tag:blogger.com,1999:blog-58815909911128209332024-03-05T17:25:28.058-08:00recipes I've usedexactly what it sounds likeBoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-5881590991112820933.post-87117617228974124862023-11-06T03:11:00.004-08:002023-11-06T03:13:14.738-08:00vegan shepherd's pie <p> from here with modifications: https://www.beyondmeat.com/en-US/recipes/beyond-beef-shepherds-pie-2</p><p>Made this yesterday--quite good!!</p><p class="RecipeIngredients__IngredientDescription-sc-15jqpcf-1 hoUhhq"></p><p><span class="ingredients-quantity" style="color: lime;">1</span> lb Beyond Beef</p>
<p><span class="ingredients-quantity" style="color: lime;">4</span> medium Yukon Gold potatoes (2 - 2 ½ lbs) (I used what I had in the closet, some ancient red potatoes unpeeled)<br /></p>
<p>1/4 cup margarine<br /> </p>
<p><span class="ingredients-quantity" style="color: lime;">2</span> tsp salt, divided</p>
<p><span class="ingredients-quantity" style="color: lime;">2</span> tbsp olive oil</p>
<p><span class="ingredients-quantity" style="color: lime;">1 onion</span><br /></p>
<p><span class="ingredients-quantity" style="color: lime;">3</span> carrots</p>
<p>6 cloves garlic <br /></p>
<p><span class="ingredients-quantity" style="color: lime;">2</span> tbsp flour</p>
<p><span class="ingredients-quantity" style="color: lime;">1</span> tsp dried parsley</p>
<p><span class="ingredients-quantity" style="color: lime;">1</span> tsp dried rosemary</p>
<p><span class="ingredients-quantity" style="color: lime;">1</span> tsp dried thyme</p>
<p><span class="ingredients-quantity" style="color: lime;">1 ½</span> tsp paprika</p>
<p><span class="ingredients-quantity" style="color: lime;">2</span> tbsp tomato paste</p>
<p><span class="ingredients-quantity" style="color: lime;">2</span> tsp plant-based Worcestershire sauce</p>
<p><span class="ingredients-quantity" style="color: lime;">1 ½</span> cup vegetable broth</p>
<p>1 cup frozen peas <br /></p>
<p><span class="ingredients-quantity" style="color: lime;">½</span> cup frozen corn</p><p> </p><p> </p>
<p>1.
Peel the potatoes and cut them into 1-inch cubes. Place potatoes in a
large pot and cover with water, bring to a boil. Add 1 tsp salt and let
boil for another 15-20 minutes or until the potatoes are fork-tender.
Drain and mash adding plant-based butter and another ½ tsp salt.</p>
<p>2. While the potatoes are cooking, chop the onion and carrots into ¼-inch cubes and dice the garlic.</p>
<p>3. Place a large saucepan over medium heat. Add olive oil and onions
to the pan and cook for 5 minutes. Add the carrots and garlic. Cook 2-3
more minutes, stirring occasionally.</p>
<p>4. Add Beyond Beef to the pan and break into crumbles. Let cook for
4-5 minutes. Add the flour parsley, thyme, rosemary, and paprika then
stir to coat the Beyond Beef. Let cook for one additional minute.</p>
<p>5. Add the tomato paste, Worcestershire sauce, and vegetable broth.
Bring to a simmer and let thicken for 3-4 minutes. Add the corn and peas
and then season to taste with salt and pepper.</p>
<p>6. Pour the filling into a baking dish and spread the mashed potatoes
on top. Bake in a 400 F oven for 25-30 minutes. Let cool for 15 minutes
before serving.</p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-52847853848718787372022-12-11T15:03:00.002-08:002022-12-11T15:03:34.206-08:00I want to make these soon:<p><a href="https://myquietkitchen.com/air-fryer-tempeh" target="_blank"> air fryer tempeh</a></p><p><a href="https://www.melskitchencafe.com/coconut-milk-steel-cut-oatmeal/" target="_blank">instant pot steel cut oats</a><br /></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-8084607502421520362022-11-05T10:38:00.002-07:002022-11-05T10:38:22.108-07:00<p> Making these:</p><p>https://sallysbakingaddiction.com/dark-chocolate-chunk-oatmeal-cookies/</p><p>omitting cinnamon and using only 4 out of 5 small bars in the package of Moser Roth 85% dark chocolate (total package saying 4.4oz) chopped up as chocolate. </p><p>I debating throwing an extra egg yolk in since I've read that that's good for texture, and because I used large and not extra large or other eggs (I grew up always using the bigger ones and it feels a little weird not to) but chose not to this time. I also creamed the sugars and butter for a longish time--really let them go on speed 4 in the kitchenaid for 4-6 minutes. <br /></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-68356933493742855402022-10-19T10:21:00.006-07:002022-10-19T10:21:56.213-07:00Matsutake Gohan<p> </p><p>https://www.bonappetit.com/story/how-to-make-overnight-dashi</p><p>https://honest-food.net/matsutake-mushroom-recipe/</p><p>https://www.kozmokitchen.com/recipe/matsutake-gohan/</p><p>https://www.justonecookbook.com/matsutake-gohan/ <br /></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-88530540599397133722022-10-19T10:12:00.000-07:002022-10-19T10:11:59.995-07:00vegan rhubarb upside down cake<p><a href="https://holycowvegan.net/vegan-rhubarb-ginger-upside-down-cake/"> https://holycowvegan.net/vegan-rhubarb-ginger-upside-down-cake/</a></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-55560903574660025482022-10-19T10:11:00.000-07:002022-10-19T10:11:23.349-07:00vegan cream of celery soup<p> https://www.infinebalance.com/vegan-cream-of-celery-soup/</p><p>https://simple-veganista.com/celery-soup-recipe/</p><p>https://itdoesnttastelikechicken.com/vegan-cream-of-celery-soup/ <br /></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-63412576278023543442022-10-15T09:56:00.002-07:002022-10-15T09:56:32.109-07:00panna cotta<p> https://www.epicurious.com/recipes/food/views/panna-cotta-14224</p><p>(not necessarily this recipe, just panna cotta in general)</p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-28670110850254699632022-10-15T09:53:00.001-07:002022-10-15T09:53:07.508-07:00boiled salt potatoes<p> https://www.mamagourmand.com/boiled-salt-potatoes/</p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-53535417654158983612022-09-28T14:47:00.003-07:002022-09-28T14:47:12.479-07:00baked feta and butternut squash pasta<p> https://grilledcheesesocial.com/2019/10/08/baked-feta-and-butternut-squash-pasta/</p><p><br /></p><p>I omitted honey when I made this</p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-86173099149201730342022-09-28T07:37:00.004-07:002022-09-28T07:37:25.533-07:00Chocolate chip cookies<p> Saving to make later:</p><p>https://ask.metafilter.com/327204/What-is-the-best-cookie-recipe#4712211</p><p>proportions:</p><p><br />
3 2/3c {17 oz} flour<br />
1 1/4 teaspoons baking soda<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons coarse salt <br />
<br />
2 1/2 sticks or 1 1/4 cups {10 ounces} unsalted butter <br />
1 1/4 cups {10 ounces} light brown sugar<br />
1 cup plus 2 tablespoons (8 ounces) granulated sugar<br />
2 large eggs<br />
2 teaspoons natural vanilla extract<br />
1 1/4 pounds (20 ounces) bittersweet chocolate chips, disks or fèves
</p><p>with notes that: <br /></p><ul><li>use a scale</li><li>rest dough for 24 hours</li><li>melted/very soft butter thoroughly mixed with sugar</li><li>fresh/decent quality brown sugar</li><li>salting the top of the cookies</li></ul><p>
</p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-30043866816144073802022-09-10T17:10:00.003-07:002022-09-10T17:14:16.124-07:00Nutty Grain salad<p><span class="gvxzyvdx aeinzg81 t7p7dqev gh25dzvf ocv3nf92 b6ax4al1 gem102v4 ncib64c9 mrvwc6qr sx8pxkcf f597kf1v cpcgwwas f5mw3jnl ib8x7mpr c61n2bf6 oog5qr5w tes86rjd pbevjfx6 ztn2w49o" dir="auto"></span></p><div dir="auto" style="text-align: start;">I recently remembered how much I used to like Trader Joe's (long-discontinued) Nutty Grain Salad. I tracked down an ingredient list in the hopes of recreating it some time soon. I will definitely be leaving out the cilantro. I'm curious what the pomegranate juice concentrate does...<br /></div><div dir="auto" style="text-align: start;"><br /></div><div dir="auto" style="text-align: start;">cooked red quinoa, cooked spelt (wheat), edamame</div><div dir="auto" style="text-align: start;">(soybeans), carrots, dry roasted peanuts, canola oil, sweet</div><div dir="auto" style="text-align: start;">chili sauce (sugar, water, pickled red chili, vinegar, garlic,</div><div dir="auto" style="text-align: start;">salt, xanthan gum), water, pumpkin seeds, soy sauce</div><div dir="auto" style="text-align: start;"><span><a tabindex="-1"></a></span>(water, soybeans, wheat, salt), honey, ginger, sugar, rice</div><div dir="auto" style="text-align: start;">vinegar (rice vinegar, water), white wine vinegar, pistachios,</div><div dir="auto" style="text-align: start;">cilantro, lime juice, pomegranate juice concentrate,</div><div dir="auto" style="text-align: start;">modified rice starch.</div><div dir="auto" style="text-align: start;"> </div><div dir="auto" style="text-align: start;"><u>reformated/simplified ingredient list: </u><br /></div><div dir="auto" style="text-align: start;">red quinoa</div><div dir="auto" style="text-align: start;">spelt</div><div dir="auto" style="text-align: start;">edamame</div><div dir="auto" style="text-align: start;">carrots</div><div dir="auto" style="text-align: start;">dry roasted peanuts</div><div dir="auto" style="text-align: start;">canola oil</div><div dir="auto" style="text-align: start;">sweet chili sauce</div><div dir="auto" style="text-align: start;">pumpkin seeds</div><div dir="auto" style="text-align: start;">soy sauce</div><div dir="auto" style="text-align: start;">honey</div><div dir="auto" style="text-align: start;">ginger</div><div dir="auto" style="text-align: start;">rice vinegar</div><div dir="auto" style="text-align: start;">white wine vinegar</div><div dir="auto" style="text-align: start;">pistachios</div><div dir="auto" style="text-align: start;">[cilantro] <br /></div><div dir="auto" style="text-align: start;">lime juice</div><div dir="auto" style="text-align: start;">pomegranate juice concentrate</div><div dir="auto" style="text-align: start;"> <br /></div> <br /><p></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-46203218968461289372022-04-13T13:50:00.003-07:002022-04-13T13:51:35.662-07:00(vegan) Fried Green Tomatoes<div>from https://yupitsvegan.com/vegan-fried-green-tomatoes/</div><div><br /></div><div>These were really great. I made them in a nonstick 12" skillet and I think that--both the size and the nonstick surface--really helped. </div><div><br /></div>4 large unripe/green tomatoes, cut into 1/4 or 1/8 inch slices <div><br /></div><div><u>flour mixture:</u><br /><div>1 cup all-purpose flour </div><div>1/4 tsp salt </div><div>1/4 tsp paprika </div><div>1/4 tsp garlic powder </div><div><br /></div><div><u>liquid mixture:</u></div><div>1/2 cup aquafaba </div><div>2 tbsp unsweetened extra creamy oat milk </div><div><br /></div><div><u>breading mixture:</u></div><div>1/2 cup panko-style breadcrumbs </div><div>1/2 cup cornmeal </div><div>2 tsp salt </div><div>1/4 tsp ground black pepper</div></div><div><br /></div><div>Put (well-mixed) flour and breading mixtures on small plates; put liquid mixture in shallow bowl</div><div><br /></div><div>Put oil in large pan to reach about 1/2". Heat over medium heat to 360 degrees. If you don't have a thermometer you can put one popcorn kernel in the oil at the beginning--when it pops, the oil should be about 360 degrees. </div><div><br /></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: #fafafa; color: #333333;">Lightly dip the tomato into flour mixture. Shake off excess. Dip into liquid, let excess drip off. Then dip it into the breadcrumb mixture. Press gently to adhere the coating. Let any excess crumbs fall off and place the battered tomato on a plate.</span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: #fafafa; color: #333333;"><br /></span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="background-color: #fafafa; color: #333333;">Put tomatoes into hot oil without crowding. Brown on one side (about 2-3 minutes) then flip and fry on other side. Turn/remove with slotted wood spoon. Place on paper towels to drain. </span></div>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-3574207159964283302022-03-03T10:17:00.005-08:002022-03-03T10:19:47.519-08:00vegan pumpkin bread<p> https://simple-veganista.com/pumpkin-loaf/</p>2 cups <strong style="box-sizing: inherit;">flour</strong> (I used 1 cup reg, 1 whole wheat)<ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="0.5" style="box-sizing: inherit;">1/2</span> – <span data-amount="0.75" style="box-sizing: inherit;">3/4</span> cup <strong style="box-sizing: inherit;">sugar</strong> (i used 1/2 cup dark brown, packed)</span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="1" data-unit="teaspoon" style="box-sizing: inherit;">1 teaspoon</span> <strong style="box-sizing: inherit;">baking powde</strong>r</span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="1" data-unit="teaspoon" style="box-sizing: inherit;">1 teaspoon</span> <strong style="box-sizing: inherit;">baking soda</strong></span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="1" data-unit="tsp" style="box-sizing: inherit;">1 tsp</span> each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove</span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;">pinch of <strong style="box-sizing: inherit;">salt</strong></span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="1" style="box-sizing: inherit;">1.5</span> teaspoons <strong style="box-sizing: inherit;">vanilla</strong></span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="0.33333333333333" data-unit="cup" style="box-sizing: inherit;">1/3 cup</span> <strong style="box-sizing: inherit;">unsweetened soy milk</strong> (at room temp)</span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="0.33333333333333" data-unit="cup" style="box-sizing: inherit;">1/3 cup</span> coconut oil, melted (can also use neutral oil)</span></li></ul><ul style="box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin-bottom: 0px; margin-left: 0px; padding: 0px 0px 0px 2em;"><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;"><span data-amount="1" style="box-sizing: inherit;">1</span> can (15 oz) <strong style="box-sizing: inherit;">100% pumpkin puree</strong> </span></li><li style="box-sizing: inherit; margin-bottom: 0px;"><span style="box-sizing: inherit;">2 tbs ground flax seeds plus some extra splashes of soy milk cuz it seemed dry</span></li></ul><div><br /></div><div>baked at 350 in a 9x5 pan</div><div>pre-tasting, I think: maybe a bit more sugar, maybe a bit more clove?</div><p></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-26838599840935273772022-02-14T05:43:00.002-08:002022-02-14T05:43:19.035-08:00vegetarian kishke<p>I have not made this in over 20 years, but saving the recipe to try it again soon: </p><p>Spice & Spirit vegetarian kishke</p><p><span class="postbody">1/2 cup oil
<br />
2 stalks of celery, sliced
<br />
2 carrots, sliced
<br />
1 onion, quartered
<br />
1 1/2 cups of flour
<br />
1 1/2 tsp. salt
<br />
1 tsp. paprika
<br />
pepper to taste
<br />
<br />
put oil and cut up veggies in a blender until thick paste forms. put in a bowl, add flour and seasonings and mix well.
<br />
<br />
shape in a roll, on greased foil, roll tightly in foil. place on baking sheet and bake for 1 to 1 1/2 hours at 350.
<br />
<br />
for cholent- bake for only 1/2 hour and put in the pot with foil on top.</span><span class="gensmall"></span>
<span class="gensmall"></span>
</p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-88384613320560704062022-01-31T12:13:00.004-08:002022-01-31T12:13:58.975-08:00vegan wafflesthis makes 6 Belgian waffles. finally got a ratio that I like. non-vegan waffles tend to have a ratio of 1/2 cup fat to 2 cups of flour and I don't know why many vegan recipes call for only 1/4 cup. I modified an existing recipe to up the fat & added two flax "eggs" which is what non-vegan waffles with 2 cups of flour would typically contain.
1 1/2 cups unsweetened soymilk
2 teaspoons apple cider vinegar
2 cups all-purpose flour (240g)
1 tablespoon baking powder
1/2 teaspoon sea salt
1 tablespoon brown sugar
1/2 cup melted coconut oil
1/2 teaspoon vanilla extract or almond extract
2 TBSP flaxseed, ground
6 TBSP warm water
turn on waffle iron to preheat
add apple cider vinegar & vanilla extract to (room temp) soy milk and let sit for a few minutes to make buttermilk
sift dry ingredients together into big bowl
melt coconut oil
mix flaxseed & water together in small bowl, let sit for a minute or two
add wet ingredients to dry and mix gently
spray nonstick cooking spray on waffle iron before each waffle
use 1/2 cup batter for each waffle
BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-17751960146566309002021-10-28T11:42:00.003-07:002021-10-28T11:42:58.846-07:00Roasted frozen cauliflower <p> trying this:</p><p>-oven preheated to 450</p><p>-2 pkg frozen cauliflower (14oz each) dumped into bowl (not defrosted at all, I did this after the oven beeped to indicate it was at temp), generous amount of olive oil poured over, some curry powder. dumped onto an ungreased unlined baking sheet, sprinkled with salt, oven for 15 minutes to start, then maybe turn them. <br /></p>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-35936630734775755002021-04-19T06:22:00.004-07:002021-04-19T06:22:47.766-07:00Steel cut oats experiment!OK I'm doing an experiment of approx: <div><br /><div>1 part ground flax seeds </div><div>2 parts quick-cooking steel cut oats </div><div>2 parts reduced fat canned coconut milk (one can = "two parts" in what I'm doing)</div><div>5 (ish) parts water </div><div> and following the cooking instructions for the steel cut oats (except stirring more early on to disperse the flax seeds evenly.) </div></div><div><br /></div><div>Plan is to make this pot of cereal and then heat a small amount each morning combined with frozen raspberries (which will thin it out) </div><div><br /></div><div>So far, I think I could have/should have done 6 parts water because the flax seeds make things somewhat gelatinous (which I like, personally, but still.) </div>BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-86001351782280991802020-05-21T05:54:00.004-07:002020-05-21T05:54:52.324-07:00mini pumpkin pies (incidentally dairy-free)A friend posted about craving pumpkin pie on Facebook and suddenly I wanted some too. I had a can of pumpkin, and while I had no butter, condensed milk, or pie pan, I had substitutions that could work, and so...<br />
<br />
I made an oil-based crust using this recipe: <a href="https://cozypeachkitchen.com/oil-pie-crust/">https://cozypeachkitchen.com/oil-pie-crust/</a><br />
I made the filling from a few recipes I looked at, but basically:<br />
1 1/4 c. soy milk<br />
2 eggs<br />
1 can (14 oz) pumpkin<br />
1 tsp vanilla<br />
1/2 tsp salt<br />
nutmeg, cinnamon, ground cloves, ground ginger<br />
some amount less than 3/4 cup of sugar, mostly brown but some white (I couldn't measure because I used the giant lump of brown sugar that had solidified in my bag of brown sugar, and I softened it in the liquids for this recipe)<br />
I did not add any oil, which some recipes called for<br />
<br />
I sprayed the muffin tins very well with baking spray. The dough (double crust recipe) was enough for about 10 mini-pies in my muffin tin. There was more than enough filling--not sure what I'll do with the extra. I baked it at 375 for maybe 25-30 minutes but if I try again I think I will try baking at a higher temp for the first few minutes, like many recipes suggest for full-size pies. Cool completely in pan (this seems important.)The crust didn't stick to the pan at all, but it was a little hard (but not impossible) to maneuver the pies out intact because the crust was a bit crumbly. Next time I would try making more of a prominent fluted edge, which might be useful as a handle to pull the pies out. The filling sort of puffed up a bit during baking but then sank down on cooling.BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-77159526272620996982019-02-09T14:04:00.002-08:002019-02-24T09:19:13.288-08:00Protein pancakesI keep looking for this recipe (which I've made once or twice) and not being able to find it, so I'm putting it here.<br />
<br />
1c cottage cheese (low sodium would be good if available)<br />
1c rolled oats<br />
1c eggs.<br />
Pinch of cinnamon<br />
sugar/vanilla extract if desired<br />
<br />
blend (I used a stick/immersion blender) and fry in oil. BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-83464507969002616672018-10-07T19:04:00.003-07:002018-10-07T19:04:42.544-07:00(Placemarker til I can make more notes but I’m not sure it came out that well)
I made this, with modifications including using 2 onions, 3 ribs of celery, 3 carrots, a whole pound of lentils, and a godly amount of fresh ginger, because I’m extra like that:
https://www.myrecipes.com/recipe/curried-lentil-soup-0
2 tablespoons vegetable oil
1 large onion, finely chopped
1 large carrot, finely chopped
1 rib celery, finely chopped
3 cloves garlic, minced
2 tablespoons curry powder
6 cups low-sodium vegetable broth
1 1/2 cups dried lentils, washed and picked over
Salt and pepper
1 13.6-oz. can coconut milkBoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-73511586174585574902017-12-25T19:38:00.000-08:002017-12-25T19:39:55.014-08:00Belgian Waffles with oil (not butter)https://www.epicurious.com/recipes/member/views/simple-homemade-waffles-50027026
I made these today because I didn't want to mess with melted butter. They were decent! I was also out of milk so I used half and half (thinned with a little water.) I did not grease my waffle iron and they came out of the iron just fine - not sure if it's something about my waffle iron or if people who say you need to grease the pan are just always lying.<br />
<br />
<li class="ingredient-group"><ul class="ingredients">
<li class="ingredient" itemprop="ingredients">2 cups flour</li>
<li class="ingredient" itemprop="ingredients">2 tablespoons sugar</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon baking powder</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">1 3/4 cups milk</li>
<li class="ingredient" itemprop="ingredients">1/3 cup vegetable oil</li>
<li class="ingredient" itemprop="ingredients">2 eggs</li>
</ul>
</li>
</ol>
(I also added a splash of almond extract.)
1. Combine the flour, sugar, baking powder, and salt in a mixing bowl.
2. Whisk the milk, vegetable oil, and eggs together well.
3. Gradually pour the milk mixture into the dry mixture. Stir until
almost blended. There will be a few lumps.
4. Pour the batter into your waffle maker (about 1/3 cup)and cook
according to instructions - approximately 4-6 minutes on medium high or
until the waffle maker stops steaming.
Optional: To make Blueberry Waffles, pour the batter onto the waffle
maker, sprinkle fresh blueberries on top, and close the lid. Cook as
usual according to the waffle maker instructions.
</li>
</ol>
</li>
</ol>
BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com1tag:blogger.com,1999:blog-5881590991112820933.post-27883730865768078442017-11-25T08:40:00.002-08:002017-11-25T08:40:40.439-08:00peach cornmeal upside down cakeI neeeeeed to make this when it's peach season:<br />
https://www.marthastewart.com/316964/peach-and-cornmeal-upside-down-cakeBoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-51643614230863589752017-10-08T12:33:00.000-07:002017-10-12T16:04:23.377-07:00Chocolate Chia Pudding1 can of reduced fat coconut milk (Trader Joe's brand, about 2 cups even though the can says it's about 6 1/4-cup servings)<br />
1/2 cup chia seeds<br />
~3 TBS granulated sugar<br />
splash vanilla extract<br />
dash of salt<br />
1/4 cup cocoa powder (plus a little more?)<br />
<br />
I used an immersion blender to blend everything well before adding the chia seeds, and I'm letting it sit at room temperature for a bit to set before refrigerating because coconut milk solidifies in the fridge and I imagine that chia seeds can't absorb solid coconut milk.<br />
<br />
Verdict: tasty, but didn't taste like what I wanted, which was...honestly probably chocolate soy milk. Which is an unfair expectation of coconut chia pudding. BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-57078601404388994092017-10-08T07:56:00.001-07:002017-10-08T08:31:40.900-07:00Dutch Babies III made a dutch baby pancake using (basically) the <a href="https://cooking.nytimes.com/recipes/6648-dutch-baby">NYTimes recipe</a> this morning:<br />
<ul class="recipe-ingredients">
<li itemprop="recipeIngredient">
<span class="quantity">3</span>
<span class="ingredient-name">eggs</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">cup flour</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">½</span>
<span class="ingredient-name">cup milk</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">1</span>
<span class="ingredient-name">tablespoon sugar</span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity"></span>
<span class="ingredient-name">Pinch of nutmeg</span></li>
<li itemprop="recipeIngredient"><span class="ingredient-name">splash vanilla extract</span></li>
<li itemprop="recipeIngredient"><span class="ingredient-name">dash of cinnamon </span>
</li>
<li itemprop="recipeIngredient">
<span class="quantity">4</span>
<span class="ingredient-name">tablespoons butter</span></li>
<li itemprop="recipeIngredient"><span class="ingredient-name"> 1 apple, unpeeled</span>
</li>
</ul>
Preheat oven to 425, mix ingredients (except butter and apples) in bowl. I blended them with an immersion blender til a bit beyond "solidly blended." Slice apples about 1/4" thick. Butter went into my old 10" cast iron, into the oven *once the oven was almost to temperature*. As soon as the butter was melted, pulled the skillet out of the oven, fanned out the apple slices in the pan on top of the butter, poured the batter on top, and stuck it back in the oven for ~20 minutes, then lowered to 300 and kept it in for only 3 more minutes because it was starting to burn.<br />
<br />
Verdict: good recipe, overall, and came out of my cast iron skillet easily enough even though the skillet needs to be re-seasoned quite badly. But the apples didn't really cook enough. Some recipes for dutch babies with apples suggest you cook the apples a bit first but I figured I'd try it without doing that because less work is nice if the finished product doesn't suffer. But I bet this would have been better with more thoroughly cooked apples. Such is life. BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0tag:blogger.com,1999:blog-5881590991112820933.post-66563990244138336212017-03-29T11:42:00.000-07:002017-03-29T11:42:32.874-07:00kale salad!I never thought I would come around to this! But I did! I was resistant to putting sweetened stuff in it but the driedcranberries make it especially fun.<br />
<br />
1 bunch kale, washed, stems removed, cut into ribbons<br />
dressing: 1 lemon worth of juice, neutral oil like canola, salt, pepper, garlic powder, *toasted sesame oil*<br />
pine nuts<br />
grape tomatoes, sliced in half<br />
dried sweetened cranberries<br />
avocado<br />
<br />
grated Parmesan (add just before eating)<br />
<br />
Mix well, let it sit with the dressing on it for half an hour at least to sort of "cook" the kale, i.e. break it down a bit with the acid from the lemon. Don't put too much salt in the dressing. Also be sparing with the canola oil. BoBhttp://www.blogger.com/profile/03621312100057699206noreply@blogger.com0