I made this recipe and loved it. The mildly complicated part was finding asafoetida, but that’s because I wasn’t expecting it to come in a bottle like aspirin does.
I’ve modified an indian recipe for cauliflower soup here. It’s got a lovely dark caramelized flavor from the cumin and roasting, plus it’s a good source of vegetables and makes a nice non-meat side.
1 head of cauliflower, cut into small florets (or two bags of frozen, thawed)
1 onion, cut into quarters
3-6 garlic cloves finely chopped (or a heaping tablespoon paste or mince)
1-2 stalks of celery, chopped or in thin slices
1 Idaho/Russet potato (or use mashed potato flakes, 1/3 cup)
4 cups stock or Bouillon (Vegetable or Chicken)
5-6 basil leaves (or 2 teaspoons dried)
1 teaspoon cumin powder
½ cup milk
Salt and pepper to taste
Toss onion and cauliflower in a tbsp of oil. Roast in the oven at 400 degrees for 20-40 minutes (frozen is more like 20, fresh is more like 40). When the edges of the vegetables are browned but not black and the center has softened (but not mushy), the vegetables are cooked!
Add roast vegetables to a stock pot. add celery and garlic; saute till browning (if using garlic paste, just heat till pungent). Add cumin and let it toast in the pan for a minute or so, till the fragrance blooms. Add stock, potatoes, basil and black pepper. Bring to a boil and let simmer till potatoes are fully cooked and soft.
Blend soup into a fine puree using a food processor, blender, or hand mixer (Those are listed in order of preference for getting the right even texture. You may need to let the soup cool some before blending, depending on your hardware. Don’t slosh, splash or sling hot soup on yourself!)
Add milk, stir to mix and taste for salt level (saltiness will depend on the saltiness of your stock or bouillon option). Add salt to taste, which is usually a good couple pinches as extra. Adjust the thinness or thickness of the soup. If you want it to be thicker, add a little mashed potato flakes. To thin, add more stock or water. Taste, adjust salt and pepper if needed.
EAT IT. If you want to fancy your presentation up, A line of cracked Black pepper across the center with some shiffenaded basil leaves and finishing olive oil does the trick
Serves four to six, depending on how main or side dish you’re using it.
nutrition facts for the whole recipe (1 serving on this equals the whole batch). If splitting into for servings is 420 calories per serving!
You can also call this Beet/kale/apple/carrot/balsamic salad. I have developed this from a few similar recipes and feel it is at its ultimate form.
Also note, these photos are from a doubled batch and you wont have this much.
Ingredients: 1 raw peeled beet, 2 large apples, 3 carrots, 3 large kale leaves stripped from the vein. Food processor or strong arms and a grater
Then chop all other ingredients into quarters or eighths. Then put into the food processor and grate ALL the things.
You can put any bottled salad dressing on this, but the one i make for this is fairly simple and has a good flavor balance.
Put equal parts balsamic vinegar and olive oil in a bowl, add a splash of apple cider vinegar and a sprinkle of salt and pepper to taste. Stit furiously with a fork until the oil and vinegar emulsify and thicken. I aim for about 3 tablespoons of liquid for each part but you can do more or less.
Mix thoroughly so all salad is coated and serve.
I love peeling beets because they look so weird.
Oh snap. My family secret recipe is going up here. My grandmother got this from the local paper when my mom was a teen.
Cakes (makes 24):
Graham cracker crumbs
2 box packages of philadelphia brand cream cheese (do not use tubs or off brands, the texture can be different between all the cream cheeses and it matters)
3 eggs, separated.
3/4 cup sugar
Topping: 3/4 cup sour cream, 2 T sugar, 1/2 t vanilla
Butter two muffin tins. Pour small heaps of graham crumbs into each muffin spot and shake around until each spot is coated lightly with crumbs, pour out excess and discard.
Beat cream cheese, egg yolks and sugar until light and fluffy.
Beat egg whites until stiff peaks form, pour on top of yolk mixture and fold gently into each other. You will notice the texture become smooth and fluffy when it is properly mixed.
Fill muffin tins 3/4 full and bake at 350 degrees for 20 minutes. Remove as soon as browning begins, do not let them get very brown. Let cool and remove from tins.
Topping: Mix ingredients together and cook on low heat for 5 minutes. The liquid will remain thick even when it is fully cooked. Remove promptly from heat and put 1 tsp on each cheesecake. Store in the refrigerator when finished if possible.
This recipe freezes very well, both finished product and also if you bake a bunch of cakes and put topping on later! Also you might note I used silicone muffin tins, they are super great for this recipe, no more ripped cakes. But don’t feel like it requires them. Just be ready to run a butter knife around the rim of each cake if you use a standard pan.
So this weekend I was inspired to make a fruit salad. I googled a bunch of variations on balsamic vinegar fruit salads and this is what I concocted.
1 Tablespoon finely chopped fresh basil leaves
8-10 cups fruit, chopped small
The fruit i used was a whole cored pineapple, halved red grapes, and two smallish apples. But any combination of very sweet fruits would work well.
Pour chopped fruit into huge bowl, drizzle with about half the balsamic and the basil, mix until all fruit is coated and chill until time to serve. Add extra balsamic to taste, or as an extra garnish drizzle before serving.
Other herbs may work also, but the basil balanced really well with the flavors involved. Next time I try this I will also be adding toasted nuts at my mothers request. I will update if that works really well.
I was introduced to Chili Colorado by a new friend, who orders it at restaurants and let me try some. I thought it was delicious and rich and wanted to try to make it, so I did! It was actually digested really well by my gastroparesis and refluxing guts, plus it’s a low fiber recipe and yet packed full of flavor! This is my recipe!
5 ancho chilis (they’re dried and easy to find, esp. if there is a mexican market nearby. Or order from online for cheap)
3 pasillas chilis
2 Guajillos chili (the heat comes from these, so less if you want uber-mild, more or swap out for an even hotter chili if you prefer spicy)
8 cups (aka 2 quarts) beef broth or water and bouillon equivalent
1 onion, chopped
1 tbsp ground cumin
2 tsp fresh sage (dried/rubbed is fine! Fresh has a diff flavor that is nicer)
2 tsp oregano
1 red bell pepper, minced
2 lbs meat of choice (technically this should be beef, but poorness means drained ground beef, shredded pork, pork chunks or even chicken will be delicious too, if not technically “Chili Colorado.” Anything boneless will be tasty.)
Remove stems and seeds from dried chilies and then steep chilis in 3 cups boiling broth for about 30 minutes. Put the chiles and all of the soaking liquid into a blender or food processor and purée until very smooth. Strain through a wire mesh strainer or something similar (to remove the skin and hard parts. Don’t skip this step, it impacts the texture a lot and the dried skin bits are really not good eats).
Saute chopped onion in oil till soft, add meat pieces and cook till browned. Add cumin, oregano and sage, and toast a little. Then add chili sauce, the rest of broth and bell pepper and let simmer till meat is tender and cooked through (5min for ground beef, 20-30 minutes for meat chunks, up to 2 hours for tough beef or pork like shoulder and brisket). Season with any salt and pepper needed (it depends on how salty your broth was as to whether you’ll need to add any salt). Broth should be red and thick, but if you’d like thicker you can add either cornstarch/xanthan gum, or ground up tortilla chips or just a bit of cornmeal and water whisked in.
Serve with cornbread or with rice, or with mexican rice and tortillas! I ate it with mushrooms and cornbread (recipe in and earlier post). DELICIOUSNESS!
This recipe is both simple in number of ingredients and instructions. Also, delicious! It’s a central african recipe and so has a similarity to Maffe, but it’s lighter and brighter and makes like a summery dish, as opposed to the autumn goodness of maffe.
Recipe based off of this— > http://www.congocookbook.com/meat_recipes/moambe_stew.html
2 lbs chunk chicken or pork (can use ground chicken or turkey if cheaper)
1/2 c. grapefruit juice, or the zest and juice of 1/2 pink grapefruit
2 tbsp sriracha sauce (min 1tbsp for mild. 2 is just a bit hot.)
1/2 tsp salt
1 tbsp oil
2 onions, chopped
2 cups hot broth (or hot water and bouillon. I love better-than-bouillon)
1 can diced tomatoes
pound of spinach (frozen is a-ok and easier!)
1 cup peanut butter
Mix meat, grapefruit juice, sriracha, and salt in plastic bag to marinate for 4-24 hours. Won’t hurt it if you don’t feel well or get busy and let it go longer, just won’t be at peak deliciousness.
Put onions and oil in stew pot over medium high heat and saute till just starting to brown. Add meat and (if you can) brown it, but don’t burn onions. It’s still delicious if not browned a little, the caramelization is just delicious and a nice addition. Add the leftover marinade, and all the remaining ingredients. mix thoroughly (will thicken from peanut butter) and let simmer till meat is tender (30 minutes to 2 hours, depending on the cut and type of meat. white meat chicken needs only 30 min but pork takes longer, more sinew, longer simmer).
Serve with rice! Deliciousness!
This is my most basic of basic nikujaga recipes, which I eat a ton of since gastroparesis because it’s very easy on the stomach (which also makes it a hearty but excellent sick person food). There are a lot of ways to fancy this up, the most common being to slice up an onion and fry it with the beef when browning and put snow peas or green beans in right when it’s about done so they’re cooked but still crisp. The other great thing about this basic recipe is that everything can be bought pre-cut and sliced, so all you have to do is measure out and dump and it’s good to eat and tasty!
1 tablespoon vegetable oil
1/4 pound steak, thinly sliced, or small cubes or just use ground beef
4 potatoes, cut into bite sized pieces
(optional but delicious) 1 large carrot, sliced
2 cups dashi broth (you can sub any boulion+water in the same amount, but I’d add a dash of liquid smoke if you can, because dashi has a smokeyness that makes it good)
1/4 cup soy sauce
1/4 cup sake
1 tablespoon white sugar
Heat the oil in a large skillet over medium heat; cook the beef in the oil until browned. (if using ground beef drain oil). Add the potatoes; cook and stir until soft, 5 to 7 minutes. Stir the dashi soup, soy sauce, sake, and sugar into the mixture; simmer for 10 minutes.
Reduce heat to low and about 15-25 minutes more. Is done when potatoes are cooked through and liquid has reduced.
Elaine found and made these as a salad addition, and I ate a bunch with yogurt as a taco. They make and sit well and easy, and then are a good topping or addition to other things. Could be eaten alone as a side and enjoyed.
1/2 cup diced onions
4 teaspoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
Add the turmeric, cumin, coriander, and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
Add the chickpeas, cilantro, and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with 1/4 teaspoon salt, or to taste.
Sukiyaki is a Japanese dish made with beef and shirataki noodles in a sweet and savory broth. It’s super rich, fancy and delicious! It’s great on cold winter evenings, but I love it all year round. This is Kiki’s family recipe, modified.
1 ½ pound of thin sliced beef
½ cup quality soy sauce
¼ cup mirin
¾ cup dashi or beef broth
3 tablespoons granulated sugar
3 tablespoons sake
1 medium-sized yellow onion, cut into half moon slices
6 green onions cut on the diagonal into ½ inch lengths
4 ounces enoki mushrooms, or white mushrooms, sliced
1 pound fresh shungiku (edible chrysanthemum leaves) or spinach, stems removed
1 can (8 ounces) sliced bamboo shoots, drained
1 pound tofu (soybean cake), drained and cut into bite-sized cubes
1 package (14 ounces) shirataki (clear yam noodles), drained and cut into thirds
Combine the soy sauce, mirin, dashi, sake and sugar in a small saucepan and stir over medium-high heat until the sugar is dissolved, about 3 minutes; reserve.
Heat a large, heavy skillet over medium-high heat, with a little oil for frying. Add the onions and cook till soft. Add the meat, vegetables, tofu, shirataki, to the soy sauce mixture and boil until the vegetables are crisp~tender, 5 to 7 minutes.
Serve and eat and be merry!