![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
averygoodun42So, even though it was a lot warmer than I thought it would be today (not having glanced at the forecast for a few days), I made stew for supper. Kim chee stew. It was really, really good, even though the kim chee was used in stew because it was not good at all (though not bad bad).
And I also made wheat and dairy-free biscuits that were a success despite my experimentation!
Kim Chee stew
about 1 lb stew meat (I used beef)
about 2 Tbsp (buckwheat is acceptable as the) flour
salt
oil
2 large onions, chopped roughly
4 cloves garlic, crushed (god, we cooks are sadists, aren't we?)
1 small jar of bad, beer-tasting kim chee
2 cups (or thereabouts) chicken broth
1 beef stock cube
1 bunch kale, chopped
2 carrots (or more)
Cut the meat into 1" cubes and then coat in salted flour. Put beef into heated, oily pan and brown on all sides. Try not to burn. After beef is browned, remove and set aside for a bit.
Put a bit more oil into pan and add onion and garlic. Sautee till softish, then add kim chee. Cook for another minute before adding chicken broth (and diluted remains of spice from kim chee bottle) and beef stock cube.
Make sure all beef is covered with liquid, then cover the pot and simmer for two hours. An hour or so before serving, add kale and carrots. Green beans might also be yummy. Keep covered.
Completely gluten and dairy-free Buckwheat biscuits
Hearty alternative to tea biscuits.
(Okay, this is how I made them. It's not necessarily how I'd recommend you make them, should you try.)
1/2 cup brown rice flour
1/2 cup light (ivory) teff flour
1 cup (brown) buckwheat
1 1/2 tsp xanthum powder
1 tsp salt
4 tsp baking powder
1 egg, lightly beaten
2 Tbsp canola oil
1/2 cup or so non-dairy milk (I used oat)
extra flour
Start oven preheating to 450.
Combine all dry ingredients and mix thoroughly. Measure out 1 cup and reserve the rest for the tried and true method of biscuit preparation (or just halve dry ingredients amounts).
Mix oil and egg together. Make a well in the dry ingredients and pour in egg mix. Stir up with fork. Add as much 'milk' as needed to moisten completely; it should be the consistency of freshly mixed (non-refrigerated) chocolate chip cookie batter before the lumpy things are added.
Prepare a baking sheet. (In my case, I took out the easiest one to get out and lined the aged nastiness with a bit of aluminum foil, shiny side up.)
Go back to check batter/dough. It should be a little thicker now.
'Dust' a small board with about 2 tsp flour (I used buckwheat because it was the closest). Dump the now fairly thick, sticky dough onto the floured board and knead four times, or until it starts really sticking to your hands. Pat down to about a 1/2" thick circle, then cut into wedges.
Put on baking sheet, stick in oven and bake for 10 - 15 minutes. They should rise a bit and start cracking in the vertical sides. And brown up.
Once they look done, pull them out, put them on a plate and serve warm. And don't forget to be ask that the Lord make you truly grateful for what you are about to receive. (They're not bad at all, really.)
And I also made wheat and dairy-free biscuits that were a success despite my experimentation!
Kim Chee stew
about 1 lb stew meat (I used beef)
about 2 Tbsp (buckwheat is acceptable as the) flour
salt
oil
2 large onions, chopped roughly
4 cloves garlic, crushed (god, we cooks are sadists, aren't we?)
1 small jar of bad, beer-tasting kim chee
2 cups (or thereabouts) chicken broth
1 beef stock cube
1 bunch kale, chopped
2 carrots (or more)
Cut the meat into 1" cubes and then coat in salted flour. Put beef into heated, oily pan and brown on all sides. Try not to burn. After beef is browned, remove and set aside for a bit.
Put a bit more oil into pan and add onion and garlic. Sautee till softish, then add kim chee. Cook for another minute before adding chicken broth (and diluted remains of spice from kim chee bottle) and beef stock cube.
Make sure all beef is covered with liquid, then cover the pot and simmer for two hours. An hour or so before serving, add kale and carrots. Green beans might also be yummy. Keep covered.
Completely gluten and dairy-free Buckwheat biscuits
Hearty alternative to tea biscuits.
(Okay, this is how I made them. It's not necessarily how I'd recommend you make them, should you try.)
1/2 cup brown rice flour
1/2 cup light (ivory) teff flour
1 cup (brown) buckwheat
1 1/2 tsp xanthum powder
1 tsp salt
4 tsp baking powder
1 egg, lightly beaten
2 Tbsp canola oil
1/2 cup or so non-dairy milk (I used oat)
extra flour
Start oven preheating to 450.
Combine all dry ingredients and mix thoroughly. Measure out 1 cup and reserve the rest for the tried and true method of biscuit preparation (or just halve dry ingredients amounts).
Mix oil and egg together. Make a well in the dry ingredients and pour in egg mix. Stir up with fork. Add as much 'milk' as needed to moisten completely; it should be the consistency of freshly mixed (non-refrigerated) chocolate chip cookie batter before the lumpy things are added.
Prepare a baking sheet. (In my case, I took out the easiest one to get out and lined the aged nastiness with a bit of aluminum foil, shiny side up.)
Go back to check batter/dough. It should be a little thicker now.
'Dust' a small board with about 2 tsp flour (I used buckwheat because it was the closest). Dump the now fairly thick, sticky dough onto the floured board and knead four times, or until it starts really sticking to your hands. Pat down to about a 1/2" thick circle, then cut into wedges.
Put on baking sheet, stick in oven and bake for 10 - 15 minutes. They should rise a bit and start cracking in the vertical sides. And brown up.
Once they look done, pull them out, put them on a plate and serve warm. And don't forget to be ask that the Lord make you truly grateful for what you are about to receive. (They're not bad at all, really.)
