My Everyday Curry Spice Blend

When I say this is my everyday curry spice blend, I don’t mean the one I use regularly, I mean I use it just about EVERYDAY. In soup mostly because I make soup for lunch everyday. And you know what? I still get excited to eat my curried soup everyday so I know I am doing something right.

I have been making a version of this curry spice over the years but have added more and more spices to the mix. Sometimes I might even add a few more but these are the ones that always make the cut and that I pretty much buy in large quantity bulk. (Especially cumin. I buy in a pound container just about every 2 months) The only missing spice that I usually put in here is fenugreek but for some reason the two places that sell bulk spices are not carrying it currently so I don’t have it.

Anyway, this is my blend. I Iove it and you probably will too because it is good! And yeah, it makes a good cup or so of spice but that is not a lot when you use it everyday and use like 2 tablespoons at a time.

I really really like my spices.

Now to the everyday curry spice!

The stuff. Cumin, ginger, turmeric, oregano, peppercorns, fennel seeds, coriander seeds, brown mustard seeds, cayenne powder, paprika, and cinnamon.

Basically take any of the whole spices and blend them up into powder or as close to powder as you like. I actually like some whole seeds and such in my powders because a whole peppercorn or fennel seed once in a while is pretty tasty.

Dump the blended spiced with the rest of the already powdered spices and mix together .

Dump into a airtight jar and use in soups and curries and vegetable dishes and casseroles.. Everyday.

-C

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My Everyday Curry Spice Blend

makes about a cup of spice blend

• 3 tablespoons cumin

• 2 tablespoons ground ginger

• 1 tablespoon ground turmeric

• 2 teaspoon ground chili powder or red pepper flakes (you less for less heat)

• 1 tablespoon oregano

• 2 teaspoon fennels seeds

• 2 teaspoons coriander seeds

• 2 teaspoons black peppercorns

• 2 teaspoons cinnamon

• 2 teaspoons paprika

• 2 teaspoons mustard seed pods

Place all the spices that are not already ground into a spice mill or mortar and grind until well, ground. Add to the rest of the spices and mix together well.

Transfer to a airtight jar. Use everyday on anything

Blend will last a good few months when stored properly.

Spinach and Mushroom Lentil Bake

A week out to the big holiday!

How are you doing? Are you making all the cookies and cakes and all the things? Are you getting all the cookies and cakes and things given to you? And are you eating all the cookies and cakes and things?

That is cool because that is what is suppose to go down right now. But one thing we all need to do is make sure we are eating some decent food (not cookies and cakes and things) as well.

Like lentils with some veggies. You really can’t go wrong with lentils because they are the best and don’t you dare say otherwise. This bake here is packed with lentils, mushrooms and spinach, is creamy and crispy, hearty and warming, and tastes so freaking good. A no fuss, easy peasy meal that can be thrown together fast and when you are eating it, you are feeling good. And once you start eating it, you probably won’t be able to stop (that was me anyway…)

So make yourself something nice to go along with all the cookies, cakes, and things. You need it.

To the lentils!

The stuff. Red and green lentils, a few big mushrooms, a couple handfuls of spinach, an onion, crushed tomatoes. dill, thyme, sage, and red pepper flakes, chick pea flour, a couple cloves or garlic, water, oil, and and pepper.

Start with the lentils. Just dump them all into a pot with the water. Place on stove and bring a boil.

Now chop up onion into small bits, mince garlic, and slice the mushrooms thinly and in half.

Add a splash of oil to a large oven safe skillet and place on stove on medium heat. Once skillet is hot, add in the garlic, onions, and mushroom. Start to cook, adding in all the spices once they start to sizzle. Cook until the onion starts to become fragrant and translucent and fragrant and the mushrooms are slightly browned.

Once the lentils come to a boil, let cook for another minute or two then remove from heat. (If there is a bunch of foam on top of pot, just scape it off.) Add in the chickpea flour, the tomatoes, and all the spinach. Season with sat and pepper too.

Dump the lentil mixture into the skillet with the mushrooms and onion and mix everything all around until its all incorporated. Level off top and then stick the whole thing into the oven. Bake covered for 30 minutes then remove cover, give the whole thing a (careful, it is hot) good stir, re-level off the tope, and keep baking for another 30-35 minutes or until the top of the lentils are nice and crispy ans the inside is nice an creamy.

The crispy top lentils are everything.

Scoop into bowls, add some fresh chopped something of another if you want ( I had fresh dill and parsley) and eat away.

What is not pictured here is the yellow mustard I had in waiting. Mustard on this… AMAZING!

-C

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Spinach and Mushroom Lentil Bake

feed 3-5 people

• 3/4 cup each red and green lentils (or 1 1/2 cups of either)

• 1 cup crushed or diced tomatoes

• 1 small onion

• 2 cloves garlic

• 2 tablespoons chickpea flour (can sub with cornmeal or oat flour)

• 1 teaspoon each dried sage, thyme, and dill

• 2 large handfuls spinach (about 3 cups)

• 2-3 large white or cramini mushrooms (about 1 1/2 chopped)

• 2 1/2 cups water

• splash of olive oil

• salt and pepper to taste

Preheat oven to 400

Dump lentils into a pot with the water and bring to a boil. Once boiling, let cook for a minutes or two then remove from heat. If there is a bunch of foam on top, just scrap it off. Mix in the chickpea flour, tomatoes, and spinach. Season with salt and pepper

While lentils are cooking, chop onion into small pieces, slice mushrooms in half, then the halves into thin pieces and mince garlic. Place a large oven safe skillet on stove on medium heat. Add a small splash or oil and once heated, dump the onion, garlic, and mushrooms to the hot skillet. Cook for 5-7 minutes or until the mushrooms start to brown and the onions and garlic are fragrant. Add in the spiced and stir around.

Take skillet off heat and carefully dump in the lentils mixture and mix around with the mushroom and onions. (if you don’t have a large enough oven safe skillet just dump it all into a casserole dish) Level off mixture and place in the oven, covered for 1 hour, removing cover 1/2 way through and giving he whole mixture a mix ad re- leveling it off.

Once baked and nice and crispy (the longer you bake it, the crispier it gets) remove from oven and serve immediately. Toss some fresh dil and parsley on top if you have it. Also mustard as a condiment goes amazingly with this!

Tomato Stewed Pumpkin with Cabbage Slaw

If you were to ask me what my favorite winter squash would be, I would have to say that I couldn’t choose, I love them all. But when I really, really think about it, when I look deep into my food soul, I could, and I think it would be pumpkin. Yup, pumpkin is my favorite.

Pumpkin is amazing and delicious, Not just as a pie or bread, but eaten in any way that any other winter squashed can be eaten. Fantastic in a soup or roasted or sautéed. And yes, blended up into all sorts of baked goods. It tastes somewhat like butternut squash but less sweet and has a nice nutty, earthiness to it and pairs well with al sorts of great spices, not just pumpkin spice. If you haven’t had it outside of a baked good, well then, make this. You are in for a really treat!

But don’t carve a jack o lantern pumpkin then eat that. Those big pumpkins are not very tasty. Get a small pie pumpkin, those are ones to eat.

Now to the tomato stewed pumpkin!

The stuff. A sugar(pie) pumpkin, a couple nice big ripe tomatoes, a large onion, a clove or two or garlic, cumin and chili powder, vinegar, shredded cabbage, and salt and pepper.

Start with the onion. Cut in half and thinly shred about 1/3 or it. Small dice the rest Also mince up the garlic too.

Add the thinly shredded onion to the shredded cabbage and toss around with vinegar a little salt and pepper then set aside.

Dice up the tomatoes.

Place the diced onions, minced garlic, tomatoes, and cumin ans chili powder into a big pot with a splash of water and stick on medium heat on stove to start to stew the tomatoes.

While the tomatoes are going, cut up pumpkin. Just cut in half, remove seeds (save for roasting) and cut into small cubes. And sure, if you are not a fan of the skin (my favorite part) just peel the pumpkin with a potato peeler before cutting it up small. But really the skin, it is sooo GOOD!

Once the tomatoes are soft and mushy, add in the pumpkin. Keep on heat and place a lid mostly over pot. Let cook.

Soft and stewed and all sorts of everything good.

And then you scoop it into bowls, top with the cabbage slaw, sprinkle with pepper and fresh cilantro if you just so happen to have some, and eat it.

Yeah, pumpkin is my favorite.

-C

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Tomato Stewed Pumpkin with Cabbage Slaw

makes 2 bigger or 4 smaller serving

• 1 small sugar pumpkin (around 3 or a little more cups cubed)

• 2 large tomatoes

• 2 heaping teaspoons cumin

• 1 teaspoon chili powder

• A few tablespoons water

• 1-2 cloves garlic

• 1 large onion

• 2 cups shredded red or green cabbage

• 2 tablespoons white vinegar

• salt and pepper

Start with the onion. Cut in half and thinly slice a little more then half of the half. Toss with the cabbage, the vinegar, and a pinch of salt. Set aside

Dice the rest of the onion and place into a big pot. Grab tomatoes and dice them up as well and place them into the pot with the onions. Sprinkle with a pinch pf salt and pepper and add in the cumin and chili powder. Add 2 tablespoons of water and place on stove on medium heat to start to cook down.

While the tomatoes are stewing away, cut up the pumpkin. Just cut in half, remove seeds (and reserve for roasting) and dice it into small chunks. If you are not one to enjoy the greatness of pumpkin skin (it is really good) then before dicing it, just peel it with a potato peeler.

Once tomatoes have cooked down a bit, place the diced pumpkin into the pot. Add another tablespoon or so of water, mix around, partially place a lid on the pot, and let cook for about 20-25 minutes, stirring occasionally, until the pumpkin starts to fall apart. If at any time it seems like it needs more liquid, just add in another tablespoon or so of water.

Once it is all stewed up, remove from heat, scoop into a bowl or bowls, and top with the cabbage slaw that was made early.

Eat.

Apple Spice Donuts

Have you ever sat in front of all your baking pans and tins just go through them and see which ones haven’t gotten much baking time lately? That is basically what I did the other day and that is when I realized that the donut pan hasn't seen the light of the oven in quite some time.

I fixed that right then and there. I made apple donuts. Donuts are always a good idea and apple donuts are always Always a good idea, especially when it is fall and the weather is nice and cool and crisp and you just want to bake stuff to keep the kitchen warm.

And the guilt of not using my donut pan in a while pan is no longer an issue… But the big bundt pan, that is another story. (Probably going to be a bundt cake coming soon)

So donuts. Baked in a pan (obviously), super easy to throw together, and bake up really fast. Full of warm spices and small shreds of apples then tossed in cinnamon sugar after baking and there it is. Everyones favorite fall donut. Don’t think about it to much, just make these donuts because you will be happy eating the donuts and make anyone you choose to share with happy too.

Now to the donuts!

The stuff. A couple apples. Flour, baking powder and soda, salt. Cinnamon, ginger, and cardamon, and vanilla extract. Apple cider vinegar, brown sugar, oil, water. a little white sugar with cinnamon, and vegan butter.

First to do is grate the apples. They will turn brown fast but it don’t matter.

Add in the wet and mix, add in the dry, and mix and Ta da! Donut batter.

Scoop batter into well greased donut pan. (if you have 2 pans you are better then me. I have to do one batch a a time)

Poof. Baked and donut.

Flip hot donuts out of pan and let cool for a few minutes. Once they are cool enough to handle, brush each donut with melted butter all ver and toss in cinnamon sugar mixture.

Donuts are done.

We are good.

-C

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Apple Spice Donuts

makes 12

• 2 cups all purpose flour

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup warm sugar

• 1/2 cup boiling water

• 1 teaspoon vanilla

• 1/2 teaspoon each ground ginger and cardamon

• 2 teaspoon cinnamon

• 1/3 cup neutral oil (I used canola)

• 2 tablespoon apple cider vinegar

• 2-3 apples that equal 1cup shredded (I used 2 big Macintosh)

  For cinnamon sugar coating

• 2 tablespoon melted vegan butter

• 3 tablespoons white sugar

• 1 tablespoon cinnamon

Preheat oven to 350

In a large bowl, shred your apples until you have 1 packed cup. Eat any left over apple.

Add in the brown sugar, oil, vanilla, apple cider vinegar, and water and mix until combined. In seperate bowl, whisk together the flour, salt, baking soda and powder, and all cinnamon, ginger, and cardamon. Dump dry into wet and gently mix until completely incorporated.

Scoop batter into greased donut pan(s) and place into oven. Bake for 12-14 minutes or until the donut is big and fluffy and a when poked with a tester, it comes out clean.

Remove donuts from oven and flip our of pan onto a wire rack. (Clean and and bake second batch if you are working with one pan.) Mix together the cinnamon and white sugar into a wide shallow bowl. Once donuts cool enough to handle, bruh each donut with melted butter all over then toss around in cinnamon sugar mixture. Place back on rack to cool completely.

Eat.

Left overs wiill last in air tight container at room temperature for 3-4 days. The cinnamon sugar crunch will just not be crunchy anymore after the first day.

Apple Cinnamon Oatmeal Cookies

Nothing validates a cookie more then a 13 year old girl (who knows her way around sweets) who eats a couple of the freshly baked cookies you made but doesn’t say much. Then asks to takes a couple home. Then texts you in the middle of the night to ask you to make more cookies because they are the best cookies that she has ever had. That is a true story and even though she woke me out of my well needed slumber, that girl is for sure going to get her own batch of these here, best cookies she has ever had. I guess I am a sucker for a baking complement.

These cookies, they are a chewy, cinnamon apple-y, oatmeal situation. Everything and more you could want out a cookie that just might taste a bit like apple pie. And who doesn’t want to eat apples right now? Especially if you are an apple picker (who isn’t?) Using fresh from the tree apples, they really are the perfect cookie for this time of year.

Ah, fall. It really is the best.

Now to the best cookies a 13 year old girl has ever had!

The stuff. White whole wheat flour, old fashion oats, brown sugar, baking soda and powder, salt, coconut oil, flax eggs, vanilla, a raw sugar and cinnamon mixture, and of course, apples.

Start by taking apples, cutting away seeds and core, and dicing into small little bits, like the size of a chocolate chip.

Now dough. Mix together the wet until combined then add in dry and mix until completely incorporated.

Fold in th apple chunks.

Scoop dough into balls and dip each ball into the raw sugar and cinnamon mixture. Place each cookie on baking sheet and smoosh down a little to help with the spreading. Once baking sheet is full with enough space for cookies to spread while they bake, place into oven.

Bake for 15-17 minutes or until tops look baked and not gooey and bottoms are nice deep golden brown.

Lovey baked cookies.

Get them onto a wire rack to cool and to free up the baking sheet for the next batch.

And then cookies. To eat at your very leisure.

Enjoy your apples and Happy FALL!

-C

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Apple Cinnamon Oatmeal Cookies

makes about 2 dozen

• 2 cups white whole wheat flour

• 2 cups old fashion rolled oats

• 2 tablespoons cinnamon

• 1 teaspoon each baking soda and baking powder

• 1 teaspoon salt

• 1 1/2 cups packed brown sugar

• 3/4 cups coconut oil melted but not hot

• 2 flax eggs (2 tablespoons ground flax seeds and 6 tablespoons warm water)

• 1 teaspoon vanilla extract

• 1/4 cup turbano (raw) or white sugar mixed with 2 teaspoon cinnamon

• 1 large or 2 small Macintosh apples (about 1 1/2 cups small diced)

Preheat oven to 350

In a large bowl, mix together the sugar, oil, flax eggs, and vanilla until completely incorporated and there are no big chunks of sugar. Dump in flour, oats, baking powder and soda, salt, and cinnamon and fold into wet until completely combined. Fold in apple chunks until evenly distributed.

Scoop dough into a ball and dip the top into the raw sugar and cinnamon mixture then place on a cookie sheet. Gently smoosh each dough ball down a bit. Once baking sheet is full, with enough room for spreading, place in the oven and bake for 15-17 minutes or until cookies look cooked on top and are golden brown on the bottoms. Once baked, remove from baking sheet (gently) and place on a wire rack to cool.

Then eat. And store left over cookies in a air tight container at room temp for up to a week (if they last that long). Also can be frozen.