BECKY BARSCH FISCHER’S LEMON BASIL LIMEADE RECIPE
1 C Lemon Basil leaves, loosely packed (substitute Lemon Verbena, Lime Basil, Lemon Grass or Sweet Basil)
3 C Water
3/4-1 C Sugar
Juice of 4 limes
Combine water and sugar and bring to a simmer until sugar dissolves. Remove from heat, and add the herb leaves. Steep 15 to 30 minutes to infuse flavor, strain leaves. Add the fresh squeezed lime juice and enjoy as is.
This is s summer drink, but Austin was 72 degrees today, December the 30th 2008...
Tuesday, December 30, 2008
Monday, December 22, 2008
Cabbage - nutritional powerhouse
This was taken from nytimes.com, my favorite morning haunt. I am enjoying a break from cooking, as my husband took over for a few days, just for fun. He discovered that the garam masala at Central Market HEB is incredible - fresh, aromatic and powerful, albeit about 5 times the price of stuff by the same name in local Indian grocery stores. That was our addition to the recipe here.
From the nytimes:
Stewed Lentils with Cabbage
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe.
2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over. I used French Green lentils.
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)
1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Yield: Serves 4 to 6
Advance preparation: You can make this dish up to a day ahead and reheat on top of the stove.
Approximate Nutritional Information per Serving (based on 4 servings): 346 calories; total fat: 7.6g; saturated fat: 1.1g; cholesterol: 0mg; sodium: 39mg; total carbohydrates: 54.0g; dietary fiber: 23.1g; sugars: 8.3g; protein: 18.0g; vitamin A: 5% Recommended Daily Allowance (RDA) based on a 2,000 calorie diet; vitamin C 129% RDA; calcium 12% ; iron 30%
From the nytimes:
Stewed Lentils with Cabbage
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will work in this recipe.
2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over. I used French Green lentils.
3 1/2 cups water (more as needed)
1 dried red chile
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)
1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, water, chile, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
Yield: Serves 4 to 6
Advance preparation: You can make this dish up to a day ahead and reheat on top of the stove.
Approximate Nutritional Information per Serving (based on 4 servings): 346 calories; total fat: 7.6g; saturated fat: 1.1g; cholesterol: 0mg; sodium: 39mg; total carbohydrates: 54.0g; dietary fiber: 23.1g; sugars: 8.3g; protein: 18.0g; vitamin A: 5% Recommended Daily Allowance (RDA) based on a 2,000 calorie diet; vitamin C 129% RDA; calcium 12% ; iron 30%
Thursday, December 18, 2008
Replacing eggs in recipes : quick research
Much of the following has been discovered and researched by Madhu at
http://www.egglesscooking.com
https://www.namastefoods.com/shopping/storefront/cgi-bin/news.cgi?Category=Frequently%20Asked%20Questions
Can a powdered egg substitute be used in place of eggs?
Namaste Foods products are formulated to be used with eggs. However, we have many customers who use a powdered egg substitute with success though some amount of experimenting may be necessary.
Our customers have found that, in general, adding the dry egg replacer directly to the dry mix without reconstituting, then following the package instructions works best. Some have also reported good results when increasing the amount of powdered egg replacer called for on package directions.
1 TBLS flax seeds plus 3 TBLS water replaces one egg. Finely grind 1 TBLS whole flaxseeds in a blender or coffee grinder, or use 2 1/2 TBLS pre-ground flaxseeds. Transfer to a bowl and beat in 3 TBLS water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white.
Egg Substitute using Small Planet Organic Tofu
Attention: Tofu contains soy!!
Replace each egg with 1/4 Lb of Small Planet Organic Fresh Original Firm Tofu. Combine tofu, crumbled into a food processor, with the oil and water called for in the recipe, and puree in food processor until smooth, then add to mix.
www.smallplanettofu.com
Other suggestions from a customer:
For each egg, substitute one of the following in your recipe.
1 tsp baking powder + 1 TB water + 1 TB vinegar
1 tsp yeast dissolved in 1/4 cup warm water
1 TBLS apricot, prune or apple puree
1 1/2 TBLS water + 1 1/2 TBLE oil + 1 tsp baking powder
1 packet gelatin + 2 TBLS warm water (don't mix until ready to use)
Namaste Foods, LLC
P.O. Box 3133, Coeur d'Alene, ID 83816
(208) 772-6325 or 1-866-258-9493 E-mail: admin@namastefoods.com
http://www.egglesscooking.com
https://www.namastefoods.com/shopping/storefront/cgi-bin/news.cgi?Category=Frequently%20Asked%20Questions
Can a powdered egg substitute be used in place of eggs?
Namaste Foods products are formulated to be used with eggs. However, we have many customers who use a powdered egg substitute with success though some amount of experimenting may be necessary.
Our customers have found that, in general, adding the dry egg replacer directly to the dry mix without reconstituting, then following the package instructions works best. Some have also reported good results when increasing the amount of powdered egg replacer called for on package directions.
1 TBLS flax seeds plus 3 TBLS water replaces one egg. Finely grind 1 TBLS whole flaxseeds in a blender or coffee grinder, or use 2 1/2 TBLS pre-ground flaxseeds. Transfer to a bowl and beat in 3 TBLS water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white.
Egg Substitute using Small Planet Organic Tofu
Attention: Tofu contains soy!!
Replace each egg with 1/4 Lb of Small Planet Organic Fresh Original Firm Tofu. Combine tofu, crumbled into a food processor, with the oil and water called for in the recipe, and puree in food processor until smooth, then add to mix.
www.smallplanettofu.com
Other suggestions from a customer:
For each egg, substitute one of the following in your recipe.
1 tsp baking powder + 1 TB water + 1 TB vinegar
1 tsp yeast dissolved in 1/4 cup warm water
1 TBLS apricot, prune or apple puree
1 1/2 TBLS water + 1 1/2 TBLE oil + 1 tsp baking powder
1 packet gelatin + 2 TBLS warm water (don't mix until ready to use)
Namaste Foods, LLC
P.O. Box 3133, Coeur d'Alene, ID 83816
(208) 772-6325 or 1-866-258-9493 E-mail: admin@namastefoods.com
Monday, December 15, 2008
Chinese vegetable soup
I found this at ndtv.com under the link "Recipes".
Real simple stuff.
Ingredients:
1 cup mixed vegetables-chopped fine
4 cups of stock
1 tsp salt 1 tsp
1/2 tsp soy sauce
1 tbsp vinegar
2 tsp sugar
2 tbsp tomato puree
1/4 tsp powdered black pepper
2 tsp corn flour mixed with 1/4 cup water
Method: Bring the stock to a boil.
Add to it the rest of the ingredients except the corn flour solution and bring to a boil and then simmer till vegetables are bite-like.
Add the corn flour solution, simmer for a minute, serve.
Real simple stuff.
Ingredients:
1 cup mixed vegetables-chopped fine
4 cups of stock
1 tsp salt 1 tsp
1/2 tsp soy sauce
1 tbsp vinegar
2 tsp sugar
2 tbsp tomato puree
1/4 tsp powdered black pepper
2 tsp corn flour mixed with 1/4 cup water
Method: Bring the stock to a boil.
Add to it the rest of the ingredients except the corn flour solution and bring to a boil and then simmer till vegetables are bite-like.
Add the corn flour solution, simmer for a minute, serve.
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