Cran-Mango Bread, a Recipe

Here is some bread I made – then made toast and took a photo, because I take pictures of my food before I eat it.

cleverchickadee

#foodporn #recipe #vegan #baking #bread #foodie #fruit

cran-mango

I try to live by the rule: if I can make it reasonably, then I try to avoid buying it. It isn’t a rule that never gets brother, but it makes me stop and think about the effort involved. This is especially so with bread, because I LOVE bread. So instead of buying it, I figure I should at the very least put some effort into it. I do not make it often, because the only thing worse than trying to avoid a nice loaf of store bread in the house is trying to avoid a nice fresh warm loaf of bread. Luckily I have friends and neighbors who help me consume the bread to make it easier. They are kind.

The other day I was making pizza dough, and smelling that flour and yeast made me really want bread, so I decided…

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My Favorite Gobhi Dish, a Recipe

This is possibly my favorite Indian dish, favorite until I make a different one, then that one will be my favorite.

cleverchickadee

#foodporn #recipe #foodie #eattherainbow #vegan #paleo #indian #gobhi #spice #facebook

Recently someone on one of the food pages on Facebook that I belong to asked if anyone had a recipe for Indian Chickpeas, I do, but then when I went to make it, I realized that I had a head of cauliflower (gobhi) that needed to be used before it went bad, so I changed gears a little and made this instead.

It is a go to recipe for me, I’ve made it a few times recently because it has a heartiness that is nice for winter, but it is also pretty light, so while it fills you up, it doesn’t leave you feeling bogged down.

This recipe makes about 4 servings.

Here is what you are going to need:

  • 3 tablespoons olive (or mustard) oil
  • 4 chopped garlic cloves
  • Spices:
    • 1 small chopped onion
    • 1 tablespoon cumin seeds
    • 1…

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Football Season Recipes V1: Jalapeño Poppers

I made some jalapeno poppers while my vegan friend was here… and yes the ranch dressing is vegan too.

cleverchickadee

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or

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Veggie Hash – a Breakfast Anytime Recipe

So much delicious happening here:

cleverchickadee

#recipe #food #nomnom #foodie #vegan #vegetarian

When thinking about supper, sometimes I think about breakfast. There are plenty of days when supper really is breakfast – in the traditional meaning of the word being break of the fast. Sometimes however, I just want breakfast foods some other time in the morning.

So, last night I decided to make French toast and vegan hash. Today I enjoyed the leftovers with a topping of Spice-Yoghurt… You know you want some, so here is what you need to do: make it. This will serve 4-6 people as a side or 2-3 people as a standalone.

Here is what you need:

  • 2 red potatoes – shredded skin on
  • 2 cups Brussels sprouts halved or quartered depending on size
  • 2 cups of grape tomatoes halved
  • ¼ cup red onion finely chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon minced scallions
  • 1 teaspoon ground horseradish
  • ½ teaspoon…

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Hot Pot Inspired Hot Day Soup

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It is hot, but all the same I wanted hot soup. Something that was quick to make so I don’t heat myself out of the kitchen. I got to thinking of HotPot. I figured I could probably pull something like that together.
So I pulled out the cast iron Dutch oven and set to work.
First I added about a tablespoon of rendered unfiltered (still had salt pork nuggets in it) bacon fat. I turned up the heat and melted it down. Then I added a box of Pacific brand mushroom broth (you could also use beef) and a 1/2 cup of water (careful of splattering grease) and brought it to a rapid boil.
Next add about a pound of thinly sliced beef strips that you’ve let sit for about 15-30 minutes with salt on each side and a finely sliced jalapeño.
Next in goes the green onion about 5 chopped up.
Add some mushrooms, the fancy kind as pictured, also called shimeji if you want to get official. You can find them in the same section as the mushrooms in the grocery store in packages, you’ll use the whole package, just separate them from each other and drop them in.
Now add 2 chopped garlic cloves and about 10 shredded basil leaves.
Next up add a bunch of bok choy, chopped and two sliced tomatoes.
Turn off the heat and throw in some cellophane noodles (aka: bean thread noodles).
Add salt to taste and serve hot.

It is super easy since really all you have to do is rinse, chop and boil. Since it only takes about 15 minutes top to make it won’t heat up the whole house.

Eggs for Breakfast

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This morning I wanted eggs and potatoes, to use less oil in frying the potatoes (and since it wasn’t as hot as it has been), I decided I would pop them in the oven.
So the oven went on to 450 and I chopped the potatoes into 1/2″ cubes, threw in a little olive oil, splash of water, salt, pepper, minced garlic, onion flakes and rosemary.
Then I cooked the bacon (on about 4), sometimes I put that in the oven too, but my sister likes hers soft and I like mine crispy so the stovetop was easier, as I could take advantage of uneven cooking temps.
When the bacon was about halfway done, I mixed the potatoes.
When the bacon was almost done I realized I had forgotten to cook the eggs, so I grabbed two of those mini soufflé dishes, in each I added: 2 eggs, 2 teaspoons of half&half (milk works too) and sprinkled the top with melted cheese and popped them in the oven.
I let them bake until the cheese started to turn golden. Then they were ready to serve, if you like your yolks runny, take them out when the cheese gets melted, they will continue to cook for a bit when you take them out. If you want your cheese more cooked but want runnier yolks use very cold eggs.

Divine Cupcake Intervention

a story about how sometimes a cupcake is the best choice for lunch.

cleverchickadee

I live one town over from Boston. From the time I moved back east, my faux niece Alexz has asked when she can come visit me.

Her parents and I decided that this year, she was old enough to board a plane all by herself. So I booked a ticket so that she could take her first solo flight (across the country) to come visit me.

Her spring break coincided with Patriot’s Day, so of course I thought it would be a fun outing for us to go check out the Marathon.

Alexz is a super smart kid, though she is only 10, she is definitely smarter than a lot of kids her age (and it’s not just me that says that even if I am a tad biased).

When she arrived she went on and on about this show “DC Cupcakes” that she LOVES, I had never…

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