h(om)e made
just a handful of my favourite recipes, my go-to baking and healthy, hearty cooking. if you have a recipe you'd like me to try, please feel free to send it my way!
h(om)e made with love!
h(om)e made with love!
no kneed bread
I had no idea how satisfying it would be to bake my own bread. One of my friends posted a picture of her first loaf online in April and I figured, I had to give it a try. Haven't bought a store loaf since!
3 cups of flour (you can mix & match... part white, part whole wheat... I've tried multiple combinations and they've all worked)
1 heap tablespoon of yeast
1 heap teaspoon of sea salt
1 1/2 to 1 3/4 cups of warm water
mix all ingredients in a large mixing bowl with a big wooden spoon... it will be a little lumpy, might look a little basic... add a little water just enough to pull everything together. cover the bowl with a tea towel and set aside for 4 hours (min) to overnight (max).
you'll need a large oven safe pot to bake your loaf. if you have a cast iron pot, awesome. if not, do what I do and use a big metal pot with a metal lid that fits into your oven and can sustain 450 degree heat. do no use a glass lid.
remove the tea towel from your bread bowl and pull the dough away from the sides of the bowl, until you have a doughy clump in the centre. in one hand, lift the dough out of the bowl while you dust the bottom of the bowl with flour. place the dough back in the bowl, dust the sides and top of dough with a little more flour and cover with tea towel for 30 mins.
heat your oven to 450 with your covered pot in it for 30 minutes while the dough sits.
after heating for 30 mins, place the dough in the hot pot, lid on, for another 30 minutes to bake. remove the lid and keep baking for 15 - 20 minutes until golden brown.
enjoy!
3 cups of flour (you can mix & match... part white, part whole wheat... I've tried multiple combinations and they've all worked)
1 heap tablespoon of yeast
1 heap teaspoon of sea salt
1 1/2 to 1 3/4 cups of warm water
mix all ingredients in a large mixing bowl with a big wooden spoon... it will be a little lumpy, might look a little basic... add a little water just enough to pull everything together. cover the bowl with a tea towel and set aside for 4 hours (min) to overnight (max).
you'll need a large oven safe pot to bake your loaf. if you have a cast iron pot, awesome. if not, do what I do and use a big metal pot with a metal lid that fits into your oven and can sustain 450 degree heat. do no use a glass lid.
remove the tea towel from your bread bowl and pull the dough away from the sides of the bowl, until you have a doughy clump in the centre. in one hand, lift the dough out of the bowl while you dust the bottom of the bowl with flour. place the dough back in the bowl, dust the sides and top of dough with a little more flour and cover with tea towel for 30 mins.
heat your oven to 450 with your covered pot in it for 30 minutes while the dough sits.
after heating for 30 mins, place the dough in the hot pot, lid on, for another 30 minutes to bake. remove the lid and keep baking for 15 - 20 minutes until golden brown.
enjoy!
Montreal Style Bagel
1 cup warm water
2 x 8 g pkg quick-rising yeast or 1 tbsp
1 Tbsp sugar
1 egg
¼ cup vegetable oil
2 tsp salt
1 cup honey, divided
4 ½ cups flour (or more if dough becomes too sticky)
Poppy seeds, sesame seeds for tops of bagels (about ½ cup each)
Directions:
1. In a large bowl, mix together warm water, yeast and sugar. Let stand until foamy, about 5 minutes.
2. Mix in egg, vegetable oil, salt and ½ cup honey. Gradually add flour until mixture comes together to form a dough. Dump the dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
3. Pop the dough back into the bowl (no need to clean) and cover with a damp tea towel. Let the dough rise until about doubled in size, about 1 hour.
4. Line two baking sheets with parchment paper. Fill a large pot with 8-10 cups of water and add remaining ½ cup honey. Bring to a boil while you shape your bagels.
5. Divide the dough into 12 equal sized balls. Shape into bagels by either rolling into long logs and joining the ends together or shaping into rounds and poking holes in the middle using a wooden spoon. Stretch the dough around the spoon handle to make large holes. Make the holes quite large as they will rise and shrink considerably when baked.
6. Preheat oven to 450°F. Put the bagels onto the baking sheets and let rise for about 10 minutes. Place your poppy or sesame seeds onto a plate.
7. Using a slotted spoon dip your bagels, about 2 at a time, into the boiling honey water and leave for about 30 seconds per side. Scoop them out with a slotted spoon and dip them straight into the seeds and then back onto the baking sheets, seeds side up.
8. Once boiled, bake the bagels for 15-20 minutes, until golden brown and cooked through.
2 x 8 g pkg quick-rising yeast or 1 tbsp
1 Tbsp sugar
1 egg
¼ cup vegetable oil
2 tsp salt
1 cup honey, divided
4 ½ cups flour (or more if dough becomes too sticky)
Poppy seeds, sesame seeds for tops of bagels (about ½ cup each)
Directions:
1. In a large bowl, mix together warm water, yeast and sugar. Let stand until foamy, about 5 minutes.
2. Mix in egg, vegetable oil, salt and ½ cup honey. Gradually add flour until mixture comes together to form a dough. Dump the dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
3. Pop the dough back into the bowl (no need to clean) and cover with a damp tea towel. Let the dough rise until about doubled in size, about 1 hour.
4. Line two baking sheets with parchment paper. Fill a large pot with 8-10 cups of water and add remaining ½ cup honey. Bring to a boil while you shape your bagels.
5. Divide the dough into 12 equal sized balls. Shape into bagels by either rolling into long logs and joining the ends together or shaping into rounds and poking holes in the middle using a wooden spoon. Stretch the dough around the spoon handle to make large holes. Make the holes quite large as they will rise and shrink considerably when baked.
6. Preheat oven to 450°F. Put the bagels onto the baking sheets and let rise for about 10 minutes. Place your poppy or sesame seeds onto a plate.
7. Using a slotted spoon dip your bagels, about 2 at a time, into the boiling honey water and leave for about 30 seconds per side. Scoop them out with a slotted spoon and dip them straight into the seeds and then back onto the baking sheets, seeds side up.
8. Once boiled, bake the bagels for 15-20 minutes, until golden brown and cooked through.
Carrot Ginger Soup
This is usually the first Soup of the Season in my kitchen.
Sweet Summer Carrots meet Hot Ginger in an easy, delicious, colourful favourite.
1 1/2 tablespoons olive oil
2 cups chopped onions
4 teaspoons fresh grated ginger
8 cups organic carrots, peeled and chopped
6 - 8 cups of water
2 teaspoons salt
1 cinnamon stick
10 whole peppercorns
Heat the oil in a big pot... add the onions & ginger and sauté until caramelized. add carrots, water, salt, cinnamon & peppercorns. Bring to a boil. Reduce heat & cover, simmering for 15 - 20 minutes. Remove cinnamon stick. In a blender or a food processor, puree until smooth.
Sweet Summer Carrots meet Hot Ginger in an easy, delicious, colourful favourite.
1 1/2 tablespoons olive oil
2 cups chopped onions
4 teaspoons fresh grated ginger
8 cups organic carrots, peeled and chopped
6 - 8 cups of water
2 teaspoons salt
1 cinnamon stick
10 whole peppercorns
Heat the oil in a big pot... add the onions & ginger and sauté until caramelized. add carrots, water, salt, cinnamon & peppercorns. Bring to a boil. Reduce heat & cover, simmering for 15 - 20 minutes. Remove cinnamon stick. In a blender or a food processor, puree until smooth.
Greek Lentil Soup
My friend Linda put me on to this soup and it's been my favourite all summer. Very tangy with lemon zest & juice, like nothing I'd ever tasted before!
2 cups of red lentils, rinsed in cold running water
2 tbsp of olive oil
1 large onion, diced
2 tsp sea salt
8 garlic cloves, minced
2 carrots, diced
1 tsp cracked black pepper
1/4 tsp red chile flakes
1 tbsp minced rosemary
2 tbsp minced oregano
2 bay leaves
8 cups vegetable stock
zest of 1/2 lemon
juice of 2 lemons
1 cup crumbled feta cheese (optional)
Rinse lentils in a colander in cold running water. Set aside to drain. Heat oil in a soup pot over medium high heat and saute the onion with 1 tsp salt until translucent. Add garlic, carrot, pepper, chiles, herbs, bay leaves and remaining salt. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves.
Season the soup with lemon zest, lemon juice, salt & pepper to taste. Before serving, sprinkle the crumbled feta over hot bowls of soup and enjoy!
2 cups of red lentils, rinsed in cold running water
2 tbsp of olive oil
1 large onion, diced
2 tsp sea salt
8 garlic cloves, minced
2 carrots, diced
1 tsp cracked black pepper
1/4 tsp red chile flakes
1 tbsp minced rosemary
2 tbsp minced oregano
2 bay leaves
8 cups vegetable stock
zest of 1/2 lemon
juice of 2 lemons
1 cup crumbled feta cheese (optional)
Rinse lentils in a colander in cold running water. Set aside to drain. Heat oil in a soup pot over medium high heat and saute the onion with 1 tsp salt until translucent. Add garlic, carrot, pepper, chiles, herbs, bay leaves and remaining salt. Add rinsed lentils and stock and bring to a boil. Reduce heat to a simmer and cook, partially covered, until the lentils are soft and falling apart. If you like, the soup can be pureed or left as is. If you choose to puree, remove the bay leaves.
Season the soup with lemon zest, lemon juice, salt & pepper to taste. Before serving, sprinkle the crumbled feta over hot bowls of soup and enjoy!
Jo-Anne's Veggie Pate
When I was a kid, my mom brought home a small slice of veggie pate she found in our local healthfood store. It was a game changer. Years - decades - later, my good friend and fellow Yogini, Jo-Anne whom many of you know & love, shared her veggie pate recipe... and it's as close to my childhood memory as I've ever tasted.
This makes a fairly large quantity of pate. You can easily half the recipe for a more manageable amount.
1 cup sunflower seed butter
1/2 cup nutritional yeast
1/2 cup gluten free flour
1/2 teaspoon salt
1 cup water
2 tablespoons lemon juice
1 potato peeled and chopped
1 large carrot peeled & sliced
1 onion chopped
1 stalk celery chopped
1 clove garlic peeled and chopped
1/2 cup apple cider vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon savory
1/2 teaspoon black pepper
1/2 teaspoon dried mustard
Preheat oven to 350. lightly grease an 8X8 in baking dish
in a food processor blend all the ingredients. Process until smooth.
Transfer the mixture to the baking dish. Bake in the preheated oven 1 hour or until bubbly light brown
This makes a fairly large quantity of pate. You can easily half the recipe for a more manageable amount.
1 cup sunflower seed butter
1/2 cup nutritional yeast
1/2 cup gluten free flour
1/2 teaspoon salt
1 cup water
2 tablespoons lemon juice
1 potato peeled and chopped
1 large carrot peeled & sliced
1 onion chopped
1 stalk celery chopped
1 clove garlic peeled and chopped
1/2 cup apple cider vinegar
1/2 teaspoon dried thyme
1/2 teaspoon dried basil leaves
1/2 teaspoon savory
1/2 teaspoon black pepper
1/2 teaspoon dried mustard
Preheat oven to 350. lightly grease an 8X8 in baking dish
in a food processor blend all the ingredients. Process until smooth.
Transfer the mixture to the baking dish. Bake in the preheated oven 1 hour or until bubbly light brown
Kale Slaw
This is my favourite salad right now. It's easy, healthy and reminds me of a lunch date with a friend in one of my favourite local cafe's here in YYC. I made it my own by adding cabbage and creating my own dressing. Try it and let me know what you think!
1 bunch dark green, leafy KALE, chopped
1 small purple CABBAGE, grated
1 large or 2 small CARROTS, grated
Toss the veggies into a big bowl. Add the juice of 2 lemons, a generous drizzle of olive oil, a tbs of brown sugar, a big pinch of salt and a good crack of black pepper. Mix well and serve. You can add a handful of pumpkin seeds or hemp hearts if you like.
Enjoy!
1 bunch dark green, leafy KALE, chopped
1 small purple CABBAGE, grated
1 large or 2 small CARROTS, grated
Toss the veggies into a big bowl. Add the juice of 2 lemons, a generous drizzle of olive oil, a tbs of brown sugar, a big pinch of salt and a good crack of black pepper. Mix well and serve. You can add a handful of pumpkin seeds or hemp hearts if you like.
Enjoy!
