<![CDATA[simple tasty fresh seasonal creative

<![CDATA[simple tasty fresh seasonal creative - yummy! Blog]]>Sun, 20 May 2012 22:46:49 -0500Weebly<![CDATA[Spiced Golden Cake]]>Fri, 29 Apr 2011 05:17:38 -0500http://yummybyyemi.com/2/post/2011/04/spiced-golden-cake.html

These days when I look at a vegetable, all I can think of is dessert. I had some golden beets in my fridge and couldn't resist making a cake with them. This was my second attempt at this cake. The first was disastrous because I wasn't really clear about my vision for the cake. I modified a recipe from Harry Eastwood's Red Velvet & Chocolate Heartache that incorporated butternut squash and freshly squeezed orange juice. My version of the cake involves neither. My mistake in the first attempt was not steaming the beets first. The batter ended up dense and bitter. The second time around, I steamed the beets until they gave a little but, not too soft (mostly because I was running out of time); then grated in the food processor. The cake batter consisted of 2 eggs whisked with 100g of sugar for about 5 minutes; 200g steamed + grated beets; 100g spiced almonds + pistachios (chopped in food processor); 100g rice flour; 2tsp baking powder, 1tbs lemon extract, 1/4tsp salt. I baked the batter for about 35 minutes and dusted with cocoa powder after it was cool (I'm not really big on frosting).

The cake tasted exactly like a carrot except with a bit more kick courtesy of the spiced almonds. I loved it. I wolfed down 2 slices of it last night before dinner. Shhhh....

Yum!

]]><![CDATA[Guiness Mushroom, Pork & Apricot Stew]]>Fri, 15 Apr 2011 05:43:21 -0500http://yummybyyemi.com/2/post/2011/04/guiness-mushroom-pork-apricot-stew.html

This meal came out of a conversation I had with my co-workers about what to cook for dinner. It is a really simple recipe but it came out incredibly delicious. I sauteed some onions and garlic in olive oil, then added some chopped pieces of boneless pork ribs. I let the ribs cook for a while then added salt, my home-made seasoning blend, and sliced shiitake mushrooms. I let that cook for a few minutes, stirring constantly then added a bottle of Guinness stout. Lastly, I added chopped dried apricots, carrots & parsnips before covering and allowing to stew for about an hour. What I like about this recipe is that it can be modified to suit individual tastes. The dried apricots can be replaced with anything sweet i.e. honey, molasses, or fruit of any kind. In my recipe, the dried apricots were added to balance the bitterness of the stout and add thickness to the stew omitting the need for flour. You can also add whatever veggies you prefer and skip the meat altogether if you prefer.

Yum!

]]><![CDATA[Spring is in the air...]]>Mon, 11 Apr 2011 05:11:21 -0500http://yummybyyemi.com/2/post/2011/04/spring-is-in-the-air.html

I'm embarking on an ambitious gardening project this year. My goal is to grow as many veggies and fruits as I can in concrete blocks. We'll see how well that works. In the meantime, I have some seedlings hanging out indoors until its warm enough to migrate outdoors. Click on each photo to find out more.

]]><![CDATA[Sauteed Parsley & Escarole]]>Sat, 09 Apr 2011 13:58:16 -0500http://yummybyyemi.com/2/post/2011/04/sauteed-parsley-escarole.html

I love to cook in the morning, This is a little something I made for lunch a few mornings agp. Garlic sauteed in brown butter along with mushrooms, a heap of fresh parsley, escarole, onions, & chili peppers.

Yum!

]]><![CDATA[Dark Chocolate Peanut Cookies]]>Thu, 07 Apr 2011 11:03:19 -0500http://yummybyyemi.com/2/post/2011/04/dark-chocolate-peanut-cookies.html

These were pretty fun to make and soooooooo simple. I pulsed some peanuts in my food processor and spread them on a baking sheet. Be sure to line your baking sheet with parchment (makes you life a lot easier). Then I melted enough chocolate (bitter-sweet french vanilla + semi-sweet) to cover the entire surface of the baking sheet. I also included a dash of salt, black pepper, orange blossom water, vanilla flavor, and some sweetened condensed milk. I poured the melted chocolate over the peanuts and baked at 350 degrees for about 15 minutes (not so sure that I needed to). After cooling, I covered it and left it in the fridge overnight. The next day, I took the pan out of the fridge and cut out pieces with a cookie cutter.

Yum!

]]><![CDATA[Home-made Granola Bar]]>Sat, 12 Feb 2011 06:50:48 -0500http://yummybyyemi.com/2/post/2011/02/home-made-granola-bar.html

I'm on a mission to have something sensible to munch on when I'm too busy to sit down to a meal. I came up with these granola bars as a solution. They are made with almonds, cashews, rolled oat, toasted oats cereal, vanilla, salt, and agave nectar. I put all of these ingredients in the food processor, placed in a pan, baked at 350 degrees for about 15 minutes, then cut into squares after it was cooled. It came out to be an excellent idea because the bars kept me energized and full throughout the afternoon on days I didn't have time for lunch.

]]><![CDATA[Sweet & Savory Parsnip Pie]]>Fri, 04 Feb 2011 03:56:56 -0500http://yummybyyemi.com/2/post/2011/02/sweet-savory-parsnip-pie.html

I had a fun time making these and an even greater time eating them. I don't have a regular pie pan - and keep forgetting to buy one - so I'm always looking for alternative way to bake my pies. A few months ago, I baked a chocolate pie in a cake pan.

These pies were super easy to make. I used Michael Ruhlman's ratio app (on my iphone) for the crust (http://ruhlman.com/2010/07/ratio-app-now-available-for-droid.html). Then I rolled the crust out and cut into pieces small enough to fit into the muffin tins.

I prepared the filling by cooking parsnip in broth along with salt, sage and other dried spices until tender. I let it cool for a bit then pureed in the food processor along with some cut apples, a table spoon of arrow root starch, and some of the cooking liquid. I let it puree until smooth then poured into the pan and baked for about 40 minutes.

Aaahhh, the joys of simplicity and deliciousness.

]]><![CDATA[Nutty Coconut Cookie Drops]]>Tue, 01 Feb 2011 07:01:56 -0500http://yummybyyemi.com/2/post/2011/02/nutty-coconut-cookie-drops.html

These are probably the simplest and tastiest cookies I've made in a while. I'm trying to cut down on treats for a while, but its been difficult. These cookies are my compromise. They were made by throwing a handful of almonds, cashews and coconut flakes in a food processor along with some agave nectar and vanilla flavor. Then rolled and baked in the oven for about 10 minutes. They are soooo good! Cheers to great compromises!

]]><![CDATA[Citrus Sweet Potato Soup]]>Sat, 29 Jan 2011 07:03:51 -0500http://yummybyyemi.com/2/post/2011/01/citrus-sweet-potato-soup.html

I'm buried in sweet potatoes! Its not so bad though because I love them. Here's a sweet potato soup for a cold winter day made with tangerines for a tropical feel. There's also smoked paprika, thyme, nutmeg, and garlic for a nice dose of flavor and spice.

]]><![CDATA[What to do with left-over Quinoa ]]>Thu, 20 Jan 2011 06:24:57 -0500http://yummybyyemi.com/2/post/2011/01/what-to-do-with-left-over-quinoa.html

Sometimes left-over food is not my favorite thing, especially after I've had it for more than one or two days in a row. This means I'm always coming up with interesting things to do with left-overs. Day-old cooked quinoa is great for making pie crusts, so I created this Collard Pie with a quinoa and cornmeal crust. The crust contains cooked quinoa, cornmeal, eggs, butter and some white wine. The filling includes collard greens, fresh oregano, thyme, and parsley as well as yellow bell peppers and mozzarella cheese.

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