Thursday, March 31, 2011
Home-made Veggie Corn Dogs
adapted from the family kitchen
1/2 cup corn meal
1/2 cup flour
2 T. sugar
1 t. baking powder
1/2 t. salt
1/2 cup milk
1/4 t. baking soda
6 wooden skewers
6 veggie dogs
1. Pour enough oil into a pan or deep fryer, so that when you lay the thick-with-batter, skewered corn dogs in, it will coverer at least half the corn dog. Heat to 365F.
2. Mix batter (all ingredients, except skewers and veggie dogs)
3. Skewer all the veggie dogs so the skewer is going through the middle of the hot dog length-wise all the way, but not sticking out at the end.
4. Once oil is heated, spoon batter onto veggie dog so it is completely covered. Then place into oil, spinning veggie dog so batter is set on the outside and won't get out of form. Then, keep corn dog in oil until a nice golden brown. Don't let it touch the metal of your cooking apparatus if possible, to avoid burning
5. Set finished corn dog on plate with paper towel to soak up some of the oil.
I found an excellent recipe online for a homemade tofurkey, so when my friend David came into town, we made a full-blown thanksgiving meal : )
Adapted from about.com
3 - 18 oz. packages firm tofu
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried sage
2 crushed vegetable bullion cubes
1/4 cup balsamic vinegar
1/3 cup red wine
2 Tbs. mustard
2 Tbs. soy sauce
2 cups stuffing
1. Line colander with cheese cloth (or thin towel) and put on a plate with a lip. Blend all tofu until smooth and creamy. Mix in dried thyme, rosemary, sage, and bullion cubes. Pour mixture into colander.
2. Let mixture drain in the fridge for 3 hours.
3. Pre-heat oven for 350F.
4. Take tofu mixture out of fridge, and scoop out a center into a bowl, leaving about an inch and a half shell of tofu. Fill cavity with stuffing, and put the tofu that was scooped out back on top, and smooth out until flat.
5. Place an oven-safe pan with a tall lip over the colander, and carefully but swiftly turn both the colander and pan upside down, so the tofurkey is in the oven save pan. Remove cheese cloth/towel.
6. Mix together balsamic vinegar, mustard, red wine, and soy sauce. Brush mixture onto roast until evenly coated.
7. Place tofurkey into oven. Every 15 mintues, take out, and apply more of the balsamic baste to the tofurkey, cooking for 90 minutes total.
Wednesday, March 2, 2011
50 posts! I'm so proud of myself : )
This recipe was inspired by a very interesting night where my women in CS club was hanging out, and we were kindly fed chilli relleno casserole by the host. I knew after that I had to make it myself.
Chili Relleno Casserole
2 8-oz shredded white cheese (I used one bag kraft montery jack, 1 bag Kraft mexican white mix)
3 4 oz. cans whole green chilis
3 1/5 cups milk
1/2 cup flour
1. Preheat oven to 350F.
2. Open and drain the cans of chilis
3. Cut chilis in half length-wise, and layer into the bottom of an 8x13 cake pan.
4. Layer both bags of cheese over the chili layer.
5. In a large bowl, combine eggs, flour, and milk and beat with a mixer until well combined.
6. Pour the milk mixture over the cheese layer in the pan.
7. Bake for 50 mins, then serve immediately before the custard layer deflates. : )