Another Daniel Fast Meal

This was an incredibly filling meal and again made a large pan of food that feed my roommate and I for several days. This was two separate dishes. It is a black bean chili bake served with broiled polenta squares. I started by making the polenta because it needs to sit in the fridge to set up.

Broiled Polenta Squares

6 cups water

1/2 Tbsp garlic salt

2 1/2 cups yellow cornmeal

1 tsp dried basil

Bring water to boiling in a large saucepan. Add the garlic salt. Reduce heat to simmering and slowly pour the cornmeal and basil into the pan in a thin stream, stirring constantly. Continue to stir until the polenta is thick and pulls away from the sides of the pan. With a paper towel rub the sides and bottom of a 9x13 pan with water to prevent sticking. Press the polenta into the pan until well packed. Cover and allow to sit in the fridge for 2 hours or until completely cooled. 

When ready to serve, cut the polenta into squares and place on an oiled cookie sheet under a high broiler (a toaster oven will also work) until they are slightly browned and crispy on the outside. 

 Black Bean Chili Bake

2 cans black beans, drained and rinsed

1 large can chunky tomato sauce

2 cups cooked brown rice

1 can corn kernels, drained

1/2 cup diced onion

1 Tbsp chili powder

sprinkle cayenne pepper

sprinkle garlic salt

sprinkle cinnamon

Put beans in a large bowl and mash until they are about half crushed. Add remaining ingredients and stir until will combined. Put in a 9x13 that has been lightly rubbed with olive oil. Bake in a 350*F oven for 15-20 minutes or until warmed through. I served this with avocado on top and some green bell pepper on the side.

Baked Oatmeal

I recently went on a Daniel Fast. For anyone who doesn't know what that is I will describe it briefly for you. Basically you eat fruits, veggies, whole grains (like brown rice and oats), and beans. So for someone who enjoys food as much as I do, this can be incredibly difficult. The plus side is that I feel awesome! I feel spiritually, mentally, and physically very clean and focused. I am however, looking forward to enjoying foods that I wasn't able to eat, but I thought I would share a few recipes that I tried while on the fast with you.

This baked oatmeal is divine. It is seriously so delicious, nutritious and makes a whole 9x13 pan (which my roommate and I ate in 2 days).

Baked Oatmeal

3 cups old-fashioned rolled oats

3 cups unsweetened almond milk

1 cup unsweetened applesauce

1 cup dried fruit*

1/2 cup chopped pecans

1 tsp cinnamon

1/2 tsp salt

*You can use apricots, raisins, dates, cherries. Whatever suits your fancy. Just make sure to get dried fruit that does not have sugar added to it. You might have to go to a health foods store to find it.

Mix all the ingredients together and pour into a 9x13 that has been lightly greased with olive oil. Bake at 350*F for 40-50 minutes or until slightly browned on top. Serve warm with some peanut or almond butter on top. You could also serve this with some baked apple slices or fresh fruit like pineapple.

Stir Fry

I had a friend over for lunch the other day, and by the other day I mean it was probably 2 months ago now. My how time flies! When I asked if there was anything specific that she wanted to eat, she said that she had really enjoyed the curry I made, so maybe something like that. I decided to make stir fry, mostly because I hadn't made it in a rather long time, and it sounded good to me.

Stir fry is super easy to make and can be altered so easily to fit different dietary needs. It is also super healthy and delicious.

Start by setting your rice to cooking because that will take the longest. I made sushi rice with coconut milk.  Next cook a couple of chicken breasts that have been cut into chunks. I cooked these in a little coconut oil and seasoned with curry powder, turmeric, cayenne pepper, garlic salt, cinnamon, and pepper. When the chicken is finished cooking set aside and keep warm.

Add to the wok cut up veggies of your choice. I think I used onion, carrots, broccoli, mushrooms, asparagus. It is best to use fresh veggies. You can also use bell peppers, zucchini or yellow squash, green beans, peas, really any vegetables you like. Allow these to cook until they are a little soft, but not all the way cooked. This gives you a nice crunch. Add the chicken back in and cook just a little longer.

Serve with the rice and eat right away. You can also use some soy sauce if you want that flavor.

This is a really great meal to make because it is fast and easy, but can be easily modified to suit almost anyone's taste buds. It is also really easy to make this a vegetarian meal.

French Silk Pie

I keep mental files on people I know. Nothing creepy, just mental notes of what they like or don't like. I find it makes it easier to cook for people when you are able to make things that they enjoy. I have a very dear friend who loves french silk pie, but she does not like it with any whipped topping. Most french silk pies come topped with either cool whip or whipped cream, so whenever I see my friend (who lives far away from me) I make a point to make her some french silk pie. There are many versions of french silk pie, and this is mine.

French Silk Pie

3/4 cup butter, softened

1 1/2 cups powdered sugar

3 eggs

6 ounces chocolate, melted (I use a dark chocolate)

1 pie crust (I use an oreo crust)

Begin by beating the butter until it is smooth. Add in the powdered sugar and beat until incorporated. Add in the chocolate and beat until smooth. Add in the eggs and beat until the filling is stiffer and has become lighter. Spoon into pie shell and allow to sit in the fridge for several hours or until set. Keep refrigerated as this does have raw eggs in it. You may serve it with whipped cream or plain. You may also add in about a tablespoon of peppermint schnapps to make it a minty chocolate pie. Enjoy!

One-Bowl Brownies

These brownies are possibly the first thing that I remember making on my own. They are called One-Bowl brownies because you make them all in one bowl.  And they are the prefect brownie to take to any event because they are super easy and fast to make, and they will be devoured because they are delicious!

One-Bowl Brownies

4 square unsweetened chocolate

3/4 cup unsalted butter

2 cups brown sugar

3 eggs*

1 tsp. vanilla

1 cup unbleached all-purpose flour

*I used applesauce to replace the eggs, but if you are making these for people who aren't used to applesauce replacement for eggs you will probably want to stick with the eggs as the applesauce does slightly change the consistency and flavor.

Start by putting the butter and chocolate in a microwave safe bowl and microwaving it for 2 minutes, checking it at 1 minute to stir. Be careful with how long you microwave it for because the chocolate can burn easily.

Stir until the chocolate is all melted. Add in the sugar and vanilla. I might have added a dusting of cinnamon here as well.

 Add in the eggs (or applesauce) and stir to combine.

 Add in the flour.

 Pour into a 9x13 pan or a 9x9 pan for thicker brownies. I also don't have a 9x9 pan so I use a 9x13.

Bake at 350*F for 30ish minutes. Here is where it helps to know your oven because you definitely don't want to cook these too long. You want them to be a little gooey in the center.

You can eat these with ice cream and Bailey's or some salted caramel sauce or just straight out of the pan when they are warm.

Strawberry Cake

I have several recipes to add on here, but this one I had a request for which is why it is getting precedence. I made this for the Valentine's Day dinner that I hosted. I thought it fit well with Valentine's Day to make a pink cake, so Strawberry Cake was the winner. If you have been reading this blog for long, you know by now that I dislike using box cake mixes, and may I just say that it is extremely difficult to find a from scratch strawberry cake recipe. When I found this one I was sold. I made it once last fall, and it was so delicious, I knew it would be perfect for Valentine's. (I apologize for the lack of photos.)

Strawberry Cake
24 oz frozen strawberries, thawed
1/4 cup almond milk
4 eggs
1 Tbsp vanilla extract
2 1/4 cup cake flour
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
1 1/2 sticks unsalted butter, softened
dash cinnamon

Preheat oven to 350*F and grease two 8inch round cake pans and line the bottoms with a paper towel. Thaw strawberries and drain some of the liquid off using a strainer. Puree the strawberries using a food processor or blender. Reserve 3/4 cup puree for the cake and set the rest aside to add to the frosting. In a small bowl combine the puree, almond milk, eggs, and vanilla. Mix with a fork until well blended and set aside. In the bowl of a stand mixer mix together the cake flour, sugar, baking powder, salt and cinnamon. Mix to combine. Beating on low speed, beat in the butter until moist crumbles form. Add in the liquids and mix until combined. Pour evenly into the cake pans, smooth tops, and bake for 20 to 25 minutes or until a toothpick comes out clean. Allow to cool and then frost.

Cream Cheese Frosting
8 oz. cream cheese, softened
5 Tbsp. butter, softened
2 tsp. vanilla
2 1/2 cups powdered sugar
reserved strawberry puree

Beat the cream cheese until smooth. Add in butter and beat until smooth. Add in vanilla. Then add the powdered sugar and beat until smooth. Add in some of the strawberry puree, but not too much or the frosting will be runny.

To assemble, place one layer of cake on cake plate, top with some strawberry puree. Place other layer on top. Then frost and enjoy!!

Notes: You can also make this cake with fresh strawberries. I'm looking forward to trying that this summer when there are fresh ripe strawberries. Obviously, you will want to hull the strawberries before you puree them. 6 large egg whites can also be substituted for the 4 eggs. I haven't tried this recipe with applesauce instead of eggs, but it seems to me like it would be delicious and make this cake even more moist than it is already. Maybe next time I make it that will happen.

pumpkin pancakes

The other morning something happened that has never happened before. My roommate and I ate breakfast together. We aren't really breakfast people. We like breakfast foods. We just tend not to like breakfast hours. We have frequently had brunch together, but never breakfast, until the other day that is. And what a breakfast to have. . .I seriously think I could dream about these pancakes. Absolutely delicious!! I adapted my recipe from Alice's Tea Cup's recipe.

Pumpkin Pancakes
1 cup unbleached all purpose flour
1/4 cup dark brown sugar
1 tsp. baking soda
1/2 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 cup buttermilk
3 Tbsp. unsalted butter, melted
3-6 Tbsp. unsweetened applesauce
1 cup pumpkin puree

Mix together the dry ingredients. Then one at a time add the buttermilk, butter, applesauce and pumpkin, mixing well with a spatula after each addition. Allow to sit for 15 minutes, then stir again. Then allow to sit for another 15 minutes. Cook on a griddle or in a skillet until bubbles form, flip and cook for another couple of minutes. Serve with butter and maple syrup. Yum!

P.S. I'm headed off to Mexico for 10 days starting tomorrow, but I'll be back after that, and I have some yummy recipes to share with you! Stay tuned!

classic french

Chocolate Souffle. Yep. I don't even need to say anything else about it because it's just that good (or perhaps I'm tired and just don't want to take time to be descriptive and witty. . .you're choice).

Chocolate Souffle
1 Tbsp. white sugar
1/2 cup cocoa powder
1/4 cup unbleached all-purpose flour
sprinkle cinnamon
1/4 cup butter, softened
1 cup milk (I used almond milk)
1/2 cup dark brown sugar
1 tsp. vanilla
4 eggs, separated
2 Tbsp white sugar

Preheat oven to 350*F. Butter a 6 cup souffle dish. Or if you don't have a 6 cup souffle dish a springform pan works as well. Coat with 1 Tbsp. white sugar.

In a bowl stir together cocoa powder, cinnamon and flour. Add butter and blend well.

Heat milk in a medium saucepan until very hot. Reduce heat; add cocoa mixture, beating with a whisk until smooth and thick. Remove from heat and stir in dark brown sugar and vanilla. Cool slightly and add egg yolks one at a time beating well after each addition. Allow to cool to room temperature.

Beat the egg white until foamy and then gradually add the 2 Tbsp. white sugar and beat until stiff peaks form. Stir a small amount of egg whites into the chocolate mixture, then fold the chocolate mixture into the remaining egg whites. Pour into the prepared baking dish and bake for 30-45 minutes or until the top is puffed.

This is best served immediately. The picture shows it served with a creme anglaise sauce which I will post the recipe for some other time. You do not have to serve it with this sauce. It could also be served with ice cream or whipped cream.

for bread lovers

Remember that new adventure I told you about a couple of posts back? Well here is the fruits of that adventure or rather the bread of that adventure.

Sourdough bread is not like yeast leavened bread which you can make all in one day. With sourdough you have to be planning ahead in order to make it because you have to make the starter if you don't have any sourdough starter. Then you have to make the sponge and then the final step is the actual bread. So like I said you have to be planning ahead in order to make this.

To make the starter you combine 2 cups of flour and 2 cups of water in a glass or ceramic bowl and stir it up. Then allow it to sit uncovered in a warm place for 2 to 5 days, stirring it occasionally. When the starter is ready it will have a clean, yeasty smell, small bubbles and will have a slightly thicker texture than it had to begin with.

The night before you want to make the bread you need to make the sponge. To make the sponge add 2 cups flour and 2 cups warm water to the starter then cover it and allow it to sit in a warm place overnight. The next step is very important! Before you start making the bread in the morning make sure you take out 1 cup of starter so that you have it to use the next time. If you forget (like I have) you have to start all over making the starter again (which I need to do. . .oops!).

This is the starter.

Now you are ready to make the bread. To the sponge add 6 cups flour (depending on what type of bread you want you can use different flour. I used a combination of unbleached all purpose flour and whole wheat.), 2 cups warm water, 2 tsp. salt, and 2 Tbsp. honey. Combine into a smooth dough and turn out onto a floured surface. Knead the dough with floured hands for 10 minutes, adding flour as necessary to prevent sticking.


Place the kneaded dough in a greased bowl and brush the top with oil. Cover and allow to rise in a warm place for about 3 hours or until doubled in size.

Reknead briefly and then split the dough in half and place in greased loaf pans. Brush the tops with a little more oil and allow to rise for 2ish hours. Slice the tops of the loaves and bake for about 40 minutes to an hour (depending on how hot your oven runs) in a 350* oven. Allow to cool for about 10 minutes and remove from the loaf pans. Enjoy warm with butter and strawberry jam or however else you enjoy your bread.

Tiramisu

I greatly enjoy Tiramisu. It's one of those classic Italian desserts that just send you to another planet while you are savoring every last bite, and then you lick the plate. It is the perfect combination of slightly sweet, coffee, and creaminess. I first made Tiramisu probably three or four years ago, and it has been on my favorites list ever since. Here is my version.

Tiramisu

Espresso Syrup:

1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso (or french pressed coffee)
1/4 cup coffee liqueur (or you can use brandy if preferred)

Cream Filling:

1 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp. vanilla
1 lb. mascarpone cheese, softened (I use the coffee one)
1/2 lb. ladyfingers
Cocoa Powder (for dusting)

Start by making an espresso syrup by combining the water and sugar in a saucepan. Bring to a simmer and stir to dissolve sugar. Remove from the heat and cool. Add in coffee and coffee liqueur and set aside until ready for layering.

Then make the filling by whipping the cream with the sugar and vanilla until soft peaks form. Then fold the cream into the softened mascarpone. You can also add some cinnamon into this mixture.

Now you are ready to assemble the Tiramisu. Start by putting a layer of ladyfingers in the bottom of a pan. Pour half of the espresso syrup over the ladyfingers. They will soak up the liquid, so don't freak out!


Then put half of the cream filling on top of the ladyfingers.

Add another layer of ladyfingers.


Pour the other half of the espresso syrup on them.


Then top with the remaining half of the cream filling.


You will want to cover this and let it chill in the fridge and set up overnight if possible. It gets better when it has a chance to sit for a while because the ladyfingers become nice and espresso-y. Before you serve this sprinkle the top with cocoa powder.

Then sit back and let your taste buds take you on a wonderful journey of blissful delight as you enjoy each and every bite of this deliciousness.