24 Oct 2016

Pumpkin Pie Yogurt Parfait


Have I told you how much I love pumpkin <3 And oats. And yogurt. This recipe combines them all with layers of overnight oats, yogurt and pumpkin butter. YUMMY! Btw, pumpkin butter is a funny name, at least to a non-native speaker -  it's more like a jam and doesn't have any butter. Despite (or because of?) the name it's yet very delicious.

Oh, and I have to tell you that I've been brought up thinking that parfaits mean frozen, ice-cream kind of desserts (something like semifreddo). At least such is the case here in Finland. Apparently not in English-speaking world. (Recipe below in English and Finnish).

Pumpkin Pie Yogurt Parfait 

Overnight Oats
20 g rolled oats (not instant, I like to use BIG flakes here)
1 tsp chia seeds
100 ml soy milk

100 ml yogurt
2 Tbsp pumpkin butter (recipe below) 

Stir the ingredients for the overnight oats together. Place in fridge for a minimum of 4 hours (preferably overnight).

In the morning (or after that 4 hours) spoon half of the oat mixture to a jar or bowl, add half of the yogurt and 1 Tbsp pumpkin butter and repeat with the rest of the oats, yogurt and pumpkin butter.

Pumpkin Butter (makes more than enough, so you can make many parfaits with this amount)
200 g pureed pumpkin
1 Tbsp maple syrup
1 Tbsp brown sugar
1-2 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

Cook everything on medium-high heat until it starts to bubble. Reduce heat to low and simmer for 20-30 min. Add water, more sugar or spices if needed. Store in a sterilized jar in fridge, enjoy within 2 weeks. You can use it on pancakes, waffles, toast or with your overnight oats, porridge etc.

Adapted from: Minimalist Baker

Kurpitsa-jogurttimalja


Tuorepuuro
20 g (n. 2/3 dl) ISOJA kaurahiutaleita (esim. Myllyn paras
1 tl chiansiemeniä
1 dl soijamaitoa

1 dl jogurttia
2 rkl kurpitsahilloketta (resepti alla)

Sekoita tuorepuuroainekset. Anna turvota jääkaapissa yön yli (tai vähintään 4 tuntia).

Aamulla lusikoi puolet tuorepuurosta lasipurkkiin tms., lisää puolet jogurtista ja 1 rkl kurpitsahilloketta. Toista lopuilla aineksilla.

Kurpitsahilloke (tästä riittää useampaan maljaan)
200 g kurpitsahilloketta
1 rkl vaahterasiirappia
1 rkl tummaa sokeria
1-2 rkl sitruunasta puristettua mehua
1/2 tl kanelia
1/4 tl jauhettua inkivääriä
1/4 tl muskottipähkinää

Yhdistä kaikki ainekset kattilaan ja keitä keskilämmöllä, kunnes seos alkaa kuplia (lisää tarvittaessa hieman vettä, jos seos on liian paksua). Vähennä lämpöä ja hauduta kannen alla n. 20-30 min. Lisää sokeria tai mausteita, jos tarpeen. Säilytä steriloidussa purkissa jääkaapissa, missä säilyy pari viikkoa. Näiden maljojen lisäksi sitä voi syödä mm. paahtoleivän tai vohvelien päällä, puuron tai jogurtin kanssa.

mukaillen Minimalist Bakerin ohjetta.

20 Oct 2016

Moroccan Chickpea and Lentil Soup



Do you ever have a feeling you can't get anything done even though having a massive to do list. And it's not even about boring chores but they might be hobbies which I enjoy doing but still I end up just procrastinating. Now I'm feeling exactly like that. Today I didn't go to my ballet lesson but ended up staying home doing... nothing. It's quite rare for me to have a whole afternoon free so it feels even more stupid: I missed my lesson and ended up wasting a free afternoon. I have so many foods I'd like to cook and blog about, so many books and articles I'd love to read but still I didn't manage to any of it.

I always have a hard time leaving from home after work. The easiest for me is to go straight from work and not to think about if I have energy. After having walked with Foxtail I immediately start feeling too tired to leave anywhere. And then at the same time I have a bad conscience skipping my plans, which leads to not enjoying my freetime, which leads to not getting anything done at home even though I'd like to use my few spare moments at home for blogging or tending Foxtail etc. (The following post wasn't done on an occasion like that, I just used this draft to write my annoyance out).

I've cooked this soup many, many times and it tastes always so great. You can try adding different spices, the original recipe used cinnamon, ginger and turmeric. On my trip to Morocco some years ago I bought there ras el hanout -spice mix and I love it (I can distinguish at least paprika and peppermint in the aroma). (And was totally ripped!!! It was a typical serve you some tea and talk nice -scam, then sell you something and make you pay at least a 10-fold price. And even though you know you are being hooked, you just do nothing about it (and feel even more stupid...). It was a lesson learned though. Now it's just a travel story but boy did I feel humiliated at the time!

(Scroll down for the recipe (in English and Finnish)).

Moroccan Chickpea and Lentil Soup (serves 4-6)

2 onions, diced
2 Tbsp vegetable oil
1 tsp cinnamon
1 tsp turmeric
1 tsp ras el hanout (or paprika powder)
2 cans (in total 800 g) chopped tomatoes
1 tsp sugar
1,2 l meat/vegetable broth or water
240 g (around 300 ml) red lentils
200 g (around 300 ml) dried chickpeas or 400 g in cooked weight
(dried) parsley
a bunch of fresh cilantro
salt, pepper

Heat some vegetable oil in a pot and saute onions. Add turmeric, cinnamon and ras el hanout and saute until fragrant (don't let the spices burn). Add the tomatoes, sugar and broth/water. Don't worry, if the soup seems too thin at this point. (lentils will thicken it up later). Bring the soup to boil and then reduce heat to simmer. Let cook for at least 10 minutes (but the longer you cook, the better the taste gets). Bring to boil again and add lentils (and dried parsley) and cook according to package's instructions (I cooked them for 10 minutes before adding the rest ingredients). Stir carefully after adding the lentils, as they will easily sink to the bottom and burn (the boiling also helps). Add the cooked chickpeas and fresh herbs and bring to boil. Season with salt and pepper.

Marokkolainen kikherne-linssikeitto

4-6:lle

2 sipulia, kuutioituna
2 rkl ruokaöljyä
1 tl kanelia
1 tl kurkumaa (tai currya)
1 tl ras el hanout'a (tai esim. paprikaa)
2 tölkkiä (yht. 800 g) tomaattimurskaa
1 tl sokeria
1,2 l liha- tai kasvislientä tai vettä
3 dl punaisia linssejä
200 g kuivia kikherneitä (tai 400 g säilöttyjä, valutettu paino)
(kuivattua) persiljaa
nippu tuoretta korianteria
suolaa, pippuria

Lämmitä öljy kattilassa ja kuullota sipulit. Lisää kaneli, kurkuma ja ras el hanout ja paahda mausteita hetki (varo etteivät ne pala). Lisää tomaattimurska, sokeri ja neste. (Keitto saattaa vaikuttaa vetiseltä, mutta linssit sitovat osan nesteestä). Kiehauta ja anna hautua ainakin 10 minuuttia. Kiehauta uudestaan ja lisää linssit. Sekoita hetken aikaa, kunnes linssit eivät enää vajoa pohjalle: ne muuten palavat herkästi pohjaan kiinni (kiehauttaminen ja sekoittaminen auttaa). Keitä kunnes linssit ovat kypsiä (keitin n. 10 minuuttia). Lisää keitetyt kikherneet ja tuoreet yrtit ja kiehauta. Mausta tarvittaessa suolalla ja pippurilla.

16 Oct 2016

きのこおこわ・Mushroom Okowa



Okowa is one of the (many) Japanese foods I absolutely love. It has rice, is slightly sweet and has a peculiar texture: like bouncy, chewy rice. If made with mushroom, it's also a wonderful seasonal food for autumn (because mushroom, carbs). Many Finnish mushroom recipes involve the use of lots of cream or butter. (I do love cream and butter, but after eating creamy sauces for a couple of days, it doesn't taste so good anymore). So mushroom okowa is a perfect mushroom dish after all the creamy sauces. It's also my autumn staple. The traditional mushroom would be shiitake but funnel chanterelle makes a good substitute also. This time I decided to use chanterelles I had at hand. Okowa can't be made with not the "ordinary" Japanese rice but with a sticky variety called mochigome. It's the rice variety that is used for making mochi.

My okowa has always ginger, that seems to be an essential spice (and don't forget sesame oil). (Scroll down for the recipe (in English and Finnish).


Mushroom Okowa

serves 2

200 ml mochigome rice or short-grain glutinous rice
1+1 tsp dark sesame oil
170 ml dashi stock (or 170 ml water and a pinch of dashi stock granules)
1 Tbsp mirin (sweet rice wine)
scant 1 Tbsp soy sauce
Pinch of salt
1/2 tsp brown sugar (optional)
2-3 small carrots, cut in pieces (I like to cut them into sticks)
a small piece of ginger (about 2 euro coin size with the thickness of about 5 mm)
1 cup mushroom, sliced (shiitake or funnel chanterelles are good)

Variations: You could add also some cooked chicken, sausage or other sorts of meat in which case I would reduce the amount of mushroom accordingly.

Wash and drain the mochi rice. Put the rice to a pot (or your rice cooker pot). Mix with 1 tsp sesame oil (save the other tsp for later). Add dashi, mirin, soy sauce, salt, (sugar) and leave them to steep for 20-30 minutes.
Cut the carrots and mushroom into desired pieces. Peel the ginger. Cut the ginger into max. 3-4 pieces (so you can take hem easily out, once you've cooked the dish). Put everything on top of the rice. Cover the pot with a tight lid. Bring to boil, reduce the heat to a minimum and let cook for 10-12 minutes. Turn the heat off and leave the pot to the hot plate for 15 minutes. Don't open the lid while cooking it.

Once it's ready, fluff it with a spatula and add the rest of the sesame oil. It can be served hot or room-temperature or you could also mould it into onigiri.

Adapted from: Just Bento


Kantarelli-okowa

2:lle

200 ml mochigome riisiä(tai muuta lyhytjyväistä glutinous /tahmeaa/makeaa riisiä)
1+1 tl tummaa seesamiöljyä
170 ml dashi-lientä (tai 170 ml vettä ja ripaus pikadashi-jauhetta)
1 rkl miriniä (makeaa riisiviiniä)
vajaa 1 rkl soijakastiketta
ripaus suolaa
(1/2 tl tummaa sokeria)
2-3 pientä porkkanaa, leikattuna esim. tikuiksi
pieni pala inkivääriä (noin 2 euron kolikon kokoinen, paksuus n. 5 mm)
2-3 dl pilkottuja kantarelleja (tai suppilovahveroita tai siitakesieniä)

Variaatioita: voit lisätä myös kanaa, makkaraa tai mujita lihoja, mutta siinä tapauksessa vähentäisin sienten määrää.

Pese ja valuta riisi ja laita se kattilaan/riisinkeittimeen. Sekoita siihen 1 tl seesamiöljyä (säästä toinen lusikallinen myöhemmäksi). Lisää dashi, mirin, soijakastike, suola, (sokeri, etenkin jos sinulla ei ole miriniä), ja anna veden imeytyä riisiin 20-30 minuutin ajan.

Leikkaa porkkanat ja sienet. Kuori inkivääri ja leikkaa se enintään 3-4 palaan (jotta palat voi poistaa helposti ennen tarjoilua). Laita ainekset riisin päälle (niitä ei tarvitse vielä sekoittaa). Sulje kattila hyvin istuvalla kannella. Kiehauta, vähenn lämpö minimiin ja anna kypsyä n. 10-12 minuuttia. Sammuta lämpö ja anna kattilan olla vielä lämpimällä levyllä n. 15 minuuttia. Älä avaa kantta, ennen kuin riisi on valmista.

Pöyhi riisiä lastalla ja lisää 1 tl seesamiöljyä. Tarjoile lämpimänä tai huoneenlämpöisenä. Voit myös muotoilla sen onigireiksi.

Mukailtu Just Benton ohjeesta.



 

2 Oct 2016

Vegetarian Chili



What a lovely weekend it has been: full of sunshine, beautiful autumn colours and nice happenings - we visited Turku (and also Salo, actually three times during this weekend). There was a fair in Salo on Friday and I bought there a very sour candy ribbon which was at least 1 meter long! It brought back some childhood memories of candy ribbons which were sold at a near-by kiosk for 1 mark each: we sometimes made them into tight rolls and put the whole ribbon roll on the tongue. It was so sour that one couldn't keep her eyes open :D


This food is always first on my to-do list if I manage to get yellow zucchinis. This time I got them from a colleague who had brought us also polka beets (they are so pretty!). But back to yellow zucchinis... They are firmer and dryer than their green counterparts, so they work especially well in stews etc. They always stay quite crunchy despite the simmering which is why I love them so. Please feel free to adjust the amount of chili powder to your liking (I usually put under 1 Tbsp, as I don't like very spicy foods). Scroll for the recipe (both in English and Finnish)



Vegetarian Chili / Spicy Ratatouille


1 medium-sized eggplant, cut into 1 cm cubes
1 Tbsp salt
2-3 Tbsp olive oil
1-2 yellow onions, finely diced (about a bit over 100 ml)
1-2 cloves garlic, finely chopped
1 green zucchini, cut into coins and then each coin into 4 sectors
1 yellow zucchini, cut into coins and then each coin into 4 sectors
(1 green bell pepper, cored, seeded, and cut into 0,5 cm dice)
one 400 g can crushed tomatoes
1-2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1 cup canned black beans, drained
2 Tbsp fresh lemon juice
1 Tbsp French mustard
(freshly ground black pepper)
1 tsp salt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill


Place the eggplant in a bowl and sprinkle with salt. Cover with cold water and let stand for 20-30 min. Drain and pat dry with paper towels. Heat the oil in a large skillet over medium heat. Add the eggplant and saute until starts to soften. Add onions, garlic (and bell pepper) and saute until translucent. Add the zucchinis and saute quickly. Add crushed tomatoes, chili powder, cumin, oregano, basil and sugar. Cook for 10 minutes, stirring every now and then. Stir in the beans and cook for about 5 minutes. Add lemon juice and mustard, salt and pepper. Stir well and adjust the seasonings. Serve with brown rice/spelt.

Adapted from Amerikas bästa soppor och sallader (Weiland A. et al).


Kasvischili

1 keskikokoinen munakoiso, leikattuna 1 cm kuutioiksi
1 rkl suolaa(älä säikähdä, tämä suola valutetaan suurimmaksi osaksi pois)
2-3 rkl oliiviöljyä
1-2 sipulia, pieneksi kuutioituna (n. 1 dl)
1-2 valkosipulinkynttä, hienoksi silputtuna
1 pienehkö-keskikokoinen vihreä kesäkurpitsa, leikattuna hieman alle 1 cm viipaleiksi (kolikoiksi) ja sitten 4 sektoriksi
1 keltainen kesäkurpitsa, leikattuna samaan tapaan kuin vihreä serkkunsa
(1 vihreä paprika, leikattuna 0,5 cm kuutioiksi)
yksi 400 g purkki tomaattimurskaa tai paseerattua tomaattia
1-2 rkl chilijauhetta (tai maun mukaan, itse laitan n. 2 tl)
1 rkl jauhettua juustokuminaa
1 tl kuivattua oreganoa
1 tl kuivattua basilikaa
1 tl sokeria
1 tölkki mustia papuja (n.2-3 dl)
2 rkl tuoretta sitruunamehua
1 rkl ranskalaista sinappia
(mustapippuria rouhittuna)
1 tl suolaa
reilu 1 dl hienonnettua tuoretta persiljaa

reilu 1 dl tuoretta hienonnettua tilliä

Laita munakoisokuutiot astiaan, sirottele päälle suola ja kaada päälle vettä, kunnes palat peittyvät. Anna seistä n. 20-30 min. Valuta vesi pois ja painele kuutiot kuiviksi talouspaperilla. Kuullota munakoisoja öljyssä, kunnes ne pehmenevät. Lisää sipulit (ja paprika) ja kuullota kunnes sipuli muuttuu läpikuultavaksi. Lisää kesäkurpitsat ja kuullota hetki. Lisää tomaattimurska, chilijauhe, juustokumina, oregano, basilika ja sokeri. Kypsennä 10 minuuttia miedolla lämmöllä, sekoittaen vain harvaan. Lisää pavut ja kypsennä vielä n. 5 minuuttia. Lisää sitruunamehu ja sinappia, suola ja pippuri. Sekoita ja tarkista maut. Tarjoa tumman riisin tai speltin kanssa.

Muokattu Agneta Weilandin (et al) kirjasta Parhaat sopat ja salaatit.

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