12 Regular or 48 miniature -muffins 2 tb Coarsely chopped, Peeled fresh ginger root 1 Or 2 lemons, well scrubbed -and Patted dry 1/2 c (1 stick) butter, at room Temperature 1 c Granulated sugar 2 lg Eggs 1 ts Baking soda 1 c Plain yogurt or buttermilk 2 c All-purpose flour 1/4 c Freshly squeezed lemon juice 2 tb Granulated sugar Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, re
Science is nothing but trained and organized common sense, differing from the latter only as a veteran may differ from a raw recruit and its methods differ from those of common sense only as far as the guardsmans cut and thrust differ from the manner in which a savage wields his club. — Thomas Huxley
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Posted on on March 15th, 2010 in
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Vegetarian Tamales
2 to 3 tablespoons canola or vegetable oil
1/2 cup onion, minced
1 teaspoon garlic, minced
3/4 cup frozen edamame, thawed, shelled (whole green soybeans)
3/4 cup frozen corn, thawed
2/3 cup zucchini, grated
1/4 cup red bell pepper, finely chopped, roasted, from a jar
Salt and black pepper, freshly ground, to taste
1/2 teaspoon oregano
1 teaspoon parsley, dried
1/4 teaspoon New Mexico chili powder, dried, or more, to taste
1/2 teaspoon ground cumin, or more, to taste
Masa Harina, mixed according to package directions,
enough for about 2 dozen tamales
1 package dry corn husks, soaked in hot water for about 10-15 minutes
Filling: In a nonstick skillet or saut? pan, heat canola or vegetable oil over medium heat. When hot, add onion and garlic and saut? for 2 to 3 minutes.
Add thawed, shelled edamame and cook for about 5 minutes.
Add the corn, zucchini, roasted red bell pepper, salt, pepper, oregano, parsley, chili powder and cumin. Saut? about another 5 minutes, until zucchini is tender and flavors have blended. Adjust salt, chili powder and cumin to taste. Remove from heat and let cool.
Makes about 2 cups of filling, enough for about 2 dozen tamales.
Meanwhile, make masa according to package directions, using vegetable shortening in place of lard.
To assemble: Hold a soaked, pliable corn husk in one hand, ridge side down. Spread about 2 tablespoons of masa dough over 1/3 of the smooth side of the husk, but not to edges. Fill with about 1 tablespoon of filling down the middle of the masa. Fold the husk together lengthwise so the masa covers the filling, then fold the bottom (narrow side) of the husk up, and roll the remainder like a burrito. Leave the wide edge (top) open. You will have what looks like a small burrito with one end exposed. Stand the tamales on end, sealed end down, in a deep pot with a steamer basket (a pasta cooker with a lift-out insert works well). Cover and steam for about 90 minutes, or until masa is cooked through.
I wish I would have a real tragic love affair and get so bummed out that Id just quit my job and become a bum for a few years, because I was thinking about doing that anyway. — Jack Handey Deep Thoughts
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Posted on on March 14th, 2010 in
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Scrambled Tofu
1 tablespoon olive or canola oil
1 large onion, peeled and coarsely chopped
2 large garlic cloves, peeled and finely chopped
6 scallions (white and green parts kept separate, thinly sliced
1/4 pound mushrooms, thinly sliced
1 small red bell pepper, seeded and diced
1 pound silken or soft tofu, drained and mashed or crumbled*
1/2 teaspoon dried leaf oregano
1/4 teaspoon turmeric (optional)
1/4 cup finely chopped pitted green olives
1 sheet nori sea vegetable, finely shredded (optional)
Tamari or soy sauce, to taste
Freshly-ground black pepper
Hot sauce (optional)
* Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.
NOTE: Turmeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.
In a large skillet or wok, heat the oil and saut? the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano and turmeric (if using), and continue to saut? over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.
It requires a very unusual mind to undertake the analysis of the obvious. — Alfred North Whitehead
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Posted on on March 13th, 2010 in
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1 lb Spinach, fresh or thawed 3 Tomatoes, chopped 1 Onion, large and chopped 1/4 ts Turmeric 1 tb Ginger, fresh and chopped 2 Green chilies (optional) 1 c Water 5 tb Butter/Oleo 1 pn Salt 1 tb Lemon juice Place spinach, tomatoes, onions, turmeric, ginger and chilies in a saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat. Remove from heat and cool. Blend in an electric blender to a creamy consistency. Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste. Cook for 5 mins over low heat. Add lemon juice and serve.
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When good men die their goodness does not perish, But lives though they are gone. As for the bad, All that was theirs dies and is buried with them. — Euripides
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Posted on on March 8th, 2010 in
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4 c All Bran 2 c 100% Bran Cereal 1 ts Salt 2 c Boiling Water 1 qt Buttermilk 1 c Liquid Shortening 3 c White Sugar 4 x Eggs 5 c Flour 5 ts Baking Soda 1) Combine all bran, bran cereal, salt, boiling water and buttermilk and let stand until luke-warm. 2) Cream shortening and sugar and then add eggs. Stir into cool bran mixture. Add flour and baking soda into the wet bran mixture. Do not overstir. 3) Spoon into muffin tins and bake at 350 F for 20 minutes. Then check until done. Hints: ===== Add grated carrots, nuts, apples, spices, oranges, raisins or dates as desired. Typed for you by Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120
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I have no plans, and no plans to plan. — Mario M Cuomo
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Posted on on March 3rd, 2010 in
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1 Garlic clove 1 Carrot 1 Onion 4 Celery stalks 2 tb Fresh Italian parsley 1 pn Fresh rosemary 1 pn Fresh sage 6 c Water 1/4 c Tamari or soy sauce 4 oz Tempeh 1/4 c Unbleached all-purpose flour 2 tb Vegetable oil 2 tb Olive oil 1/4 lb Oyster mushrooms 1 ts Lemon juice 1/2 ts Whole grain mustard 1 tb Chives, chopped Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard teh waste. Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and dust it in the flour. Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan. Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute. Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately. Serves 2 to 4 Preparation Time: 1 hour Cooking Time: 2 hours * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias
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Only when we are no longer afraid do we begin to live… — Dorothy Thompson
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Posted on on March 2nd, 2010 in
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1 1/2 c AM Toasted Garbanzo Flour 1 c Water 1 md Onion; chopped finely 1/2 c AM Oat Flakes 1/2 c Ground pecans or other nuts 1 tb Parsley 1 ts Savory 1 ts Sea salt (optional) Mix the flour and water. Let sit while preparing remaining ingredients. Mix all well. When mixture is quite thick shape into patties. Fry lightly on both sides. Flatten patties fairly thin while cooking. Delicious when fried in toasted sesame oil. Source: Arrowhead Mills “Recipes for Special Dietary Needs” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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Whose life is it anyway — Brian Clark
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Posted on on March 2nd, 2010 in
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Tofu Tahini Spread
1 (3/4 pound) cake firm tofu
2 tablespoons tahini
1 tablespoon miso
1 to 2 teaspoons soy sauce
2 scallions (green onions), minced
1 carrot, grated
Pepper, to taste
Blend the tofu with the tahini, miso, and 1 teaspoon of the soy sauce in a blender or food processor. Stir in the scallions and carrots into the tofu mixture. Add pepper and more soy sauce to taste.
Yields 2 cups.
Discouragement is simply the despair of wounded self-love. — Francois de Fenelon
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Posted on on March 2nd, 2010 in
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