Archive for February, 2010

Mango Salsa

Posted in Recipes with tags , , , on February 22, 2010 by thekytchnwytch

This recipe doesn’t make a large amount, so if you’re having a party you might want to (at least) double it.

1 1/2 cups chopped fresh mango
1 clove minced garlic
1/2 small jalapeño pepper, seeded and minced
2 teaspoons chopped fresh cilantro
2 Tablespoons honey
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup vinegar
2 Tablespoons fresh lime juice

Combine all ingredients in a food processor or blender. Blend just long enough to chop and mix. Do not pu·rée. Refrigerate at least 2 hours before serving.

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Basic Egg Cookery

Posted in How-To, The Basics, Uncategorized with tags on February 22, 2010 by thekytchnwytch

Sure, we all know how to scramble an egg, but do we know where the fine line is between a “soft-” and “hard-cooked” egg? Below is the text from a 1978 handout created by the American Egg Board.

Soft-Cooked Eggs

Put eggs in saucepan and add enough tap water to come at least 1 inch above eggs. Cover; bring rapidly to just boiling. Turn off heat; if necessary, remove pan from burner to prevent further boiling. Let stand in the hot water 1-4 minutes, depending on desired degree of doneness. Cool eggs promptly in cold water for several seconds to prevent further cooking and to make them easier to handle.

Hard-Cooked Eggs

Put eggs in saucepan and add enough tap water to come at least one inch above eggs. Cover; bring rapidly just to boiling. Turn off heat; if necessary, remove pan from burner to prevent further boiling. Let stand in the hot water for 15 minutes for large eggs – adjust time up or down by approximately 3 minutes for each size larger or smaller. Cool immediately and thoroughly in cold water – shells are easier to remove and it is less likely you will have a dark surface on yolks. To remove shell: crackle is by tapping gently all over. Roll egg between hands to loosen shell; then peel, starting at the large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.

Poached Eggs

Lightly oil a saucepan. Add enough water to make 2 inches deep. (Milk or broth may be used instead of water.) Heat to boiling. Reduce heat to hold temperature at simmering. Break eggs, one at a time, into sauce dish; then slip each egg into water, holding dish close to water’s surface. Simmer 3-5 minutes, depending on degree of doneness desired. When done, remove eggs with a slotted pancake turner or spoon; drain on paper towel and trim edges, if desired.

Baked (Shirred) Eggs

Break and slip 2 eggs into greased individual shallow baking dish or ramekin. Add 1 Tablespoon of milk or light cream, if desired. Season with salt and pepper. Bake in preheated 325°F oven for 12-18 minutes or until desired degree of doneness. Serve in baking dish. Makes 1 serving.

Lentil or Split Pea Sausages

Posted in Recipes with tags , , , on February 16, 2010 by thekytchnwytch

This recipe is vegan, for those of you so inclined.  🙂 Also, this requires using steel cans. So, when you’re finished with that can of green beans, wash it well and save it to make these sausages. It takes more than one can, btw, if you’re making a full recipe.

1 1/2 cups dry lentils or split peas or yellow peas
2 cups cold water
1 cup chopped onion
1 teaspoon oil
2 Tablespoons nutritional yeast flakes or chicken-style or beef-style flavoring
1 Tablespoon low-sodium soy sauce
Garlic, sage, cumin, dill, thyme, paprika to taste
2 1/2 cups boiling water

Blend or grind legumes to make a dry meal. Add the two cups of cold water to the meal and stir well. Sauté the onion in the oil. Add the legumes and remaining ingredients to the onions and cook over medium heat until thick, about 10 to 15 minutes. Pour the mixture into oiled cans and cover with wrap. Store in refrigerator overnight before first use. Remove from the can and slice. Brown in a skillet and it’s ready to serve!

Tofu Cheesecake

Posted in Recipes with tags , , on February 16, 2010 by thekytchnwytch

Yeah, I know, nothing beats “real” cheesecake…but sometimes it’s okay to try new things.  Go ahead…you can do it…

Oh, and this is vegetarian, not vegan. (Some folks believe that honey is non-vegan.)  🙂

Crust:

1 cup ground granola
2 Tablespoons honey
1 Tablespoon water, juice, or lowfat milk

Mix together and press into bottom of baking dish.

Cheese Filling:

2 cups silken tofu
1 Tablespoon vanilla
pinch of salt
4 Tablespoons honey
2 Tablespoons water
1 teaspoon lemon juice

In a blender, mix all ingredients together until smooth, adding milk if needed.  Pour over crust and bake at 350°F for 20 minutes until just lightly browned on top.

When cool, top with favorite thickened fruit topping and chill in the refrigerator until completely cooled.