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Oat ‘Cream’

INGREDIENTS

  • 1.8 oz oats, old-fashioned, rolled
  • 12 oz water, boiling
  • 2 tsp oil, olive (EVOO)
  • 1 pinch salt, sea

 

INSTRUCTIONS

  1. Put oats into a heatproof bowl.
  2. Cover with boiling water.
  3. Set aside to soak for 30 min.
  4. Pour the contents of the bowl into a blender.
  5. Add olive oil and salt.
  6. Blend until smooth.
  7. Store in a sealed container in the refrigerator.
  8. Use within seven days.
  9. Shake well before use.

Notes:  Oat cream is delicious mixed into coffee or tea as well as on desserts.  Makes about 10 oz.  Commercial varies are about $2.00/oz.

 

Lentil, Pea, or Soy “Milk”

INGREDIENTS

  • 1.7 oz split peas, yellow/soy beans/lentils, dried
  • 4 Dates, to sweeten, optional
  • 2 tsp oil, olive (EVOO), to sweeten, optional
  • 1tsp vanilla, extract, pure, optional

INSTRUCTIONS

  1. Soak beans in at least 11 oz of water for 12 to 16 hours.
  2. Drain.
  3. Blend with 34 oz of fresh water for one to two mins.
  4. Strain through a nut-milk bag or large piece of muslin into a large saucepan.
  5. Bring to the boil.
  6. Reduce to a simmer.
  7. Cook for 25 min on a very low heat.
  8. Allow to to cool.
  9. Add dates, oil, and vanilla extract.
  10. Blend with 27 oz of water for one min.
  11. Strain again, thin if necessary with cold water.
  12. Allow to cool.
  13. Bottle.
  14. Refrigerate.
  15. Shake well before use.

Notes:  These are something of an acquired taste so sweetening them with dates and vanilla is recommended.  Makes about a quart.

Basic Oat/Hemp/Rice/Seed/Nut “Milk”

INGREDIENTS

  • 1.8 oz old-fashioned oats, hemp, brown rice, seeds, or nuts
  • 4 dates, to sweeten, optional
  • 2 tsp oil, olive (EVOO), to sweeten, optional
  • 1tsp vanilla, extract, pure, optional

INSTRUCTIONS

  1. Soak nuts overnight.
  2. Drain.
  3. Rinse.
  4. Add dates, oil, and vanilla extract.
  5. Blend with 27 oz of water for one min.
  6. Pass through muslin, a nut-milk bag, or a very fine sieve.
  7. Store sealed in the fridge for up to seven days.
  8. Shake well before use.

Notes:  These are something of an acquired taste so sweetening them with dates and vanilla is recommended.  Makes about a quart of milk.  You can use almond extract if you are making almond milk.

Homemade Vinegar Descaling Solution

INGREDIENTS

  • 1/3 cup vinegar
  • 2/3 cup of water

INSTRUCTIONS

  1. Mix ingredients.
  2. Place the cleaning solution into the machine water tank you are trying to clean.
  3. Let it sit.
  4. Run it through the normal coffee cycle (without any coffee).
  5. Rinse the water tank well.
  6. Add fresh clean water.
  7. Run it through the cycle again to remove any aftertaste.
  8. Repeat with fresh clean water.
  9. Check the areas you are cleaning once finished.
  10. Repeat the cycle if necessary.

Notes:  Use this solution as a home remedy on any coffee machine or espresso maker.  It’s ideal to use vinegar as the best coffee stain remover for your coffee pot and for coffee spills on your clothing, too.  This solution can be used on the outside of the device, as well.  Commercial descaling liquid is about $5.20 per 14 oz.

Creamy Oat Milk

INGREDIENTS

  • 1 cup oats, old-fashioned, rolled
  • 1/4 cup cashews, raw, unsalted
  • 4 cup water, cold
  • 1 date, to sweeten, optional

 

INSTRUCTIONS

  1. Add the oats, cashews, date, and water to blender.
  2. Blend for 30 seconds.
  3. Pour into a nut milk bag or cheesecloth over a bowl.
  4. Gently twist the bag.
  5. Squeeze out remaining milk once most of the liquid is drained.
  6. Pour into a Mason jar with a lid.
  7. Store in the fridge for up to 4 days.

Notes: Oat milk has made it into the main stream just recently partly due to a company called Oatly. They are a Swedish company that started making oat milk in the 90s. Oat milk is incredibly nutritious and is a perfect alternative for milk. Another benefit of oat milk is that it is incredibly easy and affordable to make.  This recipe is great to use just like other plant milks but this milk can also be used in your frother for coffee or tea.

Japanese-Style Curry Powder

INGREDIENTS

  • 8 tbsp cumin
  • 3 tbsp turmeric
  • 4 tbsp coriander
  • 4 tbsp cardamom
  • 2 tsp fenugreek
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 2 tsp allspice
  • 1 tsp clove
  • 1 tsp laurel

 

INSTRUCTIONS

  1. Mix the powders together.
  2. Store in an airtight container away from heat and light.

Notes: Japanese curry is one of the best comfort dishes you can possibly imagine.  Unfortunately, the powder mix to make it is not always available if you live outside of Japan.  So here is a recipe for it that uses spices you are probably familiar with.  Japanese curry cubes bought at the supermarket often have additives and MSGs, so by making it yourself, you can avoid these artificial flavors and taste Japan’s authentic curry.  This makes a curry powder that is much milder than the Indian or Thai ones since there are no spicy ingredients such as hot pepper powder. F eel free to add some if you like your curry spicy.

Greaterade Homemade Sports Drink

INGREDIENTS

  • 8 cup water, cold, fresh, divided
  • 3 tbsp honey, or other sweetener, to taste
  • 1/2 tsp fine Himalayan pink salt (if coarsely ground, use a rounded 1/2 tsp)
  • 3/4 tsp calcium magnesium powder
  • 1 pinch cayenne
  • 3/4 cup orange juice, freshly squeezed, pulp filtered out
  • 2 lemon, juice of
  • 2 lime, juice of

 

INSTRUCTIONS

  1. Dissolve honey, salt, calcium powder, and pepper in 1 cup of water over low heat.
  2. Cool mixture.
  3. Squeeze orange juice.
  4. Filter juice.
  5. Juice 2 lemons and 2 limes.
  6. Filter juice.
  7. Pour juice in other mixture.
  8. Add remaining water.
  9. Chill.

Notes: All the ingredients in this are easy to find and makes ~9 cup.  The whole procedure only takes minutes.  Can be used immediately if you use ice.  Much more cost effective than buying commercial brands.

Citrus Kosho

INGREDIENTS

  • 0.7 oz citrus zest, from any whole, clean citrus fruits
  • 2.8 oz green chiles, fresh, hot, stemmed, seeded, finely chopped
  • 0.35 oz salt, sea or kosher

 

INSTRUCTIONS

  1. Combine the zest, chilies, and salt in the bowl of a small food processor.
  2. Blend until a smooth, almost uniform texture forms.  Alternatively, grind the mixture to a paste using a mortar and pestle or a suribachi.
  3. Spoon the mixture into a glass jar.
  4. Seal the lid.
  5. Ferment in the refrigerator for 5 to 10 days.

Notes:  The kosho will keep in the refrigerator for up to six weeks once it’s fermented.  Yuzu is the citrus of choice for kosho but it is very expensive and difficult to find in the US mainland.

Good Easy Pasta Sauce

INGREDIENTS

  • 28-oz tomato, canned, whole, peeled
  • 1 onion, peeled, halved
  • 5 tbsp butter, unsalted
  • 1 to 2 pinch salt

 

INSTRUCTIONS

  1. Put everything together in a single pot.
  2. set it to simmer over medium heat on the stove for 45 min, uncovered.
  3. Stir occasionally.
  4. Toss out the onion halves after 45 min.
  5. Pour the sauce over your favorite pasta.

Notes:  It doesn’t have to be hard to be good.

Homemade Squid Ink Pasta

INGREDIENTS

  • 4 large egg
  • 1 tbsp squid ink
  • 10 to 11 oz flour, Italian 00
  • 5-1/2 oz flour, fine semola

 

INSTRUCTIONS

  1. Place egg and squid ink in a blender.
  2. Mix on low speed for a second or two until uniformly colored.
  3. Combine flours in the bowl of a stand mixer fitted with the paddle attachment.
  4. Mix briefly to combine.
  5. Make a well in the center of the dry ingredients and pour in egg mixture.
  6. Turn mixer to low speed until combined.
  7. Remove paddle and attach dough hook.
  8. Knead on low speed for 3 to 4 min or until dough, while it might appear crumbly, will stick together when squeezed.
  9. Add a tsp or two of water until dough just comes together if your dough seems particularly dry.
  10. Knead in some more flour until it’s nice and smooth if it’s still sticky.
  11. Press dough into a ball.
  12. Split in half and shape each half into a squashed ball.
  13. Wrap tightly in plastic wrap.
  14. Allow to rest at cool room temperature for an hour, or in the fridge for longer.  Let return to room temperature for 30 min prior to rolling.
  15. Attach the flat roller to your mixer (or follow manufacturer’s instructions for other pasta rollers).
  16. Adjustment roller thickness to 1, the thickest setting.
  17. Cut each dough ball into quarters.
  18. Press and flatten using your hand one piece of dough to about 3/8-in thick.
  19. Turn on the mixer to low speed and feed dough through rollers.
  20. Dust off excess flour.
  21. Fold the rolled dough into thirds.
  22. Keep the width of the piece approximately 4 to 5 in.
  23. Lightly dust with more flour as needed.
  24. Feed the dough through again.
  25. Repeat this rolling and folding process once or twice more until the dough is smooth.  You are basically kneading the dough and establishing the shape/width of the dough.
  26. Stop folding once smooth.
  27. Start increasing the roller settings one notch at a time until the desired thinness is achieved. For fettuccine noodles go up to 6 or 7.
  28. Lightly flour rolled strip of dough.
  29. Set aside while you roll out the remaining dough.
  30. Remove roller attachment and attach desired cutting attachments.
  31. On medium-low speed, feed each rolled piece of dough through the cutter.  Dust noodles liberally with a mix of flour and semolina flour.
  32. Either spread pasta out on a pasta drying rack, or gather into loose bundles.
  33. Pasta can be used immediately or frozen for up to 1 month.

 

COOKING INSTRUCTIONS

  • Fresh pasta cooks very quickly compared to commercial dried pastas.
  • Cook in a pot of boiling salted water for about 2 to 3 min or until al dente (slightly more or less if you used a thicker/thinner setting).

Notes:  If you want to use all 00 flour, use 3-1/4 cups (or about 14-1/2 oz). It’s slightly less flour by weight since the semola flour weighs quite a bit more than the 00 does.  Homemade squid ink pasta has a mildly briny flavor and dramatic black color, making it perfect for seafood pasta recipes.  One thing that is not optional when making homemade pasta is the rest period.  Resting your dough allows the flour to fully hydrate and the gluten to relax, making for a pasta dough that’s much smoother and more workable than if you tried to roll it out immediately.  You need to let it rest for AT LEAST 30 minutes, ideally more like an hour.  You can also pop it in the fridge overnight to rest, just be sure you take it out at least 30 minutes before rolling to let it come to room temperature.