Coconut Custard Pie With One Whirl of the Blender

Preheat the oven to 375 degrees
Put the following ingredients in your blender and whirl around until smooth:

1/2 cup flour (we use whole wheat pastry flour)
1 tablespoon oil
4 eggs
2 cups milk (we’ve used regular whole milk from the store and raw goat’s milk from a friend, both work fine, though the goat’s milk version seemed to be just a *touch* ‘softer’)
1 teaspoon baking powder
1/2 cup sugar (you can use raw sugar, sucanat, turbinado sugar,etc. You can probably use maple syrup and honey, but you would have to make major adjustments in the liquid amounts, and I haven’t worked those out)
1 cup grated coconut (currently, we are using organic, unsweetened, and I really like this)
3 tablespoons butter (I melted the butter first when I made it, the FYG didn’t, and they both turned out the same)
pinch salt
1 teaspoon vanilla
1 teaspoon orange or lemon extract or grated peel (optional, except I really don’t think it is. You can do this instead of the vanilla, but I don’t think you should leave it out. I think the orange flavor turns this from a good dessert to an amazing dessert)

Blend all of this together in the blender, then pour this in an oiled deep dish pie pan and bake 30-40 minutes. Pie will separate into three layers- a moist and chewy bottom crust (not a proper flaky crust, but still good), a rich, creamy, coconut and orange custardy center, and a thin layer of golden coconut bits on top. Sprinkle with a bit of extra coconut for garnish if you like. Good as is, or add whipped cream.

Here’s a Before picture- as in, before the rest of the Fam got wind the FYG made pie:

And here’s a shot from about two minutes after her pie was ‘discovered’:

I don’t cut this into pie slices. I cut it into squares. I don’t know why it seems like it tastes even better this way, but it does. Plus, it goes a bit further as a company dessert- you can get maybe 8 slices of pie, but closer to 20 squares, maybe more. It’s seriously yummy, and decadently simple- my kind of recipe. And, if you think about it properly- there is less sugar in this pie than most breakfast cereals or muffins! What is the natural conclusion to that?

It’s an awesome breakfast food as well, of course!

Linked at Tuesday’s Parade of Foods, hosted by Balancing Beauty and Bedlam

Linked at Food on Fridays 

Posted in dessert | 7 Responses

Skillet Meat Supper

Make up a batch of this meat sauce. Freeze in one pint portions, or use one pint immediately to make the following skillet supper:

Heat in a separate pan:
Corn- either one can, drained (about 1 1/2 cups) or frozen (1 1/2 cups, and diced peppers- one fresh green one, about 3/4 a cup of frozen

Sprinkle with a couple teaspoons of thyme.

Add two cups of cooked rice. I used leftover rice from a side dish that had almonds and other things in it.

Stir, heat a bit more, add a pint of the meat mixture:

Heat through, serve at the table. We had ours with beets and caraway bread. I had hoped for a green salad, but we’d only just discovered that the person responsible for lunch dishes had inexplicably not started the dishwasher, and due to a series of mishaps in the kitchen I had used six pots and pans where two should have done, and I thought the Progeny on kitchen clean-up had more than enough to do.

We did offfer grated cheese.  Jenny, our pickiest eater, liked it. The FYG and the Headmaster had seconds.  The FYB and I thought it was okay but not exceptional.  We were the only family members home for dinner, except the Cherub, who ate the rice dish with cheese over it.

I might have liked it better had I done it right. I only just realized I left out the worcestershire sauce the dish calls for.

This recipe comes from the Make a Mix Cookbook.

Posted in main dish, meat, OAMC | Leave a comment

Beets

Slice the top off of four beets- put the tops in a shallow pan of water- you don’t want them to float, just remain moist so they can grow more greens.

Peel the beets and slice them, put them in a small baking dish.

Dot with butter, and bake at 350 until they no longer crunch when you put a fork through them.

In a small bowl, mix up 1/4 cup of yogurt and a teaspoon of honey. Drizzle a bit over the beets.

Optional: boil beets with a bay leaf and some thyme.
Sprinkle with thyme, salt and pepper before roasting them.

I like them, but my husband and I are the only ones who will eat them, and he only does so to be nice.

The Progeny do eat one each when we have beets for supper, but their portion is homeopathic.

Based on recipe in Rodale’s Stocking Up

Posted in side dish, vegetable | Leave a comment

Caraway Seed Quick Bread- Soaked Grain Version

This has always been one of my favorite quick breads, and now that I’ve had the soaked version, I love it even more.  WOW.
The original recipe is from A World of Breads., by Delores Castella.  I have posted the original, which, again, is incredibly delicous, here.

For this batch, because I am trying flour soaking, I made several significant changes to the original recipe:
Soaking the flour
Using buttermilk instead of regular milk
melting butter and mixing it into the flour instead of cutting it in with a pastry blender
substituting baking soda for some of the baking powder
using real maple syrup instead of brown sugar

At first, I didn’t think it was going to turn out, and I was more than a little worried, but then we worked it out (the boy helped me finish mixing it).

This made three pie pans- it should have made four, and I don’t know if the lesser amount is because of all the batter the Boy splattered about the kitchen while helping, if he and the FYG put too much batter in the first couple of pans, if our pans were too large (ahhh, on editing this post, I think that’s the problem) or if something I did in altering the ingredients changed things.

First, I spent a lot of time reading up on soaking grains.  Two things that seemed to me to be most important:

1. If the flour is freshly ground (and ours always is- DHM), then you only need to soak for a few hours.

2. “If you adapt a recipe that uses baking powder to rise like muffins or cornbread, you may need to decrease the baking powder and add up to 1 tsp. baking soda to make up for the sour factor in the soaking medium. Try the recipe normally first, but if your result is more dense than you’re used to, adjust as needed.”

(Read more: How to Soak Flour in Whole Grain Recipes

So… I am going to tell you what we did, and then I am going to repeat the recipe with corrections of our mistakes and in short form so you can highlight and print more easily.
What we did:
Step one:  Combine 2 cups of buttermilk and 2 sticks plus 5 T. butter, or 1 1/3 cups of butter (melted), and  two cups of buttermilk.  Stir well.  Cover bowl with a towel.  Leave to soak for several hours .

Problem:  Melted butter plus cold buttermilk plus a cool kitchen -= dough the consistency of sugar cookie dough that has been refrigerated when you go to stir it hours later.  In all seriousness, I could slice this dough with a knife, and I tried that (it worked, but did not help with mixing).   

The dough would not fall off the spoon, and the spoon could stand straight up inside the center of the lump.

Uh, oh.

Well, I had faith that it would all work out in the end, not to brag, but my baking usually does, although I will make one glorious mess in the meantime.
So I just moved the lump of firm, heavy dough to the Bosch and added the remaining ingredients:

3 T. baking powder
1 Scant T. baking soda
1 t. salt
3/4 cup of maple syrup (could also use 1/2 cup of honey instead)
3 scant T. of caraway seed (possibly should soak these with the flour?)
8 eggs

Yeah.
That didn’t work.
We tried, anyway.

That’s when the splattering began- but the lumps remained lumps.

I posited that it had to do with cold air and warm butter, so we dirtied up yet a third bowl by putting the lumps of dough in it and microwaving it just about a minute, maybe less, so as to warm it all up again.

Then we returned the dough, still lumpy, but warmer and softer, to the Bosch and:

YES!!

YES, YES, YES, YES, YES, YES, YES, YES, YES!!!

Whooot!!!!!

Sorry, I got kind of excited about that.  Next we greased the pie pans, baked as directed (about half an hour at 350), and then we ate.

And ate.
And ate some more.

Jenny said she could make a meal just on this bread.

As I said, I have always loved it, but this?  This was amazing.

I keep reading that when you soak your quick breads, you will find that the resulting bread is lighter, more tender, more, well- better.  I couldn’t figure out what that meant.

I took a bite of this bread and my taste-buds skipped in pleasure.  My tongue said, “Oh, I love you, too.”  My stomach said, “That’s what I’ve been talking ’bout.”. 

Ooooh.  This is what that means.

Lighter.

Tenderer.

Delicate, but oh-so-delicious and filling.  It takes the supreme and makes it divinely sublime.

The only criticism is that this may have been just a touch too tender, it broke in half under the weight of being buttered, but we all picked up our pieces and ate every single crumb.
I think that may be the baking soda.  I think since my wheat is freshly ground (seconds before soaking in buttermilk), I should have kept to the original four tablespoons of baking powder and no baking soda.  I’ll try that next time.
It also might be the maple syrup instead of the brown sugar called for the in the original.  but if that’s the case, oh, well.

Five of us finished off one pan speedily at supper, and then started on the second:

The third pan had a scanty amount of batter and got slightly overdone, but we’re eating it tomorrow anyway.

This is good stuff.  And having tasted it soaked, I am encouraged to continue to try my experiments in soaking grains, because this was really, really fabulous- and, again, I already LOVED this recipe.

How to Make the Best Version of Caraway Seed Quick Bread with soaked grains

6 cups whole wheat pastry flour (we only use freshly ground whole wheat for this, pastry flour would be great)
2 cups buttermilk
2 sticks plus 5 T. butter, or 1 1/3 cups of butter or coconut oil, melted

Put in bowl, cover with a wet towel or a lid for the bowl, and leave in a warm place to soak for several hours (at least seven would be great)

When you are ready to bake, preheat the oven (350) and add:

3 T. of aluminium free baking powder
1 Scant T. baking soda (if you use store bought flour, eliminate the baking soda and use 4 T of aluminum free baking powder)
1 t. salt
3/4 cup of maple syrup (could also use 1/2 cup of honey instead)
3 scant T. of caraway seed (possibly should soak these with the flour?)
8 eggs

After the dough has soaked for a while (in a *warm* place, where it won’t dry out),  add the remaining ingredients and mix just enough to make a batter

Spread in four buttered 9 inch pie pans. Bake until browned, or for 1/2 an hour, at 350 degrees, cut into wedges and serve hot with plenty of butter.

Posted in bread, grains | Leave a comment

Caraway Seed Quick Bread

This is one of my favorite quick breads, and though I think it is especially good in the fall, it’s good other times as well. We had it just last week with pineapple sausage, and it was a yummy side-dish.
The recipe is from A World of Breads., by Delores Castella.

The original recipe is for one pie pan, we increased the amounts to make four pie pans because, well, there’s usually at least 9 of us for dinner, and even if there’s not, we’re greedy. I mean hungry.=) Plus, we want leftovers because it’s delicious warmed up and slathered in melting butter the next morning for breakfast.

6 cups flour (we only use freshly ground whole wheat for this, pastry flour would be great)
4 T. baking powder
1 t. salt
1 cup of brown sugar OR 1/2 cup of honey
2 sticks plus 5 T. butter, or 1 1/3 cups of butter or coconut oil
3 scant T. of caraway seed
8 eggs
2 cups of milk

Gently combine the dry ingredients, excepting the caraway seeds. Cut in the butter or coconut oil and stir well. In a separate bowl beat eggs, add the milk and honey, if using honey, and stir again. * Stir wet ingredients into dry ingredients mixing just enough to moisten ingredients. Lumps are fine.

Spread in four buttered 9 inch pie pans. Bake until browned, or for 1/2 an hour, at 350 degrees, cut into wedges and serve hot with plenty of butter.

*To save mixing bowls, I measure the milk into a four cup glass measurer, then I add the eggs and honey if I’m using honey, and then beat well enough to beat the eggs.

Oh, man, this stuff is good. MMmmmmmm.

And it’s even better with a soaked flour version. Coming right up.

Posted in bread, grains | 2 Responses

Thanks for visiting!

Welcome to The Common Kitchen- the recipe blog for The Common Room.  I will be using this blog to stash all our posted recipes to make it easier to find them again!

Welcome, look around, leave a comment, cook a recipe, and leave us a note in the comments.

And if you have a recipe that serves 8 or more, be sure to leave a link to it here.

Posted in Uncategorized | 1 Response

Omelette

Fry some diced onion:

Onion is optional, but I like to start by frying some onion in a heavy duty skillet with just a bit of oil- this is my grandmother’s cast iron pan, well seasoned.
I have used green onions, yellow onions, sweet onions, and red onions- it just depends on what is in my fridge.

Meanwhile, get out your eggs:

Usually I use two eggs. Because these eggs seemed small to me, I used three. You can whisk in a tablespoon of water or a tablespoon of mayo. I like mayo, as it makes the egg richer, but water is okay.

I like to break the eggs into a coffee cup and use a spring coil whisk to mix the eggs and liquid- I put the whisk into the cup and push the handle up and down while the whisk end still rests in the bottom of the cup- something like using a bathroom plunger.

Add salt and pepper if desired.

Carefully pour the egg mixture into your skillet:

Tilt the skillet as you pour.

As the egg bakes, continue to tilt the skillet, sliding a pancake turner under the outside edge of the eggs, all around pan.

Ideally, you want to slide the pancake turner under a bit of the egg, lift it ever-so-gently up while tilting the pan so that more liquid, uncooked egg slides beneath the lifted section ofthe omelette- you continue going around the outside edge of the pan, lifting, tilting, letting liquid egg frun off the top to the side and under the cooked egg, and do this until the egg loos done- or nearly done.

I like to finish them off under the broiler.

Watch it closely, as it doesn’t take more than a couple of minutes if the broiler was reheated.

By which I mean that you probably really do not have time to get the 3 year old a glass of milk, warm up his oatmeal, and put a spoonful of apple butter in it for him:

Oh, well. This is the inside of the omelette, and it’s not really burnt. I won’t even be able to tell once I put a handful of fresh spinach on one side, sprinkle it generously with freshly grated swiss cheese:

Then fold the other half of the omelette gently over on top of the fillings, and gently slide out of the pan onto a plate.

You can use other fillings:
sliced fried mushrooms
shrimp
cheese sauce
holandaise sauce
pico de gallo
steamed broccoli

all kinds of odds and ends of leftovers- it only takes a couple of spoonfuls, and perhaps a bit of cheese or a cheese sauce (make a white sauce, stir in cheese to melt) for fairly frugal,fast, and elegant meal.

Omelettes make good suppers, too

LInked at Midnight Maniac Meatless Mondays

Posted in breakfast, eggs, frugal, vegetarian | 2 Responses

Turnip Slaw

Salad- Turnip Slaw

1/4 cup chopped sweet red pepper (we have used green, and we also buy bags of frozen chopped peppers in the winter and just use some of that)
1/4 cup green onions, thinly snipped with scissors
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar or honey
1/4 teaspoon sea salt
1/4 teaspoon pepper
4 cups of grated turnips- peel them (remember to slice the tops to grow more turnip greens) and grate them (I use my food processor)

Mix all ingredients except the turnips, then pour the mixture over your grated turnips and mix well. This serves four.

Better:
Ever so slightly steam the grated turnips- just a minute or two.  They should still be crisp-tender, with the emphasis on crisp.  Combine apple cider vinegar honey, salt, and a tablespoon of whey with the grated turnips the day before serving.  After soaking the turnips in the vinegar mixture overnight (or longer), stir in remaining ingredients.

Posted in frugal, salad, side dish, vegetable | Leave a comment

Salmon Quesedillas

Salmon Quesedillas

Ingredients:
Salmon
lemon juice
garlic
basil
green onion
tortillas
coconut oil
butter
grated cheese

Combine cooked salmon- either two cans of salmon or the equivalent amount of fresh or frozen cooked salmon- with lemon juice (about two tablespoons), minced garlic (about two tablespoons, but there could always be more garlic), a couple of tablespoons of basil, and some diced green onion (about 1/4 cup).

Fry this mixture or heat it up in the microwave.

Then put buttered tortillas on a hot griddle. Sprinkle some grated cheese (cheddar, jack, or…?) over one half of the tortilla, top that half with some salmon mixture, sprinkle more cheese over that, and fold the bare tortilla half over that. When the cheese begins to melt, flip the tortilla and grill the other side. Top with salsa and sour cream if you have it. We’ve eaten these tent camping before. They cook up very nicely on a grill over a fire, or wrapped in foil and laid upon the coals.

To have them as an appetizer, cut the fried quesedilla into thin triangles or strips. Top with a dollop of pumpkin seed salsa for a really special treat.

Posted in fish, lunch | 2 Responses