Tag Archives: recipe

Coconut Curry Chickpea Soup

We really enjoyed this creamy soup. I didn’t have any red bell peppers, but it was fine to leave it out. I also used beef broth instead of chicken broth. I served this soup with brown rice.

You can find the recipe at:
http://www.crumblycookie.net/2011/01/27/curry-coconut-chickpea-soup/

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Horchata – Mexican Rice and Almond Drink

Mexico has a great tradition of sweet refreshing drinks. My favorites are horchata, tamarindo, and jamaica “ha-mike-ah”. This was my first time making horchata and it turned out well. I’ll probably do it again, but I might cut back on the almonds because they’re hard to get and this recipe takes a lot of them. I also really didn’t enjoy blanching and peeling almonds by hand. Definitely buy blanched almonds if you have the option.

There’s a wide variety of horchata recipes, but you can find the one I used at the Homesick Texan blog. I liked this recipe because it doesn’t use powdered cinnamon or milk. Powdered cinnamon tends to float on top of liquids and adding milk to horchata just doesn’t seem authentic.

How I Make Yogurt

There are many ways to make yogurt. Some people use yogurt machines, some people don’t. I’ve heard that some Vietnamese people make yogurt out of sweetened condensed milk. The yogurt at my favorite Indian place tastes like they steep onions in it. You can buy a powdered yogurt starter, or you can use plain yogurt as a starter. Greek yogurt is made from high fat milk and then strained.

I prefer to make yogurt with the help of a yogurt maker. The most important thing about making yogurt is getting the temperatures right. You need the milk to be the right temperature when you combine it with the yogurt starter and you need to maintain the right temperature for the 7 hours that the yogurt cultures are growing in the milk. This second part was very difficult for me before I got a yogurt maker. Our house is not insulated, has drafty windows and doesn’t have heating or air conditioning. So the inside of our house can be anywhere from 50F in the winter to 90F in the summer. That’s why I really like having a machine that keeps the yogurt at the right temperature for as many hours as I want. Continue reading

Huevos Rancheros

When I lived in New Mexico, this was one of my favorite things to order. They made it with a sauce of green chilies on top instead of a tomato salsa, but it’s pretty much the same otherwise. This is a really fast meal if you use pre-made salsa and tortillas, but it’s a special meal for us because we make both of those from scratch. I think the next time I make huevos rancheros I’ll double the salsa recipe so that I have leftover salsa to use on other things. Continue reading

Licorice Spice Tea

Stash licorice spice herbal tea

This is my favorite herbal tea. I don’t get it often in Laos, so I was so happy when my friend Tiffany shared some bulk licorice root with me.  I looked on the back of this tea bag for the ingredients and used some of the same ingredients to create the following tea recipe. It tastes very close to the Stash version. The great thing about licorice root is that it adds a sweet taste without adding sugar.

Ingredients:

  • 1 T dried licorice root
  • 1 star anise
  • 3 cardamom pods
  • 5 cloves
  • 2 inches of cinnamon stick

Add 4 cups of water and simmer for at least 20 minutes. Drink some, add more water, and continue simmering for the whole evening. It will make your house smell great.

English Muffins

Making English muffins reminded me of one reason I love baking so much – it seems magical. Isn’t it amazing how the many things can be made with flour, yeast, water, milk, salt, sugar, and butter? I have been wanting to, but putting off trying to bake English muffins for at least 6 months. For some reason I thought it would be difficult. It wasn’t really. It’s a lot like making a loaf of bread, but the main difference is that English muffins are cooked on the stove. Actually, this recipe is very similar to an Indian naan recipe I use. Continue reading

Peppernuts, Pfeffernusse, Pepernoten

Peppernuts are my husband’s favorite Christmas cookie, but I did not grow up with them since I’m neither Dutch, German, or Mennonite. This recipes is different from most peppernut recipes in that it has more of some of the spices and it includes fresh ginger. The fresh ginger comes from living in places where it’s easier to find fresh ginger than dry.

The good thing about peppernuts is that they’re very flavorful and good for munching. They are sort of a strange cookie though. They’re supposed to be hard and crunchy like nuts (hence the name). They have lots of black pepper in them.

James’ family recipe for them isn’t specific about the amount of flour to use, so you have to know when the dough “looks right”. That’s the part that I’m bad at. I expect recipes to have actually quantities of ingredients and I didn’t know what peppernut dough was supposed to look like. So I would just dump all the flour in and end up with a dough that was impossible to roll into snakes (like the original recipes says to do).

Continue reading