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Strawberry Rhubarb Pie   Leave a comment

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I had the wonderful opportunity to hang out in Portland, OR last week. I had a great time and brought back some amazing produce procured from the Portland State University farmer’s market. Yes, you can get 5 pints of strawberries and good amount of rhubard through airport security.

Tools:

Kitchen scale
5-cup food processor
pie tin
mixing bowls
measuring cups (dry and liquid)
plastic wrap
Cooling Rack
Electric beater or stand mixer

Crust:

90 g wheat pastry flour (about 3/4c)
90 g whole wheat flour (about 3/4 cups)
1 ml salt (about 1/4 tsp)
Some good shakes of cinnamon
A few shakes of nutmeg (about 1/3 the amount of cinnamon)
90 g coconut oil (just more than 3 ounces, or just less than 1/2 c) – must be SOLID, so put in fridge for a few hours if necessary
100 ml water (very, very cold water)

Filling:
350 g rhubarb (4 extra large stalks)
700 g strawberries (between 2 – 3 pints)
30 ml arrowroot powder (2 tbs) (for a thicker pie double this amount, it was a tad runny after 3 hours cooling in the fridge)
55 g sugar (just more than 1/4 cup, add more if strawberries are tart)
Some good shakes cinnamon
A few shakes nutmeg (about 1/3 the amount of cinnamon)
20-25 ml lemon juice (I used one lemon juice ice cube, which is a 2/3 full cell in an ice cube tray), use less or omit if you do not like tart pies

Topping:
Cream from 403 ml (13.6 oz) can of coconut milk
15 ml brown rice syrup
Few good shakes cinnamon

  
For the crust:

  • Pulse flour, salt, and spices in food processor until combined (I used a 5-cup food processor)
  • Add oil and continue to pulse until no large chunks of coconut remain (just smaller than a dime is where I drew the line)
  • Add the water in two batches through the pour spout, pouring slowly while the machine is on
  • Let the processor run for a minute and you should have a big dough ball
  • Wrap in plastic wrap and refrigerate 1 hour

For the filling:

  • Wash, cut and weigh the rhubarb and strawberries, put off to the side in a bowl
  • Add arrowroot, sugar, spices, and lemon juice to large mixing bowl and mix well
  • Add fruit to the bowl and mix well

Next:

  • Preheat oven to 215 degrees C (420 degrees F)
  • Roll out pie crust and add to pie plate
  • Add filling to pie
  • Cook pie in heated oven for 15 minutes
  • Turn heat down to 202 degrees C (395 degrees F) and cook for 35 more minutes
  • Remove from oven when crust is slightly browned and let cool on a cooling rack for 30 minutes
  • Let cool in fridge for at least 2 hours

To make the topping:

  • Remove the coconut milk can from the refrigerator, do not tilt or shake, keep upright
  • Remove the top of the can and skim the cream off the top out the can (reserve the water for smoothies, drinking, etc)
  • Add coconut cream, brown rice syrup, and spices to the stand mixer bowl and whip on high 5 minutes, or add to mixing bowl and beat with an electric beater for 5 minutes
  • Eat or refrigerate for a thicker consistency 

Yum! Eat and share!

  

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Summer Veg – Pinto – Quinoa Stew – Slow cooker or stove-top   Leave a comment

Tools:
1.6 qt slow cooker or sauce pan
6 qt slow cooker or soup pot
Mandolin
Chef’s knife
Cutting board
Large spoon
Ladle or wooden stirring spoon

Ingredients: Pinto Beans
218g (1 cup) fresh pinto beans*
325g (1 medium) white onion
1 tsp garlic granules
1 tsp ground cumin
1 tsp ground coriander
1 tbs fresh, thai basil
water
oil, to coat crock

Methods: Pinto Beans
Gather ingredients and measure out
Slice onion ~3.2mm (1/8″ inch) thick, cut rounds into 8 pieces
Oil 1.6 qt crock
add herbs and spices
add onion
add pinto beans
fill with enough water to cover beans 50.8mm (2″)
Cook 3-4 hours

Ingredients: Veg – Pinto – Quinoa Stew
634g (2 medium) eggplants
450g (1 large) zucchini
111g (3 stalks) celery
1 – 411g (14.5 oz) can fire-roasted, diced tomatoes
10 medium tomatoes, fresh or frozen (thawed a little), deskinned
230g (1.25 cups) uncooked quinoa
3 cups vegetable broth
1-2 tbs fresh thai basil
2 tsp cumin (divided)
2 tsp garlic granules (divided)
2 tsp coriander (divided)
2 tsp sage
2 tbs miso paste
Prepared pinto beans
Oil, to coat crock

Methods: Veg – Pinto – Quinoa Stew
Gather ingredients and measure out – pinto beans will be about 1.5 hours into cooking
Oil the crock
Add sage, and half of the cumin, garlic granules, and coriander to crock
Slice eggplant and zuccini 3mm (1/8″) thick, cut pieces into halves, quarters, or sixths, until uniform in size
Julienne celery
Cut tomatoes in sixths or eighths, deskin
Add quinoa to crock
Add cut, summer veggies to crock
Add can of diced tomatoes
Add broth
Heat on high 2.5 hours

Add the pinto beans to the crock after 2.5 hours
Add the rest of the herbs/spices in between the summer veg
Cook 1 hour, stir
Remove some of the extra water and add the miso paste, stirring until dissolved
Add the miso broth back to the crock
Stir
Cook ten more minutes
Eat

Substitutions
* may substitute 1 cup dried pinto beans that have been soaked for twelve hours

Alternate flavor combos:
add the onion, a small can of green chiles, cumin, cilantro, and minced garlic to the pinto beans

Posted August 24, 2014 by deeats in Uncategorized

Hello world!   Leave a comment

I’m so excited to be sharing my fun times in the kitchen on this blog! I plan to share my shopping and cooking adventures, recipes, food porn, cookbook reviews and general tips for preparing yourself (and your friends) a delightful plate full of indehiscent proposals. Read the rest of this entry »

Posted January 8, 2012 by deeats in Uncategorized

Pumpkin Pie Bread   Leave a comment

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This delicious pumpkin pie-bread hybrid was easy to make because the pumpkin filling was made during Thanksgiving and frozen until this weekend. I based this bread off of the pumpkin bread recipe in The Happy Herbivore by substituting homemade pie filling for the sweetener, spices and pumpkin, and using more than the recipe called for which resulted in super moist pumpkin bread with a layer of pie filling just above the crust. I baked the bread in a glass bread pan for 1 hour and fifteen minutes, checking at the fifty-five, and one-hour-five-minute checkpoints. I also used the mystery flour in my pantry which was bought a few months ago but never labeled, so this exact bread might never be created again.

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Posted January 8, 2012 by deeats in Uncategorized

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