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!
acelightning: oval loaf of crusty bread (bread)
[personal profile] acelightning
This is a bit time-consuming, but most of it is just waiting for the dough to rise (more than once). If you have a heavy-duty mixer, like the classic KitchenAid, it helps a lot. Makes 1 loaf.

1/2 cup bread flour (see Note 1)
1/2 cup whole-wheat flour
3/4 teaspoons yeast (the rest of the packet will be used later)
1 tablespoon sugar or honey
1 tablespoon nonfat dry milk
1 cup + 2 tablespoons water at "room temperature" (between 70° and 90° F.)

Whisk this all together in your mixer bowl, or a large bowl, until it's smooth and well-combined.

1 cup bread flour (see Note 1)
1 cup whole-wheat flour
The rest of the yeast

Mix thoroughly, and sprinkle it evenly over the sponge in the bowl, covering the sponge completely. Cover with plastic wrap and allow to ferment for 1 to 4 hours at room temperature. (Or allow to rise for 1 hour at room temperature, then refrigerate overnight. Let it warm up a bit before proceeding.)


1/2 cup cracked wheat (coarse bulgur)

Place in a dry frying pan over medium heat; shake or stir continuously until lightly toasted. Remove from pan immediately so it doesn't burn. If you want it less crunchy in your bread, pour 1/2 cup boiling water over the cracked wheat and let it stand until the water is absorbed.

When the sponge is ready, add the cracked wheat, along with
1/4 cup peanut butter (see Note 2)
1/4 cup brown sugar, packed
1 teaspoon salt

Mix thoroughly, then cover and let stand for 20 minutes. Knead by hand or machine for approximately 10 minutes, until the dough is smooth and elastic - poke in any bits of cracked wheat that keep trying to escape. Cover and let rise until doubled, 1 to 1 1/2 hours. (Optional: Punch down, knead briefly, and let rise again.)

Preheat oven to 350° F. Grease a 9"x5" loaf pan. Punch the dough down and shape it into a loaf to fit in the pan. Let rise until almost doubled - top of dough should be just a bit higher than the top edge of the pan. Bake for 45 to 55 minutes - an instant-read thermometer plunged into the center will read 210° F. Turn out onto a rack immediately, turn the loaf right-side-up, and allow to cool.

A slice of this will take you clear to Rivendell! :-)

Note 1: Instead of bread flour, you can use unbleached all-purpose flour, and add 1 1/2 tablespoons "vital wheat gluten" powder to the "Dough" mixture.

Note 2: Creamy peanut butter works better, because the chunks will get lost among the bits of cracked wheat.
cougars_catnip: (Default)
[personal profile] cougars_catnip

Chocolate& hazelnut in a soft bite of cookie. :)  Yummm, welcome to my happy place.


Read more... )


cougars_catnip: (Default)
[personal profile] cougars_catnip
Saw this on Facebook. :) Quick and easy home made pastries even kids can make.

Read more... )


Dec. 3rd, 2009 01:30 am
highlander_ii: Rupert Angier with arms extended, text 'Play to the crowd' ([Angier] play to the crowd)
[personal profile] highlander_ii
Lots and lots of them!

In this post in my journal.

7 different types of cookies. One's a repeat - the macaroons. The others are new.

Yes, I've made 8 batches of cookies over the last 3 days. I'm crazy. =)

The peanut butter blossoms, will obviously be an issue for anyone with a peanut allergy, but the others don't have nuts in them.

I've used all white flour in some and half-white, half-wheat flour in some; some I used regular granulated sugar and some I've used baking Splenda. They all have come out fine. Using wheat flour makes them a little 'grittier' and 'crunchier', but still good.

The only one you *can't* make substitutions in is the macaroons, b/c they won't come out right at all.

Oh - and I'll post up my decorator frosting recipe once I make that this weekend. =)

If anyone has any specific questions about anything, just ask!

There's also a link to a recipe for a Hermit Cake (in my post) - it has walnuts and pecans in it, for those with nut allergies - it makes a big-ass cake that you wrap in Sherry/wine-soaked towels after it's baked. It's my dad's fave, and a friend of mine's too, and my mom ends up taking a chunk of it to work for her co-workers to fight over. =) (( the '4 hours' tag goes w/ the Hermit cake - it bakes at a low temp for a long time ))
em_brett: (sunrise)
[personal profile] em_brett
I am more than a little obsessed with soup, and I love it when fall rolls around because it's cool enough to eat tons and tons of warm soup. This is one of my favorites -- I'm not sure exactly where it originally came (possibly the Washington Post?) from but my mom makes it all the time and it's awesome.

Recipe after the cut... )


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OM NOM NOM: A collection of yummy recipes and food

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