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Spanish Rice or Stuffed Peppers
Jan 24th, 2016 by Alice

From Debbie Gift

Brown in stock pot:

  • 1½ pounds lean ground beef
  • 2 cloves chopped garlic
  • ½ cup chopped onion (or 1 teaspoon dried onion flakes)
  • Canola or olive oil

Combine & cook:

  • 1 ½ cups white rice
  • 1 ¼ cups water
  • 14 oz can stewed tomatoes
  • Fresh ground black pepper to taste

Mix and set aside for topping:

  • 1-2 cups breadcrumbs
  • 2-4 Tbsp margarine or butter, melted or canola oil

Garnish:

  • Jalapeño peppers

For Stuffed Peppers:

  • 3 large bell peppers
  • 1-2 additional cans of tomato sauce for Stuffed Peppers

Directions:

Add browned meat mixture to rice mixture.

For Spanish Rice:

Place in oven proof baking dish, top with breadcrumbs.

Serve garnished with jalapeño peppers.

For Stuffed Peppers:

Wash, halve and seed 3 large green peppers. Boil for 5 minutes or until just softened. Drain.

Stuff meat/rice mixture into green peppers.

Top with extra cans of tomato sauce and breadcrumb mixture.

Bake at 350°F for 10-20 minutes or until crumbs are browned and or tomato sauce is hot.

Serve garnished with jalapeño peppers.

Salmon Cakes
Jan 24th, 2016 by Alice

From Andrew Telesca

  • 2 lbs smoked salmon (chopped fine)
  • 4 slices white bread (chopped fine)
  • 4 tbsp zesty French dressing (mayonnaise substitute)
  • ½ cup onion (finely grated)
  • 4 tbsp parsley (chopped fine)
  • salt
  • 3 tbsp lemon juice
  • 1 cup flour
  • 4 “eggs” (substitutes of your choice) – used to stick the breading to the cake
  • 1 cup canola oil
  • 3 tsp water
  • 1 ½ cups plain dry bread crumbs (like panko). Could also try wheat germ.

Directions:

Mix salmon with chopped bread, dressing, onion, parsley, lemon juice, salt. Make patties – about ¼ cup each. These didn’t stick together very well on our first go-round. Perhaps add some egg-substitute, or potato starch & water to make them clumpier?

Put the patties in the freezer for 15 minutes (to dry off).

Mix egg substitutes with 1 1/2 tsp canola oil and water. dredge patties in flour, and then egg goop shaking off the excess each time. Then coat in bread crumbs.

Heat oil medium-high until hot but not yet smoking. Cook patties on both sides until medium golden brown. Drain.

Roasted Garlic Sauce
Jan 24th, 2016 by Alice

From Jenn Purnell

  • 3 large onions, chopped up
  • ½+ cup olive oil
  • 3 tablespoons minced garlic
  • ¾ cup tomato paste
  • 1 tablespoon wine vinegar with a touch of brown sugar added
  • Optional: 1 ½ teaspoon hot sauce
  • Optional: ¾ teaspoon crushed red pepper
  • ¾ teaspoon parsley
  • ¾ teaspoon marjoram
  • ¾ teaspoon oregano
  • ¾ teaspoon thyme
  • ¾ teaspoon dried basil leaves
  • 6 (28-ounce) cans whole Italian plum tomatoes.
  • 9 heads roasted garlic, peeled (or 3 heads roasted elephant garlic, peeled)

Directions:

Sauté the onion in the olive oil until soft, then add minced garlic.

Add everything except the tomatoes and roasted garlic.

Squish the tomatoes and add them (including the liquid!). Stir and bring to a boil. Simmer 20 minutes.

Add the roasted garlic, mix. Simmer for 45 minutes.

Rakugan Higashi (Dry Sugar Candies)
Jan 24th, 2016 by Alice

From Alice

  • 30 g wasanbon sugar
  • 2 ml water
  • 20 g mijin-ko (kanbai-ko) flour made from sweet rice
  • Food coloring
  • katakuri-ko (potato starch)

Directions:

Mix water and food coloring. Mix sugar into water and food coloring. Add mijin-ko and mix until the dough holds finger marks.

Dust your molds with katakuri-ko. Fill molds tightly, and tap out onto a plate.

These are dry sugar candies – and go well with the tea ceremony. Shapes of these candies are seasonally linked and generally very specific. Since I only have a few molds, those are what I plan to make.

If you do not have rakugan higashi molds, you can buy candy or chocolate molds at many craft supply stores. They’ll hold you over until you can make a friend in Japan to send you some molds.

Pear Salad
Jan 24th, 2016 by Alice

From Jessica Branom-Zwick

  • 3 lbs spinach (or your preferred quantity)
  • 2 cups dried cranberries
  • 1 small Walla Walla or other onion
  • 2 tasty pears or 4 satsumas (your choice)

Directions:

Chop, toss, and serve.

Panzanella (Bread Salad)
Jan 24th, 2016 by Alice

From Jenn Purnell

  • 3 tablespoons olive oil
  • 6 cups French bread, cut in cubes
  • 2 tomatoes, cut in cubes
  • 1 cucumber, seeds removed, cut in cubes
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ red onion sliced
  • 3 large handfuls fresh basil, chopped
  • 3 tablespoons capers

Vinaigrette:

  • 1 teaspoon chopped garlic
  • ½ teaspoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • ½ cup good olive oil
  • a tiny pinch of salt
  • ¼ teaspoon freshly ground black pepper

Directions:

Sauté bread with oil until browned, mix up the vinaigrette.
Mix everything together. Let sit 30 minutes before serving.

Pan Dulces
Jan 24th, 2016 by Alice

From Alice

  • 1 cup oat milk or milk substitute of your choice
  • 6 tablespoons palm oil, butter, margarine, or other solid fat
  • 1 Tablespoon yeast
  • ⅓ cup granulated sugar
  • 2 “Eggs” (substitute of your choice)
  • 5 cups flour

Topping

  • ½ cup granulated sugar
  • ⅔ cups flour
  • 4 Tablespoons palm oil
  • 2 fake egg yolks
  • food coloring (pink, orange, yellow)

Directions:

Heat the oat milk until it bubbles and remove from heat. Add the palm oil, stir until melted. Add the yeast when it is about the same temperature as tap-hot water. Try not to let the yeast get coated in palm oil.

Add ⅓ cup sugar, fake eggs and 2 cups flour. Add the rest of the flour a little at a time, mixing thoroughly. Knead until smooth, about 8 minutes. Put dough in an oiled, warm bowl. Cover and let rise until doubled in size (1 hour).

Divide the dough into 16 equal pieces. Form into flat ovals on a lined cookie sheet. Cover with a damp cloth and let rise until doubled again (40 minutes).

Topping: mix ½  cup sugar, ⅔ cup flour, and palm oil until you get crumbs. Mix coloring with the fake egg, then add to the crumbs. Roll into 16 ovals about the same size as the top of the buns. Place a topping oval on each bun, and press very lightly into place. Do not press hard enough to collapse your buns!

Cut patterns into the oval topping – spiral shapes, criss-crosses, etc.

Bake at 350°F for 15 to 20 minutes, or until sugar topping is almost browned.

Onigiri
Jan 24th, 2016 by Alice

From Alice

  • 2 ¼ cups white, short-grain, Japanese rice (or medium-grain California rice).
  • rice wine vinegar
  • ¼ lb sashimi-grade salmon

Directions:

Broil the salmon until justflaking.

Cook the rice. Add rice vinegar until the flavor of the rice is right–like sushi rice. This should be ¼ to ½ cups of rice wine vinegar.

Make tightly-squished balls of rice with bits of salmon hidden in the middle. Using an onigiri mold makes this easy.

You can put other things in the middles too!

Mustard-Coated Roast Lamb
Jan 24th, 2016 by Alice

From Andrew Telesca

  • ¼ Cup Dijon mustard
  • 1 Tbsp Maggi or soy sauce
  • 1 ½ Tsp Rosemary
  • ½ Tsp Ground ginger
  • ½ Tsp Sugar
  • ½ Tsp Pepper
  • 5-7 Lbs Leg of free-range lamb
  • 2 Cloves Garlic, sliced

Directions:

Preheat oven to 350°F.

Combine everything except lamb and garlic.

Insert garlic into small cuts you make in the lamb, coat it with the mustard mixture.

Roast until done.

Mitarashi Dango (or, Seattle Dango)
Jan 24th, 2016 by Alice

From Alice

  • 200 g joshin-ko (rice flour)
  • 30 g mochi-ko (mochi rice flour)
  • 20 g granulated white sugar
  • 320 ml tap-hot water

Sauce

  • 1 ⅓ Tablespoons Maggi (or soy sauce)
  • 50 g granulated sugar
  • 1 teaspoon sake
  • 60 ml water
  • 1 Tablespoon katakuri-ko (potato starch)
  • 1 tablespoon water

Directions:

Combine sauce ingredients (except katakuri ko) in a saucepan. Heat. Add katakuri-ko to 1 tablespoon of water. Add katakuri-ko mixture to sauce. Remove from heat as soon as the katakuri-ko is mixed in. Set aside.

Mix dry ingredients in a glass bowl. Add water a bit at a time, while stirring. Mix thoroughly.
Put into a microwave at 600 watts for 2 minutes. On our microwave (1500 watts) this is setting 4 of 10.

Mix with a wooden spoon as best you can. Repeat until it is so stiff that you can cut it with a knife and it stays in place. You should start microwaving it 1 minute at a time as you get close to this point. It will be a little bouncy/springy.

Wrap in a cool, damp cloth and knead for 2-3 minutes. Rinse your hands often in cool water – the dough is very hot.

Split into 6 parts. Roll each into a 16 cm long sausage. Keep wetting your hands so they don’t stick to the dough. Cut each roll into 8 equal pieces. (“Marume naosu hitsuyou wa nai” – you don’t have to make sure they are all perfectly round. How nice.)

Skewer 4 onto each skewer and roast. “Kirei ni yakeru” – roast until they look pretty.

We roasted them on the oiled rack from a toaster oven positioned over a stovetop burner set on high.

This is very much like roasting marshmallows – you want a nice crusty (though not completely browned) layer on the outside.

Set on a plate, drizzle with sauce. Eat as soon as they’re not too hot for your tongue.

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