I posted another split pea soup recipe before, but it was a curry one. I may or may not have mentioned that we liked that one, but it was very, very similar to this one when it was done, and it was a lot more work. This one is very simple, really easy and delicious. If you want a vegetarian one, simply use vegetable broth. If you can use it, I strongly suggest the Better than Bouillon vegetable broth. It is spectacularly delicious. I wish we could still use it. =(
2 c beef broth
4 c plain water
1 c dry brown rice
1 c dry split peas
1/4 tsp dried marjoram
1 bay leaf
several chopped carrots
1 med-large onion, chopped
1/4 tsp celery seed (the original calls for cut up celery, but we aren't big fans, so we never have any on hand. I think the celery seeds do fine...)
salt and pepper to taste
In a large saucepan, combine broth, peas, marjoram, bay leaf, water and a dash of pepper. Bring to boiling; reduce heat. Cover and simmer for about 45 minutes. Add vegetables and rice and cook for another 45 minutes--until peas and rice are soft and veggies are tender. Discard bay leaf.
GK's notes: I tripled this the other day and it worked great, so it's very expandable. We were quite surprised that such a simple recipe is so flavorful. The original calls for chicken broth (instead of beef) and a ham hock, which I think would taste pretty different. I'm sure it would be fine, but we can't do those. It also didn't call for rice, but we like it--it makes it a bit heartier, and gives a nice, toothsome texture. If you don't want to use it, reduce the water by 2 cups.
12/04/2009
11/18/2009
Che Dau Trang (Vietnamese Pudding with White Beans and Sticky Rice in Coconut Milk)
This is very tasty. A lot of my friends said it looked gross or sounded too weird to eat, but it was exactly what we needed. AND it is delicious! MMMMM.....
For a 2-quart pot, you'll need:
1/2 cup dried black-eyed peas, soaked overnight
1 cup glutinous rice
2 cups water
1/2 cup sugar
1 15-oz can coconut milk
Optional: Crushed peanuts for serving.
Soak 1/2 cup dried black-eyed peas overnight. Or if you're in a hurry, you can use canned beans,
just make sure they're unsalted.
Rinse beans and add to pot with 2 cups of water. Turn heat to high and when it boils, turn the
heat down to medium-low to simmer for about half an hour for the beans to soften. Obviously,
you can skip this step if using canned beans since they'd already be soft. Add 1/2 cup sugar,
1 can of coconut milk, and 1 cup uncooked glutinous rice and let simmer for another half hour to
cook the rice until soft. I like my rice to be the consistency of rice porridge. Taste and add more
sugar if you've got a sweeter tooth than mine.
Serve warm or cold. Add a sprinkle of crushed peanuts on top if you wish.
Enjoy!
GK's notes: Obviously we skipped the peanuts, but I bet they would be good. *sigh*
I added probably 1/8 c more sugar than she calls for, but that's obviously optional! In addition, I used brown rice, because A: I like it and B: it's healthier. Dh wants me to try the sticky rice, so next time I will. I'm sure it will be good, too. =) It took much longer for my beans to get done, like an hour and a half, but they had been left out of the water for a whilebetween soaking and cooking, and may have dried back up some. Soak those beans really well, folks!
For a 2-quart pot, you'll need:
1/2 cup dried black-eyed peas, soaked overnight
1 cup glutinous rice
2 cups water
1/2 cup sugar
1 15-oz can coconut milk
Optional: Crushed peanuts for serving.
Soak 1/2 cup dried black-eyed peas overnight. Or if you're in a hurry, you can use canned beans,
just make sure they're unsalted.
Rinse beans and add to pot with 2 cups of water. Turn heat to high and when it boils, turn the
heat down to medium-low to simmer for about half an hour for the beans to soften. Obviously,
you can skip this step if using canned beans since they'd already be soft. Add 1/2 cup sugar,
1 can of coconut milk, and 1 cup uncooked glutinous rice and let simmer for another half hour to
cook the rice until soft. I like my rice to be the consistency of rice porridge. Taste and add more
sugar if you've got a sweeter tooth than mine.
Serve warm or cold. Add a sprinkle of crushed peanuts on top if you wish.
Enjoy!
GK's notes: Obviously we skipped the peanuts, but I bet they would be good. *sigh*
I added probably 1/8 c more sugar than she calls for, but that's obviously optional! In addition, I used brown rice, because A: I like it and B: it's healthier. Dh wants me to try the sticky rice, so next time I will. I'm sure it will be good, too. =) It took much longer for my beans to get done, like an hour and a half, but they had been left out of the water for a whilebetween soaking and cooking, and may have dried back up some. Soak those beans really well, folks!
burmese style tofu
This is very exciting. I love tofu, in all its glorious splendor, but my darling son is allergic to soy. I discovered garbanzo bean based miso, which is wonderful, but I never dared to dream there might be such a thing as soy-free tofu. Who knew? My nephew's wife sent me a recipe, which is not the one I'm sharing here. This one seems to be a bit more nutritious, which is always my goal. I don't like eating stuff that's supposed to be real food that has little nutritional value (but I have no problem eating junk food. I am human, after all). So after niece-in-law's email, I got curious and went a-lookin'. I haven't tried this recipe yet (I found it at netcooks), but you can rest assured I will very, very soon, and I will get back to you, dear imaginary reader.
By the way, I am eternally indebted to my wonderful niece-in-law. I don't know how she found out about this, but I'm shoutin' it from the mountain top: THANK YOU!!!
3 cups Chick-pea flour(Pare Hmont)(Garam Dhal Powder)
15 cups water
1 tsp. vegetable oil
1/4 tsp. ground tumeric (yellow powder)
1 tsp. salt
Mix the chick-pea flour and water together with a whisk or eggbeater. Let stand overnight, about 12 hours.
Next day, strain the mixture through a thin cotton cloth slowly. Scrape out the residue from the cloth and discard it. Let the balance of the liquid settle for 3 hours.
With a soup ladle, carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance. Discard the 6 cups liquid you have removed.
Rub the bottom of a large pan with the oil. Pour in almost all of the balance of the liquid (9 cups) and add the turmeric and salt. What remains in the original pan is thick chick-pea sludge, about a cup. This should be reserved in a bowl for future use.
Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously. At this time, add the chick-pea sludge, which is a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly. Remove the pan from heat.
Turn out the mixture into a tray 12x4 inches and 3 inches deep, lined with a clean, cotton cloth. Cool completely, uncovered, overnight. At this stage, you may slice the firm tofu into pieces of whatever size you wish. It is ready to use.
To make a salad- A few pieces of tofu, some shredded cabbage, onion slices, crispy onions, and the oil, fish sauce, tamarind paste, toasted chick-pea powder ad mix everything together. Sprinkle chopped coriander leaves on top.
To fry- Cut the tofu into 2 inch square pieces 2/3 inch thick and deep fry them in oil for a few seconds.
By the way, I am eternally indebted to my wonderful niece-in-law. I don't know how she found out about this, but I'm shoutin' it from the mountain top: THANK YOU!!!
3 cups Chick-pea flour(Pare Hmont)(Garam Dhal Powder)
15 cups water
1 tsp. vegetable oil
1/4 tsp. ground tumeric (yellow powder)
1 tsp. salt
Mix the chick-pea flour and water together with a whisk or eggbeater. Let stand overnight, about 12 hours.
Next day, strain the mixture through a thin cotton cloth slowly. Scrape out the residue from the cloth and discard it. Let the balance of the liquid settle for 3 hours.
With a soup ladle, carefully remove 6 cups of liquid from the top of the mixture without disturbing the balance. Discard the 6 cups liquid you have removed.
Rub the bottom of a large pan with the oil. Pour in almost all of the balance of the liquid (9 cups) and add the turmeric and salt. What remains in the original pan is thick chick-pea sludge, about a cup. This should be reserved in a bowl for future use.
Bring to a boil the 9 cups of liquid and cook over moderate heat for 30 minutes, stirring continuously. At this time, add the chick-pea sludge, which is a thickening agent, and continue to cook over low heat for 10 minutes more, stirring the thick mixture firmly. Remove the pan from heat.
Turn out the mixture into a tray 12x4 inches and 3 inches deep, lined with a clean, cotton cloth. Cool completely, uncovered, overnight. At this stage, you may slice the firm tofu into pieces of whatever size you wish. It is ready to use.
To make a salad- A few pieces of tofu, some shredded cabbage, onion slices, crispy onions, and the oil, fish sauce, tamarind paste, toasted chick-pea powder ad mix everything together. Sprinkle chopped coriander leaves on top.
To fry- Cut the tofu into 2 inch square pieces 2/3 inch thick and deep fry them in oil for a few seconds.
11/13/2009
lentils and couscous
The original recipe is from The Meatless Gourmet, by Bobbie Hinman. I altered it some, of course. Here's the original, followed by my changes.
1 c lentils, uncooked
4 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp gr. cinnamon
1 bay leaf
3 c water
2 tsp veg oil
2 c onion, cut vertically into very thin slivers
1 c water
1/2 c couscous
Place the lentils in a medium saucepan. Add garlic, spices and 3 c water. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentils are cooking, bring the 1 c water to a boil in a small saucepan. REmove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently until onion is nicely browned, about 10 minutes. (Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn)
Add lentils to skillet and mix well. Remove and discard bay leaf.
Serve lentils over couscous.
GK's notes: I sweated the garlic and cumin before I added the broth and lentils. I couldn't stand the thought of just plopping raw garlic into the broth.
Because I used store bought, prepared rice couscous that had a flavor (Lundburg brand Roasted Brown Rice couscous--Mediterranean Curry flavor), I dropped the cinnamon, because I thought those flavors would clash (I've tried cinnamon and curry together before. It was gross.)
Instead of plain water, I used broth for extra depth of flavor. I used beef broth in the lentils and vegetable broth for the couscous.
I didn't have enough onion to make up quite 2 cups, but they MADE this dish. Next time, I will probably go for at least 2.5 cups, because they were really, really nice. But we adore onions, so take that into consideration. =)
Also, we are huge garlic fans, so I usually don't bother measuring the garlic--I just plop a generous amount in (I don't use fresh, I use the minced stuff from the produce department.) that is at least what they ask for.
Also, I added a 1 lb bag of frozen carrots to the lentils at the beginning of the cook time. The carrots and the onions added a lovely, sweet counterpoint to the savoriness of the beans and couscous.
This turned out SO GOOD. It's been a long time since my husband and I have waxed poetic over a new recipe, but this one took the cake. Mmmmmm......and it is so surprisingly not complex--not precisely simple...just not particularly sophisticated, for as rich and delicious as it turned out.
1 c lentils, uncooked
4 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1/16 tsp gr. cinnamon
1 bay leaf
3 c water
2 tsp veg oil
2 c onion, cut vertically into very thin slivers
1 c water
1/2 c couscous
Place the lentils in a medium saucepan. Add garlic, spices and 3 c water. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer 40 minutes, stirring once halfway through.
While lentils are cooking, bring the 1 c water to a boil in a small saucepan. REmove from heat, stir in couscous, cover and set aside for 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently until onion is nicely browned, about 10 minutes. (Crisp, very brown onions are one of the secrets to the flavor of this dish, but be careful not to let them burn)
Add lentils to skillet and mix well. Remove and discard bay leaf.
Serve lentils over couscous.
GK's notes: I sweated the garlic and cumin before I added the broth and lentils. I couldn't stand the thought of just plopping raw garlic into the broth.
Because I used store bought, prepared rice couscous that had a flavor (Lundburg brand Roasted Brown Rice couscous--Mediterranean Curry flavor), I dropped the cinnamon, because I thought those flavors would clash (I've tried cinnamon and curry together before. It was gross.)
Instead of plain water, I used broth for extra depth of flavor. I used beef broth in the lentils and vegetable broth for the couscous.
I didn't have enough onion to make up quite 2 cups, but they MADE this dish. Next time, I will probably go for at least 2.5 cups, because they were really, really nice. But we adore onions, so take that into consideration. =)
Also, we are huge garlic fans, so I usually don't bother measuring the garlic--I just plop a generous amount in (I don't use fresh, I use the minced stuff from the produce department.) that is at least what they ask for.
Also, I added a 1 lb bag of frozen carrots to the lentils at the beginning of the cook time. The carrots and the onions added a lovely, sweet counterpoint to the savoriness of the beans and couscous.
This turned out SO GOOD. It's been a long time since my husband and I have waxed poetic over a new recipe, but this one took the cake. Mmmmmm......and it is so surprisingly not complex--not precisely simple...just not particularly sophisticated, for as rich and delicious as it turned out.
11/04/2009
Breakfast delight
This is not my recipe, but I don't remember whose it is! I've had it kicking around my recipe file for ages, and finally got around to making it. I liked it fine--it didn't upset my stomach, and it was satisfying. I think I'm not a big fruit in my cereal person, so the flavor wasn't quite what I would have chosen. I might have to tinker. The boy didn't care for it at all. I had to coerce him to eat two bites, and then I let him make himself a bowl of instant grits (with supervision). Anyway, in case anyone is reading the blog, and might find it up their alley, here 'tis.
Crock Pot Breakfast Delight
1 cup grain (brown rice -OR- millet -OR- quinoa.)
3 cups water
1/2 cup dried fruit, diced (apricots, apples, raisins, or dates.)
1/8 cup unsweetened coconut
dash of cinnamon
Place all ingredients in the crockpot the night before. Set on "low". Cereal
will be delightfully ready in the morning!
GK's notes:
It really does need to cook in the crock for at least 8 hours. I didn't quite let it, and had to transfer it to the stove to finish it up for breakfast. I think it was the quinoa that was so persnickity. I did about half and half millet and quinoa. I also used dried blueberries. They plumped right up, almost like fresh blueberries, so that was kind of cool. I made a mistake and used big flake coconut. Use finely shredded; you'll thank me! (Unless you like big chunks of coconut. If that's the case, go crazy!) Also, I sweetened mine with some honey and maple syrup. I think brown sugar would have been better than honey, but hey. =)
Crock Pot Breakfast Delight
1 cup grain (brown rice -OR- millet -OR- quinoa.)
3 cups water
1/2 cup dried fruit, diced (apricots, apples, raisins, or dates.)
1/8 cup unsweetened coconut
dash of cinnamon
Place all ingredients in the crockpot the night before. Set on "low". Cereal
will be delightfully ready in the morning!
GK's notes:
It really does need to cook in the crock for at least 8 hours. I didn't quite let it, and had to transfer it to the stove to finish it up for breakfast. I think it was the quinoa that was so persnickity. I did about half and half millet and quinoa. I also used dried blueberries. They plumped right up, almost like fresh blueberries, so that was kind of cool. I made a mistake and used big flake coconut. Use finely shredded; you'll thank me! (Unless you like big chunks of coconut. If that's the case, go crazy!) Also, I sweetened mine with some honey and maple syrup. I think brown sugar would have been better than honey, but hey. =)
9/21/2009
Soda!!!
Oh, this is so cool. I just found a video on Serious Eats http://www.seriouseats.com/2009/09/video-how-to-make-your-own-soda.html#continued
that shows how to make your own soda at home! It looks like a lot of fun, so I am pretty sure we will be making this soon.
1/8 tsp yeast (be precise!) (can be brewers or bakers, but champagne yeast is best. get from specialty stores or online)
1/2 c lukewarm water
1 gallon water (opt.: distilled)
2 1/4 c sugar (opt.: sugar sub)
1 T + 1 tsp soda extract
1 gallon (non-aluminum) container
funnel
two 2-liter plastic soda bottles
First, decide on a flavor; have the flavor ready with other supplies!
Dissolve the yeast in the lukewarm water.
Let soak 5 minutes.
Using a funnel, pour sugar, soda extract and dissolved yeast into the gallon container.
Add enough water to fill it.
Close tightly, and shake until the sugar dissolves completely.
Using the funnel again, divide the mixture into the two soda bottles.
Screw the lids on tightly.
Store the bottles in a dark place at room temperature for 4-6 days.
Give the bottles a gentle squeeze every day. If one feels to tight or full open the lid just enough to release some pressure, and reclose it tightly.
Refrigerate the when they are as firm as store-bought soda. Drink within 4 weeks.
that shows how to make your own soda at home! It looks like a lot of fun, so I am pretty sure we will be making this soon.
1/8 tsp yeast (be precise!) (can be brewers or bakers, but champagne yeast is best. get from specialty stores or online)
1/2 c lukewarm water
1 gallon water (opt.: distilled)
2 1/4 c sugar (opt.: sugar sub)
1 T + 1 tsp soda extract
1 gallon (non-aluminum) container
funnel
two 2-liter plastic soda bottles
First, decide on a flavor; have the flavor ready with other supplies!
Dissolve the yeast in the lukewarm water.
Let soak 5 minutes.
Using a funnel, pour sugar, soda extract and dissolved yeast into the gallon container.
Add enough water to fill it.
Close tightly, and shake until the sugar dissolves completely.
Using the funnel again, divide the mixture into the two soda bottles.
Screw the lids on tightly.
Store the bottles in a dark place at room temperature for 4-6 days.
Give the bottles a gentle squeeze every day. If one feels to tight or full open the lid just enough to release some pressure, and reclose it tightly.
Refrigerate the when they are as firm as store-bought soda. Drink within 4 weeks.
9/19/2009
Zucchini Muffins
I had some zucchini to use up, so I thought I'd give this recipe a try. I'm posting it as I found it, including the original author's notes. I'll post my changes at the end. The chitlin scarfed the mini-muffins I made out of it. Oh, and I was trying out my new mini-bundt pan. The cups hold a smidge less than a regular muffin tin cup, so I ended up making a full 12 mini-cupcake sized ones, as well. If you follow my alterations, and make it gluten free as well as egg free, beware: they are NOT good right out of the oven. I had one still warm, and thought I had screwed up massively. It was still very batter-y inside, even though the outside was nicely done. After they had completely cooled, it sort of set up inside. They are still not firmly dry through, but it came down to a merely nicely moist finish. They taste a lot like my mom's raw apple cake recipe, which is delicious (and may be explained by the fact that I used some applesauce to top off the zucchini).
-makes 14 to 16 muffins
Ingredients
1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup packed brown sugar
1/2 cup safflower or canola oil
2 cups (firmly packed) grated zucchini—use largest holes on box grater
1/2 cup raisins (optional)
Procedure
1. Preheat the oven to 350°.
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.
author's note: used 1/3 c sunflower seeds and 1/3 c rolled oats instead of walnuts, and loved the results.
GK's notes: I used bob's red mill ap gluten free flour, along with 1/4 tsp xanthan gum, and ener-g egg replacer (I use heaping tsps of the powder when I mix mine). I added 2 tsp of baking powder to go with the egg replacer, because it seems to me that no egg replacer gets the rising power of eggs. I also thought it was silly the recipe calls for baking soda, and doesn't have any acid to go with it, so I added a tsp of apple cider vinegar. They rose better than any muffins I've ever made gluten, egg and dairy free, so I think this was a good thing. =) In fact, I think these were the best muffins I've ever made with those restrictions. I didn't have enough zucchini, so there was about 1/4 cup applesauce. I couldn't find my shredder, so I pureed the zucchini, and drained the crap out of the zucchini and the applesauce. I have noticed that gf and egg free muffins tend to be very, very moist, so I knew they couldn't handle any extra moisture. I replaced the walnuts with coarsely chopped sunflower seeds (chopped by the chitlin) and we didn't have any raisins. And of course, since they are gluten and egg free, they can't be wrapped air-tight or they'll turn into a bowl of mush. They are loosely wrapped and in the fridge.
-makes 14 to 16 muffins
Ingredients
1 1/2 cups sifted cake flour (I used all-purpose flour and did not sift)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup packed brown sugar
1/2 cup safflower or canola oil
2 cups (firmly packed) grated zucchini—use largest holes on box grater
1/2 cup raisins (optional)
Procedure
1. Preheat the oven to 350°.
2. In a small bowl, combine the flour, baking soda, spices and walnuts. Whisk well to blend.
3. In a mixing bowl beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth. Add the zucchini and beat just until smooth. Add the dry ingredients and optional raisins and beat until completely moistened.
4. Scrape the batter into greased and floured (or paper cup-lined) muffin tins, filling each cup 3/4 full. Bake 20-25 minutes, until cake tester inserted in center comes out clean. Cool in the pan on a rack for 5 minutes. Unmold onto the rack. Cool completely and wrap airtight.
author's note: used 1/3 c sunflower seeds and 1/3 c rolled oats instead of walnuts, and loved the results.
GK's notes: I used bob's red mill ap gluten free flour, along with 1/4 tsp xanthan gum, and ener-g egg replacer (I use heaping tsps of the powder when I mix mine). I added 2 tsp of baking powder to go with the egg replacer, because it seems to me that no egg replacer gets the rising power of eggs. I also thought it was silly the recipe calls for baking soda, and doesn't have any acid to go with it, so I added a tsp of apple cider vinegar. They rose better than any muffins I've ever made gluten, egg and dairy free, so I think this was a good thing. =) In fact, I think these were the best muffins I've ever made with those restrictions. I didn't have enough zucchini, so there was about 1/4 cup applesauce. I couldn't find my shredder, so I pureed the zucchini, and drained the crap out of the zucchini and the applesauce. I have noticed that gf and egg free muffins tend to be very, very moist, so I knew they couldn't handle any extra moisture. I replaced the walnuts with coarsely chopped sunflower seeds (chopped by the chitlin) and we didn't have any raisins. And of course, since they are gluten and egg free, they can't be wrapped air-tight or they'll turn into a bowl of mush. They are loosely wrapped and in the fridge.
9/07/2009
Stir-fried Garlic Green Beans
soy mixture:
1/4 c water
2 T sherry
2 T not-so-soy sauce
1/2 tsp sugar
cornstarch mixture:
1 T cool water
1 tsp cornstarch
1 tsp not-so-soy sauce
green beans
1 tsp sesame oil
1 lb fresh green beans, ends trimmed and strings removed
5 cloves garlic, finely chopped
additional water as needed
In a small bowl, combine all ingredients for soy mixture.
Set aside.
In another small bowl, combine all ingredients for
cornstarch mixture. Stir to dissolve cornstarch. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add green beans and garlic.
Cook, stirring constantly, 3 minutes or until garlic is lightly browned.
Reduce heat to medium, add soy mixture, cover skillet right away
and cook for 1 minute.
Add about 3 tablesppons of water, replace cover, and cook for 4
minutes or until beans are just tender-crisp (I like mine a tad
more done than that, but it works fine either way).
Stir beans occasionally and add small amounts of water, about a tablespoon
at a time to keep beans and garlic from sticking.
Uncover skillet. Stir cornstarch mixture and pour over beans.
Cook, stirring contantly, until beans are glazed, about 1 minute.
GK's note: We like our green beans saucier than this, so I double the sauce recipe. You really, really want to use real, fresh green beans (or real, frozen ones will do in a pinch, but fresh is better). You CAN use canned, but it will make a delicious, garlicky green sludge. It isn't pretty.
1/4 c water
2 T sherry
2 T not-so-soy sauce
1/2 tsp sugar
cornstarch mixture:
1 T cool water
1 tsp cornstarch
1 tsp not-so-soy sauce
green beans
1 tsp sesame oil
1 lb fresh green beans, ends trimmed and strings removed
5 cloves garlic, finely chopped
additional water as needed
In a small bowl, combine all ingredients for soy mixture.
Set aside.
In another small bowl, combine all ingredients for
cornstarch mixture. Stir to dissolve cornstarch. Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add green beans and garlic.
Cook, stirring constantly, 3 minutes or until garlic is lightly browned.
Reduce heat to medium, add soy mixture, cover skillet right away
and cook for 1 minute.
Add about 3 tablesppons of water, replace cover, and cook for 4
minutes or until beans are just tender-crisp (I like mine a tad
more done than that, but it works fine either way).
Stir beans occasionally and add small amounts of water, about a tablespoon
at a time to keep beans and garlic from sticking.
Uncover skillet. Stir cornstarch mixture and pour over beans.
Cook, stirring contantly, until beans are glazed, about 1 minute.
GK's note: We like our green beans saucier than this, so I double the sauce recipe. You really, really want to use real, fresh green beans (or real, frozen ones will do in a pinch, but fresh is better). You CAN use canned, but it will make a delicious, garlicky green sludge. It isn't pretty.
recipe for not-so-soy sauce: https://www.blogger.com/blog/post/edit/5844477942198732724/6883084100323465419
Ramen-like soup
4 c water
2 broth cubes of your choice (or replace half the water with broth)
@1 T Mrs. Dash (or your fav. salt sub)
2-3 T soy sauce sub
2/3 bag frozen veg (I used italian blend)
1 can worth of beans (I used speckled butter beans)
1 nest rice noodles, cooked and cut up
combine all but the noodles, and cook until the veggies are done to your satisfaction. Add noodles and serve.
This was just me throwing together stuff, and it came out surprisingly ramen-like.
2 broth cubes of your choice (or replace half the water with broth)
@1 T Mrs. Dash (or your fav. salt sub)
2-3 T soy sauce sub
2/3 bag frozen veg (I used italian blend)
1 can worth of beans (I used speckled butter beans)
1 nest rice noodles, cooked and cut up
combine all but the noodles, and cook until the veggies are done to your satisfaction. Add noodles and serve.
This was just me throwing together stuff, and it came out surprisingly ramen-like.
8/26/2009
summer pie
This is an idea that combines a recipe from the Baby Cakes cookbook with my own creation. Her idea was to make a cake crumb pie crust, which I am in love with.
Pie Crust:
6-7 cupcakes, crumbled
1-2 T oil
1-2 T agave nectar or honey
pinch salt
Mix enough oil and honey into the crumbs to make the cupcakes just workable. Mix in the salt and press into the bottom and up the sides of a greased deep pie dish.
Let a quart of lemon sorbet get pretty melty--stirrable, but not liquidy. Spread it into the crust and freeze. Make a recipe of the Better Homes and Gardens' strawberry sauce. Allow it to cool in the in the fridge, and when the sorbet is completely frozen, pour the sauce on top and get it smooth and even. Freeze again. You can dip the bottom in hot water, or set it out and let it defrost for a few minutes before cutting. It is rich, so I make 10-12 slices.
I don't have my red plaid cookbook in front of me, but I'll post the strawberry sauce recipe soon. =) Although, come to think of it, you can just cook a couple of cups of strawberries with enough sugar to please you, and a tsp or so o cornstarch until it bubbles nicely for a few minutes. Or use whatever strawberry sauce recipe you like!
Pie Crust:
6-7 cupcakes, crumbled
1-2 T oil
1-2 T agave nectar or honey
pinch salt
Mix enough oil and honey into the crumbs to make the cupcakes just workable. Mix in the salt and press into the bottom and up the sides of a greased deep pie dish.
Let a quart of lemon sorbet get pretty melty--stirrable, but not liquidy. Spread it into the crust and freeze. Make a recipe of the Better Homes and Gardens' strawberry sauce. Allow it to cool in the in the fridge, and when the sorbet is completely frozen, pour the sauce on top and get it smooth and even. Freeze again. You can dip the bottom in hot water, or set it out and let it defrost for a few minutes before cutting. It is rich, so I make 10-12 slices.
I don't have my red plaid cookbook in front of me, but I'll post the strawberry sauce recipe soon. =) Although, come to think of it, you can just cook a couple of cups of strawberries with enough sugar to please you, and a tsp or so o cornstarch until it bubbles nicely for a few minutes. Or use whatever strawberry sauce recipe you like!
8/24/2009
Allergen-Friendly Tollhouse Cookies
3/4 c sorghum flour
3/4 c amaranth flour
3/4 c garbanzo flour
1 tsp baking soda
1 tsp salt
1/2 tsp xanthan gum
1 c spectrum shortening
1/4 c granulated sugar
1 1/4 c brown sugar, packed
1 1/2 tsp vanilla
2 T hemp milk
2 flax seed "eggs" *see below
2 c chocolate chips (@1 1/2 packages enjoy life chocolate chips)
1 c finelyl chopped pumpkin and/or sunflower seeds
Preheat oven to 375
Combine flour, baking soda, xanthan gum, and salt in small bowl. Beat shortening, sugars and vanilla in large bowl until creamy. Add flax gel and hemp milk in 3 parts, beating well after each addition. Gradually beat in flour mix. Stir in chips and seeds. Drop by rounded tablespoonful on ungreased sheets.
Bake 9-11 minutes, or until golden brown. Cool on sheets 2 minutes, and finish on paper towel covered wire racks (assuming you like to drain a bit of fat off).
* flax seed gel for one egg: 3 T HOT water (hottest from your tap is good enough) plus 2 T ground flax seed. Allow to sit for a few minutes to develop gelishness.
GK's notes: This recipe will make a soft, chewy cookie. If you want it less chewy, you can sub butter for the shortening, remove the hemp milk and change the sugar measurements to 3/4 c each. This will make a softish cookie that doesn't spread pretty much at all. It's convenient because you can put like 30 cookies on a tray at a time, and they still taste good, it's just a different texture.
Alton Brown has great suggestions for how to make your cookies crisp, soft or chewy--I used his chewy suggestions to make this recipe, because that's what we like, and used ingredients we can use!
To get great 1 T cookies, I use a deep, very round tablespoon measure--it could pass for a melon baller. If you want bigger cookies, you can use an ice cream scoop, but the important part is that roundness.
If you use raw seeds, you'll get a chewier cookie than if you use already roasted ones. If you use roasted and salted ones, you'll get a slightly salty/sweet cookie, which I like, but apparently few others do...and it is possible to get roasted (or roast your own) and unsalted, if you want less chewy cookies.
3/4 c amaranth flour
3/4 c garbanzo flour
1 tsp baking soda
1 tsp salt
1/2 tsp xanthan gum
1 c spectrum shortening
1/4 c granulated sugar
1 1/4 c brown sugar, packed
1 1/2 tsp vanilla
2 T hemp milk
2 flax seed "eggs" *see below
2 c chocolate chips (@1 1/2 packages enjoy life chocolate chips)
1 c finelyl chopped pumpkin and/or sunflower seeds
Preheat oven to 375
Combine flour, baking soda, xanthan gum, and salt in small bowl. Beat shortening, sugars and vanilla in large bowl until creamy. Add flax gel and hemp milk in 3 parts, beating well after each addition. Gradually beat in flour mix. Stir in chips and seeds. Drop by rounded tablespoonful on ungreased sheets.
Bake 9-11 minutes, or until golden brown. Cool on sheets 2 minutes, and finish on paper towel covered wire racks (assuming you like to drain a bit of fat off).
* flax seed gel for one egg: 3 T HOT water (hottest from your tap is good enough) plus 2 T ground flax seed. Allow to sit for a few minutes to develop gelishness.
GK's notes: This recipe will make a soft, chewy cookie. If you want it less chewy, you can sub butter for the shortening, remove the hemp milk and change the sugar measurements to 3/4 c each. This will make a softish cookie that doesn't spread pretty much at all. It's convenient because you can put like 30 cookies on a tray at a time, and they still taste good, it's just a different texture.
Alton Brown has great suggestions for how to make your cookies crisp, soft or chewy--I used his chewy suggestions to make this recipe, because that's what we like, and used ingredients we can use!
To get great 1 T cookies, I use a deep, very round tablespoon measure--it could pass for a melon baller. If you want bigger cookies, you can use an ice cream scoop, but the important part is that roundness.
If you use raw seeds, you'll get a chewier cookie than if you use already roasted ones. If you use roasted and salted ones, you'll get a slightly salty/sweet cookie, which I like, but apparently few others do...and it is possible to get roasted (or roast your own) and unsalted, if you want less chewy cookies.
8/21/2009
Not so soy sauce
1 1/2 c vegetable, mushroom or beef broth (tbh, any broth will probably do...beef makes it richest)
2 T salt
4 tsp balsamic vinegar
2-3 T dry sherry (real, honest drinking sherry!)
2 tsp dark molasses
1/4 tsp ground ginger
pinch pepper
pinch garlic
Combine all in a small saucepan and bring to a boil over medium heat. Simmer until it reduces to 1 cup. This usually takes me between 20-30 minutes. The original recipe that I modified said 15. But I guess I did modify it...
GK's notes: This makes a great soy and wheat free soy sauce substitute. If you are also vegetarian, using vegetable broth does not harm the flavor of this in any way, so go for it!
I have no idea how long it keeps in the fridge. I have kept it for 2 or 3 weeks without being able to tell a difference in quality. I wouldn't try to keep it out of the fridge. I THINK you could make extra large batches and freeze portions of it in ice cube trays for longer term usage, but I haven't tried freezing it yet.
2 T salt
4 tsp balsamic vinegar
2-3 T dry sherry (real, honest drinking sherry!)
2 tsp dark molasses
1/4 tsp ground ginger
pinch pepper
pinch garlic
Combine all in a small saucepan and bring to a boil over medium heat. Simmer until it reduces to 1 cup. This usually takes me between 20-30 minutes. The original recipe that I modified said 15. But I guess I did modify it...
GK's notes: This makes a great soy and wheat free soy sauce substitute. If you are also vegetarian, using vegetable broth does not harm the flavor of this in any way, so go for it!
I have no idea how long it keeps in the fridge. I have kept it for 2 or 3 weeks without being able to tell a difference in quality. I wouldn't try to keep it out of the fridge. I THINK you could make extra large batches and freeze portions of it in ice cube trays for longer term usage, but I haven't tried freezing it yet.
8/20/2009
Noreos?
I haven't made these yet, but I figure I have to post something every now and then, or no one will ever read the blog...of course, it helps if I tell anyone about it.
Anyway, the gluten-free Newman O's are delicious, if you want Oreos, but can't have wheat. If, like my ds, you have other food allergies, too, then you must keep looking. This was the only thing even close to an allergy friendly version of Oreos I was able to find, so I'm passing it on, so to speak. I have to replace the margarine with shortening, so we'll see how it turns out.
Oh, and sorry, but I don't know who created this. Not me!
Ingredients
* ¾ cup rice flour
* ¾ cup tapioca flour
* ¾ cup cornstarch
* 1 teaspoon xanthan gum
* 2 teaspoons egg replacer, dry
* 2/3 cup cocoa
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* ¾ cup margarine
* 2/3 cup sugar
* 1 egg replacer, prepared
* 1 teaspoon vanilla
* 1-2 teaspoons water
* 2 cups confectioners' sugar
* 3 tablespoons shortening
* ¼ teaspoon vanilla
* 2 tablespoons hot water
Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking
powder, baking soda, and salt. Set aside.
3. In the bowl of the mixer, cream the margarine and sugar until light. Add the egg replacer
and vanilla and beat well.
4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the water as
needed.
5. Shape the dough into two logs. Wrap and chill about 20 minutes.
6. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced
cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7. Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a
rack.
8. For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough
to create a good spreading texture).
Anyway, the gluten-free Newman O's are delicious, if you want Oreos, but can't have wheat. If, like my ds, you have other food allergies, too, then you must keep looking. This was the only thing even close to an allergy friendly version of Oreos I was able to find, so I'm passing it on, so to speak. I have to replace the margarine with shortening, so we'll see how it turns out.
Oh, and sorry, but I don't know who created this. Not me!
Ingredients
* ¾ cup rice flour
* ¾ cup tapioca flour
* ¾ cup cornstarch
* 1 teaspoon xanthan gum
* 2 teaspoons egg replacer, dry
* 2/3 cup cocoa
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* ½ teaspoon salt
* ¾ cup margarine
* 2/3 cup sugar
* 1 egg replacer, prepared
* 1 teaspoon vanilla
* 1-2 teaspoons water
* 2 cups confectioners' sugar
* 3 tablespoons shortening
* ¼ teaspoon vanilla
* 2 tablespoons hot water
Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking
powder, baking soda, and salt. Set aside.
3. In the bowl of the mixer, cream the margarine and sugar until light. Add the egg replacer
and vanilla and beat well.
4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the water as
needed.
5. Shape the dough into two logs. Wrap and chill about 20 minutes.
6. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced
cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7. Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a
rack.
8. For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough
to create a good spreading texture).
8/18/2009
Let's get cooking!
So I get asked for recipes occasionally. I'm always typing them in anyway, so I figure I might as well kill two birds with one stone, so I'm starting a blog. Woo hoo! We're joining the 21st century!
My two recent requests are for the Curried Split Pea soup and the "Fauxstess Cupcakes". These are both from Isa Chandra Moskowitz's Vegan With a Vengeance.
Fauxstess Cupcakes
Isa's notes: black cocoa powder makes the color and flavor closer to the original, but isn't necessary. You can just use regular (which I did). Don't skip the sifting--cocoa clumps. The recipe doubles easily.
1 c all purpose flour
1/4 c cocoa powder
3 T black cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c milk*
1/4 c canola oil
1/2 c maple syrup
1/4 c sugar
1 tsp apple cider vinegar
1 tsp vanilla
Preheat oven to 350. Line a twelve-muffin tin with paper liners, spray papers with cooking spray.
In a medium mixing bowl, sift flour, cocoa powders, baking powder, baking soda, salt (and xanthan gum). In a large mixing bowl, combine the milk, oil, maple syrup, sugar, vinegar and vanilla. Beat at medium sped with an electric mixer for a good 2 minutes. Add the dry ingredients to the wet in two batches, mixing as you go. Beat for about a minute more.
Use a wet ice-cream scoop to fill the cupcake liner 3/4 full. Bake for about 28 minutes, until a toothpick inserted in the center comes out clean. Transfer to a coling rack. Time to make the Fluffy White Icing.
Fluffy White Icing:
1/4 c nonhydrogenated margarine
1/2 c nonhydrogenated shortening
3/4 c superfine or castor sugar
1/4 c plain soy milk powder
2 tsp vanilla
pinch salt
In a medium mixing bowl, beat together the margarine and shortening with an electric handheld mixer on medium until well combined. Add the sugar and soy milk powder and beat for a good 10 minutes until very fluffy. Add vanilla and salt, and beat for another minute. You may want to do a little taste test and adda little more sugar if needed.
Chocolate Ganache icing:
1/3 c milk*
4 oz bittersweet chocolate, chopped
2 T maple syrup
In a small saucepan, scorch the milk (bring it to a boil (I don't think she means actually burn it...)), then lower the heat to a simmer and dd the chocolate and maple syrup. Mix with a heatproof spatula for about 30 seconds. Turn the heat off, and continue stirring until the chocolate is fully melted and the icing is smooth. Next, make the icing for the squigglies.
Royal Icing for the Squigglies:
2 c powdered sugar
2 T soy milk powder
2 T water
Sift the sugar into a mixing bowl. Add the soy milk powder. Add 1 T of water and stir, then add the rest of the water a little bit at a time until you rach a consistency slightly more solid than toothpaste. the icing should not be drippy at all; if it is, add a little more sugar.
Assemblage:
You will need two cake decorator's bags, one fitted with a small round tip for writing, and one fitted with a large star-shaped or round tip (or the special filling tip that you can purchase online or at Joanne's--GK).
Fill the large-tipped one with fluffy white icing. Fill the writing one with royal icing.
Poke a hole in the center of each cupcake, using your pinkie (I read someone online uses a cleaned sharpie--GK). Cram the tip of the bag with the fluffy white icing into the hole and squeeze to get as much icing into the center as you can, slowly drawing out the bag, until the icing fills to the top of the hole.
Wipe the excess off the top of the cupcake with a napkin, or (if you're Isa or me) your finger.
Dip the top of each cupcake into the ganache. Put all the cupcakes on a cookie sheet or cutting board, make some room in your fridge and put them in there to let the ganache set, about 10 minutes.
Use these 10 minutes to practice your squigglies for the tops. I (Isa) use my left hand to steady my writing hand by holding onto my right wrist. Practice a bit and see what works for you.
Remove the cupcakes from the fridge and make your squigglies on the top of the ganache. Return to the fridge to set. They keep well in the fridge, until ready to serve.
GK's notes:
Cupcakes: I used Bob's Red Mill gluten free ap flour, and 1/2 tsp xanthan gum, and I subbed vanilla hemp milk for all instances of milk. I didn't spray the liners and they came out fine. Gluten-free, I didn't need to use a scoop. A 1/3 measuring cup would do fine, or whatever kind of spoon you normally use. Also because it was gf, I cooked it for about 35 minutes, to get it dry enough, and the toothpick never did come out clean, but they weren't burned or gummy.
Fluffy White Icing: We can't use soy milk powder, and didn't have superfine sugar, so we used hemp milk and powdered sugar, which has cornstarch in it for thickening. It worked fine. (It was also an accident, since we hadn't planned ahead at all, and were scrambling for something to improve with!) Also, we can't use margarine, so it was all shortening. We use Spectrum non-hydrogenated palm oil.
Ganache: Again, lack of foresight made this a crazy quilt. I used Enjoy Life Chocolate chips, because that's what I had and what is safe for my son, hemp milk and store brand maple flavored syrup. In fact, I don't buy real maple syrup because it's so expensive, so that's what I used for all of this recipe. Isa is a vegan. I'm not. I sub like mad!
Plus, I didn't read the danged directions and dumped everything in a bowl and microwaved it. It worked fine, but it took longer to set up and never did get firm at room temp. I don't know if that's the hemp milk or the lack of following directions. But it's firm enough, and tastes fine!
Royal Icing: Again, no soy milk powder, so instead of 2 T powder and 2 T water, I just used two T hemp milk and hoped, and it worked fine!
Curried Split Pea Soup
Isa's note: Serve as an entree with some jasmine rice or as the perfect starter to an Indian meal.
1 T olive oil
1 medium white onion, cut into 1/4 in dice
3 cloves garlic
2 T fresh ginger
2 tsp curry powder
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground ardamom
a generous pinch cinnamon
2 tsp salt
8 c water
1 lb dried split peas
1 carrot
fresh cilantro for garnish (optional)
In a stockpot, saute the onions in the oil over medium heat for about 5 minutes. Add spices, garlic and salt. Saute for another 2 minutes.
Add water and stir well. Ad split peas. cover and bring to a boil.
Bring heat back down to medium; simmer for about an hour, until the peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro, if you want.
GK's notes: I used vegetable broth instead of water, cause it sounded boring. I also instead of serving over rice, added 2 c water and 1 c short grain brown rice to the pot when I added the broth. My family likes rice in our split pea soup because it adds toothsomeness and heartiness. It also helps make you feel more satisfied longer. Honestly, this is good, but it just basically tastes like split pea soup. The recipe from the red plaid cookbook is easier, and just as good. Of course, I don't make it as written, either!
My two recent requests are for the Curried Split Pea soup and the "Fauxstess Cupcakes". These are both from Isa Chandra Moskowitz's Vegan With a Vengeance.
Fauxstess Cupcakes
Isa's notes: black cocoa powder makes the color and flavor closer to the original, but isn't necessary. You can just use regular (which I did). Don't skip the sifting--cocoa clumps. The recipe doubles easily.
1 c all purpose flour
1/4 c cocoa powder
3 T black cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c milk*
1/4 c canola oil
1/2 c maple syrup
1/4 c sugar
1 tsp apple cider vinegar
1 tsp vanilla
Preheat oven to 350. Line a twelve-muffin tin with paper liners, spray papers with cooking spray.
In a medium mixing bowl, sift flour, cocoa powders, baking powder, baking soda, salt (and xanthan gum). In a large mixing bowl, combine the milk, oil, maple syrup, sugar, vinegar and vanilla. Beat at medium sped with an electric mixer for a good 2 minutes. Add the dry ingredients to the wet in two batches, mixing as you go. Beat for about a minute more.
Use a wet ice-cream scoop to fill the cupcake liner 3/4 full. Bake for about 28 minutes, until a toothpick inserted in the center comes out clean. Transfer to a coling rack. Time to make the Fluffy White Icing.
Fluffy White Icing:
1/4 c nonhydrogenated margarine
1/2 c nonhydrogenated shortening
3/4 c superfine or castor sugar
1/4 c plain soy milk powder
2 tsp vanilla
pinch salt
In a medium mixing bowl, beat together the margarine and shortening with an electric handheld mixer on medium until well combined. Add the sugar and soy milk powder and beat for a good 10 minutes until very fluffy. Add vanilla and salt, and beat for another minute. You may want to do a little taste test and adda little more sugar if needed.
Chocolate Ganache icing:
1/3 c milk*
4 oz bittersweet chocolate, chopped
2 T maple syrup
In a small saucepan, scorch the milk (bring it to a boil (I don't think she means actually burn it...)), then lower the heat to a simmer and dd the chocolate and maple syrup. Mix with a heatproof spatula for about 30 seconds. Turn the heat off, and continue stirring until the chocolate is fully melted and the icing is smooth. Next, make the icing for the squigglies.
Royal Icing for the Squigglies:
2 c powdered sugar
2 T soy milk powder
2 T water
Sift the sugar into a mixing bowl. Add the soy milk powder. Add 1 T of water and stir, then add the rest of the water a little bit at a time until you rach a consistency slightly more solid than toothpaste. the icing should not be drippy at all; if it is, add a little more sugar.
Assemblage:
You will need two cake decorator's bags, one fitted with a small round tip for writing, and one fitted with a large star-shaped or round tip (or the special filling tip that you can purchase online or at Joanne's--GK).
Fill the large-tipped one with fluffy white icing. Fill the writing one with royal icing.
Poke a hole in the center of each cupcake, using your pinkie (I read someone online uses a cleaned sharpie--GK). Cram the tip of the bag with the fluffy white icing into the hole and squeeze to get as much icing into the center as you can, slowly drawing out the bag, until the icing fills to the top of the hole.
Wipe the excess off the top of the cupcake with a napkin, or (if you're Isa or me) your finger.
Dip the top of each cupcake into the ganache. Put all the cupcakes on a cookie sheet or cutting board, make some room in your fridge and put them in there to let the ganache set, about 10 minutes.
Use these 10 minutes to practice your squigglies for the tops. I (Isa) use my left hand to steady my writing hand by holding onto my right wrist. Practice a bit and see what works for you.
Remove the cupcakes from the fridge and make your squigglies on the top of the ganache. Return to the fridge to set. They keep well in the fridge, until ready to serve.
GK's notes:
Cupcakes: I used Bob's Red Mill gluten free ap flour, and 1/2 tsp xanthan gum, and I subbed vanilla hemp milk for all instances of milk. I didn't spray the liners and they came out fine. Gluten-free, I didn't need to use a scoop. A 1/3 measuring cup would do fine, or whatever kind of spoon you normally use. Also because it was gf, I cooked it for about 35 minutes, to get it dry enough, and the toothpick never did come out clean, but they weren't burned or gummy.
Fluffy White Icing: We can't use soy milk powder, and didn't have superfine sugar, so we used hemp milk and powdered sugar, which has cornstarch in it for thickening. It worked fine. (It was also an accident, since we hadn't planned ahead at all, and were scrambling for something to improve with!) Also, we can't use margarine, so it was all shortening. We use Spectrum non-hydrogenated palm oil.
Ganache: Again, lack of foresight made this a crazy quilt. I used Enjoy Life Chocolate chips, because that's what I had and what is safe for my son, hemp milk and store brand maple flavored syrup. In fact, I don't buy real maple syrup because it's so expensive, so that's what I used for all of this recipe. Isa is a vegan. I'm not. I sub like mad!
Plus, I didn't read the danged directions and dumped everything in a bowl and microwaved it. It worked fine, but it took longer to set up and never did get firm at room temp. I don't know if that's the hemp milk or the lack of following directions. But it's firm enough, and tastes fine!
Royal Icing: Again, no soy milk powder, so instead of 2 T powder and 2 T water, I just used two T hemp milk and hoped, and it worked fine!
Curried Split Pea Soup
Isa's note: Serve as an entree with some jasmine rice or as the perfect starter to an Indian meal.
1 T olive oil
1 medium white onion, cut into 1/4 in dice
3 cloves garlic
2 T fresh ginger
2 tsp curry powder
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground ardamom
a generous pinch cinnamon
2 tsp salt
8 c water
1 lb dried split peas
1 carrot
fresh cilantro for garnish (optional)
In a stockpot, saute the onions in the oil over medium heat for about 5 minutes. Add spices, garlic and salt. Saute for another 2 minutes.
Add water and stir well. Ad split peas. cover and bring to a boil.
Bring heat back down to medium; simmer for about an hour, until the peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro, if you want.
GK's notes: I used vegetable broth instead of water, cause it sounded boring. I also instead of serving over rice, added 2 c water and 1 c short grain brown rice to the pot when I added the broth. My family likes rice in our split pea soup because it adds toothsomeness and heartiness. It also helps make you feel more satisfied longer. Honestly, this is good, but it just basically tastes like split pea soup. The recipe from the red plaid cookbook is easier, and just as good. Of course, I don't make it as written, either!
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