affreca

One of the latest quick sale produce hauls was a bag of shallots. I've been meaning to try quick pickle onions, but I rarely have red onions in the house. It was tasty enough yesterday, so writing it down while I remember

1/2 teaspoon salt
1 teaspoon white sugar
1/4 cup boiling water
2 tablespoon balsamic vinegar
2 tablespoons rice vinegar
1/2 cup thinly sliced shallot (1.5 medium sized ones)

Add salt, sugar and boiling water to small jar, stir to dissolve. Add vinegars to jar, stir and then add shallots. Let cool on counter for 30 minutes and enjoy.

The cashew butter cookies are good, but these are better. I plan to make some once I get done with planned travel. Posting so I can find again. Original recipe

1 3/4 cups [230g] flour
1/2 tsp [2.5g] baking soda
1 1/2 cups [240g] chocolate chips
1 stick [115g] salted butter, at room temperature
1/2 cup [100g] granulated sugar
1/2 cup [100g] brown sugar
1/2 tsp [3g] salt
1 large egg [50g]
1/2 cup [125g] tahini
1 tsp [5g] vanilla extract
2/3 cup [90g] sesame seeds

Combine the flour and baking soda in a medium mixing bowl. Add in the chocolate chips into the dry ingredients.

Beat the butter, sugar, brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment for about 2 minutes, until a little lighter and fluffier. Scrape down the sides, and add the egg, tahini, milk, and vanilla. Beat at medium-high speed until silky-smooth and lighter in color (about 1 minute).

Add the dry ingredients to the wet ingredients, and mix at low speed just until it all comes together. Stop mixing once it’s combined.

Fridge the dough for at least 30 minutes.

Preheat the oven to 375°F.

Shape the dough into scant-1/4-cup blobs [50g]. Roll one between your hands until smooth, then roll in the sesame seeds, and then place on a prepared sheet pan. Gently press the dough ball’s top down slightly so it’s just a little flattened. Repeat with the remaining ones, leaving space between each cookie.

Bake for about 15 minutes, until the edges of the cookies are set, but the centers aren’t completely set

Backpacking mango sticky rice

1 cup instant jasmine rice / 1/3 cup
1/4 cup coconut milk powder / 4/3 tbsp
2 Tbsp. unsweetened coconut flakes / 2 tsp
3 Tbsp. cane sugar / 1 tbsp
3 oz. dried mango / 1 oz

I finally had/took the time to develop a tasty couscous recipe to take backpacking.

1/4 tsp Ras El Hanout (version from local grocery coop)
1/2 tsp chicken bullion powder
2 tsp coconut milk powder
2 tsp dried onions
2 tbsp almond slices
2 tbsp dried cherries
3 tbsp dehydrated vegetables (with peas removed because they don't rehydrate well)
1/2 cup couscous

1 cup boiling water
1 sausage (sliced)

Mix everything except water and sausage. Boil water, wait 5 or so minutes, add sausage and eat.

Ingredients

280 g all purpose flour
100 g granulated sugar
1 tbsp baking powder
1 stick salted butter, frozen 113 grams

142 g sourdough starter discard
1 large egg
1 tsp vanilla extract (or other flavoring)
45 grams milk

1 cup mix ins chocolate chips, blueberries, dried cranberries

In food processor, mix flour, sugar, baking powder and butter. In bowl, mix together sourdough starter discard, egg, extract and milk. Fold in dry ingredients and mix ins. Make scone piles on silicone baking mat on cookie sheet, cover with second baking mat, place in fridge for a few hours. Then move to freezer. Cook two at a time at 400 for 20 minutes.

Recipe based on https://www.farmhouseonboone.com/sourdough-scones

I'm still waiting for it to cool, but the shepherd's pie I just made mostly following this recipe smells amazing. Changes made were - fish sauce for Wostershire sauce, 10 ounce bag of frozen vegetable mix (carrots, corn, peas and green beans) for 1/2 of cup each of carrots, peas and corn, my recipe for sour cream potatoes (plus couple of shakes of garlic powder in the potatoes), 1+ tsp mural of flavor for rosemary (just didn't have any in the house). So mostly following the recipe.

Saving link to bacon spinach dip because tasty. I made a 1/3 batch of linked recipe. Debating if the substitution of red pepper was the right one for paprika, or if ended up with to much heat. Not sure was the healthiest use of the fresh spinach.

With twenty minutes stirring a boiling pot, risotto is not a good summer recipe. I combined a couple of recipes, so posting what I did while I remember.

1 lb baby bella mushrooms
1 medium summer squash
1/2 large white onion (wish I had shallots)
olive oil
1 cup calrose sushi rice (do not rinse!)
1/2 cup white wine (sorry, I like my wine sweet, so that's what I cook with)
herbs de provence (1/2 teaspoon?)
4 cups (more or less) turkey stock (that's what was obvious in the freezer, chicken would work)
2.5 tablespoon butter
1/3 cup grated Parmesan cheese

Chop and measure everything, because you won't have time once you start cooking. Start stock melting in smaller pot. In large pot, pour in some olive oil and start cooking mushrooms and squash. After a few minutes, when mushrooms are soft, pour mushrooms, squash and mushroom liquid into large bowl for later.

Add another splash of olive oil, and cook finely diced onion bits. Cook for about 2 minutes, then add rice. Turn heat up to medium high (6ish), and cook for a couple of minutes until rice starts getting golden. Add wine, cook until absorbed. Add some herbs, as you think tastes good. Then start adding stock, ladle full at a time as liquid is absorbed/boiled off. Keep stirring. Test the rice, is done when soft. Will probably take about 20 minutes. Take off heat, add butter and Parmesan. When butter is melted, add back the reserved bowl of mushrooms, mushroom liquid and squash.

Recipe from Mom:
Unbaked cookies

Mix in a large bowl:
3 cups oatmeal
¼ cup coconut
1/3 cup cocoa powder

Mix in a cooking pot and boil for 3 minutes:
2 cups sugar
½ cup milk
½ cup butter

After it has boiled for 3 minutes, remove from heat and add:
1 teaspoon vanilla
Pour hot mix over the first three. Work fast to form into cookie shapes and place onto a non-stick or grease surface to harden.

I do appreciate how much more cooking I've gotten done working from home. I have hours more of day without the commute, and more energy. Plus, I took over the dining room table for my work station, so the kitchen is right there.

Today's thought brought to you by my pride in making dough and soaking chickpeas so that I can have focaccia and hummus for lunch later today.