So, I’ve been making comics, and doing crafts, but haven’t felt like blogging.
I’m going to try to change that.
One big change, is I’ve stopped eating wheat, and I’ve been adjusting a lot of old recipes into wheat-free versions, and learning new things too.
Here is my version of Matzo ball soup, without wheat (without regular Matzo) i.e. Gluten Free!
6 large carrots, peeled and chopped into your preferred size, or a bag of baby carrots, your choice.
1/2 cup parsley leaves
2 cloves garlic
5-6 chicken thighs (or your preferred chicken parts, with bone and skin)
1 tsp basil
1 tsp powdered ginger (or a small piece of skinned fresh, but it’s hard to fish out later, and too strong to leave in)
2 tsp salt
In a large stock pot, fill about 2/3 with water, this should be roughly 64 oz of water, perhaps a little more.
Wash all the veggies and the chicken, remove the skin of the chicken (leave the bones), and put it in the water, and turn the stove on medium high.
I don’t like celery much, so I cut the root end off and cut all the stalks in half and dump it in, except the small pieces, which I chop up finely.
Peel the onion, put it in whole, unless you like onion pieces, then chop it up.
de-stem and chop your parsley leaves and add them.
peel your garlic and chop it up
add carrots in your preferred method.
These should cook at medium high for about 30 minutes, in the meantime..
Put the chicken skins in a pan and fry them until they are thoroughly crispy, and add a little salt. When cool, break into small pieces, and don’t throw out the chicken fat yet.
2 c. almond meal
3-4 eggs (watch how well 3 mix, they need to be mushy, but firm enough to make a ball, if it’s too thick your balls will be very dense)
1 tbsp chicken fat
1 tsp salt
small pieces of chicken skins
Combine the almond meal in a bowl with the salt, then add the chicken fat and eggs, mix very well, and add the 4th egg if needed. Wet your hands with water, and they should stick to your hands less, form matzo balls. This recipe should make roughly 12-15 matzo balls about golf ball sized, and when cooked they will nearly double in size. Inside each ball, place a small piece of crispy chicken skin. (The skin provides a LOT of flavor, and need not be bigger than a green pea).
Discard the rest of the chicken skin and fat, unless you have another purpose for it. Place matzo balls in fridge for 20 minutes.
When the soup has been cooking 30 minutes, turn heat down to a simmer, cook for 15 more minutes, then remove the chicken, carrots, celery and onion (also ginger, if you used real ginger). On a plate or in a bowl, cool vegetables. De-bone chicken and cut into pieces. Turn heat back up to medium high on the soup, and add matzo balls.
Matzo Balls should boil in the soup for 30-40 minutes, or until they start popping to the surface, although you may need to cut one and see if the middle is cooked.
When they are done, put the carrots and chicken back in the soup (and the amount of celery and onion you wish, I usually discard most of them). Cook the soup with all ingredients for another 10 minutes and then you’re done! Enjoy!
Now, the comic has it’s own proper domain!
I’m so excited, I got some advertising and actually have gotten a LOT of viewers. I wonder if this means it’s good? Or…if the ad was just intriguing enough to get people to click.
Well, I’d love to get some feedback, let me know what you think =)
Also, who thinks this would be a fun T-shirt? https://thepurplepepper.wordpress.com/2011/05/18/the-fdr-x-wing I might do another design and get that printed. Any interest in availability?
Post #3 on poaching purple peppers
This works best if you get very thin asparagus
Clean the asparagus, snap the ends off, it breaks where it breaks, and that’s the best place for it to break, you don’t want rubbery or tough bits.
Drizzle and coat with olive oil, then sprinkle on your seasonings. You can also add balsamic vinegar or lemon juice if you like, but I like it as is.
Bake at 365F for 30 minutes, or until tender.
I was asked recently for some of my recipes, so I thought I would post a few here for the culinary curious minds. Post #1:
Chicken Matzohball Soup
1 bunch celery
1 normal sized bag of regular carrots (or 2 16 oz bags baby carrots if you really don’t want to peel them)
Parsley (you’re only going to use half a bunch, so think of another use for the rest of it)
Chicken (6 thighs is usually good, yes, you need the skins)
1 tbsp salt (more or less depending on how salty you like it, I opt for slightly less myself)
1 tsp pepper
1 tsp ginger
1 tsp garlic powder (or, two cloves garlic, chopped, fresh is recommended, and there’s another optional thing to do with it**)
Several dashes basil
Several (but fewer) dashes oregano
8 cups water
4 cups chicken broth (although you can just do 12 cups water, it’s nicer to start with chicken broth)
Two “sleeves” of saltines (you can use matzoh..but it’s a bit easier to use saltines, 1 box matzoh should do it otherwise)
4-5 eggs (4 should do it, but if it isn’t sticking together when you’ve mixed it, )
*Start heating the water/chicken broth in large pot on medium.
*Chop celery leaves off, throw them in
*Trim brown bits and ends off celery, put clean stalks in.
*Remove all stems from parsley, chop up leaves and cast them into the water.
*Remove outer layers of onion, chop off roots and put in whole. (Unless you loooove onion, which I do not. If you do, chop up onion)
*Peel and cut up carrots into 2-3″ lengths, put ’em in (or the baby carrots.)
*Clean chicken, remove skins and set aside, bones can be left in for now, toss in soup!
*Start dashing in seasons and mixing–chop up garlic if using fresh
–you need a large bowl for the next bit–
Get a frying pan start frying the chicken skins, they should be crispy when done, set aside
**you may also chop up some garlic and add it to the chicken skin frying process
*In a large bowl, crush saltines (or matzoh) into a sandy consistency (I like mine a little lumpy still)
*Beat up 4 eggs , make sure to insult them thoroughly, mix them into the saltines/matzoh
*add 1 tsp salt
*add 3 tbsp of the simmering chicken broth/soup
*add a little of the schmaltz from the frying pan (chicken fat)
*(keeping the skins for this is optional, but you do need some of the chicken fat, do what you like with the skins otherwise) Break chicken skins into small pieces (you probably won’t use all of these) don’t use chewy bits, just crunchy and place some pieces of them and some of the garlic pieces into a lump of the matzoh/saltine mixture as you roll it into a ball –this should make 12-14 matzoh balls, they only need to be a little under 2″ in diameter
Put matzohballs on plate and let sit in fridge for 30 minutes. At this point the soup should have been simmering for about 30 minutes, in another 20 minutes the chicken should be thoroughly cooked, check–when it IS…remove chicken from soup, de-bone and set aside in a bowl.
*Remove onion and throw away (unless you love onion, then leave it in)
*Remove all large pieces of celery, chop one or two to put back in later.
*The matzohballs should have been sitting in the cold for 30 minutes at this point, so put them in the soup, raise temperature to a boil, and cover.
Check every 15 minutes or so, and turn over matzohballs, they should be thoroughly cooked in about 30 minutes, but cut one open and check, if the inside is chewy-looking, or a different color in the middle, they’re not done.
Well…I haven’t been updating my projects because I haven’t been doing many projects.
Lookit the holes my landlord put in the ceiling!
He was trying to locate the leak, but, it’s a sneaky leak that we now think is the toilet rather than the sink. My couch has been leaked upon, and I’m looking for a new one.
So, that’s the short version, and hopefully I’ll have FUN stuff to update with soon! yayy