zdashamber: painting - a frog wearing a bandanna (Default)
[personal profile] zdashamber
I found this in "The Blender Cookbook" from 1961, but I think it's better unblended. Since it all gets simmered, I don't see any reason why it couldn't start from frozen prechopped stuff. I like potato skins when baked or mashed, so why not when boiled?

It's one of the simplest recipes I love, and I think it only involves peeling/chopping, assembling, and then eating once the simmering is done. There is a lot of flavor for so few ingredients.

__Ingredients__

-2 medium potatoes, peeled and sliced
-1 medium onion, sliced
-1/2 pound (~1/4 kg) fresh spinach
-3/4 cup (180 ml) water
-2 chicken boullion cubes
-1/8 tsp pepper

__Instructions__

Simmer for 15 minutes

They also suggest adding 1 tsp salt and 1/8 tsp nutmeg, but I think the chicken stock/boullion is salty enough, and I'm not a fan of nutmeg. They suggest blending when it has simmered and then adding 1 cup cream, but when I tried, that seemed to unnecessarily mash the flavors. Their other suggestion is to chill the blended potage and serve it with a sour cream topping. It's supposed to serve 6, but my recollection is that it serves 2. Maybe I usually make it smaller. I've tried it with veggie stock, and that is also tasty, though I like it less well. I upped the number of boullion cubes from 1 to 2 since more is better there, IMO.
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.)
steorra: Platypus (platypus)
[personal profile] steorra
This is pretty much the only tofu recipe I use; there was another one I used before I found this one, but it used many of the same flavours while taking much longer to make. This is nice and simple.

Ingredients:
Oil (probably about 2-3 Tbsp, but I don't measure)
Onion, chopped (about 1/4 to 1/2 an onion, depending how big the onion is and how much onion you like)
Garlic, sliced thin (1-4 cloves depending on taste and clove size)
1/2 c. sliced mushrooms (optional, but I think it's much better with)

1 tsp ground ginger [1]
1/4 c. tamari soy sauce
1/2 c. water[2]
1 block tofu, cubed [3]

Instructions
Heat oil in pan. Sautee onion, garlic, and mushroom in hot oil until the mushrooms and onions are more or less cooked. Add tamari, water, ginger, and tofu. Simmer until tofu has had a chance to absorb some flavour, probably about 15 minutes or so.

I usually serve it on rice with vegetables on the side to make a complete meal. The sauce from the tofu can be used as a sauce on rice.

Notes
[1] Or, if you're more ambitious than I usually am, fresh ginger finely chopped; it might be best to add fresh ginger in the sauteeing stage.
[2] The original recipe I'm basing this off of calls for 1/4 c. water and optionally 1/4 c. sherry or wine. I've never tried it with sherry or wine, but it seems to need to be replaced with water rather than just omitted.
[3] The original recipe calls for 1 pound (454 g), but the blocks I typically get are only 14 oz (397 g); I suspect anywhere in a similar range would be fine.
steorra: Platypus (platypus)
[personal profile] steorra
As I mentioned in my first post in this community, one of my major struggles with cooking is coordinating cooking and shopping. This is a recipe I find useful because all its ingredients don't go bad quickly, and therefore are easy to keep in stock, so I can make it even if I haven't planned ahead of time and gone shopping. Other things I find useful about it:
-It's vegan, and so is useful for the times when I need vegan recipes.
-It makes a large pot of food, so there are lots of leftovers which serve well as reheatable meals.
-It freezes tolerably well in single-serving-sized containers.
-Combined with vegetables on the side, it makes a complete meal.

It does have disadvantages; here are some obvious ones. It takes quite a while from start to finish. (It looks like it ought to take about an hour, but it usually takes me at least an hour and a half, and I prefer to budget two hours.) It requires considerable standing at the stove and stirring the frying onions and garlic.

I don't know if it will be appropriate to anyone else's needs, but here it is:

Moudjendra
(Lentils and Rice from Cyprus; adapted from Madhur Jaffrey's World Vegetarian)

Ingredients:
2 c. dry brown/green lentils
1 c. long-grain white rice
1 1/2 t. salt
7 c. water

7 T. olive oil
1 medium to large onion
1/4 c. lemon juice
3 cloves garlic

Instructions:
Combine lentils and water in a large pot. Bring to a boil. Turn heat down and simmer for 25 minutes. Add rice and salt and stir them in. Bring to a boil again. Turn heat back down and simmer for 25 minutes more. Mix lemon juice in.

While the lentils and rice are cooking[*], cut the onion in half lengthwise and then slice it into thin slices. Slice garlic cloves thinly. Heat olive oil in a frying pan and add onions and garlic to hot oil. Stir and fry until onion is medium brown.

Pour onion mixture over lentils-and-rice mixture and stir it all together. Ready to eat!

[*] I still haven't figured out exactly when in the cooking process it works best to start on the onions and garlic. If I start chopping them as soon as I put the lentils on to cook, they're done well before the lentil-rice mixture is ready. If I start chopping them after I add the rice to the lentils, the lentils and rice are done considerably before the onions are sufficiently fried. The latter is preferable to the former, but it would be nice to get them done at almost the same time. The details of timing will of course depend on how fast you chop things.

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