I've edited this for clarity's sake.
From I Can Write!
5 tbsp annatto, whole
2 tsp cumin, whole
8 allspice, whole
1/2 tsp cloves, whole
1 tbsp black pepper, whole
2 habanero peppers
1/2 cup orange juice
1/2 cup white vinegar
2 tbsp salt
8 cloves garlic, minced
5 lemons, juiced
splash of tequila
5 lbs pork butt
banana leaves
Directions:
1. Make achiote paste by grinding annato, cumin, allspice, cloves, and black pepper in a clean coffee grinder.
2. De-vein and de-seed the habanero pepper, and dice.
3. Put achiote paste, habanero, orange juice, white vinegar, salt, garlic, lemon juice, and tequila in a blender, and blend until you have a smooth paste.
4. Cut the pork into 2 inch pieces, and let marinate for 4-24 hours in the achiote mixture in a large bowl or freezer bag.
5. Line a 13x9x2 pan with banana leaves (or foil if you cannot find any, although the flavour won't be the same), pour in the pork-achiote mixture, and cover with banana leaves. Seal with a lid or more foil.
6. Bake at 325'F for 4 hours, until the pork is fall-apart tender. Serve over white or Spanish rice.
Showing posts with label tried and true. Show all posts
Showing posts with label tried and true. Show all posts
Sunday, August 9, 2009
Saturday, August 8, 2009
Avgolemono (Greek egg-lemon soup)
From Cook's Illustrated
Makes about 8 cups, serving 6 to 8. Published March 1, 2000.
Homemade chicken stock gives this soup the best flavor and body; in a pinch, use low-sodium canned chicken broth. The longer the final soup cooks after the eggs have been added, the thicker it becomes. About 5 minutes of heating produces a soft, velvety texture; any longer and the soup begins to turn pasty. Scallions and fresh mint, individually or together, make simple and flavorful garnishes. Serve the soup immediately; it thickens to a gravylike consistency when reheated.
Ingredients
| 2 | quarts chicken stock , preferably homemade (see related recipe) |
| 1/2 | cup long grain white rice |
| 1 | bay leaf |
| 4 | green cardamom pods , crushed, or 2 whole cloves |
| 12 | lemon zest strips , about 1-inch x 4-inch pieces), from 1 1/2 medium lemons (see illustration below) |
| 1 1/2 | teaspoons table salt |
| 2 | large eggs , preferably at room temperature |
| 2 | large egg yolks , preferably at room temperature |
| 1/4 | cup lemon juice from zested lemons |
| 1 | large scallion , sliced thin, and/or 3 tablespoons chopped fresh mint leaves |
Instructions
1. Bring chicken stock to boil in medium nonreactive saucepan over high heat. Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes. With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high and return stock to boil, then reduce heat to low.
2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined. Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately.
The Japanese burger
From Washingtonian.com
How To Build a Better Burger, part 8
1/2 pound ground beef
1/2 pound ground pork
1/4 cup thinly sliced shiitake mushrooms
1/4 cup chopped scallions
2 tablespoons miso paste
1 egg 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons soy sauce
1/4 cup mirin
1/4 teaspoon finely chopped garlic
1/4 teaspoon grated ginger
1 tablespoon vegetable oil
8 iceberg-lettuce leaves
1/4 cup Japanese mayonnaise
4 teaspoons grated horseradish
4 sesame buns
How To Build a Better Burger, part 8
The Japanese Burger
By Kaz Okochi of Kaz Sushi Bistro
1/4 pound tofu1/2 pound ground beef
1/2 pound ground pork
1/4 cup thinly sliced shiitake mushrooms
1/4 cup chopped scallions
2 tablespoons miso paste
1 egg 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons soy sauce
1/4 cup mirin
1/4 teaspoon finely chopped garlic
1/4 teaspoon grated ginger
1 tablespoon vegetable oil
8 iceberg-lettuce leaves
1/4 cup Japanese mayonnaise
4 teaspoons grated horseradish
4 sesame buns
In a shallow pan, set the tofu between 2 paper towels. Weight it down with a can or bottle for 30 minutes. Let the water drain, chop the tofu, and set aside.
In a bowl, combine the beef, pork, tofu, shiitakes, scallions, miso, egg, salt, pepper, and nutmeg and mix well. Divide the mixture into 4 patties.
In another bowl, combine the soy sauce, mirin, garlic, and ginger. Set aside.
Set a pan over medium-high heat and pour in 1 tablespoon of vegetable oil. Cook each burger for 1 to 2 minutes, until brown on each side, then reduce the heat to low. Cover the pan with foil and cook 4 minutes more. Puncture patty to test if it’s done; its juices should be clear. Remove the burgers from the pan and drain the oil. Return the patties to the pan, raise the heat to medium and add the soy-sauce mixture. Keep the pan moving to prevent the sauce from burning and flip the burgers while the sauce thickens. The burgers are done when they have a thick, shiny coating of sauce. Serve on a toasted bun with lettuce, mayonnaise, and horseradish.
The Greek burger
From Washingtonian.com
How To Build a Better Burger, part 7
1 pound ground beef
1 tablespoon chopped shallots
4 teaspoons chopped fresh mint
1/3 of a cucumber, grated with the skin on, then drained in a cheesecloth
2 cloves garlic, finely chopped
1 teaspoon chopped fresh dill
1 cup Greek yogurt
2 tomatoes, sliced
1/3 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon olive oil
Salt and pepper to taste
1 cup feta cheese, crumbled
4 rounds pita bread, brushed with olive oil, sprinkled with oregano, and toasted or grilled
Spread each pita round with tzatziki and top with a burger, the tomato-onion mixture, and feta.
How To Build a Better Burger, part 7
The Greek Burger
By Natalina Koropoulos of Mourayo
1 pound ground lamb1 pound ground beef
1 tablespoon chopped shallots
4 teaspoons chopped fresh mint
1/3 of a cucumber, grated with the skin on, then drained in a cheesecloth
2 cloves garlic, finely chopped
1 teaspoon chopped fresh dill
1 cup Greek yogurt
2 tomatoes, sliced
1/3 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon olive oil
Salt and pepper to taste
1 cup feta cheese, crumbled
4 rounds pita bread, brushed with olive oil, sprinkled with oregano, and toasted or grilled
In a bowl, mix the lamb, beef, shallots, and mint until just combined. Season to taste with salt and pepper. Divide into 4 patties.
Preheat the grill to a medium-high flame and cook the burgers to desired temperature.
Make a tzatziki by combining the cucumber, garlic, dill, and yogurt.
In a separate bowl, toss the tomato, red onion, oregano, and olive oil. Season to taste with salt and pepper.Spread each pita round with tzatziki and top with a burger, the tomato-onion mixture, and feta.
The Indian burger
From Washingtonian.com
How To Build a Better Burger, part 6
2 eggs, lightly whisked
1 tablespoon cumin powder
1 teaspoon yellow-chili powder
1 teaspoon white pepper
4 teaspoons vegetable oil
1/3 cup whole cashews, ground
2/3 cup finely chopped onion
1/2 cup finely chopped ginger
1/3 cup fresh cilantro leaves, chopped
1 teaspoon garam masala
5 tablespoons butter, melted
2 tablespoons mayonnaise
3 tablespoons mint chutney (recipe follows)
2 tomatoes, sliced
1/2 red onion, sliced
1/4 cup cilantro leaves, chopped (for garnish)
Salt to taste
4 buns
12/3 cups fresh cilantro leaves
3 tablespoons lemon juice
2 jalapeno peppers
1/2 red onion, chopped
1 tablespoon chopped ginger
5 tablespoons yogurt
1 tablespoon chat masala
1/2 teaspoon kashmiri red-chili powder
1/2 teaspoon salt
How To Build a Better Burger, part 6
The Indian Burger
By Mitul Tuli of Heritage India
21/4 pounds ground chicken2 eggs, lightly whisked
1 tablespoon cumin powder
1 teaspoon yellow-chili powder
1 teaspoon white pepper
4 teaspoons vegetable oil
1/3 cup whole cashews, ground
2/3 cup finely chopped onion
1/2 cup finely chopped ginger
1/3 cup fresh cilantro leaves, chopped
1 teaspoon garam masala
5 tablespoons butter, melted
2 tablespoons mayonnaise
3 tablespoons mint chutney (recipe follows)
2 tomatoes, sliced
1/2 red onion, sliced
1/4 cup cilantro leaves, chopped (for garnish)
Salt to taste
4 buns
Preheat the oven to 300 degrees.
In a bowl, mix the chicken with the eggs, cumin, yellow-chili powder, white pepper, and vegetable oil. Season with salt. Set aside for 15 minutes. Fold in the cashews, chopped onion, ginger, 1/3 cup cilantro, and garam masala. Divide into 4 patties.
Roast the patties in the oven for 8 minutes, basting once with butter. When the burgers are cooked through, remove them from the oven.
Slice 4 buns in half. Spread one side with mayonnaise and the other with mint chutney. Place a burger on each bun and garnish with tomato, red onion, and chopped cilantro leaves. Serve with more mint chutney on the side.
Mint chutney (makes 2 cups):
31/3 cups fresh mint leaves12/3 cups fresh cilantro leaves
3 tablespoons lemon juice
2 jalapeno peppers
1/2 red onion, chopped
1 tablespoon chopped ginger
5 tablespoons yogurt
1 tablespoon chat masala
1/2 teaspoon kashmiri red-chili powder
1/2 teaspoon salt
Put the mint, cilantro, lemon juice, jalapenos, onion, and ginger in a blender and puree into a smooth paste. Transfer to a bowl and stir in the yogurt, chat masala, and chili powder. Season with salt.
Sugar and spice pecans
From Recipezaar, via Gluten-Free Bay
These are addictive, and make a great gift. Make sure you save some for yourself.
50 min 5 min prep
- 1 lb pecan halves
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 cup sugar
- 1 egg white
- 1 tbsp water
1. Beat the egg white and water until frothy but not stiff.
2. Stir in the sugar, salt, and cinnamon.
3. Add the pecans and stir well until the pecans are completely coated.
4. Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes.
5. Remove them from the oven when dry and toasted.
6. When cool, store in an airtight container.
These are addictive, and make a great gift. Make sure you save some for yourself.
50 min 5 min prep
- 1 lb pecan halves
- 3/4 tsp salt
- 1 tsp cinnamon
- 1 cup sugar
- 1 egg white
- 1 tbsp water
1. Beat the egg white and water until frothy but not stiff.
2. Stir in the sugar, salt, and cinnamon.
3. Add the pecans and stir well until the pecans are completely coated.
4. Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes.
5. Remove them from the oven when dry and toasted.
6. When cool, store in an airtight container.
Christmas cardamom bread
Our family has a tradition of making cardamom bread every Christmas, and I spent a few Decembers trying out different recipes. I'm quite happy with this recipe, although next time I would add more cardamom.
This is my version of a challah recipe.
Adapted from I Am Gluten Free
1 package active dry yeast
1 teaspoon sugar
1 cup warm water (120 degrees)
1 ½ cups cornstarch
¾ cup white rice flour
½ cup brown rice flour
¼ cup tapioca flour
3 tablespoons almond meal or instant milk powder
1 tablespoon xanthan gum
1 teaspoon salt
2 tablespoons dry potato flakes or potato flour (not potato starch)
1 tsp cardamom, ground
¼ cup butter, melted
¼ cup honey
4 eggs + 1 extra egg yolk, at room temperature (reserve the white)
1/8 teaspoon vanilla extract
extra sugar
slivered almonds
1. Add yeast and sugar to warm water. Cover with plastic wrap. Put in oven with oven light on for about 10 minutes or until frothy. Oven should not be turned on yet!
2. Mix cornstarch, white rice flour, brown rice flour, tapioca flour, almond meal, xanthun gum, salt, and potato flakes in a heavy duty mixer.
3. With mixer running, add yeast mixture, then add melted butter and honey.
4. Add eggs and vanilla extract. Mix until blended.
5. Beat on high speed for 2 minutes – batter will look like pudding.
6. Spoon batter into greased 9" spring form pan or 9x5 inch loaf pan or an angel food pan.
7. Smooth top surface of batter using WET hand.
8. Cover pan with plastic wrap sprayed underneath with Pam type spray so it won't stick to batter as it rises.
9. Let rise in warm place for about 45 minutes or until it reaches the top of the pan. The rising will change depending on the humidity and temperature of your room.
10. Using a fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (allows steam to escape).
11. Whip the egg white, and brush the top with it. Then sprinkle liberally with sugar and slivered almonds.
12. Bake in preheated 350 degree oven for 45 minutes. Cover with foil after first 20 minutes if top gets too brown.
Tips:
1. To proof the yeast, empty the packet into the water. Add sugar. Cover with plastic wrap and put in your oven with the pilot light on. (The oven shouldn't be on yet).
2. If you don't have time to allow the eggs to come to room temperature, put them in a small bowl filled with warm water. Allow to sit in the water for at least 5 minutes before cracking.
3. Turn oven on for 30 – 60 seconds, then turn off and use it as a warm place for the dough to rise.
This is my version of a challah recipe.
Adapted from I Am Gluten Free
1 package active dry yeast
1 teaspoon sugar
1 cup warm water (120 degrees)
1 ½ cups cornstarch
¾ cup white rice flour
½ cup brown rice flour
¼ cup tapioca flour
3 tablespoons almond meal or instant milk powder
1 tablespoon xanthan gum
1 teaspoon salt
2 tablespoons dry potato flakes or potato flour (not potato starch)
1 tsp cardamom, ground
¼ cup butter, melted
¼ cup honey
4 eggs + 1 extra egg yolk, at room temperature (reserve the white)
1/8 teaspoon vanilla extract
extra sugar
slivered almonds
1. Add yeast and sugar to warm water. Cover with plastic wrap. Put in oven with oven light on for about 10 minutes or until frothy. Oven should not be turned on yet!
2. Mix cornstarch, white rice flour, brown rice flour, tapioca flour, almond meal, xanthun gum, salt, and potato flakes in a heavy duty mixer.
3. With mixer running, add yeast mixture, then add melted butter and honey.
4. Add eggs and vanilla extract. Mix until blended.
5. Beat on high speed for 2 minutes – batter will look like pudding.
6. Spoon batter into greased 9" spring form pan or 9x5 inch loaf pan or an angel food pan.
7. Smooth top surface of batter using WET hand.
8. Cover pan with plastic wrap sprayed underneath with Pam type spray so it won't stick to batter as it rises.
9. Let rise in warm place for about 45 minutes or until it reaches the top of the pan. The rising will change depending on the humidity and temperature of your room.
10. Using a fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (allows steam to escape).
11. Whip the egg white, and brush the top with it. Then sprinkle liberally with sugar and slivered almonds.
12. Bake in preheated 350 degree oven for 45 minutes. Cover with foil after first 20 minutes if top gets too brown.
Tips:
1. To proof the yeast, empty the packet into the water. Add sugar. Cover with plastic wrap and put in your oven with the pilot light on. (The oven shouldn't be on yet).
2. If you don't have time to allow the eggs to come to room temperature, put them in a small bowl filled with warm water. Allow to sit in the water for at least 5 minutes before cracking.
3. Turn oven on for 30 – 60 seconds, then turn off and use it as a warm place for the dough to rise.
Cottage cheese pancakes
From Gluten-Free Gobsmacked
These make thin, almost crepe-like pancakes. I tried using them as a pseudo-pizza crust, and they worked quite nicely. I think they would also work to roll up fillings, like a crepe or burrito.
Makes 9 palm-sized (4" diameter or less) pancakes
Ingredients:
· 1/2 cup cottage cheese
· 1/4 cup GF Flour mix or 3 Tablespoons sweet rice flour + 1 Tablespoon tapioca starch
· 2 1/2 Tablespoons of butter, melted (plus additional butter for cooking)
· 2 eggs
Try adding:
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1 tsp sugar (to help with browning)
Directions:
1. Put all ingredients into a food processor (or blender) and process until smooth.
2. Preheat the oven to 200F or "warm".
3. Preheat griddle (or frying pan) over medium-high heat.
4. Add 1/3 Tablespoon of butter to the pan and swirl to coat the bottom.
5. Drop 1/8 cup (2 Tablespoons) of the pancake mixture into the pan and swirl a bit with the bottom of the measuring cup to spread evenly. (I could fit 3 small pancakes in a regular 10" frying pan.)
6. Cook until the majority of the bubbles on the surface have popped and remained as "holes".
7. Flip.
8. Cook for an additional 3-4 minutes (depending on the heat of your pan).
9. Put the cooked pancakes into an oven proof dish and place in the warm oven to keep hot while you finish cooking the pancakes.
10. Serve hot with butter, maple syrup, raspberry jam, or powdered sugar, etc.
These make thin, almost crepe-like pancakes. I tried using them as a pseudo-pizza crust, and they worked quite nicely. I think they would also work to roll up fillings, like a crepe or burrito.
Makes 9 palm-sized (4" diameter or less) pancakes
Ingredients:
· 1/2 cup cottage cheese
· 1/4 cup GF Flour mix or 3 Tablespoons sweet rice flour + 1 Tablespoon tapioca starch
· 2 1/2 Tablespoons of butter, melted (plus additional butter for cooking)
· 2 eggs
Try adding:
· 1/2 tsp baking powder
· 1/4 tsp salt
· 1 tsp sugar (to help with browning)
Directions:
1. Put all ingredients into a food processor (or blender) and process until smooth.
2. Preheat the oven to 200F or "warm".
3. Preheat griddle (or frying pan) over medium-high heat.
4. Add 1/3 Tablespoon of butter to the pan and swirl to coat the bottom.
5. Drop 1/8 cup (2 Tablespoons) of the pancake mixture into the pan and swirl a bit with the bottom of the measuring cup to spread evenly. (I could fit 3 small pancakes in a regular 10" frying pan.)
6. Cook until the majority of the bubbles on the surface have popped and remained as "holes".
7. Flip.
8. Cook for an additional 3-4 minutes (depending on the heat of your pan).
9. Put the cooked pancakes into an oven proof dish and place in the warm oven to keep hot while you finish cooking the pancakes.
10. Serve hot with butter, maple syrup, raspberry jam, or powdered sugar, etc.
Peanut butter cookies
From LiveJournal Coeliac Recipes (with some alterations)
1 cup peanut butter
1 cup white sugar
1 egg
1 tsp baking powder
1 tsp vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or non stick spray
2. Combine the peanut butter, white sugar, egg, baking powder, and vanilla. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet and do that criss cross fork with sugar thingy.
1 cup peanut butter
1 cup white sugar
1 egg
1 tsp baking powder
1 tsp vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or non stick spray
2. Combine the peanut butter, white sugar, egg, baking powder, and vanilla. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet and do that criss cross fork with sugar thingy.
The Imam Fainted (Patlıjan İmambayıldı)
From "Turkish Recipes", selected and tested by the Cooking Group of the Turkish American Women's Cultural Society, Ankara, Turkey, 1952. Purchased in 1956 in Turkey.
· 5 medium onions
· 3 large tomatoes
· 1 cup olive oil (Wesson oil can be used instead)
· 1 tsp salt
· 4 medium eggplants (long, thin ones)
· 1 clove garlic, minced
· 1 bunch parsley, chopped
· 1 tbsp granulated sugar
1. Halve and thinly slice the onions and place in a bowl. Add tomatoes, peeled and cut in small pieces, garlic, parsley, and 1/2 tsp salt. Set aside after mixing thoroughly.
2. Peel the eggplants to within an inch of each end so that they have 4 white stripes and 4 purple stripes of equal width. Slash by running a knife along the white stripes to within an inch of the ends. Place the stuffing of onions, tomatoes, garlic, and parsley in the slashes. Arrange in a casserole. Add olive oil and 2 1/2 cups water, sugar, and remaining salt. Place a china plate over eggplants to preserve arrangement during subsequent boiling. Cover the casserole tightly and cook over brisk fire until eggplants are tender (1 1/4 to 1 1/2 hours). Remove from fire and allow to cool before removing eggplants to platter.
· 5 medium onions
· 3 large tomatoes
· 1 cup olive oil (Wesson oil can be used instead)
· 1 tsp salt
· 4 medium eggplants (long, thin ones)
· 1 clove garlic, minced
· 1 bunch parsley, chopped
· 1 tbsp granulated sugar
1. Halve and thinly slice the onions and place in a bowl. Add tomatoes, peeled and cut in small pieces, garlic, parsley, and 1/2 tsp salt. Set aside after mixing thoroughly.
2. Peel the eggplants to within an inch of each end so that they have 4 white stripes and 4 purple stripes of equal width. Slash by running a knife along the white stripes to within an inch of the ends. Place the stuffing of onions, tomatoes, garlic, and parsley in the slashes. Arrange in a casserole. Add olive oil and 2 1/2 cups water, sugar, and remaining salt. Place a china plate over eggplants to preserve arrangement during subsequent boiling. Cover the casserole tightly and cook over brisk fire until eggplants are tender (1 1/4 to 1 1/2 hours). Remove from fire and allow to cool before removing eggplants to platter.
Pumpkin protein shake
From Protein Power
Recipe By : Sweetiepie
Serving Size : 1 Preparation Time : 5 min.
Categories : shakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup canned pumpkin -- frozen, about 3 cubes
3 ice cubes
5 tablespoons vanilla whey protein powder -- 1 scoop
2 teaspoons Splenda -- (1 pkt.--optional, can also use Stevia)
1 ounce cream cheese
3 tablespoons heavy cream
2/3 cup water
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice -- (or to taste)
Spread a 15 oz. can of pumpkin (unsweetened, not pie filling!) into an ice
cube tray. 3 cubes of canned pumpkin will equal about 1/4 cup of pumpkin.
Freezing it will help make the shake thicker.
Layer all the ingredients in a blender and whir until the ice is crushed
and the shake is fairly smooth.
Note that the protein count for this recipe is only 4g--actual counts will
depend on the type of protein powder that you use. Isopure Vanilla protein
powder has 50g protein per scoop, but typical whey protein powder is about
22g protein per scoop. Splenda isn't included in the nutrient counts
because it's optional. YMMV.
Yield: 12 ounces
Per Serving : 281 Calories; 27g Fat (83.7% calories from fat); 4g Protein;
8g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 110mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat.
Recipe By : Sweetiepie
Serving Size : 1 Preparation Time : 5 min.
Categories : shakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup canned pumpkin -- frozen, about 3 cubes
3 ice cubes
5 tablespoons vanilla whey protein powder -- 1 scoop
2 teaspoons Splenda -- (1 pkt.--optional, can also use Stevia)
1 ounce cream cheese
3 tablespoons heavy cream
2/3 cup water
1/2 teaspoon vanilla
1/4 teaspoon pumpkin pie spice -- (or to taste)
Spread a 15 oz. can of pumpkin (unsweetened, not pie filling!) into an ice
cube tray. 3 cubes of canned pumpkin will equal about 1/4 cup of pumpkin.
Freezing it will help make the shake thicker.
Layer all the ingredients in a blender and whir until the ice is crushed
and the shake is fairly smooth.
Note that the protein count for this recipe is only 4g--actual counts will
depend on the type of protein powder that you use. Isopure Vanilla protein
powder has 50g protein per scoop, but typical whey protein powder is about
22g protein per scoop. Splenda isn't included in the nutrient counts
because it's optional. YMMV.
Yield: 12 ounces
Per Serving : 281 Calories; 27g Fat (83.7% calories from fat); 4g Protein;
8g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 110mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat.
Herbed walnuts
From "Herbs: Gardens, Decorations and Recipes" by Emelie Tolley and Chris Mead
Makes 1 pound roasted nuts
Rosemary-flavoured walnuts are a delicious accompaniment to pre-dinner drinks. The herb makes the nuts more interesting than the usual coating of salt. For variety, try this recipe with sage; or roast cashews with powdered cumin or almonds with ground ginger. Roasting nuts in the oven is simple, and you'll find the results far superior to the preroasted nuts you can buy.
2 tablespoons butter
2 tablespoons olive oil
1 pound walnut halves
1 1/2 tablespoons crushed dried rosemary or 5 tablespoons finely chopped fresh
1 teaspoon paprika
2 teaspoons salt
Preheat the oven to 325'. Place the butter and the oil in a large pan and melt in the oven. Scatter the nuts in the pan, stir them to coat with the butter-oil mixture, then spread them out in a single layer.
Scatter the rosemary, paprika, and salt evenly over the nuts. Bake for 20 to 25 minutes, shaking and stirring several times until the nuts are golden brown but not burned. Drain, if necessary, on paper towels and serve warm or at room temperature.
Makes 1 pound roasted nuts
Rosemary-flavoured walnuts are a delicious accompaniment to pre-dinner drinks. The herb makes the nuts more interesting than the usual coating of salt. For variety, try this recipe with sage; or roast cashews with powdered cumin or almonds with ground ginger. Roasting nuts in the oven is simple, and you'll find the results far superior to the preroasted nuts you can buy.
2 tablespoons butter
2 tablespoons olive oil
1 pound walnut halves
1 1/2 tablespoons crushed dried rosemary or 5 tablespoons finely chopped fresh
1 teaspoon paprika
2 teaspoons salt
Preheat the oven to 325'. Place the butter and the oil in a large pan and melt in the oven. Scatter the nuts in the pan, stir them to coat with the butter-oil mixture, then spread them out in a single layer.
Scatter the rosemary, paprika, and salt evenly over the nuts. Bake for 20 to 25 minutes, shaking and stirring several times until the nuts are golden brown but not burned. Drain, if necessary, on paper towels and serve warm or at room temperature.
Sesame maple dressing
From a recipe book that I don't have. I'll update this post once I get the name.
Sweet and with a strong aroma of sesame, this dressing can be served over green salads or steamed Asian grees. It makes a scrumptious fish marinade, too.
Ingredients (makes 1 1/2 cups)
- 1/3 cup (80 mL) tamari
- 1/4 cup (60 mL) water
- 1/4 cup (60 mL) maple syrup
- 2 tsp (10 mL) prepared Dijon mustard
- 1 tsp (5 mL) minced garlic
- 1/3 cup (80 mL) sunflower or safflower oil
- 3 tbsp (45 mL) sesame oil
Directions
1. Mix everything except the oils in a blender. Combine the two oils and slowly add to blender while mixing. Stop mixing as soon as all the oil has been added.
Sweet and with a strong aroma of sesame, this dressing can be served over green salads or steamed Asian grees. It makes a scrumptious fish marinade, too.
Ingredients (makes 1 1/2 cups)
- 1/3 cup (80 mL) tamari
- 1/4 cup (60 mL) water
- 1/4 cup (60 mL) maple syrup
- 2 tsp (10 mL) prepared Dijon mustard
- 1 tsp (5 mL) minced garlic
- 1/3 cup (80 mL) sunflower or safflower oil
- 3 tbsp (45 mL) sesame oil
Directions
1. Mix everything except the oils in a blender. Combine the two oils and slowly add to blender while mixing. Stop mixing as soon as all the oil has been added.
Aromatic salmon cooked in coconut milk
From BBC Food
By Josceline Dimbleby
Serves 4
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Ingredients
- 4 thick salmon steaks
- 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
- 2 large cloves garlic, peeled and cut into small, very thin slices
- 350g/12oz tomatoes, peeled and halved
- 1 fresh red chilli, de-seeded and sliced as finely as possible
- 1 small yellow pepper, de-seeded and thinly sliced
- 4-6 cardamom pods, roughly crushed
- 400ml/14fl oz tinned coconut milk
- sea salt
- 2 limes, juice only
- handful of fresh mint leaves, chopped
Directions
1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.
By Josceline Dimbleby
Serves 4
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Ingredients
- 4 thick salmon steaks
- 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices
- 2 large cloves garlic, peeled and cut into small, very thin slices
- 350g/12oz tomatoes, peeled and halved
- 1 fresh red chilli, de-seeded and sliced as finely as possible
- 1 small yellow pepper, de-seeded and thinly sliced
- 4-6 cardamom pods, roughly crushed
- 400ml/14fl oz tinned coconut milk
- sea salt
- 2 limes, juice only
- handful of fresh mint leaves, chopped
Directions
1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
2. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between.
3. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
4. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven.
5. Before serving scatter the mint leaves on top.
Baked Mozzarella Sticks
From Donna Washburn and Heather Butt's "The Best Gluten-Free Family Cookbook"
Crave mozzarella sticks but don't want to deep-fry? These crispy baked sticks are worth the extra care.
Tips
Ingredients (makes 12)
Preheat oven to 450 F (230 C)
Lightly grease a baking sheet
Directions
Crave mozzarella sticks but don't want to deep-fry? These crispy baked sticks are worth the extra care.
Tips
1. To prevent melted cheese from leaking out, be sure each piece is completely coated with yogurt mixture and bread crumbs.
2. Serve with salsa, sour cream, or your favourite dipping sauce.
3. To freeze: Double or triple the recipe and freeze coated unbaked cheese sticks in a single layer in a jelly-roll pan. Once froze, remove cheese sticks from pan and place in a heavy-duty freezer bag. Remove only the number you need -- they won't stick together. Bake according to recipe.
4. Use any leftover savoury bread or cornbread to make extra-fine bread crumbs.
2. Serve with salsa, sour cream, or your favourite dipping sauce.
3. To freeze: Double or triple the recipe and freeze coated unbaked cheese sticks in a single layer in a jelly-roll pan. Once froze, remove cheese sticks from pan and place in a heavy-duty freezer bag. Remove only the number you need -- they won't stick together. Bake according to recipe.
4. Use any leftover savoury bread or cornbread to make extra-fine bread crumbs.
Ingredients (makes 12)
- 8 oz (250 g) mozzarella cheese
- 2 egg yolks
- 1 cup (250 mL) plain yogurt
- 2 cups (500 mL) extra fine dry bread crumbs
- 2/3 cup (150 mL) freshly grated parmesan cheese
- 1 tbsp (15 mL) dried basil or dillweed
- pinch cayenne pepper
- 2 egg yolks
- 1 cup (250 mL) plain yogurt
- 2 cups (500 mL) extra fine dry bread crumbs
- 2/3 cup (150 mL) freshly grated parmesan cheese
- 1 tbsp (15 mL) dried basil or dillweed
- pinch cayenne pepper
Preheat oven to 450 F (230 C)
Lightly grease a baking sheet
Directions
1. Cut mozzarella cheese into sticks 3 by 1/2 by 1.2 inch (7.5 by 1 by 1 cm).
2. In a small bowl, combine egg yolks and yogurt.
3. In a shallow dish or pie plate, combine bread crumbs, parmesan, basil, and cayenne pepper.
4. Dip cheese into yogurt-mixture to generously coat, leaving as much mixture on the cheese as possible. Then dip into crumb mixture, pressing to coat ends and sides well.
5. Place the coated sticks in a single layer on prepared baking sheet and freeze for 2 to 4 hours, or until completely frozen. Bake in preheated oven for 5 to 8 minutes, or until coating is golden.
6. Transfer to a serving plate and serve immediately.
2. In a small bowl, combine egg yolks and yogurt.
3. In a shallow dish or pie plate, combine bread crumbs, parmesan, basil, and cayenne pepper.
4. Dip cheese into yogurt-mixture to generously coat, leaving as much mixture on the cheese as possible. Then dip into crumb mixture, pressing to coat ends and sides well.
5. Place the coated sticks in a single layer on prepared baking sheet and freeze for 2 to 4 hours, or until completely frozen. Bake in preheated oven for 5 to 8 minutes, or until coating is golden.
6. Transfer to a serving plate and serve immediately.
Saturday, July 18, 2009
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.
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.
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