Slow Cooker Dal

Inspired by a post on saltandpaprika I gave a crack at dal in the slow cooker. Next time I wouldn't mix in the two types of dal - they cooked at different rates - one became mush and the other needed more cooking. Or maybe my yellow dal was too old. It was beautiful in color though, especially with a side of spinach. Used madras curry powder from kensington market.
12/19/12 Made this with 2 c red lentils and a can of whole tomatoes (that I diced myself, and then strained the seeds out of the juice). Used crushed red pepper in place of chili flakes.  Turned out delicious! Used the east indian curry powder from kensington market. Ate with mixed rice and roasted pumpkin.

• 1.5 c red lentils
• 3/4 c yellow dal
• 2 1/4 c water (equal to cups of dal)
• 2 T minced garlic
• thumb size of fresh ginger, grated or chopped
• 2 T canola
• 1/2 t chili powder
• 1/4 t chili flakes
• 1 t powdered cumin
• 1 t dried cilantro
• 1/2 t turmeric
• 1 t curry powder
• 1 can coconut milk
• 1 28oz can diced tomatoes
• 1 cinnamon stick
• 1 bay leaf
• 1 carrot, chopped

1. In a small bowl, mix the garlic, ginger, oil and spices. Microwave 30-40 seconds.
2. Place mixture in bottom of slow cooker. Add lentils, water, coconut milk, tomatoes, cinnamon, bay leaf, and carrots.
3. Cook on low for 6-8 hours (longer for yellow dahl, shorter for red dahl). [Or high for 2.5-3 hours.]
4. Serve with basmati rice (and a spinach dish for additional color).

Feb 2013: Tried a variation on the recipe, using a very rich can of coconut milk (55% fat) and curry powder and more carrots. Liked this one better.

• 2 cl garlic, minced
• 1 T ginger, diced
• 2 t curry powder (east indian from Kensington spice shop)
• 1/2 t chili flakes
• 2 T canola oil
• 2 c red lentils, rinsed
• 3 medium carrots, diced
• 1 can coconut milk, creamiest you can find
• 1 can (28 oz) diced tomatoes
• 1 t salt
• 1 bay leaf
• 2 c water

1. Mix the curry powder, chili flakes, garlic and ginger with the oil. Microwave for about 30 seconds (or until fragrant). 
2. In the slow cooker, combine the remaining ingredients. Pour the oil mixture over the top and mix well.
3. Cook on low for 6 hours or high for 2.5-3 hours.
4. Serve with rice. Leftovers keep well in fridge or freezer.

Weekend Chicken

made the house smell wonderful all day. this one's from thetastetraveller. the meat just fell off the bone.

• 10 pack of chicken drumsticks
• 1 bulb of garlic, peeled
• 1 T dried basil
• 1 T dried oregano
• 1/2 t red pepper flakes
• pepper
• 1/2 c water + 1/3 t Better Than Bouillon

1. Place chicken in slow cooker with garlic, basil, oregano, red pepper flakes and pepper. 
2. Stir to coat.
3. Pour in broth.
4. Cook on low for 8 hours (up to 10).
5. Serve with rice and veges.

Notes

• breasts cook faster
• fry drumsticks/thighs in oil before placing in slow cooker.
• made with frozen drumsticks and cooked for 9 hours.

Mushroom Risotto

My first attempt at risotto and it was delicious! Used the recipe from allrecipes.com. The creaminess comes mostly from the starch in the rice (the cheese adds a little more).

Original *****

• 1 lb white mushrooms
• 3 portobello mushrooms (1 lb)
• 3 T olive oil, divided
• 2 shallots, diced
• 1.5 c arborio rice
• 1/2 c dry white wine (like sauvignon blanc)
• 6 c chicken broth (Better than Bouillon + water), divided
• 3 T butter
• 1/3 c fresh parmesan, grated
• pepper

1. Thinly slice the mushrooms. Dice the shallots. [Optional: garlic]
2. In a saucepan, heat the broth over low heat (heat 5 on electric stove). [This should be hot but not boiling.]
3. In a large saucepan, heat 2 T oil over medium-high heat (heat 7 on electric stove). Add mushrooms. Stir until soft (3-6 minutes). Set aside mushrooms with liquid.
4. Heat 1 T oil. Add the shallots. Cook for 1 minute.
5. Add the rice. Stir to coat with oil.
6. After the rice turns a pale golden color (2 minutes), pour in wine, stirring CONSTANTLY until fully absorbed.
7. Add 1/2 c of broth and stir CONSTANTLY until absorbed (~ 2 min and mixture will be boiling). Repeat. This will take about 20 minutes...rice should be al dente.
8. Remove from heat and stir in mushrooms, butter, parmesan and pepper.
9. Ready to eat immediately. Serves 6.

Notes

• stir constantly to keep from sticking to pan
• many people like to add garlic with the shallots.
• This is a super mushroom dish - you can use just half a pound of each and still enjoy it.
• can double the wine (and reduce the broth)
• Add 3 T chopped chives in with the parmesan.
• Add lime juice at the end.
• For vegetarian, use vegetable stock.

2/14/15 Used 4 portabellos, 9 oz white mushrooms, low sodium chicken broth, freshly grated baby parmesan and served with peas. Was super-mushroomy.

Slow Cooker Risotto ***

September 2012 Tried the slow cooker version, in the hopes of it being easier. Since still had to precook and turned out a bit mushy, don't think it went by any easier. Though the timing could be more convenient since you can step away for 1.5 hour while it's cooking. 

1 t olive oil
1/2 c diced onion
2 garlic cloves, minced
3 portobello mushrooms (or other variety of mushroom)
2 c chicken broth
2 c Arborio rice
2 c water (I had to add more)
1/2 c white wine
1/2 t sea salt

1 c frozen peas
1/4 c grated Parmesan cheese
1 T butter

1. Saute the onion, garlic and mushrooms in oil until soft (4-5 min).
2. Stir in 1/2 c broth and the rice and cook until liquid is fully absorbed (~5 min).
3. Transfer to 4 qt slow cooker. Add the water, wine, salt and remaining broth. 
4. Cover and cook on HIGH for 1.5-2 hours, or until all the liquid has been absorbed. If the rice is dry, add more water.
5. Add the peas and cook until heated through. (Note: at this point I stirred it which may have been a mistake - it went to mush). 
6. Stir in the parmesan and butter.

Soy Milk Waffles

Regular
Still in search of a good lactose free version. Trying to see if soy milk works any better than rice milk...and the verdict is yes. The texture is a lot better, though the soy flavor is really strong. Which is ok if you don't mind soy. Otherwise try adding more apple and cinnamon or getting a less soy brand of milk (more watered down...but then it might affect the texture).

• 1 3/4 c soy milk
• 1 T apple cider vinegar
• 2 eggs, beaten
• 2 T butter, melted
• 1 apple, grated
• 1 3/4 c flour
• 1 T powder
• pinch of salt
• generous shakes of cinnamon

1. Combine soy milk and vinegar. Let sit for 5 minutes to curdle/thicken.
2. In large bowl, combine dry ingredients.
3. Add in moist ingredients.
4. Waffle iron for 6+ min.

Banana Chocolate Chip *****

Couldn't really taste the banana - would increase it to 2 bananas next time. Made 4 waffles exactly.

• 2 c soy milk
• 1 lime
• 2 c flour
• 1 T powder
• 1/4 t salt
• 2 eggs
• 2 T butter, melted
• 1 banana, mashed (next time: more)
• mini chocolate chips

1. Squeeze lime juice into soy milk. Let sit for a few minutes.
2. Measure dry ingredients in large bowl. Dump in wet ingredients. Stir in chips.
3. Cook in waffle iron for 6.5-7 minutes.

Steamed Green Onion Rolls - Hua Juan

Tried a simple recipe first. Dough was super tough when I was kneading it so added a lot of water as I went. I steamed some in the rice cooker (limit = 2) and some on a plate in a pot (limit = 3). Definitely need to get a proper bamboo steamer to make these again. 

2/3/21 Used a new twisted layer design that came out very nice. No sesame oil (just grapeseed oil). DBD loved it, XBD did not care for it.
6/6/23 Yeast is dying and this did not rise very much. Rolls were very small this time, but still edible.

• 260 ml water, warm
• 2 t or 1 T sugar
• 2 t yeast
• 500 g flour
• 1.5 t baking powder
• green onions (5-6 stalks)
• 2-3 T oil
• 1/2 t salt (or to taste)

Fast Recipe - Fancy Shape

1. Combine water to baking powder into bread machine pan. Start a cycle and let mix for ~10 min until done. Take it out without letting it rise. The dough should be smooth.
2. In the meantime, chop the scallions and pour hot oil over it.
3. Divide the dough in half. Roll out one half on floured surface into a rectangle (not as big as the slow recipe below...about the size of a piece of paper).
4. Spread with half the oil and scallion mixture and sprinkle with salt.
5. Fold the dough on the long side into thirds. Cut it into 12 pieces.
6. Stack 2 pieces. Press a chopstick down the middle lengthwise, bringing the layers facing up. Wrap it around the chopstick from behind the short way, pinching together the 2 ends. Twist the chopstick and smoosh it down together into a sphere like shape.
7. Place on lined tray to rest for 30 min. They should rise a little but NOT double in size.
8. Place each bun on parchment piece in a steamer tray. I easily fit 3 on each layer and steamed 6 at a time.
9. Steam for 10 min.
10. Repeat with other half of dough - makes 12 rolls. Recipe may be cut in half.

Slow Recipe - Simple Rolls

1. Combine water with yeast and sugar. Let sit 5 minutes.
2. In a large bowl, measure out 3.5 c flour. Stir in the yeast mixture.
3. Knead until smooth (10 min). Add water or flour if necessary.
4. optional: place in greased bowl
5. Cover and let rise in warm moist place for 1 hour. (A great place is the oven. Stick a kettle of boiling water in with the covered bowl.)
6. Punch down. Let rise again for another hour.
7. Punch down again. Mix baking powder in with 2 t cold water. Add to dough and knead in until smooth.
8. Roll dough out super big (aim for 24" square, but I only got to 20"). 



only 2 scallion bunches worth

9. Spread thin layer of oil. I used sesame oil, but the flavor was a little too strong. Next time mixture of canola and sesame.
10. Sprinkle with salt.
11. Spread with chopped scallions.

12. Roll up super tight.
13. Cut into 12 rolls.
14. Optional: Press chopstick in the middle to make a more showy design.
15. Steam for 10-15 minutes.
16. Enjoy immediately or freeze.

Notes

• I used sesame oil but the flavor was too strong. Next time just use canola oil.

Chinese Broccoli, Tofu and Mushrooms

Whipped this up for lunch (dinner?) just now. Delicious! Great as leftovers for lunch as well.

• Chinese broccoli (gai lan), trimmed (optional: cut in 2" pieces)
• White or brown mushrooms, sliced
• Shiitake mushrooms, soaked and sliced
• 3 fat slices ginger (~1/2" total)
• 1 t salt
• water
• 3 T broth
• 1 T oyster or vegetarian sauce
• 1/2 t sugar
• 1/2 t cornstarch
• oil
• garlic, sliced
• 1/4" ginger, sliced
• Firm tofu, cubed
• soy sauce
• hoisin sauce
• oyster sauce

1. Fill a pan with enough water to cover the broccoli. Add salt and fat ginger slices. Bring to boil.
2. Add gailan and cook until tender (30 second to 3 minutes).
3. Drain and rinse under cold water.
4. In small bowl, mix broth, sauce, sugar and cornstarch.
5. In frying pan, heat oil. Add garlic and ginger. Stir for a minute or two. Add tofu. Sprinkle with soy sauce. Stir for a while. Add oyster and hoisin sauce to taste.
6. Add button mushrooms and let cook. Top with shiitake mushrooms.
7. Pour sauce mixture over tofu-mushroom mixture and stir.
8. Add broccoli back to pan, cover until warm through.
9. Serve with rice and pickled radishes.

Apple Waffles

Inspired by C's apple waffles, I gave a shot in my belgian waffle machine. He also used apple butter in his. Will have to try that next time.

Gluten-Free Lactose-Free
Tried this recipe from Whole Foods, substituting soy milk for water, applesauce for yogurt (to make it lactose-free) and left out vanilla. Cornmeal adds some bite. Overall texture was MUCH better than previous GF recipe.

• 1/4 c cornmeal
• 1/4 c buckwheat flour
• 1/2 c brown rice flour
• 1/2 t powder
• 1/2 t soda
• 1/4 t sea salt
• 1/2 c applesauce
• 2 eggs
• 2 T soy milk
• 1 T canola oil
• 1 heaping c grated apple

1. In a large bowl, combine dry ingredients.
2. In small mixing bowl, combine applesauce, eggs, soy milk and oil.
3. Add wet ingredients to dry. Stir in apple.
4. Cook in waffle iron. Makes 3 belgian waffles or 6 regular waffles.