Category Archives: Recipes

Quinoa Bread

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1 cup quinoa
1 cup water

Soak 1 cup raw quinoa in 1 cup of water overnight.
Preheat oven to 425
Blend quinoa and water mixture until a pancake batter consistency is achieved
Pour batter onto a parchment paper covered circular pan and spread the mixture evenly with a spatula.
Sprinkle on additional herbs/spices if desired
Bake for 15 minutes
Remove from oven, flip over, and bake for another 5-10 minutes until both sides are golden brown

Cashew Chicken

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1/2 cup soy sauce
1 tbsp. rice vinegar
1 tbsp. brown sugar
2 tbsp. oyster sauce
1/2 tsp. toasted sesame oil
3 tbsp. vegetable oil
6 chicken thighs, cut into small cubes
1 tbsp. chopped garlic
1 tbsp. chopped ginger
1 red pepper, chopped
1/4 cup sherry or chicken broth
2 tbsp. cornstarch
1 cup unsalted cashews

Mix together soy sauce, vinegar, brown sugar, oyster sauce and sesame oil.

Cook the chicken.  Add in the garlic and ginger and stir to combine.  Stir in the red pepper and let cook for 2-3 minutes.

Pour in the sherry.  Turn the heat to medium-low and pour in the sauce, then mix the cornstarch with 1/4 cup water and pour in.

Stir the sauce for 1-2 minutes to thicken, then add the cashews.

Curry Chicken Salad

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DRESSING

1/4 cup mayonnaise
1/4 cup plain yogurt
1 tsp. lemon juice
1/2 tsp. honey
1 tsp. curry powder
1/4 tsp. salt

SALAD

2.5 cups chopped cooked chicken
salt and pepper
2 stalks celery
3 green onions
1/2 cup sliced almonds

 

No-Knead Einkorn Bread

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  • 5 cups (600 g) of all-purpose einkorn flour or 6 cups (576 g) whole grain einkorn flour
  • ¼ teaspoon dry active yeast
  • 1 teaspoon fine sea salt
  • 1¾ cups of warm water
  1. Mix flour, salt and yeast together in a large mixing bowl.
  2. Add water and combine with a stiff spatula.
  3. When the flour is incorporated well, push down the sides of the dough and flatten the top.
  4. Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Depending on the weather, the time it takes to proof the dough may vary.
  5. Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
  6. When the dough is ready, place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
  7. Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
  8. The rounded dough can be proofed for one more hour before baking, but we found in our testing it did not make a difference in the finished loaf. Therefore, we turned the dough right into the pot and baked covered for 40 minutes. We also baked the loaf for 30 minutes covered and 10 uncovered, but in the end, found the best results at 40 minutes with a cover for the entire baking time. If you like a dark crust, return the loaf to the oven for 5-10 minutes more uncovered.
  9. Lift the loaf out of the dish and place on a cooling rack.
  10. You may also try this cooking method on a firmer dough.
  11. Let cool for at least one hour before slicing.

Crumb Cake (MOM)

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  • Wax paper a 9″ square cake pan
  • Cream 3/4 cup butter.  Gradually blend in 1 cup sugar; beat until light and fluffy
  • Blend of sift together:
    • 2 cups flour
    • 1 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/4 tsp. cloves
    • 1/4 tsp. salt
  • Add dry ingredients to creamed mixture (cut in)
  • Measure and reserve 1 cup of mixture
  • To remaining mixture, add 1 tsp. baking soda.
  • Beat until foamy two eggs; beat in 3/4 cup sour milk
  • Make a well in centre of flour mixture; add liquids and combine
  • Sprinkle crumb mixture on top and press down lightly.
  • Bake at 350 for 40-50 minutes

Black Forest Torte (MOM)

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  • 8 egg yolks
  • 1 whole egg
  • 1 tbsp. water
  • 1 cup sugar
  • 3/4 cup fine dry bread crumbs
  • 1/2 cup finely ground blanched almonds
  • 1/2 tsp. almond extract
  • 1/3 cup cocoa
  • 1/2 cup sifted all-purpose flour
  • 8 egg whites
  • 1 envelope (1 tbsp.) unflavoured gelatin
  • 2 tbsp. cold water
  • 2 1/2 cups whipping cream
  • 1/3 cup sifted icing sugar
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • cherry filling
  • grated chocolate or chocolate curls
  • candied or maraschino cherries
  1. Heat oven to 350 degrees.  Grease and flour two 9″ round layer cake pans, 1.5″ deep
  2. Beat egg yolks, whole egg, and 1 tbsp. water together until thick and fluffy, about 5 minutes at high speed on the mixer.
  3. Add sugar gradually, beating well after each addition.
  4. Fold in bread crumbs, almonds and 1/2 tsp. almond extract.
  5. Sift cocoa and flour together into mixture and fold to blend.
  6. Beat egg whites until just stiff but not dry; fold into first mixture gently but quickly.
  7. Divide evenly between the two prepared pans.
  8. Bake 25 minutes or until a toothpick comes out clean.
  9. Cool a few minutes then turn out onto racks
  10. When cool, split each layer into 2 thin layers.

 

  1. Put gelatin into small dish; add 2 tbsp. water and let stand 5 minutes.
  2. Set in pan of boiling water and heat until gelatin dissolves.  Let cool for about 1 minute.
  3. Beat cream, icing sugar, vanilla and 1/2 tsp. almond extract until just beginning to thicken while gelatin is dissolving and cooling.  Continue beating cream and add the gelatin in a very thin stream.  Beat until stiff peaks form.

 

  1. Put one of the thin layers of cake on a serving plate.
  2. Top with cherry filling, spreading evenly.
  3. Add another layer of cake.
  4. Spread with about 1/4 of the whipped cream.
  5. Add another layer of cake and another 1/4 of the whipped cream.
  6. Top with final layer of cake and ice whole outside of cake with remaining cream.
  7. Sprinkle sides and top of cake generously with grated chocolate or chocolate curls (unsweetened is best).
  8. Cut a few cherries in half and add them to the top of cake.
  9. Chill at least an hour before serving.

CHERRY FILLING

  • 14oz. can red pitted cherries
  • 1 tbsp. cornstarch
  • 1/2 tsp. almond extract

Drain cherries very well.  Measure out 3/4 cup of the juice (add a little water if necessary).  Add cornstarch to juice in a small saucepan and stir until smooth.  Set over high heat and bring to a boil quickly, stirring constantly.  Turn heat to low and cook 1 minute, stirring constantly.  Remove from heat and stir in almond extract and cherries.  Chill until thick and use as filling.

 

Cranberry Orange Bread

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  • 2 cups all-purpose flour
  • 1 cup oats
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup orange juice
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 tbsp. grated orange peel
  • 3/4 cup chopped cranberries
  • 1/2 cup chopped nuts (optional)
  1. Heat oven to 350
  2. Grease and flour bottom of 9×5″ loaf pan
  3. Combine first six ingredients, mix well, set aside
  4. Beat orange juice, eggs, oil and orange peel
  5. Add liquid to dry ingredients, mixing only until moistened
  6. Stir in cranberries and nuts
  7. Pour into prepared pan
  8. Bake 60-70 minutes

Chilled Marinated Cauliflower

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  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup water
  • 3 large garlic cloves, minced
  • 3/4 tsp. salt
  • 1 tsp. whole peppercorns
  • 2 bay leaves
  • 1 medium cauliflower
  • 1/2 finely minced red onions
  • 1/2 minced fresh parsley
  • a handful minced fresh basil
  • 1 medium carrot, grated
  1. Combine oil, vinegar, water, garlic, salt, peppercorns, bay leaves and cauliflower in a large saucepan.  Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
  2. Transfer to a serving bowl, cool.
  3. Shortly before serving, stir in onion, parsley, basil and carrot

Chinese BBQ Pork

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  • 2 tbsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. dark soy sauce
  • 2 tbsp. rice wine
  • 2 tbsp. yellow bean paste
  • 2 tsp. sesame oil
  • 1 tsp. five-spice powder
  • 2 garlic cloves, crushed
  • 1 tsp. finely grated ginger
  • 1 kg. pork fillet
  • 1 tbsp. honey
  1. Put sugar, soy sauce, hoisin sauce, rice wine, bean paste, sesame oil, five-spice powder, garlic, ginger and pepper in a bowl; mix them together
  2. Add pork to bowl; cover and refrigerate for at least 2 hours, or overnight
  3. Drain marinade into a pot, add honey, simmer
  4. Cook pork, basting with marinade