Wednesday, November 29, 2006
Tortilla Español
This is a hearty egg dish that I like to make on a weekend when people are around and I have a lot of eggs. I use 4 or 5 eggs for 2 or 3 people respectively.
canola oil
potato
onion and chili, chopped
eggs, beaten
water, milk or cream
cilantro, chopped
salt
black pepper, ground
small iron skillet
Heat some oil in a small iron skillet. Break off chunks of a cooked potato into the skillet. Chop some onion and chili, add to the pan and stir until the potatoes are slightly brown.
Beat some fresh eggs with salt, black pepper and a splash of water (or milk or cream if you like). Stir in some chopped cilantro and pour into the pan. Preheat the oven.
Cook over low heat (on the stove) until the edges and bottom look done, move it to the oven and bake until almost done. Remove from oven, let it sit for 30 seconds, slice and serve.
If it's particularly thick, all packed with veggies and such, the top may not cook completely so you can finish it under the broiler for a about a minute (maybe less).
canola oil
potato
onion and chili, chopped
eggs, beaten
water, milk or cream
cilantro, chopped
salt
black pepper, ground
small iron skillet
Heat some oil in a small iron skillet. Break off chunks of a cooked potato into the skillet. Chop some onion and chili, add to the pan and stir until the potatoes are slightly brown.
Beat some fresh eggs with salt, black pepper and a splash of water (or milk or cream if you like). Stir in some chopped cilantro and pour into the pan. Preheat the oven.
Cook over low heat (on the stove) until the edges and bottom look done, move it to the oven and bake until almost done. Remove from oven, let it sit for 30 seconds, slice and serve.
If it's particularly thick, all packed with veggies and such, the top may not cook completely so you can finish it under the broiler for a about a minute (maybe less).
Labels: eggs, iron_skillet, recipe
Monday, November 27, 2006
Hemp Milk
I am going to try to make hemp milk and then try to make it regularly. I currently keep brick packs of soy milk in my office and use it on cereal. I want to try something new and am attracted to hemp for various nutrition advantages and the ability to easily process it without cooking it. Making hemp milk will also reduce waste. According to the recipe below a 10oz foil pouch will produce 5 brick packs worth of product. That also lightens the shopping cart load. It will cost less than buying soymilk and cost more than making soymilk but is far less work. Making soymilk involves soaking the beans, grinding, boiling and straining. Since the seeds are hulled, the hard fibrous part has been removed and there is no need for soaking or straining. It is not necessary to boil hemp so the product is live and raw.
It also sounds like tons of fun.
In a one quart mason jar, add:
1/3 cup hulled hemp seeds
1 cup water
some raisins or some other sweetener (optional)
Screw the blender base (the cap with the blades) onto mason jar and fit into blender as normal. Blend well. Add water until total volume is 1 quart. Shake and serve or store chilled.
FAQ
Q: Where did you get this idea?
A: I tasted hemp milk and liked it. I came across this recipe and decided I wanted to try it. I scaled it up slightly to make a quart at a time and incorporated this blender + mason jar trick to save some cleaning.
Q: Why raisins and how many should I use?
A: I currently pour unsweetened soymilk over shredded wheat and raisins. For this recipe, I decided to move some raisins up the timeline. I imagine you'll need less raisins if you blend them in than if you ate them with the finish product because the blending, soaking and shaking will probably allow better distribution of the sugar. Start with a clump and experiment to determine for yourself.
Q: Have you tried this yet?
A: No, not yet. I'll update if I need to adjust the proportions after I try it out.
Q: Are you excited?
A: So excited.
UPDATE: Hemp Milk is very strong tasting. It has a nutty, grassy flavor. I need to work on the recipe. Stay tuned.
It also sounds like tons of fun.
In a one quart mason jar, add:
1/3 cup hulled hemp seeds
1 cup water
some raisins or some other sweetener (optional)
Screw the blender base (the cap with the blades) onto mason jar and fit into blender as normal. Blend well. Add water until total volume is 1 quart. Shake and serve or store chilled.
FAQ
Q: Where did you get this idea?
A: I tasted hemp milk and liked it. I came across this recipe and decided I wanted to try it. I scaled it up slightly to make a quart at a time and incorporated this blender + mason jar trick to save some cleaning.
Q: Why raisins and how many should I use?
A: I currently pour unsweetened soymilk over shredded wheat and raisins. For this recipe, I decided to move some raisins up the timeline. I imagine you'll need less raisins if you blend them in than if you ate them with the finish product because the blending, soaking and shaking will probably allow better distribution of the sugar. Start with a clump and experiment to determine for yourself.
Q: Have you tried this yet?
A: No, not yet. I'll update if I need to adjust the proportions after I try it out.
Q: Are you excited?
A: So excited.
UPDATE: Hemp Milk is very strong tasting. It has a nutty, grassy flavor. I need to work on the recipe. Stay tuned.
Thursday, November 16, 2006
Spinach Quesadilla
I adapted this recipe from the first recipe and then realized that even though it has no cheese, it can still be called a quesadilla.
Vegan Spinach Quesadilla
1 handful Spinach, chopped
a few cloves garlic, chopped
small handful walnuts chopped
2 whole wheat tortilla, slightly warmed or toasted
salt
Heat the garlic and walnuts in oil until they smell very good. Stir in spinach, add salt and saute until bright green. Add half into each tortilla, fold and enjoy.
This is an excellent dish that can be cooked and assembled on the go. One night Caffy wanted something with fat and vegetables, I modified the following recipe because she doesn't eat cheese. These are simple enough that some might not consider them recipes so call them whatever you want. Most important, they are fast, wholesome and satisfying.
Spinach Quesadilla
1 handful Spinach, chopped
1 handful cheese, shredded
(Oaxaca, Monterey Jack or any good melting cheese; Oaxaca can be shredded by hand!)
2 tortillas
Warm a nonstick pan, over low heat and place one tortilla. Spread out half of the cheese. Pile on the Spinach, top with the rest of the cheese and the other tortilla. Cover and let cook a few minutes, flip and cook until the other side is toasty and warm.
Vegan Spinach Quesadilla
1 handful Spinach, chopped
a few cloves garlic, chopped
small handful walnuts chopped
2 whole wheat tortilla, slightly warmed or toasted
salt
Heat the garlic and walnuts in oil until they smell very good. Stir in spinach, add salt and saute until bright green. Add half into each tortilla, fold and enjoy.
This is an excellent dish that can be cooked and assembled on the go. One night Caffy wanted something with fat and vegetables, I modified the following recipe because she doesn't eat cheese. These are simple enough that some might not consider them recipes so call them whatever you want. Most important, they are fast, wholesome and satisfying.
Spinach Quesadilla
1 handful Spinach, chopped
1 handful cheese, shredded
(Oaxaca, Monterey Jack or any good melting cheese; Oaxaca can be shredded by hand!)
2 tortillas
Warm a nonstick pan, over low heat and place one tortilla. Spread out half of the cheese. Pile on the Spinach, top with the rest of the cheese and the other tortilla. Cover and let cook a few minutes, flip and cook until the other side is toasty and warm.
Wednesday, November 15, 2006
Chimichurri
I heard about Chimichurri on the radio and decided to take a stab at it. I made up a recipe according to the description heard and it wasn't quite right so I decided to take another stab at it. My first attempt was essentially a fine relish of garlic and parsley which I loosened with olive oil, it didn't taste great and the texture wasn't so pleasing.
I recalled a time in college when a friend of mine had some take out from a Columbian restaurant, he gave me a taste. I don't recall what it was, the picture in my mind resembles an empanada, I dipped it in a sauce accidentally dropping it in said sauce and felt a little bad for storming up his meal with my little mishap. I don't remember the taste at all but I do have a clear visual memory of the sauce. It was a semi-clear liquid with ingredients floating in it.
Chimichurri
1 good pinch parsely leaves, chopped
1 smaller pinch cilantro, chopped
1 clove garlic, minced
1 small pinch chili, minced
(I used some tiny Thai chilis of which I have a bouquet hanging up to dry in my kitchen)
1 pinch salt
black pepper, ground
1 Lime, juiced
1 small drizzle of oil
Combine in a bowl and serve or to be fancy, combine most of the greens with the salt, pepper, chili and garlic and pound gently to get the natural oils going. Add the lime juice and oil, stir and serve.
I recalled a time in college when a friend of mine had some take out from a Columbian restaurant, he gave me a taste. I don't recall what it was, the picture in my mind resembles an empanada, I dipped it in a sauce accidentally dropping it in said sauce and felt a little bad for storming up his meal with my little mishap. I don't remember the taste at all but I do have a clear visual memory of the sauce. It was a semi-clear liquid with ingredients floating in it.
Chimichurri
1 good pinch parsely leaves, chopped
1 smaller pinch cilantro, chopped
1 clove garlic, minced
1 small pinch chili, minced
(I used some tiny Thai chilis of which I have a bouquet hanging up to dry in my kitchen)
1 pinch salt
black pepper, ground
1 Lime, juiced
1 small drizzle of oil
Combine in a bowl and serve or to be fancy, combine most of the greens with the salt, pepper, chili and garlic and pound gently to get the natural oils going. Add the lime juice and oil, stir and serve.
Labels: chili, condiment, recipe, sauce
Tuesday, November 14, 2006
Bugalow Tacos
I have been making these quite often over the past few weeks, with most of the prep work done ahead of time (ie the weekend), it is a badass meal after work without much time. Some things to prepare ahead of time include brown rice, a crock pot of black beans, and chopped vegetables. The vegetables have included red and white onions, bell pepper, portabello mushroom, and salted and rinsed zucchini (technique). Toss in oil and a little spicy vinegar, store in fridge.
Grilled Veggies
At meal time, get your iron skillet pretty hot. Drizzle in a little oil and mix in some vegetables. The goal is to get all sides of the veggies in contact with the skillet. Spread them out so they are in one layer after each time you toss or stir them. I like to use high heat to get a slight char and to cook the vegtables quickly, leaving them crunchy.
The Extras
Any or all of these extras can be included in your meal depending on what you have on hand and something like beans or egg can be used as the main attraction. Heat the beans and/or rice in a pan with a little water, ideally the water the beans cooked in. Wash some large leaves of romaine lettuce. The lettuce lines the tortilla, providing some extra crunch and keeping the tortilla dry. Egg is nice with this from time to time, beat one or just have it ready.
Assembly
The veggies can be pushed to the edges of the skillet while other things can be quickly cooked in the middle like the egg and the tortilla. Cook each side of the tortilla on the grill until slightly puffed up. Cook the egg if you are using one. Cover the tortilla with a lettuce leaf, add the rest of the ingredients.
Recently I made a chimicurri sauce to go with it, I'll blog that next. The next experimental step for this recipe is to make my own flatbread instead of using tortilla.
Grilled Veggies
At meal time, get your iron skillet pretty hot. Drizzle in a little oil and mix in some vegetables. The goal is to get all sides of the veggies in contact with the skillet. Spread them out so they are in one layer after each time you toss or stir them. I like to use high heat to get a slight char and to cook the vegtables quickly, leaving them crunchy.
The Extras
Any or all of these extras can be included in your meal depending on what you have on hand and something like beans or egg can be used as the main attraction. Heat the beans and/or rice in a pan with a little water, ideally the water the beans cooked in. Wash some large leaves of romaine lettuce. The lettuce lines the tortilla, providing some extra crunch and keeping the tortilla dry. Egg is nice with this from time to time, beat one or just have it ready.
Assembly
The veggies can be pushed to the edges of the skillet while other things can be quickly cooked in the middle like the egg and the tortilla. Cook each side of the tortilla on the grill until slightly puffed up. Cook the egg if you are using one. Cover the tortilla with a lettuce leaf, add the rest of the ingredients.
Recently I made a chimicurri sauce to go with it, I'll blog that next. The next experimental step for this recipe is to make my own flatbread instead of using tortilla.
Labels: grilled, iron_skillet, recipe, vegetables
Tuesday, November 07, 2006
dung is the new black gold
I was looking at this, thinking how ridiculous an idea this electric quesadilla maker is. I was astounded to see reviews for the product and curious to see how many people love their quesadilla maker. Then I recalled the electric sandwich maker my mother brought home one day. I first saw something like it on an infomercial, I loved infomercials in those days. You load in a slice of bread, something else and then another slice of bread close it and let it heat-seal in the fun. It would even do two at a time.
Now I try to minimize electric heat appliances and ponder what life would be like if I used a wood burning stove. I always decide against it when I recall my mother telling me the story of how magical gas heat seemed because it was hot instantly. In addition to wood and coal, they burned cow patties. Today dairy farmers are encouraged to gather methane released by manure lagoons to generate power.
All together now, the oil digging makes the fertilizer, the fertilizer grows the the feed corn, the feed corn feeds and moo cow,the moo cow poops the cow dung, the anaerobic digester treats the cow dung, the cow dung releases the biogas, the generator burns the biogas, the combustion drives the pistons, the piston generate electricity, the electricity powers a quesadilla maker, the quesadilla maker generates heat!, the heat browns the corn tortilla, the corn tortilla melts the cow cheese. All thanks to fossil fuel!
Fossil fuel has enabled a complexity which has it's own sort of beauty, like oil swirls in puddles. I find it kind of fascinating, I like the way some solutions to problems are enabled by the original problem itself but enable other problems. I also realize that I have no idea how so modern populations can be sustained without such complexity seeping out across the globe, making sure everyone has something to do. I am not being completely sarcastic here, I really do admire the complexity and little wins that work their way into such a system. It's like staring into a crystal.
The cutest part is where the digester has to keep the dung at 95°F for which it uses 30% of the biogas produced. It's great that it's off the grid but 30% seems like a lot, not that I know much it compares to other power generation. I guess there is usually a lot of give in the acceptable efficiency of an energy source whose raw material is in seemingly endless supply.
Now I try to minimize electric heat appliances and ponder what life would be like if I used a wood burning stove. I always decide against it when I recall my mother telling me the story of how magical gas heat seemed because it was hot instantly. In addition to wood and coal, they burned cow patties. Today dairy farmers are encouraged to gather methane released by manure lagoons to generate power.
All together now, the oil digging makes the fertilizer, the fertilizer grows the the feed corn, the feed corn feeds and moo cow,the moo cow poops the cow dung, the anaerobic digester treats the cow dung, the cow dung releases the biogas, the generator burns the biogas, the combustion drives the pistons, the piston generate electricity, the electricity powers a quesadilla maker, the quesadilla maker generates heat!, the heat browns the corn tortilla, the corn tortilla melts the cow cheese. All thanks to fossil fuel!
Fossil fuel has enabled a complexity which has it's own sort of beauty, like oil swirls in puddles. I find it kind of fascinating, I like the way some solutions to problems are enabled by the original problem itself but enable other problems. I also realize that I have no idea how so modern populations can be sustained without such complexity seeping out across the globe, making sure everyone has something to do. I am not being completely sarcastic here, I really do admire the complexity and little wins that work their way into such a system. It's like staring into a crystal.
The cutest part is where the digester has to keep the dung at 95°F for which it uses 30% of the biogas produced. It's great that it's off the grid but 30% seems like a lot, not that I know much it compares to other power generation. I guess there is usually a lot of give in the acceptable efficiency of an energy source whose raw material is in seemingly endless supply.
Labels: energy, farm, india, kitchen gear
