Chicken and Chickpea Masala

Hello everyone,

I hope this day finds you and your loved ones and friends doing well wherever you may be in the world.

It has been awhile since I shared a recipe so I'm posting a "new to me" recipe that I made in the pressure cooker. I didn't think to take photos until after almost everything was eaten! So this photos isn't the best presentation you will get.

I found this recipe on the website Serious Eats here. If you go there you will find a much nicer presentation of the dish and the full recipe. I am also copying the recipe here for your easy reference.

As always I made some modifications to the recipe. I didn't have coriander (even though I'm sure I purchased some earlier for such a time as this, I cannot find it). I also didn't have spinach so I substituted rainbow Swiss chard. Last ingredient I was missing was cilantro. It didn't harm my dish but if you like cilantro I think it adds a nice, fresh flavour.

Another modification is I used dried chickpeas. I cooked them for about 15 minutes in the pressure cooker as I didn't want them over done in the dish. That was a mistake for the dish had to be cooked for an extra 30 minutes or so just to get the chick peas soft enough.

Review:  This dish is quite good and very filling. It has healthy ingredients like chick peas, swiss chard and various spices. I try to eat chick peas whenever I can as a source of protein, fibre, vitamin B-6, iron and magnesium.

This dish is also a bit rich due to the whipping cream which is used as a thickening agent. I ate this chicken and chickpea masala over top of plain boiled potatoes.  It helped to cut the "richness".  You could also use rice, cous cous or yams.  I will definitely make this dish again but next time I will cook the chickpeas well done or used canned as called for in the recipe. On a final note, I noticed that the dish as pictured above looks like it is swimming in grease. That is probably the overhead lighting.  The dish wasn't greasy looking when I took the lid off the pot or when I spooned it into my dish.

Easy Pressure Cooker Chicken and Chickpea Masala

About This Recipe

Yield:	Serves 4
Active time:	10 minutes
Total time:	40 minutes

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can crushed tomatoes
• 1 pound fresh spinach leaves, trimmed
• 2 (15-ounce) cans chickpeas, drained
• 1/2 cup heavy cream
• 1/4 cup fresh juice from 2 to 3 lemons
• 1/2 cup chopped fresh cilantro leaves
• 3 pounds chicken drumsticks and thighs (4 to 6 of each)
• Kosher salt

Procedures

1. Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds. Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes.
   
   
2. Add drained chickpeas, 2 tablespoons lemon juice, half of cilantro, and chicken pieces. Stir to combine. Seal pressure cooker and heat to high pressure. Once high pressure is reached, cook for 15 minutes.
   
   
3. Allow to cool, release pressure, remove lid, add heavy cream and simmer, stirring frequently, until sauce is thickened. Stir in remaining lemon juice and season to taste with salt. Serve immediately, garnished with remaining cilantro leaves.
   
   

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What's for Dinner? Matoke!

As you worship plantain, remember to worship banana as well.

Ghanaian Proverb

I sampled a dish made with plantains when I was in Kenya. I liked it very much but had a hard time locating a recipe that would replicate the particular dish I sampled.

Today I came across this recipe that reminded me very much of the dish even though it is called "Ugandan Matoke" so I decided to try it out.  I found the recipe at www.food.com, although I've also seen it on a website featuring recipes from the Congo. See here if interested.  It stands to reason that this dish would be cooked in several different countries since these countries are not terribly far from one another and they all grow and eat plantains.

This is what the cook who provided the recipe on www.food.com had to say about Matoke:

Matoke (or Matooke) refer to the plantain or plantain banana in Uganda, where plantains are a staple crop. In Uganda, plantain bananas are often wrapped in plantain leaves and steamed until tender. This dish can be made with or without the meat.

So without further ado, here is a recipe that will easily feed 4-6 people even with the recipe modifications I've noted at the bottom of this post.

 * 8 -10 plantains
* 1 lemon, juice of (optional)
* oil (for frying)
* 1 onion, chopped
* 2 -3 tomatoes, chopped (or canned whole tomatoes, drained)
* 1 green bell pepper, chopped
* 3 -4 garlic cloves, crushed
* 1 chili pepper, chopped (optional)
* salt or coriander or cayenne pepper (to taste) or red pepper (to taste)
* 1 lb ground beef (optional) or 1 lb beef stew meat, cut in bite-sized pieces (optional)
* 1 cup beef broth (optional) or 1 cup beef stock (optional)


Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1. Peel the plantains, cut into cubes, sprinkle with lemon juice, and set aside.
2. Heat oil in a large pan. Fry the onion, tomatoes, green pepper, hot pepper, and garlic together. Add spices to taste. Add meat or broth. Continue frying and stirring until the meat is nearly done or until the broth is starting to boil.
3. Reduce heat. Add plantains. Cover and simmer over low heat until plantains are tender and meat is done. Serve matoke (matooke, if you prefer) hot.

Recipe from http://www.food.com/


My modifications:

I used 6 large plantains rather than 8-10. I cut up part of a roast for stew meat (and froze the other part for roasting another time). I used a large can of whole tomatoes which I forgot to drain first.  I also added beef broth to the mix. Altogether this was more liquid than called for in the recipe but it  worked out okay.  My cast iron pan is very large and there is no lid large enough to cover it so enough liquid evaporated during the cooking process.

I could have cooked the plantains longer but I was afraid they might turn to mush as they were a bit too ripened when I bought them. They were yellow in colour rather than green.  This means they were also a little softer and a little sweeter.  The sweetness didn't pose a problem.  I added some hot chili and coriander to the mix so that tempered the sweetness.  Next time I will use my heavy dutch oven to cook this dish.  That way everything will be thoroughly cooked, heated and tenderized.  Overall though the dish was very tasty!  See the finished dish in the photos below.

I enjoyed  making and eating this dish and will definitely make it again. I was so hungry when I made it for dinner last night (Saturday) that I couldn't wait until everything was cooked to perfection so I intend to cook it longer in the dutch oven next time.

If you decide to make this dish please let me (us) know how it works out!

Recipes for Christmas

When I was a young girl my mother would make something called dream bars. They were delicious. She got the recipe from the back of a Robin Hood Flour bag. I could not find the recipe any longer in the Robin Hood recipe archives on line but I have inherited the back of the flour bag with the recipe printed on it. I made several batches of these bars this week. One for eating and two for taking to Christmas eve and Christmas Day gatherings.

I have to admit that my version is not as tasty as my mother's. Mom was such a wonderful cook. I find that my base is not as melt in your mouth as her version was but it is still very good, I must hasten to add, lol. My guess is that mom used more butter than called for as she had an intuitive sense for what made a recipe better and she was well known for her fabulous cakes, pies and other goodies.

The other recipe I've provided here is for a type of yeast bread. I like this recipe because it is made in one bowl and doesn't seem to require as much rising time as other breads. I always look for easy recipes whenever I decide to cook or bake.

The bread recipe is from a cookbook entitled "Talk About Good!" which was published by the Junior League of Lafayette, Inc. in Louisiana (copyright 1969). I picked it up in a bookstore as I like the old timey recipes. I found the bread quite delicious in my taste test. It is slightly sweet and I think it will be a delicious addition to the Christmas dinner.  I'm sharing both recipes here as I think you will like them. Let me know if you try them yourself. Happy Baking!

Dream Bars  
Base:
1 1/2 cups of flour
1/4 cup icing sugar
1/2 cup soft butter

Measure flour into bowl. Add icing sugar and stir well to blend. Blend in butter with fingertips until mixture is mealy. Pat firmly into bottom of lightly greased 7" x 11" oblong pan. Bake at 350 degrees Fahrenheit for 8 minutes. Remove from oven.

Topping:

2 eggs
1 cup brown sugar, firmly packed
1 cup coconut
1 cup chopped walnuts
1/2 tsp. vanilla

Beat eggs well. Then add brown sugar and beat until well mixed. Stir in coconut, walnuts and vanilla. Spread mixture evenly over partially baked base.

Bake at 350 degrees Fahrenheit for about 30 minutes or until golden. Cut into bars when cool.


One Bowl Bread


2/3 cup lukewarm water
1 pkg. active dry yeast
1 1/2 cup water or milk
1/2 cup cooking oil
2 tsp. salt
2 tsp. baking powder
1 cup sugar
4 to 5 cups flour

Dissolve yeast in a large bowl with water and let stand for 10 to 15 minutes. Add water or milk, cooking oil, salt, baking power and sugar. Stir until dissolved. Then add 1/2 cup flour at a time, stirring until a soft dough is formed and all the flour is blended. Stir dough with hands from side to center for about 3 minutes. Let rise in a warm place for about 30 minutes.

Slightly grease a 14 x 10 inch baking pan. Oil hands and pinch enough dough to make rolls or loaves kneading slightly with hands. Let rise again, approximately 45 minutes and place in a 400 degree oven for 30 minutes. Grease top of rolls or loaves and continue cooking in 250 degree oven 30 minutes until bread is done.

Enjoy!

Carrot Cake

It's been a long while since I baked anything or did much cooking.  The weather turned suddenly overcast on Friday.  Combined with all my reading this week and the changing weather, I worked up an appetite for something sweet. In my hurry to whip up the carrot cake (recipe below), I didn't worry about reducing the sugar or finding other ways to reduce the calories. My apologies.

The carrot cake fresh out of the oven.  It needs to cool before frosting.

I think you could easily reduce the sugar called for in this recipe by half and perhaps you can use apple sauce in place of the oil.

In the version I made I didn't have quite enough pecans but I used what I did have (about 1/3 cup). I just put them in the food processor along with the carrots and chopped them all up together.  Often when I've had carrot cake in a coffee shop it has sultana raisins in it though my recipe doesn't call for it.  I didn't have any raisins so I threw in a handful of dried cranberries.

The recipe I've posted is for the full cake.  But since I wanted a snack and I didn't want so much left over carrot cake, I cut this recipe in half. I didn't have a smaller round pan to bake it in so the cake was just a bit flatter (thinner) but it also took less time to bake.  About 30 minutes rather than the 40-50 minutes for the full recipe.  This smelled so heavenly while baking. If you are in a hurry, you can save time by using store bought cream cheese frosting like I did.  I don't want to read the ingredients on the box,  but it tasted pretty good.

Ingredients

Cake

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
 

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans



Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. 



This cake was easy to make and very moist and delicious. 
 Do you have a favourite carrot cake recipe?
 If you do, I'd love to hear more about it.

Baking for a Season

Welcome to my newest follower, Rachel. 
It's so nice to have you :-)

When I was browsing blogs the other day after making the loaves of bread from a fellow bloggers recipe, I also came across a blogger who made and froze chocolate chip cookies. I can't remember exactly where now but she didn't have the recipe on her blog, just a note about making Hershey's chocolate chip cookies. So on Saturday I decided to google the recipe and make them.  I also made pizza dough and pumpkin pie for tomorrow's Thanksgiving dinner.

I made 4 dozen cookies in 3 different sizes. The recipe says you can get 5 dozen cookies from this recipe but I tend to make mine a little larger.

Lots of cookies for the freezer!

Here everything is marked as to the contents of the bags and the dates of the packing though I hardly think they will last past due date in the freezer.

Another view of the goods all laid out for the freezer. I saw the steam was gathering on the bread so I let that out before closing up the bag and popping it in the freezer.

This is the recipe for Pumpkin Pie for Sunday's dinner.


Ingredients

* 1 (9 inch) unbaked deep dish pie crust
* 3/4 cup firmly packed brown sugar
* 1 teaspoon ground cinnamon
* 3/4 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon mace (I skipped the mace because I don't generally have it on hand).
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 (398 ml) can 100% Pure Pumpkin
* 1/2 cup cream or evaporated Milk
* 3/4 milk, scalded

# Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl and add cream or evaporated milk. Stir egg mixture into pumpkin and sugar-spice mixture. Add scalded milk and stir just until blended. Pour into chilled pie shell.
# Bake for 15 minutes in 425 degree F. oven. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately with mounds of whipped cream or refrigerate.

My pie crust is a little dark around the edges. I think the problem was I used a very deep plate and it isn't really a pie plate. it exposed too much of the pie dough to the heat. That is my guess but I could be wrong. The big mark in the middle is made by my testing whether the pie was done. Once I cut it you won't see that. I hope the pie crust takes okay. If not to my liking I will have to keep looking for a recipe that works for me.

Taste test:  The pie was actually quite good and the crust didn't taste burnt in any way. The crust was soft but it wasn't what I would consider flaky. Perhaps if I didn't have to roll it out so thin it would have been much flakier. The filling was very nice. It was not very sweet.  It was creamy and very subtle in it's flavours. It was perfect for me but others might prefer a sweeter, spicier pie filling. In that case, add a bit more sugar and another 1/4-1/2 teaspoon of the indicated spices. I tasted mine without the whipped cream and I think this would be my preferred way to eat it because it's texture is already nice and creamy.  You will probably want to have whipped cream on hand for those who love to eat pumpkin pie this way though.

On Sunday, I will be making turkey and stuffing, mashed potatoes and gravy and a side dish to go along with the pumpkin pie. This will be a smaller feast than usual. I am just happy to have the bird and will use the left overs for all sorts of wonderful dishes like turkey sandwiches, turkey soup and turkey casserole. Yum! This little bird will prepare a feast for a week.

HAPPY THANKSGIVING TO ALL

CANADIANS

:-))

Trying a New Banana Bread Recipe

My regular readers know I often bake Banana Bread. It isn't that I love Banana Bread so much. It is more because I hate to waste food and even though I try very hard to buy just the right amount of bananas, I often don't eat them all before they get overripe. Sometimes I freeze the bananas with skins on for later use when I don't have time or interest in baking the bread. When I make it, I try to give some away or freeze some for another day. There is only so much banana bread a person can eat.

After freezing some bananas last week and having a few more that were beyond eating this week, I decided I needed to bake banana bread once again. I do not really like the recipe I've been using so I took inspiration from a new and delightful blog I've been following called "Food and Thrift".

I didn't follow the original recipe but have made a few adjustments (added oats, oat bran and pecans and omitted the granola and one egg). I've added oats and oat bran to help keep the blood sugar in check. I should really be using whole wheat flour also but I don't have any on hand today.  See the original, rather delicious looking recipe here . 

I think I may at last have found the kind of banana bread recipe for which I've been searching.  One that isn't overly sweet or too "sticky" and has a bit more substance than what I've been used to making.  Next time I can omit the chocolate chips and pecans for an even healthier bread.

The batter has a smooth consistency.

Chocolate Chip Oatmeal Banana Bread

¾ cup all purpose flour

1 cup uncooked oats

¼ cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1 egg*
3 ripe mashed bananas
1/2 cup sugar
1/2 cup milk
1/3 Crisco shortening (you can use oil)
dash of salt
½ cup of semi-sweet chocolate chips
½ chopped pecans

* The original recipe calls for 2 eggs and I think 2 eggs is best to hold the bread together when sliced.

In a small bowl, mash the bananas with a fork or potato masher. In a medium bowl cream the sugar and shortening together, then add the milk and egg. Mix well. In a large bowl, add the flour, baking powder, baking soda and salt. Add the liquid mixture to the dry ingredients, then add the bananas, chocolate chips and pecans. Turn the mixture into a bread loaf pan.  If you want, you can sprinkle some chocolate chips on the top. Bake at 350 degrees for the first 30 minutes. Lower the temperature to 325 degrees for an extra 10-30 minutes until the bread is done.

Cooling the banana bread. It looks and smells delicious. Taste test will come after cooling.

To test for doneness, you can press your fingertip gently in the middle of the loaf.  If it springs back and isn't too moist it should be done.  Alternatively, if you have chocolate chips on top like I do, you can insert a toothpick in the middle of the bread.  If it is free of batter (clean) when you pull it out, the bread should be done.

Taste Test: 

This is by far the best banana bread I've ever made or  tasted. It wasn't very sweet and so the chocolate chips did not overpower the bread.  I really enjoyed the addition of the oats and pecans which gave it added crunch.  It was difficult to make "clean" slices of the bread because the chocolate chips melted in my hand and stuck to the bread knife. However if you aren't trying to be dainty for guests, this is probably okay. As for me, I think I will be making this recipe more often and will omit the chocolate chips and substitute walnuts for pecans.  This will reduce calories.

Make it for Christmas

This year I learned how to make a few things for Christmas gifts.

I made some Frankincense and Myrrh Perfume.  I didn't quite make it as per the recipe because  I had some issues getting all the right ingredients.  But I did try it out and next time I will  have everything in stock. I still have the 5 roll on bottles which I ordered from Amazon so I can make more  of this perfume or any other scent I desire.  I sourced the ingredients from local stores but they are also available on Amazon.

The bottle with the cap off and the steel ball roller is the one that I made.

One thing about the perfume is that several of the oils are quite pricey (frankincense, myrrh and the jojoba oil used as carrier oil).  Of course a little goes a long way but if you do not like the scents then you've made the perfume for naught.  I didn't mind the experiment because the frankincense and myrrh oils are associated with the Three Wise Men who brought gifts to the baby Jesus but you might wish to at least sniff the essential oil testers if you buy in person.

Here is the recipe if you would like to try it yourself.

The other gift I made is called Vanilla Infused Sugar. I don't use a lot of sugar and neither do my friends but a little of this special sugar will be a treat.

This sugar will now infuse for one week and then I will strain out the vanilla pods.

I just made enough for several small jam jars (using about 2 cups of sugar and 3 vanilla beans).  I will give these as gifts when they are ready after tying some raffia around them or some colourful ribbon, adding labels and short notes with some ideas for using the sugar.

Here is the Vanilla Infused Sugar recipe.

Earlier in the week I also attended a workshop and learned how to make some very simple candles and bath bombs.

The candle making was super easy.  There were a lot of people in the workshop so the instructor decided to do an easy project which involved only two items:  beeswax sheets and rolls of candle wick. If you would like to make these items but don't have supplies near you these are items that can be found on Amazon.

To make the candles you simply place the wick at one end and roll the beeswax tightly.  At the end you gently squeeze the ends to the body of the candle. The wax melts and seals itself.  It surely cannot get any easier than that. Beeswax sheets now come in a variety of colours.  I used purple and the little candle below is just for me. I guess I should trim the wick a little as it is a bit long.

You can get quite creative with the beeswax sheets and use several colours placed in various ways to make a pretty pattern.  I think these candles would also make nice birthday gifts.

The bath bombs we made are also super easy to make.  The recipe is here.  The recipe link I've shared will take you to a very similar recipe to the one we used. The instructor also brought dried herbs and flowers which we could add to our bath bomb mixture and/or to the molds themselves.  One of the batches mixed by my group wasn't quite wet enough so a bit of it came apart at the top (see photo above, top right).  That's okay because these bath bombs are just for me.

I had a lot of fun with my workshop table mates.
They were all super friendly and we thoroughly enjoyed ourselves.

Now I must get on to wrapping the rest of the gifts I am giving. Believe it or not I still haven't posted two parcels but I have to do a bit of sewing before I can post one of them.
The lead up to Christmas will now be spent cleaning, putting up Christmas decorations, buying food for Christmas guests and generally getting ready for Christmas.
I'm a bit late with things this year though I started my preparations (gift buying) early.
I really want to enjoy a Christmas of peace and joy.

Thanks for stopping by. 

Have a wonderful Christmas season.

Joining in with Our World Tuesday.

Easy Diabetic Raisin & Oatmeal Cookies

When I get a craving for something sweet I used to go out and buy chocolate bars and be tempted to get other fattening and sweet items at the same time. These days I'm trying to fill any cravings with made from scratch foods. In addition to the diabetic friendly chocolate chip cookies I made here, I've found this super easy raisin and oatmeal cookies. I hope you like them.

Recipe Ingredients:

•  1/2 cup packed light brown sugar (OR 1/4 cup SPLENDA Brown Sugar Blend)
•  1/4 cup margarine, softened 
•  1 egg plus 1 egg white, lightly beaten 
•  1 tablespoon thawed frozen apple juice concentrate
•  1 teaspoon vanilla 
•  1 1/2 cups all-purpose flour 
•  2 teaspoons baking soda 
•  1/4 teaspoon salt 
•  1 1/2 cups uncooked quick oats
• 1/2 cup raisins

Recipe Instructions:

Preheat oven to 350'F. Lightly coat cookie sheets with nonstick cooking spray. Set it aside.

Beat sugar and margarine in large bowl. Add egg, egg white, apple juice concentrate, and vanilla; mix ingredients well. Add flour, baking soda, and salt; mix ingredients well. Stir in oats and raisins. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.

Bake 8 to 10 minutes or until edges are very lightly browned. I was able to make 26 cookies out of this dough.

Modifications:  I didn't have any apple juice concentrate so I omitted these but added an equal part of water.  Initially I reported here that the dough was somewhat dry so I added more water until the dough was a bit sticky. I now realize that I misread the recipe mix. I forgot to add the additional egg white so that explains why my dough wasn't wet enough.  Review:  The cookies were good. Not too sweet and that is how I like it.  They were a bit on the dry side but not too bad. Next time I will measure more carefully and add the extra egg white and see if it makes a difference. I have a hunch that the margarine was not soft/melted enough but another attempt at this recipe will tell.

My roommate usually eats half a dozen cookies at a time every day until all the cookies are gone. I want to have cookies on hand for awhile so I don't have to keep baking them so this time I decided to make a second batch of chocolate chip cookies  so I could freeze some.  This time they turned out better because the dough wasn't nearly as dry so I didn't have to add any water this time.  This might have to do with using an extra large egg (more liquid in the egg) and the fact that I didn't add any nuts.

This recipe made 27 cookies. I think last time I made 30 cookies out of the same recipe.  My cookies are never that uniform in size or shape.  I can't be bothered with that unless perhaps I was sharing them with colleagues or giving them as gifts.

 By the way, do any of you know someone who has been on medication for diabetes type 2 and then had to start taking insulin injections? 

I have a friend who has had Type 2 diabetes for about 18 years. She has only been on metformin tablets to control it and now is being told she needs to start insulin injections. If you know of a  person in a similar situation, I'd be interested in hearing about it.

White Cake with Fruit Cocktail

Recently I've been seeing all kinds of cake recipes from my blogger friends. I didn't have the ingredients on hand to make the cakes on offer, so instead I whipped up this basic white cake using some fruit cocktail I had in the refrigerator.  I used half of the sugar called for in the recipe and it was sweet enough for me. The addition of my left over fruit cocktail also gave it added sweetness.

I also used reduced fat cream cheese for the frosting.  If you wish to reduce the calories further you can use skim milk rather than whole milk in the cake mixture and use splenda. I personally do not like to use artificial sweeteners though I might use something like xylitol or stevia in a powdered form if I had it on hand.  Though after reading this article, I might have to reconsider the idea.

White Cake Recipe

Ingredients

• 1 cup white sugar (I used 1/2 cup)
• 1/2 cup butter (I reduced this about 1/4 cup)
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk (or to make desired consistency)
• 1/2 fruit cocktail (without the liquid syrup)

 

Directions

1. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth and add the fruit cocktail.  Pour or spoon batter into the prepared pan.
2. Bake for 30 to 40 minutes in a 350 degrees F (175 degrees C). For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.   

Cream Cheese Frosting Recipe

 

Ingredients - I made only half of this recipe to cover the cake.

• 1/2 cup of butter (1 stick), room temperature 
• 8 oz of Light Philly cream cheese (1 package), room temperature 
• 2 - 3 cups of powdered sugar 
• 1 teaspoon of vanilla extract 
  

 

Directions    

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake. 

 

The cake was well frosted and there was frosting left over. If you like your frosting a bit thicker, then wait for the cake to cool fully before frosting. 

Taste Test: This isn't my favourite cake. It was moist but I found it a little too rich for my taste despite reducing the sugar and butter and using light cream cheese. It was also plenty sweet enough for me. I used a round 9" pan and the cake was not that high so if you want a higher cake I suggest you double the recipe and make a layer cake or simple make one deep layer. I will likely look around for another white cake recipe that isn't quite so rich and add fresh berries next time. I tried the cake again the day after and I enjoyed it much more. Perhaps it just needed to cool off more to come into it's own.

Basic White Bread

I'm still looking for my favourite bread recipe. One day, I will try making artisan bread because I love crunchy, chewy bread.  For now I am still making the traditional bread loaves and experimenting with different recipes. I often substitute whole wheat or multi-grain flour for some of the white flour in the recipes because of my diabetes.  But in this batch, I only used unbleached white flour. The recipe is from the Robin Hood (maker of flour) website.

Ingredients:

1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL)
1 cup (250 mL) milk
2 tbsp (30 mL) butter or margarine
2 tbsp (30 mL) sugar
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) water, warm
5 1/2 cups (1375 mL) white flour

Directions:

1. DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
2. HEAT milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) white flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. STIR IN 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. KNEAD dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. PLACE in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes).
7. PUNCH DOWN. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.
8. SHAPE each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.

The bread dough is ready for it's second rise.  I guess I could have made the loves nice and neat and smoother but I think these will taste the same *wink.

9. LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
10. BAKE at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
11. QUICK NOTE: This recipe makes 2 loaves. You can double the recipe to make 4 loaves.

Cooling the bread. I think it turned out nicely. I gave it a taste test after cooling.
The bread was delicious. It was also soft and moist without being full of air.

Nutritional Information
Servings Per Recipe	8
Per 2 slices (85 g)
Calories	214
Protein	6.9 g
Fat	3.4 g
Saturated Fat	1.9 gm
Carbohydrate	38.9 g
Fibre	1.1 g
Sodium	451 mg
Cholesterol	8 mg
Vitamin A	3 %DV
Vitamin C	0 %DV
Calcium	0 %DV
Iron	12 %DV

 
These did not last very long because the loaves were small. I also made two larger, multi-grain loaves later in the week. Those will last a little longer.

How about you dear reader?
Do you have an easy bread recipe that you believe is tried and true?
I'd love to hear about it.

Bananas Anyone? How about Banana Bread?

I always have bananas on hand and though I try to buy only a few at a time it seems I overbuy and the bananas are ripe before I have eaten them. Half of the time when I shop, the bananas on offer are already over ripe or I would purchase them slightly green and let them ripen on the counter.

When I have over ripe bananas I put them in a fruit smoothie (more on this another day) or I make some banana bread though I can't say I've baked any for some time. Yesterday I had a hankering for some banana bread and didn't want to purchase any while I was out for coffee with a friend. I meant to bake the banana bread last night but was a little too tired so today (Thursday) was the day.

Banana Bread Recipe

Ingredients

• 3 or 4 ripe bananas, smashed
• 1 chopped and mashed apple (i only used 3 bananas so I added a Fuji apple)
• 1/3 cup melted butter
• 1 cup sugar (I reduced mine to 3/4 cup and it was still a bit too sweet)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method

Mash the bananas and then in a large bowl add the melted butter into the mashed bananas. Next add the sugar, egg, and vanilla into the bowl and mix. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last and mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

This recipe was found here . It was my first time trying this recipe and it was very simple to make as well as quite tasty. I modified the recipe with the addition of the apple as I also had some apples that were going brown. I reduced the sugar by 1/4 cup and I think it could easily be reduced by another quarter cup if you don't like things too sweet.

For your convenience, I have now added a recipe converter to the side bar (on right hand side of your screen). Enjoy!

A Slow Dinner

Today was a day for a slow food dinner. I made Oatmeal Bread, Pork Roast with Tuscan Salt Rub and Baked Beans. For greens, I had the left over spinach salad from last night.

Cinnamon buns were made later for another day.  Photos above are of the buns before they went into the oven.  First photo has the butter and brown sugar sprinkled on the dough after it is rolled out to size. The middle photo is after the cinnamon spice and raisins have been added and the pieces cut for the pan. The third photo is after the dough has risen a bit and the last of course is the buns right out of the oven.

RECIPES

Oatmeal Bread

This was made in the bread machine and so is simple because all you do is throw all the ingredients into the machine, set it and away it goes until the bread is nice and done.

In case you do not have the recipe here is the one I used.

Ingredients:

9-11 ounces of water
1 3/4 teaspoons salt
3 tablespoons sugar or honey 

2 tablespoons butter or margarine
1/2 cup quick-cooking oats
  3 3/4 cups bread flour

2 tablespoons powdered milk
  2 teaspoons active dry yeast

Place ingredients in the pan of the bread machine in the order listed. Select White Bread setting, and Start.

This recipe yields a 2 pound loaf.

Roast Pork with Tuscan Salt Rub

This again was easy. I put the roast pork into a small roaster, sprinkled some tuscan seasoning rub on it and cooked it for about 4 hours, first on low heat of 250 F. oven for an hour and then on 350 F. for the balance of time. I have a pre-mixed rub from Suzanne Somers company. If you don't have such a rub readily available or you like to make your own, you can try this recipe from the blog Eating Well.

Ingredients:

1 tablespoon fennel seeds

6 tablespoons dried basil

3 tablespoons garlic powder

3 tablespoons coarse salt

2 tablespoons dried rosemary

2 tablespoons dried oregano

Boston Baked Beans

I soaked the beans last night and boiled them for about one hour today. When I was ready to make dinner I put them in a glass baking dish along with a recipe I adapted from www.allrecipes.com

Ingredients

2 cups navy beans

1/2 pound bacon

1 onion, finely diced

3 tablespoons molasses

2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1/4 cup brown sugar


In my version, I omitted the bacon and Worcestershire sauce which I did not have on hand. I added some Louisiana hot sauce in place of Worcestershire. If you would like to use hot sauce, any hot sauce will do. I added the diced onion to the sauce mixture.

Basically you place the beans in a baking dish and pour the sauce over top. You can add a bit of liquid (from the boiled beans or water) and cover. The recipe says to cook the beans for 3-4 hours on 325 F. oven. I cooked mine for 4 hours and the first hour was at 250F along with the pork roast after which I turned the heat on to 375F for the remaining time. I  had about 3 times the beans so I tripled the other ingredients to taste.

Cinnamon Buns

For easy cinnamon buns I made the dough in the bread machine. I then rolled it out to size, placed margarine, brown sugar, cinnamon spice and raisins and then rolled the dough into a log, pinching it together where needed so it didn't fall apart. Once I had a log, I cut the roll into evenly spaced pieces about 1 inch each in width. I set the cut pieces on a baking sheet, covered with a tea towel and let it rise before baking at 350F oven for approximately 30 minutes. You can make a cream cheese frosting, a confectioner's sugar glaze or leave them plain.

 

Enjoy!

Easy Multigrain Bread

The dough is rising in the silicon loaf pans.

Ingredients:

1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (1 envelope) (8 g) active dry yeast (2 1/4 tsp/11 mL)
1 1/2 cups (375 mL) water, warm
1/3 cup (75 mL) molasses
1 1/2 tsp (7 mL) salt
2 tbsp (30 mL)  oil
5 3/4 cups (1425 mL) multigrain flour

Directions:

1. DIissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes.
2. Add 1 1/2 cups (375 mL) warm water, molasses, salt, oil and 2 cups (500 mL) of multigrain flour.
3. Stir in 2 3/4 cups (675 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into ball.
4. Knead dough until smooth and elastic (about 10 minutes).
5. Place a bit of oil on the dough ball, place it in a clean bowl and cover it with a tea towel to keep warm.
6. Let the dough rise in a warm place (75°-85°F/24°-29°C) until doubled in size (about 45-60 minutes).
7. Punch the down down and turn it onto lightly floured countertop.  Divide it into 2 equal portions. Round up each portion. Cover and let rest 10 minutes.
8. Shape each portion into a loaf and place them seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. I now use silicon pans so I do not need to grease them first. Cover with a tea towel.
9. Let dough rise again in a warm place until dough rises for another (45-60 minutes).
10. Bake at 400°F (200°C) on lower oven rack for 10 minutes, then reduce temperature to 350°F (180°C) and bake 20 to 30 minutes more. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.

Here are the loaves fresh out of the oven. I've brushed them with butter.

I enjoyed this bread but I really want to try it with seeds and nuts sometime. I want to try a heavier bread so I need to look for another recipe.  I love the idea of multigrain bread because I'm a bread lover but white flour breads are not good for a diabetic.  If any of my readers have a recipe for a heavy, healthy bread, please let me know if you can share it with me. Update November 11, 2011 - Although the bread tasted fine after baking, I have to say, I think the taste of the bread seemed to improve after a day or two. I enjoyed it a lot more!

Make Your Own Flour Mix

If you do not have or cannot find multigrain flour or simply want to make your own  multigrain mix I've reproduced a master mix recipe below.  This recipe comes from the Kansas State University's Expanded Food and Nutrition Education Program. I haven't used this recipe yet myself but intend to mix some up for future use. I will likely add some seeds and nuts to this mix to make my bread extra crunchy.

Slices of the finished loaf. You can see the seeds in the sides of the loaf. The bread is soft inside but crunchy with grains. The bottom of the loaf pan makes the diagonal lines across the bottom of the loaf.

Multi-Grain Master Mix

2 cups whole wheat flour
2 cups all-purpose white flour
¾ cup instant non-fat dry milk
½ cup dry rolled oats
½ cup yellow cornmeal
3 Tablespoons baking powder
2 Tablespoons white sugar
1 teaspoon salt
½ cup oil

Stir together all dry ingredients in large bowl
or pan.

Cut in oil with pastry blender or two knives
until mixture looks like coarse cornmeal.

Store in covered containers.


Yield: 5 ½ cups of MIX