boiled salt potatoes

 https://www.mamagourmand.com/boiled-salt-potatoes/

baked feta and butternut squash pasta

 https://grilledcheesesocial.com/2019/10/08/baked-feta-and-butternut-squash-pasta/

I omitted honey when I made this

Chocolate chip cookies

 Saving to make later:

https://ask.metafilter.com/327204/What-is-the-best-cookie-recipe#4712211

proportions:

3 2/3c {17 oz} flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt

2 1/2 sticks or 1 1/4 cups {10 ounces} unsalted butter
1 1/4 cups {10 ounces} light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds (20 ounces) bittersweet chocolate chips, disks or fèves

with notes that:

• use a scale
• rest dough for 24 hours
• melted/very soft butter thoroughly mixed with sugar
• fresh/decent quality brown sugar
• salting the top of the cookies

Nutty Grain salad

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...

cooked red quinoa, cooked spelt (wheat), edamame

(soybeans), carrots, dry roasted peanuts, canola oil, sweet

chili sauce (sugar, water, pickled red chili, vinegar, garlic,

salt, xanthan gum), water, pumpkin seeds, soy sauce

(water, soybeans, wheat, salt), honey, ginger, sugar, rice

vinegar (rice vinegar, water), white wine vinegar, pistachios,

cilantro, lime juice, pomegranate juice concentrate,

modified rice starch.

 

reformated/simplified ingredient list:

red quinoa

spelt

edamame

carrots

dry roasted peanuts

canola oil

sweet chili sauce

pumpkin seeds

soy sauce

honey

ginger

rice vinegar

white wine vinegar

pistachios

[cilantro]

lime juice

pomegranate juice concentrate

 

(vegan) Fried Green Tomatoes

from https://yupitsvegan.com/vegan-fried-green-tomatoes/

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. 

4 large unripe/green tomatoes, cut into 1/4 or 1/8 inch slices 

flour mixture:

1 cup all-purpose flour  

1/4 tsp salt 

1/4 tsp paprika 

1/4 tsp garlic powder 

liquid mixture:

1/2 cup aquafaba  

2 tbsp unsweetened extra creamy oat milk 

breading mixture:

1/2 cup panko-style breadcrumbs 

1/2 cup cornmeal 

2 tsp salt 

1/4 tsp ground black pepper

Put (well-mixed) flour and breading mixtures on small plates; put liquid mixture in shallow bowl

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. 

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.

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. 

vegan pumpkin bread

 https://simple-veganista.com/pumpkin-loaf/

2 cups flour (I used 1 cup reg, 1 whole wheat)

• 1/2 – 3/4 cup sugar (i used 1/2 cup dark brown, packed)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove

• pinch of salt

• 1.5 teaspoons vanilla

• 1/3 cup unsweetened soy milk (at room temp)

• 1/3 cup coconut oil, melted (can also use neutral oil)

• 1 can (15 oz) 100% pumpkin puree 
• 2 tbs ground flax seeds plus some extra splashes of soy milk cuz it seemed dry

baked at 350 in a 9x5 pan

pre-tasting, I think: maybe a bit more sugar, maybe a bit more clove?

vegetarian kishke

I have not made this in over 20 years, but saving the recipe to try it again soon: 

Spice & Spirit vegetarian kishke

1/2 cup oil
2 stalks of celery, sliced
2 carrots, sliced
1 onion, quartered
1 1/2 cups of flour
1 1/2 tsp. salt
1 tsp. paprika
pepper to taste

put oil and cut up veggies in a blender until thick paste forms. put in a bowl, add flour and seasonings and mix well.

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.

for cholent- bake for only 1/2 hour and put in the pot with foil on top.