Posts Tagged ‘recipe’

WV “Faux Bahn Mi” sandwich

October 24, 2017

So, I had bahn mi for the first time a couple of years ago (in South Charleston, WV) and it was super yummy.  It had a ginger-lime mayonnaise and was on a really nice piece of baguette and had carrot/daikon pickle on it.  I bought daikon in the Asian market (near the restaurant, not near my house, boo) and made the carrot/daikon pickle and found a recipe online for the sauce, too.

I can get good baguettes at River & Rail Bakery, but usually I am too lazy.  I tried making the sandwich with regular bread, the pickle, the mayo and some lunchmeat I put in a trying pan and it was pretty good.

I had bahn mi again at PHO restaurant in Huntington, WV and I really liked that, too, but the dressing/sauce was different, and they put a TON of cilantro on it (I like cilantro, but I took it all off and tore the stems out and put the leaves back on my sandwich, that is probably “wrong”, but I did it anyhow).

The daikon is also a problem for me.  I’m not sure where to procure it without driving for two hours. At any rate, it isn’t something I keep in my house.  I made the pickle once with carrots & regular red radishes, and that was also pretty good.

But, one day we had bologna in the fridge (my spawn are very fond of it, probably because it has sugar in it, sigh) and I decided to make “Hillbilly bahn mi” and I fried bologna with some soy sauce, some sriracha, some sesame oil, and then made the ginger-lime mayo and put bread & butter pickles (sweet cucumber pickle slices from Aldi) and that was pretty good, too.

So, three times this week I made a sandwich that I didn’t have to do special shopping for and tasted really good!  I used a toasted plain bagel for the bread (crispy on the outside but soft, too), lunch-meat-deli-slices toasted until caramelized in the frying pan with a little olive oil, a splash of soy sauce, dribblings of sriracha, a trace of sesame oil, with the ginger-lime mayo (fresh grated ginger-root, some lime juice, some mayo, a little srirarcha), and sweet pickles.

It was really yummy, and no weird shopping.

WP_20171021_11_03_41_Pro

Advertisements

Half-cup experimental cookies!

December 3, 2013

Have I mentioned that I am an obsessive person?  And that I really like desserts?  Especially chocolate?  Well, I am.

 

A couple of months ago I first had a Larabar (chocolate brownie), and it was really good.  And I read the ingredients and was SHOCKED.  And I went online to figure out how to make them myself, since they are sort of expensive.  The problem, in my mind, is that when I open the little packaged one that is in my car or my gym bag or whatever, I eat that one and think, “Yum!  And aren’t I virtuous for choosing this as a snack!?”  But if I make a big batch of them at home, I want to eat several of them.  And might have done that.  And then, even though they cost less to make, I feel like it was still pretty foolish and not all that inexpensive.  And, plus, sometimes I really just want a cookie.

 

I have been making all these “experimental” cookies recently, to try to use less processed sugar and possibly less wheat (I don’t think I have a problem with wheat, although I do have friends who have celiac disease, but there’s a lot out there about wheat being not so good for you–especially modern wheat, with no genetic variation anymore, possibly gmo, probably sprayed with pesticides).  See also https://goodnessgraciouswv.wordpress.com/2013/02/22/banana-sweetened-oatmeal-chocolate-chip-cookies-recipe/

Anyhow, today’s cookies were going to be faux larabars, but I decided to bake them into cookies instead.  They were quite tasty, but very tender/fragile.  I’m not sure if I’m using the right word, but they were not the sort of cookies that would hold up well in your pocket.  Sort of airy and soft.

Half-Cup Experimental Cookies (Recipe)

Put in food processor (I have a mini Cuisinart):

1/2 cup almonds (grind/chop them up a bit)

1/2 cup dark chocolate chips

1/2 cup chopped dates (grind/chop the three of these up together)

Add a little vanilla and 1/2 t salt and grind/chop some more.  Dump that all out into a bowl.

Into the food processor  (now empty!), put

heaping 1/2 cup oats

1/2 cup unsweetened coconut (I have been meaning to try coconut flour, but haven’t found it)

1/2 cup whole wheat pastry flour  (I’m sure you could use regular flour or gluten-free flour)

3 T cocoa powder (or more)

1/2 teaspoon baking soda

1 egg

3 T melted coconut oil (or butter)

1 smashed ripe banana (I was going to leave the banana out, but it all seemed too dry and I didn’t want to add water! and I figured the banana would probably be good)

Mix all of that, add back the chocolate/date/almond stuff, scoop out by small spoonfuls (heaping teaspoonfuls) and flatten slightly, bake 350 for 8-10 minutes.  Let cool on wire rack.

Chicken & dumplings (recipe)

November 25, 2013

A friend was asking for dinner ideas and when I said “chicken & dumplings” she said she always messed them up, so I wrote this for her:

Dumplings (the way we make them in Vermont, anyhow, not the noodley ones they make in some other places) are easy! 2 cups bisquick or jiffy mix (I use the Aldi brand) plus one cup quick oats and 1 cup milk and drop that biscuity mix onto gently boiling broth-y stuff. Yesterday I only put one chicken breast, cut up, with lots of fresh & frozen veggies (cook/saute (cut up) 3 stalks of celery, 3 carrots, 1 zucchini, some corn & peas), some basil & italian seasonings, garlic & pepper, with 1 of those boxes of chicken broth. Make it in a WIDE lowish pan so you can fit all the dumplings across the top. Drop by spoonfuls, cover, turn down to simmer for 12 minutes.