8/31/14

Sucre à Crème, or Caramel Sauce

 Simple and quick to make, this sauce popular in Canada’s francophone kitchens is delicious on ice cream or pancakes or poured over a piece of chocolate cake that hasn’t been iced.

1 c cream
1 c brown sugar
dash salt

Bring to boil over medium heat. 
Boil two or three minutes. 
Remove from heat.
Cool. 
Add:

1 tsp vanilla
1 drop mapeline (or any maple flavouring).

Refrigerate.



8/30/14

Simple Baked Beans

It's a cool day in the Saskatchewan parkland, perfect for setting a pot of beans into the oven.

2 c dry white navy beans
6 c water (4c if using slowcooker)
1 tsp salt
1 c chopped onion
¼ c brown sugar
½ c molasses
1 tsp dry mustard
1 tsp salt (optional)

Soak beans overnight in water. 
Add first amount of salt to undrained beans; bring to a boil, cover and simmer about 30 minutes.
Add remaining ingredients, cover and bake 7 hours at 250F.

Uncover for the last 30 minutes.


I made these earlier this week but they were quite a bit darker than the beans in the photo so I must've added more molasses. I like my beans dark, what can I say. The heart wants what it wants.

8/29/14

Slush

A favourite drink for summer gatherings.

Dissolve 1 c sugar in 1 c hot water.
Add:

1- 12oz can frozen orange juice concentrate
1- 12oz can frozen lemonade concentrate
6 c cold water
1- 26oz vodka, gin, or white rum


Freeze. 
Spoon glass ½ full slush and fill with 7-Up.

8/28/14

Carolyn's Greek Salad


1 long English cucumber, diced
15 cherry tomatoes, halved (or any tomato, of course)
½ green pepper, chopped
4 black olives, sliced, or 8 whole
lettuce (optional), torn into bite-size pieces

Combine first 5 ingredients.

Mix in separate container:
1 tsp olive oil
1 tsp lemon juice
½ tsp oregano

Toss with salad.  Add:

½ c feta cheese, crumbled or diced.


Toss again, and serve.

8/27/14

Granola

Here's another one where you might like to decrease the ingredients by half the first time you make it, so you don't end up with a large amount of cereal you don't really like. At our house, this granola is a staple; we eat it for breakfast, and we eat a bowlful for a snack any time of day. It's very filling; a person with my appetite—somewhat small— will only eat about half a cup at a time. I make it in large batches so it lasts a month, if we're lucky.

16 c rolled oats
3 c unsweetened coconut
3 c wheat germ
3 c nuts and seeds (sunflower, sesame, walnuts, almonds - mixed, or whatever is on hand)
1-and-1/3 c vegetable oil
2 c honey
1/2 c water
1 tb salt
3 tsp vanilla
3 c raisins

Stir vanilla and salt into wet ingredients and pour over dry ingredients (except raisins) in a large bowl. 
Mix well and spread onto two cookie sheets or large pans (cake pans and roasters have high sides and are thus less messy) and bake at 300F for 40 to 60 minutes, stirring every 15 minutes or more often if you smell burning. 
When oats are lightly browned, remove granola from oven (or to crisp it up more, leave it in the turned-off oven) and cool before adding raisins. 
Store in airtight container.
The granola can be kept in the freezer, too.




8/26/14

Spanish Beans

In our house, this is a main course. We might have a green salad with it, but often it's a standalone. It's got vegetables in it, after all.
Others might prefer it as a side.

1 c chopped onion
1 c chopped green pepper
2 tsp chopped garlic
1-and-½ tsp ground cumin
1 tsp dried thyme leaves
½ tsp crushed red pepper (I used cayenne)
1 bay leaf
1 tb olive oil
1 c brown rice
3 c diced tomatoes
3 c cooked black beans (or one large can)
2 c water
1 tb apple cider vinegar
½ tsp black pepper

Sauté first seven ingredients in oil about 5 min. 
Add remaining ingredients, bring to boil, then simmer, covered, till rice is tender (about 45 min).

Ready to simmer for 45 minutes and cook the rice.

For extra flavour I sauté the uncooked rice as well as the onion, pepper and garlic. I also mix wild rice in with the brown rice. 

8/25/14

Curried Cauliflower

1 head of cauliflower, broken into florets
12 cloves of garlic, peeled
4 tsp curry paste (make it from scratch or buy it)
1 tb cooking oil (sesame oil is most delicious)
1 tb lime juice OR 2 tb lemon juice
1/4 tsp salt
plain yoghurt (optional)



Preheat the oven to 400F. 
In a large bowl combine curry paste, oil, lime juice and salt.
Toss the mixture with garlic and cauliflower until thoroughly coated.
Arrange the cauliflower and garlic on a lightly greased baking sheet and put it in the oven for 45-60 minutes. Check every 15 minutes or so, rearranging the cauliflower to prevent overcooking.
Remove the cauliflower and garlic and transfer to a bowl.
If you desire, mix a couple spoonfuls of plain yoghurt in. It will give the dish a creamier, milder taste.

Thanks to the Palinode for this one, which is in regular rotation at our house.

I have actually burnt the cauliflower by not checking it at intervals, but I still liked it. 



8/24/14

Almond Squares

These don't sound like anything special, you say? You won't, after you've tasted them. They are my "special occasion" go-to.

1½ cups flour
3 tb icing sugar
¾ c butter

Mix as for shortbread, put into 9x12 pan and bake 15 minutes at 350F.

Topping:
4 tb butter
1 c brown sugar
1 c slivered almonds
1 tsp vanilla
½ c cream


Put in double boiler or heavy saucepan and bring to a boil; boil for 3 minutes. 
Remove and pour on baked bottom. 
Bake another 20 minutes.

This recipe came by way of my sister Karen. 

8/23/14

100% Whole Wheat Bread

It's cool (if not cold) here in Saskatchewan today. And it's Saturday. Possibly there is no better day to bake a batch of bread. What do you say?
This recipe contains no white flour, sugar, eggs or dairy.
People sometimes find that hard to believe, probably because most breads sold as "whole wheat" contain some white flour to keep the loaves larger and lighter.
For those who aren't old hands at baking bread, I have gone into a lot of detail with this recipe. Do let me know how it goes for you! Just be sure to heed the instructions that I am adamant about, because these are the ones that matter most when you aren't "cheating" by adding white flour: Don't skimp on the kneading time, and don't add flour to dough or hands while kneading, and not while you're shaping the loaves either. Also, it should go without saying that the fresher your flour, the better.
Also, if this is your first time baking bread, you may want to cut the ingredient measures in half and just make three or four loaves. Still -- knead 15 minutes, and don't add extra flour while doing so or at any other time.

This is the best toasting bread, ever, when it has sunflower and sesame seeds.

2 tb salt
4 tb Fermipan instant yeast
20 c whole wheat flour
10 c warm water
2/3 c oil
1/2 c pure maple syrup (or 1/3 c honey)
4 tb lemon juice (if using organic flour; lemon juice is a dough conditioner)
1 c sunflower seeds (optional)
1 c sesame seeds (optional)

Mix dry ingredients, except seeds, in very large bowl. Warm liquids to lukewarm, then mix into dry ingredients. Knead for 15 minutes. Don’t skimp on the kneading, and don’t add flour as you go. Dough will be sticky, which is as it should be. Just keep taking it off your fingers and kneading.

If you're adding the seeds—and you should, they're delicious—add them gradually after the first 15 minutes of kneading. Knead only long enough to spread them through the dough. If you add them at the beginning of the 15-min. kneading process, they are going to rip and tear your dough.

Cover bowl with damp dishtowel and set in a warm place to rise for 1-and-1⁄2 hours. A good place is in your oven with just the oven light on, but put a rolled-up dishtowel in the door so it doesn’t close tightly. A too-warm place isn't good for the first two rises.

At the end of the first rise, gently press air out of dough, cover bowl with damp cloth again, and let rise in oven again for 45 minutes. Grease 6 or 8 loaf pans with margarine or butter. Don’t use oil, as the bread will stick to the pans if you do.

Put a small bowl of warm water on the table or counter. You will be dipping your hands into this as you work with the dough. You will be tempted, and your mother may say, as mine did, "You can't use water! Use flour!" But do not add flour to the dough or put flour on your hands, as this will result in a heavier bread. Spread the water thinly on the table or counter where you will shape dough into loaves. Spread water again, whenever necessary.

Divide dough into 6 (or 8 if you want smaller loaves; the slices are quite filling) equal portions and work with one at a time. Gently flatten dough to get air pockets out, and fold it in on itself, one quarter at a time,  from the outer edges to the centre(ish), pressing out the air as you go. Then gently shape the loaf into a round with a flat bottom, using your palms. Set on the counter beneath damp dishtowel and let “rest” for 10 or 15 minutes, until dough flattens a little.

Again, press air pockets out of dough gently. Dough won’t be too thin; around an inch thick. Roll dough into loaf shape from one edge to the other, carefully pressing out air pockets and then tucking the ends under the loaf before setting it into pan. Press dough gently down, if necessary, till each end touches the end of the pan.

Set in warm place, covered with a damp teatowel, to rise for 30 minutes; this is called "proofing" and requires a slightly warmer location. (I put an oven rack on top of the stove, set the oven to 375F, and let the loaves sit there while the oven preheats). Then bake for 45 minutes in centre of oven.

When baked through, loaves will be nicely browned on top, will pop easily out of pans, and will make a sharp sound when you crack the bottoms with your knuckle. Ovens vary; you may wish to bake your bread an extra 10 or 15 minutes, but no more. Remove immediately from pans and cool on rack.

The outside of the loaves will feel cool when the inside is still moist, but the heat and moisture from within will result in a soggy loaf if you put the bread into plastic bags before they’re cool all the way through. Wait at least four hours.


* For detailed instructions and illustrations on baking a variety of delicious breads with only whole grain flours, see The Laurel's Kitchen Bread Book.

8/22/14

Cheese Soup

The homemade vegetable broth is thick and central to this soup, but well worth the time and effort it takes to make it. A good kitchen project for a weekend, and I will be posting other recipes that use the broth.

2 tb butter
1 small onion, chopped
1 small carrot, finely chopped
2 cups homemade vegetable broth (see below)
2 cups light cream or milk
dash of Tabasco sauce
¼ tsp black pepper
2 c grated cheddar cheese
2 green onions, chopped

Melt butter in heavy pot and sauté onion and carrot till tender but not browned. 
Add broth, bring to boil, cover and simmer 10 minutes. 
Add cream, Tabasco and pepper, and bring to boil. 
Remove from heat and stir in cheese till melted. 
Top with green onions and serve.


Vegetable Broth

½ c vegetable oil
4 carrots, diced
4 celery stalks, diced
3 large onions, chopped
6 medium-sized potatoes, diced
3 turnips, diced
3 cups parings from scrubbed carrots, potatoes, turnips, parsnips if available
3 quarts water
2 bay leaves, crumbled
1 tb salt
½ tsp pepper
small bunch parsley

Heat oil in large heavy pot and sauté vegetables for 20 minutes, stirring often.
Add remaining ingredients, bring to boil, covered partially, and simmer for 2 hours.
When cooled, put through fine sieve or run through blender. 
Cool, chill and freeze in pints or quarts. Makes about 5 quarts.

* from The Natural Foods Cookbook



8/21/14

Curried Eggs

We like to have this for lunch or supper.

½ c chopped onion
4 tb butter
3 tb flour
2 tsp curry powder
1 tsp salt
2 c milk
8 hard-cooked eggs

Sauté onion in butter till golden. 
Remove from heat and blend in flour, curry powder, salt and milk. 
Stir constantly over medium heat, let sauce thicken and boil one minute. 
Add hardcooked eggs, quartered lengthwise, and heat through. 
Heavenly eating on hot waffles, toasted muffins or hot buttered toast.

Reprinted from Eat, Drink and Be Healthy: the Joy of Eating Natural Foods, by Agnes Toms


8/20/14

Frances’s Eatmore Bars

I don't know about you, but I love Eatmore bars. And these are actually better than the commercial variety. Hard to believe that's possible, isn't it!

¼ c molasses
½ c peanut butter
½ c honey
1 c chocolate chips
10 large marshmallows
1 c salted peanuts, crushed
3 c Rice Krispies


Melt first three ingredients, bring to boil, add next two ingredients, stir till melted. 
Add peanuts and Rice Krispies. 
Press into small cookie sheet or pan and cool.

8/19/14

Green Bean Extravaganza

Here in Saskatchewan, it's bean-pickin' time! And this dish is an absolutely fabulous way to prepare them. It's all about the butter. Or is it the herbs? Or maybe the onion. Definitely the sunflower seeds. Just try it. 

1/4 c butter, softened
1/2 tsp dried marjoram
1/2 tsp dried basil
1 tsp chopped parsley (or 1/2 tsp dried)
1 tsp chopped chives
1/8 tsp dried savory
1/8 tsp dried thyme
1 lb green stringbeans
1 small onion, chopped
1 clove garlic, finely chopped
boiling salted water
1/4 c sunflower seeds
salt and pepper

Mix first 8 ingredients together.
Wash beans, remove ends. 
Put onion and garlic in boiling water (just enough to cover the bottom) in a large frying pan. 
Add beans, cover, and cook at medium heat until crisp-tender (about 8 minutes).
Pour off excess liquid.
Add the herb butter and sunflower seeds and mix. 
Add salt and pepper to taste and toss over medium heat for 1 minute.

* original recipe, probably with a different name, from The New Natural Foods Cookbook



8/18/14

Cath's Marinated Pasta Salad

1 large pot mixed macaroni, cooked, drained, rinsed and cooled
3 c broccoli, broken into bite-sized florets
½ c chopped onion
¼ c grated Parmesan cheese
1 tin of ham or turkey flakes
½ c oil (not olive, as it will harden in fridge)
½ c vinegar
½ tsp garlic powder
1 tsp lemon juice
1½ tsp dry mustard
½ tsp sage
½ tsp cayenne pepper
2 tsp dill


Combine wet ingredients thoroughly, pour over dry ingredients, mix and refrigerate.

8/17/14

Lentil-Herb Soup


1 cup dry lentils, rinsed 
1 onion or 3 green onions, chopped and sautéed
5 c water 
1 carrot, grated
1/8 tsp oregano
¼ cup chopped parsley
1/8 tsp thyme
¼ cup oil
1 tsp salt, or to taste
2 tomatoes 


Sauté veggies in oil and add remaining ingredients.
Add 1 or 2 chopped tomatoes or a small can of whole tomatoes. 
Bring to a boil, reduce heat, cover and simmer for 45 minutes or until lentils are tender.

This simple, tasty, nutritious recipe came my way via my dear friend Luanne, a.k.a. Skip-to-My.

As a variation, I added 2 tb paprika to the broth, and at the end I stirred in fresh spinach and a cup of chopped olives. Thanks to Post Punk Kitchen for the excellent idea. You can also sauté some chopped celery along with the onions and carrots. Anything goes!


8/16/14

Berry Liqueur

   
Put 3 cups of chokecherries (or other berry of choice) and about 1 cup of sugar, depending on the tartness of the fruit, into a quart sealer. 

Fill with vodka. 

Seal and shake to dissolve sugar. 

Leave on cupboard for two weeks, shaking once a day. 

Drain liquid off berries, and enjoy!




With thanks to my sister Karen for this recipe. It makes a delicious treat.

8/15/14

Sue's Killer Cole Slaw

Perfect for these sweltering summer days! 

½ cabbage, chopped
5 stalks green onions, chopped
¼c slivered almonds
¼c sunflower seeds (or sesame seeds)(or both)
1 package Ichiban noodles

Dressing:
¼c white vinegar
¼c salad oil
seasoning package from noodles


Toast the nuts and seeds in the oven at a low heat before adding to the cabbage.
Don't go cooking the noodles, oh no! Crush them up in the package and add them to the cabbage and onions. The dressing will soften them just right. This salad can sit covered in the fridge for a while before serving, but doesn't have to.

Serves 6.

Sue, another fine cook whose recipes have become standards in my household over the years, likes to use two seasoning packages to double the flavour. I often add extra nuts and seeds, too. You can't really go wrong.

8/14/14

Whole Wheat English Muffins


The weather forecast is for it to "feel like" 40C today, so there will be no baking going on in this house! But maybe where you are ... ? 



1½ c warm water
2/3 c plain yogurt
½ c milk powder
1 or 2 tb honey
3 tb veg oil
1 tsp salt
1 tb yeast
5 or 6 c whole wheat flour
cornmeal

Combine first 7 ingredients and let rest 5 mins.
Beat in flour slowly until dough is soft and  kneadable. 
Knead 5 minutes and let rise, covered in a warm place, for one hour. 
Punch down and pat out to a half-inch thickness on floured surface. 
Cut into 3- to 4-inch rounds using a tuna can or a glass.
Place muffins on cookie sheets liberally sprinkled with cornmeal. 
Sprinkle muffin tops with cornmeal and place another cookie sheet on top of the muffins, so it rests directly on them.

Let rise ½ hour and bake at 375F about 45 minutes.

8/13/14

Frozen Hashbrown Concoction

I was making Tomato Pepper Salsa yesterday and wanted something quickish for lunch, so I sautéed some chopped green onions and garlic for a few minutes, added a bag of frozen hashbrowns, threw in leftover sausage cut into coins and the steamed carrots they'd been stored in the fridge with, seasoned the lot and steamed slowly, covered, at the lowest heat for an hour or so, till the hashbrowns were cooked through.

Alone, this dish was bland. But with a big scoop of the salsa still warm from the pot ... ooh la la!


8/12/14

Tomato Pepper Salsa

8 c chopped tomatoes
4 c green and yellow peppers (green alone is fine too)
1 c red peppers
2 c onions
1 c jalapeno peppers (about five peppers)
4 cloves garlic, chopped fine
1 tsp oregano
2 tsp paprika
1 – 5½oz can tomato paste
1 tb salt
1 c apple cider vinegar
2 tbsp sugar

Chop veggies, throw everything in a large pot, simmer uncovered about two hours, stirring often, until desired thickness. 
Cool. 
Makes plenty and freezes well.
Leave jalapeno seeds in for hotter salsa. 

Jalapeno pepper juice will burn your skin and  eyes. 
Be careful! If you get it on your skin, soak in milk.

*Another recipe from the wonderful cook, Cathy R!


8/11/14

Moroccan Chicken Stew

1 and 1/4 lb. boneless skinless chicken (dark meat can give it a bit richer flavour instead of chicken breast meat but both are good), cubed
3 small onions, thinly sliced
2 c water
1 tb minced gingerroot(1to 1 1/2 tsp dried)
1 tsp each turmeric, cinnamon and sugar
1/2 tsp saffron (optional)
1 large sweet potato, peeled and cubed (cook it partially first and then peel as it is much easier and then put in near the end so it isn't mushy)
4 carrots, cut into chunks
1 c canned or cooked chickpeas
1/4 c dried currants
1 tb lemon juice
1 small zuccini, cut in chunks
2 tb each chopped parsley and coriander
salt and pepper to taste

      Cook chicken until browned on the outside (or use leftovers), remove from pan and reduce heat. 
Cook onions. 
Add water, ginger, turmeric, cinnamon, sugar and saffron. 
Add sweet potatoes (wait if you have pre-cooked them) and carrots. 
Cover and simmer about 20 min. until veggies almost cooked.
Add chickpeas, currants and lemon juice (at this point, you can remove and store in refrigerator for up to 8 days).
If you want to finish, add zucchini and chicken (also pre-cooked sweet potato) and simmer for about 10 min. until veggies are tender.

Add parsley and coriander and serve over couscous or rice or just eat as a stew. Add some 
hot peanut sauce to add even more zip.

*Recipe courtesy of Cathy R, Saskatoon

8/10/14

Joan's Spicy Ginger Noodles

Mix:
1/3 c soya sauce
¼c white wine vinegar (red wine vinegar is also good)
1 tb chili powder
1 tb sugar
2 tb sesame oil
4 cloves garlic, finely chopped
¼ c vegetable oil
2 tsp chili flakes (optional)
1-inch chunk fresh ginger, finely chopped

Toss with:
1 pkg cooked noodles (vermicelli, spaghetti, etc.)
2 large carrots, grated
4 green onions, chopped
peanuts – a couple handfuls
chopped lettuce (to taste)


Rinse and cool the noodles before you add the first mixture, and ideally let the completed recipe sit in the fridge for a couple hours before serving. This recipe is good with hot noodles, too, but hot pasta will absorb your wet ingredients more; you may want to increase the soya sauce and wine vinegar.

8/9/14

Faye's Ripple Chip Cookies


Melt together:
1 package chocolate chips (300 g)
1 package butterscotch chips (300 g)
1 package peanut butter chips (300 g)

Add:
large bag (200 g) ripple chips, crushed
1½ cups crushed (optional) unsalted or salted peanuts


Drop by tsp onto wax paper and cool.

8/8/14

Winter Vegetable Medley

2 tb oil
2 onions, chopped
3 carrots, chopped
3 parsnips, chopped
2 bunches celery, chopped, leaves reserved
2 tb chopped fresh parsley
1 tb chopped fresh cilantro
1-1⁄4 c vegetable stock
salt and pepper

Heat oil in large, heavy pan. Add onions and cook over medium heat, stirring occasionally, for 5 minutes until softened. Add carrots, parsnips and celery and cook, stirring occasionally, for 5 minutes more. Stir in the herbs, season with salt and pepper, and pour in the stock. Bring to a boil.

Transfer veggies to slow cooker, cover, and cook on high for 3 hours or until tender. Garnish with a few of the reserved celery leaves.

Variation:
For a more substantial dish, sprinkle thinly shaved Parmesan cheese over each portion or drizzle with 2 tb heavy cream.

To use dried cilantro and parsley instead of fresh, cut amount by 2/3. I’ve sometimes substituted turnip for parsnips. When there is no vegetable stock on hand, I use a teaspoon of miso paste with water instead.

This stew recipe, with very minor variations, has been taken from Slow Cooker, by Linda Doeser


Karen's Cottage Cheese Biscuits are delicious with this stew.

8/7/14

Karen's Cottage Cheese Biscuits


2 c flour (white, whole wheat, or half and half)
4 tsp baking powder
½ tsp salt
¼ tsp pepper
1 tb parsley flakes

Mix; make well in centre.

Beat 1 egg.
Add to egg:
1 c cottage cheese
¼ c milk
2 tb cooking oil

Put into well in centre of dry ingredients.


Knead 8 to 10 times. 
Pat dough out to ¾” thick. 
Cut into 12 biscuits. 
Bake in preheated oven for 10 to 12 minutes at 425F.

8/6/14

Vinaigrette Salad Dressing

I like this with fresh chickweed for salad greens, picked right out of my flowerbeds.

Vinaigrette Salad Dressing*

½ c vegetable oil
¼ c olive oil
1/3 c cider vinegar or red wine vinegar
2 garlic cloves, pressed
¼ tsp salt
1 tbsp Dijon mustard
1/8 tsp black pepper
1 tb chopped fresh parsley
2 tb chopped fresh basil, marjoram, dill, chives, tarragon in any combination (2 tsp if dried)

Add the oil to the vinegar, mustard and salt, then add remaining ingredients.

Can shake up in a jar or run through blender. Keeps indefinitely in fridge.

Chickweed pulled from my flowerpots. After rinsing at least three times, I chop it up and add a vinegar-based salad dressing. Don't let the flavour of the chickweed alone put you off; try it with dressing.



* original recipe from Moosewood cookbook

8/5/14

Fagioli Soup

This soup has such a simple ingredients list, you will wonder where its fabulous flavour comes from. It's the beans, of course, but still ...

(Fawj-OH-lee)

1 c dried navy beans
8 c water
1 tb ketchup
1 tb salt (or less, to taste)
¼ tsp pepper
½ tsp garlic powder
¼ tsp oregano
¼ tsp basil
1 bay leaf
1 c tiny pasta shells (or any noodles, really)

Combine first 9 ingredients in large pot; bring to boil. 
Cover and simmer slowly for about 2 hours, till beans are tender. 
Discard bay leaf.
Add raw pasta. 
Simmer till tender, about 10 minutes. 
Stir occasionally; if too thick, add water.



* From Jean Paré’s Company’s Coming: Pasta cookbook

8/4/14

Cabbage Roll Casserole



1 lb ground beef
1 chopped onion
1 tsp salt
pepper
1 clove garlic, minced
1 tb Worcestershire sauce
1-10oz can tomato soup
1 c water
3 tbsp brown or wild rice (or ½ to 1 c cooked rice, and cut water down to ½ c)
3 c coarsely shredded cabbage
grated or sliced cheese

Brown beef, add onions, garlic, salt, pepper and Worcestershire. 
Cook until golden; drain off excess fat.
Add soup, water, rice and mix.
Place cabbage in casserole. 
Pour meat mixture over cabbage, and top with cheese.
Cover and bake for 1 and ½ hours at 325F.

This is so tasty I always double the recipe.


8/3/14

Easy Egg Foo Yung

Make the gravy first:

1 and 1⁄2 tsp cornstarch
1⁄2 c vegetable broth (or 1 tsp miso paste in water)
1⁄4 tsp sugar
1 tsp soya sauce
1⁄2 tsp onion powder
1⁄4 tsp pepper

Whisk together all ingredients in small pot and heat over medium heat till thick, about 5 minutes. Set aside.

Then:

10 eggs
1 tsp salt
1⁄2 tsp pepper
1 tsp sesame oil (or brown a handful of sesame seeds in 1 tsp veg oil before sautéeing veggies)
1 c diced onion
1 c sliced mushrooms
2 c diced celery
2 c mung bean sprouts
3 green onions, chopped
1 c water chestnuts, finely chopped
2 tbsp soya sauce
1⁄2 tsp cornstarch

Whisk first four ingredients in a bowl.
Heat oil in ovenproof frying pan over medium-high heat. 
Add next three ingredients and sauté three minutes, till onion is tender. Add last three ingredients and sauté two minutes.

Preheat broiler.

Whisk cornstarch and soya sauce in small glass. 
Add to the frying pan, mix well with veggies and heat 1 minute. 
Pour egg mixture evenly over veggies and cook about 4 minutes, or until edges are firm.

Place frying pan under broiler on middle rack of oven. 
Cook until top begins to brown, about three minutes. 
Remove from oven and let sit 5 minutes; drizzle with gravy just before serving.


Serve with brown rice or buttered toast.

8/2/14

Baked Wild Rice with Mushrooms, Almonds and Onions


2 c wild rice (or any brown rice)
¼ c butter
¼ c sliced almonds
8 green onions, sliced
8 fresh mushrooms, sliced
5 c vegetable stock or water (4 c if using regular brown rice)
2 tb miso (lacking that, throw in a tsp of worcestershire sauce or any bouillon you like the flavour of)

Preheat oven to 375F.

Melt butter in oven-safe pot or pan (one with a tight-fitting lid) and brown almonds on top of stove, stirring constantly to prevent burning. 

Add onions and mushrooms, sauté till tender. 

Add rice, miso and vegetable stock and bring to boil, then cover tightly.


Bake at 375F for 1½ hours.

8/1/14

Woodticks Away

Tick season may be coming to an end and thank goodness, because our poor dogs have been plagued. Commercial tick repellents for pets are believed quite toxic, and they are not to be applied to elderly dogs either, so our old border collie girl has had to be hand-preened. She doesn't like to have anything sprayed on her fur, but we don't like "picking ticks," so we insist.

Homemade Tick Repellent

Put in spray bottle:

1 c water
2 c distilled white vinegar
2 tb vegetable or almond oil, or lemon juice, citrus oil or peppermint oil

Spray onto dog's dry coat, avoiding eyes, nose, mouth and genitals.

For outdoor pets, spray this on two or three times a day.

Rose geranium oil is another tick repellent; put two or three drops on your dog's collar.

It seems that nothing does the job 100%, but these measures do make some difference and are at least worth trying.