Eggs - ranting and basic egg recipes

Eggs are nutritious and carry a wide variety of proteins and trace nutrients. They are portable boiled in their shells can be used for making art, and incredibly versatile in cooking. They are also a symbol of life in virtually every religion on the planet. That's some powerful magic.

So why are most of my recipes egg free? No doubt you are aware of what happens with factory farmed chickens. Live slaughter, debeaking, living in poo. You know, I know. Aside from this ethical concern there is another one many of us don't think about. If it's that bad for the chicken's how bad is it for the people who work in the battery? Not only do better treated chickens taste better (both them and their eggs I hear) follow the logical chain of thought regarding that poor standard of life for the chickens means a pretty horrible standard of life for the people working with chickens. According to Human Rights Watch meat and poultry work suffer from systematic human rights abuses, breathing and endocrine problems as a result of the mass manufacture methods used with chickens. (http://www.hrw.org/reports/2005/usa0105/usa0105.pdf.) To compound the issue US poultry labeling standards tell us nothing about the quality of life for either the worker or, in most cases, the chicken.

Back when we lived in KS this posed no problem for us. We knew the family who raised the chickens whose eggs we ate. Those chickens were heritage breeds, given a high flax diet, lived on a pasture and allowed the full range of social interaction for chickens. We even met a few of the chickens. Those eggs in 2008 were about 2.50 a dozen for the medium eggs. At the time I could have gotten a dozen of battery eggs for 80cents or so but I got a sense of responsibility and well being as well as taste from these eggs. It just meant we ate fewer eggs, that they were mostly reserved for hard cooked eggs, weekends, parties or the occasional big quiche. This why many of my recipes eschew eggs and offer appropriate substitutes and when eggs appear they are the center of attention.

Since 2008 both grain and gasoline prices have gone up, and this has further raised the cost of eggs and other animal products. We also now live in a large city which, while being closer than many cities to agriculture no longer offers us the option of a half dozen different farms from which to choose our eggs.

This raises the cost of the eggs too. We could go down to whole Foods I guess but these are the same people who refused to back National Healthcare because they assumed you wouldn't be unhealthy if you ate their food. Most people can't afford a "Whole Foods" diet. We can afford diets based on actual whole foods but that's another story. Social Darwinism anyone? Anyway we tend to avoid big chains because they take money out of the community and rarely contribute as much as is being funneled away. Not only that but the fact that they are a nation wide chain tends to mean more standardization and large scale processing which means even if the workers in the slightly larger Organic battery cages might be better off the processor workers will still be dealing with the same mess.

For now we have two choices- travel 1 1/2 each way hours by bus to the big polish market on Narragansett which carries family farmed pasture raised butter, milk and eggs at 2008 prices (as well as pasture raised cured meats which I still won't eat but which some of my family enjoys) or pony up 4-5$ a carton for the same at the health food stores near us. Prices even go up from that in winter because biologically speaking chickens are supposed to taper off to producing fewer or no eggs during the winter. I suspect the rent difference between the two stores is largely responsible for the cost difference. This means when I do get there it's usually for the specific purpose of making yule cookies, Oster eggs, pysanky making, lemon curd or a party. When I do this I usually grab an extra dozen or two, boiling some , freezing the egg white and using the yolks to make lemon, lime or orange curd. We try to save the shells for pysanky of composting.

Eggs are a luxury and we should revere them as such. Respect the egg! Please use the best eggs you can.

To check the freshness of your eggs click here.

Eggs Coddled/ basted

Take as many ramekins or oven safe little cups/ mugs as people you will be serving. Oil or butter lightly. crack each egg into a ramekin. Nudge the egg yolk with the  back of a spoon until the yolk is centered. This means it's more likely the yolk will still be creamy and not solid.) As always with eggs which are not fully cooked you may get sick. Fresher eggs are better for these recipes for that reason and also for taste reasons.

Stove top method

Put ramekins in a wide pan filled to below the rims of the ramekins with boiling water. I use my kettle to do this easier and with less fuel. Turn that sucker on high. When the water boils again cover and check on your eggs in 3 minutes. they should done. If you have a family member with a morbid fear of accidental egg white snot, like my Rabbit, allow to cook for 4 minutes. If they complain about the yolk being too solid explain that animal protein always contracts under heat and the fat only provides a modicum of protection to maintain a runny yolk. So they can pick risk of moderate egg jelly or risk of more solid yolks. Please use waterproof mitts or a jar lifter to remove the ramekins so nobody gets horrible burns. Allow to cool slightly before serving to young children and the impatient. Ceramic holds onto the heat for a while.

Oven method:extra butter or oil needed

preheat oven to 400F. If you want toast slide a cookie sheet of bread on the second rack for ten minutes and then flip when you put the eggs in.

Put ramekins into a large ceramic baking dish. Now add a lump of butter or light drizzle of oil to the top of these eggs. This protects them from over cooking and you from the horrible burned egg smell. 

Pour boiling water into the larger dish up to just below the rims of the ramekins. Put in the oven for 10-15 minutes. Please use waterproof mitts or a jar lifter to remove the ramekins so nobody gets horrible burns. Allow to cool slightly before serving to young children and the impatient. Ceramic holds onto the heat for a while.

Basic Scrambled Eggs for Two
Crack  3 eggs into a bowl. Add 1 oz milk or dairy free milk, broth or even water. You can use a small shot glass to measure if you don't have a 1 oz measure. Using a fork or whisk to create a uniform texture. If using the whisk eggs will generally be fluffier. This is a matter of personal taste.  I usually like to add a grate or two of nutmeg and either a few snips of thyme , chives or other fresh herbs and stir. When preparing this for use in fried rice skip the herbs and spices. Heat a seasoned iron pan to medium, add small bit of oil or butter. Allow oil to heat and spread evenly using a spatula. Pour into pan and stir with fork or spatula until egg begins to coagulate or form little clouds. Continue to stir or flip periodically until you reach the desired texture. Some people like their eggs softer than others.
Hard cooked eggs

You do not really want to boil eggs . This leaves them with a green ring and rubber yolks. Here's what to do instead. Gently place eggs in enough cold water to cover them. Turn stove on medium high. Make sure the lid is clean. Once the eggs reach a boil set a timer for 4 minutes. When this timer goes off cover them with the lid and turn off the heat. Set a timer for 20 minutes and leave them alone. Repeat steps for each dozen you want to make. The stock pot will not help you here.

Deviled Eggs 
Start with 1 dozen peeled hard cooked eggs. Remove the yolks and place in a bowl. Mash the yolks until powdery. Add 2 tb  sourcream or labneh and 2 tb mayo, 1tb fresh dill, a sprinkle of thyme if you have it and 2 tb dijon mustard. Mash it until uniform.If desired Stir in 1 tb capers or dill relish. Spoon or flute into the egg. Sprinkle with parika Refrigerate or serve on a plate over ice, covered.


Godzilla Eggs
These were designed for an insane radioactive picnic sci fi con theme party. Fortune favors the brave. If you aren't making them for a party I wouldn't bother dying whites, but to each their own.
Prepare your dye bath. Use 10 drops food safe green dye (yes there all all natural forms but the green is widely considered the safest) in 1 1/2 cup water with 2 tb cider vinegar in a big bowl or tub. Put the whites in there once separated from the yolk and rotate them every so often so the dye is even. Start with 1 dozen peeled hard cooked eggs. Remove the yolks and place in a bowl. Mash the yolks until powdery. Add 2 tb  sourcream and 2 tb mayo or 4 tb mayo, 1 tb dijon, 1 tb wasabi powder (not the real stuff the green powdered horseradish stuff) and 2 tb sambal oelek.   Mash it until uniform.
Before introducing egg white and filling allow the whites to dry on paper towel to prevent hand an clothes staining. poon or flute into the egg. Sprinkle with paprika or chili powder Refrigerate or serve on a plate over ice, covered. Warn people about the heat level unless you want one thrown at you.

baked tostada party and guacamole

We got back from going to grocery store and the laundrymat late-ish tonight. We were hungry and wanted food. At my neighborhood grocery ancient peppers produced in the us by UFW farms go on sale for 79 cents a lb to 1$ at least every few months. They are versatile and freeze well (either whole or after veining and slicing.) Avocados also were on sale 2 for 1$ (happy day!) so it became imperative to make tostadas.

If you're just making dinner
1. Slice up some sweet peppers (bell,ancient,wax whatever) ,
1/2 a red onion and
2 cloves garlic
(and sliced  mushrooms or greens  if you like)
Put this in a heavy bottomed pan with 1 tsp cumin and 1/2 tsp oregano (or 1 tsp your preferred brand of adobo seasoning) 1 tsp olive oil 1/4 cup water and the juice of 1 lime. Stir fry this until onions become translucent and begin to brown lightly.  salt to taste.

 If you're having a party do 2-3 lg or 5 very small peppers and 1 1/2 onion and 6 cloves of garlic.
2. Warm 5 oz (family) 12 oz (small party) black beans (smooth blended or whole)
3. Pull out tostada shells ( we prefer baked but these may be hard to find in your area: recipe follows)
4. Spread about 2 -3 tb beans on your tostada (if using whole drain very well or adhere by spreading guac first )
5. Now add the pepper and onion stuff and greens like any salad mixture, guac if you're using it cooked greens, fine sliced cabbage, chopped tomatoes or a large handful chopped cilantro.
6. Balance other stuff atop your creation. For example Rabbit likes to have queso fresco on theirs. I have been known to sneak mussels or cooked leftover fish onto mine.
Two of these make me stuffed and I'm not a small woman.

Baking tostadas and corn chips
Fried tostadas tend to make my stomach hurt. They also tend to be fried in hydrogenated oil or sometimes lard which I also avoid.
Baked tostada shells are 2$ per box. I can make 10 for 35 cents when I have the extra 15 minutes.

Pull out a cookie sheet and bake at 425F for 7 minutes each side
for lime flavoured: line sheet with parchment first
juice one lime and sprinkle / brush over 1 medium cookie sheet worth of tortillas
proceed as above. you could also sprinkle a little salt or chile powder on these easily. The moisture has the added benefit of making the chips crisper
Corn chips cut into triangles with a pair of kitchen shears or pizza wheel or knife. Proceed as you would for the chips.

Simple Guacamole
Peel and pit two avocados. Add pinch oregano, 1/2 lime juice, salt ground cumin 1 tsp. Mash. We prefer ours lumpy so we only mash 2-3 times. Add finely minced onion or 2 tb salsa of choice. Stir. keep sealed from air until serving. Wax paper or last minutes prep work well for this.
For parties
There are a number of other options for creating a tostada bar.
Simply line up the toppings (each with their own spoon) and let people roam free. Or have each person bring a topping and  prepare 3-4 basics just in case some folks are lax or decide to bring booze or dessert.

A brief history of me and eggplant balls(gf)

Years ago, when I was vegan, I came across a recipe that said you could make plausible veg sausage from eggplants. I was dubious at the time but being a new vegan and generally excitable about cooking I went through 3 or 4 pretty vile attempts until the machinist cried mercy for both budgetary and gastronomic reasons. We did not have a food processor that worked well. Now in the years since I have learned a good deal more about cooking including how to play nice with eggplant and when you really need a food processor.  I hadn't really thought about this for years. Shortly after this I fell in love with gimme lean.

Cue last year. I find out I'm not supposed to eat wheat...the primary ingredient in most veg sausage...including gimme lean. I now eat dairy.

  So  about a month ago we're visiting a big chain grocery store for the sole reason that it was open  later in the evening and they always have a cheaper price on almond milk and I excited to discover a no added gluten vegetarian sausagey product (that is one that is made in a factory where wheat,rye barley,etc might come into minimal contact with it so somebody like me with a moderate wheat allergy can still deal with it occasionally). Given that literally every other veg sausage product is crawling with not only a metric ton of gluten (in the form of seitan, or some times wheat based tvp)added salt, weird colors, and a general air of unwholesomeness. The label had a short list of actual food ingredients that I'm not allergic to. I was psyched. Then I found out the the meatballs float  and work in soups without having to be rushed to table (bean sausages really really do not) and really delicious. For the record I used to prefer veg sausage to meat ones and when I was a kid ate still ate meat that didn't live in water so keep this in mind. For ease of convenience the product is made by Dominex from mostly Eggplants. http://www.dominexeggplant.com/products-meatballs.html 

 It's a little eggplanty ,which I happen to like as well. The one catch is that one  Dominex Vegetarian Eggplant Meatballs (under 1 lb) is 6$. Again 6 whole dollars for less than 1 lb of admittedly really quality convenience food. Thus my search for a eggplant ball recipe that satisfies was renewed. Again I struggled ,but this time being familiar with the fiddlyness of bean flours, I was triumphant. Lo, this baby recipes can be altered with an endless permutation of funky sausage flavours including swedish style, irish style BBQ, and my favorite ginger soy with cilantro....mmm.

Eventually I will post all the varieties I now have but for now, we begin with:

Eggplant Meatballs with Italian Herbs

This recipe is big as making 2 lbs of sausage is roughly the same pain in the neck that making 1 lb is.  You will need a food processor to do this. Really. I promise. It’s ok because it freezes and pre making patties for occasions is super easy. Store these in wax paper for up to 3 months.

Chop

1 lg or two small eggplants

1 lg onion

 into a roasting dish with 3 tb olive oil.

Toss to coat and leave at 350 for 25-40 miutes until eggplant is mushy. This will depend on the size of your dice

While the eggplant is cooling  

Add 1 tb fennel

2 tb red pepper flakes

1 tb soy sauce

Some stale parmesan or romano  if you have it cut into small pieces

1tsp fresh parsley or ½ tsp dry

2 TB fresh basil or 1 tb dry

½ head peeled garlic

½ tsp dried sage

1 tb cider vinegar

5 grinds black pepper

And

1 sprig rosemary is you have it

Mix in the food processor and grind. now grind your eggplant up in the food processor until lightly lumpy (about the same texture and homemade baba ghanoush). Mix together. If you aren’t avoiding egg and want these to be able to hold together well enough to put in soup add an egg. Now, knead in 1 cup soyflour, garbanzo flour or falafel mix (in  which case halve the peppers and remove the parseley) or fine bread crumbs if they don't make you sick. The  falafel tastes the best and the soyflour has the ‘meatiest” texture..you pick. Now add ½ cup chopped walnuts. This is important for texture. If the mixture doesn’t  resemble a firm cookie dough with lumps add more flour or more liquid to adjust.

Oil your  hands and Squish into tube shapes for later use and freeze or make into patties/ link shapes which should be precooked before being frozen. Store in airtight containers.

To precook:

Preheat oven to 425 F

Line a cookie sheet with parchment and rub or spray with olive oil.

Place as many links/ patties on tray as desired.

Bake for 30 minutes turning halfway through. If you cook too long they will dehydrate and eventually burn (it takes a awhile). If they dehydrate but do not burn they work well in stews.

Continue baking until all dough is used up.

Please use gf ingredients if you want gf food.

Please feel free to play around with this and share your tasty variations.

Colcannon and Boxty

In a big pot Boil
3-5 lbs light coloured roots I usually leave the skins on after removing eyes and scrubbing well (parsnips, red potatoes & idaho russets usually). Mash well adding buttermilk for texture.
Put this stuff in a Heavy pan (I use my cast iron):
1 lg or 2small leeks cut into coins , soaked in icy water for an hour (to get the sand out) ,drained, Add 1/2 head of cabbage or 1/4 head & a bunch of kale sliced fine (or you can have a kid rip out the big veins on the kale & then chiffonade them.) For a change of pace you can also add some watercress at this stage with the cabbage & kale.
1-2 chopped onions (yellow or white)
saute in 1 tb olive oil & 1/4 stick of butter or soybutter (olive oil raises the smoke point a little)
until white parts are translucent. Next add 1 cup buttermilk or (1 c almond milk plus 1 tb lemon juice) & 1/2 cup water & simmer. Grate 1/4 of a fresh nutmeg into this. Add salt & pepper to taste and extra nutmeg if desired. The cabbage should turn a vibrant green just before you finish steaming.Mix together. If you eat bacon it is traditional to put a cross or lattice of bacon on top of the bake to break up into the mash before eating. You can also pan fry smoky tempeh or make coconut bacon to do this with after baking or go without which is pretty traditional also)

and bake at 350f for 1/2 hour or until golden crust appears on the peaks.

tastes lovely with Baked Beans or fish

 Boxty
Take 1 egg 1/4 c buttermilk( or sub you used earlier),(1 chopped half a green onion if you like)  and 1/2 cup white or fine ground whole meal flour like barley, or sorghum per cup of leftover colcannon. Mix together until feels like play clay. Shape into  patties and fry in olive oil, butter or bacon fat. Alternately, you can make a thinner drop pancake by adding 1/4 cup more buttermilk and finish by frying them as you would a regular  pancake.

Ginger tea or ginger syrup

Take a 3 inch thumb of ginger (do not bother to peel it -just cut off funky parts)and grate it or slice it into a small soup pot  and 6 cups water (2 cups if you are making syrup for later in the week). Boil until  the kitchen smells like ginger and the water gets yellowish, add 4 tb honey and wait a few minutes (still boiling). If you can handle it add 2 tb lemon or lime juice.
Drink hot or add syrup to seltzer after chilling

for ginger soda
Optional add ins
1/4 tsp nutmeg
pinch cardamom
1-2 whole cloves
3 oz pineapple juice
more lemon or lime juice
more honey

stinky jelly soap (vegan or meaty) yay ridiculousness. This stuff also removes smells from the hands really well.

You will need a saucepan.
and
1 tsp salt (to prevent mold on your agar soap)
also
1 oz solid oil melted (like coconut, cocoa or shea) or lotion (optional but strongly suggested)
If you want to use solid soap boil these together until mushy ( half cup of grated solid castille and 1/4 cup water) along with your melting solid oil ( and then skip the liquid later)
1/2 cup almond milk (or another 1/2 c of water if you don't want pastel colored items)
1 pkg no sugar included veg or non veg gelatin (flavoured or not as you desire, flavoured will contain citric acid which is rough on dry skin)
1 cup boiling water
optional 1-2 tb glycerin (which also tends to make the gel a bit shimmery and emoliating)
optional: 2 tb exfoliants like lavender flowers, poppyseeds, almond meal, ground oats, citrus peels, almond milk shredd, almond meal,rice meal,etc...
Using a whisk ,mix until almost stringy as with jello. Try not to allow foaming.
add 2-3 drops of food coloring and 5-10 drops essential oil or scents of choice per your whim and/or skin sensitivity(less is frequently more...if it burns on your wrist it hurts more elsewhere)...this time I used sandalwood and lavendar with the lemon jel and almond extract with the strawberry jel.
remove from heat
stir in:
3/4 cup non petrol liquid soap (castille, soap nut liquid or dish soap types are cool) if you didn't use the solid soap option)
1 shot glass (1 oz) of vodka or vinegar (if you have dry skin avoid the vinegar as it is drying)
pour into heat resistant jar or small rigid molds (cupcake, soap or candy molds work well). chill and rest in fridge at least 2 hours before use.

 Keep in airtight container and label well. If your container is glass make sure it doesn't break. It looks and smells like candy...so don't let little kids use it unless they understand eating soap is bad and that this is soap.
Use as shower gel or shampoo. (rinse extra if you used agar as it doesn't dissolve at room temp like carageenan or animal gelatin) feels nice chilled or frozen sometimes. If you used almond milk please refrigerate. Lasts up to 2 weeks at room temp, 2 months frozen. you can also submerge funky trinkets of food safe plastic in the soap for decorative purposes.

caraway lentil stew -recipe is easily halved or multiplied, freezes well (vegan)

2 cup/ 16 oz brown or green lentils

6 cup water or veg broth

2 cubes or 2tb vegan boullion -unnecessary when using veg broth (use no salt variety please as the salty flavour gets eaten by the starches if added during cooking and makes the sodium level sky rocket. They also make your lentils take forever to cook. )

1lb or more cooking greens , a large head of kale or 1/2 a small head of cabbage (or any other mild cooking green such as chard ,spinach,dandelion,mustard, mache, etc... or for a sour soup 1/2 cup good sauerkraut)

7 toes roasted garlic (mashed) or 4 of unroasted (minced)

2 sliced onions sliced in rings or one cleaned leek (use the greens too)and one onion

2 tb caraway
lemon juice, apple vinegar or white wine for brightening

4 veg sausages of your choice (completely optional- but holy grail sausage and eggplant sausage are neato in this one)

2 whole sliced carrots if desired

5 sliced mushrooms if desired

1-2 waxy type potatoes if desired

1- 2 tb olive oil

1. put broth or water in large pot (or crock pot) add boullion, (if using), lentils and caraway
2.wash your greens(even if they are pre washed)
3.bone your greens for kale or mustard .Make an ok sign with your dominant hand with the narrow end of poking through the hole. Pull firmly with non dominant hand and squeeze gently with dominant hand. This should neatly de-rib the really woody sections of kale, collards, or mustard . The ribs can now be chopped fine and used as you might use celery.
4. rip up de ribbed greens or slice cabbage. Throw in your soup pot pot.

5.take all other veg except carrots and potatoes and saute in olive oil until onions are transclucent, taking care not to let your garlic burn ( if roasted just add it to the soup during the simmer. cool with brightening liquid of choice, lemon, wine , vinegar (go very light and add more during the simmer if desired). add all veg including roots to soup pot.

5. once lentils begin to soften (about 45 minutes)reduce to simmer.
6. adjust seasoning like salt, brightener, pepper,caraway add sausages. keep warm until serving

for crock pot version just saute veg and prep all and add to crock pot on low for no less than 8 hrs. no need to pre boil. soup should be creamy and lumpy in texture . add sausages during last hour of cooking (as otherwise they fall apart). eat within 4 days or freeze it.

apple squash soup (can be crock potted)

1 butternut squash peeled and seeded
1-2 lg apples chopped (no need to peel)
2 ribs celery chopped
1 chopped onion
1 tb smoked salt if available
3 tb almond butter (you can skip this if you don't have it but it's much cheaper in bulk)
4 toes garlic chopped
8 cups water or stock
cinnamon
olive oil 1-2 tb
opt: sage, 12 oz white beans,1 cup dry lentils,bacon or analouge, red bell peppers
Saute all veggies except squash in olive oil. add to pot. pour in broth and everything else but the almond butter. Stir every 10-15 if on stovetop or more often if using bean or lentils as they stick. cook on crockpot low for 6-8 hours.  Mash up big pieces using bottom of ladle or immersion blend for creamier texture.When reaches desired squishiness remove from heat,add almond butter and stir. serve hot.

Strawberry balsamic dressing

Makes a bottle so I hope you have one clean.

put all ingredients

1 c frozen (or fresh) strawberries

1/2 tsp dried mint

4 or 5 grinds pepper

1 tb honey

1 cup water

pinch salt

1 clove minced garlic

1 tb olive oil

1/4 c balsamic vinegar

Put all ingredients in a pot and bring to a boil.

Reduce to a simmer a cover.

Stir occasionally until volume is reduced to 1 cup. Allow to cool before bottling as hot liquid makes glass break.Keep in the fridge. Should be a bit syrupy. Leave out the garlic and oil if using this as an icecream or custard topping.

horchata (vegan or dairy)

So I finally got around to making non powdered horchata...it's apparently pretty easy.

soak 1 cup rice (white or brown) and a cinnamon stick or 1 tsp cinnamon in 3 cups water.
Cover and leave it alone for 8-12 hours.
throw this in a blender and blend until the rice is powdered add 1/2 c sugar (or 1/4c crystallised stevia/splenda), 1 tsp real vanilla or almond and a few grates of nutmeg. add 3 more glasses of water or milk or almond milk or halvsies of both and blend again. It will be creamy and frothy with or without milk. strain through fine sieve or tea towel or old t shirt. squeeze the liquid through. chill. shake before serving as it will seperate. I add more nutmeg and cinnamon at serving time mmm.

• next I'm going to try starting with rice flour and see how that goes

ummm rice flour...not so good.

kale(and other)greens

This is possibly the simplest cooked format for greens I have. It works with kale, collards, chard, sorrel, mustard,spinach, broccoli and cauliflower leaves. Also, sweet potato leaves, so I hear) turnip but please mix turnip with something else because otherwise it gets unpleasant. Most of the time it's pretty close to free because it's february and the garden is still making kale. This stuff freezes well. It's tasty healthy and easy. It's good hot or cold. This means it's the one used most frequently on everything from bibimbap to serving it with BBQ Tofu and cornbread.

1 lb (usually 2 biggish heads) cooking greens (anything but cabbage). Rinse well
Rip leaves from veins using your hands and rip up smaller if very large Set these aside. Toss dry bits but save stalks. Chop the stalks.
Mince 4 cloves garlic
1/2 chopped onion (red or yellow but not white as we need the sweetness)

Heat 1 tb Oil (usually olive) in cast iron  The iron will change the flavour in a good way.  Add the onions and stalks from the greens and saute until the onions become translucent. Now add the garlic. If you added it earlier the flavour will be less strong and more bitter because the garlic probably burned.
Add the leaves now .
They should wilt and be about 1/3 smaller before you
Add 1 tb lemon juice ,
1/2  cup water

and either 1/2 TB bird chile powder or 1TB samabal oelek or 1/4 tsp cayenne and 1/2 TB ancho pepper powder.
1 TB soysauce or 1/4 tsp smoked salt
greens should turn vibrant and lightly chewy. If you like them less chewy or you picked older/ rougher greens (like collards or plantago for example) add an extra 1/2 c of water.
Stir occasionally until water evaporates. Serve.

Rummaging the fridge papaya salad

Optimally you will have most of the ingredients on hand...except the sprouts and green papaya. Dinner will be ready in less than 15 minutes because I'm tired from going to 8 million places for groceries as is my wont and the last stop was the Thai market over at Berwyn where they sell prepped green papaya shreds for under 2$ a lb. This isn't a proper papaya salad. I just like it anyway.

For the sauce:

2 tb tamarind paste or 4 tamarind pods (soak either in 2tb water and squish until the water is DARK Brown

1 tb honey

2 tb soysauce

2 tb samabal oelek or sri racha

1 green onion

2 tb dried shrimp if you like but totally not necessary

mix this and toss with the other stuff

You'll need

1 lb shredded and seeded green papaya

3 tb peanuts chopped or crushed

basil

cilantro

baked tofu chunks

another chopped green onion

And any of the above you like:

leftover mushroom steak bits

broccoli leaves

any leftover lettuces that haven't wilted

mung sprouts if you want

pieces of fresh tomato

leftover cooked green beans

rehydrated cellophane noodles if you like (put 2 pkg mung/ yam noodles in a bowl and pour boiling water over them.drain and chill for later. Mix into salad after chilling.

Baked Custards (gf, cf options)

You will need

4-6 oven safe ramekins, cups or bowls 1-2 inches in depth

a deep baking dish that fits  the ramekins and can hold water to just below the rim of said vessels. I use a lasagna pan.

Put the cups down in the baking dish now to see if they fit.

To put water on to boil and preheat oven to 325F

Then mix these in a biggish bowl.

2 cups dairy or almond milk, cream, or half and half (the last time I made it with a mix of almond milk and cream.)
2 eggs (egg substitutes have not worked here for me)
1/4 tsp fresh nutmeg (alternately use a plane grater to cover surface lightly and that should be enough
1/4 c of plain,vanilla sugar, turbinado, or maple sugar (honey and maple syrup don't seem to work here)
a pinch of salt

Optionally, add any 2 or 3 of the following
1 tsp preferred extracts (vanilla, almond and lemon all work well)
1/4 tsp ground cardamom
1/4 cup jam, or fresh fruit (drain excess liquid)
2 tb cocoa powder
lemon or orange zest

Mix all ingredients until incorporated.

Ladle the batter into the ramekins/cups. carefully pour hot water water into the big dish so that the water stays below the rims. Transport this to the oven and try to make sure water doean't splash into your cups.
Bake (at 325 F) 35-50 minutes until it wobbles like jello and a fork or skewer comes out clean. You can serve this chilled or warm as it is good both ways.


If you need gf or cf options please make sure all ingredients are gf and cf.
this can be pre- prepared in bulk for events.

So what do you eat?: Baked Custards (gf, cf options)

So what do you eat?: Baked Custards (gf, cf options): You will need 4-6 oven safe ramekins, cups or bowls 1-2 inches in depth a deep baking dish that fits the ramekins and can hold water to...