Quinoa Chocolate Cake

I have died and gone to cake heaven! At first I had fears that putting quinoa in the title would suggest that it was a weird-tasting cake imitation. But let me assure you, this is chocolate cake in its finest. Now, I am happy to include the word in the title - if this recipe can so easily pull of a healthier version of the classic then why not celebrate its fantastic ability to do so!!  This recipe comes from one of our favourite Quinoa cookbooks, Quinoa: The Everyday Superfood 365. 

The cake by itself is delicious enough. I am going to experiment with some garnishing and icing options but for now I am happy just to savour the cake on its own.

INGREDIENTS

2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1 tsp vanilla abstract
3/4 cup butter
1 1/2 cups white or cane sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

INSTRUCTIONS

Together in a small saucepan, Bring the quinoa and water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and let the saucepan sit on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350 degrees Fahrenheit. Lightly grease two 8-inch round cake pans. Line the bottoms of the pan with parchment paper.

Place the butter in a microwave safe dish. Microwave just until melted. Let cool for a few minutes so as to let the butter cool slightly. In the meantime, combine the milk, eggs, and vanilla in a blender. Add 2 cups of the cooked quinoa and butter. Mix until smooth.

Add sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add blender contents to the sugar mix. Mix well. Divide the batter between the two prepared pans. Bake on the centre rack for 40 to 45 minutes or until a knife, inserted into the middle, comes out clean. Let cool completely. Frost if desired.

Store in a sealed container in the fridge for up to 1 week or freeze for up to one month.

I had a difficult time understanding the recipe's instruction on the butter. It said to add 3/4 cup butter, melted and cooled. I was impatient and didn't want to wait for the butter to cool from melted so at first I added butter that was quite soft to the blender. Joey however was concerned the butter would go chunky this way. So I put the butter back in the microwave, melted it thoroughly and put it in the fridge for a bit to cool. In the end I figured the most important part of all of this is not to add piping hot butter so as to potentially begin cooking the egg. If its soft enough to blend and cool enough not to cook the egg, you are good. 

This recipe earns one whisk - I did not use my stand mixer for any part of this recipe. 

Roasted Red Pepper and Portobello Lasagna

This is one of our favourites! This absolutely delicious meat-free lasagna combines the heartiness of the roasted portobello with the sweetness of the red pepper. But I really think it is the smoked provolone that distinguishes this lasagna from your regular fare. If you really need that meat in there, we have found that some ground beef mixed in with the sauce is a wonderful addition. 

Photo from LCBO Food & Drink

SAUCE

2 tbsp olive oil

5 cloves garlic 

2 carrots, diced 

2 stalks celery, diced

1 large onion, chopped 

2 tsp oregano 

1/2 tsp hot pepper flakes (add more for desired heat)

2 28oz cans of diced tomatoes

1/2 cup tomato paste

LASAGNA

5-6 portobello mushroom heads

2 tbsp olive poil

2 tbsp balsamic vinegar 

4 large red peppers, roasted (I like to roast my own as opposed to store bought)

360 g lasagna noodles 

3 cups shredded smoked provolone (the secret ingredient)

CHEESE FILLING

2 eggs

475g ricotta cheese 

1/4 cup chopped fresh basil 

1/2 tsp salt

1/4 tsp fresh pepper

SAUCE: In a large pot, heat olive oil and sauté on high heat the garlic, carrots, celery, onion, basil, oregano, and hot pepper flakes for about 8 minutes or until softened. Add tomatoes and paste, reduce heat and simmer for 30 minutes, stirring often. Let cool slightly and puree until fairly smooth. Taste test and season with salt and pepper if necessary. 

CHEESE MIX: in a medium bowl, whisk eggs until blended, add ricotta, basil, salt and pepper. Set aside

PREP FOR LASAGNA: 

Mushrooms - pre-heat oven to 450 degrees F. Trim the stems from the mushrooms and slice caps into 1/2 inch thick slices. Arrange on a foil-lined baking sheet and drizzle with olive oil and vinegar. Roast for 10 minutes or until tender. Let cool. Chop into smaller pieces if desired.

Red Peppers - pre-heat oven to 450 degrees F. Cut peppers into halves or quarters. Brush with olive oil and arrange in a glass baking dish (outside of peppers facing up). Roast until skins are blackened and lifting away from the flesh. Let cool. Remove skins. Slice into small strips, set aside

Noodles - cook lasagna noodles as per package directions. Of course, I learned the hard way that this is not really necessary. Just bake the lasagna for an extra 15-30 minutes! 

BUILDING LASAGNA

Grease a 13x9 baking dish. Trim lasagna noodles to fit dish as necessary. Spread one cup of sauce into the bottom of the dish. Place noodles along pan. Coat with a second layer of sauce, sprinkle with mushrooms and red peppers, Top with some of the ricotta mixture, and sprinkle some shredded smoked provolone. Repeat layering (I can never follow a standard routine for layering). Top with remaining sauce and shredded provolone. 

Lasagna can be frozen for up to 2 months. Allow 48 hours to defrost. 

Bake at 375 degrees F for 45 minutes with foil cover, uncover and bake for approximately 15 minutes longer or until centre is hot and edges are bubbling. 

If baking from frozen (i.e. did not allow 48 hours for defrosting) bake at 375 degrees F for 2 hours then uncover and bake for an additional 20 minutes. 

Let stand for 10 minutes. Serves 8-10. Pairs well with Folonari Pinot Noir (recipe originally from LCBO Food and Drink) 

Recipe adapted from LCBO Food & Drink

This recipe receives a one whip mixture rating. I did not use a stand mixer for this recipe and don't really see where it would come in useful for a recipe such as this. Unless you are going to make your own pasta, and thats a whole other post!

Moroccan Night

APPETIZER: Grilled Lamb Kebab in a spicy Chermoula Sauce

Prepare the Chermoula: combine fresh chopped cilantro, flat-leafed parsley, minced garlic, ground cumin and coriander seeds, paprika, cayenne, rehydrated chopped chilies, preserved lemon slivers, olive oil and fresh lemon juice in a blender (I used a magic bullet) and blend.

Marinate the Lamb: I purchased lamb already cut up into chunks which made it easy to mix with the marinate and throw in the fridge. Marinate over night.

Prepare the Moroccan yogurt sauce: all best prepared the day before and left in the fridge to marinate overnight. Combine:
1 cup yogurt
1 cup cucumber, peeled and grated
1/4 cup mint, minced
3 tablespoons preserved lemon, minced
kosher salt and freshly ground pepper

I actually halved this recipe because there there only two of us. It produced more than plenty. 

Prepare Skewers: thread meat onto metal or wooden skewers. If using wood, soak the skewers in water for several hours before skewering so they don't catch fire on the BBQ. I never seem to soak my skewers for long enough - they always catch fire. I think I will abandon the wood skewers for good and stick to re-useable metal.

BBQ lamb and pita: I've never cooked lamb before so didn't know what 'cook to liking' might be. Jamie Oliver reccommended BBQing lamb kebab for a mere 5 minutes on high heat so the middle is nice and red. I cooked my kebabs for about 10 minutes on medium-high heat (resulting in well-done lamb). So BBQ to your liking.... While BBQing, brush pita bread with olive oil, place on the grill for 2-3 minutes until lightly crisped. Note: too crispy and they become pita chips!

SALAD: Traditional Carrot and Orange Blossom Salad

Again, I also halved this recipe producing more than plenty for 2 people. I was able to find Orange Blossom water at my local Loblaws in the international isle, although a middle eastern grocer is likely to carry it as well.

6 cups (1.5 L) carrot, cut into matchsticks
1 cup (250 mL) golden raisins
⅓ cup (75 mL) extra virgin olive oil

2 tbsp (25 mL) lemon juice

1½ tbsp (22 mL) orange blossom water

1 clove garlic, minced

½ cup (125 mL) coriander, chopped

½ tsp (2 mL) salt

1. Combine all of the ingredients in a non-reactive bowl, toss to evenly coat the raisins and carrots with the dressing, cover and refrigerate for several hours, or until the carrots have softened and the raisins have absorbed some of the liquid. When ready to serve, check seasoning and add more salt if necessary. 

Source: LCBO

MAIN: Spicy Chicken Tagine 

Ingredients:

1 kg of dark meat chicken chopped into chunks 

3 tsp cayenne pepper

3 tsp ground black pepper

1 Tbsp paprika

2 Tbsp ground ginger

2 Tbsp turmeric

2 Tbsp ground cinnamon

Olive and vegetable oil

4 cups finely chopped onions

6 cloves garlic, minced

1 litre tomato juice

2 fresh tomatoes chopped

1 cup dried apricots, halved

1/2 cup raisins or sultanas

1 large preserved lemon, chopped

2 tsp strands saffron, soaked in cold water

2 Tbsp clear honey

Place the cayenne pepper, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl and stir. Coat chicken pieces half of the prepared spice mix, set aside the remaining spices. Cover the chicken with plastic wrap, place in the fridge and let marinate overnight.

Heat a combination of olive and vegetable oil in a large cast iron pan (or dish that can be used on the stove top and oven). Add the onions and the remaining spice mix and cook over a low heat for 7 minutes until the onions are soft but not coloured. Add the garlic, and sautee for another 3 minutes or so. 

Heat the remaining oil in a a separate pan and brown chicken, turning over to cook the exterior. Remove from the pan and place in the cast iron pan with onions.

Pour 250ml tomato juice into the pan used for cooking the chicken and stir well, scraping up all the bits on the bottom, then pour the contents of the pan into the cast iron plan

Add the remaining tomato juice, chopped tomatoes, apricots, preserved lemon, raisins, saffron, and honey to the casserole dish. If  Bring to the boil, cover with a tightly fitting lid or tin foil and cook in the oven at 350 degrees for 30-45 minutes or until the chicken is tender.

SIDE: Moroccan Eggplant Salad with Preserved Lemon

1 medium eggplant, unpeeled and chopped into 1/2 inch cubes

olive oil

Juice of half a lemon

2 cloves garlic, peeled and crushed

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Dash of hot pepper flakes

1 tablespoon finely diced preserved lemon

Preheat oven to 375 F. Lightly coat eggplant in olive oil. Bake, stirring every 10 minutes, until eggplant is tender–about 30 minutes. Place the eggplant in a serving bowl and toss it with the lemon juice, garlic, cumin, paprika, pepper flakes and preserved lemon. Refrigerate overnight to allow flavours to mix. Serve well-chilled.

SIDE: Couscous Marrakesh

3 cups chicken broth
2 Tbsp unsalted butter
1 pinch of saffron, crumbled and soaked in 1 Tbsp of cold water
1 pinch of salt
2 cups uncooked couscous
4 Tbsp olive oil
1 cup onion, coarsely chopped

1 tsp. ground coriander
1 Tbs. salt
1 tsp. red pepper flakes
1 tsp. ground cumin
2 tsp. turmeric

1 red pepper, diced

1 green pepper, diced

1/4 cup sugar snap peas, chopped

1/3 cup eggplant finely chopped

Preheat oven to 350 degrees F. Pour couscous into a medium sized baking dish. In a small saucepan bring chicken broth, butter, saffron infused water and salt to a boil. Add to baking dish, cover with foil and bake for 10-15 minutes or until liquid is absorbed. Stir couscous with a fork and stir in 1-3 Tbsp of olive oil to prevent clumping.
While couscous is cooking, heat remaining oil in a pan. Add spices and onion and cook until onions begin to soften (4-5 minutes). Add remaining veggies and pan fry until cooked. Top prepared couscous with veggies and top with freshly chopped cilantro or parsley. 

DESSERT: Almond Pastry 

1 cup ground almonds
1/2 cup flaked almonds
125 g icing sugar
1 tsp lemon zest
1-2 Tbsp orange blossom water
6 sheets phyllo pasty
1/2 cup butter, melted 

Combine almonds (ground and flaked) together with icing sugar and zest. Add orange blossom water to create a paste. Add more orange blossom water as needed to obtain sticky consistency. Prepare 2 sheets of phyllo together at a time. Coating one side with butter, and placing about 1/3 of the almond mixture at the far right side of the phyllo sheet. Wrap the almond mixture up pinching in the ends of the phyllo. Coat with butter to seal phyllo ends together and place on a baking sheet. Repeat until all the almond mixture is used up about 3 pastries. Bake for 10-15 minutes at 350 degrees F or until pastry is lightly browned. Serve warm, topped with icing sugar.

Each of the recipes in this post receive a one whisk rating as none involved the stand mixer. I was just excited to try out a little Moroccan food! 

Raisin Buns

My mother-in-law made these delicious buns for us yesterday. Similar to a raisin tea biscuit, these buns are deliciously light and very tasty warmed with a bit of butter. I had two for breakfast, a wonderful accompaniment to my morning coffee.

Ingredients

3 cups flour
1/2 cup white sugar
1 1/2 cups raisins
3/4 cups butter
1 egg
1/2 cup milk
1/2 cup water
6 tsp baking powder

Beat egg and milk together. Stir in remaining ingredients. Cut into scones with a medium sized cookie cutter or drinking glass. Bake for 20 minutes at 400 degrees Fahrenheit. Enjoy while still warm out of the oven, keep in a sealed plastic bag.

I don't know about you, but when I travel I do not pack my stand mixer. Its a good thing this recipe was so incredibly simple no stand mixer was required. You can whip these buns together with your big strong Newfie arms no problem! 

Mussels and Lobster Boil

Step 1: find some lobster and mussels fresh out of the ocean

Step 2: boil water in the largest pot you've got any way possible...

Step 3: in a covered pot, boil lobsters for 20 minutes. In a separate pot, boil mussels, covered, until their shells open wide (throw any away that don't open)

Step 4: let the lobsters cool for 10 minutes before taking on the task of breaking open the shell. Enjoy the mussels with a little bit of melted garlic butter

This may be a bit unnecessary, it goes without saying - you do not need a stand mixer to have a mussels and lobster boil!

Valentine's Cinnamon Buns

Instead of rolling up cinnamon buns in the regular ol' roll, you can make heart shapes by following these steps:

1. Using your favourite cinnamon bun recipe, make dough and cinnamon-sugar mix. 

2. Roll out the dough into a large rectangle, spread melted butter over the surface, sprinkle cinnamon-sugar mixture

3. Starting at the long ends for the rectangle, roll inward from both sides until your rolls meet in the middle

4. Use a sharp serrated knife to cut the roll into individual buns (about 1 inch thick)

5. transfer from cutting surface to a prepared baking dish. As you set the bun in, pinch the middle of the bun to make the pointed part of the heart. 

6. Pack buns into your dish so that they are close together. As the buns bake they will only grow so far and maintain their shape. 

7. Bake as directed by your recipe 

Because this post didn't actually involve the making of the cinnamon bun dough, the post receives a rating of one whisk - unfortunately, your stand mixer is not going to be of any help in rolling these cute buns up into the shape of a heart.