Tea Rebellion!

Let me start by confessing this...Coffee has no place in my home.

I have been a lover of tea since I can remember.  Black Ceylon, English Breakfast, Chai, Chamomile,  Hibiscus, Red Clover, White Jasmine, Sencha Green...the list goes on forever. As I got older, I realized the reason for my aversion to coffee is directly related to my unfortunate reaction to black, green, and white teas - tannic acid.  It kills me.  Instant migraine.

Luckily, my favorite "tea" has always been Rooibos, or red tea.  It is not a true tea but from the leaves of a plant that grows in South Africa.  It has a naturally sweet flavor that blends well with honey and vanilla flavors.  I love it hot or cold.  The scent of it instantly calms me and transports me to a place where all I need is a comfy chair, a book, and a cup of red tea. Heavenly!

This morning while having my daily cup, I thought, "How can I get this amazing flavor in other things?"  Just then, the recipe for my Rooibos Tea Cakes was born.  A light cake infused with the sweet notes of rooibos and honey.  How can it miss?!

To make these luscious cakes, we start by emptying teabags into a glass and steeping in boiling water.

While that is cooling, we cream the butter, sugar and honey.

Add eggs, one at a time.

While the eggs are mixing in, add milk to tea.

Add tea/milk to batter. (Note: Do not be alarmed.  It will resemble vomit.)

Add flour and baking powder.  Mix until all ingredients are incorporated. Fill tins half way and bake.

Voila! Perfect, soft, moist, tea infused cakes!

You know you want to try one...

You might notice these are not "regulation" sized cakes.  I used the Drömmar baking pan and cups from IKEA.  I love the size of the cakes - 2 bites and very little icing is needed. 

These little bites are incredible on their own.  If you wish to ice them, may I suggest a honey-vanilla bean butter cream or cream cheese mixed with honey until spreadable.  

(Sorry for not posting the full recipe....You'll have to wait for the cookbook!)

She's back in the kitchen...

After taking an extended maternity leave (my youngest is almost 2), I am returning to posting my foodie creations.  Not that I haven't been cooking, I surely have!  As proof of that, I present my gallery...

When life gives you bananas.....

At my school, the children are given fresh fruit daily.  If there is fruit that can not be served to the children because of bruising or age, our kitchen queen, Mary, gives it to me because she knows I will make good use of it!  So Friday, right on schedule, Ms. Mary brings me a huge bag of soft, browning bananas.  16 to be exact!

My banana bread recipe is the perfect solution to the banana issue by using a whopping 7 bananas per loaf!  It is moist, dense and spicy.  So great in these winter months for breakfast or afternoon snack or dessert!!! Start mashing those bananas and prepare to be satisfied!


Bountiful Banana Bread
(makes 1 9x5 loaf)
1 cup white flour
1 cup whole wheat flour

1 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 cup butter (1 stick)

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas (6-7 medium bananas)

Pre-heat oven 350 degrees and grease 9x5 in loaf pan.

Combine flours, baking soda, and spices in a large bowl.  Set aside. 

Cream together butter and sugar. Add eggs, then bananas.

Pour banana mixture in dry mix bowl.  Fold together.  Do not over mix!!!

Pour into prepared pan. Bake for 55-65 minutes, or until toothpick put in center comes out clean.

Let cool in pan for 10 minutes.  Remove from pan and allow to cool on wire rack.

Serve with whipped cream, ice cream, or toast and spread with cream cheese...Enjoy!

New Year's Revolution ~ 2012

I have taken some time off from my food blog. "I wish I had more time.  I wish I had more energy.  I wish I were a little more interesting when I blogged......."  This was the Me of the past.  This year I plan to make NO resolutions but have a whole life REVOLUTION!!!  I WILL complete one 5k per month...more if time and scheduling permit. I WILL complete my first cookbook and send it to a publisher.  I WILL complete and ace all assignments from my classes.  I WILL be up to date on all work duties.  I WILL continute to be the awesome-est mom EVER!  I WILL play more, sleep more, do more for me and others.  I WILL be conscious of what I do, what I say and with whom I associate.  I will be in the best shape of my life.  I WILL make every moment better than the next!  Why, you may ask? Because I CAN!!!  It doesn't get more simple than that.  Anything less will be letting myself down. So take my lead, or eat my dust....either way, I am moving above and beyond!

Now for a Garbanzo Extravaganza.....


Comfort Food Indian Style

1/2 large sweet onion, diced
1 T. oil
Spices to taste ~ Cumin, Corriander, Hot Mexican Chili Powder, Cayenne Pepper, Garlic Powder, Onion Powder, Curry Powder, Oregano
3 C Garbanzo Beans/Chickpeas
1 1/2 C Boiled Potatoes, cubed
3 Tomatoes, chopped
1 can (16 oz) Tomato Sauce

Heat oil in large pan.  Add onion.  Cook until translucent.  Add spices, cook for another minute until fragrant.  Add tomato sauce and simmer for 10 minutes.  Add beans, tomatoes, and cooked potatoes. Simmer for 30 minutes on low.  Add water if sauce gets too thick.  Serve over rice, couscous, or pasta.

Food Glorious Food.mov

Okie Dokie Gnocchi!

When I make dinner for my family, I often post photos on Facebook.  This is one that got a large request for the recipe.  It is an easy one pan meal that would be considered comfort food.  This filling vegetarian recipe is perfect as an entree on cool Autumn evening or as a starter for your meal. 


Gnocchi with White Beans and Spinach

1 tablespoon plus 1 teaspoon olive or vegetable oil, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, chopped
4 cloves garlic, minced
1/2 cup water
1 bag spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon red pepper flakes (or more, to taste)
1/2 cup shredded mozzarella cheese

-Heat 1 T oil in a large skillet.  Add gnocchi and cook until starting to brown, stirring frequently. Remove from pan and set aside.
-Add the remaining 1 teaspoon oil and onion to the pan and cook.
-Stir in garlic and water. Cover and cook until the onion is soft.
-Add  spinach and cook, stirring, until starting to wilt
-Stir in tomatoes, beans and pepper and bring to a simmer.
-Stir in the gnocchi and sprinkle with mozzarella.
-Cover and cook until the cheese is melted and the sauce is bubbling.

My Thunder Cake

As a teacher, I read many interesting books.  One in particular is titled Thunder Cake, by Patricia Polacco.  In this lovely story a grandmother helps a child deal with a scary storm by occupying her in the kitchen.  Unfortunately, my own son wasn't home during today's round of storms.  But to pass the time, I decided to make my own yummy, time-passer.  The cake is part sweet, part spice, and part tangy...but all together delicious!

Spicy Apple Bundt Cake with Cider Glaze
   
    1 3/4 cups sugar
    1 cup vegetable oil
    1/2 cup applesauce
    3 eggs
    1 tablespoon vanilla extract
    2 cups all-purpose flour
    1 cup wheat flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 tablespoon ground cinnamon
    1 teaspoon ground nutmeg
    2 cups chopped, peeled tart apples
    1 cup chopped walnuts (optional)
    1/2 cup raisins (optional)
  
    APPLE CIDER GLAZE:
    1/2 cup apple cider vinegar
    1/2 cup packed brown sugar
    2 tablespoons butter or margarine
    1/2 teaspoon vanilla
    1/2 teaspoon cinnamon

Directions

    In a mixing bowl, combine sugar, oil, applesauce, eggs and vanilla; mix well. Combine the flours, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, nuts and raisins. Pour into a greased and floured 10-in. bundt pan.
    Bake at 350 degrees F for 1 to 1-1/4  hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
    In a small  saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Bring to a boil, stirring frequently, until syrup coats back of spoon. Prick top of cake with a fork or toothpick; drizzle with glaze.

 Fresh out of the oven...
    










Glazed Goodness...

G. Love - Hot Cookin'

Love Puddin'

A year ago I posted a recipe for bread pudding.  This was made by request for My Love around Valentine's Day.  Here we are a year later and my newest post is...you guessed it, a bread pudding (made by request).  I put a tropical twist on this one.  Adding sauteed pineapple and sweet coconut, I blended the warmth of comfort food with exotic tastes from the islands.  It was a "heart warming" treat on a chilly Valentine's weekend.  Enjoy!

Tropical Bread Pudding

1 loaf Challah bread, cut into 1 inch cubes
1 20 oz can crushed pineapple in heavy syrup
1/4 t ginger
1/4 t nutmeg
3 T dark brown sugar
4 large eggs
2 c heavy cream
1/2 c white sugar
1/2 c brown sugar
2 c flaked coconut
1/2 c coconut cream
1 T vanilla
1 c white chocolate chips




Preheat oven 350. Grease med baking dish or loaf pan. Cube bread.  If bread is very fresh, toast cubes in oven for 5 minutes.

In a frying pan, combine pineapple (with syrup), ginger, nutmeg and 4 T dark brown sugar.  Cook on high for 5 minutes until most of liquid is gone and mixture is thick.  Set aside.

In a large bowl mix cream, 1/2 c white and brown sugar, eggs, vanilla, and coconut cream , until well blended. Fold in bread, white chocolate chips and pineapple and flaked coconut. Let sit for at least 5 mins for bread to soak liquid. Pour into baking dish. Sprinkle top with a bit of leftover coconut and white chocolate chips.

Place dish towel in a roasting pan. Place baking dish on top. Pour enough water in roasting pan to cover 1/2 of baking dish. Put in preheated oven. Bake for 1 hour or until knife in center comes out clean. Cool on rack.