I got into a kick of making non-edible essential oil-based products a few months ago because I wanted to use up some things I already owned (a few bottles of essential oils I liked the scent of but omg it takes forever to use them up and a bottle of vegetable glycerin Sameer had bought before an aborted attempt at DIY soft soap ages ago). I really need to save the recipes I like because I have trouble finding them every time I need to make a new batch.
Lavender Laundry Water
I put this in a little spray bottle and use it for ironing because it's what the maids at Tyersall Park do in Crazy Rich Asians. I iron a lot more now because it smells nice and feels soothing. The scent fades from the clothes before I wear them though, unlike at Tyersall Park where everyone's shirts smell like lavender and being rich and having maids. I just use normal drinking vodka for the alcohol.
Foaming Hand Soap
Simran does not like this soap. Sameer and I prefer it over store-bought varieties. I assume it's the eucalyptus or tea tree scent she dislikes because nothing else in it has a strong scent. Someday, maybe next winter, if I ever actually get close to using up the tiny bottles of essential oils I already have (and mine are just a few random choices from Whole Foods; I can't imagine what collections people who got into MLM oil-selling must have) I want to make evergreen scented soap. I love herby and evergreen scents best, and they are not prominent choices in the cheap soft soap market.
Granite Cleaner
I made this for the first time when we ran out of granite cleaner for the first time in months earlier this year. I use lemon essential oil in place of the grapefruit because it's a citrus scent I have, and I use rosemary essential oil in place of the basil because it's a kitchen herb scent that I have. Give it a shake before you spray each time so the oils mix in a bit. It's smells more like rubbing alcohol than other granite cleaners, at least until the scent quickly fades, but it works well and I can make more for the next few months with the ingredients I already have on hand.
Sunday, March 22, 2020
Wednesday, March 18, 2020
Black Bean Burgers from HNTD
I have a recipe titled "the best black bean burger," but this newer one is actually better AND easier. It's from The How Not to Die Cookbook. I'm copying it here so I don't have to get my cookbook out every time I make a grocery list or make these burgers.
Ingredients
1 cup old-fashioned rolled oats
1/2 cup walnut pieces
1 1/4-inch piece fresh turmeric, grated (or 1/4 tsp ground)
1/2 cup chopped red onion
1/3 cup chopped mushrooms
1 1/2 cups cooked or 1 15-ounce can black beans, well rinsed and drained
2 tbs tahini or almond butter
1 tbs ground flaxseeds
1 tbs nutritional yeast
1 tbs chopped fresh parsley
2 tsp white miso paste
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp Savory Spice Blend
Directions
1) Pulse the oats, walnuts, and other dry ingredients in a food processor until they are finely ground. Add the onion, mushrooms, beans, tahini, and flaxseeds, and pulse until well combined. Add the remaining ingredients and pulse to mix well.
2) Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 tbs at a time. Transfer mixture to a work surface and divide into four equal portions. Shape each into a patty about 1/2-inch thick and transfer to a plate. Refrigerate for 30 minutes.
3) Preheat the oven to 375 degrees F.
4) Line a baking sheet with a silicone mat or parchment paper and arrange the burgers on it. Bake until hot and lightly browned, turning once, about 25 minutes. Serve hot, as desired.
Sunday, March 15, 2020
Things to Bake
This post is for Patty. Jackie said you might like recommendations of things to bake. For her. This is just a list of recipes I've made before and enjoyed eating.
Carrot Cake
I've never made carrot cake before, but Simran and I love carrot cake, so I'm planning to make this one next Friday. The high number of positive reviews indicates it's probably a pretty reliable recipe, which is generally how I choose recipes.
Sourdough Bread
This is the recipe I'm currently using to make sourdough bread. My starter is on day two of five, so I can't vouch for any of this yet personally, but I have high hopes.
Outrageous Chocolate Chip Cookies
Simran and I made these yesterday. They're my go-to chocolate chip cookie because 1) they are delicious, and 2) the inclusion of peanut butter and oats makes them feel easier on my sugar-sensitive body than more buttery, sugary cookies often do. Note: The recipe calls for old-fashioned rolled oats, but they are a better texture if you use quick cooking oats or run old-fashioned rolled oats through a food processor until they are a little bit chopped up (i.e., hit the "pulse" button like 4-6 times).
Blueberry Muffins
One of my two favorite muffin recipes.
Mocha Chocolate Chip Banana Muffins
My other favorite muffin recipe.
Cinnamon Rolls
The mistake I've made before on these (because I've made them many times) is lining my pan with aluminum foil, preventing the surface from getting hot enough to cook the rolls through. Don't do that. The part of the pan the rolls sits on needs to be very very hot so you don't end up with doughy rolls. Also, it's better to err on the side of using too large a pan rather than too small, again so you don't end up with doughy rolls. I also increase the icing by 50% because I'm an adult and no one can stop me.
Downeast Maine Pumpkin Bread
This is my favorite quick bread recipe. You can replace up to half the oil with applesauce and replace up to half the all-purpose flour with whole wheat pastry flour (not normal whole wheat flour -- the pastry part is important for the right texture) if you want to make it a bit healthier without affecting the taste.
Buttermilk Cornbread
I grew up with Jiffy Mix cornbread, which was pretty dry and crumbly, at least at my house. By contrast, this recipe is for a moist, cakey cornbread. Good enough to eat plain, but if you put butter and honey on it (something I got from trying to recreate the experience of eating at Tippins, though in retrospect, I think they just used honey butter there), it's basically a dessert.
Gingerbread Cookies
This is probably my all-time favorite cookie. I also used this recipe to make the walls and roof of a gingerbread house, which turned out much better than anticipated. I increase the spices and sometimes add cream cheese frosting in place of royal icing, but I have never written down my exact changes so I would advise making these according to the original recipe.
French Bread
I'm going to be making this bread this week for making po'boy sandwiches. It's just a basic baguette and great for a variety of sandwiches. I haven't bought eggs in ages, so I'm planning to try out aquafaba (which apparently just means the cooking liquid from chickpeas or the liquid from a can of chickpeas) in place of egg wash. I've also made this without egg wash at all and it's fine, but I did miss the golden sheen a finishing egg wash adds to the crust.
Cheddar Bay Biscuits
A rip off of the biscuits from Red Lobster. I made these because Sameer wanted to try them but had no other reason to visit a Red Lobster.
Cheese Herb Rolls
If you eat these warm from the oven with a pat of butter, they are the best thing ever. They are good later, but they are EXCEPTIONAL warm from the oven.
Pretzel Bread
I'm making pretzel rolls this week to use as sandwich and burger buns.
Scones
I usually omit the raisins and add Craisins and white chocolate chips. Some people have feelings about whether you use salted or unsalted butter (salted yields a cakier scone, while unsalted is flakier) but I've had both turn out fine and use whatever I have. It helps to freeze the butter and then grate it or food process it, or cut it into a tiny cubes and then freeze it for at least fifteen minutes before adding it to the dough. It keeps it from melting while you mix, which is important for the right texture, like with puff pastry.
Chocolate Cake
My go-to chocolate cake.
Black Magic Cake
A rich, mocha sort of cake that I personally like even better than my go-to chocolate cake.
French Macarons
If you want to try something really labor intensive and a bit temperamental, these are great. I rarely make them because they take an enormous amount of sifting and whipping and sitting. The only reason I even bother making them is because they are better than any macarons I've ever had from elsewhere, which had a lot less flavor probably because they were older than mine. Some people say you should let the flavors meld for a day before eating them, but I have found this to be a lie. They are good as fresh as possible. Like tiny clouds made of almonds and sugar. Before making them for the first time, I also watched a video on YouTube to see what the egg whites should look like and how to pipe the batter and what the cookies should look like before they go in the oven (they should have a little bit of a sheen to them from sitting out for a few minutes -- I don't remember which video I watched, but there are tons of videos on making macarons, some from professional chefs) because there is a bit of technique involved. I also totally use a food scale so I can measure by weight for these instead of volume. Not sure how vital that is because I've never done it without.
Carrot Cake
I've never made carrot cake before, but Simran and I love carrot cake, so I'm planning to make this one next Friday. The high number of positive reviews indicates it's probably a pretty reliable recipe, which is generally how I choose recipes.
Sourdough Bread
This is the recipe I'm currently using to make sourdough bread. My starter is on day two of five, so I can't vouch for any of this yet personally, but I have high hopes.
Outrageous Chocolate Chip Cookies
Simran and I made these yesterday. They're my go-to chocolate chip cookie because 1) they are delicious, and 2) the inclusion of peanut butter and oats makes them feel easier on my sugar-sensitive body than more buttery, sugary cookies often do. Note: The recipe calls for old-fashioned rolled oats, but they are a better texture if you use quick cooking oats or run old-fashioned rolled oats through a food processor until they are a little bit chopped up (i.e., hit the "pulse" button like 4-6 times).
Blueberry Muffins
One of my two favorite muffin recipes.
Mocha Chocolate Chip Banana Muffins
My other favorite muffin recipe.
Cinnamon Rolls
The mistake I've made before on these (because I've made them many times) is lining my pan with aluminum foil, preventing the surface from getting hot enough to cook the rolls through. Don't do that. The part of the pan the rolls sits on needs to be very very hot so you don't end up with doughy rolls. Also, it's better to err on the side of using too large a pan rather than too small, again so you don't end up with doughy rolls. I also increase the icing by 50% because I'm an adult and no one can stop me.
Downeast Maine Pumpkin Bread
This is my favorite quick bread recipe. You can replace up to half the oil with applesauce and replace up to half the all-purpose flour with whole wheat pastry flour (not normal whole wheat flour -- the pastry part is important for the right texture) if you want to make it a bit healthier without affecting the taste.
Buttermilk Cornbread
I grew up with Jiffy Mix cornbread, which was pretty dry and crumbly, at least at my house. By contrast, this recipe is for a moist, cakey cornbread. Good enough to eat plain, but if you put butter and honey on it (something I got from trying to recreate the experience of eating at Tippins, though in retrospect, I think they just used honey butter there), it's basically a dessert.
Gingerbread Cookies
This is probably my all-time favorite cookie. I also used this recipe to make the walls and roof of a gingerbread house, which turned out much better than anticipated. I increase the spices and sometimes add cream cheese frosting in place of royal icing, but I have never written down my exact changes so I would advise making these according to the original recipe.
French Bread
I'm going to be making this bread this week for making po'boy sandwiches. It's just a basic baguette and great for a variety of sandwiches. I haven't bought eggs in ages, so I'm planning to try out aquafaba (which apparently just means the cooking liquid from chickpeas or the liquid from a can of chickpeas) in place of egg wash. I've also made this without egg wash at all and it's fine, but I did miss the golden sheen a finishing egg wash adds to the crust.
Cheddar Bay Biscuits
A rip off of the biscuits from Red Lobster. I made these because Sameer wanted to try them but had no other reason to visit a Red Lobster.
Cheese Herb Rolls
If you eat these warm from the oven with a pat of butter, they are the best thing ever. They are good later, but they are EXCEPTIONAL warm from the oven.
Pretzel Bread
I'm making pretzel rolls this week to use as sandwich and burger buns.
Scones
I usually omit the raisins and add Craisins and white chocolate chips. Some people have feelings about whether you use salted or unsalted butter (salted yields a cakier scone, while unsalted is flakier) but I've had both turn out fine and use whatever I have. It helps to freeze the butter and then grate it or food process it, or cut it into a tiny cubes and then freeze it for at least fifteen minutes before adding it to the dough. It keeps it from melting while you mix, which is important for the right texture, like with puff pastry.
Chocolate Cake
My go-to chocolate cake.
Black Magic Cake
A rich, mocha sort of cake that I personally like even better than my go-to chocolate cake.
French Macarons
If you want to try something really labor intensive and a bit temperamental, these are great. I rarely make them because they take an enormous amount of sifting and whipping and sitting. The only reason I even bother making them is because they are better than any macarons I've ever had from elsewhere, which had a lot less flavor probably because they were older than mine. Some people say you should let the flavors meld for a day before eating them, but I have found this to be a lie. They are good as fresh as possible. Like tiny clouds made of almonds and sugar. Before making them for the first time, I also watched a video on YouTube to see what the egg whites should look like and how to pipe the batter and what the cookies should look like before they go in the oven (they should have a little bit of a sheen to them from sitting out for a few minutes -- I don't remember which video I watched, but there are tons of videos on making macarons, some from professional chefs) because there is a bit of technique involved. I also totally use a food scale so I can measure by weight for these instead of volume. Not sure how vital that is because I've never done it without.
Saturday, March 14, 2020
Meal Planning
Here is what I'm making this week, assuming everything is available at the grocery store.
Tofu Provencal and Brown Rice Pilaf and whatever sort of vegetable side I can throw together
This will be Sunday night because I have everything already.
Idli-Sambar
This will be Monday night.
Tofu Po'Boy Sandwiches and Zucchini Cakes and/or Okara "Crab" Cakes
Because I tried making soy milk from scratch and now there's a sizable container of okara (soy bean pulp) in my freezer awaiting use.
Veggie Dogs and Patatas con Alioli and Baked Beans and Asparagus (or other green vegetable)
Tostada Pizza
Black Bean Burgers (How Not to Die Cookbook, pg. 88) and Shaved Brussels Sprouts and Truffle Fries
Garden Pretzel Sandwiches
Carrot Cake
Tofu Provencal and Brown Rice Pilaf and whatever sort of vegetable side I can throw together
This will be Sunday night because I have everything already.
Idli-Sambar
This will be Monday night.
Tofu Po'Boy Sandwiches and Zucchini Cakes and/or Okara "Crab" Cakes
Because I tried making soy milk from scratch and now there's a sizable container of okara (soy bean pulp) in my freezer awaiting use.
Veggie Dogs and Patatas con Alioli and Baked Beans and Asparagus (or other green vegetable)
Tostada Pizza
Black Bean Burgers (How Not to Die Cookbook, pg. 88) and Shaved Brussels Sprouts and Truffle Fries
Garden Pretzel Sandwiches
Carrot Cake
Wednesday, March 11, 2020
Red Chile Pesto
This is my revised recipe for the red chile pesto that goes with the grilled avocado enchiladas. The chipotles in adobo are an estimate because I used three today and it was very spicy, so I would use one to start and see how that is before adding another. I have made this pesto so many ways over the years because I forget to update my recipe and end up just making up a new one as I go. As long as you adjust to taste, it's very forgiving. Sameer always eats it until it's gone.
Ingredients
1/4 cup pine nuts, lightly toasted (I just move them around in a skillet over medium heat for a couple minutes until they start to smell toasty)
2 dried ancho chiles
2 dried guajillo chiles
4 cloves garlic
1 cup cilantro leaves
1/2 tsp salt
juice of 2 limes
2 tbs tomato sauce (I used an open jar of pizza sauce today. I would use marinara or plain tomato puree or whatever I've got already in the fridge.)
1-2 chipotles in adobo
Directions
1) Remove seeds from the chiles and soak the chiles in hot water for an hour.
2) Put all ingredients in a food processor and blend. Adjust to taste If it needs more spice, add another chipotle in adobo. If it's too spicy, add more tomato sauce. If it's bitter or still too spicy after adding more tomato, add sugar 1/2 tsp at a time.
Ingredients
1/4 cup pine nuts, lightly toasted (I just move them around in a skillet over medium heat for a couple minutes until they start to smell toasty)
2 dried ancho chiles
2 dried guajillo chiles
4 cloves garlic
1 cup cilantro leaves
1/2 tsp salt
juice of 2 limes
2 tbs tomato sauce (I used an open jar of pizza sauce today. I would use marinara or plain tomato puree or whatever I've got already in the fridge.)
1-2 chipotles in adobo
Directions
1) Remove seeds from the chiles and soak the chiles in hot water for an hour.
2) Put all ingredients in a food processor and blend. Adjust to taste If it needs more spice, add another chipotle in adobo. If it's too spicy, add more tomato sauce. If it's bitter or still too spicy after adding more tomato, add sugar 1/2 tsp at a time.
Sunday, March 8, 2020
Meal Planning
Time for weekly meal planning. Here is what we have on hand to use up: some half-and-half, a tomato, a couple pounds of russet potatoes, celery, a green bell pepper, about half a red onion, half an avocado, and a bag of shaved brussels sprouts.
Here is what I'm planning to make:
Saag Paneer and Aloo Matar and Basmati Rice and Whole Wheat Naan
The saag will use up some of the half-and-half leftover from tonight's pesto alfredo sauce. The aloo matar will use up at least some of the potatoes as well as some of the frozen peas.
Tofu Provencal and Brown Rice Pilaf and Asparagus and Brussels Sprouts
Curried Tofu Pot Pie
This will use up the tofu cubes leftover in my freezer from making summer rolls last week, as well as some of my stash of frozen peas and some of the celery and carrots and onion in the fridge.
Red Chile Enchiladas and Red Cabbage Slaw
I've discovered that the unsweetened cashew yogurt at my local grocery store (the brand is Forager or Foraged or something like that) substitutes really well for making my yogurt-based homemade ranch dressing vegan, so I'm going to use it in the slaw to make it vegan this week. The enchiladas will use up the corn tortillas currently in my fridge.
Avocado Grilled Enchiladas with Red Chile Pesto and Homecooked Black Beans
I'm not sure if I ever updated the red chile pesto recipe or if I'm going to have to make it up as I go yet again. It's nothing like the original recipe I posted anymore.
Here is what I'm planning to make:
Saag Paneer and Aloo Matar and Basmati Rice and Whole Wheat Naan
The saag will use up some of the half-and-half leftover from tonight's pesto alfredo sauce. The aloo matar will use up at least some of the potatoes as well as some of the frozen peas.
Tofu Provencal and Brown Rice Pilaf and Asparagus and Brussels Sprouts
Curried Tofu Pot Pie
This will use up the tofu cubes leftover in my freezer from making summer rolls last week, as well as some of my stash of frozen peas and some of the celery and carrots and onion in the fridge.
Red Chile Enchiladas and Red Cabbage Slaw
I've discovered that the unsweetened cashew yogurt at my local grocery store (the brand is Forager or Foraged or something like that) substitutes really well for making my yogurt-based homemade ranch dressing vegan, so I'm going to use it in the slaw to make it vegan this week. The enchiladas will use up the corn tortillas currently in my fridge.
Avocado Grilled Enchiladas with Red Chile Pesto and Homecooked Black Beans
I'm not sure if I ever updated the red chile pesto recipe or if I'm going to have to make it up as I go yet again. It's nothing like the original recipe I posted anymore.
Monday, March 2, 2020
Meal Planning
My basil plant needs some serious pruning, so I'm going to incorporate that into this week's meals. I also have a container of vegan pesto that has no expiration date on it, so I want to use it before it becomes questionable. There is also one avocado in my fridge. There isn't a lot of other fresh veg in my house to plan around at the moment. Here is what I'm going to make:
Veggie Summer Rolls
Fresh basil is usually the limiting reagent in this dish, so I'm going to use all my available basil making summer rolls. It's not hot out yet, but it's unseasonably warm this week and it turns out I like this dish any time we have fresh basil. I need to buy more brown rice wrappers. A container of them usually lasts an entire season, so I probably won't need them again for awhile after that.
Hearty Veggie Hoagies
I'm making these sandwiches Tuesday so they are ready to eat as soon as Simran gets home from choir. They will use up a lot of the red bell pepper and cucumber left over from the summer rolls. They will also use some of the pesto.
Garden Pretzel Sandwiches and Truffle Fries
This should leave at least one spare pretzel roll to put into Sim's lunch. It'll also use up the avocado in the fridge. I also noticed there is some pesto mayo already in the fridge, so this will be extra easy. It'll also use up some of the red onion and tomato needed for the hoagies.
Homemade Pizza
Pasta Primavera with Pesto Alfredo
This should use up the remainder of the pesto as well as any remaining cut carrots or red bell pepper from the summer rolls and any red onion leftover from the sandwiches. I have half a box of whole wheat penne in the pantry that I think I'll use on this. I'm going to get Tofurky refrigerated chik'n strips for the protein. This should also use a bit more of the hoard of peas in my freezer. This might be a good Saturday night dinner because it's fairly effortless.
Veggie Summer Rolls
Fresh basil is usually the limiting reagent in this dish, so I'm going to use all my available basil making summer rolls. It's not hot out yet, but it's unseasonably warm this week and it turns out I like this dish any time we have fresh basil. I need to buy more brown rice wrappers. A container of them usually lasts an entire season, so I probably won't need them again for awhile after that.
Hearty Veggie Hoagies
I'm making these sandwiches Tuesday so they are ready to eat as soon as Simran gets home from choir. They will use up a lot of the red bell pepper and cucumber left over from the summer rolls. They will also use some of the pesto.
Garden Pretzel Sandwiches and Truffle Fries
This should leave at least one spare pretzel roll to put into Sim's lunch. It'll also use up the avocado in the fridge. I also noticed there is some pesto mayo already in the fridge, so this will be extra easy. It'll also use up some of the red onion and tomato needed for the hoagies.
Homemade Pizza
Pasta Primavera with Pesto Alfredo
This should use up the remainder of the pesto as well as any remaining cut carrots or red bell pepper from the summer rolls and any red onion leftover from the sandwiches. I have half a box of whole wheat penne in the pantry that I think I'll use on this. I'm going to get Tofurky refrigerated chik'n strips for the protein. This should also use a bit more of the hoard of peas in my freezer. This might be a good Saturday night dinner because it's fairly effortless.
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