Wheat Wrote WHAT?!Whatever Is On My Mind – Links for things I use: InMySmall Kitchen to EnjoyTheMaking |
||
| ||
I wish I had listened when my friends Nana tried to teach me how to prepare for salad or side or better yet her way to make Dandelion Wine.
will have to try this recipe and see if it is “as I remember”
https://www.tasteofhome.com/article/how-to-cook-dandelions/
Just a reminder: Dried herbs and spices are about one third of fresh. So if recipe calls for 1 tablespoon of fresh ZEST, plan to rehydrate 1 teaspoon of dried peel. If you only have dried PEEL, rehydrate 1/2 tablespoon (1.5 Teaspoons,)
When you want to bring the citrus flavor forward AND add the texture of peels, you will find it time well spent if you rehydrate the peels1 in juice. Unsweetened2 Water enhancers are ideal for this and have decent shelf life. For “plain” water, we like to keep both Real Lemon and Real Lime3 on hand.
Another product I like are the True Lime, Lemon & Orange CRYSTALIZED Water Enhancers packets. They are unsweetened. No sugar, No Sugar Subs. The Lemon, Lime and several artificially sweetened drink varieties are often available in local stupid markets, the Orange is often not carried. So Amazon becomes the only source.
I don’t use the orange that often because the St. Dalfour Orange Marmalade Fruit Spread works in most of my recipes as it replaces both zest and some of the sugar. If neither it that often so and if the week’s menus require it, and none is in the pantry; then I will just buy a small bottle of OJ – and freeze what does not get used into recipe size portions. You will also find the packets in all three in my “hospital/travel go bag” just remember to rotate them out on a regular basis.
I have found that “on its own” dried peel is not very flavor forward, but rather more like added texture. With that in mind, the Atlantic Spice Orange peel is a bit more citrusy than most, BUT if I rehydrate with Lemon or Lime – it works because the flavor is really coming from the concentrated juice and so the lemon or lime flavor comes thru in the food where it used as an ingredient.
To Rehydrate: Peel: Place dried orange or lemon or lime peel in a small microwave safe bowl, add 1 packet of Crystalized Water Enhancer or 1 Tablespoon Lemon or Lime concentrate. then add additional liquid to just barely cover. Microwave just long enough to warm the liquid and then leave it, covered, on the counter until the liquid is absorbed. I have tried to “hurry the process” by microwaving for short intervals until all liquid is absorbed but did not like the result –
DRAFT: When anything Soy is “not an option” Often enough for two, but can be doubled.
Best Flavor when it has a few hours for ingredients to “meld”
It is my preference to only make enough for one meal, but it does store in refrigerator for at least a week so you can increase volume and make ahead.
1.5 Tbl St. Dalfour Orange Marmalade Fruit Spread1
1.0 Tbl Maggi’s Seasoning (replaces Soy) 2
1 clove Garlic (no fresh on hand?
Sub: 1/2 tsp Spice World3 Squeezable Organic Minced Garlic
1/2 tsp Spice World Squeezable Minced Ginger
OPTIONAL –
1/2 tsp Honey (More sweetness for less “sugar”)
1 Tbl Fresh or 1 tsp Dried Atlantic Spice Orange Peel
—– Does intensify orange flavor, or, an additional tsp of marmalade will get you there too.
Mix all ingredients together with a wisk until completely incorporated
To Serve:
TRADITIONAL: Place in a bowl and toss the crsipy protein, serve over rice (Thai Jasmine using Orange Juice instead of Water is our fav or if you must Riced Cauliflower – won’t happen in our house except for ONE particular red head is visiting)
OPTIONAL DIP Water or Orange Juice .5 tsp at a time until a consistency you like for a dipping sauce.
Most of the time I get mine from Food Lion or Safeway via their delivery services. still a better price than Wal-Mart or Amazon “most of the time.
Again with emphasis – Neither Amazon or Wal-Mart offer the best prices for ANY of these ingredients.
Since, unopened the St Dalfour, Maggi’s and Spice World Squeezes have an excellent Pantry shelf life, I watch for sales and “stock up” as the budget allows. Of course, once opened into the refrigerator they go.
The Bread Lover’s Bread Machine Cookbook – By Beth Hensperger is useful for ALL who enjoy bread baking – not just machine users. It answers about 90 percent of all questions ever asked – even some that are more or less machine specific
If you are new to Bread Machines (even those otherwise experienced in bread baking) you will benefit through taking the time at least read the Orientation section.
I came across this direct link to download KBS listing on Amazon to download directly But is has since changed – it was in the Product Information and referred to it as an “Application Guide”. I have used this book with 1/2 doz different machines since it publication and never had a recipe fail IF I FOLLOWED THE DIRECTIONS of both the Machine Order of adding Ingredients and the recipe.
Or, you purchase a hard copy – (sometimes there are often deal on used copies) thru my Affiliate Link, or download the PDF thru your Kindle Unlimited Link You can also use the links below to get a copy or just the ISBN to search for this book in your local library.
Or look thru the various KBS Amazon Listings to find a link to a “free” pdf copy of the older but still excellent general knowledge and rather dependable recipe resources. Go to the Product listing and then Scroll down until you see:
Looking forward to hearing you questions and opinions and comments about this article are welcome as always
originally posted 2023-June updated 2024-02-12 updated 2024-03-31
