Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did.
Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles.
First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4 layers. I placed three as the bottom layer on a greased pan.
For my bottom layer I used mashed potatoes—mine were made from scratch with a little butter and some sour cream, but you can use your favorite recipe or even instant. I made about 1/2 layer.
The potatoes are topped with a layer off noodles.
The next layer was cottage cheese, egg and Parmesan. I mixed 16 ounces of full fat cottage cheese, 1 egg, 1/2 cup parmesan.
The cottage cheese is topped with another layer of noodles.
I then added a layer of sauerkraut and mu herons. This was a fresh caraway kraut but you can use your favorite and vary amount to your liking. This was about 8 ounces. You don’t need to drain it perfectly because a little liquid in this dish is okay. i used a small can of sliced mushrooms and scattered those drained mushrooms on the sauerkraut.
Then we add the final layer of noodles. And cover with cheese of choice.
On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.
1 1/2 cups masa—-I use Tres Latino masa
3 Tbl nutritional heat
Salt to taste
Corn…canned sweet corn. 15 ounces
Water to adjust for the right texture
The arepas should come together like this
For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.
For the red sauce…
Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.
The two sauces
For the beans…
The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.
My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.
I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice
Then I just loaded them up as a vehicle for the toppings
I started this adventure a week ago as the curtido needs 2 days to ferment so the rest of the time it can hang in the fridge.
A half a head of cabbage, 2 grated carrots, and 2 garlic cloves
I did use 1 tsp of salt and 1/8 tsp of culture…plus about 1 tablespoon of Mexican oregano.
And she got treated to 3 days on the counter at room temp
The sauce starts with three anchos and one California soaking in warm water. Once they soften (retain the water) they are cleaned of seeds and hard stems and added to 1 big Roma and 3 garlic close, a dash of liquid smoke and a quarter of an onion in the blender. Adding soaking water as needed.
The sauce mixture goes on the lowest heat to simmer down by 1/3 volume then adding reserved chili liquid to reach a somewhat runny consistency.
I forgot to soak the beans in advance so they did a cycle in the Instant Pot on pressure cooker. After that I added my home made low sodium no chicken broth—substitute as you will…onion, garlic powder. Simmering slowly to eliminate liquid.
I just mush them in the pan so I have some solid pieces but mostly mashed.
The Pupusas were made with 2 cups masa and 1 1/2 cups water, and a little salt. My Pupusas were small and this recipe yielded 8. You just mix the ingredient and go for a Play Doh texture adding a little more water or a little masa if needed. I filled these with cheese—you can use any melting cheese you want really, but I had a white Mexican cheese.
My dough was rolled into 8 balls. Take a ball and press your thumb in to make a deep indentation. Fill that with about 1 Tbl cheese, close your hole and flatten the pupusa, which next gets fried. you can make this vegetarian by using beans instead of cheese as the filling.
I had a jicama sitting around so I cut that into sticks and sprinkles with tajin and lime.
I’ve made this a few times but haven’t really written it down. I’m sure I have some pics poking around the blog. This is definitely a measure by feeling and throw stuff in dinner but it’s gluten free and meat free.
For the coleslaw….
Super easy. I’m not a huge fan of the heavy creamy slaws so I lean toward vinegar and oil types. This one has:
1/2 head coleslaw, cored and sliced
1 green onion, sliced
3 garlic cloves, sliced
1/2 red bell pepper, diced
1/2 jalapeño, sliced
1/4 cup apple cider vinegar
2 Tbl olive oil
Teaspoon dried onion
Tbl dried shallots
Salt to taste
About a teaspoon black pepper
About a Tbl of sugar
Mix it up and let it sit at room temp a couple hours.
For the jackfruit….
1 can jackfruit with the fleshy part pulled apart and the solids finely chopped
1 Tbl honey
1 Tbl molasses
1 Tbl mustard
2 Tbl olive oil
2 Tbl sugar
1 Tbl Worcestershire
1 Tbl soy sauce, tamari or coconut aminos
1 small can tomato paste
I used flatirons dark and smoky pepper blend—like 1/2 teaspoon. You can use and nice yummy smoky pepper to add some depth and smoke.
I sautéed all ingredients except tomato and beans until onion nice and wilted.
Then I stirred in the paste…and it need some liquid to thin it out. I used about 1/2 cup of leftover bean cooking broth.
I’m revising my bean meatball recipe to become a brat seasoned sausage and see where we go…served along some dressed up sauerkraut.
For the beans…This is a bit labor intensive. This time I’m using pintos. Soaked, then boiled until cooked through just so they are finished and creamy inside. I used 16 ounces and boiled with about a teaspoon mustard seed to add a little flavor that will build with the brat seasoning. Next I used:
8 ounces mushrooms sliced small abs sautéed down with the onion
1/2 onion small dice and sautéed with the beans
1/2-3/4 cup almond flour
Teaspoon white pepper
Teaspoon onion powder
1 Teaspoon mustard seed
Mix it all up and roll into sausages and wrap in plastic wrap.
Steam the sausages like 15-20 minutes and then move to freezer. Once frozen, the sausages can be cooked straight from frozen.
For the sauerkraut…This recipe is inspired by a recipe in my great grandmothers recipe box that she learned from her own mother. Using a raw kraut keeps this cold salad as true to original , and preserved the probiotic punch of the sauerkraut. For mine I use:
Raw sauerkraut at the quantity you would like. I generally cook for two so 1 cup is sufficient for us especially since I will be adding other ingredients
Raw carrot, grated, to your taste. Probably 1-2
Grated raw daikon. About 1/4-1/2 cup. I was amazed to find the prevalence of radish in Eastern European cooking.
1 green onions chopped
1/2 stalk celery medium chop
Black pepper to taste
Just about a tablespoon of sugar. I’m not a fan of a lot of sweet so you might want a dash more for yourself
2 Tablespoon apple cider vinegar
2 Tablespoon olive oil (that’s my go to oil)
1-2 garlic cloves (or more if you are me)
Dash of red pepper flakes
Scant teaspoon of salt
Black pepper to taste
Mix all the sauerkraut ingredients and give the flavors time to marry for a few hours.
So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!
I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.
I failed at chronicling every detail but I do have some pics.
For the corn…
1 cup rice
1 can white corn
2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
I garnished with some fresh cilantro and fresh rosemary because that’s what I had…
I did it in the Instant Pot on the rice setting.
For the Cobia….
Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.
This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I scooped some, they grey fuzz so I trashed them. Batch three were garbanzos made with buttermilk whey—they were okay but I’m not a fan of the buttermilk whey. So I bought some powdered culture. This batch is cannelini with salt and culture. They taste great going into the jar.
They need the skins busted open. They don’t need to be mashed but they do need the skin broken so the culture can get in. These beans soaked a day then I boiled them with dried garlic and some fresh rosemary.
Smash them up with the culture—about 4 Tablespoons and 1 Tablespoon salt. I used Cutting Edge Culture at 1/8 tsp/4 Tbls water.
Pack into the jar and leave it out 3 days….and fingers crossed that we have some magic.
And finally they are ready for fun! These are super creamy with a nice sour bite and no overwhelming salt flavor.
A while back I made some meatballs using buckeye beans from Ranch Gordo. I was wondering what’s for dinner and I realized I had six of those yummy balls in the freezer and some potatoes and Brussels, so I figured I go meat and potatoes for dinner. The potatoes are smashed and fried with some roasted Brussels and a mushroom gravy.