Thursday, May 28, 2015
Eat at Lu's: Recipe Directory - Four Year Anniversary Edition!
Eat at Lu's: Recipe Directory - Four Year Anniversary Edition!: Honey Cornbread Muffins Holy crap! Yesterday was the four year anniversary of my blog and by sheer coincidence I decided to updat...
Recipe Directory - Four Year Anniversary Edition!
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| Honey Cornbread Muffins |
Holy crap! Yesterday was the four year anniversary of my blog and by sheer coincidence I decided to update my recipe directory today. Since I started, I have developed sixty-nine recipes! Some of these recipes I use regularly while others have disappeared into the memory hole (Cranberry orange cupcakes? When did I make those?). I only post my successful recipes, so they're all good, but I put an asterisk next to all of the recipes that I use regularly. For sake of organization, the ones with the asterisk are my favorite, tried-and-true recipes.
Enjoy!
Cupcakes
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| Curry Bomb Cookies |
 |
| Eggplant Stew |
Cakes
Brownies/Blondies
Muffins
Cookies
 |
| Vegan Swedish Fish Cupcake |
Frostings
 |
| "Juggalo" Cupcakes |
Quick Breads
 |
| German Chocolate Cupcakes |
Breads/Pretzels
Crackers
Vegan Oat Crackers
**Vegan Oat Crackers - Update (I've been making these a lot lately)
Jams/Jellies
Strawberry Rum Jam
Spiced Tomato Jelly with Curry Spices
*Onion Jam
Soups
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| Vegan Vanilla-Chai Cookies |
Savory Dishes
Chutneys
Apple-Cranberry-Groundcherry Chutney
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| Apple-Cranberry-Groundcherry Chutney |
Miscellaneous
Vegan Oat Crakers - Update
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| Vegan Oat Crackers topped with onion jam and cheese |
Since I developed this recipe, I made a few changes. I cut back on the oil and added Old Bay. Lately, I've been making these crackers about once a week. They are delicious and full of healthy whole grains!
Preparation time: 10 minutes; Baking time: 20 minutes
½ cup Old Fashioned Oats or a blend of
rolled grains (I used Old Wessex Ltd’s 5 Grain Cereal)
1 cup Whole Wheat Flour
¼ cup All-purpose Flour
1/8 teaspoon Ground Pepper
1 teaspoon Old Bay (or your favorite spice blend)
1/8 teaspoon Salt
3 tablespoons Olive Oil
1/2 cup Water
1 cup Whole Wheat Flour
¼ cup All-purpose Flour
1/8 teaspoon Ground Pepper
1 teaspoon Old Bay (or your favorite spice blend)
1/8 teaspoon Salt
3 tablespoons Olive Oil
1/2 cup Water
Preheat oven to 350 degrees Fahrenheit and line baking
sheets with parchment paper.
Combine oats, flours, pepper, Old Bay, and salt.
Mix in the olive oil.
Slowly incorporate the water into a dough until it is no longer crumbly and easily forms into a ball.
Roll out the dough on parchment paper to about 1/8th
inch thick, and cut the rolled out dough into ~1.5 inch squares.
Place the crackers on lined baking sheet. They don’t spread, so you can put them pretty
close.
Stab each once or twice with a fork because it will make you
feel like a badass (it also keeps the crackers from puffing up).
Bake for 10 minutes, rotate pans, and bake for an additional 6-10 minutes. (16-20 minutes total).
Makes approximately 36 crackers.
My onion jam recipe can be found here: http://eatatlus.blogspot.com/2013/11/onion-jam.html
Friday, May 15, 2015
No-Knead Rye Bread
I love rye
bread. There’s nothing quite like a
grilled cheese sandwich on good rye bread. This is a simple rye bread. It doesn’t have the whistles and bells of a pumpernickel,
but if you’re craving a bread where you can just enjoy the taste of rye with
caraway seeds, this is the bread for you.
It contains no added sugar or anything super fancy. It’s just a simple rye bread.
Ingredients
1.5 cups
all-purpose or bread flour, plus more for work surface
1.5 cups rye
flour
1/4 teaspoon
instant yeast
1 1/4
teaspoons salt
1 1/2 cups
water
1 tablespoon
caraway seeds (optional)
All-purpose
flour, semolina flour, corn meal, or wheat bran (for sprinkling on the towel)
Preparation
In a large
bowl, combine flour, yeast, salt, and caraway seeds. Add the water and stir
until combined. You can mix it with a spoon, but I prefer to get in there
with my hands. The dough will be very sticky and a bit shaggy.
Coat the
inside of a large bowl with olive oil (or just spray it with non-stick spray if
no one is looking), and place the ball of dough in the bowl.
Cover the
dough in the bowl with plastic wrap. The plastic wrap should be touching
the dough; this will keep the surface of the dough from drying. I also
like to put a second sheet of plastic wrap over the top of the bowl just to
make sure everything stays well covered during rising.
Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. The dough's surface will be dotted with holes when dough is ready.
Lightly flour work surface. Place dough on work surface and sprinkle with more flour. The may be a bit wet. Fold the dough over on itself once or twice.
Sprinkle a non-terry cloth towel with all-purpose flour, semolina flour, corn meal, or wheat bran. Shape the dough into a round shape and place the dough in the center of the towel seam side down. Cover the dough with a second towel.
Let the dough rise for about 2 hours.
After about 1 1/2 hours, preheat oven to 450 degrees. Place a 6- to 8-quart heavy covered pot, such as a Dutch oven, in oven as it heats (you don't have to put the lid on the pan while it is heating). When dough has fully risen, carefully remove pot from oven, and roll the dough out of the towel and into the pan. It might sizzle a little. Put the lid on the pot and return it to the oven.
After 30
minutes, remove the lid of the Dutch oven to allow the bread to brown.
Bake for an additional 20 minutes.
Monday, May 11, 2015
Vegan Oat Crackers
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| Vegan Oat Crackers topped with onion jam and cheese |
Are you annoyed with how expensive crackers are? Not Saltines and Ritz, which are lovely in their own right, but really good whole grain crackers. As it turns out, whole grain crackers are really easy and quick to make. Now we can fight back against our corporate cracker oppressors!
Preparation time: 10 minutes; Baking time: 20 minutes
½ cup Old Fashioned Oats or a blend of
rolled grains (I used Old Wessex Ltd’s 5 Grain Cereal)
1 cup Whole Wheat Flour
¼ cup All-purpose Flour
1/8 teaspoon Ground Pepper
¼ teaspoon Dried Parsley
¼ teaspoon Dried Basil
1/8 teaspoon Salt
5 tablespoons Olive Oil
1/2 cup Water
1 cup Whole Wheat Flour
¼ cup All-purpose Flour
1/8 teaspoon Ground Pepper
¼ teaspoon Dried Parsley
¼ teaspoon Dried Basil
1/8 teaspoon Salt
5 tablespoons Olive Oil
1/2 cup Water
Preheat oven to 350 degrees Fahrenheit and line baking
sheets with parchment paper.
Combine oats, flours, pepper, parsley, basil, and salt.
Mix in the olive oil.
Slowly incorporate the water into a dough until it is no longer crumbly and easily forms into a ball.
Roll out the dough on parchment paper to about 1/8th
inch thick, and cut the rolled out dough into ~1.5 inch squares.
Place the crackers on lined baking sheet. They don’t spread, so you can put them pretty
close.
Stab each once or twice with a fork because it will make you
feel like a badass (it also keeps the crackers from puffing up).
Bake for 10 minutes, rotate pans, and bake for an additional 6-10 minutes. (16-20 minutes total).
Makes approximately 36 crackers.
My onion jam recipe can be found here: http://eatatlus.blogspot.com/2013/11/onion-jam.html