Brussel sprouts on the stalk look like an amazing alien creature. They are green and most delicious in spring or early fall. Delicious alongside anything umame,as well as roasted potatoes they are also full of actual nutrients. They just went on sale for 50 cents a 6 oz bag at our local fruit market.
My two favorite methods are roasting or as a weird mixed slaw which is picnic safe as it contains no mayo:
Roasting
1. Preheat oven to 425F
2. Take 6 oz brussel sprouts Remove any funky leaves, then rinse.
3. Peel a thin slice off the the stump. Then Make an x in the stump. If very large, skip this step and slice head in half. If you want slice half a sweet onion in with this.
4.Drizzle olive oil (2 tb) on a casserole dish or roasting pan, add two cloves garlic sliced thin. Toss to coat.
5. Put in oven for 20 minutes turning half way through. Remove and salt to taste pref with a large flake salt.
6.Drizzle with one of the following dressing options and serve:
Maple Ginger Soy
3 tb soysauce (tamari for gf folks) ,2 tb maple syrup (honey works too) and 1/2 inch ginger grated plus a pinch of dried ginger. Mix allwith 1 tb water.
Lemon and oil:
Mix1/2 lemon's juice (2-3 tb) with 2 tb olive oil. Toss to coat. You could add 1-2 tb leftover pesto from another night.
Lemon soy
Mix Juice (3-4 tb) of a lemon with 3 tb tamari/soy sauce.
Butter and thyme/rosemary
Melt 3 tb butter , add 1 tb leaves removed from stalk.
Brussel slaw
1.Wash and remove stumps from 8 oz sprouts.Slice into shreds.
2.Wash and slice 2 green onions
3. Optional half a tart apple,cubed
4. 1 grated carrot
5. Optional 1 tb poppyseeds,
6. Optional4 oz fresh broccoli crown sliced into tiny florets. If choosing this option double the dressing.
7. Optional 1 oz. Bacon or coconut bacon or shredded parmesan, &/ or 1/4 tsp smoked salt
8. Optional 1/4 cup currants or raisins
9. 1/2 cup dried cranberries
10.2 tb walnuts, sunflower seeds or pecans
12.Dressing-follows below
13. Toss all together, S&P to taste
Dressing for Brussel slaw
Mix 1 Tb brown, whole or spicy mustard, with 3 tb maple syrup (or one of honey+1 of water), 3 tb cider vinegar, and 2 of olive,or sunflower oil.
Showing posts with label 30 minutes or less. Show all posts
Showing posts with label 30 minutes or less. Show all posts
Tuesday, May 10, 2016
Saturday, November 23, 2013
oat flour
In
my area oat flour is 3.50-5 dollars for a 22 oz bag, hence my
previous tendency to avoid making ground oat dishes despite really
liking them and of course the stellar nutrition of oats. A 32 oz
container if rolled oats is 1.30$. I'm not sure why it didn't occur
to me before that I could make that a 32 oz container of oat flour
for shortbread, cookies and quickbreads by using our old spice/
coffee grinder for 5 minutes. If you are celiac please make sure your
oats are gf as cross contamination in fields or on rollers is dangerous
for you. Since there are currently no gmo oats
on the market this means I can indeed go grab the cheapest rolled
oats and still not expose my household to that crap. We've barely
used the spice grinder since Rabbit got a burr grinder for coffee 2
years ago...except when I mix up packets of spice mixes like curry
powder or enchilada seasoning.
To make oat flour :
1. Wash the grinder cup and cover
really well. Spice smells will stick to oats like crazy. Allow to dry
well as introducing grains to dampness encourages mildew and mold.
2. Attach the basin and fill 3/4 full.
3. Press to grind until you reach the
desired texture, in my case about 30 seconds.
4. repeat until you have enough for the
next week or two's use or for the recipe
5. if storing make sure the jar or tin
is clean, airtight and dry
Monday, October 14, 2013
roasted plums(or other stone fruit)
Slice fruit in half
remove pit (I like to use a grapefruit spoon)
add some grated ginger or honey if you want
place in pan under broiler at 400 for 10 minutes
eat alone or with ice cream of choice or some cream and chopped nuts
remove pit (I like to use a grapefruit spoon)
add some grated ginger or honey if you want
place in pan under broiler at 400 for 10 minutes
eat alone or with ice cream of choice or some cream and chopped nuts
Crockpot Asparagus Corn Chowder
This is one of those long autumn nights, I know I'm going to have no time to cook so I'll do ahead AND clean out the fridge.
throw all this in a pot
2 ears corn removed from cob or 1 can corn...whichever is cheaper
1 poblano pepper
1/2 onion sauteed in 2 tb butter
1 tomato
we had 3 tiny sweet peppers also so those went in
1/2 tb cumin
1 tsp sage
1 tsp smoked salt
5 cups water or broth
1 tb cider vinegar
cook on low 8 hours in crockpot or simmer 20 min on stove in a pot
after fully cooked add a 1/2 cup cream or coconut cream (to the pot )before serving
Optional:
this is really flexible so use up your leftovers
you could run this through a stick blender
or add leftover pumpkin pack or bits of pumpkin from the freezer 1/2 cup puree
or 1/2 cup leeks(then skip the onions)
2 handfuls cooked frozen black eye peas or northerns for protein
those 3 tb of leftover salsa in a jar
other veggies like cauliflower
or sweet potatoes
peas,
green beans
for a porridgey texture add 1/2 cup cornmeal or polenta
basil (if it's still growing)
carrot coins? you get the picture.
Tuesday, June 18, 2013
hippy chow
I have a confession. Much of the time I don't have the time or cant be bothered to cook creatively, and have no money but some groceries. In these times I rely on hippy chow.
2 cups brown rice ( you set up the rice cooker last night , right?)
In skillet
1 bunch / 1/2 lb green vegetables such as kale, brussel sprouts, broccoli, chard or whatever,
and
1 sweet onion sliced
in 2 tsp olive oil
add 1/2 lb baby carrots or squash roasted last week while making nut loaf or red peppers, beets or some red or yellow veg (tomatoes are fruit, pick something else)
put out servings of rice and add veggie mixture
soy sauce (obviously in my case this is gluten free) and cheddar cheese to serve
vegans - add tofu or tempeh and some nooch.
Note...please keep in mind that rice grown in areas that are less traditional rice growing areas like MN and WI seem to have lower arsenic load than TX or SC rice because the soil was less likely treated before the arsenic ban back in the 70's. Buy it from a co-op and it's usually cheap too.
2 cups brown rice ( you set up the rice cooker last night , right?)
In skillet
1 bunch / 1/2 lb green vegetables such as kale, brussel sprouts, broccoli, chard or whatever,
and
1 sweet onion sliced
in 2 tsp olive oil
add 1/2 lb baby carrots or squash roasted last week while making nut loaf or red peppers, beets or some red or yellow veg (tomatoes are fruit, pick something else)
put out servings of rice and add veggie mixture
soy sauce (obviously in my case this is gluten free) and cheddar cheese to serve
vegans - add tofu or tempeh and some nooch.
Note...please keep in mind that rice grown in areas that are less traditional rice growing areas like MN and WI seem to have lower arsenic load than TX or SC rice because the soil was less likely treated before the arsenic ban back in the 70's. Buy it from a co-op and it's usually cheap too.
Monday, June 17, 2013
scape pesto
June is that magical time of year when your garlic bulbs even do pirouettes that spiral into pretty or delicious. The cress or the sorrel should also be booming because the full heat of summer has not yet hit. Your scapes will be best just as they come out of their first spiral. Any longer and you want to dice them for a stir fry or other steam cooked thing. As with all garden produce wash it well and check for insect damage , although garlic is repellent to most insect and is unlikely to be so afflicted.
1/2 chopped to fit your blender/food processor garlic scapes
1/2 cup sorrel(lemony), cress (peppery), spinach or chard (if using spinach or chard add 1 tb lemon juice.
1/2 smoked cheddar or other very sharp cheddar
1/4 cup olive oil
pinch salt
blend until a smooth paste
sequester in jar and cover with a thin layer of olive oil.
eat with bread, crackers,in risotto, with white beans, on apples, etc.
1/2 chopped to fit your blender/food processor garlic scapes
1/2 cup sorrel(lemony), cress (peppery), spinach or chard (if using spinach or chard add 1 tb lemon juice.
1/2 smoked cheddar or other very sharp cheddar
1/4 cup olive oil
pinch salt
blend until a smooth paste
sequester in jar and cover with a thin layer of olive oil.
eat with bread, crackers,in risotto, with white beans, on apples, etc.
Sunday, May 5, 2013
Laziest dinner ever. mushroom pizza
1. Wash a Portabella mushroom
2. You know that partial container of spaghetti sauce in the back of the fridge?
Check for ick and if not icky pour a few tb in the mushroom cavity
3. fill cavity with other tasty noms and top with cheese if desired. Put on a cookie sheet.
4.bake 10-15 minutes at 400 degrees or on a grill
5.You will need a knife and fork.Eat with salad....If you have the energy, otherwise just grab the carrot sticks.
2. You know that partial container of spaghetti sauce in the back of the fridge?
Check for ick and if not icky pour a few tb in the mushroom cavity
3. fill cavity with other tasty noms and top with cheese if desired. Put on a cookie sheet.
4.bake 10-15 minutes at 400 degrees or on a grill
5.You will need a knife and fork.Eat with salad....If you have the energy, otherwise just grab the carrot sticks.
Thursday, July 26, 2012
ful medames- egyptian style fava beans (vegan option/ gf)
While fava beans are a bit more effort than most other dried beans, the deliciousness and nutrient density of them more than makes up for the PITA factor. Fava beans have fiber, folate,and tend to be lower sodium even when canned. A bag shouldn't run you more than 2$ conventional 4$ organic. Do not attempt to crockpot fava beans unless they have been soaked overnight. Try to find haba style beans (pre peeled). If you cannot find haba style, peel the outer skin after soaking and before cooking for approximately 8 hours high in a crockpot or 3 on a stovetop. Once the beans are cooked this thing takes 15 minutes max. Yes, you can also make this from canned fava beans...and let's be honest I did tonight.
Peel and Slice 1 small red onion into pretty little rounds. You can use any sweet onion but I like how the red looks and it's the same price by the bag at our local market Or you can just use 3 green onions chopped up. If you choose those add them with the parsley.
Slice 3 cloves of garlic
Put the above in a pan with 2 tb olive oil and heat at medium until onions are translucent.
Optional: add 1 tb cumin seeds, a pinch of oregano or cinnamon or some red pepper flake.
Add 12 ounces mostly drained beans. Note: if you plan on mashing your ful leave in about a half cup of the liquid. I prefer mine unmashed.
Cook with onion mixture and the juice of 1/2 large or 1 small lemon until liquid is mostly evaporated.
Salt to taste or Salt after cooking. Mash, if desired.
Garnish with 1/2 bunch chopped parsley and tomato.
Crumble in 1 oz feta if you like. Drizzle on thinned tahini or Bakdoonisiya.
It won't taste quite right without some tahini flavour and the addition of tahini makes the favas a complete protein.
Eat with rice, chopepd cucumber and tomatoes, dill rice, pita,on its own, or with yogurt. Seriously, make the Bakdoonisiya if you have an extra 10 minutes.
Peel and Slice 1 small red onion into pretty little rounds. You can use any sweet onion but I like how the red looks and it's the same price by the bag at our local market Or you can just use 3 green onions chopped up. If you choose those add them with the parsley.
Slice 3 cloves of garlic
Put the above in a pan with 2 tb olive oil and heat at medium until onions are translucent.
Optional: add 1 tb cumin seeds, a pinch of oregano or cinnamon or some red pepper flake.
Add 12 ounces mostly drained beans. Note: if you plan on mashing your ful leave in about a half cup of the liquid. I prefer mine unmashed.
Cook with onion mixture and the juice of 1/2 large or 1 small lemon until liquid is mostly evaporated.
Salt to taste or Salt after cooking. Mash, if desired.
Garnish with 1/2 bunch chopped parsley and tomato.
Crumble in 1 oz feta if you like. Drizzle on thinned tahini or Bakdoonisiya.
It won't taste quite right without some tahini flavour and the addition of tahini makes the favas a complete protein.
Eat with rice, chopepd cucumber and tomatoes, dill rice, pita,on its own, or with yogurt. Seriously, make the Bakdoonisiya if you have an extra 10 minutes.
Wednesday, July 25, 2012
watermelon, feta, mint salad gf (vegan options)
Watermelon is a cheap sweet delicious source of fiber, hydration and flavour as well as being very cooling. So you get an enormous one because it's 29 cents a lb or something and you're not partial to beverages with chunks. (Not a problem for me but even then we have leftovers.)What will you do with the remaining half melon? Mint is under utilised in urban centers mostly because so many people don't realise how easy it is to grow. Feta packs a punch and is cheap mostly because of how little is actually used here (1$ for 1/4 lb of bulgarian feta) and because feta is cheap here. The silent workers here are parsley (flat leaf if you can...the texture makes a difference) and a lime. These both add lots of nutrients. I get my mint from the community garden we're in and parsley is 59 cents a bunch.(Note:mint stored in the freezer after rinsing is fine here). This also takes almost no time of effort and looks pretty. Thinking about bringing it to a wedding pot luck soon, in fact. The key is in the proportions.Do not store for more than a day or two as the results are mushy and gross after a weekend.
Cut 1/2 of a large watermelon into 1inch chunks (approximately). Save the rinds for pickles or if you are me remove the skin and add the grated white to the salad (time permitting).
Wash 5-6 sprigs of mint and 1/2 large bunch of parsley. Cut into tiny pieces with a pair of scissors. Kids can help with this. Put these in the bowl with your melon.
Add the juice of 1/2 a lime. Toss. Crumble 1/3 of that 1/4 brick of feta on your salad. Toss again. Chill on ice for buffets and the like.
You can also skip the feta if you are vegan or dairy intolerant. Cashew Parm also tastes good here.
Cut 1/2 of a large watermelon into 1inch chunks (approximately). Save the rinds for pickles or if you are me remove the skin and add the grated white to the salad (time permitting).
Wash 5-6 sprigs of mint and 1/2 large bunch of parsley. Cut into tiny pieces with a pair of scissors. Kids can help with this. Put these in the bowl with your melon.
Add the juice of 1/2 a lime. Toss. Crumble 1/3 of that 1/4 brick of feta on your salad. Toss again. Chill on ice for buffets and the like.
You can also skip the feta if you are vegan or dairy intolerant. Cashew Parm also tastes good here.
Friday, June 15, 2012
falafel waffles- prep method
I got sick of burning myself deepfrying and panfrying these guys. It also lowers the fat, I guess. Falafel is my friend. I eat it with chopped cucumber, onion,peppers and tomato. I also eat it dipped in hot sauce and maple syrup (Don't judge me.) or yogurt sauce which stays beautifully in the cups made by waffle irons.
Warm your waffle iron. Keep a thoroughly damp towel on a plate and another plate for your falafel waffles. Take about 10 oz quality falafel mix (check ingredients list for bulghur and modified food starch if you can't eat wheat) and mix as directed or as usual. If you are like me and add parsley, garlic and stuff. If you use homemade or doctored falafel dough run it through a food processor or stick blender first so it's not too chunky. Mix in two eggs thoroughly.You can also use flax goo instead of egg if desired (4 tb boiling water & 2 tb ground flax) or commercial egg replacer. Brush or spray olive oil on your waffle iron. Glop in 1/2 cup of your mixture (please measure). Allow to cook until steam stops pouring from the iron. The waffle should not begin to split ...If it does you need more time or to have less liquid. In any case removal of waffles sometimes requires assistance. Wood chopsticks make good unwedging tools. Place complete waffles on plate to cool. Repeat until batter is used up. If iron gets smoky or too crumb covered, steam the towel in the iron for about 30 seconds and resume. In the event of batch cooking or excess waffles (likely as they are quite filling) allow to cool completely wrap in bags and store in freezer up to 1 month. These can be warmed in a toaster or toaster oven.
Warm your waffle iron. Keep a thoroughly damp towel on a plate and another plate for your falafel waffles. Take about 10 oz quality falafel mix (check ingredients list for bulghur and modified food starch if you can't eat wheat) and mix as directed or as usual. If you are like me and add parsley, garlic and stuff. If you use homemade or doctored falafel dough run it through a food processor or stick blender first so it's not too chunky. Mix in two eggs thoroughly.You can also use flax goo instead of egg if desired (4 tb boiling water & 2 tb ground flax) or commercial egg replacer. Brush or spray olive oil on your waffle iron. Glop in 1/2 cup of your mixture (please measure). Allow to cook until steam stops pouring from the iron. The waffle should not begin to split ...If it does you need more time or to have less liquid. In any case removal of waffles sometimes requires assistance. Wood chopsticks make good unwedging tools. Place complete waffles on plate to cool. Repeat until batter is used up. If iron gets smoky or too crumb covered, steam the towel in the iron for about 30 seconds and resume. In the event of batch cooking or excess waffles (likely as they are quite filling) allow to cool completely wrap in bags and store in freezer up to 1 month. These can be warmed in a toaster or toaster oven.
Thursday, June 7, 2012
cooking gf noodles, also homemade gnocchi, quick dressed cellophane noodles
I love wheat style noodles but I hate gummy noodles. These things are pretty expensive and have a tolerance for error somewhat lower than most engineering schools. On the other hand noodles are awesome and allow us flexibility in cooking that is otherwise unreachable to most of us who are wheat free/ gf. My local grocery (Morse Fresh Market) has several varieties (because the guy who runs it is awesome) including these little 2 inch things that looks like tiny lasagna noodles made by Sam Mills (Pasta D' Oro) that taste like durum wide noodles , are GMO free, egg free, and don't give me breathing problems and claim to be low glycemic (not sure how)...Hooray! Stroganoff returns. They also make a macaroni some other shapes but sadly I haven't seen a spaghetti or a penne from them. When I need a Spaghetti I usually go for the Ancient Grains stuff. They are 3$ for a one lb sack. Sometimes I can't afford my special noodles so I actually go to the T Joes where they sell a passable corn pasta that does not respond as well to longer term refrigeration, submersion in soups or freezing,etc. What I'm saying here is that unlike wheat pasta there is a greater variety in what you can and can't do with various pastas and the variation between different brands is much more difficult to gauge. The Ancient Grains Quinoa (and corn) one freezes poorly but doesn't get gummy in a crock pot. The T Joe's is good under sauce but not in soup, freezer or long term cooking as it gets really gummy...but it's 1/2 the price. There are , however, several methods to make gf pasta less of a trial.
1. Set up your colander before you begin boiling. These things have a much smaller tolerance for overcooking because they are gf and the protein doesn't shelter the starch.
2. Set an alarm for 2 minutes before whatever the time on the bag is. Watch it, then taste it. If it's still too hard. Let it cook more. Check again in 30 seconds to one minute. For example the Pasta D Oro I was loving on earlier is gummy as heck at the 9 minutes suggested on the package. 7-7 1/2 is al dente.
3. Get it out of the water in under a a minute or it will get slimy.
4. The "throw it at the wall" test doesn't work. Ooh and cleaner walls.
5. If you only overcook it a little it will firm up if rinsed briefly under cool water. I know , this is the opposite of true for things with gluten.
6.Also rinse if you are planning on storing in fridge ,freezer or before placing in pasta salad. Mix in a tb of olive oil as they dry out really fast and easily.
7. Make sure all noodles are completely covered by sauce before freezing as they will dry out poorly otherwise.
Other noodles to play with
Cellophane noodles/glass noodles are pretty much a gf godsend if you make sure to check the package against wheat starch and coprocessing. They are made of mung beans and can be made in a dorm set up by simply submerging the noodles in question in boiled water for 2 minutes. Easiest thing ever. If it comes in a ramen type package check against wheat and msg. MSG is literally addictive, bad for you and is basically concentrated wheat protein evil in terms of triggering allergic response for celiac and wheat allergic people. Dress with some Sambal Olek (the chunky rooster sauce), a gf soy sauce if you want, add some cooked protein and some broccoli or another green. 15 minutes= tasteful meal for 4. You can serve them chilled with a dressing and some herbs too. These do not freeze well but given how quick they are I wouldn't bother. If you're sick it also is mild enough for soup and doesn't fall apart in water as much as rice noodles do if left sitting.I prefer the kind that bundles them straight up and down as opposed to the noodle nest bundles but this is truly a personal preference. I also like the kind with the pink net bag on the outside because then I get a free scrubby for washing dishes. Ball up the net into itself tie at end, leave orange plastic ring attached--->free dish scrubbie! If a bigger scrubby is needed add more old net bags (Such as those used for onions,garlic and apparently, noodles). They are also generally very cheap at Asian markets. I can generally get 4 packages of six bundles for under 2$.
Rice noodles...are simple and lovely and cook in about 7-8 minutes. Cook them seperately from your broth as otherwise it will cloud your soup and lend an unpleasant texture. Doesn't refrigerate well unless dressed with a sauce containing oil as it dries out even faster than corn gf noodles. Do not store rice noodles in your soup. It will be gross.
Soyflour noodles. Fiddly and unimpressive. Get very tough very easily and have a chemical flavor. I just don't like these.
Yam noodles a touch more expensive 1-2 servings run about 1.70$. To prepare drain and heat. These can be stored and cooked in soup. Do not attempt freezing. You may or may not like the slightly sweet flavour. I do.
Gnocchi- Store bought gnocchi is either overpriced or has wheat in it at this point. To make your own knead together 2 cups mashed potatoes or other starchy roots, 1 tb salt, and 3/4-1 cup gf flour. This has worked with chenna, the gf all purpose king arthur and sorghum flours. If you want a richer springier texture add an egg. If you want this to float add 1/2 tb baking soda.If you want herbs chop them fine before kneading them in.Don't worry about overkneading as that issue is typically more problematic for items with gluten. When it resembles playdough, dust a board with flour if making for later in the week.Roll out a few ropes of dough (like making a clay snake in preschool). If using immediately use a pair of scissors to cut into shorter segments. If you want ridges you can roll each piece over a fork but it's not really necessary. Drop into boiling water. Boil 3-5 minutes. Drain immediately. If making for later in the week roll in dusting flour and store in an airtight container for up to 1 week or freezer for up to one month. If frozen cook 5-7 minutes
1. Set up your colander before you begin boiling. These things have a much smaller tolerance for overcooking because they are gf and the protein doesn't shelter the starch.
2. Set an alarm for 2 minutes before whatever the time on the bag is. Watch it, then taste it. If it's still too hard. Let it cook more. Check again in 30 seconds to one minute. For example the Pasta D Oro I was loving on earlier is gummy as heck at the 9 minutes suggested on the package. 7-7 1/2 is al dente.
3. Get it out of the water in under a a minute or it will get slimy.
4. The "throw it at the wall" test doesn't work. Ooh and cleaner walls.
5. If you only overcook it a little it will firm up if rinsed briefly under cool water. I know , this is the opposite of true for things with gluten.
6.Also rinse if you are planning on storing in fridge ,freezer or before placing in pasta salad. Mix in a tb of olive oil as they dry out really fast and easily.
7. Make sure all noodles are completely covered by sauce before freezing as they will dry out poorly otherwise.
Other noodles to play with
Cellophane noodles/glass noodles are pretty much a gf godsend if you make sure to check the package against wheat starch and coprocessing. They are made of mung beans and can be made in a dorm set up by simply submerging the noodles in question in boiled water for 2 minutes. Easiest thing ever. If it comes in a ramen type package check against wheat and msg. MSG is literally addictive, bad for you and is basically concentrated wheat protein evil in terms of triggering allergic response for celiac and wheat allergic people. Dress with some Sambal Olek (the chunky rooster sauce), a gf soy sauce if you want, add some cooked protein and some broccoli or another green. 15 minutes= tasteful meal for 4. You can serve them chilled with a dressing and some herbs too. These do not freeze well but given how quick they are I wouldn't bother. If you're sick it also is mild enough for soup and doesn't fall apart in water as much as rice noodles do if left sitting.I prefer the kind that bundles them straight up and down as opposed to the noodle nest bundles but this is truly a personal preference. I also like the kind with the pink net bag on the outside because then I get a free scrubby for washing dishes. Ball up the net into itself tie at end, leave orange plastic ring attached--->free dish scrubbie! If a bigger scrubby is needed add more old net bags (Such as those used for onions,garlic and apparently, noodles). They are also generally very cheap at Asian markets. I can generally get 4 packages of six bundles for under 2$.
Rice noodles...are simple and lovely and cook in about 7-8 minutes. Cook them seperately from your broth as otherwise it will cloud your soup and lend an unpleasant texture. Doesn't refrigerate well unless dressed with a sauce containing oil as it dries out even faster than corn gf noodles. Do not store rice noodles in your soup. It will be gross.
Soyflour noodles. Fiddly and unimpressive. Get very tough very easily and have a chemical flavor. I just don't like these.
Yam noodles a touch more expensive 1-2 servings run about 1.70$. To prepare drain and heat. These can be stored and cooked in soup. Do not attempt freezing. You may or may not like the slightly sweet flavour. I do.
Gnocchi- Store bought gnocchi is either overpriced or has wheat in it at this point. To make your own knead together 2 cups mashed potatoes or other starchy roots, 1 tb salt, and 3/4-1 cup gf flour. This has worked with chenna, the gf all purpose king arthur and sorghum flours. If you want a richer springier texture add an egg. If you want this to float add 1/2 tb baking soda.If you want herbs chop them fine before kneading them in.Don't worry about overkneading as that issue is typically more problematic for items with gluten. When it resembles playdough, dust a board with flour if making for later in the week.Roll out a few ropes of dough (like making a clay snake in preschool). If using immediately use a pair of scissors to cut into shorter segments. If you want ridges you can roll each piece over a fork but it's not really necessary. Drop into boiling water. Boil 3-5 minutes. Drain immediately. If making for later in the week roll in dusting flour and store in an airtight container for up to 1 week or freezer for up to one month. If frozen cook 5-7 minutes
Tuesday, May 22, 2012
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!
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
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.
Tuesday, February 21, 2012
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.
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.
Monday, February 6, 2012
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.
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.
Thursday, November 10, 2011
universal pesto (vegan or cheesy) gf, cf
a blender or food processor
1 lg handful (1/2 ish) nuts or large seeds
1 0z aged cheese (or 1/2 oz tahini and 1 TB dry mustard)
1-2 oz herbs/aromatic greens
pinch salt and maybe pepper
2-4 cloves garlic
1 oz olive oil
------------------------------
Tonight I have crinkled cress and nasturtium leaves from our garden getting a bit wilty. If I had them and wanted this a touch spicier I could add radish leaves. If I wanted it mellower I could use spinach or chard. I could also use cilantro.
I will add 3 cloves garlic
and 1 oz cheddar (which I buy in bulk) and walnuts (which are yummy and sitting around)with salt pepper and olive oil. I will blend this until it's mostly uniform.
1 lg handful (1/2 ish) nuts or large seeds
1 0z aged cheese (or 1/2 oz tahini and 1 TB dry mustard)
1-2 oz herbs/aromatic greens
pinch salt and maybe pepper
2-4 cloves garlic
1 oz olive oil
------------------------------
Tonight I have crinkled cress and nasturtium leaves from our garden getting a bit wilty. If I had them and wanted this a touch spicier I could add radish leaves. If I wanted it mellower I could use spinach or chard. I could also use cilantro.
I will add 3 cloves garlic
and 1 oz cheddar (which I buy in bulk) and walnuts (which are yummy and sitting around)with salt pepper and olive oil. I will blend this until it's mostly uniform.
easy dosas (vegan, gluten/wheat free)
2 tb minced onion
sm handful cilantro (if on hand) chopped fine
1/2 tsp garam masala
1 tb cumin whole or half whole and 1/2 ground
salt to taste
1 cup chickpea flour(might be labeled as chenna, or garbanzo flour)
1/4 tsp paprika (if on hand)
up to 2 1/2 cups water
oil or butter
Mix all dry ingredients in a bowl, cilantro and onion
Slowly mix in water a bit at a time using a fork or whisk until the texture of crepe batter.
Pre heat skillet and lightly oil. Use 1/2 cup measure to ladle batter onto pan. Lift pan and rotate to spread batter (same as you would with a crepe). Allow to set until bubbles appear and firm up. Flip at this point. Roll and stack on plate to retain heat when done. Repeat until batter is done.
Serve with veg, bhaji, greens, fruit, pickles, scrambled eggs,or whatever or serve with soup or yogurt. Traditionally this is a breakfast or snack dish. These refrigerate up to a week.
sm handful cilantro (if on hand) chopped fine
1/2 tsp garam masala
1 tb cumin whole or half whole and 1/2 ground
salt to taste
1 cup chickpea flour(might be labeled as chenna, or garbanzo flour)
1/4 tsp paprika (if on hand)
up to 2 1/2 cups water
oil or butter
Mix all dry ingredients in a bowl, cilantro and onion
Slowly mix in water a bit at a time using a fork or whisk until the texture of crepe batter.
Pre heat skillet and lightly oil. Use 1/2 cup measure to ladle batter onto pan. Lift pan and rotate to spread batter (same as you would with a crepe). Allow to set until bubbles appear and firm up. Flip at this point. Roll and stack on plate to retain heat when done. Repeat until batter is done.
Serve with veg, bhaji, greens, fruit, pickles, scrambled eggs,or whatever or serve with soup or yogurt. Traditionally this is a breakfast or snack dish. These refrigerate up to a week.
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