Posted in Blogging, Parenting

Recipe: Cornbread (no cornmeal)

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Yesterday, I mentioned that I would be trying out a cornbread recipe.  Boy was it delicious!  Now, bear in mind that I had never tasted cornbread prior to yesterday (never mind made it), but if I were a corn kernel, I would make it my life’s objective to made into this beauty.  It was sweet, moist and super corny (in a good way hahaha!) and had a wonderful texture.  Plus, it has the most lovely yellow colour.

Given that I had to modify the original recipe slightly to exclude the honey (because of Elliot) and to substitute the margarine for butter (which we always have on hand), I figured I’d give myself a bit of a creative license and apply a few more modifications.  Here is the (very) slightly adapted version of the recipe that I made yesterday.  You can find the link to the original recipe in yesterday’s TTT post.

Ingredients

  • 15 oz (≈ 2½ cups) frozen corn kernels, divided
  • 1.5 cups (215 g) flour
  • ½ cup sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • ½ cup milk
  • 2 large eggs
  • ¼ cup (55 g) unsalted butter

Directions

  1. Preheat oven to 400F.
  2. In a medium saucepan over medium-high heat, place butter, milk and 12 oz (or about 2 cups) of frozen corn kernels.  Stir occasionally until butter is completely melted and corn had thawed, about 5 minutes.
  3. Meanwhile, in a medium mixing bowl, mix together flour, sugar, baking powder and salt.  Add both eggs and whisk them into the dry ingredients until you obtain a thick paste.
  4. Once your corn is ready, remove saucepan from heat puree with an immersion blender.img_2712
  5.  Whisk pureed corn mixture into the dry ingredients bowl.  Add reserved corn kernels (3 oz or about ½ cup) and mix well.img_2713
  6. Pour into greased deep dish pie pan and bake for 25-30 minutes or until a butter knife inserted in the center comes out clean.img_2715
  7. Wait for it to cool enough to cut out a nice slice for a picture, have a little taste before putting the slice back into the dish for supper but gobble it all up instead.

It is pretty sweet.  Sweet enough that it could seriously be dessert.  To be honest, I was afraid it would be too sweet.  I served it with some pan seared pork tenderloin medallions which I rubbed with a paste made of a mix of worcestershire sauce, paprika, garlic powder and salt and a garlic spinach-kale puree.  It turns out, however that it complemented this meal with absolute perfection.

If you try it, let me know!

Posted in Blogging

Share it Sunday : Pouding Chômeur (dairy-free)

Today, I thought I’d share a dairy-free version of a traditional french-Canadian dessert: the pouding chômeur (or poor man’s pudding cake).

I love this one because it brings back childhood memories.  You see, this dessert is one of the desserts that my mom made when I was younger.  You can bet that when she made it, it never lasted very long despite the fact that she’d make a double batch.

Translated literally, “pouding chômeur” means pudding for the unemployed.  As the name implies, it is very inexpensive to make.  Besides the fact that it doesn’t require any special or expensive ingredients, it is tasty and very easy to make (a child could likely carry out the majority of the steps alone).

Are you curious to know how to make it?

Pouding Chômeur (serves 6)

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Ingredients

For the cake

375 ml (1 1/2 cup):  all purpose flour
180 ml (3/4 cup):     dark brown sugar
15 ml (1 tbsp.):        baking powder
2.5 ml (1/2 tsp.):      salt
45 ml (3 tbsp):         coconut oil, melted
180 ml (3/4 cup):     coconut milk
5 ml (1 tsp.):            vanilla extract

For the sauce

125 ml (1/2 cup):    dark brown sugar
500 ml (2 cups):     boiling water

Directions

  1. Preheat oven to 350F.
  2. In a bowl, combine dry ingredients.
  3. In the same bowl, add wet ingredients.  Mix until you obtain a ball of dough.
  4. Place the dough in an oven-safe pan, making sure to spread it to cover the bottom of the pan.
  5. Spread the dark brown sugar (for the sauce) over the ball of dough.  Carefully pour boiling water on top.
  6. Bake for 40 minutes, or until the center is cooked through.

I should probably warn you.  This dessert doesn’t look like much.  In fact, when you pour the boiling water over the whole thing before putting it in the oven, you’re probably going to wonder how in the world it can yield something edible, let alone tasty.  But trust me, it works.

Enjoy!

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Oh, and for those of you who would like a printable pdf, just click on the text link beside the thumbnail of the recipe.

 

Dairy-free Pouding Chômeur

 

 

Dairy-free Pouding Chômeur (PDF)

 

 

 

Anyone else up to sharing a traditional and/or childhood meal?

Posted in Blogging

Share it Saturday: Simple Chickpea Curry

I thought I’d go ahead and share some of my favourites when it comes to meals around here.  I was thinking of sharing a recipe every week to two weeks.  Today, I’d like to share a curry recipe (I LOVE curries!).  It’s made with chickpeas, but you could easily substitute for chicken or shrimp if you wanted to.  I like to serve this with rice, but it’s also great with some mini pitas to soak up all the curried goodness at the end!

Simple Chickpea Curry (4 portions)

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Nutrition facts (per portion): Fat: 5g, Protein: 6g, Carbohydrates: 21g, Energy value: 160kcal

Source: Kilo cardio – alimentation, exercice et motivation pour atteindre votre poids santé

Ingredients

  • 10 ml (2 tsp.):  olive oil
  • 125 ml (1/2 cup):  onion, chopped
  • 10 ml (2 tsp.):  curry powder
  • 20 ml (4 tsp.):  all purpose flour
  • 250 ml (1 cup):  reduced sodium chicken stock
  • 90 ml (6 tbsp.):  lite coconut milk
  • One 796 ml can:  chickpeas
  • 250 ml (1 cup):  broccoli
  • 250 ml (1 cup): cauliflower
  • 250 ml (1 cup): red and orange bell peppers
  • To taste:  salt, pepper, cinnamon, ginger

Directions

  1. Sauté onion in olive oil.  Add curry powder and ginger.
  2. Add flour, stir and add in the chicken stock and coconut milk.  Bring to a boil.
  3. Reduce heat, add the chickpeas and veggies and simmer, stirring occasionally, until the vegetables are cooked to taste.
  4. Add salt and pepper to taste.  Serve immediately.

Hints!

  • Double the amount of chicken stock if you want more curry sauce.
  • Save time by preparing your ginger in advance.  Just peel a few hands of ginger, puree with some olive oil and freeze in some ice cube moulds.

If you like this recipe, you can download a nifty pdf printable version.  Just click on the link beside the image!

Simple Chickpea Curry

 

 

 

 

Simple Chickpea Curry

 

 

 

Do you have an awesome recipe to share?

Posted in Blogging, More Than A Mom

Vote For Me! Please?

Ok, full disclosure:  I’m going to be doing some shameless self-promotion.

About a month ago I saw an interesting post appear in my reader.  Pat, from The Ranting Chef, was looking for entrants for a dessert competition.  His goal: to pit 16 different dessert types against one another to find a favourite among his readers.  I love to bake and I love dessert so I thought to myself: “self, you should give it a go!” and so I did.

I was both surprised and thrilled when I received word from Pat that I was in.  I mean, I don’t have a cooking blog and there were only 16 spots available.  He assigned me the chocolate cake category.

Now, this is where you come in.  I made my cake and it is now time to vote.  Yesterday, my competitor’s Jell-O dessert, the Strawberry Jell-O Shot Cake was presented and today my Oreo Cake has the spotlight.  There is a voting period that is open until next Wednesday (April 2nd).  Every vote counts, so if you think my dessert looks good, please go vote for it.  Of course, if you think the other one looks better you can vote for that one instead, no hard feelings ;).  If my dessert wins, I go through to a second round and will be pitted against another type of dessert.

So who wants a slice?

 

Posted in Blogging, More Than A Mom

Stuffed Bite-Sized Choux Pastries (Non-Dairy)

In trying to keep up with my sweet tooth despite taking dairy out of my diet for my son’s sake, I’ve been experimenting with some classic recipes and using alternatives to the typical dairy products used to complete them.

Today, I tackled choux pastries and decided to make a couple of fillings to stuff them with.  Yum!

Bite-Sized Choux Pastries

Ingredients (yields approx. 35 mini choux pastries)

  • 75mL (1/4 cup) almond milk (or any other dairy alternative)
  • 75mL (1/4 cup) water
  • 30mL (2 tbsp) coconut oil
  • 2.5mL (1/2 tsp) sugar
  • Pinch of salt
  • 125mL (1/2 cup) flour
  • 2 medium sized eggs

How to make

1. Place grill in center of oven and preheat to 190 C (375 F).  Place a silicone mat (or parchment paper) on a cookie pan.

2. In a small saucepan, bring almond milk, water, coconut oil, sugar and salt to a boil.  Remove pot from the heat and add the flour.  Mix vigorously with a wooden spoon until the mix forms a ball that detaches from the sides of the saucepan.

3. Set the pot back onto the heat source and, on low heat, continue to cook the dough for a minute or two.

4. Remove the saucepan from the heat source and let the dough cool down for a few minutes.  Add the eggs, one by one, and beat with an electric beater (or, if you’re feeling brave, beat vigorously with a wooden spoon) until you obtain a sticky, homogenous paste.

5.  Spoon the paste in a piping bag (or in a ziploc bag with an end cut off) and pipe onto your baking sheet, making sure to leave about an inch between each puff.  Note that the puffs will approximately double in size once cooked.

6.  Stick in the oven for 35 minutes or until they’ve reached a light golden color.  Turn off oven and leave them in the oven with the door slightly ajar for another 10 minutes.

7.  Admire your masterpiece.  (BTW, at this point, these suckers can be frozen for up to a month).

Now, you could stuff these suckers with pretty much anything as they have quite a neutral taste.  However, I decided to stuff mine with some sweetness!  So I’ll give you the recipe for the two fillings that I made.

Dairy-Free Carob Custard

Ingredients (yields about 1/2 cup)

  • 1 cup rice milk (or another non-dairy equivalent)
  • 1 tbsp corn starch
  • 1/4 cup sugar
  • 1 egg, lightly beaten (or 2 lightly beaten egg yolks)
  • 1 tbsp carob powder
  • 1/4 tsp vanilla extract

How to make

1. Have eggs ready in a bowl, and set aside where it will be within reach.

2. In a small saucepan, over medium heat, whisk together rice milk, sugar and cornstarch.  Bring to a boil, whisking occasionally to prevent corn startch from clumping.

3. Remove from heat.  Use about 2 tablespoons of the hot mixture and whisk into eggs.  Slowly whisk egg mixture into saucepan.

4. Return pot to heat and whisk gently until custard thickens or about 2-3 minutes.  Do not allow to boil.

5. Remove saucepan from heat and add vanilla and carob powder, mixing well.

6. Pipe custard into puffs.  (Note: it is rather runny so it’s better to pipe from the top so that it actually stays in).

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Sweet Pecan Butter

Ingerdients

  • 2 cups pecans
  • 1/2 cup almond milk
  • 2 tbsp melted coconut oil
  • 2 tbsp unsweetened grated coconut
  • 2 tbsp agave nectar
  • 2 tbsp ground chia seeds
  • 1 tbsp almond oil

How to make

1. Put all ingredients in a food processor and process to death (ie: until you obtain something close to a homogenous paste).

2. Pipe into puffs.

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Of course, all you have to do after is set the stuffed choux pastries on the table and try not to eat them all before you take a picture.

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ENJOY!