Subtle House's Cookbook

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.

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

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

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)
3 Tbsp water + more if needed

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, starting with 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

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

Note: Microwaving sausage, whether to cook it or to reheat it, is not recommended; it can become dry and rubbery very quickly.

Ingredients

3 lb ground turkey

Seasonings
1 Tbsp fennel seeds, crushed slightly
1 Tbsp powdered sage
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
0.5 tsp dried thyme
0.5 tsp onion powder
0.25 tsp garlic powder

Equipment

Small sharp knife
Small mixing
Large mixing bowl
Fork or whisk
Nitrile gloves
If baking:
- Oven
- Two baking sheets
- Nonstick foil
- Instant-read thermometer
If frying:
- Stove (one burner)
- Frying pan
- Olive oil
- Slotted spatula
- Instant-read thermometer (not needed for crumbled sausage)
- Plate or bowl
- Paper towels
If freezing patties or meatballs:
- Two baking sheets
- Nonstick foil
If freezing logs:
- Cutting board
- Plastic wrap

Instructions

0) Mise en place. Gather your ingredients and tools. If baking or freezing the sausage, line baking sheets with nonstick foil. If baking, preheat the oven to 400F. Mix the seasoning ingredients in the small bowl. Use the paring knife to cut open the package of turkey.

1) Season the meat. Put on gloves and put the turkey in the large bowl, spreading it out as much as possible. Pour the seasonings over the meat. Mix the turkey well with your hands until the seasonings are evenly distributed.

2a) Bake. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Bake 10 minutes; flip patties (not necessary for meatballs) and rotate trays; bake about 10 minutes more until the internal temperature of the largest meatball/patty reaches 175F.

2b) Fry. Optional: divide the sausage into portions and shape them into meatballs or patties. Line a plate with paper towels. Heat olive oil and a drop of water in a nonstick pan over medium-high heat until the water sizzles. Pan-fry crumbled sausage until no longer pink; pan-fry meatballs or patties until internal temp reaches 175F. Place the sausage on the towel-lined plate to drain briefly before serving or incorporating into another dish.

2c) Freeze as patties or meatballs. Divide the mixture in half and put each half on a baking tray. Divide and shape each half into 16 smallish meatballs or patties. Put the trays in the freezer. When the meat is frozen solid, put it in bags labeled "Bake at 400F 30 minutes or fry".

2d) Freeze as logs. Divide the mixture into four parts, put them on the cutting board, and shape each one into a log. Wrap each log tightly in several layers of plastic wrap. Freeze until solid, then place in a bag labeled "Partially thaw, slice into patties, bake at 400F 30 minutes or fry".

3) Serve and store. Once cooked, sausage will keep for about 7 days in the fridge. Cooked sausage can be frozen, but don't re-freeze meat that has already been frozen once.

Sources:
http://www.tasteofhome.com/recipes/homemade-italian-turkey-sausage
http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/
http://www.tastesoflizzyt.com/2014/11/10/homemade-italian-sausage-seasoning/

Note: The vinegar and diluted almond cream are non-dairy substitutes for sour cream. You can also use 2 cups of room temperature (dairy or non-dairy) sour cream or unsweetened yogurt, and omit the water and vinegar. If you use a dairy ingredient, turn off the heat before you add it to the sauce so that the sauce doesn't break.

Note: If you have actual gravy, you can use that instead of the chicken broth and Gravy Master.

Note: If you don't have packaged noodles and want a GF DIY option, make a flour of 2 cups brown rice flour, 2 cups white rice flour (regular rice, not sweet/glutinous rice), and 1 cup cornstarch. Whisk together 1 egg or 2 egg yolks, 1 tsp water, 1 tsp oil, and a pinch of salt. Mix in enough of the flour to form a ball of dough. Roll out the dough on a floured surface until it's very thin. Cut into noodles with a knife, pizza cutter, or pasta cutter.

Ingredients

2 lb ground turkey
12 to 16 oz (2 packages) fresh mushrooms, chopped
salt and freshly ground black pepper to taste
6 Tbsp Earth Balance
1 cup finely chopped onion (about half of a large onion)
1 cup chicken broth
0.5 tsp Gravy Master
2 tsp cider vinegar
2 Tbsp chopped fresh thyme, or 2 tsp dried thyme
0.25 tsp nutmeg
1.5 cup almond cream
0.5 cup water
1 lb pasta, ideally flat noodles

Equipment

Chef's knife
Cutting board
Measuring cups and spoons
Pyrex 2-cup measure
Stove (2 burners)
Medium pot with lid
Large nonstick pan
Wooden spoons
Large strainer
Medium bowl

Instructions

0) Mise en place. Gather your ingredients and tools. Fill the pasta pot 3/4 full with water, put the lid on, and start it heating over high heat. Make sure the sink is empty and clean, and put the large strainer in it.

1) Prep. Chop the mushrooms and onions (keep them separate). Measure and combine the chicken broth, Gravy Master, and vinegar. Mix the almond cream and water in the Pyrex pitcher and microwave until warm. Chop the thyme if it's fresh. Add the thyme and nutmeg to the almond cream and stir well.

2) Brown the turkey. Heat the pan over medium-high heat. Put in the turkey and cook until no longer pink, stirring frequently so it doesn't turn into a single solid mass of turkey. Drain it in the strainer and set it aside in a bowl.

2.5) By now the pasta water is probably boiling. Add the noodles and cook until tender. When the noodles are done, drain them in the strainer.

3) Brown the mushrooms and onion. Heat the pan over medium-high heat. Put in the mushrooms, add a few grinds of salt and pepper, and cook, stirring frequently, until the mushrooms release their liquid and begin to brown (3 to 5 minutes). Add the Earth Balance and onion and cook, stirring frequently, until the onion is lightly browned.

4) Combine. Add the turkey back to the pan. Pour in the broth mixture. Stir to combine and cook for a couple of minutes. Add the almond cream and thyme and nutmeg, and stir to combine. If the sauce is too thick, thin with a little water; if it's too thin, simmer it down. Adjust seasonings to taste.

5) Serve. Plate the noodles individually and pour the sauce over them. Serve immediately. Makes about six servings.

6) Store and reheat. Store the noodles and sauce separately in the fridge; they'll keep for about five days. Reheat the noodles by immersing them in hot or boiling water until just heated through. Reheat the sauce in the microwave or on the stove. Combine just before eating.

Sources:
http://www.simplyrecipes.com/recipes/turkey_stroganoff/?commented=1404606131
http://frugalfarmwife.com/article/gluten-free-egg-noodles

Ingredients

1 package (1.3 pounds) ground turkey
Italian seasoning
Optional: breadthings (bread, buns, whatever)

Equipment

Mixing bowl
Plastic cutting board
Large nonstick pan
Large lid
Stove (one burner)
Flipper-type spatula
Instant-read thermometer
Optional: toaster oven

Steps

1) Open the package of turkey. Shake enough Italian seasoning over the top of the turkey to cover it with an opaque layer of herbs.

2) Put on gloves and put the turkey into a bowl. Mix the turkey well with hands until the seasoning is evenly incorporated.

3) Heat the pan over medium-high heat. Move the turkey to the cutting board. Divide it into six equal lumps and shape each lump into a thick, round patty.

4) Arrange the patties in the center of the hot pan so that they don't quite touch, and cover them with the lid. The lid should cover the patties completely. Cook for 5 minutes. The patties will get quite puffy and may press against the lid; this is normal and fine. (It comes from the liquid inside the burger expanding into steam in the closed environment.)

4.5) If you plan to toast bread/buns for the burgers, now's a good time to put breadthings in the toaster oven.

5) Carefully remove the lid, tilting it over the pan so that the liquid that collected in the lid will drip into the pan and not all over the stove. Watch out for spattering sizzling liquid. Flip the patties and flatten them slightly with the spatula. Put the lid back on and cook for another 5 minutes.

6) Carefully remove the lid as before, and set it aside. Press the patties gently so that the excess liquid runs out. Verify that they have reached an internal temperature of 165F; if they haven't, cook them uncovered until they do. Serve immediately.

Raw patties can be frozen; cook frozen patties the same way, but for 7 minutes on a side instead of 5. Cooked burgers will keep in the fridge for about 5 days.