Tag Archive | Sugar

Comfort Food At its Best

There are days where we have had a bad day, something emotional might have happened, personal issues, or just that your day may have been rough at school, work, in a social setting, a disappointment and sometimes you just feel like over-eating more than the norm, but on comfort food. Sometimes there does not have to be a bad day, some people indulge on comfort food whenever they like. I know they say in moderation, but sometimes you cannot contain yourself and control the amount that goes into your body, but once in a while it is perfectly okay to over-eat or to cheat days where you feel like you need to have carbs and a little bit of sugar in your body.

Sometimes in the spare of the moment, you feel like heading to your local convenient, grocery store, restaurant and just grabbing a bite to eat, or loading your shopping cart with all these snacks, comfort food, and goodies. Its alright to do it once in a while I guess right? :).

What gets your taste buds rolling? My Comfort food at its best includes a variety of things which keep me going when I have a rough day, or when I have had a good day too. It does not matter.

My list of Some of the Comfort food I enjoy include:

– Nutella Hazelnut Chocolate Spread
– Frito Lay — Lays Ketchup Chips
– Kit Kat —
– Hummus
– Pita Bread Chips with Labneh (Pressed Yogurt)
– Doritos Cheese Nacho Chips
– Cashews, Peanuts, Sunflower Seeds
– Crackers
– Pretzels
– M&M’s Peanut/Milk Chocolate
– Nerds
– Fast Food
– Pizza
– Pasta

There is a lot more to this, but those are my main things.
What about you?
Do you indulge in Comfort food often?
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Favorite Halloween Candy – What I loved Getting

As Halloween is approaching in a few days, thought this would be timely to bring up. When I was a kid going door to door on Halloween night to go trick or treating, I was ever so excited to put my costume on and of course get candy, chocolate and chips in my bag. I had sometimes received other things in my bag as well, however there are some of the candy, chocolate, and chips that I used to love getting. I used to come home and sort out all my candy with my parents. Some of them really stood out for me and I never really bothered with the other candy I did not like, so I gave it to my family to eat. :)

My Favourites include:

– Little smarties boxes
– Candy Corn
– Popeyes little white cigarettes
– Twizzlers
– Nerds Candy
– Whoppers
– Milk Duds
– Reeses Peanut Butter Cups
– Gummy Teeth
– Rockets – They look like little tablets
– Little Chips bags
– Canada Loonie Dollar Chocolate Coins.

I remember I used to fill up 2-3 bags and sometimes I would take pillow cases with me, and it used to fill up to almost the top. I went everywhere so quickly. I used to map it all out with the most houses and areas around, so I would go and get the candy quick and I would start just before it started getting dark out, and then I would start my journey. It would last for quite a few hours and until I came home, with the help of my parents to carry the bags. I remember it would take a while to sort through the candies and then I would share and give them to my cousins, to my neighbors, and of course keep a lot of it for me too. :)

What did you like getting in your bag? What was your favourite chocolate, candy, chips or whatever else you got in your Halloween treat bag?

Talin’s — Favourite Sweet Tahini Bread Swirls

Many Years ago, I was at my Armenian Community Center and there was a Bazaar like a flea market type of event, and a couple of days before I went and assisted the Armenian Women’s Guild Group to make Sweet Tahini Bread Swirls to sell, So I learned how to make it from the Armenian Ladies and perfected it. So, I decided to write down the recipe to make it at home. I was so glad I did. It is incredibly tasty, and I enjoy making this. Although I have not made it in over a year, but I was thinking about it today, so I want to make it again this week, and Sweet Tahini Swirls are good anytime, any day. You can serve this with Coffee, Tea, Armenian Coffee, or at anytime. You can have it for Breakfast, or for a snack, whenever your heart desires. Well, Here is the recipe for this delicious dessert.

This is counted as 4 Bread Swirls of 16 Cm’s, but you can play around with the amounts according to how many you are making.

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Made some modifications, but full credit goes to the site above

Dough:

  • 1 tsp dry yeast
  • 120 ml lukewarm water
  • 200 gr all purpose flour
  • 2 tsp sugar
  • 1 tbsp olive oil

Filling:

  • 4 small tbsp tahini
  • 4 tbsp sugar
  • 4x tsp olive oil
  • 4x tsp cinnamon

Use Flour on countertop or big cutting board to work with the dough and filling.

Make the dough

Dissolve the yeast in the lukewarm water, and add the sugar and oil. Add the flour, a handful at a time. Quickly knead into a floppy, flexible dough that does not stick to the hands anymore. Leave covered in a bowl for about 2 or 3 hours, to rise. As all the air will be rolled out of it later, the stretchiness of the dough is more important than the amount of air in it.

Follow the Following Steps.

tahini scrolls production

When the dough has had some time to rise, divide it into four balls. Roll out one ball at a time, into a rough rectangle of “pizza thickness” – about 2 or 3 mm (1). Scatter the teaspoon of olive oil over it. I combined the tahin with the sugar, added a teaspoon of finely ground lemon rind (packet) to that, and scattered the somewhat dryer tahin mixture, like crumbs, over the dough surface (2). Dust the tahin-sugar layer with cinnamon. Gently press it flat with the back of a spoon. You’re now ready to roll.

Pre-heat the oven to 190° C. If you use a baking stone, put it in the middle rack.

Dust the worktop with a bit of castor sugar and flour to help with the rolling. Cut squares of baking parchment of about 17 x 17 cm. Roll up the dough rectangle, starting at the longest edge. Roll and pull and gently twist a bit, and the resulting sausage will be much longer, about 40 to 50 cm (4). Taking one end as the center, now turn the sausage in on itself, forming a rolled bun (5). Gently press it flat with your hand, then transfer onto a piece of parchment, and use the rolling pin again to gently roll the bun into a 15cm wide flat circle, about a cm in thickness (6). Prepare as much swirls as your oven can hold in one go, leave the rest covered up.

Using a pizza peel or an extra-wide spatula to support the flat tahini swirls sitting on their separate parchment, quickly transfer them into the oven. Bake for 8 to 10 minutes, or till parts of the surface have turned a deep golden brown. Get them out and leave them to cool and get nice and crispy on a wire rack.

Have some apple tea to go with that. Their taste is not overly sweet; and I love the combination of crunchiness with that slightly caramelized sesame filling. Roll over Swedish cinnamon buns, these tahini swirls are awesome!

CREDITS: http://www.blago.net/baking/bread/lebanese-sweet-tahini-swirls/

Have A Clean Kitchen While Cooking and Baking – Here is How

Do you ever wonder why it takes a long time to clean up after doing your cooking, baking and spending so much time after all that is done to clean, wipe mess, washing so many dishes and having to deal with a big mess after dealing with scrap of food left on the counter-tops, in the sink, or dropped on the floor? Are you looking for efficient ways to spend more time with your loved ones and less time in the kitchen preparing, cleaning, washing dishes and all that jazz?

Here are some tips and tricks to keep you organized in the kitchen and having a spic and span kitchen:

- When you know what you are cooking or baking, take out all the ingredients and food that you will use all in one section.

- Take out cutlery, cooking utensils, plates, bowls, cutting boards, pots and pans and have them ready.

- Foods, Veggies, Fruits, or other things that must be washed thoroughly and very well, wash them first before you turn on the oven or anything. before you wash them take out stems, and ends on fruits, veggies, and then throw all the scrap in the garbage before starting anything else, then if you see your counter-top dirty or cutting board. Give it a rinse and wipe down the surfaces while doing so. have a clean cloth.

- Wash whatever utensils, cutting board before you start to cook, so that you know not to worry about washing so many dishes at the end.

- When dealing with meats, have a separate cutting board or bowls to marinate your meats or however you want to cook it. Always a good idea to mix all your ingredients in a separate bowl then incorporate it with the meats so it will have an even flavour, then after you wash the bowl you mixed the ingredients with so that again less time washing later.

- Set up your table while the pan, pot is getting warm and hot and then that is where you start to cook. Now each time you put your food in the pan or pot or whatever, again wash the bowls that you put your food in and then all you need to do is just focus on cooking, then having to wash so many dishes before people come over, and having to clean up a huge mess in the kitchen. Have clean cloths ready and toss the other dirty cloths in the laundry hamper.

- When baking, it’s always a good idea to store your flour in a safe place so that you can just take it out, take the amount of flour needed then putting it back before you start any baking or anything. For safety reasons and for spill prevention all around. The sugar or baking powder that you use too. put everything back after using instantly.

- Now you want to give your guests your undivided attention and you want to spend as much time with them as possible right? So when you know they are coming over, always prepare things before hand and have things organized because if you start cooking, and everything when they are over, you will spend so much time in the kitchen and less time with your guests, family, friends or whoever comes over, so you want to prevent that and get organized with everything.

- It is a good idea to clean and wash left over dishes left from cooking or baking, then put them away and out of your sight so that all you need to wash are people’s plates, utensils and the cooking pans, pots which then shouldn’t take so long to do and when people ask would you like some help, include them into your cleaning process. gets done quicker and more time to relax later on.

Nowadays time is very precious and a lot of us deal with work, school, kids, family, friends, and this world has become so fast paced with everything like technology and its changed so much and we barely have time with our loved ones and the people who matter to us the most, and we want to do everything we can to make time and to save 10 minutes there, 5 minutes there, half an hour, so that is why I have come up with a method of cooking, cleaning in the kitchen so that you do not have to do it later and spend hours cleaning your house where you can spend hours with your family. I know with kids, pets or both can be a struggle to clean the house, but then again you gain more time with your family which is so important.

More tips, recipes and other things to come. Stay tuned.

Talin’s Famous Lemon with Lemon Zest Cake

Recently I decided to try something new for myself when I was preparing cake one time to take to a relatives house. So I decided to come up with a whole new different type of cake that involves Lemons. I am a huge fan of Lemons and It is such a good source of Vitamins and it helps the immune system. The Lemon cakes major flavour is definitely the Lemon and it has to have the Sweet/Sour Lemony taste to it. Now here is my famous recipe.

Ingredients Required:

2 Juicy big or Large fresh Lemons – If you like the extra Lemon taste add one more if you life.

Sugar

Flour

Baking Powder

6 Eggs

Milk

1 teaspoon of Vanilla Extract or Vanilla

Preparing the Lemon:

Now before squeezing the lemon I suggest you wash the lemons really well because were going to be using the Yellow skin to zest it.

Before squeezing the Lemons, take a zester and put the lemon skin that is ZESTED in a separate bowl. Zest until you see the white core of the Lemons, but make sure its not so so delicate to squeeze.

Now in a Lemon squeezer, make sure all the liquid juices are out of the Lemon. becareful for the seeds that they dont go into the juice.

Now put the Zest with the Lemon juice for about 5-10 minutes until soaked together until you start with the Cake batter preparations..

Preparing the Cake Batter:

Crack open 6 large eggs into the cake making bowl – for best results use the machine.

Start the machine and make sure the eggs are fully beaten and make sure it starts to turn into a light creamy yellowing colour.

Add the LEMONS/LEMON ZEST

Then put the teaspoon of Vanilla

After put 1 to 2 cups of Sugar

1 cup of Milk

1 to 2 Tablespoons of Baking powder

2 cups of Flour — check consistency. If its way too watery put about half a cup more of flour if it’s a little denser just leave it be.

Dont stop the machine until everything is mixed well together -

——————–

To prepare the Cake Baking Pan…

Make sure the Cake baking pan is deep.

Spray the pan with OLIVE OR CANOLA OIL with the cooking spray and make sure you have it all covered….

Add the Cake batter to the PAN Let the cake batter settle until your OVEN heats up

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Pre-heat your oven to 350

When your oven is pre-heated, put the Lemon Zest Cake in.

It should be done in an hour or so Depends on the strength of your oven. — Now to know its been done, just stick a tooth pick inside. If it comes out clear, its done, if it sticks to the toothpick it still needs to be done. Make sure its Gold Brown on top.

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Now before taking the cake out of the pan, let it cool off then put it onto a dessert plate. There you have it!

ENJOY!

Have A Clean Kitchen While Cooking and Baking – Here is How

Do you ever wonder why it takes a long time to clean up after doing your cooking, baking and spending so much time after all that is done to clean, wipe mess, washing so many dishes and having to deal with a big mess after dealing with scrap of food left on the counter-tops, in the sink, or dropped on the floor? Are you looking for efficient ways to spend more time with your loved ones and less time in the kitchen preparing, cleaning, washing dishes and all that jazz?

Here are some tips and tricks to keep you organized in the kitchen and having a spic and span kitchen:

- When you know what you are cooking or baking, take out all the ingredients and food that you will use all in one section.

- Take out cutlery, cooking utensils, plates, bowls, cutting boards, pots and pans and have them ready.

- Foods, Veggies, Fruits, or other things that must be washed thoroughly and very well, wash them first before you turn on the oven or anything. before you wash them take out stems, and ends on fruits, veggies, and then throw all the scrap in the garbage before starting anything else, then if you see your counter-top dirty or cutting board. Give it a rinse and wipe down the surfaces while doing so. have a clean cloth.

- Wash whatever utensils, cutting board before you start to cook, so that you know not to worry about washing so many dishes at the end.

- When dealing with meats, have a separate cutting board or bowls to marinate your meats or however you want to cook it. Always a good idea to mix all your ingredients in a separate bowl then incorporate it with the meats so it will have an even flavour, then after you wash the bowl you mixed the ingredients with so that again less time washing later.

- Set up your table while the pan, pot is getting warm and hot and then that is where you start to cook. Now each time you put your food in the pan or pot or whatever, again wash the bowls that you put your food in and then all you need to do is just focus on cooking, then having to wash so many dishes before people come over, and having to clean up a huge mess in the kitchen. Have clean cloths ready and toss the other dirty cloths in the laundry hamper.

- When baking, it’s always a good idea to store your flour in a safe place so that you can just take it out, take the amount of flour needed then putting it back before you start any baking or anything. For safety reasons and for spill prevention all around. The sugar or baking powder that you use too. put everything back after using instantly.

- Now you want to give your guests your undivided attention and you want to spend as much time with them as possible right? So when you know they are coming over, always prepare things before hand and have things organized because if you start cooking, and everything when they are over, you will spend so much time in the kitchen and less time with your guests, family, friends or whoever comes over, so you want to prevent that and get organized with everything.

- It is a good idea to clean and wash left over dishes left from cooking or baking, then put them away and out of your sight so that all you need to wash are people’s plates, utensils and the cooking pans, pots which then shouldn’t take so long to do and when people ask would you like some help, include them into your cleaning process. gets done quicker and more time to relax later on.

Nowadays time is very precious and a lot of us deal with work, school, kids, family, friends, and this world has become so fast paced with everything like technology and its changed so much and we barely have time with our loved ones and the people who matter to us the most, and we want to do everything we can to make time and to save 10 minutes there, 5 minutes there, half an hour, so that is why I have come up with a method of cooking, cleaning in the kitchen so that you do not have to do it later and spend hours cleaning your house where you can spend hours with your family. I know with kids, pets or both can be a struggle to clean the house, but then again you gain more time with your family which is so important.

More tips, recipes and other things to come. Stay tuned.

Armenian Pizza — Laghmajoun – MesaShod – Armenian Style

Hello All, this is my last Delicious week recipe.

 

Armenian Pizza :)

 

Enjoy the recipe

 

Printed from THEGUTSYGOURMET.NET

INGREDIENTS: Makes 10-12

 

Dough:**See Note

• 1 teaspoon active dry yeast

• ½ tsp sugar

• ½ cup lukewarm water

• 3 cups all purpose white flour

• ½ tsp salt

• 1 tablespoon olive oil

** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making. Be sure when

you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.

 

Topping:

• olive oil for the brushing the dough before the topping

• 1 tablespoon butter

• 2 cloves crushed garlic

• 1 large onion, grated

• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2

minutes, remove and peel. Leave seeds and juice with the tomato, do not discard.

• salt to taste

• 1 – 2 teaspoons sugar

• 12-16 oz ground lamb – can use 85% fat ground beef.

• 2 tablespoons tomato paste

• 1 tsp red pepper flakes

• 1 large lemon, juice of

• 1 green bell pepper, finely diced

• 1 pickled Jalapeno pepper finely chopped

• 1 cup flat leaf parsley, finely chopped

• 1 cup fresh spearmint, finely chopped

• 1 tsp. cumin

• 1 tsp. paprika

 

MAKING THE DOUGH:

** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking. Be sure when you bake the lahmajoon/lahmacun,

that you oil the baking sheet when you bake them.

 

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place

for about 15 minutes to full activate the yeast.

 

Add the yeast mixture to the remaining flour and water. Knead well until the dough is soft and smooth.

 

Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled

in size.

 

Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball. Roll and set aside

on a floured surface and cover with a damp towel. Set the oven at 450º F.

 

MAKING THE TOPPING:

Add the onion, garlic and butter to a skillet and sautè until translucent. Take off the stove and let cool.

 

Take all your prepared vegetables and place them all in a large bowl. If you have a food processor, this would be the time to

give all the vegetables a few pulses to get them all into a fine spreadable size. DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH!

 

Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand

until you have well mixed, spreadable topping.

 

Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8 inches in thickness. Place on a baking

sheet that has been oiled with olive oil, canola oil or cooking spray. Brush each round with olive oil (Extra Virgin is best). Top

with 2-3 tablespoons of the topping and spread the topping very thinly. Make sure you have an even layer.

 

Each baking sheet will hold two lahmajoon/lahmacun. You should have 3 or 4 baking sheets to keep things moving. Keep your

eye on the sheets in the oven to make sure they bake evenly. You may have to move things around the oven.The oven should

remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally

will stay between 400º F and 350ºF. Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can

stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to

keep them from getting too brittle.

 

You are now ready to fill them with fresh parsley, cucumber slices, sweet onion slices or other fresh veggies and a drizzle of

lemon juice and extra virgin olive oil, roll them up and enjoy these Anatolian delights.