Tuesday, May 16, 2017

Sweet Potato Curry

1 Tbsp. coconut oil
1/2 an onion, chopped
1 small sweet potato, peeled and diced
2-3 cloves garlic, minced
1 tsp. ginger, peeled and minced
1 can coconut milk
1 c. chicken stock
curry powder
white pepper
dash of garam masala
dash of red pepper flakes
4-5 drops lime juice
1 tsp. brown sugar
1/2 c. red bell pepper, deveined and chopped
1/2 c. frozen peas
1 c. fresh spinach leaves
hot cooked rice

In a large pot, add the coconut oil and onion. Cook over medium heat for about 4 minutes.

Add the sweet potato to the onion. Cook for another 4 minutes.

Add the garlic, ginger to the pot. Cook for one minute.

Add in the coconut milk, chicken stock, seasonings (to taste), lime juice, and brown sugar. Mix. I added a lot of curry powder, turmeric, and coriander. I added a little less white pepper and salt. But adjust to what tastes good to you.

Add in the bell peppers and peas. Bring to a boil. Turn down the heat and let simmer for 10 minutes. Make sure you taste test as it simmers to see if you need to add more seasonings.

Remove from heat. Add in the spinach and stir.

Serve over hot cooked rice.

Here's a link to the recipe I adapted: https://www.fitnessblender.com/articles/yellow-curry-soup-with-black-rice

Honey Sweetened Raisin Rolls

Plan ahead... needs to chill...

7 oz. wheat flour
4.5 oz. flour, plus more for kneading
1/2 Tbsp. yeast
4 oz. raisins
1/2 tsp. salt
1/4 c. honey, warmed
1 oz. butter, melted
7.4 oz. milk, room temperature
half an egg
oil for greasing
cooking spray

2 Tbsp. butter, melted
2 Tbsp. honey

Line a baking sheet with parchment paper. Set aside.

In a large bowl, add flours, yeast, raisins, and salt. Mix with a spoon.

In a separate bowl, add the 1/4 cup honey and 1 ounce butter, and milk. Whisk.

Add in the half egg. Whisk again.

Pour wet ingredients into dry. Mix.

Knead on a lightly floured surface about 2-3 minutes. This dough is sticky. Do not add more flour. Make sure you have floured hands while kneading. It gets a little frustrating, but just keep dusting your hands with flour and knead as best you can. You want the dough sticky.

Coat the inside of a bowl with oil. Add the dough. Sprinkle with a bit of flour. Cover and let rise in a warm place for 1 hour.

After an hour, turn dough out onto floured surface. Split into 8 pieces. Form into rounds.

Place the rounds on the prepared baking sheet.

Spray the baking sheet and dough rounds lightly with cooking spray.  Drape plastic wrap over the dough. Lightly tuck the wrap under the baking sheet. Chill overnight in the fridge.

The next day, remove the baking sheet from the fridge and set on the counter for about 30 minutes.

Preheat the oven to 350 F.

Combine the 2 Tbsp. melted butter and honey together.

Bake the raisin rounds for 10-15 minutes until lightly golden.

When they are done baking, remove from oven and brush with the honey butter mixture. Allow to cool on the pan for 5 minutes before removing to a cooling rack.

So delicious. 

Here is a link to the recipe I adapted: http://www.mygreekdish.com/recipe/raisin-bread-perfect-healthy-snack-stafidopsomo/


1 c. sesame seeds
1/3 c. pistachios, chopped
1/2 c. honey
1 inch lemon peel slice
1 tsp. lemon juice
dash or two of sugar

Line a baking pan with parchment paper. Set aside.

Brush olive oil onto a spatula. Set aside.

Add the sesame seeds to a small pan, and cook over low heat until lightly golden. Takes about 10-15 minutes. Stir occasionally. Remove from heat. Set aside.

Add honey, lemon peel, juice, and sugar to a pot. Heat over medium heat until simmering. Then stir continuously for 5 minutes. Turn off the heat and carefully remove the lemon peel. Discard the peel.

Immediately add sesames and pistachios to the honey mixture. Mix well. Empty onto prepared baking pan.

Flatten the mixture with the prepared spatula.

Cool at room temperature about 20 minutes until semi hard. Cut into bars. Wrap each bar in wax paper. Store in an airtight container.

Makes about 10-12 bars

The recipe I adapted is from lemonandolives.com.

Monday, May 1, 2017

Aussie Bites

1 3/4 c. rolled oats
1/4 c. sugar
1/4 c. dried apricots
1/4 c. raisins
1/4 c. ground flaxseed
1/4 c. sunflower seeds, unsalted
1/4 c. unsweetened coconut, shredded
1/4 c. quinoa, cooked or uncooked*
2 Tbsp. chia seeds
1/4 tsp. baking soda
1/4 c. honey
1/4 c. butter, melted
1/4 c. canola oil
1/2 tsp. vanilla

Preheat oven to 350 F.

Lightly grease a 24 count mini muffin tin.

Pour one cup of oats into a food processor. Process until the oats are basically oat flour.

Add in the remaining oats, sugar, apricots, raisins, seeds, coconut, quinoa, and baking soda. Pulse until apricots and raisins are in small bits.

Pour in the honey, butter, oil, and vanilla. Pulse until just combined.

Divide batter among the prepared tin.

Bake for 10-12 minutes, until the tops are turning golden.

Let cool in the tin on a cooling rack until completely cooled.

Remove from tin and store in an airtight container. Enjoy!

*Cooked quinoa gives a softer texture, but if you don't want to cook any, uncooked works too! I've made it both ways. Not gonna lie, cooked quinoa is better.

Here's a link to the recipe I used: http://thestayathomechef.com/homemade-aussie-bites/

Thursday, April 27, 2017

Pound Cake

1 lb. butter, softened but cold, plus more for greasing
1 lb. sugar
1 lb. eggs (approximately 8), room temperature
2 Tbsp. vanilla extract
1 lb. cake flour, sifted
1/2 Tbsp. salt

Preheat oven to 325 F.

Grease two loaf pans with butter and line with parchment paper, leaving enough parchment overhang to be able to pull the loaves out of the pans after baking.

In the bowl of a stand mixer with a paddle attachment, combine the butter and sugar, and beat on high for about 10 minutes, stopping frequently to scrape down the sides and bottom of the bowl. The mixture will become light and fluffy, almost completely white in color.

Add the eggs one at a time to the batter, mixing well on high speed between additions.

Add in the vanilla. Beat the mixture on high until completely smooth and evenly mixed.

Add the dry ingredients, and finish mixing the batter by hand, stopping as soon as the batter is smooth. You don't want to over mix it.

Divide the batter into the loaf pans. Bake for approximately 1 hour, rotating the pans at 15, 30, and 45 minutes. Rotate the pans carefully and slowly; try not to disturb the cakes.
Ice cream pound cake

Test with a toothpick after an hour, it should come out clean.

Allow the cakes to cool in the pans for 10 minutes before removing them from the pans. Cool the cakes on a cooling rack. Cool completely before serving.

This recipe is easy to halve if you only want one pound cake. I've served this pound cake plain, with fruit, with ice cream, and I've used it to make an ice cream cake. It's delicious and versatile.

Here's a link to the recipe I used: http://www.seriouseats.com/recipes/2012/02/easy-vanilla-bean-pound-cake-recipe.html


3 c. flour
1/4 c. butter, softened
1 tsp. salt
1 1/2 c. milk
1 tsp. sugar 
1 lb. ground beef
1 lb. ground pork sausage (seasoned is fine)
1/2 medium onion, chopped
1/2 tsp. kosher salt
1/2 tsp. ground pepper
1/2 tsp. garlic powder
3/4 c. bread crumbs
Dash MSG
A few Tbsp of beef broth
Lard or vegetable oil, for frying

To make the dough: Mix ingredients and knead until soft, smooth dough forms, adding flour as necessary. Set in mixing bowl covered with a towel for at least 30 minutes. It should be resting/rising in a warm place. I usually turn my oven onto the lowest setting and set the bowl on top of the stove.
To make the meat: Mix everything but the broth and lard/oil, then add small amounts of broth until meat is wetter but still sticks together well.  (Fry a small amount of meat in a frying pan to test seasoning, adjusting if desired).

Tear off golf-ball sized pieces of dough, rolling on a pastry cloth or lightly floured surface to make 4" circles. Cover half the circle with meat, and fold the dough closed over the meat, pinching and rolling the edges to seal and forming a roughly calzone shape.  Be sure to squeeze the air out before sealing.  Press the fleischkuechle gently to flatten it slightly.

Heat 1/2" deep of lard or vegetable oil to 325 F, fry fleischkuechle several minutes on each side until deep golden brown and/or meat inside is fully cooked.  

Freezes well, reheat in the oven at 350 F, for about 20 minutes, flipping them over once halfway through.
Here are links to recipes I was inspired from: https://cookpad.com/us/recipes/412970-fleischkuechle and https://library.ndsu.edu/grhc/https://library.ndsu.edu/grhc/foods/recipe/fleischk.html.

Greek Chicken

Plan ahead... needs to marinate...

1 lb. chicken, diced
2 Tbsp. olive oil
1 clove garlic, minced
2 1/2 Tbsp. lemon juice
1/2 Tbsp red wine vinegar
1/2 Tbsp oregano
2 1/2 Tbsp. Greek yogurt
salt and pepper
Hot cooked rice

Combine everything except the cooked rice into a large ziplock bag. Make sure the chicken gets coated in the marinade. Place in the fridge for 30 minutes, or up to 24 hours.

Remove the chicken from the bag into a skillet. Throw away the rest of the marinade.

Cook the chicken over medium heat until cooked through. Serve over the hot rice. We'll definitely be making this again.

Chana Aloo Masala

1 lb. russet potato, peeled and diced
2 Tbsp. olive oil
1 onion, diced
2 cloves of garlic, minced
salt and pepper, to taste
ground ginger, to taste
coriander, to taste
1 Tbsp. garam masala
28 oz. canned diced tomatoes
2 Tbsp. tomato paste
15 oz. garbanzo beans, drained
1/2 c. frozen peas
Cooked rice
Greek yogurt, optional

Boil the potatoes for 5-7 minutes. Drain and set aside.

Saute the onion in olive oil over medium heat in a large skillet until they are soft, about 5-7 minutes. Add in the garlic and spices, and saute one more minute.

Add the tomatoes and tomato paste to the skillet. Stir in the paste until it dissolves. Cook about 5 minutes, stirring occasionally. Taste and adjust seasonings as needed.

Add in the garbanzos and peas. Cook another 3-5 minutes, or until heated through.

Serve over cooked rice.

If you want, you can add a dollop of yogurt on top or just eat it as it. Both ways are delicious.

Here's a link to the recipe I adapted: https://www.budgetbytes.com/2016/02/chana-aloo-masala-chickpea-and-potato-masala/

Wednesday, March 22, 2017

Mac's Pub Brown Soda Bread

1 c. flour
3 c. whole wheat flour
1 Tbsp. wheat germ
1 Tbsp. oat bran
1 Tbsp. brown sugar
2 tsp. baking soda
1 egg
4 Tbsp. butter, melted
1 1/2 - 1 3/4 c. buttermilk

Preheat the oven to 375 F.

Butter and flour a 9x5x3 loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center. With a wooden spoon, stir in the egg, melted butter, and 3/4 cup of the buttermilk. Mix well, and gradually add enough of the remaining buttermilk to form a soft dough.

Spoon the dough into the prepared pan, smooth the top with a spatula as best you can.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool for about an hour.

Store in an airtight container.

Recipe from The Irish Pub Cookbook

Homemade Croutons

1-2 Tbsp. bacon grease
1-2 Tbsp. butter
4 slices white bread, crusts removed, cut into 1/2 inch cubes

Preheat the oven to 250 F.

Line a baking sheet with parchment paper.

In a skillet over medium heat, melt the butter and bacon grease.

Add the bread cubes, tossing to coat in the butter. Cook 5-8 minutes, or until crisp.

Transfer the croutons to the prepared baking sheet and keep warm in the oven until ready to serve. The croutons will continue to harden in the oven.

Serve on salad (or however it is you eat croutons). This was super easy and they were delicious. A good way to use up old bread.

Recipe from The Irish Pub Cookbook