2 (or 3?) large onions
1 box panko flakes (8 oz).
1 cup flour + some (1/4 c?) egg replacer + salt + soy/oat milk (non sweet) or water. There will be lots of extra!
Oil.
Cut onions into rings. Dip into batter made of flour etc, then dip into panko flakes.
Fry.
Salt.
Enjoy.
This is not a recipe, just a post!
Items from April 29 until May 7 (except one recipe) are archives that I wanted up here searchable. Michael and I have had this paper booklet we've written in since before we were married. It holds a variety of foods. The first several recipes are here at the website:
https://www.donnadietz.com/food/
You can see that it was 8/2002 when I first converted some of these to LaTeX and html, but the collection predates this first archival date.
Recently, I patched up the html, because several pages had been lost. Somehow as if by magic, my personal file archives did manage to catch those missing HTML files, and I wrote a python script to redirect the "Up", "Next" and "Previous" buttons. I had to recreate some of them, because each one has a grayed-out version. So it looks a little odd, because it is. But at least it works now.
STICKY BUNS
To use with associated biscuits:
"CHIP BEEF" GRAVY
3 C hot water (3 min in microwave)
1 C raw cashew pieces, rinsed
4 T cornstarch
4 T oil
2 T Bragg's Liquid Aminos
4 t onion powder
1 t salt
1/2 t garlic powder
1/2 C bacon-like bits
In a blender, blend all ingredients (except bacon-like bits) until very smooth. Pour into saucepan, rinse out blender with one additional cup of water and pour that also into the saucepan. Add bacon-like bits and cook over medium high heat, stirring constantly until thickened. Serve over biscuits.
NOTE: this will scorch if not watched carefully.
BISCUITS
7 ½ C whole wheat/unbleached white (I used 4 C ww, 3 ½ white)
2 C quick oats
½ C gluten flour
¾ C Sucanat or brown sugar
2 T baking yeast
1 T salt
4 C warm water (about 115 degrees, 2 min. in microwave)
1 C vegetable oil
In a large mixing bowl, mix the first section (dry ingredients ) together. Make a well in the middle and add water and vegetable oil. Mix with a wooden spoon until mixed enough to dump onto a floured surface. Add additional whole wheat flour (if necessary) while kneading and only knead long enough to make a workable (NOT stiff, but floppy) dough. With a rolling pin, roll to a thickness of 1 inch. Using a biscuit cutter, cut out the biscuits and place on oiled cookie sheet to rise for 20 minutes. Bake in 300 degree oven for approximately 30 minutes until lightly browned. Remove to cooling racks to cool.
Note: we freeze the extras. After they have thawed, pop them into the microwave for a minute or so and they will be soft…and of course, yummy.
Use with Chip Beef Gravy.
Tofu Patties from Mrs. Wood (Greg Miller's aunt)
1lb drained/mashed tofu
1 medium onion
4 eggs
1/3 c instant cream of wheat (uncooked)
1/2 c (or more) uncooked oatmeal
1c dry chicken soymeat (TVP?)
1 heaping Tsp McKay's Chicken seasoning
1 envelope of GW broth
1 tsp sweet basil
mix together, let stand 10-15 minutes.
Fry patties. Cover w/gravy.
Gravy:
1 can mushroom soup
1/2 soup can water
1T sour cream
1/2t sweet basil
Bake 350F (1/2 hr at room temp, 1 hour fridge)
May freezer and bake later.
5c extra firm tofu - crumbled
2/3 c honey
1/2t salt
1t ground ginger
2/3 c brown sugar
29 oz can solid pumpkin
2t ground cinnamon
1/8 t ground cloves
1/8 nutmeg
Process tofu, honey, 2T water in blender until smooth/creamy.
Add remaining items. Blend well. Pour into unbaked shells.
Bake 400F 1 hour until toothpick clean.
Cover crust edges after 30 min to prevent burning.
Cool.
15 oz libby's
1 block tofu
some soy yogurt
parkay
spice (cina., ginger, etc, fresh is better)
almond dream pumpkin soymilk (huh? where did THAT come from!?)
cloves
brown sugar.
Good luck finding the soymilk I guess!!!
(From Selam most likely)
2 onions
4 cans tomatoes
2/3 cup berbere
10 cloves garlic
1 cup oil
1/3 cup mushroom seasoning (can reduce somewhat)
2 cans drained black beans
1c quick oats
2c dry bread crumbs
4t cumin
4t paprika
1t dry ginger
4T ketchup
4T soy sauce
2t molasses (optional)
mix all together.
She added onion (chopped), celery (chopped) and ginger (chopped) which were sauteed separately.
Add more ketchup if not "enough".
Fry on stove with olive oil.
Makes enough for about 4 people.
I'm having trouble recalling what I did but it appears that I used 2c of raw soybeans rather than the usual 3/4c for soymilk. I still did 1/4c sugar. It seems I also had 1/4c of starter yogurt. Somehow, this is left for 8hours at 107F
and claims to be making about 3 cups of yogurt. Probably using the soymilk machine.
YMMV
In Soyajoy G4 (c. Sept 2014)
One batch: 3/4c soybeans..water up to marked level.
After straining, 1/4c sugar.
Possibly c. 2013? In our house on Flower Ave...
Farro Perlato (260 grams)
some frozen broccoli
2 tomatoes
garlic
rosemary
black pepper
black mustard seed
onion powder
Nigella
celery seed
ajwain
mushrooms
Del Monte Diced Tomatoes (411g) w/basil, garlic, oregano
Hunt's tomato paste 12oz
coconut milk (400ml)
garbanzo beans (15.5 oz can)
some water.
All spices, mushrooms, garlic, nearly burned, then add to rest of items.
When Michael needs to come up with a Theorem.
This pre-dates our roasting of our own coffee.. but he still loves it!
1/2 c water (milk works too!)
3T cocoa
1/2t cinnamon
1/2t vanilla extract
1/4t hot red pepper flakes (optional if you aren't Michael!)
2t sugar
300 g WW pastry flour
300 g all purpose flour
2T sugar
2T olive oil
1.75c water
1-2t salt
yeast (1.25 t?)
For use w/ 1/2 pound of thin spaghetti (hahhahah back when!?!?!)
Large bunch of chives, green onion, minced finely.
1t MSG
1t ginger paste
3 cloves minced garlic
3t soy sauce
1t garam masala
1t sugar
0.25-0.5 t pepper
2T oil
1 c red lentils
1 onion
garlic
1t salt
0.5 t paprika
0.5 t tumeric
1t cumin seeds
1 can (14oz) tomatoes
chopped fresh cilantro
4c water
simmer 30 min
Original:
1c flour
1T oil
1T maple syrup
1T baking powder
1c soymilk
If x4, be creative like
1c white flour, 1.5 ww pastry, .75 wheat germ, .5 walnut meat, .25 quinoa etc.
In any case, drop out 1/8 cup of goo per waffle.
Old waffle iron temp was 3, which was probably in the middle of the range.
I don't know what to call this. I think it's a takeoff on SDA communion bread.
2c oatmeal
2c ww pastry flour
1c boiling water
1/4 c oil
roll thin bake at 425F.
1 onion
2 shallots
4 medium potatoes
1 carrot
1 turnip (greens used in different dish)
salt
paprika
black pepper
chili powder
Dice, fry veggies in olive oil.
Add flavorings
Add 4-6 cups of water, bring to boil, cook until roots soften.
Add 1/2c coarsely ground quinoa (use blender)
cook until thick
1 bunch of kale
1 turnip's worth of greens (much less than the kale)
Steam these together.
Sauce:
2T flour plus oil to dissolve
heat, then add:
1 cup unsweetened soy milk
once thick, add:
2t paprika
2T grainy mustard
Dietz family favorite. One of Donna's Dad's favorites!
1/2 C toasted sesame seeds (second most important ingredient!)
3/4 C butter/etc soft
1 C packed light brown sugar
1 large egg
1 C flour
1/2 t salt
1/2 t baking soda (or powder)
1/2 t cinnamon
1 C quick oats
1 C finely chopped dried apricots (this makes the whole thing possible)
1/2 C seedless raisins (swap out for currants or craisins if desired)
To toast seeds: spread in shallow pan and bake in 350F 5-8 minutes stirring occasionally until golden. Remove from oven. Cool. (You can probably do this on top of the stove if you have a big enough pan to manage that as well!)
In a large mixing bowl, cream butter, brown sugar, egg, until light and fluffy. Stir flour, salt, baking soda, and cinnamon into butter mixture until well mixed. Add oats, apricots, toasted sesame seeds, and raisins. Mix well. Mixture will be thick. Spread evenly into greased 12"x9" pan. Bake in 350F oven 25 min or until toothpick inserted comes out clean. Cool before cutting. Makes 24 2"squares.
I wonder if maybe we had some random food co-op thing going or what, but clearly we had some roots and got creative here...
1.5 lb diced blue potatoes
1 diced turnip
boil 20 min
3 cloves garlic
1 sliced onion
fry in olive oil
Combine that with oregano, salt, paprika
1 cup red quinoa
generous 2 cups of water
3 diced tomatoes
Boil these items to cook
Add to above:
dash of salt
bunch of fresh cilantro
1/8-1/4 cup or so of lemon juice
Cook down liquid.
soy sauce
soy milk
rice vinegar
basil
cilantro
brown sugar
ginger paste
Forgive us, we make up stuff and have no idea what to name it.
This is so named, because it tastes to us like what we might have in a Chinese restaurant.
Probably from time in Ithaca in our yellow house! So, between 2006 and 2008.
3.5:1 mass ratio sugar to rose petals.
Boil petals continuously for 1-2 hours before adding sugar
6 oz petals yields 2.5 c preserve
cook until it has honey-like consistency
3 sliced onions
6 oz chopped mushrooms
1 zuchinni
4.5 c water
1T salt
1/2 t paprika
1/4 c semolina flour
1/8 c amaranth
2t powdered nutritional yeast
2t olive oil
1t oil
2 diced onions.
Brown this then add
6oz chopped mushrooms to the browned onions
2 cups of water,
1t nutritional yeast
1/8 c soy sauce
blend above in food processor/blender
Roux: 1T butter/oil, 3T white flour fry to make roux.
Add roux to above mix, simmer gently 2-3 minutes to thicken.
1 cup ground "meat"
8 oz spinach, chopped
4 oz feta
1/4 cup romano
1/2 t coriander
parsley
oregano
1T peanut oil
2 garlic cloves
3 sliced onions
6 sliced shitake mushrooms
8 white mushrooms sliced
(Fry in sequence. Brown one before adding next item.)
Add to this in sequence:
4c water
1t salt
2T lemon juice
1T soy sauce
1T rice vinegar (any vinegar is ok)
1 sliced and seeded jalepeno
4oz cubed firm tofu
Adding, bring to boil, simmer a few minutes.
This is a Robinson family favorite!
1.25 to 1.5 c Flour
1 to 1.5 c quick oats
1/4 c sugar
2t baking powder
1t cream of tartar (optional, flavoring only if using baking powder. Needed if using baking soda!!!)
1/4 c butter (molten)
2 eggs
0.5 c milk
May add chocolate chips if desired. This will make the treats disappear even faster!
Great travel food!
Makes 8 pieces, Bake 12-14 min at 425F
This pre-dates our having a mature curry plant that provides us with real curry leaves!
Sauce:
2T butter
3T flour
1.5 c milk
2T curry powder
Mix:
180g carrot
425g potatoes
140g onion
4 pieces of "chicken"
I don't even see a Casserole II anywhere but oh well...
Cook: 1/2 c millet + 1/2 c rice (rice cooker likely?)
Sauce: 2T butter, 3T flour (roux) 1 cup milk, dash nutmeg.
Mix into sauce: 2T Parmesan 1oz cheddar, 1 beaten egg, 1T breadcrumbs (Save for top)
Fry: 1 cup ground "meat", 1 diced onion, 1/2 t paprika, parsley
Mix all ingredients together. Sauce, rice, "meat".
Place into 8x8 greased baking pan.
Top with 1T breadcrumbs.
Bake 375Fx30min
Options: Substitute 1/4c teff+ 1/4c aramanth for millet. Add extra 1/2 c meat and 1 tomato and 1 onion.
I think we only did this once...
1 pie crust
4oz tempeh sliced thin and fried
3 eggs
1 cup milk
1 cup cream
2t oil (frying)
2 oz shredded cheddar
bake at 375F x 45 min
2T butter
2T white flour
fry that together (It's a roux)
9 green olives, chopped
1/2 c yogurt
1/4 c milk
1/4 cup Parmesan and/or Romano
Combine above items with whisk.
Mix the roux with other items and cook over very low heat until thick.
Dressing:
3T olive oil
3T lemon juice
1/2 t salt
black pepper
Whisk all together.
Quinoa:
1/2 c quinoa
1 c corn
1.25 c water
1/2 t cumin
Boil together until water absorbed
Beans:
1 onion diced
1c black beans
cilantro
Fry that together.
Mix Dressing, Quinoa, Beans, feta (If desired), and 1-2 diced tomatoes.
2x ravioli dough (see other entry for this)
1x manicotti filling (mostly ricotta cheese, salt maybe, eggs, parsley)
lots of tomato sauce
8 oz mozzarella
Cut dough into strips 2-3" wide and a bit shorter than pan
Layer sauce at bottom, then dough, ricotta filling, mozzarella, and sauce on top.
Repeat until pan is full.
Bake 350F for 35 min or until bubbling rapidly.
Let cool briefly before cutting.
This timeless delight is from Donna's family. It's one of her Dad's favorites!
Base:
Cream 1/2 c shortening (butter) (=4oz) + 3/4 c sugar
add 1 egg. Beat until fluffy
Sift:
2 c flour, 2.5 t baking powder, 1/4 t salt
Combine 1/2 c milk, creamed mixture and sifted mixture. Spread into 11x17 pan.
(Maybe pre-grease that pan?)
Berries:
Add 2 cups blueberries to top of spread mixture.
Topping:
Mix: 1/2 c sugar, 1/2 c flour, 1/2 t cinnamon, 1/4 c butter
cut together with fork, sprinkle on top.
350F x 45 min
serve warm.
(Be real. It won't have time to get cold! But it's fine reheated if you get that far!)
Vegetarians need protein as much as anyone else!
1 can curried gluten (from Asian grocery store)
1 onion
1/2 pack fake pepperoni cut into 1/4ths
1/2 pack mushrooms
5 breakfast links cut into coins
oregano
Surely this was pre-children! This could only feed 2 people for sure!
Boring name... but we liked this
1 can of black beans (already cooked)
1 onion
4 garlic cloves
"bacon" bits
tomatoes
lots of paprika
oregano?
cilantro- lots
black pepper
red pepper
ajwain - lots
salt
I think this is from California for real, but has nothing to do with that state. I think Michael and I were simply there when we ate this and had no better name for this wrap.
sprouts
tomatoes
red onion
avacado
green pepper
mushroom
sliced jack cheese
in tortilla w/ranch dressing
I may have eaten this while at a doula training session. (I trained but never used my training to become a doula, prior to Theodore's arrival, as a way of learning more about birth.) So this might be c. 2010?
Quinoa
tomatoes
cucumbers
corn
olive oil
lemon/salt
feta
sumac?
flaxseed oil?
You can roast the quinoa prior to cooking it with a dry pan, waiting until you hear "pops".
This adds a roasted taste to the dish.
I think this was our rendition of something we ate at a restaurant. Perhaps the original dish was from "Olive Lounge" in Takoma Park, near Ace and Mark's Kitchen? If so, that would be (c.2012) but it may be much older, due to presence of real cheese in this recipie.
Sauce:
3 red tomatoes (vine style)
one onion
1 can tomato paste (12 oz)
1 can diced tomatoes (14.5 oz)
sugar
salt
homemade ("Farm") cheddar (small amount, possibly farmer's market purchase?)
oregano
basil
Eggplant:
Thinly sliced, standard eggplants first soaked in salt water
Dip in Egg then dip in ww/white flour mixture
Fry on both sides. in olive oil if possible
Cheese mix:
like manicotti but may use farmer's cheese
Layers:
Sauce, eggplant, cheese, eggplant, sauce...
Top with farmer's cheese and romano if you have that.
350F covered.
This is actually from today, so it’s out of sequence from the archives I am trying to build!
I took about 5 potatoes, washed, sliced into “coins”, then into cubes using this slicing device (see photo).
I put the plastic holder directly into microwave about 7 to 10 min until they are mostly “believable” for eating. Not raw, not too dry yet.
I fried onions then added the potatoes.
This was then fried with and without the cover, steaming a little more until it was perfect. Salt, pepper.
I forgot to take a last photo…whoops! All gone!
Donna learned to eat grits b/c of Lynette who ate them at AUC.
1/4c grits
1c H20
1/4 t onion
1/4 t salt
1/4 t MSG (optional)
The onion, salt, msg go into boiling water. Then mix grits.
Add cheese before serving.
From Paula Robinson (c. 2003?)
Mix together:
2c flour
1.5t baking powder
0.5 t baking soda
0.5t salt
1T sugar
cut in 1/4c shortening. Stir in 1 cup of raisins.
On the side, beat one egg and 2/3 cup buttermilk
Mix into the dry ingredients and knead briefly.
Form into a circle (like thick pizza shape) 10 in diameter.
Make a cross "dent" in the dough. (Horizontal/Vertical)
Bake 375F 30minutes.
Another Pumpkin Soup!
1 small pumpkin (pie pumpkin)
1 cup water
16 oz cranberry sauce
1/4 c heavy cream
salt, nutmeg, black pepper, cinnamon
blend while warm
Note: Many of these recipes we only made once, even though we loved them enough to write down what we did!
Waffles (c.2003 maybe?)
2 eggs
7/8c milk
2t oil
1/2 c whole wheat flour
1/2 c white flour
2t baking powder
Drop in 1/2 c amounts into hot waffle iron
Makes 4 waffles.
1 package of yeast
1/2c water
3T butter
1/4 c sugar
1/4 c milk
1t salt
1 egg
2T Orange Juice
2.5-3c flour
1/4t nutmeg
1 egg for glazing
Blend yeast and warm water. In separate pan, melt butter, sugar, milk, and salt together.
Heat to 115F. Add yeast, warm liquid, 1 egg and Orange Juice.
Add flour, nutmeg.
Knead for 5-8 minutes. Cover, let rise 1 hour.
Punch down and let rise 10 more minutes.
Shape into "grapes" and two leaves, place on greased baking sheet.
Let rise 30-40 minutes. Brush with beaten egg and a little water. Sprinkle over a small amount sugar.
Bake 20-25 minutes at 375F.
This is from Paula Robinson, c.2002 probably...
3 eggplants
1/3c tahini
1 clove garlic
1/4 c parsley
1t salt
1/8-1/4c lemon juice
cook eggplant (Skinned, cubed) for 45min-1hour at 400F
Remove and puree or mash with other ingredients.
4-5 cups.
(I don't recall if the eggplant was covered while cooking!)
From MR Old Collection (c. 2002 from Weight Watchers)
16 oz can chickpeas, drained
4c chicken broth (or substitute)
1 clove garlic
2T tahini
2t dijon mustard
cliantro, peppers for garnish
Blend chickpeas, garlic, tahini, mustard, 1/2 of the broth, high speed.
About 1 minute. Should be very smooth. Add rest of broth, mix to pot.
Cook low heat until heated thoroughly, stirring constantly.
Garnish w/cilantro and chopped bell pepper. Serves 2.
From MR Old Collection (c.2002)
Shells:
2 eggs
1/4 t baking powder
1/4 c flour
1/2c milk
mix thoroughly.
3/8 cup of mix is 1 crepe
Filling:
5 plums
1/4 c sugar
Mix (takes awhile) and then heat very gently until plums fall into a mush.
From MR Old Collection
1 6" diameter pumpkin
2c milk
1T sugar
1 small onion
1T oil
1 clove garlic
mushrooms, broccoli
nutmeg, cinnamon, black pepper
Cut pumpkin into quarters, remove seeds.
Bake at 450F face down on cookie sheet 20 min or until soft.
Let cool a little (enough to handle).
Remove skin and cut into chunks.
Blend at high speed w/milk until smooth
Add spices and sugar. Fry oil, garlic, mushrooms, and broccoli in cooking pot.
Once done, add blended pumpkin to pot, reduce heat to low.
Heat through, stirring constantly.
Serves 2 or 3.
MR's old collection
6 medium potatoes
2T cornstarch
2c skim milk
2T dijon mustard
1/4t black pepper
1/2c shredded cheese
2c cut ham
Heat Oven to 425F.
Bake potatoes 1 hour or until tender.
Mix cornstarch and milk in 2qt nonstick pot.
Cover over medium heat until mixture thickens and boils.
Stir in mustard, pepper, cheese.
Cook, stirring constantly until cheese melts.
Stir in ham, heat through. Cut potatoes into halves and pour sauce over them.
From MR's older collection
makes about 18-20 2" disks
1c flour
1 egg
1/4 - 1/3 c water, about 1/8 c may be all that is needed
pinch of salt
mix Dry ingredients (can sift together)
Beat egg into dry ingredients until small clumps are formed.
Slowly add water in tablespoon increments, mixing until dough holds together.
Knead until smooth.
Let dough stand 10 min.
Roll out thin and cut out disks (a cup works nicely).
Fill, and cook in boiling water 5-10 minutes.
From MR's older collection
2c flour
5T baking powder
1/2t Salt
2T shortening, melted
1 beaten egg
1 1/4c milk
1/2c water
mix and sift dry ingredients. Add others, beat until smooth.
2 c white flour
2 c gluten flour
4 T corn oil
4 T baking powder
4 cups oat milk. No vanilla for sure!
Roughly 2 1/2 c water
1/8 cup measuring cup to ladel into pan
Cook in corn oil
Top with:
Veggies/tofu with onions, 2 cans coconut milk, 1t salt, curry powder and coriander. 1T brown sugar.
Arrowroot to thicken.
We started with this recipe.
https://cookingwithria.com/wprm_print/2261
The dough : we did as stated, fried in corn oil in 2 pans on gas stovetop.
We didn’t have culantro but used cilantro instead.
We used 4 cans of chickpeas, draining the aquafava into a pot to heat. We added the spices etc to this, plus some egg replacer as a thickener. Potato starch etc would have been fine. We added a can of the drained chickpeas and used the immersion blender at this point for more thickness. Finally, the last 3 cans were dumped in. This was all brought up to temperature together.
We had tamarind chutney and mint chutney from the Indian grocery store. This was a really really good thing! I would not recommend this dish without the tamarind chutney! We basically made the cucumber chutney and I also would never skip that! We used some standard Mexican hot sauce (Cholulua brand).
I used the cumin options which is obvious if you know me well, but I should say that!
