adding a little zing

We eat a lot of roasted vegetables around here.  Small Mister eats roasted greens all the time.  I think it is because the roasting makes them crunchy.  I like the crunchy too!  I get teased.  But the last time we went to the mountain, we actually went out to eat one night and part of what we had was deep fried brussell sprouts with balsamic vinegar.  The restaurant sprinkled the balsamic vinegar over the brussell sprouts like vinegar being sprinkled over fish and chips.  It add a lovely zing. I have been doing this occasionally to the roasted vegetables I have been making.  Just a different yummy!  Consider it. 

Vegetables.  Olive oil.  Salt. Pepper.  450 degrees Fahrenheit.  Stir every ten minutes until the crispiness you wish.  Sprinkle with balsamic vinegar. 

So good.  I can eat a plate full of these without anything else!  And on nights where I rip out three inches of crochet, pretty comforting.

By the way, try same kale or chard in the roasting.  So good!

squash and beans

This was such a lovely easy dinner after carrying logs all day.  I cleaned out a squash (acorn and kabocha) of all the seeds and fibers.  Baked it at 450 degrees Fahrenheit until it was soft, 45 minutes to an hour.  Then I filled them with lady beans.  It is such an autumnish dish and I am ready for autumn.  Even though it has been a very nice summer as summers go.  I am just ready.

Maybe it will not rain tomorrow afternoon.  I was thinking I would like to take a skateboard out.  I am probably right at the timing of how much can I hurt myself!?

pork instead of beef

Small Mister is definitely a carnivore.  He will eat a steak as large as the one my Beloved eats.  Or as much barbecue.  Traveling food can be interesting.  My Beloved grew up with spicy barbecue.  I put together a slow cooked pork using my slow cooked beef recipe. 

The only thing I changed was the meat.  I used a pork shoulder instead of a chuck roast.  I could have cooked it less time just because the sauce started to caramelize.  The smoky flavor was emphasized.  The longer cooking time worked with my life better.

I do believe it was a hit and we can now take it traveling.  Small Mister may eat it cold.  He does say it is too spicy but we could just bring the honey jar.  He liked it with more honey.  My Beloved thought it was about perfect.  He cannot get spicy barbecue out here.  It is nice to be able to do it at home.

Mor's boller (Norwegian cardamom raisin roll)

I saw this recipe on Food52 the other day and decided I needed to try it.  It is right up there with Small Mister "cookies" or hot cross buns.  Similar but a little different.  There are no eggs and there is an addition of cardamom.  The sugar is a bit more then normal. 

I think my heritage is showing.  I really like these.  Part of it is the cardamom.  Part of it is not quite so many currants or raisins.  I just feel the proportions are better.  I did use sourdough which gives a good flavor.  I have been lucky enough that the boyos really have not tried these.  It means there is enough for my breakfast this week and maybe putting one in my lunch with a bit of cheese.  I feel so spoiled.

Mor's boller (Norwegian cardamon raison roll)

sourdough starter

3/4 cup water

1 cup flour

2 1/2 cup milk

1/2 cup butter

1 cup granulated sugar

1 teaspoon salt

2 teaspoons ground cardamom

7 cups all purpose flour

3/4 cup raisins.

The night before, in a large bowl, mix the sourdough starter, water, and 1 cup flour.  Cover and let sit overnight.  In the morning, when the sponge is bubbly, remove some of the starter for next time.

In a saucepan, put the butter and melt it.  When it is almost all melted, add the milk.  You wish the milk to be just warm.  Add the milk mixture to the sponge.  Add the sugar, salt, cardamom, and raisins.  Stir well.  Mix in 3 to 4 cups of flour.  You want it to look like a thick pancake batter.  Cover and let sit until bubbly and spongy.  This should take a couple hours.

When the sponge is spongy and bubbly again,  Mix in enough of the rest of the flour to make a sticky dough.  Turn out on a floured board and knead until smooth.  The dough needs to remain moist and a bit sticky so do not knead in too much extra flour.  Put in a clean bowl, cover, and let rise until double.

When double, take largish golf ball dough balls and smooth into nice balls.  Place on baking sheets covered with silpats or parchment paper.  When all the dough is shaped, cover and let rise until almost double and puffy.

Preheat oven to 350 degrees.

Bake for about 20 minutes or until golden.

raw brownies

My boyos like nuts and seeds and dried fruits.  My Beloved especially likes raw foods.  I came across this recipe for peanut butter chocolate brownies that were raw, vegan, soy, and gluten free.  All that my Beloved could ask for.  The Small Mister thinks they are absolutely fabulous.  The recipe calls them two bit brownies and that is really how bit you need to cut them.  There is just that many good things to fill your tummy fast.

I used cocoa powder instead of carob.  I have this thing about carob though everyone else in the house likes it.  I also used almond butter instead of peanut butter because that was the easiest nut butter in the house to get to.  We will be making these again.

almond chocolate brownies

Note:  adapted from vegan by candlelight

1 cup and 2 tablespoons hemp hearts

1 cup medjool dates

1/2 cup cocoa powder

1/4 cup quick oats

3 tablespoons honey

1 tablespoon almond butter

1/2 teaspoon vanilla

pinch of salt

Put everything into a food processor and blend until it becomes a ball of dough.  It took less then a minute for me.

Pat into an 8x8 in baking pan that has been lined with parchment paper.  Refrigerate for an hour or more.

Watch the smiles!