Homemade Naan Bread

Hello again! Sorry for the huge time lapse between posts. My life as a student has left little time for cooking and baking and even less time to blog about my day to day adventures. However, today I offer you a recipe for homemade naan bread. Most people think you need a tandoor oven to make delicious naan bread, but a cast iron skillet does the job perfectly. The recipe is incredibly easy, and costs a fraction of store-bought or restaurant naan bread. And, it is delicious!

Homemade Naan Bread

recipe from Madhur Jaffrey's cookbook, World Vegetarian

5 cups white flour (you could probably use any flour, but I have only used white)

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. sugar

2 tbsp. plain yogurt (I used about 3)

1 cup milk

1 cup water

1 egg

1 tbsp. melted butter, plus more for cooking with

1/2 tsp. nigella and 1 tsp. sesame seeds (I did not use these)

Sift together flour, baking powder, baking soda, and salt. In a large mixing bowl, mix together sugar and yogurt with an electric mixer. Add the milk and water to yogurt and mix well. Slowly begin adding 2 cups of the flour mixture, little bits at a time. When all of the flour is incorporated, mix well for 2-3 minutes on medium speed to build up the gluten in the flour. Add the melted butter and the egg and mix well. Now slowly begin adding the rest of the flour, switching to a wooden spoon when the mixture becomes too thick for the electric mixer. The dough should be very soft and sticky. Dump it out onto a floured surface and knead a few times with oiled hands. Divide the dough into 8-12 balls, depending on the size of your cast iron pan (I did 12 for my medium sized cast iron pan). Liberally dust a baking tray with flour and place the balls two inches apart. Press and flatten the balls slightly with your floured hand and cover them with a tea towel (please do not use plastic wrap, a towel works just as well). Refrigerate the naan for at least 30 minutes or up to 48 hours. 

When you are ready to cook them, preheat your pan for 5 minutes. Melt a few more tablespoons of butter and dip your fingers in it. Take one naan at a time and press and shape them into a tear drop shape about 6 or 7 inches long (or long enough that the dough is about 1/2 inch thick and it will fit nicely onto your pan). Brush the top with a bit more butter and place (buttered side down) onto the hot pan. Sprinkle a small amount of seeds onto the top of the dough (if you are using them). Cook for about 2 minutes, or until nicely browned. Now because I don't use the seeds, I simply butter the top and then flip my naan over and cook them for another 2 minutes on the other side. However, the seeds would probably all fly off if you did that, so You can finish it off under the broiler until nicely blistered and brown. Cook all of the naan this way and keep them warm in the oven until you are ready to eat them. 

I would recommend only cooking enough to eat with your meal and leaving the rest in the fridge so you can make fresh ones as you want them over the next 2 days. Fresh off the pan is really the best way to have them. Or you could just cook them all and then eat a ridiculous amount of buttery, hot naan and feel really indulged and satisfied. I fully support that method :). 

I don't have a picture of the finished product, but this is what they should look like:

Tonight we are having this delicious bread with chana masala, recipe found here, and bengali spiced squash, also in World Vegetarian. 

What have you been cooking lately?

Homemade Bread

I have discovered the most amazing bread recipe that I have ever made. This bread rises beautifully, makes an excellent sandwich bread, and is has an amazingly simple method. I have been reading Rhonda's blog for quite some time now and have read her tutorials on baking bread, but never tried her recipe. Until last week. I am never going back! Here is her tutorial. If you have never made bread before (or need a refresher course) then make sure you check out her beginner's tutorial first before moving on to the intermediate, which is what I followed.

Here is what I used in my loaf:

(Barely adapted from Rhonda)
2 tsp. traditional yeast
1 tbsp. sugar
1/2 cup warm water

Mix all of these together and allow to sit for 10 mins, until foamy.

2 cups whole wheat flour
2- 2 1/2  cups white flour
1 tsp. salt
1 tbsp. skim milk powder
1 tbsp. olive oil
2 cups warm water

Put dry ingredients into bowl of mixer fitted with dough hook and mix together. Add the yeast mixture, oil, and about 1 1/2 cups water. Mix until dough comes together (adding water and flour as needed- I needed about 1 3/4 cups water and 2 1/2 cups white flour). Knead for 6 minutes in mixer, or 10 minutes by hand, until soft dough forms. Dump out of mixer, knead a few times, and form into a ball. Place in a greased bowl and cover with a tea towel. Place in a warm spot (I use my oven with the light on) to rise for one hour.

Punch down dough and form into a loaf. Wet the top of the loaf and roll into oats/seeds, or whatever you would like on the top of the loaf. You can skip this step if you just want plain bread. Place into a greased loaf pan and allow to rise until dough crests over pan (about 30 minutes).

Today's loaf- sesame and poppy seeds.

I received two cast iron bread pans for Christmas, and I am in love with them! They are entirely non stick already and produce a nice crispy crust every time. I love the fact that these will be my bread pans for life and they will just get better with age. That doesn't happen very often anymore.

Meanwhile, preheat your oven to about 450 F. Place risen loaf in hot oven for about 5 minutes, then lower the temperature to 400 F. Bake for 20 minutes, or until loaf is golden brown and sounds hollow when tapped.

Last week's loaf- oats.

This bread is delicious, frugal, and healthy! All of my favourite things! Let me know if you try it, I would love to know how it turns out for you and what you top it with! Do you have a favourite bread recipe?

Brenna

Moroccan Chickpea Stew

Oh my, this is good. Bright flavours, and when paired with jasmine rice cooked in coconut milk, pure swoon-worthy taste.

The original recipe has been found on my newest blog obsession, Smitten Kitchen. I have made several of the recipes off of this site, and each and every one of them have been absolutely amazing.  I adapted this recipe a fair amount, so visit over there for the original, and for loads more inspiration!

Moroccan Chickpea Stew

Serves 4-6

1 tbsp. olive oil

1 tbsp. butter

1 medium onion, chopped

2 giant cloves (or 4 regular sized), chopped

2 tsp. ground cumin

1 cinnamon stick

salt and pepper

1/2 of an acorn squash, cut into 1/2 inch pieces

3/4 pound red potatoes, cut into 1/2 inch pieces

2 cups vegetable stock

1 28oz can chickpeas, drained

2 cups tomato puree (or one 14oz can)

pinch of paprika

pinch of cayenne (optional, for a bit of heat)

1/2 lemon, juiced

1 cup halved green olives (drained)

cilantro, for garnish

toasted slivered almonds, for garnish

jasmine rice cooked in coconut milk

Heat butter and olive oil in large pot. Add onion, garlic, cumin, and cinnamon and cook until onion is  translucent. Season with salt and pepper, to taste. Add squash and potato and saute for 5 minutes or so. Add tomato puree, chickpeas, and stock, taking care to scrape any bits off the bottom of the pot. Bring to a boil and simmer until squash and potato are soft, about 20 minutes. Add lemon juice and olives and stir well. Serve over rice*, garnished with cilantro and sliced almonds. Season accordingly. 

*to cook rice in coconut milk, simply replace water with coconut milk. Makes a very creamy, nutty rice.

This is an amazingly delicious stew. I wasn't too sure about the olives and lemon, but they add a nice balance to the flavours. If you really dislike olives, simply leave them out-the recipe will taste just as good, but may need a bit more salt. 

Enjoy! What have you been eating lately?

Brenna

Hearty Winter Vegetable Stew

This is the perfect meal for a cold winter's night. Pair it with a thick slice of bread slathered in butter and you have a stick-to-your-ribs meal without a whole lot of calories and plenty of vitamins, minerals, fibre, and vegetables!

Prior to thickening with flour

Ingredients

serves 2 for at least 2 meals

2 tbsp. olive oil

1 onion, chopped

2 large carrots, chopped

1 medium potato, cut into 2 cm pieces

3 cloves garlic, diced

several mushrooms, sliced

1/2 cup red wine

1 cup frozen peas (or any green that needs to be used up)

3 cups vegetable stock

3 cups water 

1 bay leaf

1/2 cup pot barley or any other grain

salt and pepper, to taste

2-3 tbsp. flour (to thicken to desired consistency)

You can also add broccoli, cubed tofu, or any other vegetable you have on hand, and you can use all stock or all water.

Saute all veggies, except peas, until golden in a large soup pot. Deglaze pot with wine, making sure to scrape all the little brown bits off the bottom of it. Add stock, water, bay leaf, and peas and bring to a boil. Add barley and simmer until it is tender, about 30-40 mins. Season to taste. Mix flour with a bit of softened butter or water, whatever you prefer, and stir into soup. Add more flour if it doesn't thicken enough for your liking. Simmer for another 10 minutes or so. 

This is a lovely quick meal that is frugal and reheats beautifully. I hope you try it, as it is a huge hit in our household! It can never hurt to have a glass of wine with it as well...

Enjoy!

Brenna

Warm Chocolate Pudding

Thank you to everyone who commented on my last post, I am feeling much better!

Tonight, I offer a recipe. Pudding was a staple dessert in my family growing up, probably because it contains nothing but pantry staples and is easy to make in large batches. There is nothing more comforting than a warm bowl of pudding on a cold night. I go back and forth between butterscotch and chocolate as my favourites. Tonight, chocolate won.

Chocolate Pudding

Serves 2 (or one if you are being indulgent)

2 cups milk or cream, whatever you have on hand

2 tbsp. cornstarch or flour ( I used gravy flour, a super fine flour made for thickening sauces)

1/8 tsp. salt

1/2 cup dark brown sugar

1/3 cup cocoa

2 egg yolks, beaten

1 tsp. vanilla

In a heavy bottomed pot, mix together flour, sugar, cocoa, and salt. Add half of the milk and turn on to medium heat. Slowly add the rest of the milk. Heat slowly to a boil, stirring constantly. Boil and stir for one minute. Slowly add a small amount of hot liquid to egg yolks, beating well. Add egg yolk mixture back into pot and bring up to a boil again, stirring constantly. Take off the heat and add vanilla. Strain if you desire ( I usually do as for some reason my egg yolks always leave a slightly grainy texture). Serve warm or chilled, however you like it.

Enjoy!

Brenna

A Delicious Dinner

I recently purchased two cabbages from the market and was at a bit of a loss with what to make with them. The most common use for cabbage in this household is a traditional meal to eat when feeling under the weather. This recipe is called Sick People Soup, and it uses up an entire half head of cabbage. The second half is usually then frozen and ready for the next batch of soup. But seeing as both of use have been feeling just dandy, I figured I needed to branch out a bit in my cabbage repertoire. Umpteen searches on the internet gave me the idea of vegetarian cabbage rolls. But a lot of the recipes called for soy "ground meat", an ingredient we don't eat because of the risks of it possibly containing genetically modified soy. So I was on the hunt for a different kind of recipe, one that sounded interesting and impossibly delicious. And I found it, along with 62 (yes, 62!) other cabbage recipes. No, they are not all vegetarian, but a large amount of them are, along with the hundreds of other recipes she has on her blog. Here is her link:

Seasonal Ontario Food's Vegetarian Cabbage Rolls with Cheese, Wild Rice, and Mushroom Sauce

They are ten times as good as they sound, and they sound amazing! The mushroom sauce is to die for, and it really made the cabbage rolls outstanding. This recipe is most definitely a keeper.

These are the rolls before being baked. I was so excited when they were ready, that I completely forgot to take a picture of the finished product with the sauce. They pretty much looked exactly like the picture on the original recipe's post, so I am trusting you to use that as a reference when envisioning mine. You really should make this, it is delightful. I ended up with 7 rolls and the only change I made was using green onion instead of chives, and we used dijon mustard in the sauce instead of Worcestershire sauce, which usually contains anchovies. 

 Go check out her blog, there are some incredible sounding recipes on it, and she is a Canadian!

Let me know if you made this, I would love to know what others thought of it.

Brenna

Rhubarb Raspberry Bran Muffins

My kitchen is currently bursting with fruit. We have apricots, raspberries, blueberries, rhubarb, and cherries. So today I did some baking to use up some of the delicious variety. 

This recipe is normally used for making blueberry bran muffins, and it makes the most delicious muffin I have ever eaten. The recipe is 100% whole grain, contains no refined sugar, and is amazingly moist. Today I added raspberries and rhubarb instead of the blueberries, and they were delicious!

Original recipe found here. 

Rhubarb Raspberry Bran Muffins

Makes 20 small muffins

2 cups wheat bran

1 cup oat bran

1 cup whole wheat flour

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 eggs

2/3 cup plain yogurt

1/3 cup oil ( I used half sunflower, half olive)

1/3 cup molasses

1/3 cup honey

1 tsp. vanilla extract

1 1/2 cups fresh raspberries

1/2 cup thinly sliced rhubarb

Preheat oven to 375 F. Grease muffin tin. Mix all dry ingredients together in a large bowl. In a separate bowl, mix all wet ingredients together. Pour wet ingredients into dry and mix together until blended. Fold in fruit until it is incorporated throughout the batter. Fill muffin tins and bake for about 20-25 minutes, depending on the size of your muffin tin. 

The rhubarb was not especially prevalent in these muffins, so if you would like a more tart flavour, I would suggest doing half raspberries, half rhubarb. These muffins will only last a few days on the counter before they will begin to get moldy. I like to freeze mine individually wrapped in only tin foil. Then when you want one, simply pop it into a 350 F oven for about 10 minutes and you will have a fresh hot muffin all over again! Makes for a great breakfast, as you can throw it into the oven while you shower and it will be ready when you get out! 

Enjoy!

Brenna

Quiche Again!

Tonight, we had quiche for dinner again. I love quiche. It's a great way to use up lots of vegetables, and it feeds the two of us for at least 4 meals. This weeks was different from the last, as we are in the midst of different vegetable seasons at the market. This week's recipe is:

Summer Quiche


Crust
1 1/4 cups flour
1/2 tsp salt
1/2 cup cold butter
1/4 cup ice water

Pulse flour and salt together in a food processor. Add butter and pulse until it is the size of peas. Slowly stream in water until dough is formed. Cover and let sit in the fridge while you get the filling ready.

Filling
6 mushrooms, sliced
1 cup sliced broccoli
1 cup sliced swiss chard
small handful pea greens
2 tbsp. chopped fresh dill
1/2 small onion, sliced
5 eggs
1 1/2 cups milk
salt and pepper, to taste
1 cup shredded cheddar cheese

Mix all ingredients together and pour into pie shell that has been rolled out and placed into a greased pie plate. Bake at 375 F for about 45-60 minutes.

Have a lovely evening,

Brenna

Handmade Pasta and a Birthday Dinner

Earlier last month was my dad's 50th birthday. His request for a present? A home cooked meal in our new kitchen that included cupcakes. Done. I love to cook for family, and this was the first meal D and I have cooked for company since our new kitchen was installed. We had the dinner last weekend, and here are a few photos of the main dish being prepared.

The Menu


Handmade fettuccine with pesto sauce (frozen from last year's garden)
Handmade spaghetti with tomato sauce (tomatoes canned 2 summers ago)
Sauteed beet greens with garlic
Steamed broccoli with olive oil
Green Salad with radishes and cucumber
Strawberry Shortcake with vanilla cupcakes and ice cream

Unfortunately, I did not think to take photos of anything but the pasta making process. Trust me when I say it was delicious! All of the vegetables were from the market along with the strawberries. Everything was made and eaten with love.

Homemade pasta is one of my all time favourite meals. It truly tastes entirely different from store bought pasta, and is surprisingly easy to make. We received our pasta attachment for our mixer as a Christmas gift last year, but you could do this easily with a hand crank or by hand! I really encourage you to give it a try, it is delicious!

Pasta Dough

4 large eggs

1 tbsp. water

3 1/2 cups all purpose flour

1/2 tsp. salt

Place eggs, water, flour, and salt in a mixing bowl. Mix all together using either a wooden spoon or the dough hook attachment if using an electric mixer. Beat for 2 minutes with mixer, a bit longer by hand, until smooth dough forms. Hand knead for an additional 2 minutes. Cover the dough and let it rest for 20 minutes. Divide into 4 pieces and roll out to desired thickness. Cut into any size pasta. 

** We had to add a few more tablespoons of water to get it to come together, just do it by feel.

Cook the pasta in boiling water for about 2-3 minutes, until al dente. 

Enjoy! 

Brenna

Strawberry Jam

I preserved a bunch of strawberries that we picked up at the market last week, creating the most delicious jam I have ever eaten. I used this same recipe last year, it is a real winner. I was taught how to can by D's mom, but please take every necessary precaution when canning, as you must ensure everything is sterile and your jars get a tight seal in order to prevent spoilage and botulism.

Here is the recipe:

Strawberry Jam

** makes about seven 250 mL jars

8 cups sliced strawberries

6 cups sugar

1/3 cup lemon juice

First off, get your canner about half full of water and set it on the stove to boil:

Next, begin sterilizing your jars by placing them along with the rings on a cookie sheet in a 200 F oven. Make sure they are in the oven for at least 20 minutes before using them.

Now take your lids and immerse them in water in a pot. Set over medium heat and allow them to slowly come to a boil. After they come to a boil, cover them and set them aside, still immersed in the water.

Next place your strawberries into a deep pot and bring them to a simmer. Let them simmer for 10 minutes.

When the 10 minutes have elapsed, add the lemon juice and the sugar and stir well until sugar is dissolved. Bring the mixture to a rolling boil and boil rapidly for 20 minutes, or until thickened slightly.

Thick and syrupy

Take the jam off of the heat and stir for 2 minutes. Skim foam off the top if you want. I never do this, and my jam still tastes and looks great.

Now take one jar at a time out of the oven (use oven mitts- they're hot!) and ladle the hot jam into them, leaving 1/4 inch head space. Wipe the rims clean with a wet cloth. Take a lid out of the pot and place on top of the jar. Next place a ring over top and tighten slightly (fingertip tight). Make sure to not screw them on too tightly. Place them one by one in the canner on the rack.

Once you have filled all of your jars, sink them down into the water and make sure they are immersed in the water by at least one inch. Put the lid back on the canner and bring back to a rolling boil. When a boil has been reached, process the jars for 10 minutes. 

After the processing time has elapsed, pull out each of the jars and place them on a tea towel. Cover them up and let them sit for 24 hours. The next day, check them all for a seal and put them on your shelf to be enjoyed all winter. If any have not sealed, refrigerate immediately and use within a couple weeks. 

I had 6 jars that I processed and a seventh that I just put straight into the fridge. Well, after I did a bit of a sample:

Oh, the joys of being the cook!

Enjoy!

Brenna

A Simple and Gourmet Mid Week Meal

Tonight, D cooked, and it was an amazing meal to come home to after a long work day. He worked today as well, but was off much earlier than me (the benefit of starting at the crack of dawn). This was his creation:

Cream sauce pasta with sauteed mushrooms, asparagus, and onion topped with crispy pea shoots cooked in garlic and olive oil. On the side is roasted beets and sauteed beet greens with garlic and olive oil. It was to die for. The beets, asparagus, garlic, and pea shoots are all from the market and the mushrooms are local and organic. I have always eyed up beets, but never purchased them before. I am an official beet lover now! Roasting them made them sweet and buttery, and the greens were amazing! A great way to use the entire vegetable.

This entire post should be credited towards him, as he even took the time to take pictures for me while cooking, knowing I would want to post it on here. All of the pictures are his, except the top one. I am so thankful to have this great man in my life! Plus, the guy is a great cook. What more could I ask for?

I am sorry for my absence, school has begun with a bang once again and most of my time lately has been dedicated to reading the texts and working, along with night class. Hope all is well in your world.

Brenna

Yogurt Pancakes

I love pancakes. Particularly blueberry buttermilk pancakes. But we don't always have milk or buttermilk in the fridge, so I found a recipe for pancakes that uses yogurt (a constant staple for us) instead. These pancakes are light and moist and have a lovely tang from the yogurt. I have adapted the original recipe, found here. So here is my version:

Yogurt Blueberry Pancakes


Serves 2


1/2 cup white flour
1/2 cup whole wheat flour
1 tsp sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp chia seeds
1 1/4 cups plain yogurt
2 large eggs
1/2 tsp vanilla
1 cup frozen blueberries

Whisk together dry ingredients and make a well in the middle of them. Add wet ingredients, and whisk together. Let the mixture sit for about 5 minutes, until bubbly. Butter a hot skillet and dollop some batter onto it. Dot with blueberries and cook until golden brown. Keep warm in an oven set to 150-200 degrees F until all pancakes are cooked.

The chia seeds are purely optional, but they provide a great crunch to the batter, and add omega fatty acids. The whole wheat flour gives them great texture, fibre, and makes you feel full longer. We had them with home canned pears from last summer. The blueberries were frozen from last summer as well.  The batter will be very thick and bubbly, but don't add more yogurt unless the flour isn't completely absorbed. The thickness makes the pancakes moist and fluffy. Enjoy!

Brenna

A Fresh and Simple Dinner

To use up some of my delicious farmer's market produce, I made quiche last night. And it was delightful!

Simple Summer Quiche

Preheat oven to 375 F

Crust

1 1/4 cups flour

1/2 tsp. salt

1/2 cup cold butter

1/4 -1/3 cup cold water

In a food processor, pulse together flour and salt. Cut up butter into chunks and then pulse into flour mixture until it is the size of peas. Slowly stream in water until dough is formed. Cover and chill in the fridge while you get the filling ready.

I always make my crust in the food processor because I find it turns out much nicer. But if you are a pro at hand mixing pastry and don't want the extra dishes, feel free to mix it up by hand.

Filling 

I used what I had on hand, but replace anything with what you have.

5 eggs

1 1/4 cups milk

5 stalks asparagus sliced into 1 cm pieces

handful spinach, chopped roughly

5 mushrooms, sliced

5 green onions, sliced

small handful cilantro, chopped

1 tbsp. fresh dill, chopped

about 1 cup shredded cheddar

salt and pepper, to taste

Lightly whisk eggs and milk together. Stir in vegetables, herbs, and cheese. Season with salt and pepper. Now roll out your crust and place it into a lightly greased pie plate. Crimp edges and pour filling in. Bake at 375 F for about 40-60 minutes. My pie plate is fairly deep, so mine took about 55 minutes. It is ready when the eggs are springy and no longer wobbly. You might get a bit of liquid in the center when it first comes out of the oven, but as long as it is clear and isn't runny egg, just let it sit for a few minutes and the eggs will reabsorb it. It is just the liquid from the vegetables. Serve warm with a green salad.

Enjoy!

Brenna

Rhubarb Crumble

Rhubarb crumble is one of my all time favourite desserts. I think I love it so much because it reminds me of my mom and childhood. Every spring she would pick the rhubarb from our garden (one of the very few things we could grow at such a high altitude), and make a huge crumble in a big rectangular ceramic dish that she still uses to this day. I love the contrast between the tart rhubarb and the sweet topping.

However, I stand alone for my love of rhubarb in my household. D hates it, and usually refuses to eat anything involving the tart fruit. I have a mission this year. To get him loving rhubarb. I have succeeded with coconut in the past, and I have faith that I can do it again this year. So, today I made rhubarb crumble, and next week I plan on making rhubarb cupcakes. I am hoping the cupcakes will seal the deal, as coconut cupcakes are what made him fall in love with coconut last year. I make a mean cupcake. So here is the recipe for the crumble:

Rhubarb Crumble


4 cups sliced rhubarb
1/3 cup white sugar

3/4 cup brown sugar
1/2 cup flour (I used white, but anything would probably work)
1/2 cup old fashioned rolled oats
1/3 cup butter, softened
1 tsp. cinnamon
1/2 tsp. nutmeg


Preheat oven to 375. Place rhubarb in a bowl and coat with sugar. Set aside while you make the topping.

 In a separate bowl, mix together remaining ingredients with your hands until butter is crumbly. Pour rhubarb into a greased pan (any size is fine, the smaller your container, the longer it will take to cook all the way through), and cover with topping. Bake for 30 minutes, or until rhubarb is soft and the top is golden brown. Serve warm with ice cream.

Wish me luck, I am going in armed with rhubarb!

Brenna

Pumpkin Banana Oatmeal Raisin Cookies

Here is the recipe for the cookies in my last post. These are a healthy cookie that don't contain a lot of sugar, and are whole grain. They are incredibly filling, and D described them as a "homemade Clif Bar". To me, they taste like little miniature banana cakes, but not too sweet. A perfect afternoon snack!

Pumpkin Banana Oatmeal Raisin Cookies

adapted from Oh She Glows

1 1/2 cups whole wheat flour

1 1/2 cups oatmeal

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

2 tbsp. chopped walnuts

1 egg

1 cup pumpkin

1 very ripe banana, mashed

1 tsp. vanilla

1/4 cup raisins, soaked in boiling water for 10 minutes

scant 1/2 cup honey

Preheat oven to 375 F. In large bowl, mix together all dry ingredients. In smaller bowl, mix together all wet ingredients, except raisins. Add wet ingredients to dry, and mix well. Fold in raisins. Form large balls of dough and place on a cookie sheet lined with parchment paper. Smoosh (yes, that is the technical term) cookies a little, as they don't spread much while baking. Bake at 375 F for 13 minutes.

These cookies are delightfully moist and tender. The raisins really added a lot of sweetness, and they are nice and plump from the soaking. I am in love with this recipe. I put my batch in the fridge after one day on the counter, to hopefully prevent mold, which seems to grow freakishly fast on moist baked goods. I am sure that you could add more spices or a different type of fruit, and they would be delicious. Next time I am going to add some nutmeg and maybe some clove to give it a more spicy note. 

Enjoy!

Brenna

For the Love of Falafel

Oh deary me, this is probably my favourite meal in existence, and has been a LONG time since we have made it. It is not exactly a winter friendly ingredient list, and I hate out of season tomatoes. But the warm weather we have been enjoying lately sent me into a craving induced craze, so I broke down and bought some. And oh boy, it was so worth it. I give you Falafel:

This is a homemade pita bread (recipe found here), homemade tzatziki, and homemade falafel patties. This meal is a bit labour intensive, but it is so incredibly delicious, and worth every minute. Here are the recipes:

Tzatziki

1 cucumber, peeled, seeded, and finely diced

1 1/4 cups plain greek yogurt

2 garlic cloves, finely diced

1/2 tbsp. olive oil

1 1/2 tbsp. lemon juice

1 tbsp. chopped mint leaves

salt and pepper

Peel, seed, and finely dice cucumber. Squeeze out all of the excess liquid with your hands, and then put the cucumber in a medium bowl. Add the rest of the ingredients, cover, and refrigerate for at least 2 hours. Taste, and adjust seasonings.

Falafel

** Original Recipe from the  Rebar Cookbook**

1/4 cup bulghur

1 tbsp. olive oil

1/2 red onion, diced

4 garlic cloves, diced

1/2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

pinch of cayenne pepper

1/4 tsp. red chile flakes

1 cup bread crumbs

3 cups canned or cooked chickpeas

2 tbsp. tahini (or almond/peanut butter)

1/2 bunch parsley, chopped

Roast bulghur on a baking sheet in a 350 F oven for about 5 minutes. Cool, and grind up in a spice grinder, or in a mortar and pestle. Heat olive oil in a pan, and fry onion until soft. Add garlic and spices and saute for a few minutes. 

In a food processor, combine all of the ingredients and blend until they form a ball. You can also do this part with your hands and/or a potato masher, it will just take longer. You can now refrigerate the dough, or just make the falafels. 

To make the falafels, shape them into little patties, or basically to whatever size you prefer. You can then either bake them, or pan fry them. To bake them, just put them onto a greased cookie sheet and bake at 350 for 10-20 minutes, until golden and crispy. To pan fry them (which is what we usually do), heat up some olive oil in a pan, and fry the falafels until they are crispy and hot throughout. Serve them with slices of tomato, cucumber, and lettuce, and, (of course), lots of tzatziki. 

Seriously, you need to make this. Don't be turned off by the chile flakes or the cayenne, they are not spicy at all. But if you are really nervous of them, just leave them out. The dough keeps in the fridge for up to a week, and can make a nice quick lunch or dinner during the week. This recipe serves the two of us for one big dinner, and at least 2 or 3 lunches. You can easily double the recipe if you have a big family. They are very filling and incredibly satisfying, with lots of protein, fibre, vitamins, and antioxidants. Can't beat that! Now all we need are some garden fresh tomatoes and cucumbers, and we are set! 

Happy Falafel!

Brenna

Green Breakfast...Literally

I am fairly boring when it comes to my breakfast choices. I eat pretty much one of two breakfasts all week long, perhaps changing it up for a couple of my days off. My two staples consist of plain yogurt with our home canned fruit on top, and a green smoothie.

Now I have recently discovered green smoothies, and have fallen hard for them. Before this revelation, I was making a lot of regular smoothies, sans anything green, which were great. But since the addition of the greens to my smoothies, they have taken on a life of their own. After drinking one of these, I am full for at least 3 hours, and I have a lot of energy. Green smoothies are full of vitamins, minerals, fibre, and good fats. And they taste delicious! I cannot taste the greens in my smoothies, although I have heard that some people can. But if you incorporate a lot of fruit in them as well, the fruit flavor will definitely overpower the greens. I highly recommend trying one. Here is my version, which changes with my mood and my fruit supply:

Green Smoothie


2-3 large stalks of kale, or basically half of the blender capacity. You can also use spinach, chard, or anything that is green.
1/2 cup frozen blueberries
1/2 cup frozen raspberries
1/2 frozen banana
2 tsp. flax oil
splash of fruit juice
enough liquid to cover the greens- I usually use water or soy milk, depending on how creamy I want it that day. Adding only water will dilute the flavor and it won't be super creamy, but your smoothie will be extra hydrating.
I also add a dollop of yogurt sometimes.

I always like to use frozen fruit because it makes the smoothie creamy and icy, which I enjoy. During the summer, I do use a lot of fresh fruit in them, but I always use the frozen banana, as it acts as an emulsifier, bringing the whole thing together.

Blend this all together, adjust to your tastes (more fruit juice for sweetness, etc.), and enjoy! These are especially delicious on a warmer day, as they are incredibly refreshing. Trust me, you won't be able to tell there are greens in it!

They don't always look this green. If you add blueberries or raspberries, you may get a brownish or red colour, but it will taste all the same! Spinach adds a vibrant green colour.

Hope you are all having a great start to your week!

Brenna