Posts Tagged With: cook

Mushroom Fried Rice

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Leftover Sandwich Fixin’s and Rice Noodles

I returned to the studio from Bangkok on Friday after a very comfortable bus ride. Really, the long-distance busses in Thailand are much better than in the US. I could have gone another 12-24 hours if Thailand were big enough. Of course, we were traveling VIP. It was very nice. I freshened up a little in the morning before returning to the studio, and managed to get washed up before lunch. A staff meal was prepared. I tried to contribute some delicious bread, but they had enough bread, so I kept it for myself to make dessert bread this morning. I actually call it dessert bread even without the extras, because it is not too sweet, but has a light cinnamon flavor and a variety of seeds. We had sandwiches and spaghetti, and were given the leftovers. I was offered two plates of sandwich fixin’s. I passed on the one plate of tofu and eggs, because the tofu had a flavor I didn’t care for, although I probably would have eaten it, and I’d like to abstain from eggs for at least a few weeks, since I’ve eaten so many in Bangkok. I did accept the plate of sliced vegetables, though. Yesterday for Sabbath lunch that plate of veggies came in handy for a simple salad, for which I mixed the lettuce, cucumber, tomatoes, and onion (the latter of which I broke into smaller pieces) with the chilled vegetarian ham that had been steamed on Friday afternoon, and poured on some coconut oil, squeezed on some lemon/lime juice, and mixed it all together with a little Himilayan pink salt and garlic salt. It was nice.

Today I used the rest of the leftover veggies with some rice noodles kept over from the week before my trip to the city. I’ve discovered this Thai summer that cucumbers actually taste pretty good cooked, and discovered from a friend that lettuce can be fried with noodles, so combined the ideas. It’s really simple. Just took the leftover sandwich/salad fixin’s (lettuce, tomato, onion, and cucumber), rinsed them again, and boiled them for a few minutes in a bit of water with a pinch or two of Himalayan pink salt, then added rice noodles, celery seed (because I didn’t notice the powder when I was looking for it), celery powder (because I think it gives more flavor in such short time and it was added pretty much as an afterthought and I had finally found it after adding the seeds), garlic salt, and sesame oil, then cooked it for a few minutes longer until most of the water was absorbed. There was still a bit of broth, and that was ok. If I had more oil, I might have fried everything, but this had a nice, light flavor.

It probably makes a difference that the lettuce was iceberg lettuce or a variety very similar to it. I am thankful for the leftovers, since I didn’t get much for this week and it added some more vegetables to my diet. It’s kind of funny, because my superior and his family took me to buy groceries, and I had forgotten about the leftovers, I think, but still didn’t get much for this week, but the extra veggies are very much appreciated.

 

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Sweet Molasses Curry

Tastes kind of like barbecue.

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Graham Pudding

Graham Pudding:

This is made by stirring flour into boiling water, as in making hasty pudding. It can be made in twenty minutes, but is improved by boiling slowly an hour. Care is needed that it does not burn. It can be eaten when warm or cold… as best suits the eater.

When left to cool, it should be dipped into cups of dishes to mold, as this improves the appearance of the table as well as the dish itself. Before molding, stoned dates, or nice apples thinly sliced, or fresh berries, may be added, stirring as they are dropped in. This adds to the flavor, and with many does away with the necessity for salt or some rich sauce to make it eatable.
Of all Preparations for food, this stands next to good bread; and to those who live simply, and whose purpose it is to live healthfully, this dish, next to bread, comes to be a staple article on the table, and is liked for its intrinsic merits alone.

Graham Minute Pudding:

A very palatable dish may be made very quickly, by stirring Graham flour into boiling milk, after the manner of hasty pudding, letting it cook for five or ten minutes.
When cold, cut in slices, dip in flour, and fry as griddle-cakes. It makes a most healthful head-cheese.

 

 

(… [with milk, sugar, or sauce,] …was present where the ellipse is above. I do not recommend non-vegan milk or sugar, though maple syrup, honey, applesauce, fruit sauce, or some syrups made from fruit/fruit juice and/or vegan milk might be suitable and delicious with this.

Also, concerning the statements made, please keep in mind this was written in the 19th century/1800’s.

For the boiling milk in the minute pudding, I recommend vegan milk.)

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Potato/Hop Yeast

Wash, pare, and grate, one dozen large potatoes. Boil two large handfuls of hops in five pints of water, and strain it on to the grated potatoes. Add a teacupful of sugar and one-half teacup of salt. Put all in a tin pail or pan, and set into a kettle of boiling water, and stir occasionally till thoroughly cooked. When nearly cool add a pint of good yeast and let it rise. One tablespoonful of this yeast is sufficient for an ordinary loaf of bread. If in a cool place it will keep several months in summer without souring.

From Health, or, How to Live (1865) by James White

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Sweet Brown Bread

Sweet Brown Bread:

Take one quart of rye flour, two quarts of coarse Indian meal, one pint wheat meal half a teaspoon of molasses…and one gill of potato yeast.

Mingle the ingredients into as stiff a dough as can be stirred with a spoon, using warm water for wetting.

Let it rise several hours, or over night; then put it in a large deep pan, and bake five or six hours.

This would be a much more wholesome “wedding cake” than we are accustomed to have proffered us on certain interesting occasions.

From Health, or, How to Live (1865) by James White

(Brown sugar was suggested as an alternative to molasses, or molasses an alternative to brown sugar, but I removed that, because molasses hopefully would be sufficient, but you might like to try a coconut or organic sugar.)

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Rusk

Bread and crackers which are too old for the table, may be used for this. Dry them thoroughly in an oven; when dry, break in a mortar and grind coarsely in a hand or coffee mill. It can be eaten when soaked in milk or warm water, and is relished by almost every one. This is a standard article for the table.

From Health, or, How to Live (1865) by James White

(Please note that this was written in the 19th century/1800’s. Of course, I would recommend vegan milk.)

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Corn Cake

Corn Cake:

Pour one quart boiling water on one quart corn meal, and stir quickly.

Wet the hands, and form the dough into small round cakes one-half of an inch thick.

Bake in a hot oven.

The addition of a few raspberries, huckleberries, or any sub-acid fruit, is a decided improvement.

Sweet apples, chopped fine, are also excellent.

From Health, or, How to Live (1865) by James White

Categories: 19th Century Recipes (From Adventist Pioneer[s]) | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Rye and Indian Bread (Bonus Apple Bread Pudding Recipe)

Rye and Indian Bread:

Take one part rye meal, or coarse wheat meal, and two parts of Indian; pour boiling water…over the Indian, and stir it till the whole is sufficiently wet to work in the meal without adding any more water, and then, when about milk warm, work in the meal. Should the dough be too stiff, add as much warm, but not hot, water as may be necessary; bake in a round iron dish from three to five hours. This bread, when new, or a day or two old, may be sliced and toasted; it is very sweet and wholesome.

The crust is apt to fall off; this may be wet in water and put in a stone jar with some moderately tart apples, peeled and sliced, nicely covering the apples with the crust; then add a little water, and cover the dish with a tightly fitting cover; set it on the stove till the apples are cooked, and then take the crust off into the plates; sweeten the apples to suit the taste, and spread it over the crust. This is an excellent dish, if care has been taken to prevent burning the crust.

From Health, or, How to Live (1865) by James White

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Wheat Meal Crisps

Wheat Meal Crisps: Make a very stiff dough of Graham flour and cold water; knead thoroughly, roll very thin, and bake from ten to twenty minutes in a hot oven.

From Health, or, How to Live (1865) by James White

Categories: 19th Century Recipes (From Adventist Pioneer[s]) | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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