rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
2 whole or 4 half tilapia or catfish filets
2 cups (1 pint) mirepoix or shredded carrots
2 bay leaves
Sprigs of tarragon, thyme, or oregano
Lemons (optional)

Cut central veins out of whole filets. If using catfish, soak filets for 15 minutes to 1 hour in Sprite, ginger ale, or lemon water. Rinse fish well in cold water.

Preheat oven to 425 F. Optional: gently sauté veg and herbs in olive oil for a few minutes until the veg start to soften and brown.

Salt and pepper the filets and put each one on a sheet of foil. Put an herb sprig and half a bay leaf on each filet, and cover them with the veg. Add a bit of lemon juice if you have lemons. Fold the foil up into a tightly sealed envelope and bake on baking sheet 10–15 minutes or until fish is opaque and flaky all the way through.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
1 Tbsp olive oil
0.5 onion, finely diced
2 c uncooked white rice
1 Tbsp ground coriander
5 c broth
6 chicken thighs, or meat from 1 rotisserie chicken
2 14-oz. cans black beans, drained and rinsed
1 lb raw or frozen diced carrot (optional)
1 lb frozen peas (do not defrost)
Juice of 2 limes

If the chicken isn't already cooked, cook it. Shred the chicken.

In large pot, saute the onion in the oil. When it's soft, add the rice and ground coriander, and toast them briefly. Gradually stir in broth and meat. Bring to boil, simmer 5 minutes. Add beans, and carrot if you're using it. Simmer until rice is cooked. If eating right away, add peas and simmer until peas are just heated through. Remove from heat. Stir in lime juice.

If making to freeze, don't add the peas. Instead, divide into containers, leaving some space, and chill in the fridge until cold. Then add a proportional layer of frozen peas on top and freeze immediately.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Separate yolks and whites of two eggs. Start bread toasting on Medium.

In small frying pan, heat generous glug of olive oil on 6 on the front right burner until it starts to smoke, about 1.5 to 2 minutes.

Reduce heat to 5. Pour egg whites into the middle of the oil puddle; they will sizzle and puff up. Set a timer for 1 minute. When it reaches 30 seconds, add the yolks to the middle of the whites, separating the yolks if possible. Let the timer finish counting down, then set it for 1 additional minute (so the yolks cook for a total of 1.5 minutes).

Retrieve the toast (even though the toaster oven hasn't finished) and put it on a plate. When the timer finishes counting down, the whites should be cooked through and the yolks should be jiggly. Turn off heat and transfer eggs to the bed of toast. Salt and pepper. Eat immediately.
rosefox: A woodblock print of a woman surrounded by roses. (nostalgia)
[personal profile] rosefox
Exactly the way Rose likes them.

Hot chocolate:

Mug
Small silicone whisk
Soup spoon
Nuke-safe two-cup pitcher
Soy milk
Hot chocolate mix

1) Place two mounded spoonfuls of hot chocolate mix in the mug.

2) In the pitcher, microwave 10 ounces of unsweetened soy milk until hot and bubbling.

3) Pour an ounce or so of hot soy milk into the mug and whisk to turn the hot chocolate mix into syrup. Use the spoon to scrape up any lumps and whisk until it's all combined. Gradually whisk in the rest of the hot soy milk. Enjoy.

Iced chocolate:

Glass
Ice
Small silicone whisk
Soup spoon
Nuke-safe one-cup pitcher
Teaspoon
Soy milk
Hot chocolate mix
Sugar
Straw

1) Place one mounded spoonful of hot chocolate mix in the bottom of the glass.

2) In the pitcher, microwave 1 ounce of unsweetened soy milk until hot and bubbling (this will happen very quickly, so keep an eye on it!).

3) Pour the hot soy milk into the glass and whisk to turn the hot chocolate mix into syrup. Use the spoon to scrape up any lumps and whisk until it's all combined.

4) Put ice in the glass. Pour in cold soy milk and add one teaspoon of sugar. Stir to mix. Drink with a straw.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Put 1 box Kitchen Basics unsalted chicken stock in a pot and begin heating.

Microwave 1 bag Birds Eye Steamfresh frozen mixed veggies and rice according to package directions. After the heating and resting time, open a corner of the bag so the veggies don't overcook.

Remove 1 chicken breast from 1 Stop & Shop rotisserie chicken—keeping the skin in large pieces—and shred the meat. Put the meat and skin in the pot with the stock. Bring to a boil; reduce to a simmer.

When the flavor's right, remove and discard the chicken skin and season the soup to taste with salt and pepper; a splash of Kikkoman GF soy sauce; and/or a few drops of Gravy Master. Add veggies and rice.

If making at home, add fresh or dried dill and a little fresh ginger.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: If you don't have a high-speed blender, it's probably best to go with the partially pureed version rather than trying to puree all the vegetables and meat as well as the peas.

Note: The carrots, celery, and shallots/onion can collectively be replaced with 3.5 c or 10 oz prepared mirepoix.

Note: The quantities given here make about eight servings. You can halve or double them if you want.

Ingredients

0.25 c cooking-grade olive oil
2 c shredded carrots or 2–3 large whole carrots
4 stalks celery
2 large shallots or 1 small onion
12 oz ham or sausages (Aidell's chicken apple sausages work well; for a vegan soup, use vegan sausages or smoked tofu)
6 c low- or no-sodium chicken broth (for a vegan soup, use no-chicken broth or water; vegetable broth may overwhelm the flavor of the peas)
0.5 tsp dried thyme or 4 sprigs of fresh thyme
64 oz fresh or frozen green peas
coarse black pepper
dipping-grade olive oil
parbaked rolls (optional)

Equipment

stove with two burners
two large pots with lids
wooden spoon
ladle
high-speed blender
spatula

Instructions

For a 100% pureed soup:

0) Mise en place. Gather your ingredients and tools. Coarsely chop the celery and onion/shallot; if using whole carrots, coarsely chop them. If the sausages are frozen, fully defrost them in the microwave. If you want to bake rolls, start the toaster oven pre-heating, and add the rolls when it's hot.

1) Cook the meat and vegetables. Heat the oil in the pot over medium-high heat. Add the carrots, celery, and onion/shallot and leave them to cook with the lid on, stirring occasionally. Meanwhile, chop up the ham/sausage. Add the meat and the thyme to the pot, grind in some black pepper, reduce the heat to medium, and let it all cook covered for 5 minutes or until the carrots are tender.

2) Turn it into soup. Pour in the broth and bring it to a full boil. Add the peas and cook just until the peas are fully heated and tender, 3 to 5 minutes.

3) Puree and serve. Turn the heat off. Remove the thyme stems. Puree the soup at high speed in batches, never filling the blender more than about 2/3 of the way and making sure each batch has plenty of liquid. (There will be about four batches.) Pour each batch of puree into the second pot. When all the soup is pureed, heat it until it just begins to simmer. Serve with a drizzle of good olive oil on top.

For a partly pureed soup:

0) Mise en place. Gather your ingredients and tools. Finely chop the celery, onion/shallot, and carrots. If the sausages are frozen, fully defrost them in the microwave. If you want to bake rolls, start the toaster oven pre-heating, and add the rolls when it's hot.

1) Cook the peas. Put the broth and peas in a pot. Bring to a boil (this will take quite a while) and cook just until the peas are are fully heated and tender, 1 to 3 minutes after the boiling point.

2) Cook the meat and vegetables. Heat the oil in the second pot over medium-high heat. Add the carrots, celery, and onion/shallot and leave them to cook with the lid on, stirring occasionally. Meanwhile, chop the ham/sausage into small, even pieces. Add the meat and the thyme to the pot, grind in some black pepper, reduce the heat to medium, and let it all cook covered for 5 minutes or until the vegetables are tender. If the peas aren't done yet, reduce the heat to low.

3) Finish and serve. Remove the thyme stems from the vegetable pot. Puree the peas and broth at high speed in batches, never filling the blender more than about 2/3 of the way and making sure each batch has plenty of liquid. Pour each batch of puree into the pot with the vegetables. Stir and heat the soup very briefly until it just begins to simmer. Serve with a drizzle of good olive oil on top.

Sources:
http://cookthestory.com/pea-soup-ham/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
3 to 4 Tbsp semi-sweet chocolate chips (warning: 4 Tbsp makes it very intense!)
1c soy milk

mug
measuring pitcher
small whisk
microwave

Put the chips in the bottom of the mug you plan to drink out of. Splash in just a little bit of soy milk, not even enough to cover the chips. Microwave on high power in intervals of 15 seconds, stirring after each interval. When the milk is simmering and the chips have begun melting (30 to 45 seconds), stir until the melted chocolate is smooth.

Pour the soy milk into a microwave-safe one- or two-cup measuring pitcher and microwave at 70% power for 1.5 to 2 minutes (less if starting at room temperature) or until the milk just begins to bubble and develops a skin on top. Pour a little of the hot milk into the chocolate and whisk rapidly to integrate it, scraping the bottom of the mug to get all the chocolate up and integrate it. Continue incorporating the milk a bit at a time until it's all been added and the beverage has an even color, with no suspended particles of chocolate. Drink immediately.
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
.5 c soy milk
2 eggs*
0.25 c maple syrup, applesauce, or mushy overripe pears or bananas**
0.325 c sugar
2 tsp vanilla extract
2 tsp freshly grated lemon zest (optional)
2.125 c (180 g) extra-fine almond flour
.5 c (75 g) starch***
2 Tbsp (14 g) King Arthur Flour cake enhancer (optional)
.25 tsp salt
2 tsp baking powder
2 Tbsp poppy seeds

* To veganize, replace eggs with flax eggs or vegan egg replacer.

** Substitution not tested but seems plausible.

*** The original recipe recommends 3/4 potato starch and 1/4 tapioca starch. Using all tapioca starch works fine too.

Line a 9" round springform pan with parchment and grease the bottom and sides with vegan butter. (Don't use too much or it will scorch when the cake bakes. A very light coating rubbed on with a buttery paper towel is sufficient.)

In a stand mixer, mix wet ingredients, add dry ingredients, and mix until thoroughly blended. Pour batter into the pan and let it rest for 15 minutes to hydrate the starch and prevent grittiness (recommended for any GF baking recipe). While it's resting, preheat the oven to 350F.

Bake at 350F for 30 minutes or until the cake's internal temperature reaches 205F. The edges should be starting to pull away from the pan. Let cool for at least 15 minutes before running a flexible spatula around the edge and releasing the cake from the pan.

The flavor is very delicate, even with the lemon zest. You can add a teaspoon or two of lemon or almond extract to punch it up if you like, and a lemon sugar icing or maple whipped cream would be wonderful on top. V. simple lemon icing: use a spatula to mix 1.5 Tbsp warmed fresh lemon juice (from the lemon you zested) with 0.75 cup GF powdered sugar. Pour over the cake and very carefully spread with the spatula as needed, being careful not to pick up crumbs from the cake edge or top. Sprinkle leftover lemon zest on top.

Sources:
http://www.veganricha.com/2016/09/vegan-almond-poppy-seed-cake-gluten-free-cake.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

~14 oz full-fat coconut milk
~14 oz canned red kidney beans, drained and rinsed
14 oz instant (parboiled) brown or white rice
Leaves from 8 to 10 stems of fresh thyme (about 1 Tbsp thyme leaves)
0.25 tsp ground allspice
0.75 tsp salt
0.25 tsp black pepper
Water

Equipment

Rice cooker
Silicone spatula
Measuring spoons
Can opener, if the cans don't have pull-tabs

Instructions

0) Mise en place. Gather your ingredients and tools. Open the cans. Drain the beans and rinse well under cold water. Rinse the thyme and pluck the leaves off of the stems. Take the basin out of the cooker.

1) Mix. Pour the coconut milk into the rice cooker and stir with the spatula to try to break up the cream and mix it into the milk as much as possible. Put the rest of the ingredients into the rice cooker basin. Add enough water to come up to the "5" line on the side of the basin. Stir well.

2) Cook. Place the basin in the cooker and close the lid. Start cooker on the "white rice" setting. When steam starts coming out of the vent (after about 15–20 minutes), briefly open the lid, stir the rice with the spatula to bring the beans up from the bottom, and close the lid again. Continue cooking until done (about 30–40 minutes total).

3) Serve and store. Eat on its own--this recipe makes about four hearty bowlfuls--or use as a base for meat, fish, sausage, or whatever you like. Keeps in the fridge for up to a week.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Make a roux with some GF flour and Earth Balance
Add soy milk and salt to make a white sauce
Add some Gravy Master and a little red wine vinegar and some paprika because why not
Brown a bunch of ground beef, don't bother draining the fat
Cook a box of elbow macaroni in salted water
Throw in some frozen peas and carrots in the last couple of minutes of pasta cooking
Drain the pasta and veg
Mix it all together, season to taste
Call it food

(Dear future-Rose: I'm not trolling you, Josh is.)
xtina: (Default)
[personal profile] xtina
Equipment

* smaller non-stick pot
* slotted wooden spoon
* strainer
* a pasta-eatin' bowl
* an fork

Ingredients

* 12 pumpkin ravioli (or whatevs)
* Earth Balance

To do

Fill the pot 60% with water. Bring to boil.

Add ravioli and reduce heat to a gentle boil. Boil 7 minutes if fresh or 10 minutes if frozen, stirring occasionally.

Use slotted spoon to transport ravioli to bowl. Drain water from pot. Use the fork (Luke) to scoop about a Tbsp of Earth Balance out. Melt it in the pot over high heat. Put ravioli back in the pot. Stir to coat with the Earth Balance.

Serve as-is or fry for a minute or two for crispier ravioli. ("Spices" as needed.)

That's it!
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This recipe is designed for frozen chicken dumplings from Vanessa's. It's not guaranteed to work with any other kind of dumpling.

Note: By the end of cooking, the dumpling wrappers will kind of be falling apart. There are nicer techniques for boiling dumplings without this happening, but the point of this soup is to be fast, easy, and filling, so look elsewhere for those.

Note: This makes enough soup for one person.

Ingredients

8 frozen chicken dumplings from Vanessa's
1.5 c unsalted chicken broth
1 cubic cm (approx.) peeled fresh or thawed ginger
1 Tbsp (approx.) pure sesame oil
2 drops Gravy Master or 1 splash soy sauce

Equipment

Small nonstick pot with lid
Slotted wooden spoon
Sharp knife and cutting board
Soup spoon
Microwave (if thawing frozen ginger)
Stove (1 burner)
Bowl
Tray

Instructions

0) Mise en place. Gather your ingredients and tools. If the ginger is frozen, nuke for 10 seconds to thaw (you may get fun light effects and scorching). Chop the ginger up into a dozen or so smaller pieces of ginger; the shape doesn't matter.

1) Combine ingredients. Pour enough sesame oil into the pot to lightly coat the bottom. Arrange the dumplings in the bottom of the pot, seams upward. Pour in the broth; it will mostly cover the dumplings, with the seams sticking upward like shark fins. Add the ginger. Pour two drops (seriously, just two) of Gravy Master or a splash of soy sauce into the soup spoon and stir it in--DO NOT pour it directly into the pot or you will put in way too much and everyone will be sad. Set the spoon aside for later use eating the soup.

2) Cook. Cover the pot and heat over the highest flame that won't lick around the sides of the pot. When the broth comes to a full boil, set a timer for 5 minutes, and continue to boil with the lid on. You'll have to reduce the heat as the dumplings thaw, but keep it as high as possible without letting the pot boil over. The dumplings will swell and emerge from the broth; if any float entirely on top, stir them back in. The steam will cook them too but it's best for them to be at least partially submerged. After 5 minutes, flip them fin-down and boil another 5 minutes.

3) Serve. When the dumplings have boiled for a total of 10 minutes, the soup is ready to eat. Turn off the heat. Put the bowl on a tray. Use the slotted spoon to move the dumplings into the bowl and then pour in the broth. Let cool briefly and eat immediately.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: It will look like there's not much batter. Don't be fooled! When the juice and baking soda interact, it foams up a lot. If you double the batter, it will overflow the mug.

Note: For more intense orange flavor, add 1 Tbsp high-quality marmalade, and reduce the sugar to 2 tsp and the orange juice to 2 tsp. Mix the marmalade and orange juice together before adding to the batter. If the marmalade has been in the fridge, you may want to warm the juice/marmalade mixture briefly so it can be stirred into the batter instead of just sitting there being sticky.

WARNING: If you add marmalade, it will interact very strongly with the baking soda. Watch the cake carefully while it's cooking, and if it threatens to overflow, pause the microwave and let it settle down. It will also probably dissolve any added chocolate chips into the batter, which may or may not be a perk depending on whether you want chocolate almond orange cake or almond orange cake with chocolate chips in.

Ingredients

0.25 cup almond flour
0.125 tsp baking soda
1 Tbsp sugar
1 tsp oil
4 tsp orange juice (any kind, any pulp amount, as long as it is made 100% from oranges and isn't "low acid")
1 Tbsp chocolate chips (optional)

Equipment

Measuring spoons
Microwave-safe mug or small baking dish
Spoon, fork, or whisk
Microwave

Instructions

0) Mise en place. Gather your ingredients and tools.

1) Mix. Add the ingredients in order, mixing briefly after each one, until just combined.

2) Cook. Microwave on high for 1.25 minutes or until set.

3) Serve. Eat immediately.

Sources:
http://www.veganricha.com/2016/02/one-bowl-vegan-orange-cake.html
http://honeyvillefarms.blogspot.com/2015/11/almond-flour-chocolate-mug-cake.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

1 onion
2 large or 4 skinny carrots
0.25 c very good olive oil
1 tsp dried thyme, or leaves from 4 thyme sprigs
1 tsp chopped dried rosemary, or chopped leaves from 2 rosemary sprigs
12 sweet Italian sausages or 2 lb sweet Italian sausage meat
1 c red wine
56 oz (about 7 c) crushed tomatoes or passata
0.25 c chopped fresh parsley or basil
salt and pepper

Equipment

cutting board and chef's knife
measuring cups and spoons
two medium-size bowls
large nonstick pot
wooden spoon
stove (one or two burners)
optional: pot with lid, strainer, and pasta

Instructions

0) Mise en place. Gather your ingredients and tools. Peel and dice the onion and carrots and put them in one bowl. Peel the casings off the sausages and put all the sausage meat in the other bowl. Measure out the oil and wine. Open the cans of tomatoes. Chop the herbs.

1) Brown the vegetables. In the nonstick pot, heat the oil over medium-high heat with a piece of onion tossed into it. When the onion sizzles, put in the onion and carrot and cook, stirring frequently, until browned and aromatic, about 15 minutes.

2) Add everything else and simmer. Stir in the herbs and cook until aromatic, 1–2 minutes. Add the sausage and cook until there's no pink meat left, about 8 to 10 minutes. Pour in the wine and tomatoes, and bring to a boil. Simmer with lid ajar, stirring occasionally and adding a little water if needed to keep things from scorching, for 30 minutes or until sauce is thick and flavors have married.

2.5) Optional: make pasta. While the sauce is simmering, fill the second pot with water and bring it to a boil. Cover and remove from heat. About 10 minutes before the sauce is done, bring the water back to a boil and cook the pasta until it's al dente. Drain the pasta and return it to the pot.

3) Finish, serve, and store. Off the heat, stir in the parsley or basil, and season to taste with salt and pepper. Ladle sauce onto the pasta, stir in, and simmer briefly so the pasta finishes cooking by absorbing liquid from the sauce. Sauced pasta or sauce on its own will keep in the fridge for 1 week. Sauce can be frozen indefinitely.
rosefox: A cheerful chef made out of ginger. (baking)
[personal profile] rosefox
Note: If you don't have the KAF GF baking mix, substitute 8 oz GF AP flour, 2 tsp xanthan gum, 1.5 tsp baking soda, 1 tsp baking powder, and 0.5 tsp salt.

Note: Just about any relatively flavorless liquid oil will work: refined coconut oil, vegetable oil, canola oil, light olive oil, or even melted margarine.

Note: The recipe gives directions for making this in a bread machine. To make in a conventional oven, mix the non-chocolate wet ingredients and sugar, add the dry ingredients, mix until there are no lumps, mix in the chocolate, and bake in an 8" square/9" round pan (for taller, fluffier cake) or 9" square pan (for flatter, denser cake) or 12 standard cupcake cups at 350F for 18 to 20 minutes or until a toothpick poked into the center comes out mostly clean (don't wait until it's 100% clean or the cake will be too dry).

Ingredients

2.75 c soy milk
2 tsp cider vinegar
0.75 c sugar
3 tsp vanilla extract
3 Tbsp oil
12 oz (by weight) chocolate chips
8 oz (by weight) King Arthur Flour GF baking mix (NOT flour--see note above)
2 Tbsp King Arthur Flour cake enhancer (optional)

Equipment

Measuring cups and spoons
Scale
Flour sifter or mesh strainer
Microwave, or double boiler and stove
Zojirushi or other programmable bread machine

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the soy milk, add the vinegar, and set aside to curdle. Weigh the chocolate chips in the bowl of a double boiler or into a microwave-safe measuring cup. Sift together the dry ingredients (other than sugar). Remove the pan from the machine. Program the bread machine: 30 minute mix, shape, 20 minute rest, 1 minute rest (so everything gets re-mixed briefly before baking), 90 minute bake.

1) Mix the batter. Pour the curdled soy milk, sugar, vanilla extract, and oil into the pan. Add the dry ingredients. Place the pan in the machine and start the prepared program. A few minutes after mixing begins, when the ingredients have all been combined, open the machine and scrape any bits of flour off the walls of the machine and into the batter; then close the lid.

2) Melt the chocolate. If using the double boiler, put at least 1 cup of water in the pot, put the bowl with the chips over it, and heat over medium-low heat, stirring frequently. If using the microwave, nuke the measuring cup with the chips on high for 30-second bursts, stirring in between. (This shouldn't take more than 2 minutes in most microwaves.) When they're mostly melted, take them off the heat/out of the microwave and stir until they finish melting in the residual heat. Do your best to time this so that the chocolate is ready about 5 minutes before the end of the mixing cycle.

3) Bake the cake. When the add-ins beep goes off, pour in the melted chocolate, then close the lid (mixing should resume automatically). When the machine beeps for shaping, smooth the top of the batter, then press START. Leave the machine closed until the cake is done baking.

4) Serve and store. After baking, remove the pan from the bread machine/oven and set it aside on a heat-safe trivet to cool COMPLETELY. Leave it there for AT LEAST ONE HOUR. DO NOT ATTEMPT TO REMOVE THE CAKE UNTIL IT IS COOL. (Unless your goal is cake crumbs.) Run a spatula around the edges and very gently slide the cake out onto a plate. Slice and serve with vanilla ice cream. Only slice as much as you plan to serve. Store unsliced cake in an airtight bag or container at room temperature, or slice and freeze. Eat as soon as possible.

Sources:
"Your Basic Chocolate Cupcake", Vegan Cupcakes Take Over the World
http://www.ehow.com/how_7646693_substitute-chocolate-chips-cocoa.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

2 oz (by weight) Earth Balance, or 0.25 cup (by volume) canola oil or olive oil
3 eggs
1.75 cup unsweetened soy milk
1 box KAF GF bread mix
1 tsp baking powder (NOT baking soda)

Equipment

Bowl
Pyrex pitcher
Fork or whisk
Microwave
Scale (if using Earth Balance) or measuring cup (if using oil)
Measuring spoons
Zojirushi bread machine, preprogrammed
Spatula
Wire rack
Oven mitts

Instructions

0) Mise en place. Gather your ingredients and tools. Make sure the mixing paddles are correctly seated in the bread machine pan, long side down. Measure out the oil or Earth Balance. Fill the bowl with very warm water, put the eggs in the bowl, and let sit five minutes. Pour the soy milk into the pitcher; if using Earth Balance, add it to the pitcher. Microwave at 70% power for 1.5 minutes or until the Earth Balance is melted and the liquid is body temperature. Remove the yeast packet from the mix box, and open the mix packet. Mix the baking powder into the mix (it doesn't have to be well incorporated).

1) Layer ingredients. Remove the loaf pan from the bread machine. Pour the soy milk into the pan. If using oil, pour that in too. Crack the eggs into the measuring pitcher, whisk briefly, and pour them in. Gently shake in the bread mix in an even layer, completely covering the wet ingredients. Make a little dent in the center of the mix and pour in the yeast. Put the pan back into the machine.

2) Bake. Plug the machine in and press the HOME MADE button until the screen displays MEMORY 1 with a baking cycle length of 3 hours. Press START. The machine will preheat for 15 minutes and knead for 30 minutes. Five minutes before the end of the kneading cycle, it will beep to remind you to add any add-ins; if you don't have any, lift the lid until it beeps once, then close the lid. After the kneading cycle is complete, it will beep to encourage you to shape the loaf. Use a silicone spatula to stir in any unincorporated flour and smooth the top of the dough. Close the lid and press START. The machine will let the dough rise for 65 minutes and bake for 70 minutes.

3) Serve and store. Carefully remove the pan and gently shake the bread out onto a wire rack. Let cool completely before slicing. Store in a sealed plastic bag at room temp, slicing as needed, for up to three days; or freeze individual slices.

Source:
http://www.kingarthurflour.com/mixes/gluten-free-bread-mix.html
xtina: (Default)
[personal profile] xtina
Ingredients:

* "Shady Brook Farms Lean Italian Turkey Sausage" sausages.
* Vegetable oil.

Equipment:

A pan.

Steps:

* Heat the pan. Put a dollop of vegetable oil in.
* Tip: Use a paper towel to evenly distribute the oil in the pan.
* Put the sausages in, side by side.
* Heat for 3-4 minutes on medium heat (4) on each side, for the four sides.
* Tip: If you want to make frozen veg, start the pot boiling after two of the four sides are done.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The cider mentioned below is the sort that's called "cloudy apple juice" in the U.K. and obtained by the half-gallon at farmer's markets and supermarkets in the U.S. Alcoholic cider would probably not be a good substitute. Pear cider works best, but use what you've got on hand.

Note: The recipe can be doubled or tripled to serve several. Just increase the ingredients proportionately and leave the microwave time about the same.

Ingredients

1 underripe pear
1 Tbsp + 1 tsp brown sugar
1 tsp ground cinnamon, or 1 cinnamon stick (optional)
1 tsp vanilla extract, or half a vanilla bean (optional)
1 Tbsp pear or apple juice or cider
Vanilla ice cream

Equipment

Knife
Cutting board
Microwave-safe glass bowl or baking dish
Microwave oven
Spoon
Ice cream scoop
Soup bowl
Lid for the dish, or plastic wrap

Instructions

0) Mise en place. Gather your ingredients and tools. Set the ice cream out to soften a bit.

1) Cook the pear. Wash and quarter the pear. Peel it if you like. Remove and discard the stem, core, and seeds. Optional: cut the pear into smaller, spoon-friendly pieces. Place the pear pieces skin side down in the glass dish. Sprinkle 1 Tbsp brown sugar over them. Optional: sprinkle ground cinnamon over the pear pieces, or put a cinnamon stick in the dish. Optional: add 1 tsp vanilla extract to the dish (don't pour it over the pears), or put in half a vanilla bean or the scrapings therefrom. Pour the juice/cider over the pear pieces. Microwave on high for 2 to 4 minutes or until pear is thoroughly cooked and tender.

If you prefer your pears cold, stop after this step. Put the dish on a trivet and let it cool to room temperature; then cover and refrigerate. DO NOT put the hot glass dish directly in the fridge or put it down on a cold surface! DO NOT put plastic wrap on the hot dish--it will melt!

2) Make the syrup. Remove the pieces of pear to the soup bowl, leaving the liquid (and cinnamon stick and/or vanilla bean, if using) in the glass dish. Mix the remaining 1 tsp brown sugar into the juices in the bottom of the glass dish. Microwave on high in 30-second increments until it acquires a syrupy consistency. The syrup and the dish will be VERY HOT. Handle with care. Move the dish to a trivet and let it cool briefly before attempting to pour out the syrup.

3) Serve. Nest a scoop of vanilla ice cream in the middle of the pear pieces. Pour the syrup over the pear and ice cream. Eat immediately.

Sources:
http://catalinakolker.blogspot.com/2009/09/microwave-baked-pears.html
http://mylittlerecipes.blogspot.com/2009/12/microwave-oven-poached-pears.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: For a vegan curry, omit the chicken and double the veg.

Note: Mild Jamaican curry powder is very, very mild and will give a nice flavor without a lot of kick.

Note: For a thinner sauce, skim the fat off the top of the coconut milk and use it to replace part of the rice cooking water.

Ingredients

4 Tbsp olive oil, divided into 1 and 3 Tbsp
6 boneless skinless chicken thighs, cut into 1" pieces
0.5 c diced onion (frozen or fresh)
0.25 c curry powder
25 to 30 oz full-fat coconut milk
2 large Idaho potatoes or other baking potatoes, peeled and cut into 1" pieces
1 lb cut vegetables (broccoli, cauliflower, carrot, green beans, bell peppers, peas, etc.), fresh or frozen
1 c white rice
2 c water
Salt

Equipment

Cutting board
Sharp knife
Measuring cups
Mixing bowl
Scale (if using fresh veg)
Large pot with lid
Stove (1 burner)
Spoon
Rice cooker (or another stove burner and a small pot with lid)

Instructions

0) Mise en place. Gather your ingredients and tools. Skin, debone, and cut the chicken. Peel and cut the potatoes. Chop the onion and/or veg if using fresh. Start the rice cooking with the 2 cups of water.

1) Fry the chicken. In the large pot, heat 1 Tbsp oil over medium-high heat. Fry the chicken pieces for about 5 minutes, stirring occasionally, until lightly browned on all sides. Set the chicken aside.

2) Fry the aromatics. Add the remaining 3 Tbsp of oil to the pot and heat over medium heat. (It will look like a lot of oil. This is fine.) Add the onion (carefully! frozen onion will splatter) and fry briefly, stirring frequently, until it just begins to brown. Gradually add the curry powder, mixing it well with the oil to form a paste, and fry, stirring vigorously, for 60 seconds or until very fragrant. If it threatens to scorch, turn the heat down.

3) Simmer. Add the chicken and potatoes to the pot. Pour in the coconut milk and stir. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until the chicken and potatoes are cooked through.

4) Cook the veg. When the chicken and potatoes are cooked through, check the rice. It should be done; if it's not, turn off the heat under the pot. Once the rice is done, add the veg to the curry, bring to a boil, and simmer uncovered until just cooked, about 3 to 5 minutes depending on which veg you're using. Taste the curry and season with salt as needed.

5) Serve and store. Fill bowls with rice and ladle curry on top. Before refrigerating or freezing leftovers, mix the rice into the curry; you may want to add a splash of water before microwaving refrigerated leftovers, since the rice will have soaked up a lot of the liquid. The turmeric will stain the containers no matter what you do, so don't worry about it.

Sources:
http://ohsnapletseat.com/2013/05/20/easy-coconut-milk-curry-chicken/
http://www.budgetbytes.com/2014/03/coconut-vegetable-curry/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: If making smoothies for someone who has an upset stomach, omit the chocolate.

Note: If you have fresh bananas rather than frozen, blend in ice cubes to achieve desired consistency.

Ingredients
6 frozen banana halves, or 3 fresh bananas plus some ice cubes
3/8 c mini chocolate chips
3/8 c peanut butter
Non-dairy milk

Equipment

Blender
2 freezer-safe pint (2-cup) containers
Freezer

Instructions

1) Blend. Put the solid ingredients in the blender, laying the banana pieces as flat as possible. Pour in just enough non-dairy milk to cover them. Add ice cubes if using. Blend at high speed until the texture is smooth, adding more milk as needed (but not exceeding 4 total cups of smoothie). Do not overblend or the heat of the blending will melt the smoothie.

2) Serve and store. Pour into glasses if drinking immediately. Otherwise, divide between the two pint containers and freeze. To serve after freezing, thaw in the fridge until liquid or just eat with a spoon.

Profile

subtlehouse: a cookbook book, a wooden spoon, and a pouring measuring cup (Default)
Subtle House's Cookbook

June 2017

S M T W T F S
    12 3
45678910
11121314151617
18192021222324
252627282930 

Syndicate

RSS Atom

Most Popular Tags

Style Credit

  • Style: Caturday - Grey Tabby for Heads Up by momijizuakmori

Expand Cut Tags

No cut tags
Page generated Sep. 23rd, 2017 07:34 am
Powered by Dreamwidth Studios