Eaten Up

Category

Rhubarb Squares

This recipe is out of the recipe book From the Kitchens of Lanark County: Rural Expo 2003: Lanark County International Plowing Match, p. 170, except modified a little to taste.
Bottom:
12 soda crackers, crsuhed fine
1/4 cup white sugar
1/2 cup coconut
1/2 cup unsalted butter
1/2 cup whole wheat flour
Roll the soda crackers. Add the sugar, butter and other […]

Berbere Sauce and Cauliflower Patties

Sometimes substitutions are in order. Having not found injera after the place I used to buy it having closed, I substituted chapatti. The dora wat recipe relies on chicken for flavor and I left it more up to the the butter.
spice blends don’t have to be exact. You can start with the seed, roast/toast […]

Applesauce Cake

Applesauce cake
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp allspice
salt (dash)
1/2 cup cultured unsalted butter
3/4 cup demera brown sugar
1 egg
1 cup applesauce
1 cup raisins

1. Mix dry ingredients.
2. Cream the butter and brown sugar and mix under fluffy.
3. Add egg and beat well.
4. Alternately add the dry […]

Argentinean Soup

The recipe is from Mark Bittman’s How to Cook Everything. He notes it’s frequently spiked with spicy sausage. Due to the pallid potatoes, bland kale and faded marjoram I had, I could see it needs something extra. For leftovers, a non-dairy cream might help.
1 large potato chopped
1 garlic clove
2 cups veggie stock
Cook until tender then […]

Poffertjes

Poffertjes are these teeny Dutch pancakes. They can come from a mix or recipe.

They are cooked in this pan which looks rather like what you would set out devil’s eggs on. It’s called an aebleskiver pan. The best are cast iron the lady at the kiosk said, for durability and even heat. […]

Mixed Beans to Sandwich

After soaking overnight, the colorful Chinese beans with onions were cooked with a little dehydrated veggie flakes. The first taste was a delight of each distinct bean and lentil.
Then with all the leftovers I decided to make something like humus, pureeing these. The color muddied to grey in the mixing. There’s a lesson in […]

Moroccan Tagine

A variation from Ken Charney’s The Bold Vegetarian Chef
4 Shallots
1 rib of celery (chopped)
cube of minced ginger
2 cloves of garlic, thinly sliced

Sliced garlic, chopped shallots, pureed ginger fried briefly.

Spices
1 1/2 tsp fennel
1/4 tsp cinnamon
3/4 tsp ground black pepper
1/8 tsp salt
2 tsp paprika
2 tsp ground cumin
2 tsp coriander
1/4 tsp cayenne pepper
1 can crushed tomatoes, 28 oz/ […]