*
First, the Loaf.
I used my cake "mix". Its the standard recipe I use for whatever fruit is lying around in the fridge for a while. This time there were Tangerines. Four of those ripe, juicy babes. But I'm the only one who eats them around here, so I used more fruit and less flour. And I made glaze, for the first time.
Makes 1 small loaf:
1 cup flour
1/2 sugar
2/3 teaspoon baking powder
1 pinch salt
1/4 cup canola oil
1 egg
2/3 glass skimmed milk
3 chopped up tangerines, seeds removed
1 1/2 tablespoon poppy seeds
1 teaspoon lime liquor
Combine all dry ingredients.
In another bowl, mix oil, egg, milk and liquor. Mix on high with electric mixer.
Add liquid to dry ingredients. Mix well. Be sure that there is enough liquid, the dough should be runny.
Pour into baking pan (I prefer the silicone ones) and bake for 35 to 40 min on med-low temperature.
Tangerine Glaze
1/2 cup confectionery's sugar
juice of 1 tangerine
Combine ingredients in a bowl and pour over the loaf while it is hot.
This loaf came out incredibly moist and soft. The glaze soaked into it and the texture is amazing. I'm definitely making this again, specially because I already ate a third of the loaf, its so good. I suspect the lime liquor was responsible for intensifying the citrus flavor. This recipe also turns out great for bananas, apples and mango, or any other fruit with a certain moisture to it.
*
*
Another thing that was lying around for too long in the fridge was a big chunk of bologna. Yeah, baloney, mortadella, as you wish. There was a piece of parmesan cheese begging to be used, so I decided to make them into a chewy, cheesy Muffin.
Makes 10 medium-big muffins:
1 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon oregano
1 teaspoon red pepper flakes
1/2 cup vegetable oil (I used 1/4 canola, 1/4 extra virgin olive oil)
2 eggs
3/4 cup skimmed milk
200 grs bologna
2 teaspoons chopped up garlic
1 cup grated parmesan
4 small sundried tomatoes - chopped
green olives - to garnish
Mix flour, sugar, salt, baking powder, baking soda, oregano and pepper flakes.
Meanwhile, sauté the bologna with the garlic in olive oil.
In another bowl, beat eggs, oil and milk.
Fold liquid into dry ingredients.
Add the bologna, the cheese and the tomatoes to the dough. Mix well.
Use an ice-cream scoop to pour the dough into lined muffin tins.
Garnish with olive.
Bake for about 15 minutes in med-low oven.
These turned out nice and cheesy. They are also a bit on the spicy side, which is a good thing. I found them to be filling, and they would go along well with a strong bitter ale and an afternoon of Scrabble with friends. The Mister gave them His thumbs up.
*
*
Finally, my first Bento(s). Saturdays can be pretty hectic for me. There is work, then there is dance class, then there is another dance class and more work. And no time for lunch, whatsoever. But there is a little time in the morning and in the afternoon for eating at work, so I figured I would pack myself a healthy lunch and a snack to have enough energy to keep going.
I made about 4 cups of Japanese rice last night, separated enough for two Onigiri's and put the rest into the freezer. I used a mold for the Onigiri's (shame on me), and wrapped their sides in seaweed. The rest of the Bento I packed this morning before leaving for work. Took me about 30 minutes to wash and dry the salad and pack everything up nicely. All before my first sip of coffee.
.
The smaller bento was supposed to be breakfast/snack. I packed a whole wheat yam muffin with raisins, two small honey sachets, half a pear in wedges and two slices of my tangerine loaf. I also took a fiber bar but it was not necessary.
I finally had "lunch" at 3 pm. There were two Umeboshi Onigiri's (one would have been enough) on a bed of lettuce, lined with thinly sliced horseradish. In the other compartment there was shredded romaine and iceberg lettuce, roma tomato sakura (although you can't really see them), diced horseradish and a small omelet filled with pickled turnips. The omelet took a minute to make in a special microwave mold. I took a sachet of soy sauce for seasoning.
.
Bento's are definitely fun, and very healthy (if you make them so). So I'm glad I have a good reason to be making them every week.
*
First, the Loaf.
I used my cake "mix". Its the standard recipe I use for whatever fruit is lying around in the fridge for a while. This time there were Tangerines. Four of those ripe, juicy babes. But I'm the only one who eats them around here, so I used more fruit and less flour. And I made glaze, for the first time.
Makes 1 small loaf:1 cup flour
1/2 sugar
2/3 teaspoon baking powder
1 pinch salt
1/4 cup canola oil
1 egg
2/3 glass skimmed milk
3 chopped up tangerines, seeds removed
1 1/2 tablespoon poppy seeds
1 teaspoon lime liquor
Combine all dry ingredients.In another bowl, mix oil, egg, milk and liquor. Mix on high with electric mixer.
Add liquid to dry ingredients. Mix well. Be sure that there is enough liquid, the dough should be runny.
Pour into baking pan (I prefer the silicone ones) and bake for 35 to 40 min on med-low temperature.
Tangerine Glaze1/2 cup confectionery's sugar
juice of 1 tangerine
Combine ingredients in a bowl and pour over the loaf while it is hot.
This loaf came out incredibly moist and soft. The glaze soaked into it and the texture is amazing. I'm definitely making this again, specially because I already ate a third of the loaf, its so good. I suspect the lime liquor was responsible for intensifying the citrus flavor. This recipe also turns out great for bananas, apples and mango, or any other fruit with a certain moisture to it.
**
Another thing that was lying around for too long in the fridge was a big chunk of bologna. Yeah, baloney, mortadella, as you wish. There was a piece of parmesan cheese begging to be used, so I decided to make them into a chewy, cheesy Muffin.
Makes 10 medium-big muffins:1 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon oregano
1 teaspoon red pepper flakes
1/2 cup vegetable oil (I used 1/4 canola, 1/4 extra virgin olive oil)
2 eggs
3/4 cup skimmed milk
200 grs bologna
2 teaspoons chopped up garlic
1 cup grated parmesan
4 small sundried tomatoes - chopped
green olives - to garnishMix flour, sugar, salt, baking powder, baking soda, oregano and pepper flakes.
Meanwhile, sauté the bologna with the garlic in olive oil.
In another bowl, beat eggs, oil and milk.Fold liquid into dry ingredients.
Add the bologna, the cheese and the tomatoes to the dough. Mix well.
Use an ice-cream scoop to pour the dough into lined muffin tins.
Garnish with olive.
Bake for about 15 minutes in med-low oven.
These turned out nice and cheesy. They are also a bit on the spicy side, which is a good thing. I found them to be filling, and they would go along well with a strong bitter ale and an afternoon of Scrabble with friends. The Mister gave them His thumbs up.*
*
Finally, my first Bento(s). Saturdays can be pretty hectic for me. There is work, then there is dance class, then there is another dance class and more work. And no time for lunch, whatsoever. But there is a little time in the morning and in the afternoon for eating at work, so I figured I would pack myself a healthy lunch and a snack to have enough energy to keep going.
I made about 4 cups of Japanese rice last night, separated enough for two Onigiri's and put the rest into the freezer. I used a mold for the Onigiri's (shame on me), and wrapped their sides in seaweed. The rest of the Bento I packed this morning before leaving for work. Took me about 30 minutes to wash and dry the salad and pack everything up nicely. All before my first sip of coffee.
.
The smaller bento was supposed to be breakfast/snack. I packed a whole wheat yam muffin with raisins, two small honey sachets, half a pear in wedges and two slices of my tangerine loaf. I also took a fiber bar but it was not necessary.
I finally had "lunch" at 3 pm. There were two Umeboshi Onigiri's (one would have been enough) on a bed of lettuce, lined with thinly sliced horseradish. In the other compartment there was shredded romaine and iceberg lettuce, roma tomato sakura (although you can't really see them), diced horseradish and a small omelet filled with pickled turnips. The omelet took a minute to make in a special microwave mold. I took a sachet of soy sauce for seasoning..
Bento's are definitely fun, and very healthy (if you make them so). So I'm glad I have a good reason to be making them every week.
*
