Monday, February 27, 2012

Tempeh Home Fries

This is one of my favorite no-fuss dinners.  Cube some red potatoes and some tempeh.  Toss with crushed garlic, chopped parsley, a little diced onion, salt, pepper, and olive oil.  Spread in a single layer on a baking sheet and bake at 450 for about 45 minutes, stirring and turning them once or twice during cooking.

Monday, February 20, 2012

Simple Almond Cake

This is a simple and not-too-sweet cake to enjoy with a drizzle of chocolate sauce or a spoonful of preserves on top.  I intend to try this again soon substituting almond meal for part of the flour to up the almond flavor even more.

The Ingredients
1 cup almond butter
1 1/2 c almond milk
2/3 c applesauce
1 c sugar
1 t vanilla extract
1 1/2 t almond extract
2 t ground flax
2 1/4 c flour
2 t baking powder
1 t baking soda
1/2 t salt
optional: 1 t lemon extract

The Process

  1. Whisk together almond butter, almond milk, applesauce, sugar, extracts, and flax.
  2. In a separate bowl, combine remaining ingredients.
  3. Whisk dry ingredients into wet ingredients, pour into 2 oiled 8-in round pans or a 9x11 pan, and bake at 350 for 35-40 minutes or until cooked through.

Monday, February 6, 2012

Blueberry-Citrus Marmalade

Oranges, lemons, and wild blueberries give this marmalade an intense, not-too-sweet flavor.  I'm generally a smoothie-for-breakfast girl, but now that I have this marmalade, I want to eat toast every day.  (Note: this recipe assumes you already know how to safely can in a water bath canner.  If you don't, here's a pretty good resource.)

The Ingredients:
2 medium-sized oranges
2 lemons
4 cups water
2 cinnamon sticks
4 cups frozen wild blueberries (or fresh if you're lucky enough to have them)
4 cups sugar

The Process:
  1. Slice lemons and oranges in 1/8 inch thick slices (a mandoline works best for this), discarding the seeds as you go.  Quarter the slices.
  2. In a stockpot, combine water, citrus slices, and cinnamon.  Bring to a boil over high heat, then reduce to a gentle boil, cover, and continue cooking at a gentle boil about 25 minutes.
  3. Add blueberries and return to a boil.
  4. Add sugar, bring to a rapid boil, and cook uncovered, stirring constantly, until mixture reaches its gel point, about 25 minutes.
  5. Ladle into clean, hot canning jars and process jars in a boiling water bath for 10 minutes.