Home / Tag Archives: general cooking information (page 3)

Tag Archives: general cooking information

Feed Subscription

Bread and jam

I made bread yesterday using as my basis the savory vegetable bread but I think I’ve changed it enough that it needs it’s own recipe and name, how does Italian Garden Bread sound to you? It came out perfect, so perfect that I went ahead and baked off two loaves (I normally divide bread into small loaves and freeze half). We ate the smaller loaf and I took the larger one to the IWC potluck afternoon tea.I added the guar gum to the recipe, I really like how the texture was improved by it. I am going to try it in some sourdough bread later this week.I also found a recipe for jalapeño jelly that I am going to adapt to make a habanero jelly. I think I have everything that I need. I can just taste this with some cream cheese on the sourdough bread.I’ll post the jelly recipe after I make it.

Read More »

Just when I thought I was bored.

I have high hopes for lunch today. I saw this recipe for Honey Lentils on the Crockpot Lady’s blog, I didn’t put the canned garbanzos in it btw. I love garbanzos but 1 cup and a half of lentils seemed like enough by itself. I haven’t decided what we are eating with it maybe saag panir made with tofu instead of cheese (I bought the tofu some time ago and I really need to use it, even if it’s in an aseptic package).The reason I have such hopes is the the honey soy sauce mix smells divine. I like the idea of crock pot cooking more. It’s ideal for the summer time.I have been at loose ends lately, which isn’t good for me, I am at my best when I have a project. Over the years I have learned that I do best with projects that have time lines and a clear goal. Thus learn to quilt doesn’t work for ...

Read More »

New Inspirations

While I was surfing I found this blog, One Dollar Diet Project, via Yahoo news. It reminded me of my $3.00 usd a day blog posts last December and got me wondering how we are doing on our food budget. Actually, we don’t have a food budget which may be the problem. It seems like when I get unconscious about food my weight goes up and so does the grocery bill. I still am ten pounds lighter than this time last year and Husband is twenty pounds lighter, so it isn’t a failure, just not a rousing success.I wrote about making granola in the crock pot last post.It’s much tastier than just plain oatmeal but probably at least 3 times the calories. I may go back to oatmeal with dried blueberries for a while. I find that when I cook we eat better, and healthier most of the time.Friday, I made Grantineé de Tomates (baked tomato and cheese custard) from ...

Read More »

Our house smells like oranges!

We have a sour orange tree. Every year I make Orange Marmalade. This year I am making candied citrus peel. Gosh our house sure smells good! I used 10 pounds of sour oranges, froze the juice in ice cube trays for later in the year when I don’t have any oranges. It’s really good in iced tea and essential to making the pickled onions Yucatecos put on cochinita and salbutes. I also marinate meat in it. You can substitute it for vinegar in salad dressing too. Best of all for me, it’s free!

Read More »

cooking and the economy

If you read my regular blog, you know that my attention has been everywhere but cooking. Of course, I have been cooking but nothing really exciting. Sometime you just produce meals, you know what I mean?I did however make granola in my crock pot. I have been wanting to make granola but with my Easy Bake Oven sized tabletop oven, it just didn’t seem cost or time effective. Actually the maximum size pan my oven can accommodate is 9 x 12 inches. I had some coconut piloncillo filling hanging around from when I made Indian pastries, which I combined with 5 cups of oatmeal, and various other things that seemed to go into granola, like flax seeds, sesame seeds, sunflower seeds, almonds, dried fruits. I more or less followed this recipe but adjusted it to what I had on hand. We ate all the granola so I am planning upon making more.I also made this crockpot falafel recipe , I ...

Read More »

Garam Masala

Garam masala is a seasoning blend used in Indian cooking. I have seen many different recipes for it. I have always been able to buy it already premixed until I moved here. so here are three very similar recipes. The first one yields 3 tablespoons the second one, a huge quantity like 24 ounces and the last is somewhere between the other two Garam Masala #1 1 tablespoon cardamon seeds1 inch stick of cinnamon1 teaspoon whole cumin seeds1 teaspoon whole cloves1 teaspoon whole black peppercorns1/3 of a whole nutmeg Combine the spices in a blender or coffee/spice grinder and grind to a fine powder. Garam Masala #2 8 oz coriander seeds2 oz cinnamon4 oz peppercorns1 teaspoon ground nutmeg4 oz cumin seeds2 oz cloves4 oz large cardamon Roast the coriander and cumin seeds separately. Peel the cardamons. Grind all the spices and store in an airtight container. Garam Masala #3 2 tablespoons cumin seeds8 cloves2 tablespoons cardamon seeds1 tablespoon fenugreek seeds5 ...

Read More »

Crockpot bread update

I have been making further experiments with the crockpot as bread oven. I made some sourdough oatmeal bread yesterday. Here are my findings. I got the best results when I put the bread in a mold (since my crockpot is round, I used a spring form pan as my mold) that I placed on a trivet. I also put a small quantity of water in the pot, around a quarter cup. Since I wanted the steam, I kept the pot lid tightly on. Even though several sites recommend rising in the crock with the machine on low or warm, I wanted a slower rise so did it the conventional way. If I was using a regular bread recipe I might try that method. I found that the bread was cooked with in 4 hours on high. I tested it by thumping (a hollow thump means cooked). I need to set a separate timer, my crockpot goes automatically to the warm ...

Read More »

Some more Thai food

I still have some lemon grass and pork left over so I am making Thai pork and vegetable curry today. I just finished typing the recipe. I find that most of the Asian dishes that I make are easy if you prepare and measure all the ingredients ahead of time. The French call this mise en place and it’s actually something that I try to do when ever I am cooking. It keeps me from forgetting to add some vital ingredient.I also typed up the recipe for Red Fried Rice. That should give you a nice start on making some Thai food at home.Cancun Canuck you might try the Pork and Vegetable Curry it’s tasty and pretty easy. I have a wok but hardly ever use it, I use a large fry pan. First heat the pan, then add the oil, when the oil is hot (it will start to shimmer) then add the food.

Read More »

Fresh Rice Noodles

I found this video and recipe on line. Enjoy! Making Fresh Rice NoodlesMakes 1 Lb. 1 1/4 cups uncooked long-grain rice1 1/4 cups waterVegetable oil 1. Soak the rice overnight in the water. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter, (A food processor won’t work for this.) When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough! 2. Lightly coat an 8″ x 8″ x 2″ baking pan with oil and heat it for about 3 minutes in a steamer. Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes. From this point on, check to make sure there’s water in the steamer. Add boiling water as necessary if it’s low. 3. After 5 ...

Read More »
Scroll To Top