Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

The Daring Cooks’ April 2012 Challenge – Create Your Own Recipe!


Eggplant Mushroom Turkey burger

Eggplant Mushroom Turkey burger

This months challenge was a tricky one, due to the fact there wasn’t a set recipe to experiment with! WE pretty much had to list of ingredients we could choose from and then just go from there! You had to choose 1 item from each of the 3 lists of mystery ingredients, and then from there make a main course. The lists were as follows:

  • List 1: Parsnips, Eggplant (aubergine), Cauliflower
  • List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
  • List 3: Maple Syrup, Instant Coffee, Bananas

Now when I first saw that we didn’t have a set recipe to play with, and that we were pretty much thrown to the wolves with this…I was a little nervous, scared and a little terrified that I had to incorporate these things into a dish that I had to in turn eat!   So I chose ingredients that I knew I would love together, for my recipe I chose Eggplant, Maple Syrup and Chipotle peppers, initially I was going to cauliflower, balsamic and then the last list threw me completely through a loop! So I settled on the best 3 I think paired well together!

To get started I made a mushroom eggplant mixture for my burgers…I hate having mushrooms squishing from my burgers so I made a tasty paste to mix into the patties. It was not quick, but it was easy and simple to make…mostly all the ingredients were in my pantry, except the eggplant! So this post will contain 3 recipes :

  1. mushroom eggplant paste
  2. turkey patty
  3. Chipotle maple glazed  Brussels sprouts

Once the paste is done the patties are pretty much a simple addition! The brussels sprout are also easy to make, they take a little time but it is well worth it! some people, like myself and my hubby, like to put bacon in our brussels sprouts, so if you’re like that as well, then try candying the bacon in maple syrup and chipotle glaze…then half the sprouts, blanche them then pan fry in butter and add your crumbled candied bacon (man I should have done this!)

Recipe 1 Mushroom Eggplant Paste

  • 4cp eggplant, peeled and diced
  • 16oz mushrooms, I used button, but you can use any kind
  • 8oz black olives
  • 4-6cloves garlic, minced
  • 1cp onion, diced
  • 1/4 olive oil
  • 4-6 drops of liquid smoke or soy sauce
  • salt ( for the salt and pepper I used salt free Mrs Dash steak seasoning)
  • pepper

Let’s get started! PREHEAT YOUR OVEN TO 400F

  1. In a mixer add the black olives, olive oil, garlic blend into a paste and set aside
  2. If you have a big enough mixer/blender you can mix the eggplant, mushroom and onion until it’s finely chopped. mine wasn’t so I had to mix them in separate batches. Finely chop the mushrooms, onions, and eggplant into fine pieces.
  3. In  a large bowl add the finely chopped veggies and the black olive paste and mix well
  4. Add the mix onto a baking sheet lined with foil or parchment and bake for 45min, stirring occasionally.  The mix will be wet  then it will start to dry out…THAT is how you want it!!!  This makes a great filling for homemade raviolis, lasagna and as a vegetarian Pate!
This recipe makes about 2 1/2 cps of paste

LET THE MIXTURE COOL, BEFORE ADDING IT TO YOUR GROUND TURKEY, MINE COOLED OVERNIGHT! 

RECIPE 2 TURKEY MUSHROOM PATTIES

  • 2lbs ground turkey meat, you can use ground beef, lamb, pork or whatever!
  • 1/2cp crumbled white cheddar, you can use your favorite
  • 1/2cp bread crumbs
  • 2 1/2 cps of mushroom eggplant paste
  • season to taste ( we used MRS DASH SALT FREE STEAK SEASONING ALSO!)

Let’s Get Start!! Preheat oven to 350F

  1. In a bowl, add all the ingredients together and separate into 8 patties!
  2. Place the patties into the oven and let them cook on each side for about 10min…you can also do this on the stove top in a pan
  3. Sit back and relax, especially if your oven has a timer, set the timer for 10min for both sides! 🙂

Let’s start the Brussels Sprouts

Recipe 3 Maple Chipotle Glazed Brussels Sprouts

  • 1lb of Brussels sprouts, cleaned and halved
  • 2qt water
  • 2tbsp butter
  • 1 Chipotle pepper, de-seeded and finely chopped
  • 1/4cp maple syrup

Let’s get that water boiling!!!!

  1. Clean the Brussels sprouts and half them.
  2. Add them into the boiling water and let them cook for about 3-5min, depending on the thickness of the sprouts.
  3. While they are cooking, melt the butter in a saute pan and add in the Chipotle and maple syrup.
  4. Add the Brussels sprouts into the browning butter and syrup mix. Let the sprouts get coated in the glaze for about 1-2min, then serve!

 

I hope you enjoy the recipes, if you decide to make them…the mushroom paste can be made into patties without the turkey, just use the recipe omit the turkey meat and maybe double to recipe to make fuller patties!

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THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!


Dutch Crunch Rolls

Dutch Crunch Rolls

This was a challenge that I BARELY made, LoL! I totally remembered that I had to do this in the check out line of my grocery store! I ran to the organic food aisle and quickly filled my basket with goodies to get this challenge done, AND LET ME TELL YOU!!!! I am glad I remembered, this addition to my normal bread recipe was astounding! I hope and pray that anyone that stumbles upon this blog entry, will try this recipe, because once you try it, you will want to make it experiment on your bread recipes! I will be trying it on a pizza crust soon!

The finished product on my bread rolls, made the outside crusty and crunchy, yet moist on the inside. They were the type of crunchy that makes you love freshly baked breads and rolls. The topping of is sweet but not so sweet to where it makes u think of it as a pastry. While I made modifications to the recipe, which will be noted in parenthesis next to the original item, it turned out perfect!

Brown Rice Flour

Brown Rice Flour, they had White Rice Flour, but i opted for this to make it healthier! LoL

The key ingredient in this recipe is the rice flour slurry that has to coat the simple bread/roll you will baking. Rice flour can be found in the organic section of your supermarket, the health food section of your supermarket or on the baking goods section (flour, sugar, cake mix section) of your supermarket! You can also also you homemade rice flour, but you might have to tweek the recipe, because the DARING KITCHEN staff found that home-made rice flour altered that balance of ingredients in the topping recipe, specifically requiring more rice flour to make it the appropriate paste-like consistency. SOOOO you want the topping to form a thick layer on the bread. If it’s too watery or drippy, it will not stay on top of the bread and crack like it’s supposed to.

Soooo let’s get started!!

Mandatory Items: You must make the Dutch Crunch topping and use it on your choice of bread or roll. You must use your finished bread to construct a sandwich of your choice – the more creative the better!

Variations allowed: You may use any bread or roll recipe. We have provided suggestions but if you use your own recipe we recommend opting for a soft roll or bread. You may buy rice flour or make your own. While you must make a sandwich, the variety is up to you!

Preparation time: Dutch Crunch Topping: 15 minutes active time, 15 minutes passive time; Soft White Roll: 20 minutes active time, 2 hours passive time; Brown Rice Bread: less than 1 hour active time; 2-3 hours passive time.

Equipment required:
Small bowl
2 large bowls, or a large bowl and a stand-mixer bowl
Stand mixer with paddle (or whisk) and dough-hook attachments (optional)
Wooden and regular spoon(s)
Whisk
Knife or dough cutter/scraper (optional, depending on your recipe)
Bread pan(s) or baking tray(s)
Plastic wrap or something else to cover the dough while it rises

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

  • Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
brown rice topping

brown rice topping

  • Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  • Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
  • When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Now this is the topping, and you can’t have a topping without having something to top! You will be to make a simple bread dough…if you don’t want to or don’t know how to you can use a pre made pizza dough from you local grocery store! Bur here is the recipe given by the DARING KITCHEN staff…I used my own though!

Soft White Roll

Servings: Six sandwich rolls

This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients

  • 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
  • ¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
  • 1 cup (240 ml) warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
  • 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
  • 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
  • 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
  • Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour

Directions:

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.

3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

dough

individual roll, before the fermentation period

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

dough after

dough after the fermentation period, it has risen!

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

the coated roll

the coated roll with the topping

9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

an AWESOME Sandwich

an AWESOME Sandwich on an AWESOME ROLL!

The sandwich is a prime rib, arugula, and home made honey mustard sauce…this was super awesome on this roll. The topping is sweet but not too sweet and it was crunchy yet moist….uuuuuugh I’m drooling thinking about it! LoL! All I have to say is make this and you won’t be disappointed!

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Macarons…Failure and A Lil SUCCESS


Chocolate Macarons w/ Chocolate Ganache

Chocolate Macarons w/ Chocolate Ganache

I have a new found love hate relationship with macarons :)…they are super cute and dainty, but difficult to concur! You have to mix it just right or it will backfire…if you don’t mix enough then the macaron will be lumpy and dry…mix to much and the macarons will be a runny mess! Once you master how to make them, you will want to make them all the time. You don’t need much ingredients, almond powder, icing sugar, egg whites and sugar…food coloring if you want to add colors for adding flavored fillings. You can make them as small or as big as you like, they are just fancy meringues…and with fancy things, come fancy problems! LoL. I am just posting the pics of my trials and errors, one day I will do a video and collage tutorial on how to make macarons, I have been making them more now and I am experimenting with different flavor profiles! Yaaaaaay!!!!! Here are the 2 I have make recently…I will post more as time goes on!

 

These are the chocolate Macarons, these were easy to make, but they were flat and runny…which means I overmixed the batter. They tasted like macarons, were crispy and moist like macarons, but they DID NOT look like macarons… maybe a distand cousin, but not macarons!

Chocolate Macaron

Chocolate Macaron

The next set of macarons were Pistachio Macarons with Chocolate Creme au Beurre…these turned out alot better! They weren’t runny and they weren’t too flat!

pistachio mac collage

These had a great flavor…I mix pistachio flour with the almond flour and icing sugar, ( you can just add green coloring and have a pistachio filling if you want) I like chocolate and nuts together, so I thought I would pair it with a chocolate creme au beurre…and I had made creme au beurre that day and thought this would be a great recipe to show case it in!

LoL….well I am still experimenting with macaron flavors…if you have any flavors you want to see let me know! I dont seem to be getting any requests, maybe one day someone will request something… until then I will post whatever comes to mind…or whatever Jaden feels like eating 🙂

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Chocolate Mallows


Chocolate Mallows

Chocolate Mallows

This is a very simple and easy recipe, it is quite tedious, but its worth it, the taste of a fresh made cookie, homemade gooey marshmallows fluff and chocolate….mmmm you can’t beat that! This recipe is a weekend type recipe, or a “I got off early from work/school, and don’t feel like going anywhere and I really want to bake something” kind of day! LoL It’s not that bad, but I am lazy and so are most working parents just getting off work!

Like I said before, THIS IS AN EASY RECIPE TO MAKE, ITS DONE IN 3 STEPS! COOKIE, HOMEMADE MARSHMALLOW FLUFF, AND CHOCOLATE GLAZE…IF YOU PRESSED FOR TIME YOU CAN BUY SUGAR COOKIE DOUGH AND MARSHMALLOW FLUFF ALREADY MADE…ALSO YOU CAN BUY THE HARDENING CHOCOLATE GLAZE THAT YOU PUT ON TOP OF ICE CREAM AND IT HARDENS ON CONTACT….THIS IS ONLY IF YOU WANT TO SKIP MAKING ALL THESE STEPS…THIS IS A GOOD RECIPE TO MAKE WITH YOUR KIDS OR SOMEONE ELSE’S KIDS

So here you go!

Chocolate Mallows (yields about 2dozen pcs)

Prep Time: 10 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3cps all purpose flour
• 1/2cp sugar
• 1/2tsp salt
• 3/4tsp baking powder
• 3/8tsp baking soda
• 1/2tsp ground cinnamon
• 12tbsp unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe to follows
• Chocolate glaze, recipe to follows

1. In a bowl or processor, blend the dry ingredients.

2. On low speed, add the butter and mix until sandy.

3. Add the eggs and mix until combine.

4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.

Dough

Dough

5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

6. Preheat the oven to 375 degrees F.

7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface (I use 2 pieces of wax paper, it’s easier- Jaden’s Treats). Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Homemade marshmallows:

• 1/4cp water
• 1/4cp light corn syrup
• 3/4cp  sugar
• 1tbsp powdered gelatin
• 2tbsps cold water
• 2 egg whites , room temperature
• 1/4tsp pure vanilla extract, (I used ALMOND extract)

1. Sprinkle the gelatin over the cold water and let dissolve.

2. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

3. Remove the syrup from the heat, add the gelatin, and mix.

4. Whip the whites until soft peaks form and pour the syrup into the whites.

5. Add the vanilla and continue whipping until stiff.

6. Transfer to a pastry bag.

7. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

chocolate and oil

chocolate and oil


1. Line a cookie sheet with parchment or silicon mat.

2. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

3. Lift out with a fork and let excess chocolate drip back into the bowl.

4. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Finished Mallows

Finished Mallows

These are delicious with coffee or tea, there will be a video of this recipe on my YouTube page!

EASY DESSERT THE ENTIRE FAMILY WILL LOVE!

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Mediterranean Chicken Patties


    This is a great recipe for a light, healthy burger pattie. You can switch the meat for ground beef, lamb, pork or turkey; we paired these patties with a lemony greek yogurt sauce. The patties are great on their own, or you can pair it
with a light, refreshing cucumber and tomato salad, as shown in the photo. This recipe serves 6-8 depending on how large you like the patties. Hope you enjoy
The tzatziki sauce pairs well with fish dishes, kabobs and pita chips!
Tzatziki Sauce (serves 20)
1 (16 ounce) container plain low-fat greek yogurt (I LOVE Chobani)
1 small English cucumber with peel, grated (you can use a small cucumber)
1/2 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon zest
1-1/2 teaspoons salt
1-1/2 teaspoons fresh ground black pepper
3 tablespoons chopped fresh or dried oregano
3 tablespoons chopped fresh or dried marjoram
Chicken Patties (serves 6-8) you can alter the amount of chicken you use, depending on how many people you are serving!
3 chicken breast fillets
2 chicken thigh fillets
1 large red pepper, diced
1 medium onion, diced
2 gloves garlic, minced
2 eggs
1 1/2 teaspoons chopped flat leaf parsley, you can use dried or fresh
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch ground nutmeg
1 teaspoon salt
1 tablespoon extra virgin olive oil, for sauteeing
Directions start w/ the sauce!
  • Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl.
  • Add lemon zest, dill, salt, and pepper; whisk until smooth.
  • Pour into a serving dish, cover tightly, and refrigerate 1-2 hours before serving. The longer it sits, the better!
Patties- PRE-HEAT OVEN TO 350’F, THESE WILL COOK FOR ABOUT 20-30MIN.
  • Saute the onion, garlic and pepper in the olive oil. Once tender, set aside and let cool
  • While the onion mixture is cooling, in a food processor, blend the chicken into a paste (it looks bad, but trust me its going to be AWESOME!!!)
  • Add egg, spices, seasonings and the onion mixture into a bowl with the chicken paste. MIX WELL.
  • Make into patties of your sizable desire.
  • On a baking sheet, placw wax paper or foil, spray with cooking spray and place patties.

Serve on their own, or with a salad; top the patties with the tzatziki sauce and feta crumbles! This pic above is my hubby’s plate, he made them into burgers and added them to a 100 cal bun!

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