Tag: recipe

I got a bread machine last year. My normal weekend breakfast during the summer is bagels, so I figured I needed to make my own. These turn out nicely, once you figure out that the hole needs to be a lot bigger than you would think.

Ingredients:
1 1/4 cup water
3 3/4 cup flour
2 tbsp sugar
1 tsp salt
1 1/2 tsp yeast

Fill machine as per normal bread and run dough cycle.

Remove and let rest 10-15 min.

Cut dough into 8-10 pieces, roll into balls.

Flatten and shape by putting a hole in the middle. Stretch so it’s pretty big.

Cover with a towel and rest 10 mins.

Put 3 quarts of water in a large pot, bring to medium boil. Add 3 tbsp of sugar.

Boil each for 30 secs each side.

Drain on a wire rack.

Mix an egg white with 1 tbsp of water.

Wash boiled bagels with egg mix, top with what ever you like (bagel mix, salt, etc.)

Preheat oven to 375.

Sprinkle baking sheet with corn meal, place bagels.

Bake for 20-25 mins.

Just found this-yummy. Brings back memories of London and delicious soups. And it’s very close to that.

Ingredients:
3 Tbsp. unsalted butter
2 medium onions, finely chopped
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 red serrano, finely chopped
Kosher salt
1/4 tsp. freshly ground black pepper
4 cloves garlic
1 Tbsp. fresh ginger, minced
1 Tbsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1/4 tsp. cayenne pepper
1 Granny Smith apple, peeled, cored, and finely chopped
1 1/2 cups split red lentils
6 cups low-sodium vegetable stock
2 bay leaves
1 (14.5-oz.) can chickpeas, drained and rinsed
1/2 cup plain yogurt
Juice from half a lemon

In a large Dutch oven over medium-high heat, melt butter until it stops foaming, Add onions, carrot, celery, and red chile, and season with ½ tsp of salt and ¼ teaspoon pepper. Cook for about 6 to 7 minutes, or until onions are translucent and the vegetables are starting to brown lightly on the edges.

Add garlic and ginger and cook, stirring constantly, for 1 minute. Stir in spices and ½ teaspoon salt and cook for another 30 seconds. Reduce heat to medium and stir in apple until completely coated.

Rinse lentils in a fine mesh strainer and shake off excess water. Stir in lentils, vegetable stock, and bay leaves. Increase heat to medium high and bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.

Add chickpeas and 2 ½ tsp of salt, and simmer, covered, for 15 minutes or until chickpeas are heated through and completely tender.

Combine yogurt and lemon juice in a small bowl. Temper the yogurt with some of the soup. When chickpeas are done simmering, stir in yogurt mixture a little at a time until no more streaks of white remain.

I’ve been using this recipe for decades. It’s from a cool book called The Wok. It’s very very good.

Ingredients:
8 oz. boneless pork
1/2 tsp. salt
1 tsp. light soy sauce
flour
egg yolk
1 firm 3″ tomato
1 3″ onion
green pepper
12 pineapple chunks
1/2 cup “sweet and sour” sauce

Cut boneless pork into 3/4″ cubes. Season with salt and soy sauce. Roll in flour. Roll in egg yolk. Roll again in flour. Deep fry until done at 320 degrees (2-3 minutes). Cut tomato and onion into 8 parts. Chop green pepper into 3/4″ squares – color only.

When the pork is done, drain it. Using the same wok, brown onion and pepper in 1 tbsp. oil for 1 minute. Add in tomato and pineapple chunks, cook for 5 seconds. Add the deep fried pork and take away from the heat. Mix well and serve immediately.

“Sweet and Sour” sauce

Ingredients:
1 cup malt vinegar
1 cup sugar
1 1/2 tbsp. salt
1/2 cup orange juice
1/2 cup pineapple juice
1/2 cup tomato paste

Combine the above ingredients and bring to a boil slowly. Simmer for 10 minutes.

Adjust the seasoning for harmony and balance.

Add cornstarch to thicken.

I found this recipe online a year or so ago. It’s a really fine red curry. I went and picked up some real curry powders at an Indian market and that made it perfect.

INGREDIENTS:
1⁄2 kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay)
2 to 3 tablespoons oil
1 cup (3 medium) onions (fine chopped)
1 to 2 green chilies (slit, omit for less spicy, Thai or Indian chili peppers or serrano peppers)
1 tablespoon ginger garlic paste or 3⁄4 inch ginger, 3 cloves garlic minced
1⁄2 cup (2 medium) tomatoes (pureed or finely chopped)
1⁄4 cup yogurt (or 1 1⁄2 tbsp cashew butter or 12 cashews powdered & pureed with 1⁄4 cup water)

1. Heat 2 tablespoons of oil in heavy bottom pan. When the oil turns hot, add
   1 small bay leaf (or 1 sprig curry leaves)
   2 inch cinnamon piece
   4 cloves
   3 green cardamoms.
2. Add 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they turn golden.
3. Add 1 tablespoon ginger garlic paste. Make sure the onions turn golden before adding ginger garlic.
4. Saute ginger garlic for about 2 to 3 minutes or until the raw smell disappears completely.
5. Add 1⁄2 cup tomatoes (chopped or mashed or pureed). Also add 1⁄4 teaspoon turmeric and 1⁄2 teaspoon salt.
6. Next fry until the tomatoes turn completely mushy and the raw smell has gone.
7. Add 1 teaspoon red chili powder and 1⁄4 cup whisked yogurt (curd). Temper the yogurt by adding some sauce then mix it in slowly.
8. Saute on a medium flame until the mixture becomes thick and begins to smell good.
9. Add: 1⁄2 kg chicken (about 1 lb), 1 teaspoon garam masala powder, 1 teaspoon coriander powder, 2 tablespoons chopped coriander leaves or mint leaves.
10. Saute for 3 to 4 mins or until the chicken turns pale.
11. Cover and cook on a low flame for about 3 to 4 mins so the chicken absorbs the flavors. Meanwhile, heat 1 cup water in a separate pot. You can also microwave the water in a cup for 1 min.
12. Pour 1⁄2 to 3⁄4 cup hot water or as needed. Using cold water often makes the meat tough & hard.
13. Make sure you use just enough water to partially cover the chicken. Cover and cook on a low to medium heat until soft tender. It took about 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not cook on a high temperature.
14. Lastly check whether the chicken is done by pricking it with a fork. It must be soft and should fall off the bone easily. Taste the curry and add more salt if need. Also add 1⁄2 teaspoon more garam masala if you feel the curry is low on flavor.
15. When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until you serve.

Here’s an easy overnight recipe for delicious oatmeal. Yummy and filling on a cold morning. I make this and the rice on the weekends during the Fall/Winter/Spring.

Ingredients:

2/3 cup Steel cut oats
2/3 cup of any or all: whole grain wheat, millet, barley, flaxseed, etc.
1/3 cup Raisins, cranberries, blueberries
1/3 cup Walnuts (optional)
2-3 tbsp Sugar/Brown sugar/honey
1-2 tbsp Butter
1 tsp Cinnamon
1 tsp Pumpkin pie spice
1/4 tsp Salt
1/8 tsp Vanilla
2/3 cup Milk
4 cups Water

Preparation:

Mix all the dry ingredients in crockpot. Add butter, vanilla, milk and water. Stir.
Cook on low for 6-8 hours, or high 2-4 hours.
Depending on the crockpot, it may stick to the sides-I tend to scrape it off periodically after 4 hours or so and mix in.
Serves 4-6.

Note: if you use whole grain wheat, it may need to be pre-cooked: simmer for about 45 minutes or microwave for about 25 or until the grains are plump and soft.

This is a recipe for rice with mixed vegetables. You can add other stuff as well-tofu, chicken, seasonal vegetables, kiriboshi daikon, etc. If you put the ingredients in the rice cooker before cooking you get takikomi gohan instead.

Ingredients:

2 measures rice
2 tbsp carrot
2 tbsp celery
2 tbsp shiitake mushroom
1 tbsp bamboo shoots
1 tbsp dried seaweed-wakame-reconstituted, sliced thin
1 tbsp green onion
1 tbsp bonito flakes
1/3 sheet of nori
1/2 tsp sugar
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp miso
Sesame oil to taste

Preparation:

Wash, cook rice with 2 1/2 measures of water.
Julienne all the vegetables except the wakame and set aside. Slice the green onion.
Mix the sugar with a little water and microwave until dissolved.
Add the vinegar and adjust until sweet and sour are balanced.
Add the soy until all 3 flavors are in balance.
Add the miso, microwave for 30 seconds and whisk until no more lumps of miso are left.
After the rice is done, reconstitute the wakame, drain and slice into strips.
Toast the nori over a burner.
Mix the bonito flakes with the rice, then the rest of the vegetables except green onions.
Add the miso mixture and stir.
Drizzle sesame oil, add the green onions, tear up the nori into small pieces and sprinkle over the top.
If you don’t use all the miso, put it in a coffee cup, add hot water and some of the green onions.
Serves 2-4.