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.
Use this one, adding a little butter and salt before serving: https://www.bonappetit.com/recipe/maduros-fried-sweet-plantains
Serve with Cuban-style black beans ( https://www.bonappetit.com/recipe/cuban-style-black-beans )over rice, and oxtail or some other meat or fried eggs.
Basic ingredients are bell peppers, rice, hamburger, onion. For vegetarian, use chickpeas.
Recipe using cooked rice: https://www.beefitswhatsfordinner.com/recipes/recipe/55603/classic-beef-stuffed-peppers
Recipe using uncooked rice: https://www.delish.com/cooking/recipe-ideas/a23014857/classic-stuffed-peppers-recipe/
garden tomatoes
crumbled goat cheese
pinch of salt
balsamic vinegar
fresh basil leaves finely chopped
a little olive oil
An online recipe: https://www.framedcooks.com/2019/07/rustic-tomato-goat-cheese-salad.html
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.
• 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
1 cucumber, partially peeled and cut to 1/2 slices
5 radishes, diced
juice of 1/2 lemon
1/2 c yogurt
1/4 c cream
1/2 t dried dill leaves
1/4 t salt
Mix and serve.
Can substitute mango and/or peaches for the cucumber/radish and fresh mint leaves for the dill. Reduce the salt.
Use sweet potato as well as golden potatoes. Serve with butter, yogurt, broccoli, fried chicken bits, bacon bits, grated cheese, sliced black olives, green onions, avocado.
Serve with Cucumber Radish Salad.
Rachel’s —
Muffin recipe: https://sallysbakingaddiction.com/simple-morning-glory-muffins/#tasty-recipes-73691
I changed pecans to walnuts, decreased the brown sugar to 1/4 cup, and instead of the applesauce, orange juice, orange zest, and 1/2 of the apple I took a can of cubed pineapple, drained the juice, crushed the rest in the food processor, then added 1/3 cup juice and 2/3 cup crushed pineapple. I still kept the other half of the apple in.
Vegan Gambian Peanut Stew (Domoda) at Rainbow Plant Life
Samb(h)ar — https://www.vegrecipesofindia.com/sambhar-recipe-a-method-made-easy/
4 Most Popular Indian Soups: https://www.tasteatlas.com/most-popular-soups-in-india
Mulligatawny Soup: https://thewanderlustkitchen.com/indian-mulligatawny-soup/
METHOD A
METHOD B
FOR EASIER PEELING
For easier peeling, use older eggs and let them sit in the ice water longer.
TEST conducted 2022-04-16 on Methods A and B with 6 eggs in each. RESULTS: The steamed eggs may have peeled a little easier, but not certain. Method A will probably give more consistent results, since the initial temperature of the eggs will be less important.
3 T oil
1 diced onion
1 diced and seeded poblano or bell pepper (or diced zucchini)
4 finely chopped garlic cloves
1 t cumin
2 t paprika (optional)
1/4 t chili powder
12 peeled tomatoes (or 1 28 oz can peeled tomatoes)
8 eggs
1/3-1/2 salt (depending on proportion of canned tomatoes) and 1/4 t pepper
chopped cilantro
Cook the chopped pepper and onion in oil until the onion becomes translucent in a cast iron pan. Add garlic and spices and cook for an additional minute. Add the tomatoes and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Add zucchini (if using). Make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking (5-8 minutes). Garnish with chopped cilantro.
Serves 6
Make a graham cracker crust, like this one, bake and cool it.
Make lime curd using Nellie and Joe’s Key Lime Juice (zest optional) using this recipe.
Warm a package of cream cheese (still in the foil) in a bowl of hot tap water.
Cream 1/2 cup lime curd with the warmed cream cheese and spread evenly in the bottom of the pie crust.
Cut a pound of strawberries into bite-sized pieces, mix with 2 tablespoons white sugar until dissolved and spoon fruit over cream cheese mixture. Chill pie for an hour or so.
1 1/3 c flour (use half whole wheat)
1 1/2 t baking powder
2/3 t salt
1 c crushed ripe bananas (about 2) + 1 c fresh whole blueberries
(or 1 c payapa + 1/2 c pear, finely crushed or pureed)
(or 1 c banana + 1 c diced and seeded orange, grating peel first)
2/3 c sugar
2 large eggs
1/2 c oil
1/2 c walnuts
1 t blackstrap molasses
2 t vanilla
1 T lime juice
1/3 c shredded coconut
Mix first 3 ingredients thoroughly in one bowl and the remainder in another. Spray bottom of muffin inserts with cooking oil spray. Combine and bake immediately at 375 for 25 minutes or until muffin top springs back when pressed.
Makes 12 muffins.
Also see Heather’s Perfect Whole Wheat Banana Bread and Double Chocolate Zucchini Bread.
2 T oil or butter
1 large onion, diced
4 large carrots, peeled and diced
2-3 large stalks celery, sliced (some leaves ok)
radishes and/or zucchini (optional)
1 t EACH, dried: thyme, basil and oregano (or substitute 1 1/2 t curry powder and 1/2 t turmeric and add 1/4 c cream at end for an Indian flavor)*
2 cans or 2-3 c chickpeas, drained and rinsed
6 oz (1.5 c) rotini or egg noodles
10 c water
3 t vegetable base
1/4 c fresh chopped parsley or cilantro
1 t salt
3/4 t pepper
juice of a lemon or lime
Saute onions, carrots, celery, and dried herbs in oil over medium heat until they start to soften (5+ min). Add other vegetables (if used), chickpeas, pasta, spices, liquids. Bring to boil then simmer for 7-10 min until pasta is done. Add parsley, salt, lemon juice, cream (if used), and pepper. Serve with green salad, bread and butter. Serves 10.
* OR add cardamon, ginger, garlic per the curry vegetable soup recipe here ( https://holycowvegan.net/easy-vegetable-curry/ ) or just use that recipe with cream or yogurt instead of coconut milk (substitute an equal amount of regular yogurt or cream diluted with water [14 oz coconut milk = 1 c heavy cream + 2/3 c water])
Dissolve about 2 T. tamarind paste in 2 cups hot water. Strain chunks, discard and save sweetened water. Saute one diced onion, 2 garlic cloves and 1 T. finely diced fresh ginger in a half and half mix of oil and butter (about 1 1/2 T. of each) until the onion is translucent and just beginning to brown. Add 1/2 t. amchoor powder, 1/4 t. cumin, 1/4 t. cayenne pepper, 1 t. turmeric, 1/2 t. coriander and stir together over heat for 15 seconds.
Blend spiced onions with 2 – 14.5 ounce cans of diced tomatoes with their juice. Heat onion /tomato mixture with saved tamarind water and salt to taste. Once your soup just starts to bubble, turn off the heat and add 1/2 cup cream.
Can add cooked, blended legumes or cooked, cubed chicken thigh meat to add protein.