Mushroom Rice Soup
Mushroom and Rice Soup. To get the recipe the website is:
http://www.kutv.com/content/lifestyle/recipes/default.aspx nutrition health healthy cooking
Archive for September, 2006
Thai Cucumber Salad
Add to: | | linedeyes, 09/26/06
Thai Cucumber Salad
Ingredients (use vegan versions):
2-3 whole cucumbers
1/2 cup seasoned rice wine vinegar
1/2 cup sugar
3-5 cloves garlic (to taste), minced
1 large shallot, minced
salt, to taste
red pepper flakes (optional)
Directions:
Wash cucumbers well and peel (I like to leave some of the skin on for color, but it’s of course optional). Slice in rounds as thinly as possible.
Place in bowl and cover with vinegar, sugar, and salt, stir to dissolve. Add garlic and shallot, mix well.
May be served immediately although I find the flavor improves if it’s allowed to rest in the refrigerator for up to two hours.
Add …
Super Dank Sichuan Hot
Add to: | | hungryhungryhippie, 09/23/06
Super Dank Sichuan Hot “>Ingredients (use vegan versions):
3 dried or fresh shiitake mushrooms
1 dried or fresh wood ear mushroom
8 dried tiger lily buds
Broth:
8 cups vegetable stock
5 1/4″ thick slices fresh ginger
8 dried red chili peppers
Seasoning mixture:
1/3 cup white vinegar
1.5 tablespoon white sugar
1 teaspoon white pepper
1 teaspoon dark sesame oil
3 tablespoon soy sauce
1 tablespoon mushroom-flavored dark soy sauce
1 tablespoon chili-garlic sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground toasted Sichuan
peppercorns (optional)
1/2 teaspoon …
Vegetarian Bahn Xeo
Add to: | | thebelovedtree, 09/23/06
Vegetarian Bahn Xeo
Ingredients (use vegan versions):
1 part coconut milk
2 parts rice flour
3-4 parts water
turmeric
shredded vegetables, such as carrot, mushroom, daikon, scallions, etc.
lettuce leaves
fresh basil, cilantro, and bean sprouts, optional
vegetable oil
Directions:
This is almost like making an omelet and servings should be sized about the same.
Sautee shredded veggies over medium high heat until they just begin to soften.
While veggies are sauteing, combine coconut milk, rice flour, water and enough turmeric to make the batter a pale yellow. It should be about as thick as crepe batter.
Pour bat…
Walnut Salad and Wild Rice
Candied Walnut Salad
Sweet, crunchy walnuts add great texture to this dish. To get the printable recipe go to: http://www.kutv.com/content/lifestyle/recipes/default.aspx
Empanada Dough
Add to: | | yabbitgirl, 09/20/06
Empanada Dough
Ingredients (use vegan versions):
1 cup sunflower oil
1 cup beer at room temperature
1 teaspoon salt
4 cups flour
Directions:
A Pilsen-type beer works best as it contains hops which add to the flavour.
Mix all ingredients very well, first with a fork, then your hands. The better you mix it the better it tastes.
Allow to rest for 20 min.
Roll out into empanada shape and stuff with your favourite fillings–veg, soy “meat” or “fish”, tomato sauce…the only limit is your imagination. You can even use it for fruit turnovers. Seal the edges of the empanada with soymilk or water.
Bake in a moderate oven until brown.
Can…
Chocolate Lava Cake
Summary
| Yield | 6 |
|---|---|
| Source |
Cristie Will |
| Prep Time | 45 minutes |
| Recipes | Desserts |
Description
Ingredients
- 6oz semisweet chocolate chips
- 1⁄2c butter
- 2T butter
- 3 large Egg yolks
- 3 large eggs
- 2c Powdered sugar
- 1t vanilla
- 1⁄2c All purpose flour (Don’t use self rising flour)
- All purpose flour (Don’t use self rising flour)
- Shredded Coconut, optional
- 6oz semisweet chocolate chips
- 1⁄2c butter
- 2T butter
- 3 large Egg yolks
- 3 large eggs
- 2c Powdered sugar
- 1t vanilla
- 1⁄2c All purpose flour (Don’t use self rising flour)
- All purpose flour (Don’t use self rising flour)
- Shredded Coconut, optional
Instructions
Preheat oven to 450°. Spray bottoms and sides of six-ounce silicone or custard cups, spray with cooking spray that has flour in it and then dust with cocoa and sprinkle optional shredded coconut.
Melt chocolate, butter and vanilla over low heat in a small saucepan, stirring often. Cool a little before pouring into cake mixture.
Beat eggs and egg yolks in a large mixing bowl with electric mixer or wire whisk until well blended. Beat in 2-cups of powdered sugar. Beat in melted chocolate mixture and flour. Place prepared baking cups on cookie sheet with sides so they don’t slide off placing them in and out of the oven. Divide batter evenly among cups.
Bake at 450° for 12 to 14 minutes or until sides are set and center of cakes are still soft, tops will be puffed and cracked. Let stand for 3 to 5 minutes. Run a butter knife along sides of cakes to loosen. Place small place over each cake right after loosening, turn upside down, and remove cup. Sprinkle with additional powdered sugar and serve warm.
Notes
Note: Be sure to follow the steps along with the correct oven temperatures for the right amount of time to ensure success. These steps mean everything to this cake. If the centers are to solid like cake then bake a little less next time or if they are too soft bake a little longer next time.
You can find this recipe plus much more at Cristie’s Cookin. Be sure to visit and submit your favorite recipe for a chance to win a “Gotcha Covered” apron.
Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.com and http://www.tjstokes.com
Technorati Tags: DessertsHot Honey Cocoa
Description
Ingredients
- confectioners sugar
- confectioners sugar
- confectioners sugar
- Cream (optional but best)
- Cream (optional but best)
- confectioners sugar
- confectioners sugar
- confectioners sugar
- Cream (optional but best)
- Cream (optional but best)
Instructions
Take down your smaller medium saucepan. Cover the bottom of it with about 1/4 inch of honey. Warm it up gently, put in a heaping large spoonful of cocoa, and I mean heaping. Maybe two regular non-heaping spoonfuls would be less precarious.
Add a bit of vanilla, maybe half a capful or less. If you must have a measurement try a teaspoon. Stir until the cocoa and honey have formed a syrup and there are no more lumps. Taste for sweetness; add more honey or more cocoa to adjust to where you like it. Gradually add cream, not too quickly or you’ll get blobs of syrup if the cream’s cold. (The observant may note that this is a sort of poor man’s ganache.) When you have about an inch or so of cream in the pan, start adding milk, gradually. Keep stirring. When the milk and the syrup are completely integrated, heat it up to hotness.
Let your nine-year-old, if you have one, serve it forth with cookies and marshmallows. Remind her to turn the damn burner off before putting the pot back on it next time.
Who Needs Feta? Spanakopita
Add to: Recipe Box | Grocery List | Meal Planner
Recipe submitted by jesser, 09/09/06
Who Needs Feta? Spanakopita
Ingredients (use vegan versions):
1 medium onion, finely chopped
2 green onions, thinly sliced
2 tablespoons olive oil
1 10 oz. package frozen chopped spinach, thawed, drained and squeezed dry
1 package firm tofu, drained (I use silken, but I believe any texture would work)
1 tablespoon fresh dill OR 1/2 teaspoon dried dill weed
1 tablespoon lemon juice
1/4 teaspoon both salt and pepper
1 16 oz. package vegan fresh or thawed frozen phyllo dough
1/2 cup melted vegan margarine (I prefer Earth Balance)
Directions:
1. Saute the onions in the olive oil over medium heat until tender and…
beautifully bountiful blueberry pancakes
Summary
| Yield | 0 |
|---|---|
| Source |
autumn |
| Prep Time | 15 minutes |
| Recipes | Breakfast Ideas |
Description
Ingredients
- 1c whole wheat flour
- 1c unbleached all-purp flour
- 1 1⁄4tsp baking powder
- 1tsp ground cinnamon
- 1tsp grated nutmeg
- 1tsp salt
- 1c milk
- 3 tbs brown sugar
- 2 tbs canola oil
- 1 egg
- 1tsp vanilla extract (double strength from penzeys is best!)
- 1tsp lemon zest
- 1c fresh blueberries
- confectioners sugar
- 1c whole wheat flour
- 1c unbleached all-purp flour
- 1 1⁄4tsp baking powder
- 1tsp ground cinnamon
- 1tsp grated nutmeg
- 1tsp salt
- 1c milk
- 3 tbs brown sugar
- 2 tbs canola oil
- 1 egg
- 1tsp vanilla extract (double strength from penzeys is best!)
- 1tsp lemon zest
- 1c fresh blueberries
- confectioners sugar
Instructions
mix together dry ingredients (flours, baking powder, cinnamon, nutmeg, and salt). set aside. in a large bowl, mix together milk, brown sugar, oil, egg, vanilla, and lemon zest. add dry ingredients until just a few lumps remain. let stand for 5 minutes, then gently fold in the blueberries. cook over medium heat for best results. sprinkle with a little confectioners sugar before serving.
Technorati Tags: Breakfast Ideas