Ben perfected this hot sandwich tonight. I'll write this intro, then have him write his original recipe. The kids loved these so much. Jonathan said Daddy should stop being a teacher and open a restaurant called SuperGrill. Bridget said it should be called SuperMaker. Then we asked them if they would like to have it again soon. Jonathan asked how many days were in September. Ben said "30" to which Jonathan replied: "Then I'd like to have it 90 times in September."
Ben's Vegetarian Reuben Recipe:
rye bread with caraway seeds, sliced
1/2 lb. sauerkraut, rinsed
swiss cheese, sliced
Russian dressing
Smart Balance (or butter)
Cooking Directions:
1. Preheat the griddle on medium heat
2. Rinse the sauerkraut in a strainer to reduce the saltiness.
3. Dump the sauerkraut onto the hot griddle and heat it until most of the water evaporates.
4. While the sauerkraut is heating butter 4 slices of rye bread on one side.
5. Remove the sauerkraut from the griddle and place it next to the stove in a bowl.
6. Place all 4 slices of rye bread butter-side down.
7. Lay one slice of Swiss cheese on each slice of bread (if the slices are large break them in half and put a half on each slice).
8. When the cheese begins to melt, place a layer of sauerkraut (around 1/3 of an inch thick) onto just TWO of the slices.
9. Pour Russian dressing on top of the sauerkraut.
10. Check the two slices of bread that only have cheese on them. If they are golden brown, flip them on top of the the sauerkraut and dressing, closing the sandwich.
11. Remove from griddle and serve.
I usually do this twice, two rounds of grilling to create 4 sandwiches. Feel free to use more cheese or less sauerkraut if that suits you better. I put less sauerkraut on the kids' sandwiches to make them thinner which makes it easier for them to take bites.
Saturday, August 27, 2011
Tuesday, July 26, 2011
Ruixing's Fried Rice
This is my friend Ruixing's recipe. She made it for me and Bridget one day at her house. It's simple but really delicious.
5-6 stalks celery, finely diced
3 eggs
2 cups brown rice
vegetable oil
low-sodium soy sauce
Cook the brown rice according to the package directions. Set aside.
Heat a few tablespoons of oil in a wok. Beat the eggs with about a teaspoon of water and throw them in the wok when it's hot. Make scrambled eggs in the wok, and when they are mostly cooked, add the celery (you can remove the eggs from the wok before adding the celery so they don't get overcooked, but I don't bother). Stir fry the celery, adding more oil if necessary, until it's becoming translucent. Add in the cooked rice, a bit more oil, and some soy sauce. Stir fry until it's fried rice (a few minutes) and add the egg back in if you took it out.
I go easy on the soy sauce, tasting as I go toward the end. She doesn't use a lot when she makes it.
You could add in other ingredients, but it's best as it is here. I've tried adding mushrooms and green onions before, and it took away from the celery.
5-6 stalks celery, finely diced
3 eggs
2 cups brown rice
vegetable oil
low-sodium soy sauce
Cook the brown rice according to the package directions. Set aside.
Heat a few tablespoons of oil in a wok. Beat the eggs with about a teaspoon of water and throw them in the wok when it's hot. Make scrambled eggs in the wok, and when they are mostly cooked, add the celery (you can remove the eggs from the wok before adding the celery so they don't get overcooked, but I don't bother). Stir fry the celery, adding more oil if necessary, until it's becoming translucent. Add in the cooked rice, a bit more oil, and some soy sauce. Stir fry until it's fried rice (a few minutes) and add the egg back in if you took it out.
I go easy on the soy sauce, tasting as I go toward the end. She doesn't use a lot when she makes it.
You could add in other ingredients, but it's best as it is here. I've tried adding mushrooms and green onions before, and it took away from the celery.
Saturday, July 23, 2011
Sesame Noodles
We found this recipe in a children's book about Chinese and Japanese cooking. Ben wanted to try it, so we made it tonight with a few minor changes, and it was so good.
Here's how we made it:
Ingredients:
one box angel hair pasta (12-16 oz.)
1/2 cup water
1/3 cup low sodium soy sauce
1/4 cup sesame oil
2 Tbsp. brown sugar
2 Tbsp. rice vinegar
4 cloves garlic, minced
some ground black pepper
4 scallions (green onions), sliced thinly
1 red pepper, diced
Cook pasta in salted water according to box directions. Angel hair pasta cooks quickly! Meanwhile, in a medium bowl whisk together the water, soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, and ground black pepper. Heat up your wok or large saute pan. Drain the pasta. Stir fry the red pepper in the soy sauce mixture for about one or two minutes, then add in the pasta and scallions. Stir fry for about two more minutes and serve.
An optional add-in from the recipe book was some toasted sesame seeds as a garnish.
Here's how we made it:
Ingredients:
one box angel hair pasta (12-16 oz.)
1/2 cup water
1/3 cup low sodium soy sauce
1/4 cup sesame oil
2 Tbsp. brown sugar
2 Tbsp. rice vinegar
4 cloves garlic, minced
some ground black pepper
4 scallions (green onions), sliced thinly
1 red pepper, diced
Cook pasta in salted water according to box directions. Angel hair pasta cooks quickly! Meanwhile, in a medium bowl whisk together the water, soy sauce, sesame oil, brown sugar, rice vinegar, minced garlic, and ground black pepper. Heat up your wok or large saute pan. Drain the pasta. Stir fry the red pepper in the soy sauce mixture for about one or two minutes, then add in the pasta and scallions. Stir fry for about two more minutes and serve.
An optional add-in from the recipe book was some toasted sesame seeds as a garnish.
Saturday, July 9, 2011
Black Bean Burritos
A friend of mine made these for us after Clara was born. I've modified the recipe a bit and I think it's pretty good! When I served it on fourth of July weekend when the Buffalonians were visiting, Soumaila took seconds. I was told that is a big compliment!
3 large garlic cloves, whole and unpeeled
1 t cumin - I used half ground and half cumin seeds. Using whole seeds really livens up the flavor, IMO!
1 t dried oregano
1 14oz can diced tomatoes
1/2 jalapeno pepper or to taste (I used a couple tsp jarred jalapeno)
1/2 t salt
4 C (2 cans) black beans and 2 cups corn OR 3 cans / 6 C blackbeans
10 8-inch tortillas (approximately)
1 C shredded cheddar cheese
sour cream and/or salsa
Preheat the oven to 400 degrees. Grease a 9x13 baking dish (or two).
Heat garlic in a dry skillet (or stock pot in order to do everything in one pot) over medium heat for 15 min or until skin is charred to a chocolate brown color and soft. Turn the cloves often to brown all sides. When garlic is done, remove and set aside. Off the heat, add cumin and oregano to the hot skillet to toast. (The first time I did this in the hot pan without waiting, they burned almost immediately, so work fast and probably best to wait a few minutes so the pan isn't quite as hot. Especially with the ground spices, it takes almost no time.) Set aside.
In a separate bowl with an immersion blender or in a blender, or in the same pot with an immersion blender (my preference to save dishes - but watch for the tomatoes to sputter and splash if the pan is still really hot!) add the tomatoes and jalapenos and blend them up for about 15 seconds. Then peel the garlic cloves when cool enough to handle and add to pot with other spices and salt. Blend again for 15 seconds or until smooth. Add beans (drain if canned; use some or all of the liquid if you cooked them yourself) and corn to the tomato sauce. Simmer on med for 15-20 minutes until thickened.
Pour about 1/3 C of bean mixture into tortilla shells. Wrap up and place seam side down in the baking dish. Sprinkle with cheese. Bake for 15 minutes.
Top with sour cream and/or salsa.
My friend told me that she also makes double batches and freezes the filling for later. It will also thicken up some more if you refrigerate it before assembling the burritos (in case you want to make it ahead to save time.)
I've also made this with chopped chicken added in for my meat-loving husband.
3 large garlic cloves, whole and unpeeled
1 t cumin - I used half ground and half cumin seeds. Using whole seeds really livens up the flavor, IMO!
1 t dried oregano
1 14oz can diced tomatoes
1/2 jalapeno pepper or to taste (I used a couple tsp jarred jalapeno)
1/2 t salt
4 C (2 cans) black beans and 2 cups corn OR 3 cans / 6 C blackbeans
10 8-inch tortillas (approximately)
1 C shredded cheddar cheese
sour cream and/or salsa
Preheat the oven to 400 degrees. Grease a 9x13 baking dish (or two).
Heat garlic in a dry skillet (or stock pot in order to do everything in one pot) over medium heat for 15 min or until skin is charred to a chocolate brown color and soft. Turn the cloves often to brown all sides. When garlic is done, remove and set aside. Off the heat, add cumin and oregano to the hot skillet to toast. (The first time I did this in the hot pan without waiting, they burned almost immediately, so work fast and probably best to wait a few minutes so the pan isn't quite as hot. Especially with the ground spices, it takes almost no time.) Set aside.
In a separate bowl with an immersion blender or in a blender, or in the same pot with an immersion blender (my preference to save dishes - but watch for the tomatoes to sputter and splash if the pan is still really hot!) add the tomatoes and jalapenos and blend them up for about 15 seconds. Then peel the garlic cloves when cool enough to handle and add to pot with other spices and salt. Blend again for 15 seconds or until smooth. Add beans (drain if canned; use some or all of the liquid if you cooked them yourself) and corn to the tomato sauce. Simmer on med for 15-20 minutes until thickened.
Pour about 1/3 C of bean mixture into tortilla shells. Wrap up and place seam side down in the baking dish. Sprinkle with cheese. Bake for 15 minutes.
Top with sour cream and/or salsa.
My friend told me that she also makes double batches and freezes the filling for later. It will also thicken up some more if you refrigerate it before assembling the burritos (in case you want to make it ahead to save time.)
I've also made this with chopped chicken added in for my meat-loving husband.
Salmon Patties
I recently made a big batch of these to give to a friend in need and to my FIL who emailed me to say, "Best salmon patties ever."
1 16oz can of wild salmon or 3 6oz cans *
2 beaten eggs
1 Tbs chopped onion
1/2 tsp salt
1 Tbs dried dill
1-2 Tbs dijon mustard
2 Tbs breadcrumbs
cayenne pepper to taste
In a medium mixing bowl, beat eggs. Add in the other ingredients and mix well. Shape into 3" patties and saute in cooking fat of your choice (I've used coconut oil, butter, ghee, etc.) until golden brown on each side.
*Some canned salmon comes with the skin and bones. When I have this kind of salmon, I leave the skin on and remove the bones to crush them between my fingers (they are very soft) and add back into the recipe. This gives you added calcium and minerals and you can't tell they are in there. The skin breaks up when you stir everything and is also undetectable. However, feel free to remove the skin and bones entirely if you prefer. This generally seems like more trouble than it's worth for me!
1 16oz can of wild salmon or 3 6oz cans *
2 beaten eggs
1 Tbs chopped onion
1/2 tsp salt
1 Tbs dried dill
1-2 Tbs dijon mustard
2 Tbs breadcrumbs
cayenne pepper to taste
In a medium mixing bowl, beat eggs. Add in the other ingredients and mix well. Shape into 3" patties and saute in cooking fat of your choice (I've used coconut oil, butter, ghee, etc.) until golden brown on each side.
*Some canned salmon comes with the skin and bones. When I have this kind of salmon, I leave the skin on and remove the bones to crush them between my fingers (they are very soft) and add back into the recipe. This gives you added calcium and minerals and you can't tell they are in there. The skin breaks up when you stir everything and is also undetectable. However, feel free to remove the skin and bones entirely if you prefer. This generally seems like more trouble than it's worth for me!
Tuesday, July 5, 2011
Dutch Baby Pancake
This is the recipe I use for one 10" cast iron skillet. (technically a double recipe). It is enough for two adults or one adult and two kids.
4 eggs, room temperature
1 cup of milk, warm/room temperature
1 C sifted flour (use at least half white flour, but the other half could be whole wheat pastry, almond meal or some combination. You can use a hard wheat flour, but I think it impacts the rise of the pancake. It still tastes good.)
a pinch or two of ground nutmeg
2 tsp vanilla
a pinch of salt (maybe 1/4 tsp)
at least 4 T butter
Preheat the oven to 475 and place cast iron skillet inside.
Beat eggs. Add milk and everything else except the flour and butter. I use an immersion blender to mix everything. Add in the flour and whiz it up again with the immersion blender.
Remove the skillet from the oven and reduce the heat to 425. Melt at least 2 tablespoons of butter in the skillet, coating all sides.
Pour batter into the skillet and return to the oven.
Bake until puffed and lightly browned, about 12-15 minutes.
Remove pancake from oven, top with more butter and serve with your favorite fixin's: syrup, jam, etc.
Variation: Apple Dutch Baby
Thinly slice some apples. Saute them in some butter until they are soft. Pour the batter on top and then bake as usual.
Sunday, December 19, 2010
Mexican Hot Chocolate Snickerdoodles
I made these today for a cookie exchange at work. Because it was for an exchange, I left the cayenne out and they were still delicious, just as the person suggesting the recipe said they would be.
Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
From Vegan Cookies Invade Your Cookie Jar
Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
From Vegan Cookies Invade Your Cookie Jar
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