Originally Posted by Meanderthal
I'm looking for good recipes
in this category using cinnamon and similar spices. Preferably not a pastry :-) Any ideas?
Cinnamon and vanilla are two of my favourite cooking
Skipping cakes along with pastries, here are a few other suggestions for using cinnamon:
Cinnamon and apple are a marriage made in heaven and luckily apples keep well on board. If you want something reasonably healthy, try Apple (or carrot) Oatmeal Bake for breakfast. Apart from being scrumptious straight out of the oven
, this hardens when cold and can be sliced into squares to make a great sailing snack. I know carrot sounds strange, but think "carrot cake".
French toast wouldn't be the same without cinnamon and this is a great use for stale bread. I actually often deliberately leave some home made bread aside to go stale as this is such a lovely breakfast treat. Freshly baked bread tends to be demolished quickly otherwise
Then there's oatmeal in winter (made effortlessly in a wide mouthed thermos and always with cinnamon added) and Bircher muesli in summer (oats soaked cold with grated apple anything from 10 minutes to overnight).
For dessert, try baked apples: core
, stuff with a mixture of dried fruit, nuts, cinnamon and honey to taste, then bake until as soft as desired.
For winter "comfort food" the classic
apple crumble topping (butter, sugar and white flour) can be made healthier by using oats and nuts. I go easy on the cinnamon here, but always toss a little in.
On the savoury side, cinnamon in rice is good. The Bejeweled rice recipe a few posts back used a teaspoon. Also, Moroccan spice mix contains cinnamon and combined with extra virgin olive oil
and vinegar this makes a superb marinade/dressing for chickpeas (or whatever else). I always have some of this mixed up.
In the "similar" category, is nutmeg. I keep this whole (along with lots of other spices) as shelf life and quality is dramatically better. It takes seconds to grate.
The most common thing I now use nutmeg for is white sauce (after it was recommended here by Nigel1 a few years ago). I make this with long life skim milk and high grade extra virgin olive oil
and although that sounds absolutely awful it makes the creamiest, most delicious mix. Again, an excellent boat
recipe, as ingredients keep for months unrefrigerated. I use white sauce in lasagne (the traditional meat substitutes reasonably with lentils or beans, as the rich herby tomato mix tends to dominate) and in Cauliflower Cheese bake, which is good without cheese too if you run out or are avoiding it, and also good with almost any cooked vegetable mix: potatoes, carrots, brussel sprouts, pumpkin, cabbage ..... Also delicious with lots of cheese added and baked with pasta. Freshly grated nutmeg just lifts this sauce to another level.
PS Most of these recipes can be found in the index in the first post. I update it every now and again.