omnomnom | Entries tagged with cinnamon

This is my go-to winter soup recipe and my go-to vegetable soup recipe. It's the product of a slow evolution from this recipe in the March 2009 issue of Canadian Living: Hearty Vegetable Soup, which I've gradually modified to my liking. It's a pretty flexible recipe, actually, built on a foundation of tomato, onion, garlic, cumin, cinnamon, and oregano. Feel free to use the root vegetables and legumes of your choice! Likewise, it can be scaled up or down. I usually make it in my 10-litre soup pot, which the full recipe fills about halfway, but I've also made it in a tiny, 1-litre pot!

It's vegetarian (and indeed, vegan), and forms its own delicious broth as it cooks, so there's no need for pre-made stock or broth. It does, however, require some significant chopping and stirring.

( Ingredients (in Imperial and Metric volume units) )
( Directions )

The original recipe suggests serving the soup with sour cream, which would undoubtedly be tasty, but it's equally tasty on its own. It also makes excellent leftovers - its flavor improves once it's been sitting for a while.

feuervogel

1 large or 1.5 med onions, diced (about 2 cups)
1 15-oz can diced tomatoes with chilies
1 28-oz can chunky tomato sauce
3 Tbsp molasses
~1 lb sweet potatoes, peeled and chopped small
~6 oz canned pumpkin
~1/2 package Quorn grounds
1 bottle porter beer (optional)
1 tsp cinnamon
1/8 tsp cumin
1/2 tsp chili powder

1. Saute the onions in olive oil until translucent. (Optional; I prefer my onions cooked more than they get in a crock pot.)
2. Combine all ingredients in slow cooker and cook on high 3-4 hours or until done. (Spice quantities are estimates; adjust to taste.) (I assume you could do it longer on low.)

Serve with pumpkin spoon bread. (This is why there's a remnant of canned pumpkin in the chili, you see.) Bake the spoon bread toward the last hour of cooking, and it'll be nice and hot in your bowl.

(xposted from my journal)

wendelah1

This recipe is from Marion Cunningham's The Breakfast Book. I saw a very similar recipe at Smitten Kitchen that used butter instead of shortening and mini-muffin pans instead of a standard size. The recipe claims it makes 12 but I've never gotten more than 10 out of it. My family loves these.

( recipe under the cut )

jjhunter

For

stultiloquentia, who has a birthday coming up.
===

CARROT CAKE

( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.

feuervogel

It's getting cooler out, and I love a nice curry in fall. A friend shared a link to a recipe for homemade curry roux, and we tried the basic recipe once. It was fine, but I thought about the various other flavors of curry I've gotten in the boxes at the Japanese grocery store, and I decided to try something a little different.

3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste)
1 Tbsp cinnamon
1 tsp pureed ginger
1 Tbsp molasses
1 Tbsp tonkatsu sauce

1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, and cinnamon in and stir until they form a thick paste.
3. Stir in the ginger, molasses, and tonkatsu sauce, and cook until it starts to crumble. (This takes 5-10 minutes, so don't fret.) Set aside.
4. Add roux to curry as directed in the original recipe.

Oh, and here's the vegetables & stuff I put in the curry (in order): onions, mushrooms, Quorn tenders, sweet potatoes, kabocha squash. The wonderful part of a curry is that you can use whatever vegetables you like best and/or are in season.

cougars_catnip

Christmas Cake ~ Forget everything you think you know about fruitcake, this is what fruitcake should be. This has none of that nasty commerical candied fake dyed "citron and peels" Instead you use real dried fruits and nuts, fresh spices and a moist cake. It smells fantastic and tastes even better. This will make even fruitcake haters ask for seconds. :)

( Read more... ).

This recipe was given to me by my daughter, but it has been pointed out that it is similar to if not identical to Alton Brown's recipe. It may well have originally been his. Honestly, I don't know. All I do know is that this is good. So happy cooking.

Current Mood: creative
Current Music: Grandma Got Ran Over by a Raindeer.

jjhunter

The original Cooks.com recipe goes as follows:

BLUEBERRY PEACH CRISP

1 1/2 pkg. frozen blueberries
1 c. oats
1/2 c. wheat germ
1/2 c. brown sugar or honey
1/4 c. nuts
1 pkg. frozen peaches
1/2 c. flour
1/2 c. butter, softened
2 tsp. cinnamon
2 tbsp. sesame seeds

Butter a 9 x 13 inch pan, cover with blueberries and peaches. Combine remaining ingredients, sprinkle over fruit. Pat down. Bake at 350 degrees 20 to 25 minutes or until brown, and peaches are soft.

If using fresh fruit, as I did in the photo of the crisp-in-progress above, use about 6-7 ripe peaches and 1/3 - 1/2 quart of blueberries. If you're feeling adventurous & want to try a different fruit combo, I suspect 6 pears, peeled and sliced, 1 tablespoon finely chopped ginger, and (optional) a handful or two of raisins would work well.

What's especially lovely about this particular recipe is the particular combination of ingredients for the topping. It's relatively light on butter, yet the nuts (I usually use pecans) & sesame seeds keep it very satisfying. All in all, easy prep and a reliably delicious result. Excellent for dinner parties and using up excess fruit.

teapot_rabbit

One of my college friends (and former housemates) introduced this cookie recipe to me, and it's been one of my favorites ever since. Crispy and crunchy, with just a bit of chewyness, nicely spicy, excellent with a cup of tea. They're a perfect holiday cookie, or, if you're a spice cookie fiend like myself, you can just make them whenever you feel like it.

( Spice Cookies )

I will be typing up a lot of family recipes over the next year, as part of a cookbook project I'm helping my Aunt with, would people be interested in seeing them? The collection would include a fair amount of vegetarian recipes, as well as some lactose and gluten free recipes. (My extended family keeps accumulating new dietary restrictions...)

Crossposted to

food_porn

highlander_ii

It's the recipe off the back of the chocolate chip package, but hey, with a few modifications, I made it better! =)

Link to the Milk Chocolate Chip Oatmeal cookie recipe

*whistle* SUBSTITUTIONS!

* switched out the butter for butter-flavored Crisco shortening (I like chewier cookies)
* switched out the brown sugar for Splenda brown sugar blend for baking
* switched out the white sugar for Splenda sugar blend for baking
* switched out 1/2 cup of the white flour for whole wheat flour
* left out the damned raisins

I also put the batter into a 9x9 pan to bake that way, rather than dollop 30+ cookies on to sheets - eh, I'm lazy. *g*

However - if you go the method of the 9x9 pan - turn the oven temp down about 25* (to 350* from 375*) (( adjust as necessary for the individual crankiness of your oven )) and bake for 20 mins, check the cookie, then an additional 5 if necessary.

Enjoy!! =)

highlander_ii

Like I said in my journal: "Okay, so I stole the idea from Ben & Jerry's, but their snickerdoodle ice cream was so damned good, I had to try to make my own w/o the cookies in the middle. (They just detracted from the ice cream part!)"

I don't remember where I found this, but this is the basic recipe that I modified:

Snickerdoodle ice cream:
Prep Time: 10 mins Total Time: 1 1/4 hr

Ingredients:

* 1/2 cup sugar
* 1/2 cup brown sugar, firmly packed
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg (freshly ground if available)
* 2 cups heavy whipping cream
* 1 1/2 cups half-and-half (the fat-free version can be used)
* 1 1/2 teaspoons vanilla extract

Directions:
1. 1 In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
2. 2 Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.

Alterations:

I substituted butter flavoring for the vanilla, but then added about 1/2 a teaspoon of vanilla in anyway, b/c it needed it.

However - 1 1/2 teaspoons is too much butter flavor, so I need to cut that back a little, probably to 3/4 of a teaspoon or so.

I added an additional 1/4 tsp of cinnamon, but I think that needs to be upped another 1/4 tsp

But it comes out really yummy!

Next up, I'm gonna try the 'premium style' ice cream - you know, where you make the custard and then turn that into ice cream (b/c what I'm making now is more ice 'milk' than ice cream - it's not thick enough for my tastes).

silvercaladan

About a year ago, I felt an urge to attempt to make my own curries from scratch. So I went out and purchased all the spices, and gave it a whack. Unfortunately, such an endeavor is not to my liking; it took too long and was too complicated. Much easier to buy the pre-made pastes.

Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef

The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
( Enjoy! )

delphinapterus

I have no idea where this came from originally. I got it on a hand-written recipe card long ago. It's one of those quick and easy dessert sauces that doesn't use a lot of ingredients, need any thickening agents, or take a long time to cook.

( Cinnamon Chocolate Sauce )

fish_echo

*waves* Hi, this is my first post here!

I made this as a snack today somewhat impulsively and it came out quite good (to my surprise), so I thought I'd share.

( recipe! )

Posted to my journal (

fish_echo) and

omnomnom

memorysketch

So I noticed someone posted a delicious sounding recipe for turkey, and as luck would have it, hey! I was roasting a turkey today too. Instead of posting another turkey brine recipe I figured I'd post dessert instead. :) You can find more recipes at my blog, Dragonfly Baking.

( Read more... )

Current Mood: cheerful
Current Location: United States, Ohio, Columbus
Current Music: DWTS!

lauredhel

zarhooie encouraged me to post this here, despite the massive lack of actual measurements. I've tried to fill in guesstimates and American equivalent ingredient names where I could.

My kid is nomming on these cinnamon sticky buns right now, with intense nomminess. It's not a supersoft airbread recipe like the candy-type sticky buns from the baker's; there's a lot more bite and mouthfeel to it.

( Read more... )

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OmNomNom!

A Place for Foodies

Entries tagged with cinnamon

Winter vegetable soup with cinnamon and cumin

Improv Chili

Cinnamon Butter Puffs

Carrot Cake

Fall curry roux

Christmas Cake

Blueberry Peach Crisp

Spice Cookies

chocolate chip oatmeal cookies

Snickerdoodle ice cream

Tandoori Meat

Cinnamon Chocolate Sauce

Recipe: Oatmeal with honey-roasted peanuts and candied ginger

Apple Pecan Butterscotch Cobbler

Cinnamon scrolls