Home Made Crunchy Granola
Home Made Granola is the best - and so cheap and easy to make. The commercial versions have been made months before you purchase them - taste the real thing!
Preheat the oven to 350°F or 180°C.
Combine dry ingredients except raisins.
Liquify the honey if necessary and add the oil, liquid milk and vanilla extract.
Add the wet ingredients to the dry mixture and mix until well combined.
Spread the mixture on a greased cookie sheet and bake in the oven for 20 minutes, stirring every few minutes to prevent burning.
Remove from the oven and add the raisins, then continue to bake for approximately an additional 10 minutes until lightly browned.
After cooling, store your home made crunchy granola in an airtight container.
Serve with milk and sliced fruit, and maybe some yogurt for a truly nutritious breakfast.
3 cups slow-cooking oats (420 gm)
1/4 cup shelled sunflower seeds (50gm)
1/2 cup raw bran (70gm)
1/2 cup chopped raw, unsalted nuts such as almonds (40gm)
1/2 cup wheat germ (70gm)
1/2 cup unsweetened coconut
flakes (70gm)
1/4 cup sesame seeds (50gm)
1/4 cup non-instant milk powder (12 gm)
2 tbsp milk (30ml)
1/2 cup honey (125ml)
2 tbsp oil (30ml)
1 tsp real vanilla extract (5ml)
1/2 cup raisins (125 gm)
History of Crunchy Granola:
Granola originated in the 1860's as a baked whole grain cereal that was concocted by a New York doctor, James Jackson. It was originally known as "Granula". The success of this early product was not missed by John Harvey Kellogg, who created his own version of the baked whole-grain cereal for use in his healthy eating regimen. Unfortunately he used the same name for his product and was forced to change it to "Granola" when Jackson sued him. Granola remained in the background for the next ninety years or so, until it was popularised during the hippy era in the 1960's with the swing to natural foods and whole grains.
Monday, February 9, 2009
Robert's Place Granola Bars
Home Made Granola Bars | ||
 | ||
 Lovely chewy home made granola bars with real fruit and great flavor. For best results use our Crunchy Granola recipe rather than a bought product. These not only taste better than the commercially made bars, they cost much less! Combine the granola and the dried fruits in a large bowl and mix well. Melt the butter, vanilla and the marshmallows over low heat, stirring constantly until the marshmallows have melted. Stir in the granola-fruit mixture followed by the chocolate chips and mix until all the dry ingredients are coated. Spoon into one or two large, greased baking pans and press to a layer about 3/4" or 2 cm thick. Allow to cool and then cut into bars. Store between layers of waxed paper in a sealed container. | | 7 cups (980 gm) Crunchy Granola (recipe) 1 cup (200 gm) milk chocolate chips 1 cup (250 gm) dried cranberries 1 cup (250 gm) dried apricots, diced 1 cup (250 gm) sultana raisins 1/2 cup (125 gm) butter 500 gram bag of marshmallows tsp (5 ml) vanilla |
Canadian Living Granola Bars
Chewy Granola Bars
(based on 2 ratings)
Store-bought granola bars sound healthy but at times they are no better than a chocolate bar. Why not make your own? They are great to add to your child's lunch or for after school snacks.
Servings: 15
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 204 |
| pro | 3 g |
| total fat | 5 g |
| sat fat | 3 g |
| carb | 38 g |
| fibre | 3 g |
| chol | 11 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 9% |
| vit C | 2% |
| folate | 2% |
- 3-1/2 cups (875 mL) quick-cooking rolled oats
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) butter, melted
2/3 cup (150 mL) corn syrup
1/2 cup (125 mL) liquid honey
1/2 tsp (2 mL) vanilla
Pinch salt
3/4 cup (175 mL) dried cranberries or cherries
3/4 cup (175 mL) chopped dried apricots
1/2 cup (125 mL) flaked coconut (optional)
Preparation:
Line 9-inch (2.5 L) square cake pan with foil, leaving 1-inch (2.5 cm) overhang for handles; grease. Set aside.
In bowl, combine oats, sugar, butter, syrup, honey, vanilla and salt. Stir in cranberries, apricots, and coconut (if using).
Press into prepared pan. Bake in 325F (160C) oven for 70 minutes or until golden brown and firm to the touch. Let cool completely in pan on rack. Using foil handles, lift out of pan. Peel off foil. Cut into bars.
Mother Earth News Granola Bars
Homemade Granola Bars
My family loves granola—especially granola bars. Unfortunately, most store-bought granola bars are nothing but candy in clever disguise. And the few truly nutritious granola products on the market more often than not taste like cardboard and cost like the devil.
So, once again, necessity was the mother, and — after a bit of experimentation — I invented what I feel is an unbeatable recipe for homemade granola bars. While I consider the following list of ingredients to be the core of the recipe, you can change things around a bit to suit your family's tastes and preferences. In fact, in a moment I'll offer some suggestions for doing just that.
2½ cups rolled oats (old-fashioned or instant)
1 cup shredded coconut
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
1/2 cup wheat germ
1/2 cup slivered almonds
4 tablespoons butter or margarine
1/4 cup dark brown sugar
1/2 cup honey
1 cup raisins
2 teaspoons vanilla extract
While your oven is preheating to 300°F, spread the oats, coconut, sunflower seeds, sesame seeds, wheat germ and almonds evenly on a 9" x 12" baking sheet. Bake these dry ingredients for 20 minutes, stirring them occasionally.
Meanwhile, heat the butter (or margarine), brown sugar and honey in a small saucepan, allowing the brew to simmer until the oat mixture is ready to come out of the oven. (If you or yours like really crispy granola, bake the dry ingredients an additional few minutes.) As soon as the oat mixture is out, add the raisins, stirring them into the other ingredients.
Now remove the honey from the heat and stir in the vanilla extract, then pour the hot liquid over the oat mixture and stir until all the dry ingredients are coated.
Next, press the granola firmly into the bottom of a greased 8" x 8" pan and place it in the still-warm oven to bake (at the same 300°F as before) for 20 minutes. (An 8" x 8" pan makes bars about an inch thick; if you want thinner bars, use a slightly larger pan.)
Granola Bars # 2
from http://www.quietfish.com/notebook/?p=1642
Here’s my version … (it’s nut-free, and you can make this as organic as you want)
2 cups rolled oats (I’ve upped it to 2 1/2 cups for another batch and they turned out great)
1/2 cup packed brown sugar
1/4 cup wheat germ
1/4 cup ground flax
1 teaspoon ground cinnamon
1 cup whole wheat pastry flour (I think it was called “soft” flour)*
1/2 cup raisins
1/4 cherry-flavoured cranberries
3/4 teaspoon sea salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil (I might try substituting some of the oil with apple sauce next time)
2 teaspoons vanilla extract
* I picked up a lot of these ingredients at the bulk food store. I’ve also made a batch with sunflower seeds and whole flax seeds. They were just as great! I find that if I add raisins and cranberries the bars become sweeter and chewier. You’ll have to experiment and figure out what you like best.
1. Preheat the oven to 350 degrees. Grease 9 x 13 baking pan.
2. In large bowl, mix together the oats, brown sugar, wheat germ, flax, cinnamon, flour, raisins and salt. Make a well in the centre, pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly into the pan.
3. Bake for about 30 minutes, but watch the baking time. If you leave them in too long they’ll be dry. I like mine a bit chewier. Cool for 5 minutes, then cut into bars or squares. Do not allow the bars to cool completely before cutting or they will be too hard to cut.
-
So. I mixed the ingredients. The original recipe said to use your hands to mix, which I did, and I realized I really didn’t need to. Oh well. After I was done I licked ALL TEN FINGERS because the mixture was so good. I poured the mixture into the pan and popped it into the hot oven. After about five minutes I realized that the mixture was a little too wet. And THEN I realized it was because I forgot to add the flour. I pulled it out, sprinkled the flour on top, mixed it in, and put it back into the oven. PEOPLE, THIS IS THE WAY I COOK THINGS.
BUT they were still pretty good.
I’m not sure if they’ll be sweet enough for everyone’s liking. I reduced the amount of sugar, but I found the raisins made the bars sweeter. The girls like them, and that’s what matters to me.
Granola Bars
Yield: 24
Ingredients:
- 2 cups rolled oats (not instant)
- 1 cup chopped or whole unsalted peanuts
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1/2 cup raisins
- 1/4 cup unsalted sunflower seeds
- 1/4 cup unsalted pumpkin seeds
- 1 cup peanut butter
- 1 cup light brown sugar, packed
- 1/3 cup unsalted butter
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp fine salt
- 1 x large egg
- Preheat oven to 350 F and grease and line a 9-inch square pan with parchment paper so that the paper hangs over the sides of the pan.
- Toss oats, peanuts, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir peanut butter, brown sugar, butter, vanilla, spices and salt until melted.
- Pour melted mixture over oat base and stir until blended. Stir in egg and spread granola into prepared pan, patting down to make even. Bake for 30 minutes, then cool for 20 minutes before chilling for 2 hours.
- To cut, lift granola out of pan with parchment paper and cut into bars.
Toad in the Hole
SERVES 4 -6
Ingredients
- 100 g flour
- 2 eggs
- 300 ml milk
- 1 pinch salt
- 8-12 thick good quality sausages
- 25 g lard or drippings (or oil)
Directions
- First place the fat and sausages into a large roasting tin or other oven-proof dish.
- Cook in a hot oven for 30-40 minutes, shaking occasionally to turn the sausages.
- Meanwhile prepare the batter. Make a well in the sifted flour and salt, add the egg and a some of the milk and mix to make a smooth paste.
- Gradually whisk in the rest of the milk to give a smooth batter with the consistency of double cream.
- Allow this to stand until sausages are cooked.
- Take out the tin with the sausages, arrange the sausages so that they are spread evenly in the tin.
- Quickly pour on the batter and return to the oven, cook for 30-40 minutes until puffed up and golden brown.
- Serve hot with onion gravy (made by slowly caramelising 3 large sliced onions in a frying pan with a little oil and then adding beef stock and red wine, reducing for 20 minutes and then thickening with cornflour and water) a green vegetable and boiled or mashed potatoes.
Holiday Biscotti With Cranberries and Pistachios
SERVES 42
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon grated lemon peel
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon whole anise seed
- 1 cup dried sweetened cranberries
- 3/4 cup shelled natural unsalted pistachios
- 6 ounces imported white chocolate, chopped (i use 1-2 cups of white chocolate chips)
Directions
- Preheat oven to 325°F Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
- Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
- Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
- Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).
- Makes about 3 1/2 dozen.
Montreal Bagels
12 bagels
Ingredients
- 1 1/2 cups water
- 5 tablespoons sugar
- 3 tablespoons canola oil
- 1 (8 g) package dry yeast
- 1 tablespoon beaten egg
- 1 tablespoon malt drink powder or syrup
- 4 1/2 cups unbleached white bread flour (you may need more)
- 1 teaspoon kosher salt
- 1/2 cup poppy seed (or 1/2 cup sesame seeds, or be creative and try a combination)
- 6 quarts water
- 1/3 cup honey
Directions
- In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.
- Gently add enough flour to make a soft dough, about 3 cups.
- Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.
- Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.
- Let bagels rise for 30 minutes.
- When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.
- Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.
- When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!
- Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!
Indian Rice Pudding
SERVES 4 -6
Ingredients
- 1 cup cooked long-grain rice or basmati rice
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup coconut milk
- 2 ounces sugar, approximately 1/4 cup
- 1/4 teaspoon ground cardamom
- 1 1/2 ounces golden raisins, approximately 1/3 cup
- 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions
- In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
- Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
- Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
- Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
- Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
- Serve chilled or at room temperature.
- Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.
Easy Naan (Bread Machine)
makes 8 large naan
Ingredients
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1/4 cup yogurt
- 2 eggs
- 1 teaspoon salt
- 4 cups bread flour
- 4 1/2 teaspoons bread machine yeast
Directions
- Add ingredients to the bread pan according to the manufacturer's directions.
- Set Cycle: dough; Loaf size: 2 lb.
- fter about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
- Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
- When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
- Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
- Bake for about 4 minutes, until puffed up.
- Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.
- These freeze very well.
Clementine Cake Recipe # 2
a second version from Shirley in case of variations. From: http://www.nigella.com/recipe/recipe_detail.aspx?rid=20002
INGREDIENTS
4-5 clementines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder
METHOD
INGREDIENTS
4-5 clementines (about 375g total weight)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder
METHOD
- Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.
- Beat the eggs. Add the sugar, almonds and baking powder. Mix well, adding the pulped oranges. I don’t like using the processor for this, and frankly, you can’t baulk at a little light stirring.
- Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
- I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.
Clementine Cake Recipe # 1 from the Food Network
from Shirley. two versions in case of variations. This one is from the Food Network. But both are Nigella Lawson's recipe. from URL: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36069_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 2 hr 40 min
Level: Easy
Serves: 1 (8-inch) cake
Ingredients
* 4 to 5 clementines (about 1 pound total weight)
* 6 eggs
* 1 cup plus 2 tablespoons sugar
* 2 1/3 cups ground almonds
* 1 heaping teaspoon baking powder
Directions
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375 degrees F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 2 hr 40 min
Level: Easy
Serves: 1 (8-inch) cake
Ingredients
* 4 to 5 clementines (about 1 pound total weight)
* 6 eggs
* 1 cup plus 2 tablespoons sugar
* 2 1/3 cups ground almonds
* 1 heaping teaspoon baking powder
Directions
Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
Preheat the oven to 375 degrees F.
Butter and line an 8-inch springform pan with parchment paper.
Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
Thursday, January 29, 2009
Thai Green Curry
Thai Green Curry Paste (Nam Prik Kaeng Khiaw Waan)
This green curry paste recipe from Thailand can be used to prepare any type of green curry, especially with chicken or catfish. You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.
Ingredients
15 large fresh green hot chilies
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
9 tsp finely sliced kaffir lime rind
1 tsp chopped coriander root
5 white peppercorns
1 tbsp roasted coriander seeds*
1 tsp roasted cumin seeds*
1 tsp sea salt
1 tsp shrimp paste
Preparation
Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
from: http://www.templeofthai.com/recipes/thai_green_curry_paste.php
*See how to roast coriander and cumin seeds either just below or at http://www.templeofthai.com/recipes/cumin_coriander.php
Thai Spices - Cumin & Coriander
Whole Coriander and Cumin Seeds - How to Dry Roast Spices for Curry Pastes & Satay
If you have never taken the time to dry-roast spices, you should try it, just for the wonderful smells that the spices will emit. Dried whole spices are often much more fragrant and flavorful then already ground spices, because the natural oils are retained better.
It's best to dry-roast each spice separately, as smaller spices take less time then larger ones. A small heavy pan (e.g. cast iron) works best for this task. Roast the spices a little longer once they first release their perfume into the air. Uniformly brown but not burnt, the spices will be roasted to the core and not just toasted on the surface. Be sure to stir or shake the pan frequently for even browning. Be careful not to burn them though or your dish will be bitter.
Whole Thai coriander seeds (look pak chee) are smaller than Western varieties and have a sweeter, more fragrant flavor.
Cumin seeds (mellet yira) are sometimes mistakenly called fennel or caraway on Thai packaging and as a result in some Thai recipes.
Freshly dried ground spices can be added to curry pastes, marinades and dipping sauces. Store tightly sealed in a cool place.
See the Thai Green Curry Recipe for use with this paste at http://www.templeofthai.com/recipes/thai_green_curry.php or read more about different Thai curry recipes at http://www.templeofthai.com/cooking/about_thai_curry.php.
This green curry paste recipe from Thailand can be used to prepare any type of green curry, especially with chicken or catfish. You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.
Ingredients
15 large fresh green hot chilies
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
9 tsp finely sliced kaffir lime rind
1 tsp chopped coriander root
5 white peppercorns
1 tbsp roasted coriander seeds*
1 tsp roasted cumin seeds*
1 tsp sea salt
1 tsp shrimp paste
Preparation
Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.
from: http://www.templeofthai.com/recipes/thai_green_curry_paste.php
*See how to roast coriander and cumin seeds either just below or at http://www.templeofthai.com/recipes/cumin_coriander.php
Thai Spices - Cumin & Coriander
Whole Coriander and Cumin Seeds - How to Dry Roast Spices for Curry Pastes & Satay
If you have never taken the time to dry-roast spices, you should try it, just for the wonderful smells that the spices will emit. Dried whole spices are often much more fragrant and flavorful then already ground spices, because the natural oils are retained better.
It's best to dry-roast each spice separately, as smaller spices take less time then larger ones. A small heavy pan (e.g. cast iron) works best for this task. Roast the spices a little longer once they first release their perfume into the air. Uniformly brown but not burnt, the spices will be roasted to the core and not just toasted on the surface. Be sure to stir or shake the pan frequently for even browning. Be careful not to burn them though or your dish will be bitter.
Whole Thai coriander seeds (look pak chee) are smaller than Western varieties and have a sweeter, more fragrant flavor.
Cumin seeds (mellet yira) are sometimes mistakenly called fennel or caraway on Thai packaging and as a result in some Thai recipes.
Freshly dried ground spices can be added to curry pastes, marinades and dipping sauces. Store tightly sealed in a cool place.
See the Thai Green Curry Recipe for use with this paste at http://www.templeofthai.com/recipes/thai_green_curry.php or read more about different Thai curry recipes at http://www.templeofthai.com/cooking/about_thai_curry.php.
Wednesday, December 3, 2008
Minestrone Soup Mix
Minestrone Soup Mix
The Washington Post, December 3, 2008
Cuisine: Italian
Course: Side Dish
Features: Make-Ahead Recipes
Summary:
Assemble the soup mix in the first part of the recipe and you've made a nice food gift. Make the soup, adding fresh ingredients, and you've got a hearty pot of minestrone to be served with a salad or bread.
Layer the soup mix ingredients in a jar or canister made of clear glass, acrylic or plastic, with a capacity of 16 ounces or 1/2 liter or more. Remember to provide recipe directions along with the mix.
For best flavor, be sure to use name-brand bouillon granules. For a lower-sodium soup, use 1 tablespoon plus 1 teaspoon regular bouillon granules and 1 tablespoon very-low-sodium bouillon granules.
MAKE AHEAD: The soup mix can be stored at room temperature for up to 2 months. The soup usually thickens upon refrigeration; thin it with water before reheating. Cover and refrigerate the cooked soup for 3 to 4 days. The cooked soup can be frozen in an airtight container for up to 2 months.
Makes enough mix for 2 to 2 1/2 quarts of soup (8 to 10 generous servings)
Ingredients:
For the soup mix
2 tablespoons plus 1 teaspoon good-quality beef bouillon granules (may substitute vegetable bouillon granules)
3 tablespoons minced dried onions
3 tablespoons coarsely chopped dry-packed (not oil-packed) sun-dried tomatoes (may substitute chopped freeze-dried tomatoes or dried sweet pepper pieces or dried chives, or a combination)
1 1/4 teaspoons dried oregano leaves
1 teaspoon dried marjoram leaves (may substitute dried thyme leaves)
1/2 teaspoon dried minced garlic (may substitute garlic powder; do not use garlic salt)
Scant 1/8 teaspoon crushed red pepper flakes (may substitute 1/4 teaspoon ground black pepper)
1/4 cup uncooked pearl barley
1/4 cup dried red or brown lentils
1/4 cup dried green or yellow split peas
1/4 cup dried kidney beans
1/4 cup dried cannelloni beans or great northern white beans
1/2 cup dried medium-size macaroni, penne or corkscrew pasta
For the soup
1 container soup mix
9 cups hot water, plus more as needed
1 1/2 cups coarsely chopped mixed fresh or frozen vegetable medley, such as celery, bell pepper, zucchini and onions
1/2 cup diced ham, hard salami, pepperoni or smoked turkey, optional
Salt
Freshly ground black pepper
Freshly grated Parmesan cheese , for garnish (optional)
Directions:
To make the soup mix: Combine the bouillon granules, dried onions, sun-dried tomatoes, oregano, marjoram, dried garlic and crushed red pepper flakes on a sheet of heavy-duty aluminum foil.
Use the foil as a funnel to pour the mixture into a clean 1 pint or 1/2 liter jar (or similar-size canister or a heavy-duty resealable plastic food storage bag). Rap the jar on the counter as you work to even out the following layers of ingredients, added in this order: barley, lentils, split peas, kidney beans and white beans.
Pack the pasta separately in a small, sturdy plastic bag and close tightly. Tuck it into the top of the jar (or tie around the outside if the jar is full). If the jar or bag will be shipped, pack any headroom with crumpled wax paper. Close tightly. Provide a tag or card with the following recipe directions to go with the jar or use our printable version (PDF).
Minestrone Soup: Remove the pasta packet from the container and set aside.
Combine the remaining contents of the container with 9 cups of hot water in a large pot over medium-high heat. Bring to a boil, stirring once or twice, then turn off the heat for 10 minutes to let the beans hydrate.
Return to a boil over medium-high heat, then reduce the heat to medium. Cover and cook for 50 to 55 minutes, until the beans are just barely tender. Adjust the heat as needed so the soup is barely bubbling.
If the minestrone is too thick, add water to achieve the desired consistency, then increase the temperature to medium-high to bring it to a boil. Add the pasta from the packet; 1 1/2 cups of mixed fresh vegetables or frozen vegetable medley, such as celery, bell pepper, zucchini and onions, coarsely chopped; and 1/2 cup of diced ham, hard salami, pepperoni or smoked turkey (optional). Cover and cook, stirring occasionally, for 10 to 15 minutes, until the pasta is al dente (barely tender). Add salt and pepper to taste.
If necessary, adjust the consistency of the soup by adding hot water. Ladle portions into individual soup bowls; pass a bowl of Parmesan cheese at the table, if desired, for garnishing the soup.
The soup mix can be stored at room temperature for up to 2 months. The soup usually thickens upon refrigeration; thin it with water before reheating. Cover and refrigerate the cooked soup for 3 to 4 days. The cooked soup can be frozen in an airtight container for up to 2 months.
Recipe Source:
From cookbook author Nancy Baggett.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
The Washington Post, December 3, 2008
Cuisine: Italian
Course: Side Dish
Features: Make-Ahead Recipes
Summary:
Assemble the soup mix in the first part of the recipe and you've made a nice food gift. Make the soup, adding fresh ingredients, and you've got a hearty pot of minestrone to be served with a salad or bread.
Layer the soup mix ingredients in a jar or canister made of clear glass, acrylic or plastic, with a capacity of 16 ounces or 1/2 liter or more. Remember to provide recipe directions along with the mix.
For best flavor, be sure to use name-brand bouillon granules. For a lower-sodium soup, use 1 tablespoon plus 1 teaspoon regular bouillon granules and 1 tablespoon very-low-sodium bouillon granules.
MAKE AHEAD: The soup mix can be stored at room temperature for up to 2 months. The soup usually thickens upon refrigeration; thin it with water before reheating. Cover and refrigerate the cooked soup for 3 to 4 days. The cooked soup can be frozen in an airtight container for up to 2 months.
Makes enough mix for 2 to 2 1/2 quarts of soup (8 to 10 generous servings)
Ingredients:
For the soup mix
2 tablespoons plus 1 teaspoon good-quality beef bouillon granules (may substitute vegetable bouillon granules)
3 tablespoons minced dried onions
3 tablespoons coarsely chopped dry-packed (not oil-packed) sun-dried tomatoes (may substitute chopped freeze-dried tomatoes or dried sweet pepper pieces or dried chives, or a combination)
1 1/4 teaspoons dried oregano leaves
1 teaspoon dried marjoram leaves (may substitute dried thyme leaves)
1/2 teaspoon dried minced garlic (may substitute garlic powder; do not use garlic salt)
Scant 1/8 teaspoon crushed red pepper flakes (may substitute 1/4 teaspoon ground black pepper)
1/4 cup uncooked pearl barley
1/4 cup dried red or brown lentils
1/4 cup dried green or yellow split peas
1/4 cup dried kidney beans
1/4 cup dried cannelloni beans or great northern white beans
1/2 cup dried medium-size macaroni, penne or corkscrew pasta
For the soup
1 container soup mix
9 cups hot water, plus more as needed
1 1/2 cups coarsely chopped mixed fresh or frozen vegetable medley, such as celery, bell pepper, zucchini and onions
1/2 cup diced ham, hard salami, pepperoni or smoked turkey, optional
Salt
Freshly ground black pepper
Freshly grated Parmesan cheese , for garnish (optional)
Directions:
To make the soup mix: Combine the bouillon granules, dried onions, sun-dried tomatoes, oregano, marjoram, dried garlic and crushed red pepper flakes on a sheet of heavy-duty aluminum foil.
Use the foil as a funnel to pour the mixture into a clean 1 pint or 1/2 liter jar (or similar-size canister or a heavy-duty resealable plastic food storage bag). Rap the jar on the counter as you work to even out the following layers of ingredients, added in this order: barley, lentils, split peas, kidney beans and white beans.
Pack the pasta separately in a small, sturdy plastic bag and close tightly. Tuck it into the top of the jar (or tie around the outside if the jar is full). If the jar or bag will be shipped, pack any headroom with crumpled wax paper. Close tightly. Provide a tag or card with the following recipe directions to go with the jar or use our printable version (PDF).
Minestrone Soup: Remove the pasta packet from the container and set aside.
Combine the remaining contents of the container with 9 cups of hot water in a large pot over medium-high heat. Bring to a boil, stirring once or twice, then turn off the heat for 10 minutes to let the beans hydrate.
Return to a boil over medium-high heat, then reduce the heat to medium. Cover and cook for 50 to 55 minutes, until the beans are just barely tender. Adjust the heat as needed so the soup is barely bubbling.
If the minestrone is too thick, add water to achieve the desired consistency, then increase the temperature to medium-high to bring it to a boil. Add the pasta from the packet; 1 1/2 cups of mixed fresh vegetables or frozen vegetable medley, such as celery, bell pepper, zucchini and onions, coarsely chopped; and 1/2 cup of diced ham, hard salami, pepperoni or smoked turkey (optional). Cover and cook, stirring occasionally, for 10 to 15 minutes, until the pasta is al dente (barely tender). Add salt and pepper to taste.
If necessary, adjust the consistency of the soup by adding hot water. Ladle portions into individual soup bowls; pass a bowl of Parmesan cheese at the table, if desired, for garnishing the soup.
The soup mix can be stored at room temperature for up to 2 months. The soup usually thickens upon refrigeration; thin it with water before reheating. Cover and refrigerate the cooked soup for 3 to 4 days. The cooked soup can be frozen in an airtight container for up to 2 months.
Recipe Source:
From cookbook author Nancy Baggett.
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
Kneadless Pumpkin and Sunflower Yeast Bread Mix
Kneadless Pumpkin and Sunflower Yeast Bread Mix
The Washington Post, December 3, 2008
Course: Bread
Features: Make-Ahead Recipes
Summary:
With this mix, even a novice baker can turn out a very attractive and satisfying yeast bread, because it requires no kneading or hand-shaping. The preparation involves nothing more than measuring out yeast from the packet in the kit and stirring it, along with ice water and a little vegetable oil, together with the contents of the jar. The dough is then left overnight or all day (or longer if desired) for a slow, cool rise; then stirred down, garnished and turned out into a loaf pan; then raised and baked.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
If you have raw pumpkin and sunflower seeds instead of roasted ones, stir them together with 1/4 teaspoon of vegetable oil and salt and roast them for about 10 minutes in a preheated 325-degree oven. Cool completely before packing them in the jar.
MAKE AHEAD: The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Makes 1 quart jar of mix (one 9-by-5 1/2-inch loaf; 12 servings)
Ingredients:
For the bread mix
2 cups unbleached white bread flour
1/2 cup yellow cornmeal, plus 2 tablespoons for garnish
2 1/2 tablespoons sugar
2 tablespoons flax seeds
Scant 1 1/2 teaspoons salt
3/4 cup (3.75 ounces) whole-wheat flour
1/3 cup roasted, salted pumpkin seeds (see headnote)
1/3 cup roasted, salted sunflower seeds
1 packet (1 1/4 teaspoons will be used) instant, fast-rising or bread-machine yeast
For the bread
1 jar bread mix
1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more as needed
2 tablespoons corn or canola oil, plus more for greasing the loaf pan and the top of the unbaked bread
Directions:
Place the flour on a sheet of heavy-duty aluminum foil. Use the foil as a funnel to pour the flour into a 1-quart jar or container. Rap the jar on the counter to even out the layer.
Combine the 1/2 cup of cornmeal, sugar, flax seeds and salt on the foil. Add to the jar and rap on the counter to even the layer. Add the whole-wheat flour to the jar and rap to even the layer.
Combine the pumpkin seeds, sunflower seeds and the remaining 2 tablespoons of cornmeal in a small, sturdy plastic bag; close tightly. Push the bag and the yeast packet into the neck of the jar. If the mix will be shipped, stuff crumpled wax paper into any extra space at the top of the jar. Provide a sheet or card with the following recipe directions to go with the jar or use our printable version (PDF).
Kneadless Pumpkin and Sunflower Yeast Bread: Remove the yeast packet and seed packet from the jar. Set the seeds aside, as they will not be added until just before the second rise.
For the first rise, combine the remaining contents of the jar and 1 1/4 teaspoons of the yeast from the packet in a large mixing bowl. Discard the remaining yeast or save for another use.
Vigorously stir together 1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring) and 2 tablespoons of corn or canola oil, then add to the dry mix, scraping down the sides of the bowl and stirring until completely blended. If the dough is too dry to mix, gradually add enough ice water to moisten the mixture; the dough should be hard to stir. Brush the top with a little vegetable oil. Tightly cover the bowl with plastic wrap. For best flavor, if you have time, refrigerate the dough for 3 to 10 hours, then let rise at cool room temperature (about 70 degrees) for 12 to 18 hours. Otherwise, leave the bowl at cool room temperature and let rise for 12 to 18 hours.
For the second rise, generously oil a 9-by-5-inch (2-quart) loaf pan. Stir the dough, sprinkling over and incorporating a generous half of the pumpkin seed mixture; the remaining seed mixture will garnish the loaf. Sprinkle 2 tablespoons of the remaining pumpkin seed mixture intp the pan, then tip it back and forth to coat the pan sides and bottom. Turn out the dough into the pan. Brush the top lightly with oil, then smooth out the dough and press it into the pan with oiled fingertips.
Sprinkle the remaining pumpkin seed mixture over the top, pressing down very firmly all over to deeply imbed the seeds in the dough. Cover the pan with plastic wrap that has been coated with nonstick cooking oil spray.
Let rise using either of two methods: For a 1 1/2- to 3-hour regular rise, let stand at warm (74 to 75 degrees) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water.
When the top of the dough rises close to the plastic wrap, remove the wrap and continue the rise until the dough extends 1/2 inch above the pan rim.
Fifteen minutes before you are ready to bake the bread, place a rack in the lower third of the oven; preheat to 400 degrees. Sprinkle or spritz the top of the unbaked bread with water.
Bake on the lower rack for 35 to 40 minutes or until the loaf is nicely browned, then cover the top with foil and bake for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion. Bake for 5 minutes to ensure the center is fully done. Transfer the loaf to a wire rack to cool completely.
The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Recipe Source:
From cookbook author Nancy Baggett.
The Washington Post, December 3, 2008
Course: Bread
Features: Make-Ahead Recipes
Summary:
With this mix, even a novice baker can turn out a very attractive and satisfying yeast bread, because it requires no kneading or hand-shaping. The preparation involves nothing more than measuring out yeast from the packet in the kit and stirring it, along with ice water and a little vegetable oil, together with the contents of the jar. The dough is then left overnight or all day (or longer if desired) for a slow, cool rise; then stirred down, garnished and turned out into a loaf pan; then raised and baked.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
If you have raw pumpkin and sunflower seeds instead of roasted ones, stir them together with 1/4 teaspoon of vegetable oil and salt and roast them for about 10 minutes in a preheated 325-degree oven. Cool completely before packing them in the jar.
MAKE AHEAD: The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Makes 1 quart jar of mix (one 9-by-5 1/2-inch loaf; 12 servings)
Ingredients:
For the bread mix
2 cups unbleached white bread flour
1/2 cup yellow cornmeal, plus 2 tablespoons for garnish
2 1/2 tablespoons sugar
2 tablespoons flax seeds
Scant 1 1/2 teaspoons salt
3/4 cup (3.75 ounces) whole-wheat flour
1/3 cup roasted, salted pumpkin seeds (see headnote)
1/3 cup roasted, salted sunflower seeds
1 packet (1 1/4 teaspoons will be used) instant, fast-rising or bread-machine yeast
For the bread
1 jar bread mix
1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring), plus more as needed
2 tablespoons corn or canola oil, plus more for greasing the loaf pan and the top of the unbaked bread
Directions:
Place the flour on a sheet of heavy-duty aluminum foil. Use the foil as a funnel to pour the flour into a 1-quart jar or container. Rap the jar on the counter to even out the layer.
Combine the 1/2 cup of cornmeal, sugar, flax seeds and salt on the foil. Add to the jar and rap on the counter to even the layer. Add the whole-wheat flour to the jar and rap to even the layer.
Combine the pumpkin seeds, sunflower seeds and the remaining 2 tablespoons of cornmeal in a small, sturdy plastic bag; close tightly. Push the bag and the yeast packet into the neck of the jar. If the mix will be shipped, stuff crumpled wax paper into any extra space at the top of the jar. Provide a sheet or card with the following recipe directions to go with the jar or use our printable version (PDF).
Kneadless Pumpkin and Sunflower Yeast Bread: Remove the yeast packet and seed packet from the jar. Set the seeds aside, as they will not be added until just before the second rise.
For the first rise, combine the remaining contents of the jar and 1 1/4 teaspoons of the yeast from the packet in a large mixing bowl. Discard the remaining yeast or save for another use.
Vigorously stir together 1 1/3 cups ice water (add ice cubes to cold water and stir for 30 seconds before measuring) and 2 tablespoons of corn or canola oil, then add to the dry mix, scraping down the sides of the bowl and stirring until completely blended. If the dough is too dry to mix, gradually add enough ice water to moisten the mixture; the dough should be hard to stir. Brush the top with a little vegetable oil. Tightly cover the bowl with plastic wrap. For best flavor, if you have time, refrigerate the dough for 3 to 10 hours, then let rise at cool room temperature (about 70 degrees) for 12 to 18 hours. Otherwise, leave the bowl at cool room temperature and let rise for 12 to 18 hours.
For the second rise, generously oil a 9-by-5-inch (2-quart) loaf pan. Stir the dough, sprinkling over and incorporating a generous half of the pumpkin seed mixture; the remaining seed mixture will garnish the loaf. Sprinkle 2 tablespoons of the remaining pumpkin seed mixture intp the pan, then tip it back and forth to coat the pan sides and bottom. Turn out the dough into the pan. Brush the top lightly with oil, then smooth out the dough and press it into the pan with oiled fingertips.
Sprinkle the remaining pumpkin seed mixture over the top, pressing down very firmly all over to deeply imbed the seeds in the dough. Cover the pan with plastic wrap that has been coated with nonstick cooking oil spray.
Let rise using either of two methods: For a 1 1/2- to 3-hour regular rise, let stand at warm (74 to 75 degrees) room temperature; or, for a 45-minute to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water.
When the top of the dough rises close to the plastic wrap, remove the wrap and continue the rise until the dough extends 1/2 inch above the pan rim.
Fifteen minutes before you are ready to bake the bread, place a rack in the lower third of the oven; preheat to 400 degrees. Sprinkle or spritz the top of the unbaked bread with water.
Bake on the lower rack for 35 to 40 minutes or until the loaf is nicely browned, then cover the top with foil and bake for 20 to 25 minutes, until a skewer inserted in the thickest part comes out with just slightly moist particles clinging to the bottom portion. Bake for 5 minutes to ensure the center is fully done. Transfer the loaf to a wire rack to cool completely.
The unopened mix can be stored at room temperature for 1 1/2 months, and for up to 3 months if refrigerated. The baked bread can be wrapped in a tea towel and stored at room temperature for up to 4 days.
Recipe Source:
From cookbook author Nancy Baggett.
Glazed Alsatian Honey Spice Bread Mix
Glazed Alsatian Honey Spice Bread Mix
The Washington Post, December 3, 2008
Cuisine: French
Course: Bread
Features: Make-Ahead Recipes
Summary:
This quick bread mix makes a fine holiday gift for those with both a sweet tooth and a taste for the unusual. A centuries-old tradition in Alsace, the fragrant honey-spice loaf is a bit different in character from the typical gingerbread-style and spiced fruit bread recipes most Americans are familiar with.
Its distinctive, slightly exotic taste comes from a combination of honey, aniseed, dried orange peel, crystallized ginger and several ground spices. The loaf normally is served plain in Alsace, but this moister, updated bread-in-a-jar version includes the makings for a simple glaze, which adds a festive look and a touch of sweetness.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
MAKE AHEAD: The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Makes 1 quart of mix (1 medium loaf; 12 servings)
Ingredients:
For the bread mix
1 1/2 cups flour (do not use bread flour)
1/2 cup whole-wheat flour (may substitute light or medium rye flour)
Scant 2/3 cup sugar
2 1/2 teaspoons ground aniseed (may substitute 1 tablespoon whole aniseed, crushed)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom (may substitute ground allspice)
2 teaspoons baking powder
Generous 1/4 teaspoon salt
1/4 cup crystallized ginger, finely chopped
2 teaspoons dried orange peel (may substitute dried orange zest; see related tip)
3/4 cup golden or dark seedless raisins (or a combination)
1/2 cup confectioners' sugar (for the glaze)
For the bread and glaze
1 1-quart jar bread mix
1 large egg
1/2 cup corn oil, canola or other flavorless vegetable oil
1/2 cup sour cream (may substitute plain yogurt)
1/4 cup clover honey or other mild honey, plus 1 tablespoon for the glaze
1/8 teaspoon vanilla, almond or lemon extract
2 teaspoons hot water, plus more as needed
Directions:
For the bread mix: Place the white flour on a sheet of heavy-duty aluminum foil.
Use the foil as a funnel to pour the flour into a 1-quart (or 1-liter) jar. Rap the jar on the counter to even out the layer.
Combine the whole-wheat flour, sugar, aniseed, cinnamon, cardamom, baking powder and salt on the foil, stirring to blend well. Add to the jar; shake and rap the jar on the counter to even the layer.
Dust off the foil; place the ginger and dried orange peel on it. Add to the jar, rapping it to compact the layers.
Place the raisins in a small, sturdy plastic bag; close it tightly and place over the ginger. Put the confectioners' sugar in a separate small plastic bag; close it tightly and tuck in the top of the jar. Provide a tag or card with the following recipe directions to go with the jar or use our printable version (PDF).
Glazed Alsatian Honey Spice Bread: Preheat the oven to 325 degrees. Grease an 8 1/2-by-4 1/2-inch (or similar 1 1/2-quart) loaf pan with nonstick cooking oil spray.
Remove the confectioners' sugar packet from the jar and set aside. Open the raisin packet into a colander and rinse under hot water, then let drain well.
Whisk 1 large egg in a large bowl until lightened and very frothy. Whisk in 1/2 cup of corn oil, canola or other flavorless vegetable oil a few drops at a time, gradually increasing the oil flow. Whisk vigorously until all the oil is incorporated and the mixture is well blended, thickened and creamy-looking.
Add the bread mix, 1/2 cup sour cream or plain yogurt, 1/4 cup clover honey or other mild honey and the drained raisins to the bowl, stirring just until well blended. Pour the batter into the pan, smoothing and leveling it into the corners of the pan.
Bake on the middle oven rack for 45 to 50 minutes or until the top is golden brown. Cover with foil and continue baking for 15 to 20 minutes or until a toothpick comes out with just a few particles on the end and the loaf feels firm when pressed in the center of the top. Transfer the pan to a wire rack to cool until barely warm. Then set the loaf on a serving plate.
To make the glaze, combine the confectioners' sugar (from the bag), 1 tablespoon of honey, 1/8 teaspoon of either vanilla, almond or lemon extract, and 2 teaspoons of hot water in a small bowl until completely smooth and slightly fluid. If necessary, thin with more water.
Use a round-edge knife to spread the glaze evenly over the loaf until the top and sides are coated. Gather any glaze that drips off and spread it over the top again.
The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Tip About Dried Orange Zest, From Nancy Baggett:
The recipe calls for using either dried orange peel, which can be found in the spice aisle at many supermarkets, or homemade dried orange zest, which is more economical and more intensely flavored.
To prepare the zest, grate the orange-colored part of the peel from a very large orange, spread it out on a small plate and let it dry for about 24 hours, until it is completely powdery. (Or speed the process by placing the zest in a barely warm oven for several hours.) If necessary, crumble any clumps between your fingers before measuring the zest.
Recipe Source:
From cookbook author Nancy Baggett.
The Washington Post, December 3, 2008
Cuisine: French
Course: Bread
Features: Make-Ahead Recipes
Summary:
This quick bread mix makes a fine holiday gift for those with both a sweet tooth and a taste for the unusual. A centuries-old tradition in Alsace, the fragrant honey-spice loaf is a bit different in character from the typical gingerbread-style and spiced fruit bread recipes most Americans are familiar with.
Its distinctive, slightly exotic taste comes from a combination of honey, aniseed, dried orange peel, crystallized ginger and several ground spices. The loaf normally is served plain in Alsace, but this moister, updated bread-in-a-jar version includes the makings for a simple glaze, which adds a festive look and a touch of sweetness.
Layer the mix ingredients in a 1-quart jar or canister made of clear glass, acrylic or plastic. Remember to provide recipe directions along with the mix.
MAKE AHEAD: The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Makes 1 quart of mix (1 medium loaf; 12 servings)
Ingredients:
For the bread mix
1 1/2 cups flour (do not use bread flour)
1/2 cup whole-wheat flour (may substitute light or medium rye flour)
Scant 2/3 cup sugar
2 1/2 teaspoons ground aniseed (may substitute 1 tablespoon whole aniseed, crushed)
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom (may substitute ground allspice)
2 teaspoons baking powder
Generous 1/4 teaspoon salt
1/4 cup crystallized ginger, finely chopped
2 teaspoons dried orange peel (may substitute dried orange zest; see related tip)
3/4 cup golden or dark seedless raisins (or a combination)
1/2 cup confectioners' sugar (for the glaze)
For the bread and glaze
1 1-quart jar bread mix
1 large egg
1/2 cup corn oil, canola or other flavorless vegetable oil
1/2 cup sour cream (may substitute plain yogurt)
1/4 cup clover honey or other mild honey, plus 1 tablespoon for the glaze
1/8 teaspoon vanilla, almond or lemon extract
2 teaspoons hot water, plus more as needed
Directions:
For the bread mix: Place the white flour on a sheet of heavy-duty aluminum foil.
Use the foil as a funnel to pour the flour into a 1-quart (or 1-liter) jar. Rap the jar on the counter to even out the layer.
Combine the whole-wheat flour, sugar, aniseed, cinnamon, cardamom, baking powder and salt on the foil, stirring to blend well. Add to the jar; shake and rap the jar on the counter to even the layer.
Dust off the foil; place the ginger and dried orange peel on it. Add to the jar, rapping it to compact the layers.
Place the raisins in a small, sturdy plastic bag; close it tightly and place over the ginger. Put the confectioners' sugar in a separate small plastic bag; close it tightly and tuck in the top of the jar. Provide a tag or card with the following recipe directions to go with the jar or use our printable version (PDF).
Glazed Alsatian Honey Spice Bread: Preheat the oven to 325 degrees. Grease an 8 1/2-by-4 1/2-inch (or similar 1 1/2-quart) loaf pan with nonstick cooking oil spray.
Remove the confectioners' sugar packet from the jar and set aside. Open the raisin packet into a colander and rinse under hot water, then let drain well.
Whisk 1 large egg in a large bowl until lightened and very frothy. Whisk in 1/2 cup of corn oil, canola or other flavorless vegetable oil a few drops at a time, gradually increasing the oil flow. Whisk vigorously until all the oil is incorporated and the mixture is well blended, thickened and creamy-looking.
Add the bread mix, 1/2 cup sour cream or plain yogurt, 1/4 cup clover honey or other mild honey and the drained raisins to the bowl, stirring just until well blended. Pour the batter into the pan, smoothing and leveling it into the corners of the pan.
Bake on the middle oven rack for 45 to 50 minutes or until the top is golden brown. Cover with foil and continue baking for 15 to 20 minutes or until a toothpick comes out with just a few particles on the end and the loaf feels firm when pressed in the center of the top. Transfer the pan to a wire rack to cool until barely warm. Then set the loaf on a serving plate.
To make the glaze, combine the confectioners' sugar (from the bag), 1 tablespoon of honey, 1/8 teaspoon of either vanilla, almond or lemon extract, and 2 teaspoons of hot water in a small bowl until completely smooth and slightly fluid. If necessary, thin with more water.
Use a round-edge knife to spread the glaze evenly over the loaf until the top and sides are coated. Gather any glaze that drips off and spread it over the top again.
The jar of mix can be stored at room temperature for up to 1 month, and for up to 2 months if refrigerated. The bread tastes best if allowed to mellow for a few hours before serving. Store, airtight, for up to 1 week.
Tip About Dried Orange Zest, From Nancy Baggett:
The recipe calls for using either dried orange peel, which can be found in the spice aisle at many supermarkets, or homemade dried orange zest, which is more economical and more intensely flavored.
To prepare the zest, grate the orange-colored part of the peel from a very large orange, spread it out on a small plate and let it dry for about 24 hours, until it is completely powdery. (Or speed the process by placing the zest in a barely warm oven for several hours.) If necessary, crumble any clumps between your fingers before measuring the zest.
Recipe Source:
From cookbook author Nancy Baggett.
Thursday, November 27, 2008
Ting New England Clam Chowder
- 5 cans (33 fl oz) chopped clams (the cans are the ones the size of tuna tins or use one large restaurant size plus one small can)
- 1 bottle clam juice (8 fluid ozs)
- 1 large onion chopped
- 2-3 strips bacon chopped
- 4 Tablespoons flour
- 1 pint cream
- half tsp thyme
- quarter tsp ground black pepper
- about 3 chicken boullion cubes
- about 5 large potatoes diced
- chopped fresh parsley for topping
1. Brown bacon 2. Add 1 Tbsp or so of olive oil
3. Add flour and mix up
4. Add all stock from cans and bottle, boullion cubes and potatoes
5. Cook at low - med heat for about 15 minutes
6. Add everything else
7. Warm up
8. Better the second day
This is Lena's super fantastic clam chowder. It's even better then the one I make so I'm adopting her recipe!!!
Tuesday, November 25, 2008
Sweet Potato Puree With Apples
- 2 pounds sweet potatoes, scrubbed
- 2 tart apples, such as Granny Smith or Braeburn
- Juice of 1 lime
- 1/4 cup plain low-fat yogurt
- 1 to 2 tablespoons unsalted butter, melted (to taste)
- 1 tablespoon mild flavored honey, such as clover
- Pinch of salt
- Preheat the oven to 425ºF. Scrub sweet potatoes and pierce in several places with a sharp knife. Pierce the apples in a few places. Line a baking sheet with foil and place the potatoes and apples on top. Bake for 40 minutes and remove the apples. Continue to bake the sweet potatoes until thoroughly soft and beginning to ooze, 5 to 15 minutes, depending on the size. Remove from the heat and allow to cool until cool enough to handle.
- Turn the oven down to 350ºF. Remove the skins from the potatoes. Peel and core the apples, scraping all the flesh from just inside the skins. Chop the potatoes and apples coarsely and place in a foot processor fitted with the steel blade. Puree until smooth. Add the remaining ingredients and blend well. Transfer to a lightly buttered 2- or 3-quart baking dish.
Heat the puree in the 350ºF oven for 20 to 30 minutes, until steaming. Serve hot.
Yield: Serves 6
Advance preparation: This can be made through Step 2 a day ahead and kept covered in the refrigerator. Reheating will take 30 to 40 minutes.
Monday, November 24, 2008
Sweet Potato and Butternut Squash Soup
another recipe sent to me by p that he wants to try.
This silky fall/winter puree tastes rich, though there is no cream or butter in it. This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
By MARTHA ROSE SHULMAN
Published: November 20, 2008
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potatoes, peeled and diced
- 1 medium-size Yukon gold or russet potato, peeled and diced
- 6 cups water, chicken stock, or vegetable stock
- Salt to taste
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
from new_york_times: http://www.nytimes.com/2008/11/20/health/nutrition/20recipehealth.html.
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