Saturday, December 31, 2011

Bean enchiladas

Do you have an enchilada recipe you love? We are so simple with ours, it is a bit embarrassing. First, we go get some fresh corn tortillas from a local tortillaria, make some guacamole, make pico or salsa, shred some cheese, and get the beans.

12 corn tortillas
Refried beans or 1 can
2 C shredded cheese
Salsa or Green chile sauce
Chopped onion

Spread beans on the tortillas, top with cheese and roll. Put into baking dish, cover with green chile sauce, cheese, and chopped onions. Bake on 375 till bubbly.
Serve with salad, salsa, and guacamole.
**We say yum. I canned the salsa in the late summer this year.

Friday, December 30, 2011

Smoked Gouda Chipotle Grits

Finally- after looking at this recipe for months tacked to the fridge door (I cut it out from Bon Appetite)- it is time to try it. I couldn't get smoked gouda from Whole Foods, but they suggested a smoked fontina which I used. My youngest made this meal. I should have noticed how many servings it made before it got made! Yikes.

Makes 10 servings
  • 2 tablespoons (1/4 stick) butter, unsalted
  • 2 cups corn kernels, fresh or frozen
  • 1 medium onion, chopped
  • 5 cups water
  • 2 cups whole milk
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 1/2 cups cups quick-cooking white hominy grits
  • 2 cups (packed) coarsely grated rindless smoked Gouda cheese (about 8 ounces)
  • 1 tablespoon chopped canned chipotle chiles in adobo (or jalapenos)
  • Chopped fresh cilantro
  1. Melt butter in large heavy saucepan over medium high heat. Add corn and onion. Saute until onion is golden, about 10 minutes.
  2. Add water, milk, salt and pepper. Bring to a boil.
  3. Gradually add grits, whisking until mixture is smooth and returns to a boil.
  4. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes.
  5. Mix in cheese and chipotle chile. Stir until cheese melts. Transfer grits to a shallow bowl. Sprinkle with cilantro and serve.
 **Nice and easy. You have to like smoked cheese to really like this dish. It would be really nice served with a pork loin, I think.

Tuesday, December 27, 2011

Beijing Hot Noodles

I saw this recipe while looking through a cookbook on Food Trucks. It is a new e-cookbook offered through epicurious. I found it online at serious eats.

  • 2 tablespoons peanut or vegetable oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 green onions, minced (more if they are small)
  • 1 pound ground pork
  • 1/4 cup ground bean sauce (you can find this at Talin Market)
  • 1 (12-ounce) package firm tofu, drained and cubed
  • 1 tablespoon chile oil
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 1/2 teaspoon sesame oil
  • 1/2 teaspoon ground white or black pepper
  • 1/2 pound or less rice vermicelli noodles, soaked
  • 1/2 cucumber, peeled and diced

 Heat the oil in a wok or heavy, deep sauté pan over high heat for 1 minute. Add the garlic and ginger and sauté for 2 minutes. Add the green onions and ground pork and cook until the pork is browned, about 5 minutes.
Add the ground bean sauce, tofu, chile oil, salt, and sugar and toss to coat, cooking for 2 to 3 minutes more. Add the sesame oil and pepper, stir, and turn off the heat.
Divide the lo mein noodles among individual plates, place the cucumber alongside, and top the noodles with the pork and tofu mixture. Serve immediately.
** We all thought this needed to be much spicier. It was nice. I look forward to making Vietnamese rolls with the leftovers. It was a super quick dish to make. 

Sunday, December 25, 2011

Daube Provencal

I got this recipe many years ago from who knows where. I tried to find in on the internet and came up with something close on a French site. You'll need to translate the page, unless you speak French! Below is the recipe that I used. We will serve this with mashed potatoes, although I made a note that it might be good with baked polenta, as well.

3 lbs chuck roast, cut into cubes
1 pint mushrooms, sliced (unless small)
3 onions sliced
1 small onion, studded with 5 cloves
5 cloves garlic, minced
4 carrots, sliced on bias
4-5 shallots, sliced
2 beef bouillon cubes (or 2 t)
1 bottle dry red wine
1 T tomato paste
1 bay leaf
2 T red wine vinegar

In dutch oven, saute meat in very hot oil, so it browns quickly without rendering juices. Set aside.
Saute mushrooms quickly (no juices). Set aside.
Saute onions, garlic, carrots, and shallots till onion is slightly caramelized.
Add the meat and mushrooms back into the pot.
Drop in bouillon and pour in the bottle of wine.
Add the tomato paste, bay leaf, studded onion, vinegar, salt and pepper.

Cover and bring to a boil. Lower heat and simmer on low for at least one hour- the longer the better for the meat to get really tender.


Gluten Free Cinnamon Rolls

We often have cinnamon rolls on Christmas morning. So this year, I went on the hunt for a gluten free cinnamon roll. I took a bit of a chance, not having tried it earlier. I found this recipe on The Baking Beauties site. You should have a look! This recipe goes on for miles, but if you get a helper you can finish them in a snap. There are 3 distinct sections- the dough, the filling, and the topping. I would recommend you start with the filling, then the dough, then roll it, then chill the roll. While the roll is chilling, make the topping. 

  • 2 Tbsp. butter or margarine, very soft
  • 1/2 cup firmly packed brown sugar
  • 1-2 Tbsp. cinnamon
NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans or walnuts.(optional)

  • 2 1/2 cups all-purpose gluten-free flour (see note)
  • 1/2 cup tapioca starch
  • 1 Tbsp rapid rise yeast
  • 3 Tbsp white sugar (I used organic raw sugar)
  • 1/2 tsp salt
  • 2 tsp xanthan gum
  • 1 tsp guar gum (I used 1 t vegetarian gelatin)
  • 1/4 cup instant vanilla pudding mix (dry)
  • 1 tsp baking powder
  •  4 Tbsp margarine or butter
  • 1/2 cup water
  • 3/4 cup milk
  • 1 egg, room temperature
  • 1 tsp cider vinegar
  • 2 Tbsp oil
  • 1 tsp vanilla (oops- I forgot this!)
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

  1. In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
  2. Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
  3. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
  4. Allow to mix on medium speed for 3 minutes.
  5. Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
  6. Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
  7. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
At this point, you may need to chill your dough. I certainly needed to- because I used butter, the dough was super sticky and I couldn't lift the cut pieces into the pan without a minor disaster.

Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9×13 pan.

Pull your chilled cylinder out of the fridge/freezer.
  1. Using a long piece of dark thread or dental floss, cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide.  This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up.
  2. Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
  3. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
  4. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.

**This is how they looked when I inverted them.
waiting on the photo to upload...
**This is how they looked on the plate. They were oh so yummy!

Chicken Pot Pie-2

Recipe number two for chicken pot pie. I liked it better than the first recipe. I roasted the chicken with the Roast Chicken with Herbs recipe and saved the drippings. The topping for the pie was gluten-free. I got that recipe from Silvanas Kitchen. Here is my best guess as to how I made the filling.

1 small onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
6 mushrooms, chopped
1/2 C frozen peas
Other veggies
2 C cooked chicken, cut into small cubes

Saute onions, celery, and carrots till the onion is slightly transparent. Add chopped mushrooms and saute just a bit. Then add frozen peas and any other vegies you want. I added some left over roasted potatoes cut into cubes. Then add your cooked chicken. Pour this into a baking dish.

Preheat the oven to 375F.

1/4 C chicken drippings (from your roasted chicken) or butter or oil
1/4 C GF flour mix
3 T corn starch
3 C vegetable stock

Mix the flours and fat together over medium heat till smooth. Then add the vegetable stock. Bring to a boil, then simmer till thickened. Add to the vege mixture.

GF Crust for topping

1¾ cups (245g) Gluten-Free All-Purpose Flour Blend
¼ teaspoon salt
8 tablespoons (117g) butter, cut into small pieces
1 egg (58g), lightly beaten, plus 1 egg beaten with 1 tablespoon water, for egg wash

In a food processor, combine the flour blend, salt and butter and pulse until coarse crumbs form. Add the beaten egg; pulse until the dough almost forms a ball. Remove the dough and gather it into a ball.

Place a piece of plastic wrap on a clean surface. Lightly dust with flour blend and place the dough on top, sprinkle with more flour and cover with another piece of plastic wrap. Using a rolling pin, roll the dough into a shape that will cover your baking dish. Remove the plastic wrap on top of the dough. Flip the dough on top of the pie filling and remove the plastic wrap. Trim any excess dough, crimp crust edges together. Brush the dough with the egg wash and make 3 slits on top. Place on a baking sheet (to catch any drips); bake until golden, about 1 hour.

**I forgot to take a photo before we dove in. This is my favorite chicken pot pie so far.

Gluten Free Pizza

Still on the look out for a great gluten-free pizza crust. I ran across one on this site, glutenfree goddess. If you are looking for gluten-free recipes, Karina's is a site to explore.

Karina's Gluten-Free Pizza Crust Recipe

Grease two 12-inch pizza pans and dust lightly with gluten-free flour. Set aside. (I sprayed one large jelly roll pan with baking spray)

In a large mixing bowl, whisk together the dry ingredients:

2 cups tapioca flour/starch
1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup millet flour
3 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 tablespoons organic light brown sugar

Set aside.

Proof the yeast:

1 1/4 cup warm water (between 110 - 115 degrees F)
1 teaspoon organic light brown sugar
1 packet (1/4 ounce) active dry yeast

Dissolve the light brown sugar in the warm water and add the active dry yeast. Stir and let the yeast get happy and puffy.

Add the proofed yeast and water to the dry ingredients.

Mix in:

1/4 cup good olive oil
1/4 cup beaten organic free-range egg whites (or egg replacer for two eggs)
1/4 teaspoon light tasting rice vinegar

Beat the dough until smooth and sticky. The pizza dough should be creamy smooth and not too thick- it's not sturdy like typical bread dough. It almost borders on batter. (I added another 1/8 C water, but mine still didn't look like batter- more like bread dough)

Using a silicone spatula divide the dough in half. Scoop each half onto the center of a prepared pizza pan. Using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges. You'll have to rinse your hands more than once to do this. Take your time to smooth out the dough with wet palms.
Set the pizza shells in a warm cozy spot to rest and rise a bit- about 15 minutes.

Preheat the oven to 400 degrees F.

When the oven is hot, place the two pizza pans side by side on the center rack (if your oven is too small to accommodate both pans on one rack, you'll need to use two racks; rotate the pans half way through baking time to avoid overcooking on the lower rack).

Bake for ten minutes till golden. (This took me longer- about 3-4 minutes more)

Remove from the oven. Preheat the broiler. I didn't do this step. I left the oven on at 400.

Brush the pizza shell with extra virgin olive oil. Season with sea salt and fresh garlic. Sprinkle with Italian herbs. (I brushed mine with a mixture of olive and garlic oil, and then started adding my veggies). 
I used:

Fresh baby spinach leaves and basil
Roasted beetroot
Roasted winter squash
Feta cheese
Country olives
Drizzle of extra virgin olive oil all over the top

Karina says to broil briefly to melt the cheese, 4-5 minutes. I put mine back in the oven, instead at 400.  Either way- Don't over cook.
Cook time:20 min

Yield: Makes two 12-inch pizzas

**Pretty easy crust to make. You could hold it without it breaking. It was pretty good. I will be using this crust recipe again. I'd like to try it next with a tomato paste base.

Thursday, December 22, 2011

Red curry salmon chowder

I picked up this month's Living Naturally at Vitamin Cottage and saw this recipe. Sounded great although I had to go to Talin to pick up my red curry paste! I have already amended the recipe to how I will make it next time- more veggies and less fish.

1 tablespoon coconut oil
1 small red onion (thinly sliced) 
3 cups mushrooms (sliced)
1 tablespoon Thai red curry paste
1 tablespoon fresh ginger (grated)
4 cloves garlic (minced)
14 ounces (1 can) light coconut milk
1 cups low-sodium vegetable
2 teaspoons low-sodium fish sauce
2 teaspoons honey
3/4 pound skinless salmon fillet (cut into large chunks)
3-4 small heads bok choy (thinly sliced crosswise)
1/2 cup loosely packed basil leaves (thinly sliced crosswise)- Served with this
1/2 cup cilantro leaves and thin, tender stems- Served with this
2 large limes (cut into wedges)
 Heat coconut oil in a medium-large saucepan; cook onion and mushrooms for 3–5 minutes, until just softened. Stir in curry paste, ginger, garlic, and Fresno pepper(if using); cook for 1 minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, covered, for 3–6 minutes (depending on salmon thickness), until bok choy is tender. Divide among four bowls, sprinkle with basil and cilantro, and serve with lime wedges on the side. 
 **Delicious and pretty fast to make. Next time, I will add more mushrooms and bok choy and less salmon. (I've already amended the recipe above- so I won't forget!) This is best way I've ever made bok choy! We all laughed when we ate it- because none of us could remember having salmon in soup!

Wednesday, December 21, 2011

Rosemary Chicken Comfort Food

This recipe comes from the cookbook, Glorious One-Pot Meals. It is a great cookbook for busy folks- essentially you pile the food (in order) in a dutch oven, stick it in the oven and you're finished. This recipe is a favorite of my youngest. I have amended the recipe a bit, but not significantly.

1/4 onion, cut into 1 inch slices
2 pieces boneless, skinless chicken breasts
salt and pepper to taste
6 - 8 small potatoes, new or boilers- I used Russets, cut into smaller chunks
1/2 small acorn squash, cut into 1 inch cubes - I used a winter squash- not acorn
5 - 10 mushrooms, thickly sliced
15 - 20 green beans, trimmed, cut into thirds - I left out this step with the intention of steaming them
4 - 6 sprigs rosemary or 1/2 teaspoon dried - do NOT use dried- use fresh!

Preheat oven to 450°F. Spray inside of 2-quart Dutch oven and lid with a high heat oil.
Separate onion slices and place in a layer on bottom of pot. Rinse chicken pieces and place over the onions. Lightly salt and pepper. Stab each potato multiple times with a fork and drop into pot above the chicken. Arrange cubes of squash in gently. Add mushrooms and cover with final layer of green beans. Lightly salt and pepper. Tuck sprigs of rosemary into crevices. Cover and bake for 45 minutes, or until 3 minutes after the aroma wafts from the oven.

 Here it is going into the oven- you can see I used dried rosemary. Not a good idea- they end up like little toothpicks in your meal. I salted and peppered it after the photo was taken.
 **Delicious- the chicken was tender and moist. The winter squash was a bit mushy, but acceptable. I have a dollop of my cheeky plum sauce that I canned earlier this summer with it.

Sunday, December 18, 2011

Spiced poached pears

We made this in my last canning class of 2011. It is a mixture of several recipes. This will make enough for 7 pints.

3 quarts water
6 C turbinado sugar
1 vanilla bean, split
2 sticks cinnamon
2 oranges, 7 slices of peeling set aside, the rest zested
11 pears, not soft ones

In a large pot, mix the water and sugar. Scrape the vanilla seeds into the pot and then add the pod. Add the cinnamon and orange zest. You can add the juice of the orange, too, if you'd like.

Peel, core, and slice the pears into 1/4" thickness. Add them to the pot. Simmer for around 20-25 minutes, or until the pears are tender.

Spoon the pears into pint jars, add enough of the cooking liquid to leave a 1/2" head space. Process for 25 minutes.

**We opened these last night, warmed them up a bit, and served them with vanilla ice cream. Heaven in your mouth.

Friday, December 16, 2011

Halibut and Sweet Potato Chowder

I saw this recipe on one of my notebooks as I was perusing fish recipes. It sounded like a nice one to try. You can find the exact recipe on my
I have amended the one below to how I made it.

  • 1 tablespoon olive oil
  • 2 chicken andouille sausages, sliced into 1/4" rounds
  • 1/2 onion, chopped 
  • 1/4 teaspoon saffron threads 
  • 2 cups chicken broth
  • 2 small sweet potatoes, peeled and cut into 1/2" cubes
  • 1/4 cup milk (I didn't do this, but next time I will)
  • salt
  • pepper
  • 1 pounds halibut or cod, boned and skinned, cut into 1" chunks
  • 1 green onion (OPT)


1. Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages and stir often until beginning to brown. Add onion and stir often until limp. Add saffron threads, chicken broth, and sweet potato. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in milk and salt and pepper to taste.
2. Lay fish chunks on top of soup, cover, and cook until it is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes. Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.
 **Very nice! Easy to make.

Wednesday, December 14, 2011

Polenta with Roasted Tomatoes and Chard

I switched up this recipe a bit- it originally called the polenta to be cooked on the stove. I think baking it in the oven is so much simpler- especially with a recipe like this that calls for a softer polenta. You can find the original recipe here on food network. The baked polenta recipe I got from Martha Stewart. 
You can do them both at the same time in the oven. I have amended the recipes below to how I made them.

  • 3/4 cup cornmeal
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 T butter
  1. Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through. Whisk in the butter when you pull it out of the oven.
Roasted Tomato and Chard 
  • 28-ounces plum tomatoes, cut in half (you could also used canned)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 bunch Swiss chard
  • 1 7.5-ounce package farmer cheese, crumbled

Position a rack in the upper third of the oven and preheat to 425. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes.

Chop the chard and add to a skillet with the tomatoes. Saute until the chard is tender. If your tomato skins are a bit tough, you could chop them up a bit with an immersion blender.

 Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top.
**Absolutely delicious! It just about used up all my romas! A definite keeper! I will be curious how it tastes with tinned tomatoes.

Monday, December 12, 2011

Chana Saag- Chickpea spinach curry

I got this recipe from one of the magazines you pick up at Vitamin Cottage. I couldn't find the exact recipe on the web (there are many to choose from). Here is one that is close from Group Recipes. I have amended the recipe below to how I made it.
  • 1 lb fresh baby spinach
  • 1 15-oz. can chickpeas
  • 2 T fresh ginger, grated
  • 1 T olive oil
  • 1 T ghee
  • 1 tsp cardamom
  • 1 tsp cinnamon 
  • 5-6 cloves garlic chopped
  • 1 cup onions finely chopped
  • 1 can tomatoes chopped (I used fresh)
  • 1 T curry
  • .5 tsp cumin
  • .5 C coconut milk
  • 1-2 green chiles, chopped (oops- I forgot)
Rinse chickpeas and roughly chop baby spinach.
Heat oil and ghee over medium-high heat. Add cardamom, cinnamon, curry and cumin. Stir for a minute.
Then add onions and sauté until golden. Add garlic, green chiles, ginger, salt and pepper, cook for one minute.
Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook covered for 10 minutes until chickpeas are soft.
Add spinach, stir, cook for 1-2 minutes or until just wilted. Season with salt and pepper.
 **Very nice. Good flavors. Easy to make.

Wednesday, December 7, 2011

Spicy Turmeric Chicken

I've been reading about the healing properties of turmeric- so I thought I'd give this a try. I found this recipe in the Not Your Mother's Slow Cooker Recipes for Entertaining and here on line. It has been suggested that you wear rubber/plastic gloves. However, you can always use a brush to brush the marinade on.

Turmeric Marinade:
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground turmeric
1 ½ teaspoons red chile powder
½ to 1 teaspoon cayenne pepper or red chili pepper
1 to 1 ½ teaspoons freshly ground black pepper to taste
2 ½ teaspoons of salt
2-3 cloves of garlic, mashed
6 tablespoons of freshly squeezed lemon juice  

One 4 to 4 ½ pound chicken 
Coat the inside of the slow cooker with nonstick cooking spray.
Making the marinade is easy in a glass or stainless steel bowl that will not stain. Turmeric will stain everything, so use caution. Simply combine all of the spices along with garlic and lemon juice. Stir.
Coat the chicken with the marinade mixture covering the entire surface of the chicken. Place in the crock pot (it will also stain a lightly colored crock). Cook on HIGH for 4-5 hours or cook on LOW for 7-9 hours. Chicken is done when the meat falls easily away from the bones.

**OK- the top photo doesn't look that great, especially since both legs had already been taken off. (ha ha). And there is one of the legs on the picture below with the roasted vegetables! Very easy dish, very tender chicken.

Tuesday, December 6, 2011

Kielbasa simmered in beer with onions and cabbage

I used to make this dish without the cabbage when I first got a Martha Stewart cookbook. I couldn't find her recipe online attributed to her, but I found this one from that is identical. I have amended the recipe below to how I cooked it.

2 T butter
2 T olive oil
1 large onion, thinly sliced
1/2 cabbage, sliced
2 Kielbasas
2 (12 oz.) bottles beer (I used Rio Grande with green chile)

1. In a large heavy skillet melt the butter and saute the onion over medium heat until translucent.
2. Add the Kielbasa to the pan and brown it 3 to 4 minutes on each side.
3. Add the cabbage on top. 
4. Pour the beer over the top. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes or until the cabbage is how you like it.
**Cooking it this way in beer makes the dish a bit sweet. Nice for a change although my daughter said the dish tasted 'beer-y'. hmm.

Saturday, December 3, 2011

Cranberry Nut Bread

I was able to save the cranberries we received for our Thanksgiving box until now! I love cranberry nut bread and made some this morning. I juiced 2 oranges to make the 3/4 C of juice.
Recipes abound on the internet for this. I used a recipe I found on allrecipes as my base. Below is the recipe amended a bit.

2 cups spelt flour (half wholemeal, half white)
1 cup sugar (organic)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 T butter
1 egg
3/4 cup orange juice
1 t grated orange peel
2  cups fresh cranberries- coarsely chopped
3/4 cup chopped walnuts

In the bowl of a food processor, pulse to combine flours, sugar, baking powder, salt and baking soda. Pulse in butter until mixture resembles coarse crumbs. Put into another bowl. Beat egg, orange juice and peel; stir into dry ingredients just until blended. Pulse the cranberries ever so slightly. Add them and the chopped walnuts to the bowl and mix gently.
Spoon batter into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 55-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
 **Delicious! Crunchy on the outside, moist on the inside. Great balance between the tartness of the cranberries, the crunch of the walnuts, and the orange juice and zest.