Friday, November 30, 2012

Lemon Spelt Bread


The following bread recipe comes from Green Kitchen Stories. It was really great dipped in olive oil and balsamic vinegar. I made the dough in the bread maker, and then baked it in the oven. I did alter the baking instructions for ease, and it turned out just as well. So here is recipe  number 5 for recipe week:

Lemon Spelt Bread (Adapted from this recipe from Green Kitchen Stories which was adapted from a recipe by danish chef Oscar Umahro)

Makes 1 large loaf

1/2  C spelt flakes
1 medium sized lemon ( juice and zest)
1.5 C cold water
0.5 Tbsp salt
2 1/4 tsp yeast
1.5 Tbsp olive oil
3.5 C spelt flour

1. Mix the spelt flakes with lemon zest and juice and let sit for 15 minutes
2. Mix together the water, salt, yeast, and olive oil in a large bowl. 
3. Gradually incorporate the flour and spelt flake mixture. 
4. Knead for 5 minutes. It should be elastic and slightly moist
5. Line a baking sheet with parchment paper
6. Form the dough into a long thin shape and put in the baking sheet and cover with a clean tea towel. 
7. Let rise until twice its size ( about 2 hours) in a warm location. 
8. Preheat oven to 425F. 
9. Bake for 25-30 minutes 

Thursday, November 29, 2012

Quinoa Falafels

Recipe number 4 for Recipe Week comes directly from my newest cookbook: Quinoa Revolution by Patricia Green and Carolyn Hemming. I loved their last cookbook so much that I couldn't resist getting this one. I like how they've included the nutritional information with the recipes this time, and the desserts on average have less sugar. So far I've made 4 recipes, and I would make three of them again. So without futher ado:

Quinoa Falafels
taken from Quinoa Revolution, Patricia Green and Carolyn Hemming 2012.

1 C water
1/2 C quinoa
1 1/2 C cooked chickpeas ( or one 14 oz can drained and rinsed)
1/2 C chopped fresh parsley
2 tsp minced garlic
1 large egg
3 Tbsp canola oil
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp salt

1. Preheat oven to 400F. Line a baking sheet with parchment paper. 
2. Cook the quinoa with the water according to package directions. Let sit and fluff with a fork. 
3. Combine the chickpeas, parsley and garlic in a food processor until the chickpeas are finely chopped but not a paste. Add the rest of the ingredients and mix only until just combined. 
4. Scoop out the mixture by the Tablespoon onto prepared baking sheet, leaving an inch between each.  Press down on each to make a small patty.
5. Bake the falafels for 10 minutes on each side. Let cool for 5 minutes.
6. Enjoy on a salad or in a pita with vegetables and yogurt.
7. I froze half of the falafels on a cookie sheet, and then transfered them to a ziploc bag, so that I could take them out of the freezer individually when I wanted them.

Wednesday, November 28, 2012

Roasted Eggplant and Hummus Pizza

Recipe three for Recipe week. This is a recipe I'm particularly proud of because I feel like its actually mine. The crust is from Crazy Plates, and I've been using it as my basic pizza crust for years. It's one of the few recipes that I know off the top of my head. I make it by hand sometimes, but I happened to throw the ingredients in the bread maker on the dough setting this time, and it was all set to go when it beeped. I've also included the pictures of the pizza that Louis enjoyed that night - Italian sausage and red pepper. 
Roasted Eggplant and Hummus Pizza

1/4 - 1/2 C of your favorite hummus
2 mini eggplants
1/4 C fresh oregano finely chopped
1 Tbsp balsamic vinegar
1/2 pint of baby bella mushrooms
1 small onion, sliced
1/2 recipe of whole grain pizza crust ( which follows)
1/2 C shredded mozarella
1/3 C Crumbled feta cheese
fresh parsley
extra virgin olive oil
1. Preheat the oven to 500F
2. Slice the eggplants lengthwise into quarters, then slice into 1/2 inch slices
3. Slice the mushrooms
4. Put eggplant, mushrooms, and sliced onions in baking dish and drizzle with oil  and balsamic vinegar and toss with oregano until evenly coated
5. Roast for 15-20 minutes. Remove from oven and turn oven down to 450F
6. Roll out the pizza crust and put it on a pizza sheet ( you could also use a pizza stone here). 
7. Spread the hummus over the surface and cover with the roasted vegetables
8. Sprinkle the mozarella and feta evenly on top
9. Bake for 14-15 minutes. Remove from oven and garnish with fresh parsley and drizzle with olive oil. 
10. Enjoy with a fresh green salad. 

Whole grain pizza crust ( makes 2 pizzas) taken from  Crazy Plates "No Business like Dough Business" 1999 Janet and Greta Podleski

2 1/4 tsp yeast
1 Tbsp honey
1 Cup warm water (105 to 115F)
1.5 Tbsp olive oil
1 tsp salt
2.5 C flour ( I use 1 cup whole wheat and 1.5 C whole white)

Directions by hand:

1. Put yeast in a large bowl
2. Mix honey with warm-hot tap water and pour over yeast. Let sit until foamy in a warm area ( about 10 minutes)
3. Stir in olive oil and salt. 
4. Gradually add in flours ( which are already mixed together) and incorporate with hands. The dough should start to come away from the sides of the bowl, but still be pliable. There may be some left over flour which you can use for flouring the work surface. 
5. Knead dough on lightly floured surface for 10 minutes until dough is a nice smooth ball. 
6. Lightly coat the ball with a small amount of oil and put in a bowl. Cover the bowl with a clean tea towel and place in a warm place to rise for about 1 hour. I heat the oven to 150F while I'm kneading the dough, then turn it off and put the dough in the oven. 
7. Remove the dough from the oven and roll out on a floured surface. I've also taken up throwing the dough which is very fun ( and sometimes messy). Lightly coat the pizza pan with oil before placing dough on the pan. 
8. Cover with desired ingredients and bake for about 14 minutes at 450F. 

Tuesday, November 27, 2012

My Go To Power Bars

As promised, here is recipe number two for Recipe Week. These power bars are easy to make and full of nutrients. They are packed with simple sugars, complex carbs, protein, and a hit of caffeine which makes them a perfect snack in the middle of long hike. They are my go to power bar recipe. 

My Go To Power Bars
inspired by this recipe by Heidi Swanson, 101 cookbooks

1 Tbsp coconut oil
1 C hemp seeds
1/3 C pumpkin seeds
1/3 C sunflower seeds
1/6 C chia seeds
1/6 C slivered almonds
2/3 C shredded coconut
1 1/4 C rolled oats
1 1/2 C crisp rice cereal
1/2 C semi-sweet chocolate chips ( optional )
1 C brown rice syrup
1/4 C ground espresso beans
1 tsp pure vanilla extract
1/2 tsp salt

1. In a large bowl, mix together seeds, nuts, coconut, oats, and rice cereal.
2. Line a 9x13" pan with parchment paper
3. Combine the coconut oil, rice syrup, salt, espresso, and vanilla in a small saucepan and heat over medium heat until it begins to boil and thicken a bit. 
4. If using chocolate chips, let the syrup mixture cool slightly. Pour the syrup mixture over the oat mixture and mix well. Press in prepared pan. I put some butter or coconut oil on my hands, and do it with my hands rather than a utensil. 
5. Cool to room temp and cut into bars. 
6. Take them on your next excursion involving activity. I usually freeze at least half of the batch and take them out when we need them. They freeze well, and will defrost while you're hiking. 

Monday, November 26, 2012

Double Chocolate Kringles

These cookies are melt in your mouth yummy and so chocolately and delicious. The recipe and the directions are complements of one of our friends from Montreal ( you know who you are:) and I make them at least once every year because they are Louis's favorite. They are not healthy, but they are home made, so that must give me some points:) 

I've also decided to post all of those old reipces I've been hogging this week. Look for a new one each day. No stories, just recipes. Hope you enjoy them all. Here is a preview of what you'll be getting:

  • tahini tofu over soba noodles
  • my go-to power bars
  • brushetta topped halibut
  • pumpkin quinoa pudding with maple whipped cream
  • barley risotto with beans and kale
  • roasted eggplant and hummus pizza

Double Chocolate Kringles

1 C canola oil
4 oz. unsweetened chocolate
2 C sugar
4 eggs
2 Tbsp vanilla
2 C flour ( I used whole white flour)
2 tsp. b powder
1/2 tsp salt
6 oz. semi-sweet chocolate chips
1/2 C icing sugar

1. Choose a decent sized saucepan as everything will be going in. Heat oil on stove (or in your pants) on low heat. Add chocolate until it melts.
2. Remove from heat and stir in sugar
3. Add eggs, one at a time, and mix well after each
4. Stir in vanilla.
5. Mix in dry ingredients ( which you, having already mixed before, separately, are ready to mix in) with chocolate mixture
6. Add chips. Refrigerate or leave out in the cold for a few hours, until hardish.
7. Roll mixture into 1 or 1 1/2 inch balls ( bigger balls make better cookies).
8. Roll balls in icing sugar. Place iced balls on cookie sheet a few inches apart......they spread.
9. Bake for 8 to 10 minutes ( which really means 9) at 350F.
10. Let cool. Eat. Grow Fat and Happy.

Saturday, November 17, 2012

Winter Pumpkin Salad

I feel like I owe you a few recipes in the next few days since its been awhile since my last post. We've had some computer problems and I'm fighting a cold so I haven't been feeling much like making interesting recipes. However, I have a back log of good ones I've made that I've been saving for this very occasion. So without further delay, here is your first recipe: Winter Pumpkin Salad

Winter Pumpkin Salad inspired by this recipe on Green Kitchen Stories

1/2 Cup Whole Grain Couscous
1 Cup boiling water
1/2 small pumpkin
1/2 of the seeds from a small pumpkin
1 avocado diced
1 stalk of brocolli cut into bite sized florets/pieces
1 handful of red or purple grapes
1 handful of mixed greens
1/4 C raisins

Herb Dressing

1 small handful of fresh basil, chopped
1 small handful of fresh parsley, chopped
1 clove garlic, minced
Juice from 1/4 of a lemon
1-2 Tbsp extra virgin olive oil
salt and pepper

Prepare the couscous:
1. Place the couscous in a heat proof bowl, and cover with the boiling water. Let sit until all water is absorbed ( about 10-15 minutes). Fluff with a fork. 

Prepare the pumpkin and pumpkin seeds ( this can be done ahead) :
1. Cut the pumpkin in half and scoop out the seeds. Wash off the seeds and dry them. 
2. Peel the pumpkin and cut it into 1 inch square pieces. I roasted the whole pumpkin and all of the seeds, but only used 1/2 for the salad. 
3. Place the pumpkin pieces on one tray, and spray with olive oil and salt
4. Place the pumpkin seeds on a second tray and lightly spray with olive oil and sprinkle with salt
5. Bake the pumpkin at 400F for 20-30 minutes. it should be soft and slightly brown. Remove from the oven and let cool completely
6. Lower the oven temperature to 300F and roast the pumpkin seeds for about 45 minutes until lightly browned. As you can see from the pictures, we didn't quite roast them long enough. 
Prepare the dressing:
1.  Add all the ingredients together in a bowl and whisk to mix. 

Put together the salad:
1. Place the cooked couscous, fruits and vegetables, cooled pumpkin and roasted seeds in a large bowl. 
2. Add the dressing and mix well. 
3. Enjoy

Sunday, November 4, 2012

Italian Chicken Meatballs

These meatballs aren't a family recipe or anything, but I really love them. They fill our house with that familiar scent of Nannie's house. Since I haven't been eating meat as much lately, I splurged and bought free range local ground chicken, and I really think it made a difference in the taste. I served them with a spinach tomato marinara sauce over spelt linguini, but you could use any whole grain noodles and your favorite pasta sauce.

Italian Chicken Meatballs adapted from Food to Live By by Myra Goodman 2006

Oil for greasing the foil
2 large eggs
1/4 Cup Milk
3 small cloves minced garlic
1/2 medium sized onion finely chopped
1.5 tsp dried oregano
1 tsp dried basil
handful of chopped fresh parsley
1 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp red pepper flakes
3/4 C freshly grated Romano (or Parmesan) Cheese
1/2 C bread crumbs
1 pound ground chicken

1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easy clean up. Lightly oil the foil. 
2. Place all remaining ingredients in a large bowl, and mix together with your hands, just until everything is mixed. 
3. Form the mixture into 2 inch meatballs and place them on the prepared pan so that they are not touching. 

4. Bake the meatballs 30-35 minutes - until cooked through. 
5. Serve over pasta with tomato sauce, toss them into a soup or enjoy them in a sandwich. 
6. Meatballs are good for 3 days in the fridge or frozen for 3 months. If you are freezing the meatballs, place them in a single layer on a tray in the freezer. Once they are frozen, transfer them to a ziploc bag. You can take out just the number you need this way. Let the meatballs thaw in the refrigerator over night.