Pink Beans with a Cardamom-Yogurt Sauce

This is the first recipe I've tried from 660 Curries - which is one of the most massive cookbooks I own with over 800 pages! I was really intrigued by a yogurt sauce where the yogurt is cooked down into curds, so decided to try out these beans with cardamom-yogurt sauce. And it was yummy! A bit spicy with lots of flavour (love intensely flavoured food). I used nonfat yogurt which I think resulted in the curds not being as big? But it was good, though I'd like to try it with whole milk yogurt. And my boyfriend liked it which means it must be good since he doesn't like beans. I hope to find many other great recipes like this one as I work my way (slowly) through it.

If this sounds good, you might also like:
Curried Mushrooms and Peas
Spicy Indian Chickpeas/Chana Masala
Curried Sweet Potato Soup
Roasted Taco Chickpeas

Pink Beans with a Cardamom-Yogurt Sauce
Adapted from 660 Curries

I think you can use whatever kind of beans you want - the original recipe called for kidney beans. It also calls for a specific type of garam masala but I just used one that I bought. The final flavour of your dish is going to be quite affected by the garam masala so use one you like!

1/2 tbsp oil
1 small onion, finely chopped
6 green or white cardamom pods
1 cup plain yogurt (Ashley note: I used nonfat and it was fine but I bet whole milk yogurt would be better.)
1/2 tsp ground turmeric
2 cups cooked pink beans
1 1/2 tsp sea salt
2 tsp garam masala
1/2 tsp cayenne
2 tbsp finely chopped fresh cilantro

1. Heat the oil in a medium-size saucepan over medium-high heat. Add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.

2. Stir in the yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.

3. Sprinkle in the turmeric and incorporate it into the tart sauce. Add 2 cups water and the beans, salt, garam masala, and cayenne. Bring the curry to a boil. Then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.

4. Sprinkle the cilantro over the curry, and serve. (Remove the cardamom pods first, if you wish.)

(Insanely Delicious) Basic Focaccia

I've been holding out on you guys for a while (due to the backlog) on this focaccia that is the best I've ever had, and one of the best bread products I've ever eaten. I really should've posted about this sooner! I saw this focaccia on Leng's blog and she said how good it was so I asked her for the recipe and she kindly sent it. The focaccia is super soft and so tasty. Maybe all focaccia is meant to be this way and I've just never had fresh focaccia? You use a lot of oil in the pan that it's baked in so the bread basically fries on the bottom - SO GOOD. Especially the super fried corners. Yes maybe not the healthiest bread out there but so worth the indulgence. And usually I hate hand kneading dough but this one wasn't sticky and was super easy to knead.

Unfortunately the bread only keeps fresh for a couple of days so freeze it if you can't eat it all - and it does make a lot of bread so unless you're bread monsters or have a lot of people to eat it you'll probably want to freeze some. I made it exactly as directed this time, but I'd like to try it with some whole wheat flour, and maybe less oil. I know the photos don't make it look like anything spectacular but it really is! Even my stepdad who says he doesn't like eating bread really liked it.

Yes we have a little too many toys and things for Abby haha. I was surprised to find her in the little cubbyhole because she never goes in there. She's kind of too big for it.

If this sounds good, you might also like:
Oatmeal Knots
Cheddar & Dill Beer Bread Rolls
Oatmeal Bread
Brioche

Basic Focaccia
Adapted from Williams-Sonoma Essentials of Baking

I messed up when I was baking it and cooked it at 350F for 8 minutes then 450F for 10 minutes. Turned out fine though.

5 teaspoons active dry yeast
1 3/4 cups of warm water (105° – 115°F)
1 teaspoon of sugar
3/4 cup olive oil
5 cups of all purpose flour (I used 680 g.)
2 teaspoons sea salt
1 teaspoon sea salt (topping)

In a large bowl dissolve the yeast in warm water and let stand until foamy (~5 minutes). Add the sugar, 1/2 cup of olive oil, the flour, and the fine sea salt and stir with your hand or wooden spoon until a rough ball forms.
Transfer the dough to a floured work surface by using a pastry scraper or just scraping it out with your fingers. Knead the dough until smooth and elastic, 5-7 minutes. Add up to 1/2 cup of flour to the work surface and your hands to prevent the dough from sticking.

Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let it rise in a warm, draft-free spot until it doubles in size, 1-1 1/2 hours.

Pour the remaining 1/4 cup of olive oil evenly onto a half sheet pan. Turn the dough out into the pan. Press the dough evenly into the pan. (If dough is too elastic to spread without springing back, let it rest for 5 minutes). Cover the pan loosely with a dry kitchen towel. Let the dough rise in a warm, draft-free spot until it doubles in size about 1 hour.
Position the rack in the lower third of the oven, and preheat to 450°F. Dimple the dough by pressing your fingertips all the way into it, about 1 inch a part. Sprinkle with coarse sea salt.

Bake the focaccia until golden brown, 15-20 minutes. Transfer to a wire rack and let cool in the pan. Cut into square or serve warm or at room temp.

Bread may be stored tightly wrapped at room temp for up to a day. Or freeze up to 2 weeks. To reheat, put leftover bread in the oven at 375°F for 10 minutes.

Double Dark Chocolate Cherry Cookies

Tomorrow is my first day back at school, and my first day of a new 2 year program that I'm taking (environmental health, which leads to being a public health inspector). I'm not ready to go back! I hope all the students out there have great first days and weeks!

Too bad I don't have any of these cookies left to help me get ready for school. I'm not sure exactly how they'd help me prepare but they are delicious! These double chocolate cherry cookies are so good, so soft, and I think this is the best chocolate cookie dough I've ever had. The dough is rolled into logs, sliced and baked and I love how they're sliced into nice 1 inch thick rounds. Mmmm. Don't slice them any thinner otherwise I don't think you'll get the perfect softness. The only bad thing about these cookies is that they don't freeze very well. An easily forgiveable flaw.

If this sounds good, you might also like:
Double Chocolate Coconut Cookies
Chocolate Dipped Cherry Shortbread
Chocolate Chunk Malt Cookies
Intense Chocolate Fudge Cookies

Double Dark Chocolate Cherry Cookies
Adapted from The Sweet Melissa Baking Book

1 cup all purpose flour (142 g)
3/4 cup unsweetened Dutch process cocoa powder
1 tsp baking soda
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1/4 tsp pure vanilla extract
3/4 cup semisweet chocolate chips or chunks
1/4 cup dried cherries, chopped

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Add the egg, mixing well. Stir in the vanilla.

3. With the mixer on low speed, add the flour mixture in three batches, mixing just until incorporated after each addition. Stir in the chocolate chips/chunks and cherries. Scrape down the sides of the bowl.

4. Turn the dough out onto a clean work surface and divide it in half. Roll out into 2 uniform logs, about 12 inches long. Wrap the logs in parchment paper or saran wrap. Refrigerate until firm enough to slice - a few hours. (You can freeze the logs tightly wrapped for up to 1 month.)

5. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350F. Line two cookie sheets with parchment paper or baking mats.

6. Cut the logs into 1 inch slices and place 1 1/2 inches apart on the prepared cookie sheets. Bake for 15 minutes, or until the dough looks just baked. These cookies should be tender, so do not overbake.

The cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 weeks. Do not uncover before defrosting.

French Pasta Salad

Hope you guys are all enjoying your last days of summer! I've really enjoyed all the fresh fruit and great produce but I'm looking forward to my favourite season, fall.

I love pasta salads so I thought I'd try out this French pasta salad to bring to my mom's for dinner. It's a pasta salad with asparagus (I'll miss you!), roasted red peppers, toasted hazelnuts, feta, capers, parsley, and an herb Dijon dressing. While it wasn't the perfect salad, I liked it and think it could be really great with some modifications. Less pasta, more asparagus (and/or green beans). More roasted red peppers, parsley, hazelnuts and capers. More Dijon mustard in the dressing. I really like my grain salads and pastas heavy on the vegetables so I usually reduce the amount of grain and up the vegetables, but didn't do that this time.

If this sounds good, you might also like:
Tarragon Pecan Asparagus
Mediterranean Pepper Salad
Portobello Salad with Mustard Dressing
Tabbouleh

French Pasta Salad
Adapted from Moosewood Restaurant Daily Special

Note: I made this again recently (May 2010) and changed some things - it was much better. I used 3/4 lb pasta, 2 cups of chickpeas (new addition), 2 shallots instead of 1, 2 tbsp oil, 3 tbsp Dijon (was too strong on the first day but good on following days), 1 jar of roasted red peppers, 1/4 cup chopped parsley, 3/4 cup walnuts (instead of 1/3 cup hazelnuts), and 2 tbsp capers.

1 pound whole wheat penne or ziti or rotini or fusilli
3 cups asparagus, woody ends broken off and sliced into 1 1/2" pieces

Vinaigrette Dressing
1 tsp dried tarragon
1 tsp dried basil
1 large shallot, minced
3 tbsp olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp salt
1/4 tsp ground black pepper

2/3 cup chopped roasted red peppers
2 tbsp finely chopped fresh parsley
1/3 cup toasted hazelnuts, finely chopped
1 tbsp drained capers
1/2 cup feta cheese, crumbled (about 1/4 lb)

Toast the nuts for about 10 minutes in a 325F oven, then rub them briskly with a towel to remove the skins.

In a large pot of boiling water, cook the pasta for about 8 minutes, until al dente. Drain the pasta in a colander, rinse well with cool water, and set aside to drain again.

Meanwhile, blanch the asparagus in boiling water to cover for about 3 minutes, or until just tender. Drain them and run them under cold water, and set aside. Whisk together the vinaigrette ingredients in a small bowl.

Combine the pasta, asparagus, and roasted red peppers in a large serving bowl and toss with the dressing. Sprinkle on the parsley, hazelnuts, and capers and crumbled feta cheese. Toss to combine.

Serve at room temperature or slightly chilled.

Note: If you're making this ahead of time I would wait to put the dressing on because it soaks into the pasta and doesn't seem as strong.

Oatmeal Knots

As regular readers know, I love baking. But it's not exactly healthy to constantly have cookies, cakes, scones, etc hanging around the house. So I've started to delve more into bread making. And so far am loving it. I could happily eat a yummy piece of bread or a roll instead of a muffin for a snack. And these oatmeal knots were really yummy. They were so soft, slightly sweet, and while made with 2/3 whole wheat flour, they don't taste like it. I also love how they look! Such a cute little knot.

Working with the dough on the other hand was really aggravating. It was the stickiest dough, and sticky doughs are one reason I've avoided bread making. There was no way I could've hand kneaded this. I guess I could've added a bunch of extra flour? But I opted to just throw it in my Kitchenaid for a while, and then when it came to cutting up the dough and rolling it out, I dusted it in flour first. I thought I had done a pretty heavy flour dusting but it didn't seem to impact the final product in a negative way at all. I will definitely make these again. They freeze really well too!

If this sounds good, you might also like:
Cheddar & Dill Beer Bread Rolls
Garlic Rolls
Soft Pretzels
Oatmeal Bread

Oatmeal Knots
Adapted from Cooking Light January 2008

I sprinkled oats and sesame seeds on the rolls but the recipe suggests you also sprinkle poppy seeds. And I opted to not use an egg wash, and instead just used water to get the oats/seeds to stick. Next time I'd like to try using more whole wheat flour.

1 cup regular oats
1/2 cup honey
2 tablespoons butter (Ashley note: Next time I'll try oil.)
1 1/2 teaspoons salt
2 cups boiling water
1 package dry yeast (about 2 1/4 teaspoons)
1/3 cup warm water (100° to 110°)
1/4 cup ground flax seeds
3 cups whole wheat flour (about 14 1/4 ounces)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
Cooking spray or oil
1 tbsp water
1 1/2 tablespoon regular oats
1 1/2 tablespoon sesame seeds

Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature. (Ashley note: This took about an hour for me.)

Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.

Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). (Ashley note: I kneaded the dough in my Kitchenaid but I can't remember for how long. I think a bit less than 8 minutes.)

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.

Divide dough in half; cut each half into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. (Ashley note: If your dough was really sticky like mine, coat the ropes in flour before rolling them into ropes and shaping.) Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.

Preheat oven to 400°F.

Brush water over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls. Bake at 400° for 15 minutes or until golden. Cool on wire racks.