This recipe is a rif on Chatelaine’s Holiday Tortière recipe. I couldn’t leave out the sage, cinnamon, and allspice (my Mom would have disowned me). Ingredients 2 1/2 cups all-purpose flour 1/2 tsp salt 3/4 cup cold lard , cubed 1/4 cup cold unsalted butter …
These chocolate pumpkin muffins use aquafaba (the liquid from a can of chickpeas) instead of eggs and the are light and delicious. I had pumpkin left over from a loaf I baked up but no eggs. It got the base recipe from Cookiemadness.net (Easy Aquafaba Chocolate Pumpkin Muffins) and changed it a wee bit.
- 1/4 c sunflower oil (or light tasting oil of your choice)
- 1/2 c brown sugar (I’d use 1/4 next time, they were plenty sweet)
- 1/4 c aquafaba liquid from 14 ounce can of chickpeas
- 1 tsp vanilla
- 3/4 c plain pumpkin puree
- 3/4 c flour 100 grams
- 2 Tpsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 chocolate chips
- Preheat oven to 400 F.
- Line 6 muffin cups with silicon/paper liners or grease.
- In a large bowl, whisk up the aquafaba until starting to get light and foamy (it really does behave like egg whites).
- Stir in the oil, pumpkin, and vanilla.
- In a second bowl combine all the dry ingredients with a whisk until well blended.
- Add dry ingredients to the pumpkin mixture and stir until blended.
- Stir in the chocolate chips.
- Divide the batter among muffin tins. It’s thick enough so that you pile it up (don’t worry it bakes up light).
- Bake at 400 F for 10 minutes. Reduce heat to 350 and bake for another 15-20 minutes (check at 15). I added extra pumpkin to the original recipe so had to up the baking time.
- Let the muffins cool before removing from pan.
Makes 6 (I haven’t tried doubling the recipe).
My kids and I rarely make turkey for Thanksgiving. We normally have meatloaf (recipe here if you are so inclined: ” We don’t need no stinkin’ turkey” meatloaf). This year I decided I’d do something a little different and thought I’d try my hand a …
This paella recipe can be made with mixed seafood or chicken and chorizo. My Dad makes this on the barbeque using a traditional paella pan but you can make it on the stove using a large cast iron frying pan (which is what I happen to have). The recipe is a bit “loosy goosey” because you have to keep an eye on the rice and adjust the liquid to keep it absorbing.
- 1 chicken cut into 16 pieces (or equivalent of shrimp, scallops, and firm fleshed fish)
- 1 kilo of mixed fava and flat green beans
- 1 whole bulb of garlic, crushed, peeled and rough chopped
- 2 tsp salt
- 250 ml tomato sauce or crushed tomatoes
- 250 ml olive oil
- 1/2 c. pimento (paprika)
- 1 Tbsp colouring (heaping)…colorante alimentario (you don’t really need it if you are using saffron)
- pinch of saffron
- 2 links chorizo sliced thinly
- 800 gm paella rice (arborio)
- double water or both – you’ll likely need more
- sprigs of fresh rosemary
- 1 whole lemon sliced fine into rounds
- Add oil and salt to a paella pan and heat over medium-high
- Brown the chicken pieces well (if you are making a seafood paella put the seafood in during the last 10 minutes of cooking by nestling the shrimp, scallops and fish into the rice).
- Add the vegetables
- Move chicken and veggies to the sides and add chopped garlic in centre
- Add paprika, tomato, colouring, saffron and chorizo
- Add half of the stock (if you are making a seafood paella you can use mushroom/veggie stock or make a fish stock)
- Reduce the heat to low and cook for 30 minutes
- Spring the rice in cross shape into the pan and then gently spread out
- Increase heat to high and cook for 10 minutes
- Reduce heat to a simmer and simmer for 10 minutes
- Add more liquid as it gets absorbed and stir the rice very little at this point (no molestar el arroz!)
- Keep cooking until the rice is done (when tasting always take from the bubbling area)
- Add rosemary springs and lemon on top and continue cooking 8-10 minutes.
- If too dry, wet a clean kitchen towel and put on top to allow the steam to continue cooking the rise.
- When the paella “sings”…it’s 30 seconds to create the socorrat (crust that forms on the bottom).
- Let rest 5 minutes before serving.
This is a recipe adapted from Canadian Gardening, Summer 2015. It’s a lovely accompaniment to any summer dinner party. Crust 1 and 1/4 c. flour 1/2 c freshly grated parmesan (or romano) 1/4 tsp fresh ground black pepper 1/2 c. chilled butter cut into pieces …