Fresh Pasta
Jan 30th, 2010 by Alice

From Alice Enevoldsen

  • 1 2/3 cup all purpose flour
  • about 2/3 cup of water


Mix the ingredients.

Knead for 10 minutes. (Add flour to keep it from sticking. You should end up with a smooth, stretchy dough)

Let sit for 10 minutes, covered.

Divide into eight parts. Roll each part as thin as you can, add flour to keep it from sticking.

Slice into appropriate sized strips. Let dry for 2-3 minutes, then add to boiling water and boil until cooked (~5 minutes, or until they float).

You can also dry them out and keep them for a few days.

I also used this to try making ravioli for the first time. My ravioli fell apart though.

Jason’s Stir-Fry
Jan 21st, 2010 by Alice

From Jason Enevoldsen

  • 6-8 cloves garlic
  • 2-3 cubic inches ginger
  • Enough canola oil to layer the bottom of your pan
  • A few Tbsp Maggi (soy-free, wheat-full “soy” sauce)
  • ¼ cup + 2 Tbsp sake
  • White pepper (optional)
  • 3 pounds stir-fry cut beef (Uwajimaya’s “stir-fry cut” is the best – it is a more Asian-style cut, slightly more fat/marbling, and the physical cut is a different shape: a different angle contributing to the tenderness)
  • 4 total pounds vegetables, pick at least two: (1-2 bulbs) kohlrabi, (2 large) red bell peppers, (2-3 heads) broccoli, (1 head) celery, (4 large) carrots, (7-8 heads) baby bok choi. Use other veggies if they look like they’d taste good.
  • 2-3 Tbsp starch (corn or potato)


Garlic, ginger, canola oil – simmer in a pan, until the garlic starts to turn translucent. Add scallions or Japanese chives and finely ground white pepper (optional). Simmer 5+ minutes (the closer you can get this to singeing without singeing the better, but if you do burn it, throw it out and start over). Add Maggi, turn to low. Let it heat while prepping other stuff.

Raise the heat to 8 (out of 10) and let it get really hot. Add the meat, brown quickly, stirring for 2-3 minutes. Turn back to 5-6, add ¼ cup sake. Stir occasionally. Once it is browned all over, start adding the first vegetable. If it is broccoli, add 2 tablespoons Maggi after it starts to turn softer. Once it is added, start chopping the second vegetable, then add that one – etc till you’ve added all the veggies.  Keep the heat fairly high but don’t burn it – this means you may be changing the heat level often: turn it up to boil off the water, then down so it doesn’t burn.

Vegetable order: Kohlrabi, bell peppers, broccoli, celery, carrots, bok choi (always right at the very end),

In a separate cup mix corn starch (sweeter) or potato starch (less flavor added), 2 tablespoons Maggi, 2 tablespoons sake, 2 tablespoons water. Mix it well – till the starch is dissolved and there are no lumps. Drizzle it into the stir fry while stirring. When it is all added, keep stirring until the juices are the thickness that you want and the liquid has turned clearer and darker (meaning the starch is cooked). You probably want the juices dripping off the spatula somewhat slowly. Turn off the heat as soon as you get to the right consistency, and remove from heat immediately, but stir once a minute for a little while longer to keep the starch from burning.

Some Variations:

Add thai basil (half at the beginning, half with the veggies)

Add 5-10 fresh curry leaves (add at the beginning)

Add 5 thai peppers (leave whole, but bruise and add first)

Sweet Cinnamon Rice
Jan 20th, 2010 by Alice

From Jenn Purnell

  • 2 ½ Tbsp canola oil
  • 4 cloves
  • 4 cardamom pods
  • 4 peppercorns
  • 1 bay leaf
  • 1 onion, sliced
  • 2 cups long-grain rice
  • 1 Tbsp ground coriander
  • ½ tsp ground cinnamon
  • 3 cups beef or chicken broth
  • 1 Tbsp brown sugar


Heat the oil at medium, fry whole spices for a few seconds and add the onion rings. Cook until the onions are light brown. Add the rice and ground spices, cooking for a few minutes.

Add the broth and cook on low for 15 minutes.

Add the brown sugar, stirring quickly, then put the tight lid back on immediately! Cook another 15 minutes, or until the rice is done.

Fruit-Mint Chutney
Jan 19th, 2010 by Alice

From Jenn Purnell

  • 1/3 cup fresh mint
  • 4 Tbsp lemon juice
  • ½ green pepper
  • 1 medium tart apple (peeled, cored, diced)
  • 1 orange, diced


Blender all ingredients.

Yellow Chicken in Red Sauce
Jan 18th, 2010 by Alice

From Jenn Purnell

  • 3 Tbsp tomato sauce
  • 7 Tbsp canola oil
  • 2 Tbsp oat milk
  • 4 chopped cloves of garlic
  • 1 inch cube of ginger, chopped
  • 2 ¼ lbs chicken breasts, cut into bite-size pieces
  • 1 cinnamon stick
  • 2 bay leaves
  • 5 whole cardamom pods
  • 5 whole cloves
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 Tbsp lemon juice
  • ½ green bell pepper, chopped


Mix  tomato sauce, 1 tablespoon canola oil, oat milk, and 1 cup of water. Blend the garlic and ginger with water into a paste.

Heat the oil over medium heat, brown the chicken on all sides, but don’t do it all at once, do it in batches, setting the partly cooked chicken aside. Add all the whole spices to the oil and stir. Add the ginger/garlic paste and the turmeric. Cook, stirring, for a short time. Add the chicken, tomato mixture, salt, pepper, lemon juice, and chopped green pepper. Bring to a boil, cover, and turn down the heat to simmer. Cook for 20+ minutes. Turn up the heat, and cook down to half.

Butternut Squash and Mustard
Jan 17th, 2010 by Alice

From Jenn Purnell

  • 1 ½ lbs butternut squash (or delicate)
  • 6 Tbsp canola oil
  • 2 Tbsp oat milk
  • 3 Tbsp cilantro
  • 1 tsp salt
  • 1 tsp sugar
  • ¾ tsp good dry English mustard (powder)
  • ¾ tsp cumin (ground)
  • 2 tsp lemon juice
  • 5 fenugreek seeds
  • ¼ tsp cumin seeds
  • ½ chopped green bell pepper


Peel, core, and slice up the butternut squash into bite-size pieces. Mix 1 tablespoon canola oil, oat milk, cilantro, salt, sugar, mustard, ground cumin, lemon juice, and 3 tablespoons water.

Heat the oil at medium, add the whole spices, and add the squash less than a minute later. Stir and cook for 5 minutes. Whisk the oat milk mixture and mix into the squash. Add the chopped bell pepper. Cover and reduce heat. Stir every 10 minutes, cooking for 40 minutes.

Apple Appetizer
Jan 16th, 2010 by Alice

From Alice Enevoldsen

  • 4 apples, cored and sliced
  • 1/3 cup olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp white wine vinegar
  • 1 “clove” of a shallot, chopped fine
  • Salt
  • Marjoram
  • Basil
  • Thyme
  • Fresh rosemary (chopped as fine as is easy)
  • Black pepper
  • Kalamata olives – ½ cup?


Mix olive oil, vinegars, and shallot. Set aside.

Spend this time preparing the apples.

Add the spices, and mix it up. Marinade the apples. Let sit, turning as long as you have time for (a couple hours). Room temperature is fine.

Grill, setting aside the remaining marinade. Grill at a low temperature for about 25 minutes, until the apples’ sugars caramelize a little but they’re still firm.

Whiz the leftover marinade up with some kalamata olives. Serve the apples and tapenade together.

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