Impatient Floret

Doubled the bread recipe, only used sugar for the yeast soak. Let sit an hour and a half, rolled into long loaves, slits, and put on oiled pan for 30 minutes before cooking at 350 for about 17 1/2 minutes. So essentially french bread, made sandwiches with vegetarian bacon, sprinkled herbs and powdered seasoning on one side of bread, facon on the other side and toasted. Topped bacon side with a salad made of chipotle mustard, shredded carrot, and mayonnaise. For dessert I made flan. Turned 1/8 cup water and 1/4 cup sugar into a caramel sauce by cooking about 5 minutes. Poured that into some oven-safe bowls. Then heated up a cup of milk with 1/4 cup sugar until the sugar dissolved. Whisked up two eggs and slowly whisked in the warm milk mixture. Poured this in bowls on top of caramel. Placed in a pan and poured water in so flan would cook without burning sides. Baked about 350 for about an hour and a half til a butter knife came out mostly clean and th flan looked more set than soup

Made two batches of the curd cheese so that I could half to make paneer with for a curry this week, and to re-test the medieval frytours. One batch of the curd cheese makes about 1/4 cup, so I made just a bit over 1/2 cup to make both of these tests. The recipe didn't look right so I remade it again with the noted items below. How to make the fritters: 1/4 cup soft curd (above recipe or ricotta or cottage cheese-but squeeze out extra moisture) 1 egg* 1/8 cup wheat flour* 1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp parsley, 1/4 tsp turmeric, 1/4 tsp paprika* Mix these together well and drop by spoonfuls in hot oil. Flip after a minute-minute and a half. Cook for another minute or so. Remove from oil and place on towel to drain. Makes about a dozen. Feel free to load these up with herbs you like, more than listed. Also, if you do not like salt, reduce the salt in half. If you want them more crispy, make sure the batter is cold and you can also try frying longer. Anytime you want

I been grooving on the veggie sausage and other protein options in the freezer section but they did have egg in them, had to be kept cold, and when I made my own out of oats or tvp...just wasn't as satisfied. SO I just got in an order from amazon. It contained raw, sprouted pumpkin seeds and a Harmony Valley vegetarian sausage mix . So excited to test the sausage mix- It has soy in it but no egg! Since it is just-add-water, and then acts like ground meat, it will be a most excellent addition to camp gearage. The sausage mix is really cool. Last night I added 1 1/4 cup cold water to the mix in a bowl, stirred well and put in fridge for this morning. It formed into patties easily, I made two. The Scotch eggs were most excellent also, coated in panko crumbs and seasoning, baked at 375 for 20 minutes.

Didn't have lettuce, didn't have bread ready to bake yet. Wrapped facon (vegetarian bacon) around a slice of chilled tomato. Dipped this in a mixture of 1/4 cup wheat flour, 1/4 cup white wheat, 1/2 cup chilled almond milk, 1/2 tsp seasoning. Then fried them, made 6. Could easily be made as smaller appetizers and dressed up with numerous spices, herbs, dips, cheese...

The test for next months newsletter recipe: 1 cup soft curd-type cheese (cottage, neufatel, paneer, or ricotta) 1 egg 1/4 cup wheat flour 1/2 tsp salt 1/8 tsp pepper 1/4 tsp parsley 1/4 tsp turmeric 1/4 tsp paprika Mix these together well and drop by spoonful in hot oil. Flip after a minute-minute and a half. Cook for another minute or so. Remove from oil and place on towel to drain. Makes about a dozen. Serving as an appetizer use seasoning as shown. I liked mine soft, but if you want them more crispy, just fry longer. Feel free to load these up with herbs you like, more than listed. Also, if you do not like salt, reduce the salt in half. The original Frytour recipe calls for a sprinkle of sugar just before serving. So if for a desert, one may enjoy the sugar, and if un-seasoned cheese, may want to try adding cinnamon, or a douce powder to sugar. Has been proven tasty as made above with or without sugar.

In the wee hours of life/night, I lay awake, not in sleep, but not quite awake. This is what I thought about: Coring an eggplant. Putting a stick of cheese in it and then filling the left over space with crumbs or cream cheese. Then baking it about 375 for 30 minutes. Cut it in discs to serve. Little targets for archery fans.

There is a pudding made of cherry juice and wine and I plan to test an adaptation that the less-fortunate people would have been more likely to have. The original was called : Chireseye Here is the apple I will try: 2 cup apple sauce 1 1/2 apple juice (or a white wine) 4 tbsp grape seed oil or butter 1/3-1/2 cup honey-will depend on how sweet the liquid and apple sauce is 4 cup stale or dry bread It'll be mixed well, dumped into greased pan, and left to cook for 25-20 minutes at 375-400. I'll be checking to make sure it has a gloppy bubble going on and it will stiffen up after cooling about 10 or so minutes. This can be cooked in a large skillet, and even the microwave with times adjusted. Once this works, imagine using pumpkin or squash puree instead of apple sauce, to make a lovely thanks giving alternative. An orange and lemon version. Grape and plum. Raisin and cranberry. Pear and banana for sensitive stomachs. Pomegranate juice with mango bits. Pineapple and cher

*aother edit. no no no, it came out great as a frozen ice cream after 5 hours, but i will have t0 try the can method again with more water. the sugar was just too much to freeze :) *edit: in a ziplok back, the ingredients didn't get cold enough. Every ten minutes i also drained water and added more ice and salt. So I have them freezing up in the freezer for a bit and then will see how that works... since everything was already mixed up for 25 minutes. So I like the soft serve can in a can ice cream (in a small can you put equal parts whole milk and heavy cream, 1/4 cup sugar, 1/4 cup additions, and  tsp flavouring, then place that in a larger can, sealed up, put ice and sugar around it and roll it back and forth on the ground for about 25 minutes). But I heard a friend comment that they wanted an ice cream shop to deliver so I was thinking there must be another "I have stuff in my cabinet" way of doing this-without an ice cream maker. I'm thinking a can sweetened

So there was about 4 tbsp of foengreek, fenugreek in the spice round that I'd never used. There was no curry powder in the house and I found some coconut milk that I really needed to do something with. Curry Powder Put these in a blender and grind away! 2-4 tbsp fenugreek 2 tbsp paprika 1 tbsp hot pepper (I use Hatch) 1 tbsp salt 1 tbsp turmeric 1 tbsp mustard 1 tbsp coriander 1 tbsp cumin 1 tbsp garlic Curry Coconut Sauce 1 can coconut milk ( 13.5 oz) 3-5 tsp curry powder diced vegetables, I will be using: peas-8 grams of protein carrot- .6 grams protein (high protein options are peas, corn, broccoli, chickpea, spinach, artichoke, potato) 2 cups of the left over quinoa with carrot and squash in it Put everything together and simmer for about 15-20 minutes. Make sure to stir it!