Ingredients
1 1/8 cups warm water
3 cups all-purpose flour
1 tsp salt
1 tbs peanut oil
1.5 tsp sugar
1.5 tsp yeast
Have I been using food as a substitute for thought?
1 1/8 cups warm water
3 cups all-purpose flour
1 tsp salt
1 tbs peanut oil
1.5 tsp sugar
1.5 tsp yeast
This is a modification to the banana, apple, oatmeal muffins. It was well received.
Ingredients:
2 eggs
3/4 cup milk
1/4 cup peanut oil
1 cup oatmeal
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
3 medium apples finely diced
Preheat oven to 425 convection bake. Butter muffing tins.
Mix wet ingredients and dry ingredients separately.
Mix together, then fold in apples. Bake for 22 min, cool 5 min in pan.
From The Greens Cook Book by Deboroh Madison.
Serves four to six.
Rinse the wild rice and soak it in water for 1/2 hour; then drain. Add 4 cups fresh water and the salt and bring to a boil. Cook covered at a simmer until the grains are swollen and tender but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly.
Preheat oven to 350 F. While the rice is cooking, toast the hazelnuts in the oven 7 to 10 minutes or until they smell toasty. Let them cook a few minutes, then rub them in a kitchen towel to remove most of the skins. Don't worry about any flecks of skin that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large.
Rinse the currants in warm water and squeeze them dry, then cover them with the orange juice and let them soak until needed.
Prepare the vinaigrette. Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.
Add soaked currants and the fennel to the warm rice and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice along with the hazelnuts and toss. Season with fresh ground black pepper and additional salt if needed and serve.
Recipe from COOKIE + kate
Made this for Emma during Covid, doing it again for her birthday.
1 pound black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4-5 garlic cloves, mashed but whole
2 celery stalks
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon freshly ground black pepper
2 teaspoons salt (easier to add later than take away)
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
Soak the black beans overnight in a large pot with 10 cups of water.
Add the next five ingredients to the beans and bring to a boil. Lower the heat to medium and simmer for 1 hour, check regularly and skim the foam that forms on the top.
To make the sofrito, warm the remaining olive oil in a large skillet over medium heat. Add the remaining onion, green pepper and garlic and sauté for about 5 minutes till soft. Add the bay leaf, cumin, oregano, black pepper and salt and cook for about 2 minutes more.
Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.
Substituted 3 Tbs IPA vinegar for vinegar and white wine. Delicious.
Serve as soup, over white rice or as a side dish to just about anything. I like to cook it sloowww. Better the next day.
Makes 8 servings.
Slightly modified from Napa Cabbage Salad By Jacques Pepin Step . Too garlicky for some, but we love it. Leftovers keep well for a day or so.
INGREDIENTS
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons Dijon-style mustard
1 tablespoon red-wine vinegar
1 tablespoon soy sauce
3 tablespoons peanut oil
1 firm head Napa cabbage (about 1 pound)
PREPARATION YIELD 6 servings
Step 1 Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
Step 2 Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
I added radish and roasted scallions
Preheat oven to 425F.
Wrap the salmon in parchment in a shallow pan, adding the following on top: mint, parsley, tomato, capers, zest of 1 lemon, leek, salt, pepper and evoo.
Cook for 20 min.