automaticdoor: tropical drink (tropical drink)
[personal profile] automaticdoor
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?

nom nom nom, recipe mods added as we go )

Questions? Comments? Concerns?
steorra: Platypus (platypus)
[personal profile] steorra
I've been remembering recently what a simple and useful recipe scones are. They're a very versatile recipe, and I've made a post in [community profile] boilingwater giving my mom's basic recipe and outlining some of the various substitutions and variations that are possible. I thought for this community I'd try posting a version of the recipe that's stripped down to the bare minimum, to be as simple as possible. This is a cross between a variant of my mother's scone recipe and a biscuit recipe from the More with Less cookbook. I'm calling this version biscuits rather than scones because they use baking powder rather than baking soda and cream of tartar as leavening. They're drop biscuits because you drop them like cookies onto a baking sheet rather than rolling out the dough and cutting out the scones.

Ingredients
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter or margarine (or less; down to 2 tablespoons should be okay)
1 cup water

Instructions
Preheat oven to 425 degrees Fahrenheit (approximately 215-220 degrees Celsius).

Mix together in a bowl the flour, baking powder, and salt.

Cut or rub in the butter or margarine.

Add the water, and mix quickly to form a soft dough.

Grease a baking sheet. Use spoons to drop the dough like cookies onto the baking sheet.

Bake 10 to 12 minutes. Best served hot.

(Note: this is an unsweetened variant, because omitting sugar is simplest. For slightly sweet biscuits, add 2-3 tablespoons sugar before adding water. For more information about variations and substitutions, see my post on scones in [community profile] boilingwater.)
amadi: A bouquet of dark purple roses (Default)
[personal profile] amadi
Pros for this recipe:
  • Prep is relatively simple and quick.
  • No fiddly cutting or chopping, and no time standing over a hot stove or grill.
  • Can be prepped as much as 8 hours ahead of time.
  • Easily adaptable to various dietary needs such as egg-free or gluten free by substituting ingredients as needed.
To make this recipe you'll need:
  • The dexterity to crush crackers, spread mayo on (raw) fish, measure spices and sprinkle cracker crumbs onto fish with a spoon.
  • The ability to move a baking sheet into and out of a hot oven.


~20 Buttery Crackers (I used 3/4 of a sleeve of Town House) coarsely crushed, some crumbs, some larger pieces
1 tablespoon dehydrated onion flakes
1 teaspoon dried parsley
1/2 teaspoon (or to taste) granulated garlic
1 pound tilapia fillets
Salt & Pepper
~2 tablespoons Mayonnaise

In a small container or bowl, mix the cracker crumbs, onion flakes, parsley and garlic together until well blended.

Line a baking sheet with parchment paper/silicon mat/aluminum foil. Place the fillets on the baking sheet and dry each piece by patting with paper towel. Salt each fillet lightly and pepper to taste.

Spread each fillet with a very thin coating of mayonnaise. Cover each fillet completely.

Using a spoon, sprinkle the crumb topping over each fillet, covering completely in a generous coat. (You will have crumb spill over around the fish. That's okay, it'll taste good too.)

Refrigerate uncovered or very loosely covered, for at least two hours.

Bake for 13 minutes in a preheated 350° F/175° C oven.

If a crispy crust is desired, switch the fish to the broiler/switch the oven to broil for no more than 2 minutes at the end of the baking. Enjoy!

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