Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

Gone but not forgotten….I Hope


I have been gone for a month or so, being 17wks pregnant for the 2nd time ni my life, isn’t going as easy as it did before with my first child. This pregnancy is a tiring one! I go can fall asleep at the drop of a hat, pin, dime …pretty much I am tired all the time! I feel like cookingand baking but my body it telling me to sit down and sleep! But recently, aka this morning, I have been feeling not as tired as I usually wa. Will I feel like this all week?…I doubt it! But I feel like this now, and I feel like korean food. All week, I have been eating Mexican food…at least I can say this baby is making me crave the good stuff!

TODAY, I will be going home and making KIMBAP…I will post the recipe for this Korean treat. I am promising myself and you all this recipe, because it pains me that I havent made a post in over 1 month…GRRRRRRRRRRRRRRRRRRRRRR! LoL.

So stay tuned for Kimbap…OUR WAY!  We will try to keep it traditional!

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THE DARING BAKERS’ JUNE 2012 CHALLENGE: Going Batty for the Jubilee


Green Tea Battanburg

Green Tea Battanburg

This challenge was an excellent one to say the least…I wanted to make a cake using some of my Matcha green tea powder, so instead of making the traditional pink and white Battenburg, I decided to make a green on white Battenburg! this cake was soooo yummy, I didn’t want to share it (maybe because I’m pregnant or maybe because I didn’t want to share it! lol) Here is the recipe I made, I will put the traditional recipe underneath the gallery!

Green Tea Battenberg:

Ingredients

  • 175gm / 6 oz Unsalted Butter, softened & cut in cubes
  • 175gm / 6 oz Caster Sugar
  • 175gm / 6 oz Self-Raising Flour
  • 3 Large Eggs, room temp
  • 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
  • 3½ gm Baking Powder
  • 2½ ml Vanilla Extract
  • 1¼ ml Almond Extract
  • 20 gm green tea powder
  • 30 gm heavy cream

To Finish

  • 100gm /3 ½ oz Apricot Jam
  • 225gm / 8 oz Marzipan, natural or yellow

Directions:

1. Preheat oven to moderate 350°F/180°C/160°C Fan Assisted/Gas Mark 4

2. Grease an 8”/20cm square baking tin with butter

3. Line the tin with parchment paper, creating a divide in the middle with the parchment (or foil)
OR Prepare Battenberg tin by brushing the tin with melted butter and flouring

5. Whisk together the dry ingredients then combine with the wet ingredients in a large bowl and beat together just until the ingredients are combined and the batter is smooth

6. Spoon half the mixture into the one side of the prepared baking tin

7. Make a paste from the heavy cream and green tea powder and add to one of the batters

8. Spoon the green tea batter into the other half of the prepared baking tin

9. Smooth the surface of the batter with a spatula, making sure batter is in each corner

10. Bake for 25-30mins until the cake is well risen, springs back when lightly touched and a toothpick comes out clean (it should shrink away from the sides of the pan)

11. Leave to cool in the tin for a few minutes before turning out to cool thoroughly on a wire rack

12. Once completely cool, trim the edges of the cake with a long serrated knife

13. Cut each coloured sponge in half lengthways so that you are left with four long strips of sponge

14. Neaten the strips and trim as necessary so that your checkered pattern is as neat and even as possible

15. Gently heat the apricot jam and pass through a small sieve

16. Brush warmed jam onto the strips of cake to stick the cake together in a checkered pattern (one yellow next to one pink. On top of that, one pink next to one yellow)

17. Dust a large flat surface with icing sugar then roll the marzipan in an oblong shape that is wide enough to cover the length of the cake and long enough to completely wrap the cake

18. Brush the top of the cake with apricot jam

19. Place the cake on the marzipan, jam side down

20. Brush the remaining three sides with jam

21. Press the marzipan around the cake, making sure the join is either neatly in the one corner, or will be underneath the cake once turned over

22. Carefully flip the cake over so that the seam is under the cake and score the top of the cake with a knife, you can also crimp the top corners with your fingers to decorate

23. Neaten the ends of the cake and remove excess marzipan by trimming off a small bit of cake on both ends to reveal the pattern.

 

here is the recipe for the Traditional Battenburg.

Traditional Battenberg:

Servings: +- 8

Ingredients
¾ cup (1½ sticks) 175gm / 6 oz Unsalted Butter, softened & cut in cubes
¾ cup / 175gm / 6 oz Caster Sugar
1¼ cups / 175gm / 6 oz Self-Raising Flour (***see end of doc on how to make your own)
3 Large Eggs, room temp
½ cup / 65gm/ 2 1/3 oz Ground Almonds (Can be substituted with ground rice)
3/4 tsp / 3½ gm Baking Powder
½ tsp / 2½ ml Vanilla Extract
1/4 tsp (1¼ ml) Almond Extract
Red Food Colouring, paste, liquid or gel

To Finish
1/3 cup (80 ml) 100gm /3 ½ oz Apricot Jam
1 cup / 225gm / 8 oz Marzipan, natural or yellow

 

just follow the recipe above!

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The Daring Cook’s June 2012: Cannelloni


Cannelloni A La Pesto

Cannelloni A La Pesto

Well look who decided to show up!?!?! Yup, it’s us! I know we have been gone a loooooong time, but we have been super busy adjusting to being pregnant and having another bundle of joy on the way. Right now we are about, I THINK, 1.5months – 2months pregnant…mommy has been really tired, and found the strength to make this daring challenge. The cannelloni were awesome, we have baked ziti this week, so mommy wanted to try a pesto sauce instead! AND BOY was it great…I ate a whole one all by myself, well mommy feed it to me! The recipe we used wasn’t on the site, there was a pesto recipe, but it didn’t include meat; and mommy needs meat in her dishes (the baby is making her appetite weird!) So we will post the original recipe from the site at the bottom of our recipe. This altered recipe pairs really well with apple juice, what I’m 2yrs old I can’t drink liquor!

We will also be posting a recipe for an awesome sweet challenge in the next few days.

For these cannelloni, you are supposed to use fresh pasta, and we did…but we have made these plenty of time before and used wonton wrappers or lasagna noodles…they will be smaller if you used the noodles and the wrappers are great to save time, but making fresh pasta is always the best…just makes you feel proud that you made pasta from scratch! Well to me it does! I let me pasta sit in the fridge  after making it…keeps it moist and won’t get brittle while you are trying to figure out what to fill it with.

Ingredients (what we used

2lbs ground turkey (you can use beef or pork…mommy eats healthy so turkey!)

8oz heavy cream

16oz pesto (you can make it fresh or buy it…since i made the pasta, i bought the pesto!)

2tsp italian seasoning (1tsp basil, 1tsp parsley)

1tsp garlic powder (or 2 cloves garlic)

1tsp onion powder (or 1/2 medium onion)

Cannelloni Ingredients

(to make enough cannelloni for 4 persons): (we used this and also added 1/2 more to the recipe!)

100 grams (2/3 cup plus 2 teaspoons) (170 ml) (3½ oz) plain (all-purpose) flour

1 large egg

Pasta Directions:

  1. Put the flour and eggs in a food processor and mix. When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour. Knead well by hand until you obtain a smooth dough. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
  2. Now you are ready to make your egg pasta. Cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands. Put a little flour on it and begin passing it though the pasta machine. Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers. Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers. Starting with one of the narrower sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for at least a couple of times.
  3. Now you can start rolling it thinner, by turning the dial to the next narrowest setting (# 2). Roll the pasta through the machine without folding the dough between settings. Keep reducing the settings until #7 (it is the second last on my machine – about 1 mm thick). If the sheet of pasta gets too long, you can cut it in half with a knife. To make cannelloni, cut out rectangular pasta sheets (10×15 cm) (4”x6”).

Filling Directions:

  1. Start by browning the meat, if you are using fresh garlic and onion, the brown them also in this step.
  2. Add the Italian seasonings, salt and pepper and let cook for an additional 2-3min.
  3. Let the meat mix cool and add the ricotta and taste to see if you need more seasoning.
  4. While the filling is cooling, in a shallow pan…boil water for the pasta sheets. Once water boils, add one sheet at a time and let it cook for about 1min. This will help the noodles be tender when cooked and not doughy! Let them noodles cool and let’s start rolling.
  5. By now everything should be cool enough to start working with it! Preheat your oven to 350F.
  6. Take a tablespoon and fill the dough with the filling, fold over and place into your baking pan.
  7. Cover the finished cannelloni with the pesto sauce and place into the over for 20-25min.  Add more cheese on top and broil for 5min. Then you’re finished!

Hope you make this recipe and I hope you enjoy it! As promised here int eh original pesto recipe from the site…enjoy the gallery

CANNELLONI AL PESTO

Ingredients (serves 4)
Cannelloni sheets per recipe above (you should have about 8 sheets)

For pesto (makes about 190 gms/ 1cup)
2 cups (480 ml) (80 gm) (2¾ oz) basil, washed
¼ cup (60 ml) (15 gm) (½ oz) parsley, washed
1 small clove garlic
3 tablespoons (45 ml) (25 gm) (¾ oz) Pecorino Romano, finely grated
1 tablespoons (15 ml) (10 gm) (¼ oz) Parmigiano Reggiano, finely grated
4 to 5 tablespoons (45 to 60 ml) extra virgin olive oil
½ tablespoon (12½ ml) (5 gm) pine nuts
Salt to taste

For the filling 
2 cups (480 ml) (500 gm) (18 oz) ricotta
¾ cup (180 ml) (150 gm) (5⅓oz) pesto (from the above recipe)
1½ cups (360 ml) (85 gm/3 oz) Parmigiano Reggiano, finely grated
1 pinch nutmeg
Salt and pepper to taste
1 small potato, boiled and sliced
8 green beans, boiled

To assemble
2 cups (500 ml) béchamel sauce
¼ cup (60 ml) (40 gm) (1½ oz) of pesto (from the above recipe)
½ cup (120 ml) (35 gm/1 oz) Parmigiano Reggiano, finely grated

Directions:

  1. Start by making pesto. Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well. Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation. Keep it aside.
  2. To make the filling, mix the ricotta, ¾ cup (150 gm) of pesto, 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, nutmeg, salt and pepper together until well combined. Refrigerate until ready to use.
  3. Mix the béchamel sauce with the remaining pesto.
  4. Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  5. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone. Do so for the remaining rectangles of pasta.
  6. Take a big enough oven dish to fit all your cannelloni tightly. Spray the oven dish with some cooking oil (or melted butter) and pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  7. Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.
  8. Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.
  9. Serve immediately.

 

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This just in……FYI


Hello my fellow bloggers/friends…we just found out on this past Friday that we are expecting!!!! YAAAAAAAAAAAAY I am going to be a new mommy! The hubby and I are happy, Jaden is still oblivious to the fact that he is going to have a sibling. We don’t know how far along we are yet, but once we get an update we will post our progress so you guys can be in the loop!

What made us (me) take the test, was the fact that I was extremely tired lately and also I have been craving lots of sweets. I think I’m about 3wks, but when I know for sure, I will post it! Again we are sorry for the lack of updates, but I will try to post a recipe soon.

 

Random, NEW MOMMY POST! done!

xoxox

Jaden’s Treats

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Hiya! it’s been a long time!


❤ With my stupid camera being on vacation, it works when it wants to, and my being super duper tired…i have been neglecting my blog and you guys…i feel horrible. We will be posting more recipes, starting tonight, we will be making brownies or maybe a cake…something nice to show our appreciation for liking us so much not to leave us.

I have been spending a lot of time pampering myself…aka doing my own nails and splurging on nail things. I have always loved doing my nails, and being creative. I will post up some pics of some of the things I have done in the recent weeks…if people enjoy it, hit the LIKE BUTTON!

Again, please make requests it keeps up fresh and gives up new ideas. I love to bake, but we don’t want to keep posting the same thing over and over again!

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THE DARING BAKERS’ APRIL 2012 CHALLENGE: NUTMEG CAKE!


Armenian Nutmeg Cake

Armenian Nutmeg Cake

This months challenge was to make either an Armenian Nutmeg cake and/or an Armenian Nazook. I decided I wanted to make both, but sadly only made it in time to make one. The Armenian Nutmeg cake, I will do the Nazook this weekend, I think it will be an awesome recipe to play around with!. The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. Jaden loved it and so did daddy, I’m dieting so I didn’t indulge!! I love making different desserts and dishes from other cultures, it makes me feel like I’ve traveled around the world, even though I have never left the USA! LoL

Jaden loved it...

Jaden loved it...

My hubby said the cake was delicious, it had a coffee cake feel to it, but instead of it being cinnamon-y it is nutmeg-y. It was a very easy cake to make also….only a few ingredients were needed, when I was done and put it in the oven, I was shocked at how fast it took me to make this recipe! You start off making a crust, then a batter, then bake easy as 1-2-3!

Let’s start with what you will need!

Armenian Nutmeg Cake:
 1 large bowl
 1 large cup
 measuring spoons/cups
 springform pan (9”/23cm) [we used a 10in, Jaden’s Treats]
 standing mixer with whisk and paddle attachments (optional) [we didn’t use it]
 food processor (optional) [we didn’t use it]

So let’s get started shall we!

Armenian Nutmeg Cake
Makes one 9”/23cm cake which yields 12 servings  [we used a 10in, Jaden’s Treats]

Ingredients:

  •  1 cup (240 ml) milk
  • 1 teaspoon (5 ml) (5 gm) baking soda
  •  2 cups (480 ml) (280 gm/10 oz) all-purpose flour
  • 2 teaspoons (10 ml) (10 gm) (⅓ oz) baking powder
  •  2 cups (480 ml) (400 gm/14 oz) brown sugar, firmly packed
  •  3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) butter, preferably unsalted, cubed
  •  1/2 cup (120 ml) (55 gm/2 oz) walnut pieces, may need a little more
  •  1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg
  • 1 egg

Directions: 

Ingredients
1. Preheat your oven to moderate 350°F/175°C/gas mark 4.

2. Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.

3. Sift together the flour and the baking powder into a large bowl. One sift is fine

4. Add the brown sugar. Go ahead and mix the flour and brown sugar together. Or not.

5. Toss in the cubed butter.

6. Mash the butter with a fork into the dry

crust ingredients

crust ingredients

6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you
want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.

finished crumb mix

finished crumb mix

7. Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a
crust out of it using your fingers and knuckles. It will be easy.

making crust

8. Crack an egg into a mixer or bowl.

9. Toss the nutmeg in with the egg.

10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with
a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute
using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the
milk and baking soda mixture. Continue to mix until uniform.

11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a
spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting
batter is very liquidy.

12. Pour the batter over the base in the springform pan

13. Gently sprinkle the walnut pieces over the batter.

time for the oven

sprinkle on the walnuts (you can use your favorite!)

14. Bake in a preheated moderate oven for about 30-40 minutes. You’ll know it’s done when the
top is a golden brown, and an inserted toothpick comes out clean.

15. Allow to cool in the pan, and then release. Enjoy!

Jason also gave us an easier way to do it by putting the ingredients in a food processor! My food processor is out of commission right now, it keeps acting up ….so I didn’t use it, but I will post his easier method here also

An Even Easier Way…if you have a Food Processor

1. Preheat your oven to moderate 350°F/175°C/gas mark 4 .

2. Mix the baking soda (not baking powder) into the milk. Set aside.

3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until
uniformly mixed.

4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored crumbs.

5. Pour HALF of the crumbs into your springform (9”/23cm) pan. Press out a crust using your
fingers and knuckles.

6. Crack the egg into the food processor with the rest of the crumbs still in it.

7. Grate 1 to 1-1/2 teaspoon of nutmeg. Toss that into the food processor, too. Pulse until wellincorporated.

8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is
formed.

9. Pour the batter over the crust in the springform pan.

10. Gently sprinkle the walnut pieces over the batter.

11. Bake in a preheated moderate oven for 30-40 minutes. It’s ready when the top is golden brown, and when it passes the toothpick test (comes out clean).

12. Cool the cake in the pan, and then dig in. Yum yum!

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Growing up in the 80’s and the 90’s


Being a baby of the 80’s and a teen in the late 90’s, gave me the opportunity to experience movies and music of both decades (uggggh i feel old! LOL) I got to grow up watching awesome shows and movies, listening to music, that even though they referred to sex, it wasnt as distasteful and raunchy like the music of today. When video vixens wore lingerie or tight biker shorts, mini dresses or daisy dukes and that was like “wow I hope my mom doesn’t see me watching this video!”

tvshows

   When tv shows thought kissing was too taboo, but talked about important issues like teen sex, drugs, teen pregnancy and abuse. I mean tv shows are not like they used to be when I was growing up. Music was music in the 80’s, I mean “Take on me” “Tainted Love” come on these are classics! LoL George Michael, Sting, The Police, PRINCE(OMG I LOVE YOU), Madonna, Taylor Dayne, Lenny Kravitz, Nirvana, INXS, I could go on and on and on and on…I love listening to the music I grew up with, now I see with grandmas and grandpas always told us our music was just noise, because that’s how I feel about some of the music today. Rap and R&B are all about sex and they make it known which act they are talking about too!

music

   I remember waking up to MTV (back when it used to play music!!! REMEMBER THOSE DAY?!?!?!?!?!) My mom was a young mother so I grew up listening to New Edition, New Kids on the Block, Boyz to Men, George Michael, Prince, Michael Jackson. Plus my dad’s music, he’s old as dirt, Same Cooke, Marvin Gaye, Teddy Pendergrass, Barry White … I mean I had the best of both worlds! My sister and I used to stay up late, and sneak watch Arsenio Hall, while my mom ironed our clothes for school. Watching Martin, In Living Color and Living Single while my mom did my hair for school the next day. Aw it brings a smile to my face thinking about the good old days, before working and changing diapers became my life!

  I remember watching My So Called Life marathons on MTV….OMG I still love Jared Leto (he was Jordan Catalano!), having crushes on AC Slater (Mario Lopez, before he turned into a fame junkie!), Scott Baio, wasnt he the hottest babysitter ever!, Ralph Macchio, made me want to learn karate, Kirk Cameron, Leo Di Caprio, ALL THE MEMBERS ok NKOTB (don’t judge me!!), Mark Wahlberg, PRINCE (hopefully I won’t get sued for saying his name!!), Michael Jackson (before plastic surgery!)

     DON’T GET ME WRONG I LOVE SOME OF TODAY’S MUSIC! 30 SECONDS TO MARS, PRINCE (TEEHEE), I LOVE NEO-SOUL, Adele, the late Amy Winehouse, even though she had a troubled life, she had a great voice! Nickelback, Coldplay, Maxwell, Jill Scott, Floetry…I could go on, but Music is everything to me…if I sit in my car for 2secs without listening to an old R&B song, k-pop song, or soul blasting on my radio/ipod I get cranky! I am not a big fan of today’s rap, it’s just a little too much for me! If you have to edit a song for radio and all you hear is more bleeped out words than a song, then this song should never be released on the radio. THIS POST IS NOT A POST BASHING TV OR MUSIC OF TODAY, ITS A POST ABOUT HOW I MISS THE SIMPLICITY OF WHAT USED TO BE SHOWN ON TV AND BLASTED ON THE AIRWAVES. WHEN YOU COULD LET YOUR KIDS LISTEN TO MUSIC AND NOT BLUSH ABOUT WHAT’S BEING SAID.

 

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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!

1 Comment »

New diet= Less Food, More healthy meals, and Blog Neglect! :(


It has been a long time since I have sat down and made a blog post! I feel bad that I have gone this long without posting some type of update, whether it be a recipe, random thought or a progress report on life! Being a full time working mom/student isn’t as easy as I thought it would be, plus I started a new workout & diet regime that has me eating and cooking “Clean!” No Salt, No dairy, No breaded foods, No fried foods….nothing fun, just lemon, fresh ground pepper, veggies, fruits and protein shakes. So far I have lost 30lbs and I have only been eating clean for about 3wks!!!! I have passed every test that I have taken in  my class, so I am doing exceptionally well these days.

 

the diet plan I am on was made by a registered nutritionist and it works! if you are interested let me know and I will give you the plan….u don’t have to by anything weird or spend ridiculous amounts of money on diet meal plans or supplements!

 

Random thought of the day done.

p.s. sorry for leaving you guys hanging! 😦

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