Monday, January 18, 2016

Snappy Joes

  • 1 cup uncooked green lentils
  • 4 cups water
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced small
  • 1 green pepper, diced small
  • 2 cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 8 oz can tomato sauce
  • 1/4 cup tomato paste
  • 3 tablespoons maple syrup
  • 1 tablespoon yellow mustard
  • 4 to 6 kaiser rolls or sesame buns

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Serves 4-6.

VERDICT:  Very good!  We've made these twice already.  The recipe doesn't make a crazy amount, so we haven't gotten sick of leftovers, and I like that there are no difficult ingredients.  We've served them on whole wheat hamburger buns.  Keep.  From Veganomicon.

Maple-Mustard Dressing


  • 3 T. pure maple syrup
  • 2 T. apple cider vinegar
  • 2 T. Dijon or whole-grain mustard
  • 3 T. grapeseed or nut oil
  • 1/2 tsp. mustard powder
  • salt and freshly ground pepper


Whisk all the ingredients together and store in an airtight container.  Keep refrigerated until ready to use.

Serves 2-4.

VERDICT:  I only had a tablespoon of Dijon, and I left out the mustard powder, but this was still delicious on a salad of romaine, apples, celery, and toasted walnuts.  (I used walnut oil for the oil in the dressing.)  Keep.  From Veganomicon.

Saturday, January 9, 2016

Banana Bread with Cardamom and Cocoa Nibs

  • 2 very ripe or overripe bananas (250-275g total in their skins; approx 3/4 c. mashed)
  • 2 large eggs
  • 3/4 c. plain (runny) yogurt or buttermilk
  • 1/2 c. light and mild olive oil
  • 2 c. plus 2 T. (325g) all-purpose flour
  • 1 c. soft light brown sugar
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground
  • 1/2 c. cocoa nibs
  • 1 x 2lb loaf tin approx 9 x 6.5 x 3 inches

Preheat the oven to 350, and pop a paper liner into your loaf tin (or line the bottom with baking parchment and grease the sides with a little sunflower oil).

I do the whole thing using a freestanding mixer, but a bowl and an electric whisk, or a wooden spoon and plenty of elbow grease would be fine. Mash the bananas (and if you’re not using a freestanding mixer, use a fork and a smallish bowl first, otherwise the flat paddle of a freestanding mixer will do) and beat in 1 egg at a time, followed by the yogurt or buttermilk, then the oil, and beat it all together. I measure the flour, sugar, baking powder, bicarb and cardamom into a bowl and whisk together, while this is going on.

Slow the speed down while you add the dry ingredients, gradually, beating all the while, and then turn the speed slightly higher again, and beat for 1 minute until all the dry ingredients are incorporated. You may have to scrape the bowl down and give a short final beat if you notice any flour sticking to the edges of the bowl. Then, using a rubber spatula or wooden spoon, fold in the cocoa nibs by hand and transfer the mixture to your prepared tin and thence to the oven for 1 hour (it is wise to start checking at 45 minutes) or until a cake tester comes out clean.

Sit the loaf tin on a wire rack and leave the banana bread in the tin until cold. Slip it out, in its paper liner (or baking parchment), and wrap with more parchment and then kitchen foil and keep for a day – if you can – before eating.

NOTE: Store in an airtight container in a cool place for up to 1 week.  Can be frozen for up to 3 months. Wrap cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and put on a wire rack at room temperature for about 5 hours. Or wrap individual slices in clingfilm and put into a resealable bag, and defrost by toasting on a low heat.  

Yield: 12 slices.

VERDICT:  John didn't like the bitterness of the cocoa nibs, but I loved the whole thing and have been eating it at an alarming rate.  I still don't have a 2 lb. loaf tin, so I lopsidedly divided the batter up between the two loaf pans I have.  I think it I divided it equally between them, this would be perfect.  From Simply Nigella.  Keep!

Friday, January 1, 2016

Winter Squash Muffins with Cranberries

  • 1/2 cup old-fashioned rolled oats
  • 1 1/2 cups white whole-wheat flour
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups shredded raw winter squash, such as butternut
  • 1/2 cup chopped fresh cranberries or dried cranberries
  • 1/2 cup toasted pecans, coarsely chopped (optional)
  • 2 large eggs
  • 1/2 cup low-fat plain yogurt, regular or Greek
  • 3 tablespoons canola oil
  • 3 tablespoons pure maple syrup
  • 1 small apple, peeled, if desired, and shredded
Preheat oven to 375°F. Line 12 (1/2-cup) muffin cups with paper liners and lightly coat with cooking spray. (Alternatively, coat muffin tin with cooking spray and omit liners.)

Pulse oats in a food processor until ground to the texture of breadcrumbs. Transfer to a mixing bowl and whisk in flour, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir in squash, cranberries and pecans (if using).
Whisk eggs, yogurt, oil and syrup in another mixing bowl. Stir in apple. Add the squash mixture and fold until evenly moistened. Divide the batter among the muffin cups, filling them almost to the top.
Bake until the muffins are golden brown and the tops spring back when lightly touched, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving.

Make Ahead Tip: Store airtight at room temperature for up to 2 days or individually wrap and freeze for up to 1 month.

Yield: 12 muffins; 161 calories.  (I got 15.)

VERDICT:  These didn't turn out as prettily as the picture--they are oddly greenish, despite not having anything green in them.  They are not bad, though, and they are chock-full of healthy ingredients.  Keep, I suppose.

The best part: I finally broke out the food processor grating disc for the squash, and it was a wonder to behold.  I used it to grate the apple, as well, and threw the cranberries in with the chopping blade while I was at it.  Amazing!

Salted Caramel Crispy Treats

  • 6 cups crispy rice cereal (about half a 12-ounce box)
  • 1 stick unsalted butter, cut into pieces, plus some for the pan
  • 1/2 cup dark brown sugar
  • 1/4 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon flaky sea salt, such as Maldon, plus more for sprinkling
  • One 10-ounce bag mini marshmallows

Butter an 8-inch square pan.

Put the cereal to a large heatproof bowl and set aside.

Melt the butter to a medium saucepan over medium-high heat. Once melted, stir in the brown sugar, heavy whipping cream and corn syrup. Cook until thick and syrupy while stirring frequently, about 7 minutes. Stir in the salt. Turn off the heat and stir in the marshmallows. Keep stirring until the marshmallows are smooth and melted.

Quickly pour the caramel marshmallow sauce over the cereal and stir all together. Pour into the prepared pan and press down with a piece of parchment paper. Sprinkle lightly with flaky sea salt.

Cool completely, and then cut into squares.

Yield: 12.

VERDICT:  I made these twice for Christmas--they are delicious and easy to make ahead for potlucks.  Keep.

Baked Beans on Toast

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • Salt and pepper
  • 2 cloves garlic, minced
  • 28-ounce can chopped tomatoes
  • 3 sprigs thyme, leaves picked
  • 1 long red chile, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot English mustard
  • Two 14-ounce cans cannellini beans, rinsed and drained
  • 4 thick slices of bread
  • finely chopped flat-leaf parsley, to serve

Heat 1 tablespoon olive oil in a large heavy-bottomed saucepan or flameproof casserole dish. Add the onion, season with a pinch of salt, and cook over medium heat for 5 minutes. Add the garlic and cook for another 5 minutes, stirring occasionally.

Add the tomatoes, thyme, chile, sauces, and mustards. Simmer for 20 minutes, then reduce the heat to low and stir in the cannellini beans. Cook for 10 minutes, then season with salt and peper and cook for another 10 minutes.

Toast the bread, place one slice on each plate and serve with the beans on top with a sprinkling of parsley.

Serves 4, but really more.

VERDICT:  The recipe called for pancetta, which I left out to make these vegetarian.  They were still plenty flavorful, with a nice kick from the mustard.  Don't leave off the parsley--it's a nice bit of freshness and texture. I liked it with an egg on top, but it's good without if you're feeling too lazy.  These reheated well for several days of breakfast.  Keep!  From What Katie Ate (thriftily procured at Savers for $2.99!)

Butternut Squash Soup with Miso and Coconut

  • Olive oil
  • 4 1/2 cups water
  • 4 tablespoons plus 1 teaspoon white shiro miso
  • 1large yellow onion, diced
  • 1-inch knob of ginger, peeled and grated
  • 2 1/2teaspoons cumin
  • 1/2teaspoon cayenne pepper, or slightly more to taste
  • One 3-pound butternut squash, peeled and cut into 1/2-inch cubes
  • 1/2 cup full-fat coconut milk
  • 1teaspoon salt, plus more to taste

First, make your miso stock. Put 4 cups of water into a saucepan and heat to a simmer. Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan. Bring to a simmer, but don't let it boil. 

Pour a few tablespoons of olive oil into the bottom of a large, heavy pot. When it's hot, add the onion and sweat it until it's translucent. Stir in the ginger, cumin, and cayenne, and toast spices for 30 seconds to 1 minute. Deglaze with a ladle-full of your miso stock. 

Add the cubed butternut squash and the salt, mixing everything to combine, and then pour in the rest of the miso stock. Simmer until the squash is completely tender, about 20 minutes.
Turn off the heat, and purée the soup in a food processor or with a hand blender, being careful of the hot liquid. At this point you can strain for a super-smooth soup, or you can leave it how it is -- up to you! 

Return the puréed soup back to the pot, and stir in the coconut milk. Taste, adjust for seasoning and spice. 

Serve warm, with bread on the side.

Serves 6-8.

VERDICT:  Perfectly fine, and a nice way to use up miso.  Keep.