foxfirefey: A seal making a happy face. (happyface)
[personal profile] foxfirefey
This is a vague recipification of a thing I throw together for the majority of my lunches because it will make Sunday dinner and lots of leftovers. It is good if you like lemony things and need something that makes a ton of hearty leftovers with little effort. I use a large 6 quart slow cooker to manage the following, but it can also be baked in the oven for around 45 minutes without the rice involved.

Instructions ahoy )
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
This is one of my staple recipes, and after pouring it on some noodles and veggies, taking it for lunch, and having my office-mate comment on its delicious smell for the nth day in a row, it occurred to me that other people might enjoy it too.

It comes from the excellent, mostly-vegetarian cookbook of the mostly-vegetarian restaurant ReBar in Victoria, British Columbia, Canada:

Audrey Alsterberg and Wanda Urbanowicz, ReBar: Modern Food Cookbook (Victoria, BC, 2001), p. 40.

The sauce is vegetarian, easily made vegan, potentially gluten-free with gluten-free soy sauce and, if you have some kind of kitchen appliance with whirling blades (a blender by preference, but a hand/immersion blender or food processor would probably also work), takes very little chopping or mixing. It's also possible to mix it up by hand, but that requires a lot more careful mincing of things.

Ingredients (in imperial and metric volume units) )
Directions )

My favorite way to eat this is mixed into rice noodles and stir-fried or steamed vegetables. I usually toss the cooked noodles and vegetables in the sauce. The heat neutralizes the pungency of the garlic, although the sauce doesn't need to be cooked at all. It's also a delicious sauce for wraps!
killing_rose: Baby corvid, looking incredibly fluffy and adorable (fluffy raven)
[personal profile] killing_rose
So, only one member of my household had any idea what a buttermilk pie might be when I was playing with recipes this weekend.

All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."

First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.

Second was making a gluten free pie crust.

Third was making certain I knew how to get around the bit of flour used in the recipe itself.

So.

I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.

This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.
Ingredients )

Directions )

Slow Cooker

Jul. 6th, 2012 11:25 am
zarhooie: picture of small robot eating a box of pocky. Caption: OMNOMNOM (Random: omnomnom)
[personal profile] zarhooie
I've had a friend ask about tricks for slow-cookers. Do you have any? What are your favorite recipes?

My mom's chili recipe under the cut!
This stuff *defines* omnomnom )

-Kat
jana: [Naruto] Sakura (Default)
[personal profile] jana
I've experimented with wild yeast a bit and I'm really happy with the results. Maybe some of you would like to try their hands at it? Be prepared to exercise patience though. But it's really worth it and not difficult at all. And no kneading required!
Jar with wild yeastBreakfast buns on a wire rack

Links below go to my own food journal, with step-by-step directions and lots of pictures.
lifesnotasong: (Isabela)
[personal profile] lifesnotasong
I've been making this pretty often lately, so I thought I'd share. I modified a chili recipe from Smitten Kitchen to work with my crockpot, and changed a few ingredients to work with what I tend to have in my kitchen. This chili is nicely non-spicy (for the wusses among us, myself included), and the recipe usually makes 6 servings for my girlfriend and I, though servings will vary based on serving size. It freezes and reheats well, making it great for packed lunches (assuming you have a microwave handy).

On to the recipe! )

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