Dietary note: I made this with egg, so it's not vegan, but it would probably be pretty tasty without egg, with extra cabbage, or with some crumbled tofu.
Accessibility note: This dish involves several preparation steps including pre-cooking the rice and pre-making the sauce. It also requires chopping (although you could use pre-chopped or grated carrots and pre-shredded cabbage to cut down on that) and ten to fifteen minutes of standing over a hot wok or skillet stirring.
The sauce I used come from my favorite cookbook, Audrey Alsterburg and Wanda Urbanowicz, ReBar Modern Food Cookbook, and it's great for general stir-fry purposes too. Here's the recipe:
( Soy Chile Sauce )
Here's the recipe for the rice:
( Vegetarian Fried Rice )
This meal idea is low-spoon, almost-instant, high-protein, doesn't dirty any more dishes except for a fork, requires only 2 EGGS in additional ingredients, and is pretty much guaranteed to fix your hunger pangs within 5 minutes, give or take.
( Egg and Mince Patties )
( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.
Also! It uses 3 eggs, and the mixture that you get from blowing an egg out to dye its shell for Easter is just exactly right for this pie!
-1/2 cup (1 stick) butter
-3 squares (1 oz each) baker's (unsweetened) chocolate
-1 cup sugar
-1/3 cup dark corn syrup
-1/4 cup flour
-1 tsp vanilla
-1/4 tsp salt
-graham cracker crust
In a 2 quart saucepan over very low heat, stirring constantly, melt 1/2 cup butter and 3 oz baker's chocolate. Turn off heat. Stir in 1 cup sugar, 1/3 cup dark Karo corn syrup, 1/4 cup flour, 1 tsp vanilla, and 1/4 tsp salt. Stir in 3 eggs, slightly beaten. Pour into 9 inch graham cracker pie crust. Bake in 350 F oven 30-35 min (or until filling is puffed and center is firm).
If you wanted a fudge nut brownie pie, stir in 1/2 cup chopped walnuts before pouring into crust.
It uses only 1 pot! It takes about 10 minutes to prep!
1/3 cup shortening (e.g. butter)
1 cup sugar
2 bananas mashed (the riper the better)
1-2 carrots, peeled and grated
handful of walnuts, grated
handful of raisins
1 tsp. baking soda
1 tsp. baking power
1/2 tsp. salt
1 1/2 cup flour
( Read more... )
***For a dessert version, substitute diced dried apricots for all or most of the raisins, and it becomes apricot banana bread.***
Good with peanut butter, cream cheese, butter, and cheese of most any kind, or just plain. The carrot gives it its characteristic golden color that distinguishes it from ordinary grey banana bread.
ETA 9/15: for an even more dessert variation, combine this recipe with the topping + method from kaberett's excellent variation on upside down pineapple cake:
(same ingredients as above for batter)
3.33 Tbsp butter
5 Tbsp dark brown sugar
splash of Cointreau/rum/whatever (optional)
1 tin of pineapple slices or chunks
Set oven pre-heating to 325°F and grease up & flour a 9 x 9 pan.
Place topping ingredients (except pineapple slices) in the pan and stick in the oven.
While that's heating, getting bubbly, etc, prepare the banana bread batter as in instructions above. Once the batter's ready, remove the tin/tray/whatever from the oven, mix the bubbling butter-sugar mixture to combine, and spread the pineapple slices out across the bottom. (You can drink the juice. If you are not that way inclined, you can add it to the other topping ingredients before the tray goes into the oven.) Then pour over the batter, spread out as you would normally, and bake for approximately
( Breakfast buns )
( Spaghetti Carbonara - made in the what-I-had-in-the-fridge way )
( Spring-y nettle soup )
Its about the easiest and most delicious thing you can make, and makes a fabulous side dish to go along with your Christmas Ham... I hear some families make turkey, but in my family, you eat (deep fried) turkey only for Thanksgiving. I'm sure the casserole'd taste awesome with both.
( Deliciousness below... )
I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.
The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.
( Read more... )
Due to lack of cheese to make jalapeno cornbread, I settled for cornmeal pancakes!
( Successful experiment below... )
( Follow the yellow brick cut, for recipe: )
Alternatively, you could use 2 oz. unsweetened baking chocolate, rather than the cocoa/oil, or even semi-sweet chocolate chips.
Next time, I will probably up the lemon juice to 1 tbsp. but overall, this is the best consistency I've gotten yet! This has been an ongoing experiment. :D
ETA: Oh, I forgot to mention a few things. This recipe is for a 6" springform pan. Also, you could substitute just about any berry or berry combination you like, and you can leave either the chocolate or preserves out -- they do add some volume, but not enough to matter too much.
This cake. I have quite a love affair with this one. It can be a bit dense, but the older I get, my love for it grows at the sam-ish rate. It's a recipe from my paternal grandmother, who would bake one every year without fail for my dad's birthday, since it was his favourite. She doesn't bake any more, which is a shame, but she handed us some of her recipes.
Prep time: 15 minutes, Cooking time: 30 minutes.
( Genovese Bread )
* I have absolutely no idea whether or not it is a Genovese speciality. It's what my Grandmother and the rest of my family call it.
** You can totally cheat and not foam the eggs white (add whole eggs in step 2 instead). But the resulting cake will be denser, and will feel heavier in your stomach. Either way, it's quite tasty.
Serves approximately 6
Note: This recipe was cobbled together from bits and pieces of four other recipes (two from this comm!) and then completely changed and modified by yours truly. The measurements are far from exact, and, unfortunately, this time are strictly American (generally I work in metric or provide both) as my references were in Imperial measurements.
( Details this way... )
This is the recipe for my dad's sweet potato souffle, which is not ... really ... the same as his mother's version. Both (and a half) are included here. This is vegetarian if your working definition does not exclude eggs or butter.
( As he sent it to me... )
So, a lot of you asked for the recipe for/location of the peppermint-tea ice cream. WELCOME TO MY KITCHEN!
Basically all the ice cream I make comes from one recipe.
( Recipe )
Voila! Ice cream!