Egg Drop Soup
Thursday, November 2, 2006, 09:46 PM - soupsI'm really horribly sick. Eating makes me feel nauseous, but I'm very hungry all the time. Go figure. I tried bullion at first, just to have something vaguely like food to eat that wouldn't make me sick. Actually, it wasn't called bullion, it was called "chicken granules," which sounds absolutely frightening. That wasn't filling enough, so I made egg drop soup.
chicken stock, bullion, or granules (if you must)---about 4 cups
fistful of chives, cut into very short pieces.
Boil the liquid, add a few shakes of parsley, chopped up chives, a few drops of sesame oil, and a shake of cajun seasoning. I always put a bit of cajun seasoning in bullion because it gives it a bit of a kick. Plain bullion is incredibly bland. Take out a bit of liquid and put it in a seperate bowl with some corn starch. Maybe a teaspoon or so? of corn starch... maybe a tablespoon of liquid? Mix it up and add back to the liquid. This will thicken it without it being stringy. The corn starch won't disolve if you just throw it in.
Beat a few eggs thoroughly. Turn the stove down a hair so it's not at a rolling boil. Stir the liquid in a circle so that it has plenty of momentum, then pour in the egg slowly. If the liquid slows down too much before I run out of egg, I just start pouring in a circle to make up for it.
Beans and Rice
Monday, October 2, 2006, 12:38 PM - comfort foodI haven't felt much like cooking lately. No... I don't mind cooking. I haven't felt much like eating lately. I think I have some sort of dietary imbalance such that I crave beans. I went to the store the other day and bought a bunch of yummy food. I thought really long and hard about buying the spicy black bean dip. I almost bought it. But I didn't, because I didn't want junk food. I bought a bunch of non-junk-food. But none of it was beans. I was forced to go back to the store the next day because I couldn't handle the thought of eating anything besides black bean dip. The thought of eating anything else, yes, even chocolate goo, made me nauseous.
So I bought black bean dip and ate black bean dip. After that, I could stand the thought of eating all the nice yummy healthy stuff I bought at the store for a while. But then every once in a while, I just get the bean craving. I have to go to la posta and eat bean burritos pretty often or the bean craving will get me. I wonder just what is in beans that makes me crave them so.
I'm pretty sure it's the beans. So I have made beans and rice the last several times I've cooked. I used to make high falutin' rice, which took effort. But lately I've been averse to effort.
1/2 cup rice
1 can beans
1 can diced tomatoes
1 cup chopped onion
several garlic cloves, minced
cumin, cayenne pepper, dried chili flakes, paprika, oregano, basil, salt, and black pepper to taste--
I probably used something on the order of a teaspoon. I tried to list these in the order of how much I might have put in, but I don't know the proportions. I got sick of grinding the black pepper because we have this dumb black pepper that was really cheap because it had huge peppercorns and they're really too big to play well with grinders
a glug of lemon and/or lime juice
a glug of rum (or other booze)
enough water to cover the concoction
Throw everything in a saucepan. Stir it up. The level of the water should be a few millimeters above the level of the other stuff. Heat on high with the lid off until it boils. It doesn't have to be a rolling boil, but it should be a ways past simmering. Put a lid on the pan, turn it to low, and set a timer for 20 minutes. Serve alone, or with cheese, or with veggies, or with cheese and veggies. I had some of it on top of a cup or so of broccoli last night, with some shredded mexican cheese mixture on top. I should be able to get 3 or 4 meals out of this.
I think if I'd had another can of beans in my cupboard, I would have used two cans of beans. The rice to bean ratio was a little high. But I'm not sure if this fixes my bean craving. I could do with a bean burrito right about now. I thought about buying some lunch on campus, but there aren't any good bean burritos on campus and I can't stomach the thought of anything else. I don't guess it's just the beans I'm craving. There's probably some important trace mineral in something commonly used to season beans. Because there's a Rubio's on campus and the thought of eating one of their bean burritos makes me queasy, which could be related to their failure to season their food.
Sundry Fusion Dinners
Saturday, September 9, 2006, 12:21 PM - soupsLately we've been experimenting quite a bit, but I haven't felt like actually writing down what we did. I ought to before I forget it all. So here are the last 3 dinners. The common thread is I think they can all be called fusion cuisine... although that might be a bit of a stretch. We have italian meets chinese, indian meets Mediterranean, and greek meets other Mediterranean. This probably suggests that we ought to buy more spices here. That's the problem of living in two locations... you think you have turmeric, but nope.
Summer Squash Won-ton Tortelini Soup
This was going to be just tortelini in squash sauce, but it didn't come out that way. First of all, we made tortelini out of won-ton wrappers, then there was a sufficient quantity of sauce that it was really more soup like. Since the tortelini was made from won-ton wrappers, it was really texturally more like won-ton soup.
I won't remember the details, since we made a bunch of these ages ago then froze them. Here's what I remember:
fake meat--- we used the kind that comes in a tube. The unflavored "beef" variety, as opposed to the breakfast sausage flavored kind.
Spices are all to taste, since at this point I haven't the faintest idea how much I used, or if this is all I used, or if I thought I used something that I didn't. I know I used fennel, because we were going for an italian sausage flavor, and you have to have fennel. I'd bet salt and pepper were involved, because salt and pepper are always involved. Then I'd guess some combination of oregano, basil, and red pepper flakes. Probably some diced garlic, maybe some onion flakes, but who knows? I'm thinking we might have put in some diced calamata olives as well.
Fake meat can go horribly wrong texturally if not prepared properly. Fake met from a tube needs to be cooked up and browned or it's gooey. Cook up the spices for a few seconds in some olive oil, then add bits of fake meat and chop it up with the stirring device. You should end up with little nuggets of fake meat goodness. Set it aside in a bowl.
Get a little dish of water. Lay out a bunch of won-ton wrappers. Put about
1 tsp of the fake meat filling onto each wrapper. Moisten your fingers, then wet two adjacent edges. Fold it diagonally so the two dry edges meet the two wet edges. Seal the edges together, being careful to press out as much are as possible because otherwise they could explode. You'll have an something like an iscocoles triangle. Put your finger so that it lies along the triangle, perpendicular to the base. Pick up one base corner and fold it so it's on top of your finger. Moisten its top. Pick up the other base corner and bring it down on top of the other (you'll have the entire triangle wrapped around your finger) and pinch it closed. If you want, you can fold down the other angle somehow, but we didn't bother. You can cook these a number of ways, or just freeze them for later use, which is what we did.
Coarsely chop a summer squash. It can be zucchini, but we used a yellow squash. Throw it in the blender. Add a can of diced tomatoes. We used the kind that comes with garlic and onion in it. We also added a few cloves of diced garlic. And probably salt, pepper, and tobasco sauce. Blend everything together.
We boiled the frozen tortellini in water for about 4 minutes then drained them and added them back into the soup on the stove just long enough to heat the soup. If I were doing it again, I'd probably just heat the soup up and cook the tortellini in it. Serve in bowls.
We did this as a main dish because we had a bunch of carrots to use up. It was amazingly yummy, but it was really too intense. It would be much better served as a little side thing with something else as the main dish.
Tons of carrots, peeled and grated. I have no idea how much carrot we actually used. We used a full bag or carrots, which is whatever quantity grocery stores sell bagged carrots in, but they were ridiculously narrow. I think we had more peel than grated carrot at the end, although halfway through we started just grating the wide end of the carrot and leaving the narrow end as snack food.
Half a cup of chopped olives---we used some crazy gourmet olive blend from the coop, but calamata olives would do.
Fake breakfast sausage patties
Cook up mustard seed and fennel in oil until the mustard seeds pop. Add everything else. Cook until cooked. Serve into bowls. Cook up a few fake sausage patties, add to bowls and serve. The sausage patties aren't actually part of the recipe, but they go well with it and we needed some protein in our meal. As I said before, this would go better as a side dish. But this is what happens when you put off going to the grocery store until you have nothing left but a bag of carrots and some fake sausage.
Falafel with spinach and yogurt
I've never actually cooked greek before. At least, not when I knew what I was doing, so I don't actually feel like I know what I'm doing. We made Falafel out of a box in the freezer section of the grocery store. It was another case of inadequate and inappropriate ingredients. We served it with spinach cooked with olive oil, garlic, salt, and pepper. But we wanted a yogurt topping to go with it. But we had no cucumber, and no tahini, and no greek yogurt.
We used a full fat plain yogurt. There was probably a little more than a cup left in the container. As always, I didn't measure it. I wanted some chunkiness, so I added some dried onion flakes and a generous helping of sesame seeds. We had no parsley or celery, which is what I seem to recall putting in this sort of thing back in my vegan restaurant days. So I used basil, salt, pepper, and about a small glug of toasted sesame oil. It tasted shockingly like yogurt that should be served with greek food.
We fried up the falafel as per the directions on the box, and served the whole thing with matzos. At this point you should have guessed that we had no other bread products around that would have made sense to use.
Gluten Free Griddle Scones
Thursday, August 31, 2006, 03:09 PM - breakfastMy sister and her husband are visiting and she has celiac, which is a gluten allergy. It's not an allergy strictly speaking, but it means that if she eats anything containing wheat or some other grains in it, she gets horribly ill. If you're interested, you should probably go looking at some medical site instead of a cooking site for the gory details. She's actually incredibly sensitive, so she can't eat a lot of things that you might expect---canned beans, for instance--- because maybe someone got near something somewhere in the manufacturing process who might have eaten a sandwich for lunch and the whole canning factory was contaminated. Ouch.
Since we thought she might want to eat once in a while while she was hear, we bought some brown rice flower and some cornmeal that were certified gluten free. If you're cooking for company with celiac, this is very important. You shouldn't buy bulk because some people go and scoop out of the wheat flour bin, then scoop out of the corn meal bin, then the whole thing is contaminated. We bought some chocolate chips but didn't put them away in the chocolate chip container, because I strongly suspected we'd contaminated our container by making false pie (which involves chocolate chips, graham crackers, and amaretto). I'd bought canned beans for another meal, but um... I'll be having a decent amount of canned beans for a while because she told me we had to go buy bulk beans and wash them very carefully before soaking them because canned beans can't be trusted. It's best to find out how sensitive the person you're cooking for is before you go and buy a lot of stuff for their visit.
But back to the griddle scones. It's easiest to adapt recipes for breads that gluten will destroy. Buiscuits come to mind. People who make bad biscuits usually ruin them by over mixing, which activates the gluten. So no gluten equals better buiscuits. You can't go wrong.
1 cup brown rice flour
1 cup cornmeal
4 tsp baking powder
1/4 cup salted butter
1 cup hazlenuts
1 cup chocolate chips
1 cup maine blueberries
1 1/2 cup milk
1. Measure the rice flour, cornmeal, and baking powder into a bowl. Stir it up.
2. Wait for people to wake up because in a 1 bedroom apartment with company on an air mattress without much wall between them and you, chopping stuff in the kitchen can make lots of noise. You migh start a pot of coffee.
3. Grate a cube of frozen, salted butter into the flour. If the grating process draws blood, don't worry. Even if your guests are vegetarians, they usually won't mind a little human blood. Everyone needs some iron in their diet. But do try not to hurt yourself. I'm a little dubious about this grating technique. Alton Brown recommends it. I bet he has a grater attachment on his food processor or some special grater with hand guards, because we've tried this twice and on both occasions someone (a different person on each occasion) grated their thumb knuckle, which doesn't seem to happen when you're not grating butter. You might just use a fork, even if it takes longer. You do want the butter to be pretty solid, as one of the things that makes biscuits fluffy is the melting of butter as the biscuits cook.
4. Chop hazlenuts. If I were in a city with the right stores, I'd use 3/4 cup of hazlenut flour instead, so chop it pretty fine. Add it to the bowl.
5. Chop chocolate chips. Why? Because we get the ghirardelli's 60% cocoa chocolate chips, and they are pretty large as chocolate chips go. Again, if we were in a city with the right stores, we'd have a bar with a higher percentage of cocoa mass and it would be very quick and easy to shave. Add these to the bowl also.
6. Add a cup of blueberries and stir.
7. Add 1 1/2 cup of milk. Stir.
8. Preheat a couple of large frying pans on the stove. They should be hot enough that water splattered on them dances around before vaporizing.
9. Spray with anti-stick spray where appropriate. We were running out because we never think to buy more so I just sprayed the non-nonstick pan; the nonstick pan turned out better even without spray.
10. Transfer the contents of a heaping tablespoon of batter into the pan. Pat it down with the back of a spoon until it's about 3/4 of an inch thick. Do this repeatedly until you have a bunch of them cooking in your pans.
11. Cook until they're cooked half of the way through. You can tell just by looking at it. The uncooked portion will remain moist; the cooked portion will dry up and stop bubbling. You can watch the matteness creep up the side of the scone. Flip it and give it about the same amount of time as you gave the first side. Transfer it to a plate.
12. Repeat process until they're all cooked.
They were slightly lame. Usually we make them with sour cherries. Even though we used the wild maine blueberries instead of the really lame sweet blueberries, they didn't have enough kick. Next time we're going to use a combination of blueberries and cranberries. We also thought they needed more salt. Either I accidentally used unsalted butter, or it needs even more salt than that. Next time I'll add a teaspoon or so of salt.
We also thought all the chopping was a bit tiresome. We do have a blender, so next time we'll probably throw the cranberries, the hazlenuts, the chocolate chips, and the milk in a blender and blend it up nicely. That will give the batter an infusion of cranberry-chocolate-hazlenut goodness. Then we'll put in some blueberries to provide the fruity chunks scattered throughout.
Drop Biscuit Pancake Type Things
Sunday, July 16, 2006, 12:30 PM - comfort food, flatbread, breakfastThis morning we made drop biscuit pancake type things. Why drop biscuits? Um... too long since I'd gone to the grocery store and there were no other viable breakfast options. Why pancake type things? Because it's wicked hot and using the oven is unthinkable.
3/4 cup ground nuts--I used hazlenut meal. You can substitute flour if you don't want nuts for some reason.
2 cups whole wheat flour
1 tsp salt
4 tsp baking powder
1/4 cup butter
1 1/2 cup milk
4 blocks very dark chocolate, shaved
3/4 cup diced cherries--I used frozen, but you could probably use dried. Or you could pit some fresh ones if you're particularly masochistic.
Put the dry ingredients in a bowl and mix them up. The dry ingredients would be nutmeal, flour, salt, baking powder.
Next, do whatever it is you do with butter to get it into the dry ingredients. If you have one of those sproingy pastry mixer things, you could probably use that to cut in the butter. If you own a food processor, you could probably throw the lot into there and pulse it until you have itty bitty bits of butter coated in the flour mixture. If you're me, you'll just have to use a fork to cut/squoosh/whatever the butter into the flour. Just to be experimental, I tried freezing the butter and dicing it with a knife, then throwing it into the dry ingredients. It worked pretty well but I don't know if it saved time over the fork method. Once you've done that, use your hands to work the butter into the flour a little better. If you're using white flour, be very careful here because they will be tough if you activate the gluten. It's a little safer with wheat flour, and the hazlenut is even safer. I bet if you're on a gluten-free diet, you can make pretty amazingly fluffy biscuits with your special flour.
Then throw in the cherries and get them well coated with flour. This keeps them from sticking together later. Then add the chocolate. Then add the milk and stir it up. You probably want to use a spoon for this instead of your hands, as it gets pretty messy otherwise. I use a soup spoon.
Take your lefse griddle and heat it to 450. If you don't have a lefse griddle, you'll have to use a frying pan and turn your stove to highish. If you're going to want coffee with this, which you will, you should heat the water before turning on your lefse griddle. Probably turn it on when you start prepping the other stuff. If you try to make hot water and run the lefse griddle at the same time, it will throw the circuit breaker. But you won't notice you've thrown it for a while because the griddle will still feel hot, but you'll wonder why nothing's cooking right.
Grease your lefse griddle with something. I use some variety of canned, sprayable, vegetable oil. With the soup spoon you mixed with, scoop up a mound of biscuit dough. Use another soup spoon to push it off onto the griddle. Pat the top down a bit with the back of the spoon. Repeat until the griddle is covered, leaving about an inch between biscuits. Let them cook for 5 minutes or so, then come back and flip them. Let them cook another 3 minutes or so, them remove to a cooling rack (or plate). Repeat the process until you're out of dough. It took me 2 griddles full to cook all the biscuits.
Eat with coffee.