Saturday 24 February 2018

Chocolate-Hazelnut-Caramel Protein Shake

I know it probably seems boring (and possibly excessive) to be posting yet another protein shake recipe, but I really like this one! And besides, I want the recipe to be easily accessible so that I can ask TF to make it for me sometimes. ;P

I didn't have great expectations for this one, but I think it's actually my favourite yet! Sadly, it's also got quite a bit of sugar in it, but you could cut at least some of that out by using a "fat free"/"no sugar added" pudding mix. Or you could experiment with using caramel extract/flavouring instead of pudding mix.

Chocolate-Hazelnut-Caramel Protein Shake
Adapted from BodyBuilding.com
1 c. skim milk
2 scoops chocolate protein powder
1 Tbsp. butterscotch pudding mix
2 Tbsp. fat free hazelnut coffee creamer
3-4 ice cubes

1. Put everything in a blender and blend until smooth.

Soba Noodles with Peanut Sauce and Tofu

I've been perusing No Meat Athlete for recipe ideas. Specifically high-protein meals that are meat-free.

They say over and over again that it's easy to get enough protein on a vegetarian or vegan diet. They say you probably don't need as much as you think you do. And that's probably true for a lot of people in a lot of situations. For me though, it seems like I really do need quite a bit of protein. Even if you ignore anything to do with lifestyle or weight or caloric intake or official recommendations... I can now verify that I feel much better and more energetic when I regularly get ~150g of protein per day.

I talked to a dietitian (very briefly in passing, not a proper appointment) and she said that my 1g of protein/lb. of body weight sounded way high and that the actual recommendation is 0.8g/kg (but she thinks that's too low). She said that she thought 1g/kg should be plenty.

And 1g/kg is plenty... for non-athletes. (Not that I consider myself an athlete, but I would like to get back into strength training and I want to have the calories and the protein available to do that. Plus, I'd really like to not be tired all the time.) No Meat Athlete actually provides the recommended protein intake for various lifestyles/types of athletes:
Non-athletes - 0.8g/kg
Athletes (cardio/endurance) - 1.2-1.4g/kg
Athletes (strength) - 1.4-1.8g/kg

And there it is. I can now see where the 1g/lb. recommendation comes from in the lifting community. They take the upper number go "that's basically 2g/kg and 1kg is basically 2 lbs., so that works out to 1g/lb!" So, while I may not need the 1g/lb. I had been trying for, 1g/kg definitely seems too low for what I want to do. And, as noted, I just feel better, plain and simple, when I get lots of protein.

Given that I'm trying to run a slight caloric deficit right now and cut out meat and get back into strength training, I'm actually finding that it's not that easy to get enough protein every day. Especially since, as much as I want to eat good healthy food, I do like to have a bit of a treat every once in a while. But as soon as I do that, my macro balance goes out the window for the day! It's all a bit frustrating.

Anyway, now that I've dumped all of my dietary frustration onto the page, I'll get on with the recipe!

Soba Noodles with Peanut Sauce and Tofu
Adapted from No Meat Athlete
1 (350g) package extra firm tofu
200g snow peas, trimmed
50g pea shoots (optional)
230g soba noodles
1 Tbsp. peanut oil
1 c. peanut flour
1/2 c. water
1/2 c. lite coconut milk
1 Tbsp. Thai red curry paste
2 Tbsp. lime juice
2 Tbsp. dark soy sauce
1 tsp. sugar
1 Tbsp. fish sauce (optional)
1 carrot, grated (optional)
1 can sliced water chestnuts, drained (optional)
sriracha, to serve

1. Cut the tofu in half, pat it dry, then wrap in at least two layers of paper towel and place a pan or plate on top to press excess moisture out. Let press for 15 minutes.
2. Bring a pot of salted water to a boil. Toss in the snow peas and pea shoots. Cook for 30 seconds, then immediately remove from water and set aside.
3. Add the soba noodles to the boiling water. Cook according to package directions. Drain and run under cold water to stop cooking. Set aside.
4. Cube the tofu.
5. Heat oil over medium heat and cook tofu until browned on all sides.
6. While tofu is cooking, combine peanut flour, water, coconut milk, curry paste, lime juice, soy sauce, sugar, and fish sauce (if using).
7. Whisk sauce until well blended and, once tofu is done, reduce heat to low and pour sauce over.
8. Allow sauce and tofu to cook for 2-3 minutes, then add the carrot and water chestnuts.
9. After a minute or so, stir in the snow peas, pea shoots, and noodles.
10. Serve with sriracha and/or lime wedges.


Adaptations

Vegan Version

1 (350g) package extra firm tofu
200g snow peas, trimmed
50g pea shoots (optional)
230g soba noodles
1 Tbsp. peanut oil
1 c. peanut flour
1/2 c. water
1/2 c. lite coconut milk
1 Tbsp. Thai red curry paste
2 Tbsp. lime juice
2 Tbsp. dark soy sauce
1 tsp. jaggery
1 carrot, grated (optional)
1 can sliced water chestnuts, drained (optional)
sriracha, to serve

Make sure to double-check the ingredients on your curry paste (or make your own). My grocery store recently started carrying a runnier, more saucy "red curry paste" that has fish sauce and water (among other things) added to it.

Tuesday 20 February 2018

Chocolate-Mint Protein Shake

I've actually been having a lot of fun experimenting with flavours. Historically (besides the obvious milk and protein powder) I've only put things like fruit and yogurt into my protein shakes. Things like pudding mix and baking extracts never would've occurred to me. But now that someone's put the idea in my head... oh the possibilities!

Chocolate-Mint Protein Shake
1 c. skim milk
2 scoops chocolate protein powder
1 Tbsp. instant chocolate pudding mix
1/4 tsp. mint extract
3-6 ice cubes

1. You know the drill. Dump everything in the blender and give it a whirl.

Saturday 17 February 2018

Chicken Tostadas with Spicy Mashed Black Beans

Ingredients

  • 2 (~250g) boneless skinless chicken breasts, halved lengthwise and cut into ~1cm slices
  • 15mL ground cumin
  • salt and pepper
  • 30mL vegetable oil
  • 1 (~450mL) tin of black beans, rinsed
  • 1 (~300mL) tin of diced tomatoes
  • 64mL coarsely chopped fresh cilantro
  • 8 12cm corn tostadas
  • 128mL crumbled feta cheese
  • 2 radishes, trimmed, halved, and sliced thin
Procedure
  1. Toss chicken with cumin, 2.5mL salt, and 2.5mL pepper.
  2. Heat oil in a skillet over medium high heat. Cook chicken until browned on both sides and cooked through, ~5-7 minutes. Remove and buffer.
  3. Keeping skillet on heat, add beans, tomatoes, and half the cilantro.
  4. Cook, mashing beans with a potato masher, until mixture is thickened and liquid has evaporated, ~5 minutes.
  5. Season with salt and pepper to taste.
  6. Cover tostadas with bean mix. Top with chicken, feta, radishes, and remaining cilantro.

Coffee Frozen Yogurt

I've never actually made frozen yogurt before. I've made quite a bit of ice cream and the odd Italian ice, but never frozen yogurt. Since I've been trying to balance out my macros though and increase my protein (and decrease fat a bit), I figured that having some nice high-protein, low-fat frozen yogurt on hand for when I want a tasty treat probably wouldn't be a terrible plan.

This is mostly based on the vanilla frozen yogurt recipe from the booklet that came with the ice cream maker. I basically just swapped out the vanilla yogurt for plain fat-free Greek yogurt, used a bit more sugar than called for, and threw in some instant coffee crystals we had kicking around.

There is a "coffee latte frozen yogurt" recipe in the booklet. But it calls for gelatin and half-and-half and various other things I don't have and couldn't be bothered to get.

I was slightly worried that the gelatin was a necessary component when adding coffee to yogurt and that the lack of it would somehow cause a structural and/or textural disaster. But it seems to have worked out just fine! I tasted a little bit as I was packing it up to go in the freezer and it was lovely.

Coffee Frozen Yogurt
Adapted from the little Cuisinart "Instruction and Recipe Booklet" that came with my ice cream maker
3/4 c. milk1
1 c. vanilla sugar2
2 c. plain Greek yogurt3
2 Tbsp. heavy (35%) cream4
1 1/2 Tbsp. instant coffee crystals

1. Combine milk and sugar and whisk until sugar is at least mostly dissolved.
2. Add yogurt and whisk some more.
3. Stir in coffee and cream.
4. Let stand for 5 minutes, then whisk again.
5. Pour into running ice cream maker and churn for 25-35 minutes.


1 The original recipe called for whole milk. I used 1% lactose-free milk and it doesn't seem to have hurt it any. I suspect pretty much any milk would work just fine.
2 I used vanilla sugar because I had it on hand. If you just want to use regular (granulated) sugar, just toss ~1/2 tsp. of vanilla extract in with the coffee and cream.
3 As with the milk, I suspect any fat content would work out just fine here. It's also worth noting that the original recipe did not use Greek yogurt. If you're going for protein content though, Greek is definitely your best bet!
4 I had some heavy cream kicking around the fridge that needed using, so I tossed it in. That said, I suspect you could also use table cream (18%) or half-and-half (10%) with good results. I'd be reluctant to go any lower than that though, especially if you're already using a low-fat milk and/or yogurt.

Friday 16 February 2018

The Hulk Protein Shake

I tend to have a lot of trouble getting enough protein. Taking meat out of my diet doesn't really seem to have made this issue much worse, but it certainly hasn't made it better either!

Sometimes I will have a protein shake after dinner to try to balance out my macros a bit and give those all-important amino acid chains a bit of a boost. Historically this would be a sort of strawberry milkshake with skim milk, vanilla protein powder, and a bunch of frozen strawberries. The problem with this is that a shake like that now contains more carbs than protein! I guess I could just cut back on the strawberries, but I decided I'd poke around and see what other folks like to do for their protein shakes.

I actually found some really great ideas! Most of which I don't have the ingredients on hand for at the moment, but that's okay. Given that I do have a packet of instant pudding mix kicking around, I figured I'd try one of the recipes that'd put that to use. Great success!

The Hulk Pistachio Protein Shake
From Bodybuilding.com
1 c. skim milk
2 scoops vanilla protein powder
1 Tbsp. pistacho instant pudding mix
4-6 ice cubes
1-3 drops green food colouring

1. Blend.
2. Drink.
3. Hulk out!

Don't get me wrong, this isn't a gourmet milkshake. But it's tolerably tasty and contains nearly 50g of protein (along with 24g of carbs and 4g of fat). You could probably trim down the carbs a lot by using a "no sugar added" pudding mix, but I was using what I had on hand. Still... not too shabby!

Wednesday 14 February 2018

Meatless Cobb Salad

We had an enormous head of green leaf lettuce that needed eating. Given that, I was pretty sure that some sort of salad was in our future. After a bit of pondering, I realized that a cobb salad would not only use up the lettuce, but also the avocado and eggs that we had kicking around. Plus, I love an excuse to eat a bunch of blue cheese!

I decided to go for a meatless version this time around. I replaced the bacon with some fried slices of smokey tempeh. Lightly fried smoked tofu stood in for the chicken breast. There are, of course, various imitation chicken and bacon products available. In general, I find I tend to prefer meat alternatives that don't try to imitate meat. Veggie burgers that try to look and taste like meat are usually disappointment burgers. Veggie burgers that look and taste like veggies that just happen to be formed into a patty -- with nice chunks of carrots, corn, peas, and onion -- are delicious! Hence my choice of tempeh and tofu over veggie bacon and Chick'n.

My avocado was a bit over-ripe and a bit too soft to chop. It ended up getting mashed and stirred into the dressing, which worked rather well actually.

Cobb Salad
Adapted from Food Network
1 (227g) package smoky tempeh strips
2 Tbsp. peanut oil, divided
4 large eggs
1 (210g) package smoked tofu, sliced
1 avocado
6 cocktail tomatoes, quartered
1 gigantic head of green leaf lettuce (or 2 normal-sized heads)
65g blue cheese, crumbled
freshly ground pepper
fine/table salt

For the Dressing:
1/4 c. apple cider vinegar
1 Tbsp. dried onion
1 tsp. garlic paste
1/4 tsp. coarse sea salt
1 Tbsp. mustard (we used home-made)
2 tsp. granulated sugar (optional)1
1/4 c. olive oil

1. Fry the tempeh in 1 Tbsp. of oil over medium heat. Chop.
2. Hard cook the eggs. Peel and chop.2
3. Fry the tofu in the remaining Tbsp. of oil.
4. Halve, pit, peel, and chop the avocado.3
5. Season the tomato wedges with salt and pepper.
6. Wash and tear the lettuce.
7. Top lettuce with tempeh, eggs, tofu, avocado, tomato, blue cheese, and dressing.
8. Toss to combine.

To Make the Dressing
1. Combine the vinegar, dried onion, garlic paste, sea salt, and mustard in a bowl.
2. Whisk in the olive oil in a slow, steady stream. It should make a smooth, emulsified dressing.
3. Season to taste with salt and pepper.


Adaptations

Vegan Version

Cobb Salad
Adapted from Food Network
1 (227g) package smoky tempeh strips
2 Tbsp. peanut oil, divided
1/2 c. corn
1 (210g) package smoked tofu, sliced
1 avocado
6 cocktail tomatoes, quartered
1 gigantic head of green leaf lettuce (or 2 normal-sized heads)
1/2 c. cashews
freshly ground pepper
fine/table salt

For the Dressing:
1/4 c. apple cider vinegar
1 Tbsp. dried onion
1 tsp. garlic paste
1/4 tsp. coarse sea salt
1 Tbsp. mustard (we used home-made)
1 1/2 tsp. agave syrup (optional)1
1/4 c. olive oil

FODMAP-Friendly Version

Cobb Salad
Adapted from Food Network
1 (227g) package smoky tempeh strips
2 Tbsp. peanut oil, divided
4 large eggs
1 (210g) package smoked tofu, sliced
1/2 c. brie/Camembert, cubed
6 cocktail tomatoes, quartered
1 gigantic head of green leaf lettuce (or 2 normal-sized heads)
65g blue cheese4 or feta, crumbled
freshly ground pepper
fine/table salt

For the Dressing:
1/4 c. apple cider vinegar
1/4 tsp. coarse sea salt
1 Tbsp. mustard (we used home-made)
2 tsp. granulated sugar (optional)1
3 Tbsp. shallot- or onion-infused oil
1 Tbsp. garlic-infused oil


1 We didn't use any sugar this time, but I think I'd add a bit next time just to balance out the acidity of the dressing. It was delicious as-is, but I think that little bit of sweetness would round it out nicely.

2 Hard cooked eggs take 10-12 minutes and can be done several different ways.
On a stove top, bring a pot of water to a boil, gently add eggs, continue to boil for 10 minutes, then immediately drain and cool.
OR
Place eggs in a pot and cover with cold water. Bring to a boil. Remove from heat and allow eggs to stand in hot water for 12 minutes before draining and cooling.
OR
Place 2 c. of water and a steaming rack in a pressure cooker. Bring to full pressure. Cook for 5 minutes. Turn off heat and allow a 5 minute natural release followed by a quick release. Immediately remove eggs from cooker and cool.

3 If your avocado is over-ripe, it can easily be mashed and added to the dressing after all the other ingredients.

4 I have not been able to get a definitive answer on whether or not blue cheese is generally considered FODMAP-friendly/low-FODMAP. If blue cheese is a no-go for you, try substituting crumbled feta instead.

Thursday 8 February 2018

Jerk Pork Tenderloin with Arugula & Pineapple Salad

Ingredients

  • 2 (~350g) pork tenderloins
  • 45mL jerk seasoning
  • 30mL canola oil
  • 512mL pineapple pieces
  • 128mL finely chopped red onion
  • 64mL orange juice
  • a pinch of cayenne pepper
  • ~512mL baby arugula
  • salt and pepper
Procedure
  1. Adjust oven rack to middle position and preheat to 450F. Place wire rack on baking sheet.
  2. Season pork with 30mL jerk seasoning.
  3. Heat 15mL oil in a skillet over medium high heat.
  4. Cook pork until just browned on all sides, ~5-7 minutes total; transfer to wire rack.
  5. Roast until meat registers 140F internally, ~15 minutes; set aside for five minutes.
  6. Heat remaining oil in skillet over medium high heat.
  7. Add pineapple, onion, orange juice, cayenne, and remaining jerk seasoning, deglaze, and cook, stirring occasionally, until onion softens, ~3 minutes.
  8. Remove from heat and stir in arugula.
  9. Slice pork and top with salad.

Asian Noodle Salad

This salad seemed like a great idea to toss together for dinner. It would use up a bunch of the veggies we had on hand and it sounded tasty and relatively quick and easy to make. While all of these things were true, I have some questions about their portioning.

The recipe says "serves 6". I argue that, recipe as written, this salad would serve at least a dozen, possibly closer to twenty! It was not actually physically possible to make this one "recipe as written" because I ran out of room! I did use 1.5x as many noodles as the original recipe called for, but I only put in 1/4 the cabbage, 2/3 the cucumber, and none of the scallions, kale, or peanuts. I have no idea how you're actually supposed to construct or mix this salad if you actually use the full amounts of everything!

I will try to provide instructions and proportions for a slightly more practical version of this salad below. (I've also tweaked the dressing slightly as I wasn't entirely happy with the original version.)

Asian Noodle Salad
Adapted from Food Network/Pioneer Woman
200g whole wheat or multi-grain spaghetti
100g bean sprouts
100g julienne carrots
1 large bell pepper (or 100g baby bell peppers), thinly sliced
1 English cucumbers, halved lengthwise and thinly sliced
3 scallions, sliced
2-4 Tbsp. fresh cilantro, chopped
1/4 head of cabbage, shredded
1/2 bunch of kale, shredded
1/2 c. peanuts, chopped
1 block extra-firm tofu, cubed and fried (optional)

Dressing
1/4 c. olive oil
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. rice wine vinegar
2 Tbsp. firmly packed brown sugar
1 1/2 Tbsp. minced fresh ginger
1 1/2 Tbsp. garlic paste
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. sriracha
1 Tbsp. shaoxing wine

1. Cook pasta according to package directions.
2. During the last minute of cooking, add the bean sprouts.
3. Drain noodles and bean sprouts and rinse with cold water to stop cooking and prevent sticking.
4. Add remaining salad ingredients and toss.
5. Whisk together all dressing ingredients.
6. Pour dressing over salad and toss again.
7. Optionally, serve topped with fried onions.

I think this salad would be really good with a bit of fried extra-firm tofu tossed in as well. I feel like having that bit of extra protein would help balance it out and make it a more complete meal.


Adaptations

Vegetarian Version

This is basically a vegetarian dish already. Just make sure to use vegetarian "oyster" sauce (actually made from mushrooms).

Vegan Version

Asian Noodle Salad
Adapted from Food Network/Pioneer Woman
200g whole wheat or multi-grain spaghetti
100g bean sprouts
100g julienne carrots
1 large bell pepper (or 100g baby bell peppers), thinly sliced
1 English cucumbers, halved lengthwise and thinly sliced
3 scallions, sliced
2-4 Tbsp. fresh cilantro, chopped
1/4 head of cabbage, shredded
1/2 bunch of kale, shredded
1/2 c. peanuts, chopped
1 block extra-firm tofu, cubed and fried (optional)

Dressing
1/4 c. olive oil
3 Tbsp. soy sauce
2 Tbsp. vegetarian oyster sauce
2 Tbsp. rice wine vinegar
2 Tbsp. firmly packed vegan brown sugar
1 1/2 Tbsp. minced fresh ginger
1 1/2 Tbsp. garlic paste
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. sriracha
1 Tbsp. shaoxing wine

Gluten-Free Version

Asian Noodle Salad
Adapted from Food Network/Pioneer Woman
200g brown rice spaghetti
100g bean sprouts
100g julienne carrots
1 large bell pepper (or 100g baby bell peppers), thinly sliced
1 English cucumbers, halved lengthwise and thinly sliced
3 scallions, sliced
2-4 Tbsp. fresh cilantro, chopped
1/4 head of cabbage, shredded
1/2 bunch of kale, shredded
1/2 c. peanuts, chopped
1 block extra-firm tofu, cubed and fried (optional)

Dressing
1/4 c. olive oil
3 Tbsp. gluten-free tamari or soy sauce
2 Tbsp. wheat-free oyster sauce (such as Panda Brand Green Label)
2 Tbsp. rice wine vinegar
2 Tbsp. firmly packed brown sugar
1 1/2 Tbsp. minced fresh ginger
1 1/2 Tbsp. garlic paste
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. sriracha
1 Tbsp. dry sherry

FODMAP-Friendly Version

Asian Noodle Salad
Adapted from Food Network/Pioneer Woman
200g brown rice spaghetti
100g bean sprouts
100g julienne carrots
1 large bell pepper (or 100g baby bell peppers), thinly sliced
1 English cucumbers, halved lengthwise and thinly sliced
3 scallions, green parts only, sliced
2-4 Tbsp. fresh cilantro, chopped
1/4 head of green or red cabbage, shredded
1/2 bunch of kale, shredded
1/2 c. peanuts, chopped
1 block extra-firm tofu, cubed and fried (optional)

Dressing
2 Tbsp. olive oil
2 Tbsp. garlic-infused oil
3 Tbsp. c. soy sauce
2 Tbsp. c. oyster sauce
2 Tbsp. rice wine vinegar
2 Tbsp. firmly packed brown sugar
1 1/2 Tbsp. minced fresh ginger
1 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 Tbsp. shaoxing wine

Monday 5 February 2018

Seafood & Chorizo Stew

Ingredients

  • 30mL olive oil
  • 170g chorizo sausage, quartered lengthwise and sliced ~1cm thick
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 15mL chopped fresh oregano
  • 2 (~450mL) tins of diced tomatoes
  • 1 (225mL) bottle clam juice
  • 500g extra large shrimp, peeled, deveined, and detailed
  • 2 ~170g skinless cod fillets, 2-3cm thick, cubed
  • salt and pepper
Procedure
  1. Heat oil in a large saucepan over medium high heat.
  2. Add chorizo and onion and cook until both are lightly browned, ~7-9 minutes.
  3. Stir in garlic and 5mL of the oregano and cook until fragrant, ~30 seconds.
  4. Add tomatoes (in their juice) and clam juice, deglaze, and simmer uncovered until slightly thickened, ~10 minutes.
  5. Season shrimp and cod with salt and pepper. Gently stir into stew and cook until opaque and cooked through, ~5 minutes.
  6. Stir in remaining oregano and season with salt and pepper to taste.

Steamed Black Mushrooms

In theory I was going to serve these mushrooms along-side poached pea sprouts. In practice I wasn't able to get everything done in time and ended up serving them along-side some leftover broccoli soup and a slice of garlic toast. They came out quite tasty nonetheless!

Steamed Black Mushrooms
Slightly adapted from Mastering the Art of Chinese Cooking
40 dried black mushrooms (~1 1/2" in diameter)
4 scallions, cut into 2" lengths
3 Tbsp. peanut oil (I accidentally put 5 Tbsp.)
1"-thick slice ginger, unpeeled and lightly smashed
1 c. chicken stock
2 Tbsp. Shaoxing wine
1 1/2 Tbsp. dark soy sauce
2 tsp. sugar
1/2 tsp. coarse sea salt

1. Cover the mushrooms with hot water and soak for 30 minutes.
2. Drain. Rinse thoroughly. Then squeeze out the excess water. (Whoops! I forgot to rinse mine!)
3. Remove and discard the stems.
4. Place mushroom caps in a steam-proof dish.
5. Combine scallions, oil, ginger, stock, wine, soy sauce, sugar, and salt.
6. Pour the broth mixture over the mushrooms and toss well.
7. Place dish in a steamer.
8. Cover and steam for 30 minutes.

The recipe recommends discarding the scallions and ginger once the mushrooms come out of the steamer. I, however, found the steamed scallions to be delicious and enjoyed eating them with the mushrooms.

Cranberry-Almond Granola Bars

The kidlet has been going through granola bars at a prodigious rate. I've imposed a limit of two per day, but that still means we're generally going through 1-2 boxes of granola bars a week. Both for reasons of nutrition and waste/packaging (and because I thought it'd be fun), I decided that maybe it'd be worthwhile trying to make my own granola bars at home.

I picked a recipe more-or-less at random and started there. I may try one or two others over the coming weeks and then see which one is the favourite. Once I know which recipe I prefer as a base I can start messing with it. So many glorious flavour opportunities!

But, for now, here's the recipe I tried out. (Mostly) unmodified and in its original form.

Cranberry-Almond Granola Bars (with Chocolate Chips!)
Slightly adapted from Inspired Taste
2 1/2 c. old fashioned rolled oats
1/2 whole almonds, rough chopped
1/4 c. butter
1/3 c. honey
1/4 c. firmly packed brown sugar
1/2 tsp. vanilla (I totally misread this and ended up putting 2 tsp. of vanilla in!)
1/4 tsp. coarse sea salt
1/2 c. dried cranberries, chopped
generous 1/4 c. chocolate chips + 2-4 Tbsp. more for on top

1. Combine the oats and almonds on a baking tray.
2. Bake at 350F for 8-10 minutes, stirring halfway through.
3. Combine the butter, honey, brown sugar, vanilla, and salt over medium-low heat until sugar has dissolved and mixture appears homogeneous.
4. In a bowl, combine oat mixture with honey mixture. Stir until oats are well-coated.
5. Allow to cool for a few minutes. (I waited ~4 minutes.)
6. While mixture is cooling, line an 8x8 baking dish with tin foil and lightly grease the foil.
7. Stir chocolate chips and cranberries into warm oat mixture.
8. Dump oat mixture into foil-lined baking dish and press it down firmly. Really pack it in there!
9. Sprinkle more chocolate chips on top and press them in.
10. Cover and refrigerate for 2 hours. (I actually put a weight on top of mine because I was paranoid that maybe I didn't press the mixture firmly enough and my granola bars would fall apart when cut.)
11. Unmold your granola brick and cut it in half. Cut each half into 6 or 7 bars. (Recipe says 6, but they came out a little wide. I think I'd prefer 7 next time.)

Saturday 3 February 2018

Ginger Chile Paste

I've never actually made this paste. I generally find that having both ginger paste and garlic paste on hand are sufficient for my aromatic flavouring paste needs. The few times that I have found myself in need of ginger chile paste, I've simply pureed a few chiles into some existing ginger paste and called it a day. That said, if you want to do it the "right" way and make sure your proportions are correct and everything, here's how!

Ginger Chile Paste
From 660 Curries
1/2 lb. chopped fresh ginger
12 fresh Thai (bird's eye) chiles

1. Pour 1/2 c. water into a blender jar and add the ginger and chiles.
2. Puree.

Patra Masala

Yet another delicious contribution from 660 Curries. Patra is a taro leaf roulade, which is steamed before being sliced and fried. Iyer gives instructions for making your patra from scratch. However, I have discovered that they carry ready-made patra in the frozen section at my local Indian grocery. Historically I've just used these and then simply made the sauce to go with them. Using store-bought patra makes this a very quick and easy dish. As with the samosas though, I'll include the full instructions below my version of the recipe for those who want to try taking a crack at making their own taro leaf roulade.

Patra Masala
Slightly adapted from 660 Curries
1/4 c. canola oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1/4 tsp. ground asafetida
1 package frozen patra
1 medium tomato, chopped
2 Tbsp. chopped cilantro
8 fresh curry leaves
1/2 c. shredded fresh coconut (optional)

1. Heat the oil over medium-high heat.
2. Add the mustard seeds, cover, and cook until the seeds have stopped popping.
3. Sprinkle in the cumin and asafetida.
4. Immediately add the patra in a single layer and cook until lightly browned on the bottom (~1 minute).
5. Flip the patra over and brown the other side.
6. Add the tomato, cilantro, and curry leaves.
7. Reduce heat to medium, cover, and cook for ~5 minutes. Do not stir!
8. Gently transfer the patra to a platter and spoon the tomato and any drippings over them.
9. Sprinkle with coconut (if using) and serve!

Easy-peasy! Dinner in under 10 minutes!
However, if you'd prefer to make your own patra from scratch, here's how Iyer recommends doing it:

Patra
From 660 Curries
8 medium to large taro leaves (or collard greens)
1 c. chickpea flour
1/2 tsp. coarse sea salt
1 tsp. granulated sugar
1/2 tsp. cayenne
1/2 tsp. turmeric
1/2 tsp. tamarind concentrate
cooking spray or vegetable oil

1. Rinse the leaves under cold water to wash off any dirt.
2. Working with one leave at a time, fold them in half lengthwise, along the stem and slice off the tough stem end. (When you unfold the leaf, you should have a V-shaped base.)
3. Combine the chickpea flour, masala, salt, sugar, cayenne, and turmeric.
4. Gradually add ~1/4 c. warm water, a Tbsp. or so at a time, whisking until the mixture forms a thick paste. (It should resemble smooth peanut butter.)
5. Whisk in the ginger chile paste and tamarind concentrate.
6. Place a leaf on your work surface and place ~1 Tbsp. of the chickpea flour mixture on it.
7. Use a spatula to spread it out to cover as much of the leaf as possible. Use a little more paste if needed, but no more than 2 Tbsp. per leaf in total. (Or else you may run out!)
8. Place a second leaf on top of the first, with its base at the opposite end of the bottom one.
9. Spread more paste over the second leaf.
10. Repeat the layering twice more.
11. Rolling from one end, roll the 4-layered leaves into a tight log.
12. Repeat with the remaining leaves and paste.
13. Lightly spray (or oil) a steamer basket or line the bottom of a bamboo steamer with wax paper and lightly spray/oil the paper.
14. Place prepared steamer in a pan or wok half-filled with water.
15. Place both rolled logs in the steamer basket and bring the water to a boil.
16. Once the water comes to a gentle boil, cover the pan and steam until the leaves are olive green and any visible filling is opaque and no longer looks wet (20-25 minutes).
17. Transfer logs to a cutting board and allow to cool for 5-10 minutes.
18. Cut them crosswise into 1/2" thick discs.
19. Patra may now be used as direct in recipe or placed in a freezer bag and stored in the freezer until ready to use.


Adaptations

Vegan-ize It!

This recipe is already basically vegan, so I won't bother writing out the whole ingredient list again. Just be sure to either double-check that your sugar is vegan or substitute it for 3/4 tsp. agave syrup. And if you are going to be using agave syrup, add it along with the tamarind concentrate rather than with the other dry ingredients.

Make It FODMAP-Friendly!

Patra
Slightly adapted from 660 Curries
8 collard leaves
1 c. chickpea flour
1/2 tsp. coarse sea salt
1 tsp. granulated sugar
1/4 tsp. cayenne
1/2 tsp. turmeric
1 Tbsp. ginger paste
1/2 tsp. tamarind concentrate

This recipe does include chickpeas (in the form of chickpea flour), but it is in small enough quantities that it shouldn't pose an issue unless you are very sensitive to legumes. The turmeric included in the filling along with the asafetida in the sauce should also help mitigate any effects the chickpeas might have.

Friday 2 February 2018

Bin Bhuna Hua Garam Masala

This is a basic, untoasted garam masala. If you're using an untoasted blend like this it's usually best to add it early on in the process so that the spices get a chance to cook and develop their unique flavours.

Bin Bhuna Hua Garam Masala
From 660 Curries
2 Tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. black peppercorns
1/2 tsp. whole cloves
1/2 tsp. cardamom seeds (from green pods)
2 dried bay leaves
3 dried Thai or cayenne chiles

1. Combine all ingredients.
2. Grind.

Dabeli Masala

Dabeli masala is, unsurprisingly, the specific spice blend used to season the mashed potato filling used in dabeli. That said, it is similar enough to bin bhuna hua garam masala that you should be able to substitute the one for the other in a pinch.

Dabeli Masala
From 660 Curries
1 tsp. whole cloves
1/2 tsp. fennel seeds
1/2 tsp. black peppercorns
1/2 tsp. coriander seeds
4 dried Thai or cayenne chiles
4 blades mace
2 whole star anise
2 dried bay leaves
seeds from 1 black cardamom pod
1/2 tsp. ground ginger
1/8 tsp. turmeric

1. Combine cloves, fennel, peppercorns, coriander, chiles, mace, star anise, bay leaves, and black cardamom seeds in a spice/coffee grinder and grind.
2. Stir in ginger and turmeric.

Dabeli

These are basically saucy mashed potato sandwiches topped with, among other things, fresh pomegranate arils.

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
1 tsp. granulated sugar
2 Tbsp. canola oil

For Assembling the Sandwiches:
butter
6 hamburger buns
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

To Prepare the Sauces:
1. Pour tamarind-date sauce into a bowl and set aside.
2. Pour 1/3 c. water into a blender along with cilantro, salt, garlic, ginger, and both fresh and dried chiles. Puree.
3. Pour into a separate bowl and set aside.

To Make the Filling:
1. Combine the mashed potato, masala, salt, and sugar in a bowl. Mix well.
2. Heat the oil over medium-high heat.
3. Add the potato mixture and cook, stirring occasionally, until the potatoes have warmed and the spices are cooked (5-8 minutes).

To Prepare the Buns:
1. Preheat a griddle or skillet over medium heat.
2. Butter the cut side of each bun.
3. Place buns, buttered side down, on the hot griddle and cook until browned (2-3 minutes).

To Assemble the Sandwiches:
1. Spread a scant tsp. of cilantro-chile sauce on the bottom of a toasted bun.
2. Over the cilantro-chile sauce, spread a generous tsp. of tamarind-date sauce.
3. Spread ~1/6 of the mashed potato mixture over this.
4. Sprinkle 1 Tbsp. pomegranate arils over the potato mixture on the bun.
5. Top with 1 Tbsp. each of onions and peanuts.
6. Place the top bun on to close the sandwich.
7. Garnish with cilantro and sev.


Adaptations

Vegan-ize It!

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
3/4 tsp. agave syrup
2 Tbsp. canola oil

For Assembling the Sandwiches:
olive oil
6 hamburger buns
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

Make It Gluten-Free!

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
1 tsp. granulated sugar
2 Tbsp. canola oil

For Assembling the Sandwiches:
butter
6 gluten-free hamburger buns OR 12 corn tortillas
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

If using tortillas, unless they are very large, just use half the volume of filling and toppings specified for buns and put the cilantro and sev inside the wrap.

Cheesy Mushroom & Broccoli Brown Rice Skillet

A recipe from Mama Earth Organics, which we have been getting fresh bagels from (and also vegetables and fruit and stuff, I guess) for the past two weeks. Our latest box included a large broccoli and in looking for something to do with it, symbol found this recipe on their website.

We modified it slightly around the cheese.

Ingredients

  • 30mL butter
  • 500mL cremini mushrooms, sliced
  • 8mL olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 750mL broccoli florets
  • 250mL 1-2% milk
  • 1L cooked brown rice
  • 500mL grated cheddar cheese
  • 1mL nutmeg
  • 1mL salt
  • 1mL pepper
  • 64mL grated fresh parmesan
Procedure
  1. In a large, deep skillet, melt 30mL of the butter over medium high heat.
  2. Add the mushrooms and sautee until they turn golden brown and have released most of their moisture.
  3. While the mushrooms are cooking, in a smaller pan, sautee the onion until translucent.
  4. Add the garlic to the onion and cook for another 30-60 seconds.
  5. Remove onions and mushrooms from the heat, and buffer both. While the large skillet is still hot, add the broccoli to it and stir frequently to prevent burning.
  6. After five minutes, remove the broccoli from the pan and buffer it with the onion-mushroom mix.
  7. Add the remaining butter to the large skillet and melt over medium heat.
  8. Once melted, add the milk and stir until it just begins to steam, but is not yet boiling.
  9. Add the rice and stir until the rice loosens and the whole mixture looks soupy.
  10. Add the cheese and stir until melted.
  11. Return the broccoli, mushrooms, and onions to the skillet. Stir in the nutmeg, parmesan, salt, and pepper. Continue cooking on medium heat, stirring frequently, until the mixture begins to bubble.
  12. Reduce heat to simmer for another 5 minutes, adjust seasoning to taste, and serve.

Broccoli Soup

Most of the broccoli that came in our latest produce basket got used up in a cheesy broccoli & rice skillet. We had maybe a cup of extra florets plus all the stalks left over though. I thought about just tossing in the extra florets, but I hated to throw away the stalks when they actually looked quite nice. So I decided to make soup!

Broccoli Soup
2 Tbsp. olive oil
1 onion, chopped
1 rib celery, chopped
2 Tbsp. garlic paste
1 c. broccoli florets
3 large broccoli stalks (each ~6" long), peeled and cut into thirds
6 c. broth (I used a mix of chicken and vegetable broths)
~1/2 c. cooked brown rice
1/4 tsp. black pepper
1/4 tsp. chile flakes
1/4 tsp. ground nutmeg
1/4 c. fresh (flat-leaf) parsley
1" knob fresh ginger, peeled and very roughly chopped
salt to taste
1 c. cream (I used 35%, but I think anything with at least 10% fat would work)
1/2 c. grated Cheddar (optional)

1. Heat the oil over medium heat.
2. Add the onion and celery and cook until softened.
3. Add the garlic paste and sizzle for a minute or so.
4. Add the broccoli (florets and stalks), sear for a couple minutes, then pour in 1 c. of stock and scrape the bottom of the pot to release any cooked-on bits.
5. Once the pan is sufficiently deglazed, add the rest of the stock, rice, pepper, chile flakes, nutmeg, parsley, and ginger.
6. Bring to a boil.
7. Cook, uncovered, for 5 minutes, then reduce heat to low.
8. Taste for seasoning and adjust as desired.
9. Simmer, covered, for a couple of hours until stalks become very tender.
10. Use an immersion blender to puree until smooth.
11. Stir in cream and, if using, cheese.
12. Serve with buttered toast.


Adaptations

Vegan-ize It!

2 Tbsp. olive oil
1 onion, chopped
1 rib celery, chopped
2 Tbsp. garlic paste
1 c. broccoli florets
3 large broccoli stalks (each ~6" long), peeled and cut into thirds
6 c. vegetable broth
~1/2 c. cooked brown rice
1/4 tsp. black pepper
1/4 tsp. chile flakes
1/4 tsp. ground nutmeg
1/4 c. fresh (flat-leaf) parsley
1" knob fresh ginger, peeled and very roughly chopped
salt to taste
1 c. coconut milk

Make It FODMAP-Friendly!

1 Tbsp. onion-infused oil
1 Tbsp. garlic-infused oil
1 rib celery, chopped
4 scallions, green parts only, chopped
1/4 tsp. asafetida
3 c. broccoli florets
6 c. homemade stock
1/4 c. cooked brown rice
1/4 tsp. black pepper
1/4 tsp. chile flakes
1/4 tsp. ground nutmeg
1/4 c. fresh (flat-leaf) parsley
1/4 tsp. celery seed
1/2 tsp. marjoram
1/2 tsp. savory
1" knob fresh ginger, peeled and very roughly chopped
salt to taste
1 c. coconut milk

Cook the celery and scallions in the infused oils. Add the asafetida and sizzle for 10 seconds or so. Continue on with the recipe as written, adding the extra herbs with the stock.

Dhania-Jeera Masala (Toasted Cumin-Coriander Blend)

Very simple, two-ingredient recipe. Sometimes, if I am in a hurry (or feeling lazy), I will just combine appropriate proportions of cumin and coriander on the fly without worrying about toasting them first.

Dhania-Jeera Masala
From 660 Curries
2 Tbsp. coriander seeds
1 Tbsp. cumin seeds

1. Preheat a small skillet over medium-high heat.
2. Add the whole spices and toast them, shaking the skillet every few seconds, until fragrant (1-3 minutes).
3. Immediately transfer spices to a plate to cool.
4. Once cool, grind.
5. Store in a sealed container in a cool, dry place for up to 2 months.

Mutter Patties

This one is going way back! TF and I made this when we were in the old apartment. So... at least six years ago now.

Mutter Patties
Slightly adapted from 660 Curries
For the Croquettes:
2 c. frozen green peas, thawed and drained
1 small red onion, chopped
3 fresh Thai (bird's eye) chiles
2 Tbsp. ginger paste
1/4 c. rice flour
2 tsp. dhania-jeera masala
1/2 tsp. coarse sea salt
1/4 c. chopped cilantro
canola oil (for frying)
1/2 c. unseasoned breadcrumbs

For the Sauce:
1 c. firmly packed cilantro
1/2 c. unsalted dry-roasted peanuts
2 fresh Thai (bird's eye) chiles
1 tsp. granulated sugar
1/2 tsp. coarse sea salt
juice of 1 lime

To Make the Croquettes:
1. Combine the peas, onion, chiles, and ginger paste in a food processor and pulse to mince. (Don't over-process or it will become watery.
2. Transfer pea mixture to a bowl and stir in the flour, cumin-coriander blend, salt, and cilantro.
3. Line a large plate or cookie sheet with several layers of paper towels.
4. Heat ~2 Tbsp. of oil over medium heat.
5. Scoop out ~1/4 c. of the pea mixture, place it in the palm of your hand, and shape it into a ball.
6. Press it into a rough (probably somewhat unmanageable) patty.
7. Sprinkle the patty with breadcrumbs.
8. Fry until brown and crisp on the bottom (5-8 minutes), then flip and cook the other side (another 5-8 minutes).
9. Transfer to the paper-towel lined plate to drain.
10. Repeat with remaining pea mixture.

To Make the Sauce:
1. Combine the cilantro, peanuts, chiles, sugar, and salt in a food processor and process to form a chunky sauce.
2. With the processor running, slowly drizzle in 1 c. water.
3. Scrape sauce into a small saucepan and heat over medium-low, uncovered, until warmed through and slightly thickened (5-7 minutes).
4. Remove from heat and stir in lime juice.


Adaptations

This one is an easy one!

Vegan-ize It!

For the Croquettes:
2 c. frozen green peas, thawed and drained
1 small red onion, chopped
3 fresh Thai chiles
2 Tbsp. ginger paste
1/4 c. rice flour
1/2 tsp. coarse sea salt
1/4 c. chopped cilantro
canola oil
1/2 c. uncooked Cream of Wheat (not instant) or vegan breadcrumbs

For the Sauce:
1 c. firmly packed cilantro
1/2 c. unsalted dry-roasted peanuts
2 fresh Thai chiles
3/4 tsp. agave syrup or 1 tsp. vegan granulated sugar
1/2 tsp. coarse sea salt
juice of 1 lime

Make It Gluten-Free!

For the Croquettes:
2 c. frozen green peas, thawed and drained
1 small red onion, chopped
3 fresh Thai chiles
2 Tbsp. ginger paste
1/4 c. rice flour
1/2 tsp. coarse sea salt
1/4 c. chopped cilantro
canola oil
1/2 c. cornmeal or gluten-free breadcrumbs

For the Sauce:
1 c. firmly packed cilantro
1/2 c. unsalted dry-roasted peanuts
2 fresh Thai chiles
1 tsp. granulated sugar
1/2 tsp. coarse sea salt
juice of 1 lime

Mung aur Chana Dal ke Pakoday (Legume Fritters in a Tomato-Nigella Sauce)

This one is backlogged from quite some time ago, so I'm afraid I don't remember many of the details of making it.

Mung aur Chana Dal ke Pakoday
Slightly adapted from 660 Curries
For the Fritters:
3/4 c. skinned split mung beans
1/3 c. yellow split peas
6 fresh Thai (bird's eye) chiles
4 large cloves garlic
2 lengthwise slices fresh ginger (each 2.5" x 1" x 1/4")
1/2 c. chopped red onion
2 Tbsp. chopped cilantro
1/2 tsp. coarse sea salt
1 tsp. bishop's weed (or 1/2 tsp. dried thyme + 1/4 tsp. black pepper
canola oil (for deep frying)

For the Sauce:
1 Tbsp. mustard oil (or canola oil)
1 tsp. nigella seeds
2 dried Thai or cayenne chiles (stemmed and gently pounded)
1 large tomato, chopped
1 Tbsp. chopped jaggery (or firmly packed brown sugar)
1/4 tsp. coarse sea salt

To Make the Fritters:
1. Rinse the beans and peas several times. Drain. Then cover with fresh water and allow to soak, covered, at room temperature, for 1-4 hours.
2. Drain the legumes.
3. Combine drained legumes in a blender with chiles, garlic, ginger, and 1/2 c. water. Puree.
4. Transfer the legume paste to a bowl and fold in the onion, cilantro, and bishop's weed.
5. Pour oil to a depth of 2-3" and heat over medium heat to 350F.
6. Line a plate or cookie sheet with several layers of paper towels.
7. Once the oil is hot, gently add teaspoonfuls of the batter to it and fry 3-5 minutes, turning occasionally.
8. Remove fritters with a slotted spoon and repeat the cooking process with the remaining batter.

To Make the Sauce:
1. Heat the oil over medium-high heat.
2. Sprinkle in the nigella seeds and chiles and let them sizzle for 10-15 seconds.
3. Add the tomato, jaggery, and salt.
4. Cook, uncovered, stirring occasionally, until the tomato softens (5-7 minutes).

To Serve:
1. Place 3 fritters on a plate.
2. Spoon ~1/2 tsp. of sauce over each one.

Thursday 1 February 2018

Brown Sugar Cupcakes

In theory these were supposed to be rooibos velvet cupcakes. But I went a little heavy on the brown sugar and it ended up dominating. There's still a hint of tea and spice from the rooibos, but it's not nearly as prominent as I'd hoped. In retrospect, I think I probably should've just stuck with white sugar in the batter and relied on the toppings to deliver the caramel-y goodness.

I'll still share what I did this time, just in case brown sugar cupcakes (with a hint of rooibos) are appealing. But I'll also post a(n untested) recipe suggestion below this that will hopefully deliver the actual lightly chocolate-y, rooibos-flavoured cupcakes I was imagining.

Brown Sugar Rooibos Cupcakes
Adapted from a red velvet cake recipe in the Something Awful cake thread
1 c. buttermilk
1/4 c. heavy (35%) cream
2 Tbsp. rooibos chai
1 c. butter, softened
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 tsp. vinegar
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
3 Tbsp. cocoa powder
1/4 tsp. salt

1. Combine buttermilk and heavy cream and gently warm them.
2. Remove from heat and add tea. Stir and set aside to steep for at least 15 minutes.
3. Cream butter with sugars until light and fluffy.
4. Mix in eggs one at a time.
5. Strain buttermilk mixture and gradually beat it into the butter mixture.
6. Stir in vanilla and vinegar.
7. In a separate bowl, combine flour, baking soda, cocoa powder, and salt.
8. Mix dry ingredients into wet. Do not over mix.
9. Scoop batter into lined cupcake pans. (Should be enough for 24 cupcakes if you don't overfill them like I did mine!)
10. Bake at 350F for 20 minutes.
11. Allow to cool completely, then frost/decorate as desired.

I had some problems with my buttermilk curdling, even with the added cream/fat to help stabilize it. I think next time I might just use whole milk. Heat it up, add the tea, then add some vinegar and let it steep. And, as for making actual rooibos velvet cupcakes? Well, see below.

Rooibos Velvet Cupcakes (Hopefully!)
Adapted from a red velvet cake recipe found on the Something Awful cake thread
1 1/4 c. whole milk
2 Tbsp. rooibos
5 tsp. vinegar, divided
1 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
3 Tbsp. cocoa powder
1/4 tsp. salt

1. Gently warm the milk until it is just steaming. (Do not allow to boil!)
2. Add the tea. Stir. Wait 5 minutes. Then add 4 tsp. vinegar. Stir again and set aside for at least 10 more minutes.
3. Cream the butter with the sugar until light and fluffy.
4. Beat in the eggs, one at a time.
5. Strain the milk and gradually beat it in to the butter mixture.
6. Stir in the vanilla and the remaining 1 tsp. vinegar.
7. In a separate bowl, combine the flour, baking soda, cocoa, and salt.
8. Mix dry ingredients into wet by hand.
9. Scoop batter into lined cupcake pan(s).
10. Bake at 350F for 20 minutes.