The other day, I made Blue Corn and Quinoa Corn bread from scratch, following the recipe from Candle Cafe Cookbook, and was slightly ataken back by its blue-greenish color, probably attributed to the blue cornmeal ingredient, but LOVED the taste. Delicious and nutritious. Quinoa is one of my all-time favorite grains; I can't get enough of it. While the bread itself is addicting, the texture is too crumbly, even after I've toasted it, and falls apart at the press of butter spread. Do you have any tips and ideas about how to make the texture more firm without compromising its quality?
I really enjoy making pizzas now that I've figured out how to make my own whole-meal crusts. I made this two days ago and my boyfriend love loved it. There is something about the combination of red lentils and pumpkin...
This serves about 2.5 people
1 wholemeal crust (2 cups of whole meal flour, 1 sachet of yeast, 1 cup of warm water, a bit of salt, pepper and oregano, mix together, form a ball with the dough and drizzle olive oil on the sides of the mixing bowl, then proceed to roll the ball of dough around the side to cover in oil and let sit, covered until dough rises, usually about 20-25 mins)
2 cups of cubed pumpkin (small cubes) 1/2 onion, coarsey 1 cup of cooked red lentils (simmered down to a thick sauce and spiced with powdered ginger, ground coriander, quality curry powder, salt and pepper, onion salt and ground cumin) 1 red capsicum (red bell pepper) extra virgin olive oil for sautee-ing
Preheat oven to 170 C (375 F)
After you've got the dough rising and the lentils cooking. Heat a bit of oil in a good pan and proceed to sautee the pumkin, onion and capsicum with salt and pepper until the pumkin is semi soft and the capsicum and onions have browned a bit.
Roll out the dough into whatever shape you wish in a pan. Spread the lentils over the surface of the dough as you would with your standard pizza sauce. Then place the vegetable mixture on top of the lentils.
Bake in oven for 15 to 20 minutes or until crust has browned. Enjoy!
I'm in the process of enjoying the most amazing, fabulous salad ever. Really.
Wildly assorted organic mixed greens (my roommate brought back a bag from the farmer's market; there are leaves in here I've never seen before!) Green apple Organic blueberries Walnuts, sunflower seeds and poppy seeds Lettuce and nasturtium flowers from our garden
... all dressed with maple syrup, balsamic vinegar and a little grapeseed oil.
I think kale is officially my favourite veggie, too.