Every week I collect recipes out of the local newspaper — we have an award winning food section, and quite often it gives me inspiration to cook. Now whether I act upon the inspiration is another story. However a month or two ago, I clipped a recipe for Apple Annie’s Tea Room & Bakery Poppy Seed Dressing. Folks, this recipe is just sinful. I had to try it. When I make it again, I think I’ll adjust a few of the ingredients to help bring the calorie count down, down, down — way down. I feel so guilty that there is still a whole tub of it in my refrigerator that still needs to be used. I dare not tell my husband what’s in the ingredients. Though if you want to try this dressing and live in San Antonio, I can tell you that a trip to Apple Annie’s would be worth the effort, just let this dressing pass your lips.
Sweet & Tangy Poppy Seed Dressing
1/2 cup Sugar 1 teaspoon Dry Mustard 1/8 teaspoon Salt 1/4 cup Vinegar 1 cup Vegetable Oil 1/2 tablespoon Poppy Seeds 1/2 tablespoon Orange Rind, grated 1/4 cup Sour Cream Place sugar, dry mustard, salt, vinegar in a mixing bowl and mix. Slowly add oil and whisk until it becomes a thick emulsion. Add poppy seeds, orange rind and sour cream. Mix well.
When a recipe calls for breadcrumbs, and if I’m out of them;
I reach for whatever crackers I have in the cupboard.
Throw them in a Ziplock bag, zip, and mash them up into fine crumbs.
Voila! Issue resolved.
I am stuck on a blog post about Whole Wheat Cinnamon Rolls. Apparently making them is easier than writing about them. Here’s a picture to satisfy the curious. Until then.
I am a Pinterest addict. Most of my cooking inspirations are coming from connections there. You can follow me there at http://pinterest.com/hipvegetarian.
Goodness, I haven’t blogged for a while. I think I’m the only one that’s noticed. 😉 However I have been cooking and filing away pictures telling myself “I’m going to post this tomorrow.” Thank goodness there are a lot of tomorrows.
Well just so you know, I made a killer Thai Tea today.
And for all you bloggers out there who have real lives and small children…I have a deep respect for all those daily/weekly post you’re able to push out.
I’ve been wanting to blog about the Chicken-Cranberry Wreath, but I didn’t have a finished picture of the recipe. So the other night I decided to make it, and once again I substituted ingredients. I didn’t have Dijon Mustard, so in went the Madra’s Curry Mustard. I was out of dried cranberries, so in went the dried-candied cantaloupe.
I’ve turned into my mother.
I’m sure you’ve noticed. I’ve been absent from blogging. The boys and I have spent two and a half weeks with my parents in Missouri.
My confession is that I have not cooked during that time.
Now that I’m home and in my own kitchen I’m in the holiday spirit to start baking. Perhaps it was all the nice holiday travelers who have put the Fa-la-la-la-la into my step, or perhaps it’s the joy of just coming home.
Sometimes my experience in the kitchen is a disaster. Friday almost ended up as one of those days.
I had invited friends over for dinner. They were to arrive at 6:30 p.m. My menu was Spicy Fall Pumpkin Stew, Pobalano-Cucumber Salsa, Vegan Coconut Cake. Here’s how my afternoon turned out:
2:00 Grocery shopping (forgot Peanut Butter, a staple for 2 year olds)
3:00 Start prepping Vegan Coconut Cake
3:10 Searching for Baking Powder (Where is it?)
3:15 2yo grabs coconut milk and spills it all over him and the floor
3:20 2yo demands needing the stool to help me (not helpful)
3:20 Found the Baking Powder!
3:25 Discover the gas for the oven is turned off
3:30 Call husband for directions on turning on the oven
3:31 2yo has melt down
4:00 Place cake batter in cake pans
4:05 Glance across the kitchen and realized the baking powder was CORN STARCH!
4:06 Dump cake batter bake in bowl and mix in baking powder
4:15 Cut new parchment paper for cake pans
4:30 Place batter back in cake pans
4:30 Cake goes into oven
4:40 Baby needs fed
5:00 Cut and prep pumpkin
5:15 Realize I’m out of Cheddar Cheese for pumpkin!
5:29 Cake is finished baking
5:30 Start prepping ingredients for Pumpkin Stew
5:31 Husband arrives home but needs to send out work emails
5:32 Kids are fussy and screaming
6:00 Poblano peppers makes it into the oven for broil
6:01 Text friends to ask if they could arrive at 7:00 p.m.
6:05 Husband leaves to buy Cheddar Cheese
6:30 Stop to soothe fussy baby
6:45 Husband returns with Cheese
6:50 Pumpkin Stew assembled and placed in oven.
6:55 Guests arrive.
At this point I still need to assemble the cake and Poblano-Cucumber Salsa. Luckily it was our good friends Mike and Edlyn who were joining us for dinner, and since Mike is a professional chef he helped me whip everything into shape.
But this is where my confession is given — I planned to blog about the Vegan Coconut Cake, however with my afternoon, something just wasn’t clicking. I forgot that I had changed the icing when I made it before — instead of doing a butter cream, I had done a coconut milk glaze. Midway through mixing the icing I remembered what I did and tried a compromise — a course correction, I call it.
Not all yummy cakes turn out looking like a beauty.
It didn’t work.
Instead I ended up with a slick icing that didn’t stick to well to the cake. On top of my distractions I had placed the cake on top of the stove, which was warm, and my icing melted.
The result was a cross between a flop and ugly — fuggly.
However this fuggly cake still tasted good, even with corn starch.