Friday, June 28, 2013
Finally found a relatively simple way to make sticky rice! I used a cup of glutinous rice (soaked for a few hours) and then put it in my microwavable rice cooker with two cups of Silk coconut milk (lighter than the kind in a can) and a dash of salt. Then I used canned coconut milk (heavier) and mixed it over low heat with some sugar. The rice was a bit mushier than if I had steamed it using the traditional method but put enough coconut cream on it and you can barely tell :) Cut up some mango on the side and you've got yourself a delicious dessert!
Monday, June 24, 2013
I picked up this spoon at a local estate recently b/c the wooden handle reminded me of my canoe muffin collection. However, I'm not exactly sure what this spoon is actually used for--ladling out gravy perhaps?
Friday, June 21, 2013
This is a super easy and very tasty bread--it took about 2 hours from start to finish which is really quick for fresh bread. The recipe and lots of tips can be found here. I especially love the idea of baking them in pyrex bowls so you get these round loaves of bread. We've had it this week with marinated tomatoes, as grilled cheese and prosciutto sandwiches and will use the last of it for french toast this weekend!
- 4 cups (1 lb. 2 oz) all-purpose flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 1 tablespoon sugar
- 2 teaspoons active-dry yeast
- room temperature butter, about 2 tablespoons
- Whisk the flour and the salt in a bowl
- In a small bowl or measuring cup, dissolve the sugar into the lukewarm water. Sprinkle the yeast over top and let stand for about 10 to 15 minutes or until the mixture is foamy
- Then add the yeast/water mix to flour and begin to mix the dough. It will be pretty wet
- Cover bowl with a tea towel and set aside in a warm spot to rise for at least an hour
- Grease two oven-safe bowls or loaf pans with about a tablespoon of butter each
- Using two forks, punch down your dough, scraping it from the sides of the bowl which will loosen the dough entirely from the sides of the bowl
- Take your two forks and divide the dough into two equal portions, then scoop up each half and place into your greased bowls/pans
- Let the dough rise for about 30 minutes while you preheat oven to 425 degrees
- Bake for 10 minutes then reduce the heat to 375 degrees and bake for 22 to 25 minutes longer
- Once golden brown, remove from oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If you're like me, it'll take a knife, fork, and finally a spoon to get these little suckers to budge :)
Thursday, June 20, 2013
Friday, June 14, 2013
This recipe is for my friend Suz who is currently on a great northwest adventure! The northwest is at the top of the list for a visit soon and when we do, we'll be sure to visit a Cafe Yumm, most famous for their yumm sauce. It's a bit difficult to describe--sort of a creamy, tangy sauce with a hint of curry that goes well in rice bowls, on wraps, drizzled on salads or used to dip your veggies. Here I assembled a bowl of brown rice, tomatoes, avocadoes, olives and grilled chicken topped with homemade yumm sauce.
Yumm Sauce adapted from this recipe
- 1/2 cup water
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 cup almond meal
- 1/3 cup nutritional yeast
- 1/2 cup cooked garbanzo beans
- 1/4 cup cooked soybeans or 1/3 cup tofu
- 1-2 garlic cloves, minced or pressed
- 1/2 teaspoon salt
- 1 1/2 teaspoons curry powder
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
- Blend all of the above
- Use generously on your favorite foods!
Wednesday, June 5, 2013
Just a few pictures from our Chicago trip last weekend!
We finally got to Wrigley for a Cubs game (and they won!)
Totally lives up to the hype
Best dessert ever--
salted caramel cinnamon soft serve ice cream with apples and pie crust