eve11: (dw_tardis_beautiful_idiot)
Haven't done this in a while, but there are enough of you on my flist that I know will enjoy this piece, and it's super duper short and possibly easily overlooked, but it's also brilliant so I'mma point it out just in case you missed it. Love, That Loosener of Limbs by amatalefay. Bill meets Sappho.
eve11: (chance)
1 eggplant
2 tbsp olive oil
1 tbsp nutritional yeast
1/4 c seasoned bread crumbs
1/2 tsp salt
ground black pepper

Peel and slice eggplant into thin sticks. Toss in a bowl to coat with olive oil. Sprinkle other ingredients, toss to coat, bake at 400 ~17 minutes or until desired doneness.
eve11: (chance)
Custard recipe

1 can trader joe’s coconut cream
6 egg yolks
1 egg
1/3 c sugar
1 tsp vanilla extract
1/4 tsp salt (approx)
a few grates of fresh nutmeg
0.5 - 1 tbsp flour or 1 tsp cornstarch if needed

Whisk the eggs all together in a bowl and set aside. Scrape/pour the coconut cream into a double boiler and heat at med-high nearly to boiling but do not boil. It will smooth out and integrate the milk and the cream. When the coconut milk is hot, whisk in vanilla, salt, nutmeg and sugar. Temper the egg yolks by taking a few tablespoons at of the hot milk mixture and pouring them in the egg yolk bowl, stirring vigorously. (do this a few times until the yolks have heated up a bit). Slowly pour the tempered egg yolks back into the milk on the stove, stirring constantly. Reduce the heat to medium and cook for 15 to 20 minutes, stirring at least every minute or so, until the mixture thickens. It should be pourable but thicker than e.g. a Hollandaise sauce. Set the mixture aside and let it cool. Serve at room temperature or chilled.

Temperature is important in this recipe. The milk needs to be very hot at the beginning and the milk/egg mixture needs to reach a certain temperature before the thickening occurs (like I think 180 degrees). Stove temperatures vary (I tried this with medium and low heat and my custard didn’t get hot fast enough and didn’t set, so I have upped the heat in the recipe directions).

If the mix isn’t thickening or gets to a sauce consistency and then stops thickening, first try turning up the temp on the double boiler. Second try spooning a little bit of the mix into a tablespoon of flour (or tsp of corn starch), whisking that to a paste—to keep it lump free— and whisking that back into the mix.

If the mix hasn’t set after it’s been chilled (this happened to mine), you can re-heat it on the double boiler and try the fix-its above, and it should be okay as long as you’re careful. It might separate out a bit of the fat (oil) from the coconut but the result is still edible. Highly recommend trying to get it to set correctly the first time.

Paleo custard recipe that I adapted (paleo doesn’t use granulated sugar, but I do): http://meritandfork.com/paleo-dairy-free-vanilla-custard/
Problems and solutions for custard: https://www.craftybaking.com/learn/baked-goods/custard/problems-and-solutions
eve11: (chance)
All measurements approximate

6 to 7 oz assorted mushrooms
1 cup beef broth (sub. vegetable broth for vegan)
3 tbsp red lotus cashew sour cream
1 tbsp bacon bits (omit for vegan)
1 tbsp earth balance
1 tbsp flour
lemon juice to taste (maybe 2 tsp?)

melt earth balance in med-high pan, add mushrooms and cook down. Sprinkle with flour and mix around until it's incorporated.

Whisk together broth, cashew cream and lemon juice. Add to pan and simmer until thickened and mushrooms are to desired doneness.

LJ news

Apr. 4th, 2017 10:31 pm
eve11: (chance)
Here is a statement on the recent LJ TOS stuff. Snagged from [livejournal.com profile] frelling_tralk.

I'm probably staying put. Though I do have a Dreamwidth account here, which has all my stuff imported up through the end of 2016. Though the pictures are all just links to the LJ versions. I should probably use a Photos account or something.

Anyway, if you do start up a Dreamwidth account, pls friend me?
eve11: (dw_twelve_equations)
Tumblr, boy bands, fandom conspiracies, fic... and programmers!

How the Tech Sector could move in One Direction

Screw this

Jan. 25th, 2017 08:43 am
eve11: (chance)
How do I get my LJ friends page back to how it was???? I had a style I quite liked and now they've gone and changed it to looking horrible.

ETA: Now it is mysteriously back to what it was. I don't get it.
eve11: (chance)
Combined two recipes,
This salsa Verde recipe and this recipe.

We had one 7-oz can of mild green chilis. We didn't have those light green jalapeños, so we used 2 green banana peppers and one dark green jalapeño instead. I used Adobo seasoning instead of garlic salt. And I didn't have as much oregano as it called for in the chili recipe. I went light on the red pepper flakes and instead used about 1/2 of the salsa verde stirred in to the broth, seasoned to taste. I used 3 undrained cans and 2 drained cans of the beans.

It came out really good. We're going to freeze the rest and bring it on our hockey friends ski trip. I am slowly accumulating stuff that I know I can eat for it, lol.

recipes reposted below in case they go away
recipes )
eve11: (chance)
OMG for those who need a laugh before it's back to reality...

eve11: (foodie_ingredients)
We had about 1/2 of a pack of plain cooked egg noodles left over in the fridge from when I made beef stroganoff last week. And a container of sliced brussels sprouts. And some frozen chicken breasts. So I made this recipe which was pretty good!

Recipe posted below in case that link goes away )

The changes I made: I used pre-sliced brussels sprouts (though I did slice the halves a bit more as well). Instead of caraway seeds, which I did not have, I used whole toasted cumin seeds (approx 1/2 tsp) and one star anise--just let them toast in the pan w/ olive oil before adding the onion. I eyeballed the lemon juice. I cooked the noodles and the chicken at the same time in 2 different skillets though I did end up switching them because I needed the big pan when I added the copious amounts of brussels sprouts. Everything came out really good. I was very pleased.
eve11: (hockey_crosby_scores)
To vote for my team the Puffins to win some cool gear and jerseys, go here: http://westyaward.com/pennsylvania-pittsburgh-puffins/

We are currently in 10th place and need to jump 2 spots by tomorrow at midnight to move on!
eve11: (chance)
To vote for my team the Puffins to win some cool gear and jerseys: http://westyaward.com/pennsylvania-pittsburgh-puffins/
eve11: (hockey_crosby_scores)
Many who know me know that when I am not doing fannish things or math-y things, I am playing hockey (well I will be once I am no longer sidelined on IR this season).

My women's ice hockey team the Pittsburgh Puffins is in the running for "Best Beer League Hockey team" with a prize of $8000 worth of jerseys and equipment! We've made it through three rounds and all the way to the Sweet 16. We're going to need some more votes to make it to the Elite Eight. Check it out and please vote and share! You can vote once per day per device.


(I am in the back row, 3rd from the left in the pic)
eve11: (foodie_tea_with_milk)
Well, likely very old, but new to me!

Dutch Baby breakfast pancake

3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

Preheat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

I didn't have regular milk so I used a 1/2 and 1/2 combination of Silk light vanilla almond milk and powdered nonfat milk. It turned out well, looked just like the video. We served it with apple butter, yum. I probably could have dialed the sugar down a little bit because the almond milk was sweetened but it tasted good. I might try and see if I could reduce the butter because a half-stick is a lot for one recipe.

The down side is that we are not a large enough household to eat an entire one of these on our own! It would be great for company though. It's super simple to make and looks fancy ;) I wonder if it freezes (probably not, but I might try).


eve11: (Default)

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