Subtle House's Cookbook

Vegan gluten-free chocolate chip cookies

2026-03-04T03:25:24Z

Posted by: rosefox

If you have an abrupt craving and want to bake a handful of vegan gluten-free cookies in a toaster oven, here you go:

3 Tbsp brown sugar
2 Tbsp white sugar
2 Tbsp coconut oil, melted (or butter if you eat butter)
1/4 tsp salt
2 Tbsp applesauce (or half an egg if you eat eggs)
1/4 tsp vanilla extract
1/2 cup GF all-purpose flour (or wheat if you eat wheat)
1/4 tsp baking soda
1/4 rounded cup vegan chocolate chips

If you want to make a full batch:

3/4 cup brown sugar
1/2 cup white sugar
1/2 cup coconut oil, melted (or butter if you eat butter)
1 tsp salt
1/2 cup applesauce (or two eggs if you eat eggs)
1 tsp vanilla extract
2.25 cup GF all-purpose flour (or wheat if you eat wheat)
1 tsp baking soda
1 rounded cup vegan chocolate chips

Preheat [toaster] oven to 375F and line [one small baking sheet | two large baking sheets] with parchment paper. Mix ingredients in order. If you're using GF flour, let the batter sit for 10 minutes to hydrate. Divide into larger or smaller dollops depending on the size and number of cookies you want — a 1/8 cup scoop makes a nice size — and arrange them on the baking sheet(s); they won't spread much, and it's probably best to flatten them a little before baking. Bake 12–16 minutes or until you have cookies.

Source: https://www.mydarlingvegan.com/classic-vegan-chocolate-chip-cookies/

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Veganizable No-Cook Egg-Free Ice Cream

2026-02-17T21:23:57Z

Posted by: rosefox

Base
12 oz evaporated milk
3/4 cup white sugar
1/2 cup light corn syrup, honey, agave nectar, or 3/4 cup maple syrup
pinch of salt
1/2 tsp Perfect Ice Cream (optional but highly recommended for vegan ice cream)
1 pint (2 cups) heavy cream

Vegan substitutions
12 oz evaporated milk: use a can of evaporated oat milk; gently simmer 3 cup non-dairy milk down to 1 1/2 cup; or blend 1 1/4 cup boiling water, 1 cup soy milk powder, and 2 Tbsp avocado oil at high speed until emulsified
2 cups heavy cream: blend 1 scant cup avocado oil and 1 generous cup unflavored soy milk, both of which must be at room temperature, at high speed until emulsified

Flavoring
Vanilla: 1–2 Tbsp vanilla bean paste (extract will do, but paste is better; adjust quantity to suit your vanilla intensity preferences)
Chocolate A: 8 oz unsweetened baking chocolate (or use semi-sweet chocolate chips and omit the white sugar from the base), 1 tsp vanilla bean paste
Chocolate B: 4 oz unsweetened chocolate, 2/3 cup cocoa powder, 1 tsp vanilla bean paste
For both chocolate recipes: Break up or shred solid chocolate if it's not already in pieces. Put chocolate, cocoa, and vanilla in the heavy cream from the base and microwave it in 1-minute increments, stirring in between rounds, until the chocolate is melted and has merged with the cream to form a chocolate cream. Then mix that into the other base ingredients. This will keep the chocolate from seizing.
Coffee: 1/4 cup instant coffee dissolved with 1 Tbsp hot water
Fruit: 2 cups chopped or pureed fresh or frozen fruit
For fruit flavor without fruit texture, simmer fruit with 1/4 cup of the sugar from the base and 1 tsp lemon juice, adding water 1 Tbsp at a time as needed, for 5 to 10 minutes until fruit breaks down and sugar thoroughly dissolves. Strain through a fine mesh. Let cool, then blend into base. If fruit is quite sweet, reduce sugar in the base as needed.
Cookie dough: Turn 1 cup eggless chocolate chip cookie dough into a mix of small balls and crumbs. Once ice cream is churned, stir in dough pieces.

Directions
0. If using the Perfect Ice Cream stabilizer, mix it into the heavy cream. Gently heat the mixture, whisking constantly, to 180F on a probe thermometer. Cool at least to room temperature; better yet, if you have time, chill it to 40F.
1. Blend evaporated milk, sugar, corn syrup, and salt at high speed until sugar is dissolved.
2. Whisk in heavy cream along with flavoring add-ins.
3. Churn in ice cream maker according to manufacturer's directions.

Sources
https://ultimatefoodgeek.com/2024/07/11/the-worlds-best-and-easiest-ice-cream-recipe/
https://www.noracooks.com/heavy-whipping-cream-substitution/#wprm-recipe-container-17379
https://www.icecreamgeek.com/making-the-ultimate-chocolate-ice-cream/

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Apple Cider Cake

2026-02-10T05:35:01Z

Posted by: rosefox

Ingredients

1 cup oil or 2 sticks softened butter
2 cups sugar
3 eggs
3.5 cups flour (cup-for-cup GF flour will work fine)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp powdered cinnamon
1/4 tsp nutmeg, preferably freshly grated
1 cup unfiltered, non-alcoholic pear or apple cider (US)/cloudy juice (UK)

This recipe makes a tall cake in a 9"x11" pan. 2/3 of the recipe will fill an 8" square pan (taller cake) or 9" square pan (flatter cake). 1/2 of the recipe will fill an 8" round pan.

Directions

Preheat oven to 350F. If the butter needs softening, soften it in the heating oven. Sift dry ingredients together. (Sugar counts as a wet ingredient. I don't make the rules.) Butter and sugar the pan(s) of your choice, or line with parchment paper.

In a stand mixer, cream together butter/oil and sugar. Beat in eggs at high speed until mixture is light yellow and creamy.

With the mixer running at medium speed, mix in alternating splashes of cider and half-cups of the flour mixture until everything is combined. Don't overmix.

Scrape batter into pan. Bake until done; in a 9"x 11" pan, this can take anywhere from 40 minutes to an hour. Let cool 10 minutes before removing from pan. Goes well with cream cheese frosting or vanilla ice cream.

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Hoppin' John, deconstructed

2026-01-03T06:19:17Z

Posted by: rosefox

Note: If some of the people you're cooking for are strict vegetarians, put the bacon and sausage in their own pan and use vegetable stock instead of chicken stock.

Seasoning Mix
1 Tbsp salt
1 Tbsp paprika
2.5 tsp black pepper
1.5 tsp garlic powder
1 tsp onion powder
1 tsp white pepper (or sub 0.5 tsp black pepper)
1 tsp dried basil
1 tsp dried thyme
3 bay leaves

Other Ingredients
4 cups chicken stock
2 cups rice

8 oz bacon
1 lb smoked sausage, sliced

3 cups chopped onions
2 cups chopped green and red bell peppers
1.5 cups chopped celery
1 teaspoon fresh garlic, minced
2 14-ounce cans black-eyed peas, drained and rinsed
5 oz fresh spinach, chopped

Rinse the rice well in cold water. Put it in a pot with the chicken stock and half the seasoning mix, and bring to a boil. Put the lid on, reduce heat, and simmer 15 minutes; turn off heat and steam covered for another 10 minutes. Rice should now be cooked. Return to medium heat and add the beans and spinach. Cook just until spinach is wilted and beans are heated through.

Meanwhile, in a large pot over medium-high heat, cook bacon and sausage until crispy. Remove and drain on a paper towel.

In the grease, sauté onions, peppers, and celery until liquid has cooked off. Make a space in the middle, add the garlic and the other half of the seasoning mix, and cook until fragrant.

Combine all the parts of this that you like, and skip the parts you don't.

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Chicken and sweet potato faux-stew

2025-11-13T00:32:08Z

Posted by: rosefox

This is a "faux-stew" because the ingredients aren't actually stewed together, but it ends up stew-like all the same. It can be eaten on its own or served over rice.

1 Tbsp olive oil
1.5 to 2 lb boneless skinless chicken thighs, diced
2 medium sweet potatoes, peeled and diced
2 + 1 tsp ras al hanout
0.5 tsp urfa biber
4 cloves garlic, pressed or minced
0.5 tsp salt (increase to 1 tsp if using unsalted stock)
2 cups chicken stock
1 cup frozen peas

0) Gather your ingredients and tools, including a large nonstick Dutch oven or cast iron skillet with a tightly fitting lid. Peel and dice the sweet potatoes. Dice the chicken and season it with 2 tsp ras al hanout.

1) In the Dutch oven, heat the olive oil over medium heat until shimmering. Sauté the chicken, stirring often, until it's just cooked through (maybe the largest pieces are still a little pink in the middle). Set it aside in a bowl.

2) Add a little more oil if needed. Add the remaining 1 tsp ras al hanout, the urfa biber, and the garlic, and cook 30 seconds or until fragrant. Pour in the stock and scrape up the browned bits.

3) Add the sweet potatoes. Cover the pot and reduce the heat to medium-low. Cook 10 minutes. Add the peas, stir, and cook another 5 minutes or until the sweet potatoes are very soft and starting to disintegrate when stirred.

4) Gently stir in the chicken so as not to dissolve all the sweet potato, and simmer until the chicken is fully cooked and the sauce is thick. Serve.

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Vegan alfredo sauce

2025-11-09T04:16:12Z

Posted by: rosefox

1 cup extra-fine almond flour
1 cup grated vegan parmesan, grated fresh from a block of hard cheese (Violife is good)
2 cups water, divided
1 tsp onion powder
1 tsp garlic powder
1 tsp white pepper or 0.25 tsp black pepper
0.5 tsp dried thyme
freshly grated nutmeg to taste
salt to taste

1) Combine almond flour, parmesan, 1 cup water, garlic, onion, and pepper in a high-speed blender. Blend until very smooth.
2) Pour into a nonstick saucepan. Put remaining 1 cup water in the blender, swirl it around or briefly blend it to pick up the remaining sauce, and add it to the saucepan.
3) Add thyme and nutmeg.
4) Cook over medium-low heat, stirring often, until thick and smooth, about 5 minutes.
5) Salt to taste. Serve immediately.

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Boiled eggs

2025-03-20T04:56:16Z

Posted by: rosefox

1) In the smallest pot, bring water to a roiling boil over the highest heat the pot will tolerate (front left burner on 5).
2) Gently lower in cold eggs. Set a timer for 7 minutes (soft-boiled with runny yolks and potentially slightly underdone whites), 9 minutes (medium-boiled with cooked but soft yolks and firm whites), or 11 minutes (hard-boiled with fully cooked yolks and whites). These times are for large or jumbo eggs; decrease by 1 minute for medium eggs.
3) Once big bubbles start to appear in the water again, lower the heat to the point where it keeps simmering but doesn't boil (around 2.5 or 3).
4) Prepare a bowl of ice water.
5) When the timer goes off, move the eggs to the ice water. Set a timer for 3 minutes.
6) Peel and serve with salt and pepper.

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Gluten-free dairy-free potato croquettes

2023-11-25T03:25:31Z

Posted by: rosefox

This is a great way to use up leftover mashed potatoes. You can mix in herbs or some chopped-up meat or veg, add cheese if you eat dairy or have a preferred non-dairy brand that melts well, or just have them as-is.

I used glutinous rice flour, but any 1:1 baking flour or starch would probably work; this isn't one of those places where you can swap in almond meal, though. If you don't have breadcrumbs, you can skip them, but the patties will be more delicate and won't get as crunchy.

I haven't tried this with mashed sweet potatoes, but it would probably work fine, though you might want to adjust the seasoning profile.

Ingredients

2 cups cold leftover mashed potatoes
Add-ins of your choice
1 large egg + 1 large egg
1 packet + 1 packet Manischewitz gluten-free matzo ball mix, or 2.5 oz + 2.5 oz of your preferred GF panko/breadcrumbs/matzo meal
Seasonings to taste
2 tsp GF flour or starch, plus a little extra for your hands and workspace
Canola or peanut oil for frying

( Directions )

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Cinnamon bread-cake

2023-05-07T13:06:11Z

Posted by: nonethefewer

( Ingredients )

( Instructions )

Source

Gluten-Free Palate: Gluten-Free Cinnamon Bread

Notes

- Next time try making an orange glaze.

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Banana berry smoothies

2023-03-31T20:31:36Z

Posted by: rosefox

Prepackage frozen ingredients

Place a 4-cup container on the scale and tare it, with measurements in ounces. Add:

1 whole banana or 5 oz banana pieces
A couple of pieces of pear
Enough frozen berries to make a total of 18 ounces (should mostly fill the container)
1.5 ounces of chocolate chips

This makes enough for a double smoothie batch.

Make smoothies

Fill the blender to the 3-cup line with soy milk. (Make sure the actual level of the milk reaches the line, not just the top of the foam.)
Add 2 scoops protein powder.
Add 1 container of frozen fruit.

Blend on medium-low speed until all frozen ingredients have been at least partly blended; then gradually increase the speed to maximum and flip the turbo switch. At first there will be periods where the lower half of the smoothie churns while the upper half stays still, a central vortex will form and gradually suck in the upper half, and then the vortex will disappear and the upper half will stay still again. Continue blending on turbo until the vortex is constantly present, which means the smoothie has fully amalgamated.

Flip the turbo switch down, turn the speed to zero, and turn the blender off. Pour the smoothies into two large Starbucks cups and add straws and lids. If one is being saved for later, put it in the fridge (not freezer). Wash the blender immediately.

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Eggs 'n' stuff

2023-02-27T20:32:46Z

Posted by: rosefox

Note: You can use whatever vegetables you want; this is just a suggestion. Pick anything that goes well with the sausages you choose.

To make one week's worth of stuff for eggs 'n' stuff:

12 oz precooked sausages
5 oz baby spinach
1 pint cherry or grape tomatoes
2 large sweet bell peppers
Olive oil

Wash vegetables. Combine sausages and vegetables in food processor and process into the texture of pesto. Pour a generous tablespoonful of olive oil into a large nonstick saucepan and heat on medium-high. Add sausage and vegetable mixture, heat until bubbling, and cook on medium-high heat, stirring every few minutes, for 30 minutes until most of the liquid has cooked off. (Don't let it scorch!) Strain out the remaining liquid and you'll be left with a thick, delicious paste. Store in the fridge.

=====

To make one meal's worth of eggs:

3 eggs
1/7 of a week's worth of stuff

Whisk eggs. Whisk stuff into eggs. Cook over medium-low heat until eggs are cooked.

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Apple cake

2022-10-22T01:25:18Z

Posted by: rosefox

Ingredients

4 large or 5 midsize crisp, sweet-tart apples such as Empires or Fujis (plus a couple extra in case one is off or mysteriously gets eaten during baking)
1 cup nuts or currants (optional)

Wet ingredients:
3 eggs, well beaten (or your preferred vegan egg substitute)
2½ sticks butter or margarine (or 1¼ cup refined coconut oil), melted
1 cup white sugar
1 cup packed dark brown sugar
2 tsp vanilla extract

Dry ingredients:
3 cups all-purpose flour or cup-for-cup gluten-free flour
1 tsp baking soda
1 tsp salt
½ tsp ground cinnamon or ground ginger

1 quart apple cider (to make cider syrup) or ⅔ cup honey

Directions

Line a 9x13" pan with parchment paper, or grease and sugar it. If you don't have a 9x13" pan, you can use an 8x8" or 9x9" square pan plus an 8x4" or 9x4" loaf pan. Or halve the recipe and use an 8x8" pan or 9" round springform pan. The baking time will be the same.

Peel and core the apples. Cut into 1 cm or half-inch dice—err on the side of smaller pieces, which will distribute better through the cake and make it moister. You should end up with about 3 cups of diced apple.

Measure flour into a 4-cup pitcher or bowl. Stir other dry ingredients into flour.

Gently melt the butter/margarine/oil until just liquified.

In a large bowl or a mixer with the paddle attachment, whisk the wet ingredients together. Add apples and optional nuts/currants, and mix well to coat. Stir in dry ingredients, and mix just until combined—don't overmix. Pour into prepared pan.

Let batter rest 15 minutes. While the batter is resting, preheat oven to 350F (or 325F if using a Pyrex or glass pan).

Bake at 350 degrees for 40 to 45 minutes, until cake inner temperature measures 205F or a toothpick comes out clean.

If making cider syrup: In a sturdy pot, bring cider to a boil, reduce heat to maintain a medium boil, and cook down to about 2/3 cup; it should have the consistency of maple syrup and coat the back of a spoon. Don't touch or taste! Boiling sugar can burn very badly.

Once the cake is done, poke a couple dozen holes in it with a wooden skewer. Pour syrup or honey evenly over the top of the cake until it's well glazed. Store any remaining cider syrup in the fridge.

Let cake cool completely to room temperature. Cover pan tightly with foil or plastic wrap. Refrigerate overnight.

Cut the cake. Just before serving, gently warm individual squares/wedges in the toaster oven or microwave. Top with vanilla ice cream or vanilla whipped cream and drizzle with reserved syrup/honey.

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One-pot pasta

2022-09-28T23:39:20Z

Posted by: rosefox

28 oz jar pasta sauce (or 28 oz canned crushed tomatoes plus 1 Tbsp Italian seasoning)
water
18 oz (one and a half 12-oz boxes) pasta
whatever you want to add to your pasta

Pour the pasta sauce into a nonstick pot. Add 1.5 jarfuls of water. Bring to a boil. Add the pasta. Cook uncovered over medium heat, stirring and checking pasta consistency often, until pasta is mostly cooked. Add any add-ins that need to cook a bit (such as frozen peas or fresh spinach). When pasta is cooked and sauce is thick, add any add-ins that just need to be warmed (such as ricotta, fresh basil, or chicken that's already cooked) and cook over low heat until hot. Serve. Keeps in the fridge for 3–5 days.

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Spatchcocked roast chicken

2022-09-20T22:29:20Z

Posted by: rosefox

Ingredients

1 large chicken, about 4 to 5 pounds (1.8 to 2.3kg)
1 Tbsp peanut oil
1 Tbsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp baking powder

If putting herbs under skin
2 teaspoons (10g) chopped fresh parsley, thyme, rosemary, oregano, marjoram, savory, or a mix

If turning spine into jus
1 Tbsp olive oil
1 medium onion, roughly chopped (about 1 cup)
1 medium carrot, peeled and roughly chopped (about 1/2 cup)
1 medium rib celery, roughly chopped (about 1/2 cup)
1 bay leaf
1 cup (240ml) dry vermouth or sherry
1 cup (240ml) water
1 teaspoon (5ml) soy sauce
3 tablespoons (45g) unsalted butter
2 teaspoons (10ml) juice from 1 lemon

Equipment

Cutting boards and knives
Oven
Kitchen shears (for cutting meat)
Oven-safe wire rack
Baking sheet

If turning spine into jus

Saucepan
Wooden spoon
Measuring pitcher with strainer insert
Citrus reamer

Instructions

1. Mise en place. Gather your ingredients and tools. Place oven rack in upper-middle position and preheat oven to 450°F (232°C). Mince herbs and vegetables. Mix the kosher salt, black pepper, and baking powder together.

2. Spatchcock the chicken. Using sharp kitchen shears, remove backbone from chicken and cut spine into 5 to 6 one-inch-long pieces. Set backbone aside (freeze it to put into stock if not making jus). Flatten chicken by placing skin side up on a cutting board and applying firm pressure to breastbone. Transfer to a wire rack set in a rimmed baking sheet. Position chicken so that breasts are aligned with center of baking sheet and legs are close to edge. Tuck wing tips under so they don't burn.

3. Prep the chicken. If using fresh herbs, gently loosen the skin and place herbs underneath it. Cover the skin with the salt/pepper/baking powder mixture. Drizzle peanut oil over the chicken and rub it in. Roast chicken until thickest part of breast close to bone registers 150°F (66°C) on an instant-read thermometer and joint between thighs and body registers at least 175°F (80°C), about 45 minutes.

4. Make the jus. Meanwhile, heat oil in a small saucepan over high heat until shimmering. Add chicken backbone and cook, stirring frequently, until well browned, about 3 minutes. Add onion, carrot, and celery and cook, stirring frequently, until beginning to brown, about 3 minutes. Add bay leaf and deglaze with vermouth or sherry and 1 cup (240ml) water, using a wooden spoon to scrape up any browned bits from bottom of pan. Reduce heat to maintain simmer and cook for 20 minutes. Strain into the measuring pitcher and return liquid to pan. Boil over medium-high heat until approximately 1/3 cup (80ml) remains, about 7 minutes. Whisk in soy sauce, butter, and lemon juice off heat. Season to taste with salt and pepper.

5. Serve and store. Remove chicken from oven, transfer to cutting board, tent loosely with foil, and allow to rest 5 minutes before carving. Serve with hot jus.

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Sheet-pan chicken and vegetables

2022-01-22T06:41:17Z

Posted by: rosefox

Ingredients

1 pound potatoes, scrubbed (not peeled) and cut into 1-inch chunks
2 pounds roastable vegetables (brassicas, root vegetables, alliums), cut to about the size of a Brussels sprout or baby carrot
3 pounds bone-in skin-on chicken thighs, breasts, and/or drumsticks
1 Tbsp canola oil
2 Tbsp peanut oil
4 tsp + 2 tsp dried herbs (a standard Italian seasoning blend works well) or chopped fresh herbs
salt and freshly ground black pepper

Equipment

Cutting board and chef's knife
Measuring spoons
Small mixing bowl
Large mixing bowl and wooden spoon
Silicone brush
Oven
Sheet pan (liner optional)

( Instructions )

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Tom kha gai (Thai coconut curry soup)

2022-01-18T04:21:14Z

Posted by: rosefox

This is pure wintertime comfort food, savory and warming, and it makes your house smells amazing. It's also pretty quick and easy to make, and adapts well to any veg you have lying around; we've made it with green beans and mushrooms, and some recipes call for sweet potato. Just divide the veg into "takes 10 minutes to cook" (goes in with/instead of the potato), "takes 5 minutes to cook" (goes in with the chicken), and "barely needs to cook" (goes in with/instead of the bell pepper). You can also omit the potato and put in noodles instead. Whatever! It's flexible.

If you don't have lemongrass or kaffir lime leaves, add more lime juice to compensate.

The curry paste is more for flavor than heat. If you want it spicier, increase the curry, add a bit of chili oil or some sliced fresh chili peppers, or throw in a few dried chili peppers while it's simmering.

1 Tbsp canola oil
1/2 sweet yellow onion, sliced very thin
2 Tbsp red curry paste
1 large piece fresh ginger, peeled and cut into small slices
1 Tbsp minced fresh lemongrass (reserve stalks)
6 Tbsp minced cilantro, divided
30 oz full-fat coconut milk
4 cups chicken broth
4 tsp GF fish sauce (or 2 tsp GF oyster sauce + 2 tsp GF soy sauce or liquid aminos), divided
2 kaffir lime leaves
1/2 pound red or russet potatoes, cut into 1-inch cubes
1 pound boneless skinless chicken breast, trimmed, halved lengthwise, and cut into 1/4-inch slices
1 red bell pepper, sliced thinly
3 Tbsp lime juice (from 2–3 limes)

Heat oil in a nonstick pot over medium heat. Gently cook onion until soft. Add curry paste, ginger, lemongrass, and 3 Tbsp cilantro. Fry for 1 minute or until fragrant. Add coconut milk, broth, 2 tsp fish sauce, kaffir lime leaves, reserved lemongrass stalks, and potatoes. Bring to boil and reduce to simmer. Cook 5 minutes. Add chicken and cook another 5 minutes or until chicken is no longer pink and potatoes are tender. Remove from heat and extricate lemongrass stalks and kaffir lime leaves. Stir in bell pepper, lime juice, and remaining cilantro and fish sauce. Serve immediately. Keeps for about a week; when reheating, stir well to reintegrate the broth and coconut milk.

Source: https://www.cookscountry.com/recipes/7259-thai-coconut-chicken-soup

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Potato salad

2021-10-30T19:40:37Z

Posted by: rosefox

10 large russet potatoes (about 4 lb)
1 head celery
4 normal cucumbers (preferred) or 2 English cucumbers

Dressing:
4 Tbsp grainy mustard
2/3 cup balsamic vinegar
2 Tbsp honey
1/2 cup olive oil
Worcestershire sauce, salt, and pepper to taste

Put water on to boil. Peel and rinse potatoes, quarter, and slice 1/2" thick. Add to boiling water and cook 10 minutes.

Chop eight celery stalks into bridges. Peel and rinse cucumbers, remove seeds, quarter, and slice 1/2" thick.

In a mixing bowl, combine mustard and vinegar and whisk well. While still whisking, add honey and oil. Taste. Adjust proportions to suit and add a few dashes each of Worcestershireshireshire sauce, salt, and pepper.

When timer goes off, confirm that potatolings are cooked all the way through; they should be somewhat crumbly around the edges and fall apart when you poke a fork into them. Drain them and put them in a big mixing bowl. Add the cucumber and celery, and mix with a wooden spoon. The potatoes will appear to disintegrate; this is normal. Don't panic.

When everything seems well-mixed, pour in the dressing. Mix some more until everything is soaked with dressing and extremely delicious.

Serve warm, or chill overnight and serve cold.

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Hainanese chicken rice

2021-09-22T02:25:32Z

Posted by: rosefox

Ingredients:

1 whole chicken (3.5 lbs, 1.8kg), preferably organic
kosher salt
4-inch section of fresh ginger, unpeeled, in quarter-inch slices
2 stalks green onions, cut into 1" sections (both the green and white parts)
1 teaspoon sesame oil

FOR THE RICE
2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
1-inch section of ginger, finely minced
2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
4 cups (or the amount that your rice package says should be used for 2 cups of rice) reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher salt

FOR THE CHILI SAUCE
1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1-inch piece of ginger
a generous pinch of salt, to taste

Or make Francis Lam's ginger scallion sauce:

2 ounces ginger (about a 3-inch piece), peeled and cut into 1/2-inch chunks
6 ounces scallions (1 large or 2 small bunches), cut into 1-inch lengths
2 teaspoons sea salt, plus more to taste
1 cup peanut oil

FOR THE TABLE
1/4 cup dark soy sauce
Few sprigs cilantro
1 cucumber, thinly sliced or cut into bite-sized chunks

1. Boil a large pot of water. In the meantime, clean the chicken by exfoliating with kosher or coarse salt. Rinse chicken well, inside and outside.

2. PRE-BOIL CHICKEN: When water is at a hard boil, add the chicken. Return to hard boil, let scum come to the surface. Boil for 5 minutes. Discard all the water, including the scum.

3. Refill pot with clean water to cover the chicken by 1-inch, and add in the garlic, green onion and ginger. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 20–30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 160F. The chicken will continue to cook to 165F during rest.

4. When the chicken is cooked through, turn off the heat. Immediately lift and transfer the chicken into a bath of ice water to cool. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

5. To cook the rice: Drain the rice. Open a window. In a wok or pot (use a medium nonstick pot with a lid if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry for just a few seconds until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To make the rice on the stove: In the same pot, add your reserved poaching broth and salt. Cook according to rice package directions.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, and add your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!") and the rice package directions.

6. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

7a. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

7b. To make the ginger scallion sauce: Process the ginger until finely minced but not mushy. Do the same with the scallion. Combine in a three-cup bowl and salt until it tastes a little too salty. Heat the oil in a pan until it begins to smoke, then pour it into the bowl with the ginger and scallions. It will bubble up like a volcano! Stir lightly. Let cool to room temperature and serve.

8. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions.

Source: http://steamykitchen.com/5068-hainanese-chicken-rice.html

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Cake mix mug cake

2021-09-15T05:47:29Z

Posted by: rosefox

6 Tbsp cake mix
2 Tbsp neutral oil
4 Tbsp water
up to 2 Tbsp add-ins (peanut butter, frozen raspberries, chocolate chips, jam, etc.)

90 seconds

or

6 Tbsp cake mix
2 Tbsp unsweetened applesauce or mashed banana
1 Tbsp water
up to 2 Tbsp add-ins (peanut butter, frozen raspberries, chocolate chips, jam, etc.)

100 seconds

or (for Simple Mills almond flour brownie mix specifically)

46 g cake mix (about 5 Tbsp probably)
1 Tbsp unsweetened applesauce
1 Tbsp vegetable oil
1 tsp water

90 seconds

or for a triple batch

1/2 package cake mix
1/2 the ingredients recommended on the box of cake mix

60 seconds (after dividing)

Measuring with a soup spoon is fine. It's mug cake, not science.

In a large mug or two-cup ramekin, mix all ingredients except the add-ins. (For the triple batch, in a medium bowl, mix wet ingredients. Add cake mix and mix well. Divide into 3 mugs.) Mix in add-ins, or make a well in the center of the batter and drop add-ins in there.

Microwave at about 1000 watts (80% power on our personal microwave) for the listed amount of time or until you just start to smell warm cake. If you smell anything like scorching, remove from the microwave immediately.

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Pasta bake

2021-07-25T22:30:59Z

Posted by: rosefox

Ingredients

Meat version
12 oz Barilla or other corn/rice GF pasta
28 oz crushed tomatoes and your choice of herbs, spices, olive oil, etc. (or 1 to 2 jars ready-made sauce)
10 oz sweet Italian sausage, raw or pre-cooked
8 oz Kite Hill ricotta (or homemade cashew ricotta)
2 Miyoko's Kitchen mozzarellas (or 16 oz shredded vegan mozzarella, but it won't melt quite as well)
Several handfuls of baby spinach or chopped adult spinach

Vegetarian version
16 oz lentil-based GF pasta
28 oz crushed tomatoes and your choice of herbs, spices, olive oil, etc. (or 1 to 2 jars ready-made sauce)
8 oz Kite Hill ricotta (or homemade cashew ricotta)
2 Miyoko's Kitchen mozzarellas (or 16 oz shredded vegan mozzarella, but it won't melt quite as well)
Several handfuls of baby spinach or chopped adult spinach

Equipment

Oven
Stove with two burners
Can opener
Two pots
A pan if you're browning raw sausage; a cutting board and knife if you're chopping up cooked sausage
Wooden spoons
9" x 13" baking dish
Aluminum foil
Rubber or silicone spatula

Directions

0) Mise en place. Gather your ingredients and tools. Preheat oven to 350F. Put water on to boil. Open the can of tomatoes. Chop up cooked sausage; crumble and brown raw sausage. Shred mozzarella. Oil the baking dish, or line it with parchment paper or a silicone pan liner.

1) Cook the pasta and make the sauce. Boil pasta until just a little crunchy (about 2 minutes less than the minimum time recommended on the package). Meanwhile, heat and season tomatoes. When the sauce is ready, mix in the spinach and let it wilt. Then mix in the ricotta and sausage. Bring to a simmer.

2) Make the bake. When pasta is ready, mix it into the sauce. Pour into the baking dish and top with shredded mozzarella. Cover with foil. Bake 15 minutes and remove foil. Use a spatula to spread the mozzarella until the top is uniform. Brown mozzarella under the broiler. Remove from oven, let rest 5 minutes, and serve.

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Oven-fried chicken

2021-06-04T23:12:58Z

Posted by: rosefox

Note: You will need a cast iron skillet or Dutch oven that's at least 12" wide to accommodate this much chicken. If you have a smaller skillet or Dutch oven, reduce the recipe or cook the chicken in batches.

Note: Put the skillet or Dutch oven in the cold oven, and then start the oven heating. Be careful handling the hot vessel!

Note: It's tempting to roast some vegetables while the oven is so hot, but resist the temptation. The steam will make the chicken less crisp, and if you put vegetables on the lower rack, they'll keep the oil from getting to frying temperature. If you must do this, fry the chicken on the LOWER rack for the first half, so the oil gets as hot as possible, and the UPPER rack for the second half, so the skin gets as much exposure to hot air as possible.

Note: The recipe as written makes for a very crunchy crust, thanks to the bits of dough formed by adding water to the matzo ball mix. If you prefer a more crispy and less crunchy coating, skip the water and double-dredge instead (egg, then matzo meal, then egg, then matzo meal).

Note: To make your own coating, crush 1 cup GF panko to powder and combine it with 1/2 cup GF all-purpose flour, 1/2 tsp salt, and 1 to 2 tsp herbs and spices of your choice.

Ingredients

2 lb bone-in skin-on chicken thighs (if more than 4 or 5 large thighs or 8 small ones, you will need 2 pans!)
2 eggs
2 packs (1 box) Manischewitz GF matzo ball mix, or homemade equivalent
2 Tbsp water
1/2 cup canola or peanut oil
Salt and pepper

( Instructions )

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Cabbage cauliflower soup

2021-03-14T22:32:39Z

Posted by: rosefox

Prep Time: 15 minutes
Cook time: 1 hour
Yield: 8 servings

This is a lovely soup when cabbage and cauliflower are in season. It needs a lot of umami, but how you add it is up to you: miso paste, bacon, and Parmesan cheese all work well, separately or together. This version of the recipe is low-carb; if that's not a concern for you, you can replace the cauliflower with 1 lb. of potatoes and skip the puree step.

2 Tbsp extra virgin olive oil
1 cauliflower
1 medium cabbage
1 large yellow onion
4 cloves garlic
10 cups chicken stock
2 cans (14 oz. each) white beans, drained and rinsed well
3 Tbsp miso paste (optional)
12 oz bacon (optional)
1/2 cup Parmesan cheese, freshly grated (optional)
high-quality olive oil for drizzling
salt and pepper

Instructions:

Mise en place. Mise en place. Gather your ingredients and tools. Drain and rinse the beans. Slice the onion thinly. Remove the outer leaves of the cabbage, quarter it, and remove the triangular core; slice it into thin ribbons (linguine, not fettuccine). Remove the core and leaves of the cauliflower and cut it into florets; set aside the pretty ones to go in the soup, and the stem bits and awkward chunks to go in the puree. Mince the garlic.
Make cauliflower puree. In a small pot, simmer the miso paste (if using) and half the cauliflower in a couple of cups of stock until soft (about 10–12 minutes), and puree. If you're including bacon, now's a good time to brown it until it can be easily crumbled.
Build the soup. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt, garlic, and onion and cook for a couple of minutes. Add the remaining stock, cauliflower florets, puree, and beans. Bring the pot to a boil, then simmer until cauliflower is cooked.
Cook the cabbage. Stir in the cabbage and cook for about five minutes until the cabbage softens up a bit. Adjust the seasoning with salt and pepper. Serve drizzled with a bit of olive oil, a generous dusting of cheese, and crumbled bacon.

Source: https://www.101cookbooks.com/archives/rustic-cabbage-soup-recipe.html

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Overnight oats

2021-03-02T04:53:36Z

Posted by: rosefox

In an 8-oz (pint) (1-cup) container, such as one of the colorful Tupperware containers, combine one set of ingredients from below. Add just enough milk to cover and not more, and stir well. Cover with a tight-fitting lid and store in fridge at least 4 hours.

C's preferred oats

1/2 c old-fashioned oats (not steel-cut, not quick-cooking)
1 heaping tsp brown sugar
2 Tbsp unsalted toasted whole almonds or toasted almond slivers

A's basic oats

1/2 c old-fashioned oats (not steel-cut, not quick-cooking)
1/2 scoop protein powder
1 heaping tsp brown sugar
2 heaping tsp currants
2 Tbsp unsalted toasted whole almonds or toasted almond slivers

A's carrot cake oats

1/2 c old-fashioned oats (not steel-cut, not quick-cooking)
1/2 scoop protein powder
1/4 c finely chopped or grated carrot
1/4 tsp pumpkin pie spice mix
1/2 tsp vanilla extract
2 tsp maple syrup

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Gluten-free dairy-free lasagna

2021-02-15T01:34:57Z

Posted by: rosefox

My preferred brands: Barilla noodles, Cucina Antica tomato basil sauce, Kite Hill ricotta, Miyoko's Creamery mozzarella.

Ingredients

1 box GF oven-ready lasagna noodles (should contain 16 noodles)
6 cups tomato sauce
12 oz almond ricotta
16 oz non-dairy mozzarella
fully cooked fillings of choice (we like two cups of sauteed spinach plus a pack of Shady Brook Farms sweet Italian turkey sausage)
olive oil or cooking spray

Equipment

Oven
Measuring cup
Spoons
9 x 13 baking dish
Aluminum foil

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven according to noodle package directions. Grate the mozzarella. Divide the mozzarella into five parts and the ricotta and fillings into three parts. Brush the inside of the pan (including the sides) with olive oil or spray it with cooking spray. Pour one generous cup of sauce into the bottom of the pan.

1) Build the lasagna. For the first three layers: Lay out four noodles. Cover them with a generous cup of sauce (reaching all the way to the edge of the noodles). Spread with 1/3 of the fillings, dot with 1/3 of the ricotta, and sprinkle with 1/5 of the mozzarella. For the final layer: Lay out four noodles. Cover them with the remaining sauce and then with the remaining mozzarella.

2) Bake the lasagna. If your lasagna is taller than the pan, make two brackets of aluminum foil so that the foil cover doesn't touch the cheese. Cover the pan tightly with foil. Bake according to noodle package directions.

3) Serve and store. Let the lasagna cool for 10–15 minutes and then cut into portions. Eat immediately, store in the fridge, or wrap individual portions tightly and freeze.

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Dairy-free quiche

2021-01-31T21:46:04Z

Posted by: rosefox

Note: Of course you may use a homemade 9" pie crust if you prefer, or go crustless. An 8" square glass pan works well.

Note: One package of 10 to 12 oz. nuke-in-bag frozen vegetables is enough for one quiche.

Note: If a mix-in is a crunchy vegetable (carrot, broccoli, onion, etc.) or mostly made of water (zucchini, mushroom, spinach, raw meat, etc.), cook it before putting it in the quiche. The baking process will be enough to cook more delicate vegetables (bell pepper, frozen peas, very slim fresh asparagus), so those don't need to be pre-cooked. Tomato is borderline too wet; if you don't want to precook it, cut it up pretty small, discard the seeds, and drain the pieces on a paper towel before putting them into the quiche.

Popular mix-in combos:

The Grilled Cheese: ham, tomato, cheddar
The Omelette: broccoli, mushroom, cheddar
The Nerano: zucchini, mozzarella, oregano, nutmeg
The Caprese: tomato (fresh, roasted, or sun-dried), mozzarella, basil
The Bountiful Garden: zucchini, spinach, tomato, cheddar or mozzarella, fresh herbs
The Quiche Lorraine: ham or bacon, sweet onion, cheddar, nutmeg
The Farmer's Market: bell pepper, fresh herbs, cheddar
The Pizza: tomato, pepperoni, mozzarella, roasted garlic, oregano
The Ravioli: butternut squash, sage browned in butter, mozzarella
The Orecchiete: sausage, broccolini, mozzarella
The Fajita: chicken, bell peppers (or a mix of bell and jalapeño), onion, pepperjack, cumin, oregano
The Hearty Meal: potato, asparagus, ham, cheddar
The All-in-One Breakfast: potato, bacon, tomato, spinach, cheddar, hash brown seasoning
The Kids' Menu: peas, carrots, cheddar

Ingredients

5 large eggs
0.5 cup soy milk
2 cups mix-ins
0.75 cup shredded vegan cheese, or about 6 oz. of vegan cheese spread
seasonings that suit the mix-ins: salt (more than you think you'll need), pepper, nutmeg (freshly grated is best), fresh or dried herbs, etc.
1 9-inch frozen GF DF pie crust (preferably Wholly Wholesome)

Equipment

Oven
Baking sheet
Whatever you need to pre-cook the mix-ins
Measuring cup
Knife and cutting board
Large mixing bowl
Whisk
Flexible spatula

Instructions

0) Mise en place. Gather your ingredients and tools. Preheat the oven to 375F. Put the baking sheet on the stove. Take the pie crust out of the freezer and leave it on the baking sheet to thaw in the warmth from the heating oven. Pre-cook any mix-ins that need it and chop them into fairly small pieces. Chop the cheese into tiny bits (even if it's already shredded), or microwave the cheese spread about 10 seconds or until softened.

1) Make the custard. Whisk the eggs. Add the milk and seasonings and whisk well. Add cheese spread, if using.

2) Assemble and bake the quiche. Put the pie crust on the baking sheet. Put the mix-ins and half the shredded cheese into the pie crust. Pour the custard over them; depending on the depth of your crust, you may not need all of it. (The quiche will puff up slightly as it bakes, like a soufflé—especially if you whisked a lot of air into the eggs—so don't fill the crust quite to brimming.) Sprinkle the remaining cheese over the top. Carefully place the quiche in the oven. Bake for 40 minutes or until custard is set and slightly browned.

3) Serve and store. Let the quiche sit for at least 5 minutes after coming out of the oven. Cut into wedges. Eat right away or store in the fridge for up to a week. Leftovers can be eaten cold or reheated gently in the toaster oven (preferred) or microwave.

Source: https://kristineskitchenblog.com/easy-broccoli-cheese-quiche-5-ingredients/

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