Bread Exploration

Buckwheat Rye-style loaf

During the 2020 lockdown I got courage to try bread-making (and reboot this food-blog). 

This is my first attempt at making bread in 17 years (without a bread maker this time), and I was using a recipe I found online. As with all recipes I wanted to try it first, and I'd make changes to it as see fit. So I have included my version of recipe below.

My approach with all recipes is to use them as guidelines only. Adapt the recipe to suit the needs of the situation. In the case of (somewhat distrubing) present-tense community food hoarding and scarcity of product during the world quarantine situation... yeast, bread flour, vital gluten and the likes are hard to come by.

The original recipe called for Buckwheat and Spelt flour. Because both are low in gluten (protein) it affects how the loaves rise. Spelt flour was not available so I used All-Purpose (AP) Flour instead. As you will see from the results, it created a dense dough, with less than stellar elasticity. I would have cut back some AP flour, or added a touch more water (a tablespoon or two would do it) to increase the dough hydration (from approx 60%). So you will see this reflected in the brackets in my adapted recipe. 

Use your judgement when making bread. Remember that some doughs are a higher moisture level and will form a sticky dough. But the style of this bread can be very similar to Bavarian style rye, minimal rise, and minimal air pockets.

Original recipe can be found here: http://www.deliciouslygreenlife.com/buckwheat-and-sunflower-seed-bread/

Makes Two loaves.

Vegetarian? YES

Ingredients

• 3 1/3 (3 1/4) cups spelt flour
• 3/4 cup buckwheat flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 (1 1/4) tablespoon Sunflower Oil
• 1 1/4 (1 1/3) cups lukewarm water
• 1/2 cup sunflower seeds

Optional Ingredients

• 2 tablespoons fennel seeds (optional)

Directions

1. Mix all the ingredients (first dry then add in the wet ones) and knead by hand until a soft dough forms (approx 10 mins) 
2. Let it sit covered until it doubles in size (about 1-2 hours). Do Poke test to see if it's springy.
3. Cut the dough in two equal pieces and gently fold under the tear line.
4. Carve the surface of the dough lightly with a knife. Rye-style, lengthwise cut at a 45 degree angle of blade into dough/
5. Preheat the oven to 500°F/250°C.
6. Let it rise again for 20-30 minutes.
7. Then put the bread on a pizza stone, and bake for 20 mins (to 30 mins) for a less-crusty (less-brown) loaf.

Helpful Tips

If the kitchen is cool, bread takes longer to rise.

For Less crusty loaves; pour in a cup or so of boiling water to a steam pan on a lower rack when oven is to temperature.

You can knock on the bottom of the bread and when it sounds hollow it's done!

How long the bread needs to be in the oven depends on the form you're making. Loaves need about 20-30 minutes, rolls 15-20 minutes.

The following is very useful video about kneading and preparing your dough.

Here is another video for a good overall perspective on breads

A fun bread evaluation video

Simple Slow Cooker Eggplant Parmesan

Photo credit to http://www.dishmaps.com/eggplant-parmesan/28401

This recipe is adapted from one I found online. Note you can substitute the Eggplant/Aubergine for Zucchini, as long as you slice the zucchini thick enough.

I prefer using a sweeter sauce for this to offset the potential bitterness of the Eggplant. The first time I made it, I used a store bought Sun-dried Tomato with oregano sauce.

If you choose to pre-salt the Eggplant, this should be done a minimum of 6 hours ahead of time to allow water to drain from the slices. However, I did not salt my eggplant and it turned out perfectly fine. The choice is yours, and won't make too much of a difference for the sake of this recipe. Here is a great article with more information on salting vs. non-salted Eggplant.

Ingredients

~ 500 grams Mozzarella Cheese (grated)

~1300 ml pasta sauce (For this recipe I alternated between a sweet basil & fire-roasted sauces)

~ 600 grams Breadcrumbs (seasoned)

3 cloves of garlic

1/2 Spanish onion (chopped)

2 Large Eggplants (or 6-8 Zucchini)
Italian Seasonings (optional)

Possible Substitutions

Replace Eggplant with Zucchini

Replace Pizza Mozzarella for Bocconcini

Step 1

Cut the Eggplant into 1/4 inch thick slices & chop onion. 

Step 2

Grease crock pot to prevent sticking, or use a slow cooker liner.

Step 3

Layer the following as shown:

Eggplant/Zucchini.

Breadcrumbs.

Pasta sauce.

*Note if you are using optional Italian spices, sprinkle some on top of each sauce layer*

Grate 1 garlic clove over sauce.

Sprinkle 1/3 of onions into pot.

Grate Cheese over onions.

Repeat a total of 3 times, ending with Mozzarella on top.

Step 4

Place Slow cooker on high for 4 hours or until cheese is melted and sauce is bubbling up the sides of the pot.

Homemade 5 Minute No-Bake Protein Bars

I totally stole this recipe idea from Julien Solomita, but tried it out and I will post more recipe combos as I try them out.

I tried the recipe out and perfected the balance...

One Batch
1 banana
4 scoops protein (I chose Vanilla)
2 cups of Flaked/Rolled oats (Raw Long-Cook version, not quick-oats)
1/2 cup Almond Butter (or other Nut butter of your choosing)
*Bonus: Add 1/2 cup of dried sour cherries for some tartness*

-Mix in an electric Mixer on Low "Dough" setting for 5 mins until combined. (Or with your hands for 15 minutes).
-Roll into 1-1.5 inch diameter balls.
-Place on Parchment Paper in Fridge for 20 mins until firm.

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They are great if you are feeling a bit peckish, or you can throw 3-4 in a baggie in your gym bag and have them post-workout for fast recovery. And the Banana gives them a sweetness, so they help crush sweets cravings. Oh and don't keep them around, eat them within a day or so. Make a new batch often, as they are super fast and cheap!

So, don't keep them around for a week! They will have a tendency to get fridge burn, and won't taste right after that, unless you have a tupperware container for them and maybe some baking soda for ambient fridge odors.

4 scoops of most Whey powder is 180/scoop X 4=720 (for the whole batch), plus calories from nut butter and banana. One batch should be eaten within 2-3 days if you are a single person. If you can't eat them all in that time frame you probably don't use protein powder as much as most people who workout do, and maybe you should consider it.

On the question of fresh or ripened Bananas... ripened Banana does not gain nutrients, it loses some. As Bananas get riper they get sweeter (90%+ of sugar) because the sugars develop in the ripening process and they have higher concentrations of Anti-oxidants. Greener Bananas are generally better for your health, but won't work as nicely for this recipe.

These bars/balls are Gluten Free, Dairy-Free, & Vegan. They don't need to be refrigerated for freshness, only for consistency purposes.

Try mixing some cinnamon, raisins, and dried apple for a bit of a different flavour.

Cucumber Salsa

I found this recipe online and am posting it for later use purposes!

Crisp Cucumber Salsa:

Note: 1/4 cup is only 16 calories!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Easy Creamy Coleslaw

Easy Creamy Coleslaw

Ingredients:

    1 medium head green cabbage
    1 carrot, shredded
    1 tablespoon minced onion
    1/2 cup mayonnaise, or to taste (for a healthier version substitute in Greek Yogurt)
    1/4 cup sugar
    1/4 cup vinegar
    1/4 teaspoon celery seed
    1/4 teaspoon ground black pepper, or to taste
    salt, to taste

Baked Chicken Chimichangas

Posting this recipe from cooks.com so I can try it later. It's a 9 ingredient version.

Picture credit to http://tahinitoo.wordpress.com/2012/10/14/more-tacos/

 

BAKED CHICKEN CHIMICHANGAS

---

3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray

 

Preheat oven to 425º.Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

Bake for 8 minutes. Flip and bake 5 minutes more.

Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.

Serve accompanied by one of the following:

Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.

Slow Cooker Masala

I am just throwing this up on the blog quickly for sake of convenience!

original recipe/photo http://www.unconventionalkitchen.com/easy-chicken-tikka-masala-crock-pot-recipe/

Easy Chicken Tikka Masala {slow cooker recipe}

INGREDIENTS:

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts  about, 3 lbs. (preferably organic)
1 large onion, diced
2 carrots, peeled and diced
2 green peppers, chopped (optional)
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
1/2 tbsp. paprika
2 tsp. salt, or to taste
3/4 tsp. cinnamon
3/4 tsp. fresh ground black pepper
1-3 tsp. cayenne pepper (depending on your heat preference) - EDIT: I put 1/2 tsp and that was spicy enough!
2 bay leaves
1 cup heavy cream, preferably organic ( I have used 1 C full fat coconut milk and it was Delicious!)
3 tbsp. cornstarch, preferably non gmo
2 tbsp. Coconut Oil.
1 small bag frozen peas (about 1-2 cups) (optional)
Chopped parsley or cilantro, for topping

******************************************
I added;
1 vine ripened tomato cut into large cubes.
1 Zucchini fresh from my garden, also in large cubes.
******************************************

INSTRUCTIONS:

1. Put all the ingredients up to the bay leaves in a large bowl. Stir to combine all the wonderful spices and ingredients.  Make sure the chicken is well coated.
2. Pour the mixture in your crock pot (carefully!)  and add the 2 bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. When the chicken is cooked through, in a medium bowl, whisk together heavy cream (or coconut milk) and corn starch, then pour the mixture into the crockpot.  Add the peas (frozen) at this time too, and gently stir the whole mixture. Let cook an additional 20 minutes to thicken up.
5. Serve hot over rice of your choosing. I prefer Jasmine, basmati or brown rice.
6. If you have any leftover store it in an air tight container for up to 5 days.

Traditional Easy Brownies

This is another favourite recipe because it uses as few ingredients as possible, but is a bit more pricey because it contains Vanilla Extract and Butter... two things that we frequently do not stock in the house.

Just like the Coconut Glazed Brownies, I don't use a mixer for these, I hand fold all the ingredients with a silicone spatula. 

Makes 2 trays of Brownies.

Vegetarian? Eggs are used.

Brownie Ingredients

• 2 Cups of White Sugar
• 1 Cup of Butter - melted
• ½ Cup Cocoa Powder
• 1 tsp. Vanilla Extract
• 3 Eggs
• 1 ½ Cups of All Purpose Flour
•  ½ tsp. Baking Powder
• ½ tsp. Salt

Optional Ingredients

• ½ Cup of Chopped Walnuts

Directions

1. Preheat Oven to 350 degrees F. 
2. Brownie Mix:
   • Mix ingredients in order listed, folding them together until smooth.

Bake

1. Line two 8 X 8 square pans with parchment paper (for crispy crust) or grease pans.
2. Immediately Bake mixture for a minimum of 20 minutes.
3. Check after 20 minutes at 5 minute intervals until an inserted toothpick comes out clean.

Serve

1. Allow Brownies to cool completely.

ENJOY!

Coconut Glazed Brownies

This is a recipe I have played around with and adapted to get brownies the way I like them. Crispy edges, with a moist centre. This is my favourite recipe because it uses as few ingredients as possible and more importantly tastes great without the dairy and butter.

Note that this recipe also does not contain Vanilla Extract. By using a Coconut Slurry we are substituting the aroma from the Vanilla with a sweetened Coconut Oil.

I don't use a mixer for these, I hand fold all the ingredients with a silicone spatula. 

Sometimes after I pour the mix into the baking trays, I add walnuts to one and gently push them in with my spatula, so we can have two varieties, one being Nut-Free. ***Note that some people still have sensitivities to Coconut as it is a Tree Nut.***

Makes 2 trays of Brownies.

Vegetarian? Eggs are used.

Brownie Ingredients

• 1 Tbl. Coconut Oil
• 1 Tbl. Icing Sugar
• 2 Cups of White Sugar
• ½ Cup of Cold Water
• ½ Cup of Vegetable Oil
• 1 ½ Cups of All Purpose Flour
• ½ tsp. Baking Powder
• 3 Eggs
• ½ Cup Cocoa Powder
• ½ tsp. Salt

Optional Ingredients

• ½ Cup of Chopped Walnuts or Shaved Coconut

Glaze Ingredients:

• ¼ Cup of Coconut Oil
• 2 Tbl. of Icing Sugar (confectioners Sugar)

Directions

1. Preheat Oven to 350 degrees F.
    
2. Coconut Slurry:
   
   • In a microwaveable bowl mix;
   • 1 Tbl. of Coconut Oil
   • 1 Tbl of Icing Sugar
   • Heat for 10-15 seconds in microwave
3. Brownie Mix:
   • Mix Thoroughly; 2 Cups of white sugar
   • 1/2 Cup of water
   • 1/2 Cup of vegetable oil
   • Add 1 ½ Cup of All Purpose Flour
   • Once mixed add the Coconut Slurry
   • Add ½ tsp. of Baking Powder
   • Mix in 3 Eggs
   • Combine ½ Cup Cocoa Powder
   • Add ½ tsp. of Salt
   • Toss in ½ cup of chopped walnuts/shaved coconut
4. Prepare Glaze:
   • Mix ¼ Cup of Coconut Oil & 2 Tbl. of Icing Sugar
   • Heat in microwave for 10-15 seconds.
   • Mix thoroughly & set aside.

Bake

1. Line two 8 X 8 square pans with parchment paper (for crispy crust) or grease pans.
2. Immediately Bake mixture for a minimum of 20 minutes.
3. Check after 20 minutes at 5 minute intervals until an inserted toothpick comes out clean.

Serve

1. Allow Brownies to cool completely.
2. With a basting brush coat the top of the uncut brownies in the pan with the Coconut Glaze.

ENJOY!

Cheesey Béchamel Pasta with Ham & Tarragon

 

Photo Credit to oprah.com

The rich sauce in this Pasta dish is a full flavour spin on traditional Béchamel. Fresh Tarragon really ties this dish together giving a fresh "Je ne sais quoi" taste. Without the Tarragon the sauce tastes a lot like scalloped potatoes with bacon. Becasue of the Dairy used, and the Ham accent, I jokingly refer to this dish as "Cow & Pig Married in Vegetable Garden Pasta".


Serves 4-5.

Vegetarian? NO
easily converted to vegetarian alternative

Other Ingredients

• Penne or Equivalent Pasta

Béchamel Ingredients

• ¼ cup butter
• 1 large shallot (or small white onion) - minced
• ¼ cup (about 4 thick lunch slices) of chopped Black Forest Ham slices (or your favourite smoked ham)
• ¼ cup flour
• 2 ½ cups milk ***if not using wine, add ¼ cup milk to this amount (total of 2 & 3/4 cups of milk)***
• 1 Tb tarragon - roughly chopped
• ½ cup of shredded cheese - mild cheddar or monterey jack are best
• Pepper to taste

Optional Ingredients

• ¼ cup white wine - optional ***if not using wine, substitute this wine quantity for ¼ cup milk***
• Salt (only add salt if you are not using Ham or another salty meat)
• Zucchini - can be used in place of meat for a Vegetarian alternative.

Photo Credit to wikihow.com

Directions

1. Heat a saucepan over medium heat, sauté shallot until glossy (about 2 minutes).  
2. Add in chopped Black Forest Ham or equivalent smoked ham.
3. Heat a saucepan over medium heat and add the butter.
4. Whisk in the flour and cook until thickened.  
5. Add milk and whisk until smooth.  
6. Bring the liquid to a boil and reduce to a simmer.  
   Simmer approx 20 minutes or until the sauce is of a coating consistency (this will make sure the flour is cooked so it doesn't taste starchy). 
7. While Béchamel is reducing, start Pasta in salted water.
8. Remove the sauce from the heat and stir in chopped tarragon.  
9. Season to taste with pepper/salt.
   

ENJOY!

Canadian Harvest Style Frenched Toast

 

Photo Credit recipe-dairies.com

Or as we call it "Super Toast". Although not 'real' French Toast, it is inspired by our Quebecois Neighbours during the sugar bush festival. This is a sweet, pan fried sandwich suitable for Breakfast or Dessert, and uses ingredients from Canadian Harvest time like apples, honey, and Maple Syrup.

Serves as many as you like.

Vegetarian? YES

Ingredients

• Texas Toast (2-4 slices)
• 2 Tbl. Coconut Oil
• Apple Butter
• Cinnamon Honey Butter

Other Ingredients: Choose 1

• Maple Syrup
• Natural Peanut Butter

Optional Ingredients

• Sliced Bananas

Directions

1. On Medium High, Heat a large Skillet or Frying pan large enough to hold 2-4 pieces of bread.
2. Drop 1 Tbl. Coconut Oil in pan, and evenly coat surface.
3. Place Texas Toast slices in pan.
4. Toast until slightly browned on the first side. Approx. 2 minutes.
5. Flip Toast, add 1 Tbl. of Coconut Oil to pan again for the second side.
6. Add Apple butter to the warm side of two slices and Cinnamon Honey Butter on the other two.
7. Allow to sit for a minute until the sauces start to melt.
8. Once the second side is browned evenly, remove the slices from the heat and press together opposing flavoured pieces.
   ***1 piece of apple butter toast goes with 1 piece of Cinnamon Honey toast. you are making a sandwich with both flavours.***

Serve

1. Cut into wedges or halves and serve on a plate either drizzled with Maple Syrup or a large dollop of Natural Peanut Butter.
   ***For a more filling option, you can slice bananas and place them in between the slices of toast***

ENJOY!

Simple Batters

Photo Credit to allrecipes.com

Commercial batters are good in a pinch, but are often wasted and costly. I have discovered a few recipes for batter you can make with scraps around your kitchen!

Photo Credit to www.food.com

Light Batter:
1 C. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. season salt
1 tsp. paprika
1/2 cup water, or as needed








Directions: This batter can be used to coat french fries, zucchini chips, sweet potato fries or any other side item you want a light crispy coating on.
NOTE: This batter does not fluff up when fried and is a bit meticulous to pan fry as each piece cannot touch each other or it will stick together.

1. Slice vegetables or potatoes into French fries
   If doing French Fries: place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. 
3. While the oil is heating, sift the flour, garlic powder, onion powder, season salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
4. Dry veggies or raw potato slices/wedges thoroughly.
5. Lay pieces into the batter one at a time.
   Pieces must be placed into the skillet one at a time, or they will clump together.
6. Place in the hot oil so they are not touching. Fry until golden brown and crispy.
   Remove and drain on paper towels.

Photo Credit to closetcooking.com

Beer Batter:
1 c. all-purpose flour
1/2 tsp. baking powder
2 Tbl. sugar
1 tsp. salt
1/2 tsp paprika - optional
1 Egg - Beaten
1 beer, any kind, you won't need it all, just enough to get a pancake batter-like consistency






Directions:  I adapted this recipe from one I saw on the Food Network. This can be used as a thick, rising, crusty batter for Fish or anything else beer flavour is complimentary to.

1. Mix ingredients in order shown, whisking until smooth.
2. Coat desired item in batter and fry.
3. Should be no longer than 2 minutes per side.
   Fried foods are usually done when they float and are a deep golden brown all over.

Photo Credit to ddfish.co.uk

Corn Starch Batter:
1 c. all-purpose flour
2 Tbl. sugar
2 Tbl. Dry Mustard
1 tsp. salt
1 tsp. pepper
2 Tbl. Corn Starch
1 Egg
1/2 cup Milk
2 cups Lemon Lime Soda - or until Tempura consistency is reached (maybe slightly less)





Directions:  I adapted this recipe from one I saw on the Food Network. This is a fluffy, light, tempura style batter, complimentary to seafood.

1. Mix ingredients in order shown, whisking until smooth.
2. If cooking shell fish, blanching in salted lemon water and then cooling in ice water is recommended for extra flavour. This also ensures doneness of meat, as it is not going to be in the frier long enough to thoroughly cook all the way through.
3. Coat desired item in batter and deep fry.
   Once the food starts to float, give it another 30-40 seconds to brown slightly, we are only deep frying the batter, we are not cooking the shellfish as it is already done.

Photo Credit recipe.com

Buttermilk Batter
5 cups flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pepper
2 Eggs
2 cups buttermilk
1 tsp. Hot Sauce

1/2 tsp. paprika - optional









Directions: Typically used for chicken, this extra crispy recipe had a bit of spice to it.

1. In a bowl, mix buttermilk, eggs, hot sauce, salt & paprika. 
2. Whisk in baking powder and baking soda. 
3. Put 2.5 cups of flour in a large bowl. 
4. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess.
5. Dip the chicken in the buttermilk mixture, letting the excess drip off; return the chicken to the flour and turn to coat. 
6. Transfer to a rack.
   Add more flour as needed. If the flour becomes too lumpy, sift it.
7. Deep frying this is easiest but you can use a skillet as follows:
   
   • Lay chicken pieces in skillet on medium high heat in a single layer.
   • Cover for the first five minutes. 
   • Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes.
     An instant-read thermometer inserted near the bone should register 160°
     

 ***Tip: If Cooking Chicken, allow 7-10 minutes for frying. You can serve chicken with honey drizzled over it or with biscuits and honey***
***NOTE: For extra crispy recipe: combine 1 quart whole milk,  1/2 cup sugar and salt in a large bowl and soak chicken in fridge for 4 hours. Then drain the chicken, rinse and pat dry before dredging.***
 

Vegetarian Red Thai Curry

Photo Credit to http://www.shugalmaza.com/2012/05/01/thai-red-curry-recipe/

This is an oldie but a goody! This recipe goes back 10 years in my history. I loved it then and I still love it today. This is a feel good dish which warms from the inside out!

The technique of this dish is what makes it good. Make sure to follow the directions as closely as possible to avoid overcooking the vegetables and getting mush.

The quality of your rice is important, just as is the freshness of your vegetables and Basil. The essence of Thai cooking are fresh ingredients, incorporating sweet, spice and sour/bitter.

Serves 2-3

Vegetarian? Yes

Ingredients

• 1/2 Can of coconut milk
• 3 TBL of Red Thai Curry Paste
• 4 TBL of Nam Pla (Fish Sauce)
• 2 TBL Cane Sugar
• 1 small can of bamboo shoots
• 2 Eggplants cubed in large pieces (with skin)
• 2 Zucchini (yellow or green)
• One Large Lime
• Sweet Basil (or Thai Basil) - One Handful
• Basmati or Jasmine Rice

***Make sure you start your rice early enough so it is done when you are ready to spoon your curry sauce over the dish and serve hot.***

Cooking Directions

1. Rinse Rice and soak for 20 minutes before cooking.
2. Begin cooking rice in a tightly fitting covered pot.
3. In a Wok on high heat do the following;

Combine:

• 1/2 can of coconut milk
• 3 tablespoons of red thai curry paste (adjust for spice level if you want less 'heat')
• Boil for 4 mins on high heat then reduce heat by 1/2

Combine:

• 4 Tablespoons of Fish Sauce (Nam Pla)
• 2 Tablespoons of sugar 
• Allow to continue boiling until sugar mixes or you get the consistency you want.

Add:

• 1 small can of bamboo shoots
• 2 aubergines cubed in large pieces with skin
• Simmer for 5 mins or until eggplant begins to soften (don't let simmer too long or aubergine will get mushy)

Add:

• 2 zucchini's (yellow or green whatever you would like)
• Add the other 1/2 of the coconut milk
• Juice of one lime
• Handful of Fresh basil leaves
• Allow to simmer additional 2 minutes.

Serve
In a bowl, spoon curry sauce over rice and serve hot with a fresh Basil leaf on top as garnish.

ENJOY

Tilapia in Mushroom & Shallot Cream Sauce

This is a recipe which has been requested a few times by my significant other!
 
Serves 2-3

Vegetarian? Yes

Ingredients

• 2-3 tilapia fillets
• 500 ml heavy cream
• 3-4 green onions chopped into dime sized pieces
• 3-4 medium shallots (sliced thinly)
• 2 cups of sliced mushrooms
• 1 bottle of beer
• butter
• salt and pepper to taste

Optional Ingredients

• Broccoli
• Green Peas
• Or Baby Spinach salad with; mandarin oranges, toasted sliced almonds and pomegranate vinaigrette

Sauce

• Put enough butter in frying pan to coat bottom liberally
• Throw in shallots and let simmer for 5 minutes or until translucent
• Chuck in mushrooms, allow to simmer another 5 mins
• Add 1/2 bottle of beer (1/4 cup vermouth or white wine)
• salt and pepper to taste
• Let simmer until beer stops bubbling (8 mins)
• Pour in all cream slowly, stirring gently
• Allow to reduce for 10-15 mins or until starting to turn thick
• Add chopped green onions
• Simmer on medium low heat another 10-15 minutes, until reduced to desirable 'sauce' texture.

Fish

• Salt top and bottom of fish lightly
• Throw fish in alternate frying pan (medium low heat), very little cooking oil (size of quarter)
• Cook fish on each side for 5-6 minutes or until it just starts to flake apart when pressed lightly with fork.

Serve

• Spoon a generous portion of sauce over fish on plate and add veggies as side, or side salad in a bowl.

***If desired you can prepare a light side dish like green peas or spinach salad with a light pomegranate vinaigrette with mandarin oranges, and/or toasted sliced almonds.***


ENJOY!

Slow Cooker Bulgogi

Photo credit to http://momonamission.me/freezer-friendly-crock-pot-bulgogi-korean-beef/

This recipe was adapted from http://thekoreanway.wordpress.com/2010/03/28/bulgogi/ 


Bulgogi means “fire meat” in Korean, and actually refers to the cooking method, which is traditionally on a grill over an open fire. So while beef is the most well-known bulgogi, the term can also be applied to chicken (dak bulgogi) or pork (dwaeji bulgogi). It is often served with lettuce leaves, which are used to wrap the bulgogi, ssamjang (a spicy paste), rice, and some of the banchan (side dishes) in. Then it’s eaten like a lettuce roll.

What sets this recipe apart from others is Marinating the Meat overnight. 
***Don't forget to turn it at least once to ensure all of the meat is evenly marinated. ***

Serves 4-5

Vegetarian? NO

 Marinade Ingredients

• 2 TBL sugar
• 4 TBL soy sauce
• 8-10 cloves of garlic - Minced
• 4 tsp. sesame oil

Other Ingredients

• 1.5 pounds beef/chicken breasts/pork, thinly sliced (we did 2 racks of shortribs)
• Ground black pepper - to taste
• 1-2 green onions, cut into 1-inch pieces
• Rice (we use Jasmine)

Optional Ingredients

• 1/2 tsp. sesame seeds, toasted
• 2 Large carrots - sliced
• 1 Green Pepper -  Roughly Chopped
• 1 Onion - cubed

Preparation

• Add 1/2 of the marinade to a casserole dish.
• Place Meat in dish and cover with Plastic Wrap.
• Marinate meat overnight in the fridge. ***Don't forget to turn it at least once to ensure all of the meat is evenly marinated. ***

Cooking Directions

1. Set Slow-cooker to LOW.
2. Add the other 1/2 of the Marinade to the Slow-Cooker.
3. Add Meat & Vegetables and cook for 6-8 hours on low.
4. In the last 30 minutes of cooking prepare rice per directions.

 ***Depending on the vegetables you use, you may only need 6 hours for the Bulgogi to be ready. ***

ENJOY!

If you want to see the original slow cooker version of the recipe, you’ll find it here: http://whatscooking.jdpages.com/denises_famous_bulgogi_crockpot.html. Also on this page is the recipe adjusted for “party amounts,” in other words serving a large group of people.

Gusty Guacamole

Avocados can be grown from the pit!

This Guacamole demands to be tasted! This is a bold but not too spicy recipe we have been making for years!

There are many reasons to eat avocados other than the fact they taste great, are high in fiber, and packed with phytonutrients!


The Ripeness of your Avocados makes all the difference in this dip. The Skin of the Avocado should be almost black, with a dark green undertone. Pulling out the stem can also be a great indicator of freshness.


Serves Many.

Vegetarian? YES

  Ingredients

• 3 Cloves of Garlic - minced
• 2 Large Ripe Avocados
• 1 Large Lime
• Generous handful of Cilantro (coriander) - Finely Chopped
• Franks Redhot
• Black Pepper
• English Cucumber

Optional Ingredients

• 1/2 a Tomato
• 1/2 Onion

Prep
Into a Large Bowl:

1. Cut and scoop out the flesh of the avocado.
2. Roll the Lime and Cut in half. Squeeze the juice of both halves into the bowl.
3. Add Garlic, Cilantro, and Pepper.
4. Fold all ingredients in, and add 5-6 dashes of Franks Redhot. ***You can add 5-6 more if you want it really spicy*** 
5. If desired; Dice tomatoes and onions and add to bowl.
6. Slice Cucumber into medium slices.

Serve
Drop a tsp full of guacamole onto the cucumber slices and serve immediately.

Storage:
Guacamole can be stored in the fridge for a few days after it has been made. Just make sure you cover the container, and press the clingwrap onto the top of the guacamole or it will become discoloured from exposure to the air.

~ENJOY!

Rich and Creamy Dilled Mashed Potatoes

Have you ever wondered how to get creamy mashed potatoes? There are a few secrets handed down on my side of the family to getting just the right consistency with lots of flavour!

This side dish is rich, and in D2C10 fashion, has ingredients I had on hand including the handful of Dill - fresh from the garden!


The Variety of potato makes all the difference in mashed potatoes. I prefer starchy Russet Potatoes.

Serves 4-5 portions.

Vegetarian? Arguably, No. Has lots of Dairy!

  Main Ingredients:

• 5 large Potatoes (or 6 small ones)
• 1/2 cup of butter - melted.
• Heavy Cream (whipping cream) 35% M.F.
• Finely Chopped Dill (fresh cut is best)
• Cracked Black Pepper
• Salt
• Sour Cream

Special Ingredient

• Drained Potato Water - Potato Concentrate.

Prep

1. Peel, Rinse & Cut potatoes into equal quartered pieces.
2. Fill a large pot with cold water, just enough to cover the top of the potatoes.
3. Salt the water slightly ***Do Not salt the water as much as you would with Pasta (aka as Salty as the Mediterranean).  Some of this water is absorbed into the potatoes, and will be left over and concentrated in the left over water. ***
4. Boil potatoes for 20-25 minutes until they are so soft if you stir them they fall apart.
5. Drain off the excess water into a bowl (you are going to use this potato concentrate to add later)
6. While the potatoes are hot, in the same pot;
1. Stir the potatoes until they start breaking up.
2. Throw in Butter, mix quickly.
3. Add your Heavy Cream until you achieve the right consistency.***I Don't measure the cream because it will differ from batch to batch. You might use 1/4 of a pint or 1/2 of a pint***
4. Mix vigorously with a wooden spoon.
5. Mash up any unbroken pieces of potato with a masher.
6. 2 TBL at a time, add in Potato Concentrate, to taste.
7. Mix in freshly cracked pepper and dill.

Serve

1. Serve potatoes hot with a large dollop of sour cream on the top, and some more cracked pepper if preferred.

~ ENJOY!

Easy Corn Fritters

 

Photo Courtesy of http://www.erecipe.com

This recipe is a good, filling side dish of saltiness, sweetness and moistness.

Serves 3-4.

Vegetarian? YES

  Other Ingredients:

• 1 Package of Frozen Corn - De-thawed and drained of excess water

Fritter Ingredients

• 1/2 teaspoon salt
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 4 medium eggs
• 1 Cup of Soya Milk

Prep

1. Fill a frying pan 1/4 inch deep with oil 
2. Heat to medium-high.
3. Mix Fritter ingredients in a bowl in order given 
4. Mix until it is a sticky pancake batter consistency. 
5. Add corn and fold together.
   ***If mixture is looking like a doughy crumble cake consistency add more soya milk until the kernels of corn cling together, but the batter is sticky. MIXTURE SHOULD NOT BE RUNNY!***

Entree Steps

1. Drop a heaping Soup Spoon full of dough into pan
2. Fry for 3 minutes per side or until batter is golden brown. DO NOT OVERCOOK.
   ***Depending on how large your fritters are they will expand, and may need less time on the second side to be done.***
3. Fritters are done when they are floating and springy to the touch in the center.

Serve

1. Take fritters out of oil and place on paper towels.
2. Sprinkle with Salt immediately.
3. Let sit until slightly cooled and excess oil has absorbed into paper towels.
4. Serve as appetizer or side dish.

For a Full Meal idea:
We garnished our fritters with thinly sliced vine tomatoes, sprinkled with sea salt, cracked black pepper and herbs (note a leaf of fresh Sweet Basil would go perfectly). For added protein we dropped a heaping teaspoon full of tuna (mixed with a little bit of mayo) on the top of the fritter.

ENJOY!

Blueberry Vanilla Aromatic Pancakes with Cinnamon Honey

Photo Courtesy of http://www.channel4.com

This recipe is a dessert or a breakfast item. The honey is a good immuno-booster to start your day along with the antioxidants of blueberries and the sweet smell of Vanilla.

Serves 3-4.

Vegetarian? YES

Topping:

• Local Cinnamon Honey Butter - Found in the dairy section of farm stores.

 Other Ingredients:

• Coconut Oil

 Pancake Ingredients

• 1 Cup favourite Flour (I used all purpose)
• 1 Egg - beaten
• 2 TBL Sugar
• 1 Cup Milk/Soya Milk OR 1/2 cup of water & 1/2 a cup of cream
• 2 tsp Baking Powder
• 2 TBL Vegetable Oil
• 1 tsp Salt
• 1 TBL Pure Vanilla Extract
• 1/2 cup of frozen wild blueberries

Prep

1. Preheat skillet with coconut oil on medium-high.
2. Combine Pancake ingredients in the order listed mixing briefly after each step.

Entree Steps

1. Drop 1/4 cup of batter onto hot skillet.
2. Cook batter on first side until bubbles are coming to surface of batter (approx 3 mins).
3. Flip pancake once, and let rise and brown on second side (approx 2-3 mins).

Serve

1. Put Hot Pancakes onto plates.
2. Place a teaspoon sized dollop of Cinnamon Honey Butter on top of hot pancakes.

ENJOY!

Sweet & Sour Lime Rice with Avocados and Sausage

This recipe was stumbled on tonight while cooking with my on-hand ingredients.

A fresh tasting dish which incorporates; Sweet, Sour & Salty in the Eastern style.

Serves 2-4

Vegetarian? NO

But can be easily converted!

Sauce:

• 1-2 Large Limes
• Lime Zest
• Cilantro - rinsed and roughly chopped
• 4 TBL Sugar
• Pepper
• Soya Sauce
• Hoi Sin Sauce
• Water
• Sausage De-glaze

 Other

• 4-6 Honey Garlic Sausages
• Jasmine Rice or Thai Blend Rice
• 2-3 Large Ripe Avocados

Prep

1. Slice avocados into 4 slices each fruit.
2. Roughly chop cilantro and lay on top of avocados.
3. Add cracked black pepper (to taste) on avocados.
4. Set aside.

Entree Steps

1. Cook 2 servings of rice as directed, in cold salted water.
2. Preboil Sausages for 10 minutes in a large skillet.
3. Drain Water and pan fry them in a little oil (olive or coconut are the best for flavour)
4. Once Sausages are browned on each side, take them out of the skillet and place them on a plate in the oven or microwave to stay warm.
5. Deglaze Sausage pan to make a Sausage De-glaze as follows;
1. With Sausage pan on low/simmer.
2. Add juice from 1/2 a lime to pan and mix as it bubbles.
3. Grate the zest from the full lime into the pan.
4. Mix actively.
5. Add 2 TBL of soya sauce to pan, moving generously around elevated pan (to regulate temperature).
6. Mix vigorously until it begins to bind to the lime juice.
7. Add 1 TBL of Sugar, mix well.
8. Add 1 TBL of Water, mix well
9. Continue to add 1 TBL of sugar until it is all mixed well.
10. Add 2 TBL of Hoi Sin Sauce, mix well.
11. Remove from heat and let sit for a few mins to cool slightly before serving.

Serve

1. Place a small bed of rice on 1/3 of plate.
2. Lay 4 Slices of Avocado per plate beside rice.
3. Squeeze 1/2 Lime over Avocados.
4. Lay 2 Sausages on top of rice.
5. Spoon Sausage Deglaze over rice, and avocados.

ENJOY!