Zucchini/Apple/Raisin Crisp
Ingredients
4 cups Grated Zucchini
4 cups chopped Apples
1/2 cup Raisins
1/2 cup brown sugar
1 Tbsp. Ground Cinammon
1/2 cup flour
Topping
3 cans of full-fat coconut milk(17g fat/80 ml = 20% fat)
1/2 cup Coconut Milk Powder
1/2 cup sugar, honey, maple syrup, or agave syrup
2 Tablespoons Vanilla Extract - to taste
Instructions
In a medium-large bowl put the contents of 3 cans of coconut milk. Add the sweetener and vanilla. Mix 1/2 cup Coconut Milk Powder with just enough water to make a smooth paste
Using an immersion blender, a hand-held mixer or a food processor, mix the ingredients until they are well blended. Add the ingredients to the ice cream maker canister and proceed following the manufacturer’s instructions.
Chill mixture in refrigerator overnight.
When the ice cream is ready you can serve it or put it into another container to “ripen.”
Using this basic recipe you can add nuts, fruits cocoa powder, etc. to make a variety of ice cream flavors. If the ice cream maker only makes a quart, you will need to cut down the coconut milk/cream by 1/4 to make room for additional ingredients.
Ingredients
2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
1 tablespoon fine sea salt
¼ cup olive oil
⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped
Instructions
In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Ingredients
1 can 55oz Bush's Original Baked Beans
1/4 cup onions chopped
1/4 cup green bell pepper chopped
1 1/2 cup ketchup
1/2 cup brown sugar
8-10 vege hotdogs
Instructions
Spray a large baking dish with no stick cooking spray. Preheat oven to 350 degrees F.
In a large bowl or pan, combine the beans, onions, green bell pepper, ketchup, and brown sugar.
Cut franks into desired size pieces. Stir into the beans.
Bake for about 40 minutes, or until beans are hot and bubbly.
Servings
12 tarts
Calories
60 kcal
Ingredients
Filling
3 cups diced rhubarb
1 Tbsp. cornstarch
1/2 cup sugar(decreased from 3/4 cup)
Tarts
1 pkg. 12 frozen tart shells baked according to pkg. and cooled
Whipped cream
Small basil or mint leaves
Instructions
For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Set aside to cool and then refrigerate.
When ready to serve, fill each tart with about a heaping tsp. of rhubarb, dividing among the 12 tarts. Top with whipped cream and a small basil or mint leaf.
Crust
1 cup all-purpose flour
1/2 cup sugar
1/2 cup butter room temperature
Filling
2 large eggs
1 cup sugar
1/4 cup flour
1/4 tsp. salt
2 cups diced rhubarb
Instructions
Preheat oven to 350F. Line the bottom of an 8×8″ pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.
While crust is baking mix together eggs, sugar, flour and salt and whisk well about 1 min. but no longer. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.
Let the bars cool and remove with the parchment paper. Cut into squares.
TOFU CURRY
This is the amount of tofu I used for the meal I served your family and ours
Ingredients
3 blocks firm tofu
2 14 1/2 ounce cans diced tomatoes, with juice
1 large onion, diced
1 - 2 tablespoons curry powder, or to taste
1 - 2 teaspoons cumin powder
4 cloves garlic, minced
2 cups flour, seasoned with salt to taste
olive oil or vegetable oil of your choice
Directions
Cut tofu in half lengthwise, and in thirds or fourths across, both directions. This makes
cubes about 1 cubic inch in size. Take one handful of tofu at a time, and toss in the flour
and salt mixture, till the tofu is coated. Put in a pan, and continue coating the tofu
squares bit by bit, until they all have been floured
In a large skillet, pour about 3 tablespoons oil, add the chopped onions and saute for
about 4 - 5 minutes on medium heat, till the onions are tender. Add the curry powder and
cumin, and let saute very slowly for about 5 more minutes. Add the tofu squares, garlic
and tomatoes. You will need to add, perhaps, a can of water, according to your taste. Let
this simmer slowly for half an hour or so. Keep tasting and adding any needed salt,
cumin powder, or water, etc. The flour on the tofu squares does thicken it a bit, and you
want it a little thick, not too runny. As it sets, it will thicken a bit, too.
Hope these recipes work well for you. Call me if you have any questions.
Ingredients
Marinade:
1 cup vegetable broth
1 sheet nori
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon miso paste
2 cloves garlic
1 inch fresh ginger, peeled
1 teaspoon beet powder
½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon liquid smoke (optional)
Assembly:
1 block (14 oz) extra-firm tofu
1 sheet nori (optional)
⅓ cup cornstarch
Salt and pepper
3 tablespoons vegetable oil
Optional: furikake, for serving
Optional: Sliced green onions, for serving
Equipment Needed
Tofu press (optional)
High-speed blender
Two chopsticks or butter knives
Sharp kitchen knife
Kitchen shears
Wire rack or large plate
Large skillet
Spatulas (2)
Instructions
Prep and Marinate
Press your tofu. Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, learn our favorite trick for how to press tofu without a tofu press!
Prep the marinade. While the tofu is pressing, prepare the marinade. Add all the marinade ingredients to a high-speed blender and blend until completely smooth.
Slice the tofu. Once the tofu is well-pressed, cut the block in half lengthwise. Then, turn each piece on its side and cut it in half again. To replicate the shape of a salmon filet, cut the pieces at an angle or with a slight curve. You should have four final strips of tofu.
“Hasselback” the tofu filets. One at a time, take each piece of tofu and lay it flat on a cutting board. Put two chopsticks or butter knives on each side of the piece of tofu. Cut diagonal cuts into the tofu – the chopsticks should stop your knife from cutting all the way through. This will mimic the flaky texture of fish. Repeat with all four filets.
Marinate for at least 1 hour, or overnight. Carefully place the tofu salmon filets in a baking dish and pour the marinade over top. Cover and refrigerate for at least an hour or, ideally, overnight.
Cook the Filets
Add nori (optional). If desired, cut strips of nori about the size of each strip of tofu. This resembles the salmon skin. Carefully remove the tofu pieces from the marinade and place on a wire rack or plate. Dip each piece of nori in the leftover marinade and stick on the flat side of each filet.
Coat in cornstarch. Carefully coat each tofu filet in cornstarch on the four largest sides.
Pan-fry. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tofu, nori-side down, to the pan. Depending on the size of your pan, you might have to cook the tofu in two batches.
Cook for about 2 minutes on each of the four sides until crispy. The tofu is delicate and easiest to flip using two spatulas rather than tongs.
Serve. Once crispy on all sides, enjoy immediately while warm!
Ingredients
▢1.5 lb white fish fillets (skinned & deboned and cut into large chunks)
▢½ tsp ground turmeric
▢2 tbsp vegetable oil
▢10 fresh curry leaves
▢½ onion (very finely chopped)
▢1 lemongrass stalk white part only (bruised at end with a rolling pin)
▢4 tbsp Sri Lankan Curry Powder (use my recipe or buy Sri Lankan curry powder)
▢1 tomato (chopped)
▢1 can coconut milk (14oz/400ml)
▢2 tsp salt
▢1 lime (juice of)
Garnishes
▢Fresh cilantro
▢1 hot red chilli (thinly sliced)
Instructions
Sprinkle the fish chunks with turmeric, toss to coat and set aside
Heat the oil in a pan over a medium heat and when hot add the curry leaves. Let them sizzle for 1 minute.
Add the onion and lemongrass stalk and fry for 2-3 minutes until soft and golden.
Add the curry powder and ½ cup of the coconut milk and stir well. Cook for about 5 minutes until thick and paste-like.
Add the tomato and cook gently for another 2 minutes.
Add the remaining coconut milk and 1 cup of water. Bring this to a boil and then reduce the heat to simmer gently for 5 minutes.
Add the fish to the pan and shake to submerge. Try not to stir too much as this will result in breaking the fish up. Instead, shake the pan gently to move things around. Cook for 10 minutes until the fish is cooked.
Remove from the heat and season with salt. Finally, squeeze in the lime juice and that's it. You're done.
Serve with basmati rice and garnish with cilantro and sliced chillies.
Notes
Suggestions for Serving and Storing
When it comes to serving my fish curry, I prefer pairing it with fragrant basmati rice. The sauce in the curry blends perfectly with the rice, making each mouthful a delicious explosion of flavors.
For garnishing, I usually use hot chillies and cilantro, but sometimes I also add chopped fresh radish, celery, and tomatoes. Additionally, I like to drizzle a little coconut milk over the final dish to enhance its taste.
As for storage, it's best to consume the fish curry when it's freshly prepared and hot. However, if you have leftovers, refrigeration is the way to go. To reheat it, use a microwave and avoid excessive stirring to prevent breaking up the delicate fish. Store the leftovers in an airtight container and consume within 1-2 days.
For freezing, I wouldn't recommend it for this curry as it can cause the fish to fall apart too much during reheating. Hence, it's best to enjoy the dish fresh.
Chicken Rice Casserole- Experiment 2.3
