Nutmeg Disrupted

An Alberta girl eats, cooks, and grows!

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Taste of Barrhead 2014

When I was hired on at the Co-op my boss asked that I participate in some of the food base events in and around town. Of course I am a very willing participant. Any chance I get to prepare food for the masses I am on top of the world!

Representing Canada at The Taste of Barrhead

 

 

 

 

 

 

 

 

 

For the Taste of Barrhead we are to pick a country we want to represent. Naturally I immediately wanted to do Canada. Not for the butter tarts or maple flavors we automatically think of when we think of Canadian fare. My Canadian food of choice is Lentils! If you are a regular reader here you know I am crazy about lentils. I cook with them every week and through my source at TGP found a source to have them supplied in my section in the store.

I talk lentils to any customers who will listen. But talking is one thing, serving them amazing dishes prepared with them is another. As they say, the proof is in the pudding! Once you taste a dish that you can’t forget that is all that it takes to become a fan. Once you learn how healthy they are you become an super fan!

For this years event I made 2 of my favorite lentil recipes. Lentil Chili and Oatmeal Lentil Chocolate Chip Cookies. Both were a huge success. At one point I had one woman come back an buy 3 dozen cookies!  I need to remember to take large take out containers for next year.

Lentil Oatmeal Chocolate Chip Cookies

 

 

 

 

 

 

 

 

 

Lentil Oatmeal Chocolate Chip Cookies

1 cup of brown sugar

3/4 cup of butter

1 egg

1 1/2 teaspoon of vanilla

3/4 cup of green lentil puree

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 cups of quick cooking oats

1 1/2 cups of chocolate chips

1/2 teaspoon of cinnamon

 

Preheat oven for 375 degrees F.

In a bowl mix together the sugar and butter. Add the egg just until blended. Add vanilla and lentil puree mixing well. Sift the flour, salt and soda together. Add it one third at a time to the butter sugar mixture. Mix on low until just blended. Now add the oats and chocolate chips and cinnamon, stir until combined.

Scoop out one generous tablespoon of dough for each cookie onto parchment lines cookie sheets.  Flatten slightly with a fork.

Bake for 12 – 15 minutes until the bottoms are lightly browned. Do not over bake.

I have made this recipe before adding peanut butter but because of allergy reasons I left it out this time. I wanted everyone who attended the opportunity to try them.

If you are in Barrhead I will be featuring Lentils at The Festive Celebration tasting event at the Co-op in Barrhead starting the afternoon of the 20th of November running from 3 to 7 pm.  Stop in a try some fantastic dishes and lets talk Lentils!

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Cookbook Review. The Messy Baker

When the call went out on Twitter for bloggers to possibly receive and review Charmian Christie’s new cookbook from Harper Collins I immediately sent off an email in the hopes I would be lucky enough to be picked.

The Messy Baker on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

From the first page I was in love with The Messy Baker.

It starts off with a little girls view of her mother in the kitchen, you can see why she is in love with cooking! Then it moves into gadgets and ingredients which is super handy not only if you are a first time baker but I also learnt a few things and I have been baking for over 20 years! There is a nice measurement table and even an emergency substitution section in case you run out of or are short an ingredient.

Some recipes allow you to use cheaters ingredients if you so choose or go completely from scratch!

From flaky to sloppy, smudgy to drippy and everything in between you will be sure to find many fantastic recipes to try.

The first recipe I tried was the Vanilla – Scented Palmiers. It was a great choice as I had everything on hand that I needed. That jar of vanilla sugar I made 100 years ago as waiting for the perfect recipe.  Plus I have always wanted to try Palmiers. I am a huge fan of anything flaky and these do not disappoint.

Vanilla sugar in the Nutmeg Disrupted kitchen

 

 

 

 

 

 

 

 

 

They are a simple yet fancy cookie perfect alongside an afternoon coffee or tea…..or perhaps a few for breakfast as you’re rushing out the door. But not before you scribble a quick note for the teenager to “Do NOT eat , need to take pictures first. Thanks!”

Palmiers in the Nutmeg Disrupted kitchen

 

 

 

 

 

 

 

 

 

So good! You will find the recipe for those in the Flaky section of the book. With chocolate or without, these are fabulous and you can’t stop at one.

The other recipe I tried this week comes from the  Gritty section which quickly caught my eye. Actually many did but I had to try the Back an White Sesame Snaps first. Again, I happen to have everything needed only because I seen Black Sesame seeds in the store a few weeks back and thought they were cool,  I bought some.

Sesame Seeds in the Nutmeg Disrupted kitchen

 

 

 

 

 

 

 

 

Visually these are spectacular! They are easy to make and are as good as the ones we all ate growing up. The black sesame seeds add an earthy flavor which works very nicely with the honey.

Sesame Snaps from Nutmeg Disrupted

 

 

 

 

 

 

 

 

There are so many recipes in this book I want to try I wish I had more time this week. I assure you there will be many more posts on recipes from The Messy Baker in the weeks and months ahead. I already plan on making the Sweet Potato Samosas, The Smoky Mushroom Crepes and the Peppery Pear and Smoke Gouda Dutch Baby. But now I must pack as I head off to Vancouver in the morning for the second annual Food Bloggers of Canada Conference!

But before I go I want to announce my very first give away here on Nutmeg Disrupted.

I have a copy of The Messy Baker to send out to one lucky reader! Enter below an also share my Facebook page for an extra entry!

Thanks everyone! Good luck and Happy Baking.

 

 

a Rafflecopter giveaway

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Recipe Review. Red Lentil Coconut Dhal

I have to admit, I have never made any sort of Indian dish from scratch before. Sure I have used the jarred Butter Chicken sauce from Pataks and it is delicious but there is something to be said for making something from scratch. The layers of flavours building to create something spectacular is part of why I love cooking so much. And this dish had that and more.

A few days ago I tried the Red Lentil Coconut Dhal with Sweet Potatoes and Kale from Life Through the Kitchen Window. OMG!!! It was outstanding. I was a bit concerned that I didn’t have all the ingredients listed but Marlene assured me that it would be fantastic even if I didn’t have everything. And she was not joking. It was spicy but not too spicy and the sweetness from the sweet potato was perfect. There was a bit of bite from the kale and lentils and the creaminess was very nice. I served it with heated naan alongside of pork carnitas. It was the perfect Indian Mexican fusion.

 

Red Lentil Coconut Dhal with Sweet Potatoe ad Kale from Nutmeg Dispruted

 

 

 

 

 

 

 

 

 

Following Marlene’s direction I let my pantry dictate the recipe. I did not have any black mustard seed and though I do have regular mustard seed in my spice drawer I decided to not use it. Also I did not have any kalonji. Having never heard of it I inquired what exactly it was. I learnt that is has a carroty flavor and look forward to trying it soon!

Ingredients for the Dhal from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

I used a Chana Masala as that is what I had in my spice collection. I used a regular chili powder and added just a touch of curry powder to the mix.

building the dhal from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

 

I sauted the sweet potatoes until they were nice and caramelized, not to the point of burnt but I made sure they were nice and dark brown before I added the onion, garlic and chilis. I followed the recipe exactly as she has it written. And I will say this, you really must invest in coconut oil if you have not yet. It adds a very nice coconut flavor to the dish and any dish you may use it in. The bonus is it is very good for you.

This is definitely a new favorite and I know I will be making it often. I had enough that I enjoyed it for 3 days and it is just as good the next day! I cut up some tortillas and get them a quick fry the second day and enjoyed it somewhat like a dip. And on day three I heated the rest in the oven and had it alongside a fresh green salad. Really it is the perfect compliment alongside any main dish you plan on serving.

I know you will enjoy it as much as I did!

 

 

 

 

 

 

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