Category Archives: cook

carrot cake (or apple cake)

04 Wednesday Apr 2012

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I had a craving for carrot cake the other day and wanted to share the recipe with you. I usually don’t frost the cake (if it’s just for me) and this time around I added a handful of raisons and then poured the batter into stoneware muffin pans for individual little cakes. This recipe can easily be turned into an Apple Cake simply by substituting apples for the carrots. I included two optional frosting recipes below.

Carrot Cake

1-½ cups organic sugar

1 cup vegetable oil

3 eggs

2 cups all-purpose flour

1-½ teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

½ teaspoon salt

¼ teaspoon ground nutmeg

3 cups shredded carrots (about 5 medium)

1 cup nuts, coarsely chopped

Heat oven to 350 degrees (F). Grease and flour rectangular pan, 13x9x2 inches. Mix sugar, oil and eggs in large bowl until blended. Stir in remaining ingredients except carrots and nuts. Stir in carrots and nuts. Pour into pan.

Bake 35 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting if desired.

Apple Cake

Substitute 3 cups chopped apple (about 3 medium) for the carrots). Frost with Caramel Frosting.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla

4 cups powdered sugar

Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in the powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13×9-inch cake or fills and frosts two 8- or 9-inch cake layers.

Caramel Frosting

½ cup butter

1 cup brown sugar

¼ cup milk

2 cups brown sugar

Heat butter over medium heat  in a small saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir for 2 minutes. Stir in milk. Heat to boiling then remove from heat. Cool to lukewarm.

Gradually stir in powdered sugar. Place saucepan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13×9-innch cake or fills and frosts two 8- or 9-inch cake layers.

Resource:

Zeman, A. (1991). Betty Crocker’s 40th Anniversary Edition Cookbook. New York: Prentice Hall

Asian chicken broth

03 Tuesday Apr 2012

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I prefer to make my own flavorful stocks (broths) using organic ingredients and freeze them for soups and sauces. This recipe is one of my favorites, found in a Martha Stewart Living magazine over 16 years ago. This particular stock is particularly good for Asia soups. Just add your favorite Asian noodles and vegetables (cook the noodles separately). I like to add fried tofu, beef and fish balls (both found in your local Chinese grocery store), suey choy or bok choy and daikon. I rarely make the recipe as written. Instead, I use it as a guide and just use whatever I currently have in the fridge and pantry, or whatever happens to be fresh in the garden.

Asian Chicken Stock

2 lbs chicken necks and back

1 chicken (about 3 ½ lbs)

2 large leeks, white and green parts only

½ ounce dried Chinese mushrooms

2 tablespoons olive oil

2 cups Japanese sake or white wine

3 celery stalks, chopped

2 large onions, peeled and quartered

1 sweet potato, peeled and diced

2 parsnips, scrubbed and coarsely chopped

1 head garlic, cut in half widthwise

½ acorn squash, peeled and diced

½ lb shitake mushrooms, stems attached, cut in half

4 ounces fresh ginger, thinly sliced

1 stalk fresh lemongrass, thinly sliced

3 large carrots, scrubbed and chopped

For the Bouquet Garni:

1o pieces flat-leafed parsley

10 sprigs fresh cilantro, including stem and roots

10 whole black peppercorns

10 whole Szechuan peppercorns

1 whole coriander seeds

2 whole star anise

Remove excess fat from the chicken. Cut the chicken into quarters and rinse with cold water.

Cut the leeks in half lengthwise and slice into 1-inch lengths. Place the leeks in a bowl and fill with cold water. Allow to soak for 5-10 minutes to rid them of dirt and sand. Lift them out of the water and set aside.

Place the dried mushroom in a small bowl and add 1 cup of very hot water. Let sit until the mushrooms soften, about 20 minutes. Lift the mushrooms out of the liquid and set aside in a bowl. Reserve the liquid.

Make a bouquet garni by arranging the ingredients in the center of a piece of cheesecloth and tying with cotton kitchen string. Set aside.

Heat olive oil in a 12-quart pot over medium low heat. Add all vegetables except the ginger and lemongrass. Cook until the vegetables begin to soften, stirring frequently, about 10 minutes. Increase heat to high, add the sake and reduce by half, about 3 minutes. Add the chicken parts, reserved mushroom liquid and the bouquet garni. Cover with 4 quarts of cold water. Bring to a boil, skim and reduce the heat to low. Simmer for 2 hours, 15 minutes. Add ginger and lemongrass and simmer for 45 more minutes. Remove pot from heat and allow to cool for 20 minutes. Strain through a fine sieve. Store in refrigerator for up to 3 days or in the freezer for up to 3 months.

honey raison bread

17 Saturday Mar 2012

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This delicious bread is low in fat and goes well when served with breakfast served with fresh fruit. The high yogurt content give the bread its light, white center. Serve your homemade jams and jellies with this tasty bread!

Raison and Honey Bread

2 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¾ cups plain yogurt

2 egg whites

½ cup raisons

1 tablespoons honey

butter for greasing the pan

Preheat oven to 425 degree (F). Mix together the egg whites and yogurt. Add the flour, baking soda, baking powder and salt. Add the honey and raisons.

Grease a loaf pan and place batter in pan. Bake for 20 minutes or until golden brown. Cool slightly before turning out of the pan. Serve warm. Enjoy!

Resource:

Donovan, J. (1999). Essentials Egg: Exploit the Versatility, Aroma and Taste. Toronto, ON: Macmillan, Canada.

celery soup with walnuts and blue cheese

14 Wednesday Mar 2012

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I love this vegetable soup with its unexpected crunch of toasted nuts and salty kick of blue cheese!

Celery Soup with Walnuts and Blue Cheese

1 tablespoon olive oil or butter

1 onion, chopped

5 large stalks of celery, sliced

3 potatoes,  peeled and diced

4 cups (1 liter) organic chicken or vegetable stock or water

1 teaspoon fresh thyme, chopped (or a pinch of dried thyme)

1 teaspoon salt

½ teaspoon pepper

½ cup freshly toasted walnuts, chopped (or pine nuts)

½ cup mild blue cheese, crumbled (rind removed)

Heat oil in a large pot on medium heat. Add onion and cook until tender, about 8 minutes.

Add the celery and cook for 5 minutes. Add the potatoes, stock, thyme, salt and pepper. Bring to a boil then reduce heat and simmer for 30 minutes.

Puree the soup. If soup is too thick, add a little more stock or water. Taste and add more salt and pepper if desired.

Ladle soup into bowls. Sprinkle each bowl with walnuts and cheese. Enjoy!

Resource:

Stern, B. (2003). Bonnie Stern’s Essentials of Home Cooking. Toronto, ON: Random House, Canada.

clear fish soup

12 Monday Mar 2012

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This light, refreshing and ‘brothy’ soup is tangy with lemon, capers and olive. Served with crusty brown bread it is a nice light meal. I have been making this soup for over 20 years and it has always remained a favorite!

Clear Fish Soup

1 cup coarsely chopped onions

1 bay leaf

2 sprigs parsley

3 teaspoons salt

2-1/2 lbs sturgeon, halibut, salmon or haddock steaks, cut 1-inch thick

4 tablespoons butter

2 cups thinly sliced onions

1 medium cucumber, peeled, halved, seeded and diced

2 tomatoes, peeled, seeded and diced (to peel, soak in boiling water for 2-3 minutes and the skins will peel off easily)

1/8 teaspoon white pepper

4 teaspoons capers

1 lemon, thinly sliced and seeds removed

2 tablespoons parsely, finely chopped

12 black olives

In a 3-4 quart pot, combine 6-1/2 cups water, the chopped onions, bay leaf, parsley and 1 teaspoon of the salt. Bring to a boil over high heat then add the fish. Lower the heat and simmer, uncovered, for 6 minutes, until the fish is firm to the touch. Remove the fish and break it into 1-inch pieces. Strain the stock through  a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them.

Rinse out the pot, then use it to melt the butter over high heat. Add the sliced onions and cook for 6 to 8 minutes until the onions are soft but not brown. Stir in the cucumber and tomatoes and simmer for 10 minutes. Pour in the strained fish stock and season with the remaining 2 teaspoons of salt and white pepper. Drop in the fish and simmer gently for a few minutes, until the soup and fish are heated through. Off the heat, stir in the capers, lemon, parsley and olives. Taste for seasoning and serve. Enjoy!

silverton chocolate coffee cake

08 Thursday Mar 2012

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Have you noticed how hard it is to find a good coffee cake these days? I’ve been craving coffee cake for weeks now and finally decided to hunt in my collection of cookbooks for a good recipe. Today, I found one that is moist, flavorful and goes perfectly with, well… coffee!

Silverton Chocolate Coffee Cake

3/4 cup freshly brewed espresso or 2 tablespoons instant coffee powder dissolved in 3/4 cup boiling water

4 ounces semisweet chocolate, chopped

2 tablespoons instant coffee powder

6 tablespoons unsalted butter

3 eggs, separated and at room temperature

1/2 cup organic granulated sugar (or natural sweetener of your choice)

3/4 cup plus 2 tablespoons hazelnuts, toasted and peeled

6 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 egg white

pinch of salt

powdered sugar for dusting

Preheat oven to 350 degrees (F). Lightly grease the bottom and sides of a 9-inch round cake pan. Line the bottom with a round of parchment paper or waxed paper. Grease the paper and set aside.

In a saucepan over low heat, combine the brewed espresso, chocolate, coffee powder and butter, stirring occasionally until melted. Set aside to cool.

In a medium bowl, whisk together the egg yolks and sugar together until pale and fluffy. Slowly whisk the chocolate mixture into the egg mixture until well blended.

In a food processor (or large mortar and pestle), process the 3/4 cup of toasted hazelnuts until finely chopped, about 20 seconds. Add the flour and cocoa and process for 10 more seconds. Measure out 1 cup of the chocolate batter. With the machine running, gradually add the mixture to the food processor through the feed tube to form a paste. Stir the paste back into the batter and beat until well blended.

In a large bowl, beat the 4 egg whites with the salt until stiff, glossy peaks form. Whisk about one-quarter of the beaten whites into the batter. Using a rubber spatula, fold in the remaining whites until blended. Pour the batter into the prepared pan and bake until firm, about 30 minutes. A toothpick inserted into the center should come out slightly sticky. Transfer the pan to a wire rack and let the cake cool. Unmold, remove the parchment paper and place the cake on a plate. Chop the remaining 2 tablespoons of hazelnuts and sprinkle in the cake along with the powdered sugar. Enjoy!

Resource:

Perry, S. (2001). The New Complete Coffee Book: A Gourmet Guide to Buying, Brewing, and Cooking. Vancouver, BC: Raincoast Books.

tuscan kale with anchovy

06 Tuesday Mar 2012

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I had a nice bunch of kale to cook with and wanted to try something new. The addition of the lemon and anchovies add a nice kick of flavor to this dish. I served this over brown rice and topped it with a bit of shaved parmesan cheese to make this a fully satisfying meal.

Tuscan Kale with Anchovy

4 bunches of kale

2 tablespoons extra virgin olive oil

2 gloves garlic, minced

8 olive oil-packed anchovy fillets, drained and minced

sea salt

1/2 teaspoon red pepper flakes

1 tablespoon freshly squeezed lemon juice

2 teaspoons lemon zest, shredded

Trim away the rough ends of the kale and chop into bite-sized pieces.

In a wok over medium-high heat, warm the olive oil until shimmering. Add the garlic and anchovies and cook, stirring, just until garlic is golden, about 1 minute. Add the kale, salt and 1 cup of water. Cook, stirring occasionally, until kale is tender, about 10 minutes. Stir in red pepper flakes, lemon juice and zest. Transfer to a platter and serve at once. Enjoy!

Resource:

Attenborough, A., & Kimm, J. (2008). Williams-Sonoma: Cooking fir Friends. Menlo Park, CA: Oxmoor House.

Laurie’s spelt pancakes

02 Friday Mar 2012

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I have been in Winnipeg spending quality time with my family these past three days. It has been action-packed: playing with the children, hanging out with the teens, glasses of wine with the grown ups and getting all caught up on each other’s lives.

One thing I love about spending time with my sister-in-law, Laurie, is that she is an amazing cook and I always leave with recipes and new ideas for ‘natural living’. Yesterday, Laurie shared her spelt pancake recipe. She showed me how she makes it, right from freshly grinding the whole spelt grain just before making it.

Here is the bag of spelt:

Here is Laurie’s flour mill:

Using spelt flour is very easy as you can simply substitute it into your usual flour-based recipes. Here is Laurie’s pancake recipe- use spelt flour instead of the all-purpose flour. Sometimes you need to add a bit more spelt flour so just keep an eye on the consistency you want. You can also substitute almond milk with a bit of apple cider vinegar for the buttermilk.

Another special treat: some very fine maple syrup to make these delicious pancakes even more decadent! After this fun morning seeing how quick and easy it is to bake with spelt, I am looking forward to my own cooking adventures using this healthy grain.

wild berry bran muffins

26 Sunday Feb 2012

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Another great recipe to use up some of those berries you picked and froze last summer. I used raspberries and Saskatoon berries today, but you can also substitute these with a half cup of raisons. This recipe comes straight off of the Rogers Bran package. I’ve used it for years as it is moist and delicious.

Wild Berry Bran Muffins 

1-½ cup wheat bran

1 cup buttermilk

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

½ teaspoon vanilla

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup wild berries (fresh or frozen), or raisons, dried currants, or craisons

Preheat oven to 375 degrees (F). Mix together the bran and buttermilk and let sit for 5 minutes. Combine vegetable oil, egg, sugar and vanilla and then add to the buttermilk mixture.

Sift together the flour, baking powder, baking soda and salt. Add to the first mixture and stir until just blended. Add berries and spoon into prepared muffin tins. Bake for 15-20 minutes. Yield: 12 muffins. Enjoy!

focaccia with fresh herbs

24 Friday Feb 2012

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Focaccia is wonderful on its own, served with your finest aged balsamic vinegar and a fruity extra-virgin olive oil for dipping. It also makes a very flavorful sandwich bread- great for picnics, hikes and road trips!

Focaccia with Fresh Herbs

1 package (or 1 tablespoon) of active dry yeast

1 teaspoon organic sugar or honey

5 cups unbleached all-purpose flour, plus more for kneading

¼ cup plus 3 tablespoons extra-virgin olive oil

1 tablespoon fine chopped fresh rosemary or thyme

1 teaspoon coarse sea salt

In a large bowl, place yeast, 1-2/3 cups of warm water and honey. Mix together and let stand for about 5 minutes (mixture should start to look creamy). Add olive oil and flour, a cup at a time until a soft dough forms. Turn dough onto a floured surface and knead for about 8 minutes, adding more flour when needed. Transfer to a large  oiled bowl and cover with a damp tea towel. Place in a warm place and let rise until doubled in size, about 1 to 1-1/2 hours.

Punch down dough. Divide into two equal pieces and roll each piece on a floured surface into desired shape (round, oval, rectangular). Sprinkle the fresh herbs onto the dough (save about 1 tablespoon for the top) and fold over to incorporate. Note, today I used thyme on one loaf and rosemary on the other for variety. Place on an oiled baking sheet (or lined with parchment paper) and cover with a damp tea towel. Allow dough to rise until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees (F). Make shallow indentations with your fingertips all over the dough, then brush with olive oil and sprinkle the last of the fresh herbs and the sea salt over top. Bake until golden brown, about 25 minutes. Cool on a wire rack before serving. Enjoy!