Sushi Rice

Large amount of seasoned rice that can be refrigerated and used in weekly meals


Ingredients

  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce or 1/2 cup miso paste
  • 3 cups dry brown rice (rinse first)
  • 5 cups of water

Prepare

Wash rice repeatedly until water remains clear

Strain rice in mesh sieve

Mix all ingredients in medium-large pot

Top pot with lid

SushiRice_Prep_660x495.jpg


Cook

Turn stove to max heat until boiling

Once boiling begins, reduce heat as low as possible while bubbles still forming

Let boil with lid on for 70 minutes

Keep lid on for at least 20 more minutes

Serve or let cool overnight and place in fridge in the morning

SushiRice_Cooked_660x495.jpg


What to Do with All that Sushi Rice?

Well you can, you know, make sushi with it

I keep the rice in my fridge and eat it with whatever I have at the moment.

It’s a good base for a chicken and broccoli bowl, or whatever meal you can imagine.

I like adding it to salads; for example, mix:

  • Spinach
  • Bit of red onion, chopped
  • Jalapeño, chopped
  • 1/4 cup of raisins
  • Fresh basil, minced
  • Fresh mint, minced
  • Dash of garlic salt
  • Dress with 1 tbsp of toasted sesame oil

SushiRice_Salad_660x495.jpg


 

Pecan Cinnamon Roles

My grandma learned how to make these during HomeEc in the 60’s, so you know they’re good.


Traditional Roll Dough

This dough recipe is enough for two pans worth of cinnamon rolls.

Ingredients

  • ¼ cup warm water (105º to 115º F)
  • 2 ¼ teaspoon (1 pack) active dry baker’s yeast
  • ¼ cup sugar
  • ¾ cup lukewarm milk (scalded then cooled)
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup shortening, butter, or margarine, softened
  • 3 ¾ to 4 cups all purpose flour (if using self rising flour, omit salt)

Activate Yeast

Dissolve yeast in warm water; wait 5-10 minutes.

Sprinkle the sugar in warm water yeast mixture.

If bubbles appear, the yeast is good.

Mix it

Stir in milk, salt, egg, shortening and 2 cups of the flour.

Beat until smooth

Work the Dough

Mix in enough of the remaining flour to make dough easy to handle.

Turn dough onto lightly floured board

Knead until smooth and elastic, about 5 minutes.

Let it Rise

Place in greased bowl and cover it with a towel.

Allow the dough to rise in a warm place until it doubles in size, about 1 ½ to 2 hours.

The dough is ready if impressions remain.

Divide the dough in half.


Pecan Cinnamon Roll Topping

Prep the pans with this pecan topping while waiting for the dough to rise.

(The pecan topping can be skipped to make plain cinnamon roles.)

Note, these ingredients are for a single pan.

Ingredients

  • ½ cup pecan halves
  • ¼ cup (2 oz) unsalted butter
  • 3 tablespoons light corn syrup
  • ½ cup of brown sugar (packed)

Spread and Drizzle

Spread pecans over bottom of baking pan.

Melt butter or margarine; stir in brown sugar and light corn syrup.

Pour mixture over pecans.

Repeat the above for pan number two.


Plain Roles (No Topping)

Spray the pan down with Pam or another cooking spray and you’re good to go.

CinnamonRoles_NoTopping


Cinnamon Rolls

This step is sufficient for one pan of cinnamon rolls.

Rinse, wash, repeat for the second batch.

Ingredients

  • ½ recipe Traditional Roll Dough (see above)
  • 2 tablespoons unsalted butter or margarine, softened
  • ¼ cup sugar
  • 2 teaspoons cinnamon sugar (1 part cinnamon to 12 parts white sugar)

Roll it Out

Sprinkle flour onto a cutting board to prevent sticking.

Roll dough into a 9×22 inch rectangle.

Spread warm butter, and sprinkle with cinnamon sugar.

Roll up the rectangle, beginning with the wide side.

Pinch edge of dough into roll to seal well.

Roll the sealed roll over the board to pick up excess sugar.

Stretch roll to make even.

Slice it Up

Cut roll into 12 slices (~1 inch in length)

Grease the pan if not using the pecan topping

Place slices slightly apart in pan or in greased muffin cups

Let rise until double in size

To help the rolls rise in the pan, place in oven set the oven to 100ºF.


The Second Rise

Let the rolls rise 20 minutes before baking.

CinnamonRoles_SecondRise


Bake 375ºF for 30 minutes

Heat oven to 375ºF

Bake 25 to 30 minutes or until browning

CinnamonRoles_Baking


Flip it

If making pecan rolls, flip pans over immediately after removing from the oven

This lets the syrup drizzle down.

CinnamonRoles_Final

Kale Turmeric Cubes

Add some nutrition to your breakfast fruit smoothie


Buying Ingredients

For 3 trays

~2 1/4 lbs Kale (1050 g)

~8 oz turmeric (225 g)

4.5 cups of water

 


Single Tray Recipe

Pureed ingredients fit into single 20 cubic inches (11.1 fl oz) Tray

350 g kale

75 g turmeric

1.5 cups water


Blend and Spread

Wet-Cubes


Freeze Overnight

Freezing


Bag and Store

Frozen-Cubes

Oatmeal Chocolate Chip Raisin Cookies

My favorite childhood cookies, brought to you by Grandma


Margarine/ Sugar Mixture

Use mixer

  • 1 cup margarine (softened)
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla

Slowly Add In

  • 2 1/4 cups unsifted flour
  • 1/2 tsp salt
  • 1 tsp baking soda

Set Mixer to Slow, Add

  • 12 oz chocolate chips
  • 1 cup rasins
  • 1 1/2 to 2 cups oatmeal

OatChocCookies_Dough


Bake 375º for 8-10 minutes

Or 350º in convection oven for 10 minutes

OatChocCookies_Done

Green Sauce

The dankest of green sauces


Add first:

  • 1 cup of water
  • 8 key limes, juiced (Don’t let those seeds get in there)
  • 1 tablespoon garlic salt
  • A dash of fresh ground pepper

Slice large veggies:

  • 3 cloves of smashed garlic
  • 2 bundles of cilantro
  • 1 fresh habanero
  • 1 fresh serrano
  • 3 fresh jalapeños
  • 1 green bell pepper
  • 1/2 of a white onion

Mystery Peppers

There are various peppers I’m not too familiar with at my local Mexican grocery. I like to throw them in the blender and see how it changes the sauce. If it gets too spicy, add more Greek yogurt to tone it down.


Add last:

  • 3 fresh avocados
  • 1/2 cup of Greek yogurt, honey flavor

GreenSauce_800

 

Home Roaster Technique

A quick reference for using my roommate’s home coffee roaster.

Pre-warm to 200 ºF

‘Start’ button

‘P5’ for max heat

Press ‘B’ button to check temp

Add in 250 g green beans

Set stopwatch timer

‘P5’ for max heat

Beans brown (~8 min)

Reduce heat to 50% (P3)

First Crack

Look for steam

Listen for first crack (~9.5 min)

Second Crack

Let beans roast until just before second crack (~11.5 min)

Hit ‘Cool’ button

Open roaster

Blow on cage to accelerate cooling

Post-Roast

Let beans breath in brown paper bag 24 hours

Tío’s Carne Asada

The cilantro makes it healthy


Ingredients

  • 10 lbs of flap meat steak
  • Lawry’s Original Seasoned Salt
  • Dried oregano
  • Fresh cilantro
  • Lime or lemon juice
  • Preferred Mexican beer (e.g. Pacifico)

“Don’t forget to take tequila shots while all this is going on.”

-Tío

Recipe

  • Add a layer of meat
  • Salt with Lawry’s, oregano, cilantro
  • Splash lime juice
  • Pour beer to submerge meat layer
  • Add another layer of meat and repeat
  • Let marinate for at least 30 min, ideally 24 hours

TioCarne_800

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