tag:blogger.com,1999:blog-74683635841358253772024-03-05T06:58:31.982-08:00Cookbook CrusherKitchen-testing cookbook recipes: the straight dope on the good, the bad, and the inedible! Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-7468363584135825377.post-69593190827010067192016-01-28T12:00:00.000-08:002016-01-28T12:00:28.010-08:00Coffee & Walnut Bread [Coffee: 100 Everyday Recipes]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJANnzTMHJHxO8glOmBYnr6JCNnccRzL4TNO1Y4-YEt8Jdyw740GLM8VRwt4-wK8GhAMGDHcCb6gXCn9GZXjtDRtldLl2RvYFfLumvzdFuAoKj9su0Noe7YRRbOt3pXx4ShXs8lsJUHst/s1600/IMG_2283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeJANnzTMHJHxO8glOmBYnr6JCNnccRzL4TNO1Y4-YEt8Jdyw740GLM8VRwt4-wK8GhAMGDHcCb6gXCn9GZXjtDRtldLl2RvYFfLumvzdFuAoKj9su0Noe7YRRbOt3pXx4ShXs8lsJUHst/s640/IMG_2283.JPG" width="480" /></a></div>
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I want to preface this recipe from the <a href="http://cookbookcrusher.blogspot.ca/2016/01/cookbook-crusher-coffee-100-everyday.html">coffee cookbook</a> with the warning that I have genuinely never baked bread from scratch before. However, since the whole point of this blog is that these recipes should work out, I'm putting my trust in the cookbook. As a precaution, I made sure to crank the heat in my place, since I normally like to keep it cool and I know that's not great for yeast.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI892qinhrN5YPu_pYVK7m3QHLZKMy54KXvqUq7cPXLREOV0mBbx805OUr0DwX3eyFwOkiH-4wKkfeLYfvDaYXAmOJUcYc5fl_Te80hN7WlmMQhDiHptxla7774OB3_DJbjQhz6r9UUkgR/s1600/IMG_2284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI892qinhrN5YPu_pYVK7m3QHLZKMy54KXvqUq7cPXLREOV0mBbx805OUr0DwX3eyFwOkiH-4wKkfeLYfvDaYXAmOJUcYc5fl_Te80hN7WlmMQhDiHptxla7774OB3_DJbjQhz6r9UUkgR/s640/IMG_2284.JPG" width="640" /></a></div>
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<u>Ingredients:</u><br />
<br />
<ul>
<li>vegetable oil, for greasing</li>
<li>1 1/2 cups whole wheat flour, plus extra for dusting</li>
<li>1 2/3 cups white flour</li>
<li>1 tsp salt</li>
<li>1 tsp active dry yeast</li>
<li>3/4 cup walnuts, chopped coarsely</li>
<li>1 1/4 cups lukewarm water</li>
<li>1 tbsp instant coffee</li>
<li>1 tbsp olive oil</li>
<li>1 tbsp honey</li>
</ul>
<br />
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpTCgkC_ULUvwie6A26sBssGfLRFh0J-SgQmN-MRN60Ei8rUUmD9mZKsOjnCMYDVvE_da9mcJx1lbBK7CYP6QzwtqkCewN6exkqrddw2snrA2ueLqCtC-YHEykZNwvJOiRDoTFKRYfMR9/s1600/IMG_2286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgpTCgkC_ULUvwie6A26sBssGfLRFh0J-SgQmN-MRN60Ei8rUUmD9mZKsOjnCMYDVvE_da9mcJx1lbBK7CYP6QzwtqkCewN6exkqrddw2snrA2ueLqCtC-YHEykZNwvJOiRDoTFKRYfMR9/s640/IMG_2286.JPG" width="640" /></a></div>
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1. Grease a baking sheet. In one bowl, mix the flour, salt, yeast, and walnuts, making a well in the centre. In another bowl, mix the water, coffee, olive oil, and honey. Pour the liquid into the flour and mix with a knife until soft and sticky. (Not sure why the recipe specifies a knife to mix it with, but I went with a butterknife.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mFo48HBRWJXpaexm0wDgFe5UaMVdgvLaDWAq23h9ruU-mmS-U9NSCDhFOEAe2k0eOI7dzL0J4cYNq1r55lBuuUzkJ3Db5HIE6F1spMLyRhPiAbCO9bGU0xV8WGMr07cY5DKxgRq068AM/s1600/IMG_2290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mFo48HBRWJXpaexm0wDgFe5UaMVdgvLaDWAq23h9ruU-mmS-U9NSCDhFOEAe2k0eOI7dzL0J4cYNq1r55lBuuUzkJ3Db5HIE6F1spMLyRhPiAbCO9bGU0xV8WGMr07cY5DKxgRq068AM/s640/IMG_2290.JPG" width="640" /></a></div>
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2. Turn the dough out onto a floured surface and knead for 5-7 minutes. (As seen later, this is the crux of the problem with this recipe.) Put the dough in a bowl, cover with oiled plastic wrap, and place in a warm place for an hour or until doubled in size.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hTFvJfcrVoADHzJmzYB1DiRMUmSYJGIUtrKrjctNMIcB840lNU6RcgQ3anhdWIlQH_YS3L61gwPfb7U9k4YDLvUdwLFuP9Jvk4ptNFoS2AA7iG6iQZUimYsQObvTJYrBG6G7RfC6wXlu/s1600/IMG_2294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hTFvJfcrVoADHzJmzYB1DiRMUmSYJGIUtrKrjctNMIcB840lNU6RcgQ3anhdWIlQH_YS3L61gwPfb7U9k4YDLvUdwLFuP9Jvk4ptNFoS2AA7iG6iQZUimYsQObvTJYrBG6G7RfC6wXlu/s640/IMG_2294.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the second rising. I mean, it kinda worked!</td></tr>
</tbody></table>
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3. Turn the dough out again onto a floured surface, and knead for 1 minute. Shape into an 8-inch long oval and place on the baking sheet. Dust with flour and slash a curve off-centre along the loaf. Let rest (they don't specify covered or uncovered) for 40-50 minutes. Preheat the oven to 400F.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Fubcy7dDIPg8-H176ly-YP9i-Q0B6rPU4HO5EqhPQleHsrOjcOT0vbGcaTQ3Y-NmIcynzd9TY0lzn9CSu6DGuCUkDQDmu7bT7pVNoqCxxvpLd3iGfst4aR3CXshhKEwcpSKB7l14t3fW/s1600/IMG_2295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Fubcy7dDIPg8-H176ly-YP9i-Q0B6rPU4HO5EqhPQleHsrOjcOT0vbGcaTQ3Y-NmIcynzd9TY0lzn9CSu6DGuCUkDQDmu7bT7pVNoqCxxvpLd3iGfst4aR3CXshhKEwcpSKB7l14t3fW/s640/IMG_2295.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That is definitely bread!</td></tr>
</tbody></table>
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4. Bake for 18-20 minutes until golden brown and "the bottom sounds hollow when tapped with your knuckles". Cool on a wire rack.<br />
<b><br /></b>
<b>The Outcome:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV_wOxbF9zbGmIEM026UwckA5R7QPS4_nRbk50keMhAAhER0ygSirC42f6brISOyndyiC7dhyIVSQh6AxBB1gLn1BrtlWh4ErVsZ4uYzJe4L7SmsOWJqNgDZKoo_iNq9aj6javGuHbBOV/s1600/IMG_2296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnV_wOxbF9zbGmIEM026UwckA5R7QPS4_nRbk50keMhAAhER0ygSirC42f6brISOyndyiC7dhyIVSQh6AxBB1gLn1BrtlWh4ErVsZ4uYzJe4L7SmsOWJqNgDZKoo_iNq9aj6javGuHbBOV/s640/IMG_2296.JPG" width="640" /></a></div>
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Hey, I made bread! However, this bread is <i>way too dense</i>. I googled around to see if it was something I had done, but it turns out that the problem is the recipe - 5-7 minutes is half the time bread really should be kneaded (though there's plenty of conflicting arguments). It still tastes pretty delicious, though I don't think the coffee adds much except a bit of colouring. I do want to try this again and knead it longer to see if that will make it into a lighter, fluffier loaf. But hey, it's distinctly and clearly bread, and I made from scratch!Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-22686502483639882072016-01-26T12:00:00.000-08:002016-01-26T12:00:12.333-08:00Cookbook Crusher: Coffee: 100 Everyday Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjAYuWdEMkcQ8jGcxxwZmjg52FnLPZmUI8XnlSxAwYkVMdKcVt8PiL1GaNBDbLBTbT7BWQuY_eNouyxNPJ41TG6XgntYtSjwpx8QPaigRicfjXbglEjoy5GGuZ_RhDbEsaZBMZa5GaCJU/s1600/IMG_2269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjAYuWdEMkcQ8jGcxxwZmjg52FnLPZmUI8XnlSxAwYkVMdKcVt8PiL1GaNBDbLBTbT7BWQuY_eNouyxNPJ41TG6XgntYtSjwpx8QPaigRicfjXbglEjoy5GGuZ_RhDbEsaZBMZa5GaCJU/s640/IMG_2269.JPG" width="480" /></a></div>
<br />
Look at this tiny cookbook! Coffee: 100 Everyday Recipes is a cute mini hardcover cookbook, with every recipe using coffee to some extent. A caveat - I'm not a big coffee snob (I'm happy with Tim Hortons); I like the taste but it's mainly a caffeine delivery vehicle to me. Still, it'll be interesting to see how it's incorporated into all these dishes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KAxNw6CTcqRGJ9yPorp2_xFlPFEm7My9G9jSWRm4zeNxGIT3NCOsu085BrQ9nrUrRjPBX4X6u_FwCUFdK8b0MEsbnlNAPZdMdK96JwwyNozt1nPbr3Q8DQ0wD-iP1HOgtRwFAjQdAGZA/s1600/IMG_2271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9KAxNw6CTcqRGJ9yPorp2_xFlPFEm7My9G9jSWRm4zeNxGIT3NCOsu085BrQ9nrUrRjPBX4X6u_FwCUFdK8b0MEsbnlNAPZdMdK96JwwyNozt1nPbr3Q8DQ0wD-iP1HOgtRwFAjQdAGZA/s640/IMG_2271.JPG" width="640" /></a></div>
<br />
I was initially a bit leery about this cookbook, since as shown by the sign, I did get it for a toonie at the dollar store. I also can't seem to find a listing for it on Amazon, which is a bit of a red flag. But leafing through it, it does have professionally done photographs for each recipe, and nothing in the recipes I've skimmed jumps out at me as off or wrong. However, I haven't tried anything from here yet, so I'm going in blind.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZ4ivorSNLUj6t4S3S6gWunXHU79OcSQAQ1sFeEV__ssHPJ7u2fPyzH-ByvMvD6-UOoZWB5mBQejgRiVQgY1ScwvmjrZxPR2UXdNKUvdIzxcvC3Bo5X1nYYtVIGJxY_8rYKvMp5Y94AmU/s1600/IMG_2272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZ4ivorSNLUj6t4S3S6gWunXHU79OcSQAQ1sFeEV__ssHPJ7u2fPyzH-ByvMvD6-UOoZWB5mBQejgRiVQgY1ScwvmjrZxPR2UXdNKUvdIzxcvC3Bo5X1nYYtVIGJxY_8rYKvMp5Y94AmU/s640/IMG_2272.JPG" width="640" /></a></div>
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This cookbook is about 3/4 dessert recipes - they're split up into cakes, "small cakes" / cookies, and general desserts. This makes sense, since coffee pairs great with things like chocolate or nuts. There is a small section on savoury dishes that's caught my eye, I definitely want to try some of those! There's a generous drinks section too - both alcoholic and non-alc. It's an American cookbook, and in my experience American desserts can run a bit sweet or heavy, but I'm ready to get my beano buzz on!<br />
<br />
The five recipes tested are:<br />
<br />
1.<br />
2.<br />
3.<br />
4.<br />
5.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-53706435573612915372016-01-25T11:42:00.002-08:002016-01-25T11:42:43.882-08:00The Outcome: What's Cooking: Festive '12So, I've now tried five new recipes from <a href="http://cookbookcrusher.blogspot.ca/2016/01/cookbook-crusher-whats-cooking-festive.html">What's Cooking: Festive '12</a>. I tried to cook them as close to possible to the recipes, so here's the outcome.<br />
<br />
<u><b>The Verdict is:</b></u><br />
<u><b><br /></b></u>
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<b>For something that's basically a nicely bound advertisement, not bad.</b> I mean, it's a branded cookbook, so What's Cooking is first and foremost set up to sell Kraft products. However, as far as branded recipes go, this is the better end of it - it's pretty much a full magazine, there definitely has been a lot of thought put into it, and it has the bonus of being Canadian so it actually matches up with our not-quite-American kitchen measurements and has stuff that's generally found in Canadian grocery stores.<br />
<br />
As for the actual recipes, on a whole, they seemed to be good and perfectly edible but nothing completely knocked my socks off. Some need a bit of tweaking - the <a href="http://cookbookcrusher.blogspot.ca/2016/01/chocolate-marbled-banana-bread-whats.html">Chocolate-Marbled Banana Bread </a>needs some adjustments so it's less toasted on the outside, while the <a href="http://cookbookcrusher.blogspot.ca/2016/01/reindeer-munch-whats-cooking-festive-12.html">Reindeer Munch</a> needs to fix the ingredient proportions. Both the <a href="http://cookbookcrusher.blogspot.ca/2016/01/mushroom-snow-pea-saute-whats-cooking.html">Mushroom and Snow Pea Sauté</a> and the <a href="http://cookbookcrusher.blogspot.ca/2016/01/wagon-wheel-chili-skillet-whats-cooking.html">Wagon Wheel-Chili Skillet</a> were tasty, but seemed to be missing something I couldn't put my finger on, it's like they both needed something extra to make them pop. The <a href="http://cookbookcrusher.blogspot.ca/2016/01/cheesy-make-ahead-mashed-potatoes-whats.html">Cheesy Make-Ahead Mashed Potatoes</a> were the closest thing to a flop - despite the pretense of the recipe they tasted great freshly made, but not when made ahead.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-48352458680206346052016-01-22T11:07:00.000-08:002016-01-22T11:07:04.780-08:00Cheesy Make-Ahead Mashed Potatoes [What's Cooking: Festive '12]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_EGucRWT9Cq82x9nVWZB6T4djWU1WVUPn8Q-sUM9eL5Sx3RVxnEWc5yYPrMQeOs0suLMrDQN6fHpAXMLstAgMCd5Ok8C1OuQ1ygLRzutXjDy14F_n7jwnuWOD7Ot54zT9ukK4SmaMc5y/s1600/IMG_2242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_EGucRWT9Cq82x9nVWZB6T4djWU1WVUPn8Q-sUM9eL5Sx3RVxnEWc5yYPrMQeOs0suLMrDQN6fHpAXMLstAgMCd5Ok8C1OuQ1ygLRzutXjDy14F_n7jwnuWOD7Ot54zT9ukK4SmaMc5y/s640/IMG_2242.JPG" width="480" /></a></div>
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The last recipe from <a href="http://cookbookcrusher.blogspot.ca/2016/01/cookbook-crusher-whats-cooking-festive.html">Kraft's 2012 Holiday season What's Cooking Magazine</a> is what looks like a reasonably straightforward mashed potato recipe - the catch being that it's meant to be made ahead and then reheated instead of eaten straight out of the pot while being told to leave some for the rest of the guests.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy81wsOQn4CS53oZrOcXy3dTfewvwu-44nvX6BcZPDJq2AYtBnOtZK7jTuTnM-e8OYjEEHHpc9GYrbHWBD4vN840FV34N-32A_5oJm6BkwSBPhs0b7quxsve8S4vXsDy7XEDegBr3b8Lx/s1600/IMG_2244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy81wsOQn4CS53oZrOcXy3dTfewvwu-44nvX6BcZPDJq2AYtBnOtZK7jTuTnM-e8OYjEEHHpc9GYrbHWBD4vN840FV34N-32A_5oJm6BkwSBPhs0b7quxsve8S4vXsDy7XEDegBr3b8Lx/s640/IMG_2244.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>2 lbs Yukon gold potatoes (about 6)</li>
<li>1/2 cup milk</li>
<li>1/2 cup shredded old cheddar cheese (being a branded recipe, they wanted Cracked Barrel but since there's literally no difference, I went for the brand I already had in the fridge)</li>
<li>1/4 cup Miracle Whip</li>
<li>1 green onion, sliced</li>
</ul>
<b>Following the cookbook recipe exactly:</b><br />
<br />
1. Peel the potatoes and cut into chunks. Boil in a large pot 15-20 minutes, until tender.<br />
<br />
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2. Mash potatoes, then stir in the milk, cheese, Miracle Whip, and green onion.<br />
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3. Refrigerate until ready to serve, then spoon into a microwaveable bowl and microwave on High 5-7 minutes, until heated through, stirring occasionally. (This is presumably for the entire dish).<br />
<br />
<b>The Outcome:</b><br />
<b><br /></b>
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<b><br /></b>
I really like mashed potatoes, but I normally make it with just milk and butter. I tasted this three ways - hot out of the pot, cold from the fridge, and microwaved after cooling as the recipe suggested. Hot out of the pot, the combination of the Miracle Whip and the fresh green onion gave it a flavour similar to potato salad. It was also distinctly smooth and creamy, and generally pretty nice. Eating it cold out of the fridge was, well, cold mashed potatoes. I like cold mashed potatoes. However, reheating it according to the recipe gives you something distinctly different from hot out of the pot - the green onion has lost most of its flavour by then, and the texture turns into something almost too creamy and liquid. It wouldn't be able to hold a gravy pool like this, which is clearly a serious problem when it comes to mashed potatoes!Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-1726698665020722402016-01-20T09:39:00.000-08:002016-01-20T09:39:32.742-08:00Reindeer Munch [What's Cooking: Festive '12]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS02gmLRDxZkOIdHuXCunO_WVa4vGbciK1FhtC7LEnrC1sVad2q-x-ePfSzd1Lw7btb7h9uQxPsQCjU11NAUrl04ecTE83Y5RFudeDpshf5OzhHJi3TcFjI58p39HAAmRh0A5pqv8QRU6H/s1600/IMG_2226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS02gmLRDxZkOIdHuXCunO_WVa4vGbciK1FhtC7LEnrC1sVad2q-x-ePfSzd1Lw7btb7h9uQxPsQCjU11NAUrl04ecTE83Y5RFudeDpshf5OzhHJi3TcFjI58p39HAAmRh0A5pqv8QRU6H/s640/IMG_2226.JPG" width="480" /></a></div>
<br />
This is apparently the "holiday name" for a snack called "puppy chow" that's really popular in the States. All the elements seem pretty sound, but this is the first recipe from this edition of <a href="http://cookbookcrusher.blogspot.ca/2016/01/cookbook-crusher-whats-cooking-festive.html">Kraft's What's Cooking</a> that didn't really follow through. Let's just say, eight cups is a <i>lot</i> of cereal.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><br /></u>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iDornSKrfvkR7IpycKOv4VwrBhG00anxYoOsJ3ncDY9g2hgwB0a9wowko_AKdyIscCELlOVxxJt0XV2vI_00a4h4dx4BCD_at1vbXssfXv3k8au1MMKl26aDwSImut6HKmYMcMTRKXGX/s1600/IMG_2227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iDornSKrfvkR7IpycKOv4VwrBhG00anxYoOsJ3ncDY9g2hgwB0a9wowko_AKdyIscCELlOVxxJt0XV2vI_00a4h4dx4BCD_at1vbXssfXv3k8au1MMKl26aDwSImut6HKmYMcMTRKXGX/s640/IMG_2227.JPG" width="640" /></a></div>
<u><br /></u>
<u>Ingredients:</u><br />
<br />
<ul>
<li>1/2 cup smooth peanut butter (since it's a branded recipe, they wanted Kraft brand, but there's literally no difference between Kraft and the brand I already had in my cupboard, so I'm going to defend this non-substitution)</li>
<li>4 squares Baker's Semi-Sweet chocolate</li>
<li>8 cups "bite-size crispy rice cereal squares" (this is where I wish there had been branding because that's such an oddly specific cereal request. I used rice-based Chex, since that fits the description)</li>
<li>1/2 cup icing sugar</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vUYddSw9mbtlKXa8KzjhrdTBBW5xSMRiPRzq-M91j86UuzIwbBnkwwIznwl1s14ERswhsMP49gPEDn_QKD5rajc1Cwy6hVvhDvV5betQwmGXtJ4kr3XPcruQT5iGkV4O3CoiAh8RBMMk/s1600/IMG_2228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vUYddSw9mbtlKXa8KzjhrdTBBW5xSMRiPRzq-M91j86UuzIwbBnkwwIznwl1s14ERswhsMP49gPEDn_QKD5rajc1Cwy6hVvhDvV5betQwmGXtJ4kr3XPcruQT5iGkV4O3CoiAh8RBMMk/s640/IMG_2228.JPG" width="640" /></a></div>
<br />
1. In a large, microwaveable bowl, nuke the peanut butter and chocolate on medium for 2 minutes. Stir until blended.<br />
<br />
2. Add the cereal and toss to coat. Here's where the problem comes in for this recipe - 8 cups is a massive amount of cereal, and there's just not enough chocolate/peanut butter mix to coat everything completely.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAXkgX4rOryRsFc3QVgi_NfyYFHApFZ3J9vSKEiOn_pwX1iY_MYm5X3BHqyBpJ0fiFcoLsUxo2JPCVgS0KggKuwZrMWvx0IMKL61SoJMHbDx_wnbflyAQEIdtZdrc8tYryptJxfjn5DGi/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAXkgX4rOryRsFc3QVgi_NfyYFHApFZ3J9vSKEiOn_pwX1iY_MYm5X3BHqyBpJ0fiFcoLsUxo2JPCVgS0KggKuwZrMWvx0IMKL61SoJMHbDx_wnbflyAQEIdtZdrc8tYryptJxfjn5DGi/s640/IMG_2229.JPG" width="640" /></a></div>
<br />
3. Spread the mix on wax or parchment paper covered baking sheets and let cool.<br />
<br />
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<br />
4. Place in a large resealable plastic bag or paper bag with the icing sugar. Close the bag and shake to coat.<br />
<b><br /></b>
<b>The Outcome:</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-3ocFzpTqD2Gc5j9yFKC4XLenK46MHrVjBvSHHlF0A8sJvWW3_IlFKMCUKmCUEfNmqkRWoCaDuxoYppoLq5sl2mcKVE6o98mvwOs1z4YrwPXu1gGzB5V8dUe7tRJKmg4BJgGMXwRleNr/s1600/IMG_2231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-3ocFzpTqD2Gc5j9yFKC4XLenK46MHrVjBvSHHlF0A8sJvWW3_IlFKMCUKmCUEfNmqkRWoCaDuxoYppoLq5sl2mcKVE6o98mvwOs1z4YrwPXu1gGzB5V8dUe7tRJKmg4BJgGMXwRleNr/s640/IMG_2231.JPG" width="640" /></a></div>
<br />
The picture in the cookbook shows cereal that looks like it's been dipped in chocolate instead of just a slight dusting. The actual outcome is still pretty good, but it tastes more like I'm just eating dry chocolate frosted cereal (I should try putting milk in the bowl and see how it goes). The portions here seem off, maybe using half the cereal would make it more into a dessert instead of just an amped up cereal. I mean, it's still tasty, but that's because you're essentially just adding sugar and chocolate to something that's already "breakfast dessert".Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-91827450463201009962016-01-16T18:47:00.000-08:002016-01-16T18:47:04.968-08:00Wagon Wheel-Chili Skillet [What's Cooking: Festive '12]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c29iVlNSbRhIUAN22DaHvJ47BQ0ztjs6-sIH_bWQuq77EL7ag5m_NmrzTDvIdm9Mtghes6fhx9aWK2BXJ7dDEXqcU59VIUfwnPILKWkkTSnUrQ83gAGg5QyXnih0ChEs5cR1Cvagg-Yr/s1600/IMG_2198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c29iVlNSbRhIUAN22DaHvJ47BQ0ztjs6-sIH_bWQuq77EL7ag5m_NmrzTDvIdm9Mtghes6fhx9aWK2BXJ7dDEXqcU59VIUfwnPILKWkkTSnUrQ83gAGg5QyXnih0ChEs5cR1Cvagg-Yr/s640/IMG_2198.JPG" width="480" /></a></div>
<br />
Ok, I had to make a substitution with this recipe from <a href="http://cookbookcrusher.blogspot.ca/2016/01/cookbook-crusher-whats-cooking-festive.html">Kraft's 2012 What's Cooking edition</a>, and while it makes no difference in terms of how the recipe comes together, it does make the name of the recipe moot. Let's just pretend the "wagon wheel" refers to the "quasi-western" flavours, and not for the pasta shape.<br />
<u><br /></u>
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs9gBPJmCR2aNBqzsbq9FJk2AwiVR0hQH8uc9bLOzQYe1S5FZB8tPiPgMhkQa6_2pxJRleLrL7xzpQ7D-75uSOQZGXd3-KXdHBJSUQn6dceYvKHaB24tEfnchBJ8hQzW498AmDxW0ik3L/s1600/IMG_2199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEs9gBPJmCR2aNBqzsbq9FJk2AwiVR0hQH8uc9bLOzQYe1S5FZB8tPiPgMhkQa6_2pxJRleLrL7xzpQ7D-75uSOQZGXd3-KXdHBJSUQn6dceYvKHaB24tEfnchBJ8hQzW498AmDxW0ik3L/s640/IMG_2199.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeah, ground beef costs that much here.</td></tr>
</tbody></table>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>1 lb (450g) extra lean ground beef</li>
<li>1 onion, chopped</li>
<li>3 cloves garlic, minced</li>
<li>1 green pepper, chopped (they didn't specify what kind, so I went for an Anaheim)</li>
<li>1 cup frozen corn</li>
<li>1 cup salsa (again, they didn't specify heat level, so I went for my default - hot)</li>
<li>1 tbsp chili powder</li>
<li>3 cups wagon wheel pasta, uncooked (I genuinely could not find wagon wheel pasta. I haven't seen it in grocery stores anywhere in years - so I went with penne because it's still thick and shaped pasta)</li>
<li>1/4 cup Cheez Whiz Jalapeno Tex Mex Cheese Spread (the mandatory branded ingredient here, but at least it's a unique one.)</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
1. Cook the pasta as directed, but without salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
2. Brown the meat, onions, and garlic in a large skillet on medium.<br />
<br />
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<br />
3. Stir in the pepper (the recipe says "peppers" but there's only one?), corn, salsa, and chili powder. Bring to a boil, cover, simmer on medium-low for 10 mins, stirring occasionally.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9zgvjhiIsGtnBPyk8vFOs4klMu2M51m6e5_ncaT2KfS41K53GS86a4Dzuft0k09LuUh4zwacXVqxzL7SfgZ2jJsSPXDcBhGuRPkvyjzQwTqVvbuIWX0Xb9dA2ysZ4tyI-16HKkVg38ts/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9zgvjhiIsGtnBPyk8vFOs4klMu2M51m6e5_ncaT2KfS41K53GS86a4Dzuft0k09LuUh4zwacXVqxzL7SfgZ2jJsSPXDcBhGuRPkvyjzQwTqVvbuIWX0Xb9dA2ysZ4tyI-16HKkVg38ts/s640/IMG_2203.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't think it's actually legal to call Cheez Whiz "cheese" in Canada.</td></tr>
</tbody></table>
4. Remove from heat, stir in the Cheez Whiz (which is laughably called "cheese" in the recipe) until melted. Stir in the pasta.<br />
<br />
<b>The Outcome:</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkRVdihfUD9Ad9CRsrV15FRGHvuOpK75MtNTOj5mHkvRb4o5cfSrlTpjAiyqwd0YLUIXzC0E1A__FmOtPyWq9J8TVvhfWpRz7MLgfAx3fseRlVvJSeyyLH5FCKqlKlwPdL6ALT8Ti798t/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkRVdihfUD9Ad9CRsrV15FRGHvuOpK75MtNTOj5mHkvRb4o5cfSrlTpjAiyqwd0YLUIXzC0E1A__FmOtPyWq9J8TVvhfWpRz7MLgfAx3fseRlVvJSeyyLH5FCKqlKlwPdL6ALT8Ti798t/s640/IMG_2205.JPG" width="640" /></a></div>
<br />
This is definitely pretty good - it's warm and filling, very hearty for the winter. However, it feels like it's missing something, something to make it really zing. It's not very spicy, despite using hot salsa (the recipe is specifically meant for the larger Canadian market, so that's not surprising). I should have grabbed a Serrano for my "green pepper". I can't really put my finger on what this recipe needs - something to offset the very slight cloying touch of Cheez Whiz. It's still pretty tasty, though, and it seems like the kind of thing that would go down really well at a potluck or with children.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-4276403832631561222016-01-11T17:05:00.000-08:002016-01-11T17:05:53.587-08:00Chocolate-Marbled Banana Bread [What's Cooking: Festive '12]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYH-aFjVFlrpqdt1sdoHqkqKU6-OgTq-jAT-x6iLGUuqCmFT2W7O1cRxlw645FVSQ9HIrKaTCuUSw3uFzIg0iGFOLu2Avl4YxCsOf2aN1ciSxExy82AxDsjvX1E_feGFXom2DyqbUD_Xf/s1600/IMG_2135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRYH-aFjVFlrpqdt1sdoHqkqKU6-OgTq-jAT-x6iLGUuqCmFT2W7O1cRxlw645FVSQ9HIrKaTCuUSw3uFzIg0iGFOLu2Avl4YxCsOf2aN1ciSxExy82AxDsjvX1E_feGFXom2DyqbUD_Xf/s640/IMG_2135.JPG" width="640" /></a></div>
<br />
I like banana bread, and I like chocolate, so I'm down for <a href="http://cookbookcrusher.blogspot.ca/2016/01/cookbook-crusher-whats-cooking-festive.html">What's Cooking's Kraft-branded recipe</a>. I don't normally eat mayo, so its seems a bit odd to put it in what is essentially a type of cake (sorry, not "mayo" - "Miracle Whip dressing spread") but I can see it working. Between following the recipe exactly plus the double boiler, this recipe uses a LOT of mixing bowls.<br />
<br />
<b><u>Cookbook Recipe:</u></b><br />
<b><u><br /></u></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlgj9Q58s9DxjtBfyjOqvphpwLIo1wMjMOC7Tuv7blrRepyTg4-Tuo1qB2LLEM6XwDBfltZETF3WmWuz7lA1iqWrD0dwYcV5Y6x44_hvffZ6EdhxyEfrFAaEo2TJUUYdZO2LvZXQSzjAC/s1600/IMG_2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwlgj9Q58s9DxjtBfyjOqvphpwLIo1wMjMOC7Tuv7blrRepyTg4-Tuo1qB2LLEM6XwDBfltZETF3WmWuz7lA1iqWrD0dwYcV5Y6x44_hvffZ6EdhxyEfrFAaEo2TJUUYdZO2LvZXQSzjAC/s640/IMG_2136.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>1 egg</li>
<li>1/2 cup Miracle Whip</li>
<li>1 1/3 cups mashed ripe bananas (about 3)</li>
<li>1 1/2 cup flour</li>
<li>1 cup sugar</li>
<li>1 tsp baking soda</li>
<li>1 tsp salt</li>
<li>4 squares Baker's Semi-Sweet chocolate, melted (I always find an impromptu double boiler of putting the chocolate in a small bowl inside a bigger bowl of boiling water works easiest)</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg2i5ecTKllmkSz6bMzePGCFRBpqOFDJTdNSsZ67iHcOECxjvEwkuDc8xWFr18Ege__1WBXHEUdLODG2AEoo7GgF1oyJtJkjEFicTXxOf8bUkYHCI7EnFJFnJSwMn9bdwgtxu4wPXVHT2/s1600/IMG_2137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg2i5ecTKllmkSz6bMzePGCFRBpqOFDJTdNSsZ67iHcOECxjvEwkuDc8xWFr18Ege__1WBXHEUdLODG2AEoo7GgF1oyJtJkjEFicTXxOf8bUkYHCI7EnFJFnJSwMn9bdwgtxu4wPXVHT2/s640/IMG_2137.JPG" width="640" /></a></div>
<br />
1. Preheat the oven to 350F. Beat the egg, bananas, and Miracle Whip with a whisk until blended.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLs1zoHIhE-E6IVFRUqFqJzFTiAPDX0XTTzZP3NT6MUZNh_0WeW2TKwGl9vpOi15rSzLyCOKIonEoB_y0Qpefpns4GsRLAa3wFIQKo2U9RRsJSmDbKjOaE7FhsBAcKSBJq3fTSOM1RjD3/s1600/IMG_2141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLs1zoHIhE-E6IVFRUqFqJzFTiAPDX0XTTzZP3NT6MUZNh_0WeW2TKwGl9vpOi15rSzLyCOKIonEoB_y0Qpefpns4GsRLAa3wFIQKo2U9RRsJSmDbKjOaE7FhsBAcKSBJq3fTSOM1RjD3/s640/IMG_2141.JPG" width="640" /></a></div>
<br />
2. In another bowl, mix the remaining ingredients except for the chocolate. Add to the banana mix and stir until "just moistened". Pour half the mix into a bowl and stir in the melted chocolate.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgne1utgeR42D2APChq-NovgrXcWW7_vJWheG0kHCv7eZToXnHb7hfSlQ83nQgGWw6YXWK5p1-E-jSFA00GK0SOKjNHb1wGf1-MRlZa0dNYUPs6TBvFmvxEBFEIOaUgLEesHvI3VCU5aL8I/s1600/IMG_2144.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgne1utgeR42D2APChq-NovgrXcWW7_vJWheG0kHCv7eZToXnHb7hfSlQ83nQgGWw6YXWK5p1-E-jSFA00GK0SOKjNHb1wGf1-MRlZa0dNYUPs6TBvFmvxEBFEIOaUgLEesHvI3VCU5aL8I/s640/IMG_2144.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dat swirl tho</td></tr>
</tbody></table>
3. Spoon the batters alternately into a greased 8x4 inch loaf pan. With a knife, gently swirl the batter. Bake for 1 hour - 1 hour and 5 minutes until a toothpick inserted into the centre comes out clean.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGR97lC1aKjUV4zcDfsDqKRza3U296HBBPzkKzAA7cA4xp2LJ8Z8cOnn1uHvVAav3laW-Nd9pmsw8vRx1tGFF1I-iWQ6bLo-_oY1b4BOgy7QmQHPHxqC22TqwcPgv7UHSEHb92xwvf7kl/s1600/IMG_2145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGR97lC1aKjUV4zcDfsDqKRza3U296HBBPzkKzAA7cA4xp2LJ8Z8cOnn1uHvVAav3laW-Nd9pmsw8vRx1tGFF1I-iWQ6bLo-_oY1b4BOgy7QmQHPHxqC22TqwcPgv7UHSEHb92xwvf7kl/s640/IMG_2145.JPG" width="640" /></a></div>
<br />
4. Cool in pan for 10 minutes, then remove to a wire rack and cool completely.<br />
<b><br /></b>
<b>The Outcome:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVSZJJ0eiEHrKTsFOSVEScl4escrH7aMx1vB_-dJ8vfxotnmLEdj-DyCPlTmG9tGGbkOJs4Ey8P8J1Axj0SR4jQ2NlqNuR3OFK5upsG1d-pGMuzuK9-F9C8_9nI2bZO1-kmyaUKy3WxoO/s1600/IMG_2146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVSZJJ0eiEHrKTsFOSVEScl4escrH7aMx1vB_-dJ8vfxotnmLEdj-DyCPlTmG9tGGbkOJs4Ey8P8J1Axj0SR4jQ2NlqNuR3OFK5upsG1d-pGMuzuK9-F9C8_9nI2bZO1-kmyaUKy3WxoO/s640/IMG_2146.JPG" width="640" /></a></div>
<br />
This is pretty good banana bread - I really like the chocolate addition. The cool swirl pattern is lost a bit when baked, but it still looks neat. I was worried it would be too sweet (American baking recipes usually use too much sugar for my taste), but it tastes pretty decent. The only issue I have is that the outside was a bit <i>too</i> cooked - not burnt, but starting to head down that path, and gives a noticeably harder crust that tastes a bit strong. That can possibly be fixed by playing with different oven temperatures and cooking times.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-1929251571649965562016-01-05T12:51:00.000-08:002016-01-11T17:04:51.635-08:00Mushroom & Snow Pea Sauté [What's Cooking: Festive '12]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcdSno5GOZYNn2xYY2iCZ8Y9my0UDQeYIBrrzh9yqKvaPu69hyphenhyphenoZFXc-E-XVvmx5k8HEfxvO_Mw1QORrLBBdurDvNV0mV9UkTadhCI7_dXl4SWsX6E2gxrokEAVnsyekwk6lKl2g83hOb/s1600/IMG_2084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcdSno5GOZYNn2xYY2iCZ8Y9my0UDQeYIBrrzh9yqKvaPu69hyphenhyphenoZFXc-E-XVvmx5k8HEfxvO_Mw1QORrLBBdurDvNV0mV9UkTadhCI7_dXl4SWsX6E2gxrokEAVnsyekwk6lKl2g83hOb/s640/IMG_2084.JPG" width="640" /></a></div>
<br />
Well, since it's January and I'm sick to the gills of heavy holiday food, I'm going to start this <a href="http://cookbookcrusher.blogspot.ca/2016/01/cookbook-crusher-whats-cooking-festive.html">What's Cooking edition</a> with a lighter recipe. This is one is a three-ingredient recipe that's meant to be quick and basic and reasonably healthy. The idea of using salad dressing as a cooking sauce is not a bad one, even if the execution here isn't amazing.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SHHqQATUoPb75CGCs4OGzTu13viSuOO4fek6_qE2zvYrsZMmpCR1_-c7Ft2SKL-Ois3wC3UIDqOcBkEOyfdFCy7e65o3mY8IN6AK49j5zZJ9tIHr46oFc-gagqAE5kTS81lx5_Ud0bgr/s1600/IMG_2085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SHHqQATUoPb75CGCs4OGzTu13viSuOO4fek6_qE2zvYrsZMmpCR1_-c7Ft2SKL-Ois3wC3UIDqOcBkEOyfdFCy7e65o3mY8IN6AK49j5zZJ9tIHr46oFc-gagqAE5kTS81lx5_Ud0bgr/s640/IMG_2085.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>3 tbsp Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing (I havered over going for the branded products but they had it in my grocery store, and, well, I guess it counts as going for the exact recipe)</li>
<li>4 cup quartered fresh mushrooms (oddly, they did not specify what kind or size)</li>
<li>1 1/2 cups snow peas, halved crosswise</li>
</ul>
<br />
<b>Following the cookbook exactly:</b><br />
<br />
1. Heat 2 tbsp of the dressing in a skillet on medium-high. Saute the mushrooms for 2-3 minutes until lightly browned.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUtfFueRoWecqFyCp8DKN4alUNc-v71uQB33mjh0TKElHbyOCe-uLWjppNgdKPTx1WWIsHzyBUJZG_VAiIZ0e0v8y4R_TA6I37SEBnxujxjODgLYrBWzoyjhbk8ZO3qet6LMfZKVrQhtU/s1600/IMG_2087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUtfFueRoWecqFyCp8DKN4alUNc-v71uQB33mjh0TKElHbyOCe-uLWjppNgdKPTx1WWIsHzyBUJZG_VAiIZ0e0v8y4R_TA6I37SEBnxujxjODgLYrBWzoyjhbk8ZO3qet6LMfZKVrQhtU/s640/IMG_2087.JPG" width="640" /></a></div>
<br />
2. Add the remaining tbsp of dressing and the snow peas and saute for 2 minutes.<br />
<br />
<b>The Outcome:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7xPv9HDKNi19R_CInCcrUmUXebgwC8uHe_23LJhC65fp-nVYfLLbQO5l0wx9ZLTahDU8d0lQUU1wUmtLsNREQGC6xfR-AJSm0I_jejex3-osvOaV56JWupT9kvYdHKhAzI9sLlcPnew2/s1600/IMG_2088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7xPv9HDKNi19R_CInCcrUmUXebgwC8uHe_23LJhC65fp-nVYfLLbQO5l0wx9ZLTahDU8d0lQUU1wUmtLsNREQGC6xfR-AJSm0I_jejex3-osvOaV56JWupT9kvYdHKhAzI9sLlcPnew2/s640/IMG_2088.JPG" width="640" /></a></div>
<br />
The upside here is that the dressing does work really well as a cooking medium, though it smells exactly like cheap pizza sauce. The downside is that the mushrooms aren't fully cooked - they're whatever the mushroom equivalent of al dente is. They're definitely not raw but they retain a bit of not-quite-cooked texture. The dish is also, well, not bland but ... straightforward. The flavours work together but they don't make me go "wow!". Adding the suggested splash of lemon juice makes it pop a bit, but if I was going to make this again, I'd cook the mushrooms a few minutes longer and maybe add something spicy to make it really zing. It's not a bad recipe but it could definitely be improved without sacrificing ease or calories.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-43552633472229945032016-01-03T12:30:00.000-08:002016-01-25T11:44:09.052-08:00Cookbook Crusher: What's Cooking: Festive '12<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxI8XiGNQqEooKJ726IYc-3VEcQaKan0Atj3MUn2mXIoxYsEz4KOMK7yY0Dowu_C1FS61BGsFOIpaJPR-IFrXDLeTJf4vLWuQN9QvanOkEDXSRKSpBLHVZTBMz42jayJDTkQr-HdN6PoY/s1600/IMG_2060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxI8XiGNQqEooKJ726IYc-3VEcQaKan0Atj3MUn2mXIoxYsEz4KOMK7yY0Dowu_C1FS61BGsFOIpaJPR-IFrXDLeTJf4vLWuQN9QvanOkEDXSRKSpBLHVZTBMz42jayJDTkQr-HdN6PoY/s640/IMG_2060.JPG" width="480" /></a></div>
<br />
I have a big pile of these promotional cooking "magazines" that have been given or mailed to me, mainly <a href="http://www.kraftcanada.com/">Kraft's What's Cooking</a> (I think it may be digital-only now.) While they are full of recipes and definitely fall under my loose definition of a "cookbook" for this blog, they are the kind that are really meant to be advertisements - they're the kinds with specific branded ingredients even on generic products. Recipes call for "30 Jet-Puffed marshmallows" or the more cumbersome "2 tbsp Philadelphia Roasted Garlic Cream Cheese Product".<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJj8U6cH8i3-Ca0EP2AotOytEHjzi15WY2HQOdqAqOt5YACSgiOh6WnDMYcTJrC45p7WVKGZfkUtpyueqhd8bRkoFXcyRqgHZrDwM4iypyta99Nak4F2XbSofUOuh0D7R1fOJeZLRZSgZk/s1600/IMG_2061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJj8U6cH8i3-Ca0EP2AotOytEHjzi15WY2HQOdqAqOt5YACSgiOh6WnDMYcTJrC45p7WVKGZfkUtpyueqhd8bRkoFXcyRqgHZrDwM4iypyta99Nak4F2XbSofUOuh0D7R1fOJeZLRZSgZk/s640/IMG_2061.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Cooking Creme"</td></tr>
</tbody></table>
<br />
The big question with this cookbook and with all the other promotional materials is going to be - are these recipes actually good? <br />
<br />
This is an old Christmas edition I have kicking around from 2012, and it's a pretty solid thing for a free promotional item - it feels a bit lighter and thinner than a real magazine but not by much. It looks like it has a wide spread of recipes, mainly entrees and Christmas treats.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2PEMzSYxqkq9a5Rpw3CPujDwvt-1XclhgbSk63L7sJoqjRPwWwzHAlZJc2v6JVac1bZApGcX4mXkpj9HAZqEbxa3x1EFmqutc7jpx4y7caSED2P0g24KAy6qVmGx03WFrK-Evk9efwMC/s1600/IMG_2062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK2PEMzSYxqkq9a5Rpw3CPujDwvt-1XclhgbSk63L7sJoqjRPwWwzHAlZJc2v6JVac1bZApGcX4mXkpj9HAZqEbxa3x1EFmqutc7jpx4y7caSED2P0g24KAy6qVmGx03WFrK-Evk9efwMC/s640/IMG_2062.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Behold yonder cheese tree!</td></tr>
</tbody></table>
<br />
It's pretty sleek - but I'm not surprised, it's from one of the largest food conglomerations in the world. Weirdly, there are actual ads in here, some from Kraft-owned food companies...which have their own recipes in them. And yet they're somehow distinct from the rest of the book, which is also essentially one big Kraft advertisement with recipes.<br />
<br />
The five recipes tested are:<br />
<br />
1. <a href="http://cookbookcrusher.blogspot.ca/2016/01/mushroom-snow-pea-saute-whats-cooking.html">Mushroom & Snow Pea Sauté</a><br />
2. <a href="http://cookbookcrusher.blogspot.ca/2016/01/chocolate-marbled-banana-bread-whats.html">Chocolate-Marbled Banana Bread</a><br />
3. <a href="http://cookbookcrusher.blogspot.ca/2016/01/wagon-wheel-chili-skillet-whats-cooking.html">Wagon Wheel-Chili Skillet</a><br />
4. <a href="http://cookbookcrusher.blogspot.ca/2016/01/reindeer-munch-whats-cooking-festive-12.html">Reindeer Munch</a><br />
5. <a href="http://cookbookcrusher.blogspot.ca/2016/01/cheesy-make-ahead-mashed-potatoes-whats.html">Cheesy Make-Ahead Mashed Potatoes</a><br />
<br />
<b><u><a href="http://cookbookcrusher.blogspot.ca/2016/01/the-outcome-whats-cooking-festive-12.html">And the Verdict is...</a></u></b>Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-90561568772435143392015-12-19T10:35:00.000-08:002016-01-02T10:37:31.543-08:00The Outcome: Classic Indian Vegetarian and Grain CookingSo, I've now tried five new recipes from <a href="http://cookbookcrusher.blogspot.ca/2015/12/cookbook-crusher-classic-indian.html">Classic Indian Vegetarian and Grain Cooking</a>. I tried to cook them as close to possible to the recipes, so here's the outcome.<br />
<br />
<b><u>The Verdict is:</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSAWEy6YutAht8hCfZEEic2cIHXlkBPDtsA3-jjQkDO07PV_jT7Dv6qvetWyVboxMWRhctYlVRpKGj4e-64ognfAKKM8T3SVCtY6YSQZ22h-Stn_rS5B4_FqPUHG9s22Wy8GVR_pqbQZt/s1600/IMG_1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSAWEy6YutAht8hCfZEEic2cIHXlkBPDtsA3-jjQkDO07PV_jT7Dv6qvetWyVboxMWRhctYlVRpKGj4e-64ognfAKKM8T3SVCtY6YSQZ22h-Stn_rS5B4_FqPUHG9s22Wy8GVR_pqbQZt/s640/IMG_1899.JPG" width="480" /></a></div>
<b><br /></b>
<b>A keeper! This is a pretty awesome cookbook</b> - while some of the recipes have been adjusted slightly for a North American kitchen, it's full of authentic Indian dishes and flavours, including ones that don't normally get served as "Indian food" in Canada. I'm definitely going to keep this one - I particularly want to explore more of the Indian breakfasts and desserts.<br />
<br />
I tried to go for a big spread of recipes - the s<a href="http://cookbookcrusher.blogspot.ca/2015/12/cauliflower-eggplant-and-potato-in-herb.html">abzi korma</a> was the closest to what we'd call a "curry", though the spicing was a bit new and different to me. Despite this cookbook being from the 80s and written for North American, they hadn't toned down the heat levels - the <a href="http://cookbookcrusher.blogspot.ca/2015/12/fiery-mint-green-chili-and-onion-relish.html">mint and onion relish</a> was gloriously, brutally spicy. The <a href="http://cookbookcrusher.blogspot.ca/2015/12/cracked-wheat-porridge-with-almonds-and.html">dalia</a> and <a href="http://cookbookcrusher.blogspot.ca/2015/12/low-calorie-papaya-drink-papeeta-lassi.html">papaya lassi</a> turned out well and the biggest surprise was how successful the <a href="http://cookbookcrusher.blogspot.ca/2015/12/corn-bread-with-radish-makkai-ki-roti.html">corn starch and radish roti</a> was - it just didn't sound like it was going to work, but it did.<br />
<br />
The only issue I really had with this cookbook was that at times the instructions are a bit vague, especially when you're trying to follow the recipe exactly. There were a few points where seasoning or garnishes are mentioned in the ingredient list but not in the instructions, but nothing was so awry that it messed up a recipe. There were times where the instructions looked like they would be wrong, such as with the roti, but I'm glad I stuck with it exactly because it did work in the end.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-37320153955969851142015-12-17T11:03:00.000-08:002015-12-17T11:03:02.697-08:00Corn Bread with Radish (Makkai ki Roti) [Classic Indian Vegetarian and Grain Cooking]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4TZKx_pz2C2YZXq9PEb-Mt7Vu6HQ-yJ_bt0RFuKdldhyphenhyphend6Jhx02n1UaB7VLkSg7w0FgIdTOmWrGaMlttSOqpJAyJay7ojB_mv7O5Z5_XLgEeMvLt3eIiGGZBefwMvicogAekXTziOQct/s1600/IMG_2018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4TZKx_pz2C2YZXq9PEb-Mt7Vu6HQ-yJ_bt0RFuKdldhyphenhyphend6Jhx02n1UaB7VLkSg7w0FgIdTOmWrGaMlttSOqpJAyJay7ojB_mv7O5Z5_XLgEeMvLt3eIiGGZBefwMvicogAekXTziOQct/s640/IMG_2018.JPG" width="640" /></a></div>
<br />
This cornstarch roti from the <a href="http://cookbookcrusher.blogspot.ca/2015/12/cookbook-crusher-classic-indian.html">Indian Vegetarian cookbook</a> is one of those recipes where I kept on saying "that can't be right, that's not going to work, this is clearly the wrong texture", and yet, I'm glad I stuck with it exactly, because it turned out actually pretty well!<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNetr3hfMDg6GsJxA6OeTRwjw7PRHcEzP9oWD2voLu9GwPNhW73Ml-9uxwpIaI9P-NtoFZNyORBSyU5uoqChCNvb-NjUPcOXftaUus-kAE0yfs2yRUpedsHNafqxZmsdgDYgl57lFO-hDK/s1600/IMG_2003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNetr3hfMDg6GsJxA6OeTRwjw7PRHcEzP9oWD2voLu9GwPNhW73Ml-9uxwpIaI9P-NtoFZNyORBSyU5uoqChCNvb-NjUPcOXftaUus-kAE0yfs2yRUpedsHNafqxZmsdgDYgl57lFO-hDK/s640/IMG_2003.JPG" width="640" /></a></div>
<u><br /></u>
<u>Ingredients:</u><br />
<br />
<ul>
<li>1 cup packed grated daikon radish (don't press the water out of it)</li>
<li>1/2 tsp coarse salt</li>
<li>1 cup "fine ground corn flour" (this is the British term for cornstarch)</li>
<li>5 tbsp water</li>
<li>4 tbsp unsalted butter</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULS7KgNB31FXvEXVeT-78b81fuOtM60kBVdrxExrb2kQQbBWCSxgNqf0I2r2dkHzyTrQqGMGshbS_jQXvvE2Ib4jqTutM5Ff7h9ZGBKjT_HXP7irfiAskKXIpjVhJgOGcweHU6hYzYmXH/s1600/IMG_2007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULS7KgNB31FXvEXVeT-78b81fuOtM60kBVdrxExrb2kQQbBWCSxgNqf0I2r2dkHzyTrQqGMGshbS_jQXvvE2Ib4jqTutM5Ff7h9ZGBKjT_HXP7irfiAskKXIpjVhJgOGcweHU6hYzYmXH/s640/IMG_2007.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is it supposed to be this soupy? It still works, though.</td></tr>
</tbody></table>
1. In a bowl, mix the radish and salt. Add the cornstarch and mix well with your fingers, pressing the water out of the radish. Add the water 1 tbsp at a time, mixing well. The "dough" turns pretty soupy at this point, and it's kind of hard to "divide it into 8" when it's mostly liquid.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfnHj5mv_iuGUFb4FI9A2VnTLZrLelEoLIuPG0IjHkArWgh98V4cAjdRfiEg6zObTcEmASLqML36CKUBujsMlmCEKb6LhF6WG2cS8miEPGkj4dyuzw9KvpDq3Ghay_9zNeTnI2VBzVsJL/s1600/IMG_2008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfnHj5mv_iuGUFb4FI9A2VnTLZrLelEoLIuPG0IjHkArWgh98V4cAjdRfiEg6zObTcEmASLqML36CKUBujsMlmCEKb6LhF6WG2cS8miEPGkj4dyuzw9KvpDq3Ghay_9zNeTnI2VBzVsJL/s640/IMG_2008.JPG" width="640" /></a></div>
<br />
2. Cut 9x9 inch pieces of wax paper and have a bowl of water handy to wet fingers. Spread an eight of the dough into a thin 5 inch round circle on the wax paper.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_iruY_I9S58B_Z0o7oJYG26fjvi0g2UyI96A8Oft1ck6c_j26DdLOGNLwdr9Kt7uXlcQn5zAs9RjTedaUq_8uUa1_FbSa9JvliKUrnYq8ONVZIcfmib3RQxI0XE2CSYO15hI36_s_y95/s1600/IMG_2009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_iruY_I9S58B_Z0o7oJYG26fjvi0g2UyI96A8Oft1ck6c_j26DdLOGNLwdr9Kt7uXlcQn5zAs9RjTedaUq_8uUa1_FbSa9JvliKUrnYq8ONVZIcfmib3RQxI0XE2CSYO15hI36_s_y95/s640/IMG_2009.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Again, it shouldn't work, but it does.</td></tr>
</tbody></table>
<br />
3. Heat a frying pan over medium for 3 minutes. Carefully flip the round onto the griddle with the paper still attached and peel the wax paper off. Cook on one side for 3 minutes, the other side for 2.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
4. Add 1 1/2 tsp butter and fry the bread for 1 minute on each side. Repeat for the rest of the batch.<br />
<br />
<b>The Outcome:</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrnzCBjmU5o2NVkLa9br6ikAtyCjA902v5lRNE-u5knl5_XeVTHuVe9UR7pM_GupbgQyxi_TvKTlKy7yPmW0cHUB6f421yuSwTsX8TqxCN1aGssPSTx5QHtLdI2IwFYdcOA4oPvHAk4tZ/s1600/IMG_2015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrnzCBjmU5o2NVkLa9br6ikAtyCjA902v5lRNE-u5knl5_XeVTHuVe9UR7pM_GupbgQyxi_TvKTlKy7yPmW0cHUB6f421yuSwTsX8TqxCN1aGssPSTx5QHtLdI2IwFYdcOA4oPvHAk4tZ/s640/IMG_2015.JPG" width="640" /></a></div>
<br />
This actually works! I was expecting it to be a runny mess, but as soon as it hit the heat, it came together into a solid roti. It fried up nicely, and I really liked the slightly glutenous texture from the cornstarch. My only problem is that most of the water evaporates in the first few minutes, so one side stays a bit harder and paste-white. Frying it in the butter helps brown it a bit.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-50641664078353575982015-12-15T16:12:00.000-08:002016-01-02T10:40:38.801-08:00Low-Calorie Papaya Drink (Papeeta Lassi) [Classic Indian Vegetarian and Grain Cooking]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddft3E9SN1MlqfWdY-etoCLosSr2nCk6vY_xr0uudqkNs9bDrwBXuhQc0h5iZumuv_CJIT0uiwS6bT04OlwPAUvgoSXJHn_vglpwHwhMm7tArAdtVeXTwvAvHDKNHc3-RGyyv-aPhjuae/s1600/IMG_1987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddft3E9SN1MlqfWdY-etoCLosSr2nCk6vY_xr0uudqkNs9bDrwBXuhQc0h5iZumuv_CJIT0uiwS6bT04OlwPAUvgoSXJHn_vglpwHwhMm7tArAdtVeXTwvAvHDKNHc3-RGyyv-aPhjuae/s640/IMG_1987.JPG" width="640" /></a></div>
<br />
Papaya isn't a flavour of lassi that I've come across too often (mango or yogurt seem to be the standard), so this looks interesting - especially with nutmeg added to the mix. This recipe does make me think - if this is "low calorie" for a lassi, how many calories are in a regular one?<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><br /></u>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOuXouoMp-Zkge6sTfQLnGFoOAHzxOKwqGxsh51JcOsbbO9FWN5UtLAbTyQ8uPkJfqnGqhZgUq8dZti7HMWdROGzrdLVzxGOtX5hYibaAsTZqtjuhX_QtFiVSfNpt_mdutdLHPOhW6hQ9/s1600/IMG_1989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOuXouoMp-Zkge6sTfQLnGFoOAHzxOKwqGxsh51JcOsbbO9FWN5UtLAbTyQ8uPkJfqnGqhZgUq8dZti7HMWdROGzrdLVzxGOtX5hYibaAsTZqtjuhX_QtFiVSfNpt_mdutdLHPOhW6hQ9/s640/IMG_1989.JPG" width="640" /></a></div>
<u><br /></u>
<u>Ingredients:</u><br />
<br />
<ul>
<li>1/2 "overflowing" cup of papaya flesh, in 1/2 inch to 3/4 piece pieces (pretty much exactly half of a small papaya)</li>
<li>3/4 cup low fat buttermilk</li>
<li>2 tbsp honey or sugar</li>
<li>1/4 tsp coarse salt</li>
<li>pinch of nutmeg</li>
<li>1/4 cup water</li>
<li>4 "standard size" ice cubes</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
1. In a blender, mix the papaya, buttermilk, honey, salt, and nutmeg. The cookbook calls for you to blend it for 1 1/2 minutes or until thoroughly blended, this cookbook is 30 years old, a modern blender will have that done in a few seconds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeRva2Ly4iiQVD9tQMzedEsiFPqUlG8PVxCblC19HLxsPNif39djS3mddhlhqHRyJ89AtHZpiTXE1R9M_AL8vVr2fT1dqeoJI6sFaSt7EK_WON2l8nSa2V_WHQVPpOi44N-IzVmyHkXD-/s1600/IMG_1991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeRva2Ly4iiQVD9tQMzedEsiFPqUlG8PVxCblC19HLxsPNif39djS3mddhlhqHRyJ89AtHZpiTXE1R9M_AL8vVr2fT1dqeoJI6sFaSt7EK_WON2l8nSa2V_WHQVPpOi44N-IzVmyHkXD-/s640/IMG_1991.JPG" width="640" /></a></div>
<br />
2. Add water and ice and blend until frothy. The cookbook warns the ice cubes won't disintegrate fully, but they did in my blender.<br />
<b><br /></b>
<b>The Outcome:</b><br />
<u><br /></u>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cOAVrReZQqvGy4tEsX0hElwFoFx6cqt__biM7Tzy21clvSulneRtSLYc6OhRcFaEOaVplymOGhKjtaOVFKhTteXBxekjU94MIUT19fdT-IxMAwGQI9Eq5oAOl92CM_QcjemayV-N_Ltz/s1600/IMG_1992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cOAVrReZQqvGy4tEsX0hElwFoFx6cqt__biM7Tzy21clvSulneRtSLYc6OhRcFaEOaVplymOGhKjtaOVFKhTteXBxekjU94MIUT19fdT-IxMAwGQI9Eq5oAOl92CM_QcjemayV-N_Ltz/s640/IMG_1992.JPG" width="480" /></a></div>
<u><br /></u>
This is a really good lassi - papaya isn't a flavour that gets used too often, but it's nice and subtle. The nutmeg really makes this recipe - it goes well with the papaya and keeps the lassi from being too cloying. While I'm sure this is healthier than a normal lassi, I still wouldn't count it as health food. It definitely doesn't taste watered down!Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-61020867715042646912015-12-13T14:00:00.000-08:002015-12-13T14:00:00.562-08:00Cracked Wheat Porridge with Almonds and Apricots (Dalia) [Classic Indian Vegetarian and Grain Cooking]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrZYYc_-XSNC9VVHo0tFLmSHLGuLCY0XpXxjr98S4uI-xEZjFkunJnLyJ29-tx0kKCtqcWr2nqh1wpt7Me5BjofCUy4AfR_9niFXw-ThBIpejxW9QveROjsekfcvACgwxq7dRvhcrtxwS/s1600/IMG_1978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrZYYc_-XSNC9VVHo0tFLmSHLGuLCY0XpXxjr98S4uI-xEZjFkunJnLyJ29-tx0kKCtqcWr2nqh1wpt7Me5BjofCUy4AfR_9niFXw-ThBIpejxW9QveROjsekfcvACgwxq7dRvhcrtxwS/s640/IMG_1978.JPG" width="640" /></a></div>
<br />
The <a href="http://cookbookcrusher.blogspot.ca/2015/12/cookbook-crusher-classic-indian.html">vegetarian Indian cookbook</a> seems to lean heavily towards northern Indian dishes, including this bulgur breakfast porridge from along the Pakistani border. This recipe is definitely a lesson in making sure things don't burn - get ready for a lot of stirring!<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvauGeoqBZiTg1U8RTYIf1jP3GTgRFjxSLaQGgm9B0yvyGUQ4jmurCti4xhu2l9MKweuTolDaD7GkoewkKIDwbldu34N9VR8Ga-AWUn_fSYWrDZOtDDlrXVwZwsxgb-1_Q_Alg-MpU48O/s1600/IMG_1979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRvauGeoqBZiTg1U8RTYIf1jP3GTgRFjxSLaQGgm9B0yvyGUQ4jmurCti4xhu2l9MKweuTolDaD7GkoewkKIDwbldu34N9VR8Ga-AWUn_fSYWrDZOtDDlrXVwZwsxgb-1_Q_Alg-MpU48O/s640/IMG_1979.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>2 tablespoons sweet butter (this isn't clearly explained in the cookbook, but it's meant to be normal butter, as opposed to salted butter or ghee)</li>
<li>1 cup bulgur wheat </li>
<li>3 1/2 cups milk</li>
<li>2 cups water</li>
<li>1/2 cup dried apricots, cut small</li>
<li>3 tbsp jaggery or honey</li>
<li>1/2 cup blanched sliced almonds, toasted (dry toast them in a pan)</li>
<li>scalded milk and jaggery/honey on the side</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
1. Melt the butter in a medium saucepan. Add the bulgur and fry in the butter over medium-high heat for about 10 minutes until browned. The recipe says "stir often", and they do mean often, since after the 5 minute mark there's a good chance the wheat will burn if you let it sit too long.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
2. Add the water, 2 cups of the milk, and the apricots - bring to a boil. Lower head and simmer for 15 minutes uncovered, stirring often. Turn off the heat, cover the pot, and let sit for 10 minutes.<br />
<br />
3. Add in the rest of the milk, the honey/jaggery, and mix well over low heat to warm it back up. Top with the nuts and serve with extra milk and sweetener on the side.<br />
<b><br /></b>
<b>The Outcome:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
This is a mildly sweet, milky porridge. It's pretty good - toasting both the almonds and browning the bulgur means that it has a nice nutty taste. You lose a lot of the apricot flavour from the boiling, however - if I made this again, I'd probably add in the apricots later. I'm not entirely sure about the texture, adding in the extra milk makes it very soupy and since this dish is new to me, I'm not sure if it's meant to be like this - it really didn't need any extra milk added to it. I do want to rustle up some jaggery and see if that changes the flavour compared to honey. Maple syrup would also work really well as a topping for this.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-73501556682117656612015-12-11T18:17:00.000-08:002015-12-12T10:57:42.363-08:00Fiery Mint, Green Chili, and Onion Relish (Podina Piaz) [Classic Indian Vegetarian and Grain Cooking]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8ojDZmD3h0R-9rf_EQnlxZWwi1Tvpq4ukJv-IQ1Jk3BFBFwtPKZhIyMb7iUCS_1AnMRH9PQ86J9vvLGKRGmgZDPxaGb8WxaLmIgOeBJxzKDYC34Q-8PBJ6V8eiW-gcMjiTs18Y_aXrjA/s1600/IMG_1955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8ojDZmD3h0R-9rf_EQnlxZWwi1Tvpq4ukJv-IQ1Jk3BFBFwtPKZhIyMb7iUCS_1AnMRH9PQ86J9vvLGKRGmgZDPxaGb8WxaLmIgOeBJxzKDYC34Q-8PBJ6V8eiW-gcMjiTs18Y_aXrjA/s640/IMG_1955.JPG" width="640" /></a></div>
<br />
The author of <a href="http://cookbookcrusher.blogspot.ca/2015/12/cookbook-crusher-classic-indian.html">Classic Indian Vegetarian and Grain Cooking</a> warns that this relish is going to be spicy, and I'm pretty pleased to have found a cookbook where they actually mean it. It's basically ground chilies with a bit of extra ingredients for flavour and body and it packs a wallop.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><br /></u>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIks6sEimIBBl-RfTJ-PzVsZGy9p_3U1ZbjSHO0ozu99gbXYEf98tOdNjgf9cpa7Z9KIBEU631q1KylHfHSyG1ttKJFWMMwCOROQBX61rGbrhdBrY7uMGFEjOxYgBYIOQh9eUGchl1c9EB/s1600/IMG_1957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIks6sEimIBBl-RfTJ-PzVsZGy9p_3U1ZbjSHO0ozu99gbXYEf98tOdNjgf9cpa7Z9KIBEU631q1KylHfHSyG1ttKJFWMMwCOROQBX61rGbrhdBrY7uMGFEjOxYgBYIOQh9eUGchl1c9EB/s640/IMG_1957.JPG" width="640" /></a></div>
<u><br /></u>
<u>Ingredients:</u><br />
<br />
<ul>
<li>2 cups thinly sliced onion (preferably red)</li>
<li>2 medium tomatoes, blanched, peeled, and quartered</li>
<li>12 (yes, twelve!) hot green chilies (I went for my old favourite - serrano peppers)</li>
<li>1/4 cup coarsely chopped cilantro</li>
<li>1/4 cup fresh mint leaves</li>
<li>3/4 tsp coarse salt to taste</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbnQp6lxyw4tfwQWXYQUkSsr8Crxp07wb4JeAy5g80ms8CB0DS3ISEEvzkYlWrZ4xsSz3VT8E1so9_eif7prM8cs8yy7k5VQAyXbIZsB8Ui66e3AVv9fV5xZEQp5dzyOmFof-AZZ5XkVS/s1600/IMG_1958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbnQp6lxyw4tfwQWXYQUkSsr8Crxp07wb4JeAy5g80ms8CB0DS3ISEEvzkYlWrZ4xsSz3VT8E1so9_eif7prM8cs8yy7k5VQAyXbIZsB8Ui66e3AVv9fV5xZEQp5dzyOmFof-AZZ5XkVS/s640/IMG_1958.JPG" width="480" /></a></div>
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1. Put the sliced onions in a bowl, then put half the tomatoes in the blender and add "all the other ingredients" except the salt. The cookbook seems to imply that you don't blend the onions, but isn't completely clear on the point. Blend until pureed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHx6ZmMudqflG8-lutYnYvxCSYYzQ1irYG2kaNq-CS1lNVqCagBdOkSeFMB_xxdXFJQyPocLlFIiX4TpaHGhcZOCmKnZa7Cn5J8ZQN2676ppYB0kDatvDlffE1jfV5bSh9uiX7vk6CxP5/s1600/IMG_1959.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHx6ZmMudqflG8-lutYnYvxCSYYzQ1irYG2kaNq-CS1lNVqCagBdOkSeFMB_xxdXFJQyPocLlFIiX4TpaHGhcZOCmKnZa7Cn5J8ZQN2676ppYB0kDatvDlffE1jfV5bSh9uiX7vk6CxP5/s640/IMG_1959.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When just opening the lid makes your eyes water, you're in for a good time.</td></tr>
</tbody></table>
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2. Add the rest tomatoes and chop for a few seconds, just to chop the tomatoes roughly.<br />
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3. The recipe ends here, but presumably you then mix the puree with the onion and add the salt.<br />
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<b>The Outcome:</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjn2Edq5fAnw81CVibwmoYpvkWhTWVn2amWJBLqiR7rac9uhHDuFW1aKGg9UZafyJyZWAkZIQ5Zne4igzycHLlteXqnPFvUZzKKERd65O8vege5SEWZLXcNFAmE9fCrEGSoP_t1LqSoCFi/s1600/IMG_1964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjn2Edq5fAnw81CVibwmoYpvkWhTWVn2amWJBLqiR7rac9uhHDuFW1aKGg9UZafyJyZWAkZIQ5Zne4igzycHLlteXqnPFvUZzKKERd65O8vege5SEWZLXcNFAmE9fCrEGSoP_t1LqSoCFi/s640/IMG_1964.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Welcome to Fire Town, population: me.</td></tr>
</tbody></table>
<br />
I put this on top of some plain rice and peas, just to make sure I got the full flavour. This is wonderfully, gloriously, brutally spicy. Once again, the recipe's steps weren't completely clear, but the result was really good. I'm a big spice head and this had me sweating. The mint and cilantro add a bit of extra flavour, but mainly the combination of raw onion and hot chilies takes you by the throat. This relish also seems really versatile, you could top pretty much anything - rice, fish, chicken, pakoras, samosas, etc - with it and it would work. The book's explanatory notes explain that "hot green chilies" can cover pretty much anything from serrano and jalapeno peppers to milder anaheims, so there's wiggle room here for non-spice heads.<br />
<br />Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-77090801995682712912015-12-09T20:24:00.002-08:002015-12-09T20:27:55.273-08:00Cauliflower, Eggplant, and Potato in Herb Sauce (Sabzi Korma) [Classic Indian Vegetarian and Grain Cooking]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu99S9PfRdKQgYJ49BI29DoBeNot__UkQ0-_TO4MfxFsSLCDEQWI3-UA5UQdqdn-O6xo1lLFitUUodjI4qYE1FbZ4t2riSZ7Hw_p8tegSJWPFWW6bEVYwsI1c1kEh30MS7aLOSDg_GL_7/s1600/IMG_1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEu99S9PfRdKQgYJ49BI29DoBeNot__UkQ0-_TO4MfxFsSLCDEQWI3-UA5UQdqdn-O6xo1lLFitUUodjI4qYE1FbZ4t2riSZ7Hw_p8tegSJWPFWW6bEVYwsI1c1kEh30MS7aLOSDg_GL_7/s640/IMG_1937.JPG" width="640" /></a></div>
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First up from the <a href="http://cookbookcrusher.blogspot.ca/2015/12/cookbook-crusher-classic-indian.html">Classic Indian Vegetarian and Grain Cooking</a> is sabzi korma, a northern Indian dish with the cumbersome English name "Cauliflower, Eggplant, and Potato in Herb Sauce". I like the big spread of spices involved - that's a good sign in my books. The use of almonds is new to me, but I like where this idea is going.<br />
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<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKhJRKIoE7JnAFiMHAtLVJixP5H2dZnCaS1c5-96emSYDi6thYK2HaUBPAGT2bR2W2-p4EJ8iQEl37brfgAl4hyGMZy1qnfedEItTJISAUXQGeZETSSMTb4sK1uMtVyHVbup5qbZHKCCu/s1600/IMG_1938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKhJRKIoE7JnAFiMHAtLVJixP5H2dZnCaS1c5-96emSYDi6thYK2HaUBPAGT2bR2W2-p4EJ8iQEl37brfgAl4hyGMZy1qnfedEItTJISAUXQGeZETSSMTb4sK1uMtVyHVbup5qbZHKCCu/s640/IMG_1938.JPG" width="640" /></a></div>
<u><b><br /></b></u>
<u>Ingredients:</u><br />
<br />
<ul>
<li>6 tbsp light vegetable oil</li>
<li>1 1/2 cups minced onion (pretty much one medium-large onion exactly)</li>
<li>2 tsp minced garlic (about 1 or 2 cloves)</li>
<li>2 tbsp grated or crushed fresh ginger</li>
<li>1/4 cup minced fresh cilantro</li>
<li>1/4 cup ground blanched almonds</li>
<li>1 tbsp ground coriander seed</li>
<li>1/2 tsp ground fennel (I could only find whole fennel, so I ground my own)</li>
<li>1/2 tsp cayenne</li>
<li>1/4 tsp turmeric</li>
<li>1/2 cup canned tomato paste</li>
<li>1 tsp paprika</li>
<li>1 1/2 cups water</li>
<li>1 cauliflower, about 2 lbs, cut into 1.5 inch florets</li>
<li>1 small eggplant, about 1/2 lb, cut into 1.5 inch cubes</li>
<li>2 medium potatoes, about 1/2 lb, cut into 1.5 inch cubes</li>
<li>1 1/2 tsp ground roasted cumin seeds or garam masala</li>
<li>2 tsp coarse salt or to taste (oddly, the salt doesn't come up in the recipe)</li>
<li>1 tbsp toasted sesame seeds (toast sesame seeds in a dry pan until brown)</li>
</ul>
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<b>Following the cookbook exactly:</b><br />
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1. Heat the oil in a large skillet over medium-high. Add the onion and fry, stirring, until browned (about 10 minutes). Add the garlic and ginger and cook for 2 minutes. Add the cilantro and almonds, and cook for 2 more minutes.<br />
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2. Add the coriander seed, fennel, cayenne, and turmeric and "let sizzle for a few seconds." Add the tomato and paprika, drop the heat to low, and cook for 2 minutes, stirring constantly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJTlycoFjUXUHRrNRHSUcgwHrLGV1TlzJ6DKlf0thlUrF-Fq3PZ0DWtOC7q-bv_knOY50SiM-s64T1NFRnaR9ftyBgavF8Y__tF9hQpgbCLmfnTnmkKmxToCr2QA0FPS0qNwkBfDILOdN/s1600/IMG_1949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJTlycoFjUXUHRrNRHSUcgwHrLGV1TlzJ6DKlf0thlUrF-Fq3PZ0DWtOC7q-bv_knOY50SiM-s64T1NFRnaR9ftyBgavF8Y__tF9hQpgbCLmfnTnmkKmxToCr2QA0FPS0qNwkBfDILOdN/s640/IMG_1949.JPG" width="640" /></a></div>
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3. Add the water, cauliflower, eggplant, and potatoes and bring to a boil. Lower heat and simmer, covered, for 30 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Q_W6IdrCijRm0Nz36MX1rZaukzmaVs1wQdhXQd_wboahjDaqxzqJfh4zxj14HX6x82sJftp9oM1R90zTT4KBCF8HFftovl6icqitLz_lFSI93n1ZKLovMv0sXOj4d3x0Ih9nVyILcYSk/s1600/IMG_1950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Q_W6IdrCijRm0Nz36MX1rZaukzmaVs1wQdhXQd_wboahjDaqxzqJfh4zxj14HX6x82sJftp9oM1R90zTT4KBCF8HFftovl6icqitLz_lFSI93n1ZKLovMv0sXOj4d3x0Ih9nVyILcYSk/s640/IMG_1950.JPG" width="640" /></a></div>
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4. Turn off the heat, stir in the garam masala / cumin (and apparently the salt, since the salt isn't mentioned in this recipe?) Let stand, covered, for 30 minutes to let the flavours blend. Top with the sesame seeds.<br />
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<b>The Outcome:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9QdqpZBYJC5TKV7jPG6A5wuGSESd5veYoP3JZcsTpDBZQThgygrrBatcD4hu1xdo5hSK5SzAKGD4R6nTAs93QJCsj0qqg3j02EQgyfeGl9kgdG8tLhA2J_5Ku7WjbjNbkLkBOVoZEl1N/s1600/IMG_1954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9QdqpZBYJC5TKV7jPG6A5wuGSESd5veYoP3JZcsTpDBZQThgygrrBatcD4hu1xdo5hSK5SzAKGD4R6nTAs93QJCsj0qqg3j02EQgyfeGl9kgdG8tLhA2J_5Ku7WjbjNbkLkBOVoZEl1N/s640/IMG_1954.JPG" width="640" /></a></div>
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This is pretty good! It's different from a lot of korma I've had before - it's not as heavily spiced as I was expecting, but the flavours blend really nicely - especially the fennel with the toastiness of the browned onion/sesame seeds/almonds. I'm not sure if the spices have been toned down a bit for the Western market or if it's meant be more delicately flavoured, though it's not bland. There were only two points that weren't entirely clear - what to do with the salt, and what temperature to eat it at - since after 30 minutes of sitting on the stove it's lukewarm at best.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-78568962438787193652015-12-07T15:21:00.000-08:002016-01-02T10:39:50.449-08:00Cookbook Crusher: Classic Indian Vegetarian and Grain Cooking<div class="separator" style="clear: both; text-align: center;">
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This cookbook was given to me by close family friends many years ago, and unfortunately, I've never really taken a good look at it. <a href="http://www.amazon.ca/dp/0688049958">Classic Indian Vegetarian and Grain Cooking</a> by Julie Sahni is an older cookbook, published in 1985, but unlike a lot of "exotic" cookbooks of the time, this one is actually by an Indian chef and is intended to be a thorough look at real Indian cooking.<br />
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Flipping through it shows how comprehensive it is (and not just because it's 500 pages long) - the first 120 pages is an in-depth look into various vegetables, lentils, rices, and spices used in the cooking is different regions and castes in India. Just this section alone already puts this cookbook into my good column - there is a lot of useful knowledge and theory in here. There's also the full sweep of recipes in here - appetizers, dals, chutneys, breads, desserts, you name it.</div>
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<div>
At first glance the recipes look all quite straightforward - the titles of each recipe involve the real name of the dish, plus a longer explanatory name in English. So Urad Dal gets the more descriptive title of "White Gram Beans Laced with Onion Butter". There aren't any pictures of dishes, only a few illustrations, which helps give the cookbook the air that this is meant to be a practical tool, not a vanity cookbook.</div>
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<br /></div>
<div>
As a spice head, I'm glad to see that despite this being a retro cookbook aimed for the Western market, they have not attempted to tone down the spiciness, only put in casual warnings. The recipe for Volcanic Sauce (Molaha Koyamboo) starts with: "Beware of this delicacy, for it can be shockingly hot for the unprepared palate." I'm ready!</div>
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<div>
The five recipes tested are:</div>
<div>
1. <a href="http://cookbookcrusher.blogspot.ca/2015/12/cauliflower-eggplant-and-potato-in-herb.html">Cauliflower, Eggplant, and Potato in Herb Sauce (Sabzi Korma)</a></div>
<div>
2. <a href="http://cookbookcrusher.blogspot.ca/2015/12/fiery-mint-green-chili-and-onion-relish.html">Fiery Mint, Green Chili, and Onion Relish (Podina Piaz)</a></div>
<div>
3. <a href="http://cookbookcrusher.blogspot.ca/2015/12/cracked-wheat-porridge-with-almonds-and.html">Cracked Wheat Porridge with Almonds and Apricots (Dalia)</a></div>
<div>
4. <a href="http://cookbookcrusher.blogspot.ca/2015/12/low-calorie-papaya-drink-papeeta-lassi.html">Low-Calorie Papaya Drink (Papeeta Lassi)</a></div>
<div>
5. <a href="http://cookbookcrusher.blogspot.ca/2015/12/corn-bread-with-radish-makkai-ki-roti.html">Corn Bread with Radish (Makkai ki Roti)</a><br />
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<a href="http://cookbookcrusher.blogspot.ca/2015/12/the-outcome-classic-indian-vegetarian.html"><b>And the Verdict is...</b></a></div>
Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-63908721631947194852015-12-06T14:52:00.002-08:002015-12-06T14:52:42.353-08:00The Outcome: Cooking For One: Now You're Cookin'So, I've now tried five new recipes from <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-cooking-for-one-now.html">Cooking For One: Now You're Cookin'</a>. I tried to cook them as close to possible to the recipes, so here's the outcome.<br />
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<b><u>The Verdict is:</u></b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiathi0ldBvw90_SOyGR-88Ki35av4PnH8pUjC0CAmDPPfykt9F84fYG8LSbRnwkzABFGWyKpojiS7LAOMuft8tgirit7aAAqzu3UNHv1THuFws7f2gWsVlvyUizatH8BPfXF89q7A8Z-zr/s1600/IMG_1898.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiathi0ldBvw90_SOyGR-88Ki35av4PnH8pUjC0CAmDPPfykt9F84fYG8LSbRnwkzABFGWyKpojiS7LAOMuft8tgirit7aAAqzu3UNHv1THuFws7f2gWsVlvyUizatH8BPfXF89q7A8Z-zr/s640/IMG_1898.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Where it belongs</td></tr>
</tbody></table>
<b>Pretty objectively terrible - I don't even want to fob it off on someone else, since it's just straight up a bad cookbook.</b> The "best" recipe was the <a href="http://cookbookcrusher.blogspot.ca/2015/11/tomato-and-cucumber-salad-cooking-for.html">Tomato and Cucumber Salad</a>, which was tasty but pretty rudimentary. The <a href="http://cookbookcrusher.blogspot.ca/2015/11/cod-curry-cooking-for-one.html">Cod Curry</a> was fine but nothing special, but then things started to go steeply downhill from there. The <a href="http://cookbookcrusher.blogspot.ca/2015/11/exotic-potato-pudding-cooking-for-one.html">Exotic Potato Pudding</a> was edible but utterly bizarre - pineapple and potato are not natural bedfellows and I don't even think this recipe knew if was a dessert or an entree. Things took a turn for the terrible with the <a href="http://cookbookcrusher.blogspot.ca/2015/12/spinach-risotto-cooking-for-one.html">Spinach Risotto</a> - microwaving it for half and hour doesn't get you a nice risotto, it gets you burnt rice, a puddle of water in the bottom of the nuker, and the potential for an electrical fire.<br />
<br />
The <a href="http://cookbookcrusher.blogspot.ca/2015/12/fillet-of-pork-with-banana-cooking-for.html">Fillet of Pork with Banana</a> was the culmination of all the worst aspects of this cookbook. It was a weird, slightly-off flavour combination. Banana and peanut butter go together, so do pork and apples, but not all at once, and not like this. Cooking the pork in the microwave was both weird and wrong - the cooking times in the recipe didn't cook it all the way through so I had to actually modify the recipe for my own wellbeing. Plus, cooking meat in the microwave means that it comes out tough and tasteless, even if you don't get trichinosis.<br />
<br />
After kitchen testing these recipes, I think I've figured out why I found this cookbook in the $1 bargain bin in the bookstore.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-12362355564661762642015-12-03T18:40:00.000-08:002015-12-03T18:40:55.014-08:00Fillet of Pork with Banana [Cooking For One]<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7ldRYxlowR1Cvc_DRPAHTHMNnw-rdWyX_if7Cad5J532I6nXMFaVo24L7hFLL9U4sP3wr5vtf9m7V-5FcuInwfLzv1QsjcU6aVeFoehzuNI0EbM9cpfoiLh7DeKVWBNhyphenhyphenO_fVW3Vnie3/s1600/IMG_1877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7ldRYxlowR1Cvc_DRPAHTHMNnw-rdWyX_if7Cad5J532I6nXMFaVo24L7hFLL9U4sP3wr5vtf9m7V-5FcuInwfLzv1QsjcU6aVeFoehzuNI0EbM9cpfoiLh7DeKVWBNhyphenhyphenO_fVW3Vnie3/s640/IMG_1877.JPG" width="640" /></a></div>
<br />
Let's finish off the very weird <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-cooking-for-one-now.html">Cooking For One</a> with a really messed up recipe. This is the first recipe I've had to modify for my own personal safety. This condenses all the weirdness of this cookbook into one recipe: weird flavour combos, excessive microwave use (to cook meat even!), and somehow despite it all tasting bland.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-aj8rnAcQuks0EvYxoppTPOS7cs4RB3u160FX7SQE0hTekscTFkDK7nFHpg38uhvlXHrRVw0KNrV3SunH48B2bu44xAA9raqSMOjtQJdVIzFwK06U1yyDjGjadDUY2fsch-CQtJ85nV5/s1600/IMG_1879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-aj8rnAcQuks0EvYxoppTPOS7cs4RB3u160FX7SQE0hTekscTFkDK7nFHpg38uhvlXHrRVw0KNrV3SunH48B2bu44xAA9raqSMOjtQJdVIzFwK06U1yyDjGjadDUY2fsch-CQtJ85nV5/s640/IMG_1879.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>1 small onion, sliced</li>
<li>1 tsp butter</li>
<li>5 oz (142g) fillet of pork</li>
<li>1/2 small banana</li>
<li>salt and fresh ground black pepper</li>
<li>1 apple</li>
<li>2 tsp peanut butter</li>
<li>1-2 tbsp creme fraiche</li>
<li>1 tsp flaked almonds</li>
</ul>
<br />
<b>Following the recipe exactly:</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxR8EklitFr76BUeVtyzJP3Z5HN5zMT6ZvQysWVcfnODEK8dVWiqan0CfNtAiak9yc2PyTbRt2ICZ4QmeZSoy2toGcZqonIk5fE-8uHx6Ldp7KZxcyB4uXx-KVgXW7ox-XRNg3bbtrsHC/s1600/IMG_1881.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxR8EklitFr76BUeVtyzJP3Z5HN5zMT6ZvQysWVcfnODEK8dVWiqan0CfNtAiak9yc2PyTbRt2ICZ4QmeZSoy2toGcZqonIk5fE-8uHx6Ldp7KZxcyB4uXx-KVgXW7ox-XRNg3bbtrsHC/s640/IMG_1881.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Say no more, say no more!</td></tr>
</tbody></table>
<br />
1. Put the onion and butter in a microwaveable dish and microwave on HIGH for 2 minutes (all microwave settings are on HIGH here). Cut a pocket in the pork and insert the banana (oo er!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBIiPjZlmvjvuqzsAv5gWS48soe_w-F-guh6QE4CRsMjawpmygW_vsWz-3wXRQrRebc0zGTUtqmJPt9XJUZBjGSrYaT-q4Ch2fcMyFAojduc44gMM9Q214fWYNxu0vQh_ZiqRIYGU9sw7/s1600/IMG_1883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBIiPjZlmvjvuqzsAv5gWS48soe_w-F-guh6QE4CRsMjawpmygW_vsWz-3wXRQrRebc0zGTUtqmJPt9XJUZBjGSrYaT-q4Ch2fcMyFAojduc44gMM9Q214fWYNxu0vQh_ZiqRIYGU9sw7/s640/IMG_1883.JPG" width="640" /></a></div>
<br />
2. Season the pork and place in the microwaveable dish and spoon some of the onion on top. Peel and slice the apple and cover the pork with apple slices. Cover and microwave for five minutes.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-Rmye6WdBAaK4_P9QIXfK_hmzL62qOAGxr5U0nmSjsRwNB9k-IQCdpiye19eUG5BGCDG3doRANcBzhK1p3LiorSJXlPVyF-b5JTn4QNuzXF2WXS4Kc3iKK8UZKr23K-fq0cOIOpqPAnn/s1600/IMG_1887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-Rmye6WdBAaK4_P9QIXfK_hmzL62qOAGxr5U0nmSjsRwNB9k-IQCdpiye19eUG5BGCDG3doRANcBzhK1p3LiorSJXlPVyF-b5JTn4QNuzXF2WXS4Kc3iKK8UZKr23K-fq0cOIOpqPAnn/s640/IMG_1887.JPG" width="640" /></a></div>
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3. In a bowl, mix the peanut butter and creme fresh and spread it over the pork. Top with the almonds and microwave uncovered for 3-4 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GCMUbkbrRX3ryArugj4bzLxiFfkDGHmh8jcKe61rgsKg9mqphL_7tCOe6uICw7p7f11orU3WQI6h7Zxj6Ms-TglRwHfZKgKdf7uW2j6vzDUIYq-q5XlKfqSJ-bu0AFQQ_bpSndoesWPe/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0GCMUbkbrRX3ryArugj4bzLxiFfkDGHmh8jcKe61rgsKg9mqphL_7tCOe6uICw7p7f11orU3WQI6h7Zxj6Ms-TglRwHfZKgKdf7uW2j6vzDUIYq-q5XlKfqSJ-bu0AFQQ_bpSndoesWPe/s640/IMG_1892.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm trichinosis</td></tr>
</tbody></table>
<br />
4. The recipe ends here, but you will now notice that the pork is still raw inside. I had to nuke the pork for an extra 4 minutes to cook it all the way through. I figure personal safety is work breaking my "no changes" rule.<br />
<br />
<b>The Outcome:</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCajblO_oxfznZwhY1T3X78rOnPkYyTRQIXc24J7UJKYv_S2YbYWNN-sshBX_DXim482DxkA6X7gZdlHBgA4JfRRRNz3uSIPJGW4pHZJ_71dwVLwP8U_o4lnG_Ejbr1qWz-miaHY5xJARm/s1600/IMG_1897.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCajblO_oxfznZwhY1T3X78rOnPkYyTRQIXc24J7UJKYv_S2YbYWNN-sshBX_DXim482DxkA6X7gZdlHBgA4JfRRRNz3uSIPJGW4pHZJ_71dwVLwP8U_o4lnG_Ejbr1qWz-miaHY5xJARm/s640/IMG_1897.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just no.</td></tr>
</tbody></table>
<br />
This is really fucking terrible. I don't even know where to start. First, following the recipe exactly doesn't cook the meat all the way through. Secondly, it's gross - while banana and peanut butter or pork and apples go together, there's too much going on here, so it's a big sloppy grey mess. However, at the same time, it's also bland - the meat is tough and tasteless, as are the onions. The only redeeming quality is that it's now been a few hours and I don't think I have food poisoning.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com2tag:blogger.com,1999:blog-7468363584135825377.post-26793911799115662262015-12-01T19:14:00.000-08:002015-12-01T19:14:39.709-08:00Spinach Risotto [Cooking For One]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWRfx25lXNveyWjV778v85VP3xXPyIrJQgqggG2iFjGtT9K2cgBCqTURGOxFzDxDeFsGSrKy2SbbFPKF7eg59P4Nwb1CI4jStXNsVp3YAC3ySBXs5uBbj16d4OdEuoJvEM8xllhXMhrKV/s1600/IMG_1832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqWRfx25lXNveyWjV778v85VP3xXPyIrJQgqggG2iFjGtT9K2cgBCqTURGOxFzDxDeFsGSrKy2SbbFPKF7eg59P4Nwb1CI4jStXNsVp3YAC3ySBXs5uBbj16d4OdEuoJvEM8xllhXMhrKV/s640/IMG_1832.JPG" width="640" /></a></div>
<br />
Another weird microwave monstrosity from the <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-cooking-for-one-now.html">Cooking For One cookbook</a>. This "risotto" (aka brown rice with some cheese) is entirely cooked in the microwave for way too long and, well, not to spoil anything, but it tastes like it. I'm just glad this didn't start an electrical fire.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgey31dviilB2z1an5_MP1jwmOfMTubrR0VrL47QdMqzfqd_lPNPf0dszeEiLZXWaHoWjXipktqo6PwA2FHkl2iAftj5Etqcd2oSGJKHJSiDipnNmKkNumAesc4giyb74swlAo8b24iDmgG/s1600/IMG_1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgey31dviilB2z1an5_MP1jwmOfMTubrR0VrL47QdMqzfqd_lPNPf0dszeEiLZXWaHoWjXipktqo6PwA2FHkl2iAftj5Etqcd2oSGJKHJSiDipnNmKkNumAesc4giyb74swlAo8b24iDmgG/s640/IMG_1833.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>1 tbsp butter</li>
<li>3 oz (85g) brown rice</li>
<li>1 small onion, sliced thin</li>
<li>1 cup vegetable stock, warmed</li>
<li>1/2 oz (14g) walnuts, roughly chopped</li>
<li>2 oz (57g) frozen chopped spinach, thawed, or fresh spinach, chopped</li>
<li>1/2 oz (14g) grated Parmesan</li>
<li>fresh ground pepper and sea salt</li>
<li>1 tomato, in quarters, as garnish</li>
</ul>
<br />
<b>Following the recipe exactly:</b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo838QyUukSJFLMjiskrm8mJwwxwr5tPwVO6xuJLA0XoHUewHKq098onSe014y4hQIxGHABTx3J7kbEEwfVmI7gzhzFJE_20TLa3y2-gj2yeEwofv_DaAssj36d3RB_jlKRd4p_BiHcxL/s1600/IMG_1835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuo838QyUukSJFLMjiskrm8mJwwxwr5tPwVO6xuJLA0XoHUewHKq098onSe014y4hQIxGHABTx3J7kbEEwfVmI7gzhzFJE_20TLa3y2-gj2yeEwofv_DaAssj36d3RB_jlKRd4p_BiHcxL/s640/IMG_1835.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum.</td></tr>
</tbody></table>
<br />
1. Find the most microwaveable dish you own, because it's going to see a lot of action. All microwaving is done at HIGH. Melt the butter in the dish by microwaving it 1 minute. Stir in the rice and onion until coated, then microwave for 2 minutes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrOYH0FpdnRVH4Y45uswn4VeMWGgfPkfMg0n3nVkeNPfM7sUWclvI3CTTWQ4JiKv-dPDhhDCw9UVM3gkh_sCF0sqNkBCeU2EL0SeLhllM37Qrg-npLc3jH0N18p-AFRqRfksBPKOFh66m/s1600/IMG_1837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggrOYH0FpdnRVH4Y45uswn4VeMWGgfPkfMg0n3nVkeNPfM7sUWclvI3CTTWQ4JiKv-dPDhhDCw9UVM3gkh_sCF0sqNkBCeU2EL0SeLhllM37Qrg-npLc3jH0N18p-AFRqRfksBPKOFh66m/s640/IMG_1837.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have mercy on me</td></tr>
</tbody></table>
<br />
2. Pour in the stock, partially cover and genuinely microwave it for 30-35 minutes. I kept on waiting for my microwave to short out or explode, since water was running down the inside of the door, but everything survived. Unsurprisingly, the rice around the edges is burnt.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VHHvWMaH_gpoLIOBs4eIkp2g8Es-o9OeeSvCmeOHqJLtCeC-IuYaVed6WfTsZJXvf14swIyyfR1_xiPO2ff11Bu3v5EE1JmKdtdy-RLt436MCOU60YiW9BTvzh0JVUWVvErIq8QRzz63/s1600/IMG_1840.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0VHHvWMaH_gpoLIOBs4eIkp2g8Es-o9OeeSvCmeOHqJLtCeC-IuYaVed6WfTsZJXvf14swIyyfR1_xiPO2ff11Bu3v5EE1JmKdtdy-RLt436MCOU60YiW9BTvzh0JVUWVvErIq8QRzz63/s640/IMG_1840.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Am I surprised?</td></tr>
</tbody></table>
<br />
3. Stir in the walnuts and spinach and microwave for another 5 minutes. Stir in the cheese and season to taste, garnishing with the tomatoes.<br />
<br />
<b>The Outcome:</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx96nRfeuB-j78J6HdkqzCVUHbldigurlWSdfNG25XZ1DGbKdy0fNvEw__iFohPIcpjJ1DvI3utz2PdVJFa0luMyYA2KqsuZU4ClIbW_x0PST8eo0qUj4DO2t6XOSTSliHn1_1kBaFUxj/s1600/IMG_1844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx96nRfeuB-j78J6HdkqzCVUHbldigurlWSdfNG25XZ1DGbKdy0fNvEw__iFohPIcpjJ1DvI3utz2PdVJFa0luMyYA2KqsuZU4ClIbW_x0PST8eo0qUj4DO2t6XOSTSliHn1_1kBaFUxj/s640/IMG_1844.JPG" width="640" /></a></div>
<b><br /></b>
This sucks. It's half burnt, it made me afraid my kitchen would burn down, and burnt rice bits aside, there's not a lot going on here apart from the Parmesan. I have no idea why they felt the need to use the microwave, this could be cooked in the same time on the stove (and probably would taste better too - you'd get to brown the onion up first). Hell, you cold probably cook an actual risotto in the time it takes to nuke this shitshow.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-21392381821331027962015-11-28T13:43:00.000-08:002015-11-28T13:43:13.240-08:00Exotic Potato Pudding [Cooking For One]<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTkyyTy5LIlNLZNicR_RM9o-lkPfOQsJWF9elUCDPTlQw_wxURkjGDwJtXrlrbf6BNyalATQqwp9Lkaw84EGQRkQdewJLCsxtfz-Xqosq_BEFyn8UoXKOGsy0cOauZ1jKZ3Oms62mo2DG/s1600/IMG_1803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTkyyTy5LIlNLZNicR_RM9o-lkPfOQsJWF9elUCDPTlQw_wxURkjGDwJtXrlrbf6BNyalATQqwp9Lkaw84EGQRkQdewJLCsxtfz-Xqosq_BEFyn8UoXKOGsy0cOauZ1jKZ3Oms62mo2DG/s640/IMG_1803.JPG" width="640" /></a></div>
<br />
Oh yeah, time to get into the weird stuff. Pineapple + oranges + potato. Yes, potato. I apparently this isn't meant to be a dessert either - it's in the "vegetarian meal" section of the <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-cooking-for-one-now.html">Cooking For One cookbook</a>. It's also partially cooked in the microwave, and oddly for this cookbook, makes more than just one portion.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbq43ODbyK_Nlt4bif1wBAI3PX5riIe4pSy9AZRu25ItxlSLQKYKvfIxVyM0JhtcyvnJWUx4TTet3oy3SDz8VcXVSkaWsN-9i_Uyy-AjuXcuzfTMM6bl8if_QBzVKJhXkd14VDWt09bGu/s1600/IMG_1805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbq43ODbyK_Nlt4bif1wBAI3PX5riIe4pSy9AZRu25ItxlSLQKYKvfIxVyM0JhtcyvnJWUx4TTet3oy3SDz8VcXVSkaWsN-9i_Uyy-AjuXcuzfTMM6bl8if_QBzVKJhXkd14VDWt09bGu/s640/IMG_1805.JPG" width="640" /></a></div>
<u><b><br /></b></u>
<u>Ingredients:</u><br />
<br />
<ul>
<li>9 oz (255g) cooked potatoes</li>
<li>Finely grated rind of 1 orange</li>
<li>1/2 orange, peeled</li>
<li>1/2 small pineapple, peeled (I prefer the term "butchered")</li>
<li>3 1/2 oz (99g) canned mandarins</li>
<li>3 tbsp mandarin juice from the can</li>
<li>salt</li>
<li>1 tbsp butter</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy43v9zu0a3HxWbPD1s6S29NsUBmaw-vXXo5n6_M0RzhObZh8ty9W0J4AZQq086OIgpzPxkAyYLK7uIiVW3ZfkLg7Nfs4Li-VSQCGgOHdtznGfXG7XpxTFx6Ynv__Jo659DTxRHTZSe31-/s1600/IMG_1809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy43v9zu0a3HxWbPD1s6S29NsUBmaw-vXXo5n6_M0RzhObZh8ty9W0J4AZQq086OIgpzPxkAyYLK7uIiVW3ZfkLg7Nfs4Li-VSQCGgOHdtznGfXG7XpxTFx6Ynv__Jo659DTxRHTZSe31-/s640/IMG_1809.JPG" width="640" /></a></div>
<br />
1. Cut the potatoes into thin strips, sprinkle with the orange rind, and mix. Slice the orange and pineapple. Layer the potatoes, orange, pineapple, and mandarins in a greased microwaveable dish, top with a layer of potatoes. The potatoes are going to get a bit crumbly because, well, cooked potatoes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ut_aDKPIvDSolGOyjSPql3Cv9cmRSTP1RX_pCO3iUXUawm_MlOZqWwI_wmaKU310Vuj7ZW6ILK5XzIvchSvb5DjpZrqppSRXvW-OHPdBxIJKapP3u_7xPK4_N_DnwRQDZsqDezV1ly7Y/s1600/IMG_1811.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ut_aDKPIvDSolGOyjSPql3Cv9cmRSTP1RX_pCO3iUXUawm_MlOZqWwI_wmaKU310Vuj7ZW6ILK5XzIvchSvb5DjpZrqppSRXvW-OHPdBxIJKapP3u_7xPK4_N_DnwRQDZsqDezV1ly7Y/s640/IMG_1811.JPG" width="640" /></a></div>
<br />
2. Put the mandarin juice, butter, and a dash of salt in a bowl and microwave on high for 1 minute. Pour over the potatoes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFzbEQ5nrj1yc9Jg_zR-wDo1Ot4ASVbBa-HXIxAxf9m-_vT-fULpSVsArTIK2_l3_dd-h4NDUyzz3-5yukkmAglAY7yqzGwlhZcvvSBqOAtxqnP-nhOni8I1kpe9-2R-565f8wrSKb-ar/s1600/IMG_1814.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvFzbEQ5nrj1yc9Jg_zR-wDo1Ot4ASVbBa-HXIxAxf9m-_vT-fULpSVsArTIK2_l3_dd-h4NDUyzz3-5yukkmAglAY7yqzGwlhZcvvSBqOAtxqnP-nhOni8I1kpe9-2R-565f8wrSKb-ar/s640/IMG_1814.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What am I doing with my life</td></tr>
</tbody></table>
<br />
3. Microwave the dish for 4-5 minutes.<br />
<br />
<b>The Outcome:</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA63uL_bUkTdQ8l5wmwxjkSwtuHYBD3poaKIs5By7PS0vBAMHR0_bJ0QFB22QplY7XlafDp3d0xhvmJNyxOAg5Cyjx2BNJ0kxcHSowg7AH7mF6dD0V-00Jb1YJ0rl-lINWAZHAtrza4jcw/s1600/IMG_1817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA63uL_bUkTdQ8l5wmwxjkSwtuHYBD3poaKIs5By7PS0vBAMHR0_bJ0QFB22QplY7XlafDp3d0xhvmJNyxOAg5Cyjx2BNJ0kxcHSowg7AH7mF6dD0V-00Jb1YJ0rl-lINWAZHAtrza4jcw/s640/IMG_1817.JPG" width="480" /></a></div>
<b><br /></b>
What the hell am I eating? It doesn't taste bad per se, but it's very, very weird. It's warm citrus and pineapple, but then suddenly there's a piece of potato. The weirdness is compounded since there aren't any spices in here, it's just fruit and potato. The good news is potato is such a neutral flavour, so it's more just weird than bad. I think I'm having some kind of dissonance with this, because I did eat seconds of this, but I still can't really wrap my head around it.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-90049451538901061522015-11-27T19:03:00.000-08:002015-11-27T19:05:37.685-08:00Cod Curry [Cooking For One]<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILcFCYbx4Bv5S10JgWU8Nm0Gqjdz2y1XcPK_igDGWC1xC6L4Al21IiWgo5fxKBOdZv7Q0nK4XF59VwzwEko00gnKCdqj-1dNcUoQESbyeFyM5GOHvCOv2HuXHIZHXxrYOfvfa_xvnQDsO/s1600/IMG_1772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILcFCYbx4Bv5S10JgWU8Nm0Gqjdz2y1XcPK_igDGWC1xC6L4Al21IiWgo5fxKBOdZv7Q0nK4XF59VwzwEko00gnKCdqj-1dNcUoQESbyeFyM5GOHvCOv2HuXHIZHXxrYOfvfa_xvnQDsO/s640/IMG_1772.JPG" width="640" /></a></div>
<br />
I figured I'd try another reasonably normal recipe from the <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-cooking-for-one-now.html">Cooking For One cookbook</a> before I burn my house down with the weird microwaved stuff. This looks like a pretty straightforward fish curry recipe, though the option of yogurt vs. canned tomatoes seems like it would produce two very different dishes.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJetlyaJlgDldXuQmQNSLdRwDMbAZFgokPdWwMk8Hyd5kaKDYHxCGMsmg-jA9ClMhL9RKqvtF2ZbUcTZ2Iz7uREoWm3P_p5Xune5AEzP4yf-ONJHMvnguz3D1UfdKFqN-zHOhF7bNpd5Bw/s1600/IMG_1789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJetlyaJlgDldXuQmQNSLdRwDMbAZFgokPdWwMk8Hyd5kaKDYHxCGMsmg-jA9ClMhL9RKqvtF2ZbUcTZ2Iz7uREoWm3P_p5Xune5AEzP4yf-ONJHMvnguz3D1UfdKFqN-zHOhF7bNpd5Bw/s640/IMG_1789.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>1 tbsp vegetable oil</li>
<li>1 small onion, chopped</li>
<li>1/2 inch piece of cinnamon stick</li>
<li>1 bay leaf</li>
<li>1/4 tsp ginger paste</li>
<li>1/4 tsp garlic paste</li>
<li>1/4 tsp chili powder</li>
<li>1/4 tsp ground cumin</li>
<li>1/4 tsp ground coriander seed</li>
<li>1/4 tsp turmeric</li>
<li>3 tbsp plain yogurt or 2 oz canned tomatoes, chopped (this seems very weird as an alternative, it would change the dish's composition and flavour profile dramatically - not in a bad way, just that it would be a pretty different curry)</li>
<li>1 small fresh green chili, finely chopped (they didn't specify what kind of green chili so I went for a serrano)</li>
<li>1 sprig fresh cilantro, chopped</li>
<li>4 oz cod filled, cut into 2 inch pieces (that's only like 113g, so I got the smallest piece of cod in the grocery store for this)</li>
<li>salt to taste</li>
</ul>
<br />
<b>Following the cookbook recipe exactly:</b><br />
<b><br /></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSZNTUX7VFbEiYfOm-abM9ZWzP03FHauEfLBEWiAaIfPMI-OEXUC_2dZRzTQrlHgPHE-VH6ORu0BoLjo5f2zP5Uso5dxghw4DOy1D4JmEkbCD5vjFVl1wUT6hyekXFS6vMDF-m8XBx66U/s1600/IMG_1791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfSZNTUX7VFbEiYfOm-abM9ZWzP03FHauEfLBEWiAaIfPMI-OEXUC_2dZRzTQrlHgPHE-VH6ORu0BoLjo5f2zP5Uso5dxghw4DOy1D4JmEkbCD5vjFVl1wUT6hyekXFS6vMDF-m8XBx66U/s640/IMG_1791.JPG" width="640" /></a></div>
<br />
1. Heat the oil in a large saucepan and saute the onion until "golden brown". Add the cinnamon, bay leaf, ginger and garlic pastes, and cook for 1 minute, stirring constantly. Add the ground spices and stir for another minute. (At this point it's going to be very dry, so keep stirring so nothing burns.)<br />
<br />
2. Add in the chili, cilantro, and either the tomatoes or the yogurt - and if you're using yogurt, also add 3 tbsp water.<br />
<br />
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<br />
3. Add the cod and season with salt. Cover and simmer for 15-18 minutes. It does seem dry in the pan, but a sauce does start to form after a bit, but this recipe does seem a bit touch-and-go, I stood ready with a bit of water in case it started burning.<br />
<br />
<b>The Outcome:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcKTxGwchatuTyfPoQ9E6iLDgjH-5Dk9_GIVlDkUuW3o7zXK5gnbk9W2iplFk83ukdrEtRyv_haLBBIegDR2jVSvvV6JPoH-zseq_bU2g1p795AwgLeuBiRvDehVT77vAT2OHSXdK2GEL/s1600/IMG_1796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcKTxGwchatuTyfPoQ9E6iLDgjH-5Dk9_GIVlDkUuW3o7zXK5gnbk9W2iplFk83ukdrEtRyv_haLBBIegDR2jVSvvV6JPoH-zseq_bU2g1p795AwgLeuBiRvDehVT77vAT2OHSXdK2GEL/s640/IMG_1796.JPG" width="640" /></a></div>
<br />
It's not a bad curry, but it's not amazing. The cod flakes apart at this point and is completely overwhelmed by the spices, so you mainly feel like you're eating an onion curry. The addition of cinnamon is interesting, it adds a bit of complexity, and using a serrano pepper gave it a nice bit of kick (they also didn't make me de-seed the pepper to strip its potency away, thankfully). However, while it's not terrible, it didn't make me go "wow". I wonder if works better with the tomatoes instead of the yogurt?Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-18340629424882826922015-11-24T15:00:00.000-08:002015-11-24T15:00:01.693-08:00Tomato and Cucumber Salad [Cooking For One]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaZ4XGe02O8dDisS6sPzDgnEh_Euqc4oS04XSlYkgY_V8k45tn24QD_EKLI8qIU9Fn1CujIPPzRWNdFQQjOn4hBhxD6a4VTQmuYbx_9YtgWUVT3kQ_3AKoJbdJASGMczVK8HChnfzwuIa/s1600/IMG_1695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaZ4XGe02O8dDisS6sPzDgnEh_Euqc4oS04XSlYkgY_V8k45tn24QD_EKLI8qIU9Fn1CujIPPzRWNdFQQjOn4hBhxD6a4VTQmuYbx_9YtgWUVT3kQ_3AKoJbdJASGMczVK8HChnfzwuIa/s640/IMG_1695.JPG" width="640" /></a></div>
<br />
I figured I'd start with one of the more basic recipes in the <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-cooking-for-one-now.html">Cooking For One</a> cookbook before venturing into potentially blowing up my microwave. At first glance this recipe looks pretty basic. On second glance, it is pretty basic.<br />
<br />
<u><b>Cookbook Recipe:</b></u><br />
<u><b><br /></b></u>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoW8-GQZSMj-JoZKPXHtc2Gxkmobh8to0_-tUzYlxst_m7Bxxas5W-YgYY6p5x4da6OCyWBl4MTc2Hkvd20Y7AFFR5IlQA_y1fQusSvOBJwTpPHRoswMAKcAhxf_aabNkD1bQHDS_ROr4/s1600/IMG_1698.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoW8-GQZSMj-JoZKPXHtc2Gxkmobh8to0_-tUzYlxst_m7Bxxas5W-YgYY6p5x4da6OCyWBl4MTc2Hkvd20Y7AFFR5IlQA_y1fQusSvOBJwTpPHRoswMAKcAhxf_aabNkD1bQHDS_ROr4/s640/IMG_1698.JPG" width="640" /></a></div>
<br />
<u>Ingredients:</u><br />
<br />
<ul>
<li>1 1/2 oz cucumber (I assumed this was 1.5 oz of cucumbers instead of one comically tiny 0.5 oz cucumber. This only works out to like 43g, a very small amount of cucumber indeed)</li>
<li>1 tomato</li>
<li>2 spring onions, coarsely chopped (In Canada spring onions generally mean green onions, but there is also a slightly different variety more common in Europe that is hard to find here that is also called "spring onion".)</li>
<li>1 tsp lemon juice</li>
<li>1 tsp olive oil</li>
<li>salt and fresh ground pepper to taste</li>
<li>1 tsp chopped fresh cilantro leaves</li>
<li>1/2 oz roasted, salted peanuts, crushed (this is only 14g - I used my digital scale to get it exact. Again, a very tiny portion)</li>
</ul>
<br />
<b><br /></b>
<b>Following the cookbook recipe exactly:</b><br />
<b><br /></b>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-NWr5pzepltFc9QStq0fH0077RVP4HKGl5rctnwym9lQbMfWdIdyzojFdGRz_1RjUC7hUmJcSxRR0wXYJ5tDHPzw5qbgqW0ryqXvR0i39O98pJOn6fMUZucvrFAemNFDXh11uAFdbtCx/s1600/IMG_1699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-NWr5pzepltFc9QStq0fH0077RVP4HKGl5rctnwym9lQbMfWdIdyzojFdGRz_1RjUC7hUmJcSxRR0wXYJ5tDHPzw5qbgqW0ryqXvR0i39O98pJOn6fMUZucvrFAemNFDXh11uAFdbtCx/s640/IMG_1699.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what 43g of cucumber looks like.</td></tr>
</tbody></table>
<br />
1. Peel and chop the cucumber "finely". Chop the tomato finely as well. (Seems like somewhere between a chop and a dice.) Mix the onions, tomato, and cucumber in a bowl and set aside.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVrfnocFj_thXnLKisj3dHG4m0CFoRTZR45dXgdXF7uNsiXcyHL84Ahc7MXJvSYskoU3coEmr25IXE2wQNAKexOPZuzIqpESjF6UNSil7wWPWxXXy7gHmb7R2ySpDtaZ3falXWyNA009h/s1600/IMG_1701.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVrfnocFj_thXnLKisj3dHG4m0CFoRTZR45dXgdXF7uNsiXcyHL84Ahc7MXJvSYskoU3coEmr25IXE2wQNAKexOPZuzIqpESjF6UNSil7wWPWxXXy7gHmb7R2ySpDtaZ3falXWyNA009h/s640/IMG_1701.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even my smallest whisk seems like overkill.</td></tr>
</tbody></table>
<br />
2. In a separate bowl, whisk the lemon juice, olive oil, salt and pepper, and cilantro.<br />
<br />
3. Mix the dressing and peanuts into the veggies and serve. (I mean, you're only serving yourself, so dig in.)<br />
<br />
<b>The Outcome:</b><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkcXmIWjaOc6DJswxqOfbAZYqXjz6QKOKenP83QZZO1memH4UISgILlDGhcSx8hR30QZOZT5VsyfpUNSSojy10hUNxKBMpwyGeyCIB1wJg5mnjIfchvj5VszERNsrCKtlFqGwPDKi-qky/s1600/IMG_1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkcXmIWjaOc6DJswxqOfbAZYqXjz6QKOKenP83QZZO1memH4UISgILlDGhcSx8hR30QZOZT5VsyfpUNSSojy10hUNxKBMpwyGeyCIB1wJg5mnjIfchvj5VszERNsrCKtlFqGwPDKi-qky/s640/IMG_1705.JPG" width="640" /></a></div>
<br />
I mean, this is a perfectly good little salad - but I do mean little. The flavours do go together well, but this is a pretty rudimentary recipe - apart from the addition of peanuts, this is something you'd probably just throw together anyways if the ingredients were at hand. Still, it's a perfectly tasty little snack. I'd leave the cucumber skin on and omit the extra bowl - it seems kinda unnecessary to try and whisk so little liquid.Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-71124920065553286232015-11-23T12:07:00.001-08:002015-12-06T15:02:10.584-08:00Cookbook Crusher: Cooking For One: Now You're Cookin'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYNtQpQzuNcezZEivgNsKrnK5EDaJu3T2gqyuDAb6zMWG7sIYYI_EyGI-JvvkC7IY7DB9JHp_17VQQRlrOxEE5SnSJ5R37h5iNFrdOQxpMKREFis1_nm-UaOPWa-FdXsomoCczXqMM6JJ/s1600/IMG_1692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYNtQpQzuNcezZEivgNsKrnK5EDaJu3T2gqyuDAb6zMWG7sIYYI_EyGI-JvvkC7IY7DB9JHp_17VQQRlrOxEE5SnSJ5R37h5iNFrdOQxpMKREFis1_nm-UaOPWa-FdXsomoCczXqMM6JJ/s640/IMG_1692.JPG" width="480" /></a></div>
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I'm a sucker for the bargain bin cookbooks at Chapters - there's usually a bunch of them for a dollar or two, and it always makes me wonder why they're there. Is it just overstocked? Is there something wrong with the cookbook? For a dollar, it's worth the gamble. (This one only costs a penny on Amazon these days.)<br />
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I picked up <a href="http://www.amazon.ca/dp/9036622352">Cooking For One: Now You're Cookin'</a> at a Chapters in Toronto from the bargain bin, thinking that since I live by myself, I would get some use for it. In all the years I've owned it, I've never even opened it, so now it's time to give it a go.</div>
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At first glance the book is filled with single-serving recipes, normal dishes cut down in size for one person. There's a mix of salads, entrees, and a few desserts, but no real overarching theme apart from portion size - though they seem to go heavy on the seafood dishes.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezV46NSq52THsZHkg72CDYnk0vPxhY3De5kXhflpBtd0xKcTRzwlQR3DDrEWZnFRNI7rpcRUfBxTE2_Uz4ipyzRH3QEPmsRRmygvx0Oy8S71goRvho-4KDVWyd5Jofo5eO1z1BchdxNaw/s1600/IMG_1693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjezV46NSq52THsZHkg72CDYnk0vPxhY3De5kXhflpBtd0xKcTRzwlQR3DDrEWZnFRNI7rpcRUfBxTE2_Uz4ipyzRH3QEPmsRRmygvx0Oy8S71goRvho-4KDVWyd5Jofo5eO1z1BchdxNaw/s640/IMG_1693.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And bad photoshop, too.</td></tr>
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The pictures seem a bit weird to me - the book was published in 2007 but the pictures seem a lot older than that. Looking in the inner flap gives a hint to why this is - this cookbook was initially published in 1998...in the Netherlands. However, the credit for all the recipes is a German company. So it seems like this book was originally published over 15 years ago in either German or Dutch, and was more recently translated into English. One more oddity is that the printed price is only in British Pounds, but the recipes use American weights and measures.</div>
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The recipes look generally pretty straightforward, some to the point of being insultingly easy. Their bocconcini salad recipe is essentially just "layer tomatoes, basil, bocconcini, top with olive oil and pepper" - that is definitely a bocconcini salad, but does that need a whole page recipe? </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX086Oh5ujiXsdnxLiPCcAMzTy3Ukvl6tXg6nzirxJ9bJkWamtcx3vnZiDV775JtCZ7pu3HidVa3FnXSGBamyJRgnE-EJIWCTx6LtcWce95J8EPRJsS9wD4XhqTydd7FDxXiGq6Qztasgv/s1600/IMG_1694.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX086Oh5ujiXsdnxLiPCcAMzTy3Ukvl6tXg6nzirxJ9bJkWamtcx3vnZiDV775JtCZ7pu3HidVa3FnXSGBamyJRgnE-EJIWCTx6LtcWce95J8EPRJsS9wD4XhqTydd7FDxXiGq6Qztasgv/s640/IMG_1694.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I can smell the electrical fire already.</td></tr>
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They also have a weird focus with microwave cooking - both in terms of cooking raw meat in the microwave, and a rice recipe that wants you to cook the rice for <i>35 fucking minutes</i> in the microwave (edit: I looked and they want you to cook beans for <i>one hour</i> in a microwave too). Cooking rice, even a small portion, seems like it could be accomplished on the stovetop a lot more quickly and with less chance of an explosion of ceramic and second degree rice burns.</div>
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The five recipes tested are:<br />
1. <a href="http://cookbookcrusher.blogspot.ca/2015/11/tomato-and-cucumber-salad-cooking-for.html">Tomato and Cucumber Salad</a><br />
2. <a href="http://cookbookcrusher.blogspot.ca/2015/11/cod-curry-cooking-for-one.html">Cod Curry</a><br />
3. <a href="http://cookbookcrusher.blogspot.ca/2015/11/exotic-potato-pudding-cooking-for-one.html">Exotic Potato Pudding</a><br />
4. <a href="http://cookbookcrusher.blogspot.ca/2015/12/spinach-risotto-cooking-for-one.html">Spinach Risotto</a><br />
5. <a href="http://cookbookcrusher.blogspot.ca/2015/12/fillet-of-pork-with-banana-cooking-for.html">Fillet of Pork with Banana</a><br />
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<a href="http://cookbookcrusher.blogspot.ca/2015/12/the-outcome-cooking-for-one-now-youre.html"><b>And the verdict is...</b></a></div>
Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-64053270612718891042015-11-22T17:16:00.002-08:002015-11-23T12:10:18.993-08:00The Outcome: The Veggie-Lover's Sriracha CookbookSo, I've now tried five new recipes from <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-veggie-lovers-sriracha.html">The Veggie-Lover's Sriracha Cookbook.</a> I tried to cook them as close to possible to the recipes, so here's the outcome.<br />
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<b><u>The Verdict is:</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FhDRSuoL1Tcd0XOuliPWeDxNRJZuBs75kn7KFBUDZGJLajekaoVUgBubh1IWmUq1Hvf-_lIVhW4FZO5gjLAxXBuAa2XbUsOBk51ZX3Jz-SbMQymm3lHQrfvWfurhycmVftk4SVQcwTKK/s1600/IMG_1682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FhDRSuoL1Tcd0XOuliPWeDxNRJZuBs75kn7KFBUDZGJLajekaoVUgBubh1IWmUq1Hvf-_lIVhW4FZO5gjLAxXBuAa2XbUsOBk51ZX3Jz-SbMQymm3lHQrfvWfurhycmVftk4SVQcwTKK/s640/IMG_1682.JPG" width="640" /></a></div>
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<b>Ehh....hit and miss, I'll keep it unless I need space</b>. I was a bit worried that the recipes would be trying to awkwardly shoehorn Sriracha into everything, but they actually all really incorporate it well. The problem here is the same problem a lot of other vegan cookbooks face - adapting non-vegan recipes and making them work. This was compounded by the fact that the recipes defaulted to gluten-free.<br />
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Dishes that are already inherently or technically vegan come out just fine: the <a href="http://cookbookcrusher.blogspot.ca/2015/11/mouth-on-fire-minestrone-veggie-lovers.html">minestrone soup</a> turned out to be really tasty, as was the <a href="http://cookbookcrusher.blogspot.ca/2015/11/sriracha-mango-guacamole-veggie-lovers.html">mango guacamole</a>. The<a href="http://cookbookcrusher.blogspot.ca/2015/11/mango-sriracha-margarita-veggie-lovers.html"> spicy margarita</a> was also a pleasant surprise, it had just the right level of spice and some interesting flavours. Where it fell down was with the <a href="http://cookbookcrusher.blogspot.ca/2015/11/light-my-fire-potato-parsnip-latkes.html">parsnip latkes</a> and the <a href="http://cookbookcrusher.blogspot.ca/2015/11/super-simple-peanut-butter-and-sriracha.html">peanut butter cookies</a> - while the flavours were still really good, both had serious consistency issues. Some of these issues could have been solved with flour (it's marketed as a vegan cookbook, not a gluten free one) or other edits and changes to the recipe.<br />
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I'm going to hang onto it because the recipes I've tried for inherently vegan things seem to turn out pretty well - there are some good looking soups and dips in here - though since I'm not vegan, I'll skip a lot of the veganized recipes.<br />
<br />Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0tag:blogger.com,1999:blog-7468363584135825377.post-88517829073428642872015-11-21T15:26:00.000-08:002015-11-22T17:04:49.114-08:00Super Simple Peanut Butter and Sriracha Cookies [The Veggie-Lover's Sriracha Cookbook]<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFgU-BnLoNGJIV_fgRKM3oIJZAdokwMtCHDmqiedoHYiwv4jDF8gVZrwBih2rSjntkRXUUMumTVOEaer4bxOXaO-ssf3WgkGZcBEm0L2tUOOaQ6zdIP_DJgU-PlTXT3Z5hpOlb9q1XNY-/s1600/IMG_1643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFgU-BnLoNGJIV_fgRKM3oIJZAdokwMtCHDmqiedoHYiwv4jDF8gVZrwBih2rSjntkRXUUMumTVOEaer4bxOXaO-ssf3WgkGZcBEm0L2tUOOaQ6zdIP_DJgU-PlTXT3Z5hpOlb9q1XNY-/s640/IMG_1643.JPG" width="640" /></a></div>
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Like the section on drinks, I knew I had to give the dessert section of the <a href="http://cookbookcrusher.blogspot.ca/2015/11/cookbook-crusher-veggie-lovers-sriracha.html">Veggie-Lover's Sriracha Cookbook</a> a go. The idea of peanut butter and Sriracha doesn't seem to be as off-the-wall as you'd think - the combination of peanuts and chilies is pretty common in a lot of Asian cuisines. However, it's not incorporating the spice that's the problem here, it's incorporating the vegan-ness (or the fact that this recipe is mainly just peanut butter on a tray).<br />
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<u><b>Cookbook Recipe:</b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YwdTXAdHCJX_zzuJiv9RVMyTA5TGDzzmARMW9AHpXkl7KFKvxvItd4q-cwQ3SKgvV-UcAq48S5YBQB_73IAv48H4TgO7_HxGUJxkuzhSBjin1-ZynOYYhKSU0MtIo-DhK8BupBIVPun5/s1600/IMG_1646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5YwdTXAdHCJX_zzuJiv9RVMyTA5TGDzzmARMW9AHpXkl7KFKvxvItd4q-cwQ3SKgvV-UcAq48S5YBQB_73IAv48H4TgO7_HxGUJxkuzhSBjin1-ZynOYYhKSU0MtIo-DhK8BupBIVPun5/s640/IMG_1646.JPG" width="640" /></a></div>
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<u>Ingredients:</u></div>
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<ul>
<li>1 tbsp ground flaxseeds</li>
<li>3 tbsp water</li>
<li>1 cup natural creamy peanut butter (I had to make a mandatory substitution of "unnatural" peanut butter - I don't really like peanut butter so I needed to get rid of this jar)</li>
<li>1/3 cup Grade B maple syrup (that's "Canada No. 2" in Canada)</li>
<li>2 tbsp Sriracha</li>
<li>1/4 tsp fine sea salt</li>
<li>1/4 tsp baking powder</li>
<li>1/4 tsp baking soda</li>
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<b>Following the cookbook recipe exactly:</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy_kjFImju3TKGErn7ntnT-xwBwjuEq6LOZCmnGD9tgzTQ5444GjYpTgZIeI-YGAODgd95v41YMgi_ABN6j8j7a8gWDvx_oNYGYwn5VRQVa5jnb4eTiV8G2MtRIvRMgm8gsLHjHYTRs2-/s1600/IMG_1649.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy_kjFImju3TKGErn7ntnT-xwBwjuEq6LOZCmnGD9tgzTQ5444GjYpTgZIeI-YGAODgd95v41YMgi_ABN6j8j7a8gWDvx_oNYGYwn5VRQVa5jnb4eTiV8G2MtRIvRMgm8gsLHjHYTRs2-/s640/IMG_1649.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Mucilaginous" is an amazing, if gross, word</td></tr>
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1. Preheat the oven to 350F. In a small bowl, mix the flaxseeds and water until they mucilaginate and turn into a goopy gel after a few minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-x01u6rJbskaehfpyMWcHEmUDZn2ZKJskWJO5NHunTLFcBIefRdbiY9_gKKCEjnoV7Vbbev-sTvzySXp-98uot9D_9homnbkIF_NRIAkQuDY1UdmXwR-xXEOd11mjAzK5vTq8wWLAhyo/s1600/IMG_1651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-x01u6rJbskaehfpyMWcHEmUDZn2ZKJskWJO5NHunTLFcBIefRdbiY9_gKKCEjnoV7Vbbev-sTvzySXp-98uot9D_9homnbkIF_NRIAkQuDY1UdmXwR-xXEOd11mjAzK5vTq8wWLAhyo/s640/IMG_1651.JPG" width="640" /></a></div>
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2. Mix the flaxseeds and their goo with the peanut butter, maple syrup, Sriracha, salt, baking powder and soda. The dough needs a vigorous stirring to come together, and it's going to be a lot stickier than normal cookie dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3_8mJXvuldmLX3yGYLbQ5X8dHvqTpTp_2QkASj5igh1H4oeKfiC-WJGbHKf7qdeiGVuwFl9XxBmKsie7E9qSSNQh6VWYC3FdILgqcNUxNdk8LYpBK5yuGlaBI_1C5uZyDpAQ8fIVUznX/s1600/IMG_1652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3_8mJXvuldmLX3yGYLbQ5X8dHvqTpTp_2QkASj5igh1H4oeKfiC-WJGbHKf7qdeiGVuwFl9XxBmKsie7E9qSSNQh6VWYC3FdILgqcNUxNdk8LYpBK5yuGlaBI_1C5uZyDpAQ8fIVUznX/s640/IMG_1652.JPG" width="640" /></a></div>
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3. Put heaping tablespoons of the dough and put them on a prepared baking sheet, about 1 1/2 inches apart. Bake for 8-10 minutes, then let cool on the pan for 15 minutes (they have a weird foamy consistency right out of the oven). Cool further on a wire rack.</div>
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<b>The Outcome:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vOZnGPe_MUv3yKeCfA670UxNo6FGHdEULHigoPP3540tqMXJPTdU2OqSCqTaaJFO6DwtRkKqxO0QSHczu5HvNjBhjnEpYK_If6gtAR-FwLgK4isKgSV8fUnXfqsy4y_r-eCnOfWfT9Ar/s1600/IMG_1655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vOZnGPe_MUv3yKeCfA670UxNo6FGHdEULHigoPP3540tqMXJPTdU2OqSCqTaaJFO6DwtRkKqxO0QSHczu5HvNjBhjnEpYK_If6gtAR-FwLgK4isKgSV8fUnXfqsy4y_r-eCnOfWfT9Ar/s640/IMG_1655.JPG" width="480" /></a></div>
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Sad to say but the consistency just doesn't work. When they came out of the oven, they were a weird foamy texture that only somewhat firmed up after the cooling. The flaxseeds didn't seem to do much, I'm guessing they were meant as a flour substitute, but these really had the texture of warmed peanut butter. To be fair, that's basically what these cookies are - they also seriously stick to the roof of your mouth and fall apart if you try to lift them. The spice is nice and does go well with the peanut butter and maple syrup, but I think someone with a bit of time and dedication could fix this recipe and still keep it vegan - add some flour, amplify the amount of flaxseeds, or bake them for longer? Or just say sod it and add Sriracha to a peanut butter cookie recipe? </div>
Kate Dhttp://www.blogger.com/profile/00630179543929252395noreply@blogger.com0