Moroccan Millet Salad

March 19, 2012 by
 
I know what you’re thinking.  It’s been a week and the site looks… the same.  Well… you’re right.  I was busy with a little cooking class early in the week, and then me and my daughters decided life was just too boring… so we got a virus.  A really, really awful virus.
So I kind of took the week off.  (If you consider being sick and caring for sick kids a vacation).  And I have the stacks of mail and laundry to prove it.  So we haven’t exactly been having the greatest home-cooked meals this last week.  But luckily I do have a backup of drafts to share, including this one that I’ve been dying to share.
Since we live near the Bob’s Red Mill Visitor Center we have access to great grain variety, and I don’t think I ever would have thought to try millet except that I saw it in the cookbook and was intrigued.  If you’ve never tried millet before, the closest thing I can think of that is similar is couscous.  Although, I don’t love couscous, but I loved millet!
This is a very exotic tasting dish for us, since I don’t usually cook with all of these spices, or dates either.  It went really well grilled chicken and naan bread.  What DOESN’T go good with Naan bread though….
MOROCCAN MILLET SALAD
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, finely chopped
1/2 cup chopped dates
1/2 cup chopped dried apricots
2 T sunflower seeds
1/4 cup chopped cilantro
grated zest of 1/2 orange
grated zest of 1/2 lemon
1 1/2 cups cooked millet* (See directions at bottom)
 
Combine everything together in a large bowl, toss gently with dressing, a few tablespoons at a time until dressed as you like.
Let sit for about an hour to marry flavors.
 
Ginger Citrus Dressing:
2 T lemon juice
3 T orange juice
1/2 tsp cumin
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp tumeric
1 tsp grated fresh ginger
1/2 tsp honey
1 T olive oil
salt and pepper to taste
 
Combine all in a jar and shake to combine well.
 Adjust salt and pepper as desired.
 
*To make about 1 1/2 cups cooked millet:
Toast 1/2 cup millet in a med pan over med heat, stirring constantly.
After about 5 minutes, or when golden brown and aromatic, add 2 cups boiling water.  Stir in pinch salt and 1-2 tsp unsalted butter or oil.
Cover, reduce heat, and let cook about 35-40 minutes, until the liquid is absorbed and grains tender.
 
Recipe adapted from Bob’s Red Mill Cookbook
Filed Under: Salad / Dressings, Side Dishes Tagged With: , ,

In progress…

March 12, 2012 by

So I finally made the switch over to wordpress… only to realize that I have NO IDEA what I’m doing.  : )

It’s kind of humorous that I blog since I seem to be so naive when it comes to this kind of thing.  I have never even texted or tweeted or twittered or whatever you call that.  And I’m probably in a very small category of thirty-something year olds that can say that.

So… bear with me while I try to figure all this out and make the site more user-friendly.  Fingers crossed!

Filed Under: Ramblings

Whole Wheat Flax Biscuits

March 9, 2012 by
I am lucky enough to live within a little drive from Bob’s Red Mill and their factory store.  I could spend hours in there, finding all kinds of new grains to try.  Recently, when my Mom and I went there we had breakfast and they had the most amazing whole wheat biscuits with flax seed.
I HAD to figure out how to make them!  I own both the Bob’s Red Mill Baking Book and Cookbook, so I scoured them until I found one that looked similar to what we had eaten there.
The recipe didn’t have the flax, so I added that in and tweaked a bit, and I think I have it!
I never thought I would make another biscuit that compared to my classic baking powder biscuits.   But I was wrong.  I really love the hearty flavor of these, and the flax adds so much too.
You could probably make these completely with whole wheat, but they won’t be quite as light.
We even liked these warmed over the next day, and were perfect with a little raspberry jam. Yum!
WHOLE WHEAT FLAX BISCUITS
1 2/3 cups unbleached white flour
1 cup whole wheat flour
1/3 cup flax meal*
3 T sugar
1 T baking powder
1 tsp baking soda
1 tsp salt
12 T unsalted butter, chilled and diced
1 cup buttermilk
In a large bowl, whisk together the flours, flax, sugar, baking powder, baking soda, and salt.
Using your fingers or a pastry blender to cut in the butter until you have pea sized clumps.
Add the buttermilk and stir in just until moistened.
Knead dough briefly until it comes together.
Use a 1/4 cup measure (or a large scooper) to measure out dough.
Drop onto a lightly greased baking sheet, placing biscuits close together.
Alternatively, you could pat or roll out dough and cut into rounds.
Flatten mounds slightly (not too much).
Bake at 425 degrees for 12 to 15 minutes, or until golden brown.
*You can buy flax already ground up as flax meal, but I store whole flax seed in my freezer, and use either whole or grind to make flax meal as needed.
I use my spice grinder to coarsely grind the flax, but a food processor or blender would probably work as well. Just don’t use your wheat grinder, as seeds will gum up those.
Recipe adapted from Bob’s Red Mill Baking Book
Filed Under: Bread, Quick & Muffins

Roasted Vegetable Soup

March 7, 2012 by
 
I’m a sucker for a good soup.  It’s such a versatile thing, and so comforting too.  I’m a big fan of roasting, so this was a big hit in my book.  I loved how quick and simple it was too, especially when I used half of the roasted vegetables for a side dish with dinner one night, then the other half used the next night to make this.  I included a variation to dress it up if desired as well, by adding a drizzle of basil oil and croutons, but just plain is good in my book too.  The carrot flavor really comes through strong, if you don’t want as strong of a carrot flavor just keep that in mind when picking which vegetables you are going to roast.
This would work well for a make ahead meal as well, you could even puree it all up beforehand, and just rewarm when ready to serve.
 
ROASTED VEGETABLE SOUP
4 cups chicken or vegetable stock
1/2 recipe roasted winter vegetables
salt and pepper to taste
 
Heat the broth and vegetables in a pot over medium high heat until heated through.
Use a stick blender (or food processor or blender), to puree until smooth.
Season with salt and pepper to taste, and add more broth if needed to reach desired consistency.
Serve hot.
To dress up this soup:
Make some basil oil by pureeing fresh basil leaves in a blender with enough olive oil to make a thin consistency.  Drizzle over soup, and top with homemade croutons.
Recipe adapted from Barefoot Contessa Family Style by Ina Garten
 
Filed Under: Meatless Main Dishes, Soups / Stews

Roasted Winter Vegetables

March 5, 2012 by
 
Roasting is probably my favorite cooking technique.  It is such a simple way of cooking, but I am amazed at how good it makes everything taste.  I love root vegetables and this is my favorite way of cooking them too.  You can always use different amounts too, or add in other root vegetables.
Sometimes I give them a little squeeze of lemon juice just before serving them as well.  But it’s definitely delicious just like this.  Roasting gives everything just enough texture from the high heat, while they are tender without being dry since they cook rather quickly.
On Wednesday I’ll share the soup recipe that you can make with your leftovers of this- it is amazing!
 
ROASTED WINTER VEGETABLES
1 pound carrots (about 6 medium)
1 pound parsnips (about 2)
1 large sweet potato
1 small (or half of a large) butternut squash (about 2 lbs)
3 T olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup flat-leaf parsley, chopped
 
Peel the carrots, parsnips, and sweet potato.  Peel and seed the squash.
Cut everything into 1 to 1 1/2 inch cubes.
Divide between 2 large baking sheets, drizzle with the olive oil and sprinkle with the salt and pepper.
Toss everything together and bake at 425 for about 30 minutes, or until vegetables are tender.
Toss with the parsley and serve hot. 
Reserve half for making soup, or cut recipe in half in you don’t want as large of an amount..
 
Recipe source: Ina Garten, Barefoot Contessa Family Style
 

Filed Under: Side Dishes Tagged With: , ,

Smore’s Cupcakes

March 1, 2012 by
 
Remember the samoas cupcakes?  I couldn’t decide between making those and these for the church activity, so…. I made both. : )
Nobody seemed to mind either.
Can I just say that a kitchen torch is the coolest thing ever? I love any excuse to use mine, probably especially because I don’t have a reason to very often.  These were a big hit with both the adults and kids, and my girls really loved helping make them as well.
SMORES CUPCAKES
 
For the graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/3 T unsalted butter, melted
8 oz semi-sweet or bittersweet chocolate chips or chunks
 
For the cake:
2 cups + 2 T sugar
1 3/4 cups flour
3/4 cup + 1 T cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla
1 cup boiling water
 
Prepare the crust: Line 2 standard cupcake pans with liners. (24 cups).
Combine the graham cracker crumbs, sugar, and butter in a bowl.
Press about 1 T in the bottom of each cupcake liner.
 
Prepare the cake:  In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, whisk together the eggs, milk, oil, and vanilla.
Add to the dry ingredients, mix for about 2 minutes.
Add the boiling water and stir just until well combined. Batter will be thin.  Divide the batter among the 24 cups, filling about 2/3rds full.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pans for a few minutes, then remove and cool completely on a wire rack.
 
For the frosting:
8 large egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla
 
Combine the egg whites, sugar, and cream of tartar in a bowl set over a pot of simmering water.
Whisk while heating it 160 degrees F.
Remove bowl from pot and beat at low speed, then increase to medium high speed until stiff, glossy peaks form.  Stir in the vanilla.
Frost cupcakes as desired and brown with a kitchen torch.  Garnish with milk chocolate if desired.
 
Recipe very slightly adapted from Annie’s Eats
 
 
 
 
 
 
Filed Under: Cake / Cake Pops

Samoas Cupcakes

February 27, 2012 by
 
I hate girl scouts.  Okay, I don’t hate girl scouts.  But I hate how I feel obligated to buy a box of cookies when I exit the grocery store where they are selling cookies.
Maybe it’s because I really hated selling them when I was a very shy girl scout.  It meant putting my book down… and talking to people.  Oh, the torture. : )  I guess it worked, since I don’t mind talking to people now.. though sometimes a book is still better. : )
Samoas are my favorite girl scout cookie, right next to thin mints of course. 
I made these for a church activity last week and after the onslaught of emails requesting the recipe, I guess they were a hit!  I have seen copycat recipes for samoas cookies, and that might be fun to make and put one sticking out of the frosting as well… all though that might be going a little overboard.
 
For the cake:
2 cups + 2 T sugar
1 3/4 cups flour
3/4 cup + 1 T cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla
1 cup boiling water
 
In a large bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, whisk together the eggs, milk, oil, and vanilla.  
Add to the dry ingredients, mix for about 2 minutes.
Add the boiling water and stir just until well combined.  Batter will be thin.
Line 2 muffin pans with paper liners and divide the batter among the 24 cups, filling about 2/3rds full.
Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Cool in pans for a few minutes, then remove and cool completely on a wire rack.
 
For the caramel frosting:
1 pound brown sugar
1 cup heavy cream
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 1/2 to 3 cups powdered sugar, optional
 
In a medium pot, bring the brown sugar and cream to a boil and let boil for 1 minute.
Add the baking soda, boil for 1 more minute.
Stir in salt, then add butter but don’t stir.
Chill for 1 1/2 hours in the fridge or until chilled.
Beat well, adding powdered sugar to desired consistency. (will be more like a glaze if you don’t add any)
 
To finish:
3/4 cup sweetened coconut
1/2 cup milk chocolate chips
 
Spread coconut out on a cookie sheet, bake at 350 degrees for 5-10 minutes or until toasted, stirring occasionally.
Frost cupcakes with caramel frosting (or dip tops in frosting if left as a glaze), sprinkle with toasted coconut.
Melt chocolate and drizzle tops of cupcakes.
 
Recipe Sources: chocolate cupcakes slightly adapted from Annie’s Eats, frosting adapted from All Recipes
 
Filed Under: Cake / Cake Pops

Peanut Butter Kiss Cookies

February 23, 2012 by
 
There is no such thing as too many cookie recipes.  So I’m sure I will forever be trying out cookie recipes to find more good ones.  And this one definitely goes in the good pile.
My girls love helping make these, and while we usually run out of kisses for all the cookies (some disappear during the unwrapping… strange…), it really doesn’t matter since they taste good without them as well.  And of course you could leave them off and press with a fork like traditional peanut butter cookies as well. 
We make them with or without rolling them in the extra sugar as well.  I kind of like them better without the extra sugar, but some like it with since it does give an extra sugary crunch.  Try it both ways to see what you like better.
 
PEANUT BUTTER KISS COOKIES
1/2 cup sugar, plus extra for rolling
1/2 cup brown sugar
1/2 cup unsalted butter
1/2 cup creamy peanut butter
1 egg
2 T milk
2 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
40 chocolate kisses, optional
 
In a large bowl or bowl of electric mixer, cream together the sugar, brown sugar, butter, and peanut butter.
Add the egg, milk, and vanilla and mix just until combined.
Add the flour, baking soda, and salt and mix until well blended.
Make about 40 walnut-size scoops (my cookie scooper works perfect).
Roll balls in sugar, if desired,  and bake on an ungreased cookie sheet for about 8 minutes at 350 degrees.
Immediately press a kiss into each cookie if desired after removing from the oven.
Cool on a wire rack.
 
Recipe very slightly adapted from The Food Nanny Rescues Dinner by Liz Edmunds
 
Filed Under: Cookies

Homemade Toffee Bits

February 21, 2012 by
 
I tried out a recipe containing toffee bits the other day, and while it didn’t turn out very good, this did!
When I found toffee bits at the store I couldn’t bring myself to pay $5 for a teeny little bag.
Instead I made my own.  This is basically almond toffee, just without the nuts and chocolate.
It makes quite a bit, but stores very well in the freezer.  You can use them to sprinkle on ice cream, frosted cupcakes, add to brownies… you get the idea.
 
HOMEMADE TOFFEE BITS
1 pound butter
2 T water
2 cups granulated cane sugar
1/2 tsp salt

Butter a 12″ x 18″ cookie sheet. Set aside.
Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
Continue cooking to 300 degrees F, stirring constantly.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
Pour into prepared pan, quickly spread out,  and cool until set.
Break into little bits. Store in an airtight container at room temperature for up to 3 weeks, or store in a zip top bag in freezer.
 
Filed Under: Candy / Confections

Naan Pizza

February 16, 2012 by
 
So… this really isn’t a recipe so much as an idea.  We LOVE naan bread, especially homemade. 
If nothing else, for the price tag alone!  I love making an extra big batch of naan to serve with dinner on a Friday night, and then during the weekend we can make these for lunches or a quick dinner when we are busy but still want to sit at the table for meals and enjoy each other.
Have fun getting creative with toppings, just dig through the fridge and each person can make what they like even.  It’s a great way to use up leftovers as well, we’ve even made them with leftover BBQ sauce, shredded cheese, and leftover pulled pork.  Any way, it’s a winner!
 
NAAN PIZZA
naan bread, homemade or store bought
desired toppings*
 
Put toppings on Naan bread, then bake on a cookie sheet at 425 degrees for about 10-15 minutes or until browned and bubbly.  You can also bake these on a pizza stone as well.
 
*our favorite is to make “white” naan pizza, using no sauce and a little shredded mozzarella and Parmesan,  some thinly sliced good quality ham or salami, and adding fresh basil after cooking.
But you can do any old topping, including different sauces, cheeses, meats, veg, etc. 
 
 
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Filed Under: Pizza