Posts Tagged ‘favorite’

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cortido (latin american sauerkraut)

May 18, 2014

i know the basics on kefir, yogurt, and fermenting veggies, so i don’t tend to read beginner’s guides. i should, though – they are full of fun recipes i’ve never tried….
like this one!

it’s become one of my favorite ferments!

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cortido

1 large cabbage, cored and shredded
1 cup grated carrots
2 medium onions, quartered lengthwise and very finely sliced
2 garlic cloves, minced (optional)
1 tablespoon dried oregano
1/4 to 1/2 teaspoon red pepper flakes
4 tablespoons sea salt
1 tablespoon whey (optional, to kick-start fermentation)

pound (optional) and combine ingredients.

from cultures for health

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ferment in a fido jar, a mason jar with weights, a crock, a pickler, or anything non-reactive. you can even use a casserole dish with a plate on top!

for more information about how to ferment, check out:

– sandor katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

– sandor katz’s The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World,

cultures for health’s lacto-fermentation e-book

– or my quick run-down

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HIGHLY RECOMMENDED! amazing! delicious! sweet, savory, full of flavor – BETTER THAN SAUERKRAUT! try this today!

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mango salsa

May 4, 2014

put part of a jalapeno, part of an onion (scallions, green onions, wild leeks, red onions – can’t go wrong here,) and some roasted garlic (raw if you prefer) into the food processor (to taste)

add lime juice and a lot of cilantro

add two mangoes and a sweet red or orange bell pepper

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serve with absolutely everything on earth

especially

fish
chicken
tofu
pork
veggies
salads
chips
and literally everything else

today’s teriyaki chicken wings go well with it. so does tomorrow’s fish cake. even burgers can be made magical by this sweet and sour hot sauce.

blend it completely as a marinade, or leave it chunky as a salsa for dipping.

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chipotle-chocolate chili

January 25, 2014

Do you like smokey, dark, thick, savory, rich chili?

You just found your new favorite recipe.

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(optional) Cook four slices of bacon in large stockpot. (just add coconut oil or butter if you don’t eat bacon. I usually make this without meat.)

While it cooks, slice a huge sweet onion or two-three small onions.

Put a head of garlic and a sweet bell pepper in your toaster oven and roast it until they’re caramelized.

Remove bacon when done. Add onion to hot grease (or oil or butter of your choice).

Cook onions over a low heat until caramelized.

When done, add stock (any kind) or water, a large can of fire-roasted tomatoes, a bay leaf or two, and your choice of cooked beans. (I like some combination of red kidney beans, butter beans, and pinto beans, but you can’t go wrong with any beans in chili. Black lentils or even cannelini beans are great. Use canned beans to save time, or, if you cooked dry beans, add a small piece of cinnamon stick and a bay leaf while they cook.)

Add bouillon or any kind of fat. Coconut oil is great. So is schmaltz from leftover chicken (I save mine for this purpose!) or even grease from last night’s hamburgers.

Season with tons of paprika, oregano, cumin, coriander, garlic powder, onion powder, allspice, a little pumpkin pie spice or cinnamon and nutmeg, and a lot of unsweetened cocoa powder.

Seed & peel the black skin off the pepper. Add the pepper and roasted garlic and some tinned chipotle peppers in adobo. (How many you add depends on how brave you are!) You can also use chipotle salsa if you can’t find chipotles in adobo sauce.

Simmer >1hr, or until it tastes amazing.

Salt and pepper to taste. Top with sour cream or plain yogurt.

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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 two recipes – a longer “orange carrot” preparation first, and then the super-quick version I’ve been making, which isn’t orangey, but is absolutely amazing and doesn’t lack for anything.

+ ORANGE CARROTS WITH TAHINI DRIZZLE +

Roast carrots until nearly done. (You can steam or boil them if you have to!)

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 friedsig

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+QUICK ROASTED CARROTS WITH TAHINI DRIZZLE+

HIGHLY RECOMMENDED. Best breakfast I’ve had in a month. Tahini goes amazingly with carrots. Here’s a simpler, faster version that’s just as great.

Paint carrots with olive oil and roast at 400 til tips become browned

Mix dipping sauce separately. Add 2 tablespoons each of tahini and yogurt to a bowl and stir. If you like sweet, add just a bit of maple syrup or hickory syrup. Otherwise, just add a pinch of salt.

Drizzle over carrots, or – if you’re hungry for breakfast like I was – just dunk the carrots in the sauce.

This could easily go from a side to a hearty lunch if the roasted carrots were sliced and tossed with chickpeas and greens.

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update February 2016

after having made this 5+ times last month, moved this recipe to “favorites

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almond and brown sugar cookies

November 18, 2013

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whole blanched almonds (2 1/2 ounces)
(a little anise extract and pumpkin pie spice – optional)

Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl until pale and fluffy, then beat in egg and vanilla. Mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap (or plastic grocery bag) until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.

Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.

Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.

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from epicurious

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made a few substitutions.

my brown sugar had some kind of larvae in it, so i substituted non-larvaed sugar in the raw with a half-teaspoon or so of molasses. it gave them a rich, thick flavor.
also, i have anise extract and never know what to do with it, and i like anise-almond, so i gave it a try. WOW! so perfect. the flavors compliment each other well. finally, i added a dash of pumpkin pie spice and a little pinch of chocolate chips.

there is so much going on with these cookies that they actually don’t need the chocolate chips at all. i would recommend omitting them, like the original recipe did.

i have never made icebox cookies before, but now i understand the basic idea. these cookies come out looking exactly like cookies from the store. they are even and flat on top.

typically, i’m more of the crumbly, chewy cookie type. i like cookies that turn your glass of milk into a milkshake in five seconds flat.
these cookies are very different. they are dunking cookies – and they actually stand up to being dunked until the end. they are crunchy, crispy, and could easily convert someone to the crispy cookie camp.

highly recommended as holiday gifts. unique, good-looking, and easy! highly recommended.

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soda sữa hột gà (egg soda)

October 15, 2013

I remember, as a child, reading an old book where the kids drank egg creams. I begged my mom to let me try one. Finally, she let me have one in a dingy old diner. I was horrified by it. No egg? No cream? Not overly sweet? Misleading!

This year, I tried a soda sữa hột gà with my friend in a great Vietnamese restaurant in Chicago. That was what I wanted as a kid, all those years ago. We both loved it. I’ve craved it a few times since then (like now)

It’s light yet heavy, sweet but not overwhelming, and not nearly as strange as it sounds. Think of a lighter, unspiced eggnog.

1 T sweetened condensed milk
1 raw egg yolk
seltzer (as needed, 1-2 cups)
ice
two glasses

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adapted from wikibooks

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glazed maple and mustard brussels sprouts

September 15, 2013

OVEN RECIPE:

Add the following to a small jar:

1 T combination of walnut and olive oils (or whatever oil you like!)
1 T Dijon mustard
1 t – 1 T pure maple syrup
1 T lemon or lime juice
pepper, salt, nutmeg

Shake well.

Preheat oven to 400 (375 if your oven runs hot)

Wash brussels sprouts, cut in half, and remove any damaged outer leaves. Add brussels sprouts and glaze to a large mason jar, an old yogurt container or other larger lidded container. Shake well.

Lay on a baking sheet. Roast them, keeping a close watch since the sugar in the maple syrup likes to burn.

CROCKPOT RECIPE:

1 T butter or olive oil
1 stalk Brussels sprouts (about 2-3 cups) blemished or tough outer leaves removed, halved
1 1/2 T Dijon mustard
1 t – 1 T pure maple syrup
1 T lemon juice
2 T pecans, chopped
Coarsely ground black pepper to taste
A few twists of fresh grated nutmeg just before serving (optional)

Add all ingredients except the optional nutmeg to the crockpot. Cook on high for 2 1/2 to 3 hours until al dente. Adjust salt and pepper and add nutmeg. Serve warm.

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adapted from vegetarian slow cooker

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This immediately became my favorite brussels sprout recipe of all-time. This honey-mustard glaze would be fantastic on any veggies or meat. Highly recommended!

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goddess dressing

August 11, 2013

This incredible blogger modified this recipe ten times in an attempt to perfect it. Combined with legumes like beans, this dressing forms a complete protein!

Perfect dairy substitute!

Consider this revision eleven, because I found revision ten way too salty.

2/3 cup expeller-pressed canola oil, other neutral oil, or even extra-virgin olive oil (146 grams)
1/3 cup tahini, as thick as possible (80 grams)
1/4 cup apple cider vinegar (60g) [may need another tsp. for a total of 65 grams]
1 1/2 Tbs. soy sauce (24 grams) [depends on your soy sauce—you may want to start with just 4 tsp., about 21 grams]
1 1/2 Tbs. lemon juice (23 grams)
1/2 – 1 1/2 tsp. fine sea salt (~9 grams or less)
2 medium cloves garlic (~9 grams)
1 Tbs. white sesame seeds, lightly toasted til light golden brown (~9 grams after toasting)
2 Tbs. minced parsley (8 grams) [or 2-4 tsp. dried parsley??]
2 Tbs. minced chives (6 grams) [or 2-4 tsp. dried chives??]
water, if needed, to thin, or xanthan gum to thicken

Measure out your oil into the container you’re going to blend the dressing in. Tip: use a 1/3 cup measuring cup to measure the oil, then reuse the cup for the tahini. You’ll have one less cup to clean and the tahini will come out more easily.
Add the tahini. Note: If your tahini is not already made from toasted sesame seeds, then you may want to toast it yourself in a small skillet or pan over low heat until lightly fragrant. You’ll probably need to toast a little extra to end up with the 80g needed. (Some is always lost to the pan.)
Combine all the remaining ingredients except for water and herbs, and use a stick blender or food processor to blend it. You can also mix the dressing by hand, but then you’ll need to finely mince or crush the garlic, and the sesame seeds won’t get fully integrated.
Finally, stir or whisk in the herbs and water. You add the herbs after blending because you want flecks of green, not a uniform green/brown color. It’s best to hold off on adding the water until the end because the amount depends on how thick your tahini was. You’ll want to add just enough water to reach the desired consistency.
Makes about 2 cups, or 16 two-tablespoon (~30g) servings. Fits perfectly into one of the larger Annie’s dressing bottles. You’ll just need a funnel to fill it. Or you can just leave it in the container you blended it in, or transfer it to a pint-size ball jar.

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modified from the hard work at the captious vegetarian

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This dressing is fantastic, and so far has been perfect on everything.

It replaces:
sour cream – try it on potatoes!
cheese – try it on vegan broccoli casserole!
mayonnaise – amazing on bean salad or chicken salad!

& of course, it’s fantastic on green salads, too.

You must try this even if you’re not veg or into healthy eating – it’s my new favorite thing to put on a hamburger and french fries. To be honest, I have put it on everything recently. I went through two cups of it in less than a month.

Try this!

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grilled mangos

June 15, 2013

One of my new favorite foods. You must try it to believe how wonderful mangos can be when they caramelize a bit on top.

Cut mangos into a few long pieces and grill on a high flame for not very long at all.

Amazing! I can’t recommend this enough.

Applications are endless – grilled mango and tomato salsa, grilled mangos to top grilled burgers, grilled mangos topped with cold vanilla ice cream – but good luck not eating it straight off the grill.

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peanut mint chutney

May 27, 2013

Peanuts: 1/2 cup
Fresh Mint Leaves: 1/2 cup, packed
Onion: 1 large sized
Green Chillies: 6
Tamarind Extract : 1 tbsp or as needed
Salt to taste
Oil: 2 tsp

Mustard Seeds: 1/2 tsp
Urad Dal: 1/2 tsp
Cumin Seeds: 1/4 tsp
Hing (asafoetida): 1/8 tsp
Oil: 1 tsp

1. Heat a heavy bottomed pan on a medium heat, slowly roast the peanut to golden brown color. Cool and rub the skins off.

2. Heat oil in a pan and add the chopped onions and slit green chillies. (If you’re raw or don’t eat onions, throw in some fresh raw garlic, or maybe a little fresh lime juice!)

3. Fry the onions until light brown color. Take them out of the pan and set aside.

4. In the same pan, add the mint leaves and fry for 3 – 4 minutes and turn off the flame and allow it to cool.

5.Grind the roasted peanuts, tamarind pulp, sauteed onions, sauteed mint and some salt to a smooth paste by adding a little water.

6. Transfer the chutney into a bowl and keep it aside.

7. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.

8. When the seeds stop popping, add the hing and stir for a few seconds and turn off the heat.

9. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa, ponga, or upma – or rice, veggies, meat, salad, or whatever else you can dream up!

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adapted from blend with spices

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I made a few alterations to this. First of all, I drastically decreased the amount of hot pepper, since a dinner guest was sensitive to spice. I also left out the asafoetida. This chutney is AMAZING. I served it alongside rice with chickpeas, dried fruit, and herbs, but I think this could potentially go with anything. It’s that perfect something to add when dinner needs a boost. I’m going to make a huge batch of this. I think it would be good on anything – cooked veggies or meat, cold salads – even just as a dip for raw veggies! Ground with a little extra water, this could make an amazing sauce, too. Highly recommended.