tag:blogger.com,1999:blog-316898832024-03-18T04:47:46.838-05:00Lactose-Free GirlA food blog - Un blogue de bouffeAméliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.comBlogger2580125tag:blogger.com,1999:blog-31689883.post-80590932750011579112024-03-16T17:16:00.003-05:002024-03-16T17:16:54.374-05:00Tarte au chocolat blanc caramélisé et aux clémentines<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzECoPDPSxGFoj3KDRewnUXhcJo5fwN1WSfxWP47LMKHg2egrcr6mZXLKpwgsoW62fX7lDUJhVvnlqvUa6kZuBJggPwxrsIMlUZABrPtCjPcYEwNj_4s6fACVIx0tLH-uzGYL3IjbyDdR9QpHsbgKPtmhoiBGMwD8B83UAbwmHy-EGX6W5hWpk/s4032/IMG_6245(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzECoPDPSxGFoj3KDRewnUXhcJo5fwN1WSfxWP47LMKHg2egrcr6mZXLKpwgsoW62fX7lDUJhVvnlqvUa6kZuBJggPwxrsIMlUZABrPtCjPcYEwNj_4s6fACVIx0tLH-uzGYL3IjbyDdR9QpHsbgKPtmhoiBGMwD8B83UAbwmHy-EGX6W5hWpk/w400-h300/IMG_6245(2).JPG" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8GmoCknKkArINPbZhdjEfRoE7cuFU0yQ_tjh6dfzvlk8BtUKa9f75F_Xhx_vUgmRAtR5fqBgz7MHzD-DocLA8buka2OJgpaObAGKY4j9jhSJ5QwC7YJwrmw7xB6k1ECh5aEmFub7CXw-K7eYhYfU6R0P-11600T959kKHrP-Qn4KnUfzrepn/s4032/IMG_6249(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8GmoCknKkArINPbZhdjEfRoE7cuFU0yQ_tjh6dfzvlk8BtUKa9f75F_Xhx_vUgmRAtR5fqBgz7MHzD-DocLA8buka2OJgpaObAGKY4j9jhSJ5QwC7YJwrmw7xB6k1ECh5aEmFub7CXw-K7eYhYfU6R0P-11600T959kKHrP-Qn4KnUfzrepn/w400-h300/IMG_6249(2).JPG" width="400" /></a></div><br />J’ai fait cette magnifique <a href="https://www.ricardocuisine.com/recettes/9267-tarte-au-chocolat-blanc-caramelise-et-aux-clementines">tarte au chocolat blanc caramélisé et aux clémentines</a> de Ricardo pour clore le temps des fêtes. C’était délicieux! (Et puis c’est drôle, parce que je pensais à Chère Sœur et à sa maisonnée, qui sont amateurs de chocolat blanc; je me trouvais justement chez eux le lendemain, et ils ont fait les <a href="https://www.ricardocuisine.com/recettes/2119-bonbons-aux-patates">bonbons aux patates</a> de Ricardo, qui étaient aussi sur ma liste! Très sucrés, un peu comme l’intérieur des œufs Cadbury, mais vraiment très bons!)<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmpnKcmmwvo9y0vjaSABwGhAkSRDfY5QGgC8Ape3vm83kVP138bp_hj_eADWcT0dPTxZICwopujjMQLYov_sU7mBbQ8vAStgtBQWCRK1VRrjcnvBK05VnC6qfeegEKW_tvEjLLP0k29sAOXu2-TmZh5j4j7NopfIN7eARJRX9UkjTBeEdWFEu/s4032/IMG_6268(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmpnKcmmwvo9y0vjaSABwGhAkSRDfY5QGgC8Ape3vm83kVP138bp_hj_eADWcT0dPTxZICwopujjMQLYov_sU7mBbQ8vAStgtBQWCRK1VRrjcnvBK05VnC6qfeegEKW_tvEjLLP0k29sAOXu2-TmZh5j4j7NopfIN7eARJRX9UkjTBeEdWFEu/s320/IMG_6268(2).JPG" width="240" /></a></div><br />
Pour cette recette, ça vaut la peine d’acheter un chocolat blanc végétalien, pour éviter le lactose. J’ai fait caraméliser le chocolat blanc pendant 30 minutes (au lieu de 40) et j’ai trouvé ça un peu trop brun à mon goût; je le ferais moins longtemps la prochaine fois.
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Pour faire les meringues, il faudrait tracer des cercles sur l’envers d’un papier parchemin, ce serait mieux que de les faire à main levée comme moi! Je trouve que les miennes étaient un peu trop grosses. Bien sûr, une fois que les meringues sont sur la tarte, elles vont ramollir. C’est très joli pour décorer, mais si vous allez manger la tarte sur quelques jours, il vaut mieux conserver les meringues dans un contenant hermétique à la température de la pièce.
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Quant à la garniture, je pense que je m’en tiendrais à des arilles de grenade au lieu du sarrasin caramélisé. Ce serait plus simple, plus joli et plus è mon goût, mais c’est tout-à-fait subjectif.
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<i>Pour les meringues au cacao</i> <br />
160 g (¾ tasse) de sucre<br />
3 blancs d’œufs, tempérés<br />
1 c. à soupe de cacao, tamisé<br /><br />
<i>Pour la croûte au chocolat</i><br />
150 g (1 tasse) de farine tout usage non blanchie <br />
25 g (¼ tasse) de cacao, tamisé <br />
¼ c. à thé de sel<br />
115 g (½ tasse ou 1 bâton) de beurre sans lactose, ramolli<br />
45 g (1/3 tasse) de sucre à glacer<br />
2 jaunes d’œufs, tempérés<br /><br />
<i>Pour le crémeux au chocolat blanc caramélisé</i><br />
250 g (9 oz) de chocolat blanc sans lactose, haché<br />
2 c. à thé de gélatine<br />
3 c. à soupe d’eau froide<br />
2 tasses de crème sans lactose<br /><br />
<i>Pour le sarrasin caramélisé (voir note plus haut)</i><br />
1 c. à soupe de miel<br />
45 g (¼ tasse) de sarrasin grillé (kasha)<br /><br />
<i>Pour la garniture</i><br />
3 clémentines<br /><br /><br />
<i>Pour les meringues au cacao</i><br />
Placer la grille au centre du four. Préchauffer le four à 200 °F. Tapisser une plaque de cuisson d’un tapis de silicone ou de papier parchemin. (Je vous dirais même de tracer vos cercles sur l’envers du papier parchemin, pour pouvoir faire des meringues de la bonne taille.)
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Dans la partie supérieure d’un bain-marie, chauffer le sucre et les blancs d’œufs en remuant au fouet jusqu’à ce que le sucre soit dissous. Retirer le bol du bain-marie.
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Fouetter la préparation de blancs d’œufs au batteur électrique jusqu’à ce que la meringue soit complètement refroidie et jusqu’à l’obtention de pics fermes (l’utilisation du batteur sur socle facilite l’exécution de cette étape). Incorporer le cacao en fouettant de nouveau.
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Transvider la meringue dans une poche à pâtisserie munie d’une douille unie. Façonner de petites meringues directement sur la plaque.
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Cuire au four 2 heures ou jusqu’à ce que les meringues soient sèches et se décollent facilement. Éteindre le four et laisser sécher 2 heures en laissant la porte du four entrouverte à l’aide d’une cuillère de bois. Retirer du four et laisser refroidir sur la plaque. Les meringues se conservent 3 semaines dans un contenant hermétique à la température ambiante.
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<i>Pour la croûte au chocolat</i><br />
Dans un bol, mélanger la farine, le cacao et le sel.
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Dans un autre bol, crémer le beurre et le sucre au batteur électrique. Ajouter les jaunes d’œufs, un à la fois, et mélanger jusqu’à ce que le mélange soit lisse.
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À basse vitesse ou à l’aide d’une cuillère de bois, incorporer les ingrédients secs en mélangeant jusqu’à ce que la pâte soit homogène. Répartir la pâte uniformément dans un moule à tarte à fond amovible de 23 cm (9 po) de diamètre et 2,5 cm (1 po) de hauteur. Presser fermement la pâte dans le fond et sur la paroi du moule. À l’aide d’une fourchette, piquer le fond de l’abaisse. Réfrigérer 30 minutes.
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Placer la grille au centre du four. Préchauffer le four à 400 °F.
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Couvrir la croûte d’une feuille de papier parchemin et y déposer des pois secs (ou de céramique). Cuire au four 18 minutes. Retirer les pois et le papier de la croûte, puis poursuivre la cuisson au four 2 minutes pour bien assécher la croûte. Laisser refroidir complètement sur une grille. Réduire la température du four à 250 °F.
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<i>Pour le crémeux au chocolat blanc caramélisé</i><br />
Déposer le chocolat sur une plaque de cuisson antiadhésive ou tapissée d’un tapis de silicone.
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Cuire au four 40 minutes (je recommande moins longtemps) en prenant soin de bien le mélanger à l’aide d’une spatule toutes les 10 minutes ou jusqu’à ce qu’il soit de couleur caramel. Transvider le chocolat dans un bol.
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Déposer le moule à tarte sur une plaque. Réserver.
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Dans un petit bol, saupoudrer la gélatine sur l’eau. Laisser gonfler 5 minutes.
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Dans une casserole, porter la crème à ébullition à feu moyen. Retirer du feu. Verser sur le chocolat caramélisé. Ajouter la gélatine et remuer au fouet jusqu’à ce qu’elle soit complètement dissoute. Passer la crème au tamis directement dans la croûte. Réfrigérer 3 heures ou jusqu’à ce que le crémeux soit pris.
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<i>Pour le sarrasin caramélisé</i><br />
Tapisser une plaque de cuisson d’un tapis de silicone ou de papier parchemin.
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Dans une petite poêle antiadhésive à feu moyen, cuire le miel de 1 à 2 minutes. Ajouter le sarrasin et mélanger à l’aide d’une cuillère de bois pour bien enrober chaque grain du miel. Répartir le sarrasin sur la plaque. Laisser refroidir complètement. Le sarrasin caramélisé se conserve 1 semaine dans un contenant hermétique à la température ambiante.
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<i>Pour le montage</i><br />
À l’aide d’un zesteur, prélever de longs zestes fins sur les clémentines. Réserver.
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Sur un plan de travail, peler à vif les clémentines. Composter les pelures. Lever les suprêmes des clémentines.
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Au moment de servir, décorer la tarte de quelques meringues, de sarrasin caramélisé, de zestes et des suprêmes de clémentines.
</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgkQ0lexOTPpKTDmnLi_4eFPQKAzN2mgFRyDlAR_i2KHmj4HVCRbWZYMhzOGBO0WR1Q23otIHrXdaFxcH5zv-t5uS-pdZ3_4Ne7ZepAcWEmdLDyK5yYX9ixpTPDf6TH1qDgUH8Wglu1v3l7df_BM2MR69p_NrY0utbvX6I030yH7T0L8MLVW8/s4032/IMG_6242(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgkQ0lexOTPpKTDmnLi_4eFPQKAzN2mgFRyDlAR_i2KHmj4HVCRbWZYMhzOGBO0WR1Q23otIHrXdaFxcH5zv-t5uS-pdZ3_4Ne7ZepAcWEmdLDyK5yYX9ixpTPDf6TH1qDgUH8Wglu1v3l7df_BM2MR69p_NrY0utbvX6I030yH7T0L8MLVW8/w400-h300/IMG_6242(1).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuhehCH7JAYvVdRC_RhPuKHzhaI77ExxdXSzugj9sRxs6n8XAAZen5gdxyJFVhSUbnwvk7RgaD6e_F9U99R1_07qMmaLQrqeiUj9AlHC-vmHjXER4KFfTCtiE9927xLiiFXMm0ANvQfZoEeU7ZiIpTx5DEMuEFeSI9QYZeC0nqIhHN_mOhQR5/s4032/IMG_6246(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuhehCH7JAYvVdRC_RhPuKHzhaI77ExxdXSzugj9sRxs6n8XAAZen5gdxyJFVhSUbnwvk7RgaD6e_F9U99R1_07qMmaLQrqeiUj9AlHC-vmHjXER4KFfTCtiE9927xLiiFXMm0ANvQfZoEeU7ZiIpTx5DEMuEFeSI9QYZeC0nqIhHN_mOhQR5/w400-h300/IMG_6246(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-43171166185583453462024-03-16T17:03:00.000-05:002024-03-16T17:03:06.257-05:00Ginger Sesame Pineapple Beef<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2keF1rgBUkGhmjwJ8nJBFE42_m3ltjIXpV8Q2E-M9Tlx_h7BFhZeLZgyn18wRoDpDshXIK4S2Z998B39uT7NZr0rwqlE4rHnusdBvGUF477YKmJkJI-a0y4r5eMdDYvu3qlCj74V83gd8nuSWysbXjGl9QjwPYYcDek81BPAMxbFsCPG9Ucv/s4032/IMG_6317(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2keF1rgBUkGhmjwJ8nJBFE42_m3ltjIXpV8Q2E-M9Tlx_h7BFhZeLZgyn18wRoDpDshXIK4S2Z998B39uT7NZr0rwqlE4rHnusdBvGUF477YKmJkJI-a0y4r5eMdDYvu3qlCj74V83gd8nuSWysbXjGl9QjwPYYcDek81BPAMxbFsCPG9Ucv/w400-h300/IMG_6317(2).JPG" width="400" /></a></div><p></p>I made this <a href="https://www.halfbakedharvest.com/ginger-sesame-pineapple-beef/">ginger sesame pineapple beef</a> a while back, and it was delicious! I mean, it was so good that even the Fox finished his plate.
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The recipe calls for homemade sweet Thai chili sauce and gave directions. I used less actual chili sauce than called for, and halved all the amounts and still had enough for the recipe. The quantities below are mine.
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The original recipe called this a “20-minute dish” and, while I do not remember how long it took me to make, I do know that it was way more than 20 minutes. Plan accordingly. Serve with rice or your favorite equivalent.
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<i>For the homemade sweet Thai chili sauce</i><br />
3 Tbsp. honey<br />
1 Tbsp. ketchup<br />
1 tsp. chili sauce (I used sriracha)<br />
1 tsp. lime zest<br />
1 Tbsp. lime juice<br />
1 ½ tsp. rice vinegar<br />
1 tsp. tamari or soy sauce<br />
1 ½ tsp. grated ginger<br />
1 small clove grated garlic<br />
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Shake ingredients together in a glass jar.<br /><br />
<i>For the ginger sesame pineapple beef</i><br />
1 ½ lbs. ground beef (or chicken or pork; I used 2 lbs. beef)<br />
black pepper and Korean chili flakes<br />
2 Tbsp. butter<br />
4 cloves garlic, chopped<br />
¼ cup pickled ginger (or 1 Tbsp. fresh grated ginger; I used the latter)<br />
1 ½ cups broccoli florets<br />
1 ½ cups fresh pineapple chunks<br />
1/3 cup tamari or soy sauce<br />
¼ cup Thai chili sauce (see above)<br />
¼ cup chopped green onions<br />
2 Tbsp. sesame seeds<br />
4 Persian cucumbers, chopped<br />
2 cups cilantro, chopped<br />
½ cup Thai basil, chopped<br />
2 Tbsp. lime juice<br />
1/3 cup chopped roasted peanuts<br /><br />
In a large skillet, combine the beef, black pepper, and chili flakes. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, and ginger. Cook 2 minutes, until the butter browns and the beef gets crispy.
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Mix in the broccoli and ¾ cup pineapple. Pour over the tamari, sweet chili sauce, and 1-2 tablespoons of ginger juice from the pickled ginger. Cook until the sauce coats the beef, 2-3 minutes. Mix in the green onions and sesame seeds. Remove from the heat.
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In a bowl, toss ¾ cup pineapple chunks with the cucumbers, cilantro, basil, lime juice, and peanuts.
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Serve the beef and broccoli over bowls of rice. Top with the pineapple herb salad. Add the chopped green onions, and if desired. Enjoy!
Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-30285006683190986192024-03-06T14:51:00.000-06:002024-03-06T14:51:17.267-06:00Zotter Chocolate<p>I tried some chocolates from <a href="https://www.zotterusa.com/">Zotter Chocolate</a> a few months ago, and I went back for more. They are an organic, fair-trade, bean-to-bar company and they have a lot of options that are vegan (ergo, lactose-free) and/or low-sugar. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbPK8m19BFH8QpXm5wIdT4Jcm6vkJrjvjFFeGlXgDS9EX4ZK8Sma4ZP6OGIP06H2CdRmrTYPD552ZDXAXnUcKr3Ha9TSkqsVEvaa5ngX_2oaGI0Eiddy9y_vR63A34e2XVf52VUtdMF86IouozKdoai8NW8H391mBi72Priy6eyCprPsnjxVm/s4032/IMG_4410(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFbPK8m19BFH8QpXm5wIdT4Jcm6vkJrjvjFFeGlXgDS9EX4ZK8Sma4ZP6OGIP06H2CdRmrTYPD552ZDXAXnUcKr3Ha9TSkqsVEvaa5ngX_2oaGI0Eiddy9y_vR63A34e2XVf52VUtdMF86IouozKdoai8NW8H391mBi72Priy6eyCprPsnjxVm/w400-h300/IMG_4410(3).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Their <a href="https://www.zotterusa.com/product/dark-chocolate/">classic dark chocolate</a> was really, really good. A great flavor, and very smooth – that is clearly quality stuff! <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHKaD3xMEKU0kuoB3IYvQDqEfNK-AIyYgD1xB5hZ4XN-jaQxdt50-pdktm8xf3SyeRDyC30_PIBzVyG_hYfTqgaQaYRGja_qpvsuy7bi0urVSBAHX_ONjJATN78HD-tsPVhPaY9z2se-JgD3i2JMZ6PEEfb4ii59ET1Zkvm3H9RRst4ZqYw0g/s4032/IMG_6977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHKaD3xMEKU0kuoB3IYvQDqEfNK-AIyYgD1xB5hZ4XN-jaQxdt50-pdktm8xf3SyeRDyC30_PIBzVyG_hYfTqgaQaYRGja_qpvsuy7bi0urVSBAHX_ONjJATN78HD-tsPVhPaY9z2se-JgD3i2JMZ6PEEfb4ii59ET1Zkvm3H9RRst4ZqYw0g/w400-h300/IMG_6977.JPG" width="400" /></a></div><br /><div><br /></div><div>The <a href="https://www.zotterusa.com/product/dark-chocolate-with-coconut-mango-sweetened-only-by-fruit/">fruit-sweetened chocolate</a> was too bitter for me, but I liked the <a href="https://www.zotterusa.com/product/70-dark-chocolate-with-maple-sugar/">maple sugar one</a>. I also tried their <a href="https://www.zotterusa.com/product/ginger-in-coconut/">candied ginger in coconut couverture</a>, which was delightful, though I wouldn’t call it chocolate. Still good! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mww7AzB_DuE3B31t7hBx5W2SlrVX_rjf_0rN-mxUkZ4wSIUr7K04iAcMZWvfZzRiFzFuLocR8JdD-I-r601g0ow8Ha1ChF5xvzTkzOjyqXOtxXP2VBBq802Iu6dJxtFku9wWD1syAPqguTyNbJqV72mzZhAtOWyJe-lAtfC9KYMZrOgURjPH/s4032/IMG_4412(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3mww7AzB_DuE3B31t7hBx5W2SlrVX_rjf_0rN-mxUkZ4wSIUr7K04iAcMZWvfZzRiFzFuLocR8JdD-I-r601g0ow8Ha1ChF5xvzTkzOjyqXOtxXP2VBBq802Iu6dJxtFku9wWD1syAPqguTyNbJqV72mzZhAtOWyJe-lAtfC9KYMZrOgURjPH/w400-h300/IMG_4412(3).JPG" width="400" /></a></div><br /><div><br /></div><div>For Christmas, I tried a few seasonal bars: coconut marzipan (in which the coconut was a bit too flaky for me); a tangerine, matcha and coconut bar (which was delightful); and holiday cheer, which was a cranberry ganache covered in dark chocolate. I loved that one! I also got a raspberry-coconut candy bar, which was made with vegan white chocolate and dried fruit powder. It was very pink and had a bright fruity flavor, which was sweet but not overpoweringly so. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNf5ff3m9bA080cdW9uMwOuiKykH0xkzGRrTO7EnyZQ5xn7lmCoE6Y-cHI85loCCPnJKjHigPQaiVE0NXrbJGu5WXo3B1soxe-PLiXqX4oLku4L79PS6Ap_sbJTT3DdsfEWYCbY3HhMeBCiz3ybJVSMITiWrpnA3gmVx6K1PE7fssWblTuUMft/s4032/IMG_5381(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNf5ff3m9bA080cdW9uMwOuiKykH0xkzGRrTO7EnyZQ5xn7lmCoE6Y-cHI85loCCPnJKjHigPQaiVE0NXrbJGu5WXo3B1soxe-PLiXqX4oLku4L79PS6Ap_sbJTT3DdsfEWYCbY3HhMeBCiz3ybJVSMITiWrpnA3gmVx6K1PE7fssWblTuUMft/w400-h300/IMG_5381(3).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pHXYGQfOT9jChFdztgec4H5fLTk4A1VnB74ersVk_QIhUArRdzstWnnScxFE9oTIz-vsLBPYG11enbAq1MiyALizuJ8c2LpsBRuFESmXryU1vahMZy1v6zrmguKqaPTDHITESi5dk8Wsf5O_mEHdWkw6fTgybIi6tWMzN5Z2cGk_qvTy0npf/s4032/IMG_5394(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pHXYGQfOT9jChFdztgec4H5fLTk4A1VnB74ersVk_QIhUArRdzstWnnScxFE9oTIz-vsLBPYG11enbAq1MiyALizuJ8c2LpsBRuFESmXryU1vahMZy1v6zrmguKqaPTDHITESi5dk8Wsf5O_mEHdWkw6fTgybIi6tWMzN5Z2cGk_qvTy0npf/w300-h400/IMG_5394(3).JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_wD5IypwnTQ_vWNSsEY6jkK1QUU2_oKP28UkWw5foRmO0fy2dcVp7E3M7MyU8LZE3F-9QKc1sDpzMzExba31DYif59VEgAKyQKwCR3C0Ztf0ZuRSf-tZL-8ubEqoEk9XleENsrkBNVm262Erbmt2DBmO9RmZ4GkOwxysssayqPG-nKXqBwiM/s4032/IMG_5883(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_wD5IypwnTQ_vWNSsEY6jkK1QUU2_oKP28UkWw5foRmO0fy2dcVp7E3M7MyU8LZE3F-9QKc1sDpzMzExba31DYif59VEgAKyQKwCR3C0Ztf0ZuRSf-tZL-8ubEqoEk9XleENsrkBNVm262Erbmt2DBmO9RmZ4GkOwxysssayqPG-nKXqBwiM/w400-h300/IMG_5883(2).JPG" width="400" /></a></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3A9jIxc8rs1E4arehgR6hSPCtp_1w_b5yYOJ1Q3Fc4WoFwQygGxV7B4CkD93yHDHq0FfR8kIkpLTy6e23NqgzS0vXLPaIr4e67pXpORfj7XYY-0myHJ9Ghopwi4AIBZ_PB93n3wptDN9c61Gb26QJ8tQBRaSAS43m6jct3gOhpreAy27396p/s4032/IMG_5838(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3A9jIxc8rs1E4arehgR6hSPCtp_1w_b5yYOJ1Q3Fc4WoFwQygGxV7B4CkD93yHDHq0FfR8kIkpLTy6e23NqgzS0vXLPaIr4e67pXpORfj7XYY-0myHJ9Ghopwi4AIBZ_PB93n3wptDN9c61Gb26QJ8tQBRaSAS43m6jct3gOhpreAy27396p/w400-h300/IMG_5838(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>All in all, I really enjoy Zotter chocolates!Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-38031594445329243042024-03-03T17:48:00.000-06:002024-03-03T17:48:00.713-06:00Black-and-White Sesame Tarts<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgu88hqfF8ny-nM1zw8YKqUMWps3m-MCMRLgwAJiMhT-Pr2Xpp2aRJZ4ntnkqJQfCatFtY-7ryw3o9TwXhCf8MCgHTwxTiA0FKarEjnwqRI4aHOati3KxgQWyMhXPFNRaZVcDKw7EfAVCULs41cyRSygjb3yUzItjxPvcfDFjU6jroSKCCxcU/s4032/IMG_6163(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpgu88hqfF8ny-nM1zw8YKqUMWps3m-MCMRLgwAJiMhT-Pr2Xpp2aRJZ4ntnkqJQfCatFtY-7ryw3o9TwXhCf8MCgHTwxTiA0FKarEjnwqRI4aHOati3KxgQWyMhXPFNRaZVcDKw7EfAVCULs41cyRSygjb3yUzItjxPvcfDFjU6jroSKCCxcU/w400-h300/IMG_6163(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkSgFFXIB8QDJGzRIXgDsIiGtlKrhD57udSMrCwX_4_sDizuPJ7FeA0d2mZlAag5ZxI1_ZzwoKTd8aUtHrqiBwXwSG8YS7hEPBznREyATEwztBSc63K1DFiiL1q1kxtWyhs2LEX8ePTi9dIz-Ueo4E_g-eNX386M7O99DbDcP40MLZKwvptly/s4032/IMG_6162(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkSgFFXIB8QDJGzRIXgDsIiGtlKrhD57udSMrCwX_4_sDizuPJ7FeA0d2mZlAag5ZxI1_ZzwoKTd8aUtHrqiBwXwSG8YS7hEPBznREyATEwztBSc63K1DFiiL1q1kxtWyhs2LEX8ePTi9dIz-Ueo4E_g-eNX386M7O99DbDcP40MLZKwvptly/w400-h300/IMG_6162(2).JPG" width="400" /></a></div><br /><p></p>Several years ago, I read an article about the restaurant <a href="https://www.bonappetit.com/story/elske">Elske</a> in <i>Bon Appétit</i>, and immediately noticed the recipe for <a href="https://www.bonappetit.com/recipe/black-and-white-sesame-tarts">black-and-white sesame tarts</a>. It’s more involved than I typically go for, and black sesame paste remains a specialty ingredient, but since I had bought some (see <a href="https://www.lactosefreegirl.com/2023/12/black-tahini-and-poppy-seed-swirls.html">black tahini and poppy seed swirls</a> as well as <a href="https://www.lactosefreegirl.com/2024/02/sweet-potato-and-black-sesame-marble.html">sweet potato and black sesame marble bundt cake</a>), I knew that I had to make these already!
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A few words of warning… I couldn’t find halva in stores, so I ended up getting some online; I won’t name the brand, but it was well-rated. However, the consistency was that of brown sugar, not at all what I was expecting! I would have been much better off with something by Hebel & Co, like <a href="https://hebelco.com/products/organic-molly-yeh-peanut-butter-chocolate-crisp">this awesome peanut butter and chocolate crisp halva cocreated by Molly Yeh</a>. I highly recommend it, I have only good things to say about that one!
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I used bittersweet chocolate instead of milk chocolate, and that’s what I wrote below. Also, my black tahini was much stiffer than my white tahini, so I left the black tahini pudding at room temperature before piping it into the tart shells. Finally, a very important detail: I had enough filling to make about 18 tarts, but the recipe says the yield is 12 tarts. Just plan to make extra dough so you can have extra tarts, you won’t regret it!
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In short, these tarts are so much work, and they are also so, so good! Worth it.
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<i>For the puddings</i><br />
¼ cup cold water<br />
1 tsp. unflavored powdered gelatin<br />
4 oz. lactose-free white chocolate, chopped<br />
1/3 cup regular (white) tahini<br />
4 oz. dark chocolate, chopped<br />
1/3 cup black tahini<br />
kosher salt<br />
1 1/3 cup lactose-free cream<br />
1 cup lactose-free whole milk<br />
½ cup granulated sugar, divided<br />
8 large egg yolks<br /><br />
<i>For the tart shells and assembly</i><br />
2 large eggs<br />
4 large egg yolks<br />
1 Tbsp. light corn syrup<br />
1 cup powdered sugar, sifted<br />
2 Tbsp. whole wheat flour<br />
½ tsp. ground cinnamon<br />
1 pinch ground allspice<br />
1 pinch ground cloves<br />
1 pinch ground nutmeg<br />
1 pink kosher salt<br />
2 ¾ cups all-purpose flour, plus more for the surface<br />
11 Tbsp. chilled lactose-free butter, cut into pieces<br />
5 oz. halva, crumbled<br />
faky sea salt (I used vanilla fleur de sel)<br /><br /><br />
<i>For the puddings</i><br />
Place water in a small bowl and evenly sprinkle gelatin over. Let sit until gelatin is softened, 10–12 minutes.
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Meanwhile, place white chocolate and regular tahini in a medium bowl, then place dark chocolate and black tahini in another medium bowl. Add a pinch of salt to each bowl and set side by side. Bring cream, milk, ¼ cup granulated sugar, and a big pinch of salt to a simmer in a medium saucepan over medium-low heat, whisking to dissolve sugar. Vigorously whisk egg yolks and remaining ¼ cup granulated sugar in a third medium bowl until pale yellow and thick.
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Remove saucepan from heat and very slowly drizzle about 1 cup hot cream mixture into egg mixture, whisking constantly. Whisk egg mixture into remaining cream mixture in saucepan. Set saucepan over medium heat and cook, whisking constantly, until mixture is thick enough to hold the marks of the whisk, about 3 minutes. Immediately remove from heat and add gelatin mixture; whisk until dissolved.
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Strain custard through a fine-mesh sieve into a large bowl (you should have about 4 cups), then divide between the 2 bowls filled with tahini and chocolate. (If you have a kitchen scale and want to be exact, measure out 12 oz. custard per bowl.) Let warm custard sit on top 5 minutes so the heat slowly melts the chocolate.
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Using an immersion blender (or a regular blender), blend white chocolate mixture until smooth and incorporated. Repeat with milk chocolate mixture (no need to wash blender). Cover each one with plastic wrap, pressing directly onto surface and eliminating air bubbles, and chill puddings until set, at least 4 hours.
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Remove puddings from fridge, uncover, and whisk vigorously until smooth. Transfer each pudding to a piping bag; twist ends of bags to seal and secure with rubber bands. Cut off tips to create about a ½"-wide opening on each bag.
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Slide both filled bags side by side into a third piping bag. Simultaneously apply slow, even pressure to filled bags to push puddings into third bag in equal amounts so that they are side by side. Slide out filled bags as they empty and you fill the third bag. Once the third bag is about three-quarters full, remove original bags. Twist end of bag with both fillings and secure with a rubber band. Repeat process, emptying original bags into a fourth bag, twist end to close, and secure with a rubber band. Chill bags at least 1 hour to allow pudding to firm up again. (Puddings can be made 3 days ahead. Keep chilled.)
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<i>For the tart shells and assembly</i><br />
Beat eggs, egg yolks, and corn syrup in a small bowl with a fork until no streaks remain.
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Pulse powdered sugar, whole wheat flour, cinnamon, allspice, cloves, nutmeg, kosher salt, and 2¾ cups all-purpose flour in a food processor to combine. Add butter and pulse until largest pieces are the size of a pea. With the motor running, stream in egg mixture; process until dough forms a single mass around the blade.
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Transfer dough to a work surface and knead a couple of times to work in dry bits. Divide in half and form each into a ½"-thick disk. Wrap in plastic and chill until firm, at least 2 hours.
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Preheat oven to 350 °F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out between 2 sheets of parchment paper dusted with all-purpose flour until 1/8" thick (dust with more flour as you work if needed). If dough becomes difficult to handle, slide onto a baking sheet (with parchment) and chill a few minutes before proceeding.
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Here, the original recipe recommended a 4” round cookie cutter, but I recommend 4 ½”. Using cutter, punch out 6 rounds; save scraps for another use. Working one at a time, firmly press rounds into jumbo muffin cups, working into corners and up sides. Press out any creases so pastry is smooth and an even thickness all over. Prick bottoms of crusts in several places with a fork and freeze until firm, 10–15 minutes.
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Bake crusts, rotating halfway through, until golden brown, 15–20 minutes. Let cool 15 minutes in pan, then turn out onto a wire rack and let cool completely. Repeat process with remaining disk of dough.
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Scatter halvah across bottoms of crusts. Snip a ¾"-wide opening from tip of fuller bag of puddings. Applying slow, even pressure and twisting top of bag as you go, pipe puddings in a swirl pattern to fill each crust; start at edges and work your way toward the center. When pudding runs out, continue with remaining bag. Sprinkle tarts with sea salt just before serving. (Dough can be made 3 days ahead; keep chilled. Crusts can be baked 1 day ahead; store tightly wrapped at room temperature.)
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGhqNWMk4k1eOOThjiv36q3G9z6UEqWcxXlOrjeRbZqkQUj5espe2CKIUtQj41vDpZVABDn9S8r8mGihUmcaEhPV6O_4nTlBsrsiHtqliYXH8Xnw1RjQZNG14FZAXM722fixoBJpia81j87TWuNfjvumbGyUET-b1fPdz_piCs1TS96kjNPZw/s4032/IMG_6164(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGhqNWMk4k1eOOThjiv36q3G9z6UEqWcxXlOrjeRbZqkQUj5espe2CKIUtQj41vDpZVABDn9S8r8mGihUmcaEhPV6O_4nTlBsrsiHtqliYXH8Xnw1RjQZNG14FZAXM722fixoBJpia81j87TWuNfjvumbGyUET-b1fPdz_piCs1TS96kjNPZw/w400-h300/IMG_6164(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOYh68IZRy50UjlO75Y8NMf0wcXeGNByeTr0IAenRcDqUcc18xJ-6OE24l-RrsQYU9IHQuqJEi9ewF4JRVFHvj7P-0cJPpUAclbmTwoJLhkDqVzpnY5_655WlvzjLxUd3Z2DX2vBPDY-RavMuSJJFIkTNsSQPD0i2btcpOJN_MWK4l3y0qH-G/s4032/IMG_6184(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsOYh68IZRy50UjlO75Y8NMf0wcXeGNByeTr0IAenRcDqUcc18xJ-6OE24l-RrsQYU9IHQuqJEi9ewF4JRVFHvj7P-0cJPpUAclbmTwoJLhkDqVzpnY5_655WlvzjLxUd3Z2DX2vBPDY-RavMuSJJFIkTNsSQPD0i2btcpOJN_MWK4l3y0qH-G/w400-h300/IMG_6184(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTEeoYSeinhu6ulZtXTvxBP_26GqHxySBKivi13Z7De41Z8y6KXQ4xEwLt19yV7cxw3Fifa11yl1Z73YV0Iha9Xzm9znbonS1Eu6LrggCEYF1Seo1y8BuGYUfsQAFmu3IIN5QX3Zo5Os6FPW5iEddvHVYYzEy7EJXSK94GrIaGYZak95TjFP8/s4032/IMG_6185(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTEeoYSeinhu6ulZtXTvxBP_26GqHxySBKivi13Z7De41Z8y6KXQ4xEwLt19yV7cxw3Fifa11yl1Z73YV0Iha9Xzm9znbonS1Eu6LrggCEYF1Seo1y8BuGYUfsQAFmu3IIN5QX3Zo5Os6FPW5iEddvHVYYzEy7EJXSK94GrIaGYZak95TjFP8/w400-h300/IMG_6185(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-4506178453746662852024-03-02T20:58:00.005-06:002024-03-02T20:58:38.070-06:00Oatmeal Banana Bread<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bwgP186udG6wj9jWQHp21SgwYZfU5DCtdRMgyOncwKoXykliuKrqYvQ4p-finIGivB2SfV8MnAO9B9uubGrIJzqk03Gjp5ikJ6NVYTQwMZ5PeeC4thTB0iLUsVbVfbaA-DueXu85-viDXL-JwkQvlxgyI7TCosXY05n3iX0fuorAtlKENXOb/s4032/IMG_6301(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9bwgP186udG6wj9jWQHp21SgwYZfU5DCtdRMgyOncwKoXykliuKrqYvQ4p-finIGivB2SfV8MnAO9B9uubGrIJzqk03Gjp5ikJ6NVYTQwMZ5PeeC4thTB0iLUsVbVfbaA-DueXu85-viDXL-JwkQvlxgyI7TCosXY05n3iX0fuorAtlKENXOb/w400-h300/IMG_6301(2).JPG" width="400" /></a></div><br /><p></p>I made these <a href="https://weelicious.com/flourless-pumpkin-chocolate-muffins-recipe/">oatmeal pumpkin muffins with chocolate chips</a> and found them alright, but they annoyed me from the start because they were originally billed as “flourless pumpkin muffins” even though the recipe has you put oat flakes in a blender. Which means you’re basically making oat flour, so while the muffins are wheat-free, they don’t qualify as flourless in my opinion. But anyway, I felt like I hadn’t gotten my fill of oatmeal and chocolate chips, so I made <a href="https://www.eatingwell.com/recipe/8035108/oatmeal-banana-bread/">oatmeal banana bread with chocolate chips</a>. The kids really liked this one!
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(As an aside, as I type this, I can’t help but notice that on the original post, Walmart says one could purchase all the ingredients for US$41.95, which seems absolutely outrageous to me. Obviously, you have to buy a package of flour or cinnamon and then only use a bit for the recipe, but… man, inflation!)
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I used 1 1/3 cups white whole wheat flour instead of a mixture of all-purpose white and whole wheat flour.
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⅔ cup all-purpose flour<br />
⅔ cup whole-wheat flour<br />
½ tsp. baking soda<br />
½ tsp. ground cinnamon<br />
¼ tsp. ground ginger<br />
¼ tsp. salt<br />
⅔ cup old-fashioned rolled oats plus 1 Tbsp., divided<br />
1 ½ cups mashed ripe banana<br />
½ cup packed light brown sugar<br />
½ cup lactose-free plain whole-milk yogurt (I used Greek yogurt)<br />
¼ cup canola oil or other neutral oil<br />
1 tsp. vanilla extract<br />
1 large egg, at room temperature<br />
⅓ cup dark chocolate chips (60-70%) plus 1 Tbsp., divided (I would use ½ cup + 1 Tbsp. next time)<br /><br />
Preheat oven to 350 °F. Lightly coat a 9-by-5-inch loaf pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on the long sides of the pan.
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Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon, ginger, salt and 2/3 cup oats together in a medium bowl.
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Combine banana, brown sugar, yogurt, oil, vanilla and egg in a large bowl; stir until well mixed.
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Add the dry ingredients to the wet ingredients; stir until just combined. Stir in 1/3 cup chocolate chips.
<br /><br />
Pour the batter into the prepared pan. Sprinkle with the remaining 1 tablespoon each chocolate chips and oats. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes (I baked mine 55 minutes and should have baked it a bit longer, but I think I had more banana purée than called for). Cool completely in the pan on a wire rack, about 35 minutes. Using the parchment overhang, remove the bread from the pan and serve.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZdhuahVaXVEOobBLNU8og-ABEG3qsxSrs-f3LeiUi4K2CvlqDuu8g-OjD0PC9tWC4BEwF1BrQoy_wy1oWqak_hh-0pSWw6-ztubjUDTt0Fa8rVWQ8R6CoRjgGqtPm2fb9xaLvruqWAqxAP2zWPp2JiTq68wQLrca5KCBn1PmItnyknur3WW1/s4032/IMG_6306(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZdhuahVaXVEOobBLNU8og-ABEG3qsxSrs-f3LeiUi4K2CvlqDuu8g-OjD0PC9tWC4BEwF1BrQoy_wy1oWqak_hh-0pSWw6-ztubjUDTt0Fa8rVWQ8R6CoRjgGqtPm2fb9xaLvruqWAqxAP2zWPp2JiTq68wQLrca5KCBn1PmItnyknur3WW1/w400-h300/IMG_6306(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-11949901738200340162024-03-02T19:11:00.006-06:002024-03-02T19:11:53.555-06:00Turkey Taco Bowls<p>I made this <a href="https://tasty.co/recipe/weekday-meal-prep-turkey-taco-bowls">turkey taco bowl</a> to take on the plane with me in January. It was the first time I was taking a meal with me, but I loved it! The meal itself was great, the avocados were still green, and I also liked being able to have a leisurely connection during which I wasn’t running around looking for, and overpaying for, fast food. This makes about 4 servings. (My dessert was Belvita sandwich cookies with chocolate filling.)</p>
2 Tbsp. oil<br />
1 red bell pepper, sliced<br />
1 yellow bell pepper, sliced<br />
1 large red onion, sliced<br />
1 tsp. salt<br />
1 tsp. pepper<br />
1 lb. ground turkey<br />
1 Tbsp. taco seasoning (I use <a href="https://www.lactosefreegirl.com/2011/05/chimol.html">this recipe</a>)<br />
28 oz. diced tomato, drained<br />
2 cups rice, cooked<br />
1 can black beans, drained and rinsed<br />
1 can corn<br />
1 jar salsa<br />
1 lime, sliced into wedges<br />
lactose-free sharp cheddar cheese, grated<br />
fresh cilantro, for garnish<br />
(I added an avocado, cubed and tossed in lemon juice)<br />
<br />
Heat oil in a large skillet over medium-high heat.
<br /><br />
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
<br /><br />
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
<br /><br />
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
<br /><br />
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
<br /><br />
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
<br /><br />
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYj_yzKL5B0LJtcu6zFtCE3EzjwiAJQW7cILEPZxOlfekHXSuqX_u4a9YeRAf9uDlAiDflJdCa5qwBcEL6Ok7v01rt6-7LZHh4LVjXCTtvMB9feB-6ydbEAi3muK9mu4IUWSif1TTPzbEmkrSS4BH7W2A3CJIyF61cVYBKoiu_s2V0-cWWI2Xq/s4032/IMG_6238(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYj_yzKL5B0LJtcu6zFtCE3EzjwiAJQW7cILEPZxOlfekHXSuqX_u4a9YeRAf9uDlAiDflJdCa5qwBcEL6Ok7v01rt6-7LZHh4LVjXCTtvMB9feB-6ydbEAi3muK9mu4IUWSif1TTPzbEmkrSS4BH7W2A3CJIyF61cVYBKoiu_s2V0-cWWI2Xq/w400-h300/IMG_6238(1).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-17519316667054143782024-02-25T15:24:00.004-06:002024-02-25T15:24:41.642-06:00Muffins clémentines, fleur d'oranger et miel<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOP8HQxcamT2tkdaKVOmRwhEd_FokIkm8JWRQ3T7Ia-YU-mPgm7CQeozK_DUxcoFbXKj1cDfJPajA7gKJdJias167msvtdQXhDV0pF1qMPJ7ECcaAhVlDqpZW00dhdsoKJQx4ic6pzYGcS9OuUNQ7dnmOt9FyHY05AergagI9a4J6oxKyeRcX/s4032/IMG_6146(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOP8HQxcamT2tkdaKVOmRwhEd_FokIkm8JWRQ3T7Ia-YU-mPgm7CQeozK_DUxcoFbXKj1cDfJPajA7gKJdJias167msvtdQXhDV0pF1qMPJ7ECcaAhVlDqpZW00dhdsoKJQx4ic6pzYGcS9OuUNQ7dnmOt9FyHY05AergagI9a4J6oxKyeRcX/w400-h300/IMG_6146(2).JPG" width="400" /></a></div><br /><p></p>Juste après le temps des fêtes, j’ai fait ces <a href="https://juliedesgroseilliers.com/recettes/muffins-aux-clementines-fleur-doranger-et-miel/#google_vignette">muffins clémentine, fleur d’oranger et miel</a> de Julie DesGroseilliers, parce que ce n’est pas très souvent que j’ai des clémentines à la maison! Ils sont relativement santé, avec les graines de chanvre et de lin, en plus du yogourt grec, et ils ne sont pas trop sucrés. Et c’est bien dur de résister au parfum de la fleur d’oranger et des clémentines! Quand ils étaient encore un peu tièdes, leur texture était parfaite, mais ils étaient un peu plus denses le lendemain. À ce moment-là, je les ai trouvés peut-être un peu fades, mais je vous dis que toastés puis beurrés, ou alors servis avec de la confiture orange-canneberges, c’est un vrai délice!
<br /><br />
2 clémentines<br />
2 œufs<br />
1/3 tasse d’huile d’olive<br />
1/3 tasse de miel<br />
1/3 tasse de yogourt grec nature sans lactose<br />
¼ tasse d’eau de fleur d’oranger<br />
1 ½ tasse de farine blanche non blanchie<br />
½ tasse de flocons d’avoine à cuisson rapide<br />
¼ tasse de graines de chanvre<br />
¼ tasse de graines de lin moulu<br />
½ c. à soupe de poudre à pâte<br />
¼ c. à thé de sel<br /><br />
Préchauffer le four à 350 °F. Graisser un moule à muffins en silicone. (J’ai obtenu 14 muffins en tout, alors j’ai essayé aussi des caissettes en papier dans un moule en métal, et je confirme que le moule en silicone est de mise!)
<br /><br />
Prélever le zeste des clémentines et déposer dans un mélangeur (ou dans un petit robot culinaire).
<br /><br />
Peler les clémentines et déposer les morceaux (sans la pelure) dans le mélangeur.
<br /><br />
Ajouter les œufs, l’huile d’olive, le miel, le yogourt et l’eau de fleur d’oranger. Bien mélanger jusqu’à l’obtention d’une texture lisse. Réserver.
<br /><br />
Mélanger ensemble le reste des ingrédients. Incorporer les ingrédients liquides et mélanger.
<br /><br />
Verser la préparation dans 12 moules à muffins recouverts de caissettes en silicone.
<br /><br />
Cuire 23 minutes ou jusqu’à ce que les muffins soient cuits et légèrement dorés.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbk8zTUyycqglwEqwWoB42koGauYJ8M4aIO6VvsGt8t4ZpfMyQooqw3bxWpPv2F15HFlPE7mj0Xn3fu3sxxAEYqyk1d6TRKm1S6sY-Y-CK_PUFlLqEy9nZQwP8UbCI1HdFWhaxOMfvQVHxnah0esmjwnuGaZQ1CzW5MlVJP7DpQaMb8fF58dJa/s4032/IMG_6148(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbk8zTUyycqglwEqwWoB42koGauYJ8M4aIO6VvsGt8t4ZpfMyQooqw3bxWpPv2F15HFlPE7mj0Xn3fu3sxxAEYqyk1d6TRKm1S6sY-Y-CK_PUFlLqEy9nZQwP8UbCI1HdFWhaxOMfvQVHxnah0esmjwnuGaZQ1CzW5MlVJP7DpQaMb8fF58dJa/w400-h300/IMG_6148(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-79308762025382986212024-02-25T15:19:00.004-06:002024-02-25T15:19:47.864-06:00Carbonara Pizza<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA7hCYLJhoi0XwisAuah0R21pLrWD_0b4yO-fl3bOfYZivHzP34lplnpR_pJh2bJDq0vIv0gKsL86ZO5HPTdoNhZaf74rLvC-9oe5yhFdpobR4PGQjai1PRxEEPGGM64izLN4t0twnGvjK2Aee0C3eC6cI3I-Lq__KwVa9j36buh9wSR67O5S/s4032/IMG_6256(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA7hCYLJhoi0XwisAuah0R21pLrWD_0b4yO-fl3bOfYZivHzP34lplnpR_pJh2bJDq0vIv0gKsL86ZO5HPTdoNhZaf74rLvC-9oe5yhFdpobR4PGQjai1PRxEEPGGM64izLN4t0twnGvjK2Aee0C3eC6cI3I-Lq__KwVa9j36buh9wSR67O5S/w400-h300/IMG_6256(2).JPG" width="400" /></a></div><br /><p></p>When my family saw this <a href="https://www.realsimple.com/carbonara-pizza-recipe-8419488">carbonara pizza</a> in Real Simple, they asked me to make it. I followed the instructions the first night, then, based on my experience and feedback from my family, improved on them for the second night. Here is my version, though honestly it’s very similar to my <a href="https://www.lactosefreegirl.com/2018/10/pizza-oeufs-bacon.html">bacon and egg pizza</a> already.
<br /><br />
4 oz. diced pancetta or chopped thick-cut bacon<br />
1 lb. fresh pizza dough, at room temperature<br />
all-purpose flour, for dusting<br />
1 cup shredded lactose-free whole-milk mozzarella cheese<br />
¼ cup Pecorino Romano cheese, grated, plus more for topping<br />
¼ tsp. ground black pepper, plus more for topping<br />
2 large eggs<br />
1 Tbsp. chopped chives, for topping<br /><br />
Preheat oven to 450 °F with a rack in lower third position. Do NOT use a pizza stone.
<br /><br />
Place pancetta in a large skillet. Cook over medium, stirring occasionally, until golden and starting to crisp, about 6 minutes. Remove from heat. Transfer pancetta to a paper-towel-lined plate to drain.
<br /><br />
Gently stretch dough into a 12-inch round on a lightly floured work surface. Transfer to a lightly floured baking sheet. Sprinkle evenly with mozzarella and Pecorino Romano, leaving a ¾-inch border around edges. Top with cooked pancetta and sprinkle with pepper.
<br /><br />
Bake until crust is puffed but still pale and cheese is melted, about 5 minutes. Meanwhile, place eggs in a small bowl or measuring cup (do not whisk).
<br /><br />
Carefully pull rack with pizza out from oven and tip eggs onto center of pizza. Using a fork, carefully spread egg whites over a larger area to help eggs cook evenly. Return to oven and bake until whites are set and yolks are jammy, about 8 minutes.
<br /><br />
Break yolks with a spoon and drizzle all over pizza, if desired (I prefer mine a bit more set, so no thank you). Top with chives, Pecorino Romano, and several grinds of pepper.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq8ObN9ukDTuoFJlNfz-QZwbHzfP2f_mjxwy_JqhpLbsIf0AFlCI7bu27bvrI5DhV9qYMslyQbSRvtDrgnBCht8OSxu9lFenWjocg0GnPny4wp9w0bbjJqMKbigRm80YF_fc_Gv8SwoDMUD0ZLo32iuUzm5pxI5RQl5Bj3AWUQCy5r80zdWTP/s4032/IMG_6251(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQq8ObN9ukDTuoFJlNfz-QZwbHzfP2f_mjxwy_JqhpLbsIf0AFlCI7bu27bvrI5DhV9qYMslyQbSRvtDrgnBCht8OSxu9lFenWjocg0GnPny4wp9w0bbjJqMKbigRm80YF_fc_Gv8SwoDMUD0ZLo32iuUzm5pxI5RQl5Bj3AWUQCy5r80zdWTP/w400-h300/IMG_6251(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zILs7WX0MyqDFIksWe_rThQ9lDX_OU1-G4eOcAuFrWy-m9UcKgpxYOptAPUtsY2nJCtkyO3u2tuh-4Huxdfz-qsB4uWNAnJv1SNzSNCZx_jUklID3c7FsdBxzVWpLscJWEsUh74WEkK0Vcg0ebO_Turf0fLQy32I9RDvBu_lwX0LVCeZL7i_/s4032/IMG_6231(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-zILs7WX0MyqDFIksWe_rThQ9lDX_OU1-G4eOcAuFrWy-m9UcKgpxYOptAPUtsY2nJCtkyO3u2tuh-4Huxdfz-qsB4uWNAnJv1SNzSNCZx_jUklID3c7FsdBxzVWpLscJWEsUh74WEkK0Vcg0ebO_Turf0fLQy32I9RDvBu_lwX0LVCeZL7i_/w400-h300/IMG_6231(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1mok0yCIphzWL8L836xoRgfPObeQrCFhyphenhyphenZpOygGSulFc_Fn09r4XivURlysUsR4QM6o4qhoLh2vNhSK2lV8pIz0HNcdLFxjNtLZzAtISs5Htp3dF4ry2P_YK4DD6HTwlMzSUoO9BoKu3D-gd2StPTkvsrlZyzMwT086G9mJk7wKYsHGwUG_z/s4032/IMG_6234(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1mok0yCIphzWL8L836xoRgfPObeQrCFhyphenhyphenZpOygGSulFc_Fn09r4XivURlysUsR4QM6o4qhoLh2vNhSK2lV8pIz0HNcdLFxjNtLZzAtISs5Htp3dF4ry2P_YK4DD6HTwlMzSUoO9BoKu3D-gd2StPTkvsrlZyzMwT086G9mJk7wKYsHGwUG_z/w400-h300/IMG_6234(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-16122711696481555112024-02-25T14:42:00.001-06:002024-02-25T14:42:11.026-06:00Apple, Cheddar, and Chicken Melts<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Gw9URAO7rfc14Db4Iz8HyjIlWZQeZtgtXp6_RgVCMOiEo7OQNuFqf4ZZQI9rledCL4_u5kL0Nu_JNsTcnT3KqoSceMFPgGwF7ecb4W08SrAwnZk9IXrAMqQWbH8pqV_H94LEuqCXp3EJp0GJKeDRkR1z0aIl0nJKbfz6OIEK839CWJYDciF9/s4032/IMG_6216(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Gw9URAO7rfc14Db4Iz8HyjIlWZQeZtgtXp6_RgVCMOiEo7OQNuFqf4ZZQI9rledCL4_u5kL0Nu_JNsTcnT3KqoSceMFPgGwF7ecb4W08SrAwnZk9IXrAMqQWbH8pqV_H94LEuqCXp3EJp0GJKeDRkR1z0aIl0nJKbfz6OIEK839CWJYDciF9/w400-h300/IMG_6216(2).JPG" width="400" /></a></div><br /><p></p>I made this recipe after the holidays – it’s adapted from <a href="https://www.thekitchn.com/recipe-apple-cheddar-amp-chicken-melts-234140">The Kitchn</a>. I didn’t feel like making coleslaw, so I used thinly sliced apples; you can also use leftover turkey instead of chicken. And since I don’t think my teeth could handle toasted country bread (did I mention I cracked a crown on Boxing Day?), I used Martin’s potato bread. This is basically a glorified grilled cheese, baked in the oven, and it’s great.
<br /><br />
8 (½-inch-thick) slices sourdough bread (from a 9-inch round boule; see note above)<br />
4 Tbsp. lactose-free butter, softened<br />
4 tsp. honey mustard<br />
2 ½ cups shredded, cooked chicken<br />
1 ½ cups grated lactose-free sharp cheddar cheese<br />
1 small Gala apple, cored and cut into matchsticks<br />
4 oz. Brussels sprouts (about 5), finely shredded with a knife or food processor attachment<br />
1 Tbsp. lemon juice<br />
kosher salt<br />
freshly ground black pepper<br />
<br />
Arrange a rack in the middle of the oven, place a baking sheet on the rack, and heat the oven to 450 °F.
<br /><br />
Spread the butter evenly on one side of each of the 8 slices of bread. Spread the honey mustard on the opposite side of 4 slices of the bread.
<br /><br />
Using oven mitts, carefully remove the hot baking sheet from the oven. Place all the bread slices, butter-side down, on the baking sheet. Evenly distribute the shredded chicken among the mustard-spread bread slices, then distribute the cheese on the remaining 4 bread slices.
<br /><br />
Return the baking sheet to the oven and bake until the cheese is melted and bubbling, about 10 minutes. Meanwhile, make the slaw.
<br /><br />
Combine the apple, Brussels sprouts, and lemon juice in a small bowl. Taste and season with salt and pepper as needed.
<br /><br />
Remove the baking sheet from the oven and transfer the bread slices with the chicken to a cutting board. Evenly distribute the apple and Brussel sprouts slaw over the chicken. Place the remaining bread slices cheese-side down on top of the slaw to close each sandwich. Cut each sandwich in half and serve.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBV9eGrEyaacz_Ek9Tpv7u4bhRWL_tUqB23A1aq5U73W32mhCeVe7AW4dPJovMLMQh_mbwjttJlIicB6V5SNJoPnIeAR7j00tQ0q1zcein3uZrO_rR1mDJJC2PShV6TU6-ElyeYznEue9ShXX-awgi8YPAnTucNWZZg0HrDRv22hs9-Tj9GjY/s4032/IMG_6215(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBV9eGrEyaacz_Ek9Tpv7u4bhRWL_tUqB23A1aq5U73W32mhCeVe7AW4dPJovMLMQh_mbwjttJlIicB6V5SNJoPnIeAR7j00tQ0q1zcein3uZrO_rR1mDJJC2PShV6TU6-ElyeYznEue9ShXX-awgi8YPAnTucNWZZg0HrDRv22hs9-Tj9GjY/w400-h300/IMG_6215(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrb-RYVjty0CxMo6theS7wKmpYQ2Xn8RJw0xh1LKkfNBit7XlPkJbRCgxqlYWByiGxpKw-RYTStkKBDv4l7UCS5esYIvLqblEsrtsSwG33GwPUo0GY6XY9prP1PuQQcfTskfg4qAc_2Wu08k-8e_HgAdgZ9QCOKsCMuERuIJ2f2r2IhaXqUMkQ/s4032/IMG_6218(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrb-RYVjty0CxMo6theS7wKmpYQ2Xn8RJw0xh1LKkfNBit7XlPkJbRCgxqlYWByiGxpKw-RYTStkKBDv4l7UCS5esYIvLqblEsrtsSwG33GwPUo0GY6XY9prP1PuQQcfTskfg4qAc_2Wu08k-8e_HgAdgZ9QCOKsCMuERuIJ2f2r2IhaXqUMkQ/w400-h300/IMG_6218(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-46856132685565487992024-02-25T14:21:00.002-06:002024-02-26T10:35:50.874-06:00Miscellaneous product reviews<p> Hebel & Co’s <a href="https://hebelco.com/products/organic-molly-yeh-peanut-butter-chocolate-crisp">peanut butter chocolate crisp halva</a>, which they made in collaboration with Molly Yeh, is fantastic. 10/10, no notes, go buy some and thank me later.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUtOWKwoCt7F-_-yxrKGV5yhOU89vnNJqhhguVGlCtp9RiTqd1wA5UX4LrO9YWlQ_jqAbPyTVYOHpDUep8zbp_xfdYHV6XxTIe6br7PQRycVQgnHKq57L8gj02G0B3b2PQZ8bK7GvbUTzLhAuRL65xVoJ7o1LM_VJFDTxT32QRlpy04QXH3Xl/s4032/IMG_5513.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUtOWKwoCt7F-_-yxrKGV5yhOU89vnNJqhhguVGlCtp9RiTqd1wA5UX4LrO9YWlQ_jqAbPyTVYOHpDUep8zbp_xfdYHV6XxTIe6br7PQRycVQgnHKq57L8gj02G0B3b2PQZ8bK7GvbUTzLhAuRL65xVoJ7o1LM_VJFDTxT32QRlpy04QXH3Xl/s320/IMG_5513.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4D-P3Qdx_MvjYXHwgvk5XM-0rSVci5QNdlSV4RYHwHPpr-bKl3aEALHeFKdcjnuUlC08b3F61iZvcIUOAZUy7HRURPkTwEK6eNzSZET_AFKkGLNjxattEjeC9_0yDrpER9Jck5o-aA7ceIcVBKTkLmq7cwHVimcr8NUoWk-m_3BQKOHwq4I0/s4032/IMG_5514.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4D-P3Qdx_MvjYXHwgvk5XM-0rSVci5QNdlSV4RYHwHPpr-bKl3aEALHeFKdcjnuUlC08b3F61iZvcIUOAZUy7HRURPkTwEK6eNzSZET_AFKkGLNjxattEjeC9_0yDrpER9Jck5o-aA7ceIcVBKTkLmq7cwHVimcr8NUoWk-m_3BQKOHwq4I0/s320/IMG_5514.JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRxMdsZR6yTyoVGZ1J58ho7st5zDCvjPqiajlNEUMYCYiNvvWRAr8gvyGuvJVlSTjURXPp_ZdBHBUmq1UK0h1g2ogyEhdEf_8a9D-bjXUPBDk73mVEagk_BHoVIGo7agk0HBrJoOjPcKxpU-PWd8tt8DMGGIKo1YbivJcBJK5HkouVagC34Jw/s4032/IMG_5516.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRxMdsZR6yTyoVGZ1J58ho7st5zDCvjPqiajlNEUMYCYiNvvWRAr8gvyGuvJVlSTjURXPp_ZdBHBUmq1UK0h1g2ogyEhdEf_8a9D-bjXUPBDk73mVEagk_BHoVIGo7agk0HBrJoOjPcKxpU-PWd8tt8DMGGIKo1YbivJcBJK5HkouVagC34Jw/s320/IMG_5516.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I really like these new protein granolas: Nature Valley Protein Granola (I tried <a href="https://www.naturevalley.com/products/oats-honey-protein-granola">Oats & Honey</a> as well as <a href="https://www.naturevalley.com/products/oats-dark-chocolate-protein-granola">Oats & Dark Chocolate</a>) and Sola granola (I tried the <a href="https://thesolacompany.com/collections/granola/products/maple-pecan-chocolate-granola">Maple Pecan Chocolate</a> and the <a href="https://thesolacompany.com/collections/granola/products/double-chocolate-granola">Double Chocolate</a>). They are very good, and one serving of granola plus one serving of Greek yogurt gets me to about 30 grams of protein, which my nutritionist told me is what I should aim for at breakfast. It does help me get to lunch without hunger pangs!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOylevi2GA6WHntawA8ka7KdQCRq0hGt4w_YP9miqkqKm9bq1M_pEQN_f3ryOuptDKk2WtPLOaqEa3HBc71_K2HOO_6u5pC8ZWMBZJj5sqhye-9-qwSrJMX7v7rcW-ZDuU07Y_GPJLbrcAw1xi0QJ0LxBiRgaVPakbAdrhcHFAYoi6QxiCW4g6/s4032/IMG_5193(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOylevi2GA6WHntawA8ka7KdQCRq0hGt4w_YP9miqkqKm9bq1M_pEQN_f3ryOuptDKk2WtPLOaqEa3HBc71_K2HOO_6u5pC8ZWMBZJj5sqhye-9-qwSrJMX7v7rcW-ZDuU07Y_GPJLbrcAw1xi0QJ0LxBiRgaVPakbAdrhcHFAYoi6QxiCW4g6/w300-h400/IMG_5193(2).JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zD-ot4R0aHUvIMpEjETQYKB7XjksVHw6GqMmAGo5Uoult9hPeMc3QcxUZihDxueNTo2EXu6-6pamS1LC2NH7MmCBltpDI_uKxBaWzm2QzqlWVmXiib55cXjoUbF-urO83iX2qSVGT4L1KkZc5h-Q8V_RvtAs86GidvIXvlwowfrKDXPDqyIy/s4032/IMG_6569(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zD-ot4R0aHUvIMpEjETQYKB7XjksVHw6GqMmAGo5Uoult9hPeMc3QcxUZihDxueNTo2EXu6-6pamS1LC2NH7MmCBltpDI_uKxBaWzm2QzqlWVmXiib55cXjoUbF-urO83iX2qSVGT4L1KkZc5h-Q8V_RvtAs86GidvIXvlwowfrKDXPDqyIy/w400-h300/IMG_6569(1).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /><br />I tried some ramen noodles from immi – the <a href="https://shop.immieats.com/products/black-garlic-chicken-ramen/">black garlic “chicken” flavor</a>, which I found in a brick-and-mortar store. They are vegan and made from pumpkin seeds, so they are high in protein and low in carbs. As you can see, I did not “get creative” with toppings, but I should have! It was a bit plain on its own (I was expecting something more like a Cup-a-Noodles, which doesn’t need add-ins). That being said, the noodles were good, and this would be a great substitute if I planned it out better!<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDehfyXTgjXYY0xiKFDCHW7MAVl3hQBQJeib2dr-i4fTZ67nqggB074_izTDJnxnIfqnDxisjqGqS-qJLOz-Lz-SWCCZsObrFmopamXv7QFKpAcp3jE8VYmgt6CCmv37rITHiBBQitu0cNNrhwtA3MaxNxgUyDQhi5Y39MylmKtFkgm0PIvOaH/s4032/IMG_4974(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDehfyXTgjXYY0xiKFDCHW7MAVl3hQBQJeib2dr-i4fTZ67nqggB074_izTDJnxnIfqnDxisjqGqS-qJLOz-Lz-SWCCZsObrFmopamXv7QFKpAcp3jE8VYmgt6CCmv37rITHiBBQitu0cNNrhwtA3MaxNxgUyDQhi5Y39MylmKtFkgm0PIvOaH/w400-h300/IMG_4974(1).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9E2ubluRgtVLHOkIzsMXuy3wvl3gRKrSFqB3yAyJGq-G69AAOiVP6_tFlfQ6eW4a2zJxrLeqCc5CrnAuglGiUXf9cV0-bzAXCmx36bY1SIEUmIfkGChwp1ZDpspYHFAp1L18SH4rZJZwk9wJ_KThkKIe3YxeceIBVNbtgg7SQMaz7Y_n40HU/s4032/IMG_4970(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9E2ubluRgtVLHOkIzsMXuy3wvl3gRKrSFqB3yAyJGq-G69AAOiVP6_tFlfQ6eW4a2zJxrLeqCc5CrnAuglGiUXf9cV0-bzAXCmx36bY1SIEUmIfkGChwp1ZDpspYHFAp1L18SH4rZJZwk9wJ_KThkKIe3YxeceIBVNbtgg7SQMaz7Y_n40HU/w300-h400/IMG_4970(2).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I also tried IQ Bars, after getting a discount code on a <a href="https://www.strangeandunexplainedpod.com/">podcast</a>. I originally got a sampler of all their <a href="https://www.eatiqbar.com/collections/iqbar">protein bars</a>, and while the Little Prince liked them, I wasn’t crazy about some of the flavors. I’ve since reordered a <a href="https://www.eatiqbar.com/products/chocolate-lovers-variety-pack">chocolate lovers variety box</a>, which has peanut butter chip, almond butter chip, and chocolate sea salt. They now have new packaging, too! So, the ingredients overall are good for someone with a metabolic disorder like mine, even though I don’t really enjoy pea protein. Obviously, they contain nuts, so I never put them in the Little Prince’s lunch box, but he has them at home on occasion. It’s probably my favorite protein bar, to be honest, and I like them much more than <a href="https://nocow.com/">No Cow</a>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnI6NAEQbFImhIJ4Hbfq2fwgt7io1hChAwTSfNmT8c-IdNOyhqhyphenhyphenVF5-ztxSPbPo1G5zpnr_cuKnk_Qjons36Kns9XrzF-RJOjYYyKPdcDfoSv3NUuhZcvNjec08n5wS9etJs0-cNgLon0eiP4CwfGZKHNZxL6HBBG6AQBJ_KkrJUhnpm8ZU5/s4032/IMG_4562(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnI6NAEQbFImhIJ4Hbfq2fwgt7io1hChAwTSfNmT8c-IdNOyhqhyphenhyphenVF5-ztxSPbPo1G5zpnr_cuKnk_Qjons36Kns9XrzF-RJOjYYyKPdcDfoSv3NUuhZcvNjec08n5wS9etJs0-cNgLon0eiP4CwfGZKHNZxL6HBBG6AQBJ_KkrJUhnpm8ZU5/w400-h300/IMG_4562(3).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_cLg3LYIXh3v8ChyT_zoUiul5EILIbXTLfqgUwoxg0IahrJXW6yjTPEfavsHueUpRAYG38Mgv8o3AvntrqCfpIKSZuQx29NTPoNpKzURU_9s7x5NTxNhV5fC5GseEQNcEF90scZe1KX6JsuFDU6pSVcy3HxhcHIlJ0QpCW5jjB_j_BNZ058E/s4032/IMG_4713(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_cLg3LYIXh3v8ChyT_zoUiul5EILIbXTLfqgUwoxg0IahrJXW6yjTPEfavsHueUpRAYG38Mgv8o3AvntrqCfpIKSZuQx29NTPoNpKzURU_9s7x5NTxNhV5fC5GseEQNcEF90scZe1KX6JsuFDU6pSVcy3HxhcHIlJ0QpCW5jjB_j_BNZ058E/w300-h400/IMG_4713(3).JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Gzbb0fLfKWT-rafmebb2HpQs3r3G-3FmxnJ6MnT0m5Ntvs2S6g9-_hs2685O2778au3polT0rLRP_4Kuhz0pDamCEAFlGC0kWiq04CWGcLG7z0bAG9MSS2DmnhHbLyeEnhjxiUdIB4OpjZp3F9sMushPCd6NmqGEK1mOJU8RxAVKUq2Php9C/s4032/IMG_6866.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Gzbb0fLfKWT-rafmebb2HpQs3r3G-3FmxnJ6MnT0m5Ntvs2S6g9-_hs2685O2778au3polT0rLRP_4Kuhz0pDamCEAFlGC0kWiq04CWGcLG7z0bAG9MSS2DmnhHbLyeEnhjxiUdIB4OpjZp3F9sMushPCd6NmqGEK1mOJU8RxAVKUq2Php9C/w400-h300/IMG_6866.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div>Trader Joe’s chocolate passport was absolutely delightful! It’s essentially a flight of single-origin dark chocolate bars, and what’s not to love? 10/10, would buy again.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ljJVqvtbX5oUprL_Y1QYI9xvyglZojXZFBCgVq69fHBveiHyJSoKht_G0TsRfwyZXhCoIRGSl2tz7qQpaOrmA6y0X33nEmu_saKGGncZnAIjrieYNQlCBaqbXLnKsEE49VDMPbSAMbIp8DjS63AotkUbqDlE0Wne6iLgo3MQLjx_i5cZpzVr/s4032/IMG_5526.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ljJVqvtbX5oUprL_Y1QYI9xvyglZojXZFBCgVq69fHBveiHyJSoKht_G0TsRfwyZXhCoIRGSl2tz7qQpaOrmA6y0X33nEmu_saKGGncZnAIjrieYNQlCBaqbXLnKsEE49VDMPbSAMbIp8DjS63AotkUbqDlE0Wne6iLgo3MQLjx_i5cZpzVr/w300-h400/IMG_5526.JPG" width="300" /></a></div><br /><div><br />I finally got around to trying <a href="https://www.egglifefoods.com/">Egg Life Wraps</a>, which are made with egg whites and are gluten-free. They are a really great substitute for tortillas! I enjoyed the plain ones with chicken breakfast sausage and sharp cheddar cheese, while the cinnamon ones were good with chocolate hummus. I’ll buy them more often!<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3PRb93oUDFwJBYBj1Zvohl52akZU8Dr2ZsrJOPSGlXUc8Rr-0ascu-1vYGozIDCfWcAzpWReZE4YIswZClUpwXuzVpQn2q6OnhVSNHTzLAClTuS_dNU5VFfpE7wBs069mM9ITYpRKhM0fSVmLiI9-M2sNaC4CyON7XabI2n1sqed-Y_JCBsV/s4032/IMG_4755(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs3PRb93oUDFwJBYBj1Zvohl52akZU8Dr2ZsrJOPSGlXUc8Rr-0ascu-1vYGozIDCfWcAzpWReZE4YIswZClUpwXuzVpQn2q6OnhVSNHTzLAClTuS_dNU5VFfpE7wBs069mM9ITYpRKhM0fSVmLiI9-M2sNaC4CyON7XabI2n1sqed-Y_JCBsV/w400-h300/IMG_4755(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FclCOqVxDRCvbsdFsC4-Yd-BIg3oFO527aD9y6fb1GMQaOqGHA1A8EDftwwQvDnY-BxEWqNceB9SKN8wmp9W6KIwWi4dwar22F8rdp9uyamZZbwoAjJ4Y6qzlXPJQItHDZS6btdU3s33SpSjinOf5uzmnyF24pGozEK3kocDDGUyTWc5r3sC/s4032/IMG_6377(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FclCOqVxDRCvbsdFsC4-Yd-BIg3oFO527aD9y6fb1GMQaOqGHA1A8EDftwwQvDnY-BxEWqNceB9SKN8wmp9W6KIwWi4dwar22F8rdp9uyamZZbwoAjJ4Y6qzlXPJQItHDZS6btdU3s33SpSjinOf5uzmnyF24pGozEK3kocDDGUyTWc5r3sC/w400-h300/IMG_6377(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqC6Ehtoo5_tnoivEmBSfH5Q_j6_gRfLm5Ktf-odY6t2Oiv57qezYsiUg5tFFyruToluccSH6Q0ArBDdjMV2h7OuUCn3kpbCg4CPpNLy79GHuzfB13LrVPubHkmf736MAiAiSp2L1Q0n0iR8cDexGVzR4YGJdUv27duBrZoYjNGjEMYkGUBjPq/s4032/IMG_6559(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqC6Ehtoo5_tnoivEmBSfH5Q_j6_gRfLm5Ktf-odY6t2Oiv57qezYsiUg5tFFyruToluccSH6Q0ArBDdjMV2h7OuUCn3kpbCg4CPpNLy79GHuzfB13LrVPubHkmf736MAiAiSp2L1Q0n0iR8cDexGVzR4YGJdUv27duBrZoYjNGjEMYkGUBjPq/w400-h300/IMG_6559(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLcYdAen-A9u89gsO6_RlrYB5rada7SVb5BjmPgNGBDH8KmQie8sey5gSyE25wYLtdT31rexsTb-kTU8YCtvA24D6UBsMEzweisaxqXKSiiKQsxXNoyvXCm_83F9qo6t8K-s6Q3HX8eaSLXPQYJKilAfcgWLSZJsf9WiiDYHgEklc-6XhMZzP/s4032/IMG_6453(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLcYdAen-A9u89gsO6_RlrYB5rada7SVb5BjmPgNGBDH8KmQie8sey5gSyE25wYLtdT31rexsTb-kTU8YCtvA24D6UBsMEzweisaxqXKSiiKQsxXNoyvXCm_83F9qo6t8K-s6Q3HX8eaSLXPQYJKilAfcgWLSZJsf9WiiDYHgEklc-6XhMZzP/w400-h300/IMG_6453(2).JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.cacaoandcardamom.com/">Cacao & Cardamom’s</a> Lunar New Year chocolate selection was superb! I just love this company’s confections. The flavors in that box included strawberry Szechuan and black sesame ginger – I unfortunately don’t have a record of the others, because the company stopped printing out the flavors and just sends a QR code now, and since that box was seasonal, there’s no way to access that info anymore. I believe there was a sesame brittle and a green matcha in there. On the bright side, they changed the glue they use for their stickers to make them more easily removable, so the boxes are now reusable! Also, the chocolates were as delicious as ever.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANURZZLO3anAvUBgahP0QuuOUbxDaXXnSU5OJ9LCPMX4SPJHX9tdJUNgcvGNu0CQIPxeqJZyo3bQps19_2dxcv40hdIkMC-B2QANNhCLQFLd4b47xxwijtWNWHYdFIxQn-P5lilhcx0xia9in3l1ORF20oqIBoY43z3tjoYHiL-3PdKscywkt/s4032/IMG_6507(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjANURZZLO3anAvUBgahP0QuuOUbxDaXXnSU5OJ9LCPMX4SPJHX9tdJUNgcvGNu0CQIPxeqJZyo3bQps19_2dxcv40hdIkMC-B2QANNhCLQFLd4b47xxwijtWNWHYdFIxQn-P5lilhcx0xia9in3l1ORF20oqIBoY43z3tjoYHiL-3PdKscywkt/w400-h300/IMG_6507(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br />Finally, and this is more of a public service announcement than a recommendation: Cornerstone Wellness has <a href="https://shop.cornerstonewellnessmd.com/">whey protein shakes</a> that are lactose-free, because the whey is micronized! I didn’t really believe it at first, but it turns out I can have them without discomfort. (It is actually normal to have some discomfort the first time you try a new type of protein, but everything should be fine the second time.) This is very convenient for me, since I don’t like the taste of most vegan protein shakes! I tried the Dutch cocoa and the vanilla, and have since bought a small canister of the latter.<br /></div><br /><br /><i>
[Updated later the same day to add: I forgot to mention Bokksu! My sister gave me the <a href="https://www.bokksu.com/products/the-kawaii-gift-box">Kawaii Gift Box</a> for my birthday, and it was glorious! What a great way to eat delicious snacks I wouldn’t have encountered otherwise!]</i><div><i><br /></i></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtW_LeirAQT1tECmvaszZDZM9nN2G1DbU5E06F8eNbOi8-ZsvmbrMGsMw7R7wObl4Mr2E57VXNxm5O7uYm0y-PFBJ_AepqFJUpqQz9BR-QKuIaKxtlkdAltuhmS0dK_ZlVHlAbCXif8-yewy35l7J4dW8THuVka-KC8_8USlrU805mHUT15Ps/s4032/IMG_6310(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtW_LeirAQT1tECmvaszZDZM9nN2G1DbU5E06F8eNbOi8-ZsvmbrMGsMw7R7wObl4Mr2E57VXNxm5O7uYm0y-PFBJ_AepqFJUpqQz9BR-QKuIaKxtlkdAltuhmS0dK_ZlVHlAbCXif8-yewy35l7J4dW8THuVka-KC8_8USlrU805mHUT15Ps/w400-h300/IMG_6310(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK86aGuEidBRzUaRkoe738azwcdvXFKAaeXLbTGYaQficT7enN0fL6qF1YOnOhbLCg_DtUbjXse6wSh3GzsB_w2o0eijNcUI-xuT39-rM2kMp1MSP9XfiCF6wgXxXQ81TxE6n-O-0kAIoJoHy6HHIgeSbSAOfyQkUm7sunewLTGdr6F_1lV1MY/s4032/IMG_6312(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK86aGuEidBRzUaRkoe738azwcdvXFKAaeXLbTGYaQficT7enN0fL6qF1YOnOhbLCg_DtUbjXse6wSh3GzsB_w2o0eijNcUI-xuT39-rM2kMp1MSP9XfiCF6wgXxXQ81TxE6n-O-0kAIoJoHy6HHIgeSbSAOfyQkUm7sunewLTGdr6F_1lV1MY/w300-h400/IMG_6312(2).JPG" width="300" /></a></div><br /><i><br /></i></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-77224483997439780892024-02-25T13:51:00.002-06:002024-02-25T13:51:38.216-06:00Corn Soup<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ybK-sGGZxnMYWRqU_yPzZKsEenmY_kBLtYOrw4zXNGA_duL0yMZ_ENDq5YsiCzfQ7gVbNQw16n6B6l1XyYw6JlErGMSN6YTZ3a6bu4InDshYBXhFc5vZ1L7mnjJQEzxtl-R0_Co49CQqnKOleTPPXH6HTBK-qMX_jrbKLTLCoZs97vCYhO_-/s4032/IMG_6141(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ybK-sGGZxnMYWRqU_yPzZKsEenmY_kBLtYOrw4zXNGA_duL0yMZ_ENDq5YsiCzfQ7gVbNQw16n6B6l1XyYw6JlErGMSN6YTZ3a6bu4InDshYBXhFc5vZ1L7mnjJQEzxtl-R0_Co49CQqnKOleTPPXH6HTBK-qMX_jrbKLTLCoZs97vCYhO_-/w400-h300/IMG_6141(2).JPG" width="400" /></a></div><br /><p></p>This post has been a long time in the making, because I lost some pictures for it in the great <a href="https://www.lactosefreegirl.com/2023/02/english-style-chicken-banana-curry.html">iPhone snafu</a> last year. To sum up, I tried a few different recipes of corn soup: a <a href="https://www.realsimple.com/food-recipes/browse-all-recipes/corn-soup-recipe">summery corn soup with miso</a>, which was fine but would have been better puréed like <a href="https://www.bonappetit.com/recipe/miso-corn-soup">this one</a>; a <a href="https://www.americastestkitchen.com/recipes/6602-corn-chowder">corn chowder with bacon and potatoes</a>, also fine; and a <a href="https://www.americastestkitchen.com/recipes/13991-chinese-corn-and-chicken-soup">Chinese corn and chicken soup</a> that… really had potential.
<br /><br />
I made that one twice so far; I scaled down to use less corn (3 cups or 16 oz., then 3 cups of broth), and puréed the whole soup without straining (as opposed to puréeing and straining part of it) because it was just easier. Note that recently I used frozen corn instead of fresh, and while it’s different in taste, it’s also very good! I made it with the ham and chicken the first time, then only with the chicken the second time (this is what I’m writing below). I think I would just make it vegetarian next time, and maybe reduce the amount of cornstarch a bit. The egg ribbons are great. This was definitely the best soup of the bunch!
<br /><br />
1 (3- to 4-oz.) boneless, skinless chicken thigh, trimmed and cut into ¼” pieces<br />
5 tsp. + ½ cup water, divided<br />
1 tsp. + 3 Tbsp. cornstarch, divided<br />
1 tsp. soy sauce<br />
1/8 tsp. baking soda<br />
2 large eggs<br />
4 cups chicken broth, divided (see note above)<br />
5-7 ears of corn, kernels cut from cobs (5 cups), divided (see note above)<br />
¾ tsp. table salt<br />
¼ tsp. white pepper<br />
1 scallion, thinly sliced<br /><br />
Combine chicken, 1 tablespoon water, 1 teaspoon cornstarch, soy sauce, and baking soda in a bowl. Let stand at room temperature while preparing the other ingredients.
<br /><br />
In a liquid measuring cup, beat eggs and 2 teaspoons water with fork until whites and yolks are thoroughly combined and color is pure yellow; set aside.
<br /><br />
Mix ½ cup chicken broth and remaining 3 Tbsp. cornstarch in a small bowl until thoroughly combined; set aside.
<br /><br />
Process 2 ½ cups corn and remaining ½ cup water in blender on low speed until a thick purée forms, about 30 seconds. Increase speed to high and continue to process until smooth, about 1 minute longer. Strain purée through fine-mesh strainer set over large saucepan. Using the back of a ladle or rubber spatula, push purée through strainer, extracting as much liquid as possible. Discard solids.
<br /><br />
Add salt, white pepper, remaining 3 ½ cups broth, and remaining 2 ½ cups corn to corn purée.
Bring to a boil over medium-high heat. Reduce heat to maintain simmer and add chicken, stirring to break up any clumps. Partially cover and simmer for 5 minutes (broth may look curdled as it comes to simmer). Stir broth-cornstarch mixture to recombine. Add to soup, uncovered, stirring occasionally, until soup has thickened slightly, about 2 minutes.
<br /><br />
Holding a fork in one hand and the measuring cup with the egg mixture in the other hand, pour the egg mixture in a slow, steady stream through the tines of the fork in concentric circles over the saucepan until ribbons of coagulated egg form, about 1 minute. Season soup with salt and white pepper to taste. Gently ladle soup into bowls, sprinkle with scallion, and serve.
Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-80446722822552760862024-02-22T10:56:00.001-06:002024-02-22T10:56:52.906-06:00Christmas round-up with a BûcheSince we spent Christmas at home and were not hosting anyone, I was free to try new-to-me recipes. <a href="https://www.bonappetit.com/recipe/cashew-nut-nog">Cashew nut nog</a> was bad enough that we threw it away, but white hot chocolate is great! (The recipe was printed from Oprah dot com in 2009; it is originally from Martha Stewart, but is not the same as the one on her website currently.) As for Advent calendars, I treated myself to the <a href="https://food52.com/shop/products/12884-mirzam-chocolate-spice-route-advent-calendar">Mirzam Chocolate Spice Route Advent Calendar</a> – it was great, and I hope they sell it again next year!
<br /><br />
<b>White Hot Chocolate</b><br />
2 cups lactose-free cream<br />
6 cups lactose-free whole milk<br />
12 oz. lactose-free white chocolate, finely chopped<br />
1 tsp. vanilla<br />
1 block of dark chocolate, shaved into curls with a vegetable peeler (for garnish)<br /><br />
Place white chocolate in a medium heat-proof bowl; set aside. Place cream and milk in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes); do not boil.<br /><br />
Remove mixture from the flame. Immediately pour over white chocolate. When chocolate begins to melt, gently stir to combine.<br /><br />
Whisk in vanilla. Continue whisking until light foam forms. Serve immediately, garnished with chocolate shavings.<br /><br /><br />
For dinner, I decided to make a turkey, and since I was intimidated by brining a whole bird and didn’t want to use up too much maple syrup, I skipped the <a href="https://weelicious.com/maple-brined-turkey/">maple-brined turkey</a> in favor of a maple-glazed turkey with onion-cider gravy from the now-defunct <i>All You</i> magazine. I had to buy a rack for my roasting pan at the last minute, and for the life of me I could not find the baster that I know I didn’t declutter, but it all worked out.
<br /><br />
Since I had Brussels sprouts left over from <a href="https://www.lactosefreegirl.com/2024/02/one-pan-maple-rosemary-chicken.html">one-pan rosemary chicken</a>, I made up my mind to try one last recipe meant to showcase them. I never got around to posting about <a href="https://www.bonappetit.com/recipe/brussels-sprouts-with-bacon-and-raisins">Brussels sprouts with bacon and raisins</a> (that I apparently made all the way back in 2016), and you’d think that if I don’t like sprouts that way I’m never going to like them, but then… There was this <a href="https://orangette.net/2006/12/the-best-thing-since-brussels-sprouts/">cream-braised Brussels sprouts</a> recipe on Orangette that, the Engineer and I think, is just the way to go with these. It’s still not my favorite vegetable, but if I have to eat Brussels sprouts, this is definitely the best way to make them! They get caramelized, and the cream helps tame some of the bitterness.
<br /><br />
<b>Cream-Braised Brussels Sprouts</b><br />
1 ¼ lb. small Brussels sprouts<br />
3 Tbsp. lactose-free butter<br />
¼ tsp. coarse sea salt, plus more to taste<br />
1 cup lactose-free cream<br />
1 Tbsp. fresh lemon juice, or more to taste<br /><br />
First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.<br /><br />
In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. Get some good color here, so that they have a sweetly caramelized flavor.<br /><br />
Pour in the cream, stir to mix, and then cover the pan. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.<br /><br />
Remove the lid and stir in the lemon juice. Taste for seasoning and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.<br /><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xdoH1-V8MribnK2w9AnmS844GQE6AoPmAOLrL81ho2_BJPlzl-3pc4f4xy-x01gW56SN1WfC9s2rWCjNe4MyV_2K4CfTllIvHsRFP1hTbh5Gu98FxIcOqGfZx9-okt_b5f-ryjgEvAUkDK5XxCCvJzKe1Ani3-EcK0bdIUX8KRcCEntnI-nL/s4032/IMG_6117(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xdoH1-V8MribnK2w9AnmS844GQE6AoPmAOLrL81ho2_BJPlzl-3pc4f4xy-x01gW56SN1WfC9s2rWCjNe4MyV_2K4CfTllIvHsRFP1hTbh5Gu98FxIcOqGfZx9-okt_b5f-ryjgEvAUkDK5XxCCvJzKe1Ani3-EcK0bdIUX8KRcCEntnI-nL/s320/IMG_6117(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1FTGAUZFrklzN9tNISNMpMTs7NBCB_7kSVY6k6f9zczoUn6rstmR37acv71FFtk91sb4CO7mSC9A_MVxXyy46El2UaU7Ay4Xir5PIIDooEy-k4BmiD1yARXsLGPY9pfB8rP0iIHNxIu5h8eyjTaY-vHLJsmumUGFynl1NZZTYUW0c7borbUo/s4032/IMG_6119(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1FTGAUZFrklzN9tNISNMpMTs7NBCB_7kSVY6k6f9zczoUn6rstmR37acv71FFtk91sb4CO7mSC9A_MVxXyy46El2UaU7Ay4Xir5PIIDooEy-k4BmiD1yARXsLGPY9pfB8rP0iIHNxIu5h8eyjTaY-vHLJsmumUGFynl1NZZTYUW0c7borbUo/s320/IMG_6119(1).JPG" width="320" /></a></div><br /><div><br /></div><div>For dessert, I finally got to try a recipe I’d been eyeing in Ashley Rodriguez’s <i>Let’s Stay In</i>: her <a href="http://notwithoutsalt.com/chocolate-peanut-butter-bouche-de-noel-salted-peanut-caramel/">chocolate peanut butter bûche de Noël with salted peanut caramel</a>. We’ve decided that, as good as it was, we would prefer it with a caramel more like <a href="https://www.lactosefreegirl.com/2012/07/salted-caramel-brownies.html">this one</a> and topped with salted peanuts, or no caramel at all. Note that I used Green Valley Organics lactose-free cream cheese, which I had finally found in stock again at Whole Foods, and Silk vegan whipping cream.<br /><br /><b>Chocolate Peanut Butter Bûche de Noël with Salted Peanut Caramel</b><br /><br /><i>For the cake</i><br />½ cup all-purpose flour<br />½ cup cocoa powder, sifted, plus more for dusting<br />6 eggs, separated<br />1 cup sugar, divided<br />½ tsp. sea salt<br />1 tsp. vanilla extract<br /><br /><i>For the peanut butter mousse</i><br />1 lb. 4 oz. (from 2½ 8-oz. packages) lactose-free cream cheese, at room temperature<br />2 cups (500 g) creamy peanut butter<br />½ cup powdered sugar, sifted<br />¼ cup lactose-free cream<br />¼ tsp. sea<br /><br /><i>For the chocolate ganache</i><br />8 oz. lactose-free cream<br />8 oz. bittersweet chocolate, chopped<br />1 pinch pf salt<br /><i>For the salted peanut caramel (see note above)</i><br />1 cup sugar<br />½ cup (6 oz.) Lyle’s Golden Syrup or corn syrup<br />¼ cup water<br />1 cup lactose-free cream<br />4 Tbsp. lactose-free butter, at room temperature<br />½ vanilla bean, seeds removed (optional)<br />6 oz. roasted and salted peanuts<br /><br /><i>For the cake</i><br />Preheat your oven to 350 °F. Grease and line a 12x17-inch jelly roll pan with parchment paper. Grease the parchment paper. Set aside.<br /><br />Sift together the flour and cocoa powder in a bowl, then whisk to combine. Set aside.<br /><br />Add the egg yolks to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy and just starting to shift from lemon yellow to butter yellow. Add 1/3 cup of the sugar in a slow and steady stream. Continue to beat until thick and pale yellow, about 4 to 5 minutes.<br /><br />Add the whipped egg yolks to a large bowl, then clean the stand mixer bowl and whisk. Wipe dry, then add the egg whites.<br /><br />Beat starting on low, then gradually build up the speed so as not to shock the eggs. Once frothy add the salt. Continue to beat until soft peaks form then steadily stream in the remaining 2/3 cup sugar. Beat until stiff peaks form.<br /><br />Fold the egg whites into the whipped yolks. Gingerly fold the dry ingredients into the whipped eggs. Continue to fold until no streaks remain.<br /><br />Use an offset spatula to spread the batter into the prepared pan and bake for 10 to 12 minutes or until the cake slowly springs back when pressed.<br /><br />Lay a piece of parchment paper, as large as the cake, on a clean flat surface. Dust it generously with cocoa powder. In one swift action invert the cake onto the parchment. Peel off the still warm cake’s parchment layer, then dust the cake itself with another generous flurry of cocoa powder.<br /><br />While the cake is warm and pliable, gingerly roll it up with the parchment. Let the cake cool in this position. While the cake cools, make the mousse (or once cooled, wrap the cake tightly in plastic wrap then save the next steps for tomorrow).<br /><br /><i>For the mousse</i><br />In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and peanut butter. Beat until smooth. Stir in the powdered sugar, heavy cream and salt and mix until well combined. (This can be made up to 3 days in advance. Cover and refrigerate then bring to room temperature when ready to use.)<br /><br /><i>For the ganache</i><br />Add the cream to a small saucepan and bring to a rolling boil. Watch the pot carefully as cream tends to bubble up and over rather quickly. Add the chocolate to a large bowl then pour the hot cream over the chocolate. Let this sit for one minute then whisk to combine. Stir in the salt.<br /><br />Let the ganache cool until it’s firm enough to easily spread on the cake, about 1 hour. (Ganache can be made up to 1 week in advance; rewarm gently in the microwave or in a saucepan on low heat.)<br /><br /><i>For the caramel</i><br />Combine the sugar, golden syrup and water in a large saucepan. Stir gently to combine, then wash off the sides of the pan, using water and your clean hands to feel if any sugar remains on the side. If stray bits of sugar fall into the caramel, it can cause the caramel to crystallize, so it’s important to make sure all the sugar is in the bottom of the pan mixed with the water.<br /><br />Set the pan over high heat to bring the sugars to a rolling boil. Continue to cook until the caramel turns copper in color, about 7 to 10 minutes. Carefully add the cream, butter, and vanilla bean, if using. The caramel will immediately seize, but let it come back to a boil. Once the sugar is all melted, stir in the peanuts. Let the caramel cool before serving. (This can be made up to three days in advance. If the caramel is too stiff, you can rewarm in a microwave or in a saucepan to serve. Store caramel in a sealable container.)<br /><br /><i>To assemble the cake</i><br />Carefully unroll the cake from the parchment paper. Add the mousse in an even layer, then roll the cake again. Don’t worry about any cracking or tearing in the cake, as the ganache is there to cover all that up.<br /><br />Cover the entire cake with plastic wrap tightly, like a giant piece of candy, then refrigerate for at least 1 hour.<br /><br />Place the cake on your serving platter.<br /><br />Spread the ganache all over the cake. Cut off the ends at an angle (I forgot to do that) and arrange in a way that resembles a log. Use a fork to create bark-like striping in the ganache.<br /><br />Serve straight away or cover and refrigerate if you’ve made the cake in advance. Allow the cake to come to room temperature before serving. Serve with the salted peanut caramel.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qljqnfEUsu6Ns6RM4FM319-vQUVWPhl6FhJvr-sEdFXX9dTjNlDs0sXtqT62dg8wLWBxB-NeiCkF6cIfNqRI7LWueNu8H8MyK9lBcVrlJe2MEEUikGt1092zME_FzXVskec-djQ4mTkPcuS4aje8gtyuf_d1WrSdCc-amD0XOBEUUeu1Yqxz/s4032/IMG_6125(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qljqnfEUsu6Ns6RM4FM319-vQUVWPhl6FhJvr-sEdFXX9dTjNlDs0sXtqT62dg8wLWBxB-NeiCkF6cIfNqRI7LWueNu8H8MyK9lBcVrlJe2MEEUikGt1092zME_FzXVskec-djQ4mTkPcuS4aje8gtyuf_d1WrSdCc-amD0XOBEUUeu1Yqxz/s320/IMG_6125(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinAxXiIWNl_9byhDey6_8mJwef0Oy24wmejyh_Rxli_4PVYAU9jwXE_PvaAAhLuahLc1jmkPHf9dKQzR3MjM7Vv98IbINPMnG-h-qsaaLNRiKHeZuTJEwZkARrwJbn7wWDf_uFrg4sGlDFCXg_r4o10s37BBqUVRMzuwILAjUL2BuxE48XW5p/s4032/IMG_6127(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinAxXiIWNl_9byhDey6_8mJwef0Oy24wmejyh_Rxli_4PVYAU9jwXE_PvaAAhLuahLc1jmkPHf9dKQzR3MjM7Vv98IbINPMnG-h-qsaaLNRiKHeZuTJEwZkARrwJbn7wWDf_uFrg4sGlDFCXg_r4o10s37BBqUVRMzuwILAjUL2BuxE48XW5p/s320/IMG_6127(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ42nRY1JmAgPbIltmL9QD33UXAOZtP-LAqTrZ5gus6VSPops8dxDELkZ1rj0Z8xkYUa9cDP2TV8fHPA7Oup2xc1HwOjUJPMcHO5dw_uhuAejpIW4yyzB7yROas78aZWMHJV5jUXxSinuc-FgFy3cqpvepKcgW4ltTwYUoKNGBLnKMLDaQ0asb/s4032/IMG_6149(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ42nRY1JmAgPbIltmL9QD33UXAOZtP-LAqTrZ5gus6VSPops8dxDELkZ1rj0Z8xkYUa9cDP2TV8fHPA7Oup2xc1HwOjUJPMcHO5dw_uhuAejpIW4yyzB7yROas78aZWMHJV5jUXxSinuc-FgFy3cqpvepKcgW4ltTwYUoKNGBLnKMLDaQ0asb/s320/IMG_6149(2).JPG" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkFpl6CSHc6RHXCQZF9ua6xNty6WtrC5Nhag_JnGMMdbQ4Ty7Xt7Dkpu4qB_0umvk4oi0mQMkJaSE2CelrRcqwIruvKSl_XQUtJYCNGtVvQ0jUQaBa7R3vgiMPeGNkCFbIZ79hiYodqJhYDt8yKRw2WFBi4nIX5BO8Ow1zfvZaOxkOyszgJvi/s4032/IMG_6152(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkFpl6CSHc6RHXCQZF9ua6xNty6WtrC5Nhag_JnGMMdbQ4Ty7Xt7Dkpu4qB_0umvk4oi0mQMkJaSE2CelrRcqwIruvKSl_XQUtJYCNGtVvQ0jUQaBa7R3vgiMPeGNkCFbIZ79hiYodqJhYDt8yKRw2WFBi4nIX5BO8Ow1zfvZaOxkOyszgJvi/s320/IMG_6152(1).JPG" width="320" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-49675116614960899822024-02-22T10:37:00.001-06:002024-02-22T10:37:07.526-06:00Easy Overnight Breakfast Casserole<p>I came across an Instagram account called Brunch with Babs, and when I saw the <a href="https://www.instagram.com/p/CmMA7JHNr0M/">easy overnight breakfast casserole</a> she makes every Christmas morning, I decided to try it too. It was fantastic! I mean, the Engineer and I were all over it; the Little Prince has an aversion to melted cheese, so he wasn’t too fond of it, but it grew on him the next day; the Fox is just picky, but at least he tasted it.</p>
I took a bit of a shortcut and wanted to use breakfast sausage crumbles; I couldn’t find any, so I got cooked breakfast sausage patties and chut them up into little pieces. I find that easier than having to break up the sausage into crumbles and cook it ahead of time, so that’s what I’m writing below.
<br /><br />
1 lb. breakfast sausage crumbles<br />
¾ loaf of challah bread or 9 slices of leftover bread, cut into ½” cubes<br />
8 eggs, slightly beaten<br />
2 cups grated lactose-free cheddar cheese<br />
2 ½ cups lactose-free whole milk<br />
1 tsp. kosher salt<br />
1 tsp. dried mustard<br /><br />
The day before serving, grease a 9 x 13” casserole dish.
<br /><br />
To a large bowl, add the meat, bread cubes and cheese. In a separate medium bowl, beat the eggs and then whisk in the milk, dry mustard, and salt. Pour the egg mixture over the bread cubes and stir until combined. Transfer the mixture to the prepared casserole dish. Cover with foil and refrigerate overnight.
<br /><br />
When ready to serve, preheat oven to 350 °F. Remove the casserole from the fridge and uncover. Bake the casserole for 45-55 minutes, or until set and bubbly. Allow the casserole to sit for a few minutes before serving.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaniZKnwjGVc-Cv1KVkxXLX3Bt7nPGTWaf09P3fBpzK1vRXbhB-kzIQYcdfT9BRWA3SeAxX9X5HnPzcjtnjqUiuvM55MDnYg_t_V4EiLxDByH_RcQIVJ16OpUiCNPme7hMYacydbpHqaSgM7lY9RLr4KsEorITFrvNxVLTBOrp0qpy07nLjuGx/s4032/IMG_6108(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaniZKnwjGVc-Cv1KVkxXLX3Bt7nPGTWaf09P3fBpzK1vRXbhB-kzIQYcdfT9BRWA3SeAxX9X5HnPzcjtnjqUiuvM55MDnYg_t_V4EiLxDByH_RcQIVJ16OpUiCNPme7hMYacydbpHqaSgM7lY9RLr4KsEorITFrvNxVLTBOrp0qpy07nLjuGx/w400-h300/IMG_6108(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoubWXtgl0fxvnGQ0dvFvyOb7ZTe15uwWfc8eFCGOfOASKXtUXjXgFmwxattJAbZMyQiq1vC8t6sK1Avd3slGYU54KYP_-Wox33L8e-x8_hWD_YuG_csWAuVbJRBOUmBs2UJ4icoxoLtugwWH9IPKGQM0WwlAEaQhcHwzE6D1OWtE0JBsbjh-/s4032/IMG_6114(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoubWXtgl0fxvnGQ0dvFvyOb7ZTe15uwWfc8eFCGOfOASKXtUXjXgFmwxattJAbZMyQiq1vC8t6sK1Avd3slGYU54KYP_-Wox33L8e-x8_hWD_YuG_csWAuVbJRBOUmBs2UJ4icoxoLtugwWH9IPKGQM0WwlAEaQhcHwzE6D1OWtE0JBsbjh-/w400-h300/IMG_6114(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-51365680587171919552024-02-11T18:36:00.001-06:002024-02-11T18:40:50.546-06:00Egg and Black Bean Quesadillas<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIo_4ubKAV0Ksa_XIVEV6S3LQt-3nnoGkcshiHhbcKnqj-qaM7M8B-9wt-9X14zcJ4ovWs0tWIBrRGz1ZO14YPgy3o-FmNrH1SFgLp9tquKyNJ2-UV3tvP5crIRvkmSkedaXNJXbfaIhK9rkoa7Kn1eAMdtlSi6EvJCH2QcbNhYNDsMQL86Ksa/s4032/IMG_6038(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIo_4ubKAV0Ksa_XIVEV6S3LQt-3nnoGkcshiHhbcKnqj-qaM7M8B-9wt-9X14zcJ4ovWs0tWIBrRGz1ZO14YPgy3o-FmNrH1SFgLp9tquKyNJ2-UV3tvP5crIRvkmSkedaXNJXbfaIhK9rkoa7Kn1eAMdtlSi6EvJCH2QcbNhYNDsMQL86Ksa/w400-h300/IMG_6038(1).JPG" width="400" /></a></div><br /><p></p>I made these <a href="https://weelicious.com/mexican-egg-cheese-quesadilla/">egg and black bean quesadillas from Weelicious</a> for lunch when the kids were home from school. I used sharp cheddar and I served the quesadillas with <a href="https://www.lactosefreegirl.com/2015/05/baked-southwestern-eggrolls-with.html">guacamole</a>. These were delicious!
<br /><br />
4 large eggs<br />
½ tsp. kosher salt<br />
1 Tbsp. cilantro, chopped<br />
1 tsp. oil<br />
¼ cup black beans, drained and rinsed<br />
½ cup grated lactose-free cheese (mexican cheese blend, mozzarella or cheddar)<br />
4 flour tortillas<br />
<br />
Whisk the eggs and salt in a bowl. Stir in the cilantro.
<br /><br />
Place 1 teaspoon of oil in a 9-inch pan over medium heat, coating the bottom of the pan (make sure to use a pan that is at least slightly larger than your tortilla).
<br /><br />
Pour in ½ of the whisked eggs, tilting the pan to spread them across evenly. Let the omelet cook for 20 seconds, sprinkle the beans on top then let it cook for another 20 seconds. Using your spatula gently to go along the edges of the omelet, lifting them away from the pan to loosen.
<br /><br />
Sprinkle 2 tablespoons of cheese on top of the omelet, place one tortilla on top of the egg and cheese and flip it onto a plate, tortilla side down.
<br /><br />
Slide the omelet, tortilla side-down, back into the pan. Sprinkle another 2 tablespoons of cheese on top of the egg and place another tortilla on top to cover.
<br /><br />
Continue to cook the quesadilla for 1 minute, pressing down lightly with a spatula to help melt the cheese, then flip the quesadilla to cook the other side for an additional 30 seconds or until cheese melts and tortilla is golden.
<br /><br />
Cut into wedges and serve with salsa.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1qx-7_8yvATxN3JSMUAEaKR1TqTy6E14NJnuYwVciAnq2xLIUS5SHIHWY-rGjy47pU4zi31Rq07uc7E7KwhMx2iwzCWw4ufE6y0FyjjAhCNY_Iq7LI0nHqGbUh-x60sY-EGTcOmsHnMu3LA99lJ0yesMp9CpzK30spGoxLNY9EAh9XGxTrkN/s4032/IMG_6039.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1qx-7_8yvATxN3JSMUAEaKR1TqTy6E14NJnuYwVciAnq2xLIUS5SHIHWY-rGjy47pU4zi31Rq07uc7E7KwhMx2iwzCWw4ufE6y0FyjjAhCNY_Iq7LI0nHqGbUh-x60sY-EGTcOmsHnMu3LA99lJ0yesMp9CpzK30spGoxLNY9EAh9XGxTrkN/w400-h300/IMG_6039.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVmUlK09UvJ6Nsb1I6boNVfeX_w58cD0g6RNT4ZilEqubj8Syq5j5BhbtbZhUOuaZG-kjpElJdh_EN56oN41G793JDCq0ZsbZQlRKyfnv2B2tEOld6EVEib2oeKv7WmEoPfXWpevBAeyUY35ng9Dds-wAUaqQFpryy4iBao-flhZEhmWmr6Yv/s4032/IMG_6040(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWVmUlK09UvJ6Nsb1I6boNVfeX_w58cD0g6RNT4ZilEqubj8Syq5j5BhbtbZhUOuaZG-kjpElJdh_EN56oN41G793JDCq0ZsbZQlRKyfnv2B2tEOld6EVEib2oeKv7WmEoPfXWpevBAeyUY35ng9Dds-wAUaqQFpryy4iBao-flhZEhmWmr6Yv/w400-h300/IMG_6040(1).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-34893879344409601142024-02-11T18:30:00.004-06:002024-02-11T18:30:22.780-06:00Coconut Cream Party Cake<p> I believe I bought Jessica Battilana’s <a href="https://www.amazon.com/Repertoire-All-Recipes-You-Need-ebook/dp/B074M783WF?ref_=ast_author_dp&dib=eyJ2IjoiMSJ9.Xy7TDuaonfl0QrluuidexNTm6c4hBeooN_zu4EtxkDkyt17ThuTexKqj8LWcRL4YsNF0iqFYhPP1CYE31ogDhII9Pj5aE23IlvfyW0rwZq-NSSEwvr996gFZC67_5jDInzEw0uTb5dQi9iggqbUuKQ.Dq86hNYysCJt8qUlkvpUfw39Wltbg9TuBZFQmPplq_M&dib_tag=AUTHOR"><i>Repertoire: All the Recipes You Need</i></a> because it was recommended by Molly Wizenberg, but it also looks like a cookbook that would be right up my alley. In the end, though, I only bookmarked two recipes from it. The first was this <a href="https://www.copymethat.com/r/1nE4G5bg1/the-greenest-green-salad-by-jessica-batt/">greenest green salad</a>, which was fine.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ1z2A7pzu_m21MI8ACupxU4iT98AsEjvwOBKKu8KjPacikwFulMzdZWbZtdRA20yKSsozRnTRS8awravkuRa4dMtIxZ-mk5U6yuDJ93gB6uLYvLb5FM-KwjOqnB1BWPEf-KiDW7q1y8rjFt2707ODIFan4FQw-LMbIo8DTyzyFVJFZQc77qY/s4032/IMG_1220(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ1z2A7pzu_m21MI8ACupxU4iT98AsEjvwOBKKu8KjPacikwFulMzdZWbZtdRA20yKSsozRnTRS8awravkuRa4dMtIxZ-mk5U6yuDJ93gB6uLYvLb5FM-KwjOqnB1BWPEf-KiDW7q1y8rjFt2707ODIFan4FQw-LMbIo8DTyzyFVJFZQc77qY/s320/IMG_1220(3).JPG" width="320" /></a></div><br /><div>The other was the <a href="https://saltandspine.substack.com/p/coconut-cream-party-cake">coconut cream party cake</a>, which I asked the Engineer to make for my birthday. And it was good! That being said, I think I’ll refer to this post if we ever want to make it again, and I’ll donate the cookbook.<br /><br />The cake itself has a tender and delicate crumb, there’s coconut pastry cream between the layers, and it’s covered in a chocolate ganache that uses water instead of cream. We didn’t use the coconut flakes on the outside of the cake because while I could have gone either way, neither of the kids likes it, and the Engineer knew he would be happier without it.<br /><br /><br /><i>For the coconut pastry cream</i><br />2 cups lactose-free whole milk<br />2 cups finely shredded sweetened flaked coconut<br />1 vanilla bean<br />2 large eggs<br />½ cup sugar<br />3 Tbsp. flour<br />3 Tbsp. lactose-free butter, at room temperature<br /><br />In a medium saucepan over medium-high heat, combine the milk and coconut. Split the vanilla bean lengthwise and use the tip of a knife to scrape out the seeds; add both seeds and pod to the milk mixture. Bring mixture to a gentle simmer, stirring occasionally.<br /><br />In a medium bowl, whisk together the eggs, sugar, and flour. While whisking, drizzle about a third of the hot milk mixture into the egg mixture, then slowly whisk the egg-milk mixture back into the saucepan. Cook over medium-high heat, whisking, until the pastry cream thickens and begins to bubble, 4 to 5 minutes.<br /><br />Remove from heat, stir in butter, and remove and discard the vanilla bean pod. Transfer to a bowl and let cool slightly, then cover the bowl with a sheet of plastic wrap, pressing it down directly on the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 3 hours. The pastry cream can be made ahead and kept, refrigerated, for 2 days.<br /><br /><br /><i>For the cake</i><br />2 ¼ cups cake flour<br />1 ¼ tsp. baking powder<br />¼ tsp. baking soda<br />½ tsp. kosher salt<br />½ cup lactose-free milk, at room temperature<br />1/3 cup lactose-free sour cream, at room temperature<br />1 cup lactose-free butter, at room temperature<br />1 ¾ cup granulated sugar<br />1 Tbsp. vanilla extract<br />3 large eggs, at room temperature<br />2 large egg yolks, at room temperature<br /><br />Preheat the oven to 350 °F and arrange a rack in the center of the oven. Grease two 8-inch round cake pans, line the bottom of each pan with parchment paper, and grease and flour the parchment. Sift the flour, baking powder, baking soda, and salt together into a bowl. In a second bowl, stir together the milk and sour cream.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until soft and fluffy, about 4 to 5 minutes. Mix in the vanilla. Add the eggs, one at a time, mixing between each addition, then add the egg yolks and mix just until combined, scraping down the sides of the bowl with a rubber spatula as needed.<br /><br />Add a third of the dry ingredients to the batter and mix until just combined, scraping down sides of the bowl as needed. Add half the milk-sour cream mixture and mix. Add half the remaining dry ingredients, mixing just until combined. Add the remaining milk-sour cream mixture and beat until just combined, then add the remaining dry ingredients and mix just until combined. Remove from the mixer and, with a rubber spatula, scrape down the sides of the bowl and give the bater one final stir.<br /><br />Divide the batter evenly between the prepared cake pans, transfer them to the oven, and bake for 30 to 35 minutes, until golden around the edges and beginning to pull away from the sides of the pan; a toothpick inserted in the center should come out clean. Let cool in the pan on a wire rack for 10 minutes, then gently turn the layers out, peel the parchment off, and let cool completely. The cakes can be made up to 1 day in advance. When the layers are cool, tightly wrap them in plastic wrap and refrigerate until ready to use. The cooled layers can also be tightly wrapped and frozen for up to a month.<br /><br /><br /><i>For the ganache</i><br />4 oz. good-quality milk chocolate, chopped (we used semisweet)<br />4 oz. good-quality semisweet chocolate (64%), chopped<br />1/3 cup water<br />10 Tbsp. lactose-free butter, cubed<br /><br />¼ cup large-flake coconut, lightly toasted, for garnish (optional)<br /><br />While the cake cools, make the ganache. In a medium bowl, combine the chocolate and water. Set the bowl over a pan of simmering water, making sure that the bottom of the bowl does not touch the water, and heat, stirring occasionally, until the chocolate has melted and the mixture is smooth. Remove from the heat and whisk in the butter, then transfer to the refrigerator to chill, stirring occasionally, until the ganache has the texture of peanut butter, about 20 minutes (alternatively, you can let the ganache cool at room temperature until it reaches the desired consistency, about 1 hour; the refrigerator just speeds up the process). The ganache can be made ahead and refrigerated; let come to room temperature before using.<br /><br />To assemble the cake, use a large serrated knife to cut each cake layer in half lengthwise to create 2 thin layers. (Note: It can be easier to cut a chilled, or even frozen, cake.) Set a cake layer on a cake stand or large plate. Spoon a third of the chilled pastry cream onto the layer of cake and, with an offset spatula, spread into a thin, even layer, stopping just short of the edges. Top with a second layer of cake, top the cake with half the remaining pastry cream, and spread it into an even layer. Repeat this layering until you’ve used all the pastry cream and all 4 cake layers, leaving the final layer of cake plain.<br /><br />Spoon half the ganache frosting on top of the cake and, with an offset spatula, spread over the top and sides of the cake in a thin layer. Spon the remaining frosting on the top of the cake and spread it evenly over the cake. Press the toasted coconut, if using, onto the sides of the cake. Refrigerate the cake at least 15 minutes before serving; if you’re refrigerating the cake longer, allow some time for the frosting to come to room temperature before serving. With a sharp knife, cut the cake into thick wedges. Celebrate!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01yfQ-iHJp0pf6RcM8Ih1CnINfKKZca5ujRzRrn7aTYKhUQ5xON2_KzHvQEllbfDLId1Cys7gpEbcL5KoKqW2lp8mqNVmn5DzSI3BGBnxwWnOALub-XtUUJGjfAnS2TNT-7vUfOCDWcSxmwd25gTIwj8v7B8NZtGsWrXEFrO3JsmYJcUGhkiO/s4032/IMG_6070(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01yfQ-iHJp0pf6RcM8Ih1CnINfKKZca5ujRzRrn7aTYKhUQ5xON2_KzHvQEllbfDLId1Cys7gpEbcL5KoKqW2lp8mqNVmn5DzSI3BGBnxwWnOALub-XtUUJGjfAnS2TNT-7vUfOCDWcSxmwd25gTIwj8v7B8NZtGsWrXEFrO3JsmYJcUGhkiO/w300-h400/IMG_6070(2).JPG" width="300" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-47755732826962325202024-02-10T15:29:00.001-06:002024-02-10T15:46:59.828-06:00Sweet Potato and Black Sesame Marble Bundt Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WZ_JaasA1_ZA8kzDRn35_qAsso_FcSis_Uqq-LsXb9gyuLtRY8W6is4gqB5xa2_u-y2CIIVMNx6WwSakAtM2cG7QhfUIarRTiaMXIhUP0OExqsO7iZoZjvH0pH1N_yx7oHngszo4Q7T4QEXSDDRBec0DrDzL1O3V4rqCL0K_uwvMucnSWSyX/s4032/IMG_5925(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-WZ_JaasA1_ZA8kzDRn35_qAsso_FcSis_Uqq-LsXb9gyuLtRY8W6is4gqB5xa2_u-y2CIIVMNx6WwSakAtM2cG7QhfUIarRTiaMXIhUP0OExqsO7iZoZjvH0pH1N_yx7oHngszo4Q7T4QEXSDDRBec0DrDzL1O3V4rqCL0K_uwvMucnSWSyX/w400-h300/IMG_5925(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgramyeFRB6SPswBHTeey7-4DvxvxBFtByR4NGwpii2Le9bgAfA2_S5TuEtUzs_lJr1l1oCsfwXSYm7hGM85W_ApQITTEZPerWApFs91fy3g6i4LATh8-QI-v49J19k7oFsoogo8xJtWdeEdc7O4guxAn1a4YlmEySGlLSoSd4Mezbx7rtFoZY-/s4032/IMG_5920(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgramyeFRB6SPswBHTeey7-4DvxvxBFtByR4NGwpii2Le9bgAfA2_S5TuEtUzs_lJr1l1oCsfwXSYm7hGM85W_ApQITTEZPerWApFs91fy3g6i4LATh8-QI-v49J19k7oFsoogo8xJtWdeEdc7O4guxAn1a4YlmEySGlLSoSd4Mezbx7rtFoZY-/w400-h300/IMG_5920(2).JPG" width="400" /></a></div><br /><p></p>This <a href="https://www.booktopia.com.au/blog/2022/09/19/recipe-sweet-potato-and-black-sesame-marble-bundt-from-tenderheart/">sweet potato and black sesame marble bundt cake</a> is from Hetti McKinnon’s <i>Tenderheart</i>. I believe I heard about it through Spilled Milk, and since I had black sesame paste (after making <a href="https://www.lactosefreegirl.com/2023/12/black-tahini-and-poppy-seed-swirls.html">black tahini and poppy seed swirls</a>), I knew I had to make this cake. The original recipe says you could swap pumpkin purée for the sweet potato; if you need it vegan, use flax eggs and vegan butter; for a gluten-free version, substitute an equal amount of all-purpose gluten-free flour. And if you are unable to find black tahini, you could try mixing a tablespoon or two of cocoa into white tahini.
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I absolutely loved this cake! The sweet potato part was moist, the black sesame part was denser but nutty and delicious; the cake wasn’t too sweet, even with a dusting of powdered sugar. Really, a perfect cake; no notes.
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450 g sweet potatoes, peeled and cut into 2-cm pieces<br />
225 g (1 ½ cups) plain flour<br />
2 tsp. baking powder<br />
½ tsp. sea salt<br />
220 g (1 cup) white sugar, plus extra for dusting<br />
125 g (8 Tbsp.) lactose-free butter, melted<br />
2 large eggs<br />
2 tsp. vanilla extract<br />
150 g (½ cup) black sesame paste (black tahini)<br />
3 Tbsp. lactose-free milk, oat milk or soy milk<br />
icing sugar, for dusting<br />
<br />
Pour 2-3 cm of water into a saucepan and bring to a boil. Add the sweet potato to a steaming basket, then place the steamer in the pan, making sure that the water doesn’t touch the bottom of the steamer. Cover and steam for 10 minutes or until the sweet potato is completely soft. Remove the sweet potato from the steamer and transfer to a bowl. Mash until completely puréed.
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Preheat the oven to 340 °F.
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Place the flour, baking powder and salt in a bowl and whisk together to combine well.
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In another bowl, combine the sugar and melted butter and whisk until blended. Whisk in the eggs, one at a time, followed by the vanilla. Fold in the flour mixture, a third at a time, stirring well after each addition.
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Divide the mixture in half, separating it into two bowls (I just eyeball this, though you can weigh it if you like). To one bowl of batter, add the mashed sweet potato and fold until combined. To the other bowl of batter, add the black sesame paste and milk and fold until combined.
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Prepare your bundt pan right before you are ready to fill it – this prevents the oil from running to the bottom of the tin. Grease a 10–12 cup capacity bundt pan with non-stick oil spray, making sure to pay extra attention to any details and crevices in your pan, then scatter with sugar. Shake the pan to evenly distribute the sugar, then remove any excess sugar by tipping the pan upside-down over the sink (you can also use a 22cm/9in springform pan or large 25cm x13cm/10inx5in loaf pan lined with baking paper).
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Add spoonfuls of the two batters alternately to the bundt tin, distributing it evenly. Run a single chopstick or knife through the mixture to create a marbled effect. (I didn’t run my knife deep enough – the top looked fine, but the bottom wasn’t marbled. I was too afraid of muddying the batter!)
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Bake in the middle of the oven for 1–1 ¼ hours (It was 1 hour for me). Start checking the cake for doneness at the 1-hour mark. Insert a toothpick or bamboo skewer into the cake and if it comes out clean, it is ready.
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Leave the cake in the pan on a wire rack to cool for 10 minutes, before turning out to cool completely. Once cooled, dust the cake with a little icing sugar.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCxARyii2Y2nWKRGCLCZKRD2exd2sGdd6FQvbvTm9nbvMEIKdoonJVrSvRd3AbU111MrPgVnr0eiGp4zvpdNwBtb14pihLURTrkADgXFeIduqwc5cjo09NwC6WW5_3ccY8R9a9J4iCeiEydtn6ykq0qiuoUAzrhU4GiNz5BSw74kRZU60dsF3/s4032/IMG_5898(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCxARyii2Y2nWKRGCLCZKRD2exd2sGdd6FQvbvTm9nbvMEIKdoonJVrSvRd3AbU111MrPgVnr0eiGp4zvpdNwBtb14pihLURTrkADgXFeIduqwc5cjo09NwC6WW5_3ccY8R9a9J4iCeiEydtn6ykq0qiuoUAzrhU4GiNz5BSw74kRZU60dsF3/w400-h300/IMG_5898(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0h1jsvZ_ehxWcW2nUcU-7uE03AD1URbxLk6zqA-ktCDcxTPmt4zo8qsZg9L5meu_-8ca4_83GXs48Dby5hdB34srEyAedCypJZHwVTIwCHOcSS_XD7Pgvs4nwaPEX7-Eoc7S_NGM53WE7Ein8-QQpC0XMPGjSj_B-8RGxwcH8ENaRKlpz4cDF/s4032/IMG_5917(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0h1jsvZ_ehxWcW2nUcU-7uE03AD1URbxLk6zqA-ktCDcxTPmt4zo8qsZg9L5meu_-8ca4_83GXs48Dby5hdB34srEyAedCypJZHwVTIwCHOcSS_XD7Pgvs4nwaPEX7-Eoc7S_NGM53WE7Ein8-QQpC0XMPGjSj_B-8RGxwcH8ENaRKlpz4cDF/w400-h300/IMG_5917(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDLiVv0LZ0cF0s9uQr5r3kYsA-flE28nm8oLP1kAoIe5_O_4UfV3d38eLd8rH-huWs6Zp8AQy4AipLBdugmxMQ00n79V3VkPNOblgq-ltx7D6QOXSLA6o8x6-8CTbS4hqNx9D9Nky_A9VkSr4a4LWmAUmQeFe5ovAC5FAR24kF-jCIQ-APeLS/s4032/IMG_5923(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDLiVv0LZ0cF0s9uQr5r3kYsA-flE28nm8oLP1kAoIe5_O_4UfV3d38eLd8rH-huWs6Zp8AQy4AipLBdugmxMQ00n79V3VkPNOblgq-ltx7D6QOXSLA6o8x6-8CTbS4hqNx9D9Nky_A9VkSr4a4LWmAUmQeFe5ovAC5FAR24kF-jCIQ-APeLS/w400-h300/IMG_5923(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-25177809265527300692024-02-04T20:42:00.007-06:002024-02-04T20:42:42.587-06:00Gruau de quinoa au chocolat<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aLEycJGgR9KkHpYtSc0DR9WXpl3YJ5ofQuEuAykk73k-4xxko6T3ye6WBlUKra-0Yf61L-joPgIT4V7eE1O1_2P8cGBYQDW_WosxPPyQ-fmxu90Xy8qquaexmBvxEscRIlC0X3h3UkMjD2c4YiHJ978r-7-sUYNhRGmri7V66tDUuee6PJWt/s4032/IMG_5876(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aLEycJGgR9KkHpYtSc0DR9WXpl3YJ5ofQuEuAykk73k-4xxko6T3ye6WBlUKra-0Yf61L-joPgIT4V7eE1O1_2P8cGBYQDW_WosxPPyQ-fmxu90Xy8qquaexmBvxEscRIlC0X3h3UkMjD2c4YiHJ978r-7-sUYNhRGmri7V66tDUuee6PJWt/w400-h300/IMG_5876(2).JPG" width="400" /></a></div><br /><p></p>Voici une recette tirée de <a href="https://www.coupdepouce.com/cuisine/brunch-et-dejeuners/recette/gruau-de-quinoa-au-chocolat"><i>Coup de Pouce</i></a>. Il s’agissait au départ d’un gruau de quinoa du genre à être laissé au frigo pendant la nuit pour être mangé le matin, mais moi, j’aime les gruaux servis chauds! Je suis donc partie de ½ tasse de quinoa cru, je l’ai fait cuire le matin-même, et voilà. Bon, ça a davantage de protéines que le gruau d’avoine, mais quand même, la faim revient bien avant midi. Au moins, c’est bon! <div><br /></div><div>1 tasse de quinoa cuit (voir note plus haut) </div><div>¾ tasse de lait sans lactose ou de boisson végétale non sucrée </div><div>3 c. à table de sirop d'érable </div><div>2 c. à table de poudre de cacao </div><div>½ c. à thé d'essence de vanille </div><div>½ banane en tranches, pour garnir (facultatif) </div><div>¼ tasse d'amandes tranchées, pour garnir (facultatif) </div><div>2 c. à table de mini-brisures de chocolat, pour garnir (facultatif) </div><div><br /></div><div>Dans une petite casserole, à feu moyen, combiner le quinoa, le lait, le sirop d’érable, le cacao et la vanille. Remuer jusqu’à ce que le quinoa ait absorbé les saveurs et une partie du liquide (environ 5 minutes). Fermer le feu et laisser tempérer pendant quelques minutes. </div><div><br /></div><div>Pour manger le gruau froid, transférer dans un bocal en verre. Ajouter les garnitures désirées, fermer le couvercle et déposer au réfrigérateur jusqu’au moment de déguster (ou jusqu’au lendemain). Sinon, servir immédiatement.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEw0Z1YiWkdgtUacFZPMqnZu64CcjKP4zUWXA0aCHOOZTCBuj4snDMe6Fk60PR8iUIF7J9Ew_79aH-_-v1ctWYKI_P-gf-GRdCQ7CtL-sHRw57LOUg6dV1JIYr50yP-zcqopzIiAyO-R4FBxZ8QDeCU6b4AacgQ_LVYesPJ9TbZ0kRX1PGqnk/s4032/IMG_5879(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEw0Z1YiWkdgtUacFZPMqnZu64CcjKP4zUWXA0aCHOOZTCBuj4snDMe6Fk60PR8iUIF7J9Ew_79aH-_-v1ctWYKI_P-gf-GRdCQ7CtL-sHRw57LOUg6dV1JIYr50yP-zcqopzIiAyO-R4FBxZ8QDeCU6b4AacgQ_LVYesPJ9TbZ0kRX1PGqnk/w400-h300/IMG_5879(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-32203898024705544812024-02-04T17:27:00.002-06:002024-02-04T17:27:15.724-06:00Coconut Cranberry Chews<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaNEOIAIUlGsCqGxEH16Wwa0BK-rvsTTP7LRg-xrEAkHu4OsXLyhwtTTtH9XfHBoykrUasdyVOgKCzogntxXKiD2b9GH5tVUviD4GXeIN4DZF9TUGtZkMGsoFKzAGaovvjVtdd_kzTb2pd4tuOHRbTZsEqpO-KO3hFvd1fNr3Bx_lyzRsNpOr/s4032/IMG_6028(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaNEOIAIUlGsCqGxEH16Wwa0BK-rvsTTP7LRg-xrEAkHu4OsXLyhwtTTtH9XfHBoykrUasdyVOgKCzogntxXKiD2b9GH5tVUviD4GXeIN4DZF9TUGtZkMGsoFKzAGaovvjVtdd_kzTb2pd4tuOHRbTZsEqpO-KO3hFvd1fNr3Bx_lyzRsNpOr/w400-h300/IMG_6028(1).JPG" width="400" /></a></div><br /><p></p>I made these <a href="https://www.sunset.com/recipe/coconut-cranberry-chews">coconut cranberry chews</a> around the holidays; I’d heard about them on Spilled Milk, because the wife of one of the hosts has made every cookie in <a href="https://drive.google.com/file/d/1-yQHksC7ESaXyDTtDGBXcz83v2A0VBrN/view">this <i>Sunset</i> holiday collection from December 2001</a>, and the coconut cranberry chews had been the grand prize winner. I made a half recipe and got 18 cookies out of it. Maybe the ratio of butter to flour was a bit off, because I found these cookies a bit too crumbly. And they actually made me feel like they should have pecans as well, which is not something I say often! They were really good, though, and the orange zest was a great touch.
<br /><br />
about 1 ½ cups (¾ lb.) lactose-free butter or margarine, at room temperature<br />
2 cups sugar<br />
1 Tbsp. grated orange peel<br />
2 tsp. vanilla<br />
3 ¼ cups all-purpose flour<br />
1 tsp. baking powder<br />
¼ tsp. salt<br />
1 ½ cups dried cranberries<br />
1 ½ cups sweetened flaked dried coconut
<br /><br />
In a large bowl, with a mixer on medium speed, beat 1 ½ cups butter, sugar, orange peel, and vanilla until smooth.
<br /><br />
In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.
<br /><br />
Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets (I lined mine with a silpat). I would recommend flattening the cookies a bit before baking.
<br /><br />
Bake in a 350 °F regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1UffTlebbGBG6PyqiXI0uFkJrWrY8ryBR-9icTs5Ib43S7d_kijEATBaQMvAQdzGV8MqrHiNDboMBnj0PkMjriRAbWBNlgUQce4jl_5qZbq3yvVpBKmNpt-3XlIDkwXyuq_amIfr_gZ79_GTOOs_OMjL95k7VgtseOHcFxzvydgHPuc4zFU9/s4032/IMG_6030(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1UffTlebbGBG6PyqiXI0uFkJrWrY8ryBR-9icTs5Ib43S7d_kijEATBaQMvAQdzGV8MqrHiNDboMBnj0PkMjriRAbWBNlgUQce4jl_5qZbq3yvVpBKmNpt-3XlIDkwXyuq_amIfr_gZ79_GTOOs_OMjL95k7VgtseOHcFxzvydgHPuc4zFU9/w400-h300/IMG_6030(1).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-48582882472255332172024-02-04T17:20:00.002-06:002024-02-04T17:20:21.522-06:00One-Pan Maple Rosemary ChickenI tried this <a href="https://tasty.co/recipe/one-pan-maple-rosemary-chicken">one-pan maple rosemary chicken</a>. This was really good, though I must warn you to cut the vegetables smaller than I did, as they were underdone.
<br /><br />
2 cups purple potatoes, halved<br />
1 ½ cups brussels sprouts, halved<br />
1 ½ cups baby carrots<br />
1 ½ cups butternut squash, diced<br />
1 red apple, sliced<br />
½ large red onion, diced<br />
olive oil, to taste<br />
salt, to taste<br />
pepper, to taste<br />
1 tsp. dried sage, or to taste<br />
¼ cup Dijon mustard<br />
¼ cup maple syrup<br />
3 cloves garlic, minced<br />
1 tsp. fresh rosemary, minced<br />
1 Tbsp. lemon juice<br />
6 chicken thighs<br />
<br />
Preheat the oven to 400 °F and line a baking sheet with parchment paper.
<br /><br />
To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion. Add oil, salt, pepper, and sage and mix well.
<br /><br />
In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice. Add salt and pepper to taste.
<br /><br />
Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ½ of Dijon-maple mixture. Flip the chicken over and brush with the rest of the Dijon-maple mixture.
<br /><br />
Bake for 30 minutes (it needed longer in my case), or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin. Serve.
<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavw_tBw0bIlzDLrlFn5rvF0GJ4OMfzUjdt-Qk7snDn-aX99VRblhTMFNnJJr8NWAEf6R_eFRmDkORCWQTUB2QzLDwYULIAXqekduOn5EIogpnnU1tjyarDFrFuCb-mQgAGBDEiqBOzb8u0jDTrwdNddZPCp6iLSKF2RvJNoTRg8TOXoFBHo5A/s4032/IMG_6020(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavw_tBw0bIlzDLrlFn5rvF0GJ4OMfzUjdt-Qk7snDn-aX99VRblhTMFNnJJr8NWAEf6R_eFRmDkORCWQTUB2QzLDwYULIAXqekduOn5EIogpnnU1tjyarDFrFuCb-mQgAGBDEiqBOzb8u0jDTrwdNddZPCp6iLSKF2RvJNoTRg8TOXoFBHo5A/w400-h300/IMG_6020(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwvaPMZA4-1F27u36b72VPzxqd5ku4h5w8jBDExF7ZDHS1Ciuiahnw11MyMBcoEi7Dn6d-rJ0sqvk5qked5TY6YWWeIzCYkMyzULfusV5FRgHae9W-YC_MDBxKmVzyWYrgQ7FzZy-JtH1oM1_bQiFFYwq2MdcRMxWnF0SUEE-HxqhTfwM65_9/s4032/IMG_6021(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwvaPMZA4-1F27u36b72VPzxqd5ku4h5w8jBDExF7ZDHS1Ciuiahnw11MyMBcoEi7Dn6d-rJ0sqvk5qked5TY6YWWeIzCYkMyzULfusV5FRgHae9W-YC_MDBxKmVzyWYrgQ7FzZy-JtH1oM1_bQiFFYwq2MdcRMxWnF0SUEE-HxqhTfwM65_9/w400-h300/IMG_6021(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1Z1dOD_HP_jCWD7Mo4qW-ZH1oRHKofN4yToB0RiXlilk33K_bvYy7NWJBG8xGM_eJuXxk2AEy7KjV1KjaTE8RzB6gRB3UKDeLwh3RXK8lXe3kZM2-Ficqr2MSTPFhKnCJ9qxDHUPS5WZ_gwKqMsaRo1Ap11aike-USaEqywZoL6gavxn9sAG/s4032/IMG_6022(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1Z1dOD_HP_jCWD7Mo4qW-ZH1oRHKofN4yToB0RiXlilk33K_bvYy7NWJBG8xGM_eJuXxk2AEy7KjV1KjaTE8RzB6gRB3UKDeLwh3RXK8lXe3kZM2-Ficqr2MSTPFhKnCJ9qxDHUPS5WZ_gwKqMsaRo1Ap11aike-USaEqywZoL6gavxn9sAG/w400-h300/IMG_6022(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-13151931825956689322024-02-04T17:11:00.000-06:002024-02-04T17:11:14.082-06:00Cosmic Brownies with Date Chocolate Frosting<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0zLWchNClQ69S2hREWyKGpro3xwxD5iBRsKooo5lJEl0BkC5acxR78qtXHf7DtXpOJcmU4ac0vm6cHVZ0-f16T4EvRk_EqaV3eAzbhq9qkuiWnOhFa23ucBJxZQ6QPAV4IyapTI5__83Xj54t1V40tyJ2Fy72EK_G77EjJ2MvWREL1j5-h8d/s4032/IMG_5969(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0zLWchNClQ69S2hREWyKGpro3xwxD5iBRsKooo5lJEl0BkC5acxR78qtXHf7DtXpOJcmU4ac0vm6cHVZ0-f16T4EvRk_EqaV3eAzbhq9qkuiWnOhFa23ucBJxZQ6QPAV4IyapTI5__83Xj54t1V40tyJ2Fy72EK_G77EjJ2MvWREL1j5-h8d/w400-h300/IMG_5969(2).JPG" width="400" /></a></div><br /><p></p>I wanted to try <a href="https://minimalistbaker.com/date-sweetened-chocolate-frosting/">this date-sweetened chocolate frosting</a> on something, and decided to use <a href="https://www.designeatrepeat.com/homemade-cosmic-brownies/">these homemade cosmic brownies</a> as a base, simply making the date frosting instead of the ganache. This was a hit with my kids! While the brownies were thick and pleasantly fudgy, I found them too sweet, and wonder in hindsight whether the original ganache would have tamed them a bit, considering that there was no sweetener beyond what is already in the chocolate… In any case, this was really good.
<br /><br /><i>
For the brownies</i><br />
¾ cup (1 ½ sticks) lactose-free butter<br />
1 ½ cups granulated sugar<br />
½ cup light brown sugar<br />
3 large eggs + 1 egg yolk<br />
1 Tbsp. vanilla extract<br />
1 ½ cups (180 g) high quality cocoa powder, sifted<br />
1 cup (120 g) all-purpose flour (gluten-free if needed)<br />
1 tsp. salt<br />
¼ tsp. baking soda<br />
2 Tbsp. corn starch<br />
¼ cup vegetable oil<br /><br />
Preheat oven to 350 °F. Lightly grease a light metal pan; line it with parchment paper on the bottom and edges to create a sling and grease again. (A dark metal pan might cause the brownies to bake too quickly, while glass pans tend to be too slow and get the edges too dark before the center is baked.)
<br /><br />
In a large microwave-safe bowl (I used a double boiler), put the butter, granulated sugar, and brown sugar. Microwave for 3 minutes, stir, then microwave for 30 seconds more. Carefully remove bowl from microwave and stir until smooth. Let cool for 2-3 minutes.
<br /><br />
To the butter and sugar mixture, stir in the eggs, egg yolk, and vanilla extract.
<br /><br />
In a small bowl, whisk together the cocoa, flour, salt, baking soda, and cornstarch. Once combined, stir the dry ingredients into the wet ingredients until just combined (it is better to do this by hand, or on the slow speed of a stand mixer, to avoid overmixing). Stir in vegetable oil.
<br /><br />
Spread the brownie batter into the prepared pan until smooth. Bake at 350 °F for 24-26 minutes or until center looks set and no longer jiggles when you gently shake the pan (do not overbake). Let cool completely in the pan.
<br /><br /><br /><i>
For the date-sweetened chocolate frosting</i><br />
1 cup tightly packed pitted dates (if they are dry, soak in warm water for 10 minutes, then drain)<br />
¼ cup warm water<br />
2/3 cup unsalted cashew butter (I used almond butter)<br />
½ cup cacao or unsweetened cocoa powder, sifter<br />
½ tsp. vanilla extract<br />
1 pinch sea salt (optional) <br />
2 Tbsp. melted coconut oil (if avoiding oil, sub more water or cashew butter)<br />
rainbow sprinkles of your choice, for garnishing the brownies<br />
<br />
Add the pitted dates to a food processor with the “S” blade attached. Pulse until very small bits remain or they form into a ball. Add warm water and pulse again until they form a loose paste that appears like caramel, scraping down sides as needed.
<br /><br />
Add cashew butter, cacao powder, vanilla, and sea salt and pulse again until the mixture is well combined. Scrape down sides.
<br /><br />
Add coconut oil and mix again until a smooth paste forms — it should be thick but spreadable like frosting! If chunky or dry, add more oil as needed. Use immediately (if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight, but with these brownies, it shouldn’t be an issue).
<br /><br />
Spread on the brownies, then top with rainbow sprinkles and serve.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV6aSa7tgSFmnYqqhkyzdvhl1jlBToouzJGfIAhlmr6cWe6wUJm0JStFW2gU9Yx5fjkie9ZPxz8pv6jWIDTWrnIFtZZM1hbZD0HkzqLNAt4v8EpMhm94ON4DB70sd7e0eY6KbzuQFCNV_ktSmDakWJZy98rLOFWKKHeGIqqx-ZRWXXU_juYnQ/s4032/IMG_5962(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfV6aSa7tgSFmnYqqhkyzdvhl1jlBToouzJGfIAhlmr6cWe6wUJm0JStFW2gU9Yx5fjkie9ZPxz8pv6jWIDTWrnIFtZZM1hbZD0HkzqLNAt4v8EpMhm94ON4DB70sd7e0eY6KbzuQFCNV_ktSmDakWJZy98rLOFWKKHeGIqqx-ZRWXXU_juYnQ/w400-h300/IMG_5962(1).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJowkHL7DGWmfrAtdhrXdPHMv93490wA7YflFp4TPiI7z09dj8woy-MBj8BN7YcC5J_Ppai1yUSkuEjMjhI0L81l0xHpCNjn8NDuKWCPrSKqVhV7caKOwk-vTDvH5oqQ4joWxYdkIotso5nSQ11SL3tqZIU7v45hyphenhyphenBMAVDyRXwDPJDVlJUN8v8/s4032/IMG_5972(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJowkHL7DGWmfrAtdhrXdPHMv93490wA7YflFp4TPiI7z09dj8woy-MBj8BN7YcC5J_Ppai1yUSkuEjMjhI0L81l0xHpCNjn8NDuKWCPrSKqVhV7caKOwk-vTDvH5oqQ4joWxYdkIotso5nSQ11SL3tqZIU7v45hyphenhyphenBMAVDyRXwDPJDVlJUN8v8/w400-h300/IMG_5972(1).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lM1XIi6qdCMHl_-u2tqUwYHuuQl_sAqY2PGJftFhjZPtabWsf-To7tEdByRRdA9lYElo-WiqlHO-e3-ZxqB4R5eMs4cBH4WDr468whLl95_BMr0JDnXNSDFsrg9zzlTDFX8gV2i__YDzROcU6-T-6cMAPWX_5Nj8b1Kx4NoklD0Z2lo0cnn2/s4032/IMG_5971(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8lM1XIi6qdCMHl_-u2tqUwYHuuQl_sAqY2PGJftFhjZPtabWsf-To7tEdByRRdA9lYElo-WiqlHO-e3-ZxqB4R5eMs4cBH4WDr468whLl95_BMr0JDnXNSDFsrg9zzlTDFX8gV2i__YDzROcU6-T-6cMAPWX_5Nj8b1Kx4NoklD0Z2lo0cnn2/w400-h300/IMG_5971(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-25811748629180994902024-01-28T12:02:00.003-06:002024-01-28T12:02:15.153-06:00Country-Style Chicken Pot Pie<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAk3BhPDOmW4cY87O-cYDd0lqXtD-JLbVX27YDkGSvLlM-8dpnFM4X58PEyE3HzWxraFgVJJtA5Ivs-kNyNPjZ7ExqfHvml7fWV1uoYNE6eqZ1vsfCkxD4W1-0QF0nGnBECKiNe0-8zXcugLmGVQl3OHxfFVb5TqguMDk0GvWjoLJedvxBVpu/s4032/IMG_5968(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFAk3BhPDOmW4cY87O-cYDd0lqXtD-JLbVX27YDkGSvLlM-8dpnFM4X58PEyE3HzWxraFgVJJtA5Ivs-kNyNPjZ7ExqfHvml7fWV1uoYNE6eqZ1vsfCkxD4W1-0QF0nGnBECKiNe0-8zXcugLmGVQl3OHxfFVb5TqguMDk0GvWjoLJedvxBVpu/w400-h300/IMG_5968(2).JPG" width="400" /></a></div><br /><p></p>I was recently reminded of my mom’s chicken pot pie topped with biscuits. The Little Prince asked for something along those lines, and it was such a great idea! This recipe is originally from <i>The Fannie Farmer Cookbook</i> (12th edition), and was adapted by my mother, then by me. I don’t know why I’d never made it before, but it’s so good! I’ll have to add it to the rotation. Here is my current version.
<br /><br />
For the chicken, I seasoned some chicken breasts with garlic powder, onion powder, paprika, turmeric, ginger, salt, and pepper, and cooked them at 425 °F for 20-25 minutes.
<br /><br /><br /><i>
For the baking powder biscuits</i><br />
2 cups flour<br />
½ tsp. salt<br />
4 tsp. baking powder<br />
½ tsp. cream of tartar<br />
1 Tbsp. sugar<br />
½ cup lactose-free butter (or vegetable shortening)<br />
2/3 cup lactose-free milk<br /><br />
In a large bowl (I actually did this with a food processor), whisk together the flour, salt, baking powder, cream of tartar, and sugar. Cut the butter into the flour with a pastry cutter or two knives (or, see, this is where the food processor blade is handy) until the mixture resembles coarse meal. Add the milk and stir just until the dough forms a ball around the fork (or blades).
<br /><br />
Turn the dough onto a lightly floured surface and knead 14 times. Pat until ½-inch thick (I used a rolling pin). Cut into rounds with a 2-inch cookie cutter or a glass. Reroll scraps and cut out more biscuits. At this point, you can either set them aside for a bit, or store them in the fridge until you need them.<br /><br /><br /><i>
For the chicken pot pie</i><br />
6 Tbsp. lactose-free butter<br />
6 Tbsp. flour<br />
½ tsp. mustard powder (optional)<br />
3 cups lactose-free milk (or 2 cups chicken broth + 1 cup lactose-free cream)<br />
½ tsp. freshly ground pepper<br />
salt, to taste<br />
4 cups cooked chicken, cut into chunks<br />
12 small white onions or 1 onion, chopped<br />
3 smallish carrots, peeled and cubed or sliced<br />
¾ cup peas<br /><br />
Preheat the oven to 450 °F.
<br /><br />
Melt the butter into a saucepan, stir in the flour and mustard powder, and cook, stirring, for 2 minutes. Slowly add the broth, cream, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth.
<br /><br />
Meanwhile, in a large pan with a bit of oil, cook the onions and carrots until almost tender, then add the peas for the last few minutes.
<br /><br />
Stir the chicken, onions, carrots, and peas with the sauce, then pour the mixture in a large casserole dish.
<br /><br />
Place the biscuit rounds, edges touching, all over the top of the pie. Bake for 15-20 minutes until browned.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHgPZgDvG3t0jN9h3cApEvNnKLp0Yfgw91MrQpQHqFWhDI-vGtqVEqL-St_olDRtNCZIAJHFO0uN2L4-VXRmhptvABE8QUvtTkWQ8GlUA3Wx_B8_LuqL4TB2lfFaE7Da3a1v3-Dec75yDuWiBKnB5UMKzGYFWUeBifa5OuAeWsgnDXyeAfB8_/s4032/IMG_5963(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHgPZgDvG3t0jN9h3cApEvNnKLp0Yfgw91MrQpQHqFWhDI-vGtqVEqL-St_olDRtNCZIAJHFO0uN2L4-VXRmhptvABE8QUvtTkWQ8GlUA3Wx_B8_LuqL4TB2lfFaE7Da3a1v3-Dec75yDuWiBKnB5UMKzGYFWUeBifa5OuAeWsgnDXyeAfB8_/w400-h300/IMG_5963(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAyBj2TN3efrFI4WeC7X_E14jJ9U0cSd1GljcJWDrw1a10vc_mtp036fkNjQokdpQvSosAct1h5ZItofuHnuXMUnofWz4TRUQWv6dto_XnNGw5DX64PquVUffCiz7BGJqaJGZhyggRynYWvk8qgPWaqaPfWsIXq4PjiEDcUAcwTj4tEMnUiU6/s4032/IMG_5964(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAyBj2TN3efrFI4WeC7X_E14jJ9U0cSd1GljcJWDrw1a10vc_mtp036fkNjQokdpQvSosAct1h5ZItofuHnuXMUnofWz4TRUQWv6dto_XnNGw5DX64PquVUffCiz7BGJqaJGZhyggRynYWvk8qgPWaqaPfWsIXq4PjiEDcUAcwTj4tEMnUiU6/w400-h300/IMG_5964(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJ1wksExZ9dPonwsJSMBIn5U6d3Ue-O5MjGx90rCexVGmQBSe_WretZcG5_uWPX9OGm3r1m_mR4YPg66oIVha5pQJv8LlYjgXdBTMgFtrGcWJY_7yGmfWNoSy6TsXCT04xo6IwEV4YZAf224_Riqkojrgwohno9tWfmmqGgGQEP46ZfCXjam1/s4032/IMG_5967(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJ1wksExZ9dPonwsJSMBIn5U6d3Ue-O5MjGx90rCexVGmQBSe_WretZcG5_uWPX9OGm3r1m_mR4YPg66oIVha5pQJv8LlYjgXdBTMgFtrGcWJY_7yGmfWNoSy6TsXCT04xo6IwEV4YZAf224_Riqkojrgwohno9tWfmmqGgGQEP46ZfCXjam1/w400-h300/IMG_5967(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-76232720224065546622024-01-27T19:08:00.000-06:002024-01-27T19:08:01.786-06:00Smoothie choco-cajou<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6tHdhGqTU2SxtpVWYfOY83Q6MVGNMT5SMZbPOiErby_kpiqgrqyuynHe8qj-Sq9XRa4s9QnqdmRAqQVYEHt4oo6RglU_JrhT5AzGUiaS8oH8RHHBjdBrxXQmb5ZL2BqUokX7fkQ16ZupRtmJUvtuXR7vKEZTBw-lRbe90NfRTd6v9k_DkVt9/s4032/IMG_6025(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6tHdhGqTU2SxtpVWYfOY83Q6MVGNMT5SMZbPOiErby_kpiqgrqyuynHe8qj-Sq9XRa4s9QnqdmRAqQVYEHt4oo6RglU_JrhT5AzGUiaS8oH8RHHBjdBrxXQmb5ZL2BqUokX7fkQ16ZupRtmJUvtuXR7vKEZTBw-lRbe90NfRTd6v9k_DkVt9/w300-h400/IMG_6025(2).JPG" width="300" /></a></div><br /><p></p>Voici une recette de <i>Famille futée 4</i>, que j’ai un peu adaptée. Il s’agit ici davantage d’une collation que d’un déjeuner, mais c’était très bon! J’ai ajouté 2 cuillères à souper de poudre de graines de citrouille pour avoir davantage de protéines. Si vous évitez les noix, essayez du beurre de soja à la place des noix de cajou. <div><br /></div><div>1 tasse de fraises surgelées</div><div>¼ tasse de flocons d’avoine à caisson rapide </div><div>½ tasse de noix de cajou naturelles </div><div>2 c. à soupe de graines de chia </div><div>2 c. à soupe de cacao </div><div>2 c. à soupe de sirop d’érable </div><div>2 tasses d’eau (j’ai pris 1 tasse d’eau et 1 tasse de lait sans lactose) </div><div>1 banane mûre en tronçons </div><div><br /></div><div>Déposer tous les ingrédients dans le récipient d’un mélangeur électrique à haute vitesse. Ne pas mélanger, mais couvrir et réfrigérer au moins 12 heures. </div><div><br /></div><div>Au moment de servir, ajouter la banane et mixer 2 minutes ou jusqu’à ce que le smoothie soit lisse et homogène.
</div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-55967626683220292592024-01-27T17:19:00.000-06:002024-01-27T17:19:00.309-06:00Waffle Corn Dogs<p>Here’s something else I made for the kids’ lunches: <a href="https://www.delish.com/cooking/recipes/a53205/waffle-corn-dogs-recipe/">waffle corn dogs</a> (very similar in ingredients to <a href="https://www.lactosefreegirl.com/2019/12/corn-dog-muffins.html">corndog muffins</a>, just different presentation). They liked these, but did not love them, I think. I thought it was original, and combined things that they liked, so it’s appealing to me!</p>
2 hot dog sausages<br />
1 box corn muffin mix<br />
1 large egg<br />
½ cup lactose-free sour cream<br />
2 Tbsp. melted lactose-free butter<br />
½ cup shredded lactose-free cheddar<br />
2 Tbsp. chives (optional)
<br /><br />
Preheat a waffle iron. Meanwhile, in a large bowl, combine corn muffin mix, egg, and sour cream. Stir until evenly combined, then fold in cheddar and chives.
<br /><br />
Cut each hot dog sausage in half lengthwise and then in half crosswise; stick a skewer into each piece (I didn’t do the skewer part).
<br /><br />
Grease the waffle iron. Spread about half of the batter onto waffle iron. Place hot dogs on top, then spread the remaining batter over hot dogs.
<br /><br />
Close the waffle iron and cook until the waffle is cooked through, about 4 minutes. Carefully remove waffle and slice into eighths.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusqxfDBUuyiFJTwsnB87xNUeqvRVaGemJg31rFwQwocN2-WJIgeoz6-udwKojVcUgCzMsR-eHME4hf3fWF4kcybQQT9iCamsJJ3n_G1pcNZGr0Fnx_snWB895pxBglrTLNOhN7Uqlw-wj4SzFIGWAeY-QYMCsK5z4YZycfr8eqGOECfCjrfb-/s4032/IMG_5893(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusqxfDBUuyiFJTwsnB87xNUeqvRVaGemJg31rFwQwocN2-WJIgeoz6-udwKojVcUgCzMsR-eHME4hf3fWF4kcybQQT9iCamsJJ3n_G1pcNZGr0Fnx_snWB895pxBglrTLNOhN7Uqlw-wj4SzFIGWAeY-QYMCsK5z4YZycfr8eqGOECfCjrfb-/w400-h300/IMG_5893(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVFiBet0K8IO2r5SefMLnXHqC3j4VAQhAYpl-bWTgSoFwfylFBMoRRIkKG0PhSwfL7o6nn53VQwi8-FIvmPM6yes4XiDx2cXvwf3K_Loku07lVpSSoHcrqbFF66GpSAlblasi7aOGkwpuWwIZk9MsclQNLwsPn0Eimjc5uN78SUNqCit1BFYV/s4032/IMG_5896(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVFiBet0K8IO2r5SefMLnXHqC3j4VAQhAYpl-bWTgSoFwfylFBMoRRIkKG0PhSwfL7o6nn53VQwi8-FIvmPM6yes4XiDx2cXvwf3K_Loku07lVpSSoHcrqbFF66GpSAlblasi7aOGkwpuWwIZk9MsclQNLwsPn0Eimjc5uN78SUNqCit1BFYV/w400-h300/IMG_5896(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisN5Y0qmorQCmYCecxwWS-rjF9iz2rqf0GK08I0XFZUCQ5etwQEp0GvwqPatgBMODUpkqaR00lELt98bTXrWRQlE4ttlIfyC9CxML9jpM5epPS3uzvG_CHYbY8GfJ_AERT6kqboLpyQIEDhiK_5x4MoAuO6BPMjhw8r8B7tOKyJRlZqC70UeZ/s4032/IMG_5897(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjisN5Y0qmorQCmYCecxwWS-rjF9iz2rqf0GK08I0XFZUCQ5etwQEp0GvwqPatgBMODUpkqaR00lELt98bTXrWRQlE4ttlIfyC9CxML9jpM5epPS3uzvG_CHYbY8GfJ_AERT6kqboLpyQIEDhiK_5x4MoAuO6BPMjhw8r8B7tOKyJRlZqC70UeZ/w400-h300/IMG_5897(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-77231500510720966482024-01-27T11:24:00.001-06:002024-01-27T11:24:53.343-06:00Root Vegetable Beef Stew with Mushroom and Spinach Polenta<p><a href="https://www.thekitchn.com/recipe-root-vegetable-beef-stew-with-mushroom-and-spinach-polenta-239321">That</a>’s quite a mouthful, isn’t it? And it’s a very involved recipe. But it’s also hearty and perfect for a cold winter night – that is also why I don’t have a good picture! There was no light by dinnertime, and I was hungry anyway, so all you get is two sad unsightly pictures. Just know that this dish is excellent! I made some modifications, so here are a few notes.</p><br />
The veal demi-glace concentrate is there to add concentrated flavor. I couldn’t find it in stores and had to order it online, and it wasn’t exactly cheap. Honestly, next time, I would just use some Better Than Bouillon paste and call it good enough. I used baby carrots, but that was a mistake because they didn’t soften quickly enough, so I would chop regular carrots next time (I am not in a place where I can easily find the whole miniature ones). As for the spinach, I didn’t want to have to pick over 10 ounces of fresh spinach, so I bought a 10-ounce package of frozen spinach, thawed it, squeezed the water out of it, chopped it up, and threw it into the polenta.
<br /><br /><i>
For the stew</i><br />
3 lbs. trimmed chuck roast, cut into 3-inch chunks<br />
2 tsp. kosher salt, plus more as needed<br />
1 tsp. freshly ground black pepper, plus more as needed<br />
2 Tbsp. vegetable oil<br />
1 small onion, very finely chopped<br />
1 large carrot, very finely chopped<br />
1 celery stalk, very finely chopped<br />
3 large cloves garlic, very finely chopped<br />
¼ cup tomato paste<br />
2 cups fruity red wine<br />
4 cups (1 quart) beef stock, plus more as needed<br />
1 (1.5-oz.) container veal demi-glace concentrate (see note above)<br />
2 fresh rosemary sprigs<br />
4 fresh thyme sprigs<br />
1 lb. whole petite carrots, or regular carrots cut into 4-inch lengths<br />
1 lb. fingerling or miniature Dutch potatoes, scrubbed and halved lengthwise<br />
8 oz. rutabaga, peeled and cut into large bite-sized cubes (I dislike it and omitted it)<br />
8 oz. parsnip, peeled and cut into large bite-sized chunks<br />
4 oz. peeled fresh or frozen pearl onions<br /><br /><i>
For the mushroom and spinach polenta</i><br />
3 cups water<br />
2 cups lactose-free whole milk<br />
1 tsp. kosher salt, plus more to taste<br />
1 ½ cups fine or medium-grind polenta<br />
2 Tbsp. lactose-free butter<br />
freshly ground black pepper<br />
2 Tbsp. olive oil<br />
1 small yellow onion, finely chopped (about 1 cup)<br />
2 cups thickly sliced gourmet mix or cremini mushrooms (about 8 ounces)<br />
3 cloves garlic, finely chopped<br />
10 oz. baby spinach<br /><br /><br /><i>
For the stew</i><br />
Pat the meat dry with paper towels and season with the measured salt and pepper. Heat the oil in a large heavy pot or Dutch oven over high heat until shimmering. Working in batches, add the beef to the pot and sear on all sides, 2 to 3 minutes per side. Remove the seared meat to a large bowl.
<br /><br />
Reduce the heat to medium-high and add the finely chopped onion, carrot, celery, and garlic to the pot. Stir to loosen the browned bits from the bottom of the pot. Add a splash of water if the mixture begins to scorch.
<br /><br />
Add the tomato paste and cook, stirring continuously, until it sizzles, about 1 minute. Stir in the wine, beef stock, and demi-glace concentrate, stirring until the concentrate dissolves. Drop in the rosemary and thyme.
<br /><br />
Return the seared meat and any accumulated juices to the pot. The braising liquid should be level with the meat, so add more stock if needed. Bring to a boil. Reduce the heat to very low, cover tightly, and cook at a bare simmer until the meat is spoon-tender, about 2 hours.
<br /><br />
Stir in the whole carrots, potatoes, rutabaga, parsnip, and pearl onions. Cover and simmer until tender, about 20 minutes. Meanwhile, make the polenta. (When the stew is ready, keep it warm since it will be ready before the polenta – note that I shredded the beef at this point to make it easier to serve.)
<br /><br /><i>
For the polenta</i><br />
Bring the water, milk, and salt to a boil in a large saucepan over high heat. Whisking continuously, add the polenta in a slow, steady stream. Cook, stirring continuously, for 3 minutes.
<br /><br />
Reduce the heat to low and simmer until the polenta is thick and no longer tastes raw, about 45 minutes (I cooked mine for a lesser amount of time). Stir occasionally with a wooden spoon and make sure it isn't sticking in the corner. Stir more often as the polenta thickens. If the polenta turns stiff before it is done, add a little warm water.
<br /><br />
Stir in the butter. Season generously with salt and pepper, and keep warm over very low heat.
<br /><br />
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion, stir to coat, and cook until tender, about 8 minutes.
<br /><br />
Stir in the mushrooms and garlic and cook until tender, stirring often, about 5 minutes. Transfer into the saucepan with the polenta. Add the spinach a handful at a time, stirring to wilt before adding more.
<br /><br />
Remove and discard the rosemary and thyme stems from the stew. Taste and season both the stew and polenta with salt and pepper as needed. Serve the stew over the polenta.
<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA9LKiYZDQciJNXf6muadEJGVeolfjvF4BR-KJIfCQwn3sgVYvEXz_go4IJpnOBlumMXrXAQPcw8ORmcxIQ5PVruY_sfu1W6s91UY1ystl9cTRAddrujYbesDC0DUv7jq1IYmpUfhn-1ZvKNnckRdtM-8J07Jd3W_JbjttUdM0PLmFOBei1-n/s4032/IMG_5891(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA9LKiYZDQciJNXf6muadEJGVeolfjvF4BR-KJIfCQwn3sgVYvEXz_go4IJpnOBlumMXrXAQPcw8ORmcxIQ5PVruY_sfu1W6s91UY1ystl9cTRAddrujYbesDC0DUv7jq1IYmpUfhn-1ZvKNnckRdtM-8J07Jd3W_JbjttUdM0PLmFOBei1-n/w300-h400/IMG_5891(2).JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdt2OYg3dnev4jonPbaup0tcw3B1-z4lOJvbiILAK_SPLR8aMClRp7MSSnf-TU-jUY6NQeJnn60bbHEoh-4dGWpf8f9cAex7Mty4rlgKdG4HSyFd4byy8Z5Z7Vod5V07cXp6XypnNQXmJl_9h4ApFik8c2RtO7vRXZFn5JC8g27li8tZywgalS/s4032/IMG_5892(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdt2OYg3dnev4jonPbaup0tcw3B1-z4lOJvbiILAK_SPLR8aMClRp7MSSnf-TU-jUY6NQeJnn60bbHEoh-4dGWpf8f9cAex7Mty4rlgKdG4HSyFd4byy8Z5Z7Vod5V07cXp6XypnNQXmJl_9h4ApFik8c2RtO7vRXZFn5JC8g27li8tZywgalS/w400-h300/IMG_5892(2).JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0tag:blogger.com,1999:blog-31689883.post-14343382380770243902024-01-27T11:17:00.004-06:002024-01-27T11:17:47.552-06:00Product review - Better Batter cake and Fitbake frosting<p>When my mother-in-law last came to visit, I used the opportunity to try two new products I’d been eying. First, since I get the occasional email from <a href="https://www.lactosefreegirl.com/2023/02/gluten-free-challah.html">Better Batter</a>, I bought some of their <a href="https://shop.betterbatter.org/products/better-batter-gluten-free-chocolate-cake-mix-2">gluten-free chocolate cake mix</a> on sale. I decided to pair it with <a href="https://www.shopfitbake.com/collections/products/products/vanilla-frosting">Fitbake’s vegan keto vanilla buttercream frosting</a>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0uBHddn_iQ7jsIWklGWUS4rQRtvxV9kA7PvDEkSZei4WnoD4clv8SpxfpaqdzdqEGqwZrZJz1v1ex3hyphenhyphenVkUPzaWo7xdvf1TavL9GVwDwRYlYsyYEFxuP6AFoK2sVZksuKk6VPIBrc2M5BblSyJmU5JESXNSjyxNP_oslI7tnK7oc78qsSw_R/s4032/IMG_5472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0uBHddn_iQ7jsIWklGWUS4rQRtvxV9kA7PvDEkSZei4WnoD4clv8SpxfpaqdzdqEGqwZrZJz1v1ex3hyphenhyphenVkUPzaWo7xdvf1TavL9GVwDwRYlYsyYEFxuP6AFoK2sVZksuKk6VPIBrc2M5BblSyJmU5JESXNSjyxNP_oslI7tnK7oc78qsSw_R/w300-h400/IMG_5472.JPG" width="300" /></a></div><br /><p>The cake turned out really nice! The crumb was fluffy and not too sweet, and of course because it was a mix, it was super easy to make. As for the keto frosting, it was a bit bland, but I guess that’s to be expected for something low-carb! The consistency was stiff, though – I could barely spread it between the two layers of cake, and it was ripping off the crumb as I went. I ended up piping the rest on top, and as you can see, only had enough for some basic decoration. If you want to fully frost a 9-inch layer cake, you’d probably need 2 or 3 containers of that frosting. So, a handy product for a shortcut, but you still have to account for a few things... I threw on some sprinkles because why not. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qiiJkN-8a7QNqkGdIEybZr5Xr4gApLHrvmI723A6NfuMw-BQagcrMNmGH4Rj6pRL80PvxLrontLffDIr5AHOs7JeO_b7iHlNCe6QwbKgTJpFnVjkeYgG6N10cIUREVsgNnWZvjRPiKaSHaBqiAszuXD4p0dD4yOko7X-NUKsJa-ItGvOCteF/s4032/IMG_5738(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qiiJkN-8a7QNqkGdIEybZr5Xr4gApLHrvmI723A6NfuMw-BQagcrMNmGH4Rj6pRL80PvxLrontLffDIr5AHOs7JeO_b7iHlNCe6QwbKgTJpFnVjkeYgG6N10cIUREVsgNnWZvjRPiKaSHaBqiAszuXD4p0dD4yOko7X-NUKsJa-ItGvOCteF/w400-h300/IMG_5738(2).JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnonNe5eF35PLCRJxRMfaKxfpXKZM4ykfU8EVO87mdgzeJ6mnqEvzc-mrYLTukoSnsxS3_2FaoJzNAgJDsxHidyqnNaKAhNlM-6cp-Qh5HzeUZhk7ONPOL9lt81PVsQMK1irhyphenhyphenWKvnElG5453xl7UtFlfIFkmxTpwgVpbC_0YURN8M72-CC8X/s4032/IMG_5743(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnonNe5eF35PLCRJxRMfaKxfpXKZM4ykfU8EVO87mdgzeJ6mnqEvzc-mrYLTukoSnsxS3_2FaoJzNAgJDsxHidyqnNaKAhNlM-6cp-Qh5HzeUZhk7ONPOL9lt81PVsQMK1irhyphenhyphenWKvnElG5453xl7UtFlfIFkmxTpwgVpbC_0YURN8M72-CC8X/w400-h300/IMG_5743(1).JPG" width="400" /></a></div><div><div><br /></div><div>I also had some Better Batter all-purpose flour left, so I made their <a href="https://betterbatter.org/perfect-gluten-free-vegan-dinner-rolls">gluten-free vegan dinner rolls</a>, which were great! I think my mother-in-law would have preferred something taller, as these were shaped more like biscuits than true rolls, but the crumb was perfect. For what it’s worth, my 2 eggs weighed 102 grams (without the shell), and I only used 2 tablespoons of butter for the topping.
</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jv9sqaiv74dB12RNkeM_3ICFfehCmO112jkdC1uZPcisqHxLH5KkAgvb_CXca4_b18ecRVRQQMgnPSvbQFAXlpWYSHBEECoX5LE-IhToKrXn0igWrjTuMoS20t_FTV4Eps8RoRJml0dhzkvwb614VfO3dGIRRPYyGYh_T3SDzbEgSufDXaym/s4032/IMG_5702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jv9sqaiv74dB12RNkeM_3ICFfehCmO112jkdC1uZPcisqHxLH5KkAgvb_CXca4_b18ecRVRQQMgnPSvbQFAXlpWYSHBEECoX5LE-IhToKrXn0igWrjTuMoS20t_FTV4Eps8RoRJml0dhzkvwb614VfO3dGIRRPYyGYh_T3SDzbEgSufDXaym/w400-h300/IMG_5702.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaqo-VtI6qNeL0JgugY_-agwz9YuoPOyC6-NfJo42d-2Ajo2wRpGHjNCWCUlzSkZpyqV-xmiEOXZaSVL-Z7gZJgG8INxM4j8ss0YjCOHqUz6ImlNCrTsbWb0VnSbKroPkDveuTZ-_tEiURy6vmzGPVVYiwvhEbgzpCX698khT-4ChhYHjJXTH/s4032/IMG_5708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaqo-VtI6qNeL0JgugY_-agwz9YuoPOyC6-NfJo42d-2Ajo2wRpGHjNCWCUlzSkZpyqV-xmiEOXZaSVL-Z7gZJgG8INxM4j8ss0YjCOHqUz6ImlNCrTsbWb0VnSbKroPkDveuTZ-_tEiURy6vmzGPVVYiwvhEbgzpCX698khT-4ChhYHjJXTH/w400-h300/IMG_5708.JPG" width="400" /></a></div><br /><div><br /></div>Améliehttp://www.blogger.com/profile/05979366182990756619noreply@blogger.com0