Loaf

I invited myself over for coffee. She is a new friend I have only hung out with twice before. But there I was, Sunday afternoon, standing in her kitchen telling her I would come over for coffee on Wednesday.

Well, if I'm going to invite myself over, I may as well bring something along to share and eat. I did after all volunteer her to host me.

But what can I make? She cannot have wheat or diary, so creativity is required to make something.

Loaf. I can stir in nuts, seeds, and dried fruits along with spices to make something incredible.

RECIPE: Loaf

Ingredients

2 cups flour (or chickpea flour)
4 tsp baking powder
pinch salt
nutmeg
green cardamom
1 can coconut milk (or 1 1/3 cups milk)
5 large eggs
vanilla
nuts, seeds, dried fruit

Method

> mix the dry ingredients

> no, there are no quantities for the dry spices - use a bunch, like a teaspoon of each - or whatever you have that will be yummy with the nuts, seeds, and dried fruit (cinnamon, ginger, pumpkin pie spice, chai spiced tea, etc.)

> mix the wet into the dry (eggs, coconut milk, and vanilla or other extract)

> stir in half of the nuts, seeds, and chopped dried fruit you want in the loaf

> split the batter between two lined or buttered loaf pans

> sprinkle the remaining nuts, seeds, and fruit over the tops of the loaves

> bake at 190°C or 375°F for 35 to 40 minutes or until golden brown and a toothpick comes out cleanly when poked in

Enjoy with butter, jam, or toasted with maple syrup!!

"Free" Stovetop Muesli

Today, a guest post from my sister-in-law, Kim. She is my husband's sister and one of my favourite people. She and her family are currently waiting on paperwork before returning to international work and are living with Mom and Dad. 

There are lots of challenges that come with cooking for three generations and individuals with very specific dietary needs.

~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~

Our lives changed drastically last May with my dad's leukemia diagnosis, and we quickly learned a new lifestyle: vegan, gluten-free, dairy-free, sugar-free, and avoiding a number of foods that my dad had allergies to.

Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce

RECIPE: Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce

(serves 6)

Ingredients:

- 3 pounds chicken, cut into serving pieces

- 4 cups water

- 2 tsp salt

- 1/4 cup pumpkin seeds (pepitas)

- 1/4 cup sesame seeds

- 2 corn tortillas, chopped, soaked in water, drained

- 1 cup tomatillos, hulled and chopped

- 1 bunch cilantro, chopped

- 1 bunch scallions, chopped

- 1-5 jalapeño or serrano chile peppers, chopped

Method:

> place the chicken, water, and salt into a large pot over medium-high

> bring to a boil, reduce heat to medium-low, and simmer for 30 minutes to 1 hour

> heat a dry skillet over medium; add the pumpkin and sesame seeds and toast, stirring, until lightly browned; remove to a coffee grinder or food processor and grind to a fine powder

> add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions, and chile peppers to a food processor or blender; add 6 cups of the broth from the chicken and process until smooth; you may have to do this step in batches

> pour pureed sauce into the pot with the chicken pieces

> heat over medium-low and simmer for an additional 15-25 minutes; adjust seasoning and serve

For a full view of the menu served at the Guatemalan lunch, go here. 

Lazy Cookies

When I was little, my family bought packages of half-cup squares of Parkay Margarine. At one time, I'm ashamed to say, I used to eat it straight up, by the spoonful.

My parents have long since converted to buying actual butter and I thankfully no longer eat margarine (or butter) by the spoonful. My stand-by cookie recipe comes from that Parkay box and if I'm creating a new recipe for a cookie, it often originates here:

A Latte & Granola

Well, I did it. I made granola and coleslaw and I created dinner with meat found in the freezer and it was wonderful!! That second latte did rescue the day!