Fridgefood: Japanese-style eggs on toast

My fridge food lunch today: multi-grain sourdough toast, spread with nori tsukudani and mayo, topped with scrambled eggs + corn and furikake on top!

What made this special was the kewpie mayo and white pepper. Kewpie mayo is richer and creamier than American mayonnaise, and it uses rice vinegar instead of regular white vinegar.

I melted some butter in a pan on med-low heat and added some salt and white pepper. I find that white pepper really evokes Japanese flavors for me. I tossed in some corn from the freezer, turned the heat up, and just barely browned them. I took the pan off the heat to crack the egg in the pan, and then put it back on the heat to scramble it together with the corn. At this point, I popped some bread in the toaster. By the time the egg finished, my toast was done. I spread a thin layer of nori tsukudani on the toast, then a thin layer of kewpie, then topped with the scrambled egg and corn, then shook some furikake on top! Fridgefood at its finest.

Nori tsukudani

Kewpie Mayo

Mexican Wedding Cookies

I'm going to a birthday/white elephant/Christmas-y party this weekend, and I thought it'd be a great excuse to try out another cookie recipe! I love love love these not-too-sweet cookies that have a great crunchy exterior but then they just totally melt in your mouth. I always knew them as Mexican Wedding Cookies, but some google searching revealed that they are known by quite a few names: Polvorones, Russian Teacakes or Snowballs. Turns out in Mexico, they're not even called Mexican Wedding Cookies (they're called polvorones)! They're also not.. Russian. Leave it to the US to attach random, unrelated ethnicities to a food item.

I found quite a few recipes with some slight variations among them. I'm all for simple and straightforward, so I did what I'm wont to: mixing and matching, picking and choosing. I went with the basic proportions found in smittenkitchen's recipe, which was originally from epicurious which was originally from bon appetit! Based on some reading of other recipes I did, I wanted to make these the easy, one-bowl way. Forget creaming the butter, fuhgeddabout clarifying it first. Being a highly inexperienced baker, I can't tell you what the difference is going to be between doing those things or not, but there were recipes that didn't call for those time-consuming, electric-mixer-needing things. So I went with those.

I wanted to do a test run of these first, so I quartered a batch. Because the ratios are so beautifully even, and it doesn't use any fussy ingredients like baking powder/soda, this is an extremely easy recipe to scale.

If your nuts aren't already toasted, toast them over med-low heat in a pan on the stove. Let them cool, then grind them up either in a coffee grinder, blender, or by putting them in a ziploc baggie and crushing a rolling pin over them. You want them pretty fine and dusty, but be careful not to make it into nut butter if you're using an electric grinder. These are perfectly ground:

Next, you'll whisk together the nuts, powdered sugar and salt. Once that's well blended, you'll work the vanilla and cold cubes of butter into the dough with your hands. This is my favorite part! I love squishing butter in between my fingers. It reminds me of playing with playdoh as a kid. While it's not totally essential that the butter stays cold, it'll take less time to chill if you're working with already cold butter, especially since the warmth of your hands will melt it a bit. Once the butter's well incorporated, start adding the flour gradually (about a 1/2 cup or so at a time), working it in with your hands.

Pretty much the only fussy thing about this recipe is that you have to chill the dough before you bake it. This is absolutely essential, unless you want your cookies to turn out like this sad one:

[Pati's Mexican Table]

So if you're in a hurry, divide the dough into half or quarters, then flatten it out into discs. Wrap it in plastic wrap and stick in the freezer for 5-10 minutes, depending on the size and thickness of your discs. If you've got time to spare (or a good book to read), just scrape the dough into a ball in the bowl, wrap it closely with plastic wrap, and pop it in the fridge for about an hour.

Once the dough is chilled, scoop 2 tsp sized balls onto a heavy baking sheet lined with parchment. While the last oatmeal cookies I tried spread like crazy, these don't (shouldn't if you chilled them sufficiently!) spread much, so a 1/2 inch of space in between them is fine. Try to handle the dough as little as possible, so it stays cold. I don't have a fancy baking sheet (yet?), so I just added an extra baking sheet underneath the ones the cookies were on. If you have especially thin baking sheets (and you know your oven temperature is accurate), your baked goods are apt to burn on the bottom before the tops are done. Double panning solves this problem! You may need to do this in two batches, so keep the extra dough in the fridge while the first batch is baking.

After 18 minutes (or 21 if you double panned), check them. The bottoms should be golden brown on the bottom and lightly browned on top. I really had to resist keeping them in longer, since I also love love love super browned cookies. Take them out to cool for 5 minutes on the baking sheet, then dust the still-warm cookies with powdered sugar using a sieve (or a powdered sugar duster if you're fancy like that). A lot of the recipes I saw called for rolling and shaking the cookies around in a pie tin filled with powdered sugar, but I had zero success with that. The warmth of the cookies melted the sugar, just leaving them with an unappetizing gray, patchy glaze. Dusting them on top gets plenty of sugar onto the cookie and is much cleaner, too.

According to some recipes, they're only good for a couple days in the fridge, but I bet these'll keep for a good couple weeks (uhh.. if they last that long). They're already crunchy and crumbly, so there's not much that drying out can do to them, I bet. IF I have any left, I'll update you in a couple weeks!

Enjoy the absolutely heavenly smell that will fill your kitchen while these bake, and try to resist eating these all yourself.

Mexican Wedding Cookies / Polvorones / Russian Teacakes / Snowballs

Ingredients
Makes about 4 dozen

2 sticks butter, softened or melted (not hot) (225g / 1 cup)
2 cups all-purpose flour (250g)
1 cup toasted pecans (or walnuts, skinless almonds, skinless hazelnuts) (110g)
1/2 cup powdered sugar, plus more for dusting (60g)
2 tsp vanilla extract (10 ml)
pinch of salt (less than 1/8 tsp)

Instructions
If your nuts aren't already toasted, toast them. Spread them on a baking sheet and let cool. If using a blender, food processor, or other electrical grinder, add 1 cup of flour* to the nuts and grind using short, quick pulses. Or put them in a ziploc baggie without the flour and run a rolling pin over them.

In a large bowl or food processor, whisk together the ground nuts, 1/2 cup powdered sugar and salt until well blended.

Add the vanilla and butter and work them into the mixture. Add the flour gradually, working it into the dough as you add.

If you're pressed for time, divide the dough into discs, wrap in plastic wrap and chill about 5-10 minutes in the freezer. If you're not in a hurry, scrape the dough into a ball, cover closely with plastic wrap and chill for about an hour.

Preheat the oven to 350 F. Once the dough is chilled, work quickly* to scoop 2 tsp sized balls with 1/2 inch spacing onto a heavy baking sheet lined with parchment. If doing in batches, keep the extra dough in the fridge while first batch is baking.

Pop them in the oven for about 18-21 minutes, until bottoms are golden brown and tops are just barely browned. Take them out to cool for 5 minutes on the baking sheet, then dust the tops of the still-warm cookies with powdered sugar using a sieve or sifter. Remove to a rack and let cool completely.

Notes
*When grinding nuts using an electric grinder, the heat and the friction causes them to release their oils more quickly, which can turn your nut flour into nut butter if you're not careful. Adding a cup of flour to the nuts absorbs the oil as you grind, giving you more room for error or allowing you to grind them finer.
*If the scooping ends up taking too long, stick the entire sheet with the cookie dough scoops into the fridge or freezer for 5-10 minutes before baking.

Brown is beautiful

While the vegetarian chili I made tonight wasn't anything special, I made the best tofu "ground beef" I've ever made. To be fair... this was also my first attempt at tofu ground beef. But I was shocked at how well it turned out, especially since I basically just used the first recipe I found on the interwebz. In the future, I think pre-freezing the tofu could really make a difference, though it seems a bit space-intensive to keep a block of frozen tofu in the freezer just for this purpose.

I used this recipe from Glow Kitchen as my starting inspiration, but I didn't have enough soy sauce. Rummaging through Jim's fridge, I found what I assumed to be another steak-sauce imitation. Boy was I wrong.



I opened the cap and took a sniff, then took a taste, then another taste. I was impressed. It (thankfully) lacked that weird taste of worcestershire sauce that always put me off to it, with a pleasing punch of umami and the just right balance of sweet, savory and vinegar-y.

I also skipped the nut butter in the original recipe, because measuring nut butter is such a pita. I upped the chili powder (because I had like 2 tsp left, so why not), and used our broken-toum-cum-garlic-oil in place of the garlic and oil.

After mixing up the sauce and marinating the tofu (just because I had other things to do, not because it necessarily needed it), I used a hot stainless steel pan with oil to cook up half the batch. I used a generous glug of oil, which the tofu ended up soaking up. It kept it from sticking to the bottom, but I think it turned it unnecessarily greasy. The other half of the batch I microwaved for 5 minutes, since I remembered reading about this technique in another cookpad recipe. Apparently it's supposed to dry out the tofu a bit more, which gives it a meatier, chewier texture. I don't know how much it helped, to be honest. Which is why I really want to try giving the frozen tofu method that I saw on norecipes.com a try.

To be fair, the tofu turned out great, even if a bit greasy. But once it was mixed into the chili you could barely notice. So if I did it again, here's what I would do:

Ingredients
1 block of tofu (16 oz)
2 tbsp soy sauce
2 tbsp worcestershire sauce*
2-4 tbsp Country Bob's freaking-amazing All Purpose Sauce*
2 tsp cumin
2 tsp chili powder
2 tsp garlic oil (from your failed attempt at toum; or 1 tsp garlic powder and 1 tsp oil)
1/2 tsp black pepper

*If you have neither, you could substitute tomato paste or ketchup (no more than 2 tbsp total), anchovies/anchovy paste, marmite, fish sauce, or basically anything else that qualifies as an umami bomb. More soy sauce if you're absolutely desperate. But adding an even amount of each is best in order to ensure that no one flavor will overwhelmingly stand out. Or, if you're using it in a specific type of dish/cuisine, you could up the flavor that matches the cuisine.

Freeze the block of tofu in it's packaging for at least 24 hours. When you're ready to use it, defrost in a bowl of water (like you would meat), or leave it in the fridge the night before. Open the package, drain, and gently squeeze. You could probably even defrost it in the microwave if you're impatient, since that shouldn't have an adverse effect on the texture (we just froze it, for chrissakes).

Now, at this point, Marc recommends rehydrating the tofu and rinsing it to get rid of the soy flavor. Since we're going to be marinating, you won't be able to taste the soy flavor (if you do have a problem with, which I don't), and we're also going to be adding some liquid back in. So let's skip that. Set the block of tofu aside for now.

In a large bowl, thoroughly mix all the other ingredients. Crumble the tofu with your hands into the bowl, then thoroughly mix until the tofu is well coated.

Heat up a pan that is NOT non-stick. Stainless steel, cast iron, whatever. I can't guarantee results in non-stick pan. Add about a tablespoon of oil with a high smoke point (like grapeseed). Heat on med-hi until shimmering. Add about half of the tofu, or as much as you can without crowding the pan. This next part takes awhile, so just be patient. Stir fry the tofu, scraping from the bottom as necessary (using a wooden/plastic utensil), and turning down the heat if it starts to burn. Keep going until the tofu turns into beautiful, brown, crispy crumbles. It will happen, I promise. Just be patient and don't burn it.

When the first batch is finished, repeat with the second batch.

I would not recommend letting the tofu sit in any sort of liquid after you've done this. My guess is that would rehydrate the tofu and it would lose it's crispy-meatiness. For the chili I made, I added it a generous amount on top like a garnish. It didn't get soggy during the course of the meal, but if it were to sit overnight in the chili in the fridge, it probably would.

If you're serving with chili, top with a dollop of greek-yogurt-sour-cream (1 tsp white vinegar to 1/3 cup greek yogurt--because I always have greek yogurt in my fridge but never sour cream!).

Oatmeal Cookie Cravings

Every time I try to bake sweets, I always end up with something fairly inedible. I have a tendency to reduce the sugar by too much, producing a pretty disgusting result. I've decided that I need to start by baking by the book, and then once I've learned the ropes (much like I've done with cooking), then I can start breaking the rules. I need to get familiar with how much sugar produces what level of sweetness. Right now, I just see a cup of sugar and I'm like WHAAAT SO MUCH SUGAR.

Most recently, I tried making a batch of oatmeal cookies, reduced the sugar by 3/4, took one bite, and gave the rest to James. Seriously, he'll eat anything. It's great having a food-black-hole when you're going through a food experimentation phase. He dipped them in rice milk and pronounced them edible. "Not bad," he said.

So that was a failed scratch for my oatmeal cookie itch. I'm trying again with this oatmeal cookie recipe from smitten kitchen, with NO CHANGES. Rarely do I fully commit to a recipe. I almost used whole wheat flour instead of regular but I resisted! So proud of myself. I did have to make some practical substitutions, swapping white sugar for brown and multi-grain oats for regular, since I just didn't have that stuff on hand. She also doesn't mention whether she used salted or unsalted butter. I happened to only have salted on hand (and by me I mean my roommate--I was plain out from cooking Thanksgiving dinner at my place), so I reduced the salt down to a pinch. They did turn out slightly salty, so definitely go with unsalted butter and only the 1/4 tsp of salt that it calls for.

I did have a slight softened-butter-snafu. The recipe called for softened butter, and of course, mine was fridge-solid. I put a stick in the microwave for thirty seconds, and half of it melted promptly. I tried mixing it together, hoping the other half would still be cold enough, but no dice. I stuck it in a (fresh) bowl and put it in the freezer, hoping it would cool off by the time I had everything else ready. Just five minutes later, I had a bowl of perfectly softened butter that was not going to pre-cook the eggs I was about to cream them in! Amazing. Mistakes in my kitchen rarely work out that way.

Anyway, I went with the modification she mentions in the description, "no nuts, 1/2 cup of raisins and 3/4 cup chocolate chips... and drop the sugar down to a heaped 1/2 cup." I skipped putting the batter in the fridge, because I actually prefer my cookies thin, mostly crunchy and golden brown on top.

Oh boy did those babies spread. I put 16 large scoops onto a baking sheet because I was too lazy to get out more parchment and another baking sheet just for 4 cookies. They turned into pull-apart-oatmeal-cookies, but no less delicious. They are sweet, for sure, but not as sweet as their original Quaker Oats recipe. With all those chocolate chips, I think next time I might try reducing the sugar to 1/3 cup (or 1/4 if I'm feeling feisty).

All that being said, I think this recipe is a great candidate to make again with less sugar.

Oatmeal Raisin Chocolate Chip Cookies

1 stick unsalted butter, softened (1/2 cup, 4 ounces, or 115g)
1/2 cup sugar, packed (125g)
1 large egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour (95g)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 1/2 cups rolled oats (120g)
1/2 cup raisins (80g)


In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.

In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture.

Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Original oatmeal cookie recipe from smitten kitchen

Weekly Meal Planning: A Well Stocked Pantry

I'm trying to be more careful about how much I spend on groceries. Part of my problem is that I love grocery shopping, so the more I buy, the more time I get to spend shopping! It's great. But not great for my bank account, especially since I've been doing the whole independent IT contractor thing recently. Although I am happy to report that I was recently accepted as a HelloTech "Hero"! It's basically like Uber for tech support. While the pay is about half of what I make on my own, I'm hoping it will provide some more steady supplementary income. Maybe I'll at least be breaking even on my expenses instead of living off my savings! Wouldn't that be great.

So part of being careful about my grocery shopping is meal planning. I'm going to plan 3-4 meals for the week. I really don't eat that much, and a recipe usually makes way more than what I can eat in one sitting.

Hopefully this will keep my grocery bill down, eliminate waste, use more (all) of the ingredients I buy, and provide some tasty meals during the week! Consequently, I think I also get a nice little ego boost every time I look at most recipes: I'm like, pssh... 3/4 of this recipe are pantry ingredients for meeeee! I take some serious pride in having such a well-stocked pantry. That's probably one area of my life where I would have a really hard time going minimalist. I could easily go minimalist with clothes, furniture, cosmetics (I barely use any as it is) and pretty much anything else, but don't you dare try to pare down my pantry.

Here's my first meal plan for this week. I think one of the keys of planning successful meals around leftovers is using different flavors from meal to meal. My first meal centers around Mexican flavors, the second is Indian and the third is Chinese. I'm using the same base ingredient (pan seared tilapia), but avoiding repetition by varying the cuisine.

Some of the recipes call for too many servings, so I'm using this recipe servings converter to scale them down.

Meal 1 - Fish tacos with pico de gallo and chipotle cream sauce

Recipes
Pan seared tilapia (★★★★★)
Yum! I don't think something could taste bad if it has chipotle crema on it. Also, first time ever pan searing fish... success! Kenji was right, it really is foolproof. I grew up eating tacos so often that I didn't really use a recipe besides for the fish. I did forget to add the corn (I love adding corn to everything. And lime. Everything tastes better with more lime), but I think that ended up being for the better. 

Pantry

2-4 frozen tilapia fillets 

eggs 

flour 

panko breadcrumbs  

tortillas 

chipotles in adobo sauce

greek yogurt 

white vinegar 

corn 

tomatoes 

onions  

Shopping List
1 bunch of cilantro

1 head of cabbage 

2 limes 

1 box jalapenos (from TJs)/or just 1 jalapeno if you can buy singles 

Notes
1. Remove fishy taste from fish by marinating in cow's milk for no more than 20 minutes.
2. Pan sear all fillets, use 1-2 for the tacos, save leftovers for next meals.
3. Pico de gallo: mix equal parts chopped tomatoes and chopped onions; minced cilantro (to taste), minced jalapeno (to taste), juice from 1/2 of a lime and salt
4. Make a sour cream substitute for the chipotle crema by mixing 1 tsp vinegar : 1/3 cup greek yogurt
5. Make a chipotle crema to drizzle on top of tacos by mixing 1 tsp vinegar, 1/3 cup greek yogurt, 1 tsp chipotles in adobo and juice from 1/2 of a lime.
6. Assemble tacos with shredded cabbage, corn, pico de gallo (drain well before adding), fish and chipotle crema. Garnish with slices of lime.

Leftovers from this meal
1-2 pan seared tilapia fillets
5-7 jalapenos
cilantro
1/2 of an onion
cabbage

Meal 2 - Yogurt ginger curry

Recipes

Yogurt ginger curry (★☆☆☆☆)
I was so disappointed with this recipe. When I tasted the finished curry sauce, it tasted like watery yogurt. I did use powdered ginger in place of fresh, but I also added extra dried minced garlic. To fix the curry, I  fried up half an onion in ghee and a heaping tablespoon of curry powder, then added it into the curry sauce. I also added 1 tbsp of tomato paste, 1 tsp of soy sauce, 1/4 tsp of dashi granules (for some umami kick, but not enough where you could taste it specifically), and 5-6 curry leaves. It was also extremely thin, so I thickened it with cornstarch. After improvising for a good 45 minutes, I felt that it was finally passable. I garnished with chopped cilantro and a heavy squeeze of lime--the lime really helped. Instead of using the fish fillets, I used TJ's masala burgers and triangles of whole wheat pita bread. What I put on the table ended up being not bad, but what this recipe initially produced was incredibly disappointing. After all my fiddling, I'd give the final product a solid 3 stars.

Leftovers to use
1-2 pan seared tilapia fillets or masala burgers
cilantro

Pantry
yogurt
cumin seeds
asafoetida (sub with garlic or onions if unavailable)
fresh ginger
turmeric
coriander
paprika
cayenne
rice or flatbread

Shopping List
(none)

Notes
1. Reheat fish on wire rack on baking sheet, covered with foil at 275° until they reach 125-130 internal temp (~15 minutes for 1" thick fillets)

Leftovers from this meal
3/4 cup curry sauce

Meal 3 - Black bean stir fry

Recipes
Tilapia with scallions and black bean sauce (★★★★★)
This was delicious! I mostly used the recipe for the sauce, since I already pan seared the tilapia. But I couldn't help but tinker with the sauce, as I'm wont to do. Mind you, this was before I even tasted it. But in my experience, just using the black bean sauce can be fairly overwhelming, so I added some stuff to balance it out. I added 1 tbsp sake, 1 tbsp mirin, 1/2 tsp chile garlic sauce, 1 tsp garlic paste and 1 tsp ginger paste. I stir fried carrots and mushrooms in sesame oil with some salt and pepper (white and black), then added a few pinches of chinese five spice. When the mushrooms and carrots were just about done, I threw in some shredded cabbage and put the fish in the oven to reheat it. When the vegetables were cooked, I turned the heat down (so the sauce wouldn't burn) and poured in about 2/3 of the sauce. I put it back on the heat and let it reduce down just a little. I filled a bowl with brown rice, broke up the tilapia into chunks, then scooped the saucy veggies over it. The neutral flavor but seasoned flavor of the fish balanced the strength of sauce, and the brown rice provided a warm, nutty background for it all. Overall, an excellent dish. 

Leftovers to use
cabbage

Pantry
black bean garlic sauce
oyster sauce
soy sauce
sesame oil
rice vinegar
chile sauce (e.g. sriracha)
carrots, corn, water chestnuts or other good stir fry veggies

Shopping List
1 box of mushrooms

Notes
1. Omit fillets if none left
2. Stir fry mushrooms, leftover cabbage and any other stir fry veggies in sauce
3. Serve with tilapia and rice, top with a fried egg for something heartier

Leftovers from this meal
stir fried veggies
1 tilapia fillet

Side 1 - Mason jar farro salad

Recipes

Farro salad (☆☆☆☆☆)
My barley had gone bad! It was the quick-cooking kind from TJs, so I imagine it expires more quickly than the raw kind. So I skipped this and made the coleslaw instead. 

Leftovers to use

cabbage

Pantry

green apple 

mayo 

milk

white wine vinegar

honey

mustard

poppy seeds

farro/barley

dried cranberries

nuts

Shopping List

(none) 

Notes

1. Skip if no cabbage leftover. 

Side 2 - Kenji's creamy coleslaw

Recipes

Creamy coleslaw (★★★★☆)

(Let's be real--this is a Kenji recipe, so I might as well just give it 5 stars right away. If it's anything less than 5, then I screwed up.) 
Update: Soooo... as much as I love Kenji and his recipes, this turned out just a little too dry. Granted, I did scale it down by a factor of something ridiculous like 16 because I had so little cabbage to work with, so the dryness may have happened in translation. Not to worry, because a little extra mayo made it perfect. The flavor was great, and even James ate quite a bit. It was perfect with the chili we (I) made! I think this is probably my new go-to coleslaw recipe. 

Leftovers to use

cabbage 

Pantry

carrots 

fresh parsley (from herb garden)

white sugar

kosher salt

mayo

apple cider vinegar

dijon mustard

sugar 

Shopping List

(none)

Notes

(none)

Side 3 - Pickled jalapenos

Recipes

Pickled jalapenos (★★★★★)
Good, but spicy! I'm such a wimp when it comes to spicy. I did not add any additional spiciness to this recipe, but I still find them quite hot. They actually tasted pretty good as a garnish to the curry though. My friend--who has a much greater spice tolerance than I do--reported that they were extremely tasty, and both of my sisters love this recipe, so I'm going give it five stars on the merit of their judgment. It's not the recipe's fault I can't do spicy. But I am looking forward to putting these into cornbread muffins with a dollop of cream cheese and eating them with chili! 

Leftovers to use

5-7 jalapenos 

Pantry

white balsamic vinegar (for best flavor; champagne works well too)

sugar

salt

fresh garlic

Shopping List

(none)

Notes

1. Skip if no jalapenos leftover.

Grains, legumes and rice, oh my

I have way too many grains. When I moved into my current apartment, quite a few of my moving boxes were taken up by my pantry food. Yes, I moved my food. Is that weird? There are also things that made the move that went from my old freezer to my new freezer.

I have a hard time throwing things out, if you couldn't tell.

A few years ago, I went through a period of buying every single unidentifiable grain that I could find in stores, from Trader Joe's to tiny Indian markets.

It's time to clean out my pantry of all the couscous (whole wheat and white), moong dal, black azuki beans, whole green lentils, Sri Lankan red rice, millet and barley. Because if I don't find recipes for them now, I never will.

Moong Dal requires a rather long cooking time, probably about an hour or so. Might make a good plan ahead meal in a slow cooker.
 - Moong dal tadka from Veg Recipes of India. A simple recipe of moong dal, tomato, onion and spices.
 - Buttery moong dal from the New York Times. A similar recipe, but without the tomato.

Sri Lankan red rice uses a 1:1.5 ratio of rice to water. What I was really craving when I bought this was my amma's beetroot rice, but I got the red rice, even though I knew it was different. I might try making beetroot rice with the red rice and see if it turns out any good.
 - Beetroot rice recipe that calls for basmati, but I'll try it with red rice instead. Will need to substitute some ingredients, like sambar powder and biryani masala. Mostly calls for a tomato, onion, beets (obviously), and spices.
 - Another beetroot rice recipe, but it calls for chicken and coconut milk and no tomato.

Black azuki beans that I had no idea were azuki beans!! Randomly bought them at an Indian grocery because I thought they were... well, honestly I had no idea what they were. I just bought them. And now I am pleasantly surprised to find out that they are azuki beans. At least I think they are. I'm going to cook them tonight and find out!
 - Osekihan

Whole green lentils were perhaps the most boring prospect in my cupboard, but I think they're turning out to be the most exciting!
 - Persian lentil salad sounds refreshing and crisp. Simple too!
 - Sprouted lentils used to be the bane of my existence as a kid. I would open the oven door and find a jar of lentils, sprouting. I would open the cupboard the week after and find a different jar. Then I would go to load the dishwasher and there was another jar. LENTILS EVERYYYWHERRRRRRE. It drove me crazy. I thought they were disgusting and slightly repulsive, especially the way they would grow in the dark. It would have been much more exciting if my mom had hid Nabisco snacks in our oven, dishwasher and cupboards, but of course she never would have done that. Interestingly enough, I've totally come around to lentils (and find Nabisco snacks repulsive), but I attribute it to eating delicious, warm and satisfying dal in Sri Lanka, not my mother... However, it is something we have in common now, which brings the grand total to 1. I might try a combination of the sprouted lentils in the Persian lentil salad! Now that sounds delicious.

I'm still looking for recipes for the millet, barley and brown rice mix.

Curried Couscous with Roasted Cauliflower

This dish is great hot or cold, but I prefer it as a cold curry salad. The curry is a savory, warm flavor, rounded out by the creaminess of the mayonnaise, altogether delicious when served cold.

Some great additions are fresh cherry tomatoes, fresh diced bell peppers (orange, yellow or red) and diced celery.

Ingredients
1 box Israeli couscous (1 lb)
1 head cauliflower, broken in florets
1 tbsp curry powder
1 tbsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder
1 1/2 tsp salt or to taste
1 tsp cayenne pepper
2 carrots, diced
1 cup mayonnaise
1-3 limes (I always prefer more)

Instructions
Cook the couscous according to package instructions. Rinse in cold water, drain well, and set aside. Heat oven to 450 degrees.

Toss cauliflower and carrots with all the spice powder and salt, then spread on a baking sheet and roast until just barely cooked, about 10 minutes. You don't want to overcook the cauliflower and carrots--in fact, you want them to have a slight bite in the finished dish. Remove and let cool.

Add the roasted vegetables to the couscous, then gently toss with the mayonnaise, lime juice, and any other additions.

Original recipe from Mendocino Farms

Double Corn Cakes with Black Beans

Garnish with fresh avocado, salsa, fresh tomatoes, sour cream and/or guacamole.

Ingredients
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 tbsp)
1 jalapeno, seeded and diced (1/4 cup)
1 tbsp cumin powder
2 cans black beans (15 oz each)
1 can diced tomatoes (15 oz)
1 cup corn and 1/2 cup corn
1 tbsp lime juice
1 tube pre-cooked polenta (18 oz)
1 large egg, lightly beaten

Instructions
Heat oil over medium-high heat. Add onion, garlic, jalapeno, and cumin; saute 5 minutes. Stir in beans, tomatoes, 1 cup corn. Season with salt and pepper if desired (go easy on the salt if the cans are not sodium-free), cook 5 minutes or until heated through. Remove from heat, gently stir in lime juice. Cover and keep warm.

Crumble polenta into microwave safe bowl and mash with fork until nearly smooth. Add remaining 1/2 cup of corn. Microwave 1 minute to soften polenta, then fold in beaten egg until mixture is smooth. Shape polenta into 8 cakes, gently flattening with palm.

Heat oil in skillet over medium-high heat. Cook corn cakes, 5 minutes per side, or until golden brown. Serve cakes over black bean mixture.

From the Vegetarian Times magazine, April/May 2015 edition.

Tres Leches Cake

This cake is best baked the night before, then frosted and topped with strawberries right before serving.

Also... this is a huge cake that is quite rich, so could easily serve 10 or 15 (depending on their appetite for cake and tolerance for sweet richness). I always make too much cake every year. Next year, I think I'll try halving the recipe and making it in a 9x9 pan. Additionally, the original recipe calls for 3 tbsp of sugar for the icing, but I'd recommend 1 or even none--the cake is sweet enough as it is, and unsweetened whipped cream might help balance it a bit.

Something I want to try next time too is making this in a muffin tin--I think these would make fantastic little mini cakes!

Ingredients
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs, whites and yolks separated
1 cup sugar, divided (3/4 and 1/4)
1 teaspoon vanilla
1/3 cup milk

Tres Leches mixture
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup heavy cream

Icing
1 pint (16 oz/2 cups) heavy whipping cream
1 tablespoons sugar
1 lb of strawberries

Instructions
* Separate your eggs first, so your whites will be closer to room temperature before you start whipping them. Add a pinch of cream or tartar and/or salt to keep them from collapsing. If you don't have a hand mixer, a hand blender or regular blender will help turn the egg whites from translucent to opaque. But after that, use a hand whisk to take over. If you try using something with blades after you've gotten almost to the soft peak stage, the blades will collapse the whites.

Preheat oven to 350 degrees. Grease and flour a 9 x 13 pan.

Combine flour, baking powder, and salt in a large bowl.

Beat/mix egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Add milk and vanilla, stir.

Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into the middle of the prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a cooling rack and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, put back in the original pan, then pierce the surface with a fork several times. Slowly drizzle all of the tres leches mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the tres leches mixture overnight.

An hour or so before serving: wash, pat dry, then cut the strawberries into fourths. Whip the 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Top with the cut strawberries.

Original tres leches cake recipe from The Food Network

Chapatis

From a cookbook, Mangoes & Curry Leaves (p110-111) by Jeffrey Alford and Naomi Duguid. I was borrowing this cookbook from a friend and had to return the book, but very much wanted to save this recipe.

CHAPATIS

Chapatis are one of the world’s simplest breads to make and one of the best to eat. A dough is made with flour, salt, and water, then balls of the dough are rolled out thin and cooked on a griddle or a skillet. Once you get the hang of making chapatis, you can turn out eight breads for breakfast or for dinner in the time it takes to brew a pot of coffee (well. almost).

Chapatis, sometimes called rotis in the north of India and in Pakistan, are quintessential Subcontinent. Village people make them over a simple fire of dung, while people living on the street in Delhi, or herdsmen in the desert, cook them on a makeshift fire of scrap wood and brush. They are a true staple food (like rice) because they not only feed and nourish, but they also taste good day after day, meal after meal. Some of the best simple meals we have ever had have revolved around chapatis: chapatis and dad, chapatis and a curry.

If you’re making chapatis for the first time, try to find atta flour in a South Asian grocery. Atta is a special kind of whole wheat flour, made from hard durum wheat that is very finely ground. An attractive pale yellow brown in color, it makes the best chapatis because it is strong and makes a dough that rolls out very smoothly. The cooled breads have an inviting warm-grain flavor and fine texture.

About 2 cups atta flour, or substitute whole wheat flour, sifted, plus extra for rolling
1 teaspoon salt
About 1 cup warm water

To make the dough by hand, in a medium bowl, mix together the 2 cups flour and the salt. Make a well in the middle and add a cup warm water. Mix with your hand or with a spoon until you can gather the mixture together into a dough (depending on your flour. you may need a little extra water or a little extra flour to make a kneadable dough). Turnout onto a lightly floured surface and knead for 8 to to minutes.

To make the dough in a food processor. place the 2 cups flour and the salt in the processor and pulse to blend. With the machine going. slowly pour the water through the feed tube and continue to process for about 5 seconds after a ball of dough forms. Turn the dough out onto a lightly floured surface and knead briefly.

Cover the dough with plastic wrap and let stand for at least 30 minutes and up to 12 hours. (The longer the dough stands. the easier the breads are to shape and the more digestible they are.)

Divide the dough into eight pieces. Roll each one into a ball under your lightly cupped palm. Place some flour on your work surface, dust your palm with flour, and flatten each ball in the flour, pressing both sides into the flour in turn.

To shape the breads. work with one piece at a time, leaving the others lightly covered. Working on a lightly floured surface, flatten the dough with a rolling pin, without turning it over, rolling from the center outward with light strokes and rotating the bread slightly between each stroke, until it is 7 to 8 inches in diameter. Set aside and repeat with the remaining breads. Do not stack the rolled-out breads; if you don't have enough counter space for them all, roll out just a few and begin cooking, then roll out the others as the breads cook.

Heat a cast—iron griddle or skillet over medium-high heat. Rub the surface with a well—oiled cotton cloth or paper towel. When the griddle is hot, place a chapati top side down on the griddle and let it cook for only 10 to 15 seconds, then gently flip to the second side. Cook on the second side until small bubbles begin to form in the dough. approximately 1 minute. Turn the chapati back over and finish cooking, about another minute. At this stage, a perfect chapati will start to balloon. The process can be helped along by gently pressing on the bread. Because the bread is hot, we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your fingertips. Gently press down on a large bubble, forcing the bubble to widen. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn. When you are satisfied with your chapati, remove it and wrap in a clean towel.

Cook the other breads, stacking each as it is finished on top of the others and wrapping the stack in cloth to keep the breads soft and warm.

MAKES 8 BREADS, SERVES 3-4

Serve with any meal, or for breakfast or a snack. Use to scoop up salsa or to lift pieces of kebab, or wrap them around sandwich fillings.

VARIATIONS: You can include 1 to 2 tablespoons vegetable oil or ghee or melted butter to make more tender breads. Add it to the flour and mix it in before adding the warm water; you will need a little less water. To make smaller breads, which are easier to handle, divide the dough into twelve pieces: the breads will be about 5 to 6 inches in diameter. And you can also cook the chapatis in oil or ghee: Put about 1/2 teaspoon oil or ghee on the hot skillet and spread it over the surface before you lay down each bread to cook.

MAKES 12 BREADS

PHULKA: If you cook the breads over a gas burner or a wood fire, you can make the version of chapati known as phulka or phulka roti. You need heatproof fingers (as most experienced chapati makers have), or a light touch with tongs. to do this successfully. Proceed as above, cooking the bread in a skillet. Once you have turned the bread back over onto the first side, cook it for a minute. then hold it vertically directly above the flame and turn it slowly to expose the edges to the heat. The bread will puff out as the air in it expands and the edges will get evenly cooked. You can also try doing this using the skillet as your heat source: Lift the chapati out of the skillet, place the edge on the hot surface, and then turn it slowly as if you were rolling it on the skillet so the whole outside edge gets exposed to the bot surface; the chapati should puff.

TANDOOR ROTI: Chapatis are sometimes baked in tandoor ovens. To bake your chapatis, set up the oven as described in Home—Style Tandoor Naan (page 116) and preheat it to 500°F before you start rolling out the breads. Place as many breads as will fit directly on the preheated stone or tiles and bake until done, about 2 minutes. They will usually puff up while baking and become touched with color. Use a long—handled spatula to remove them from the oven. Brush the top of each with a little ghee or melted butter if you wish, then stack them and wrap them in a cotton cloth to keep warm while you bake the remaining breads.