Baking

Whole Wheat Cheese and Onion Empanadas and Dulce De Leche Alfajores {Argentina}

Woops! Due to photo storage issues, this post has been moved to: http://www.therestoflhistoire.com/2012/03/26/whole-wheat-cheese-and-onion-empanadas-and-dulce-de-leche-alfajores/
See you there!

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Categories: Baking, Desserts, Food, Latin American Food, Travel, Vegetarian | Leave a comment

Follow-Up Recipes for Jamaican Jerk Tofu and Baked Festival (Both Vegan)

So, although my blog is but nascent, someone (hey, there!) has requested my recipes for the Jamaican post from yesterday. All I really need to be talked into posting a recipe is a simple comment asking for it.  Because let’s be real, I’m a wee blogger that’s happy to share.  You can still offer up [false] flattery if you’d like.

Remember the Jamaican post?  Or are you too distracted by beautiful purple tubers?  Here’s a photo to jog the memory.

First:

Jamaican Jerk Tofu Serves 4, (Vegan)

Ingredients:

  • 1 block extra-firm tofu
  • 1 yellow or white onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 T Earth Balance (butter if you’re not worried about dairy)
  • 2 T freshly squeezed lime juice
  • 2 T soy sauce
  • 1 T olive oil
  • 1 t sugar
  • 1 t ginger
  • 1/2 t dried thyme
  • 1/2 t allspice
  • 1/2 t pepper
  • 1/2 t cinnamon
  • 1/2 t cayenne pepper
  • 1/2 t salt

I know, it’s a long list, but almost all is a simple spice mixture to add to the marinade.  No need to be intimidated.

Directions:

  1. Press tofu.  Either use tofu press (if you’re lucky enough to have one…anyone with an extra can send to me!) or the dishcloths and pan method to squeeze excess water from tofu.
  2. While pressing the tofu, prepare the marinade.  Mix oil, soy sauce, lime juice, sugar, and all spice ingredients together in bowl or directly in large zip lock bag.
  3. Once pressed, cut into slices about 1/4 of an inch thick.
  4. Place tofu slices and marinade in zip lock bag.  Marinade for at least 30 minutes, preferably an hour.
  5. Melt 1 T Earth Balance in a heated skillet.
  6. Add onion and cook until translucent.  Add jalapenos.  Keep cooking until onions are slightly browned.
  7. Add tofu slices directly onto pan.  Cook 8 minutes on each side. Pour extra marinade into pan to form glaze.

And for the carbs…

Baked Jamaican Festival, Makes 12 fritters (Vegan)

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1/2 cup Earth Balance + more for pan-frying step
  • 1 t baking powder
  • 1 T cane sugar
  • 1/2 t cinnamon
  • 2/3 cup almond milk
  • 1/2 t salt
  • 1/4 t almond extract
  • 1/2 vanilla extract
  • Extra cinnamon and sugar for sprinkling (if desired)

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine flour cornmeal, b. powder, cinnamon, sugar, and salt in a mixing bowl.
  3. Either using a pastry cutter or your fingers, mix in the butter to form a coarse meal.
  4. Add extracts and milk to the flour mix to form the dough.
  5. Knead enough to combine dough thoroughly (about 30 seconds).  Divide into 12 sections.
  6. Form into slightly flattened oval shapes.  Sometimes described as cigars but not quite that cylindrical.
  7. Melt 1 T Earth Balance in frying pan.  Add festivals to pan as they fit.
  8. Cook festivals on each side until a nice crust forms.
  9. When crust is formed, transfer to a baking sheet and bake for 30 minutes or until no longer doughy in the middle.  (Ours took a while, but feel free to experiment with upping the temp and less time).
  10. Serve while still warm.  Sprinkle with sugar and cinnamon if desired.

These are a little sweet/dessertish.  But this morning, I came across a fun foodie article related to Caribbean dining in Montreal. It explains that the slight sweetness of the festival is meant to balance out the spice from your jerk chicken tofu.

Note the misspelling in the title when you get to the article.  With the amount of typos on my blog, I certainly am in no place to call another blogger out on typos, but newspaper… Anyhow, it made me feel pleased to have gone with making the festival.

 

Categories: Baking, Breads/Starches, Caribbean Cooking, Food, Vegan, Vegetarian | 3 Comments

Simple Potato Stew, Rye Soda Bread, and Chocolate Stout Cake: A Calm St. Paddy’s Day {Ireland}

Longest.Title.Ever.

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Once, I spent a St. Patrick’s Day in France. I saw the Mona Lisa.  I ate a my first ever crepe (Nutella was an excellent choice) and shared a Powerade with my significant other.  (Wow, I look a bit different now!)

No one in Paris cared or mentioned St. Patrick’s Day except our hostel-mates.  Two days later, we flew back to Manchester, UK.  The streets around the U of M and MMU campuses were still a wreck for the St. Paddy’s Day destruction.    I think I prefer the calm,-eat-some-good-food-and-wear-a-wee-bit-of-green methods.

That’s right.  Do some yoga, run a little, blog a little, and avoid the pub-crawlers at all costs.

Our meal last night consisted of a very, very easy stew, a standard soda bread and a bit of dessert.

Cassie’s Simple Potato Stew (Serves 6)

Ingredients:

  • 1 large onion, chopped
  • 4 cloves garlic, peeled and minced
  • 3 medium potatoes, cubed (I don’t peel mine if they are organic–just scrub well)
  • 4 carrots, chopped
  • 5 stalks celery, chopped
  • 1/4 cup chopped parsley
  • 2 bay leaves
  • 1 T Earth Balance
  • salt and pepper to taste
  • 1 cup stout (we did use Guinness–so if you have no gray areas with your vegetarianism, find a fish-bladder free stout)
  • 4 cups vegetable broth (or water)

Instructions:

  1. Melt Earth Balance (or use oil or butter if you prefer) in dutch oven or large sauce pan
  2. Add onion and saute until translucent.
  3. Add garlic and saute for 2 more minutes.
  4. Add potatoes, carrots, and celery.  Give a stir.  Toss in parsley and bay leaves.
  5. Add stout and vegetable broth.  Bring to a boil and simmer until potatoes are tender.
  6. Season with salt and pepper to taste.

This was really delicious for being so easy and not having oodles of seasonings.  You need to serve this with soda bread.  I love soda bread.  It’s so easy to make and adapt.  We had rye bread with caraway seeds.

You can make soda bread without a special soda bread dish, but I’ve got one.  So I use it every time.  (Thanks for that, Bev–you probably didn’t realize how much use I’d get out of it).


The cake we had for dessert was a recipe of my own.  And I made it hours before I noticed that 101 Cookbooks happened to post a Chocolate Stout Cake.  I swear it.  The recipes are somewhat similar, but I cut out the dairy and eggs, and used sugar for my sweetener.  Odd, I know, considering I still used Guinness (which again is not even considered vegetarian by many).  Oh, well. I still tried.  Pre-powdered shot below:

Almost Vegan Chocolate Stout Cake (Makes too many servings for a 2-person household)

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/2 cup Earth Balance
  • 1 cup stout beer (find a vegan one if you’d like)
  • 1/2 cup cocoa powder
  • 2 cups unrefined sugar
  • 1/2 cup applesauce
  • 1 flax “egg”: 1 T ground flax mixed into 3 T water
  • 3/4 cup cashew “sour cream”: soak 3/4 cup raw cashews in water until soft, blend with 1 T lemon juice until smooth.
  • 2 1/2 teaspoons baking soda

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Melt Earth Balance into stout beer in medium sauce pan on stovetop.
  3. Mix in sugar and cocoa powder
  4. Add in flax egg, cashew cream, and apple sauce.  Remove mixture from heat.
  5. Add the flour to a separate, large bowl.  Create a well for the liquid.
  6. Add the liquid and stir until all flour is moistened.
  7. Pour the cake batter into a well-oiled or silicone dish.  You can use a 9×9 pan, a bundt pan, or cupcakes–whatever you prefer.
  8. Bake for 50 minutes, or until fork comes out clean.

I added a glaze made of almond milk, vanilla extract, chocolate syrup, and powdered sugar.  There was no recipe or measuring for me in this step, so you can make to your own liking!

Because this cake is eggless, it is more fudge-like than many cakes.  It’s dense and moist.  Which I prefer.

Yes, I did have a piece for breakfast this morning.  But hey, it’s whole wheat and has apple sauce.  It’s got to be healthier than a number of doughnuts and muffins on the market, right?

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Now that I’ve been thinking over my St. Patrick’s Days, I remembered another traveling one!  During grad school, I was able to take a spring break trip with Jordan and his sister, Emilee, to Peru.  Though mudslides kept us from Machu Picchu, we managed to have an excellent time.

Maybe there is something to be said for venturing out on St. Paddy’s….

 

Categories: Baking, Breads/Starches, Desserts, European Food, Food, Holidays, Vegan, Vegetarian | Tags: | Leave a comment

Moroccan Roll {Schlada, Chickpea Couscous, and M’hanncha}

Oops! Due to storage issues, this post has been moved to a new location: http://www.therestoflhistoire.com/2012/02/11/moroccan-roll-schlada-chickpea-couscous-and-mhanncha/

See you there!

Categories: Baking, Desserts, Food, North African Food, Vegan, Vegetarian | Leave a comment

How to Finnish Your Meal: Finnish Pea Soup, Mushroom Salad, and Rustic Karelian Pasties

I love puns.  Please endure them for my sake.

Last night, we “Finnished” our meal completely.  Ah, Nordic countries.  Someday, I will go on a great Nordic bicycle trip.  Someday.  But until then, I’ll keep making delicious pasties.

I’ve got to say, I am partial to the cuisine of the eastern side of the country, as they rely more on vegetables and mushrooms, compared to the more meat- and fish-centric western side.  Rye breads and crusts are common in Finland, and soups are common as well.  Also, because of the cold weather in these countries, many recipes are focused on dairy products and starches, as they are available on a year-round basis.

If anyone is curious about the actual recipes used, feel free to e-mail me and I’ll send along, but the Pea Soup and Mushroom salad recipes are so simple that I feel like it’s maybe a stretch to call them recipes.

For my mushroom salad, I used oyster mushrooms.  I had never seen eaten these before…or apparently smelled them.  The instant I opened the package, I was afraid that we wouldn’t enjoy them.  After some rehydrating, I was a little less anxious trying them, though.  The smell subsided a bit.

To these, you just add heavy cream, the juice of one lemon, and salt and pepper.  No recipe, just use what you need to cover the mushrooms.  Certainly, with a cream and lemon juice combination, the mushrooms tasted good.  Jordan even said that he really enjoyed this dish (which was a relief after the initial olfactory shock the oyster mushrooms gave us).

Most of the prep time for this meal was spent on the Karelian pasties (karjalanpiirakka). They have a rye flour base, which I loved.  I think I’ll definitely use the crust to make some galettes in the future.  So easy, but look like a lot of work.

The filling for these is cooked rice with almond milk added to make the mixture creamy.  I also added some sprinkles of sea salt.

I did make an egg butter to brush on the top of the Karelian pasties, but honestly I wasn’t really in the mood for egg so I didn’t push the issue by spreading it on too thick.  They are cute, yeah?

I really had fun experimenting with the sides in this meal.  I’m not sure why, but I was most anxious about this meal for this week, and I was happy to see it pan out (is that accepted as pun #2 for the post??).  These two sides also went really well with the basic split-pea soup.  The overall meal had a lot of different flavors, although I admit that it was a bit low in the leafy greens department.

I’m not sure I’ll have too many posts this weekend with recipes.  But you cannot blame me, because you would find it hard to devote your weekend to menu planning when you’ve got computer training curriculum to complete and especially hard when you’ve got these two fellas visiting you:

That’s right, we’ll have a full house apartment here this week.  Jordan’s brother and sister-in-law and the two aforementioned fellas will be exploring much of what Knox (and probably Sevier) County have to offer throughout the next six days.  (By the way, I would definitely wish the least little guy a happy 2nd birthday via blog if I was convinced he was a subscriber).  I wonder if the boys will like Algerian food?

Help!  Anyone have any suggestions on what countries’ dishes I should prepare for the house guests this weekend?

Categories: Baking, European Food, Food, Soups, Vegetarian | 1 Comment

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