From looking at the ingredients by fat/sugar/calorie ratios on Trader Joe's products, especially coconut milk, they do dilute their products a lot. I suspect that their soy sauce, now priced in this area at $3/bottle is just half soy sauce watered down by vinegar (news to me too!) and water. I swear I did not notice the vinegar on the ingredients list of Trader Joe's soy sauce until recently. And then, I ran out of it.
Which brings me to wonder if I could recreate the ingredient ratio based on per tablespoon sodium and calories. This is a ratio that I have refilled the TJ bottle with:
1 c Kikoman gluten-free tamari soy sauce (that's right, no wheat)
1/4 c Marukan rice vinegar (at 0 calories and 0 sodium, it's all flavor)
3/4 c filtered water
Shake it all together in the bottle. I have no idea if these liquids separate at all, e.g., if one is heavier than another. Seems to taste ok. A little watered down in appearance; but that's to be expected since wheat (gluten) is really a thickener in soy sauce.
Makes 2 cups.
Double Chocolate Chip Cookies
As I ponder the grammar of the recipe's title, I had other notions about this recipe; which, if you look around on the Net seems to be someone's copycat rendition of a Subway's chocolate chip cookie of the same name. These are much smaller than what you can get at a Subway's and probably not much cheaper by ingredients either. These are soft and sweet and would pair well with ice cream or a glass of cold milk.
Makes: 3 dozen
Ingredients
2 c all purpose flour
2/3 c unsweetened cocoa powder
1/3 c unbleached granulated sugar
1 c brown sugar, packed
1 c unsalted butter, softened
2 eggs, room temperature
2 tsp vanilla extract
6 oz (by weight) white chocolate chips
6 oz (by weight) semi-sweet chocolate chips
1 tsp baking soda
1/4 tsp sea salt
Directions
Preheat oven to 350 F
1. In a small bowl, beat together butter and vanilla extract. Mix in eggs, one at a time.
2. In a separate, larger bowl: sift together flour, granulated sugar, brown sugar, cocoa powder, baking soda and salt.
3. Stir in butter mixture into dry mixture.
4. Fold in white and semi-sweet chocolate chips.
5. Drop by rounded tablespoons onto a Silpat-lined or parchment-covered baking tray.
6. Bake for 10 minutes. Cool on rack. Unleash your inner cookie monster.
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| TheFoodening Blog: Double Chocolate Chip Cookies |
Ingredients
2 c all purpose flour
2/3 c unsweetened cocoa powder
1/3 c unbleached granulated sugar
1 c brown sugar, packed
1 c unsalted butter, softened
2 eggs, room temperature
2 tsp vanilla extract
6 oz (by weight) white chocolate chips
6 oz (by weight) semi-sweet chocolate chips
1 tsp baking soda
1/4 tsp sea salt
Directions
Preheat oven to 350 F
1. In a small bowl, beat together butter and vanilla extract. Mix in eggs, one at a time.
2. In a separate, larger bowl: sift together flour, granulated sugar, brown sugar, cocoa powder, baking soda and salt.
3. Stir in butter mixture into dry mixture.
4. Fold in white and semi-sweet chocolate chips.
5. Drop by rounded tablespoons onto a Silpat-lined or parchment-covered baking tray.
6. Bake for 10 minutes. Cool on rack. Unleash your inner cookie monster.
Gluten-Free Vegan "Oyster" Sauce
Cooks Illustrated would have you believe that oyster-flavored sauce is "a rich, concentrated mixture of oyster extractives, soy sauce, brine and assorted seasonings. The brown sauce is thick, salty, and strong." But it doesn't have to be that way when rehydrated shitake mushrooms offer a similar depth of taste and umami. Oyster sauce is typically sweet and savory, and is a popular brown sauce in many Asian recipes.
This seems to be a roundabout way to make a condiment where my next recipe project only calls for a tablespoon of it; but I have all the ingredients on hand and I wasn't about to shell out $5 for a jar of questionable contents.
Also, while 1 cup of water is sufficient to rehydrate 1 oz of dried shitake mushrooms, there was less than 1/3 cup of soaking liquid leftover. I had to fill the balance of liquid with filtered water. A toasted sesame oil will have a slightly nuttier flavor than sesame oil. This recipe ratio comes from the Clean Dish.
Makes: 1.5 cups
Ingredients
1 oz dried shitake mushrooms, rehydrated and sliced
2 tbsp sesame oil
1/2 tsp fresh ginger, peeled and minced
2 tbsp gluten-free tamari soy sauce
1/2 tsp organic maple syrup
1 c mushroom dashi (the water the mushrooms rehydrated in)
Directions
1. In a sauté pan, fry sesame oil, ginger and mushrooms together until fragrant, about 4 minutes, stirring frequently.
2. Remove from heat. Combine mushrooms and mushroom dashi (can add water if liquid is not enough) in a food processor and purée until smooth.
3. Return purée to sauté pan and simmer over low-medium heat for 5 minutes, stirring frequenlty.
4. Remove from heat and pour into a clean glass jar. Cover and refrigerate until ready to use.
This seems to be a roundabout way to make a condiment where my next recipe project only calls for a tablespoon of it; but I have all the ingredients on hand and I wasn't about to shell out $5 for a jar of questionable contents.
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| The Foodening Blog: Gluten Free Vegan "Oyster" Sauce |
Makes: 1.5 cups
Ingredients
1 oz dried shitake mushrooms, rehydrated and sliced
2 tbsp sesame oil
1/2 tsp fresh ginger, peeled and minced
2 tbsp gluten-free tamari soy sauce
1/2 tsp organic maple syrup
1 c mushroom dashi (the water the mushrooms rehydrated in)
Directions
1. In a sauté pan, fry sesame oil, ginger and mushrooms together until fragrant, about 4 minutes, stirring frequently.
2. Remove from heat. Combine mushrooms and mushroom dashi (can add water if liquid is not enough) in a food processor and purée until smooth.
3. Return purée to sauté pan and simmer over low-medium heat for 5 minutes, stirring frequenlty.
4. Remove from heat and pour into a clean glass jar. Cover and refrigerate until ready to use.
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| The Foodening Blog: Ready to use "oyster" sauce |
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