I was looking for a use for quinoa and was pleasantly surprised to stumble on to breakfast options. I use tri color quinoa, but you can use the quinoa of your choice. I like to prepare my quinoa by soaking it overnight in water with 1 Tbl of apple cider vinegar added. Drain well before cooking. The measurement of quinoa given is for dry quinoa prior to soaking.
Add drained quinoa to a pot along with coconut milk and bring to a boil. Reduce to a simmer then stir in honey and salt. Cook for 15 minutes, stirring occasionally. After 15 minutes, the coconut milk should be absorbed. Remove from heat, cover and let stand for 15 minutes.
This makes four servings, so I divide into four bowls - one for that day, three with lids so it can easily reheat and top.
This chili is a little different - getting a mild flavor from poblano peppers and extra flavor from corn.
Heat the oil in a large saucepan over medium high heat. Add the carrots and peppers. Cook and stil for 3 minutes. Add garlic and cook for an additional minute before stirring in the beef and cooking until no longer pink.
Add the tomato paste, beans, chili powder, water, corn, salt and pepper. Simmer over medium heat until vegetables are tender (8 to 10 minutes).
I like pecans. I WANT to like pecan pie - but it it just sooooooo sweet that it makes my teeth hurt. I was looking at food history and learned that the pecan pie we have today is not the original. The original recipe has a more custard like base instead of the syrup base. That led me to some digging - and an OLD recipe. The original recipe included meringue, but I omitted that and stuck with today's whipped cream. SOOOO GOOD. I like to cook from scratch, but there are some things that I will take shortcuts with and pie crust is one of those things. If you like to make crust, I encourage you to do so.
Heat your oven to 425 degrees. Line your pie plate with the dough, top with foil and pie weights. Bake for 12 minutes. Remove the foil and weights and return it to the oven for 5 - 7 minutes - the bottom and edges should start to brown. Remove from the cool completely. Reduce oven to 350 degrees.
While cooling, in a saucepan, whisk together the milk, sugar, eggs, flour, chopped pecans and salt. Set over medium low heat and stir constantly. Do not use a higher temperature, we want the mixture to cook and combined without cooking the eggs. When in doubt, use a lower temperature. Cook and stir until the mixture starts to steam - not simmer, just steam. Once it starts steaming, cook for about 3 minutes - you will see it start to thicken and coat the whisk.
Remove the mixture from heat and pour into the pie shell. Top with a layer of pecan halves. Bake for 30 to 35 minutes until there is a slight wobble in the center.
Random talks with my niece often lead me to try new things - this one was one I had never heard of before. I like carrot cake, I like cinnamon rolls, so why not combined them? Well worth it - with or without walnuts.
Combine the warmed milk and melted butter. Temper the eggs into the milk and butter mixture. Temp the mixture to ensure it is under 120 degrees. If it is not, allow to cool. Temperature of this mixture will also tell you approximate rising times. Sprinkle the yeast on top of this mixture. Let sit for 5 minutes. Stir in sugar, carrot and coconut.
In a separate bowl, combined 4 cups bread flour, salt, cinnamon and nutmeg. Stir the flour mixture into the yeast mixture until just combined, let stand 5 minutes. Then, with a dough hook or by hand, mix until a dough is formed, adding the remaining bread flour if needed. Mix dough until it is elastic and smooth. It may still be tacky.
Place dough in a greased bowl, cover with a towel and let ruse until nearly doubled (30 to 60 minutes). While the dough is raising, stir together your filling ingredients an set aside.
Grease a 9 x 13 pan, set aside. Turn the risen dough onto a lightly floured surface, sprinkle with more flour and roll into a 24 x 15 rectangle. Spread the filling over the dough, Starting on the long edge, roll the dough up jelly roll style. Cut the roll into 12 slices using dental floss or a serrated blade and place in the prepared pan. Cover the pan and allow the rolls to rise for 30 minutes. Heat the oven to 350.
When ready to bake, pour the room temperature heavy cream over the rolls, then bake for 30 - 40 minutes. Check midway through to ensure that they are not getting to browned. If they are, put foil over the pan. Cooking time may vary based on size of rolls, pan type and how closely they are packed after rising.
While the rolls are cooling, put all frosting ingredients except walnuts in a bowl and beat until combined. Spread over cooled rolls, sprinkling with walnuts if desired.
Store the rolls in the refrigerator.
I love it when I am reading a book and learn aboutr something new. This time, it is Scottish Tea Bread - I was so intrigued that I immediatly looked it up and found a recipe. Following is my version. I have used dried cranberries and dried cherries, but you can also use raisins, sultanas - your choice of anything. Original recipe calls for Orange Marmalade, but I also used jam (elderberry, specifically). I accidentally made this without the spices- just tea, orange marmalade and cranberries- it was delicious. Feel free to omit spices and change jams as you see fit, it apparently can’t go wrong.
8 Ouces Dried Fruit
1 Cup Strong Hot Tea
1 Large Egg
2 Tbl Marmalade OR Jam
1/4 Cup Milk
8 Ounces Flour
1 1/2 Tsp Baking Powder
4 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ginger
1/2 Tsp Salt
4 Ounces Dark Brown Sugar
Heat oven to 350, heavily butter a 9 inch bread pan.
Weigh fruit, pour hot tea over and let sit overnight (minimum - 2 hours). When ready to bake, add Egg, Jam and Milk to the fruit mixture. In another bowl, stir together dry ingredients then mix into fruit mixture until just combined. Pour into prepared pan. Bake for 45 - 50 minutes.
A friend recently told me that roasted fennel can be used in place of roasted onions - who knew? But, with an onion allergy, I decided to try it. This is WONDERFUL.
1.5 Lb boneless pork chops (or pork loin cut into 4 pieces)
2 Tsp Dried Thyme
12 Oz Red Cabbage (I like to buy the bagged/shredded)
2 Cups Red Grapes
1 Head Fennel
1/2 Cup Balsamic Vinegar
Olive oil
Salt
Pepper
Heat oven to 450 Degrees. Line a baking sheet with non stick foil. Spread with olive oil. Sprinkle Thyme over the olive oil. Spread the cabbage over the pan. Cut the stem and root off of the fennel, cut into 6 pieces, spread over the cabbage. Top with the grapes. Sprinkle with salt and pepper and put in the oven to soften the vegetables.
Mean Time, heat a skillet over medium heat. Add some olive oil. Cook the Pork Chops until they are 145 degrees. Remove from pan and rest at least 5 minutes.
Pour the balsamic into the pan to deglaze.
When vegetables are soft, toss with the juices in the pan and then serve with the pork.
