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from 2014-10-02 but without the agave
3 Tbsp Balsamic Vinegar (high quality. I used Kirkland)
2 Tbsp low-sodium soy sauce
1/4 cup chicken broth (or make with Osem. I did 1/4 cup water + 1 scant tsp powder)
1 Tbsp Sriracha
1 Tbsp corn starch
2 tsp crushed red pepper
4-6 cloves of garlic, diced or minced
1 Tbsp canola oil
Vegetables of choice
oil for stir-frying
Combine all ingredients up to the red pepper. Beat/mix well. Add the canola oil to a hot wok and stir-fry the garlic until cooked and flavorful. Add to the rest of the sauce
Add whatever oil you want for the stir-fry and, once hot, add the vegetables. Let sit for 20-30 second to develop some char and then toss. Repeat a few times and then keep tossing to cook evenly. If there is a lot or it isn't cooking well, you can add a tiny bit of water and then keep tossing while that steams out but try to avoid if possible.
When fully cooked, add the sauce and stir to combine. Keep stirring until it is bubbling and thickens. About 1 minute.
This is an older recipe that I have not been very happy with recently. See2014-10-02for my reattempt. I will update this page as it progresses~~
This is most recently based on 2013-07-18. Last Updated2013-09-18
1cup [whole bottle] Fat Free Balsamic Dressing (Maple Grove Farms of Vermont-- Do Not Use the Sugar Free Version!),
1 1/2 Tbsp low sodium soy sauce
1 tbsp canola oil
1 tbsp dry sherry
1 tsp mustard
1/2 tsp sesame oil
Take out some liquid and add:
Add everything back together and add
1 tsp crushed red pepper
1 tsp garlic powder
~1 tsp minced garlic
6-10 chopped up pepperoncini
Set aside. Cut up
Steam the broccoli for 4 minutes or until mostly done. Possibly in batches
Into strips. Coat with flour as needed. Add just enough canola oil to the pan to coat most of it and then also use pan. When hot (set to about 8/10) add the chicken. Let it cook until mostly done. Add the brococli and the sauce. Stir and let the broccoli cook more. Keep stirring as more liquid from the broccoli mixes. Reduce the heat to 4-5 and let it keep cooking down. Keep stirring until everything is well coated and most of the sauce is thick and mixed well.
Notes: As noted above, this was much thicker dressing but I liked it. It is also worth noting that there aren't any chemicals, etc in it. It's all pretty natural
[cut out nutrition on old version]
Original WP Post ID: 6640
Original WP Pub Date: 2013-09-18_120631
Recipe originally from 2013-04-15. Last Updated:2014-10-29
Beef with Broccoli (Adapted fromSerious Eats)
(Go heavy on all marinade stuff)
Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.
Prepare the sauce: In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Set aside.
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds. Remove and add to the sauce
Reheat the wok and add another tbsp of oil. Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes. If using meat alternative, either skip this step or stir-fry briefly
Reheat the wok and add 1 Tbsp of oil. When hot, addthe broccoli. Stir to coat well in oil and then let sit for 20-30 seconds to develop some sear. Stir and repeat. After a few times, keep stirring. If it is taking a long time, add a bit of water and stir to steam the broccoli. Position broccoli (or mix of veggies) so that items needing more cooking are in contact with the bottom and the rest on the sides.
Combine all and pour in the sauce and bring it to a simmer. A Season with pepper to taste. Note that liquid will come out as it cooks. Transfer to a serving dish and serve immediately
Original WP Post ID: 6650
Original WP Pub Date: 2013-09-18_135143
This was originally done for a party on 2013-01-25and can also be used to do other vegetables as well
Spicy Buffalo Cauliflower (from Day Dream Kitchen)
Dash of Frank's Original Hot Sauce, or whatever kind you like
1/2 c. white rice flour
1/2 c. water
For the Buffalo sauce:
1/4 c. Frank's Hot Sauce
1/4 c. oil, canola oil works best
Preheat oven to 450 degrees.
Mix together the batter ingredients in a small bowl. Chop cauliflower into pieces.Dip the cauliflower in the batter until coated evenly then place on greased baking sheet (or, use non-stick aluminum foil). Bake for 15-20 minutes.
Mix together sauce ingredients in a small bowl. Once the cauliflower is done baking, toss cauliflower in sauce and return to the oven for 5 minutes to crisp more.
Remove from oven. You may want to add a bit more buffalo sauce to taste.
Original WP Post ID: 7087
Original WP Pub Date: 2014-01-07_170007
Originally made 2018-03-12 and moved here
I based it on Rancho De Chimayo's but kind of did my own thing.
Note: If weighing after cutting the stems, aim for about 6 oz
I have made this a few times. I am staying pretty true to the recipe. The biggest changes are that I double the spices. Original Recipe
Combine in a bowl using a whisk
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted OR candy-coated walnuts
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 - 1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 tspground cloves (Alternative: Allspice)
1/8 tspground ginger
In aseparate dish, combine
1/4 cup brown sugar
3/4 cup low-fat buttermilk [Or use alternative, see below]
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
Add this to the flour mixture and and stir until just moist. Fold in
The batter is thick. Cook on medium heatwith cooking spray as needed. Original recipe says about 2 minutes but I think it needs longer. Cook until the edges look look cooked and then flip to brown the other side.
Make honey-butter (optional) by combining
3 tablespoons butter, softened
2 tablespoons honey
If desired, use a butter-milk substitute. (from Joy The Baker). Mix the following
1/4 cup milk alternative
3/4 cup (~6 oz) plain yogurt alternative
1/2 tsp vinegar
Original WP Post ID: 8982
Original WP Pub Date: 2014-10-06_165330
This has been perfected over a few iterations. This version is the last made. See2013-03-02
1-1/2 cup almond-coconut milk
2 lbs grated carrots
55 grams smart balance
1/4 tspcinnamon, ginger, and nutmeg
1/4 tsp bakingsoda
1/8 tsp salt
2 tsp cardamom
9 Splenda packets
100 grams sugar
--- OR: ---
50 grams sugar(Or somewhere between. See Note below on sugar)
Put the milk and the smart balance in the pressure cooker. Heat/bring close to boil. Grate the carrots and add to hot milk mixture. Mix all the dry ingredientsseparatelythen add them to the carrots in batches stirring in between. Bring pressure cooker to full pressure (on medium to medium-high) and then cook on setting 2/10 for 15 minutes (that timing starts when the regulator starts venting).
Release the pressure quickly (just with the gauge). Then cook on medium to reduce until it is the desired consistency. You may have to scrape the pan a bit.
For the sugar, I found that the 100g/9 packets was very good with lots ofcaramelizationand not too much "fake" flavor. A good mix. However, the 50g/13-14 packets is also still tasty, but tastes_slightly_more fake and less carmely (in flavor and color). It comes down to whether you're will to add the calories. Obviously, a mix in between is fine too.
Original WP Post ID: 6667
Original WP Pub Date: 2013-09-19_094758
I have made this a few times so I am now making it it's own recipe.
Heat oven to
450°F 400°F. Grate cauliflower (with food processor). You can grate the core as well.
Spread cauliflower on a greased (and lined) baking tray (or two). Bake for 25-35 (lower end if using cheese) minutes until well roasted with some darkened spots. Top with salt and pepper to taste. Remove from oven and add parmesan cheese if using. Toss and replace tray for another 7-10 minutes until browned.
If using cheese, go lighter on the initial time. Otherwise, adjust accordingly
Original WP Post ID: 9663
Original WP Pub Date: 2015-02-25_101256
I made cauliflower fritters a few times. The recipes are all based on 2013-09-11which itself is based on The Smitten Kitchen. Also done with broccoli
I have been mixing it up each time but here is the basic recipe:
1 small to medium head cauliflower
1 large egg or egg beaters
1/2 cup all-purpose flour
1/2 tsp baking powder
3/4 teaspoon salt (or more to taste)
Additions: I've done these some or all of the time. Really anything can go in
3-4 oz feta (adds lots of flavor. Recommended). Add when cauliflower is warm
Crushed red pepper
rosemary (cooks nicely and is fragrant in the oven)
Preheat oven to 425
Cut the cauliflower and steam until tender. About 7-10 minutes. Drain and try to get out much of the water
Mash with a potato masher in a large bowl until broken into smallpieces (pea sized or so). Add all remaining ingredients and stir/mix until combined. Adjust flour and others to make a good consistency.
Line a baking sheet with_non-stick_ aluminum foil and spray with pam. Form into patties and spray again.
Bake at 425 for 30 minutes on a lower rack (unless you have convection). If you have more than one pan in the oven, rotate the pans half way through
Remove from oven, spray a fine mist of pam and flip patties. Gently press patties to make better contact with the pan. Bake for 10 more minutes.
Original WP Post ID: 6913
Original WP Pub Date: 2013-11-18_092350
Recipe from2013-07-22. Last Updated 2013-07-22
(Original recipe with my changes as well included as opposed to internal source recipe)
Chicken Hash (from Serious Eats)
2 1/2 cups homemade or store-bought low-sodium chicken stock, divided
1 pound skinless, boneless chicken breast or thighs, trimmed of visible fat (or meat alternative)
18-22 oz potatoes (yukon gold preferably) or potato alternative (rutabaga, radish, squash, etc)
5 tablespoons olive oil, divided(olive oil as needed)
1 large onion, finely chopped (1 cup)
Kosher salt and freshly ground black pepper
3 medium cloves garlic, minced (about 3 teaspoons)
2 tablespoons za'atar spice
1/2 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon harissa, plus extra to serve on side
1/3 cup chopped fresh parsley leaves
4 large eggs
If using chicken breasts, slice breasts on the bias so that they are of equal thickness. Heat 2 cups broth over medium heat in medium saucepan to simmer. Add chicken and gently simmer until cooked through, about 5 minutes. Transfer to plate. When cool, cut into 1/2-inch cubes.
If using meat alternative such as seitan, chop into cubes.
Add potatoes to broth and add water (if necessary) to just cover. Bring to boil over medium high heat. Reduce heat to medium and simmer until potatoes are easily pierced with knife, about 10 minutes. Drain potatoes and reserve 1/2 cup or so(discard any remaining potato-cooking liquid)
In large non-stick skillet, heat 2 tablespoons oil over medium heat to shimmering. Add onion and 1/2 teaspoon salt. Cook, stirring, until onions have softened and are beginning to turn golden, 6 to 8 minutes. Add 1/2 teaspoon ground black pepper, garlic, za-atar, paprika, and tumeric, and cook until fragrant, about 30 seconds.
Add 2 tablespoon oil to pan. Stir in potatoes. Cook, stirring, until potatoes have browned, about 8 minutes. Stir in chicken, harissa, and remaining 1/2 cup broth. Cook, stirring, until broth has evaporated. Season to taste and stir in parsley.
In separate pan, heat remaining tablespoon oil to shimmering, and fry eggs. Serve with hash with extra harissa on the side.
Original WP Post ID: 6647
Original WP Pub Date: 2013-09-18_121331
From the 2011-02-25 page.
(Based on Summer Tomato)
Heat oven to 500 degrees.
Cut/break cauliflower into medium sized pieces. Uniformity is good.
Toss in a bowl with olive oil, salt, and seasoning of your choice. Go by eye and to taste. You do not need much oil.
Line a baking sheet with aluminum foil. Put cauliflower on the sheet. Use a second one if needed to avoid over-crowding the pan (or don't but it won't get as crispy). A single layer is best.
Cover with foil and roast (steam) for about 10-15 minutes. Remove cover and continue to roast. Toss/stir every 10-15 minutes until pieces are starting to brown and become crispy. About 30-50 minutes
Original WP Post ID: 6675
Original WP Pub Date: 2013-09-19_134648
This is more of a technique than a recipe. The idea of cupcakes are as follows:
Use wonton wrappers and regular muffin/cupcake tins. Spray the tins with pam and lay a wonton wrapper in each tin. Press into the bottom and parcook at 350 for about 4-5 minutes. You just want to par cook it and make it harder. (this step was added 2013-08-22)
(Optionally) sprinkle a bit of cheese at the bottom. Then, fill a layer of filling and add a small amount of cheese (optional but helps the next layer stick). Add a layer of wonton wrapper and press well. Add the final layer of filling and topwith cheese (again optional).
Spray everything with pam and cook for 14-18 minutes at 350 until the edges are crispy. Carefully remove with a fork around the edges.
I do not know the exact amount of filling. In general, about 2/3 lbs of protein and lots of veggies for the filling (maybe 1-2 zucchinis, some red peppers, etc). Also, I like to french-cut onions since they take up more room than diced.
A general idea with filling is to use some type of cheese (laughing cow works well) to make a more coherent filling.
Original WP Post ID: 6653
Original WP Pub Date: 2013-09-18_140939
I have made these a few times but I figured I would try to nail down the dough a little bit more and maybe get some nutritional information for it as well. Recipe after the break!
The recipe is:
1/2 cup all-purpose flour
1/2 cups white whole wheat flour
Pinch of salt (1/4 to 1/2 tsp). (see 2011-07-20 note)
~1 Tbsp melted Light Margarine (Smart Balance, Olivio, etc)
1 Tbsp egg beaters
around 1/4 cup skim milk (see note)
Combine the flours and salt then slowly add the margarine and egg beaters while beating it. Add the skim milk until it comes together. You may need a bit more or less. I prefer to use the stand mixer with the beater blade until things start coming together and then I switch to a dough hook
Knead with dough hook for at least 10 minutes. Let sit for about 30 minutes or more
For Empanadas: Cut into 6 even pieces and roll to as good of a circle as possible. Add filling to half of it leaving a 1/2 inch (approximately) edge. Rub a wet finger around edge of the entire dough. Fold over and press to seal. Start at the far end and pull the sealed edge and then twist and fold over.
For Samosa: Cut into half as many balls as final samosas. Roll into a thin circle and cut in half. Fold over the cut side but keep the pocket open. Seal with water and then crimp with fork. You should have a cone of sorts. Fill with filling then stretch and crimp the other end.
Put on a greased cooking sheet. Spray top with pam. Cook for about 25 minutes at 400 or until browned and hard, but not too crispy.
Milk Note:When Ifirst did thisI just said to add milk until it comes together. In my latest test (link to follow), I measured it to be as stated. In general, you are looking for a dough that has fully absorbed everything and is just a little bit sticky. You may need more or less milk.
2011-01-09 Note:As we didhere, you can use almond milk and it works fine. Changes the points too but not by much.
2011-07-20 Note:I added somewhere between 1/4 and 1/2 tsp of salt. It made the dough much tastier. Good addition!
1/2 cup white whole wheat flour: 1/46/8/8/220
1/2 cup all purpose flour: 0/44/6/0/200
1 Tbsp egg beaters: 0/(1/8)/(3/2)/0/7.5
1 Tbsp Smart Balance: 5/0/0/0/50
1/4 cup skim milk 0/3.25/2/0/22.5
The total for 6 is:
That is 12 PointsPlus. So each one has 2 PointsPlus
Original WP Post ID: 7505
Original WP Pub Date: 2014-02-23_123135
This is an adaptation of Hungry Girl's Chicken Enchilada Casserole on page 66 of Hungry Girl 1-2-3. I have also found reprinted versions of the recipe here.
Originally made: 2010-10-27(I think). Recipe added2013-12-05.
HG's Calories Count (Lower than this version since she uses fat free cheese and different tortillas)
~10 oz lean protein (ground beef sauted, canned chicken, shredded chicken)
1 x 10.75 oz can98% Fat Free Cream of Celery Soup
2/3 to 1.5 cups frozen vegetables (depending on size and taste)
1/2 to 2/3 cups salsa (I prefer hot)
Seasonings to taste such as: salt, pepper, garlic powder, minced onion, crushed red pepper, etc.
2 x 12" flour tortillas
1 cups (or so) shredded low fat cheese
Preheat oven to 350°F.
In a bowl, combine everything but cheese and tortillas.
Spray an 8x8 (or whatever) casserole dish with Pam. Layer the following from bottom to top
1 x flour tortilla broken intopieces
1/2 of casserole mix
1/2 of cheese
1 x flour tortilla broken into pieces
rest of casserole mix
rest of the cheese
Bake for 35 minutes or until brown and crispy. Cook for 5 minutes or so for the sauce to set and thicken.
Makes 3 large or 4 medium-small servings
Original WP Post ID: 6976
Original WP Pub Date: 2013-12-05_094017
This is just a rough guide. It is based on A, B, C, and D. The basic ingredients are
Sauté the onions, bell peppers and other veggies such as zucchini. When they are ready, add the chicken and then red sauce to help combine and fully sauced.
Slice the tortillas in half and lay a layer of six halved on the bottom, overlaying them as needed.
Add half the filling, then half of the filling. Spread a layer of green chile over the chicken mixture and then cheese. Repeat with the remaining ingredients
Bake at 350°F for about 20 minutes and let congeal when you take it out.
pound thin and/or slice into chunks. Salt and then steam for 15 minutes or so. "Shred" in the mixer with the beater blade. ↩
Originally from 2011-04-13: Last Updated: 2016-02-07
This can also be pre-made, frozen, and cooked as noted 2013-07-23
Baked Falafel (Inspired by ChowVegan)
Parsley and Cilantro Note: The exact amount doesn't really matter. If doing a single batch I use most of a bunch and not try to get every leaf. If I am doubling, I work harder on getting all of it.
Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put all ingredients in food processor and pulse to break up chickpeas and combine. Do not over mix. Form into small to medium ball with about 1.5 Tbsp of dough. (tip: use a cookie scoop and pam it ) Place onto a pammed Non-Stick Aluminum Foil (preferred), pammed silpat or pammed parchment paper. Spray them again. Press down very lighly to flatten the bottom.
Bake for 25-30 minutes until nicely browned. Spray with pam, flip and press very slighly to more of the other side touches the pan. Pam the new side and bake for 15-20 or until nicely browned
Walafels/Fawafels: Use 1/2 of the dough per waffle and cook for 7-10 minutes. See 2015-02-23. Remember to coat the waffle iron in oil first since this dough is sticky
Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber. Or make a dip out of za'atar, greek yogurt, and salt
Makes about 12-15/batch
The dough can be frozen and then made at a later time.
Originally based on Serious Eats (local)
These super simple and delicious skewers make great use the grill's radiant heat to get nice, crispy bacon, and the sugars in the sauce to yield an almost bacon-candy like flavor.
The general idea is that the mushrooms will absorb some of the bacon fat and also isolate it from burning too much.
Slice the bacon into thirds. Skewer a mushroom through the stem (easier) and then fold a piece of bacon and skewer. Repeat until there are four mushrooms and three folded bacon slices.
Press together as close as possible. The mushroom stems may need to be trimmed if they are too long.
Grill on medium to medium-high for about 15-20 minutes turning every 4-5. Sprinkle salt and pepper as needed. After that brush on the sauce and let cook for 30-60 seconds. Repeat another time or two until the mushrooms are nicely glazed. The bacon should be fully cooked but not burnt.
Dripping bacon fat may cause flare ups. Keep the lid closed when possible and press the mushrooms close to the bacon to absorb some of the fat (and flavor).
This is a boring recipe but I keep trying to find it for reference.
There is lots of information about the best ways to do the eggs and it is often diametrically opposing. The point of contention is whether or not you get more peel able eggs from stating cold or hot. Serious Eats dives deep and says "hot". The Kitchn says "cold".
I chose the Serious Eats way. And steaming since it gets to temp much faster!
Hard "Boiled" (steamed) Eggs
Bring water to a full boil for steaming. Then (!!!) place eggs in the steamer. I used to do 10-12 minutes. At high altitude, I did 11-13 with good results.
If you can, immediately move into an ice bath to cool. Pull from the ice when cool and spin the eggs around in a bowl to thouroughlychip the shells. Peel under water.
This makes just barely "hard" eggs. You can see in the picture that the yolk is certainly solid but just barely set.
2016-09-21 Update: See the 2016-09-21 post for other timings (at altitude)
Original WP Post ID: 9983
Original WP Pub Date: 2015-06-01_231933
I make this pretty often. It is all based on this post which is partially copied below (with modifications)
Heat a pan on medium and add pam. Immediately heat three corn tortillas until they are crispy. Once it has started ot crips, flip them over. Spray the other side with pam and let them start to crisp (about 20-30 seconds)
Spray again with pam making sure to get any exposed metal. Then top it with two eggs and a handful of drained beans (of your choosing), sause/salsa (eg, Green chili sauce, Pace Pacante Salsa, etc) and maybe a protein (eg, rotisserie chicken, bacon, etc). Try to keep everything centered on the tortillas
Eggs, and beans
Ready to cook
Cover and let cook for a little on medium (You want to cook but not burn the tortilla). Top with cheese of your choosing. Cover and cook some more
You may have to broil to get the tops to cook as you wish.
Carefully slide off the pan and onto a plate
Slid onto a plate and topped with bacon
There are tons of variations but they all revolve around changing the sauce, beans or protein. See for example Allevatori Uova done italian style
Based on my reading, this dish can easily be Rancheros or Motuleños. Not sure.
This is a collection of recipes that I have modified and use often. While all recipes are "living" documents, I consider these relatively stable and "tried and true"
Originally from 2011-08-11
Koftas (from The Kitchn)
In a small skillet over medium-high heat, toast the coriander and cumin seeds until fragrant, 1 to 2 minutes. Remove from heat and grind, using a mortar and pestle or a spice grinder.
In a large bowls combine all ingredients. Mix together until well combined and form into 8 oval patties. Or form on to skewers for the grill
If cooking on the stove, in a large skillet, heat oil over medium-high heat until shimmering. Cook the patties until browned on all dies and cooked through about 12 minutes. Divide the patties, the tomatoes and sliced cucumber among the pitas. Top generously with the yogurt-cucumber sauce, fold to enclose and serve.
If grilling, grill on medium until cooked through, about 3-5 minutes per side
This is super easy but also a good way to make grits. They come out fairly creamy without a lot of additional calories. It is based on the Whole Foods instructions below.
Ingredients (and can be scaled)
Bring all ingredients but grits and cheese to a light simmer. Reduce heat and add grits. Cook for 15-20 minutes and then let sit. If using cheese, add for the last 5 minutes or so of cooking.
Original WP Post ID: 9883
Original WP Pub Date: 2015-04-21_094138
This is the version from 2010-10-28. Last updated 2013-09-24
See below for lentil moussaka variation.
(Inspired by MyRecipes.com)
Note: Much of this has to happen concurrently. I usually start the eggplant while working on the sauce. Once the sauce is going, I finish up the eggplant while also prepping the potatoes. Once the eggplant is finished, I work on the bchamel and the potatoes.
To prepare meat mixture, cook meat in a large Dutch oven over medium-high heat until browned; stir to crumble. Remove from pan; drain. Set aside. Wipe skillet with paper towels.
Add onion to pan coated with cooking spray; saut 5 minutes. Add meat and rest of the meat mixture ingredients. Bring to a boil. Cook until thick (about 30 minutes).
(We simmer the onions for about 5-10 min, then just add the beef to that. It may need to be drained though)
(The instructions for the eggplant were updated on2014-03-25 based on 2014-03-23)
Preheat oven to 450°F. Place slices of eggplant on a tray and spray with pam. Sprinkle generously with salt. Roast for 15 minutes until well cooked. No need to flip and can do multiple trays at once.
(Alternatively, broiling the eggplant gives better and crispier slices but in the end, thatdoesn't matter. However, the original instructions are below)
Place half of eggplant slices on a baking sheet coated with cooking spray or on a wire wrack on baking sheet (makes them more crispy). Spray slices with pam (or olive oil). Sprinkle generously with salt (only salt one side).Broil 4 to 8__minutes on each side or until browned. Repeat procedure with remaining eggplant.
To prepare sauce, cook 1-1/2 cups milk and butter in a heavy saucepan over medium-high heat to 180°F or until tiny bubbles form around edge (do not boil). Remove from heat. Combine 1/2 cup milk, egg whites, flour, and 1/2 teaspoon salt in a large bowl; gradually add the hot milk mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook until thick (about 15 minutes), stirring constantly. Remove from heat.
Preheat oven to 375°F.
Cook potato slices in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
Arrange potatoes in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half the eggplant slices over potatoes. Pour half meat mixture over eggplant, and sprinkle with 1 tablespoon cheese. Arrange remaining eggplant over cheese, and top with the remaining meat mixture. Sprinkle with 1 tablespoon cheese. Spread sauce over cheese, and sprinkle with 2 tablespoons cheese. Bake at 375 for 45 minutes or until top is golden brown. Let stand 15 minutes. Garnish with oregano sprigs, if desired.
Cook in aseparate pot, 1-1/4 cups lentils in 2-1/2 cups of water. Bring to a "rapid simmer" and reduce heat to a "gentle simmer" for15-20 minutes until the lentils are just slightly undercooked. (older lentils take longer). Add water as needed to keep the lentils submerged. (see this Kitchn post for details)
While the lentils are cooking, make the traditional "meat" mixture (sans meat obviously). Approximately multiply all seasonings (_except _salt)by 1.5x. (Rather than "heaping " measures, I did a regular doubled measure).
Drain the lentils and add to the other mixture. Proceed as usual
(Lentil variation based on 2013-03-02 and 2013-09-23)
Original WP Post ID: 6671
Original WP Pub Date: 2013-09-19_095942
This is Meredith's recipe. It always comes out very good with lots of flavor. Certainly tastes mushroomy but reminscent enough of pate. Takes its place very well.
The recipe is rather forgiving. The base is equal amount (about on "standard pack") the following two:
Plus usually any two of the following:
Finely chop and caramelize onions in butter or oil in a wide not non-stick pan. Add chopped mushrooms. Cook until they have released all of their liquid. Degalze with balsamic and let cook until sticking again. Deglaze with sherry or marsala. Salt to taste.
Meanwhile toast walnuts however you want (Dry frying pan on the stove tossing often works well). Chop and add to the mushroom mixture. Add anything else.
Add a bit of olive oil (around ~1 Tbsp). Blend with immersion blender (or whatever you have). Serve Cold.
Original WP Post ID: 7440
Original WP Pub Date: 2014-02-16_174156
This recipe is originally posted on 2011-07-19 but it is really just a base idea. For potatoes, I roast them in the oven. Alternatively, see 2013-11-05 for using rutabagas instead of potatoes. To further enhance the flavor, roast the potatoes with paprika
Patatas Bravas Sauce
(Based on TasteBook)
Adjust spices to taste and feel free to go heavy!
All of the seasonings are a rough guide. This sauce benefits from a heavy hand with the seasonings.
Put the oil in a saucepan on medium heat. Add the onion and cook until translucent, about 3-5 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds more.
Add the paprika and cayenne, stirring to coat with the oil. Cook about 20 seconds or so, then add the remaining ingredients.
Turn the heat to low and simmer 20 minutes, stirring occasionally to prevent scorching.
Optionally, if you used diced, use an immersion blender to blend about half of the sauce. You want to reduce this to a thick sauce, about halfway between spaghetti sauce and tomato paste.
Taste for seasoning and add vinegar or salt as needed.
Original WP Post ID: 7083
Original WP Pub Date: 2014-01-07_101552
There is a lot of freedom in the recipe. Below is a basic idea that can be modified.
From the 2013-07-26post
Pumpkin Oatmeal Bars
1 15oz can of pumpkin
2 cups quick oats
2 oz nuts, toasted (see above)
4 packets splenda
1/2 tsp pumpkin pie spice
1/4 tsp each: cardamom, allspice, cinnamon
1 tsp each: canola oil, baking powder, vanilla
Preheat oven to 375. Mix all of the ingredients well (a mixer makes this easy). Spread onto an oiled pan and cook for 30-40 minutes. Tip: spray pam on the spatula to ease in spreading
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Original WP Post ID: 6684
Original WP Pub Date: 2013-09-20_131849
Originally made on 2012-10-31and made a good number of times after. I like the recipe a lot and I have made it a lot, though I got sick of it after eating_too_ much of it.
Roasted Savoy Cabbage with Parmesan (from Daily Unadventures in Cooking)
1 head savoy cabbage shredded (see instructions)
1 tablespoon olive oil
salt and freshly ground black pepper (and anything else)
2 tablespoons fresh grated Parmaggiano Reggiano cheese
Preheat oven to 475°F.
To shred the cabbage, cut into quarters and remove the corse. Use a mandolin on either the largest (1/4") or the next size down setting. Slice into a bowl. (Tip: Slice with the long end of the cabbage hitting the blade first so that it gets chopped well).
Toss with olive oil, salt, pepper, and any other seasoning.
Place onto one or more trays and roast for 10 minutes. Toss around on pan and roast for another 8-10 minutes (or until browning). Add cheese, toss, and roast for 1-2 more minutes.
Best served hot
Original WP Post ID: 7108
Original WP Pub Date: 2014-01-08_171937
Meredith and I really like to buy packs of rotisserie chicken breast from Costco. It comes in a 2+ pound bag of just the breast. No skin, no dark meat, no bones. It is more per pound but still a good deal.
Below is a list of selected ideas of things to do with it that we've done before then other ideas.
List is in no particular order.
We've made this a few times before and it is always very good. It is based on this Martha Stewart Recipe (local). But we always find ourselves making the same changes so I figured I would put it in its own page
(From Martha's Recipe) (local) Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate
Toast: Make on the side and top
Heat oil in preheated cast-iron dutch oven over medium heat. Add carrots, thyme and onion plus salt and pepper to taste. Cook for about 8-10 minutes until carrots are mostly tender.
Add flour and cook for another minute. Gradually add the milk and stir. Add bouillon and any additional ingredients (e.g. hot sauce, green chile, garlic powder, etc). Bring to a simmer and let thicken slightly (about 1 minute).
Add chicken, peas, and lemon juice (if using). Stir. Put in to 9-inch deep dish pie plate or into small glass bowls (fits 5 of ours).
Add topping if appropriate and if you're using it.
Bake for 20 minutes until bubbling. Let cool slightly (optional)
Costco sells bags of just the breast meat all ready off the bone and without skin. We use this ↩
Originally from 2017-02-09
Bonus: To make Salsa Chicken, flatted a chicken breast and top with salsa and bake for 20-25 min at 375°F then slice. Alternatively, use pre-sliced chicken.
I originally did this back on 2011-12-25 for my friends. There is not an exact recipe per-se but the general idea is as follows.
Use cooking spray to pam the salmon (skin on, fillet) and then season both size with salt and pepper (and maybe anything else). Heat a cast iron pan (preferred) or heavy stainless steel pan (do not use non-stick) over high heat. Get it very hot. Also pre-heat the oven to
425 425°F to 500°F (or so). When it's all very hot, put the salmon flesh side down (skin-side up) and cook for 1 minute. Flip the skin-side down and put in the oven for 4-6 minutes (depending on the thickness and desired doneness).
Using this method, at its worst, the salmon was very good. At its best, it is the best salmon I've ever had (let alone made).
The skin will come off easily. You can then pan-fry it for a minute or so to make really good fish-"bacon" (see 2013-11-03)
Original WP Post ID: 7074
Original WP Pub Date: 2014-01-06_215459
This is a collection of Seitan recipes and ways to make it. I will update them as they change a bit
Original WP Post ID: 9109
Original WP Pub Date: 2014-10-29_091359
This recipe was originally from 2011-01-20and the original lentil version is from 2013-03-18. Note that a key to this recipe is a long, slow simmer. I wouldn't skip this step!
2/3 pound lean ground beef --OR-- ~3/4 cup dry lentils
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar or splenda (or a mix)
salt to taste
ground black pepper to taste
Other seasonings to taste (Sriracha, crushed red pepper, chipotle powder, etc)
Balsamic Vinegar to taste
In a medium skillet over medium heat, brown the ground beef (if using beef), onion, and green pepper; drain off liquids. If using lentils, simmer in 1.5 cups water (2:1 ratio) for about 15 minutes. Drain water and add lentils to the onions
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
Original WP Post ID: 7097
Original WP Pub Date: 2014-01-08_114548
Spicy Spiralized Shoe String Jicama Fries (from Inspiralized) Original Post
(This includes my comments and changes. Originally copied. Now in my recipe book)
(Adjust to taste and go heavy as desired)
Original WP Post ID: 8067
Original WP Pub Date: 2014-08-01_211050
Originally from 2013-02-08. Added2014-01-07.
It is key to use high-quality fresh tuna
Tuna Tataki or Sashimi with Ginger-Soy-Lime Vinaigrette Recipe (from Wolfgang Puck)
1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
freshly ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil
Tuna Tataki or Sashimi
1/2 pound very fresh, sushi-grade ahi tuna
1/2 cup minced ginger, for coating tataki
1/4 cup sesame seeds, for coating tataki
1 tablespoon cracked black pepper, for coating tataki
Kosher salt, for the tataki
3 tablespoons peanut oil, for searing tataki
1 tablespoon lime juice, for deglazing tataki
2 cups mixed baby greens
1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
12 thin slices red onion
1/2 cup cherry tomatoes, halved, or 1 medium tomato, peeled, seeded, and diced
In a small bowl, stir together the shallot, ginger, a few grinds of pepper, soy sauce, and lime juice. Whisking continuously, slowly drizzle in the olive oil. Set aside. When ready to serve, whisk the dressing thoroughly to recombine the ingredients.
If preparing the tuna sashimi-style, do not season it or cut it in any way. If you plan to serve it tataki-style, on a shallow plate stir together the ginger, sesame seeds, and cracked black pepper. For the tataki, use a sharp knife to cut 1/2-inch-deep notches at regular intervals of 1/4 to 1/2 inch along the length of the tuna, to make it easier to slice after searing. Season the tuna with salt and roll it in the ginger mixture, pressing down lightly to make the coating adhere on all sides.
For the tataki preparation heat a saut pan over high heat. Add the peanut oil and, when it is hot, sear the tuna on all sides, 30 seconds to 1 minute per side, turning it with tongs. Remove the tuna from the pan and set aside. Add the lime juice to the pan and quickly stir and scrape to deglaze the pan deposits, then drizzle the deglazing liquid over the tuna.
For the sashimi preparation, simply cut the tuna crosswise into uniform slices about 1/4 to 1/3 inch thick.
In a bowl, toss the greens with just enough of the vinaigrette to coat them lightly
Original WP Post ID: 7079
Original WP Pub Date: 2014-01-07_100914
Originally made 2014-02-21 adapted from the Love and Lemons recipe.
1 bunch Twist Peppers
Preheat oven to 450 F. Line a baking sheet with aluminum foil. Toss peppers with a tiny bit of olive oil, salt and seasoning to taste. Cover with more foil
Roast for 7 minutes. Turn on broiler. Uncover and broil for 3 minutes until they begin to blister and burn
Make a dipping sauce by combining some low-fat mayo, olive oil (to thin it) and seasoning or sauce.
Original WP Post ID: 9136
Original WP Pub Date: 2014-11-05_191301
Originally From: 2011-02-07
Vegetable Lasagna with Butternut Bchamel (from TheKitchn)
serves 6 to 8
1 pound (about 16) lasagna noodles (Barilla makes the best No-Bake ones)
2 to 2 1/2 pound butternut squash (or 2 pounds chopped squash)
Salt and pepper to taste
1 large bunch (about 5 large leaves) chard or other leafy green vegetable
1 pound cremini mushrooms, washed and sliced
3 cloves garlic, finely minced
1/4 cup water or white wine
1 cup milk, plus additional if needed
1 teaspoon freshly grated nutmeg
1 lemon, zested
1 teaspoon minced fresh thyme leaves, plus extra for the top of the lasagna
1 1/2 cup shredded Parmesan and mozzarella cheese mix
Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil. If using regular lasagna noodles, bring a large pot of salted water to boil over high heat. Add the lasagna noodles and cook as directed on the package. When cooked, drain and lay out on clean kitchen towels to dry. If using no-bake, skip this step.
While the pasta is cooking, peel and seed the squash. Cut into 1-inch cubes and toss with 1 tablespoon olive oil and a generous amount of salt and pepper. Spread on a baking sheet and roast for 40 minutes or until extremely soft.
Cut and prep the leafy greens. If using chard (or kale): Remove the stems and ribs from the chard leaves by folding each leaf in half lengthwise and using the tip of a chef's knife to slit away the main rib. Chop each rib and stem into 1/2-inch pieces. Roll each leaf up into a cigar shape, cut it in half lengthwise, and then crossways into thin ribbons.
Heat a thin drizzle of oil oil in a 10-inch saut pan. Turn the heat to medium-high and add the mushrooms. Cook without stirring until quite brown about 5 to 7 minutes. Flip them over and cook for an additional 3 minutes. Turn the heat down to medium, and add the garlic and chard stems to the pan. Cook, stirring frequently, until the garlic is fragrant about 3 minutes. Add the chopped chard leaves and 1/4 cup water or white wine and cook until the leaves are tender and wilted. Turn off the heat and season the vegetables lightly with salt and pepper.
At this point the butternut squash should be quite soft. Remove from the oven and let cool slightly. Scrape all the squash into a bowl and add 1/2 cup milk, the nutmeg, lemon zest and thyme. Use an immersion blender to puree the mixture, adding the remaining milk as you go (this can also be done in a traditional blender). Add extra milk if necessary to make the sauce smooth and creamy, but not too thin. (Think thin fruit smoothie.) Add salt and pepper to taste.
Original Assembly Instructions:
To assemble the lasagna, spoon about 1/4 of the butternut sauce into the bottom of the prepared baking pan and spread to thinly coat the bottom. Place 1/4 of the noodles on top (four noodles) and then spread 1/3 of remaining sauce on noodles. Top with 1/2 of the cooked vegetables, and 1/2 cup of cheese. Add another layer of noodles, then sauce, then the rest of the vegetables, and 1/2 cup of cheese. Place the final layer of noodles over the vegetables and spread the last 1/3 of the sauce over top. Sprinkle evenly with the remaining 1/2 cup of cheese and a pinch of thyme leaves.
But that can be complicatd. More simply, the layers are (from bottom to top)
Bottom of pan
1/4 of the butternut sauce
noodles (~1/4 of them)
1/4 of butternut sauce (1/3 of the remaining)
1/2 cup cheese
noodles (~1/4 of them)
1/4 sauce (1/2 of the remaining)
Rest of veggies
1/4 sauce (all of the rest)
1/2 cup cheese
Tip: If using dry no-bake noodles, spread the sauce on the noodles and then place in the dish
Cover the lasagna with foil and bake at 375°F for 30 minutes. Remove the foil and continue to bake for 10 to 15 minutes or until the top is golden and the cheese is gooey. Remove from the oven and let stand uncovered for 5 to 10 minutes before slicing. Serve with a good green salad and some bread.
Original WP Post ID: 7499
Original WP Pub Date: 2014-02-23_122548
Originally from: 2011-12-21. Made many times since
Zucchini Latkes [Fritters], (from Cooking With My Kid)
Prep Time: 15 mins Cooking Time: 25 to 30 mins
1 extra large zucchini or 2 medium zucchini (or more)
1/2 medium onion. chopped well!
1-2 teaspoons baking powder
6 to 8 tablespoons whole wheat or regular flour (8 tbsp==1/2 cup)
1 egg (or 2 egg whites) (~1/4 cup egg beaters)
large pinch of salt
Any additional seasonings such as cumin, garlic powder, paprika, etc. Go by eye
fresh cracked pepper
Preheat oven to 425 degrees. Use the large part of the grater to grate zucchini and onion. Place grated veggies in a strainer and press down firmly with a paper towel to remove as much excess moisture as possible.
Alternatively, press between two trays with paper towel. Or, use a salad spinner. Adding salt at this point may also help pull out moisture.Removing moisture is the most important part of this recipe!
Transfer to a medium bowl and stir in the egg.
In a small bowl, mix together the baking powder, salt, flour and any additional seasonings. Combine the flour mixture with the zucchini mixture. Add additional flour if it is still too wet.
Drop mixture into 3 inch sized circles on a baking sheet lines with Non-Stick Aluminum Foil (preferred) or a Silpat (will work too). These are very sticky so this is key. Pam the surface
Bake for 15-25 minutes (until brown and more cooked), then turn the pancakes over, and bake for an additional 10 minutes. Fritters should golden brown on on both sides when done. Note: if they seem too moist in the middle, put them back in the oven and crisp them up some more. Some zucchini are more moist than others and need more time in the oven. Makes 16 fritters.
Original WP Post ID: 6655
Original WP Pub Date: 2013-09-18_142013