Pot Sticker Miso Soup

I was looking for something quick and hearty for a cold, snowy, winter night.  Then I remembered my PDQ cookbook. I picked one up for Justin in 2007.  He was eating vegetarian and these were super easy.  I tried out a few recipes and it was so good I got one for myself.

From:  The PDQ (Pretty Darn Quick) Vegetarian Cookbook
By:  Donna Klein

Makes 4 servings
Vegan

"Miso is a fermented soy paste that is used frequently in Japanese cooking to flavor and thicken soups and sauces.  While just 1 tablespoon of miso contains 2 grams of protein and 1 gram of dietary fiber, it also contains about 800 milligrams of sodium.  If you are watching your salt intake, use the lesser amount in the recipe.  Vegetarian pot stickers, a ravioli-like Asian pasta, are typically filled with a combination of cabbage, carrots, and radishes.  Both miso and pot stickers can be found in Asian markets as well as specialty and health food stores; I got mine at Trader Joe's."

• 2 1/2 cups water (*I used whatever vegetable broth I have on hand)
• 1 14-ounce can low sodium vegetable broth
• 1 teaspoon freeze-dried chopped chives
• 8 ounces frozen vegetarian pot stickers
• 1/2 cup canned straw mushrooms, drained (optional) (*I love these.)
• 1 1/2 to 2 tablespoons miso, preferably the brown variety, mixed with 2 tablespoons water
• 1 teaspoon toasted dark sesame oil

In a medium stockpot, bring the water, broth, and chives to a boil over medium-high heat.  Add the pot stickers and mushrooms; stir and return to a boil. Reduce the heat to medium and cook until pot stickers are softened but still firm to the bite, about 3 minutes, stirring occasionally.  Remove from heat and add the miso mixture and sesame oil, stirring well to combine.  (If not serving immediately, keep warm over low heat, but do not allow the mixture to boil.) Serve hot.

Nutritional info:  Calories 135, Protein 9 grams, Total Fat 2 grams, Saturated Fat 0 grams, Cholesterol 0 grams, Carbs 21 grams, Dietary Fiber 2 grams, Sodium  629 milligrams

Variations:

1. Miso Noodle Soup-- Substitute 2 to 3 ounces somen noodles, broken in half, for the pot stickers.
2. Miso Soup-- Omit the pot stickers and mushrooms.  After the broth mixture comes to a boil, remove from heat and stir in the miso mixture and sesame oil.  Serve hot.

My note:  I use low-sodium miso.  It still has plenty of of sodium.  I like to serve it with some sort of thick crusty bread or biscuits--though that isn't very Asian.  It's best to use it all up at once.  Trader Joe's pot stickers come in a 16 ounce package.  That makes a lot of soup.  The pot stickers get a bit droopy on the second day, but the flavor is even richer as the miso has time to blend and mellow.

Miso Pot Sticker Soup

*My note.

Chana Saag

From:  Everyday Happy Herbivore
By:  Lindsay S. Nixon

I really love this cookbook.  Some things that I thought I'd never eat as a vegetarian are very tasty and filling.  Nixon uses no fat (except in what she calls occasional "cheater" recipes).  She is vegan.  I cheat sometimes and eat eggs and cheese and other "bad boys".  This is one of the most recent attempts from her book.  I'm posting this for my son and his wife who are really trying to eating healthy.  I served mine with the tofu yogurt and brown rice, cooked in my rice maker.

Serves 2

"Saag is a traditional North Indian spinach dish that is usually served as a side.  Here I've made saag into a meal on its own by pairing it with hearty chickpeas (chana).  For a complete meal, serve with cooked brown rice, whole-wheat roti, or naan."

• 1 small onion diced
• 4 gloves garlic minced
• 1 inch piece fresh ginger minced
• 1/4 cup tomato sauce
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1/8 teaspoon ground cardamom (optional)
• 1 15-ounce can chickpeas drained and rinsed
• 3/4 teaspoon mild yellow curry powder
• 6 cups baby spinach rinsed and drained
• salt and pepper to taste
• Tofu Yogurt (Recipe to follow)

1. Line a large pot with a thin layer of water and bring to a boil.
2. Add onion, garlic, and fresh ginger.
3. Continue to cook over high heat until onion starts to become translucent, about 3 minutes.
4. Add tomato sauce, coriander, cumin, garam masala, turmeric, and cardamom.
5. Stir to coat the onion mixture.  Add a splash of water if necessary--you want there to be a good bit of sauce.
6. Add chickpeas and mix again.
7. Reduce heat to low and cook, stirring to cat the chickpeas for a minute or so.
8. Mix in curry powder, stirring to combine.
9. Add another splash of water, if necessary, and the spinach.  Stir the spinach around until it turns dark green and wilty.
10. Add salt and pepper to tast and serve with a dollop of tofu yogurt if desired.

Chef's Note:  Add cayenne with other spices if you like heat.

Chef's Note 2:  2 teaspoons ground ginger may be substituted for fresh.  Add with other spices during cooking.

Nutritional Information:  493 calories, 0.4 grams fat, 15.9 grams carbohydrates, 1.9 grams fiber, 9.6 grams sugars, 2.5 grams protein

Chana Saag

Tofu Yogurt

• 1 12-ounce package Mori-Nu tofu (any firmness)
• 1 cold banana
• 2 tablespoons nondairy milk
• 2 tablespoons lemon juice
• 2 tablespoons sweetener (agave) (optional)

1. Combine tofu, banana, nondairy milk, and lemon juice in a blender or food processor and whiz until smooth and creamy.
2. Taste, adding sweetener such as maple syrup or agave. (I didn't use sweetener--it was already sweet enough with the banana.)

Chef's Note:  Add fresh or frozen fruit (such as strawberries or blueberries), 1/4 cup at a time, for fruit-flavored yogurts.

Chef's Note 2:  Bananas turn brown when they oxidize, meaning the yogurt will turn brown if you make it ahead and leave it in the fridge.  It hasn't gone bad, it just doesn't look as pretty.  If you do a fruit flavor, you don't usually notice the color change. You can also blend without the banana and add it later, right before serving.

Chef's Note 3:  Probiotics can be purchased at health food stores and added to homemade yogurts.

Nutritional Info:  128 calories, 1.4 grams fat, 17.3 grams carbs 1.6 grams fiber, 9.1 grams sugars, 13.4 grams protein--for the unsweetened,

192 calories, 1.4 grams fat, 34.6 carbs, 1.6 grams fiber, 26.3 grams sugars, 13.5 grams protein--for the sweetened.

DILYLOPR'S note:  This yogurt recipe makes a lot!  It's very good, but I couldn't use it up fast enough--so plan ahead and use it in another recipe so as not to waste it.

Corn Bread Coffee Cake

This recipe came from my neighbor, Texanna Dutrow, when I lived on Rock Creek Drive in Frederick, Maryland.  I can't even remember when I started making it, but it's been a family favorite since Texanna gave it to me.  Carrie included it in her Family Cookbook under the title Quick Coffee Cake.

I've altered a few things over the years, but the texture and flavor have only improved, I think.

Enjoy.

Corn Bread Coffee

Cinnamon Topping

• 2/3 cup firmly packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 3 tablespoons butter margarine melted

Batter

• 1 cup yellow corn meal
• 1 cup all-purpose flour (I use whole wheat white flour)
• 1/2 cup white sugar (I use raw, unprocessed sugar)
• 1 tablespoon baking powder
• 1 cup milk (I use Silk, a soy milk substitute.)
• 1/2 cup vegetable oil
• 1 beaten egg (You can use an egg replacer, but I like  how the yoke brings out the golden color of the corn meal).

1. Heat oven to 375 degrees.
2. For topping, combine brown sugar, flour, cinnamon, butter, and set aside.  I use a fork and stir until mixture is crumbly.
3. For batter, mix together corn meal, flour, sugar,  and baking powder.  Add oil, milk, and egg; stir only until dry ingredients are moistened.  Pour half of batter into greased 8" square pan.  Sprinkle with half of cinnamon topping.  Top with remaining batter and sprinkle with the rest of the topping.
4. Bake for 25-30 minutes.

Snow Day Cooking

Peanut Butter Chocolate Chip Dough Bites

I found myself home for a much-needed snow day wondering what I could make that would satisfy a sweet tooth and not be a diet destroyer.  Low and behold, I found this posted on Facebook.  I don't even know who posted it, but I copied it to my timeline.

I've made a slight change, in that I used an entire can of chickpeas.  The cookies were delicious.  I can attest, because I ate almost the entire batch.  CAUTION:  You may want to double.

Makes 20 (I could fit them on one cookie sheet.)
Heat oven to 350 degrees
Bake about 10 minutes.

• 15 oz. can chickpeas (garbanzo beans) drained, rinsed, and patted dry with paper towels.  The recipe called for 1 and 1/4 cups which left about two tablespoons of beans.  I just used the whole can.
• 2 teaspoons of vanilla extract
• 1/2 cup plus 2 tablespoons natural peanut butter.  Recipe says if you use processed peanut butter you will end up with a gloppy mess.
• 1/4 cup honey or agave
• 1 teaspoon baking powder
• pinch of salt (optional)  If you're are using chickpeas with salt, not necessary.
• 1/2 cup chocolate chips

1. Combine all ingredients except chocolate chips in food processor.  Process until smooth, being sure to scrape sides as needed.
2. Mixture will be very stiff.  You can remove bowl from processor and stir in chocolate chips or process a few times.  Not too much or  you'll chop up your chips.
3. If you have kitchen gloves, they come in handy now.  I used latex gloves, got them slightly wet and shaped into 20 walnut size balls.  Recipe says wet hands and shape into 1 1/2 inch balls.  It should make 14 like that. Mine were perfectly big enough.
4. Place on a piece of parchment paper on a cookie sheet so that sides do not touch with a little room for expansion.
5. You can flatten if you like, so that they look more cookie like.  I put a piece of saran wrap over the cookies and used a glass bottom to flatten down a bit.  No mess!
6. Cookies do not rise much and taste a bit like cookie dough when finished.
7. Allow to cool on cookie sheet. 
8. You can store in an airtight container in the fridge.

Fresh from the oven.

Gluten-Free Chickpea Biscuits and Gravy

If you love sausage biscuits and gravy, you'll love this recipe.  No guilt, only good.

Serves 8

Biscuits

• 1 cup white rice flour, plus more for dusting work surface
• 1/2 cup chickpea flour
• 1/2 cup potato starch
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon baking soda
• 2 ounces (1/2 stick) butter or trans-fat-free margarine, cut into small pieces--I use Earth Balance margarine
• 3/4 cup fat-free buttermilk--I use Kefir, but soy or almond milk with vinegar works well too

Gravy

• 1 1/2 cups dried chickpeas cooked according to package directions OR 1-15 ounce can chickpeas drained and rinsed--I use canned
• 2 1/2 teaspoon paprika
• 2 teaspoon poultry seasoning
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 2 tablespoons vegetable oil
• 4 tablespoons butter or trans-fat free margarine
• 1/4 cup potato starch
• 1/4 cup chickpea flour
• 4 cups fat-free milk, warmed--I use soy milk

1. To make biscuits:  preheat oven to 375 degrees.  Coat large baking sheet with cooking spray.
2. Whisk together rice flour, chickpeas flour, potato starch, sugar, baking powder, salt, and baking soda in large bowl. Cut butter into flour mixture with pastry blender or two knives until no large pieces remain (it should look like you're making pie crust).  Stir in buttermilk.
3. Pat dough into flat 1-inch-thick disk on rice flour-dusted work surface.  Cut dough into 16 rounds (or rectangles with knife).  Place on baking sheet and back 12 to 15 minutes, or until golden brown on top.
4. To make gravy: Pulse chickpeas, paprika, poultry seasoning, onion powder, salt, pepper and cayenne in food processor 8 times, or until crumbly.
5. Heat oil i skillet over medium-high heat.  Add chickpea mixture, and saute' 3 to 5 minutes, or until fragrant and crisp.  Transfer to plate.
6. Add butter to skillet, and melt over medium heat.  Whisk in potato starch and chickpea flour, and cook 1 to 2 minutes.  Gradually whisk in milk, and cook 3 to 5 minutes, or until sauce is thickened whisking constantly.  Stir in chickpea mixture.  Season with salt and pepper if desired.
7. To serve:  Place 2 biscuits on each plate.  Ladle 1/4 cup gravy over top (or more if desired).

Nutritional Information:

397 calories; 11 g protein; 17 g total fat (8 g saturated fat); 54 g carbs; 33 mg cholesterol; 721 mg sodium; 4 g fiber; 12 g sugars

Taken from Vegetarian Times.

Photo from Vegetarian Times.

and Crochets

A delightful pass-time I took up while recuperating from several surgeries.  I take my knitting and crocheting with me now, wherever I go.  This pattern is for a rug that I made recently, and I like it so much I've been making it for family and friends.  The pattern is smaller than I liked, so I just doubled.  You can actually make any size you want.  I think it would make a good bed spread too.

I'm going to put the pattern in, just as is.  You make adjustments or let me know if you have questions.

Crochet Rug
From Lily Sugar'n Cream Kitchen Essentials to Crochet

Rug for my friend in St. Louis.  She loves blues. This is 2 spools.

Rug for daughter-in-law.  I also made one just like this for me, (which you can barely see in front of sink-Mike is standing on it) and the small version from the original pattern in this color, which I use in the bathroom as a shower mat.  This is 12 skeins.  I tend to crochet a bit bigger than the gauge, so my small rug took 4 skeins.

Measurements:  Appros 20 x 28 ins (51 x 71 cm)
Gauge:  12 sc and 18 rows = 4 ins (10 cm) with 2 strands tog.

Materials:  Pattern calls for 2 balls 12 oz or 340 g.  I used 10 or 12 skeins or 2 big spools of whatever color I want.

Size 6.5 mm (US K or 10 1/2) crochet hook (or size needed to obtain gauge).

Stitch Glossary:
Approx = approximately
BEG = beginning
Ch - chain(s)
Rep = repeat
RS = Right side
Sc = single crochet
Tog = together

Instructions:
With 2 stands tog, ch 55.
1st row:  (RS).  1 sc in 2nd ch from hook.  1 sc in each ch to end of ch.  Turn.  54 sc.
2nd row:  Ch 1. 1 sc in first sc. *Ch 4. 1 sc in each of next 4 sc.  Rep from * to last sc.  Ch 4.  1 sc in last sc.  Turn.
3rd row:  Ch 1. 1 sc in frist sc.  Miss next ch-4 loop.  1 sc in next sc.  Pull just missed ch-4 loop to RS of work - Bobble made.  * 1 sc in next sc.  Ch 4.  1 sc in each of next 2 sc.  Bobble.  Rep from * to end of row.  Turn.
4th row:  Ch 1. 1 sc in first sc.  *Ch 4.  1 sc in each of next 2 sc.  Bobble.  1 sc in next sc. Rep from * to last sc.  Chr 4.  1 sc in last  sc.  Turn.
Rep 3rd and 4th rows until work from beg measures approx 27 3/4 ins (70.5 cm), ending with a 4th row.

Next row:  (RS). Ch 1.  1 sc in first sc.  *Bobble 1 sc in each of next 3 sc.  Rep from * to last sc.  Bobble.  Fasten off.

Note:  I make as big as I want.  If you are going to make wider than pattern, you must have odd number chain.  To finish off, I add a row of sc, and one more row that is (sc in each sc with a chain in between each).  This gives it a nice definition on the last row.

It's very simple, as you can see. The hardest part is getting the count right in the beginning.  I double-checked the pattern, but if you should encounter any issues, let me know.  I'll check again.  I can always send you a copy of scanned pattern via e-mail.

Happy crocheting.  I love this pattern!

Buttermilk Biscuits

I modified these biscuits a bit, because I wanted to use them as drop biscuits and make them whole wheat.  Even if you make them as is, you will love them.  They're from just about the best baking book you can get your hands on.  My daughter, Carrie, gave me The Baker's Dozen in 2006, and it's now my go-to baking guide.

Buttermilk Bicuits
From:  The Baker's Dozen Cookbook
By:  There are at least 12 contributors to this cookbook.

Ingredients:

• 2 1/2 cups all purpose flour (I used 1 cup whole wheat pastry flour, and the rest all-purpose)
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening (I used a good quality vegetable margarine with no trans fat)
• 1 cup buttermilk, whole or lowfat (I used 1 1/4 to 1 1/3 cups of Kefir--a cultured milk product--to get the drop-biscuit consistency)

Directions:

1. Position a rack in the center of the oven and preheat to 425 degrees F.
2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.  Cut in the shortening with a pastry blender until there are no visible pieces of shortening and the mixture looks dry and crumbly, with the consistency of coarse bread crumbs.  Add the buttermilk all at once and stir briskly with a fork to make a moist, sticky, ragged-looking dough.
3. Turn the dough out onto a well-floured work surface.  Dust your hands with flour and knead the dough gently about 15 times, adding enough flour to keep the dough from feeling too sticky, just until it looks smooth and feels soft.
4. Pat the dough into a 12x6 inch rectangle about 1/2 inch thick.  As you flatten the dough, lift it up occasionally to be sure it isn't sticking; dust under the dough with additional flour as needed.
5. To cut square biscuits, which are practical because there are no scraps, cut the dough into eighteen 2-inch squares.  To cut round biscuits, use a 2-inch cookie cutter.  When cutting, press straight down and do not twist the cutter.  Gather up the scraps and gently knead and press them together just until smooth.  Pat out the dough again to 1/2 inch thickness.  Cut out more biscuits and place on the baking sheet.  If you wish, gather up the remaining scraps and flatten to cut out a final few biscuits, but these won't look as nice or rise as high as the others.  For soft, fluffy biscuits, place them just touching each other in three or four rows in the center of the baking sheet.  For crustier, drier biscuits, arrange them about 1 inch apart on the baking sheet.
6. Bake until the biscuits are almost doubled in height and lightly browned, 12-14 minutes.  Transfer to a napkin-lined basket and serve immediately.  The biscuits can be baked up to 8 hours ahead, cooled, wrapped in aluminum foil, and kept at room temperature.  Reheat in a preheated 325 degree F. oven for about 10 minutes.  They can also be frozen, double-wrapped in foil, for up to 2 months.  Reheat the frozen biscuits in a preheated 350 degree F. oven for 15 minutes.

For the drop biscuits:

• You want the dough to be slightly moveable.  Stop at step 2.
• Using an ice cream scoop, drop biscuits into dutch oven on boiling liquid.  Make sure there is plenty of liquid, so that the biscuits and other ingredients don't dry out.
• Reduce heat to low--just enough to keep a simmer going, cover, and cook for at least 25 minutes.  Don't open the lid, even though you'll be tempted to do so.
• This makes a very tender, flavorful biscuit.

See Chickpea and Root Veggie Tangier for a picture of the biscuits.