Chana Aloo with Saag

I'm feeling very fortunate today.

All of my classes flowed along. They always seem so short to me because they're each an hour long, where as at the New School my shortest ones were two hours, and some studio classes were a full six hours. I've been trying make myself known to my philosophy professor so I can learn more about the major. He's warned me that majoring in philos is a lot of work that usually means extending education to grad school, but I'm really looking forward to the challenges.

My french professor wrote me a very flattering recommendation for the study abroad program, so if my application is accepted I'll spend two weeks in January hiking the mountains of Cuernavaca!

Instead of going for a run after classes today I took a long, leisurely walk through my neighborhood. The weather outside was beautiful today, around 60 degrees and sunny. Perfect for an oversized sweater and a chai latte. It would have killed me to admit it a year ago, but I'm so happy to be back in the Midwest. I love that people smile at me when we cross paths on the sidewalk, and stop their cars at intersections without a light just to let me cross the street. I felt welcomed and comforted as I walked through St. Paul tonight, a vast difference from walking the streets of Manhattan, stressed and hurried. Don't get me wrong, I loved the city and experienced things there that I wouldn't trade for anything. But, you can take the girl out of the Midwest but you can't take the Midwest out of the girl. Unless you consider my friend Lilly, that is. She's a pea in the city's pod, but still maintains her whimsy and lightness.

On my walk I discovered a used bookstore on Grand. Who knew such awesomeness existed just down the street from me! Convenient too, because I needed a copy of Jane Eyre for my intro to literary study class. I definitely think it might become a new hangout.

Made some more Indian deliciousness for dinner! I honestly cannot keep up with how many dishes all of this cooking and baking produces. I have an all new appreciation for dishwashers and look forward to the day when I own one. But, dish time is prime for listening to music, so I can't complain!

Chana Aloo with Saag
adapted from happyveganface
Serves a lot

Ingredients:
2-3 cups cooked chick peas
Approx 2 cups potatoes, peeled and cubed
2-3 medium sized tomatoes, diced
1 yellow onion
1 cup coconut milk (or your preferred milk)
1/2 tablespoon garam masala
1/2 tablespoon cumin
1 teaspoon black pepper
1 teaspoon sea salt
2 teaspoons turmeric
1 teaspoon cayenne pepper
2 teaspoons fresh ginger, grated
1 tablespoon sriracha (optional, but awesome)
1 tablespoon olive oil

1-2 pounds fresh spinach
1 onion, diced
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
2 tablespoons green chili peppers (mine were canned)
1 teaspoon cumin
2 teaspoons fresh lemon juice
1 tablespoon olive oil

basmati rice

Get your rice going. I recommend 2 cups of dry rice if serving more than 3.

For the chana aloo, place potato cubes in boiling water and lower heat to medium high. Cook until tender, but not too soft and then drain. While the potatoes cook, heat olive oil over medium heat in a large pot. Add ginger, wait half a minute, then add onions and spices. Cook until onions are soft and golden, about 5-7 minutes. Add tomatoes, chick peas, and potatoes. Cook for about 3 minutes. Add milk, lower heat to a simmer and cover. Add more spices to taste, if desired.

(Finally getting better with the camera!)

For the saag, heat olive oil in a large skillet. Add ginger, garlic, wait a minute, and then add onions. Cook until soft and golden. Slowly add handfuls of spinach, allowing it to wilt gradually. Once all the spinach is wilted add cumin and lemon juice, cook for two minutes, then remove from heat. Pour into a food processor and blend until it resembles a chunky paste. Return to pan and simmer for 5-10 minutes, adding more spices if desired.

Spread some saag over basmati rice, topped with the chana.

Guess this sweater is going to smell like curry now too. Worth it.

Cupcake and Crisp

It's a bit blustery in the Twin Cities today.

I was lucky enough to get to see my friend Hillary today! She's one of my oldest friends from Omaha and goes to the U of M. She's a busy little bee, but we managed to sit down today to have some lunch and catch up. We ate at Cupcake in Minneapolis, and to be honest I was a little let down with their gluten-free. I had a bowl of tomato basil soup for lunch, which was good, but I only ordered it because the two other soups that I favored weren't gluten-free. When ordering dessert, Hillary eyed the large selection of cupcakes in their pastry case, and I was handed a kind of sad looking cupcake that was the only gluten-free option they had.

I should admit that I've never been huge on cupcakes, but I've enjoyed a handful. I could tell that this one had been sitting in the fridge for a little too long. The icing had an interesting flavor, almost minty, and completely overwhelmed the sticky, deflated cake.

However, I understand that all sorts of things can go wrong in gluten free baking and I really appreciate all restaurants that offer gluten-free products.

I'll have to try to come up with my own cupcake recipe soon!

Gluten Free Apple Crisp
Adapted from Celiac Teen
Makes one 9 x 9 dish

4-5 baking apples, sliced thin
2-4 tablespoons agave nectar or honey
2 teaspoons cinnamon
Juice of half a lemon
1 tablespoon millet flour

2 tablespoons millet flour
1 tablespoon brown rice flour
1 tablespoon sweet white rice flour
1 tablespoon sorghum flour
1 tablespoon tapioca flour/starch
1/4 cup brown sugar
5 tablespoons butter
1/2 cup gluten free rolled oats

Preheat oven to 375 degrees F.

Toss apple slices in 1 tablespoon millet flour, cinnamon, honey, and lemon juice. Dump into a 9x9 baking dish.

In a small mixing bowl, whisk together flours and brown sugar. Cut in butter using a pastry cutter (finally have one, yeah!) or your fingers. Stir in oats, until the mix has a crumbly texture.

Sprinkle the crumble evenly over the apples.

Bake for 35-40 minutes, or until the apples are bubbly and the top is golden

Eat with some ice cream or just by its self! Delicious!

Orange Teriyaki Chicken

Pretty standard day today. Spent most of it trying to set things into motion for me to travel to Mexico this winter. Good news is it seems like it should all work out! Just have to renew my passport.

Have to hit the books! Hope you're all enjoying your evening!


Orange Teriyaki Chicken
Serves 2-3

2 chicken breasts

1/3 cup tamari (gluten free soy sauce)
Juice of one orange
2 tablespoons honey
Dash of sesame oil
3 teaspoons rice vinegar
2 cloves of fresh garlic, minced
1 nub of fresh ginger, minced
1 teaspoon orange zest
1/3 cup water
1 tablespoon cornstarch

1 tablespoon olive oil
Salt and pepper

I recommend gettin' some rice going before you start the rest of this.

Preheat the oven to 425 degrees F.

For the sauce, combine tamari, orange juice, honey, sesame oil, rice vinegar, garlic, and ginger in a small sauce pan. Whisk together water and cornstarch separately, then pour into sauce mixture. Place on medium/high heat. Cook for 6-8 minutes, stirring frequently. Set aside.

I prepared the chicken by slicing it diagonally into bite size pieces, then cooking it for about five minutes in olive oil over high heat on the stove. Once the chicken is cooked on one side I transferred it to an oven safe baking dish, poured the sauce over the chicken pieces, and baked for approximately 15 minutes, or until the chicken is done and not pink in the middle.

Garnish with green onions (optional), and serve over rice!

Fall, in its literal sense

Well, looks like I'm going to Mexico in January!

If I can work out a few technicalities, that is. If I'm going to have to take gym in college, might as well fulfill the requirement in the mountains of Cuernavaca! The process is a little complicated though. After classes today I was running back and forth between different department offices trying to get forms signed. Just have to be persistent and keep my fingers crossed!

It was raining off and on all morning today, and by the time I got home from a trip to Trader Joe's it was perfect running weather outside. I ran one of my usual routes, up Summit to Snelling, then down to Lexington. I was getting into my groove, listening to a little Simon and Garfunkel, when suddenly I felt the ground slip out from underneath me.

Made the mistake of ignoring all of those slippery leaves along the sidewalk.

I got up and brushed myself off, attempted to gather what was left of my dignity. Luckily the only witnesses were a black lab and his owner. Ended up with a gnarly scrape down the side of my right leg. I would post a picture, but this is a food blog and I feel as though that would be slightly inconsiderate.

As if my knees aren't banged up enough.

Homemade Autumn Granola
Makes approx 8 cups

5 cups gluten free rolled oats
1 cup sliced almonds
1 cup walnuts
1 cup dried fruit (I used Trader Joe's orange flavored cranberries)
3 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ground ginger
1/2 cup agave nectar
1/4 cup honey
2 tablespoons grapeseed oil (any cooking oil)

Preheat the oven to 350 degrees F.

In a large mixing bowl combine all ingredients.

Spread over a parchment covered baking sheet (may need to do 2-3 separate batches)

Bake for 10 minutes, then give the granola a toss. Place in the oven for another 10 minutes. Repeat process until granola is golden brown and has some crunch. (Keep a close eye on it, definitely burnt my first batch!)

Wait until cooled before eating!

Gluten Free Chocolate Biscotti

Today kept me pretty busy, which was needed. I heard about a potential retail position through a friend here in St. Paul, so after classes I put on my Power Slacks and drove up to the Rosedale mall. To be honest, I really don't see myself working in a mall, but applying/interviewing is always good experience. I know I can't afford to be too picky with potential jobs, especially since the search has been a lot more tough than I had anticipated. I just want to find something that I genuinely enjoy with people I can relate to. I've taken jobs in the past that weren't the right fit for me, and I would rather find something that can be long term, even if it takes a bit longer.

In the mean time I'm doing some work for the school to put the gluten-free bread on the table.

If anyone needs a personal baker... you know who to call!


Gluten Free Chocolate Biscotti
Makes 15-20 biscotti

Ingredients:
1 cup millet flour
2/3 buckwheat flour
1/3 almond meal/flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon xanthan gum

1/2 cup butter, melted
2/3 cup agave nectar
1/3 cup peanut butter
1 tablespoon vanilla extract
2 large eggs

Possible add ins: Pecans, walnuts, gluten free oats (get creative!)

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients in a large mixing bowl until well combined

Mix wet ingredients in a smaller bowl until smooth.

Gradually fold the wet ingredients into the dry using a rubber spatula. Dough should be firm and heavy, not sticky or wet. If needed, you can add a few teaspoons of milk.

Drop the dough onto a baking sheet covered in parchment paper or a silpat. Form dough into a long rectangle, a little under an inch in thickness. Bake for 25-30 minutes. A toothpick should come out of the center clean.

Allow to cool for about 20 minutes. Lower the oven temp to 300.

 Once the slab is cool enough, cut the biscotti lengthwise to your desired thickness. Arrange on the parchment or silpat and bake for another 10-15 minutes.

Allow to cool completely before serving. These turned out awesome!

Borrowed my mom's camera so the picture quality is better.

Thanks Mom!

Homaha

Allow me to introduce one of the best things about going home to Omaha:

Meet Louie, the french bulldog puppy!

Louie is my family's dog. We got him and his sister, Violet, in the beginning of the summer. They're both adorable and wonderful dogs, but we failed to do enough research before buying two. Since Louie and Violet are from the same litter, they became increasingly aggressive with one another and were unlikely to bond with humans. Therefore, Violet is now living with a family friend. It's for the best, but I miss her very much!

Anyways, I was in Omaha this weekend!

Friday after classes I made the 6 hour drive, which was actually very enjoyable. I love driving through southern Minnesota and northern Iowa, especially in the fall. All of the cornfields have turned a golden yellow which contrasts beautifully against the dark blue sky as the sun sets. Even saw a rainbow on my way back tonight!

I love going home to my family because they're always very excited to have me home. I got to shop for some cold weather clothes with my mom, see my brothers a bit, and hang out with my dad. They always make sure I'm taken care of. I couldn't ask for better parents!

The end of my visit threw me a bit of a curveball, but I left feeling proud, hopeful, and happy.

One highlight of the trip was cooking for my family! It was wonderful to have their feedback. The recipes in this post got some pretty rave reviews!

Roasted Corn Chowder with Chicken, Cilantro, and Lime
This is a great soup for this time of year! Warm and comforting, but still has some summery freshness.
Serves 5-6

Ingredients:
1 tablespoon olive oil
1 1/2 teaspoon cumin
3 teaspoons curry powder
1/2 teaspoon chili powder
4-5 garlic cloves, minced
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14 oz can of fire roasted tomatoes
1 cup of fresh tomatoes, diced
1/4 cup green chiles, chopped
4 cups chicken or vegetable broth
1 14 oz can coconut milk
2 cups torn chicken pieces, cooked
Salt and pepper to taste

Fresh cilantro
1 lime

Louie was very eager to help.

Heat olive oil in a large soup pot over medium heat. Add cumin, curry powder, and chili powder. Once the spices are fragrant, add in onion and garlic. Sauté for 5-7 minutes, until onions are clear and soft. Stir in roasted corn, sweet potato, canned tomatoes, fresh tomatoes, and chile peppers. Cook for approximately 10 minutes, stirring occasionally.

Add in broth, then cover and bring to a high simmer. Cook until sweet potatoes are tender, but not mushy.

Add in coconut milk and cooked chicken pieces. Stir in salt and pepper. Turn off the heat shortly after adding the chicken.

To serve, garnish with cilantro and squeeze a tablespoon of fresh lime juice over the soup.

Scroll down for a delicious side for this!

Gluten Free Cornbread
adapted from Celiac Teen
Makes one 9 inch round

Best cornbread I've ever had!

Ingredients:
3/4 cup ground cornmeal
1 1/4 cups milk
1/3 cup millet flour
1/4 cup white rice flour
1/4 cup tapioca starch/flour
1 tsp xanthan gum
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup unsalted butter, melted

Preheat the oven to 400 degrees F.

In a small bowl, whisk together cornmeal and milk. Let stand for 10 minutes.

In a large mixing bowl, whisk together flours, xanthan gum, sugar, baking powder, and salt until well combined.

Temper the butter into the cornmeal mixture, then add the egg. Whisk until smooth and well combined.

Fold the wet ingredients into the dry, gradually, using a rubber spatula. Mix until just combined.

Bake for 20 minutes, or until the surface is golden brown and a toothpick comes out clean!

So good!

Alright, just one more.

Pumpkin Chai Bread

Check in tomorrow for an awesome post!

Pumpkin Chai Bread
Makes one loaf

3/4 cup sorghum flour
1/3 brown rice flour
1/2 cup potato starch
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

1 cup puréed pumpkin (fresh or canned)
1 cup light brown sugar
1/2 cup butter, melted
1 tablespoon grapeseed oil
1 teaspoon vanilla extract
2 large eggs

Preheat oven to 350 degrees F.

1/2 cup walnuts, chopped (optional)

In a large mixing bowl whisk together all dry ingredients.

In a smaller mixing bowl, whisk together wet ingredients until smooth.

Slowly add the wet to the drying, folding it in with a rubber spatula.

Fold in chopped walnuts, if desired.

Pour batter into a greased loaf pan.

Bake for 50-60 minutes. To test, poke a toothpick into the center of the loaf. If it comes out clean the bread is ready!

Do you like apples?

Mmmm... apple season.

Anyone know of any apple orchards near the cities? If you take me to one I can promise you some apple crisp!

The muffins I made today were a bit of an experiment, but I was pretty satisfied with the results! They're very moist, but the texture is spot on!

These will be great breakfast fuel tomorrow. It's going to be a long day.


Apple Cinnamon Muffins
Makes 12 muffins

1/2 cup brown rice flour
1/4 cup sweet rice flour
1/2 cup sorghum flour
1/4 cup tapioca starch/flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
2 teaspoons ground cinnamon
1 teaspoon allspice

1/2 cup apple sauce
1/4 cup butter or margarine
1/3 cup brown sugar
3 tablespoons agave nectar
2 teaspoons vanilla extract
2 eggs
2-3 tablespoons milk

1 1/2 cups chopped apples
1/2 cup pecans or walnuts (optional)

Preheat the oven to 350 degrees F

Whisk together the dry ingredients in a large mixing bowl.

In a smaller mixing bowl, mix together all of the wet ingredients.

Fold the wet ingredients into the dry, gradually.

Fold in apples and nuts.

Fill the greased muffin tin evenly with batter. Sprinkle brown sugar on top if you desire a crunchy texture. Bake for 20-25 minutes, or until the tops are golden brown.

Coconut Curry Tofu over Cilantro Lime Rice

The haze that has consumed me for the past couple days seems to have lifted a bit. All it has left behind is a super attractive cough.


So, I sound like I'm hacking up a lung, I've forgone make-up this week because holding the mascara wand to my eyelashes takes way too much energy, I can't get my hands to not smell like onions, and I've discovered that all of my clothes smell like Indian food from all of the curries I've been making.


I'm a real catch.


Luckily I do have philosophy to look forward to. Today we began our discussion of virtues and vices, briefly covering the philosopher St. Augustine, who I believe was a prominent figure in Christianity as well. Augustine was originally an orator in Rome, where he discovered his passion for philosophy. Everything about philosophy called to Augustine, but he feared that in changing directions he would lose everything that he had gained. He was rational in fearing this. On some occasions you must give everything up in order to gain it back.


I was even treated to a little modern philosophy in class today. The girl who sits in front of me has Tupac lyrics tattooed across her back.


"I think its time we killed for our women, be real to our women, try to heal our women, 'cause if we dont we'll have a race of babies that will hate the ladies, who make the babies"


Forget about Aristotle. That's deep, girl. 






Coconut Curry Tofu over Cilantro Lime Rice
Serves 2-3


1 cup dry basmati rice
2 cups water
1/3 cup coconut milk
1/4 cup cilantro, chopped
1/2 a lime


1 block of firm tofu, sliced into cubes
1/4 cup cornstarch (plus one tablespoon)
1 yellow onion, finely chopped
1 red bell pepper, diced
1 large tomato, diced
1 tbsp curry powder
1 tsp cumin
1 tsp chili powder
1 tbsp sugar
1/2 cup light coconut milk
1/4 tsp sea salt
3 tbsp olive oil or peanut oil


For the rice, add water and rice in a medium sauce pan and bring to a boil. Cook according to the package instructions, usually around 20 minutes on simmer, covered. Once the rice is done, stir in coconut milk, the juice of half a lime, and cilantro. Set aside.


For the curry sauce, heat a tablespoon of cooking oil over medium-high heat in a large skillet. Once the pan is heated, add onions. Sauté until translucent and soft, for about 5-7 minutes. Add the chopped pepper along with all the spices. Cook for another 5 minutes. Add the tomato and allow to cook for about 5 more minutes. Stir in sugar, cornstarch, salt, one tablespoon of cornstarch, and coconut milk. Reduce heat to a simmer, cover, and allow to cook while you work on the tofu.

For the tofu, heat 2 tablespoons of cooking oil on medium heat. Drop tofu cubes into a mixing bowl, then adding the cornstarch. Using your hands, gently toss the tofu so each cube is evenly coated with the starch. Carefully add the tofu into the heated skillet. Rotate the tofu often until each side is golden brown.


Once the tofu is cooked through, add to the curry sauce. Stir, cover, and cook for another 5-10 minutes. Spoon over the delicious rice and enjoy!

Pumpkin Pie Oatmeal

Today, after getting settled in my seat for History of Jazz, I took out my textbook, notebook, and a writing utensil. After twenty solid minutes, the girl next to me pointed out that I was about to take notes with a Tide To-Go Pen.

I may be sick and completely out of it, but a successful food blogger is always prepared for spontaneous stainage.

Now if you all will excuse me, I'm going to go take a nap.


Pumpkin Pie Oatmeal 
Serves one

1/2 cup dry gluten free oats
1 cup of water
1/4 cup canned or puréed pumpkin
1 teaspoon pumpkin pie spice
(or 1 dash of cinnamon, nutmeg, cloves, and all spice)
1 tablespoon agave or maple syrup
1 handful of pecans

Cook the oats to the package instructions. Once the oats are cooked, stir in pumpkin and spices. Sprinkle pecans on top.

Simple, but delicious!

Take that, Monday.

I'm not really someone who hates Mondays. To be honest, I rarely acknowledge them or feel as though they're different from any other weekday.

But today was a rough one.

I received funny looks in my classes because I'm still lacking a voice. Some words come out perfectly clear and others sound like they come from my no longer pre, but not quite post-pubescent brothers. I have a hunch that I just have an ear infection, which I get about twice a year. They really need over-the-counter stuff for those.

However, the day had its ups. I aced my first quiz in french, the How I Met Your Mother premiere was tonight, and I made a kick ass soup.

Check it out!



Curried Squash, Sweet Potato, and Apple Soup
Serves 6-8

Ingredients:
2 tablespoons olive oil
3 1/2 cups squash, mashed (or canned) (I used butternut)
1 1/2 cups sweet potato, mashed
1 medium yellow onion, finely chopped
1 one inch chunk of ginger, minced
2 garlic gloves, minced
1 granny smith apple, peeled and chopped
1 tablespoon fresh sage leaves, chopped
1 cup milk
3 1/2 cups vegetable stock
1/2 cup coconut milk
1 teaspoon cinnamon
2 teaspoons curry powder
1/4 teaspoon cardamom
1/4 teaspoon cumin
Salt and pepper to taste

If you're using canned puréed squash and sweet potato skip this and go on to the next step. If you're using fresh potatoes and squash, preheat the oven to 425 degrees F. Peel and chop into half inch cubes and coat with a couple tablespoons of olive oil. Roast for 30 minutes, stirring halfway through. Mash and move on!

In a large pot heat olive oil over medium heat on the stove. Add squash, potato, onion, ginger, garlic, and apple. Sauté for about 5 minutes, or until the onions have softened. Then, add sage, milk, stock, coconut milk, and spices. Bring to a boil. Lower the heat to a simmer and cover. Cook for 45 minutes, stirring occasionally.

If you're extremely lucky and own an immersion blender, take that baby out and turn this into a creamy delicious soup. If you're a college student who is still trying to put together a well stocked kitchen, break out the regular blender and blend the soup in batches until de-chunkified and smooth.

May have included the apple picture just because I take pride in my fruit peeling skills.

Serve hot!

Pumpkin Madness!

Casper and I are quite content with the weather today.

It's Sunday, it's raining, I have a lot of homework, and I discovered about 15 minutes ago that I've lost my voice. Probably a result of all of the wild shenanigans that I'm taking part in up here in Minnesota. Thanks to all of this, I feel completely justified about staying in and being a pile.

To go along with the endearing gloom of the day, I wrapped myself up in a blanket and watched Jane Eyre while enjoying one of the delicious creations that I made earlier today.

Also, I bought 10 cans of organic puréed pumpkin the other day.

This recipe marks the beginning of Pumpkin Madness. Hope you're all as excited as I am!


Gluten Free Pumpkin Spice Scones
adapted from Gluten Free Goddess

Makes 6-8 scones

Ingredients:

1 cup sorghum flour
1/2 cup brown rice flour
1/2 cup potato (or tapioca) starch
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
4 tablespoons light brown sugar, packed

7 tablespoons of butter

1/2 cup pumpkin puree (canned or fresh cooked)
1 large egg
3 tablespoons agave nectar or maple syrup
3 tablespoons milk

Preheat the oven to 350 degrees F

In a large mixing bowl whisk together dry ingredients. Cut butter into the mixtures using a pastry blender or your hands. Blend until the mix is sandy and no chunks are bigger than pea-sized. Set in the fridge while you mix the wet ingredients.

In a small mixing bowl, combine pumpkin, egg, syrup, and milk. Whisk together until combined.

Remove the dry mix from the fridge. Using a rubber spatula, gradually fold the wet ingredients into the dry. Continue folding until the mixture comes together. Do not over mix.

I found the dough to be a little sticky, so I formed my scones free hand by keeping my hands wet and patting the dough between my palms to create little disks. I made seven medium sized scones.

Place the scones an inch apart on a baking sheet covered with parchment paper, or on a silicone baking mat. Bake for 20-25 minutes, or until the scones are golden brown.

If you would like to frost or glaze your scones, the recipe above provides options. I thought they were delicious on their own.




Hope you enjoy these, there are many more pumpkin recipes to come this Fall!

Caramelized Onion & Fig Pizza with Goat Cheese

When I moved up here I decided against getting cable. I occasionally miss spending quality time with Giada, Claire, Ina, and the rest of the Food Network gang, but I catch up with them when I'm at the gym. I've discovered a program on PBS, Ciao Italia, which inspired my dinner tonight. The hostess, Mary Ann Esposito, is no Giada, but she does alright.


Check in tomorrow for another pumpkin recipe!


Caramelized Onion & Fig Pizza with Goat Cheese

Ingredients:
Bob's Red Mill Pizza Mix
1 1/2 cup warm water
2 eggs
6 tablespoons of olive oil
10 black mission figs
Juice of 1/2 lemon
2 tablespoons balsamic vinegar
1 clove of garlic, minced
1 large yellow onion
1 tablespoon butter
1 teaspoon kosher salt
1 teaspoon sugar
Bundle of fresh thyme
1/3 cup of goat cheese crumblies


For the onions: Chop the onion into thin rings. In a medium pan heat butter and 1 tablespoon olive oil on medium heat. Add the onions and sauté for 10 minutes. Add garlic, the leaves of four sprigs of fresh thyme, salt, and sugar. Lower the heat to medium/low and cook for 30-45 minutes, stirring occasionally. Once the onions have a nice brown caramelization set aside.

Preheat the oven to 425 degrees.

Prepare the Bob's Red Mill dough according to the directions on the package. I only used 1 fourth of the dough for this recipe, saving the rest in the freezer. If you wanted to make this for more than one or two simply double, triple, or quadruple the pizza toppings. 

Once the pizza dough has had time to rise, arrange it on a greased baking sheet so the dough is a little less than half an inch thick. Bake in the oven for 10 minutes.

For the figs, slice them into quarters. In a small sauce pan heat a tablespoon of olive oil. Add figs, balsamic vinegar, lemon juice, and time. Stirring occasionally, cook until thick and bubble, approximately 10-15 minutes. 

Once the pizza dough has baked for 10 minutes, remove from the oven. Spread fig sauce over the surface of the pizza, coating it evenly. Arrange the onions on top. Place in the oven for another 5 minutes. Remove pizza one more time and sprinkle goat cheese and 2-3 sprigs of thyme over the top and bake for another 3-4 minutes. 

Enjoy!

Love of the Fall

Fall is so much more exciting to me now since it brings new possibilities for recipes! Just tonight I tried butternut squash and sage for the first time.

I love how food brings people together. Food is kind of like fashion; it has its trends, changes with the seasons, and it will always be necessary. The food we cook and how we prepare it is always evolving; it's an art form that I can enjoy everyday and it will always be relevant.

I feel comforted by the idea of having endless opportunities to cook and bake for those who I love.


One thing that was brought to my attention this week is that I'm going to need to improve on my layering skills. Fast. My flimsy little cardigans aren't going to cut it up here in Minnesota.



Butternut Squash Lasagna 
Serves 6 to 8
(this is a tripled recipe of what I made)

Ingredients:
8 cups of butternut squash (fresh)
1 tablespoon balsamic vinegar
5 tablespoon olive oil
4 sprigs fresh thyme
1 teaspoon fresh sage, chopped (plus extra for top)
3 bags of fresh baby spinach
9 cooked gluten free lasagna noodles (I used tinkyada)
2 cups ricotta cheese
1 cup parmigiano-reggiano cheese


Preheat oven to 425 degrees

Peel squash and chop down the middle. Scoop out the squash guts and seeds using a spoon. Chop into half inch cubes.



Place cubes into a bowl, then add balsamic vinegar and olive oil. Toss until evenly coated. Spread out onto a baking sheet, then season with salt, pepper, sage, and thyme. Bake for 30 minutes, stirring half way through.

While the squash bakes, cook the pasta to package instructions. With gluten free noodles, it's important that you briefly rinse them in cold water after straining.

In a large pan, heat 1 tablespoon of olive oil on medium/low heat. Add spinach one handful at a time, allowing it to wilt and then adding more. Once all the spinach is wilted set aside.

Once the squash is done, put the cubes into a heat safe bowl and mash with a potato masher or the next best utensil (I used a wooden spoon).

To form the lasagna, spray a 9x9 oven safe baking dish with cooking spray. Layer the bottom with lasagna noodles. Spread a thick layer of squash on top of the noodles. Over the squash spread a layer of ricotta cheese. Layer noodles over the cheese, followed by a layer of the spinach, squash, then ricotta cheese. Place noodles on top and sprinkle with parmesan and a little chopped sage.

Bake for 30-40 minutes, until bubbly, at 350 degrees.

Serve hot!

Gluten Free Chocolate Shortbread Cookies

Pretty awesome day today!

My morning started off at 5:30 because I had my interview at 7:00 over in Edina. I interviewed for a position at one of my favorite clothing stores that is opening up a location just down the street from me. It was the first time I'd ever experienced a group interview, which I think is a little more common in the retail world. I was definitely the youngest there and had the least retail experience, but overall I think I represented myself well . Hopefully enough to land myself a job!

I also took a fabulous nap, finally got a school parking permit, and bought myself a roundtrip ticket to New York City!

Can't wait to see everybody up there in October!

Chocolate Shortbread Cookies

adapted from Manifest Vegan

Ingredients:

1 cup of butter (or vegan margarine)

1/2 cup plus 2 tablespoons granulated sugar

1/2 cup cocoa powder (unsweetened)

2/3 cup brown rice flour

2/3 cup sorghum flour

1/2 cup potato starch

1 teaspoon xanthan gum

In a medium mixing bowl whisk together brown rice flour, sorghum flour, potato starch, and xanthan gum. Make sure well combined and then set aside. 

Using an electric mixer, cream together butter and sugar. Slowly add in cocoa powder.

Set the mixer to a medium low speed, slowly add the dry ingredients to the cocoa, sugar, and butter. Scrape the sides of the bowl with a rubber spatula to assure an even mix. The dough will be crumbly at first. Stop mixing when the dough comes together in a stiff mass.

Cover with plastic wrap and chill for 1-2 hours.

After chillage, split the dough in half and leave one half in the fridge while you work with the other half. Place the dough on a lightly sugared surface and place plastic wrap or parchment paper on the surface. Using a rolling pin, roll the dough to a little over half an inch in thickness. 

With a cookie cutter of sharp knife, cut the dough into desired shape.

Using a flat edge or spatula, transfer the cookies to an ungreased cookie sheet or silicon baking mat.

Bake for 30-35 minutes.

Allow to cool on sheet or mat for 10 minutes before transferring to a wire cooling rack.

These turned out super well! They have that sandy, buttery shortbread texture with a rich, chocolatey taste.

Eat when the cookies are completely cooled with a glass of cold milk!

Coconut Curry Chana Masala

I wish I could sit down and bore you all with the current details of my life, but I really need to prepare for an interview I have tomorrow!

After all, this blog will become terribly less interesting if I can only afford cereal and rice.


Here's a vegan/vegetarian Indian recipe, similar to the chicken one I did last week. However, this one was particularly delicious thanks to the addition of coconut milk! It was subtle but really added some complexity.


Hope everyone in the Midwest is enjoying the cool weather!




Coconut Curry Chana Masala
(Chick peas cooked in masala sauce with coconut milk)
Serves 2-3

Ingredients:
3 cups of cooked chick peas (garbanzo beans)
Four medium sized tomatoes, diced small
1 medium onion, finely chopped
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon cardamom
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup coconut milk

1 cup dry basmati rice (cook according to package instructions)

In a large pot, heat olive oil over medium heat. Add onions and cook for approximately 5 minutes or until onions are translucent and soft, stirring frequently. Once the onions are cooked through, add the diced tomatoes. Allow to cook for 5 minutes, stirring and breaking up the tomatoes with a wooden spoon. Next, add the chick peas, spices, salt, and coconut milk. Stir well until everything is completely combined. Lower heat to a simmer and cover. Allow the mixture to cook for 25-30 minutes, stirring occasionally. If the mixture becomes too thick add more coconut milk. 

Serve over basmati rice and enjoy! This dish has a nice heat for the cold nights that are soon to come!

Too early for pumpkin? Never.

Well, today I got to use my hammer for the first time.


This afternoon, after my morning classes and a nice long run, I came home and started preparing to do some baking. I was washing some dishes that I'd neglected earlier this morning, when I started to hear a faint ringing noise. I turned off the water and the music playing on my laptop, but it seemed to grow louder.

I powered down my laptop, thinking maybe I was receiving a sign that I'd been listening to an excessive amount of Michael Buble...

but the ringing continued.

I considered maybe it was in my head because when I run I listen to my iPod on a higher volume than usual...

To test that theory I called one of my little brothers. He could hear it too.

I eventually discovered that the source of the ringing was coming from under the sink, but when I turn the water pressure handles nothing happened.

After suffering an hour of baking in the kitchen amidst the ringing, I went into my living room and covered my ears with a pillow for some temporary relief.


Two hours had passed and the ringing persisted. With tissues stuffed in my ears, I determinedly charged back into the kitchen to find the source. I tried the water handles again, pushed aside paper towels and cleaning products, and then I saw it.


A spare smoke alarm that had gotten wet.

Not just any smoke alarm though. The world's most persistent and stubborn smoke alarm.

I tried and tried to pry the battery cover off to silence the ringing with no success.


So this is what happened: I wrapped the alarm in a towel, held it under my sweatshirt to attempt to muffle the noise, and dashed down the back stairwell of my apartment building. Once outside, I set the alarm on the pavement and took a hammer to it, Office Space style (minus the old-school gangster rap, unfortunately).



This is what Casper did throughout the entire 3 hour ordeal:

Despite it all, I baked!

The temperature is supposed to drop down to the 50s tomorrow, and I couldn't think of a better reason to make these little guys. If Starbucks can roll out their pumpkin spice so can I!


Gluten Free Pumpkin Spice Muffins
Makes 12 medium sized muffins

Ingredients:
2/3 cup sorghum flour
2/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
3/4 cup brown sugar
3/4 teaspoon xanthan gum
2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 ground cloves
1/4 teaspoon salt

15 ounces canned pumpkin purée
1 large egg
2 teaspoons vanilla extract
6 tablespoons unsalted butter
2 tablespoons maple syrup or agave nectar

3/4 cup chopped walnuts (optional)


Preheat the oven to 375 degrees. Place liners in muffin tins.

In a large mixing bowl combine all dry ingredients until well combined.

Whisk together wet ingredients in a small mixing bowl.




Avoid mauling your can of pumpkin, such as I did. Don't ask me how, but in my 19 years I've never mastered the can opener.




Gradually pour into the dry ingredients and mix using a rubber spatula until combined with no floury chunks. Stir in nuts, if desired.

Distribute evenly into muffin tin (I use an ice cream scoop to guarantee equal amounts).

Bake for 22-25 minutes. To test, stick a tooth pick or fork in the center of a muffin. If it comes out clean the muffins are ready!

Allow to cool for at least 5 minutes in the pan before transferring to a wire cooling rack. Allow to cool for an additional 30 minutes before eating.

Enjoy in some comfy pants and a sweatshirt!

Lavender Vanilla Bean Scones!

I officially found the holy grail of recipes.


If I were a pastry, I would be one of these babies. 


Part of my infatuation with these scones is definitely influenced by my love of lavender. I think "lavender" is one of the most beautiful words of the english language. I've definitely spoken of naming a potential daughter Lavender, which I am half joking and half serious about. 


At the end of my freshman year of college I had a wonderful visit with my Aunt Alice in Pennsylvania. The trip wouldn't have been complete without a visit to Lake Galena, which happens to neighbor the Peace Valley Lavender Farm. 


Lavender and I are destined to be together, clearly.




These scones are definitely the best gluten free baked good I've made so far. The texture was light and fluffy, flaky but not too crumbly like some scones can be. The taste was equally light and floral. Plus, my whole apartment smells heavenly now. 


Only thing missing from this is Lilly and the little tea cup I sent her for her birthday.




I adapted this recipe from Manifest Vegan.




Lavender Vanilla Bean Scones
Makes about 8 medium-sized triangular scones


Ingredients:
1 1/4 cup sorghum flour (plus extra for dusting)
1/2 cup potato starch
1/4 cup brown rice flour 
1 tsp xanthan gum
4 tsp baking powder
3 tbsp sugar
1 1/2 tbsp dried culinary lavender buds
5 tbsp cold butter (follow the link above for a vegan recipe)
3/4 cup milk (I used nonfat)
1 tsp freshly scraped vanilla beans




Preheat the oven to 400 degrees.


Into a large bowl, sift together sorghum flour, potato starch, brown rice flour, xanthan gum, baking powder, and sugar. 


Add the lavender buds and whisk until evenly distributed throughout the flours. Set aside.



In a small bowl, whisk together milk and the scraped vanilla bean. Set in the fridge until needed.
(To remove the fresh vanilla beans from the pods, take a sharp knife and gently slice a slit down the center of the pod in a horizontal direction. Then, scrape the edge of the knife down the pod, releasing a blackish brown paste. This is what you will whisk into the milk. Discard the empty pod shell.)




Using a pastry blender or your hands, cut the butter into the dry ingredients. Work quickly.






Gradually stir in the vanilla bean milk just until the flours are well combined. The dough will be slightly sticky. Continue dusting it with sorghum flour as you work with it.






Chill the dough briefly in the fridge for approximately 15 minutes.


Pat or roll the dough into a slab about an inch and a half thick on a parchment lined surface.


Cut the dough into desired shapes using a cutter or a sharp knife. I chose the traditional triangles.


Place dough onto an ungreased cookie sheet about 2 inches apart.


Bake in the oven for 12-15 minutes, or until the scones have reached a very light golden brown. 

Cool on a wire baking sheet.






Eat plain, or scroll down for the glaze that I brushed mine with. 




Enjoy with some tea and a great book!

I didn't have any powdered sugar around, so for a glaze I added 1/2 cup granulated sugar, 1 teaspoon corn starch, 1 tablespoon agave nectar, 1 tablespoon of butter, and 1 tablespoon of skim milk to a small saucepan and heated on low heat on the stove until the mixture bubbled and thickened. Simply coat the surface of the scones using a pastry brush.