Tag: recipes

Bird Suet

We made bird suet. For the past year, I’ve been saving citrus shells in the freezer. Juice a lemon – pull out the segments, add the shells to the bag. Use orange in a recipe – same thing. If you want the zest, make stripes down the shell. Or random spots.

The suet recipe we make is vegan. I know a lot of birds eat meat, but I happen to have a lot of coconut oil on hand. And it’s solid under 76 degrees, so it won’t melt if we get a random warm-ish day.

1 cup coconut oil
1/2 cup cheap peanut butter (the kind with sugar – I avoid anything that’s got crazy ingredients like HFCS or stabilizers)
1 T hot pepper flakes
1/2 cup corn meal
1 cup rolled oats, run through a food processor to powder
1/2 cup whole wheat flour
2 cups bird seed

Put a pot on low heat, add the coconut oil, peanut butter, and hot pepper flakes (I used hot pepper powder, so it isn’t really visible).

Stir both the oil and peanut butter have melted. Remove from heat and stir in other ingredients.

Voila, suet. Scoop into citrus shells (you’ll need something to hold the shells upright until the suet cools and sets) or pour into a glass food storage container. Once it sets, you can cut to fit your suet feeder. Remaining bits can be melted and re-poured.

 

Pies

Again this year, no one wanted to make the pumpkin pie for Anya’s preschool feast. So I volunteered. I didn’t want to make the same pie a few days later for our dinner.  A bit of Internet searching and I found a dairy free pie for her class and a carrot pie for us. Both were incredibly good.

Because these are custard fillings, I blind baked the crusts. When dough is in pie plate, lay aluminium foil over the whole thing. Pour white sugar into the lined pie plate. Bake at 350 — 40 minutes for non-refrigerated coconut oil crust, 60 minutes for butter crust that was refrigerated for an hour after being placed in pie plate. Remove from the oven, allow to cool, and pick up the aluminium foil with the sugar & dump it back into the sugar bag. Since the crust is already baked, I covered the pie’s edges with aluminium foil to bake the completed pie.

Vegan Pumpkin Pie – adapted from https://chocolatecoveredkatie.com/2013/11/04/healthy-pumpkin-pie-recipe/ and http://minimalistbaker.com/coconut-oil-pie-crust/

Pie Filling:
20 oz pumpkin puree
14 oz can coconut milk without emulsifiers
2 tbsp ground flax (or 2 eggs)
1/4 cup rolled oats, powdered in food processor
1/3 cup brown sugar
2 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 tbsp vanilla extract

Crust:
2 cups all purpose flour
1/2 tsp sea salt
2/3 cup solid coconut oil
6 tbsp ice cold water

Crust:
Put about half a cup of water into a glass and place in freezer.
Mix salt and flour, then use a pastry blender to cut in coconut oil.
Add 4 tablespoons of water from freezer and mix in. Add a little more water, a teaspoon at a time, until dough forms.
Split dough in half, wrap with clingfilm, and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Remove from refrigerator and roll out dough. Place into pie plate and bake for 30-40 minutes until it is cooked.
Remove crust from oven and allow to cool while making filling.

Filling:
Preheat oven to 400 degrees.
Drain watery liquid from tin of coconut milk and reserve. Combine coconut milk solids with pumpkin puree and mix to combine.
Add sugar, spices, vanilla, and salt. Mix well.
Add ground flax seed (or egg) and mix. Pour into pie crust, cover crust edge with aluminium foil, and bake for 30-50 minutes until pie has mostly set.
Cool, refrigerate for 4+ hours.

A lot of kids really enjoyed the pie (it never occurred to me that “picky eating” extended to pie … but I learnt last year that, yeah, a lot of kids won’t eat pie. Especially not a pie that’s got any sort of could-be-a-veggie in it. For a normal snack/dessert, I make the filling, put it in ramekins, and steam it in the pressure cooker. Same flavour without the trouble of making a pie crust.

The recipe made two “normal” sized pies (i.e. not deep dish), and there was plenty for twenty people (sixteen kids, four adults). With enough left over that all three of us got a slice after class 🙂 Since I expected to have pumpkin pie on Tuesday, I wanted to make something different on Thursday. I found a carrot pie at http://www.craftycookingmama.com/carrot-pie-perfect-fall-holiday-pie/ and adapted it a little bit. I used the all-butter crust from Smitten Kitchen.

1.5 lbs carrots
2 T butter
1/2 cup heavy whipping cream
1/2 cup maple syrup
2 eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
1 tsp vanilla
2 tbsp tapioca powder

Preheat oven to 350 degrees.
Boil carrots for 20-30 minutes until they are tender. Drain water & return to heat to evaporate excess liquid.
Place carrots, butter, and cream in a food processor and puree until smooth.
Add the remaining ingredients to the food processor and puree until well mixed.
Pour into cooled crust and bake at 350 for 60 minutes until pie is set (knife inserted into centre comes out clean).

Served with maple whipped cream — add a few tablespoons of maple syrup to one cup of heavy whipping cream and whip until stiff peaks form.

This pie was really good too – Scott didn’t realize it was carrot-based until I mentioned it. It’s creamy and spicy and really good. So good we didn’t manage to get any pictures 🙂

Curried Salad

I made a really good curried salad based on a recipe I found online. I omitted the sriracha from the sauce and used a little of Penzey’s Bangkok Blend to add a little flavour and heat. I also poached a salmon filet (for Anya and I) and some chicken (for Scott). Flaked / shredded the meat and coated it in the sauce. Then I made the salad (without cilantro), drizzled with the curried peanut sauce, added the meat, and topped with some crunchy noodle things.

Halloween Flatbreads

We volunteered to make the ‘healthy snack’ for the preschool class Halloween party again this year. We made pumpkin-shaped flat breads with carrot hummus.

Flat Bread Recipe:

4t active dry yeast
1t Penzey’s roast garlic powder
2t Penzey’s italian herbs
1t sea salt
1t sugar
4 cups all purpose flour
2T olive oil
1.5 cups water
1 large carrot, shredded finely

Combine all of the dry ingredients and mix, then add in water and oil. Kneed until it becomes a smooth and stretchy dough. Add carrot shreds and kneed to distribute throughout dough. Allow dough to rise until doubled (at least an hour).

Heat electric griddle to 375 F. Roll pieces of dough to ~1/8″ thick and cut with pumpkin-shaped cookie cutter. Cook for 2-3 minutes on each side.

Carrot Hummus Recipe:

1c dried garbanzo beans – in a pressure cooker, add about 1/2 teaspoon baking soda, 1 teaspoon salt, and water. Cook at high pressure for 45 minutes. Add about a pound of carrots and cook for another 15 minutes.

In a food processor, combine 1/4c fresh lemon juice and 1/4c tahini. Pulse to combine. Fill with garbanzo beans and carrots, and blend until smooth.

We topped the flatbreads with the orange-coloured hummus to make pumpkin flatbreads:

Spent Grain Banana Bread Muffins

We brewed ten gallons using a partial mash technique. Five pounds of spent grains! Four pounds of two-row malted barley and one pound of Gambrinus honey malt. This means a lot of baking. Today, I came up with a spent grain banana bread muffin recipe.

Ingredients

6 Tbsp butter, melted
4 over-ripe bananas
1/3 cup honey
1/3 cup blackstrap molasses
1 egg
1 1/2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/8 tsp cloves
1 cup spent grains
1 1/3 cups whole wheat flour

Method

Preheat oven to 350 degrees Fahrenheit. Melt the butter and mash the bananas into the butter. Stir in the honey and molasses. Mix in the egg and vanilla extract.

Sprinkle spices over the mixture and mix. Stir in spent grains. Sprinkle baking soda over mixture.

Gently fold in the flour. Fill muffin tins about 2/3 with batter. Bake for about 30 minutes, until knife inserted into center of the largest muffin comes out without raw batter.

Avocado Chocolate Mousse

Mmmmm – I made an avocado chocolate mousse that a friend of a friend sent out. I modified the original recipe significantly: used a lot of carob in place of the cocoa, used maple syrup in place of honey, and used coconut milk in place of almond milk

Ingredients:

2 avocados (room temperature)
6 Tbsp coconut milk
5 Tbsp carob powder
1 Tbsp cocoa powder (I used KAF’s triple cocoa powder)
1/2 tsp vanilla extract
2 Tbsp maple syrup

Method:

Dice up the avocado into large chunks. Combine everything in a food processor and process until smooth and creamy. Eat 🙂

Fish And Chips

We had watched one of Gordon Ramsey’s cooking challenge shows where contestants made fish and chips using his technique/recipe. Aside: If you grow fresh English peas, you don’t need to add butter to your mushy peas. If you are adding butter, get a new variety of peas!

When we made the grocery list yesterday, Anya volunteered us to make fish and chips too. Interesting idea, it didn’t seem too difficult watching him do it 🙂 So we picked up some cod, potatoes, and yams (I love yam chips, especially dusted with a little cinnamon … doesn’t go well with fish, but if I’m boiling a big pot of oil, figured I’d make some of these too).

Ingredients, per Ramsey’s web site:

  • 4 175g thick cod fillets
  • 120g plain flour
  • 100g rice flour
  • 1 tsp baking powder
  • 130ml soda water
  • 170ml lager
  • Salt
  • 1 tsp sugar
  • vegetable oil for deep fryer

Dredge the fish in flour, then coat in the batter and fry at about 350 degrees F. I was worried that they wouldn’t be crispy and puffy like they are meant to be, but WOW. The batter was super puffy. Spewed oil all over the place too.

We made the fries using a method from Cooks Illustrated that starts with cold oil. I used carola potatoes. Wash potatoes, dry them, and cut them into batons (nice if they are close to the same size. I got some smaller super crunchy ones, medium sized ones cooked perfectly, and larger ones that didn’t crisp as much). Place in a dutch oven & fill with oil to just cover. Turn burner on high and bring to a boil (~5 mins) and then leave ’em alone for fifteen or twenty minutes to cook. When they start to get browned, scrape anything stuck to the bottom of the pan. When they reach the desired color, net them out with a slotted spoon or scoop. Salt immediately and eat.

fish and chips

Cannoli Recipe

We watched people making cannoli on MasterChef tonight, and Anya wants to make some now. I am trying to sort a good recipe.

Shells:

  • 7 oz all-purpose flour
  • 1 oz cocoa powder
  • 1 oz sugar
  • 2 eggs
  • ¾ oz butter
  • salt to taste
  • 1 tablespoon Marsala wine

Mix together the flour, cocoa powder, melted butter and eggs in a bowl. Then add the Marsala. The dough will start out quite sticky. Continue kneading until the dough is smooth, about 15 minutes. Form into a flattened disk and wrap in plastic wrap.  and let it rest for half an hour.

Roll out the cannoli dough to about the thickness of a penny. Cut it into circles with diameter of about 2.5″ for smaller ~1/2″ diameter forms, 3.5″ diameter circles for larger ~7/8″ diameter forms. Wrap the circles around the metal tubes to shape the cannoli and seal with a little dab of egg white. Heat a pot of oil to 375 degrees F. Fry the dough, still wrapped around the tubes, for about one minute. Use a skewer to remove the form from the hot oil. Let the cannoli cool on paper towels. Once cool, slide out the metal tubes. Fill shells immediately before serving – pipe filling into center and top with chopped pistachios, hazelnuts, or chocolate.

Honey Ricotta Filling:

  • 15 ounce whole milk ricotta, drained and squeezed dry
  • ¼ cup honey
  • ¼ cup powdered sugar
  • 1 vanilla bean, scraped
  • 1 ½ cups heavy cream, whipped to stiff peaks

Whip the heavy cream in the bowl of a stand mixer to stiff peaks and then set aside in the refrigerator.

Combine the ricotta cheese, honey, powdered sugar, and the scraped seeds of the vanilla bean.  Fold in the whipped cream. Cover and refrigerate for at least one hour.

Chocolate Mascarpone Filling:

  • 3/4 cup whole milk ricotta, drained and squeezed dry
  • 3/4 cup mascarpone cheese
  • 1/2 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 3/4 cup mini chocolate chips, plus more for decoration

Beat ricotta, mascarpone, confectioners sugar, vanilla, cinnamon, and salt together until smooth. Fold in mini chocolate chips. Cover and refrigerate at least 1 hour.

Corn Bread

Finally stashing my cornbread recipe somewhere because I can never find it. Scott wanted to make corn dogs this week – which is essentially coating sausage / veggie sausage and then dropping it in hot oil.

Ingredients:

· 1 cup all-purpose flour
· 1 cup cornmeal
· 2-3 tablespoons honey
· 1/2 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 egg, lightly beaten
· 1 cup sour cream
· 1/3 cup milk
· 1/4 cup butter, melted

Method:

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.

2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Homemade Dog Food

In case we do get a dog, I wanted to have a few recipes for homemade dog food because I really don’t want to feed a dog fat coated grain nuggets.

Liver Brown Rice

  • 2 lbs raw chicken livers (3 containers) – remember, you can also use beef liver
  • 2 cup of cooked brown rice, set aside
  • 1 cup of chopped carrots
  • 1 chopped broccoli,
  • 2 cup of water
  • 1 teaspoon olive oil for pan

Chop veggies and liver into bite sized pieces. Saute liver. Add water and simmer until liver is cooked. Add veggies and cook for a few more minutes. Cool and refrigerate/freeze.

Beef Sweet Potato

  • 1 pound of beef
  • 1 small sweet potato
  • 1/2 cup of carrots, diced
  • 1/2 cup of green beans, diced
  • 1/2 cup of flour
  • 1/2 cup of water
  • 1 tablespoon of vegetable oil for frying

Microwave the sweet potato until mostly cooked and chop into bite sized pieces. Dice beef and saute in olive. Remove meat from pan. Add flour and water to make a gravy. Add in veggies, sweet potato, and meat. Cook over medium-low heat until carrots are cooked (5-10 minutes). Cool and refrigerate/freeze.

Lots of Veggies (my own)

  • 3 lbs beef offal
  • 1 cups brown rice
  • 3 cups spinach, shredded
  • 1 zucchini, chopped
  • 1 cup peas
  • 1 tablespoon oil
  • 1/4 cup flour
  • 2 eggs
  • 1 cup meat stock
  • 1 1/2 teaspoon ground egg shells

Dice everything into bite sized pieces. Saute meat for a few minutes until mostly cooked. Add in flour, egg, and stock to make a gravy. Stir in veggies and cook for another 3-4 minutes. Cool and refrigerate/freeze.

Apples!

  • 3 lbs turkey/chicken
  • 1 cups brown rice
  • 2 apple
  • 2 cup carrots
  • 1 tablespoon oil
  • 2 tablespoons tapioca powder
  • 2 eggs
  • 1 cup meat stock
  • 1 1/2 teaspoon ground egg shells

Dice everything into bite sized pieces. Saute meat for a few minutes until mostly cooked. Add in flour, tapioca powder, and stock and heat make a gravy. Stir in fruit/veggies and cook for another 3-4 minutes. Cool and refrigerate/freeze.