Wed, 23 Sep 2015
Leftover Stew
I had some carrots, celery and cherry tomatoes that were rapidly heading south, so I whipped up this stew tonight.
Throw the carrots in a big saucepan (I really need a Dutch oven), add a bit of water, crank on high. While that's going, chop up the celery and add. Salt and pepper. When that starts to get soft, throw in the tomatoes. I ended up throwing in a large can of Italian-style peeled tomatoes, half a small jar of capers, some dried parsley, paprika and some nutritional yeast. I chopped up some leftover Quorn turkey log and threw that in. A little more salt. Grate the peel of one lemon over the top, add the juice. Simmer until it thickens.
Serve with some quinoa. Pretty tasty. Would probably work well with baked tofu instead of the Quorn.
Posted at: 23:30 | category: /food/2015 | Link
Mon, 16 Feb 2015
Kefir Cornbread
Tonight's culinary experiment was a success. Last week needing buttermilk for some biscuits but not finding any at the local grocery, I grabbed a quart of kefir — figuring that one slighty fermented milk drink was close enough to another to work out just fine †
Tonight I wanted to make some cornbread, and instead of the cup of milk the recipe called for, I used some kefir instead. The difference was subtle, but pretty good.
For reference, the recipe I used, based off the one cut out of a bag of cornmeal somewhere in The Mists of Time™:
- 1 c. flour
- 1 c. cornmeal
- 1/4 c. sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 beaten egg
- 1/4 c. oil
- 1 c. kefir
Muffin method, 425 deg. F oven for 25 minutes.
† The biscuits turned out just fine too.
Posted at: 21:12 | category: /food/2015 | Link