- 1.5 cups cooked chickpeas
- drizzle olive oil
- pinch of salt
References:
References:
https://www.recipetineats.com/gyoza-japanese-dumplings-potstickers/
Combine for 20 minutes to wilt the cabbage:
1 lb (450g to 500g) lean ground pork
300g shrimp
3 cloves garlic (about 24 g)
3/4 inch piece of ginger (about 12g)
5 green onions (about 50g)
3 tbsp light soy sauce
1.5 tbsp sesame oil
2 packages wonton wrappers
This started out based on the recipe from Jamie Oliver's "jamie's kitchen", but:
- I add lean ground pork
- increase amount of sesame oil and soy sauce because of the pork
- lightly fry the garlic, ginger, and green onions before adding to the meat mixture to make then taste milder
This cake doesn't need chocolate or cocoa powder, but it wants crushed pineapples which I don't have on-hand. Greek yogurt can be used instead of cottage cheese.
https://fountainavenuekitchen.com/sheilas-beet-cake/
Wet ingredients:
Briefly process pineapple and beet in food processor, and prepare wet ingredients in a bowl
Dry ingredients:
Mix dry ingredients in their own bowl.
Preheat oven to 350F. Prepare a 9" cake pan (grease and dusted with flour).
Mix wet and dry, then dump into cake pan. Bake for 35 minutes at 350F
Maybe this one if you don't care whether the cake is red when finished:
https://butternutbakeryblog.com/natural-red-velvet-cake/
Ingredients, makes 6 bowls
Instructions - prep (several hours prior)
Chicken:
https://tasteasianfood.com/lo-mai-gai/
Updates:
- After making poolish for pizza several times now, 3 tsp of active dry yeast seems like a lot if you are not in a rush. The flavor of bread develops better with a longer rise time, so why not use as little yeast as possible and let it do its thing? If worried about the other ingredients (yogurt, banana) going bad, refrigerate the dough and plan on a 10+ hour rise?
- 14 October 2024: trying it with 2 tsp of active dry yeast, but still rising at room temperature. Update: it was fine.
- 20 October 2024: trying it with 1/2 tsp active dry yeast, and letting it rise at room temperature. Update: this wasn't great. The dough was too "wet" and I kept adding flour to compensate. The baked bread was too dense, not great eating.
- 11 Jan 2025: pizza flour instead of all-purpose, 3 tsp of instant yeast, and 1 banana from the freezer, defrosted. The dough came away from the sides of the mixing bowl within minutes, so I kneaded it by hand for 10 minutes or so. Then back into the mixer to mix with 1 tsp light olive oil before letting rise in ceramic bowl with metal pot lid on top.
Rescue notes
- if the dough is very sticky after the first rising, throw it back into a mixer and add more flour using the dough hook to knead it. When it can be handled, do the jelly-roll thing with the sugar and cinnamon. Flour is food, so the dough might benefit from a longer second rising time.
Original source:
https://www.bluebonnetbaker.com/banana-yeast-bread/