Tuesday, February 27, 2018

Sausage Turnovers - Crazy Ingredient Challenge

 A very late CIC! So so sorry to my fellow CIC folks. I was never good at time management and some issues at work really threw me off last week. It was really hard to concentrate on writing a blog post. I'm not very good at dealing with my cheese moving. Not many words from me today though. Our ingredients this month were Cinnamon and Breakfast Sausage. I had fully intended on making sausage cinnamon rolls because apparently that's a thing and I was really curious. In the end, I went with some turnovers.

 Sausage Turnovers

Half of this recipe

1 tablespoon oil
1 cup sausage, crumbled
1 cup sweet potato, diced finely
1/2 cup apples, diced finely
1/4 teaspoon cinnamon
Salt and pepper, to taste
Egg, for egg wash.

Make dough and leave to chill while you make the filling. It should chill for at least 2 hours.
Heat a pan with oil. Saute the sausage for about 5 minutes and then add the sweet potato. Keep cooking, stirring occasionally until the potato is tender. Add the apples, cinnamon, salt, and pepper. Taste and adjust seasoning. Cool before using. Roll dough out about 1/8th inch thick. Cut out 3 inch circles. Place a heaping teaspoon of filling in the center of each circle. Dip a finger in water and run along the edges of the circle. Fold over and then use a fork to crimp the edges. Place the turnovers on a baking sheet. Place the turnovers in the fridge while you had the oven to 425F. When the oven is ready, beat the egg with a tablespoon of water. Brush the turnovers with the egg wash. Bake for 15-20 minutes or until golden.

Monday, January 29, 2018

Whole Wheat Banana Muffins - #MuffinMondays

Last week was one of those weeks. The truth is, all the stuff that happened was happening to people around me. But still, I felt it. It's not my story to tell so I can't get into it here. But I must say that I watched in awe as those around me faced some serious adversity and kept on pushing. I'm not like that. I face adversity and stop dead in my tracks for way too long. This week I want to work on that. I want to work on persevering. I want to break the mental chains that hold me in place for far too long.

All of that has nothing to do with muffins of course. It was good to lose myself in baking muffins for a bit and not think about the world around me. I tried to get lost in some cinnamon roll baking too but ended up with the ugliest batch of cinnamon rolls ever. Ah well. They still taste good. As for these muffins, they're great! I expected to have some relatively dry muffins on my hand. But while they're a bit drier than their white flour counterpart, it really isn't that much of a difference and I'd be happy to make these my go-to banana muffins. Extra fibre! The batch makes about 13 but you'll only see 11 in my pics. My brother grabbed some as soon as they got out the oven. The usual.

It's Muffin Monday so you know the drill. Great muffins await you below!

Whole Wheat Banana Muffin 

Yield: ~13 muffins


1 1/2 cups flour 
1 cup oats (I used quick cooking)
1 tablespoon baking powder
1 teaspoon ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
pinch of nutmeg
1 cup mashed bananas
1/2 cup sugar
1/2 cup milk
5 tablespoons oil
1 egg
1/8 teaspoon almond extract


Preheat oven to 400F. Grease a 12 cup capacity muffin pan and a small ramekin.
Mix together flour, oats, baking powder, ginger, baking soda, salt, and nutmeg.
In a separate bowl mix together bananas, sugar, milk, oil, egg, and almond extract. 
Gently stir the banana mixture into the dry ingredients. Divide among the prepared baking pans. 
Bake 13-16 minutes or until a toothpick inserted into a muffin comes out clean.

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Saturday, January 20, 2018

Tofu in Pomegranate Sauce - #CIC

When tofu won one of the polls for January's Crazy Ingredient Challenge, I really wanted to kick myself. I finalize these lists. How could I have put the dreaded tofu on the list? Shouldn't I be rigging these things to suit my preferences. Alas, I don't, so here it is: tofu and pomegranate. Just in case it isn't clear, I do not like tofu. At all.

I'm not going to tell you that I tasted this dish and the clouds parted and the sun shone bright and I licked my plate clean. Nope. It's still tofu. The sauce is delicious and I can't wait to try it with some chicken. But the sauce was not enough to get me to like tofu. My issue with tofu is mainly the texture. There's an underlying flavour that I don't quite like but I can handle that.  I'd have to process the tofu into little tiny bits and hide it in a bunch of stuff in order to not dislike it.

I'm looking forward to seeing what my fellow CIC members did with their tofu because I have some tofu left and I don't want to throw it out. And unfortunately, we are all anti-tofu around here. Maybe someone processed it to smithereens just for me? Let's scroll down to see!

Tofu in Pomegranate Sauce
14-16 oz tofu
salt & pepper to taste (I used a lot of black pepper)
1 1/2 tablespoons cornstarch (plus more for coating tofu)
1 cup pomegranate juice
1/4 cup brown sugar
1 tablespoon soy sauce
1 inch ginger, grated
1 garlic clove, mined
dash of salt
dash of cayenne

Remove tofu from packaging, wrap in paper towels and place a heavy object on top of the tofu. The object is to remove as much of the water as possible. I left mine for longer than a night but I think it takes less time than that.
After the tofu is drained and pressed, slice into cubes and season generously with salt and pepper.

When you're ready to cook, toss the tofu in some cornstarch and set aside.
Dissolve the 1 1/2 tablespoons of cornstarch in two tablespoons of pomegranate juice and set aside.
Simmer the pomegranate juice, sugar, soy sauce, ginger, garlic, salt, and cayenne over low heat for about 20 minutes.
Stir in the cornstarch slurry and let the mixture thicken to desired consistency. Remove from heat.

Shallow fry tofu cubes until golden and crispy. Toss in sauce and serve.

I tried a version of this with honey and no cornstarch. It was stickier and I did prefer that consistency. However, I hadn't gotten the flavour quite right so I decided to stick with this sauce.

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