seeded whole grain no knead bread

If you’ve never tried baking your own bread before, you’ll be out of excuses after you discover the no knead bread phenomenon. After reading dozens of blogs and articles about it, I decided to dive in, and I haven’t looked back. I’ve experimented with cranberry walnut bread, olive bread, lemon rosemary bread and a seeded whole grain bread, each one coming out even greater than the last. The best thing about no knead bread is that you can throw in any filling you want, with just about any mixture of flours, and it will come out perfectly.

According to Wikipedia, “No-knead bread is a method of bread baking that uses a very long rising time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.”

The best part about it is that you mix the dough and then forget about it for 24 hours. I like to put my dough together on Saturday morning, then dump it out on Sunday morning, shape it into a ball, let it rest for a few more hours, bake it, and then slice it so we have bread for the week. The crust is crisp and crunchy, and the interior of the bread is holey and light – perfection.

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recipe inspired by Makin’ it with Frankie

  • 2 cups warm water
  • 1/2 tsp dry yeast or instant yeast
  • 1 tbsp kosher salt
  • 1 tbsp olive oil
  • 1 heaping tbsp honey or molasses
  • 2 cups whole wheat flour
  • 1 cup rye flour
  • 1 cup buckwheat flour
  • 1 cup sunflower seeds
  • 3 tbsp flax seeds
  • 2 tbsp caraway seeds

Pour the warm water into a large bowl and sprinkle the yeast on top. Whisk it together until it starts to foam. Then sprinkle the kosher salt in, followed by the olive oil and honey. Whisk them all together until mixed. Using the scoop and level method, dump in the three flours. Using a wooden spoon, fold it all together until the flour is all mixed in. It won’t be very pretty, but don’t worry. Cover the bowl with saran wrap or a plastic bag and put in in a warm corner of the kitchen for 24 hours.

The next day it should have risen a bit and look like this:IMG_3340

Dump in the sunflower, flax and caraway seeds and mix together with a wooden spoon. As you can see, I also dumped in some poppy seeds. IMG_3343

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Pour the entire mixture into a loaf pan that has been sprayed with cooking spray or buttered and floured. Smooth out the top with a rubber spatula. Let it rest. (Alternatively you can bake it in a dutch oven lined with parchment paper. For this bread, I find it easier to slice and toast in the loaf pan shape)

Place a baking dish on the bottom rack of the oven and preheat it to 450 degrees.

Sprinkle the top of the bread with any additional flax seeds, caraway seeds, and oatmeal if you desire. Then slash a thin line through the middle of the bread. 

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When you’re ready, pour one cup of water into the baking dish on the bottom rack of the oven, and put your bread on the middle or top rack.

Let it bake for 50 minutes without opening the oven door (to avoid releasing the steam), and when you take it out, it should look like this:IMG_3353

I like to slice it thinly and freeze it, so that it stays fresh and can be easily toasted throughout the week.

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Stay tuned for the other no knead bread recipes that I made!

roasted eggplant with yogurt-tahini sauce and cumin-crisped chickpeas

One of my favorite finds in New Orleans so far has been the Hong Kong Market on the West Bank. It’s an awesome asian supermarket that fills my chinatown void and has some of the best produce in all of nola.

They have the most awesome selection of eggplants. Baby italian and indian eggplants and the long and slender asian ones. Whenever I make the trip over there, I always pick up an assortment of eggplants and run home to make this Smitten Kitchen cookbook recipe.IMG_3118

The combination of the roasted eggplant, thick and creamy yogurt tahini sauce, fresh parsley and crispy chickpeas is nothing short of perfection. It would be an awesome appetizer for a party, or a nice light dinner.

roasted eggplant with yogurt-tahini sauce and cumin-crisped chickpeasIMG_3122

1- 15.5 oz can of chickpeas, drained, patted dry on paper towels
5 tablespoons olive oil
Course or kosher salt
Freshly ground black pepper
1/2 teaspoon ground cumin
3 pounds small italian eggplants

yogurt-tahini sauce

1/3 cup tahini
2/3 cup thick plain greek yogurt
3 tablespoons freshly squeezed lemon juice
2 garlic cloves, minced
1/2 teaspoon table salt
1/3 cup cold water
2 tablespoons coarsely chopped fresh flat leaf parsley

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Preheat the oven to 425 degrees and toss the chickpeas with 2 tablespoons olive oil, 1/4 teaspoon coarse salt, freshly ground black pepper, and ground cumin. Spread them on a baking sheet and roast them on the top rack for 30 to 40 minutes, shaking it every now and then until they are browned and crisp.

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Brush a large baking sheet with a generous tablespoon of oil. Halve the eggplants lengthwise, arrange them, cut side up, in one layer on oiled sheet. Brush the cut sides lightly with a little additional oil, and sprinkle them with generously with salt and freshly ground black pepper. Roast for 15 minutes and then flip them over and roast them for another 15 minutes.

while those are roasting, make the yogurt-tahini sauce

Whisk together tahini, yogurt, lemon juice, garlic and salt. The mixture will become very thick, so add water a tablespoon at a time, until the mixture is smooth but thick.

to serveIMG_0014

Arrange the eggplant cut side up and dollop generously with yogurt-tahini sauce. Sprinkle with crisped chickpeas and parsley. Eat immediately. IMG_0013

bon appetit!

 

the meatball shop’s veggie balls

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Okay so I know that veggie balls may not sound that appealing to most of you, but  I have made these three times now and I have to admit that they are REALLY good. The NY Times featured the recipe in an article about The Meatball Shop in NYC, and said that the restaurant staff eat these around the clock which isn’t surprising now that I know how tasty they are.

The first time I made them we put tomato sauce on top and had sautéed greens on the side. The second time I made an impromptu cilantro pesto and I put that on top. Both were good, so experiment as you please! 

Lentils, parmesan cheese, toasted walnuts, fresh parsley, sautéed mushrooms – what could be bad?

the meatball shop’s lentil veggie meatballs

2 cups lentils
1/4 cup plus 2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 tablespoon chopped fresh thyme
2 teaspoons salt
3 tablespoons tomato paste
8 ounces button mushrooms, wiped clean and sliced
3 large eggs
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
1/4 cup finely chopped walnuts

1. Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft but not falling apart, about 25 minutes. Drain the lentils and allow to cool.

2. Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

3. Add the eggs, Parmesan, bread crumbs, parsley and walnuts to the cooled vegetables and lentils and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.IMG_2515

4. Preheat oven to 400 degrees. Drizzle the remaining 2 tablespoons olive oil into a 9-by-13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

5. Roll the mixture into round golf ball-size meatballs (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/4 inch of space between the balls and in even rows vertically and horizontally to form a grid.
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6. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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Yield: About 2 dozen 1 1/2-inch meatballs.

Bon Appetit!

homemade hummus

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You’re probably starting to notice by now that I love making things at home that people typically buy, my favorites being granola, bread and now hummus.

I absolutely love hummus but it has gotten pretty expensive at the supermarket and is also pretty high in fat and calories, which can get dangerous since hummus is so addicting. It turns out, hummus is one of the easiest things to make and takes about five minutes at most, so there’s really no excuse. The hardest thing about this recipe is washing the bowl of the food processor at the end.

Once you’ve made it at home it will be hard to go back.

I’ve made hummus a few times before, but this time I decided to try something new. I made my own tahini, and I followed a recipe from Smitten Kitchen which says to remove the outer skin from each chickpea because it makes the hummus more smooth and creamy.

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I made this for a second time today and didn’t have the time to shell each chickpea. I think i’ll go back and forth, but definitely give it a try! I also added some chipotle peppers in adobo from the can to make it chipotle hummus, which was smoky and delicious. Hummus can be flavored in so many different ways: roasted red pepper, spinach, horseradish, harissa, the list goes on – get creative!

homemade hummus

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  • 1 15-ounce can of chickpeas, drained but reserve the liquid for later
  • 1/2 cup tahini paste (either homemade or store bought)
  • 2 tablespoons freshly squeezed lemon juice, or more to taste
  • 2 small cloves garlic, roughly chopped
  • 3/4 teaspoon table salt, or more to taste
  • Approximately 1/4 cup water or reserved chickpea broth

To make homemade tahini, first preheat the oven to 350. Spread the sesame seeds on a shallow baking tray (I used about 2 cups worth that I bought in the bulk section) and bake, shaking frequently, until fragrant, 8 to 10 minutes.
Add the sesame seeds to the bowl of a food processor and process for a minute or so. IMG_2081IMG_2082

Slowly drizzle in 1/4 cup of olive oil for every cup of seeds, pulse until a thick paste forms, scrape down the sides, and add more olive oil if needed until it reaches a consistency you like. Store in glass jar or tupperware tightly covered in refrigerator.IMG_2084

Drain the chickpeas (saving the chickpea broth for soups or to thin the hummus, if desired).

Whether fresh or canned chickpeas: Peel your chickpeas. IMG_2075

Here are the methods I found from the post and comments on Smitten Kitchen:

“take a chickpea between your thumb and next two fingers, arranging the pointy end in towards your palm, and “pop!” the naked chickpea out. Discard the skin.”

“lay them out on a papertowel and lay another towel on top. Roll your hands on top of the whole thing and the peels will kind of slide off under there.”

“fill a large bowl with water, dump in your cooked chickpeas, pick them up in handfuls and rub together, let the water settle and many of the skins will rise to the top where they can be drained off.”

In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides. IMG_2085

Add the tahini (pictured below is my homemade tahini which is darker than store bought), lemon juice, garlic and salt and blend until pureed. IMG_2086

With the machine running, drizzle in water or reserved chickpea liquid, 1 tablespoon at a time, until you get very smooth, light and creamy mixture. I find I need about 4 tablespoons for this volume, but you may need slightly more or less.IMG_2088

Taste and adjust seasonings, adding more salt or lemon if needed. Hold off on adding more garlic because Deb says the garlic flavor gets stronger as it sits in the fridge. This is also where you can add the additional flavors I talked about earlier. Click here if you need some flavor inspiration.

Bon Appetit!

 

stuffed artichokes

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Artichokes have been one of my favorite foods since I was a little kid. My mom always stuffed them with breadcrumbs and I loved alternating between dipping the leaves in melted butter and red wine vinegar.

I know that artichokes can be intimidating, with their sharp prickly leaves and bitter choke, but I’m here to tell you that the effort is so worth it, and once you learn how, preparing artichokes can be quite therapeutic.

Just this week the New York Times published an article entitled the 9 Ways to Make the Most of an Artichoke, which explains how to prepare artichokes raw, stuffed or sautéed, and provides recipes for each.

Stuffed Artichokes

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  • 1 lemon, halved
  • 4 whole artichokes
  • 2-3 cup fresh breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1 small garlic clove, minced
  • 2 tablespoons chopped fresh parsley leaves
  • Freshly ground black pepper
  • 1/4 cup EVOO

Squeeze the lemon halves into a large bowl and fill the bowl with cold water. To prepare them stuffed, first use scissors to cut off the prickly tops of the leaves and disgard any hard outer leaves. Then slowly tug the leaves outward to loosen them for the filling and dig out the sharp little leaves on the inside with a spoon until it’s nice and clean. Also be sure to trim off the stems so each artichoke can sit flat in the pot. I cut up the stem into little circles and steamed them along side the artichokes. As each one is completed, place it in the lemon water to prevent it from discoloring.

In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

Stuff the filling into the middle and also pull each leaf open slightly and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Squeeze lemon juice over the top. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn’t boil dry. Add more water if necessary.

Serve each artichoke hot, on an individual plate with melted butter and red wine vinegar in little ramekins to dip. Also be sure to put out big bowls on the table to deposit the leaves in once you’ve eaten them.

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banana bread two ways

i love banana bread. i also love chocolate zucchini, pumpkin, lemon poppy seed and cranberry walnut breads. the dilemma i always face when making these quick breads is deciding whether i should make all of the healthy substitutions i know (swapping out the oil for applesauce/yogurt, the white sugar for agave/honey, the egg for ground flaxseed and water, etc) and risk potentially sacrificing some of the flavor or whether i should go all out and use the oil/butter/sugar as written. luckily, when i set out to make banana bread this weekend, i realized i had eight ripe bananas in the fruit bowl and it dawned on me that i could make both the healthy whole wheat flaxseed recipe and the jacked up butter and bourbon recipes that i had been eyeing online. so i did.

whole wheat flaxseed banana bread

healthy goodness

Inspired by this and this.

Makes 1 loaf

4 tablespoons olive oil
1/3 cup greek yogurt
1/4 cup honey or agave
¼ cup light brown sugar
2 eggs, beaten
1 tsp. pure vanilla extract
4 bananas (ripe and mashed)
¼ cup ground flaxseed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup whole wheat flour
For the topping: 1 tbsp ground flaxseed, 1 tbsp brown sugar, 1 tsp cinnamon

Preheat oven to 350 degrees F.

In a medium mixing bowl, whisk together oil, yogurt, brown sugar and honey/agave until well blended. Add eggs and vanilla and whisk until well mixed. 

Stir in mashed bananas until well combined.

Sprinkle the spices, ground flaxseed, baking soda and salt over the mixture and mix in.

Add the flour last and mix until just incorporated and no flour spots remain.

Pour into loaf pan that’s buttered, greased or sprayed with cooking spray. In a small bowl combine the ground flaxseed, brown sugar and cinnamon and sprinkle over it over the top. 

Bake for about 50 minutes to 1 hour or until a wooden stick inserted center comes out almost clean. Let cool in pan on a wire rack for about 30 minutes. Remove from pan and cool completely on wire rack.

bourbon, spice and chocolate chip banana bread

admiringly found on smitten kitchen

4 ripe bananas, smashed
1/3 cup melted salted butter (if you only have unsalted as I did, add 1 tsp of salt later)
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
handful of chocolate chips (optional)

Preheat the oven to 350°F.

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the brown sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in.

Add the flour last, mix until just combined. Sprinkle chocolate chips over the top if using (and you really should) and mix to combine. 

Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve.

the verdict? as expected, both are SO good in their different ways. the healthy one has become our go-to breakfast: a nice thick slice toasted and slathered with natural peanut butter, eaten alongside greek yogurt and blueberries, or devoured all by itself. the decadent one makes the most perfect after dinner pick me up: moist and filled with melted pockets of chocolate, with the faintest smell of butter and bourbon. YUM. if you can’t pick one, just make both!

bon appetit,

edie

easy roasted tomato soup

I don’t know how this happens…my last post was a new years resolution to blog once a week and then BAM! it’s February 15th and I haven’t posted yet. I’m very sorry, dear readers, I promise to do better!

Life in New Orleans has been pretty crazy lately, with two weekends of mardi gras, the city hosting the superbowl in between, and valentines day. I’m so ready to detox from all of the drinking and eating I’ve been doing, and this roasted tomato soup is just the thing to soothe my sore throat and nurse me back to heath.

I’ve always made Campbells tomato soup with sauteed celery and onions when the craving came around, but knowing how much sodium is in those cans of soup, I started to investigate how I could make the soup myself. It turns out, this soup is incredibly easy to throw together and tastes infinitely better than the Campbell’s version.

easy roasted tomato soup

adapted from the Food Network

2 (14-ounce) cans whole peeled tomatoes or diced tomatoes
extra virgin olive oil to drizzle over tomatoes
Salt and freshly ground black pepper
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 cup chicken or vegetable broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup cream or milk (optional- I didn’t use it)

Preheat oven to 450 degrees F.

Strain the canned tomatoes, reserving the juices, and spread onto a baking sheet. If using whole peeled tomatoes, cut them in half. Season with salt and pepper, to taste, drizzle with olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat 2 tbsp olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted canned tomatoes, reserved tomato juices, broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and 1/2 cup cream or milk, if using. Take out the bay leaf. Puree with a hand held immersion blender if you have one, otherwise transfer to a blender or food processor and process until smooth.

 

bon appetit!

2013: the year of the blog

happy new year my friends!

i hope you all a nice and relaxing holiday season filled with loved ones and more importantly, lots of delicious holiday fare! for me, it was a nonstop wine-ing and dining fest from thanksgiving through new years, as it goes. but you won’t find any regret here! the food i ate was delicious and oh so worth it.

to give you a little taste of all the wonderful things i ate, here are a few pictures:

braised beef short ribs over polenta with freshly grated horseradish

homemade stuffed artichokes

one can never have enough latkes

three bean, beer, and fire roasted tomato chili (recipe to come!)

homemade lemon bars (recipe to come!)

california tomatoes at the calabasas farmers market

2013 is the year of the blog because i really want to focus more on writing new posts and improving the blog this year. my goal is to post once a week, but hopefully more often. i have some really great recipes in store for you, so please stay tuned. thanks for supporting eating with edie!

thanksgiving recipe ideas

My mom and I are in charge of Thanksgiving this year, a role which I take very seriously! For the past few weeks I’ve been trolling the internet for recipe ideas and the list below is what I’ve come up with. I hope this gives you some inspiration for your Thanksgiving table and maybe a new recipe or two to try! Please help us decide what to make…

I would love to see links to your favorite recipes in the comments section down below!
Bon Appetit,
E

mushroom bourguignon

Where did fall go?! Doesn’t it feel like you were just starting to enjoy the changing leaves and pumpkin spice lattes when winter arrived? Disclaimer: winter hasn’t arrived in New Orleans but spending my entire life in NY I can remember what the first snow feels like and it isn’t fun, especially when it comes in early November! Anyway, I hope everyone is staying warm and that my friends and family in the Northeast are quickly recovering from the hurricane. 

mushroom bourguignon

From the moment I first discovered this Smitten Kitchen recipe I knew it would be a winner. If your first thought is: why bourguignon without the beef? I can assure you that you wont miss it for a second. The mushrooms are meaty and tender and they soak up the complex red wine infused broth. I’m also a sucker for anything with pearl onions and egg noodles, so there you have it folks, this is basically my dream dish.

adapted from Smitten Kitchen, serves 4

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (I used a mix of portobello and cremini)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (I used vegetable)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half.

Stir in the tomato paste and the broth.

Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Until next time, bon appetit!!