Wednesday, March 28, 2007
I am too impatient to wait for the weekend dog blogging, so I am cheating and am putting up pictures of our new baby rotti, Zoe. We got her from a breeder in Lexington, VA on our week long trip. She's the main reason we made a trip to Pensacola, Florida then to Lexington, VA.
She is adorable and as you can see, still quite teeny. She is almost 8 weeks old but she has quite the big mouth. She definitely has personality and she can be quite the fireball at times but each passing day with her is getting better and better. She is getting to know us more and has pretty much figured out her name is Zoe and responds quite well to it now.
The Vet says she'll be fully grown at 6 months. It's hard to imagine a teeny little thing get big in such a short amount of time and I somehow wish that she would stay small. Now, you can pick her up and put her away from things you don't want her near but I highly doubt that will be the case in a couple of months. She has already grown quite a big longer and taller with her ear getting bigger and her feet growing larger each day. I have to remember to cherish the baby cause it won't last very much longer.
Ahh...after a long day of traveling in the car, she has sprawled out by our couch to rest. Cutie pie!
All I really wanted the past two days at home has been a good bowl of soup with bread on the side and so I decided to make a vege-black bean soup.
3 celery sticks, sliced diagonally
8 baby carrots, diced
1 can of black beans, rinsed well
1 can of diced tomatoes
1/4 onion, diced
3/4 C frozen corn
1 chicken breast, diced
Now, I am not an expert on making soup but this one actually turned out pretty satisfactory. It was tasty. All I did was sauteed all the vegetables together in olive oil for about 5 minutes then added the drained and rinsed black beans, followed by the tomatoes with it's juices. After that heated through, I tossed in the vege broth and added the chicken and brought it to a boil then let it simmer for a good 20 minutes, adding the pasta 10 minutes into simmering and it's done!
I also have been looking long and hard for a good irish soda bread recipe that didn't include butter and at last while browsing through bakingsheet I came across her wonderful recipe . The only alteration I made was using soymilk instead of buttermilk to make it IBS safe.
Like I said, it's good to be home and cooking again in my very own kitchen. The simple pleasures in life.
Thursday, March 8, 2007
Sunday, March 4, 2007
1 tbs flour
5 tbs brown sugar
1 ts cinnamon
1 tbs canola oil
Combine ingredients and set aside
SIFT INTO A LARGE BOWL:
3 C flour
3/4 ts salt
2ts baking soda
1 1/2 ts cinnamon
1 ts nutmeg
1 ts cloves
1/4 ts allspice
1/4 ts ginger
Whisk ingredients with a wire whisk or fork until thoroughly blended.
IN A LARGE BOWL BEAT WELL WITH ELECTRIC MIXER:
16 oz can pumpkin
3/4 C canola oil
2 1/4 C granulated sugar
8 organic egg whites
Fold into wet ingredients:
2 large granny smith apples, peeled and chopped (~ 2 C)
With wooden spoon, add dry ingredients into wet stirring till blended. Pour batter into two non-stick loaf pans or muffin tins sprayed with cooking oil. Sprinkle on topping and bake 50 minutes at 350 Degrees F or for 30-35 minutes for muffins. Cool on racks.
The time is drawing near to when we head over to Pensacola Florida. The reality is hitting me that I will be returning to school. To culinary school and that pretty much freaks me out. It's like, going into an unknown domain. Not only am I so out of touch with school, but the thought of Chefs almost scare me. I imagine them at the top of the hierarchy and me at the end of the bottomless pit. Them glaring down at me, testing me to see if I will pull through this program. Am I being stupid? or is my anxiety justified, just preparing me for the true life as a pastry/baking student. A lowly, lowly nobody. I hope I can pull through......
Somehow for me, it seems easier or perhaps more interesting and fun to make breads than it is for me to cook actual food for dinner. I could never be on the carb diet. It's born in me to reach my hand out for bread daily.
The Chinese make amazing breads. I LOVE their paus filled with char sui, or red bean or lotus paste. YUM. I love their bakery items. How they smack together corn kernals and sausage and dough and make into some so delicious is beyong my dreams.
And lets not forget the Malaysian Roti Canai. No matter how many different recipes I try out and how many times I make it, it doesn't ever taste as wonderful as it does back in Seremban at the hackers stands. They make it look so easy, stretching the dough so thinly, but when I try to do it, it does everything BUT stretch out for me.
So the other night I decided to make Garlic Naan since I have been craving indian food for months. It's hard trying to find recipes online when you don't know exactly how they are going to turn out and it is pretty disappointing when it doesn't turn out after having spent hours preparing it with love.
None the less. I found a great recipe for Garlic Naan which I found on http://www.indiaforvisitors.com . I changed the recipe slightly since 1/4 ts of yeast didn't seem fitting to me at all. I made it 1/2 ts of yeast instead and it turned out really well.
1/2 ts yeast
4 tbs white sugar
1 C warm water
1 beaten egg
3 tbs milk
2 ts salt
4 1/2 C flour
2 tbs minced garlic
4 tbs butter (I omitted this)
I added the yeast to the flour mixture (sugar, salt, flour) and mixed to incorporate. I added the warm water, followed by the beaten egg and milk. I used a wooden spoon to draw the flour into the wet ingredients and then dumped it out on a floured surface and kneaded it to combine it.
I covered it in a bowl and let it sit ontop of the oven. I had muffins baking in there so it worked out. The heat from the oven helped my dough rise superfast! After it has doubled in size, punch down and knead in garlic on a floured surface.
Divide the dough into 12 balls, cover and let rest for 30 minutes or so.
Preheat the broiler. Stretch each ball into a long tear shape and place on greased baking sheet. Once all dough is on the baking sheets place under broiler for 1-2 minutes, watching carefully as it cooks uber fast! Turn it over and then watch again for another 1-2 minutes.
Viola! Easy as pie. You may brush with melted butter and top with more minced garlic.
I thought that since the recipe only had 3 tbs of milk and 1 egg, that my IBS wouldn't flare up but alas it did. I have been in pain the last 3 days because of my stupid need to consume yummy Naan. Next time, I'll try and see what happens if I use egg whites instead of a whole egg and soymilk instead of regular milk. It might work.