No Bake Apple Dessert

Ingredients (with baking powder)

• 2 apples
• 1 egg
• 3 T sugar
• 1 tsp vanilla
• pinch of salt
• 2 T oil
• 100 ml of milk
• 1 1/4 C flour
• 1 T baking powder
• Sprinkle of cinnamon in batter (optional)

Directions

1. Cut one apple into small chunks
2. Cut the other apple into slices
3. Mix the egg, sugar and vanilla together
4. Add a pinch of salt, then beat milk
5. Beat in flour and 1 T baking powder
6. Add the chunks of apples
7. Heat 1 T oil in frying pan
8. Spoon dollop of dough in frying pan, like pancakes
9. Put several slices of apples on each dollop
10. Cook for 5 minutes on low heat
11. Flip patties and cook for another 5 minutes
12. Serve with apple slices side up
13. Sprinkle with powdered sugar and serve   

I made the baking powder one on July 26, 2022.  It was ok.

Suggestions for next time:  flatten the pancakes after I put them in the pan, or use less batter.

Use less sugar.  I only used 2 T but it was still too sweet for me.

I used my cast iron frying pan, make sure it's heated up before putting the pancakes in (just like when making regular pancakes).  

POLISH APPLE PANCAKES (with yeast)

Ingredients

• 1 packet yeast
• 1 C milk
• 2 C flour
• 2 eggs
• 1/4 C sugar
• 2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 5 medium apples, cut into small chunks
• powdered sugar for dusting

Directions

1. Heat milk until pleasantly warm.  Add yeast.  May add 1 tsp sugar to activate yeast.
2. Add yeast with milk and all other ingredients to a large bowl and mix for about 3 to 4 minutes.
3. Cover and set aside to rise until doubled.
4. In the meantime, peel and core the apples into small chunks.
5. Add to the risen dough.  Stir til distributed.  Let sit for about 5 to 10 minutes
6. Heat oil in frying pan, cast iron might make better pancakes.  Oil should be hot so the pancakes don't soak up oil.
7. Spoon about 1/4 C batter for each pancake.  Cook on both sides until golden brown.  
8. Transfer to cooling rack with paper towels.  
9. Dust with powdered sugar and enjoy!

Homemade Japanese Curry

 Ingredients

• 1 T oil
• 1 pound beef, chicken, tofu
• salt and pepper
• 5 T butter
• 1 large onion, cut into wedges and separated
• 1 T minced fresh ginger
• 1 clove garlic, minced
• 1/3 C flour
• 4 1/2 tsp curry powder
• 1 T garam masala
• 1/4 tsp cayenne pepper, or to taste
• 1 heaping T ketchup
• 1 T Worcestershire sauce
• 2 tsp shoyu
• 2 carrots, cut into 1/2" chunks
• 1 large potato, peeled and cut into 1" chunks
• 1/2 apple, peeled, cored and grated
• rice and some type of fukujinzuke (pickled vegetable relish) or kimchee, etc.  

Directions

1. 1. Heat the oil in a medium pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half the beef to the pot and cook until browned on at least 2 sides, about 6 minutes total. Transfer to a plate. Repeat with the remaining beef, leaving it in the pot after it’s browned.
   2. Add the beef from the plate and any accumulated juices back to the pot and cover with 6 cups water. Bring to a boil over high heat. Reduce the heat and gently simmer, occasionally skimming off any scum and fat, until tender but not falling apart, about 1 1/2 hours. 
   3. Transfer the cooked beef to a plate and set aside. Measure out 4 cups of the broth, leaving any sediment in the pot, and set aside. (If you don’t have enough broth, make up the difference with water. If you have extra broth, reserve it for thinning the curry later, if needed.) 
   4. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and a pinch of salt and sweat, stirring occasionally, until just softened, about 6 minutes. Add the ginger and garlic and cook, stirring often, for about 1 minute.  
   5. Add the flour and cook, stirring often and breaking up any clumps of onion and flour, until golden brown, about 5 minutes. Add the curry powder, garam masala and cayenne pepper and cook, stirring constantly, for about 1 minute. 
   6. Slowly whisk in the 4 cups reserved broth and whisk until smooth. Whisk in the ketchup, Worcestershire sauce and soy sauce. Add the carrots, potatoes and grated apple and simmer, adjusting the heat as needed and stirring occasionally, until the vegetables are almost tender, about 15 minutes. 
   7. Add the cooked beef and any accumulated juices and simmer, stirring often so the curry doesn’t stick to the bottom of the pot, until the vegetables are completely tender, about 10 minutes more. Let sit for about 15 minutes for the flavors to meld. 
   8. If the curry looks too thick, thin with a little of the extra broth or water. Add salt and/or more cayenne, if needed. 

Mango and Avocado Salad

 

Ingredients

• 1 T balsamic vinegar
• 1 T lime juice
• 2 T olive oil
• 2 mangoes cubed
• 2 avocados, cubed
• 1/2 small red onion, diced
• Salt and pepper

Directions

1. In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

  

Mango Cucumber Rice Salad

Ingredients

• 1 1/2 C rice blend
• 1/4 C quinoa
• finely grated zest and juice of one lime
• 2 T oil
• 1 tsp sugar
• pepper
• 1 C chopped mango
• 1 cucumber, peeled, seeded, and diced
• 1 red jalapeño, seeded and thinly sliced
• 2 scallions, thinly sliced
• 1/2 C chopped fresh cilantro
• 1/2 C chopped salted roasted peanuts

Directions

1. Cook the rice and quinoa.
2. Drain the grains and rinse under cold water until cool; shake off the excess water.
3. Whisk the lime juice and zest, oil, sugar, 1 tsp salt, and pepper to taste.
4. Add the rice, mango, cucumber, jalapeño, scallions, cilantro, and peanuts and stir to combine.  Season with salt.

Mango Habanero Salsa

 Ingredients

• 1 garlic clove
• salt
• 1/4 C chopped fresh cilantro
• 2 T olive oil
• 2 ripe mangoes, peeled and diced
• 4 scallions, thinly sliced
• 1 habanero Chile, stemmed, seeded, and finely chopped
• juice of 2 limes
• tortilla chips, for serving

Directions

Finely chop the garlic, sprinkle with 1 1/4 t salt, and mash into a coarse paste.  Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice.

Set aside for at least 15 minutes to allow the flavors to meld.  Season with additional salt and serve with tortilla chips for scooping.

Crispy Tofu

 

Ingredients. I made this on June 9, 2022.  Excellent!  I'll make it again!

• One block firm tofu, drained
• 2 T shoyu
• Juice of one lime
• 2 tsps honey
• 2 scallions (green onions)
• 1/2 tsp sriracha

• 1/2 C panko
• 2 T sesame seeds
• 1 T cornstarch
• 1 tsp garlic salt
• 1 tsp onion powder
• Salt and pepper
• 3 T olive oil

Directions

1. Wrap tofu in a clean dish towel and place on top of a wire rack set inside a rimmed backing sheet.  Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible.  Unwrap and slice lengthwise into 1/2" thick by 1 1/2" wide planks.
2. Whisk the shoyu, lime juice, honey, green onions and sriracha together in a small bowl and set aside.  Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 tsp salt and a few grinds of pepper in a pie dish or shallow bowl.  Press the tofu planks into the panko mixture to coat on all sides.
3. Heat the olive oil in a large skillet over medium-high heat.  Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes.
4. Flip the tofu with a spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more.  Transfer to a platter.
5. Reduce heat to low and add the shoyu mixture to the pan.  Cook until bubbling and slightly thicker, 1 to 2 minutes.  Pour the sauce over the tofu and sprinkle with the green onions.  

My husband, Gerald, is a gardener!  I used his first onion (and stalks) to make this crispy tofu!