Cheesy Veggie Risotto

Posted on December 6, 2011 by Julie Hashimoto-McCreery

Sometimes coming up with a last minute meal is my favorite way to cook. It’s those unplanned meals that seem to lend more room for spontaneous creativity in the kitchen that I don’t always make room for otherwise. At times I will throw together things that are already in the fridge and pantry. Other times I’ll simply grocery shop for what’s on sale. Last night I wandered through the grocery store, completely unsure of what to make for the husband, myself, and our current house guest. I noticed fresh organic broccoli and grape tomatoes on sale, then raw sharp white cheddar, and decided to go with a risotto incorporating these ingredients.

My last risotto attempt ended in a miserable mushy fail (which we ate anyway, because despite its consistency, it actually tasted quite good). I’m realizing the trick to good risotto is stirring constantly and really following the directions of adding your liquid in little amounts at a time, until it’s absorbed completely. Seeing as I haven’t been to the gym in over a week and a half, the arm workout was welcomed this time around!

Cheesy Veggie Risotto

Makes enough for 2 hungry grown men and 1 petite hungry lady

Ingredients:

2 cups Arborio rice
6 cups No Chicken Broth (or vegetable broth), warmed
½ of a medium onion, diced
1 ½ cup fresh broccoli florets, previously blanched in water
1 cup grape tomatoes, halved
1 cup sweet corn (frozen is okay, thawed)
4-5 cloves garlic, minced
2 tbsp. heavy cream
1 ½ cup shredded sharp white cheddar cheese
¼ cup grated parmesan cheese
½ tsp. granulated garlic
2 tbsp. olive oil
2 tbsp. unsalted butter
salt and pepper, to your taste

Directions:

In a large saucepan or pot, melt the butter and oil together over medium-high heat. Once melted, add the onion. Stir until the onion becomes translucent (about 10 minutes). Add in the minced garlic and Arborio rice. Toast the rice, stirring constantly to keep it from burning, for about 10 – 15 minutes. You’ll be able to smell its toastiness and the rice grains will become a powdery white color.

Once the rice is toasted, begin adding the broth one cup at a time. Stir CONSTANTLY, until the liquid is completely absorbed. Once that happens, add the next cup of broth… Repeat until all the broth is used up. (Once you get to the fourth or fifth cup, it’ll take a little longer for the liquid to get completely sucked up! Just keep stirring.)

Stir in the heavy cream, cheddar, and parmesan cheese. Gently fold in the broccoli, tomatoes, and corn. Add salt and pepper to your liking, and enjoy while still hot!

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Best Damn Gluten Free Cornbread

Posted on December 5, 2011 by Julie Hashimoto-McCreery

First attempt at a gluten free cornbread – success! I found sorghum flour last night in our local co-op and decided to give it a try… So far, it’s my favorite gluten free flour replacement. I’ve tried Bob’s Red Mill All-Purpose GF Flour, which I do not want to use ever again. While I’m quite a fan of their numerous flours and meals, this had dreaded traces of garbanzo and chickpea flours – which more or less make me want to gag after eating them.

This cornbread turned out surprisingly moist and very cake-like in consistency. The batter is a little different that glutenous cornbread – it’s thicker and more springy. Taste-wise, I couldn’t tell any differences in gluten vs. gluten free. This will probably be my new go-to recipe.


Gluten Free Buttermilk Cornbread


Ingredients:

½ cup butter

2/3 cup cane sugar

2 eggs

1 cup buttermilk (or ¼ cup apple cider vinegar + ¾ cup milk, mixed and left to curdle 10-15 minutes)

½ tsp. baking soda

1 cup cornmeal

¾ cup sorghum flour

¼ cup brown rice flour

½ tsp. xanthan gum

½ tsp. sea salt


Directions:

Preheat the oven to 375° F. Grease a 9-inch cast iron skillet.

Melt the butter in a saucepan over high heat. Remove from heat source and add sugar, mixing thoroughly. Add the eggs, one at a time, stirring quickly to prevent them from cooking.

Combine the buttermilk and baking soda. Add to the butter-sugar mixture.

In a bowl, combine the sorghum flour, brown rice flour, xanthan gum, and sea salt. Mix well.

Stir the dry ingredients into the wet ones, until very few lumps remain. Pour into your prepared pan.

Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean.

Enjoy!

Posted in Appetizer, Baking, Dinner, Gluten-Free, Vegetarian | Tagged , | 1 Comment

Flourless Chocolate Cake with Ganache

Posted on December 2, 2011 by Julie Hashimoto-McCreery

This gluten-free learning has been an interesting challenge. Tuesday was Craig’s birthday and I realized that in order for me to bake a cake, it would either involve using different flours and ingredients than I’ve used before, or I could go with a flourless cake. The latter option seemed more likely to create less room for screwing up the birthday cake. So that’s the route I went. (While I’m pretty excited about trying new flours and experimenting in that way, I haven’t done so yet…)

Turns out a flour-less chocolate cake is perhaps one of the easiest cakes to make. Plus it’s an amazingly delicious, dense, rich, chocolatey concoction! Craig’s request was a warm cake with warm ganache. This particular cake can be made a day in advance and refrigerated. I actually prefer it cold, but warmed it up in the oven per C’s request.

Ganache is simple, but also very rich. Paired with this cake, you’ll surely die an (enjoyable) chocolate-overdosed death. Luckily you’ll enjoy every bite on the way there.

Flourless Chocolate Cake

Ingredients:
2 sticks butter, cubed
8 oz. (about 1½ cups) semi-sweet chocolate chips
1¼ cups granulated sugar
1 cup unsweetened cocoa powder
6 eggs

Directions:
Preheat the oven to 350° F. Grease a 10-inch springform pan, then wrap the outside with aluminum foil.

In a double broiler, combine the cubed butter and chocolate chips. Stir continuously until the chocolate and butter are both completely melted. Remove from heat and allow the mixture to cool while preparing the rest of the batter.

In a large bowl, combine the granulated sugar and cocoa powder. Whisk until well incorporated into one another. Whisk in the eggs, one at a time. Stir the melted chocolate/butter mixture into the dry ingredients. Stir until everything is completely combined. Pour into your prepared 10-inch springform pan.  On the lower rack of your oven, place a small pan of water (1-2 inches in depth).

Bake the cake on the middle rack of your oven for approximately 45 minutes, until a toothpick comes out clean (or with a couple dry crumbs) when poked into the center of the cake.

Allow the cake to cool in the pan for 15 minutes, then run a knife along the edges before loosening the springform pan. Place on a large plate or serving dish.

To prepare the ganache:

Ingredients:
9 oz. bittersweet chocolate chips
1 cup heavy cream

Directions:
Pour the chocolate chips into a medium-sized glass bowl.

Pour the cream into a small saucepan and bring to just under boiling, over medium-high heat. Pour the heated cream over the chocolate chips. Whisk continuously until all the chocolate is melted and the ingredients are completely combined (1-2 minutes).

Allow the ganache to cool slightly before pouring on top of the cake. Generously spoon the ganache over the cake, starting at the center.  (You probably won’t use it all!)

Enjoy!

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Hearty Curried Butternut Squash Soup

Posted on November 22, 2011 by Julie Hashimoto-McCreery

Fall is my favorite season for a number of reasons and increasingly so… I love the always possible chance of blustery cold, windy, rainy days just as much as I enjoy warm sunny days in the summer. Today was cold, windy, wet, and a perfectly dreary fall day.  Perfect soup weather.

Now I don’t get excited about soup. Ever. In fact, I almost have to not think about it before deciding to eat it. There’s no good reason for this. Maybe it’s because so much of my “soup experience” has come from canned or boxed soups. Perhaps it’s just that soup never sounds all that exciting. One of those drinkable meals. Like Ensure or Slim-Fast. Yech.

I’m going to talk you right out of trying this recipe. Or maybe not, as I’m posting it because I loved this soup! We’re planning a trip out of town, so I was attempting to come up with a meal that would use up some of the various veggies and fruits we had on hand. Also as I stated in the last posting, I’m trying to more or less eliminate gluten from my diet (which, has been awfully tricky! I am finding that if I simply limit the amount of gluten within my daily intake, my body seems to be processing everything regularly. I end up trading off one glutenous food for another… For instance, skipping bread/wheat or semolina pasta/brownies then allowing myself to have a beer! Haha) So far so good. 

Silas requested Quorn brand chik’n nuggets and bunny mac&cheese for dinner, which Craig probably would’ve ate without much hesitation. At first I said okay, as long as a green salad accompanied that. Of course I was thinking, wheat based nuggets and wheat based pasta was just me asking for a stomach ache, so I decided to make some soup for myself, using up what I had on hand. After one taste, Silas decided on soup and chik’n nuggets rather than bunny mac. Having a 6 year old who will willingly eat greens and squash soup with added veggie protein on the side seems unfathomable. 

Try this soup out. It’s delicious. And I don’t often advocate on any soup’s behalf. ; )


Curried Butternut Squash Soup

Ingredients:
3 medium-sized russet potatoes, peeled and diced into 1″ cubes
1- 1½ lb. butternut squash, peeled and diced into 1″ cubes
1 medium granny smith apple, peeled and diced into large chunks
½ a small yellow onion, roughly diced
3½ cups vegetable broth (homemade makes this amazingly good!)
½ tsp. yellow curry powder
¼ tsp. ground ginger
¼ tsp. dried thyme
¼ tsp. dried basil
1 tbsp. olive oil
¼ cup water
sea salt and fresh ground pepper, to taste

Directions:
In a small pot over high heat, boil the diced potatoes in salted water until they’re fork-tender. Drain and set aside.

In a saucepan, heat the oil over medium-high heat.  Add the squash, onion, and apple. Sprinkle with dried thyme, basil, salt and pepper. Sauté for 1-2 minutes. Add in the ¼ cup water, then cover and reduce heat to medium. Occasionally stir, cooking until the squash and apple are fork-tender (about 10 minutes).

In a high-power blender or food processor, combine the potato, squash, onion, apple, curry powder, and ginger. Pulse until a very thick mixture begins to form. Add in the vegetable broth, one cup at a time until completely incorporated.  Taste, then add salt and pepper to your liking. Re-heat over medium heat on the stove if you need to!

* Makes about 7 full cups of soup.

Enjoy!



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Ch-ch-ch-ch-changes

Posted on November 20, 2011 by Julie Hashimoto-McCreery

I really do not enjoy David Bowie. Actually, I think I’ve said that for a long time but haven’t ever given Bowie a fair chance. Maybe as part of the changes going on, I’ll be a little more open to Mr. Bowie. Maybe (probably) I won’t.

There has been a lot going on, thus the blogger MIA. Again. I’ve still been cooking quite often, though many meals have been thrown together last minute resorts without photos to accompany their creation or demolishing. I’ve been photographing tons. Though centered mostly on fall colors and everything the kids have been up to, rather than food.

I am officially a married lady, as of this past Tuesday. The mister and I kept things super non-stressful, laid back, and focused completely on the coming togetherness of marrying one another. It’s exciting and feels like a new beginning that only has room for real, positive, growth from here on out.

The evening we got married, I began experiencing sharp pains in my stomach. That night I got up at about 3:30 AM and thought a hot bath sounded good to help with the stomach pain… So I began filling the tub, then my ears began ringing, my head started spinning, and the only thing I could do to keep from falling over was to lay on the bathroom floor for a minute. I got up and climbed back into bed with a cold sweat going on and fell back asleep for an hour. When I woke up, the cold sweat was gone, my ears weren’t ringing, my head didn’t feel on fire, but the stomach pain was still stabbing. After reading about these symptoms and various other health issues I’ve had in the last year, including going through this mysterious stabbing pain for a week nearly 6 months ago, I decided to try cutting gluten out of my diet.

Its only been three days. I’ve been keeping track of everything I eat. The stomach pain’s gone – well, it was. I’m trying not to be discouraged about the fact that some of my favorite foods I need to stop eating. No more bread, wheat-based pasta, beer! I’m tryingto get excited about cooking and baking with some new ingredients, like coconut, almond, and various other flours. I tried my first gluten-free sandwich bread today (Udi’s), disappointed only in the size of such an expensive loaf of bread. The taste was great; hardly noticeable from any other bread I’ve had before. I have a feeling that will be one of my first experimentations: homemade gluten-free bread.

I’ve found that grocery shopping suddenly takes twice as long because I need to pay more attention to labels. I gave in to temptation tonight and drank a beer (although I guess there are gluten-free beers I can learn more about). And ate a brownie that The Mister’s mom made. Eating both those things definitely brought a noticeable change in the way I felt afterwards. (Bummer!)

I am finding myself having to learn about ingredients I know nothing about… Xanthan gum?! But that’s always an exciting thing for me. I enjoy change, too. So long as I can find some balance and maintain sanity in the meantime :)

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Happy Halloween

Posted on November 1, 2011 by Julie Hashimoto-McCreery

We had a Halloween kids party for 6 year old Silas’s classmates… I attempted to plan some easy foods that would work for the youngins and parents… The spread included:  creepishly realistic strawberry & cream jello worms, peanut butter cup cookies, white chocolate macadamia nut cookies, shrunken head warm cider, black widow black bean hummus with multi-grain pita chips, baby carrots, black olives, and celery sticks, and veggie mummy dogs. Oh, and a cauldron of miscellaneous bad for you but oh so delicious Halloween candy… All of the food went over well with the kids and adults — much to my surprise and relief!

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Blogging MIA and Fall Time Flavors

Posted on October 15, 2011 by Julie Hashimoto-McCreery

I’ve been blogger MIA… No good reason, aside from life is full of twists, curves, hillsides, wells, hurricanes… life.  I’ve been cooking, just not photographing as much.  It’ll pick up again (I’m determined).  Turns out some thrown together meals have been some of my new favorites and repeat meals to come: chicken fried tempeh (a very surprising fabulous find–recipe will be posted sometime, I’m sure), caramel apple cinnamon rolls, very creamy homemade pesto pasta, hazelnut cashew crusted tofu, the best homemade chicken style seitan.

Fall crept up on us in the stealth way it does here.  We went from warm sunny days to sweater weather and crisp cold mornings. My favorite time of year, actually… I love the colors fall brings, especially here in Oregon. I noticed for the first time yesterday, vibrant orange leaves aligned with golden topped trees, and flame red maples. It’s not just the colors I enjoy about this season. The flavors that come with it are equally spectacular. Gingery apple dishes, roasted vegetables, pumpkin recipes… Pumpkin is what brings me to this post! I’m tricky like that. Turns out I’m STILL not putting up a new recipe (yet!). Just a note of this disappointing fall time ale! I’ve never had a pumpkin ale until yesterday, but I was very disappointed in this Blue Moon ale — it tasted nothing like pumpkin. So I suppose I’m still on the hunt for a good pumpkin beer before this season passes!

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Mixed Fruit Crisp

Posted on September 22, 2011 by Julie Hashimoto-McCreery

What do you do when the majority of your fruit bowl is nearing an inevitable dump to the compost pile? You scrounge up the good parts of each piece of fruit and make a fruit crisp, of course!

Anytime I’ve attempted fruit crisp of any sort before, I’ve always ended up with a dough-like topping that isn’t quite what I intended. (Good tasting, but not “loosely crisp” enough.) This topping came out great and better than I anticipated.

I wasn’t sure about adding figs to the fruit mixture, as their seeds are an interesting texture to add into a crisp. However, they worked out quite well and added a sweetness to the fruit mixture that I hadn’t expected. One of the benefits of using super ripe fruit is they release a ton(!) of natural sweet juices. Combined with just a little bit of sugar and cinnamon, this works brilliantly for the crisp’s filling.


Mixed Fruit Crisp

Ingredients:

For the Filling:
2 Golden Delicious (or 1 Granny Smith and 1 other sweet apple), skinned and diced into bite-size chunks
1 pear, skinned and diced into bite-sized pieces
3 plums, skinned and diced into bite-sized pieces
4 figs, diced into bite-sized pieces
2 tbsp. dried cranberries
1-2 tsp. cane sugar
¼ tsp. ground cinnamon

For the Topping:
1¼ cups quick oats
1¼ cups packed light brown sugar
1¼ cups all-purpose flour
½ tsp. ground cinnamon
scant ½ tsp. baking powder
scant ½ tsp. baking soda
pinch of salt

+6 tbsp. butter, cold and cut into small pieces

Directions:

Prepare the topping:
In a medium bowl, combine the oats, brown sugar, flour, cinnamon, baking powder, baking soda and salt. Mix thoroughly. (At this point, you can pour the mixture into a freezer-safe bag and store until needed.)

You need 2 cups of the mixture for this recipe. (The remaining mix can be saved up to a year in the freezer or fridge.) Cut 6 tbsp. of cold butter into the 2 cups of oat/sugar mixture. Set aside.

Prepare the rest of the fruit crisp:
Preheat the oven to 350° F and generously butter a 9×9 inch pan.

In a medium sized bowl, combine the diced fruit, dried cranberries, sugar and cinnamon. Carefully mix all of the ingredients.

Add a handful (about ¼ cup) of oat-topping into the fruit and stir to combine. Pour the fruit mixture into your prepared pan.

Evenly distribute the remaining oat-topping.

Bake for 35 – 40 minutes, until the top is golden brown.

Allow this fruit crisp to cool for 5 – 10 minutes before serving.

Enjoy!

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Mortar & Pestle Ground Pesto

Posted on September 18, 2011 by Julie Hashimoto-McCreery

I’ve made pesto in a food processor before, but nearly incomparable to fresh hand-chopped and ground pesto. The aroma’s invigorating, the taste is happily intense, plus there’s the satisfaction of creating something delicious without a machine to impede on the process. Try it sometime – you’ll understand.

I’ve read about various methods for preparing pesto:  all food processor or blender, all hand-chopping, all mortar and pestle ground, and the way I did it – partially with mortar and pestle, partially by hand-chopping.

This recipe doesn’t yield a lot of pesto, but you can easily double or triple the ingredients to make more.  Simply work it in small batches with the mortar, unless you’ve got one large enough to do bigger quantities. I also used sea salt, forgetting momentarily, just how salty cheese can be on its own. Next time, I’d omit the salt all together and rely fully on the cheese for the pesto’s saltiness.  If using the sauce on pasta though, make sure to salt the pasta water while cooking. The pesto will keep for a while in the refrigerator, but for best results use immediately after it’s made.

Homemade Basil Pesto

Ingredients:

2-3 cloves garlic, sliced
1 cup fresh basil leaves
1 small handful of raw pine nuts (approximately ¼ cup)
1-1½ tsp. black peppercorns
2 tbsp. olive oil
1/3 cup grated (not shredded) parmesan cheese
¼ tsp. sea salt (OPTIONAL)

Directions:

Set aside about half of the sliced garlic, basil, pine nuts, and parmesan cheese.

Grind the peppercorns in the mortar until very fine. Add in the remaining half of your sliced garlic, basil, and pine nuts.  Using the pestle, grind into the peppercorns until the basil has been nicely broken down.

Add in the non-reserved portion of parmesan cheese and 1 tbsp. of olive oil.  Use the pestle to incorporate into the mortar’s contents. Grind until you have a slightly coarse mixture. Set aside.

On a cutting board, start chopping the reserved garlic and about half of the basil.  Add in the remaining basil and continue chopping. Scrape, chop, scrape, chop. Continue until the mixture’s finely minced. Add in the reserved pine nuts and  chop, chop, chop. Add in the reserved cheese – and – wait for it – chop. Chop, chop.  Keep chopping until all the ingredients can be pressed together into a “cake” that keeps its shape without any help.  Once you reached this point, take the chopped ingredients and add them to the mortar.  Use the pestle to mix all the ingredients together.

Transfer to the bowl you’d like to serve the pesto in, or store it in, and drizzle the top with your remaining 1 tbsp. of olive oil.  When ready to use, simply stir to incorporate the oil.

Enjoy!

Posted in Sauces, Vegetarian | Tagged , , , , | 2 Comments

Damn Good White Pizza

Posted on September 11, 2011 by Julie Hashimoto-McCreery



The truth is my pizza dough-making skills are almost as good as my sunken-center cake making skills.  So when the dough I make comes out stretchy and doughy, then bakes up both soft and crisp… I get very excited.  Seriously.

My man really gets excited about potato-topped pizzas.  I’ve only had them a couple times, both of which were phenomenally delicious.  Most recently, at Pizza Research Institute in Eugene, Oregon.  Their crust was crusty, a little burnt (in a good way!) and still slightly doughy.  The pizza was topped with vegan pesto, pears, and herb roasted potatoes. So good!

That aside, I decided to attempt a potato pizza of my own. After all, how can you go wrong with homemade pizza?  I decided to go with a garlic-rosemary white sauce, homemade pesto (recipe forthcoming), sun-dried tomatoes, goat cheese, mozzarella, and herbs.  I didn’t intend on making a stuffed crust pizza, but that’s what we had. 

Homemade White Pizza with Garlic Rosemary Sauce, Potatoes, and Pesto

Ingredients:

For the crust:
3 tsp. active dry yeast
1½ tsp. cane sugar
4 cups all-purpose flour
¼ cup vital wheat gluten
½ tsp. sea salt
2 tbsp. olive oil
1½ cups warm water (105° F)
1 cup shredded mozzarella cheese


For the garlic-rosemary white sauce:
3 tbsp. garlic, finely minced
1 cup milk (possibly more, if your sauce gets too thick)
¼ cup heavy cream
2 tbsp. butter
2 tbsp. all-purpose flour
1½ tsp. fresh rosemary, minced finely
1/3 cup grated (not shredded!) parmesan cheese
fresh ground pepper and sea salt, to taste


For the pizza toppings:
2 oz. chèvre cheese
1½ cups grated mozzarella cheese
3-5 medium-sized sun-dried tomatoes, sliced into strips
¼ cup basil pesto
2-3 red potatoes, sliced paper thin (the “slice/slit” on a box grater works pretty nicely)
½ tsp. dried oregano
½ tsp. dried rosemary
¼ tsp. dried thyme

Directions:
Prepare the dough: 
Dissolve the yeast and sugar in the water, in the bowl of your stand mixer.  Let proof (i.e. let it get frothy and bubbly) for 5 – 10 minutes.

Add the sea salt and oil to the yeast mixture.  Gradually add in the vital wheat gluten and flour.  Mix together until the dough gathers into a ball (about 5 minutes).  Knead the dough for 8-10 minutes (I love that my mixer does this for me!). I use the paddle attachment for the initial mixing, then switch to the dough hook for kneading.  The dough should be moist and stretchy, but not overly sticky.

Place the dough in a lightly oiled bowl (I just oil up my mixing bowl, removing the dough ball for a second), turning once to coat.  Cover and let rise until doubled in size (about 1 hour).

When domed and spongy, roll the dough out on a lightly floured surface.  Gently use your hands to stretch the dough, careful not to tear it.  You can only stretch it once! If you roll it back into a ball after doing so, the dough will get really tough and impossible to roll out! (I’ve failed at this more times than I can tell you, haha.)


Preheat the oven to 500° F. Lightly grease your pizza pan (if using) or place the dough on a pizza stone. The dough should hang over the pan’s edges by nearly 2 inches all around.

Evenly place the 1 cup of cheese all along the edges of the pizza pan. Bring the ends of the dough over the cheese, and press down until it encases the cheese well. Make sure it’s a tight fit, as you don’t want a bunch of air trapped in there.

Pierce the bottom of the crust a few times with a fork. Brush the crust lightly with olive oil. Bake for 5 minutes, until still white, but slightly firm to the touch.

Set aside.

Prepare the garlic-rosemary sauce:
In a small pot, melt the butter over medium heat. Whisk in the flour, removing all clumps. Add in the minced garlic and fresh rosemary. Allow the mixture to cook for 2-3 minutes, whisking continuously to keep it from burning.  

Whisk in all of the milk and cream at once. Stir, stir, stir, until the mixture thickens up (this can take anywhere from 3-10 minutes, I’ve found!). Once thick, add in the parmesan cheese, stirring to keep clumps from forming. Taste, then add salt and pepper to your liking.
Get that pizza made! :
Spread the garlic-rosemary sauce in a thin layer on the crust. 

Starting from the crust side, layer the potatoes (like a spiral) on the sauce, trying not to overlap too much. Sprinkle the top with the rosemary, oregano, and thyme. Evenly place the shredded mozzarella all over the tops of the potatoes. 

Strategically place the sun-dried tomatoes, small chunks of goat cheese, and globs of pesto to your liking. Brush the crust with olive oil (I also like to sprinkle granulated garlic, dried basil, and dried oregano on it, but that’s not necessary).
Bake for 10 – 12 minutes, at 500° F, or until the crust is golden brown and the cheese nicely melted.

Enjoy!
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