Place Holder Book Review.
From what I can tell so far, the only Bread book you need.
Almond Scones
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 Tablespoon turbinado sugar
1/2 cup cherries
1/2 cup Earth balance
1/4-1/2 cup almond milk
Mix dry ingredients, cut in margarine, throw in almond paste, mix fairly well, add 1/4th cup of almond milk and mix very well (I used a mixer the idea is there is less flour/gluten and more stuff in the way, so you want to agitate it.). If after being mixed it is too dry then add more almond milk. Then add cherries. Bake at 400-450 until done, about 15 minutes. Notes: I added to much like to start so then added an extra 1/4th cup flour with baking powder and sugar to match turned our really well. Also the scones don’t brown as much with the almonds as the normal recipe so don’t burn them.
Drunken Noodles
1 Head of Garlic
6-10 Thai Chillies
2 lb Fresh Wide noodles 3/4 inch…or what ever
1lb tofu cubed
6 green onions (chopped with white part separated from green)
2 bell peppers
Other veggie of Choice (we often use bamboo shoots, bean sprouts, green beans, danielle like broccoli but I don’t think it works that well (and she has a hard on for broccoli))
1.5-2 cups of sauce
1-2 cups Thai basil leafs (two cups if you just throw it in the cup)s
Sauce: we use 1/2 cup soy sauce, 1/2 cup veggie str fry sauce, 1/2 cup Vegetarian Mushroom oyster sauce, 1/4 cup Mae Ploy Sweet Chili sauce. Exactly what you use doesn’t matter that much, but some things to keep in mind. The veggie str fry sauce is very thick because of starch and if you don’t use something like it I would add some starch, the Chili sauce has a lot of sugar and if I don’t use it I add some sugar, because that is just part of what makes them good.
So cut everything up str fry style.
Brown Tofu
Add garlic and chilies for a minute or so
Add noodles, white part of onion, and half of the sauce. If the noodles are not very fresh I add about 1/4 cup of water at this point, the steam makes them come apart.
Once everything comes up to temp leave it site for a couple of minutes so that one side of the noodles can brown. I let this go on for like 5 minutes stirring occasionally.
Add bell peppers, green part of the onions, other veggie, and rest of sauce.
Bring everything up to heat, and then add Basil, and cook until the Bell peppers are where you like them, I like mine fairly Crunchy.
EAT, enjoy.
Pineapple Fried Rice
3 cups cold cooked jasmine rice (long grain)
1 large pineapple (3 ¾ to 4 pounds if whole, about 2 cups or 1 20 oz can)
1 ½ T vegetable oil
10 cloves garlic, mashed, crushed and chopped
½ lb tofu
2 T curry powder (see cayenne amount)
1.5 t cayenne (um I just add a shit ton, until the color changes some, and it tastes good… thats right bitch the color changes)
1 red bell pepper, diced
3 scallions, sliced
2 ½ T sugar
2 T light soy sauce
Condiments
1/3 cup roasted peanuts, crushed or finely chopped
¾ cup cilantro with stems, chopped
6 small Thai chilies or 2 serrano chilies, minced
Prepare rice ahead of time and allow to cool. Pan fry the tofu ahead of time and set aside. Prepare all the stir fry ingredients and place next to the stove. Set up a wok over medium high heat, when hot add the oil and coat the pan. When the oil is hot add the garlic and stir fry until golden and aromatic. Add the tofu and stir fry until warm, 15 seconds, then add the pineapple and stir fry for 2 minutes. Add the rice, and stir fry, pressing the rice into the bottom of the wok. Turn the rice, press into the wok, and stir fry for a minute. Add the curry powder, 30 seconds, then bell pepper and scallions for 30 seconds. Add the sugar, 30 seconds, then fish sauce, 30 seconds. Turn off heat. Serve with condiments.
NOTES: So this is the base recipe that I always look at for like the ingredients I need. This is recipe that I never measure I always do cayenne, curry powder and light soy sauce by taste.