diff options
| -rw-r--r-- | .gitignore | 1 | ||||
| -rw-r--r-- | recipes/Cast Iron Seasoning Process.txt | 36 | ||||
| -rw-r--r-- | recipes/Nam Sod.txt | 37 | ||||
| -rw-r--r-- | recipes/asian style collards.txt | 11 | ||||
| -rw-r--r-- | recipes/asian-chicken-thighs.txt | 26 | ||||
| -rw-r--r-- | recipes/beef stroganoff.txt | 25 | ||||
| -rw-r--r-- | recipes/brownies.txt | 28 | ||||
| -rw-r--r-- | recipes/chicken whole grilled.txt | 16 | ||||
| -rw-r--r-- | recipes/chocolate cake.txt | 49 | ||||
| -rw-r--r-- | recipes/chocolate frosting.txt | 5 | ||||
| -rw-r--r-- | recipes/collards mixed greens.txt | 21 | ||||
| -rw-r--r-- | recipes/elderberry syrup.txt | 23 | ||||
| -rw-r--r-- | recipes/gluten free banana bread.txt | 22 | ||||
| -rw-r--r-- | recipes/kenyan-beef-stirfry.txt | 16 | ||||
| -rw-r--r-- | recipes/memphis dust rib rub.txt | 28 | ||||
| -rw-r--r-- | recipes/pizza-dough.txt | 16 | ||||
| -rw-r--r-- | recipes/risotto-miso.txt | 28 | ||||
| -rw-r--r-- | recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt | 27 | ||||
| -rw-r--r-- | recipes/yellow cake.txt | 25 |
19 files changed, 439 insertions, 1 deletions
@@ -1,2 +1 @@ ._sync_* -recipes/ diff --git a/recipes/Cast Iron Seasoning Process.txt b/recipes/Cast Iron Seasoning Process.txt new file mode 100644 index 0000000..d48be4e --- /dev/null +++ b/recipes/Cast Iron Seasoning Process.txt @@ -0,0 +1,36 @@ +Cast Iron Seasoning Process +https://www.reddit.com/r/castiron/comments/5d3bmc/my_personal_seasoning_process/ + + + +I'm making this post mostly so that I can link back to it as this comes up a lot. This is my personal seasoning process and it works for me. There are many others out there and feel free to use them, but if you're asking what I do, this is what I do, and I feel it's the easiest process and works very well, even for newbies. + +Oil of choice - Crisco. Okay, I'm already lying, I actually use Crisbee because the addition of the beeswax makes application a bit easier when you're seasoning a couple hundred pieces a year (I do a bit of selling on the side.) But unless you're really into it, have a lot of pieces, or just want to try it and see if it works for you, Crisco is the main oil in Crisbee and is the most important part. If this is your first Cast Iron pan, just use Crisco. + +This process is assuming you're starting with a piece of bare iron. You've already stripped the old seasoning off either through lye (lye tank, yellow cap oven cleaner, etc), Electrolysis, vinegar scrubs, or magic voodoo. Stripping can be a different topic. + +My Process: + +Wash and scrub your pan with soap and water. + +2. Dry thoroughly with a towel. + +3. Immediately place in a 200 degree oven for 20 mins + +4. Take out (using gloves) and coat with liberal amount of Crisco. Use an old t-shirt, towel you don't care about, or something like that. + +5. Most Important - try to wipe out ALL of the oil. Use a different t-shirt or towel. I do a two step wipe, the first with a towel, the second with a paper blue Shop Towel. You won't be able to get it all and there's enough left on the pan for the seasoning. + +6. Return to oven and heat to 300. Once it's 300, take out and wipe down again. Note I don't actually do this step anymore, but I recommend it to newbies or people having problems with their own process. It helps make sure all of the excess oil is removed. + +7. Return to oven and heat to 450 + +8. Bake for an hour + +9. Let cool in oven (completely if you're finished and have time. You can go to 200 if you're going to do another round of seasoning and are in a rush) + +Repeat process starting at step 3. Before starting step 2, check your pan. If you see any spots on it, that means you didn't do step 5 very well, and I would scrub it down again starting at step 1, but if it looks good I go right to 3. Do this 2 or 3 times and you'll get a well seasoned pan. + +After seasoning your pan may look any color from brown, to dark grey, to black. Use and cooking fatty foods and time will eventually turn your pan that deep dark black you're looking for. + +Good Luck! diff --git a/recipes/Nam Sod.txt b/recipes/Nam Sod.txt new file mode 100644 index 0000000..23d6eb4 --- /dev/null +++ b/recipes/Nam Sod.txt @@ -0,0 +1,37 @@ +Nam Sod + + +Ingredients + +1.5 lb of ground chicken/pork +2.5 teaspoon of chopped garlic +2 tablespoon of chopped cilantro +¼ cup of thinly sliced red onion +2 green onion (chopped) +2 T chicken stock +3 T fish sauce +1 T palm sugar +1/4 cup shredded ginger +4 T lime juice +2 chopped fresh chilies + +1/4 cup chopped roasted peanut + +3 cups of water + +lettuce leaves + + +Directions + +• Boil water in a large skillet. Then, add the ground chicken/pork to cook in the boiled water until well done. + +• Mix the remaining ingredients together in a bowl. Include the garlic, the red onion, the green onion, the fresh and dry chilies, the fish sauce, the salt, the lime and the sugar. + +• Put the cooked ground chicken in the bowl and mix well with the salad dressing. + +• Add the ginger and the peanut to the bowl and combine together. + +• Pour the mixture onto a plate over the lettuce. + +• Garnish with cilantro leaves. Time to eat!
\ No newline at end of file diff --git a/recipes/asian style collards.txt b/recipes/asian style collards.txt new file mode 100644 index 0000000..22afdab --- /dev/null +++ b/recipes/asian style collards.txt @@ -0,0 +1,11 @@ +Asian-style Collards + +One bunch of collard greens cut small (roll them up like cigars and cut them into 1/2 inch strips) +1 T Avocado oil +1 t t toasted sesame oil +1 juice of lime or 1 T rice wine vinegar +1 tbsp of toasted sesame seeds +Seaweed, like wakame (optional) +salt and pepper + +Wash and cut the collard greens. Heat the oils in the pan and heat them up (not smoking), drop in garlic, saute for two minutes. Add collards and flash fry for 3-5 minutes. Add lime or vinegar, sesame seeds, salt and pepper. diff --git a/recipes/asian-chicken-thighs.txt b/recipes/asian-chicken-thighs.txt new file mode 100644 index 0000000..d6b78e1 --- /dev/null +++ b/recipes/asian-chicken-thighs.txt @@ -0,0 +1,26 @@ +Asian Chicken Thighs + +https://nomnompaleo.com/post/48192992479/asian-chicken-thighs + +6 scallions trimmed and cut into thirds +2 garlic cloves peeled +½ teaspoon ground ginger (fresh ginger can make the chicken mushy) +3 tablespoons rice wine vinegar +3 tablespoons avocado oil +2 tablespoons honey Whole30? Use ½ cup peeled and diced apple in place of honey. +1 tablespoon coconut aminos +1 tablespoon Red Boat fish sauce +½ teaspoon toasted sesame oil +2 teaspoons Diamond Crystal kosher salt +¼ teaspoon freshly ground black pepper +3 pounds chicken thighs + +Instructions +First, let’s make the marinade! Break out your high speed blender or food processor and toss in the scallions, garlic, ginger, rice wine vinegar, avocado oil, honey (or diced apple), coconut aminos, fish sauce, sesame oil, salt, and pepper. Blitz until smooth. +Place the chicken thighs in a large bowl or storage container and pour the marinade on top. +Toss to coat the chicken thoroughly, and marinate it in the fridge for up to two days. (No time to marinate? Don’t worry—the chicken will still taste good, even with just a quick toss in the marinade!) +When you’re ready to cook the chicken, remove the marinated thighs from the fridge and heat the oven to 425°F (or 400°F on convection roast) with the rack in the middle. +Place a wire rack on a rimmed baking sheet and arrange the chicken skin-side down in a single layer. +Roast the chicken for 40 minutes, flipping the thighs skin-side up at the halfway point. +The chicken’s ready when the skin is crisp and browned and the internal temperature reaches 165°F. +Serve immediately. (And don’t forget to soak your wire rack in hot soapy water while you eat dinner!) diff --git a/recipes/beef stroganoff.txt b/recipes/beef stroganoff.txt new file mode 100644 index 0000000..5a66e43 --- /dev/null +++ b/recipes/beef stroganoff.txt @@ -0,0 +1,25 @@ +Ingredients + + 1 12-ounce package egg noodles + 1 – 1.5 pounds ground beef + 1 sweet onion, chopped (about 1 cup) + 2 tablespoons all-purpose flour + 2 cups beef broth + 1/2 cup dairy free sour cream + 2 tablespoons Dijon mustard + 1 tablespoon Worcestershire sauce + 2 teaspoon beef base (2 bouillon cubes)* + 1 tablespoon chopped fresh parsley, for garnish + Salt & pepper, to taste + +To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch +Instructions + + Prepare noodles according to package directions. When they are cooked, drain and set aside. + In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks. + Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes. + Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil. + Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened. + Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving. + +To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick. diff --git a/recipes/brownies.txt b/recipes/brownies.txt new file mode 100644 index 0000000..f4bc34b --- /dev/null +++ b/recipes/brownies.txt @@ -0,0 +1,28 @@ +Easy Gluten-Free Brownies +https://www.mamaknowsglutenfree.com/easy-gluten-free-brownies-dairy-free-option/ + +Ingredients + +1/2 cup unsalted butter, melted , dairy-free use coconut oil or Earth Balance of Smart Balance Butter +3/4 cup granulated sugar +1/2 cup brown sugar , packed +2 eggs , room temperature +1 tablespoon pure vanilla extract +3/4 cup cup all-purpose gluten-free flour (I like Pillsbury gluten-free) +1/4 teaspoon xanthan gum (leave out if your flour already has it) +1/2 cup cocoa powder +1/2 teaspoon baking soda +1/2 teaspoon salt + +Instructions + + Preheat oven to 350F. + Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter. + In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined. + Add in eggs one at a time and mix until fully combined. + In a medium-sized bowl combine gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, baking soda and salt and whisk together. + Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth. + Pour the brownie batter to 8x8 sized baking pan. + Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different. + Remove brownies and allow to cool completely. Enjoy! + Store in an air-tight container. diff --git a/recipes/chicken whole grilled.txt b/recipes/chicken whole grilled.txt new file mode 100644 index 0000000..ac07914 --- /dev/null +++ b/recipes/chicken whole grilled.txt @@ -0,0 +1,16 @@ +Dry Rub +2 t paprika +1 t kosher salt +1 t garlic powder +1/2 t onion powder +1/4 t ground tumeric +1/4 t ground black pepper + +Baste +2 T apple cider vinegar +1 T lemon juice +1/2 t kosher salt +1/2 t paprika +1/2 t garlic powder + +Pull chicken out and cut in half, apply the rub and let it come to room temp so it will cook evenly. Prep your grill to cook on indirect heat. Lay each half of the chicken breast side to the coals. cook for 15 minutes, rotate as necessary to cook evenly, but don't flip until at least 25 minutes in. Then flip and baste the nearly cooked side. Cook another 10 or so minutes, keeping an eye on so it doesn't burn. Flip it back over and baste the skin a few times, letting it cook another 5 minutes or until your instant read thermometer reads tk. Pull it off and let it rest for 5-8 minutes before cutting it up. diff --git a/recipes/chocolate cake.txt b/recipes/chocolate cake.txt new file mode 100644 index 0000000..2d3efca --- /dev/null +++ b/recipes/chocolate cake.txt @@ -0,0 +1,49 @@ +Ingredients +For the Cake + + 1 3/4 cups all-purpose gluten free flour + 3/4 teaspoon xanthan gum (omit if your blend contains it) + 2 cups granulated sugar + 3/4 cups cocoa powder* + 2 teaspoons baking soda + 1 teaspoon baking powder + 1 teaspoon fine sea salt + 1 cup buttermilk (or 1 cup unsweetened coconut milk + 1 tablespoon white vinegar) + 1/2 cup avocado oil (or canola oil) + 2 large eggs, room temperature + 2 teaspoons pure vanilla extract + 1 cup hot coffee + +For the Frosting + + 1 cup butter, softened + 3 cups powdered sugar + 1/2 cup unsweetened cocoa powder + 1 teaspoon vanilla extract + 1/4 cup Almond Milk + +Instructions + +To make the Cake: + + Preheat oven to 350 degrees and spray 2 8-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper and spray that parchment paper with non-stick spray. + In the bowl of a stand mixer, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. Use the paddle attachment to mix the dry ingredients on low speed. + In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla. + With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until completely combined. + Scrape down the sides and bottom of the bowl and pour in the hot coffee. Mix on low until incorporated. + Pour the batter (it will be very thin and pretty liquidy) evenly between the two pans. Bake at 350 degrees for 35 - 40 minutes. (Mine take about 37 minutes.) + Cool the cakes on a wire rack (in the pan) for 20 minutes. Carefully remove the cakes from the pans and cool completely on a wire rack. + When the cakes are cool, prepare the buttercream. + +To make the chocolate buttercream: + + Add the butter to the bowl of a stand mixer and beat until completely smooth. Add the powdered sugar and cocoa powder and mix on low to combine. Mix in the vanilla extract and heavy cream. + Turn the mixer to a medium-high speed and beat for 1-2 minutes or until the frosting is light and fluffy. + Frost the cake as desired! + +Notes + + I currently use my Nightshade Free Flour Mix in this recipe. It also works well with both my White Rice Flour Blend and the Brown Rice Gluten Free Flour Mix. I have also tested this recipe with Bob's Red Mill 1:1 Baking Mix with great results. + *I use Rodelle's Dutch Processed Gourmet Baking Cocoa because I prefer the rich chocolate flavor. Regular cocoa or dark cocoa powder can also be used.The frosting makes enough to frost one cake. If you would like a thicker layer of frosting or if you want to pipe any details, I suggest making 1 1/2 batches or doubling the recipe. + If making this dairy free, you can frost this cake with my favorite vegan chocolate frosting. + Cake adapted from Ina Garten. diff --git a/recipes/chocolate frosting.txt b/recipes/chocolate frosting.txt new file mode 100644 index 0000000..c1c5ce0 --- /dev/null +++ b/recipes/chocolate frosting.txt @@ -0,0 +1,5 @@ +1/2 cup (1 stick) butter or margarine +2/3 cup HERSHEY'S Cocoa +3 cups powdered sugar +1/3 cup milk +1 teaspoon vanilla extract diff --git a/recipes/collards mixed greens.txt b/recipes/collards mixed greens.txt new file mode 100644 index 0000000..195a01e --- /dev/null +++ b/recipes/collards mixed greens.txt @@ -0,0 +1,21 @@ +Mixed Greens +https://thedomesticman.com/2017/05/02/mixed-greens/ + + Servings: 8 + Time: 4 hours + Difficulty: Easy + +2 lbs smoked ham hocks, neck bones, turkey necks, or turkey wings (or combination) +2 cups water +2 cups chicken stock +2-3 lbs collard greens, turnip greens, mustard greens, flat-leaf (Lacinato/dino) kale, or a combination, coarsely chopped with stems intact +½ tsp red pepper flakes (optional) +2 tsp apple cider vinegar +black pepper to taste +vinegar-based hot sauce (Tabasco or Crystal) to taste + +1. Combine the smoked meats, water, and stock in a stockpot over medium heat. Bring to a boil over high heat then cover and reduce heat to medium-low; gently simmer for 1 hour. Add the greens, red pepper flakes, and vinegar; if you run out of space to fit all of the greens, add more as they wilt and reduce in size. Reduce heat to low and simmer until the leaves are dark green and tear very easily, about 2 to 3 more hours. + +2. Fish out the pork pieces with tongs and let cool for a few minutes, then pick out the meat from the bones and skin; return the meat to the pot. Taste and add salt, pepper, and hot sauce if desired—you likely won’t need to add salt due to the inherent saltiness of smoked pork. + +3. Be sure to drink the leftover, nutrient-dense liquid, known as collard liquor or pot likker; this tradition dates back to Africa. diff --git a/recipes/elderberry syrup.txt b/recipes/elderberry syrup.txt new file mode 100644 index 0000000..c94b8ce --- /dev/null +++ b/recipes/elderberry syrup.txt @@ -0,0 +1,23 @@ +Elderberry Syrup Recipe +https://wellnessmama.com/1888/elderberry-syrup/ + + +Ingredients + +3½ cups water +2/3 cup dried elderberries (or 1 1/3 cups fresh or frozen) +2 TBSP ginger (grated) +1 tsp cinnamon +1 cup raw honey + +Instructions + +Pour the water into a medium saucepan and add the elderberries, ginger, cinnamon, and cloves. +Bring to a boil and then cover and reduce to a simmer for about 45 minutes to 1 hour until the liquid has reduced by almost half. +Remove from heat and let cool until it is cool enough to be handled. +Mash the berries carefully using a spoon or other flat utensil. +Pour through a strainer into a glass jar or bowl. +Discard the elderberries and let the liquid cool to lukewarm. +When it is no longer hot, add the honey and stir well. +When the honey is well mixed into the elderberry mixture, pour the syrup into a mason jar or 16 ounce glass bottle of some kind. +Ta-da! You just made homemade elderberry syrup! Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity. diff --git a/recipes/gluten free banana bread.txt b/recipes/gluten free banana bread.txt new file mode 100644 index 0000000..60fc875 --- /dev/null +++ b/recipes/gluten free banana bread.txt @@ -0,0 +1,22 @@ +Gluten Free Banana Bread +https://www.seasonalcravings.com/gluten-free-chocolate-chip-banana-bread/ + +Ingredients + +1 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Flour +1 tsp baking soda +1/2 tsp salt +3/4 cup sugar +1/2 cup unsalted butter, melted and cooled +2 large eggs +1 tsp vanilla +3 ripe bananas, mashed +1/2 cup chocolate chip chunks + +Instructions + +Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. +Whisk all dry ingredients in a large bowl. +In another bowl mix all wet ingredients together. Make sure butter has cooled before adding it. +Make a well in the center of the dry ingredients and add the wet ingredients in. Mix until combined. +Pour into prepared baking pan and top with more chocolate chunks. Bake for about 40-50 minutes or until a toothpick inserted into center comes out clean. Let cool before slicing. diff --git a/recipes/kenyan-beef-stirfry.txt b/recipes/kenyan-beef-stirfry.txt new file mode 100644 index 0000000..734a3e4 --- /dev/null +++ b/recipes/kenyan-beef-stirfry.txt @@ -0,0 +1,16 @@ +https://thedomesticman.com/2013/07/02/sukuma-wiki-kenyan-braised-collard-greens-and-ground-beef/ + +1 tbsp olive oil +1/2 white onion, coarsely chopped +1 jalapeño pepper, chopped +2 cloves garlic, chopped +1 tsp each sea salt, cumin, coriander +1/2 tsp each black pepper, cinnamon, ground ginger, ground fennel seeds, turmeric +1 lb ground beef +1 bunch collard greens (about 8 leaves), stems removed, sliced or chopped +8 cherry tomatoes, quartered +1 tsp lemon juice + +Be sure to prep everything before starting to cook; this is a relatively quick dish, so you want to have everything on hand when you need it. + +Cook meat in spices until just slightly still pink. Add the collard greens and tomatoes, and sauté until the collard greens are wilted, about four minutes. Add the lemon juice and season to taste by adding salt and pepper as needed, and serve immediately. This dish is typically served with a flatbread called Chapati diff --git a/recipes/memphis dust rib rub.txt b/recipes/memphis dust rib rub.txt new file mode 100644 index 0000000..3f30a7b --- /dev/null +++ b/recipes/memphis dust rib rub.txt @@ -0,0 +1,28 @@ +World Famous Memphis Dust Rub +https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe + + + +Ingredients + +(for 1-2 slabs) + +1/8 cup firmly packed dark brown sugar +1/8 cup white sugar +2 T American paprika +1.5 T garlic powder +2 t ground black pepper +2 t ground ginger powder +2 t onion powder +1/2 t rosemary powder + + + +Method + +1) Prep. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar, you can keep it for months. If it clumps just chop it up, or if you wish, spread it on a baking sheet and put it in a 225°F oven for 15 minutes to drive off moisture. No hotter or the sugar can burn. + +2) Serve. If you have time, sprinkle on 1/2 teaspoon of kosher salt per pound of meat up to 12 hours in advance. For most meats, wet the surface of the meat with water and sprinkle just enough Meathead's Memphis Dust on to color it. Memphis style ribs without a sauce, apply the rub thick enough to make a crunchy crust, perhaps 2 tablespoons per slab of St. Louis Cut (Center Cut) and a bit less for baby backs. To prevent contaminating your rub with uncooked meat juices, spoon out the proper amount before you start and seal the bottle for future use. Keep your powder dry as the old expression goes. To prevent cross-contamination, one hand sprinkles on the rub and the other hand does the rubbing. Don't put the hand that is rubbing into the powder or use it to hold the bottle. +Meathead's Whole Hog Dust + +If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so use the same recipe for Meathead's Memphis Dust but omit the sugars. diff --git a/recipes/pizza-dough.txt b/recipes/pizza-dough.txt new file mode 100644 index 0000000..b7aad14 --- /dev/null +++ b/recipes/pizza-dough.txt @@ -0,0 +1,16 @@ +Makes two 10-12-inch flatbreads + +2 C gluten free flour +1 T Xanthum gum +2 T Potato Starch +2 t baking powder + +2.25 t yeast +1/2 T sugar +1/2 c warm water + +1 egg +3/4 c milk +2 T oil + +Mix up yeast in non-metal container let sit for 10 minutes. Mix dry ingredients, wet ingredients, combine and mix. Pour in yeast mixture and knead for a bit, shaping into a ball. Lightly coat dough ball with olive oil and let rise for 1-2 hours. Roll out and bake for 10-15 minutes at 450 degrees in cast iron skillet or on pizza stone. diff --git a/recipes/risotto-miso.txt b/recipes/risotto-miso.txt new file mode 100644 index 0000000..882841b --- /dev/null +++ b/recipes/risotto-miso.txt @@ -0,0 +1,28 @@ +Ingredients +6 tablespoons extra-virgin olive oil +1 medium shallot, finely minced (about 1/4 cup) +3 medium cloves garlic, minced (about 1 tablespoon) +2 cups risotto rice, such as Arborio or Vialone Nano +3/4 cup dry sake +2 teaspoons soy sauce +1/4 cup white or yellow miso paste +4 cups homemade or store-bought low-sodium vegetable stock or chicken stock +1/2 teaspoon fresh juice from 1 lemon +Kosher salt +Minced fresh chives or scallions, for serving + +Directions +1. +Heat olive oil in a pressure cooker over medium-high heat, stirring and swirling pan until shimmering. Add shallot and garlic and cook, stirring, until translucent but not browned, about 2 minutes. + +2. +Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) + +3. +Add sake and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes. Stir in soy sauce and miso paste. + +4. +Add stock and scrape any grains of rice or pieces of shallot or garlic from the sides of the pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by using the steam-release valve (if it has one) or running it under cold water (if it does not; do not run an electric pressure cooker under running water). + +5. +Open pressure cooker, add lemon juice, and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth, creamy sauce. Season to taste with salt (if necessary), stir in chives or scallions, and serve immediately. diff --git a/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt b/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt new file mode 100644 index 0000000..ae4f04c --- /dev/null +++ b/recipes/source httprasamalaysia.comrecipe-vietnamese-lemongrass-chicken2.txt @@ -0,0 +1,27 @@ +source: http://rasamalaysia.com/recipe-vietnamese-lemongrass-chicken/2/ + +Recipe: Vietnamese Lemongrass Chicken + +Adapted from Food & Wine Magazine, October 2007 “Simple, Tasty Vietnamese Cooking” +Ingredients: + +2 tablespoons fish sauce +3 garlic cloves, crushed +1 tablespoon curry powder +1/2 teaspoon salt +2 tablespoons plus 1 1/2 teaspoons sugar +1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces +3 tablespoons water +3 tablespoons cooking oil +2 fresh lemongrass stalks, tender inner white bulbs only, minced +1 large shallot, thinly sliced +3 chilies, seeded and minced +1 scallion for garnishing + + +Method: + +In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. + +In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl. +Q¹Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice. diff --git a/recipes/yellow cake.txt b/recipes/yellow cake.txt new file mode 100644 index 0000000..ea21f00 --- /dev/null +++ b/recipes/yellow cake.txt @@ -0,0 +1,25 @@ +https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/ + +Ingredients + + 1 cup (8 oz.) vegetable oil (or oil of choice) + 1 1/2 cups (300g.) granulated sugar + 4 large eggs (200g.), room temperature + 3 cups (420g.) all purpose gluten-free flour blend (I used my flour blend or Bob's Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob's All Purpose GF Flour) + 1/2 teaspoon (3 g.) salt + 3 teaspoons (12g.) baking powder + 1 cup (8 oz.) dairy-free milk (or milk of choice) + 3 teaspoons (8g.) gluten-free vanilla extract + + +Instructions + + For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside. + In a medium mixing bowl combine oil and sugar. + Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla; beat at medium speed for one minute. + Spoon batter evenly into cake pans. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned. + Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting. + For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency. + Let cakes cool completely before frosting. + Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. + |