Wednesday, June 30, 2010
Bulgur Flat Bread
You guys all cracked me up over those Boston Cream Pie Waffles! You are all welcome here anytime for waffles! I love playing with my keeps things exciting around here in my otherwise (good, but) boring life! The boys plowed through these and were asking for more, so I expect more versions of these coming up soon.
Speaking of breakfast, I found Bob's Red Mill Gluten Free Quick Oats at the store the other day. I made them for the illustrator and discovered he is now an oatmeal snob. He prefers the Old Fashion Oats to the quick ones. Who knew? I am ok with that though, I prefer baking with the quick oats so these will not go to waste!
Wait, back to yesterday...where did Tuesday go? It seems like it went by in a flash with nothing really accomplished! Except that I made pizza yesterday for lunch! I really enjoy making pizza now. I went for so long just not having it when everyone else was eating it. Not now! I decided to crank the oven up before it got too hot here. I don't like baking during the heat of the day and we have been craving pizza lately. Besides, after Jessica's bulgur challenge, I have bulgur ideas on the brain!
I swear I could write an entire book on flat breads! I love them so much! They can go savory, sweet, topped or dipped! This one is a cross between a cracker and a flat bread. Very sturdy, crunchy, whole grain flavor and perfect for my piled high veggie, hummus and sauce craving! Have you tired hummus on your pizzas yet?  If not, you are totally missing out!
I also baked one off with nothing on it to have with some strawberries later in the day. After I ate it, I thought I should have done peanut butter and jelly on it! I have left over dough in the fridge...I am totally doing that today!

Bulgur Flat Bread

1/2 cup (80gr) bulgur wheat
1 cup water

Bring to a boil and then reduce to a simmer for 15 minutes.

2 TBSP flax meal mixed with 2/3 cup warm water (set aside while you get the everything else together)
2 tsp yeast
1 cup oats
1 tsp salt
1/2 cup whole wheat flour

When the bulgar is done, blend it in the food processor for a minute. Now put everything else in there and blend for a few minutes. The dough will come together, but it is coarse since it is a whole grain dough. With wet hands, form it into a ball and place in a bowl sprayed with cooking spray. Cover with plastic wrap and place in a warm place to rest for an hour.

To bake, preheat the oven to 425 degrees. Bake on a parchment lined baking sheet and form into the shape you want.  I made 4 personal sizes. I baked them for 7 minutes, topped them and baked for another 15 minutes. I just baked the plain ones for 20 minutes.

So, yesterday...this will shock you...I did not eat any lettuce! It kinda freaked me out when I realized it at the end of the day. Don't worry, I will be making up for it today! Is there a food that you eat almost everyday and then feel freaked out because you didn't realize you didn't have it that day? I know that may sound crazy, but I love salads and seriously eat them everyday!

Ok, I am off to listen/watch Rent while I work on some things! I am such a musical junky! Have a great Wednesday!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 11:14 AM   20 comments
Tuesday, June 29, 2010
Boston Cream Pie Waffles!
Here is the situation...I had egg yolks left over after making my gluten free angel food cake to take to a friends house on Sunday.  Between the cake and the 7 minute icing...I had quite a few egg yolks to deal with.  I don't throw food away.  It is a rule here.  I will suffer through it even if it is not great to not throw it away.  So, with egg yolks waiting for culinary greatness, I was off with my thoughts.  I started thinking about what I have been craving lately.  German chocolate cake with coconut icing (yes, please, but Jay won't touch it), ice cream (yeah, but I just did that), boston cream pie...we have a winner!
Well, a take on it anyway.  We took the boys to Krispy Kreme the other day.  We don't do it often, but sometimes, ya just gotta live a little.  Neither the illustrator nor I can eat there, but the boys love it and it is a treat for them.  My dad used to get us doughnuts on Saturdays and I still remember my favorite was the boston cream pie doughnut!  How could you not love a fluffy pillow of pastry filled with pastry cream and covered in chocolate?  Well, Jay got one and fell in love.  So, I decided to surprise him with a different take on his doughnut love.  You know I love making a healthier version of unhealthy foods!  So...let's get to work!
This mixture took me right back to culinary school!  I LOVED my pastry class and I remember to this day the first time I made a pastry cream. I am completely fascinated with the pale yellow color and the velvety texture the egg yolks and sugar become.
Here is the mixture about to heated to make the magical topping! Be careful when you temper the eggs and milk Do it slowly, otherwise, you will end up with sweet scrambled eggs.  Which Jay seems to like after discovering French toast is made with eggs, but that is not what I would looking for here.
Creamy, smooth and sweet with a hint of vanilla!
I used the waffles from the other day (thanks Jessica!), topped them with vanilla pastry cream and then drizzled everything with some melted chocolate!

Vanilla Pastry Cream
(makes 1 cup)

1 cup almond milk
3 egg yolks
1/4 cup sugar
2 TBSP cornstarch

In a small sauce pan, heat the almond milk to a boil.  Remove the milk from the heat and set it aside.  In a mixing bowl, whisk the egg yolks and sugar until it is fluffy and pale yellow.  Next add the cornstarch to the egg mixture and whisk until there are no lumps.  Now, whisk a little bit of milk into the egg mixture and mix completely. Slowly pour the rest of the milk into the egg mixture while it is being whisked. Next, pour the egg mixture through an strainer back into the sauce pan.  Cook over medium heat, stirring constantly, until it comes just to a boil and it has thickened.  Take off the heat and stir in the stevia. Pour into a container, cover the top of the pastry cream with plastic wrap sprayed with a little cooking spray(directly on it so it does not form a skin).  Allow to cool.  If you are going to use it immediately, just leave it out.  If it will be a while, refrigerate it and remove it about an hour before using.  

Chocolate Topping

1/2 cup dairy free chocolate chips (I like Enjoy Life)
2-3 TBSP almond milk

Microwave for 35 seconds and stir to combine.  If you need a little more heat, microwave for 15 more seconds. Watch it so it does not boil over!

What favorite childhood junk food flavor do you make healthy now?

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:56 AM   23 comments
Monday, June 28, 2010
BSI = Blogger Secret Ingredient Contest

One of my favorite bloggers, Jessica at Healthy Exposures, asked me if I would be interested in hosting this weeks BSI.  I couldn't help but say "yes" since this is what blogging is all about to me!
BSI stands for Blogger Secret Ingredient. Each week a new host picks an ingredient and anyone (food blogger or not) can submit a recipe. The contests starts on a Monday, and recipes need to be submitted by Sunday night of that week. Then the next day the host chooses a winner and picks someone to host next weeks contest.
It is up to each weeks host to deem what the prize will be.
the rules?
1. i pick an ingredient, preferably one that is in season and readily available and not too expensive;
2. i link back to all the other previous weekly hosts;
3. i review all your lovely recipe submissions by Sunday night (July 4th, 2010);
4. i pick a recipe that is my favorite; and
5. i’ll post the winner Monday morning and send the winner a token prize of my choosing.
6. you do not have to have a food blog to particpate
7. you do not have to submit a photograph
8. if you don’t have a blog, you can submit your recipe to me, and i will post your recipe for you!
here’s the past lovely blog hosts:
Week 84:  Healthy Exposures – Bulgur
Week 83:  Clarity in Creation – Peaches
Week 82: Mo’s Kitchen - Rice
Week 81: Waisting Duxie - Swiss Chard
Week 80: Fuss Free Flavours - Capers
Week 79:  Jenn Cuisine - Honey
Week 78: Living Free - Cashews
Week 77: Affairs of Living – Artichokes
Week 76:  One Frugal Foodie - Sunflower Seeds
Week 75: Part of the Whole - Beets
Week 74: Dinner at Christina’s - Sour Cream
Week 73: The Chef in My Head - Goat Cheese
Week 72: 5 Star Foodie - Asparagus
Week 71: Eats Well With Others – Carrots
Week 70: Burp and Slurp - Brussel Sprouts
Week 69:  Fun Fearless Foodie – Parmesan Cheese
Week: 68:  Natalie’s Killer Cuisine - Cocoa Powder
Week 67:  Eat, Live, Travel, Write - Lemon Zest
Week 66: Travel Eat Love - Coconut Milk
Week 65: Run Beans Run - Tofu
Week 64: Chicago Marathon Val - Mushrooms
Week 63: Biggest Diabetic Loser – Cheddar Cheese
Week 62: A Fit and Spicy Life – Balsamic Vinegar
Week 61: Peanut Butter Fingers - Nutmeg
Week 60:  Jenn Eats Nutritiously Now - Garlic
Week 59:  Home Cooked Em – Cinnamon
Week 58: The Balanced Broad – Flax
Week 57: Cookin Fanatic - Blue Cheese
Week 56:  Foodie in the City - Ricotta Cheese
Week 55:  Savvy Eats - Maple Syrup
Weel 54: Sound Eats - Dried Fruit
Week 53: Mega Nerd Runs - Acorn Squash
Week 52: Healthy Tipping Point - Pancake Mix
Week 51: Live, Laugh Eat - Almond Butter
Week 50: Balance, Joy and Delicias! – Cauliflower
Week 49: Healthy San Diego Living - Chickpeas
Week 48: Thought 4 Food - Yogurt
Week 47: London Foodie in New York - Chocolate
Week 46:  Johnstone’s Vin Blanc - Oats
Week 45: Guilty  Kitchen - Figs
Week 44: Ordinary Recipes Made Gourmet - Peanut Butter
Week 43: The Sophisticated Gourmet - Brown Sugar
Week 42: My Kitchen Addiction – Lime
Week 41: Nutmeg Nanny – Coffee
Week 40: Chaya’s Comfy Cook – Broccoli
Week 39: Healthy Delicious – Plums
Week 38: Zoe - Feta
Week 37: ChezWhat- Potatoes
Week 36: Cinnamon, Spice & Everything Nice – Blueberries
Week 35: Girlichef -Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp -Corn
Week 31: Say Yes to Salad – Kabocha
Week 31 1/2: Simply Fabulous Now – Cherries
Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! –Spinach
Week 17: Tales of Expansion Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & Natural –Peppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: sportsnutritionliving – Quinoa
It took me a little time to think about my ingredient, but after much consideration...I chose...
While walking the past couple of weeks, we have seen a ton of raspberry bushes full for the picking!  We love them here, so now I want to see what you would do with them!
Now it is time to show me your favorite recipes that use raspberries!  Just email me at sarena at creativecannonball dot com by Sunday at midnight, and I’ll have the winner posted on Monday!
Anyone that would like to host it next week...let me know!
posted by Sarena Shasteen - The Non-Dairy Queen @ 7:49 PM   6 comments

Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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