Recipies that are thoughtfully crafted to meet the need of using canned and shelf-stable food. Please share your favorite recipes.
From KIZMET, a recipe for tofu or tempeh.
Ok a quicky then where you can use some of the tempeh or tofu.
Marinate chunks of your tempeh or tofu ( assuming it's hard and not silken) in a couple of tablespoons of soy sauce and equal quantity of honey. As tofu and tempeh are porous it's a quick marinate of 15 mins or so. You can add a bit of garlic if you want to. Your palate.
As an aside, chiffonade a bit of the greens from the kale you mentioned. ( chiffonade is like, rolling up the leaves and chopping them. they will look like short green ribbons)
Prep your rice noodles as you usually would and set aside.
Heat up your pan and when hot plunge your soy protein into the hot pan to sear it off in a teaspoon of oil you have on hand. (hold back the rest of the marinade as that can be the coating sauce for the dish)
Turn the chunks in the pan until they are nicely coloured and then add the prepared noodles. Add the prepared Kale and also toss through until the kale starts to wilt ( that part usually takes 30 seconds). Finally, add the marinade "juices" and toss through until everything is coated. ( another 30 odd seconds)
Serve up your dinner quick stix!! :)
This simple stir fry( just skip the adding noodles process) can also be served over/with rice.
Of course, salt and pepper to your own palate.
From KIZMET, A simple bread recipe
2cups wholewheat flour
1/2 teaspoon salt
5 teaspoons of butter (MUST BE CHILLED)
3/4 up of milk.
1/2 teaspoon salt
5 teaspoons of butter (MUST BE CHILLED)
3/4 up of milk.
Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs.
Stir in the milk with a round blade knife (butter knife) to make a soft, but not sticky dough.
Turn out onto a lightly floured work surface and shape into a soft, smooth ball.
Turn out onto a lightly floured work surface and shape into a soft, smooth ball.
Set the ball of dough onto a tray or baking sheet and flatten gently to make a round about 6.5 inches across.
Cut a deep cross in the dough and brush lightly with milk.
Bake at 370F for 30 minutes until golden.
You can eat it warm or at room temperature.
Also if you wanted to make it into single portions, you could make it into 3-4 individual rolls. Just reduce the cooking time by about 8 minutes. They can be frozen individually in cling film or sealed bags, and defrosted as you need them.
---- The above is what's known as a DAMPER. It's an Aussie style camp bread. BTW if you wanted to add additional flavour to it, you could always add some of the basil you have and some garlic. It's actually pretty nice on its own and if you have some peanut butter and a "jelly" (preserve) on hand, could be a nice quick PB&J lunchy sandwich.
