Daring Cooks: Sushi

The first time I had Sushi, was in grade 7. At school. It wasn't very good, or at least I convinced myself that was the case. Sort of slimey, and very very cold. Not my cup of tea. Had't tried it since.

This month's Daring Cooks challenge was to make Sushi. I was a little weary of this. Okay a bit more than a little. And I almost forgot about the challenge! Honestly, I didn't mean to - the month just got away from me - sprinted in fact. But because Audax and Rose were hosting, I knew I couldn't miss it! Audax is super-ambitious in all Daring Challenges. He makes a billion variations of each type - and becomes an expert in the process. And Rose is so sweet! Always egging people on, and displaying her gorgeous photos =D. Obviously, I cared. Plus, I've participated in every Daring Cooks challenge ever so I couldn't stop now.

The November 2009 Daring Cooks challenge was brought to you by Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

Onto the pictures!

Draining the rice. For the 5th time. You are so jealous.

Okay! Now we're having fun. I'm already dreaming up the parties. Maybe a movie while the rice cooks, and then when its over, we'll all race into the kitchen, pull out the cutting boards and get chopping. Then, everyone will watch in amazement as I roll up the sushi. And then they'll all try, and inevitably one of theirs will be worlds better than mine. That's half the fun though, right?

Oh, and incase you were wondering, that is red pepper and cucumber filling.

Its a dragon roll! Are you running for cover?

I'm seeing the Joker. 2 cucumbers = eyes. Red pepper = mouth.

You see it too? No? Okay, onto the next one!

Nigiri I think. Known to me as Rice + Topping.

My favourite. The one with all the flavours of course!

Lets see... starting at the top, we've got avocado, red pepper, asparagus, cucumber, and more avocado!

Yipee! It worked! It looks good. And tastes even better!

See? Yum.

This was wonderful! I learned so so very much, and dare I say...

I liked it.

Thanks again to Audax and Rose! Naturally gluten free challenges are the best! To those who haven't tried - please do! This actually made me like sushi. I've been running for years. Not that dramatic, but still... Try it!! The recipe can be found on Audax's site or at the Daring Kitchen!

I'm thinking I'll have to try out some more flavours in the nearer than you think future...

xoxo

Lauren

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Lighter than Air Pumpkin Pancakes

This week in Holiday Food Fest is all about Thanksgiving and Fall dishes, hosted by Alta. I had the idea of mine all ready to go. Today, being Remembrance Day, I don't have school, so I made pumpkin pancakes for breakfast. And they were amazing. I couldn't not share. Plus, its a fall dish - a breakfast one! Seriously, these are heaven. So light, just pumpkiny enough, just enough spice, just enough everything. They're satisfying without being full and heavy. I've made other pancakes, which I thought were light, but these are no comparison. They might just float away.

And there's the butter. Melted butter inside the pancakes. I only buttered the pan for the first one. They didn't need it. The butter came from within, giving every bite a hint of butter flavour, without any weight. Seriously, how light these were shocked me. They are fairly thin pancakes, but have such an airiness to them.

Anyways, before I start to bore you with how light they were, here is the recipe, so you can experience them for yourself! This post is also linked to What Can I Eat Thats Gluten Free? and Fishmama's Ultimate Recipe Swap.

Pumpkin Pancakes

Adapted from Martha Stewart.

Ingredients

1/3 cup sorghum flour

1/3 cup millet flour

1/3 cup tapioca flour

2 tbsp sugar

2 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp salt

1/8 tsp nutmeg

pinch cloves

1 cup milk

6 tbsp pumpkin puree

2 tbsp melted butter

1 egg

Steps

1. Whisk flours, sugar, baking powder, salt and spices together in a large bowl.

2. In a separate bowl, stir together remaining ingredients.

3. Fold liquid mixture into dry mixture.

4. Melt some butter in a skillet over medium heat.

5. Pour 1/4 cup batter for each pancake. Cook about 3 minutes on each side (I deceased this the more I cooked. The last ones were 1 1/2 minutes each side).

6. Enjoy!

I'm melting staring at these photos. There might be some left upstairs!

Okay, I'm back. Yes. I did just race up to the kitchen.

And for your information, they do taste good cold.

Seriously, how could you not love these?

And while I still have your attention, there are 2 little things.

The ebook is ready! Amy's ebook to raise money for St. Jude's Children's Hospital is ready! In other words, go get it. How much you donate is completely up to you! The recipe I submitted was Worms and Dirt. Just so you know, all of the recipes are kid friendly, so if you have kids (or like to let you inner one shine through), I would definitely suggest grabbing a copy.

Today is Remembrance Day. Thank you to all that have fought for Canada. You are so very brave, and I am grateful for your sacrifice. May there not be any more wars that require fighting. My Greatgrandpa and my Grandpa were soldiers in the First and Second World Wars respectively.

When my Nana was a child and asked what my Greatgrandpa did in the war, he always said the same thing "I would stand on the roofs in Paris, catch the bombs and throw them back." Yes, I'm sure thats not what he actually did, but it's definitely a description I will never forget.

Lest We Forget,

xoxo

Lauren

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Pumpkin Chocolate Swirl Cheesecake Bars

Say hello to my first grain free experiment. Before your mind wonders, this is not a "eww" or "yuck" experiment. No. This is a "I think I'm dreaming, somebody pinch me, ouch! That hurt, What'd you do that for?" experiment. It's hunger-curing deliciousness. I had thought about sharing these at school (before I made them of course), but when they were done, I couldn't let go. So, I'm sharing them with you. That way I don't actually have to share.

This, in all of its goodness will be my entry into November's Go Ahead Honey, It's Gluten Free event, hosted by none other than the amazing Elana of Elana's Pantry. This month is all about grain-free cakes and cupcakes. And since these are cheesecake bars, it's a perfect fit!

I saw this recipe on Playing House, which is written by Amy, and although she's not gluten free, she is a sweetheart, and her photos are always gorgeous. After seeing this recipe, I filed it away in the depths of my brain. When I had lots of pumpkin leftover from making a good amount of 3 minute cakes, this came to mind (and saved all of that innocent pumpkin)! Also, the recipe wasn't filled to the brim with flour, so I figured it would be a good first attempt at grain-free baking. And boy was I right.

Its got everything a girl could want: pumpkin, cheese, chocolate, almonds, seasonal spices, and of course, a friend providing the recipe. And I'm going to return the favour. So now you've got to make these. Seriously, go. It requires a bit of waiting, so I'd recommend having a strategically placed snack after popping these in the oven. I ate some cheese. I guess it was on the brain...

Pumpkin Chocolate Swirl Cheesecake Bars

Adapted from Amy at Playing House.

Crust Ingredients

100g almond meal (about 1 cup)

2 tbsp sugar

4 tbsp unsalted butter, softened

1 tsp cocoa powder

Filling Ingredients

2 8-ounce blocks cream cheese, softened

1 cup sugar

1 cup pumpkin puree

3 large eggs

3 tbsp almond meal

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

dash cloves

1/2 tsp salt

4 ounces semisweet chocolate

Steps

1. Preheat oven to 350 degrees. Line bottom and sides of an 8 inch square pan with tin foil or parchment paper, leaving an overhang on all sides.

2. Combine all crust ingredients until uniform. Press into pan and bake 12 to 15 minutes, until slightly firm. Set aside to cool.

3. Place softened cream cheese in food processor and blend until smooth. Add sugar, pumpkin, eggs, almond meal, spices and salt. Process until combined. Set aside.

4. Place chocolate in microwave safe bowl and microwave in 30 second increments, stirring between each, until melted. Add one cup of pumpkin mixture and stir to combine. Set aside.

5. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture and swirl with a butter knife. Bake until cheesecake is set, but jiggles slightly when gently shaken, 40 to 50 minutes.

6. Cool in pan. Cover and chill until firm, at least 2 hours (up to 2 days). Using overhang, transfer cake to work surface. Using a knife dipped in hot water (and dried), cut into 16 squares.

7. Enjoy!

Note: I buy my almond meal in 100 g packages from my local grocery store, and used the whole thing. If you don't, just use one cup - its basically the same thing.

My chocolate sunk under the pumpkin a bit. There is a lot more chocolate than you can see.

I promise.

I love the subtle swirls. Makes the blast of chocolate so much more exciting!

Lots of little squares. Tiny little squares. 2 by 2 inches each.

Oh no. Now I want one again. I just finished this ^ one...

and half of another one.

They're light, yet rich. Pumpkin-y yet subtle. Seriously good. And its hard to eat more than one (okay, two...) portions because of the richness, so it stays around for awhile. This is good. Very good.

xoxo

Lauren

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