Posts Tagged ‘try next’

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look chin pa (fish balls)

March 22, 2014

This wonderful traditional Thai food blog says these fish balls can go in rice or noodle soups, or in suki-yaki.

They emphasize that we should only use a soft-fleshed (not necessarily white) fish, which is also much cheaper.

Gluten-free, very healthy, and extremely affordable!

250 gms (8.8 oz) Soft Fish Meat
2 Teaspoons Salt
1 Teaspoon Black Pepper
4 Garlic Cloves
2 Tablespoons Chopped Spring Onions
2 Tablespoons Cassava Starch (Tapioca Starch)
50 gms (1.8 oz) Crushed Ice

1. Clean & gut the fish and remove the backbone, on soft meat fish you should be able to open the fish and pull out the backbone with the small bones attached. You can then scrape the meat off the skin with a knife.
2. Put the fish meat into the blender with the garlic, salt, pepper, spring onions, and cassava starch.
3. Blend until smooth.
4. Put a pan of water onto boil, and a bowl of cold water next to it.
5. Crush the ice, if you don’t have an ice crusher, place the cubes in a plastic bag, wrap it in a towel and bash it with a rolling pin.
6. Add the crushed ice to the blender and blend it into the mixture.
7. Using two teaspoons, scoop out spoonfuls of the fish mixture and shape into balls, then drop them into the boiling water.
8. Cook for 1 minute, the ball will float to the surface.
9. Scoop out the balls and drop into the cold water to cool quickly.
10. If you want to freeze them, keep them separate on a tray until frozen, then transfer them to a freezer bag. That way they won’t stick together.

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from appon’s thai food

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orange carrots with tahini drizzle

November 26, 2013

I’m combining all the great ideas i’ve seen for carrots lately into one recipe. Haven’t tried this yet, so if you try it, let me know how it goes! I’ll make it this week.

Steam, boil, or roast carrots until nearly done.

In a heavy-bottomed pan or pot, melt butter, coconut oil, or walnut oil over medium. Wait until the pan is hot. Add carrots.

Squeeze the juice from one orange on top. Add a tiny bit of lemon juice. Stir often, turning heat to medium-low. Cook a few minutes before adding a drizzle of maple syrup or honey (or a tablespoon or two.) Add a pinch of salt and pepper (bet this’d be good with a little cayenne.) Cook 4-5 mins, stirring often.

Seperately, mix up the tahini sauce. Add equal parts tahini and maple syrup with a little water.

Serve, with tahini sauce drizzled over carrots.

If this sounds too sweet for you, skip the maple syrup in the tahini sauce and make a sugar-free traditional Lebanese tahini sauce!

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recipe adapted by me

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bemiah (easy lebanese okra)

November 24, 2013

2 lbs of Okra
1 and ½ medium sized onions
4 large mushrooms, chopped
1 medium tomato, chopped
1 large can of diced tomatoes (preferably firewood)
4 cloves of freshly peeled garlic, minced
2 bell peppers
A dash of Cayenne Pepper
A dash of salt
½ to 1 cup of Coconut Oil (or other oils) for frying

Cut/discard the stems of Okra, rinse well, then let dry. Chop all the other vegetables and mince the garlic.
In a deep pot, fry the Okra in ½ cup of oil until they turn brownish, then place them on paper towels or in strainer to strain away the oil.
In the same pot, add 4-6 teaspoons of fresh oil and saute the onions and mushrooms until they turn golden/lightly caramelized. Add the bell pepper and saute for 3-4 more minutes.
Add the okra to the cooking pot, stir well, then add the diced tomatoes and chopped tomatoes, the garlic, Cayenne peppers and salt, mix well and let stew on low heat for 10 minutes while stirring occasionally.
Serve hot or cold with a side of rice.

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from mama’s lebanese kitchen

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onion tomato chutney

August 11, 2013

an onion
a few small tomatoes or a big tomato
3 cloves garlic, whole
2 T roasted gram or urad dal or other split pulse
2 t oil
3-5 dried red chili peppers
1/4 t tamarind paste
3 curry leaves
1/4 t mustard seed
salt, to taste

peel garlic cloves and add whole chilis and whole garlic cloves to medium-hot pan with oil. roast. add chopped onions. salt and saute until golden. add tomato and cook until mushy. add roasted gram/lentils. switch off flame. add tamarind. cool and grind with a little water. temper curry leaves and mustard seeds in an oiled pan and add to the food processor or mortar and pestle.

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adapted from jeyashri’s kitchen

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sri lankan black curry powder

July 28, 2013

Sri Lankan “black” curries can be black for one of two reasons:

1. not many chilis to alter the color
2. very deeply roasted

This one falls under category two.

This recipe is from infolanka.com, though I adjusted the amounts since a British cup is different from an American cup.

0.8 cups coriander seeds (kottamalli/dhania)
0.16 cup curry leaves
1/3 tbsp Cloves (carabu-neti /lavang)
1/3 tbsp Cardamoms (Karadamungu /elaichi)
1/3 tbsp cinnamon crushed (kurudu/dal chini)
1/3 tbsp raw rice (kekulu hal)
1/3 tbsp Fenugreek (uluhal/methi)
1/3 tbsp mustard seeds (aba/rai)
1/3 tbsp sweet cumin (mahaduru)
1/3 cup cumin (suduru/zeera)
1 cup Dried Red Chilli pieces

Roast first two ingredients in a heavy skillet under medium flame.
After a couple of minutes, add the next four ingredients and roast till golden brown.
Now add the next four ingredients and roast for few more minutes till fragrant. Take care not to burn.
Finally add the chilli pieces; roast for a minute or so.
Let cool.
Grind into a powder using either a mortar with a pestle or coffee/spice grinder.
Store in a tight container.

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quick raw creamy broccoli salad

June 21, 2013

I posted a broccoli salad recipe two months ago, but it called for mayo. Is it possible to transform creamy midwestern broccoli salad into a creamy raw vegan recipe?

1 pound broccoli (2 small heads)
½ pound carrots, peeled
1 pound red grapes, quartered
½ cup pumpkin seeds

Dressing:
2 avocados
¼ cup fresh lemon juice
2 Teaspoons sea salt

Chop and combine all ingredients for salad. You can use a food processor if you want to grate the carrots and broccoli quickly. Make dressing by smashing ingredients together, or use food processor. Toast pumpkin seeds if you like, or leave raw for a completely raw salad.

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recipe by GI 365

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mint dressing

June 16, 2013

1/4 c. mint
1/2 c. rice wine vinegar (use raw acv to make this recipe raw)
1/4 c. honey
salt
pepper

combine

then slowly whisk in 1/3 c. oil (whatever oil you like to use for dressings)

eat on salads, vegetables, lamb, fruit salad, rice and beans, roasted fish, pork, or anything else you can dream of! how about a cucumber and tomato salad with mint dressing as a topping for falafel or burgers? a three-bean salad with mint dressing? spooned on top of green peas?

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no sugar added vegan gf chocolate sauce

May 11, 2013

1/3 cup (50 g) pitted dates (measured once pitted)
1/2 cup (125 ml) almond or cashew milk (you can use regular milk instead, if you prefer)
1 oz (15 g) unsweetened baking chocolate (or 1 1/2 tbsp cocoa powder, or other chocolate)

Put dates and almond milk into a blender; blend together until smooth.

Pour into a saucepan and bring to the boil. Reduce to a simmer, continue to cook whilst stirring over a low flame for 5-10 minutes, until thickened.

Remove from the heat, stir in the chocolate (or cocoa powder) until melted and incorporated.

Transfer to a glass jar. Serve warm, refrigerate and eat cold, or re-warm.

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i can’t wait to dip strawberries into this…

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from top with cinnamon

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beer-marinated skirt steak

April 13, 2013

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup beer (light or amber)
1/2 cup tamari or soy sauce

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Lid or cover with plastic wrap and marinate overnight in the refrigerator.

Prepare a barbecue on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare.

turn into tacos or whatever you like

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adapted from here

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almost raw vegan double chocolate brownie milkshake

February 24, 2013

this is what i now plan to do with my weekend.

first mix up some double chocolate brownie bites:

1/2 cup cashews, walnuts, or blend
fistful of walnuts
12 Medjool dates (1 cup packed & pitted)
2 tbsp cocoa powder
1/2 tsp pure vanilla extract
1 tbsp pure maple syrup
1/4 tsp kosher salt, or to taste
a few pinches of chocolate chips (opt.)
a few pinches of shredded coconut or coconut flour (opt.)

1. In a food processor, add the nuts (not the fistful of walnuts) and process until a fine crumb. Don’t over-process.

2. Add in dates and process until chunky. Add in the rest of the ingredients (except walnuts) and process until a dough forms. Stop to scrape down the sides of the bowl as necessary. Pulse in walnuts so they remain chunky. Add a bit more liquid sweetener if dough is too dry.

3. Form into balls and store in fridge or freezer.

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then, throw some frozen bananas (or ice cream, or both) into the food processor with a scoop of peanut butter, a little bit of cocoa powder, and process until creamy.

throw in your brownie bites from above, and you’ve got a milkshake.

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adapted from oh she glows

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