Tag Archives: flour

Guilt-free goodness…

With a craving for something healthy, yet decadent and delicious, I turned to a recipe from a dear friend whose website is chock-full-of informative ideas on leading a healthy lifestyle…
So the apple cinnamon protein muffins were the perfect way to go! Full of healthy ingredients: oat flour, pumpkin purée [not the sweetened kind], good vanilla, cinnamon, nutmeg, kosher salt, egg whites, stevia [I ran out and used Splenda for baking], whey powder, coconut oil and crisp granny smith’s!
The process of combining everything is pretty simple and only requires some pulsating in a food processor… Apples get the first few pulses until mostly puréed, but still slightly chunky. Then everything else is added in and given a whirl until brought together!
Spread out into a non-stick sprayed muffin pan, shot into a 350* oven and roughly twenty-five minutes later little devilishly good treats emerged… minus any potential guilt! So I ate one, and then another… who knows I may be making another batch before the day ends.
***Please note if you’re seeking cake like muffins you will need to incorporate baking powder/soda***

Please check out my friend’s website for the full recipe and also to give her your support… http://dariamcdermott.com

at a low simmer…
-R

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cinco of my own…

This cinco de mayo was just for UNO… with an under-the-weather other half, two meals were prepared… one for me and one him!
In typical fashion for cinco de mayo, what better to do than whip up something for this festive occasion. The thought of chicken fajitas topped with some homemade guacamole came to mind!
I started sautéing an onion and poblano peppers until slightly softened, but still crisp [which I then set aside]. In this same pan, I pan-fried some marinated chicken that I sliced into strips. Once cooked through, I added back in the onion and peppers, along with some black beans and gave a quick toss!
A healthy heaping of the chicken mixture went into a warmed flour tortilla, as well as some grated monterey jack cheese and guac…
To enjoy this beautiful dinner and bring everything together, a squeeze of fresh lime juice. The lime juice gave a citrusy freshness that paired perfectly with the crisp, slightly spicy poblanos and deliciously seasoned chicken…
So happy I have some leftovers for lunch tomorrow!!

at a low simmer…
-R

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a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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the best things since sliced bread… hey wait a minute!

With the baking bug still quite heavy in my heart, I decided that I’d crank out another beautiful loaf of bread… this time the loaf was a half white flour and half wholemeal! The half and half idea was a suggestion from a friend who lives in the UK, and boy was it a fantastic one at that… the completed flavors were intense and so well rounded! Slightly nutty, this wonderful loaf paired beautifully when sliced and toasted with a creamy, triple crème and fig jam… it’s a miracle that there is any left for breakfast in the morning!

at a low simmer…
-R

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hands off my buns!

For a nod to the upcoming Easter holiday, I decided to whip up a batch of hot cross buns… these spicy orbs of golden delight take a bit of time to prepare, but the outcome is entirely worth the effort!
The standards for creating these little heartbreakers are flour, sugar, salt, some mixed spices [pumpkin pie spice works as well], yeast, butter, an egg, whole milk, water, raisins, currants, as well as lemon and orange zest!
Everything for the dough is combined in the mixer, minus the fruits and zests… After a good ten-twelve minutes of kneading in the mixer, the fruits and zests are added in until incorporated. Once combined, a layer of plastic wrap covers the dough and it’s off for a nap in a warm spot until the dough rises in volume…
The dough, once risen, is separated and rolled into mounds, then set aside to rise again. As soon as they have risen the second time, a cross is piped along the tops of each bun and it’s off to get baking!
As soon as the buns are golden, a quick brushing of a syrupy glaze is gently slathered over each to finish off these treasures!
Warm out of the oven with a spread of butter or preserves [or hell both] is the best way to enjoy… guaranteed these don’t make it until Sunday!

at a low simmer…
-R

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that’s how the ____ crumbles!!

After enduring a rainy day, I decided to lift my spirits and make a refreshing crumble for dessert tonight. On a trip to the market, vibrant rhubarb peeked out of the wicker baskets and with their long stalks practically reached out for me!
Once home a nice cleaning, a quick chop and then a toss into a pan with sugar, vanilla and butter. As soon as everything was coated, it was cooked until the rhubarb became almost a glossy pink. Into miniature pie dishes went the filling, while to tuck these beauties in, a tasty crumble made up of flour, butter, brown sugar, salt and vanilla sugar. The crumble mixture was combined by hand until it achieved an almost oatmeal-ish texture, but where the butter still was somewhat together…
The crumbles went into the oven for roughly thirty-five minutes until the topping was golden and the insides were slightly bubbling… the rhubarb bubbling out and cascading down the sides made the excitement for digging in even more appealing!
The crumble was crispy and buttery, while the rhubarb filling had a lovey balance of sweet, but let the minute tartness steal the show…

at a low simmer…
-R

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kissing the ‘toad’…

So tonight we took a culinary journey ‘across the pond’ and paid homage to my family roots…
For an interesting dinner, we enjoyed ‘toad-in-the-hole’… may sound unappealing to those unfamiliar with this lovely dish, but don’t worry no toads were harmed in the making of this meal.
The dish is quite simple to prepare, basically everything that would be in your pantry and freezer. To make the batter, 2 cups of flour, salt, six eggs and 1 1/2 cups milk are all combined and set aside. Then sausages [can be any you like] are panfried and browned. The batter is poured into a pretty hot pan of oil, the sausages then nestled into the batter and everything tossed in the oven to bake until puffy, crisp and golden. To go along with the ‘toad’ a beautiful, homemade onion gravy.
The flavors are wonderful and rich, yet not heavy at all, but rather almost light as a cloud!

at a low simmer…
-R

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what are you bananas!!

With a few bananas remaining from the cake I made this past weekend, I decided rather than tossing then out they’d do better mashed up into a wonderful banana bread! This wasn’t just any banana bread, but rather a boozy banana bread…
I soaked sweet little golden raisins in some delicious bourbon. Once plumped up and juicy, they went into my batter that was full of the mashed bananas, chopped pecans, vanilla, two eggs, one cup of flour, two teaspoons of baking powder, a half teaspoon of baking soda and salt, one stick of melted butter and sugar.
Once everything was combined, it was into a loaf pan and then off for a nap for fifty minutes on 325. After a quick test for complete doneness, I had to taste! There was very little willpower, but tasting this freshly baked beauty was a necessity. Served up with some vanilla-infused mascarpone made this luxurious delight even more spectacular!
The boozy raisins offered a wonderful addition to the sweetness of the bananas. This definitely will be on my breakfast menu tomorrow!

at a low simmer…
-R

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it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

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my inner cookie monster…

After a sweets craving, I decided to churn out a quick batch of chocolate chip cookies, but to elevate these cookies, I added in some chopped hazelnuts.
I started by creaming two sticks of butter, along with some regular sugar and brown sugar. To the mix, in went two eggs and vanilla.
While everything was mixing, in a separate bowl I added flour, baking powder, salt and some cinnamon. The dry mixture was slowly added into the mixing bowl until combined. Lastly, into the batter went the chopped hazelnuts and semi-sweet chocolate chips.
Scoopfuls of the scented batter went onto baking sheets and into the preheated oven. The fragrance of fresh baked cookies wafted throughout the entire house! After eighteen minutes, it was time to take the cookies out. Once out of the oven, a sprinkling of fleur de sel finished these gorgeous beauties…
Almost cake-like, these chocolatey and nutty cookies were the perfect end to the evening with a large glass of ice cold milk!

at a low simmer…
-R

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