Archive for March, 2010

Tuesday Twister – Week of 3/30/2010 – Korean Food – Hazelnut Butter

March 30, 2010

tuesdaytwister

It’s been a while since I participated in the Tuesday Twister, because Tuesdays have been really busy for me lately.

This is more of a summary of things that have been twisting in my kitchen over this month than over this week.

In the beginning of the month, we had a nice homemade Korean dinner. I made some amazing kimchi; it’s really authentic tasting. The rest of the family doesn’t like it, so any tips on what to do with kimchi? I also made scallion pancakes with spelt flour and they were a big hit. I sauteed ground beef with garlic, pepper, sesame oil, a little rapadura, and sesame oil, and made the side dishes from this bibimbap recipe, cooked rice, and fried some eggs so we could assemble our own rice bowls. It was really fun. All of the little salads take a lot of prep, but it’s worth it.

Then my birthday was a few weeks ago. I was going to make a meringue cake, but the eggs were old and wouldn’t peak, so I made a “failed meringue cake” (I used refined sugar, but I can post the recipe if anyone is interested, it came out really well). I frosted it with chocolate buttercream frosting and filled it with homemade chocolate hazelnut butter:
2 cups roasted hazelnuts, skins removed (or crispy hazelnuts)
1 cup rapadura (next time I think I will try 1/2-3/4 cup honey instead)
1/4 cup cocoa powder
up to 1/4 cup oil (I used hazelnut oil)
1/2 tsp vanilla

Process nuts in food processor until they turn into a paste. Add remaining ingredients (adding the oil a little at a time) and process until smooth and spreadable. Store in the fridge for a month or two, if it survives your husband that long!

Go visit Gnowfglins and see what is twisting in everyone else’s kitchens.

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Menu Plan Monday – Week of 3/29/10

March 29, 2010

We didn’t end up having the pork tenderloin this weekend because I didn’t marinate it in time, so we had Mandarin Orange Chicken instead (I used 1 1/4 cup fresh mandarin oranges instead of canned, since we had them to use up).

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Quick Church Supper Black Bean Soup

March 27, 2010

I found out last minute that I needed a soup to bring to a church supper, so here’s what I came up with:

2 Tbsp olive oil
1/2-1 onion, chopped
2 large carrots, chopped
2-4 cloves garlic, crushed (depending on size)
1 Tbsp ground cumin
2 cups cooked beans
1 tsp coarse sea salt
4 cups chicken stock
1/2 red pepper, chopped
1/2 green pepper chopped
1 can chopped green chiles (can substitute with 1 small jalapeno, diced)
14 oz. canned tomatoes with juice

In a soup pot, saute carrots, garlic, and onions in olive oil. Sprinkle cumin on top while sauteeing. When vegetables begin to be soft, add remaining ingredients, and heat over medium-low heat until peppers have softened and soup is hot.

If not using homemade chicken stock and home cooked, unsalted beans, you may want to omit the salt.

Menu Plan Monday – Week of 03/22/2010

March 22, 2010

Things have been really hectic around here, so I haven’t had time to post. This weekend we tried Orange Marmalade Chicken, which was a great make-ahead meal and definitely will make rounds when it is grilling season.

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Soaked Spelt Irish Soda Bread

March 20, 2010

In honor of St. Patrick’s Day, I thought I would post this recipe. Years ago, my aunt gave me a soda bread recipe given to her by her Irish teacher. Here’s my version, with soaked spelt flour instead of wheat flour.

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Menu Plan Monday – Week of 3/8/10

March 8, 2010

Monday – Sauteed Whiting with Parsley and Lemon, sauteed Swiss chard

Tuesday – Asparagus Brie Quesadillas with goat brie, mine with soaked spelt tortillas

Wednesday – Korean food (Bibimbap, cross between this and this recipe, spelt version of scallion pancakes, kimchi)

Thursday – Soup supper at church

Friday – Salmon (method of cooking to be determined)

Pakistani Dal (Spicy Split Peas and Lentil Stew)

March 7, 2010

There are lots of recipes for dal (it just means beans), but this is one of my favorites. It is a little bit spicy as written; if you don’t like it spicy, use less hot pepper (but don’t leave it out altogether or it will be bland).

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Salmon with Balsamic Dijon Vinaigrette

March 5, 2010

Salmon has such an excellent flavor that you don’t need much to dress it up. The salmon itself is just cooked with a little sea salt, and then served with a dressing on the side.

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Real Food Challenge Recap

March 4, 2010

I thought the Nourished Kitchen Real Food Challenge was really interesting. Although I know a lot already about real food, I did learn a lot from these daily assignments.

Coincidentally, my menu plan for last week included red meat, wild salmon (stay tuned for the recipe), and bacon and eggs for breakfast. Although we didn’t have any liver last week, I am trying to work out the details to buy a whole local lamb, liver and all (we might even get extra liver because other people don’t like it, but we have plenty of recipes for lamb liver).

I also made chicken stock like I always do when we have a roast bird, and this time I tried making it in the crockpot, which I’ve never done before, but it worked out perfectly, since we had a busy weekend. I think my biggest challenge going forward is to incorporate bone broth into more of our daily meals. Well, that and to throw out my family’s packaged cereal (I don’t touch the stuff but I haven’t been able to wean them off of it), and the non-dairy milk in the cupboard that I keep for emergencies when I can’t get raw goat milk from my neighbour, since I can’t have cow’s milk.

Thanks, Jenny, for hosting the Real Food Challenge! It was a lot of fun!

Menu Plan Monday – Week of 3/1/10

March 2, 2010

Monday – Takeout (trip to IKEA)

Tuesday – Pickled Herring Casserole, salad

Wednesday – Asian Pork Tenderloin, rice, broccoli

Thursday – Cauliflower Leek Soup

Friday – Soup supper at church; I am going to bring Pakistani Dal, some kind of gluten-free dessert, roti