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.
9/21/2009
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.
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