Archive for the 'Sides' Category
4c Veg Stock
1/2 c sliced mushrooms
1/2 c thin sliced bamboo shoots
1/2 package tofu cut into 1/2″ cubes (about 1.5 c)
4tbsp white vinegar (rice vinegar is even better)
3tbsp soy or tamari sauce
3tbsp corn starch or fine white rice flour
1/4 c water
3/4 tsp sesame oil
1 egg, beaten
2 scallions, sliced on bias
In a large pot or deep wok heat veg stock to boiling. Add mushrooms & bamboo. Reduce heat and simmer for 5 minutes. Add tofu, vinegar, and tamari/soy. In a small bowl blend rice flour/corn starch and water until smooth. Add to soup, stirring. Add pepper, sesame oil and slowly pour the egg into the soup. add scallions, and simmer for a few minutes more.
This recipe is good with traditional american egg/wheat noodles, but I definitely suggest dropping some fresh wide rice noodles in if you can find them (Sen Yaay) (link)No comments
1tsp olive oil
1pnch dried red pepper flakes
1 yellow onion, diced
2tbsp minced fresh ginger
4 carrots, peeled & sliced into rounds
2 potatoes (white/russet/idaho)
2c low-sodium veg broth
1tsp dried thyme
1tsp ground cardamom
1 orange, juiced & zested
In a large soup pot, over medium heat, combine olive oil, pepper flakes, onion & ginger. Saute for 2 minutes to sweat the onions. Add carrots, potatoes, broth, water, thyme & cardamom. Bring to a boil and then reduce to a simmer as soon as it starts boiling. Cook for10-15 minutes (until vegetables are very soft). Remove from heat, and puree in food processor or blender. Blend/puree in the orange juice and zest. Return to soup pot, and re-heat, simmering for another 5-10 minutes. Can be jarred or frozen once cooled.
Cranberry ice formula:
6 cups cranberries washed & sorted
6 cups water
3 cups sugar
3 TBSP Lemon Juice
1 to 1-1/2 cups heavy cream or whipping cream.
Boil Cranberries in water till all are burst & soft, remover from heat.
Strain this entire mixture to discard skins/seeds etc.
(Keeping all liquid), mashing thru strainer until you get a pulpy red mess.
Bring to a full rolling boil. Taste for sweetness and add more sugar. If any more sugar is added after coming to a rolling boil, boil it AGAIN.
Remove from heat & cool completely.
Add lemon juice.
Pour into containers and freeze until an icy slush is reached.
Remove from freezer, and beat in cream.
Return to freezer.
Should be served between courses, or as a side with large dinners, particularly Thanksgiving.
And it’s always good for dessert!
Found on http://www.gweep.ca/~edmonds/
This was a recipe I decided to try for Thanksgiving 2005.
Thanks Brian Edmonds for putting it up on the internet.
Exerpted with no changes below, from: http://www.gweep.ca/~edmonds/recipes/breads/cornbread.html
I’ve tried a couple other recipes (though not yet the one below), and this is the recipe I keep coming back to. I got it at a Bed & Breakfast on Vancouver Island a few years when my parents were out visiting.
- 3/4 cup cornmeal
- 1 cup milk
- 1/2 cup wholewheat flour
- 1/2 cup allpurpose flour
- 4 tsp baking powder
- 1/4 cup sugar
- 1 egg
- 1/3 cup oil
Preheat the oven to 400F and lightly grease a 9-inch square pan. Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flours, baking powder and sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan. Makes 16 squares.
I like to vary this and make it more nutritionally complete by adding a few extras to the flour before stirring in the cornmeal. One variant is to fry up a few sausages, chop them into little bits, and add them to the flour. Another is to chop up some green (or red) pepper and onion (zucchini is also nice) and add that to the flour with a teaspoon of oregano. I haven’t tried both together yet, but probably will sometime. I often cut these into 8 pieces instead of 16 and freeze whatever I don’t eat right away so I can just pull out one or two and microwave them if I feel like a quick snack or a light meal.No comments
3/4 # ground beef
1/2 # ground pork, veal or lamb
1 large onion, white or red, finely minced.
6-8 garlic cloves, finely minced
2 eggs, beaten
3/4 c salt free breadcrumbs, seasoned
1/4 c fresh grated romano or parm cheese
2 tsp oregano
2 tbsp basil
Combine it all, starting with the top of the list and working
down, mixing in each additional ingredient with your hands. You can’t
use a beater or a spoon to do this, and if you don’t like getting your
hands in food, what the hell are you doing in the kitchen?
Cover the bottom of a 2″ frying pan with 1/2″ of olive oil, and preheat
until very hot. While it’s heating, form the meat mixture into
golf-ball sized balls, and once the pan is hot, drop them into the pan.
You’ll need to turn them several times, and quickly to keep them
cooking evenly on all sides. Once they start getting a nice crispy
brown all around, pull them out, and set them on layers of paper towels
to allow to drain off some of the oil, and finish cooking.
once they’re all fryed up, drop them into your sauce, and simmer for no
less than 1 full hour. They’re not fully cooked until simmered, so make
sure you give them the proper time to cook. You could also bake them in
sauce at this point, rather than simmer on the stove.
2 c self rising flour
2/3 c milk
1/3 cup shortening (NO SUBSTITUTES!!)
Preheat oven to 450 deg
Cut shortening into flour until particles are as fine as coarse
cornmeal. Add milk and mix quickly with a fork (no whisks!). Turn onto
a lightly floured surface and knead until smooth. Roll out and cut with
biscuit ring. bake 10 – 12 minutes or until golden brown.
*Note: if you don’t have self-rising flour, sift 2 & 1/2 tsp baking powder and 3/4 tsp salt into flour before using.No comments
1 box frozen corn kernels (10 oz)
1 can black beans (15 oz)
1 & 1/2 c diced tomatoes
1/2 c Mojo Marinade
1 tbsp honey
Rinse veggies, chop scallions. Drain beans and rinse. Mix all ingredients in a bowl and stir until coated. Serve chilled
Serves 4-61 comment
1 small onion , thinly sliced and separated into rings
4 cloves garlic, crushed
1/3 cup vegetable oil
1/4 cup fresh lime juice
1/4 cup orange juice
1 tsp. cider vinegar
1/4 tsp. salt
1/8 tsp. pepper
Cook the onion and garlic in oil in a large skillet over medium heat,
stirring constantly, until tender. Add lime juice and next 4
ingredients; cook over low heat 2 to 3 minutes, stirring often. Let
cool, store in refrigerator until ready to use. Use within a day if
possible. Best if marinated for at least an hour prior to cooking.
*Note: you can freeze this goodie in a baggie or jar and thaw it in the microwave before use.No comments
1/3 c brown sugar
2/3 c veg oil
1 c sour milk (buttermilk)
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 tsp cinnamon
2 & 1/2 c flour
1 & 1/2 c finely diced apples
1/3 c chopped nuts (I prefer pecans)
Stir ingredients together in the order listed above. Pour the resulting
batter into 2 greased 8″ loaf pans and sprinkle with 1/2 sugar melted
with 2 tbsp melted butter. Bake at 350 deg for 60 minutes, or until
toothpick check comes out clean.
1 box Quaker Granola Cereal with nuts & rasins.
3/4 # Banana chips
1 large bag Peanut butter chips
1 # M&M’s Candy
1 bag Craisins
Mix together & eat.
*Note: If you really need instructions to make this one…..No comments