Quick Focaccia with Squash Blossoms

I still remember the scent of yeasty-goodness wafting out into the street in Florence. It drew you into the little cafe-style focaccia house. Packed with both those sipping espresso and those indulging in a hefty slice of focaccia- it was my slice of heaven.

My eyes were drawn towards the focaccia adorned with gorgeous orange flowers. The small slices of zucchini layered beside it gave away the blossom's heritage.

I still dream of that cafe and of that focaccia.

Yesterday I picked up a package of squash blossoms at the farmer's market and I immediately thought of that focaccia.

I decided that we had to make it. Now. We had nothing else to do this cool summer morning with the kids. So I used the quick-rise yeast and we had squash blossom focaccia within the hour- and in our bellies.

I won't lie, I do think that a long rise with traditional yeast makes the best focaccia (regardless of what the experts say!) but this was a great standby for when you want to make something quick.

If you want another delicious squash blossom recipe, here it is:
http://mintgreenapron.blogspot.ca/2011/06/ricotta-filled-squash-blossoms.html

Quick Focaccia with Squash Blossoms

If you don't have squash blossoms, you can get a similar flavour by thinly slicing zucchini. Great with a hearty soup or salad.

Dough:
1 cup warm water
1 1/2 tsp quick-rise yeast
1/4 tsp sugar
1 tsp salt
2 tbsp olive oil
2- 2 1/2 cups unbleached flour

1. Mix yeast with 1 cup flour in medium mixing bowl. Add sugar, salt and stir until thoroughly mixed.

2. Add warm water and oil. Stir well. Add remaining 1- 1 1/2 cups flour and mix well, knead at end for a few minutes until springy.

3. Place in well-oiled or parchment-lined 9" cake pan. Press down with fingertips to make "dimples" in the dough. Cover with cloth or plastic wrap and let rise for at least 15-20 minutes- longer is ok.

Topping:

2-3 tbsp olive oil

1-2 cloves garlic, minced

1/2 tsp coarse salt

squash blossoms (rinsed and hard bottoms cut off) or thinly sliced zucchini

4. Drizzle 2 tbsp olive oil over focaccia. Press garlic into oiled bread. Sprinkle with 1/4 tsp salt.

5. Arrange halved squash blossoms or zucchini over bread. Drizzle with remaining 1 tbsp oil and sprinkle with 1/4 tsp salt.

6. Bake in 350 degree oven for approximately 20 minutes. Eat immediately with oil and balsamic vinegar.

Hemp Truffles

I spied a package of Hemp Hearts, or hemp seeds, at the store recently.

I wasn't quite sure what I was going to do with them but they sounded healthy. When I looked at the nutritional info, I learned that they are jam-packed with protein and several key nutrients. And the package said you could throw them into yogurt, and since I am loving my yogurt lately, I bought them.

So off I went a-googling for recipes.

I found one that sounded rather tasty- Fudgie Hemp Balls from The Happy Raw Kitchen: http://thehappyrawkitchen.blogspot.ca/2011/03/fudgie-hemp-balls.html
I made them with the kids today- they had a fun time counting dates and controlling- the rather powerful- food processor!

This is our version- I started by tripling the recipe, adding more coconut oil and hemp seeds. With the kids helping, they are keen to let their opinions be known and they told me that the cocoa was too bitter and needed more sugar. We added some honey. Without the honey this recipe would be considered vegan, so choose to use the honey or not (maybe try agave or maple syrup).

If you want to try another raw delight, here is a link to delicious Chocolate Coconut Macaroons: http://mintgreenapron.blogspot.ca/2011/12/raw-chocolate-macaroons.html

Hemp Truffles

2 cups packed, pitted dates
3 tbsp coconut oil
1/2 cup hemp hearts/seeds
1/4 cup cocoa
1 tsp vanilla
2 tbsp honey, or other sweetener, to taste
hemp seeds for rolling

1. Put everything in food processor and process until smooth (remove any pits if they still exist in the processor!)
2. Scoop heaping tablespoonfuls into additional hemp seeds and roll to coat. Refrigerate on cookie sheet until firm and store in a sealed container in the fridge or freezer.

The Slightly Healthy Crêpes

Our family loves crêpes.

We started with plain, then we graduated to buckwheat. Buckwheat really makes for a delicious counterpoint to the sweet fillings that we like to roll into them.

After finding ourselves without buckwheat, I decided to make a partial whole wheat version. It was fantastic and they came out of the pan with a lovely crisp edge and soft interior that makes for great rolling (an important criteria for the younger half of the family).

Here is the wheatier version. I wanted to say these are healthier but really, when you are filling them with jam, hazelnut spread and whipping cream, it really loses any healthy cred. But, they are delicious! So enjoy...at your own risk!

P.S. We love chocolate hazelnut spread with or without sliced bananas...we have found several brands that don't have hydrogenated or modified oils but our favourite spread so far is the Penotti Organic. http://www.penotti.nl/en/penotti-organic-fairtrade/penotti-organic-fairtrade-chocolate-spread/131

If you want to try the buckwheat crêpes:
http://www.mintgreenapron.blogspot.ca/2011/07/sweet-buckwheat-crepes.html

Whole Wheat Crêpes

2 cups milk
1 tbsp sugar
1/4 tsp salt
3 tbsp melted butter
3/4 cup whole wheat pastry flour
3/4 cup unbleached flour
3 eggs
*additional melted butter for pan

1. Combine all ingredients in a blender and process until smooth. Alternately, mix with hand mixer until completely smooth. Let stand for a few minutes, or up to 12 hours in the fridge, before pouring. 2. Preheat crepe or frying pan over medium heat until warm. Brush with melted butter, using natural pastry brush or paper towel.
3. Pour 1/4 cup of batter onto lightly buttered hot pan (approximately 1/4 tsp melted butter, rubbed with paper towel onto pan). Do a full rotation of your wrist to make it go around in a nice circular motion (I am sure there are youtube videos on this!) or smooth out with spatula until very thin.
4. When edges begin to slightly dry and curl (about 30 seconds to a minute), flip it over and cook the other side for about 10-15 seconds.
5. Repeat with additional batter, being sure to use melted butter on pan before each use.

Quinoa with Corn, Chives and Cheese

No matter how much I love it and no matter how many times I make it, my kids are sometimes still resistant to try my quinoa creations.

If I don't add enough flavour and ingredients, it seems bland and a bit unappealing to them. If I add too many ingredients, I run the risk of having something in there that one of them doesn't like. It is hard to strike a balance.

With this recipe, I was able to tell my kids exactly what was in it- their favourite 3 C's! When I divulged the ingredients to them, my daughter exclaimed, "It's safe to eat!"

So this recipe is totally safe for kids to eat and totally delicious for their grown-ups too! Hope you enjoy it as much as we did!

Quinoa with Corn, Chives and Cheese
Serves 6-8
This makes a good-sized batch with a little leftover for the next day- yum! You can always add more cheese if you so desire. Great with grilled chicken, tofu or roasted veggies.

2 cups quinoa
3 cups water with 1/2 tsp salt (or broth or bouillon for more flavour)
1 1/2 cups corn kernels, fresh or frozen
2 tbsp butter
1/4 cup minced chives
1/4 cup shredded medium or sharp cheddar cheese
1/2 lime, juiced
salt and pepper

1. In a medium saucepan, bring water or broth and quinoa to a boil. Once it comes to a boil, reduce heat to low and let simmer for 15 minutes.
2. Add butter, chives, cheese and lime juice. Stir to combine. Add salt and pepper to season.