4 eggs
1/4 tsp salt
1 tbsp water
2 tbsp sugar
2 tsp soy sauce or equivalent
3 tbsp cooking wine (or, if you have it, sake)
1. In a mixing bowl, combine the eggs and salt.
2. Beat eggs a little, then add the tablespoon of water, and beat until frothy
3. In a small bowl, combine the sugar, soy sauce, and wine.
4. Add the wine mixture to the eggs, and stir.
5. Lightly oil a non-stick frying pan and heat on medium.
6. Pour half of the egg mixture into the pan. Let the bottom of the omelette cook pretty firm. If there's too much egg mixture, you can lift it up and let the runny part on top run underneath. Once the bottom is firm and the top is not runny, flip it over....good luck!
7. Cook until the other side of the omelette is firm, and repeat for the second half of egg mixture.
Sunday, November 8, 2015
Blanched Carrots for Sushi
Cut a carrot into matchsticks. Bring water to a boil in a small pan. Drop the carrots into the water and boil for two minutes. Drain them immediately, and stick them in the fridge to cool. They should wind up being a little soft, and a little sweet!
Sunday, May 31, 2015
Easy Gluten-Free Tomato Soup
Did you know that regular tomato soup has wheat flour in it? We keep the ends of gluten-free bread in a bag in the freezer, just for recipes like this.
Ingredients:
1 can whole peeled tomatoes
1-1/2 cup gluten-free broth or bullion
1 small carrot
1/2 onion
1 slice toast, chopped into cubes
1 tsp. brown sugar
1/2 tsp paprika
1/2 tsp salt
Directions:
1. Chop up the carrot & onion.
2. Dissolve 1-1/2 tsp. bouillon powder into 1-1/2 cup boiling water (if using bullion)
3. In medium saucepan, pour in the can of tomatoes. Using a potato masher or a pair of scissors, break the tomatoes into smaller pieces. You don't need to be too precise, because it's all going in the blender at the end.
4. Add the bullion or broth and the carrots, onions, spices, and toast.
5. Bring to a boil, then let simmer, covered, for 15-20 minutes.
6. Pour the whole thing into a food processor. You might want to use a ladle to start with, because getting splashed with boiling hot soup is no fun.
7. Blend for about 20-30 seconds until smooth.
8. Some people like pepper, sour cream, parsley, butter, or other toppings on top!
Ingredients:
1 can whole peeled tomatoes
1-1/2 cup gluten-free broth or bullion
1 small carrot
1/2 onion
1 slice toast, chopped into cubes
1 tsp. brown sugar
1/2 tsp paprika
1/2 tsp salt
Directions:
1. Chop up the carrot & onion.
2. Dissolve 1-1/2 tsp. bouillon powder into 1-1/2 cup boiling water (if using bullion)
3. In medium saucepan, pour in the can of tomatoes. Using a potato masher or a pair of scissors, break the tomatoes into smaller pieces. You don't need to be too precise, because it's all going in the blender at the end.
4. Add the bullion or broth and the carrots, onions, spices, and toast.
5. Bring to a boil, then let simmer, covered, for 15-20 minutes.
6. Pour the whole thing into a food processor. You might want to use a ladle to start with, because getting splashed with boiling hot soup is no fun.
7. Blend for about 20-30 seconds until smooth.
8. Some people like pepper, sour cream, parsley, butter, or other toppings on top!
Sunday, May 24, 2015
Ham+Cheese Soup
Since everyone in our family has been down with a cold, we decided a warm soup would be nice. My mom found this recipe from the blog My Gluten-Free Kitchen, and it is a favorite.
Ingredients:
1¾ cups water
2 cups peeled, cubed potatoes (cubes about ½" to ¾"), we like red potatoes but any works
½ cup sliced carrots
2 cloves garlic, minced
1 tsp. salt
¾ tsp. garlic salt
½ tsp. pepper
¼ cup butter
¼ cup cornstarch
2 cups milk
2 cups sharp cheddar cheese (cubed or shredded)
2 cups frozen or fresh corn
2 cups cubed ham (cooked)
Directions:
1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
2. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch. Add the milk to the butter/cornstarch mixture and whisk together.
4. Cook and stir until thickened and bubbly. Add cheddar cheese cubes or shreds and stir until melted.
5. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.
Ingredients:
1¾ cups water
2 cups peeled, cubed potatoes (cubes about ½" to ¾"), we like red potatoes but any works
½ cup sliced carrots
2 cloves garlic, minced
1 tsp. salt
¾ tsp. garlic salt
½ tsp. pepper
¼ cup butter
¼ cup cornstarch
2 cups milk
2 cups sharp cheddar cheese (cubed or shredded)
2 cups frozen or fresh corn
2 cups cubed ham (cooked)
Directions:
1. In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
2. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
3. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch. Add the milk to the butter/cornstarch mixture and whisk together.
4. Cook and stir until thickened and bubbly. Add cheddar cheese cubes or shreds and stir until melted.
5. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.
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