Wednesday, January 25, 2017

Blooming onion

Blooming onion.


Ingredients
  • 1 large yellow onion
  • 2/3 cup breadcrumbs
  • 1/4 teaspoon sea salt
  • 2 egg whites
  • 2 teaspoons of your favorite seasonings
Instructions
  1. Preheat oven to 400 degrees. Use a large knife to cut off the top about 1/4-inch of the onion until a few of the inside layers are exposed. Be careful to cut the top side, not the root side. Peel the outermost layer of the onion down to the root, leaving the root as is.
  2. Lay the onion cut side down on the cutting board. Then use a knife to section the onion into 16ths, beginning with your knife 1/8-inch away from the root and cutting straight down. You can cut more sections if you have an especially large onion. Once all cuts are complete, turn the onion over and set on a piece of parchment paper on a baking sheet. The onion will fall open, but youâ??ll also want to use your fingers to separate the onion petals and open it completely.
  3. In a small, combine bread crumbs, seasonings, and salt. Whisk the egg whites together in a separate bowl.
  4. To coat the onion, I started in sections. I would coat each onion petal with egg whites and then sprinkle liberally with the breadcrumb mixture. I worked from the bottom to the top in each section, and then turned the onion to work on the next section. I brushed the entire onion with one more layer of egg white and sprinkled the mixture over the entire onion once done with the sections.
  5. Bake covered with aluminum foil for 5 minutes, then uncovered for an additional 10-15 minutes, or until the onion is tender and the edges are browned.
Next time will be better:


Wednesday, December 28, 2016

Vege-milk

Coconut milk:
Serves: 4-6
Ingredients
  • 4 cups of water
  • 1.5-2 cups of unsweetened shredded coconut
Instructions
  1. Heat water, but don't boil. It should be hot, but not scalding.
  2. Put coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.)
  3. Blend on high for several minutes until thick and creamy.
  4. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out.
  5. If you have to split the water, put all the coconut that you strained out back in the blender, add the remaining water, and repeat.
  6. Flavor options- add in after all coconut has been strained out: ½ tsp vanilla extract, ½ cup fresh or frozen strawberries, 2 tsp cocoa powder + ½ tsp vanilla.
  7. Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.
Almond Milk:

  Making almond milk is actually an incredibly old process. We learned about it in culinary school as part of our training in classic French cuisine, but it was made and used long before the French transformed it into delicate blancmanges.

The process essentially involves soaking almonds in water overnight or for up to two days — the longer you soak the almonds, the creamier the milk will be. Drain and rinse the beans from their soaking water and grind them with fresh water. The resulting liquid, drained from the almond meal, is almond milk.

Real, fresh, very tasty almond milk. It's a world-changing thing.

My version of McMuffin.


2 eggs in a small non-stick pot to make the egg shape.

Saturday, August 27, 2016

Edible salad bowl.


Simple homemade bowl to hold a salad and be the chips also.

Ingredients:

1/2 - cup flour (whole wheat)
1/3 - cup water
1/8 - cup salad oil
1 - teaspoon baking soda
1 - pinch salt



Method:

Mix ingredients.
Let rest.
Roll out ingredients to a large circle.
Take a metal bowl and invert it to set on a baking sheet.
Preheat oven to 425 degrees Fahrenheit
Place tortilla over bowl.
Place unit in oven for 10-12 minutes until the shell is hard.
Remove from oven.
Remove bowl from tortilla.

Friday, August 26, 2016

Tibeten bread

Tibetan bread is like a tortilla on steroids.


Two cups of all-purpose flour (Any kind of flour is okay, like wheat, all-purpose, or self-rising. If you use all-purpose flour, you will need some baking powder.)
One tablespoon of baking powder
One cup of water

or

1.5  cup flour
1    cup water
1    tsp baking soda
a little salt

cook on medium high 10 minutes flip and cook seven more minutes
1    tablspoon olive oil
2    table spoon water around

Sunday, August 7, 2016

Johnny cakes.




Johnny Cakes

Makes 6 large or 10-12 mini cakes

1 cup Fine stone ground yellow or white Cornmeal

1 teaspoon salt

1 Tablespoon sugar

1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable

2 Tablespoons Butter or fat drippings to grease griddle

Good Quality Maple Syrup

Pre heat griddle to 375 degrees or an iron skillet or sauté pan.

Mix all ingredients until lightly just until batter like. Allow to rest 5 minutes.

--------------------------

jonakin


Ingredients:

1 cup white cornmeal
3/4 teaspoon salt
1 cup water
1/2 cup milk
Bacon drippings

Preparation:


In a medium bowl, place cornmeal and salt.
In a medium saucepan over high heat, bring water to a rapid boil; remove from heat. With the saucepan in one hand, let the boiling water dribble onto the cornmeal while stirring constantly with the other hand. Then stir the milk into the mixture (it will be fairly thick, but not runny).
Generously grease a large, heavy frying pan (I like to use my cast-iron frying pan) with the bacon drippings and heat. When pan is hot, drop the batter by spoonfuls. Flatten the batter with a spatula to a thickness of approximately 1/4 inch. Fry until golden brown, turn, and brown on the other side (adding more bacon drippings as needed).
Serve hot with butter, maple syrup, or applesauce.
Makes 4 servings.

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Update:


Picture of Corn cakes.
FB7K5A5GZFDPY6J.MEDIUM.jpg
Nice alternative to pancakes once in a while.Sort of a fried polenta without all the boiling.  If you do not have time to make polenta, this is the perfect alternative.  Great for breakfast or even a mid day snack. In a pinch they can be a great substitute for biscuits.
Great for camping.

Ingredients:
1 Cup boiling or extra hot water (or a bit more).
1 1/2 Cups ground yellow cornmeal
Couple pinches of  salt
1/2 cup milk (if Camping use 1/4 water and 1/4 condensed or powdered milk.
Pinch or so of baking soda (optional)
2 Tablespoons  butter or frying oil.
Pancake syrup, molasses, honey, and or your favorite fruit.

Bring 1 cup of water to boil in a medium saucepan.
Combine the cornmeal, salt, boiled water, and milk in a medium bowl.
Stir well.
Melt the 2 tablespoons butter (or cooking oil) in a skillet or a cast iron griddle over medium heat.
Pour 1 tablespoon of batter  into the skillet, pancake style to cook.
Cook for 4-5 minutes on each side until edges are lacy and lightly browned using a spatula to turn.
Serve hot Pancake syrup, molasses, honey, and or your favorite fruit. (They are not half bad cold either for use in a salad.)

Enjoy!