Anadama Bread: one of those typically Massachusetts / New England breads. I actually revised this one — and then entered it into a contest, which I don’t think that I will win, but nevertheless, I entered — by adding a little bit of nutmeg, a very dark avocado blossom honey to go with the molasses, and then baking it in one of my dutch ovens instead of the traditional loaf pan. Came out quite nicely. It’s a lovely breakfast bread, so may become part of my standard bread making routine.
These are Almond Butter Cinnamon Chip Mini Cookies. A cookie will easily fit in the palm of my hand (like literally the palm part, not touching my fingers). They are wheat free / gluten free, butter free and despite taking all that fun stuff out, taste really yummy. Full of cinnamon and almond. They can also be made with mini chocolate or mini white chocolate chips.
Chicken soup is always a hearty, nourishing, “makes yah feel good” type of food and that was just what I wanted today. I was also lazy, so I went the “lazy person route” and just bought a rotisserie chicken at Whole Foods. And instead of noodles, this time I went for rice — Himalayan Red Rice, in fact. It lends itself to soup as the rice stays firm for a pretty long time and have a nice nutty flavor. If you can’t find Himalayan Red Rice, any long grain “wild” rice will do (just don’t use white rice because you have mush instead of rice after a very short time).
Last Tuesday was Mardi Gras, so I was thinking about New Orleans, and thinking about New Orleans usually has me thinking of food, so here is an updated version of my Gumbo, this time adding shrimp/prawns as well. Super delicious, not overly spicy (that sort of depends on your andouille sausage) and makes a whole lot so be prepared for leftovers (freezes well as well).
It’s Valentine’s Day and while I do think that it is a commercial “holiday”, it is a good excuse to bake something so I went for this super-raspberry, super-red, super-delicious Raspberry Curd Tart. It’s really delicious and actually quite easy to make. It can be done all in one day, or you can make the filling up to 3 days in advance and the crust a day in advance, in case you don’t want to be pressed for time.