When we were in France recently, I was introduced to my first 'fondant au chocolat'. Which oddly, I had never before tried, despite my numerous and sometimes lengthy stays in France. In fact, I had always thought that a chocolate 'fondant' was the same as a chocolate soufflé. But no... it's even more dense than a souffle, making that much yummier. As the name 'fondant' (fondre means to melt, for those anglophones out there ;)) implies, the centre of the cake is runny. I guess kind of like chocolate lava cakes over here??
In any case, I went on a hunt for a recipe for a fondant I had eaten in France when we got home. Oddly enough, the one I had that was so tasty in France was from Pizza Hut. So random... a friend had come over one night to help pack up some of my mother-in-law's belongings and brought pizzas and these delicious fondants with her. Who would ever think that Pizza Hut would have any delicious desserts, never mind one of the best I've ever tasted?? And no, they don't sell them here in Canada at Pizza Hut. I've already checked their website... sniff...
So I came across this recipe in a cookbook called Best of Chocolat that my mother-in-law had given us awhile back and that I had yet to use. Sounded like it should kind of be like a fondant, so I gave it a try. And sadly, it wasn't at all. The cake was still good, but a bit rich for my taste. I thought I would post it anyhow for those who avoid gluten, as it's a nice option for them to have a dessert they can enjoy (here you go Kristy!). I probably won't make it again, as I have since found a recipe for the real types of fondants I was looking for, which I will post shortly. But Kris, I think you'll enjoy this. Though did I mention that it's rich? Check out the ingredients!!!
430 g butter
430 g dark chocolate
8 eggs
180 g sugar
300 mL table cream
1. Preheat the oven to 350 degrees Farenheit.
2. Butter a 24-inch circle pan. Melt the butter, cream and chocolate in the microwave or in a pot over a pot filled with boiling water. Add the sugar and mix well to dissolve the sugar. In a large bowl, lightly beat the eggs with a whisk or fork then add them to the chocolate mixture. Mix well until the consistency of the mixture is homogeneous.
3. Pour the mixture into the pan and cook for approximately 40 minutes.
4. Let cool in the pan for approximately 40 minutes. Let cool. Once the cake is cool, wrap well and leave in the fridge for one night before serving.
Monday, November 8, 2010
Friday, November 5, 2010
Roasted Vegetarian Lasagna
So one post in the past two months... I guess that that's a testament to how crazy my life has been these past few months, as I have not only not been blogging; I haven't really been cooking or baking much at all either. Unless you count tons of pureed baby food, a couple of soups and some vanilla cremes (which I will get up here soon, as they are mighty delicious).
Logan has recently decided to go on a hunger strike after having gagged so much on his newly introduced chicken that he made himself puke up his whole meal a few times. He now refuses to even open his mouth for anything. So we've decided to take a break for a few days until he becomes interested in food again. Maybe in the time I'll save in the next few days in not having to feed him or prepare anything can be spent cooking some stuff for ourselves???
Thankfully, despite our hectic schedule over the past few months, my freezer stash has allowed us to not have to eat fast-food or store-bought frozen food. And Diane, there are still a bunch of meals left in the freezer, so yes, as you surmised, I do have a freezer that is completely packed with prepared meals. I don't particularly like store-bought prepared food. Not only is it not super healthy, I don't generally find it all that tasty either. So I pack the freezer so full of meals (hey, I like cooking!), that I oftentimes need to sit a cake of Diet Coke on top of it to keep it closed. Yes... I am a bit of a nut.
I generally freeze EVERYTHING, other than dishes with potatoes in them, as I find their texture changes once frozen. So whenever I make a new meal, we tend to eat it once or twice and then I stuff the rest into the freezer, in two person sized portions. Doing this enables me to rarely cook during the week. At most, I pull a little dish out of the freezer in the morning and maybe add rice and vegetables. I always have a huge stash in the freezer, as I cook more than we are able to eat... teehee... but this has come in super handy at times: right after Logan was born, coming back from France and just when I'm feeling downright lazy and uninspired. I suspect that as our family gets bigger that this is going to become less and less feasible as what are now leftovers will become just a meal. But in the meantime, I love being able to open the freezer in the morning and pick from a wide selection of healthy (well, usually!), homemade meals.
So enough babbling and on to today's recipe. This is one of the meals that is almost always in our freezer. It comes from the cookbook Crazy Plates, which is a super popular healthy cookbook, from the same series as Looneyspoons and Eat, Shrink and Be Merry! I had received the first of these cookbooks (Looneyspoons) from my parents as a gift when I left for university many moons ago (wow... am I really that old??). Any of the recipes I've tried from all three cookbooks have generally been very good. I used to use them all of the time as a student, but have gotten a bit out of the habit of using them lately.
I usually decide to make this recipe when some of the veggies in it are on sale, which is what inspired me to make it lately... particularly knowing that with winter coming, the price of veggies just continues to creep. It freezes well, though it ends up a bit watery when you reheat it. I end up just dumping the extra liquid off of the plate before serving it.
The recipe calls for 3 C of spaghetti sauce. I don't find that this is enough and find that the noodles dry out if I don't use more. I don't really measure how much I use, but just be sure to have all of the noodles covered. Also, I use homemade spelt lasagna noodles, which I make with my mom's old pasta-maker. Delicious. Definitely makes it all that much tastier. Though this time I did half homemade spelt-noodles and half store-bought whole wheat, as a piece on the machine broke halfway through :(
The veggies in this recipe are delicious. I often make a batch or two of just the veggies and then freeze them to be mixed with pasta and sauce and some chicken for a quick dinner. Or we sometimes just eat them as a side dish.
3 C sliced portabello mushrooms
2 medium zucchini, unpeeled, sliced
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large red onion, thinly sliced
1 tbsp. olive oil
1 tsp. balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp. each dried rosemary and dried oregano
1 C part-skim ricotta cheese
1 C low-fat (1%) cottage cheese
1/3 C chopped, fresh parsley
1/4 C grated Parmesan cheese
1 egg white
12 lasagna noodles, uncooked
3 C of your favourite low-fat spaghetti sauce
1 1/2 C shredded part-skim mozzarella or Swiss cheese
1. Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, bell peppers, onions, olive oil, vinegar, garlic, rosemary and oregano. Mix well, until vegetables are coated with seasonings. Roast, uncovered, at 400 degrees Farenheit for 25 minutes, stirring once halfway through cooking time.
2. While vegetables are roasting, prepare cheese filling and cook pasta. In a medium bowl, combine ricotta and cottage cheeses, 1/4 C parsley, Parmesan cheese, and egg white. Mix well. Refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain well. Rinse with cold water and drain again.
3. To assemble lasagna, spray a 9 x 13-inch baking dish with non-stick spray. Spread 1/4 spaghetti sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and one crosswise, over sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzarella. Repeat layering: 4 noodles, 1/2 cheese filling, 1/3 roasted vegetables, and 1/3 mozzarella, following by remaining spaghetti sauce. Top sauce with remaining roasted vegetables.
4. Cover with foil and bake at 375 degrees Farenheit for 35 minutes. Remove lasagna from oven, sprinkle with remaining mozzarella and parsley, and return to oven, uncovered, for 5 more minutes. Let cool for 10 minutes before serving.
Makes 8 servings.
Logan has recently decided to go on a hunger strike after having gagged so much on his newly introduced chicken that he made himself puke up his whole meal a few times. He now refuses to even open his mouth for anything. So we've decided to take a break for a few days until he becomes interested in food again. Maybe in the time I'll save in the next few days in not having to feed him or prepare anything can be spent cooking some stuff for ourselves???
Thankfully, despite our hectic schedule over the past few months, my freezer stash has allowed us to not have to eat fast-food or store-bought frozen food. And Diane, there are still a bunch of meals left in the freezer, so yes, as you surmised, I do have a freezer that is completely packed with prepared meals. I don't particularly like store-bought prepared food. Not only is it not super healthy, I don't generally find it all that tasty either. So I pack the freezer so full of meals (hey, I like cooking!), that I oftentimes need to sit a cake of Diet Coke on top of it to keep it closed. Yes... I am a bit of a nut.
I generally freeze EVERYTHING, other than dishes with potatoes in them, as I find their texture changes once frozen. So whenever I make a new meal, we tend to eat it once or twice and then I stuff the rest into the freezer, in two person sized portions. Doing this enables me to rarely cook during the week. At most, I pull a little dish out of the freezer in the morning and maybe add rice and vegetables. I always have a huge stash in the freezer, as I cook more than we are able to eat... teehee... but this has come in super handy at times: right after Logan was born, coming back from France and just when I'm feeling downright lazy and uninspired. I suspect that as our family gets bigger that this is going to become less and less feasible as what are now leftovers will become just a meal. But in the meantime, I love being able to open the freezer in the morning and pick from a wide selection of healthy (well, usually!), homemade meals.
So enough babbling and on to today's recipe. This is one of the meals that is almost always in our freezer. It comes from the cookbook Crazy Plates, which is a super popular healthy cookbook, from the same series as Looneyspoons and Eat, Shrink and Be Merry! I had received the first of these cookbooks (Looneyspoons) from my parents as a gift when I left for university many moons ago (wow... am I really that old??). Any of the recipes I've tried from all three cookbooks have generally been very good. I used to use them all of the time as a student, but have gotten a bit out of the habit of using them lately.
I usually decide to make this recipe when some of the veggies in it are on sale, which is what inspired me to make it lately... particularly knowing that with winter coming, the price of veggies just continues to creep. It freezes well, though it ends up a bit watery when you reheat it. I end up just dumping the extra liquid off of the plate before serving it.
The recipe calls for 3 C of spaghetti sauce. I don't find that this is enough and find that the noodles dry out if I don't use more. I don't really measure how much I use, but just be sure to have all of the noodles covered. Also, I use homemade spelt lasagna noodles, which I make with my mom's old pasta-maker. Delicious. Definitely makes it all that much tastier. Though this time I did half homemade spelt-noodles and half store-bought whole wheat, as a piece on the machine broke halfway through :(
The veggies in this recipe are delicious. I often make a batch or two of just the veggies and then freeze them to be mixed with pasta and sauce and some chicken for a quick dinner. Or we sometimes just eat them as a side dish.
3 C sliced portabello mushrooms
2 medium zucchini, unpeeled, sliced
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large red onion, thinly sliced
1 tbsp. olive oil
1 tsp. balsamic or red wine vinegar
2 cloves garlic, minced
1 tsp. each dried rosemary and dried oregano
1 C part-skim ricotta cheese
1 C low-fat (1%) cottage cheese
1/3 C chopped, fresh parsley
1/4 C grated Parmesan cheese
1 egg white
12 lasagna noodles, uncooked
3 C of your favourite low-fat spaghetti sauce
1 1/2 C shredded part-skim mozzarella or Swiss cheese
1. Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, bell peppers, onions, olive oil, vinegar, garlic, rosemary and oregano. Mix well, until vegetables are coated with seasonings. Roast, uncovered, at 400 degrees Farenheit for 25 minutes, stirring once halfway through cooking time.
2. While vegetables are roasting, prepare cheese filling and cook pasta. In a medium bowl, combine ricotta and cottage cheeses, 1/4 C parsley, Parmesan cheese, and egg white. Mix well. Refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain well. Rinse with cold water and drain again.
3. To assemble lasagna, spray a 9 x 13-inch baking dish with non-stick spray. Spread 1/4 spaghetti sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and one crosswise, over sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzarella. Repeat layering: 4 noodles, 1/2 cheese filling, 1/3 roasted vegetables, and 1/3 mozzarella, following by remaining spaghetti sauce. Top sauce with remaining roasted vegetables.
4. Cover with foil and bake at 375 degrees Farenheit for 35 minutes. Remove lasagna from oven, sprinkle with remaining mozzarella and parsley, and return to oven, uncovered, for 5 more minutes. Let cool for 10 minutes before serving.
Makes 8 servings.
Thursday, November 4, 2010
Oatmeal Muffins
Here is another recipe I had made prior to leaving for France, but am only getting around to blogging just now.
I didn't bother making the streusel, but have included this part of the recipe for those who may want it.
Streusel:
1/3 C oats (quick or old-fashioned, uncooked)
1/4 C flour
1/4 C firmly packed brown sugar
3 tbsp. margarine or butter, chilled and cut into pieces
Muffins:
1 1/2 C flour
1 C oats (quick or old-fashioned, uncooked)
1/2 C sugar
1 tbsp. baking powder
1 C low-fat milk
1/4 C vegetable oil
1 egg, lightly beated
1 tsp. vanilla
1/2 C to 1 C chocolate chips
1. Heat oven to 400 degrees Farenheit.
2. For streusel, combine oats, flour and brown sugar in small bowl; mix well. Cut in margarine until crumbly. Set aside.
3. For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, oil, egg and vanilla. Blend well. Add to dry ingredients all at once; stir just until moistened.
4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
5. Bake 18 to 20 minutes or until golden brown.
Makes 1 dozen.
I didn't bother making the streusel, but have included this part of the recipe for those who may want it.
Streusel:
1/3 C oats (quick or old-fashioned, uncooked)
1/4 C flour
1/4 C firmly packed brown sugar
3 tbsp. margarine or butter, chilled and cut into pieces
Muffins:
1 1/2 C flour
1 C oats (quick or old-fashioned, uncooked)
1/2 C sugar
1 tbsp. baking powder
1 C low-fat milk
1/4 C vegetable oil
1 egg, lightly beated
1 tsp. vanilla
1/2 C to 1 C chocolate chips
1. Heat oven to 400 degrees Farenheit.
2. For streusel, combine oats, flour and brown sugar in small bowl; mix well. Cut in margarine until crumbly. Set aside.
3. For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, oil, egg and vanilla. Blend well. Add to dry ingredients all at once; stir just until moistened.
4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
5. Bake 18 to 20 minutes or until golden brown.
Makes 1 dozen.
Sunday, October 31, 2010
Crème à la vanille
Here's another recipe for you, Eliza. Wheat-free and meat-free. Enjoy.
This recipe is absolutely delicious. I fell in love with these while in Paris this past fall, though I was buying the store-bought version then. They are so good that I actually brought one of them with me to the airport and ate it right before going through security (damn new rule of no liquids/gels on board!). I had brought one to the airport for Jerome too, but he didn't want it (Well... it is a dessert and we did pass customs at 11am. But whatever. You can only get these in France). I then proceeded to forget about his and managed to accidentally smuggle it back to Canada with me. After much debate (I mean, it was my last one!), I decided to share it with my friend Heather, who was a great support to me during our events in Paris, rather than just pig out on it myself. So there's the history behind these delicious little desserts. Though might I add, how is it possible that I've been to France a kizillion times before and had never had these???
Jerome's mom had given us a cookbook called Petites Crèmes awhile back, but I had never actually made anything from it (what was I thinking???). It has all sorts of different flavours of creams: vanilla, chocolate, coffee, apple, even rhubarb. So I set out to learn to make these the instant we got back. And despite Jerome's pleading, I've only made the vanilla one (even though I've made them several times) as I'm still just as in love with them now as I was in Paris. Perhaps one day when I truly OD on them, I'll make him some chocolate ones (or maybe on his birthday... teehee... wait... that's my birthday too... so maybe vanilla and chocolate??). Anyhow, I'm getting off track...
The dessert is a bit like a pudding, but way, way better than any pudding you'd get in Canada. The secret is using real vanilla bean (not liquid extract) and making sure that it's good quality. We're lucky enough to still have vanilla from our trip to Tahiti, which makes these absolutely delicious. Though I'm a bit concerned about how I will manage once we run out and have started e-mailing vanilla producers in Tahiti to see if anyone will ship us any, as it's way better than anything you find over here.
Ok, ok, so you just want the recipe and not all of my related babble... well here you go:
4 egg yolks
1 egg
2 C homogenized milk (3.25%) (don't substitute lesser fat milk)
1 vanilla bean (I use about 1/3 of a bean and split it in half)
a little less than a 1/2 C of sugar
1. Preheat the oven to 300 degrees Farenheit.
2. Beat the eggs in a bowl. Add the sugar and beat vigorously with a whisk for 3 minutes.
3. Slowly heat the milk with the vanilla bean in it in a pot. Once the milk is almost boiling, remove the vanilla bean and scrape the seeds into the milk. Pour the hot milk mixture onto the beaten eggs and mix well. (Note: if the milk is not hot enough, the texture of the pudding won't be thick enough. Also, you can't let the eggs sit for a long period while heating the milk, so be sure to do it as the milk is heating and re-beat a bit again if necessary).
4. While still hot, divide the mixture between 6 ramekins. Place them into a large baking dish (I use a 13 x 9 glass dish). Pour water into the dish, avoiding the ramekins, until the water is halfway up the sides of the ramekins. Cook for 30 minutes. (Note: cooking time varies depending on how high the water comes up the sides of the ramekins. The creams are done when they jiggle a bit when shaken and don't seem too liquidy. I have cooked them anywhere from 30 to 50 minutes. When eaten, the texture shouldn't be too liquidy).
5. Let the creams cool and then place them in the refrigerator for at least 1 hour before serving. Serve cold.
Note: before cooking, you can place a piece of vanilla on top of each cream.
This recipe is absolutely delicious. I fell in love with these while in Paris this past fall, though I was buying the store-bought version then. They are so good that I actually brought one of them with me to the airport and ate it right before going through security (damn new rule of no liquids/gels on board!). I had brought one to the airport for Jerome too, but he didn't want it (Well... it is a dessert and we did pass customs at 11am. But whatever. You can only get these in France). I then proceeded to forget about his and managed to accidentally smuggle it back to Canada with me. After much debate (I mean, it was my last one!), I decided to share it with my friend Heather, who was a great support to me during our events in Paris, rather than just pig out on it myself. So there's the history behind these delicious little desserts. Though might I add, how is it possible that I've been to France a kizillion times before and had never had these???
Jerome's mom had given us a cookbook called Petites Crèmes awhile back, but I had never actually made anything from it (what was I thinking???). It has all sorts of different flavours of creams: vanilla, chocolate, coffee, apple, even rhubarb. So I set out to learn to make these the instant we got back. And despite Jerome's pleading, I've only made the vanilla one (even though I've made them several times) as I'm still just as in love with them now as I was in Paris. Perhaps one day when I truly OD on them, I'll make him some chocolate ones (or maybe on his birthday... teehee... wait... that's my birthday too... so maybe vanilla and chocolate??). Anyhow, I'm getting off track...
The dessert is a bit like a pudding, but way, way better than any pudding you'd get in Canada. The secret is using real vanilla bean (not liquid extract) and making sure that it's good quality. We're lucky enough to still have vanilla from our trip to Tahiti, which makes these absolutely delicious. Though I'm a bit concerned about how I will manage once we run out and have started e-mailing vanilla producers in Tahiti to see if anyone will ship us any, as it's way better than anything you find over here.
Ok, ok, so you just want the recipe and not all of my related babble... well here you go:
4 egg yolks
1 egg
2 C homogenized milk (3.25%) (don't substitute lesser fat milk)
1 vanilla bean (I use about 1/3 of a bean and split it in half)
a little less than a 1/2 C of sugar
1. Preheat the oven to 300 degrees Farenheit.
2. Beat the eggs in a bowl. Add the sugar and beat vigorously with a whisk for 3 minutes.
3. Slowly heat the milk with the vanilla bean in it in a pot. Once the milk is almost boiling, remove the vanilla bean and scrape the seeds into the milk. Pour the hot milk mixture onto the beaten eggs and mix well. (Note: if the milk is not hot enough, the texture of the pudding won't be thick enough. Also, you can't let the eggs sit for a long period while heating the milk, so be sure to do it as the milk is heating and re-beat a bit again if necessary).
4. While still hot, divide the mixture between 6 ramekins. Place them into a large baking dish (I use a 13 x 9 glass dish). Pour water into the dish, avoiding the ramekins, until the water is halfway up the sides of the ramekins. Cook for 30 minutes. (Note: cooking time varies depending on how high the water comes up the sides of the ramekins. The creams are done when they jiggle a bit when shaken and don't seem too liquidy. I have cooked them anywhere from 30 to 50 minutes. When eaten, the texture shouldn't be too liquidy).
5. Let the creams cool and then place them in the refrigerator for at least 1 hour before serving. Serve cold.
Note: before cooking, you can place a piece of vanilla on top of each cream.
Tuesday, October 26, 2010
Back to Real Life
So there has been a real lull in my blogging to date... as many of you know, my mother-in-law passed away at the beginning of this month. So blogging hasn't been a priority lately, as I'm sure it won't be for a little while longer, as we settle back into real life here at home and catch up on everything back here.
It was all a bit of a crazy ordeal: visiting her regularly in the hospital, arranging her funeral, emptying out her apartment and shipping much of her stuff back to Canada, while at the same time dealing with a general strike in Paris and taking care of a 4/5 month old baby... I don't think we've ever been quite so happy to be back home.
However, despite the craziness my life has been over the past 6 weeks (or perhaps because of??), we still managed to try to enjoy French food and wine to the fullest while we were away. Well... the wine as much as any breastfeeding woman without a pump can... there were even a few super tasty desserts that I somehow only tried for the first time this trip, despite the fact that I've been going to Paris regularly for the past 15 or so years.
My new goal in life is to find recipes for some of these super delicious treats... as well as to learn how to make a pâte feuilleté (flaky pastry) as good as my mother-in-law's. We still have one in the freezer here that she made for us on her last trip out here that we will one day savour in her memory. And also, to make her famous crème caramel, that every single person we crossed in our trip over there this time talked to us about, even though I've never even had it! Jerome doesn't like crème caramel, which I guess explains why she didn't ever make it for us. But we have her handwritten recipe book with all of her recipes and over the next little while I'll make them and get them up here on the blog for all to enjoy.
I wanted to come on quickly to write, as Alanna pointed out to me that I somehow missed the flour in the Reverse Chocolate Chippers posted on Jan. 31/10. I've adjusted the recipe now, so it should work now if you make it :P Apologies to anyone who may have tried to make it already, as I'm sure it wouldn't have worked. But the cookies are delicious, so if you tried them before and they didn't work, be sure to try them again now that you have all of the ingredients.
On that note, I am going to go relax for awhile... I'm sure it'll still be a few good weeks before I'm back to cooking and baking as usual. Just one last thing...
In memory of Josiane: La tête haute by Les cowboys fringants
Monday, September 6, 2010
Chicken Curry
I got this recipe back in undergrad, many moons ago, from my roommate at the time, Aleya. This is an authentic homemade chicken curry and is delicious. I haven't made it in absolute ages and am not sure why... I think it may be because it doesn't freeze well, due to the potatoes. Though I suppose I could always just make it without the potatoes to freeze it and add them in the day I'm serving it. I served this with brown basmati rice and a salad.
This recipe makes quite a decent portion. I made it when we had people over for dinner this weekend and 5 of us ate it for dinner. I think there was enough leftover for Jerome and myself to eat it for another 3 dinners.
3 C chicken, skinned and cut into pieces
5 tbsp. oil (I just used a bit)
2 large onions, finely chopped
1 tin peeled tomatoes, chopped (I used the large can)
5 potatoes, peeled and chopped
2 tbsp. tomato paste
1 tsp. garlic paste
1 tsp. ginger paste (be sure to use fresh ginger and not powder, as it's not at all the same)
2 tsp. dried coriander
2 tsp. dried cumin
1/2 tsp. turmeric
1/2 tsp. red chili powder
3 tbsp. plain yogurt (optional)
salt to taste
lemon juice to taste
1. Heat the oil in a medium sized saucepan. Add the onions and fry until golden brown. Add the tomatoes, salt, ginger, garlic and all the powdered spices. Fry on low heat for 10 minutes, adding a little water at a time, until sauce is well blended.
2. Add yogurt (optional) and tomato paste and cook until sauce is dry. Add the meat and cook on medium heat, stirring occasionally until meat juices are dry.
3. Add 2-3 cups of water to desired consistency (the gravy should be quite thick if it is to be served with naan, paratha or rotli and slightly runny if it is to be served with rice).
4. When meat is tender, add potatoes and cook until potatoes are done.
5. Add lemon juice. Bring to a boil and serve with naan, paratha, rotli or rice.
This recipe makes quite a decent portion. I made it when we had people over for dinner this weekend and 5 of us ate it for dinner. I think there was enough leftover for Jerome and myself to eat it for another 3 dinners.
3 C chicken, skinned and cut into pieces
5 tbsp. oil (I just used a bit)
2 large onions, finely chopped
1 tin peeled tomatoes, chopped (I used the large can)
5 potatoes, peeled and chopped
2 tbsp. tomato paste
1 tsp. garlic paste
1 tsp. ginger paste (be sure to use fresh ginger and not powder, as it's not at all the same)
2 tsp. dried coriander
2 tsp. dried cumin
1/2 tsp. turmeric
1/2 tsp. red chili powder
3 tbsp. plain yogurt (optional)
salt to taste
lemon juice to taste
1. Heat the oil in a medium sized saucepan. Add the onions and fry until golden brown. Add the tomatoes, salt, ginger, garlic and all the powdered spices. Fry on low heat for 10 minutes, adding a little water at a time, until sauce is well blended.
2. Add yogurt (optional) and tomato paste and cook until sauce is dry. Add the meat and cook on medium heat, stirring occasionally until meat juices are dry.
3. Add 2-3 cups of water to desired consistency (the gravy should be quite thick if it is to be served with naan, paratha or rotli and slightly runny if it is to be served with rice).
4. When meat is tender, add potatoes and cook until potatoes are done.
5. Add lemon juice. Bring to a boil and serve with naan, paratha, rotli or rice.
Saturday, September 4, 2010
Chocolate Chocolate-Chip Cookies
This recipe was sent to me by Katie, who had gotten it off of the Whole Foods website - a store that I love and wish we had in Quebec...
If you make sure that the vanilla, cocoa and chocolate chips are gluten-free, then these cookies are gluten-free and a great option for anyone with Celiac disease. I made them for my sister this weekend, who has Celiac. Finally an easy dessert that I have the ingredients for that I can make for her when she's visiting!! These would be particularly good with peanut butter chips.
1/4 C butter, softened
3/4 C sugar
2 eggs
1/2 tsp. vanilla extract
1/3 C cocoa powder
1/4 C coconut flour (I picked this up at the bulk food store)
1/2 C chocolate chips
1/2 C chopped walnuts (optional)
1. Preheat oven to 350 degrees Farenheit and line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. Sift together cocoa and flour into a second bowl, then add to butter-sugar mixture and beat just until combined. Stir in chocolate chips and walnuts, then set aside to let batter rest for 5 minutes. (Coconut flour will absorb the liquid and thicken as it sits).
4. Drop the cookie dough by rounded teaspoonfuls onto prepared baking sheet, leaving 2 inches between cookies. Bake 13 to 15 minutes, or until cookies are slightly set in the centre. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Makes about 18 cookies.
If you make sure that the vanilla, cocoa and chocolate chips are gluten-free, then these cookies are gluten-free and a great option for anyone with Celiac disease. I made them for my sister this weekend, who has Celiac. Finally an easy dessert that I have the ingredients for that I can make for her when she's visiting!! These would be particularly good with peanut butter chips.
1/4 C butter, softened
3/4 C sugar
2 eggs
1/2 tsp. vanilla extract
1/3 C cocoa powder
1/4 C coconut flour (I picked this up at the bulk food store)
1/2 C chocolate chips
1/2 C chopped walnuts (optional)
1. Preheat oven to 350 degrees Farenheit and line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. Sift together cocoa and flour into a second bowl, then add to butter-sugar mixture and beat just until combined. Stir in chocolate chips and walnuts, then set aside to let batter rest for 5 minutes. (Coconut flour will absorb the liquid and thicken as it sits).
4. Drop the cookie dough by rounded teaspoonfuls onto prepared baking sheet, leaving 2 inches between cookies. Bake 13 to 15 minutes, or until cookies are slightly set in the centre. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Makes about 18 cookies.
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