Tag Archives: whole foods

Refried Beans (Instant Pot)

Put into the Instant Pot and stir till combined:

        • 2 cups dried, unsoaked pinto beans, washed and picked over
        • 3 cups vegetable stock or water (I use boiling water and stock paste from a jar)
        • 1 large onion, chopped
        • 5 cloves garlic, peeled and roughly chopped
        • 1 jalapeño pepper, sliced or chopped (leave seeds and ribs in)
        • 1 tsp paprika
        • 1 tsp ground cumin
        • 1 tsp chilli powder
        • 3/4 tsp salt
        • 1/2 tsp freshly ground black pepper
        • 1/2 cup tomato salsa, or some tomato paste and chopped tomatoes

Close lid of Instant Pot, and set to Manual > High Pressure > 30 minutes.  When pressure cooker beeps, either let stand for 10 minutes and open after releasing remaining pressure, or let pressure release naturally.

Mash the contents with a potato masher, or blend with a hand blender. 

Stir in:

        • handful of grated sharp cheddar cheese
        • handful of chopped red, or sweet, onion
        • small handful of chopped cilantro

Let it rest for a minute or two to let the cheese melt, then stir gently to combine.  It will thicken a great deal as it cools.

Comments Off on Refried Beans (Instant Pot)

Filed under dinner, food, Protein, Vegetarian (lacto/ovo)

More recipes…

Flowers & Vegetables

Check out Love and Warmth for more of my healthy and economical recipes!  If you’re a parent, you may find something else of interest, too.

Comments Off on More recipes…

Filed under food, whole food

Cashew Cream

  • 1 cup raw cashews or cashew pieces
  • Water to cover, OR, *boiling water to cover

1. a) Put the cashews into a bowl, or 2-cup measure, cover with water, and let sit overnight ~8 hours.

OR

* b) Put the cashews into a heat-safe bowl, and cover generously with boiling water. Let sit for ~2 hours.

2. After soaking period is over, using a fine colander, drain the water off of the cashews, discarding the water. Rinse cashews well.

3. Put the drained and rinsed cashews into a small blender with 1/2 to 1 cup fresh water.

4. Blend on high speed until the cream is smooth, and at your desired consistency. Add a pinch of salt, if desired.

Comments Off on Cashew Cream

Filed under food

Black Bean Tortilla Soup

We made this at work today, and it was super quick and easy.  Based on Mairlyn Smith’s recipe in her book “Healthy Starts Here!“.

The soup:

  • 3 cups chicken or vegetable broth
  • 1 x 540ml tin of garlic & olive oil diced tomatoes (or just diced tomatoes)
  • 1 x 540ml tin of black beans, drained and rinsed
  • 1 cup frozen corn kernels (or fresh)
  • ¼ cup salsa
  • 1 Tbsp hot sauce
  • 1 tsp cumin
  • 1 clove garlic, or use garlic powder
  • 1 cup fresh cilantro, chopped

The topping:

  • 1 cup thinly sliced green onions (about 5)
  • 1 ripe avocado, cut into cubes or slices
  • 1 lime, scrubbed well, and cut into wedges
  • 40 unsalted whole-grain corn tortilla chips, or 4 fresh corn tortillas

 

  1. Bring the broth to a boil in a soup pot.
  2. Add the undrained tomatoes, black beans, corn, salsa, hot sauce, cumin, and garlic; bring back to a boil. Reduce heat to a simmer and cook, covered, for 5 minutes.  Add cilantro, stir, and remove from heat.
  3. Ladle the soup into 4 deep soup bowls. Sprinkle each portion with the green onions, avocado, dividing evenly.
  4. Squeeze a lime wedge or two into each bowl. Crumble 10 tortilla chips into each bowl and stir gently. If using fresh tortillas, just tear into bite-sized pieces and add to each bowl.

 

Comments Off on Black Bean Tortilla Soup

Filed under food, Soups, Vegetarian (lacto/ovo)

Kristen’s Granola

Best on top of yogurt with fruit.

  • 2 cups rolled oats
  • 1 cup sliced almonds
  • 1/2 cup plus 2 tbsp all purpose flour
  • 1/3 cup light brown sugar
  • 2 tbsp poppy seeds
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tsp honey, warmed (added half way through baking)
  1. Preheat the oven to 300F and line a rimmed baking sheet with parchment paper
  2. In large bowl, toss oats with almonds, flour, brown sugar, poppy seeds, and salt.
  3. Over the stove, or in the microwave melt the butter in the maple syrup. Add it to the oat mixture and stir until thoroughly coated.
  4. Spread the granola onto the prepared baking sheet.
  5. Bake the granola in center of oven for 10 minutes.
  6. Stir the granola, and drizzle the honey over top.
  7. Bake for 20 minutes longer, stirring once more, until golden and nearly dry.
  8. Turn off the oven and prop the door open half way; let the granola cool completely in the oven, stirring occasionally.

Can be stored in an airtight container at room temperature for about three weeks.

Comments Off on Kristen’s Granola

Filed under Breakfast, Grains, whole food

Black Bean and Corn Patties

This is a recipe from Food52.  Smoked paprika is a must, as is a food processor.  We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).

Serves 4 to 6

  • 1 small yellow onion, chopped 
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained) 
  • 1 1/2 teaspoons cumin powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • Black pepper to taste
  • red pepper flakes, to taste
  • 2/3  quick oats, plus extra as needed
  • 3/4 cups fresh corn cut from cobs
  1. Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
  2. Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
  3. Add 2 cups of the beans and stir to coat with the spices and onions.  Turn off heat.
  4. Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
  5. Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
  6. Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.

Comments Off on Black Bean and Corn Patties

Filed under food, Protein, Salads, Vegetarian (lacto/ovo), whole food

Aarti Sequeira’s Keema

Love her recipes!

  • 3 Tbsp canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • ~ 1 Tbsp fresh ginger, minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp good garam masala
  • 1/2 tsp ground cumin
  • 1/2 teaspoon cayenne pepper

 

  • 1 lb ground beef
  • 2 medium tomatoes, chopped
  • 1 cup water
  • kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 2 tsp malt vinegar or apple cider vinegar
  • 1/4 cup cilantro, chopped
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

Comments Off on Aarti Sequeira’s Keema

Filed under comfort food, dinner, food, Main Course, Protein, whole food

Maple Quinoa Granola

This is based on a recipe at Food52, by “spacekase” — I’ve adapted it, ingredient-wise and quantities-wise to my own preferences.  The quinoa adds a definite crunch; use quinoa flakes if you don’t like the whole quinoa.

Maple Quinoa Granola

Maple Quinoa Granola

Preheat oven to 225F

Mix together in a large bowl, then set aside:

  • 2 cups whole rolled oats (not the instant kind)
  • 1/3 cup uncooked quinoa, the pre-rinsed kind (like Bob’s Mill)
  • 1 cup raw nuts, coarsely chopped (any kind that you like — I use walnuts & sliced almonds)
  • 1/3 cup raw sunflower seeds
  • 1/3 cup unsweetened coconut flakes or shreds
  • 3/4 cup dried fruit, chopped if big (I like apricots, dried cranberries & dried cherries)

For the coating, whisk together until thoroughly combined:

  • 1/3 cup coconut oil, liquid/melted
  • 1/3 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp sea salt

Pour the wet mixture onto the dry mixture, and stir until everything is completely coated.

Spread the mixture evenly into a large roaster, or onto a large cookie sheet, so that it covers the entire bottom.

Bake for 1 to 1 1/2 hours, until it is lightly browned.  Allow to cool completely.  Store in an airtight container.

 

Comments Off on Maple Quinoa Granola

Filed under Breakfast, food, Grains, whole food

Moroccan-style Vegetable Pie with Chickpea Crust

This recipe is from CBC’s “Best Recipes Ever

 

  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 sweet yellow pepper or red pepper, diced
  • 1 zucchini, diced
  • 3 cups small cauliflower florets
  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1 cup (250 mL) tomato pasta sauce
  • 1 tbsp lemon juice
  • 1 cup frozen peas
  • 2 tbsp fresh coriander or parsley, chopped
  • 2 tbsp almond butter or peanut butter

In large saucepan, heat oil over medium heat; fry onion, carrot, garlic, cinnamon, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes.

Add yellow pepper, zucchini, cauliflower and chickpeas; fry, stirring often, until pepper is softened, 8 minutes.

Add pasta sauce and lemon juice; cover and simmer over low heat until vegetables are tender, 20 minutes. Stir in peas, fresh coriander and almond butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)

Chickpea Crust*:

  • 1 cup (250 mL) rinsed drained canned chickpeas
  • 1/3 cup cold butter, cubed
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1-1/2 cups all-purpose flour
  • 1 tbsp milk

Meanwhile, in food processor, pulse together chickpeas, butter, 3 tbsp (50 mL) cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.*

Turn out onto floured surface; knead until smooth, about 2 minutes. Cut in half; roll out each to 10-inch (25 cm) circle. Line 9-inch (23 cm) pie plate with 1 of the circles; spoon in vegetable mixture. Lightly brush pastry edge with some of the milk. Top with remaining pastry; trim edge. Using tines of fork, press edges together to seal and crimp. Brush top with remaining milk; slash steam vents.

Bake in bottom third of 400°F (200°C) oven until golden brown, about 40 minutes. Let stand for 5 minutes before cutting.

*Note:  I had to add about 2T more butter, and 3T more cold water to make the dough hold together enough to knead it.

Servings: 6

2 Comments

Filed under dinner, food, Main Course, Vegetables, Vegetarian (lacto/ovo), whole food

Cauliflower and Chickpea Coconut Curry

This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy.  Chop up some hot pepper and add at the beginning if you’d like to zip things up.  Add some potato, small cubes, along with the cauliflower.

  • 2 Tbsp ghee or vegetable oil
  • 1 large onion, small dice
  • 3 cloves garlic, minced
  • 1” piece of ginger root, finely minced or grated
  • 2- 15 oz tins chickpeas, rinsed and drained
  • 1 28oz tin diced tomatoes
  • 1 head cauliflower, cut or broken into florets
  • 1 tin coconut milk (not sweetened!)
  • salt, to taste
  • ¼ cup cilantro, chopped

In a Dutch oven, heat the ghee over medium heat.  When it is shimmering, add the onion and stir occasionally until softened.

Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.

Stir in the spices and toast for a couple of minutes until they are fragrant.  Add a couple of drops of water to prevent burning, if you need to.  Stir constantly.

Add the tomatoes, coconut milk, chickpeas, and cauliflower.  Bring to a boil, reduce heat to low and cover.  Simmer for about 15 minutes, until the cauliflower is tender.

If desired, take lid off and cook for a few more minutes  until sauce has reduced to the consistency that you like.

Taste for salt.  Add the chopped cilantro and stir carefully.

Serve over brown basmati rice, or with roti or naan

Comments Off on Cauliflower and Chickpea Coconut Curry

Filed under food, Main Course, Protein, Vegetables, Vegetarian (lacto/ovo)

Spinach Quinoa Salad with Cherries and Almonds

This salad tastes much better to me with a double batch of the dressing.

  • 1/4 cup sliced almonds, toasted in dry frying pan or in oven
  • 1 1/2 cups quinoa, rinsed and drained
  • 2 cups baby spinach leaves
  • 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
  • 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup plain, low-fat yogurt (not Greek)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic, minced (about 2 tsp)
  • salt & pepper to season
  1. Bring 3 cups of water to a boil in a pot over medium-high heat.  Stir in quinoa.  Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
  2. Remove from heat and cool, covered, in pot.
  3. Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers.  Repeat with remaining spinach.
  4. In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
  5. In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
  6. Pour over salad and toss to coat.  Season to taste with salt and pepper.
  7. Chill for 30 minutes to allow flavours to develop, then serve.

Comments Off on Spinach Quinoa Salad with Cherries and Almonds

Filed under food, Grains, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

Tuna Melt

From the Basic Shelf Cookbook.  Good for when there’s “nothing in the fridge”.

 

  • 1 tin light tuna, drained
  • 1 cup grated sharp cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 Tbsp (or more) mayonnaise
  • 6 slices whole wheat bread or English muffins

 

Preheat oven to 375F

Mix tuna, cheese, celery, onion and mayo in a medium bowl.  Add freshly ground black pepper to taste.

Put equal amounts of tuna mixture on each bread slice and spread out evenly.

Bake in oven until cheese is melted, about 10 minutes.

Cut each slice of bread into four pieces.  Serve immediately.

 

1 Comment

Filed under food, Protein

Betty’s Couscous Salad

Betty didn’t specify how much couscous to cook , or how much feta to add for her delicious version of this salad, so I just wing it…

Dressing:

  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 clove garlic, crushed/minced
  • 2 tbsp snipped fresh dill
  • 1/2 tsp dried oregano
  • salt
  • pepper

Whisk all ingredients together, or shake up in a jar.

Salad:

  • 2 ripe tomatoes, cut into small pieces
  • 1 cucumber, unpeeled and cut into small pieces
  • red onion, sliced (to taste)
  • black olives, to taste
  • feta cheese, crumbled or cut up
  1. Cook the couscous, stir, and set aside to cool (follow the directions on the box); whole wheat is my preference.
  2. Combine the salad ingredients in a bowl.
  3. Add the dressing to the vegetables and toss.
  4. Add the couscous to the vegetables, toss.  Just before serving, gently stir in the feta cheese.

Comments Off on Betty’s Couscous Salad

Filed under food, Grains, Vegetarian (lacto/ovo)

Spicy Grilled Shrimp

Niall’s grilled shrimp recipe, discovered in Uncle Bruce’s ATK grilling book.

Marinade:

  • 1 teaspoon grated fresh lime zest
  • 5 Tablespoons fresh lime juice (~3 limes)
  • 3 Tablespoons olive oil
  • 1 seeded and chopped jalapeño chile
  • 1 Tablespoon chopped fresh cilantro
  • 6 minced garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Shrimp:

  • 1 + 1/2 pounds large shrimp, peeled, deveined, and butterflied
  • 1/2 teaspoon sugar

1.  FOR THE MARINADE:  Combine all of the ingredients in a bowl.  Measure out and reserve 2 tablespoons of the marinade for serving.

2.  FOR THE SHRIMP:  Pat the shrimp dry with paper towels, add them to the remaining marinade and toss to coat.  Cover and refrigerate for 15 minutes.  Remove the shrimp from the marinade and thread them onto skewers.  Sprinkle one side of the shrimp with the sugar.

3.  Turn all the burners on a gas grill to high, cover, and heat the grill until hot, about 15 minutes.

4.  Clean and oil the cooking grate.  Place the shrimp, sugared side down, on the grill.  Cook, covered, until lightly charred, 3 to 4 minutes

5.  Flip the shrimp and slide them to the cooler part of the grill, and turn off all the burners.  Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes.

6.  Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.

Comments Off on Spicy Grilled Shrimp

Filed under Protein

Buttermilk Ranch Dressing by Elise Bauer

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.

This delicious recipe is via Elise Bauer of Simply Recipes.

 

Comments Off on Buttermilk Ranch Dressing by Elise Bauer

Filed under Salads, Vegetarian (lacto/ovo)

Anne’s Quinoa Salad (via Pat Tamosetis)

  • 2 cups cold water or broth
  • 1 cup quinoa   (rinse well before using – I use organic white quinoa)

Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min).   The water should all be absorbed and the quinoa should be tender.  Let cool to room temperature.  I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.

  •  1 sweet onion (Vidalia or similar) finely chopped
  • 2 cloves garlic (crushed)
  • 2 tblsp olive oil/butter/coconut oil
  • Pinch each of white sugar and salt

Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.

Chop:

  • 2 stalks celery
  •  1 red pepper (half and half red and yellow)

Grate:

  • 1 peeled carrot
  • 1 peeled apple
  • 1/3 cup raisins or cranberries
  • 1/3 cup sunflower seeds

You can add any nuts, seeds, fruit or veggies that you like – be bold!  If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot.  Pour on the dressing.

Dressing

  • 1/4 cup olive oil (or less)
  • 1/3 cup apple cider vinegar
  • a squeeze bragg or soya sauce
  • bloop maple syrup (up to 1/8 cup)
  • squeeze of lime juice
  • 1/2 tsp mustard
  • 1 tsp dill weed
  • Orange zest (to taste)
  • Salt and pepper as suits your taste

Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies.  Fold to disperse dressing.  I stir the salad every hour or so to combine the flavours.  Refrigerate for an hour or overnight – enjoy!

Comments Off on Anne’s Quinoa Salad (via Pat Tamosetis)

Filed under Grains, Salads, Vegetarian (lacto/ovo)

Creamy Avocado & White Bean Wrap

Dressing:

  • 2 Tbsp cider vinegar
  • 1 Tbsp vegetable oil
  • 2 tsp finely chopped canned chipotle chile in adobo sauce
  • ¼ tsp salt

Cabbage-carrot Slaw:

  • 2 cups shredded red cabbage (or use shredded kale)
  • 1 medium carrot, shredded
  • ¼ cup chopped fresh cilantro

Bean-avocado Mixture:

  • 1x 15-ounce can white beans, rinssed and drained
  • 1 ripe avocado
  • ½ cup shredded sharp Cheddar cheese
  • 2 Tbsp minced red onion
  • 4x 8- to 10-inch whole wheat wraps or tortillas
  1. Whisk venegar, oil, chopotle chile and salt in a medium bowl.  Add cabbage, carrot, and cilantro.  Toss to combine.
  2. Mash beans and avocado in another medium bowl with a potato masher.  Stir in cheese and onion.
  3. To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap and top with about ⅔ cup of the cabbage-carrot slaw.  Roll up burrito style, or like a jelly roll.  Repeat with remaining ingredients.  Cut the wraps in half to serve.

Comments Off on Creamy Avocado & White Bean Wrap

Filed under food, Protein, Vegetarian (lacto/ovo)

Asian Inspired Coleslaw

This is from Bonnie Stern

Slaw:

  • ½ head Napa cabbage or green cabbage, shredded
  • ½ small red cabbage, shredded
  • 4 carrots, grated
  • 3 spring onions, chopped
  • Handful chopped fresh cilantro or parsley (use less if desired)

Dressing:

  • 3 Tbsp lemon juice, freshly squeezed
  • 3 Tbsp rice vinegar
  • 3 Tbsp liquid honey
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • ½ tsp hot chili paste
  • 2 garlic cloves, finely minced
  • 1 tsp fresh ginger root, grated or minced
  1. Place cabbages and carrots in a large bowl.  Pour boiling water over and drain well.  Rinse with cold water, and drain again (I skip this step)
  2. Toss green onions and cilantro with cabbage
  3. To make dressing, combine all of the ingredients until well blended.
  4. Toss dressing with the slaw.
  5. Taste, and adjust seasonings, if necessary.

Comments Off on Asian Inspired Coleslaw

Filed under food, Salads, Vegetables, Vegetarian (lacto/ovo)

English Country Bread from Food 52

I was thrilled when I discovered this recipe at Food 52; it really is just like the “country bread” that I love so much in England.  It is dense, and substantial.  It’s unbelievably quick to make and bake (no kneading or second rising — just a 45 minute rise,  then into the oven).

    • 1 package dry yeast, or equivalent (I use 2 1/4 teaspoons of bread machine yeast)
    • 1 teaspoon white sugar
    • 1 teaspoon kosher salt
    • 3 cups unsifted, unbleached all purpose flour OR 3 cups Canadian whole wheat bread flour (with 1 Tablespoon gluten flour, if desired)
    • 3/4 cups boiling water
    • 1/2 cup cold skim milk
  1. Stir dry ingredients together and set aside.
  2. Add boiling water to cold milk in a large bowl.
  3. To the milk & water, add half of the flour mixture and beat well by hand. Stir in the rest of the flour mixture, kneading in the last of the flour.  Knead a few times and shape into a “bread shape” 🙂
  4. Place the dough into a greased loaf pan.
  5. Cover with a clean towel and allow to rise in a warm place for 45 minutes.
  6. Preheat oven to 400 degrees.
  7. Bake, uncovered, for 25 minutes (I consistently need to bake the bread for 8 additional minutes).
  8. Remove from pan and allow to cool.

For original recipe, including the story behind it, go to Food 52 . Liz Schmitt, aka “Liz the Chef’s” blog is here.

Comments Off on English Country Bread from Food 52

Filed under Breads/Muffins/Biscuits, food

Tofu with Spicy Sesame Sauce

We’ve decided that we prefer this method of frying tofu to the General Tso version, but the sauce for the General Tso Version is better!

For the sauce:

  • ⅓ cup liquid honey
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh ginger, minced or grated
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons red chili pepper flakes (use less if you like things less spicy)

For the tofu:

  • 14 oz. extra-firm tofu, pressed*
  • ¼ cup cornstarch with a good pinch of salt and pepper
  • Vegetable oil for frying

 For tossing with the sauce and tofu:

  • 2 tablespoons sesame seeds, toasted if you have the time
  • 4 green onions, minced

Mix all of the sauce ingredients together in a small saucepan and bring to a boil over medium-high heat.  Simmer the sauce on low while you prepare the tofu.

Making sure that the pressed tofu has been thoroughly dried, cut it into ¾” to 1” cubes, and place them onto a large plate; we slice the entire block in half “sideways”, and then cut each shallow block into smaller pieces (we end up with 24 pieces).  Sprinkle the cornstarch mixture over the tofu, and toss the cubes and cornstarch gently with your fingers until the cubes are completely coated.

Heat half an inch of vegetable oil in a deep frying pan until just smoking.  Gently put the tofu cubes into the hot oil  and fry them on all sides until light golden. Carefully lift the tofu from the oil and set on paper towels to drain.  You may need to do it in batches, however, our 12” frying pan is large enough to hold an entire block’s worth of tofu.

When all of the tofu has been fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half of it over the tofu, tossing to coat. Sprinkle in the sesame seeds and green onions, and toss gently to coat evenly.

Serve immediately, with remaining sauce on the side for dipping or pouring over the tofu.

*To press tofu:  wrap the block of tofu in several layers of paper towels and set it on a flat plate. Place another plate on top of the tofu, and weigh it down with something heavy, such as a can of tomato juice. Let it sit for 20-30 minutes, or longer, if you have more time.

1 Comment

Filed under Main Course, Protein, Vegetarian (lacto/ovo)