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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| 25 new of 494 responses total. |
valerie
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response 236 of 494:
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Oct 12 03:37 UTC 2002 |
Lately at my house we've discovered various veggie loaf recipes. Out of the
two we've tried, both were yummy. Now I'm wishing I'd tried making veggie
loaves years ago! Here's what I cooked for dinner yesterday. This is from
the book "Friendly Foods" by Brother Ron Pickarski, O.F.M. -- a wonderful
and fascinating cookbook.
Millet Loaf
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1 1/2 cups millet
3 3/4 cups water
2 teaspoons sea salt
1 1/2 cups peeled and finely diced carrots (I used the food processor to make
two carrots into "carrot rubble")
1 cup finely diced celery
1 cup finely diced onions
1 clove garlic, minced
2 tablespoons sesame oil (I used the yummy toasted kind)
1 1/2 teaspoons dill weed
1 teaspoon dried thyme
1 cup pistachio nuts or sunflower seeds (optional) (I used chopped pecans)
3 tablespoons unbleached flour
3 tablespoons gluten flour (I substituted bread-baking flour for both flours)
Rinse the millet and put it in a medium saucepan with the water and 1/2
teaspoon sea salt. Cook the millet, covered, over medium heat for about 30
minutes or until soft; the millet should absorb all of the water. (If the
grains are too moist, the loaf will not bind properly.)
Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until
the onions are translucent. Add the seasonings, including the remaining
1 1/2 teaspoons of salt. Mix the cooked millet and the vegetables together,
along with the nuts or seeds, if you wish. Mix the two flours together and
add them to the millet mixture, blending it well so the loaf will hold
together.
Lightly oil and flour a large loaf pan. (I used a nonstick pan and skipped
oiling and flouring.) Press the millet mixture into the pan and bake in a
preheated oven at 400 degrees F for about one hour. (If the millet mixture
is warm when you put it in the pan, reduce the baking time to about 45
minutes.) Allow the loaf to cool for 10 minutes; then carefully remove it
from the pan. To avoid breaking the loaf, you may wish to slice it while it
is still in the pan.
Serve with ginger dressing.
Creamy Ginger Dressing
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1 1/2 tablespoons peeled and chopped ginger (we got a really amazing ginger
root at Whole Foods, peeled and chopped it and stuck it in a ziplock bag
in the freezer for later use, so I simply broke off about the right
amount of ginger for this recipe) (I'm not sure what makes one ginger root
amazing and the rest of them all ordinary. Best guess is that it's
freshly harvested.)
1/2 cup peeled and chopped carrots
1/4 cup chopped celery
1/2 cup peeled and chopped onion (I skipped this)
1/2 cup canola oil
1/2 cup cider vinegar
1/4 cup white miso (I didn't have white on hand, so used barley miso instead)
2 tablespoons tomato paste (we have one of those toothpaste tubes of tomato
paste, so squeezing out this amount was easy)
1 tablespoon Sucanat (a sugar replacer -- I skipped this and didn't miss it)
3 tablespoons lemon juice (I used red wine vinegar instead, because we were
out of lemons; using genuine lemons would probably have been better)
3/4 teaspoon dried basil
1/4 teaspoon Szechuan peppercorns (I used a bunch of ordinary black pepper
from our pepper grinder instead)
Place all ingredients in blender (I used a food processor) and blend until
the dressing is smooth. This will take about 5 minutes.
(The dressing turned out to be a bright red-orange color -- not what I'd
have expected of something called "creamy ginger dressing". Actually, it
reminded me of ketchup. Well, maybe really amazing gingery gourmet
ketchup.)
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keesan
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response 237 of 494:
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Oct 14 16:07 UTC 2002 |
You can also get fresh ginger at Chinese or Indian food stores.
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scott
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response 238 of 494:
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Dec 15 23:36 UTC 2002 |
Cold symptoms in full force today - sore throat, and oncoming runny nose.
So, I decided it was time to save a little money and figure out to make my
own ginger tea instead of buying it at Eastern Accents.
~4 cups water
about 1/4 cup finely sliced fresh ginger root
2-3 teaspoons honey
Get water up to boiling or thereabouts. Add honey and ginger, remove from
heat. Steep at least 15 minutes, probably an hour would be a bit on the long
side.
Nice and strong!
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keesan
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response 239 of 494:
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Dec 16 04:22 UTC 2002 |
I would die from that concentration!
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scott
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response 240 of 494:
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Dec 16 12:25 UTC 2002 |
Well, I find it tasty. :)
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slynne
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response 241 of 494:
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Dec 16 17:40 UTC 2002 |
I love really strong ginger drinks. I think I would love scotts tea.
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cmcgee
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response 242 of 494:
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Dec 16 19:56 UTC 2002 |
I used to keep the ginger in the hot water for hours, bringing the concoction
(decoction, actually) just toi a boil each time I wanted a hot cup. Keep
adding water until it gets too weak. Then start over again waith a handful
of new ginger.
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jmsaul
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response 243 of 494:
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Dec 17 01:05 UTC 2002 |
Scott's recipe sounds pretty good to me. The nice thing is, hypersensitive
people like keesan could always dilute it.
Sigh. I miss Kana's ginger tea.
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furs
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response 244 of 494:
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Dec 17 04:20 UTC 2002 |
I'll have to give that a try. I have some fresh ginger root that I
bought this weekend for a Thai dinner I made. I could use it up with
Ginger tea!
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scott
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response 245 of 494:
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Dec 29 00:08 UTC 2002 |
One thing I forgot to mention: this ginger tea will store in the fridge just
fine. Nuke up a cup at a time; the flavor is completely unaffected.
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valerie
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response 246 of 494:
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Aug 29 04:30 UTC 2003 |
Re 244 (from last December) -- you can chop up spare fresh ginger and store
it in the freezer in a ziplock freezer bag. Then break off a hunk when you
need it for a recipe.
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jmsaul
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response 247 of 494:
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Aug 30 06:12 UTC 2003 |
That's a good idea -- but you can also *plant* ginger in a pot of sandy soil,
and keep it alive, breaking off pieces when you need one.
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valerie
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response 248 of 494:
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Aug 31 01:24 UTC 2003 |
Re 247: Planting ginger? Interesting!! I'd had the impression that it
was not easy to grow. Joe: I'm curious how the taste of ginger from your own
flowerpot compares to ginger from the store. I've noticed that once in a
while -- like maybe once every few years -- I'll get a completely amazing
ginger root from the store. I wonder if that ginger is really good because
it is unusually freshly harvested. If that's true, then I wonder if
planting ginger and breaking off pieces as needed would make truly
amazingly awesome ginger.
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glenda
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response 249 of 494:
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Aug 31 02:18 UTC 2003 |
I have had good ginger plants going a couple of times. Unfortunately, they
don't seem to survive small children or cats very well. I plan on trying
again when we get the kitchen remodeling done. I am hoping to have a big bay
window over the kitchen sink which the cats won't be allowed near (mouse traps
with the springs loosened keeps them out of where they don't belong), and the
children aren't small anymore.
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jmsaul
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response 250 of 494:
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Aug 31 12:32 UTC 2003 |
Re #248: I dunno. We haven't tried it yet, but we're planning to. It
might turn out that the amazing flavor you're talking about is
due to special soil, and home-grown ginger tastes awful for all
we know... ;-)
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i
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response 251 of 494:
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Oct 3 04:11 UTC 2003 |
All-Beef Soup
Got ~2.5 pound hunk of econobeef ("chuck roast" or some such - about 2"
thick, no bone but fair amount of fat & tissue). Smeared liberally with
thick mix of olive oil, salt, & black pepper & let sit out half an hour.
Turned a big burner to high & set a freshly-seasoned cast iron dutch oven
on it. When the bottom started smoking a touch, carefully laid the meat
in it & loosely covered. Turned the meat after about 4 minutes to brown
the other side good. Chopped up a medium yellow onion & several cloves
of garlic, threw them in when the flip side was browned, and lifted the
meat to lie on top. Started the oven heating to 350. Waited until it
smelled well-browned on the bottom of the chopped stuff, then added a few
cups of water, covered tightly, brought to a fast boil, and moved in the
now-hot oven to cook for several hours (about 4, checking & adding water
as needed to keep the meat mostly covered). Pulled out when the meat was
resonably cuttable with a spoon.
I just cut off hunks of meat & spoon the broth over 'em to serve. Easy
to keep & re-heat for several meals, too.
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slynne
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response 252 of 494:
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Oct 5 18:19 UTC 2003 |
I know I dont know you but if you ever want to invite me over for
dinner, I would accept. ;) That soup sounds GOOD.
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eeyore
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response 253 of 494:
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Feb 15 02:55 UTC 2004 |
Time to kick life back here. :)
One of the things we've been eating alot lately is Sweet Potato Enchiladas.
I first had them at Seva, and while I liked them, I thought I could do
better. I did. :)
There are no measurements....I've always dome them freeform.
Boil up sweet potatos.
In a fry pan, saute sweet red peppers and onions. I use Chile Rojo oil,
which has hot peppers in it, and it gives them a really nice flavor and
slight bite.
Smush peppers/onions into potatos. Add salt and smoosh all together.
Roll mixture into flour tortillas. Put in oiled 9x13 pan. Dump salsa
around the edges and between enchiladas. Top with shredded Montary Jack
cheese, stick in oven at 350 for about 1/2 hour, or until cheese is melted
and yummy looking.
I'm making them almost every week!
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kentn
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response 254 of 494:
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Feb 15 19:55 UTC 2004 |
How many potatoes make how many enchiladas?
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jmsaul
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response 255 of 494:
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Feb 15 20:32 UTC 2004 |
Probably be less soggy with corn tortillas.
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eeyore
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response 256 of 494:
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Feb 15 20:52 UTC 2004 |
I've had no soggy ones yet.
Um, last time I did 4 med. size, and made 9 enchiladas. Added 2 peppers and
2 onions. 2 Jars of salsa (I've been using Frog Holler) and 2 8oz packages
of cheese. Wasn't quite enough salsa. Made 2 9x13 pans worth.
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kentn
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response 257 of 494:
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Feb 15 20:58 UTC 2004 |
Thanks. Sounds like an interesting recipe. Although I'm not
a fan of sweet potatoes, I'm guessing this might be a lot different
than eating them plain ;)
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eeyore
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response 258 of 494:
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Feb 16 01:16 UTC 2004 |
I detest the traditional mashed sweet potatoes with orange juice and with
marshmallows on top, but have found a ton of other uses for them. I make a
fantastic Sweet Potatoe Pancake. :)
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tod
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response 259 of 494:
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Nov 3 00:29 UTC 2005 |
Pronounced chorba de burta
This is an old eastern European sour soup recipe. When you serve it, its
customary to put a dollop of sour cream to melt in the middle and a basket
of bread on the side.
Ingredients:
500 grams tripe
yellow onion bulb
1 lemon or vinegar
1 DL cream
lovage herb
celery
soup vegetables (celery, carrots, parsley)
6-8 garlic
1-2 eggs
300 grams calf bone
parsley root
Boil tripe (in thumb sized pieces) for 2 hours with bones in 3 liters of water
with 1 tablespoon of salt along with soup vegetables (celery, carrots and
parsley root) and add an unchopped onion bulb.
Optional after 2 hours: Take out vegetables and bones.
Simmer soup and salt it while adding lemon juice (or vinegar)
Slowly stir in egg and cream with fork (separating is normal...).
Add approx. 2 big spoons of oil and pressed garlic.
At the conclusion, add fresh herbs (above all add chopped Lovage herb).
Side notes: Bors is normally used i.e. a sour soup boullion (pronounced
Borsh). Knorr or Maggi make them as "Bors" or "Bors Magic" but they're not
easy to find in the USA so I listed lemon juice or vinegar which works almost
as good. Don't confuse bors with borscht(beet juice)
Also, if you can't find lovage herb (also known as maggikraut), you can use
a combo of chopped celery leaf with italian parsley.
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keesan
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response 260 of 494:
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Nov 3 01:29 UTC 2005 |
Can you use sorrel instead of lemon/vinegar?
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