Miso is one of the most versatile ingredients to work with in vegetarian cuisine -- it can be used as a marinade, dressing, in side sauces or most commonly, as a soup base. This is a fantastic dish that only takes about 15 minutes to make, and can be used either as a light starter or an easy main course if you want something nutritious and comforting. The miso paste can be adjusted depending on your taste, and the vegetables can be switched around to your liking. This is how I was taught to make it, and very similar to what I've had in most Japanese restaurants.
The zucchini can be left out completely, but I just love the soba-like effect of spiralized zucchini noodles in this particular soup. It adds a nice texture on top of the nutritional punch it packs.
You will need:
1/4 cup miso paste
1/3 cup warm water
4 cups water
2 tbsp tamari sauce
1 scallion, sliced
1 handful sliced white or Cremini mushrooms (about 3-4 whole mushrooms)
1 small zucchini, spiralized
4 oz tofu, cubed
2 tbsp olive oil
In a small bowl, whisk together the miso paste and warm water. Set aside.
In a medium sized saucepan, heat the olive oil, scallions, tofu, and mushrooms over medium heat. Sautee them all together until the mixture becomes fragrant and the tofu begins to brown on more than one side. Add the water and tamari sauce and bring to a strong simmer, then add the zucchini noodles. Cook until the zucchini is at the desired texture -- 4-5 minutes if you want more crisp noodles, 7-8 for softer noodles. Once you've gotten the zucchini cooked, immediately remove the saucepan from the heat and allow to cool for a few minutes. Thoroughly stir and add the miso paste while the soup is still hot but not simmering. Serve immediately.
Sunday, July 10, 2016
Sunday, February 14, 2016
Vegetarian Spaghetti Carbonara
I love spaghetti carbonara. However, it's basically the opposite of vegetarian. I've found a way to replicate it, though. Some people don't like to add cream to their carbonara, so omit that if it's not your jam. Otherwise, carry on.
You will need:
1 pack vegetarian bacon
1/4 cup cream
2 egg yolks
1/2 cup shredded parmesan
4 cups cooked spaghetti (do this last since you'll need it piping hot)
1/2 tsp minced garlic
salt and pepper to taste
I like to cook vegetarian bacon in a skillet with olive oil, it crisps it up nicely. Cut it into small pieces and cook it with the garlic. Once it's crispy, take it off the heat and set aside.
Whisk the yolks and cream together, and as soon as you drain the spaghetti, add it to the piping hot pasta. Toss it thoroughly, adding the salt, pepper, parmesan, and cooked bacon and garlic as you go. After a few minutes it should be ready to serve!
I'm a bit wary of recipes that call for raw eggs, so I try to get them from pasture-raised chickens whenever I can. The brighter the yolk, the better the end result is going to look. If you can't do raw eggs, baking the pasta after everything is mixed for a few minutes will cook them thoroughly without sacrificing too much texture. It's creamier with the raw yolks, but it'll still be delicious if it's baked after.
You will need:
1 pack vegetarian bacon
1/4 cup cream
2 egg yolks
1/2 cup shredded parmesan
4 cups cooked spaghetti (do this last since you'll need it piping hot)
1/2 tsp minced garlic
salt and pepper to taste
I like to cook vegetarian bacon in a skillet with olive oil, it crisps it up nicely. Cut it into small pieces and cook it with the garlic. Once it's crispy, take it off the heat and set aside.
Whisk the yolks and cream together, and as soon as you drain the spaghetti, add it to the piping hot pasta. Toss it thoroughly, adding the salt, pepper, parmesan, and cooked bacon and garlic as you go. After a few minutes it should be ready to serve!
I'm a bit wary of recipes that call for raw eggs, so I try to get them from pasture-raised chickens whenever I can. The brighter the yolk, the better the end result is going to look. If you can't do raw eggs, baking the pasta after everything is mixed for a few minutes will cook them thoroughly without sacrificing too much texture. It's creamier with the raw yolks, but it'll still be delicious if it's baked after.
Roasted Butternut Cream Chowder
This is a recipe that just never fails. It's seasonal, relatively cheap to make, and I have yet to find someone who doesn't adore it. Feel free to adjust the seasoning as you see fit; smoked paprika can add a lot of heat to an otherwise mellow comfort food, so you do you. Since one butternut squash makes a lot of puree, I'm posting the version that uses all of the puree. Feel free to halve it if you don't intend on using the whole squash, or freeze some for another day.
You will need:
1 small to medium butternut squash; I try to find the smallest of the bunch, something that will yield around 3 cups of puree is ideal
8 oz light cream
4 oz chevre
1/4 tsp smoked paprika
1/3 cup crushed cashews
1 tbsp fresh sage, chopped
a few sprigs of rosemary
1/3 cup chopped white onion
1 tbsp butter
6 cups vegetable or chicken broth
salt to taste
turmeric for color
You've got to roast a squash to do this right. Halve it, scoop out the seeds, and place it cut side down in a roasting pan. Fill it with about half an inch of salted water. Preheat the oven to 350, and let it bake for 60-90 minutes. Some people roast at 400 for a much shorter time, but I prefer the longer method -- you get a more tender, sweet result. Let the halves cool completely before scooping out the puree.
After that, it's pretty simple. Using a large soup pot, throw in the onion and butter and let them cook until the onion begins to brown. Add your 3-4 cups of squash puree and the broth of your choice. Whisk it together over medium heat until it's more or less uniform. Add the paprika, cashews, herbs and chevre, and simmer on medium-low. Check it about every 5-10 minutes and give it a nice whisk each time. After around 15 minutes, add the cream and turmeric and whisk, whisk, whisk. Some people like to use an immersion blender for this, it does yield a creamier result. Taste it and add however much salt you need.
I've found that keeping this on very low heat for some more time brings out the flavor more, but it can be served immediately as well.
You will need:
1 small to medium butternut squash; I try to find the smallest of the bunch, something that will yield around 3 cups of puree is ideal
8 oz light cream
4 oz chevre
1/4 tsp smoked paprika
1/3 cup crushed cashews
1 tbsp fresh sage, chopped
a few sprigs of rosemary
1/3 cup chopped white onion
1 tbsp butter
6 cups vegetable or chicken broth
salt to taste
turmeric for color
You've got to roast a squash to do this right. Halve it, scoop out the seeds, and place it cut side down in a roasting pan. Fill it with about half an inch of salted water. Preheat the oven to 350, and let it bake for 60-90 minutes. Some people roast at 400 for a much shorter time, but I prefer the longer method -- you get a more tender, sweet result. Let the halves cool completely before scooping out the puree.
After that, it's pretty simple. Using a large soup pot, throw in the onion and butter and let them cook until the onion begins to brown. Add your 3-4 cups of squash puree and the broth of your choice. Whisk it together over medium heat until it's more or less uniform. Add the paprika, cashews, herbs and chevre, and simmer on medium-low. Check it about every 5-10 minutes and give it a nice whisk each time. After around 15 minutes, add the cream and turmeric and whisk, whisk, whisk. Some people like to use an immersion blender for this, it does yield a creamier result. Taste it and add however much salt you need.
I've found that keeping this on very low heat for some more time brings out the flavor more, but it can be served immediately as well.
Saturday, December 5, 2015
Give Peas a Chance: A Guide to Meat Substitutes
It's easy to become accustomed to doing things a certain way -- soups are made with chicken broth, gravy is made with beef or poultry stock, chili has ground beef -- that it's easy to go-to the traditional meaty bases of so many dishes. Meat can be an incredible flavoring agent, and certain cuts are definitely worth tasting every now and then if you enjoy them, but replacing everyday meals with vegetarian alternatives can make a huge difference both in your wallet and in your general health. Here's a quick guide to which substitutes work best.
Soy meat substitutes -- This is probably the easiest. There are frozen ground beef substitutes, veggie burgers, and chicken patties available in nearly every grocery store that mimic the real thing so well you might never notice. But they tend to be higher in sodium, so just don't rely on meat substitutes too often.
As for more natural alternatives, tempeh is my personal favorite. It's quite versatile and there are different varieties available, usually various combinations of soy and whole grains. It's a block that's been fermented, so it has a mild nutty flavor and firm texture similar to lean ground beef. Crumble it into a stir fry, grill into patties whole, or cube it and marinate for a kebob, it can fill in with aplomb on most dishes.
Tofu -- Tofu is polarizing. People either love it or hate it, although most have only tried it a few times at best. There are different varieties, the most common are silken and regular tofu. Silken tofu is better for using in smoothies or baked goods and has a slippery feel, while regular tofu is more rough and granular but makes for a much better addition to savory dishes.
Silken tofu is best blended into other things, like aforementioned smoothies. It's often used in place of eggs in baked goods, and can be similarly scrambled like eggs for a breakfast dish.
Regular tofu is more appropriate for stir fries, salads, and other dishes where it's kept in larger pieces. It absorbs marinades and sauce flavors much better than silken tofu and retains its shape more. However, it can be slower to cook. To mimic the Chinese restaurant experience, cut your tofu into pieces the night before and freeze them in a ziploc. Fry the frozen pieces, being careful of any splattering from oil, and you'll have that signature chewy, delicious texture.
Nuts -- These can impart good fats along with protein in many dishes, they can be toasted or added raw. Crushed cashews are fantastic for thickening up sauces and soups, especially curries.
As for being a meat substitute, these are best used either as a topping or well blended with whole grains. They can add new dimensions to everything from casseroles to stir fries, just be careful not to overcook them.
Beans -- Similar to nuts, these are best used as an addition or filler to dishes with other flavorful agents. They're more versatile than nuts because they can be heated on a higher temperature for a longer time, although anything will burn if you really put your mind to it.
Some people prefer to use them whole, others like a refried or crushed version. For dishes like black bean burgers, crushed is best, but in soups, casseroles, or enchiladas, either whole or refried can work. Refried has a deceiving name, but it does not require a lot of extra fat to taste good.
Chickpeas -- These are extremely versatile, being used in batters to pizza crusts to salad toppings. They do well being marinated, pureed into hummus and batter, baked alongside other vegetables and absorbing their flavor, being a high protein topping to a salad, the list goes on. They do contain carbs, as do most things in life, but the fiber and protein of whole chickpeas offsets it in moderation.
Wild Rice -- This is one of my favorite additions to vegetarian soups, because it thickens and adds texture without being intrusive. It's not low carb, but it has enough protein to justify itself in moderate doses. I use it to thicken soups, and it's especially divine in chili. It can also be used with balsamic dressing and/or olive oil with herbs, fresh chopped vegetables, garlic, and brined cheeses like feta to make a portable cold salad. This also applies to whole grains like farro and quinoa.
Polenta -- Also not a member of the non low-carb family, but it's similar to pasta. I like it in breakfast hash in place of potatoes.
Seitan -- This is pure gluten. Yes, evil gluten! It's stretchier and spongier, so this works well sliced into thinner pieces and treated like stewed barbeque, or used in place of steak or shredded chicken and beef in tacos. It can hold onto a lot of flavor, it's best combined with vegetables or other sources of protein due to the texture. However, its ability to absorb sauces and marinades make it more versatile than meets the eye!
Soy meat substitutes -- This is probably the easiest. There are frozen ground beef substitutes, veggie burgers, and chicken patties available in nearly every grocery store that mimic the real thing so well you might never notice. But they tend to be higher in sodium, so just don't rely on meat substitutes too often.
As for more natural alternatives, tempeh is my personal favorite. It's quite versatile and there are different varieties available, usually various combinations of soy and whole grains. It's a block that's been fermented, so it has a mild nutty flavor and firm texture similar to lean ground beef. Crumble it into a stir fry, grill into patties whole, or cube it and marinate for a kebob, it can fill in with aplomb on most dishes.
Tofu -- Tofu is polarizing. People either love it or hate it, although most have only tried it a few times at best. There are different varieties, the most common are silken and regular tofu. Silken tofu is better for using in smoothies or baked goods and has a slippery feel, while regular tofu is more rough and granular but makes for a much better addition to savory dishes.
Silken tofu is best blended into other things, like aforementioned smoothies. It's often used in place of eggs in baked goods, and can be similarly scrambled like eggs for a breakfast dish.
Regular tofu is more appropriate for stir fries, salads, and other dishes where it's kept in larger pieces. It absorbs marinades and sauce flavors much better than silken tofu and retains its shape more. However, it can be slower to cook. To mimic the Chinese restaurant experience, cut your tofu into pieces the night before and freeze them in a ziploc. Fry the frozen pieces, being careful of any splattering from oil, and you'll have that signature chewy, delicious texture.
Nuts -- These can impart good fats along with protein in many dishes, they can be toasted or added raw. Crushed cashews are fantastic for thickening up sauces and soups, especially curries.
As for being a meat substitute, these are best used either as a topping or well blended with whole grains. They can add new dimensions to everything from casseroles to stir fries, just be careful not to overcook them.
Beans -- Similar to nuts, these are best used as an addition or filler to dishes with other flavorful agents. They're more versatile than nuts because they can be heated on a higher temperature for a longer time, although anything will burn if you really put your mind to it.
Some people prefer to use them whole, others like a refried or crushed version. For dishes like black bean burgers, crushed is best, but in soups, casseroles, or enchiladas, either whole or refried can work. Refried has a deceiving name, but it does not require a lot of extra fat to taste good.
Chickpeas -- These are extremely versatile, being used in batters to pizza crusts to salad toppings. They do well being marinated, pureed into hummus and batter, baked alongside other vegetables and absorbing their flavor, being a high protein topping to a salad, the list goes on. They do contain carbs, as do most things in life, but the fiber and protein of whole chickpeas offsets it in moderation.
Wild Rice -- This is one of my favorite additions to vegetarian soups, because it thickens and adds texture without being intrusive. It's not low carb, but it has enough protein to justify itself in moderate doses. I use it to thicken soups, and it's especially divine in chili. It can also be used with balsamic dressing and/or olive oil with herbs, fresh chopped vegetables, garlic, and brined cheeses like feta to make a portable cold salad. This also applies to whole grains like farro and quinoa.
Polenta -- Also not a member of the non low-carb family, but it's similar to pasta. I like it in breakfast hash in place of potatoes.
Seitan -- This is pure gluten. Yes, evil gluten! It's stretchier and spongier, so this works well sliced into thinner pieces and treated like stewed barbeque, or used in place of steak or shredded chicken and beef in tacos. It can hold onto a lot of flavor, it's best combined with vegetables or other sources of protein due to the texture. However, its ability to absorb sauces and marinades make it more versatile than meets the eye!
Thursday, March 5, 2015
Quick Mexican Pizza
Sometimes you find that you have several things to use up in a short time frame, and that's exactly what happened here -- I had a small avocado that needed to be used that day, some leftover bacon bits, and some shredded West Indies chicken breast. I was thinking of baked potatoes but wound up coming up with this much lower carb version. Forgive the poor lighting, but it's delicious just to look at.
You can vary the amounts of each ingredient to suit what you have on hand as long as you maintain a balance; the tortilla will be thin and crispy, so sometimes minimalist is best. You will need:
1 large tortilla
2-3 tbsp enchilada sauce
1/2 cup shredded monterrey jack cheese
2 tbsp finely diced red onion
3 oz precooked white meat chicken, cut into cubes or shredded
1 small avocado or 1/2 large avocado, diced
homemade bacon bits to taste
Preheat the oven to 450 degrees and put the tortilla on a nonstick cookie sheet. Add the enchilada sauce, cheese, chicken, and bacon bits, and turn the heat down to 420 once you put the tortilla in. Let it bake for 5-6 minutes or until the edges are becoming brown and the cheese is melted. When it's hot, add the diced avocado and red onion. Cut into triangles and serve with salsa or sour cream.
You can vary the amounts of each ingredient to suit what you have on hand as long as you maintain a balance; the tortilla will be thin and crispy, so sometimes minimalist is best. You will need:
1 large tortilla
2-3 tbsp enchilada sauce
1/2 cup shredded monterrey jack cheese
2 tbsp finely diced red onion
3 oz precooked white meat chicken, cut into cubes or shredded
1 small avocado or 1/2 large avocado, diced
homemade bacon bits to taste
Preheat the oven to 450 degrees and put the tortilla on a nonstick cookie sheet. Add the enchilada sauce, cheese, chicken, and bacon bits, and turn the heat down to 420 once you put the tortilla in. Let it bake for 5-6 minutes or until the edges are becoming brown and the cheese is melted. When it's hot, add the diced avocado and red onion. Cut into triangles and serve with salsa or sour cream.
Thursday, January 22, 2015
How To: Making Paneer Cheese
Paneer is a fresh cheese often used in vegetarian Indian dishes, especially in the Punjabi region up into Nepal. It's vegetarian because it requires no rennet, only minimally processed milk and an acid. Once you get the hang of it, it's easy to make at home if you have a supply of raw or minimally pasteurized milk. I prefer the raw, as do most cheesemakers, but it's not available commercially in all places. Some Indian and Pakistani markets sell paneer that's either imported or made in house, and other fresh non-melting cheeses like leijpajuusto can be used, so you don't have to make it every time you want some palak or shahi paneer. But it does help. Wrapped in cheesecloth in plastic or a ziploc bag, this is best used fresh or within 2-3 days of making it.
About buying proper milk -- you want to stay away from ultra high pasteurized products, and find the closest thing to raw as possible. If the expiration date is within a week, and the milk is not old, you've found what you need. UHP milk will leave you with a soupy mess that, at best, can be turned into makeshift ricotta.
What you need:
1/2 gallon raw or minimally pasteurized milk
1/3 cup lemon juice mixed with 1/4 cup water OR 3 tsp citric acid dissolved in 1/2 cup of water
a colander or strainer
a large square of single layer cheesecloth, apx "18x18
a bowl of ice water
kosher salt
Start by lining the colander or strainer with cheesecloth and placing it over a large pan or bowl, assuming you want to keep the whey. Bring the milk to boil on the stovetop, constantly stirring so the bottom doesn't burn. After around 15-20 minutes of this the milk should start to "rise" -- watch carefully for this. Pour the lemon juice or citric acid into the mixture and stir gently, taking the pot off the heat. You should have sizeable curds, like very liquidy American cottage cheese. If the curds are small and not sticking to each other, add more lemon juice or citric acid. It's always better to keep more acid on hand than you need when making cheeses like this to aid in coagulation. Pour it out of the pot through the cheesecloth lined strainer and allow as much whey as possible to filter through, and give it about five minutes to settle in. Use this time to get your pot and stirring spoon cleaned or soaking, those leftover curds stick when they dry!
Tie each corner of the cheesecloth together and lift the strained curds up. I prefer to hang the cheesecloth over the sink for another ten minutes or so to let the curds come together while they're still quite hot; they shouldn't be sticking too hard to the cheesecloth. Once they've cooled for a few minutes, twist the top of the cheesecloth tightly so it coils into itself and you're left with a rounded, covered soft ball. Place it between two towels and put something heavy on top, like a ceramic plate or bottle of water, for at least 30 minutes. The longer you allow it to press, the firmer the cheese will be.
Dissolve a few tablespoons of kosher salt into the ice water, and place the pressed paneer into the cold water. Keep it in the refrigerator or somewhere cool for 1-3 hours, then remove it and pat it dry. This is when you can either slice it up and add it to a dish or put it in a ziploc bag for later use. When you're ready to use it, the cheesecloth should peel away easily without taking much (if any) curd along with it. Paneer is great to simmer in gravies and sauces because it absorbs flavors well and doesn't melt (although it can be overworked and start to crumble).
About buying proper milk -- you want to stay away from ultra high pasteurized products, and find the closest thing to raw as possible. If the expiration date is within a week, and the milk is not old, you've found what you need. UHP milk will leave you with a soupy mess that, at best, can be turned into makeshift ricotta.
What you need:
1/2 gallon raw or minimally pasteurized milk
1/3 cup lemon juice mixed with 1/4 cup water OR 3 tsp citric acid dissolved in 1/2 cup of water
a colander or strainer
a large square of single layer cheesecloth, apx "18x18
a bowl of ice water
kosher salt
Start by lining the colander or strainer with cheesecloth and placing it over a large pan or bowl, assuming you want to keep the whey. Bring the milk to boil on the stovetop, constantly stirring so the bottom doesn't burn. After around 15-20 minutes of this the milk should start to "rise" -- watch carefully for this. Pour the lemon juice or citric acid into the mixture and stir gently, taking the pot off the heat. You should have sizeable curds, like very liquidy American cottage cheese. If the curds are small and not sticking to each other, add more lemon juice or citric acid. It's always better to keep more acid on hand than you need when making cheeses like this to aid in coagulation. Pour it out of the pot through the cheesecloth lined strainer and allow as much whey as possible to filter through, and give it about five minutes to settle in. Use this time to get your pot and stirring spoon cleaned or soaking, those leftover curds stick when they dry!
Tie each corner of the cheesecloth together and lift the strained curds up. I prefer to hang the cheesecloth over the sink for another ten minutes or so to let the curds come together while they're still quite hot; they shouldn't be sticking too hard to the cheesecloth. Once they've cooled for a few minutes, twist the top of the cheesecloth tightly so it coils into itself and you're left with a rounded, covered soft ball. Place it between two towels and put something heavy on top, like a ceramic plate or bottle of water, for at least 30 minutes. The longer you allow it to press, the firmer the cheese will be.
Dissolve a few tablespoons of kosher salt into the ice water, and place the pressed paneer into the cold water. Keep it in the refrigerator or somewhere cool for 1-3 hours, then remove it and pat it dry. This is when you can either slice it up and add it to a dish or put it in a ziploc bag for later use. When you're ready to use it, the cheesecloth should peel away easily without taking much (if any) curd along with it. Paneer is great to simmer in gravies and sauces because it absorbs flavors well and doesn't melt (although it can be overworked and start to crumble).
Sunday, January 4, 2015
Golden Saffron Oven Pancakes
It's the season to break into your spice cabinet to find flavor to compensate for the fresh, green variety of summer. This isn't a bad thing, though -- it can result in adding a new twist to an old favorite. This recipe can be made in any amount any number of ways (by adding pureed fruits or vegetables, mainly) as long as you stick to the formula of 1/4 cup milk, 1/4 cup flour per 1 egg.
Salted saffron can be made in a hurry if you have a mortar and pestle. Combine coarse salt with a good pinch of red saffron threads. Let the threads sit out in the open for at least 20 minutes. Then use the mortar and pestle to grind them together until you get a grainy orange mixture.
You'll need:
2 eggs
1/2 cup whole milk
1/2 cup flour
1 tsp salted saffron
1 heaping tsp ground turmeric
cream cheese, baked camembert or creme fraiche to serve alongside
Whisk together the milk and eggs, and then add the flour and spices. Mix until thoroughly blended and bright yellow and let the batter sit for 20 minutes.
Preheat the oven to 450 degrees and pour the batter into a very greased, nonstick 9 inch cake pan. Bake for 15 minutes or until slightly browned, then allow it to cool for about 10 minutes. Serve it with a soft, subtle cheese and a side of honeyed figs.
Salted saffron can be made in a hurry if you have a mortar and pestle. Combine coarse salt with a good pinch of red saffron threads. Let the threads sit out in the open for at least 20 minutes. Then use the mortar and pestle to grind them together until you get a grainy orange mixture.
You'll need:
2 eggs
1/2 cup whole milk
1/2 cup flour
1 tsp salted saffron
1 heaping tsp ground turmeric
cream cheese, baked camembert or creme fraiche to serve alongside
Whisk together the milk and eggs, and then add the flour and spices. Mix until thoroughly blended and bright yellow and let the batter sit for 20 minutes.
Preheat the oven to 450 degrees and pour the batter into a very greased, nonstick 9 inch cake pan. Bake for 15 minutes or until slightly browned, then allow it to cool for about 10 minutes. Serve it with a soft, subtle cheese and a side of honeyed figs.
Tuesday, August 12, 2014
Hot Vegetable Pancakes
These came about from an abundance of summer vegetables and herbs. This recipe makes a solid "medium" in the spiciness department, but it can be adjusted with the addition of paprika. Try this next time you want the basis of a good vegetarian meal -- this can make an excellent main dish as well as a side course or appetizer. I found that baking them resulted in a much better patty than pan frying, but they remind me more of pancakes than anything so that's the name I've gone with.
You need:
3-4 cups grated summer squash
3-4 shredded fingerling or blue potato
1/2 cup grated peppered cheese (I like The Screaming Dutchman peppered gouda)
1 egg
2-3 large cloves of garlic, chopped finely
5-6 fresh leaves of basil, also chopped finely
1 1/2 tsp sea salt
1-2 tsp hot smoked paprika (depends on how spicy you want it)
2/3 cup bread crumbs
1 tbsp olive oil
Preheat the oven to 450 F. Combine the squash, cheese, potato, egg, and garlic into a smooth mixture. Add the spices and bread crumbs and mix until sticky and uniform. Using a nonstick baking pan, grease it with the olive oil. Take small amounts and flatten into patties about "3-4 in diameter and about an inch thick. Bake at 450 F for 25-30 minutes. Serve hot with a dash of sea salt and sour cream.
You need:
3-4 cups grated summer squash
3-4 shredded fingerling or blue potato
1/2 cup grated peppered cheese (I like The Screaming Dutchman peppered gouda)
1 egg
2-3 large cloves of garlic, chopped finely
5-6 fresh leaves of basil, also chopped finely
1 1/2 tsp sea salt
1-2 tsp hot smoked paprika (depends on how spicy you want it)
2/3 cup bread crumbs
1 tbsp olive oil
Preheat the oven to 450 F. Combine the squash, cheese, potato, egg, and garlic into a smooth mixture. Add the spices and bread crumbs and mix until sticky and uniform. Using a nonstick baking pan, grease it with the olive oil. Take small amounts and flatten into patties about "3-4 in diameter and about an inch thick. Bake at 450 F for 25-30 minutes. Serve hot with a dash of sea salt and sour cream.
Saturday, August 9, 2014
Coconut Kale Stew
It's been cool and misty between bouts of rain here in the mountains. It's definitely not August weather, but at least we're reaping the benefits of the seasonal vegetables! This recipe is a hearty, healthy dish to keep warm with on a cold night and fills the kitchen with the best medley of scents -- stewing garlic, fresh greens, curry, butter, onions, the list goes on. Seeing as I use premixed curry blends most of the time this is also pretty easy and keeps well in the refrigerator. Serves 6-8 people.
20 oz light coconut milk
3 large cloves garlic or the equivalent, chopped finely
10 oz water
1 bunch of kale chopped into small pieces, about 4-5 cups loose after chopping
1 1/2 tbsp red curry powder (there are so many varieties of curry, I usually reach for my shahi paneer masala for a red curry)
1 tsp paprika
2 tsp powdered turmeric
1 cup precooked saffron rice (optional)
salt to taste
1 Italian onion, grated
1/2 lb tofu, cubed
1 bowl brine (salted) water
2 tbsp butter
Soak the tofu in the brine water for at least half an hour; remove and pat completely dry with a paper towel.
Start by cooking the kale in the mix of coconut milk, water, and chopped garlic. The kale should be cooked until tender, depending on your preference and the variety you've selected this could be 15 minutes to an hour.
Melt the butter in a saucepan over medium heat. Add the tofu, wait a few minutes and then add the grated onion. Cook until at least one side of each tofu cube is golden browned, and the onions are beginning to caramelize.
Add the spices and rice to the kale-garlic broth. Then pour the contents of the saucepan -- the onion, tofu, and butter -- into the pot. Finish by adding salt to taste. Simmer for at least 15 minutes, although a longer time at a lower temperature will yield thicker results. Serve hot with flatbread and chai tea.
20 oz light coconut milk
3 large cloves garlic or the equivalent, chopped finely
10 oz water
1 bunch of kale chopped into small pieces, about 4-5 cups loose after chopping
1 1/2 tbsp red curry powder (there are so many varieties of curry, I usually reach for my shahi paneer masala for a red curry)
1 tsp paprika
2 tsp powdered turmeric
1 cup precooked saffron rice (optional)
salt to taste
1 Italian onion, grated
1/2 lb tofu, cubed
1 bowl brine (salted) water
2 tbsp butter
Soak the tofu in the brine water for at least half an hour; remove and pat completely dry with a paper towel.
Start by cooking the kale in the mix of coconut milk, water, and chopped garlic. The kale should be cooked until tender, depending on your preference and the variety you've selected this could be 15 minutes to an hour.
Melt the butter in a saucepan over medium heat. Add the tofu, wait a few minutes and then add the grated onion. Cook until at least one side of each tofu cube is golden browned, and the onions are beginning to caramelize.
Add the spices and rice to the kale-garlic broth. Then pour the contents of the saucepan -- the onion, tofu, and butter -- into the pot. Finish by adding salt to taste. Simmer for at least 15 minutes, although a longer time at a lower temperature will yield thicker results. Serve hot with flatbread and chai tea.
Saturday, July 6, 2013
Pumpkin Brownies
Recently we had a whole lot of extended family visit and decided to hold something of a country potluck to give them a taste, literally, of how we live. These brownies have sold out in countless bake sales and are almost always a favorite. I was shocked that I hadn't already logged them here. Due to some of my family's lactose intolerance I omitted any cream cheese, but a cream cheese glaze or icing pairs wonderfully with this. Instead, I topped it with a sprinkle of confectioner's sugar and chopped pecans.
You will need:
3 eggs
1/2 cup brown sugar
1/2 cup pumpkin puree
3 tbsp butter, melted
1 tbsp baking powder
1 cup flour
1 tsp vanilla extract
1 tbsp pumpkin pie spice, or a mix of cinnamon, allspice, nutmeg and clove
Set the oven to bake at 350. Combine your moist ingredients together first, then sift the dry ones into the mix. Finish by beating the spices in well. Grease a "9x"9 baking pan and put it in the oven for 25-30 minutes. Take it out to cool and then decorate. Simple!
You will need:
3 eggs
1/2 cup brown sugar
1/2 cup pumpkin puree
3 tbsp butter, melted
1 tbsp baking powder
1 cup flour
1 tsp vanilla extract
1 tbsp pumpkin pie spice, or a mix of cinnamon, allspice, nutmeg and clove
Set the oven to bake at 350. Combine your moist ingredients together first, then sift the dry ones into the mix. Finish by beating the spices in well. Grease a "9x"9 baking pan and put it in the oven for 25-30 minutes. Take it out to cool and then decorate. Simple!
Penne No. 4
I picked this recipe up from one of my Italian colleagues when he was feeling homesick during a teaching session. We had a hell of at time finding the ingredients, but I got to perfect the recipe when I got home. This pairs especially well with baked salmon or grilled chicken on top.
You will need:
About a cup and a half of dry penne pasta
Salted water
1 lemon
1/4 tsp red chili flakes
2-4 tablespoons melted butter or olive oil
3 small or 2 large garlic cloves, chopped finely
1/3 cup sun dried tomatoes, ideally preserved in oil and chopped
1/2 cup chopped salted pistachio nuts
salt to taste
1/3 cup white cooking wine
Fresh grated parmesan cheese
Boil the pasta until it's fully done and strain, then set aside.
Take the butter or oil and put it into a large skillet over medium heat and add the garlic. Stir it around for a few minutes until it just starts to brown, then add the pasta, pepper and the juice from 1/2 to the whole lemon, depending on how tart you like it and how much you're making. I usually stick with a half. Turn the heat down just a tad, to medium-low.
Add the pistachios, tomatoes and salt after allowing the pasta to cook for about 7-10 minutes, or until sides of it are just starting to turn golden, pour in the wine. Let that cook off for about three minutes, then turn the heat off completely, stir the pasta one last time, and put a lid on the skillet. Allow the pasta to finish cooking itself for at least ten minutes.
Serve hot with parmesan cheese on top, or chicken, or fish, whatever strikes your fancy. In the summer months, fresh basil is a marvelous addition to this dish, and if you want to change it up you can substitute dried red peppers for sun dried tomatoes.
You will need:
About a cup and a half of dry penne pasta
Salted water
1 lemon
1/4 tsp red chili flakes
2-4 tablespoons melted butter or olive oil
3 small or 2 large garlic cloves, chopped finely
1/3 cup sun dried tomatoes, ideally preserved in oil and chopped
1/2 cup chopped salted pistachio nuts
salt to taste
1/3 cup white cooking wine
Fresh grated parmesan cheese
Boil the pasta until it's fully done and strain, then set aside.
Take the butter or oil and put it into a large skillet over medium heat and add the garlic. Stir it around for a few minutes until it just starts to brown, then add the pasta, pepper and the juice from 1/2 to the whole lemon, depending on how tart you like it and how much you're making. I usually stick with a half. Turn the heat down just a tad, to medium-low.
Add the pistachios, tomatoes and salt after allowing the pasta to cook for about 7-10 minutes, or until sides of it are just starting to turn golden, pour in the wine. Let that cook off for about three minutes, then turn the heat off completely, stir the pasta one last time, and put a lid on the skillet. Allow the pasta to finish cooking itself for at least ten minutes.
Serve hot with parmesan cheese on top, or chicken, or fish, whatever strikes your fancy. In the summer months, fresh basil is a marvelous addition to this dish, and if you want to change it up you can substitute dried red peppers for sun dried tomatoes.
Sunday, April 7, 2013
Spicy Vegetarian Sriracha Rolls
I made these when a craving for spring rolls just wouldn't quit and I wanted to add some punch to my regular egg roll recipe. My fiance also enjoys spicy food so I decided to utilize my big bottle of sriracha. This one is time and cleaning intensive but worth it, especially for a large group of people. This recipe serves 6-8 people.
You will need: 3 cups finely shredded cabbage
1 cup grated carrot
1 cup cooked mung bean threads or cellophane vermicelli
1 egg
1/2 lb tofu, chopped into small pieces
2 tbsp tamari or soy sauce
1/8 cup chopped scallions
1 1/2 tbsp sugar or 2 tbsp duck sauce
1-2 tbsp Sriracha, depending on how spicy you like it
1 pack egg roll wrappers vegetable oil for frying
small bowl of water for wrapping egg rolls
a greased cookie sheet or other flat nonstick surface
Start by boiling the mung bean threads until they're clear and flexible, anywhere from 5 to 10 minutes. Remove them from the water with a strainer and chop into short pieces with a knife. Set them aside.
Using salted water, boil the cabbage and carrots together for about 5 minutes. Strain and allow them to dry for a few minutes. Mix them with the chopped mung bean threads and set the mixture aside to cool for a few minutes.
Take the tamari, duck sauce, sriracha, scallions, tofu, egg and put them into the cabbage mixture. Mix until they're even and make sure the noodles don't stick together. Set the bowl near your wrapping station. Start heating the oil to medium.
Put a small amount -- a mound about the size of a golf ball -- in the center of the wrap. With one corner pointing at you and the other pointing away like a diamond, take the bottom corner and tuck it up and around the filling. Securely fold the two side corners in, making sure to seal the filling inside well. Apply a little water with your finger to the top corner of the roll and continue rolling up, using water to seal any openings. Set onto a greased surface. Rinse your hands and repeat until they're all rolled. You can find videos online of how to roll spring or egg rolls which may be more helpful than my description. Practice also makes perfect.
Fry them each until golden brown, setting them onto paper towels immediately after taking them out of the oil. Make sure to drain them well and get rid of any pockets of oil. Each roll should take about 3-5 minutes, and you can cook up to 3 at a time depending on the size of your pan. Serve with tamari, duck sauce or plum sauce. These are pretty versatile, and the egg can be omitted in vegan circumstances. Enjoy!
You will need: 3 cups finely shredded cabbage
1 cup grated carrot
1 cup cooked mung bean threads or cellophane vermicelli
1 egg
1/2 lb tofu, chopped into small pieces
2 tbsp tamari or soy sauce
1/8 cup chopped scallions
1 1/2 tbsp sugar or 2 tbsp duck sauce
1-2 tbsp Sriracha, depending on how spicy you like it
1 pack egg roll wrappers vegetable oil for frying
small bowl of water for wrapping egg rolls
a greased cookie sheet or other flat nonstick surface
Start by boiling the mung bean threads until they're clear and flexible, anywhere from 5 to 10 minutes. Remove them from the water with a strainer and chop into short pieces with a knife. Set them aside.
Using salted water, boil the cabbage and carrots together for about 5 minutes. Strain and allow them to dry for a few minutes. Mix them with the chopped mung bean threads and set the mixture aside to cool for a few minutes.
Take the tamari, duck sauce, sriracha, scallions, tofu, egg and put them into the cabbage mixture. Mix until they're even and make sure the noodles don't stick together. Set the bowl near your wrapping station. Start heating the oil to medium.
Put a small amount -- a mound about the size of a golf ball -- in the center of the wrap. With one corner pointing at you and the other pointing away like a diamond, take the bottom corner and tuck it up and around the filling. Securely fold the two side corners in, making sure to seal the filling inside well. Apply a little water with your finger to the top corner of the roll and continue rolling up, using water to seal any openings. Set onto a greased surface. Rinse your hands and repeat until they're all rolled. You can find videos online of how to roll spring or egg rolls which may be more helpful than my description. Practice also makes perfect.
Fry them each until golden brown, setting them onto paper towels immediately after taking them out of the oil. Make sure to drain them well and get rid of any pockets of oil. Each roll should take about 3-5 minutes, and you can cook up to 3 at a time depending on the size of your pan. Serve with tamari, duck sauce or plum sauce. These are pretty versatile, and the egg can be omitted in vegan circumstances. Enjoy!
Sunday, January 16, 2011
Orzo with Spinach Gouda Sauce
You may notice two cream based recipes back to back. This is because cream goes bad quickly and I had a full pint to use; needless to say I haven't just been cooking for myself. This one is a little lighter and probably simpler.
In the Amsterdam airport they have this little deli place where you can buy cheeses, meats, etc. I had euros left over and the exchange kiosk had a ridiculous commission so I decided to load up. I got several kinds of gouda, some of which I left with my parents. I used the aged goat gouda in this one and it came out wonderfully.
You will need:
Salted water
1/2 package orzo
1-2 tbsp olive oil
1/2 pint heavy cream
1 1/2 cup milk
3 cups fresh baby spinach or 2 cups frozen, already heated and drained
2 oz aged goat gouda, shredded finely
1/2 tsp red chili flakes
Salt to taste
Set the water to boil, add the orzo and olive oil and stir to prevent sticking. You'll want to cook this for 8-10 minutes.
Heat up the cream and milk over medium, add the spinach and chili flakes once hot. Cook for about 5 minutes, stirring frequently. Add the gouda and stir until melted. Taste it and determine how much salt you want to use, then use it. Turn off the heat and allow it to thicken for a few minutes.
I just mix the orzo with the sauce while it's still hot. You can garnish it with a sprig of basil if you're feeling fancy.
In the Amsterdam airport they have this little deli place where you can buy cheeses, meats, etc. I had euros left over and the exchange kiosk had a ridiculous commission so I decided to load up. I got several kinds of gouda, some of which I left with my parents. I used the aged goat gouda in this one and it came out wonderfully.
You will need:
Salted water
1/2 package orzo
1-2 tbsp olive oil
1/2 pint heavy cream
1 1/2 cup milk
3 cups fresh baby spinach or 2 cups frozen, already heated and drained
2 oz aged goat gouda, shredded finely
1/2 tsp red chili flakes
Salt to taste
Set the water to boil, add the orzo and olive oil and stir to prevent sticking. You'll want to cook this for 8-10 minutes.
Heat up the cream and milk over medium, add the spinach and chili flakes once hot. Cook for about 5 minutes, stirring frequently. Add the gouda and stir until melted. Taste it and determine how much salt you want to use, then use it. Turn off the heat and allow it to thicken for a few minutes.
I just mix the orzo with the sauce while it's still hot. You can garnish it with a sprig of basil if you're feeling fancy.
Gorgonzola Fettucine Alfredo with Seared Artichoke Hearts
This recipe is loosely based on a ridiculously overpriced dish I had at a restaurant in Helsinki. Granted, the food was good, especially the tortellini in pasta sauce. But due to some linguistic misunderstandings I wound up getting a lot more food and paying a lot more money that night. Since I've been home I've been cooking up a storm -- I hardly got to cook at all abroad since I was so busy with everything else. Anywho, this is my modification of the gorgonzola pasta dish. Be forewarned, it's quite heavy but lighter than most recipes I've found for alfredo sauce.
You will need:
1/2 lb dry Fettucine pasta
Water, salted to taste, for boiling
2 tbsp olive oil
Equivalent of 1 cup crumbled gorgonzola cheese (there are sharper and sweeter versions, I went with the sweeter one)
1/2 pint heavy cream
1 cup milk
1 tbsp butter
Salt to taste
1 cup artichoke hearts, quartered
1/4 tsp salt
1 1/2 tsp red chili flakes
1/2 tsp oregano
1 clove garlic, zested or chopped finely
2 tbsp olive oil
1/4 cup wine (if desired)
Start off by boiling the pasta, putting the olive oil in the water and stirring to prevent sticking. You'll want to cook this for 10-12 minutes, give or take.
Heat the milk and cream in a saucepan over medium heat, add the butter and gorgonzola once hot. Stir until there are few lumps and add salt. Set aside to thicken.
Take a skillet, ideally cast iron, and heat over medium-high heat. Once hot, put in the olive oil and add the salt. Use a spatula to coat the entire skillet and add the artichoke hearts and spices. After stirring to coat each piece thoroughly, add the white wine and mix quickly. Continue to cook until the sides of the hearts begin to brown and set aside.
I like to mix my sauce with the pasta but a lot of people think it's prettier to serve the sauce drizzled over it. Whatever works. Top it with the seared artichoke and serve with hot, crusty bread.
You will need:
1/2 lb dry Fettucine pasta
Water, salted to taste, for boiling
2 tbsp olive oil
Equivalent of 1 cup crumbled gorgonzola cheese (there are sharper and sweeter versions, I went with the sweeter one)
1/2 pint heavy cream
1 cup milk
1 tbsp butter
Salt to taste
1 cup artichoke hearts, quartered
1/4 tsp salt
1 1/2 tsp red chili flakes
1/2 tsp oregano
1 clove garlic, zested or chopped finely
2 tbsp olive oil
1/4 cup wine (if desired)
Start off by boiling the pasta, putting the olive oil in the water and stirring to prevent sticking. You'll want to cook this for 10-12 minutes, give or take.
Heat the milk and cream in a saucepan over medium heat, add the butter and gorgonzola once hot. Stir until there are few lumps and add salt. Set aside to thicken.
Take a skillet, ideally cast iron, and heat over medium-high heat. Once hot, put in the olive oil and add the salt. Use a spatula to coat the entire skillet and add the artichoke hearts and spices. After stirring to coat each piece thoroughly, add the white wine and mix quickly. Continue to cook until the sides of the hearts begin to brown and set aside.
I like to mix my sauce with the pasta but a lot of people think it's prettier to serve the sauce drizzled over it. Whatever works. Top it with the seared artichoke and serve with hot, crusty bread.
Saturday, January 1, 2011
Ring in the New Year with Collard Greens Soup
I'm reporting to you from Finland, so while it is evening here many of you in the States are probably just awakening from a champagne induced stupor. Here's a recipe I meant to publish awhile back but preparing to go abroad wound up eating up a lot of time. If you don't have the time or energy to do a traditional black eyed peas, greens and cornbread dinner, here's a one pot dish to keep warm with.
You will need:
I lb fresh collard greens
1 quart chicken broth
3-4 whole, uncut cloves of garlic
1 tsp red chili flakes
2 tbsp olive oil
1 bunch mung bean threads, uncooked (you could use rice noodles but I like the texture of the bean threads better, these are also known as cellophane noodles)
1/4 cup tamari or soy sauce
2/3 cup water
Rinse the collard greens well and lay them flat on a cutting board. Using a sharp knife, cut out the stem and fold in half. Roll from the bottom up and slice into segments, this will give you fine long pieces of greens. Bring the chicken broth and water to a strong simmer and throw in the garlic and greens. Cook for about 45 minutes, checking every now and then to make sure the liquid doesn't boil off. If you're running low, add a bit more chicken broth or salt water.
After 45 minutes add the oil, tamari, chili flakes and mung bean threads. Cook for about 5 more minutes and remove from the heat. Serve it hot, ideally with some crusty bread to soak up the potliquor.
You will need:
I lb fresh collard greens
1 quart chicken broth
3-4 whole, uncut cloves of garlic
1 tsp red chili flakes
2 tbsp olive oil
1 bunch mung bean threads, uncooked (you could use rice noodles but I like the texture of the bean threads better, these are also known as cellophane noodles)
1/4 cup tamari or soy sauce
2/3 cup water
Rinse the collard greens well and lay them flat on a cutting board. Using a sharp knife, cut out the stem and fold in half. Roll from the bottom up and slice into segments, this will give you fine long pieces of greens. Bring the chicken broth and water to a strong simmer and throw in the garlic and greens. Cook for about 45 minutes, checking every now and then to make sure the liquid doesn't boil off. If you're running low, add a bit more chicken broth or salt water.
After 45 minutes add the oil, tamari, chili flakes and mung bean threads. Cook for about 5 more minutes and remove from the heat. Serve it hot, ideally with some crusty bread to soak up the potliquor.
Saturday, November 6, 2010
Mexican Lasagna
No, I'm not a racist for calling it Mexican lasagna -- you can never be racist against lasagna. If I wanted to be more politically correct I could call it Enchilada Lasagna but it's more than that. It incorporates many of the staple foods of the central American region like corn, potatoes and beans; although my ingredients inevitably come out of a bag or jar, even if it's a produce bag, this is pretty much as authentic as you can get whilst striving to be fancy. There's not much Americanized about this except the fact that it's made in...gasp...a CASSEROLE DISH! I have recently realized that I could be the goddess of casseroles, but that's another entry and you probably knew that already if you've read the rest of my blog.
I wanted to make a few notes here about ingredients. Don't ever subject yourself to corn tortillas that do not resemble something made out of corn -- it should look like a big round raw corn chip rather than a stiff version of a white tortilla. The latter have no flavor, no fiber and simply are wrong, wrong, wrong. Also, I use Frontera enchilada sauce because it's the best and my attempts haven't come close. However, feel free to use any sauce you like, just keep the sugar far, far away. It amazes me how many "real" Mexican restaurants around here put sugar in their enchilada sauce. It's gross and that's why I make things like this at home instead.
Alas, the beans. I've taken a liking to dried beans, although they're much trickier to work with. They're cheap too. The night before you want to make this, take a cup of dried black beans and pick through them to remove any that are split, broken or shriveled. Sometimes there are little stones in there so be vigilant. Rinse them off then soak them in a big bowl of cold water overnight. If you don't feel like all that, use a 16 oz can of black beans rinsed well.
You will need:
1 cup dry black beans, soaked overnight OR 1 can black beans, rinsed
2 cloves of garlic, uncut
1 1/2 tbsp taco/burrito seasoning (some variation of paprika, red chili flakes, cumin, etc.)
4-5 small potatoes like fingerlings, cut into bite sized pieces
2 cups chicken or vegetable stock
1 tsp salt
12 corn tortillas
oil for frying
2 cups enchilada sauce
2 cups pepper jack cheese, shredded
3/4 cup crumbled queso fresco
Take the black beans and mix with the stock, garlic, taco seaoning, salt and potatoes. Cover and simmer over medium- low heat in a medium saucepan for about an hour -- you want the beans to retain a firmness but not be crunchy either. Keep checking on them and stirring. In the meantime, take a skillet that's slightly larger than your tortillas and heat about half an inch of oil over medium heat in it. Once it's reached the right temperature, slide the tortillas into it and allow to fry for a few seconds. This may take some practice if you've never done it before, you want to fry just enough to make them pliable, so that's usually about 5 seconds. Much more and you'll just get really stiff, crunchy tortillas and those are harder to work with. Place them on a plate and allow to cool, this can take up to half an hour.
Preheat the oven to 415. Using a casserole dish, press 2-3 of the tortillas into the bottom and sides. Pluck the cloves of garlic from the beans (or mash them up and put them back in) and put about a quarter of the beans over the tortillas. Use 1/4 cup of the queso fresco over the beans, then enough enchilada sauce to cover topped with 1/2 cup of cheese. Repeat until you're out of tortillas, you don't have to put everything in exact order or use as much cheese as I did but you do want to make sure you've got the right amount of each ingredient. Leave the queso fresco off the top layer and finish it with enchilada sauce and some of the jack cheese. Let it bake for about half an hour, but keep checking to make sure the edges aren't burning. Take it out once the top gets bubbly and slightly browned.
Allow to cool for at least 30 more minutes. It's a little less runny than regular lasagna but not by much. Some people like a dollop of sour cream on the side. This also makes for great leftovers and holds its shape pretty well.
I wanted to make a few notes here about ingredients. Don't ever subject yourself to corn tortillas that do not resemble something made out of corn -- it should look like a big round raw corn chip rather than a stiff version of a white tortilla. The latter have no flavor, no fiber and simply are wrong, wrong, wrong. Also, I use Frontera enchilada sauce because it's the best and my attempts haven't come close. However, feel free to use any sauce you like, just keep the sugar far, far away. It amazes me how many "real" Mexican restaurants around here put sugar in their enchilada sauce. It's gross and that's why I make things like this at home instead.
Alas, the beans. I've taken a liking to dried beans, although they're much trickier to work with. They're cheap too. The night before you want to make this, take a cup of dried black beans and pick through them to remove any that are split, broken or shriveled. Sometimes there are little stones in there so be vigilant. Rinse them off then soak them in a big bowl of cold water overnight. If you don't feel like all that, use a 16 oz can of black beans rinsed well.
You will need:
1 cup dry black beans, soaked overnight OR 1 can black beans, rinsed
2 cloves of garlic, uncut
1 1/2 tbsp taco/burrito seasoning (some variation of paprika, red chili flakes, cumin, etc.)
4-5 small potatoes like fingerlings, cut into bite sized pieces
2 cups chicken or vegetable stock
1 tsp salt
12 corn tortillas
oil for frying
2 cups enchilada sauce
2 cups pepper jack cheese, shredded
3/4 cup crumbled queso fresco
Take the black beans and mix with the stock, garlic, taco seaoning, salt and potatoes. Cover and simmer over medium- low heat in a medium saucepan for about an hour -- you want the beans to retain a firmness but not be crunchy either. Keep checking on them and stirring. In the meantime, take a skillet that's slightly larger than your tortillas and heat about half an inch of oil over medium heat in it. Once it's reached the right temperature, slide the tortillas into it and allow to fry for a few seconds. This may take some practice if you've never done it before, you want to fry just enough to make them pliable, so that's usually about 5 seconds. Much more and you'll just get really stiff, crunchy tortillas and those are harder to work with. Place them on a plate and allow to cool, this can take up to half an hour.
Preheat the oven to 415. Using a casserole dish, press 2-3 of the tortillas into the bottom and sides. Pluck the cloves of garlic from the beans (or mash them up and put them back in) and put about a quarter of the beans over the tortillas. Use 1/4 cup of the queso fresco over the beans, then enough enchilada sauce to cover topped with 1/2 cup of cheese. Repeat until you're out of tortillas, you don't have to put everything in exact order or use as much cheese as I did but you do want to make sure you've got the right amount of each ingredient. Leave the queso fresco off the top layer and finish it with enchilada sauce and some of the jack cheese. Let it bake for about half an hour, but keep checking to make sure the edges aren't burning. Take it out once the top gets bubbly and slightly browned.
Allow to cool for at least 30 more minutes. It's a little less runny than regular lasagna but not by much. Some people like a dollop of sour cream on the side. This also makes for great leftovers and holds its shape pretty well.
Wednesday, November 3, 2010
How To Make Your Own Apple Cider (It's Not Hard)
This doesn't need a reason, apple cider is awesome and that's all the justification I need to make it. And it's cheaper/healthier to make it at home than to buy the premade stuff at the store.
You will need:
apx 6 apples, peeled and quartered with the seeds cut out
6 quarts water
1 cup honey
1 tbsp nutmeg
2 tsp cinnamon
1 tsp ground cloves
dash of cardamom
2 tbsp (at least) fresh grated ginger
1 cup sugar
Boil the water in a large pot and reduce to a simmer, then put in the apples. Add the spices, sugar and honey and allow to simmer, covered, for at least 4 hours. You can either lift the apple slices out of the cider and mash them for applesauce or mush them up a bit and allow to simmer longer to get a thicker cider. I opted for the latter.
You will need:
apx 6 apples, peeled and quartered with the seeds cut out
6 quarts water
1 cup honey
1 tbsp nutmeg
2 tsp cinnamon
1 tsp ground cloves
dash of cardamom
2 tbsp (at least) fresh grated ginger
1 cup sugar
Boil the water in a large pot and reduce to a simmer, then put in the apples. Add the spices, sugar and honey and allow to simmer, covered, for at least 4 hours. You can either lift the apple slices out of the cider and mash them for applesauce or mush them up a bit and allow to simmer longer to get a thicker cider. I opted for the latter.
Beans and Rice, My Way
No food is more familiar to me from my childhood than red beans and rice. At least once a week my mom would concoct kidney beans and kielbasa to serve over buttered rice, which was ironically one of my least favorite dishes. Now that I know stuff about nutrition and have to cook on a budget, beans and rice and I have become friends. I found a way to make it right for me. Maybe it will be right for you too.
NOTE: You could use canned beans for this if you must, but I prefer the dried so that's how I'm listing it. You'll want to soak them for about 8 hours in cold water.
you will need:
2/3 cup dried black beans, soaked and rinsed
2-3 whole cloves of garlic
2-3 cups chicken or vegetable broth
1 tsp salt
1 tbsp Mexican seasoning (some people have their own mixtures, I buy mine premixed)
5-6 small potatoes, like French fingerlings
1 cup jasmine rice
1 cup water
1/2 cup chicken broth
3 tbsp butter
1 cup monterrey jack cheese
1 onion, chopped into small strips when separated
oil for frying
Simmer the black beans and potatoes over low heat with the whole garlic cloves, spices and chicken broth. Cook the jasmine rice with the combination of water and chicken broth provided. Heat the oil over medium and once it reaches its full temperature, put in the onion. Allow to cook until barely browned and crispy then set aside. Stir the beans occasionally and set the rice aside once it's done, the beans should cook for 40-60 minutes. Add more broth if they start getting dry or if you're low on gravy. Combine the rice with the butter once it's finished while it's still hot, throw in a pinch of salt if you want. Serve the beans over a bed of rice, topped with the monterrey jack and fried onion.
NOTE: You could use canned beans for this if you must, but I prefer the dried so that's how I'm listing it. You'll want to soak them for about 8 hours in cold water.
you will need:
2/3 cup dried black beans, soaked and rinsed
2-3 whole cloves of garlic
2-3 cups chicken or vegetable broth
1 tsp salt
1 tbsp Mexican seasoning (some people have their own mixtures, I buy mine premixed)
5-6 small potatoes, like French fingerlings
1 cup jasmine rice
1 cup water
1/2 cup chicken broth
3 tbsp butter
1 cup monterrey jack cheese
1 onion, chopped into small strips when separated
oil for frying
Simmer the black beans and potatoes over low heat with the whole garlic cloves, spices and chicken broth. Cook the jasmine rice with the combination of water and chicken broth provided. Heat the oil over medium and once it reaches its full temperature, put in the onion. Allow to cook until barely browned and crispy then set aside. Stir the beans occasionally and set the rice aside once it's done, the beans should cook for 40-60 minutes. Add more broth if they start getting dry or if you're low on gravy. Combine the rice with the butter once it's finished while it's still hot, throw in a pinch of salt if you want. Serve the beans over a bed of rice, topped with the monterrey jack and fried onion.
Thursday, October 14, 2010
Creamy Dill Potatoes
This is the quintessential Swedish comfort food -- dilled potatoes. I fancied it up some by baking with bread crumbs but you don't have to do that if you're crunched for time or want to keep things simple. You will need:
1 lb Swedish or Russian fingerling potatoes
1/2 cup sour cream
1 cup chopped fresh dill
3 tbsp slightly salted butter
about a tsp of salt
1/4 tsp fresh ground black pepper
1/2 cup bread crumbs
Boil the potatoes until you can easily stick a fork through them, usually about 30 minutes. Drain the water off and mash them roughly with the butter, salt, dill, pepper and sour cream -- you want it to remain chunky, not like regular mashed potatoes. Preheat the oven to 375 degrees. Put the potatoes into a baking pan and top with the bread crumbs, bake for about 12 minutes or until the top begins to brown. Allow to set for about 10 minutes before serving.
1 lb Swedish or Russian fingerling potatoes
1/2 cup sour cream
1 cup chopped fresh dill
3 tbsp slightly salted butter
about a tsp of salt
1/4 tsp fresh ground black pepper
1/2 cup bread crumbs
Boil the potatoes until you can easily stick a fork through them, usually about 30 minutes. Drain the water off and mash them roughly with the butter, salt, dill, pepper and sour cream -- you want it to remain chunky, not like regular mashed potatoes. Preheat the oven to 375 degrees. Put the potatoes into a baking pan and top with the bread crumbs, bake for about 12 minutes or until the top begins to brown. Allow to set for about 10 minutes before serving.
Fall Fruit Salad (with a twist)
This is a great recipe if you're anything like me -- usually on the go, but wanting something fresh and healthy to take wherever it is you're going to. I work evenings and nights these days so it's important not to succumb to the fast food, pizza and soda so prevalent at my office. That's why I love keeping a container of something like this in the fridge, I can nosh on it without even having to reheat. Since it's dairy free, you don't have to worry nearly as much about keeping it out at your desk, although it's definitely better chilled.
You will need:
1 lb fresh figs
2-3 apples, I used Jonagold
1 large cucumber
2 tbsp sugar
1/2 tsp nutmeg
1 1/2 tsp lemon juice
Slice the tops off the figs and quarter them. Cut the apples into bite sized pieces, making sure to discard the seeds and core. You can either leave the cucumber peeled or unpeeled, but I do recommend scooping out the seeds after slicing it in half -- goes much better with the texture of the salad. Add the lemon juice as soon as you add the apples and finish with the spice and sugar, tossing well. Chill and eat!
You will need:
1 lb fresh figs
2-3 apples, I used Jonagold
1 large cucumber
2 tbsp sugar
1/2 tsp nutmeg
1 1/2 tsp lemon juice
Slice the tops off the figs and quarter them. Cut the apples into bite sized pieces, making sure to discard the seeds and core. You can either leave the cucumber peeled or unpeeled, but I do recommend scooping out the seeds after slicing it in half -- goes much better with the texture of the salad. Add the lemon juice as soon as you add the apples and finish with the spice and sugar, tossing well. Chill and eat!
Subscribe to:
Posts (Atom)