Note: This recipe is from me. I didn't get it from another source.
I recently bought a bunch of stuff from Mountain Rose Herbs, and decided to throw some things together to make a body scrub. I was pleasantly surprised with the results.
2 parts sugar
2 parts rose petal powder
1 part jojoba oil
a few drops of bergamot essential oil
Mix together and rub into your skin in the shower. Rinse off.
About the ingredients:
· I used regular white sugar, but I wonder if brown sugar would be more moisturizing.
· Jojoba oil is supposed to be good for your skin, as it's chemically similar to human sebum.
· Bergamot has a lovely citrusy and floral smell; it's also used in Earl Grey tea.
It smells amazing, and I'm looking forward to using this during the winter when my skin is painfully dry and itchy.
Saturday, July 18, 2009
Creamy scalloped potatoes, vegan style
From FatFree Vegan Kitchen
Usually scalloped potatoes have to bake for an hour or so. I've cut the baking time by pre-cooking the sliced potatoes. But be careful--sliced potatoes can become over-cooked quickly.
2 pounds Yukon gold potatoes (I used 8 medium)
water, to cover
Paprika or white pepper
Salt (optional)
Sauce ingredients:
1 1/4 cups water
1 cup plain soymilk
1/2 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons raw cashew butter
1 teaspoon white miso
Place a large pot, half-filled with water, to boil while you prepare the potatoes. Using a mandolin, food processor, or a very steady hand, slice the scrubbed potatoes into 1/4-inch thick slices. They need to be a uniform size, so a mandolin is preferred.
When the water is boiling, add the potato slices and make sure they are covered with water. If not, add just enough to cover. Boil for 5-8 minutes, just until barely tender. Be very careful--they go from raw to falling apart in seconds. You do not want them to fall apart!
As soon as the potatoes are tender, remove them from the heat, pour them into a colander to remove the water, and rinse them with cold water.
Preheat the oven to 400 F.
Prepare the sauce by blending the sauce ingredients together, either in a blender or with a hand blender, until smooth.
Place the potato slices into an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or white pepper before adding the next layer. Stir the sauce, and pour it over all the potatoes. Sprinkle with paprika.
Easy Macaroni and "Cheeze"
From FatFree Vegan Kitchen
You can make this dish creamier by adding Earth Balance margarine. Try it the low-fat way first, and if you need it to be richer, add a little margarine to taste. This recipe is also low in sodium, so salt-lovers may need to add salt.
1 pound pasta (regular or gluten-free)
Blend together:
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste
Put the pasta on to boil according to package directions. While it's cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.
Note: My daughter likes her macaroni a florescent yellow, so I usually add more turmeric.
Jook or congee
From David Lebovitz
Six to eight servings
Jook also goes by the name congee, a word which doesn't sounds appealing to me. (Kinda like, "Would you like some gruel?"...um, no thanks...) A Chinese cook I worked with told me that jook means "arrow." I don't know if that's true, but whenever I drink a bowl, I feel like it hits the bulls-eye.
1. Take 1 cup unrinsed short grain rice, and put it in a big pot with 8 cups of water and 2 cups chicken stock(or use all water, if you don't have stock). Let it simmer for about an hour or so, over low heat, until the rice is completely soft and swollen.
2. Meanwhile, soak a large handful of dried Chinese mushrooms in boiling water or shaoxing, and let them sit until soft. Firmly squeeze out the liquid, trim off any hard stems and thinly slice the mushrooms. Then dd them to the pot along with a 2-inch (5cm) piece of fresh ginger that you've peeled and minced.
3. At this point, you can add...
-frozen or fresh peas
-diced chicken or turkey breast, cooked or uncooked
-cubes of lap chong (Chinese sausage) or slab bacon, cooked or uncooked
-finely-diced carrots
-raw peeled shrimp
-a big dash of fish sauce (see Note)
4. Then I simmer the soup for about thirty minutes more, to meld all the flavors. So much depends on the rice that it's hard to note exact cooking times. But this is rustic fare, so just use your judgment and cook it until the grains of rice are very plump and tender and the ingredients look happy together. When done, the jook should be soupy and runny, not thick enough to hold a spoon. But there's no standard for jook-consistency, so it's right when it's as you like it.
5. Possible garnishes are sliced scallions and/or cilantro. I am a big fan of frying cubes of bacon until crisp them and adding them to each bowl of soup. Smoked tofu, cut into cubes, would work for a vegetarian bowl. Scatter a few roasted peanuts on top, or finish with deep-fried shallots.
Jook will thicken if refrigerated, so just thin it with more water or stock if you store leftovers in there. Although this makes a great lunch or dinner, it's popular with some folks for breakfast, too.
Six to eight servings
Jook also goes by the name congee, a word which doesn't sounds appealing to me. (Kinda like, "Would you like some gruel?"...um, no thanks...) A Chinese cook I worked with told me that jook means "arrow." I don't know if that's true, but whenever I drink a bowl, I feel like it hits the bulls-eye.
Don't try to stick too close to the recipe; use it as a springboard for what's available. Like the dried mushrooms, for example, could be swapped out with some fresh, sautéed ones. I've given some suggestions, but like most soup recipes, this lends itself to plenty of customization.
1. Take 1 cup unrinsed short grain rice, and put it in a big pot with 8 cups of water and 2 cups chicken stock(or use all water, if you don't have stock). Let it simmer for about an hour or so, over low heat, until the rice is completely soft and swollen.
2. Meanwhile, soak a large handful of dried Chinese mushrooms in boiling water or shaoxing, and let them sit until soft. Firmly squeeze out the liquid, trim off any hard stems and thinly slice the mushrooms. Then dd them to the pot along with a 2-inch (5cm) piece of fresh ginger that you've peeled and minced.
3. At this point, you can add...
-frozen or fresh peas
-diced chicken or turkey breast, cooked or uncooked
-cubes of lap chong (Chinese sausage) or slab bacon, cooked or uncooked
-finely-diced carrots
-raw peeled shrimp
-a big dash of fish sauce (see Note)
4. Then I simmer the soup for about thirty minutes more, to meld all the flavors. So much depends on the rice that it's hard to note exact cooking times. But this is rustic fare, so just use your judgment and cook it until the grains of rice are very plump and tender and the ingredients look happy together. When done, the jook should be soupy and runny, not thick enough to hold a spoon. But there's no standard for jook-consistency, so it's right when it's as you like it.
5. Possible garnishes are sliced scallions and/or cilantro. I am a big fan of frying cubes of bacon until crisp them and adding them to each bowl of soup. Smoked tofu, cut into cubes, would work for a vegetarian bowl. Scatter a few roasted peanuts on top, or finish with deep-fried shallots.
(Jennifer brought me some amazing deep-fried onions from the south of France, which are the 'local' version of French fried onions.)
Note: To me, the dash of fish sauce is pretty much obligatory to add to the jook, in my opinion, and adds an elusive background flavor. If you don't have any, add a sprinkle of salt. If you want to be more egalitarian, bottles of soy sauce, chile paste, and sesame oil can go on the table so folks can help themselves. I don't like soy sauce, though, since too much of it quickly overwhelms everything else in the soup.Jook will thicken if refrigerated, so just thin it with more water or stock if you store leftovers in there. Although this makes a great lunch or dinner, it's popular with some folks for breakfast, too.
Nigerian Suya
From Dutch Girl Cooking
Some time ago, I happened upon a dish called ‘Suya‘. It looked utterly fantastic! Not having heard of it before, I googled it. Found several recipes and -even though most of them were different- they all had one thing in common; simplicity. Later on I learned Suya is a very popular Nigerian barbecued street food that you can mainly find at night.
Now depending on where you live, you may call this satay, kabob or even simply ‘meat on a stick’. However, what makes Suya stand out from all those other grilled ’meat sticks’ is the use of a special peanut spice rub. It gives the chicken (or meat) a unique flavor, fragrance and texture.
The ingredients are simple and pure -precisely how I like it- but don’t let the simplicity fool you because it’s one of the most flavorful ways to prepare chicken/meat. Because of the simpleness you should have no problem assembling the ingredients, no matter where you live. Chances are, you already have everything you need in your pantry.
Over time I tweaked the ingredients a bit, so what you see here is the recipe as I like it best. Just add or subtract whatever you like.
Holiday scalloped potatoes, with real cream
From Tastefully Done
This one is from Cook's Illustrated and it's really rich and creamy...not really for weeknights, but perfect for Easter/Christmas. I think the food processor is a necessary tool for getting the potatoes the right size...
Serves 8 to 10. Published February 1, 2005.
For the fastest and most consistent results, slice the potatoes in a food processor.
Ingredients
2 tablespoons unsalted butter
1 small onion , minced
2 medium cloves garlic , minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes , peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
Instructions
1. Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.
This one is from Cook's Illustrated and it's really rich and creamy...not really for weeknights, but perfect for Easter/Christmas. I think the food processor is a necessary tool for getting the potatoes the right size...
Serves 8 to 10. Published February 1, 2005.
For the fastest and most consistent results, slice the potatoes in a food processor.
Ingredients
2 tablespoons unsalted butter
1 small onion , minced
2 medium cloves garlic , minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes , peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
Instructions
1. Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.
Peanut flavored potatoes
From Dutch Girl Cooking
Okay, so sometimes I’m definitely a few sandwiches short of a picnic, but I do have my moments! Oh yes, I do! This is one of them!
This recipe has been brooding in my mind for some time now. I have this thing for incorporating peanut butter into my recipes; it really adds depth to meat, chicken and even soups and stews come to life when you add a slight hint of peanut flavor to them. Or at least I like to think it does. I’ve created lots of ‘peanut dishes’ over the years, but mainly meat or chicken based recipes.
I’ve got my Nigerian Suya with chicken and regular peanuts, which is yummy. And my Ghanaian peanut soup, Indonesian Chicken Salad as well as my Indonesian Steak Sandwich all call for peanut butter. I guess it’s safe to say I’m a bit of a peanut freak.
This time I wanted to see if I could get a little peanut flavor into a simple side-dish as well. Especially with BBQ season right around the corner, and well, a BBQ without a few good side-dishes is no BBQ to me. Then it hit me! I absolutely love satay sauce with my fries or even on top of my baked potatoes. Why not bake them together to begin with?
You’re gonna love me for this one, mark my words!
Ingredients:
1 pound potatoes
3 tbsp peanut butter
5 tbsp chicken broth
1/8 tsp ground ginger
1/4 tsp curry powder
1 small chili pepper
2 tbsp soy sauce
1 garlic clove
1 tsp sugar
1 tsp oil
Directions:
Peel, wash and dice 1 pound potatoes. Cut them in about 1 1/2 inch pieces.
Parboil them in generously salted water until slightly fork tender but not cooked all the way through. You’re aiming for potatoes that still have a little bite to them, so to speak. I popped mine in the microwave and gave them about 10 minutes. (zout means salt, in case you were wondering:)
I like it real spicy, so I’ve de-seeded and chopped a small green chili pepper. Feel free to tone it down a little if this is too spicy for you—you can also use a pinch of cayenne, but you do want to have a little kick to the potatoes later on, so don’t leave it out all-together.
Grate or mince a large garlic clove as well. Two if you’re really into garlic, or when you have a serious vampire problem in your neighborhood.
I’ve combined 3 heaping tbsp peanut butter, 1 tsp oil, 2 tbsp soy sauce, a heaping 1/8 tsp ground ginger, 1/4 tsp curry powder and 2 tbsp chicken broth with each other. To keep this a vegetarian dish, simply replace the chicken with vegetable broth.
Start whisking until you end up with a thick paste.
Add the minced chili pepper and garlic and stir it in.
Finally, add 3 more tbsp chicken (or vegetable) stock and 1 tsp (or more) sugar and stir to combine.
In the mean time, back at the mansion… the potatoes should be done. Well, not done done. You should be able to pierce them with a fork, yet feel they’re still slightly undercooked. Drain them and dab them dry.
Transfer them to a baking dish where they’ll fit snugly together, yet won’t be stacked on top of each other. Pour the peanut dressing in there and coat every potato with it. The rest will lurk at the bottom. Pop them in a pre-heated oven and bake at 350F (175C) for 45 minutes.
Flip them over every 15 minutes or so. This to prevent the peanut sauce on top from burning and to make sure they’re evenly coated with peanut flavor.
Roughly 45 minutes and 3 turns later, they should have a nice brown peanut layer to them. If you want to give them a little extra tan, turn on the grill for an additional 5 minutes.
Garnish with chopped parsley, serve them, sit back and check out the faces of people taking their first bite… it’s fun! I’m easily amused. These babies taste every bit as good as they look!
Okay, so sometimes I’m definitely a few sandwiches short of a picnic, but I do have my moments! Oh yes, I do! This is one of them!
This recipe has been brooding in my mind for some time now. I have this thing for incorporating peanut butter into my recipes; it really adds depth to meat, chicken and even soups and stews come to life when you add a slight hint of peanut flavor to them. Or at least I like to think it does. I’ve created lots of ‘peanut dishes’ over the years, but mainly meat or chicken based recipes.
I’ve got my Nigerian Suya with chicken and regular peanuts, which is yummy. And my Ghanaian peanut soup, Indonesian Chicken Salad as well as my Indonesian Steak Sandwich all call for peanut butter. I guess it’s safe to say I’m a bit of a peanut freak.
This time I wanted to see if I could get a little peanut flavor into a simple side-dish as well. Especially with BBQ season right around the corner, and well, a BBQ without a few good side-dishes is no BBQ to me. Then it hit me! I absolutely love satay sauce with my fries or even on top of my baked potatoes. Why not bake them together to begin with?
You’re gonna love me for this one, mark my words!
Ingredients:
1 pound potatoes
3 tbsp peanut butter
5 tbsp chicken broth
1/8 tsp ground ginger
1/4 tsp curry powder
1 small chili pepper
2 tbsp soy sauce
1 garlic clove
1 tsp sugar
1 tsp oil
Directions:
Peel, wash and dice 1 pound potatoes. Cut them in about 1 1/2 inch pieces.
Parboil them in generously salted water until slightly fork tender but not cooked all the way through. You’re aiming for potatoes that still have a little bite to them, so to speak. I popped mine in the microwave and gave them about 10 minutes. (zout means salt, in case you were wondering:)
I like it real spicy, so I’ve de-seeded and chopped a small green chili pepper. Feel free to tone it down a little if this is too spicy for you—you can also use a pinch of cayenne, but you do want to have a little kick to the potatoes later on, so don’t leave it out all-together.
Grate or mince a large garlic clove as well. Two if you’re really into garlic, or when you have a serious vampire problem in your neighborhood.
I’ve combined 3 heaping tbsp peanut butter, 1 tsp oil, 2 tbsp soy sauce, a heaping 1/8 tsp ground ginger, 1/4 tsp curry powder and 2 tbsp chicken broth with each other. To keep this a vegetarian dish, simply replace the chicken with vegetable broth.
Start whisking until you end up with a thick paste.
Add the minced chili pepper and garlic and stir it in.
Finally, add 3 more tbsp chicken (or vegetable) stock and 1 tsp (or more) sugar and stir to combine.
In the mean time, back at the mansion… the potatoes should be done. Well, not done done. You should be able to pierce them with a fork, yet feel they’re still slightly undercooked. Drain them and dab them dry.
Transfer them to a baking dish where they’ll fit snugly together, yet won’t be stacked on top of each other. Pour the peanut dressing in there and coat every potato with it. The rest will lurk at the bottom. Pop them in a pre-heated oven and bake at 350F (175C) for 45 minutes.
Flip them over every 15 minutes or so. This to prevent the peanut sauce on top from burning and to make sure they’re evenly coated with peanut flavor.
Roughly 45 minutes and 3 turns later, they should have a nice brown peanut layer to them. If you want to give them a little extra tan, turn on the grill for an additional 5 minutes.
Garnish with chopped parsley, serve them, sit back and check out the faces of people taking their first bite… it’s fun! I’m easily amused. These babies taste every bit as good as they look!
Vegan Chinese dumplings
From Hey, that tastes good!
I spent the better half of the morning grumbling to myself about how I'm not allowed (my own rule) to bake anything until that cake in the fridge is gone. I've been thinking about cookies, and had some really great ideas, but seriously? I can't make three dozen cookies for the two of us until that cake is gone, or else it won't get eaten, and I will be so bummed.
Vegan Dumpling Wrappers
I spent the better half of the morning grumbling to myself about how I'm not allowed (my own rule) to bake anything until that cake in the fridge is gone. I've been thinking about cookies, and had some really great ideas, but seriously? I can't make three dozen cookies for the two of us until that cake is gone, or else it won't get eaten, and I will be so bummed.
So I was cruising around the internet (or, Google Reader) and saw Ellen over at I am Gluten Free had made some dumplings. Oooooh I love dumplings. I haven't made my own wrappers before, I've been meaning to make Kate's for a while but haven't gotten around to it (mostly because hers have gelatin and I rarely use gelatin). I've made dumplings from a mix from the Asian grocery store before, but never from scratch. Oh these were easy. I used the tofu filling Ellen made, it was delicious. You can also use pork (I usually do) with about the same mix of ingredients, plus a splash of fish sauce.
Vegan Dumpling Wrappers
1/2 c tapioca starch
1/2 c fine rice flour
3/4 t xanthan gum
1 T oil
5-6 T cold water
Whisk together the starch, flour, and xanthan gum. Add the oil and then 5 T of the water. Mix by hand until everything comes together, adding more if needed. Sprinkle your work surface with sweet rice flour, roll into a ball, and cover with a damp paper towel. Follow Ellen's directions to make wrappers, or pinch off balls a bit smaller than a quarter and flatten in your palm, then add a teaspoon or so of filling and pinch closed. Steam in a bamboo steamer, or put dumplings in a pan and add enough water to go 1/4 of the way up the dumplings, cover, and cook over medium heat until water is evaporated, then add some oil to the pan (use a nonstick pan, I learned the hard way), shake around the dumplings to coat, and cook each side until browned. Serve with dipping sauce of your choice (see below for my choice).
Maked about a dozen dumplings, you can double (or triple or quadruple) the recipe, which I would recommend since you're going through all the effort of making dumplings, you might as well make a ton. Stick any extras in the freezer lined up on wax paper on a cookie sheet, freeze until hard, then stick in serving-size bags. Steam frozen dumplings a few minutes longer than fresh ones.
Dipping Sauce for Dumplings
This is more a method than an actual recipe
1 part soy sauce
1 part rice vinegar
1 part chinese cooking wine
big plop of chili garlic sauce
a chopped up scallion or two
a light drizzle of sesame oil
1 minced garlic clove
a chunk of minced ginger
Whisk everything together, let sit an hour or so if you have time. Divide into small bowls for dipping dumplings in.
Chicken and dumplings I
From Ye Olde Gluten Free Blogge
Many of you will remember the GF Dumpling episode back in March (http://crystalstair.wordpress.com/2008/03/10/review-arrowhead-mills-gluten-free-all-purpose-baking-mix/). Well, I’ve been inspired by Gluten Free Cooking School to take one of their biscuit recipes and make it in to dumplings. These dumplings are SO MUCH BETTER than the ones from Arrowhead Mills. (Sorry AHM).
Yeild: 5 qts
Ingredients:
Approx 1 lb bite sized chicken bits of your choosing
9 cups water
3 tblsp chicken flavored bullion
1 tblsp. black pepper
1 tsp. cayenne pepper
1/2 c. + 2 tblsp white rice flour
1/2 c. coconut flour
1/2 c. + 6 tblsp sorghum flour
2 tsp. baking powder
2 tsp salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of butter (melted)
1 1/4 c. buttermilk
1 1/4 c. water
1 egg, beaten
1 tblsp. black pepper
1 tblsp. poppy seeds
2 tsp. dried sage
Directions>>
1. In a 5 qt (or larger!!) stock pot, dump in raw chicken chunks, water, 1 tblsp. pepper, 1 tsp. cayenne, 3 tblsp. chicken bullion and bring to a boil. (NOTE: This can be done with almost any combination of spices, we like pepper, cayenne, sometimes garlic and ginger… but about anything will work, whatever floats your boat, just don’t forget the bullion)
2. Mix up the dumplings in the meantime in the following order: all dry ingredients in to your workbowl (this is easier with a mixer), stir to combine and work in some air. Then add melted butter, stir. Next, milk, water, egg (previously beaten, please). Stir until dough comes together. Then add pepper and sage and poppy seeds (or whatever seasonings float your boat).
3. Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kichen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings seperated from older ones to prevent stickage and fusion. This gets a bit tricky as the pot gets full. When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.
4. Garnish and serve. YUM!
Many of you will remember the GF Dumpling episode back in March (http://crystalstair.wordpress.com/2008/03/10/review-arrowhead-mills-gluten-free-all-purpose-baking-mix/). Well, I’ve been inspired by Gluten Free Cooking School to take one of their biscuit recipes and make it in to dumplings. These dumplings are SO MUCH BETTER than the ones from Arrowhead Mills. (Sorry AHM).
Yeild: 5 qts
Ingredients:
Approx 1 lb bite sized chicken bits of your choosing
9 cups water
3 tblsp chicken flavored bullion
1 tblsp. black pepper
1 tsp. cayenne pepper
1/2 c. + 2 tblsp white rice flour
1/2 c. coconut flour
1/2 c. + 6 tblsp sorghum flour
2 tsp. baking powder
2 tsp salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of butter (melted)
1 1/4 c. buttermilk
1 1/4 c. water
1 egg, beaten
1 tblsp. black pepper
1 tblsp. poppy seeds
2 tsp. dried sage
Directions>>
1. In a 5 qt (or larger!!) stock pot, dump in raw chicken chunks, water, 1 tblsp. pepper, 1 tsp. cayenne, 3 tblsp. chicken bullion and bring to a boil. (NOTE: This can be done with almost any combination of spices, we like pepper, cayenne, sometimes garlic and ginger… but about anything will work, whatever floats your boat, just don’t forget the bullion)
2. Mix up the dumplings in the meantime in the following order: all dry ingredients in to your workbowl (this is easier with a mixer), stir to combine and work in some air. Then add melted butter, stir. Next, milk, water, egg (previously beaten, please). Stir until dough comes together. Then add pepper and sage and poppy seeds (or whatever seasonings float your boat).
3. Once the pot of chicken bits and water has come to a boil, drop by rounded teaspoons (one from your kichen drawer is fine) into the boiling liquid, making sure to keep newly dropped dumplings seperated from older ones to prevent stickage and fusion. This gets a bit tricky as the pot gets full. When the pot fills, walk away for 15 minutes and come back and drop dumplings again until you run out of room (I had to do this three times). Simmer for 45 minutes or until the dumplings are done all the way through. The stock should be opaque now instead of clear.
4. Garnish and serve. YUM!
Miso-sesame gravy
From Veggie Meal Plans
Adapted from the Miso Gravy recipe from reFresh cookbook by Ruth Tal, page 91. I've changed proportions around to get the taste and texture I liked and also reduced the oil and added sesame.
2-3 teaspoons flour
3/4 cup water, more if needed
6 tablespoons nutritional yeast flakes (I use Red Star)
1 small clove garlic, finely minced
1 1/2 tablespoon of shiro/white miso
1/2 teaspoon Dijon mustard
2 tablespoons oil
1 tablespoon toasted sesame seeds, lightly crushed
Add nutritional yeast and garlic to a small sauce pan. In a separate dish, combine flour and water. Mix well, making sure there are no lumps. Whisk flour-water mixture into the pan of nutritional yeast. Stir in mustard. Bring to a boil, whisking frequently. Reduce heat to simmer and cook until thickened. This should take just a minute. Add more water if the sauce gets too thick. Take the pan off of the heat and whisk in oil, miso and sesame seeds. Season with black pepper to taste.
Yields approximately 1 cup.
Adapted from the Miso Gravy recipe from reFresh cookbook by Ruth Tal, page 91. I've changed proportions around to get the taste and texture I liked and also reduced the oil and added sesame.
2-3 teaspoons flour
3/4 cup water, more if needed
6 tablespoons nutritional yeast flakes (I use Red Star)
1 small clove garlic, finely minced
1 1/2 tablespoon of shiro/white miso
1/2 teaspoon Dijon mustard
2 tablespoons oil
1 tablespoon toasted sesame seeds, lightly crushed
Add nutritional yeast and garlic to a small sauce pan. In a separate dish, combine flour and water. Mix well, making sure there are no lumps. Whisk flour-water mixture into the pan of nutritional yeast. Stir in mustard. Bring to a boil, whisking frequently. Reduce heat to simmer and cook until thickened. This should take just a minute. Add more water if the sauce gets too thick. Take the pan off of the heat and whisk in oil, miso and sesame seeds. Season with black pepper to taste.
Yields approximately 1 cup.
Subscribe to:
Posts (Atom)
