Wednesday, March 29, 2017

Klunker's GF dosa

Klunker's GF dosa

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 dosa 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 dosa on a plate, and put some parchment between each one, so they don't stick.

This recipe should make 10-12 dosa (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.
I hope you try these easy dosa, 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.