foodessa

Showing posts with label Halloween. Show all posts

Teal PUMPKIN for ALLERGY FREE muffins

TEAL your PUMPKIN for ALLERGY-FREE treat sharing.
Light, moist and delicious squash coconut chocolate raisin muffin treats.

There comes a time where we absolutely need to pass the word around.
Actually, an important message which can assist children to avoid detrimental consequences.

A fabulous global initiative has taken root...

and waves a relief are being shared by parents.

DAIRY, GLUTEN, NUTS as well as EGGS...

can be life threatening to many kids.

During certain events like party get togethers and especially Halloween...
kids find themselves deprived of enjoying so much of the fun relating to certain foods.

This one crucial message has been passed around the world through a fantastic venue named:
TEAL PUMPKIN PROJECT
A project originated by the Food Allergy Research and Education (FARE)
For tons of pertinent info on this project...please refer to their site.

***

I wanted to do my small part by developing this small muffin treat.

Squash Pumpkin Coconut Chocolate Raisin muffins
Allergy-Free
(no mixer needed)

Yields 12 small muffins

PRINTER VERSION

INGREDIENTS:
(American measures)

Wet mix:
. 1/4 cup applesauce (or mashed banana)
. 1/4 cup vegetable oil (grapeseed preferred)
. 1/2 cup coconut palm sugar
. ground flax (or chia) seed mix*
. 1 cup squash (Buttercup or Ambercup or sweet pumpkin), mashed
. 1 tsp. apple cider vinegar
DRY:
. 1-1/4 cup coconut flour
. 1/8 cup arrowroot (or tapioca) starch
. 1 tsp. baking powder
. 1/2 tsp. baking soda
. 1/4 tsp. sea salt
SPICE mix:
. 1 tsp. ground cinnamon
. 1/2 tsp. each ground ginger and cardamom
. 1/4 tsp. each ground cloves and nutmeg
Add-ins:
. 1/2 cup bittersweet chocolate chips
. 1/2 cup dried raisins

* Flax (or Chia) seed mix replaces 1 xLarge egg: . Stir together 1 Tbsp. of ground flax (or Chia) seed with 3 Tbsps. of water. Have it set in the fridge for 15 minutes to get a sticky like texture.

PREPARATION:
. Line one 12 cavity muffin pan with cupcake paper liners. Will be oil sprayed at the very last minute.
. Position rack in the center of the oven. Pre-heat the oven to 350F.

1. In a large bowl, cream together the applesauce, oil and sugar. Whisk in the flax (or chia) mix, the mashed squash and apple cider vinegar. Set aside.
2. In a sieve placed over a parchment paper or bowl, put together all the DRY ingredients. Sift over the WET ingredients and blend well with a spatula. Do not over mix. Lastly, integrate the add-ins.
3. In the cupcake paper liners, spray a generous squirt of vegetable oil.
4. Immediately, with the use of an ice-cream scoop measure out the 12 cavities evenly.
5. BAKE for 22 minutes in a dark pan (a few minutes more in a lighter pan). Remove the muffins from the pan as soon as possible and onto a metal rack. Enjoy.

Whether you offer allergy-free candy or non-food related items at your events...
you're sure to place a glowing smile on the faces of many children.

For so little effort, you'll feel great about doing your small part to keep kids safe.
Enjoy your Halloween festivities.

Flavourful trick-or-treating,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

swanky SCALLOPS on SQUASH web for HALLOWEEN

Layers of textures and flavour are no stranger to this delicacy.

The marriage of seafood and squash have united in an unforgettable dish.

For those who have come to know me...

you've hopefully enjoyed my light and joyful heart.

For the most part, that is describing me very well indeed.

I do, however, have a very serious side which is...
opinionated about creepy crawly corporate infliction.

Their bottom-line mentality impacting our health and environment has struck again.

A web of sneaky additives...
Sodium Triphosphate (STP) or more commonly, Sodium Tripolyphosphate (STPP)
have been showing up increasingly in our...

poultry, meats and especially frozen seafood products.

On this celebratory Halloween occasion...
I felt it was appropriate to share a deep concern from...
the newest reality which wreaks damage to our food system.

I suspect that I'm not the only one that feels betrayed this way.
It’s become quite apparent that many are not aware of such...
harmful additives purposely adapted to increase these companies' bottom lines.

The next time you shop for frozen scallops or any other seafood...please remember to verify the ingredients. There should be a maximum of two words...the seafood itself and at times salt...that's it.

If this wasn't terrifying enough for our Halloween fans...I have unfortunately not expressed myself firmly enough. Or, have I scared you adequately to boycott such products containing STPP?

I truly hope I've frightened you sufficiently to make a fuss at your next visit to your fish monger.

Were any of you aware of STPP in our food?

Are you as appalled as I am?

As consumers, we can sure vote with our pocket.

With our voice, we can spread the word to make our food system safer.

I do want you to enjoy making this recipe, therefore, I'll restrain myself from...

sharing more of what I think of our depleting quality in the foods we eat.

Now, back to the gratification of what goes on in my kitchen ;o)

Enjoy putting together this dish of:

seared SCALLOPS on a bed of mixed vegetables and a decorative web of SQUASH purée.

seared SCALLOPS on a SQUASH and VEGETABLE bed

serves 2 main dishes or 4 entrées

Click HERE for PRINTER version of this recipe

INGREDIENTS:

(American / Metric measures)

...Vegetable sauté mix:

. 2 Tbsps. (30ml) unsalted butter

. 2 Tbsps. (30ml) e.v.olive oil

. 1 medium leek (white part only), sliced

. 1 garlic clove, finely minced

. 1 small red bell pepper, sliced

. 1 small orange bell pepper, sliced
. 1 cup (250ml) small peas, frozen

. 1/4 tsp. (1.25ml) sea salt

. 1/4 tsp. (1.25ml) each dried herbs: basil, marjoram, mint, tarragon

...seared Scallops:

. tiny quantity of both oil and butter
. 8 large Scallops, thawed, rinsed and drained

. sprinkle of sea salt

. sprinkle of granular garlic powder

. 1/8 cup (30ml) fortified Sherry (or sweet White wine)

...Squash purée mix:

. 1 cup (250ml) warm Squash purée (Butternut. Buttercup, or similar)

. 1/4 cup (60ml) plain yogurt (room temperature)

PREPARATION:

...Vegetable mix:

1. In a large skillet, on medium-high heat, melt the butter and oil to then receive the sliced leeks. Cook until softened.
2. Add the garlic and both pepper varieties. Sauté until golden and caramelized. Add the seasoning.
3. The frozen peas should be added at the very end. Cook for just a few more minutes.
4. Afterwards, remove 3/4 of the vegetable mix and set aside under cover to keep its warmth.

...Scallop searing:

5. Back to the skillet. Displace the remaining mix to the perimeter. In the center, add a smidgen of butter and oil in order to receive the scallops.

6. Sear the scallops well on one side. Sprinkle them with the sea salt and garlic powder before flipping them over. Note: The final side doesn't have to be as seared as the first side. Make sure they don't overcook. Cook them for about 2 minutes more and then add the splash with Sherry or other chosen pairing. Once the alcohol has properly evaporated...within one minute, they are ready to plate.

...Decorative assembly:

. On each plate, spoon a generously even portion of whisked yogurt and squash purée in the center.

. With the back of a spoon, spread the squash in a tight circular motion. Afterwards, with the tip of the spoon, branch out from the center of each circle to create a web pattern.

. To each center, add the vegetable mix and finish the montage by gently placing the seared scallops on top. Enjoy.

Here, on the Eastern coasts of North America, the fishing of scallop has greatly diminished.
Hence the appreciation of having it on our plates as a treat and perfect for celebratory moments.

I really hope this particular post gave you ‘food for thought’.

I wish for you to find time to celebrate life as well as enjoying Halloween in your own special way.

Have an excellent week and flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Other related recipes that may interest you:

- MUSSELS fennel Sambuca ROQUEFORT

- SEAFOOD Splurge with ARTICHOKE Salad

- Shrimp_Baked COCONUT Maple Syrup SHRIMP

October in Quebec SHARE and TELL

During the past month...

several challenging moments have passed.

Thankfully, through some of these tested times...

the beauty of Fall has helped me get through it all.

Enjoy this colourful and cheerful tour as it will...

lead to a small TELL game at the end of it all.

Here are a few wordless photos I wanted to...

SHARE from this past month.

Now...for the TELL part of this post.
It seems that there are always curiosities out there...
that have a need to be answered ;o)

A new game is amongst us Foodie bloggers...it's the game of TAG...where the envelope is pushed wide open in order to learn more about each other. Two weeks ago, Chef Dennis from More Than a Mountful decided to lure me into the fold and tagged me!

I hesitantly decided to cave on this one and make the exception to very briefly engage.

I, like most, did not see this game come running to TAG us and add one more aspect to exchanging in our Food blogging community. Although time has been tight...I truly had a very difficult time saying no to our sweet Chef D. who meant well and took the time to come up with questions he was curious about having answered.

All this to say...in the future...I'll unfortunately have to be the party pooper on this one. After answering his questions, I've decided not to add one more thing to my blogging plate. As much as I'd love to continue going on this amazing culinary journey 24/7...my life schedule does not permit for most of which goes on between Foodies. Since I’ve started this culinary journey...I’ve been trying to respect a very difficult balance in my life...thus, turning down many other requests made of me. This is unfortunately the risk a blogger takes when making unpopular decisions of not always saying yes to fit in at all times.

I'm really hoping that as time goes by...more of my passion can be shared here with all of you and be able to participate in more games, contests, challenges etc.

For now, Chef Dennis...

here are my responses to your questions:

Who had the greatest influence on your love for food and learning to cook?

My Mommy always made time in the kitchen interesting and fun...while my grandparents amplified my enthusiasm to nurture my natural spin in the kitchen. Travels and my curious nature has pushed me much further into this wondrous culinary world.

Why did you start blogging and what did you expect when you started?

Since I have little spare time...it now seems that I was unreasonably crazy to have added one more thing on my to-do list. However, the real answer is that I needed a distraction as well as find a more fulfilling way to nurture one of my passions.

For the rest of it...and for a more in-depth read...kindly refer to my ‘About page‘...most of it is there!

If you could meet anyone living or dead who would it be and why?

As a very young child...I was intrigued by my 'Nonno' who was a man of few words...however, big on the soothing energy he passed on to me when I was in his presence. Moments in his precious garden and later cooking up a hearty soup and grilled cheese have remained very dearly cherished by me. I wish he were alive today so that I could truly MEET him as an adult. This would be the only way to understand where all that silence came from. I'm sure it would explain a lot about who I've been and now become.

What is the one book you could read over and over again?

I have way too many interests and way to little time on my hands to even contemplate reading anything more than once! On the other hand...reading a complex recipe more than once...that's happened more times than I can count ;o)

If you could have a TV show on the Food Network what would it be?

This would be a trio based show. I would certainly have the need to create around international dishes and share dedicated travels. Amazing charitable organizations who are trying to abolish world hunger would definitely have to be showcased in order to make it all worth while.

If you could travel anywhere, where would it be?

This one is easy...I've been dreaming of having a Polynesian on his/her canoe filled with a fresh and elaborate breakfast...brought to us at our over-water bungalow with the see-through glass bottom floor. Can you tell that I've been thinking about the French Polynesian islands for a while? ;o)

What was the best meal you ever had?

I've had so many...however, if there's one that just popped in my mind as I read this question...it would certainly have to be a Seafood Marinara Linguini shared at a ‘Penzione’ in Sardinia, Italy. The reason, I remember this moment so well was because my Hubby reminded me constantly about it for the rest of our vacation.

I'll explain...one evening at this very plain looking restaurant ‘tratorria‘, I had suggested that this particular unknown dish should probably be our entrée as opposed to a main dish. To make matters slightly worse...we shared it too! If we weren't so embarrassed to cancel the ordered next few dishes...Hubby and I would have had a bath in the Seafood Marinara pasta dish! Believe it or not, Hubby still brings this sore subject up when he disagrees with me about something!

Most of you must be surprised that I didn't pick a dessert for this question?!? It was very close ;o)

And finally...
I’ll finish off by sharing two more things...

and yes...a dessert response too!

If you could eat anything without any health repercussions or guilt, what would your meal be?
Since I'm an incurable sweet tooth, I'll have to have a dessert as a meal.
From a restaurant menu...I’ll always pick my dessert before deciding what my meal progression will be. The following creation is what I‘d have in mind:
A chocolate custard crème brulée...toppled with a toffee 'fleur de sel' candy crunch all nestled within a 'cotton candy' nest. I know...how crazy is that?!?
Chef D...if I come visiting you with a bouquet of zucchini blossoms...will you make this for me? ;o)

Here’s another quirky confession. I’m slightly obsessed with questioning restaurant personnel about their rating on the menu’s crème brulée!!! I’m still trying to get back my high from when I experienced my first unforgettable taste.

Here’s one of my favourites from the repertoire of Chef Dennis:
Squash Blossom Muffins

I hope my responses have satisfied any lingering curiosities.

I truly want to wish all of you playing this game...lots of fun exchanges together.

I'm sure to enjoy reading some of your responses in your blogs!

To all who
celebrate it...
Happy Halloween
festivities.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Chocolate Ricotta Squash muffins

Trick or Treat...
smell my...
Chocolate Banana Rum muffins...

with a surprise
Ricotta Squash and
Maple syrup interior.

A few neat TRICKS turned regular muffins...

into a delicious Halloween TREAT.

Lately...my muffin pan has proven to be quite indispensable.

This time, however...my thoughts were on chocolate and...

the stairway to pumpkin‘s heaven and beyond.

The last time I made any Halloween treats was...

well, honestly, so long ago that I just can't recall.

So...what was different from the last few years?

Was it the avalanche of overwhelming...

pumpkins at my local market?

Is it because I’ve placed myself onto...

the route of a kooky culinary journey?

Are my usual responsible ways melting under...

the charm of childlike playful wishes?

Was it that I was excitedly surrounded by...

more orange bliss than I had imagined?

Or, maybe, it was all the amusing Halloween decor...
that got my attention more than usual this year?

Well...whatever it was that got me going...
I was sure pleased that not even my bronchitis could keep me from baking.
The resulting efforts of these chocolate muffins moistened by buttermilk...
spirited by dark Rum and filled with creamy Squash and Ricotta cheese...
were delightfully and certainly worth a few more sick days.

For these particular muffins or cupcakes...
you can either make your favourite chocolate cake recipe...
OR do as I shamelessly did...

use a pre-made chocolate cake mix.

Shhh...no one will notice once you've adapted it the way I did.
I buffed this mix real good ;o)

Ohhh, yes...once and a while I also do cheat a little...

especially if I'm experimenting to work out a recipe.

There, how shocked are you that the Foodessa...

can actually be like many others in their kitchens.

I can only imagine the faces of my die-hard 'foodie' bakers.

However, don't get too carried away with my tiny confession...

this type of scenario only happens during temporary desperate moments.

Therefore, from my kitchen lab...

here's my latest concoction...

...with plenty of tricks to make regular chocolate muffins...
into moist and remarkable tasting treats.

Chocolate Banana Rum Ricotta Squash
muffins or cupcakes

yields 24
NO need for electric mixer.

Get PRINTER friendly version HERE

INGREDIENTS:
(American / Metric measures)

...Filling:
. 1 cup (250ml) fresh Ricotta cheese
. 1/2 cup (125ml) cooked puréed ‘ Buttercup ’ squash
(pumpkin purée or other dessert squash is fine)
. 1/4 cup (60ml) Maple syrup

...Muffin or Cupcake batter:
. 1 box of chocolate cake mix
Add the following to the mix:
. 1/2 cup (125ml) grape seed oil (canola is fine)
. 1 cup (250ml) very ripe bananas (3 small) mashed
. 1/2 cup (125ml) dark Rum liquor*
. 1 cup (250ml) buttermilk**
. 1/2 cup (70g) roasted nuts, crushed (optional)
. 2 xLarge eggs

* If LIQUOR is not desired...any flavoured liquid can be used in its place.

** Make homemade BUTTERMILK:
. For about every 1 cup (250ml) needed...first add 1 tbsp. (15ml) of EITHER white vinegar, cider vinegar or lemon juice. To that, add the rest in the amount of milk to complete the volume required in the recipe. Let the milk rest to thicken for 10 minutes. Afterwards, give it a light stir before pouring into the recipe.

PREPARATION:
Preheat oven to 350F/180C/Gas4
Position rack on the 2nd level from the oven bottom.

... for the Filling:

1. In a medium bowl...place the Ricotta cheese, puréed squash and maple syrup...mix well. This mixture will be used on two separate occasions. Therefore, count approx. 24 tiny spoons to be set aside for the surface of each muffin. The other portion will serve as the center’s filling. Set both bowls aside.

...for the Muffin or Cupcake batter:

2. In a large bowl...make a well within the dry ingredients from the cake mix.

3. Add in the center...the oil, banana, Rum, buttermilk and eggs.

4. By hand...stir the mix just until all the dry parts have disappeared. Do not over-mix.

...for the Assembly:

5. Prepare two muffin paper cup lined pans. Generously squirt some canola cooking spray in each paper cup. Note: do this step ONLY right before pouring the first part of the cake mix. This will help greatly so that the paper will peel off better.

6. Pour a large spoonful of cake batter in each muffin cup.

7. Lightly place a teaspoon of filling in the center of each muffin cup.

8. Finish off each cup by pouring the remainder of the cake batter.
9. The tops will be decorated by once again lightly placing a small teaspoon of the filling on the surface of each muffin. Afterwards, very lightly feather out the lines from the center to the very edges in order to create a type of web effect.

. Bake for no more than 23 minutes if using a dark muffin pan. No more than 25 minutes if using a lighter pan.

. Remember...once out of the oven...wait no longer than 2 minutes before pulling them out with a tong and onto a cooling rack. This last important step will ensure that the muffins stop baking in order to give you the 'moistess' muffins ever.

. These muffins would be even more fabulous as cupcakes decorated with your favourite frosting ;o)

So, how was that for giving you the TRICK and the TREAT.

Happy, fun Halloween times and flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.