Category Archives: Try It Out Tuesdays

Try It Out Tuesdays: Apple Bread

Hello Hello Hello

Happy Belated Canada Day!

Yesterday was a pretty awesome day…the husband + the boys spent the day at the beach. It was just lovely! The water was still too cold for us to go swimming in – although I saw some kids who didn’t seem to mind the cold water – but the boys went in and had lots of fun just playing at the beach.

When we got home, we were all pretty exhausted. The husband and boys took an afternoon nap while I baked some delicious apple bread in the kitchen.

apple breadThis recipe makes 2 small loaves

Ingredients

  • 1 cup whole wheat flour
  • 1-1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 3 egg whites
  • 1/3 cup grapeseed oil
  • 1/2 cup coconut milk
  • 3/4 cup plain natural yogurt
  • 2 tsp vanilla extract
  • 2 medium apples – peeled and cut into small squares

Directions

  1. Preheat oven to 350F and prepare baking pans.
  2. In a medium bowl mix all the dry ingredients together – flours x2, baking powder, baking soda, and salt.
  3. In a large bowl mix all the wet ingredients together – egg whites, milk, yogurt, oil and vanilla extract.
  4. Pour the dry ingredients into the wet ingredients, slowly. Make sure to mix thoroughly.
  5. Pour batter into pans and bake at 350F for 15 minutes and then at 330F for 30 minutes or until toothpick inserted in the centre of loaf comes out clean.

apple bread I am just getting the hang of the oven at my new home. I find 350F is a little too hot for my little bread loaves. As you can see in the picture, the change in temperature though worked great! The outside was nice and golden while the inside was perfectly moist!

apple bread4The husband really liked it (with LOTS of butter) and I am pleased! The two loaves barely lasted the night! Thankfully I was able to enjoy a slice with coffee for breakfast!

Please let me know how you like this recipe. Do keep in mind that I added no sugar to this recipe. My aunt has made a batch and she added 1/4 cup sugar to her recipe. She says it is just perfect…plus my 7-year old cousin really enjoyed it! I hope you guys like it too!

Thanks so much for stopping by and have a great day!!

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Try It Out Tuesdays: Moist Chickpea Brownies

Hello everyone!

Today I would like to share a recipe for chickpea brownies. I found this recipe by pure chance. I was on Pinterest searching for low-fat, preferably vegan cake frosting. I found an interesting one that calls for avocados! I tend to check the related pins under a pin I like, and that’s how I found a pin for chickpea blondies. I added a few ingredients and changed an ingredient here and there, and that’s how I came up with nice and moist chickpea brownies!

Chickpea Brownie

Ingredients

  • 1 can (540ml) chickpeas
  • 2 medium bananas, mashed
  • 3 tbsp peanut butter
  • 1 tbsp baking cocoa
  • 3 tbsp honey (use maple syrup if vegan)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • handful of semi-sweet chocolate chips
  • 1/4 cup flaked coconut

Directions

  1. Preheat oven to 350F and grease baking dish.
  2. Drain chickpeas, and blend until smooth. Scoop out creamy chickpeas to bowl.
  3. Fold in bananas. Add peanut butter, cocoa, honey, baking powder and vanilla extract. Mix well.
  4. Fold in chocolate chips and coconut flakes.
  5. Scoop out onto prepared dish and bake for 30-35 minutes or until toothpick inserted in middle comes out clean.
  6. Cool down and enjoy!

My mom wont get to try out these brownies until tomorrow. I’m keeping my fingers crossed she’ll love this recipe. I mean, it is healthier than the average brownie. It has chickpeas! I just wont tell her that part. It must stay a secret if I want her or my brother to at least try them.

Thank you so much for stopping by and please let me know if you try this recipe. Take care!

Try It Out Tuesdays: Vegan Apple Cake

Hello all!

I’ve been absent for a while…maybe two weeks? This super long winter has not been good to me. I’ve been tired lately, really tired. I really need to eat more iron rich foods, but I’m too tired to bother looking them up. I’m feeling a lot better and needed an excuse to try out a few cake recipes this week. My mom’s birthday is in 9 days and I have yet to find a suitable cake recipe. I have found several yummy recipes, but I want an extra special one.

Today’s cake is quite good. It is very soft and very moist. I am very pleased with the results. This one however, will not be THE birthday cake; it will be Sunday’s breakfast cake though. It is very easy to make which is perfect for busy Sunday mornings.

Apple Cake

Ingredients

  • 1-1/2 cup rolled oats, pulse them a couple of times on your blender.
  • 3/4 cup spelt flour
  • 1/4 cup quinoa flour
  • 1 tsp baking soda
  • 2 bananas, mashed
  • 3/4 cup sugar
  • 1/3 cup oil – I used evoo
  • 2 tsp vanilla extract
  • 1 cup soy milk
  • juice of 1/2 lime
  • 2 medium sized apples, chopped – a little over 1-1/2 cups.

Topping (optional) –

Mix 1 tsp cinnamon with 2 tbsp sugar.

Directions

  1. Preheat oven to 325F and grease a 9×13 baking dish.
  2. Squeeze the juice of 1/2 lime into the soy milk and set aside.
  3. In a medium bowl, combine the oats, spelt and quinoa flour. Add the baking soda.
  4. In a large bowl mix the bananas, sugar, and oil. Add the vanilla extract and soy/lime mixture (milk should be curdled).
  5. Add the oat and flour mixture slowly. Mix well. Now add apple slices. Mix.
  6. Pour into prepared pan and lightly sprinkle topping. Bake for 55-65 minutes or until toothpick inserted in the middle comes out clean.
  7. Cut, serve, and enjoy!

I hope you like this recipe, and if you try it, please let me know how it turns out!

Thanks for stopping by and have a great week!

Try It Out Tuesdays: Peruvian Broccoli Torrejas (fritters)

Hello everyone!

Today I have a super quick and easy recipe that can be whipped up in no more than 30 minutes. I had a super busy morning, even woke up extra early at 5:45am to get everything ready for the day. Let me introduce you to the Peruvian torrejas!

Peruvian Torrejas

These fritters were the perfect thing to make in such a small amount of time. Peruvian torrejas are done in various ways. My mom would usually make them for us with spinach and broccoli, and sometimes with cooked white rice. I know some people also add cauliflower, but I was never a fan of cauliflower growing up, so my mother rarely ever used that vegetable. I’m kind of comfortable eating cauliflower now, but only if I really REALLY have to.

The torrejas I made for lunch are quite simple. No spinach, just broccoli. The recipe makes about 10 torrejas. 

Ingredients

  • 2 garlic cloves, minced
  • 1/2 onion, finely chopped
  • 2 small broccoli heads, separated into smaller pieces
  • 1 egg, lightly whisked (3-second whisk)
  • scant 1 cup of all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup of feta cheese (optional – add more or less according to your preference)
  • 1/4 white rice (optional – I had a bit leftover)
  • pinch of salt (optional if adding feta cheese)
  • oil for frying

  1. In a large bowl toss the minced garlic, the onion and the broccoli.
  2. Add in the whisked egg and white rice (if adding) and mix.
  3. In a smaller bowl mix the flour, baking powder and salt (if adding).
  4. Add the flour mixture to the vegetables. Mix well. Crumble the feta cheese and mix again. The mixture should be like a lumpy pancake batter.
  5. Heat oil in a frying pan in medium-high temperature. You want the bottom of the frying pan to be completely covered.
  6. When the oil is a bit warm,  spoon out and drop the torreja mixture in the frying pan. The mixture should spread out a bit like a pancake.
  7. When it starts to brown around the edges, flip it over and fry the other side until both sides are golden brown.
  8. Remove and drain on paper towels.
  9. Serve with a side of white rice, or for a light lunch, with a red onion & cucumber salad! Enjoy!

If you try this recipe, please let me know what you think. I love torrejas. I could eat them everyday for breakfast lunch and dinner, but I don’t. I’m not a big fan of frying. Maybe if I figure out a way to bake them then I would probably have them more often, or if I found someone who would make them for me!

Thanks so much for stopping by and have a great day!

Try It Out Tuesdays: Pie Dough in the making…

Hello all!

It’s been quite the beginning of a new week!! My parents are in the process of selling their home, so they have had real estate agents coming in and out all weekend. I’ve been helping my mom pack up a few things to get rid of some clutter. It’s been tough.

I wanted to try a new dish this week. I picked up some swiss chard over the weekend and have yet to use it. I’m thinking of making a spinach/swiss chard pie. I’m considering using beets in the pie, but I am not so sure how the beets will be incorporated (if they are). Any ideas? I also picked up some mushrooms and I think I will be using those.

I made the pie dough tonight!

pie dough

 

I wrapped it in cling wrap and will roll it out tomorrow! I am keeping my fingers crossed that the dough rolls out nicely and doesn’t crack.

I also made more muffins today…more banana muffins. Yes, I am banana obsessed! This time though, I incorporated about 1 cup of blueberries. I followed the same recipe I shared with you all last week.

banana blueberry muffins

 

They look yummy! I can’t wait to try them out tomorrow morning!! I’ll be packing some for lunch too!

My brother will be undergoing a medical procedure tomorrow and I will be accompanying him. Tomorrow will be another busy day, but I already anticipated that. Sometimes though, it seems like there are not enough hours in the day to get everything done. I am already falling asleep. Maybe I will take a break from packing tomorrow. It is exhausting. I already got a “to donate” pile which needs to go to the local goodwill. *sigh* yet another item that needs be added to the “to do list”.

Thanks so much for stopping by and hope you’re all having a great week!

Try It Out Tuesdays: Peanut Butter Banana Muffins

Hello everyone!

So it is Tuesday today. I went the whole day thinking it was Monday. We had a long weekend and my brain got screwed up. It wasn’t until my sister texted me to tell me she wasn’t watching Dance Moms and to please e-mail her a summary of the episode that I realized it was Tuesday. I feel like I have missed a whole day!!!

So I did some baking! Because really, that’s what you do when you realize you’ve been living in the past…kinda…

pecans

I hate chopping down pecans and any type of nuts. I find it is a lot easier to just use my mortar and pestle to get them into tiny pieces.

I started wanting to make banana bread, but I wanted it to be healthy and nutritious. We have gotten a lot of snow and there’s just no time to make a full nutritious breakfast and still manage to leave at a decent time and arrive to work on time. So I started emptying out my cupboards…and mixing stuff together…finally I decided it would be more sensible to use my muffin tin because muffins are easier to eat on-the-go, plus there’s no cutting involved!

banana peanut butter muffin 1

Makes 12 muffins

  • 1 cup spelt flour
  • 1/4 cup quinoa flour
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 3 medium ripe bananas (about 1 1/2 cup mashed bananas)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 2 tbsp non-dairy butter
  • 2 tbsp peanut butter*
  • 2 tbsp vanilla soy milk
  • 1 tsp vanilla extract
  • handful of pecans (about 1/4 cup chopped)
  • pinch of salt

*I used Kraft All Natural Smooth Peanut Butter, I haven’t tried it with regular peanut butter, but I think the taste might still be the same.

  1. Preheat oven to 350F and prepare/grease muffin tin pan.
  2. In a large bowl, mix the sugar, baking powder, baking soda and salt. Add mashed bananas and mix well.
  3. Add in milk, peanut butter, and butter a spoonful at a time. Make sure to whisk so everything gets incorporated. Add vanilla extract.
  4. Add in quinoa flour and mix. Then add spelt flour slowly and mix well. Finally add oats and pecans.
  5. Scoop out batter into prepared muffin tin.
  6. Bake at 350F for 18-22 minutes or until toothpick inserted in the middle comes out clean.

I tried one and it was yummy! I will have one for breakfast tomorrow and hopefully it still tastes awesome! My mom will be taking half of them to share with a couple of her co-workers tomorrow. I’m crossing my fingers they’ll like them.

Thanks so much for stopping by and have a great day!

 

Try It Out Tuesdays: Potato and Beet Salad

Hello all,

These past few days I have had soup almost every day. Well, every day but Sunday when I had lima beans and a cucumber salad. I made a delicious turkey meatball soup last week Thursday. I think I will be making it again tomorrow.

Today, I decided to make fish with a side of potato and beet salad. It is quite ironic though, I never liked beets when i was younger. My mom used to make beet salad all the time. She would also add beets to our daily morning smoothie. I wasn’t a fan of the smoothie. Thankfully, she stopped making that smoothie for us once she realized my older sister and cousin would pour it down the toilet. Then she started making quinoa porridge…yea, we couldn’t escape that one!

ensalada rusa

Makes 4 servings

  • 4 medium potatoes
  • 2 medium beets
  • 2 medium carrots
  • 1 cup frozen peas
  • 1 sweet onion, finely chopped
  • 2 celery stalks, finely chopped
  • pinch of salt

Dressing

  • 2 tbsp mayo
  • 1/2 tbsp mustard
  • 1 tsp honey
  • 1 tbsp evoo
  • juice of 1/2 lime
  • 1 tsp salt
  • parsley, finely chopped (optional)

boiling veggies

  1. Boil vegetables until tender yet firm. You don’t want them breaking down when cutting them up. You can boil the potatoes, beets and carrots together. Just remember that the carrots will take 15-20 minutes, potatoes 30-40 minutes and beets 45-50 minutes. Boil the peas in a smaller pot.
  2. In a large bowl mix the sliced potatoes, beets, carrots and peas.
  3. veggiesIn a smaller bowl mix the dressing ingredients. Taste and make sure you like it.
  4. Add finely chopped onion and celery to dressing mixture. Then mix it into potato and beet bowl. Make sure to cover well. Top with parsley and enjoy!

Hope you try out today’s recipe. It is a peruvian dish called ensalada rusa, although I have seen people make this dish without beets. My mom has always used beets.

Thanks for stopping by!