I am a hoarder.
Of recipes. Cookbooks. DVDs/DVR'ed cooking shows. Some say it's an obsession. I think it's perfectly normal. I have a medium sized library of cookbooks. Buuuuuut my e-folders are overflowing with "to be tried" recipes. So what that I have a least a half dozen regularly pre-set cooking shows to be recorded throughout the week? Or that I enjoy spending my Sunday mornings curled up on the couch enjoying some down time with Giada, Nigella or Aarti? Nothing wrong with this..
At least I don't think it will get me hauled off to the loony bin or aired on TLC. Right?
I've been *attempting* to check off two of the many recipes in my e-folder for the last two weeks. Each time I open my laptop, there they are. Staring at me. Begging to be made. Since I had to bake a cake tonight, I figured 'hey, kitchen will already be a disaster, why not make more mess?'
Two down. One million to go.
I chose these two recipes as I will be going camping in a few weeks and while i'm no novice to camping, I AM newly vegetarian. Read: Camping meals of the past included burgers, hot dogs, eggs, bacon, sausage, chips & pretzels. No, i'm not joking. So, i'm starting out now, so I won't be scrambling at the very end. Packing, for me, is hard enough lol.
1) Mama Peas Baked Oatmeal Squares
I followed her recipe exactly EXCEPT I subbed golden raisins in for some of the cranberries. Mine did not seem to set as well as hers. I did bake them at 375 degrees for 30 minutes though instead of 350 for 45 min (was baking recipe #2 and I didn't want to waste electricity by having to bake yet another item). Perhaps that made the difference? Either way, will be trying these at least 2 more times before camping--1) I will make the recipe, refrigerate overnight & then bake & 2) Follow her baking instructions :)
2) Ashley @ Edible Perspectives Buckwheat Bread
I did adapt her recipe some as a) I didn't have millet & B) I was craving pizza when I started baking :) The spices need a tad more tweaking but delish first time 'round!
"Pizza" Buckwheat Bread
1/2 c + 2 T raw buckwheat flour [ground from raw buckwheat in a blender – not Kasha or toasted buckwheat]
1/2 c + 2 T whole wheat pastry flour
2 T chia seeds
2 T ground flax meal
3/4 c nutritional yeast
2 T dried oregano
1 T dried basil
1 t garlic powder
1/2 t sea salt
LOTS of freshly ground black pepper
1/2 c +2 T unsweetened almond milk
3/4 c water
1/2 t baking powder
1 T unsweetened apple sauce
1 T olive oil
Sesame seeds, for topping
1) Preheat oven to 375* and grease bottom + sides of a 9×9 square pan.
2) Stir together buckwheat flour, whole wheat pastry flour, chia seeds, flax, baking powder, nutritional yeast, and all spices in a medium sized bowl.
3) Add in water, nut milk, applesauce + oil and stir until just combined.
4) Pour into pan, and evenly spread. Sprinkle top with sesame seeds.
5) Bake for about 42-46 min, until golden brown + cracked all over the top.
Perrrrrrrfect with a schmear of tomato paste.
All in all two very successful yummy trial recipe runs. Very pleased to have 2 checked off! What are two recipes you have been wanting to check off? What's stopping you?