Monthly Archives: December 2011

Braided Bread

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Today I decided to try for the first time to make a bread dough using my bread maker.

As I always love braided breads, I decided to start with them and…

It was a success!

Servings

1 loaf ( 1.5 lb)

Ingredients

* 1 1/2 cups milk

* 1 large egg

* 2 tablespoons olive oil

* 4 cups bread flour (in Canada you can use regular flour)

* 2 tablespoons sugar

* 2 teaspoons salt

* 2 teaspoons bread maker yeast (dry yeast)

* 1 egg white ( for brushing the bread)

* Sesame seeds (optional)

Directions

-As directed by your machine, pour the ingredients in the correct order-

This recipe was tested on my machine, it is effective for the Rosewill and Sunbeam bread makers.

* Heat for about 1 minute the milk, oil and salt. Beat the egg and add it to the milk.

 * In the machine’s container, pour the liquids first. (milk mixture) Add sugar, then flour. Do not mix!

* On flour, dig a small shallow hole. Pour the yeast into the hole. Do not mix. The yeast should never be in contact with liquids or salt, it will not be working properly and the bread may not rise. Close the lid and start the machine. Use the DOUGH settings. (It’s about 90 minutes)

* Once the cycle is complete, remove dough from bread maker and divide into 3 equal parts.

* Lightly flour your work surface and knead each piece of dough into a long cylinder. (about 15 inches)

* Braid the three parts together. Slightly crush the ends to the back (so that the ends be rounded).

* Brush bread with egg white and sprinkle with sesame seeds. (optional)

* Place bread on a baking sheet. Place the sheet in the oven (not hot, don’t start your oven!). Open the light and let the bread rise for 1 hour.

* Don’t open the door and bake at 350’F for 30 minutes.

* Remove from the oven.

* Serve and Enjoy!

Sweet Potato Burger

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Wanna try another kind of burgers? You should try this veggie burger made of sweet potato.

You’ll see by yourselves.. it’s just amazing! (and different too!)

Sweet potatoes are an excellent source of  anti-oxidants, vitamins, minerals, and fibers.

Servings

6 large patties

Ingredients

* 1 large sweet potato (about 1 pound)

* avocado oil

* 2 green onions, chopped

* 2 cloves garlic, minced

* 2 medium carrots, grated

* 1 small green or yellow zucchini, grated

* 2 cups cooked green peas

* 2 large eggs

* 2 cups bread crumbs (I used homemade..)

* 1/2 teaspoon Herbes de Provence

* salt and pepper to taste

Directions

* Boil sweet potato for about fifteen minutes. Remove from the water and grate into a bowl.

* Mash green peas coarsely.

* In the bowl with the sweet potato, add garlic, green onions, grated carrots and zucchini, peas, salt, pepper, Herbes de Provence, eggs and bread crumbs.

* Combine well, it’s easier to use hands than any kind of kitchen tools.. You can add more bread crumbs if your mixture is too wet.

* Shape into patties.

* In a skillet, cook over medium heat in a pan with avocado oil about 3 minutes on each side.

* Remove from heat and serve with buns (or with small breads) and with toppings you like. ( tomato, lettuce, alfalfa, Dijon…)

* Enjoy!

Homemade Bread Crumbs

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Why buy our bread crumbs at the store when it is so simple to do it ourselves…

You can use any kind of bread. Once made, it can be frozen for about 3 months.

So next time you’ll have leftover bread remnants of bread, whether loaf or slice, don’t throw them away, keep them in the freezer and when you’ll have enough, make homemade breadcrumbs. It’s so much better and so economical!

Ingredients

* bread, any kind

Directions

* Preheat oven at 300’F.

* Cut bread into slices or pieces (they will dry faster) and put them on a baking sheet.

* Bake for about 15 minutes. At halfway through, turn the pieces over so they will dry evenly.

* Remove from the oven and let cool.

* Place the pieces in a food processor and blend until desired coarseness.

* Use or store.

Tropical Oatmeal

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This is a variation of my fruity oatmeal recipe.

My daughter really likes oatmeal and it’s a great source of iron (the dates are adding even more iron) so I changed the recipe to make it even more fruity and with a sweeter taste.

Servings

4 cups

Ingredients

* 1 1/3 cups old fashioned rolled oats

* 1 cup apple juice

* 1 1/2 cups water

* 1/2 cup pitted dates, chopped

* 1 ripe banana, diced

* 1 small apple, diced

* 1/2 cup cantaloupe, diced

* 2/3 cup pineapple, diced

Directions

* Wash, peel and cut fruits.

* In a pot, bring to boil water and juice. Add oats and fruits. Mix.

* Bring to boil again, then reduce heat and simmer 7-8 minutes.

* Remove from heat, put the lid on and let stand for about 5 minutes.

* Serve or freeze.

Beet & Pasta Salad

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A simple, colorful and festive salad.

I served this salad yesterday for Christmas and everyone liked it.

Servings

8-12

Ingredients

Salad:

* 6-7 medium beets (to make 2 cups fresh beet juice)

* 2 cups pickled beets, drained and diced (I use the ones I made last year)

* 3/4 pound uncooked elbow macaroni

* 1 large green bell pepper, diced

* 2 stalks celery, diced

* 3 green onions, chopped

* 6 cups water

Dressing:

* 1/3 cup olive oil

* 3 tablespoons apple cider vinegar

* 1 1/2 tablespoons old smokey mustard (or Dijon mustard)

* 2 teaspoons pure liquid honey

* 2 cloves garlic, minced

* salt and pepper

Directions

* Wash and cook beets. Peel and cut into cubes. Using a juicer, extract all the juice. You can use commercial juice, but nothing is better than fresh juice. It’s less expensive (at the store, it’s about 6$ pour 2 cups)

* In a large saucepan, combine water and beet juice. Boil and add macaroni. Cook al dente. Remove from heat, sewer and cool.

* Wash and cut all veggies. Add them to pasta. Mix.

* Add the diced pickled beets.

* To make the dressing, combine all the ingredients: olive oil, apple cider vinegar, mustard, honey, garlic, salt and pepper.

* Pour over the macaroni. Mix.

* Cover and refrigerate for a minimum of 3-4 hours. I leave mine overnight, the next day she was simply divine!

* Serve and enjoy!

 

Pomegranate Jelly

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Last week I made some pomegranate bread because I found them at the store for 0.50$ each. I was trilled! This week they were 0,30$ each.. what an amazing deal!!! I have never seen pomegranate at such a low price!! This is crazy! It is for this reason that I decided to make jelly.

Pomegranates are rich in antioxidants!!

Servings

6 x 250ml jars

Ingredients

* 6 large pomegranates (5 for the juice, 1 for the arils)

* 5 cups sugar

*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)

* 6 glass jars (250ml)

Directions

* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* To juice pomegranates, roll the fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve, set over a bowl; use a knife to cut out blossom (crown) end, including the pith, the juice will start to squirt! Using your hands, squeeze juice and arils into sieve. Scrape remaining arils into sieve. Use the back of a large spoon to press out any remaining juice.

* Measure  3 1/2 cups of juice in a large saucepan. Whisk in pectin until dissolved.

* Over high heat, bring mixture to a full rolling boil. Add all the sugar. Stirring constantly, return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute. Caution, the mixture tends to foam!

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Pomegranate & Blackberry Bread

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This week I was surprised (and lucky) to be able to buy huge pomegranate priced at $ 0.50!

I love this fruit, although many people never know what to do with it. they just eat it like a fruit. In fact, you can use pomegranate instead of nuts in recipes!

A little trick … to avoid any staining with the juice, cut the pomegranate and then plunge into cold water and empty it of its seeds under water. No more stains!

Pomegranate is rich in anti-oxidants and vitamins.

Servings

1 loaf (10-12 slices)

Ingredients

* 2 cups whole wheat flour

* 1 1/2 teaspoons baking powder

* 1/2 teaspoon salt

* 1/2 cup sugar

* 1 large egg

* 1 teaspoon pure vanilla extract

* 3 tablespoons unsweetened apple sauce

* 1/2 tablespoon grated orange zest (1 medium orange)

* 3/4 cup milk

* 1 cup coarsely chopped blackberries

* 1 cup pomegranate arils (seeds)

Directions

* Preheat oven 350′F

* In a large bowl combine flour, salt and baking powder.

* In another bowl whisk together sugar, vanilla, egg, applesauce, zest and milk.

* Stir in liquid ingredients to dry ingredients. Mix.

* Add blackberries and pomegranate seeds. Mix.

* Pour into a greased or silicone bread pan. Garnish with some pomegranate seeds (optional).

* Bake for 55-60 minutes. When a toothpick comes out clean, the bread is ready.

* Enjoy!

Chocolate and Coffee Cake

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-This is a slow cooker recipe-

(By the way, the one I used for this recipe is a 3-liter)

It was the first time this week that I tried to make a cake with a slow cooker..and it was AMAZING! My husband were surprised and we loved it!

Servings

1 cake (about 8-10 slices)

Ingredients

* 1 3/4 cups brown sugar

* 1 cup flour

* 1/2 cup pure cocoa powder

* 2 teaspoons baking powder

* 1/4 teaspoon salt

* 1 large egg

* 2/3 cup milk

* 1/4 cup melted butter or margarine

* 1 1/2 teaspoons pure vanilla extract

* 2 cups black coffee (room temperature)

* 2 teaspoons corn starch

Directions

* Grease inside of  the slow cooker with butter.

* In a large bowl, combine flour, 1 cup of brown sugar, salt, baking powder and half of the cocoa powder (1/4 cup). Mix well.

* In another bowl, whisk together  the egg, milk, melted butter and vanilla extract.

* Pour liquid mixture into flour mixture. Mix.

* Pour the batter into the slow cooker and smooth top.

* In a saucepan, combine the coffee, the rest of the brown sugar (3/4 cup), the second half of the cocoa (1/4cup) and cornstarch. Bring to boil over medium-high heat. Whisk for about 3-4 minutes or until the sauce is thickened.

* Pour sauce over batter in slow cooker. Do not mix. Cover.

* Cook for 2 hours on HIGH settings. When a toothpick (in the middle) comes out clean, the cake is ready.

* Let stand for 30 minutes with the lid on before cutting.

* Serve and ENJOY!

Red Onion Jelly

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My jelly is a little different from traditional onion jelly, it is sweeter, more fruity.

It’s delicious on crackers or with meat.

I love making my preserves, is relaxing and so delicious!

Servings

5 x 250ml jars

Ingredients

* 2 cups red onions, thinly sliced

* 1/2 cup dried cranberries, finely chopped

* 2 teaspoons grated orange zest

* 1/4 cup brown sugar

* 1/4 cup apple cider vinegar

* 3 cups unsweetened apple juice

* 4 cups sugar

*57g (or 1 pack) of original fruit pectin (Certo or Bernardin)

* 5 glass jars (250ml)

Directions

* Start by washing  jars.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a skillet, (medium heat) combine onion, cranberries, brown sugar and cider vinegar.  Cook until onions are translucent (about 7-8 minutes)

* In a large saucepan, combine the cooked mixture, orange zest and the apple juice. Whisk in pectin until it’s all dissolved. Bring to boil over high heat stirring constantly. Add sugar and return to a full roiling boil, don’t stop stirring. Boil hard for 1 minute.

* Remove from heat (you can skim off foam if there’s some)

* Pour the jelly in the jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. Turn off the heat, remove the cover and wait 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.

*Enjoy!

Green Soup

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Green, what a fantastic color!

Nutritionists always says that we should eat more green vegetables. The deeper the green, the more nutritious. In this recipe I used Broccoli and spinach, they contain a lot of beta carotene and vitamin C.

Servings

4-6 bowls

Ingredients

* 3 medium potatoes, diced

* 1 medium broccoli (about 3 cups)

* 4 cups fresh spinach

* 1 cup green peas

* 4-5 fresh basil leaves

* 1 onion

* 1 tablespoon olive oil

* salt/pepper

* 2 cloves garlic, minced

* 4 cups vegetable broth

* 4 cups water

* 1 teaspoon cumin

* 1 teaspoon turmeric

Directions

* Wash, peel and cut veggies

* In a large pot, heat (medium-high) olive oil, onion and garlic.

* Add potatoes, broccoli, vegetable broth, water, salt, pepper, cumin and turmeric, Stir and when the mixture is boiling, reduce heat and and simmer for  about 20-25 minutes.

* Add basil, spinach and peas. Cook for another 3-4 minutes.

* When the vegetables are tender, remove from heat and reduce with a blender, until you have a smooth texture.

* Put the soup back in the pot. Reheat without boiling.

* Decorate with fresh parsley.

* Serve with homemade bread and enjoy!