Category: Recipes

Tofu with thai red curry sauce (vegan)

This is an amazing Thai inspired dish that uses coconut milk and Thai red curry paste as a base. I usually don’t add ready-made seasonings but this is a tasty and easy short cut, you won’t even notice. I chose bok choy and mushrooms for the vegetables, this combination is often used in traditional thai cooking and I really like how they work together. I also threw in some bamboo shoots to balance out the dish. If you want you can add some broccoli in place of the bok choy but this is really a personal preference. Oh and it is done in 30 minutes! Enjoy!

RECIPE

Serves 6 people

Ingredients

  • 1 block of tofu (1 lb) (500 gr)
  • sesame oil
  • 1 Tbsp ginger, finally chopped
  • 5 cloves garlic, crushed
  • (26 fl oz) 2 cans coconut milk (1 liter)
  • 4 Tbsp Thai red curry paste
  • handful (4-8oz) shiitake mushrooms, cut up
  • 1 lb baby bock choy (I like half bok choy and half broccoli)
  • 1 bunch scallions, sliced
  • little fish sauce to taste (1 tsp)
  • 1 can of bamboo shoots (140 g), drained
  • soy sauce
  • 1 tsp salt or to taste
  • 1 lime
  • cilantro
  • 1/2 tsp red flakes or to taste
  • 1 pkg noodles (Thai, ramen)

INSTRUCTIONS

1. Boil water and prepare the noodles according to its directions.

2. Drain water off the tofu and pat dry. Cut the the tofu in 1 inch cubes and fry in a little oil. When done, sprinkle a little soy sauce on the cubes.

    3. Heat a pan with oil.

    4. Add the broccoli if used and stir fry for about 10 minutes on medium heat until tender.

    5. Add the ginger and garlic, stir for 1 minute. Stir.

    6. Add the 2 cans of coconut milk and the Thai red curry paste, stir. Continue adding bamboo shoots, red chili flakes (optional) and fish sauce, boc choy and mushrooms. Cook for 10 minutes. I would like also mention that if you add the bok choy and the mushrooms more at the last 5 minutes of the cooking, they will keep their shape better and will not get soggy.

    7. Serve with the noodles and the tofu prepared earlier. Add cilantro, scallions and lime juice.

    enjoy!

    Popovers

    When you are on vacation, everything tastes better … and when the food is fabulous you are going to remember it forever. This is what happened to us when we visited the Arcadia National Park in Maine. We ate lunch at the park’s restaurant where they served popovers with every meal … the smell and the taste of these lovely rolls and of course the breathtaking view will stay with us forever.

    Popovers are the American version of Yorkshire pudding, a British specialty. These souffle-like rolls are airy and ‘custardy’. They are made with an egg batter and baked in a muffin pan. The inside is hollow and the outside has a nice crust with a savory flavor. I like to serve it with jam and butter. Enjoy!

    RECIPE

    Makes 12 popovers.

    Ingredients

    • 2 large eggs
    • 1 cup whole milk
    • 1 cup sifted all-purpose flour
    • 1/2 teaspoon kosher salt
    • Pinch baking soda
    • 1 tablespoon butter, melted

    Method

    • In a large bowl, whisk together the flour and salt.
    • In a separate bowl, whisk together the eggs, milk and melted butter. Add to the flour mixture and mix well until no lumps remain.
    • Butter a muffin pan.
    • Evenly distribute the batter among the cups in the pan. Fill each cup until they are about two-third full. Put some water in cups that don’t have any batter.
    • Bake for 15 minutes at 450 F.
    • Reduce the oven temperature to 350 F and bake for another 20 minutes or until the outside is crusty and brown. Do not open the oven door until the last 5 minutes to prevent the popovers from deflating.
    • Remove from the oven and let sit for 5 minutes. Take popovers out of the pan.
    • Serve warm.

    enjoy!

    Photo and text by twincitiesherbs.

    Homemade buttermilk

    This must be one of the best life hacks …

    I am a big fan of buttermilk. I use it often in many of my recipes from pancakes to muffins … it makes food soft and gives an interesting tart flavor. The acid in the buttermilk will help rise the quick breads as the buttermilk reacts with the baking soda and the baking powder. It also breaks down the gluten in the flour making it is easier to digest so it is an important ingredient in the kitchen. I used to get buttermilk often from the store but since I learnt this simple little hack, I haven’t bought any.

    So why make your own? Well for one it is cheaper. Also, it is likely you have milk at home and really all you have to do is add some acid to curdle the milk. I like to use apple cider vinegar but other acids will work like regular white vinegar or lemon. Just take out 2 Tbsp milk out of 1 cup of milk and replace it with the apple cider… and that is it. Seriously, will you ever buy buttermilk at a store again?

    RECIPE

    Ingredients

    • 1 cup of milk minus 2 Tbsp milk (almond milk works nice too)
    • 2 Tbsp Apple cider vinegar or white vinegar or lemon juice

    Method

    • To make 1 cup of buttermilk, measure out 1 cup milk and remove 2 Tbsp of it.
    • Pour into a small dish.
    • Add 2 Tbsp apple cider vinegar
    • Let the mixture sit for about 15 minutes and then it is done.

    Photo and text by twincitiesherbs.com

    Moist buttermilk cornbread

    This is a basic recipe that I have been using and enjoying for years. It is moist, a bit crunchy with a little hint of sweetness. Of course, coarsely ground corn flour is a must, it gives the crunchiness! The butter gives it a nice flavor, the buttermilk makes it soft and the eggs pull it all together … oh and I add a little sugar just enough to make it sweet. Serve it with a hearty soup or just have it as it is with some jam.

    Please check out my recipe for my white chili soup (recipe).

    RECIPE

    Ingredients

    • 1 cup corn meal, coarse ground
    • 1 cup all purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 1 Tbsp sugar
    • 3 eggs, lightly beaten
    • 1 stick (110 g) unsalted butter, melted
    • 1 cup buttermilk
    • 1 Tbsp lime juice

    Method

    • Preheat oven to 375 F.
    • Mix the dry ingredients.
    • Mix the wet ingredients.
    • Gradually add the wet ingredients to the dry ingredients. Do not over-beat.
    • Pour into a lightly greased 2 quart size baking pan. I like to let the mixture sit overnight or at least for a couple of hours.
    • Bake in a pre-heated oven for 20 – 25 minutes or until the top is golden brown and a tooth pick inserted in the middle comes out clean.
    • Let the bread cool for 5- 10 minutes before cutting.
    • Serve warm or at room temperature.

    enjoy!

    Recipe, text and photos by twincitiesherbs.

    French Onion Soup (soupe à l’oignon)

    There is a little more to the soup than just throwing all the ingredients together … follow this recipe and you can make a perfect onion soup. Oh and when you serve it, play some nice French music. Last time I ate French onion soup, we were at the restaurant called Naniboujou by Grand Marais, Minnesota after canoeing at the Boundary Waters and they happened to play the Cd from the movie Amelia… ah total bliss…

    I love French onion soup.

    Today, we often see this soup in fancy restaurants; however, it traditionally started out as a peasant food made with the simple ingredients: onions, beef broth and cheese. It is the perfect soup for the winter. The secret is in the preparation. Of course, it is made with lots of onions … and these caramelized onions give the soup its rich color and flavor. It takes a long time to slowly caramelize those onions but it is so worth it! You get this wonderfully savory flavor with a little hint of sweetness.

    Oh and of course the ingredients. Your soup will be as good as the ingredients used. I prefer making the beef stock at home and let’s not forget the cheese! Try to get the best cheese you can buy! I like using Gruyere cheese, but you can try other rich flavored cheese as well.

    RECIPE

    Serves 8 people

    Ingredients

    • 6 larger onions (1 kg) onions, sliced
    • 5 Tbsp unsalted butter
    • 1 tsp sugar
    • 1 Tbsp flour
    • 1/2 cup white wine
    • 3 Tbsp brandy or cognac
    • 2 Qt beef stock
    • 2 bay leaves
    • few fresh thyme springs or 1 tsp dried thyme
    • toasted sliced French bread (about 2 slices per serving)
    • cheese (1/4 cup per serving)

    Method

    Peel the onions, cut them in halves (Make sure you remove the first 2 tougher layers of the onions). Cut them into very thin slices.

    In a large pot melt the butter. Add the onions and the sugar, stir. Cook on medium high heat for about 15 minutes until onions are translucent. Stir occasionally.

    Turn heat down a notch and continue cooking the onions for 40 – 45 more minutes or until they are nice and brown but not burnt. Stir occasionally. Do not cover the pot.

    Stir in the flour and mix. Let it cook for 5 minutes.

    Add the wine and the brandy if using alcohol. Mix. Cook for 3 minutes.

    Add the stock, bay leaves and thyme springs and cook for 25 – 30 minutes partially covered.

    When done, add salt and pepper to taste.

    You can serve the soup in individual bowls if you wish. Add the toasted bread and 1/4 cup of cheese per bowl on top. Broil on high for 5 minutes. Or you can serve the soup in a big pot and just let people serve themselves.

    Serve hot with some French wine if you wish. I used Famille Bogrier Vouvre Chenin Blanc white wine, a very lovely wine from France.

    enjoy!

    Russian sauerkraut Mushroom Soup (Щи) – vegan

    Sauerkraut mushroom soup is a popular winter dish in Russia that will nourish your body and soul. It is special for the Russian Orthodox Christians because this is what they serve during the long fast lasting from the end of November until January 7th. During this time period, the strict rules dictate that no meat, bacon, animal fat, butter, eggs, or milk may be eaten. This tradition was particularly hard for the farmers who had to work outside and needed heavier foods to survive. The cooks had to be creative and came up with this delicious, hearty soup … that today would fit the vegan definition.

    This is a lovely soup that has three simple main ingredients: sauerkraut, mushrooms and the barley. Mushrooms are a nice substitution for meat so use as much as you desire. In Eastern Europe, it is customary in the fall to go out in the woods and pick mushrooms. People then dry them to use during the cold months. If you don’t have access to wild mushrooms, buy stronger flavored mushrooms like morrel, oyster, shiitake or even crimini mushrooms could work. The sauerkraut of course gives it the nice sour flavor and has immense health benefits. The crunchy barley adds the robust aspect to the soup.

    The soup will need a good home-made stock. Both a meat based or a vegetable based stock would work great. For the vegetarian stock, I used onions, garlic, and 2 bay leaves. I also included 1 heaping Tbsp of black peppercorn, a handful of mushrooms, 2 large celery roots, a couple of carrots, and a parsley root. Honestly, we could not taste much difference. Don’t forget to put celery root in the vegetarian stock, it surely adds something special to the flavor.

    PLEASE READ !!! I use cep mushrooms but if you don’t know how to find edible mushrooms in the wild, definitely go to the stores and purchase them there. Mushrooms are valuable but there can be some poisonous ones. Stores sell some fine mushrooms that are dried and are worth using. Just soak them in water and then they are ready to be used. Last time I used shiitake mushrooms and I thought they worked well.

    RECIPE

    INGREDIENTS
    • 1 lb sauerkraut
    • 80 gr (3 oz) dried mushrooms or about 6 oz fresh mushrooms (Please see above for more info on safety).
    • 1 cup dry pearled barley
    • 1-2 qt (1-2 L) of vegetable or beef stock (please see above)
    • 3 bay leaves
    • 1 tsp caraway seeds
    • few thyme springs
    • vegetable oil
    • shallots or small onion, chopped
    • 2 cloves garlic
    • salt
    • black peppercorn
    METHOD
    1. If using dried mushrooms, soak in water for a couple hours or maybe even overnight if needed.
    2. Make the stock. Please see above for more info.
    3. Make the barley. Boil 3 cups of water and put barley in the boiling water. Turn the heat down and cook for 1 hour without cover.
    4. In a medium saucepan, sauté the shallots in a little oil for a few minutes.
    5. Add the garlic on low heat. Mix.
    6. Add the drained sauerkraut, thyme spring, caraway seeds, bay leaves. Cover with stock. Cook for 1 hour.
    7. For the last 10 minutes, add the mushrooms slices.
    8. Take out the larger thyme pieces and bay leaf.
    9. Salt and pepper to taste.
    10. Serve with a hardier bread like rye.

    enjoy!

    Text and photo by twincitiesherbs.

    A Story of Santa (gift giving)

    Often when you ask children what their favorite holiday is they say … Christmas! And then you ask why … because they get presents. I’m sure that is how I would have answered those questions back when I was a little girl. This is a very magical holiday for sure … but as we get older, we start thinking about giving too.

    Many people enjoy giving treats at Christmas time. But where did the idea of Christmas gift giving come from? … and what about Santa and his rein deer?

    Let’s go back in time. It is believed that it came from an old Pagan tradition. Giving gifts can strengthen the ‘family and well-being of others’, an important theme during this time of the year. This custom was part of the tradition of exchanging mushrooms as a gift at the time in the Northern part of Siberia. Mushrooms were special because of their connection to longevity. People delivered the wrapped carefully prepared dried mushrooms to people’s houses for celebrating the winter solstice. There was so much snow that they could not open the doors. The packages had to be dropped off through the holes on top of the yurts, where the smoke could escape. Also, these people used rein deer for transportation in the snow. And there is even more check this out … I need to mention that their traditional clothing is red and white … hence comes the story of Santa dressed in red and white, delivering presents through the chimney down the fire place with the help of some rein deer…


    After so many years, we are still exchanging gifts. Giving home-made foods can be meaningful for both the giver and the receiver. If you are not sure what to give this year, maybe consider giving cookies. I’m presenting two different cookie recipes that can be gifted during the holidays. They are ‘Christmas’-y and mouth watering.

    Wishing everyone a very merry Christmas!

    COOKIE RECIPES

    Please check out the following links for the recipes.

    For the coffee lover: Chocolate espresso crinkle

    For the gluten free or the nut lover person: Pecan meringue cookies

    Source

    https://www.shamanicevolution.org/writings/shaman-claus-the-shamanic-origins-of-christmas

    Art, photos, text by twincitiesherbs.

    Chocolate espresso crinkle cookies

    You can surely impress your guests with these rich chocolate cookies or maybe you can just use this recipe for a last minute gift for your neighbors… The crunchy outside is coupled with the melt-in-your-mouth soft inside and is elevated to another level with the espresso flavor. Enjoy!

    Recipe

    Makes 16 cookies

    Ingredients

    • 1/2 cup all-purpose flour 
    • 1/4 cup unsweetened cocoa powder 
    • 4 tsp instant espresso powder 
    • 1 tsp baking powder 
    • pinch of salt 
    • 4 Tbsp unsalted butter 
    • 2/3 cup brown sugar 
    • 1 egg, lightly beaten 
    • 4 ounces bittersweet or semisweet baking chocolate
    • 1 Tbsp milk 
    • 1/2 cup powdered sugar, for coating

    Preparations

    Preheat oven to 350 F.

    Start melting the chocolate. I used a double boiler.

    In a larger bowl, sift together flour, cocoa, espresso powder, baking powder and salt. Make sure you use some kind of a sifter, tea strainer as the powdered sugar and the cocoa powder need to be without knots. Set aside.

    In a separate bowl, cream the butter with the brown sugar. Add the egg and mix until incorporated.

    Mix in the melted chocolate and the milk.

    Add the flour mixture from earlier until you get a ball shaped dough. Put in a plastic bag and place in the freezer for 45 minutes.

    Butter a cookie sheet. Form 2 inch balls.

    Pour 1/2 cup of powdered sugar in a medium sized bowl. In batches, roll the balls in the sugar and let the balls sit for a minute in the sugar. Repeat one more time.

    Place the balls about 1 inches apart on the cookie sheet.

    Bake for 12 – 14 minutes. They should be soft but not fall apart. Let the cookies stay on the baking sheet for 5 minutes to cool.

    Transfer them on a wire rack for 15 minutes. They will harden.

    enjoy!

    Photos and text by twincitiesherbs.com.

    Pecan meringue cookie recipe

    Meringue cookies have been one of my favorite Holiday desserts since my childhood … maybe because I don’t care much for the heavier desserts but still enjoy a bit of sweetness during Christmas time. These simple cookies are delicious and airy. They have just the right amount of texture with the nuts and the almond essence. They would be a great gift for those friends and family members who like something sweet with a little bit of crunchiness or eat gluten free foods. Of course, this is a great recipe to have on hand so you can use up all those left over egg whites. Enjoy!

    RECIPE

    Ingredients

    (makes about 2-3 dozens)

    • 4 egg whites, room temperature
    • 1/8 tsp salt
    • 1 cup of granulated sugar (regular sugar pulsed for about 10 seconds in a food processor)
    • 1 tsp almond extract
    • 1/2 cup of finally chopped walnuts or pecans or almonds
    • 1/4 tsp cream of tatar

    Preparation

    Preheat oven to 225 degrees.

    Line a baking sheets with parchment paper.

    In a larger sized bowl, on medium high speed quickly beat (few minutes) the egg whites until they are frothy but not hard. Do not over beat.

    Add the sugar gradually on high speed. It is important to add the sugar 1 Tbsp at a time to make sure they get incorporated nicely. I had a family member who did this. On a low setting beat in the vanilla, cream of tartar, almond extract and salt. Gently fold in the nuts with a spatula.

    Drop a tablespoon-full of the egg white mixture onto the parchment paper lined cookie sheets, spacing them about 1 inch apart. I used a piping bag with a large nozzle to get a more uniform shapes.

    Bake for 50 – 60 minutes. Cookies should not be damp. Leave them in the oven for another hour while the oven is cooling.

    Repeat with the rest of the egg white mixture.

    enjoy!

    Happy Holidays!

    Winter / Christmas dishes

    December brings forth Winter Wonderland and the Holidays. When I think of Christmas dishes, warming and festive winter foods come to my mind. For me Christmas is a lot about cooking and baking … and of course music. I’m already looking forward to all the baking and cooking I will be doing and singing along my favorite Christmas music…

    Happy Holidays!

    Christmas dishes

    Vegetarian festive strudel with cabbage and mushrooms

    Marinated pork with prunes

    Traditional Hungarian stuffed cabbage

    Christmas Desserts

    Flodni

    Hungarian poppyseed roll

    Poached pears

    enjoy!