Category: Recipes

Rhubarb muffins

If you are like me and just can’t get enough of rhubarb right now, try these delicious, filling muffins. The tangy rhubarb works nicely with the whole wheat dough. They were gone fast in our house …

RECIPE

Ingredients

  • 2 cup whole wheat flour (or white flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg, lightly beaten
  • 1/2-3/4 cup brown sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup buttermilk
  • 2 cup rhubarb stalks, chopped into 1 inch pieces
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 2 tsp fresh or 1 tsp dried ginger, grated
  • 1/2 cup walnuts, chopped

Instructions

  • Preheat oven to 375 F.
  • In a large bowl, cream the butter and the sugar with a wooden spoon until light and fluffy or use an electric mixer.
  • Lightly beat in 1 egg and mix in 1 cup buttermilk.
  • Sift the dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, salt.
  • With a spatula, fold the dry ingredients into the butter mixture until just barely combined, then add 2 cups of the fresh rhubarb and fold until evenly distributed.
  • Let the dough rest for 8 hours. Omit if using white flour.
  • Bake in a preheated oven for 25 – 30 minutes until a toothpick poked into the middle of a muffin comes out clean.
  • Cool for 10 minutes, then run a knife around each muffin to release from the tin and turn out onto the rack. Put the muffins on a wire rack and let them sit for another 10 minutes.

Enjoy warm or at room temperature.

Recipe, photo and text by twincitiesherbs.

Mushroom tempeh stroganoff

This new spring energy is as vibrant as it can be. Simple vegetarian dishes would be very nice to eat right now. I would like to share my recipe that I have been cherishing for years and making in the spring. This is a vegetarian take on the classic beef stroganoff dish. I used the nutty tempeh to replace the meat and added mushrooms to create this delicious dish. Enjoy!

RECIPE

Serves 4-6 people

Ingredients

  • 1 pkg tempeh (500 gr)
  • olive oil
  • 1/4 cup of shallots, finally chopped
  • 1 Tbsp flour
  • 16 oz mushrooms (oyster, crimini, portobello, white button)
  • 8 oz green vegetable (spinach, broccoli)
  • 1 tsp Hungarian paprika
  • 1 clove garlic, crushed
  • 1/2 cup wine
  • 1 cup stock (vegetarian or meat)
  • salt
  • red hot pepper flakes, optional
  • few springs of thyme
  • 10 cherry tomatoes
  • 1/4 cup cream
  • black pepper
  • parsley
  • pasta
  • graded cheese (Parmesan)

Method

  • Sauté the tempeh in a little oil for 10 minutes or until the sides are nice and brown. Set aside.
  • Make the pasta according to its directions. Set aside.
  • In a large pan, heat some oil. Sauté the shallots for 5 minutes on medium high heat.
  • Add the mushrooms and continue sauteing for another 5 minutes. Sprinkle in 1 Tbsp flour, stir for a few minutes. Add the paprika and garlic. Stir for 1 minute.
  • Add the wine and the cold stock. Stir making sure there are no knots left from the flour. Add the thyme,vegetables, red hot pepper flakes (if desired), tomatoes and cook for 15 minutes covered.
  • Take out larger thyme pieces.
  • Take off heat. Add salt, pepper, parsley and cream.
  • Add the tempeh cubes so it can soak up some of the liquid.
  • Serve over pasta with graded cheese.

enjoy!

Recipe, photo and text by Twincitiesherb.

Lemon meringue cake

The lemon yellow color can bring sunshine into our homes! This delicious dessert could become the center piece of your Easter celebration instantly. The tart and tangy lemon filled cake is topped with the fluffy sweet meringue. I like using lemons in baking because they offset the sweetness of desserts and give an interesting flavor. Also, it is packed with the important theme of Easter, eggs of course. It is super easy to make and delicious at the same time. In our house, my daughter will be making it for Easter this year.

RECIPE

INGREDIENTS

Crust

  • 12 Tbsp (165 gr) butter, at room temperature
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla concentrate
  • 1 1/2 cups all purpose flour, cut and sifted

Lemon filling

  • 4 large eggs, room temperature
  • 1 cup sugar
  • 1/2 cup fresh lemon juice + the zest (2-3 fresh lemons)
  • 1/4 cup flour

Meringue

  • 3 egg white, room temperature
  • 1 pinch salt
  • 1/2 tsp cream of tartar
  • 1/3 cup sugar

INSTRUCTIONS

Preheat oven to 325 F (170 C). Set the rack in the middle of the oven. Grease and line a 9″ baking dish with parchment paper.

Separate the 3 eggs for the meringue now as it is easier to do when eggs are cold. Make sure they are at room temperature when you beat them.

Make the crust. Cream the sugar, vanilla extract and the butter. Gradually add the flour with salt mixing by hand just until a crumbly ball forms.

Place the prepared dough in the pan. Using your hands press against the bottom and about 1 inch (2 cm) up the sides. Poke the dough with a fork about 6-8 times. Bake for 20 minutes or until the dough has a nice golden brown color.

Make the lemon filling. In a medium sized bowl whisk the eggs, sugar, lemon juice and zest and the flour together. Make sure you grade the lemons before you can them up. (It is almost impossible to zest a cut lemon).

When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and return it to the oven for 30-40 minutes, until the filling no longer jiggles and the center is mostly set.

Make the meringue in the last 5 minutes before the shell is done baking. In a clean, medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar and the cream of tartar, whip for 30 seconds. Add the rest of the sugar and whip until combined.

Transfer the meringue to a pastry bag fitted with a large tip or zip-lock bag with a corner snipped off. I piped the meringue on the top covering the entire surface making large peaks each time.

Return to the oven for 10 – 12 minutes, until the meringues are lightly browned.

Let cool completely, then refrigerate for 1 hours.

Serve at room temperature.

enjoy!

Text, recipe and photo by Twincitiesherbs.

Welcome spring (recipes)

“She turned to the sunlight

And shook her yellow head,

And whispered to her neighbor:

“Winter is dead.”

A.A. Milne – When We Were Very Young.

Spring is my favorite time of the year, not only we start getting more fruits and vegetables but also it is so uplifting to experience nature coming alive and bursting with energy, to hear the birds chirping and seeing animals active again. Please check out my posts from last year on Spring eating (post) and other early spring recipes. Recipes: Hot and sour burdock soup (recipe), Spinach lasagna (recipe) and Sorrel/nettle stew (recipe). enjoy!

Source of the poem/Picture

Welcome Spring!

Jan van der Kooi: Seeking beauty

Tofu with thai red curry sauce (vegan)

This is an amazing Thai inspired dish that uses coconut milk and Thai red curry paste as a base. I usually don’t add ready-made seasonings but this is a tasty and easy short cut, you won’t even notice. I chose bok choy and mushrooms for the vegetables, this combination is often used in traditional thai cooking and I really like how they work together. I also threw in some bamboo shoots to balance out the dish. If you want you can add some broccoli in place of the bok choy but this is really a personal preference. Oh and it is done in 30 minutes! Enjoy!

RECIPE

Serves 6 people

Ingredients

  • 1 block of tofu (1 lb) (500 gr)
  • sesame oil
  • 1 Tbsp ginger, finally chopped
  • 5 cloves garlic, crushed
  • (26 fl oz) 2 cans coconut milk (1 liter)
  • 4 Tbsp Thai red curry paste
  • handful (4-8oz) shiitake mushrooms, cut up
  • 1 lb baby bock choy (I like half bok choy and half broccoli)
  • 1 bunch scallions, sliced
  • little fish sauce to taste (1 tsp)
  • 1 can of bamboo shoots (140 g), drained
  • soy sauce
  • 1 tsp salt or to taste
  • 1 lime
  • cilantro
  • 1/2 tsp red flakes or to taste
  • 1 pkg noodles (Thai, ramen)

INSTRUCTIONS

1. Boil water and prepare the noodles according to its directions.

2. Drain water off the tofu and pat dry. Cut the the tofu in 1 inch cubes and fry in a little oil. When done, sprinkle a little soy sauce on the cubes.

    3. Heat a pan with oil.

    4. Add the broccoli if used and stir fry for about 10 minutes on medium heat until tender.

    5. Add the ginger and garlic, stir for 1 minute. Stir.

    6. Add the 2 cans of coconut milk and the Thai red curry paste, stir. Continue adding bamboo shoots, red chili flakes (optional) and fish sauce, boc choy and mushrooms. Cook for 10 minutes. I would like also mention that if you add the bok choy and the mushrooms more at the last 5 minutes of the cooking, they will keep their shape better and will not get soggy.

    7. Serve with the noodles and the tofu prepared earlier. Add cilantro, scallions and lime juice.

    enjoy!

    Popovers

    When you are on vacation, everything tastes better … and when the food is fabulous you are going to remember it forever. This is what happened to us when we visited the Arcadia National Park in Maine. We ate lunch at the park’s restaurant where they served popovers with every meal … the smell and the taste of these lovely rolls and of course the breathtaking view will stay with us forever.

    Popovers are the American version of Yorkshire pudding, a British specialty. These souffle-like rolls are airy and ‘custardy’. They are made with an egg batter and baked in a muffin pan. The inside is hollow and the outside has a nice crust with a savory flavor. I like to serve it with jam and butter. Enjoy!

    RECIPE

    Makes 12 popovers.

    Ingredients

    • 2 large eggs
    • 1 cup whole milk
    • 1 cup sifted all-purpose flour
    • 1/2 teaspoon kosher salt
    • Pinch baking soda
    • 1 tablespoon butter, melted

    Method

    • In a large bowl, whisk together the flour and salt.
    • In a separate bowl, whisk together the eggs, milk and melted butter. Add to the flour mixture and mix well until no lumps remain.
    • Butter a muffin pan.
    • Evenly distribute the batter among the cups in the pan. Fill each cup until they are about two-third full. Put some water in cups that don’t have any batter.
    • Bake for 15 minutes at 450 F.
    • Reduce the oven temperature to 350 F and bake for another 20 minutes or until the outside is crusty and brown. Do not open the oven door until the last 5 minutes to prevent the popovers from deflating.
    • Remove from the oven and let sit for 5 minutes. Take popovers out of the pan.
    • Serve warm.

    enjoy!

    Photo and text by twincitiesherbs.

    Homemade buttermilk

    This must be one of the best life hacks …

    I am a big fan of buttermilk. I use it often in many of my recipes from pancakes to muffins … it makes food soft and gives an interesting tart flavor. The acid in the buttermilk will help rise the quick breads as the buttermilk reacts with the baking soda and the baking powder. It also breaks down the gluten in the flour making it is easier to digest so it is an important ingredient in the kitchen. I used to get buttermilk often from the store but since I learnt this simple little hack, I haven’t bought any.

    So why make your own? Well for one it is cheaper. Also, it is likely you have milk at home and really all you have to do is add some acid to curdle the milk. I like to use apple cider vinegar but other acids will work like regular white vinegar or lemon. Just take out 2 Tbsp milk out of 1 cup of milk and replace it with the apple cider… and that is it. Seriously, will you ever buy buttermilk at a store again?

    RECIPE

    Ingredients

    • 1 cup of milk minus 2 Tbsp milk (almond milk works nice too)
    • 2 Tbsp Apple cider vinegar or white vinegar or lemon juice

    Method

    • To make 1 cup of buttermilk, measure out 1 cup milk and remove 2 Tbsp of it.
    • Pour into a small dish.
    • Add 2 Tbsp apple cider vinegar
    • Let the mixture sit for about 15 minutes and then it is done.

    Photo and text by twincitiesherbs.com

    Moist buttermilk cornbread

    This is a basic recipe that I have been using and enjoying for years. It is moist, a bit crunchy with a little hint of sweetness. Of course, coarsely ground corn flour is a must, it gives the crunchiness! The butter gives it a nice flavor, the buttermilk makes it soft and the eggs pull it all together … oh and I add a little sugar just enough to make it sweet. Serve it with a hearty soup or just have it as it is with some jam.

    Please check out my recipe for my white chili soup (recipe).

    RECIPE

    Ingredients

    • 1 cup corn meal, coarse ground
    • 1 cup all purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 Tbsp sugar
    • 3 eggs, lightly beaten
    • 1 stick (110 g) unsalted butter, melted
    • 1 cup buttermilk
    • 1 Tbsp lime juice

    Method

    • Preheat oven to 375 F.
    • Mix the dry ingredients.
    • Mix the wet ingredients.
    • Gradually add the wet ingredients to the dry ingredients. Do not over-beat.
    • Pour into a lightly greased 2 quart size baking pan. I like to let the mixture sit overnight or at least for a couple of hours.
    • Bake in a pre-heated oven for 20 – 25 minutes or until the top is golden brown and a tooth pick inserted in the middle comes out clean.
    • Let the bread cool for 5- 10 minutes before cutting.
    • Serve warm or at room temperature.

    enjoy!

    Recipe, text and photos by twincitiesherbs.

    French Onion Soup (soupe à l’oignon)

    There is a little more to the soup than just throwing all the ingredients together … follow this recipe and you can make a perfect onion soup. Oh and when you serve it, play some nice French music. Last time I ate French onion soup, we were at the restaurant called Naniboujou by Grand Marais, Minnesota. We stopped there after canoeing at the Boundary Waters and they happened to play the Cd from the movie Amelia… ah total bliss…

    I love French onion soup.

    Today, we often see this soup in fancy restaurants; however, it traditionally started out as a peasant food made with the simple ingredients: onions, beef broth and cheese. It is the perfect soup for the winter. The secret is in the preparation. Of course, it is made with lots of onions … and these caramelized onions give the soup its rich color and flavor. It takes a long time to slowly caramelize those onions but it is so worth it! You get this wonderfully savory flavor with a little hint of sweetness.

    Oh and of course the ingredients. Your soup will be as good as the ingredients used. I prefer making the beef stock at home and let’s not forget the cheese! Try to get the best cheese you can buy! I like using Gruyere cheese, but you can try other rich flavored cheese as well.

    RECIPE

    8 servings

    Ingredients

    • 6 larger onions (1 kg) onions, sliced
    • 5 Tbsp unsalted butter
    • 1 tsp sugar
    • 1 Tbsp flour
    • 1/2 cup white wine
    • 3 Tbsp brandy or cognac
    • 10 cups beef stock
    • 2 bay leaves
    • few fresh thyme springs or 1 tsp dried thyme
    • toasted sliced French bread (about 2 slices per serving)
    • cheese (1/4 cup per serving)

    Method

    Peel the onions, cut them in halves. (Make sure you remove the first 2 tougher layers of the onions). Cut them into very thin slices.

    In a large pot melt the butter. Add the onions and the sugar, stir. Cook on medium high heat for about 15 minutes until onions are translucent. Stir occasionally.

    Turn heat down a notch and continue cooking the onions for 40 – 45 more minutes or until they are nice and brown but not burnt. Stir occasionally. Do not cover the pot.

    Stir in the flour and mix. Let it cook for 5 minutes.

    Add the wine and the brandy if using alcohol. Mix. Cook for 3 minutes.

    Add the stock, bay leaves and thyme springs and cook for 25 – 30 minutes partially covered.

    When done, add salt and pepper to taste.

    You can serve the soup in individual oven proof bowls if you wish. Add the toasted bread and 1/4 cup of cheese per bowl on top. Broil on high for 5 minutes. Or you can serve the soup in a big pot and just let people serve themselves.

    Serve hot with some French wine if you wish. I used Famille Bogrier Vouvre Chenin Blanc white wine, a very lovely wine from France.

    enjoy!

    Text and photo by Twincitiesherbs.

    Recipe is from Martha Stewart. Martha Stewart’s Cooking School

    Russian sauerkraut mushroom soup (Щи) – vegan

    Sauerkraut mushroom soup is a popular winter dish in Russia that will nourish your body and soul. It is special for the Russian Orthodox Christians because this is what they serve during the long fast lasting from the end of November until January 7th. During this time period, the strict rules dictate that no meat, bacon, animal fat, butter, eggs or milk may be eaten. This tradition was particularly hard for the farmers who had to work outside and needed heavier foods to survive. The cooks had to be creative and came up with this delicious, hearty soup … that today would fit the vegan definition.

    This is a lovely soup that has three simple main ingredients: sauerkraut, mushrooms and barley. Mushrooms are a nice substitution for meat so use as much as you desire. The sauerkraut of course gives it the pleasant sour flavor and has immense health benefits. The crunchy barley adds the robust aspect to the soup.

    The soup will need a good home-made stock. Both a meat based or a vegetable based stock would work great. For the vegetarian stock, I used onions, garlic, and 2 bay leaves. I also included 1 heaping Tbsp of black peppercorn, a handful of mushrooms, 2 large celery roots, a couple of carrots, and a parsley root. Honestly, we could not taste much difference. Don’t forget to put celery root in the vegetarian stock, it surely adds something special to the flavor.

    PLEASE READ !!! I usually use cep mushrooms but if you don’t know how to find edible mushrooms in the wild, definitely go to the stores and purchase them there. Mushrooms are valuable but if you don’t know how to prepare them, get them in a store. Stores sell some fine mushrooms that are dried and are worth using. Just soak them in water and then they are ready to be used. Last time I used shiitake mushrooms and I thought they worked well.

    RECIPE

    INGREDIENTS
    • 1 lb sauerkraut
    • 100 gr (3 oz) dried mushrooms or 8- 10 oz fresh mushrooms (Please see above for more info on safety). (Use hardier mushrooms like shiitake).
    • 1 cup pearled barley
    • 6-8 cups vegetable or beef stock (please see above)
    • 3 bay leaves
    • 1 tsp caraway seeds
    • few springs of thyme or 2 tsp dried thyme
    • vegetable oil
    • 1/4 cup shallots or small onion, chopped
    • 2 cloves garlic
    • salt and black peppercorn, to taste
    METHOD
    1. If using dried mushrooms, soak in water for a couple hours or maybe even overnight if needed.
    2. Make the stock. Please see above for more info. (Omit if using ready-made stock).
    3. Make the barley. In a small pot, boil 3 cups of water and put 1 cup barley in the boiling water. Turn the heat down and cook for 1 hour without cover.
    4. In a medium saucepan, sauté the shallots in a little oil for a few minutes.
    5. Add the garlic and mix.
    6. Add the drained sauerkraut, thyme spring, caraway seeds and bay leaves. Cover with stock. Cook for 1 hour covered.
    7. For the last 10 minutes, add the mushrooms slices.
    8. Take out the larger thyme pieces and bay leaf.
    9. Salt and pepper to taste.
    10. Serve with the barley and hardier bread like rye.

    enjoy!

    Text and photo by twincitiesherbs.