automaticdoor: tropical drink (tropical drink)
[personal profile] automaticdoor posting in [community profile] cookability
This is from the Cooking For People Who Don't carnival. It's a rice noodle and egg soup that is gluten-free and can be modified to be veggie/entirely vegan. (So, basically like a slightly more sophisticated version of ramen noodles with an egg cracked in...) It's really low-spoons. Recipe is written for total beginners.

time: 2 minutes pouring broth and assorted other things into a pot and giving it a good stir/turning the burner on
about 15-20 minutes while it gets good and heated and boiling [you can go do other things during this time]
about 8 minutes of noodles cooking (and if you're adding eggs, stirring eggs during this time)
about 3-4 minutes of adding eggs and letting them cook through
total time: 28-34 minutes if recipe isn't modified, of which 15-20 minutes can be spent elsewhere, so a total of 13-14 minutes spent at stove (spaced out)

spoons: (without recipe modification) lifting a soup pot onto the stove, putting things into it, stirring to combine ingredients for broth, stirring occasionally when noodles are added, stirring eggs together, having the coordination to pour eggs into the pot with one hand while stirring the pot with the other

ingredients: broth (chicken or veggie), rice noodles, flavorings for the broth (I use ginger paste, black pepper, sriracha sauce, powdered mustard and gluten-free soy sauce but these are just suggestions!), eggs (could be optional or replaced with chopped tofu)

cooking implements: (without recipe modification) soup pot, large spoon to stir/serve soup with, small bowl for egg whipping, something to whip the eggs with, a small spoon if you're trying to get ginger paste out of a jar or alternately a knife and cutting board/maybe a microplane grater if you're being fancy and using fresh ginger root?

Heat chicken stock (or veggie stock!) with a few dashes of GF soy sauce (or regular if that's not a problem for you), a spoonful of minced ginger or ginger paste, a dusting of black pepper, a shake of powdered mustard if you have it, and a few squirts of sriracha (rooster sauce, hee) to taste. NOTE: You can eliminate any of those flavorings if you don't have them or don't like them, but they're really good in combination. Use a good-sized pot and enough chicken stock to feed the number of people you're serving. You want about 1-2 cups (~1/4 to ~1/2 L, 8-16 fl oz) per person, depending on how hungry you are. Make sure your pot can hold all the stock! Bring to a boil. Generally, that can be accomplished with your burner on medium-high.

Put in rice noodles from a packet. In the US, they're sold in the international section of the supermarket or at any East Asian grocery store. Use about an inch/2.5 cm in diameter worth of noodles per person. As in, if you're holding the noodles in a bundle in your hand, the diameter of the bundle is the measurement I'm talking about. Let these boil for about 8 minutes or so. Watch them. You don't want them to get mushy. After about 6 minutes, you might want to start trying them to see if they're to your taste.

Non-vegans: During the first 6 minutes the noodles are cooking, get out 1 egg (or 2 if you're super hungryyy) per person and crack them into a small bowl. Use a fork, whisk, chopsticks, or something else to whip them up until they're all combined, as though you were making scrambled eggs. The whites and the yolks should be totally together and you shouldn't be able to see what's what. If you can't stir and pour at the same time, don't do this step! But do get the eggs out.

Okay! Now your noodles are probably done. Quick, turn down your burner to low! (Vegans, this is where you probably want to add in your tofu to get it heated up and nommy. I'm not a big tofu person, so I'm not sure how long it should be in there. Maybe Google or look on the packet or someone else please comment?)

For non-vegans: Now comes the trickiest part of the whole thing. Don't worry though. You're going to be just fine. Have a spoon in one hand, a long handled spoon like a ladle or wooden spoon or the spoon you're going to use to scoop it out preferably so that you don't get a steam burn, but whatever works. You could even use a long knife as long as you were careful not to scrape your pot or a stick from the backyard that you sterilized or whatever. Just something to stir your pot with that's going to keep your hand high enough out of the steam so you won't get hurt. Use your stirring implement to get the soup stirring. Make a sort of whirlpool thing. Not so stirry that it splashes over the side, but good and stirring. Now, slooooowly pour your egg in. (If you think you're going to have trouble pouring out of your bowl without getting it all over the place, maybe put it in something with a spout like a liquid measuring cup first.) Keep stirring while you pour!

In the event that you want egg in but cannot stir like that: You have two options. You can crack the eggs in as though you were poaching them (in which case don't whip them first!) OR you can slowly pour them into the soup while stirring in a slow sort of figure-8 pattern which will get you long strands which are quite tasty. I prefer not to do that because then they get tangled with the noodles, but you might want that!

Once you finish pouring/cracking, let it simmer for about another minute (or 2-3 minutes if you're poaching) and then take it off the heat. You will have what looks suspiciously like rice noodles combined with a sort of egg drop soup! That's what it is.

If you have extra spoons and want to make it fancy:

Things that would be good as a garnish raw or that you could add in to cook right after you turn down the burner: thinly sliced white mushrooms (I believe in rinsing them first. Not everyone does. Go with your heart/how grungy they look?); thinly sliced green onions

Thing that would be good as a garnish right before eating after it's in your bowl: cilantro (if you like it, I know this has divided families and ruined friendships)

Thing that you could add if you're intermediate/advanced in the kitchen using the broth as a way to poach it before the noodles/egg business: thinly sliced chicken strips (or maybe other meat?)

Questions? Comments? Concerns?

Date: 2012-02-08 01:34 am (UTC)
subluxate: Sophia Bush leaning against a piano (Default)
From: [personal profile] subluxate
I'm going to have to try this sometime. It looks amazing.

Date: 2012-02-08 02:29 am (UTC)
lucidscreamer: Death of the Endless smiling and saying peachy keen! (Peachykeen!)
From: [personal profile] lucidscreamer
Awesome! I am newly gluten free, after having reached the point of "why is everything I eat trying to kill me??", and actively seeking out GF recipes and cooking tips. Thanks so much for this!

Date: 2012-02-08 08:39 am (UTC)
killing_rose: Abby from NCIS asleep next to a caf-Pow with the text "Goth Genius at Work" (Abby)
From: [personal profile] killing_rose
Do you know the easiest peanut butter cookie recipe yet? Also, I know I've posted a couple recipes at omnomnom that are staples in our house, and more than halfway awesome. I thiiiink I've posted stuff here too. (And gluten and soy free and a lot of the earlier ones are dairy free too.)

(I only ask because that cookie recipe saved my ass for months when I was still too sick to function because dining services really didn't begin to figure out where one finds flour.)

Ignore me, by the way, if you don't want someone chiming in with their two cents--I totally understand. :)

Date: 2012-02-15 08:15 am (UTC)
killing_rose: Raven/corvid in the frozen surf (Default)
From: [personal profile] killing_rose
Flourless Peanut Butter Cookies

One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.*
*Recipe and write up cribbed completely, words and all, from the blog glutenfreegirl, as I cannot summon up the sanity to dig through my journal to find the damned recipe as I wrote it up.

Another possibility is black bean brownies, which sounds nasty but taste fantastic and have thus far fooled five year olds (my boss's offspring is picky, to boot, and Particular) and my entire household, one member of whom has been known to say, "...why did you add ginger?" to something that no one else even noticed had 1/8 of a teaspoon of said ginger.

Stews and such are fantastic as low spoon recipes if you have enough spoons to start the food and put it away later.

And rice cookers? Totally awesome and helpful for spoon saving, if it's an option. Rice! Quinoa! Lentils! Soups!

~totally has 17 different gluten free flours in her cupboard, and no time or energy to play with them most months~
Edited (As I would prefer *not* to plagarise from someone.) Date: 2012-02-15 08:18 am (UTC)

Date: 2012-02-08 06:41 pm (UTC)
lucidscreamer: Yul Brynner as Pharaoh Ramses (Default)
From: [personal profile] lucidscreamer
I do! Someone reminded me of it and I realized that I'd been baking GF cookies for years and never thought about it. lol I'll look for those recipes. Thanks!

I don't mind. At this point, I need all the helpful advice I can get.


cookability: A photo of a set of metal measuring spoons. (Default)
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