Posts in Baked Dish
MEL × RIVERBEND: Zucchini Cornbread
zucchini cornbread - the nomadic wife - riverbend gardens

RECIPE SPONSORED BY RIVERBEND GARDENS


 

The thing about seriously good baking is this. It's more like the horizon "forever receeding" than a goal. Or as Tom would put it "the more you know, the more you know you don't know"

I inevitably become painfully aware of my shortcomings as my skills develop and then it becomes a matter of chasing the dragon so to speak.

I find myself akin to some back alley addict looking for the next high. The exception being that my particular form of high comes in the form of an expertly executed dish.

 
zucchini cornbread - the nomadic wife - riverbend gardens
zucchini cornbread - the nomadic wife - riverbend gardens
 

Whether that be Appalachian hillbilly chicken and dumplings or a single bite from a molecular pastry chef at the edge of his game makes no difference. If the dish sings to me.. it usually results in a hedonistic memory I can never shake.

My path into baking has been one of dragon chasing. Where I would eat savory and sweet baked goods crafted by other peoples talented hands and be left with a longing to recreate it in the kitchen. I would then return home with high hopes and no real plan, because I knew deep down that I can't bake. Until now.

I've equipped myself with a scale & some delicious flours. I'm starting at the bottom of the hill with the lowly but divinely delicious zucchini cornbread.

I've gone ahead and adjusted it to remove white flour & processed sugar and called it good. Perhaps my inability to follow a strict recipe is to blame for the flop of my more complex baking projects.. but this one is truly difficult to mess up.

So if you're like me, longing for a homemade treat but convinced your hands cannot produce such a thing, don't fret friend. I've got you. You've got this.

 
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THE RECIPE


INGREDIENTS

MAKES 6-8 PORTIONS

2 T coconut oil
1/4 C red onion
2 cloves garlic, minced
1 t pimenton paprika
1 t fresh thyme
1 C grated zuccini
3/4 C cornmeal
1 T whole wheat flour
2 t baking powder
2 t honey
1 egg, beaten
3/4 C plain yogourt
1/2 t salt

DIRECTIONS

15 MINS PREP + 30 MINS BAKING

  1. Grease an 8 inch cast iron skillet with coconut oil & place it in the oven while it preheats to 400.
  2. In a medium bowl, mix together your cornmeal, flour, salt, thyme, pimenton paprika & baking powder.
  3. Beat the yogurt, honey & egg together, then incorporate it to the cornmeal mixture.
  4. Once there are no more clumps, squeeze the zucchini to remove as much water as possible then add it, the garlic and the red onion to the batter.
  5. Remove the skillet from the oven & pour in the batter.
  6. Return to the oven and bake for 30 minutes or until golden. 

more zucchini recipes

The only dough you need to know: Mini Pizza Dough Buns
The only dough you need to know: Mini Pizza Dough Buns | Emilie Iggiotti Photography

Article featured in YEG Inspired Magazine | Props by Shop Hearth | PHOTOS BY EMILIE IGGIOTTI


 

The only dough you need to master

Pizza dough is the only “bread” I know how to make, but the versatility of what you can make with it is endless. I've made everything from garlic twist buns, bread sticks, flatbread to dinner rolls with this recipe! The only thing that ever changes is the oven temperature and the amount of time it bakes.

These mini buns are crusty on the outside & fluffy in the middle, which make them perfect for mopping up sauce or having with a charcuterie board if that's your thing.

 
The only dough you need to know: Mini Pizza Dough Buns | Emilie Iggiotti Photography
The only dough you need to know: Mini Pizza Dough Buns | Emilie Iggiotti Photography
 

Bread dough worth fighting over

Every time I make them, it brings me back to those days when my parents used to order in pizza and it would come with a little dough ball in the middle. It's only purpose was to keep the limpy cardboard box from touching the cheese and tasted exactly the same as the rest of the crust... but we fought over it like banshees. Ah. The good old days.

 

 
Pizza Dough Buns | Emilie Iggiotti Photography

36 mini buns

2C warm water
2t quick yeast
1t salt
1t sugar
1T olive oil
4C flour

10 min prep + 1h rise + 18 mins bake

  1. In a large mixing bowl add the warm water, sugar & salt then mix until they are dissolved.
  2. Sprinkle in yeast and wait until it becomes active, you will see it foam when it's ready.
  3. Add olive oil then the flour and knead with your hands (or a dough knife) until all the flour is incorporated.
  4. Cover tightly with shrink wrap and let the dough rise for an hour.
  5. Preheat your oven at 325.
  6. On a well floured surface, and with slightly oiled hands, dump the batter and begin to tear it into little chunks and rolling them into balls that will fit inside mini-muffin holes.
  7. Once your tray is full bake for 15-18 minutes or until slightly golden.
  8. Serve warm with preserves & butter or as mini dinner rolls.

WANT TO TRY SOME EASY HOLIDAY DISHES? CHECK OUT THESE EASY RECIPES:

MEL × RIVERBEND: On farm dinners, CSA & Roasted Carrots with Honey & Cayenne
Roasted Carrots with Honey & Cayenne | Recipe by The Nomadic Wife | Photo by Sara Jewell Photography

RECIPE SPONSORED BY RIVERBEND GARDENS

Photos by Sara Jewell Photography


 

On farm dinners

Ever get that feeling like you did something just yesterday and the stream of time just slipped on by without you truly noticing?

That’s how I feel about the dinner I hosted this summer at Riverbend Gardens. When I get out there, all I want to do is kick off my shoes and feel the earth beneath my feet. It seems to me like I was doing that just yesterday.

I’ve included a few photos from the dinner, because I also want to slip you a quick word that this may be a more frequent thing in years to come. Farm to table right there on the farm. Maybe with some workshops. Hopefully with lots of laughter. Definitely with lots of food.

 
Aga of Herbologie | On farm dinner at Riverbend Gardens Alberta
on farm dinner alberta by the nomadic wife | photography by sara jewell
on farm dinner alberta by the nomadic wife | sara jewell photography
 

Vegetarian menu for our farm dinner

The menu was an easy one, made for sharing & inspired by the season but with ingredients that can easily be found from the Riverbend farmstand even now that the city is covered in an icy slick. You could just as easily make the roasted beet salad on a bed of winter mix, the roasted carrots with honey & cayenne (see recipe below) or the potato salad from my youth. They are all recipes that transcend the seasons because at their core is veg that grows in the summer but stores incredibly well during the colder months.

These are all recipes that are still featured on our table, long after the last carrot has been plucked from the ground.

on farm dinner alberta by the nomadic wife | photography by sara jewell

Though you can no longer get carrot tops this time of year, you could easily replace those with parsley, and it would most likely be quite different but just as good.

 
The Nomadic Wife on farm dinner edmonton alberta
easy roasted carrots with cayenne and honey recipe by the nomadic wife
 

Our CSA share

*CSA stands for community supported agriculture*

While the Riverbend Gardens winter CSA season is now over (their farmer’s market stands are still going strong), looking back at this season my heart is filled with joy. I would have never guessed when I arrived in Alberta a few short years ago that I would meet this lovely farm family and the wonderful people who support and surround them. Never mind host a dinner for some of my favorite women right there on their land.

For our family, getting a CSA is about more than just knowing where our produce comes from. It’s about being part of something bigger than ourselves. It’s the being part of this larger farm family and feeling welcomed among them, that’s what gets me every time.

So, here’s to another great CSA season next year & cheers to all of you who support your local farms. May your coffee be strong and your veggies be fresh.

 
 


4 SERVINGS

2 lbs carrots
Olive oil
Sea salt
Cayenne
Raw honey

10 MIN PREP + bake 25 mins

  1. Wash your carrots well and trim the tops off if there are any.
  2. Place on a baking tray, over parchment paper and drizzle with olive oil.
  3. Bake at 400 for 15 mins, flip your carrots and bake for another 10 mins.
  4. Pull from the oven, sprinkle with salt, a small pinch of cayenne & a drizzle of honey.
  5. Serve hot or room temperature.

WANT TO TRY A FEW MORE DISHES THIS WEEK? CHECK OUT THESE EASY RECIPES: