Monday, May 21, 2018

Adjika-Style Salsa - CIC

Bell peppers and apple juice. What do you make with those two? A drink? Hmm, I do want to start drinking vegetable juices. But not this time. How about taking liberties with a Ukranian salsa called adjika. Let me tell you, I have no chips to scoop up this salsa but that hasn't stopped the shovelling.

Adjika-Style Salsa 

1lb tomatoes
1/4lb bell peppers
1/4lb apples
1 small carrot
1/8lb onion
1/2 scotch bonnet pepper
2 tablespoons apple juice
1 bay leaf
2 cloves garlic, minced
2 tablespoons coconut oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1/2 tablespoon salt
1/4 teaspoon red pepper flakes
pinch of cayenne


Process the tomatoes, bell peppers, apples, carrots, onion, and scotch bonnet peppers until coarse and chunky. You may want to do this in batches. Transfer to a pot and add the apple juice and bay leaf. Bring to a quick boil then turn down the heat to low and allow to simmer for an hour.

Add the garlic, oil, apple cider vinegar, honey, salt, red pepper flakes, and cayenne. Let simmer for another 10 minutes. Taste and adjust seasonings, if necessary. Cool and enjoy.


Slightly adapted from iFoodreal

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Monday, April 30, 2018

Jam-filled Muffins #MuffinMonday

My brother seems to always drive in when I'm taking muffins out of the oven.  And he almost always grabs a hot one. I didn't even see him do it this time. I was taking the muffins out of the pan to cool further when I noticed that one was missing.

These muffins are hiding a little surprise. I know there's jam in the middle. I put it there but still I was a bit surprised when I but in. I used guava jam and was worried that it would harden when the muffins cool but it didn't. The jam softens a lot in the oven and stays that way. I added a glaze to this batch and it really did not need it. Sugar overload! The jam is already sweet. The glaze would need a contrasting flavour to be worth it.

Jam Filled Muffins

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 egg
1/4 cup oil
1 teaspoon vanilla
1/4 teaspoon almond extract
Scant half cup of your favourite jam

Preheat oven to 425F. Prepare a muffin pan
Whisk together the dry ingredients. In a separate bowl, mix the wet ingredients. Gold the wet ingredients into the dry ingredients until just combined
Fill the muffin wells just under half full and then top with a heaping teaspoon of jam. Add enough batter to cover the jam.
You'll get about 11 muffins.
Bake for 5 minutes at 425F then lower the temperature to 350. Bake an additional 10 minutes or until a toothpick inserted into a muffin comes out clean.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page. Muffin Monday
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Friday, April 20, 2018

Peanut Butter and Banana Parfait - #CIC

This little blog of mine has been seriously neglected and I wish I could say that things would change soon. No time, no time, no time. I feel most guilty when I have to miss or be late for a Crazy Ingredient Challenge. So I am really happy that I was able to make this month's challenge - Peanut Butter and Flaxseeds.

I'm clearly not myself since I didn't bake a crazy pastry or some weird cake with the combination. My brain just cannot handle all of that now. So I present to you a simple parfait. Its more of a guide than a recipe. I wish that I'd used some colourful fruits but that's for another time.

Peanut Butter and Banana Parfait 
Yield: 1 serving 

1 cup plain yogurt
2 tablespoons peanut butter (I used chunky)
honey, to taste
2 teaspoon ground flaxseed (or to taste)
1 tablespoon sunflower seeds (or to taste)
1 banana, sliced

Mix the yogurt, peanut butter, and honey if using. In a small jar layer a third of the yogurt, half the flaxseed, half the sunflower seeds, and some banana slices. Repeat and then top with the remaining yogurt.

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