Meatless Meatloaf Dec 16/2022

1 cup cooked red lentils (1/4 cup +3/4 cup water is the ratio)
 2 cups TVP + 2 cups water + 2 Tbsp oil, soak TVP

veggies

1 cup chopped onions

1 cup finely chopped carrots

1/2 cut chopped  pepper

1 cup oatmeal

1/2 cup ketchup

2 eggs 

OR 2 Tbsp ground flax and 5 Tbsp water- mix and allow to sit (for vegan)

1 Tbsp oil

2 Tbsp Worchester sauce

1 teaspoon oregano dried

1 teaspoon paprika

1 teaspoon basil dried

1 teaspoon parsley dried

1 teaspoon garlic granules

2 teaspoon vegetarian chicken seasonin

1 teaspoon salt or to taste

once lentils are cooked and TVP has soaked up water

Mix all ingredients

Spoon into a baking pan (oiled and or parchment papered)

Cover top with ketchup glaze.

Bake 45 minutes at 350 F

Basic Polenta

 Ingredients

6 cups water

2 teaspoons salt

1 3/4 cups yellow cornmeal

3 tablespoons unsalted butter

Directions

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. Spread out onto a tray. Cool in refrigerator until set. Brush with butter/margarine, and sprinkle with parmesan/cheddar cheese.  Place under broiler on hi for 2 minutes, watching closely, or until golden brown. Cut into slices and serve with savory meat/vegemeat sauce.

Easy Pumpkin Muffins

 Ingredients

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice*

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup (120ml) vegetable oil (or melted coconut oil)

1/2 cup (100g) granulated sugar

1/3 cup (67g) packed light or dark brown sugar

1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)

2 large eggs

1/4 cup (60ml) milk (dairy or nondairy)

Instructions

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them all the way to the top.

Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying. 

Cover tightly and store at room temperature for up to 1 week.

Pumpkin Bread 2

 Ingredients

For the pumpkin bread:

1 1/2 cups (200g) all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 cup (240 ml) pumpkin puree, store-bought or homemade

1 cup (200g) sugar

1/2 cup (112g) unsalted butter, melted

2 large eggs, beaten

1/4 cup water

2 teaspoons molasses

1 teaspoon orange zest, optional

1/2 cup (65g) chopped pecans or walnuts, optional

For the orange glaze (optional):

1 cup powdered sugar

2 tablespoons orange juice

1 teaspoon orange zest

Make the homemade pumpkin puree (optional):

To make your own pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff.

Place the pumpkin halves cut side down on a foil-lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Measure out 1 cup of puree for this recipes and freeze whatever you don't use for future use. Or, if you are working with pumpkin pieces, roast, boil, or steam them until tender, then remove and discard the skin.

Preheat oven and prepare loaf pan:

Preheat your oven to 350°F (180°C). Put in the middle rack of the oven. Butter the insides of a 4x8-inch loaf pan.

Whisk the dry ingredients:

Whisk together the flour, salt, baking soda, ground ginger, cinnamon, nutmeg, and allspice in a large bowl.

How to Accurately Measure Ingredients for Baking

READ MORE:

Pumpkin Bread Recipe Whisk dry ingredients for pumpkin bread

Combine the wet ingredients:

Mix together pumpkin purée, sugar, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using) in a separate bowl.

Easy Pumpkin Bread whisk together the wet ingredients in a bowl

Make the batter:

Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter.

Do not overmix! If adding chopped pecans or walnuts, stir them in.

How to Make Pumpkin bread combine the batter in a bowl and mix with wooden spoon

Bake:

Pour the batter into the loaf pan and smooth the top. Bake at 350°F (180°C) for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.

Easy Pumpkin Bread Pumpkin bread batter in loaf pan ready for the oven

Remove from pan and cool completely:

Remove from oven and let cool in the pan for 5 minutes.

Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.

Pumpkin Bread Recipe Moist pumpkin bread warm out of the oven

Glaze:

If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla until smooth. If too thick, add a little more juice. If too thin, add a little more powdered sugar.

Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Fewer crumbs that way!

Pumpkin Bread

 INGREDIENTS

Cooking spray

2 cups granulated sugar

1 (15-ounce) can pumpkin purée (about 2 cups)

1/2 cup vegetable or canola oil

3 large eggs

1 tablespoon pumpkin pie spice

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

2 1/4 cups all-purpose flour

1/4 cup roasted, salted pumpkin seeds (aka pepitas)

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick.

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely.

RECIPE NOTES

Storage: The pumpkin bread will keep in an airtight container at room temperature for several days. It can also be wrapped in aluminum foil and frozen for up to 3 months. Thaw in the refrigerator overnight or in a 300°F oven for 20 minutes.

Vegan Baba Ganoush

 Ingredients

US Customary – Metric

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1 medium eggplant*

Sea salt

Olive oil (for roasting)

2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)

1 large clove garlic (grated or finely minced)

2 Tbsp tahini

2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Instructions

Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.

Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.

Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.

Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.

Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.

Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Tzatziki Sauce(Vegan)

Ingredients

▢1 block firm tofu (16 oz) or soft

▢3 cloves garlic, peeled

▢1 medium lemon, juiced

▢1/4 cup fresh chopped dill or 2 teaspoons dried dill

▢1 teaspoon apple cider vinegar

▢1/2 cup water

▢1/4 teaspoon salt

▢1 english cucumber, grated

Instructions 

Break the tofu into large chunks and add to a food processor. Add all the ingredients except the cucumber and process until very smooth.

Grate the cucumber and place it in the middle of a clean towel, then squeeze the extra juices out over a bowl. Add the cucumber to the food processor and pulse a couple of times to combine.

Store in the refrigerator for up to a week. Serve with Easy Vegan Falafel, cut vegetables, pita bread and more!

Notes

Savoury Sweet Potatoes

 Ingredients

▢2 lbs sweet potatoes, peeled and quartered

▢1 tablespoon plus ¾ teaspoon salt, divided

▢3 cloves garlic, minced

▢½ cup milk, your preferred variety

▢4 tablespoon unsalted butter

▢¾ teaspoon ground black pepper

*Highly* recommended seasonings:

▢¼ teaspoon chili powder

▢¼ teaspoon onion powder

▢¼ teaspoon smoked paprika

▢¼ teaspoon ground coriander

▢¼ teaspoon ground chipotle chile pepper

▢¼ teaspoon dried oregano

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Instructions

Peel and quarter sweet potatoes and place them in a medium-large saucepan. Add enough water to the pan to cover the potatoes, along with 1 tablespoon of the salt.

Place pan over high heat and bring to a boil, then reduce the heat a little bit once boiling. Boil potatoes for 12-15 minutes, or until the potatoes are fork tender. Drain the potatoes and add them back to the pan over low heat for 1-2 minutes, then shut off heat.

Add the remaining ¾ teaspoon salt, minced garlic, milk, butter, and pepper to the saucepan and mash until smooth. Add the remaining seasonings and mash in, tasting to adjust the spices to your liking. Serve.

Carrot Top Pesto - Vegan

 Ingredients

1 cup packed carrot top greens (about 40g), tough stems removed

 1 cup packed baby spinach (about 40g)

1 large clove garlic, roughly chopped

1/2 cup (63g) roasted unsalted cashews

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup (118ml) extra virgin olive oil

Directions

Prep the carrot tops:

Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

prep carrot tops for carrot top pesto

Pulse greens, garlic, cashews, salt, pepper in food processor:

Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

Slowly add the olive oil:

While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.

Easy Fermented Hot Sauce

 

Fermentation is a magical and transformative culinary technique that not only helps to preserve foods that might otherwise spoil, but also gives foods a complex and rich depth of flavor. 

As a result, you'll have a deeply flavor-forward sauce that's full of good bacteria, just like yogurt, sauerkraut, or radish kimchi.

What's in it?

At its most basic, you'll only need three ingredients to make a fermented hot sauce: fresh peppers, salt, and water. These ingredients are the foundation of hot sauce. However, you can enhance the flavor and complexity of your sauce by adding additional ingredients.

Alliums, such as garlic and onions, as well as herbs, spices, and even fruit work well to enhance the flavor of homemade hot sauce.

Fresh chilies are the foundation of a good homemade hot sauce, fermented or not. Fully ripe chilies are best for making a fermented sauce, so look for yellow, orange, or red chilies rather than green ones. Fresno peppers, aji amarillo, and scotch bonnets work well for fermented hot sauce as do fully ripe jalapeños, Thai chilies, or serranos. Sweet peppers, such as bell peppers, can be added for a milder sauce.

Garlic can give your sauce its depth, and it provides a grounding note that tempers the fiery top notes of fresh chili pepper.

Fruit can be a delicious addition to homemade hot sauce, too. Its natural sweetness can bring balance to the heat of chilies. Citrus, such as tangerine, lime, or orange, is particularly delicious; however, many home cooks have had good luck adding blueberries or even pineapple to their sauce.

Spices and other aromatics can bring balance to your sauce. Ginger, turmeric, Szechuan peppercorns, hibiscus flowers, and even allspice can work well depending on the full flavor profile you prefer.

Salt is a necessary ingredient for most fermented foods. It's best to use a minimally processed salt with no additives for fermentation

What kind of equipment do you need?

At its heart, fermentation is simple. In order to make fermented hot sauce, as well as many other fermented foods, you'll need a few key pieces of equipment including a vessel and a lid. In the case of hot sauce, you'll want a high-speed blender, too.

A fermentation vessel can be as simple as a mason jar. You can also purchase crocks and jars specifically designed for fermentation.

An airlock or fermentation lid is helpful for allowing the carbon dioxide that naturally builds up during fermentation to escape while preventing the free flow of oxygen which can contribute to mold formation.

Glass fermentation weights are helpful, but not essential, and they help to keep your chilies submerged during fermentation, preventing the formation of mold and keeping your hot-sauce-to-be safe.

A blender is necessary for puréeing the fermented chili peppers and turning them into homemade hot sauce. If you don't have a blender, you can work in batches to purée the peppers and brine in a food processor instead.

How to make fermented hot sauce

Making this hot sauce recipe, as with most fermented foods, is easier than you think and fairly straightforward. There are requires two primary steps: fermenting the chili peppers, and then blending the sauce.

Prepare the ingredients. You'll want to prep the chilies and any other ingredients you have in advance. You'll rinse the chilies to remove any debris, and then cut away the stem end. Coarsely chopping the chilies can speed up fermentation, too.

Mix the brine. A typical brine for fermentation is about 2%; however, for both hot and sweet peppers a higher level of salt is optimal, and you'll typically need to ferment these ingredients in a 3-3.5% brine. You can mix the salt and water together on the stove, and then allow it to cool to room temperature before adding it to the chilies.

Combine the chilies and brine. After about two weeks, your chilies will be done fermenting and ready to make into sauce. You'll purée chilies and any other ingredients, as well as some of the brine together to form the sauce.

Strain the finished hot sauce. If you prefer a thinner sauce, you can strain it if you like.

https://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/

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Let's talk about how to make a simple fermented hot sauce, shall we? Here is my recipe for fermented hot sauce.

Ingredients Needed To Make Fermented Hot Sauce

1 pound chili peppers (stems removed - I'm using red serrano peppers)

1 quart unchlorinated water

3 tablespoons salt 

½-1 cup white wine vinegar to your preference (use a good quality vinegar for better quality hot sauce)

How To Make Fermented Hot Sauce - The Recipe Method

First, ferment the chili peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting. Mason jars are good to use as fermentation vessels as well.

Make the Brine. Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with the salt water brine to avoid spoilage.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. 

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic, with a slightly sour flavor.

Drain the peppers, but reserve the brine.

Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.

Blend until smooth.

Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process. 

NOTE: You don't have to cook the sauce if you don't want to. It can be used as-is, though you will likely see some continued fermenting activity. If you decide to not cook it, store it in the refrigerator in sealed containers. You may need to burp them to release gas buildup every now and then, though refrigeration will slow the activity.

Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.

That's it, my friends! Easy, right? Who knew making a fermented hot sauce could be so simple? It's really quite a bit like famous Tabasco Hot Sauce, though made with red serrano peppers instead of tabasco peppers.

https://www.chilipeppermadness.com/recipes/fermented-hot-sauce/

Tart Crust Pie Crust Vegan

Tart Crust

Sharon’s Tart Crust
2 cups flour
1 tsp salt
3/4 cup Crisco
Mix 2 cups all purpose flour and 1 teaspoon salt. Chop in 3/4 of a cup Crisco shortening with two knives until about size of peas. 
Add in 6 Tablespoons ice cold water (less handling is better). Roll out onto a lightly floured surface and cut circles the size needed to fit the tart tins. 
https://haldimandpress.com/annes_column/anne-mcalpine-october-13-2022/

https://www.hotrodsrecipes.com/sharons-tiny-teatime-tarts/

TART INGREDIENTS
1 Cup Unsalted Butter
½ Cup White Sugar
⅛ teaspoon Salt
2 Cups All Purpose Flour
2 teaspoon Cornstarch
Preheat Oven to 300°F.
Cream the first three dough ingredients. Add the flour and cornstarch to the creamed mixture to form soft dough.
Using your hands, knead the dough a few times. Then take small amounts and put the dough into a greased mini muffin tins pressing down to make sure the dough is up the sides of the tin.
Bake for 10 minutes. Set aside and let cool.

Technically, creaming means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow. It's often the first step in a cookie or cake recipe and forms the base to which other ingredients are added.

Vegan Vanilla Cupcakes

 Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.

Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

EZ Red Pesto Sauce- Basil, Sundried Tomato, Pepper

EZ Red Pesto Sauce

Very easy and fast red pesto for your pasta or chicken dish that nnanyone can make. You can spice this up with Spanish pepper (just a little), if desired. You can substitute lime juice for the lemon juice, if desired.

Recipe Summary

Prep:

15 mins

Total:

15 mins

Yield:

Original recipe yields 8 servings

Ingredient Checklist

1 ½ cups fresh basil leaves

1 cup sun-dried tomatoes, or to taste

1 cup grated Parmesan cheese

⅔ cup olive oil

½ cup pine nuts

1 clove garlic, minced

½ lemon, juiced

salt and ground black pepper to taste

Directions Instructions 

Step 1

Blend basil leaves, tomatoes, Parmesan cheese, olive oil, pine nuts, and garlic together in a blender until a smooth paste forms. Stir in lemon juice; season with salt and black pepper.

Nutrition Facts

Per Serving: 282 calories; protein 6.9g; carbohydrates 5.2g; fat 27.2g; cholesterol 8.8mg; sodium 209.9mg.

https://www.allrecipes.com/recipe/242170/ez-red-pesto-sauce/

Okra Stir Fry(Sri Lankan)

 How to make okra stir-fry.

Please make sure to read the recipe instructions carefully to avoid mistakes.

How to get rid of the slime while cooking okra(lady’s fingers, Bandakka) is mentioned below in the recipe.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3-4 tablespoons of Oil

10-12 new lady’s fingers/Okra

1 large Tomato sliced

1 large Onion sliced

2 Garlic cloves finely sliced

Pinch of Turmeric

1/2 teaspoon chilli flecks

Method

Wash, let dry for a few minutes and cut them diagonally.

Place the cut Okra/Lady’s fingers in a bowl, mix a pinch of Turmeric and season with salt.

How to get rid of the slimy the substance of the Okra.

Place a skillet over low-medium heat, non- stick would be preferable.

Once the skillet is warm add the Okra/ Lady’s fingers and toss them around for 3-5 minutes.

Remember this is to get rid of the slimy substance that would gradually stick to the pan.

To remove all traces of the sticky substance keep moving the okra around until the edges of the Okra are slightly brown, at this point, you will find there is no sticky ooze left.

Transfer the Okra/ladies finger into a bowl, place the same skillet over medium heat and pour Oil followed by Onions, Garlic, Tomatoes, Salt to season. Cook until the Onions are sof

Add the Okra to the skillet and cook for 2 minutes, sprinkle chilli flecks and stir-fry for another minute or until the Lady’s fingers turn soft. season with Salt if you need.

Serve warm with a bowl of rice.

Tangy ‘Zuc & Cuc’ Zucchini Relish - Little Red Hen

Tangy Zuc & Cuc Relish

Servings: 4 500ml Mason JarsPrint

Ingredients

5 cups shredded zucchini

5 cups shredded cucumber

3 cups onion, diced (I used sweet onion)

2 large red bell pepper, diced

5 tablespoons salt

2 cups white vinegar

1 cup apple cider vinegar

1/2 cup sugar

4 garlic cloves, minced

2 teaspoons dill seed

2 teaspoons dried mustard

1 teaspoon celery seed

1 teaspoon turmeric

1 tablespoon cornstarch

Directions

Grate, finely dice or shred zucchini and cucumber in a food processor. I used the medium shredding blade on my Kitchenaid processor. If larger fruit, remove seeds and hard skin.

Place in a large bowl and sprinkle with salt. Stir well. Place in fridge and let stand for 3-4 hours or overnight.

Drain into a strainer, rinse well under cold water. Press down, draining any excess moisture.

Finely dice onion and pepper. I used the chopping blade on my processor, and pulsed until finely diced.

In a large pot bring vinegars, sugar, dill seed, celery seed, dry mustard and minced garlic to a boil.

Add the shredded zucchini and cucumber, onion and peppers to the mixture. Stir well and bring to a boil. Reduce heat to a simmer for 9 minutes.

Remove 1/2 cup of the simmering juice and mix with the cornstarch until no lumps remain. Add back into the relish, stir well and simmer for another minute until thickened.

Remove from heat and add turmeric. Stir Well.

Pour into sterilized jars, leaving 1/2 inch head space from lip. Seal with lids and rings. Process in boiling water bath canner for 10 minutes.

Remove from water bath and fully cool overnight. Check all seals on your lids. They should all be pressed down, and not spring up when you press down with your finger. Store in a cool, dark place.

garlic Rose de Latrec planted Aug 21/22

Planted 2x98  Rose Dela Trec

² beds

Eastern most five rows of seven are small cloves, see how they do

June 3

Transplanted tomato squash cucumber zucchini some cherry tomato

Monday planted hot pepper in front

Seeded sunflowers 

Teddy sunflower and lemon

Gyudon(Japanese Beef Rice Bowl)

https://www.justonecookbook.com/gyudon/

kalu-dodol

 https://www.196flavors.com/sri-lanka-kalu-dodol

You are here: Home / Continent / Asia / South Asia / Sri Lanka / Kalu Dodol

KALU DODOL

is a dark, almost gel-like candy, made from jaggery, coconut milk, and rice flour, which is said to have been brought to Sri Lanka by immigrants from Malaysia. That said, there is a school of thought which suggests that kalu dodol may have actually originated with the occupying Portuguese in the 16th century, while others claim it was Indonesian settlers who brought with them their technique for making this delicious confectionary.

Sri Lanka dessert sweet

or maria says in India halva or Halwa

Pad Thai

Ingredients

▢8 ounces flat rice noodles

▢3 Tablespoons oil

▢3 cloves garlic , minced

▢8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces

▢2 eggs

▢1 cup fresh bean sprouts

▢1 red bell pepper , thinly sliced

▢3 green onions , chopped

▢1/2 cup dry roasted peanuts

▢2 limes

▢1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

▢3 Tablespoons fish sauce

▢1 Tablespoon low-sodium soy sauce

▢5 Tablespoons light brown sugar

▢2 Tablespoons rice vinegar , or Tamarind Paste*

▢1 Tablespoon Sriracha hot sauce , or more, to taste

▢2 Tablespoons creamy peanut butter* (optional)

Instructions

Cook noodles according to package instructions, just until tender.  Rinse under cold water.

Make sauce by combining sauce ingredients in a bowl. Set aside.

Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the  chicken or tofu, garlic and bell pepper. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.

Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

Store leftovers in the fridge and enjoy within 2-3 days.

 Barley Porridge

Ingredients

1/2 cup whole barley

4 1/4 cups water, divided

1 (3-inch) cinnamon stick

Sugar, or honey, to taste

Milk, for serving

Dried fruit, fresh fruit, nuts, for optional garnish

Steps to Make It

1. Gather the ingredients.

2. Soak the barley in 3/4 cup water for 1 hour.

3. At the end of the hour, add the remaining 3 1/2 cups of water to a saucepan along with the cinnamon stick, cover the pot and bring it to a boil.

4. Add the soaked barley as well as the soaking liquid to the boiling water and cook on medium heat for 30 to 40 minutes or until the barley is soft.

5. Remove the pot from the heat and sweeten with sugar and milk to taste, stirring until fully incorporated. Serve hot with toppings such as fruit and nuts, if desired.

Recipe Variations

You can make many variations on this recipe in the fruit, nuts, and spices you can include. Chopped almonds, walnuts, hazelnuts, or pecans will add some crunch.

Blueberries, raspberries, or blackberries are excellent choices to top your porridge, either fresh in season or using frozen fruit that you have defrosted. You can include chopped fruit such as pears, peaches, or apples and add them in the last three minutes of cooking to soften them. Similarly, dried fruit such as raisins, figs, or chopped dates can be added at the end of cooking. These can give the porridge enough natural sweetness that you can use less sugar or omit it entirely.

You can make the barley porridge the base for a savory dish, omitting the sugar, adding chopped ham, and topping it with a poached egg.

These days, the ground versions of grains such as barley, sago, and oats are readily available to make porridge. The cooking time is significantly reduced when using ground grains, so ground barley porridge cooks up quickly.

Sour Cream Lemon Cake with lemon glaze by Diana Rattray

Sour Cream Lemon Cake with lemon glaze

 Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup butter, room temperature

2 cups granulated sugar

3 large eggs

1 large lemon, zested

1 cup sour cream

For the Lemon Glaze:

1/4 cup butter, melted

2 tablespoons fresh lemon juice

2 cups confectioners' sugar, sifted

Steps to Make It

Preheat oven to 325 F. Generously butter and flour a 10-inch Bundt cake pan.

Sift together flour, baking powder, and salt. Set aside.

In a mixing bowl using an electric mixer, cream butter with granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes.

Beat in eggs, one at a time, beating well after each addition and scraping down the side of the bowl frequently.

Blend in lemon zest.

Add a portion of the sifted flour mix to the creamed mixture, alternating with portions of sour cream and ending with dry ingredients. Scrape sides of bowl frequently.

Pour batter into prepared cake pan.

Bake for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of the cake comes out clean. Remove from oven and cool in pan for 10 minutes.

Meanwhile, gather lemon glaze ingredients.

Lemon glaze ingredients 

Combine glaze ingredients in a bowl, blending until smooth.

Carefully turn the lemon cake out onto a platter; drizzle evenly with glaze.

Variations

This cake would also be delicious with either lime, orange, or grapefruit juices and zests, or a combination of any of those citrus fruits.

For extra lemon flavor, add 1 teaspoon of lemon extract.

This recipe also works with plain yogurt, preferably full-fat, instead of sour cream. You can also use plain Greek yogurt, but you may need to thin it out with a little bit of water to approximate the consistency of sour cream.

Bake in 2 9 x 5 x 3 loaf pans or 4 smaller pans

How to Store and Freeze Lemon Bundt Cake

This cake will keep several days, covered, at room temperature. If you'd like to keep it for longer, you can wrap it in foil, either in slices or whole, and freeze for up to three months. Defrost at room temperature and serve.

Lemon Lemon Loaf

 FOR THE LEMON CAKE

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

1/4 cup grated lemon zest (from about 4 lemons)

1/4 cup fresh lemon juice

2 cups (4 sticks) unsalted butter, melted and cooled

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

1/3 cup fresh lemon juice

1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

2 cups confectioners' sugar, sifted, or more if needed

4 to 6 tablespoons fresh lemon juice

MAKE THE LEMON CAKES

Step 1

Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Step 2

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Step 3

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Step 4

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Step 5

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Step 6

Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUP

Step 7

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Step 8

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Step 9

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

Step 10

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZE

Step 11

In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Step 12

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

BAKED NOTE

For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

april 11

dug boxwood yesterday from near Annex entry

potted small and large

one large one trimmed and shaped as for bonsai

Parsnips ready to dig

state of garlics- untucked some that were under poly

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         

 

Sri Lankan White Potato Curry - Island Smile

INGREDIENTS 

500g of potatoes

Oil (to temper, 4 tablespoons should do)

A sprig of curry leaves

A 2-inch piece of pandan leaf

2-3 cardamoms slightly bruised

Half an inch cinnamon stick

2-3 green chillies(optional)

2 pods of garlic sliced fine

1 large onion sliced fine

1 teaspoon turmeric powder

1 teaspoon mustard seeds

1 teaspoon Fenugreek

1 and a half cups of coconut milk

Salt to taste

INSTRUCTIONS

Gather all the ingredients to make the potato curry recipe.

Boiling the potatoes for the curry

In a large pan, boil the potatoes with their skins until tender enough that when you stick a fork it goes through.

This should take 10 minutes.

Once they’re done, peel the skin and cut them to the required size. make sure to cut them to into bigger cubes.

Do not add salt at this point.

(I start at this point with raw potatoes)

Tempering the ingredients for the potato curry.

In a Clay pot or pan, over medium heat, add four to five tablespoons of oil. Once the oil is slightly warm, add the curry leaves and the Pandan leaf, followed by the cinnamon, cardamom, and garlic.

Temper the ingredients for 2 minutes.

Add the green chillies, chopped onions, and 1/2 teaspoon of Turmeric powder to the tempering ingredients. 2 minutes.

Once the onions turn golden brown, add the boiled potatoes and gently combine them together over low-medium heat for 3-5 minutes.

Add the mustard seeds(1 tsp)and and Fenugreek(1 tsp) and mix with the potatoes.

Let it cook for a few minutes, 3-5 minutes over low heat.

Pour in the coconut milk(1 and 1/2 Cup)and season with salt.

Let the potato curry simmer over low heat for 15-20 minutes or until the potatoes are soft with a thick gravy.

Make sure to taste the gravy and season with salt if necessary.

Tender Potatoes in a creamy gravy of Coconut milk. A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free,

Serve warm with your other rice and curry dishes.

SPICY DRUMSTICK CURRY RECIPE | MURUNGAKKAI KUZHAMBU

SPICY DRUMSTICK CURRY RECIPE | MURUNGAKKAI KUZHAMBU

INGREDIENTS

Drumsticks – 3 large

Onion – 60g

Garlic clove – 4 to 6

Curry leaves – Few

Curry powder – 1 ½ tablespoon

Mustard seeds – ½ teaspoon

Fennel seeds – ½ teaspoon

Cumin seeds – ¼ teaspoon

Cooking oil – As you need

Tamarind juice – 100ml

Thin coconut milk – 250ml

Thick coconut milk – 50ml

Salt – As you need

INSTRUCTIONS

1. Take the drumsticks and peel/scrape off the skin as shown in the picture below.

2. Cut them into 3 or 4-inch pieces. Wash them well and again cut them across as shown in the picture below.

3. Heat the oil and fry the drumsticks.

4. Fry them till it turns to light brown color. For me, it takes about 7 minutes. Once done, keep it aside for final preparation.

5. Chop the onion and slice the garlic cloves. Also, get ready with curry leaves, fennel seeds, cumin seeds, and mustard seeds.

6. Heat the oil, add mustard seeds, and let it splutter. Then add the onions and garlic. Stir and fry them till the onions turn to little brown. Now add curry leaves, cumin seeds, and fennel seeds. Fry all these mixture for one more minute.

7. Now take off the fried onion mixture and put them on top of the fried drumsticks.

8. Get ready with tamarind juice, thick coconut milk, and thin coconut milk.

9. Place the cooking wok on the stove and add the tamarind juice along with thin coconut milk. Also, add curry powder and salt. Mix well and cook covered under the high flame for 5 to 7 minutes.

10. Take off the lid, add the thick coconut milk, and cook covered under the high flame for 1 minute.

11. Take off the lid and add the fried drumstick plus the onion mixture. Stir, mix and cook uncovered under low flame for 1 minute.

12. Taste the gravy and adjust the salt if needed.

13. This is how to make spicy drumstick curry recipe in Sri Lankan style. Serve and enjoy this delicious vegan dish.

NOTES

1: I instantly made coconut milk from grated coconut. If it is hard to find grated coconut use coconut milk powder or bottled coconut milk.

2: Don’t add more salt because the drumstick itself have some amount of salt.

3: If you don’t like spiciness, reduce the amount of curry powder.

Mock Meatballs by Averil Kurtz

 Mock Meatballs

500 g. cottage cheese (frozen and then thawed out)

2 1/4 c. Rice Krispies

1 cut ground nuts (I use pecans)

1/4 c. onion soup mix

1 cup breadcrumbs (Italian seasoned is nice, but not necessary)

1 onion chopped very fine

2 tsp. mint flakes

1 tsp. parsley flakes

2 tbsp. soy sauce

5 eggs

Mix all ingredients together well and form into balls. 

Bake at 350 degrees for 12-15 minutes on each side.

You may need to add more breadcrumbs or Rice Krispies if the mixture is too wet. 

Classic Creme Brulee

 CLASSIC CREME BRULEE

INGREDIENTS

1 1/2 cups ( 375 mL )whipping cream (35%)

4 egg yolks

¼ cup ( 60 mL )granulated sugar

1 tsp ( 5 mL )vanilla extract

4-6 tsp ( 20 mL )granulated sugar, for caramelizing

INSTRUCTIONS

Preheat oven to 325°F (160°C). Place four ½ cup (125 mL) ramekins or custard cups in a baking dish. Set aside.

Heat cream in saucepan over medium-high heat until small bubbles form around edge of pan. Meanwhile, whisk egg yolks and a ¼ cup of sugar until thick and lemon-coloured – about 1 to 2 minutes.

When cream is hot, gradually whisk into egg yolk mixture. Stir in vanilla. Pour mixture through sieve into ramekins, dividing evenly. Pour very hot water into baking dish to reach halfway up ramekins. Carefully place baking dish in oven. Bake until mostly set but with a slight jiggle in the centre, about 30 to 35 minutes for taller ramekins (about 2 inches (5 cm) high), and 25 to 30 minutes for shallow ramekins (about 1 inch (2.5 cm) high).

Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours and up to 2 days.

Just before serving (or up to 2 hours before serving), sprinkle sugar evenly over surface of desserts (1 tsp for taller ramekins and 1-½ tsp for shallow ramekins). Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes. Serve immediately, or for a firmer texture, chill until serving time.

Tuna Rice Casserole

 INGREDIENTS

2 cups basmati rice

3 cups chicken or vegetable stock

3 ½ cups milk, divided

⅓ cup cornstarch

2 cups grated aged cheddar cheese

3 cans of tuna, use the juice!

1 teaspoon EACH: salt and pepper

4 cups large croutons, gluten-free, if needed

3 tablespoons butter, melted

2 cups frozen peas, thawed

INSTRUCTIONS 

Preheat your oven to 375 degrees Fahrenheit. 

Add the rice and stock to a medium-sized pot over high heat. Bring to a boil then reduce the heat to low and simmer for 12 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes while you prepare the rest of the casserole. 

2 cups basmati rice, 3 cups chicken or vegetable stock

Heat 3 cups of the milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, mix the remaining ½ cup of milk with the cornstarch and add it to the pot. Whisk it continuously while it thickens then remove the pot from the heat. 

3 ½ cups milk,⅓ cup cornstarch

Add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper. 

2 cups grated aged cheddar cheese,3 cans of tuna,1 teaspoon EACH: salt and pepper

In a large bowl, mix the croutons with the melted butter. 

4 cups large croutons,3 tablespoons butter

Spread a thin layer of the sauce in the bottom of a 9×11″ casserole dish. Top with half the rice, half of the sauce, and half of the peas. Repeat once more then top with the buttered croutons. 

2 cups frozen peas

Bake the tuna casserole for 20-25 minutes, or until the croutons are crispy and browned and the casserole is bubbling at the edges. 

 INGREDIENTS for Double recipe

4 cups long grain rice

6 cups chicken or vegetable stock

4 cans cream of mushroom soup

2 cups milk

4 cups grated aged cheddar cheese

3 cups of flaked Tuna plus some tuna juice.

2 teaspoon EACH: salt and pepper

4 cups frozen peas, thawed

1 cup frozen red peppers, thawed

Bread crumbs 

Cooking spray

INSTRUCTIONS 

Preheat your oven to 375 degrees Fahrenheit. 

Combine uncooked rice and chicken/vegetable broth

Heat mushroom soup and milk in a medium-sized pot over medium-high heat. Once it is hot, but not boiling, add the cheese and whisk until it melts. Stir in the tuna and the juice from the cans. Season with salt and pepper. 

Spread bread crumbs on a tray, spray with Pam spray, and toast lightly in the oven.

Mix together all of the ingredients except the toasted bread crumbs(cooked rice, peas & peppers, cheese sauce, Tuna

Bake the tuna casserole for 20-25 minutes,  until the casserole is bubbling at the edges. 

Sprinkle toasted bread crumbs on to casserole after it is served into the foil containers.

Oatmeal Cookies by Anthony Boccanfuso

 OATMEAL COOKIES

My favorite oatmeal cookies recipe that’s perfectly soft and chewy, easy to make, and full of the best oatmeal cinnamon flavors. Feel free to stir in whatever other add-ins you would like!

INGREDIENTS

1 1/2 cups old-fashioned oats

3/4 cups all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon fine sea salt*

1/2 teaspoon baking soda

1/2 cup unsalted butter, room temperature

2/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

(optional) up to 1 cup total of add-ins, which could include a mix of anything from raisins to chocolate chips, chopped nuts, M&Ms, other fun baking chips or dried fruit and more

INSTRUCTIONS

Combine the dry ingredients. Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.

Mix the wet ingredients. In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.

Add in the dry ingredients. Add the dry ingredient mixture and beat on low-speed until combined.

Stir in any (optional) add-ins. Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.

Chill the dough. Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled.  (Or see a faster chilling method below.)

Prep the cookies. Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.  Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.

Bake. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.

Cool. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes.  (You can also sprinkle them with a pinch of flaky sea salt, if you’d like.)  Then serve warm and enjoy!

Tuna Noodle Casserole

 Tuna Noodle Casserole

 Servings: 5 Servings Calories: 402kcal Author: Andie Mitchell

Ingredients

5 cups cooked rotini pasta or egg noodles about 10 ounces

2 cans tuna drained and flaked with a fork

2 cups peas fresh or frozen

2 cans condensed cream of mushroom soup

1 cup milk

½ cup grated parmesan cheese(I used cheddar)

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 cup finely crushed French fried onions recommended: French’s brand

Instructions

Preheat the oven to 375°F.

Boil the pasta according to package directions. Drain and place in a large bowl. Add the celery, onions,  peppers, tuna and peas and toss to combine.

In a medium bowl, whisk the soup, milk, cheese, garlic powder, and pepper, and pour over the pasta mixture. Stir to combine.

Pour the tuna and pasta mixture into a casserole dish that's been coated with cooking spray. Cover the dish with foil and bake until hot, about 25 minutes. Remove the foil, sprinkle the french fried onions evenly over the top and bake uncovered for an additional 10 minutes. Serve.

Nutrition

Calories: 402kcal | Carbohydrates: 47g | Protein: 26g | Fat: 12g | Saturated Fat: 6g |

NOTE:  For Out Of The Cold we did not use the French Fried Onions on top, but we added celery, red peppers and onions, lightly fried if fresh, or as is if frozen.

Carrot Cake Muffins

 Ingredients

▢1 ½ cups flour

▢1 cup sugar

▢½ teaspoon cinnamon

▢½ teaspoon baking soda

▢½ teaspoon baking powder

▢½ teaspoon salt

▢½ cup vegetable oil

▢⅓ cup brown sugar

▢2 large eggs - at room temperature

▢2 teaspoons vanilla extract

▢2 cups finely grated carrots - not pre-shredded carrots, they should be freshly grated

Instructions

Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

Or cook in a well greased and floured Bundt pan, or in a 9 x 13 cake pan.

In a medium bowl whisk together flour, sugar, cinnamon, baking soda, baking powder, and salt.

In a large bowl combine oil, brown sugar, eggs, and vanilla and mix well. Stir in grated carrots.

Stir dry ingredients into wet ingredients until completely incorporated.

Fill muffin liners 2/3 full.

Bake in preheated oven for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before transferring to a cooling rack to continue cooling.

Serve fresh or store in airtight container at room temperature up to 3 days, or in the fridge up to 2 weeks. Optional: reheat them in the microwave for about 15 seconds and spread a little butter on top for the ultimate breakfast treat.

Notes

For cinnamon lovers: Double the cinnamon!

These can be made in mini muffin tins, simply reduce the time and pull them out when an inserted toothpick comes out clean besides a few moist crumbs.