Tag Archives: milk

Chocolate Quinoa Cake

20 Dec

The first thing I’d like to say about this cake is make it. Make it now. Or soon, if you’re at work or some other important place that would frown upon you leaving to make a chocolate cake in the middle of the afternoon.

The second thing is: share it once you’ve made it. This cake is too good to have all to yourself. Or at least, you might feel a tad guilty after finishing it off so to avoid any guilt share it with one and all.

The third is: you will not believe that it’s gluten-free. I’m not much of a gluten-free baker, so the fact that it turned out great even for me is a very good sign!

Finally, and somewhat related: I’ve resorted to using my Instagram photos of my food. The Winter light here in Calgary is making it very difficult for me, a novice photographer, to get good light for photos! So, if anyone has any good, cheap photography tips for Winter, please let me know.

This recipe came to me through my friend Kendra who found it at Dinner With Julie. Julie excerpted the recipe from the book Quinoa 365: The Everyday Superfood in a post featured on The Family Kitchen. Continue reading

Advertisements

Butter Chicken or Tofu with Saffron Rice

8 Nov

One of the things I miss about living in Toronto is getting the quarterly LCBO magazine, Food & Drink. The recipes are some of the best I’ve ever tried, including this Butter Chicken.

Seriously, this is a dish that you’ll want to break out when you really want to impress. It looks like it’s complicated, but really it’s just the same ingredients added repeatedly at different stages of the process. Especially a garlic-ginger purée that’s super easy to make and can be frozen for other uses.

Chicken marinating in a spiced yogurt mixture.

Tomatoes and spices boiling down.

Sieving the tomato mixture after it has reduced.

I made this for the latest Monday Night Supper Club potluck, which happened to be on Halloween. I dressed up in a beautiful sari I received as a gift and went East Indian style! Lori Andrews over at The 10 Cent Designer made this Cucumber Dill Salad that went perfectly.

Butter Chicken – Slightly adapted from LCBO Food & Drink Holiday 2008 Amaya Restaurant Toronto

Combine and let marinate for 20 minutes:
lb./454 g chicken or 1 block/454 g extra firm tofu
1 tsp ginger puree (recipe below)
1 tsp garlic puree (recipe below)
1 1/2 tsp cayenne pepper
2 tbsp lemon juice
1/2 cup plain yogurt
1/4 tsp garam masala

If using chicken, bake at 425 F for 10-12 mins.

In a large pan combine and let simmer (med-low heat) until tomatoes are breaking down (about 25 mins):
1 can (2 cups/16 oz.) diced tomatoes, juices reserved
2 tsp ginger puree
2 tsp garlic puree
2 cardamom pods
2 cloves
1 bay leaf
1 cup reserved tomato juice Continue reading