eve11: (chance)
2017-05-10 07:18 pm
Entry tags:

eggplant sticks

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)
2017-05-07 10:04 am
Entry tags:

Dairy free coconut custard

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)
2017-04-26 07:22 pm
Entry tags:

dairy free mushroom gravy (easily substitute to make vegan as well)

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.
eve11: (chance)
2017-01-24 08:31 pm
Entry tags:

White bean chicken chili

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: (foodie_ingredients)
2016-10-30 11:02 pm
Entry tags:

dinner concoction

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: (foodie_tea_with_milk)
2016-08-21 08:48 am
Entry tags:

New recipe!

Well, likely very old, but new to me!

Dutch Baby breakfast pancake

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

PREPARATION
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: (chance)
2015-05-17 08:40 pm
Entry tags:

Smoked Salmon and Avocado Pasta Salad

I didn't really do any measuring of these ingredients except for the pasta itself. But:

Salad:
2 cups rotini pasta
2 handfuls of fresh spinach leaves
2 tomatoes, cubed
approx 1/2 cup frozen peas
approx 1/2 to 3/4 lb smoked salmon, sliced into bite sized pieces
1 avocado, cubed

Dressing:
about 1/3 of a package of Philadelphia onion and chive cream cheese
One little single-serve cup of Ranch dressing (2 oz)
lime juice--lots?
dash garlic powder
dash black pepper
dash dried cilantro
1/2 inch or so of wasabe paste from a tube.

Mix cream cheese in a bowl, adding lime juice until it becomes a bit easier to mix (it does not become thin per se, but it is not as solid as cream cheese alone). Add the ranch dressing packet, wasabe and spices. Mix until blended and set aside.

Cook pasta and peas on the stove (in separate pots). Before draining the pasta, but after boiling it to al dente, take it off the heat and wilt the spinach in the pasta water for about 5 minutes or until it starts looking wilty. Drain peas and pasta and spinach into colander and run cold water over it to cool everything down. Add drained pasta/peas/spinach to a big bowl and then add avocado, tomato and salmon. dollop the dressing in and mix until everything is coated. Serve immediately.

Came out pretty good for an "OMG what to make tonight" recipe. And I didn't have to go out and buy any ingredients or anything.
eve11: (chance)
2015-01-08 09:22 pm
Entry tags:

Before I forget it

Gonna post the recipe for the dinner I made tonight. Quick, easy and yummy. I couldn't take the idea of anything heavy or greasy or really rich or anything--I am still recovering my balance from the holidays. I found an unopened package of Ziyad couscous (maftoul) that we'd had for a long time and not used yet. So I made couscous with vegetables as follows:


1 cup couscous
1/2 stalk celery, chopped
~1/3 cup chopped onion (about 1/2 of a small onion, maybe 1/6 of a big sweet onion)
1 tbsp olive oil
1 1/2 cups chicken broth (for vegetarian version use vegetable broth or stock)
1/2 tsp curry powder
1/4 tsp cumin
1/8 tsp garam masala
1 pinch salt
black pepper
~2 cups frozen vegetables, thawed a bit in the microwave--I used corn, peas, edamame, yellow squash and spinach

In a big skillet with a lid, heat oil over medium heat. Saute onion and celery for ~2 minutes. Add couscous and cook it until it gets some gold/brown color to it. Meanwhile, in small pot or microwave, bring broth to a boil. Add heated broth to the couscous, plus spices and vegetables. Bring to a boil (the veggies will cool it down a bit), reduce heat to simmer, cover and let simmer for 15 minutes. Remove from heat, stir and serve.
eve11: (foodie_ingredients)
2014-04-12 10:00 pm
Entry tags:

Corn bread

I adapted a recipe from the container of corn meal, in order to incorporate canned creamed corn, and it came out pretty good:

Cornbread )
eve11: (foodie_ingredients)
2014-03-16 03:58 pm
Entry tags:

Mmm

I just made the best chicken & vegetable soup with things found around my kitchen:

recipe for posterity, though I probably won't be able to repeat it )
eve11: (rationalreal)
2014-03-14 04:46 pm
Entry tags:

Sugar coma

My afternoon has not been very productive since about 1:59pm. There were lots of pies for our pi day celebration, and I only took a little bit of some (okay most) of them. I was quite worried about my crusts as they seemed really brittle at the edges but for the actual parts that contained the filling, they came out pretty well, if perhaps a bit grainier than I would have liked. And my oatmeal-raisin pie actually also was both sturdy and set, as well as darn tasty! It was a hit with co-workers as well. I slightly adapted this recipe, as follows:

recipe )
eve11: (foodie_tea_with_milk)
2014-02-09 01:59 pm
Entry tags:

Oatmeal raisin cookies plus

Baking these today, as usual amalgaming several recipes found online:

I call them Oatmeal raisin cookies plus because they have some extra stuff in them:
Oatmeal Raisin Cookies Plus )
eve11: (foodie_tea_with_milk)
2014-01-04 11:40 pm
Entry tags:

Caramel Apple Pie

Making one of these now. The filling is an experiment of my own design (following a bit this recipe here), but it smells & tastes pretty good so far. I haven't constructed the pie yet, still cooling the filling.

Recipe )
eve11: (chance)
2013-12-29 06:26 pm
Entry tags:

Recipe

Eg, making an attempt at some kind of brownie dessert bar out of leftover things in the pantry. If it comes out any good I'll post the recipe. Um, if I can remember it.

ETA: Kitchen sink bar/brownie (more like a brownie than a bar):

I had about a cup of crushed pecans, 1/4 cup of dark chocolate chips and 1/2 to 1/3 cup or so of butterscotch morsels. I started with This recipe. I had a smidge less than 1.5 cups of flour and I used oh, probably 3 times the amount of cocoa it called for. Anyway, it was way more than 2 teaspoons! Probably 3 tablespoons. I had to add a little bit of oil to make it more of a brownie batter, but it might work with less. I also added a tablespoon of sour cream to the egg/sugar/oil mixture.

I also made a crust in the 8x8 pan with a combination of about 1/3 of the crushed pecans, crushed up Nilla Wafers (? about 20?) and about 2 to 3 tbsp of melted butter. I used Alton Brown's patented "tamp down from the outside in using a glass full of coins to set" method for making the crust, then baked that crust at 350 for 10 minutes while I combined all the other ingredients for the batter. I folded the other 2/3 of the crushed pecans, the butterscotch morsels and the chocolate chips into the batter and just poured it over the crust. Baked at 350 for another 35 minutes. The toothpick wasn't quiiiite clean but I took it out anyway. So the inside was a little gooey; bake it to your taste. It fluffed up enough to show me the eggs were cooked.
Came out very yummy esp. served as a base for vanilla ice cream.

---------------
Edit in case the link goes away: this is the internet recipe that I adapted as above
Butterscotch Brownies )
eve11: (foodie_ingredients)
2013-12-18 08:50 pm
Entry tags:

Vegan gluten free chili

First things first: this is our go-to "standard" chili recipe, that I adapted for the vegetarian version. it is from D's dad who got it from the cook on the submarine that he served on in the Navy.
A well-worn index card )
eve11: (foodie_ingredients)
2013-11-16 08:36 pm
Entry tags:

Pumpkin apple bisque redux

I made pumpkin apple bisque for the Halloween party last year, and I wanted to try it again but make it smoother, sweeter flavors than the recipe I had. My co-worker also gave me a small bottle of homemade maple wine which I thought would be a good ingredient.

So to wit:

Butternut squash and Apple bisque )
eve11: (foodie_tea_with_milk)
2013-11-04 10:44 am
Entry tags:

banana pumpkin bread with maple cream cheese icing.

I had a banana and a can of pumpkin that needed to be used. I started with an internet recipe but did enough substitutions and additions that I need to write it down. The bread is more heavy like a banana bread than cake-y, but I think it tastes pretty good anyway:

A picture )

Banana pumpkin bread recipe )
eve11: (foodie_tea_with_milk)
2013-08-18 02:26 pm
Entry tags:

Recipe attempt

GF zucchini banana bread. This one is still in the oven and I don't know how it will turn out. Writing down what I did, so I can enact changes if needs be, later.

ingredients I used )