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19 July 2015 @ 02:43 am
Tonight's winning recipe -- took it to a party, sorry no pictures, we were all hungry and devoured it: Tuna-veggie Spread:

Tools:
1 food processor or blender
1 rubber or silicone spatula
1 knife
1 cutting board
1 bowl to serve it in

Ingredients:
1 can albacore tuna in water, drained
1 small can sliced black olives, drained
1 single-serving sheet of lavash, or roughly 1/2Cup of other bread or 1 pita)
1 small bunch fresh cilantro, about 1/4 cup.
1 medium green Bell pepper (capsicum pepper or sweet pepper or pimentón) seeded and coarsely chopped
1tsp turmeric
1tsp danajiroo (a blend of ground coriander and cumin, or 0.5tsp each)
1/4tsp chili powder
1/4tsp powdered ginger
1tsp ground mustard (English, not Chinese)
1tsp ground black pepper
1Tbs dried dill weed
1 large pickle, plus 1.5Tbs of the brine
2Tbs mayonaise
Salt to taste -- i used a lightly generous 1tsp of it.

  1. Put the bread and the cilantro in the bowl of a food processor and process into a fine meal.
  2. Next add the green pepper and process until incorporated.
  3. After that, add the spices and herbs and half the salt, process to combine.
  4. Next, add the tuna and mayonnaise and process to combine.
  5. Finally, in goes the pickle and brine, processing to combine.
  6. I stirred the olives in, but they could be processed in also.


Good with chips or bread. i think half an avocado could work instead of the mayo. It comes out green, and does not look like it has tuna in it.
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21 March 2015 @ 09:14 pm
So, no photo tonight -- it is delicious, but not very pretty. So, a story recipe it is.

I started by chopping up a pound of broccoli -- stems and florets separately. Florets into a small bowl, then diagonal-slice the stems to bite-size and put them in a large bowl. Next, slice and diagonal-slice about 8 ribs of celery to bite-size, add to the broccoli stems.

Next, peel if needed about a pound of carrots and diagonal-slice them to bite-sized, add to bowl with the stems and celery. Then mince three chilis, one of which is a habanero, add to bowl with the other veggies.

Now smash, peel, and chop 8 cloves of garlic. Follow up with 2 medium onions in a medium-coarse chop, both into the bowl with the other veggies.

Place an 8qt/10L pot on the stove on med-high heat. Before the pot is fully heated, pour in a healthy 1/3Cup of extra virgin olive oil -- it should shimmer -- then pour in the veggies and 3Tbs of salt. Yes, 3 tablespoons. Trust me, it's not too much with the chilis.

Stir all that around until the veggies release water, sweat for a bit then in goes 2Tbs of dried basil -- weirdly the last of herbs in the house; that's never happened before. Out of herbs, well i never. Stir to combine well, and let the basil hydrate in the oil.

While the veggies were sweating, i opened a nice bottle of Tempranillo from La Mancha, Castilla. Poured in half the bottle, and let it boil for 7 minutes to reduce a lot, stirring once or twice. Oh, remember that bowl of broccoli florets on the other side of the sink? Dump that on top of everything in the pot. Stir it in as you stir now and again while the wine reduces.

Once the wine reduced, in went an 822g can of tomato puree, and a 794g can of chopped tomatos, with liquid. Then i rinsed each can to about a half-can of water, and into the pot with the rinse water. Stirred to combine.

Finally, a pound of ziti, stirred in well. Boil for roughly 10 minutes, stirring now and again, more toward the end.

Voilà, a one-pot dish of ziti with veggie sauce. Wonderful. A bit of heat to make you sweat, but not leave your palate numb.
 
 
12 July 2012 @ 01:46 am
Dinner tonight: my great-great-grandmother's zucchini soup recipe. So simple, so Summer, so tasty! Good hot or cold, though my sister notes that the butter tends to resolidify after chilling, so you may want to warm it slightly to soften that if you care to.

4 medium zucchinis

1. Peel, split, seed, and grate
2. Boil in salted water until transparent
3. Add 2 Cups milk or so if needs thinning. Heat on low
4. Make roux with butter, flour, salt, pepper, onion, garlic until flour is browned, add while hot into soup and raise heat to boil.
5. Add 1/2-1 container sour cream to taste and boil about 15 minutes.

Vegan notes: The original recipe called for margarine, not butter, and the sour cream can be omitted. Soy and/or almond milk or coconut milk instead of dairy would be good. More oil-based roux will thicken instead of the sour cream and still yield a tasty result. I put scoops of a bulgur salad my sister made in a couple of bowls i had -- yum!

Meat notes: ham or chicken could be good in this i think.
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02 July 2012 @ 01:44 pm
Made some dumplings this weekend. Filling:

About 4 Cups of Red Sapchoy (as it was labelled at Lotte Plaza in Chantilly, VA) finely chopped
One bunch watercress, finely chopped
2 Full scallions, greens and whites, very finely sliced
Two full bulbs garlic and 1.5 Cups water chestnuts, minced together
4 thumbs of ginger grated, juice squeezed from the inedible fibers, all but the fibers added to the rest.
A package or two of wonton wrappers is needed also.

Tossed that all together very thoroughly and divided it into two bowls.
Added 1 lb tofu to one bowl, one pound basa fish, minced to the other. Mixed each by hand.

A scant Tbs in the center of each wonton wrapper, the fish ones i folded into triangles with the tips folded over toward center. The veggie ones i twisted into pretty little packets. Steamed them in bamboo steamers on cabbage.

Served with this sauce:

0.25 Cup soy sauce
a scant 0.25 Cup Korean sesame oil whisked in
~2 Tbs Shao Xing
3 healthy Tbs Rooster Brand Garlic Chili Paste
1Tbs unsweetened all-natural peanut butter.
Whisk it all together, add some chopped scallion greens.
 
 
06 June 2012 @ 01:58 pm
This is vegan.

1 400ml can coconut milk
1 pint blueberries
0.5 pint blackberries -- milled
1 Cup strawberries
1 Cup fresh pineapple
0.5 lemon, peeled and seeded
1 thumb fresh ginger
2 TBS yellow curry powder
2 TBS cocoa
2 tsp salt
3 TBS vinaigre de Jerez
Splash each of orange and apple juice

It tasted fine out of blender. It's in the fridge now to chill and let the flavours meld, and i'll see what it's like in a few hours or in the morning.

Next day, i added 0.25 Cup Bamboo Honey and 0.5 Cup unsweetened Almond/Coconut milk. A very nice fruit soup.
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01 June 2012 @ 12:36 am
Simple thing i threw together for an al fresco meal on Sunday, based on things on hand:

2 Lbs broccoli, stems cubed not larger than 1cm cubes, florets left mostly intact.
2 lemons, juiced
6 cloves garlic, finely chopped
6 Tbs Olive Oil
salt
0.5C Water

Saute the garlic and chopped stems in the oil with some salt, cooking until the stems start to look somewhat cooked and their color changes slightly, squeeze in the juice of 1 lemon, stir, then add the florets, stirring very well to combine. Just as the florets' color starts to change, add the juice of the other lemon, stirring very well, then add the water, cover and let braise for about 15 minutes. Excellent hot or cold. Warm, the stems come across as pickled, an the florets as bright and broccoli green flavored. Cold, it was totally excellent. Great for a picnic.
 
 
15 May 2012 @ 09:30 pm
As presented, this is ovo-lacto, but can be made vegan easily by using palm oil or other vegan solid fat instead of butter, apple sauce instead of eggs, and soy or almond milk instead of dairy milk.

A friend who cooks a lot and bakes some pinged me about muffins a while ago. Here is what i said to him:

This is my adaptation of the Basic Muffin from The Joy of Cooking. I use more flour and more butter than the original recipe. Original recipe uses 1.5C and a quarter stick respectively, but i like the volume from what i have below better with my pans.

Preheat oven to 425F, thoroughly grease a muffin tin -- i use palm oil, as i find it works better than butter, ymmv.


Recipe:

Melt half a stick of butter, and let cool while you sift together:

2C AP Flour
1-2 Tbs Baking Powder (I find 1.5-2 works best)
~0.25 tsp salt
1/8-1/4C sugar (optional, 1/3-1/2C for sweet)
(dry vanilla would go in this)

Stir the above to combine thoroughly.

Measure 1C Buttermilk or 1C Regular Milk plus 2 Tbs vinegar, and beat 2 eggs into that. (liquid vanilla would go in this)

I make a small well in the flour mixture, pour in the butter, then the the milk/egg mixture, mix to barely combine -- some dry bits are good. When about half-mixed, add 0.5 to 1C of mix-ins then stir to combine. You can add the butter to the milk-egg-vinegar mix, and pour it all in at once.

This makes 6 large or 12 small muffins. Bake for 15-20 minutes until browned as desired at the top.

For sweet muffins, i sprinkle some sugar on the top. For savories, some coarse salt or a light herb mix on top is nice.
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19 December 2011 @ 03:50 pm
Stewing Brussels Sprouts. Reached back into my childhood for this one -- cabbage was a staple growing up.

2 Lbs Brussels Sprouts, trimmed and halved
1 Very Large Onion halved and sliced
1 14 oz Can Sauerkraut
Hot Paprika -- you can use Sweet Paprika if you like.
Canola Oil, or other frying oil
Salt
1 29oz can of pureed tomatos

Cook onions in oil on med-high heat with a healthy pinch of salt, as they begin to release water, add the brussels sprouts, stirring to combine well so that all are coated in oil.

Let cook for several minutes on medium, and as the smell of brussels sprouts begins to waft up and the onions have softened, add the sauerkraut and stir well. Turn heat back up and let cook for 5 minutes, then stir well and let cook another 5 minutes before adding the paprika.

The house, well at least the kitchen, depending on your home, will smell of cabbage and sauerkraut in a happy way at this point.

Add a healthy 1/3-1/4 Cup of paprika -- the sauerkraut should turn red to reddish brown depending on the type used, and stir until the brussels sprouts have a visible paprika blush. Walk away for most of another 5 minutes, stirring now and again.

Add the tomatos, and rinse the can to the tune of a can and a half of water or broth of your choice. I used water and 2 OXO Vegetable bouillon cubes. Stir well, deglazing pan as needed.

Bring to a boil. Correct seasoning as it's heating to the boil to your liking. I added some more salt at this point to balance the spiciness, YMMV not least based on which paprika you use.

Once at boil, cover and cook a bit below medium, stirring occasionally until brussels sprouts are cooked.




Adding some whole caraway seeds along with the brussels sprouts i imagine would taste good, but i can't eat caraway, so i did not use any.

I plan to serve this over smashed potatoes, as grandma used to call them.

Sour cream stirred in near end would be delicious. tomhundleyrn doesn't much like dairy, so i'm not doing that this time, so he can haves some if he wants.
 
 
01 October 2011 @ 12:55 am
Equipment:
Large bowl
Cutting board
Knife
12-14 inch skillet or wok
Spoon or spatula for stirring in skillet/wok
measuring devices


Sauce:

1 28oz can whole peeled tomatos, crushed with your hand in a large bowl
Add:
2 Tbs chili garlic sauce (yummy condiment from the red rooster sriracha folks)
1 Tbs oyster sauce (There is vegetarian oyster sauce. Fish sauce would work too -- if you want to omit this, sub soy sauce paste)
1.5 Tbs soy paste (brown miso or red would work, white would taste weird)
2 thumbs ginger, juiced
2 Tbs ginger syrup
1 Tbs or so Sriracha -- i put in two squirts' worth
1 tsp salt
2 Tbs cornstarch

Stir all to combine thoroughly, add 1 Cup water, stir, set aside


Ingredients:

2 small onions, halved and sliced
equal volume of celery, sliced (i thinly sliced about 3 cm off a full stalk)
equal volume carrots, sliced (i thinly sliced 3 smallish carrots on the diagonal)
4 small cloves garlic, crushed and sliced
1 block tofu, cubed
Sesame Oil

Heat the skillet/wok over med-high to high heat. Once heated, put 2 Tbs sesame oil in the pan and swirl, add vegetables and stir-fry until onion is becoming translucent, then add tofu, stirring until heated. Once tofu is heated, pour in the sauce, stir to combine, bring to a boil, stirring occasionally until thickened, lowering heat to med-med-low part way through so tomato does not scorch, until thickened and slightly reduced, about half as long as the rice takes to cook. I started the rice in the cooker just after i added the sauce to the pan.

I served this over jasmine rice. The sauce comes out sweet, sour, and very slightly slightly spicy.

ETA: Ate the leftovers tonight and decided that about a half cup of cubed pineapple, unsweetened if canned, would be fabulous in this.


NOTE:

Want meat? For this dish, i suggest chicken or pork, but not duc nor beef. Cubed fish, or a variety of seafood would work with this recipe too.

Want no sugar? Sub sweetener of your choice for the ginger syrup, but triple the ginger juice in the recipe in that case.

Want low-carb? Use the whole grain of your choice, or skip the carbohydrate component completely.

Want no piquancy? Omit the Sriricha, but keep the chili garlic sauce. The chili garlic sauce is dilute enough to provide little heat on its own in this volume of sauce.
 
 
03 September 2011 @ 04:08 pm
From a friend via The New Moosewood Cookbook, sounds really good. I think you could omit the eggs and use Nayonnaise for vegan.

30 minutes to prepare, serves about 6
1Tbs.vegetable oil
1/2 cup minced onion
1/2 tsp. salt
1 1/2 cups chopped fresh green beans
2 hardboiled egs (yolks may be omitted)
1/2 cup chopped walnuts
1 to 2 Tbs white wine or 2 tsp fresh lemon juice
1 to 2 Tbs. Mayo
black pepper to taste
handful of fresh parsley

1) heat oil in small skillet. Add onion and salt, saute over medium heat for about 10 minutes. til the onion begins to brown. Add green beans and saute til they are tender (another 8-10 minutes)

2) Combine everything in a blender or food processor and grind into a uniform paste. (you can also chop or mash it by hand).

Serve as an
appetizer with crackers and raw vegetables. or as a great sandwich spread.
P.S. I added one clove of minced garlic and used lime juice instead of lemon juice. Hope you like it