Flour and Flowers | A Kitchen and Garden Blog

Posts tagged “ginger

Rockin’ Moroccan Stew

By sheer coincidence, this recipe is actually vegan.  It doesn’t taste vegan, and it’s delicious to non-vegans, even people who don’t typically like vegetables.  (It does have peanut butter, so it’s not nut-allergy friendly.)

This is my mother’s recipe, and we discovered it was vegan entirely by accident (it’s not something you think about if you’re not vegan) when she needed something to bring to our movie club, which is 90% vegetarian and 2% vegan (percentages approximate).  Since that discovery, several more people in my life have become vegan, so this is turning into quite the go-to recipe. (more…)

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Chewy Chocolate Gingerbread 2011

Every year for the last 5 or 6 years, Alice and I have helped Parthy make Chewy Chocolate Gingerbread cookies.  Last year’s cookies were documented by iPhone.  This year, I documented faithfully by camera until the very end, when I completely forgot to take a picture of the finished dough until it was already wrapped and in the freezer.

I haven’t baked these yet, so all you get here is the dough making process.  We used my KitchenAid mixer this year, and discovered that you can make up to 5x the recipe (carefully) in one batch in my 6-quart mixing bowl.  Awesome.  My verdict is also that if you chopped everything ahead of time, these would take no time at all. (more…)


Thanksgiving: Cranberry Sauce

This cranberry sauce stole the show.  I picked the recipe, but Caitlin babied it through the whole process, beginning with all the crazy ingredients, and ending with things not working the way they were supposed to.

After all the effort, though, it was the best cranberry sauce I have ever had.  I would make it again in a heartbeat.  (If I had an extra hour or two to spend hunched over a stove…) (Also, I say that fully aware that it was not me hunched over the stove this time.)

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Roasted Acorn Squash with Maple and Soy

Calin’s mom and stepdad came over for round two of Calin’s birthday dinners.  Charlotte brought chicken and salad fixings, but I offered to try out another of my new experimental recipes to go with it, since I already had the squash on hand.  The recipe was up in the air, but when I realized that the chicken was in a ginger sauce, I realized I had to go ahead with the real recipe in the cookbook – maple syrup, soy sauce, and fresh grated ginger.

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Butternut Squash Soup

I made this in early January, but never got around to sharing. Now I don’t remember what recipe I used or anything about it except that it was delicious. Next time, I’m going to try making it even creamier.

Oooh, but I do remember one thing – I got to use my immersion blender! Huzzah! It was awesome, but lesson learned: next time, either make more, or put it in a thinner pot so the soup is deeper. That thing makes all kinds of weird noises when it gets stuck to the bottom of the pot…

Photo gallery after the jump…

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Chewy Chocolate Gingerbread

Let the annual cookie-thon begin!  I apologize in advance for the change in quality of my pictures – most of these were taken with my handy iPhone, since I didn’t even think to take my camera with me as part of the cookie-making supplies.  Nonetheless, I think they adequately represent the sheer absurdity of this cookie dough extravaganza.

This is the second annual Chewy Chocolate Gingerbread Insanity.  Parthy has been making them for much longer, but Alice and I just joined in the fun last year.  Parthy has been telling us for years that these was the most difficult, time consuming cookie recipe in creation (Well, maybe that’s an exaggeration.  I’m sure she has quite a few seriously high maintenance cookie recipes.) and for years we’ve been telling her we didn’t care, we still wanted to make them.  So we did.  And she’s right.  This year I had broken thumbs to prove it.  (Okay, not broken.  But really, really sore.) (more…)