Monday, October 16, 2017
Saturday, October 14, 2017
I decided to make this recipe at midnight! It was easy because I had all the ingredients.
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt, or to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup vegetable oil, canola oil, or liquid-state coconut oil (melt in micro if necessary to liquify)
1/4 cup half and half
2 tablespoons mild or medium molasses
2 teaspoon of vanilla extract
Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.
To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.
To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.
Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix.
Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.
Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.
Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).
Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.
Wednesday, October 11, 2017
3 to 4 tablespoons oil
3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken
2 teaspoons sugar or honey
2 tablespoons soy sauce
1 tablespoon fish sauce
⅓ cup low sodium chicken broth or water
1 bunch holy or Thai basil leaves
In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.
Monday, October 2, 2017
For a crisp autumn day.
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 small onion, diced
Cherry tomatoes, diced
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Monday, September 4, 2017
It was a cool evening and pie making time.
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling4-5 cups (600-700g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp of strawberry jello mix
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
1 egg, beaten to use as a glaze
1 tsp (5g) sugar
In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.Place the berries into a large bowl, add the sugar mixture, jello, and lemon juice and toss to combine.Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.Line the pan with the rolled dough and press the edges.Cut the excess dough.Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.Roll the other piece of dough and cut into ½ inch (1cm) strips.Brush with water the edges of the pie crust.Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.Brush the pastry with some of the beaten egg and sprinkle sugar on top.Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.Remove from the oven and let the tart cool down for about 3 hours
Monday, August 28, 2017
Sunday, July 30, 2017
Slow cooked the pork tenderloin for 8 hours.
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon1
1 lb. boneless pork shoulder roast
2 bay leaves
1 cups chicken broth
Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.