Sunday, January 31, 2016

Day 31 Mardi Gras King Cake

Mardi Gras King Cake

1/2 Cup Coconut Milk
1/2 Cup Sugar
1 1/2 Teaspoons Salt
1/4 Cup Coconut Oil
1/4 Safflower Oil
1/3 Cup Warm Water
2 Packages Dry Yeast (4 1/2 Teaspoons)
Equivalent of 3 Eggs
Rind of 1 Lemon, grated
1/2 Teaspoon Nutmeg. freshly grated
4 Cups All Purpose Flour
1 King Cake Baby
Purple, Yellow and Green Sugars
Before rising

1. Combine milk, sugar, salt and oils.  Microwave until the coconut oil melts. After it cools, add the egg replacement. Dissolve the yeast in warm water in the bowl of a stand mixer, and let stand for 10 minutes.  While mixer is running with a dough hook attachment, alternate adding the wet and dry ingredients. Knead the dough for 5 minutes.  It should form a ball.
Risen dough

2.  Place the dough in a greased bowl, turn over, and cover with a damp cloth.  Let rise for 1 1/2 hours, until double in size.

Hiding the baby
3.  Punch dough down and knead a few minutes.  Divide the dough into thirds.  Roll each portion into a strip 24 to 28 inches long. Insert the baby into one of the strips.  Braid the strips and form a circle.  Secure the ends and place on a baking sheet with parchment paper.  Let rise until double in size, about 1 hour.
Braided and ready to bake

4.  Bake at 375 for 20 - 30 minutes until golden brown.  Cool completely.
Freshly baked

Lemon Glaze

1 1/2 Cups Confectioners' Sugar
Juice of 1 Lemon
Water if needed
Pinch of Turmeric (for coloring)

Mix all ingredients until smooth

5.  Frost cake with lemon glaze. Sprinkle with alternating stripes of purple, yellow and green sugars.

Goes well with Vinho Verde or Zinfadel.

Soundtrack Black Sage - Basement Vows

Saturday, January 30, 2016

Day 30 Bean and Vegetable Pasta

Bean and Vegetable Pasta

12 Ounces Whole Wheat Spaghetti
1 Tablespoon Olive Oil
1 Onion, chopped
2 Cloves Garlic, Minced
3 small Carrots, diced
1 Bell Pepper, chopped
2 Roma Tomatoes, chopped
1 Can Cannellini Beans
1/2 Cup Walnuts, chopped
1 Cup Pesto (see day 26)
Salt and Pepper to taste

1.  Cook the spaghetti in a large pot according to package directions.
Bean and vegetables

2.  Pour oil into skillet  Add onion and garlic and cook 5 minutes.  Add the carrots and cook until soft.  Add the pepper, tomatoes and beans.  Cook till warm.  The pepper and tomatoes should not be overcooked.  Add the walnuts.
Pasta with the pesto

3.  Drain pasta.  Return to large pot and add the pesto.  Mix well.  Add the bean and vegetable mix.  Stir well.  Add salt and pepper if needed.
Ready to serve

Goes well with Zucchini Slaw

Pairs well with 2007 Vieux Telegraph Chateauneuf du Pape

Soundtrack Fugazi - Steady Diet of Nothing

Friday, January 29, 2016

Day 29 Ginger Sesame Dressing

Ginger Sesame Dressing

1 Clove Garlic, minced
1/2 Just Mayo (the best vegan mayonnaise by far)
1 Tablespoon Fresh Ginger, grated
1 Green Onion, chopped
1 1/2 Teaspoons Rice Wine Vinegar
1 Teaspoon Soy Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon Stone Ground Mustard
1/2 Teaspoon Honey
Dressing ingredients

It is simple.  Mix everything together and blend well.
Blended dressing

Goes well with a lettuce salad

Soundtrack Jubliant Sykes - Wait For Me

Thursday, January 28, 2016

Day 28 Spaghetti with Mushroom Bolognese

Spaghetti with Mushroom Bolognese

4 Ounces Whole Wheat Spaghetti
1 Tablespoon Olive Oil
2 Large Shallots, chopped
3 Medium Carrots, peeled and finely chopped
10 Ounces Shitake Mushrooms, chopped
1/8 Teaspoon Salt
1/4 Teaspoon Pepper
15 Ounce Can Diced Tomatoes
1/2 Cup Red Wine
2 Tablespoons Fresh Oregano
Fresh ingredients

1.  Bring a large saucepan of water to a boil.  Cook pasta until tender. Drain pasta and return to the pot.

Bolognese sauce
2. Heat oil in a medium skillet.  Add shallots and carrots. Cook until shallots are translucent and carrots are soft.  Add mushrooms, salt and pepper.  Cook until mushroom are  wilted. Stir in tomatoes, wine and oregano., stirring often, until the sauce has thickened slightly.  Pour the sauce over the pasta and stir to coat.

Makes 2 Servings.

Goes well with a lettuce salad.

Sountrack  Moon Taxi - Daybreaker

Wednesday, January 27, 2016

Day 27 Oat Currant Scones

Oat Currant Scones

2 Tablespoons Earth Balance
1 1/4 Cup Rolled Oats
3/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Pastry Flour
1/4 Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Currants
Equivalent of 1 Egg
1/2 Cup Plain Coconut Milk Yogurt
2 Tablespoons Safflower Seed Oil
Scone ingredients

1.  Preheat oven to 425 F.  Line a baking sheet with parchment paper.  Melt Earth Balance.
Dry ingredients

2.  Stir together oats, flours, sugar, baking powder and soda, and salt in a large bowl.  Stir in currants and make a well in the center.  Combine butter, egg replacement, yogurt and oil in a small bowl; add to dry ingredients, stirring until just moistened.
Wet ingredients

3.  Turn out on to a floured surface and gently knead several times to form a ball.  Place the ball on the baking sheet and cut into 8 wedges.
Uncooked scones

4. Bake until lightly browned, 15 to 20 minutes.  Transfer to a rack and cool.  Use a serrated knife to separate the slices.
Baked scones

Goes well with apple slices

Soundtrack - Michael Jackson - Bad

Tuesday, January 26, 2016

Day 26 Polenta with Beans and Pesto

Polenta with Beans and Pesto

3 Small Carrots, chopped
1 Sweet Onion, chopped
1/2 Cup Mushrooms
Salt and Pepper to taste
1/4 Turmeric
1/3 Cup Vegetable Broth
Onions and carrots ready to cook

Place broth in skillet.  Add carrots and onion.  Cook until soft.  Add mushrooms and beans.  Cook on medium until all ingredients are hot.  Add the spices.  Cover and cook on low until the broth is absorbed.

Beans and veggies ready to serve

3 Cups Basil
1 Cup Arugula
1/4 Cup Walnuts
1/4 Nutritional Yeast
3 Garlic Cloves
Juice of 1 Lemon
Salt and Pepper to taste
1/2 Cup Walnut Oil

Add all ingredients to the foods processor.  Pulse a few times.  With the motor running, stream the oil into the processor.  Mix until all ingredients are well incorporated.

To serve, cut a slice of warm polenta in half.  Top with the bean mixture, then with the pesto.  Refrigerate any left over pesto.
Pesto ready to process
Pesto ready to serve

Goes well 2013 Pouilly Fuisse

Sountrack Arcade Fire - The Suburbs

Monday, January 25, 2016

Day 25 The Perfect Mimosa

The Perfect Mimosa

Bag of Oranges
One Fresh Squeezes Lemon
One Fresh Squeezed Lime
Bottle of Champagne
Bottle of Grand Marnier

Squeeze your orange juice into a empty wine bottle.  Add the juice of one lemon and one lime.  This is the secret ingredient.  The lemon and lime add a little extra zest to the drink.

Fill champagne glass halfway with juice.  Add 1 tablespoon of Grand Marnier.  Fill glass to the top with champagne.  Enjoy.

Goes well with pizza

Soundtrack Deftones - B Sides and Rarities

Sunday, January 24, 2016

Day 24 Ginger Orange Biscotti

Ginger Orange Biscotti

These are really hard texture biscotti.  When you dip them in a hot liquid, they are the perfect texture.

3/4 Cup Whole Wheat Pastry Flour
3/4 Cup All Purpose Flour
1 Cup Sugar
1/2 Cup Cornmeal
2 Teaspoons Ground Ginger
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
Equivalent of 3 Eggs, Vegan Replacement
Zest of 1 Orange
Juice of 1 Orange
Biscotti ingredients

1.  Preheat oven to 350 F.  Line a baking sheet with parchment paper.
Wet ingredients

2.  Mix flours, sugar, cornmeal, ginger, baking powder and soda, and salt in a large bowl.  Mix egg replacement, zest and juice till smooth.  Make a well in the dry ingredients and pour in the wet ingredients.  Mix with a wooden spoon until combined.
Unbaked logs

3.  Divide the dough in half.  Form each piece into a 14 X 1 1/2 inch log.  Place the logs on the baking sheet.
Once baked logs

4.  Bake 25 minutes, until firm enough to cut.  Cool in to the pan.  Decrease the oven temperature to 300 F.

5.  Slice the logs into 1/2 inch thick cookies.  Arrange cut side down on 2 baking sheets lined with parchment paper.  Bake until golden brown and crisp, 45 minutes.  If they are not crisp enough after 45 minutes.  Turn off the oven heat and let them sit in the oven for up to 30 minutes.  Transfer the biscotti to a wire rack to cool

Goes well with Matcha Yerba Mate Tea

Soundtrack Rainbow - Live in Germany 1976

Saturday, January 23, 2016

Day 23 Romaine Salad

Romaine Salad

3 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil
Salt and Freshly Ground Pepper, to taste
2 Teaspoons, Ouzo
1 Clove Garlic, minced
12 Cups Romaine, chopped
1 bunch Green Onions, chopped
2/3 Cup Cilantro, chopped
1/3 Cup Dill, chopped
1 Tablespoon fresh Mint, chopped

1. Add vinegar, olive oil, salt, pepper, ouzo, and garlic to a small jar.  Shake well.

2.  In a large bowl or container, mix romaine, onions, and herbs.  Toss well.  Drizzle dressing over salad and serve.

Goes well with pizza

Soundtrack Huey Lewis and the News - Greatest Hits

Day 22 Red Lentil Soup

Red Lentil Soup

6 Tablespoons Olive Oil
2 Onions, chopped
3 Cloves Garlic, minced
2 Teaspoons Cumin, ground
8 Cups Vegetable Broth
1 1/2 Cups Red Lentils
1/3 Cup Bulgur
2 Tablespoons Tomato Paste
1 Bay Leaf
Juice of one Lemon
Salt and Ground Pepper, to taste
1 Teaspoon Paprika
1 Teaspoon Cayenne Pepper
Soup ingredients

1.  Heat 2 Tablespoons oil in a soup pot.  Add onions and cook until softened. Add garlic and cumin, cook for 1 minute.  Add broth, lentils, bulgar, tomato paste and bay leaf; bring to a simmer, stirring occasionally.  Cover and cook over low heat until the lentils and bulgur are very tender,  25 to 30 minutes.  Discard the bay leaf.

2.  Use an immersion blender and puree, but still chunky.  If using a regular blender, puree half of the soup and return to the pot. Stir in lemon juice and season with salt and pepper.

3.  Just before serving, ladle the soup into 8 bowls.  Heat the  remain 4 tablespoons of oil in a small skillet and stir in paprika and cayenne.  Drizzle some of the spice mixture over each bowl.

Goes well with Wasa crackers

Soundtrack Macklemore and Ryan Lewis - White Privilege