Tweeting with a side of French Toast

Amber — Wed, 08 Jun 2011 16:39:09 +0000

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

1/3 cup of brown sugar

2 tsp. of cinnamon

1/3 cup of butter, melted

3 apples, peeled and sliced

1 / 2 cup of raisins

1 loaf of bread, diced up into 1” squares

6 eggs, beaten

1 1 / 2 cups of milk

1 tsp. of vanilla extract

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

Amber — Sat, 30 Apr 2011 18:11:35 +0000

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

Amber — Sat, 16 Apr 2011 18:17:09 +0000

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

Amber — Sat, 02 Apr 2011 21:47:57 +0000

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

Amber — Sun, 27 Mar 2011 18:12:16 +0000

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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Comfort Food: BBQ Beef

Amber — Sun, 20 Mar 2011 19:26:21 +0000

A Plate of Comfort Food

So, a few weekends ago, I went to a retreat with a few friends. We met in a lovely space off of Shawnigan Lake and had a great weekend of rest and relaxation. The plan was to have it catered but, when that fell through, I decided to cater it myself. I went to Costco and loaded up on their baked goodies, snacks, chips and dips. (I didn’t want to be cooking all weekend!) The food was great and for dinner, I made the plate pictured above. Yum.

The recipe that anchored the plate was my Slow Roasted BBQ Beef. A virtual fool proof recipe that turns a tough cut of beef into a sweet and succulent meal. You can use any cut of beef you find, which makes this an affordable option. You can also use a slow-cooker, if you have one. I opt for the oven. Either way, it is an amazing meat dish. You can serve it on its own, or on a bun.

Recipe: Slow Roasted BBQ Beef

Ingredients

3 lb roast of beef, any cut
2 tbsp. of Feisty Seasoning
2 cups of beef stock or beer
1 bottle of your favourite BBQ Sauce

Instructions

In a large roasting pan, add the roast and rub all over with Feisty Seasoning. Pour the stock or beer into the bottom of the pan and cover tightly with foil. Roast in a 325 degree oven for 6 hours, or until the meat will shred. Once cooked, shred the beef and removing it from the pan. Add BBQ sauce and any remaining liquid from the roasting pan, to taste and serve.

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Next week. . .the recipe for Smashed Potatoes

Vegetable and Bean Stew

Amber — Sat, 26 Feb 2011 16:42:21 +0000

Vegetable and Bean Stew

When the weather is cold, this stew makes you warm inside. It also warms your heart knowing that you are eating so healthy. The beans are the best type of protein in this dish and the plethora of fresh vegetables make your eyes dance with each bite.

I like to take a trip to the grocer and buy every single vegetable that appeals to me. Think: a rainbow of colour; your body will thank you for it. Any vegetable can find a home in this recipe. If it’s a root vegetable, it goes in first so it has the longest time to soften and cook. If it’s a leafy green, it gets added last so the colour remains and the heat of the broth just wilts the tender leaves. You really can’t add the wrong thing. Trust me.

When I make soups with pasta in them, I never cook the pasta or allow the soup to remain on the heat once that pasta is added. This allows for the pasta to slowly absorb the soup broth without becoming overcooked.

Recipe: Vegetable and Bean Stew

1 tbsp. of olive oil
1 onion, chopped
1 carrot, chopped
1 turnip, chopped
1 tbsp. of Italian Flavour
1 tbsp. of salt
2 potatoes, diced
1 bunch of swiss chard, diced (greens separated)
1 bunch of asparagus, trimmed and chopped
1 cup of corn
1 head of cauliflower, cut into florets
1 large can of diced tomatoes
4 cups of chicken or vegetable stock
4 cups of water
2 cans of beans, rinsed and drained
1 cup of small, dried pasta

Instructions

In a large stock or soup pot, heat the olive oil over medium heat and add the chopped onions, carrots and and turnip. Saute until fragrant and add the Italian Flavour and salt. Continue to cook until the vegetables begin to brown. Add the potatoes, chard stalks, asparagus, corn and cauliflower and toss. Add the can of tomatoes in their juice and the stock and water. Bring the mixture to a boil and then reduce to simmer until the vegetables are tender, about 10 minutes. Add the beans, chard greens and the dry pasta and remove from the heat. Cover the pot and allow to rest for 15 minutes before serving.

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Happy 84th!

Amber — Tue, 22 Feb 2011 21:56:02 +0000

Happy 84th!

To my beautiful grandmother! 84 years young this week. Here’s a picture of the cake I made to honour her special day.

Love you. . .A

Amber’s Secret Salad Dressing

Amber — Sat, 05 Feb 2011 00:59:29 +0000

Celery Seed

When I tell people the secret in my salad dressing, they aren’t impressed. “Celery seed? You mean the stuff on the rim of the glass of my Bloody Mary?” It may not be impressive, but its what makes my famous salad dressing so great. Try it.

Recipe: Amber’s Secret Salad Dressing

Ingredients

2/3 cup of sugar
1 tsp. of sea salt
1 cup of vegetable oil
1/3 cup of white vinegar
1/2 tsp. of black pepper
1 tsp. of celery seed
1 tsp. of Dijon mustard

Instructions

In a large bowl or jar with tight fitting lid, combine all the ingredients and whisk or shake until smooth. For the best flavour, allow the dressing to sit in the fridge for 24 hours before serving.

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Peanut Parfait Pie

Amber — Sun, 30 Jan 2011 18:17:08 +0000

Peanut Parfait Pie

Happy Birthday to my husband! This is what I ‘cooked’ up to celebrate his final year in his 30′s. It’s a fast, delicious recipe that is for peanut lovers. The drizzle of chocolate sauce makes it decadent but isn’t necessary. I like to use unsweetened peanut butter to make it and not add any extra sweetener to the cream but you are welcome to. My suggestion would be to add about 1/4 cup of sugar to the cream as it begins to stiffen. Continue to beat until stiff peaks form and then use.

I used a pre-made graham cracker crust because I had one and it was easier than making my own. If you want, substitute graham cracker for an Oreo crust. Either way, it’s a great pie.

Recipe: Peanut Parfait Pie

Ingredients

1 8 inch graham cracker pie crust
1 lb. of cream cheese, softened
1 cup of creamy peanut butter
1 cup of sugar
1 tsp. of vanilla
3 cups of whipped cream, whipped to stiff peaks
Roasted and Salted Peanuts, for garnish
Chocolate sauce, for garnish

Instructions

Beat the cream cheese, peanut butter, sugar and vanilla together until smooth. In a separate bowl, whip the cream until stiff peaks form and then fold 1/3 of the cream into the peanut mixture. Spread the peanut mixture into the pie shell and top with the remaining whipped cream. Chill for at least 2 hours and then serve with a garnish of peanuts and chocolate sauce.

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