Deodorant/dusting powder: Mix 1 cup corn or rice starch, 1/2 cup baking soda 10 drops antibacterial essential oil such as lavender or tea tree. if you have some add 1 tb bentonite clay for absorbing moisture. Poke holes in the top of and old baby food or other small jar.
If moisturising /stick form is desired knead in 1/2 cup coconut oil and 1/2 cup shea butter to a full recipe of powder (which has antiseptic and anti bacterial qualities as well) and form into a ball. powder outside edges in previous mixture and place in tin. Makes three soap sized bars. Store excess in fridge or freezer during warm months . apply to clean skin daily. Note: some people rash out from baking soda...if this is you use 3 tb soda instead or skip it and just use the cornstarch and butters.
Wednesday, May 30, 2012
Monday, May 28, 2012
gazpacho approved by rabbit
Throw this in a bowl (for use with stick blender) or in a blender-you may have to do several blender batches to get this to where you like ...just mix and it will be ok.
We like garlic so 6 cloves (about half one big head) peeled garlic cut in 1/4ths so it doesn't maim your blender...keep in mind the longer you let it sit the bigger the garlic flavour.)
small handful whole cumin 2-3 tb
2 slices dry bread (puffy stuff types tastes bad here and so does millet)
salt to taste
red wine or apple cider vinegar to taste
1 chopped red onion or 1 bunch green onions
and 2 and 1/2 cups cold water
option 1 two sweet red peppers (usually ancient reds) and 1/2 lb tomatoes or
option 2 1 lb tomatoes
option 3 1 lb sweet red peppers
optional add in ins
1 lg peeled cucumber (don't bother to un seed) Chopped in big chunks,
1/2 poblano,
fresh basil,
celery leaves,
fresh spinach or chard,
fresh parsley,
chives
1 tb cilantro
1/2 glass red wine instead of 1/2 cup water
1 tb of capers or green peppercorn
a drizzle olive oil
Blend well and chill at least 1/2 hour.Cover well. Eat within 3 days.If you so desire add some cooked chickpeas or rice after blending.
Serve with toasted stale bread and a drizzle of olive oil with some hummus or maybe fresh goat cheese or grilled chicken if you go that way.
We like garlic so 6 cloves (about half one big head) peeled garlic cut in 1/4ths so it doesn't maim your blender...keep in mind the longer you let it sit the bigger the garlic flavour.)
small handful whole cumin 2-3 tb
2 slices dry bread (puffy stuff types tastes bad here and so does millet)
salt to taste
red wine or apple cider vinegar to taste
1 chopped red onion or 1 bunch green onions
and 2 and 1/2 cups cold water
option 1 two sweet red peppers (usually ancient reds) and 1/2 lb tomatoes or
option 2 1 lb tomatoes
option 3 1 lb sweet red peppers
optional add in ins
1 lg peeled cucumber (don't bother to un seed) Chopped in big chunks,
1/2 poblano,
fresh basil,
celery leaves,
fresh spinach or chard,
fresh parsley,
chives
1 tb cilantro
1/2 glass red wine instead of 1/2 cup water
1 tb of capers or green peppercorn
a drizzle olive oil
Blend well and chill at least 1/2 hour.Cover well. Eat within 3 days.If you so desire add some cooked chickpeas or rice after blending.
Serve with toasted stale bread and a drizzle of olive oil with some hummus or maybe fresh goat cheese or grilled chicken if you go that way.
Tuesday, May 22, 2012
zuchinni kugel
In honor of family friends I present to you my completely borrowed, then altered kugel recipe. It no longer has chocolate chips and the carrots have been replaced by zucchinni on the grounds that there is always too much zucchini in the fall. Boil one lb corn (or regular durum) noodles. Shapes like penne, macaroni, or tiny shells work best. allow to cool.
While noodles are cooling mix
1 egg with 1 8 oz brick cream cheese,
1-2 grated zucchini (about 1 cup),
1 tsp cinnamon
4 oz crumbled tofu or ricotta or farmer cheese
and 1/4 cup honey or 1/2 cup turbinado sugar
Mix well.
mix into cooled noodles and bake at 350 for about 20 minutes.
While noodles are cooling mix
1 egg with 1 8 oz brick cream cheese,
1-2 grated zucchini (about 1 cup),
1 tsp cinnamon
4 oz crumbled tofu or ricotta or farmer cheese
and 1/4 cup honey or 1/2 cup turbinado sugar
Mix well.
mix into cooled noodles and bake at 350 for about 20 minutes.
Irish Soda Cake
In my continuing love affair with oats....
2 cups oat flour
2 tablespoons sugar, honey or 1/2 tsp stevia
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup currants or currants and walnuts (leave out if using for regular bread or breadcrumbs)
1-1/2 cup buttermilk
(or same amount milk of choice, allowed to sit with 1 tb lemon or cider vinegar for 5 minutes to curdle)
1 egg or 2 tb flax gel
1 stick butter cold (or 3 oz coconut oil cold,or 1 stick margarine cold)
2 cups oat flour
2 tablespoons sugar, honey or 1/2 tsp stevia
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup currants or currants and walnuts (leave out if using for regular bread or breadcrumbs)
1-1/2 cup buttermilk
(or same amount milk of choice, allowed to sit with 1 tb lemon or cider vinegar for 5 minutes to curdle)
1 egg or 2 tb flax gel
1 stick butter cold (or 3 oz coconut oil cold,or 1 stick margarine cold)
Mix flour, sugar, baking powder, salt,
and soda. A pastry knife makes this easier or you can use a fork or your fingers. Stir
in currants, then stir in the buttermilk, stirring just until mixture
is blended. Turn out onto a lightly oat floured surface and knead
until uniform (as oatflour is low gluten or gf if you get gf oatflour
you generally don't have to worry as much about over kneading) . Form
dough into a round and put on parchment in a clean iron skillet or
on a cookie sheet. I tend to get better results with the skillet..
Cut a cross on the top of the loaf. Bake at 375° for 30 minutes.
Allow to cool for 15 minutes to reduce crumbling when you cut wedges.
Serve warm with butter. Good with everything.
broiled grapefruit
cut a grapefruit in half.
while making something else stick it in a pan under the broiler for about 10 minutes. Allow to cool enough not to be burned while eating. drizzle with honey. mmmm!
while making something else stick it in a pan under the broiler for about 10 minutes. Allow to cool enough not to be burned while eating. drizzle with honey. mmmm!
buckwheat biscuit mix (GF)
buckwheat biscuit mix
*no need to refrigerate*
Pour 4 cups buckwheat flour, 1 tb salt, 2tb soda and 1 of baking powder
into a big jar or empty oatmeal tube (celiacs beware that oats not labeled gf may contain gluten from barley or wheat contaminated fields). lid and shake to mix. use like any reduced fat biscuit/ pancake mix. Food will be purpley grey with a sweet nutty flavour. To reduce chewiness (and unfortunately nutrition) add 2cups All Purpose GF Flour and remove 2 cups of buckwheat.
*no need to refrigerate*
Pour 4 cups buckwheat flour, 1 tb salt, 2tb soda and 1 of baking powder
into a big jar or empty oatmeal tube (celiacs beware that oats not labeled gf may contain gluten from barley or wheat contaminated fields). lid and shake to mix. use like any reduced fat biscuit/ pancake mix. Food will be purpley grey with a sweet nutty flavour. To reduce chewiness (and unfortunately nutrition) add 2cups All Purpose GF Flour and remove 2 cups of buckwheat.
blueberry ginger smoothie
1/2 almond milk
1/2 cup apple juice
1 banana
1/4 cup frozen blueberries (do not thaw can use any tart fruit like thing)
2 generous slices fresh ginger chunked up
optional:
4-5 ice cubes
handful of flax seeds
throw in blender Or blend using stick blender in large cup
skip along singing tra la la
1/2 cup apple juice
1 banana
1/4 cup frozen blueberries (do not thaw can use any tart fruit like thing)
2 generous slices fresh ginger chunked up
optional:
4-5 ice cubes
handful of flax seeds
throw in blender Or blend using stick blender in large cup
skip along singing tra la la
bagel chips ahoy
1. take 1 large cookie sheet out
2.take 1-2 savory or plain day old bagel ( even the gf ones)
slice bagel into thin slices as evenly as you can
(as you would a tomato for sandwiches)
3. using 1-2 1/2 tsp of olive oil
Drop a bit of the oil on the pan at a time
take a bagel slice and lightly grease the pan with the bagel slice
4. (if you have a olive oil sprayer or pastry brush you don't hate washing after oil skip this bit -also lower fat)
Flip the greased side of slice up with ungreased side on the pan (thereby oiling both surfaces of bagel slice & repeat until no slices remain. Be very sparing as a too much oil may drip off and precipitate an over cleaning & b will make your chips gross
(alternate olive oil sprayer/ brush instructions)
lay out all slices on lightly greased pan
spray oil on tops lightly, or brush oil on lightly
5.set oven anywhere between 350 & 425 degrees F (as these can be baked along side almost anything else in the oven) and place on rack
6.30 minutes at 400 degrees (use 325F and halve the times for gf bagels )
or after 45 minutes at 350F
check them , if they are golden they are done if not or you want extra crunchy chips cook an extra 5-10 minutes (they will firm up a bit as they cool as well)
7. allow to cool and eat with hummus or as you would crackers or store in an airtight tin up to 3 weeks.
2.take 1-2 savory or plain day old bagel ( even the gf ones)
slice bagel into thin slices as evenly as you can
(as you would a tomato for sandwiches)
3. using 1-2 1/2 tsp of olive oil
Drop a bit of the oil on the pan at a time
take a bagel slice and lightly grease the pan with the bagel slice
4. (if you have a olive oil sprayer or pastry brush you don't hate washing after oil skip this bit -also lower fat)
Flip the greased side of slice up with ungreased side on the pan (thereby oiling both surfaces of bagel slice & repeat until no slices remain. Be very sparing as a too much oil may drip off and precipitate an over cleaning & b will make your chips gross
(alternate olive oil sprayer/ brush instructions)
lay out all slices on lightly greased pan
spray oil on tops lightly, or brush oil on lightly
5.set oven anywhere between 350 & 425 degrees F (as these can be baked along side almost anything else in the oven) and place on rack
6.30 minutes at 400 degrees (use 325F and halve the times for gf bagels )
or after 45 minutes at 350F
check them , if they are golden they are done if not or you want extra crunchy chips cook an extra 5-10 minutes (they will firm up a bit as they cool as well)
7. allow to cool and eat with hummus or as you would crackers or store in an airtight tin up to 3 weeks.
batch cooking 'sauteed onions"- aka frozen onions.
This is one of the many things you can make when you're already firing up the oven so you aren't wasting fuel which is of course both money and very likely to be a non renewable resource. Freeze or store in fridge for later use.Most of my soups for will start with 1 sauteed onion..that's about 1/2 cup.
Slice 5 onions into rounds. Throw in a baking vessel. Toss to coat in 3 tb olive oil. Bake at 350-425 (it will tolerate anything in these ranges) for 20-45 minutes (higher heat equals less time) Check and stir every 10 minutes.
Slice 5 onions into rounds. Throw in a baking vessel. Toss to coat in 3 tb olive oil. Bake at 350-425 (it will tolerate anything in these ranges) for 20-45 minutes (higher heat equals less time) Check and stir every 10 minutes.
leek and potato soup (vegan)
1.In larger soup pot dissolve 2 cubes or 3 TB vegan chicken flavor
boullion or soak three dried shitakes cut into bits with 1 tsp salt in
three boiling cups water
2.Take 2 lg cleaned leeks sliced into rounds or cut fine please use all but the toughest of the green parts and all of the white.add 4 toes of garlic chopped.
3. Saute leeks and garlic in olive oil til green parts turn emerald
4. Add leeks to the pot add 2-4 clean and chopped potatoes or parsnips. I like red potatoes and parsnips for this application (if you don't peel them it's not as fancy looking but generally has more fiber) add optional 1 tb of nutritional yeast
5.Allow to boil until the potatoes fall apart. add optional 1 cup blonde beer, hard cider or white wine and allow alcohol
to blend with other flavors and simmer down.
6. Add one TB brown mustard (skip it if you don't have it)
7. 2-3 cups almond milk (or you could use soy but rice will taste gross)
can be served cold and pureed
can be served hot and pureed
If you want it thicker simmer longer or use more potatoes
if you want to make it heartier/healthier you could add carrots, peas, frozen and thawed bits of tofu (chewy texture), chard,mushrooms,asparagus,kale or cabbage (though bok choy turns out pretty gross here) broccoli isn't a great idea here as it gets bitter when stewing.
2.Take 2 lg cleaned leeks sliced into rounds or cut fine please use all but the toughest of the green parts and all of the white.add 4 toes of garlic chopped.
3. Saute leeks and garlic in olive oil til green parts turn emerald
4. Add leeks to the pot add 2-4 clean and chopped potatoes or parsnips. I like red potatoes and parsnips for this application (if you don't peel them it's not as fancy looking but generally has more fiber) add optional 1 tb of nutritional yeast
5.Allow to boil until the potatoes fall apart. add optional 1 cup blonde beer, hard cider or white wine and allow alcohol
to blend with other flavors and simmer down.
6. Add one TB brown mustard (skip it if you don't have it)
7. 2-3 cups almond milk (or you could use soy but rice will taste gross)
can be served cold and pureed
can be served hot and pureed
If you want it thicker simmer longer or use more potatoes
if you want to make it heartier/healthier you could add carrots, peas, frozen and thawed bits of tofu (chewy texture), chard,mushrooms,asparagus,kale or cabbage (though bok choy turns out pretty gross here) broccoli isn't a great idea here as it gets bitter when stewing.
monster noodle rally volume 1. miso
1.First select your preferred noodle
I usually pick either udon(not anymore sadly),rice noodle, yam noodles, soynoodles, or all buckwheat soba for this app.
(note for gf folks....most soba is at least half wheat. Please read the ingredients carefully.)
2.determine how many people will be eating (you can assume most people will want about one cup broth so I use the ratio of one per person plus one for the pot for every three people)
this version assumes 4 people -this soup doesn't store well so try to guestimate
3.make sure you have:
2 packages udon or yam noodle or 2 bundles soba for 4 people
1/2 recipe bake-fried tofu (recipe follows) or prepared fried tofu
1 lb various veggies in bite sized pieces
(bokchoy, carrots, sliced bell peppers,chard, lotus root,celery, steamed slices of sweet potato or hard squash,zucchini, broccoli,dandelion greens spinach, cabbage, mung sprouts whatever you like or need to use up )
4. to make broth:
boil 5 cups water
add 3 tb soysauce
add 2-3 inches kombu , or mix of kombu and wakame (or nori if you can't get it) and allow to water to turn faintly yellow or green.
Add 2-4 whole or a handful of sliced rehydrated dried shitake (fresh will not work here)
Optional add ins to broth are garlic, ginger or 1/2 a cleaned leek worth of leek rings
(In lawrence: kombu , wakame ,nori, lotus root, Shaoixing wine etc are available inexpensively at the little asian market in the strip mall across from checkers or ,weirdly, hy vee)
5.Add the noodles tofu and veggies now. these will boil quicker than wheat noodles so keep an eye out.3-5 minutes
6. Remove two cups of broth add 3 tb white miso and mix until miso is dissolved and there are no chunks . a fork is good here. add to your slurry 1 oz shaoxing wine or a shot of sake. DO NOT ADD this until you turn off the heat. When miso is boiled it curdles and gets an unpleasant grainy texture. Pour in and mix miso with the rest of the soup.
1.using a pasta fork remove the solids and fill your bowls
garnish as desired:
At home we usually use sesame oil and sesame seeds or furikake, & green onion,sometimes red pepper flakes sriracha or gochujang , sometimes cilantro. Sometimes an egg fried over easy. Use your imagination. Since we keep this stuff on hand this is a go to week night supper and Steph says it cures colds. I used to rely on matzo ball soup for my illnesses, but now it's corn noodle soup or sambhar.
I usually pick either udon(not anymore sadly),rice noodle, yam noodles, soynoodles, or all buckwheat soba for this app.
(note for gf folks....most soba is at least half wheat. Please read the ingredients carefully.)
2.determine how many people will be eating (you can assume most people will want about one cup broth so I use the ratio of one per person plus one for the pot for every three people)
this version assumes 4 people -this soup doesn't store well so try to guestimate
3.make sure you have:
2 packages udon or yam noodle or 2 bundles soba for 4 people
1/2 recipe bake-fried tofu (recipe follows) or prepared fried tofu
1 lb various veggies in bite sized pieces
(bokchoy, carrots, sliced bell peppers,chard, lotus root,celery, steamed slices of sweet potato or hard squash,zucchini, broccoli,dandelion greens spinach, cabbage, mung sprouts whatever you like or need to use up )
4. to make broth:
boil 5 cups water
add 3 tb soysauce
add 2-3 inches kombu , or mix of kombu and wakame (or nori if you can't get it) and allow to water to turn faintly yellow or green.
Add 2-4 whole or a handful of sliced rehydrated dried shitake (fresh will not work here)
Optional add ins to broth are garlic, ginger or 1/2 a cleaned leek worth of leek rings
(In lawrence: kombu , wakame ,nori, lotus root, Shaoixing wine etc are available inexpensively at the little asian market in the strip mall across from checkers or ,weirdly, hy vee)
5.Add the noodles tofu and veggies now. these will boil quicker than wheat noodles so keep an eye out.3-5 minutes
6. Remove two cups of broth add 3 tb white miso and mix until miso is dissolved and there are no chunks . a fork is good here. add to your slurry 1 oz shaoxing wine or a shot of sake. DO NOT ADD this until you turn off the heat. When miso is boiled it curdles and gets an unpleasant grainy texture. Pour in and mix miso with the rest of the soup.
1.using a pasta fork remove the solids and fill your bowls
garnish as desired:
At home we usually use sesame oil and sesame seeds or furikake, & green onion,sometimes red pepper flakes sriracha or gochujang , sometimes cilantro. Sometimes an egg fried over easy. Use your imagination. Since we keep this stuff on hand this is a go to week night supper and Steph says it cures colds. I used to rely on matzo ball soup for my illnesses, but now it's corn noodle soup or sambhar.
Bake fried tofu / marinated baked tofu/ glazed tofu
I came up with this
method after giving myself a lovely 1 1/2 in long tofu pan frying scar
and decided only things like latkes were worth that kind of pain.
Preheat oven to 425 degrees F. Put parchment on a baking sheet or your
tofu will adhere with a death grip to the pan. Cursing and possible
spatula injury may ensue. take your 1 lb block of water packed tofu (not
the shelf stable stuff here) and cube into blocks about 1 inch cubes or
1" by 2" blocks (shrinkage will occur). Toss in spices if desired. Space evenly on papered cookie sheet. Spray or brush with oil. This all
takes maybe 5 minutes. Put in oven. feel free to roast squash or garlic
or whatever because it's going to be heating up your house and using
fuel for 1/2 hour. Bake 15 minutes and flip the tofu then bake another
15. allow to cool. put in bags to store for up to 10 days in the
fridge.
Alterations:
Marinated you can choose to bake marinated tofu. Pirst let tofu set on a plate or in a bowl and drain at least 1 hour. Then place in marinade of choice (lime juice , tamarind paste, ginger and soy anybody?) in bowl or zipbag for up to 2 days. Proceed as above or roast whole bricks and slice for vegan lunchmeat that doesn't taste like meat but goes great with sriracha veganise, avocado and sprouts.
Glazed- take sweet sauce of choice like mango chutney,honey with sesame seeds, bbq sauce and brush or spread lightly with a spoon on one side during 1st half of baking and on other during 2nd half. reduce heat to 375 to reduce scorching of sugar.
Alterations:
Marinated you can choose to bake marinated tofu. Pirst let tofu set on a plate or in a bowl and drain at least 1 hour. Then place in marinade of choice (lime juice , tamarind paste, ginger and soy anybody?) in bowl or zipbag for up to 2 days. Proceed as above or roast whole bricks and slice for vegan lunchmeat that doesn't taste like meat but goes great with sriracha veganise, avocado and sprouts.
Glazed- take sweet sauce of choice like mango chutney,honey with sesame seeds, bbq sauce and brush or spread lightly with a spoon on one side during 1st half of baking and on other during 2nd half. reduce heat to 375 to reduce scorching of sugar.
the 70's throwback TST (tempeh sprouts & tomato)
Toast some brown bread (that's something hearty & whole grain I like whole rye but you could totally use a gf bread)
If so inclined schmear on mayo, butter, mashed avocado or vegan aioli (recipe for cheating follows)
Take a big handful mixed sprouts from your sprouter (or little dandelion greens,cress spinach or carrot leaves) and slap them on your toast. take a tomato, salt it & slice it and slap it on the other half of your toast (sometimes I just put the halves together & eat here) or take 2 slices per sandwich of tempeh 1/4 in thick & marinate in 2 tb soysauce 1 tb honey/maple syrup 2 drop liquid smoke 4 tb water) and then pan fry in olive oil & add to your sandwich or just add sliced cuke & avocado
yum!
vegan aioli is made by 3 tb vegan mayo(like veganaise) 1grated toe garlic 1 tb lemon juice mixed
As always check tempeh, bread and soy for gluten if that is an issue.
If so inclined schmear on mayo, butter, mashed avocado or vegan aioli (recipe for cheating follows)
Take a big handful mixed sprouts from your sprouter (or little dandelion greens,cress spinach or carrot leaves) and slap them on your toast. take a tomato, salt it & slice it and slap it on the other half of your toast (sometimes I just put the halves together & eat here) or take 2 slices per sandwich of tempeh 1/4 in thick & marinate in 2 tb soysauce 1 tb honey/maple syrup 2 drop liquid smoke 4 tb water) and then pan fry in olive oil & add to your sandwich or just add sliced cuke & avocado
yum!
vegan aioli is made by 3 tb vegan mayo(like veganaise) 1grated toe garlic 1 tb lemon juice mixed
As always check tempeh, bread and soy for gluten if that is an issue.
super easy 20 minute frig pickles
cut a smallish cucumber into your preferred pickles shape (usually rounds)
add 1/2 cup lemon juice
2 tb salt
1 tb korean chili powder
add 1 tb sesame seeds
optionally 1 green onion and 1 minced clove garlic
put this in a jar and shake- put in frig for 15 minutes
eat quickly as it will go bad fairly quickly
Fabulous quinoa burgers... Finally figured out how to make em vegan (GF option if using gf stuff)
WARNING: these taste nothing like meat but are tasty & full o' protein
makes 6-8 burgers
Take 1 cup quinoa
rinse this in a sieve to remove the saponin
boil in plenty of water until tails appear on quinoa strain through sieve to remove (about 15-20 minutes)
(boiled quinoa keeps for a few days & taste good in salads like wheat free tabbouleh and can be frozen after boiling for easy prep)
3/4 cup garbanzo flour (may be labeled as instant hummus or chenna flour at store)
more garbanzo & add one egg/ egg replacer (like flax in water)instead for binding
1/2 fine chopped onion (opt)
2 cloves minced garlic (opt)
3-5 OZ LIQUID FLAVORING (for example curry paste, soysauce, worchestershire ,ketchup (find a vegan one or make it) a-1 sauce)
as always if you are allergic to wheat gluten or other things be a good label reader.
this last one used 2 oz steak sauce 1 dash liquid smoke & 1 oz worchestershire
& 2 oz soy sauce
mix well until squishy. pan fry on med heat until each side is crispy 3-4 minutes
or heat oven to 425 F and place on lightly greased cookie sheet turning halfway through (about 8 minutes)
as an added bonus this can be made from inexpensive dry goods
last served with home made frig pickles & ketchup on rye as well as a pile of arugula & tomatoes (note: rye contains gluten, so don't eat it if you are celiac.)
http://www.vrtisworks.com/
makes 6-8 burgers
Take 1 cup quinoa
rinse this in a sieve to remove the saponin
boil in plenty of water until tails appear on quinoa strain through sieve to remove (about 15-20 minutes)
(boiled quinoa keeps for a few days & taste good in salads like wheat free tabbouleh and can be frozen after boiling for easy prep)
3/4 cup garbanzo flour (may be labeled as instant hummus or chenna flour at store)
more garbanzo & add one egg/ egg replacer (like flax in water)instead for binding
1/2 fine chopped onion (opt)
2 cloves minced garlic (opt)
3-5 OZ LIQUID FLAVORING (for example curry paste, soysauce, worchestershire ,ketchup (find a vegan one or make it) a-1 sauce)
as always if you are allergic to wheat gluten or other things be a good label reader.
this last one used 2 oz steak sauce 1 dash liquid smoke & 1 oz worchestershire
& 2 oz soy sauce
mix well until squishy. pan fry on med heat until each side is crispy 3-4 minutes
or heat oven to 425 F and place on lightly greased cookie sheet turning halfway through (about 8 minutes)
as an added bonus this can be made from inexpensive dry goods
last served with home made frig pickles & ketchup on rye as well as a pile of arugula & tomatoes (note: rye contains gluten, so don't eat it if you are celiac.)
http://www.vrtisworks.com/
15-20 minute late night supper plan-for produce delivery night(vegan). white bean dip, crudites,sweet tea, and toasts
turn oven to 425degrees
1.rub a cookie sheet with olive oil & slap 2 pc of bread per person and drizzle oil on top and put under broiler set timer at 3 minutes
2.slice a beet or two and a red or orange pepper into strips and put on big plate,add olives,romaine and/or artichoke hearts if available
open a can of white beans and drain
throw some greens beans and water into pan & steam
3.flip your bread and toast for 2 minutes
mash beans with garlic,olive oil and paprika (add lemon and salt if you like),scrape into bowl
4.remove bread from oven then green beans
put green beans in freezer to chill
5.chop 1 tomato including seeds and pulp add 3 cloves rough chopped garlic salt & olive oil ,stir
you should now have simple crudites ,white bean dip ,bruschetta and a tomato topping for people to dig into....serve with iced tea sweetened with pomegranate juice yum for delight.
fed 2 for dinner plus 2 full bentos for lunch and leftover dips-yay!
1.rub a cookie sheet with olive oil & slap 2 pc of bread per person and drizzle oil on top and put under broiler set timer at 3 minutes
2.slice a beet or two and a red or orange pepper into strips and put on big plate,add olives,romaine and/or artichoke hearts if available
open a can of white beans and drain
throw some greens beans and water into pan & steam
3.flip your bread and toast for 2 minutes
mash beans with garlic,olive oil and paprika (add lemon and salt if you like),scrape into bowl
4.remove bread from oven then green beans
put green beans in freezer to chill
5.chop 1 tomato including seeds and pulp add 3 cloves rough chopped garlic salt & olive oil ,stir
you should now have simple crudites ,white bean dip ,bruschetta and a tomato topping for people to dig into....serve with iced tea sweetened with pomegranate juice yum for delight.
fed 2 for dinner plus 2 full bentos for lunch and leftover dips-yay!
aloo tamatar bhaji (potato tomato yummy stew) and cucumber raita (vegan)
heavy bottomed pot (I use a #10 sized cast iron skillet)
Cumin 3 tb whole and 1 tb ground
2-3 tb butter,olive oil, or ghee (olive oil seems to work better than many other plant oils)
1 onion
5 toes garlic
1 3 in piece of ginger
1 tsp garam masala
1 tsp turmeric
32 oz canned tomatoes
2-3 oz lemon juice
2-3 med potatoes (waxy type) washed and chopped into homefry sized cubey things (no need to peel)
1 jalapeno(2 serranos or 2 thai chiles) chopped & one half green pepper (or use more chiles but most kansans won't eat it)
salt to taste
1 bunch cilantro
water
Optional (1 10 oz can drained chickpeas or equivalent cooked amount)
1.warm pan on med high heat, heat oil then add spices and onions, ginger and pepper but not the garlic as it will burn
2. when onions are translucent add garlic, stir fry another 1-2 minutes then dump chickpeas & potatoes and coat in spices
4 next: put all in crock poton medium high or bigger soup pot and dump in tomatoes
3. add 3 cups water for crock pot on high or 3-5 cups in soup pot. simmer until tomato sauce consistency 1-2 hr open on stove top or 8 hr in crockpot ..now salt to taste add lemon , more ginger,spices or oil for changes in consistency and flavour as desired (gets better with a little time too)
garnish with chopped cilantro
serve with rice and cucumber raita, and maybe some naan
--------------------------------------------
cucumber raita
-----------------------
add
1 clove garlic minced
2 tb fresh chopped onion
1/2 cucumber chopped
add one cup yogurt (or soy yogurt) or 1 cup vegan sourcream plus 2 tb lemon mixed well
mix in salt to taste
small pinch garam masala
1 tsp whole cumin
mix and refrigerate for 1/2 hour minimum before serving so flavors blend
Cumin 3 tb whole and 1 tb ground
2-3 tb butter,olive oil, or ghee (olive oil seems to work better than many other plant oils)
1 onion
5 toes garlic
1 3 in piece of ginger
1 tsp garam masala
1 tsp turmeric
32 oz canned tomatoes
2-3 oz lemon juice
2-3 med potatoes (waxy type) washed and chopped into homefry sized cubey things (no need to peel)
1 jalapeno(2 serranos or 2 thai chiles) chopped & one half green pepper (or use more chiles but most kansans won't eat it)
salt to taste
1 bunch cilantro
water
Optional (1 10 oz can drained chickpeas or equivalent cooked amount)
1.warm pan on med high heat, heat oil then add spices and onions, ginger and pepper but not the garlic as it will burn
2. when onions are translucent add garlic, stir fry another 1-2 minutes then dump chickpeas & potatoes and coat in spices
4 next: put all in crock poton medium high or bigger soup pot and dump in tomatoes
3. add 3 cups water for crock pot on high or 3-5 cups in soup pot. simmer until tomato sauce consistency 1-2 hr open on stove top or 8 hr in crockpot ..now salt to taste add lemon , more ginger,spices or oil for changes in consistency and flavour as desired (gets better with a little time too)
garnish with chopped cilantro
serve with rice and cucumber raita, and maybe some naan
--------------------------------------------
cucumber raita
-----------------------
add
1 clove garlic minced
2 tb fresh chopped onion
1/2 cucumber chopped
add one cup yogurt (or soy yogurt) or 1 cup vegan sourcream plus 2 tb lemon mixed well
mix in salt to taste
small pinch garam masala
1 tsp whole cumin
mix and refrigerate for 1/2 hour minimum before serving so flavors blend
red green salsa
red green salsa.
Throw this in a pot with 2 cups of water on med high heat.
chop 1/2 a red onion and 2 large handfuls cilantro (about half a bunch)
1-2 cubanelle or other red sweet pepper (1/2 cup or so)
2 green onions chopped
1 1/2 lb of tomatillos peeled washed and quartered...or halved if they are tiny like some of ours.
juice of one lime
salt to taste
1 serrano diced (use the seeds if you want heat or leave them out if you want medium or don't use if you can't handle heat
1 tb ground cumin
1 squirt sri racha if you like
1 tb cider vinegar or more lime juice
Now stir.
Allow to boil 10 minutes or so. mash or use a food mill or blender. Cool and put it in a jar in the fridge.
tub scrub and delicates wash (soap nuts)
The wash
Buy your soap nuts in bulk, put five nuts in a bag or old sock. Wash your laundry up to 3 times. Allow the old nuts to dry. When you have a few cups saved, break up the nuts and throw them in a cook pot (as long as you wash it well after you should be fine.) boil in a qt of water until the water turns dark brown and silty. Remove nuts and allow to cool. Pour the liquid and silt into a bottle(we use an old dish liquid bottle.) It smells bad cooking and otherwise but rinses away with no scent. If this bothers you add up to 10 drops essential oil of choice directly to the bottle after removing the solids and shake. We find that lavender is relatively neutral and covers the smell well. Do not use tea tree if you have sensitive skin and might use this as shampoo. This can be used to wash delicates, dishes, or your hair (if your skin is not very sensitive and your hair is either very dirty or very oily-most of the time we use plain goat soap). It does not foam much but the naturally occurring saponins remove dirt and odor very well. It can also be diluted 1 part liquid to five parts water as floor soap.
Tub scrub
Buy your soap nuts in bulk, put five nuts in a bag or old sock. Wash your laundry up to 3 times. Allow the old nuts to dry. When you have a few cups saved, break up the nuts and throw them in a cook pot (as long as you wash it well after you should be fine.) boil in a qt of water until the water turns dark brown and silty. Remove nuts and allow to cool. Pour the liquid and silt into a bottle(we use an old dish liquid bottle.) It smells bad cooking and otherwise but rinses away with no scent. If this bothers you add up to 10 drops essential oil of choice directly to the bottle after removing the solids and shake. We find that lavender is relatively neutral and covers the smell well. Do not use tea tree if you have sensitive skin and might use this as shampoo. This can be used to wash delicates, dishes, or your hair (if your skin is not very sensitive and your hair is either very dirty or very oily-most of the time we use plain goat soap). It does not foam much but the naturally occurring saponins remove dirt and odor very well. It can also be diluted 1 part liquid to five parts water as floor soap.
Tub scrub
you will need a blender, immersion blender or food processor.
After making the wash you will want to blend the still squishy soap nut carcasses with the blender until as smooth as possible, add 1/2 cup baking soda , 10 drops essential oil, and 1/4 cup salt. mix well. store in well labeled jar in fridge.
sesame spinach ( and other greens) gf if needed
You just roasted some tofu and made some rice
You need edible greens...
Take 1 lb leaves wash em'. Remove woody parts.
Please don't be skittish about ingesting a variety of edible greens. Use what's in season, you can grow it and will be ok cooked. Eating what's available encourages biodviersity, your health and can save you money. (For ex right now in may spinach is tres expensive but the kale is coming up, and so is arugula and dandelion greens. Last month cress was cheap...and if the strawberry spinach would grow it should have shown up then..alas.
Pour 1 tb off the top of your tahini or direct from a bottle of sesame oil
add 1 tb lemon juice and 3 cloves garlic, if desired grate in 1/2 inch fresh ginger.
Heat and allow greens to wilt . Add 3 tb soy sauce (gf if needed) and a small handful of sesame or sesame and flax seeds. Serve hot or chilled. Some greens freeze well, some do not.
Cook until most of the liquid is dissolved and evaporated and your greens are bright green.
options:
add 1 tsp honey or maple syrup if sweetness is desired with the soysauce
add 1/4 tsp thai or korean chili powder with the soysauce.
This is good packed with a protein and rice balls for lunch, as part of bibimbap, sushi filling, as a sandwich topping or omlette filling and along side bbq tempeh or pulled jackfruit bbq.
You need edible greens...
Take 1 lb leaves wash em'. Remove woody parts.
Please don't be skittish about ingesting a variety of edible greens. Use what's in season, you can grow it and will be ok cooked. Eating what's available encourages biodviersity, your health and can save you money. (For ex right now in may spinach is tres expensive but the kale is coming up, and so is arugula and dandelion greens. Last month cress was cheap...and if the strawberry spinach would grow it should have shown up then..alas.
Pour 1 tb off the top of your tahini or direct from a bottle of sesame oil
add 1 tb lemon juice and 3 cloves garlic, if desired grate in 1/2 inch fresh ginger.
Heat and allow greens to wilt . Add 3 tb soy sauce (gf if needed) and a small handful of sesame or sesame and flax seeds. Serve hot or chilled. Some greens freeze well, some do not.
Cook until most of the liquid is dissolved and evaporated and your greens are bright green.
options:
add 1 tsp honey or maple syrup if sweetness is desired with the soysauce
add 1/4 tsp thai or korean chili powder with the soysauce.
This is good packed with a protein and rice balls for lunch, as part of bibimbap, sushi filling, as a sandwich topping or omlette filling and along side bbq tempeh or pulled jackfruit bbq.
apple cheddar rice cooker risotto (veg,gf with dairy free / veganoptions)
I'm going to start out by saying that you shouldn't do this. Your rice cooker is not designed for it and you might set something on fire..Really.
I do it at least once a month but I don't leave the house when I do and I check it every 15 or so minutes. Even then it's really good but not quite risotto textured.
1.Take 1 cup rice (can be med or long grain) add 2 cups water with broth paste (or cubes) or broth
meanwhile sautee 1 chopped sweet onion (like a red or yellow) or one sliced clean leek.
5 cloves minced garlic
and one lb of clean and chopped mild or bitter greens (kale, collard, dandelion, chard,cress,broccoli leaves or spinach. Mustard and Turnip do not work well here)
if you want to add a chopped mushroom or a chopped apple feel free
add a bit of salt nutmeg and pepper
use olive or sunflower oil as your oil
add a handful of walnuts or pecans if you can afford to and want to
2.Cover and let sit until rice is cooked
with cheese 3. Grate or mince up 1/2 cup very sharp cheddar. add this and 1 tb dijon to your rice and stir thoroughly.
dairy free 3. Take 1 tb dry mustard , 1 tb dijon,1 tb lemon juice, 1/3 cup nutritional yeast and 3 tb sesame paste, if you have almond or cashew butter add 3 tb. Mix all thoroughly. Now mix into rice.
4. Add 1/2 bottle gf hard cider to your pot. stir. The more you stir the more creamy.
5. Reset cooker and put back on cook cycle. allow to be used in keep warm cycle for up to 24 hours. garnish with cress or parsley if desired.
I do it at least once a month but I don't leave the house when I do and I check it every 15 or so minutes. Even then it's really good but not quite risotto textured.
1.Take 1 cup rice (can be med or long grain) add 2 cups water with broth paste (or cubes) or broth
meanwhile sautee 1 chopped sweet onion (like a red or yellow) or one sliced clean leek.
5 cloves minced garlic
and one lb of clean and chopped mild or bitter greens (kale, collard, dandelion, chard,cress,broccoli leaves or spinach. Mustard and Turnip do not work well here)
if you want to add a chopped mushroom or a chopped apple feel free
add a bit of salt nutmeg and pepper
use olive or sunflower oil as your oil
add a handful of walnuts or pecans if you can afford to and want to
2.Cover and let sit until rice is cooked
with cheese 3. Grate or mince up 1/2 cup very sharp cheddar. add this and 1 tb dijon to your rice and stir thoroughly.
4. Add 1/2 bottle gf hard cider to your pot. stir. The more you stir the more creamy.
5. Reset cooker and put back on cook cycle. allow to be used in keep warm cycle for up to 24 hours. garnish with cress or parsley if desired.
Thursday, May 3, 2012
The rub down- softening shower scrub
Put these in a clean jar :
1 cup sea salt
1 cup turbinado sugar
1tb almond extract
1/4 cup apricot or olive oil
1/2 cup honey
stir until completely mixed.
Use as below:
Wet body. Apply in a circular pattern. Avoid genital and urinary region. Rinse well and use before soap.
1 cup sea salt
1 cup turbinado sugar
1tb almond extract
1/4 cup apricot or olive oil
1/2 cup honey
stir until completely mixed.
Use as below:
Wet body. Apply in a circular pattern. Avoid genital and urinary region. Rinse well and use before soap.
how rice ate chicago- lazy lentil risotto
This month this been insane. As a result not only have my posts been more sporadic at best. The status of my frequency in the kitchen is not much better. But we still have to eat and hopefully it'll be quick and not too intense or frequent and it should be hearty and contain nutrients...which brings us to my rice cooker. Several years back, in the throes of a bad fever I purchased a rice cooker online. One of those non stick vacuum sealed bucket kinds. It was a very good deal. No, seriously. Despite it's fever related origins this device is used almost as much as my cast iron, my cutting boards and my knives. Better yet it can keep food warm for a day so I make one big batch of something and it's good for 24 hours without changing serving devices. Please keep in mind the method I am suggesting is not recommended by manufacturers , may cause fires and is done entirely at your own risk. I have successfully been doing this and crazy stuff like it with my rice cooker for 7 years. It's not supposed to do sushi rice or brown rice either but it has been doing that for years too. It's still working. I do have to clean the vents more often. We make pilaf, rice and beans, sushi rice for handrolls etc in it. We use it an average of 4 days a week. Rice cookers save my sanity, such as it is. This is the best thing I can make in it besides plain rice. That being said I have seen enough recipes calling for similar that I would assume you can throw these ingredients in a crockpot on low for 8 hours and get similar results. I haven't tried it yet, so I don't know but it might work.
In your rice cooker put:
1 cup lentils
1 1/2 cup rice
3-4 cup water or broth
1 cup red or white wine or hard cider ( my favorite)
1 half head of garlic and 1 sauteed onion or 2 cleaned and sauteed leeks and 2 tb butter/ olive oil/ mixture to sautee them in.
1 lb chopped veg of choice (lately peppers from the freezer or chunks of squash form previous cooking)
1 handful frozen peas
1tb grated nutmeg
chives or scapes when available
1 tsp salt
a few grinds of black pepper
1/2 lb to 1 lb small cooking greens (little kale, dandelion,baby mustard, mizuna, cress,spinach, chard, caulifower leaves,whatever is popping up) washed
1/2 lb grated cheese (swiss, gouda, cheddar, parmesan...whatever)
4 oz sliced mushrooms or 5 dried shitake broken up into the rice cooker pot.
Throw everything but the cheese in. Stir. Put on a full cook cycle. adjust flavours to preference. Stir in cheese. wait 15 minutes, stir again....serve.
In your rice cooker put:
1 cup lentils
1 1/2 cup rice
3-4 cup water or broth
1 cup red or white wine or hard cider ( my favorite)
1 half head of garlic and 1 sauteed onion or 2 cleaned and sauteed leeks and 2 tb butter/ olive oil/ mixture to sautee them in.
1 lb chopped veg of choice (lately peppers from the freezer or chunks of squash form previous cooking)
1 handful frozen peas
1tb grated nutmeg
chives or scapes when available
1 tsp salt
a few grinds of black pepper
1/2 lb to 1 lb small cooking greens (little kale, dandelion,baby mustard, mizuna, cress,spinach, chard, caulifower leaves,whatever is popping up) washed
1/2 lb grated cheese (swiss, gouda, cheddar, parmesan...whatever)
4 oz sliced mushrooms or 5 dried shitake broken up into the rice cooker pot.
Throw everything but the cheese in. Stir. Put on a full cook cycle. adjust flavours to preference. Stir in cheese. wait 15 minutes, stir again....serve.
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