tag:blogger.com,1999:blog-83541683497196178142024-03-14T01:09:40.123-07:00SrishtiFoodCreative, Simple and Healthful Food for the SoulSrishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8354168349719617814.post-37993417696477236652019-06-08T16:07:00.000-07:002019-06-08T16:09:07.068-07:00Lacto fermentation galore<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-EpbdkYPK5_w/XPw4l9Ch7wI/AAAAAAAAB10/iqw0EmqTYNg_UiMKyT-ZEYPQ0ERX_wmxgCEwYBhgL/s1600/IMG_20190608_134058229_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-EpbdkYPK5_w/XPw4l9Ch7wI/AAAAAAAAB10/iqw0EmqTYNg_UiMKyT-ZEYPQ0ERX_wmxgCEwYBhgL/s320/IMG_20190608_134058229_HDR.jpg" width="320" /></a></div>
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Last 6 months have been a crazy whirlwind in my life. I got juried into me first ever and a very prestigious art show- the Phippen Museum Western Art Show in Prescott, AZ at the beginning of this year and as a result the next 5 months were spent getting ready for the show and making more and more art locked up in my studio. Getting all the other necessities like business cards, tent, text banners, making prints, and did I mention... mostly making paintings...I was also taking part in the QuickDraw event at the show where all artists have to, each, finish a painting in an hour which will then be auctioned off in front of thousands of spectators. Yikes, no pressure there at all... I had anxious nights and crazy dreams of not being able to finish my painting in time!!!</div>
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It all got done. I did my art show, sold some paintings, did the QuickDraw (painted my husband from life)!<br />
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<a href="https://1.bp.blogspot.com/-xxd6t6HBqr0/XPw6lYGHCZI/AAAAAAAAB3Q/4majqktGSU8fEej7WMJTh0BVR-_wYPFuQCEwYBhgL/s1600/IMG-20190526-WA0024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://1.bp.blogspot.com/-xxd6t6HBqr0/XPw6lYGHCZI/AAAAAAAAB3Q/4majqktGSU8fEej7WMJTh0BVR-_wYPFuQCEwYBhgL/s320/IMG-20190526-WA0024.jpg" width="320" /></a></div>
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<a href="https://1.bp.blogspot.com/-NlEIHhASbXc/XPw6lx7XDAI/AAAAAAAAB3U/zSHzn1kPorQQWZvNC5rl79DGCzQNCLkeACEwYBhgL/s1600/IMG-20190526-WA0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://1.bp.blogspot.com/-NlEIHhASbXc/XPw6lx7XDAI/AAAAAAAAB3U/zSHzn1kPorQQWZvNC5rl79DGCzQNCLkeACEwYBhgL/s320/IMG-20190526-WA0025.jpg" width="320" /></a></div>
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BUT...</div>
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I didn't take care much of my health, exercise and food in the months before. As a result of not getting any sun (serious lack of Vitamin D) and the above I lost a lot of weight (which I didn't have much to lost to begin with), my teeth started hurting, getting cavities and soon as the show was over I actually had to get a wisdom tooth pulled out. <br />
But that was not all after getting it yanked... I got a fever and pain. It has been 5 days now going through that and the fever has finally gone but the pain and lack of energy still remains. <br />
So, the most important thing I need to do for myself now is great lots of sun, way lots of good food and pickles...<br />
So I have gone lacto-fermentation-wild.<br />
Here I have sauerkraut, carrots, beets, cauliflower, dikon, cucumbers, asparagus, phew. All in a day's feverish frenzy!!!</div>
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Pretty much the same procedure and recipe as my<a href="https://srishtifood.blogspot.com/2018/06/no-non-sense-lacto-fermented-asparagus.html" target="_blank"> asparagus pickles</a> with variations of spices and flavorings.</div>
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For example, Here is the making of the dikon pickles... </div>
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Dikon slivers, slit fresh chilis, 1 tsp turmeric powder, 1 Tsp ground mustard seeds 1 Tsp coriander seeds and a couple Tablesppons or so or a previous pickled vegetable packed in a half gallon mason jar and then filled with brine. Used the same glass weights and lids from the asparagus pickle recipe.</div>
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<a href="https://www.amazon.com/gp/product/B07JMNMZN2/ref=ppx_yo_dt_b_asin_title_o00_s01?ie=UTF8&psc=1" target="_blank">ALTHOUGH I FOUND THESE LIDS THAT I LIKE BETTER...</a> they have an easy grip that lets me open the lids easier and the vent sits higher then the last ones so that the liquids have less of a chance of oozing out when I suction the oxygen out of the jars with the provided pump.</div>
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Here is the cucumber pickles in the making... Try to find fresh dill. oh so good but you can get by without it :)</div>
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Asparagus<br />
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Here again in the lineup are....</div>
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CUCUMBER</div>
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DIKON</div>
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ASPARAGUS</div>
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CAULIFLOWER</div>
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SAUERKRAUT with cabbage, beet tops, ginger and kelp</div>
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CARROTS AND BEETS</div>
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Here's to good health, pickles and sunshine...</div>
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Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-48363363646806713912018-06-17T12:35:00.000-07:002018-07-05T19:59:07.426-07:00No non-sense Lacto-fermented Asparagus Pickles<a href="http://2.bp.blogspot.com/-NZOqrtelAG8/Wya7L8QarhI/AAAAAAAABxs/ptojpspWDYYlWpZkMltfIEWj3-EtTNWDgCK4BGAYYCw/s1600/IMG_20180510_133220981.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-NZOqrtelAG8/Wya7L8QarhI/AAAAAAAABxs/ptojpspWDYYlWpZkMltfIEWj3-EtTNWDgCK4BGAYYCw/s320/IMG_20180510_133220981.jpg" width="240" /></a><br />
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In the last few months I have made and consumed, certainly, a few gallons of Asparagus Pickles. Asparagus is a pre-biotic food to begin with, meaning that it feeds the good bacteria in your guts and so making pickles with it seems to be doubly beneficial. I certainly notice a difference when I eat asparagus pickles compared to any other pickles.<br />
Since I am on an pickle kick, it's a good time to add the recipe to the long forgotten blog!<br />
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I add the juice of an old batch of pickles to the next pickle to ensure the establishment of the good bacteria and hopefully preventing your pickle jar from getting attacked my molds. if you do not have juice from your previous pickle/sauerkraut, then you use the whey from yogurt. Strain your yogurt and use the whey (the water that runs out) instead of the old pickle juice. In the absence of either, just use more salt, as indicated in the recipe, to prevent bad bacteria and molds from growing.<br />
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I have noticed that 2 average bundles of asparagus, as found in the US markets sufficiently fills my 1/2 gallon mason jars. these have a wide mouth and for these jars I use these glass weight to put on top of the vegetables so they don't come floating to the top of the brine. you want your vegetables to be submerged in the brine so that they don't attract mold s and are happily underwater in the sea of brine.<br />
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><a href="http://4.bp.blogspot.com/-wbDGqCdKnRk/WyapbzhgcrI/AAAAAAAABwA/KRyv2hCjyXMcMzYU608x0caatOtSiEDXwCK4BGAYYCw/s1600/Untitled.jpg" imageanchor="1"><img border="0" height="239" src="https://4.bp.blogspot.com/-wbDGqCdKnRk/WyapbzhgcrI/AAAAAAAABwA/KRyv2hCjyXMcMzYU608x0caatOtSiEDXwCK4BGAYYCw/s320/Untitled.jpg" width="320" /></a><br />
<a href="https://www.amazon.com/gp/product/B06Y3BFV3C" rel="nofollow" target="_blank">Amazon.com link for the Fermentation Weights</a><br />
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I close the lid with these special fermentation lids that only allow the air<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> from inside </span>(the CO2 produced during fermentation) to escape out but do not let the fresh oxygen to reach inside which may lead to molds growing. Though I have also made the pickles with a cloth cover tied around the mouth of the jar. Go figure and experiment!<br />
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<a href="http://2.bp.blogspot.com/-1aCa6al6Scw/WyasIUOIqII/AAAAAAAABwM/MktWXpgwRHEuCkb6ylOJGXtv0zEUxwB6wCK4BGAYYCw/s1600/Untitled1.jpg" imageanchor="1"><img border="0" height="289" src="https://2.bp.blogspot.com/-1aCa6al6Scw/WyasIUOIqII/AAAAAAAABwM/MktWXpgwRHEuCkb6ylOJGXtv0zEUxwB6wCK4BGAYYCw/s320/Untitled1.jpg" width="320" /></a><br />
<a href="https://www.amazon.com/gp/product/B01DJVVORE" rel="nofollow" target="_blank">Amazon.com link for the Fermentation Lids</a><br />
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<span style="font-size: large;"><b>No non-sense Lacto-Fermented Aaparagus Pickles</b></span><br />
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2 bundles of fresh Asparagus<br />
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Brine (2 Tbsp. salt dissolved in 1 quart / 1litre of water. 3 Tbsp. salt if not using old pickle juice/whey)<br />
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pickling spiced of your choice (fresh garlic, jalapeƱos, coriander seeds, whole black pepper, bay leaves, fresh dill) whatever is accessible and available, or none if you want them just plain<br />
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one half gallon mason jar washed in hot soapy water (or any other odd jar you might have.<br />
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a weight that would keep your vegetables submerged<br />
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a lid or just a cloth to tie around the mouth of the jar<br />
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around 1 cup old pickle juice or whey<br />
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You can scale your recipe depending on how much you want to make, of course.<br />
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<a href="http://3.bp.blogspot.com/-xBIdbXX39PQ/Wyaz8A3mUYI/AAAAAAAABw8/3jL4YC2APxIxH7IcwkXY43VKjH4TDkXbwCK4BGAYYCw/s1600/IMG_20180615_162157419.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-xBIdbXX39PQ/Wyaz8A3mUYI/AAAAAAAABw8/3jL4YC2APxIxH7IcwkXY43VKjH4TDkXbwCK4BGAYYCw/s320/IMG_20180615_162157419.jpg" width="320" /></a><br />
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Add, if using, your choice of picking spices at the bottom of your jar.<br />
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Trim off the bottom hard woody parts of your asparagus shoots, and pack them as tightly as you can in your jar. making sure to leave a couple inches of space above in the jar. break of the tall asparagus stems if you need to and stuff these on the sides to ensure enough space on top.<br />
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Now add about a cup of your old left over pickle juice, if you have it, or whey to the jar. If not make your brine with a higher percentage of salt as described above.<br />
Put your fermentation weight above the asparagus and just fill your jar with brine. Make sure that the brine goes above your weight and all the vegetables are submerged and below the brine. You may have to mix some more brine if you don't have enough.<br />
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Put the lid on the jar and leave them on your kitchen to ferment for 3 days or so, depending on the weather. Taste and see if they have started to sour in 3 days. Put them in the fried if done. They will continue to sour outside the fridge as long as you want.<br />
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When the pickles are done the brine will be milkier and they will smell sour-ish. if they smell rotten then certainly something went wrong, but if your vegetables are under the brine the whole time and the brine is salty enough it should all go well. Sometimes it takes time to get used to the characteristic smell of the lacto-fermented pickles. You may see while specks of mold floating on top. Usually you can just fish them out and it will be all ok.<br />
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These lacto-fermented pickles (called so because of the lactic acid bacteria, like lactobacillus) are packed with "good-guys" good for, ah, so much. Good for detoxing, digestion, repairing your guts, absorbing and assimilating food. The list goes on and on.... There is a huge imbalance of good and bad bacteria in our guts today and so all the more important to add fermented foods to your diet. And what a fummy way to do it! Enjoy!<br />
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<br />Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com1tag:blogger.com,1999:blog-8354168349719617814.post-71936489942414832502013-09-20T22:28:00.000-07:002019-06-08T16:10:07.283-07:00Vietnamese CurryWe have all hear of the amazing Thai Curries in all so many "colors' Red, Green, Yellow... But the not so well known Vietnamese curry is every bit flavorful and amazing and much easier to make from scratch compared to making the Thai Curry pastes.<br />
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<b>Ingredients</b>:<br />
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2-3 Tsp olive oil (you may want ot use coconut oil)<br />
3 cloves garlic chopped<br />
1 medium red onion (or 2 shallots) chopped<br />
1 to 1.5 Tsp (homemade) curry powder (I will post a recipe soon.)<br />
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1tsp (or to taste) your favorite chili paste<br />
1 tsp salt<br />
1 tsp raw sugar<br />
2can coconut milk<br />
1 cup water<br />
1 stalk lemongrass cut in half lengthwise and lightly bruised <br />
1" piece of ginger cut in half lenghtwise and lightly bruised<br />
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carrots<br />
mushrooms<br />
sweet potato<br />
cauliflower1/2 yellow onion cut into wedges<br />
1 box of sproutofu<br />
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garnish with cilantro and green onions<br />
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<b>Method</b>:<br />
In a large pot heat the oil and add chopped garlic and onions and the curry powder and stir until fragrant, about a minute.<br />
Now add the chili paste, salt, sugar, coconut milk, water, lemongrass and ginger. Let the curry come to a boil.<br />
Now add the rest of the vegetables, any or all of the above( or whatever you can fing in your refridgerator.<br />
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Now cover the pot, bring it to a boil, turn the heat down and let it simmer until the sweet potatoes are cooked.<br />
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Garnish with cilantro, green onions.<br />
Serve with hot brown rice.<br />
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P.S.: It was so good that I forgot to take a picture...Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-12293754967273183752010-12-30T13:22:00.000-08:002010-12-30T13:22:06.504-08:00Tom-Yum (Thai Hot & Sour Soup)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/TRz12IhuJRI/AAAAAAAAAx8/wunEbYHMBqs/s1600/041.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/_5tK8lQDg-50/TRz12IhuJRI/AAAAAAAAAx8/wunEbYHMBqs/s400/041.jpg" width="400" /></a></div>I have to say, that a good "Tom-Yum" has to be just the best soup in world! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/TRzcVZZl4DI/AAAAAAAAAxw/AC6UvVMRDPs/s1600/016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/_5tK8lQDg-50/TRzcVZZl4DI/AAAAAAAAAxw/AC6UvVMRDPs/s400/016.JPG" width="400" /></a></div>Especially when you are under the weather in any way of saying...<br />
This is the view outside my window as I am typing this.<br />
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This is my version which I have been playing with and perfecting for quite some time, but have been too lazy to post ;)<br />
It's very simple to prepare... if you have ginger garlic onions and a few veggies in your fridge, you have everything you need!<br />
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Ingredients:<br />
2-3 Quarts <a href="http://srishtifood.blogspot.com/2009/02/vegetable-broth.html">Good vegetable stock</a> (you can just use water if you don't have stock on hand)<br />
14 cloves or more garlic minced (For me it's not possible to have too much ginger & garlic in this soup)<br />
2- 2 1/2 inch piece of fresh ginger minced<br />
1 medium onion or more sliced<br />
5-6 big mushrooms sliced<br />
3-4 slicks of celery sliced<br />
4-5 dried shiitake mushrooms broken up into smaller pieces (optional)<br />
a few slices or fresh or dried galangal- Thai Ginger (absolutely optional)<br />
<a href="http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/B001MGEU0W?ie=UTF8&tag=srishti&link_code=btl&camp=213689&creative=392969" target="_blank">Sambal Oelek Chili paste</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=srishti&l=btl&camp=213689&creative=392969&o=1&a=B001MGEU0W" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />/fresh green chilies/dried red chili pods/cayenne powder<br />
salt<br />
Lemon juice<br />
2-3 carrots Sliced<br />
Broccoli<br />
Any other vegetables that you have on hand<br />
Cilantro as a garnish (optional)<br />
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Method:<br />
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In a large pot bring the stock to a boil and add ginger, garlic, onions, mushrooms, celery, chili paste, salt. Let this come to a boil again and cover it and simmer for at least half an hour.<br />
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Taste for salt and chili. Add juice of one lemon (more or less) according to your taste).<br />
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Have all your veggies prepared like carrots, broccoli, etc.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_5tK8lQDg-50/TRz2Es-6gDI/AAAAAAAAAyE/3V9IPb7biLA/s1600/040.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="http://3.bp.blogspot.com/_5tK8lQDg-50/TRz2Es-6gDI/AAAAAAAAAyE/3V9IPb7biLA/s400/040.jpg" width="400" /></a></div><br />
Bring the soup to a boil, Add all the veggies, take the heat off the pot right away and put the lid on for at least 5 minutes. <br />
These veggies will get slightly cooked int he hot broth and still remain slightly crunchy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/TRz12IhuJRI/AAAAAAAAAx8/wunEbYHMBqs/s1600/041.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/_5tK8lQDg-50/TRz12IhuJRI/AAAAAAAAAx8/wunEbYHMBqs/s400/041.jpg" width="400" /></a></div>Enjoy it hot and steamy after the veggies have steeped in the hot soup for 5 minutes.Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com2tag:blogger.com,1999:blog-8354168349719617814.post-28749724381286553232010-05-30T19:27:00.000-07:002010-05-30T19:29:07.717-07:00Cooking with Kids...Esther, my dear sister-in-law gave this really great cookbook <a href="http://www.amazon.com/Honest-Pretzels-Other-Amazing-Recipes/dp/1582463050?ie=UTF8&tag=srishti&link_code=btl&camp=213689&creative=392969" target="_blank">Honest Pretzels</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=srishti&l=btl&camp=213689&creative=392969&o=1&a=1582463050" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> to the kids for Christmas this last year. It is really really good! With very neat illustrated kids recipes. We finally decided to "use" it for real!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5tK8lQDg-50/TAMcbs6un3I/AAAAAAAAAvM/AekgFvHLbh8/s1600/6.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/_5tK8lQDg-50/TAMcbs6un3I/AAAAAAAAAvM/AekgFvHLbh8/s320/6.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/TAMcdw-gMVI/AAAAAAAAAvU/B8u8qIyB-C8/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_5tK8lQDg-50/TAMcdw-gMVI/AAAAAAAAAvU/B8u8qIyB-C8/s320/7.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Himanshu washed and cut a bunch of salad...</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5tK8lQDg-50/TAMcfpdW70I/AAAAAAAAAvc/WR52xWHBo3Q/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_5tK8lQDg-50/TAMcfpdW70I/AAAAAAAAAvc/WR52xWHBo3Q/s320/8.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">And Kiki made stickey buns!!! ::D Yummy!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_5tK8lQDg-50/TAMcfpdW70I/AAAAAAAAAvc/WR52xWHBo3Q/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="http://4.bp.blogspot.com/_5tK8lQDg-50/TAMcadrBc3I/AAAAAAAAAvE/VaTtx89ZL3s/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5tK8lQDg-50/TAMcadrBc3I/AAAAAAAAAvE/VaTtx89ZL3s/s320/5.jpg" /></a><a href="http://4.bp.blogspot.com/_5tK8lQDg-50/TAMcYo8YsuI/AAAAAAAAAu8/Y0RKIMPs1hI/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5tK8lQDg-50/TAMcYo8YsuI/AAAAAAAAAu8/Y0RKIMPs1hI/s320/4.jpg" /></a><img border="0" src="http://1.bp.blogspot.com/_5tK8lQDg-50/TAMcWvC5XRI/AAAAAAAAAu0/kdJn0TeZsEc/s320/3.jpg" /><a href="http://3.bp.blogspot.com/_5tK8lQDg-50/TAMcUm4DWcI/AAAAAAAAAus/hBM-_zpA5HQ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_5tK8lQDg-50/TAMcUm4DWcI/AAAAAAAAAus/hBM-_zpA5HQ/s320/2.jpg" /></a><a href="http://4.bp.blogspot.com/_5tK8lQDg-50/TAMcQZfZlFI/AAAAAAAAAuk/MsewqhuYSMs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_5tK8lQDg-50/TAMcQZfZlFI/AAAAAAAAAuk/MsewqhuYSMs/s320/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What a fun day!!!!! :D</div><br />
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</div>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-28636326384368306112010-05-29T18:17:00.000-07:002010-05-30T16:18:22.326-07:00Green Soup with Ginger<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/TAG3Q1rm3mI/AAAAAAAAAuM/2dwaM5gBjKI/s1600/green+soup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5476860121775005282" src="http://1.bp.blogspot.com/_5tK8lQDg-50/TAG3Q1rm3mI/AAAAAAAAAuM/2dwaM5gBjKI/s400/green+soup.jpg" style="float: left; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 400px;" /></a><br />
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A very nice soup for cool days! I loved it so much that I have made it twice already this week, given the cold rainy days that we are having!<br />
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1 large onion chopped<br />
1-2 Tbsp olive oil<br />
10cups approx good <a href="http://srishtifood.blogspot.com/2009/02/vegetable-broth.html">vegetable stock</a><br />
3tbs of grated ginger or more to taste<br />
1 large leek<br />
3-4 carrots (or sweet potatoes)<br />
4-5 stalk of collard<br />
3-4 stalks of red chard<br />
1/2 a bunch of spinach<br />
salt and pepper to taste<br />
lemon juice to taste.<br />
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You can use any combination of greens in this soup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_5tK8lQDg-50/TAG3QXPHvMI/AAAAAAAAAuE/gCwpRKxbbDs/s1600/onions.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5476860113602460866" src="http://4.bp.blogspot.com/_5tK8lQDg-50/TAG3QXPHvMI/AAAAAAAAAuE/gCwpRKxbbDs/s400/onions.jpg" style="float: left; height: 266px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 400px;" /></a></div><br />
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In a shallow pan add the onions and olive oil with a light sprinkle of salt and cook on low heat for about 1/2 an hour or until the onion are light brown, stirring occasionally. Don't let them burn.<br />
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In a large pot add the broth, leeks, collards, chard and bring it to a boil. Add salt and pepper.<br />
Cover the pot with a lid and simmer for 15-20 minutes, until all the vegetables are done. <br />
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When the onions are done, add them to the pot with the soup. Add lemon juice according to your taste and adjust the salt.<br />
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Throw some fresh spinach in each bowl of soup right before serving and serve piping hot with warm crusty whole grain - preferably sourdough- bread!<br />
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This recipe is adapted from <a href="http://www.amazon.com/Love-Soup-All-New-Vegetarian-Recipes/dp/0393332578?ie=UTF8&tag=srishti&link_code=btl&camp=213689&creative=392969" target="_blank">Love Soup</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=srishti&l=btl&camp=213689&creative=392969&o=1&a=0393332578" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> by Anna Thomas.<br />
Serves 5-6.Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com1tag:blogger.com,1999:blog-8354168349719617814.post-87899654290910166142009-08-14T19:58:00.000-07:002010-05-30T16:19:23.249-07:00MustardHomemade mustard is so good and sooooo easy that once you make it, you'll never want to buy it again. The best part is that you can make endless variations and flavours of mustard.<br />
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There are two kinds of mustard seeds that can be found at a health food store/online. I bought mine at mountainroseherbs.com.<br />
These are:<br />
The Yellow seeds (milder)<br />
brown or black seeds (spicier than the yellow ones)<br />
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The "Chemistry" behind:<br />
Mustard seeds aren't hot, and neither is mustard powder. But when the crushed seeds or powder is mixed with cold water, a chemical reaction occurs as the seeds' cells release enzymes and other compounds that create the pungency. Within ten to fifteen minutes it will reach its peak pungency, from where it will start to decline. At this point an acidic ingredient, such as grape juice, lemon or lime juice, vinegar, beer, cider or wine is added to stabilise the pungency and stop it in its tracks. If you were to add a hot liquid to the paste, the enzymes creating the hot taste will be destroyed. Once the essential oils have formed, other ingredients can be added to enhance the taste, such as salt, honey, sugar, pepper corns, tarragon, turmeric (for colour), garlic, pepper, dill, paprika, chillies, thyme, etc.<br />
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A basic rule in mustard making is to avoid contact between the mustard paste and aluminium. Vinegar, wine or other acidic materials can leach metal molecules from aluminium pans, so use only plastic, glass, enamelled or stainless steel utensils for making your mustards. For storage and ageing of mustards, use only sterilised glass jars with tight fitting plastic or enamelled-lined lids.<br />
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Spicy Mustard<br />
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2 Tbsp yellow mustard seeds<br />
1 tsp brown mustard seeds<br />
1 1/2 Tbsp water <br />
<div></div><div>Grind the mustard seeds into a powder with a spice grinder.</div><div>Mix hte above 3 ingredients into a thick paste and let it sit for about 10 minutes.</div><div>Now to this add the following spices:</div><div></div><br />
1/4 tsp salt<br />
1/4 tsp turmeric<br />
1/4 tsp ginger<br />
1/4 tsp allspice<br />
2 Tsp apple cider vinegar (or any of your favorite vinegar: white vinegar, white wine vinegar, red wine vinegar, balsamic vinegar)<br />
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Add some more vinegar if you want a thinner mustard.<br />
Fill this up in a glass jar and let sit out of the fridge for at least a week before eating.<br />
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Sweet mustard<br />
2 Tbsp yellow mustard seeds<br />
1 1/2 Tbsp water<br />
Grind the mustard seeds into a powder with a spice grinder.<br />
Mix the above 2 ingredients into a thick paste and let it sit for about 10 minutes.<br />
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Add about<br />
1/4 tsp salt<br />
1Tbsp or more honey<br />
Enough apple cider vinegar to make the desired consistence vinegar.<br />
Add some more vinegar if you want a thinner mustard.<br />
Fill this up in a glass jar and let sit out of the fridge for at least a week before eating.<br />
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Play around with various herbs and spices, fruit juice concentrates etc. and be creative.<br />
And have fun!<br />
Enjoy!Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-87166332208058376412009-08-08T16:01:00.000-07:002010-05-30T16:28:46.775-07:00Vietnamese CrepesThese are awesome....<br />
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Ingredients for crepe batter:<br />
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1 3/4 cups short grain brown rice ground into flour<br />
1/4 cup spelt ground into flour<br />
2 cans of coconut milk<br />
1 tsp turmeric powder<br />
1/2 tsp curry powder<br />
1 T honey<br />
2 scallions thinly sliced into rings<br />
1/2 cup of finely chopper cilantro<br />
2 T olive oil (or any oil of your choice)<br />
1 tsp sea salt<br />
black pepper to taste, freshly ground<br />
enough water to make a crepe like batter<br />
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<a href="http://4.bp.blogspot.com/_5tK8lQDg-50/Sn42k6zgFCI/AAAAAAAAATM/0mGJp8JznbY/s1600-h/20090808_21.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367787813760668706" src="http://4.bp.blogspot.com/_5tK8lQDg-50/Sn42k6zgFCI/AAAAAAAAATM/0mGJp8JznbY/s400/20090808_21.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
Mix the batter up and let it sit on the counter for an hour.<br />
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Heat a skillet on medium heat.<br />
Add a few drops of oil and spread it evenly.<br />
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<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn42lHSiLBI/AAAAAAAAATU/FKT7ihoEBE0/s1600-h/20090808_22.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367787817112054802" src="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn42lHSiLBI/AAAAAAAAATU/FKT7ihoEBE0/s400/20090808_22.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
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Now pour about 1/3 to 1/2 cup of the batter on the skillet and spread it around by either tilting the skillet around or spread it with the bottom of the measuring cup.<br />
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<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn42lU7gD7I/AAAAAAAAATc/2mcApABeZt8/s1600-h/20090808_25.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367787820773543858" src="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn42lU7gD7I/AAAAAAAAATc/2mcApABeZt8/s400/20090808_25.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
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Let it cook until it's getting golden brown on the bottom. Then flip it and cook it on the other side for about 10 seconds.<br />
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<span class="Apple-style-span" style="color: #cc33cc;"><strong>And now it's time to be creative with the fillings...</strong></span><br />
You can make a simple stir fry...<br />
Add ginger and garlic to a wok and stir fry any or all of these:<br />
green beans (already steamed)<br />
turnips<br />
summer squashes<br />
tofu<br />
dried <span class="blsp-spelling-error" id="SPELLING_ERROR_0">shiitake</span> mushrooms<br />
kale/collard<br />
carrots<br />
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or anything else that you prefer...<br />
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<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/Sn44UaUjOUI/AAAAAAAAAT8/wY9Qgs2_nMk/s1600-h/20090808_5.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367789729186265410" src="http://1.bp.blogspot.com/_5tK8lQDg-50/Sn44UaUjOUI/AAAAAAAAAT8/wY9Qgs2_nMk/s200/20090808_5.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><a href="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn44UBBimXI/AAAAAAAAAT0/vQsdb8X8obs/s1600-h/20090808_6.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367789722395646322" src="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn44UBBimXI/AAAAAAAAAT0/vQsdb8X8obs/s200/20090808_6.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><a href="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn44T8nuCdI/AAAAAAAAATs/RYVpJdIJHk4/s1600-h/20090808_18.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367789721213602258" src="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn44T8nuCdI/AAAAAAAAATs/RYVpJdIJHk4/s200/20090808_18.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></a><br />
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Now have a huge selection of salad greens and herbs...<br />
Here I have<br />
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<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn45JMH6NLI/AAAAAAAAAUk/sfVvs4bo6ek/s1600-h/20090808_14.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367790635908215986" src="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn45JMH6NLI/AAAAAAAAAUk/sfVvs4bo6ek/s320/20090808_14.JPG" style="float: left; height: 240px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a><br />
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Spinach<br />
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<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn45I65DisI/AAAAAAAAAUc/GEGfQ_wyvvk/s1600-h/20090808_12.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367790631282510530" src="http://3.bp.blogspot.com/_5tK8lQDg-50/Sn45I65DisI/AAAAAAAAAUc/GEGfQ_wyvvk/s320/20090808_12.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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Lettuce<br />
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<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/Sn45IoXyDjI/AAAAAAAAAUU/Fkzu-3Hiqf0/s1600-h/20090808_8.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367790626311114290" src="http://1.bp.blogspot.com/_5tK8lQDg-50/Sn45IoXyDjI/AAAAAAAAAUU/Fkzu-3Hiqf0/s320/20090808_8.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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Cilantro<br />
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<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/Sn45IXJjWFI/AAAAAAAAAUM/YzX8bSR4mSc/s1600-h/20090808_9.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367790621688027218" src="http://1.bp.blogspot.com/_5tK8lQDg-50/Sn45IXJjWFI/AAAAAAAAAUM/YzX8bSR4mSc/s320/20090808_9.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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Basil<br />
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<a href="http://4.bp.blogspot.com/_5tK8lQDg-50/Sn45ICcz4AI/AAAAAAAAAUE/2BMX6yIOebY/s1600-h/20090808_17.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367790616131657730" src="http://4.bp.blogspot.com/_5tK8lQDg-50/Sn45ICcz4AI/AAAAAAAAAUE/2BMX6yIOebY/s320/20090808_17.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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Mint<br />
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<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn42lrEDJDI/AAAAAAAAATk/vHVxfiwa-ws/s1600-h/20090808_26.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367787826714977330" src="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn42lrEDJDI/AAAAAAAAATk/vHVxfiwa-ws/s400/20090808_26.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
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To arrange the Crepes, Get a "fresh-off-the-skillet" Crepe.<br />
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<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn46_tH_UkI/AAAAAAAAAU8/N7Aul4uKROI/s1600-h/20090808_27.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367792671991484994" src="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn46_tH_UkI/AAAAAAAAAU8/N7Aul4uKROI/s400/20090808_27.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
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Add some stir fry on one side.<br />
<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn46_eoU3xI/AAAAAAAAAU0/eocMKtLhkko/s1600-h/20090808_29.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367792668100583186" src="http://2.bp.blogspot.com/_5tK8lQDg-50/Sn46_eoU3xI/AAAAAAAAAU0/eocMKtLhkko/s400/20090808_29.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a>Add the herbs on top.<br />
<a href="http://4.bp.blogspot.com/_5tK8lQDg-50/Sn46-10U26I/AAAAAAAAAUs/R5NaX0Y159c/s1600-h/20090808_31.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367792657145060258" src="http://4.bp.blogspot.com/_5tK8lQDg-50/Sn46-10U26I/AAAAAAAAAUs/R5NaX0Y159c/s400/20090808_31.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
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Fold it in half and serve with lots of Lettuce etc.<br />
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To eat, break a piece of the crepe with the herbs and veggies. Wrap this piece in a piece of lettuce and dip it in a dipping sauce. Savor the flavor with every incredible bite of it...!<br />
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For a dipping sauce, in a food processor, I combined a clove of fresh garlic, just a little bit of apple cider vinegar, honey, and just a pinch (or more) of cayenne. Process it until and add some more vinegar to get the consistency and taste you like.<br />
(Next time I make this, I'll try to be more scientific about this recipe and measure things out! ;)Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-72053190066358013422009-02-19T17:07:00.000-08:002010-06-02T21:40:59.761-07:00Asparagus & Leek Soup - with an Indian Flair<div>I just had to tweak this recipe and the result was surprisingly delicious!<br />
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<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SZ4dRq33BiI/AAAAAAAAAQs/-4DQmVhEoi8/s1600-h/IMG_4864.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304709600492586530" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SZ4dRq33BiI/AAAAAAAAAQs/-4DQmVhEoi8/s400/IMG_4864.jpg" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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3 tablespoons of butter<br />
1 1/2 tsp cumin seeds<br />
2 leeks halved lengthwise, washed thoroughly and chopped (use both white and green parts)<br />
3 big garlic cloves chopped<br />
2 lbs of asparagus cut into 1 inch pieces<br />
About 32 oz of vegetable broth<br />
a pinch of cayenne pepper (mine is the super duper hot kind, so a pinch is all I needed, but you might want to add more.)<br />
salt and fresh ground black pepper to taste<br />
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In a large soup pot, heat the butter over medium-high heat.<br />
As the butter starts melting, add the cumin seeds.<br />
Continue stirring and don't let the seeds burn.<br />
When the seeds are getting nice golden brown, add the leeks and the garlic and sautƩ for 2 minutes.<br />
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<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SZ4c5JR8beI/AAAAAAAAAP0/jkVTMqErK6c/s1600-h/IMG_4858.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304709179158326754" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SZ4c5JR8beI/AAAAAAAAAP0/jkVTMqErK6c/s400/IMG_4858.jpg" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SZ4c5FrW0DI/AAAAAAAAAP8/75G2Q5-aqfI/s1600-h/IMG_4859.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304709178191171634" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SZ4c5FrW0DI/AAAAAAAAAP8/75G2Q5-aqfI/s400/IMG_4859.jpg" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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Add the asparagus and cook for another 1 minute.<br />
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<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SZ4c5Q3QSfI/AAAAAAAAAQE/_6GbvJNlGLM/s1600-h/IMG_4860.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304709181193865714" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SZ4c5Q3QSfI/AAAAAAAAAQE/_6GbvJNlGLM/s400/IMG_4860.jpg" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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Add the cayenne, black pepper and salt and stir again for 5-10 seconds.<br />
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Now add the broth to the pot, then bring to a boil.<br />
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<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SZ4dRj3y2vI/AAAAAAAAAQc/S_I04ebh6GE/s1600-h/IMG_4862.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304709598613265138" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SZ4dRj3y2vI/AAAAAAAAAQc/S_I04ebh6GE/s400/IMG_4862.jpg" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender.<br />
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Blend soup in batches in a blender/food processor until smooth. (Be careful if your blender is plastic, let the soup cool down first before adding to the plastic jar.) I used my Stainless steel Vitamix.<br />
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<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SZ4dRq4EFeI/AAAAAAAAAQk/iDFcViTcfOQ/s1600-h/IMG_4863.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5304709600493442530" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SZ4dRq4EFeI/AAAAAAAAAQk/iDFcViTcfOQ/s400/IMG_4863.jpg" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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I had the plan to add some yogurt and garnish with cilantro after this stage, but it was so delicious that I stopped here!<br />
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Maybe next time :)<br />
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Enjoy!!!<br />
</div>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com1tag:blogger.com,1999:blog-8354168349719617814.post-64514552991539826612009-02-19T16:54:00.000-08:002010-06-02T21:38:51.450-07:00Vegetable Broth<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SZ4CJSb_WEI/AAAAAAAAAPs/uJ3d7eiXUds/s1600-h/IMG_4861.jpg"><img id="BLOGGER_PHOTO_ID_5304679769680336962" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SZ4CJSb_WEI/AAAAAAAAAPs/uJ3d7eiXUds/s400/IMG_4861.jpg" border="0" /></a><br />
<div>We do a lot of fruit and vegetable juicing.</div><br />
<div>And we HATE throwing food away.</div><br />
<div>When we heavily got into juicing, we always were hating to throw away all the left-over pulp.</div><br />
<div>I tried all kinds of things to do with the pulp.... from baking to making burgers!</div><br />
<div>But nothing turned out good... :(</div><br />
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<div>Then we started making broth out of it! Instead of spending $3-4 for 32oz of broth... what we do is put all the pulp in a big pot with lots of water, bring it to a boil, and simmer it for an hour. It make delicious fresh broth!</div><br />
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<div>Filter it through a strainer.</div><br />
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<div>Either use it right away or fill up in jars and stich it in the fridge. Use it within a week. If you wanted to, you could even can it!</div><br />
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<div>Do not add any fruit pulp. Only vaeggie pulp, otherwise it's too sweet.</div><br />
<div>Carrots, celery, turnips, even some beet.... whatever you can think of!</div><br />
<div></div>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-42990546690279051672009-02-05T15:51:00.000-08:002010-06-02T20:36:36.821-07:00Know-Hows of Baking Bread at HomeThis is the sourdpough bread I make regularly. Follow the "stretch and fold" and shaping videos closely.<br />
<a href="http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud">http://www.thefreshloaf.com/node/4737/finally-100-whole-grain-hearth-bread-i039m-proud</a><br />
<br />
Very good video to watch and learn the procedure from.<br />
<a href="http://www.pbs.org/juliachild/free/baguette.html">http://www.pbs.org/juliachild/free/baguette.html</a><br />
<br />
<br />
A good video tutorial for shaping a sandwich bread which I will be adding later:<br />
<a href="http://www.thefreshloaf.com/node/2461/video-tutorial-shaping-sandwich-loaf">http://www.thefreshloaf.com/node/2461/video-tutorial-shaping-sandwich-loaf</a><br />
<br />
There seems to be a lot of info on scoring here, though I haven't had a chance to go through the article yet. There are some videos on the bottom as well<br />
<a href="http://www.thefreshloaf.com/node/10121/bread-scoring-tutorial-updated-122009">http://www.thefreshloaf.com/node/10121/bread-scoring-tutorial-updated-122009</a><br />
<br />
Here are the search results for "video" grom the fresh loaf:<br />
<a href="http://www.thefreshloaf.com/keyword/video">http://www.thefreshloaf.com/keyword/video</a><br />
<br />
<a href="http://www.thefreshloaf.com/searchresults?cx=partner-pub-5060446827351852%3A9bvu1n-clx1&cof=FORID%3A9&ie=ISO-8859-1&cow=video#914">http://www.thefreshloaf.com/searchresults?cx=partner-pub-5060446827351852%3A9bvu1n-clx1&cof=FORID%3A9&ie=ISO-8859-1&cow=video#914</a><br />
<br />
Lots of good videos!Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-17710562337165390692009-02-03T21:33:00.000-08:002010-06-02T21:42:32.226-07:00Gari (Japanese pickled ginger)<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SYkryBGa7pI/AAAAAAAAAO4/pPLnH27FAwM/s1600-h/20090203_46.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SYkryBGa7pI/AAAAAAAAAO4/pPLnH27FAwM/s400/20090203_46.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298814574866919058" /></a><br />
<p>This pickled ginger is specially unbeatable with nori rolls. We used to buy this at asian stores year and years ago, but soon came to realize that these are mostly packed with sugar and food coloring and consequently we stopped buying it. Then recently I thought whynot make it at home?!!!</p><br />
<p>You need Ginger. The freshest and the tenderest you can find, the better. Usually new/baby ginger is better, but I usually make it with normally found ginger and it works great!</p><br />
<p>Slice the ginger as thin as possible! If you hve a 1 or 2 mm thin slicer in your food processor, use that. If not use a knife to cut it into super thin slices.</p><br />
<p>Now put his in a small container with a tight lid.</p><br />
<p>Fill it up with Apple cider vinegar to the top of ginger.<br />
<p>I also used to use some brown rice vinegar and some Mirin (rice cooking wine). You may also, if you want to experiment! These days I just use Apple-cidr vinegar. <br />
The good thing is, it's ready to eat right away with <a href="http://srishtifood.blogspot.com/2009/02/vegetarian-nori-rolls.html">noris</a>. And it will keep almost 20-30 days in the fridge. The longer it sits the milder it will get.</p>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-3889995156863333882009-02-03T20:50:00.000-08:002010-06-02T20:38:00.125-07:00Vegetarian Nori RollsI have heard people complain how hard it is to make nori rolls/sushi at home... And always wondered what their problem was.<br />
Perhaps they use special sushi rice and mix in all kinds of sugary/vinegary sauces in the rice.. (I really don't know!)<br />
<br />
We make these at least once or twice a week.<br />
They really are easy to make. A fast, nutritious and satiating food.<br />
<br />
<ul>
<li>We always just use organic short grain brown rice. 1 part rice to 2 parts water. Bring it to a boil, keep covered, and then turn it down to low heat until all the water is soaked up. It's ready in less than 45 minutes!</li>
<li>We always have nori sheets at home. These are easily and cheaply available at any asian grocery store. If you are as unlucky as me to not have any in your town, ebay is the place to find them!</li>
</ul><br />
<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SYkfAFJ3LUI/AAAAAAAAAOg/O-IFEM2oiMc/s1600-h/20090129_3.JPG"><img id="BLOGGER_PHOTO_ID_5298800522822102338" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SYkfAFJ3LUI/AAAAAAAAAOg/O-IFEM2oiMc/s400/20090129_3.JPG" border="0" /></a><br />
<br />
<br />
<ul>
<li>You need to assemble the nori as soon as rice is done. The rice needs to be hot.</li>
<li>Lay down a nori sheet on a cutting board, smooth - shiny side down.</li>
</ul><br />
<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SYke_9FYtVI/AAAAAAAAAOY/lkqVbVWJrZo/s1600-h/20090129_4.JPG"><img id="BLOGGER_PHOTO_ID_5298800520655844690" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SYke_9FYtVI/AAAAAAAAAOY/lkqVbVWJrZo/s400/20090129_4.JPG" border="0" /></a><br />
<br />
<br />
<ul>
<li>Put lots of rice towards one end of the sheet (as much as you think you can roll up.) I would say almost half cup or even more... I didn't measure it, but you can kind-of guess from the picture. </li>
<li>Avocadoes are really awesome in nori rolls. Other eqally good options are: thin slices of cucumber, Spinach, sunflower sprouts... The possibilities are endless!</li>
</ul><br />
<br />
<p><br />
<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SYke_60Of4I/AAAAAAAAAOQ/LYfXqkiJH_I/s1600-h/20090129_5.JPG"><img id="BLOGGER_PHOTO_ID_5298800520047001474" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SYke_60Of4I/AAAAAAAAAOQ/LYfXqkiJH_I/s400/20090129_5.JPG" border="0" /></a> </p><br />
<br />
<ul>
<li>Now starting from the side which has more rice (upper side in the picture,) start rolling up the nori as tight as you can.</li>
</ul><br />
<br />
<p><br />
<a href="http://4.bp.blogspot.com/_5tK8lQDg-50/SYke_fnfhmI/AAAAAAAAAOI/4YBSqWIS5TI/s1600-h/20090129_6.JPG"><img id="BLOGGER_PHOTO_ID_5298800512745834082" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_5tK8lQDg-50/SYke_fnfhmI/AAAAAAAAAOI/4YBSqWIS5TI/s400/20090129_6.JPG" border="0" /></a> </p><br />
<br />
<ul>
<li>Let it sit seam-side down while you assemble the rest. The steam from the hot rice will glue the seam of the nori sheet up.</li>
</ul><br />
<br />
<p><br />
<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SYke_cVdfbI/AAAAAAAAAOA/B5BIgxuPdTY/s1600-h/20090129_7.JPG"><img id="BLOGGER_PHOTO_ID_5298800511864896946" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SYke_cVdfbI/AAAAAAAAAOA/B5BIgxuPdTY/s400/20090129_7.JPG" border="0" /></a> </p><br />
<br />
<ul>
<li>When they are all done, with a long serrated knife ( a bread knife works good for me, you have to see which one of your knife works for you,) cut them into thin slices that are about an inch (or less) thick.</li>
</ul><br />
<br />
<p>Some of my favourite things to serve with sushi are:</p><br />
<br />
<ul>
<li>soy sauce</li>
<li>Ume boshi vinegar</li>
<li>Fresh horse-radish root finely grated and soaked in apple-cider vinegar.</li>
<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SYknsXIoU1I/AAAAAAAAAOw/Hs-oc1DQ8Vw/s1600-h/20090203_47.JPG"><img id="BLOGGER_PHOTO_ID_5298810079656039250" style="WIDTH: 209px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SYknsXIoU1I/AAAAAAAAAOw/Hs-oc1DQ8Vw/s400/20090203_47.JPG" border="0" /></a>
<li>Wasabi (the japanese horeradish which can be dried powder form and can be rehydrated anytime to make a fiery green paste.)</li>
<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SYknsYzUbrI/AAAAAAAAAOo/jqTLv-LYYpk/s1600-h/20090203_46.JPG"><img id="BLOGGER_PHOTO_ID_5298810080103526066" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SYknsYzUbrI/AAAAAAAAAOo/jqTLv-LYYpk/s400/20090203_46.JPG" border="0" /></a>
<li>And the very favorite is <a href="http://srishtifood.blogspot.com/2009/02/gari-japanese-pickled-ginger.html">Homemade Gari(japanese pickled ginger)</a></li>
</ul><br />
<br />
<p>So good!</p>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com1tag:blogger.com,1999:blog-8354168349719617814.post-5181336678897927942009-02-03T19:27:00.000-08:002010-06-02T20:40:28.465-07:00Bread Lessons - Sourdough Starter- Step-by-Step Finish<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SYkLa3fOT2I/AAAAAAAAANo/qPbNSVPlLzc/s1600-h/20090203_3.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298778992777514850" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SYkLa3fOT2I/AAAAAAAAANo/qPbNSVPlLzc/s400/20090203_3.JPG" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
<br />
<div>This is how the starter looked at the end of the 6th day... just after a few hours of some warmth!</div><br />
<div>Today I already used it for baking bread and it turned out excellent! The starter is really bubbling and active! Very healthy indeed :D</div><br />
<div>According to sourdolady:</div><span style="color: #cc6600;">Once your wild yeast is growing, the character and flavor will improve if you continue to give it daily feedings and keep it at room temperature for a couple of weeks longer.<br />
After that time, it should be kept in the refrigerator between uses/feedings. </span><br />
<br />
<div>I will be making two more batches of bread this week using this new starter so it will get a lot of feedings.</div>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-32391935016859039732009-02-01T12:35:00.000-08:002010-06-02T20:41:27.675-07:00Bread Lessons - Sourdough Starter: Step-by-Step (Day 4-5- on onwards)My starter is not looking any more exciting. Just a few little bubbles. I have moved it to a warmer location... Let's see what happens. My kitchen is quite cold.<br />
Sourdolady says:<br />
<span style="color:#ffcc99;">"Repeat Day 4 once daily until - </span><br />
<span style="color:#ffcc99;">the mixture starts to expand and smell yeasty. It is not unusual for the mixture to get very bubbly around Day 3 or 4 and then go completely flat and appear dead. If the mixture does not start to grow again by Day 6, add 1/4 tsp. apple cider vinegar with the daily feeding. This will lower the pH level a bit more and it should wake up the yeast."</span><br />
So I will add some Apple Cider vinegar and hopefully the warmth with help a bit!<br />
I have my fingers crossed.<br />
Also I would say that adding the fenugreek & cumin seeds didn't really help. Also it would be better to crush them in a mortar next time, as they started sprouting in my starter :O ;)Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-42245126341953112752009-01-31T14:20:00.000-08:002013-08-02T22:16:29.233-07:00Bread Lessons - Sourdough Starter: Step-by-Step (Day 5)<span style="color: #cc0000; font-family: courier new; font-size: 180%;"><strong>The First Signs of Life!</strong></span><br />
<br />
Yesterday evening I really noticed that the starter "slurry" was too wet. I added another <span style="color: #cc6600;">quarter cup of flour</span> to it to make the consistency like a pancake batter, before it was like a crepe batter! ;)<br />
<br />
And by the night time I saw the first signs of life... little bubbles!<br />
<br />
This is how it looked this morning:<br />
<a href="http://4.bp.blogspot.com/_5tK8lQDg-50/SYTQD90CPZI/AAAAAAAAANg/EclzgEY0JK4/s1600-h/20090131_1.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5297587828245544338" src="http://4.bp.blogspot.com/_5tK8lQDg-50/SYTQD90CPZI/AAAAAAAAANg/EclzgEY0JK4/s400/20090131_1.JPG" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
<span style="color: #ff6600;">It's alive!!!</span><br />
<br />
IMPORTANT: At this stage it you will get a whiff of it that is so nasty that you might want to toss it down the drain! :O STOP don't do that. Eventually the good guys will win. When the starer is ready it will have more of a fermenty smell, which might repel you too. But you'll get used to it soon.<br />
<br />
<span style="color: red; font-size: 180%;">Day 5</span><br />
Again I saved a 1/4 c of this and discarded the rest.<br />
Added 1/4 c of flour and less than 1/4 of water (to make a panacake like batter.)<br />
<br />
And let it sit again on the kitchen counter for the next 24 hours; stir it a few times.Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-64079006489383122582009-01-30T09:55:00.000-08:002009-01-31T14:20:15.193-08:00Bread Lessons - Sourdough Starter: Step-by-Step (Day 4)No life yet :(<br /><br />Anyway,<br /><br /><br /><br /><span style="font-size:180%;color:#ff0000;">Day 4</span><br /><br />Today I took out <span style="color:#cc6600;">1/4 cup</span> of the previous day's starter out and discarded the rest.<br /><br />Then to this I added <span style="color:#cc6600;">1/4 cup of wholemeal flour</span> and<br /><br /><span style="color:#cc6600;">1/4 cup of water</span> and mixed it up well.<br />Make sure the water is not straight out of the tap (chlorinated!) Use bottled or spring water. Failing that boil some water and let it sit till cool to evaporate all the chlorine away.<br /><br />Hopefully the yeasties will catch on soon....<br /><a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SYM_ay56CMI/AAAAAAAAANQ/b1aNUIxFITI/s1600-h/20090130_2.JPG"><img id="BLOGGER_PHOTO_ID_5297147316291635394" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SYM_ay56CMI/AAAAAAAAANQ/b1aNUIxFITI/s400/20090130_2.JPG" border="0" /></a>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-67137653463551209322009-01-29T14:24:00.000-08:002010-06-02T20:42:15.122-07:00Bread Lessons - Sourdough Starter: Step-by-Step (Day 3)<span style="font-size:180%;color:#ff0000;">Day 3</span><br />
<br />
<span style="color:#cc6600;">2Tbsp wholemeal flour<br />
2 Tbsp OJ<br />
</span>Same thing... Add it to previous day's batter, stir briskly and let it sit at room temperature. Remember to keep stirring whwnever you remember,<br />
<br />
It doesn't look any different today... :(<br />
Hopefully it will start bubbling soon.<br />
<br />
<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SYIs4dRDLQI/AAAAAAAAAMw/fGAsaHYBzl8/s1600-h/20090129_2.JPG"><img id="BLOGGER_PHOTO_ID_5296845460181560578" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SYIs4dRDLQI/AAAAAAAAAMw/fGAsaHYBzl8/s400/20090129_2.JPG" border="0" /></a>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-10827355255340291282009-01-28T16:16:00.001-08:002010-06-02T20:42:26.224-07:00Bread Lessons - Sourdough Starter: Step-by-Step (Day 2)No activity noticed this morning! But that is normal.<br />
<br />
<span style="font-size:180%;color:#ff0000;">Day 2</span><br />
<span style="color:#cc6600;">2Tbsp fresh wholemeal flour<br />
2Tbsp fresh orange juice</span><br />
<br />
Mix it to the previous day's batter. This is how it looked:<br />
Not much different, I know.<br />
<br />
<a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SYD1jB-c2XI/AAAAAAAAAMo/Nl4i76rEtc0/s1600-h/IMG_3916.JPG"><img id="BLOGGER_PHOTO_ID_5296503143962302834" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SYD1jB-c2XI/AAAAAAAAAMo/Nl4i76rEtc0/s400/IMG_3916.JPG" border="0" /></a><br />
<br />
Again, stir briskly this batter at least 3 times a day to beat in as much Oxygen as possible. Keep it at room temperature.Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-13802929323286100122009-01-28T15:01:00.000-08:002010-06-02T20:42:38.965-07:00Bread Lessons - Sourdough Starter: Step-by-Step (Day 1)It's a funny thing... After I bagan compiling these bread tutorial links for my blog, I felt that my own starter had started to look pretty aweful! It didn't perform at all when I used it two days ago!!!! I have tried to revive it the last couple of days (and it actually has come back stronger than ever!) but just to be on the safe side, I started a brand spanking new starter yesterday. I have learnt a lot in the past couple years of sourdough baking and hopefully I will have a bubbling and bursting with life starter in a few days!!!! :D<br />
<br />
I have learnt from various sources that fenugreek seeds and cumin aid in help capture wild the wild yeast! This is what I want to experiment with this time. I am sure it will turn out fine without these seeds too as mine have in the past...<br />
<br />
<span style="font-size:180%;color:#ff0000;">Day 1<br />
</span><br />
<span style="color:#cc6600;">2Tbsp fresh wholemeal flour (I am using spelt)<br />
<br />
2Tbsp fresh orange juice<br />
<br />
1/2 tsp each of fenugreek seeds and cumin seeds. (optional. This is totally experimental!)<br />
</span><br />
Always buy your seeds and spices from the bulk section in the health food depatment if possible, specially for this purpose. The ones pre-packed in jars have been radiated and thus do not contain the much desired wild yeast on their surface.<br />
<br />
Stir this mixture up thouroughly and cover it with some lid or serran wrap but <span style="color:#ff0000;">never an airtight lid!.</span> Let it sit on the kitchen counter at room temperature<br />
<br />
It's very-very important to stir the starter briskly for a minute or two to stir in a lot of oxygen in the dough. Do this at least 3 times a day or as much as you can remember.<br />
<br />
You could just buy freshly milled flour at the health food store and it would work just as well. The wild yeast is on the grains and you just need to provide the right conditons to wake it up.<br />
<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SYDlQKd2vII/AAAAAAAAAMg/-GEj6RoFZVU/s1600-h/IMG_3891.JPG"><img id="BLOGGER_PHOTO_ID_5296485227637947522" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SYDlQKd2vII/AAAAAAAAAMg/-GEj6RoFZVU/s400/IMG_3891.JPG" border="0" /></a><br />
<br />
<br />
<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SYDlP4qsSWI/AAAAAAAAAMY/SjtF1YcAemg/s1600-h/IMG_3889.JPG"><img id="BLOGGER_PHOTO_ID_5296485222859950434" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SYDlP4qsSWI/AAAAAAAAAMY/SjtF1YcAemg/s400/IMG_3889.JPG" border="0" /></a><br />
<br />
Fenugreek seeds left<br />
<br />
Cumin seeds right<br />
<br />
The wild yeast we are trying to cature and utilize will become active when the environment is right. Mixing flour and water will give yo a neutral pH while the yeasts like it a bit on the acid side. That is why we are adding the acidic fruit juice. There are also some other microbes in the flour that like neutral pH. So by adding the orange juice we are making sure that only the desides yeasts and the lactobacillus will thrive. A war between the good and the evil is about to tae place in tha small container and only the strongest will surive. So we want to make sure that the environment is just right for wild yeast to win! The length of time it takes for this to happen varies.Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-69115809719613991032009-01-24T16:26:00.001-08:002010-06-02T20:42:53.639-07:00Bread Lessons - Sourdough Starter<span style="color:#cc6600;">What is this starter / natural levain / natural leaven / wild yeast / sourdough?</span><br />
Leavening itself is the process of "raising" the bread for it to become spongy/soft. This is brought about by CO2 (carbon dioxide) trapped in the dough. Various agents are utilized to generate this CO2 for us.<br />
<br />
<ul><li><span style="color:#ffcc00;">Baking soda/powder</span>. This is just a chemical Na2CO3 (sodium bicarbonate) which when either combined with acid or brought to a certain temperature in your oven starts bubbling by breaking down and producing CO2. This mixed in the dough when baking gets trapped in the dough and expands the dough thus raising it.</li>
<li><span style="color:#ffcc33;">Commercial Yeast</span>. This is the <em>Saccharomyces cerevisiae</em> species of yeast which is cultured and is commonly available in granular form as Active Dry Yeast or Instant Yeast. Also available as Compressed yeast/Cake yeast. This kind of yeast when hydrated gets active and starts to eat the sugar in the flour and starts "farting" CO2! ;) Very desirable farts indeed!!!</li>
<li><span style="color:#ffcc00;">Wild Yeast</span>. A sourdough starter is a stable symbiotic culture of bacteria and yeast present in a mixture of flour and water. The yeasts Candida milleri or Saccharomyces exiguus usually populate sourdough cultures symbiotically with lactobacillus bacteria. The "farts" of the yeast are utilized the same way as above. So, in other words, sourdough refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as opposed to using a commercial yeast.</li>
</ul><br />
<br />
<p><span style="color:#cc6600;">So what is so much better about sourdough?</span></p><p>Sourdough likely originated in Ancient Egyptian times around 1500BC, and was likely the first form of leavening available to bakers. Sourdough remained the usual form of leavening down into the European Middle Ages.</p><p>The symbitic culture of lactobacilli and wild yeasts in the sourdough, give a distinctively tangy or sour taste (hence its name), due mainly to the lactic acid and acetic acid produced by the lactobacilli. I can literally eat sourdough bread all day long and not feel too "breaded out!" It somehow feels gentler on the stomach and guts and healthier compared to if I make bread using commercial yeast. But most importantly it's the taste and the aroma that I love!</p><p>Sourdough bread is made by using a small amount of the starter dough, which contains the yeast culture, and mixing it with new flour and water. A small part of the starter dough is saved for the next batch of baking bread and is fed on flour and water and goes in the fridge to slow down it's consumption of the food on the flour until the next bread baking day (which shouldn't be more than a week away.)</p><p>As long as the starter is fed flour and water daily, the sourdough mixture can stay in room temperature indefinitely and remain healthy and usable. It is not uncommon for a baker's starter to have years of history, from many hundreds of previous batches. As a result, each bakery's sourdough has a distinct taste. The combination of starter, yeast culture and air temperature, humidity, and elevation also makes each batch of sourdough different.</p><p>A fresh culture begins with a mixture of flour and water. Fresh flour naturally contains a wide variety of yeast and bacteria spores. When wheat flour contacts water, naturally-occurring amylase enzymes break down the starch into complex sugars (sucrose and maltose); maltase converts the sugars into glucose and fructose that yeast can metabolize. The lactobacteria feed mostly on the metabolism products from the yeast. The mixture develops a balanced, symbiotic culture after repeated feedings.</p><p>These symbitic starter cultures are very stable due to their ability to prevent colonization by other yeasts and bacteria as a result of their acidity and other anti-bacterial agents. As a result, many sourdough bread varieties tend to be relatively resistant to spoilage and mold.</p><p>The yeast and bacteria in the culture will cause a wheat-based dough, whose gluten has been developed sufficiently to retain gas, to leaven or rise. Obtaining a satisfactory rise from sourdough, however, is more difficult than with packaged yeast, because the lactobacteria almost always outnumber the yeasts by a factor of between 100 and 1000, and the acidity of the bacteria inhibit the yeasts' gas production. The acidic conditions, along with the fact that the bacteria also produce enzymes which break down proteins, result in weaker gluten, and a denser finished product.</p><p>There are several ways to increase the chances of creating a stable culture.</p><ul><li>Always use <span style="color:#33cc00;">freshly</span> ground <span style="color:#33cc00;">whole-grain</span> flour (wheat/rye/spelt) to make the starter.</li>
<li>Use <span style="color:#33cc00;">unclorinated</span> water.</li>
<li>Some people also use water from washing the skins of grapes/plums etc. (due to the wild yeast found on the skins of these fruits.)</li>
<li>I have learnt from various sources that fenugreek seeds and cumin aid in help capture wild the wild yeast! This is what I want to experiment with this time. I am sure it will turn out fine without these seeds too as mine have in the past... </li>
</ul><br />
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Here are some starter tutorials... It will take 6-7 days to get your starter ready and performing! So get going :)<br />
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<a href="http://www.thefreshloaf.com/node/233">Sourdolady's starter</a>: This is the method I followed for making my starter, except that I kept it whole grain/whole wheat throughout and didn't switch to white/All purpose midway through. An excellent tutorial.<br />
It's very-very important to stir the starter briskly for a minute or two to stir in a lot of oxygen in the dough.<br />
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<br />
<a href="http://www.thefreshloaf.com/node/10251/starting-starter-sourdough-101-tutorial">Another great Sourdough starter tutorial</a> using rye, but again I would just keep to 100% whole grains.<br />
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Some more good articles:<br />
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<a href="http://www.thefreshloaf.com/lessons/myfirstsourdough">When Yeasts Attack: A First Experience with Naturally Leavened Bread</a><br />
<a href="http://www.thefreshloaf.com/lessons/moreaboutsourdough">More about Sourdough</a>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-20886937647125971172009-01-24T15:44:00.000-08:002013-08-02T22:20:31.046-07:00Bread Lessons - Baking Bread at Home!Internet and books have been my teachers in a lot of areas of my life, including art and food. I bake 100% whole grain breads, including sourdough(naturally leavened) and straight dough breads (commerial yeast raised.)<br />
<br />
<br />
<span style="color: #cc6600;">"Baking Bread at Home!"</span> Sounds so intimidating... But no, it's sooooo easy, and so effortless once you get a hang of it and get your concepts clear!<br />
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I am putting together this compilation of articles and tutorials to help anyone interested to have good information readily available to them. If anyone local in Prescott, AZ would like to have a hands-on bread class with me, feel free to contact me.<br />
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<a href="http://thefreshloaf.com/">The Fresh Loaf</a> is an excellent resource for learning everything there is to learn about bread baking. There is a very active forum on this site where you can have any doubts cleared right away. "Sign up" on it, they <strong><em>never</em></strong> send any spam!!!<br />
They also have several lessons and Videos which I will be adding a link here on my blog as well.<br />
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<span style="color: #ffcc33;"><span style="color: #cc6600; font-size: 130%;">Books</span> </span><br />
I never bake breads from books anymore. I used to when I got started... They are really good for getting familiar with baking, learning the "physics" & "chemistry" of bread (yes literally!)<br />
But now that I have gotten all that down, all I need is to add whatever I want to my bread. I don't need to look at any recipes. It's like looking up in a cookbook every-time how to make oatmeal!!! ;)<br />
This is the goal of my collection of these bread-threads on my blog, so you can make bread with your eye-closed and it can become a second nature.<br />
Anyhow, I will list some of the good books here. Go to the library and find these books and soak up the theory, not the recipes!!! ;)<br />
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<a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1232843488&sr=8-1" target="blank">The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread</a> (very good book for theory)<br />
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<a href="http://www.amazon.com/Peter-Reinharts-Whole-Grain-Breads/dp/1580087590/ref=pd_bbs_sr_2?ie=UTF8&s=books&qid=1232843488&sr=8-2" target="blank">Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor</a>(good book for theory)<br />
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<a href="http://www.amazon.com/Crust-Crumb-Master-Formulas-Serious/dp/1580088023/ref=pd_bbs_sr_3?ie=UTF8&s=books&qid=1232843488&sr=8-3" target="blank">Crust & Crumb: Master Formulas for Serious Bread Bakers</a> (good recipes if I remember right... good bagels)<br />
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<a href="http://www.amazon.com/Laurels-Kitchen-Bread-Book-Whole-Grain/dp/0812969677/ref=sr_1_1?ie=UTF8&s=books&qid=1232843703&sr=1-1" target="blank">The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking</a> (very good book for whole grain recipes)<br />
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So I suggest find any of the first two form the library if possible and read them like a novel!!!Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0tag:blogger.com,1999:blog-8354168349719617814.post-32894340941729776512009-01-11T17:41:00.000-08:002009-01-11T20:07:02.683-08:00Ghee- how to make at home<div style="width:320px; text-align: center;"><embed type="application/x-shockwave-flash" wmode="transparent" src="http://w178.photobucket.com/pbwidget.swf?pbwurl=http://w178.photobucket.com/albums/w250/Srishti_photos/86b15fbb.pbw" height="240" width="320"></embed></div><br />"Ghee" is clarified butter that is used in India and in some mid eastern countries for cooking.<br /><br />It is made by simmering unsalted butter until all water has boiled off and the milk proteins have settled to the bottom. The result is a clear liquid, hence called clarified butter. The cooked and clarified butter is then decanted or starined out avoiding disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without the need to refrigerate. Just keep it in an air-tight jar.<br /><br />When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and otherfree radicals. These substances lead to a variety of health problems and diseases. On the other hand, ghee has a very high smoke point and doesn't burn or smoke easily during cooking. Because ghee has the more stable saturated bonds (i.e., it lacks double bonds which are easily damaged by heat) it is not as likely to form dangerous free radicals when cooking.<br /><br />Ghee's short chain fatty acids are also metabolized very readily by the body, which would seem to negate concerns of its health effects.<br /><br />***********<br /><br />Ingredient:<br /><br />Unsalted butter.... as much as you want to make ghee out off.<br /><br />I suggest to start with 1 lb (or less.)<br /><br />Put the butter in pot and turn the heat on to med-high. Give it a stir once every couple of minutes after it is done melting.<br /><br />*Butter melting:<br /><a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SWqvbIwNxmI/AAAAAAAAAJY/wPAUE50SCPw/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5290233593041110626" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SWqvbIwNxmI/AAAAAAAAAJY/wPAUE50SCPw/s400/018.JPG" border="0" /></a><br /><br />*Butter boiling. Quite foamy...<br /><a href="http://4.bp.blogspot.com/_5tK8lQDg-50/SWqvbWoGDaI/AAAAAAAAAJg/bDapOZc9Yc8/s1600-h/019.JPG"><img id="BLOGGER_PHOTO_ID_5290233596765146530" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_5tK8lQDg-50/SWqvbWoGDaI/AAAAAAAAAJg/bDapOZc9Yc8/s400/019.JPG" border="0" /></a><br /><br />*The foam is a bit pacified now.<br /><a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SWqvbYblLhI/AAAAAAAAAJo/f95U3xv54jM/s1600-h/020.JPG"><img id="BLOGGER_PHOTO_ID_5290233597249531410" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SWqvbYblLhI/AAAAAAAAAJo/f95U3xv54jM/s400/020.JPG" border="0" /></a><br /><br /><a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SWqvbxwLYdI/AAAAAAAAAJw/bu8BAAbPRKo/s1600-h/021.JPG"><img id="BLOGGER_PHOTO_ID_5290233604046807506" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SWqvbxwLYdI/AAAAAAAAAJw/bu8BAAbPRKo/s400/021.JPG" border="0" /></a><br /><br />*The bubbles are getting finer and thinner now.<br /><a href="http://4.bp.blogspot.com/_5tK8lQDg-50/SWqvnut1RjI/AAAAAAAAAJ4/5M_0wXVOtR8/s1600-h/022.JPG"><img id="BLOGGER_PHOTO_ID_5290233809390093874" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_5tK8lQDg-50/SWqvnut1RjI/AAAAAAAAAJ4/5M_0wXVOtR8/s400/022.JPG" border="0" /></a><br /><br />*(almost done) The milk proteins will seperate. As soon as you see any brown particles floating when you stir it, that mean it is done.<br /><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SWqvoWEf9SI/AAAAAAAAAKA/wyqk7xmC4hQ/s1600-h/023.JPG"><img id="BLOGGER_PHOTO_ID_5290233819954148642" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SWqvoWEf9SI/AAAAAAAAAKA/wyqk7xmC4hQ/s400/023.JPG" border="0" /></a><br /><br />*oops (1 minute overdone) :P<br />Turn the heat off and take it off the hot burner. It will still keep cooking by it's own heat.<br /><br /><a href="http://3.bp.blogspot.com/_5tK8lQDg-50/SWqvo-r7rEI/AAAAAAAAAKI/HHE0uJJ6Jj8/s1600-h/025.JPG"><img id="BLOGGER_PHOTO_ID_5290233830856961090" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_5tK8lQDg-50/SWqvo-r7rEI/AAAAAAAAAKI/HHE0uJJ6Jj8/s400/025.JPG" border="0" /></a><br /><br />* cooled down. See how the tasty milk solids have settled to the bottom! And the clear ghee sits seperately on top.<br /><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SWqvpYPvrvI/AAAAAAAAAKQ/_MttjPPL0og/s1600-h/026.JPG"><img id="BLOGGER_PHOTO_ID_5290233837718056690" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SWqvpYPvrvI/AAAAAAAAAKQ/_MttjPPL0og/s400/026.JPG" border="0" /></a><br /><br />After it is cooled cool to touch, pour the ghee caefully off in a clean glass container. Though don't let it sit and totally get cold in the pot, because it will solidify in the pot and you will hve to melt it again to pour it out.<br /><br />Wait, don't throw that brown/tan colored milk protein away. After you have poured the ghee away, stir in a little bit brown sugar or honey in it and mix it properly. It's the best candy in the world... ummm.............. yum.<br />Use Ghee to cook just about anything you would cook with any egetable oil or butter. Best of all, it doesn't need to stay in the fridge, unless it's severly hot weather! :)Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com1tag:blogger.com,1999:blog-8354168349719617814.post-67210307294119129932009-01-11T15:48:00.000-08:002010-06-02T20:43:38.505-07:00Vanillekipferln (with a healthy twist)Vanillekipferln are Viennese cookies that are crescent shaped. My kids call them "Moon Cookies!" <div><br />
<div>The original (an excellent) recipe calls for while sugar and white flour.</div><br />
<div>I tried these with raw honey and whole grain Kamut flour :) They turned out pretty good so I am sharing them here on the blog:)</div><div></div><br />
<div>1/2 cup blanched almonds ground</div><div>1/2 cup hazelnuts ground</div><div>pinch of salt</div><div>3/4 cups + 2 Tbsp butter cut in small pieces</div><div>2 egg yolks</div><div>1tsp vanilla extract</div><br />
<div>2 1/2 cups flour (plus more, as we will be using honey to sweeten it which being added liquid, will require extra flour) So maybe 3+cups of flour, but start will 2 1/2 c and add more when needed</div><div></div><div>1/2 to 3/4 c honey... more if you want it sweeter...</div><div></div><br />
<a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SWqeEh1XMcI/AAAAAAAAAJA/jOm09qKQZic/s1600-h/0+01.JPG"><img id="BLOGGER_PHOTO_ID_5290214512938922434" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SWqeEh1XMcI/AAAAAAAAAJA/jOm09qKQZic/s400/0+01.JPG" border="0" /></a><br />
<div></div><div>Combine flour, almonds, hazelnuts, honey, salt, butter and egg yols. </div><br />
<div>Knead into a soft dough. Press into a ball and wrap it in plastic bag/wrap or foil and refridgerate for 2 hours.</div><br />
<div></div><div>Preheat the oven to 375F (190C.) Form dough little at a time into pencil thin ropes. Cut ropes into 2-inch pieces and curve them into crescents.</div><br />
<div>Place on a baking sheet and bake them for 10 minutes or until golden. Don't overbake them. These are taken out really light. They will be very fragile and with crumble instantaneously when touched. So let them cool a bit before taking themoff the baking sheet.</div><br />
<div>Traditionally they are tossed in or dusted with vanilla sugar, but they were pretty good as is without adding white sugar on top. Your call!</div><div></div><br />
<div><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SWqeE5w5PCI/AAAAAAAAAJI/DQpp8sSV07U/s1600-h/0+02.JPG"><img id="BLOGGER_PHOTO_ID_5290214519362632738" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SWqeE5w5PCI/AAAAAAAAAJI/DQpp8sSV07U/s400/0+02.JPG" border="0" /></a></div></div>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com1tag:blogger.com,1999:blog-8354168349719617814.post-4151457712931975372009-01-08T20:11:00.000-08:002010-06-02T20:43:55.627-07:00Chinese Brussels Sprouts<a href="http://4.bp.blogspot.com/_5tK8lQDg-50/SWbTfo89vJI/AAAAAAAAAH4/_vsxLKLrxeU/s1600-h/aa+084.jpg"><img id="BLOGGER_PHOTO_ID_5289147352915754130" style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_5tK8lQDg-50/SWbTfo89vJI/AAAAAAAAAH4/_vsxLKLrxeU/s400/aa+084.jpg" border="0" /></a><br />
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<div><p>Umm... I have come to love this vegetable!!!! Never had them until a couple of years ago, and I just LOVE them!</p><p>This is a particularly good way to eat them! I can usually eat a pound of them by myself :P</p><p>Recipe courtesy of "The Best Ever Vegetarian Cookbook" by Nicola Graimes tweaked a little bit by Me.</p>Ingredients:<br />
<p>1 lb brussels sprouts</p><p>1 tsp vegetable oil (sesame/olive) anything that you have</p><p>1Tsp sesame seeds</p><p>2 scallions (spring onions) or one medium sized regular onion <em>sliced</em></p><p>1/2 tsp or more (acco. to taste) <a href="http://srishtifood.blogspot.com/2009/01/chinese-5-spice-powder.html">Chinese 5-spice powder</a></p><div>1Tsp soysauce/tamari</div><br />
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<div></div><br />
<div></div><div>Ok, the most tedious part of the recipe is to trim the stem off the brussels sprouts... So wash them and trim them.</div><br />
<div></div><div>Slice the brussels sprouts finely in a food preocessor (if you don't have one- do it with hand... now this may become more tedious than trimming :O )</div><div></div><br />
<div>Heat oil in a lage wok or pan on med-high heat and add the brussels sprouts and onions/scallions.</div><a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SWbTfSsXXBI/AAAAAAAAAHw/4ILOOuf2sgg/s1600-h/aa+083.jpg"><img id="BLOGGER_PHOTO_ID_5289147346940550162" style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SWbTfSsXXBI/AAAAAAAAAHw/4ILOOuf2sgg/s400/aa+083.jpg" border="0" /></a><br />
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<div>Cook for 3 minutes, stirring briskly not allowing them to brown on bottoms.</div><a href="http://2.bp.blogspot.com/_5tK8lQDg-50/SWbTgMAtHvI/AAAAAAAAAIQ/FJAOEUsRyp8/s1600-h/aa+089.jpg"><img id="BLOGGER_PHOTO_ID_5289147362326683378" style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_5tK8lQDg-50/SWbTgMAtHvI/AAAAAAAAAIQ/FJAOEUsRyp8/s400/aa+089.jpg" border="0" /></a><br />
<div></div><div>Add the spice and soy sauce and keep stirring for another couple minutes until barely tender.</div><br />
<div><em>Sometimes I have had brussels sprouts that were quite tough and required longer cooking time.</em></div><br />
<div></div><br />
<a href="http://1.bp.blogspot.com/_5tK8lQDg-50/SWbTfqLeeGI/AAAAAAAAAIA/cZvJtAAAwn0/s1600-h/aa+086.jpg"><img id="BLOGGER_PHOTO_ID_5289147353245055074" style="MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_5tK8lQDg-50/SWbTfqLeeGI/AAAAAAAAAIA/cZvJtAAAwn0/s400/aa+086.jpg" border="0" /></a><br />
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<div>Serve hot. They are awesome just by themselves, but you can serve them with brown rice or as a side dish.</div><br />
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<div>Yummy!</div></div>Srishtihttp://www.blogger.com/profile/18421812467307878032noreply@blogger.com0