Monthly Archives: January 2018

Crisp Rosemary Flat Crackers

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  • 1 3/4 cups flour, plus more for the work surface
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons coarsely chopped rosemary
  • 1/2 cup water
  • 1/3 cup olive oil, plus more for brushing
  • Flaked sea salt, such as Maldon

Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.

Lightly flour a work surface.

Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.

Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.

Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.

Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.

Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.

Repeat to use all of the remaining dough.

Quinoa Breakfast Bowls (Instant Pot)

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  • 1 1/2 cups quinoa, soaked in water for at least an hour
  • 1 15 oz. can coconut milk
  • 1 1/2 cups water
  • 1 tsp. ground cinnamon
  • 1/4 cup pure maple syrup
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Drain the soaked quinoa and rinse well.  Place the quinoa in the bowl of your instant pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt.  Seal the lid and press the rice setting (low for 12 minutes).

Allow the pressure to naturally release, then open the vent and remove the lid.  Divide into 6 portions and store in fridge for up to a week.

When serving, top with milk, fresh fruit, coconut flakes, hemp hearts, or any other toppings.

 

Rice Pudding

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  • 1/2 cup arborio rice
  • 4 cups milk
  • 1/4 cup sugar
  • 1/2 vanilla bean, split
  • 3/4 tsp. almond extract

In a large saucepan, place all the ingredients except the almond extract.  Bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom, for about 30-40 minutes.  Taste the rice to check for doneness.  The rice should be very soft and plump.

Take the pudding off the heat and stir in the extract.  Serve immediately.

Fricadelle (MOM)

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  • 1 lb. ground beef
  • handful of breadcrumbs
  • grated onion
  • 1 beaten egg
  • 1 1/2 tsp. (roasted and ground) coriander
  • salt and pepper

Mix together and make into balls.

For the gravy:

  • roux of oil and flour
  • salt and pepper
  • water
  • oxo cubes

Pour gravy over the balls, cook for 1-1.5 hours at 350.

Rusks (DAD)

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  • 500g whole wheat flour
  • 250g margarine
  • 1/2 tsp salt
  • 50g bran
  • 2 eggs
  • 150g brown sugar
  • 2 tsp. baking powder
  • 90g Weetabix
  • 60g sunflower seeds
  • 250mL buttermilk

Mix all the dry ingredients, work in the butter, add the liquid.  Put on a try in spoonfuls and bake in a moderate oven.  When cooked, break into pieces and dry in a slow oven.

Chorizo Sweet Potato Skillet

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  • 1 tbsp. olive oil
  • 1 sweet potato
  • 1/2 lb. Mexican chorizo
  • 15 oz. can black beans
  • 1 cup uncooked long grain rice
  • 1 cup salsa
  • 1 3/4 cup broth
  • 1 cup shredded cheese
  • 2-3 green onions, sliced

Peel and dice the sweet potato.  Saute the cubes in olive oil for 5 minutes, or until they have softened about halfway through.  Add the chorizo to the skillet with the sweet potato.  Saute together, breaking up the chorizo as it browns.

Once the chorizo is fully browned, pour off any excess grease.  Rinse and drain the black beans.  Add beans, salsa and rice to the skillet.  Stir until everything is combined.

Add the chicken broth, stir briefly, then place a lid on the skillet.  Allow to come to a boil, and then reduce to a simmer for about 30 minutes.

After 30 minutes the rice should be tender and have absorbed all the liquid.  Turn off the heat, fluff up the mixture, and sprinkle cheese on top.  Return lid to trap heat and melt cheese.

Split Pea Soup

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  • 2 tbsp. olive oil
  • 3 leeks, halved and sliced into ribbons
  • 1 carrot, chopped small
  • 1 celery rib, chopped
  • Salt and pepper
  • 4 cloves garlic, peeled and sliced thin
  • 1 pound dried split peas, rinsed
  • 2 quarts vegetable stock or broth
  • 1-2 sprigs thyme
  • 1 bay leaf

Heat oil, add leeks, onion and celery.  Season with salt and pepper and cook until softened.  Add garlic and cook for 2 more minutes.  Add the dried peas and stir to coat, then add the stock, thyme and bay leaf.  Bring to a simmer, then reduce to a low simmer for 50-60 minutes, until peas have softened.  Remove thyme leaves and bay leaf and serve.

Add 1-2 cups diced ham when you cook the vegetables if you want.

Breakfast Potato Hash (Instant Pot)

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  • 1 large potato, diced
  • 1 large sweet potato, diced
  • 1 cup red pepper
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch of cayenne
  • 1/2 cup water

Toss prepared vegetables in olive oil and spices.

Add everything to Instant Pot with 1/2 cup water.  Set it to manual – high pressure.  Adjust the time to zero.  When the timer goes off, turn the steam release handle to venting.

Open the pot and turn on the saute function.  Saute for 5-6 minutes or until potatoes start to brown.

Quick Ramen

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Simmer a quart of chicken stock with a tbsp. of miso paste and a few slices of fresh ginger and mushrooms for 10 minutes.  Reduce the heat to low and keep warm.

Season 6 oz. of chicken with salt, pepper and garlic.  Grill over medium heat until medium done.

Soft boil an egg for 5 minutes.  Rest the egg in a bowl of cold water for five minutes before peeling and cutting in half.

Boil 4 oz. of ramen noodles for 3-5 minutes.

Put cooked noodles in large soup bowl.  Add the broth and the chicken, a sprinkle of thinly sliced onions, and the two egg halves.

Roasted Cauliflower with Cheese Sauce

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  • 1/2 tbsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1 lb. frozen cauliflower florets
  • 1 tbsp. olive oil
  • 1/2 cup evaporated milk
  • 1 tbsp. butter
  • 4 oz. cheese, shredded

Preheat oven to 400.  In a small bowl, combine paprika, garlic powder, cayenne, salt and pepper.

Spread the cauliflower out on a sheet, drizzle with olive oil and sprinkle on spice mixture.  Toss the mixture.

Roast in the oven for 30 minutes, stirring once halfway through.

 

Add the evaporated milk and butter to a pot.  Heat until butter is melted and milk is hot.  Turn to low and begin whisking in the cheese.