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
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
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.

** 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.
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
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: 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.

Meatballs

Jul. 25th, 2015 04:18 pm
xtina: (Default)
[personal profile] xtina
Copied from here. Recipe based on this.

Ingredients

1.3 lb (one package) ground turkey*
2 Tbsp GF "breadcrumbs"
1 Tbsp mixed dried herbs (your standard Italian seasoning mix will do nicely), or 2 Tbsp finely chopped fresh herbs
2/3 cup grated carrot*
1 egg, whisked
A few grinds each of salt and pepper

* If your package of turkey is only 1 pound, reduce the carrot to 1/2 cup.

Equipment

Baking sheet
Parchment paper
Whisk
Big bowl

Instructions

0) Mise en place. Line a baking sheet with non-stick aluminum foil. Gather everything together.

1) Mix the ingredients. Combine all ingredients in a large bowl and mix thoroughly.

2) Form meatballs. Your goal is to make them approximately golfball-sized. Anything larger than that and microwaving them becomes more difficult later. The above should make 24 meatballs.

3a) Cook. If you're cooking for now, put the meatballs in the large tupperware container and use sensor reheat, plus one minute after that's done.

3b) Freeze. If you're storing more for later instead of cooking, stick the baking sheeting in the big freezer.

Miso soup

Jun. 14th, 2015 05:47 pm
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

1 cup chicken or vegetable broth
1 to 1.5 Tbsp white miso paste

Equipment

2-cup Pyrex measuring cup
Microwave
Tablespoon measuring spoon
Whisk

Instructions

1) Heat the broth. Pour 1 cup of broth into the 2-cup measuring cup. Microwave at 70% power for 2 minutes.

2) Make the soup. Put 1 Tbsp miso paste into the hot broth and whisk until all the lumps have been whisked out. Taste and add more miso if desired. Serve immediately.

Source:
http://www.thekitchn.com/how-to-make-miso-soup-cooking-lessons-from-the-kitchn-13786
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This could probably be cooked without a stove by microwaving in 1-minute increments and whisking vigorously in between, but I haven't tried it, so experiment with caution.

Note: This recipe is for a classic vanilla crème anglaise, but you could easily add a pinch of saffron or nutmeg, use maple syrup for the sweetener, or otherwise experiment with different flavors.

Ingredients

1 tsp cornstarch
0.5 c unsweetened non-dairy milk (almond milk works particularly well), store-bought or homemade
1 Tbsp liquid or granulated sweetener of your choice (I prefer confectioner's [powdered] sugar, but basically anything will work)
1 tsp vanilla

Equipment

Measuring cups and spoons
Whisk
Wooden spoon
Small pot
Stove (1 burner)

Instructions

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

1) Combine ingredients. Put the cornstarch in a measuring cup or pitcher that holds at least 1 cup, and stir in a splash of milk to make a slurry. Add the rest of the ingredients. Whisk well.

2) Cook. Pour the sauce into the pot and heat over medium-low heat, stirring often with the wooden spoon, until just bubbling. Reduce heat to maintain a very gentle simmer. Let cook for 5 minutes, stirring often, until sauce is thick and cornstarch taste has cooked off. Taste and add more sugar or vanilla as needed.

3) Serve and store. Pour over fruit, chocolate cake, bread pudding, or whatever needs a splash of vanilla and creaminess. If not using right away, store in the fridge and then reheat gently before serving.

Sources:
http://www.pkdrecipes.com/?p=1165
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This recipe calls for plain cooked white rice. Short-grain rice is best. Brown rice is fine. Leftover rice from Chinese takeout works very well. Don't use rice that has already been adulterated with butter, oil, or lots of salt. I guess you could use rice that had been cooked in broth if you wanted to make a broth-flavored pudding? What a peculiar thought. Now I'm wondering whether broth could be substituted for the milk in the recipe... a sort of chawanmushi type thing... anyway, plain rice, probably best.

Note: The egg can be omitted for veganization; the result will be more like "rice in milk" than "rice pudding" but it's still very tasty. If you feel like experimenting with vegan thickeners, try this recipe, which uses cornstarch. If you don't use any thickener at all, mix and microwave in a 4-cup pitcher to prevent overflowing.

Note: This recipe makes about 1.5 cups of pudding, which is one substantial breakfast serving or two small dessert servings. For 2x and larger batches, increase the microwave time as needed until the egg is fully cooked and the pudding has more or less set. For a half-batch, halve everything but the egg.

Note: If feeding someone with an upset stomach, use 0.125 tsp cinnamon and 0.125 tsp ginger. For a traditional flavor, use 0.25 tsp cinnamon and no other spices. To make it more dessert-like, add 1 Tbsp sugar and increase the vanilla to 0.5 tsp.

Ingredients

1 egg
1.5 Tbsp (4.5 tsp) sugar
0.5 c unsweetened non-dairy milk
0.25 tsp vanilla extract
Up to 2 Tbsp add-ins: raisins, currants, chopped or whole almonds, pumpkin puree, etc.
0.125 tsp cinnamon
Total of 0.125 tsp additional spices: more cinnamon, ginger, nutmeg, cloves, etc.
1 c COOKED white rice

Equipment

Microwave-safe 2-cup measuring pitcher
Small bowl
Measuring cups and spoons
Microwave

Instructions

0) Mise en place. Gather your ingredients and tools. Measure out the rice with the pitcher and mix in the spices. Pour the rice into the bowl.

1) Mix. Measure the milk into the pitcher. Whisk in the egg, sugar, vanilla, and add-ins. Add the rice and mix well.

2) Cook, serve, and store. Microwave on 70% power for 2 minutes to temper the egg and prevent curdling. Then microwave on high power for 3 minutes or until the egg is cooked and the pudding has thickened. (If you care more about a smooth custard than speedy cooking, you can do the whole thing at 70% power, but it will probably take quite a while.) Stir and make sure there's no remaining un-set liquid; if there is, microwave in 30-second intervals until it's set or absorbed. Eat hot; or spoon into jars, let cool to room temp, store in the fridge, and enjoy cold later. It probably keeps for about a week.

Sources:
http://www.oprah.com/food/Mug-Rice-Pudding-Recipe
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This is Rose's preferred oatmeal. Your preferred oatmeal is probably different. Experiment and see what works for you.

Note: To make refrigerator oatmeal ("overnight oats"), combine the non-milk ingredients in an 8-oz (pint) jar and pour in just enough milk to cover them. Put the lid on very tightly and shake well to combine. Leave in fridge overnight.

Ingredients

1 c unsweetened almond milk, homemade or store-bought
0.5 c old-fashioned oats (not steel-cut, not quick-cooking)
1 heaping tsp brown sugar
2 heaping tsp currants
0.125 c unsalted toasted whole almonds or toasted almond slivers

Equipment

4-cup microwave-safe measuring cup (you need one this big so the oatmeal doesn't overflow while cooking)
Measuring cups and spoons
Soup spoon
Microwave
Cutting board and sharp knife (optional)

Instructions

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

1) Make the oatmeal. Measure the milk by pouring it into the measuring cup up to the 1-cup line. Add the oats, sugar, and currants. Stir well with the soup spoon. Microwave on high for 2.5 minutes. If you're using whole almonds, optionally cut them in half while the oatmeal is cooking.

2) Garnish. Wait for the oatmeal to cool to eating temperature. It will thicken and absorb any remaining milk. Stir in the almonds.

3) Serve and store. Eat as much as you want. Leftover oatmeal will keep in the fridge for up to two days and is best eaten cold.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: One batch of sauce will coat 12 oz of noodles, 1 lb of cooked meat or meat substitute, and probably lots of other things--experiment! It can also be used as a dip for pieces of cucumber, celery, or apple.

Note: Optionally, garnish with pieces of cucumber and/or chopped roasted peanuts.

Ingredients

3 Tbsp sesame oil (pure, not blended)
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sugar
1 to 3 tsp grated fresh or frozen ginger (to taste)
0.25 c creamy natural peanut butter (contains nothing but peanuts and possibly a bit of salt--do NOT use Skippy, Jif, etc.)
Chili oil or garlic-chili paste (optional, to taste)
Water

Equipment

Blender, or bowl and whisk
Measuring cups and spoons

Instructions

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

1) Make the sauce. Combine the ingredients and 3 Tbsp of water. Blend or whisk until smooth, adding more water 1 Tbsp at a time if needed--you want it just thin enough to pour easily. If you accidentally add too much water, heat the sauce in a small pot on the stove until some water evaporates and the sauce thickens.

2) Use the sauce. Pour the sauce over whatever you're saucing.

3) Store and reheat. Store leftover sauce in the fridge for up to two weeks. Reheat gently (either on the stove over low heat or in short bursts in the microwave, stirring frequently to prevent the oil from falling out of the emulsion) before serving, adding water as needed to thin it out.


Sources:
http://cooking.nytimes.com/recipes/9558-takeout-style-sesame-noodles
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Many liquids can be used for poaching, including broth, stock, water, juice, beer, and wine. Tried-and-true variations include vegetable or chicken broth on its own; apple cider, apple slices, and bay leaves; diluted orange juice, tarragon, and thyme; and chicken broth, white wine, and thyme. Experiment!

Ingredients

3 lb bone-in chicken parts, with or without skin, either all white meat or all dark meat
1.5 qt (48 oz) liquid
12 sprigs of fresh herbs, or 3 tsp dried herbs (optional)
0.5 c fresh or dried fruit, roughly chopped (optional)
Salt and pepper

Equipment

Stove (1 burner)
Large pan with lid
Meat thermometer (optional)
Slotted spoon

Instructions

0) Mise en place. Gather your ingredients and tools. Rinse fresh herbs (no need to chop them--they can even stay on the stem). If using a thermometer, place it in the thickest part of the largest piece of chicken.

1) Prepare the chicken. Place any herbs or fruit in the pan in a single layer. Place the chicken in the pan, again in a single layer. Pour liquid over the chicken until it's completely covered. Add salt and pepper to taste.

2) Poach the chicken. Cover the pan with the lid. Heat over high heat just until the liquid begins to bubble. If cooking white meat, turn the heat off immediately. If cooking dark meat, turn the heat down to maintain a gentle simmer for 5 minutes, then turn the heat off. Let the chicken rest in the hot liquid, with the lid on, for 20 to 40 minutes or until completely cooked. (The length of time will depend on the size of the chicken pieces.)

3) Serve and store. Use a slotted spoon to remove the chicken from the poaching liquid. Discard any chicken skin and the remaining fruit and herbs. Serve chicken pieces whole, or shred the meat off the bones and use it in another recipe. The chicken will keep in the fridge for several days. You can also save the poaching liquid for making soup, or for a future batch of poaching (best to only reuse it once). Most poaching liquid will keep in the fridge for about a week or in the freezer indefinitely.

Sources:
http://www.cookstr.com/recipes/poached-chicken-thighs
http://www.livestrong.com/article/448962-how-to-poach-chicken-thighs/
http://www.melindalee.com/resources/reference-center/poach-chicken/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Root vegetables that work well in this recipe include carrots, parsnips, turnips, potatoes, sweet potatoes, celery root (aka celeriac), and beets. Herbs that work well include thyme, oregano, and powdered coriander.

Note: The recipe scales up very easily. If you have so many vegetables that you need to use two baking trays, swap them halfway through cooking so they both get time close to the heat.

Ingredients

1 lb root vegetables, cut into pieces 0.5" thick in the narrowest dimension
1 Tbsp olive oil
1 tsp chopped fresh herbs or 0.25 tsp dried herbs (optional)
Salt
Pepper (optional)

Equipment

Oven
Baking sheet, roasting pan, or baking dish
Aluminum foil (optional)
Vegetable peeler
Cutting board
Knife
Mixing bowl
Measuring spoons

Instructions

0) Mise en place. Gather your ingredients and tools. Move the oven racks to the lowest levels. Preheat the oven to 425F for a Pyrex baking dish, or 450F for a baking sheet or metal pan. Optionally, line the sheet/pan/dish with aluminum foil. Peel, rinse, and cut the vegetables.

1) Combine ingredients. In the mixing bowl, toss the vegetable pieces with the olive oil and herbs. Add a generous pinch of salt, and pepper if you'd like. Mix well.

2) Roast. Spread the vegetables in the sheet/pan/dish in a single layer. It's fine if they're touching, but you don't want them piled up. Roast the vegetables for 20 to 30 minutes, mixing them around every 5 to 10 minutes, until the largest pieces are thoroughly cooked (but not mushy) with browned edges.

3) Serve and store. Serve immediately. The cooked veg will keep in the fridge for several days. Reheating may make them very soft, but then you can mash them up with butter or olive oil and they will be just as delicious.

Sources:
http://www.onceuponachef.com/2009/10/roasted-carrots-with-thyme.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The canonical recipe uses lime juice. It works perfectly well with lemon juice, or a mix of lemon and lime. If you feel like being adventurous, you can try replacing up to 2 Tbsp of the juice with no-pulp orange or tangerine juice.

Note: The canonical recipe calls for 1 to 3 tsp of crushed or chopped garlic. We generally omit it, but if you like garlic, mix it into the marinade.

Ingredients

2 lb boneless skinless chicken thighs, or 3.5 lb bone-in chicken thighs with or without skin
1.5 tsp ground cumin
1.5 tsp dried oregano
0.5 c citrus juice
0.25 tsp salt
1 tsp glutinous rice flour, or 0.5 tsp cornstarch
0.25 c finely minced parsley or cilantro

Equipment

Oven (NOT toaster oven)
Stove (1 burner)
9" x 13" baking dish, or two 8" or 9" square baking dishes
Aluminum foil
Paper towels
Measuring cups and spoons
Gallon zip-top bag, or small mixing bowl
Meat thermometer (optional)
Tongs
Large plate
Gravy separator
Small pot
Whisk
Gravy boat, pitcher, or bowl

Instructions

0) Mise en place. Gather your ingredients and tools. Combine the cumin, oregano, citrus juice, and salt in a gallon zip-top bag (if you plan to marinate the chicken) or a small mixing bowl (if you don't). Optionally, line the baking dish(es) with aluminum foil for easier cleanup. Remove the chicken from its packaging and pat it dry with paper towels.

0.5) Optional: marinate the chicken. Put the chicken in the zip-top bag with the marinade, seal it, and shake well. Open a corner of the seal and squeeze the air out. Let marinate in the refrigerator for 30 minutes.

1) Bake the chicken. Preheat the oven to 400F. Place the chicken in a single layer in the baking dish(es), skin side up. If you didn't marinate it, pour the marinade over it. Cover the dish(es) tightly with aluminum foil. Bake the chicken 35–45 minutes; it's done when a thermometer in the thickest part of the largest piece measures 170F, or when piercing the meat near the bone gives juices that are clear rather than pink. Use tongs to remove the chicken to a plate, and loosely tent it with foil.

2) Make the sauce. Pour the pan juices into a gravy separator and let them rest for a couple of minutes. In a small pot, off the heat, whisk the glutinous rice flour or cornstarch with an equal quantity of water to form a smooth slurry. Pour the defatted juices into the pot and whisk the slurry in. Heat until bubbling and simmer for 5 minutes to reduce and thicken.

3) Serve and store. Pour the sauce into a gravy boat, pitcher, or small bowl. Sprinkle the parsley or cilantro over the chicken, whisk it into the sauce, or serve it in its own bowl. Bring the plate of chicken to the table. The chicken keeps in the fridge for 5 days, or it can be shredded, mixed with the sauce, and frozen.

Sources:
http://www.glutenanddairyfree.com/recipes/chickencuminlime.html

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