Posts tagged ‘cinnamon’

December 15, 2011

Food: Whole Wheat Pumpkin Waffles with Maple Cinnamon Butter.

I know. These were supposed to be a healthy breakfast but then it turned into a sweet indulgence. They are worth it.

Whole Wheat and Flaxseed Meal makes you feel good about eating these. The maple cinnamon butter does too.

And I can’t forget the pumpkin.

I am determined to keep pumpkin in my diet forever – I mean it shouldn’t just be brought around the Holidays.

They look pathetic without butter.

Whole Wheat Pumpkin Waffles with Maple Cinnamon Butter

adapted from Bob’s Red Mill, Multi Grain Waffles

Yields 6 waffles

Ingredients:

  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 cup flaxseeds meal
  • 3/4 cup Whole Wheat flour
  • 1 teaspoon baking powder
  • 1 pinch of ground cinnamon
  • 1 pinch of ground nutmeg
  • 1/4 cup Vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 3/4 cup plain yogurt

Method:

Preheat waffle iron to medium heat.

1. Combine dry ingredients. In a medium bowl, mix together wet ingredients. Using a whisk, add the dry ingredients to the wet ingredients, mixing well to combine.

2. Spray waffle iron with cooking spray, liberally. Pour mixture into waffle iron. Cook throughly, or until waffle iron indicates they are done. Remove from iron and serve hot with maple cinnamon butter and maple syrup.

To make Maple Cinnamon Butter : Combine 2 tablespoons softened butter, 2 pinches cinnamon and 1-2 teaspoons REAL maple syrup.

 

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February 22, 2011

Food: Cinnamon and Ancho Chile Chicken Enchiladas

Cinnamon? Yes, that’s right. Mr. A was impressed. And I must say that I was too. These wouldn’t be the same without my dear old friend cinnamon.

I used to think cinnamon was just a breakfast spice but holy smokes I was pleasantly surprised. The combination of earthiness (is that a word?) from the cinnamon and the depth of the ancho chile (and of course all the other ingredients) was an amazing party in our mouths. That sounds weird but honestly, these are now on my dinner circuit.

I was only cooking for 2, but of course this recipe can be doubled if you had a larger crowd.

Makes 7 Enchiladas.

Ingredients:

  • 2 chicken breasts, trimmed but left whole
  • 1 teaspoon cumin
  • 1 teaspoon ancho chile powder ( you will use more it this later on)
  • water
  • 2 cups salsa verde (medium, store-bought)
  • 1/2 – 1 teaspoon cinnamon
  • 2 teaspoons ancho chile powder
  • 1 teaspoon chili powder (medium & salt free)
  • a few dashes of cayenne pepper
  • sprinkle of red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 medium-sized zucchini, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped red pepper
  • 1/4 cup chopped green pepper
  • salt and pepper
  • flour tortillas
  • 2 cups Mexican blend cheese or grated pepper jack or your favorite melting cheese
  • to garish (optional) sour cream, cilantro and/or more salsa verde

Preheat oven to 400 degrees.

1. Place chicken, cumin and ancho chile powder into pot. Cover chicken with water. Place on high heat, covered. Once at a boil turn heat down to medium high and tilt the top so some of the steam can escape. Boil for 20 minutes or until you know the chicken is done. Remove chicken- place in bowl to cool. Discard cooking liquid. The next few steps can be completed while the chicken is brewing.

2. Combine salsa verde and all remaining spices together in a small bowl. Set aside.

3. Saute zucchini, onion and peppers together on low to medium heat. Sprinkle with salt and pepper. Stir occasionally so that the veggies don’t burn – they should cook in about 5 minutes. I sprinkled a little more ancho chile powder on top of the veggies while they were sauteing – love that stuff. Remove from heat.

4. Shred the chicken – either with two forks or pull apart with your fingers (the best cooking tool around). Pour 3/4 of the salsa verde and spice mixture into bowl with chicken. Mix so that chicken is coated.

5. Microwave tortillas for 45 seconds – warming them makes them easier to roll. Spray your glass baking pan with cooking spray or place a thin layer of salsa verde- this helps prevent the tortillas from sticking. This is when I set up a little assembly station with all the ingredients for me to build the individual enchiladas.

6. Place cheese onto tortilla, then a small amount of chicken, then a small amount of veggies (I say small amount because you want to ensure you can roll them and the two ends of the tortilla will meet together). Roll and place seam side down into glass pa.n. Repeat. Pour the remaining salsa verde and spice mixture on top of prepared enchiladas. Sprinkle more cheese on top.

7. Cover pan with foil. Cook for 20-25 minutes. I turned my oven up to 425 after 20 minutes and cooked them for an additional 10 minutes – just to ensure they were smoking hot.

8. Garish with some sour cream and many more salsa verde and a few sprigs of cilantro (optional).

I cooked some black beans with jalapeño’s and smoked paprika to add to the side of our plates.

** Spicy note: Of course if you don’t like things spicy, you can use mild salsa verde, chili powder and leave out the cayenne pepper and red pepper flakes.

February 3, 2011

Food: From Scratch, Cinnamon Bread.

I heart cinnamon toast. I love it even more when it comes right out of the oven with a pad of smeared butter…

My baking skills are not what you call fine tuned. I’m a work in progress when it comes to baking in this mile high city. Plus with baking, I’m forced to follow a recipe when I want to add a little of this and a little of that. So here goes another trial of my baking experiments.

This is FABULOUS! Thanks to the lovely Pioneer Woman; her pictures really stole my stomach aches.

  • 1 cup Milk
  • 6 Tablespoons Butter
  • 2-½ teaspoons Active Dry Yeast
  • 2 whole Eggs
  • ⅓ cups Sugar
  • 3-½ cups All-purpose Flour
  • 1 teaspoon Salt
  • ⅓ cups Sugar
  • 2 Tablespoons Cinnamon
  • Egg And Milk, Mixed Together, for brushing
  • Softened Butter, for greasing

1. Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

2. Combine flour and salt.

3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

5. Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

7. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

8. Preheat oven to 350 degrees.

9. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. (I cooked mine for 52 minutes – no idea why but it was cooked perfectly in the middle)

10. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

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