Posts Tagged ‘gluten-free’

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borar jhaal (bengali lentil balls in mustard sauce)

January 23, 2016

1/2 c urad dal, rinsed (also called “black lentils”)
1-4 green chilis (recipe called for 4, which seems painful)
1/2 t sugar
1/2 t ginger paste
pinch of asafoetida or onion/garlic power

1 t nigella seed
salt

sauce:
1 t black mustard seed
1 t yellow mustard seed
0-2 green chilis
1 t sugar

soak dal for 30 minutes
drain; put in blender with salt, ginger, chilis, and sugar, & blend
roll into 12 balls & squeeze out water
fry in 1 c mustard oil for 5 minutes – make sure to wait til the oil is sizzling before frying them!
drain on paper towels or paper bags.

separately, mix up the sauce with a little water

heat 3 T oil in a pan & add nigella seed, stir-fry 1 min
add mustard sauce, simmer 10 min
add fried balls & remove from heat

 

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from Mark’s book about Indian cooking

 

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the sauce is not really a sauce. i may not have copied this down correctly. it’s kind of just mustardy water. maybe my mustard seeds are old? balls of fried lentil are always good but i might recommend fermenting it and doing some vadai or some dosai instead of this. i do really like the nigella seed infused oil – i might try that with dal some time.

if you really want to try this, i would say, remember to only add water a bit at a time into the blender. i got the texture right (for once) and the balls held together, but it’s a delicate balance, and many times my vadai came out unfryable (unfriable?)

also just skip the sauce and fry them in nigella seed and mustard seed.

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nasu dengaku (japanese miso eggplant)

January 19, 2016
OLYMPUS DIGITAL CAMERA

NASU DENGAKU

here is a recipe from otaku food!

Ingredients

  • 1 small eggplant, or 2 Japanese eggplants
  • 1/4 cup dashi
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 teaspoons sugar
  • 1 tablespoon miso
  • 1 tablespoon oil
  • Chopped green onion and sesame seed for garnish

Quick Directions

  1. Slice eggplant in half, then cut the surface in a criss cross pattern.
  2. Brush the surface with oil, then bake at 350 degrees for 30 to 45 minutes until the eggplant is tender.
  3. Bring dashi, mirin, sake and sugar and bring to a gentle boil. Add miso and whisk to blend. Remove from heat.
  4. Remove eggplant from oven, then turn the broiler on. Brush eggplant with sauce, and sprinkle with sesame.
  5. Broil for a few minutes until the sauce has caramelized. Remove from oven and garnish with green onion.

check out the whole site at otaku food for great info about how it’s usually “grilled and roasted over the fire” in the summer at barbecues!

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don’t have dashi on hand? here’s a recipe i modified from fat-free vegan. sounds very sweet but very amazing!

Ingredients

  • 2 tablespoons mirin
  • 2 tablespoons sake (may substitute stock with dry vermouth or white wine)
  • 4 tablespoons mellow white miso
  • 1 tablespoon sugar or agave nectar
  • 4 Japanese eggplants, stem end trimmed and cut in half lengthwise
  • 1/2 teaspoon sesame oil (optional)
  • toasted sesame seeds, for garnish
  • sliced green onions, for garnish

Instructions

  1. Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants:
  2. Brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn’t tender all the way through, try baking it–no broiler–a few more minutes; then proceed with the recipe.)
  3. When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up–this should take less than a minute, so watch them closely. Serve hot, sprinkled with toasted sesame seeds and green onions.+

    from fat-free vegan and adapted by friedsig

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update 1/31/16… here’s what ended up happening:
1 medium eggplant
1/2 c homemade chicken stock simmered for a few minutes with seaweed & strained
2 T white wine
1 t sesame oil
1/2 t. la jiao jiang (I know it isn’t Japanese, but I love this stuff!)
2 t sugar
1 T miso

cut eggplant in half, score tops and brush with olive oil, and bake at 350 til soft.

simmer all ingredients together for a few minutes except miso. turn off heat. add miso.

if your miso and stock and la are salty, you shouldn’t need to add salt at all.

pour over eggplants & broil for about 5 minutes.

I added too much stock, as you can see from the photo. A half-cup is too much for the sauce to caramelize. It’s not very photogenic, but it tastes amazing. I will try this again with actual mirin and sake. Next time, I will cut down on the sugar and the stock. Highly recommended!

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rasse misse rajma (punjabi kidney beans)

January 15, 2016

1 1/3 c dry kidney beans
4 black cardamom pods
2 bay leaves
1 t. ground coriander
1 t chili powder
7 T. ghee
4 dry red chili
1 1/2 t. cumin seed
an onion, chopped
5 t ginger paste
5 t garlic paste
2 small pureed tomatoes
1 t ground black cardamom
1/2 t black pepper

soak beans overnight & simmer with whole cardamom and bay for 1.5 hours

in bowl, add coriander, chili, salt, and 4 T water

heat ghee over a medium flame.

add chilis and cumin and stir-fry 1 minute

add onion, fry 5 mins

add ginger and garlic, fry 2-3 min

add ground spiced & stir-fry 30 seconds

add tomatoes and fry 5 mins til oil separates

add beans & simmer 7 mins

remove from heat. serve with chopped fresh cilantro.

 

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from Mark’s book on Indian cooking

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strawberry dressing

January 10, 2016

maybe you are in a part of the world that isn’t frozen – or maybe you’re reading this in the heat of the summer.

this will be an attempt to:
1. break the monotony of my favorite dressings that i can’t stop making
2. bring a little summer to this wildly cold day

also a great way to use up the strawberries in your garden or fridge that are right on the edge of too soft to eat.

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a cup of strawberries, or however many you have
1/3 c olive oil, or other nice dressing oil, like walnut
1 tsp balsamic, or to taste
a squeeze of fresh lemon juice
a pinch of salt

blend til smooth

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from just one cookbook

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best-ever 15-minute baked beans (vegan and non-vegan versions)

May 20, 2015

really easy, fast, delicious way to switch up your bean game. you can take the finished beans and bake them in a low oven for an hour, but i think they’re just fine like this for a quick lunch. don’t let society pressure you into adding bacon and sugar. caramelized onions add plenty of sweetness.

VEGAN

saute onion in coconut oil (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, vegetable stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, thyme, and smoked paprika or smoked salt if you have it. add veg worcestershire sauce if you like it.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.

NON-VEGAN

if you like your beans bacony, start by frying a few strips of bacon, then remove the bacon, crumble it onto a plate, and set it aside. fry onions in the bacon grease.

otherwise (this is my favorite,) just start by sauteeing onion in chicken schmaltz (or oil of your choice)

when caramelized, add cooked (or canned) pinto beans, tomato sauce, molasses, a little vegetable or chicken stock, and minced roasted garlic cloves.

season with mustard, garlic and onion powder, clove, a pinch of thyme, and smoked paprika or smoked salt if you have it. add worcestershire sauce if you like it. don’t forget salt and black pepper.

simmer on low for 10 minutes.

add brown sugar or maple syrup if you like it sweet, or just serve as is.

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oven-poached (shirred) eggs

February 9, 2015

I recommend these simple, no-fail eggs (or oefs en cocotte, the heavy cream version). The only downside is cleaning out the muffin tin.

They’re not at all greasy or chewy. This method would be great for making eggs for a large group.

If you need to surprise someone with breakfast on valentine’s day and need something you can’t possibly mess up, this is a good one. Serve with grits or toast if you like, but eggs are never limited to breakfast. They’re great on a bed of greens for lunch, or with mustard and crackers for a snack, or on top of your stir-fry or steak.

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attempt one

preheat oven to 350
pour a little grease into a muffin tin
add a bit of boiling water into each
crack an egg into indentation
sprinkle a little salt and pepper on each egg
if you like, add herbs or cheese

cook 12 minutes if you like over medium – more if you like eggs over hard; less if you like eggs over easy
(your oven may vary! watch them carefully)

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adapted from epicurious

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crispy vegan kung pao tofu

January 22, 2015

This hit the spot. It tastes like something from an Americanized Chinese restaurant – sweet, crunchy, salty, and satisfying. I definitely recommend this one. If you can get past frying the tofu, the sauce takes three minutes to cook up, and your house will smell great.

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vegetable or peanut oil for frying or baking
1/8 cup plus 2 teaspoons cornstarch, divided
1/8 cup all-purpose flour
1/4 teaspoon baking powder
Kosher salt
1/4 cup cold water
1 pound extra-firm tofu, cut into 3/4-inch cubes, pressed with something heavy to release moisture, and ideally patted dry to avoid the oil spitting
1/4 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon Sichuan broad bean chili paste (I used miso and chili-garlic paste)
1 tablespoon Chinkiang vinegar (I used rice wine vinegar)
2 teaspoons sugar (optional)
3 scallions, whites finely minced, and greens finely sliced, reserved separately
3 cloves minced garlic (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons sichuan peppercorns, divided
12 hot Chinese dry chili peppers (I used 6)
2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total) (I left these out and it was still great)
2 ribs celery, split in half lengthwise and cut into 3/4-inch pieces
1 long green Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares (I omitted this)
1/2 cup roasted peanuts
Cooked white rice, for serving
Procedures

1
Heat oil in a wok to 350°F. (You can also bake the tofu if you prefer! If baking it, move to step 3.) Whisk together cornstarch, flour, baking powder, and 1/2 teaspoon kosher salt. Add water and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

2
Add tofu and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour oil out of wok.

3
Combine stock, soy sauce, bean paste, vinegar, sugar, and remaining 2 teaspoons corn starch in a small bowl. Set aside. Combine scallion whites, garlic, and ginger in a second small bowl. Set aside. Coarsely grind half of peppercorns in a mortar and pestle or spice grinder.

4
Set a fine mesh strainer over a heatproof bowl or saucepan. Return 1/4 cup oil to wok and heat over medium-high heat until shimmering. Add remaining half of peppercorns and chilies and cook, stirring, for 5 seconds. Immediately drain through fine mesh strainer. Pick out chilies and set aside. Discard cooked peppercorns

5
Return infused oil to the wok and heat over high heat until lightly smoking. Add leeks, celery, and long pepper and cook, stirring and tossing, until vegetables are lightly charred and tender-crisp, about 1 1/2 minutes. Clear a space in the center of the wok and add the scallion/ginger/garlic mixture. Cook, stirring, until fragrant, about 30 seconds. Add peanuts, dried chilies, and drained tofu. Stir sauce mixture and add to wok. Cook, tossing and folding ingredients together until tofu is fully coated. Add scallion greens and ground peppercorns and toss to combine. Serve immediately with white rice.

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adapted from serious eats

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