goodthingsgrow.com A Brown Table - Every Meal Should Be Simple but Exciting: baozi - chinese steamed buns This weekend we are all alone, just the two us. Consequently, there has been tons of whining and demanding while I try to work on drafts of my thesis. Any brief moment of inattention is met with the touch of a cold nose against my hand or a grumble of sorts. He has stayed awake all day long to make sure he misses nothing. Thankfully, he has finally fallen asleep and I can quietly sneak away to write you. Yet another wonderful season of Downton Abbey has come to an end and a lengthy wait it will be till the next. My post today is literally devoted to the versatility of the Chinese buns known as baozi. Making the buns is easy! When steaming the buns, a sheet of parchment, wax or baking paper will suffice to line the surface of the bamboo steamer. chinese steamed buns/ baozi ingredients for the buns 1 packet active dry yeast 1 teaspoon sugar + 1/4 cup sugar1/2 cup warm water + 1 cup boiling water 2 tablespoons vegetable oil 2 tablespoons sesame oil4 1/2 cups all-purpose flour 1/2 cup onion 1. 1.
SPROUTED KITCHEN - A Tastier Take on Whole Foods Vegan Recipes by Angela Liddon | Oh She Glows A Brown Table - Every Meal Should Be Simple but Exciting: eggplant kuku Last week was all about new experiences, I rescued a baby bird (it turned out to be a wren) from our sidewalk. The bird was sitting on the sidewalk, afraid and shaking. Not having the heart to let it spend the night out in the rain and potentially exposed to the dogs and cats of our neighborhood, I picked him up and brought him home. As with new experiences, I experimented in my kitchen this week and I think I might have my new potential brunch favorite, it looks like frittata but is so very different and has its own special charm. You can add almost any type of fresh herb to this casserole, I used dill in this particular kuku but I've also made it with fresh parsley. eggplant kuku ingredients 8 large eggs 1 large eggplant (approximately 2 cups of peeled and diced eggplant) 1 large white onion (approximately 1 cup of diced onion) 2 garlic cloves 1/2 chopped fresh dill/parsley/cilantro 1 teaspoon baking powder 1 tablespoon dried bread crumbs 1 tablespoon freshly squeezed lime juice 1. 3.
Nutrition Stripped - Your stripped-down guide to an unprocessed lifestyle with no expiration date. A Sweet Spoonful Behind the Skillet: Homemade Vegetable Stock If you spend a few minutes looking around this blog, you might notice I make a lot of soup. Not only that, it seems like every recipe I make - be it soup or rice pilaf or you name it - requires chicken or veggie stock. This week, as I am planning my Thanksgiving preparations I realized I will probably need stock for just about everything I plan on making. In the US, it never even occurred to me that I could make my own - it was just too easy to pick some up at the store (regardless of the extra cost) and I never really put any thought into the benefits of making my own - or the harm in buying it pre-made. Making your own stock means you get to control what goes in it - the types of vegetables and seasonings as well as the amount of sodium and fat. Remove from oven and transfer to a large stock pot. Cover with the water then put the lid on the pot and bring to a boil. Strain through a fine-mesh strainer (or through cheesecloth if you want a really clean stock).
According to Elle |