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Wednesday, December 23, 2015

Klunker's Japanese curry


Klunker's Japanese Curry

Paste Ingredients 

1 tablespoon curry powder
1 tsp. Onion powder

1 tsp. Garlic powder
1/4-1/2 tsp. red pepper flakes (ground in coffee grinder)
1/2 tsp. turmeric
1/2 tsp. paprika
1/2-1 tsp. Salt
4 tablespoons rice flour
1 tablespoon tomato paste
1 tablespoon vegan worcestershire sauce
About 3-4 tablespoons water
Mix all together until a smooth paste.

The veggies


4-5 potatoes, peeled and cit into 1 inch chunks
4 large carrots, peeled and cut into 1 inch chunks
1 large onion, peeled and chopped
4-5 c water

In a large pot, add water and veggies. Bring to a boil over high heat. When boiling, cover and reduce heat to medium and simmer for 10-12 minutes, or until veggies are tender.
After veggies are cooked, add the curry paste. Stir well to dissolve. Increase heat to medium high and simmer uncovered for 3-4 minutes until thickened. Keep stirring so nothing burns.
Serve with rice.


I hope you give this a try and enjoy it as much as I do.  

Friday, December 18, 2015

Potato and rice veggie patties

Potato and rice veggie patties

This has been a very busy week.  We went as a family to California on a mini-vacation.  It was so fun.  We had a lot of fun.  I missed my kitchen though, and the ability to make some really good meals at home.  I am always leery about food that I have not prepared.  
Right before our trip, my friend Anita posted a recipe.  I was very inspired by it.  Now, that recipe has oil and a few things different.  Here is the inspiration though. http://www.manjulaskitchen.com/vegetable-rice-cutlets/
I wanted to use that as a base, but then I got off track and just did things my way.  I know, shocker!
So lets look at the ingredients!

Ingredients:

4 medium yukon gold potatoes, boiled until fork tender (I did mine in the Instant pot, but you can boil them too)  Let cool for a few minutes and then peel
2 cups cooked rice.  I used white, but you could use brown too.  Just make sure its cooked.
3 heaping tablespoons sweet potato starch (you could use corn, tapioca or any starch flour you want)
2 tablespoons water or veggie stock
6 medium mushrooms, cleaned and chopped small
4 stalks of green onion, both green and white parts, chopped
1-2 tsp. salt (optional)
1 tsp. pepper (optional)
2 cups panko breadcrumbs (if you want this GF, you could use corn flakes, crushed)

optional additions 
1 tsp. garlic, chopped fine
2 tablespoons finely chopped carrots
1/2 cup finely chopped red onion

Preheat oven to 400°

In a large bowl, add the cooked potatoes, veggies, water and seasoning.  Also dump the bread crumbs into a shallow bowl to use in a bit.

With a hand blender, or a wooden spoon, mix all of it together until it is chunky smooth.
Check the seasoning.  With a large ice cream scoop, scoop out a tight ball into your palm. 
With both hands, form into a patty about 1/2-3/4 inch thick, and about 4 inches round.  Make sure that the potato/rice mix is really mixed well and tight.
Now, dip each patty into the bread crumbs and press them in gently.
Gently transfer to a parchment lined baking sheet, or if you have a silicone pad, that works great too.
After all the patties are formed, put into the oven.  Bake for 25 minutes.  After 25 minutes, gently turn each one with a spatula.  Bake another 15 minutes, or until crispy.  
So, testing these, I discovered a better texture if you let them sit after you take out of the oven for about 10 minutes.  
Serve as is, with BBQ sauce, with mustard, or like me, take to work and eat later.  I ate them hot and cold, and both were great.
The main thing to remember is to make sure they are well compacted before baking so they will not fall apart.  :)
I hope you give them a try and enjoy as much as I did.  They will be a regular item on my weekly meals.

Sunday, December 6, 2015

Stir fried veggie quinoa

Stir fried veggie quinoa 

This recipe came about because I had leftover quinoa, and I didn't want to eat it plain.  So I looked and saw all the veggies I just bought, and decided a stir fry was in order.  You could sub any of the veggies in this and I am sure it would taste great.
There is no sauce, it is just well seasoned and keeps it basic and delicious
This makes a lot, so you will have some leftovers for the week. :)

Ingredients

8 oz. sliced mushrooms (I used cremini)
1 large carrot, peeled, cut in half and cut into matchsticks or half rounds
1/2 cup frozen peas
1/2 red bell pepper, cut into thin strips
3 stalks green onion, sliced thin
2 cups of shredded green cabbage
3 cups cooked quinoa
1 tsp. onion powder
1 tsp. garlic powder
1/2-1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes (optional)

In a large saute pan, saute the veggies all together over medium high heat. Keep stirring until the cabbage starts to wilt.  You don't want to overcook the veggies, they should be still a little crispy.  
Add the seasonings and stir well.  
Add the precooked quinoa to the hot pan, and stir well.  Cook for another 3-5 minutes until everything is hot.  
Test the seasoning and adjust as needed.
Then, serve hot and enjoy.  I ate a huge plate of this for dinner, but is a side too.
I hope you try and enjoy it as much as I did.  
Be creative and try different veggies.  Just remember not to overcook the veggies.
This made enough for me to have 3 large servings for the week. :)




Creamy baked onions and fennel

Creamy baked onions and fennel

The bottom line, I love creamy foods.  I miss many of the creamy foods I used to eat.  I discovered it was more the actual creamy part I was missing, not the other ingredients.  So I decided to explore new options to maybe fill some of the foods I miss.  
I love onions, I love fennel (if you don't like fennel, you can leave it out of this recipe).  I love the flavor both take on when they are roasted in the oven.  Now add some creamy deliciousness to it, and I have made a meal that is creamy and good for you at the same time.
This can be served on its own, or on top of rice.  I put mine on some plain quinoa, and it was great.  
This recipe needs just a little prep work ahead of time.  So if you know you are making it, take the step the night before. 

Ingredients:


For the cream sauce (prepare ahead)

1/2c raw, unsalted sunflower seeds, soak for at least 4-6 hours, then drain.
1 14oz. bag of frozen cauliflower
1 cup water
2 tablespoons nutritional yeast
3 cloves garlic, peeled, left whole
1/2 tsp. salt
1 tsp. onion powder
1/8 tsp. white pepper

3 large yellow onions, peeled and sliced into 1/2 inch thick slices, try and keep the slices together
1 large fennel bulb, cleaned and sliced into 1/4 inch thick slices

Preheat oven to 400*.

OK, lets make the cream sauce first.  In a medium sauce pan, combine all the cream ingredients except the sunflower seeds.  Cover and boil for about 10-12 minutes.  (you will put the whole garlic in also, it will be blended)
After the cauliflower is soft, take off the heat and add to a blender or food processor.  Add the drained sunflower seeds.  Blend on high for 2-3 minutes.  If it is too thick, add more water.  You want it to be about the consistency of ranch dressing.
Check the seasoning and adjust.
Pour a little of the sauce on the bottom of a 9x13 pan.
In the 9x13 pan, layer the onions like you would for au gratin potatoes.  In between the onion slices place some of the fennel slices. 
Pour the remaining sauce over the top of the onions.  It should be even, so just use the back of a spoon.
Place in the hot oven and bake for 1 hour or until the top is golden brown and the onions are very soft. (watch it close from 30 minutes on, as all ovens are different)
Remove from oven and serve while hot.  Serve as a side, or on top of rice or quinoa.
Garnish with some of the fennel fronds chopped up.

I hope you try this and enjoy it as much as I did. :)



Insanely easy potato corn chowder (IP)


Insanely easy potato corn chowder

I posted this on Facebook today, but thought it would be a good idea to post it here too.  It is such a wonderfully tasty soup.  Great for the winter months (although I am a year round soup fan).
It can be made in the Instant Pot®, a pot on the stove, or even the slow cooker.  
The nice part, just throw it together.  If you are making in the Instant Pot®, you can have dinner ready in under a 1/2 hour.

Ingredients:

3 large yukon gold potatoes, peeled and cut into 1 inch cubes
1 onion, peeled and chopped medium
2 cloves garlic, peeled and minced

1 large carrot, peeled, cut in half and cut into matchsticks
1 12 oz. Bag frozen corn
1 12 oz. Bag frozen cauliflower 

3 ribs celery, sliced thin
1 tsp. Salt
1/2 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Onion powder
4c mushroom stock or veggie stock
In the IP combine all the above, 


stir well and cover. Set to manual pressure, 13 min. Natural release. Then with a immersion blender, blend until semi chunky smooth.
Traditional, place large pot on stove over medium heat. Saute onions and celery for 5 min. Just so they start to soften a bit.
Add remaining ingredients, turn heat up to medium high and bring to a boil. Stir well, cover and reduce heat to low. Simmer for 25 min. Or until potatoes are very tender.
Use immersion blender as above until chunky smooth.
Check seasoning before serving. smile emoticon


Spicy black bean "burgers"


Spicy black bean patties

I already have a recipe for black bean veggie burgers, and I am very happy with them. Sometimes you want something different though.  You want a different taste or texture.  So I wrote this recipe.  It is easy, in fact it is super easy.  And it tastes really good too.  
I made just a single recipe, and it gave me 4 good sized burgers.  As I was forming them, I realized these would make really good "meat" balls for spaghetti.  I will try that this week and report back.
The main thing to remember with this recipe is to allow enough time to soak the sunflower seeds for a couple hours.  Otherwise it is very cut and dry.  I hope you give them a try and report back to me your results. 

Ingredients:

1/4c soaked, unsalted raw sunflower seeds, drained  (do this about 2 hours before you start this recipe)
1 14.5 oz. can of black beans, drained and rinsed, divided in half (put half of the beans in a big bowl, the other half will go into the food processor.)
5 large cremini mushrooms, cleaned and roughly chopped
1/2c panko bread crumbs (make sure they are oil free)
1/4c unbleached flour (yes, you can use wheat flour)
2 tsp. mushroom powder (ground up dried mushrooms) or veggie stock powder
1 tsp. liquid smoke
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 tablespoons nutritional yeast
2 tablespoons corn starch (or tapioca, or sweet potato starch)
1/2-1 tsp. chipotle powder

In a food processor, combine all of the above (only half of the beans).  Pulse in the food processor until it is chunky smooth.  Don't blend, just pulse.  You want it to be more chunky than chunky peanut butter.
When you are happy with the texture (think chunky) scrape out the blend into your whole beans.  With a spatula, stir and mix the whole beans and blended until the mixture is combined well.
Cover the bowl and let it sit in the fridge for 30 minutes. (you can let it go longer too)
Remove from fridge and form into 4 equal balls.  Squish them into patties.
You can bake these in a 400* oven, flipping after 20 minutes and cooking an additional 10-15 minutes.  I like to dry fry them though.  They get a great crust. So in a large, nonstick pan, over medium high heat, place the patties.  DO NOT FUSS OVER THEM.  Just let them cook.  After about 7-10 minutes, they will be ready to turn.  Cook another 10 minutes.  You can control how crispy on the outside you want them.  I like a nice crust.  Serve on your favorite bun and fixings.  They taste wonderful and hold together really well.
I hope you try this and enjoy.  Make a double batch and freeze them raw, then cook whenever you want a good black bean burger. :)