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.
The recipe that I make is that I cut up however much cabbage I want to eat (usually half a head), and thinly slice it into one inch strips, then add eggs (two or three) and cover it with a thick dusting of flour, water enough to make a paste that covers it all, and then mix well. Fry in a big saute pan on medium to meduim low till the cabbage is cooked, flipping once. EAT WITH OKONOMUYAKI SAUCE AND KATSUO FLAKES!
But this is a hard recipe to do if you don’t know what it looks like, so here is another one from my Japanese cookbook
3 1/2 cups flour
1 c water
4 green onions, sliced thin
14 oz cabbage (napa authetically, green is fine)
mix flour water and eggs. Add spring onions and cabbage, mix well. Heavy frying pan on high till hot, reduce to medium heat. ladle out big pancake amount of batter and smash down flat (about 1 inch thick). if you want toppings (like prawns or pork slices or scallops) put them on top and smush into the pancake. When edge of pacake is cooked, flip and smush down to about half inch thick, and cook other side. Serve with okonomiyaki sauce and if you like, kewpie (japanese mayo), Kesuri-bushi, nori flakes, furikake, beni-shoga, etc. MANY TOPPING OPTIONS.
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.
My manager brought this in a few weeks ago and I was floored with how delicious it was. She has been making it so long she doesn’t follow a recipe, she just remembers it by heart. So, some tweaking may be necessary when you make this, depending on what fruit you use.
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter (I assume unsalted, but she did not specify)
1 cup fruit (if using canned fruit, drain the juice first, thaw frozen fruit and dump juice also, fresh fruit is okay also)
Preheat the oven to 350*
Put melted butter in an 8×8 casserole dish.
Mix all other ingredients in a bowl, pour into the melted butter.
Top the mixture with the fruit.
Cook until golden brown (probably 2o to 40 minutes, but keep a close eye on it until you know an exact time).
I will update when I have a chance to make this myself, but this is a safer place to save the recipe than on the sticky notes I currently have it scrawled on.
Please let me know how it goes if you cook this before I get to it.
Original source, With pictures and variations and everything! It’s a great page.
1 pound (about 2 cups) dry chickpeas/garbanzo beans – you must start with dry, do NOT substitute canned, they will not work!
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic (I prefer roasted)
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying (grapeseed, canola, and peanut oil work well)
You use dried chickpeas, and overnight soak in cold water. Drain the water and rinse. Then just dump everything in a food processor. Process till paste-like but not smooth (not like hummus). I had to do this in smaller batches after the first process. Stir everything to make it nice and even. Then ball up and fry! I used 350 degree fryer and extra parsley and they came out lovely.
They had that perfect couscous-like texture, they were fragrant, they reheated tasty (though not as crispy, but hey, nothing does). The original website has excellent Falafel troubleshooting suggestions (none of which I needed) and things you can add to make them different varieties. But Yes! This was very cheap, very easy, not just a carb, and delicious! This recipe was a big win.
All you need is a spoon, a mug, a tablespoon, and a microwave.
2 tablespoons butter or margarine
3 tablespoons sugar
2 tablespoons cocoa powder
A pinch of baking powder
2 tablespoons water
4 tablespoons flour
Put the butter in the mug and microwave on high for 30 seconds or until melted. Add the sugar, cocoa, and baking powder and stir until smooth. Add the water and stir again. Add the flour and stir one more time, scraping as much of the batter down off the sides as possible. Microwave on high for 1 minute and eat! Add a scoop of ice cream to make it even better.