food

All posts in the food category

scillonian tattie cake (ovo vegetarian)

Published April 2, 2017 by lisaolisa

Every year for Christmas, Mum gives us a tea towel calendar. This potato cake recipe comes from an Isles of Scilly-themed towel. A much fancier, meatier version can be found here: https://www.bbcgoodfood.com/recipes/2763/sicilian-potato-cake

This looks to be perfectly British: boiled, bland, and full of pantry staples. When we make this, we’ll need to substitute shortening for the lard to keep it veg.

Ingredients

  • 8 oz. plain flour
  • 6 oz. lard
  • 1 3/4 pounds potatoes
  • 4 oz. currents
  • 4 oz. sugar
  • 1 egg
  • pinch of salt

Instructions

Boil and mash potatoes. Mix with the other ingredients. Bake in a hot oven for 1 hour.

Advertisements

overnight berry oatmeal (vegan)

Published March 28, 2017 by lisaolisa

1/2 cup rolled oats

1/2 cup berries

1 cup unsweetened almond milk

1 teaspoon chia seeds

2 teaspoons (or less) maple syrup

1/4 teaspoon cinnamon

Combine all ingredients in a cup or bowl, cover, and refrigerate overnight. Eat cold or hot the next morning.

fluffy whole wheat pancakes from alton brown (lacto-ovo vegetarian)

Published March 5, 2017 by lisaolisa

Today was attempt #1 at these, and they were mostly a bust but have potential. I didn’t have buttermilk, and rather than making sour milk per usual, I experimented with substituting plain yogurt. A 1:1 swap did not work. The batter was too thick, the cakes were too thick, and the cakes did not fully cook in the middle. While melting, the butter pats decided it would be best to explode and spew all over the inside of the microwave. While heating the syrup, attention was not fully paid, leading to a molten maple flow on top of the butter mess. And I added blueberries, as I do to most whole wheat pancakes.

Here’s what I used and any notes about my choices.

ingredients

the dry goods

2 cups whole wheat flour (I would normally substitute pastry flour, but I wanted to try it with regular, which I always have on hand. I tend to run out of pastry flour. They are probably more fluffy with pastry flour, which I’ll use next time.)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar (I would normally substitute molasses, which I’ll try next time.)

the wet works

2 large eggs
2 cups plain yogurt (Bad idea. Next time, I’ll cut the yogurt to 1 cup and add 1 cup of soured milk. If the cakes are still too thick, I’ll use all milk.)
2 tablespoons unsalted butter, melted (I will probably resort to olive oil at some point, which is already liquid and always on hand.)

the mix-in

2 cups frozen blueberries

directions

  1. Mix together all the dry stuff in a large bowl. In a separate bowl, whisk together all of the wet stuff. Do this in the best order: barely beat the eggs, add in the yogurt and milk, and then add the butter. If you add hot butter to raw eggs, some of the egg is going to congeal.
  2. Mix in the wet stuff to the dry stuff and stir just until batter comes together. Set aside to rest for 5 minutes.
  3. Fold in the blueberries.
  4. Use 1/4 cup batter for each cake. Flatten the batter down to a reasonable thickness with the back of the measuring cup or your finger, which will be all right because of course you scrupulously wash your hands before preparing food.

If you need more advice on how to cook pancakes in general, read through his original directions, which follow.

The original recipe

the dry goods
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
the wet works
2 large eggs
2 cups buttermilk
4 tablespoons unsalted butter
mix together all the dry ingredients in a large bowl. in a separate bowl, whisk together all wet ingredients. (i just melted the butter slightly before adding it in with the eggs and buttermilk.).
add the wet stuff to the dry stuff and mix just until batter comes together. do not mix smooth. set aside batter to rest for 5 minutes.
* heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
*test the griddle by flicking water on it. if the water dances across the surface, you’re good to go.
* rub down the griddle with a little butter or spray with nonstick spray.
ladle 1 scoop of batter onto the griddle. (batter will be thick! just spread it out with the bottom of your ladle or the back of a spoon.) cook until bubbles form in the batter and bottom is golden, approximately three minutes. flip and cook until the second side is golden, another a minute or so. adjust the heat as necessary as you go along. serve while hot!

 

 

coconut yellow curry (vegan)

Published November 25, 2016 by lisaolisa

Adapted from a recipe by Meredith Laurence.

You can increase the vegetables considerably and still have enough broth for ladling. Increase the seasonings accordingly. The original recipe called for just the cream from the coconut milk, but I use the whole can — it’s easier and doesn’t greatly affect the dish’s consistency. It just gives you more broth for the rice. I also increase the spinach from 2 cups to 2 pounds, because the broth picks up enough sweetness to perfectly balance any bitterness from the spinach, and the leaves come out tender but not slimy. Don’t sweat precise measurements of the vegetables, or if you are out of potatoes, cauliflower, or broccoli. I rarely have broccoli on hand. Whatever ratio everything ends up being in will be fine and just impart a slightly different taste. It’s no big whoop.

Ingredients

* 2 tablespoons olive oil
* 1 onion, chopped into large chunks
* 1 yellow bell pepper, chopped into large chunks (or red, or orange — just not green)
* 2 carrots, sliced
* 4 dried red chili pods, whole (the recipe called for fresh, so use a few of those instead if you happen to have them)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoons really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks (or yellow — any waxy potato)
* 1 cup cauliflower florets, plus stems
* 1 cup broccoli florets
* salt and freshly ground black pepper
* 1 14-ounce can coconut milk
* 2 pounds fresh spinach leaves

Directions

These are for a pressure cooker. If you’re using the stove, just increase the simmer time until the tougher vegetables (cauliflower and broccoli) are tender. You can keep the chili pods in any leftovers or remove them before serving. Just don’t break them open, which will scatter overly hot seeds, or eat them.

1. Heat the oil and sauté the onion, carrots, yellow pepper, and red chili for about 5 minutes.
2. Add the garlic, ginger, and curry powder and cook for 1 minute.
3. Add the stock, tomatoes, potatoes, cauliflower, and broccoli and stir to combine well.
4. Season with salt and pepper and lock the lid in place.
5. Cook on HIGH pressure for 6 minutes.
6. Release the pressure using the QUICK RELEASE method and carefully remove the lid.
7. Add the coconut milk while the curry is still hot, stirring to combine well.
8. Stir in the spinach and let it wilt while the curry heats through. (If you’re using a full 2 pounds, you might need to add the leaves in two portions; my pressure cooker lid won’t close unless I add 1 pound, let it wilt, then add the 1 remaining pound.)
9. Season to taste with salt and pepper.

Serve over brown rice. If you want to get all fancy and use garnish (I don’t, unless it’s summer and I happen to have fresh cilantro growing that I’ve managed to not let go to seed and grow bitter, which is once about every 5 years), serve with chopped fresh cilantro leaves, chopped cashews, and lime wedges for squeezing.

Adapted from a recipe in a friend’s cookbook, I think Delicious Under Pressure: Over 100 Pressure Cooker Recipes, or possibly Comfortable Under Pressure.

Original ingredients list:

* 1 tablespoon vegetable oil
* 1 onion, chopped into large chunks
* 1 yellow pepper, chopped into large chunks
* 2 carrots, sliced
* 1 red chili, sliced (optional)
* 2 cloves garlic, minced
* 1 tablespoon grated fresh ginger root
* 1 tablespoons really good curry powder
* 1 1/2 cups vegetable stock
* 2 tomatoes, chopped, or 1/2 pint cherry tomatoes
* 2 white potatoes, scrubbed and cut into large chunks
* 1 cup small cauliflower florets
* 1 cup small broccoli florets
* salt and freshly ground black pepper
* the coconut cream from 1 14-ounce can coconut milk
* 2 cups fresh spinach leaves
* 1/4 cup fresh cilantro or basil, for garnish
* 1/2 cup chopped cashews
* 1 lime, cut into wedges

chocolate pudding

Published July 15, 2016 by lisaolisa

chocolate-pudding

Total Time: 4 hr 20 min

Prep: 5 min

Yield: 6 servings

Ingredients

  • 2 cups whole milk, divided
  • 1/2 cup sugar
  • 1/3 cup natural cocoa powder
  • 4 teaspoons cornstarch
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine salt
  • 3/4 cup whipping cream, for garnish (optional, and kind of a pain, but impresses people, if that’s your aim. kids sure aren’t gonna want to wait around for your fussiness. just give ’em the damn pudding already.)

Directions

Before doing anything, get the egg yolks in order. If you do this during the milk simmering part, you’ll have a problem stirring the cocoa in. Because the cocoa is super awesome to play with as you stir it in. Because the air bubbles get coated in cocoa and then you can play with them for ages.

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a saucepan that won’t turn any of the listed ingredients into an alternate form of itself. So, like, a nice enamel saucepan that you got at the discount store when you were poor and had no money that just happens to be one of the most-used and useful items in your adult arsenal of fancy pans. Bring to a simmer over medium-high heat. Remove from heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving, pour the cream into a chilled bowl. Whip the cream with a whisk or a hand-held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

Source: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe.html

Printer-friendly: http://www.foodnetwork.com/recipes/tyler-florence/chocolate-pudding-recipe.print.html

vegetarian gravy — lacto vegetarian

Published October 17, 2015 by lisaolisa

Is  any good? We’ll find out.

 

 

Ingredients

small onion

4 -5 mushrooms

1 clove garlic

to taste butter

2 tablespoons flour

1 -1 1/2 cup vegetable broth

to taste cream or to taste milk

.

Directions

1.Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just heat up some butter if you want it plain.. I like onions)

2.When they soft, add about 2 Tbsp flour and mix it around until it is absorbed.

3.Pour on 1-1.5 cups vegetable broth and stir.

4.When that starts to warm up, pour a cup or less of cream or milk in and stir.

5.Let boil stirring a lot in the beginning to keep it from lumping.

6.and voila! The amount of flour is kinda if-y.

7.I like it thick, and usually end up adding more flour later on in the process to make it thicker.

Source: http://www.food.com/recipe/vegetarian-gravy-4008

cranberry sauce — vegan

Published October 17, 2015 by lisaolisa

Ingredients

16 ounces fresh cranberries

1 cup sugar

1 cup orange juice

1 cinnamon stick

walnuts ( for garnish)

.

Directions

1.In a sauce pan, gently boil orange juice, sugar and cinnamon stick until sugar melts down and becomes a syrup-like texture.

2.Reduce slightly and add cranberries.

3.Keep a slow boil until cranberries ‘pop’.

4.Remove from heat and discard cinnamon stick.

5.Slightly mash cranberries and chill for 1 hour.

6.Garnish with walnuts if desired just before serving.

Source: http://www.food.com/recipe/holiday-whole-cranberry-sauce-w-a-twist-339921