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Cider Pan-glazed Tempeh Recipe
Cider Pan-glazed Tempeh Recipe
I adapted this recipe from 101cookbooks.com. Heidi Swanson served it over cooked wheat berries and kale. As long as you've got it in the pantry, why not serve it over cooked barley with a bit of sauteed cabbage. Serves 4.
1 cup apple cider
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh or extra-firm tofu (not baked)
2 tablespoons olive or sunflower oil
Put the cider in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the cider mixture into the pan and simmer for 10-15 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tofu drizzled with any remaining sauce.
Sprouted Bean Salad with Roasted Beets
Sprouted Bean Salad with Roasted Beets
I adapted this recipe from the Food Network site. The original recipe is attributed to Sophia Wakefield of the Harvest Bakery and Cafe, Jackson Hole, WY. I added beets for color and variety.
2 cups sprouted beans
1 cup roasted beets, in a small dice
1/3 cup minced cilantro leaves
3 TB lemon juice
3 TB sunflower or olive oil
1 TB muchi (spicy) curry powder
Pinch organic cayenne pepper
2 tsp soy or tamari sauce
1 tsp minced garlic
3/4 tsp stone-ground mustard
Toss all of the ingredients together in a serving bowl. Serve immediately.
Potato-Carrot Cakes
Potato-Carrot Cakes
This recipe is adapted from City Market. They were cooking these easy and delicious pancakes at a colloquium I attended a year or so back.
1/2 cup plain yogurt
1 clove minced garlic
2 TB minced shallot
salt and pepper to taste
3/4 lb. potatoes, peeled
1/2 lb. carrots, peeled
1/2 cup minced shallots or onion
1 1/2 tsp salt
freshly ground black pepper to taste
1 egg, lightly beaten
1/4 cup breadcrumbs (made from local, stale bread)
1/4 cup canola oil for frying
Combine yogurt, garlic, shallot, salt and pepper. Set in fridge. Grate potatoes and carrots. Transfer to a large bowl; add onions, salt and pepper. Mix thoroughly. Mix in egg and breadcrumbs until combined. Divide into twelve mounds; flatten each to 1/4 thickness. Heat oil over medium-high heat. Add the pancakes. Cook until golden brown, 3 to 4 minutes per side. Drain; immediately sprinkle with salt. Serve with yogurt sauce.
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Thinking about Mardis Gras got me thinking about New Orleans, which got me thinking about gumbo. You can actually do this pretty locally. My husband Bob, who is in the kitchen now, is using sausage from Maple Wind farm, Pete's stock, and chicken from my neighbor. We subbed celeriac for the celery, frozen chives from my garden for the green onions, and also hit the freezer for parsley and peppers. Recipe adapted from The Chicago Tribune Cookbook. Serves 8.
1/3 cup vegetable oil
1 chicken, about 4 lbs, quartered
1/2 cup flour
1 pound andouille or kielbasa, cut into 1/4 inch-thick-slices (or crumbled)
2 cups each, chopped onion, chopped celery
1 cup chopped green onions
1/4 chopped parsley
5 large cloves garlic, minced
2 quarts chicken stock
3 bay leaves, crumbled
2 1/2 tsp salt, or to taste
1 tsp each: dried leaf thyme, freshly ground black pepper, or to taste
1/4 tsp cayenne pepper, or to taste
2 1/2 to 3 TB file powder
cooked rice or barley
hot pepper sauce to taste
Heat oil in a 7 or 9 quart heavy Dutch oven over medium heat. Add chicken quarters in single layer. Cook until brown on all sides. Remove and reserve chicken. Add flour to hot oil and stir until smooth. Cook and stir constantly, over medium-high heat, until roux is the color of cinnamon. Remove from heat. Stir in sliced sausage, yellow onions, celery, green onions, green pepper, parsley and garlic. Cook and stir over medium heat until vegetables are crisp-tender, about 10 minutes.
Stir in 1/2 cup of the chicken broth, scraping up brown bits from bottom of the pan. Stir in browned chicken, bay leaves, salt, thyme, black pepper and cayenne pepper. Stir in remaining broth. Heat to boil over medium heat. Skim off surface scum. Reduce heat to low; simmer, uncovered until chicken is tender, 35-45 minutes. Taste and adjust seasonings.
Remove chicken pieces from gumbo. Skim all fat from surface of gumbo. Remove skin and bones from chicken and discard. Shred chicken and add back to pot. Reheat to boil. Remove from heat; let simmer die down. Add file powder and stir. Let stand 5 minutes. Serve in soup bowls over rice or barley. Pass the hot pepper sauce.
Potato Stuffed Cabbage Rolls in Tomato Sauce
Potato Stuffed Cabbage Rolls in Tomato Sauce
Part Eastern European, part Turkish, these stuffed rolls are a pleasant departure from cabbage slaws, braises and soups. The cooked ground lamb in the rolls is optional and can be omitted or easily replaced with crumbled tempeh or roasted roots. Serves 3-4.
6 cabbage leaves
4 medium potatoes, peeled and quartered
2 garlic cloves, smashed
1/2 lb. chevre
1/2 cup milk
1/2 lb. cooked, ground lamb (optional)
2 tsp sunflower oil
1/2 onion, finely chopped
1 cup tomato puree
1 tsp ground cumin
2 tsp paprika
1/2 tsp ground coriander
salt and pepper to taste
Pre-heat oven to 350°F. Cook potatoes and garlic in salted, boiling water until tender, about 15 minutes. Drain potatoes, saving the hot cooking water in a pan. Mash the potatoes with cheese, milk, salt and pepper. Mix in cooked, ground lamb (optional). Set aside.
In a large skillet saute onion in oil. Add tomato sauce and spices and simmer for 10 minutes or until the sauce comes together and thickens slightly. Set aside.
Dip a cabbage leaf into the hot potato water until softened, then drain. Spoon about 1/4 cup of potato mixture into the center of the leaf. Roll tightly and place in an oiled baking dish, making sure the seam side faces down. Repeat with remaining leaves. Pour tomato sauce on top of the rolls. Cover with foil and bake until rolls are cooked through and sauce is bubbling, about 25-35 minutes.
Chevre and Tomato Sauce Calzone
Chevre and Tomato Sauce Calzone
Start with this basic calzone recipe and liven it up with some fried local sausage, pepperoni, cooked frozen greens, roasted root vegetables, mushrooms or peppers. My family enjoyed a couple of these calzones last night, stuffed with local braising greens saved from this past summer. Serves 2-3.
2 tsp sunflower oil
1 large onion, chopped fine
1 large garlic clove, minced
3 cups tomato puree
3/4 tsp dried crumbled thyme
3/4 tsp dried crumbled oregano
1/4 tsp red pepper flakes
salt and pepper to taste
1 tsp apple cider vinegar
1 portion Elmore Mountain pizza dough, room temperature
flour for dusting
3.5 ounces crumbled chevre
optional stuffing (cooked frozen greens, squeezed dry; diced roasted roots; cooked crumbled bacon or sausage; sauteed onions, peppers and mushrooms; or whatever you like).
Preheat oven to 450F. To make the sauce, place a medium saucepan over medium-low heat. Add oil, then onion and garlic. Sweat until soft and translucent, about 7-10 minutes. Add tomato puree, herbs and spices. Bring to a boil, reduce heat and simmer uncovered until sauce thickens, about 25-30 minutes. Stir in vinegar. Remove from heat.
Sprinkle counter generously with flour. Roll out pizza dough to an approx. 12 circle, using flour liberally to make sure the dough does not stick to counter or rolling pin. Transfer dough to baking stone or cookie sheet. Spread desired amount of sauce on half the dough, leaving a 1/2 border at edges. Distribute filling over sauce and sprinkle with cheese. Fold bare half of dough over filling, lining up edges. Fold edges over and crimp to seal. Poke top all over with a knife to allow heat to escape. Place in oven and bake until crust is firm and golden, about 20-30 minutes. Serve with extra sauce on the side.
Fiery Carrot Dip
Fiery Carrot Dip
A friend of ours served us this delicious dip last summer. I finally made it myself to take to a party last week, and it was a real hit. If you have any of last week's chevre left, you can sprinkle it on top in lieu of the feta. The dip truly does stand on its own; so if you don't have any cheese, don't sweat it. Pass pita chips on the side. Serves 8.
2 lbs. carrots, cut into 3 inch lengths
1/4 cup olive or sunflower oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 TB honey
1 TB tomato puree
1/2 tsp cayenne pepper, or to taste
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
salt and freshly ground black pepper to taste
2 TB olive or sunflower oil (optional)
1/4 lb. feta cheese crumbled
3 black olives, pitted, for garnish
Steam carrots until tender, about 30 minutes. Drain. Transfer to food processor. Add oil, vinegar, garlic, honey and spices. Process until smooth. Taste. Add additional oil, salt and pepper to taste. Process to combine. Scrape dip into a bowl. Garnish with cheese and olives. Dip can be refrigerated for 2 days. Serve at room temperature.
Bibimbap
Bibimbap
I've been holding on to this recipe from Culinate.com for a couple of months now, hoping for a share that would get close enough in spirit to be able to create a localvore version. I've subbed in the green/shoot mix for spinach and bean sprouts. If you don't want to sacrifice your fresh greens to the pan, try sauteing some thinly sliced cabbage as a stand-in. Serves 4.
Marinade
2 cloves garlic, finely chopped
1/4 cup onions, finely chopped
2 Tbsp. honey
2 Tbsp. sesame seeds, toasted
4 Tbsp. soy sauce (or tamari)
2 Tbsp. rice wine, dry white vermouth, or 1.5 TB apple cider vinegar
2 Tbsp. dark sesame oil
~ Pinch of salt
~ Pinch of freshly ground black pepper
Meat, mushrooms, and vegetables
12 oz. to 1 pound lean, tender beef, such as top sirloin or sirloin tip, try a country style rib here, or tempeh or tofu.
6 oz. fresh shiitake mushrooms (stems removed) or oyster mushrooms, sliced
~ Vegetable oil for sautéing
2 carrots
1 lb. mix of baby greens and shoots
Wheat Berries and Eggs
3 cups cooked wheat berries, warm
4 eggs
Panchan (condiments)
These are recommended, but you can use whatever combination you have on hand.
Sauteed Sprouted Bean Salad
Sauteed Sprouted Bean Salad
You can throw this easy salad together while your quesadilla bakes in the oven. I used the same frying pan to save on dishes. Serves 4.
6-8 cups mixed baby greens and shoots, loosely packed
2 TB sunflower oil
1 garlic clove, smashed
1/3 cup sprouted beans
salt and freshly ground pepper to taste
1/4 tsp ground cumin
1 TB apple cider vinegar
Place greens in a salad bowl. Heat oil in a small to medium sized fry pan over medium heat. Toss in the garlic clove, and cook for 30 seconds. Throw in the beans, salt, pepper and cumin, toss to coat with oil and saute until the beans give up their fragrance, about 3 to 5 minutes. Remove from heat. Stir in vinegar. Pour over salad greens and toss to coat. Taste and season with more salt and pepper, if desired.
Sweet and Sour Chicken Thighs with Carrots
Sweet and Sour Chicken Thighs with Carrots
Adapted from Epicurious.com. I think that this recipe would also be very good with tofu, though admittedly, not cooked as long as the chicken thighs. Serves 4-6.
8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat
2 teaspoons salt
1 1/4 teaspoons paprika
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
1 1/2 tablespoons sunflower oil
1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
1 lb carrots (6 medium), cut diagonally into 1-inch pieces
2 tablespoons minced garlic
1/2 cup water
2 TB apple cider vinegar
2 tablespoons honey
1 tablespoon dried, crumbled parsley
1 tablespoon dried, crumbled cilantro
Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, vinegar, honey, parsley and cilantro until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste.
