Not too little, not too much

Sweet Cranberry Breads 12/02/2010

Filed under: Baking,Breads,Breakfast,Christmas — Roxana GreenGirl {A little bit of everything} @ 21:46
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It’s already Thursday night and I don’t know when this week went by.

It started with some touches on the Christmas decorations, followed by a ruined afternoon at the doctor’s office while waiting for a blood test, the MOPS meeting and child care center volunteer work. The time flew for me this week.

Yesterday I told you I attended my first MOPS meeting. It was such a great experience. I met new wonderful moms and amazing mentors. As i said, we celebrated Romania’s anniversary so I thought it would be nice to share with them a Romanian cinnamon swirl bread and they all loved it. I came back home with just 2 slices. Now I have to make it again and I share it with you, well, at least the recipe, I’ll be thinking about you while eating it 😀

While I was at the meeting, I dropped Tiffany at the nursery. It was the first time we were apart for more than 5 minutes.  Needless to say how stressed I was for leaving her with strangers. But she was fine, she loved it. When the meeting was over and had to take her back home she start crying, she wanted to stay longer.I felt so helpless.

Getting home I went quickly through my mail and found a letter from the child care center asking me if I’m still interesting to volunteer. Yeeee I was so happy. I knew this way Tiffany gets to play with other kids while we are still together.

She was so happy to see the kids again. The big smiley on her face melt my heart.

 

Today, I’m not going to post any recipe, just tease you with a photo

 

Hungry for some more? Head over to Chef Dennis blog to read my guest post.

http://www.morethanamountfull.com/2010/12/its-guest-post-friday-with-green-girl.html

 

I can’t even describe how honored I was when Chef Dennis asked me to be a guest on his blog.

 

And if you think my day could not get any better, you’re wrong, hihi, Nancy from Spicie Foodie just let me know I won $75  yeeeeee

http://spiciefoodie.blogspot.com/2010/12/giveaway-winner-2011-calendar-and.html

Thank you once again Nancy.

 

Enough about me, let’s go over Chef Dennis blog and enjoy a cranberry bread

 

 

Later Edit – adding the recipe

Sweet Cranberry Breads

 

 

Ingredients

4 cups bread flour

1 1/3 cups lukewarm milk

1 package dry yeast

2-3 tbsp honey/sugar/agave syrup whatever fits your taste

3 tbsp butter

1/3 cup dried cranberries

 

Directions

In a bowl pour the lukewarm milk and add the yeast

honey

stir well and leave until the yeast dissolves (is not going to foam, don’t worry)

add the cubed butter and cranberries

start mixing slowly adding the flour

continue until dough cleans itself off the sides of the  bowl and forms a smooth ball

place the dough in a buttered bowl, cover with foil and leave at room temperatures until it doubles in volume.

when the dough has risen divide it in 12 small balls. place them on baking tray and leave another 30 minutes at room temperature.

heat the over at 400 F. brush the breads with egg wash and sprinkle some sugar (brown in my case) on top

bake them for 16-17 minutes

anyone, care to join me?

I don’t want to hear I didn’t ask 😛

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Amaranth Salad stuffed Carnival Squash 11/02/2010

Filed under: Main dish,Salads,Seeds,Squash,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 21:44
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Amaranth

Amaranth was one of the main food sources for the Aztecs, who also used it in religious rituals. Cultivation ended almost completely after Spanish conquistadors made growing the plant a punishable offense. Today, both farmers and anyone interested in nutrition are showing increasing interest in the plant because it has more protein (15 percent to 18 percent of calories) than most other grains (8 to 15 percent of calories). It also contains more lysine and methionine, amino acids not provided by many common grains. Combined with other grains, it can provide a complete balance of amino acids. Amaranth is also a source of calcium and magnesium and contains more iron than almost any other grain. The amaranth plant has long clusters of red flowers and grows to a height of 1 to 3 feet. It produces tiny seeds—up to 3 feet. It produces tiny seeds—up to 500,000 per plant. These seeds can be cooked and eaten as a grain or popped, sprouted, or ground into flour that has a strong, nutty flavor. Amaranth flour can range from a light yellow to dark violet, although most amaranth flour sold in stores is buff-colored. Pasta can be made from amaranth flour, and amaranth oil is obtained from the plant’s seeds. The green leaves and stalk of amaranth (also called pigweed) can be cooked and eaten. The leaves have a taste similar to that of spinach.

Preparation Tips
Amaranth flour does not contain gluten, which means baked goods containing it will not rise as desired and will be crumbly. It can be used in baked goods, but it should be combined with wheat flour (which contains gluten) in recipes for muffins, bread, cookies,or pastries. Because it has a nutty, assertive flavor, you may want to experiment somewhat with how much amaranth flour to add to recipes. Amaranth’s nutritional advantages, however, make adding it to baked
goods worthwhile. Amaranth seeds also can be cooked and eaten as a cereal. Or, they can be popped by adding them a tablespoon at a time to a hot, ungreased skillet. They take just a few minutes to pop.

Serving Suggestions
In addition to using amaranth in baked goods as described above, amaranth can be substituted for flour in pancake or waffle recipes. Cinnamon particularly complements its flavor in both of these breakfast favorites. Amaranth leaves can be substituted for spinach in salads or cooked dishes. Popped amaranth seeds can be used as a garnish or topping or in breading recipes.

 

Amaranth Salad stuffed Carnival Squash


Ingredients

3 carnival squashes

1 onion

few garlic cloves

parsley

1/2 to 2/3 cup of  amaranth

frozen corn

frozen peas

carrot

bell pepper

dried cranberries

 

 

Directions

Cut a small cap and clean the squashes

 

Put the cap back on. In a ovenproof casserole dish pout about 1/3 cup water and arrange the squashes.Cover well with aluminum foil.

 

Bake at 400 F for about 45 minutes.

Meanwhile cook the amaranth (1/2 cup amaranth in 1 cup water) simmering it in a covered pan until the water is absorbed.

 

In another pan, boil the corn and peas for 2-3 minutes.

 

In a bowl mix onion, garlic, bell pepper, cranberries, corn, peas, amaranth, parsley and carrot. Season to taste.

 

Remove the squashes from the oven, take off the cap and stuff them with the amaranth salad.

 

Return to the oven and bake, uncovered, for 30-40 more minutes, until the squash is cooked.

 

Serve hot.

 

inside view 😛

 

one more

 

Stuffed Delicata Squash with Barley Salad 10/09/2010

The other day when I was into town I bought 2 delicata squashes thinking what a flavorful soup I’m going to make out of them, but of course I changed my mind and today I decided and stuff them with some fall salad. So, browsing the internet I ran into some recipes more or less tempting. I picked something from each one and came up with my version with stuffed delicata, of course mostly based on what I already had in my pantry 😛

 

 

Ingredients

2 delicata squashes*

1/3 cup pearl barley

1 small apple

1 small carrot

2 green onions

parsley

pine nuts

dried cranberries

olive oil

salt and pepper

*my husband doesn’t like baked squash so I only baked one for me and Tiffany, my baby girl

 

 

Preheat the oven to 350°. Cut the squashes lengthwise and seed them. Brush the squash with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes.
Meanwhile, in a small saucepan heat a little olive oil and fry the barley for 2-3 minutes.
Add 2/3 cup water, salt and pepper. Cover and cook over low heat until all the water is absorbed and the grains are tender. Leave it to cool slightly in the pan.
Toast the pine nuts, dice the carrot and apple, chop and onion and parsley and mix them all. Add your favorite dressing (in my case lemon juice and extra virgin olive oil) and toss well.
Add the cooled barley to the salad and mix.
When the squashes are cooked fill them with barley salad.
Serve immediately.
 

 
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