Great Way to Relax
Cooking with Soul is a wonderful way to relax, exchange food ideas, get new recipes, rub elbows with other foodies and help with the food bank. Have really enjoyed the events that I`ve been to. Thanks!
World of Rice:
Brown, red, green, yellow, white, sticky, long and short — we had it all!
Karri, Evan, Nancy and Toke treated us to a session on how to make sushi. They shared all their secrets and everyone got to roll their own! Then Carol’s Australian rice heritage shone through as she taught us how to make her very own rice recipe for pork tenderloin. Mary Anne shared her favourite Southwestern rice and beans salad and we of course rice pudding for dessert. Abigail brought exotic rices from The Market for us to taste and share and Wendy told us about yellow rice — genetically modified with added Vitamin A to help prevent blindness in countries where rice is a staple.
It truly was the world of rice!
World of Rice
Southwest Rice and Bean Salad
1 tsp veg oil
1 cup long grain rice
1 19 oz can of red kidney beans
1 19 oz can of black, pinto or Romano beans
1 1/2 frozen peas or corn thawed
1 cup sliced celery
1 can (4 oz) green chili peppers drained and chopped
1/2 cup chopped onion
1/4 cup fresh coriander or parsley
Vinaigrette
1/3 cup red wine vinegar
1/4 cup veg oil
1/4 cup water
1 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
In saucepan heat oil over med heat, add rice and stir to coat well. Add 2 cup boiling water cover and simmer for 20 minutes or until water absorbed and rice tender. Transfer to salad bowl and let cool.
Drain all the beans. Add to salad bowl. Add all the rest of the salad ingredients and set aside.
Combine all the vinaigrette ingredients together in processor or bowl. Pour over salad and toss to mix. Can be refrigerated for up to 2 days. Can be served warm or cold.
Rice Pudding
325F Time varies depending on whether you precook rice
Serves 4-6
1/3 cup long grain rice, thoroughly washed and drained.
3 cups milk
pinch of salt
½ vanilla bean or 1 tsp orange or lemon peel or 1 tsp vanilla extract
2 tbsp. butter
¼ cup sugar
3 eggs beaten
Add 1 cup washed raisins
Blanch the rice in lightly salted boiling water for 5 minutes. Drain the rice, rinse it in tepid water and then drain again. If you want to skip this step you can but you then have to bake longer in oven 1 hr to 1 1/2 hrs until eggs and rice are cooked.
In a heavy casserole bring the milk to a boil with the vanilla bean then add the butter and sugar to the milk and stir until the sugar is dissolved. Allow the milk to cool slightly then pour in the rice. Bring to a boil, cover. Beat 3 eggs until frothy and stir into rice.
Cook in preheated 325 F oven for 30 minutes without stirring.
Serve hot or cold.
Carol’s Pork Tenderloin
Make a bed of brown rice in water in bottom of flat casserole. Add required amount of water for amount of rice you’re using. Cover and steam in oven at 350F.
When partially cooked add bed of fresh spinach, layer sliced browned pork tenderloin, chopped onions and mushrooms, parsley or other herbs and then take mushroom soup concentrate and additional water if desired and spread on top to cover the food so it doesn’t dry out and cover. Return to oven. Continue cooking until liquid on top has made sauce and meat and rice are cooked.
Making your own sushi: Look on the internet for sushi tutorials. Here’s one site that leads you through how to make sushi at home.
<http://www.5min.com/Video/How-to-make-sushi-rice-7886>
The Frugal Chef, Darlene McKee showed us how to make Minestrone Soup, Irish soda bread and Apple crisp. She shared her secrets about where to look for bargains and how to feed a crowd really good food for very little money. Thanks Darlene!
The Frugal Chef
Minestrone Soup
1 onion finely chopped
1-2 cloves garlic
1 1/2 cups chopped celery
1 1/2 tbsp olive oil
4 cups chopped tomatoes with juice (or 6 oz. can tomato paste and 3 cups vegetable stock)
2 bay leaves
1 tsp oregano
2 tsp basil
pinch fennel seed (optional)
2 cups or more chopped of any of the vegetables in combination: carrot, zucchini, potato, broccoli, green beans, green pepper, cabbage pease, corn, sauteed mushrooms
1 cup cooked beans: lima, kidney, pinto, black or garbanxo
Handful of raw pasta added near the end
Salt to taste
Plenty of pepper to taste
Tender greens cut up
1/2 cup chopped parsley
Saute onion, garlic and celery in oil until soft. Crush garlic, Add tomatoes and herbs. Simmer soup gently while you prepare rest of ingredients. Steam vegetables lightly before you add to tomato base to retain colour. Add tender greens a few minutes before serving. After combining all ingredients bring to a boil, simmer briefly and adjust seasonings. Garnish with sprinkled Parmesan cheese if desired.
Makes 10 cups- serves 6 generously.
Irish Soda Bread 350F for 40 min
1 cup white flour
1 cup whole wheat flour
1 cup quick oats
1 egg
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup sultana raisins
2 tablespoon butter
1 cup buttermilk or 2/3 cup milk and 1/3 cup yogurt
1 tsp grated lemon or orange peel
Combine flours, oats, salt, baking powder, soda. Cut in butter, Combine wet ingredients then stir in to dry ingredients. Add raisins and peel. Knead in the bowl, adding flour if the mixture is too wet. Shape into a flat disc about 2 1/2 inches high on a baking sheet. Cut a cross in the top with a sharp knife. Bake for 40 minutes. Cool on a rack and wait for two hours to eat (if you can).
Variations: Instead of raisins and peel
Cheese and onion: add 1 cup shredded cheddar, 1/4 cup chopped green onion and pinch of cayenne.
Honey Apricot: omit sugar, add 1/2 cup chopped dried apricots and 1/3 cup liquid honey. Drizzle cool loaf with 1/2 cup icing sugar and 2 tbsp orange juice.
Apple Crisp 350F for 40 minutes
Tip: buying overripe fruit from greengrocer will save you money and taste the same.
Approx: 8 apples chopped…enough to cover bottom of whatever pan you’re using.
3/4 cup oats
1/2 cup brown sugar
1 tsp cinnamon
1/4 cup flour
1/3 cup butter
Mix dry ingredients, then cut in butter.
Fill a 9” pie plate or square pan with cut up fruit, arrange topping over the fruit. Bake for 40 minutes. May be served with ice cream or yogurt.
Variation: add 1/2 cup of cranberries, blueberries, strawberries, rhubarb or peaches for a fruit crisp.
Pumpkin Soup, Honey Glazed Pumpkin Bread, Pumpkin Seed Hummus, Pumpkin Trifle and of course Pumpkin Pie. Lots of fun and 3 pies, 3 loaves of bread, hummus and a big pot of soup was made to share with the Interfaith Lunch Program. Thanks Wendy, Carol and Abigail for sharing recipes and expertise. October 2010
Pumpkin Recipes
1.
Pumpkin Cheesecake
Crust:
3/4 cup Graham wafer crumbs
1/2 cup finely chopped pecans and 1/4 cup brown sugar
3 Tbsp. melted butter
Filling:
3 pkgs cream cheese softened
1/2 cup brown sugar
1/2 cup granulated sugar
3 eggs
1 1/2 cup pumpkin puree
1 1/2 tsp cinnamon
1/2 tsp each nutmeg and ginger
2 Tbsp milk
1 Tbsp. cornstarch
Crust: Combine ingredients and press firmly in to bottom and 1/2 inch up sides of spring form 9 ” pan. Chill.
Filling: In a large bowl, using electric mixer or processor, blend sugars and cream cheese until very smooth. Beat in eggs one at a time until just blended. Beat in pumpkin, spices, milk and cornstarch until thoroughly combined. Pour in to pan. Bake at 350 for 50-55 min. until centre is just set. Cool at room temp. and chill covered in frig overnight. Garnish with pecans and whip cream.
2.
Pumpkin Soup
1 large can tomatoes
1 large can of cooked pumpkin (or equivalent 28 oz.)
2 Tbsp. olive oil
2 cups chopped onion
3 medium cloves garlic, crushed
1 stalk celery chopped
2-3 tsp. curry powder
1 tsp salt or to taste
4 cups of stock vegetable or chicken
1 ½ cup chick peas (large can) drained and rinsed
Heat oil in soup pan, add onion, garlic, celery, cook over medium heat for 3 minutes. Add pumpkin, curry and salt and cook for 5 min. longer.
Add stock, cover and simmer for 15 min.
Add tomatoes. Puree at this point if desired then add chick peas. Simmer for 10 minutes.
Season to taste. Serves 4-6
Suggested spice mix for curry powder: 1 tsp. tumeric, 1/4 tsp. Fenugreek, 1 tsp corriander seed, 1/2 tsp fennel, cardamom seeds . Grind until powder.
3.
Honey Glazed Pumpkin Bread (published in Canadian Living)
1 cup granulated sugar
1 cup pumpkin puree
2 eggs
¼ cup vegetable oil
¼ cup milk
2 ¼ cups all purpose flour (or whole wheat)
½ cup ground pecans
2 tsp. grated orange rind
1 ½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon, ½ gr. Ginger, ¼ tsp. mace
2 Tbsp. liquid honey
In large bowl, stir sugar with pumpkin, beat in eggs, oil and milk.
Combine flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace, stir into pumpkin mixture just until moistened.
Pour into greased 9X5 inch loaf pan.
Bake at 350 F for 50-60 minutes or until tester comes out clean.
Brush honey over loaf, let cool in pan on rack for 10 minutes. Loosen sides with metal spatula, remove from pan and let cool on rack. Wrap and store for 1 day before slicing. Makes one loaf.
4.
Pumpkin Muffins
2 cups flour (wh. wheat or all purpose)
1 cup bran
½ tsp salt
½ tsp baking soda
1 Tbsp baking powder
1 tsp. cinnamon
¼ tsp mace
¼ tsp ground cloves
1/3 cup raisins (optional)
1/3 cup nuts
1 cup pumpkin puree
2/3 cup brown sugar
1/2 cup milk
1 egg
¾ cup veg. oil
Bake at 400 F for 20-25 min.
5.
Golden Pumpkin Trifle (12 servings)
1 angel food cake (pre-made store bought or prepared cake mix)
2 cups milk 500 ml
1 cup pumpkin puree 250 ml
½ cup corn syrup 125 ml
2 tbsp. corn starch 25 ml
1 tsp. each ground ginger and cinnamon 5 ml
½ tsp. nutmeg
2 egg yolks
1 tsp. vanilla 5 ml
2 cups 35% whipping cream (divided ½ cup and 1-1/2 cups) 500 ml
¼ cup each granulated sugar and chopped candied ginger 60 ml
1. break angel food cake into bite-sized pieces; set aside.
2. whisk together milk, pumpkin puree, corn syrup, corn starch, ground ginger and cinnamon in a large saucepan. cook over medium heat, stirring frequently until the mixture is boiling and thickened. whisk the egg yolks with the vanilla and whisk into pumpkin mixture. cook, whisking constantly for 2 minutes or until very thick. strain trough a fine sieve. place a piece of waxed paper directly on the surface; chill.
3. whip ½ cup (125 ml) whipping cream until thick peaks form; fold into chilled pumpkin custard. set aside.
4. pulse the sugar with the candied ginger in a food processor or mini chopper until very finely chopped. whip remaining whipping cream with the ginger mixture until thick peaks form. set aside.
5. layer half of the cake pieces, half of the pumpkin custard and half of the ginger whipped cream into an 8 cup (2 l) glass trifle bowl. repeat layers. refrigerate for up to 1 day.
6.
Pumpkin Doughnuts
yield: 24 doughnuts and 24 doughnut ‘holes’
3-1/2 cups all purpose flour 1 cup sugar
4 tsp. baking powder
3 tbsp. unsalted butter - at room temperature
1 tsp. salt
1 tsp. ground cinnamon
1 large egg
½ tsp. ground ginger
2 large egg yolks
¼ tsp. ground nutmeg
1 tsp. vanilla extract
1/8tsp.ground cloves
½ cup plus 1 tbsp. buttermilk
½ tsp. baking soda
1 cup canned pumpkin
canola oil for deep frying
whisk the first 8 ingredients in a medium bowl to blend. Using an electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). beat in egg, then yolks and vanilla. gradually add buttermilk; beat in pumpkin in 4 additions. using a rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. cover with plastic; chill 3 hours.
lightly flour 2 baking sheets. press out 1/3 of the dough onto a flour surface to a ½ to 2/3 inch thickness. using a 2-1/2 inch diameter round cutter, cut out dough rounds and arrange on baking sheets. repeat with remaining dough in 2 more batches. gather dough scraps; press out and cut out rounds until all dough is used. using a 1 inch diameter round cutter, cut out centre of each round to make doughnuts and doughnut holes.
pour 1-1/2 inches of oil into a large deep skillet and heat to 365/370 degrees. fry doughnut holes in two batches until golden, turning occasionally (about 2 minutes). using a slotted spoon, transfer to paper towels to drain. fry doughnuts 3 or 4 at a time until golden, adjusting heat to maintain temperature (about 1 minute each side). Using a slotted spoon, transfer to paper towels to drain. Cool completely.
For top…glaze or sugar:
spiced sugar: (whisk ingredients to blend)
1 cup sugar
4 tsp. ground cinnamon
2 tsp. ground nutmeg
powdered sugar glaze: (can be made up to 3 hours ahead)
2 cups powdered sugar
whipping cream
whisk powdered sugar and 4 tablespoons whipping cream to blend. whisk in additional cream 1 teaspoon at a time to form medium thick glaze.
7.
Pumpkin Pie Filling
(2 - 9” pies)
4 cups cooked drained pumpkin
3 cups cream
½ cup brown sugar
1 cup white sugar
½ tsp salt
2 tsp cinnamon
1 tsp. powdered ginger
1.2 tsp nutmeg
4 eggs lightly beaten
Mix and pour in to uncooked pie shells bake until knife stuck in the middle comes out clean.
Basic Pie Dough
Sift together:
2 cups all purpose flour
1 tsp salt
Measure and combine: 2/3 cup chilled vegetable shortening, 2 tbsp chilled butter
Cut half of the shortening into the flour mixture with a pastry blender, or work it in lightly with the tips of your fingers until it has the grain of cornmeal.
Cut in the remaining half coarsely in to the dough until it is pea size. Sprinkle the dough with 4 Tbsp water.
Blend the water lightly in to the dough. You may lift the ingredients with a fork, allowing the moisture to spread.
If needed to hold the ingredients together add: I tsp to 1 tbsp water. When you can gather the dough up into a tidy ball stop handling it. Put in frig and chill for at least an hour before attempting to roll.
Cooking With Soul makes bread at Beach United! We made 20 loaves of quick bread — Cheese Herb Soda Bread and Oatmeal Cranberry Zucchini loaf. We had fun making bread and even more tasting it. Hoping the bread helps nourish folks at the Interfaith Lunch Program. September 2010.
Quick Bread Recipes
Cheddar Herb Soda Bread
4 cups all purpose flour
1 tbsp. baking powder
1 ½ tsp salt
1 tsp. baking soda
¼ cup butter
2 eggs
1 ¾ cup buttermilk
½ cup cheddar cheese grated
2tbsp. mixed fresh herbs or to taste (chives, parsley, tarragon)
Combine flour, baking powder, salt and soda.
Mix thoroughly.
Cut in butter until mixture resembles fine crumbs.
Add grated cheese and herbs.
Beat together eggs and buttermilk.
Add to flour mixture all at once, stirring with fork to make soft dough.
Knead lightly on floured surface about 10 times.
Form into ball, place on greased baking sheet and flatten in to 8 inch round.
Cut large “X” about ¼ inch deep on top of loaf.
Bake in 350 degree F (180C) oven for 1 hour or until golden brown and tester inserted in center comes out clean.
Makes 1 large loaf.
Variations: You can add ¼ cup granulated sugar and ½ cup currants.
Recipe thanks to Canadian Living
Oatmeal Cranberry Zucchini Loaf
From :Good Food for All: Seasonal Recipes from a Community Garden
Ingredients:
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 cup quick rolled oats
1 tsp. baking powder
¾ tsp salt
½ tsp baking soda
3 eggs
1 1/3 cups brown sugar
1 cup unsweetened applesauce
¼ cup butter, melted
1 tsp vanilla extract
2 cups shredded, unpeeled zucchini
1 cup chopped pecans
¾ cup dried cranberries
Turbinado sugar, for sprinkling
Preheat oven to 350 F. Lightly flour loaf pan with baking spray.
Mix flour, oats, b.powder, salt and b.soda set aside
In larger bowl, whisk eggs, for 2 minutes. Add brown sugar, applesauce,
butter and vanilla. Gradually add the flour mixture, stirring until combined.
Fold in zucchini, cuts and dried fruit. Pour in to pan and sprinkle with sugar.
Bake for 1 hour and 20 minutes or until a wooden toothpick comes out clean.
Cool in pan on wire rack for 10 min then take out of pan and cool completely before cutting.
