February 27, 2013
My sweetie helped me name this soup, as I have no personal memories of Thailand or Vietnam, I do have a pretty clear memory of seeing Glass Tiger play a concert at Calaway Park as a kid , thankfully the delishiousness of this asian inspired soup is not in anyway connected to the bands performance (only in reference to the glass noodles), and in fact I think this soup rocks harder than Glass Tiger ever did! The other big plus is this soup recipe is offering some reprieve from the never ending request for hot and sour soup… finally a substitute. More about hot and sour soup drama here.
This soup is silky and sweet, sour and creamy with some good hot undertones. A great vegan (or non vegan) bowl of goodness, depending on your supply of old roosters; My batch today was made with rooster stock (from our meanie bird who just departed the barnyard cast this past weekend, he was only good for dog food and soup stock, as he was lean and tough and did I say mean?) BUT of course you can you veggie stock to make it none meaty no problem!
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February 19, 2013
I think we can mostly all agree that everyone loves brownies; fudgey dense chocolately squares, rich and dark… not to cakey, certainly not under-baked and gooey. Now when your imagining the perfect brownie what could make it even more perfect, aside from a fudgey frosting? What about a second layer of brownie, and yet another slap of frosting. Let me attest that a brownie double tap does indeed make for an even more perfect brownie, especially when your recipe (like this one) makes the quintessential brownie.
I didn’t actually set out to make a two layer brownie, but sometimes in the kitchen you just go with the flow and remarkable things happen. I knew this recipe would fill a 9×13 pan… but frankly I really dislike the rounded corners of pyrex bakeware and I opted to use my smaller rectangle tart pan with a scalloped edge and a push through bottom (which makes for dreamy presentation). Because of this I had about 1/4 of the batter left over and decided to add to it 1/3 cup of strong cold coffee, whisk well and bake off in a smaller rectangle tart pan. Ta-Da brownie slab was born.
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February 15, 2013
This might be the most amazing quinoa ever! And frankly you won’t be able to duplicate it at home, but I can tell you how you might a) use up some pantry items and b) make something kinda closely resembling this deliciousness, bear with me here…
Back in the fall I plotted and pulled of (with lots of help) a wonderful celebration of canning in my community “Pickle Palooza” which featured a canning contests and jar swaps along with how to’s + puttin’ up demos etc… One of the entries I enjoyed a great deal was a ginger relish, and when I was given the opportunity to swap some jars I grabbed for one of those jars first off! No idea what exactly is in it… other than the obvious: ginger, garlic, vinegar, and sugar (come to think of it, I will dig through the entry ballots and get back to you all on what else was in this lovely relish)… not that that is the most important detail here. I really think most any crazy relish you have made or been gifted would be so nice with quinoa! It tastes like summer BBQ in a hot side dish, especially if you add a hearty dollop of Italian red pepper spread and then add ginger seared beef and red peppers with caramelized onion on top. YUM That is what this dish tasted like somewhere between hamburger , summer time, and skewer of Mediterranean gilled veg, with that sweet relish POP!
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February 13, 2013
And who doesn’t love a quickie on Valentines Day?
I whipped these uber-super food loaded chocolate coconut milk mousse’s off in about 5 minutes. Lickety-split. Your lover will swoon. Or maybe you cozy up by your self and feel ZERO guilt for eating the whole batch on this hallmark holiday.
Remarkably I was driven to make something nice for my family today even after doing a mega baking stint in the bake shake at the local cafe pimping out the bakery cooler with Valentines Sweets…Did I say pimping? I all out loaded the cooler with dozens of sinful sweets; I pulled out some of my old favorites, but everything got a valentines spin, adored with chocolate hearts, pinked-up with beet root powder galore (which made for a huge pink mess to address) and berry buttercream blissmass-ed.
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February 12, 2013
Last night I made a big batch of these big bad baked brown beans and today I up-cycled them into this really lovely sweet boston bean soup, in thickness it’s almost chili like, but I am not sure I would call this chili, but I would call this delishious. I am sure you could cook some kidney beans (or gawd forbid use canned beans) and season them according to the baked bean recipe if you didn’t have left overs on hand. This dish is sweet and smokey, hearty and hot, and best of all it comes together really quickly. In my original baked brown bean recipe I opted to make a meaty-pork version of these beans, but last night I kept things vegan, and used a drizzle of olive oil rather than the bacon drippings.
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February 6, 2013
I totally forgot just how divine the ginger apple butter I canned this fall is! It’s great and this recipe is a lovely way to use a pint of a golden rich deep apple spread to infuse oat crumble with fall goodness. After spreading apple butter on the crust of this dessert i liked the spoon and swooned, I think it’s time to bust open a jar for toast topping!
I used the same crumble crust recipe as I used for the fabulous balsamic fig dessert I made a couple weeks back, but this time I added slivers of dried apple chips to the topping for a double hit of apple preserve. I also kicked up the cinnamon warmth and the results were perfect, this dish was my contribution to a permaculture pot luck, and my sweetie dashed around all night soaking up the glowing reviews telling everyone how hard he worked at the dessert all day!
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February 4, 2013
Burwell General Store : Vintage Recipe Swap time again!
This months swap was chicken pancakes… hmmm. Always a scary surprise opening up these old cookbook treasures.
The original recipe is this… pulled chicken pan fried in pancake dough, My mind immediately went to chicken and waffles, and then it leapt into the world of chicken croquettes. I opted to make turkey croquettes (as I had ground happy turkey in my freezer, and not chicken) and as a tribute to the pancake, I made a maple syrup mustard dipping sauce for these little panko pillows. I know I know… I took the easy way, if you deep fry it, they will come, but these are really something special. Browned meat infused with sage and grainy homemade mustard mixed with a garlic roux, a gooey inside and a golden crispy outside.
Here is the original recipe:
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February 1, 2013
Think about this for a minute… Gluten free chocolate quinoa cake laced with the deep dark flavors of coffee and masala spice, are you drooling yet? What about dreaming up winning $60 worth of the best organic hand-ground spices ever?! Maybe I have your attention now?!
Today’s recipe is a tribute to my favorite masala maker; I baked a chocolate coffee cake to die for (gluten free especially for her), the recipe is posted below, but first lets talk about my eatingwithSOLE, first ever GIVE AWAY:
You all know how much I adore Chamela Giri’s hand-ground traditional organic masala spice blends, I always use them and can’t imagine going back to making my own sub-par blends again. Here are some of my favorite recipes I have shared over the years here that feature her premium masalas: masala hash, slow cooker vindaloo, kale + goat palak, my garden grown korma, cosmic chocolate chai cookies, roasted eggplant masala, cinnamon chai hemp twists, channa masala guyanna style, & chocolate chai pansy cake.
Well the exciting news is that Chamela Giri has offered up to one of my followers a masala gift package worth over $60! It features all of her spice blends ( a package each of her: winter chai, summer chai, chat masala, garam masala along with a package of her new and deeply divine masala coffee (which I am totally addicted to), AND 3 sample vials of her handmade all natural powdered perfumes!
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