Archive for April, 2012


leberknoedel (liver dumpling soup)

April 29, 2012

something to make with your stale bread!!


4 chopped, stale hard rolls
200ml warm milk
1 onion, finely chopped
150g liver, minced
a little scraped spleen (optional, acts as a thickener)
2 tbsp marjoram, chopped (this seems like a lot)
1 egg
115ml milk
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
1 small bunch or parsley, chopped
2 tsp freshly-grated lemon zest
a little butter for frying
600ml beef stock

Roughly tear the rolls and soak in the lukewarm milk. In the meantime, melt the butter in a pan and use to fry the onion and parsley until soft. Drain the rolls and wring dry then add to a bowl and mix in the onions. Combine with a fork until you have a firm mass (if the mixture is too loose add a some fresh breadcrumbs, if too firm add a little of the soaking milk. Stir in all remaining ingredients (again, add more breadcrumbs if too loose). Take small amounts of the mixture and shape into dumplings. Meanwhile, bring a pan of water just to boiling point. Add the dumplings and simmer for about 25 minutes, until cooked through. Transfer the beef stock, bring to a simmer, then ladle into soup bowls and serve.

adapted from celtnet



dumplings didn’t stick together. hmm. not sure what went wrong.


what to do with food that’s going bad

April 28, 2012

stale bread, soured milk, mushy vegetables…

just started a tag called “waste not” that will call for foods that are on their last legs, leftover bits and pieces of other recipes, or other things that don’t have to be wasted.

let’s help each other keep good food out of the garbage!!


any ideas?


garlicky crispy potato wedges

April 28, 2012

Preheat oven to 225°C/440° F.
make garlic oil.
coat baking sheet with garlic oil.
par-boil potatoes. slice into wedges.
Combine 3T cornstarch, 1 1/2 t salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.


from here


cabbage kofta

April 27, 2012

malai kofta is one of my favorite foods of all-time. i’m excited to try this cabbagey version – i have besan flour in my pantry for socca!


Cabbage shredded – 2 cups
Cumin seeds – 1/2 tsp
Cilantro – handful
Besan flour – 1/2 cup
Garam masala – 1 tsp
Green chilly – 1
Asafoetida – 1/4 tsp
Salt – to taste


Yougurt – 1/4 cup
Butter / Ghee- 1 tbsp
Salt – to taste

Grind to Paste:

Tomato – 3
White Onion – 1/2
Ginger – 1 inch piece
Garlic – 2 cloves
Cilantro – handful
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Poppy seeds – 1/2 tsp
Cashew – 4 (i added a few fistfuls because i love cashews)
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Red chilly powder – 1 tsp

Grind all ingredients listed in “Grind to Paste” under gravy to fine paste by adding 1/4 cup of water. Melt butter in a pan, add ground paste, cover and cook for 20 mins till the raw smell subsides

While the gravy is cooking, mix all ingredients listed under Kofta without adding any water and make small lime size balls. (i used a food processor and it worked really well.) Heat paniyaram pan or pancake puffs pan and add few drops of oil in each cup. Place kofta balls in greased cups and cook in low flame, so it cooks all the way inside and does not burn outside. Flip side after 2 mins and cook till its golden brown on both sides. [i just fried them in a pan until brown and crunchy.] Beat yogurt with 1 cup water and add to the gravy, cover and cook for 5 more mins. Mix cooked kofta balls in gravy and remove from heat

Serve hot with roti, paratha, or rice


from soundspicy


well, it was a little more effort than i expected, but it was definitely delicious! the kofta themselves picked up this caramelized flavor, like crispy broccoli or brussels sprouts, that i’ve never tasted in cabbage because i never fry it! what a cool discovery! not my favorite, but i liked it a lot more than i thought i would, since i’m not too into cabbage. and i had no problem eating a batch of them over the course of the day today!


the best chili recipe EVER.

April 24, 2012

i have to admit that, since posting this, i have a new favorite chili recipe. but if you prefer mild over chipotle powered, this one’s for you.

this is cincinnati-style. if you’ve never tried making chili like this before, you’re missing out. it’s vegan. it’s hearty. it’s filling. it’s healthy. and it’s jam-packed with flavor. this one’s a crowd-pleaser, and really easy, too. basically, you just boil things. did i mention that it’s really, really cheap to make?

this recipe is a combination of my trial and error and suggestions from kathy, who went to school in ohio.


i like a combination. mostly dark and light red kidney and pinto, but honestly, i just use whatever is in my pantry. try anything. white beans and black lentils are also favorites. black-eyed peas, too. but anything works.

quick-soak them.
(that just means: boil lidded for about a minute in tons of water, leave the lid on, and soak for an hour.)

drain. in same pot, fry onions in a heavy fat (coconut oil or leftover meat grease are both great).

add fresh water and beans, and begin boiling again.

add whatever veggies you have, roasted together (garlic and fresh hot peppers, for instance!)
add a can of whole tomatoes, or a mess of fresh tomatoes, and a few scoops of tomato paste.
add a bay leaf.
really don’t leave out the roasted garlic.

season with tons of:
garlic or garlic powder
powdered unsweetened cocoa
red wine, red wine vinegar, or a red cooking wine (apple cider vinegar’s good, too)

a bunch of, to taste:

and just a few pinches of:


serve on spaghetti with cheese on top if you like it cincinnati-style. or top it with plain yogurt and have it with a salad.

other variations?
sometimes i throw in a few scoops of leftover cooked veggies, or any number of other partially-roasted veggies. roasted peppers, of course, are great, but be creative! zucchini, eggplant, green beans, cauliflower: anything works in chili!
if you have anything roasty or smoky, like smoked sea salt or smoked pepper, roasted coriander, or bits of smoked meats or fish, throw those in! the smoky flavor works perfectly with beans.
meat-eaters can cut up bits of pork belly or smoky bacon to fry with the onion in the beginning. ground meat, of course, is traditional, but i rarely put meat in chili. why? it’s delicious just like it is!


chili is not scary! if you’ve never made it, do it now, before it gets too hot outside!


maple oatmeal cookies

April 22, 2012

less than 3/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup maple syrup
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 teaspoon baking soda
less than 1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup raisins
pinch of powdered coconut
generous sprinkle of cinnamon and allspice

just like it sounds, at 350.


the batter’s wet – really wet – so i added just two handfuls of extra oats. they came out dry. so i’d say go with it, even though it’s wet.

i liked them overall. very buttery, very oatmealy, very salty, can’t taste the maple well or the coconut at all. i’d recommend cutting the butter and salt (reflected in the recipe as “less than…”). maybe not my favorite oatmeal cookie recipe, but not bad for a random “well, oven’s on anyway, may as well throw in some cookies” recipe.


modified from this.


balsamic-marinated asparagus

April 21, 2012

2 pounds asparagus
3/4 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon sugar
4 garlic cloves, minced
1 1/2 teaspoons red pepper flakes

Snap off the tough ends of asparagus and wash asparagus thoroughly.
Cook asparagus in boiling water for about two minutes, until it’s bright green and just beginning to get tender. Drain.
Place asparagus in a large bowl of ice water to stop the cooking. Drain.
Lay asparagus in a 13″ by 9″ baking dish.
In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
Pour over asparagus.
Cover dish with plastic wrap and place in the refrigerator.
Chill for about 8 hours.
Using tongs, remove asparagus from marinade and serve.


from here.