Posts filed under ‘Vegetarian’

Halvah – A small batch

halvah

More adventures in candy making.
My mother’s really going to kill me for this one. She absolutely adores halvah. Good thing it’s a small batch. =)

1/4 cup water
1 cup sugar
3/4 cup of tahini paste
1 teaspoon vanilla extract
candy thermometer
metal loaf pan, greased and lined with parchment

Pour sugar into a heavy sauce pan
pour the water over the sugar, don’t stir
bring to a boil over high heat
using the thermometer bring to a temperature of 260°F

Pour the tahini and vanilla into a microwave-safe bowl
zap for a minute or so just before the sugar syrup is ready
temperature of the tahini needs should be 100 – 110°F

Add the warmed tahini to the sugar syrup
remove from heat
mix well until incorporated
pour into the prepared loaf pan
even out the mixture quickly with a heatproof utensil before it begins to set up

Allow to rest and cool in the pan for a minumum of 12 hours at room temperature

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May 7, 2017 at 8:27 pm Leave a comment

Red Lentil Dal

dal

The original recipe came from The New York Times by Nigella Lawson. I didn’t feel the need to reduce the amounts for my usual small batch, I’m looking forward to leftovers. But I did change a few ingredients and or measurements. And I used a pressure cooker to speed up cooking time, while Nigella’s version is done on the stove top.

2 tablespoon vegetable oil or ghee
1 medium onion, diced
1 medium sweet potato, diced (or a cup of diced butternut squash)
1 inch fresh ginger, grated
2 garlic cloves, minced
1 generous squirt of sriracha (or not)
1 – 1 1/2 cups dry red lentils
1/2 teaspoon prepared curry
1/2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tomatoes, diced (or canned as the original recipe states, or even tomato sauce)
salt and pepper
4 cups water or stock (I did half and half)
1/2 can of coconut milk (be sure to shake the can before opening to combine the milk with the fat)

Sauté onion over a medium-low flame until softened
add sweet potato, and sauté for about 5 minutes
add fresh ginger and garlic, stir to combine
reduce heat to low

Add lentils and dry seasoning to the pot
stir until lentils are well coated
add tomatoes and water
cover, raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer
cook for 12-15 minutes (double the time for stove top version)

Once the main cooking time is complete, release the pressure from the cooker
stir in coconut milk and season to taste with salt and pepper

stir vigorously to combine and break up the lentils and sweet potatoes
if the dal is to thick, add more water or stock
if it’s too loose, cook uncovered to reach desired consistency

Garnish with cilantro and shredded coconut.

Some of the comments mentioned adding baby spinach. I may do that for the next batch.

May 4, 2017 at 4:16 pm Leave a comment

Thai-style Peanut Sauce

peanut-sauce

This recipe makes a concentrate, which should be stored in the refrigerator. Scoop out a bit at a time for whatever recipe might call for some. It needs the addition of coconut milk or water to revive the paste into a sauce.

3/4 cup peanut butter (I prefer the super-chunky natural variety)
1 tablespoon Sriracha
1 tablespoon soy sauce
2 tablespoons brown sugar
2 tablespoons white or apple cider vinegar
1/4 cup water

Combine all in ingredients in a saucepan and whisk to combine
once emulsified put in a jar and store in the fridge

To make a sauce, mix a portion of concentrate with coconut milk preferably, or water, and heat in the microwave for 15 to 30 seconds. Stir until combined.

For a small batch, about a quarter cup, the ratio is approximately 2 tablespoons peanut sauce concentrate to 1 1/2 tablespoon liquid.

December 3, 2016 at 3:17 pm Leave a comment

Scallion Pancakes, a simple version – A small batch

scallion pancakes

I stumbled upon this full-batch version on chinasichuanfood.com while clicking around Pinterest. It’s not as flaky as the original version, but as the OP says, it’s easier on a weeknight. Here’s my version for one or two.

1/2 cup AP flour
1/2 cup of water
1/2 cup chopped scallions (approximately 3)
1/2 teaspoon sesame oil
pinch of salt
pinch of five spice powder
pinch of pepper
oil for frying

Mix flour, water, salt, pepper, spice powder, and sesame oil together well
use a whisk to make sure there are no lumps
set aside for a few minutes

Coat the bottom of a medium-size skillet with oil
Heat on high

Combine the scallions with flour mixture
when oil is hot, pour batter into skillet, moving it around to coat the bottom of the pan evenly

Cook pancake until well browned and flip to cook the other side
when second side is browned to your liking, remove from pan and let rest on a paper towel to drain while you make the dipping sauce.

Dipping Sauce
1 tablespoon soy sauce
1 tablespoon vinegar (since I don’t usually have Chinese chinkiang vinegar on hand, I use seasoned rice vinegar)
a drop of sesame oil
1/2 teaspoon grated ginger
1/2 teaspoon sugar
sprinkling of scallions
sprinkling of chili flakes

Combine all ingredients

Cut the pancake into wedges and serve hot

October 24, 2015 at 2:55 pm Leave a comment

Quick & Easy Salsa – A small batch

salsa

Made from mostly pantry and staple ingredients.

1/2 cup tomatoes, diced
1/4 onion, diced
1 clove garlic, minced
1 tablespoon lime juice (or lemon)
jalapeno to taste, diced
pinch of cayenne or red pepper flakes
pinch of cumin
pinch of sugar
cilantro to taste (or a large pinch of coriander)
salt
pepper

You can leave it chunky, or give it a pulse or three in a food processor for a less chunky version. Let rest to allow the flavors to build and meld before serving.

June 1, 2014 at 3:11 pm Leave a comment

DIY Flour Tortillas – A small batch

This is my 300th post everyone! Not all posts have been recipes, but close. A big thanks to everyone following Audrey Can Cook, making it fun and worthwhile for me to continue.

tortillas

I will never buy flour tortillas again. So good, so easy!

1 cup AP flour
big pinch salt
1/3 cup warm water
1  1/2 tablespoons oil

Mix together
knead a few times
form a ball
cover and let rest for 10 minutes

Divide into 4 even pieces
roll out until very thin (about 7 inches in diameter)

Heat a lightly oiled skillet over a high flame
cook the tortilla until it begins to bubble and brown (about 1  1/2 minutes)
flip over and cook the opposite side

Keep warm by wrapping in a kitchen towel

These need to be eaten fresh and warm, that’s the reason for the small batch that makes only 4 tortillas. Recipe can be doubled very easily.

May 24, 2014 at 5:12 pm 2 comments

Green Beans in Garlic Sauce

garlic sauce

I really don’t know how authentic this recipe is, but it’s one of my favorites when ordering take-out, and this is my attempt at a home-cooked version. This works really well with eggplant as well.

1 pound green beans, washed and trimmed
1 tablespoon oil
1 teaspoon cornstarch
splash of water

Sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon hoisin sauce
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
chili paste to taste
1 tablespoon vinegar

Combine the sauce ingredients and set aside

Heat oil in a large sauté pan
stir fry beans until they start to become tender
add sauce and toss to combine
cover and lower heat
cook until desired doneness is achieved

Mix corn starch and water
pour over beans and combine
allow sauce to thicken and serve

April 8, 2014 at 6:45 pm Leave a comment

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