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Thursday, September 26, 2013

Paula Deen's Apple Raisin Muffins - Adapted into 4 Mini Bread Loaves With added Nutrition - by Karen

So, a friend of mine suggested this recipe, and since we just picked apples straight from the tree, I decided to give it a go.  I used 2 large Gravenstein apples, switched things up by adding half craisins half golden raisins, added toasted almonds instead of walnuts, swapped out all purpose flour for half white whole wheat and half sprouted whole wheat flour, then finally, added a tablespoon each of chia seeds and hemp seed hearts, just for added nutrients.

The original recipe is HERE

I started by bringing the first set of ingredients to a boil.  Then I took it off the stove and let it cool.  This was 1 cup water, 2 cups sugar, 2 cups grated Gravenstein apples, 2 sticks of butter (2 cups), 1 cup golden raisins, 1 cup craisins, 1 tsp. cinnamon, 1tsp. fresh grated nutmeg, and 1 tsp. ground cloves.

While I let this mixture cool, I warmed the oven to 350 degrees fahrenheit, and toasted one cup of raw almonds for 4 minutes (just until you can smell almonds).  I cooled the almonds, chopped them coarsely, and placed them in a large bowl.  To that bowl I added 1 Tbsp. chia seeds, 1 Tbsp. raw hemp hearts, 1.75 cups white whole wheat flour, 1.75 cups sprouted whole wheat flour, and 2 tsp. baking soda.

With a wooden spoon, I simply mixed the dry ingredients with the wet ingredients which had cooled.  I evenly divided it into my 4 loaf pan, and baked it for 55 minutes at 350 degrees.

The unique ingredients I added can be investigated by clicking on their text below:

The loaf pan can be found:  HERE

Each loaf can be sliced into 8 pieces, and the Nutrition Information is as follows:

Serves  people
Butter - Salted, 2 cup3,255036842,6150Ico_delete
Water - Municipal, 1 cup (8 fl oz)000050Ico_delete
Domino - Organic Sugar, 96 teaspoon1,440384000384Ico_delete
Apple Any - Large, 2 apple1906200046Ico_delete
Raisins Sunmaid - California Golden Raisins, 1 cup5201240440116Ico_delete
Ocean Spray (Grams) - Craisins Dried Cranberries - Original, 168 g546139000109Ico_delete
Generic - Spice - Cinnamin, 1 tsp000000Ico_delete
Ground Nutmeg - 1 Tsp, 1 tsp (2.2g)1211001Ico_delete
King Arthur Flour - White Whole Wheat Flour, 0.4375 cup (30g)175321700Ico_delete
One Degree - Organic Sprouted Whole Wheat Flour, 0.4375 cup123211500Ico_delete
Mccormick - Ground Cloves, 1 tsp710050Ico_delete
Baking soda, 2 tsp00002,5170Ico_delete
Almonds, Whole Natural* - Almonds, 138 g/about 24 nuts78228693205Ico_delete
Dry - Chia Seeds, 1 T6065330Ico_delete
Manitoba Harvest Organic - Seeds & Nuts: Hemp Hearts Raw Shelled, 9 g (3 Tbsp)5114300Ico_delete
Add Ingredient      

Per Serving:2242514216221

Wednesday, September 4, 2013

Want a little Soup to go with the fresh baked Pide bread I posted?

Hi, Elizabeth's friend Karen, again.  Today I was looking for a way to start using the massive bags of brown rice and lentils I purchased at the warehouse store last week.  I found a recipe in one of my old cookbooks, Jane Brody's Good Food Gourmet, from 1990.  You can find the book on here.  Of course, in typical fashion, I scrounged around the kitchen after I found the recipe, and could not quite come up with the exact same ingredients.  But that never stops me.

So, Jane's original recipe is called Asian Lentil and Brown Rice Soup.  I will tell you where I veered from the original recipe as I walk you through what I did.

First, I started with 10 cups of water, put it in a large soup pot to boil, and added 2 cups of lentils and 1/2 cup of rice.  While that was cooking, I began to prepare the flavor portion of the soup.  The lentils and rice cook for a whole 30 minutes at medium heat, somewhere between a rolling boil and a simmer.

I chopped up 4 large cloves of garlic into a nice mince, which is just basically really small pieces.  I did not have fresh ginger root, so I grated about a teaspoon of my dried ginger root, which is a lovely spice to keep on hand.  I buy mine online at The Spice House.  Then I chopped a whole small yellow onion instead of the cup of chopped scallions which the recipe called for.  I also chopped up a cup of celery, keeping the pieces about the same size as the onion.  When I failed to find a green pepper in the fridge, I peeled and diced up a small beet to get about a 1/2 cup of diced beet, again similar in size to the other vegetables.  Since I did not locate fresh parsley, either, I skipped this ingredient.  I then set aside 1/4 cup of reduced sodium soy sauce and 2 tablespoons rice vinegar.  I am cooking for a family of 5, and two of the kids do not tolerate heat in their food, so I substituted a sprinkle of red pepper flakes for the hot pepper oil or sauce.

After all of the prep, I heated up my large non stick skillet and added 1 tablespoon olive oil to saute the garlic, onion, celery and beets with just a pinch of the crushed red pepper.  I sauteed these until they were beginning to get soft, and then added my ginger powder.  If I were using the fresh ginger, it would have been added to the beginning of the saute process.  My veggies did not produce any liquid while sauteed, so I added a splash of water a couple times to make sure I did not burn anything to the pan.  Jane tends toward really low fat recipes in this book, and I tend to need to work around the lack of fat sometimes.

I let the veggies sit in the saute pan, turned off the heat, and poured the soy sauce and rice vinegar over the veggies while I waited for the lentils and rice to finish cooking for a full 30 minutes.

When the lentils and rice were done, I scraped the veggie mix into the soup pot.  After stirring and tasting, I decided that the soup needed some type of kick, and sweet/sour was the direction I chose, so I searched the fridge for something sweet.  I found peach preserves, placed about 1/3 cup of the preserves on a plate, stirred in about 1/2 teaspoon salt, and added it to the soup pot.  I tasted again, and added a splash of rice vinegar.  My 10 year old taste tester helped me sample, and declared it better than the usual lentils.

Happy cooking!