We had this at the Floyd's in our neighborhood recently and loved it, so we decided to learn to make it ourselves. We added meat to ours to make it a hearty main.
Recipe makes good serving for 4
Ingredients:
2 red onions, finely chopped
1/2 lb ground turkey
4-5 cloves garlic, minced
24 ounces of any mushroom medley mushrooms , sliced
4 tablespoons paprika
3 tablespoons chopped fresh dill
1 teaspoon salt
some freshly ground black pepper
4 tablespoon whole wheat flour
6 tbsp olive oil (for the roux)
2 cups whole milk
4 cups chicken broth
2 tablespoon tamari or soy sauce
chopped dill and parsley for garnish
extra sour cream , for serving
crusty bread for dipping
Recipe:
Sautee the onions and garlic in olive oil until browned. Add the turkey, break it up and brown. Meanwhile in a separate pan, sautee the mushrooms in olive oil until they release their juices and start to brown.
Once onions, garlic, and turkey are brown, remove from pan and make a roux with 4 tbsp whole wheat flour and 6 tbsp olive oil. Stir constantly until brown. Add milk, broth, and soy sauce, mix well. Add paprika, dill, salt, and pepper. Throw in a little parsley too. Add in the mushrooms.
Simmer sauce for 15 min, don't use high heat so milk doesn't curdle.
Serve with a dollop of sour cream on top and chopped dill and parsley, and some fresh ground pepper.
Serve with crusty buttered bread on the side.
In a blender, combine the following:
1 cup oats
1.5 cups whole wheat flour
1 cup pea protein
1 tbsp baking powder
A sprinkle of salt
Blend together until it's a uniform powder. Add crunchy element like sunflower seeds or chopped pecans or walnuts. Makes delicious crispy waffles with lots of protein:) To prepare waffles, combine a half cup of mix with a half cup of milk of choice for each waffle.
In a food processor, put in the following ingredients:
One scant cup dates
3 Tbsp cacao powder
6 tbsp water
1.5 cups shredded coconut, unsweetened
Pulse until combined. Shape into balls and roll in more coconut. Refrigerate for a few hours before serving. Benji likes these too:)
Serves 4 people
Ingredients:
Chicken thighs (3)
Chicken bouillon
Yellow onion diced (1)
Minced garlic (3 fat cloves ish)
6 large tomatoes roughly chopped
2 cans black beans
2 25oz cans of hominy
bottle of salsa verde (La Victoria brand)
Toppings:
Thinly sliced green cabbage
shredded cheese
sour cream
tortilla chips
Directions: Put chicken thighs in the bottom of a soup pot, cover with water and add some bullion. Add tomatoes, drained black beans, drained hominy, and whole bottle of salsa verde. Season soup with pepper, oregano, cumin, and red chile powder. Don't salt, since bullion is quite salty.
Meanwhile, sauté onion and garlic in a pan. Once chicken has been boiled for about 15 minutes, take out the chicken pieces, shred finely (don't be lazy PK this is important) and add back to soup. Let the soup boil a little more until it's thick ish. Meanwhile, finely chop the cabbage into thin shreds and sauté until a bit soft and brown.
Top soup with cabbage, shredded cheese, sour cream, and tortilla chips. Add fresh pepper on top.
Symplax original. Serves 2 (4-5 thick pancakes)
Mix 1 cup whole wheat flour with 1 cup sop milk. Throw in a few generous dashes of hot sauce of choice. Add a chopped bunch of scallions and salt. Batter will be thick.
In a hot oiled pan, put in a bit of batter and spread it a bit with a spoon. Cook a few min on medium, flip. Both sides should be golden brown. Serve with mayo and hot sauce.
In a large bowl, put in 2 cans of very well rinsed and drained chickpeas, a sprinkle of salt, 1/2 cup peanut butter, scant 1/2 cup soy milk, 3 tbsp coconut sugar. Use immersion blender to process until pretty smooth, no recognizable chickpea lumps remaining. Add 2/3 cup semi-sweet chocolate chips and stir. Refrigerate for several hours before serving. Seriously, it's not nearly as good not cold.
Mince three fat cloves of garlic and one shallot. Marinate with 1 tbsp white wine vinegar and 1 tbsp lemon juice for ten minutes. To a food processor, add 1/2 cup packed parsley leaves, 1/2 cup packed basil leaves, 1/4 cup packed cilantro, all coarsely chopped so there's no long stems. Add 1/4 cup olive oil and a sprinkle of coriander powder, cumin, and 1/2 tsp salt. Add the marinated garlic mixture. Run the food processor until the mixture is emulsified and no large pieces remain.
Adapted from:
https://www.thekitchn.com/how-to-make-chimichurri-sauce-242335#post-recipe-10945
The goal was to make fruit custard using ingredients I typically have in the house. Also, dairy milk makes me pimply so I wanted to make a non-dairy version. Great success! This recipe makes about 4-5 servings.
Crack 2 eggs into a big bowl. Add 2 tbsp sugar (coconut sugar goes really well with fruit). Add 2 tablespoons whole wheat flour, a pinch of salt, and 2 cups of soy milk. Whiz that with an immersion blender until there are no lumps. Pour into pot on the stove and heat on medium/low for 5-10 minutes until it is thickened. Let it cool, then put in the fridge.
Before serving, give it another whizz with the immersion blender so it's really smooth, pour over fruit mix.
Preheat oven to 400F on convection mode. Cut tempeh block into 1/2 inch pieces. Toss with 1tbsp soy sauce and 1tbsp nutritional yeast. Bake for 25 minutes.
Meanwhile, bring a pot of water to boil for noodles. In a wok, sautee 1 cup of finely chopped kimchi, 2 tbsp and gochujang for 4 minutes until kimchi is a bit softened. Put in 1 cup of broth and cook until it's a bit thickened, about 4 more minutes. Cook noodles (whole wheat linguine is great, about half a packet) according to al dente directions, then drain and put into the sauce, toss. Put in the crispy tempeh at the last moment, top with sesame seeds, a little sesame oil, and chopped scallions.
Note: Ben finds this a little salty. Replace some of the gochujang with tomato paste if you want it less salty.
Preheat oven to 425F on convection more. Cut russet potatoes into medium strips. Mix with a drizzle of oil, salt and pepper. Bake on a sheet of parchment paper for 15 minutes. Flip fries or give pan a shake, bake 15-20 min more (depending on how thick strips are). Let cool a little.
Still missing Payel in her world travels, I made bhapaa aloo for Julie Lay's holiday potluck. It actually was a huge hit and was completely eaten. I had to take a lot of liberties because of ingredients, but I think I hit the spirit of the thing, and once again, stayed true at least to the name "bhapaa aloo," which just means preboiled potatoes.
Skin 3 potatoes and cut them up into big chunks.
Then put them in a pot of salted, boiling water. Boil for about 8 minutes, until a fork goes through the potatoes, but there is still some resistance. Then take out the potatoes and put them in a large bowl.
In a pan, briefly cook cumin, anise seed, some dried chilis, and stone ground mustard (or mustard seeds if you have them) in oil. Then scoop out the mixture into the potato bowl.
Next in another bowl, I combined some yogurt, coconut milk, turmeric, chilli powder, and salt. I think this was much thicker than most bhapaa aloo marinades, but it was quite good. After mixing it up, I poured it on the potatoes and mixed everything together gently.
Then cook the potatoes in a generous amount of oil to finish cooking an make them nice and crispy. I also added some truffle oil to the cooking, which tastes really nice, but probably isn't necessary. After they're ready, add salt and lime to taste (and more chilli powder for Payel).
Payel is off traveling around the world, so primed with a global outlook and desperately missing PK, I took a stab at doi maach. I had to wing a lot of it because you can't get Rohu or rawas, etc. at Safeway, but it turned out quite delicious.
I used cod, which was nice. Most Bengalis will probably skewer me for this sentiment, but I went in with the primary focus of making sure that the dish was yellow, which seemed like main requirement besides, of course, doi (curd) and maach (fish).
You start by marinating the thawed fish. I don't have mustard oil, but I was able to find truffle oil, which I thought would be interesting. I did a little truffle oil, stone ground mustard, turmeric, salt, and chili powder (the good stuff). Mix it around, cover, and set in the fridge for 15 mins.
Now put on some brown rice. I use the instant pot, so it takes about 25 minutes (timer set to 20 minutes). Equal parts rice and water.
While it was marinating, I made a paste out of garlic, onion, and ginger.
I also mixed around full-fat greek yogurt, cottage cheese, turmeric, chili powder, and salt to prepare the doi. I used both yogurt and cottage cheese because most recipes I looked at call for "curd," and I wasn't sure which was closer, so I hedged my bets. I think just full-fat greek yogurt would be slightly better (smoother texture). Payel would call for a more sour yogurt, but she's gone...
When the fish is done marinating, cook the marinated fish in oil on a pan for 2 minutes, then flip, and do 2 more minutes on the other side. The remove the fish on a plate (it won't be done cooking yet).
Now, in the fishy pan, add a little more truffle oil, cinnamon, cardamom seeds, cumin seeds and fry shortly until aromatic. Then add the garlic/onion/ginger paste and some broth. Use the boiling broth to scrape up all the sticky bits and mix it all together into goodness.
Then add the spiced doi and mix around until it because gravy consistency. I also added some dry chili peppers for flare.
Then add the fish back in and poach at a simmer for about 8-10 more minutes. I just used the meat thermometer to check the internal temperature of the cod pieces and stopped when they reached 145-150 degrees F.
Preheat oven to 400F. In a pan, sautee a pound of meat, a chopped up bell pepper, half a chopped red onion, some frozen corn, a couple of chopped tomatoes, cilantro, and any other veggies you want. Add cumin, chilli powder, any other spices you want. Can also do more veggies and less meat. Basically, once it's cooked down, you want enough to fill a 9 inch pie pan. Once the mixture is nicely browned and most of the liquid has cooked out, put it into a 9 inch pie pan. Sprinkle a little aged cotija over the top.
For the topping: in a big bowl, mix 1.25 cups masa flour, 1 tsp baking powder, half a tsp of salt, 1/4 cup fat (we used avocado oil). Add 1 cup of chicken broth. Mix. Keep adding broth a splash at a time until consistency is a thick batter. Scoop and spread in an even layer over filling in the pie pan.
Bake at 400F for 45 minutes. This comes out pleasingly crisp in the crust and nice and moist for the filling. Probably the easiest way to make a crusty pot pie dish.
The hands on time for this recipe is really short. Also, can easily be doubled by using 2 pie pans to feed a bigger group.
Serve with hot sauce and a little sour cream.
Followed the recipe from Bon Appetit verbatim for this one, and it was perfect. Recipe makes 6 pancakes, good for 2.
In a big bowl, beat an egg, 1 tbsp kimchi brine, 1 tbsp soy sauce, 1/4 cup water. Then whisk in 3/4 cup plus one tbsp flour (I used whole wheat pastry flour). Coarsely chop 1.5 cups kimchi, put that in the bowl. Slice up 4 scallions and put 3/4 into the batter, save 1/4 for garnish.
Put some oil in a pan and drop about 1/4 cup batter and flatten into a circle. In our 12 inch pan, I can do 4 at a time. Let it cook 2-3 minutes on Med/Med-High or until golden brown on one side. Flip and cook same amount on other side.
Serve with soy and white vinegar dipping sauce (1:1) or a drizzle of soy sauce and mayo on the side. Top with scallions.
You can use lots of different vegetables in this pancake style. All scallions, cabbage maybe, shredded carrots etc. Benji really likes these too.
Put trivet in wok and bring water to a boil. Put plenty of water in there so it doesn't run dry. Gently beat 2 eggs with 3/4 cup warm water or broth. Volume of water should be 1.5 times volume of beaten eggs. Pour into a bowl through a strainer. Cover with aluminum foil. Steam for 14 minutes. Top with chopped scallions, soy sauce (unless you used salty broth), hot chili sauce.
Texture is creamy and smooth. Would suit a sweet preparation too if you use water or milk for the liquid and added a little sugar.
Note: For this recipe, dough needs to sit at least an hour, up to overnight, in the fridge before making. But active time is pretty small.
Dough: Mix the following together:
-1.5 cups whole wheat pastry flour
-1.5 tsp salt
-1/2 cup whole milk Greek yogurt
-1.5 tbsp melted butter
-3 tbsp water
Mix until it's a smooth ball, but don't overwork. Put it in an airtight tupperware in the fridge for at least an hour, up to overnight.
After chilling, divide dough into five pieces. Preheat oven to 350F. Make filling by mixing together shredded carrots, peas and spiced ground meat (or any other filling that sounds nice). Roll out each dough ball into 6 inch circles ish, put filling in there, fold in half and seal edges thoroughly. Now can do some twists to make it look extra fancy, like in video below.
https://www.youtube.com/watch?v=pRBPfmd2XJM&ab_channel=CuriousCuisiniere
Brush sealed empanadas with egg yolk wash (1 egg yolk mixed with 1 tbsp water). Bake for 30 minutes, or a couple of minutes longer. You want them to be puffy and golden brown.
Start soaking corn husks in warm water, use baking tray and weigh down. 15 husks or so should be good for this recipe.
Meanwhile, one person can prepare filling and one person can prepare the dough.
Filling: Shred some cabbage, mix with raw ground turkey (1 lb, a little might be left over) and spices (cumin, paprika, chilli powder, etc). Can put in some salsa verde too.
Dough: Mix 2 cups masa harina, 2.5 cups mostly pureed corn (if frozen, bring to RT first), 1/2 cup broth, 4 tablespoons olive oil, 1 tsp baking powder, 1 tsp salt. Mix well. Will probably want to add more warm water a bit at a time, you want the texture to be spreadable with a spatula.
Assembling tamales: take each corn husk, spread a golf ball or so amount into each husk in the middle and flatten with your hand until it's about 1/4 inch thick. In the middle, put a strip of filling , maybe 2 tbsp or so. Fold over and seal edges of the masa together, wrap remaining corn husk around itself, fold up bottom, and tie with a strip of corn husk.
In instant pot, place trivet. Line that with a big corn husk. Place tamales with open side up in the instant pot, place a corn husk or two over the top of all tamales so condensation doesn't drip into them.
Close pot, make sure valve is on "sealing" and cook on high pressure on manual for 20 minutes, followed by a 10 minute natural release.
Take out tamales, serve with chopped chilles, cilantro, avocado, and lots of salsa verde. Wait a couple of minutes after taking out to unwrap, otherwise dough will stick to husks. Makes about 9 tamales, maybe more if Ben doesn't make giant ones next time. This recipe makes good meal for Ben, good 2 meals for symp.
Really quick and easy way to make tamales, and Ben says they're the best tamales he's ever had.
