Tweeting with a side of French Toast
So, as I type this, I am realizing that Twitter has begun to replace my urgency to add to my blog. Not with recipes, of course, but with thoughts and comments about food I’m cooking or eating. It is a fantastic way to have your ‘wordsbefew’ but still convey your message.
I do want to continue to add recipes to my site though. And, although I have not been teaching, I have been cooking and catering. Recently, I stumbled on this recipe and made it for dinner. It was tremendous and so, I share it with you.
: Cinnamon Raisin Apple French Toast
Instructions
In a large bowl, combine the brown sugar and the cinnamon. Stir in the melted butter. Add the sliced apples and raisins and stir until they are coated well. Pour the apple mixture into a greased 9”x12” glass baking dish. Spread the diced bread on top of the apples and set aside. Using the same bowl, combine the eggs, milk and vanilla. Pour this over and make sure all the bread pieces are fully soaked with the egg mixture. You may need to press some of the bread down into the egg mixture to assure this. Cover the pan with foil and refrigerate for 8-10 hours. One hour before you want to serve this, bake the foil covered casserole in an oven that has been pre-heated to 375°F for 40 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and let stand 5 minutes before serving.
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Spinach Dahl
Spinach Dahl
In keeping with the theme of my last post, I thought it a good idea to write my recipe for Dahl.
Dahl refers to lentils and are the best source of protein I know and possibly the all time favorite way to eat vegetable dishes in the whole of India. For the vegetarian population, it is the staple food source.
There are as many different recipes for “dahl” but this is my version using red split lentils. I also use this recipe to make lentil soup by adding more chicken stock or coconut milk.
Spinach Dahl
1 1/2 cups of red split lentils
3 1/2 cups of water
1/2 tsp. of salt
1/2 tsp. of ground turmeric
1/2 tsp. of chili powder
1 pound of spinach, rinsed and chopped
2 tbsp. of butter
1 onion, chopped
1 tsp. of ground cumin
1 tsp. of mustard seed
1 tsp. of garam masala
1/2 cup of coconut milk
Instructions
Rinse the lentils and soak them for 20 minutes. In a large saucepan, bring the water to a boil and stir in the salt, lentils, turmeric and chili powder. Cover and return to a boil, reducing the heat to low and simmering for 15 minutes. Stir in the spinach and cook for 5 minutes. In a small saucepan over medium heat, melt the butter and saute the onions with cumin and mustard seeds, stirring often. Cook until the onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and serve.
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Pakoras
Please don’t look at the length of this recipe and be turned away. I know that often a recipes length can be the determining factor in my choosing to make it or not BUT, this one is worth every ingredient.
Pakoras are street food in India. They can be found fresh and hot almost everywhere and the types of vegetables used varies. I like to use this recipe to eat up the leftover vegetables in my crisper drawer that might not be looking too good. Deep frying them covers a multitude of issues.
Chickpea flour is great for this recipe because it adds a nuttiness in flavour and, the ever important, protein. Enjoy!
Pakoras
1 cup of chickpea flour
1/2 tsp. of ground coriander
1 tsp. of salt
1/2 tsp. of ground turmeric
1/2 tsp. of chili powder
1/2 tsp. of garam masala
2 cloves of garlic, crushed
3/4 cup of water
Oil, for deep frying
4 cups of vegetables (cauliflower, onions, broccoli, asparagus, etc.)
Mango chutney, for dipping
Instructions
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees. Place the chickpea flour into a medium bowl and mix in the coriander, salt, turmeric, chili powder, garam masala and garlic. Make a well in the center of the flour and gradually pour the water into the well, mixing to form a thick, smooth batter. Coat the vegetables in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels and serve with mango chutney.
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Comfort Food: Creamed Corn
O.K, so this recipe baffles most people. I most often hear people exclaim, “I didn’t know you could MAKE creamed corn. . .I thought it only came from a can!”
No, in fact, it should never come from a can! Or, at the very least, it should be re-named because the canned version is nothing like the fresh one. They aren’t even distant cousins.
If you are a corn lover, prepare for nervana. . .
Recipe: Creamed Corn
2 cups of frozen corn
2/3 cup of water
1/8 tsp. of salt
3 tbsp. of butter
1/3 cup of cream
2 tbsp. of flour
1 tbsp. of sugar
Instructions
In a medium saucepan, combine the corn, water, and salt. Bring to a boil and then add the butter. In a small bowl, whisk together the cream, flour, and sugar. Stir the mixture into corn. Cook over medium-high heat until thick and bubbly and serve.
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Comfort Food: Smashed Potatoes
As promised, here is the recipe for the smashed potatoes.
It always a great idea to eat your potatoes with their skins intact because the skin contains all of the vitamins and minerals found in the root vegetable.
My preference for this recipe is to use the small roaster potatoes that look like large baking potatoes, only smaller. However, any starchy potato will work well. I choose to add spinach because it boosts the amount of vegetables in your meal, adds colour and flavour and, smothered in butter, salt and mashed potatoes, your finicky eaters won’t even notice the green stuff!
Recipe: Smashed Potatoes
- 5 lbs of potatoes
- Water
- Salt
- 1/2 cup of milk
- 1/4 cup of butter
- 1 lb. of fresh baby spinach
- Seasoning Salt, to taste
Instructions
In a large pot, cover the potatoes with water and add 1 tbsp. of salt. Bring the pot to a boil and simmer the potatoes until they are tender; approx. 20 minutes. Once they are tender, strain off the water and smash them using a potato masher. Add the milk, butter and spinach and stir well. Season to taste with Seasoning Salt and serve.
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