Welcome to TiddlyWiki created by Jeremy Ruston, Copyright © 2007 UnaMesa Association
from here: http://brazilianfoodwithatwist.blogspot.com/2013/05/requeijao-brazilian-cream-cheese.html
250ml whole milk;
1 tsp Maldon salt;
50g unsalted butter;
100g mild English Cheddar cheese, grated (or 70g cow's Mozzarella plus 30g Parmesan cheese, grated);
100g evaporated milk;
40g potato starch.
Method
1. In a saucepan mix together the milk, the salt, the butter and the potato starch. Turn the heat on and stir well for about 7 minutes, until the mixture thickens and becomes a sort of a stringy bechamel sauce, carefully so it doesn't burn or become lumpy. Turn the heat off and add the cheese, stirring well until completely melted and incorporated.
2. Now, transfer the hot sauce into a liquidiser or food processor. Add the evaporated milk and whizz it up for about 5 minutes, until totally emulsified.
3. Transfer your "Requeijão" into a clean container. Let it come up to room temperature before clamping the lid on and refrigerating it. It keeps well for up to 7 days in the fridge. You can also pop it into a piping bag if you're planning to use it as pizza topping or for buns and other savoury home-made snacks fillings.
Enjoy.
2018.08
* Quick homemade thin-crust pizza, https://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499
* Homemade uncooked pizza sauce, https://www.thekitchn.com/how-to-make-pizza-sauce-recipe-13507
* No-knead bread, https://www.thekitchn.com/everyones-blogg-14744
* No-knead bread in a hurry, https://www.thekitchn.com/noknead-bread-i-35556
* No-knead no-time bread, https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653
* Homemade ricotta, https://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-cooking-lessons-from-the-kitchn-23326
*
Prep for this could not be easier, though getting the dough into the hot pan can be a bit tricky. This is half whole wheat. I'll be working on a more whole wheat version next. (I first heard of this from a Nov. 8 2006 NYT article.)
3/4 lb. whole white wheat flour (about 2 1/4 c.)
3/4 lb. white bread flour (about 2 1/4 c.)
shy 1/2 t. instant yeast
shy 2 t. salt
2 1/4 - 2 1/2 cups water
In a large container with lid, mix dry ingredients, stir in water. Make sure to get dry pockets from the bottom. Cover, not airtight, and leave on counter 12 to 18 hours (longer time preferred). Here's how I did it this most recent time. We let it rise from evening Monday to about 3 pm the next day. I preheated to 450, then floured very well my pastry cloth, and poured the dough out onto it, sifting some flour on, and using the sides of the cloth to turn the dough so it had a floury surface everywhere. I covered it with the one side of the cloth and tucked the edges in so it could rest while the top oven heated, with the small roasting pan inside. I heated the lid, too, but the oven is too small for it to fit when on the pan, so that wasn't necessary.
When the oven was heated I sprinkled some cornmeal over the dough. I pulled the pan out and put it on the stove, sprinkling some cornmeal in it, too. I then lifted the cloth with the dough and sort of tipped the dough off into the hot pan, and with hotpads sort of shook the pan to settle it in. A smear of wet dough slid down one inner edge and began to cook there. I put it in and baked it for 30 minutes, then maybe 15 more. Internal temp was above 190 at that point. We let it cool a lot before cutting so it didn't "pill." It rose nice and high.
Now back to the original directions:
The source recipe then describes a second rise, etc. but I've been making it without. Preheat oven and a cast iron skillet, dutch oven or small enamel roasting pan (11-12" interior length) to 450. In a roaster oven, this takes about 10 minutes (we bake on the porch in the summer). A home oven might take 30 minutes. Take pan out, uncover, sprinkle with cornmeal (you may need to spray the perimeter with oil, but try it without the first time), and using a rubber scraper, pour dough into hot pan. Cover, bake 30 minutes. Uncover and bake 10-20 more (in the roaster oven 10 is enough). It's best to let this cool, though that meets with loud protests. If you like, don't wash out the rising container, and use it again soon for a bit of sourdough start action.
Notes from Spain:
12 oz whole wheat flour (about 350 g)
12 oz all purpose flour (about 350 g)
shy 1/2 t. yeast
2 t. sea salt
2 1/4 to 2 1/2 c. water
Mixed and left overnight about 12 hours and stirred it down. About 2 hours later, I heated the oven to 230 C, and oiled the blue enameled pot at about halfway up the sides, sprinkling cornmeal, and semola de trigo over the bottom and sizes. I shook on a little bit of sea salt, too. After about 15 minutes of preheating, I sprinkled the top of the dough with some flour and carefully scraped the dough into the pan, which I hadn't preheated. I put it in on the bottom rack, covered, for about 35 minutes, then uncovered it for 15, then laid some foil over the center for another 5 or so minutes.
In our Healthy Bread in 5 minutes a day cookbook there's a recipe for Msemmen, or Algerian flatbread. I did a version today in Germany that was very interesting. I made a three-cup flour recipe of bread dough using part whole wheat, part whole spelt, part all purpose flour and part whitish spelt flour. with about a t. yeast and a teaspoon salt, plus some sunflower oil, it took about a cup of warmed liquid (broccoli cooking water this time).
I divided the dough in two, and rolled half out into a thin circle. On that I spread this mixture:
1 T. extra virgin olive oil
1 t. ground coriander
1/2 t. cayenne pepper
1 t. chana dhal powder
1/2 t. paprika
1/2 t. Chinese 5 spice powder
1/2 t. salt, which I might have preferred to be a little less
I spread that mixture over the dough round to within about half an inch of the edges, or a little more. Then starting from one edge, I rolled the dough up, or sort of folded over by inches, then made a coil of that tube, then flattened that and rounded it with my hands, then floured the counter a little and rolled the dough out again. When making this at home, I have done it large, and cooked it in our largest skillet which might be 14 inches across. Here the biggest skillet is 23 cm, or not quite 10 inches. So I rolled the dough out smaller and thicker than I'm used to, and cooked it slightly differently. I heated the cast iron pan, then poured in a generous glug of olive oil to coat the bottom, then placed the bread circle in and let it cook for a while, and spread olive oil on the top with a pastry brush, shook the pan a little, turned the dough, shook some more, watched that the heat wasn't too high (I began medium to medium high, and lowered as I went along). I also covered the pan, shaking it back and forth some, turned the dough later, etc. It got nice browned places, but no black places. I was concerned it wouldn't cook through because of the thickness, but it was fine. And the bread had lots of layers, and was very good. We served it with a sort of hummus we made from brown chickpeas and lots of other fun things, and had cut raw vegetables, and a waldorf salad.
The second round of dough I used something closer to the spice mixture of the original recipe, which is here:
1 T. extra virgin olive oil (the original recipe calls for 3 T., but that just runs out and makes an impressive mess)
1 t. cumin
1 t. turmeric
1 t. paprika
1/2 t. cayenne (to taste)
1/4 t. kosher salt, plus a bit more for sprinkling later
1 T. green chili paste
1/2 onion, fry together
cardomom pods, opened
coriander seed,
poppy seed
curry powder
garam masala
garlic
cumin (frying together)
a cup of potato (nuked)
a cup of cauliflower (nuked)
1/2 cup frozen peas
1 cup ish of water
salt (chili paste has some)
1/2 cup yogurt
10 ounces of tofu ish (add once the liquid is all mixed)
thicken with a little flour
You could fry some meat to use, too.
So frying with paste, onion, then spices, add chunky stuff, then add liquids, thicken as needed.
This recipe is from ifood tv, http://www.ifood.tv/recipe/aloo-naan. I made these March 27, 2013, with half whole wheat flour, only rising for about 1 hour, using 1 1/2 c. hot water to 3/4 plus 1/3 c. potato pearls for the filling. I also only had ground cumin, and I had frozen cilantro cubes that had a little oil and some lime, and I used two. This turned out very tasty. I put the pizza stone very low in the oven, and the cast iron grill above on a rack, but it made it really hard to get them in. I'll try adjusting that so it's less perilous.
To prepare the dough:
All Purpose flour (Plain flour or maida) – 2 cups
Active dry yeast - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Baking soda – a pinch
Oil - 2 tablespoons
Yogurt (curd or dahi) - 2 tablespoons
Lukewarm water - 3/4 cup or use as needed
For the potato filling:
Potatoes - 2 numbers, medium size
Salt - 1 teaspoon or adjust to taste
Cumin seeds (Jeera) - 1/2 teaspoon
Mango powder (amchoor) - 1/2 teaspoon
Green pepper - 1 number, chopped
Cilantro (hara dhania) - 2 tablespoons, chopped
Garam masala (optional) - 1/2 teaspoon
Also required:
Oil - 2 tablespoon
Clear butter or ghee - 2 teaspoon, to butter the Naan
All Purpose flour - 1/4 cup for rolling
Directions
GETTING READY
1. Preheat the oven to 500°F with baking rack for about thirty minutes or until rack is hot. Using a rack helps naan to get same heat as in a clay tandoor.
MAKING
2. To make the dough: Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
3. Add sugar, salt and baking soda to the flour and mix well.
4. Combine oil and yogurt mix it well, this will become crumbly dough.
5. Add the water-yeast mixture; add water as needed to make the dough firm. Note that after dough rises, it will become a little softer.
6. Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
7. To prepare the filling: Boil 2 medium potatoes until they are tender.
8. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
9. Peel the skin off and mash the potatoes.
10. Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.
11. To make the naan: Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
12. Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
13. Let the filled balls settle for 3 to 4 minutes before rolling them.
14. Next turn the oven to high broil.
15. Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking rack into the oven.
16. You can place about 2 to 3 naan on the baking rack at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
17. Take naan out of the oven and brush lightly with clear butter (ghee).
18. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.
19. If baking rack is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.
SERVING
20. Serve the naan hot with dal makhni, raita, chola or palak paneer. Enjoy!
TIPS
If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
Read more at http://www.ifood.tv/recipe/aloo-naan#Ia1VPf1CihOMzL8v.99
Ingredients:
1/2 cup uncooked amaranth
1 can light coconut milk
4 tablespoons sugar (or to taste)
Cinnamon to sprinkle on top
Fresh fruit (blueberries, banana slices...etc) to top, optional
Directions:
1. Cook amaranth in coconut milk and sugar on medium-low heat, mixing every so often for about 20 minutes.
2. Set aside to cool.
3. Pour pudding into serving dishes and place in the refrigerator until ready to serve.
5. Sprinkle with cinnamon and top with fruit.
Half the fat, 1/4 the sat. fat, and 3/4 the sugar of the real McCoy (or real Koala). Still plenty sweet and yummy.
Ingredients (*includes pre-Jon's variations)
# 1 cup regular oats
# 1 cup all-purpose flour
# 3/4 c sugar or even 1/2 c (*1 c. sugar or brown sugar)
# 1/2 cup shredded sweetened coconut
# 1/2 teaspoon baking soda
# 1/4 cup butter + oil (half and half, *margarine, or even 1/2 c butter)
# 3 tablespoons water
# 2 tablespoons honey (*golden cane syrup)
# 1 t black strap molasses (+ white sugar, instead of brown sugar)
# Optional: add 1/3 c chopped walnuts, 1/3 c chocolate chips*
# Silcone baking sheet
Note* If you add the choc chips before adding the hot liquids, they melt and make them all chocalatey -- which isn't bad.
Preparation
Preheat oven to 325°.
Combine first 5 ingredients in a bowl; stir well. Combine oils and liquids; microwave until melted. Combine all ingredients.
Drop by level tablespoons, 2 inches apart, onto silcone baking sheets. Bake at 325° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from baking sheets. Place on wire racks; let cool completely. (Ha! Or eat as soon as you can without burning your mouth -- or slightly before.)
Here's another variation, with a tactical alteration that had interesting ramifications:
Mix in large bowl:
1 c. finely grated unsweetened coconut
1 c. quick oats
1 c. whole white wheat flour
1/2 c. all purpose flour
1 t. baking soda
pinch salt
Now add:
1/2 c. melted butter or margarine
2 T. molasses
After this is well mixed, add
3/4 c. sugar
2 T. water, as needed
For some reason, adding the sugar last, after the other ingredients have "bonded", causes a very dry and loose mixture. I think I did add the few tablespoons of water. Then I packed a melon baller with the mix, lightly tapped it and baked them as little mounds. They seemed like they'd be very interesting as the centers of dipped chocolates, or something. I may try a variation using more oats, no coconut, and some nuts and seeds, and then dip or drizzle with chocolate.
[[Potato Patties that Lisa likes]]
Jon wants to try this recipe. I don't think it would need as much sugar as it calls for; maybe that's why Jon wants to try it :-)
http://www.seriouseats.com/recipes/2014/08/cinnamon-apple-baked-oatmeal-recipe.html
I devised this to use some very stiff apple jelly that Shannyn made. We liked this, but it might benefit from a little more apple, or a couple of tablespoons of apple sauce, as it was a tiny bit dry.
125 g. apple, finely chopped (peel apple if you can't stand bits of peel)
2 T brown sugar
1/3 cup (70 g) oil; stir into apple bits and brown sugar
1 egg (beat with the apple mixture)
1/3 cup (110 g) apple jelly
1/4 cup water (could increase to 1/3 cup); heat the jelly and water together so it's liquid
1/2 cup oats (stir into the hot jelly mixture and let sit for 5-10 minutes to soften)
1/2 cup (75 g) unbleached flour
1 cup whole white wheat flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/2 t. cinnamon
1/4 t. cloves
Mix dry ingredients well and fold into all the wet ingredients. Add a bit more water (or apple sauce) if it's too dry. Bake in a nonstick loaf pan at 350 for 40-45 minutes until toothpick comes out clean. Let cool a few minutes and remove from pan.
Here are the notes for Apple Butter 2005
Wash and quarter apples to fill the white enamel 8-quart pot. Simmer (with 4 cups of water) until soft. Process (tryng to drain apples of liquid) as for applesauce. Measure sauce; shy 16 cups, add 7 cups sugar. Add 1/2 cup sugar mixed with 5 t. cinnamon, 1 t. allspice, 2 t. cloves, 1 t. ginger, shy t. nutmeg. Mix all in pan of roaster oven and bake at 275 for 2 1/2 to 3 hours.
Other proportions: 15 cups sauce with 6 cups sugar; 28 cups applesauce with 8 to 9 cups sugar, 8 t. cinnamon, 1-2 t. cloves, allspice, nutmeg.
Another 28 cup batch used 12 cups sugar then 1 cup with 9 3/4 t. cinnamon, 1 3/4 t. allsprice, 1 3/4 t. ginger and 1 1/2 t. nutmeg with 3 1/2 t. cloves. It cooked for 4 1/2 hours and seemed fine.
1/4 c. butter, melted
3/4 c. sugar (I did a combo of white and brown)
1 egg
combine above. Then mix dry ingredients.
1 c. flour (1/2 and 1/2)
1 t. soda
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
Stir in:
2 cups chopped apples
1 t. vanilla
Spread in pan (up to 9x13) and bake 30-45 minutes at 350.
3 tart cooking apples, peeled, chopped
1 c. chopped dried fruit; apricots, etc.
1/2 c. golden raisins
3 cloves garlic, chopped
2 t. finely chopped fresh ginger
1 t. salt
1/4 t. cayenne
1 cup white wine vinegar
1 1/2 c. sugar (seems high)
In heavy saucepan, boil, simmer 45 minutes, stir occasionally until thick. Cool to room temperature. Store in non-metallic refrigerator container, or can.
3/4 c. sugar mixed with
1 T. cornstarch
1 C. cranberries
1/2 c. water
1/2 c. raisins
Combine these ingredients and bring to a boil, decreasing heat, simmering until cranberries burst, and sauce thickens.
Prepared enough apple slices (peeling optional) to fill a 9x13 glass pan, probably 10 cups. Stir apples into berries. If apples are very firm, cook in cranberry pot, or microwave to partially cook apples. Pour into glass pan.
Cover with cobbler crust:
1 c. unbleached flour (some can be whole wheat)
1 1/2 t. baking powder
1/2 t. cinnamon
3 T. melted butter
2 T. milk, or more as needed
Combine for soft dough. Roll 1/8" thick oblong and lay over fruit. Bake about 25 minutes at 400. Cool slightly before serving. Serve with vanilla ice cream or frozen yogurt.
APPLE CREAM-CHEESE HAND PIES RECIPE
from here: https://asideofsweet.com/apple-cream-cheese-hand-pies/
A recipe for apple cream-cheese hand pies. The dollop of cream cheese nestled under the pie filling makes these desserts flaky, buttery, apple-y perfection.
I made a half recipe, though a 3/4 recipe of the cream cheese filling. These were delicious. I had pastry left over, though perhaps it was rolled a little thin. Jon made the apple filling, and it didn't give off much liquid, so no need to reduce. We added 2 T. of apple butter, and maybe a little apple nectar from making apple sauce. More experimenting to do, but these were great, and would be fun to do with a group to share the work. I recommend cutting the Xs in the tops before putting them on. We used a small chisel of Lisa's.
Author: Kelly Egan Cook Time: 35 minutes Total Time: 35 minutes Yield: 20 Category: Dessert Cuisine: American
INGREDIENTS
[i]For the cream cheese filling:[/i]
4 ounces Philadelphia Cream Cheese, at room temperature (1/2 package)
1/4 cup granulated sugar
Zest of one lemon
1 egg yolk
[i]For the apple pie filling[/i]
2 tablespoons butter, melted
1 3/4 pounds of apples, peeled, cored and diced (about 5 cups)
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 grind fresh black pepper
1/4 teaspoon cloves
2 dashes angostura bitters (optional)
[i]For the All-Butter Pie Crust:[/i]
5 cups unbleached all-purpose flour (312g)
2 teaspoons kosher salt
2 tablespoons granulated sugar
1 pound (4 sticks) cold, unsalted butter, cut into 1/2-inch pieces
2 cups cold water
1/2 cup cider vinegar
2 cups ice
1/4 cup heavy cream
Raw or demerara sugar for finishing
INSTRUCTIONS
[i]Make the fillings:[/i]
Combine cream cheese filling ingredients in the bowl of an electric mixer and beat until smooth. Place in fridge until ready to use.
For the apple pie filling, melt the butter in a medium saucepan. Add the rest of the filling ingredients and cook over medium heat for 3 to 5 minutes, until apples are soft but not mushy. Use a slotted spoon to strain out the apple pieces. Return the pan to the stove and continue to cook for another 5 to 10 minutes until juice is reduced to 1/3 and is thick enough to coat the back of a wooden spoon. Pour thickened juice back onto apples. Let cool to room temperature.
[i]Make the All-Butter Pie Crust[/i]
Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-sized pieces of butter remain (a few larger pieces are OK; be careful not to overblend).
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 1/4 cup of the ice-water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice-water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice-water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
[i]Make the Hand Pies:[/i]
Preheat oven to 350F
Roll chilled pie dough out on floured surface to approximately 1/8 inch thick. Use a cookie cutter to cut out forty 4-inch circles, re-rolling if necessary. Place a dollop of cream cheese in the center of half of the circles. Top with a spoonful of the apple pie filling.
Cover with another pie dough round and gently pinch the edges together. Use the tines of a fork to seal further and to create a fluted edge. Cut a small X-shaped slit on the top of each pie with a paring knife.
Use a pastry brush to brush with heavy cream and sprinkle with raw or demerara sugar. Chill in freezer for 10 minutes before baking. Bake for 25 to 35 minutes until dark golden.
From Selina's family with a variety of modifications.
Read the whole recipe before attempting. All measurements are very approximate.
Set oven to 375
> 1. Combine in a large bowl (this is the filling)
3 lbs of apples, sliced in about 18ths (or 24ths) - 6 x 4 or 6 x 3 - longitudinally and then in 4ths latitudinally. so rather smallish
1 can cranberry sauce
some flour. If you like a more juicy crisp, do maybe a 1/4 cup or less. If you like a more cakey crisp, then half a cup or so. fresh ground whole wheat flour is great
cinnamon! a few tsp maybe.
small amount of salt (1/2 tsp?)
some sugar (1T or less)
Put in a pie tin or 9x13. When we made it, only about 2/3rds of the filling fit in the pie tin. So maybe a 9x13 would be better.
> 2. Combine in smaller bowl or mixer (streussel topping)
- 3-4T butter or so, softened (so you can cream it with the sugar)
- 1/2c brown sugar
Cream those together, then add
- 3/4c oats
- 1/3c flour
- some more cinnamon
The final consistency of the topping should be such that it still clumps together, and tastes sweet. but not too sweet.
> 3. Crumble the topping over the filling
Bake for 45 minutes
Look at notes at the bottom of the apple crostata recipe in Valencia recipes.
The 2016 Relief Society Birthday commemoration was an apple pie competition, given the pioneerness of the early RS. Sara is here, and I don't have a pie plate, and our oven is iffy, so I didn't want to invest in a full scale project, so I wanted something a little simpler. Ina Garten at food network had a nice recipe. It ended up a little burnt, either because of the sugar in the crust and topping, or the oven unpredictableness, etc., but I think it's promising. I might cut the sugar in the crust, maybe doing something closer to traditional pie crust. I used the recipe just as written, except that I added 1/4 c. quick oats to the topping. Watch it so it doesn't get too brown.
Here are the ingredients:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water
For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large) (I've used golden delicious, too)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice (or a bit of cloves and nutmeg)
4 tablespoons (1/2 stick) cold unsalted butter, diced (more or less)
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees F. (My oven was unpredictable, so I had the heat lower, maybe not quite 400, and I baked for longer.)
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. (Or you could flour a silicone sheet, and then you wouldn't have to move it, but getting the edges loose so they can fold up might be tough.)
For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. (I cut apples much smaller, and I mixed the zest in with the other ingredients below.) Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples (I tossed the apples with it so it was mixed throughout). Gently fold the border over the apples to enclose the dough, pleating it to make a circle. (I didn't have enough to do more than just come part way up the sides.)
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
In 2019 I made this with only about 18 oz apples, other filling ingredients the same. One time I also increased the crust by half. It was a warm day, and though I chilled it, the dough was super hard to handle. In similar circumstances I'd probably do it as press-in dough. I did it in two loaf pans, sort of just up the two long sides a bit, and folded a bit over the filling. Also, when I increased the dough ingredients, I didn't increase the sugar, and it was fine. I'd also consider rolling the circle out onto parchment paper, and then if it stuck, I could just wrap the paper up around it and let it bake like that. Even with all the difficulty of managing the crust dough, the taste was worth it. But this sort of thing could also be made with another sort of crust recipe, I'm sure.
http://www.foodnetwork.com/recipes/ina-garten/apple-crostata-recipe.html
Germany 2019 notes: I did part oil in the crust because we were out of butter. I rolled crust between parchment paper and plastic wrap, and that worked well, though it didn't come away from the paper easily to wrap up around the apples. The apples were from a nearby tree, and were quite hard, so it took a long time to bake them soft enough. I also didn't read carefully and didn't mix the butter with the dry ingredients for the topping, but stirring them together worked okay.
Give this a look:
http://drizzleanddip.com/2013/02/20/apple-phyllo-pie-with-pecans-and-maple
We're making fresh apple juice this year, given a bumper crop on Mom's tree. The juicer we borrowed from Robbyn creates a big head of foam that needs to be spooned off of the juice. It's like a meringue, hanging onto all kinds of air for long periods. We've just watched Cake Week for another season of Great British Baking Show, so I wondered what we might do with the foam in a cake. This worked well.
In the bowl of the stand mixer, mix for 2 minutes at medium speed:
1 3/4 c. flour (this round I did 1/2 cup whole white wheat, 1 1/4 all purpose)
1 1/4 c. sugar, 250 g. about 50 grams was brown sugar
1/3 c. soft butter (as the streusel needed 3 T., I actually did 5 ounces here, just shy of the 2/3 stick I've done in the past, and it worked fine)
2 1/2 t. baking powder, sifted to eliminate lumps
1 t. salt
5.5 ounces of apple foam (I'm not certain, but that might be 157 g.)
Preheat the oven to 375.
Add and mix for 2 more minutes:
1 egg
1/3 c. milk
1 t. vanilla
When that was mixed, I carefully folded in 50 grams (a heaping cup) of apple foam. I don't know how much air actually stayed in it, but the cake turned out nice and moist, but not too moist.
Streusel topping:
Stir together sugar through salt, cut in butter, then stir in nuts.
1/4 c. (50 g.) brown sugar
1/2 c. ap flour
1 1/2 t. cinnamon
1/4 5. salt
3 T. cold butter
3/4 c. chopped walnuts (or two handfuls, chopped in a chopper)
Grease and flour a 9 x 13 pan. Spread a layer of batter carefully into the pan so it doesn't pull up the flour coating. Sprinkle about half the streusel topping down. Dollop remainder of batter on at intervals, spreading as able. Sprinkle on the rest of the streusel. Bake at 375 for 35 or 36 minutes in the oven in the flat, until wooden pick comes out clean. Let cool just a bit before serving. Finely grated coconut would have been nice in the streusel as well.
A good, basic apple pie:
https://www.pillsbury.com/recipes/perfect-apple-pie/1fc2b60f-0a4f-441e-ad93-8bbd00fe5334
Ingredients
1 double crust
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
INGREDIENTS
GARLIC WHITE BEAN PURÉE
1 (15-ounce) can cannellini or other white beans, rinsed and drained
¼ cup olive oil
1 tablespoon lemon juice
2 cloves garlic
½ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 to 2 tablespoons water
PIZZA TOPPINGS
4 tablespoons olive oil
1 onion, thinly sliced
Sea salt
Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
½ cup spinach
1 apple, peeled and thinly sliced
DOUGH
Pizza dough (store-bought is fine, or make your own)
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PREPARATION
Preheat oven to 375 degrees. Make the garlic white bean purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
In a large skillet, heat 2 tablespoons oil over medium-low heat and sauté onions until soft and lightly caramelized, about 15 minutes. Season generously with salt and pepper.
While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet (You can also use a 14-inch or 16-inch round pizza pan if you have one). Spread a layer of the garlic white bean purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.
I generally hesitate to do things with filo dough, thinking that it's going to be a lot of work. But I had some that I needed to use, and I did something that was very easy, and might be worth repeating.
Apple filling:
about 2 cups chopped peeled mac apple, cut fairly thin
In a bowl I mixed a couple tablespoons of thickener, 1 T. cornstarch with 1 T. flour, plus some cinnamon sugar (maybe 1-2 T., maybe less), and a pinch of nutmeg, cloves and allspice. I stirred this all together and tossed with the apples, then microwaved for 3 minutes and stirred.
In the meantime in a 9x13 pan lined with a silpat sheet I laid out 3 or so filo sheets, spraying between them. I spread the apple mix on and topped with more sheets, brushing these with melted butter. Nuts would have been great, but I didn't have what I would have wanted.
I baked for about 25 minutes at 350 or 375, until the top was browning. While very crispy we just ate a bit, but after it softened as it cooled, I cut strips the short way and rolled them up, and that was a good way to eat it. Not bad at all.
I started with the recipe in Laurel's kitchen, with a few variations:
4 cups whole wheat bread cubes
about 2 cups of chopped apples (a perfect place to use apples you've been storing that are softening and withered)
I used some sour cream in place of the cottage cheese that's called for
2 cups warm milk
1 beaten egg
cinnamon sugar
I also had some canned milk that I had sweetened, and I used that. Otherwise, use some brown sugar, maybe 1/4 cup. A bit of salt, and butter dotted or grated on the top.
a handful of chopped craisins or raisins, maybe 1/4 to 1/3 cup
Put bread into a glass dish (I had a 7x11 or so), scatter apples, craisins, cinnamon sugar; pour on the mixed milk, sweetener, egg, etc. I kept this in the fridge overnight, then baked it at 350 in the morning for 45 minutes or so, I think. It was really good, and a good way to use up those apples. Can be served with a little milk if desired.
3 lbs chopped apricots, very ripe (We used drops, mostly, that had been trimmed)
a little water, perhaps half a cup
cook for 10 minutes or so in big white pot.
Add
1 1/2 cups sugar (300 g)
some lemon juice. I had lemon juice that I had mixed some powdered sugar into to preserve it, and I used 2-3 tablespoons of that mix, I think.
Cook mixture for a while until drawing your finger through some jam on a plate leaves a clear stripe that doesn't fill in.
Heat lids in water; boil water to pour around the rims of clean pint or half-pint jars. Boil water in the steamer canner. This made 3 pint jars and 1 half pint. We'll see how runny it is. I like having syrupy stuff for pancakes; Jon wants the next batch to be thick.
I made a pastry similar to this recipe yesterday, and it was very tasty. Here's the original, and my modifications will follow:
For the short pastry
1 cup (130g) of whole wheat flour
4 tablespoons (35 g) of brown sugar
3 tablespoons (35 g) of granulated sugar
1 tablespoon of powdered sugar
2 ½ oz (70 g) of unsalted butter, cubed
1 egg yolk
2 tablespoons of milk
For filling
2 tablespoons of breadcrumbs
1 cup of sour cream
6 tablespoons (70 g) of granulated sugar
2 egg yolks
1 tablespoon of powdered sugar
2 tablespoons of corn starch
15 fresh apricots
2 tablespoons (30 g) of chopped hazelnuts
Instructions
For the short pastry
With a kneading machine (or by hands in a bowl) mix together and quickly all the ingredients until you get a smooth and homogeneous dough.
Form a ball, cover with a transparent film, and put it in the fridge for at least half an hour.
After this time, pull the dough out of the fridge, dust with four the working surface and knead shortly the dough to soften it slightly. Using a rolling pin reduce the dough in a thin sheet. To prevent the dough from sticking to the working surface or to the rolling pin, dust it well with flour of place it between two layers of baking paper.
Butter and dust with four a rectangular baking pan (14 x 4 ½ inches - 35 x 11 cm).
With the help of the rolling pin, put the dough in the pan and garnish the edges by crushing them with a fork and always with the tips of a fork make some holes at the base of the pastry so to prevent it blowing up during baking.
For filling
Preheat the oven at 350°F (180 ° C.)
Sprinkle the grated pan on the bottom of the pasta (it will help absorb the juice released by the fruit during cooking and prevent the pastry from becoming too soft).
In a large bowl, whip the sour cream with the sugar until a solid and compact mass is obtained. Add the yolks, the powdered sugar and the corn starch.
Pour the cream on the bottom of the cake and level it with a spoon evenly.
Wash the apricots, cut them in half, remove the kernel, cut them into quarters and lay them over the cream.
Complete the filling by spreading the chopped hazelnut on the surface.
Bake the cake for 45-60 minutes.
Let it cool down completely before serving
apricot tart : asmallkitcheningenoa
I used a sheet of puff pastry. I topped it with a mix of cream cheese, previously frozen half and half drained of liquid and a bit of plain yogurt, all subbing for the sour cream. I added an egg, 70 grams sugar, 1 T. powdered sugar plus 2 T. corn starch, beaten well. I bent the edges of the pastry up, though I should have made a little foil boat to keep the edges up a little better, then spread on the cream mixture and placed apricot quarters in a pattern over the surface. I baked it at 350 for perhaps 20 minutes, though I can't remember. The pastry should begin to brown and the filling to set. It was delicious. I imagine the other recipe would be, too; this was just super simple.
From Taste of Home (https://www.tasteofhome.com/recipes/fresh-apricot-pie/), but with half the sugar:
4 cups sliced fresh apricots (about 1-3/4 pounds)(1)
1 tablespoon lemon juice
1/2 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg (and/or cloves, cinnamon)
Pastry for double-crust pie (9 inches) or [[Oat Pie Crust]](1)
Milk
Additional sugar
(1) Make in larger springform pan, so increase all amounts by 25-50%. For oat crust, make 1 1/2 recipes, then use 1 portion to press into the bottom of pan, then add some oats, oil and brown sugar to the rest and sprinkle on the top.
Directions
1. Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat.
2. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar.
3. Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Modified from https://www.javirecipes.com/arroz-con-leche/
ARROZ CON LECHE
INGREDIENTS:
1 1/2 cups round rice (270 grams)
pinch salt
1/2 cup of sugar (100 grams)
1 liter (about 4 cups) whole milk
1 cup of water (about 250 ml)
1 stick of cinnamon (I used 1/4 t. in the milk; we'll see if it needs more)
2 pieces of lemon peel (finger size); I used a peeler and did about half a lemon
powdered cinnamon (ground cinnamon)
15 g. butter
INSTRUCTIONS:
Put water and rice in a pan. Stir. Set to medium heat.
When the water is hot, add the milk, cinnamon and lemon peel. Mix well.
As the milk heats up keep stirring the bottom so that it doesn´t stick.
When the milk is hot, lower the heat to medium-low and leave for about 50 minutes, stirring occasionally to prevent it from sticking.
After this time check the texture of the rice and if it has too much liquid leave a little longer. The mixture has to end up a bit drier than you´d like because when you add the sugar and dissolve it will become creamier.
When the rice has the right texture (a bit drier than you would like), remove the lemon peel and cinnamon. Add the sugar, mix well and leave for 5 minutes.
Remove from the heat and share the rice out into four medium-sized bowls. You can eat hot or let it cool completely in the fridge. Remember to add powdered cinnamon on top before serving.
NOTES:
I like these directions because by delaying the addition of the sugar, you don't have to stir constantly. The original recipe called for 3/4 cup sugar, and I reduced to 1/2, which I think is sweet enough. But it also might have been nice to have part brown sugar. The cinnamon wasn't strong; a cinnamon stick would be good to try.
When I was young I went on a survival trip where food was scarce and primitive. One of the things we ate was ashcakes, a flour/water dough that we cooked in the ashes. These days some of the kids make a flour/water dough and cook it in a skillet. Anna and Lisa make their mix on the fly; Mark has expressed interested in learning how to do this, so here's a recipe to consult until he gets the feel of it himself. Of course, these are only suggestions:
1/2 c. whole white wheat flour
shy 1/4 t. salt
1/4 t. baking powder, optional
2 T. plus 2 t. whey from yogurt, or milk, or water
Mix well, roll as flat as possible; cook on a heated skillet, flipping once or twice. This makes 2 large.
Dad's Basic Asparagus
# Prepare asparagus by starting at the thick end and bending the stalk with two hands. Work gradually up the stock until the stalk breaks with a snap. Discard the lower portion. For older asparagus, check the tips as well: if mushy and dark, snap off and discard.
# Snap the rest of the asparagus into bite-size pieces, or leave whole if desired.
# Heat olive oil in a frying pan.
# Stir-fry asparagus until tender-crunchy.
# Potential seasonings: salt, cumin, lemon juice or balsamic vinegar, soy sauce
stuff:
bread dough
olive oil
1/2 can corn
1/2 can kidney beans
One 8 oz. can Tomato sauce
2 T sriracha
1 spoon chopped garlic (like a half T?)
- 1 batch momma's bread. Let rise twice, then shape
- spread w/ Olive oil
- scatter liberally with Basil and Italian Seasoning
- mix tomato sauce w/ garlic & sriracha, then spread on dough. You'll probably use about two thirds of what you have. Save the rest for dipping.
- sprinkle on corn and beans. Don't be shy
- put on miozarella cheese
- bake at 400 degrees for a while. Probably like 20 minutes. maybe 30.
- Jared
These looks work a try:
http://www.instructables.com/id/Pressure-Cooked-BBQ-Ribs/?ALLSTEPS
Kelly Guarino shared this, from Mollie Katzen's Sunlight Cafe cookbook. I usually just use my own bread recipe, and follow the directions for the chocolate filling, but I'll put down more info here.
For the bread:
1/4 c. warm water
1 1/4 t. yeast
3 T. sugar
1 1/4 t. salt
1/2 c. plain yogurt
1 large egg, beaten
3 T. butter, melted
about 2 1/3 c. flour
Mix, let rise once, and assemble with the filling:
3 T. cocoa powder
5 T. sugar
1 1/2 T. unsalted butter, softened or melted
1 c. semisweet chocolate chips
Combine the cocoa and sugar in small bowl. Form dough into rectangle, about 10x16 inches. Spread the butter on, sprinkle the cocoa, and scatter the chips. Roll up the dough on the long side, pinching the seam closed. Transfer the filled log to a prepared pan, seam side down. Curve it to fit the pan. Leave in a warm place to rise about 1 hour. It will rise only slightly. Preheat oven to 350. Bake in center of oven 35-40 minutes, until lightly browned on edges and feeling hollow. Cool 30 minutes before serving (not likely at our house).
Other fillings:
Poppy seed (this needs to sit for an hour to blend the flavors, so mix it right after you make the dough)
3/4 c. cream cheese, softened
1/3 c. poppy seeds
1/4 c. sugar
1/8 t. salt
2 T. flour
2 T. grated orange zest or lemon zest
1 t. vanilla
1 large egg, beaten
Mix cream cheese with next 5 ingredients. Add vanilla and egg, mixing thoroughly. Let stand at room temp about an hour. Fill as directed above.
Frangipane (Almond cream):
1 c. whole almonds
2 T. flour
1/4 c. sugar
1/4 t. salt
1/4 c. brown sugar
1/2 t. vanilla
1/4 t. almond extract
2 large eggs, beaten
1 c. dried sour cherries, optional
In a food processor grind nuts, flour, white sugar, and salt to a powder. Add remaining ingredients, mixing thoroughly. Use as described above.
You can refrigerate dough for up to 4 days; it will take on a slightly sour flavor. If you freeze it, defrost thoroughly in a bag or container before using. Try not to use too much flour getting it ready to handle.
The conclusion from the article is that cooking bacon in a cast iron frying pan is very good, and baking it on parchment paper on a baking sheet is the best. Details to follow:
https://getpocket.com/explore/item/we-tried-8-methods-of-cooking-bacon-and-found-an-absolute-winner
This is a variation on our old favorite recipe (which I'll put below).
Cream together
2 T. margarine or shortening
1/4 c. brown sugar
3 T. sugar
2 T. apple butter
1 egg
Mix together
1 1/2 c. white whole wheat flour
1/2 c. white flour (or more whole wheat)
1/2 t. salt
1 T. baking powder
1/2 t. cinnamon
Alternate adding dry ingredients to wet along with
1/2 c. apple cider
Dough will be stiff. Stir in
1/2 c. chopped nuts
Drop into doughnut pan and tart pan, and bake at 400 for 15-20 minutes. Mix 1/2 c. powdered sugar with about a spoon of cider; dip doughnuts into glaze and drain on a rack over a tray.
The basic recipe calls for 1/2 c. white sugar, 2 c. flour, 1/2 t. nutmeg instead of cinnamon, and 1/2 c. milk for liquid. When doughnuts are warm, dip in melted butter, and press into 1/2 c. powdered sugar mixed with 1/2 t. cinnamon.
adapted from "Happier than a Pig in Mud":
BBQ Baked Beans in the Pressure Cooker
1 1/2 C dry navy beans, sorted and rinsed
6 C water
2 bay leaves
4 slices of bacon sliced into approx 1/4" wide pieces (I used already cooked bacon, 1/4 c. frozen)
1/3 C dehydrated onion
heaping t. prepared garlic
1/4 C green pepper, diced-could be bell, jalapeno, etc. I didn't have any
60 g. honey mustard (recipe called for dijon, 1/4 C)
75 g. molasses, or around 1/4 c.
1/2 c. ground peeled tomatoes, or 1/4 C tomato paste
2 Tblsp BBQ Sauce (I had raspberry chipotle)
2 t. soy sauce
2 t. hot sauce
1 t Worcestshire sauce
1 Tblsp chili powder (I didn't remember this)
1 tsp seasoned salt
a few shakes cloves,(recipe calls for 2 whole cloves)
Place beans, water and bay in Pressure Cooker, bring to high pressure for 15 minutes. Automatically release pressure, or place under running water if you have a stove top PC. I let cooker spend some time naturally releasing pressure while I worked on the rest.
Reserve 2 cups of cooking liquid and drain beans. (I could probably not have bothered draining, as there was almost no liquid left after I reserved and drained.) Place beans and 2 cups liquid back into PC. Discard bay.
In large skillet, cook bacon until it's crisp, place bacon on a paper towel and remove all but 1 Tblsp of bacon fat. Add onion and cook 3-4 minutes, add garlic and cook for 1 more minute. (Because I used dry onion, cooked bacon and prepared garlic, I didn't do the cooking step.
Turn off heat, add everything else to skillet and mix well.
Pour this over the beans, do not stir. Don't know why we shouldn't, but I don't.
Return to high pressure for 10 minutes then automatically release pressure, or place under running water if you have a stove top PC.
Before serving remove the cloves.
The mixture will thicken as it stands (and it truly does), but you can mash some of the beans if you'd like to thicken it quicker.
Original recipe's Notes:
The beauty of this recipe is the sauce gets mixed together and you can taste it before adding it to the beans. Now, you know your crowd... Want it sweeter? Use more brown sugar. Concerned about the hot sauce? Don't use it. Want more bacon? Go ahead, I won't tell Earl...
At the end of cooking time there will be a lot of liquid, just give it a good stir, it does thicken up as it sits and most of the liquid will be absorbed once it's reheated.
Trying to fish out the cloves at the end is difficult... Next time I'm going to try adding them to the first 15 minute cook time, that way I'll be able to see them easier when I drain the beans.
Tammy Adams once served us a casserole that I liked, and we think this recipe resembles it.
Chop one head cabbage into a 9" square pan or so
pour over 1 can evaporated milk
Sprinkle on a mix of 1 cup bread crumbs and 1/4 c. parmesan cheese
Slice up one cube of butter and put it on top in pats
Bake until done, I assume. I don't know if I can bring myself to put on a cube of butter. I guess we'll see.
Tasty Baked Cauliflower from Sara, 21.October.2011
1 head of cauliflower, washed and cut into florets and stem pieces
Steam.
Preheat oven to 375F
In a bowl mix:
½ cup bread crumbs
1-2 T parmesan cheese
salt and pepper to taste
~1/4 t chili powder
~1/4 t red pepper flakes
1 clove garlic, minced
Mix freshly steamed cauliflower in bread crumb mixture and place in glass casserole dish. Drizzle with a few tablespoons olive oil.
We also sprinkled it with a few tablespoons of this “fresh crumbling” Mexican cheese (something between mozarella and feta)
Bake for about 20-30 minutes.
In a casserole dish pour
a little olive oil
add half an onion, chopped, and bake for about 10 minutes at 375.
While it bakes, toss some skinless, bone-in chicken pieces (quarters that have been cut up ) with
cumin powder
picante red pepper powder
1/2 t. salt
Pour 2 cups boiling water into a container with a double bouillon cube and dissolve.
Chop finely about a cup or 1 1/2 cups green cabbage
chop about 1 cup spinach stems
chop about 1/2 cup red pepper
1 large garlic clove
Stir the vegetables into the onion and oil in the casserole dish
Add
1 cup round rice, and stir to mix with vegetables.
add chichen; pour hot broth into the bowl where chichen was mixed with spices, and then pour broth into casserole dish.
Bake covered 25 minutes, then uncover and bake for about 15 more. In Progresso apartment, use only bottom heat.
2 T. shortening or butter
1/2 c. sugar
1 egg
2 c. sifted flour (part can be whole white wheat)
1/2 t. salt
I T. baking powder
1/2 t. nutmeg
1/2 c. milk
1/2 c. chopped nuts
For topping:
2-3 T. melted butter, or more, depending
1/3-1/2 c. sugar, regular or powdered, mixed with 1 t. cinnamon
Cream shortening/butter, sugar and egg until light and fluffy. Sift flour, salt , baking powder and nutmeg together. Add alternately with milk to creamed mixture; mix well. Dough will be stiff. Stir in chopped nuts. Drop into well-greased muffin tins. Bake at 400° for 10-15 minutes (could take longer; test with a pick). Dip donuts in melted butter and then in the sugar/spice mixture. Eat warm.
I did these tonight, using a pound of pork shoulder (may have been picnic), and it was tasty. I added a small chopped green bell pepper. They wouldn't all fit in the white casserole, so I did some in a loaf pan beside it. Use the whole can of pastene kitchen ready tomatoes so there's enough sauce.
http://theyellowbench.com/baked-meatballs/
Italian: http://foodandspice.blogspot.com/2008/03/baked-italian-brown-rice-balls.html
Rice balls:
1 1/3 cups brown rice
2 2/3 cups water
2 teaspoons olive oil
3 eggs
4 oz (115 g) mozzarella cheese, chopped into 1/8-inch cubes
3 tablespoons fresh grated Parmesan cheese
1/4 cup fresh basil leaves, chopped, lightly packed
1 jalapeño, seeded and finely minced
2 cloves garlic, minced or crushed
1/2 teaspoon sea salt
1/4 teaspoon cayenne
Coating:
2 eggs
2 teaspoons olive oil
1 1/2 cups bread crumbs
fresh ground black pepper
olive oil for baking
Instructions:
Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30 - 40 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.
In a large bowl, mix together the rest of the ingredients for the rice balls. Stir in the cooled rice until all the ingredients are combined.
Preheat an oven to 400° and grease the bottom of a glass baking dish with a generous layer of olive oil. Whisk together the eggs and olive oil for the coating together in a small bowl. In another small bowl, stir together the bread crumbs with plenty of ground black pepper.
Wet your hands, and shape the rice mixture into 2-inch balls. Dip each rice ball into the egg and oil mixture, then roll around to coat in the bread crumbs. Transfer to the baking dish and bake for 15 to 20 minutes until the bottoms are golden brown. Turn over and bake for another 10 to 15 minutes. Drain on paper towel, and serve hot.
Makes approximately 18 2-inch rice balls
This may not be the definitive recipe, but this was tasty, and will work as a first pass:
1/2 a box of filo dough, thawed overnight in the fridge (when you rush it by putting a heated rice bag on it, bad things happen).
1/4 c. butter, melted
Filling:
1/2 c. almonds, roasted then chopped
1/2 c. walnuts, roasted then chopped
shy 1/2 c. sugar
heaping t. cinnamon
1/2 t. cloves
t. lemon zest, chopped fine
syrup:
2 T. sugar
1/2 c. water
3-4 T. honey
We used a 9" square glass baking dish. Layer a couple of half sheets of filo in bottom, brush with melted butter, layer 2 more, repeat with a bit less than half the sheets. sprinkle in 1/2 the nut mixture. layer 1/2 remaining sheets, brushing butter every one or two. Last of nut mixture, remaining filo sheets, finishing with butter. With a sharp knife, but into 4 rows by 6 rows. Bake at 350 for about 30 minutes.
Cook syrup to barely boiling near the end of the time; remove from heat and add 2 t. lemon juice and 1/2 t. vanilla. Pour evenly over baked pastry and allow to cool somewhat. Cut down through pastry again before serving.
Valencia, 2017
We used a 250 g. package of filo dough, which was maybe ten sheets
thawed by package instructions
5 oz butter, melted (it was supposed to be unsalted but we used what we had)
200 walnuts, finely chopped
1/2 tsp ground cinnamon
1/2 cup granulated sugar (100 g)
1 Tbsp lemon juice (juice of 1/4 lemon)
3 oz water
85 g. honey (1/4)
Mix sugar, honey and water; bring to a boil, turn down heat and cook for 4 minutes. At the end of that, pour in lemon juice and a small amount of fine zest, if desired. Let cool while you're baking the baklava.
Keeping a damp cloth on the pastry sheets, lay half sheets down on a silpat sheet on a roaster pan, using pasty brush to butter each sheet. The reference recipe I used has you lay down 10 sheets then 4 groups of 5 sheets followed by 10 sheets, but they must be using very different filo from me, as my total was only half sheets. So I put down about 4, then nut mixture, then another, then nut mixture, then a couple more, etc. so there's more on top and bottom, and some between nut layers. When all done, bake at 165 C. The reference says 325 for 1 hour 15 minutes. In our convection oven that likes to be hot, I checked at 20 minutes and it was getting quite browned, so I turned off the upper element. It finally baked about a total of 30 minutes. Right when you take it out, carefully pour the syrup over the hot pastry, which will sizzle. Let it sit for 4-6 hours or overnight. Will keep for 2 weeks, but how likely is that?
For 6 muffins and a small loaf:
130 g. mashed ripe banana
50 g. bran twigs
50 g. milk plus 2 T.
1 T. lemon juice (what they have in Valencia is not as strong, I think, but either kind will work)
Let that all sit for some time to soak.
40 g. strawberry jam
2 T. sugar
1 egg
1/4 c. oil
200 g. flour; I think I did 1 c. sifted integral, then 1/3 c. white, then 2 T or so. It totalled 200 g.
about 3/4 t. soda
1/2 t. salt
Stir carefully together; bake for about 12-15 minutes, the loaf a little longer. The oven temp dial has no numbers, so I turned it to about 7 oclock, and that may be a little hot, but 6 oclock doesn't appear to do much.
From //Laurel's Kitchen//. Sweet and satisfying enough to go in the dessert section. Any ingredient in parentheses is optional. This recipe contains no eggs.
For what we do in Spain, see Valencia recipes, banana muffins.
1 c. (300 g) mashed very ripe banana, probably 3
2-3 T. lemon juice
1/3 c. (73 g) oil
1/3 to 1/2 c. (67 - 100 g) brown (or white) sugar
1 1/2 c. (190 g) flour (mix of whole wheat and white is good)
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1/2 c. (60 g) wheat germ (optional)
1/2 to 1 c. (50 - 100 g) chopped nuts (optional)
Some chopped dates (optional)
Mash bananas and mix with lemon. Mix with oil and brown sugar. Separately, mix dry ingredients, and stir together with banana mix until barely moistened. Add nuts and dates if using. The dough will be stiff.
Heat oven to 375 F / 190 C. Bake in a 9x9 pan, or 9x5 loaf, or as muffins. The shape you do will affect baking time, but check at 25 minutes or so. Test with a wooden pick. Let cool in pan for 5-10 minutes, then remove. I have made 12 small donuts and 18 small muffins from a recipe.
Family Group variation, June 2015
We've just gotten back from Spain, the fridge is turned off, and the pantry is comparatively bare. We made a couple of adjustments: I didn't have a full cup of banana, so I added a blob of peanut butter, perhaps 2 Tablespoons. I used a little agave nectar and a heaping 1/3 cup brown sugar. I also blended 1 cup oats to flour and used that, along with 1/2 c. all purpose flour, as I had no whole wheat flour. The peanut taste was nice.
This is my Grandma Elda Skeen Thompson's recipe, much beloved. Don't forget the vanilla: it happens after you think you're done.
1 c. milk (250 ml)
1 c. half and half (or more milk)
Scald in top of double boiler.
Mix together:
4 T. flour (~35 g.)
1 T. cornstarch (7 g. ?)
1/2 c. sugar (100 g.)
1/4 t. salt
Stir into this a little of the hot milk, then add this to the milk in double boiler.
2 egg yolks: mix with a little of the hot liquid and then add to above; cook gently until thickened.
1 t. vanilla: add when heat is off.
2-3 ripe bananas: put down a layer banana slices in prepared pie shell, then about half the pudding, then another banana layer, then rest of pudding. Serve topped with whipped cream.
Here's the crust I used this time:
150 g. flour
1/2 t. salt
40 g. cream cheese
60 g. butter
2-4 T. cold water with a splash of vinegar
Mix dry ingredients, work in cream cheese and cold butter; add cold water a bit at a time; form into a disk and chil, then roll out, prick and bake around 375 until starting to brown.
October 2011 we made Sprigs o' Heather oatcakes, chilled the dough for several days, and then rolled it thin and baked it in a mini tart pan, and used them as crusts for banana cream tarts. They would only fit one banana slice, but they were very tasty.
For Lisa, pre-mission, we did this:
Crust:
1 c. oatmeal, partially ground/chopped in food processor
1/4 c. whole wheat flour
1/2 t. salt
1/2 t. baking powder
2 T. sugar
3 T. shortening
1 T milk
It was a little scanty. In future perhaps 1 1/4 c. oats, 1/3 c. flour, heaping other things.
Sauté:
Olive oil
1/2 cup chopped leek
Add:
1-1 1/2 c cooked chicken, spiced & diced (that rhymed better, but what I mean ist just seasoned :) )
3 Tb hummus
1-1 1/2 c cooked rice
1/2 can coconut milk
1/2 banana, mashed
3 tsp Knoflook pickle (Indian/British pickled garlic)
salt
* Frozen bananas
* Half-and-half or cream
* Apple juice
* Optional: coconut flakes, chocolate chips, chopped nuts
You might be able to make this in a blender, but here is the "hand" version:
1. Cut bananas into very small pieces and put in a bowl.
2. Add, a little at a time, half-and-half or cream. Stir well each time.
3. As you add and stir, the mixture will get to the consistency of soft ice cream.
4. Also add a little apple juice and stir as above.
5. Once it is the consistency you want, add optional items as desired.
In our 2016 kitchen in Valencia, here's a nice variation:
210 g. mashed banana
50 g. chopped very ripe cherries
2 T. lemon juice
72 g (1/3 c.) oil
65 g. sugar (brown would work, but I used white here; that's 1/3 cup)
1/2 t. vanilla extract (I think this is imitation)
180 g. (1 1/2 c.) whole wheat flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
40-50 g. chopped walnuts
Combine the first 5 ingredients, mix the dry ingredients together and stir in, without overmixing. Carefully stir in nuts. Bake at 375 or 400 (or 7:30-8:00, with our unmarked oven control) for 10-15 minutes. The cherries and nuts elevate these to a new level of deliciousness.
For 2018 choir picnic, I'm planning 1.5 batch:
perhaps 400 g combined mashed banana and pear
some lemon and the syrup from the canned apricots
1/2 cup (100? g.) oil
1/2 cup sugar (100 g.)
3/4 t. salt
1 t. baking soda
4 T. mixed seeds
270 g. mixed flour
Should make 18 muffins
I made half this recipe (of oats, banana, coconut and pb, then I forgot and did the whole thing for the others, I think). Maybe half is good so they stay fresh. 1/4 c. peanut butter is 75 grams. I didn't have flaxseed, and I used 1 T. buttermilk syrup because we had it.
2 c. quick oats
2 ripe bananas
2/3 c. unsweetened coconut flakes
1/2 c. peanut butter
2 Tbsp flaxseed
1 Tbsp chia seed
1 tsp cinnamon
1 tsp vanilla
1 Tbsp Truvía® Nectar
1/2 c. mini chocolate chips
Instructions
Mix all ingredients together in a mixing bowl. Refrigerate for 1 hour.
Roll into 30 balls.
Refrigerate for up to one week or freeze.
* Cut banana slices
* Spread peanut butter on the top
* Roll in coconut powder
* Stick in or serve with toothpicks
We had a dry mix of fifteen beans, feel free to mix and match. It included Northern, pinto, large lima, black-eye, garbanzo, baby lima, green split pea, kidney, cranberry, yellow split-pea, lentil, navy, white kidney and black beans.
In pressure cooker
sauté bones (preferably with lots of marrow for flavor; use from pork chops or any other bone-in meat cut) in a bit of oil and season with salt and pepper; the meat was pre-seasoned, but if you don't have that you could add some onion, garlic, paprika, etc.
Add
2 cups beans
2 cups water (1:1 ratio, but 2:2 made plenty for several meals for us)
Bring to pressure and cook for about 45 min to 1 hour. Enjoy a hearty stew!
So here's the bread that Selina made to fund her freshman year of college. It's fantastic! And you don't need to let it rise, really.
!5 loaves! version
mix:
* 6 cups water, as hot as the tap will go
* 2 T salt
* 2/3 c oil
* a heaping third cup of honey (use the same third cup measure so that it pours nicely)
* 1/2 c oats
* Add 4 cups of flour (to cool down the water so that it won't kill the yeast)
* Then add 4 T dry yeast
After that you gradually add in the other 10 cups of flour until it reaches the "right" consistency. to learn what this is, make bread with Selina or her mom. It's a bit wetter than Lori's dough.
Then form the dough into 5 loaves in baking pans (or 4 loaves + 12 rolls with olives, minced onion, and oregano in the middle).
Let the loaves sit for 20 minutes in a cold oven, then turn the oven on to 350 degrees and bake for 30 minutes. Don't pre-heat the oven. If you do, tell us how long it took to bake them so we know. Or just don't do it (Selina recommends this option).
Once it's done, you can rub butter over the top so that the crust stays soft.
Jared's recommended additions:
Take one of the loaves, roll it out and cover with olive slices, garlic, minced onion and italian seasoning. Then roll up into loaf form.
Take another one, roll it out and put raisins and a liberal amount of cinnamon (a few teaspoons) and some nutmeg (probably apple slices/chunks as well) and roll it up.
With the rolls, you *really should* make them into pouches with a black olive, 2 tsp minced onion, and some oregano inside. It tastes better than brownies. (my roommate said so)
The bread freezes well, so make lots.
!3 Loaves Version
* 1 T salt
* 1/3 c oil
* 1/3 c honey
* 3.5 c water
* 3 c + 7 c ww flour
* 1/4 c oats
* 3 T yeast
Try this:
http://www.ecurry.com/blog/condiments-dips-and-sauces/beetroot-raita-lightly-seasoned-beetroot-and-yogurt-salad/
[[Laurel's Kitchen]] has brought many good things to the Forsyth kitchen, among them this easy staple. Half the cholesterol of butter, none of the disadvantages of margarine, less expense than other options. The ingredients couldn't be simpler, but there's a knack to the method. Don't be discouraged if your better butter doesn't seem much better the first time.
1/2 c. butter, very soft
1/2 c. oil
When I say very soft, I'm thinking of the way butter is on a hot August afternoon. If it is August, then making this is a snap: stir the butter in a bowl so it's sort of soupy, and while doing that, slowly pour a bit of oil in, mixing to incorporate, then adding a little more, until it's very soupy and perfectly mixed. Chill.
If it's not August, you have some options. Leave the butter out on the counter for several hours so it's sort of soft, and mix with a rotary mixer until it's as soft as you can make it. Then pour a little oil in, mix and scrape, repeat. You can also try microwaving to soften the butter, but the danger is small pockets of melted butter, which doesn't work as well. As long as you're adding the oil slowly, all will be well. If you got impatient and end up with a colloidal suspension of bits of butter in pale slurry, you could cook something with it, or try chilling it then beating it for a while at high speed.
In a large bowl mix together:
1 c. whole white wheat flour
1 2/3 c. flour
1/2 t. salt
1/2-1 t. baking powder
1/2 t. soda
1/2 c. plus 2 T. sliced or chopped almonds or walnuts
1/2-3/4 c. mini or regular chocolate chips
In another deep bowl whisk together:
1 c. + 2 T. sugar
4 eggs, or 3 eggs and 2 whites (makes cookies crisper; I've also done 2 eggs, 4 whites)
2 t. vanilla
1/4-1/2 t. almond extract
Mix liquid into a well in the flour mixture. It will be quite sticky; add 2-4 T. more flour if absolutely necessary, but be hesitant about doing so. Divide into two and spread/shape in two long logs down a large baking sheet (on silicone or silpat works well). Bake at 350 for 35 minutes. Cool 10 minutes, (cool oven to 300) then with serrated knife slice in half inch slices. Bake these (they can be baked on edge) for 15 minutes, until browning on the edges. Store airtight. We sent these to Jared for Christmas on his mission in 2011. I hope they will have stayed crisp and nice.
For a Valencian batch:
50 g. harina integra
120 g. harina plus about 1/ 4 cup more, as needed
1/4 t. salt
1/4 t. baking powder
1/4 t. baking soda
1/2 c. chopped walnuts
1/2 c. chopped semi-sweet chocolate (or baking bar)
separately whisk together
3 medium eggs
1/2 cup plus 1 T. sugar
1 t. vanilla extract
See more detailed directions above. Pour liquids into a well in the dry ingredients and mix well. It will be very sticky; only add flour if necessary. Shap into a long mound on a silicone sheet and bake at 350 until golden. Let cool briefly, then slice and bake slices at 300 for about 10 minutes. allow to cool.
2 cups flour (half whole wheat works fine)
1/2 t salt
3 t baking powder
110 g cold butter
Whole milk added slowly to make a dough
I made biscuits when Jared and Selina were with us in Valencia, with something like this recipe:
240 g. flour: I'd say 100 g. whole wheat, 140 all purpose, probably
3 g. salt
1 packet of baking powder, which says its 14 grams e (european?) probably 3 t.
70 g. butter
130 g. milk, to form a dough.
I then cut the dough in half, formed each half into a log from which I made 10 discs and baked at 425 or so (9 o'clock-ish) for 8 or 9 minutes, if I remember right.
Black Bean Soup
4 16 oz cans of black beans (or 8 cups cooked-from-dry black beans)
2 cups chicken broth
2 small onions or one large one, chopped
2 tsps crushed or minced garlic
2 16 oz jars of chunky salsa (can use 2 15-oz cans of petite diced tomatoes and 1-2 cans of diced green chiles instead of salsa if desired, may want to use more onion if not using salsa)
8 tsp lime juice (optional); start with much less and add to taste
4 tsp ground cumin
½ crushed red pepper (optional –adds heat)
Place 1 can of beans with liquid from can (or 2 cups of cooked beans and ½ c of liquid they cooked in) as well as the chicken broth in a blender. Blend until smooth. Coat large sauce pan or soup pot with cooking spray or a bit of olive oil. Heat over high heat and saute onion until tender. Add blended bean mixture, remaining un-blended beans (with liquid), lime juice, cumin and crushed red pepper (if desired). Mix together. Reduce heat to simmer and cook for 25-30 minutes, stirring occasionally. Serve garnished with plain yogurt or sour cream, chopped cilantro, shredded cheese, crumbled tortilla chips. (From Waddoups.)
Makes 8-10 servings
60 g. dates
120 g. blackberries
10 g. chia
2 T. sugar
70 g. bean cooking liquid
3/4 cup blackberries
1 tablespoon chia seeds
3 tablespoon maple syrup, pure
15 ounce cannellini (white kidney) beans, canned, or red kidney beams
1/2 cup applesauce, unsweetened
1/4 cup coconut oil
combination of jams and kiwi curd, up to 70 or 90 g
2 T. sugar
1 cup oats, dry
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup almonds, sliced
Instructions
In a medium bowl, squish a 6 ounce package of blackberries with a fork. Stir in 1 tablespoon chia seeds and 1 tablespoon of the maple syrup (the rest will be used later). Set this blackberry jam aside to congeal.
Grease an 8 x 8 inch baking dish and preheat the oven to 325* F.
Rinse and drain a 15 ounce can of white beans (cannellini or great northern). Add them to a blender or large food processor.
To the blender or food processor, also add: 2 tablespoons of maple syrup, applesauce, melted coconut oil (or butter), rolled oats, baking soda, cinnamon, and salt. Blend until a batter forms.
Add 1/2 cup of almonds and blend until combined, or just mix in if you want added texture.
Pour 2/3 of the blender bean mixture into the prepared 8 x 8 inch pan. Spread it out evenly. You’ll want about 1 cup of batter set aside.
Pour the blackberry jam on top of the bean layer and carefully spread evenly.
Drop small spoonfuls of the set aside bean batter on top, covering evenly. Not all the blackberry jam will be covered and that’s okay. Optional: sprinkle extra almonds or oats on top for texture.
Bake for 30 minutes at 325* F. Allow to cool to room temperature and then refrigerate overnight. Cut into nine squares and serve cold.
An experiment that went fine, but in retrospect, there are more fun things to do with blackberries. This is for a record, then.
In a blender jar, blend these things:
1 cup plus 2 T. whole milk
1/4 t. salt
40 g. melted butter
1/2 cup flour (we used a mix of spelt kind of flour)
1/2 cup sugar
3 large eggs (at room temperature)
1 t. vanilla, or a packet vanilla sugar
In a 1 1/2 quart casserole dish, lay out 350 g blackberries (about 3 cups). Pour in the milk mixture. Bake at 375 degrees for 30-40 minutes, then let it cool for about 10 minutes before eating.
The tastiness we made in Oregon, July 2015. A variation of a Better Homes and Gardens New Cookbook Fruit Crisp.
6 cups blackberries in a baking dish (8" round, 8" square, etc.)
Sprinkle over and/or mix into the berries:
2-4 T sugar
2-4 T flour or cornstarch
Mix together:
1 cups rolled oats, quick or regular (note 1)
3/4 cup brown sugar
1/2 cup flour
shy 1/2 teaspoon cinnamon, nutmeg or ginger
1/2 cup butter
1/2 cup chopped pecans, or coconut
1/4 teaspoon salt
(1) Topping-lover's variation: increase oats to 2 cups; add 1/4 c. oil; add more nuts
Crumble this mixture over berries and bake at 375° for 30-35 minutes, until golden.
The original recipe called for 5 cups berries, 2-4 T. sugar, 1/2 c. oats, 1/2 c. brown sugar, 1/4 cup flour, 1/4 t. cinnamon, 1/4 cup butter, 1/4 c. nuts, no salt. JoAnne thought it ought to have more topping to fruit.
When we go to Oregon on August there is always a profusion of blackberries that tempt me to brave the terrible thorns on branch, twig and leaf. In past years I've done blackberry crisps, and I did that this year, too, but I also made both jam and chutney. I came home with about 3 1/2 lbs of berries so ripe that keeping them in the fridge seemed unlikely, so I made a batch of jam, as follows.
1530 g blackberries (3 lbs 6 oz, or a full glass measuring pitcher)
2 cups sugar, or 400 g
3 T. lemon juice (bottled worked fine)
Mark mashed the berries and sugar with a potato masher in the white enameled stock pot. We heated the mixture to a low boil and I cooked them for a while, then added about 2 cups of completely solid jam from my Oregon batch, and I squished it until it all blended. I think it probably cooked for 15 to 20 minutes. Meanwhile, I washed and scalded half pint jars and warmed lids, as well as heating the steam canner. I had a pint, 5 half pints and one tiny jar for the canner, plus almost a half pint for the fridge. This time it wasn't so solid, easier to spread.
Next year I may take canning supplies with me to JoAnne's, as transporting jars home would be easier than moving the delicate fruit.
This recipe from NYT was very tasty when I made it in Germany while waiting for Sara's baby to arrive.
https://cooking.nytimes.com/recipes/1020361-blackberry-jam-crostata
There were a few variations. She didn't have lemon zest so I used a bit of lemon essential oil; lime juice instead of lemon juice; regular sugar for sprinkling; chopped almonds instead of flaked; no almond flavoring. I used a packet of vanilla sugar instead of vanilla. I used a cup of frozen red mixed berries for the blueberries and 3 cups of fresh blackberries. Combo of flours, including some spelt flour, whole wheat and some something that's a sort of whole wheat light. They had no mixer, so I was hand mixing butter and sugar, so obviously didn't beat it for 3 minutes. Overall I followed the recipe fairly closely. I baked it in a 9 x 13 with the bottom element only for about 15 minutes, then the top element too for 5 or 7, then bottom element alone for some more, perhaps a total of 32 or 33 or so. The edges were getting golden brown by the time I took it out. We let it cool for 20 minutes or so, and had it with vanilla ice cream. They compared it to linzertort.
INGREDIENTS
FOR THE FILLING (for which you can also substitute 1 1/2 cups already made jam, or 400 g):
3 cups/340 grams blackberries
1 cup/125 grams blueberries
¾ cup/150 grams granulated sugar, plus more as needed
2 teaspoons minced fresh lemon verbena (optional)
1 teaspoon fresh lemon juice, plus more as needed
½ teaspoon grated lemon zest
1 teaspoon vanilla extract
⅓ cup sliced almonds
Demerara sugar, for sprinkling
FOR THE CRUST:
1 ½ cups/190 grams all-purpose flour
¾ cup/95 grams whole-wheat flour
12 tablespoons/170 grams unsalted butter (1 1/2 sticks), softened
½ cup/100 grams granulated sugar
2 large egg yolks, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
½ teaspoon fine sea salt
¼ teaspoon almond extract
PREPARATION
Make the jam: In a medium saucepan, stir together blackberries, blueberries, sugar and lemon verbena, if using. Cook over medium heat, stirring occasionally at first, then more frequently as the mixture starts to bubble and reduce.
When mixture has reduced and looks syrupy (about 30 minutes total), stir in lemon juice and zest. Taste and add sugar if necessary. (This depends on how sweet your berries were to begin with.) Cook for 3 minutes longer, stirring frequently to prevent burning. When the jam is thickened and shiny but still slightly runnier than you expect jam to be, take it off the heat; it will continue to thicken as it cools.
Scrape jam into a bowl or heatproof container, stir in vanilla and let cool to room temperature. Taste and stir in a little more lemon juice if the jam seems very sweet. At this point, the cooled jam can be chilled for up to 1 week.
Make the dough: In a medium bowl, whisk together all-purpose and whole-wheat flours, and set aside. In a second bowl and using an electric mixer, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in egg yolks, lemon zest, vanilla, salt and almond extract until combined, then beat in flour mixture.
Scoop 1/2 cup of the dough into a bowl or container, cover and chill. Transfer remaining dough to a 9- or 10-inch tart pan and use floured fingers to press evenly into bottom and sides. Chill crust in the refrigerator for at least 20 minutes.
When ready to bake, heat oven to 350 degrees. Spread jam evenly into crust, then using your fingers, crumble reserved 1/2 cup dough over jam. Sprinkle with almonds and Demerara sugar.
Bake until golden, 38 to 48 minutes. Let cool completely to room temperature before serving.
January 2020 Apricot variation: I did the crust as indicated, using a few drops of lemon essential oil instead of zest, and no almond flavoring, also one egg instead of two yokes. Then I used 350 g of my low sugar apricot jam/syrup, plus 50 g. sugar, brought to a boil in the microwave. I used pecans as nuts. I chilled the crust and jam with blobs of crust mix for a while, then added the nuts. This was not as good as the German version; possibly due to wheat vs spelt flour, not as sweet apricot, hard to tell.
I used this link as a source: http://www.eatingwell.com/recipe/270665/blackberry-buttermilk-scones/
It turned out like this:
120 g. whole spelt flour
120 g. mixed whole wheat flour (sort of "light")
68 g. sugar
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
100 g. butter
1/2 c. mix of yogurt and milk (orig called for buttermilk)
1 egg
eggwash
1 cup fresh blackberries, about 130 g.
coarse sugar, or white sugar
I baked at about 400 for roughly 15 minutes. See link for directions.
Add about 1 T. of vinegar to 4 cups of water; boil. Lower eggs in gently and cook for 14 minutes. Put eggs in ice water right away when done, then peel soon.
This is the source of this research on the easiest way: what makes a difference, what doesn't: https://www.buzzfeed.com/mathewjedeikin/vinegar-makes-eggs-easier-to-peel
Bok Choy is great as a sturdy green for a salad.
I cut in fine ribbons about 6 bok choy leaves (cutting the stems very fine and the leaves not so fine)
a scallion or two
about half a raw beet, also tiny julienne
1 carrot, tiny julienne
This dressing:
25 g miso
juice of a small lime
20 g. evoo olive oil
10 g. agave
ground pepper
10 g oj concentrate (1 t.)
This was what I took for the lunch after Kadon's mission talk. It seemed to go well.
Try this, from here: http://chinesefood.about.com/od/chinesesouprecipes/r/bok-choy-soup.htm
This was pretty good, but was too hot, so I reduced the pepper flakes. We can try
Ingredients:
4 cups chicken broth
7-8 leaves bok choy, thinly sliced
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1/4 teaspoon red pepper flakes
1 garlic clove, peeled, chopped
1/2 t. galangal powder
Tofu cubes, 1/2 to 1 c.
some scallion greens
Preparation:
Bring the chicken broth to boil in a medium saucepan. Stir in the seasonings (the red pepper flakes, soy sauce, Asian sesame oil), and the chopped garlic.
Add the bok choy. Simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender. Serves 6.
I'm interested in getting more into braided loaves, and found this recipe, which is said to have a more brioche consistency, despite modest amount of egg and butter. We'll give it a try. From here: https://figjamandlimecordial.com/2010/09/18/braided-loaves/
Braided Loaves
(adapted from Jeffrey Hamelman’s Soft Butter Rolls)
500g (4 cups) pizza flour or 50% bakers flour and 50% plain (AP) flour
230g (1 cup) water
1 egg
40g (3 tablespoons) butter
30g (2 tablespoons) sugar
25g (3 tablespoons) powdered milk
11g (2 teaspoons) fine sea salt
4g (1 teaspoon) instant dried yeast
melted butter, for brushing
Note: I used the metric amounts (converted from the imperial provided in the book); the cup and spoon measures are as listed in the original recipe.
1. In a large mixing bowl, combine the flour(s), sugar, milk powder, salt and yeast. Cut the butter into small pieces, and rub it into the dry ingredients until crumbly.
2. Add the water and egg, and mix with your clean hand, squelching the dough together to make sure it’s well combined. Scrape off your hand, cover the bowl with a tea towel and allow the dough to rest for 10 minutes.
3. Spray a clean bench with oil, the turn the dough out and knead it briefly until it develops a silky elasticity. Spray the scraped out mixing bowl with oil, then return the dough to the bowl, cover with cling film and allow to prove for about an hour and a half. The dough won’t rise much, but it will soften in that time.
4. Turn the dough out and divide it into six equal pieces for the six-braid loaf, or eight pieces for two four-braid loaves. Roll each piece into a long log, and then braid accordingly. Lay the loaves onto a tray lined with parchment paper. Spray a piece of clingfilm with oil, then fit it snugly over the top of each loaf to keep out draughts. Allow to rise for a further 30 minutes to one hour. Preheat the oven to 200C (400F) with fan.
We do various braids that are good main dishes. Here's the latest:
Prepare one batch (3 cup whole wheat flour, or some mix) of bread dough. Roll out in a rectangle, and down the long central third of the dough, place filling ingredients. This last one was using only 1/3 batch of dough, onto which I spread some mashed potatoes made from potato pearls (1/3 c. pearls with shy 2/3 c. hot water), some chopped sun dried tomatoes, some capers, some Italian spice grinder blend, some crumbled feta, etc. Cut dough at sides in one inch strips at a diagonal, and fold them alternating over the filling, pinching top and bottom to close, more or less. Bake about 18 minutes. This was really tasty; the mashed potatoes provided lots of fill value but weren't very calorie dense, as lots of cheese would have been, or very wet, as some other vegetables might have been. When it came out, I brushed it with soft butter to make the crust tasty.
Another favorite filling combo is red sauce, spinach, mozzarella cheese and pepperoni, or similar pizza-type combinations. This is a favorite with Lisa.
Some strawberries, cleaned and sliced.
Blend about 1 minute:
1 ltr milk
3 egg yolks
3 T. cornstarch
1 can sweetened condensed milk
Stir while bringing to a boil, then turn heat off.
Mix:
1 c. milk
2 T. strawberry jam
Lay in a pan:
Maria cookies from one large package
Spoon milk mixture onto cookies, thenlayer of creamy cooked mixture, then strawberries, then more cream. Top with whipped cream and strawberries. This is from Eduardo from the Lowell ward, can't remember much more than that.
[[18 hour artisan bread]]
[[Algerian Flatbread]]
[[Aloo Naan]]
[[Ashless Ashcakes]]
[[Babka Breads]]
[[Banana Bran muffins]]
[[Banana Bread]]
[[Banana Muffins]]
[[Becky Miller's Honey Wheat Bread]]
[[Braided Bread dough and loaves]]
[[Breadmaker dough]]
[[Bread-machine Bread]] (for our DAK breadmaker)
[[Biscuits (also for camping)]]
[[Buchteln, sweet Austrian buns]]
[[Cheddar and Jalapeno Chopped Bread]]
[[Ciabatta]]
[[Ciabatta with Gorgonzola]]
[[Cinnamon Bread]]
[[Coconut Butter Buns]]
[[Corn bread]]
[[Corn Bread with Pumpkin]]
[[Cranberry Quick Bread]]
[[English Muffins]]
[[Estonian Kringel]]
[[Fish Focaccia Waffles]]
[[Freezer Rolls]]
[[Lori's whole wheat bread, with notes]]
[[Naan with sweetness (Peshawari naan)]]
[[No-knead Wheat Oat Bread]]
[[Overnight Bread]]
[[Overnight seed bread]]
[[Popovers]]
[[Poppy Seed Muffins]]
[[Rolls]]
[[Simple bread in Valencia]]
[[Sourdough Starter]]
[[Sourdough Bread]]
[[Sourdough Hybrid loaf]]
[[Sourdough Bread from Traveler's Bakery]]
[[Tortillas]]
[[Triangle bread]]
[[Whole Wheat Bread]]
Bread Pudding
4 cups whole grain bread cubes
1 egg, slightly beaten
2 cups warm milk
1/3 to 1/2 c. shredded sharp cheddar cheese
1 T. butter
Optional: meat, sesame seeds, spinach, etc.
Place bread in 9x9 pan. Sprinkle with cheese. Mix egg and milk and pour over bread. Dot the top with little pieces of the butter. Bake at 350 until crispy on top, 30-40 minutes. I sometimes add a little meat if I've got it, or stir in 1/4 t. sage, or sprinkle sesame seeds on top.
This recipe we got from the Durhams. I don't always follow the recipe carefully, but I do love it.
3 T. olive oil (for frying the bread into croutons)
1 small french bread in 1" cubes
1 t. kosher salt
2 large ripe tomatoes in 1" cubes
3 English cucumber, sliced
1 red bell pepper, seeded, 1" cubes
1 yellow pepper, same
1/2 red onion, think slices
20 large basil leaves, coarsely chopped
3 T. capers (optional)
dressing:
1 t. garlic, minced
1/2 t. dijon mustard
3 T. champagne vinegar
1/2 c. olive oil
1/2 t. kosher salt
1/4 t. fresh pepper
(Recipe from Grandma Thompson)
In a 9x13 casserole dish place the following:
6-8 pieces of bread, sliced into about 1-1 1/2in stripes
1 c grated cheese, sprinkle in between the layers and on top
diced ham (optional), in between the layers
Blend together and pour over bread:
1 c milk
2 eggs
1/4 t salt
1/2 t dry mustard
Refrigerate overnight. Mix can of mushroom soup with 1/2 cup of milk and pour over before baking OR heat on stove and use a sauce once baked.
Bake 1 hour at 350 degrees. If it seems too that it might get too dry, cover with foil while baking.
Assemble the breadmaker
# gasket first, wide end down, over the center spindle, then
# the bowl, turned and locked into place, then
# the paddle thingy
Put ingredients into the bowl (don't need to stir)
* 3 c. flour (can be all w.w., or 1 c. white 2 c. wheat)
* 1 heaping t. salt
* 1 heaping or 2 t. yeast (if using older yeast, use 2 t.)
* 1 1/3 c. water (room temp. OK)
* (optional) a little oil and/or a little sugar (~1 T.)
Plug in mixer, make sure "white bread" is selected, push start
It should take 3 1/2 hours to bake.
Here's a variation on what we've been doing for several months:
total 640 g. flour (400 white wheat, rest bread flour)
1 + 1/2 heaping t. each, salt and instant yeast
dribble of oil
1 t. gluten flour
1 T. sugar
2 T. black bean flour
some cooked leftover steel cut oats, plus water and soured milk to make 2 cups
Our regular batch:
550 g. ww flour
250 g. bread flour
2 t. yeast
2 t. salt
blub of oil
2 1/4 or 2 1/2 c. liquid
[[Appley Bread Pudding]]
[[Apple Baked Oatmeal]]
[[Bacon lots of ways]]
[[Crepes]]
[[Dutch Baby]]
[[Egg and Oat and Pineapple Bake]]
[[Fish Focaccia Waffles]]
[[German Pancake / Toad in the Hole]]
[[German Pancakes (Selina's family)]]
[[Knusper Muesli (Granola)]]
[[Hardy's Blender Egg Pancakes]]
[[Lori's Granola]]
[[Oat Pancakes for Lisa]]
[[Pumpkin Pancakes]]
[[Smoothie Sorbet]]
[[Sourdough pancakes]]
[[Swedish Breakfast]]
[[Whole Wheat Pancakes]]
[[Waffles cum cornbread]]
[[Waffles for 2]]
[[Waffles with yeast]]
[[Whole Wheat Waffles]]
I've liked others of her recipes, so we can try this. I have another similar recipe that has some Asian spicing. It would be interesting to compare.
Coconut Broccoli Soup
Because this soup has just a small list of ingredients, you want them all to shine. Look for deeply green, tight heads of broccoli. I typically avoid any heads that have yellowing florets or seem dried out.
1 14-ounce can of full fat coconut milk
3 cloves garlic, smashed
1 large yellow onion, chopped
1 small serrano chile, stemmed and chopped
2 teaspoons fine grain sea salt
4 1/2 cups water
2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
2-3 large handfuls of spinach
to serve: lots of pan-fried tofu cubes, toasted almonds, scallions, chive flowers (optional)
Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes. Immediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.
Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions.
Makes a large pot - 8 servings or so.
Prep time: 10 min - Cook time: 10 min
a note: if you're going to serve the soup immediately, you can play this soup entirely differently by leaving the broccoli florets whole - skip the blend. With the bright broccoli, and thin, white coconut broth, simply douse everything with a good amount of lime juice, and the soup takes on an entire (equally delicious) different personality - same toppings (tofu/almonds/scallions).
(Recipe from Grandma Thompson)
4-6 c chopped broccoli florets and stems
1/2 c craisins/raisins
1/2 c sunflower seeds
1/4 c chopped bacon
1/2 c chopped cashews
Dressing:
1/2 c mayo
1/2 c plain yogurt
2 T vinegar
1/3-1/2 c sugar
Mix dressing into the salad and enjoy!
Bring to a boil, cover tightly, simmer 30 minutes:
1/2 c. uncooked brown rice
1 c. water
1 t. oil
Add and bring back to a boil. Cover and simmer 15 minutes:
2 1/2 c. milk
1/2 c. raisins
Stir in
3-4 T. brown sugar
1/4 t. salt
Stir with 1 cup of rice mixture, and return to pot, simmering 5 minutes, stirring constantly (mix with rotary beater if it lumps)
3 T. whole wheat flour
Cool slightly and add
1 t. vanilla
sprinkle on top
1/4 c. chopped nuts
Serve warm or cold.
3 c. cooked brown rice
3/4 c. peas
1 diced apple
1/4 c. chopped dried cherries, cranberries or raisins
1/3 c. chopped walnuts
chopped chives or scallions, optional
dressing:
2 cloves garlic, minced
1 T. agave syrup
1 t. miso
2 T. oil
2 T. balsamic vinegar
4 T. toasted sesame seeds
smaller and metric:
280 g. cooked medium grain brown rice
1/2 cup cooked edamame
cooked sweet potato
small handful of walnuts, chopped
bit of garlic powder
2 t. agave
1 t. miso
bit of oil
1 T. wine vinegar or balsamic glaze
some potsticker dipping sauce
3 T. toasted sesame seeds
3 T. sesame seeds, toasted in dry cast iron skillet for a few minutes
Place 2 c. water in pressure cooker. Set in trivet. With a folded strip of foil, lower in a dish that fits and will hold the following:
2 1/4 c. water
2 c. brown rice
pinch of salt, dash of lemon juice, optional
Lock lid, bring to high pressure, cook 20 minutes. Turn off and let sit for 20 minutes.
I took a pouch of Ghirardelli brownie mix (triple chocolate) and made these modifications:
add 100 grams all purpose flour
1/3 c. oil
1 egg
a few tablespoons milk, as needed
1 c. crispy rice cereal.
I used my little cookie scoop and baked them in a pan for mini tarts, baking around 10 minutes at 375. They're really good.
Brownie Pudding (also try a butterscotch version from recipe tin eats called self-saucing butterscotch pudding. It's in the database under butterscotch pudding with sauce)
1 c. flour
2 t. baking powder
1/2 t. salt
3/4 c. sugar
2 T. cocoa
1/2 c. milk
1 t. vanilla
2 T. melted butter
3/4 C. chopped nuts
3/4 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot water
Sift together flour, baking powder, salt, sugar and 2 T. cocoa. Add milk, vanilla, butter. Mix until smooth. Add nuts. Pour into greased baking pan (8x8 is big enough as long as it’s deep; the pudding might bubble over if not. I use an 8x12). Mix brown sugar and 1/4. cocoa and sprinkle over batter. Pour hot water onto the back of a spoon over entire batter carefully. Bake at 350 for 40-45 min. Serve with vanilla ice cream.
I had these in Prato, May 2013 (my birthday, in fact) and brought some home. Here are a couple of recipes to try, which are slightly different in ingredients and preparation:
http://www.joyofbaking.com/BruttimaBuoni.html
http://www.foodnetwork.com/recipes/mario-batali/ugly-but-good-cookies-brutti-ma-buoni-recipe2/index.html
Here's what I'm trying today:
4 egg whites
2/3 cup toasted hazelnuts, coarsely chopped
2/3 cup toasted almonds, coarsely chopped
heaping 1/2 cup sugar
1/4 t. salt
1 tablespoon cocoa powder
1 tablespoon all-purpose flour, and extra for dusting
1 teaspoons vanilla extract
1/2 teaspoon almond flavoring
Preheat the oven to 350 degrees F. Line a cookie sheet with silicone.
In a bowl, beat the egg whites, until thick and glossy, maybe five minutes. Mix the sugar, salt, flour, and cocoa together. Gently fold in the hazelnuts, almonds and sugar mixture, and vanilla and almond flavorings until all the ingredients are evenly distributed (without deflating the egg whites too much).
Spoon blobs or heaping tablespoons of batter onto a cookie sheet, leaving approximately 1-inch between each cookie. Bake for about 30 minutes, or until firm to the touch. If you prefer chewier cookies, under bake them slightly. Remove the cookies from the oven, transfer them to a wire rack, and let rest for a 1/2 hour, or until cooled.
Feb 2019, I made them in Spain. Very good!
http://www.lilvienna.com/buchteln-sweet-austrian-yeast-buns/
try this recipe, or this buckwheat method: https://petitworldcitizen.com/2015/02/08/hazelnut-buckwheat-granola-bars/
In a big bowl:
* Bottom layer: Cooked rice noodles or brown rice
* Middle layer: [[Slaw Chez Nous]], with original dressing or whatever fits with what's on top
* Top layer: Could be [[Tofu—General Tso's]] or [[Balsamic Glaze Pork Loin|https://www.bigoven.com/recipe/crockpot-brown-sugar-balsamic-glazed-pork-tenderloin/737710]], etc.
In one large frying pan -- Double batch of this, http://thrivinghomeblog.com/2015/07/on-the-go-chicken-burritos/, but only use 2 chicken breasts for the double batch (as opposed to 4)
In another large frying pan, sautee 1 large onion, 3 cups shredded cabbage, and 3 cups chopped broccoli
Make a bunch of burritos out of it
This recipe has made the author prominent in the Instant Pot cooking community. Apparently, Indians in America are thrilled to be able to get homemade cooked-all-day taste so quickly. The original recipe is at this link:
https://twosleevers.com/instant-pot-butter-chicken/
Here's what I did:
20 ounces Roma tomatoes from Mom's garden, cut in quarters
I added 1/2 cup of water just to make sure it wasn't too dry, but that could probably be omitted.
about a half tablespoon of bottled minced garlic
about 1 T. fresh minced ginger (or an inch?)
1 1/2 t. turmeric
3/4 t. cayenne pepper
1 1/2 t. paprika
1 1/2 t. salt
1 1/2 t. garam masala
1 1/2 t. ground cumin
Mix all that well in the bottom of the pot.
Remove most of the skin and fat from 4 large bone-in chicken thighs (it was about two pounds before removing skin) and lay the chicken on the sauce.
Set the cooker to high pressure and the time to 10 minutes, after which let it release pressure for 10 minutes, then vent (using a spoon to protect your fingers).
Remove the chicken and set aside to cool a bit. Let the sauce cool for some time, then remove the meat from the bones and shred.
Then add
about half a cup of cilantro leaves
1 1/2 t. more garam masala
Puree with an immersion blender.
4 ounces butter, cut in cubes
6 ounces heavy cream
Divide the sauce in two (It was five cups total, so take out 2 1/2 cups to freeze)
To the remaining sauce dd the chicken and stir. Serve with rice, plain yogurt, coriander chutney and chapatis.
One onion, chopped
1-2 cups peeled, diced butternut squash
3 c. chicken broth or so
1-2 cups water
about 1 T. chipotle pepper in adobo, diced finely
1/2 can green beans
3/4 cup orzo pasta
2 T. heavy cream
serve with cilantro mixed in sour cream
Saute onion in olive oil. Add squash (cut in about 1/2" cubes) and chicken broth and bring to a boil. Add orzo and cook until al dente. I used the pressure cooker, and cooked at high pressure for about 3 minutes, then released pressure. Add green beans and heavy cream, plus salt to taste.
This was very tasty and unusual.
Tonight's Relief Society meeting is to feature cookies made from old family recipes. I went hunting for one, and found this, in my Dad's mother's handwriting (Aunt Melba was her sister). I made some changes, but it is pretty similar:
1/2 c. butter (I had marg to use up)
1 1/2 c. brown sugar (originally called for 2)
2 T. molasses
1 T. stevia powder (these last 2 my additions)
2 eggs (I used one powdered)
1 t. vanilla
1 1/2 c. whole white wheat flour (was 2 c. all purpose)
1/2 c. almond flour (my addition)
2 T. golden flaxseed meal (my addition)
1/2 t. salt
2 t. baking powder
1 c. coconut
(1/2 c. nuts; the almond flour was my solution)
Cook butter and sugar over low heat until bubbly. Cool, then add eggs one at a time, vanilla and dry ingredients, coconut and nuts. Mix. Bake in a 9 x 13 pan at 350 for 22 minutes. Cut in squares while still warm. I cut them in diamonds: narrow long rows, then diagonals.
Think the way the Brits use the word pudding, and think about brownie pudding, only butterscotch flavored. Here's the recipe, from recipetineats.com:
BUTTERSCOTCH PUDDING:
1/4 cup (50g) dark brown sugar, packed (Note 1)
1 1/4. cup (185g) plain flour (all purpose flour)
2.5 tsp baking powder
100g / 7 tbsp unsalted butter , melted
1 egg
1/2 cup (125ml) milk (full or low fat)
4 tbsp golden syrup (Note 2)
BUTTERSCOTCH SAUCE:
3/4 cup (150g) dark brown sugar, packed (Note 2)
2 tbsp cornflour / corn starch
2 cups (500ml) boiling water
SERVING
Vanilla ice cream
Instructions
Preheat oven to 180°C/350°F (160°C fan).
Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.
Add butter, egg, milk and golden syrup. Whisk until (mostllump free.
Scrape into baking dish and smooth surface.
Sprinkle Butterscotch Sauce sugar mixture all over surface.
Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn't break the surface of the batter).
Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.
Cut through pudding to reveal butterscotch sauce underneath.
To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!
Recipe Notes:
1. Dark brown sugar, rather than normal brown sugar, gives the pudding and the sauce a better butterscotch flavour!
2. Golden syrup is a syrup used in Australia (and other countries like UK, NZ) in baking. It has the colour of maple syrup and tastes like toffee. Sub with dark corn syrup or honey. Most of the caramel flavour in this dish comes from the dark brown sugar and the butterscotch sauce so substituting the golden syrup will be fine!
I've seen several recipes for making this, and it's simple, though time-consuming. We could try it sometime. https://www.internationaldessertsblog.com/make-golden-syrup/
This was a delicious leftover creation that Frederik made. I will try to at least write down the ingredients :)
Here's what he started out with:
cooked potatoes
tzaziki (yogurt sauce with garlic, cucumbers, parsley, etc.)
Here's what he added:
onions
vegetable broth (double strong--we used bullion cubes)--thickened at the end with flour
diced red pepper
finely sliced cabbage
Rough order of operations:
sauté onions then add cabbage
Add potatoes and peppers
Then bullion cubes, crumbled in and sauté
Then add water
about a teaspoon of flour to thicken
Then fold/gently stir in the tzaziki and enjoy!
We really like the cabbage soup recipe that Jared and Selina have on their database. Here's another one to consider trying, from the stone soup Aussie: https://thestonesoup.com/blog/2019/07/29/cabbage-soup/
Jared and Selina's soup:
3 T olive oil
½ onion chopped
2 clove garlic chopped
2 quarts water
4 cubes chicken boullion
1 t salt or to taste
½ t black pepper or to taste
½ head cabbage, roughly 1 lb, or more, cored and coarsely chopped
1 can stewed tomatoes Italian style
1 ½ T lemon juice
½ kielbasa (optional, or like ground something)
Instructions
1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. (throw in kielbasa halfway through to brown it)
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.
4. add lemon juice ~to taste
[[Apple Cake from Hardys]]
[[Apple Foam Coffee Cake]]
[[Chocolate Cake Variation]]
[[Coconut Upside Down Cake Bottoming]]
[[Lazy Daisy Oatmeal Cake]]
[[Lemon Cake from NYT]]
[[Lemon Crunch Cake]]
[[Madeira Cake]]
[[One egg cake]]
[[Pineapple Upside Down Cake]]
[[Spice cake]]
[[Swedish Almond Cake]]
[[Plum Torte]]
[[Yogurt Cake in Germany]]
I made these to send to Jared in March, 2012. I made a small batch, as we were making other kinds, too. It can be doubled without a problem.
1/2 c. butter (no substitutes)
1/4 c. brown sugar, packed (55 g)
1/2 t. vanilla
1/2 c. white whole wheat flour
1/2 t. baking soda
1 c. old fashioned oats (80-90 g)
Mix butter, sugar and vanilla until fluffy. Blend flour, soda and oats; stir into butter mixture. Chill 1-2 hours (if longer, let it warm a little before rolling). Heat oven to 350; roll dough 1/4" think on lightly floured surface. Cut in small shapes. Bake on ungreased baking sheet 10-12 minutes.
Candied ginger,
Adapted from http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe.html#lightbox-recipe-video
Ingredients
Fresh ginger root
Water
Granulated sugar
Silcone sheet or other non-stick surface
Directions
Peel the ginger root (scraping with the edge of a spoon works well) and slice into small pieces (as small as you want the pieces of candied ginger to be, although they will shrink a little). Place into a heavy saucepan with enough water to generously cover and set over medium-high heat. Cover and cook for 30 minutes or until the ginger is tender.
Transfer the ginger to a colander to drain, draining the liquid into a second heavy saucepan. Combine the liquid in the second pot with an equal amount of sugar and boil until dissolved/thickened to make ginger syrup.
Meanwhile, weigh the ginger and measure out an equal weight of sugar. Return the ginger and sugar to the pan and stir. (The original recipe says to add 1/4 cup of the drained liquid, but I've found the ginger/sugar mixture to have plenty of liquid once it heats up.)
Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. To speed up the process (if there's lots of liquid), you can spoon out some of the sugar syrup and transfer it to the second pot.
Transfer the ginger immediately to a cooling surface and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks, or in the refrigerator for longer.
In a small saucepan, combine 2/3 c. water and 2/3 c. sugar. Bring to boil over medium heat, swirling the pan until sugar dissolves and liquid is clear. Add finely minced zest of 2 oranges (about 2 T.) and boil for 5 minutes. Let zest cool in the syrup and refrigerate in a covered jar. You can use either the zest or the syrup in various ways, including glaze for Orange Shortbread Cookies, in Orange Bread, etc. You can make a larger or smaller recipe, just keeping proportions as written. Lemon syrup follows the same pattern.
CANDIED WALNUTS (or other nuts)
From Maria Forsyth
1 cup brown sugar
1/2 cup white sugar
1 tsp Karo syrup (or Agave syrup)
pinch of salt
1/2 cup sour cream (120 g)
Cook slowly to soft ball stage (235-245 F).
Add:
1 tsp vanilla
stir
Add 4-5 cups walnuts (original was 2 1/2 c) or other nuts and stir until it begins to thicken.
Pour onto waxed paper and separate nuts as it cools.
Jan 2015: I made this using a little yogurt to replace some of the sour cream maybe 30%), and 1 cup peanuts, about 6-7 cups popcorn, 1/2 c. sunflower seeds, 1/4 c. sesame seeds. I forgot the vanilla when it was supposed to be added, so drizzled just a bit on at the stirring stage. I also sprinkled on some salt while things were still wet.
1/2 c sugar
2 T butter
A pinch of salt
Some (1/4 c? 1/2 c?) milk (I just poured some in)
Popped popcorn (6-8 quarts?) in a large bowl
* Put sugar in a heavy pan over medium heat.
* Let it sit while it melts into caramel. Don't stir (at first)! (It will become a lumpy mess) However, you can pick up the pan and swish the pan around a bit as it starts to melt.
* When it has mostly melted, you can start to stir to get the last bits of sugar caramelized. Timing is a little tricky, since you don't want to go to long or it will burn too dark.
* When it's all caramel, put in the butter and stir it in. Also add the salt and the milk.
* It will become a lumpy mess, but at this point, it's OK. Just keep stirring, and eventually it smooth out and start towards becoming candy-like.
* Be sure to keep the heat lowish so it doesn't burn as it cooks.
* You can use a candy thermometer and heat to your desired degree of crunchiness (soft ball, hard ball, soft crack, etc.), or just keep dropping bits of the syrup into a glass of cold water until the result is as hard as you like it.
* Immediately remove from heat and pour over popcorn in a drizzle, stirring to mix well.
3/4 c. sugar
1/4 c. water
1/4 c. heavy cream
1 T. butter
# Mix sugar and water in a heavy saucepan.
# Heat on medium high until light amber in color
# Remove from heat, and stir in the cream (don't delay, but stir in a little at a time)
# Stir in the butter
A tip on sequence from a fan of Mark Bittman:
When caramelizing onions I usually add the oil or butter at the beginning and then they take FOREVER to cook. Well, enter Bittman. He cooks his onions in a dry pan for 20 minutes before adding the oil just so that they don't stick to the bottom. I only did one onion tonight and I was ready to add the oil in just under 15 minutes. Result? They were delicious!! 15 minutes still might seem like a lot, but if you start them first by the time you get the rest of your dinner together (tonight it was hot dogs in the grill pan with frozen peas) they will be ready.
Makes about 12 1/2 dozen: first numbers are a 1/3 batch
1 1/3 c. heavy cream 4 cups (2 pints)
2/3 c. light corn syrup 2 cups
1 1/3 c. granulated sugar 4 cups
4 T. unsalted butter, cut into small pieces 12 tablespoons (1 1/2 sticks)
shy 3 T. unsulfured molasses 1/2 cup
shy 1/2 t. pure vanilla extract 1 teaspoon
1/4 t. salt 3/4 teaspoon
shy 1/2 t. ground cinnamon 1 teaspoon
1/4 t. ground ginger 3/4 teaspoon
1/4 t. freshly grated nutmeg 3/4 teaspoon
pinch ground cloves 1/4 teaspoon
Vegetable-oil cooking spray
Directions
Lightly coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper, leaving a 2-inch overhang on short sides; spray paper. (Make sure parchment covers the whole pan - I left a tiny bit exposed on the long sides of the pan and I had to unstick the caramel with a knife)
In a large pot over high heat, bring cream, corn syrup, sugar, butter, and molasses to a boil, stirring until sugar has dissolved. Continue to cook over medium-high heat, stirring frequently, until mixture reaches 248 degrees (firm-ball stage) on a candy thermometer, about 20 minutes. (make sure this pot is at least twice the volume of your initial mixture as it grows when it reaches a boil - I used a tall stock pot)
Remove from heat, and stir in vanilla, salt, and spices (be careful to be thorough, leaving no pockets of dry spices). Immediately pour onto prepared sheet, without scraping pot. Let stand, uncovered, 24 hours at room temperature (do not move pan).
Generously coat a large cutting board with cooking spray. Lifting it by the parchment overhang, invert caramel onto the cutting board; use a sharp knife to loosen parchment, and remove. Cut into 1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. (I did not invert onto cutting board - I simply lifted caramels and parchment onto the cutting board, cut into pieces on parchment, and peeled off pieces to wrap individually.) Caramels can be stored up to 1 month in airtight containers.
Read more at Marthastewart.com: Gingerbread Caramels - Martha Stewart Recipes
Simplified, smaller recipe:
1 c. heavy cream (or light cream)
1/2 c. light corn syrup
1 c. sugar
3 T unsalted (or salted) butter, cut in pieces
1/8 c. (unsulphured) molasses
1/2 t. vanilla
1/4 t. salt
1/4 t. cinnamon
1/4 t. ground ginger (or 1/2 t. fresh grated ginger)
1/4 t. nutmeg
1/8 t. cloves
Alternately, here are the ingredients by weight:
240 g. heavy cream
150 g. light corn syrup
200 g. sugar
45 g. butter
42 g. molasses
1/2 t. vanilla
1/4 t. salt
1/4 t. cinnamon
1/4 t. ground ginger (or 1/2 t. fresh grated ginger)
1/4 t. nutmeg
1/8 t. cloves
Prep an 8x8 pan (silicone or with veg. oil spray)
Over high heat, mix first 5 ingredients (cream through molasses), bring to boil, stir until sugar dissolved
Continue stirring until 248 degrees (firm ball), ~20 minutes
Remove from heat, add vanilla and spices
Pour into prepared pan, without scraping sides of pot (although you can scrape the remains into another container)
Let stand for 24 hours, or until cool enough to devour (whichever comes first), then cut into pieces; wrap individually if desired
from "A year of slow cooking," Stephanie O'Dea
2 pounds pork shoulder
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, sliced avocado (optional)
The Directions.
Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.
This is a link to a recipe from the mindful foodie. Worth a look:
http://www.themindfulfoodie.com/2012/05/18/recipe-a-deliciously-moist-carrot-walnut-cake-with-a-coconut-lemon-frosting/
a pound of carrots, peeled and cut into 1/8th inch coins
1 T. olive oil
1/2 t. salt (coarse)
Toss carrots in oil and then salt. Lay out on a sheet pan and bake for a couple of hours at 225 degrees, until slightly shriveled, dehydrated, a little sweet, soft and chewy. You may need to move them around so they don't burn or get too crisp. I wonder if this would work in the dehydrator?
Variation, made in Leeds, UT, Oct. 8, 2014
For 2:
3 cloves garlic, minced
1/4 onion, chopped
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
oil for sauteing
salt to taste (1/2 t?)
spices: 1/4 t chicken seasoning (??), 1/8 t each cloves and ginger, 1/4 t rosemary
1/2 to 1 cup half-and-half
Sauté onions and garlic in oil. Add potatoes and carrots. Add enough water to cover. Add salt and spices. Boil until soft. Remove from heat, and blend with stick blender or in blender. Add half and half and stir until blended. Serve.
------
From Paul Dredge
5 cups grated carrots
1 cup grated potatoes
¾ cup grated onion
(we use a food processor to grate all the veggies)
1 stick butter
2 cups chicken broth
1 cup milk or cream
1 bay leaf
salt and white pepper to taste
Cook the grated stuff with the butter in a nice thick metal pan until everything is past raw, rather soft. Add broth and bay leaf and some s&p and cook on low for a couple of hours.
Remove the bay leaf and pour contents into blender, two or three cups at a time, and blend until smooth.
Add milk/cream and season to taste. Don’t boil it after the dairy goes in.
This is a recipe from Laurel's Kitchen that I've looked at for decades, but somehow never got around to until now. I made a substitution of an ingredient I often have on hand, and that helped get me over the hump. They're very tasty.
1 c. lightly toasted cashew pieces (stir in a dry frying pan until they begin to brown)
1/8 - 1/4 t. cardamom, or seeds from 2-4 pods
1 c. finely chopped dates (I packed whole dates into a cup, then chopped them in a food processor, so I used less, which meant I needed to add a few T. of water to get the mixture to hold together)
finely grated peel of one orange (I don't often have this, so I chopped some craisins up finely)
1/2 c. dried coconut, toasted and powdered in a blender (I forgot to toast, and all I had was sweetened coconut, but I would normally use the kind you get at the Indian store)
Chop cashews rather fine (but don't do in blender). Crush cardamom seeds in a mortar. Combine with dates and peel or craisins, and a little water if needed. Form into small balls and coat with coconut.
Made in Valencia, 26 Feb 2015
Oil
1/4 onion, chopped
2 large mushrooms, chopped
2 c. cauliflower, chopped
Water
1/4 c. Italian parsley, chopped
3/4 t. salt
1/4 t. rosemary
1/4 t. thyme
1/2 c.+ milk
1/4 c. heavy cream
Sauté onion in oil. Add mushrooms, cook until soft. Add cauliflower plus water to cover. Add parsley and seasonings. Bring to boil, simmer until cauliflower is soft. Blend with stick blender. Remove from heat, add milk and cream. Serve!
Adapted from bakerita.com
Stir together well:
1/2 cup water water about 110 F
4 tablespoons unsalted butter melted
2 large eggs
1 large egg yolk; (save the white for the egg wash)
In the breadmaker pan:
2 cups www flour ( about 260 g.)
1 bread flour + more if needed
1/4 cup sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 t. gluten flour
Set machine on dough, a 2-hour cycle.
Divide into 4 pieces and roll into strips, into the middle of which brush a little oil or melted butter, and sprinkle a mixture:
3 T. cocoa powder
2 T. sugar
and spread some chocolate chips, up to 1/4 cup per strip. Fold over and pinch to seal, slightly tapered ends, apparently. Then weave together. Begin as with a # lattice. More at https://www.youtube.com/watch?v=dj8tuQ1RojM
Let rise for an hour or so, brush with egg wash (white whisked with a little water). You can egg wash when shaped and then again, if preferred. Bake at 375° for 30-40 minutes until nicely browned, internal temp 195°.
Here's a prose description of weaving the bread, if you can't get to the video.
When the dough has risen, turn it out onto a floured countertop and cut it in half. Roll the first half out into a rectangle and sprinkle the chocolate chips over it. Roll the dough into a tight rope. Very carefully stretch the rope of dough as far as you think you can from each end, and cut this longer rope in half. Repeat with the second half of the dough.
Place two ropes of dough in each direction, perpendicular to each other, like a pound symbol #. Weave them so that one rope is over and the other is under where they meet. Take the four legs that come from underneath the center and cross them over the rope to it's right. Take the ropes that are now on the bottom and, again, cross each over the top rope, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the ends of the ropes under the dough with the sides of your hands to form a round shape.*
Cut up and core (but don't peel) 2 apples (sweet is good)
some chopped nuts, up to 3/4 c.
a few dates, optional
2 t. honey
1/2 t. cinnamon
1 t. grape juice, or a teaspoon of juice concentrate, any kind
Grind or otherwise finely chop and mix together, chill overnight.
In the bread maker I made a very soft roll dough:
3 cups ww flour
1 cup bread flour,
1 1/2 t. instant yeast
1 1/2 t. salt
1 t. sugar
a glug of oil
1 7/8 cup water
I used about half of the dough to make a small regular loaf, and half for this experiment.
When it had risen, I collected it into a heap and covered it with these things:
chopped cilantro, maybe 2/3 cup
a minced jalapeno pepper
1/4 c. minced scallion
about 1 cup grated cheese (a pizza blend and some sharp cheddar)
I mixed these all together in a bowl, and then sprinkled on
1/2 t. garlic salt.
Then I used a chef's knife to but the ingredients into the dough, folding, bunching, gathering in escaped toppings, etc. until it was all incorporated. I sprayed some plastic and used that to cover it and let it rise, then baked for about 30 minutes at 350. Because the dough was so soft, it didn't have the knobbly look of the loaf we had seen at a bakery, but I liked the flavor. Jon didn't think much of it, but maybe in another version he would. I thought the method of incorporating ingredients was interesting, and that's what this write-up is mostly for.
from 101 cookbooks. She suggests a blue cheese variation would be worth working on. I've included my variation here. Her cheddar version can be found at her website.
3 tablespoons unsalted butter, cut into 1/2-inch cubes (I used salted, and reduced salt to 3/4 t.)
1 1/2 cups / 7 oz / 200g whole wheat pastry flour (I'd probably just use whole white wheat flour; today I had only flour ground at the coarsest setting, so I subbed about 1/3 or 1/2 c. of all purpose)
1 teaspoon brown honey mustard
1/2 teaspoon salt ( tried 3/4 t. and sprinkling on some kosher salt and I think it was a bit salty. Try less next time)
65 g. blue cheese, crumbled or grated (possibly a bit less, as it was strong)
3/4 c. water
2 teaspoons white wine vinegar
Combine the butter, flour and salt in the bowl of a stand mixer. Mix on low speed with the paddle attachment until the mixture is crumbly and the butter starts to integrate into the mixture, about 30 seconds. Add the cheese and mix again on low speed for a few seconds.
In a measuring cup, combine the water and the vinegar. Add 6 tablespoons of the vinegar mixture to the dough and mix on medium speed for 20 seconds. Continue to add liquid, 1 tablespoon at a time, until the dough clings in a ball to the beater. Then mix for an additional 30 seconds. (I didn't add that gradually, and got it a bit soft, I think; I had less than 1/4 c. left that I didn't use) Mound the dough into a ball, wrap it in waxed paper or plastic wrap, and refrigerate for at least two hours, and up to 3 days. (I chilled for about half and hour)
Remove the dough from the refrigerator 15 minutes before you are ready to roll it out. Preheat the oven to 325F (I'm having oven temp problems, so I probably baked at 350 or so). Divide dough and roll very thin on silicone sheets. Sprinkle lightly with kosher salt, if desired (but maybe decrease salt in dough if you do). Score with pizza cutter, and bake 16-20 minutes, until browning at the edges. You can prop oven door open and let crackers cool inside, crisping. I just put them on a cooling rack.
Feb 2019 version:
1 cup www flour
1/2 c. oats
1/2 teaspoon salt
1/4 t. garlic powder
4 oz. cheese: at least 2 oz crumbled blue cheese, some parmesan, a little spicy gouda
4 tablespoons cold butter cut into pieces
4 tablespoons whey, to form dough
Mix in food processor, butter and cheeses cut into dry ingredients, then adding liquid to form a stiff dough. Can chill, or roll out as thin as possible in four batches onto silicone sheets. Salt lightly, score, bake at 375 for 10-11 minutes. I took off the browning edge crackers and baked the middle crackers for a minute or two more.
Also see [[Cheese-it crackers]] recipe.
Ingredients:
1 cup shredded cheddar cheese (or other cheese)
1 cup all-purpose flour
variation: add 1/2 c. ground rolled oals
1/4 cup cubed butter
2-3 tablespoons water
Optional:
1 teaspoon Salt
Preheat oven to 375 degrees F.
Mix all but water in food processor. Remove to bowl, add water until dough holds together. Roll out on wax paper or silicone baking sheets. Cut in squares and bake.
(Source: http://www.instructables.com/id/Make-your-own-Cheez-it-crackers/?ALLSTEPS)
From NYT: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?emc=edit_mbe_20181115&nl=morning-briefing-europe&nlid=7893598320181115&te=1
¼ cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
½ cup boiling water
Kosher salt and black pepper
⅓ pound mozzarella, coarsely grated (about 1 1/3 cups)
PREPARATION
Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
April 2019 variations in Spain: I had one 400g bottle of white beans and maybe 3/4 cup of the tomate frit in the bottle, no added sugar. I boiled up some penne pasta until not quite done and scooped some into the mix, maybe a cup or 1.5 cups, with attendant water dribbles. I didn't add boiling water. I used a heaping cup of grated gouda from the freezer, plus some fine dried breadcrumbs sprinkled on.
We have tried a variation on regular chex mix. We put about 12 cups of bulky things together, including popcorn, pretzels, some chex. Oyster crackers would work, cheerios, various things. The seasonings for the classic mix are these:
6 tablespoons melted butter (4 would probably be enough)
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
I melted the butter (this time I did 3 T. butter, 1 T. evoo, 1 T. vegetable oil), added the other seasonings, poured over dried things and tossed until evenly coated.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool (which I didn't do). Store in airtight container.
In our very small slow cooker, makes dinner for two people two days in a row
- 1 large chicken breast, cut in half
- 1 can tomato sauce, spiced like spagetti/pizza sauce (salt, pepper, italian seasoning, basil, olive oil, etc)
- 1/3 thing of sliced mushrooms (~3oz?)
- most of a bell pepper, in 1/4in cubes
- dollop (1T?) of minced garlic
- half an onion, diced
toss it all in the slow cooker, cook on low for 6.5-8 hours, however much you want. check chicken internal temp to make sure it's above 175F
very good as a sauce on pasta or rice, or eaten directly.
Adapted from http://allrecipes.com/recipe/8817/slow-cooker-chicken-cacciatore/
For boneless, skinless chicken thighs, I salted and peppered and made this sauce:
Preheat to 425.
2 T. olive oil
1 T. dijon mustard
1 T. balsamic glaze (it called for vinegar, and I couldn't find ours)
1/2 t. brown sugar
4 cloves garlic, minced
1/4 t. red pepper flakes
Blend this in a blender jar
toss the meat in the sauce and place in a silicone 8 or 9" square pan. I also added halved brussel sprouts. I baked this for 25 to 30 minutes, until chicken juices ran clear. I poured off some of the liquid and thickened it with some cornstarch dissolved in water, boiling it to thicken. It was tasty.
Ingredients:
* Eggplant (peel and slice into 1/2" slices)
* Chicken breast (cut in pieces of roughly equal size and thickness)
* Egg (1 or 2)
* Milk (to thin the eggs)
* Bread crumbs (prepackaged Italian breadcrumbs are nice)
* Parmesan or romano cheese
* Mozzarella cheese
* Tomato puree w/ Italian seasoning, or marinara sauce of choice
Preheat oven to 350.
# Prepare eggplant slices, chicken pieces, egg+milk (whisked) in a shallow pan/pie plate, bread crumbs in another pan, two greased pans
# Dip eggplant in egg mixture, then coat with bread crumbs, then place side by side in one pan. Put pan in the oven.
# Prepare the chicken in the same way, put in the other pan.Put that pan in the oven on another rack.
# After 10", turn over the eggplant and the chicken.
# After 15", check chicken and eggplant for doneness. If basically done:
# Turn up oven to 400.
# Pour some sauce over the eggplant. Layer on some grated Parmesan, mozzarella, leftover breadcrumbs and eggwash.
# Layer on the chicken pieces, then add more sauce and more cheese.
# Return to oven until heated through, 10-15"
https://twosleevers.com/chicken-korma-recipe/
It uses the Instant Pot, although any pressure cooker would work, and a slow cooker for 4 hours or so should work as well.
* Note that adding the coconut milk at the end is supposed to make it less runny. Otherwise, you can blend everything together at the beginning.
Here's what I tried:
1 large egg
1/2 cup panko (Japanese) bread crumbs
1/2 cup combo of grated Parmesan cheese, almond meal and sesame seeds (mostly almond)
1/2 teaspoon salt
1/2 teaspoon pepper
shy 1 teaspoon garlic powder
4 boneless skinless chicken breast halves (6 ounces each) total about 27 ounces
Olive oil-flavored cooking spray
4 cups fresh or frozen broccoli florets (about 10 ounces)
1 cup marinara sauce
1 cup shredded mozzarella cheese (I had cheddar)
1/4 cup minced fresh basil, optional
Directions
Preheat oven to 400°. Line a baking pan with a silicone sheet.
In a shallow bowl, whisk egg and add about 1 T. milk. In a separate shallow bowl, stir together the next five ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray.
Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart. I had tossed the broccoli with some oil, and it scorched when broiled, so that might be why). Return to oven; bake 10 minutes longer. Remove from oven.
Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.
The broccoli got singed, but otherwise wasn't quite cooked through, so I'm not sure what we might have done better. Maybe further away from the broiler, and not tossed with oil?
I recently made a pot pie with a hot water pie crust, which was easy and worked really well. From here: https://savortheflavour.com/hot-water-crust-pastry/
This 5-ingredient European pastry is made with a unique method that’s a lot easier than regular pastry. Your savory meat pies will be even more delicious with this pastry!
INGREDIENTS
scant 1/2 cup lard (90g) (I used the solid fat on top of some broth from my mom, probably turkey)
1/2 cup water (118 ml)
1 3/4 cup + 2 tablespoons all-purpose flour (225g)
1/3 cup + 2 tablespoons bread flour (50g)
1/4 teaspoon salt
INSTRUCTIONS
Place the lard and water in a small saucepan over medium heat until the lard has just melted and the water is boiling.
Meanwhile, sift the flours and salt into a medium bowl.
Once the water is boiling, immediately pour it into the flour mixture and stir until a dough forms. The dough will appear too dry at first, but it will come together as you work it.
Knead the pastry in the bowl or on a work surface until it’s smooth and has cooled a little.
Use immediately, or keep over gentle heat in a double boiler until needed.
NOTES
Using bread flour in the pastry gives it extra strength, which is ideal for hand-raised pies. Feel free to substitute it with all-purpose flour.
This pastry is wonderful for savory vegetarian and meat pies, but isn’t recommended for sweet pies.
For the filling, what you like: chicken, potatoes (cooked with two thighs, while being poached), about a cup of frozen corn, thawed, frozen diced onion, also thawed, 3/4 c. peas, cooked, a little zucchini, some celery, minced cauliflower ribs, plus some "chicken mush," broth thickened with rice meal from making rice milk.
Nadiya from Great British Baking Show had a show called Nadiya's time to eat on which this dish was featured.
For the shawarma:
2 tbsp cornflour
1 tbsp salt
1 tsp ground cumin
1 tsp dried coriander
1 tsp paprika
1 tsp ground turmeric
½ tsp ground cloves
1 tbsp cayenne ( used 1 t. cayenne and 1 t. asian ground red pepper)
1 tsp ground cinnamon
2 tbsp vegetable oil (or some)
750g boneless chicken thighs, halved (we had 670 g)
(Note: this was very salty, and too strong for the amount of chicken we had. Jon also thought it was strong on cumin, and I felt it was strong on cinnamon. So we might revisit the spices. Also, it didn't bake into a loaf as much as we expected. Perhaps we should have let it stand longer.)
To serve:
flatbreads
Instructions
Preheat the oven to 180°C/fan 160°C 350 F and lightly grease a 900g loaf tin (I used a 4x8).
For the shawarma, mix together the cornflour, salt, cumin, coriander, paprika, turmeric, cloves, cayenne and cinnamon.
Put the oil into a bowl, then add the chicken and stir it around. Add the dry spice mix and stir to coat all the chicken pieces well. Layer the pieces of chicken in the loaf tin and press down, then bake in the oven for 40 minutes.
General guidelines, cooked on a stovetop (not in a tagine, but it could be)
* 4 lbs chicken quarters, cut into pieces
* 1/2 to 1 onion, diced
* 2 to 4 garlic cloves, diced
* 1/2+ c cooked chickpease
* 1/2 c tomato chunks (canned or fresh)
* 1/2+ c cauliflower florets
* 1/2+ c carrot coins
* other veggies (potatoes, etc.)
* 1/2 to 1 c chicken broth
* Oil for frying
Spice mix
* 1 t paprika
* 1 t cumin
* 1/4 t cayenne
* 1/2 t ginger
* 1/2 t coriander
* 1/4 t cinnamon
* 1/2 t salt
* 2 T honey
* 2 T olive oil
* Cut up chicken, mix in a bowl with the spice mix. Marinate if desired.
* Sauté onions and garlic in oil, then brown chicken pieces
* Add other ingredients, cover and cook on low until chicken done and vegetable tender
Some friends in our ward made this soup for a pot luck, and it was *so good*.
Haven't tried it ourselves yet though
http://www.fortheloveofcooking.net/2008/10/chicken-tortilla-soup.html
> Shredded chicken
2 boneless, skinless chicken breasts, trimmed of any fat
3 cups of chicken broth or water
3 cloves of garlic, minced
2 tbsp sweet yellow onion, diced finely
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the chicken breasts cool then shred with two forks.
> Soup
2 tsp olive oil
2 cups of onion, diced
1 cup of celery, diced
2 cups of carrots, diced
1-2 jalapeno peppers, seeded and chopped (more if you want spicy)
4-5 cloves of garlic, chopped
2 1/2 quarts of chicken stock (I used homemade)
1 28 oz can of crushed tomatoes
1 tsp of cumin (I used about 1 1/2 tsp)
1 tsp ground coriander seed (I used about 1 1/2 tsp)
Sea salt and fresh cracked pepper to taste
1/2 a cup of fresh cilantro, chopped (divided)
6 fresh white corn tortillas
Heat the olive oil in a dutch oven over medium heat. Once hot, add onions and sauté until tender. Add the garlic and stir constantly for 60 seconds. Add the carrots, celery, jalapeno, tomatoes, broth, cumin, coriander, sea salt and pepper to taste and 1/4 cup of cilantro. Cut the 6 corn tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 30 minutes or until the vegetables are soft and the corn tortillas have melted away. Add the chicken, taste and re season if needed.
> Corn tortilla strips
5 corn tortillas
Cooking spray
Sea salt
Preheat oven to 400 degrees. Spray the baking sheet with olive oil cooking spray. Spray each side of all the tortillas & lay in a pile. Cut into thin strips & spread across the baking dish then season with sea salt. Bake in the oven until golden brown – watch them carefully because they burn easily. It usually takes about 3-5 minutes.
> Additional Toppings
1 – 2 avocados, diced
Cotija cheese, grated
Fresh cilantro (remainder from above ingredients)
Ladle soup into large soup bowls. Add some avocado, tortilla strips, a sprinkle of cheese and cilantro. Enjoy!
1 cup brown rice
1 quart chicken broth
juice of half a lemon
2 chicken breasts, cooked and cubed, 2-3 cups.
1 bunch green onion, chopped
6-8 snow peas, trimmed and cut up
2 ripe avocados, cubed
1/2 cup pecan pieces or slivered almonds, toasted
Dressing:
1/2 cup rice vinegar
1/3 cup vegetable oil
1 T. dijon mustard
2 large garlic cloves
1/2 t. salt
1/2 t. pepper
1/2 t. sugar
Combine rice, broth and juice in saucepan. Cover and simmer 1 hour till rice is tender. Drain off liquid. Whisk dressing together; add chicken, onions, peas and dressing to rice. Chill 2 hours. Add avocado and nuts and serve.
https://www.allrecipes.com/recipe/276647/instant-pot-chicken-and-dumplings/
Very good!
Daylyn shared this with Robbyn, who is making it tonight in a skillet. If it's in the crockpot, you can tweek it to use regular brown rice. I'll include those at the end.
In the crock pot,
1 pound boneless, skinless chicken breasts about 2 large breasts
2 tablespoons of olive oil
3 teaspoons of onion powder
2 teaspoons of garlic powder
3 teaspoons of chili powder
2 teaspoons of cumin
1 teaspoon of kosher salt and freshly ground pepper to taste
3 cups of low-sodium chicken broth
1 15 oz can of diced tomatoes, drained
1 14 oz can of black beans, drained and rinsed
2 3/4 cups of instant whole grain brown rice
1 1/2 cups of shredded colby jack cheese
Instructions
Place chicken breasts in slow cooker.
Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
Cook on low for about 4 hours, until chicken reaches 165 degrees.
Remove chicken breasts from slow cooker.
Turn slow cooker to high and stir in instant rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Add chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.
Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole.
1 whole boneless chicken breast, cut up, sauted
10 frozen chopped spinach, thawed
4-6 canned plum tomatoes, chopped
2 T. butter, melted
2 T. whole wheat flour, cooked into butter
1 cup milk, added gradually, for a white sauce.
1/2 t. salt
1 egg, beaten with
juice from 1/2 a lemon, beaten slowly into sauce. Return to heat and stir and cook until thickened.
2-3 T. grated Romano cheese, melted in.
Combine sauce with spinach mixture; serve with hot cooked pasta. (in a note in the red notebook 1995 this was Jon's favorite spinach sauce.)
Baked chicken, fried chicken, roasted chicken, chicken on skewers, sauted chicken
Coconut Chickpea Curry (Red)
1 small onion peeled and diced (about one cup)
2 cloves garlic large cloves of garlic, peeled and minced
2 c frozen peas
2 cans chickpeas drained and rinsed
6 ounce can tomato paste
14 ½ ounce can tomato sauce sauce (about 1.75 cups)
13 ½ ounce can coconut milk
can of coconut milk (often sold near the Thai food ingredients in the grocery store)
3 T honey
2 T curry powder
1 t salt
1 t red pepper flakes
crushed red pepper flakes
Instructions
1. Sautee the onions & garlic in a large pot, and then add everything else.
2. Simmer until done. Also works well in a crockpot, cook for a few hours or so.
We made a green salsa using about 5 tomatillos cut in half and roasted in the toaster oven for 10 minutes or so (we could have used more, and perhaps a bit more time)
Also in the salsa: some hot green chilis (hatch?)
cilantro, 1/4 cup?
onion, 1/4 cup?
garlic powder
Jon fried some tortillas (corn, maybe 5 or 6, a couple of weeks old, cut in pieces) in a bit of oil.
We added perhaps a half pound of poached chicken, in pieces. To this we added the salsa, and some water, and about 1/2 to 3/4 cup minced raw giant zucchini, because we needed a little neutral green bulk. It worked fine. Mark really loved the dish.
Feb 2019 version:
saute chopped onion in oil
one chopped jalapeno
a bunch of tomatillos, microwaved until softened, blended with the onion and jalapeno
a bunch of shredded chicken
some chicken broth or water and granules
a dozen corn tortillas cut in pieces
Simmer this together, stirring occasionally.
Serve with chopped lettuce, sour cream, chopped cilantro, a squeeze of lime. Takes me back to my missionary days....
Chili is pretty flexible. Here are basic suggestions:
You can start with a can of prepared chili and then add stuff to it, or try this:
2 cans of beans: kidney beans, black beans, pinto beans, or a combination. You can drain, or keep the liquid.
1 can chopped tomatoes (I think we have some with lime juice added in the pantry downstairs) or a smallish bottle of tomatoes from Grandma's garden
1/2 t. chili powder
1/2 t. ground cumin
1/2 t. oregano
1/2 t. salt
Heat to a simmer and taste to see what seasonings you want to adjust. Lime juice is always nice, so you can add a squirt or two. This is good served with cornbread.
Try this recipe using broiled cauliflower with the cheese. Sounds good.
http://www.theendlessmeal.com/skinny-chili-cheese-dip/?utm_source=zergnet.com&utm_medium=referral&utm_campaign=zergnet_387145
I used about 2 lbs of pork pieces from Winco labeled as "chili verde pork" as follows:
Brown pork in some oil. It stuck a little, and I didn't want to burn that part, so I cooked the onions in a different pan.
Saute a large onion, diced, then add and saute:
about 2 cloves' worth of minced garlic
a chopped pasilla chili (large)
a jalapeño pepper, minced (seeds removed)
Add the meat and stir well.
Add some cumin, maybe a teaspoon, and
1/2 t. salt.
Puree about 2 cups' worth of tomatillos and 2 serrano chilis; add to meat mixture.
Add 1-2 cups of water and some chicken stock powder and simmer for about half an hour. Mix some cornstarch with cold water and add, simmering to thicken the sauce a bit.
I processed about half a cup of cilantro, but we added it at the table rather than combining here.
We used a slotted spoon, saving the sauce for later, and served with with grated cheese, chopped lettuce, black beans, salsa, guacamole, cilantro. It was delicious. The leftovers we might do a stew with, or more of the same.
Chip Towers is basically a pile of chips with Mexican-type things piled on, though we've done some odd things in the past. We often have
peas
rice
refried beans
some meat, like shredded chicken, or fajita stuff (fried peppers and onions with meat)
chopped lettuce
grated cheese
sour cream (with fat, if possible)
salsa
1 1/2 cups bread flour
1 cup whole white wheat flour
1/3 c. plus 1 T. cocoa
2 Tablespoons farina/semolina/germade
2 t. instant yeast
55 g. butter, melted
60 g. caramel solid stuff from the fridge, maybe 75 g. brown sugar
2 T. white sugar
1 egg
warm milk to make a stiff dough
1/2 cup chopped walnuts
1/2 cup chocolate chips
Let rise, punch down, form into buns or logs or a loaf. Bake at 350 until done. A light glaze or frosting is a possibility.
I did a Chocolate Cake Variation of the One Egg Cake as a bundt cake for Anna's graduation party, as follows:
1 c. all purpose flour
1/2 c. white whole wheat flour
1/2 c. sifted cocoa powder
1 1/4 c. sugar
1/3 c. soft butter
2 1/2 t. baking powder
1 t. salt
2/3 c. milk (could increase by a few T.)
Mix as described in One Egg Cake. For last ingredients (1/3 c. milk, 1 egg, 1 t. vanilla), I added a few T. of milk, but it might be better to do that in the first mixing. Batter was quite thick. It baked at 350 in the greased and floured bundt pan for 55 minutes.Type the text for 'Chocolate Cake Variation'
From here: http://www.simple-veganista.com/2013/09/chocolate-chip-banana-bread-bites.html
Ingredients
2 very ripe bananas, mashed
1 cup oats, rolled or quick (I used GF)
1/2 teaspoon cinnamon
1/4 t. salt (or so)
small handful semi-sweet chocolate chips (I used 1/3 cup)
1/4 c. fine coconut, unsweetened
1/4 t. vanilla, or less
Optional add-ins:
dash of vanilla extract
shredded coconut
chopped nuts
dried fruit
a few tablespoons nut butter
Preheat oven to 350 degrees F.
In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes).
Grease a cookie sheet lightly with coconut oil or line with silpat. Using a tablespoon, scoop mixture and place on cookie sheet. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. Should get anywhere from 12 -16 depending on the size you scoop out, if it was a heaping tablespoon or not.
Bake in oven for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating. Store leftovers loosely covered and eat within a day or two.
Notes:
The riper the banana, the sweeter your end result will be. I’ve used rolled oats (like you see here) and quick oats, both with great success. Also, I’ve had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana.
I’ve made this recipe many times since sharing. I find that each time my mixture might be a little different. It’s never been too dry but sometimes seems too wet. This may be that my bananas were large, or extra ripe and soft. If you happen to think the mixture is too wet, add more oats.
You can play around with adding more bananas and oats making a larger batch as well. Since these don’t spread on the baking sheet. I’ve made 24 on an average baking sheet.
Try using this DIY Muesli Mix in place of plain oats. It delicious and makes it more of a trail cookie!
Enjoy this easy recipe often!
This is for eating straight, without waiting for baking. It's a little more food-like (less sweet) than some.
1 c. w.w. flour
1/4 c. brown sugar
1/4 t. salt
1 T light oil
1/2 t. vanilla
1/2 mashed ripe banana
shy 1/4 c. honey, agave nectar or maple syrup
a little milk or water to get to cookie dough consistency
chocolate chips to taste
optional: chopped nuts, seeds, raisins, peanut butter....
Stir together, moosh, eat!
I love the classic Tollhouse cookie recipe, but the reason for the lovin' is also the reason they aren't very good for you.
I did a slight mod or two, and I think they turned out just as scrumtious, with the added benefit of 25% less fat, 50% less saturated fat, and a few other mods.
1 c. whole wheat flour
1 c. rolled oats, ground in a blender to a flour
1/4+ c. white flour (add to the ground oats to make a cup, plus add 1/4 c.)
1 t. baking soda
1 t. salt
1/2 c. (1 stick) butter, softened
1/4 c. oil
1/4 c. (packed) finely grated summer squash (no kidding - you really don't taste it. I assume apple sauce could work here as well)
3/4 c. white sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
Chocolate chips (I used 1 1/4 cups, which seemed plenty)
Chopped nuts (I added 1 c. pecans + 1/2 c. peanuts)
Optional: 1/3 c. ground unsweetened coconut
Mix dry ingredients. Cream fats, squash and sugars, then add vanilla and eggs. Gradually stir in dry ingredients. Mix in chocolate, etc.
Bake at 350 for 8-12 minutes. (They will still be very soft.) Let cool on the pan until the deflate and harden a bit, then cool on a rack.
Valencia version 2017
1/2 c. (60 g) ww flour
1/2 c. (50 g) oats ground to flour
1/8 + c. (25 g) white flour
1/2 tsp. (3 g) baking soda
1/2 tsp. (3 g) salt
50 g. butter
1-2 T. (28 g) oil
1/8 c. (40 g) mashed white beans
1 egg
1/2 tsp. vanilla
100 g. white sugar
40 g. brown sugar
1/2 c. chocolate chips or chunks
1/4. c. nuts
I had to add another 2 T. or so of white flour, as these were pretty soft. I might do a little more white beans and cut out the oil. I also added 1 T. of mixed seeds. Bake at 375 for about 8-10 minutes.
This is the recipe that one of the kids illustrated with a large drawing of a circle with many scribbled circles representing chocolate chips.
1 3/4 c. brown sugar (350-380g)
1 c. butter
2 eggs
2 t. vanilla
2 T. milk
2 c. whole wheat flour
2 c. oats, ground to flour
3/4 t. salt
1 t. baking soda
up to 2 cups chocolate chips
nuts, if desired.
Cream butter and sugar, mix eggs in well, add vanilla and milk and mix. Mix dry ingredients together (sifting baking soda in) and add to wet ingredients to mix. Stir in chips and nuts. Bake at 350 for 8-10 minutes.
A few elaborate options:
http://cakeoversteak.com/quest-for-the-best-chocolate-chip-cookies/
http://cakeoversteak.com/my-ultimate-chocolate-chip-cookie-recipe/
113 g. salted butter
105 g. brown sugar
50 g. sugar
1 medium egg
7 g. vanilla
120 g. flour
50 g. oats
3/4 t. baking soda
3/4 t. vinegar
1/2 t. kosher salt
170 g. (1 cup) chocolate chips
In one bowl, mix flour, oats, salt. In another bowl, cream softened butter with sugar, egg, vanilla, vinegar and soda. Add the dry ingredients and stir together, then stir in chocolate chips. In our Progreso house, bake cookies in an oven preheated with top and bottom elements, but bake only with bottom element, for about 7 minutes.
I read a blog post recently about lots of health benefits of chocolate, but they tend to get swallowed up by the downsides of sugar. This recipe isn't sugar free, but it's better than some. This is a half batch, which fits nicely into a pan that can toast in the toaster oven of the summer kitchen on the porch. It's probably best to make it in small batches anyway.
35-40 g. melted butter
30-35 g honey/agave combination
15-20 g. cocoa powder
75 g coconut (I used sweetened, because we have it to use up; the tiny ground coconut we usually have might be too small here)
125 g. nuts and seeds: I used some Brazil nuts, some pecans, some pumpkin seeds and some flax seeds
1 c. old fashioned oats (these weren't called for in the original recipe; everyone's anti-grain these days, but I thought it would be good, and it was)
Combine the butter, sweetener and cocoa well. Mix with the other ingredients and place in a pan, probably 9x9 or 10x12. Bake at about 300 for about 20 minutes; it's a little hard to tell when the coconut is toasted because of the chocolate, but sniffing is helpful. Cool in the pan and break up into chunks. I saw this referred to as a granola, but I'll just be snacking on it.
Here's the recipe I based mine on, from the stonesoup blog that sends me emails:
Chocolatey Coconut Granola
Adapted from the ‘I Quit Sugar Chocolate Cookbook‘ by Sarah Wilson.
If the thought of chocolate for breakfast gets you excited, I highly recommend starting with this granola. It’s seriously delicious served on top of home made natural yoghurt or coconut yoghurt. And in case you’re wondering, I have chia seed bran in the bottom of the glass in the photo above.
Sarah uses rice malt syrup to sweeten many of her recipes. Most good health food stores will stock it, but you could use honey instead. I really love the flavor of rice malt syrup, it’s not super sweet and has a lovely malty slightly carameley flavour. I also love that it’s a natural ingredient produced from brown rice.
75g (3oz) butter or coconut oil
3 tablespoons rice malt syrup
30g (1/3 cup) cocoa powder, preferably raw
150g (5oz) coconut flakes
250g (9oz) chopped nuts
1. Preheat your oven to 150C (300F).
2. Melt butter or coconut oil in a small saucepan. Add rice malt syrup and cocoa powder. Stir.
3. Combine coconut and nuts in a bowl. Stir in the cocoa syrup mixture until the flakes are just coated.
4. Spread mixture on a baking tray. Bake for 25-30 minutes, stirring every 10 minutes or so. Stop when the coconut is well browned (which can be difficult to tell through the cocoa) or everything tastes roasted and yummy.
5. Cool and transfer to an airtight container. Will keep for a few months at room temperature.
VARIATIONS
optional additives – Sarah also includes cinnamon (1 teaspoon), chia seeds (2 tablespoons) and cocoa nibs (2 tablespoons) in her recipe. So feel free to add in any or all of these. But honestly I prefer this simple 5 ingredient version.
different nuts – I used brazil nuts and pecans but feel free to use any nut you like.
different sweetener / no rice malt syrup – If you can find rice malt syrup or aren’t interested in investing in a new sweetener, feel free to use honey instead. Glucose syrup or dextrose could also be used. Or if you have stevia in the house that’s another option.
vegan – make sure you use coconut oil instead of the butter.
nut-free - if you’re catering for nut allergies, you could replace the nuts with extra coconut (just double the amount of coconut and skip the nuts) or use a combo of coconut and seeds such as pumpkin seeds and sunflower seeds – whatever you feel like.
13 oz (400 ml) whipping cream
7 oz (200 gr) chocolate-hazelnut cream, such as Nocilla or Nutella
3.5 oz (100 gr) dark chocolate bar with at least 70% cocoa
5 large eggs
1/3 cup (2.5 oz or 75 gr) granulated sugar
1.75 oz (50gr) chopped almonds
4 oz (112 gr) butter
2 cups crushed Maria crackers (or graham crackers)
2 egg whites
cocoa powder (unsweetened) for dusting
Place a rack in the center and heat the oven to 360F (180C) degrees.
Prepare the filling. Pour the whipping cream into a medium sauce pan and heat on medium. When cream is hot, but not yet boiling, add the chocolate-hazelnut cream. Break the dark chocolate into pieces and add to pan. Reduce the heat to low, and stir until the chocolate melts. Remove from heat.
Crack the eggs into a medium mixing bowl.
Add the sugar and beat until mixture is creamy and light yellow in color.
Add the egg mixture to the chocolate and cream. Beat for several minutes, then allow to cool. When the chocolate-cream mixture cools enough to have a film on top, stir in a tablespoon of chopped almonds. Set aside.
Prepare the cracker crust. Melt the butter on the stove or in the microwave oven. Crush the crackers and add to the butter. Beat the egg whites and fold into the crackers. Spread the mixture over the bottom and up the sides of a 8-inch springform pan. Bake on center rack of hot oven for about 5 minutes and remove.
Fill and bake the cake. Pour the chocolate filling into the crust, and bake on center rack of oven for 30 minutes, or until knife inserted in the center comes out clean. Allow to cool on counter.
Make the topping. Dust the top of the cake with cocoa powder with the help of a sieve or flour sifter. Sprinkle the rest of the chopped almonds over the top.
Refrigerate until ready to serve. Carefully unmold sides and cut into 8-10 slices.
We made this for Jon's visit from Spain in 2015. We served it with a raspberry mixture described below. Very delicious. Adapted from Martha Stuart: http://www.marthastewart.com/314844/tofu-chocolate-mousse
1 pkg silken tofu, 12.3 oz (I used extra firm, but I think you can use any kind)
4.5 oz chocolate (I used some dark baking chocolate; semi-sweet chocolate chips are often used)
a spoonful or two of almond butter, optional
some pure vanilla: 1/4 t. or more
2 T. agave nectar
Blend the tofu in a pint jar fitted to the blender blade. Add almond, vanilla and agave. Melt chopped chocolate 30 seconds at a time, stir smooth. Blend into tofu mixture so it's entirely mixed.
Divide into glasses, and chill well. To serve, you can top with a raspberry mixture if desired. Take frozen raspberries (3/4 cup?) and stir them with whipping cream (1/4 to 1/2 cup?) until it makes a thick paste. Top the mousse with this, and serve topped with lightly sweetened whipped cream.
Made in Spain, took less than 10" (with right ingredients in the fridge)
* Coconut cream (chilled, the thick cream half of a 400 ml can of coconut milk)
* Heavy whipping cream (chilled, 100 ml, or half of 200 ml carton)
* [[Chocolate Sauce]] (chilled, amount to taste—not sure how much)
* Vanilla extract, 1/4 t.
1. Whip coconut cream
2. Add cream and whip some more (or could try whipping cream separately and folding together)
3. Add chocolate sauce (to taste) and vanilla extract, whip
4. Devour or chill
4 egg yolks
¼ c sugar (50 g)
1 c heavy cream (160 g)
6 oz dark chocolate
or semisweet chocolate chips (1 cup, 160 g)
1 ½ c heavy cream (240 g.)
Instructions
1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
2. Gradually beat in sugar.
3. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.
4. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
5. Put chocolate chips into a bowl.
6. Pour half of the egg-cream mixture into the bowl and let sit for 30 seconds, before stirring. Then pour in the rest and stir all together. The mixture should *not* have oil separated - if it does, the resulting mousse will be less smooth.
7. Cover and refrigerate about 2 hours.
8. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream with a rubber scraper.
9. Chill for at least an hour, 2-3 is best. If you eat it without chilling, it's pretty tasty, but if you wait, then it's astoundingly good.
I was going to call these Chocolate tossed cookies, but that has another, less pleasant meaning, and I only mean that they were tossed together in a hurry, to have something to test our new oven with.
1/2 c. oil
shy cup sugar (3/4? I made them last week, and now can't remember for sure)
1 egg
1/2 c. cocoa powder, sifted
1 1/2 c. flour (half whole wheat)
1/2 t. salt
1 t. baking powder
Mix wet ingredients, separately stir together dry ingredients, combine well. Chill if you have time; I obviously didn't. I used my small cookie scoop, then split the balls in half, and just touched one side down in granulated sugar, then baked 18 on a sheet. The second batch I flattened with the tines of a fork, like peanut butter cookies. Bake about 9 minutes. With the new small oven 350 was plenty hot. They're nice; they remind me a bit of the shortbread cookies that use the Spanish hot chocolate mix.
''5 Servings''
//From Tightwad Gazette//
!A.
3 T. cornstarch
4 T. sugar
1/8 t. salt
1/4 c. milk
!B.
1 3/4 c. milk
6 T. cocoa
!C.
1 t. vanilla
!Steps
# Mix A.
# Mix B. in heavy saucepan, heat on low
# Slowly stir in A., stirring constantly
# Cook about 15 minutes, until thick and no longer raw tasting
# Cool, add vanilla
This is a hybrid. It's pretty soft to begin with, but set up better overnight.
Sift together
1/2 c. sugar
1/3 c. cocoa powder
1/8 t. salt
2 T. cornstarch
1 T. flour
In a double boiler, stir in gradually to the above mixture
1 3/4 c. low fat milk
Heat over boiling water until well thickened. Remove from heat and add 1 t. vanilla. Pour into pie shell or cups. Cover with plastic to prevent a skin forming. Chill well. 2 cups of milk rather than 1 3/4 would be fine for pudding.
1 1/2 c water
1 1/2 c sugar
1 c cocoa
1 dash salt
1 t vanilla
Cook all but vanilla on low, whisk together, simmer until well blended. Remove from heat and add vanilla.
For a thicker sauce, reduce the amount of water. (Not sure how much.)
We made these in Valencia: a small batch, with measures we could do there.
Mix in Flower bowl or blue pot:
1/2 c. flour (glass teacup), or 70 g
1/2 c. integral (ww) 70 g
1/2 c. sugar, or 80-90 g
3 or so T. hot cocoa mix, 30 g (or chocolate powder magro)
1/2 t. salt (fill to line in white teaspoon)
1/2 t. baking powder
Work in:
3 T. butter or better butter, about 38-40 g
2 T. oil (25 g)
1 T. milk, or more if needed (15-30 g)
1/3 cup chopped walnuts
Mix well; it will be quite crumbly. Add just a little milk at a time if it won't hold together at all. Form into a log. Divide log so some can get mixins, some plain for kids. I have added chopped nuts (pecans or hazelnuts), or finely shredded coconut. Cut in rounds, or use white tablespoon as cookie scoop. Bake at 175 C on silicone mat for 8-10 minutes. These are best when warm. Jared really liked these.
If you want to add an egg, these can be made as a bar cookie.
For a slightly larger batch:
100 g flour
100 g integral flour
100 g sugar, or 125 if using cocoa powder, not drink mix
1/2 t. salt
1/2 t. baking soda
50 g. chocolate magro (like nestle's quick, I think.can be mixed cold) or 20 g. cocoa, with sugar adjustment
50 g. butter
3 T. oil (37 g)
3 or 4 T. leche entera
chopped walnuts: 38-50 g.
I mixed dry ingredients together, then used the back of a half cup measure to smoosh everything else together before adding the milk. This year's oven has no temperature markings, so we have the temp set at 7 oclock, which seems a little hot. We'll see.
Another variation, upon emptying the kitchen:
It's July 4th, and the sister missionaries felt the need to stage a celebration. We're trying to get rid of all our ingredients, so here's what we did:
35 g. chocolate magro
40 g. nutella (generic)
115 g. sugar
225 g. flour (about 140 white, rest integral)
1/2 t. salt, plus a bit
1/2 t. baking soda, plus a bit
25 g. oil
50 g. butter (this was from failed whipped cream: the fridge is dying, so the cream wasn't cold, and we've got a stick blender with a whisk, and a milk box to mix in, and it went to butter and vanillaish whey)
liquid from the failed cream, maybe 1/4 cup or 1/3
We had already gotten rid of the walnuts, so these are just plain. The dough was softer than before. I used the pink tablespoon as a mold, but it stuck, so I did what I could. I laid about half the cookie half-moons into some dried coconut (very fine). I baked them about 9 minutes at a little before 7. They crackled a little.
Kind of an experiment, but mighty tasty. It's not too sweet, not too rich, but plenty decadent.
Lightly oil a springform pan or pie tin
Crust:
1 c. oatmeal, partially ground/chopped in food processor
1/4 c. whole wheat flour
1/2 t. salt
1/2 t. baking powder
1/4 c sugar
2 T melted butter
1 T oil
a little water to hold it together
Filling (very thin -- double everything to make it more like a typical cheesecake):
2 oz. baking chocolate
4 oz. cream cheese or neufchatel cheese
? oz. silken tofu (4 - 8 oz, I think)
2/3 c. - 1 c. sugar
2 T milk
1 egg
Preheat oven to 350.
1. Melt butter, mix with dry crust ingredients and oil. Add enough water to make it stick together.
2. Press crust into bottom of pan; cook for 15-20 minutes
3. Melt chocolate in microwave or double boiler until smooth
4. Blend tofu in food processor
5. Add cream cheese, blend until smooth, then add chocolate, milk and sugar (sweeten to taste); blend smooth
6. Add egg, blend smooth
7. Pour into pan with crust when it come out of the oven.
8. Bake until center almost set, 20-30" (or more if doubling the recipe)
9. Turn off oven, leaving the cake in for another while (1/2 hour?)
This was a great fancy birthday treat: we all worked together on it, it made enough that all three of us got stuffed (and Gma and Gpa each got two), and was something of a production without being too hard.
Here's the starting point for churros: https://www.justataste.com/easy-homemade-churros-chocolate-sauce-recipe/
Here was our process. I mixed up ingredients for chocolate a la taza and had it ready to heat, and while that was heating, we heated the water mixture for the churros. We also started heating the oil in the largish turquoise pot. Jon used a wire mesh to make a holder for the digital thermometer, and it worked amazingly well.
For the churros:
INGREDIENTS
FOR THE COATING:
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
FOR THE CHURROS:
1 1/2 Tablespoons white sugar
1 cup water
1/2 teaspoon salt
2 Tablespoons vegetable oil, plus more for frying
1 cup all-purpose flour
MAKE THE COATING:
In a small, shallow bowl, stir together the sugar and cinnamon. (I put this in an oval plastic container which made coating the churros easy.)
MAKE THE CHURROS:
In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
Heat 2 to 3 inches of vegetable oil (maybe almost 4 cups) in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional). (We used a Wilton 1 M tip borrowed from Jenny Gillman. Also, the disposable Wilton bag split, so we pulled a nylon bag my mom had over the top and kept going.)
Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe three or four churros into the oil at a time, frying them until they're golden brown and cooked through.
Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
For the chocolate, which you make at the beginning:
35 g. cocoa powder
75 g. plus 2 T. sugar (we had to add because it wasn't sweet enough, and I'm not sure of the weight of what we added)
pinch salt
1/2 T. cornstarch
The original recipe called for mixing cold water until smooth, then heating. We used whole milk until it seemed about right. It also called for vanilla, but we forgot to put it in.
Using fresh yeast and white bread flour, this worked great. I'll try some whole wheat mix next.
http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread )
"This is a formula originally posted on usenet in the great alt.bread.recipes group by Jason Molina all credit to him and the 'King of Gloop', I'm reposting it here for those that missed it there. I've made this quite a few times and it's always a huge hit. Giant bubbles and a golden crust. Best part is you can do the whole thing in about 4-5 hours. It does not use the traditional stretch/fold method for a ciabatta because it's so damn wet, the only stretch is the final shaping."
Ciabatta Bread Ciabatta Bread
Variation 1
500g bread flour
475g (~2 cups) water
2 tsp. yeast
15g salt
Variation 2 (Semolina, haven't tried yet)
350g bread flour
150g semolina flour
475-485g (~2cups) water
2tsp. yeast
15g salt
In Kitchen Aid style mixer: Mix all ingredients roughly till combined with a wooden spoon, let it rest for 10 minutes.
With the hook to prevent the dough from crawling into the guts of the mixer, beat the living daylights out of the batter; it will start out like pancake batter but in anywhere from 10 to 30 minutes it will set up and work like a very sticky dough. if it starts climbing too soon, then switch to the hook. You'll know it's done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl. I mean this literally about the climbing, i once didn't pay attention and it climbed up my paddle into the greasy inner workings of the mixer. It was not pretty! Anyway, it will definitely pass the windowpane test.
Place into a well oiled container and let it triple! it must triple! For me this takes about 2.5 hours (Mine was closer to 1.5. I measured how high the dough was in an ice cream bucket, and then measured up to triple and marked it so I would know when.)
Empty on to a floured counter (scrape if you must, however you can get the gloop out), cut into 4 pieces. Spray with oil and dust with lots o' flour. Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F. (I waited 15 min, then preheated, and it was just right.) (I'm interested in trying to put the dough onto the floured counter rather neatly because that will be the top of the bread. My first ones were a little haphazard.)
After 45 minutes or so the loaves should be puffy and wobbly, now it's iron fist, velvet glove time. Pick up and stretch into your final ciabatta shape (~10" oblong rectangle) and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout), and onto parchment or a heavily floured peel. Try to do it in one motion and be gentle, it might look like you've ruined them completely, but the oven spring is immense on these things. (Once I want to see what it's like baking without flipping.)
Bake at 500F until they are 205F in the center (about 15-20 minutes. I only got to 200 before the first one came out, but very tasty), rotating 180 degrees half way through. Some people like to turn the oven down to 450F after 10 minutes, but whatever floats your boat. I usually bake in 2 batches.
This next version was not super successful, but I was using yeast past its prime. Try again with fresh. from this source: https://www.bakedbyanintrovert.com/ciabatta-bread/
4 and 1/4 cups (553 g) bread flour, divided
2 cups (480 g) water, divided
1/4 teaspoon instant yeast, or active dry yeast* SEE NOTE 1
1 and 1/2 teaspoons salt
1/2 teaspoon olive oil
INSTRUCTIONS
Make the sponge
In a medium-sized bowl combine 1 and 1/2 cups (200g) of the flour, 1 cup (240ml) of the water, and yeast. Stir with a wooden spoon until the mixture is well mixed and free of lumps.
Cover the bowl will plastic wrap and refrigerate overnight, at least 12 hours but up to 24 hours. This will add a lot of structure and flavor to the finished bread.
Make the bread
Remove the sponge from the refrigerator and add the remaining water. Gently run a rubber spatula around the outer edge to release the sponge from the bowl. The water you just added will make this easier.
Transfer the sponge mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the remaining flour and salt.
Beat on low speed for 1 minute. Turn the speed up one notch and beat for another minute. Then turn the speed up one more notch and beat until the dough starts to release from the sides of the bowl, about 4 minutes.
Drizzle the olive oil in a large bowl and rub it around to evenly coat the inside of the bowl. With wet hands, transfer the dough to the bowl. Cover with plastic wrap and let rise for 45 minutes.
Using a well-greased scraper, gently fold the dough over onto itself. Cover with plastic wrap and let rise for another 45 minutes. Repeat this step once more and let the dough rise for a final 45 minutes.
Liberally flour your work surface with flour and let the dough slide out of the bowl onto the counter. Be very gently here so you don’t knock all the air out of the dough and try to handle the dough as little as possible.
Liberally dust the top of the dough with flour. Using 2 well-floured bench scrapers, carefully manipulate the dough from the sides to form a square. Take care not to put pressure on top of the dough.
Cut the dough in half, down the middle of the square. Gently shape each half into 2 loaves by using the bench scrapers to manipulate the sides.
Lay a lint-free baking towel over a large baking sheet and liberally dust it with flour. Using both bench scrapers, slide them under both ends of the dough and transfer the dough to the prepared cloth. Fold the cloth up in the middle to separate and support the loaf. Repeat with the remaining loaf.
Cover the dough with another lint-free cloth and let it rest for 20 minutes.
Meanwhile, adjust the oven rack to the lowest position. Place a large inverted baking sheet on the rack and preheat the oven to 450F.
Cut 2 pieces of parchment paper to about 12×6-inches. Place the parchment paper on a pizza peel or inverted rimmed baking sheet.
Using the cloth, gently roll the first dough loaf over to loosen it. Carefully slide your fingers under each end of the dough and transfer it to the prepared parchment paper. Repeat with the second loaf.
Dust off any excess flour and spray the loaves lightly with water
Carefully slide the parchment with loaves on the heated baking sheet in the oven using a jerking motion.
Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is a deep golden brown, about 22-27 minutes. The internal temperature of the bread should be 205-210°F.
Transfer to an oven rack to cool completely before slicing and serving.
Next I'll try the recipe at this link: http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
For the biga:
Mix together well and leave for 12-20 hours until quite bubbly
1 cup whole white wheat flour
3/4 cup bread flour
1/8 t. instant yeast
1 cup water
Dough:
the biga from the previous night
1 cup whole wheat flour (also try 1 1/2 cup whole wheat flour and decrease bread flour to 1 cup)
1 1/2 cup bread flour
1/2 cup water
1 1/2 t. salt
1/2 t. instant yeast
After mixing and the first rise, add the cheese:
1/2 to 3/4 cup crumbled gorgonzola cheese, added during second kneading
The dough can be mixed in the bread machine, and the cheese added so it gets kneaded in at the end. I didn't get it in in time for the machine to do it, so I worked it in by hand. It was a bit difficult, and required a little extra flour. Shape into two oblong loaves and let rise for at least an hour, then preheat to 450. Total second rise is perhaps 90 minutes, by the time the oven is hot. I had the loaves on parchment, and slid that onto the thick baking stone, and bakes for 22 minutes, then cooled for about 10. Nice color and flavor. This is adapted from a recipe for Asiago Ciabatta from King Arthur flour.
Given how these are made, they're not really muffins, but rather cake. But we can give them a try.
Courtesy Yankee Magazine
Total Time: 55 minutes
Hands-On Time: 20 minutes
Yield: 12 muffins
Ingredients for Muffins
2 cups sweet apple cider
1/2 cup unsalted butter, softened, plus more for pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
Instructions
Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.
Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.
Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.
In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes.
Ingredients for Topping
3/4 cup granulated sugar
3 tablespoons ground cinnamon
4 tablespoons salted butter, melted
Instructions
Now, prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature.
3/4 t. cinnamon plus 1 1/2 cinnamon
8 T. sugar, divided
1 c. quick oats, ground to flour
1 c. whole white wheat flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. buttermilk, or sour milk, or whey
1/2 c. unsweetened applesauce
2-3 T. canola oil
1 1/2 t. vanilla
Mix 3/4 t. cinnamon with 3 T. sugar and set aside. Mix wet ingredients together. In a large bowl, combine dry ingredients (including the 1 1/2 t. cinnamon and and 5 T. sugar), sifting leavening to make sure there are no lumps. Fold wet ingredients into dry, being careful not to overmix. Pour half the batter into a 9x5 oiled loaf pan or a 9x9 oiled cake pan. Sprinkle with half the cinnamon sugar mixture. pour on the rest of the batter, and sprinkle the top with the rest of the cinnamon sugar. Bake at 350 for 25-40 minutes, until wooden pick comes out clean. You can reduce the cinnamon if it's too strong. This would also be good with chopped nuts.
Try this:
http://chocolatecoveredkatie.com/2011/09/09/cinnamon-roll-baked-oatmeal/
from NYT Cooking:
YIELDOne 9-inch loaf
TIME1 hour 30 minutes, plus 2 hours’ risingSaved Add to a collection Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter
Cinnamon Roll Bread
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that’s surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.
American, Breads, Butter, Cinnamon, Instant Yeast, Milk, Breakfast, Brunch, Snack Mark as Cooked 105 ratings
INGREDIENTS
FOR THE DOUGH:
Nonstick cooking spray
1 cup/240 milliliters whole milk
3 cups/385 grams all-purpose flour
⅓ cup/65 grams granulated sugar
2 teaspoons instant yeast
½ teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
1 large egg, at room temperature
FOR THE FILLING AND FINISHING:
8 tablespoons/115 grams unsalted butter (1 stick), melted
⅔ cup/145 grams light brown sugar
¼ cup/30 grams all-purpose flour, plus more for rolling
2 ½ teaspoons ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon fine sea salt
1 large egg
FOR THE GLAZE:
1 cup/125 grams confectioners’ sugar
3 tablespoons heavy cream, plus more as needed
1 teaspoon vanilla extract
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PREPARATION
Grease a 9-inch loaf pan with nonstick cooking spray and line with a parchment paper sling, leaving a 2-inch overhang on the long sides.
Pour the milk into a small pot and heat over low until it’s just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk, butter and egg and mix on low speed until the dough comes together, about 3 minutes. Scrape the bowl well, and mix on medium speed for another 3 minutes.
Transfer to a lightly greased medium bowl and cover with plastic wrap. Let rise until puffy and almost doubled in size, 45 minutes to 1 hour.
While the dough rises, make the filling: In a medium bowl, whisk the butter and brown sugar until well combined. Whisk in the flour, cinnamon, vanilla and salt until well incorporated.
When the dough has risen, roll it out into into a rectangle (about 12 by 20 inches) on a lightly floured surface using a lightly floured rolling pin. Spread the filling over the dough in an even layer all the way to the edges. Starting on one of the long sides, tightly roll up the dough crosswise into a 20-inch log. Gently stretch the log to make it about 24 inches long.
Use a sharp or serrated knife to cut the dough into 16 1 1/2-inch-thick pieces. Arrange the cinnamon rolls in the loaf pan: Place two rows of six pieces each at the bottom of the pan, side-by-side, seam-side down and tightly packed with the swirls facing the ends of the pan. Arrange the remaining four pieces in the center on top of those on the bottom.
Loosely cover the loaf with plastic wrap and let rise until the dough comes about 1 inch over the top edge of the pan, about 1 hour (it can be more if your room temperature is cooler). Toward the end of the rise time, heat the oven to 350 degrees.
Make an egg wash by lightly beating one egg and 1 tablespoon water together. Brush the loaf with the egg wash, then bake until the loaf has an internal temperature of 200 degrees, about 50 to 55 minutes. The loaf will brown quickly; tent it with foil after 20 to 25 minutes for the remainder of baking time.
While the loaf bakes, make the glaze: In a medium bowl, whisk the confectioners’ sugar, cream and vanilla to combine. The mixture should be thick, more like a frosting than a glaze. Add more cream if needed to achieve a smooth texture. Cover with plastic wrap, pressing the wrap into the surface of the frosting so the surface doesn’t harden.
Let the bread cool in the pan for 15 minutes. Use a small offset spatula to loosen the loaf from the short edges of the pan, then lift out the loaf using the parchment paper and cool for at least 30 minutes on a cooling rack before applying the frosting. Spread the frosting in an even layer over the surface of the loaf.
Jon asked for cinnamon rolls, and I asked him how he wanted them to be. He said, "I can't tell you because you won't respect me in the morning." He meant that he would want them to be very decadent. I made this batch, and he seemed very happy.
The roll dough recipe is essentially the babka dough from Mollie Katzen via Kelly Guarino.
1/4 c. warm water
1 1/4 t. yeast
45 g. sugar
1 1/4 t. salt
125 g. plain yogurt
1 medium or large egg, beaten
50 g butter, melted
200 g. strong flour (con fuerza: bread flour)
100 g. integral (whole wheat)
50 g. all purpose flour
to top dough:
better butter
cinnamon sugar
about 1/3. cup chopped walnuts
Mix well and knead for about 10 minutes on a silicone sheet. Let rise until a finger pressed in leaves a hole that doesn't fill back in.
Roll out to completely cover the silicone sheet. Spread better butter on it everywhere and sprinkle well with cinnamon sugar, scattering on walnuts. Using sharp knife cut into 20 pieces. Place small end in center of a flower in a paella pan, placing other pieces around it like petals. Cover with plastic and let rise double.
I heated the oven to about 6:30 and baked them until golden. Keep checking; it might have been 12 minutes, it might have been 18. Don't let them get too done.
Frosting:
60 g. light cream cheese
30 g. butter, softened
100 g. powdered sugar (azucar glas)
1-3 t. milk
Beat well. I used this to spread a think glaze on the rolls while still quite warm. I then added 50 g. more powdered sugar and a little more milk, and after more cooling time, frosted everything generously. It seemed like the first bit would sort of seal things, and the second frosting, sweeter, would put the decadence where it would be most apparent. I don't know whether that's a useful idea or not. They were very much enjoyed.
For frosting:
I began with a recipe from cooking light, and made some modifications. It wasn't entirely what I wanted, but it had some good elements, so I'll make notes here and plan to experiment some more.
I used about a pound of soft dough, mostly white all purpose flour; shy of 2 cups total, plus a teaspoon yeast, 1 T. sugar, some salt, maybe 2 T. butter butter, some milk and water for liquid. I let it rise, rolled it out and cut it into 12 thin rectangles and I folded those in half and stacked them in a long loaf pan. THis probably wasn't the ideal arrangement. I buttered them before layering them. I think it might work to do a large rectangle, with the cream cheese mix down the center and then a braid across, unless it would leak out too much. Here are the other ingredients:
1/4 cup chopped dried apricot bits
Mix together:
1/2 cup or 4 ounces cream cheese
4 t. orange juice
1 medium egg
3 T. sugar
2 t. or so orange rind
2 t. or so lemon rind, for flavoring sugar. It's not so much bits of rind you want as the citrus oil infusing the sugar, so I used a regular grater and gathering the liquid and mashed it into the sugar
1/3 c. sugar, maybe?
The recipe says to shape the rolls, sprinkle with chopped dried fruit, let rise, pour cream cheese mixture over, let rise, cover with the sugar, bake at 350 for 20 minutes, cover with foil and bake 5 more minutes. The suggest a powdered sugar/lemon juice glaze, but this already had plenty of sugar. This arrangement meant a lot of sweet cheesy stuff at the top and a lot of bread at the bottom, so a different shape, dif pan, would be better. Some sort of cheese danish arrangement, perhaps?
I read something recently about a Green Curry Broccoli Soup, but as we had no green curry paste, I improvised, and really liked the result. The recipe for this might get more precise over time, but for now, I'll note roughly what I did tonight.
1 broccoli crown, stems cut in small chunks, florets cut small, probably 2-3 cups
6 cups broth; I used water and chicken base for about 2-3 cups' worth
2-3 spoons of Tom Ka Kai, instant sour spicy coconut paste (Patak makes it)
1 T. natural peanut butter
Asian rice noodles
1 egg
1-2 T. lemon juice
2-3 t. cornstarch
1 T. water
Bring broth to a boil. Add noodles and broccoli stems and cook about 2 minutes. Add florets and cook a few more minutes. Whisk egg with lemon juice, water and cornstarch. While stirring vigorously, add egg mixture and continue to stir and cook briefly. Be careful not to overcook the broccoli. Correct seasoning.
Aug 2020: Here's a version that's da bomb: https://www.youtube.com/watch?v=q781R6UtDmg
My notes:
* The only difficult part for me was the filling. I initially didn't roll out the rectangles to be big enough, and I put in too much filling. The result was the filling kept squishing out as I tried to seal the edges, and since the filling is very buttery, each bun took about 5 minutes to finally seal up tight. My modification was, first, roll out the oval to be quite a bit bigger (and thinner) than shown so you have plenty of non-buttery edge to seal tight, and second, use less than a sixth of the filling for each (so there is some left over).
* Otherwise, I followed everything else as given/shown, and they were the closest I've ever had to the real deal from Chinatown.
Coconut Bread - Homemade Cocktail Bun
Dough:
250g (2 cups) all-purpose flour
3g (1 tsp) instant yeast
25g (2 tbsp) sugar
1/4 tsp salt
1 egg
125ml (1/2 cup) warm milk
42g (3 tbsp) soft butter
Filling:
1 cup Desiccated coconut or freshly grated coconut
1 egg
5 tbsp sugar. Adjust, follow your taste.
1/2 cup melted butter. Adjust, depending on the coconut we're using.
*desiccated coconut absorb more liquid, we might use
less of butter if using freshly grated coconut
Topping:
3 tbsp cake flour, sifted (or all-purpose is you don't have cake flour)
3 tbsp powder sugar, sifted.
3 tbsp melted butter
Adjust the consistency by adding flour or butter
Sesame seeds for sprinkle on top
Preheated oven:
Top-bottom heat 180°C (350°F)
Fan mode 160 °C (320°F)
Baking time: 18 - 20 minutes.
After baking might brush with clear honey if you wish.
---
Earlier versions:
Here's a version that worked pretty well:
10 oz whole white wheat flour
10 bread flour
2 t. instant yeast
1 1/2 t. salt
1/4 c. milk powder (optional)
1/4 c. coconut cream powder (optional)
1/3 c. brown sugar
1/2 t. coconut extract, optional
1/3 c. butter, cut in cubes
2 eggs, beaten; reserve 1/3 of this mixture, to which you will add 1/2 eggshell of water, mix for eggwash for later
warm water to make dough soft and pliable, perhaps 1 1/2 cups, but don't add all at once.
Mix dry ingredients, add liquids gradually (I do this in a food processor, but a stand mixer will work, though you may need to modify the order of things, maybe start with wet ingredients and add dry)
Let dough rise until at least double in bulk, 45-90 minutes, probably. Punch down, let rest a few minutes.
During the rise time, make the filling:
1 c. water
100 g palm sugar (about 2/3 cup)
1 T. butter, optional
1/2 t. coconut extract, optional
2 c. finely ground coconut; you can get this at an Indian or Asian store, or grind flaked sweetened coconut in a blender
2 T. all purpose flour
Heat the water and sugar until sugar dissolves. add remaining ingredients and cook briefly until it thickens.
I divided the dough into 24 pieces; they were long and thin, which we rolled longer and thinner, and then put some filling down the center of one half, folding the other half over it, and pinching the edges. Anyway you want to form the rolls around the filling is fine, as long as you can seal them up well. It's a little tricky to divide the filling up so you don't run out (we did, this last time, so I had to make a little more. Try weighing it as you begin, and calculating what 1/24 will weigh, then see how much that is in a spoon, and use that as your guide. A shy tablespoon is probably a good starting point.
When rolls are formed, let rise until double, and use the eggwash from above to brush over buns. Bake at 375 for 20-24 minutes; we got ours a little browner than I expected last time, as the milk powder in the dough promotes browning.
For a ten-inch pie:
75 g. sweetened coconut, carefully toasted until some is turning golden
25 g. unsweetened fine coconut, mixed in after toasting
2 1/2 cups whole milk
4 T. flour
2 T. cornstarch
1 T. coconut cream powder
1/2 cup plus 1 T. sugar
1/4 + t. salt
2 eggs, beaten
1/2 t. coconut extract
1/2 to 1 t. vanilla extract
Toast the coconut, mix in fine coconut and set aside.
Stir together flour, cornstarch, coconut powder, salt and sugar in a bowl. Beat eggs together in a separate bowl. Scald milk and stir some of the hot milk into the flour mixture, then return that mix to the milk and stir well. Next stir some of the milk mixture into the egg mixture to temper it, then stir the eggs back into the hot milk and heat gently until thickened. Remove from heat; stir in flavorings. Reserve some of the coconut for topping and stir in the rest of the coconut. Pour into baked pie shell and top with reserved coconut.
from here: http://ohmyveggies.com/recipe-coconut-lime-tofu-soup/
3 1/2 c. vegetable broth
2-inch piece fresh ginger, peeled and cut into 1/4 inch rounds
1-13.5 oz. can unsweetened coconut milk
1-14 oz. package extra firm tofu, drained, pressed at least 30 minutes, and cubed
8 oz. button mushrooms, thinly sliced
6 tbsp. fresh lime juice (about 3 limes)
3 tbsp. soy sauce
2 tsp. light brown sugar
1 jalapeno pepper, thinly sliced, seeds removed
3/4 c. packed fresh cilantro leaves
Instructions
Combine broth and ginger in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes.
Add coconut milk to broth; return to a simmer. Stir in tofu and mushrooms; cook 3 minutes, or until mushrooms are tender. Add lime juice, soy sauce, brown sugar, jalapeno, and 1/2 cup of cilantro leaves to pot; cook 1 minute more.
Garnish bowls with remaining cilantro.
If you don't have coconut milk, you could try this substitution: 1/4 cup heavy cream and about a cup of skim milk. On writer said, "It came out just fine – nice and rich and tasty. I’m sure you could use soy milk or almond milk instead for a vegan version. I think the coconut milk mostly adds a small amount of fat that adds to the flavor (thus the choice of heavy cream)."
Preheat to 250:
1/4 teaspoon cream of tartar
Dash of salt
3 large egg whites
1/2 cup sugar
1/4 teaspoon vanilla extract
1/8 teaspoon coconut extract (I didn't use this)
1/2 cup flaked sweetened coconut, toasted (watch carefully at 325 for 3 min, stir, a few more min)
1 tablespoon unsweetened cocoa
Combine cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Add extracts; beat just until (I fit everything on one, since they don't spread). Bake at 250° for 1 hour until very lightly browned and almost crisp, rotating front to back halfway through baking time. Remove from oven. Cool for 25 minutes (meringues will crisp as they cool). Sprinkle evenly with a little bit of cocoa. From: http://www.myrecipes.com/recipe/coconut-meringues
From a commenter at NYT Cooking:
DIY coconut milk so much better than canned. In a blender combine 1-3/4 cups (5.4 oz or about 150 g) unsweetened shredded coconut and 2-1/3 cups warm water (18-19 ounces or 565 g). (ratio 1 coco to 3.75 water in grams) Let stand about a minute so coconut slightly softens. Then blend on high 1-2 minutes until creamy. This took 1 minute in Vitamix. Pour into fine mesh strainer over a bowl, and press on the solids, then discard them. Yields 1-3/4 cups perfect coconut millk, just about what you need for this recipe.
Jon's note, 10/2019: I tried this in Sara's big Bosch blender, and it didn't work: the stuff on top didn't get mixed down, and the blender motor started to smell like it was getting overloaded. I emptied all but less than a cup, but it still wouldn't mix properly—just the very bottom was getting mixed.
From NYT
One-Pot meal:
INGREDIENTS
2 cups long-grain rice, such as jasmine or basmati
½ cup unsweetened coconut flakes
1 tablespoon white or black sesame seeds
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
1 teaspoon ground turmeric
½ teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
Pinch of saffron (optional)
Kosher salt
1 medium bunch kale, spinach or Swiss chard
1 lime
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PREPARATION
Rinse rice until water runs clear. Drain and set aside.
In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.
For a yummy coconut upside-down cake, especially good with the [[One egg cake]]:
* 1/2 c. brown sugar
* 4 T butter, melted
* 2 T coconut cream
* 1/2 t. vanilla
* 1/8 t. salt
* 1/2 c.+ shredded sweetened dried coconut
* 1/2 c.+ chopped walnuts
Mix all but the last two ingredients. Pour and spread on the bottom of a greased cake pan. Sprinkle on coconut and walnuts. Top with cake batter; bake as directed (as for the [[One egg cake]]).
This is an approximation of something I tried that was really nice:
35 g. coconut cream powder
1 t. cornstarch
1/4 c. sugar
pinch salt
1/3 c. evaporated milk
dash vanilla
Mix the dry ingredients together well. Stir in the milk, and heat in microwave, stirring occasionally, for a minute or two, until it thickens. Stir in vanilla. This is great on pancakes.
Here's the link for a comparison of many different kinds:
https://docs.google.com/spreadsheets/d/1j2fwqzHeNhNmWOhQmteQkdqdmgGZ7cpqzTIT1b2e2wI/edit#gid=0
For a small batch:
60 g. cornstarch
120 g. white glue
1/2 T. mineral oil (or vegetable oil)
1/2 T. lemon juice
For directions, look here:
https://www.youtube.com/watch?v=fSI3KNPcLNc
Mark will have some things to say about it. I think we didn't cook it long enough to begin with, then we waited, then we cooked some more but the core temp had dropped, so it was all complicated. And the next day it was so gooey we couldn't work it in the beginning. Fraught with peril, but we liked the result. So it has potential.
1 1/2 cup whole white wheat flour (1/2 could be rye)
3/4 c. raisins
3/4 c. chopped walnuts, or 1/2 plus 1/4 c. sunflower seeds
2/3 c. flour
1/2 c. cornmeal
1/2 c. brown sugar
2 t. baking soda
1 t. cinnamon
1/2 t. allspice
1/2 t. salt
1/4 t. ginger
1/8 t. cloves
mix all well.
Add 2 cups buttermilk
1/2 c. dark molasses
Bake at 350 in 2 8x4" loaf pans; let cool 15, turn out onto racks to cool. This could be cake if served warm, perhaps with a glaze.
I look at this now and think it would need some fat. Originally from bon appetit
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[[Appetizers]]
[[Bread]]
[[Breakfast]]
[[Cakes]]
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[[Dessert Breads]]
[[Desserts]]
[[Drinks]]
[[German Foods]]
[[Main Dishes]]
[[Mark the Chef]]
[[Random]]
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[[Snacks]]
[[Valencia Recipes]]
[[Vegetables]]
[[Unfood recipes]]
[[Menu sequences]]
[[Recipes to Try: Approval Pending]]
[[What should we Eat?]]
[[When we've got X, let's make Y]]
[[Instructions]]
[[Anzac Biscuits]]
[[Biscotti]]
[[Brownie Cookies]]
[[Butterscotch Brownies from Aunt Melba]]
[[Canadian Oat Shortbread]]
[[Chocolate Chip Cookies from the notebook]]
[[Chocolate Chip Oat Cookies]]
[[Chocolate Chip Cookies -- Tollhouse with a twist]]
[[Chocolate Chip Cookie Dough]]
[[Chocolate On-the-Fly cookies]]
[[Chocolate Shortbread Cookies]]
[[Coconut Meringues]]
[[Cranberry Orange Scone Cookies]]
[[Cranberry Orange Shortbread Cookies]]
[[Craisin Oat Chocolate Chip Cookies]]
[[Dream Bars]]
[[Ginger Cookies from Andrew Fletcher's Grandma]]
[[Healthy Peanut Butter Chocolate Chip Oatmeal Bars]]
[[Maple Frosted Cookies, Maple Cookies]]
[[Meringues]]
[[Millet bars]]
[[No bake cookies]]
[[Oatmeal Chocolate Chip bars with browned butter]]
[[Oatmeal Craisin Spice cookies]]
[[Oatmeal Craisin cookies with Aquafaba]]
[[Oatmeal School Cookies]]
[[Orange Shortbread Cookies]]
[[Peanut Butter Cookies]]
[[Pecan Snowball Cookies]]
[[Ranger Cookies]]
[[Rugelach]]
[[Shortbread]]
[[Snickerdoodles]]
[[Sprigs o' Heather Maple Oatcakes]]
[[Sprigs o' Heather Oatcakes]]
[[Spicy Pattern Cookies]]
[[Triple Ginger Cookies]]
1 cup coriander (cilantro) leaves (some stems fine)
1/2 inch ginger, chopped
1 green chili, or some from a can of green chilis
1-2 teaspoons lemon juice (Jon used the juice of a whole lime, so it was too strong)
1/2 t. cumin powder
sea salt or regular salt as desired
In blender or processor blend first three ingredients; add next three and some water to blend to the consistency you like. Refrigerate.
From this link: https://www.thespruce.com/pumpkin-corn-muffins-3058489
Since cornbread is at its best when fresh, here's a small batch, good for dinner for three. A recipe for a dozen is in the original link. I modified the recipe a bit for the smaller batch.
1/2 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons light brown sugar (packed)
1 egg
1/3 cup milk
1/2 cup canned or fresh pumpkin puree
2 tablespoons butter (melted)
Preheat oven to 375° F. Mix dry ingredients (cornmeal through salt) in a bowl, making sure there are no leavening lumps. Place sugar through butter into another bowl and whisk to combine. Combine the two mixtures and stir just to combine; there may be a few lumps. Bake in 6 muffin cups (silicone, or with liners, or greased, or greased and floured) or in a greased loaf pan. Test with a pick: it should come out clean. The muffins will probably bake 15-20 minutes, the loaf a little longer.
This is from //The Volumetrics Eating Plan// by Barbara Rolls.
2 t. oil
1 c. chopped onions
1 c. chopped celery
3 c. peeled, diced potatoes, or more
1 bay leaf
2 c. vegetable broth
1 1/2 c. canned diced tomatoes, w/ liquid (or more; when I make a 50% larger batch, I used a whole 28 oz can)
1 1/2 c. corn (frozen & thawed, or canned & drained)
1 1/2 c. milk
Seasonings to taste: salt, pepper, white pepper
Optional: 1/4 t. each cloves, marjoram, ground coriander
# Heat oil in large pot. Saute onions and celery until soft (5-10 minutes).
# Add potatoes, bay leaf and broth. Bring to simmer, cover and cook until vegetables soft, stirring occasionally (15-20 minutes).
# Remove bay leaf. Mash vegetables with a potato masher or something similar until somewhat smooth. (Lumps are fine.)
# Stir in tomatoes, corn and milk. Return to simmer, stirring occasionally (5 minutes).
# Season and stir with salt (~1 t.), pepper and/or white pepper (~1/2 t.), and other seasonings as desired.
from Moosewood
1 c. cornmeal
1 c. flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. buttermilk, yogurt or (milk + 2 t. white vinegar)
1 egg
3 T sugar or honey
3 T melted butter or margarine
Greased 8x8 pan
1) Preheat oven to 350.
2) Combine dry ingredients.
3) Combine wet ingredients, mix with dry just enough to completely combine. Spread into pan.
4) Bake for 20" or until center firm.
Use the recipe for [[Wheat Thin Crackers]], but instead of 3 T. sugar, use 1/3 c. brown sugar. Then roll the dough very thin, as for crackers, and cut in circles that fit the little turnover molds (or you can seal a folded circle with the tines of a fork).
For filling, I did these two:
1/2 c. craisins
4-5 dates
2 T. sugar
chopped well in the food processor
Add 3 T. water and microwave for a couple of minutes so mixture softens and cooks. Place a small amount on dough and crimp the edges. I made the smallest size we have, baked them at 350 until they began to brown, maybe 15 minutes or so. They remind me of Rugelach, which I really like.
For the second batch I chopped dried apricots, added a little sugar and water, and cooked in the same way. You don't want too much filling, because it can interfere with the seal, and then it will leak out.
I made a basic dough and divided it to add the good stuff that the kids don't like. Here's how it went:
1/2 c. softened butter
1/2 c. brown sugar
1/4 c. sugar
1/3 c. mashed ripe banana
1/2 t. pure vanilla
1 c. quick oats, blended
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder (could have been 1; I've lost track)
1 c. whole white wheat flour, plus 1/4 c. if needed
1-2 T. flax seed meal
1/3 c. almond flour
1/2 c. craisins
1/2 c. chocolate chips
Mix butter through vanilla well; add dry ingredients and mix well; add craisins and chips.
Divide the batch roughly in half. Add some nuts and fine unsweetened coconut, 1/4 to 1/2 cup of each. Bake at 375 for 8-12 minutes, so they begin to brown, but are still soft.
2 cups flour, (www and white, combined)
1/2 t. salt
1 1/2 t. baking powder
1/2 t. soda
3/4 - 1 cup sugar
1 egg, beaten
2 T. oil
3/4 c. orange juice
1 c. cranberry sauce, or squash or pumpkin
Mix dry ingredients, wet ingredients, combine. Stir in 1/2 to 3/4 c. cranberries and 1/2 c. chopped nuts (grated orange rind, optional). Bake at 350 in a floured 9x5 pan for 45 minutes until done. Cool 30 minutes uncovered, then cover.
These are a copycat recipe of a pumpkin cranberry cracker Trader Joe's sells in the fall. I didn't have pumpkin open, so I used thick applesauce. I also changed some spices. Here's the original recipe, followed by my changes:
Ingredients
½ cup all-purpose flour
½ cup whole wheat flour
½ cup dried cranberries
1 teaspoon baking soda
½ cup rolled oats
¼ cup sunflower seeds
¼ cup flax seed
1 1/2 teaspoons fresh rosemary or 1 teaspoon dried
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon dried thyme
¼ teaspoon sea salt
⅛ teaspoon black pepper
1 cup buttermilk (I used some runny plain yogurt, essentially equivalent)
3 tablespoons brown sugar
3 tablespoons canned pumpkin puree (can sub thick applesauce)
(I omitted the turmeric, rosemary and thyme, and used instead cloves, coriander (about 1/4 t. each) and ginger (closer to 1/2 t.)
Instructions
Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars with cooking spray (I used very small loaf pans). Set aside.
In a large bowl combine the flour and dried cranberries. Rub mixture with your fingers to separate dried cranberries, till there are no large clumps. Add baking soda, oats, sunflower seeds, flax seed, spices, salt and pepper. Stir to combine.
Combine buttermilk, brown sugar and pumpkin puree (I had mixed the sugar with the other ingredients; I assume it will be fine). Stir till well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.
Spoon the batter into prepared jars, filling 2/3 full. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool in jars for 10 minutes then remove by inverting and gently shaking jar. Cool completely on a wire rack.
When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin. (If you end up freezing them longer than an hour, no problem. Just let them sit for about 10-15 minutes before trying to slice them.)
Preheat oven to 300˚F. Cut loaves into 1/8-inch slices and place slices on prepared sheet pans. Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.
Here's what Trader Joes has as an ingredients list, in order:
Enriched Flour, Dried Cranberry Bits, Glaze Icing (Powdered Sugar, Water), Butter, Brown Sugar, Apple Sauce, Palm Shortening, Glycerin, Granulated Sugar, Molasses, Natural Cranberry Flavor, Natural Orange Flavor, Salt, Cinnamon.
I don't know whether that's enough to go on, but it might be something we could try. They are described like this:
Soft, dense and crumbly, like a homemade scone, and at the same time rich and moist, like a butter cookie. Topped with a simple, powdered sugar glaze, their bite presents a delicate, sweet-icing crackle. Made with butter, brown sugar and apple sauce, and accented with abundant cranberry bits, orange and cinnamon, they promise moist cookie crumb and bright, tangy flavor.
Let's try these:
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
1 cup sweetened dried cranberries, chopped (toss with a little flour first, massaging, and they cut better)
Or half recipe:
1 cup flour
1/8 t. baking powder
pinch salt
1/2 cup butter, softened
heaping 1/3 cup powdered sugar
1 t. vanilla
1/4 t. almond extract
2 t. orange zest (or some zest and orange syrup
1/2 cup sweetened dried cranberries, chopped
Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine.
Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours.
Preheat an oven to 350 degrees F (175 degrees C).
Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart.
Bake in the preheated oven until firm but not browned, about 10 minutes.
From //The Lunchbox Cookbook//. I've done a few variations over time.
Combine these:
2 c. flour, whole wheat for all or part is good
1/2 t. salt
1 1/2 t. baking powder
1/2 t. baking soda
3/4 - 1 c. sugar
Separately, combine these:
1 egg, beaten
2 T. oil
3/4 c. orange juice
1 c. cranberry sauce or cooked squash or pumpkin
(or 15 oz. can whole berry cranberry sauce, and then omit fresh berries)
Combine two mixes, and stir in 1/2 - 3/4 c. cranberries, and 1/2 c. chopped nuts.
Bake at 350 in a greased and floured 9 x 5 loaf pan, or a 9" square pan. Bake about 45 minutes, until done. Cool uncovered for 30 minutes.
November 2015 version:
2 c. www flour
1/2 t. salt
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. sugar
1 T. egg powder
1/4 c. flax meal
12 oz. cranberry sauce/jam from Gma Thompson
4 ounces combined oil and slightly sweet yogurt
1 T. orange syrup
1/4 c. apply cider
Baked at 350 in two 4x8 loaf pans and one mini pan
In a small bowl, melt:
1/2 c. butter, and let cool slightly. While it cools,
Beat well for 2 minutes until thick:
2 eggs
1 1/2 c. sugar (I have also done1 1/3)
While beating, add:
the melted butter
1/2 t. almond extract
1/2 t. vanilla extract
Stir in:
1 1/2 c. flour; I have done www flour for 1 c. but I think it would be fine all www.
1/2 t. salt. Not called for in the original, but it helps.
2 T. flax seeds, optional
Add a little milk of it seems too stiff.
8 oz. (2 c.) cranberries, fresh or frozen. I have chopped these in a food processor with some of the sugar, but when they're whole there's a nice contrast to the sweet part.
1/2 c. or more chopped pecans or sliced or slivered almonds (Lisa doesn't like nuts in things, so we added 1/2 c. oat bran, and that's nice.)
Oil a 9x13 pan (9x9 also works; they'll be thicker) and spread batter. Bake at 350 for about 40 minutes, until the top begins to be golden brown. Cool awhile before cutting.
12 oz. whole cranberries
1 c. water
3/4 c. sugar
Bring to a boil, cook until thickened, berries bursting. Use as jam, or as a filling for Estonian Kringel.
Ingredients
1/4 cup cornstarch
1 cup sugar
Pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 unbaked pie shell (9 inches)
TOPPING:
1 package (8 ounces) cream cheese, softened
2 eggs
1/2 cup sugar
Whipped cream
Sliced almonds
Strawberries (optional)
Directions
In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes.
Meanwhile, for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie. Reduce heat to 325°. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish as desired with whipped cream and sliced almonds and strawberries. Yield: 8 servings.
From Smitten Kitchen, I added her sugar puffs recipe, then filled them with our usual filling for banana cream pie, folded in with a little whipped cream, and with a banana slice inside the puffs.
Makes about two dozen, depending on the size
1 cup (250 ml) water (closer to 227; I did 250, and the stuff was thinner than I'm used to, but it did puff)
1/2 teaspoon salt
1 tablespoon sugar (I did 2 t; could be left out)
6 tablespoons (90 grams) unsalted butter, cut into small chunks (I had salted, and it was a stick, more or less)
1 cup (135 gram) flour (130 g. for us; given the thinness, probably should have done 135)
4 large eggs, at room temperature
Preheat the oven to 425°F (220°C). Line a cookie sheet with a reusable nonstick baking mat or parchment paper.
Heat the water, salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove the pot from the heat heat and dump all the flour in at once. Mix vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Let the dough cool for five minutes, then briskly beat in the eggs, one at a time, until the dough is smooth and shiny. [At this point you can cover the pot and chill it in the fridge for up to a day.]
Using two spoons, a piping bag fitted with a wide tip, a zip-lock bag with a one-inch corner cut off or a spring-loaded large cookie scoop, pipe or scoop the dough into walnut-sized mounds spaced evenly on the baking sheet.
(If you find your dough to be a bit thin at this point, as you can see mine was in the photos, do not fret. They still puff just fine. And if they don’t, David says he sees bakeries all over Paris selling flat ones, so perhaps you’re just being trendy!)
Bake the cream puffs for 20 to 35 minutes, or until puffed and well-bronzed. (Yes, this is a rather long range in baking time but I know that in choux recipes especially, baking times can greatly vary depending on the heat of an oven and how fast it browns the top of items. Watch for that nicely bronzed color rather than a precise cooking time.)
This came originally from//The Wilson Farm Country Cookbook// by Lynne C. Wilson. I like that it uses rice to help with thickening.
3-4 cups cooked, chopped broccoli
2 c. broccoli cooking water
2 c. chicken broth
1/2 c. coarsely chopped celery
1/3 c. coarsely chopped onion
1/3 c. lightly packed parsley (optional)
1/3 c. uncooked white rice
1/2 t. salt
1/2 c. light cream
1/4 c. milk (more if necessary)
Wash and trim about 1 1/2 lbs. broccoli. Divide the large pieces and cook in boiling, salted water until tender, but don't overcook (6-8 minutes). Drain well, reserving 2 cups liquid. Chop the broccoli coarsely and set aside.
Pour the broth and cooking water into a 4 quart pot. Bring to boil and add celery, onion, parsley, rice and salt. Return to boil, lower heat and simmer about 20 minutes until rice is very soft. Add 3 cups of the broccoli and simmer for 5 minutes longer. It will be very thick. Remove from heat. Puree. Return to pan and stir in cream, milk and 1/2 to 1 c. additional broccoli (I usually reserve small florets for this). Correct seasoning and heat gently.
Cook bulgar in salted water.
Add:
broccoli florets, steamed (or were they thrown in to the bulgar to cook with it? Probably...)
scallions, diced
chopped nuts
raisins
(optional: Bratwurst/Sausage pieces; I actually liked the vegetarian part of it best!)
Season with salt and pepper. At the end add some cream. (We had about 1/4 c.)
(Frederik made this a week ago and I neglected to write it down immediately..but here's the general idea. It was so delicious!)
Lori's note: I made this today using 1 cup bulgar and 2 cups water, heaping 1/4 t. of Vegeta seasoning/salt, adding finely minced purple cabbage and a bit of red onion, a little dried dill, and sour cream and olive oil rather than cream. Topped with toasted cashews. Very tasty.
Here's the basic plan:
cut up cauliflower into medium florets, slicing pieces of stem about half-inch thick or less. Microwave on high about 4 minutes, until tender.
While that's cooking:
melt some butter, mince some onion and saute.
Have a T or 2 of cream cheese to stir in when it's cooked enough.
Mix 2-3 T. flour and a little salt with a little milk in a peanut butter jar or other covered thing you can shake back and forth; Add to the mix and stir to make a white sauce.
Grate about a cup of cheese (some swiss, a little mature sheep cheese.
Melt the cheese in the sauce and add more milk if it's too thick.
Drain the cauliflower and add to the sauce, mixing it up.
spread into a baking dish.
Cut 3 slices of ham up into squares and place them evenly over the surface.
Bake at about 375 for 10-15 minutes.
Meanwhile, melt a little butter and add 1/3 to 1/2 cup dry breadcrumbs and stir them around collect all the butter. Sprinkle them on the hot mixture and bake 10 or 15 more minutes. Let stand a few minutes before eating.
Jon's often a bit reluctant about cauliflower, but he really liked this, being so saucy and cheesy.
Here's what we're trying for our 33rd anniversary:
2 cups whipping cream, heated to a boil (or just below) and cooled a bit
3 large egg yolks (I had some from the neighbors' that were probably extra large)
1/3 c sugar
1/4 t. salt
Whisk together the yolks, sugar and salt until just lightening (I did it more, probably)
then stir in 1 t. vanilla and slowly, while whisking, the slightly cooled cream.
I laid a tea towel in the bottom of the 6 quart oval slow cook and put in 4 6-oz glass ramekins. I poured hot water in around them (probably 3 to 4 cups from the electric kettle) and filled them from a measuring cup. They were quite full. The directions say to cook on low for 2 hours, until set but still trembly in the center. Cool, then chill for at least 2 hours. Later, sprinkle tops with sugar, from a teaspoon to a tablespoon. Broil for about a minute to caramelize, or use a blow torch.
(double batch)
2 c. milk (or 1 cup milk, 1 cup water)
1 1/2 c. fine ww flour
4 eggs
1/2 to 1 t salt
Blend together in blender until smooth. Spread out large spoonful on hot greased frying pan, cook until dry, flip and cook other side briefly. Serve with brown sugar, sugar and lemon juice, or favorite pancake toppings or savory filling (chicken in white sauce, etc.)
Valencia notes: I used maybe half a cup of water or less in the liquid measure, and left out 2 tablespoons or more of liquid, and it was still a little runny, so I added a bit more flour.
Some might call this granola, but this is what it gets called around here. It's tasty in a handful, and tastes fine tossed into yogurt or milk on top of cereal.
Mix well:
1/4 c. butter, melted (2 ounces, 57ish g.)
1/8 c. oil (27-30 g.)
1/4 c. honey or agave (3 ounces, 85 g homey)
1/4 c. sugar (50 g.)
dash salt
1 t. vanilla
Stir together:
1/2 c. chopped pecans or sliced almonds
1/4 c. millet or wheat germ
3 T. or so flax seed
4 c. oats, quick or old fashioned (I like old fashioned better, I think)
Mix liquid with dry ingredients well. You can press into a 9x13 pan, or spread more thinly into a jelly roll pan (doing it on a silicone mat can be good). Bake at 350 for about 14 minutes, then toss and bake about 5 more, until things are turning golden; be careful not to get it too brown.
For Spain:
50-60 g butter, melted
25 g oil
70-85 g honey
50 g sugar
dash salt
1 t. vanilla
1/2 c. chopped nuts, if we have them
2 T. semola de trigo, in or sprinkled on before baking
3 T. flax seed
4 c. oats, including some of the muesli with the fruit removed for baking, then put back in
Heat over to 175 C or so; bake 15 minutes, stir or turn over, then 5 or more minutes; watch edges for too much browning.
From The Nutrition Diva book I read. Sounds tasty.
1/2 c. low sodium soy sauce
1 clove garlic, crushed
4 chicken breast halves, skin removed
1/4 c. flax seeds or flax seed meal
1/4 c. bread crumbs
2 T. wheat germ
2 T. sesame seeds
2 T. dried parsley
1 T. canola oil
Combine soy and garlic and marinate chicken for 10-20 minutes, turning once.
Grind flax seed in blender and mix with crumbs, germ, seeds and parsley.
Remove chicken from marinade and roll in crumb mixture. Lay on greased baking sheet. Drizzle with oil. Bake 25-35 minutes at 400 degrees, until juices run clear when chicken is pierced.
carrot, grated
feta cheese, in tiny (1/4in) cubes (we used about 2 square inches worth)
green onion, finely chopped
seasoned with:
vinegar + oil (1:2 ratio)
1/4 - 1/2 tsp of spicy garlic/pepper sauce (garlic, red peppers, oil)
1 tsp pesto
CRUST
1 c flour
1/2 c butter
2 Tbsp water
PUFF
1/2 c butter
1 c water
1 tsp almond extract (or less if it's very strong)
1 c flour
3 eggs
glaze
2 Tbsp butter, 28 g.
1 c powdered sugar, 120 g.
cream or milk (milk may take a few tablespoons; cream possibly more)
TOPPING
1/2 c sliced almonds or chopped pistachios
How to make it
CRUST: Heat oven to 350. Measure first cup of flour into a bowl, cut in 1/2 c butter, sprinkle with 2 Tbsp water, and mix with a fork. Form dough into a ball and divide in half. Pat into two, approximately 12 x 3 inch, strips. Arrange crust strips approximately 3 inches apart on an ungreased baking sheet.
PUFF: In a medium sauce pan, melt 1/2 c butter into 1 c water and bring to a boil. Remove from heat and add almond extract. Beat in 1 c flour, stirring quickly to prevent lumping. When mixture is smooth, add one egg at a time, beating well after each addition until smooth. Divide puff mixture in half and spread evenly over both strips of crust.
BAKE: 40-60 minutes at 350 degrees. Puff has a tendency to shrink while cooling, leaving a custardy portion in the center.
GLAZE: Blend 2 Tbsp butter with 1 c powdered sugar and enough cream or milk to reach desired consistency. I like it to be a soft frosting, though a thick glaze also works. Glaze while slightly warm or at room temp and sprinkle with sliced almonds, or chopped pistachios, walnuts, pecans, etc.
[[Apple Bread]]
[[Babka Breads]]
[[Banana Bread]]
[[Banana Muffins]]
[[Blackberry Scones]]
[[Challah with Chocolate]]
[[Chocolate Bread]]
[[Cider Donut Muffins (cakes)]]
[[Cinnamon Roll Bread]]
[[Citrus-Cream Cheese Rolls]]
[[Colonial Brown Bread]]
[[Cranberry Bread]]
[[Estonian Kringel]]
[[Gingerbread Scones]]
[[Kringel variation]]
[[Lemon and Currant Brioches]]
[[Lemon Ginger Scones]]
[[Lemon Sticky Bread]]
[[Oat Date bread]]
[[Panettone]]
[[Scones]]
[[Scones with fruit]]
[[Strawberry Shortcake]]
[[Yule Loaf]]
See also [[Cookies, Dessert Breads, Cakes]]
[[Apple Cranberry Cobbler]]
[[Apple Crisp]]
[[Apple Crostata for Josh and Kei]]
[[Apple Crostata in Spain]]
[[Apple Cream Cheese Hand Pies]]
[[Apple Pie]]
[[Apple Streudelish]]
[[Apricot Pastry]]
[[Apricot Pie]]
[[Arroz con Leche]]
[[Baked Apple Cider Doughnuts]]
[[Baked Donuts]]
[[Baklava]]
[[Banana Cream Pie]]
[[Banana Ice Cream]]
[[Bananas with Peanut Butter and Coconut]]
[[Blackberry Breakfast Bars]]
[[Blackberry Clafoutis]]
[[Blackberry Crisp]]
[[Blackberry Jam Crostata]]
[[Buckwheat Granola Bars]]
[[Brazilian Strawberry Dessert]]
[[Brown Rice Pudding]]
[[Brownie Pudding]]
[[Butterscotch pudding with sauce]]
[[Candied Crystalized Ginger]]
[[Caramels, Gingerbread]]
[[Caramel Popcorn]]
[[Caramel Sauce (easy)]]
[[Charoset--Passover apple mixture]]
[[Cashew Cardamom Balls]]
[[Chocolate Pudding for Pie]]
[[Chocolate Cake Variation]]
[[Chocolate Coconut Crunchies]]
[[Chocolate Mousse]]
[[Chocolate Mousse (quick, with coconut cream)]]
[[Chocolate Mousse from Jared]]
[[Chocolate Cream Pie in Spain]]
[[Chocolate Tofu Cheesecake]]
[[Chocolate Sauce]]
[[Churros for Mark's 16th]]
[[Coconut Cream Pie]]
[[Coffee Cake]]
[[Cracker Turnovers]]
[[Cranberry Squares]]
[[Cream Cheese Rhubarb Pie]]
[[Cream Puffs]]
[[Creme Brulee]]
[[Danish Puff]]
[[Donuts]]
[[Dream Bars]]
[[English Toffee]]
[[Exotic Sweet Popcorn]]
[[Granola bars]]
[[Granola Bars from Alisha Thomas]]
[[Granola bars with lots of nuts]]
[[Indian Pudding]]
[[Indian Rice Pudding]]
[[Kettle Corn]]
[[Key Lime Banana Cream Pie]]
[[Key Lime Mousse]]
[[Lemon Curd]]
[[Lemon Custard]]
[[Lemon Bars from Mary Beth]]
[[Lemon meringue pie]]
[[Lemon Parfait/Pie/Sorbet]]
[[Lime Squares]]
[[Meringues]]
[[Meringues with Whipped Cream]]
[[Millet bars]]
[[Mulberry Crisp]]
[[Oat Pie Crust]]
[[Oatmeal School Cookies]]
[[Peach & Banana Bread Pudding]]
[[Peach & Blueberry Cobbler]]
[[Pecan Crisps]]
[[Pie Crust]]
[[Pineapple Upside-down Banana Bread]]
[[Pumpkin Crunch]]
[[Pumpkin Pie]]
[[Rhubarb Crisp]]
[[Rhubarb Parfait]]
[[Rice Pudding, Creamy]]
[[Rice Pudding in the Oven]]
[[Shoefly Pie]]
[[Shortbread]]
[[Smoothie Sorbet]]
[[Spanish Cheesecake]]
[[Spicy Pattern Cookies]]
[[Sprigs o' Heather Oatcakes]]
[[Strawberry Rhubarb Crisp Bars]]
[[Sweet Black Rice]]
[[Sweet Rice]]
[[Sweet Rice Delight]]
[[Tapioca Pudding]]
[[Thai Sticky Rice with Mangoes]]
[[Turrón]]
[[Helva, or Sweet Semolina pudding with apricots]]
[[Vanilla Ice Cream]]
[[Whole Wheat pie crust]]
Try this recipe from 101 cookbooks:
http://www.101cookbooks.com/archives/deviled-eggs-recipe.html
the spices sound interesting.
This is from a Mennonite cookbook called More With Less. It's simple and tasty. Though prep time is long, it's not labor intensive. It also can be done early and just wait until dinner.
Soak 3-4 hours:
1 c. dired split peas or mung beans
2 1/2 c. water
(If you don't have soak time, just simmer the peas until tender; you'll probably have to add a little more water to thin.)
Add:
1 t. tumeric
1/2 t. cayenne red pepper
1 t. salt
Bring to a boil, reduce heat, cover partially, and simmer 20-30 minutes. Peas should be tender and beginning to disintegrate. Add additional water if needed to maintain thick gravy consistency. If it looks very runny, don't worry; it's going to thicken up.
Saute in a frying pan:
3 T. butter (or oil; can use less, too)
1 large onion, thinly sliced from stem to blossom end, making tiny crescent moons
1 t. whole cumin seed
10 whole cloves
5 whole black peppercorns
Fry until onions are well browned (10-12 minutes). Add onion mixture to cooked peas and set aside until near mealtime. Reheat before serving. Serve as a sauce for rice. Nice with chapatis as well.
For donuts in Valencia for Jon's students, I made a bread batch using
275 g. all purpose flour
275 g. integral flour
1 1/2 t. yeast
1 1/2 t. salt
a little butter
a mix of water and milk for a soft dough
Knead by hand 10 minutes and let rest until double. Roll out flat, cut in strips, wrap them into rings and let rise again.
We tasted these yummy bars from Rachael Westover at the Dredge Easter Singing party in 2013.
Dream Bars from Great-Grandma Low
1/2 c butter
1 1/2 c flour
1/2 c brown sugar
Mix till a crumbly mass like a pie crust. Pat into 9x9" pan. Bake at 350 till slightly brown ( it was about 12-18 min for me)
1 c. brown sugar
2 eggs
1 tsp vanilla
2 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1 1/4 c coconut
1/2-11/2 c nuts
Pour over baked mixture and bake 20-25 min at 350 til brown. When cool, cut into bars.
Backstage at a play last year someone introduced me to a snack of apple chips, which were extremely crunchy and yummy, though overly sweet. I was very happy to learn that the dried apples I get from the free macintosh apples of our friends up the road taste quite a bit like those addictive chips, but are much better for us. Here's the process:
Wash, dry and quarter and remove the cores of tart macintosh apples
Using the slicing blade, position them into the food processor standing on their ends and process. The bowl will take about three batches, each batch about 4 apple quarters, depending on size.
Arrange them closely on the trays of a dehydrator. Dry them until they're quite dry, around 8 hours. As they cool they crisp up. Store airtight, which is harder to do than you think. I use glass canning jars with canning lids and rings. Plastic containers usually aren't airtight.
EggNog
[[Hot Chocolate Mix]]
[[Orange Julius (ish)]]
[[Rice Milk]]
[[Yogi Tea]]
OJ
hot chocolate
orange soda
lemon soda
herbal tea
whole milk
1 or 2% milk
other juices are fine
July 2020: use this May 23 recipe, but 4 eggs plus 2 t. flax seed meal, plus about a T. more of milk. The batter is about 3 cups, so 1 1/2 cup in each pan. I did thick maple bacon in one (cooked, then removed, chopped up, putting back the meatiest parts and keeping out the fattiest parts that didn't crisp up) then a large apple, finely chopped and microwaved about 3 minutes, for the other skillet, with about 3 to 4 T. butter.
May 23, 2020
2 skillets, 3 people
4 eggs plus almost another (egg prepped for eggwashing the baked brie, so mostly there)
1 1/3 cup whole milk
1 1/3 cup bread flour
shy t. salt
Pour about 11 oz worth of batter into a measuring cup for one skillet, and then the rest into the other.
[See January 2020 revision for rest of instructions]
------
January 2020 dueling skillets: this was really good. (Second time I made this I used 5 eggs, 1 1/2 cups milk, 1 1/2 cups bread flour, 1 t. salt, more apples, about 5 T butter in one skillet.)
Blend together with immersion blender:
4 eggs plus almost another (egg prepped for eggwashing the baked brie, so mostly there)
1 1/3 cup whole milk
1 1/3 cup bread flour
shy t. salt
I peeled cut up about 2 cups of golden delicious apples that had been aging and withering, so they're fairly soft. We cooked them in the microwave until soft, maybe 4 minutes.
Preheat oven to 400.
In one 10" cast iron skillet, cook 3 slices of bacon (I cut them in half) until medium, then cut them in pieces and arrange in the skillet. In another skillet place 3-5 T. butter to melt in the preheating oven. Add soft apples to the melted butter and sprinkle with cinnamon.
Divide the egg mixture between the two hot skillets and bake for about 25 minutes. The large surface area made for great puff, and not a thick stodgy layer at the bottom. The bacon one was savory and great plain, though fine with some syrup too.
------
We had a young woman named Fran from the Netherlands couch surfing with us this week, and so we made a Dutch Baby to show her what it is like. I don't think she had had one like it before, so maybe it's Dutch only in name. Here's the recipe:
Preheat oven to 400 F.
3 eggs (have eggs at room temp is possible)
1/2 c. whole wheat flour
1/2 c. all purpose flour
1 c. milk
1/4 t. nutmeg
pinch of salt
Blend together with a stick blender or whisk.
In a pie plate or 9x13 pan, place 1 1/2 T. butter and put in preheating oven. When melted, spread around and up the sides a bit. Pour in batter and return to oven. Bake until golden and puffy: 20-30 minutes. The edges should puff up significantly, though they will deflate somewhat when it is cooling. Serve with pancake toppings: syrup or applesauce, etc.
Another version, snow day Sunday, Dec. 15th, 2013 (have eggs at room temp is possible)
6 eggs
2 c. milk
2 T. oil
1 1/2 c. flour
1/2 c. whole wheat flour
1 t. salt
2 T. butter
2-3 c. chopped apple, cooked, with a little cinnamon
Mix through salt with an immersion blender, let stand while you prepare the rest. We peeled the apples, as they were "wild", and chopped and microwaved them. Melt the butter in the 9x13 pan in a 400 decree oven, so the pan is nicely hot. Swirl butter around, lay down a layer of apples. Pour batter in and bake without peeking. I think it took between 35 and 40 minutes or so. We served it with cider syrup, among other things.
Valencia version: (have eggs at room temp is possible)
2 medium eggs
125 g. strong flour
1 cup milk (225 g)
1/4 t. salt
Melt 50 g. butter in a rectangular baking pan (7x11), pour in batter and bake at 7:30 or so for 30 minutes.
2017 Gisbert Rico version: (have eggs at room temp is possible)
4 medium eggs, 200-210 g.
225 g. whole milk
150 g. flour
shy 1/2 t. salt
40-50 g. butter, melted in bottom of baking pan (earthenware oval this year)
Melt butter and spread up the sides; blend other ingredients and pour in. Bake in center of oven at 200 C for about 22 minutes, possibly more.
2018 version:
4 medium eggs, shy 1 cup
1 cup milk, 225 g
120 g. all purpose flour
pinch salt
melted in dish 50 g butter
preheat to around 200 with top and bottom oven setting, then bake with only bottom oven, to avoid the inferno. I baked it for probably 25 minutes; watch through the window. It got very high in the front so it was hard to see the back. I used an oval ceramic dish, and it began to spill over the back edge, but I don't think any butter spilled.
mix some OJ into some sweetened condensed milk for using as syrup. It's super tasty.
April 2017 I did this for topping (quite similar to keylime pie filling):
100 g. sweetened condensed milk
15 g. lemon juice
125 g. plain Greek yogurt
------
I can't remember where I got this recipe from, but it's one I really like. You can make it with pantry staples, and it doesn't take too long.
Bring to a boil:
28 oz vegetable broth (2 14 oz cans works fine), or chicken broth, or water with bouillon
1 c. water
1/4 t. white pepper
3/4 c. orzo pasta
Simmer 12-14 minutes until tender.
Beat together:
2 large eggs, beaten for a while by themselves
2 T. lemon juice (fresh is best, bottled will work)
There are two ways to proceed from here: you can continue to beat the egg mixture while pouring in some hot broth to temper it, then add it to the pot, or try this:
Turn heat off under the broth, and stirring constantly, pour egg mixture slowly in a stream into hot liquid.
Top with:
2 T. fresh dill or parsley, or a little dried dill (1/4 t. or so)
German variation, September 2019:
Simmer together until the orzo is done, maybe 11 or 12 minutes:
1 cup fish stock
about 850 ml water
1/2 T. Vegeta stock powder
150 g. orzo
1/4 t. black pepper
Beat 2 eggs and then beat in 2 T. lime or lemon juice, then, with soup off the heat, whisk in the egg mixture as described above. We used a little dry dill at the end.
My mom makes these, and Mark likes them well.
Although this is 20% cream (not diet food), it's still a lot less potent than regular egg nog recipes, although it still provides plenty of eggnoggy goodness.
4 eggs
2/3 c sugar
2 cups whipping cream
2 quarts milk
1/2 t vanilla
1/2 t nutmeg
Mix all together. If you are concerned about unpasteurized eggs, they can be pasteurized in their shell in a 140-degree (no hotter or they will cook) water bath for 3 minutes. Then whisk the eggs, add the sugar, whisk, then mix together other ingredients.
Or, mix eggs with sugar and 2 c. milk, whisk, and stir constantly over a low heat until they reach 140 degrees. (Hard to do without them cooking a little.) Then add more cold milk to stop the cooking, and mix with all the other ingredients.
For Christmas, 2018, we made a half recipe, but using half of the milk for that recipe, making it richer (so back to heavy).
Recipe from Sarah Morley:
1/2 c. quick oats
1/2 c. oat bran
4 eggs
12 oz. crushed pineapple (I used 9 plus 3 oz. grated apple)
60 g. greek yogurt
shy teaspoon cinnamon
some salt (I didn't use any, and the recipe doesn't call for any, but it would be better)
Her recipe called for 1/3 c. dry milk powder for each 1/4 c. of oats, but I didn't use any, instead getting a little dairy from yogurt, which was my addition.
Bake at around 350 for 15-20 minutes until reasonably solid. If it sticks, next time try a little oil in the mix, or grease the pan more.
Egg Nog
An experiment...semi-successful
1/3 c heavy cream
1 c milk
1 egg
1/2 t vanilla
2 T sugar
sprinkle nutmeg
Mix all together. Might try some milk thickened with tapioca flour (heated then cooled).
Another variation -- a bit lighter:
1/4 c. heavy cream
3/4 c. milk
1 egg
1/4 t. vanilla
4 t. sugar
sprinkle nutmeg
Another variations:
Although this is 20% cream (not diet food), it's still a lot less potent than regular egg nog recipes, although it still provides plenty of eggnoggy goodness.
4 eggs
2/3 c sugar
2 cups whipping cream
2 quarts milk
1/2 t vanilla
1/2 t nutmeg
Mix all together. If you are concerned about unpasteurized eggs, they can be pasteurized in their shell in a 140-degree (no hotter or they will cook) water bath for 3 minutes. Then whisk the eggs, add the sugar, whisk, then mix together other ingredients.
Or, mix eggs with sugar and 2 c. milk, whisk, and stir constantly over a low heat until they reach 140 degrees. (Hard to do without them cooking a little.) Then add more cold milk to stop the cooking, and mix with all the other ingredients.
For Christmas, 2018, we made a half recipe, but using half of the milk for that recipe, making it richer (so back to heavy).
I'll just put the link until we give it a try:
http://www.instructables.com/id/Eggplant-Bacon/?ALLSTEPS
This is how Frederik made it in Azzano, where we didn't have breadcrumbs but did have various fresh herbs.
Slice eggplant in 1/2in thick slices (lengthwise is best but widthwise would work too) and salt on each side. Let sit to allow some moisture to escape.
Prepare white flour mixture: add freshly chopped herbs, such as basil, parsley, thyme, marjoram (or oregano?) and Italian seasoning.
Coat eggplant in white flour mixture, then egg, then ww flour mixture (just add salt to it). Fry in a pan with oil and butter.
Anchovy Sauce:
cream
milk (to thin it because the cream was thick)
anchovies, finely diced
oil from the anchovy container
fresh parsley
For a couple of small eggplants:
Dice the eggplants. In a frying pan add
2 TBs of olive oil,
1 C tomato sauce ( or 1 C crushed tomatoes) ,
1 tsp salt,
1/4 tsp pepper ( or just salt and pepper to taste).
Stir and after 10 minutes add the diced eggplants. Cook until tender and no longer crunchy, about 10 minutes. If you use more eggplants or if the eggplants are big adjust the other ingredients proportionally.
Good luck!
Daniela
take a skinny eggplant (Japanese, I think they're called) and cut it lengthwise. score the flesh deeply in a cross-hatched pattern. pour on some marinade. I looked at this link for instructions, but ended up using a mix of Yoshida sauce and some hot barbecue sauce we had. Brush it on so it goes down into the deep cuts and gets everything saucy. Marinate for 30-60 minutes. Microwave on high for 6 yo 10 minutes. The skins should be soft enough to eat, and the marinade should make things brown up nicely. Very tasty.
(Cook Bratwürste in the microwave then slice.)
Sauté:
1/2 onion, diced
Add:
1 - 2c. cauliflower florets and stems
Remove cauliflower and onions, set aside in a large bowl.
In butter, sauté:
1 small eggplant, sliced then cut into strips (1/2in wide)
Remove and add to the cauliflower/onion bowl.
Sauté the sliced, cooked bratwürste briefly. In the meantime add the following spices to the bowl of veggies:
nutmeg
thyme
pepper
sprinkle of cinnamon
bay leaf
paprika
Then put everything back into the pan and add salt to taste.
Add:
2-3Tb sour cream (or Schmand)
150 ml (1/2c) cream
Bring to a simmer and let simmer for a minute or two (not too long) then turn off. You can still let it sit a bit longer, but not on the heat.
Enjoy over rice, noodles, etc.
Mark likes scrambled, fried, boiled, deviled, lots of kinds.
I made small empanadas today, and they worked really well. I began with pastry based on this post: https://www.laylita.com/recipes/how-to-make-empanada-dough/
I used 1 1/2 c. all purpose flour
1/4 t. salt
30 g. egg (I beat an egg, measured out 30 g. then added about 1 T. of water to the remainder to use for egg wash)
up to 1/4 c. water
some solid fat
Here's where I departed: I had solid fat from Jon's pork rib meal. It had been on top of the broth we saved, and I cut the chilled fat into the dry ingredients with a pastry cutter. I had about 75 g. I think.
When that's all worked in, add a little water and stir until you have a dough, not too damp. I had 1/4 cup available, and didn't use it all. I formed it into a disc and chilled it for about an hour, then rolled it out very thin, cut it with a tart cutter, put in a heaping teaspoon of filling and placed on a baking mat. We had maybe 3 dozen, but I didn't actually count. These baked at 375 for 25 to 30 minutes. The little extra dough I rolled very thin, brushed with egg wash, and baked for about 5 minutes, perhaps. They worked great, and were very tasty. Watch in the oven, because I can't recall the time they baked.
For the filling:
150 g. rotisserie chicken, shredded
70 g. cream cheese, softened
60 g squeezed cooked spinach (I had heated frozen up, then squeezed it well)
60 g. chopped black olives, 10 or 15, more or less
I also added 2-4 T. yogurt because it seemed dry
some ground cumin
several grinds of black pepper
a little oregano
Outside Online
Friday, September 27, 2013
Whitney’s Everything Energy Bars
By: Whitney Dreier
I used to live in Columbia, Missouri, where I frequented the Saturday morning farmers’ market. I’d usually show up after a long run, which meant I was hungry. Really hungry. And I discovered there was nothing more satisfying after pounding the pavement for a dozen-plus miles than a huge (I’m actually embarrassed to admit how huge) helping of watermelon, followed soon thereafter by a granola bar from local Uprise Bakery. These $2.50 chunks of goodness were an amazing blend of peanut butter, chocolate chips, oats, honey, cranberries, sesame seeds, sunflower seeds, pumpkin seeds and a few other ingredients that I could never seem to recreate in my own kitchen.
Until recently. Moving to New Mexico meant no more Uprise, so I took matters into my own hands. Literally. Months later, I give you Whitney’s Everything Energy Bars, which—I think—are even better than their inspiration. Enjoy.
Ingredients
1 cup sunflower seeds
1 cup sesame seeds
1 cup chopped pecans
½ cup pumpkin seeds
½ cup ground flax seeds
1 cup rolled oats
1 cup unsweetened coconut flakes
1 cup chocolate chips
1 cup dried cranberries
2 cups smooth, natural peanut butter
1 cup honey
2 tsp. vanilla
1 tsp. salt
Directions
Preheat oven to 350 degrees.
In a large mixing bowl, combine the first nine ingredients (sunflower seeds through cranberries).
In a large sauce pan, combine peanut butter, honey, vanilla, and salt.
Stir over medium heat until smooth.
Remove from stove. Pour dry ingredients into peanut butter mixture and mix thoroughly.
Pour mixture into a 9x13 baking pan.
Bake for 10 to 15 minutes.
Cool completely and cut into 16 bars.
From http://www.outsideonline.com/fitness/nutrition/Whitneys-Everything-Energy-Bars.html?utm_source=dispatch&utm_medium=newsletter&utm_content=MRlink3&utm_campaign=10012013
From American Wholefoods Cuisine. I seem to remember not going for the soy flour so much, so I'll try it without, too.
2 or 3 t. yeast
1 1/2 cups warm water
2 t. honey (15 g)
1 t. salt
1/4 cup dry milk powder
1/4 cup soy flour
about 3 1/2 cups whole wheat flour
3 T. oil
Dissolve yeast in 1/4 c. water in a large bowl. Add remainng water, honey, salt, milk powder, soy flour, and 2 cups flour. Beat smooth, cover, and let rise in a warm place for 1 1/2 hours.
Punch down, pour in oil, and fold in 1 cup flour as you would fold egg whites into a batter. Turn out onto a work surface covered with some of the remaining 1/2 cup flour and knead for about 5 minutes, flouring as necessary to form a smooth dough. Cover and let rise 1 hour.
Punch down, let rest for 10 minutes, then roll 1/2 inch thick and cut into 3 inch rounds. Re-roll outtakes.
Place muffins on a surface dusted with cornmeal; cover and let rise once more until doubled, about 45 minutes.
To cook, heat a heavy griddle or skillet. place muffins on top and cook over low heat about 6 minutes per side, or until brown on top and bottom. Turn only once. Split with the tines of a fork and toast to serve. Makes 15. Rising: 1 1/2 hours, then 1 hour, then 45 minutes. Cooking: about 12 minutes.
This is a recipe from the Tightwad Gazette, much beloved of Anna, and all of us. I have a friend who makes toffee, and she says that the quality of butter you use makes a difference; lower moisture is better. I make this with the store brand, and we manage to eat it, but I think I can see the point she's making. When I made it for Christmas 2013, the butter sort of separated into oil and solids, which was weird.
Butter 8" square pan. Spread:
1 c. chopped walnuts
Heat and boil, stirring constantly, in a heavy sauce pan:
3/4 c. packed brown sugar
1/2 c. butter
Cook until mixture darkens and just begins to smoke, about 7 minutes. Don't get too dark.
Pour immediately over the nuts. Sprinkle on:
1/2 c. semi-sweet chocolate chips, and cover with a cookie sheet to hold in the heat so it melts the chips. Spread with a knife. If desired sprinkle on ground walnuts. Score while still warm. Refrigerate, then break when cool.
The Grangers' toffee recipe is this: Spread 1/2 c. chipped almonds in a buttered 9x13 pan. Cook: 1 c. butter (see note above), 1 c. brown sugar; boil exactly 12 minutes, stirring constantly. Mix in 1/2 c. chipped almonds in to toffee, spread onto the nuts in pan. break up 4 standard hershey bars (we'd probably use chips here). Spread chocolate as it melts. Chill and then break into pieces.
I recently found a recipe on a site called cooking for engineers. It appeals to me because it's precise and gives clear instructions. You can find it here: http://www.cookingforengineers.com/recipe/159/English-Toffee
Here's what I tried:
340 g. chocolate chips (2 cups)
400 g. sugar (2 cups)
60 g. sliced almonds (Lisa doesn't like nuts, so this was for sprinkling on half the batch)
2 t. vanilla (which I forgot in the tension of the difficulties that follow)
450 g. butter (if using unsalted, add 1/4 t. salt)
2 t. water
In medium saucepan melt the butter, sugar and water, on very low heat. Some suggest keeping the sugar in the middle, to avoid crystals on the sides.
Then, stir constantly on medium high heat while the water boils off and mixture swells. It will collapse and thicken, temp rising rapidly. At Utah altitudes, 300 degrees is too high. The suggestion is lower target temp by 1 degree for every 500 ft. of altitude above sea level, so that's 9 degrees, as we're at 4700 ft here.
When the temp is reached (or hard crack stage, more about that here: http://www.cooksinfo.com/hard-crack-stage) remove from heat, stir in vanilla, spread on a silpat sheet in a jelly roll pan, sprinkle with chocolate, let it melt, then spread evenly. Sprinkle with nuts. Robbyn lines her sheets with foil, then lots of toasted nuts, and pours the candy over the top. After the chocolate she sprinkles a few nuts on top of that. Heres was a lot thicker than mine, but that's probably because of all the nuts.
Go here to see pictures and the method: http://www.justlovecookin.com/2011/11/estonian-kringel.html and scroll down to see English recipe, which I copied below, with modifications. I doubled this recipe for 6 people to have plenty.
For another dough option, see the rolls recipe under the bread tab. That dough was moist and stayed tasty for at least three days.
Dough
300 g flour (2 cups) I've done this with all whole white wheat flour, and it was substantial, but tasty.
heaping 1/2 tsp salt
120 ml lukewarm milk (1/2 cup) plus more water to make a stiff dough
15 g fresh yeast (0,6 OZ fresh yeast or 1 envelope active dry yeast); I used about 3/4 t. for this.
30 g melted butter (1/8 cup)
1 egg yolk (when doubling the recipe I used a whole egg, beaten)
1 tbsp sugar
Filling:
50 g softened butter (1/4 cup)
4-5 tbsp sugar
3 tsp cinnamon
Method:
Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
Place the dough in a large bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
Preheat oven to 200°C (about 400 degrees Fahrenheit). On a floured cloth roll the dough out very thin.
Mix the very soft butter and the cinnamon sugar into a paste, and spread it evenly onto the rectangle, leaving a small margin.
Roll up the dough, and using a knife, cut the log in half length-wise.
Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet). Begin baking at 400 degrees, but reduce temperature after 5-10 minutes to 350 to prevent burning. Bake for 30 to 35 minutes, until the top is golden brown.
Serve warm as is, or brush with a light glaze of powdered sugar and milk. This is very impressive to look at, and wonderful to eat.
Update from Jan 2013: I made a cranberry chocolate one yesterday, and it was a keeper. I had put about 1/4 c. apple butter in the dough, and then used cranberry jam (12 oz. cranberries, 3/4 c. sugar, 1 c. water) as the spread, plus about 3/4 c. chopped chocolate chips and 1/2 c. chopped walnuts. It was gorgeous, and very tasty. Previously I had also done a savory one, using olive oil, Romano cheese, Italian herbs, also very nice.
Yield: 8 tablespoon
Everything But The Bagel Seasoning
Ingredients
1 Tbsp Sea salt
1 1/2 Tbsp. dried Onion flakes
1 1/2 Tbsp dried Minced garlic
1 Tbsp Black sesame seeds
1 Tbsp White sesame seeds
2 Tbsp poppy seeds
Instructions
Measure out the seasonings.
Stir to combine.
Store in an air tight container.
(See also [[Popcorn]]).
Version 2 (a little better than ver. 1, below):
# shy 1/4 c. thick coconut milk (coco milk powder and water)
# 1 T brown sugar
# a few shakes of salt
# 1 t. better butter (butter/oil mix)
# 1/4 t. cinnamon
# a few shakes of allspice
# 1/8 t. vanilla
# a few more shakes of salt
# 2 qt. popped corn
Mix first 4 ingredients. Heat in microwave for 45 sec., stir. Heat for 3 more minutes, stopping after each minute to stir.
Add spices and vanilla. Pour over popped corn. Sprinkle with a bit more salt.
The multiple microwavings thickened the syrup quite well. The result was quite cinnamony -- you could use less if you prefer.
Version 1:
* 1 t. Butter
* 2 t. Oil
* 1/8 t. Salt
* 1/4 t. Cinnamon
* pinch Allspice
* 1 t. Coconut milk powder
* 1 T Brown sugar
* 1/4 t. Vanilla
All measurements are approximate, for one batch of popcorn. I melted the butter with the oil, added the other ingredients, microwaved it for 30 seconds, stirred it, and poured it on the popcorn.
I wanted to caramelize it a bit, but the second microwaving just made it into a blob, with some of the oil separated, so I might just warm the oil first, stir in the other ingredients, and pour it on.
Of course, there's the possibility of making it in bigger quantities, cooked longer, for more "legit" caramel popcorn. In that case, I might add the spices, coconut milk powder and vanilla at the end, after cooking it. Or maybe make the powder into coco milk first, so it gets dissolved (then be careful of adding cold liquid to hot caramel).
We had a nice falafel ensemble this week that featured homemade pita, a cool yogurt sauce and homemade tahini. Here's how it went:
1 1/2 cups dried chickpeas
1 t. baking soda (you add another 1 t. to the prepared mix later, which I forgot to do.)
Soak the chickpeas in plenty of water and the baking soda in the fridge for 24 hours. Instructions say to roll the chickpeas back and forth in your hands to remove the husks but nothing came off of mine. Rinse well.
1 small onion, chopped
3 cloves garlic, peeled and crushed
2. t. ground cumin
2 t. ground coriander
1/2 cup fresh parsley, chopped (I used cilantro)
1 t. salt
1/2 t. black pepper
1/8 t. cayenne pepper
Grind all that in a food processor until it's a thick, smooth paste. I chilled this for a few days until I was ready.
Add 1 t. baking soda to the mix and let sit, unrefrigerated, for 30 minutes.
Form into patties, 2 inches in diameter by 3/4 inch thick (mine were wider and flatter). I brushed olive oil on and broiled them, but you can fry in 2 inches of oil, drained on paper towels. Serve in pitas with chopped onion and tomato, and some tahini sauce. Recipe follows.
I toasted 1/3 cup sesame seeds in a preheated cast iron skillet; they started to brown almost immediately, so it's important to keep stirring, pull them off the heat or turn it way down so as not to brown them too much. I then ground them in a little chopper, with a T of ev olive oil, adding a bit more as needed. This was plenty, with lots left over.
We used the Pita recipe from the King Arthur Whole Grain baking book. The yogurt dressing Jon will add.
1/2 c. vinegar
1/2 c. water
2 T. sugar
1/4 t. salt
2 medium cucumbers, thinly sliced
1 small onion, thinly sliced
This simple dish looked appealing.
18 oz. canned fava beans, drained
6 T. olive oil, divided
2 T. lemon juice
3 cloves garlic, crushed
1/2 t. salt
1/4 t. pepper
1/2 c. fresh parsley, chopped
2 hard boiled eggs, chopped or cut into wedges
2 lemons, cut into wedges
2 tomatoes, chopped
2 green onions, chopped
(cucumber, pickled vegetables)
Place beans in a large saucepan and heat over medium heat. Stir in 2 T. o fhte olive oil plus lemon juice, garlic, salt, pepper, and 1/4 c of the parsley. Cook until heated through and steaming slightly, about 6 to 8 minutes. Serve beans in individual bowls. Place hard-boiled eggs, lemon, tomoatoes, green onions, and the remaining olive oil and parsley in small bowls on the table, allowing diners to garnish and season as they like. Cucumber, cayenne, cumin, and pickled vegetables are also popular toppings.
look into this:
https://thetealtadjine.blogspot.com/2012/06/diy-no-rennet-homemade-feta-cheese.html
Jon has made a fish chowder many times, and it doesn't look like it's listed anywhere here. Last night I had some leftover battered fish filets (we think perhaps pollock; also called stoker (reference to dracula fish?) or fogonero, or something. A white fish, anyway), so I did this:
small onion, chopped and sauted in oil
Add some water to deglaze the pot and add
2 largish potatoes, washed, cubed in 3/4" cubes
simmer until potatoes are done
Add about 1/2 cup of tomate frit (without sugar)
about 1/2 t. herbs d' provence, some salt and pepper
heat through. Take some of the hot stuff and stir it into about 1 cup of breaded fish bits, deboned, to try to avoid lumping; pour it all back into the pot and add about a cup of milk.
I think that was about it: it came out tasting remarkably like Jon's chowder that everyone loves.
We enjoy making plain waffles and eating them with savory toppings, such as cheese, salami, hummus, etc.
But here's a variation for tasty waffles that are good for a dipping sauce or just by themselves!
Use a standard waffle recipe PLUS:
anchovies, diced or pureed
a sharp cheese, grated (we used an aged tilsiter)
capers (either whole or diced if large)
Dipping sauce:
tomato puree
green onions, diced
olive oil
basil
salt
splash of balsamic vinegar
Of course you can adapt this ;), but this is what we had and enjoyed:
Mix:
Green onions, diced
Feta cheese, cubed
Cooked carrots, sliced and diced (we had broiled them and the onions along with a roast)
Browned onions
Red pepper, thinly sliced
Pickled mussel salad (sour, had some diced pickles in it); can be replaced with any pickled fish...or even turned vegetarian by just adding pickles for some sour
For the sauce (just enough to lightly coat):
parsley
lemon juice
mayonnaise
tomato paste, a tad :)
Serve over rice. Top with french-fried onions.
try something like this link:
http://www.bbcgoodfood.com/recipes/1511713/fragrant-fish-tagine
peas (we used canned, but frozen would likely work as well)
chickpeas, canned
Matjes herring (see Wikipedia: http://en.wikipedia.org/wiki/Soused_herring, essentially an immature herring that has been soaked in a brine, therefore salty and fatty)
Purée them all together with some flour, form patties and fry them in oil. They are deliciously fishy but not overwhelming :)
25 g. dish soap stirred into 175 g. water, poured into a foaming soap dispenser.
That's 2 T. into 3/4 cup or 6 ounces water.
Try making roll dough and shaping and freezing solid before any rising is done, then let the rolls thaw for 4-5 hours and bake. Here's the dough I used, making a loaf with half, and freezing the rest as rolls:
2 cups whole white wheat flour
2 cups bread flour
1 1/2 t. salt
1 1/2 t. instant yeast
2 T. sugar
50 grams butter, melted
2 cups soured whole milk
The loaf was a lovely color, very nice flavor. The rolls didn't rise as high as I expected, but I had let them rise once as dough, and I learned afterward that it's best not to let them rise at all before freezing, nor to use warm liquid in the prep. I made the dough in the bread machine, and I could probably still do that, just removing it earlier.
From NYT:
INGREDIENTS
4 tablespoons unsalted butter
1 pound yellow or Vidalia onions, peeled, halved and thinly sliced
Kosher salt and black pepper
2 teaspoons sherry, red-wine or white-wine vinegar (optional)
4 ounces Gruyère cheese, grated
4 slices bread, cut no wider than 1/2-inch thick
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PREPARATION
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
Mark loves blueberries especially, fresh or frozen, and strawberries, raspberries, apples, pears, bananas, mangos, kiwis, probably lots of others. He prefers it plain, not stirred in with yogurt (though swedish breakfast is an exception).
Ingredients:
* Eggplant
* Egg
* Milk
* Ground oatmeal, cornmeal, semolina, flour
* Salt, cumin
* Can of sardines
* Tomatoes
* Plain yogurt
* Dill
* Oil for frying
* Prepared pasta or rice
# Prepare eggplant by peeling, slicing into slabs, and letting it dry one or two days (in the sun or not)
# Slice eggplant into strips
# Prepare egg wash by whisking egg plus a little milk in a bowl.
# Prepare coating by grinding some oatmeal (in a blender or food processor) and mixing with cornmeal, semolina, flour, some salt and ground cumin
# Coat eggplant strips with egg wash, then toss in coating. Add extra flour if too sticky
# Prepare sauce: Mix sardines, yogurt, chopped tomatoes, salt and dill
# Heat thin layer of oil in frying pan
# Add eggplant; fry until golden brown, turning as needed
# Remove to paper towel
# Serve with pasta/rice and sauce
Eggplant, sliced in 1/4in thick (just thin) slices and salted
Make herb mixture, including fresh fennel
Start to fry eggplant on one side
Then lay the herb mixture on the up side, then flip and try and keep the herbs stuck to the eggplant.
Can add cooked, diced potatoes, largely diced peppers, etc. to the fry
Enjoy!
Here's where to find this:
http://drizzleanddip.com/2012/09/17/the-best-ever-garlic-bread-with-coriander-and-parmesan
Make a batch of bread dough. Using balls of dough about golf-ball size, roll or dip into this mixture:
1/4 c. butter, melted
1 T. parsley
1 t.
garlic powder
1/4 t. garlic salt
Place in ungreased bread pan and let rise double, about an hour. Bake at 350 degrees until golden brown.
Things we enjoyed in Germany:
Bismarckherring: pickled herring, a little sweet. We had Krone brand. It was rolled filets in a jar.
Feldsalat, which is canonigos in Spain and Rapunzel in the US.
Sprotten, which are little smoked fishes which look golden, are dry, and eaten whole.
Matjes:
yogurt
kwark
a little mayonnaise
a little milk if needed
chopped onion
chopped apple
dill
parsley
matjes: basically brined herring
proportions: 1 1/2 cup herring
2 cups of sauce
All this mixes with cooked cubed potatoes (as for potato salad)
German Pancake / Toad in the Hole (see related recipe for Dutch Baby)
Equal measure of:
- Whisked eggs
- Milk
- Flour
Salt
Oil
For German Pancake:
# Preheat oven to 400 degrees F
# Select 2 - 4 eggs, whisk and measure
# Measure out an equal measure of milk and flour
# Add all together in a bowl; add a pinch of salt
# Whisk all together until very smooth
# Pour mixture in an oiled pan and bake until browned and puffed, 20 - 30 minutes
# Serve immediately
For Toad in the Hole
* Cook sausages first (brown and drain); add sausages to pan before pouring in the batter in step 6
Description:
More like a fluffy souffle than pancakes, but without a doubt, our family's absolute breakfast favorite.
Ingredients:
4-5 eggs
2 cups milk
1 cup flour
Optional but recommended:
1teaspoon vanilla
1/4 teaspoon salt
2 Tablespoons sugar
Directions:
Mix all ingredients in blender
Melt about 1/3 cube butter in a 9 x 13 glass pan in a 350 or 375 degree oven.
Pour ingredients into glass pan
Bake about 1/2 hour till bottom in brown and top is all lumpy and weird.
Serve immediately (before it falls) with syrup or sour cream mixed with a little brown sugar and fresh strawberries.
Number Of Servings:4
Preparation Time:35 - 45 minutes)'
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I got this recipe from a podcast called "You Are Not So Smart", which is interesting, but not necessarily an expert on cookies, so we'll see how they work. The podcast got it from http://thegreenecastle.blogspot.com.
Yes, here it is, for you to have. THE recipe! I've never been secretive about it, actually. Below are the measurements for a single batch. I almost always make a triple batch, but I've got the larger KitchenAid stand mixer, so it can handle it. Note that these are NOT Ginger "Snaps", because while they are "snappy" with ginger and spice, they are *soft* cookies, not thin, hard ones. Those have their place, but they are not these!
Triple Ginger Cookies
2 ¼ c. unbleached flour
1 c. dark brown sugar
1 ½ sticks real butter (Kerrygold or Falfurrias is best)
1/4 c. molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon (freshly ground is best)
1 tsp fresh ginger, peeled, and grated or chopped
1 tsp ginger preserve or chopped crystallized ginger
½ tsp ground cloves (freshly ground is best)
½ c. granulated sugar
Preheat oven to 350° F. In a large mixing bowl, combine half the flour, and the brown sugar, butter, molasses, egg, soda, gingers, cinnamon, and cloves. Beat with electric mixer until thoroughly combined. Beat in remaining flour. Shape dough into 1" balls. Roll each in granulated sugar and place 2" apart on ungreased cookie sheets. Bake at 350° on top rack for 7-10 minutes or until set and tops are crackled. Cool on racks.
Makes about 3 dozen.
This recipe doubles/triples easily, if your mixer can handle it! Every year at the holidays, I make four triple batches: about 40 dozen.
These are nice for lots of reasons: oil instead of solid fat, soft and spicy, nice little sweetness on the outside. We often make a half recipe.
Mix together:
1 1/3 c. oil (280) (Bernie Holmes has done 1 cup butter and 1/2 cup applesauce instead)
2 eggs
1/2 c. molasses (150 to 160 g.)
2 c. sugar ( 350 is slightly less, but is sweet enough)
Mix together:
4 1/2 c. flour (some or all whole wheat)
1 t. salt
4 t. baking soda (I tried 3 1/2 t. May 2019)
2 t. cinnamon
3 t. powdered ginger
Combine wet with dry. Chill for an hour, or overnight works too. Form balls, roll in sugar. Bake at 350 on ungreased cookie sheets for 10 minutes. They'll be quite soft. Cool a minute on the tray, then move to a rack.
half batch metric:
80 g molasses
140 g oil
1 egg
170 g sugar
then:
10 g. baking soda
6 g salt
300 g whole white wheat flour
2 g (1 t.) cinnamon
3 g (1 1/2 t.) ground ginger
Mark's Cinnamon Ginger Pumpkin variation, 2018
As written, except
340 g. w w flour
105 g. oil
60 g. solid pack pumpkin puree
3 g. cinnamon
Then use cinnamon sugar for rolling the cookies.
Combine
2 c. flour
3 T. brown sugar
2 t. baking powder
1 t. ground ginger
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
Cut in
1/4 cup butter
Mix and then add, stirring minimally:
1 beaten egg yolk
1/3 c molasses
1/4 c. milk
Knead the dough lightly; shape into a 7" circle and cut into 8 wedges. Place on a baking sheet about 1 inch apart. Slightly beat the egg white and brush on wedges, sprinkling on coarse sugar. Bake at 400 for 12-15 minutes, then cool about 20 minutes and top with Nutmeg whipped cream:
1/2 c whipping cream
1 T. sugar
1/4 t. finely grated orange peel
1/4 t. vanilla
1/8 t. nutmeg
Slightly beat the egg white
I made this for Christmas night dinner 2019, served with crackers. It's half the original recipe, and we finished it off nicely.
5 oz goat cheese, at room temperature
2 ounces cream cheese, at room temperature
2 T. grated parmesan or Romano cheese
1 T. extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1 medium roma tomato, chopped
1 tablespoon chopped fresh chives, optional
1 teaspoons balsamic vinegar
sprinkling of basil
1/2 clove garlic, finely chopped, or a little bottled garlic
Kosher salt
Toasted baguette slices or crackers, for serving
I mixed the first four ingredients well (I forgot to mix in pepper, which would have been nice) and put them into a small foil pie tin, with the sides mounded slightly higher than the center, then baked it at 400 for about 10 minutes, until it was bubbling a bit. Remaining ingredients mixed together and arranged in the center of the hot cheese, then a drizzle of evoo to finish. Much enjoyed.
Originally from here: https://www.foodnetwork.com/recipes/food-network-kitchen/baked-goat-cheese-dip-3363801
Melt 1/2 c. butter in large pot over low heat. (Or 3 T. oil and 5 T. butter)
Remove from heat and whisk in:
1/3 c. sugar
1/3 c. honey (or some corn syrup as part)
1/4 c. flour
1/2 t. vanilla
1/3 t. cinnamon
Add:
2 cups crisp rice cereal
2 c. rolled oats
3/4 to 1 c. dried fruit bits (craisins, raisins, apricots)
1/2 c. sliced almonds or 1/4 c. sliced, 1/4 c. chopped
(Variations: add coconut; replace some butter with peanut butter)
Transfer to 9x13 pan sprayed with oil, press flat and even. Bake 20 minutes @ 350until golden, careful not to overbake. Score while hot, but let cool an hour in pan.
This is from //The Homemade Pantry// by Alana Chernila. I also want to try it without the chocolate, just to see. These bars are tasty.
1/4 c. canola oil, plus more for the pan
1 1/2 c. old fashioned oats
1 1/2 c. puffed rice or puffed millet
1 1/2 c. dried fruit (I used craisins this time)
1 1/2 c. toasted sliced almonds (mine were raw)
1 t. cinnamon (it calls for 1 T., but I don't love it that strong)
1/2 t. kosher salt (I also sprinkled more on when mixing)
3/4 c. semisweet chocolate chips
1/2 c. corn syrup or brown rice syrup (I mixed some corn syrup with a bit of agave nectar)
1/4 c. brown sugar
2-3 t. vanilla
Lightly oil a 9x13 pan. In a big bowl mix oats, cereal, fruit, nuts, chocolate, cinnamon and salt. In heavy saucepan mix oil, syrup, sugar, and stir frequently over medium heat until 1 minute after boiling. Stir in vanilla, and pour over dry ingredients. Mix thoroughly and press into prepared pan. Chill an hour. Cut as you're ready to eat or pack them. Will last 10 days covered in fridge, or 4 months in freezer.
This is from Homemade Pantry by Alana Chernila, with a few modifications
1/4 c. butter
2 T. (1 oz.) oil
3/4 c. peanut butter
1/2 c. (4 oz) light brown sugar
1/4 c. honey (3 oz)
1 1/2 T. vanilla
3 c. old fashioned oats
1/2 c. ground oats
1/2 c. shredded unsweetened coconut
1 1/2 c. raw sliced almonds
2 T. flax seeds
1/2 t. cinnamon
1/2 t. kosher salt
Stir together oats through cinnamon. In a large saucepan cook butter, oil, pb, sugar and honey together into a syrup (melt, bring to a boil briefly). Remove from heat, stir in vanilla. Stir in dry ingredients and stir until everything is well mixed. Press into greased 9x13 pan, sprinkle with the 1/2 t. kosher salt, and bake at 350 for 30 minutes, until edges begin to brown. Let cool, and cut into squares. The original recipe calls for 3/4 c. chocolate chips, which melt in when you stir things together. I think it's good without. Jon thinks it might be nice to try pressing the chips into the mixture but not stirring them in, to avoid the melting, or at least mixing.
Sauté 1/2 onion, diced and 2-3 Tbsp diced bacon (bits?..small pieces of pig)
Add sliced thinly sliced half-moon carrots (1/2 carrots worth)
Then mash and add:
1/2 c. chickpeas, cooked
1 tsp. tahini (optional)
Then add:
diced pepper (1/2 of a bell pepper)
2 diced green onions
Add some water to let it simmer (a few tablespoons so that it doesn't burn)
Season with cumin, salt and pepper
Enjoy over rice with Tzatziki (yogurt with cucumber, garlic, cilantro, but you could just use plain yogurt or raita :) )
Garnish with diced tomatoes
1 c. red wine vinegar
2 t garlic powder or 5-6 cloves, finely chopped
1 1/2 t onion power or 1/4 onion, finely chopped
2 t oregano
2 t basil
1 1/2 t salt
1 1/2 t pepper
1 1/2 t dijon mustard
3/4 c olive oil
Mix all ingredients, by hand or in a blender. To emulsify, mix all but olive oil in a blender, then add the oil in a thin stream while blending.
From Laurel's Kitchen. This is one of Anna's favorites, and extremely easy: dump and simmer.
2 c. uncooked lentils
8 cups water or vegetable stock
1/2 onion, chopped
1 small carrot, chopped
1 small potato, chopped
1 celery stalk, chopped
2 T. olive oil
2 bay leaves
1 1/2 to 2 t. salt
2 t. red wine vinegar
Pick over lentils and wash. Mix all ingredients except vinegar in a soup pot and cool until lentils are very soft, about 1 hour. Stir in vinegar at the end and serve. Makes about 8 cups. Like so many soups, it's great the next day.
(from Saher, our Israeli roommate)
Sauté onions in oil.
Add green beans (washed and cut into 1-2 in. pieces)
Add whole peeled tomatoes and some boiling water
Season with salt, pepper, nutmeg, paprika, garlic, etc.
Let simmer for 20min or so, until beans are soft.
Enjoy with rice.
Make salsa, found at this website (requires tomatillos, jalapeños, apples (they call for green, we used red and liked it; slightly sweet rather than so very sour). http://eatocracy.cnn.com/2011/10/13/out-of-the-fryer-into-the-salsa-bowl/?hpt=li_t2
Spread some of the salsa verde on the bottom of the casserole dish.
Place corn tortillas in, one at a time, fill when shaped like a taco, then roll up and turn over so they'll stay closed. If breaking, warm up in microwave for a few seconds.
Filling:
mushrooms, sliced and sautéed in a bit of butter, salted (not crowded; each have their own space in the pan; see Pythagorean Pig Pizza; thanks to "Julie and Julia")
zucchini, sliced 2" long, 1/2 inch square (about pinky size), sautéed with salt, pepper and chili powder; let them sit in the pan on medium heat with the lid on for a few minutes
pork, chopped small, sautéed with salt, pepper and chili powder
queso fresco (Mexican crumbly cheese), a sprinkling in each enchilada
Fill the tortillas, putting some of each ingredient in each enchilada. Once all filled, cover with a layer of salsa verde and grated cheese (cheddar and or mozzarella).
Bake at ~350 F for 20-30min (not sure on the exact timing) Enjoy!
I haven't made this yet, but I think it's the salad I've had in restaurants before, so I've included it here. It's from the same Asian cookbook I can't remember the source for from which I got the hot and sour soup recipe.
1 green papaya (or use carrot shreds, or cucumber or green apple shreds)
4 garlic cloves, roughly chopped
1 T. chopped shallot or onion
3-4 fresh red chilies, seeded and sliced
1/2 t. salt
6 green beans, cut into 3/4 inch lengths
2 tomatoes, cut in to thin wedges
3 T. fish sauce
1 T. sugar
juice of 1 lime
2 T. crushed roasted peanuts
Cut papaya in half lengthwise; scrape out seeds, then peel, ans shred the flesh finely. Put garlic, onion, chilies and salt in a large mortar and grind to paste. Add papaya, a bit at a time, and pound until soft. Add beans, tomatoes, and crush. Season with dressing ingredients. Sprinkle with chopped peanuts. Garnish with more red chilies, if desired.
Blend:
3 eggs
1 1/2 c milk
1 c flour
1/2 t salt
Butter hot pan; cook like crepes; sprinkle with brown sugar and serve.
½ cup creamy peanut butter
¼ cup light brown sugar
¼ cup honey
1 large egg, room temperature*
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 cup old fashioned rolled oats
¾ cup white whole wheat flour
¼ teaspoon salt
½ teaspoon baking soda
½ cup chocolate chips
1. Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil or parchment paper and set aside.
2. In a large bowl, mix together the peanut butter, brown sugar, honey, egg, coconut oil, and vanilla unil fully combined.
3. Add in the oats, flour, salt, baking soda and mix until combined. Add the chocolate chips and fold them into the batter.
4. Spread the batter into the prepared baking pan. Bake for 15-20 minutes at 350 degrees.
5. Allow to cool in the pan, then cut into bars.
Jared & Selina made these, and they're super tasty!
Source: http://www.livewellbakeoften.com/2015/08/20/healthy-peanut-butter-chocolate-chip-oatmeal-bars/
The Adams made this and it was tasty, but I think it could be lightened up a bit. The recipe came from here:
http://www.recipe.com/sweet-semolina-and-dried-apricot-pilaf/
the ingredients are here:
2 cups whole milk
3/4 cup sugar
1 stick unsalted butter
1 cup coarse semolina, 6 ounces
1/2 cup slivered almonds
1/2 cup dried apricots, finely diced
1/4 teaspoon pure almond extract
1 pinch of salt
My first time making this, I used these quantities:
1 can evaporated milk, plus milk to make 2 cups, perhaps 1/4 or 1/2 c. more
1/3 to 1/2 c sugar
1/4 c. unsalted butter
1 cup coarse semolina , 6 ounces (see Note)
1/2 cup slivered almonds
1/2 cup dried apricots, finely diced
1/4 teaspoon pure almond extract
1 pinch of salt
If I'd been thinking, I would have recalled that semolina has about a 1 to 6 ratio when making mush. The upshot was that we got a brick, albeit a very tasty brick. You can eat it in chunks, and it's nice, or while it's still warm you can smash some and have it with milk. The next time I make it, I'll probably do 4-5 cups milk, or reduce the grain. Also, to make up my cup I used fine bulgur or cracked wheat, maybe 3/4 cup, with some coarse, and some germade. I think I'd probably cut out the germade and do 2/3 c. fine, 1/3 c. coarse bulgur.
I have some henna powder, and here's what I've tried:
1/2 c. (about 55 g.) henna
1 T. lemon juice
2 T. soy sauce
water to come to about 200 g. total liquid; the mixture will be like well-stirred yogurt, or pancake batter, or something similar.
In the past, I've mixed and then glopped, but I recently read that it needs to cure for at least 12 hours, so we'll try that. I've read that it can be applied to dry hair, or damp, towel-dried hair. It's supposed to stay on 2-4 hours, then rinsed out well. Some say shampoo, others say use conditioner to help remove it, and don't shampoo for another day. I guess we'll see.
Savory, for hardy greens like beans, broccoli. Summer savory is more delicate.
From [[cupcakeproject.com|http://www.cupcakeproject.com/2011/03/homemade-ritz-crackers-recipe.html]]
2 cups all-purpose flour
3 tsp baking powder
1 tbsp sugar
1/2 tsp + another 1/2 tsp salt for topping
6 tbsp cold unsalted butter + 3 tbsp unsalted butter, melted
2 tbsp vegetable oil
2/3 cup water
# Preheat oven to 400 F.
# Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor.
# Pulse to combine.
# Add cold butter a few small pats at a time, and pulse to combine.
# Add vegetable oil. Pulse to combine.
# Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.
# Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don’t sweat it. They are homemade! If you are really concerned, Jeffrey had luck using a pasta maker to make the dough all one thickness – great idea!
# Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like.
# Poke holes in the dough in the Ritz pattern or any pattern you like (smiley faces would be fun!). Keep in mind that the holes are not just decorative; they help the crackers to bake correctly – so be sure to poke some.
# Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown.
# While the crackers are baking, melt the remaining butter and mix in the remaining salt (Some people said that my crackers weren’t salty enough. Add more or less salt to your taste.)
# As soon as you remove the crackers from the oven, brush them with the salty butter.
# Cool and eat!
Read more at http://www.cupcakeproject.com/2011/03/homemade-ritz-crackers-recipe.html#9qVEBqd0ef9FvkXL.99
Try this:
1/2 cup cocoa, sifted or otherwise de-lumped
1 cup sugar
2 cups powdered milk
pinch salt
1/2 cup coffee creamer, optional (I bet they have it in bulk at Winco, if you want to try it.)
Lisa has tried this:
1 cup milk powder
1 cup sugar
1/4 c. cocoa
pinch salt
1 t. cornstarch
handful (1/2 c.?) Chinese dried mushrooms
1/4 c. small pieces wood ear
3-4 lily buds
4 ounces pork tenderloin, cut in fine strips
3 T. cornstarch
2/3 c. water
1-2 T. oil1 small onion, finely chopped
2 cans beef broth, plus water to 6 cups total, or chicken broth
5 ounces diced tofu
4 T. rice vinegar
1 T. soy sauce
1 egg, beaten
1 t. sesame oil
salt and ground pepper
1-2 scallions, shredded, for garnish
Rehydrate mushrooms, wood ear and lily buds in warm water to cover, about 30 minutes. Drain, reserving soaking water. Cut in thin strips (tie lily buds to hang in broth during cooking, then discard). Lightly dust pork strips with conrnstarch; use remaining cornstarch with measured water. heat oil in wok and fry onion until soft. Increase heat and fry pork until changes color. Add stock, mushrooms, water, wood ears, lily buds. Boil and simmer 15 minutes. Discard lily buds. Lower heat and stir in cornstarch liquid to thicken. Add tofu, vinegar, soy sauce, salt and pepper. Heat to just below boiling, and drizzle beaten egg in to form threads. Stir in sesame oil and serve at once, garnishing with scallion.
I can't recall the name of the library book I found this in. I wish I could.
This is based on "Papas a la Huancaina" from our Hot n Spicy cookbook.
Ingredients:
Veggies in chunks: potatoes, squash, broccoli, cauliflower, etc.
Sauce:
* 1/2 onion, diced
* 1-2 T butter
* 1-2 T oil
* 1/4+ c. flour
* 1/2+ c. milk
* 1/2+ c. plain yogurt
* 1/2+ c. grated cheddar cheese
* Spices: salt, turmeric, cumin, cayenne (to taste)
Preheat oven to 375.
1. Steam veggies until nearly soft
2. Saute onion in butter and oil
3. Mix flour, milk and yogurt, and whisk into sauteed onions
4. Simmer until thick, then add spices and grated cheese
5. Put veggies in casserole dish, pour over sauce, bake until veggies soft
Optional: Top with more grated cheese and/or crumbs.
Variation: Could add an egg to the milk mixture to have it set up more.
a few cups of chick peas
a few cloves of garlic (like 2 or 3)
1/2 t salt
a few T lemon juice
and then...lots of good things
- sundried tomatoes
- more lemon
I love hummus, but often can't get through a batch before getting tired of just dipping things in it. I had a batch made from some cool brown chickpeas and thought I'd try using it to sauce chicken. It worked well. Here's the recipe I based dinner on, for future reference. I didn't have a lot of veggies, so I just laid some strips of yellow squash around the edge. I also didn't use paprika because I forgot. Mine was much simpler; I just salted and peppered the chicken, spread lots of hummus, drizzled some bottled lemon juice, baked. We'll want to make this again.
from http://www.gimmesomeoven.com/hummus-crusted-chicken/
Hummus-Crusted Chicken
Hummus serves as the perfect sauce in this easy baked chicken dish!
Prep: 10 mins Cook: 25 mins Total: 35 mins
Ingredients:
4 boneless, skinless chicken breasts
salt and pepper
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac
Directions:
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
Here's a framework into which you can work any number of variations:
1 c. flour (part whole wheat is fine)
1 1/2 t. baking powder
1/2 t. salt
1/4 c. milk powder
up to 3 T. oil (I sometimes forget this, and it still works)
1 1/2 c. milk
3 eggs (or 4, if desired; I've also done it with 2, and it's fine)
1 c. grated cheese
meat and veggies, as desired (sauteed or otherwise cooked is probably preferred)
Oil a 10" pie plate. Put in a layer of well drained veggies; good place for leftovers. Add cubed meat if desired; I've done a bit of ham, bacon or pepperoni, as well as turkey or chicken, etc. You can also add spices to complement your choices: cumin and chili powder if you're going Mexican, etc. Sprinkle in cheese (choose a variety that fits with your other ingredients). Blend together the dry ingredients and oil, milk and eggs and pour carefully into the plate. Bake at 400 degrees for 30-45 minutes. The center can still be a bit jiggly, but it shouldn't be too liquid. A knife inserted near midway to the center should come out clean.
September 2019 in Germany
I tried a variation, loosely based on this recipe:https://www.themediterraneandish.com/crustless-zucchini-quiche-recipe/
I sprayed a pan and then coated the bottom with dry breadcrumbs, then layer in
about 1/2 cup sauted onion
a little sauted ham
about one small can mushrooms, chopped and drained
1 cup grated cheese
half a box of creamed spinach mixed with
3 beaten eggs
1 T. olive oil
about 3/4 cup milk, into which I mixed:
1/2 cup whole wheat flour
1/2 t. salt
1/4 t. baking powder
a little paprika
a little savory
I baked this at about 350 or 375 for 20-30 minutes, until set, then let cool for 7-10 minutes.
Here's a framework into which you can work any number of variations.
Start about 50 or 55 minutes before you want to eat.
In a large bowl place a mesh strainer, and measure in:
1 cup flour (I usually do at least half whole wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup dry milk powder
Now preheat the oven to 400 degrees or so (could be less).
In a separate bowl, break 3 or 4 eggs and beat them with a fork or a whisk.
Add:
up to 3 Tablespoons oil (I sometimes forget this, and it still works)
1 1/2 cups milk
Mix that together well, and then mix together with the dry ingredients.
In an oiled pie plate, layer:
1 c. grated cheese
meat and veggies, as desired (this can be chopped ham, sliced pepperoni, browned and drained hamburger or sausage, up to a cup or so. Spinach can be raw and just put down in layers, or cooked and well drained. Other veggies should be cooked and well drained.
Pour the egg/flour mixture into the pie plate, scraping out the bowl with a rubber scraper.
Bake at 400 degrees for 35-45 minutes. The center can still be a bit jiggly, but it shouldn't be too liquid. A knife inserted near midway to the center should come out clean. This is good for lunches, as it tastes fine at room temperature.
You could also make this in silicone muffin cups, or in cupcake wrappers in a muffin tin, so it's extra easy to take for lunch.
From the Lidl grocery store, look for Madras curry sauce made by Vitasia (with powdered spices in a packet under the lid). I used half an onion, a package of chicken sausages (also from Lidl), a lot of potatoes, some white beans (2/3 of a bottle), maybe a cup of tomate triturado (for the second round, to stretch what was left) and some cilantro. It's quite spicy, so plain yogurt is good on the side. Serve with rice.
Maybe this needs another name, as it's not subcontinent, but first nation.
2/3 c. yellow cornmeal
5 cups milk (powdered is fine)
2 T. butter
1/2 c. molasses
1/4 c. honey
1/2 t. salt
1/2 t. ginger
1 t. cinnamon
2 eggs, lightly beaten
3/4 c. raisins
Mix cornmeal and 1 cup milk till smooth. Add 3 cups milk and cook over med heat until thickened and boiling. Simmer 2 minutes. Remove from heat and stir in butter through cinnamon. Beat a little of mix into the beaten eggs. Then slowly return to mix, stuirring so as not to cook eggs. Add raisins. Pour in greased 9x13 pan. Pour 1 cup milk evenly over the back of a spoon around the pan. Bkae 45 min to 1 hour at 350 until set and browned. Serve warm or not, plain or with ice cream or cream. This can also be baked in a crock pot on high; I did half recipe in a pressure cooker, 24 min full pressure, natural release, using 1/3 c raisins and all the milk mixed in at first.
In the pressure cooker
melt 2 t. better butter
coat 3/4 c. arborio rice
add 6 cups milk
shy 1/2 c. sugar
8ish green cardamom pods
pinch salt
Bring to pressure; 12 minutes, natural release. Thickens as it cools. Remove cardamom pods to serve. I think I remember doubling this, and it didn't work so well.
Indian Lentil Stew
2 c. cooked brown lentils (or 1 c. dry lentils, 6 c. water, simmer 30 min-1 hour)
Lots of cubed potatoes
whole tomatoes with liquid
Lots of chopped onion
green beans
Garam masala, coriander, curry powder, cumin, salt, etc.
Saute onion, saute spices (1/2 t. cumin, 1 t. curry, 1/2 t. coriander, 1/2 t. garam masala, 1/2 t. salt), add beans, tomatoes, potatoes, lentils, and water so it’s soupy, and simmer until potatoes are tender. You could start with less of the spices and add if it’s missing anything.
You can also buy some beef chuck and cube it; mix about 1/4 c. flour with 1/4 t. salt, some pepper. Put in a ziplock bag and toss the meat in it. Brown in oil; add cubed veggies, tomatoes, water, and let simmer for ages. Season with Italian seasoning or worcestershire sauce.
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Clean Eating Irish Colcannon
(Makes approximately 4 1/2 cups)
Ingredients:
3 pounds sweet potatoes, baked in their skin until soft, cooled and peeled
2 tablespoons coconut oil
4 loosely packed cups of finely chopped kale
2 cups loosely packed, finely chopped leeks
1 (15 ounce) can light coconut milk
Salt and pepper to taste
Directions:
In a large pan, saute the kale and leeks in the coconut oil until the mixture reduces by about half. (Approximately 5 minutes)
In a large mixing bowl (using an immersion blender) or a food processor, blend together the potatoes and coconut milk until smooth.
Scoop the potatoes into the pan while it’s still warm and stir everything together until well combined.
Serve.
(From our roommate, Saher Jobran, from Nazareth)
bulgur wheat
lentils
onions, diced
salt
Sauté onions in oil.....
Optional garnishes:
plain yogurt
diced salad (tomato, cucumber, onion, pepper, dash of lemon juice)
(From our roommate, Saher Jobran, from Nazareth)
bulgur wheat
lentils (1:1 proportion to bulgur)
1 onion, diced
1 clove of garlic, diced
salt to taste
Soak bulgur wheat in cold water.
Sauté onions and garlic in oil and then add lentils and water and cook lentils until they expand somewhat. Add bulgur and cook until lentils are slightly mushy.
Eat with:
plain yogurt
diced salad (tomato, cucumber, onion, pepper, dash of lemon juice)
Onion, chopped
Garlic, minced
in Olive Oil
Add
Kale, rinsed and chopped
Almonds, chopped
Scrambled eggs
Season with salt and pepper
**Could also be done with cabbage, swiss chard, etc.
Sara and Frederik taught us recently about doing a sort of slaw with Kale. This recipe is one I tried yesterday, and many variations are possible.
5 c. kale leaves (stems removed), washed, spun, and sliced into ribbons
3 T. fresh lime juice
1/2 t. toasted sesame oil
1 T. agave nectar
1-3 cloves of garlic, minced
1 t. grated ginger
1/4 t. salt
Mix these into a dressing and massage into the kale until wilted.
1 c. edamame or peas, frozen, cooked briefly and drained
1 T. sesame seeds, toasted (sprinkle on at the end)
I also added just a bit of other oil, since the original recipe called for more sesame oil, but it's too strong for me.
Jon says he's never enjoyed Kale so much. I didn't measure ingredients, so we'll hope we can re-create it:
Some quantity of Kale leaves, stripped from stemps, ripped in pieces, and massaged to soften them up; it might have been about 4 cups
drizzle of extra virgin olive oil, massaged in
drizzle of lemon juice, stirred in
about 1 t. honey, warmed
about 1 t. miso paste, stirred in to the honey
Stir that into the kale.
Serve with toasted chopped walnuts and chopped craisins
Pop enough corn to have 12-14 cups, with unpopped kernels removed; this is likely to be about 3/4 cup. Place in a large bowl, lined with a silicone sheets, if desired.
In heavy saucepan:
2/3 c. brown sugar
2 T. oil
2 T. water
heat to dissolve, then boil a few minutes until the syrup begins to change color. Pour over popped corn, stirring and alternating with shakes of salt, to 1/2 or 3/4 t.
You can bake this for a while to dry things out and make it more crunchy, but I think we always just eat it at this point.
This was a fantastic renovation, one I'm surprised we didn't think of sooner.
For the crust we used [[Oat Pie Crust]], but using 25 g. shortening in place of butter, to see if it would work. It seemed to work fine. I baked it at 350 for 20-30 minutes, I can't really remember. But "until golden" about covers it. Let me note that I used a 9" plate, and this was barely enough crust, with sides not high. Maybe a recipe and a half would have been better.
For the filling:
1 can sweetened condensed milk
1/2 c. lime juice (regular limes, juice reamed out, not strained, though any seeds removed)
1/2-2/3 cup plain yogurt, drained of whey for an hour or more
Blend condensed milk and lime juice well. Stir the yogurt smooth, then mix it in. I think yogurt doesn't want to be beaten, or it thins, so try stirring it in, beating if you have to to get it smooth.
Next, onto cooled crust slice ripe bananas. I used one banana to cover the bottom, added half the filling, then cut another banana layer, then another layer of filling. Chill. Serve with slightly sweetened whipped cream. We thought this would be great with a little coconut element, but the two kids at home right now are anti-coconut, so we refrained. Very intense, very tasty. Next time I think I'll do individual tart shells for it.
Great granola in Germany; below is an attempt to recreate it
Mix/melt [double fits two cookie sheets]:
* 85 g [170 g] combo sugar/brown sugar and honey (and maple syrup?) (~1/3 c brn sugar + 2 T honey)
* 70 g [140 g] oil (~1/3 c)
1.65 g salt [3 g] (1/2 t?)
Note that we haven't figures out the best way to do this yet.
* Bad: Combine all then heat in microwave. The honey and brown sugar combine into caramel-like lumps which are impossible to mix with the honey
* Better but not great: Heat honey in microwave, then mix in brown sugar. This works fine, but when you pour in the oil, it still doesn't mix. Heating it more makes it runnier, but it still doesn't mix with the oil, so you end up pouring on the two liquids (oil vs. honey/sugar) separately.
* To try: Mix the brown sugar with the oil, then slowly mix in melted honey? And/or mix it all on the stove?
Mix with:
345 g [690 g] combo rolled oats and rolled wheat (~3 c.)
Some quantity of coconut, chopped nuts, wheat germ (~1/2 c each)
Mix
Bake at 350 degrees F (175 C), 10-15+ minutes, stirring after 10" and watching closely
Stir in:
Chopped dried fruit (craisins, golden raisins, chopped apricots, etc.)
(Also candied ginger)
Original ingredients list:
Knusper-Muesli, 69% whole grain
Ingredients: full grain oat flakes, full grain wheat flakes, raw cane sugar, palm oil, whole grain flakes, coconut, freeze dried fruits in variable weight ranges (3%)(strawberries, blackberries, raspberries), whole grain oatmeal, honey, glucose syrup, sea salt
Per 100 g
69g whole grains
14g fat, 7g sat fat
17g sugar
.33g salt
I began with the recipe at this link:https://www.restlesschipotle.com/jalapeno-sausage-kolaches/
I did 500 g. ap flour, just a total of 3 T. sugar, 1 1/2 t. instant yeast. I added 2 T. water because the dough seemed stiff, and kneaded by machine for 6 minutes. I probably would go another T of water, because it wasn't a sticky dough, as the recipe describes.
I'm looking for an impressive looking offering for the Westford Chorus silent auction, and plan to try this variation.
pre-ferment
1 c. www flour
1/2 c. cool water
pinch yeast
Mix and let sit, covered, overnight, or for as long as you can.
Dough
pre-ferment mix
1 1/4 c. www flour
3/4 c. oats, ground to flour
1 c. bread flour
2 t. instant yeast
1 1/4 t. salt
1/2 to 2/3 c. mashed potatoes, warm (these had a bit of butter, milk and salt)
3/4 c. warm potato water
3 T. apple cider
The dough ended up very soft, so next time I'd want to reduce the potato water, I think.
Let rise twice.
Filling: this recipe was adapted from a sticky bun recipe from the King Arthur whole grain baking book. It just oozes everywhere, so I'm not sure what needs to be done; potentially reduce quantity, thicken it somehow? As it is, it bakes on the silicone sheet, which doesn't do anyone any good.
1 egg white
1/3 c. brown sugar
2 T. sugar
1 T. melted butter
2 t. cinnamon
Roll dough out into a very large rectangle, and spread with filling, leaving an inch margin all around. Roll the dough beginning with the longest edge. pinch to seal. move onto the counter (this will be messy). With a sharp knife cut down the length, so you have two pieces. Move one down about 4 inches (this will help you to hide the joins later), and from the middle, start to twine them around each other, keeping the cut edges facing up. move over onto a baking mat (you may need someone to slip the tray under while you hold the dough), and shape into an oval. Work from the middle toward both ends, and try to tuck the ends in to meet so that the joins are hidden underneath if you can. Let rise about 15 minutes, then preheat the oven to 375. Bake about 25-30 minutes. You can dust this with sifted powdered sugar when it's cooled down.
We did this recipe today, and it was tasty.
https://twosleevers.com/pressure-cooker-lamb-rogan-josh/
I didn't have smoked paprika, so we used regular. I got lamb at the Mexican market in Provo, and about 2 lbs. yielded just over 1 lb. usable meat, after thick fat and bones were cut away. Also, I added the 1/4 c. water, then reread the recipe where she says, make sure not to skip the water the first time, so I added a little more. It was very soupy, which was fine; we just served it in bowls.
I have had Tina' Morris' lamb saag, and she started with this recipe. She basically doubled most of the spices, I think, as well as the onion. We'll see how it goes.
Rercy’s Lamb Saag
Indian dishes are a great vehicle for frozen spinach and lamb saag is one of my favourites. Although it requires a fair amount of herbs and spices, I use them again and again and they are vital items in any Indian food lover’s larder. This dish serves 4 and I usually have it with brown rice.
Ingredients
• 1 kg lamb, cubed
• 3 tablespoons oil
• 3 garlic cloves, chopped
• 1 green chilli, finely chopped
• 2 cm fresh ginger, grated
• 2 onions, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 2 teaspoons ground turmeric
• 2 bay leaves
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon cumin seed
• 1 teaspoon black mustard seeds
• 1 cinnamon stick
• 6 cardamom pods
• 4 blocks of frozen spinach, defrosted in microwave and drained of all excess water
• 2 cups lamb stock
• 1/2 teaspoon salt
• 1 tablespoon fresh coriander, chopped
• 1/3 cup plain yogurt
Instructions
1. Heat 2 tablespoons of oil in a frying pan and brown the lamb in batches, drain on paper towel.
2. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon. Cook for 1 minute or until seeds start to pop. Set aside.
3. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices, garlic, ginger, chilli, turmeric, cumin, chilli powder, coriander and bay leaves to onion. Cook for 1 minute, then add lamb and stock.
4. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours. Stirring occasionally.
5. Add defrosted spinach and salt, cook for 5 more minutes.
6. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.
- See more at: http://www.cheapeats.ie/2009/01/23/rercys-lamb-saag-with-frozen-spinach/#sthash.pGRGu5Tv.dpuf
This is a nod to the layered banana pudding dessert that Cathy Squires makes.
For three portions, in three containers, I layered rectangular cookieson the bottom; these could be maria cookies, graham crachers, etc. Cathy used chess shortbread cookies.
For a mixture to go on top:
Mix well:
50 g. fresh lemon juice
140 g. sweetened condensed milk
Add:
60 g. softened (warmed) cream cheese
125 g. plain greek yogurt
I weighed this mix so I could divide it equally among the three containers, laying down some in a shallow first layer, followed by
sliced bananas,
more mixture,
two more banana slices,
a little more mixture,
one more cookie on the top.
Chill several hours.
This is my mom's favorite snack cake.
1 1/4 cups boiling water, poured over
1 cup quick or old fashioned oats; let stand 20 minutes.
1/2 cup butter, softened
1 cup sugar
1 cup firmly packed grown sugar
1 t. vanilla
2 eggs
1 1/2 cups sifted flour
1 t. baking soda
1/2 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
Beat butter until creamy; gradually add sugars; beat until fluffy. Blend in vanilla and eggs. Stir in oats. Sift together flour, soda, salt, spices. Add to creamed mixture; mix well. Pour into well-greased and floured pan (9 square or 8x12). Bake at 350, 40-55 minutes depending on the pan. Do not remove cake from pan.
For frosting, combine the following:
1/4 c. butter, melted
1/2 c. firmly packed brown sugar
3 T. half and half
1/3 c. chopped nuts
3/4 cup shredded or flaked coconut
Spread over cake; broil until bubbly. Serve warm or cold.
I'd probably do whole wheat flour, cut 1/2 cup of white sugar from the cake, maybe add some seeds of some kind.
Lemon bar recipe from Mary Beth
Here’s a recipe using a cake mix, which I don’t particularly do, so I’ll give some thought to how it might be modified:
Lemon Bars
1 lemon pudding cake mix
1/3 cup oil
1 egg
Combine above three items and mix.
Set aside one cup of mixture. Press remainder into a lightly greased 9 x 13 cake pan and bake 12 minutes at 350.
Combine:
8 ounces cream cheese
1/3 cup sugar
Add 1 T lemon juice and 1 egg. Mix until smooth.
Spread over baked layer. Sprinkle reserved crumbs over top.
Bake 15 minutes at 350.
Drizzle powdered sugar frosting over and cool.
Store in refrigerator.
I could try:
2 cups flour
⅔ c. sugar
3/4 t. salt
1 T. baking powder
2 T. cold butter
FOR THE CAKE:
Fine dry bread crumbs or flour for dusting the pan
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
2 cups sugar
4 eggs
1 cup milk
2 tablespoons lemon zest
FOR THE GLAZE:
⅓ cup lemon juice
¾ cup sugar
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PREPARATION
Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
Sift together the flour, baking powder and salt and set aside.
Cream the butter and sugar together. Beat in the eggs one at a time.
Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.
1/2 cup butter, softened
3/4 c. sugar
2 eggs, beaten
finely grated zest of one lemon
1 1/2 cups self-rising flour, sifted
1/4 cup milk
Topping:
juice of one lemon
1/2 cup sugar
Preheat to 350 (175C); grease a 9x7 or 8" square baking pan and line with waxed paper. In a bowl, beat together butter and sugar until light and fluffy. Gradually beat in eggs. Stir in lemon zest; fold in sifted flour, alternatively with milk. Pour batter into prepared pan and level surface. Bake about 50 minutes, until well risen and pale golden.
While cake is baking, make topping: in a bowl, mix together lemon juice and sugar. Spoon topping over hot cake. Leave cake in pan until completely cold, then turn out cake and cut into squares or diamonds. Makes 12 squares or diamonds.
2-4 T. soft butter (I usually do 3)
2/3 to 1 cup sugar (2/3 is very intense and tart, very nice)
2 eggs
2/3 c. fresh lemon juice (about 2 lemons; I've also done 1/2 c. lemon, adding grapefruit to make it 2/3; tasty!)
1-4 t. minced zest (usually 4)
Beat the butter and the sugar as for making cookies in a non-reactive saucepan (stainless steel, etc.) Beat in eggs very well. While beating, add lemon juice and zest. Stirring constantly, heat on low to medium flame until mixture thickens somewhat, being careful not to scorch. Store in fridge and use on toast, or on shortbread or in tarts, between cake layers, etc.
Note: I squeeze the lemon juice fresh, and remove seeds, but I don't strain it, so there are bits of pulp. It works fine.
2020 Germany: we have a lot of lime juice, and no mixer or large microwaveable bowl. So I melted 4 T. butter, let it cool some, stirred in almost a cup of sugar, stirred to cool a bit more, stirred in well-beaten eggs, then 1/4 cup plus 2+ lime juice. Once all mixed, I heated on low heat, stirring constantly, increasing heat a little as necessary until the mixture is a little thicker, and a finger drawn through the curd doesn't fill in.
Here's a [[7-minute microwave version.|http://www.pbs.org/parents/kitchenexplorers/2014/05/08/7-minute-lemon-curd-recipe/]] I made it August 13, 2014, and it was nice and easy. I used 2 T. of butter rather than 3, and I probably only had 1/4 c. lemon instead of the 1/3 called for. I've written the recipe out on my blog, and include it here:
A Little Lightning-fast Lemon Curd
1 egg
1/3 cup sugar (73 grams)
1/3 cup (65-75 g) freshly squeezed lemon juice, seeds removed (pulp okay)
1 to 3 tablespoons melted butter (14-42 g.)
finely grated and chopped zest of one lemon, optional
Lately I've been putting the citrus peel in a little chopper with the sugar and blending that very well; it makes it easier to get the zest small, and infuses the sugar with the flavor. I have also used a clean jam jar to melt the butter in (weighed in the jar), and then when the curd is done I store it in that, saving on the washing up.
In a microwave-safe bowl (6 to 8 cup size), whisk the egg and sugar until smooth. Gradually whisk in lemon juice, melted butter and zest. Heat on high in microwave for 1 minute. Scrape sides well and stir, then cook at 45-second intervals, scraping and stirring after each. The mixture will swell and bubble (the reason for the big bowl).
Cooking time will vary, but it’s likely to be done after 3 or 4 cycles; the lemon curd is ready when it is thick enough to stick to the back of a spoon. It will thicken as it cools. Transfer to a container for storing in the fridge, unless you’ve got a few friends on hand and the makings of some lovely toast, in which case the storage step is likely to be unnecessary. I’ve also had good luck making lime curd using the stove-top recipe, and I assume it would work well to substitute lime juice in this one, too. Citrus sunshine for sweetening your day.
2 T. butter
1 c. sugar, or possibly 3/4? (cream together)
1/4 c. flour
dash salt
1/3 c. lemon juice
1 1/2 t. lemon zest
3 eggs, separated
1 1/2 c. scalded milk
Stir in flour, salt, lemon juice and rind into butter mixture. Add beaten yolks and milk, blend well. Fold in stiffly beaten egg whites. In a 1 1/2 quart greased casserole dish. Bake in hot water 1 hour at 325, until done.
I made this on Calle Progresso in 2018, but it didn't work out so well. I mistakenly added too much milk, and the oven's temp was too high; it's very unreliable. Though the texture was coarse.
Here's a half batch to try:
Ingredients
1 3/8 c flour
1/4 c sugar, in gringer, with
2 T. grated fresh ginger
1 T. lemon zest (about one lemon)
1 1/2 t. baking powder
1/4 t. ground ginger
1/2 t. salt
1/4 c. butter, cut in small pieces
1/2 c. buttermilk
2 T. whipping cream
Instructions
Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine flour, sugar, fresh ginger, lemon zest, baking powder, ground ginger and salt. Using a pastry cutter or two knives, cut in the cold butter, working until the mixture resembles coarse crumbs. Add buttermilk and cream, reserving 1 tbsp of cream for later, and stir until just barely combined.
Turn the dough out onto a clean surface generously dusted with flour, and gently knead 5-6 times. Pat into a rough circle, then use a rolling pin to roll out to around 1" thick. Cut out scones using a 2" round or flower-shaped cutter, gathering up the scraps and re-rolling until you have 8 scones.
Arrange scones on the prepared baking sheet, spacing them ½" apart (I did quite small scones in a 24 count mini tart pan). Brush tops with remaining 1 tbsp cream, then sprinkle with turbinado sugar.
Bake scones in preheated oven for 25-30 minutes (or 12-15 for smaller scones), or until top is golden brown and a toothpick inserted in the centre comes out clean.
This is the larger recipe. The revision above had more fresh ginger because I'd already put it in before I decided to try a smaller batch.
2¾ cups flour
½ cup sugar
2 tbsp grated fresh ginger
2 tbsp lemon zest (~2 lemons)
1 tbsp baking powder
1 tsp ground ginger
½ tsp salt
½ cup cold butter
1 cup buttermilk
¼ cup heavy cream (reserve 1 tbsp)
3 tbsp turbinado sugar
Lemon Miso Dressing:
Makes 1 cup (eight – 2 tablespoons servings)
1/2 cup organic white miso paste (not sweet)
4 tablespoons freshly squeezed lemon juice
4 tablespoons walnut oil (or mild oil such as safflower or grape seed)
4 tablespoons spring water
4 teaspoons Dijon mustard
4 teaspoons Agave syrup or honey
2 teaspoons light sesame seed oil
4 large grinds black pepper
pinch kosher salt
Combine all the ingredients in a food processor, blender or bowl and whisk together until smooth. Taste and adjust seasonings. A nice all-purpose salad dressing, also makes a dip for raw vegetables.
From this website: http://bijouxs.com/2012/03/11/market-basket-salad-with-lemon-miso-dressing/
This is amazing as a parfait, and would be good as a pie (similar to [[Key Lime Banana Cream Pie]]). It's also a great frozen dessert/sorbet-type-thing, even without an ice cream maker, or a popsicle. (Just freeze in chunks.)
* 1/4 c. lemon juice
* 125 g. sweetened condensed milk
* 125 g. yogurt (esp. good with coconut)
* zest from one lemon
Combine the first two ingredients, then stir in the rest.
For parfait, layer with graham cracker crumbs and whipped cream. For a pie, make a graham-cracker crust and served with whipped cream.
For frozen treats, freeze in ice-cube trays, popsicle forms, etc.
I haven't tried this yet, but it looks good:
6 tablespoons unsalted butter softened
1/2 cup granulated sugar (another recipe calls for 2/3 c. or 1 cup)
1 large egg
1 teaspoon lemon zest grated
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt (or lemon yogurt)
1 tablespoon fresh lemon juice
1/2 cup sugar
1/2 cup fresh lemon juice
Instructions
Preheat oven to 350 º. Spray 8 x 4 x 3-inch loaf pan with baking spray. Set aside.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add egg and next two ingredients; beat until well blended.
Combine flour and next three ingredients. With mixer on low, add half of flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture.
Pour batter into an 8x4x3 inch loaf pan coated with baking spray. Bake at 350º
for 55 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven; place on a wire rack.
Meanwhile, in a small saucepan, combine ½ cup sugar and lemon juice; bring to a boil and cook one minute. Remove from heat.
Pierce top of bread several times with a meat fork (I like to use the kind with the really long tongs so I can poke the bread nearly all the way down to the bottom).
Pour sugar mixture over bread; cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
Slice into 16 pieces and enjoy!
Store in air-tight container at room temperature up to three days or in freezer for up to three months.
I used the Egg Lemon Soup recipe as inspiration here. I think it would have been good to have some crusty bread to soak up the lemony sauce. It's also possible that it was a little too lemony, a think I hadn't thought possible.
I tomato, chopped
about 1/2 cup diced red pepper
a medium zucchini, cut into zoodles (we have a new heart slicer)
about 4 cups spinach
1/4 c. lemon juice
1 large egg, or 2
a little chicken bouillon
a little salt
black pepper
a little cornstarch in cold water
I microwaved the zoodles, tomato and pepper a bit, to slightly soften things, but didn't cook them long. I dissolved the chicken bouillon in a little water, then added about a cup of water to a pot, added the spinach, and cooked it briefly. I removed the spinach, put some water and cornstarch into the cooking water, but I didn't stir well while it was happening, so I had to use the immersion blender afterward because it lumped.
I beat the egg into the lemon juice and then whisked that into the hot spinach broth, and cooked briefly to thicken. I stirred the spinach into the lemon sauce, and then all that into the vegetables. We liked it, though it was seriously tart. Possible that stirring in a bunch of roasted chicken would have been great, or maybe white beans, etc. More to do here, but this is a good start.
2 cups bread flour
2 t dry yeast
1/2 t. salt
1 T. sugar
1/3 cup dried currants
Grated zest of one lemon
2 T. luke warm water
2 eggs, beaten
1/4 cup unsalted butter, melted
To glaze:
1 egg, beaten
Butter 12 individual brioche molds. Into a bowl, sift flour. Stir in yeast, salt, sugar currants and lemon zest.
Make a well in center. Pour in water, eggs and melted butter and beat vigorously to make a soft dough. Turn dough out onto a lightly floured surface and knea 5 minutes, until smooth and elastic. Put dough in an oiled bowl, cover and leave in a warm place 1 hour, until doubled in bulk. Turn dough out onto a lightly floured surface, rekneat and foll into a rope shape. Cut into 12 equal pieces. Shape three quarters of each piece into a ball and a place in prepared molds.
With a floured finger, press a hole into center of each. Shape remaining dough into little plugs, then prss into holes, flattening the tops slightly. Place mold on a baking sheet. Cover with oiled plastic wrap and leave in a warm place until dough comes almost to top of molds. Preheat oven to 425 (220 c). Brush brioches with beaten egg. Bake 15 minutes, until golden-brown. Serve warm. Makes 12. (Eggs should be at room temperature.)
http://foodlikecake.wordpress.com/2014/04/25/lemon-lime-crinkle-cookies/
from a blogger who liked a post of mine
The source (before modifications): https://www.theendlessmeal.com/easy-lemon-meringue-pie/
FOR THE GRAHAM CRACKER CRUST:
* 1/4 cup butter, melted
* 2 tablespoons white sugar
* 1 1/4 cups graham cracker crumbs
FOR THE LEMON FILLING:
* 3/4 cup of white sugar
* 3 tablespoons flour
* 3 tablespoons corn starch
* 1/4 teaspoon salt
* 3 (or 4) eggs yolks
* 2 tablespoons butter
* 2 teaspoons finely grated lemon peel
* 1/2 cup freshly squeezed lemon juice
FOR THE MERINGUE:
* 3 or 4 egg whites
* 1/4 c white sugar
* 1 tablespoon corn starch
* 1/8 teaspoon white wine vinegar or lemon juice
INSTRUCTIONS
FOR THE CRUST:
Combine all ingredients in a medium bowl and mix well. Press into an 8″ pie pan, ensuring the edges and bottom are even. Either chill for 1 hour until firm or bake in a 350-degree oven for 5 minutes.
FOR THE LEMON FILLING:
Combine the sugar, flour, cornstarch, and salt in a medium saucepan. Gradually add 1 1/2 cups of water, whisking until smooth. Cook, whisking occasionally, over medium-high heat until thick and bubbly. Reduce heat to low and cook for 2 more minutes. Remove from heat.
(During the "occasional" part, you can work on the meringue)
Separate egg whites and yolks and set the whites aside. Whisk the yolks briefly. Slowly add one cup of the hot filling to the yolks, whisking to combine. (Make sure you go slow here, you don't want to scramble the eggs.) Add the yolks to the pot with the filling and cook, whisking for 2 more minutes.
Add the butter, lemon peel and lemon juice. Stir to combine and set aside.
After you make the meringue, reheat the filling before pouring it into the pie crust (unless you've already made the meringue, which you should have time to do).
FOR THE MERINGUE:
Using an electric beater, beat egg whites in a large bowl on high speed until they are frothy and soft peaks form. Add sugar, 1 tablespoon at a time, and continue to beat until stiff glossy peaks form. Add the cornstarch and vinegar and beat to combine.
TO ASSEMBLE THE PIE:
Pour hot lemon filling into prepared pie crust. Spread meringue evenly over the top, starting at the edges and working your way to the center. Make sure that the meringue comes all the way to the edges to prevent it from shrinking.
Bake in a pre-heated 350-degree oven for 12-15 minutes, or until the top of the meringue starts to brown.
Remove from oven and set aside to cool completely.
2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
½ pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side
Bring a pot of salted water to boil.
Heat the butter in a skillet and add the lemon zest.
Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.
From the NYT, here: https://cooking.nytimes.com/recipes/1589-linguine-with-lemon-sauce?emc=edit_nn_20171009&nl=morning-briefing&nlid=78935983&te=1
Lemony White Bean and Tomato Salad with Dill
Adapted from Bon Appetit, June 2010
(double all the ingredients to serve 6-8)
15 ounce can of cannellini (great northern) beans, rinsed and drained throughly
1 1/2 cups halved sweet cherry tomatoes
1/3 cup diced red onion
2 tablespoons chopped fresh dill
2 tablespoons extra virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
zest from one lemon
1/2 tablespoon balsamic vinegar
1 garlic clove, minced
In a large bowl, toss all the ingredients together, and season with salt and pepper to taste. Let sit at room temperature for at least one hour, or in the refrigerator overnight. Depending on your preference, serve chilled, or let come to room temperature before serving.
From cilantropist.blogspot.com.
!A.
2 c. lentils
1 1/2 c. long-grain brown rice
3 garlic cloves, pressed or diced
1 jalapeno, seeded and diced
7 c. water
!B.
1/2 c. bread crumbs
2 T. tomato paste
1 T. worcestershire sauce
1/2 t. celery salt
salt & pepper to taste
!C.
buns
grilled pineapple slices
!Steps
# Combine A. in a pot
# Bring to a boil, cook until tender
# Drain, add B., mash together
# Let cool, shape into patties
# Serve with C.
Soak 1/2c red lentils overnight (make sure at least an inch of water higher than the lentil level)
Sauté diced onions & diced pork/bacon bits
Add minced garlic
Season with salt, hot paprika powder, cumin, a bay leaf, 2 Tb chopped parsley.
Drain some of the lentil water and then add the rest of the water along with the lentils and let simmer for about 5 min.
Add 1/2 c cooked chickpeas (we used canned) and let them cook for another 5 min.
Add leftover rice (we had about 1/2c).
Add more water if needed or simmer longer if too soupy. We enjoyed it rather thick
Enjoy!
Tastes good with a dollop of plain yogurt on top.
This is one of those experiments where half-way through I thought "oh dear this is going to taste terrible" but then it worked out really well =)
Saute:
1/2 onion, diced
4g sliced mushrooms (half a container)
Add, and sauté until browned:
1 cup lentils
Add:
1 can corn (undrained)
1 can diced tomatoes (undrained)
1/2 cup cornmeal
2/3 lb frozen spinach
Spices:
cumin
italian seasoning
~1 t salt
~1/3 t pepper
from NYT
4 tablespoons extra-virgin olive oil
1 jalapeño, halved, seeded if desired, and finely chopped
6 garlic cloves, thinly sliced
1 tablespoon smoked paprika
1 teaspoon black pepper
½ teaspoon red-pepper flakes
¼ cup tomato paste
1 ½ cups brown or green lentils
1 teaspoon kosher salt
Email Grocery List
PREPARATION
Heat the oil in a medium saucepan or Dutch oven over medium heat. Add the jalapeño, garlic, paprika, black pepper and red-pepper flakes and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 30 seconds.
Add the lentils, and cover with 1 1/2 inches of water. Bring to a simmer over medium-high heat, then lower to a gentle simmer and cook until the lentils are soft and the water has mostly evaporated, 30 to 35 minutes. If they are looking dry at any point, add a little hot water. Season with the salt and serve.
from NYT:
INGREDIENTS
FOR THE CRUST
2 ½ cups all-purpose flour
½ cup raw sugar, preferably Sugar in the Raw brand
1 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cubed
FOR THE TOPPING
⅓ cup all-purpose flour
2 tablespoons dried chamomile (chamomile tea is fine), plus extra for garnish
Freshly grated zest and juice of 4 to 5 limes (3/4 cup juice), combined
4 large eggs
1 cup granulated sugar
½ teaspoon salt
Nutritional Information
Email Grocery List
PREPARATION
Make the crust: Combine flour, sugar and salt in a bowl and toss to combine. Rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. Press dough into a 9-by-13-inch baking pan. Prick all over with a fork and refrigerate for at least 30 minutes, or overnight.
Heat oven to 350 degrees. Bake chilled dough until golden and toasted, 15 to 20 minutes. Leave the oven on.
Meanwhile, make the topping: Sift flour and chamomile together, using the sifter to break up clumps and chamomile flowers. Repeat to eliminate any chamomile leaves or buds.
Strain the lime zest from the juice; discard zest. In a bowl, whisk eggs together. Slowly whisk in strained lime juice, sugar and salt. Add dry ingredients and mix well.
Pour topping over crust and bake for 20 minutes, then check to see if filling has set. If loose, bake another 5 minutes and check again. (Keep in mind that the filling will continue to thicken as it cools.) Once cooled, cut into squares or bars. Serve dusted with chamomile flowers.
From http://www.lindtusa.com/info-exec/display/truffles
Ingredients:
Ganache
* ¼ cup (60ml) heavy cream
* 5oz (150grams) Lindt milk, white or dark chocolate, chopped
* 1 tablespoon (15 grams) butter, softened
Method:
1. Heat the cream until it just comes to a boil, add the chopped chocolate and remove the saucepan from the heat.
2. Stir or whisk the mixture until the chocolate is completely melted.
3. Stir in the butter until the ganache is smooth.
4. Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache.
5. Refrigerate overnight or until the ganache is set.
6. To form basic truffles
7. Use a melon baller, small ice cream scoop, teaspoon or piping bag.
8. Roll the ganache in a ball and place on parchment paper.
9. To finish the truffles
10. Option 1
11. Roll truffles in unsweetened cocoa powder, powdered sugar, chocolate shavings, chopped chocolate, chopped toasted nuts or coconut.
12. Option 2
13. Temper a few ounces of the desired type of chocolate. Wash hands, rinse them in cold water and dry them thoroughly (cold hands prevent the truffles from softening and the tempered chocolate from getting too warm). Place a tablespoon of tempered chocolate in the palm of your hand and roll the truffles to coat. Place the finished truffle on parchment paper. Replenish the chocolate in your hand as needed. The chocolate coated truffles can also be rolled in the toppings suggested above.
Yield:
Makes approximately 20 truffles
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Or in other words, sausage bites in puff pastry:
I cooked 4 sausages in a frying pan until they were mostly done, and cut them in thirds. (That way I knew they were done, and they shed some grease.)
I took half the puff pastry sheet that Lidl sells, rolled it a little bigger than it was, cut it lengthwise into 3, then cut in 4, so that 12 rectangles can be wrapped around the sausage. I pinched them to seal, but they didn't stay closed. Egg wash is usually recommended, and that would probably have worked better.
I put some spicy dijon mustard into some plain greek yogurt to use as a dipping sauce, and it was tasty.
Type the text for 'Lori Forsyth'
Who knows how much I actually use of each ingredient? I begin by filling our big metal bowl until it looks about right, then adding what looks right of what I've got on hand. But Jon wanted to pin it down, so here are some guesses. Compared to the majority of granola recipes I see, which are often candy for breakfast, this is definitely on the austere end of things, but we like it. You can increase any of the non-oat dry ingredients as much as you want, or just scale back on the oats, if you want to go in a less austere direction.
18 c. rolled oats (or lately I've been using the scale and measuring 5 lbs)
1 c. walnuts, chopped
3/4 c. almonds, chopped
1/3 c. sunflower seeds
1/3 c. sesame seeds
2/3 c. coconut (I use unsweetened, the very fine grind, that you get at an Indian or Asian market)
1/2 c. water
1 c. sugar
1/3 c. oil
1 t. blackstrap molasses (or just use brown sugar instead of sugar and molasses)
Mix all but the last four ingredients together. Mix the last four and heat for 30 sec - 1 min in microwave until the sugar dissolves. Pour over the rest, mix together, then spread out thinly on cookie sheets (I have a big scoop that I fill twice for each baking sheet so I use a consistent amount, about 4 cups per tray, I'm guessing), and toast in 300° oven for 18 min., 2 trays at a time, then rotating the trays top to bottom and cooking another 18 min. That works for our oven; experiment so you've got it nicely golden. At this stage I'd add dried fruit: raisins, craisins, chopped apricots, dried apples, etc. but that's not always the family preference, so it's optional. Let cool before storing. Makes ~ 20 cups.
The recipe looks really long, but it's really easy to do once you've read through everything. There are notes here for different methods and variations.
1 heaping teaspoon instant dry yeast
3 cup (1 lb.) whole white wheat flour, or substitute about 2/3 c. bread flour for some of that
1 heaping teaspoon salt
1-3 teaspoons sugar or other sweetener, as desired; can be omitted; I usually leave it out
1 ½ to 1 2/3 cup very warm water
a jigger of oil (1/2 to 1 T.); can be omitted, especially for pizza crust or baguette
any number of additions: for recent soft pretzel knots I added 2 T. flax seed meal; I often add 2-4 T. of various seeds.
Mix dry ingredients in work bowl of a food processor briefly. Warm tap water in microwave up to 1 min 30 seconds, not so hot that it would be uncomfortable to drink (yeast doesn’t like water above about 110 degrees; because it’s mixed with dry ingredients, it can take a bit hotter, but not much). Add a little oil, and pour in a pencil-thick stream while machine is running. Once all liquid is added, begin timing, and process about 1 minute. Dough should collect in a ball around the center post, and have an even consistency (no globs of stiffer dough). Sometimes you need to use a butter knife to cut through it a few times and then process a bit more to get it consistent. You want the dough to be soft, but not too soft. Add a few tablespoons of flour if you need to.
If you don't have a food processor, you can do this in a stand mixer, though you'll let the machine knead it for longer, maybe 3 to 5 minutes (I have done this a few times, but don't know the ideal mixing time yet). If you make this by hand, the mixing order is usually different: begin with the liquid, stirring in the dry mixture, stirring as you go, and add flour until you get a dough consistency, then knead by hand for about 10 minutes. This is good exercise, and can be very meditative.
Whichever way you get there, the next stage is this: turn out onto a floured cloth (I use a pastry cloth that I keep floury and folded in a drawer for the purpose) and toss a few times to dust with flour. Place in a bowl and cover with a clean dish towel (I don’t oil the bowl or cover in plastic as some recommend; it saves effort, seems to work better). Let rise until a wet finger poke doesn’t fill in, 30-50 minutes or so. With wet hand, deflate dough and let rise again (may take a bit less time). Deflate again and toss on floured cloth, shaping as desired.
I often make two long baguettes, or two mini-loaves end to end in a 9x5 pan. The advantage of that is that if you’re at all in doubt whether the bread has baked long enough, you can break the loaves apart where they join and examine the crumb to make sure it’s no longer wet or grayish. From observing the outside, loaf is done when it sounds hollow when tapped, slips easily from pan, and springs back when squeezed or poked. These days I use an instant-read thermometer; a reading of 190-200 lets you know it’s done. This dough will also make 16-18 rolls. For pretzel knots, roll into a flat rectangle, use a pizza cutter to cut along the short side in about 3/4" widths, then once down the center of the long side. You'll probably get about 4 dozen or so. Tie them in a little knot and place on an oiled sheet or a silicone baking sheet.
Once dough is shaped, let rise again until double, preheating the oven near the end of the rise. Ovens vary, but I bake my baguettes at 375-400 about 20-25 minutes, loaf 350-375 about 35-40. Hot bread tears well if you must fall upon it, but slicing is another matter, so let it cool a bit before wielding the knife, using a sharp serrated knife and lots of back and forth sawing, hardly any downward pressure.
If I’ve got cooked pumpkin or mashed potatoes, I add about 1/2 cup, adding water to it to make up the liquid measure, heating as described. I then add a bit more water if needed. I also use leftover oatmeal, yogurt, applesauce, etc. A beaten egg can be added (though be careful not to cook it; just stir into warmed water to make up the liquid measure) which adds richness. If you like, cutting in a few tablespoons of butter is nice for the texture, too, especially for rolls. There are countless variations you can do; your family will be more than happy to help you eat your experiments as you figure out what you all like best!
I gave a bread baking class several years ago, and include here some notes from that presentation that may prove helpful.
I'm passionate about homemade, whole wheat bread, and so am about to make many bold claims and exhortations. I hope I can inspire you to giving it a try. To my way of thinking, the value of baking good bread at home outweighs all of the substantial reasons not to, which include yeast phobia and hectic schedules, among others. Homemade whole wheat bread is a marvelous thing: it communicates caring, it smells irresistible, it tempts people to the table, and nutritionally it's at its best. All well and good, you say, but who has time? Well, you do, probably: it takes about half an hour, spread out over 3 or 4 hours. If you never have an at-home stretch of 3 or 4 hours, perhaps you've let your life get too busy. Rather than wait until life becomes simpler before learning to bake bread, you can use baking bread as a means of making life simpler. Let it carve out some time for you at home that can't be cut into by other activities (except emergencies, of course: just sling the dough in the fridge and be off, if need be). The next time the Brownie troop needs to be ferried somewhere, you can say, "I'm sorry, I can't; I've got bread rising."
Most people are fans of homemade bread, but perhaps you have your doubts about whole wheat bread. How many of you have ever made or eaten bad whole wheat bread? I began baking bread in high school, and I told myself it was great, better than anything from a store. I needed some convincing, because it wasn't really great: it was dense and crumbly and had an off taste to it. Pessimists might say that that's just the nature of whole wheat bread. As it happened, the off taste was due to rancid flour, and the dense crumbly texture to insufficient kneading. I don't always make perfect loaves even now, but there's always good, and sometimes they're sublime. One thing that causes trouble for people in making whole wheat bread is trying to make it as much like white bread as possible. I am quite biased, so to me that seems like being disappointed that one can't make fresh squeezed orange juice taste more like Tang. My goal is to help you make such good whole wheat bread that you and your families will not only eat it because it's good for you but will actually prefer it. It can be done.
Great whole wheat bread comes from fresh ingredients, lots of kneading and plenty of time. The easy way to do the kneading is in the food processor, but hurrying the bread after that point compromises its texture, flavor and keeping quality. If that's not a concern, as for pizza crust which will be eaten in a sitting under flavorful topping, you can double the yeast and let it rise only once before rolling out. Everyone establishes her own routine. Mine turns out to be, 10 or 15 minutes to mix, rise for 30-60 minutes, punch down, rise about 30 minutes, punch down, shape, rise about 20 minutes, turn on oven, put in ten minutes later, bake about 25-40 minutes. There is time for errands between risings, or if something comes up, I throw it in the fridge.
The things that make the most difference for me in making really wonderful bread are:
Fresh flour. If you don't have a grinder, those of us who do would be glad for you to visit us. Also, natural foods stores stock it.
Hard white spring wheat: it makes lighter bread, more easily digestible, and so is ideal for helping with the transition to whole grain cooking. Ask me about sources.
Making sure the bread dough has an even consistency. I usually make mine fairly soft. If I'm in doubt, I add liquid until it's a little too wet and then add a few tablespoons of flour until it's back to "just right" and can be handled.
A pastry cloth: 24" x 24" should work: I think mine is canvas, but I have used a pillow case in a pinch. It allows you to make a softer dough, using less flour, with less problem of sticking.
Two rises before the shaping. This allows the bread to develop really good texture, flavor and keeping quality. If the prospect keeps you from wanting to bake, do one rise.
Notes on ingredients:
Whole grain flours begin losing their nutrients within a short while of grinding, so ideally flour ought to make its way to bread within a day or two. Flour can be kept from turning rancid, and some of the nutrient loss is slowed if flour is refrigerated or frozen (although I understand that vitamin E doesn't survive freezing). It will still be worth baking with flour whose vitamin B isn't at its peak, but rancid flour cannot be redeemed, even with butter and honey on the finished slice.
Yeast bought in bulk is astronomically cheaper, and keeps in the freezer for ages. warehouse stores have it in pound bricks for a few dollars or so, which is about a 40 fold savings over the grocery store packets.
You can make good bread without salt, fat, or sweeteners, but it takes some effort, and it beyond the scope of this demonstration. If those factors are of interest, ask me.
I highly recommend the book The Laurel's Kitchen Bread Book, by Robertson, Flinders and Godfrey. It gives very detailed instructions, as well as troubleshooting, and many great recipes. I have it and can lend it out for short periods of time.
We used this recipe for Sara's wedding. I think it was also the one used for my wedding cake by my mom.
Mix:
2 1/4 c. flour
1 c. sugar
3 t. baking powder
1 t. salt
mix:
1/3 c. butter or oil (I used oil)
1/2 c. milk
1 1/2 t. flavoring (vanilla plus almond, or lemon)
Beat those two mixes together for 1 minute.
Mix
1/2 c milk
2 egg yolks
Add that to the above, and beat 1 minute.
Make a meringue from 2 whites (beaten until soft peaks) and 1/2 c. sugar, added 1 T. at a time.
Folk that into the batter.
Bake 350: 8" layers for 30-35, 9" layers for 25-30, or 9x13 for 40-45, in greased and floured pans. For Sara's wedding treat we used jelly roll pans, spread with lime curd, topped with whipped cream. Very nice.
This is the recipe Carolyn Thompson has used for wedding cakes, including mine.
Stir together:
2 1/4 c. all purpose flour, sfited
1 c. sugar
3 t. baking powder
1 t. salt
Stir together:
1/3 c.butter or oil
1/2 c.milk
1 1/2 t. flavoring (vanilla and/or almond)
then beat together with dry ingredients 1 minute.
Add:
1/2 c. milk
2 egg yolks, beating one more minute.
Make a meringue of 2 egg whites beaten with 1/2 c. sugar; fold in to other mix.
Grease and flour pans and line with circle of wax paper. Bake until cake tests done at 350; for 8" 30-35, 9" 25-30, 9x13 40-45 minutes. cool, frost as desired.
Recently we made a recipe that worked quite well.
10 ounces small shell pasta, which fills our two-cup measure up to the point that they're just on the verge of spilling down the handle.
~2 liters of water
In the small heavy saucepan, place:
1/3 cup white sauce mix
Measure 1 cup of whole milk, and pour in about 1/4 of this, whisking while you do, until well mixed, then add the rest of the milk and whisk.
2.5 ounces or 70 grams sharp cheddar cheese, grated, which is not quite a full small (colorful plastic) Ikea bowl (not packed)
1-2 T. butter, melted into the cheese sauce
a squirt of yellow mustard, maybe a heaping teaspoon or so.
While the pasta is boiling (for about 7 minutes, until al dente), place the colander in the sink, and begin heating the sauce mixture. It will thicken up, at which point add the mustard and then the cheese, and remove from the heat, stirring to get the cheese well mixed. I also shook in some of the Asian red pepper, for a bit of kick. Drain the pasta and return to the pot, then stir in the cheese sauce and serve.
This cake was served at a book group meeting in June of 2019. I ate a bit that night, but brought home my piece covered in stiff whipped cream and blueberries. The next day it was great! Despite the name, there's no madeira in the cake. The recipe can be found here: https://www.thekitchn.com/easy-madeira-cake-257180
Easy Madeira Cake
8 to 10 servings
2 1/2 cups all-purpose or cake flour (Jennifer's cake was all purpose)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature, plus more for the pan
1 cup plus 2 tablespoons granulated sugar, divided
Finely grated zest of 1 medium lemon
3 large eggs
Juice of 1 medium lemon
Arrange a rack in the middle of the oven and heat to 325°F. Coat a 8x4-inch loaf pan with butter, then line the bottom and sides with a parchment paper sling.
Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.
Place the butter, 1 cup of the sugar, and lemon zest in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.
Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition.
Add the lemon juice and remaining flour mixture, then beat to combine. You should end up with a stiff batter that holds its shape. Spoon the batter into the prepared pan. Use a spatula to push the batter down into all the corners, then smooth the top. Sprinkle the remaining 2 tablespoons sugar evenly over the cake. (Jennifer used turbinado sugar on top of hers.)
Bake until the cake is firm and golden-brown and a skewer inserted in the middle of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack before removing the cake from the pan.
[[Aloo Curry]]
[[Apple Squash and Onion Pizza]]
[[Apricot Jam 2019]]
[[Banana Curry]]
[[Baked Chicken and Rice]]
[[Baked Chicken Thighs with Ranch]]
[[Baked Meatballs]]
[[Boiled Eggs, easy peel]]
[[Braided bread meals]]
[[Bread and Egg Souffle]]
[[Bread Pudding]]
[[Brown Rice in pressure cooker]]
[[Buddha Bowl]]
[[Burritos - chicken etc]]
[[Butter Chicken]]
[[Creamy Broccoli Bulgar]]
[[Cabbage Potato Surprise]]
[[Cheesy White Bean-Tomato Bake]]
[[Chicken and Rice Burrito Bowl]]
[[Chicken Dijon]]
[[Chicken Eggplant Parmesan]]
[[Chicken Korma]]
[[Chicken Cacciatore (slow cooker)]]
[[Chicken and Brown Rice Salad]]
[[Chicken and Spinach Avgolemono Sauce with Pasta]]
[[Chicken and Dumplings, Instant Pot]]
[[Chicken Parmesan on a sheet pan]]
[[Chicken Pot Pie]]
[[Chicken Shawarma like döner]]
[[Chicken Tagine (Moroccan)]]
[[Chickpea Coconut Curry]]
[[Chilaquiles Verdes]]
[[Chili Verde Pork tacos]]
[[Coconut Rice with Greens]]
[[Creamy Cauliflower and Ham]]
[[Dhal, or Curried Split Peas]]
[[Eggplant Schnitzel (opt. Anchovy Cream Sauce)]]
[[Eggplant, Cauliflower + Bratwurst (sausage) Fry]]
[[Empanadas]]
[[Falafel]]
[[Fava Beans (Egyptian Ful Medames)]]
[[Fish and Chickpea Fritters]]
[[Fish Focaccia Waffles]]
[[Fish Salad with Rice]]
[[French Onion Grilled Cheese]]
[[Fried Eggplant]]
[[Fried (battered) Eggplant with Pasta and Sardine Yogurt Sauce]]
[[Greek Chickpea and Veggie Fry]]
[[Green Beans in Tomato Sauce]]
[[Green Enchiladas]]
[[Huancaina Casserole]]
[[Hummus-crusted chicken]]
[[Impossible Pie]]
[[Impossible Pie for Mark]]
[[Indian Stew]]
[[Israeli Bulgar-Lentils]]
[[Kolaches with jalapeno and cheddar]]
[[Lamb Rogan Josh]]
[[Lemon pasta]]
[[Lemon Zoodles]]
[[Lentil Burgers]]
[[Lentil Chickpea Stew]]
[[Lentil and Spinach Stewp]]
[[Lentils Diavolo]]
[[Mex n Cheese]]
[[Mexican Quiche in tortilla]]
[[Microwave Baked Potatoes]]
[[Middle Eastern Pizza Thins]]
[[Mock Nachos]]
[[Moroccan Sweet Potato Stew]]
[[One-pot Valencian pasta meal]]
[[One-pot Cheesy Pumpkin pasta]]
[[Orange Chicken in a crock pot]]
[[Pasta Desapareciendo]]
[[Pasta Fagioli]]
[[Pizza Baby]]
[[Pizza Stuffed Mushrooms]]
[[Pizza Variations (Arabic, Sicilian)]]
[[Pork Loin: Balsamic Glaze in a Slow Cooker]]
[[Pork Loin Roast]]
[[Pork Loin Roast Crock Pot thyme paprika]]
[[Pork Roast in a Crock pot]]
[[Pork Vindaloo]]
[[Potato Poppers]]
[[Potato Curry]]
[[Potatoes Dill]]
[[Potatoes and Spinach, Indian Style]]
[[Potatoes, Spinach, Eggs and Feta]]
[[Pythagorean Pig Pizza]]
[[Quinoa salad]]
[[Ravioli One-Pot]]
[[Ricotta Pesto Pizza]]
[[Rice and Beans á la Frederik]]
[[Rice Casserole (or Risotto)]]
[[Rice in the Instant Pot]]
[[Samosas for Solstice]]
[[Sandwiches for a crowd]]
[[Sauerkraut and bags]]
[[Sesame Beef Tacos from Jared]]
[[Sesame Noodles]]
[[Shrimp linguine in coconut lime sauce]]
[[Shrimp Scampi, Zucchini Noodles]]
[[Shrimp Tempura with Vegetables]]
[[Spaghetti a la carbonara]]
[[Spaghetti Pancake]]
[[Spaghetti Squash Waffle Grilled Cheese]]
[[Spinach, Onion and Egg Pie]]
[[Sweet Potato Mac & Cheese]]
[[Swordfish with lemon butter sauce]]
[[Sushi]]
[[Tamale Pie]]
[[Thai Peanut Sauce + vegetarian, low-fat version]]
[[Thai Spring Rolls]]
[[Tofu—General Tso's]]
[[Tofu with Ginger-Garlic sauce]]
[[Thai Green Curry from Jared]]
[[Thai Red Chicken curry]]
[[Tomato basil Risotto]]
[[Tomato Sauce with variations + carbohydrate of your choice]]
[[Tortellini (dried)]]
[[Vegetable (or Meat) Curry]]
[[Veggie Fritatta]]
I haven't tried this recipe, but it looks like it could be tasty. For the ones we made while Jon was visiting from Spain, go to maple frosted cookies.
Frosted Maple Leaf Cookies
1/2 cup unsalted butter
1 1/2 cups flour
1 tsp cornstarch
1/4 tsp salt
1/4 cup sugar
1/4 cup light brown sugar
1 large egg yolk
1/4 cup maple syrup
Maple Brown Butter Frosting
1 Tbsp unsalted butter
1/4 cup unsalted butter, at room temperature
4 ounces reduced-fat cream cheese, softened
pinch of salt
1 1/2 cups powdered sugar
1 Tbsp maple syrup
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes to an hour. Remove from freezer to soften slightly.
Whisk together flour, cornstarch, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until fluffy. Beat in egg yolk and maple syrup until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 2 hours (or up to 2 days).
Preheat oven to 325°F and line two baking sheets with parchment paper. Roll dough out to 1/4-inch thickness on a lightly floured board and use a 3-inch maple leaf cutter to cut out cookies; place 1 inch apart on baking sheets. Chill in the freezer for 15 minutes. Bake for 13 minutes, until edges are firm and lightly golden. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Repeat with remaining dough, re-rolling scraps as needed.
To make frosting, cook 1 tablespoon butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Remove from heat to cool to room temperature.
Beat butter, cooled brown butter, cream cheese, and salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar 1/2 cup at a time and beat well, scraping down bowl as needed. Add maple syrup; beat on medium-high speed until smooth. Use an offset spatula to frost cookies; serve immediately. Store leftover cookies in an airtight container in the refrigerator; serve at room temperature.
Yield – 30 cookies
Calories – 125 (per cookie)
Carbs – 17
These are really delicious. I made them when Jon was home from Spain in March of 2015. I adapted them from this site: http://www.morsefarm.com/maple_cream_cookies
I don't usually remember, but I like the cookies even better after the frosting has softened the cookies, so I should try to wait. :-)
Cookie Dough:
50 g., 1/4 cup (2 ounces) brown sugar or maple sugar (or combo)
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon real vanilla extract
1/2 teaspoon maple flavoring (Frontier brand from Debra's Natural Gourmet)
1/2 cup (1 stick, 4 ounces) butter
Beat together the brown sugar, salt, baking powder, vanilla, maple flavoring, and butter until fluffy. Stir in the maple syrup.
3 tablespoons (60 g.) maple syrup
When well blended, mix in the flour.
3/4 c. All-Purpose Flour (I've done 85 g. to 105 g.)
1/2 c. whole white wheat flour (60 g.)
If the dough doesn't hold together, add another tablespoon of maple syrup.
Roll out carefully on a floured surface (dough is very soft; chilling would help if needed)
Place on a baking pan.
Bake at 350 for 8 to 10 minutes, until lightly browned on the edges.
Remove from the oven and cool on trays a few minutes then remove to cooling rack.
Cool completely.
Frosting:
3/4 c. (3 oz) confectioners' sugar (93 g)
1 T. softened butter
pinch salt (extra fine if you have it; can be omitted)
1/2 teaspoon maple extract
1 teaspoon vanilla extract (I forgot this once, too)
1 tablespoons maple syrup
1 T. milk or as needed. Don't get it too thin. Frost cookies when cool.
Makes 2 dozen with our maple leaf cutter.
Store in airtight containers for several days or freeze for longer storage.
[[Chicken, lots of ways]]
[[Chili]]
[[Chip Towers]]
[[Corn Bread with Pumpkin]]
[[Drinks Mark likes]]
[[Dutch Baby]]
[[Egg Muffins]]
[[Eggs, so many kinds]]
[[Fresh Fruit]]
[[French Toast]]
[[Greek Lentil Soup]]
[[Impossible Pie for Mark]]
[[Mac n Cheese]]
[[Omelets]]
[[Oatmeal]]
[[Pasta]]
[[Peanut Butter Cookies, 2019]]
[[Pizza]]
[[Popovers]]
[[Pot Stickers]]
[[Potato Cheese Soup]]
[[Quesadillas]]
[[quiche]]
[[Sushi Salad]]
[[Swedish Breakfast]]
[[Tomato Soup with Toasted Cheese]]
[[Tuna Burgers]]
[[Vegetables Mark likes]]
[[Whole Wheat Pancakes]]
[[Whole Wheat Waffles]]
[[Yogurt and Oats]]
Good tips for a successful mayo:https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/01/how-to-make-perfect-mayonnaise
This looks pretty tasty:
http://theyellowbench.com/baked-meatballs/
In order to get better at managing the larger picture of what we eat, it's helpful to see how food from a big batch of something can be used in a series of meals.
Whole chicken:
May 2017: I bought a chicken and had it cut up into wings, 3 pieces per quarter and the two breasts. I used the thigh pieces and the backs (6 altogether) in an Indian simmer sauce with rice. I used the skin, the wings and the bone from the backs of the breasts, along with celery, parsley, onion and carrots, and simmered that for a stock. I rescued the onions and carrots, and removed any meat. We cut the breast meat into largish nugget sizes and breaded them (breadcrumbs, pimienta, salt, etc.), along with the drumsticks, and baked that. We cut those pieces up and made them into the filler for doners, along with fresh onion, lettuce, kebab sauce (mayo plus stuff). Next, I added what I had saved from the stock making to crushed tomatoes and served it with spaghetti, along with the very hard sheep cheese and asparagus sauted with butter and garlic, and nectarines, cherries and bananas. There's still some baked chicken left, which we'll have for lunch.
3 egg whites
3/4 c. fine sugar
1/2 t. vanilla, optional
1/4 t. cream of tartar, optional
Beat eggwhites, vanilla and cream of tartar until soft peaks form. Add sugar gradually (a spoon at a time), beating on high speed, until very stiff peaks form. Drop in mounds onto baking sheet. Bake in preheated 225 oven for 30 minutes; turn pan and bake 30 more minutes. Leave in oven to dry. Store airtight.
You can also fold in very finely chopped nuts, which sounds really good. As a child, we used to make coconut meringues, and I loved those. Another variation is marbled meringues. Make batter as above. Melt 1-2 ounces chocolate, and drizzle lines of chocolate over the top of the meringue batter. Pull a spoon perpendicular to the lines of drizzle to get enough for one cookie. When you've done the first layer, drizzle more chocolate and repeat. You may not use all the chocolate (what to do with the leftover...?). Bake as above.
Valencia 2016:
3 medium egg whites
1/2 t. vanilla
small pinch salt
beat together until soft peaks form.
Measure 135 g. sugar into a bowl, and sprinkle by spoonful while beating the egg whites, until stiff peaks form.
Heat oven to 225 F, or around 107 C (4-5 o'clock, I think). Drop mounds onto silicone sheet and bake for 20-30 minutes. Turn off oven and let stay in to dry another hour. Try not to open oven if possible until time to take them out.
This seemed an unlikely combination, but was much enjoyed. I found the idea (with beautiful pictures) here: http://www.thekitchn.com/easy-dessert-recipe-crisp-meri-146685 I made a few changes.
4 egg whites
1 cup sugar, a mix of white and brown
1/8 t. salt
1 t. vanilla
Beat the egg whites until frothy white. Add salt, and then sugar, a little at a time, beating until stiff peaks. Add vanilla and beat in. On a silicone or silpat baking sheet or parchment paper, pile meringues in soft mounds, or pipe with a pastry tip (see pictures in source link). Bake at 275 for 70-90 minutes, then turn off oven, open door a crack and allow to cool inside. Meanwhile, whip cream, adding a bit of powdered sugar and vanilla. We piled a few cookies on a plate and topped with cream. Fresh fruits would have been lovely, too.
1/2 c. whole white wheat flour
3/4 c. all purpose flour
7 T. unsalted butter (also try 90 g. shortening, cold)
1/2 t. salt (use 1/4 is using salted butter)
1/4 c. ice water
1/2 t. white vinegar
Mix flour, salt, in work bowl of food processor. Cut butter into chunks and pulse to mix, so mixture is like coarse crumbs. Add vinegar to water, and pour in, mixing in pulses, not too much. Pour out into a bowl and add last of water if needed to hold together. Form into a disk and wrap and chill 4 hours. Roll out for 10" crust. Bake with weights at 400 for 8-10 minutes if filling with something that will not be baked further.
This was very tasty. I made it like this:
1/2 onion, sliced in half, then sliced thin
some green pepper, about a half
a nopal, cut in match sticks
half a jalapeno, without seeds
Saute these in a big skillet, with some oil. While this happens, bring some salted water to a boil in a big pot. When boiling, pour in 3 cups of elbow pasta. Cook while you're making the sauce, and drain when it's al dente.
In an 8" skillet brown some pork sirloin or loin strips (with some roasted garlic and herb seasoning and some Mrs. Dash lime seasoning, then spoon that in with the veggies, with the heat off. Pour any liquid into a one-cup measure, add milk to make one cup. In the 8" skillet add 1/3 cup white sauce mix, and whisk in the liquid over medium heat; bring to a boil to thicken. Add about a cup of grated sharp cheddar cheese, stirring to melt, then add to the veggie/meat mixture.
Spoon most of the pasta into the skillet and stir to combine. I left about 2 cups plain pasta for another use, but there was probably enough sauce that we could have used it. Serve with red pepper flakes and salsa.
Try this technique:
https://www.bhg.com/recipe/pork/mexican-quiche/
Wash 4-8 medium or large potatoes
Wrap in some towels. This could be a clean dish towel, then in a hand towel, or just in a big dish towel wrapped a few times. This helps them not get soggy.
Microwave at full power for 5 minutes, then rotate them, rewrap and continue, based on how close to soft they are. It may take 10-15 minutes, but they should come out nicely cooked like they’ve spent an hour in the oven. Split and top with bacon bits, chili, steamed broccoli, grated cheese, chives, sour cream, butter, gravy, salsa, whatever you’ve got.
On large pita breads, spread a sauce:
ground peeled tomatoes, plain yogurt, jalapeno garlic, tofu, ground lemon; cilantro. Sprinkle with ground sunflower seeds, ground almonds, romano cheese, chopped pickled red pepper, black olive,; drizzle with olive oil; bake 5-10 minutes at 425. Jon loved them.
Here's what we threw together; it could easily have been varied in many ways, but this version turned out nicely:
6 oz. margarine (1 1/2 stick)
2 oz. cooked and mashed butternut squash
1 1/4 c. brown sugar
1/4 c. white sugar
1 egg
2 c. white whole wheat flour
1/2 c. all purpose flour
1/2 t. salt
1/2 t. baking soda
1 t. baking powder
3 T. millet
Cream together margarine and sugar, add egg and beat. Add dry ingredients and mix well. Spread in a greased cookie sheet, 10" x 15". Bake for 15-20 minutes at 3:40. We had some homemade butterscotch sauce left over from our family 5K walk/run/ice cream bash, so we warmed that and drizzled it on top. Very tasty.
From WBUR October 3 Kathy Gunst show on soup swap
Late-Fall Vegetable Ramen In Miso-Ginger
Dairy-free, vegetarian, vegan
Makes 8 to 10 tasting portions or 6 full servings
This is a very simplified version of ramen, the classic Japanese noodle soup. While you simmer a variety of late-fall vegetables in a miso-and-ginger-flavored broth, you cook the ramen noodles. To serve, you can top each bowl with crunchy slices of sunchokes (Jerusalem artichokes) and spicy mustard greens if you want to make your ramen even more interesting.
This broth is serious comfort food, perfect for a sore throat or for when you’re feeling down. I love ginger, and the more the merrier. This is a strong ginger statement, so feel free to use the smaller amount if you’re not crazy about the rhizome. This also tastes really great with chicken stock instead of vegetable broth.
Ingredients
1 Tbsp canola oil
1 1/2 oz [40 g] fresh ginger, peeled; half chopped and half cut into thin matchsticks
3 scallions, finely chopped
2 medium carrots, peeled and cut on the diagonal into 1/2-in [12-mm] pieces
9 1/2 oz [270 g] seeded, peeled fall squash, such as butternut, cut into 1/2‑in [12-mm] cubes
Freshly ground black pepper
2 1/2 Tbsp white miso paste
1/2 tsp chili oil, sesame chili oil, or hot-pepper sauce
1 Tbsp soy sauce
6 cups [1.4 L] Vegetable Stock or canned low-sodium broth
14 oz [400 g] udon or ramen wheat noodles
1 cup [230 g] peeled, thinly sliced sunchokes or sliced water chestnuts (optional)
1/2 cup [30 g] packed chopped mustard greens or other spicy fresh greens (optional)
Instructions
1. In a large stockpot over low heat, warm the canola oil. Add all the ginger and half the scallions and cook, stirring, for 3 minutes. Add the carrots and squash, season with pepper, and cook, stirring, for another 3 minutes. Add the miso paste and stir until the vegetables are well coated, then add the chili oil, soy sauce, and vegetable stock. Turn the heat to high and bring to a boil. Turn the heat to low, partially cover, and simmer for 15 to 20 minutes, or until the vegetables are just tender.
2. Meanwhile bring a large pot of water to a boil over high heat. Add the noodles and boil them for about 3 minutes, or until just tender. Transfer the noodles to a colander and drain.
3. Divide the noodles among mugs or bowls and top with equal portions of broth and vegetables. Top with the remaining scallions and the sunchokes and mustard greens, if desired, and serve.
TO GO: Boil the noodles at home but cook them for only 2 minutes. Drain them and let cool. Pack the noodles with about 1/3 cup [80 ml] of the cooking liquids (so they don’t clump up and stick together) in a covered container. Pack the sunchokes and mustard greens separately. Reheat the soup at the party. Be sure to drain the noodles before adding to the hot soup, where they will finish cooking.
This goes on a brown rice salad, and would be nice elsewhere, too.
2 cloves garlic, minced
1 T. agave syrup
1 t. miso
2 T. oil
2 T. balsamic vinegar
4 T. toasted sesame seeds
Blend well.
With the current light brown miso we have, the proportion that seems to work is
24 g. miso
1 1/4 c. hot water (filling the Ikea stoneware bowls)
Add:
nori strips
tofu
chopped scallion greens
brown rice, as desired.
Also known as Cheesy Lentils
1 onion, chopped (or 2-4 T. dried onion, reconstituted)
1-2 T. oil
1 clove garlic, minced
1 c. split red lentils
2 1/2 c. water (potato water is good if you have it)
chili powder
(chopped canned or fresh jalapeño)
salt as needed
1 c. grated cheddar cheese (sharp will be more flavorful, but anything works)
Saute onion well in oil (if you're using dried onion, add a few more tablespoons of water to the measure if you like, and skip the saute step); add garlic, and chili powder if using. Add lentils and water and bring to a boil, then simmer, covered, 15-20 minutes until lentils are pale and soft. Stir in some salt (1/2 t. to start?), cheese, jalapeño or some other spicy thing if desired. At this point you can just stir well or puree. It thickens as it cools. Serve as dip for tortilla chips or lots of steamed vegetables. This works well with green beans, broccoli trees, carrot sticks, etc. We often have rice as a side dish. I use a hot-dip server for the sauce, and people dunk their vegetables. They eat a lot of vegetables this way.
This is from Robbyn:
2-3 T oil
1 chopped onion
2 chopped cloves garlic
1 ½ pounds beef (steak or roast) chopped into 1 inch cubes
3 sweet potatoes, peeled and chopped
2-3 T BBQ sauce (or some kind of curry paste—this is just whatever flavor you want to add)
1 can coconut cream or milk
2 cans peeled tomatoes
salt and pepper to taste
Saute the onions and garlic in the oil until soft, then add the meat to brown (5 minutes or so). Add the bbq sauce and simmer for a few minutes, then add the coconut cream and tomatoes. Bring to simmer, then add sweet potatoes. At this point, you can add the dump everything in a crock pot and cook for 6-8 on low, or you can put it in the oven at 375 and bake for an hour or so. You could also just cook on the stove top I guess until the sweet potatoes are done.
Serve over cous cous.
Jon picked a bunch of late mulberries for my birthday this morning. We had a bunch of huge ones from the border of the serpentine park many weeks ago, and were surprised to find a stand of trees near the Neptune pond in the Turia this week. The tree bark is less punishing, and the fruit is much smaller, so they're probably a different variety. I devised this recipe:
In the red silicone bread pan:
430 g. mulberries
stir in a mix of 2 T. sugar and 1 1/2 T. cornstarch
Separately, combine for streusel:
50 g. brown sugar (the coarse crystals available in Spain)
50 g. butter
75 g. oats
35 g. flour
1/8 t. + salt
top the fruit and bake at 180 C for 15-25 minutes, watching so it doesn't get too done.
Try this from 101 cookbooks:
http://www.101cookbooks.com/archives/mushroom-casserole-recipe.html
I can't remember if I've made it or not, so it's here for now.
We had some delicious naan while at dinner with my parents at Bombay House in Provo last week. The owner, a friend of my dad's, told us it contained coconut, cashews, raisins and sugar. I could tell it also had cardamom. I experimented with the bread dough I made today, and the method we use for Algerian flatbread, with good results:
In a small blender jar:
25 grams golden raisins
20 g. raw cashews
20 grams finely ground coconut
7 grams coconut powder
12 grams sugar
1/4 t. cardamom powder
Blend well. Roll about 4 ounces of bread dough ready for baking into a 10- to 12-inch circle. Spread with better butter, then with the mixture. (I had added about 10 g. agave syrup, but it didn't mix well, so I might omit next time. I think it made it hard to spread the mixture.) Roll from one edge into a long tube, then roll that into a spiral, then with a rolling pin, flatten that out into a circle again. Cook in a cast iron skillet, or on a stone in a hot oven.
from sallysbakingaddiction.com
(no-bake)
1/2 cup (120 g) creamy peanut butter (or crunchy; if using natural style peanut butter make sure it is not oily)
1 small very ripe banana, mashed (about 1/3 cup)
1/3 cup (112 g) honey (or maple syrup or agave)
1/4 cup (30 g) unsweetened cocoa powder
1/4 cup (61 g) milk (almond, cow, soy, etc)
3 cups quick-cooking oats* (not whole rolled oats)
1/8 teaspoon salt
1/8 t vanilla extract
1/3 cup mini chocolate chips, optional
Instructions
Get a wide shallow plastic container with a lit
Melt peanut butter, honey and mashed banana together in a large skillet over low heat until fully melted and combined. Remove from heat and mix in the cocoa powder, milk, oats, vanilla and salt. Drop cookie dough (about 2 Tablespoons per cookie) or roll into balls into the plastic container. Press a few mini chocolate chips onto tops, if desired. Place in the refrigerator for at least 2 hours before enjoying.
aka chocolate no-bake cookies,
Prep time: ~5-10 minutes, cool time: 30 minutes
[melt in a saucepan over medium heat]
1 c granulated sugar
1/2 cup milk
1/2 cup unsalted butter (you can partially melt in microwave to speed things up)
1/4 cup unsweetened cocoa powder
once everything is well mixed, bring it to a boil & boil it for 90 seconds (apparently longer is not advisable). Then remove from heat & mix in
[add in]
3/4 cup peanut butter
2 teaspoons vanilla extract
[add in]
3 cups quick oats
Dollop onto wax paper or something, and put in the fridge / freezer if you want it to set up quicker.
If you use good (natural) peanut butter, it won't set up quite as much, so the freezer is a good way to go.
If you use fake (jiff/etc) peanut butter, then it will set up without chilling (apparently?) after maybe 30 minutes.
adapted from http://www.mybakingaddiction.com/no-bake-cookies/
Variation:
1/4 cup unsalted butter (4 Tbsp; 60g)
1/2 cup granulated sugar (actually 1 1/2 on the original recipe; some call for as much as 2 cups. I would like to try less)
1/2 cup milk
1/4 cup Dutch process cocoa powder (or natural unsweetened)
2/3 cup creamy peanut butter
2 teaspoons pure vanilla extract
3 cups quick oats (or old-fashioned whole)
https://www.yummly.com/recipe/Chocolate-Peanut-Butter-No-Bake-Cookies-9099503?prm-v1#directions
Trace this back to the website 101 cookbooks, a favorite. She calls it "easy little bread."
8 oz. whole white wheat flour
1/2 c. all purpose flour
1 c. old fashioned oats
2 t. yeast
1 1/2 t. salt
2 T. brown sugar
1 T. oil
1 1/4 c. water
Mix dry ingredients; add oil and water and mix well. Place in 9x5 greased loaf pan; let rise 30-60 minutes. Bake at 350 for about 40 minutes. Turn out of pan to cool on rack.
This bread has a dense, chewy consistency, and is easy to mix with no special equipment. It's more a meal in itself than the outsides for a sandwich.
1 1/4 c. water
1 T. oil
8 oz. whole white wheat flour (1 1/2 c.)
1/2 c. all purpose flour
1 c. old fashioned oats
2 T. brown sugar
2 t. yeast
1 1/2 t. salt
better butter for a 9 x 5 loaf pan
Mix the dry ingredients together in a large bowl, then add water and oil, and mix well. Spread a loaf pan with better butter, and press dough into it. Let it rise until it's a bit puffy, 45-90 minutes. Bake at 350 for about 40 minutes, until internal temp is at least 190 F. Cool briefly and slice.
Eggless WholeWheat Oats Date Cake:
¾ cup Wholewheat flour
¾ cup oat flour
1/2 cup milk powder
3/4 cup chopped dates
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 t. salt
1.5 cups water, boiling
1/2 t. almond extract or vanilla
½ cup oil, or combo of oil and white bean puree
Add boiling water to the chopped dates, and let sit, covered, for 20-30 minutes. Mix dry ingredients; mix oil, vanilla and date mixture, and stir into dry ingredients. Bake in 350 oven for about 25 minutes if in a 7x11 pan or more time if in a loaf. I melted 3 tablespoons of butter and poured into the pan, sprinkled about 2 T. coarse sugar and some chopped almonds, and then poured the batter in. I turned it over for an upside down plan after it had cooled in the pan for 5-10 minutes.
For Lisa's birthday in 2015 we were out of whole wheat flour (a batch of ash cakes the night before had taken the last). We can't stomach white-flour pancakes, so rather than run to Mercadona, I improvised these, and they worked fine. A small batch, leaving 4 people will a little room left over.
Soak together:
100 g. quick oats
350 g. whole milk (we used UHT)
15 g. oil
After 10 or 15 minutes (or more; oats should be very soft), beat in
1 egg (Spanish ones are size medium)
Mix and add:
65 g. flour
4 g. baking powder
3 g. salt
10 g. sugar
Cook on a well-seasoned griddle.
You can also use about 1/4 t. baking soda, adding 1 teaspoon of vinegar to the liquid mix.
This can be used instead of a graham cracker crust: not as sweet, holds together better. Really nice for Banana Cream Pie.
1 c. oats, blended to flour (if doing in food processor, just add regular oats and all dry ingredients, then pulse until mixed and ground)
Mix with:
1/4 c. whole white wheat flour
1/4 t. salt
2 T. sugar
Cut in by hand or pulse to mix in
1/4 c. cold butter (half stick, 4 T.)
a little water, 1 or 2 T., if needed
Pulse to process, but don't overwork.
Press into 9" pie plate. Bake at 375 for 20-25 minutes, until golden. Let cool, and fill as needed.
There was a time when Mark would make himself a bowl of oatmeal as an afternoon snack. I don't know whether that was a passing stage, but it's something he generally likes.
1 cup butter 225 g., browned. (melt, heat while water boils off; when foamy, watch closely and take off heat when you can see some brown liquid below the foam. Keep stirring to cool it off. Be careful not to burn.)
1 c brown sugar 200 g
1/2 c sugar 100 g
2 large eggs
2 T. milk
1 t vanilla
1 3/4 cups flour 220 g
1 1/4 t. baking soda
- baking powder
1/2 t. salt
2 1/2 cups oats 225 g
2 cups chocolate chips 340 g, 12 oz, 1 bag
Mix sugars into browned butter; wait to put in eggs until the mixture isn't too hot. Add milk and vanilla. Mix in dry ingredients (we did one batch with a spoon and the other with a mixer; I think the spoon worked better) and chocolate chips. Spread in a 12x17 greased pan. I baked at 375 for 17-19 minutes. I might suggest 350 instead. They browned a bit, but that might be the butter color, too. The smell caramelish.
Jane Weight, a senior temple missionary, gave a batch of these to my parents when they left Boston. They've got cayenne pepper in them, which was a really interesting taste.
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour (I'll use www flour)
2 1/2 c. oats
1/2 t. salt
1 t. baking powder
1 t. baking soda
1/2 t. cloves
1/2 t. ginger
1 t. cinnamon
1/4 t. cayenne pepper
1 1/2 c. craisins
1 1/2 c. white chocolate chips
1/2 c. chopped pecans
Bake at 400 for 7 minutes, leave on pan for 2 more minutes, remove.
Chickpea or white bean liquid can be used instead of eggs. I tried these with some adjustments, and they were very good.
Dry Ingredients:
3/4 cup whole white wheat flour
1 1/4 cup old-fashioned oats (1/2 cup quick oats and 3/4 cup Scotch or ground oats)
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup raisins (I used craisins, and put them into the food processor with some of the oats and the liquid ingredients and chopped them, so they went tiny)
Wet Ingredients:
1/4 cup butter
1/3 cup packed brown sugar
1/4 cup sugar
4 Tbsp aquafaba
1 T. oil
1 tsp vanilla extract
Instructions
Preheat the oven to 350° F. Line a cookie sheet with a silicone mat.
In a large mixing bowl, combine flour, baking soda, cinnamon and salt. Mix in oats and raisins.
I placed most liquid ingredients with craisins and some oats, and pulsed it to mix. Mix in vanilla.
Add wet ingredients to the dry and mix with a wooden spoon. The mixture may seem too dry (didn't have this problem) - in this case knead it lightly with your hands until everything is mixed together.
Drop the batter onto the cookie sheet to make about 24 or 30 cookies.
Bake for 19-10 minutes until golden brown. Cool on a cooling rack until cool enough to handle. Enjoy!
From //Laurel's Kitchen//, a favorite. The dough is so good that they don't necessarily always get baked.
1/2 c. butter
3/4 c. brown sugar
1 lightly beaten egg
1 1/2 t. vanilla
1/2 t. salt
1 c. whole wheat flour
3/4 t. baking powder
(1/2 c. toasted wheat germ)
3/4 c. rolled oats
3/4 c. raisins
3/4 c. chopped walnuts or toasted sunflower seeds
Cream butter and sugar. Add egg, vanilla and salt and beat well. Mix other ingredients, and stir into butter mixture, additing a tablespoon or more of water if needed to hold mixture together. Place by tablespoonful on greased cookie sheets. Flatten a bit and bake 10-12 minutes at 375.
I have made these with half the butter, and they're more like nuggets, but it has a certain appeal. I've also doubled all ingredients but just increased the butter to 3/4 c. and that works well, too.
This is the cake we use for Jon's birthday pineapple upside-down cake, a nice lemon cake, etc. It's very tasty, very easy, and can take some or all white whole wheat flour.
In bowl with steep sides, mix for 2 minutes at medium speed:
1 3/4 c. flour (half or all whole wheat will work, though it will be a bit heavier)
1 1/4 c. sugar (can be a bit less)
1/3 c. soft butter
2 1/2 t. baking powder
1 t. salt
2/3 c. milk
Add and mix for 2 more minutes:
1 egg
1/3 c. milk
1 t. vanilla (or, for lemon cake: 1/4 t. vanilla, 3/4 t. lemon extract)
Pour batter into prepared pans (grease and flour): 2 8 or 9" rounds or 9 x 13 pan. Bake at 375 (350 in the outdoor roaster oven is safer) for 25 minutes for rounds, probably 40 for 9 x 13, until golden, and wooden pick comes out clean.
For lemon cake, spread some lemon curd on top, and mix some lemon curd into whipping cream to garnish.
For coconut upside down cake, see [[Coconut Upside Down Cake Bottoming]]
I did a [[Chocolate Cake Variation]] as a bundt cake for Anna's graduation party, as follows:
1 c. all purpose flour
1/2 c. white whole wheat flour
1/2 c. sifted cocoa powder
1 1/4 c. sugar
1/3 c. soft butter
2 1/2 t. baking powder
1 t. salt
2/3 c. milk (could increase by a few T.)
Mix as above. For last ingredients, I added a few T. of milk, but it might be better to do that in the first mixing. Batter was quite thick. It baked at 350 in the greased and floured bundt pan for 55 minutes.
One Pot Cheesy Pumpkin Pasta
We made this tonight and it made a lot, and was tasty. We slightly increased the recipe (to 14 oz), but that's not necessary. As written it was plenty for 5, plus leftovers.
12 ounces pasta noodles, such as elbows, farfalle, or penne (any type works) we used large elbows
1 small onion, diced (we had about a third of a small onion)
3 garlic cloves, minced (heaping half t. of bottled minced)
1 cup pumpkin puree
4 cups vegetable broth (we had chicken broth)
1/4 tsp red pepper flakes
1/4 tsp salt
1/8 tsp fresh ground pepper (I forgot this)
1/8 tsp nutmeg (ours was old so hardly any flavor. I don't know if I'd love it strong)
These two go in at the end:
2 TBS butter
4 ounces cream cheese, room temperature and cut into cubes (we used 1/3 less fat)
parsley for garnish
Instructions
In a stockpot or deep sided skillet, add noodles, onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg. Stir to blend together, and put on the stove over medium/high heat. Bring to a boil, then cover, reduce heat and let simmer for 10 minutes. Uncover, stir, cover, simmer for 2-4 more minutes, or until pasta is al dente. (I felt that the 10 minutes was bordering on too long, so we might look earlier.)
Add butter and cream cheese cubes, stir continuously until the cheese is melted and incorporated.
Serve and top with parsley if desired. Add salt and pepper to taste.
This was tasty; gives the impression of being super cheesy.
Here's the ratio I used: about 250 g. of thin spaghetti to about 750-850 g. liquid. It was some tomate triturado, maybe 1.5 cups or so, and some water, and a little milk (maybe 1/2 cup?).
I began with 1/4 onion, chopped, sauted in a little oil, then a grated carrot and a half a red pepper, chopped. Saute veggies, too. I also had about 2/3 c. chopped cooked sausage and about half a cup of tiny cauliflower florets. I added the liquid, the pasta (broken in half), some salt, stirred it all together and let it simmer until the pasta was al dente, stirring from time to time. I shook on some salt and some oregano, and stirred in a few tablespoons of a pesto by Agnesi called pesto alla siciliana that we have. It was really creamy-tasting, despite not having any cream or cheese.
The Ingredients.
serves 4
1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour (I used Pamela's Baking Mix, which is GF)
olive oil, for browning the chicken
1 teaspoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup
The Directions.
Use a 4 quart slow cooker for best results.
Dredge the chicken pieces with the flour, and shake off the excess.
[hey steph, what do you mean by "dredge"? AH! Okay, shake the chicken around in a plastic bag with the flour so it's coated nicely, but not super clumpy.]
:-)
Go ahead and throw away any remaining flour, we won't need it.
Heat olive oil in a large skillet on the stove and brown the chicken on all sides.
There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Plop the chicken pieces into your slow cooker.
In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup.
Taste.
If you'd like the chicken to be a bit sweeter, add a touch more sugar.
Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours, or on high for 3 to 4.
Serve over white or brown rice.
The Verdict.
Delicious. All four of us had seconds. Like I did with the lemon chicken, I sprinkled some red pepper flakes onto my portion, because I like a bit of heat.
This is from the crockpot emails I get, Stephanie O'Dea.
This is kinda like Orange Julius, a standard mall drink back in the (19)70s:
Cans of frozen juice:
1 can orange
1/2 can pineapple
1/2 can white grape
milk
ice (optional)
Mix up cans in a blender according to directions, except omit 2 cans of water and add 1 can of milk. (May have to mix in batches.) If you have ice, you could blend that in as well, or substitute another can of the water for an equivalent amount of crushed ice.
These are great when made thin and crisp.
1/2 c. butter, at room temperature
1/2 c. plus 1 T. sugar
1 medium egg (or half of an extra-large egg)
1 T. orange syrup with zest (see [[Candied Orange Zest]])
1 t. orange juice concentrate
1/2 t. orange or lemon extract
1 c. white whole wheat flour
1 c. all purpose flour
1/4 t. salt
1/4 t. baking powder
Could also try other variations: Lemon, Cinnamon, Ginger, etc.
Cream together butter and sugar until light. Beat in egg and flavorings. Mix flour, salt and baking powder and stir them into butter mixture. Roll out thin and cut into shapes (I used a 2" cutter with scalloped edge). They're great with some sugar sprinkled on top, or brushed with the orange syrup. Bake 12-14 minutes at 350-375.
One day as I was checking books out at the front desk at the library, a woman started talking to me, and by the end of it, I had this recipe. I think it was Denali Delmar, a Westford resident (the email she gave me was denalixyz@comcast.net. I have a few other recipes of this type by now, and I'm not sure which works out best, but I wanted to get this one down, and I can sort out what works best later.
In the evening, mix these:
1 c. www flour
1/4 c. white flour
1 3/4 c. water
1/4 t. yeast
Next morning, add
1 2/3 white flour
1/3 c. cracked wheat
1 1/2 t. salt
The alternative I have is this:
3 hours in a glass bowl:
1 c. www flour
1/4 c. flour
1 c. water heated 1 minute
1/2 c. sour dough start
Then
1 c. www flour
1 c. flour
1 1/2 t. salt
1/4 c. water
beat that in and let rise 2 hours.
Preheat oven and cast iron pot to 500 degrees. Bake about 25 minutes or so until hollow.
Compare this to the bucket bread, 18 hour bread, artisan bread in 5 minutes a day, etc.
1/2 t. yeast
400 g. of a mix of whole wheat and plain flour
1/2 t. dry yeast, or about a die-sized lump of fresh yeast
1 t. salt
a few tablespoons of mixed seeds
a glug of oil
about 1/2 cup of milk
maybe a cup of water, more or less, to make a rather wet dough
I mixed this in the evening in the medium pot and put on a glass lid (with the match in the hole :-). The next morning I put it on the counter for an hour or so, then carefully scraped the dough into the red loaf pan and baked it at maybe 180 or 190 for 25 - 30 minutes, though I lost track of time. Until the bottom is browned and it looks right :-)
Evaporated milk
Food coloring
Combine, paint on, dries glossy
(Would be worth trying thickly-made powdered milk, especially old pwdr. milk, since evap. milk is not cheap)
I'd like to investigate this recipe by Paul Hollywood: https://www.pbs.org/food/recipes/panettone-3/
I've always liked panettone, and have wanted to try it. In Spain I don't have a round pan, or a panettone mold, just a long silicone bread pan, so I planned to make it a regular loaf. I started with a basic recipe from this link:
https://www.yummly.com/recipe/Panettone-I-Allrecipes?prm-v1
At the second rise stage, a dough dab reminded me of the very tasty stollen that the Davises got from Austria, and shared with us when they came to dinner. If this can check that box, I'd be very happy.
Basically, I had a teaspoon or two of lemon zest that I blended with some white sugar, and wanted to use some raisins. I began with some fresh yeast that's a couple of weeks old, so I'm hoping it will still provide some rise.
2/3 c. ww flour
1 1/3 cup flour
1 t. salt
3 T. sugar
zest from a small lemon, blended with about 1 T. sugar
about 1 T. honey
about 1/4 cup plain greek yogurt
1/2 t. vanilla
1 egg
(I didn't mean to include no fat, but that's how it ended up)
about 2/3 or 3/4 c. combo of raisins and dates/currants (more raisins) with some boiling water to soften. Use the water when it has cooled down a little.
Make a soft dough, let rise, shape into a loaf and let rise in a warm oven. Spread with some melted butter. I plan to bake it at 350. I preheated the oven (175 C) with the top and bottom elements for 15 minutes, then turned off the top, baked for 20 minutes, and the bottom still got too done. This oven is difficult.
I tried these today, and they were quite interesting. I hope they'll make good lunch snacks for Mark.
1 c. rolled oats, toasted (I used quick, and toasted them in a cast iron pan for a bit)
1/2 c. crisp rice cereal
1/2 c. Parmesan, grated (I used the pre-grated in a bag)
1/2 c. freeze-dried vegetable bits (optional; I didn't have anything that fit this category)
35 g. or 1/3 c. walnuts (original called for smoked almonds, chopped)
3 tbsp. chia seeds
1/2 tsp. smoked paprika (swap in cumin, chili powder, or garlic powder for paprika)
1/2 tsp. Kosher salt
1/2 tsp. black pepper
2 large egg whites, beaten
25 grams (1/4 cup) almond flour
14 grams or 1 T. extra virgin olive oil
75 grams (1/4 cup) natural peanut butter
Combine rolled oats, crisp rice cereal, Parmesan, freeze-dried vegetable bits, smoked almonds, chia seeds, smoked paprika, salt and pepper. Stir in egg whites and unsweetened nut butter. Press firmly into 2 small silicone muffin pans
Bake at 350 degrees F for 150 minutes. Cool completely on wire rack. Store in airtight container at room temperature up to 1 week.
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Mark likes pasta in lots of forms, though he's not usually keen on pasta salad. He'll eat pasta plain, or with grated cheese, or with a sauce of ground peeled tomatoes and a little Italian seasoning. He'd probably go for Alfredo, too.
April 23, 1995
1 lb medium shells
2-4 c. broccoli florets
1 c. nonfat sour cream
1 c. plain yogurt, or nonfat cottage cheese, w/ tofu, pureed
1/4 c. milk
1/3 c. grated parmesan or romano
8 oz. cubed ham
# Boil pasta.
# When almost done, add broccoli, cook 1-2 minutes, drain
# Combine other ingredients, toss with pasta
# Add salt and pepper to taste
*3 c. white beans, soaked overnight (cover with water by a few inches) and drained
*Fresh water to 1 1/2" over beans
*1/4 lb kielbasa (or wurst!) quartered lengthwise and sliced
*Some seasonings (I had some spaghetti seasoning mix for some reason, and used about 1/4 c. but just oregano, basil, etc.)
*Some bouillon powder or cubes, 1-2
*2-4 c.hot water
*1 1/2 c. elbow pasta
*About 2 cups chopped canned tomatoes with puree
*Salt to taste
Soak beans overnight, rinse, add fresh water and slow cook in crockpot all day. Add the rest, cook until pasta is done. If it was boiling when you began, that should be about 10 minutes or so.
Based on Appley Bread Pudding, here's a recent variation:
4 cups whole wheat bread cubes (these were soft, so I toasted them for a while)
2 cups fruit: 1 had 112 g. soft ripe banana, cut in thick half-slices, and 182 g. ripe peach, chopped, from 1 large peach
130. g. homemade yogurt mixed with
1 T. dry milk powder and
1 beaten egg
2 cups warm milk, 16 ounces
1/2 t. cinnamon sugar, mixed with
45 g. brown sugar
I also had some canned milk that I had sweetened, and I used that. Otherwise, use some brown sugar, maybe 1/4 cup. A bit of salt, and butter dotted or grated on the top.
a handful of chopped craisins or raisins, maybe 1/4 to 1/3 cup
Put bread into a glass dish (I had a 7x11 or so), scatter on the peach mixture; pour on the mixed milk, egg, etc. Great if you can let it sit for some time. I baked it at 350 for about 15 minutes, then sprinkled on fine coconut, then baked more, for a total of about 45 minutes or so, I think.
2 cups (9 oz) whole white wheat flour
2 1/2 t. baking powder
1/2 t. salt
1/4-1/2 t. nutmeg
1/2 cup (4 oz) butter, chilled
2 T. (7/8 oz) brown sugar
1 large egg, beaten
2/3 c. (5.5 oz milk) milk
Mix as for biscuits: dry, then cut in butter, then mix in milk/egg. Roll out and cut in circles to overlap on top of fruit in a 9x9, 8x12, or 9x13 pan.
3 cups (17-20 oz) peaches, sliced or chunked
2 cups (8-10 oz) blueberries
1/2 cup sugar (half or all brown is good)
2 T. cornstarch
1/4 to 1/2 t. nutmeg
pinch salt
1 T. lemon juice
sparkling sugar for top, optional
Mix all this together, or lay fruit out and mix the rest and stir all in. Top with biscuits overlapping, using scraps in cracks.
Bake at 350 for 40-45 minutes. Let sit for 10 minutes; serve with vanilla ice cream or whipped cream.
!Beat until smooth:
1 c. (265 g) chunky peanut butter
1/2 c. (154 g) honey
1/2 c. (114 g) sugar
!Add to mix:
1 beaten egg
1 t. vanilla
!Sift together and add:
1 3/4 c. whole wheat flour
1/2 t. salt
1/2 t. baking powder
(optional: choc. chips)
!Add if needed:
2 T. milk
Bake 10-12 min at 350° F
2017 in Valencia:
These were tasty:
100 g. kid peanut butter
50 g. natural peanut butter (sort of soupy)
95 g. sugar
1 medium egg
60 g. all purpose flour
about 1/4 t. baking powder, maybe 2 g.
Form into 24 balls (about the size of cherry tomatoes), chill. Preheat to 175, and press balls of dough into some sugar so they're about half covered. place on silicone sheet, close is fine (I did 24 on the tray) and press with a fork. Bake about 8 minutes (convection, in this case).
Peanut Butter Cookies
Put these things in the stand mixer (behind toaster oven in pantry. Make sure it's stable and don't leave it alone to wobble off the table :-), with the paddle thing attached
1 cup sugar (200 grams)
1/2 cup (1 stick, 113 grams) butter, softened. You can microwave it on power 2 for 20 seconds or so if you want, or leave it on the counter for an hour, etc.
3/4 cup kid peanut butter, smooth or chunky (185 grams)
1 teaspoon vanilla
1 large egg
Mix that all together well, with the right lever on (locking the mixer in the down position) and the speed on 2 to 4 or 6, until well blended.
Add:
180 to 190 grams flour (can be whole wheat or all purpose), which is about 1 1/3 cups
Sift onto the flour:
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
In short bursts so the flour doesn't fly everywhere, mix the dry ingredients in, scraping down the sides of the bowl with a rubber scraper as needed.
It's helpful to chill the dough for about an hour if you can. You can put a plastic shower cap thing over the bowl and refrigerate. The shower caps are on the top pantry shelf, far left, near the foil and the plastic wrap. You could also lay a plastic grocery bag over the top.
Preheat the oven to 375. Put silicone sheets on two cookie trays (kept below the oven). Roll balls of dough and place onto the silicone sheet. I stagger them so that six rows of three will fit, but you can just do 12 if you want. Get a little water in a bowl, and dip a fork in the water, and then press down on each cookie one way then across, so it makes a grid pattern. Dip in the water again if the fork starts to stick to the dough.
Bake for about 9 minutes. They'll still look soft and puffy. Leave them on the tray for another 2 or 3 minutes, then put on a cooling rack.
From John Eberle at IRI Darien
* 1 c soft butter
* 1 c light brown sugar, packed
* 1 t vanilla (or less if strong)
* 1 egg, separated
* 2 c sifted flour
* 1/2 t salt
* 1 t cinnamon
* 1 c finely chopped pecans (finer chopped will mean easier to cut)
* Cream butter and sugar until light
* Beat in vanilla and egg yolk
* Add sifted ingredients
* Add 1/2 c nuts
* Press into greased 15" x 10" x 1" pan
* Brush top slightly with beaten egg white (don't need all of it)
* Sprinkle remainder of nuts on top (and press down in)
* Bake at 350 deg for 20-25"
* Cut when warm
These are also called Mexican Wedding Cookies.
1 cup pecans, toasted, cooled and finely chopped (I didn't chop as fine as I might have, and the bigger pieces made the cookies a little crumbly)
1/2 cup butter, softened
1 cup www flour (ap is the usual, but it works with whole white wheat flour)
pinch salt
33 g. sugar (1/6th cup)
1/2 t. vanilla
I've seen these made by hand, literally mixed by squishing everything together. The stand mixer also works. Butter and sugar first, then salt, vanilla and flour and nuts. Scrape sides, ball dough, chill half an hour, form in to 24 balls on a baking sheet, baked for 15 minutes at 350 or 375. Cool on tray a minute, then gently roll in powdered sugar in a container. After they cool you can roll in powdered sugar again, but if you can hold off, better for everyone. We served these Dec. 22, 2019 at our little party with my parents while we played a family history game called geneopardy.
Adapted from a //Cooking Light// recipe
Basil Pesto
4 garlic cloves, peeled
4 cups packed fresh basic leaves (about 2 1/2 oz.)
1/4 - 1/3 cup walnuts
1/3 to1/2 cup parmesan or romano cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
7 tablespoons olive oil, 1 tablespoon red wine vinegar, and water to 3/4 of a cup
In food processor, grind garlic until minced. Then add basil, nuts, cheese, salt, pepper and grind. with processor on, add liquids. it will be crazy soupy, but it's okay when it's chilled. Yield 1 1/4 c., about 60-65 calories per tablespoon.
Variation (Jon 2019):
1/2 cup grated parmesan cheese
1/2 cup pine nuts and/or walnuts
2 cloves garlic
1/2 cup extra virgin olive oil
Juice of 1/2 lemon plus some zest
salt (and pepper)
2-3 cups basil leaves (and/or spinach, cilantro)
* In food processor, chop up hard stuff (parmesan, walnuts) first.
* Add the rest and chop.
Variation: we had a windfall of tons of baby arugula, so we made pesto, substituting the arugula for the basil, using 1/4 c. sunflower seeds instead of walnuts, and 1/3 c. parmesan, and maybe white wine vinegar instead of red. It was also really good.
Cilantro Pesto
2 c. packed cilantro leaves and small stems
2-3 cloves garlic, peeled, smashed with side of knife
1/3 c. walnuts, lightly toasted, if desired
1/4 c. olive oil
some lime juice or wine vinegar, up to 3-4 T., if desired
1/2 t. salt
up to 1/2 c. parmesan cheese, optional (I usually don't use with cilantro)
Process garlic; add nuts and chop. Add cilantro, salt, chop well. Pour in oil and vinegar to blend. Refrigerate.
I began with some chicken broth from poaching some chicken breasts, added water and some of the green and yellow can granules, totalling maybe 6 cups.
I boiled that and added some linguine-size rice noodles, then the shredded poached chicken, some baby spinach and some cilantro, to wilt them both.
We served that with sprouts and lime squeezes. It was tasty.
https://holybasil.wordpress.com/2008/04/29/ph%E1%BB%9F-ga-vietnamese-chicken-noodle-soup/
Here's a beef cheater version we could try:
http://www.neighborfoodblog.com/2013/02/pho-bo-vietnamese-beef-and-noodle-soup.html
This looks more genuine:
http://www.instructables.com/id/Cheater-Ph%E1%BB%9F-B%C3%B2-Vi%C3%AAn/
Peel some fresh ginger and slice with a mandoline, peeler or very sharp knife. I had 35 g.
1/4 cup vinegar (I used white wine and rice vinegars)
a little honey, maybe half a teaspoon
Bring a little water to a boil and blanch ginger for 2 minutes. Drain and add to vinegar/honey mix. Refrigerate.
Alternate from Jon:
8 oz ginger, peeled and sliced very thin
1 c rice vinegar
1 1/2 t salt
1/3-2/3 c sugar
Boil (microwave) all but ginger in a heat-proof jar. Put in ginger. Refrigerate when cool.
3/4 cup lard or shortening
2 cups all purpose flour
1 t. salt
1 t. vinegar in about 1/4 cup cold water, added as needed
https://savortheflavour.com/hot-water-crust-pastry/
INGREDIENTS
scant 1/2 cup lard (90g)
1/2 cup water (118 ml)
1 3/4 cup + 2 tablespoons all-purpose flour (225g)
1/3 cup + 2 tablespoons bread flour (50g)
1/4 teaspoon salt
INSTRUCTIONS
Place the lard and water in a small saucepan over medium heat until the lard has just melted and the water is boiling.
Meanwhile, sift the flours and salt into a medium bowl.
Once the water is boiling, immediately pour it into the flour mixture and stir until a dough forms. The dough will appear too dry at first, but it will come together as you work it.
Knead the pastry in the bowl or on a work surface until it’s smooth and has cooled a little.
Use immediately, or keep over gentle heat in a double boiler until needed.
This is the cake we make for Jon's birthday every year. It's very tasty, very easy, and can take some or all white whole wheat flour. I'm using weights here, as it's easier, when in Spain, to use the scale; we don't have measuring cups here.
For the topping: in each of 2 silicone bread pans, melt 25 g butter, sprinkle chopped nuts (walnuts or pecans are great), about 35 g brown sugar, crushed or chopped pineapple
In bowl with steep sides, mix for 2 minutes at medium speed:
225-240 g flour (1 3/4 c.;half or all whole wheat will work, though it will be a bit heavier)
225 g sugar (1 1/8 - 1 1/4 c. sugar)
75 g soft butter (1/3 c.) soft butter
2 1/2 t. baking powder
1 t. salt
160 ml milk (2/3 c. milk)
Add and mix for 2 more minutes:
1 egg
80 ml milk (1/3 c. milk)
1 t. vanilla (or, for lemon cake: 1/4 t. vanilla, 3/4 t. lemon extract)
These directions are for when you're making the regular cake. Adapt for upside-down cake. I'll note that our 2016 oven turns off when the timer runs out (and doesn't start unless the timer is set), so things don't go well if the cake is soupy in the middle and you decide to give it more time, but the timer has rung. I'd also say that this much batter in 2 loaf pans takes a long time to bake, but we didn't have a larger pan. We began with the temp set at about 6 o'clock; we turned it up when progress was slow, but I think it was slow because the oven had turned off. It got pretty brown before we decided the center was done enough.
Pour batter into prepared pans (grease and flour): 2 8 or 9" rounds or 9 x 13 pan. Bake at 175-190 C or 375 (350 in the outdoor roaster oven is safer) for 25 minutes for rounds, probably 40 for 9 x 13, until golden, and wooden pick comes out clean.
In 2018 I tried doing upside down muffins, and it wasn't great. Though it made for less cake and more topping, something Jon approved of, the batter spilled from one, burning on the bottom of the oven, and some of the butter/sugar mix seeped out and burned, too. Lots of smoke. It might have worked in really big muffin tins, but the normal 1/2 cup size we had didn't go so well. The rest of the batter was in the red loaf pan, and it worked fine. Of course, we ate the muffins; we just didn't like all the smoke.
Notes from year four, Gisbert Rico: I baked two cakes, one in a long silicone loaf pan, the other in a saucepan. I used 2 T. of the brown sugar granules they have here for each cake, and used 1 t. baking soda instead of baking powder. They took a lot longer to bake than I expected, close to double. I could have drained the pineapple less, as a little more liquid might have been good. Near the end I turn the top heat element off so the top wouldn't continue to brown. In the past we've turned the whipping cream into butter by mistake, and we wondered if doing it in a tall container contributed. So we used a wider bowl, covered with a fruteria plastic bag with a hole for the whip attachment. It worked well.
For Jon's birthday I made the cake in the oval terra cotta. I used about 50 g butter, 3 pineapple rings, chopped fine, 1/3 cup walnuts (could have been more), 4 T. coarse brown sugar. I added just a little more milk to the batter. Baked at 175 C 20 min, turn, 8 min, then turn off top element (and convection fan on) 10 more minutes. 5 more with top element on.
2019 Progreso piso: I baked in two pans from Dale and Aida, a pie place and a square pan. I did 25 g. melted butter in each, but they stuck, so I think going up to about 35 g. would be better. 2 T. brown sugar crystals scattered in each one, then about 1/3 cup chopped nuts in each, 2 T. coconut shreds in one. The cake itself had the first milk measure as coconut liquid from a can of coconut milk, unstirred, and and one egg, plus a little more egg from egg wash, less than a half-shell's worth. I used 1 t. baking soda, 1/2 t. cream of tartar, and a tablespoon of pineapple juice. Each pan had a ring and a half of pineapple, finely chopped.
We preheated to 160, approx, and I turned it up to 175 at some early point. The pans were hard to fit in the oven, sort of diagonal with the square in the back corner, the glass in front kitty corner. They baked for about 25 minutes, I think, though the timer didn't work for the second bit, so that's approximate. Things stuck when we turned them over. Perhaps parchment paper....
An experiment in Valencia, 2017:
Mix:
140 g. ripe mashed banana
about 40 g. chopped fresh orange bits (1/4 small orange), optional (you could use a little pineapple juice instead)
1 T. lemon juice
45 g. sugar
45 g. oil
shy 1/2 t. vanilla
In the long red silicone loaf pan, melt:
25 g. salted butter. Sprinkle:
2 T. brown sugar crystals (the coarse azucar cafe in Spain)
about 25 g. chopped pecans
chopped pineapple from 2 rings.
Mix and add to the first mixture:
120 g. flour, more than half whole wheat
heaping 1/4 t. salt
heaping 1/4 t. baking soda
2 T. oat bran
1 T. mixed seeds
Stir together and spread in loaf pan. Bake at 175 C for about 25 minutes, until wooden pick comes out clean and top is golden. Turn over onto a plate and serve warm with whipped cream. Serves about 4.
Mark tends to like pepperoni and olives, not so fond of mushrooms or peppers. We use a sauce of ground peeled tomatoes with a little Italian seasoning, but other things would work.
I'm not sure this is the ideal name, but Daddy came up with it, and we'll use it for now. This was a tasty main dish.
Into our pottery rhombus (it's not really oval; more eye-shaped, perhaps) I laid down a layer of
day-old slices of crusty bread (I had bocadillos), about 5/8" to 3/4" thick, filling in gaps, so the bottom is closely covered.
Whisk 3 medium eggs and add
400 g. whole milk
heaping 1/4 t. salt
perhaps 1/2 t. dried herbs (I had some "salad seasoning"), optional
a few shakes of pimenton picante (cayenne?)
Pour about half of this over bread slices. Then whisk in the remaining egg mixture:
spinach, drained from about 150 g. of frozen spinach (I used 3 thawed cubes of spinach that I then squeezed fairly dry)
Pour the spinachy mixture over the bread layer and use a fork to spread it evenly.
Grate on a layer of cheese (I used some semi-marron)
Quarter 8 slices of Chorizo Pamplona (or other pepperoni-ish meat) and arrange the quarters in a design over the top.
Bake at around 170° C (375° ish) for perhaps 20 minutes. It will puff up some and begin to brown. Let cool briefly, as it's extremely hot inside.
From a suggestion from Recipe Tin Eats:
Fill stemmed mushrooms with pizza toppings, as follows:
pull stems out and reserve for another use.
mix some tomato paste (with a little Italian seasoning) with some grated parmesan cheese and some Italian breadcrumbs.
cut a small x in the bottom of the mushroom caps; they may give off some liquid.
Cut pepperoni into little pie shapes (12 each) and press some into the tomato paste inside the mushrooms.
Bake in the toaster oven for 10-15 minutes, then
top with some mozzarella and bake until cheese is bubbly and beginning to brown.
This was very simple and quite tasty.
1. Make pizza dough (we just used normal whole wheat bread dough)
2. Cut batch into 6 squares + roll out a bit (but leave fairly thick)
3. Spread topping on them, bake + enjoy!
*Arabic Topping
olive oil
finely chopped walnuts
oregano
rosemary
salt
we also used some of our spicy garlic-chili-onion-oil
*Sicilian Topping (Sfincione), a thick focaccia
tomato purree
garlic (lots of it! doesn't necessarily need cheese, so you need to get your flavor somewhere :) )
oregano
salt
I had lots of prune plums from the Jarvises, and prepared as follows:
Remove pits from plums and chop a few cups, then puree more until you have
4-5 cups of fruit mixture
heat in a heavy saucepan along with
pectin: I used 25 grams (half a package) of no-sugar-needed pectin
boil, stirring, until you can't stir down the boil, and add
1 1/2 cups sugar and
1 c. apple juice
1 T. lemon juice
Cook for a few minutes. Drawing a finger in the jam on the back of a spoon and seeing a clear stripe that doesn't fill in is said to be a signal. I forgot to do that this time.
I bottled 2 1/2 pints, one pint, and had 3/4 of another pint.
I boiled some water in a small saucepan and put the lids in that, set off the heat, heated the steam canner, boiled a quart of water in the electric kettle and scalded jars set in another saucepan, filled jars with a one-cup measure hanging from the side of the white enamel pot, wiped the rim with a tea towel dipped in the scalding water. I let jars sit overnight before labeling and moving.
Purple Plum Torte
• ¾ cup (150-155 g) sugar
• ½ cup (?) unsalted butter, softened
• 1 cup (?) unbleached flour, sifted
• 1 tsp (5 mL) baking powder
• Pinch of salt (optional)
• 2 eggs
• 24 halves pitted purple plums
• Sugar, lemon juice and cinnamon for topping
1. Heat oven to 350 F (175 C).
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into a spring form pan of 8, 9 or 10 inches (20, 22.5 or 25 cm).
Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with (about) 1 teaspoon (5 mL) of cinnamon, depending on how much you like cinnamon.
4. Bake one hour, approximately, or until a cake tester inserted in the centre comes out clean (the cake will cook faster in a larger pan; some versions suggest as little as 40 to 50 minutes; mine, in smaller pans, took more than an hour). Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (In the 10" pan in Gma's downstairs oven it bakes for 40 minutes at 350.)
5. To freeze: Double-wrap the tortes in foil, place in a plastic bag and seal. To serve a torte that was frozen, defrost and reheat it briefly at 300 F (150 C).
For our microwave popcorn popper:
* 1/4 c. popcorn, spread evenly on the plate
* Don't add salt, oil, etc.
* Microwave for 2' 30".
Seasonings:
* Melted butter, then sprinkles of salt, ground cumin and sugar
* Extra virgin olive oil, salt, and some combination of cumin, chili powder, curry powder, thai spice blend, italian seasonings, etc.
See also [[Exotic Sweet Popcorn]] and [[BBQ Popcorn Seasoning]].
# Heat oven to 350 deg
# Pop popcorn, lay out on cookie sheet.
# Drizzle/sprinkle/shake on popcorn:
** olive oil
** shredded cheese
** salt, cumin, chili powder
# Heat in oven until cheese melts
(See also [[Popcorn]]).
Mar 2014 Latest variation, consistently good: "Classic Cumin Mix"
Approximate quantities for 3 batches (each 1/4 c. unpopped) of popcorn
* 2 T olive oil
* 1/2 t salt
* 2 t sugar
* 1 t cumin
* 1/4 t curry powder
* 1/4 t chili powder
* 1/4 t cinnamon
Mix the spices in the olive oil, then dribble over the popped popcorn while stirring.
Other options from https://lifehacker.com/make-perfect-popcorn-on-the-stove-in-a-stainless-steel-1713652064
* Nutritonal yeast: These yellow flakes are a vegan favorite for good reason—they add a cheesy, super savory flavor to anything they’re sprinkled on—and they make for downright addicting popcorn.
* Soy sauce butter: Rather than pouring soy sauce directly on your popcorn (which can make it soggy), mix one tablespoon of the stuff with two tablespoons of melted butter, then drizzle on as usual.
* Cacio e pepe: Top your bowl of popped maize with a mountain of finely grated Parmesan—like, way more than you think is proper—then grind fresh black pepper on top.
* Bonito flakes: These dried, fishy flakes pack the most umami-packed punch your mouth has ever been punched with, and they dance around delightfully when sprinkled over hot popcorn.
* Olive oil and fried herbs: Rosemary is particularly wonderful here. (Never fried herbs before? It’s easy.)
* Cinnamon sugar: Make this when you need a break from savory—just make sure to use lots of butter.
* All sorts of powders in your spice cabinet: Curry powder, garlic powder, Old Bay, chili powder, dried dill, and cumin powder are all delicious.
* Citrus zest: Lime is great with chili powder; lemon is great with black pepper.
* Miso butter: Mix a teaspoon of your favorite miso with melted butter and whisk until it’s well combined. Drizzle that ish all over.
* Furikake: This stuff hit all the flavors. Sweet, salty, umami, vegetal—it’s all there.
For a dozen:
1 c. milk
2 eggs
1 cup all purpose flour (this is one of the only places where I don't use www flour; I'm still open to experimenting, maybe with pastry wheat flour)
1/4 t. salt
Blend together (sitting for a bit is fine)
With a little melted butter grease 12 muffin cups. Preheat oven to 375, and bake popovers 30-40 minutes, without opening the oven at all, until golden brown and puffed. They may begin to collapse once out of the oven. They're delicious with butter and jam.
My most recent popover success was as follows: recipe as above, using 2% milk, plus 1 T. oil, and 1/4 c. www flour, 3/4 c. all purpose flour, with 1/2 t. salt. I let them sit on the counter for a while, maybe half an hour. I baked them in sprayed silicone muffin tins at 400 for 30 minutes. They browned very well, and puffed high.
My latest Valencian Popover recipe was from the Food Network, and it worked beautifully.
Ingredients
45 g melted butter, divided
2 eggs (I used 3 medium, saved some for eggwash for another dish; 120 g. for this)
1 cup milk (225 g), warmed for 30 seconds in the microwave (should be lukewarm to warm)
1 cup all-purpose flour (130 g)
1 teaspoon kosher salt (I used about 1/2 t.)
Directions
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 12 muffin cups with about 1 tablespoon of the melted butter. Mix the eggs with a stick blender until light yellow. Put the muffin pans into the hot oven for 5 minutes while you do the next step. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pull muffin pans out and pour in the batter; return to the oven to bake until golden, 25-35 minutes. Remove from the oven and serve warm. These smelled nice, puffed large and browned nicely. They were delicious.
I haven't watched it, but there's a video at the food network site. http://www.foodnetwork.com/recipes/melissa-darabian/fool-proof-popovers-recipe
Here are some popover tips I haven't tried yet, all gleaned from various internet sites:
Try bread flour for highest puff
tips: http://chowhound.chow.com/topics/643501
Here are some links:
Alton Brown: http://www.foodnetwork.com/recipes/good-eats/basic-popover-recipe/index.html
King Arthur: http://www.kingarthurflour.com/recipes/popovers-recipe
In a liquid measure, melt:
70 g butter or butter and oil (about 1/3 c.)
add:
1/2 c. sugar
3 T. lemon juice
1 t. lemon extract
add milk to 1 cup line
add whole milk yogurt to 1 1/3 c. line
beat in one egg
In a mixing bowl, stir together:
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
200 g. whole white wheat flour
2 T. oat bran
2 T. fine cornmeal
1 T. chia seeds
1 T. poppy seeds
Stir wet into dry ingredients just until combined. Bake in greased muffin tins at 375-400 degrees until a pick comes out clean, maybe 15-20 minutes.
My notes were hastily scrawled, and I didn't have the egg written down, but I think I used one. I'll have to double check the next time I make them. I also think you could slant this recipe more towards our favorite banana bread recipe (add mashed banana, omit egg) and it would be tasty.
Here's the marinade we've tried with some pork loin
(for 1.5 to 2 lbs. pork) (Robbyn's dehydrator will handle double the recipe, so you don't need to figure out what to do with half a can of tomato paste.)
85 g. tomato paste (3 oz, half a can)
50 g. or about 2 T. dark honey (it's what I had; any honey is fine, and you can half this without a problem).
7 g. molasses, syrup or just a little more honey; Jared made the recipe without this, and with only half the honey
15 g. cider vinegar or red wine vinegar (maybe a tablespoon?)
12 g. or 1 T. oil
9 g. or about a tablespoon paprika (Jared's jerky seemed much spicier than mine, but his paprika was fresh, so you can start with less if you want to be cautious)
6 g. or about 2 t. onion powder
6 g. or about 2 t. garlic powder
15 g. or 2 t. salt
2 g. or 1 t. black pepper
25 g. (maybe 2 tablespoons) worcestershire sauce
This is an adaptation from http://rxprimal.com/2016/10/03/paleo-jerky-recipe-copycat-krave-black-cherry-bbq-pork-jerky/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
Place pork loin in the freezer 1-2 hours (that wasn't nearly enough time in our bisque freezer). Slice thinly using the food processor with slicing attachment or a very sharp knife. Combine the rest of the ingredients in a bowl. Stir until mixed and then add the sliced pork. Make sure the pork is completely coated then cover the bowl and let it marinate in the fridge for 24-48 hours. Spread out on the dehydrator and run at 160 or 165 degrees F for about 6 hours. (Check after 4 hours, my batches varied in cooking time and some people prefer it crunchy versus soft.) Once it reaches desired level of dryness, preheat the oven to 275 and cook 10 to ensure the meat reaches a safe temperature. (We didn't do that, but we're keeping the jerky in the fridge.)
Store in fridge if soft or pantry if crunchy.
Ingredients:
1 Pork loin roast (around 3 lbs)
2 t+ Whole cumin seeds
2 t+ Whole coriander seeds
1 t Salt
1 t Dried basil
1 T Olive oil
1/4 - 1/2 t Ground black pepper
Preheat oven to 450 F, 230 C.
Sauté cumin and coriander in a small sauce pan on high heat, stirring constantly for a few minutes until fragrant. Be careful not to let them burn.
Transfer to small blender jar or mortar and pestle. Grind seeds with salt, basil and pepper.
Coat pork loin with olive oil (easiest to do if you spread with your fingers), then coat the pork with the spices.
Place the meat on a rack in a roasting or 9x13 pan, and bake in the oven for 10 minutes. Turn heat down to 250 F (121 C) and cook 50-90 minutes until instant-read thermometer reads at least 135 F. It will rise 5 to 10 degrees once you remove it from the oven, yielding 140 - 145. (Trichinella dies at 137) Cooking times vary depending on the thickness of the roast. Be careful not to overcook.
Remove to a cutting board, cover loosely with foil and let sit for about 15 minutes. (Meanwhile, you may make gravy with the drippings in the pan.) Slice and serve with mashed potatoes, etc.
Lisa's birthday, 2019:
I had pork sirloin, supposedly a little different. I used the same oil and spices as above, baked at 450 for 30 minutes in the cast iron dutch oven on a rack, then pulled it out, added about 1 cup of chicken broth to the pot, then covered with lid. Set heat at 250, reduced the heat by leaving the oven open until it dropped to about 350 and put it back in. About 30 minutes later it was past 135, so I pulled it out and kept it covered for 10 minutes, and it was moist, done enough.
I used a Spruce Eats recipe to begin: https://www.thespruceeats.com/savory-crock-pot-pork-loin-roast-4023566
I began with a pork sirloin roast of 2 lbs, so seasonings were these:
heaping 1/2 teaspoon garlic powder
heaping 1/2 teaspoon thyme (dried leaf)
heaping 1/2 teaspoon paprika
shy 1/2 teaspoon black pepper (freshly ground)
1/2 teaspoon salt (kosher)
I seared the roast after oiling a little, then patted on the seasonings, but the recipe said to pat dry, pat on, heat oil, then sear. We'll see next time.
2 tablespoons olive oil
1 cup chicken stock (1 cup boiling water into 1 t. stock granules)
1 T lemon juice
1 teaspoon soy sauce
2 teaspoons Worcestershire sauce
After searing and putting on seasonings I put it in a small crock pot (maybe 2 quarts?) and poured the liquids around the edge so it didn't wash the spices off. I'm trying 1 hr 30 at high and then I'll reduce. 145 is the target temp. After meat is removed and tented to finish, liquids are poured out using a gravy strainer, and thickened with the following:
2 tablespoons cornstarch
1 tablespoon water (cold)
I went 2 1/2 hours on high, but I shouldn't have. I'm not sure about the total time, but the temp was above 190, so overdone. Also, the sauce, which I reduced, was very salty. With the soy and Worcestershire and chicken stock I probably should have left out the added salt, or added later to taste.
[[The original recipe|https://www.bigoven.com/recipe/crockpot-brown-sugar-balsamic-glazed-pork-tenderloin/737710]]
try this: http://www.100daysofrealfood.com/2013/12/03/recipe-best-pulled-pork-crock-pot/
From Joy of Cooking
!Part I:
1/3 c. white wine vinegar
2 T olive oil
6 large cloves garlic, peeled
3 T chopped peeled fresh ginger
1 1/2 T curry powder
1 T mustard seeds, pref. black (sometimes we make it without)
1 T ground cumin
3/4 t ground cardamom
1/4 t ground cloves
1/4 t red pepper flakes, or to taste
!Part II:
1-2 lbs trimmed pork loin or shoulder, cut into 1" cubes (or chicken, or tofu, or....)
!Part III
1 T veg oil
2 1/2 c chopped onion
!Part IV:
1 14+ oz can diced tomatoes with juice (or similar tomato product)
1 3" cinnamon stick
1+ lb. vegetables: potatoes, sweet potatoes, carrots, squash...
!Part V:
Salt and pepper to taste
2 t mustard seeds, pref. black
1 T corn starch mixed in 1/4 c. cold water (optional)
!Part VI:
1/4 c chopped fresh cilantro
hot cooked rice
plain yogurt
!Instructions
Mix Part I in a blender. Mix with p.II; if time, cover and refrigerate for 1-8 hours
Saute p.III in heavy pan until onions golden. Add seasoned pork, cook till lightly browned
Add p.IV to pot OR add all to slow cooker
Cover, simmer, about 1 hour OR in slow cooker, cook on high for ~4 hours or until done
Stir in p.V; cook until slightly thickened
Serve with p.VI
There's a bag in the freezer that can be boiled, or browned, then water or broth added for 8 to 10 minutes (the package may say), then cooked until the liquid is mostly boiled away and they dry up a bit. A dipping sauce with some soy sauce, a little rice vinegar and maybe a bit of honey is nice.
from //Laurel's Kitchen//, my favorite vegetarian cookbook.
4 medium potatoes
2 carrots
1 onion, chopped
(1 whole clove garlic)
1-2 tablespoons oil or butter
3 cups milk
1/2 - 1 cup grated sharp cheddar
2 teaspoons salt
1/4 teaspoon pepper
Peel and chop potatoes and carrots ( l sometimes leave potato skins if they're thin). Cook in water to cover in a large, heavy pan until soft. Meanwhile, saute onions and garlic in butter or oil, then combine with potatoes, carrots and cooking water. Puree in batches.
Return puree to pan, add other ingredients. Heat until cheese is melted and soup is hot, but don't let boil. Makes 8-10 cups.
2019 update:
(1) Sauté onions etc. first, then add the potatoes and carrots to the same pot so you only use one pot.
(2) To make this richer in (good) vegetables, add a bigger variety, e.g. squash, mushrooms, spinach. Sauté mushrooms and squash with the onions.
(3) Another variation (esp. w/ more veggies) is to currify it by adding curry powder, cumin, coriander, etc.
2020:
We used a sweet potato and one carrot for the orange component, and sauted with the onion a half a pasilla pepper, minced (about 6" long, triangle-ish, spicier than we expected). It gave a very nice south-of-the-border flavor.
http://www.flavorsofmumbai.com/sweet-potato-curry-indian-style/
I did a lot of variations: coconut milk instead of coconut, V-8 instead of chopped tomato, chaat instead of sambar masala powder, etc., but it was still amazing -- maybe the closest I've had to a "restaurant" curry.
I might try peanut butter instead of the ground peanuts for a smoother sauce.
potato patties in the air fryer (or oven-baked)
Ingredients
2/3 cup (40 g) dry instant potatoes
1/4 cup (35 g) Frozen Peas and Carrots, defrosted
2 tablespoons (2 tablespoons) chopped cilantro
1 tablespoon (1 tablespoon) Oil
1/2 teaspoon (0.5 teaspoon) Turmeric
1/4-1/2 teaspoon (0.25 ) Cayenne Pepper
1/2 teaspoon (0.5 teaspoon) Kosher Salt
1/2 teaspoon (0.5 teaspoon) cumin seeds
1/4 teaspoon (0.25 teaspoon) Ground Cumin
2/3 cup (166.67 g) hot water
Instructions
In a medium bowl, mix all ingredients. Cover and let the mixture rest for 10 minutes. Mix well.
Spray the air fryer basket with oil.
Using your hands, make 12 round, flat patties with even edges. Place patties directly into the air fryer basket. (You may have to cook in two batches in a small air fryer).
Set air fryer at 400F for 10 minutes. At 5 minutes, spray with some vegetable oil, and let the patties finish cooking.
From //Laurel's Kitchen//.
You can use this idea as a template, combining various things into a balls you can bake and tote with you if needed.
1/2 onion, diced
1 celery stalk, diced
1/2 T. oil
1 1/4 c. mashed potato
1 c. cooked brown rice
1/4 c. tomato paste
1/2 t. salt
1/2 c. whole grain bread crumbs
1/4 c. grated Parmesan cheese
Preheat oven to 350. Saute onion and celery in oil. Bomcine all ingredients and form into 1 1/2” balls. Place on greased baking sheet and bake on the top rack of the oven about 20 minutes, until delicately browned. Makes 12 balls. These are portable, and can be eaten at room temperature. They’re also good dipped in things, like ketchup.
3 T. oil, 3 cups grated potato: press into 9" pie pan. Bake 15 min at 425.
Laurel's Kitchen has this as a recipe using Tarragon, but we've corrupted it with dill, which I like better.
1 large onion, cut into long crescent moon slices, 1/4" wide
1 T. olive oil
3 large potatoes
1 bay leaf
3 T. vinegar
1 t. dried dill
1 t. salt
1/4 t. black pepper
Saute onion in oil in a good sized skillet until transparent. Slice potatoes in half lengthwise, then in semicircles 1/4" thick. Add to onions along with bay leaf, vinegar, dill, salt and pepper. Add just enough water to barely cover potatoes. Bring to a boil, then cover and reduce heat. Simmer 30-45 minutes, long enough to cool potatoes very well, so well they're beginning to crumble. Stir gently from time to time to prevent sticking. Makes 4 generous servings. This is a variation on hot potato salad, and would be great with sausage or some kind of wurst.
I think you'd call this Aloo Saag. It works well with leftover baked potatoes, cubed and heated. Quantities are something of a guess.
2 lb. cooked potatoes, in 1 inch cubes
1 onion, chopped
a little oil
a little butter
9 oz. fresh spinach, or a package frozen, thawed and squeezed spinach
1 minced pickled jalapeno or other green chili
1 minced clove garlic (I can't remember if I used this or not)
1 t. ground coriander
1 t. ground cumin
about 1/2 c. tomato sauce (I had spaghetti sauce, but ground peeled tomatoes would be fine)
a little cream (I had about 1/4 c. collapsed whipped cream, slightly sweetened)
salt to taste, maybe 1 t.
The recipe also called for a bit of sugar, but the cream was sweetened, and for 1/2 t. turmeric, 1/2 t. chili powder, but I got distracted and didn't use them. This was tasty, and would probably handle variations just fine.
This was a really nice combination. Here's the gist:
Red potatoes, scrubbed and wrapped in a couple of towels and microwaved until they're soft
Eggs to equal people eating, boiled (not overboiled; maybe 11 minutes after being lowered into boiling water)
A pile of fresh baby spinach, 4-8 cups? washed
about 1/2 c. cooked crumbed bacon, or maybe chopped Canadian bacon, or some other meat of choice
Feta cheese, crumbled. I only had about 2 T. but it would have been great with more
chopped kalamata olives, maybe 1/4 cup.
I fried the bacon (though it had already been fried, and frozen), added the spinach, which still had some water on it, covered it until the spinach wilted. I then added the potatoes, which I chunked, and the feta, and salted and peppered things.
We served this out, then had people add their own egg slices and olives. It was a very nice flavor combination.
These are from Selina's mom, Becky Seline Miller.
"I use a pumpkin bread recipe then cut into small bite-sized pieces, toss with oil, then bake in a single layer until crispy. I've tried baking at lower temperatures (250) and at 350. Both seem to work fine, but I prefer baking at the lower temperature to be sure they are crispy all the way through.
The recipe I use is pretty basic.
FESTIVE PUMPKIN BREAD
5 1/4 c. sifted flour
3 tsp. soda
3 tsp. baking powder
2 1/4 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. salt
4 1/2 c. sugar
1 1/2 c. oil
6 eggs
1 cup water
3 cups canned solid pack pumpkin (large can)
1 1/2 c. chopped nuts
Mix together well the flour, soda, baking powder, cinnamon, pumpkin pie spice, salt and sugar. Add oil, eggs, water, pumpkin and nuts. Pour into 4 or 5 greased loaf pans. Bake at 300 to 350 degrees for 1 hour. Let cool before removing from pans. (I use 350 degrees in my oven). Test for doneness by inserting toothpick in top center. If clean, pumpkin bread is done.
I hope they turn out well. If they are baked long enough they seem to keep quite a while, although at my house they get eaten before they have the chance to get old. Enjoy!
I've seen several versions of this, including one very decadent from my mission. The current version is smaller and leaner. I may still experiment, but this was quite good.
Mix:
2 eggs
13 oz. pumpkin (or more)
2/3 c. sugar (add 1 T if desired)
1 c. evaporated milk (I used whole this time)
3/4 . cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. cloves
1/4 t. salt
Separately, mix:
1/4 c. whole white wheat flor
1/4 c. plus 2 T. flour
1/4 c. brown sugar
2 T. white sugar
1 t. cornstarch
1/2 t. baking powder
1/4 t. salt
30 - 40 g. shortening (1/8 - 3/16 c.)
Pour pumpkin mixture into a baking pan (8 x 12 worked well). Sprinkle the flour mixture on carefully. Drizzle on:
2 T. melted butter
Bake at 350 for 45 minutes or so, then sprinkle on:
1/3 to 1/2 c. chopped walnuts, and continue to bake until center doesn't jiggle much, and knife inserted comes out clean. Cool at least a bit before eating. This is nice with whipped cream, or even a little cream and/or canned milk drizzled on.
Of course, with a lot more topping, sweeter and with more melted butter, it's more decadent. The original recipe called for a white cake mix sprinkled on, and about a half cup of melted butter. I guess you determine where you want to be on the extreme meter.
At Trader Joe's the other day we had a sample of a pumkin kringle. It was so delicious! Here is a recipe that seems like it would be a starting point for the outside; the inside would probably be sort of like pie filling. Worth working on.
http://thebakingpan.com/recipes/yeast-breads/kringle/#.VCmXDedPZEM
Here's what I'm trying for the morning we drive away to Utah, Nov 2, 2015:
whisk together:
pumpkin puree, heaping 1/2 cup (mostly solid pack, but a little home made) (there was a smidge of honey in the bottom of the bowl)
1 egg
1/2 t. salt
3/4 cup quick oats, blended to oat flour
1/8 c. sugar
stir together:
1/2 c. whole white wheat flour
1/2 t. sifted baking soda
1/2 t. sifted baking powder
a few shakes pumpkin pie spice
1/2 c. milk
In the morning, stir these together.
We've made lots of pumpkin pies over the years, and done a certain amount of research, and when it came time to make a pie for Thanksgiving 2015 we just went for a standard. It was tasty. This is from the Libby's can.
[or variation]
* 3/4 cup granulated sugar [or brown sugar, packed or 165 g]
* 1 teaspoon ground cinnamon [or 1 1/2 t]
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger [or 1 t]
* 1/4 teaspoon ground cloves
* [1/2 t nutmeg]
* [1 t vanilla]
* (in fact, we did 1 1/2 t. pumpkin pie spice and 1/8 t. cloves for spices)
* 2 large eggs [or 3 for lighter custard]
* 1 can (15 oz.) Pumpkin [or homemade, 425 g]
* 1 can (12 fl. oz.) Evaporated Milk [or substitute some with heavy cream]
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell (Jon made it earlier and froze it)
* 1 cup whipping cream, whipped, sweetened etc.
MIX sugar, spices and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. I think Jon says it may have baked for 10 minutes longer, but we're not sure.
Make a batch of bread dough, let rise once and roll out. Optional: Poke a few times with a fork and let it bake a few minutes before adding the sauce.
Sauce:
tomato purée
salt
pepper
basil
fresh garlic clove, minced
olive oil
Toppings:
mushrooms, sliced and sautéed in a little butter (don't crowd them; let each piece lay completely on the pan for a bit and then turn them over; remove from pan)
pork, sliced into small pieces; season with salt, pepper and balsamic vinegar (to get a Greek taste, thus Pythagorus)
spinach (chopped), thawed
mozerella cheese, grated
queso fresco (Mexican crumbly cheese), ~1-2 oz crumbled and strewn over the top
Bake and enjoy!
2 cups whole or 2% milk, scalded (either in microwave, or stirring carefully in heavy pan on stove)
1/4 c. buttermilk
When milk has cooled down after being heated to scald, stir in the buttermilk. This should be in a glass or crockery bowl.Cover and let sit on the counter. The LA Times recipe says 24 hours;I've had to do it 2 days.The mixture will thicken to yogurt consistency. Through a few layers of cheesecloth, drain whey (I've done in fridge or on countertop) overnight. Store and use within a week or so. This can be used like Ricotta or even cream cheese. I'm wondering whether the whey can be used in place of the buttermilk to start the next batch.
This is half the recipe I found at this link: http://www.latimes.com/features/food/la-fo-quarkrec1-20120324,0,1495780.story
These can be as simple as grated cheese in a tortilla in the microwave; they're great on the stovetop.
You can also beat an egg with a bit of milk, pour it into a tortilla-sized pan, cook until it's almost set, sprinkle with cheese, put the tortilla on top, flip to warm the tortilla, then fold in half. That's a Super Tortilla.
Jon remarked several times how much he liked this, and that I needed to write it down before I forgot what I did.
1 c. quinoa
1 3/4 c. water
shy 1/2 t. salt
Bring quinoa to boil with water and salt, and cook on low until water is absorbed, 15 minutes or slightly more.
1/2-1 cup finely diced carrot
1-2 c. finely chopped raw spinach
2-4 T. sunflower seeds, toasted
Stir these into the cooked quinoa, and dress with some of the following:
fresh lemon juice, 2-3 T.
extra virgin olive oil, 1-2 T.
a little balsamic vinegar, 1 T. or so, to taste
1-3 cloves garlic, finely minced
salt and pepper to taste
Jon said this tasted really nutty, perhaps the combo of the minced carrots, the quinoa and the sunflower seeds. We enjoyed it very much.
[[Apple Butter]]
[[Apple Chutney]]
[[Better Butter]]
[[Blackberry Jam]]
[[Candied Orange Zest]]
[[Coconut Milk]]
[[Coconut syrup]]
[[Coriander Chutney]]
[[Cranberry jam]]
[[Deviled Eggs]]
[[Everything-but-the-bagel seasoning like Trader Joe's]]
[[Exotic Sweet Popcorn]]
[[Feta at home]]
[[Goat Cheese starter]]
[[Greek Dressing]]
[[Herbs]]
[[Lemon Curd]]
[[Mayonnaise]]
[[Pie Crust, Hot Water]]
[[Pesto]]
[[Hummus]]
[[Pickled Ginger]]
[[Plum Jam 2020]]
[[Popcorn Seasoning]]
[[Quark]]
[[Refrigerator Pickles]]
[[Ricotta]]
[[Roasted Kale Chips]]
[[Robbyn's Salsa]]
[[Salsa Cruda]]
[[Salsa Verde Cocida]]
[[Soy Dipping Sauce]]
[[Stuffing Mix]]
[[Substitutions]]
[[Yogurt from Powdered Milk]]
[[Yogurt from Milk]]
[[White Mush]]
[[White Sauce Mix]]
Here's a draft of a recipe that I tried today. I did half a recipe, because having that many cookies around just doesn't seem like a good idea. Also, I used butterscotch chips, and after shaping half the cookies, added the coconut, so the kids could eat the first batch.
1 cup (6 1/4 ounces) vegetable shortening or butter (8 ounces)
1 cup (7 1/2 ounces) brown sugar, firmly packed, light or dark
1 cup (7 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon salt
2 large eggs
2 cups (8 1/2 ounces) King Arthur unbleached All-Purpose Flour (or whole white wheat flour)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup (3 1/2 ounces) old-fashioned rolled oats
1 cup (2 1/2 ounces) shredded coconut
1 cup (6 ounces) chocolate chips (I like them with raisins instead)
3 cups (2 3/8 ounces) crispy rice cereal or cornflakes
Beat together the shortening and sugars, vanilla and salt until fluffy; add the eggs and beat until smooth.
In a separate mixing bowl, whisk together the flour, baking powder and baking soda; add the flour mixture to the shortening mixture and beat until well blended. Stir in the oats, coconut, chips and cereal, mixing just until blended.
Drop the dough by rounded teaspoonfuls onto lightly greased or parchment-lined cookie sheets. Bake the cookies in a preheated 350°F oven for 10 to 12 minutes, or until they're golden brown. Yield: 60 (2- to 2 1/2- inch) cookies. (I've started baking cookies at 375 to get the Maillard reaction.)
Ranger Cookies in Valencia, 2017
90 g. brown sugar (big crystals)
110 g. white sugar
110 g. butter, softened
1/2 t. vanilla
1 medium egg
125 g. flour (part whole wheat, maybe 1/3)
3/4 t. baking soda
1/2 t. salt
1/2 c. quick oats
1-1 1/2 c. rice flakes (sort of like special K), broken some, not really crushed small)
1/2 c. chocolate chunks
I baked these for 8-9 minutes; the first batch hotter (oven fickleness), maybe above 200 C, the second batch around 180. I really like the crunch/resistance that the flakes give the cookies.
Saute:
1/2 and onion, diced, until softened. Add
1-2 cups zucchini (I had two very small ones)
1 large clove garlic, minced
Add:
1 t. or more Italian seasoning
1 large can pastene kitchen-ready tomatoes
1/2 cup water
1 bag frozen cheese ravioli (12 or 16 oz, I think)
1 cup medium shell pasta (I might add this first, cook a few minutes, then the ravioli; it seemed to take the shells a long time to cook)
Bring to a boil, turn heat down and simmer, covered, until shells are al dente.
Sprinkle on top grated parmesan cheese (1/3 cup?)
Top with some other grated cheese as well: I used Monterey Jack.
I stirred at a few points before adding the cheese. It came together well, and tasted good.
[[00 Various]]
[[Amaranth Bars]]
[[Amaranth Coconut pudding]]
[[Apple Baked Oatmeal]]
[[Baked Beans]]
[[Baked Eggs with Spinach and Mushrooms]]
[[Baked Rice balls]]
[[Beetroot Raita]]
[[BBQ Ribs in pressure cooker]]
[[Bok Choy soup]]
[[Broccoli Coconut Soup, 101 Cookbooks]]
[["Requeijão" - Brazilian Cream Cheese]]
[[Carnitas in slow cooker]]
[[Cinnamon Roll Baked Oatmeal]]
[[Tzatziki sauce]]
[[Somalian Bizbaz]]
[[Lemony White Bean and Tomato Salad with Dill]]
[[Thai Sticky Rice with Mangoes]]
[[Green Papaya salad]]
[[Lemon Miso Dressing]]
[[Gigi's Famous, Award-Winning, Triple Ginger Cookies]]
[[Vegan lentil burgers]]
[[Carrot Cake with Coconut Lemon Frosting]]
[[Chocolate Pudding]]
[[chocolate pudding, again]]
[[Chocolate Sauce]]
[[Cheese-it crackers]]
[[Coconut Lime Tofu Soup]]
[[Energy Granola Bars]]
[[Garlic Bread with coriander and parmesan]]
[[Crunchy Sesame Flax Chicken]]
[[No bake chocolate cookies, a bit healthier]]
[[Tender Kale]]
[[Sweet Potato and Cauliflower Curry]]
[[Tomatillo Guacamole]]
[[Warm Weather Oats]]
[[Cheese Crackers]]
[[Chili Cheese Dip]]
[[Chocolate Chip Cookies, Ultimate Recipe]]
[[Coconut Butter Buns]]
[[Cranberry Orange Scone Cookies]]
[[Eggplant Bacon]]
[[Apple Filo Pie with Maple and Pecans]]
[[Fish Tagine]]
[[Garlic pull-apart bread]]
[[homemade Sriracha sauce]]
[[Lamb Saag]]
[[Lemon lime cookies]]
[[lemon squares experiment]]
[[Maple Cookies]]
[[Meatballs]]
[[Miso Ginger Ramen]]
[[baked bloomin' onion]]
[[Pho]]
[[Pork Roast in a Crock pot]]
[[Pumpkin Kringle]]
[[Irish Colcannon]]
[[Thai Red Chicken curry]]
[[Thai Pork Salad]]
[[Brutti ma Buoni meringue cookies]]
[[Mushroom Rice Casserole]]
[[Red Lentil Soup]]
[[Red Pepper Dip]]
[[Homemade Ritz Crackers]]
[[marinated artichokes]]
[[fresh spring rolls]]
[[Sriracha Ramen]]
[[Sweet Potato Falafel]]
[[Tamarind Lentils]]
[[White chicken chili]]
[[Slow Cooker Honey Garlic Chicken]]
[[Potato crust]]
[[Streudels]]
From 101 cookbooks:
Red Lentil Soup Recipe
Be sure to pick through your lentils carefully. I somehow always find pebbles or clots of dirt hiding in their midst. Better to catch them on the front end, before you chip a tooth. And to make this soup vegan, just skip the feta at the end i bet some chopped avocado would be a good alternative.
2 tablespoons extra virgin olive oil
1 onion, chopped
3 shallots, chopped
1/2 teaspoon red-pepper flakes
6 cups good-tasting vegetable stock (or water)
1 1/3 cup red lentils, picked over and rinsed
1/2 cup brown rice, picked over and rinsed
as much fine grain sea salt as you need
slivered almonds, toasted
black oil cured olives, chopped
feta, crumbled
In a big soup pot, over medium heat, combine the olive oil, onion, shallots, and red pepper flakes. Let them brown, and caramelize a bit, stirring occasionally.
Stir in the broth, bring to a boil, then stir in the lentils and rice. Simmer for about 30 minutes or until the rice is very tender, and not at all toothsome. By this time, the lentils will have collapsed into a thick slop of sorts. If you need to add more water/broth at any point do so a splash at a time, until the soup thins out to the point you prefer.
Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat. Serve each bowl topped with almonds, olives, feta, and a slight drizzle of olive oil if you like.
Serves 4 - 6.
Prep time: 10 min - Cook time: 30 min
I'm also interested in this Coconut red lentil soup: http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html
and red lentil soup with lemon: http://www.101cookbooks.com/archives/red-lentil-soup-with-lemon-recipe.html
I sampled something called muhammara in a grocery store in Utah this summer, at it was very tasty. It was made of sweet red pepper dip blended with pomegranate molasses and walnuts, ostensibly flavors from Aleppo, Syria. I found this here:
http://www.coffeeandquinoa.com/2014/03/muhammara-syrian-red-pepper-and-walnut-dip/. Not shown here, but available as comparison: http://www.coffeeandquinoa.com/2014/03/muhammara-syrian-red-pepper-and-walnut-dip/
Muhammara (Syrian Red Pepper and Walnut Dip)
Print
Hands-on time
15 mins
Cook time
15 mins
Total time
30 mins
Author: Erica
Yields: 1 1/2 cups
Ingredients
2 red bell peppers
1 cup walnuts, toasted
1 clove garlic, roughly chopped
juice of 1/2 lemon
1/4 cup panko bread crumbs (or substitute other bread crumbs)
1 Tbsp pomegranate molasses*
1 tsp smoked paprika
1/2 tsp red pepper flakes
sprinkle of cumin
2 Tbsp olive oil
Instructions
Place a rack at the top of your oven and preheat your broiler. Cut peppers in half and remove stems and seeds. Line a baking sheet with tin foil and place peppers on it, skin side up.
Broil peppers until skins are charred. This will vary greatly based on your broiler. (Mine takes about 15 minutes.) Remove from oven and, using a pair of tongs, place the peppers in a large ziploc bag. Seal and set aside until peppers are cool enough to handle, 10-15 minutes.
Once peppers are slightly cooled, peel off and discard the charred black skins. It's OK if some bits of skin still cling to the pepper.
Add roasted peeled pepper halves to the bowl of a food processor along with all ingredients except for olive oil. Blend to combine, streaming in the olive oil. You can blend for less time to leave the dip a bit chunky, or puree for longer until completely smooth.
Scrape into a serving bowl. Serve with pita or lettuce leaves or use as a spread on sandwiches, etc. Enjoy!
Notes
*You can find pomegranate molasses in Middle Eastern markets. In the grocery store, try the international aisle or next to the regular molasses.
I've done a few variations on these, but here's the latest. They are spicy. If you want less spice, cut down on the red pepper flakes.
Here are some guidelines: wide mouth jars are easier to work with. Wash and cut cucumbers into spears and pack the jars. Then pour in water to cover. Pour the water out and measure how much you've got. Discard half the water, and measure the same amount of vinegar. For example, if you had 3 cups of water to cover the pickles, pour out the liquid, discard 1 1/2 c. water, add 1 1/2 c. vinegar, and then add the spices needed, and you'll have the right amount of liquid.
For our last batch, we used:
2 lb. cucumbers, cut in spears
4 cloves of garlic, peeled
Place a garlic clove in the bottom of 2 bottles, and then pack in the cucumber spears.
In a mortar, place the spices:
1/2 t. celery seed
2 1/2 t. kosher or coarse salt
2 t. dill seed
2 t. mustard seed
shy 1 t. red pepper flakes
crush these together, then add to the water/vinegar mixture (equal parts, totaling the amount of water that covered your cucumber spears) and heat in the microwave.
Pour liquid and spices into jars. Add a clove of garlic at the top of each jar, and sprinkle on:
1/4 t. dill weed (divided between the jars)
Cover tightly and refrigerate for at least a week.
Mix rhubarb sauce with oats, heat in the microwave, top with yogurt and cinnamon.
(We need the recipe for rhubarb sauce.)
We began with a recipe from the //Wilson Farm Country Cookbook// but have made some modifications.
Mix and spread in a prepared 9" square pan
7 c. rhubarb in 1/2" slices (if stems are very thick, cut them up so you've got reasonable sized chunks)
1 1/4 c. sugar
1/3 c. whole wheat flour
1/2 t. cinnamon
Variation: use the filling for [[Cream Cheese Rhubarb Pie]].)
Combine these dry ingredients and cut in butter, then top the fruit:
1 1/4 c. quick oats (or regular oats that have been blended some)
1/2 c. whole wheat flour
1/2 c. brown sugar
1/2 t. cinnamon
1/3 c. butter
Bake at 350° 45 to 50 minutes. In the past we've given it a stir about half way through, so it's not too runny, but that may just be something that happened once, so consider it optional.
We baked this in a suspect toaster oven for Lisa's birthday this week, and I'd say it was underdone. That meant that the rhubarb had a little crunch to it, which was nice, but it also meant that the topping didn't get what it needed, and tasted a bit raw, with the crunch of sugar, which made it seem a bit too sweet to me. I'd say if we bake it less for the crunch, we ought to reduce the sugar in the topping. It was also a bit soupy, so having a little more flour in the rhubarb would be good.
Sauté diced onions and garlic, then set aside.
Sauté:
bulgar, let simmer a bit in the water
chickpeas, cooked and drained
water
salt
rice
chili peppers, diced
**Could eat at this stage as a risotto
OR continue with the casserole:
Mix in
2 eggs
grated cheese
bullion
Bake until firm and lightly browned.
http://www.seriouseats.com/recipes/2012/12/diy-rice-milk-recipe.html
Looks promising.
[Note: this cooks down so much that you shouldn't count on it serving more than 2. Original here: http://markbittman.com/how-to-cook-everything-the-basics-rice-puddin/ ]
Our stovetop is very unpredictable this year, (Calle Progreso 83) so I'll try an oven version.
Preheat oven to 150 C (300 F)
combine in a pottery dish (or thick, oven-safe dish that can hold 6 cups):
(4 cups) 910 ml whole milk
(1/3 cup) 70 g. round white rice (any white rice will work)
(1/3 ish cup) 75 g. sugar (this was plenty sweet. I think it could easily go down to 55 or 60 g. without a problem, especially if you use some raisins stirred in when you take it out of the oven; I used about 2-3 T.)
1/4+ t. salt
Bake 30 minutes uncovered (I'm going to try just heat from the bottom, as both top and bottom tends to burn things these days), stir, bake 30 minutes more, stir again. [Note: I thought having the top heat on during the first 30 minutes wouldn't hurt as it was supposed to bake for about 2 hours, but the milk forms a bubble, and the bubble burned, so I had to drag away the burned part and ladle out the mixture and put it in a new pan so it wouldn't be contaminated. So no top heat!]
More directions from Mark Bittman:
Cook until the rice plumps and starts to become a more noticeable part of the mixture and the skin becomes more visible and darker, about 30 minutes more. Now the pudding is getting close to done, so check on it every 10 minutes, stirring each time (it should reach the right texture in 10 to 30 minutes, depending on the kind of rice you used).
3. The pudding will be done before you think it’s done. The rice should be really swollen and the milk thickened considerably but still pretty fluid (it will thicken more as it cools). Serve warm, at room temperature, or cold.
Tips:
You’ve got to use white rice in this recipe, but you have some choices: Long-grain aromatic rice (like basmati or jasmine) will deliver the most delicate texture and fragrance. Short- or medium-grain white rice (like Arborio) will be more thick and chewy. Supermarket long-grain rices will be somewhere in between.
5 Ways to Change the Flavor:
1. Substitute coconut, soy, rice, or nut milk for the milk.
2. Stir in a piece or two of whole spice (cinnamon sticks, cloves, or nutmeg) at the beginning of cooking.
3. Stir in a teaspoon of grated citrus zest at the beginning of cooking.
4. Add 1 teaspoon vanilla extract after cooking.
5. Add up to 1/2 cup chopped toasted nuts right before serving.
* 1 cup uncooked white rice
* 2 2/3 cups milk, divided
* 1/2 cup white sugar
* 1/4 teaspoon salt
* 1 egg, beaten
* 1/2+ cup golden raisins
* 1 tablespoon butter
* 3/4 teaspoon vanilla extract
* 1/2 t cinnamon
* 1/8 t cloves
* chopped almonds (optional)
Bring 2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In same saucepan, add 2 cups milk, sugar and salt to the rice. Cook, stirring regularly, over medium heat until thick and creamy, 15 to 20 minutes. Mix remaining 2/3 cup milk with beaten egg, then add a few spoonfuls, one at a time, of the hot mixture to the egg and milk and stir, then add that and the raisins to the pot. Cook 2 minutes more, stirring constantly. Remove from heat and stir in butter, vanilla and spices. Serve topped with chopped almonds if desired.
1 c rice (prepared Chilean style)
1 med/large garlic clove
Heat 2 Tb oil in pan, add 1 minced garlic clove and saute for approx 30sec. Add 1 cup uncooked rice. Sauté for 3-5min until lightly browned kernels appear (not all, but at least some). Add 2 cups boiling water and cover. **Caution: it will boil/steam right away. Be careful.
Reduce to low heat and let simmer for 10-15min or until rice is cooked, then set aside. **Glass lid helps here
1 can kidney beans, drained
1/2 can corn, drained
cumin
chili powder
black pepper
Put beans in pot with a bit of water. Coarsely mash with potato masher and let simmer, stirring/mashing occasionally. Add corn and cease mashing. Add seasonings. Set aside.
1/2 lb ground meat (we used a beef/pork mixture)
1 garlic clove, minced
salt
cumin
chili powder
cilantro (dried or fresh)
In 1 Tb oil, lightly sauté garlic. Add meat and then seasonings.
Mix all together! Then garnish with finely chopped Chinese (Nappa) cabbage and Sambal Olek (or other spicy tomato-based sauce). Add salt to taste if needed.
2 1/2 cups water
2 cups medium grain brown rice
pinch of salt
Put into the instant pot, seal lid. choose high pressure, 22 minutes. After it's done, natural release for about 10 minutes, then release the rest. It was done perfectly. There's less evaporation in the IP, so 1 to 1 1/4 works great. I've been told that 1 to 1 also works.
Under "Various" Jon has a link for a kitchn recipe with directions. Here is a summary:
2 quarts whole milk
1/2 cup heavy cream (I added a little more, as it wouldn't last longer)
1 t. salt
1/2 t. citric acid
2 T. vinegar
Mix milk and cream and heat to 200 degrees, not quite to boiling. Remove from heat. Add salt and citric acid, and stir well. If needed, stir in vinegar, one T. at a time, to make sure the cheese curds separate from the whey. Line a collander with cheese clothe and pour out, saving the whey for using in bread. Drain the curds.
This got great reviews from the family. Amounts are approximate.
Make a standard batch of whole wheat bread dough, but you'll only need 2/3 of it. So if you're making dough only for this, a 2 cup flour recipe would be enough. This fits on the pizza stone. When dough has risen once, punch down and roll into a 12-14" circle and place on a wooden peel or cutting board dusted with cornmeal. Working quickly, add the following:
Preheat oven to 425.
Mix these, and spread on dough:
1/4 c. basil pesto
about 1 c. part skim ricotta cheese
1/3 c. crumbled feta cheese
2 T. parmesan or romano cheese
about 5 oz. cooked and well drained spinach (frozen is fine; cook about 3-4 min. and squeeze dry)
small bits of chopped sun dried tomatoes in olive oil
some capers
some marinated mushrooms
some cooked and crumbed bacon
When topped, place the bread board mostly over the baking stone, and with a jerking motion, slide the pizza off the board and onto the stone. This takes some practice. You may need the help of a spatula. Alternatively, you can prepare the dough on a pizza screen and bake it on that.
Bake at 425 for 12-14 minutes.
(From http://www.wholefoodsmarket.com/recipes/3182)
This is a delightfully crispy side dish to serve with stews or casseroles. You can also let the kale cool and enjoy it as a crunchy alternative to potato chips.
Ingredients
1 bunch kale
2+ teaspoons extra-virgin olive oil
1/2 teaspoon chili powder (opt.)
1/4 teaspoon kosher salt
2 tablespoons finely grated Parmigiano-Reggiano
Method
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano.
4 red peppers, cut in half, with membranes and seeds removed
small onion
small yellow squash
1/2 cup celery
2 small red potatoes, cooked
1-2 cups tomatoes
2-3 cups chicken broth
pinch tarragon
salt and pepper to taste
Place peppers cut side down on a baking sheet and bake at 450 until they're soft and the skins are starting to darken. You can peel them at this point, but I didn't, to keep fiber and vitamins. I did these the day before. in pressure cooker, saute in a bit of oil the onion, celery and squash, then added sliced peppers, tomatoes, broth and 1-2 cups water, seasons, and lock lid. Heat and cook at high pressure for 4 minutes, then natural release. Puree with immersion blender and season as needed. I served some spinach pesto mixed into some sour cream as a garnish. It was very tasty.
2/3 c. chopped onion
2/3 c. cilantro (some stems included)
3 14 oz. cans diced tomatoes
1 jalapeno
Mix these things, sprinkle garlic powder over the top (or add a few cloves minced garlic), plus
1/2 t. cumin
1 1/2 t. salt
Blend one can tomatoes with the jalapeno, just pulse the two other cans.
This is a modified version of Dark and Soft Restaurant Dinner Rolls from the King Arthur Whole Grain Baking cookbook. I used this to make a Kringel, and the dough was soft and nice. Jon liked it better the next day.
1 cup water
2.6 ounces (1/3 cup) orange juice (I added some concentrate and then water to make up the measure)
2 ounces melted butter and oil (I did more than half butter)
2 1/4 c. white wheat flour, 256 g.
2 1/4 c. bread flour, 270 g.
1 3/4 t. salt, 9 g.
3 T. sugar, 38 g.
1 t. cocoa powder, 2 g.
2 1/2 t. yeast, 7 g.
30 g. egg wash
I put these in the bread machine on the 2 hour dough cycle, and stopped it at 30 minutes remaining, then rolled the dough into a large rectangle.
For the filling:
4 T. butter, very soft
4 T. sugar, mixed with
3 t. cinnamon
Mix this together well and spread on the dough, then roll from the long edge, cut lengthwise down the middle and twist these around each other, keeping cut edges up, and form into a wreath. Let rest for 10 to 15 minutes; preheat oven to 400, then bake for 10 minutes at 400, and reduce heat to 350 for about 20 more minutes, or a little longer. The consistency was soft, and was very good, possibly better, the next day.
Here's what I tried:
4 oz cream cheese, out of fridge for a short time, cut into chunks
4 oz butter, same
1 cup all purpose flour
1/4 cup sugar, shy; I can't really remember
3/8 cup ww flour
1/4 t. salt
Pulse in food processor, then add 2-3 T. milk
Some directions said to knead this for 3 minutes. At least form into 8 balls, then flatten to disks and chill for 2 hours. These will be rolled out thin, then topped with a nut/fruit mixture and cut into 8 wedges, rolled and topped with cream and coarse sugar, baked at 350 for 22 or so minutes until beginning to brown on the edges.
For filling, I tried both walnuts and almonds; I think I liked the walnuts best. I also did minced craisins or softened minced raisins, some peach/raspberry jam, some cinnamon. It was pretty labor intensive and concerning, but it would have been easier with a crew, and with a definitive recipe beforehand, rather than me just freestyling as I went along. They're very tasty.
1/4 cup walnuts, chopped fine, for one batch
1/3 c. raisins
a little sugar
some jam
I also put a little apple nectar in with the raisins and heated it to plump them
Another batch:
finely chopped almonds
finely chopped craisins
I'll pay better attention the next time
Here's what I used for a spinach quiche-kind of tart at the Stevensons' house:
Combine with fingers
80 g. cold butter, cut into bits
1 cup flour, plus a bit
pinch of salt
When that is well combined, add a few tablespoons of cold water just until dough holds together. Make into a neat disk about 1 inch thick, cover in plastic, and chill an hour or two. Let warm up out of the fridge for 45 min our so, and roll out carefully into a circle. put filling into the middle, fold pastry up over sides. Brush with egg wash if desired. Bake at 350 or 375 until golden and center filling done.
There was a lot of dressing with some scallions mixed in, used for pasta salad. We used it on finely chopped cabbage for a slaw. We don't have exact proportions, but we could start with this list of ingredients:
1 Cup white vinegar
Sugar
8oz sour cream
Mayo
[[Bok Choy Salad with citrus miso dressing]]
[[Bread Salad]]
[[Broccoli Salad]]
[[Brown Rice Salad]]
[[Cumin Carrot Salad]]
[[Family Reunion Cucumbers]]
[[Miso dressing]]
[[Kale Asian salad]]
[[Kale, Walnut and Craisin Salad]]
[[Quinoa salad]]
[[Salad Dressing from Selina's friend's wedding leftovers]]
[[Scandinavian Salmon Salad]]
[[Simple Cabbage Salad]]
[[Slaw Chez Nous]]
[[Spinach, Craisins, Feta & Walnuts Salad]]
[[Sweet and Hot Mustard Slaw from Chef John]]
[[Sushi Salad]]
3 tomatoes, chopped
1-2 jalapenos, finely chopped
1/2 c. cilantro leaves, finely chopped
1 onion, finely chopped
Juice of 1 lime
1/4 t. salt
Combine all, serve
* Note: Throw in some mashed avocado for a great guacamole
Cooked Green Salsa (Salsa Verde Cocida) From a washington Post email Aug 3, 2020
Santibañez claims this salsa “has a mouth-puckering tang and spicy zip,” and he’s not lying. It’s the tomatillos that give it that tang and its verde. You’ll notice they’re a bit sticky once their husks come off. Rinse away the (slightly acrid) tackiness by placing them in a bowl of water (you may need to change it a couple of times) and rubbing them with your fingers until they’re smooth. You can do loads with this sauce: simmer flavorful meats like pork in it, smother eggs with it in huevos rancheros, bathe enchiladas in it, or make the chilaquiles below.
For easy printing and scaling, view this recipe on our website at washingtonpost.com/recipes.
Ingredients
Servings: 4 cups
Active time: 20 minutes
Total time: 45 minutes
2 pounds tomatillos (20 to 24), husked and rinsed
2 fresh jalapeño chiles, stemmed
3 small garlic cloves, peeled
1 teaspoon fine sea salt or 2 teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 tablespoon mild olive oil or vegetable oil
Steps
Put the tomatillos and jalapeños in a 4- to 5-quart heavy pot with enough water to cover and bring the water to a simmer. Lower the heat and simmer gently, turning the tomatillos and chiles occasionally, until the tomatillos have turned a khaki-green color and are tender, but still intact, about 15 minutes. If necessary, let the tomatillos stand in the pan off the heat for up to 15 minutes more to finish cooking through.
Gently drain the tomatillos and jalapeños in a colander, being careful to keep the tomatillos intact. Put the tomatillos, jalapeños, garlic, salt and cumin in the jar of a blender and pulse just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and flecked with cilantro (the tomatillo seeds should still be visible). Be careful when you’re blending hot ingredients: Vent the lid and cover it with a kitchen towel, and hold the top firmly in place with your hand. Work in batches to avoid blending with a full jar.
Wipe the pot clean, add the oil and heat it over medium heat until it shimmers. Carefully pour the salsa into the oil (it may splatter) and bring it to a simmer. As it’s simmering, swish a little water around the blender jar and add it to the pot. Simmer gently until slightly thickened, about 10 minutes. Transfer the salsa to a heatproof 4-cup measuring cup and add water (if necessary) until you have 4 cups of salsa. It should still be thick enough to coat the back of a spoon. Season to taste with additional salt.
Nutritional facts (per half cup): Calories: 60; Protein: 1 g; Carbohydrates: 7 g; Fat: 3 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 297 mg; Fiber: 2 g; Sugar: 5 g.
Chilaquiles
Chilaquiles repurpose stale (not, like, super stale, though) chips and turn them into one of the great breakfasts, or the most popular side dish at a brunch gathering. They’re especially great when served with a helping of eggs, but don’t limit them to mornings. Santibañez tops his with sliced chicken or steak for dinner. Red salsa probably seems like the obvious choice for the base, and for good reason: it’s undeniably delicious. I prefer green by a hair, maybe because it’s less expected. Either way, you can’t lose. Just make sure you don’t use the jarred stuff, please.
Note: If you use store-bought chips, don’t salt your sauce as aggressively as you would otherwise.
For easy printing and scaling, view this recipe on our website at washingtonpost.com/recipes.
Ingredients
Servings: 2
Total time: 15 minutes (not including making chips and salsa)
2 cups Cooked Green Salsa (see above)
1 cup water
2 to 3 sprigs epazote (optional)
Kosher salt
8 to 9 ounces tortilla chips, good-quality store-bought (about 64 chips)
1/3 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1/2 cup (1½ to 2 ounces) crumbled queso fresco or ricotta salata
2 tablespoons Mexican crema, crème fraîche or sour cream thinned slightly with water, for drizzling
Steps
Bring the sauce, water and epazote (if using) to a boil in a 2-quart heavy pot over high heat, stirring occasionally. Reduce the heat and let the mixture simmer gently for 5 minutes. Discard the epazote sprig. Season to taste with salt.
Add the chips to the pot and cook, shaking the pan or stirring gently to coat the chips, until the chips have absorbed some of the sauce but are still crunchy, about 2 minutes. Transfer the chips to a platter or divide among plates and garnish with onion, cilantro, queso fresco and crema. Serve immediately.
Nutritional facts (per serving): Calories: 770; Protein: 15 g; Carbohydrates: 93 g; Fat: 38 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 1,326 mg; Fiber: 11 g; Sugar: 13 g.
For Solstice 2019 we made chicken samosas using this recipe: https://www.yummly.com/recipe/Chicken-Samosas-1825369?prm-v1#directions
Instead of ground meat we used about 1/2 lb. of chicken from a rotisserie chicken. And the mixture was spicier than we expected, so we added some chickpeas, maybe half a cup, pulsed in the food processor.
For the dough I used 2 cups ap flour, 1 cup www flour, and oil, not ghee. We baked them. We used mashed avocado, ranch dressing and sour cream for one dip, and Jon made a tamarind sauce. We also served sauerkraut with the samosas, and they were quite good.
It's a good recipe for a group to do. I rolled the dough circles and cut them in half; Jon portioned the filling, and Lisa and Mark folded the packets. Deep frying has some appeal in terms of texture and flavor, but I can see the possibility that the filling would have leaked out into the oil. If we had brushed more oil onto the packets, they probably would have crisped more.
From Paralee King <paraleepk@gmail.com>, 2016
I used Market Basket dinner rolls and Hellmann's / Best Foods Mayo (it may have been the one made with olive oil). I added a small portion of Grey Poupon Dijon mustard and mixed them together. I put that on one side with Market Basket Honey Ham. The other side had olive oil mixed with Penzey's Herbs de Provence. I heated the mix a moment to help the flavor pervade. Sorrento provolone went on top of that.
Type the text for 'YourName'
1 c. plain yogurt
1/4 c. fresh dill, snipped
1 T. fresh lemon juice
1 t. dijon mustard
1/4 t. salt
1/8 t. pepper
Combine for dressing
1 15 oz can salmon, drained, skinned, flaked
1/4 c. minced scallions
12 oz shell pasta, cooked al dente
4 hard boiled eggs, optional
Toss gently, garnish with eggs. Serve warm or cold.
This is the recipe we're used to. I've been experimenting with some other recipes that use some butter and less cream. If you want to sub, a 2 cup flour recipe would take about 5 T. butter, cut in, and about 4 T. cream. They're very dry when you're forming the scones, but the butter melts and it works.
2 c. four (I like part or all white wheat)
1 T. baking powder
1/2 t. salt
1/4 c. sugar
1/2 cup chocolate chips, raisins, craisins, currants or a mix
1 1/4 to 1 1/3 c. whipping cream (I've also used some yogurt here, but the cream makes it most tender).
Topping (optional)
2-3 T. melted butter
2 T. sugar
Preheat to 425. Combine ingredients before cream in a bowl; stir in cream with a fork until dough holds together in a sticky mass. Can drop in lumps onto a baking sheet, or toss dough on floured surface lightly, form into a 10" circle, cut into 8 wedges. Place 2" apart on baking sheet; brush with melted butter and sprinkle with sugar. Bake for about 15 minutes until golden. I've used a 1 1/2" biscuit cutter to do circles, which also works well.
Valencia Gisbert Rico 2017
Mix together:
200 g. flour
45 g. sugar
2 t. baking powder, or a bit more
1/4 t. salt
mix in:
40 g. better butter (it was a hot day, so this was very soft)
Mix in:
156 g. whipping cream
1 t. vanilla
Form into 9 blobs on a nonstick mat, smoothing the tops and sprinkling on coarse brown sugar (Spanish). Bake for about 9 minutes at 230 C (recipe called for 13 min, but these were plenty done at 9).
Orem, 2017
We had some old cream, and I wondered if it would work in scones with some modifications. It did, and these were my changes: I substituted some baking soda for some of the baking powder; I added some cinnamon, cloves, ginger, and a bit of black pepper, some lemon extract. Also, I had less than a cup of cream, and added some yogurt and a bit of whole milk to make it up. I used craisins that I ripped into smaller pieces.
I made these scones that call for fresh blueberries, but used frozen chopped apricots instead:
2 cups all-purpose flour
2 t baking powder
1/2 t baking soda
1/2 t salt
2 T sugar
1/3 cup cold, unsalted butter, cubed
1/3 c milk
1/2 cup sour cream
1 cup fresh blueberries
I did 1 1/2 cups flour and scaled down as well, so
1 1/2 t. baking powder,
shy 1/2 t. soda
shy 1/2 t. salt,
1/4 cup butter, which I melted because I failed to read carefully.
I used the whole 1/2 cup of sour cream, about 2/3 or 3/4 cup chopped frozen apricots, and had to add plenty of milk to get all the dry ingredients together. I dropped the scones instead of rolling and cutting. They were enjoyed greatly. Bake 425 for 15 or more minutes, and serve wtih a little butter.
The original source was here: https://www.sweetandsavoryfood.com/2018/04/blueberry-sour-cream-scones.html
Jared had some meal kits delivered when James was born, and this is one they liked.
Sesame beef tacos with quick pickled veggies and chili cremasuper-thinly slice 6 radishes and some cucumber (persian), chop some scallion, and use 1/4 ounce cilantro leaves. Mix 3 T. white wine vinegar, 2 t. sugar , a pinch of salt and pepper. Mix well and let it work on the veggies.1/2 cup sour cream with a pinch of chili flakes (korean). Add salt and pepper.Cook some scallions and 1/2 lb. shredded red cabbage; season with salt and pepper. Cook 4-5 minutes. Add 1 lb. ground beef, 2 t. garlic powder and 1-2 t. sugar. Cook, breaking up meat into pieces, 4-5 minutes. Stir in 2 T. sesame oil, a pinch of chili flakes to taste, 2 t. sriracha, and 2 T. soy sauce. Season as needed, up to 1/2 t. more sugar, and salt and pepper.Warm small flour tortillas (12, to serve 4); can do it in damp towel in microwave. Spread crema on each tortilla, then filling, pickled veg, then sriracha and chili flakes. Rest of veg on the side.
Whole Wheat flour 1 cup
All purpose flour 2⁄3 Cup
Sesame seeds 1⁄3 Cup, toasted
Wheat germ 2 Tablespoon
Salt 3⁄4 Teaspoon
Baking powder 1⁄4 Teaspoon
Dry mustard 1⁄4 Teaspoon
Unsalted butter 2 Tablespoon
1% milk 1⁄4 Cup (4 tbs)
Honey 3 Tablespoon
Canola oil/Corn oil 2 Tablespoon
Directions
1 In a large bowl, stir together the flour, sesame seeds, wheat germ, salt, baking powder, and mustard.
With a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs.
2 In a glass measuring cup, combine the milk, honey, and oil.
Make a well in the center of the dry ingredients and pour in the liquid; stir just until combined.
Spoon half the dough onto a sheet of plastic food wrap and shape into a log 2 inches in diameter and 6 inches long.
Roll up the log in the plastic wrap.
Repeat with the remaining half of the dough.
Freeze the logs for 1 hour.
3 Preheat the oven to 400° F.
Lightly grease 2 baking sheets.
Remove the plastic wrap from the logs, slice them 1/4 inch thick, and arrange the slices on the prepared baking sheets.
Bake for 5 to 6 minutes, then turn them overand bake 5 to 6 minutes more or until brown on both sides.
Transfer to wire racks to cool.
These were hard to cut for baking. I think I might try doing them more like the wheat thin crackers I make, rolling out think on silicone mats.
Read more at https://ifood.tv/honey/127250-sesame-honey-crackers#ZjCftCcW3WLuF1R6.99
from NYT:
Takeout-Style Sesame Noodles
SAM SIFTON
YIELD4 servings
TIME10 minutes Save To Recipe Box Print this recipeEmailShare on PinterestShare on FacebookShare on Twitter
Takeout-Style Sesame Noodles
Craig Lee for The New York Times
Eddie Schoenfeld, the affable yarn-spinner and restaurateur who opened Red Farm in the West Village and on the Upper West Side of Manhattan, is also one of New York's finest practitioners of Chinese cuisine. In 2007, he helped The Times drill down into the taste history of sesame noodles in America, and specifically to the ones made and sold by Shorty Tang at the restaurant Hwa Yuan on East Broadway. Soft and luxurious, bathed in an emulsified mixture of sesame paste and peanut butter, rendered vivid and fiery by chili oil and sweetened by sugar, then cut by vinegar, this version brings home what used to be classic New York takeout. “The art is in the balance,” Mr. Schoenfeld said at the time, “between the salt and sweet, the sweet and the fire, and the fire and the acidity.”
Featured in: Cold Sesame Noodles: Without The Wait For Takeout.
Chinese, Noodles, Times Classics, Noodle, Peanut Butter, Sesame Paste, Easy, Quick, Appetizer, Side Dish, Vegetarian Mark as Cooked 3,024 ratings
INGREDIENTS
1 pound noodles, frozen or (preferably) fresh
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons Chinese rice vinegar
2 tablespoons Chinese sesame paste
1 tablespoon smooth peanut butter
1 tablespoon sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste
Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
¼ cup chopped roasted peanuts
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PREPARATION
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.
Tip
The Chinese sesame paste called for here is made of toasted sesame seeds; it is not the same as tahini, the Middle Eastern paste made of plain, untoasted sesame. But you could use tahini in a pinch. You need only add a little toasted sesame oil to compensate for flavor, and perhaps some peanut butter to keep the sauce emulsified.
8" pie crust
Mix
1 1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
1/2 t. nutmeg
1 t. cinnamon
Cut in
1/4 c. butter
Mix
1/4 c. light molasses
1/2 c. hot water
1/2 t. baking soda
Pour 1/3 of the molasses mix into the crust; sprinkle 1/3 flour mix, repeat, ending with flour mix. Bake at 375 for 40 minutes. Cool before serving with ice cream.
1/2 c. sugar
heaping 1/2 c. cornstarch
2 c. flour
pinch salt
1 c. butter
1 T. sugar
Make sure butter is soft. Mix first 4 ingredients, work in butter. Spread in 9x13 pan, or 9x13 plus a bread pan.
Bake at 325° for 40 minutes, then at 300° 20 minutes.
Sprinkle with sugar. I have also mixed chopped sliced almonds in, and it's tasty.
In Valencia, 2017, I did a 3/4 recipe, as follows:
1/4 c. + 2 T. sugar
1/4 c. + 2 T. cornstarch
1 1/2 c. flour
pinch salt
6 oz. butter
I pressed it into our new paella pan (paellera)
Heat 1/2 cup white vinegar. Add 1/2 cup dishwashing detergent (Dawn gets recommended). Place in a spray bottle, spray down the shower and tub and wait a few hours. Things should clean up nicely. You don't have to heat it the next time you use it.
This can use regular noodles as well, but it's really good with zucchini noodles.
* 3 to 4 garlic cloves, minced
* 3 T butter, cubed
* 3 T olive oil
* 1 pound uncooked medium shrimp, peeled and deveined
* 1/2 teaspoon pepper
* 1/4 teaspoon dried oregano
* 1/4 cup lemon juice
* 1/2 cup grated Parmesan cheese
* 1/4 cup dry bread crumbs
* 1/4 cup minced fresh parsley (opt.)
* 1 lb hot cooked angel hair pasta, or blanched zucchini noodles (pour boiling water over them, soak for a few minutes)
Instructions:
* Heat oil and butter in large oven-proof skillet, brown the garlic briefly
* Add shrimp, pepper, oregano; cook shrimp until about half pink
* Add lemon juice; cook until lightly pink
* Add cheese and crumbs (and parsley); stir to combine
* Put under broiler for a couple of minutes until toasted
* Combine with pasta/noodles
First, watch Catherine Tate about battered veg and spicy jam. Then consult these two links:
https://chefsilvia.com/demystifying-tempura-batter/
We did as directed, but got full before we had used more than half the batter. For deep frying we used the 3 quart stainless steel saucepan on the small burner. The digital thermometer overheated and the display began to blacken, so it probably makes sense to use for the first while to see how much adjusting is needed, then give it a rest.
As rice to accompany, I used the medium grain brown rice from the Winco bulk section, 2.5 cups to 5 cups water in the rice cooker (I poured the water in nearly boiling, which sped things up, I think). After the three of us had eaten, I prepped the still warm leftover rice with 1 T. rice vinegar heated with a shy T of sugar and 1/2 t. of salt. We're planning on that rice for sushi salad today, with the leftover steamed carrots, zucchini from yesterday, and the scallion rods, now sliced thin, and the shrimp we were too full to cook. We have an avocado, so that meal is nearly made.
Here's the sauce we used:
https://simplyhomecooked.com/tempura-sauce/
We actually had some of the powder needed, though no mirin. In its place we used a smaller amount of some balsamic glaze, but might have used the full amount.
For veg we used mushrooms (a favorite), carrots that were in 1/2" half or quarter slices, microwaved for about 2.5 min), chunks of zucchini, also nuked for same time)
Olive oil for frying
2-3 cloves garlic, minced
4-6 mushrooms, chopped
1 lb. raw shrimp, shells and tails removed
1 can coconut milk
1 T corn starch, dissolved in water
Dash hot sauce
Juice of one lime
Salt and pepper to taste
1/4 c. chopped cilantro
* Sauté garlic, then mushrooms, then shrimp until slightly pink.
* Add coconut milk, corn starch, hot sauce, cook a couple of minutes
* Add lime, salt & pepper, some of the cilantro
* Cook a little more and serve
* Top with remaining cilantro
I was surprised by how tasty it was.
half can corn
can kidney beans
1t salt
?t pepper
few t rice wine vinegar (2-3)
fewer t oil
other spices (I used kirkland "organic no-salt seasoning", witch has a bunch of things in it. Onion powder, oregano, basil....)
maybe 1/3 head of cabbage? maybe less.
nutritional yeast
Pictures: https://plus.google.com/114634699742006379805/posts/cT2rompiuD9
We had this soup after our big outing to Picayo, 2019
Saute in a little oil
chopped onion
chopped celery
a couple of mushrooms, chopped
a little butter
1/4 cup round rice
add some fish stock (sadly, I spilled it so there was only about 1/3 cup left)
1 big bouillon cube
about 4 cups of water
Simmer until rice is tender.
At the table, add pepper, big squeezes of fresh lemon, and a little milk, if desired.
Just before bed:
1 cup strong flour
1/2 cup flour
1/2 cup integral (whole wheat)
Shy t. salt
1/4 t. yeast
1 cup water
Stir together and cover, leaving it 11hours. Dump into red silicone loaf pan and let rise 40 min (at the 30 minute mark turn the oven on: temperature on the Ferreres oven set at 7:30 or 8). Check after 25 minutes; it might take a few more. Internal temperature should be 190 F or above.
This is a favorite from //Laurel's Kitchen.//
2 T. almonds: sliced or slivered is easy, whole is workable
2 T. sesame or sunflower seeds
2 1/2 c. shredded cabbage, white or Napa
(scallions or chives)
(some red or green pepper, diced)
I T. oil
1 T. rice vinegar (or 1/2 t. cider vinegar)
1 t. honey (or omit and use seasoned rice vinegar, which is sweetened)
1/8 t. pepper
1/4 t. salt
a little cilantro, if you have it
Toast nuts and chop them; toast seeds. (I have burned batches trying to do two things at once, so watch carefully, or stir in a hot skillet for 3 or 4 minutes, turning off the heat before they're done and letting them absorb the heat from the pan. Just take some care and it will be great.) Shred cabbage, chop the scallion and the pepper, if using. Toss the vegetables together. Mix the oil, vinegar, honey (I usually warm it first), pepper and salt. Just before serving, combine veggies, dressing, seeds and nuts. Adding cilantro is a really nice touch.
8 bone-in, skin-on chicken thighs > 2 chicken breasts, pounded & cut into thirds
16 ounces baby red potatoes, halved > 16 oz normal potatoes, cut in smallish chunks
16 ounces baby carrots > 5-6 smallish carrots, cut into smallish sticks
16 ounces green beans, trimmed > 1 can green beans, drained
2 tablespoons chopped fresh parsley leaves > didn't have this
FOR THE SAUCE
1/2 cup reduced sodium soy sauce > 1/4 c normal soy sauce + 1/4 c water
1/2 cup honey > a little shy
1/4 cup ketchup
2 cloves garlic, minced > 2 t garlic
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Great for breakfast or dessert. Quantities were just for on batch and can be adjusted to taste.
In a narrow bowl (high, straight sides):
Yogurt (1/4 c)
Frozen apricots (1 c)
Frozen bananas (1 c)
Frozen blueberries (1/2 c)
Mango sorbet (1/3 c)
Plum jam (1 heap T)
Rolled quick oats (1/2 c)
Dried coconut (1/4 c)
Roasted cashews (1/4 c)
Milk (enough to get desired consistency)
Use an immersion blender to blend it all together. It's kind of tedious, but eventually it will come together.
[[Banana oat chocolate bites]]
[[Candied Nuts]]
[[Carrot Coins]]
[[Cheese Crackers]]
[[Chex mix]]
[[Chocolate Coconut Crunchies]]
[[Chocolate Chip Banana Bites]]
[[Cranberry Crisps]]
[[Crunchies]]
[[Dried Apples]]
[[Parmesan Paprika Granola bars]]
[[Popcorn]]
[[Popcorn Nachos (Popchos)]]
[[Pork Jerky (Perky!)]]
[[Sesame Honey Crackers]]
[[Spiced Nuts]]
[[Wheat Thin Crackers]]
[[peanut butter fudge balls]]
[[chocolate crunchy stuff]]
[[Pumpkin Bread Croutons]]
[[roasted garbanzo beans]]
# 1 c. shortening, butter or margarine
# 1 1/2 c. sugar
# 2 eggs
# 2 3/4 c. (or more) flour
# 2 t. cream of tartar
# 1 t. baking soda
# 1/2 t. salt
# cinnamon and sugar mix for coating
Mix first 3 ingredients. Sift together next 4 ingredients and add. Make small balls, roll in cinnamon sugar. Bake 8-10 min. at 375 degrees.
This Greek yogurt-based sauce is incredibly simple to make and versatile. It is traditionally served with souvlaki and gyros, but we think there are many more possibilities beyond these dishes. Tzatziki can be used as a dip for veggies and whole-wheat pretzels (instead of bottled ranch dressing) or as sauce to pour over chicken. It’s also good thrown into a whole-wheat wrap or pita with vegetables like cucumber and tomatoes. We’ve even mixed it together with whole-wheat couscous and feta cheese…so get creative and enjoy!
Tzatziki sauce (pronounced zad-ZEE-kee)
Ingredients
1 ½ cups plain yogurt (preferably the whole-milk variety, but any type will work)
½ large cucumber, grated with a cheese grater
1 garlic clove, minced
1 tablespoon fresh dill, finely chopped (or 1 teaspoon of dried dill)
1 tablespoon olive oil
1 tablespoon red wine vinegar
Directions
Mix all ingredients together in a bowl. Can be served immediately, but it is even better if you let it sit for a few hours or overnight before serving.
This came from the radio show The Splendid Table, on NPR.
[[Bean Counter Stew]]
[[Black Bean soup]]
[[Butternut and Orzo soup]]
[[Cabbage Soup]]
[[Carrot Soup]]
[[Cauliflower Mushroom Soup]]
[[Chicken Tortilla Soup]]
[[Coconut Broccoli Soup]]
[[Corn and Tomato Chowder]]
[[Cream of Broccoli Soup]]
[[Egg Lemon Soup]]
[[Fish Chowder]]
[[Greek Lentil Soup]]
[[Hot and Sour Soup]]
[[Indian Stew]]
[[Miso soup]]
[[Potato Cheese Soup]]
[[Roasted Red Pepper Soup]]
[[Simple Spanish Soup]]
[[Spinach Egg Italian Soup]]
[[Tomato Soup and Dumplings]]
[[Thai Coconut Chicken Soup]]
[[Thai Pumpkin Soup]]
[[Tuna Cheddar Chowder]]
[[Vietnamese Chicken Soup]]
[[White Bean Chicken Chili]]
Now that I've got a nice start in the fridge, I've been doing a variety of things with sourdough. I've often been mixing bread flour with whole white wheat flour, but I've also done it all whole wheat. At its most basic, it works like this:
Stir together in a big bowl:
200 g. sourdough starter
450 g. white whole wheat flour
1 1/4 t. salt
Add 1 1/4 c. water, stirring to combine.
Cover loosely and leave for 18-24 hours. Carefully gather dough into a roundish shape on a floured surface, and let rest while you preheat an 8" cast iron frying pan in the oven to 450. Sprinkle cast iron with cornmeal, and place dough inside. Cover with domed lid (I use one from a glass casserole dish; you could also invert a glass casserole dish) and bake for 30 minutes. Remove lid and bake for 10-15 more minutes. Internal temperature should be 190 or higher. Cool before slicing. This is a dense loaf with good flavor which keeps well.
To feed the sourdough starter: put a clean pint wide-mouth glass jar on the scale and add
72 g. start plus 120 g. water plus 84 g. unbleached flour. Stir or shake and leave for 4-6 hours, until it smells sweet, and a dollop floats in water. It can then be used or refrigerated using a white plastic lid. With the rest of the start you took the 72 g from, you can make nice waffles: add a couple of eggs, some oil, some milk, salt and enough flour to make waffle consistency.
Using a start they furnished and I've been feeding, we tried this batch:
Mix together:
108 g. sourdough starter
2 cups cool water
250 g. bread flour plus 2 T.
250 whole white wheat flour
let sit for 30 minutes.
Add 1 T. salt (they like Himalayan salt)
2 T. water
Cover and turn the dough once every 30 minutes for a total of 3 turns. Turning is not like kneading, according to them. Dip a hand in water, reach in and grab the bottom edge of the dough and pull it up, folding it on top of itself. Do this all around the bowl. You can do this on a piece of parchment paper that you'll eventually bake on. Just lower the parchment and the dough into the bowl for the long rise.
After you've turned three times, leave the dough covered in the bowl for 8 to 12 hours. Warmer temps will result in dough that is ready sooner. You'll probably be about ready in 8 hours or so.
After the bulk rise, dump your dough onto an oiled surface. Get a knife wet and cut the dough in half to form two loaves. Let sit for 30 minutes (bench rest). fold the dough to create tension and pale in a bowl lined with oiled parchment paper. Let rise till doubled. This takes 45 to 90 minutes depending on temp.(He also has done it for 4 hours.)
Bake: 20 min before baking time place your dutch oven or other enclosed baking vessel in the oven and preheat to 475. When oven is ready, lift the parchment paper from bowl and place in the cooling vessel. You can score the loaf at this point. Splash water in the vessel with your fingers and cover vessel with lid. Shut oven and bake for 30 minutes. (hard crust if you remove cover and bake a little more; they don't tend to do that.)
Let cool 1 - 2 hours.
Here's our early November 2019 experiment
Mix well and leave on the counter for several hours:
72 g. sourdough start from the fridge
125 g. water
85 g. bread flour
That should be nice and bubbly (a dollop should float in water).
In a large ceramic bowl (I used the popcorn crock) mix:
2 1/4 c. www flour
2 1/4 c. bread flour
1/4 t. instant yeast, for insurance
shy 2 t. salt
Add:
2 1/4 cup water
to the sourdough starter, and pour that into the dry ingredients. Stir so there are no dry places. Cover loosely and let sit overnight. I mixed this together about 8 pm, and didn't attend to it until the next day around 1 pm.
Preheat cast iron covered dutch oven at 450. Sprinkle the top of the bubbly dough with some flour and a little cornmeal. When the oven is up to temperature, pull dutch oven out, uncover, sprinkle in a good layer of germade or cornmeal, and carefully pour the batter in, trying not to smear it on the sides. It doesn't really need to be level. Try not to deflate. Cover and bake for 30 minutes, then uncover and bake for 20 or more. Let cool some time so that it doesn't pill as you cut it. This has a pronounced flavor. The 1/4 t. yeast might not have been necessary, but I wanted to have a backup. It's a moist loaf.
I've finally developed a sourdough start that works well and tastes really good. I got it from thestonesoup.com. Here are directions for developing a starter:
day 1: In a clean bowl or jar, mix together 50g (2oz) flour, 50g (2oz) water and 2 tablespoons organic natural yoghurt. Cover with cling wrap and leave somewhere warm.
day 2: Using a clean spoon, add 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place.
day 3: Today you can make your first loaf. But you’ll need to use some yeast as well. When you’ve removed 200g starter. Replenish with 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place.
day 4 onwards: Remove 200g starter and either use it to make bread or throw it away. Using a clean spoon replace with 100g (4oz) flour and 100g (4oz) water. Mix to combine. Recover and leave in a warm place
somewhere between about day 10 and day 15 Your starter should start to show signs of life. Basically it will start to bubble. When this happens you can stop using the yeast in with your bread. And you can start to keep the starter in the fridge and stop feeding it everyday. Aim to feed it (remove 200g (8oz) and replace with 100g (4oz) each flour and water) twice a week or more often if you’re baking more frequently.
source: http://thestonesoup.com/blog/2010/10/rustic-sourdough-the-secret-to-making-amazing-bread-at-home-5-ingredients-simple-baking/
Also consider reading through the method by the people who do artisan bread in 5 minutes a day: https://artisanbreadinfive.com/2020/04/20/easy-sourdough-starter-with-new-troubleshooting-tips/
Sourdough start is really good in pancakes or waffles, and a good way to use the start that some recommend you discard so you don't crowd out your fridge each time you feed it. Today I had some leftover yeasted waffle batter as well, and combined it all like this:
150 g sourdough starter (from time traveler's bakery)
160 g yeasted waffle batter
100 g whey from yogurt
1 egg
15 g. oil
1 t. chia seeds
75 g whole white wheat flour
some sprinkles of salt
1 t. sugar
1/2 t. baking soda
Combine well with a whisk (it may be a little reluctant). I oiled a 10" cast iron skillet and put it on our righthand big burner, finally settling on heat between simmer and 2, right at the end of the line, before it goes to dots. This worked perfectly. I cooked the pancake in oblongs, pouring on on the side, waiting a bit, flipping it, then pouring the other, so they were a bit staggered, and not both spreading at once. I turned them before they got bubbles in the middle, and they were nicely brown and cream patterned. We ate them with fresh apricot jam.
Frederik made a yummy thing, and there was a better name for it in German, but this is what we've got for now.
It began with some melted butter in which some onion was sauted, and then some thawed ravioli-type things (ending in tashen?) that were sauted, and then sauerkraut was added. It had great texture and flavor, and was very satisfying. I'll find out the right name.
http://www.chow.com/recipes/28053-tangy-soy-dipping-sauce
1/3 cup soy sauce
2 1/2 tablespoons unseasoned rice, Chinkiang, or balsamic vinegar
1/8 teaspoon sugar
1 to 3 teaspoons chile oil
1 tablespoon finely shredded fresh ginger, or 2 teaspoons finely minced garlic
2 eggs, lightly beaten
2 T. milk
1/3-1/2 c. grated Parmesan or Romano cheese
1/4 t. dried oregano
salt to taste; start with heaping 1/4 t.
freshly ground pepper to taste
dash cayenne or hot sauce if desired
4 cups cooked spaghetti (about 1/2 lb dry, about 1 lb cooked)
2 t. butter or olive oil
In a medium bowl, combine ingredients through cayenne, mix, then add pasta. In 10 inch skillet (preferably nonstick), heat butter or oil. Add spaghetti mixture, spreading it evenly to form a tight cake. Cook over medium-low heat until its bottom is golden brown, about 10 minutes. Using the edge of the spatula, divide pancake into 4 sectors, and turn it one section at a time. Brown the pancake on the other side, 3-5 minutes. (From Jane Brody's Good Food Book, with slight modifications; this is similar to Scrambledini, in a way, and a good use of leftover pasta.)
From an email by Laura Hanson, August 29, 2018
YIELD: 2 SERVINGS
PER SERVING: 1 LEAN | 3 GREEN | 3 CONDIMENTS
Ingredients
3 cups cooked spaghetti squash
2 eggs
1/3 cup grated parmesan cheese
1/8 tsp salt
Cooking spray
1 cup reduced-fat, shredded pepper jack cheese
Directions
Place cooked spaghetti squash (in two batches) into a cheesecloth or clean, thin dishtowel, and squeeze out as much liquid as possible.
In a medium-sized bowl, combine spaghetti squash, eggs, parmesan, and salt, and mix until well combined.
Preheat a waffle iron to medium-high heat. Spread mixture in an even layer in greased waffle iron, and cook until golden brown and set, about 10 minutes.
Sprinkle pepper jack cheese onto one-half of spaghetti squash waffle, and fold over other half on top. Close waffle iron gently and continue cooking until cheese is melted to your liking. Serve immediately!
Nutritionals 370 calories | 54g protein | 15g carbohydrate | 10g fat
Visit our OPTAVIA Pinterest page for an extensive assortment library of Lean & Green meals.
Chop up some summer sausage into 1/4" dice (1/2 cup?)
Boil salted water and add 16 ounces spaghetti
Whisk 2 eggs well
finely grate about 1/2 cup Romano cheese and whisk that into the egg
Heat the sausage a bit in a big glass bowl.
When pasta is al dente, use tongs to get most of it out and into the glass bowl, letting some cooking water cling to it. Scoop up about 1/2 a cup of the water
Whisk the egg mixture into the hot pasta and stir it around well, adding a little pasta water if needed. Then grind lots of black pepper onto it and serve. Very tasty and simple.
We really like the tartaleta queso that we find in Mercadona. I have a friend that works there, and she said she'd get me the recipe, but what she sent is clearly not what they make (something baked), so I'm exploring other options. This is a recipe I found online, and I have corresponded with the author, a cook in Barcelona. We'll see how it goes:
Description
The wonderful part about Spanish Cheesecake is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Spanish Cheesecake is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.
Ingredients
servings:
500 milliliters whole milk (the coldest the better)
100 grams butter
150 grams flour
250 grams sugar
125 grams plain yogurt
2 eggs
tangerine zest (or lemon)
1 teaspoon cinnamon
Directions
1Pre-heat the oven at 180 degrees Celsius. Lightly grease the baking tray with butter.
2In a large bowl, mix all the ingredients together then pour into the prepared tray and bake for 55 minutes. It's normal for it to rise while it's in the oven and to drop once it has cooled.
Actually, this is a step along the road to developing a spice cake recipe, but it was so good that I might just call it the destination itself. I made the one egg cake recipe listed here, but instead of 1/3 c. milk added for the second group of ingredients I added 1/4 c. apple butter and 1/4 c. milk along with the egg.
That recipe made 12 cupcakes and enough batter for a 4x8 loaf, in the bottom of which I melted 1-2 T. butter, sprinkled shy 2 T. brown sugar, some ground coconut and 1-2 T. finely chopped pecans. The cupcakes baked between 21-24 minutes at 375, and the cake took a few minutes longer than that. It was really delicious.
We got this recipe from the Petries. It's easy, tasty, and not as decadent as some (Jon's mom's candied walnuts have 3 times the sugar for 2/3 the amount of nuts, but they're a nostalgic favorite). As if we needed more appealing ways to stow a way a lot more nuts....
1 egg white, lightly beaten
1 t. cold water; add, then beat frothy, not stiff
4 c. raw almonds (or other nuts); add and stir
Mix
1/2 c. sugar
1/4 t. salt
1/2 t. cinnamon
Sprinkle this mix over nuts. Toss to coat, and spread evenly on 10x15 oiled (or silicone sheet lined) pan. Bake at 250 for one hour, stirring occasionally until golden. Cool; store airtight.
Classic cumin mix variation:
* 1/2 c sugar
* 1/2 t. each: salt, cinnamon, cumin, chili powder, curry powder
Bake at 300, stirring and checking every 15"
From //Laurel's Kitchen//. We have used this as a crust for a fruit pizza, and ask sculpting clay to make an edible nativity scene for Christmas (no eggs, so guilt-free snacking). Laurel says these cookies are pretty austere when first baked, but they sweeten if kept airtight for several days. In any case, this is great dough for having a cookie project with kids and cookie cutters; you can't feel too bad about everyone putting away lots of dough in the process, given the wholesome ingredients.
1/4 c. butter
1/4 c. brown sugar
1/2 c. dark molasses
3 c. whole wheat flour
1 t. baking soda
1/2 t. salt
1 t. ginger
1/2 t. cinnamon
1/4 t. cloves
(1/2 c. wheat germ)
about 1/2 c. water
Cream butter and sugar then add molasses. Mix dry ingredients together and add to molasses mix, using enough water to make a workable dough. Roll out to about 1/4" thick and cut into shapes. Transfer to greased sheets and bake about 10 minutes, until just barely beginning to brown. Makes 4 dozen 2" cookies.
From Stone Soup:
Total Time 15 minutes
Servings 2
2 cups chicken or veg stock
500 g (1lb) frozen spinach or kale
4-6 eggs
100 g (3.5oz) grated Parmesan
100 g (3.5oz) roast walnuts or almonds
Bring stock and greens to the boil in a medium saucepan with the lid on.
Meanwhile stir eggs in a small bowk with 2 tablespoons of the grated parmesan and a pinch of salt.
When the broth is simmering, pour in the eggs. Turn off the heat and jam on the lid.
Stand for 1 minute or until egg has just cooked. Taste and season with salt as needed, remembering you’re going to be adding more Parmesan.
Divide soup between two bowls. Top with Parmesan, extra nuts and a nice drizzle of extra virgin olive oil (channelling your inner Italian).
Lots of variations in an email from May 28 2019.
It's best to have the ingredients & then assemble the salad on a plate-by-plate basis so that everyone get's a good amount of the goodies.
The Salad:
- spinach
- craisins
- feta
- chopped walnuts or sliced almonds
The Dressing (mix together beforehand):
- 2 T balsamic
- 1 T honey
- 1 t Dijon mustard
- 1/4 t ground black pepper
- 1/4 c extra virgin olive oil
Start with an olive oil crust. I'm told that freezing olive oil for an hour until it's pretty solid helps to get a flaky crust, but by the time I was ready to cook, the oil was still liquid, so I just went ahead. I had probably 5 T. (shy 1/3 cup) of virgin olive oil, very cold. I poured it into about 1 1/4 cup all purpose flour, a little salt, a splash of white wine vinegar, and a little of my spinach cooking water (maybe 2-3 T.), and with a light hand, mixed into a dough that I formed into a disk about 3/4" thick, wrapped in plastic and chilled (it should have had 15 minutes, but I was on deadline). I rolled it out and placed it into an earthenware casserole, baking it for about 8 minutes in a 425 oven, before filling.
While the oil was chilling, I made this:
1 1/2 onions, sliced thinly, sauteed in oil until soft and translucent (give it as much time as you can)
a tablespoon of butter, melted before adding
3 or 4 mushrooms, sliced, and
a large clove of garlic, minced, added once the onions were pretty soft
a tablespoon or two of cream cheese stirred in when it's taken off the heat
3 large frozen chunks of spinach, probably 6 ounces, thawed and well drained, then chopped
4 medium eggs, whisked, with
a little less than a cup of whole milk
6 slices of chorizo extra, sliced into bits and stirred into the onion mix
some cheese; I had gouda, soft
Mix everything well and pour into the partially baked crust. I had a little crust dough left over, so I rolled it and laid out strips of dough on top, and baked it until the crust was golden and the filling well set. Let cool about 10 minutes before eating.
Here's a nice variation, and something of a return to the original recipe, as well.
In the bowl of the food processor:
1 1/2 c. oats (we usually use quick)
1 1/2 c. www flour
1/2 c. sugar (a mix of brown, lightly packed, topped with white)
1 t. salt
1/2 t. baking soda
Add 3/4 c. butter that is cut in 1/2" cubes
Pulse lightly to cut in the butter.
In a 1 cup liquid measure, pour about 1 T. maple syrup and 1 t. maple flavoring. Then some water, and and milk, to 3/8 cup. pour this in in stages, mixing the dough until all incorporated. It will start to come together. Chill for a while to soften the oats, then roll out, cut and bake at 350 until done and browning, perhaps 15 minutes.
A recipe from some lady friend of Jon's from college days. Originally it called for 1 1/2 c. shortening, which we reduce to varying degrees.
Mix together in large bowl:
3. c. oats (we usually use quick)
3 c. flour (most or all whole white wheat flour)
1 c. sugar
2 t. salt
1 t. baking soda
Cut in with pastry blender:
3/4 to 1 c. shortening, or shortening and margarine, or butter
add to form dough:
3/4 c. water
Roll out very thin on pastry cloth, or in oats and flour. Bake 15-20 minutes at 350. It works very well if you mix and then chill for a few days, letting the oats soften. Then take out of fridge to warm up before rolling thin, and baking until medium brown. These are very tasty sweet crackers. In October 2011 we used the dough after a few days of chilling to make great small tart shells for banana cream pie. Most excellent!
2020 German version, with almond and pineapple juice:
1 1/2 cups quick oats; take 1/2 cup of that and stir it with
3/8 cup liquid, 1/4 cup of which is pineapple juice
up to 1/2 t. almond extract, added to the pineapple juice mix
1 1/2 cups spelt flour, mostly whole spelt, some 1050
1/2 cup sugar
1 t. salt
1/2 t. baking soda
cut in with a pastry blender or two forks:
1/2 cup butter (113 grams)
Make into a dough. Roll out relatively thin and cut in squares; bake at about 175 C for 10-12 minutes, until edges brown up. This dough is really good, and egg-free, so you may want to save some to each just as dough.
Here's a recipe to try. I think I'll do somen noodles, and work with Mark on it.
Ready In: 15 minutes
Yield: Serves 2 to 4
4 large eggs
1 tablespoon sriracha
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/2 teaspoon ground ginger
2 packages ramen or soba noodles
fresh cilantro leaves
green onions, sliced
Instructions
1. Place eggs in a saucepan and fill with water so they are covered by about 1 inch of water. Bring to a boil over high heat. Once boiling, cover the pan with a lid and remove from heat. Set a timer for 6 minutes. Remove eggs from water and place in an ice bath. Once eggs are cooled, peel. While you wait, prepare the noodles and sauce.
2. In a small bowl, combine sriracha, sesame oil, soy sauce, rice vinegar, honey, and ground ginger. Stir to combine.
3. Bring another large saucepan of water to a boil. Cook noodles for about 2 minutes, until softened. Drain.
4. Toss cooked noodles with prepared sauce. Top with fresh cilantro leaves, green onions, and soft boiled eggs. Garnish with red pepper flakes and sesame seeds if desired.
- See more at: http://www.thestayathomechef.com/2015/02/15-minute-sriracha-ramen-noodles.html#sthash.m2l9Qnxm.dpuf
https://www.youtube.com/watch?v=gdRs9osxAkg
Our Escritor R. Ferrerea kitchen edition:
In saucepan on small burner heat water to boil and add round rice of half the weight.
550 g water plus a pinch of salt
275 g rice
When rice comes to a boil again, turn heat down completely. Simmer for 15 min. Let sit a few minutes.
From Smitten Kitchen, here:
https://smittenkitchen.com/2014/05/strawberry-rhubarb-crisp-bars/
These are mixed and baked in the same pan, for quick clean-up. They look very tasty. Scroll down for revisions at the bottom of the recipe.
In Valencia, 2018:
Stir together:
1 1/2 cups all purpose flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt (I forgot it, then sprinkled a bunch on, so this should be about right, I think)
3 T. sugar
75 g. (1/3 cup) cold butter, in small chunks
1/2 cup whole milk
a bit of vinegar, in the milk
Rub the butter into the flour mixture until it resembles coarse crumbs. stir in milk very gently, and carefully form into a rectangle about 1/2 inch thick, or thicker. Cut into 9 squares and place slightly separated on a silicone mat. Bake at 200 C (400 F) for about 10-12 minutes. Serve with mashed sweetened strawberries and whipped cream.
Here's one to look at: https://alltastesgerman.com/german-recipes/pastry/streuseltaler/
* Streuseltaler German Pastry (Streusel cookies), https://www.thespruceeats.com/streuseltaler-german-pastry-1446567
* German Cheese and Streusel Coffee Cake Recipe, https://www.thespruceeats.com/german-cheese-and-streusel-coffee-cake-1446596
* Streuselkuchen: A German Crumb Cake Recipe, https://thediymommy.com/how-to-make-streuselkuchen-a-german-crumb-cake-recipe/
Also cinnamon buns and cinnamon rolls:
* Schneckennudeln (German Cinnamon Rolls), https://www.foxyfolksy.com/schneckennudeln-german-cinnamon-rolls/
* SCHNECKEN (STICKY GERMAN CINNAMON BUNS), https://www.geniuskitchen.com/recipe/schnecken-sticky-german-cinnamon-buns-120479
* THE LIGHTEST, GOOIEST BRIOCHE CINNAMON ROLLS, https://foodal.com/recipes/breakfast/the-best-brioche-cinnamon-rolls/
* FRANZ BUNS: THE GERMAN ANSWER TO CINNAMON BUNS, https://foodal.com/recipes/desserts/franz-buns-the-german-answer-to-cinnamon-buns/
from here: https://flavorite.net/copycat-stove-top-stuffing-mix/
This recipe for Copycat Stove Top Stuffing Mix is like getting the best of both worlds.
6 cups cubed bread
1 tablespoon parsley flakes
3 chicken bouillon cubes, crushed up
1/4 cup dried onion flakes
1/2 cup dried celery flakes
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
Preheat oven to 350 degrees. Bake bread 8 to 10 minutes, cool. Dump all ingredients in a large bowl (that has a cover!) shake well to blend.
To Use: Combine 2 cups stuffing mix, 1/2 cup boiling water, 2 tablespoons melted butter in a saucepan.
Prep Time:
5 minutes
-
Cook Time:
10 minutes
Yield:
12 servings
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To make baking powder:
Use 1/2 a teaspoon (2 grams) cream of tartar with 1/4 teaspoon (1 gram) baking soda in place of 1 teaspoon (5 grams) of baking powder.
Get sushi rice (we get ours from Winco)
This site has a calculator to help you scale up or down with the ingredients that go into the rice mixture:
https://makemysushi.com/Recipes/how-to-make-sushi-rice#calc
2 cups sushi rice makes a fine dinner for 4 people, cooked in 3 cups water, for about 20 minutes
- 1/3c-1/2c rice vinegar
- 2 T - 1/4c sugar
- 1-2 t salt
(See alternate version below)
See http://makemysushi.com/sushi-preparations/how-to-make-perfect-sushi-rice.html for lots of details, also http://allrecipes.com/recipe/99211/perfect-sushi-rice/
Things to put on:
- wasabi sauce (from Winco -- not the straight paste, it's much easier to guage how much is good)
- imitation crab meat
- salmon (raw or cooked; it needs to be fairly high quality to be good raw)
- cucumber, rather thinly sliced
- carrot; use a potato peeler to get very thin slices, then chop into small sticks
- avocado
- cream cheese
- thai peanut sauce (as an alternative to the wasabi sauce)
Alternate from Dad: I like my rice a little less vinegary:
* 2 c. sushi rice
* 3 c. water
* 2 T rice vinegar
* 2 T sugar
* 1 t salt
# Cook the rice in 3 c. water
# Combine the last 3 ingredients and heat in microwave briefly to dissolve.
# After cooking the rice, pour it into a large bowl and stir it (and fan it) to let it cool down before adding the vinegar/sugar mixture.
(Lori did 2 cups water, 1 1/3 cups round rice (a 2 to 1 ratio by weight), 1 avocado, 1/2 cucumber, 4 palitos del mar, 1 sheet of nori, and red leaf lettuce for a bed)
For a spicy California roll:
* Imitation (or real) crab meat
* Cucumber
* Avocado
* Spicy mayo (1 T mayo to 1 t hot sauce)
* Toasted sesame seeds
Can also make into a sushi salad (much easier).
* Add red pepper chunks for nice color.
* Add soy sauce to the spicy mayo as a dressing to drizzle on.
* Cut up pieces of nori seaweed and sprinkle on top.
Jan 2019 sushi for three:
1 ½ cup Nishiki Rice
2 cups of water, cooked in the rice cooker
1/3 Cup Rice Vinegar
1 Tbsp sugar
1/2 t. salt? can't remember for sure.
This made enough for 3 sushi rolls, with shredded carrot, shredded young zucchini, palos del mar, avocado.
June 2019, 6 slender rolls:
1 3/4 cup sushi rice
2 1/8 cup water, about, in rice cooker (the 2 cup measure, filled to just before the water spills down the handle)
4 T. seasoned rice vinegar
Omelette:
1 large egg, very well beaten
1 T. water and 1/8 t. chicken bouillon granules
about 1/4 t. sugar
slivers of cucumber, scallion, red pepper; wasabi, pickled ginger, the thick sauce Anna bought, soy sauce. Lisa did a lovely job of rolling.
I think Jared has made this, as well. Have him come and work with Mark to make this sometime.
A favorite that we made a lot in the Gisbert Rico piso, Valenciad 2017:
2 cups water (450 g)
1 1/4 cup arroz redondo (240 g)
A vinegar mix to add to the hot rice while it cools. We're still debating what we like best, but it's a little salt, some sugar and more vinegar. For this amount of rice, it might be a shy 1/2 t. salt, 1 T. sugar, shy 2 T. rice vinegar, heated together to dissolve, then poured on the hot rice. This website gives instructions and some proportions: https://www.justonecookbook.com/sushi-rice/
1 avocado,
1/2 cucumber,
4 palitos del mar (imitation crab meat sticks)
1 sheet of nori
red leaf lettuce for a bed, optional
Dressing:
mayo
plain greek yogurt
hot sauce
soy sauce
For a spicy California roll:
Imitation (or real) crab meat
Cucumber
Avocado
Spicy mayo (1 T mayo to 1 t hot sauce)
Toasted sesame seeds
Swedish Almond Cake (from the Scandinavian book group dinner), from this source:http://tsgcookin.com/2010/12/swedish-almond-cake/
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Although it is called a "cake", this wonderful dessert is more like a moist, dense, chewy cookie. It is full of wonderful almond flavor and is very addictive. You're going to LOVE it!
Servings: 16
Author: Terri @ that's some good cookin'
Ingredients
1 cup white granulated sugar
1 cup white all-purpose flour
½ cup butter, softened (NOT margarine)
2 eggs, beaten
1 teaspoon almond extract
1/4 cup slivered almonds, more or less per personal preference
Instructions
Preheat oven to 350-degrees F.
In a large bowl, stir together sugar and flour. Stir in butter. The mixture will be somewhat crumbly.
Mix the eggs and almond flavoring together, then stir into the sugar, flour and butter mixture.
Spread evenly in a lightly buttered pie plate. Sprinkle slivered almonds on top.
Bake at 350° for about 25-35 minutes until edges are light golden brown. Cut into wedges while still slightly warm. 16 wedges is a nice size for easy handling.
Recipe Notes
My sister in-law doubles this recipe and bakes it in a 9" X 13" baking dish. I haven't ever tried it this way, but Annie Bananie says it works great and I totally trust her kitchen expertise!
My mom used to make something of this name, and I thought it came from one of her Swedish ancestors. In fact it was a recipe she got from some woman at girls camp, and had Cool Whip in it. We have substituted yogurt, and it's a favorite. We like to have it for breakfast when we're camping, especially. Proportions are up to your preferences.
Lots of cut up fruit: banana chunks, grapes, peaches, raisins (though Mark objects). Softer fruits are better, but small chunks of apple work, too. We don't usually do citrus or acidic fruits.
yogurt: vanilla is the standard
oats, usually quick, stirred in, with more served at the table for people who like it to get pretty sturdy
The Cambodian women in our ward make this beautiful rice pudding. We've done it a few different ways (the way they do it has so much sugar in it that I have to be a conscientious objector). Here's the latest. Jon will try a variation with the sugar caramelized, and add it below.
(Here's another variation: http://www.epicurious.com/recipes/food/views/black-rice-pudding-233288)
Place in a casserole dish that will fit into the pressure cooker:
2 c. Thai sweet black rice
2 c. water
put down a trivet, and add 1 1/2 c. water in the bottom, then with a foil strap lower in the bowl of rice and water. Bring to pressure, lower heat and cook 15 minutes. Let pressure release naturally. While that's happening, combine:
35-40 g. coconut cream powder
4-6 T. sugar
1/4 t. salt
1 c. boiling water
Open the cooker, lift out casserole. Stir the coconut mixture very carefully into the rice. Relock lid, bring back to pressure, cook for 2 minutes. Natural pressure release. Add a little more boiling water if it seems like it's needed. This isn't exactly how I did it, but the way I did it had the rice sticking to the bottom of the pan, so this is how I'm going to try in the future, unless Jon gets his version done first, in which case, I guess we'll edit this.
Jon's edit: I don't know how much sugar is in the "real" recipe, but I'm sure it's at least 1/2 cup, and maybe as much as 1 cup. I also assume the liquid is just coconut milk, if you have it.
To caramelize the sugar, put it into a dry frying pan in a fairly even layer, and slowly heat it until it starts to melt.*
* Aside: It's a fascinating and somewhat frightening process. There's a very short time between "melted/caramelized just right" and "burnt". I don't remember the exact process, because I haven't done it very often, but this is what I remember. It is a key part of the right taste, though.
When the edges start to liquify, swirl the pan around to encourage the melted parts to melt the unmelted parts. (Don't stir, though, or it just gets messed up.) When everything is completely melted, immediately remove it from the heat, and (carefully -- it may splatter) stir in heated liquid, which is probably the coconut milk, but may be just water.
Type the text for 'Sweet Potato Falafel'
Baked Sweet Potato Falafel Recipe found through 101 cookbooks
These falafel are Leon's most popular veggie dish to date. They knew they wanted falafel on the menu, but chose not to have deep fryers. After some experimenting, this sweet potato and chickpea flour version was developed.
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup (120g) gram /chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper
Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.
Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).
Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
Makes about 18 falafel, enough for 4 - 6.
Reprinted with permission from Leon: Ingredients and Recipes by Allegra McEvedy. (Conran Octopus Ltd. 2008)
This recipe conjures up the same comfort-food goodness as home-made mac & cheese, but without any of the drowning in fats & oils. It's mostly sweet potato, w/ a little bit of cheese on the top for good measure.
From http://pinchofyum.com/healthy-mac-and-cheese
INGREDIENTS [original in square brackets]
- Some cooked pasta [2 cups uncooked macaroni]
- 1 medium/large yellow onion [small]
- 2 large sweet potatoes [1 small butternut squash (4-5 cups cubed)]
- 5 cups chicken or vegetable broth
- ¾ cup milk
- 1 teaspoon salt
- some shredded cheese to put on top [⅔ cup shredded cheese]
- salt and pepper to taste
- [parsley for topping]
INSTRUCTIONS
- saute the onion [in 1T butter, carmelize for 20 minutes over low heat] we tend to be too impatient -- it's totally fine to just saute them up normally. You can do rings or chop it, it will all be blended anyway
- nuke the sweet potatoes to soften (10 minutes in the microwave should do it), then peel & cube them
- boil the sweet potato cubes in the broth, until they're pretty soft. drain but keep the liquid
- blend: {squash, onions, milk, salt, 1/2 c of the liquid} until completely creamy
You now have the sauce! Save the rest of the liquid for making a soup or something later. Pour the sauce (while still hot) over your noodles & grate some cheese on for good measure.
3 T. canola oil
2 onions, finely chopped
1 medium sweet potato, diced
1 head cauliflower, broken into small florets
1 t. minced ginger
2 T. curry powder
1 t. salt
1 c. stock or water
3 T. plain yogurt
1 c. frozen peas
2 tomatoes, quartered
Heat oil and saute onions until translucent. Add veggies through salt. Stir and cook 5 minutes. Stir in stock and yogurt. Cover and simmer over low heat 20 minutes. Add pease and tomatoes and cook 10 minutes or until vegetables are tender.
My first attempt at a simple sweet rice dish using a steaming basket went like this:
Soak 2 cups of very short grain sweet rice (the package says apple brand sweet rice, and also "Qabkawg mov plaum" but I don't know if that's a brand or a description) in water for an hour to many hours.
Bring water to a boil in this cool vase-looking aluminum pot that Saem Gilcrest lent to me, and place the rice in a deep woven basket, so the basket is above the water. Keep water simmering and steam for about 18 minutes, occasionally tossing the rice in the basket so it rotates.
Stir together with
3 T. orange syrup from Candied Orange Zest
2 T. coconut cream powder
1/4-1/2 t. citric acid
pinch salt?
crushed pineapple would also be great, but I haven't tired that yet.
This fills a spot that a very much sweeter/fatter rice pudding might do; it's tasty, and not that unhealthy.
1 1/2 cup cooked brown rice (1/2 cup raw)
1/2 c. toasted sesame seed meal
1/4 c. honey
1/2 c. coconut
1 c. canned pineapple chunks, drained
1 banana, sliced
1/2 - 1 cup other fruit, fresh or canned, drained
1 c. yogurt
chopped nuts
Gently mix all but nuts. Just before serving, stir and top with nuts.
We made this tonight with about 330 g of cabbage instead of 450, which is a pound, used about 1 1/2 t. salt, and probably less than half the dressing, as the first time we made it there was way too much dressing. I also cut the cabbage into squares about 3/4", rather than ribbons. Mark likes this a lot. We didn't have time to chill it, but did do the squeezing, resting, rinsing, etc. I also added a little dill, and we did little cayenne, as we're almost out.
1 tablespoon kosher salt
1 pound cabbage
For the Dressing:
¼ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon coarse-grain mustard
1 tablespoon honey, or more to taste
½ teaspoon cayenne pepper, or to taste
1 tablespoon apple cider vinegar
Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
Step 2
Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
Step 3
Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.
1 pound swordfish (we had less, perhaps 350 g, a largish steak only about 3/4" thick)
1 tablespoon olive oil (I mixed most sunflower with some evoo)
1 tablespoon butter
1/4 cup chicken stock (or dry white wine)
A few sprigs of fresh mixed herbs (I had rosemary and a dried ensalada mix; they recommend rosemary, thyme, and sage)
1 garlic clove
1 Meyer lemon (mine was just a roundish smooth one, don't know what kind)
Salt and pepper to taste
METHOD
Prep Ingredients: Mince the leaves of the fresh herbs. You should have about 1 heaping tablespoon (I had less). Mince the garlic clove. Juice half of the lemon and thinly slice the other half cross-wise. Season the swordfish with salt and pepper.
Heat olive oil in a skillet over medium high until shimmering and very hot. Add the swordfish and cook for six minutes. Flip and cook an additional six minutes. The swordfish should be at about 135ºF at this point.
Add the butter to the skillet with the swordfish and cook until melted and frothy. Add the chicken stock, lemon juice, herbs, and minced garlic. Reduce heat to medium and cook until reduced slightly, about 5 minutes. Once the fish reaches 145ºF, turn off the heat.
To Serve: Add the fish to a serving plate and spoon the sauce over top. Garnish with two slices of lemon. Enjoy! source: http://triedandtrue.recipes/blog/2017/1/2/easy-lemon-butter-swordfish
Batch cornbread batter (see other recipe), half on bottom of baking dish, half over the fillings. I've used this:
1 lb. ground turkey, browned,
2 fresh tomatoes, chopped
mushrooms,
celery
1 med onion,
oregano, chili powder, cumin
garlic,
grated cheese
green beans
kidney beans
black olives
1 lb can whole tomatoes and liquid
corn
Simmer together, thicken with a little cornmeal in liquid; Bake between layers of batter, 350 for 30-40 minutes.
Try this:
http://www.tastebook.com/recipes/3392452-Tamarind-Lentils
3 T granulated tapioca (I recently did this with 1/4 cup small pearls that had been soaked in boiling water for a while to soften and begin to plump. I drained the water.)
3 c. milk
1/3 c. sugar
1 egg,
1 t. vanilla
Use a heavy saucepan. If the tapioca isn't instant, it's helpful to mix the tapioca and milk and let it soak for 30" or more. Add the sugar and egg and mix well. Heat to boiling, stirring constantly, until thick. Remove from heat and add vanilla. Eat warm or cold. (It's really good warm with a scoop of vanilla ice cream.)
1 large bunch kale, washed
2 T. olive oil
1 small onion, thinly sliced
1/3 c. water or broth
1 T. balsamic vinegar
salt and pepper
Coarsely chop kale, discarding tough stems.
Heat oil in skillet until shimmering and add onion. Saute over medium heat until softened.
Add kale to pan, moving it around with tongs to wilt it evenly.
When kale is wilted, add stock, tightly cover skillet and turn heat to low. Simmer until liquid is absorbed, about 10-15 minutes. If kale is not yet tender, add a few more T. of liquid and continue to simmer gently.
When kale is tender but still bright green, remove the lid and turn up the heat to cook off any remaining liquid. Add balsamic vinegar and salt and pepper, to taste.
Based on this [[Taste of Home|https://www.tasteofhome.com/recipes/spicy-thai-coconut-chicken-soup/]] recipe, with mods.
1 pound chicken (breast, leg, etc), cut into 3/4-inch cubes (include bones and some skin if you have them)
3 tablespoons peanut or canola oil, divided
1 large onion, chopped
1 small jalapeño pepper, seeded and minced
2 garlic cloves, minced
2 teaspoons red curry powder or Thai red curry paste
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon Sriracha chili sauce
1 teaspoon fish sauce
1 can (13.66 ounces) light or regular coconut milk
1 carton (32 ounces) chicken broth, or water with chicken broth cubes
2 cups thinly sliced Chinese or napa cabbage
Thinly sliced green onions
Lime wedges
* In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat.
* Sauté onions, jalapeño, garlic until soft and starting to brown
* Add chicken and sauté until lightly browned
* Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil.
* Reduce heat; simmer, covered (or not), 15-20 minutes.
* Stir in cabbage; cook, uncovered, just until cabbage is crisp-tender
* Serve with green onions and lime wedges.
(Adding lime while cooking will turn the cabbage a funky color, apparently.)
Here's the info:
http://foood.jaredforsyth.com/#/recipe/0393e348cd26d
In addition, he has added chickpeas, which were good.
We made it tonight with lots of veggies, some chickpeas (maybe a cup) and a couple of chicken thighs, cut up. I weighed 1 T of green curry paste at 18 g. and I used about 30 for the recipe. Also some soy sauce, from the original recipe. It was delicious.
(See end for vegetarian, low-fat version)
Cut up chicken in small chunks (1/2in-1in) (about a cup? the meat of one thigh and drumstick, probably the equivalent of a med. chicken breast)
Mince 1 clove garlic
Grate a heaping Tb fresh ginger
Add 2-3 T soy sauce and let marinate
After it has marinated, sauté in pan with some oil until chicken is almost cooked.
Add:
1 c.(200ml)`coconut milk
some water (depending on desired consistency)
3 T curry paste
2 T pb, preferrably chunky
1 T soy sauce
1 T lime juice (optional)
3 stalks of green onion, diced
2 t cilantro flakes (fresh would of course be better and you'd use more; optional)
Make sure curry and pb have dissolved and let simmer.
Enjoy over rice noodles or spaghetti. Garnish with more diced green onions and roasted peanuts.
Vegetarian, low-fat version:
Instead of chicken, use cooked chickpeas (and you don't need to let marinate)
Instead of coconut milk, use quark (thin with some water) or yogurt (make sure to add at the end so it doesn't separate or do weird things.. :) )
try something like this:
3tablespoons vegetable oil
11 1/4-pound pork tenderloin, thinly sliced
kosher salt
5cups shredded Napa cabbage
2 carrots, grated
1/4cup torn mint leaves
2 scallions, chopped
2tablespoons lime juice
2teaspoons fish sauce
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon salt.
In batches, cook the pork until browned and cooked through, 1 to 2 minutes per side.
Transfer to a large bowl and toss with the cabbage, carrots, mint, scallions, lime juice, fish sauce, and remaining 2 tablespoons oil.
A reader suggested these changes: I used sesame oil instead of veg oil, and cilantro instead of mint, and I added thinly sliced sticks of Fuji apples and cucumber too. It was great, easy to make, and fresh with all the raw veggies. Will definitely make again.
Saute in some olive oil and coconut oil (optional)
1 medium onion, diced, until golden
Mix together:
2 T. tomato puree or crushed tomatoes, tomato sauce, etc.
1 t. curry paste (red is often the thing; I had green)
1/2 t. minced garlic
2 t. chicken bouillon crystals, the Asian brand with the chicken and the green lid
a little minced ginger
1 t. ground coriander
1/2 t. salt, then more to taste
Add to onions and stir.
Add
1 15 oz. can solid pack pumpkin puree
1 15 oz can coconut milk
4 cups hot water
1/2 cup rice (medium grain was what I used today)
bring to a boil, reduce heat and simmer for 20 minutes. Adjust seasonings.
4 cups coconut milk
1 lb skinless boneless chicken breast, bite sized pieces
2 t. fish sauce
1 T. sugar
8 ounces drained, canned bamboo shoots or straw mushrooms, or water chestnuts
5 kaffir lime leaves, torn
salt and ground black pepper
chopped red chilis, for garnish
Curry paste:
1 t. coriander seeds
1/2 t. cumini seeds
12-15 fresh red chiles, seeded and roughly chopped
4 shallots, thinly sliced
2 garlic cloves, chopped
1 T. chopped galangal
2 lemongrass stalks, chopped
3 kaffir lime leaves, chopped
4 fresh clinatro roots
10 black peppercorns
pinch cinnamon
1 t. ground turmeric
1/2 t. shrimp paste
1 t. salt
2 T. oil
Dry fry coriander and cumin seeds 1-2 minutes, then put in mortar and pound remaining curry paste ingredients with fried spices. Add the oil, a bit at a time. Cover and chill until ready to use. Pour half coconut milk into a large heavy-based pan. Bring to boil, stirring constantly until separated. Stir in 2 T. of curry paste and cook 2-3 minutes, stirring. Rest of paste will keep up to 3 months. Add chicken pices, fish sauce and sugar. cook 5-6 minutes until chicken changes color and is cooked through, sturring constantly. Pour remaining coconut milk into the pan, then add shoots and kaffir lime leaves. Bring back to boil, sturring constantly. Salt and pepper to taste. To serve, spoon the curry into a warmed serving dish and garnish with chopped chiles and kaffir lime leaves.
This is not one I've tried, but I wanted to remember how to do red curry paste.
Anna's approximation of the amazing spring rolls (the size of a brick) that she gets in Madison, WI.
Cucumber slices (usually lines a side)
Avocado (usually lines another side)
Shrimp (or chicken or tofu)
Rice noodles (they have peanut sauce on them before they go in)
Lettuce
Cabbage
Peanut sauce (kind of sweet)
Spring roll wrapper (extremely huge -- prob. ~12" square)
Peanuts
Spinach
Cilantro (?)
Basil
2/3 c. white glutinous rice
3/4 c. thick coconut milk
3 T. sugar
pinch salt
2 ripe mangoes, peeled and sliced
Rinse rice thoroughly in cold water, then leave to soak overnight in a bowl of fresh cold water. Drain rice and spread evenly in a steamer lined with cheesecloth. Cover and steam over simmering water for 20 minutes until tender. Reserve 3 T. of the top of the coconut milk. Bring rest to a boil in a pan with the sugar and salt, stirring until the sugar dissolves. Pour into a bowl to cool. Tip the cooled rice into a bowl and pour the cooled coconut milk over it. Stir well, then leave to stand for 10-15 minutes. Spoon the rice on to individual serving plates (4). Arrange mango slices on one side, and drizzle with the reserved thicker coconut milk. Can decorate with strips of lime rind as garnish.
From a cooking-with-kids publication called Chop Chop: http://www.chopchopmag.org/magazine
Ginger-Garlic Tofu
For a family-pleasing (and very balanced!) meal, serve this flavorful dish with brown rice and steamed broccoli.
1 14-ounce block firm or extra-firm tofu
3 tablespoons low-sodium soy sauce
1⁄3 cup water
1 tablespoon fresh ginger, peeled and minced
1-2 cloves garlic, minced
1 teaspoon toasted sesame oil (if you like)
1⁄4 teaspoon chili pepper flakes or more (if you want to make it spicy)
1 tablespoon canola oil
2 tablespoons toasted sesame seeds (To toast sesame seeds, shake them in a small, dry pan over medium heat until golden, 2 to 3 minutes )
2 scallions, sliced
Instructions
Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
To prepare the tofu for cooking:
1. Pull the plastic off the tofu container (you may need to cut it with a knife) and tip the liquid out of it. Put the tofu on the cutting board and cut it into 4 equal pieces, then cut each of those pieces in half the other direction to end up with 8 pieces.
2. Now put a dish towel or 2 layers of paper towel on the cutting board and put the tofu on top. Let drain at least 20 minutes (and up to 2 hours), then put the dish towel in the wash or the paper towels in the trash.
To make the sauce (while the tofu is draining):
1. Put the soy sauce, water, ginger, garlic, sesame oil (if you like it), and chili pepper flakes (if you want to make it spicy) in a small pot.
2. Put the pot on the stove and turn it to high. When it comes to a boil, lower the heat to low and cook for 10 minutes. The sauce should have halved and be thicker than it was. Set the sauce aside.
To cook the tofu:
1. Put the skillet on the stove, turn the heat to medium, and carefully add the oil.
2. Add the tofu and cook until it is golden brown underneath, about 3 minutes. Use the spatula to turn the tofu over and cook until golden, 3 more minutes.
3. Add the sauce to the pan and cook 1 minute.
4. Serve right away, sprinkled with sesame seeds and scallions.
Notes
Add any of the following extras to each serving:
1 teaspoon chopped fresh cilantro
or basil leaves.
¼- ½ teaspoon chili sauce (Sriracha).
- See more at: http://www.chopchopmag.org/content/ginger-garlic-tofu#sthash.FMRo0J1x.dpuf
[[Original recipe|https://simpleveganblog.com/general-tsos-tofu/]]
What I did (expanded with veggies and nuts; simplified so less "cook and set aside" stuff)
Ingredients:
For the general Tso’s tofu:
10 ounces firm tofu (275 g), cubed
2 tbsp tamari or soy sauce
1 tbsp apple cider vinegar (or rice vinegar)
6 tbsp cornstarch
Oil of your choice, I used extra virgin olive oil
2 cloves of garlic, minced
2 T sesame seeds
1/3 c nuts (cashews, peanuts, roughly chopped almonds)
1 c broccoli pieces, blanched with boiling water
For the sauce:
3 tbsp tamari or soy sauce
3 tbsp apple cider vinegar (or rice vinegar)
3 tbsp vegetable stock or water
3 tbsp cane, coconut or brown sugar
1 tbsp cornstarch
1/8 tsp red pepper flakes, optional
Instructions:
* Place the tofu cubes in a bowl or shallow dish.
* Add the marinade ingredients (2 tbsp of tamari and 1 tbsp of apple cider vinegar), stir and let rest for at least 5 minutes, preferably overnight.
* While marinating, mix the sauce ingredients.
* Drain the tofu and add the marinade to the sauce.
* Gradually sprinkle the cornstarch on the tofu and stir until all the cubes have some cornstarch on them.
* Heat some oil in a large skillet or wok and add the tofu cubes.
* Cook the tofu cubes over medium-high heat until all sides are golden brown.
* Add the garlic and sesame seeds to the skillet (add more oil if needed) and cook over medium-high heat for about 1 to 2 minutes, stirring frequently until golden brown.
* Add the broccoli and nuts, cook for another few minutes.
* Add the sauce to the skillet and cook over medium-high heat until it thickens, stirring frequently.
* Serve with some cooked white or brown rice, or use to top a [[Buddha Bowl]]. Garnish with more sesame seeds and chopped chives if desired.
4 tomatillos
1/2 - 1 jalapeno pepper, membranes and seeds removed
1 small clove garlic
1/4 c. cilantro leaves
1 ripe avocado
juice from half a lime, about 1 T.
Remove husks and rinse tomatillos. Pulse through cilantro leaves in processor until finely minced. Mash avocado and lime, stir in the rest and chill 1 hour before serving. Makes about 1 cup.
Sauté in olive oil:
garlic, minced
onion, diced
Add and let simmer for 20+min:
tomato puree
water
oregano
salt
bay leaf
Variation 1 (Argentinian):
zucchini, grated
carrots, grated (about 1:1 zucchini to carrots)
(particularly tasty if you add a dollop of sour cream, creme fraish, or just cream on top of your serving)
Variation 2 (fish):
fish, diced (we used matjes herring,a salty, fatty kind, but tuna would probably work too)
green olives, chopped (their strong taste works well with the salty fish)
zucchini, grated
Then enjoy with spaghetti, rice, potatoes: you name it!
46 ounce can of V8 juice, then 46 ounces of water (rinsing the can), plus some chicken bouillon or whatever; it boils for a long time, so it can be quite thin. Then drop lumps of biscuit dough into full boil, and cook for 5-10 minutes.
1 T. olive oil
1/2 T. butter (or more olive oil)
1/2 an onion, diced
1 clove garlic, minced
2 cups Arborio rice
1 28 oz petite diced tomatoes
2 c. chicken concentrate or broth
1 c. water
1/2-3/4 t. salt
1/2-1 c. mozzarella cheese
2 T. to 1/4 c. fresh basil
Heat oil and butter in pressure cooker; saute onion until soft, then garlic. Add rice and coat with oil. Add tomatoes, broth, water and salt, and lock lid in place. After it comes to pressure, cook 8 minutes. Let come down naturally. Stir in cheese and basic. Can add chopped cooked chicken if desired.
Bring 2 quarts of water to a boil (I used electric kettle). Add salt to a pot, and 3 cups dried tortellini. Pour in boiling water, cover, turn off heat and let sit for 20 minutes. Drain.
Spring 2020 flour tortillas that work well:
I have done 1/4 of this recipe for two people. We've also tried our new tortilla press. It works best if the dough sits for at least 20 minutes, but up to two hours works well.
3 cups All-purpose flour
1 tsp Baking powder
1 tsp Salt
Oils & Vinegars
1/3 cup Olive oil, extra virgin
Liquids
1 cup Water
A half recipe is this:
1 1/2 cup four (188 g.)
1/2 t. baking powder
1/2 t. salt
2 T. plus almost another tablespoon oil (I've tried 36 and 39 g)
1/2 cup water (this last time it was 100 g)
------
We tried this recently and found the tortillas very nice (2015)
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
35 g shortening (1/6 c. oil should also work)
1/2 cup warm water, or less
I mixed the dry ingredients in the food processor and cut the shortening in briefly, then poured the warm water in through the tube. Pouring the water in, I made a soft dough, then gathered it into to a ball, and let is rest for at least 15 minutes. Rolling into a log, I cut it in 8 pieces, and rolled each into a 6-7" tortilla. I cooked them in a cast iron pan for a few minutes, and kept them warm in a towel until we were ready to eat. Very tasty. This fed 4 people for lunch.
Another version:
from https://www.tasteofhome.com/recipes/homemade-tortillas/
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
Directions
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a large skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.
We have a little sandwich maker designed, I think, for squishing soft white bread sandwiches into pockets. We use it for speedy muffin-like things. Here's a recent invention:
1/3 c. oat flour
1/3 c. barley flour
1/3 c. fine cornmeal
1/3 c. all purpose or www flour
1 T. egg powder, or one egg
1/2 t. soda
1/2 t. salt
1/2 t. cinnamon
2 T. oil
1/4 c. milk
1/2 c. applesauce
2 T. sugar
1/3 c. yogurt
Mix dry ingredients together, mix wet ingredients and barely combine. You can make muffins now, or use the triangle cooker. If you like the first batch so much that you need more, but the applesauce is gone, you can add more yogurt, as we did.
Here's what we tried:
3/4 c. butter (1 1/2 sticks), softened
22 g. minced candied ginger
1 egg
3/4 c. brown sugar
1/2 c. molasses
2 1/3 c. whole white wheat flour
1/2 t. salt
2 t. baking soda
1 t. powdered ginger
8 g. graded fresh ginger (it was dried out from the freezer; with fresh, you could use more. It was 1-2 T.)
I beat the wet ingredients together, added the dry on top and mixed in bursts so flour wouldn't fly everywhere. Chill dough for 1-2 hours, bake at 350 on silicone sheets. Rolling dough balls in sugar beforehand is optional. Bake 10 minutes. Some recipes say take out as soon as they flatten, even if they look underbaked, and let cool on trays for a while, maybe 10 minutes. We'll see how this goes.
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I have mixed a can of tuna with a little mayo and some bread crumbs and a beaten egg and formed it into patties and cooked them up, and served them with a dipping sauce of some kind, and a side vegetable.
2 shredded carrots
1 onion, chopped
1/4 cup butter
1/4 c. flour
1 c chicken broth
2 c. milk
1 can tuna
1/2 t. celery seed
1/2 t. worcestershire sauce
1/4 t. salt
1 cup cheddar cheese, grated
Saute carrot and onion in butter; add flour to make a roux; slowly add liquid until bubbling and thick. Add remaining ingredients (except cheese) and then add cheese at the end.
This is a traditional Spanish Christmas candy. We couldn't find it to bring some back to the Mylers, so I tried this:
1 egg white, beaten as for meringue
150 g. honey (I had only about 115, so I added some corn syrup)
150 g. white sugar
a bit of vanilla
250 g. almonds, toasted (I did this in a cast iron skillet)
Whip the egg white to a thick glossy meringue.
Place the honey in a saucepan on low heat. When the honey is very runny, add the sugar gradually, while constantly stirring with a wooden spoon. Add the sugar little by little not to form any lumps.
When the sugar is completely mixed, remove from heat. Keep stirring with a whisk and carefully add the meringue to the saucepan. Do it slowly and never stop stirring.
Once the mixture is completely mixed and smooth, put the saucepan back on the stove. On low heat, continue stirring for about 15 minutes or until the mixture turns into a thick caramel. As you stir, the mixture will increase in volume, condense and change color to orange. (Mine didn't really darken much; we'll see if that's a problem.)
When the caramel is thick, stir in the almonds and the lemon zest (1 t; I had none, so I added a bit of vanilla). Stir thoroughly using a wooden spoon. To make the turrón compact, press it by placing a cutting board over the paper with a few items on top to give it some weight. (I didn't do this.)
Let stand until cool, then refrigerate for 2-3 hours before slicing.
Here's the link I used: http://www.thebestspanishrecipes.com/desserts/turron-duro
This Greek yogurt-based sauce is incredibly simple to make and versatile. It is traditionally served with souvlaki and gyros, but we think there are many more possibilities beyond these dishes. Tzatziki can be used as a dip for veggies and whole-wheat pretzels (instead of bottled ranch dressing) or as sauce to pour over chicken. It’s also good thrown into a whole-wheat wrap or pita with vegetables like cucumber and tomatoes. We’ve even mixed it together with whole-wheat couscous and feta cheese…so get creative and enjoy!
Tzatziki sauce (pronounced zad-ZEE-kee)
Ingredients
1 ½ cups plain yogurt (preferably the whole-milk variety, but any type will work)
½ large cucumber, grated with a cheese grater
1 garlic clove, minced
1 tablespoon fresh dill, finely chopped (or 1 teaspoon of dried dill)
1 tablespoon olive oil
1 tablespoon red wine vinegar
Directions
Mix all ingredients together in a bowl. Can be served immediately, but it is even better if you let it sit for a few hours or overnight before serving.
This is from 100daysofrealfood.com.
[[Foaming hand soap]]
[[Henna for hair conditioning]]
[[Home remedies]]
[[Paint for Kids]]
[[playdough]]
[[Shower cleaner]]
[[Cold porcelain]]
| !date | !user | !location | !storeUrl | !uploadDir | !toFilename | !backupdir | !origin |
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| 11/10/2020 13:08:53 | Lori | [[/|http://forsythrecipes.tiddlyspot.com/]] | [[store.cgi|http://forsythrecipes.tiddlyspot.com/store.cgi]] | . | [[index.html | http://forsythrecipes.tiddlyspot.com/index.html]] | . |
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| 14/10/2020 19:00:05 | Lori | [[/|http://forsythrecipes.tiddlyspot.com/]] | [[store.cgi|http://forsythrecipes.tiddlyspot.com/store.cgi]] | . | [[index.html | http://forsythrecipes.tiddlyspot.com/index.html]] | . | ok |
| 15/10/2020 12:45:37 | Lori | [[/|http://forsythrecipes.tiddlyspot.com/]] | [[store.cgi|http://forsythrecipes.tiddlyspot.com/store.cgi]] | . | [[index.html | http://forsythrecipes.tiddlyspot.com/index.html]] | . |
| 16/10/2020 08:24:09 | Lori | [[/|http://forsythrecipes.tiddlyspot.com/]] | [[store.cgi|http://forsythrecipes.tiddlyspot.com/store.cgi]] | . | [[index.html | http://forsythrecipes.tiddlyspot.com/index.html]] | . |
| 17/10/2020 15:39:57 | Lori | [[/|http://forsythrecipes.tiddlyspot.com/]] | [[store.cgi|http://forsythrecipes.tiddlyspot.com/store.cgi]] | . | [[index.html | http://forsythrecipes.tiddlyspot.com/index.html]] | . | ok |
| 17/10/2020 15:40:45 | Lori | [[/|http://forsythrecipes.tiddlyspot.com/]] | [[store.cgi|http://forsythrecipes.tiddlyspot.com/store.cgi]] | . | [[index.html | http://forsythrecipes.tiddlyspot.com/index.html]] | . |
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var h = config.macros.option.types[type];
if (h && h.create) {
h.create(opts[n].colElements['option'],type,opts[n].name,opts[n].name,"no");
}
}
},
onCancel: function(e)
{
backstage.switchTab(null);
return false;
},
wizardTitle: "Upload with options",
step1Title: "These options are saved in cookies in your browser",
step1Html: "<input type='hidden' name='markList'></input><br>",
cancelButton: "Cancel",
cancelButtonPrompt: "Cancel prompt",
listViewTemplate: {
columns: [
{name: 'Description', field: 'description', title: "Description", type: 'WikiText'},
{name: 'Option', field: 'option', title: "Option", type: 'String'},
{name: 'Name', field: 'name', title: "Name", type: 'String'}
],
rowClasses: [
{className: 'lowlight', field: 'lowlight'}
]}
};
//
// upload functions
//
if (!bidix.upload) bidix.upload = {};
if (!bidix.upload.messages) bidix.upload.messages = {
//from saving
invalidFileError: "The original file '%0' does not appear to be a valid TiddlyWiki",
backupSaved: "Backup saved",
backupFailed: "Failed to upload backup file",
rssSaved: "RSS feed uploaded",
rssFailed: "Failed to upload RSS feed file",
emptySaved: "Empty template uploaded",
emptyFailed: "Failed to upload empty template file",
mainSaved: "Main TiddlyWiki file uploaded",
mainFailed: "Failed to upload main TiddlyWiki file. Your changes have not been saved",
//specific upload
loadOriginalHttpPostError: "Can't get original file",
aboutToSaveOnHttpPost: 'About to upload on %0 ...',
storePhpNotFound: "The store script '%0' was not found."
};
bidix.upload.uploadChanges = function(onlyIfDirty,tiddlers,storeUrl,toFilename,uploadDir,backupDir,username,password)
{
var callback = function(status,uploadParams,original,url,xhr) {
if (!status) {
displayMessage(bidix.upload.messages.loadOriginalHttpPostError);
return;
}
if (bidix.debugMode)
alert(original.substr(0,500)+"\n...");
// Locate the storeArea div's
var posDiv = locateStoreArea(original);
if((posDiv[0] == -1) || (posDiv[1] == -1)) {
alert(config.messages.invalidFileError.format([localPath]));
return;
}
bidix.upload.uploadRss(uploadParams,original,posDiv);
};
if(onlyIfDirty && !store.isDirty())
return;
clearMessage();
// save on localdisk ?
if (document.location.toString().substr(0,4) == "file") {
var path = document.location.toString();
var localPath = getLocalPath(path);
saveChanges();
}
// get original
var uploadParams = new Array(storeUrl,toFilename,uploadDir,backupDir,username,password);
var originalPath = document.location.toString();
// If url is a directory : add index.html
if (originalPath.charAt(originalPath.length-1) == "/")
originalPath = originalPath + "index.html";
var dest = config.macros.upload.destFile(storeUrl,toFilename,uploadDir);
var log = new bidix.UploadLog();
log.startUpload(storeUrl, dest, uploadDir, backupDir);
displayMessage(bidix.upload.messages.aboutToSaveOnHttpPost.format([dest]));
if (bidix.debugMode)
alert("about to execute Http - GET on "+originalPath);
var r = doHttp("GET",originalPath,null,null,username,password,callback,uploadParams,null);
if (typeof r == "string")
displayMessage(r);
return r;
};
bidix.upload.uploadRss = function(uploadParams,original,posDiv)
{
var callback = function(status,params,responseText,url,xhr) {
if(status) {
var destfile = responseText.substring(responseText.indexOf("destfile:")+9,responseText.indexOf("\n", responseText.indexOf("destfile:")));
displayMessage(bidix.upload.messages.rssSaved,bidix.dirname(url)+'/'+destfile);
bidix.upload.uploadMain(params[0],params[1],params[2]);
} else {
displayMessage(bidix.upload.messages.rssFailed);
}
};
// do uploadRss
if(config.options.chkGenerateAnRssFeed) {
var rssPath = uploadParams[1].substr(0,uploadParams[1].lastIndexOf(".")) + ".xml";
var rssUploadParams = new Array(uploadParams[0],rssPath,uploadParams[2],'',uploadParams[4],uploadParams[5]);
var rssString = generateRss();
// no UnicodeToUTF8 conversion needed when location is "file" !!!
if (document.location.toString().substr(0,4) != "file")
rssString = convertUnicodeToUTF8(rssString);
bidix.upload.httpUpload(rssUploadParams,rssString,callback,Array(uploadParams,original,posDiv));
} else {
bidix.upload.uploadMain(uploadParams,original,posDiv);
}
};
bidix.upload.uploadMain = function(uploadParams,original,posDiv)
{
var callback = function(status,params,responseText,url,xhr) {
var log = new bidix.UploadLog();
if(status) {
// if backupDir specified
if ((params[3]) && (responseText.indexOf("backupfile:") > -1)) {
var backupfile = responseText.substring(responseText.indexOf("backupfile:")+11,responseText.indexOf("\n", responseText.indexOf("backupfile:")));
displayMessage(bidix.upload.messages.backupSaved,bidix.dirname(url)+'/'+backupfile);
}
var destfile = responseText.substring(responseText.indexOf("destfile:")+9,responseText.indexOf("\n", responseText.indexOf("destfile:")));
displayMessage(bidix.upload.messages.mainSaved,bidix.dirname(url)+'/'+destfile);
store.setDirty(false);
log.endUpload("ok");
} else {
alert(bidix.upload.messages.mainFailed);
displayMessage(bidix.upload.messages.mainFailed);
log.endUpload("failed");
}
};
// do uploadMain
var revised = bidix.upload.updateOriginal(original,posDiv);
bidix.upload.httpUpload(uploadParams,revised,callback,uploadParams);
};
bidix.upload.httpUpload = function(uploadParams,data,callback,params)
{
var localCallback = function(status,params,responseText,url,xhr) {
url = (url.indexOf("nocache=") < 0 ? url : url.substring(0,url.indexOf("nocache=")-1));
if (xhr.status == 404)
alert(bidix.upload.messages.storePhpNotFound.format([url]));
if ((bidix.debugMode) || (responseText.indexOf("Debug mode") >= 0 )) {
alert(responseText);
if (responseText.indexOf("Debug mode") >= 0 )
responseText = responseText.substring(responseText.indexOf("\n\n")+2);
} else if (responseText.charAt(0) != '0')
alert(responseText);
if (responseText.charAt(0) != '0')
status = null;
callback(status,params,responseText,url,xhr);
};
// do httpUpload
var boundary = "---------------------------"+"AaB03x";
var uploadFormName = "UploadPlugin";
// compose headers data
var sheader = "";
sheader += "--" + boundary + "\r\nContent-disposition: form-data; name=\"";
sheader += uploadFormName +"\"\r\n\r\n";
sheader += "backupDir="+uploadParams[3] +
";user=" + uploadParams[4] +
";password=" + uploadParams[5] +
";uploaddir=" + uploadParams[2];
if (bidix.debugMode)
sheader += ";debug=1";
sheader += ";;\r\n";
sheader += "\r\n" + "--" + boundary + "\r\n";
sheader += "Content-disposition: form-data; name=\"userfile\"; filename=\""+uploadParams[1]+"\"\r\n";
sheader += "Content-Type: text/html;charset=UTF-8" + "\r\n";
sheader += "Content-Length: " + data.length + "\r\n\r\n";
// compose trailer data
var strailer = new String();
strailer = "\r\n--" + boundary + "--\r\n";
data = sheader + data + strailer;
if (bidix.debugMode) alert("about to execute Http - POST on "+uploadParams[0]+"\n with \n"+data.substr(0,500)+ " ... ");
var r = doHttp("POST",uploadParams[0],data,"multipart/form-data; ;charset=UTF-8; boundary="+boundary,uploadParams[4],uploadParams[5],localCallback,params,null);
if (typeof r == "string")
displayMessage(r);
return r;
};
// same as Saving's updateOriginal but without convertUnicodeToUTF8 calls
bidix.upload.updateOriginal = function(original, posDiv)
{
if (!posDiv)
posDiv = locateStoreArea(original);
if((posDiv[0] == -1) || (posDiv[1] == -1)) {
alert(config.messages.invalidFileError.format([localPath]));
return;
}
var revised = original.substr(0,posDiv[0] + startSaveArea.length) + "\n" +
store.allTiddlersAsHtml() + "\n" +
original.substr(posDiv[1]);
var newSiteTitle = getPageTitle().htmlEncode();
revised = revised.replaceChunk("<title"+">","</title"+">"," " + newSiteTitle + " ");
revised = updateMarkupBlock(revised,"PRE-HEAD","MarkupPreHead");
revised = updateMarkupBlock(revised,"POST-HEAD","MarkupPostHead");
revised = updateMarkupBlock(revised,"PRE-BODY","MarkupPreBody");
revised = updateMarkupBlock(revised,"POST-SCRIPT","MarkupPostBody");
return revised;
};
//
// UploadLog
//
// config.options.chkUploadLog :
// false : no logging
// true : logging
// config.options.txtUploadLogMaxLine :
// -1 : no limit
// 0 : no Log lines but UploadLog is still in place
// n : the last n lines are only kept
// NaN : no limit (-1)
bidix.UploadLog = function() {
if (!config.options.chkUploadLog)
return; // this.tiddler = null
this.tiddler = store.getTiddler("UploadLog");
if (!this.tiddler) {
this.tiddler = new Tiddler();
this.tiddler.title = "UploadLog";
this.tiddler.text = "| !date | !user | !location | !storeUrl | !uploadDir | !toFilename | !backupdir | !origin |";
this.tiddler.created = new Date();
this.tiddler.modifier = config.options.txtUserName;
this.tiddler.modified = new Date();
store.addTiddler(this.tiddler);
}
return this;
};
bidix.UploadLog.prototype.addText = function(text) {
if (!this.tiddler)
return;
// retrieve maxLine when we need it
var maxLine = parseInt(config.options.txtUploadLogMaxLine,10);
if (isNaN(maxLine))
maxLine = -1;
// add text
if (maxLine != 0)
this.tiddler.text = this.tiddler.text + text;
// Trunck to maxLine
if (maxLine >= 0) {
var textArray = this.tiddler.text.split('\n');
if (textArray.length > maxLine + 1)
textArray.splice(1,textArray.length-1-maxLine);
this.tiddler.text = textArray.join('\n');
}
// update tiddler fields
this.tiddler.modifier = config.options.txtUserName;
this.tiddler.modified = new Date();
store.addTiddler(this.tiddler);
// refresh and notifiy for immediate update
story.refreshTiddler(this.tiddler.title);
store.notify(this.tiddler.title, true);
};
bidix.UploadLog.prototype.startUpload = function(storeUrl, toFilename, uploadDir, backupDir) {
if (!this.tiddler)
return;
var now = new Date();
var text = "\n| ";
var filename = bidix.basename(document.location.toString());
if (!filename) filename = '/';
text += now.formatString("0DD/0MM/YYYY 0hh:0mm:0ss") +" | ";
text += config.options.txtUserName + " | ";
text += "[["+filename+"|"+location + "]] |";
text += " [[" + bidix.basename(storeUrl) + "|" + storeUrl + "]] | ";
text += uploadDir + " | ";
text += "[[" + bidix.basename(toFilename) + " | " +toFilename + "]] | ";
text += backupDir + " |";
this.addText(text);
};
bidix.UploadLog.prototype.endUpload = function(status) {
if (!this.tiddler)
return;
this.addText(" "+status+" |");
};
//
// Utilities
//
bidix.checkPlugin = function(plugin, major, minor, revision) {
var ext = version.extensions[plugin];
if (!
(ext &&
((ext.major > major) ||
((ext.major == major) && (ext.minor > minor)) ||
((ext.major == major) && (ext.minor == minor) && (ext.revision >= revision))))) {
// write error in PluginManager
if (pluginInfo)
pluginInfo.log.push("Requires " + plugin + " " + major + "." + minor + "." + revision);
eval(plugin); // generate an error : "Error: ReferenceError: xxxx is not defined"
}
};
bidix.dirname = function(filePath) {
if (!filePath)
return;
var lastpos;
if ((lastpos = filePath.lastIndexOf("/")) != -1) {
return filePath.substring(0, lastpos);
} else {
return filePath.substring(0, filePath.lastIndexOf("\\"));
}
};
bidix.basename = function(filePath) {
if (!filePath)
return;
var lastpos;
if ((lastpos = filePath.lastIndexOf("#")) != -1)
filePath = filePath.substring(0, lastpos);
if ((lastpos = filePath.lastIndexOf("/")) != -1) {
return filePath.substring(lastpos + 1);
} else
return filePath.substring(filePath.lastIndexOf("\\")+1);
};
bidix.initOption = function(name,value) {
if (!config.options[name])
config.options[name] = value;
};
//
// Initializations
//
// require PasswordOptionPlugin 1.0.1 or better
bidix.checkPlugin("PasswordOptionPlugin", 1, 0, 1);
// styleSheet
setStylesheet('.txtUploadStoreUrl, .txtUploadBackupDir, .txtUploadDir {width: 22em;}',"uploadPluginStyles");
//optionsDesc
merge(config.optionsDesc,{
txtUploadStoreUrl: "Url of the UploadService script (default: store.php)",
txtUploadFilename: "Filename of the uploaded file (default: in index.html)",
txtUploadDir: "Relative Directory where to store the file (default: . (downloadService directory))",
txtUploadBackupDir: "Relative Directory where to backup the file. If empty no backup. (default: ''(empty))",
txtUploadUserName: "Upload Username",
pasUploadPassword: "Upload Password",
chkUploadLog: "do Logging in UploadLog (default: true)",
txtUploadLogMaxLine: "Maximum of lines in UploadLog (default: 10)"
});
// Options Initializations
bidix.initOption('txtUploadStoreUrl','');
bidix.initOption('txtUploadFilename','');
bidix.initOption('txtUploadDir','');
bidix.initOption('txtUploadBackupDir','');
bidix.initOption('txtUploadUserName','');
bidix.initOption('pasUploadPassword','');
bidix.initOption('chkUploadLog',true);
bidix.initOption('txtUploadLogMaxLine','10');
// Backstage
merge(config.tasks,{
uploadOptions: {text: "upload", tooltip: "Change UploadOptions and Upload", content: '<<uploadOptions>>'}
});
config.backstageTasks.push("uploadOptions");
//}}}
These recipes are things we have tried in Valencia. Some call for unusual ingredients, some call for unusual equipment or metrics. Most of them are translatable to other kitchens, and other continents. I'll add them in their respective sections, but here's the list:
[[Apple Crostata for Josh and Kei]]
[[Baklava]]
[[Chocolate Chip Oat Cookies]]
[[Chocolate Shortbread Cookies]]
[[Cinnamon Rolls]]
[[Crepecakes]]
[[Dutch Baby]]
[[Mush]]
[[Layered dessert with bananas]]
[[Oven rice]]
[[Ranger Cookies]]
[[Stove-top rice]]
[[Crunchies]]
[[Arroz al Horno]]
[[18 hour bread]]
[[Banana Muffins]]
[[Biscuits]]
[[Indian Curry]]
[[Longaniza en hojaldre]]
[[Mulberry Crisp]]
[[Overnight seed bread]]
[[Pineapple Upside-down Banana Bread]]
[[Pizza Baby]]
[[Popovers]]
[[Rustic Tart Pastry]]
[[Shortbread]]
[[Spinach, Onion and Egg Pie]]
[[Strawberry Shortcake]]
[[Sushi Salad]]
2 c. heavy cream
2 c. milk
2/3 c. sugar
1 1/2 t. vanilla
Mix, freeze in ice cream freezer
Note: You can make it richer (use more cream, half and half, etc.) and sweeter (up to 1 c. sugar), but this is the basic idea. You can also add an egg or 3, or egg yolks, but then you need to cook the mixture (w/o the vanilla) first, then add the vanilla and cool it before freezing.
Lentil-Mushroom Burgers
1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
2. Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flaxseeds in a small bowl and set aside.
3. In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.
Makes 12 four-inch burgers.
4 T ghee or oil
2 onions, finely chopped or 1/2 c dried onions, reconstituted
1 T chopped garlic
1-2 T minced ginger
2 t paprika
1 T cumin
1 t+ chili powder
2 T curry paste
1 t garam masala
1/2 c plain yogurt
1 - 2 c veg stock or water
1 - 2 T corn starch, dissolved in cold water
Salt to taste
Hot stuff (chilis, hot sauce, etc.) as desired
1/2 - 1 c tomato purée
Lots o' chopped veggies (2 quarts?) -- potatoes, carrots, zucchini, broccoli, cauliflower, sweet potatoes, peas,...plus tofu, chicken, etc.
Cooked rice to serve over
- Cook rice
- Sauté onions until soft and golden
- Add garlic and spices; cook a few minutes
- Add veggies, sauté as desired
- Add other ingredients; cover and simmer until veg tender (20 min)
- Serve over rice
[[Baked Cabbage]]
[[Baked Cauliflower]]
[[Caramelized Onions]]
[[Eggplant from Daniela]]
[[Eggplant in the microwave]]
[[Kale (or other large leafy green) Fry]]
[[Microwave Baked Potatoes]]
[[Wirsing Cabbage fry]]
[[Asparagus]]
Fresh spinach, steamed, with lemon
Fresh broccoli, steamed, with lemon
steamed carrots
frozen peas, cold medium or hot
roasted potato chunks (cut in about 1" cubes, tossed in a little oil, salt and pepper plus some herb mix like Montreal stake seasoning, roasted at 400 for 30 min or so, until soft), served with ketchup
I'll add more as I think of them.
From Mark Bittman:
INGREDIENTS
2 tablespoons olive oil
½ onion, sliced (optional)
Salt and black pepper
4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
¼ cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
2 or 3 eggs
½ cup freshly grated Parmesan cheese (optional)
PREPARATION
Put olive oil in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium. When fat is hot, add onion, if using, and cook, sprinkling with salt and pepper, until it is soft, 3 to 5 minutes. Add vegetables, raise heat and cook, stirring occasionally until they soften, from a couple of minutes for greens to 15 minutes for sliced potatoes. Adjust heat so vegetables brown a little without scorching. (With precooked vegetables, just add them to onions and stir before proceeding.)
When vegetables are nearly done, turn heat to low and add herb. Cook, stirring occasionally, until vegetables are tender.
Meanwhile, beat eggs with some salt and pepper, along with cheese if you are using it. Pour over vegetables, distributing them evenly. Cook, undisturbed, until eggs are barely set, 10 minutes or so; run pan under broiler for a minute or 2 if top does not set. Cut frittata into wedges and serve hot, warm or at room temperature.
This comes from food.com/recipe/cheat-n-eat-vietnamese-chicken-soup
1 ounce cellophane noodle
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 15 mins
1 Soak noodles in very hot tap water.
2 While noodles are soaking, cut chicken into thin julienne strips.
3 Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
4 Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
5 Reduce heat to medium and simmer until chicken is done, about 8 minutes.
6 Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
7 Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
8 Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.
What I mean by that is that recently I made a modified version of cornbread batter and cooked it in a Belgian waffle maker, and it was really good!
Try this:
1 c. cornmeal (or less, 130 g.)
1 1/2 c. whole white wheat flour (200 g.)
2 t. baking powder
3/4 t. baking soda
heaping 1/2 t. salt
2-3 T. sugar
3-4 T. melted butter
2 T. oil
1 egg, beaten (could be two)
liquid for a thick batter; I had about 3/4 c. peach puree to which I added stirred yogurt and milk, and then more milk, and more. I'll work with it some more but I assume you'll want close to 2 cups liquid by the end. Mix dry ingredients; mix butter, oil, egg and much of the liquid together and combine (being careful not to over-stir) with dry ingredients. Add more liquid as needed, but it can be quite thick. Cook in waffle maker. These are fine with just butter. If you add a bit more sugar, they can be dessert even without sweet toppings.
I made these in September with a few alterations: 2 T. sugar, 4 T oil and 2 T. melted butter, the addition of about 1.3 cup food-processed zucchini, 2 eggs, 1/2 cup butter milk, 1 c. milk, may 1/3 cup water. I might prefer these to standard waffles.
This recipe is fairly similar to Mom's, but works well without conversion for one or two people. It makes about 4 German waffles (5 part heart waffles).
1 c ww flour
1 egg
1/2 t salt (could do less if you want a sweeter, cakey waffle)
1/2 b. powder
1/2 c water
1/4 c oil (or butter)
(optional: 1/8 c sugar)
These were really yummy. I'd make them again.
http://smittenkitchen.com/blog/2013/05/essential-raised-waffles/
Try this for summer:
1/4 c. rolled oats
1/4 c. blueberries (frozen is fine)
1/3 c. plain yogurt
1/3 c. water
2 T. almonds, coarsely chopped
sweetener
Combine oats, fruit, yogurt and water in a container and refrigerate overnight. Before serving, add nuts and top with a little sweetener. You need less if you drizzle it on, instead of stirring it in.
We've noticed that people tend to eat the same 7 or 8 meals in rotation, and sometimes we can't remember stuff that we used to eat all the time. Here is a place to list things the spark some ideas:
pasta fazool
baked fish
brown rice mushroom casserole from 101 cookbooks
saag
hot chicken sandwiches
eggplant/chicken parmesan in stacks
egg lemon soup
chili
lentil soup
chip towers
focaccia
chapatis, rice, dhal
pasta salad
mock lasagna
scrambled eggs and rice
spaghetti pancake
pizza braid
steamed veggies and cheese sauce in dip server
I found the source for this recipe (wheat thins) in "The Tightwad Gazette," a favorite by Amy Dacyczyn.
* 3 cups oats, blended to coarse flour
* 2 cups whole white wheat flour (or some white flour)
* 3 T. sugar
* shy 1 t. salt
* 2/3 c. oil, plus water to make 1 1/2 c. liquid.
** e.g. 1/3 + 1/2 c water, or 5/6 c, or 2 1/2 thirds, or approx 2/3c + 3 T
(all this weighed 965 grams, which I divided into 5 balls of 193 g. each. I put one ball back into the stand mixer bowl and added 10 g. farina and 35 g. goat cheese, and blended well. It was pretty subtle. Another ball got 1/2 t. of the Asian ground red pepper, and it was also discernible, but not super strong.)
Mix well (I usually do this in the food processor, though it has to be done in two batches, or in a stand mixer, where it all fits). Divide in 4, cover what you're not shaping. Shape dough into a flat oblong and roll very thin onto a silicone sheet or parchment paper; sprinkle with kosher salt, if desired, rolling it in lightly to stick. With pizza cutter cut or score crackers; bake 350 15-20 minutes, until edges brown nicely.
1/2 batch (for dough snacks):
* 1 1/2 cups oats, blended to coarse flour
* 1 cup whole white wheat flour (or some white flour)
* 1 1/2 T sugar
* shy 1/2 t. salt
* 1/3 c. oil
* 1/3 c. + 1 T water
Variations: add some grated cheese (or crumbled feta), a bit of chili powder, etc. Or add a bit more sugar (total 5 T.) and top with cinnamon sugar for very thin cookies.
Chocolate version: half recipe, increase sugar to 1/4 c, plus 1/4 c cocoa, add 1/2 t vanilla, and more water as needed to make a good dough.
* Great as dough (a satisfying brownie substitute), but not worth baking.
Variation: Robbyn often has dijon mustard mayonnaise from luncheons. I used 170 grams of that mayo plus water to make 1 1/2 cups for the liquid portion. It seems like it's working well.
There are recipes I'd like to make that call for ingredients I don't often have on hand. And there are times when I get a bunch of something, and I can't think what to do with it all. Here's a place to jot down some notes.
Asparagus: try NYT recipe for Spanish Asparagus Revuelto, saved to pocket April 2020 under recipe.
4 oz. pork tenderloin goes in [[Hot and Sour Soup]]
lots of nice bananas can be dehydrated easily into banana chips. Slice by hand thinly, lay out on trays, dry for up to 8 hours.
cilantro:
try Aloo Naan, cilantro pesto,
fresh lemons:
[[Crepes]] with sugar sprinkled on, then lemon squeezed on
lemon squares
[[Egg Lemon Soup]]
[[Lemon Curd]]
Kale:
kale salad, roasted kale
Sweet potatoes:
try sweet potato crust for a quiche, in pinterest or from https://www.healthy-liv.com/sweet-potato-crust-quiche/
tomatillos:
green salsa
2 T. oil
1 large onion, chopped
4 cloves garlic
1 T. ground cumin
1 t. dried oregano (combine in skillet)
Add 1 lb chicken (cut up) and cook
add 3 15 oz cans white beans
1/2 c. bean liquid
1 c. chicken broth
1 small can diced green chilis
1/2 c. whipping cream
(Shan uses half the chicken starter and twice the rest)
My father's mother used to make this, and it's become quite a legendary thing in the extended family. It comes from Denmark. I'll include her instructions, and then my variations.
In a heavy kettle, heat until it forms a skin:
6 cups milk (I've done 1 or 2%, but she did whole)
a little salt
Have measured into a bowl:
7-8 cups all purpose flour
Pour about a cup of boiling milk over the flour and stir. It should lump. Then with the pan off the heat, dump the flour mixture into the milk, folding in, not really stirring.
Place some wax paper on a pan; use a small bowl or scoop to lay the mix down the center of the wax paper. Use wax paper to roll into a log. Compress so there are no holes. Chill but don't wrap ends (it shouldn't sweat) then in plastic to prevent a crust from forming. This will make 2 rolls. Later slice and fry, seasoning with salt and pepper. It can also be served with cinnamon and sugar, or butter.
I have done this with part whole wheat flour, and with low fat milk. It may be an acquired taste, but at our family reunion (200 + people), folks line up for this, and always call for more.
This sauce isn't really white, using whole wheat flour as it does, but it can be used to make something you'd eat instead of white sauce, so that's what we'll call it. It came originally from //American Wholefoods Cuisine// by the Goldbecks. I've got the ingredients written in fading marker on the side of the container I keep it stored in, and it's getting hard to see, so I can't really guarantee accuracy, but this, or something like it, has been working for us for a long time.
1 c. whole wheat flour
1 1/2 c. dry milk powder
2 t. salt
(Today I made a batch with 140 g. www flour, 100 g. milk powder and 2 t. salt. I then looked up the original recipe, and it calls for 2 1/2 c. milk powder, which might be closer to 140 g. milk powder. I guess we'll see.)
Mix well and keep in an airtight container. To make a sauce, place 1/3 c. mix into a saucepan and whisk in slowly 1 c. liquid (water, broth, milk). You should be able to do this without lumping. Then bring to a boil and cook for about a minute until thickened. At this point you can add a little butter, or melt some cheese, add various flavorings (mustard, Worcestershire sauce, etc.). One note: because of the whole wheat flour, the leftover tend to develop dark flecks and a less appealing color, so make what you'll use right away only. It's so easy to do that you can make a fresh batch whenever you need it.
5 Ingredient White Chili (from Laura Hanson)
Adapted from: Gimme Some Oven
Ingredients
6 cups chicken broth
4 cups cooked shredded chicken
2 (15-oz) cans Great Northern beans, drained
2 cups salsa verde
2 tsp. ground cumin
optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, greek yogurt
Directions
Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.
Serve warm with desired toppings.
!Mix in food processor:
450 g. whole wheat flour (or 350 g. wheat, 100 g. white)
2 T sugar
1 t yeast
1 T oil + 1 T butter, or 2 T margarine
!Mix and heat to 140 degrees F (in our microwave, 1 min 30 sec on high):
1 c. water
1 t (heaping) salt
Pour water into food processor (while running), until it forms a slightly moist ball. (Depending on the flour, you may need to add more warm water.) Form dough in ball on floured surface. Put ball in bowl, cover with cloth, put in warm place, let rise until double (about 1 hour, depending on room temp.). Punch down, let dough rise again (~45"). Punch down, shape into loaves, etc., let rise about 30 min.
Preheat oven to 350° F, bake 15-20 min (or more or less, depending on shape and size).
Try some [[Coconut syrup]] with these, or a mixture of agave and maple syrup.
2 c. whole wheat flour
1/2 c. wheat germ (I often don't use this; you can leave it out, or add 1/4 c. farina or cornmeal)
2 t. baking powder
1 T. brown sugar
1 t. salt
2 large eggs
2 1/2 to 3 c. milk
2 T. oil
Mix dry ingredients together, mix wet ingredients and stir into dry mixture only until combined.
Larger batch, with slight variations:
3 c. (450 g.) whole wheat flour
1/3 c. germade or cornmeal
1 1/2 t. soda
2 T. sugar
1 1/2 t. salt
3 large eggs
3 1/2 or more cups sour milk ( milk plus 1 T. vinegar)
3 T. oil
You can also substitute some soy flour for one of the eggs.
3 c. whole wheat flour (white wheat is best)
1 T. baking powder
2 T. sugar
1 t. salt
1/2 c. powdered milk
3 eggs
2 1/2 c. water
1/2 c. oil
Mix dry together, wet together, combine with minimal stirring. Cook in hot oiled waffle iron.
Batch for three:
Mix well in a large bowl:
2 cups whole wheat flour
2 teaspoons baking powder
3/4 t. salt, or a little less
heaping tablespoon sugar
1/3 cup milk powder
Carefully separate:
2 eggs
Place yolks in a small bowl and add:
1/3 cup oil (70-75 g)
1 2/3 cup water
Beat egg whites, along with a sprinkle of salt, until relatively stiff.
Carefully stir together dry ingredients and wet ingredients, then gently fold in beaten whites.
Heat waffle iron thoroughly; brush with oil. Bake waffles about 2 1/2 minutes.
150 g. white wheat flour
1/4 cup plus raw wheat germ (heaping)
shy 1/2 t. salt
6 1/2 T. cold unsalted butter
Pulse these together in food processor
cold water, 4-6 T., to hold together
This is plenty for a 9: bottom crust and several small tart shells. Bake at 400. Very tasty.
Sauté:
minced garlic
diced onion
olive oil
Add:
1/2 head of Wirsing Cabbage, finely chopped (in English, "savoy cabbage" apparently)
water
salt
After you've cooked it down add:
1 1/2 Tb crème fraîche (like sour cream..kind of..)
From Adriene, who does youtube yoga. The question is whether we could do rooibus tea instead of black here; there's just one bag for 8 cups, so seems like an option--
*You'll need:*
A large pot
A strainer
Another pot or container for your tea.
*Adriene's recipe for two quarts:*
15 whole cloves
20 black peppercorns
3 sticks of cinnamon
20 whole cardamon pods (split pods first)
8 ginger slices (no need to peel)
1/2 teaspoon of black tea, or one small bag
2 quarts water
Love
Milk of your choice
Honey to taste
I was looking for a cake that doesn't rely on a mixer, and that wasn't too sweet, and found this recipe. I made it today and we enjoyed it very much. It comes from this source: https://food52.com/recipes/71580-clotilde-dusoulier-s-yogurt-cake-gateau-au-yaourt
Today's cake had some variations, as follows:
1 cup plain yogurt 1.5% milkfat (about 8 ounces, 245 g.)
2 large eggs
160 grams sugar
1 envelope vanilla sugar
75 g vegetable oil
200 g spelt flour, a mix of whole spelt and spelt 630
1 1/2 teaspoons baking powder, sifted
1/2 teaspoon baking soda, sifted
1 pinch salt (or more, between 1/4 and 1/2 t.)
Preheat oven to about 170 or 175 (350 F) Mix yogurt, eggs, sugar, vanilla sugar and oil together in a bowl. Separately, mix leavenings, salt and flours together, sifting out lumps. Fold dry mixture into wet, stirring to moistening, not overmixing (though spelt is lower in gluten, so it's not as much of a worry, I believe). Pour into a small non-stick bundt pan or 10" round lined with parchment. Bake for 30 to 35 minutes until golden and wooden pick comes out clean. Cool in pan for 10 minutes then carefully loosen.
I thought I'd make a little drizzle with the last of the lime curd, some coconut cream and powdered sugar, but found that the powdered sugar-covered cake on the package was a ruse; I was using cornstarch. So Then we found the pulverzuker to sprinkle on the cake. It was very nice warm.
The second time we made this I did a pineapple upside down thing in the small bundt pan; 60 g melted butter, 1/4 cup sugar mixed with a drizzle of blackstrap molasses mixed well, and chopped walnuts, maybe a heaping 1/4 cup, and chopped pineapple, a bit drained, also a heaping quarter cup or so. I mixed the melted butter and sugar at the bottom, then laid in the nuts and pineapple, then poured the cake batter on top. we'll whip some cream and hope for the best.
Mark likes to stir oats and yogurt together for a snack. The yogurt is usually homemade, but commercial vanilla would work fine. He has not usually been interested in yogurt with fruit bits in it.
If you've got dry milk powder, it works well for nonfat yogurt (see that recipe). If you want to make yogurt from fresh milk, you can make lovely, creamy yogurt that might meet your ice cream needs at least some of the time.
Things you'll need:
quart jars
plastic lids (mayonnaise or peanut butter lids usually fit quart jars)
small cooler
fresh milk, any kind, though I recommend trying whole milk at least once
yogurt (at least 2-3T per quart)
mixing bowl (easy to pour from)
whisk
sugar (optional)
Fill cooler half full with hottest tap water; close lid.
You need to scald the milk, and this can be done in the microwave or on the stove. I've got a two quart glass casserole, and fill it with about 7 1/2 cups of milk and heat it on high for about 10 minutes, until a film forms on top of the milk. If you do it on the stove top, you may want to try a technique called icing the pan, to prevent scorching. Google can help you find it. It's explained in a book called //The Homemade Pantry. //
Once scalded, the milk needs to cool down to about 110 degrees, so it won't kill your start. Stir warm milk with yogurt start, and pour into clean jar (if you worry that it might not be sterile, you can rinse in a hot water/bit of bleach solution, then rinse. I usually trust that my dishwasher has done enough, and I can't remember having a problem). Set down into hot water in cooler. Repeat with other jars, if desired. Yogurt should be set in 6-8 hours. If you want to sweeten it, try 2 T. sugar, or 1 T. maple syrup plus 1 T. sugar.
2020 yogurt in the round yogurt maker:
In two-quart glass measuring pitcher microwave 5 cups of whole milk for 5 min 30 seconds. Take out and put on a cooling rack, setting timer for about 25 minutes to see what the temp is. Once it's below 110, slowly whisk in 1 Tablespoon yogurt start (from previous batch, or commercial yogurt containing active cultures). Use the one-cup plastic measuring cup to dip in and fill 7 small jars, then place in the yogurt maker and cover. (You can leave the lids off if you like, or put them on. I've done it both ways.) Put the clear lid on, turned so the mark aligns with a time 6 to 8 hours in the future, to help you remember when the yogurt should be done.
3 quart jars
3 plastic lids
small cooler
powdered milk
yogurt (at least 2-3T per quart)
mixing bowl (easy to pour from)
whisk
sugar (optional)
# Fill cooler half way with hottest tap water; close lid
# Fill jars 3/4 with hot water, 100-110 degrees (measure with instant-read thermometer -- 110 should be OK; 120 too hot)
# In mixing bowl, add 2/3 c. fine milk powder, 2-3 heaping T yogurt, and hot water from one jar
# Whisk carefully to not create too much foam
# Pour mixture back into jar; close lid; put into cooler; close lid
# Repeat with other two jars (for sweet yogurt, also add 2 T sugar)
# Let sit 6-8 hours until set
# Refrigerate
This recipe my mom has made for many years as a birthday cake for Jesus. The story goes that someone asked Kristyn about her birthday, and she answered, Mommy hasn't made it yet. Mom thought that if cake means the celebration, and vice versa, Jesus ought to have a birthday cake.
1 pkg dry yeast
1/2 c. warm water
1 cup scalded milk
1/3 c. shortening
1/4 c. sugar
2 t. salt
4 to 4 1/2 cups flour
1 c. rolled oats
1 cup raisins and dates (or mixed candied fruit)
1/2 cup chopped pecans
Soften yeast in water. Combine milk, shortening, sugar and salt; cool to lukewarm. Beat in 1 1/2 cups flour. Add egg and softened yeast; stir in rolled oats, fruit and pecans. Stir in enough additional flour to make soft dough. Turn out on lightly floured surface and knead till satiny, about 10 minutes. Place dough in greased bowl, turning once to grease surface. Cover and let rise in a warm place till doubled, about 1 3/4 hours. Punch down; cover and let rest 10 minutes. Shape dough into 2 round loaves; place on greased baking sheets. Cover and let rise till dough is doubled, about 1 hour. Bake in moderate oven (375) 30 minutes. Cool and frost with powdered sugar. Decorate with candied fruits and nuts.
2017 Experimenting:
Late afternoon before (4 pm?): combine
3/4 cup buttermilk
1/2 cup milk, warmed
15 g instant yeast; mix well and cover in a warm place to double, 12-16 hours
The night before:
heat 1 cup apple juice to a simmer; add 1 cup raisins and dates and cover to rehydrate fruit.
I'm using these links for the adaptation: http://www.seriouseats.com/2014/12/easy-panettone-recipe-with-buttermilk.html
http://www.seriouseats.com/recipes/2014/12/slow-and-easy-pannetone-recipe.html
Or this:
combine and let sit for several hours:
1/2 cup combined craisins, dates and dried apples
1 t. orange juice concentrate
1/2 c. boiling water
Separately, add 1 cup boiling water to 1/2 cup quick oats; cover and let sit until very soft.
2 cups bread flour
1 cup whole white wheat flour
shy t. salt
1 t yeast
2 1/2 T. sugar
1/2 c. whole milk, warmed
35 g. shortening, melted into the milk
2 T. flax seeds
1/4 cup oat bran
Mix all together in food processor; dough will be very soft. Cover with a towel and let rise 1 hour. Turn out onto a flour cloth and deflate dough, using the cloth to help shape into a round. Place on a silicone mat on a baking sheet; dust with flour and cover with a towel. Let rise again. Bake at 375 for about 30 minutes, until internal temperature is 190. Let cool; frost with powdered sugar icing and decorate as desired, with nuts and dried fruits.
try this: http://www.yammiesnoshery.com/2013/02/baked-bloomin-onion.html
or this: http://www.gimmesomeoven.com/baked-blooming-onion/
I think this was listed on stone soup as chocolate granola. It was tasty.
75 g. melted butter
3 T. honey or agave
30 g. cocoa powder
150 g. coconut
250 g. chopped nuts
oats: I can't remember how much I used, but begin with 150 g.
Bake at 300, careful not to scorch; maybe 25 minutes?
Original recipe makes 4 servings
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
Variation 1: Anna's favorite food truck in Madison
Cucumber
Avocado
Shrimp
Rice noodles
Lettuce
Cabbage
Peanut sauce
Spring roll wrapper
Peanuts
Spinach
Variation 2: Fresh Rolls with Pulled Pork, Mango and Avocado
Author: Liz DellaCroce | The Lemon Bowl
Nutrition Information
Serves: 4
Serving size: 3 rolls and 2 tablespoons dipping sauce
Calories: 397
Fat: 15.3 g
Saturated fat: 3.6 g
Unsaturated fat: 11.7 g
Trans fat: 0
Carbohydrates: 36.8 g
Sugar: 8.8 g
Sodium: 1408 mg
Fiber: 3.2 g
Protein: 28.5 g
Cholesterol: 74 mg
Recipe type: Appetizer
Prep time: 20 mins
Total time: 20 mins
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A fusion of Asian flavors, you are going to love this modern spin on the Vietnamese classic made with fresh mango, creamy avocado and juicy pulled pork.
Ingredients
12 spring roll rice paper wrappers
2 cups leftover Asian BBQ Pulled Pork (or shredded chicken)
1 mango - peeled and thinly sliced
1 avocado - pitted and thinly sliced
1 cup shredded red cabbage
1 cup cilantro sprigs
Dipping Sauce
¼ cup fish sauce
2 tablespoons white vinegar
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon chili garlic paste
1 garlic clove - grated
Instructions
Boil 8 cups of water and keep warm.
Whisk together dipping sauce and set aside.
To soften the rice paper, fill a shallow pie plate with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll. (Careful not to over-soak!)
Working from the center of the roll, add a couple tablespoons of shredded pork then top with a little shredded cabbage, two avocado slices, two mango slices and a few cilantro sprigs.
Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.
Place on a platter seam side down and continue rolling remaining 11 sheets.
Serve chilled or at room temperature with reserved dipping sauce.
Here's a link:
http://www.healthygreenkitchen.com/jadens-sriracha.html
We made lemon squares yesterday in Germany, and here's roughly how it went:
crust:
1 3/4 c. flour, some ww
an estimated 1/2 cup butter, melted
pinch of salt
around half cup of sugar
a little vanilla
This was mixed well and pressed into a 9x13 pan, then baked for about 20 minutes at 350ish.
about 2/3 to 3/4 cup lemon juice, though we didn't have what we needed, so we used some lime juice and some citric acid-based lemony stuff
4 eggs
1 1/2 cups sugar, some of which was blended with
zest strips from a lemon
This was all blended together after the zest/sugar mix was minced up. When the hot crust came out I stirred the egg/lemon mix and poured it on immediately, then returned it to the oven until set and starting to brown on the edges. When cooler I sifted on some powdered sugar.
There's this for an experiment:
try this with silken tofu:
http://chocolatecoveredkatie.com/2012/05/07/healthy-lemon-squares/
another option is this:
http://www.thegraciouspantry.com/clean-eating-lemon-bars/?utm_source=MadMimi&utm_medium=email&utm_content=Clean+Eating+Lemon+Bars&utm_campaign=20140622_m121035351_RSS+Feed+for+http%3A%2F%2Fwww_thegraciouspantry_com%2Ffeed%2F&utm_term=Clean+Eating+Lemon+Bars
http://honest-food.net/2012/04/18/pickled-artichokes-recipe/ in case we ever have lots of artichokes on hand. We currently have about 5 lbs. in Valencia, but don't really have the set-up for canning. I guess the stars may align sometime in the future, though....
A variation on the standard peanut butter, honey, milk powder concoction.
3/4 c. oats
1/4 c. roasted sunfower seeds
1/2 craisins (we made it with chocolate chips here; raisins would also be good)
2 T. ground flax seeds
shy 1/2 t. kosher salt
3/4 c. peanut butter
1 T. honey, or more, to taste
1/2 t. vanilla
Mix well, form in balls, chill. I like them rolled in fine coconut; I've also rolled them in hot chocolate mix.
2 1/2 c. flour
1/2 c. salt
1 T. cream of tartar
combine.
3 T. oil
2 c. boiling water
mix well and knead color into pieces. Store in fridge for ages, out of fridge for quite a while.
A different version, with lots more salt, if a variation is desired:
4 cups flour
2 cups salt
4 cups water
4 tbsp. cream of tartar
6 tbsp. oil (I use vegetable oil)
Food coloring (I use the highly pigmented food-color gels found in craft stores)
1. Cook over medium heat in a big pot, stirring constantly, until it’s stiff. There will be lumps.
2. Put the dough in a big bowl and knead until soft and smooth.
3. Package in little containers for gifts, or just PLAY!
Cook garbanzo beans. Probably not too soft.
Maybe 4 cups.
After draining, put them in a bowl, and toss them with olive oil and spices.
maybe 1 T olive oil?
and some salt. and cumin is great.
then put them on a cookie sheet, and bake on high until they're done.
chickpeas
Type the text for 'vegitarian'
Here's a link to a recipe that says these are wonderful:
http://smittenkitchen.com/blog/2013/05/essential-raised-waffles/