1 cup black beans
1 cup lentils
1 cup basmati rice
3 medium-lg shallots
5 tbsp olive oil
8 1/2 cups water
8 cloves garlic
3 tsp salt
2 stalks celery
1 cup shitake mushrooms
(very nice to sub morels
for 1/3 of these)
1/2 tsp black peppercorns
1/2 tsp crushed coriander
2 tbsp red vinegar
1/4 tsp minced cardamom seed
1/4 tsp crushed fenugreek seed
Two Stove top capable Coverable Cooking containers
One to hold 3/4 gal liquid
One to hold 1/4
One Coarse Grater
One Blender / Mixer capable of pureeing cooked beans
Put the black beans in the large container in 3 cups of water, add 1 tsp salt, & bring this to a boil. Then simmer it covered for 45 min.
Meanwhile, mince or coarsely grate the carrots & celery, add them to the lentils & 3 cups of water, add 1 tsp salt & bring it to a boil after the black beans have been simmering 35 minutes or so; simmer it covered about ten minutes then add it to the black beans. Stir them together and continue to simmer the mix for another 20 minutes.
Meanwhile,chop the shallots small but not fine, add to halved garlic cloves & 3 tbsp oil, cover and microwave for 2 1/2 minutes.
Remove the shallots & garlic from the oil (squeese it out some), put torn apart mushrooms (w/chopped stems) & crushed black pepper in the oil, add 2 tbsp oil & microwave this for 2 minutes.
Now, remove two cups of the simmering stuff then stir the shallots & mushrooms into it, and continue to simmer (covered, on low).
Put 2 1/2 cups of water, 1 tsp salt, half the garlic, the fenugreek and the cardamom into the smaller container and bring it to a boil then add the rice and simmer it covered for 20 - 25 minutes until the rice is done.
Now that the rice is simmering, mince the garlic fine & add to it the vinegar & coriander.
Puree the the two cups of reserved beans stuff & stir it back into the rest of the beans.
Stir the vinegar stuff into the beans stuff when the rice is ready.
Serve the rice into wide flat bowls then put twice as much beans stuff on top of it.
SUGAR 2 C
BUTTER 4 tbsp
MILK 1/2 C
COCOA 3 tbsp
VANILLA 1 tsp
PEANUT BUTTER 1/2 C
NUTS 1/2 - 1 C (OPT)
OATS 3 C
Mix first four ingredients & measure out the next two.
Bring the first four to a boil and cook for one minute, then remove from heat and quickly add the other ingredients in order.
Drop on wax paper and let stand one hour.
1/4 lb unsliced bacon
1/4 lb tiny yellow onions
3 tbsp butter
1/4 lb dry button mushrooms
1 bay leaf
1 clove garlic
1/3 tsp coarse ground blk pepper
a skinless chicken chopped in 6
a little sampler bottle of cognac
1/2 lieter dry burgandy
1/2 lb half cooked tiny potatoes
butter & flour mix (kneaded butter)
stuff to fry the bacon
somthing deeper for when the wine is added
Chop the bacon into little cubes and gently fry with the butter & onions until lightly browned. Add the chicken, mushrooms, garlic (chopped up), pepper, bay leaf, and herbs (in strainer). Sautee with a lid on until golden. Skim off fat, then add Cognac & light then add wine & potatoes and simmer briskly for 1 1/4 hours until chicken is tender. Remove chicken, onions, mushrooms, & potatoes; add butter & flour mix until sauce thickens & pour over the rest.
2 Quarts water
1 1/2 cups dry white wine
2 bay leaves
1 sprig parsley
1 stalk celery
3 sprigs fresh dill
1 sprig fresh thyme
1 small peeled yellow onion quartered
Chunk of dead fish
3 Quart Cooking Container,
Electric Skillet > 2" Deep (probably about a quart)
Mix everything but the fish in the three quart container & boil it uncovered for 25 min.
Meanwhile, cut the fish so that it will fit into the skillet while being covered by liquid.
Strain out the liquid into the skillet & discard everyting else.
Bring the liquid in the skillet to a boil, add the fish so that it's covered by the liquid & continue to boil for 30 seconds. Then turn the skillet down to 140 - 145 F and cook for 10 - 30 more minutes or more if you think it needs it.
Note: It's best to test the skillet with a thermometer in advance to find the actual 140 - 145 F thermostat setting.
1 1/4 cup O J
2 tbsp Oil
1 Egg, beaten
1/2 cup Honey
1 cup coarsly chopped cranberries
1/2 cup coarsly chopped walnuts
1 tbsp grated orange peel
2 cups Whole Triticale Flour
2 1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
Oven Preheated 350
greased bread pan
lecithin & oil grease
Mix ingredients from first group with mixer
Separately mix ingredients from third group with fork
Add cranberries & orange peel to first group mixture w/ fork
Add third group ingredients to mixture with fork
Pour into greased pan & bake 50 min or until done
Cool 1 hour on wire rack.
1 cup Tomato Sauce (8 oz)
6 oz Tomato Paste
1 tbsp Olive Oil
1 clove garlic, minced fine
1/2+ tsp Leaf Oregano
1/2 tsp Marjoram
1/2 tsp Salt
1/2 tsp Sugar
1/4 tsp Vinegar
1/4 tsp Lemon Juice
1/8 tsp Cayenne Pepper
Mix, then Refrigerate for at least 3 days.
3 medium large russet Potatoes
1 Rutabega about the same size as the potatoes
1/4 cup milk
1/4 cup sour cream
1 tsp powdered buttermilk
1 tbsp butter
1/2 tsp salt
1/8 tsp white pepper
1 tbsp chives
1/4 cup feta, crumbled & marinated in olive oil & oregano
Microwave potatoes and rutabega until pretty much done. Microwave first four dairy ingredients togather until hot & mix. Cut potatoes in half & carefully scoop out middles & add to hot dairy then add salt & pepper & mix until smooth. Scoop out rutabega middle & add it & chives & feta and mix with fork. Put results back into potato halvs and broil until just browned (say 7 minutes @ 400).
1/3 cup milk
1/8 tsp vanilla
1/8 tsp cardamom
Mix the ingredients with the eggbeater, cover the bowl, and microwave on medium for 4 min.
1 cup Whole Triticale Flour
1/2 tsp Salt
3 tbsp Shortening
Shortenings, in order of preference
Preheated Oven 425
Put ice cubes in a cup of cold water and put it in the freezer.
Mix flour & salt gradually add shortening while mixing with fork or pastry cutter. Try for granules about the size of large peas, smaller are ok -- larger are not ok.
If necessary, add flour a tsp at a time after the oil is in.
Make sure all of the flour turns dark with oil.
Do not touch with hands yet.
Get ice water.
Add just enough to make it stick together.
Pick it up & squeeze it a couple of times to make sure it sticks enough; go for the glump.
When enough water has been added (the more water, the tougher the crust) squeeze into a round flat glump and place on a LIGHTLY floured surface. Roll this into a big flat round crust. Keep the roller floured sot it doesn't stick. Place in an oiled pie pan & mold to edges ( do not attempt to fold it & pick it up, slide it off into the pan )
Bake 10 min
1/2 cup Warm Milk
1/2 cup Warm Buttermilk
OR 1 cup Warm Milk + 2 Tbsp Powdered Buttermilk
2 Egg Yolks
1/2 tsp Vanilla
1/4 tsp Salt
1/2 tbsp Sugar
1/4 cup Oil (I prefer Canola or Safflower oil here)
1 tbsp Yeast
1 1/4 cup Whole Triticale Flour (or Whole Wheat flour, if white flour is used, cut the yeast quantity at least in half or its flavor will be too powerful)
2 stiff beaten egg whites
2 Mixing Bowls
lecithin & oil grease
Beat egg whites with mixer
Mix first group ingredients in other bowl with mixer
Add flour with fork
Add egg whites with fork (leave streaks, don't mix thoroughly)
Let stand in warmth for 30-45 minutes
6-8 cups Whole Triticale Flour
1 tbsp Sugar
2 tbsp Active Dry Yeast
2 2/3 cups Water (115 F)
2 tbsp Oil
Oil & lecithin grease
Mix yeast & sugar. Add water & mix well
After initial growth spurt, mix again & allow to grow until it covers the top of the container well.
Stir will then sift in two cups of flour & mix well then sift in two more & mix well
Let it raise until it stops (1-2 hours)
Sift in 1 cup flour & mix well
Put flour on counterspace and knead it into dough until dough doesn't stick to table (hands) or starts to crack signifigantly. Remove dough from excess flour & continue to knead as desired. Put dough in greased glass bread pan on small rack in Micro/Conv oven & start convection preheat to 200
Now clean up. When finished, preheat oven to 375 then microwave on High for 10 minutes followed by convection 350 for 30 min
This is a whole wheat applesauce spice muffin recipe I found online that
I adapted for the purpose of using up old soft apples. I also changed
the flour and added buttermilk as I like the taste better that way. If you
substitute a lighter weight, milder tasting flour, you may well want to use
less leavening, nutmeg and buttermilk.
2 cups whole triticale flour (or whole wheat flour)
1 3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
4 tbsp powdered buttermilk (or 1 cup liquid buttermilk)
2 large eggs
1/4 cup unsaturated oil
2 tbsp butter
3/4 cup agave nectar (or honey)
2 cups apple paste
Ceramic Baking Dish w/ Glass Lid
Full Sized Microwave Oven
Whisk or fork
Grease for Muffin Tins
Here's how I made apple paste from old soft apples:
First, I peeled them with a potatoe peeler, and then quartered them and removed and discarded the core along with any parts that were discolored. Then I cut each quarter into four wedges, and cut those wedges crosswise into thirds. I put all the pieces into a ceramic oven dish with a glass lid, placed this in a full sized microwave, and microwaved at 50% for 10 minutes. Then I stirred it and microwaved at 70% for 10 minutes. Then I stirred again and microwaved at 100% for 10 minutes. I transfered the hot, mushy apple pieces to a blender, and blended on liquify for 15 seconds. Then I stirred it and blended again for 15 seconds. I stirred one more time and blended, and all the pieces were a smooth paste after the third blending. It was too thick & smooth to be applesauce, but since I'm using it in a recipe, I'd rather have it be thick and decide how much water to add later.
Using an electric mixer, cream together the eggs, agave nectar, oil and butter. Then blend in the apple paste, spices, and salt. Then blend in the buttermilk if liquid buttermilk is used.
Using a fork or whisk, mix together the flour, baking soda and baking powder. Also mix in the powdered buttermilk if this is used.
Using the electric mixer at a low speed, add the flour mixture to the liquid mixture. If necessary, add water (I found that I don't need water if I use liquid buttermilk, but do need it otherwise) so that the consistancy is more liquidy than cookie dough, but less liquidy than pancake batter.
Spoon the batter into greased muffin tins, filling them to about 80% and bake in a convection oven at about 370 Farenheight for about 23 minutes.
This is meatloaf I made for my parents. It starts with Alton Brown's recipe, and is then
modified to avoid what I want to avoid in meatloaf. What I want to avoid are pieces of onion
I could actually bite into and chunks of vegetable to which the loaf does not cling and so
create discontinuity. I didn't use a glaze, because there was no chance that I wasn't going
to put ketchup on it, and I find the sticky skin on glaze to be unappetizing. However, I think
that baking under glaze would have been better for the loaf. I think topping the glaze with
crumbs to avoid the skin and using a glaze recipe without too much sugar (as there'll likely be
plenty of sugar in the ketchup) would be a good plan for using a glaze recipe from elsewhere on
the internet. If the glaze recipe calls for Ketchup and honey, using Westbrae unsweetened
ketchup with the honey for the glaze might work well. To properly shred the bell pepper for this
recipe, quarter them and remove the pith. Then grate them by hand on a grater with medium or small
holes (but not the tiny star ones) by putting the inside towards the grater, and stopping the
grating just before you get to the skin. Discard the skin as this is the part to which the rest
of the loaf cannot cling.
6 ounces of garlic-flavored croutons (or bread crumbs or saltines)
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1 packet dry onion soup mix
1 carrot, peeled and shredded
3 whole cloves of fresh garlic - minced
1/2 bell pepper (pref red) shredded as described above
18 ounces ground chuck (or other mammal meat as you prefer)
18 ounces ground sirloin (or other mammal meat as you prefer)
1 egg - beaten
little bowl & utensil for preparing beaten egg
whatever you like best for preparing minced garlic
10 inch loaf pan
baking temperature probe
Shred the carrot & pepper, and mince the garlic.
Start the oven pre-heating to 325 degrees Farenheight.
In the blender, combine croutons, black pepper, cayenne pepper, chili powder, thyme, and soup mix. Pulse until this mixture is of a fine texture. Put this mixture into a large bowl. Add the carrot, garlic, pepper, ground meat and combine. Beat the egg then add it and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into the 10 inch loaf pan to mould the shape of the meatloaf. Line the baking sheet with the parchement paper and turn the meatloaf out of the pan onto the center of the sheet. Insert the temperature probe into the top of the loaf at a 45 degree angle. Avoid touching the tray (or paper) with the probe. Set the probe for 155 degrees. Bake the meatloaf at 325 degrees until the probe indicates that the temperature has reached 155 degrees. This will take about an hour and 15 minutes. If you're using a glaze, add it about 10 minutes after the meatloaf has been baking and coat it with crumbs 15 minutes after that.
A fellow I knew who had spent some time in Central America convinced me to try margaritas
without ice. Then, I learned the tequila manufacturer's recipe for margaritas, and I made
efforts since then to find a combination for a (to me) properly dry one. I think I have found it.
One part fresh squeesed juice of tiny key limes. It takes me about four to get half a shot of juice.
One part Solerno Blood Orange Liqueur
One part Pierre Ferrand Dry Curaçao
Three parts 100% de Agave Tequila Reposado (As I type this (July 2014) I'm using Partida.)
Make it cold if you like, but diluting it with ice would be a shame, and, if you must use ice, be absolutely certain that you make it from water that has not been infested with vile chlorine - otherwise, you're throwing away the money you spent on the other ingeredients.
I use sour cream instead of mayonnaise on my sandwitches, and I live primarily on
sandwitches, so I go through it on a fairly regular basis. The only low fat sour
cream I ever bought that was tasty was made by Alta Dena, and local grocers no
longer carry anything of theirs except the Creme Fraiche. I thought about what I
liked about their product compared to the others, and I came up with this plan to
doctor the available product to make it more acceptable. Here's what works for me:
16 oz Low Fat Sour Cream
2 tbsp Whey Protein
1 1/2 tbsp Non-fat Non-instant Powdered Milk
1 tsp Powdered Buttermilk
1/2 tsp Barley Malt Powder
Mix the powders together in a bowl, then mix them thoroughly with the sour cream, then put the mixture back into the sour cream container and let it set over night in the refrigerator so the powders hydrate from the moisture in the sour cream.
I find the glass jars with the square sides and the wire bail gasketed closure on top are nice for storing powders.
I have found that many at least supposedly "healthy" drinks that come in the form of powders taste too bland, or a little off, like something important is missing. I've found that many of these can become tasty by adding a packet of "Emergen-C" vitamin C beverage (sold in the helath food version of the vitamin aisle). Shake up the first stuff before adding the C, because it can cause clumping otherwise. I find green tea drinks, natural powdered smoothie attempts, oversweetened peach tea drinks, and, for some rason, acidic citrusy or cranberry drinks that come off too sharp alone, can all benefit from this treatment. Probably some already mixed drinks in bottles would, too, but I concentrate on powders as I'm frequently looking to travel with a month's supply to work. Of course the downside is that this makes them twice as expensive. I don't find the Emergen-C to be all that drinkable by itself, either.
For every 180ml (zojirushi cup) dry long grain brown rice
"brown rice sushi vinegar"
2 1/2 tbsp brown rice vinegar
1 1/2 tbsp Moromi Vinegar (Black Malt Non Sugar)
1 tbsp measures-like-sugar sweetener
1 tsp salt
1 piece ~1.5" x 2" dried Kombu (seaweed)
~1 tsp sea salt + 2 cups cold water
1 1/2 tbsp Konjac root powder in a pastry dredge
1/3 cup cold water
1 rice cooker that knows when to tell you it's done
1 ~3 cup glass mixing bowl
Mix the sea salt with its 2 cups of cold water in the bowl. Put the Kombu in and let it hydrate for a half hour or so. It will about double in size.
Wash the rice & add the rice with the proper amount of water (~1.5 x the volume of the rice) to the rice cooker. Then, add the Kombu (not its water) and cook the rice in the rice cooker. When the rice cooker is done, before you open it, mix together the sushi vinegar ingredients, and microwave them for 40 seconds, stopping half way to mix again, and then let them cool a minute or two.
Rinse the bowl & pour any water out, and then add the rice to the bowl. Add about half the vinegar and mix thoroughly. Special stirring methods will be less necessary as the rice isn't sticky. Shake on about 1/6 of the Konjac powder and stir it in. Do this three times so you have about half the powder mixed in. Then, do this same thing again with the other half of the vinegar and powder. The rice should look like powder coated beads. Now mix in the 1/3 cup of cold water. The konjac grabs the water and makes the rice sticky and shapable. Let it cool for at least 15 minutes.
Note: The Moromi vinegar has a strong flavor.
Note: Some recipes require the use of a Micro/Convection oven.
I reccommend highly this type of oven to anyone living in a homemade travel
trailer, like I am. The Boiled Cookies, Coq au Vin, and Poached fish
recipes are copies of ones I like. The rest are either
modifications I have made to recipes I've read or complete invetions I refine as
I use. Also, whole wheat flour can be substituted for whole triticale flour in
any of these recipes.
Some Cookbooks I have & like are: