tag:blogger.com,1999:blog-12563255291771852142024-03-14T03:10:46.178-04:00Sevengramsseasonal recipes + stories from our travelsshelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-1256325529177185214.post-23801940684737802352023-06-30T15:20:00.004-04:002023-06-30T15:20:51.568-04:00HAVE BABY // WILL TRAVEL<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KYZahXw_qeaj6qCIFOKIp_oVTU3T4gJ4B0e2mFUXX_5ehFTJX-YqS_zC3NrO1r6uiQPQlbZeHa9TLSQgubyFkmwnJEDUC1bVMJdMavE7tfLwOezpGy7xkEpzFRxx4P8CVA1IvCywa0x7QvY6i-exdS0T3wdFJ1I8J2mJQweMnpQqzjofpFkAzoppOSQ/s1630/23117ECC-DBA6-48D8-AE77-F9CF0CB2CF05.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="1630" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KYZahXw_qeaj6qCIFOKIp_oVTU3T4gJ4B0e2mFUXX_5ehFTJX-YqS_zC3NrO1r6uiQPQlbZeHa9TLSQgubyFkmwnJEDUC1bVMJdMavE7tfLwOezpGy7xkEpzFRxx4P8CVA1IvCywa0x7QvY6i-exdS0T3wdFJ1I8J2mJQweMnpQqzjofpFkAzoppOSQ/s1600/23117ECC-DBA6-48D8-AE77-F9CF0CB2CF05.jpeg" width="640" /></a></div><p>Sevengrams has always been a space for both recipes and stories from our travels. I have fallen seriously behind on journaling travel over the past several years (Patagonian honeymoon, Spain, Norway, Italy), but we most definitely have not stopped exploring and adventuring (apart from all the canceled itineraries due to Covid — Japan, US road trip, NYC, Turkey and Israel, Jasper and Banff - sigh). </p><p>Since E’s arrival, we have made every effort to maintain our love of travel, and share the joy of it with him. He’s approaching 18 months and has already been on several plane rides, road trips and even a few train trips. He's also dealt with his fair share of jet lag, broken hotel sleeps and vacay illness. Along the way, we’ve learned a lot about traveling with a baby (now toddler), and though none of it is revolutionary, I thought it would be nice to have it all live in this space. <span></span></p><a name='more'></a><p></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBLBzuhC8d2bVsV18I8-oJTPN5k4M6vq5uhO1gJEAFtnAUnjjj00c3AD9QR47cKyuzoOR2V8QLM_SPgcWSAO5wHue03wgTNCGQXCHnvLxlQnZ7TLLD4RXA64sFH63AHfLqEKq5EcJMuCsb5pF0BimyefTFMM-oUVYYfKECvFJowZ8X8g1P_FKvk-X2i8/s1634/25FF10DB-484A-42E7-9783-D51973F2D41B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1061" data-original-width="1634" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBLBzuhC8d2bVsV18I8-oJTPN5k4M6vq5uhO1gJEAFtnAUnjjj00c3AD9QR47cKyuzoOR2V8QLM_SPgcWSAO5wHue03wgTNCGQXCHnvLxlQnZ7TLLD4RXA64sFH63AHfLqEKq5EcJMuCsb5pF0BimyefTFMM-oUVYYfKECvFJowZ8X8g1P_FKvk-X2i8/s1600/25FF10DB-484A-42E7-9783-D51973F2D41B.jpeg" width="640" /></a></div><div><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3RYv6-UbDM9Kpa_S8m9IYalCiQs6s-ZU1YX_XNhOeQ3i5yHJ1v2MpA8eObyoEokGl57O0d7_iKVV1k9opUsGkK-ufHzajnQSxtylkpgN2QQkdecPa9GPoczApjlKjxWySYh7oW15T6OynKmz3M5TRu90bj7zLj7A0WrRap-TM1InU-6BX_KbnDfnQMA/s1634/E156C403-2356-4728-BC6E-0F4FA01E217B.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1059" data-original-width="1634" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3RYv6-UbDM9Kpa_S8m9IYalCiQs6s-ZU1YX_XNhOeQ3i5yHJ1v2MpA8eObyoEokGl57O0d7_iKVV1k9opUsGkK-ufHzajnQSxtylkpgN2QQkdecPa9GPoczApjlKjxWySYh7oW15T6OynKmz3M5TRu90bj7zLj7A0WrRap-TM1InU-6BX_KbnDfnQMA/w640-h414/E156C403-2356-4728-BC6E-0F4FA01E217B.jpeg" width="640" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK36OECJUzbSsPzOjjK5BnQyDgqVTXGFhZfdnFQPlO672v5ND3XO_3Bu44UKpH3Hivg7WgwLu1-3n_yiGU84lg9PRnXvcBGaFEgeKrMnBM_1mPfd05q4me3NKDBRzvldIVfWd25uGy2OVhzfOy8O2nY1vBzhBKK59E7L3GUPnF2SytQs--qNXyL1vrntI/s1631/A1829526-3DBA-4BB2-8762-D782CDA6E7E0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1631" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK36OECJUzbSsPzOjjK5BnQyDgqVTXGFhZfdnFQPlO672v5ND3XO_3Bu44UKpH3Hivg7WgwLu1-3n_yiGU84lg9PRnXvcBGaFEgeKrMnBM_1mPfd05q4me3NKDBRzvldIVfWd25uGy2OVhzfOy8O2nY1vBzhBKK59E7L3GUPnF2SytQs--qNXyL1vrntI/w640-h420/A1829526-3DBA-4BB2-8762-D782CDA6E7E0.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p>GEAR //</p><p>A travel car seat is a nice to have, as you don't need to stress about renting one, or having yours from home be lost or damaged. We bought the Cosco one as it's light, not bulky and easy to install with a seatbelt. </p><p>We loved having a carrier with us in the airport -- it made for easy, hands free boarding.</p><p>A travel stroller is also a nice to have. It's smaller, lighter, and more easily transportable. If you can swing it, get a stroller caddy too. </p><p>Bring along a small tap egg nightlight -- it's really handy when you need to keep space dark for babe and hotel lighting isn’t optimal.</p><p>Infant tub - we didn’t have one and the sink baths weren’t E’s favourite. If I could do it over, I'd bring along an inflatable/foldable one.</p><p>If your diaper bag isn't super comfortable to wear as a backpack, look into getting a different one for travel. You'll be hauling that thing A LOT. </p><p>A cooler bag that packs flat is nice to have -- adult snacks, baby bottles, toddler snacks/meals. </p><p>Only pack a few toys. There are a lot of non toy things that can entertain babe. </p><p>Suction toys are a nice to have for plane/car windows. We liked the Hape rattle ones.</p><p>Get yourself a few soother clips for toys on the go. This ensures you won't loose toys on the plane or restaurant floors. </p><p>An on-the-go clip sound machine (that doesn’t rely on wifi) is a must.</p><p>Once babe is eating solids, you’ll likely need a travel high chair. Most restaurants have them, but hotel rooms do not. The summer pop up one is convenient as it can sit on the floor, but several people swear by the ones that hang off the table ledge. </p><p>For bottles, and later for silicone dishes, having a travel brush, drying rack and scent free dish soap is nice to have. </p><p>TRAVEL DAYS //</p><p>Dress babe in a two way zipper footed sleeper. Easiest for changes and then you don’t have to worry about socks and shoes. </p><p>Pack a change of adult clothes for airplane. Spills, spit up and blow outs are all bound to happen. </p><p>Pack several changes of clothes for babe; assume your baggage will be lost and consider a carry-on just for babe with extras of everything (clothes, diapers, wipes, etc.)</p><p>Have some large ziplocks for blow out clothes. Nothing is worse than having all your things smell like poo. </p><p>Check out the Mamava app -- it has all the family washrooms and nursing rooms in airports.</p><p>Once babe is eating, pack loads of snacks, all in separate containers. Snacks = distractions = happy toddler.</p><p>GENERAL TIPS // </p><p>Bring diapers and wipes for 3 days, then stock up on arrival. If babe is sensitive to certain brands, bring enough for the whole trip. </p><div>The skip hop change pad is super great for on-the-go changes where it’s easier to carry something one handed vs diaper bag (airplane, restaurants).</div><div><br /></div><div>Baby schedule on first day will be totally messed up -- just roll with it.</div><div><p>Stay somewhere with laundry facilities; babies go through so many clothes. </p><p>5-6 months feels like the perfect age for travel — they are curious and awake, have a regular schedule and can nap on the go.</p><p>Not required, but staying somewhere with a kitchen is super handy. Gives you more flexibility for meals given the unknowns around babe’s schedule.</p><p>Bring a few large reusable bags (such as those from Lululemon). They are really helpful for laundry, groceries, extra stuff, etc.</p><p>Similarly, bring a roll of plastic bags. Handy for everything.</p></div><div><p>European pack-n-plays are a different proportion than those we have at home; no need to bring your own sheet. </p><p>Rent the biggest car you can afford. You will never be traveling light again. </p><p>Carry 4 clips with you - gives you the ability to use a muslin as a sun shade.</p><p>We found zippered pouches really handy for organizing everything. EX: On the go restaurant pouch: silicone bib, smock, suction plate, wipes, plastic bag ; small cloth to drape of your legs if baby is eating on your lap.</p><p>Extra set of grandparent hands (or sim) comes in very handy.</p><p>Bring along some black garbage bags to put on hotel floor under highchair.</p><p>Spend time in baby's room/pack and play the day you arrive. Get them familiar and happy with the space - will hopefully lead to a better night. </p><p>Jet lag is easier going east — they’ll stay up later and sleep in later. Try to shift by small increments daily, and get babe outside as much as possible.</p><p>Be prepared to change diapers anywhere and everywhere; trunks, floors, parks, etc. </p><p>A picnic blanket that folds small is convenient for a variety of reasons. You never know when you’ll have to pull over, and eat lunch or give babe some tummy time on the go. </p></div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-89395497167670753012023-06-06T10:54:00.010-04:002024-03-08T19:03:32.639-05:00FAMILY FRIENDLY (WHOLE WHEAT) PANCAKES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0db23K8Qj1-_kIeOVHffbcbXYBlLKFyina5jarK3E_1kcYkLNtArdU0dqpYci5AhXMeEkBJr3MIsdTijSNe7SpDjLyUQum28_FCbu_gbNF3U1Jl3pGhij7fb4lD7rkk7rdbmd6-BG5I0UJJi1nLVeug9kNUdw_Ek_uasHA2fwnEgcwBgdSVFarno/s3761/94C60D08-D66C-47B2-ACE1-66ABCE22C052.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2821" data-original-width="3761" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB0db23K8Qj1-_kIeOVHffbcbXYBlLKFyina5jarK3E_1kcYkLNtArdU0dqpYci5AhXMeEkBJr3MIsdTijSNe7SpDjLyUQum28_FCbu_gbNF3U1Jl3pGhij7fb4lD7rkk7rdbmd6-BG5I0UJJi1nLVeug9kNUdw_Ek_uasHA2fwnEgcwBgdSVFarno/s1600/94C60D08-D66C-47B2-ACE1-66ABCE22C052.jpeg" width="640" /></a></div><div><br /></div><div>Don't let the "whole wheat" scare you -- these are actually delicious. I took my favourite fluffy pancake recipe, and modified them to have less sugar and more fibre. The result was shockingly delicious. We've been making these on repeat, and storing a big batch in the freezer (they reheat well in the toaster). <span><a name='more'></a></span></div><div><br />FAMILY FRIENDLY (WHOLE WHEAT) PANCAKES // makes ~20<br /><u><br /></u></div><div><u>Ingredients:</u></div><div><u><br /></u>1 cup whole wheat flour</div><div>1/2 cup spelt flour (or more all purpose)</div><div>1/4 cup all purpose flour <br />2 Tbsp almond meal<br />2 Tbsp flax meal <br />2 tsp baking powder<br />2 tsp baking soda</div><div><br />2 cups milk + 2 Tbsp white vinegar<br /></div><div>2 eggs</div><div><br /><u>What to do:</u></div><div><u><br /></u>Whisk together the wet ingredients and set aside. </div><div><br />In a medium bowl, stir together the dry ingredients. Add the wet ingredients and stir to just combine. </div><div><br />Let the batter rest while the oven preheats to 350 (approx 10 minutes). Scoop batter onto 2 parchment lined baking sheets and bake for 10-12 minutes (Sure these can be fried up like regular pancakes, but baking them saves a ton of time). They freeze super well and are lovely reheated in the toaster. </div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-59141329904401592612023-05-01T15:20:00.003-04:002023-05-01T15:20:53.717-04:00BLUEBERRY BAKED OATMEAL<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQ7sy3sFiUB5MiFiQ-oqWTpXGYRtgfYKvZ_HPdIG9XMeObqFbyqMEpzCwpU_PPXIyeLL1tkwd_mcjrHVprfwMINyJAJDjq2nl6JgIbNcYeO-r9xwHW3m1qXGBSzY3C90LSsorD_fELbvJ6tqvIuapRIDqFZwe3Yh5mjLeEFkM3li8KQdX-HfxdHkU/s4032/IMG_9550.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQ7sy3sFiUB5MiFiQ-oqWTpXGYRtgfYKvZ_HPdIG9XMeObqFbyqMEpzCwpU_PPXIyeLL1tkwd_mcjrHVprfwMINyJAJDjq2nl6JgIbNcYeO-r9xwHW3m1qXGBSzY3C90LSsorD_fELbvJ6tqvIuapRIDqFZwe3Yh5mjLeEFkM3li8KQdX-HfxdHkU/s1600/IMG_9550.jpg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">We’ve been making this baked oatmeal a lot lately. It’s warm, hearty and perfectly sweet from the berries. It also lasts a few days and reheats well...all things that I’m quickly learning are essential for new parents. <span><a name='more'></a></span>BLUEBERRY BAKED OATMEAL // Written below feeds a crowd (8-10). Half the recipe for a 9x9 dish (4-6 people)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">4 cups blueberries, fresh or frozen <br />4 cups rolled oats<br />2 tsp cinnamon<br />2 tsp baking powder</div><div style="text-align: left;"><br />2 cups milk of choice </div><div style="text-align: left;">2 cups pear juice (or more milk + 1/4 cup maple syrup)<br />3 T neutral oil or melted butter <br />4 tsp vanilla extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>morning glory alternative // replace the dry ingredients and blueberries with:</i></div><div style="text-align: left;">2 cups grated apple + 2 cups grated carrot<br />3 1/2 cups rolled oats + 1/2 cup steel cut oats <br />2 tsp cinnamon + 1 tsp ginger<br />2 tsp baking powder<br /><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><u><br /></u></div><div style="text-align: left;">In your baking dish, stir together the dry ingredients, then add the blueberries.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the wet ingredients right into the dish, and stir everything to combine. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake in a 375 oven for 25 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If reheating in the microwave, add a splash of milk. <br /></div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-10506163130796499292023-03-24T10:30:00.001-04:002023-03-24T10:30:13.448-04:00ALMOND AND APPLE PORRIDGE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucMVzOrRV3thEq9wTjukMSlScE_ON3YCRZjcA0IwkTfXusQNPeUaCxpdYCtg1bw6vueGZVPW7ciVyj7mU23OmEDAXhIYK7WnRloCmTxGbZgaS60NAyMsvSC-TpPvDYOvrIBK9D1s9G8eCJTbZhkxjVkUim4tLx7HuqJ1gml1Dl5rlfJt1g4cdknBG/s4032/8D638C9D-F161-49DD-B769-56016AFB765D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucMVzOrRV3thEq9wTjukMSlScE_ON3YCRZjcA0IwkTfXusQNPeUaCxpdYCtg1bw6vueGZVPW7ciVyj7mU23OmEDAXhIYK7WnRloCmTxGbZgaS60NAyMsvSC-TpPvDYOvrIBK9D1s9G8eCJTbZhkxjVkUim4tLx7HuqJ1gml1Dl5rlfJt1g4cdknBG/w640-h480/8D638C9D-F161-49DD-B769-56016AFB765D.jpeg" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">What started as an easy breakfast while introducing E to allergens and solids, has turned into one of his morning favourites. It also happens to be one of my favourites, as it’s ridiculously easy to prepare and freezes well - major wins for busy parents. <br /><br /></div><span><a name='more'></a></span><div style="text-align: left;">ALMOND AND APPLE PORRIDGE // 3-4 small servings<br /><br /></div><div style="text-align: left;"><i>Note: The <a href="https://www.instagram.com/reel/Cje14iNAJx-/?igshid=MDJmNzVkMjY%3D&epik=dj0yJnU9X01FU3lxbkpncGZGYTk1UDUyMk5MX3RnQnVYSXNVUUImcD0wJm49UzN2WUxDVmVPWmo2YlBUd2FNaV9iUSZ0PUFBQUFBR1FkczNF" target="_blank">original recipe</a> cooks the apple stovetop to break it down to mush. Now that E has been on solids for several months, I don’t find that necessary anymore. Use your judgement. </i><br /><u><br /></u></div><div style="text-align: left;"><u>Ingredients:</u> <br /><br /></div><div style="text-align: left;">1 cup almond meal<br />1/4 cup flax meal<br />1 T finely shredded (unsweetened) coconut <br />1 apple, peeled and grated <br />1/2 tsp cinnamon <br />1 cup milk of choice <br /><u><br /></u></div><div style="text-align: left;"><u>What to do:<br /></u><br /></div><div style="text-align: left;">Combine everything in a large bowl and stir well to mix. I like to portion it off into mason jars and freeze. </div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-16170428828709088032022-01-03T13:56:00.003-05:002023-05-03T20:13:52.115-04:00BITE SIZE SNACKS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFBEN9GYoEdkBfhdJUErUrLKN_j6oYFf-c8G2lPTM_Ag1nABpb44kusEw1BZbOS4EVuroprRbBS3HRJ-VymGyrmQB2JKjs58J0CQGRCwhPZnhnN7hJf_gNPN4PxjRkJZpY5jtKqaAAOmfdt7WRctEQrWIReg_C5k3vQ4mt3YtqPgpih70JhjBSHltp=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFBEN9GYoEdkBfhdJUErUrLKN_j6oYFf-c8G2lPTM_Ag1nABpb44kusEw1BZbOS4EVuroprRbBS3HRJ-VymGyrmQB2JKjs58J0CQGRCwhPZnhnN7hJf_gNPN4PxjRkJZpY5jtKqaAAOmfdt7WRctEQrWIReg_C5k3vQ4mt3YtqPgpih70JhjBSHltp=w640-h480" width="640" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">We're welcoming a little one in a few months, and in anticipation, I've been stockpiling a list of relatively easy to make snacks. They have been a lifesaver during pregnancy (so hungry all the time), and I imagine they will come in equally handy in the early days of mother-hood (eaten one-handed and easily prepped in advance). <span><a name='more'></a></span><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li><a href="http://www.sevengramsblog.com/2020/08/peanut-butter-balls.html" target="_blank">Peanut butter balls</a> (no bake)</li><li><a href="http://www.sevengramsblog.com/2015/03/soft-granola-bites-with-cranberries.html" target="_blank">Soft granola bites</a></li><li><a href="http://www.sevengramsblog.com/2015/08/no-bake-energy-bites.html" target="_blank">No-bake energy bites</a></li><li><a href="http://www.sevengramsblog.com/2014/02/early-morning-breakfast-muffins.html" target="_blank">Morning glory breakfast muffins</a></li><li><a href="https://joythebaker.com/2021/02/the-almond-flour-banana-bread-cookies-i-always-have-in-the-fridge/" target="_blank">Almond flour banana bread cookies</a></li><li><a href="https://www.sproutedkitchen.com/home/2019/5/23/oatmeal-breakfast-cookies" target="_blank">Oatmeal breakfast cookies</a></li><li><a href="https://flourist.com/blogs/recipes/trail-mix-cookies" target="_blank">Trail mix cookies</a></li><li>PB coconut oat squares (riff on <a href="https://www.instagram.com/p/B8hbtX0h7Oc/" target="_blank">these</a>; recipe below)</li><li>Date + peanut butter cookies (riff on <a href="https://www.instagram.com/p/Bveyz6WHP-I/" target="_blank">these</a>; recipe below)</li><li>Almond flour + raisin cookies (adapted from <i>Sweet Laurel</i>; recipe below)</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">PB COCONUT OAT SQUARES // makes one 8x8" pan</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/3 cup (62g) coconut oil</div><div style="text-align: left;">100 g maple syrup OR 178g brown rice syrup</div><div style="text-align: left;">1/2 cup (120g) natural peanut butter</div><div style="text-align: left;">large pinch of salt (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 cup unsweetened shredded coconut OR 1/4 cup coconut flour + 1/4 cup coconut flakes</div><div style="text-align: left;">2/3 cup rolled oats</div><div style="text-align: left;">1/2 cup chocolate chips (optional)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Warm the first four ingredients in a small pot over medium heat until melted and combined. Let is cool before adding the remaining dry ingredients. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Transfer to a parchment lined 8x8" pan. Spread and pat flat. Bake for 15 mins in a 325 oven. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Allow to cool before slicing into squares. Store in the fridge so they hold their shape. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">DATE + PEANUT BUTTER COOKIES // makes several</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2/3 cup pitted medjool dates (7-8 dates), lightly packed</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1/4 cup neutral oil, or melted (and cooled) coconut oil</div><div style="text-align: left;">1/4 cup smooth natural peanut butter or almond butter</div><div style="text-align: left;">2 1/2 tsp vanilla extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup almond flour</div><div style="text-align: left;">1/4 cups shredded coconut</div><div style="text-align: left;">1/4 tsp kosher salt</div><div style="text-align: left;">1/2 tsp baking soda</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place the dates in a bowl and cover them with hot (or boiling) water. Let them soak for 5 minutes. Drain and transfer to the bowl of a food processor fitted with the s-blade. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To the food processor, add the remaining wet ingredients (egg, oil, PB, vanilla). Blitz on high until you have a relatively smooth paste. Stop to scrape down the sides of the bowl as necessary. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Remove into a bowl and stir in the dry ingredients. Dough might be quite sticky. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drop heaped tablespoons of dough onto a parchment lined baking sheet. Once all the dough has been portioned, lightly oil your hands and roll each portion into a ball, and then flatten slightly. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake for 10-15 minutes in a 350 oven; until deeply golden on the bottom and lightly cracked on top. The cookies will be very soft when removed from the oven, so leave them on the cookie sheet to cool. They will firm up as they cool. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">These freeze well, and can be eaten straight from the freezer. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">ALMOND FLOUR + RAISIN BITES // makes ~24</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 cups almond flour</div><div style="text-align: left;">1/4 tsp kosher salt</div><div style="text-align: left;">1/4 tsp baking soda</div><div style="text-align: left;">1/4 cup neutral oil, or melted coconut oil</div><div style="text-align: left;">1/4 cup maple syrup</div><div style="text-align: left;">3/4 cups raisins</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a large bowl, stir together the dry ingredients, then add the oil and maple syrup. Stir until a soft, crumbly dough forms. Fold in the raisins. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Line a baking sheet with parchment, and scoop out TBSP size balls, rolling into a ball and flattening the tops slightly. Bake in a 350F oven for 12-15 minutes, until barely golden brown.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">These freeze well, and can be thawed on the counter overnight. </div><div style="text-align: left;"><br /><br /></div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-24125983624850093822021-12-29T11:10:00.003-05:002021-12-29T11:11:31.385-05:00BASIC OVERNIGHT OATS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg29UjAjzDs3BtKvEm9XHrUKQBB1Vj0OTcVWlls-nK3vTXI73mR5KPX2Hg5gBESqg-jmVega-2vUpKiKshJoiXoLDhEIXxcEyy_-kYydYUOtNYiN-KZN0kFTMD5fX6-5nGtkMdcsMCRqLjOotbZCAbxzRfaiXxqvmprpmd8Se9EgrGkLdBRhKit2M8p=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEg29UjAjzDs3BtKvEm9XHrUKQBB1Vj0OTcVWlls-nK3vTXI73mR5KPX2Hg5gBESqg-jmVega-2vUpKiKshJoiXoLDhEIXxcEyy_-kYydYUOtNYiN-KZN0kFTMD5fX6-5nGtkMdcsMCRqLjOotbZCAbxzRfaiXxqvmprpmd8Se9EgrGkLdBRhKit2M8p=w640-h480" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">There are a lot of recipes out there for overnight oats, and some are way more involved and ingredient heavy than others. For us, the beauty of overnight oats is their simplicity -- toss a limited number of ingredients together the night before, and have breakfast at the ready when you wake up. We've started to be more efficient in the kitchen, really trying to limit how much time we spend there. I love cooking, but when you're on duty 3 meals a day, 7 days a week, sometimes the shortcuts can be nice.<span><a name='more'></a></span></div><div style="text-align: left;">While I'm here, a few of my favourite (more involved) overnight oat recipes:<ul style="text-align: left;"><li><a href="https://jessie-may.com/posts/big-batch-muesli" target="_blank">Big batch with all the seeds + things</a></li></ul><ul style="text-align: left;"><li><a href="https://www.sproutedkitchen.com/home/2019/8/18/mixed-berry-overnight-oats" target="_blank">Pudding-y overnight oats</a></li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTNFGxuSkcCGKHmDySoqzdvGa3qYP1yeM8362rHLCv05M2XSIlIXPgjkfYM8E1SGPyKN6ogpZsLllhIfAa1ecYP4I55bvwK-TWXEDSCC6XDjIIxnMZV14TnB6acJzZcmEMXm-rWv_8voTr9fg7i49nlMv9n5B05wkJ4Aw6Zoo1nh5oPmwql1mHZHwM=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTNFGxuSkcCGKHmDySoqzdvGa3qYP1yeM8362rHLCv05M2XSIlIXPgjkfYM8E1SGPyKN6ogpZsLllhIfAa1ecYP4I55bvwK-TWXEDSCC6XDjIIxnMZV14TnB6acJzZcmEMXm-rWv_8voTr9fg7i49nlMv9n5B05wkJ4Aw6Zoo1nh5oPmwql1mHZHwM=w640-h480" width="640" /></a></div><div style="text-align: center;"><br /></div>BASIC OVERNIGHT OATS // serves 1</div><div style="text-align: left;"><br /><u>Ingredients:</u></div><div style="text-align: left;"><u><br /></u>1/2 cup rolled oats<br />1/2 tsp cinnamon</div><div style="text-align: left;">1/2 tbsp chia seeds</div><div style="text-align: left;">1/2 tbsp maple syrup</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/4 cup milk</div><div style="text-align: left;">1/2 cup water</div><div style="text-align: left;"><br /><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small glass jar or bowl, stir together the first 4 ingredients. Add the milk/water, give it a few more stirs, cover, and transfer to the fridge overnight. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve straight from the fridge, or warmed through, ideally with a few fresh (or frozen) berries or compote. </div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-65388332285210529842021-04-18T15:39:00.005-04:002021-04-18T15:39:49.844-04:00SOURDOUGH DISCARD CARROT MUFFINS<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiZvFgtZDNGlPE0DESCE-WbEflj-PstWoi0a0VwTzB8ikbcWZgT4pOtGcYOu_W-RkMwCT96N4uSvNA1V0zwRntM5wwfmQEBr8ICHNHl7lYgOunTYfiHSm0QAtI8VybFHTjRdDd3JAOPw/s2048/carrot+muffin.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRiZvFgtZDNGlPE0DESCE-WbEflj-PstWoi0a0VwTzB8ikbcWZgT4pOtGcYOu_W-RkMwCT96N4uSvNA1V0zwRntM5wwfmQEBr8ICHNHl7lYgOunTYfiHSm0QAtI8VybFHTjRdDd3JAOPw/s2048/carrot+muffin.JPG" width="640" /></a></div><br />It's now been 13 months of working from home, and though there are a lot of things about this new normal that we still can't get used to, having more relaxed weekday mornings has been a really lovely benefit. With that comes the desire for breakfast dessert, and though I'd happily bake scones or cakes weekly, I was in need of something a little healthier. These muffins have minimal sugar so definitely feel perfectly appropriate for breakfast, and are a great way to use up leftover starter.</div><span><a name='more'></a></span><div style="text-align: left;">SOURDOUGH DISCARD CARROT MUFFINS // makes 12</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 400.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup AP or bread flour</div><div style="text-align: left;">3/4 tsp baking soda</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">1/4 cup brown sugar</div><div style="text-align: left;">3/4 tsp cinnamon</div><div style="text-align: left;">1/4 tsp ground ginger</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup starter</div><div style="text-align: left;">1/4 cup neutral oil or melted butter</div><div style="text-align: left;">1 egg</div><div style="text-align: left;">1 tsp vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup grated carrots</div><div style="text-align: left;">1/4 cup chopped raisins or pecans</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a medium bowl, stir together the dry ingredients. Set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a separate small bowl, combine the wet ingredients. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Combine the wet and dry ingredients until no dry bits remain, then fold in the carrots and nuts/raisins. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Divide batter evenly in a muffin tin, and bake for 15-20 minutes until cooked through. </div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-14296636206856568952021-03-21T14:17:00.002-04:002021-03-21T14:17:44.139-04:00SUNFLOWER SEED 'TZATZIKI' SANDWICHES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAJX3s5_RveMr4muKwg5ohHfDyiqbbtWV-rNWtCenlvYjBv5MaKTG8NdZSvt0AVMJihFVR_9__vGhpT1WeQJbwmEfpd8-yphnH6nzy2HBjRauyOwSPqfMPyh_HeTY7xflOt5kGtmV9lU/s2048/sunflower+sammy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAJX3s5_RveMr4muKwg5ohHfDyiqbbtWV-rNWtCenlvYjBv5MaKTG8NdZSvt0AVMJihFVR_9__vGhpT1WeQJbwmEfpd8-yphnH6nzy2HBjRauyOwSPqfMPyh_HeTY7xflOt5kGtmV9lU/s2048/sunflower+sammy.jpg" width="640" /></a></div><br /><div style="text-align: left;">As we round out one year of COVID, one year of <a href="http://www.sevengramsblog.com/p/meal-plan.html" target="_blank">the meal plan</a>, and one year of working from home, I'm reminded how much this space, and food in general, has been a life line these past 12 months. Watching the time pass as our meals, and cooking style, shifted through the seasons. Spring 2021 has sprung, and with that comes a slow shift back to simple, veggie packed meals. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">This sandwich has become a house favourite since we first discovered a version of it on <a href="https://jessie-may.com/" target="_blank">Jesse's</a> original blog several years ago. I'm always looking for unique ways to devour the fresh loaves of sourdough we have on the go, and this definitely hits the craving. <span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">SUNFLOWER SEED TZATZIKI SANDWICHES // serves four</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">sunflower seed 'tzatziki'</div><div style="text-align: left;">1 avocado</div><div style="text-align: left;">2 small sweet potatoes, sliced into 1/4" rounds lengthwise</div><div style="text-align: left;">hot sauce, preferably this miso one</div><div style="text-align: left;">8 slices of toast</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>sunflower seed 'tzatziki' //</i></div><div style="text-align: left;">1/2 cup sunflower seeds</div><div style="text-align: left;">1/4 cup lemon juice</div><div style="text-align: left;">1/4 cup olive oil</div><div style="text-align: left;">salt and pepper</div><div style="text-align: left;">2 tbsp chopped fresh dill</div><div style="text-align: left;">1/3 cup diced cucumber, seeds removed</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss the potato slices in olive oil, salt and pepper. Roast for ~20 minutes at 400. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Make the sunflower spread. In a vitamix, combine the seeds, lemon juice, olive oil, salt and pepper. Blitz until combined and smooth. Transfer to a bowl and stir in the dill and cucumber. Set aside.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To assemble your sandwich, spread hot sauce on one piece of toast. Top with sunflower spread. On the other piece of toast, mash 1/4 of the avocado and top with the sweet potato slices. Assemble both slices together and enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-3222305610194480702021-02-06T11:43:00.004-05:002023-06-16T11:08:00.066-04:00INSTANT POT COCONUT STEEL CUT OATS<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVAExqeAH__nvntIUXjAxnKu33KbBg7tlkswsbrnuJ7tAr1u4qJtuYB2r6L8bEsYkCmLMBL8Qzd9lBtZlhm3ekPLpGCkrgtekyvszCWda3d_loOp2yeUUv7nlAz28hzo87kJy2s-wVJk/s2048/coconut+oats.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVAExqeAH__nvntIUXjAxnKu33KbBg7tlkswsbrnuJ7tAr1u4qJtuYB2r6L8bEsYkCmLMBL8Qzd9lBtZlhm3ekPLpGCkrgtekyvszCWda3d_loOp2yeUUv7nlAz28hzo87kJy2s-wVJk/s2048/coconut+oats.JPG" width="640" /></a></div><br />A few years back, we had a lovely winter stay at the Drake Devonshire. <a href="http://www.sevengramsblog.com/2019/03/blueberry-scones.html" target="_blank">I've spoken about it in this space before</a>. I can still remember the coconut oatmeal I ordered one of our mornings there, and have been meaning to recreate it since. We had no almond butter in the house, but that was easily solved with a quick oven roast and food processor blitz of whole almonds. This is one of those simple yet delicious breakfasts, that feels both perfectly satisfying and wonderfully warming on these blustery February mornings. </div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;">COCONUT STEEL CUT OATS // serves ~4</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup steel cut oats</div><div style="text-align: left;">1-400ml can coconut milk</div><div style="text-align: left;">2 cups water</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>toppings //</i></div><div style="text-align: left;">almond butter</div><div style="text-align: left;">maple syrup</div><div style="text-align: left;">flax meal</div><div style="text-align: left;">sesame seeds</div><div style="text-align: left;">fresh blackberries</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In the instant pot, stir together the oats, coconut milk + water.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cook on high pressure for 10 minutes, allow to release naturally (12-15 minutes). Open and stir everything together.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with a heaping scoop of almond butter, a drizzle of maple syrup, and the seeds and berries scattered on top. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">If you have leftovers, reheat oats with a small splash of milk. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-3138380452878490352021-01-17T09:51:00.003-05:002021-01-17T09:51:47.644-05:00CHICKEN SHAWARMA<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMywUKMHTxuQc2jcuicaJZks1I7ardmSO2a0H0b0XwX786JmDTuf8iiqoIwcl-Cc-8goKZltBU3RqyW5zFw0XsIwwXLUALgBLu2EY3in5flGFYu0AfWJEiCqKzcM6X3eE39wxuWiBA8g/s2048/chicken+shawarma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMywUKMHTxuQc2jcuicaJZks1I7ardmSO2a0H0b0XwX786JmDTuf8iiqoIwcl-Cc-8goKZltBU3RqyW5zFw0XsIwwXLUALgBLu2EY3in5flGFYu0AfWJEiCqKzcM6X3eE39wxuWiBA8g/s2048/chicken+shawarma.jpg" width="640" /></a></div><br /></div><div style="text-align: left;">We've been making this recipe for years. My love for middle eastern food runs deep, and I will take any excuse to eat pita and hummus for dinner. The chicken works equally well in the winter baked in the oven, or grilled on the bbq in the summer months. Whatever you do, don't skip the pickled turnips -- they add a lovely vinegary complement to the flavour packed chicken. </div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;">CHICKEN SHAWARMA // serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>shawarma spice blend //</i></div><div style="text-align: left;">1 tsp coriander</div><div style="text-align: left;">1/2 tsp each all spice, cumin, ginger, turmeric, salt</div><div style="text-align: left;">1/4 tsp cinnamon</div><div style="text-align: left;">1/8 tsp cayenne</div><div style="text-align: left;">3 cracks fresh pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>1 lb boneless skinless chicken thighs</div><div>1 1/2 tbsp lemon juice</div><div>1 tbsp olive oil</div><div>shawarma spice blend (above)</div><div><br /></div><div>roughly chopped parsley, <a href="http://www.sevengramsblog.com/2015/03/simple-quick-hummus-and-pita.html" target="_blank">pita</a>, hummus and <a href="http://www.sevengramsblog.com/2015/03/a-middle-eastern-lunch-plate-with.html" target="_blank">pickled turnips</a> for serving</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a small bowl, stir together the spice blend.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss the chicken, lemon juice, olive oil and spice blend together. Marinate in the fridge for a few hours. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">When ready to bake, preheat the oven to 400. Place the chicken on a wire rack mounted in a shallow roasting pan. Bake for 20 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To serve, roughly chop the cooked chicken into bite size pieces and sprinkle with fresh parsley (if you have it on hand). Serve alongside fresh pita, hummus and pickled turnips. </div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-22611580499344870882020-12-31T10:55:00.019-05:002021-12-29T10:53:46.818-05:00CRÈME BRÛLÉE + REFLECTIONS ON 2020<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xpfNJCI4BVjg5HR7mXjPs9P5FWlvx9YEh6eVGNfT8HQFPLlFY4dJKH6WDcByQuVoShWL-_bw5QjS9D2nMxfddTN5DwFTHjAJZ9z0lyw8_TluHCcSTsIPuLt2Vtaw21pqg_g61zADWqQ/s2048/Creme+brulee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xpfNJCI4BVjg5HR7mXjPs9P5FWlvx9YEh6eVGNfT8HQFPLlFY4dJKH6WDcByQuVoShWL-_bw5QjS9D2nMxfddTN5DwFTHjAJZ9z0lyw8_TluHCcSTsIPuLt2Vtaw21pqg_g61zADWqQ/w640-h480/Creme+brulee.JPG" width="640" /></a></div><p></p><p>This year was so much more than COVID-19.</p><span><a name='more'></a></span><p style="text-align: left;"><i>It was the year I was hospitalized for unexplained facial paralysis, and reminded how lucky I am to be surrounded by such incredibly supportive and caring friends and family;</i></p><p style="text-align: left;"><i>It was the year all celebrations happened virtually and we embraced family and holiday traditions as best we could from afar;</i></p><p style="text-align: left;"><i>It was the year that I realized that I'm far more of an introvert than I thought, missing friends, the office and socializing, but also being perfectly content at home;</i></p><p style="text-align: left;"><i>It was the year my 95 year old grandmother learned what zoom was, and in time embraced virtual family hangs;</i></p><p style="text-align: left;"><i>It was the year we enjoyed a well cooked meal at home almost as much as if we were at a fancy restaurant;</i></p><p style="text-align: left;"><i>It was the year we escaped to the lake almost monthly during the summer months, reminding me how privileged we are to have access to such a place;</i></p><p style="text-align: left;"><i>It was the year my big sister got engaged, and married a month later, reinforcing how beautiful an intimate family wedding in a special place can be;</i></p><p style="text-align: left;"><i>It was the year we stopped going to concerts, events and activities, and realized that pre-Covid, we were likely over-programming our lives;</i></p><p style="text-align: left;"><i>It was the year we bought a house, collapsed excessive amounts of cardboard and embraced the tranquility of quiet neighbours;</i></p><p style="text-align: left;"><i>It was the year that our fertility journey took a hopefully promising turn;</i></p><p style="text-align: left;"><i>And finally, a year in which I was reminded how lucky I am to have a partner who I adore spending time with, and who makes being home fun. </i></p><p>So with that, we bid adieu to 2020, with steak, fries and crème brûlée. </p><div style="text-align: left;">CRÈME BRÛLÉE // serves 4</div><div style="text-align: left;"><br /><u>Ingredients:</u><br /><br /></div><div style="text-align: left;">2 cups heavy cream (I use 35% LF whipping cream)</div><div style="text-align: left;">1-2 tsp vanilla bean powder</div><div style="text-align: left;">4 tbsp white sugar</div><div style="text-align: left;">4 egg yolks</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>topping //</i></div><div style="text-align: left;">~8 tsp white sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>What to do:</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Note: the custard needs min. 6 hours to chill in the fridge before eating, so plan ahead. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 325, and place 4 heat-safe ramekins in a baking dish (snuggly so they don't move around).</div><div style="text-align: left;"><br /></div><div style="text-align: left;">In a saucepan, combine the cream, sugar and vanilla. Heat the mixture over a medium flame, stirring often, until small bubbles appear around the sides and the mixture is hot and steamy. Remove from the heat, cover and let steep for 10-60 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Whisk the egg yolks in a medium bowl. Once the cream has steeped, gradually whisk it into the yolks. Strain the mixture through a fine mesh sieve, then transfer into a pouring vessel with a spout (like a large measuring cup). Divide the custard between the 4 ramekins. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bring a kettle of water to boil. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover the baking dish/ramekins with aluminum foil, and poke a few holes throughout. Peel back one corner. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Once the oven is hot, and water has boiled, carefully transfer the dish into the oven. Pour in enough water through the peeled back corner to come halfway up the sides of the ramekins. Recover with foil.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bake for 30-40 minutes, until the custard jiggles like jello. Do not over-bake. Once cooked, remove from oven and carefully transfer each ramekin to a wire rack and let cool, at least 1 hour. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cover and chill for at least 6 hours, or up to 3 days. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To serve, torch 1 tsp of sugar on each ramekin. Repeat, creating 2 layers. Cool/harden in the fridge for 10-20 minutes before serving. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><span style="font-size: x-small;"><a href="https://rodellekitchen.com/recipes/rodelle-vanilla-bean-creme-brulee" target="_blank">Recipe adapted from Rodelle</a></span></i></div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-8837570031097802852020-12-20T13:44:00.001-05:002020-12-20T13:44:28.118-05:00KARYN'S CHRISTMAS TEA<div style="text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxegQ1x8Wh1JbNTe2v93ZdelvLZm8cUCUCwuLKOXZlH5hu0RLWMZLf0sXYW55OoPUQkGQSdrey4Rt3TWvNL0CnMUOmGNQRmrlKbyYz7L3Vohjzt3z6mRC7FjO_HjEkI2lgyxCxGIXN_Qw/s2048/Christmas+Tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxegQ1x8Wh1JbNTe2v93ZdelvLZm8cUCUCwuLKOXZlH5hu0RLWMZLf0sXYW55OoPUQkGQSdrey4Rt3TWvNL0CnMUOmGNQRmrlKbyYz7L3Vohjzt3z6mRC7FjO_HjEkI2lgyxCxGIXN_Qw/w640-h480/Christmas+Tea.jpg" width="640" /></a><br /></div><p style="text-align: left;">December would typically be filled with all the holiday gatherings, but as we all know, this December, just like this whole year, is anything but typical. In lieu of hanging with friends and family, we'll be tucked away at home, using the quiet time for a much needed reset. </p><p>Just because we won't be seeing people, doesn't mean we can't still enjoy all the festive seasonal treats, so since December 1st holiday cookies have been in full swing around here. First we had Chanukah <a href="http://www.sevengramsblog.com/2018/12/sugar-cookies.html" target="_blank">sugar cookies</a>, then BA's chocolate-tahini linzers, most recently Nana's shortbread and coming up later this week, <a href="http://www.sevengramsblog.com/2018/12/gingerbread-cookies.html" target="_blank">gingerbread</a> and chocolate log. </p><p>Karyn's Christmas tea seemed like the perfect thing to have on hand while we chow down on so many cookies. Reminiscent of last year's Dames holiday cookie exchange. </p><p><b><span></span></b></p><a name='more'></a><b>KARYN'S CHRISTMAS TEA // serves a crowd, doubles easily</b><p></p><p><u>Ingredients:</u></p><div style="text-align: left;">2 1/2 cups boiling water<br />5 black tea bags<br />1/4 tsp cinnamon<br />1/8 tsp nutmeg</div><div style="text-align: left;"><br />1/2 cup white sugar<br />2 cups cranberry cocktail<br />1/2 cup orange juice<br />1/3 cup lemon juice<br />1 1/2 cups water</div><p><u>What to do:</u></p><p>Steep the tea bags, cinnamon and nutmeg in boiling water for 5 minutes. Remove the tea bags. </p><p>Stir in the remaining ingredients. Heat on medium/low until sugar dissolves and warmed through. </p><p>Serve warm.</p>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-86634961777116624492020-09-19T17:49:00.001-04:002021-01-09T11:22:45.474-05:00SOURDOUGH DISCARD PANCAKES<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEE_V0clASoR3f7Hv_l0_9kvUPx738FiZa1iO_2pXTHloQtY1pfdW-xDpwfUoh4_ryHGnQE-l-6kdBd5L8LOLWQZ6IaAda1mekGP80F_oqMcMmwzmwdZPpuWMFyyniCi1O4uKfICvSudQ/s2048/sourdough+pancakes.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEE_V0clASoR3f7Hv_l0_9kvUPx738FiZa1iO_2pXTHloQtY1pfdW-xDpwfUoh4_ryHGnQE-l-6kdBd5L8LOLWQZ6IaAda1mekGP80F_oqMcMmwzmwdZPpuWMFyyniCi1O4uKfICvSudQ/s1600/sourdough+pancakes.JPG" width="640" /></a></div><p>One of the benefits of so many people working from home is that a lot of local chefs are doing (and sharing) more home cooking. I stumbled onto this recipe after falling down a deep online rabbit hole, landing on Chef Rocco's instagram account. Given the delicious-ness of all things Libretto, I knew this recipe would not disappoint. The in-house taste tester labeled these restaurant quality pancakes -- so you know they're a winner!<span></span></p><a name='more'></a><p></p><p>SOURDOUGH DISCARD PANCAKES // makes ~15</p><p><u>Ingredients:</u></p><div style="text-align: left;">1-1/2 cups white flour<br />3 tsp baking powder<br />1/4 tsp salt<br />3 Tbsp sugar<br />1-1/4 cup milk<br />1 egg<br />1 tsp vanilla<br />1/2 cup (125g) sourdough discard<br />2 Tbsp neutral oil</div><p><u>What to do:</u></p><p>Combine everything in a bowl and stir until smooth. Let the batter rest while the pan or griddle heat up. Cook on each side until cooked through. </p>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-35612735321649870632020-08-09T14:51:00.004-04:002020-08-09T14:51:53.805-04:00PEANUT BUTTER BALLS<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9Y9lhVJdVSou6ZLO84SvjoazFa2ALHnErDWWEGaCM6lSuV0D6UTOpilS6Je5bDQW731XIB5FgkFjnhWJeyXM9MJQo1eaGuJc8Zt7aD0vBoI9kAj82Bc7yU9JI5pAdRVLzd4F9RLgZLI/s2048/PB+Balls.jpg" style="display: inline; padding: 1em 0px;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9Y9lhVJdVSou6ZLO84SvjoazFa2ALHnErDWWEGaCM6lSuV0D6UTOpilS6Je5bDQW731XIB5FgkFjnhWJeyXM9MJQo1eaGuJc8Zt7aD0vBoI9kAj82Bc7yU9JI5pAdRVLzd4F9RLgZLI/s2048/PB+Balls.jpg" width="640" /></a></p><p>We just got back from another splendid week at the cottage, filled with a 3L bottle of rosé, outdoor workouts, early morning paddle boarding/kayaking, aperol-spritz dock o'clock, blueberry picking, late night bbq smores, and an engagement! It felt so good to be offline for a whole week, surrounded by family, fresh air and the lake. </p><p>In true Shelley fashion, there's no way I wouldn't tackle the long drive without snacks, so I made a big batch of these before leaving town. They were perfect car snacks, and came in handy all week long before an early morning paddle, or after one of N's long rides. <span></span></p><a name='more'></a><span></span><p></p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jr6Fo3TJnBx1qRFv5lCpXS9nSVvrvek0XvuKbQK46fs-1ycRTe93PP8_XNdca3Gssm8NsEpucyslm1-Igx75htrVq4veKLsdH28j0TEcRuYX5JeGcDrUyEpRsya1DcnPSpa7O-q-tpY/s2048/IMG_7108.JPG" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jr6Fo3TJnBx1qRFv5lCpXS9nSVvrvek0XvuKbQK46fs-1ycRTe93PP8_XNdca3Gssm8NsEpucyslm1-Igx75htrVq4veKLsdH28j0TEcRuYX5JeGcDrUyEpRsya1DcnPSpa7O-q-tpY/s2048/IMG_7108.JPG" width="640" /></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWA_kKPmzWyyo1e3SNUiCzGQg_4bMyz8gbqXYTE1YnkKK08or_qDsKGPRhRQHeoYKNsmU41m-q_08Y6gY2vSCmRZwjoshi2ZIKdBO-8dqR6XgNhlpkR_qkxyP2RKTlLuOub3WtKQiAPYk/s2048/IMG_7058.JPG" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWA_kKPmzWyyo1e3SNUiCzGQg_4bMyz8gbqXYTE1YnkKK08or_qDsKGPRhRQHeoYKNsmU41m-q_08Y6gY2vSCmRZwjoshi2ZIKdBO-8dqR6XgNhlpkR_qkxyP2RKTlLuOub3WtKQiAPYk/s2048/IMG_7058.JPG" width="640" /></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXkKGODjzMV9MDayo0VghEla7S7elQlYIHW8CSa0E0scYJlcYMDuotL4wLLTP0xxGk8pP_f6vouFwWsytYhZYdjdsQifQVF0ErmURy94F6OgGnx-yz2Lx5hlpJUnpXsgJcDbSeMoWKbe4/s2048/drinks.jpg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXkKGODjzMV9MDayo0VghEla7S7elQlYIHW8CSa0E0scYJlcYMDuotL4wLLTP0xxGk8pP_f6vouFwWsytYhZYdjdsQifQVF0ErmURy94F6OgGnx-yz2Lx5hlpJUnpXsgJcDbSeMoWKbe4/s2048/drinks.jpg" width="640" /></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUkNx6XPRee6q4myvCYqw17JimmCjqtkbi48MGemtTuPBbu5DzGqqtMq0Q6Ok0wRFxS7GQyEYvH81qvLHYEzkJBOyHCIzhJQvFGtlsrvkKGDFiyqn8kRcwrkyqazMK0dmfy4JhSPNf64/s4000/DJI_0335.JPG" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="3000" data-original-width="4000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUkNx6XPRee6q4myvCYqw17JimmCjqtkbi48MGemtTuPBbu5DzGqqtMq0Q6Ok0wRFxS7GQyEYvH81qvLHYEzkJBOyHCIzhJQvFGtlsrvkKGDFiyqn8kRcwrkyqazMK0dmfy4JhSPNf64/s2048/DJI_0335.JPG" width="640" /></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtVc1RFiNXayruTlTaZ24fX8VV9vmsXiLC0mppmGqsAmgbUfpWD2XAmx6ejyekx8zTLrqXq3f6rcko-30Zg4CMnEyuv0VeAcqiFrmulQ-GubhtjunqHg0rRH5VyDLaKIGMW18FGXK5cw/s2048/IMG_7093.JPG" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtVc1RFiNXayruTlTaZ24fX8VV9vmsXiLC0mppmGqsAmgbUfpWD2XAmx6ejyekx8zTLrqXq3f6rcko-30Zg4CMnEyuv0VeAcqiFrmulQ-GubhtjunqHg0rRH5VyDLaKIGMW18FGXK5cw/s2048/IMG_7093.JPG" width="640" /></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73Fo-EqVWJd5XB9kNGBpNibs60FfTCe2ciglgRbtlnicP8FOMJgUu-9skoPDg3JXib9SFuUo_de2JfVfWAvdvOTz8SOTeOvOVTdePJbyhOEG_NQvtcHEzP-zTj6TbRDMFZXO0DpLqW5s/s1669/Screen+Shot+2020-08-05+at+9.04.04+PM.PNG" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1252" data-original-width="1669" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73Fo-EqVWJd5XB9kNGBpNibs60FfTCe2ciglgRbtlnicP8FOMJgUu-9skoPDg3JXib9SFuUo_de2JfVfWAvdvOTz8SOTeOvOVTdePJbyhOEG_NQvtcHEzP-zTj6TbRDMFZXO0DpLqW5s/s2048/Screen+Shot+2020-08-05+at+9.04.04+PM.PNG" width="640" /></a></div><p>PEANUT BUTTER BALLS // makes ~20</p><p><u>Ingredients:</u></p><p>1 cup almond flour/meal</p><p>1 cup medjool dates, pitted</p><p>1/2 cup natural smooth peanut butter</p><p>1 tsp vanilla</p><p>1/2 tsp cinnamon</p><p><u>What to do:</u></p><p>Combine all the ingredients in a food processor fitted with the s-blade. Pulse until all the ingredients come together and a paste forms. If your peanut butter isn't super liquid-y, you might need to add a splash or two of water for the dough to come together.</p><p>Roll the dough into golfball size balls. Store in the fridge. </p>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-5671684096860183222020-07-13T20:26:00.001-04:002020-07-13T20:26:59.554-04:00FRESH PASTA<div class="separator" style="clear: both; text-align: center;">
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We spent majority of the past two weeks at the cottage with my family. Given everything that's going on right now, spending time surrounded by family and away from a computer was just the reset we needed.<br />
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In true country style, we did our fair share of eating, drinking, celebrating, gardening and swimming. We ate super well, despite the stress of pandemic groceries, and the inability to just pop to the store for a missing ingredient. The pandemic has given us the time to attempt homemade pasta, and given how delicious it is, I couldn't not whip up a batch of fresh noodles for the family.<br />
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FRESH PASTA // serves 2 [every 100g of flour serves one person, so scale up accordingly]<br />
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<i>There are a handful of methods for making fresh pasta. You can either do everything by hand, everything in a stand-mixer, or a combination. I've described both below -- depending on what tools you have access to.</i><br />
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<u>Ingredients:</u><br />
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100g all-purpose flour<br />
100g semolina, plus extra for dusting<br />
2 eggs<br />
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<u>What to do:</u><br />
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<i>Prepare the dough</i><br />
<i><br /></i><b>By hand:</b><i> </i>Stir together the flours on the counter. Create a well in the centre, crack the eggs into the well, and gently start whisking the eggs with a fork, in a circular motion, until they look creamy. Slowly incorporate the flour into the eggs. Once it's too difficult to do with the fork, start kneading the dough by hand. Knead for 10 minutes, then let the dough rest, covered, for 30 minutes.<br />
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<b>In a stand-mixer:</b><i> </i>Stir together the flours in the bowl of a stand-mixer. Add the eggs, and mix until a shaggy dough forms. Using the dough hook, knead for 10 minutes. Let the dough rest, covered, for 30 minutes.<br />
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<i>Cut the pasta</i><br />
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Split the dough into 2-3 pieces. Using a pasta machine or rolling pin, roll each piece to about 1mm thick, or until you can see your hand through the dough. Cut into strips using the pasta machine or a pizza slicer. If using a pizza slicer, fold the dough onto itself, generously dusting with semolina in between folds, then slice. Shake out the pasta and toss with a bit more semolina, before placing them in 'nests' on a baking tray. Cover under a dishtowel until ready to use.<br />
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Cook the pasta in salted boiling water for 3-5 minutes, or until al dente.shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-47292376877936386072020-06-20T16:09:00.001-04:002020-06-20T16:10:00.272-04:00ASPARAGUS + KALE SALAD<div class="separator" style="clear: both; text-align: center;">
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Summer, and its ragging humidity, has arrived with a vengeance this weekend. It feels too hot to do anything, including turning on the oven, so we're relying on all things barbecue. This salad originally came together as a way to use up the last of some wilting herbs, and has now become an early summer staple - when asparagus are fresh and in their prime.<br />
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ASPARAGUS + KALE SALAD // serves 4<br />
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<u>Ingredients:</u><br />
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1/2 cup brown rice<br />
1 cup water<br />
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1 head lacinato kale, washed and roughly chopped<br />
1 bunch asparagus, sliced on the diagonal into 1" pieces<br />
2 cups mixed fresh leafy herbs (such as cilantro, parsley, basil, etc)<br />
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Grilled tofu or boneless skinless chicken thighs<br />
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<i>dressing //</i><br />
2 tsp dijon mustard<br />
1/4 cup olive oil<br />
3 Tbsp white balsamic vinegar<br />
1 Tbsp white vinegar<br />
salt and pepper<br />
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<u>What to do:</u><br />
<u><br /></u>
Bring the rice and water to a boil. Cover and simmer for 45 minutes until cooked. Set aside to cool slightly.<br />
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Make the dressing by whisking all the ingredients together.<br />
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Toss the asparagus in a bit of oil, and barbecue until charred but still crunchy. While the grill is hot, cook your protein - tofu, chicken or other.<br />
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Combine the kale, herbs, room temperature rice and grilled asparagus in a large bowl. Toss with dressing, being sure to evenly coat all the greens.<br />
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Serve immediately.shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-46719850910298745812020-06-06T15:54:00.002-04:002024-03-12T20:46:04.328-04:00'MEXI' STUFFED PEPPERS<div class="separator" style="clear: both; text-align: center;">
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Between the ongoing pandemic and recent anti-racism riots, the world is in a weird place right now. I'm doing my part to stay informed, while also trying really hard to not get bogged down by all the stress and emotion. Sunshine escapes on our little balcony, and spending time in the kitchen, are so far, luckily, really helping.<br />
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Whether it's <a href="http://www.sevengramsblog.com/2014/05/lentil-asparagus-and-portobello-tacos.html">tacos</a>, <a href="http://www.sevengramsblog.com/2014/05/fajita-seasoning.html">fajitas</a>, or <a href="http://www.sevengramsblog.com/2016/03/vegetarian-burrito-bowls.html">burrito bowls</a>, we eat a lot of Mexican inspired food around here, as I'm happiest when I can top a meal with avocado and/or cilantro. This is one of those meals that works equally well for lunch or dinner, and can be easily scaled up to feed a crowd. Don't skip the pickled onions - they add the perfect hit of acidity and crunch.<br />
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'MEXI' STUFFED PEPPERS // serves 4<br />
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<u>Ingredients:</u><br />
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4 bell peppers, halved and seeds removed<br />
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3 cups cooked brown rice (or quinoa)<br />
1 1/2 cups black beans (1/2 cup dried, if cooking from scratch)<br />
3/4 cups salsa<br />
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grated cheese<br />
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<i>toppings//</i><br />
<a href="http://www.sevengramsblog.com/2015/04/salmon-bowls-with-pickled-red-onions.html">pickled onions</a><br />
avocado<br />
cilantro<br />
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<u>What to do:</u><br />
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Rub the halved peppers with olive oil. Roast for 40 mins in a 400' oven.<br />
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Combine the cooked rice, black beans and salsa in a bowl. Set aside until the peppers are ready.<br />
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Stuff each halved pepper with ~1/2 cup of filling. Top with cheese.<br />
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Cover with aluminum foil and cook for 10 minutes in a 400' oven. Remove the foil, increase the oven temp to 425' and brown for an additional 5-10 minutes.<br />
<br />
Serve hot with toppings of choice.shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-55723317624524335102020-05-30T17:38:00.004-04:002020-05-30T17:38:58.816-04:00ARGENTINIAN SALSAS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhQYPBXvWBryt33WmjnAow4hXWOwiaMWDoWaKqA2TBqlXqmaqwcwRgV6XRZxM2u8E7IQTL98UFSCPiu284FYTvkVZmw1wzC55wi3ytE2WDtr31HKuAK1nG0QBT1uDw72-CdPameeRxGY/s1600/salsas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhQYPBXvWBryt33WmjnAow4hXWOwiaMWDoWaKqA2TBqlXqmaqwcwRgV6XRZxM2u8E7IQTL98UFSCPiu284FYTvkVZmw1wzC55wi3ytE2WDtr31HKuAK1nG0QBT1uDw72-CdPameeRxGY/s1600/salsas.jpg" width="640" /></a></div>
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With June right around the corner, and social distancing rules still in effect, I'm caught reminiscing about my birthday last year. We hosted friends for an afternoon BBQ, and it was an afternoon filled with little ones climbing on our furniture, an epic crudite platter with <a href="https://www.happyheartedkitchen.com/appetizers/pumpkin-seed-dip" target="_blank">green dip</a> and <a href="https://www.bonappetit.com/recipe/seedy-oat-crackers" target="_blank">DIY crackers</a>, my go-to rhubarb birthday <a href="http://www.designsponge.com/2016/03/in-the-kitchen-with-yossy-arefis-rhubarb-upside-down-cake.html" target="_blank">cake</a>, and sausages on the grill inspired by our time in Argentina. We recreated the meal this week and served it with a side of hot-honey roasted potatoes and a glass of red wine (preferably Argentinian).<br />
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<i>Recipes adapted from our <a href="https://www.tierranegragourmet.com/">Tierra Negra cooking class</a></i><br />
<br />
SALSA CRIOLLA // serves 6<br />
<br />
<u>Ingredients:</u><br />
<br />
1 onion, diced<br />
1 red pepper, diced<br />
2 tomatoes, diced<br />
2 Tbsp white vinegar<br />
4 Tbsp olive oil<br />
s+p<br />
<br />
<u>What to do:</u><br />
<br />
Place all the ingredients in a bowl and stir to combine. Best made morning of, so the flavours and juices have time to mingle, and served at room temperature.<br />
<br />
CHIMICHURRI // serves 6<br />
<br />
<u>Ingredients:</u><br />
<br />
1/4 cup parsley, finely chopped<br />
1/4 cup dried oregano (or fresh, finely chopped)<br />
pinch or two of red chili flakes<br />
2 Tbsp white vinegar<br />
4 Tbsp olive oil<br />
s+p<br />
<br />
<u>What to do:</u><br />
<br />
Place all the ingredients in a bowl and stir to combine. You're aiming for a paste-like consistency. Best made morning of, so the flavours and juices have time to mingle, and served at room temperature. shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-25856918079401827092020-05-23T15:46:00.001-04:002020-05-23T15:46:48.854-04:00DAIRY-FREE CAESAR SALAD<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT2-_pVuXWnX9qvH6wI_Sm4w59TJWbiRT20sn5zfterrFEzqA18XPi6NdvnxDM7dBXpOUwn0JZOn9QblnlB_b29lfInjOD2S94CzlNREzdj0hHFJlNOJvFZ2Uvh8WeFSANnXBkE7ksSk/s1600/salad1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT2-_pVuXWnX9qvH6wI_Sm4w59TJWbiRT20sn5zfterrFEzqA18XPi6NdvnxDM7dBXpOUwn0JZOn9QblnlB_b29lfInjOD2S94CzlNREzdj0hHFJlNOJvFZ2Uvh8WeFSANnXBkE7ksSk/s1600/salad1.jpg" width="640" /></a></div>
<br />
It's wild to think that we're entering week 11 of remote work. It definitely no longer feels temporary - and the unknown of how long we'll be tucked away at home is a little unsettling. We're doing our best to stay active (thank you Peloton), soak up the recent summer weather, and curl up with a <a href="https://www.vulture.com/2020/02/american-dirt-book-controversy-explained.html">good book</a>.<br />
<br />
This recipe has been sitting in my drafts for a little over a year now, and similar to the recent <a href="http://www.sevengramsblog.com/2020/04/vermicelli-bowls-with-chicken.html">vermicelli bowl</a> recipe, I'm embracing all this extra time to finally knock some things off the looming to-do list. This salad has become a house favourite, and is a really great way to use up leftover shredded chicken or stale bread.<br />
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DAIRY-FREE CAESAR SALAD // makes one big salad<br />
<br />
<i>Recipe is easily scaleable for a larger crowd; don't skip the smoky nut crumble (inspired by Sprouted Kitchen)</i><br />
<br />
<u>Ingredients:</u><br />
<br />
1 head romaine lettuce, roughly chopped<br />
1 head kale (dino or regular), sliced into ribbons<br />
<br />
<i>dressing//</i><br />
2 T tahini (or mayo)<br />
1 tsp prepared horseradish<br />
2 tsp worcestershire sauce (leave out if vegan)<br />
1 tsp capers<br />
1 T fresh parsley, chopped<br />
1 clove garlic, chopped (optional)<br />
juice from 1 lemon<br />
1/4 cup olive oil<br />
salt and pepper<br />
<br />
<i>smoky nut crumble//</i><br />
1/2 cup whole almonds<br />
2 T hemp seeds<br />
1 T nutritional yeast<br />
1/2 tsp smoked paprika<br />
1 tsp olive oil<br />
pinch of salt<br />
<br />
<i>optional add-ins//</i><br />
<a href="http://www.sevengramsblog.com/2013/12/cornbread.html">cornbread</a> or challah croutons<br />
<a href="http://www.sevengramsblog.com/2014/01/spice-roasted-chickpeas-with-wheatberry.html">crispy chickpeas</a><br />
pulled chicken<br />
<br />
<u>What to do:</u><br />
<u><br /></u>
Whizz all the salad dressing ingredients in a blender or food processor. Set aside.<br />
<br />
For the nut crumble, combine all the ingredients in a food processor. Pulse until a fine crumb forms. It should stick together a bit when pinched.<br />
<br />
Toss the greens in a large bowl with the dressing. Use your hands to massage it through. Add the nut crumble and any other add-ins, and give it one more toss before serving.<br />
<br />
<br />shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-87476772356969488662020-04-26T09:48:00.000-04:002020-04-26T09:48:23.808-04:00VERMICELLI BOWLS WITH CHICKEN<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GpMM7y0rP9bYm33FOUXiEiFMZ6kLGb8krRCCS_qmXn0W6lyC_n5kNN37DVDysSB0wc_Es8OzkyzJXPTCRrCAl2e10n1x-YgfY0Cp6VCmT16p1xLglG1xa5s3xBNA8fmFHScq4YeUt5w/s1600/IMG_6121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GpMM7y0rP9bYm33FOUXiEiFMZ6kLGb8krRCCS_qmXn0W6lyC_n5kNN37DVDysSB0wc_Es8OzkyzJXPTCRrCAl2e10n1x-YgfY0Cp6VCmT16p1xLglG1xa5s3xBNA8fmFHScq4YeUt5w/s1600/IMG_6121.JPG" width="640" /></a></div>
<br />
This is one of those recipes that came together serendipitously last summer. We had an abundance of fresh mint, and I was trying to think of a low-effort dinner that could be packed with mint and crunchy raw veggies. I've been meaning to jot down the recipe for a while, and though Covid-19 is scary and far from ideal, it's given us with more down time, and as a result, more time to spend in this space. Silver lining?<br />
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VERMICELLI BOWLS WITH CHICKEN // serves 4<br />
<i><br /></i>
<i>Feel free to swap chicken for <a href="http://www.sevengramsblog.com/2016/06/vegetarian-vermicelli-bowls.html">tofu</a>, or add more veggies. Also, the chicken doesn't have to be done on the BBQ, but in my opinion, the bbq gets those nice charred ends that add a lovely crunch to the bowl.</i><br />
<br />
<u>Ingredients:</u><br />
<br />
4 boneless skinless chicken thighs<br />
rice noodles<br />
1 head iceberg lettuce, roughly chopped<br />
1 bunch cilantro, washed and roughly chopped<br />
1 bunch mint, washed and roughly chopped<br />
2-3 carrots (depending on size), julienned<br />
<br />
double batch of <a href="http://www.sevengramsblog.com/2016/06/vegetarian-vermicelli-bowls.html">this dressing</a><br />
<br />
green onions and/or peanuts, <i>for serving</i><br />
<br />
<u>What to do:</u><br />
<br />
Barbecue the chicken thighs until cooked and slightly charred.<br />
<br />
While the chicken is cooking, prepare all your veggies, whisk up the dressing, and cook the rice noodles as per package instructions.<br />
<br />
When ready to serve, build individual bowls. Start with a base of lettuce, then add the carrots, generous handfuls of fresh herbs, and rice noodles. Chop the chicken thighs and place on top, along with any additional toppings (green onions/peanuts). Liberally dress each bowl with dressing, and serve immediately.<br />
<br />
<br />
<br />shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-4163560000361044502020-04-14T18:39:00.002-04:002021-01-16T09:45:29.781-05:00SOURDOUGH PIZZA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mPjTQuQDp49YDMDQi0DxTcX-XpBeInSsp-PFKrv6pLba1vlCxp6XaIbcdbkNS1oG5gJdJd3swsPmvskBcF5eSc-vjeWIS9uNTpgEV62RDmGd-AB9Kr4JgwJRwSyH3sBN63WAHOz9-yI/s1600/IMG_5952.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4mPjTQuQDp49YDMDQi0DxTcX-XpBeInSsp-PFKrv6pLba1vlCxp6XaIbcdbkNS1oG5gJdJd3swsPmvskBcF5eSc-vjeWIS9uNTpgEV62RDmGd-AB9Kr4JgwJRwSyH3sBN63WAHOz9-yI/s1600/IMG_5952.JPG" width="640" /></a></div>
<br />
We are now into the 5th week of social isolating and remote work. We've settled into a good groove, but are naturally starting to get a bit antsy. Life outside the walls of our apartment feels scary and virus filled. We don't dare venture out without hand sanitizer and a mask, and are grateful for our balcony and the outdoor space it provides. A full work day, meal planning and home cooking is keeping us busy, while online deliveries of local <a href="https://traynorvineyard.com/">wine</a>, <a href="https://www.burdockbrewery.com/">beer</a>, <a href="https://www.countryboysproduce.com/">fresh produce</a> and <a href="https://flourist.com/">freshly milled flour</a> is keeping us boozy and well fed.<br />
<br />
Glen, my sourdough starter, has never been this busy, and it finally felt like the right time for something sourdough to live in this space. In my opinion, the pizza dough is an easier first attempt at sourdough baking - it's just feels less fussy. There's also now a helpful sourdough guide on the blog -- head <a href="http://www.sevengramsblog.com/p/sourdough.html">here</a> for that.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxDgCQ8c9doMbP5-E0ztC91GFOBAOdpoydl7LH1Jy5wSgLZVMGbloU2XKj1ypLFr2KBDeU2sBmBzVh82x0Vpw' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
<br />
SOURDOUGH PIZZA // serves 2<br />
<i><br /></i>
<i>If you can't get your hands on a sourdough starter, I'd recommend making the pizza dough from either <a href="https://www.sproutedkitchen.com/home/2018/7/24/pizza-dough">Sprouted Kitchen</a> or <a href="https://www.thefauxmartha.com/2017/10/17/wood-fired-pizza-dough/">The FauxMartha</a></i><br />
<br />
<u>Ingredients:</u><br />
<br />200g all-purpose, bread or '00' flour<br />120g water<div>5-8g salt</div><div>10g olive oil</div><div>125g fresh leaven (ie. fed the night before)<div><br />
<u>What to do:</u><br />
<br />
In the morning, combine all the ingredients until a shaggy dough forms, with no visible areas of dry flour. Cover with a tea towel and let rest for 1 hour.<br />
<br />
After the rest, knead dough on a floured surface until smooth. </div><div><br /></div><div>Transfer to a lightly oiled bowl, cover with a tea towel and let rest for 1 hour. </div><div><br /></div><div>Turn dough out and divide in two equal portions (I use a scale for this). Form each into a tight ball and transfer to a lightly oiled flat surface (baking sheet or rectangular tupperware).</div><div><br /></div><div>Cover with a tea towel, and let rest on the counter:</div><div><ul style="text-align: left;"><li>If eating within 1-3 days, for 2 hours, and then transfer to the fridge;</li><li>If eating same night, for 4-6 hours.</li></ul></div><div>About 30 minutes before you want to eat, place a pizza stone in the oven and preheat to 500 (ideally convection bake). If the dough is in the fridge, remove it 1 hour before baking.</div><div><br /></div><div>When the oven is hot, gently stretch the dough, letting gravity help. Place it on a floured peel, and keep stretching if needed. Add your toppings, being careful not to overdo it (you risk weighing down the dough).<br />
<br />
Bake for 7-10 minutes in a 500 degree oven, with an extra 1-2 minutes on broil if needed. Slice and enjoy hot!<br />
<br />
<br />
<br /></div></div>shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-22942846626438090712020-03-18T21:07:00.005-04:002021-01-09T11:22:30.713-05:00CRISPY OVEN CHICKEN WINGS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiOIU5l3Mgpf1R0QgmQAfi89ouIEf8ntz9y46Gn44659TTLIXF2GM5w5ux3k_APZq_pMwuGFgXvXuCtmhp8tSSWV_UcRJpN6dtqWu_G1ui4BkbVDv95cdZziMXgjvoszkx7nlEIyeIQo/s1600/wings.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiOIU5l3Mgpf1R0QgmQAfi89ouIEf8ntz9y46Gn44659TTLIXF2GM5w5ux3k_APZq_pMwuGFgXvXuCtmhp8tSSWV_UcRJpN6dtqWu_G1ui4BkbVDv95cdZziMXgjvoszkx7nlEIyeIQo/s1600/wings.jpg" title="Crispy Oven Chicken Wings" width="640" /></a></div>
<br />
It's been a weird start to 2020. January flew by in the blink of an eye, February was plagued with shingles and the lingering side effects of partial facial paralysis, and then March came around and COVID19 happened. Is happening.<br />
<br />
Life currently feels very uncertain, and all we can do is take it one day at a time. Flatten the curve and distance yourself socially they say. Work from home if you can. Buy only the groceries and supplies you'll need for the week, don't stockpile (but seriously, where has all the TP gone?!).<br />
<br />
We're into day three working from home, and are trying to maintain the balance between work and life, embracing the normalcy of quiet, comforting evenings at home. <a href="https://www.goodreads.com/book/show/27209486-modern-lovers">Good books</a>, <a href="https://www.imdb.com/title/tt10234362/">new shows</a>, all the wine and comfort food to the rescue.<br />
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CRISPY OVEN CHICKEN WINGS // serves 4<br />
<br />
<u>Ingredients:</u><br />
<br />
~2 1/2 lbs chicken wings<br />
<br />
<i>dry rub</i><br />
2 Tbsp baking powder<br />
1/2 Tbsp kosher salt<br />
1 tsp black pepper<br />
1 tsp smoked paprika<br />
<br />
<i>for serving</i><br />
dipping sauce of your choice (honey sriracha, bbq, etc)<br />
carrot and celery sticks with <a href="https://www.bonappetit.com/recipe/tahini-ranch-dressing" target="_blank">tahini ranch</a><br />
oven fries<br />
<br />
<u>What to do:</u><br />
<br />
Preheat oven to 425. Line a baking tray with aluminum foil, and set a wire rack on top (this ensures crispy wings!).<br />
<br />
In a small bowl, stir together the dry rub and set aside. In a large bowl, toss the wings with the dry rub, then spread the wings onto the rack. Bake for 20 minutes in the preheated oven. Turn wings, and place them back in the oven. Bake for another 20 minutes. Turn wings (again), and bake for a final 15 minutes.<br />
<br />
Serve hot, with veggies and dip(s).<br />
<br />
<br />
HONEY SRIRACHA DIP<br />
<br />
<u>Ingredients:</u><br />
<br />1 Tbsp sriracha<br />
3 Tbsp honey<br />
1/2 Tbsp rice vinegar<br />
dash sesame oil<br />
<br />
<u>What to do:</u><br />
<br />
Combine all the ingredients in a bowl and whisk until smooth.<br />
<br />
<br />shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-88380067260118255792019-11-23T10:24:00.005-05:002021-01-03T10:53:31.244-05:00FRIENDSGIVING + ROAST TURKEY<div class="separator" style="clear: both; text-align: center;">
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<br />
<div style="text-align: center;">
the menu //</div>
<div style="text-align: center;">
<a href="https://www.bonappetit.com/story/roasted-fennel-yogurt-dip">roasted fennel yogurt dip</a></div>
<div style="text-align: center;">
homemade sourdough</div>
<div style="text-align: center;">
<a href="https://flourist.com/blogs/recipes/sourdough-foccacia">focaccia</a></div>
<div style="text-align: center;">
cucumber spears</div>
<div style="text-align: center;">
<a href="https://www.bonappetit.com/recipe/sweet-and-spicy-mixed-nuts">sweet and spicy mixed nuts</a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
turkey (recipe below)</div>
<div style="text-align: center;">
cranberry sauce (recipe below)</div>
<div style="text-align: center;">
gravy</div>
<div style="text-align: center;">
mashed potatoes</div>
<div style="text-align: center;">
<a href="https://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves">hasselback butternut squash</a></div>
<div style="text-align: center;">
<a href="https://www.bonappetit.com/recipe/simple-is-best-dressing">simple stuffing</a></div>
<div style="text-align: center;">
winter greens salad with chives</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.sevengramsblog.com/2018/10/pumpkin-pie.html">pumpkin pie</a></div>
<div style="text-align: center;">
<a href="https://www.loveandlemons.com/vegan-pumpkin-pie-parfaits/">vegan pumpkin cashew mousse</a></div>
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THANKSGIVING TURKEY // serves a crowd<br />
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<u>Ingredients:</u><br />
<br />
~5-7kg (12ish lbs) turkey<br />
2 cups dry white wine<br />
2 onions, skin on, halved<br />
1 head garlic, halved<br />
4 stalks celery, roughly chopped<br />
<br />
<i>dry-rub //</i><br />
4 tsp kosher salt<br />
2 tsp brown sugar<br />
1 tsp fresh black pepper<br />
1 tsp dried rosemary<br />
1 tsp dried sage<br />
1 tsp dried thyme<br />
1 tsp dried savory<br />
<br />
room temp butter or margarine<br />
<br />
<u>What to do:</u><br />
<br />
In the morning, remove the giblets and pat the turkey dry with paper towels. Set it on a wire rack in a roasting pan, and cover in dry-rub. Ensure you get all the sides, inside the nooks, etc.<br />
<br />
When ready to cook, preheat the oven to 450. Add the wine and scatter the vegetables to the bottom of the roasting pan. Gently rub some room temperature butter or margarine over the turkey, being careful to not remove all the dry rub.<br />
<br />
Roast, uncovered, for 25-30 minutes until nicely golden. Lower the temp to 300, and roast (still uncovered) until internal temperature reaches 165 (dark meat) and 150 (breast). Assume 3-4hrs for a turkey of this size.<br />
<br />
Once ready, remove from the oven and tarp with tinfoil for roughly 30 minutes.<br />
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CRANBERRY SAUCE // can easily be doubled<br />
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<u>Ingredients:</u><br />
1-12oz bag cranberries<br />
1/2 cup orange juice<br />
1/2 cup water<br />
3/4 cup white sugar<br />
<br />
<u>What to do:</u><br />
Combine all the ingredients in a saucepan over medium-high heat. Simmer for 10-15 minutes, stirring often, until the cranberries start to pop (be careful). Once popping, press the cranberries gently with the back of your spoon to help them burst and break down. It will thicken as it cools.<br />
<br />shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-83481695024894202162019-08-25T10:52:00.001-04:002019-08-25T10:52:05.491-04:00BIRTHDAY WAFFLES WITH FRESH PEACHES<div class="separator" style="clear: both; text-align: center;">
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I had the best intentions of posting this recipe last year (or was it two years ago now?), but somehow just never hit <i>publish</i>. Birthdays have always been a big deal in my family, and though I married someone who isn't super keen on celebrating, I've been finding little ways to start up our own annual birthday traditions. It took a few tries, but we've settled on a go-to (although atypical) <a href="http://www.apt2bbakingco.com/home/pineappleupsidedowncake">birthday cake</a>, birthday dinner always seems to include something on the grill, and birthday breakfast had to take full advantage of prime Ontario peach season. These waffles demand a little more effort than my typical recipe, making them extra special for a birthday morning.<br />
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BIRTHDAY WAFFLES WITH FRESH PEACES // makes 6-8 large waffles<br />
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<i>Thanks to my mother in law for sharing the recipe.</i><br />
<br />
<u>Ingredients:</u><br />
<br />
2 cups flour<br />
3 tsp baking powder<br />
1/2 tsp salt<br />
3 eggs, separated<br />
1 3/4 cup milk (dairy free or cow)<br />
4 T butter (or margarine), melted<br />
3 T white sugar<br />
<br />
<i>topping // </i><br />
fresh peaches, sliced<br />
heaping scoop of yogurt or ice cream<br />
maple syrup<br />
<br />
<u>What to do:</u><br />
<br />
In a large bowl, stir together the flour, baking powder and salt.<br />
<br />
In a separate small bowl, whisk the egg yolks, milk and melted butter.<br />
<br />
Add the yolk mixture to the flour bowl and stir until smooth.<br />
<br />
In a stand mixer fitted with the whisk, beat the egg whites on high until stiff, but not dry. Slowly add the sugar, beating constantly.<br />
<br />
Mix a third of the beaten whites into the batter, then gently fold in the remaining whites.<br />
<br />
Scoop 1/2 cup of batter into the waffle iron. Cook for 4 minutes, or as per manufacturer's instructions.<br />
<br />
Continue until you've used up all the batter; storing the ready waffles in the oven at a low temp on a wire rack.<br />
<br />
Serve with sliced peaches, maple syrup and a scoop of plain yogurt or vanilla ice cream.shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.comtag:blogger.com,1999:blog-1256325529177185214.post-43942057782392207762019-03-10T18:44:00.002-04:002019-03-10T18:44:48.314-04:00BLUEBERRY SCONES<div class="separator" style="clear: both; text-align: center;">
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Towards the end of January, we spent a wonderful weekend up in Prince Edward County at the Devonshire. Its a dreamy spot for a weekend away, and we took full advantage of the hotel slippers and bathrobes, self-serve coffee, the games room, and multiple fire places. We ate both our dinners at new local spots (<a href="https://bloomfieldpublichouse.ca/">here</a> and <a href="https://flameandsmith.com/">here</a>), but enjoyed breakfast at the hotel while soaking up the beautiful lake view from their dining room. Though we didn't order the blueberry scones, I've been dreaming of them since. A quiet weekend at home seemed like the perfect time to use up the last of the freezer blueberries and try a new scone recipe.<br />
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BLUEBERRY SCONES //makes 12<br />
<i><br /></i>
<i>I made these lactose free by using lactose free butter, and almond milk 'buttermilk.' Lactose free butter is naturally more wet than normal butter. The original <a href="http://notwithoutsalt.com/fresh-raspberry-scones/">recipe</a> said the dough would look dry and crumbly when removed from the food processor. My dough was quite wet and sticky, and definitely needed some extra flour when rolled out on the counter. Use your judgement.</i><br />
<br />
<u>Ingredients:</u><br />
<br />
2 cups all purpose flour<br />
1 tsp kosher salt<br />
1 T baking powder<br />
3 T white sugar<br />
1/8 tsp vanilla bean powder<br />
1/2 cup cold butter, cut into 1/2" cubes<br />
1 cup buttermilk (or 1 Tbsp white vinegar + 1 cup almond milk)<br />
1 cup blueberries (fresh or frozen)<br />
<br />
2 T buttermilk/nut milk<br />
powdered sugar<br />
<br />
<u>What to do:</u><br />
<u><br /></u>
In a food processor fitted with the s-blade, combine the flour, salt, baking powder, sugar and vanilla bean powder. Pulse a few times.<br />
<br />
Add the butter cubes (scattered through the flour mixture), and pulse 10-15 times to break up the butter.<br />
<br />
Add the buttermilk to the mixture, and pulse another 10-15 times until it all comes together.<br />
<br />
Dump the dough onto a lightly floured work surface, and gently work in the blueberries. Transfer to a parchment lined baking sheet and shape into a square, about 1" thick. Brush with nut milk, and transfer to fridge for 30 minutes.<br />
<br />
Remove from the fridge, and using a bench scraper, cut into 12 evenly sized pieces. Gently separate the pieces on the baking sheet (they'll expand while they bake).<br />
<br />
Bake in a 400 degree oven for 20-25 minutes, until deeply golden. Cool on a wire rack.<br />
<br />
Sprinkle with powdered sugar before serving.shelley ludmanhttp://www.blogger.com/profile/11212487872682745526noreply@blogger.com