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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

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Category Archives: breads

pumpkin bread

08 Saturday Nov 2014

Posted by Delena Rose in breads, cook

≈ Leave a comment

Tags

pumpkin, pureed pumpkin

pumpkin bread

It’s pumpkin season and this recipe is a moist and flavorful way to enjoy your freshly roasted pumpkin puree. I tried this recipe for the first time today and love how the bread turned out. This recipe is actually a variation of the zucchini bread recipe that I use from my 40th Anniversary Edition Betty Crocker Cookbook.

 

Pumpkin Bread

2 cups pumpkin puree (or 1 -16 oz can)

1-2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose or whole wheat flour (I used spelt flour)

2 teaspoons baking soda

1 teaspoon salt

1 teaspoons ground cinnamon

½ teaspoon ground cloves

½ teaspoon baking powder

½ cup coarsely chopped nuts

½ cup raisons, if desired

Heat oven to 350 degrees. Grease the bottoms of 2 loaf pans (I line mine with parchment paper as well).Mix pumpkin, sugar, oil, vanilla and eggs n a large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden toothpick inserted into the center comes out clean. Cool for 10 minutes. Loosen the sides of the loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Enjoy!

pumpkin bread

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tiffiny’s burritos

18 Sunday Sep 2011

Posted by Delena Rose in breads, cheese, cook, Mexican

≈ 1 Comment

Tags

burritos, cheddar cheese, cook, friendship, homemade tortillas, jalapeno, Mexican food, pinto beans, salsa, tortillas

This recipe brings back so many hilarious memories of the time I spent with my dear friend, Tiffiny, back when we both lived in Inuvik. I would need a whole book to describe the crazy adventures we had together! Tiffiny has Mexican blood running through her veins, something just that just goes without saying when you see the amount of jalapenos she can eat in one sitting! This recipe is a staple in Tiffiny’s home and after tasting her amazing burritos a few times I now cannot go more than a few months without making a big batch of these myself. She makes everything from scratch: the tortillas, the salsa, even the beans have been soaking overnight and slow-cooked over the stove making the entire house smell like good cooking. Of course, mine never taste as good as hers for some reason… Isn’t it funny how certain foods bring back certain memories? Whenever I make these (and eat them), I always think of Tiffiny… standing at the counter in her colorful kitchen rolling her tortillas into perfect rounds… Her hands are covered with flour… and she is singing a soulful country tune…

Tiffiny’s Burrito’s

The Beans:

Measure a desired amount of pinto beans (depending on how many people you are cooking for (i.e. 1-2 cups) and soak overnight. Next day, rinse the beans and place in a pot with enough water to cover. Add a pinch or two of salt. Bring to a boil, then simmer gently for a few hours. When the beans are soft, mash them with potato masher. Season with salt to taste.

The Salsa:

6 medium tomatoes

4-5 cloves garlic, finely chopped

2 tablespoons cilantro, chopped

1 Spanish (or red) onion

1 large jalapeno chili (or to taste)

salt and pepper to taste

Mix all ingredients by hand. Warm in a sauce pan before serving in small bowls with little spoons. Spoon a little of the warmed salsa onto burrito just before taking a bite. (This keeps the burrito from getting soggy.) Note: you can also add chopped cucumber, parsley, a good squeeze of fresh lime juice, even a little chopped mango to the salsa if desired.

The Tortillas:

Even though it is easier to buy tortillas, once you taste homemade there is just no going back. I tried once and they were so disappointing! Yes, these are more work but they are so delicious! I like to put my guests to work grilling the tortillas while I roll them out.

3 cups unbleached flour

2 teaspoons salt

2 teaspoons baking powder

1/3 cup vegetable shortening (or butter), chilled

1 cup or so of warm water

In a food processor, combine the flour, salt and baking powder. Add the shortening and process in short bursts until the mixture resembles coarse cornmeal. Add the water in a steady stream and process until the dough just comes together. Turn onto a lightly floured surface and knead for 4 or 5 minutes.

Divide the dough into 4 equal pieces, then divide each of these into 4 more equal pieces, forming them into balls. Cover the balls with a damp towel and allow them to rest for at least 15 minutes. On a lightly floured surface, roll each ball into a flat tortilla round, about 8 inches in diameter. Cook each round on medium heat, in a large cast iron skillet, until lightly speckled brown and small bubbles appear on top. Turn and cook the other side. Place on a plate in a warmed over and cover with a dry towel to keep from drying out.  (Note: this tortilla recipe is from my John Ash Cookbook From Earth to Table).

Putting Everything Together:

1/2 head lettuce, shredded

6 tomatoes, chopped

8 oz aged cheddar, grated (Buy the best quality cheese for this recipe. It makes a difference!)

Optional: 1 package of lean ground beef, cooked until brown and seasoned with salt, pepper, and chili pepper.

Place everything in serving bowls and allow your guests to build their own burritos. Give each guest their own cup of salsa on the side (with a small spoon). Serve with an ice cold glass of beer… Enjoy!

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Potted Saffron Brioche and Wild Berry Salad

30 Saturday Jul 2011

Posted by Delena Rose in breads, cook, forage, repurpose, salads, wild berries

≈ 7 Comments

Tags

baking, brioche, Canada Gooseberries, Northern Black Currants, Potted Saffron Brioche, repurpose, saffron brioche, salad recipe, Swam Red Currants, Swamp Currant Jelly, terra cotta, terra cotta flowerpots, Wild Berry Salad, wild raspberries, wild strawberries

Breakfasts on the weekends are often the best meal of the day here at cabinorganic. If it’s just me, I’ll enjoy a whole grain hot cereal with some dried fruit thrown in. When a friend is here, I put a little more time and effort into the weekend meals. It is also nice to have someone to try out my new recipes on! This morning we had poached local organic free-range eggs (from Dreamin’ Green Farm) and some locally-raised bacon, along with a Wild Berry Salad made with all wild ingredients or produce from our garden (not including the toasted almonds). The Potted Saffron Brioche on the side (with Swamp Red Currant Jelly) gave the meal a creative and decadent twist. The wild berries in the salad were so fresh that we couldn’t resist cracking open a bottle of Saignee, a fruity Canadian rose wine that we picked up at the Silk Scarf Winery (highly recommended!) on our recent trip to Summerland, BC. (…where we stayed in a B&B at a working vineyard. But that’s another story…).

Rich and buttery, brioche is the perfect sweet bread for breakfast. The use of tiny flowerpots makes a nice presentation but be sure to prepare them before baking.

Potted Saffron Brioche

Preparing the Pots

I had some tiny little terra cotta pots left over from a preschool craft (back when I was teaching) just waiting for a special project. In my newest purchased cookbook, World Breads: From Pain to Paratha by Paul Gayler, I finally found the perfect use for them and a perfect repurposing idea! You can find these tiny pots at your local craft store.

To prepare the flowerpots for baking, wipe them thoroughly with a damp cloth. Oil them generously inside and out and put them in a 275 degree (F) oven for 30 minutes to season. Remove and cool. Then repeat this process twice more. This will prevent the molds from cracking while baking.

The Saffron Brioche

1/3 cup milk

pinch of saffron

1-1/2 teaspoon active dry yeast (or 1/2 oz fresh)

3 eggs

3/4 cup butter, softened

2 teaspoons superfine sugar

3 cups unbleached organic white bread flour

1/2 teaspoon fine sea salt

1 egg yolk mixed with 1 tablespoon of milk, to glaze

  • Heat the milk with the saffron for 2 minutes, cool to lukewarm, then add the yeast, salt, and eggs. Add 2 of the 3 cups of flour, mixing well with a wooden spoon.
  • In a large mixer, cream the butter and sugar until smooth and fluffy. Incorporate this into the flour mixture, adding the final 1 cup of flour.
  • Transfer dough to electric mixer bowl and beat with dough hook for 3-4 minutes, until smooth and pliable.
  • Cover the bowl with a damp cloth and let rise in a warm place (or in your oven at the proof setting) for 1-1/2 hour or until the dough has doubled in size.
  • Punch down the dough, cover with oiled plastic wrap and place in the refrigerator overnight. (The dough will stiffen overnight.)
  • Turn the dough onto a lightly floured surface and divide evenly into 16 small balls. Place each of the balls into a lightly greased, prepared flowerpot lined with parchment paper (or in your brioche cups or muffin stoneware). Place the molds on a large baking sheet, cover and  leave in a warm place to rise for about 1 hour.
  • Preheat oven to 400 degrees (F).  Brush the glaze over the top of the brioches. Bake for 10-12 minutes or until golden brown. Place on a cooling rack. Yield: 16 brioche.
Note: this dough can be baked in a loaf pan or shaped into small rolls.
Wild Berry Salad
Use your freshest ingredients from the garden. The sweet grated beet balances the tartness from the berries and the lemon juice. The almonds add a pleasant, toasty crunch.
1 head red lettuce
half of a medium red onion, thinly slinced
1 medium beet, peeled and grated
3 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegarette
juice of half lemon
salt and pepper (to taste)
1/4 cup sliced almonds, toasted
1 cup wild berries (I used a mixture of Swamp Red Currants, Northern Black Currants, Canada Gooseberries, Saskatoons berries, wild strawberries and raspberries.
  • Wash the lettuce and tear into small pieces.
  • Add lettuce, onion, beet and 3/4 of the berries to the bowl.
  • In a separate bowl, mix the olive oil, vinegar, lemon juice, salt and pepper. Add this to the lettuce mixture and toss.
  • Top the salad with the toasted almonds and the remaining /4 cup berries.
Enjoy and happy, mindful eating!

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Delicious Whole Wheat Bread

26 Tuesday Jul 2011

Posted by Delena Rose in breads, cook, whole grains

≈ 5 Comments

Tags

baking, bread, recipe, stoneware, whole wheat bread

I love this whole wheat bread recipe! It is light but chewy and has a hint of sweetness and salt at the same time.

1 tablespoon yeast                            1 teaspoon pure vanilla extract

2 1/2 cups warm water                      9 cups organic whole wheat flour (approximately)

1 cup warm milk                               2 teaspoons salt

1 cup warm cream                            1 egg

1/3 cup brown sugar                         2 tablespoons water

1/2 cup butter, melted

  • Grease a large bowl and set aside.
  • In another large bowl, dissolve the yeast in the water, milk and cream. Let stand for 5 minutes or until the yeast begins to foam. Add the brown sugar, butter, honey, salt and vanilla and mix well.
  • Begin adding the flour to the wet mixture, stirring with a wooden spoon. Keep adding flour until you are able to pick up the dough and knead by hand on a floured countertop. Knead for 8- 10 minutes.
  • Place the kneaded dough into the greased bowl and cover with a damp tea towel. Put the bowl in a warm dry place or in your oven on the proof setting and let it rise for 1 hour.
  • Punch down the dough and divide it into 2 portions (or more if you are making rolls or smaller loaves).
  • Butter two 9-inch loaf pans (I use high quality stoneware from Pampered Chef for a crisp crust and more even baking). Form the dough into loaves and place them in the pans. Allow these to rise for 1 hour.
  • Preheat oven to 375 degrees.
  • To make an egg wash, beat together the egg and water and brush over the dough (or if you prefer, you can skip this step and brush melted butter over the loaves when they come out of the oven). Bake the loaves for about 35 minutes or until golden brown.
  • Remove loaves from oven and allow to cool for 30 minutes. Remove loaves from the pans and let them cool for an additional 30 minutes on a wire rack.    Yield: 2 loaves

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