Wednesday, October 28, 2009
I mainly used this bread for PBJs, to spread with butter and consume, or to spread with peanut butter and honey, such as above. Each slice was thick-- slightly dry, which may be my own fault. There was a sweetness to it, but not too sweet. I tried to make the loaf as healthy as possible-- that's always been a goal of mine. But it wasn't a difficult bread to make. I may not have let it rise long enough-- I tend to get impatient, it's what makes me a bad bread maker. I try to patiently wait for each loaf to rise, but in the end I just want to eat it (I also think we may have been squeezed on time, this was back in the Jeff days too).
But it was totally worth it. I had thought of a lot of delicious things to make with it, and thinking back I should've used the stale bread to make bread pudding. I love bread pudding, but Jeff didn't like it. Maybe I can convince someone else to like it with me.... :)
Sorry my life has been so hectic and the posts have been slow. If I get a job again, and if I get my own apartment again, Foodival is going to have so many posts it won't even be funny. Meanwhile I'm totally content to cook for Brian and the girls I've moved in with.
Oh, I haven't introduced Brian yet.
Well, that's for next post.... teehee.
Maple Oat Bread
Recipe from Closet Cooking
3/4 cup + 2 tablespoons hot water
1/2 cup rolled oats
1/4 cup maple syrup
1/4 cup butter (melted)
1 1/4 teaspoons salt
1/2 teaspoon cinnamon
2 cups all purpose flour
3/4 cup whole wheat flour
2 1/4 teaspoons instant yeast
Mix the hot water, oats, maple syrup, butter, salt and cinnamon in a bowl. Add the flours and yeast and stir to form a dough. Knead the dough for about 10 minutes until elasticy. Place the dough in a greased bowl, cover and let it rise to double its size, about 60-90 minutes.
Deflate the dough and form it into an 8 inch long log. Place the dough into a greased loaf pan, cover and let it rise over the edge, about 60-90 minutes.
Bake in a preheated 350F for 35-40 minutes. Cover in foil after the first 15 minutes to prevent burning. Let cool for 5 minutes and remove from pan.
Thursday, October 22, 2009
I don't even remember when I made this. It was definitely some time ago. It was definitely while Jeff and I were still together. It was so easy to make though-- typically chicken satay is made by flattening chicken and threading it onto skewers and then grilling them. However, I had no skewers, so I cut the chicken into strips and just grilled them flat. That also made me need to pour some of the tangy peanut sauce ontop. But it was good!!
The recipe I found and used was on bloomalicious. I don't even remember how I had stumbled upon it, but it definitely had been sitting in my 'food' favourites folder for a long time before I actually got around to making it. I have always enjoyed chicken satay at restaurants so it seemed like worth a try.
I feel that the peanut sauce was a little vinegary-- which it's probably supposed to be. I liked it. Also, don't be fooled, that's black rice that it's sitting on. Which I loooove.
Snappy Chicken Satay
Recipe from Bloomalicious
2 boneless chicken breast
2 teaspoons sesame oil
2 teaspoons soy sauce
1 garlic clove minced, or a teaspoon of pre-minced garlic
salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon chopped cilantro
1/4 cup peanut butter
3 tablespoons rice vinegar
spray vegetable oil
Cut chicken into about 10 strips, and toss with sesame oil, soy sauce, cilantro, garlic, and red pepper flakes in medium bowl. Season with salt and pepper.
Heat grill to high heat and spray with oil, cook chicken for about 1 minute per side.
For sauce blend peanut butter and vinegar, add water if necessary for desired flavor and consistency.
Friday, October 9, 2009
I don't remember how long ago--maybe two months? We'll say that's right. About two months ago Jeff's dad came into visit. And I love Jeff's dad. He is the funniest most jovial awesome man ever, and I still hope to keep him even though Jeff and I are no longer together (still close, though, that boy and I. <3)
So Mister G's favourite is key lime pie, so since he was surprising us with a quick visit into town I decided to make him homemade key lime pie! It was rough to do it under such short notice, but it's really very easy to make key lime pie. And luckily they even had some key limes here (flown in from Florida? Sigh, talk about not natural local cooking. Opposite ends of the country...) so that worked out nicely. It took forever to squeeze the little suckers for juice, but Jeff helped me and we made it through.
Basically key lime pie consists of lime juice and sweetened condensed milk. That's about it. There's some other stuff too, you can find that under the ingredients and such. But that's the flavour of key lime pie. Mine was pretty tart and limey-- with just a bit of sweetness, which I liked about it. The whipped cream on top lended to more of the sweetness, which I think was nice-- the light sweet fluffiness verses the cold thick custardy tartness. Yes. Good stuff. Jeff's dad declared it the best key lime he ever had.
The pie crust was made out of graham crackers (I wanted to use my lemon ginger cookies that I had leftover but I had left them at my house in my fridge and I was at Jeff's at the time). It was simple. Graham crackers, sugar, and butter = done. I should really make key lime pie more often since it's so easy.... I made it for my dad once years ago and it didn't turn out as well, but I was really just beginning back then and I think I made it with ice cream (or was that pumpkin pie? I can hardly remember anymore).
Here you can see all my little limes.
And I really don't have more to say. These posts are so old and I made these so long ago that I can't really remember more about them other than I made them and they were delicious and fun. Everything has a sort of warm fuzzy glow like it does in the movies, which is sort of bittersweet (like this pie? Maybe key lime is the perfect heartbreak pie).
Follow the photos for (what I remember of) the recipe....
11 or so graham crackers
3 tablespoons granulated sugar
5 tablespoons butter, melted
Crush the graham crakcers in a ziplock bag with a rolling pin (that's what I do). Or use a food processor, if you have one of those fancy things. Mix all the ingredients together and press them into a 10" pie pan. Bake in a 325 Degree Oven for about 15 minutes. Remove and allow to cool.
Key Lime Pie
1 Graham or Cookie Pie Crust
1/2 cup fresh key lime juice (12-15 key limes. I think I may have done more like 15-18)
4 teaspoons grated lime zest
3 egg yolks
1 14 oz can of sweetened condensed milk
1 tablespoon sugar
1/2 cup cream
sugar to taste
Beat together the eggs, lime zest, and sugar. Stir in the can of condensed milk and lime juice and beat until thick and creamy. Pour into the baked pie shell and bake for 15 minutes. Remove from oven and allow to cool, then wrap lightly with plastic wrap, just touching the surface so a skin won't form. Chill for at least 3 hours, preferrably overnight.
When ready to serve, prepare the whipped cream by whisking together the cream and the sugar (to taste). I prefer mine sweet and fluffy, which goes well with this pie.
Thursday, October 8, 2009
I'm in the process of finding a new apartment-- and Jeff and I broke up. Both things have made it hard for me to continue working on Foodival (I have blog posts from when Jeff's dad came to visit, etc, my readers I'm sure can understand the emotion). I will post them as soon as I can settle a little. Maybe tomorrow? Let's hope.
In the meantime, I need some inspiration. Any ideas?