last christmas i probably got one of cookest gifts ever: a kitchenaid stand mixture. i can hear my punx points drop after writing that. anyways capitalism and nerdism aside, ive wanted one for awhile and though i dont really bake many things beyond bread the thought of one day getting the attachments was enough. pasta maker. fruit and veggie grinder shredder and juicer. sausage maker(for veggie sausage)!
since getting it i actually havent actually had it. every time i came to visit after, and including, christmas day ive taken a bus and didnt really want to carry the mixture on my lap. plus people were staying in my house all the time and i didnt want their dirty little hands touching it. its mine.
so you can only imagine how excited i was when i got back to new paltz and had a reason to use it.
FALL CANT KEEP ME DOWN PUMPKIN BREAD
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
egg replacer = 3 eggs ( i just used more applesauce, i think that comes out to be 1Tbs per egg
16 ounces can pumpkin
3 cups flour (i was lame just used all purpose flour because i founds are tight)
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
3/4 cup chocolate chips
the first pre-heat the oven to 350F.
next separately mix the dry ingredients(sugars, flour, spices, baking powder and soda and salt) in one bowl. then mix the wet ingredients(apple sauce, fake eggs and oil) in another bowl.
then add the wet to the dry while mix them together. this is where my beautiful stand mixture comes in. or if you dont have a stand mixture or any other electric kitchen tool of the future, a spoon will do. i guess. once everything is mixed together stir/work in the chocolate chips in the batter.
next butter a bread pan and pour the batter on in. i believe the pan i used was 9x5x5 and had fit perfectly. so depending on the size of the pan or pans divide evenly.
finally just pop the bread in the oven for an hour or until baked all the way through. cool and remove from pan. then share.
Tuesday, September 22, 2009
stay food paltz: part I
on sept 12th marked the third stay true paltz fest.
for those that dont know stay true paltz is one of the many on going events organized in new paltz to promote the DIY and posi attitude in the in new paltz community that most people probably havent heard or seen about, whether they live in new paltz or not.
i moved to albany shortly after the second stay true paltz and through pure stupid luck i came back just in time to experience the this years. so before anything else i would just like to say:
THANK YOU. to the mulberries spefically and to the students and people who were and werent around five years ago who have energy to make things and are willing to share it.
ANYWAY....on with the foodz:
KALE POTATO LEEK SOUP.
there is a warning to this soup. before playing thier set tom from slingshot dakota warned those gathered at the park that they, "...should not eat the soup, because it is too delicious". really i couldnt ask for a bigger plug! oh wait, say that and then go into a cover of fugazis waiting room. yeah, im set. step aside rachel ray, theres a fresher kid in the kitchen. i may be out of date with my food network hosts...
1 pound fresh kale
4 pounds potatoes (i used russet because it was cheaper but any tater will do in fact the idea of using sweet potatoes sounds great.)
1 large leek
5 cloves of garlic (or more)
1/4 cup of veggie butter
3/4 cup of plain soy milk
4 cups veggie broth
start by stripping the greens of the kale. if you havent done this before take your thumb and index finger to form a firm ring around the stalk of each kale leaf. and then just run your hand down the stalk removing the flesh of the leaf. some stalk is okay. the stalk just takes more time to cook and has a tougher texture. once youve cleared all of the stalks chop up the flesh of the leafs and set them aside in a bowl. then add the stalks to your compost.
next the leek. cut away the end with the root. discard that shit to the compost. now slice the soft white parts of the leeks so that each slice is about one fourth of an inch. each time you get to the rough green parts discard them to the compost too! and continue slicing. just keep slicing and composting. slicing and comporting until your heart is feeled with endless, joy?
as for the potatoes wash them and cut them to be one inch.
start heat the veggie butter in a large pot. add the garlic and leeks and begin to saute them for about four minutes or until the leeks are tender. when the leeks are ready add the kale and potatoes. stir the veggies together and place a lid on the pot for about ten minutes, making sure to stir the contents every so often. next add the broth and allow that to reach a boil and cook for for thirty minutes or until the potatoes are soft. then remove from the heat and stir in the soy milk. then add the soup to a blender or food processor and blend everything together. i blended the soup to be fairly smooth, so it was more creamy. another way to present it is to only blend have the soup so there are full chunks of each veggie. after blending season to taste with salt and pepper. then share.
be sure to let the soup cool for a few minutes if you are worried about burning yourself at all.
and so ends my first post in over a year.
for those that dont know stay true paltz is one of the many on going events organized in new paltz to promote the DIY and posi attitude in the in new paltz community that most people probably havent heard or seen about, whether they live in new paltz or not.
i moved to albany shortly after the second stay true paltz and through pure stupid luck i came back just in time to experience the this years. so before anything else i would just like to say:
THANK YOU. to the mulberries spefically and to the students and people who were and werent around five years ago who have energy to make things and are willing to share it.
ANYWAY....on with the foodz:
KALE POTATO LEEK SOUP.
there is a warning to this soup. before playing thier set tom from slingshot dakota warned those gathered at the park that they, "...should not eat the soup, because it is too delicious". really i couldnt ask for a bigger plug! oh wait, say that and then go into a cover of fugazis waiting room. yeah, im set. step aside rachel ray, theres a fresher kid in the kitchen. i may be out of date with my food network hosts...
1 pound fresh kale
4 pounds potatoes (i used russet because it was cheaper but any tater will do in fact the idea of using sweet potatoes sounds great.)
1 large leek
5 cloves of garlic (or more)
1/4 cup of veggie butter
3/4 cup of plain soy milk
4 cups veggie broth
start by stripping the greens of the kale. if you havent done this before take your thumb and index finger to form a firm ring around the stalk of each kale leaf. and then just run your hand down the stalk removing the flesh of the leaf. some stalk is okay. the stalk just takes more time to cook and has a tougher texture. once youve cleared all of the stalks chop up the flesh of the leafs and set them aside in a bowl. then add the stalks to your compost.
next the leek. cut away the end with the root. discard that shit to the compost. now slice the soft white parts of the leeks so that each slice is about one fourth of an inch. each time you get to the rough green parts discard them to the compost too! and continue slicing. just keep slicing and composting. slicing and comporting until your heart is feeled with endless, joy?
as for the potatoes wash them and cut them to be one inch.
start heat the veggie butter in a large pot. add the garlic and leeks and begin to saute them for about four minutes or until the leeks are tender. when the leeks are ready add the kale and potatoes. stir the veggies together and place a lid on the pot for about ten minutes, making sure to stir the contents every so often. next add the broth and allow that to reach a boil and cook for for thirty minutes or until the potatoes are soft. then remove from the heat and stir in the soy milk. then add the soup to a blender or food processor and blend everything together. i blended the soup to be fairly smooth, so it was more creamy. another way to present it is to only blend have the soup so there are full chunks of each veggie. after blending season to taste with salt and pepper. then share.
be sure to let the soup cool for a few minutes if you are worried about burning yourself at all.
and so ends my first post in over a year.
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