What? More kitchen time?!?

Heading out tonight for a rum tasting party and wanted to contribute something subtle to counter the amount of rum I’ll be ingesting 🤗

Off I went to the grocery store…

So a bag of chicago mix popcorn will start, but I then found some pumpernickel, yum! But I’m not in the mood for the standard spinach dipping sauce tonight.

Veggie pate experiment time!

IT is chilling now in the fridge, but I think it’s gentle flavour will work tonight!

I divided it into two blocks, so I’ll have more for other gatherings in the near future!

 

 

 

Lentil vegetable spread/pate

1 cup lentils, rinse and sort. Let drain.

Into a sauce pan:

1 onion chopped finely

1 tablespoon olive oil

1 tsp curry powder

1 tsp garam masala

Sauté on medium low heat until onions are translucent. Add lentils and enough water to cover by 2cm or so. Simmer on medium -low heat until lentils are pretty much cooked-about 20 minutes.

Add:

2 carrots grated

½ cup grated cabbage

Continue to cook until everything is tender. Another 10-15 minutes.

PurĂ©e. You can use an immersion blender or food processor-it’s hot so be careful!

Add:

1 tsp balsamic vinegar

1tsp maple syrup

Salt and pepper to taste-any other spices that inspire you!

Pour into a tray/pan lined with wax paper and chill.

And that’s that!

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Crazy vegan baking experiments Day 2

yesterday’s marshmallow fluff was intended to be more like fudge. I think I would need to either use more maple syrup or cook it to a higher temp to achieve that – future experimentation !

I had dropped out about 24 blobs of the fluffy onto wax paper hoping it would possibly harder if I put it into the freezer…

 Looks great but is still sticky to touch.

Today, I melted some organic bittersweet chocolate chips in hopes of maybe creating a chocolate – but the fluff is too soft.

So now I have decided to try to create a cookie base to maybe slide the blobs onto and maybe get a bit more chocolate on them, or just enjoy a great tasting but sticky mess!

Chick pea orange spice cookies

 

 

 

 

 

 

 

Âľ cup chick pea flour

1/4 cup cornstarch

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ginger powder

mix dry ingredients then add:

2 tablespoons coconut oil

3 tablespoons maple syrup

1/2 tsp vanilla

3 tablespoons orange juice

Mix and roll into a log about 3 cm in diameter  and chill for at least 15 minutes.

Slice into 24 discs and place on parchment paper lined baking sheet.

bake 6-8 minutes at 325 degrees F.

 

Let cool on rack and flip over to place the fluffy blobs onto the bottom of each cookie.

 

 

 

 

 

 

 

Final look is super cute, but they will stay frozen until I serve them and they will be slightly messy.

So whoever is coming to my place in the next few weeks will get a chance to try these!

 

 

Avocado brownies

No long pre-amble:

  • 4 small avocados- purĂ©ed
  • 1 cup cocoa
  • â…“ cup sugar ( whatever kind you like)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 2 eggs

Oven 350 degrees F

Lightly greased pan and bake for 30 minutes. Cool and chill before cutting.

The oops, I forgot:  Add 1/2 cup chocolate chips to the batter.

So, I tried to do that thing where you sprinkle the chips on top and then smooth it out once it has melted  – but apparently white and dark chocolate chips have different melting points and don’t play well together…

The “butterbeer” recipe…

So…yeah…it’s pink, not caramel coloured…

IMG_9970

I walk through the LCBO and see Dr. McGillicuddy’s Intense Butterscotch and have to find some way to get  creative with it.  And with searching, “butterbeer” comes up..click through for the original link I used to get a concept of how butterbeer is meant to taste….

Then I did what I always do, and got creative with it.

Canadian ButterBrr < yes brr> Concept Drink:

In a pitcher, mix:

1 litre cream soda < yes – that’s why it’s pink>

1 litre club soda

15 ml vanilla

about 125 ml each – or to taste:

  • Dr. MCGillicuddy’s Intense Butterscotch < see link above>
  • Vodka – your choice
  • Sortilege – Maple flavoured whiskey – Thus the Canadian touch!

Give it all a stir and pour some out into glasses.

At this point, it’s good to taste it to make sure it’s on track, and you can adjust your quantities now if you want it sweeter or less sweet…

Whip up a small amount of 35% whipping cream < about 60 ml worked for us>, adding just a little bit more butterscotch < 10-15 ml> into it.

Gently glob it < yes, glob it>, onto the liquid in each glass and some will float down and the rest will create the beer like head.

Now. Enjoy.

What? More soup…? mmm…soup

Roasted pepper and Tomato soup

Today is this week’s Domestic Day/ Zero People Day/ 0CommitmentDay / Do Whatever I want Day.

So when I am not sewing, seeing clients for sewing, dancing, teaching dance, teaching sewing, and planning for either upcoming sewing or dance events, I like to cook and bake. Oh, I know – you know that already…

Ok – here’s the Roasted Pepper Tomato Soup recipe.

Roast a pile of peppers:

Lightly oil 2 cookies sheets for about 10 medium size peppers.
Oven = 400 degrees Farenheit
Wash the peppers, split in half, take out the seeds and toss them all in a huge bowl with a bit of olive oil.
Spread them out on the cookie sheets and get them roasting while you take care of the rest of the soup. Maybe 20 minutes… check ’em – see when they start to char. them take them out.
I leave them on the cookie sheet until I’m ready for them, then take them off and peel away any really burnt skin/ section.

In a large saucepan, start cooking the onion, and tomatoes:
Heat 1 tablespoon of olive oil on medium heat. Chop an onion – I used red and it was large so I only used half.
toss it in and saute until it smells awesome. Add in one can of whole tomatoes, and cover and let simmer. < Purists are welcome to peel and seed fresh tomatoes, if that’s your prerogative.>

If your peppers are ready, toss them into the pot and let it all continue to cook.

Add spices to your liking – salt and pepper, basil, oregano, I went italianesque for this batch.

I happened to have roasted a small pumpkin while roasting the peppers and could not fit all of it into my 2 cup container, so I added the remaining pumpkin to the soup too.

Once the peppers are tender, or you are bored, do what you do to puree soup.  I toss it into a big stainless bowl and use an immersion blender – as you can see.

Jar it/ serve it/ find a friend who makes homemade bread and barter some in exchange for a fresh loaf…

Enjoy.