Prep: 20min Cook: 35min Total: 55min
- 1/3 cup unbleached all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 onion, cut into thin wedges
- 4 cups beef broth
- 3 large potatoes, cubed
- 1 teaspoon dried oregano
- 1/2 bunch broccoli, broken into small florets (about 4 cups)
- 1/4 cup (2 ounces) grated Parmesan cheese
- In a resealable plastic bag, combine the flour, garlic powder, pepper, and salt. Add the beef, seal the bag, and toss to coat well.
- Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring occasionally, for 5 minutes, or until browned. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft.
- Add the broth, potatoes, and oregano. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the broccoli and cook for 5 minutes, or until the broccoli is tender-crisp.
- Sprinkle with the cheese.
- 4 cups sugar
- 2 1/2 cups water
- 1 cup vinegar
- handful of fresh mint
Dissolve the sugar in the water. (Yes, four cups of sugar _will_ dissolve in two and a half cups of water.) Bring to a boil. Add vinegar. Turn down to a simmer; let simmer for about twenty to thirty minutes. Remover from heat. Toss in mint leaves. Let cool. When it is completely cool, remove the mint leaves and bottle the syrup. To drink, mix syrup with water to taste (for most people, one part of syrup to anywhere between five and ten parts of water).
Make fluffy pancakes: Combine 4.5 ounces (1 cup) all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk together 1 cup light coconut milk, 1½ tablespoons canola oil, and 1 egg; combine with dry ingredients. Cook as usual for pancakes. Yield: 4 servings.
FYI: no oil needed in the pan.
Makes about 21 balls
1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste
Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.
Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).
Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.
Originally found at http://chowvegan.com/2009/01/06/baked-falafel/
1 cup unbleached all purpose flour
1+1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 cup runny soy yogurt
5 ounces vanilla soy yogurt (I find Stonyfield‘s O’Soy to be the richest)
3/4 cup soy milk
oil for the pan
Preheat an oiled griddle or pan with a low flame – only high enough to make the oil look just a bit runny after a minute. Meanwhile, in one bowl, whisk the dry ingredients until well combined. In another bowl, combine the soy yogurt and soy milk. Then, mix the soy liquid into the flour mixture, stirring just until there isn’t any unmoistened flour remaining – anymore and you’ll work the gluten in the flour into giving you a chewy pancake. The batter will be thick, so it’ll puff up very nicely when cooked.
When a flick of water off your finger sizzles, the pan is ready. For each pancake, scoop one quarter of the thick batter onto the pan or griddle, quickly spread it around into a round pancake shape, and leave it to rise. It’ll puff. After a few minutes, bubbles will come to the top. As the bubbles come, the top will start to look dryer. The bottom should be nicely browning; take a peek with a spatula. When the bottom is golden, flip the pancake. If it’s too dark, your heat is to high. If after several minutes, bubbles aren’t forming, the top looks wet and the bottom remains white, the heat is too low. Cook the other side until it’s golden, too.
Serve with warm maple syrup and dust by knocking a sieve of powdered sugar against your hand.
Original (unmodified) recipe from http://gapersblock.com/drivethru/2007/04/13/yogurt_pancakes_1/
- 2 cup flour
- 4 t baking powder
- 1/2 t salt
- 1/2 t cream of tarter
- 2 t sugar
- 1/2 cup shortening
- 2/3 cup milk or cream
Mix dry ingredients together. Cut in shortening until coarse crumbs. Stir in milk all at once. Knead for 30 sec-
onds (as little as possible). Roll out, cut.
Can brush melted butter on tops before baking.
Bake 450 ° for 10-12 minutes.
from Weasel Cooks 2007
Not sure what to call this – it’s yummy, though that’s for sure!!
Combine pork with
diced red onion
chopped green onion or shallots
sliced ginger and garlic
ground white pepper
Stuff in bitter gourd or roll in Asian cabbage or kale (e.g., bok choy, others with mid-rib removed from each leaf); steam.
Found in a comment on ChowHound: http://chowhound.chow.com/topics/362171#2209115
- 1 bag of plain pork rinds, slightly crushed
- 1 egg beaten
- 1/2 can chicken broth
- 1/2 cup onion diced
- 2-3 stalks of celery, diced
- sage to taste, about 1 tsp or more
- 2-4 tbsp butter
- 2 tbsp dried parsley
Cook the onions and celery in butter. Cool a bit and add sage. Toss this with the egg and add to the pork rinds. Add up to 1/2 can of broth, to desired consistancy. (I use it all, it will be absorbed)
Bake as for regular stuffing, in a casserole or in the bird. Tastes and looks like the real thing.
Carbs = 10.5 grams for the whole recipe
from: http://answers.yahoo.com/activity?show=b3mYIcJuaa on http://answers.yahoo.com/question/index?qid=20081007073912AAoxCcI