Curried roast cabbage and other veggies

So I had half a cabbage left from our CSA share, as well as lots of baby potatoes. There were some carrots in the fridge, and an onion. All these got cut up and put in a large glass baking dish, drizzled with butter and coconut oil, sprinkled with salt, pepper, and curry powder, and set to roast at 400 degrees. I wish I tracked how long it took — guessing 40-60 minutes. Every fifteen or twenty minutes I would check for desired tenderness and caramelization.

IMG_7983

In more typical recipe form:

1 small or 1/2 large cabbage, cut into small wedges.
Two or three generous handfuls of baby potatoes, cut up.
Four or five carrots, peeled and cut up.
Half a large sweet onion, cut into wedges.

Ideally, you’d have balanced proportions of all the veggies, but it’s unnecessary to be precise. And of course you could include other veggies, or exclude some of these. Toss them into a large baking dish. Drizzle / sprinkle with:

4-5 T coconut oil
4-5 T melted butter
(no need to melt it ahead of time — lay the pats on top, stir in after a few minutes in the oven)
2-4 t mild curry powder
Salt and pepper to taste

Roast at 400 degrees for an estimated 40-60 minutes, stirring and checking for doneness every fifteen or twenty minutes.

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Red lentil soup. And pumpkin custard.

1/4 – 1/2 c onion, chopped fine
2 cloves garlic, chopped fine
2 T olive oil
2 c broth
2 c dry red lentils
28 oz tomatoes
1 t basil
3/4 t cardamom
1/2 t cumin
1/4 t curry
1 1/2 t coriander

Cook the onion and garlic in the oil until tender. Add all other ingredients and simmer until soft. Puree as much or as little of the soup as you like.

I wrote this recipe down without recording the source; if anyone recognizes it, let me know so I can give credit.

1 1/2 c pumpkin puree
3 eggs
1 1/4 c whole milk
3/8 c sucanat or other sugar
1/2 t cinnamon
1/4 t each ginger and cloves
1 t vanilla
pinch salt

Preheat oven to 350.
Mix all ingredients in the top of a double boiler or a bowl set over a pot of water — water should not touch the bowl. Bring water to a boil and stir custard constantly until it is thick or about 170 degrees. Pour into a baking dish. Set this in another dish, and pour the boiling water in the outer dish to the level of the custard. Bake about 30 minutes until just barely wiggly in the center.

This one I adapted from this one — it seemed fine for using three eggs instead of 6-7 yolks and milk instead of cream. It was somewhat light and fluffy, with a great flavor. Would be nice as a pie filling.

Mini puff pancakes: good for many things

3 eggs
1/2 c milk
1/2 c flour
pinch salt
4 T melted butter
1/2 – 1 t vanilla

Adapted from Better Homes and Gardens New Cookbook.

Whisk together all ingredients. Pour into buttered 12-muffin tin. Bake at 400 for about 15 minutes or until puffed and nicely browned on the edges. Let cool a few minutes on a cooling rack, in the tin so they’ll remove more easily. They’ll deflate a bit.

We had ours with apple butter and banana slices. They’d be good with maple syrup, or fruit, and / or whipped cream. You could even omit the vanilla and add a savory filling — bacon crumbles and spinach, perhaps.

My best ever zucchini bread

I got a nice narrow but long yellow zucchini in our CSA share today, and adapted a zucchini bread recipe from the Better Homes and Gardens New Cookbook.

Here’s my version:

Mix the dry:

1 1/2 c white whole wheat flour
1 1/2 c whole wheat flour
1 3/4 t cinnamon
not quite 1 t each of ginger and cloves
1/8 t dried orange peel
1 t baking soda
1/2 t baking powder
1/2 t salt

Mix the wet:

2 c finely shredded unpeeled zucchini
2 eggs
1 1/4 c maple syrup
1/2 c butter, melted

Add the dry to the wet and just combine.
Fold in 1-2 c walnuts.
Divide into two loaf pans, each greased on the bottom and 1/2″ up the sides.
Bake at 350 for about 50-60 minutes or until a knife comes out clean.

Check about ten minutes before; mine were a bit uneven and the smaller one was done sooner.

Rescue this recipe

Okay, so I’m making meringue-based buttercream. I’ve made the Swiss kind a few times before and it’s turned out beautifully. I did a little research and found two buttercream recipes made with natural sweeteners. One, which makes about a fifth of the amount my recipe makes (based on the number of egg whites required), called for 4.5 T of maple syrup and 1/4 c of coconut sugar. I multiplied by five and got 22.5 T, equivalent to 1 1/2 c, and 1 1/4 c of the coconut sugar. I added those together (since I have no coconut sugar) and got just shy of 3 c. Since the original recipe asks for 4 c of sugar, I decided to go for 3 c of natural sweetener. I used 2 c maple syrup and 1 c honey.

First of all, I should have measured my mixer bowl. It’s not big enough for this big recipe. (I’ve made half before, and 2/3 before, but never the whole amount.) The egg whites and sweeteners heated up beautifully over a pot of boiling water, and were starting to whip beautifully in the mixer, but while I was doing something else they rose up exuberantly and spilled over.

I divided the mixture in half and continued with one half. I started to add the cool but soft butter, a cube at a time. The stuff deflated, and even after about a stick or two of butter (the whole recipe calls for ten, so this was nearly half the allotted amount for half the recipe) it remained stubbornly soupy and unemulsified, even after chilling.

So… is there anything I can make with 2 c egg whites, 2 c maple syrup, 1 c honey, and 1/2 – 1 c butter?

———

Edited to add:

I thought the problem may have been either that I didn’t whip the whites and sweeteners long enough — didn’t quite get to stiff peaks — or else that the honey was too thick / heavy / viscose (a note on one of the recipes said not to use it for that reason — which I noticed after using it).

But in a terrifying leap of faith, I decided to a) try a trick I saw after googling “save a failed buttercream,” which was to heat up 1/4 of the mixture and stream it back in, and then b) keep adding the butter. It worked.

Meanwhile I’d already set out more frozen egg whites to try again with a different recipe, the one with maple and coconut sugar (I used turbinado), so I went ahead and made that, too.

Altogether, 3 quarts from the first recipe, with a yummy rich maple flavor, and maybe 2/3 quart of the second recipe, with a lighter flavor and color. So I’m set for icing for three more cakes after this weekend’s. Good thing it freezes!

Butternut soup with bacon

1 butternut squash
2 T coconut oil
4 c chicken stock
1/4 c onion
1-2 carrots
1-2 stalks celery
2 slices bacon
1 c whole milk
1 T butter
1/4 t cinnamon
1/8 t each cloves, ginger, and nutmeg
salt and pepper to taste

Cut the squash in half lengthwise, scoop out the seeds, and roast face-down on an ungreased sheet pan at 375 for just about an hour or until tender. Allow to cool.

In a soup pot over medium heat, cook onion in coconut oil until almost translucent. Add chopped carrots and celery, including celery leaves. When vegetables are soft, add stock and squash and simmer for a while; maybe long enough to do the day’s dishes. Meanwhile, cut the bacon into bits and cook (or cook and then crumble) until as crispy as you like it. Use a blender or immersion blender to puree the soup. Reduce heat, and stir in bacon, milk, butter, and seasonings.

Molasses pancakes

This is just a serendipitous variation on the Better Homes and Gardens New Cookbook pancake recipe, provoked inspired by our current lack of honey (which I usually use to sweeten pancake batter).

In a large bowl, whisk together the following:

2 c whole wheat flour
2 t baking powder
1 t baking soda
1/2 t cinnamon
1/8 t ground cloves
1/8 t ginger

In another bowl, whisk together the following:

2 c buttermilk
2 eggs
4 T melted butter
1 T molasses

Combine wet and dry ingredients, stirring just until well-combined.

Amy says they’re even good plain, but I like them best with butter and maple syrup.