Blood Orange Juice
I stopped buying orange juice now that I can make it fresh whenever I want it. Here’s the simple recipe.
Ingredients:
- 3 blood oranges, peeled
- 1 cup ice
Put it all in the Vita-Mix, turn the speed up to 10, then high, then enjoy.
Pizza with Roasted Pepper and Garlic, Sun-dried Tomatoes, and Sautéed Vinaigrette Onions
- At February 28, 2010
- By megan
- In mozzarella cheese, pizza, pizza dough, roasted garlic
2
I am cutting back a bit on my whole wheat craze by using less whole wheat flour and more unbleached all purpose flour in my baking. To be honest, the difference is noticeable.
For this pizza, I altered my Whole Wheat Pizza Crust recipe just a little and I think I prefer it this way. Click on my whole wheat pizza crust link to follow the recipe. I made the following change with the flour: 2 cups unbleached white flour, 1.5 cups whole wheat flour.
Here are my toppings:
- roasted red pepper
- sun-dried tomatoes packed in olive oil
- roasted yellow tomatoes
- roasted garlic
- 1 cipollini onion, sliced into slivers, sauteed in olive oil until golden and then tossed in a little balsamic vinegar
- fresh mozzarella cheese
And, of course, freshly grated parmesan and wine (I had an Oregon Pinot Noir).
Fresh Butter Blue Corn Bread
I love baking blue corn bread, and now that I no longer bake with packaged butter, I am in the process of an experiment where I remake all of my baked dishes with fresh, homemade butter. I adapted my Chunky Corn Bread recipe for fresh butter, and, guess what? It turned out fantastic! (If I may say so myself…)
Ingredients:
- 1 cup blue corn meal
- 1 cup whole wheat flour
- 2 tsp baking powder (a little less if at altitude)
- 1/2 tsp baking soda (little less at altitude)
- pinch of sea salt
- 1/4 cup heavy whipping cream
- 1/4 cup maple syrup
- 2 eggs
- 1 cup buttermilk
Preheat the oven to 400. Combine the dry ingredients in a bowl and toss with a whisk or fork to mix a little more evenly.
Next, make your fresh butter. Pour the heavy whipping cream into your KitchenAid mixer bowl, and whisk with the wire whisk attachment on speed 10 for a few minutes until you have freshly whipped butter. I like to take out just enough to butter my baking pan. Then, add the maple syrup, mix on speed 2 for a minute, the eggs, mix again another 30 seconds, and the buttermilk, and mix another minute.
Slowly add the dry ingredients into the wet and mix until it is all combined.
Pour into a buttered baking dish, pan, muffin tray, or whatever you are using, and bake at 400 until a toothpick or knife inserted into the center comes out clean. Baking time will vary depending on the size of your pan: muffins might be done in 10 minutes or so, mini loaves in 15, and full-sized pans in 25. When it is nicely golden brown, remove from oven and let cook in the baking dish for 10 minutes or so before removing to cool completely on a wire rack. Enjoy.
Bazaar Jaisey Aloo (Potatoes in Ginger Tomatoes)
- At February 24, 2010
- By megan
- In ginger, Potato, Savory Spice Shop, taste and create, tomatoes
- 1
For this month’s Taste and Create, I was paired with Padmajha from Seduce Your Tastebuds. She is a fantastic cook with recipes that go way beyond my perceived comfort zone in the kitchen. Luckily, living here in Boulder, CO, I was able to rely on my friends at Savory Spice Shop to buy some fresh, high quality Fenugreek Seeds, Fennel Seeds, Curry Leaves, and Asafetida. With excellent ingredients, this dish turned out to be quite easy and incredibly delicious.
Here is the link to Padmajha’s recipe.
Here is what I did-
Ingredients:
- 5 Yukon Gold Potatoes (I found some local organic potatoes at Whole Foods)
- 1 28 oz. can of whole tomatoes, separated from their juices (It is not the season for fresh tomatoes, so I will repeat this dish once Colorado’s growing season is in full bloom)
- 1 TB olive oil
- a pinch of asafetida
- 1 TB cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 4 dried thai chilies
- 1 TB grated ginger
- 6-8 curry leaves
- 1 cup water
- sea salt
First, I brought some water to a boil to cook the potatoes that I had washed and quartered with the skin on. When they were done, I let them cool so I could touch them.
The actual dish is quite easy. I brought the oil to medium high and then added the asafetida and cumin. I tossed them in the oil and then immediately added the fennel, fenugreek, and chilies. I mixed them and then right away added the tomatoes, ginger, and curry leaves, stirred it all together, and let it cook a few minutes, turning down the heat to medium. Next, I added the juice from the canned tomatoes plus 1 cup water and stirred to combine.
After a few minutes, I crumbled in the potatoes by hand, breaking them into bite sized chunks. I mixed this well and let it cook for 15 minutes. When it was almost done, I added some sea salt and mixed it again. I served this with a quick version of Padmajha’s Chapathi, which I will try to recreate another day in an attempt to perfect it.
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