My cabbage heads are ripening and I am wondering what else I can do with it other than put it in curry. I came up with this today.
Warm up your biggest cast-iron. Hopefully it is well seasoned then you can dry toast the following if not use a bit of oil: (put these in whole) cumin seeds, coriander, mustard seeds, and fennel. once they start to pop add the thinly sliced cabbage. add some red pepper flakes and sesame seeds and seaweed flakes if you have them. This cooks very fast over med, medium high so after the cabbage starts to get soft deglaze with some lemon juice and rice vinegar and turn off the heat to let the flavors set in. Serve with Quiona or Quiona/Millet mixture. I also had kidney beans. yum. yum.
Wednesday, September 17, 2008
Tuesday, September 9, 2008
Tom Kha Tofu or Tom Kha het
I have been making Tom Kha (Otherwise know as coconut lemongrass soup, I guess it is a thai day) for a while now. I decided to actually look up the ingredients and found this recipe which is almost exactly like mine.
http://en.wikipedia.org/wiki/Tom_kha_gai
I used agave syrup in place of sugar and no fish sauce. I also made half of the broth out of mostly mushroom stems. After I was done I added some vegetables (broccoli, cauliflower, cabbage, carrots), seaweed, black fungus, tofu or you can add anything else that sounds good.
http://en.wikipedia.org/wiki/Tom_kha_gai
I used agave syrup in place of sugar and no fish sauce. I also made half of the broth out of mostly mushroom stems. After I was done I added some vegetables (broccoli, cauliflower, cabbage, carrots), seaweed, black fungus, tofu or you can add anything else that sounds good.
AmeriKan Peanut Sauce
Although Jack has been doing a lot of experiments lately. I have been told to post something so I am posting my favorite cheater recipe.
Cook some rice noodles. While they are cooking in a sauce pan heat up some coconut milk (or other milk if you have no coconut milk), add some peanut butter and red curry paste. Dump the suace over the noodle and yum! You can also saute some tofu on the side with the curry or add garbanzo beans. For a richer flavor add lemon juice and or rice (or umboshi) vinegar. Cilantro and jalapenos are also yummy. And the Jalapenos are starting to get ripe around here!!!
Maybe some day I will get a real thai peanut sauce from my best friends mom but then if I told you I would probably have to kill you.
Cook some rice noodles. While they are cooking in a sauce pan heat up some coconut milk (or other milk if you have no coconut milk), add some peanut butter and red curry paste. Dump the suace over the noodle and yum! You can also saute some tofu on the side with the curry or add garbanzo beans. For a richer flavor add lemon juice and or rice (or umboshi) vinegar. Cilantro and jalapenos are also yummy. And the Jalapenos are starting to get ripe around here!!!
Maybe some day I will get a real thai peanut sauce from my best friends mom but then if I told you I would probably have to kill you.
Monday, August 25, 2008
Hello, Welcome to Kitchen Top!
Jack here! I am your humble Kitchen Bottom and I will be one of your hosts! Smitty will be your other host, He is The Kitchen Top.
Today's recipe is actually from me! I Switch on baking!
(moderation is key in all things honeys)
This recipe is a vegan, gluten-free, extra delicious twist on the classic oatmeal raisin cookie from childhood.
Oatmeal raisin cookie
Mix and set aside:
3 tsp. Egg Replacer powder*
3/4 tsp. Baking soda
3/4 tsp. Baking powder
4 Tbs. Warm water
In a large bowl (no mixers here, just work out those hot arms!)
Whip:
1 cup Vegan margarine
Add:
"egg" mixture
1 1/4 C. sugar
2 Tbs Molasses
2 tsp vanilla extract
1 tsp almond extract (optional)
In a separate bowl whisk together:
1 C. GF All Purpose flour*
1/2 C. Rice flour
1/4 C. Other (quinoa, sorghum, or garbanzo, etc.)
1 tsp Xanthan gum
3/4 tsp Cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Add flour mixture into wet mixture and mix!
Add:
3 1/2 C oats*
1/2 C chocolate chips
1/4 C raw sesame seeds
1/2 C sliced (or chopped) almonds
1/2 C raisins
(and anything else you would find in trail mix!)
Set oven to 350
mush into balls and slightly flatten onto greased cookie sheets
bake about 6 minutes, rotate the pan, and bake another 6 minutes, until starting to get brown on the edges. Take pans out of the oven, and let them cool for 2 minutes, then transfer to a cooling rack and put more cookie dough on the pan. Repeat until you have baked all the dough!
(Warning: do not get so excited about eating your fresh cookies that you accidentally forget the last batch in the oven and have to leap over the stack of zines you are reading, run into the kitchen, only to find some "dad" cookies in the oven. But actually that is probably one of the most important perks of being in the dad role, knowing that you have the responsibility of eating any cookies which might have gotten too burnt. A clumsy sweetheart also guarantees that you have your own steady supply of cookies)
*A few notes on ingredients: Gluten-free oats can be obtained from Bob's Red Mill and various other sources. GF All Purpose flour if a handy premade mix of potato flour, garbanzo/fave flour, tapioca and a few others. It is available from Bob's Red mill, Arrowhead mills and more. You can also make your own creation! Egg replacer is available in various forms, I prefer the Ener-G variety. Vegan sugar is becoming more widely available, keep an eye out for it!)
Today's recipe is actually from me! I Switch on baking!
(moderation is key in all things honeys)
This recipe is a vegan, gluten-free, extra delicious twist on the classic oatmeal raisin cookie from childhood.
Oatmeal raisin cookie
Mix and set aside:
3 tsp. Egg Replacer powder*
3/4 tsp. Baking soda
3/4 tsp. Baking powder
4 Tbs. Warm water
In a large bowl (no mixers here, just work out those hot arms!)
Whip:
1 cup Vegan margarine
Add:
"egg" mixture
1 1/4 C. sugar
2 Tbs Molasses
2 tsp vanilla extract
1 tsp almond extract (optional)
In a separate bowl whisk together:
1 C. GF All Purpose flour*
1/2 C. Rice flour
1/4 C. Other (quinoa, sorghum, or garbanzo, etc.)
1 tsp Xanthan gum
3/4 tsp Cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Add flour mixture into wet mixture and mix!
Add:
3 1/2 C oats*
1/2 C chocolate chips
1/4 C raw sesame seeds
1/2 C sliced (or chopped) almonds
1/2 C raisins
(and anything else you would find in trail mix!)
Set oven to 350
mush into balls and slightly flatten onto greased cookie sheets
bake about 6 minutes, rotate the pan, and bake another 6 minutes, until starting to get brown on the edges. Take pans out of the oven, and let them cool for 2 minutes, then transfer to a cooling rack and put more cookie dough on the pan. Repeat until you have baked all the dough!
(Warning: do not get so excited about eating your fresh cookies that you accidentally forget the last batch in the oven and have to leap over the stack of zines you are reading, run into the kitchen, only to find some "dad" cookies in the oven. But actually that is probably one of the most important perks of being in the dad role, knowing that you have the responsibility of eating any cookies which might have gotten too burnt. A clumsy sweetheart also guarantees that you have your own steady supply of cookies)
*A few notes on ingredients: Gluten-free oats can be obtained from Bob's Red Mill and various other sources. GF All Purpose flour if a handy premade mix of potato flour, garbanzo/fave flour, tapioca and a few others. It is available from Bob's Red mill, Arrowhead mills and more. You can also make your own creation! Egg replacer is available in various forms, I prefer the Ener-G variety. Vegan sugar is becoming more widely available, keep an eye out for it!)
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