Tag: recipe

Focaccia Bread..EASY PEASY! Is it food? Is it art?

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This post is dedicated to George Morris, who recently celebrated his 90th birthday. A man of great talent, wisdom, and character, George has been a true inspiration to all who know him. His quiet strength and generosity have made a lasting impact, and his life is a testament to the value of kindness, integrity, and dedication. It’s an honor to celebrate him in this small way.

Don’t let the name intimate you. ‘Focaccia’ bread is the easiest and tastiest bread on the planet. When you have freshly baked focaccia with pasta, chili or make a sandwich ..life is good! YUM! You can make it right in your own home! Don’t forget I said EASY!

This is the best video I found on making focaccia bread, and could not say it better. In my mind, the overnight proofing is very important. And, it breaks up the work time – another bonus. The first time making focaccia may be daunting. Make it again and again. Forget those store bought breads.

INGREDIENTS

  • 4 cups (512 g) all-purpose flour or bread flour
  • 2 teaspoons (10 g) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water: Hint: combine 1/2 cup boiling water with 1 1/2 cups cold water
  • butter for greasing
  • 4 tablespoons olive oil, divided
  • flaky sea salt, such as Maldon or kosher salt
  • 1 to 2 teaspoons whole rosemary leaves, optional 

INSTRUCTIONS

  1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately overnight. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid.If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover.If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. 
  2. ·  Line two 8- or 9-inch pie plates or a 9×13-inch pan ( high sides) with parchment paper or grease with butter or coat with nonstick cooking spray. Glass baking dishes, butter is a must.
  3. ·  Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours.
  4. · preheat oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt/ kosher salt.
  5. Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan(s) from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting. Note: each oven temperature is different. Judge the cook time, if you are making it for the first time.

Coeur a la Creme

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—Make like PEPI LE PEU, and whip a bit of romance into your life. You can add fresh berries or a sauce.

Coeur a la creme

Coeur ❤️ a la Creme (heart of cream) Recipe

Valentines Recipe

  • Servings: 6
  • Difficulty: easy
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INGREDIENTS
6 oz. fresh goat cheese
4 oz. cream cheese, softened
1⁄3 cup honey
3⁄4 cup heavy cream
1 tbsp. confectioners’ sugar

INSTRUCTIONS
STEP 1
Make the coeur a la creme: Soak two 12″ x 12″ pieces of cheesecloth in cold water and squeeze dry. Put a 7″ heart-shaped coeur a la creme perforated mold on a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side. Set aside.
STEP 2
With a whisk or hand-held mixer, whisk together the goat cheese, cream cheese, and honey until very smooth. In another bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Gently fold the cream into the cheese mixture until evenly combined. Spoon the mixture into the prepared mold or sieve and fold the corners of cheesecloth over the top. Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator

Buy Couer a la Creme bowls on Amazon for about $7.95. The original recipe calls for cream cheese. The goat cheese was a very nice combination. Pair with cake, biscuits or dry toast.👍

3 Stages to shape and drain water from the dish. ~ BlackBerry/Grand Marnier Sauce [used a 6 inch kitchen sieve with 2 layers of cheese cloth. It worked perfectly fine. ]

SERVING SUGGESTIONS

THE CLASSICS

For newby foods connoisseur, this recipe was developed in the French countryside during the Middle Ages.

This recipe is the ORIGINAL FRENCH Version. I appreciate the classics. Myself, I omit all sugar and it tastes great. A bit like creme fraiche. Fruit on its own is sweet. ‘Fructose’ is a natural sugar in fruit. The cream is sweet on its own. After making this dish by omitting all added sweetness and it is not to your liking, then drizzle honey on top. A perfect save.

Honey, savory chutney and smaller sized portions.
One with fruit already in the cheese mixture.

Maamoul Cookies ~Naturally Sweetened 🎄Christmas 🎄Treat !

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Looking for a sweet treat? When I found this buttery date filled middle eastern cookie I was inspired. Naturally sweetened with dates, which is a nutritional mammoth! Rosewater (DIY) 🌹added to this cookie is sensational! I was excited the first time I used the cookie mold. A beautiful presentation.

Date Filled Cookies

  • Servings: 12
  • Difficulty: easy
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 Ingredients 
▢ ½ cup ghee or butter (grass fed) 
▢ ¼ cup light olive oil or butter/ghee
▢ 2 ½ cups all purpose flour (may use half whole wheat pastry flour)
▢ 2 tablespoons sugar (monk fruit or sugar substitutes of your choice)
▢ 2 tablespoons rose water *easy DIY recipe below
▢ 3 tablespoons milk (start with 2 and add as needed)
▢ DATE FILLING
▢ ⅔ lb dates medjool, soft, pitted, chopped (or ready made date paste)
▢ For the "DUSTING" (optional)
▢ ->Confectioners sugar, almond flour or a mix of both.
Instructions
1. First, preheat the oven to 177°C/350°F. 
2. Melt the butter or ghee. Add oil and then mix in the sugar. In a large mixing bowl, combine the ghee/sugar mixture with flour, working them together with your fingers.Tip: Use odorless oil or only butter or ghee. Add as much flour as the butter/oil mixture will absorb and that usually varies from 2 ¼ to 2 ½ cups 
3. Add the rose water and mix it in. Next add the milk, one tablespoon at a time. Then knead it all into a pliable dough. 
4. When you add the milk, sometimes it might look like there is too much milk and the dough is sticky. But when you keep mixing it in, the milk gets absorbed. 
5. Let the dough rest for 30 minutes. Then roll out 32 portions of the dough into smooth balls. I find this easier because all my cookies more or less turn out the same size.
DATE FILLING
6 Process the chopped medjool dates in a food processor into a smooth mass. Use soft medjool date. If the dates are too dry -add water a tbsp at a time.
7 Divide the date mass into 32 portions and roll them into smooth balls. Use oil or safe food prep gloves if needed, as the dates can be sticky.
SHAPING THE DATE FILLED COOKIES
8 Take a dough ball and flatten it. Hold it in the center of your palm and cup it. Place a date ball in the center. Bring the edges of the dough together. Pinch the dough to seal well and then flatten it out. Press it into a disc.Tip: Make sure to not use too much filling, or the cookies will crack.
9 Bake for 15-20 minutes


Steps

The mineral content of DATES contributes to bone health. Dates, rich in polyphenols has anti-atherogenic, antioxidant and anti-inflammatory properties. The fiber in dates helps keep you regular and relieves constipation.

CELEBRATE! Holidays, Anniversaries, Graduation Day, All Special Events: Dust with Almond Flour (instead of sugar)

Maamoul Molds

Using a traditional Maamoul mold (<-click to buy)

  • MAAMOUL MOLD Instructions: A portion of the dough is first pressed into the mold. Then the date filling is layered on top of the dough.
  • Next, another portion of the dough is layered over the date filling and smoothed out.
  • Tap the front edge of the mold on a hard surface like a kitchen counter, and hold your palm under the mold to get the cookie that is released from the mold.
  • Well baked cookies will appear dry on the surface unlike the moist look of raw dough. Also, they will have a light tan. Dry cookie dough will crack during baking.
  • Chocolate fillings are popular. Gingerbread or almond cookies filled with pistachio, (pecans is my favorite). Fruit fillings: apricots, peach, cherries, apples and more. Add spices: cardamon, ginger or chia seeds. The combinations are endless.

Rose Water ~ DIY 🌹

Rose water 🌹 is a fragrant liquid made by steam distilling rose petals. It is commonly used in cooking and skincare due to its pleasant aroma and various benefits. Here is a simple DIY recipe to make rose water at home:

NOTE: For this recipe use 2 little dried rose buds (for rose tea) seeped in 2 tbsp hot water and cooled.

🌹 INGREDIENTS: 🌹

  • 2 cups rose petals (pesticide-free)
  • 3 cups distilled water

🌹 INSTRUCTIONS: 🌹

  • In a saucepan, combine rose petals and water and bring to a boil.
  • Reduce the temperature to simmer.
  • Simmer until the color of the rose petals has faded. 5-10 minutes.
  • Pour the water and petals through a cheesecloth (using a funnel) into a dark bottle.

VARIATIONS: You can use homemade rose water in desserts, beverages, or a facial toner. It adds a lovely floral aroma and a delicate touch to any recipe or skincare routine. My grandmother used it all the time as a toner.

Can I Freeze Maamoul Cookies?

YES -> freezer safe containers or freezer bags.

Before serving, thaw the cookies and a lightly warm oven for fresh tasting cookies. Otherwise, store in a tight container.

Date Filled Maamoul

Pickled Carrots and DUQQA (dukkah)

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EGYPTIAN Duqqa ~DUKKAH

SPICE OF LIFE! Sesame seeds found on bagels and hamburger buns are now enhanced or “stepped up a notch” with this century old mixture called Duqqa adds protein, rich nuts and spices to make your taste buds sing. 🎵

There are as many recipes for DUKKAH as there are Egyptian cooks. I like the protein from nuts and seeds. Tonight, having rainbow trout that I will dredge in DUKKAH. Sesame seeds are a must. Mix hazel nuts, walnuts, pistachio nuts, and/or pine nuts with the classic almonds.

Egyptian Dukkah Recipe

  • Servings: A Topping
  • Difficulty: easy
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INGREDIENTS

▢ Nuts: 3-4 tbsp each Hazelnuts, almonds and pistachios 
▢ Spices:
▢ 4 tbsp (1/4 cup)Sesame Seeds
▢ 1 tbsp Fennel Seeds
▢ 1 tsp cumin seeds (or powder)
▢ 1 tsp coriander
▢ 1 tsp red pepper flakes (optional)
▢ 1/2 tsp. kosher salt (I use Celtic Salt)

INSTRUCTIONS
Toast/roast the nuts in the oven at 350F. Toast the sesame seeds in the oven in a separate small baking sheet. Watch for doneness!!
Dukkah depends on the freshness of the ingredients. Typically the spices are used whole, then crushed.
Combine the nuts, seeds and spices in a bowl. Crush and blend with the classic mortar and petal, or a food processor.
Pulse the processor until the nuts are well crushed. Do not over process to a powder form.

ROASTING NUTS AND SEEDS

Attempted to toast in a dry skillet on the stove top ends up with a burnt exterior and completely raw, untoasted interior. I have burned my share. Using the oven to toast your nuts is ideal because an oven provides uniform, even heat, which means that the nuts are going to be toasted from the inside out.

ROASTING TIPS🔥

Preheat oven to 350ºF. Line a baking sheet with parchment paper. Oven must be at a low temperature. Use an air fryer for convenience and speed. Cook the nuts only until they start to turn golden (a light brown) with parts still appearing raw. Your nose also tells you when they are done too.

Is Dukkah The Same As Za’atar?

I get asked this question a lot. The answer is: no. While Dukkah and Za’atar are two Middle Eastern blends that can be used similarly, they are clearly not the same in texture or flavor profile. DUKKAH is crunchy and granular. Za’atar , a finer blend, is a mixture of toasted wild thyme and sesame seeds along with sumac.

Pickling Instructions 🥕🥕🥕

Pickled Carrot Presentation

  • Servings: 2-3
  • Difficulty: easy
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INGREDIENTS

▢ 2 cups of pickled carrots (add zucchini + cucumber -optional)
▢ 1/4 cup fresh mint leaves (or basil)
▢ ½ cup of home made yogurt (see recipe) ~you decide how much per person)

INSTRUCTIONS/PRESENTATION
Add a large dollop of yogurt on your plate and spread it around
Place carrots (and zucchini) on top of the yogurt followed by fresh chopped mint or basil.
Finish with a sprinkling of DUKKAH on top of the vegetables with a drizzle of your favorite olive oil.

PICKLING PROCESS: Use a vegetable peeler to make carrot/zucchini/cucumber ribbons. Submerge veggie ribbons in a bowl with a mix of 1/2 apple cider vinegar and 1/2 water. Ready in one hour! Or, refrigerate overnight. I like adding pear ribbons. Tastes great. 🙂

FAST PICKLED CARROTS

You don’t have to roll your carrots and zucchini like I have done here. Alternate with carrot on the outside. Or place in jars randomly. These pickled veggies were placed in a large steel bowl marinating overnight and then placed in jars stored in the fridge for 1-2 weeks. You will use them up quickly. Hint: If you get peckish. Take a veggie roll from the jar and enjoy! Healthy snack!

Pickled Carrots 🥕 Is Good For Your Gut Health

PICKLED CARROTS offers vitamins, minerals, and antioxidants.They are low in calories and fat, making them a healthy snack option. The fermentation process involved in pickling carrots (added mustard seed, 1/2 water, 1/2 vinegar) creates beneficial bacteria that support gut health.Cooking carrots depletes nutrients. Consuming pickled carrots in moderation can aid in weight loss due to their high fiber content. Adding pickled carrots to your meals provides additional nutrients.

DUKKAH (duqqa) with hummus is enjoyed as a dip or sandwich spread. Add pickled veggies as a burger topper. Sprinkle the Dukkah directly on the burger, chicken or seafood.

Using DUKKAH on so many foods encourages healthy choices as we develop good eating habits for better living!

Sprinkle Dukkah On Top Of Your Saurkraut/Carrot Side Dish!!

Add pickled carrots to sauerkraut. It softens the tanginess of the SAURKRAUT and adds good flavour. I also shred a raw potato to the sauerkraut and heat it up all together with the pickled carrots.(my German relatives recipe). OPTIONAL: serve with pork chops or sausages. 1 PROTEIN/Fat (sausage/port chops) plus 2 VEGGIES (carrot and cabbage).

Low Carbohydrate !!

Carrots are Complex carbs and Keto friendly. Very low carbohydrates. Carbs A cup (128g) of chopped raw carrots has 12.3 grams of carbohydrates, with 3.6 grams of fiber and 6.1 grams of natural sugars. Carrots are sweet! Almonds are not nuts they are classed as a stone fruit. Cashews are a fruit of the Cashew trees. As olive is a fruit too. The nuts you choose should come from a tree not in the ground(peanut).

AWE NUTS! Tree Nuts?

All these nuts are 15-18 gm weight. Eating dukkah does not involve a lot of calories since it is sprinkled on food.

Bone Broth Trending ➡️ Classic Gelatin

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GELATIN ~ BONE BROTH Reduction ~

My bone broth is different every time since I use various leftover veggies. I make sure I add two onion, garlic and celery. Magic touch: add 1 tbsp. chicken powder (from flavour town). You will see the difference!

When collagen (from the bones) is cooked, it turns into gelatin. The sign that a bone broth has been made properly and is full of collagen is that as the liquid cools it solidifies into gelatin. NOTE: If you bone broth turns into a thick gel then you made it right, the secret is good bones [ chicken wings has the most collagen in the chicken ], DO NOT to over boil the stock. Small bubbles/boil is okay -MEDIUM LOW TEMPERATURE.. Keep an eye on your boil, that you don’t get a vigorous boil. (One big secret). Over-boiling breaks down vegetables for nutrition loss. The steam takes nutrition away along with H2O evaporation.

Mom’s chicken aspic was a favorite of mine as a child. I now know how healthy and nutritious bone broth/ jelly is for our body. Mom’s was the best…Here’s a salute to you mom..for bringing good, healthy food into our lives.

Gelatin /Collagen

Cooled BONE BROTH turns into a gelatin. TIP: Soak bones with Apple Cider Vinegar (ACV) before cooking to encourage gelatin to be made. Chicken wings have the most gelatin. Also, chicken feet. But, chicken feet are hard to get. Never boil bones. Simmer or medium-boil to get good collagen; 8-10 hours. Over boiling will thin out collagen. Aides in Anti aging. Plugs up the holes from Leaky Gut.

JELLY ~ GELATIN ~ ASPIC: was first made way back in the Egyptian times (Kitab al-Tabikh). French boiled calves feet and bones and made bone soup. When done, the French put the soup into a cold cellar to chill.

Jelly from the 30’s and 50’s were at every picnic and summer desserts and main course. Today, BONE BROTH IS TRENDING. After you jar your bone broth and tuck it into the frig the liquid turns into a gel. It’s summer and I wanted to make something other than soup. My learned friends informed me there was a lot of natural collagen in bone broth; especially from the wings and feet. How about making collagen and gelatin laden aspic/jelly? Here we go! I believe the spices will do most of the talking. The additions to the jelly are endless.

RECIPE: Cover the bones and veggies with water. Simmer (LOW boil) for at least one hour. The more you simmer , the more gelatin and flavour seeps into the water. You may simmer the bone soup overnight. I have done it -by accident and its still good! (The longer the simmer..the more gelatin is extracted from the bones.)I also add cumin, caraway seeds, pepper flakes, pepper corn. Then, sea salt..towards the end

GELATIN : VIDEO The Classic Recipe!

Chicken Feet (if you can get it!) has a lot of Gelatin /Collagen. This is a Russian recipe from grandma!

Find something around the kitchen for a mold like silicon cupcake molds. Even the disposable aluminum containers for a potluck or a picnic.

from nutritionTactics.com —>

Get Your Gelatin/Collagen In Food 🐓Not Pills. 💊

SUGGESTED: Grass fed organic bones. Ask your butcher where you can get chicken feet or have him provide chicken feet for you. Dr. Greger of NutritionFacts notes, “Without presoaking, it takes 45 minutes in a pressure cooker to get rid of all lectins, but an hour to make kidney beans edible.

VEGETABLE BROTH

YOU CAN ADD CHILI PEPPER, FLAKES, GINGER AND LEMON GRASS.

FEED YOUR ‘GOOD ‘ MOOD