Tag: Eggs

Dinner and a movie- quick ‘n’ dirty


My Man had a work dinner tonight, which meant Grandíssimo, Puppy, and I were left to our own culinary devices. Do I even need to mention that I decided to make something super-easy?

Let me summarize:
This led to this:

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I watched Bruce and Marie (Um Casal Surreal here in Portugal), which was a downer, and then balanced things out with an episode of Castle and some brownies.

Oh, yeah…I finally got around to making some experimental brownies this afternoon.

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For a quinoa-based experiment, they aren’t bad…they turned out a little too ‘Asian’ for my liking, meaning they taste as though they were made with rice flour… Still, there is plenty of chocolate involved, and if you think you’d enjoy tapioca pudding brownies, they might be your thing…

Meanwhile, Grandíssimo is overtired and upset, so this post is getting cut short….

Guest Post from Gal Pal- Portuguese-friendly Apple Bread!


The much-anticipated, very-delightful Apple Bread recipe from my gal pal in Azeitão is posted below! I’ve tried it, and it is crackalicious. She’s not exaggerating about how difficult it is to get our ‘weird’ foreign food to be tested, let alone approved by, the average older Portuguese person. (My mother-in-law, hand to God, once gave me the Portuguese-wiggly-no-finger and spat out a bite of my rosemary shortbread. And she’s a really lovely person. It ain’t easy.)  Let’s give her props for the victory!

 

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Living in Portugal is quite a trip.  The people here really value their history and their traditional recipes.  Beans and boiled meat stirred up in a giant pot is cause for a celebration, and experimenting with new recipes is just not done.  Why would we experiment when we have already perfected everything? Yep, actual quote from a Portuguese cook. She is well-renowned in the northern parts of Portugal for her fried pork meat using nearly 1/2 cup of vegetable shortening and onions.  Needless to say, health is not the primary concern of Portuguese cooks, and thereby, I feel that the excessive sugar in this recipe is justified:) 🙂  I am living here after all.

Getting a mother-in-law to even SAMPLE one of your strange, estrangeiro foods is difficult, if not impossible.  However, this recipe actually made a large Portuguese family smile this winter in the midst of -5 degree freeze and no heat.  Can’t beat that!

Please-the-Portuguese Apple Bread-shout out to allrecipes.com for the base of the recipe!  I have made lots of changes though.
Servings: 8-use one bread pan
1 1/2 c or 330g of flour. If you are cooking in Portugal, use farinha para pão
1 tsp or 1 cdc cinnamon
1/2 tsp or 1/2 cdc baking soda
1/4 tsp or 1/4 cdc salt
1/4 c or 159 ccs of vegetable oil or applesauce. Using the applesauce is healthier, but it does make the bread a bit drier.
3/4 c or 168g of white sugar
1/4 c or 57g of brown sugar
1 egg, beaten
1/4 tsp or 1/4 cdc of vanilla
1 c or 2 small chopped apples
1 c or 1 small package of broken walnuts

In a big bowl, combine flour, cinnamon, baking soda and salt.  Set aside.
In another bowl, mix oil or applesauce, sugar, egg, vanilla and apples.  Stir into flour mixture.  Add nuts and mix.
Grease the bread pan with butter.
Put mixture in the bread pan.  The dough will be pretty thick, and you have to hand-scoop it into the bread pan.
Cook the bread in the oven on 350 degrees Fahrenheit or 175 degrees Celsius.  Or if you are the author of this blog, set your oven to the big flame:) 🙂
Cook for 35-45 minutes. Dump the bread onto the wire rack and let it cool for 15 minutes.

What’s cooking now- Soft and Chewy Sugar Cookies (I HOPE!)


Here’s what I’m working on now:

Soft and Chewy Sugar Cookies on Food.com

Meanwhile, my Frangelico marzipan turned out beautifully. I left it covered on the countertop overnight. It was easy to work with this evening, and now I have little Frangelico marzipan balls coated in chocolate (sprinkled with ground hazelnuts, of course) chilling in the refrigerator.

The sugar cookie dough is resting and chilling a little in the back room (I didn’t have any room in my refrigerator to chill the dough), and soon I’ll roll out little balls and cook them in the oven (currently heating).

The only downside I forsee is that this recipe is not supposed to work well with cookie cutters 😦 Apparently, the soft and chewy goodness spreads out of shape too much.

Not to worry. I’m a survivor.

I’ll make my shortbread cookies (all with a Portuguese-palate-friendly cinnamon…or with some chopped almonds. mmmm…), and I’ll make cute little Christmas shapes with those.

It must be done, on a matter of principle.

Then, the rest of the night will involve trying to make cute gifts out of cookies treats, and using materials I have here to package things ever-so-prettily….

Wish me luck. And Merry Christmas to you. (It’s nearly Christmas Eve Eve now, you know!)

The Spirit of Christmas…


Actually, the full title of today’s blog is “The Spirit of Christmas– not just a cheap, high-proof brandy” …Though booze does play a role in boosting this post’s Christmas cheer.

As I was sitting in traffic a couple hours ago, our car being pelted with rain, I remembered the first food hack I ever wrote down for other people. It was back when I was a vegan (which, in all sincerity, was awesome) and I bastardized a number of recipes to come up with a happy, satisfying, decadent, liqueur-infused chocolate chip cookie for Christmas fun. This must have been five years ago, but you can tell my somewhat relaxed approach to cooking hasn’t much changed in that time.

So, while my calzone is in the oven (vegan, incidentally, and almost no fat…let me know if you want the recipe for that one!), I give to you (cheap, high-proof something or other in hand), a tried and true Christmas tradition…

Gradissima’s Vegan Kahlua Chocolate Chip Cookies

(semi-stolen, veganized, and extra-spirited from another recipe)

No Cholesterol, No Trans-Fats, Lots of Yum.

Ingredients:

  • ½ cup shortening (I use Spectrum Naturals organic shortening)
  • ½ cup margarine, softened (I used Willow Run sticks. Earth Balance is also good)
  • ¾ cup brown sugar (or just double the white sugar. Whatever.)
  • ¾ cup white sugar (I used Florida Crystals)
  • 2 eggs worth of EnerG Egg Replacer (I substituted the water in this with Amaretto! )
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon of Kahlua (plus 3 tablespoons set aside)
  • 1 cup vanilla Silk soymilk (set aside)
  • 1 tablespoon vodka or amaretto (optional –  set aside)
  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 2 cups semisweet chocolate chips
  • 1 cup coarsely chopped walnuts (or whatever you have around – cashews, almonds, etc)

Directions:

  1. Preheat oven to 375 degrees.
  2. Soften your butter…(just in case you forgot to)
  3. Mix your EggReplacer (1 1/2 teaspoon of Egg Replacer plus 2 tablespoons liquid per egg) with a whisk until frothy. (Remember, I had amaretto around, so I used Kahlua and Amaretto –equal parts—for the liquid in the “eggs” mmmmmm….Christmas cheer.)
  4. Cream together shortening, butter, sugars, and “eggs”
  5. Add the rest of the ingredients (not the soymilk, vodka, and 3 tablespoons Kahlua that are set aside) and mix well. Spoon and ball the dough and place on cookie sheet.
  6. Bake for 10-12 minutes.
  7. Pour soymilk, vodka, and 3 tablespoons of Kahlua over ice. Stir, drink and enjoy while waiting for your cookies to bake. Mmmmmmmmm.
  8. If your cookies burn, repeat step 7.

Have a Merry Christmas, and think of me when you enjoy this recipe!