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minka cooks minka cooks 20210220 cream of spinach soup gf df this recipe is adapted from mollie katzen s moosewood cookbook using almond milk instead of milk and white rice flour instead of wheat flour 1 carrot peeled and cut into chunks 1 small onion cut into chunks 1 glove garlic 1 potato peeled and cut into chunks 1 pound spinach 1 3 cup butter 1 3 cup white rice flour 2 cups almond milk 1 pinch nutmeg ½ teaspoon basil 1 pinch thyme 1 pinch parsley salt and pepper cover carrot onion garlic and potato in water cook until tender puree and set aside steam spinach in 1 cup water until wilted puree leave in blender make a roux as follows melt butter add white rice flour cook a few minutes whisk in almond milk cook over low heat stirring until thick in a blender add to the spinach the roux salt pepper nutmeg basil thyme parsley salt and pepper blend until smooth add the first mixture blend until smooth correct seasoning and serve posted by minka at 2 20 2021 04 15 00 pm no comments email this blogthis share to x share to facebook share to pinterest labels dairy free gluten free soup spinach vegetable 20200815 minka spice mix i make chicken wings a lot and i use the same spices when i make baked chicken thighs eventually i realized it would be easier to create a spice mix this posting includes recipes for minka spice mix baked chicken wings and wing tips flavor variations baked chicken thighs minka spice mix combine equal parts of the three ingredients and store in a covered jar i usually use about ¼ cup of each ingredient but one tablespoon of each will also work paprika ground cumin savory or marjoram or oregano baked chicken wings ¼ cup olive oil scant ¼ cup apple cider vinegar 3 4 garlic cloves crushed 2 teaspoons sea salt 2 rounded tablespoons minka spice mix 3 5 pounds chicken wings salt pepper in a large covered bowl m ix together everything but the wings add the wings and mix well to coat the wings with marinade cover and marinate in fridge at least 30 minutes wings can marinate for 3 days or longer but do not exceed the butcher s expiration date when you re ready to bake the chicken wings p reheat oven to 425 optional line a jelly roll pan with parchment paper the paper should hang over the edges of the pan place wings in the pan so they are not touching d rizzle any remaining marinade over the chicken before it goes in the oven to avoid food poisoning do not use leftover marinade as a serving sauce total cooking time is 40 50 minutes after the first 20 minutes flip the wings over after another 15 20 minutes flip the wings again watch carefully s ometimes the wings cook faster than expected check the wings every 5 minutes to be sure they are golden brown and fully cooked but not overcook add salt and pepper as desired if you like your wings cut in half it s easier to do after that after they are cooked kitchen shears are helpful for this task wing tips try adding one or more flavors to the marinade soy sauce or tamari grated ginger root black pepper or cayenne minced jalapeno ¼ cup honey try serving your wings with one or more toppings chopped cilantro chopped scallions lemon or lime juice white or black sesame seeds pesto sauce baked chicken thighs p reheat oven to 350 line a jelly roll pan with parchment paper the paper should hang over the edges of the pan place the thighs on the jelly roll pan s prinkle the tops with minka spice mix total cooking time is 30 45 minutes after 15 minutes flip the thighs and sprinkle the second side with minka spice mix after the thighs have cooked another 15 minutes flip them again check them every 5 minutes to be sure they are fully cooked but not overcooked add salt and pepper as desired posted by minka at 8 15 2020 04 22 00 pm no comments email this blogthis share to x share to facebook share to pinterest labels chicken chicken wings entrée 20190505 preserved lemons every winter when my grocer sells meyer lemons i get a half dozen or so and make a new batch of preserved lemons fermentation preserves the lemons which will keep at least six to twelve months i use the preserved lemons in entrées side dishes and salads see cooking with preserved lemons below any variety of lemon will work but meyer lemons are favored because of their thin skins and fruity flavor equipment glass jars with lids i prefer wide mouth half pint jars with plastic lids over time lemon juice and salt can corrode a metal lid one jar can hold about 4 lemons optional wide mouth glass pickling pebbles 1 per jar keep the lemons submerged 4 meyer or conventional lemons 2 conventional lemons for juicing 1 3 cup kosher salt or maybe a little more wash and dry all the lemons pop off the stem blossom from each lemon quarter the 4 meyer lemons note some cooks almost quarter the lemons leaving the four pieces joined at the base this makes a pretty presentation but quartering the lemons makes it easier to pack the jars dredge the quarters generously in kosher salt they should be heavily coated add more salt if the 1 3 cup is not enough pack the lemon quarters tightly into one or two glass jars press down to release juice optional add a glass pickling pebble to keep the lemons from floating juice the conventional lemons add the juice until the lemon quarters are completely covered cover the jar with a plastic lid invert the jar to mix the salt and then tip it back let stand at room temperature for seven days inverting at least once a day after a week chill in fridge the lemon juice will take on an oily texture preserved lemon will keep six to twelve months or longer note glass pebble to left cooking with preserved lemon except for the stem blossom and seeds all of the lemon is edible however some do not like the pulp decide for yourself the liquor and pulp can be added to salad dressing the liquor and rind can be added to salads side dishes pasta and entrées for flavor or a garnish remove a lemon quarter rinse briefly to remove excess salt scrape away the pulp if you like to use the pulp return it to the jar chop the rind and add to your recipes if minced rind is cooked into an entrée the rind will cook away to nothing the flavor will remain but you may not see the rind because it s salty it s best to taste your food before adding salt to any recipe that uses preserved lemons indian restaurants often serve spiced preserved lemons as a condiment here are more ideas posted by minka at 5 05 2019 02 39 00 pm no comments email this blogthis share to x share to facebook share to pinterest labels garnish lacto fermented preserved lemon older posts home subscribe to comments atom pages home find a recipe cooking links about green noodles with peas recipe categories jewish 13 passover 25 appetizer 3 beans legumes 4 beverage 1 bread 3 breakfast brunch 29 cake 10 condiment 4 cookies 4 dessert 24 entrée 10 grain 6 salad 8 side dish 15 soup 12 vegan 23 vegetarian 37 whole grain 19 potica watermelon gazpacho spiced lentils escarole salad with vegan italian sausage peach cake lhassi pudding robyn s famous sour cream chocolate chip walnut cake blueberry buckle roasted red pepper tapenade millet cauliflower bake whole wheat maple walnut muffins with currants red quinoa and cranberry salad honey cake gingered figs blueberry buckle this is my invariable advice learn how to cook try new recipes learn from your mistakes be fearless and above all have fun julia child translate index appetizer apple applesauce asparagus barley beans legumes beef berry beverage biscotti bison blueberry bread breakfast brunch brown rice brownies brussels sprouts buffalo butternut cake candied nuts candy cauliflower charoset chicken chicken wings chili chocolate chowder coconut condiment cookies cooking with friends cornmeal cranberries cucumbers cupcakes currants dairy free date puree dates dessert diabetic exchanges eggplant eggs entrée escarole fiddlehead fig fish frosting fruit garnish gazpacho gluten free gnocchi grain green apple greens guest chef honey jewish kale kasha 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