Sunday, June 30, 2013

Cherry Lemon Tea Bread

The story of my life.  Hubby is out of cake.  Run to kitchen.  Turn on stove.  Find a recipe.  Bake and hope for the best.  Watch results which means .........

**********One Very Happy Husband**********



Lemon Tea Bread (adapted from America's Test Kitchen Family Baking Book )



Ingredients:

1 3/4 cups gluten-free flour

1/2 teaspoon baking powder

1/2 teaspoon salt

7/8 cup oil

1 1/4 cups sugar

2 teaspoons grated fresh lemon zest

3 eggs

1/4 cup almond milk

2 teaspoons fresh lemon juice

6 cherries, halved

Method:

Preheat oven to 350 F. Grease and flour an 8 1/2 by 4 1/2-inch loaf pan.

Whisk the flour, baking powder, and salt together in a medium bowl. Put the lemon zest the sugar into the bowl of an electric mixer and rub the two together until the sugar is moist and fragrant.

Add the oil to the bowl and combine with sugar-lemon zest mixture on medium speed until light and fluffy, 3 to 6 minutes.

Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the flour mixture, almond milk and lemon juice until just combined, about 20 seconds.

Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached.

Total time will be about 65 to 75 minutes for an 8 1/2 by 4 1/2-inch pan.

Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving. 


Eat and enjoy! 

Linked to
Two Cup Tuesday @ Pint Sized Baker      

Dilly Tomato Pie with Cheese Crust


I got my first issue of Allrecipes and did I ever have fun.  Is there anyone else who subscribed to the new magazine.  There is a section, this month on savory pies and I wanted to make all five of them.  In the end, I combined two and made a third with a different vegetable.

Their choices are Broccoli Cheese Pie, Tangy Tomato Tart, Sweet Onion Pie,  Asparagus Pie and Granny's Italian Zucchini Pie.  Some of the crusts were not traditional which was great for me.  I am always looking for alternatives to avoid flour and crusts with lots of fat.

My first masterpiece was a combination of the Broccoli and Tomato.  I used the crust from the broccoli which had cheese in it with tomato for the vegetable.

Dilly Tomato Pie with Cheese Crust

3 tomatoes, sliced thin
1 cup shredded Cheddar cheese  (I mistakenly used the wrong measuring cup and ended up with an extra one half cup - it certainly came out beautifully so if the dough does not feel right, add some cheese.)

3/4 cup gluten-free flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 cup olive oil

1 tablespoon olive oil 1 onion, chopped 1/4 pound fresh mushrooms, sliced 2 tablespoons gluten-free flour
1 cup half-and-half cream

1/2 cup dill dip (store brand or homemade) 1 teaspoon salt 1/4 teaspoon ground nutmeg 3 eggs, beaten

Method:
 

Preheat oven to 400 degrees F.

In a bowl, mix the Cheddar cheese, 3/4 cup GF flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.


Heat the 1 tablespoon oil in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, dill dip, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat.  Gradually stir in eggs. 


Place tomato slices in pie crust and cover with above mixture.

Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

Eat and enjoy.  I think it was the addition of the dill tip that made this spectacular.  You could use any dip that you think would work and I am taking bets on how delicious, it will be. 

Linked to         What did you do This Weekend          See Ya in the Gumbo  

Tuesday, June 25, 2013

Apple and Dark Chocolate Wonton Parcels - WWDH



This week, is my turn to pick the recipe for our group, Wednesdays with Donna Hay, and I decided to do something different and intriguing.  I chose these wontons, filled with apple and chocolate.   Today is a Jewish fast day and I thought, we would be treated to a nice sweet after the fast.

I made these, this afternoon, and could not taste them because of the fast so I just stared.  Eventually, I turned my back and walked away.  The truth is, at that moment, a glass of water would have been more tempting.

You can find this recipe online.  It is an easy recipe, kind of making a sandwich out of two wontons and plopping the filling on.  These are baked and not fried which makes them a lot healthier.

Pull up a chair and try one then go on over to the other WWDH cooks ------
Margaret Gaye Kayte,

Linked to   Frugal Follies   Foodie Friday     Friday Favorites      Full Plate Thursday   

Monday, June 24, 2013

Pan de Mango

 
 
Each year at this time, our dear friend and vivacious  lady, Louise of Month of Edible Celebrations  brings forth her picnic game.  I look forward to this year after year.  This is my fourth time participating and each year, I meet wonderful people and eat great food, at our picnic.

Each person participating, selects a letter and makes a food to bring to the picnic starting with that letter.  In past years, I have taken some really challenging letters such as Q but since quinoa became such a popular food, it is not such a challenge.  This year, I have chosen O for Oriental Pasta Salad.  Salads are great at a picnic and this one is filling and yummy.


Do you know about My Kitchen My World? Each month, they travel to a new location and we cook dishes from that place. Last month was Argentina and this month is Cuba. The group is open to everyone. If you are interested, go on over and leave a comment. There are no requirements as to how often you have to cook. Simply, join in and have fun.

Cuban Mango Bread - courtesy of the Cocina Cubana Club 
 

Ingredients:

2 cups gluten-free flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup dried cherries, soaked in hot water for 10 min and drained (
I used fresh cherries instead)
1 cup sugar
2 eggs
2/3 cup oil
1 teaspoon pure vanilla extract
2 chopped firm-ripe mangoes 

1 tablespoon lime juice

Method:

Preheat the oven to 350°. Grease two 7x3" loaf pans. 


In a medium bowl, combine the flour, cinnamon, baking soda and salt. Add the cherries and stir until evenly distributed. 

In another bowl, with a whisk or an electric mixer, beat together the sugar, eggs, and oil until fluffy and light colored, about 3 minutes.

Add the vanilla. Add the flour mixture to the sugar mixture and beat just until smooth. Do not overmix.

With a large spatula, fold in the mangoes and lemon juice. Scrape the batter into the prepared pans. 


Bake in the center of the oven for 35 to 40 minutes, or until the top is firm, the loaf pulls away from the sides of the pans, and a cake tester inserted into the center comes out clean.

Remove from the pans to a wire rack to cool completely. When cooled, wrap in plastic wrap and let stand at room temperature until ready to serve. 


I hope you sit near me so you can taste these at our picnic.

I'm going on a picnic and I'm bringing ............
A - Aloo Gobi

Linked to     Tasty Tuesdays     Frugal Follies        Full Plate Thursday         Fat Tuesday        Hearth and Soul     

Cranberry Pecan Orange Coffee Cake - THB

 Welcome to The Home Bakers
Our latest baked treat from the The Home Bakers is a tasty cranberry pecan orange coffee cake which fits right in with my husband's preferences.  Nuts and fruit and coffee cake means it will disappear more quickly than usual.

Maria from Box of Stolen Socks. selected the cake, this time, and she did a good job, doing this.  

The cake was easy to put together and the fruit made it full bodied and moist.  I did use orange juice in place of the concentrate.  That with some zest and you recapture the orange flavor.  I am sure concentrate would have had a fuller flavor, though.

For information about the Home bakers and to see the recipes, each member has baked, go over here.   We are using the book, Coffee Cakes, Simple Sweet and Savory by Lou Siebert Pappas.


Sunday, June 23, 2013

Mango and Sweet Potatoes


I almost forgot, I bought 6 mangoes.  I can't imagine forgetting mangoes considering how much I enjoy them.  Fortunately, I discovered my mangoes, hiding behind something tall and I immediately rescued them.

Over the recent years, I have found that you can add mango to almost any dish.  I was planning a sweet potato dish so that became the target for my mango.  These two blend together beautifully and the flavors have a enough of a contrast they were distinct, in this dish.

I admit to adding brown sugar and there is no way, the sweet potatoes needed it and I recommend, it be made without the sugar.  My husband immediately commented on how sweet the dish was and it was.

Ingredients:
 
4 sweet potatoes, boiled and cut into chunks
2 mangoes, peeled and cut into chunks
1/2 cup brown sugar (omit)
1 teaspoon cinnamon

Method:

Preheat oven 350 degrees.

Grease a round baking pan with spray cooking oil.

Combine brown sugar and cinnamon.

Mix together mangoes and sweet potatoes.  Add the brown sugar mixture.  Spray cooking oil on top and bake for 20 minutes.

After this was completed, I thought, it would have been good to add raisins or nuts to the mix.

Eat and enjoy.


Peel yams and cut into 1/4-inch slices; drop into a bowl of water to keep from discoloring. Drain water and transfer to a large pot fitted with a steamer basket. Steam for 10 to 15 minutes or until tender when pierced with a fork. Preheat oven to 350 degrees and lightly butter a 13 x 9-inch baking dish. Stir together the brown sugar and cinnamon. Place half the yams, mangos, brown sugar mixture and butter in the dish. Repeat layers. (Dish may be covered and refrigerated for up to 24 hours at this point.) Bake at 350°F for 20 minutes; sprinkle with almonds and cook for 20 minutes more. - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.WJy4HOqZ.dpuf
Peel yams and cut into 1/4-inch slices; drop into a bowl of water to keep from discoloring. Drain water and transfer to a large pot fitted with a steamer basket. Steam for 10 to 15 minutes or until tender when pierced with a fork. Preheat oven to 350 degrees and lightly butter a 13 x 9-inch baking dish. Stir together the brown sugar and cinnamon. Place half the yams, mangos, brown sugar mixture and butter in the dish. Repeat layers. (Dish may be covered and refrigerated for up to 24 hours at this point.) Bake at 350°F for 20 minutes; sprinkle with almonds and cook for 20 minutes more. - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.WJy4HOqZ.dpuf
Peel yams and cut into 1/4-inch slices; drop into a bowl of water to keep from discoloring. Drain water and transfer to a large pot fitted with a steamer basket. Steam for 10 to 15 minutes or until tender when pierced with a fork. Preheat oven to 350 degrees and lightly butter a 13 x 9-inch baking dish. Stir together the brown sugar and cinnamon. Place half the yams, mangos, brown sugar mixture and butter in the dish. Repeat layers. (Dish may be covered and refrigerated for up to 24 hours at this point.) Bake at 350°F for 20 minutes; sprinkle with almonds and cook for 20 minutes more. - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.EG5N8caR.dpuf
4
pounds yams or sweet potatoes
3/4
cup brown sugar
3/2
teaspoon cinnamon
2
medium ripe but firm mangos, peeled, pitted and diced
1/4
cup butter
3/4
cup sliced almonds - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.EG5N8caR.dpuf
4
pounds yams or sweet potatoes
3/4
cup brown sugar
3/2
teaspoon cinnamon
2
medium ripe but firm mangos, peeled, pitted and diced
1/4
cup butter
3/4
cup sliced almonds - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.EG5N8caR.dpuf
4
pounds yams or sweet potatoes
3/4
cup brown sugar
3/2
teaspoon cinnamon
2
medium ripe but firm mangos, peeled, pitted and diced
1/4
cup butter
3/4
cup sliced almonds - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.EG5N8caR.dpuf
4
pounds yams or sweet potatoes
3/4
cup brown sugar
3/2
teaspoon cinnamon
2
medium ripe but firm mangos, peeled, pitted and diced
1/4
cup butter
3/4
cup sliced almonds - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.EG5N8caR.dpuf
4
pounds yams or sweet potatoes
3/4
cup brown sugar
3/2
teaspoon cinnamon
2
medium ripe but firm mangos, peeled, pitted and diced
1/4
cup butter
3/4
cup sliced almonds - See more at: http://www.mango.org/recipe/mango-and-almond-yams#sthash.EG5N8caR.dpuf

Thursday, June 20, 2013

Potato, Brussels Sprouts and Goat Cheese Pie



 I can call this a comedy of errors or a tragedy but considering, we ate a delicious pie, we can laugh at a major tribulation.  Yes, it was major.  You clean out my oven and you will agree with me.

I was thrilled when I came across this because it had a gluten-free crust so thank you the Local Beet. 

I spent a lot of time preparing this although now that I see how it all fits together, I probably can do this in half the time, next time.  The potatoes need to be boiled, the onions and mushrooms fried, the spinach and brussels sprouts microwaved or cooked on the stove.  There was mixing ingredients for the crust and for the filling.

I am sure, it sounds busy but not tragic and indeed it was busy and fun.  Everything was going smoothly.  I first baked the crust, then filled it and baked it again.  Still, all is well.

The timer went off and I opened the oven and pulled out the rack.  I have no idea how this happened but the rack tilted at about a 45 degree angle and some of the filling slid off into the back of my oven.  To me, it looked like most of the filling was gone.  I don't usually get upset about food mishaps but this one saddened me.  

My husband was talking with my son, on the phone, and heard me scream.  I guess, I did that, although I don't remember it.  I just remember the flash, like a photo of all that colorful food piling up, at the base of my oven.

Hubby to the rescue, son nervous on the phone, not knowing why Dad dropped him (phone).  My husband rescued what was left which turned out to be most of the pie and I reassured my son.

Long story short, the pie is not as pretty as before but the taste was beyond words.  We finished the whole thing and that was not my intention.  I have no regrets.



Potato, Brussels Sprouts and Goat Cheese Pie 
 
Crust :


4 large potatoes
1/4 cup sour cream 

Custard:

1 tablespoon olive oil
2 medium onions, thinly sliced

1/2 cup mushrooms, sliced
3 large eggs
3/4 cup heavy cream
6 ounces baby spinach, cooked

10 brussels sprouts, each cut into 3 pieces
1 large tomato, chopped
1/4 teaspoon nutmeg

1 teaspoon garden-fresh basil***
1 tablespoons garden-fresh chopped chives***
salt and pepper to taste
2 ounces fresh goat cheese

Peel and quarter potatoes. Cover with cold salted water. Bring to a boil and cook until tender. Drain and mash with sour cream and salt to taste.
 

Preheat the oven to 425 F. Grease a pie plate. Press in the potatoes evenly in the bottom and up the sides. Bake for 30 minutes or until lightly golden in the center and browned at the edges. Cool.

While the potato crust is baking, heat oil in a large skillet over medium-low heat. Cook the onions until caramelized about 30 minutes. Add mushrooms for the last 10 minutes.

Break the eggs in a measuring cup. Add heavy cream to the eggs so that the mixture measures 1 and 1/2 cups. Pour the eggs and cream into a medium bowl. 


Mix the nutmeg, salt, pepper, brussels sprouts, tomato and spinach. 

Fold in onions and goat cheese gently. 

Pour into the potato crust and bake until the pie is almost completely set approximately 20 to 25 minutes. Serve warm.


Please skip the step where the pie is spilled in the oven.


Do eat and enjoy.



I discovered a group, Herbs on Saturday, but don't get fooled by the Saturday.  You can cook on any day and still participate.  We all use herbs so join me and join them,

Chicken and Brussels Sprouts Stir Fry - SRS

Time for the Secret Recipe Swap.  I love these reveal days.  So many wonderful recipes are showered upon us.

This month, the blog I have cooked from is Sugar Dish Me and Heather is the one that makes the magic on this blog.   Heather describes herself as resident mommy, home cook, baker, and sugar dish maker. She is the mother of two boys who you will find on the blog.  Like most of us, she likes to cook and in my most humble opinion has cooked what I term as interesting dishes.  The photos and choice of ingredients had me salivating.  Selecting a recipe was not easy until I remembered the brussels sprouts in my refrigerator.

This is usually what happens to me.  I select a great soup or cake and imagine it on the table and then see I have an overabundance of some vegetable or fruit and the decision is out of my hands.  It usually works out well.

This time, it certainly did.  This dish has foods, I adore, broccoli, cauliflower, brussels sprouts and a meat.  Heather used beef and I used chicken.  A stir fry is almost always delicious and easy to make.  This proved true once again.


Chicken and Brussels Sprouts Fry




adapted from -  Sugar Dish Me

Ingredients :


1 tablespoon olive oil
1 medium onion, diced
1/2 clove garlic, minced
1 pound thinly sliced roasted chicken (already cooked)
1½ teaspoons sesame oil
1 cup water
2-3 tablespoons low-sodium soy sauce
1 cup chopped broccoli florets
1 cup chopped cauliflower florets
4 cups chopped Brussels sprouts
1 teaspoon black pepper
Cooked rice,  for serving


Method:


In a large skillet heat the oil over medium high. Add the onions and cook for about 3 minutes until they soften and are translucent. Add the garlic and let it cook for about a minute.


Then add the chicken and drizzle the sesame oil over the chicken.  Cook for one minute to heat.


Pour in the water and soy sauce. Let it start to simmer  and add the brussels sprouts. Toss and stir with the onions, garlic,chicken, and sauce. Cook for about 7 minutes, stirring occasionally.
 

Add the broccoli and cauliflower and sprinkle with the black pepper, and cook everything until the Brussels sprouts are tender and the broccoli is still bright green and slightly crisp.

Serve over rice or noodles.



HungryLittleGirl