Tuesday, May 10, 2016

Middle Eastern Falafel

Looking at my old book for new recipes last week, I finally tried the Middle Eastern Falafel recipe.  It was pretty tasty and easy-ish.  Max ate it which is a plus  Oliver ate some of it too.

Soak chickepeas overnight and then grind up with onions and spices the next day.  Pitas, tzaziki sauce and veggies.  Great dinner.

 

Monday, March 23, 2015

Pumpkin Soup



The story of pumpkin soup began years ago when Max was about two and we still lived in our old house.  After a day at the park, we'd go to Jean's Vegetarian, a restaurant nearby.  Max loved the pumpkin soup there.  It was rich, warm, sweet and spicy.  Jean's now has new owners and the food is not the same.  After many attempts, I think I have found a recipe, though not exactly the same, may satisfy Max's taste buds.  Oliver enjoyed two helpings at lunch today.

Also read Pumpkin Soup by Helen Cooper.

Pumpkin Soup

1 Tbsp butter
1 large onion
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 cup red lentils, rinsed
1 small butternut squash (or pumpkin) peeled and chopped into 1" chunks
1 cup water or broth
1 can coconut milk
1 bay leaf
11/2 Tbsp brown sugar
1/2 tsp salt

Melt butter in a large pot.  Add onions and sautée until soft on medium heat.  Add cumin, coriander and turmeric.  Cook for 1 minute until fragrant.  Add squash and lentils.  Stir in water, coconut milk and bay leaf.  Bring to boil then lower heat to simmer until squash is soft, about 20-30 minutes.  Add brown sugar and salt.  Blend until smooth.  Taste test.  Add hot sauce if desired.


Thursday, April 21, 2011

Coconut Carrot Cupcakes with Cream Cheese Icing






















A nice muffin recipe with the addition of unsweetened dessicated coconut and cream cheese icing gets dressed up for the Easter Party at Nursery School.

Carrot Muffins
makes 1 dozen full size muffins or about 36 mini muffins

2/3 cup honey
1/2 vegetable oil
2 eggs
1 2/3 cups flour (combo of all purpose & whole wheat)
2 tsp cinnamon
3/4 tsp baking soda
1 tbsp baking powder
2 cups grated carrot
1/2 cup unsweetened dessicated coconut

Preheat oven 400 degrees F.

Combine honey and oil in a large bowl. Add eggs one at a time, mixing until smooth. Sift together flour, cinnamon, baking soda and baking powder. Fold these dry ingredients into egg mixture, then add carrots and raisins. Spoon batter into greased muffin tin and bake for 10 minutes (mini muffins) to 15 minutes (large muffins) until toothpick inserted into centre comes out clean.

Cream Cheese Icing

1 pkg of softened cream cheese
1/4 cup of softened unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups of icing sugar

Beat ingredients until fluffy. Frost cooled muffins and top with more unsweetened coconut!

Friday, August 20, 2010

Gluten-free Zucchini Banana Chocolate Chip Loaf













Adapted from Craftzine.

Preheat oven 350 degrees F
Grease a loaf pan

Ingredients

2 cups chickpea flour
1 Tbsp tapioca starch
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/3 cup dark brown sugar

1/2 cup olive oil
2 eggs, beaten
1/2 tsp vanilla extract
2 ripe bananas, mashed
1 1/2 cups large zucchini, grated
2/3 cup chocolate chips

Combine dry ingredients in a large bowl, breaking up the brown sugar until it is evenly incorporated. Make a well in the center. Add oil, eggs, vanilla, bananas and zucchini and mix by hand until well combined. Stir in chocolate chips. Pour batter into greased loaf pan and bake. Cover the bread with foil after 1/2 hour to prevent further browning. Bake for a total time of 1 hour.

Enjoy!