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Red Cabbage (Rotkohl, Blaukraut) in Instant Pot

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1 small red cabbage, finely shredded
1 small onion, finely diced
3 T butter
1/4 c apple cider vinegar
1/4 c water
2 T brown sugar
1/2 t salt
1/2 t nutmeg
1/4 t cloves
1/4 t allspice
1/4 t pepper

Set instant pot to sauté, add butter and onion. Sauté until translucent then add the cabbage. Sauté 2 more minutes. Turn off instant pot. Mix remaining ingredients together until sugar dissolves, then add to vegetables in pot and mix well. Set instant pot to cook on high pressure for 3-4 minutes, depending on how well-cooked you’d like it. When the cook time is up, do a quick release.

Posted in Ethnic_German, Vegetables

Amy’s Palak Paneer

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15-16 oz chopped frozen or fresh chopped spinach
1 large or 2 small onions, diced
4 cloves garlic, minced or crushed
1 T ginger, finely minced
2 jalapenos, seeds and half of veins removed, cut into 1/2-inch pieces
1 med tomato, cut into 1-inch pieces
1 T oil (more if needed)
1 t garam masala
1/2 t salt
1/4 t turmeric powder
1/4 t cayenne powder
1/4 t amchor powder or 1 T lemon juice
fat pinch of hing (asafoetida powder) (optional)
1/3 c heavy cream or to taste
10 oz paneer or queso fresco, cubed
1/2 T finger-crushed kasuri methi (dried fenugreek leaves)

Bring 2 quarts water to a boil in a 3 1/2 quart pan. Add spinach leaves and blanch 3 minutes if fresh and 5 minutes if frozen, then drain immediately (up to 3/4 c water remaining is OK). Place spinach, tomato, and jalapeno in a blender. Heat the oil in a large sauté pan or 12 inch cast iron skillet. Add onion and sauté for 2 minutes, add garlic and sauté for 2 more minutes, then add ginger and sauté for 2 more minutes or until onions or tender, adding more oil if needed. Add this mix to the blender and puree to your desired smoothness. (I like to puree until the chili and tomato are obliterated but the spinach still has some texture.) Pour blended mixture into the sauté pan (or skillet). Cover the pan and cook 3 minutes over medium heat, stirring frequently. Meanwhile, mix garam masala, turmeric, cayenne, amchor and asafoetida. Then add this mix to the spinach mixture and cook 1 minute more. Mix in the cream and paneer and simmer 1 more minute. Remove from heat and add kasuri methi.

Serve with naan or rice.

Serves 6.







Posted in Ethnic_Indian

Vegetarian (Chicken) Tortilla Soup

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8 6-inch corn tortillas
1/4 c oil
1 small onion, diced
1 large jalapeno or poblano or bell pepper, diced
3 cloves garlic, minced
1 t cumin
2 t chili powder
4-5 diced tomatoes or 2 14.5 oz cans
2 t vegetable base dissolved in 5 c water
1.5 c black beans (or 1 14.5 oz can)
2 c hominy or 1.5 c corn
1 lemon or two limes (juice)
1 t salt
1/2 t pepper
1/2 t smoked (or regular) paprika
1/2 c chopped cilantro

(Plus sour cream, diced avocado, diced cooked chicken, and shredded cheese for serving).

Cut the corn tortillas into half inch strips, sprinkle with half the oil and some salt, toss, then bake on a cookie sheet at 375 for about 15 minutes (until lightly browned), stirring mid way through.

Meanwhile, heat the remaining oil in a pan and add the onion and pepper(s), stirring occasionally.

Once these have softened (about 5-7 min), add the garlic, cumin, and chili powder, and cook another minute or two or until fragrant.

Add the remaining ingredients except the cilantro and simmer about 20 minutes.

Add the cilantro and cook 1 minute more.

Serve topped with sour cream, diced avocado, diced cooked chicken, and shredded cheese. (For non-vegetarian option of cooking the chicken with the soup, see https://www.spendwithpennies.com/chicken-tortilla-soup/ or https://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe-1939403 )

Serves 8.

Posted in Ethnic_Latin American, Main Dishes, Meats, Soups, Vegetarian Main Dish

Swedish Veggie Balls

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For the Veggie Balls:

6 T uncooked wild rice (not a blend) cooked until tender to make 2 cups
1 heaping cup grated or finely chopped mushrooms
1/2 cup finely diced onion
6 T Greek yogurt
3/4 cup almond flour, bread crumbs, or a combination (1/2 c nut, 1/4 c bread)
1/4 t smoked paprika
1/4 t garlic powder
1/2 t salt

1-2 eggs

3 T butter
1/4 t garlic powder
3 T flour
1 1/2 cups veggie broth
1/2 cup Greek yogurt
2 T cream
salt and black pepper to taste

Preheat oven to 425 degrees F. Mix meatball ingredients together, except eggs. Add one egg and try making a small ball. If the mixture needs more moisture for the veggie balls to stick together, add the second egg. Roll into balls (1-2 T ea.) and put on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Bake for 15-20 minutes or until firm when pressed.

Melt butter in a large skillet. Add garlic powder and flour. Bubble for a minute or two, then slowly whisk in broth. Once thickened, add the Greek yogurt and the cream. Add salt and pepper to taste.

Serve with egg noodles or mashed potatoes and lingonberry jam on the side.

Adapted from: https://pinchofyum.com/vegetarian-swedish-meatballs

Posted in Main Dishes, Vegetarian Main Dish

Quick Broccoli or Cauliflower Soup

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1 large or two small heads broccoli
3 cups water
2 cups milk (or 1 1/2 c water, 1/2 c cream)
1/4 cup flour
1/4 cup butter
1 t veggie better than bouillon
pinch or shake of garlic powder
1/4 t tabasco sauce
1/4 t salt

optional: 1/4-1/2 cup grated cheese

Chop broccoli into bite-sized pieces. Put water on to boil. In a separate pot, melt butter, add flour and garlic powder and stir until bubbly. Add 1/2 cup of the milk, the veggie better than bouillon and the tabasco sauce and salt. Stir until thickened. Add cheese if desired and stir until melted. Add the rest of the milk, stir until combined and bring to a low bubble. When the water boils, add the broccoli and cook for five minutes. Combine the two pots, simmer until broccoli is as tender as you like, and serve!

Posted in Soups

Mashed Parsnips

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2 large parsnips, peeled, sliced (and/or cauliflower)
1 T lime juice
1 T butter
2 T cream
1/8 t salt e
chives (dried or fresh)

Boil parsnips about 10 min until tender. Mash. Mix in remaining ingredients and sprinkle with chives.

Posted in Vegetables

Cream of Mushroom Soup

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REVISE THIS RECIPE AS NEEDED

8 oz fresh mushrooms, sliced
2 T onions, chopped
1 -2 garlic clove, minced (or garlic powder)
2 T butter
2 -3 T flour
2 c chicken or veggie broth
1 c cream
1/2 t salt
1/4 t pepper
1/4 t nutmeg
1/4 t dry thyme or 1 T fresh minced thyme


Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft and mushrooms brown. Blend in 2 T flour and stir for 1-2 minutes to cook the flour. Add a splash of the broth and stir to make a thin paste to avoid clumping the flour, then add remainder and heat until slightly thickened while stirring frequently. Stir cream with additional 1 T flour and seasonings. Add in cream to soup. Simmer (not boil) to thicken while stirring frequently.

Adapted from https://www.food.com/recipe/homemade-cream-of-mushroom-soup-264191

Posted in Soups, Vegetarian Main Dish

Amy’s Pizza Crust

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1 1/2 cups water, about 110 degrees F

1 teaspoon active dry yeast

4 cups bread flour

1 teaspoon salt

2 teaspoons olive oil

Pour a couple tablespoons of the warm water into a large bowl. Add yeast to moisten. After a few minutes, add flour, salt, remaining water and oil in that order. Mix with a wooden spoon for a minute. The dough should be shaggy with all the flour moistened. If you have more than a tablespoon of dry flour, add more warm water and mix until all the flour is incorporated into the ball of dough. It can still have spots that are sticky and clumps that are drier, as long as it forms a ball in the middle of the bowl.

Flour your work area and dump your dough out. Knead it until it is springy and smooth. Put in an oiled bowl to rise for 30-45 minutes. Divide in half. (This will make enough for two cookie sheet sized pizzas. If you want smaller pizzas, divide your dough into smaller portions. You can freeze what you don’t use for another time.) Knead each ball of dough again. You can knead on oil instead of flour to keep too much flour from being incorporated. Be careful not to knead too vigorously or pull dough too tightly. You don’t want the developed gluten to tear. Keep the integrity of the smooth surface of the dough intact. Put each ball of dough in its own oiled bowl and cover with an oiled plate. Let rise for two or three hours at room temperature, or longer (even overnight) in the fridge. If you let them rise in the fridge, take your dough out of the fridge and hour or so before you use it to let it warm to room temperature.

Oil two cookie sheets and lightly sprinkle them with cornmeal or semolina flour. Put them in the oven. Preheat your oven to 450 degrees. Lightly flour your work space and gently turn a ball of dough onto the flour. Carefully stretch your dough and/ or roll with a rolling pin to almost the size of your pan. Try to leave bubbles, especially in the edges of the dough, i.e., use a rolling pin only in the center. Even if the oven is not fully preheated, take one of your pans out and put the dough on the pan. For a cookies sheet sized pizza, you need about 3/4 cup sauce. Top your pizza and return it to the oven. Roll out your second ball of dough, take your second pan out, put your dough on the hot pan and top it with sauce, cheese, etc. Return it to the oven. After 5 or 10 minutes, rotate the pans. Bake until the bottom of the crusts brown and the cheese is as toasty as you like.

Posted in Breads, Ingredients

Veggie Thai Curry (3 Recipes)

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Ingredients

  • 2 T vegetable oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 2 t cumin
  • 1/2 t cayenne pepper
  • 4 t curry powder
  • 1 t salt
  • 1 t black pepper
  • 2 cm pieces ginger, minced
  • 14 oz can tomato, blended
  • 15 oz can chickpeas, drained
  • 14 oz can coconut milk (or substitute 2/3 c water and 1/2 c more cream)
  • 1/2 c cream
  • 1/2 c torn spinach (optional)
  • 1/2 c chopped cilantro

Instructions

Saute the onion in oil over medium heat until it begins to soften, add the garlic, stirring frequently. After a minute, add remaining ingrediends, cover, and simmer until the cauliflower is tender. Add the spinach and cilantro in for the last minute.

Adapted from https://tasty.co/recipe/simple-veggie-curry

ALSO Vegetarian Thai Green Curry at https://choosingchia.com/thai-green-curry-tofu/

ALSO Thai Panang Curry with Vegetables (Michael made, was delicioius)

Posted in Ethnic_Thai, Vegetarian Main Dish

Ingredient Notes

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Baking Powder and Baking Soda. Bakewise 2008, p. 59. Use only baking powder unless you recipe has a lot of acidic ingredient such as yogurt or sour cream. Use 1 t baking powder per cup of flour.

Salt enhances sweetness and flavor by blocking bitterness. In cakes and sweet breads, use about 1 t salt per about 2 c flour

Oil. Makes cakes and sweet breads moist, but counteracted by protein in eggs. Use 1 egg per 1/4 oil.

Posted in _COOKING

Cobbler or Nut Crumble Crisp

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FILLING (FOR CRISP OR COBBLER):

4 c (8 c for cobbler) blueberries (and/or mulberries, blackberries, or equal parts ripe plantain and mango)
1/4 c (leave out for cobbler) minute tapioca
3/4 c (1 1/2 c for cobbler) sugar
1 T (2 T for cobbler) lemon juice

1. Preheat oven to 375.

2. Mix filling ingredients in bowl, slightly mashing blueberries. Let sit 15 min, stirring occasionally.

FOR BERRY CRISP — CRUMBLE:

6 T cold butter
3/4 c flour
1/2 c brown sugar
1/2 t cinnamon
pinch salt
small pinch nutmeg
1/2 c sliced almonds

3. (for crisp) Spread filling in bottom of 8×8 glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling. Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30 min?). Let sit 10 min before eating.

FOR BERRY COBBLER — BATTER:

1 c flour
1 t baking powder
1/4 t salt
1/2 c butter, melted
1/2 c water + 1/4 c cream (or 3/4 c milk)
1 egg
1/2 t vanilla

3. (for cobbler) Mix the batter ingredients. Pour half into a greased 8×8 or 9×9-inch baking dish. Add filling, then the remaining batter. Bake at 375 degrees for about 45 min until golden brown.

Serves 5. Eat with Aldi premium vanilla ice cream.

Posted in Desserts

Wild Rice Pilaf

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• 3/4 c converted rice
• 1/2 c chopped onion
• 1/2 c diced carrots
• 1/4 c raisins
• 2 T butter
• 1.5 c vegetable broth
• 1/2 c frozen peas
• 3/4 c cooked wild rice
• 1/3 c toasted almond slices

Cook the wild rice beforehand (see below). Saute the converted rice, onion, carrots and raisins in butter until onion is tender. Add the broth; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Stir in frozen peas, wild rice and almonds; heat through.

COOKING THE WILD RICE:

See https://www.thekitchn.com/how-to-cook-wild-rice-on-the-stovetop-198709

Posted in Ethnic_Indian, Ethnic_Mediterranean, Grains, Vegetarian Main Dish
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