Perfect for a halloween bake sale!
Ingredients
1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
1 egg or egg replacer
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chocolate chips
2 1/2 cups all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
In a separate bowl, mix together the oats, baking powder, cinnamon, salt, chocolate chips and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
Remove from oven and place on cooling racks.
Friday, 21 October 2011
Monday, 3 October 2011
Beet Lentil Salad- Thanks Mom
3 fresh beets
1/4 cup olive oil
salt/pepper
1 can (19 oz) lentils (could use more...), drained and well rinsed
1 cup diced carrot
1/2 cup+ chopped parsley
2 Tbsp fresh lemon juice
1 garlic clove, minced
2 apples
1/4 cup+ feta cheese (optional)
Peel beets and cut into 1/2" pieces. Toss with 1 T oil, salt and pepper and spread out on large baking sheet. Roast at 400 deg. stirring once or twice until beets are tender...15-25 minutes. Place in large serving bowl.Stir in lentils, carrots and parsley.
Whisk together remaining olive oil (3 T), lemon juice, garlic and 1/2 tsp each salt and pepper. Stir in to lentil mixture.
Coarsely chop apples and stir in to salad, Sprinkle with feta, if using. Serve at room temperature.
1/4 cup olive oil
salt/pepper
1 can (19 oz) lentils (could use more...), drained and well rinsed
1 cup diced carrot
1/2 cup+ chopped parsley
2 Tbsp fresh lemon juice
1 garlic clove, minced
2 apples
1/4 cup+ feta cheese (optional)
Peel beets and cut into 1/2" pieces. Toss with 1 T oil, salt and pepper and spread out on large baking sheet. Roast at 400 deg. stirring once or twice until beets are tender...15-25 minutes. Place in large serving bowl.Stir in lentils, carrots and parsley.
Whisk together remaining olive oil (3 T), lemon juice, garlic and 1/2 tsp each salt and pepper. Stir in to lentil mixture.
Coarsely chop apples and stir in to salad, Sprinkle with feta, if using. Serve at room temperature.
Sunday, 11 September 2011
Turkish soup!
Sorry I've been MIA over the summer but I'm back in action to bring you my favourite recipes!
This one from my beloved Turkish cuisine...
2/3 cup red lentil, washed and drained
1/3 cup rice, washed and drained
1/3 cup extra fine bulgur, washed and drained
1 onion, chopped finely
3 tbsp flour
2 tbsp tomato paste
2 tbsp butter
4-5 tbsp canola oil
1 tbsp dried mint
1 tsp red pepper flakes
2 cups cold+6-7 cups warm water
1 tbsp salt to taste
Lemon wedges or lemon juice
Place red lentil, rice and bulgur in a large pot. Add 6-7 cups warm water. Bring to a boil over high heat. Then close the lid and cook over low heat, till all the grains are cooked (for about 20-30 minutes).
Meanwhile, put butter, canola oil and onions in a saucepan. Saute them over medium heat. Then add flour and sauté till it turns yellow. Stir in tomato paste, mint and red pepper flakes. Cook for 2 minutes and add 2 cups cold water. Stir well to dissolve the flour particles inside. And then, pour this mixture inside the pot and add salt. You can add more water to adjust the thickness as you desire. Once the soup boils, close the lid halfway and simmer over low heat for about 10 minutes.
Laddle Ezogelin Soup to serving plates and serve with lemon juice or lemon wedges.
ENJOY
This one from my beloved Turkish cuisine...
2/3 cup red lentil, washed and drained
1/3 cup rice, washed and drained
1/3 cup extra fine bulgur, washed and drained
1 onion, chopped finely
3 tbsp flour
2 tbsp tomato paste
2 tbsp butter
4-5 tbsp canola oil
1 tbsp dried mint
1 tsp red pepper flakes
2 cups cold+6-7 cups warm water
1 tbsp salt to taste
Lemon wedges or lemon juice
Place red lentil, rice and bulgur in a large pot. Add 6-7 cups warm water. Bring to a boil over high heat. Then close the lid and cook over low heat, till all the grains are cooked (for about 20-30 minutes).
Meanwhile, put butter, canola oil and onions in a saucepan. Saute them over medium heat. Then add flour and sauté till it turns yellow. Stir in tomato paste, mint and red pepper flakes. Cook for 2 minutes and add 2 cups cold water. Stir well to dissolve the flour particles inside. And then, pour this mixture inside the pot and add salt. You can add more water to adjust the thickness as you desire. Once the soup boils, close the lid halfway and simmer over low heat for about 10 minutes.
Laddle Ezogelin Soup to serving plates and serve with lemon juice or lemon wedges.
ENJOY
Saturday, 19 March 2011
Vegan Caesar- The Ultimate Salad
Thanks to the all-powerful Veganomicon for this one.
Caesar dressing:
1/3 cup slivered or sliced almonds
3-4 cloves garlic, peeled and crushed
3/4 cup silken tofu
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1/2 teaspoon mustard powder
Salt
Croutons:
1/4 cup olive oil
4 cloves roasted garlic
1 tablespoon fresh lemon juice
1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces
1/4 teaspoon salt
Salad:
1 large head romaing lettuce, chopped
Freshly cracked black pepper
Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)
Caesar dressing:
1/3 cup slivered or sliced almonds
3-4 cloves garlic, peeled and crushed
3/4 cup silken tofu
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1/2 teaspoon mustard powder
Salt
Croutons:
1/4 cup olive oil
4 cloves roasted garlic
1 tablespoon fresh lemon juice
1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces
1/4 teaspoon salt
Salad:
1 large head romaing lettuce, chopped
Freshly cracked black pepper
Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)
Sunday, 13 March 2011
Pumpkin Spice Biscotti
Thanks to Chatelaine for this one- which I adapted just a bit. They turn out just right! And the recipe makes a ton!
Ingredients
2 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)- I used chocolate chips instead to entice Andrew to eat them.
2 tsp pumpkin-pie spice
1 1/2 tsp baking powder
1/8 tsp salt
2 eggs/egg substitute
1/2 cup pumpkin purée
1/2 cup unsalted butter, melted
1 tsp vanilla extract (and I added about 2 tsp of maple syrup!)
1/4 cup coarse sugar
Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.
Ingredients
2 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)- I used chocolate chips instead to entice Andrew to eat them.
2 tsp pumpkin-pie spice
1 1/2 tsp baking powder
1/8 tsp salt
2 eggs/egg substitute
1/2 cup pumpkin purée
1/2 cup unsalted butter, melted
1 tsp vanilla extract (and I added about 2 tsp of maple syrup!)
1/4 cup coarse sugar
Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.
Sunday, 16 January 2011
Asparagus and Pea Risotto
I didn't make this for anyone- I just made it (well, for Andrew and I). I adapted it from an online recipe. It tastes fantastic and was very simple... highly recommended for lazy winter nights!
Ingredients
Serves 4
1 1/3 cups of arborio rice
3 cups vegetable stock
2 shallots, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup white wine (or more stock)
1tbs butter
1tbs oil
500g fresh asparagus, cut into 1 inch lengths
2 cups frozen peas
zest of one lemon
1 tin lima beans
parsley and slivered almonds for garnish
Salt* and freshly ground black pepper
1. Melt butter and oil together in a heavy saucepan over a low heat, at the same time, bring the stock to a simmer in another small saucepan.
2. Fry the shallots and garlic until soft, then add the rice and stir for one minute.
3. Add the wine and continue stirring until all liquid is absorbed. Add half a cup of stock and again, stir until absorbed.
4. Keep adding stock half a cup at a time until you have only about a cup left, add the lemon zest, asparagus, peas, lima beans, and remaining stock to the saucepan, cover and leave for ten minutes. During this time, the last of the stock will be absorbed and the vegetables will cook to just crisp.
5. Garnish with almonds and parsley
Mmmm... lemony ricey comfort.
Ingredients
Serves 4
1 1/3 cups of arborio rice
3 cups vegetable stock
2 shallots, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup white wine (or more stock)
1tbs butter
1tbs oil
500g fresh asparagus, cut into 1 inch lengths
2 cups frozen peas
zest of one lemon
1 tin lima beans
parsley and slivered almonds for garnish
Salt* and freshly ground black pepper
1. Melt butter and oil together in a heavy saucepan over a low heat, at the same time, bring the stock to a simmer in another small saucepan.
2. Fry the shallots and garlic until soft, then add the rice and stir for one minute.
3. Add the wine and continue stirring until all liquid is absorbed. Add half a cup of stock and again, stir until absorbed.
4. Keep adding stock half a cup at a time until you have only about a cup left, add the lemon zest, asparagus, peas, lima beans, and remaining stock to the saucepan, cover and leave for ten minutes. During this time, the last of the stock will be absorbed and the vegetables will cook to just crisp.
5. Garnish with almonds and parsley
Mmmm... lemony ricey comfort.
Monday, 3 January 2011
Peanut Brittle
I made this frequently during the holidays... IT'S SO EASY!
I use a big pyrex 8 cup measure and mix everything in it- but a bowl would work too. The only reason this recipe won't be a success is if your microwave has a very different heat intensity than mine. If it turns out too sticky, cook for longer next time, if it burns, cook for less time- it is that simple.
Enjoy.
mix 1/2 cup corn syrup+1 cup white sugar
microwave for 4 mins.
add 1 cup roasted, salted peanuts- stir in.
microwave for 3 minutes.
add 1 tsp vanilla and 1 tsp butter or margarine
microwave 2 minutes.
add 1 tsp baking soda, stir til nice and frothy- pour onto well-greased baking sheet. It will be hard and ready to break in about an hour.
I use a big pyrex 8 cup measure and mix everything in it- but a bowl would work too. The only reason this recipe won't be a success is if your microwave has a very different heat intensity than mine. If it turns out too sticky, cook for longer next time, if it burns, cook for less time- it is that simple.
Enjoy.
mix 1/2 cup corn syrup+1 cup white sugar
microwave for 4 mins.
add 1 cup roasted, salted peanuts- stir in.
microwave for 3 minutes.
add 1 tsp vanilla and 1 tsp butter or margarine
microwave 2 minutes.
add 1 tsp baking soda, stir til nice and frothy- pour onto well-greased baking sheet. It will be hard and ready to break in about an hour.
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