Chunky Corn Bread
- At September 20, 2009
- By megan
- In bread, Corn
0
Corn bread is the perfect compliment to certain meals, so I always have the ingredients on hand to whip up a batch on a moment’s notice to make even a small, uneventful dinner a little more interesting. I’ve altered a few different recipes to create one of my own.
Ingredients:
- 1 cup yellow 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 melted butter (trust me on this. don’t substitute with an oil)
- 1/4 cup maple syrup
- 2 eggs
- 1 cup buttermilk
- 1 cup fresh (or frozen) corn kernels
Combine the dry ingredients in one bowl and the wet in another (including the corn kernels). Pour the wet ingredients into the dry and mix until it is all combined, but don’t over mix it to death. Pour into 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.
Horseradish Roasted Brussel Sprouts
- At September 16, 2009
- By megan
- In brussel sprouts, Maple, side dish, vegan
- 0
Ahhh… Roasted freshly harvested brussel sprouts. They have such a unique flavor that pairs well with maple syrupy-sweet sauces. I added some horseradish powder from Savory Spice Shop for a spicy, earthy kick.
I served these sprouts with my maple beer baked beans and some smashed, local red potatoes. Also, I had the added delight of some purple carrots, as you can see in the photo, to roast with the sprouts.
For the brussel sprouts-
Preheat oven to 375. Wash the brussel sprouts well- the sprouts I buy at the farmers market often come with lots of little bugs living in them. Slice them in half if they’re large (the size of a ping-pong ball or larger). In a large Pyrex baking dish, mix the brussel sprouts with:
- one yellow onion, chopped
- 2-4 carrots, chopped into 1/2 inch thick rounds (or a fancy shape, if you prefer)
- 1 cup veggie broth
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 TB horseradish powder
- generously grind some fresh black pepper
Mix this all really well. Cover with foil and bake for 30-40 minutes. Check it after 20 and give it a stir to make sure everything is evenly coated with sauce. If it is too dry, add a little bit more veggie broth. It will be dome when sizzling hot and the brussel sprouts can be easily pierced with a fork.
Vegan Peach Cobbler
I usually do not make vegan desserts, but I was out of eggs and had a lot of ripe peaches, so I thought I’d make up a vegan peach cobbler. It turned out really good and I would definitely make it again.
Ingredients:
- 3 ripe peaches, thinly sliced
- 2 TB ground ginger
- 1/4 cup whole wheat pastry flour
- 1/4 cup oat bran
- 1 tsp baking powder (a little less if baking at higher altitude)
- a pinch of sea salt
- 1/4 cup plain rice milk
- 2 TB coconut fat (skimmed from the top of an undisturbed can of coconut milk)
- 1/4 cup pure Vermont maple syrup
Preheat oven to 350. In a Pyrex pie dish, arrange the thin slices of peaches and sprinkle with ginger.
In one bowl, combine the dry ingredients. Combine the wet ingredients in another bowl, mix well, and add to the flour mixture. Mix until just combined, pour over the peaches, and bake for 35 minutes until the top is set and nicely golden brown. Enjoy.
Potato, Pepper, and Feta Egg Bake
- At September 2, 2009
- By megan
- In Eggs, Feta Cheese, Peppers, Potato, Savory Spice Shop
- 0
Local potatoes and peppers make this dish delicious. This is like a mix between a frittata, spanish tortilla, and casserole.
Ingredients:
- 1 pound potatoes ( I had red, pink, and gold)
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 3 fire-roasted poblano peppers, chopped
- 1/4 cup olive oil
- 8 large eggs
- 1.5 cup crumbled feta cheese
- 2 cups veggie broth
- 2 TB Worcestershire Sauce
- fresh ground black pepper
- Aleppo pepper (www.savoryspiceshop.com)
In a large pot, bring a few quarts of water to a boil. When it is boiling, add salt and boil the potatoes (whole, unpeeled) until a fork can easily pierce them (20-30 minutes depending on the size of your potatoes). Meanwhile, put the chopped onion in a sauté pan and turn the heat up to medium high. When they start talking, add a tablespoon of olive oil, lower the heat to medium, and sauté until golden brown. Then, add the chopped peppers, cook for a few minutes, and turn off the heat. This is going to all bake for almost an hour, so don’t over-cook the peppers right from the start. Next, add the chopped fire-roasted poblanos and mix well. Set this aside.
In another bowl, add the eggs and beat them well. Then add the rest of the olive oil, veggie broth, feta cheese, Worcestershire, ground black pepper, and Aleppo pepper. Mix this well.
When the potatoes are done, place on a cutting board, slice them in half, and then slice them 1/4 inch thick. Transfer them to a large bowl and add the egg mixture. Mix this well and pour into a large Pyrex baking dish. Bake at 375 for 45 minutes. Then drop the temperature to 350 for another 10 minutes. It should be nicely browned. As it approaches the 40 minute mark, be sure to check it to make sure it isn’t browning too quickly. All ovens are different, so pay attention to be sure it doesn’t get too brown. Let it sit for 10-15 minutes after removing it from the oven. Enjoy.
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