Wednesday, March 29, 2017

Klunker's GF roti

Klunker's GF roti

I have written many recipes, and I think most have been successful too.  I am really excited about this one though.  Mostly because it incorporates my newest love, quinoa!  I have really been on a quinoa kick lately, and so it only made sense to add this to the collection.
This is a super food roti too.  It has quinoa, brown rice, and millet.  All good for you, all tasty, and all GF!  (I am not GF, but I know a few people that will enjoy that).
This recipe takes a little prep work, you need some soaking time.  So, if you are planning on this recipe, start early enough.  The steps are easy though, so it will be worth any effort you put in. 


1/2 cup quinoa
1/2 cup brown rice (I use organic from Costco)
1/2 cup hulled millet
3 cups water for soaking
1 tablespoon sesame seeds
1 tsp. salt (optional)
(you can add any other flavors you want too)
1 1/4c water
You will also need a very good, nonstick pan, a blender, and a spatula

Place all the grains into a jar or container.

Add the 3 cups water, and mix the grains up.

Soak for a minimum of 4 hours, but you can soak up to overnight.
After soaking, drain well in a fine mesh strainer.  

Place the rinsed grains into your blender, and add the 1 1/4 cup water, and your salt and any other seasoning you want to use.

Blend on high for about 1-2 minutes (depending on how powerful your blender is)

You want it to be a little thinner than pancake batter.  If it is too thick, add just a little more water (1-2 tablespoons at a time).
Pour the smooth liquid through a fine mesh strainer, so you have a very smooth batter.

Add the sesame seeds to your smooth batter, and stir well.

Place your nonstick pan on the stove, over medium heat.  Let it heat up for a good 2-3 minutes.  You want a very hot pan.
Put 1/4 cup of the mix in the hot pan.  With the back of a spoon or ladle, spread out in the pan (see illustration below)

Cook on the first side, until it moves around freely in the pan, and the edges start to raise up.  Carefully turn over with a spatula, and brown the other side.  
You can make as dark or light as you would like.  The lighter, the softer they will stay.  The darker, more crispy.  Both have great use.
Place finished roti on a plate, and put some parchment between each one, so they don't stick.

This recipe should make 10-12 roti (depending on size)
Serve as a wrap, or as a side to a great Indian dinner!
You can store in an airtight container for a day or two (in the fridge) and warm up as needed.  They can also be frozen for up to 30 days.
I hope you try these easy roti, and enjoy!

You can use these as GF wraps, and tortillas.  If you are going to use for those, don't cook until brown.  Just cook long enough on each side until they are not raw.  That way they will be more pliable. 

Sunday, March 26, 2017

Klunker's easy quinoa burgers

Klunker's easy quinoa burgers

I have been on a huge quinoa kick lately.  I love it for breakfast, lunch, and dinner!  I feel good when I eat it.  It fills me up, and keeps me full for a long time.
I wanted to make some kind of patty from the quinoa, one that I could freeze.  I work graveyard shift on the weekend, and so I need quick meals.  I decided to try and make a burger patty, and see how that worked out.  I am here to tell you that it turned out great!!
It is super simple, goes into the food processor and you are good to go.


8 oz. cremini mushrooms, cleaned
1 14.5 oz. can of canellini beans, drained and rinsed
1 1/2 cups cooked quinoa
1/2 cup oats
1 tsp. dijon mustard
2 tsp. garlic powder
2 tsp. onion powder
1 tsp salt (optional)
1/2 tsp. ground black pepper (optional)
1/2 tsp. ground cumin
1 tsp. liquid smoke ( I used mesquite flavor, but any will do)
1 cup cooked brown rice
1 tablespoon rice flour

The first thing you want to do, is to put all your cleaned mushrooms in the food processor and pulse them down (see picture) to a rough chop.  Place into a large saute pan, over medium heat.  
Saute until all the liquid is out of them.  They will get really wet, just keep cooking until they are no longer wet. (10-12 minutes)

Put aside after cooking to cool just a bit, and then add to the food processor with the next step.
Add all the other ingredients except the brown rice, and the rice flour.

Now blend until almost smooth.  You will have a few chunks, but that is great.

Now, scoop out into a large bowl.
Add The brown rice and rice flour, mix with a wooden spoon or rubber spatula until well blended.

Once it is all mixed, let sit for 20 minutes to set up.  You will have the time, because you just made a mess, and it needs to be cleaned up, so get to it.
Now, you have a clean area to do the next step.  Form into balls (I used a large cookie scoop) and press into patties.

You can make as thick or thin as you like, but thin will be more "chewy" and wont feel like you are biting into mush.
I put them on a cookie sheet after forming, and put in the freezer to get hard.  It is easier to freeze apart from each other, and then portion them after.  
I also had a few I kept out, so I could have them for dinner tonight.

To cook, just place in a nonstick pan, over medium heat, until each side is golden brown.  One way to know if they are ready to turn, is shake the pan just a bit, and if they move freely, they can be flipped.
Now, enjoy and eat! (eat as patties, or on a bun)

I served with baked cauliflower and tomatoes.

For those that don't know what canellini beans look like, here is a picture.  They are a soft white bean.


Saturday, March 4, 2017

Creamy potato and asparagus soup

Creamy potato and asparagus soup

I don't care what time of year it is, I love soup.  It can be 30° or 110°, I still enjoy a nice bowl of soup.  Now, most of the time, I eat Asian inspired soups.  I enjoy creamy soups next though.  And that brings us to this soup.
It must be asparagus season, because it is super cheap right now.  I picked it up for $1.49 a pound.  So, when something is in season, or on sale, I want to make lots of it.  This soup was the perfect use of those great tasting stalks.  
This recipe is easy to follow, easy to execute, and tastes amazing.  


1 1/2 lbs. asparagus, cleaned and cut into small pieces.  Cut the tips off and put aside.
1 large onion, peeled and rough chopped
4 cloves garlic, peeled and smashed
5 yukon gold potatoes, peeled and cut into 1 inch cubes
1 small head of cauliflower (about 4 1/2 cups) cut up into florets 
2 tsp. onion powder
2 tsp. garlic powder
salt and pepper to taste
8 cups veggie stock
1/8 tsp. ground nutmeg (fresh if you have it)

You will also need a large soup pot

Place your pot on the stove, and turn on medium heat.  Let heat up for about a minute. 
Add your onions and garlic.  Saute for 5 minutes.  If anything sticks, you can add a little water.

After 5 minutes, add the chopped up asparagus (not the tips) and stir in.  Saute another 5 minutes.

Next, add the onion powder, garlic powder, salt and pepper.  Stir in well.

Add the potatoes and cauliflower next. 

Stir well.

Add the veggie stock next, and stir to combine.

Turn the heat up to medium high, and cover the pot.  Bring to a boil.  When it comes to a boil, reduce the heat to medium low, cover again, and cook for about 20 minutes.  Until the potatoes are fork tender.

When the potatoes are tender, remove from the heat (but keep it on).
Next, you want to use your immersion blender.  (If you don't have one, you can do this in a blender.  Just be extra careful, and do in small batches)  Blend until very smooth.

Put back on the heat, and stir.  Add the asparagus tips and the nutmeg.
Stir well.

Let cook another 8-10 minutes, stirring often.  this will allow the tips to cook, but not over-cook.  
Now, check for seasoning, add more salt/pepper if you need to.
Serve right away.

I added a couple grinds of fresh pepper on top, this is optional.  
I hope you give this a try, and enjoy.  Please let me know. :)

***IP instructions***

Turn the IP on to saute. Allow to heat up for about a minute.  Add the onions and garlic.  Saute for 5 minutes.  Add the chopped asparagus, and saute another 5 minutes.  Add the onion powder, garlic powder, and salt/pepper.  Stir well.
Add the potatoes and cauliflower, stir to combine.
Add the stock, and stir one more time.  

Cover/Lock and set valve to pressure.
Set to manual mode, 8 minutes, then NPR.
When pressure is released, remove top, and blend (stick blender, or blender)
Put back on saute.  Add the asparagus tips and nutmeg, stir well.  Let cook, uncovered for 8-10 minutes, stirring often.  

Saturday, February 25, 2017

Klunker's confetti slaw

Klunker's confetti slaw

I don't know why I love slaw so much.  In my whole life, I can recall one time that I had some that I just didn't like.
I think the sweet cabbage along with a delicious dressing just makes it taste amazing.  I used to make it with sour cream, but those days have passed.  Now, I put my delicious mustard dressing.  It pretty much goes with everything but your dress shoes.  (although I have not tried that yet, so I cannot say for sure)

It is a lot of ingredient, but with the help of a food processor, this whole recipe comes together fast.  Of course, with many recipes, it gets better if it sits in the fridge for a while.
So, if you are looking for a delicious side dish, this one may fit the bill.

Ingredients (the veggies are not exact.  Just eyeball it)

1/2 head of green cabbage, cored 
1/2 head of red cabbage, cored
1 medium head of broccoli, cut small enough to go through your processor feed)
1 small jicima peeled and cut into quarters
1 medium red apple (type is your choice)
1 large red bell pepper, cut into 4 pieces, seeds removed
1 large, or two small shallots, peeled
1 cup of baby carrots, or 2 medium carrots (peeled)
1/2 tsp. garlic powder
1/2 tsp. ground coriander
1/2-3/4c Klunker's mustard dressing
**You will also need a large bowl, a food processor, and two wooden spoons to mix***

These are the two blades I use (well, same attachment, but different sides) One is the shred (top) the other is the slice (bottom)


You will want to shred the following: Carrots, shallot(s), jicama, apple. 
The remainder will be on the slicing blade. (cabbages, bell pepper, broccoli)
As you slice/shred each veggie, put into your large bowl.

When you are done shredding/slicing, sprinkle the veggies with the coriander and garlic powder.

Add the mustard dressing

Now, take the wooden spoons and mix everything together.  Take your time and make sure everything is mixed and blended well.  
You can eat right now, but honestly, if it sits for a few hours covered, it will taste so much better.  (plus, it is better cold)
**You can add more dressing if you think it needs it, but I would wait until it has sat for a while, and you stir it around again.***

Thursday, February 23, 2017

Klunker's slow cooker potatoes

Klunker's slow cooker potatoes

I am always on the lookout for new potato recipes and ideas.  I love them, and I love how many things you can do with them.  If you look at it close, they are almost like tofu (settle down) in that they are a canvas that you can add lots of different flavors, and it absorbs it and becomes even more amazing.
I grew up in a German household, and so the mighty potato was a staple.  We ate potatoes all the time.  Mashed, fried, baked.......It was cheap and easy to feed a big family.  So, even after all these years, I want them......I almost need them.  

Sometimes I want to make something that I can do first thing in the morning, and they are ready when I get home.  Or, put in when I go to bed, and by morning, a meal to eat or pack.
I love my Instant Pot, but I also love my slow cooker.  They both play a major roll in my house.  This recipe can be made in the IP, just use the slow cooker feature.
OK, too much talking, lets get into the recipe.


8 medium yukon gold potatoes, washed good
4 cups mushrooms
1 large onion, peeled and cut in half
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt and pepper
(included in the picture is my onion jam, I put that on top of the last layer.  It is not part of the recipe though.  The recipe can be found here)
You will also need a mandolin, food processor with a slicing blade, or sharp knife and your slow cooker

You will need to do a little prep work here.  You need to wash/clean your potatoes, mushrooms, and peel your onion.  You will cut the onion in half, and then place on your mandolin or food processor with the slicing blade attached.
After slicing, place in a bowl.  Do the same for the mushrooms.  I sliced the potatoes on the mandolin, mainly because I can adjust the thickness.

After you have gotten everything sliced, combine the spices (oregano, garlic powder, and salt/pepper)

Now the fun part.  Layering.  Start by putting a scant layer of onions and mushrooms on the bottom of the slow cooker.

Add a layer of potatoes

Sprinkle with some of the seasoning mix.  (make sure to cover all the pieces)

Now, add onions and mushrooms on top of the potatoes, another layer of potatoes, spices, repeat.  You want to end with a layer of potatoes and seasoning. (this is the layer I put the onion jam on) You could also put sauteed onions or garlic on top too.

Now place the lid on, and turn it on to low for 8 hours.  You can do this on high for 5 hours also.  ***just a side note***  When using a slow cooker, never take the top off while cooking.  Otherwise you are starting from square one.  Just let it do its magic.  You can also cook on low for 4 hours and high for 2 hours.
The mushrooms and onions make a gravy, and it adds to the great flavor.
When your time is up (well, not you, but your potatoes) serve.  

You can sprinkle fresh herbs over the top if you like.  Also, you may want more salt and pepper, or a squirt of sriracha. 

Most of all, enjoy.  It makes a good portion.  I will get 4 meals out of this. 
Please let me know if you try this, and if you liked it.  Also, I am always open to suggestions, so please feel free to share.