Aji verde sauce
- 2 Jalapenos
- 1 bunch cilantro
- 1 clove garlic
- 1 lime (1T lime juice)
- 1T olive oil
- 1T huacatey paste (black mint)
- 1T aji amarillo paste
- 1/4C cotija
- 1/4t salt
- 1/4t pepper
- 1/2C mayo
- mostly from serious eats.
ajvar (red pepper spread)
The one I made. If you read through the comments. Ajvar is Macedonian and eggplant is not used. Roasted paprika (red peppers) with some oil. We’ll have to try that too. There is a similar dish a Bulgarian Kiopoolu made with Green pepper and tomatoes.
variation: 2 red peppers, 2 green peppers, 1 zucchini, 1 clove of garlic, 1 lime, olive oil, salt, pepper to taste. Roast the peppers and zucchini for 20 min. in broiler low and steam for 20 minutes covered. Puree and add lime, garlic, olive oil, salt, and pepper.
Red delicious apples (lots, enough to fill 4 quart pot), no sugar, just a cinnamon stick, 3 bay leaves, and sprinkle of citric acid. Slowly steamed in its juice and processed with food mill and slow cooked to reduce to butter. Apples came from Grey’s 5 weeks ago back in October. Bay leaves and citrate was my attempt to increase acidity. I could add more after the reduction. Would this work?
apple snail
I used the frozen ones, shelled and boiled and cheap, to make a chowder. They had no flavor despite not boiling them extensively. They were like chewing on rubber.
apricot pudding
Based on the cherry pudding recipe below. Mix 1/2 cup butter, melted, 1 cup sugar, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1 cup milk, 1 1/2 cups all-purpose flour, 1 teaspoon vanilla. Pour into a baking dish.
Cook pitted apricots in a sauce pan, > 2.5 cups. As much as you want. Sprinkle salt. Pour this mix over the base. Bake 350°F for 45 min.
apricot jam
About a pound of dry apricots. Hydrate overnight. The apricots should round up. Bring to boil, simmer for 30 minutes. Mash it up with a fork.
- Base: 1 egg plant, 1/4 cup (4 Tbsp) tahini, 1 lime, 3 garlic cloves, 1 tbsp olive oil, 1/4 cup brine cured olives
- variation 2: 1 egg plant, 2 tbsp tahini, 2 garlic cloves, 1/4 cup olive oil, 6 olives—mild and smooth.
- variation 2.1: 2 eggplants, 4 tbsp tahini, 4 garlic cloves, unknown amounts olive oil, 12 pitted Kalamata olives, 1.5 lime, 1tsp ground cumin—very similar to variation above, came out very smooth.
- variation2: 1 egg plant 2 tbsp tahini, 2 garlic cloves, 1 lime, 6 Kalmata olives and some brine, 1 roasted onion. Egg plant and onion were roasted together for 1 hr at 400°F.
- variation3: 2 egg plants, 1/2 cup tahini, 2 garlic cloves, 1 lime, salt, pepper, cumin, olive oil. Broil egg plants 15 min, and let it steam covered. Scrape out the inside and blend with the other ingredients.
bread: 6-3-3-13 (3-1.5-1.5-6.5) water, yeast, salt, flour
Baking dishes
- lavender dish: 5 cups
- small dish: 2 cups
6 slices bread, 2 tablespoons butter, 1/2 cup raisins, 4 eggs, 2 cups milk, 3/4 cup sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla
350°F 45 min. Tear up the bread, pour melted butter in 8 x 8 pan. Mix the other ingredients and pour on the bread, and bake.
Amy came with a large bag of bread ends from a bakery, Kneaders and said I’d love some bread pudding. This is my first attempt, I followed the recipe exactly for a change since we had everything, and it came out very good. The custard like feel was very nice. Between the five of us, it was gone in an instant as it came out of the oven.
Variations, soymilk, 2x scale up.
Almond milk: the water separated out, it tasted ok. Didn’t have enough eggs so substituted with mayo workable in a pinch. Between the two modifications this just did not come out as rich and eggy as usual.
Or Roasted, very simple and yummy. 400°F 35 min.
Butternut squash dip
- Cut in half, scrape seeds, and bake for 50 minutes at 350°F cut-side down on a greased sheet pan.
- Scoop out the squash into food processor.
- Add 2 Tbs. of tahini.
- Add 2 cloves of garlic
- Add 2 tsp of CHAAT powder
- Puree.
Variations: Aromatics and spices can be changed. Hold back on the strong spices and oils to enhance the sweetness of the baked squash.
I followed the recipe closely. The dough was dry, perhaps due to not enough butter or insufficient whipping, I added water to make the dough more sticky. It took 25 minutes of baking to start turning brown. The cookies were yummy. This was not enough.
Cabbage Soup
1 Cabbage, 1lbs carrots, 6 cloves garlic, 1 Onion, 1 stock celery, 28oz diced tomatoes, 28oz stewed tomatoes.
Add water to top of veggies, bring to boil, simmer ~30 minutes. Salt and add spices such as black pepper, chilis, oregano, onion powder, garlic powder to taste. Don’t boil to hell.
chana saag
Source: Swasthi’s recipes
Ingredients
- ~3 cups of cooked chick peas (1 cup dry)
- 3/4 inch ginger
- 2 cloves garlic
- 2 green chilis (3 dried arbol chilis)
- 1 cup diced onion (2 med. onion)
- 4~5 cups spinach (1 bunch)
- 1/4 cups cilantro leaves (1 bunch)
- 1 cup diced tomato (14 oz can)
- 3/4 teaspoon garam masala (1t)
- salt
- oil
Cooking
- Saute 3/4 inch ginger, 2 cloves garlic, several green chilis
- add 1 cup chopped onion
- add 4~5 cups spinach
- cool and blend
- blend 1/4 cup cilantro leaves
- saute 1 cup diced tomato
- salt, 3/4 teaspoon garam masala
- add ~ 3 cups cooked chana, 1.5 cups of water
- reduce heat and add the saag
chickpeas cooking in a rice cooker.
Soak 1 cup of chickpeas 6~18 hours. Drain, place in rice cooker, add 4 cups of water, and 1 bayleaf. Cook in the rice setting.
chili oil
Recipe 1 (by Lisa) Ingredients: 3 Tbs hot chilis (6 arbol = 1 Tbs crushed), 5 Tbs mild chilis (1 ancho = 3 Tbs crushed), 2 Tbs ginger (chopped), 3 cloves garlic (diced), 1 tsp salt, 1 C oil (neutral). Method: crush chilis, chop garlic and ginger, heat oil, mix aromatics, chilis, and oil and cook few minutes. Store at 4°C. Comments: use different chilis for heat and flavor.
- 18 arbol + 15 ancho: too much heat not enough flavor.
- 9 arbol + 20 ancho: Ancho (Rancho bulk) had moisture and difficult to crush.
Followed the recipe. Little bit too much water in the steaming step and the clams came out little tough. Otherwise this was delicious.
I added a whole can of unsweetened condense milk and the cookie dough was very soupy. Baked the macaroons for 30 minutes, I could have used a little bit more sugar.
2nd try with sweetened condense milk. The liquid ran a little, but the center came out just right. Need to cut back on the milk a little.
3rd try following the recipe. Baked it little too long. Had half a can of sweet condensed milk left. Used it to make a sweet yogurt sauce: 2 parts yogurt, 1 part SCM, sprinkle of garam masala.
Scale up based on 14 oz = 1.75 cups
- Coconut 2.5 cups -> 6.56 cups
- Flour 1/3 cup -> 0.87 cups
- Salt 1/8 tsp -> 0.33 tsp
- SCM 2/3 cup -> 1.75 cups/14oz can
- Vanilla 1 tsp -> 2.63 tsp
This came out a little too dry. Maybe b/c I couldn’t mix it well. This requires three cookie sheets.
coconut oatmeal raisin cookies
With minor modifications:
- Did not measure the butter, probably too little.
- Instead of raisins only, it was 3/4 cups each of raisins and cranberries.
- Dough was mixed in a food processor and was moved to a bowl after the addition of coconut, raisins, and cranberries. This did not mix well leaving 1/5 as dry crumbly dough. The left over was baked in a pie tin.
- Next time use a bigger mixing bowl and add some water to moisten the dough.
Final recipe: 1/2 cup butter, 3/4 cup white sugar, 1/2 cup brown sugar, 1 egg, 1 cup flour (all purpose unbleached), 1 cup rolled oats, 1 tsp baking soda, 1 tsp baking powder, 3/4 cup coconut, 3/4 cup raisins, 3/4 cup cranberries.
The cookies came out light, airy and good. Even the pie tin baked portion stuck together as a giant cookie.
Unintended variation (raisin cranberry cookie): The butter was according to recipe, tried to warm it up in the rice cooker and melted it. Everything was mixed with a hand mixer instead of a food processor, but forgot to add the coconut. The dough was moist as well as the finished cookie.
corn roasting
- With husk: 350°F x 30 min. on the rack
- Shucked: 400°F x 25 min. on a sheet
Dry stuff: 1.5 cups flour, 2 teaspoons baking powder, 1 cup sugar, 1/4 teaspoon salt.
Wet stuff: 1.5 cups ricotta (home made!), 3 eggs, 1 stick butter, 1 teaspoon vanilla.
Melt butter mix in the wet stuff. Pre-mix the dry stuff and mix into the wet mix. This turns into a paste. Fold in 1 cup of cranberries. Move the cake mix into a greased pan. Sprinkle 1/2 cup of cranberries on top. Bake for 50 min. at 350°F.
This is very similar to the rhubarb-sour cream cake
Crisp
- Crisp topping; for 8×8 (10×7) pan, with 5~8 C, 1~2 pints of fruit
- 1 C old fashioned oats
- 3/4 C brown sugar
- 3/4 C flour
- 2 tsp sweet spice mix
- 1/2 tsp salt
- 1/2 C butter (1 stick, coconut oil works also)
- Fruits
- 1 Tbs lime juice or 1 lime (skip for sour fruits)
- 2 Tbs corn starch
- 1/2 C brown sugar
- 1 tsp almond extract, vanila extract, or spice mix
- Fruits 4~8 Cups or 1~2 pints diced and macerated.
- Crabapples: 1 pints of cored, diced (don’t peel, skip lime juice, no maceration). The black trays hold ~3 Cups.
- Peaches: 8~10 medium peaches, diced, pitted or ~5 cups: no need to peel, no need to macerate
- Pears
- 4 small young pears = 1 pound
- 5 pounds came from April.
- 5 pounds of pear, 2.5 C of sugar, 2 limes (1/4 C )
- Peel, core, dice pear.
- Macerate overnight, the mixture of pear, sugar, lime juice.
- 1 C of Crabapple pectin and 2 tsp of sweet spice mix (nutmeg, alspice, cinamon)
- Cooking
- prepare and macerate fruits.
- melt the oil, mix the dry ingredients
- place crisp topping over macerated fruits
- bake 350°F for 55 min.
- Spice powder: 4 cumin, 1 turmeric, 2 coliander, 1 fenugreek, 1 nutmeg, 2 cinnamon, 1 chilli, 1 allspice, 1 clove (units, Table spoon, powder)
- Broth: 1 table spoon curry powder, 1 table spoon sugar, 2 cups stock, 1.5 table spoon soy source.
- Curry: 4 potatoes, 1 onion, 1 carrot.
- From Yeung Man (follow utube link).
- I doubled the recipe and eat it with rice. Very mild as the chillies were not too hot.
First make sure to identify the elderberries from water hemlock berries which are poisonous. I found mine in Millcreek canyon during the last week of August. I simplified my prep from the above link. The berries were taken off the stems, washed, crushed with a potato masher, brought to boil, simmered for 10 minutes, further mashed, and sweetened with sugar.
> 2 inch fresh ginger(peeled and diced), 2 carrots (peeled and diced), 3 stalks of celery (chopped), sauté in oil(butter, coconut, olive).
Add 4 cups of stock, e.g., veggie stock from 1 onion, 2 carrots, 2 celery stalks, 2 cloves of garlic, and 2 bay leaves.
Soy sauce or salt to taste. Bring to simmer and add shredded napa, for example.
green curry
- Ingredients: 2 cups (14 oz can) coconut milk, 2-3 Tbs. green curry paste, ~1 lb. seafood medley, 6 small egg plants, 2 kaffir lime leaves, nam bplah to taste, palm sugar to taste.
- Scoop out the cream from the coconut milk can, unshaken and about the top 1/3 of the can into a sauce pan. Medium heat until the oil starts to separate, add the curry paste in the oil and cook for few minutes. Add the rest of the milk.
- Bring to boil and add the egg plants and seafood. Return to boil and simmer for 5-10 minutes. Add the kaffir lime leaves, adjust the taste with nam bplah and palm sugar. Continue simmering until egg plants are tender.
- Recipe from “It rains fishes” by Kasma Loha-Unchit.
- I used 3 tbs spoons of curry paste (Mae Ploy) and this was just right for me but too hot for V & C. Coconut milk was Aroy-D brand.
Basic, any fresh herb, olive oil, acid, salt, and pepper. Optional, left over greens, aromatics, chilis, … Chop, blend, and let the oil, salt, acid do the work. Use the sauce on anything.
Tried this with canned Sichuan hot sauce (Taiwanese) instead of doubanjiang. It came out too salty and little lame. It needs work.
Hummus
- 2 cups of cooked chick peas
- 1/3 cup tahini (5.3 Tbs)
- 1/4 cup lemon juice
- 1/2 tsp salt
- 2 cloves garlic
- 1 Tbs olive oil
Notes
- cumin and/or paprika, pepper to taste
- Variations: orange juice, orange, nut butter, other beans.
- 2 cups dry cooks to 4.75 cups cooked
- 0.84 cup dry 2 cups cooked.
- black eyed peas, and red beans, soaked, cooked in 75 minutes.
- split peas, washed cooked in ~35 minutes.
- Favorite: 2.2 cups of cooked (1C dry) black-eyed peas, 1/4 cups (5Tbs) of tahini, 2 cloves garlic, 1 lime, 8 Kalamata olives (green olives), 2 tsps gram masala (1tsp Chaat), 2 arbol chilis,
Ikra
with eggplant
Henry Veggies are roasted, chopped, and sauted.
Heghineh Veggies are roasted, food processed, and sauted.
Alla Veggies are chopped, sauted, and hand blended
Main ingredients: 3 eggplants 2 pepper (mild chili, bell pepper) 2 onions
Optional ingredients: carrot (graded)
Main spices: garlic, chili, cumin
Variations: curry powder, bay leaves, cilantro leaves, parsley, paprika
Tomato paste: tomato paste, fresh tomatoes, tomato sauce, used half a 28oz can of tomato sauce
Procedure:
- Roast eggplant and peppers (400°F 1hr) (other veggies too)
- Scrape the inside of eggplant, remove pepper stems.
- Puree with food processor.
- Saute diced onions and garlic, puree
- Add veggie puree to onion and garlic.
- Add spices and tomato sauce
- Simmer ~15 min.
- Ingredients: 2 zucchini, 2 carrots, 1 onion, 4 cloves garlic, 2 bay leaves, 1 table spoon tomato paste, 1 can stewed tomatoes (original).
- variant: 4 mex. squash, 3 carrots, 1 onion, 4 c. garlic, 2 bay leaves, 2 teaspoons garam masala. 20 oz of tomato sauce.
- Cooking
- Saute and add table spoon of water and cook until soft.
- Add tomato sauce 20 oz.
- Mash up in food processor.
Tried the modified version suggested in the most critical review. 1 1/2 cups sugar, 1/4 cup butter, zest of 4 limes, 4 lime juice, and 4 eggs. Stir over low heat in a sauce pan, let it cool. This was good.
Alternative microwave version. 3/4 cup sugar, 3/4 cup lime juice (6 limes), 6~8 yolks, zest of 3 limes, 1/2 butter. These ratios are what I used based on what I had. Juice limes, add 1 volume of sugar, add egg yolks, and mix. Melt butter and to the mix. Microwave 1 min and mix. (Repeat microwave and mix until the mix turns into a curd). Add zest and mix. Let it cool.
Lobster bisque
Loosely based on this. Mostly my own improvisation. Lobster/veggie stock makes this very yummy.
Ingredients: 2 lobster tails, 2 onions, 2 carrots, 2 celery stalks, 6 cloves garlic, 3 bay leaves, 3 Tsp tomato paste, 3 Tsp butter, 1 Tsp paprika, 1 tsp thyme, 1 cup heavy whipping cream, black pepper, salt.
- Take the meat out of the shell by cutting the under side and ripping the meat out with hand. Keep everything including the liquid drippings.
- Saute the lobster meat in a pot with generous amount of butter. Heat high and 60s each side until nice brown mark. Take out and set aside.
- Place the lobster shells in the pot and saute 30 seconds each side.
- Add small amount of water and deglaze the pot.
- Add 4 cups of water and the drippings to the pot.
- Add 1 onion, skinned and halved.
- Add 1 carrot, washed and quartered.
- Add 1 stalk of celery washed and quartered.
- Add 3 cloves of garlic.
- Add 3 bay leaves.
- Bring the water to boil, and simmer for 20 minutes.
- Discard the solids.
- In a separate pan, saute in midium 1 onion (diced), 1 carrot(peeled and diced), 1 celery stalk (washed and diced), 3 cloves of garlic (peeled, diced), bay leaf, in butter. Let some of it brown.
- Add 3 table spoons of tomato paste and continue to saute in low heat.
- Add these two the stock pot.
- Deglaze the pan with stock and added to the pot.
- Add 1 table spoon of paprika, and 1 tea spoon of thyme.
- Bring the pot to boil and simmer for 15 minutes.
- Add the lobster meat and continue to simmer for 5 minutes.
- Blend with immersion blender.
- Adjust flavor with pepper and salt.
- Add heavy whipping cream.
- 4 dry shiitake mushrooms, simmer in 2.5 cups of water for 10 minutes. Chop the mushrooms. Save the water.
- 1 cup of cooked chickpeas, crush with fork.
- Green onion for garnish.
- 1 tofu medium to firm, cube
- 2 cloves garlic, chop
- A thumb sized fresh ginger, slice
- 2 teaspoon Szechuan pepper, dry roast and crush.
- Saute chick peas and mushrooms in 3 table spoons of chili oil, 2min.
- Add garlic and ginger, saute 1 min
- Add Szechuan pepper, 1 teaspoon chili pepper
- 2 Table spoons of Doubanjian
- Add mushroom liquid
- 1 teaspoon of sugar
- 1 Tablespoon of soysauce
- Splash of rice vinegar
- 1 Tablespoon of potato starch slurry
- Fold in the tofu.
- From Yeung Man Cooking
-
Variations
- 1.5T Doubanjan, 0.5T Black bean, 1T chilis, 0.5T Sz pepper, 1T soy sauce, 1t sugar from China Sichuan Food
- 2t Doubanjan, 1T Black bean, 0.5t Sz pepper, 2t soy sauce, 1t sugar from PBS
- 1T Doubanjan, 1T chilis, 1T Sz pepper, 0.25t sugar from The Woks of Life.
- 3T Doubanjan, 2t Sz pepper, 1t soy sauce, 1t sugar, 0.25 five spice powder from Omnivore’s Cookbook
- Constant: Doubanjan, Sz pepper and sugar.
Mascapone cheese
2 pints of HWC, diluted with 1% milk:
500 * 0.35 = (500 + x) * 0.25
500 * 0.10 = 0.25 x = 200ml
Juice from 1 lime. Heated to just below boiling, cooled, and chilled. Didn’t bother to filter. It came out heavenly.
I like this. Use whole cardamom with the pod, the husk won’t grind to powder but it won’t detract from the flavor. Just filter it out with the tea leaves.
2 star anise, 5 green cardamom, 12 cloves, 2 cinnamon sticks, 1 large piece of ginger, 1 tsp ~ 1 TSP peppercorns, 2 bay leaves
Miso Dengaku 味噌田楽
recipe 1: does not use mirin
- 2 Tbs miso
- 2 Tbs soysauce
- 1 Tbs rice vinegar
- 1 Tbs sugar
- 1/4 tsp salt
Chinese or Japanese eggplant:
- Cut in half length-wise and slit. Float in water face down to prevent oxidation. Pat dry.
- Roast in oil 400°C 30 min. Cut side up.
- Spoon miso glaze. Broil 3~4 minutes.
Variations: とうふ だいこん こんにゃく Recipe from Just One Cook.
- 12 guajillo chiles, roasted, skinned, stemmed and seeded
- 3 tomatoes, roasted and peeled
- 1/4 cup lard
- 1 onion, peeled and sliced
- 8 garlic cloves
- 1 stick of cinnamon torn into small pieces
- 1 tablespoon Mexican oregano
- 1/4 cup unsalted peanuts or unsweetened peanut butter
- 1 clove
- 1/4 cup masa
- 1 teaspoon cocoa powder
- 1/4 teaspoon thyme
- 1/4 teaspoon anise seeds
- 1/4 cup raisins, soaked in water to soften (optional)
- 3 peppercorns
- 4 cups chicken broth
Heat the lard in a large saucepan. Add in the onions and garlic and cook until translucent. In a blender, puree the peanuts then add in the oregano, cinnamon, anise, peppercorns, thyme and cloves and blend with the tomatoes. Puree to make a smooth paste. Add in the onions and garlic and puree again. Finally, add chiles to blender to puree into a smooth paste.
Add the chicken broth to the pot and add the pureed ingredients. Make a roux, by mixing the masa with a 1/4 cup of the chicken broth. Mix the roux into the broth and whisk until mixture is smooth. Add the pureed ingredients and simmer for 1 hour, covered and then simmer uncovered until sauce has thickened
Muhammara (Red bell pepper walnut dip)
Ingredients:
- 2 Red bell pepper (roast 425°F 30 min. turning and slightly charred with oil)
- 1/4 lbs walnuts (pan roast, about the volume of cream cheese container)
- 3/4 cup bread crumbs
- 4 Tbs olive oil (for roasting and adding later)
- 1 clove garlic
- 1 tsp dry Aleppo chili
- 2 Tbs pomegranate molasses (honey + lemon)
- 1/2 tsp sugar
- 1 tsp sumac
- 1/4 tsp salt
Instruction:
- Roast bell peppers remove the seeds.
- Roast walnuts.
- Combine pepper, walnuts, bread crumbs and other flavorings in a food processor.
Notes:
- Used regular molasses. Needs adjustment of acidity.
okra, roasted
Okra chopped in 1/3 inch slices, olive oil, salt and pepper, 425°F, 10~15 minutes.
peach cobbler
- Melt a stick of butter in the glass dish
- Mix: 1 Cup yogurt/milk, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 2/3cup flour, 1tsp sweet spices
- Pour the batter into the glass dish
- Pour peaches (~1 pint) and juice over the batter.
- Cook 350°F for 1h.
- Peaches: Skin, pit, slice peaches. Add 1 weight of sugar (8 peaches: 1 Cup sugar). Let it draw out liquid and gently mix. Cook briefly.
- Peaches
- 8~10 medium peaches, diced, pitted or ~5 cups: no need to peel.
- 1 Tbs lime juice or 1 lime
- 2 Tbs corn starch
- 1/2 C brown sugar
- 1 tsp almond extract
- No need to macerate
- 8×8 (10×7) pan
- 350°F 55 min.
- Crisp topping, 1 C old fashioned oats, 3/4 C brown sugar, 3/4 C flour, 2 tsp sweet spice mix, 1/2 tsp salt, 1/2 C butter (1/2 stick, coconut oil works also)
- For peach crisp in 8 x 8 (10 x 7) pan about 8 cups of macerated fruit.
- melt the oil, mix the dry ingredients
- place over macerated fruits
- bake 350°F for 55 min.
Pear Crisp and Pear Jam
- 4 small young pears = 1 pound
- 5 pounds came from April.
- 5 pounds of pear, 2.5 C of sugar, 2 limes (1/4 C )
- Peel, core, dice pear.
- Macerate overnight, the mixture of pear, sugar, lime juice.
- 1 C of Crabapple pectin liquid and 2 tsp of sweet spice mix (nutmeg, alspice, cinamon)
- Crisp topping, 1 C old fashioned oats, 3/4 C brown sugar, 3/4 C flour, 2 tsp seet spice mix, 1/2 tsp salt, 1/2 C butter (1/2 stick, coconut oil works also)
- For pear crisp in 8 x 8 (10 x 7) pan about 8 cups of macerated fruit.
- melt the oil, mix the dry ingredients
- place over macerated fruits
- bake 350°F for 55 min.
- 220°F at sea level. 1°F drop every 500 feet. Assuming 4500 feet, 209°F for set point
- At 205°F, the pear mixture became suddenly more viscous, so cooking was stoped.
- Pear crisp
- Pear jam
potato and leek soup
Veggie stock made as below, 5 carrots, 1 onion, 1 celery, 1 bulb of garlic, 1 apple, 3 bay leaves, 1 leaves from leak.
4 leeks and 6 potatoes were sautéed in 2 table spoons of butter. Veggie stock was added and simmered for 40 minutes. Partially blended with immersion blender. Salted, peppered, and a pint of cream was added. Came out very nice.
red bell pepper sauce
- 6 red bell peppers roast at 450°F for 35 min. (I did them on its side, broiled them 5 min.)
- 2 cloves of garlic
- 1 Tbs Chaat powder
- 4 Tbs yogurt
- salt
- Peel and deseed the peppers, puree all ingredients in a food processor, adjust flavor with salt.
- Inspiration: Chef Pachi here
1 red cabbage, 1 red onion, 1 lime, olive oil, salt, pepper.
Chop the cabbage, dice onions, mix, olive oil, squeeze lime, salt and pepper to taste. Variation: Sprinkle feta, Chopped olives, shaved carrots. Lemon. Keep it simple.
- Ingredients (original): 2 Tbsp. olive oil, 1 onion, finely chopped, 1 celery stalk, finely chopped, 1 carrot, finely chopped, 1 tsp. salt, plus more to taste, 2 cloves garlic, finely chopped, 1 tsp. ground cumin, 1 tsp. smoked paprika, 2 cups red lentils, picked over and rinsed until water runs clear, 6 to 8 cups broth or water, Extra virgin olive oil for garnish (optional).
- First attempt: Used brown lentils and water instead of stock. The lentils did not cook in 20 minutes, possibly due to altitude. Instead it was cooked for 40 minutes. There was something missing in the flavor department, I added 1 tsp. tomato paste, 1 tsp. Worcestershire sauce, 1 tsp. ground cumin, 1 tsp. Hungarian paprika. Blending the soup seems to enhance the taste.
- Second attempt: I followed the recipe closely this time. I changed the oil to coconut oil, increased ground cumin to 2 tsp. and smoked paprika to 1 tbsp. and reduced the water to 6 cups. The red lentils were cooked in 30 minutes. This soup had a mild flavor, but had a nice spicy taste that lingered. Try to eat the soup slowly.
- Lost count: This time it worked. Sauté 1 Large onion, 2 carrots, 1 celery stalk, 2 cloves of garlic, and 2 bay leaves in 2 table spoon of olive oil. Add 6 cups of water and 2 cups of washed red lentils bring it boil and simmer for 30 minutes. Add 1 table spoon of fresh paprika and 1 table spoon of fresh ground roasted cumin. Add salt teaspoon at a time until the flavor changes. Blend the soup with the immersion blender, partially.
- Variations: Tomatillos (6~8), Chilis. Tomatillos no chilis but reduce the water.
- Variation 2: based on cabbage potato dal recipe.
- Heat in olive oil, 4 teaspoons coriander seeds, 1+1/2 teaspoons of cumin seeds, 1 tablespoon of crushed chillies.
- Onion, garlic, celery, carrot saute with some baking soda and salt.
- Add 1 cup of moog dal and 4 cups of water. Bring to boil and reduce to simmer.
- Add 1 potato (diced), 2 teaspoons of turmeric, pinch of asafoetida
- Add 1/4 cabbage (shredded).
- Continue cook for 20 minutes and adjust flavor with salt.
Rhubarb cake
1 1/2 cups sugar, 3/4 cup butter, 3 eggs, 1 1/2 teaspoons vanilla, 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, 1 cup sour cream, 3 cups chopped rhubarb
- Heat oven to 350°F, grease 13×9 inch pan.
- Combine the wet stuff: sugar and butter, mix, add eggs, vanilla and beat until smooth
- Combine the dry stuff: flour, baking powder, baking soda, salt in another bowl and mix.
- Add the dry stuff and sour cream to the wet stuff. Add 1/3 of the dry stuff and 1/3 sour cream and mix.
- Coat the rhubarb with 1/4 flour and mix into the batter.
- Place in pan, bake 45~55 min.
- Try cranberries, crabapples, ….
Rhubarb Ricotta Cake
Dry stuff: 1.5 cups flour, 2 teaspoons baking powder, 1~1.5 cup sugar, 1/4 teaspoon salt.
Wet stuff: 1.5 cups ricotta (home made!), 3 eggs, 1 stick butter, 1 teaspoon vanilla.
Melt butter mix in the wet stuff. Pre-mix the dry stuff and mix into the wet mix. This turns into a paste. Fold in 4 large stalk of rhubarb (diced to about 1/2 inch). Move the cake mix into a greased pan. Sprinkle 1/2 cup of cranberries on top. Bake for 50 min. at 350°F.
Slightly too much for Linda’s large ceramic dish.
Rice pudding w/o egg
- 2 cups cooked rice, 3 cups milk, 1/2 cup brown sugar, 1 cup dried raisins, 1/2 tsp cinnamon, 1 tsp vanilla, 1/2 tsp cardamom
- 1lbs Tomatillos, 1/2 cup chopped onion, 1 tsp minced galic, 1 serrano pepper, 1TBS cilantro, 1TBS fresh oregano, 1/2 tsp ground cumin, 1.5 tsp salt.
- Steam in its own liquid for 15 min. Blend.
- raw version
- 1/2 pound small fresh tomatillos, husked and rinsed
- 1 large garlic clove
- 1 tablespoon chopped fresh serrano chile with seeds, or to taste
- 2 tablespoons chopped cilantro
Soy chorizo (recipe by Shannon)
- Main ingredients: 1 3/4 cups of TVP 2 cups broth 1/4 dried tomatoes 1/2 table spoon olive oil 1/4 cup red wine vinegar
- Wet flavour ingredients: 3 Tbs tomato paste 3 Tbs tamari 1/2 onion 3 cloves garlic
- Spices: 1 tsp cayenne pepper 1/4 tsp ancho chili powder 2 Tbsp oregano 1/2 tsp allspice 1/4 tsp clove 2 Tbsp paprika 1/2 Tbsp black pepper 1 tsp coriander 1 1/2 Tbsp cumin 1/2 tsp cinnamon
- Procedure:
- Hydrate TVP and dried tomatoes (chop)
- Saute onion and garlic
- Mix in TVP and tomatoes (dried and paste)
- Add in spice
- Essense: 1:1 TVP: liquids + (aromatics, tomato, spices)
Soba
- 1 cup buckwheat flour, 1cup all purpose flour, 3/4 cup water
- 味噌田楽のsauce: miso 2T, sugar 2T, sherry 1T, mirin 1T
- 田楽味噌: miso 2T, sugar 1T, mirin 2/3T 普通の赤味噌 白味噌の場合は砂糖を控える。
- 田楽味噌: miso 2T, sugar 1.5T, mirin 2T 八丁味噌
- Adjust the sugar according to taste. More sugar if the miso is intensely salty.
- 照り焼き 2T Soy sauce, 1T mirin, 0.5 T sugar, sprinkle MSG
- Ingredients: 3 cups of flour, 1 3/4 teaspoon salt, 1 1/8 teaspoons baking soda, 2 1/4 cups of butter milk
- Mix the dry ingredients (crush baking soda clumps).
- Add butter milk and mix. Don’t mix too much for chunky crust.
- Bake at 450°F, in dutch oven (lined with parchment), for 1 hr 5 minutes.
I broke off a chunk and added one volume of water. It was not quite deep enough and only a part of the block was in the water. After 20 minutes only the submerged part became soft. Added more water and left it sitting over night.
- 2/3 of block was soaked in pan of water. This was filtered through a strainer. Filtration was slow and I kept adding water to get most taramrind through. 4 Tbs. of sugar was added and boiled to reduce to about a cup.
- One dry packet of tamarind, hydrate with ~2 cups of water, bring to boil, simmer for 10 minutes. Strain into a new pan, use a ladle to push the fibers through the strainer. The curved bottom of the ladle and the strainer match and more effective than anything else. Reduce to desired thickness. Add sweetener to taste.
Tamarind curd
Modification of lime curd (above). 1.5 cups of sugar, 1/4 cups of butter, 1/2 cup of tamarind sauce, zest of 2 limes, and 4 eggs. Mix the first 4 ingredients and gently heat and adjust the flavor. Add the eggs and continue to heat until the mixture thickens to a slow bubble. Take it off heat and let it cool.
Tofu Tikka Masala (by Shannon)
Ingredients
Spice mix
- 1 Tbsp garam masala
- 2 tbsp paprika
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 3/4 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground turmeric
Tofu masala
- 12 oz extra-firm tofu (1 normal package)
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 inch ginger peeled and minced
- 2 green chili peppers finely chopped
- 1 red bell pepper diced
- 3 tbsp nutritional yeast
- 6 tbsp tomato paste (about 1/3 of 14 oz can)
- 2 cups cherry tomatoes quartered (or use 1 14-oz. can diced tomatoes, drained)
- 1 can full-fat coconut milk (1 and 3/4 cups)
- 2 tbsp white wine vinegar
- 1 tsp coconut sugar (optional – or use brown sugar)
- salt to taste
- freshly-squeezed lemon juice to taste, for serving
- chopped fresh cilantro (coriander) to taste, for serving
Procedures:
- Drain excess liquid from the tofu package. Wrap the tofu in several clean towels and place a heavy object on top of it. (Alternately, use a tofu press). Press the tofu for 10-15 minutes – to save time, I start this before I chop and prep other ingredients.
- Mix together all of the spices and set aside. Heat the coconut oil in a skillet over medium heat, and add the diced onion with a pinch of salt. Cook the onion, stirring occasionally, until translucent and starting to lightly brown, 4 to 6 minutes.
- Add the cumin seeds and cook for 60 seconds more. Add the garlic, ginger, and chili pepper, and cook for another 60 seconds. Stir in all of the spice mixture and cook, stirring constantly, just until fragrant, about 45 seconds.
- Add the bell pepper, nutritional yeast, and tomato paste, and cook for 2 more minutes, stirring frequently. Finally, add the tomatoes and stir well, scraping around the bottom of the pan. Cook for 3-4 minutes or until the tomatoes are starting to soften. Turn off the heat.
- Cut the pressed tofu into small cubes. Lightly spray or grease the bottom of your slow cooker. Add the coconut milk, white wine vinegar, and coconut sugar to the slow cooker, and stir to combine. Use a spatula to add all of the mixture from the skillet. Add the tofu and stir gently.
- Cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Alternately, cook under pressure in your Instant Pot for 10 to 15 minutes; or on the stovetop for about 30 minutes at a simmer, stirring occasionally.
- After cooking, season to taste with additional salt, and fresh lemon juice. Serve with rice or accompaniments of choice, garnished with fresh cilantro.
Notes
- This came out much red in color.
- 12 inch pan not enough space. Used the 14 inch non-stick pan.
- 1 tbsp of oil seem little low, the tomato paste did not spread until addition of coconut oil.
Veggie scrap stock:
- The trouble with this method is that if something comes out very good there is no easy way to reproduce it. This stock was sweet, sour, fruity, and had great flavor. It reminded me of a stock base in a Thai soup I once had. Fresh ingredients: 1 onion 1 garlic bulb 1 celery stalk 1 bay leaf. Scraps: 5 carrots 2 pears 1 potato peel 1 squeezed lime 1 mango peel and pit 2 seeds region of green peppers.
- Attempt 1 at reconstruction: Fresh ingredients: 5 carrots 1 onion 1 garlic bulb 1 celery stalk 3 bay leaves 1/2 lime. This came very close, not as sweet as before. The lime was bitter.
- Attempt2: Fresh ingredients: 5 carrots 1 onion 1 garlic bulb 1 celery stalk 1 bay leaf 2 apples juice from 1 lime . This was sweat and had a hint of sour.
- Had 3 bags of wild rice from MN.
- Started with the recipe to get the wild rice : water = 1:3 ratio, but didn’t follow the recipe much. 45 minutes cooking worked.
- Dry shitake mushrooms were used, rehydrated in warm water ~30minutes, used the brown liquid in the soup.
- Soup stock made from veggie scraps + onion, celery, 3 bay leaves, 3 cloves of garlic.
- Indian spices (cumin, cinnamon, coriander, bay leaves, asteofa ) extracted in 1 tbsp of coconut oil were used to give it flavor.
- Pinch of garam masala
- 4 tablespoons (1/4 cup) ground sumac
- 3 tablespoons dried thyme
- 3 tablespoons dried oregano
- 2 tablespoons toasted sesame seeds
- 1 teaspoon coarse salt
- 1/2 cup extra virgin olive oil
だし、だしっ、山形だし
- 1 cucumber
- 1/2 eggplant
- 10~15g ginger
- みょうが
- 4~5 大葉
- 2~3g 昆布
- 3 Tbs Soysauce
- 2 tsp みりん
- 0.5 Tbs vinegar
- 1 tsp sugar
Kona runs free 