Homemade bread, baked beans, these are my sort of ideal foods for these chilly winter days. But there were other tasty dishes on our menu:
- Linguine with Edamame Pesto and Seared Tuna – Our 2 year old loves edamame so when I saw this recipe I thought it would be perfect for him. Unfortunately, we once again could not find any fresh basil at the grocery store so I ended up using a few tablespoons of regular pesto with hopes that it would at least add some of the basil flavour. The pesto turned out very thick even after adding extra broth. I want to try this recipe again once fresh basil makes its way to the island.
- Baked Beans with Maple Glazed Root Vegetables – I am part of a small bulk-buying group. One of the best things about it – beside the amazing variety of beans and grains that end up in my pantry – are the recipes we share highlighting the purchased goods. My friend Andreae Callanan posted a baked bean recipe she had adapted from an obscure book she found a few years ago. The beans were delicious! Samuel devoured them and we had enough for a few meals. The recipe is below.
- Chickpea Burgers with Homemade Buns – Arriving from work to a delightfully aroma of fried vegetarian burgers and homemade bread is the best! The buns were not as thin as the ones in the original recipe but they were still very good. We had lots of extra buns and some were eaten for breakfast with the remainder of the baked beans.
- Breakfast Highlight – Poppy Seed Pancakes with Citrus Syrup is recipe from 101 Cookbooks and as most things on that site it did not fail to amaze. I am not a fan of agave so for the citrus syrup I used maple syrup instead. I would recommend making the syrup the day before so the flavours have the chance to blend. We also had some frozen strawberry coulis that was of course lovely on the pancakes.
Andreae's Baked Beans
Author: Olivia Canela
- 2 cups dried white beans
- 1 large onion, finely chopped
- 2 bay leaves
- ¼ cup molasses
- ⅓ cup packed brown sugar
- ⅔ cups tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon mustard powder
- 2 garlic cloves, minced
- 3 cups of water
- Soak the beans in a large saucepan of water overnight (I like to add a teaspoon of yogurt to the water).
- In the morning, preheat the oven to 250F.
- Drain beans, cover in fresh water, and bring to a boil. Boil hard for 10 minutes, then drain again and place them in a heavy pot.
- Add all other ingredients and stir to combine.
- Add water, cover, and place the pot in the oven for 6-7h until the beans are soft and the sauce is thick and syrupy.
- Remove the bay leaves and add salt to taste.