Just because it’s Friday and this was delicious when we had it the other week and we haven’t posted much this week, I present you with the Smashed Chickpea Sandwich! Recipe via Smitten Kitchen. Eat it.
I made these Sunday night using rice flour and oat flour, coconut oil and a few other things. They came out OK. A little too crumbly because of the oat flour, but that’s all I had in the house and wanted to see what I could create. I made the dough, divided it up and then to one portion added some minced sage (we had stored some in the freezer), salt and pepper and a handful of cheddar (left over from our PBS potluck). The other half got some dried cranberries, bits of chocolate (from Easter, yes we got Easter baskets) and some sugar. We ate the cheddar/sage scones for breakfast and had the sweet scones with tea.
Inspired by the beautiful women over at We Like to Cook and Eat and clementines that my mom was going to throw out this weekend, I decided to make a quick bread with their “Clementine Muffin” recipe. I assured my mother that the clementines would be perfect for me to take, even though they were past their prime. At home, I modified the recipe a bit since we didn’t have some of the ingredients and it came out tasting wonderfully.
Clementine Tea Cake
- 4 clementines
- 1/3 cup sugar
- 1/3 cup vanilla simple syrup or 1/3 cup simple syrup with some vanilla extract mixed in
- 1/3 cup of cooking water (I will explain below)
- 1 banana
- 2 eggs
- 3 tablespoons canola oil
- 1 cup whole wheat pastry flour
- 1 cup oat flour (I processed about a cup of oats to make oat flour)
- 1 tablespoon baking powder
- 1 tsp salt
- sugar in the raw (turbinado sugar) – a few tablespoons or packets
- Boil the clementines in plenty of water for about 45 minutes. Do this while you make dinner if you like. At some point preheat the oven to 375F.
- Remove the clementines and save the water they boiled in. Process the clementines in a food processor, scraping down the sides after a few pulses to get a smooth paste.
- Add the banana, eggs, sugar, simple syrup, 1/3 cup of the clementine cooking water and the oil. Process it all!
- In a large bowl, mix the dry ingredients. Make a well in the middle and add the liquid ingredients. With a few swift strokes, mix everything together until combined. Do not over mix!
- Place in a greased and floured loaf pan. Sprinkle with some turbinado sugar for some sparkle and bake for about 40 minutes or until golden brown and a toothpick comes out cleanly from the center.
- Let cool and eat for breakfast, snack, tea-time or dessert.
It’s pretty adorable. We ate it all up.
As I said in my last post, ramps are back! I love the flavor of ramps and would gladly buy many many pounds of them, but since they are a little over $9 a pound, it’s not in our budget. In celebration, I cooked up some ramps and pasta last night and we had it with olive bread (thanks mom) and some quick pesto that I also made last night. Swoon.
- bunch of ramps (6 or 7, more if you’ve got em), chopped and washed (leaves and steam)
- 3 shallots, finely chopped
- 1/2 lb pasta
- salt and pepper
- olive oil
- Parmesan or Pecorino
- wine (if you’ve got some)
- Bring a large pot of generously salted water to boil and add some olive oil. Add the pasta and give it all a good stir. Cook until al dente.
- Meanwhile, heat up a couple of tablespoons of olive oil or butter in a small pan. Add the shallots and cook until lightly browned. Throw in a splash of wine (white is best) if you have some around, if not, no biggie, just add a splash of pasta water.
- Add the ramps and cook for a few minutes.
- Pour the whole mess over the cooked and drained pasta. Add some grated cheese and pepper and taste. Add salt if necessary. Stir it up.
To add on to this week’s budget, I spent $3.52 this weekend, getting some bread and cheese. So this week, we only spent $24.57. Which is a nice little cushion because we should probably get some olive oil this week. For breakfast today, we made a delicious scallion and cheddar cheese scramble and had that with toast and veggie bacon that my mom pushed on us during Easter.
Scallion & Cheddar Scramble
- 4 eggs
- salt and pepper
- pat of butter
- 1 finely chopped scallion
- 2 slices of cheddar cheese
- Whisk the eggs with some salt and pepper in a bowl.
- Heat a good, non-stick pan over medium heat. When the pan is hot, pour in the eggs and immediately start stirring. Turn heat to low and keep stirring.
- Add the scallions and the cheese and stir until cheese melts and eggs are set.
Happy Easter folks! The story behind this bread is lengthy and can be read on my old food blog here (yes, there was a food blog before $30/Week). I’ll post the recipe below though for easy reading purposes. This bread is delicious toasted and slathered with butter and jam or with cheese or with peanut butter or with chocolate or with ANYTHING. I highly recommend making it on all days, not just for Easter.
Portuguese Easter Bread
1 package active dry yeast (2 1/2 tsp)
1/4 cup water, warm (115F, use thermometer!!)
1 cup sugar, take out a tablespoon and put it aside
1/2 cup peeled, boiled and mashed up potatoes (any type of starchy kind)
1 tsp fresh lemon juice
1/4 cup milk, warm (110F)
1 tsp salt
3 large eggs (at room temp)
1/4 cup butter (at room temp)
4-6 cups all purpose flour (varies)To Do:
Note: This bread really requires a stand mixer as the dough gets VERY stiff. If you want an arm workout though, I won’t stop you.
- In the bowl of a stand mixer place warm water, yeast, 1 tablespoon of sugar and the mashed potatoes. Let stand for 5-7 minutes, until bubbly.
- Add remaining sugar, lemon juice, milk, salt, and eggs (mix one at a time!) and 2 cups of flour, mixing very thoroughly with the paddle attachment of the mixer.
- Once all mixed up, switch to dough hook and add 1 3/4 cups more flour and butter, cut into small pieces. Mix on low speed until smooth, then add remaining flour a few tablespoons at a time until dough comes away from the sides of the bowl and clings to the dough hook. This could mean almost 6 cups total of flour or 4. I don’t know why (probably humidity and other mysterious things), but I usually make it with 5 and at my mom’s place we only needed 4. It helps also to touch the dough while in the mixer – if it clings to the dough hook and is springy when you touch it, proceed to the next step.
- Place the ball of dough on a lightly floured surface and knead for 3-5 more minutes to ensure smoothness- you want a nice, elastic dough. Place dough in a large bowl that has been oiled (tablespoon of olive oil should do it) and cover with plastic wrap. Let rise until doubled, 2-3 hours in a warm place.
- Turn dough out on a lightly floured surface and knead for a few minutes and divide dough in half. The dough can be shaped into two loaves as desired or shaped into rectangles and placed in two greased loaf pans. Place free form loaves on a parchment-lined (important to use parchment paper) baking sheet. Cover dough with a clean dish towel and let rise for 45 minutes. While waiting, preheat the oven to 350F.
- Brush dough with a mixture of one egg and 2 tablespoons of water for a glossy glaze, if desired. Bake for 35-40 minutes, until golden. Loaves will sound hollow when tapped on the bottom. Cool it completely on a wire rack before slicing.
As Bittman wrote, “whether it’s legit for Passover is not a question I’m going to address”, but this homemade matzo (flatbread?) is delicious, easy to make and good for when your not-super-strict household is trying to have some matzo to go with their kugel. Here’s the recipe – we used black Hawaiian sea-salt to top them off and whole wheat pastry flour (had to add a bit more flour than this recipe called for in order for the dough ball to get less sticky).
Since we had brown rice in the pantry and some asparagus and 1 cup of flat birthday champagne in the fridge, I decided that some non-traditional risotto would be fun and tasty.
Brown Rice Risotto w/Asparagus
- 1/2 red onion, diced
- 1 tablespoon olive oil
- pat of butter
- 3-4 cloves garlic, minced
- 1 cup brown rice
- 1 cup champagne or white wine
- 1 quart vegetable stock (if you don’t have a whole quart, you can mix water with stock – it will still be flavorful, but not as much)
- 1 lb of asparagus, chopped – set the tips aside
- salt and pepper to taste
- Heat the olive oil over medium heat in a large pot and add the onion. Cook until onion is translucent and add the garlic and deglaze with a bit of the wine.
- Cook for about 5 minutes and then add the rice. Stir until the rice is evenly coated with oil and then add about a cup of stock.
- Continually stir until the stock is absorbed and then add the rest of the wine. Keep stirring until the wine is absorbed.
- Add the rest of the stock and stir. Reduce heat to a simmer and cover.
- Instead of a traditional risotto where you keep stirring and adding small increments of liquid, you can let the brown rice simmer for a while and just keep checking on every few minutes, giving it a couple of good stirs as you do so. Once you see that the liquid has been reduced a bit, taste the rice. If it is creamy and has a little bite to it, add the asparagus (except the tips). Let that cook, uncovered for a few minutes and add more stock if you think the mixture is getting too dry.
- Then add the asparagus tips and cook for only a minute or two. Season with salt and pepper (and, if you have it, some Parmesan would be nice) and serve.
We have posted a similar picture of this before, but never the recipe. It’s really easy (and really good). Use this recipe for the crust.
Also, we have been to the Coop this week and I scanned the receipt, but forgot to upload it! So $6.50 + $19.21 = $25.71
Swiss Chard Filling
- 1 large onion, finely chopped
- glug of olive oil (about a tablespoon, but feel free to use more or less depending on your love of olive oil and waistline)
- 3 cloves garlic, crushed
- 1 bunch of Swiss chard, finely chopped
- salt and pepper to taste
- Preheat oven to 350F. Saute onion in a large frying pan with olive oil until it gets soft and a bit brown.
- Reduce heat to low and add garlic and 2 tablespoons of water and cook until fragrant and everything is a golden brown color.
- Add the Swiss chard to the pan. Stir until everything is evenly combined, add a bit of salt and pepper, cover and cook for a few minutes. Remove lid and taste. If the chard is tender to bite, but not mushy, it’s done.
- Put the mixture in a big bowl and let it cool in the fridge (or freezer if you don’t have enough time).
To Make the Tart:
- Prepare the crust per this recipe (don’t forget to prick the bottom of the tart and add some cheese)
- Place the chard filling in the tart crust.
- Crack 4 eggs over the top of the chard.
- Season with salt and pepper and add some grated cheese on top.
- Bake for about 35-40 minutes.
This tart also makes a fabulous breakfast/brunch meal and is quite good the next day.