Cooking & Code
A curated index of recipes, this site aims to simplify some of the best recipes on the internet so that you can make them on a budget! All recipes are ones I've tested and loved, so that you don't have to find out the hard way that whipped sweet potatoes with lemon juice are really not all that. The site is on github; please feel free to make a PR, submit an issue, or just see what I do!
For the Crust
- 2 ½ cup all-purpose flour
- 2 tablespoons sugar
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- ½ cup cold buttermilk
For the Filling
- 3 cups ½-inch thick sliced rhubarb (about 1 pound)
- 1 pound strawberries, hulled and sliced in half
- ⅓ cup light brown sugar, packed
- ½ cup granulated sugar
- ¼ cup cornstarch
- large pinch of salt
- 2 tablespoons fresh lemon juice
To make the crust
- In a medium bowl, whisk together flour, sugar and salt.
- Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.
- Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas.
- Create a well in the mixture and pour in the cold buttermilk.
- Use a fork to bring the dough together. Try to moisten all of the flour bits.
- On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect.
- Divide the dough in two and gently knead into two disks.
- Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To make the filling
- In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, salt, and lemon juice.
- Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit.
- Allow to rest at room temperature while you make the topping.
- To assemble the pie, on a well-floured surface, roll the bottom crust 1/8″ thick and about 12″ in diameter. Transfer it to a pie pan.
- Trim the edge almost even with the edge of the pan.
- Spoon filling into piecrust.
- Roll out the top crust in the same manner. Use a pizza slicer to slice the dough into 1-inch wide strips and weave the crust strips on top of the pie. Use this guide to help you: http://www.thekitchn.com/how-to-make-a-lattice-pie-crust-cooking-lessons-from-the-kitchn-191672
- To finish, place a rack in the center of the oven and preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
- Brush the egg wash over pie crust, then sprinkle with sugar.
- Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the filling is bubbling.
- Remove from the oven and allow to cool completely before serving.
- 1 package extra firm tofu (approx. 14-16 ounces)
- 2 tablespoons smoked paprika
- 1 tablespoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼-½ teaspoon cayenne
- 1 teaspoon black pepper
- 2 tablespoons arrowroot powder (or cornstarch)
- 3 tablespoons olive oil
- 10 tortillas
- ½ head red cabbage, thinly sliced
- ½ head green cabbage, thinly sliced
- ¼ cup apple cider vinegar
- 3 avocados
- 1 cup cilantro leaves
- 2 garlic cloves
- juice of 3 limes
- 3 tablespoons olive oil
- ½ teaspoon salt
- diced green onions for topping
Drain and rinse tofu and then press it by placing between two kitchen towels and topping with a heavy book. Allow to sit for at least 30 minutes so that excess moisture is drawn out. Alternatively, you can accomplish this by using a tofu press. Next preheat the oven to 400°F and then line a baking sheet with parchment paper. Begin preparing the slaw by combining the cabbage with the vinegar and salt in a large bowl. Massage it with your hands for a few minutes then set it aside to marinate. Once the tofu has been pressed, dice it into 1-inch cubes and then transfer to the baking sheet. Bake in the oven for 10 minutes on each side until it’s light golden brown. Then turn the oven off and set tofu aside to cool. Meanwhile mix together the spices (paprika to pepper) in a large bowl. Using your hands, lightly coat the tofu with one tablespoon of oil and then transfer it to the bowl with the spices. Coat each piece evenly then sprinkle the starch on top. Mix with your hands or a spoon until each piece is coated with the starch as well. Warm the remaining 2 tablespoons of oil in a skillet over medium heat and then saute the tofu on for about 5 minutes on each side. Depending on the size of your skillet, you might have to do this part in two steps, using one tablespoon of oil at a time. Allow the tofu to sit in the skillet on warm then prepare the avocado crema by placing all of the ingredients in a food processor and blending until smooth. Warm the tortillas (I usually microwave them for 15-20 seconds) then place tofu inside. Top with cabbage and avocado cream and serve immediately. Tofu and cabbage can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. The avocado crema can be stored for up to 2 days.
- 1 cup rolled oats (11 g protein)
- 6 tablespoons (60g) hemp hearts (18 grams protein)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon, plus more for sprinkling
- ¼ teaspoon sea salt
- 2 large eggs (8 g protein) or 4 large egg whites
- ½ cup plain, unsweetened Greek yogurt (12-14 g protein)
- ⅓ cup almond milk or water, plus more if needed for thinning batter
- 1 tablespoon sugar, optional
- ½ teaspoon vanilla extract
Preheat an electric or stovetop griddle. While griddle is preheating, place all of the pancake ingredients into a blender jar in the order listed. Pulse a few times, then blend until smooth. Add a little more almond milk or water, if needed. The batter should be pourable, but not too thick or too thin. Lightly grease the preheated griddle with butter or oil, if needed. (I use one that doesn’t require greasing first.) Using about 2 tablespoons of better per pancake, pour batter onto the hot griddle. Let cook for 1-2 minutes on the first side, then flip and cook for another few minutes until cooked through. Transfer to a plate and keep warm until ready to serve. Repeat process with remaining batter, being sure to grease griddle well between each batch to prevent sticking. To serve, divide the pancakes between two plates. Spread each pancake with a little almond butter and top with fruit. Sprinkle with cinnamon and a few more hemp hearts, if desired. Serve warm.
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