Tag Archives: cinnamon

Horchata

If you’ve never made horchata before, its a pretty simple recipe with a lot of waiting in-between steps.  The steps go like this:  blend uncooked rice and cinnamon in blender until finely chopped.  Add a few cups of water and sit in fridge overnight.  Strain mix through cheesecloth to remove goop.  Add milk/vanilla/sugar/spices/whatever your family/regional specialty is.  Toss in some ice cubes (and perhaps some rum!) and serve.  

My version is made from leftover (already cooked) brown rice, and the flavor stays just as true to most original versions.  The sweet milkiness really compliments a super-spicy Mexican or Latin-American dish.  Mixed with espresso or rum is also fantastic.

This specific recipe is more of a concentrate, because I like to maintain a stronger flavor when I use it as a baking substitute.  It can be used for anything you can possibly imagine: banana bread, pancakes, or pretty much any baked good that requires milk.  If you like really sweet horchata then just add ice cubes and a dash of cinnamon, and its the real deal.  If you prefer a subtler drink, serve 2 parts concentrate and 1 part milk. 

INGREDIENTS:
1 1/2 C cooked brown rice
1 T ground cinnamon
4 C water
1 12 oz. can evaporated milk
1 tsp vanilla extract
1/2 C white sugar

DIRECTIONS:
Pulse rice, cinnamon, and 1/4 C water in a food processor until rice looks more like mush than rice.  Transfer mixture to a pitcher or large bowl.  Add remaining 3 3/4 C water.  Let mixture sit in refrigerator overnight.  12 hours is ideal, but 6 hours works just fine, too.

Pour mix through cheesecloth or strainer; there should be a gloopy mix that remains behind.  It may take 5-10 minutes to entirely separate the liquid, depending on your straining method.  Discard the gloopy mix or make horchata cookies with it!

Add vanilla, sugar, and evaporated milk.  Stir until most of the sugar dissolves.  Serve with rum, espresso, or use as a substitute for milk in your favorite baking dish.  If you prefer a milder flavor, serve 2 parts horchata, 1 part milk.

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Pumpkin Peanut Butter Hummus

I make hummus practically every week, so I have to vary the recipe a bit in order to keep myself interested in my own cooking!

This hummus has a hint of brown sugary sweetness with the richness of a peanut butter and pumpkin combination–and is still justifiably healthy!  If you are serving it in a dish, garnish with a cinnamon stick, caramelized walnuts, or a drizzle of honey.  It tastes best with celery sticks, graham crackers, buttery crackers, or wrapped in crepes with potatoes and greens.  

INGREDIENTS:
1 16 oz. can chickpeas (garbanzos)
1 C pumpkin (cooked or canned)
1/2 C peanut butter
1/8 C olive oil
1 T lemon juice
1/4 tsp salt
4 T brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/2-1 C water

DIRECTIONS:
Add all ingredients to food processor except water.

Begin blending.  Slowly pour 1/2 C water through the feeder tube in your food processor. Blend 10 seconds, or until hummus reaches a smooth consistency.  Taste and adjust spices.  Blend again, pouring in the remaining water until hummus becomes fluffy and smooth.  You might not need all the water–or you might need a little more than 1 C–just stop pouring when your hummus reaches the consistency you prefer most.

Garnish with a cinnamon stick, some caramelized walnuts, or a drizzle of honey.

Slow Cooker Apple Pie Oatmeal

I have eaten oatmeal with brown sugar, cinnamon, and fresh apple slices 5 days a week for the past 6 years of my life–I love it–but I was also looking for a more unique approach to the meal.  Often times I stir in peanut butter, flax seeds, chocolate chips, walnuts, fig jam–whatever, really; oatmeal is so versatile, and it pairs amazingly well with a fresh cup of coffe in the morning.  Wrap a spoonful in some fresh Crepes and dust with powdered sugar for a brunch-y style home-cooked meal.

INGREDIENTS:
2 Granny Smith Apples
4-6 T brown sugar, to taste
1 tsp cinnamon
3 C water (plus 1/2 C extra if you prefer a less chunky oatmeal texture)
1 1/2 C rolled oats
1 T butter (omit for vegan recipe)

DIRECTIONS:
Chop apples to desired size.  You can use an apple slicer to begin the process, but I like to chop my apples a bit finer than the thickness the corer provides.

Spray crock pot with non-stick cooking spray.  Add apples, 4 T brown sugar, cinnamon, butter, and water.  Stir.  Cook on high for 1 hour.  Apples will be soft on the outside, but still crisp on the inside


Add rolled oats.  Stir.  I love thick oatmeal, but here is where you can add an additional 1/2 C of water if you find the texture too thick.  Taste and adjust cinnamon and sugar to your liking.  Replace lid and continue cooking on high for 1 hr.

When finished, mix should begin to clump together and have a sticky consistency.  Apples should be soft, and a little mushy.

Serve with milk or soymilk.  Wrap a spoonful in some fresh Crepes and dust with powdered sugar or a honey drizzle for a brunch-y style home-cooked meal.

You can store this in the fridge for a few days and simply reheat in a saucepan (or microwave) with a splash of milk.  I find the taste is even more pronounced the next day when reheated.

This recipe was adapted from the wonderful Kalyn’s Kitchen, however I amended it a bit because I’m not a big fan of Splenda.  I also wanted to add a more buttery flavor so as to mimic apple pie.  

Carrot Apple Walnut Cookies

This recipe is inspired by Mark Bittman’s Oatmeal Apple Cookies on p. 839 of How to Cook Everything Vegetarian. This cookbook is one of my staples when I need some inspiration; the recipes are simple enough to understand, but unique enough that there is always something I’ve never tried before.

This cooked quinoa in this recipe makes the cookie a bit cakey (which I like, but others may not).  If you prefer a crunchier oatmeal cookie, substitute the quinoa with additional rolled oats.  This turned out to be a great breakfast cookie when paired with some greek yogurt, apple slices, and fresh coffee!

INGREDIENTS:

8 T butter (1 stick)
1/2 C granulated sugar
1/2 C packed brown sugar
2 eggs
1 1/2 C whole wheat flour
1 C rolled oats
1 C cooked quinoa
3/4 C grated carrots
3/4 C grated apple
1/2 C crushed walnuts
1/2 tsp ground cinnamon
1/8 tsp salt
2 tsp baking powder
1/2 C milk
1/2 tsp vanilla
1/8 tsp nutmeg
1/8 tsp cloves

DIRECTIONS:

Preheat oven to 375 F.

Wet ingredients: Cream together butter and sugar.  Add eggs and continue mixing until thoroughly distributed.

Dry ingredients: In a separate bowl, combine flour, oats, quinoa, carrots, apples, spices, salt, and baking powder.  Mix to evenly distribute.

Add about half of the dry ingredients to the wet mix.  Stir.  Add milk and remaining dry ingredients, and mix thoroughly.  Stir in vanilla.  Scoop tablespoon-sized mounds onto a lightly greased cookie sheet.  Leave about 2 inches between each.

Bake 12-15 minutes until very lightly browned.   Remove from oven and cool.

Great with coffee and fruit at breakfast–or any time of day, really!

Chocolate Coated Chickpea Clusters

INGREDIENTS:
1 can garbanzos, drained & rinsed
1/2 C sugar
1 tsp. cinnamon
12 oz. high quality dark chocolate
wax paper or parchment paper

DIRECTIONS:
Preheat oven to 450 F.
Sift sugar and cinnamon together in a large bowl.  Place garbanzos in the bowl with sugar/cinnamon and toss until beans  are coated. The moisture on the rinsed beans should absorb the mixture.  Spread garbanzos evenly on an ungreased baking sheet.  Bake approximately 45 minutes, or until beans are crisp.
Melt chocolate in microwave or on stovetop double-boiler (medium-low heat).  Mix a handfull of chickpeas at a time in the chocolate.  Scoop out tablespoon-sized clusters and place on wax paper or parchment paper to dry.  Store in a cool, dry place.