Three Beans Plus Salad

I want to post this recipe but I don't know what else to say in the post :)

A lot of times when I'm blog hopping, looking for interesting recipes, I find that the post that accompanies the recipe is very long.  Lots of words, most often telling story about what's happening in the writer's life.  I'm not that kind of person.  This blog will not become a personal journal but rather will stay as food notes of what I make.  So sorry for not having story to tell most of the time.

But hey, here is the recipe for the beans salad that I like.  It's a good source of plant protein with a refreshing vinaigrette.  If it were just for me, I'd add lots of cilantro and jalapeno because I love the herbal flavor and spicy kick from both!

Three Beans Plus Salad

Serves 8 to 10


Salad:
3 15-ounce cans black beans, drained, rinsed, and patted dry
1 15-ounce can garbanzo beans, drained, rinsed, and patted dry
1 15-ounce can pinto beans, drained, rinsed and patted dry
1 pint grape tomatoes, halved lengthwise
1 cup chopped yellow or red bell pepper
1 cup chopped red onion
1 tablespoon minced jalapeno pepper

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons ground cumin
1/4 cup chopped fresh cilantro
1/4 cup fresh flat-leaf parsley
Kosher salt
Freshly ground black pepper

4-5 ounces creamy goat cheese, crumbled or broken into small pieces


To make the salad:  Place all the beans in a large nonreactive bowl.  Add tomatoes, bell pepper, onion, and jalapeno, and mix well.

To make the dressing:  Whisk together oil, vinegar, and cumin in a small bowl.  Pour over the bean mixture.  Add cilantro, parsley, 1 teaspoon salt, and several grinds of black pepper.  Taste and season with additional salt and pepper if needed.  (The salad can be prepared 5 hours ahead; cover and refrigerate.  Bring to room temperature 30 minutes before serving.)

To serve, mound salad in a large shallow bowl and sprinkle with crumbled goat cheese.


Source:  The Big Book of Backyard Cooking by Betty Rosbottom

Bitter Orange and Poppy Seed Cake

My ideal weekend would be doing something that doesn't require my brain to work.  I can be very energized during weekdays but when it comes to weekend, my brain suddenly switches to off mode.  I actually looking forward to Friday afternoon when I know I will be done with chores and obligations.  Saturday is usually spent at church and baking activities, this is the day when I want to be busy in the kitchen.  Sunday is family time, whether we go out to eat, swim, hike, or bike.  Don't we all love the weekend?

Sometimes even having game night during the weekend is too much for me.  I see it as an exercise, i.e. I have to use my brain and I have to interact with people.  I'm just about done with people after church :)  I want to decompress and stare at nothing.  So don't be offended if I say no to anything on the weekend.  It's just my way of saying I want to spend time with family and stay at home.

Speaking of doing baking on the weekend, this easy loaf is one of things I love to make.  It's simple and quick but yet it's tasty and keep for a few days for afternoon treats.  When I made this, I wanted to eat a poppy seed cake and I found a recipe that used Seville orange marmalade and poppy seed.  I love citrus, both in food and as a fragrance.  It's fresh and uplifting which cheers up my mood right away.  Anyway, this cake is moist and delightful!

Bitter Orange and Poppy Seed Cake

Makes 1 loaf

For the cake:

3 tablespoons Seville orange marmalade

150 g plain Greek yogurt

3 large eggs

175 grams sugar

200 g self-raising flour

1/2 teaspoon baking powder

175 g unsalted butter, softened

Pinch of salt

Zest of 1 orange

2 teaspoon poppy seed

For the glaze:

1/4 cup orange juice

5 tablespoons Seville orange marmalade

Heat oven to 325F.  Butter a 8 x 4-inch loaf pan, then line the bottom with a rectangle of parchment paper.

Put the marmalade into a small pan, heat gently until melted.  Beat in the yogurt, then let cool for a few minutes.

Put the remaining cake ingredients into a large bowl and beat with a hand held mixer until smooth.  Quickly beat in the yogurt and marmalade mix, then pour into the prepared pan.  It will be quite runny.  Leave the mix mounded in the middle of the tin rather than leveling the top, to help it rise.

Bake for 1 hour to 1 hour 10 minutes until golden and well-risen; a skewer should come out clean.  Take a look at the cake after 45 minutes; if it browns too quickly, loosely cover with aluminum foil.  Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts.  Set aside to cool, stirring now and again, until you have a thick, but still runny glaze.  When the cake is ready, cool in the pan for 10 minutes, then turn onto a rack.  Spoon the topping over the cake while it's still warm.  

The cake is best served the day it's made, but will keep for up to 3 days tightly wrapped in an airtight container.

Source:  adapted from BBC Good Food, by Jane Hornby

Chocolate Banana Cake with Glazed Walnuts

When my son decided to join track team in his school, I secretly rejoiced.  He's not one to like a team sports and asking him to go to the gym with me and my husband is like pulling teeth.  The only sport that he tolerates is swimming and he's pretty good at it, but because of church commitment, he seldom could participate in swim meet.  This track and field activity is through his school which means it won't interfere with church but his time after school is filled with practice.  That means I have to pick him up from school late and that makes my days long as well.  Sigh.  And the track meet is incredibly long...

Then why did I rejoice?  Because for one thing, this gets him into exercising.  He's now into running, albeit in beginner's level, and he wants to track all his running into his Runkeeper app.  With that newfound interest, I'm able to join him in the running process and I like it.  Now I have a partner to run on the weekends!

But, then there's a problem with those time on the weekends.  The time I usually am home, baking or cooking, is now divided.  I have less time to be in the kitchen and even lesser time to play around with food for my blog.  Consequently this blog will see fewer posts until track and field is done.  Oh well, such is life...  But, I have this cake recipe that I've been keeping on my computer for a while and I think it's time to write it down here before it gets way too old.  My family enjoyed this cake because there's banana and there's chocolate.  This cake didn't use eggs and has a potential to become a vegan cake if the milk used is substituted with vegan milk.  I didn't try it so I won't know how the flavor would turn out but this cake was plenty moist and scrumptious.  Do give it a try!

Chocolate Banana Cake with Glazed Walnuts

Yields one 8-inch cake


Banana Cake:
1/4 cup milk
6 Tablespoons melted coconut oil
6 Tablespoons pure maple syrup
1 teaspoon vanilla extract
2 1/4 cups mashed ripe bananas--approximately 5 medium bananas
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, chopped, toasted--optional

Chocolate Cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pure maple syrup
1 1/4 cup milk
6 Tablespoons melted coconut oil
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar

Maple Glazed Walnuts:
1 cup walnuts
1/4 cup pure maple syrup

Dark Chocolate Glaze:
1 cup milk
1/2 pound high-quality extra dark chocolate--I used Lindt 70% bittersweet chocolate
1 vanilla bean, scraped
1 pinch salt


Preheat oven to 350F.

To make banana cake:  Lightly oil and dust a 8" round springform cake pan with flour, shaking out excess.

Put the milk, oil, maple syrup, vanilla and bananas in a blender and blend until smooth.  In a large bowl combine dry ingredients.  Add banana mixture and combine using as few strokes as possible.  Fold in walnuts.

Pour batter into cake pan and smooth the top.  Make the chocolate cake.

To make chocolate cake:  Lightly oil and dust a 8" round spring form cake pan with flour, shaking out excess.  In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt.  Whisk to combine.

In a separate bowl combine the maple syrup, milk, melted coconut oil, vanilla and vinegar.  Whisk to combine.  Pour the wet ingredients into dry ingredients and whisk to remove any lumps.

Pour batter into cake pan and smooth the top.  Place in the oven with the banana cake, on the same rack if possible so they bake evenly,  and bake until a toothpick inserted in the center comes out clean, about 45-50 minutes.  Let cakes cool on the cooling rack for 10 minutes, then release the springform ring from the cakes.  Let cakes cool completely.

To make maple glazed walnuts:  In a dry skillet over medium heat, lightly toast walnuts until fragrant.  Add maple syrup to the pan and toss quickly to coat.  Remove from pan to let cool.

To make dark chocolate glaze:  Slice vanilla bean lengthwise, scrape out the seeds and place them in a small saucepan.  Add cold milk to the saucepan and warm slowly over medium heat.  When hot, remove from heat and add chocolate.  Stir until fully melted, whisk in a pinch of salt.  Keep warm.

To assemble cake:  Slice each cake in half horizontally.  Slice the very tops off the cakes to make them straight.

Start with one half of the chocolate cake on the bottom, spoon on about 1/4 of the glaze, with the majority being around the edge so that it oozes out when you place the next layer.  Place a banana cake layer on top of the chocolate layer and spoon on glaze, repeat until the top layer.  Pour the remaining glaze on top of the cake and top with maple glazed walnuts.  Serve.


Source:  adapted from My New Roots Apps by Sarah B.

Chelsea Buns

I just got back from my son's science trip with his school for 8 days last week, and I'm exhausted!  Not so much physically but mentally because there's so much to think about during the trip, the safety of the kids was always the paramount.  The constant vigilance of where they were and what they're doing, and the long drives wore me out.  But it didn't mean I didn't have good time because I got the chance to visit my bestie and my alma mater.

The kids went to Catalina Island Marine Institute to study marine biology and we stopped along the way, first at San Fransisco and second at Knott's Berry Farm.  The kids bonded and the chaperones bonded as well; the women I know were really wonderful and we got to know each other more.

With that trip behind me, I can now enjoy my spring break!  So need a break from a routine even though the typical springtime weather is back, days of grey and mist.  Ah, that's Oregon...

Maybe this Chelsea buns will cheer me up?  These are tasty buns, chockfull of moist dried fruits which my husband and I love.  My son still chose cinnamon rolls over this but he still ate a handful :)

Chelsea Buns

Yields about 12 large buns or 24 small buns


For sweet bread dough:
3/4 cup (6 ounces) warm water
2 teaspoons sugar
1 tablespoon active dry yeast
1/2 cup (2 ounces) bread flour
3/4 cup (6 ounces) plain yogurt--regular or Greek, can be substituted with sour cream or buttermilk
1/2 cup (1 stick) unsalted butter, softened
2 large eggs, lightly beaten
1/2 cup sugar
2 teaspoons salt
2 teaspoons vanilla extract
4 1/2 to 5 1/2 cups bread flour
1 egg + 1 tablespoon water (for egg wash)

For the filling:
1/3 cup unsalted butter, melted
1 cup brown sugar, packed
3 tablespoon cinnamon
1 1/2 cups mixed dried fruit

For the icing:
1 cup confectioners' sugar
3 1/2 to 4 tablespoons cream or 2 to 3 tablespoons milk


In a small bowl, combine the warm water and 2 teaspoons sugar.  Stir to dissolve.  Stir in the yeast and 1/2 cup flour.  Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes.

In a bowl of a mixer or bucket for bread machine, combine the yogurt, butter, eggs, sugar, salt, vanilla, and yeast mixture.  Add 4 1/2 cups of flour and knead the dough--by mixer or bread machine--to make a smooth, supple, and soft dough.  Add the extra flour only if needed, 1/2 cup at a time.  If using a mixer, place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until doubled in bulk.  If using bread machine, let it rise in the machine until the end of the Dough cycle.

Gently deflate the dough, and transfer it to a lightly floured work surface.  Roll the dough into a 16" x 24" rectangle.

Spread the dough with the 1/3 cup melted butter.  Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.  Scatter the mixed dried fruit over the cinnamon sugar and lightly press it down onto the dough.

Starting with a long end, roll the dough into a log and cut it into 12 slices for large buns or 24 slices for small buns.  Whatever the size of buns you cut, they'll turn out delicious!

Place the buns in lightly greased baking sheets.  Cover the pan and let the buns rise until they're nearly doubled, about 45 minutes.

While the buns are rising, preheat the oven to 375F.  Brush buns with egg wash and bake until golden brown, about 30-40 minutes.  While the buns are baking, make the icing by stirring together confectioners' sugar with cream or milk.

Remove the buns from the oven.  Drizzle the icing on the buns while they are warm.

Butternut Squash Bread with Dark Chocolate and Walnuts

Last year when my parents traveled to Indonesia, I had to take care of their house and yard.  I didn't have to do much with the yard though but I had to make sure the plants were watered well and picked a few handful of produce from their vegetable garden.  One day, as I was looking out the window from their living room, I noticed there's a vine that's growing over and around the short hedges lining up the front pathway.  It seemed like a squash plant tried to grow.  My parents and I love kabocha squash very much and there was a talk in the past of planting one or two plants in the vegetable garden.  We just love the sweet and smooth texture of this squash that when it's in season, my mom would buy one or two.  She then would slice it thin, dredged it in tempura batter, and deep-fried it.  That was our afternoon snack, and between us, we could probably eat the whole squash ourselves.  My mom wouldn't choose an overly big one, but she smartly picked the small one.

That plant was growing like weed and there's also one in the backyard, but when I asked my dad about it, he said he actually didn't plant any in the front yard so that was a surprise.  As summer progressed, I watched it bore fruits; the one in the front bore green fruit and the one in the back bore bluish-colored fruit.  From the look of it, one must be blue kuri squash and the other one was kabocha squash.  When my parents came back home, we waited until the stems became corky and the shape went blocky.  My dad loves it plain, steamed, and would eat it with a spoon.  I baked my share until soft and divided the flesh into several freezer bags.  These can be frozen for 3 months.

And here's one way to use up the squash, I made a quick bread with dark chocolate chips, walnuts, and dried cranberries.  I adapted the original recipe by using all-purpose flour instead of wheat flour because that's what I had at home at the time.  This won't last long in my house, everyone would eat slice upon slice with a drink of their choice!

Butternut Squash Bread with Dark Chocolate and Walnuts

Yield 1-9x5 inch loaf


2 eggs
1/4 cup granulated sugar
1/3 cup packed light brown sugar
7.5 ounces peeled, seeded, steamed and pureed kabocha squash
2/3 cup coconut oil
1 1/2 cups unbleached all-purposed flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 generous teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon ground dried ginger
1/8 teaspoon nutmeg
1 cup dark chocolate chips
1 cup lightly toasted walnuts, plus extra for decorating top
1/2 cup dried cranberries

Heat oven to 350 F.  Coat a bread loaf pan with coconut oil or butter, or spray with vegetable oil.

In a large bowl, beat together eggs, sugars, cooked/pureed kabocha squash flesh, and oil until smooth.  In a second bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg.  Add dry ingredients to wet and mix well.  Fold in chocolate chips, walnuts, and cranberries.

Fill the prepared loaf pan about three-quarters full with batter.  Gently tap the bottom of the filled pan on the counter a few times to release air bubbles.  Sprinkle additional walnuts over loaf, using your hand to gently press them into the batter.

Bake for 50 to 60 minutes, or until a toothpick inserted at the center of the loaf comes out clean.  Let cool for at least 1 hour before slicing into thick chunks.


Source:  adapted from Breadtopia