Fried Paneer

Fried Paneer is my new favorite food. It may be an acceptable no-sweetener substitute for cheesecake. That’s saying a lot!

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Latest Adventures in World Cuisine

It has been a long dry spell for me with cooking adventures, but I can say I have made up for it in the last couple of weeks. First, a huge THANK YOU to my teacher for Mexican cuisine, Melissa. We made tamales! Starting with raw and dried ingredients and making the sauces, making the masa, assembling and steaming. Incredible! I always knew something was missing when I had tamales in restaurants! Along the way, we also made the best red velvet cake ever for a friend’s birthday – the recipe is here:

http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html

Then, we celebrated the Winter Solstice with adventures in Rwandan cooking with one of our wonderful students. We trekked over to Holy Land in Minneapolis, and procured some goat for Goat Brochettes. However, given that we had more fabulous red sauce from the tamales, we used that on them – and they came out great! We also made Mandazi, and a Rwandan version of refried beans, Ibiharage. What a great way to wrap up a very hectic semester!

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No added sweetener banana muffins

I thoroughly enjoyed this recipe, which I adapted as follows: no honey added, used whole eggs, used 1/2 cup wheat flour, 1 and 1/2 cups barley flour, added a half cup or so of chopped walnuts. Very nice result.

http://www.yummly.com/recipe/external/Clean-Eating-Banana-Muffins-557911

Enjoy!

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Happy Spring!

I’m happy to report that we have made it to spring as well as to spring break. So I had a few minutes to slow down this weekend, and what would I do with that? Bake, of course! I selected my favorite go-to scone recipe. They came out extra-delightful this time – use regular oats (not quick cooking) and whole wheat white flour.

Tonight, though, I’m going to try Blueberry Grunt – I just learned of this dish from watching Master Chef Canada, and it looks yummy. Using Maine blueberries and a recipe from Cape Breton. Have to keep this all in the Atlantica family!

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Tea Time

Some of us in Minnesota are really getting sick of winter! I spent last month teaching Sustainable Enterprise in J-term, and working around class cancellations due to weather. I’m happy to report that we seem to be getting a break this week, with a possible three-day stretch of temps above freezing. Yes folks, not just above zero – above freezing!

One thing I am trying as a winter coping mechanism is to have a weekly tea time for colleagues in my building at Hamline – “weekly tea in GLC.” Hopefully we can take an hour or so out of our hectic weeks and relax over tea and snacks and spend some time connecting with each other as colleagues and friends across departments and disciplines. Already I’ve gotten some great leads on books and articles for follow up on the Sustainability theme. So wherever you are – try to take time out for tea this winter!

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What do you do with kale and quinoa?

Okay, how often does that question come up? We got some “serious” kale at the market the other day, and we have been looking for recipes with quinoa. This is what I found:

Quinoa Sweet Potato Kale and Sage Skillet

It is a lovely recipe. We used smoked paprika (and next time I might have a heavier hand with the paprika). This is great on its own, and also with a little shredded parmesan on top. Also, for those of you who are fans, sprinkled with a little hot sauce.

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Garbanzo Bean Cake? Sure – just add chocolate!

I was looking through this blog and noticed that the way I generally cope with these frigid winter days is that I bake … and bake … and bake! Chocolate helps too. So I started looking for GF + chocolate baked goods, and found a recipe that incorporates another of my favorite things – beans! Here it is:

Gluten Free Garbanzo Bean Chocolate Cake

This is truly delish. It’s a little dry and crumbly, though, which to me just hollers “ice cream me please” – but I didn’t have any on hand, so we had it in pure form last night. It’s a winner!

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