We recently learned that our Globug is allergic to eggs. We don’t know for certain that she has any particular reaction, but it’s certainly possible that her eczema is triggered by her allergy. So starting about a week ago I cut eggs from my diet, and we’ll be waiting on introducing eggs to hers once she starts solids.
In the meantime, I’ve been researching egg substitutes for various baked goods, and more importantly, breakfast items like pancakes and waffles. The substitution depends on the recipe, but I found recommendations like applesauce, mashed banana, or adding a bit of baking powder and oil.
This morning, Kenny whipped up a new eggless waffle recipe, devised by synthesizing a few recipes he found on the web. The waffles were delicious and unbelievably light and fluffy, thanks in large part to one secret ingredient: sparkling water (thanks mom, for the Sodastream you got us for Chanukah – it’s proving to be even more useful than anticipated!) It’s good to know that my favorite trick for producing light, fluffy matzo balls can be applied to other recipes as well.
I assume one could substitute more oil for the butter and soy milk for the cow variety to make vegan waffles.
- 3/4 cup whole wheat flour
- 1/4 cup corn meal
- 1/2 cup white flour
- 1 tbsp butter, melted
- 1 tbsp vegetable oil
- 1 tbsp baking powder
- 2 tbsp sparkling water
- 1.5 cups milk
- 1 tsp vanilla
- Pinch of salt
Optional: add 1/4 cup granola and/or 2-3 tbsp coconut
Mix wet ingredients, mix dry ingredients, combine. Follow waffle iron manufacturer’s instructions.
When I met Lauren, she exposed me to her Trader Joe’s obsession. Over the years I’ve also become hooked. Familiar with our ways, Shawn and Jessica brought us a gift on their last visit: the Trader Joe’s Cookbook.
Inside you can find over 150 recipes consisting entirely of ingredients from TJ’s. However, you will find none that include black beluga lentils. Perhaps this is because of TJ’s predilection to constantly discontinuing and then replacing their product line (about 10% monthly or so I hear). Nonetheless, tonight we made a mostly TJ’s salad. From the Trader:
- Organic arugula
- Black beluga lentils
Can be acquired from Mr. Joe, but mine were not:
- Olive oil (I’m a sucker for the Greek olive oil we get at Vios)
- Sunchokes (Jerusalem artichokes)
- Kosher salt
Chop the sunchokes, toss with arugula, olive oil, salt, and lemon. Follow the lentil instructions on the bag, and then add them to the salad while still warm. Shave parmesan to taste. Now I’m getting hungry again, but it’s time for bed!
Warm lentil salad
Lauren loves Trader Joe’s
As exciting as it is to be able to cook with fire here in K-town, I do often enjoy a simple fresh salad. Here’s an Asian-y slaw we made last night, inspired by one of the delicious lunch salads served at Mihingo Lodge, and quite similar to one my mother likes to make using Napa cabbage. The proportions listed below are extremely approximate, as I was just making up the recipe as I went along.
Kenny devoured several platefuls. It was a good reminder that for an alleged negative-calorie food, cabbage can be pretty delicious.
- Half head of cabbage, thinly sliced
- 2 carrots, shaved with a peeler or mandolin
- Handful of sliced almonds
- Sesame seeds
- 2 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, minced (optional)
- Soy sauce (to taste)
- Combine cabbage and carrots in a large bowl
- To make the dressing, combine sesame oil, a dash of soy sauce (just a little for color, or more if you like salt), ginger, garlic, and sesame seeds. Whisk it up.
- Sprinkle the almonds on top, dress the salad and eat
When Kenny and I go to Delhi, we like to stay at Saubhag Bed and Breakfast, run by our own adopted Indian auntie, Meera. During our visit last month, I complimented Meera on her delicious tomato chutney, and she promised to send me the recipe. Here it is, with a bonus recipe below for coriander chutney. I haven’t tried either yet (the second will be difficult, as I am mixie-less here in Kampala), but I am hoping to try my hand at the tomato soon.
Meera’s Sweet Tomato Chutney
- 2 kg tomatoes
- 1 kg sugar
- 1 large onion (80 gm)
- 7 flakes garlic
- 1 large piece ginger (30 gm)
- 5 tsp salt
- 4 tsp chili powder (10 gm)
- Garam Masala (2 tsp ground cumin, 1 tsp pepper, 4 small pieces cinnamon, 5 cloves)
- 3 tsp acetic acid (concentrated vinegar)
- Blanche and peel ripe red tomatoes. Cut into small pieces (I put them into the blender for a few minutes).
- Cut onion and garlic very fine, grind ginger
- Add sugar to tomatoes. Put in onion, garlic and ginger. Cook on fire.
- When chutney turns a little thick, add salt, chili powder, cumin, pepper, cinnamon and cloves.
- Cook for a few minutes more. Turn off fire and add acetic acid.
- Cool chutney and enjoy!
Meera’s Green Coriander Chutney
- 1 medium bunch coriander leaves
- 1 small onion
- 5-6 flakes garlic
- ¾ tsp freshly ground cumin
- 3-4 green chilies
- ½ tsp sugar
- ½ lemon squeezed
- Salt to taste
- Grind all above
- Add one heaped teaspoon plain yogurt if desired
My NGO co-workers taught me how to make this salad on Thursday. This morning, Lauren and I tried it out ourselves, since chopping and tossing a cold salad is one of the few forms of “cooking” allowed at our guest house. Unfortunately, we don’t know the name of the beans that we used, but we got them from the local market and we think they might be soybeans. We’re not so sure what the leaves are either. Outside of Thailand, you could probably substitute arugula or mustard greens for the leaves; they had a bit of a spicy flavor. You could use nuts instead of the beans, or try an Asian grocery for the real thing.
- Dry roasted local beans
- Some kind of spicy green leaves
- Soybean oil
Finely chop chilies and shallots. Chop tomatoes and leaves coarsely. Toss all ingredients with soybean oil. Eat!
Over the years we’ve refined and evolved this hummus recipe into a favorite of ours.
- 3 garlic cloves
- 1/2 tsp salt
- 12oz cooked chickpeas (or 1 can chick-peas, drained and rinsed)
- 3 Tbsp well stirred tahini
- 1 Tbsp fresh lemon juice, or to taste
- 2 Tbsp fresh parsley leaves
- 3 Tbsp olive oil, or to taste
- 2 tsp pine nuts, toasted lightly
On a cutting board mince and mash the garlic to a paste with the salt. In a food processor purée the chick-peas with the garlic paste, the tahini, the lemon juice, 1/2 the oil, and 1/4 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to the desired consistency and transfer the hummus to a bowl. In the food processor, cleaned, purée the remaining oil with the parsley until the oil is bright green and the parsley is minced transfer the parsley oil to a small jar. The hummus and the parsley oil may be made 3 days in advance and kept covered and chilled. Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the parsley oil and sprinkle it with the pine nuts. Serve the hummus with the pita.
Makes about 2 cups, easily doubled.