recombobulated
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
  • HOME
  • from the kitchen
  • from the garden
  • for the dogs
  • projects
  • fun at work
  • out and about
  • friends
Search by typing & pressing enter

YOUR CART

Kitchen Adventures

"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
home

8/9/2020 0 Comments

Peanut Butter Banana Bread

​I love bananas but tend to buy too many for me to eat before they turn soft....  which is not a problem since I don't waste.  It's a reason to make BANANA BREAD!  This one from the Penzey's Spice catalog is a great twist with adding peanut butter.  I've made it without the baking spice and subbing in a little more cinnamon or some allspice.  
​
Picture
Peanut Butter Banana Bread
Penzey's Spices

3 ripe bananas, peeled and sliced
2 eggs
1/3 cup plain or vanilla yogurt
1/2 cup creamy peanut butter
3 tablespoons butter, melted
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup flax seeds, ground
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon Penzey's Baking Spice
1 1/2 cups flour

​1. Preheat the oven to 350.  Spray a 9" x 5" loaf pan with non-stick spray and set aside.

2. In a large mixing bowl, combine the bananas, eggs, yogurt, peanut butter and melted butter.  Beat at edium speed until well blended.  Add the sugars and flax seed, baking soda, cinnamon and baking spice, reduce to low speed and mix well.  Add hte flour and beat until blended.  

3. Pour into the loaf pan and bake at 350 for 65-75 minutes.  Let cool 30 minutes in the pan before serving.

0 Comments

8/5/2020 0 Comments

Sunflower Zucchini Bread

I'm lucky enough to come upon zucchini in summer.  I love finding new uses for it.  Sure I've made many breads before but this vegan mix with sunflower seeds is one to keep in the rotation. 

I've subbed canola oil for sunflower oil and works great.  It's a moist flavorful almost cake like quick bread that freezes well and holds up to toasting and topping with sunbutter!

The book it's from I found browsing my local library; it's a great resource for some vegan inspiration.

Picture
Sunflower Zucchini Bread
Robin Robertson

​1/2 cup canola oil
1 cup sugar
2 cups grated zucchini, squeezed dry
1/4 cup soy milk
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup sunflower seeds

​1. Preheat the oven to 350 degrees.  Lightly oil a 9" loaf pan and set aside.

2. In a large bowl, combine the oil, sugar, zucchini, soy milk and vanilla.

3. In a separate bowl, combine the flour, baking powder, cinnamon and salt.  Stir the wet mixture into the dry mixture until well blended.  Quickly fold in the sunflower seeds, mixing well.

4. Transfer the batter to the prepared pan.  Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50-55 minutes.  During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark.  Cool on a wire rack for 30 minutes.
​

0 Comments

10/12/2018 0 Comments

Superfun Times Vegan Biscuits & White Pepper Gravy

Isa Chandra Moskowitz's Vegan Biscuits & White Gravy
Picture
After settling back home after long travels through Asia I looked forward to coming home and cooking.  My stomach being a little uneasy I was craving something beyond my toast and rice but not crazy enough to push me over the edge.  Browsing ​one of my favorite vegan cookbooks, "The Superfun Times Vegan Holiday Cookbook" by the post punk chef Isa Chandra Moskowitz I came across the perfect solution: Vegan biscuits and gravy.  Generally, this isn't something I would gravitate too but it was perfect!  The cashew gravy is rich, creamy and satisfying especially on top of a biscuit.  Next time I'd add some fresh herbs in those biscuits as I'm not a big fan of plain biscuits.

Vegan Biscuits & White Pepper Gravy
"The Superfun Times Vegan Holiday Cookbook" byIsa Chandra Moskowitz

Biscuits
2 Teaspoons Apple Cider Vinegar
1 Cup Unsweetened Vegan Milk
2 1/2 Cups All Purpose Four
4 Teaspoons Baking Powder
1 Tablespoon Sugar
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Cup unrefined Coconut Oil, room temperature

Gravy
1/2 Cup Cashews, soaked in water at least 2 hours and drained
2 Cups Vegetable Broth
3 Tablespoons Olive Oil
3 Tablespoons All Purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon White Pepper
Chopped Fresh Parsley, for garnish

​Make the biscuits.  Preheat oven to 425.

In a small bowl mix together the apple cider vinegar and milk, set aside.

Mix the flour, baking soda, baking powder, salt, sugar into a large mixing bowl making a well in the center.  Cut the coconut oil into the dough with a pastry cutter until it resembles coarse crumbs.  Pour in the milk mixture and blend with a fork, being careful not to overmix. 

Turn the dough out onto a floured surface and roll into a 1" thick disc.  Use a 2" round cookie cutter or drinking glass to cut out biscuits, adding them to a baking sheet.

Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool.

Make the gravy.  Combine the cashews and broth in a blender.  Puree until completely smooth.  

Preheat a sauce pot on medium.  Add oil, then sprinkle in the flour, stirring until smooth and brown, about 5 minutes.  Add blended mixture, lowering heat.  Cook while stirring, about 3 minutes until thickened.  Add salt and pepper, cook for 2 more minutes.

Serve the biscuits with the gravy, garnishing with parsley.
​
0 Comments

2/25/2016 0 Comments

Trader Joe's Challenge:  Thursday

Soup & Sandwich night on the menu on Buzzfeed's $20 week of vegan meals!..  this was my splurge.  Bread.  I went with a local sourdough from Duke's Bread.  Roasted Carrot Soup with Carmelized Onion & Hummus Sandwich was the meal plan.  It looks like a recipe for college students as it was mentioned it was for making in between classes.  It was simple, needed more seasoning so I spiced it up.  Sandwich I went open faced style but was an interesting idea.
Duke Bread
Roasted Carrot Soup & Carmelized Onion Sandwich
Roasted Carrot Soup & Caramelized Onion Sandwich
0 Comments

8/4/2014 0 Comments

Cherry Tomato Crisp

Cherry Tomato CrispEasy Cherry Tomato Crisp
This is another great one of Martha's easy Everyday Food recipes.  Roasting the cherry tomatoes with some fresh breadcrumbs adds a nice touch after I get tired of eating them out of my garden right off the vine!

Cherry Tomato Crisp

Martha Stewart

2 slices white sandwich bread
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley
1 tablespoon olive oil
1 clove garlic, chopped
coarse salt
ground pepper
1 1/2 pounds cherry tomatoes

1. Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.

2. In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.

0 Comments

2/17/2013 0 Comments

tomato-avocado toasts from Every Day Food

Picture
I love paging through magazines and setting aside inspiring recipes for another day.  This one, for tomato-avocado toasts came from Martha Stewart's Everyday Food back in June 2005.  Reminds me of a summer day, I would love to be eating this outside on my patio.  But instead I'm stuck inside on this 20 degree day in Wisconsin!...  but I do have my Brewer's Organics box of veggies to keep me company, which included a pint of cherry tomatoes and an avocado!  And from my weekly Braise order, I do have a loaf of their hearth baked ciabatta in my house.

1 small baguette (5 oz)
2 tablespoons olive oil
1 ripe avocado
1 teaspoon fresh lemon juice
coarse salt and ground pepper

1 pint grape tomatoes, quartered

1
. Preheat oven to 350 degrees. Slice baguette diagonally into sixteen
1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a
baking sheet until golden, about 8 minutes.

2
. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl.
Mash with lemon juice; season with coarse salt and ground pepper. Spread on
toasted bread; top with grape tomatoes.

0 Comments

7/17/2012 1 Comment

Lavender Tea Bread

Lavender Tea Bread
I love lavender!...  I grow it, I buy natural products that contain it and have taken classes about the flower.   I was thrilled to see my local co-op, Outpost, had a recipe in their magazine, Graze using it.  I gave it a shot for a party and it got rave reviews.  It's very tender, cake like.  I served it with a peach butter to kick it up a notch.

Lady Cotswald's Lavender Tea Bread 
from Outpost Co-op's Graze Magazine, Milwaukee, WI

Makes 1 large loaf

3/4 Cup Milk
2 Tablespoons dried lavender flowers, finely chopped (or 3 Tablespoons fresh flowers, chopped)
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
6 Tablespoons Butter, softened
1 Cup Sugar
2 Large Eggs

1.  Grease 9x5x3 inch loaf pan and preheat oven to 325 F.
2.  In a saucepan, heat milk with lavender almost to a boil, then steep until cool.
3.  Mix flour, baking powder and salt together in a bowl.
4.  In another bowl, cream butter and gradually add sugar, then eggs, one at a time, beating until light and fluffy.  Add flour mixture alternately with lavender milk, in three parts.  Mix until batter is just blended, do not overbeat.
5.  Pour into prepared pan and bake for 50 minutes, or until toothpick inserted in center comes out clean.
6.  Let cool in pan 5 minutes, then remove to a wire rack.
7.  When completely cool, sprinkle with confectioner's sugar.  Slice into thin slices for serving.


1 Comment

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

    Picture

    Archives

    March 2022
    November 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    December 2019
    December 2018
    October 2018
    August 2018
    August 2017
    July 2017
    February 2017
    December 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    April 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    December 2013
    September 2013
    April 2013
    March 2013
    February 2013
    December 2012
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    March 2012
    January 2012
    December 2011

    Categories

    All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini

    RSS Feed

Proudly powered by Weebly