour
  • 300g dried fruits (ex: apricots, dates, prunes, raisins)
  • 8.5oz all purpose flour
  • 5oz light corn syrup
  • 2 cups plain yogurt
  • 1 teaspoon baking soda

Directions

1. Preheat oven to 175 C / 350 F. Grease a bread pan and sprinkle it with flour.
2. Mix all dry ingredients, fruits and nuts in a large bowl.
3. Mix wet ingredients and pour into dry ingredients bowl. Mix until just combined.
4. Bake for 1 hour, cover with foil and bake 1 more hour.
5. Remove from over and cool in pan for 15 minutes.
6. Remove from pan and cool on wire rack.