Food Scratchpad

From ThisBlueWiki

• Ginger Lo Mein, stir fried beansprouts with scallion
• lemon spring veggie risotto

• http://www.care2.com/greenliving/indonesian-vegetable-satay-skewers.html - mainly for the sauce

• http://simplyrecipes.com/recipes/pasta_with_tuna_and_capers_in_white_wine_sauce/
• http://www.epicurious.com/recipes/food/views/Tuna-Lemon-and-Caper-Sauce-15310

• orange ginger tofu (double recipe, adapt sauce to stir fry usage)
• bok choy with fried shallots
• ginger pineapple fried rice
• scallion pancakes

• ratatouille (sub peppers for squash)
• vegan latkes (cf how-to) w/applesauce and sour cream
• potato latkes with apple confit and crispy sage

• http://voices.washingtonpost.com/mighty-appetite/2009/03/meatless_monday_bbq_tempeh.html BBQ tempeh sandwiches with carrot-cabbage slaw topper, lots of good reviews from WaPo, The Atlantic etc

• http://glutenfreegoddess.blogspot.com/2008/06/brown-rice-tortilla-chips.html
• http://www.foodnetwork.com/recipes/jamie-oliver/bombay-potatoes-recipe2/index.html
• http://delectableplanet.com/recipes/rhubarb-bars.html
• Pomegranate-Pineapple Granita
• no-knead bread from bread & honey local blog
• Creole-ish (ripe plantains = sweet plantains)
  • http://www.epicurious.com/recipes/food/views/Fried-Green-Plantains-239951
  • http://www.epicurious.com/recipes/food/reviews/Fried-Plantains-10024
  • http://www.epicurious.com/recipes/food/reviews/Platanos-Maduros-15743
  • http://www.epicurious.com/recipes/food/views/Red-Beans-and-Rice-1259 (needs more salt, spices, but good start)

Jen on Yelp sez, regarding vegan flan:

I've been experimenting for the past couple of months on making a passable vegan flan. It's been fun! The best version I made came out more like a panna cotta. Used coconut cream. It's 90% fat but that's what made it sooooo goood.  :)

I altered this recipe: http://www.drweil.com/drw/u/RCP00273/vegan-coconut-flan.html

I used coconut cream instead of soy milk and added orange zest and some orange juice in the syrup.

And this is the one I mostly use now, when I make bread. It's the Farm Cookbook "Quick Italian Bread" except I use a 50/50 mix of white and whole wheat flour.

3 c. warm water 2 Tb baking yeast 2 Tb sugar 2 Tb oil

Mix, let sit 5 minutes. Check to see if it is bubbly (this is "proofing the yeast")

Whip in 1 c. white flour with a whisk. Whip in 1 c. whole wheat flour either whip or stir the next few cups, until it's thick enough to need a wooden spoon. Add another 2 c. flour - one white, one wheat. Add 1 tsp. salt. Add more flour (maybe 2 more cups, maybe not -depends on the coarseness of teh flour) stir with a spoon.

Cover, let rise until double (about half-one hour)

Punch down, divide into 2 balls, roll into long loaves. Dust cookie sheet with corn meal. Put loaves on cookie sheet, slash tops with a serrated knife, 3 times each. Let rise 30 minutes.

Put a cake pan in the bottom of the oven. Put the bread on the tray above it. Pur in 2 mason jars or a teakettle full of boiling water (into the cake pan) Close the oven, turn it on to 400 degrees, bake 35-45 minutes.