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Sake Mushrooms
5 days ago
Wednesday, May 26, 2010
MOVED TO WORDPRESS.....
It's official - http://www.urbanhomesteadx.com/ has moved to WordPress and new content will be added on that site from here on out. All archives have been copied over, so you won't be missing anything at all! See you there!
Saturday, May 22, 2010
New Cooking Class: Asian
This month's class at IMX=Pilates in Parkville was simply "Asian". That was the request. I never know what that really means to people. It's like saying something is "healthy". Everyone has their own idea of what is "healthy" just like everyone has their own idea of what Asian cuisine is. I grew up near Springfield, MO, and lived there while in college. Springfield happens to hold the Guinness Book of World Record for the most Chinese take-out restaurants per capita (or at least it did in 2007) and is home to the world famous Springfield Style Cashew Chicken. Haven't heard of it? Hmmm....well, it's a real treat, but it would be a stretch to call it "Asian". Fried pieces of chicken over rice and topped with brown gravy, cashews, and green onions. There was a time I thought that is what Chinese people really ate. And Japanese people ate this really yummy "white sauce" that was served as a dipping sauce at Japanese steak houses. Between P.F. Changs and fortune cookies, you can start to imagine my struggle with the simple request of "Asian".
We decided it was an opportunity to show people what our idea of Asian cuisine is - fresh, clean, light, and seasonal. This menu would make a fun dinner party. Start out with Shrimp Spring Rolls and a cocktail (we made a cantalope and sake cocktail from Living Raw Food
, aka our new favorite cookbook). Move onto Soba Noodle Bowls and finish with Adzuki Bean Ice Cream. I guarantee that everyone will be talking about the food at your party and will want all of the recipes. That is when you can tell them about this blog!
Hope you enjoy the recipes. I forgot (again) to bring my camera to class, so no pictures. There's a good chance I will be making some variation of these recipes again at home, so I will update this post with pictures sometime.
Finally and for the record: The best Springfield Style Cashew Chicken in the world is at Canton Inn in Springfield, MO. I actually ate there last weekend for the first time in years and I still like it, but I can't believe I thought that was what Chinese people eat!
Shrimp Spring Rolls
These are very easy as long as you have everything prepared and organized.
18 rice paper wraps
1 lb. peeled and cooked shrimp
1/4 cup chopped cilantro, divided
2 tablespoons chopped basil, plus 18 whole leaves
2 tablespoons chopped mint, plus 18 whole leaves
2 tablespoons Nama Shoyu
(unpasteurized soy sauce)
3 carrots, cut into matchsticks
1 medium zucchini, cut into matchsticks (soft center removed)
1 cup water
2 tablespoons brown rice vinegar
2 tablespoons agave nectar
2 teaspoons sea salt
Shrimp:
Chop shrimp into small pieces. Toss with the soy sauce and 2 tablespoons each of cilantro, basil, and mint. Marinate for at least one hour.
Pickled Vegetables:
In a medium sized bowl, stir together the water, brown rice vinegar, and salt. Toss in the carrots and zucchini. Marinate at least one hour (the longer, the better).
Assembly:
Get organized. You will need a large bowl with very hot water (as hot as your hands can stand), the marinated shrimp, pickled vegetables, remaining cilantro, basil leaves, and mint leaves. I find working on plastic cutting board is easiest. You just want something that is damp, so the wet rice papers won't stick. Now it's time to roll. Take one rice paper and submerge into the water for 5 seconds. Set it on a damp surface. Spoon a heaping tablespoon of shrimp onto the paper 1 inch away from the edge closest to you (centered). Add a pinch (maybe 1/4 of a cup - probably a little less, though) of the pickled vegetables on top of the shrimp. Top with a basil leaf, mint leaf, and a little cilantro. Starting with the edge closest to you, roll the rice paper over the filling. Fold each side in over the filling (like a burrito) and continue rolling tightly until you have a roll. Set the roll on in a dish lined with a wet paper towel until ready to serve. Repeat with each roll. Serve with Peanut Sauce.
Soba Noodle Bowl
I used tofu, but you could poach shrimp, chicken, fish, or thinly sliced beef right in the broth.
1 package organic soba noodles
2 tablespoons organic toasted sesame seed oil
6 cups vegetable, chicken, or kombu stock (recipe below)
12 ounces firm organic tofu, diced
1 bunch fresh greens (kale, spinach, swiss chard, etc.)
1 bunch chopped scallions for garnish
Cook soba noodles according to the package instructions. Strain and toss with the sesame seed oil. If making ahead, place noodles in a large zip lock back and refrigerate.
Simmer stock (I used 5 cups vegetable stock and 1 cup kombu) in a large stock pot. While the that is coming to simmer, saute tofu in oil of choice (I used macadamia nut oil
). Add tofu to the simmering stock along with the greens. Cover and cook for 3 minutes.
Divide the noodles among bowl. Ladle the stock over the noodles with the tofu and greens. Top with scallions, soy sauce, and drizzle with toasted sesame seed oil.
Kombu Stock:
This is so easy. Soak 2 ounces of dried kombu in 6 cups of warm water for 6 - 8 hours. Strain the kombu out and keep the water.
Adzuki Bean Ice Cream
This is actually a little different than what I made in class. I made it again the day after class and added a few drops of Sweet Leaf Chocolate Raspberry Stevia Extract. It was so good that I had to write up the recipe with it in there. It makes it less authentic, but at least I am not frying it and topping it with gravy!
First make the red bean paste:
1 cup dried adzuki beans, rinsed
1/4 cup agave nectar
juice of one lemon
3 1/2 cups water
pinch of sea salt
Combine all ingredients in a large stock pot. Simmer for 2 - 3 hours or until very soft. Strain beans in a fine mesh strainer and discard cooking liquid. Suspend the strainer (filled with beans) over a large bowl. With a large wooden spoon mash the beans to separate the skins. The bowl should be filled with a sweet bean paste with the skins left in the strainer. Chill the paste until cold.
Now make the coconut milk*:
2 cups unsweetened shredded coconut
4 cups water
Combine the coconut and water in a medium sized bowl. Soak for at least 30 minutes. Add the coconut and water to a blender (does not have to be a high powered) and blend on high for 2 minutes. Strain the milk using a nut milk bag (or paint strainer bag like I use) into a bowl or pitcher. Squeeze all of the liquid out of the pulp.
Make the ice cream:
Add the milk (should be about 3 1/2 cups) back into the blender. Add the bean paste, 1 tablespoon vanilla, 1/2 cup agave nectar, 3 drops Sweet Leaf Chocolate Raspberry Stevia Extract, and a pinch of sea salt. Blend until combined. Ideally this mixture is cold, so refrigerate if time allows. Pour into ice cream maker and follow manufacturer's instructions.
*Use this method to make coconut milk for any use instead of canned. I like to add some vanilla and stevia.
We decided it was an opportunity to show people what our idea of Asian cuisine is - fresh, clean, light, and seasonal. This menu would make a fun dinner party. Start out with Shrimp Spring Rolls and a cocktail (we made a cantalope and sake cocktail from Living Raw Food
, aka our new favorite cookbook). Move onto Soba Noodle Bowls and finish with Adzuki Bean Ice Cream. I guarantee that everyone will be talking about the food at your party and will want all of the recipes. That is when you can tell them about this blog! Hope you enjoy the recipes. I forgot (again) to bring my camera to class, so no pictures. There's a good chance I will be making some variation of these recipes again at home, so I will update this post with pictures sometime.
Finally and for the record: The best Springfield Style Cashew Chicken in the world is at Canton Inn in Springfield, MO. I actually ate there last weekend for the first time in years and I still like it, but I can't believe I thought that was what Chinese people eat!
Shrimp Spring Rolls
These are very easy as long as you have everything prepared and organized.
18 rice paper wraps
1 lb. peeled and cooked shrimp
1/4 cup chopped cilantro, divided
2 tablespoons chopped basil, plus 18 whole leaves
2 tablespoons chopped mint, plus 18 whole leaves
2 tablespoons Nama Shoyu
(unpasteurized soy sauce)3 carrots, cut into matchsticks
1 medium zucchini, cut into matchsticks (soft center removed)
1 cup water
2 tablespoons brown rice vinegar
2 tablespoons agave nectar
2 teaspoons sea salt
Shrimp:
Chop shrimp into small pieces. Toss with the soy sauce and 2 tablespoons each of cilantro, basil, and mint. Marinate for at least one hour.
Pickled Vegetables:
In a medium sized bowl, stir together the water, brown rice vinegar, and salt. Toss in the carrots and zucchini. Marinate at least one hour (the longer, the better).
Assembly:
Get organized. You will need a large bowl with very hot water (as hot as your hands can stand), the marinated shrimp, pickled vegetables, remaining cilantro, basil leaves, and mint leaves. I find working on plastic cutting board is easiest. You just want something that is damp, so the wet rice papers won't stick. Now it's time to roll. Take one rice paper and submerge into the water for 5 seconds. Set it on a damp surface. Spoon a heaping tablespoon of shrimp onto the paper 1 inch away from the edge closest to you (centered). Add a pinch (maybe 1/4 of a cup - probably a little less, though) of the pickled vegetables on top of the shrimp. Top with a basil leaf, mint leaf, and a little cilantro. Starting with the edge closest to you, roll the rice paper over the filling. Fold each side in over the filling (like a burrito) and continue rolling tightly until you have a roll. Set the roll on in a dish lined with a wet paper towel until ready to serve. Repeat with each roll. Serve with Peanut Sauce.
Soba Noodle Bowl
I used tofu, but you could poach shrimp, chicken, fish, or thinly sliced beef right in the broth.
1 package organic soba noodles
2 tablespoons organic toasted sesame seed oil
6 cups vegetable, chicken, or kombu stock (recipe below)
12 ounces firm organic tofu, diced
1 bunch fresh greens (kale, spinach, swiss chard, etc.)
1 bunch chopped scallions for garnish
Cook soba noodles according to the package instructions. Strain and toss with the sesame seed oil. If making ahead, place noodles in a large zip lock back and refrigerate.
Simmer stock (I used 5 cups vegetable stock and 1 cup kombu) in a large stock pot. While the that is coming to simmer, saute tofu in oil of choice (I used macadamia nut oil
). Add tofu to the simmering stock along with the greens. Cover and cook for 3 minutes.Divide the noodles among bowl. Ladle the stock over the noodles with the tofu and greens. Top with scallions, soy sauce, and drizzle with toasted sesame seed oil.
Kombu Stock:
This is so easy. Soak 2 ounces of dried kombu in 6 cups of warm water for 6 - 8 hours. Strain the kombu out and keep the water.
Adzuki Bean Ice Cream
This is actually a little different than what I made in class. I made it again the day after class and added a few drops of Sweet Leaf Chocolate Raspberry Stevia Extract. It was so good that I had to write up the recipe with it in there. It makes it less authentic, but at least I am not frying it and topping it with gravy!
First make the red bean paste:
1 cup dried adzuki beans, rinsed
1/4 cup agave nectar
juice of one lemon
3 1/2 cups water
pinch of sea salt
Combine all ingredients in a large stock pot. Simmer for 2 - 3 hours or until very soft. Strain beans in a fine mesh strainer and discard cooking liquid. Suspend the strainer (filled with beans) over a large bowl. With a large wooden spoon mash the beans to separate the skins. The bowl should be filled with a sweet bean paste with the skins left in the strainer. Chill the paste until cold.
Now make the coconut milk*:
2 cups unsweetened shredded coconut
4 cups water
Combine the coconut and water in a medium sized bowl. Soak for at least 30 minutes. Add the coconut and water to a blender (does not have to be a high powered) and blend on high for 2 minutes. Strain the milk using a nut milk bag (or paint strainer bag like I use) into a bowl or pitcher. Squeeze all of the liquid out of the pulp.
Make the ice cream:
Add the milk (should be about 3 1/2 cups) back into the blender. Add the bean paste, 1 tablespoon vanilla, 1/2 cup agave nectar, 3 drops Sweet Leaf Chocolate Raspberry Stevia Extract, and a pinch of sea salt. Blend until combined. Ideally this mixture is cold, so refrigerate if time allows. Pour into ice cream maker and follow manufacturer's instructions.
*Use this method to make coconut milk for any use instead of canned. I like to add some vanilla and stevia.
Monday, May 17, 2010
How I prepare for my next Door to Door Organics box
This week I thought I would share one of those such recipes, which I made last weekend. Grated beets, carrots, and apples are tossed in a sesame oil dressing with fresh herbs. I added feta cheese, but I think I would have liked it better without. It's your call, though. I'm certain the feta cheese contributed to my 2 year old eating bowls of this stuff, as did the beautiful red color. I just love beets and I usually roast them. Since I never got around to it last week, this was a nice way to change it up. Plus the vegetables are raw, so they are a lot better for you (for the "what it's worth" department).
This Thursday is our monthly class with the IMX=Pilates group and we will be doing Asian food. If you have wanted to try out a class to see how much fun it is, please join us! Cost is only $20 and you will not walk away hungry. Contact me for details.
Lastly, we are holding a screening of Fresh at Living Water Christian Church in Parkville, MO, on June 3 from 7 p.m. - 9 p.m. to help raise funds for our missions trip this summer to Koinonia Farm. This is a movie that everyone should see and a panel of experts comprised of local organic farmers will even be there to help facilitate discussion. More details can be found here. I hope to have a big crowd!
Enjoy the recipe!
Grated Beet and Carrot Salad
3-4 medium sized carrots
3 beets, peeled
1 apple, cored
2 cloves minced garlic
1 tablespoon raw apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon organic sesame seed oil
1/4 cup finely chopped herbs (parsley, basil, thyme, dill, anything)
juice of one lemon
1/2 cup crumbled feta cheese, optional
sea salt and pepper
With a box grater (or mandoline), grate the carrots, beets, and apple into a medium sized bowl. In a separate small bowl, whisk together the minced garlic, vinegar, mustard, lemon juice and sesame seed oil. Toss the dressing, herbs and feta with the grated vegetables. Salt and pepper to taste.
Thursday, May 6, 2010
Homemade Nut Milk
If you can turn on your blender then you can make homemade nut milk. I learned this several months ago when I finally decided to try it for myself. Right off the bat I will say that a high powered blender makes better nut milk (i.e. Vita-Mix or BlendTec); however, I made it for a long time with my regular blender and it was good, too. Let me back up, though, because I am getting ahead of myself. I need to answer the obvious question of why in the world would I want to make nut milk.
Where do I start? The effects of dairy on the body are so complex and confusing that it's one of those things that you just need to do your own research on and make a decision based on your body. We have been brainwashed to believe that we must eat dairy to build stronger bones and most people do not question the authority of the "grand" Food Pyramid. And why would we? Dairy tastes so good, so it works out perfectly! Believe it or not, though, a good portion of the world's population was not born with an enzyme called lactase, which is required to digest milk's sugar, lactose. Those people are classified as lactose intolerant and dairy causes them a great deal of pain when they consume it. The rest of the population still suffers from the ill-effects of dairy without knowing it due to natural hormones found in cow's milk, as well as, the body's reaction to create excess mucus. Excess mucus leads to chronic sinus, ear, and upper respiratory infections, as well as, inadequate absorption of nutrients by the intestines. Typically, these things are treated with antibiotics or other drugs, maybe washed down with a big glass of milk, and the problems are only compounded. The long term effects can be devastating, even deadly. In fact, the major killers in America (heart disease, cancer, diabetes), as well as, other common issues (depression, headaches, allergies, infertility) can all be linked back to nutrient deficiencies. What a bummer! Really. It's very troublesome to me. That just scratches the surface, too, and does not even begin to address the mass production of dairy loaded up with synthetic hormones.
To sum it up, if you must consume dairy it's best for you when unpasteurized or raw. All of the beneficial enzymes that will actually help your body digest it (and therefore take a load off of your pancreas) are still in tact. Read more here and just know that it will take more effort to get raw milk products. If you are like me and want to find alternatives to dairy then nut milk is the way to go (soy is whole 'nother story). There is no question that we benefit from all that nuts have to offer, except for the poor people who are allergic to nuts. Most commonly people make almond and cashew milk, but brazil, macadamia, and pecan nuts all make wonderful milk, as well. Each one brings it's own health benefits to the table. The process to make milk is pretty much the same no matter what kind of nut you use, the only difference being whether or not you have to strain it at the end. And, if you are wondering where are going to get your calcium from, there are other sources, such as dark leafy greens, you can turn to.
For the record, my family still consumes dairy products; although, I will be eliminating it soon from mine and my 2 year olds diet. At least for awhile. It's a pretty heavy topic, I know, and it isn't going to be easy. Luckily, I can come up with plenty of alternatives to satisfy. It's not like coffee. That is something I straight up admit to having an addiction to and nothing will ever take it's place. To each is his own...
Homemade Nut Milk
1 cup raw, organic nuts (almonds, cashews, macadamias, etc.)
4 cups water, plus more for soaking
1/4 teaspoons sea salt
1 teaspoon vanilla extract
1 tablespoon raw honey or 2-3 tiny scoops of powdered stevia
(using the scoop that comes with it)
Cover the nuts in water and allow them to soak for 8 hours or overnight. When finished, drain and rinse the nuts very well. Discard the soaking water.
Add the nuts to a blender along with 4 cups of water. Blend on high for 2 minutes or until smooth and creamy. Add the salt, sweetener, and vanilla and continue to blend for another 20 seconds. Strain the pulp (if any) using a nut milk bag
or a paint strainer
works well, too. Chill the milk and enjoy!
Note: Almond milk always needs to be strained. Others will depend how good of a blender you have. If you are using a Vita-Mix or a BlendTec then you should not have to strain cashew or macadamia nut milk. If you are using a regular blender then you might. It depends on how you are using the milk, too. Over cereal or in smoothies, don't bother. In coffee or drinking it straight, yeah, nut grit isn't good. Also, do not discard the pulp. You can add it to smoothies, oatmeal, or dehydrate it and pulverize it and you can use it as faux bread crumbs, in cookies, all kinds of things.
Where do I start? The effects of dairy on the body are so complex and confusing that it's one of those things that you just need to do your own research on and make a decision based on your body. We have been brainwashed to believe that we must eat dairy to build stronger bones and most people do not question the authority of the "grand" Food Pyramid. And why would we? Dairy tastes so good, so it works out perfectly! Believe it or not, though, a good portion of the world's population was not born with an enzyme called lactase, which is required to digest milk's sugar, lactose. Those people are classified as lactose intolerant and dairy causes them a great deal of pain when they consume it. The rest of the population still suffers from the ill-effects of dairy without knowing it due to natural hormones found in cow's milk, as well as, the body's reaction to create excess mucus. Excess mucus leads to chronic sinus, ear, and upper respiratory infections, as well as, inadequate absorption of nutrients by the intestines. Typically, these things are treated with antibiotics or other drugs, maybe washed down with a big glass of milk, and the problems are only compounded. The long term effects can be devastating, even deadly. In fact, the major killers in America (heart disease, cancer, diabetes), as well as, other common issues (depression, headaches, allergies, infertility) can all be linked back to nutrient deficiencies. What a bummer! Really. It's very troublesome to me. That just scratches the surface, too, and does not even begin to address the mass production of dairy loaded up with synthetic hormones.
To sum it up, if you must consume dairy it's best for you when unpasteurized or raw. All of the beneficial enzymes that will actually help your body digest it (and therefore take a load off of your pancreas) are still in tact. Read more here and just know that it will take more effort to get raw milk products. If you are like me and want to find alternatives to dairy then nut milk is the way to go (soy is whole 'nother story). There is no question that we benefit from all that nuts have to offer, except for the poor people who are allergic to nuts. Most commonly people make almond and cashew milk, but brazil, macadamia, and pecan nuts all make wonderful milk, as well. Each one brings it's own health benefits to the table. The process to make milk is pretty much the same no matter what kind of nut you use, the only difference being whether or not you have to strain it at the end. And, if you are wondering where are going to get your calcium from, there are other sources, such as dark leafy greens, you can turn to.
For the record, my family still consumes dairy products; although, I will be eliminating it soon from mine and my 2 year olds diet. At least for awhile. It's a pretty heavy topic, I know, and it isn't going to be easy. Luckily, I can come up with plenty of alternatives to satisfy. It's not like coffee. That is something I straight up admit to having an addiction to and nothing will ever take it's place. To each is his own...
Homemade Nut Milk
1 cup raw, organic nuts (almonds, cashews, macadamias, etc.)
4 cups water, plus more for soaking
1/4 teaspoons sea salt
1 teaspoon vanilla extract
1 tablespoon raw honey or 2-3 tiny scoops of powdered stevia
(using the scoop that comes with it)Cover the nuts in water and allow them to soak for 8 hours or overnight. When finished, drain and rinse the nuts very well. Discard the soaking water.
Add the nuts to a blender along with 4 cups of water. Blend on high for 2 minutes or until smooth and creamy. Add the salt, sweetener, and vanilla and continue to blend for another 20 seconds. Strain the pulp (if any) using a nut milk bag
or a paint strainer works well, too. Chill the milk and enjoy!Note: Almond milk always needs to be strained. Others will depend how good of a blender you have. If you are using a Vita-Mix or a BlendTec then you should not have to strain cashew or macadamia nut milk. If you are using a regular blender then you might. It depends on how you are using the milk, too. Over cereal or in smoothies, don't bother. In coffee or drinking it straight, yeah, nut grit isn't good. Also, do not discard the pulp. You can add it to smoothies, oatmeal, or dehydrate it and pulverize it and you can use it as faux bread crumbs, in cookies, all kinds of things.
Wednesday, April 28, 2010
What I have been doing with my Door to Door Organics Box....
It's been a couple of weeks since I wrote about my Door to Door Organics box. I've been pondering on my approach with this and have decided that I would pick a couple of interesting recipes and feature them instead of listing each and every things we eat with the produce from our box. Truth be told, I make a lot of the same type of things over and over changing out the ingredients with whatever produce I get in my box that week. I think it's going to get pretty boring if I continue listing everything we ate for the week, no? If there is something that you are just dying to know what I did with, send me a note!
So, this week I have two cakes (yes, cakes!), both made with whole wheat flour, vegetables, and frosted with the best vanilla frosting ever. And they are both really good.
The first cake is made with beets and tastes like a really moist spice cake. You cannot taste the beets at all (unless you roast and puree them first, which I have done and actually enjoyed). I took these to Bible study the other night and everyone loved them. I've taken them to Pilates class, made them for friends, dinner parties - good reviews all the way around. Even the people who have never eaten beets before like it! This is based on Tyler Florence's recipe from Dinner at My Place
. I made all my usual adjustments with the refined ingredients and you really would never know. It's very moist and light. Then there's frosting. Oh how I love the frosting. It's such an interesting recipe modified from the version in Babycakes
. I call it vanilla, but by the time I'm done with it, it's probably more coconut-y. That is because I use coconut milk, coconut oil and coconut flour. Don't be afraid if you do not like coconut. A. You can forgo the coconut milk for another type of milk (soy, almond, cow, etc.) and B. Maybe it's time you started liking coconut! This frosting may be your gateway to converting you.
. I made all my usual adjustments with the refined ingredients and you really would never know. It's very moist and light. Then there's frosting. Oh how I love the frosting. It's such an interesting recipe modified from the version in Babycakes. I call it vanilla, but by the time I'm done with it, it's probably more coconut-y. That is because I use coconut milk, coconut oil and coconut flour. Don't be afraid if you do not like coconut. A. You can forgo the coconut milk for another type of milk (soy, almond, cow, etc.) and B. Maybe it's time you started liking coconut! This frosting may be your gateway to converting you.The second cake recipe is a whole wheat chocolate cake with zucchini. This was EJ's birthday cake last week....three times. His birthday was on Thursday and we had to take cupcakes to daycare. Then that night we had an impromtu celebration with my brother and his family, my mom, and my grandma. Finally, on Saturday we had the "real" party, which was just the same people along with my sister and niece. All three parties I made this cake. I wasn't really planning to do that, but it was so good on Thursday that everyone begged for an encore on Saturday. So, I made it again. I did not allow enough time for the frosting to set on Saturday, though, so I ended up with a vanilla sauce spread between the layers, as well as, poured over the top. Judging from the picture, it would not win any beauty contests, but I promise you it would win taste contests! In fact, it's so good that my brother wants me to make it for his wedding! I thought I had found the perfect chocolate cake with Heidi Swanson's Basic Chocolate Cake. Now I'm confused. I think I am just going to have to make them both and have a side by side comparison to settle this!
Hope you enjoy these cake recipes as much as we do. I will be traveling for work next week, so I'm likely going to skip my DTD box. I am planning to make as much out of my hotel room as I can, though, so I think I might have some interesting things for you! I never stop!
This is adapted from Tyler Florence's version in Dinner at my Place
. I replaced the AP flour with whole wheat, replaced the sugar with palm sugar, etc. He tops them with a greek yogurt sauce, but I go for the Vanilla Frosting. I make these in little 3 inch square pans to make individual cakes. You can easily make cupcakes instead or use an 8x8 cake (square or 8 inch round). Just adjust the baking time accordingly.1 1/4 cups whole wheat flour, preferrably freshly ground (use whole wheat pastry or white whole wheat, if not)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoons blackstrap molasses or yacon syrup
2 large eggs
1/2 cup buttermilk or yogurt
1/3 cup coconut oil
3/4 cup palm sugar
1 1/4 cup peeled, grated beets (about 2 beets)
1/2 recipe Vanilla Frosting (recipe follows)
Preheat oven to 350 degrees. Lightly grease pans or muffin tins for cupcakes.
Combine flour, baking powder, baking soda, salt, and spices in a large bowl. In a separate bowl whisk together molasses, eggs, buttermilk, oil, and sugar. Add the wet ingredients to the dry and whisk until completely combined. Fold in the beets.
Pour batter into prepared pans and bake 20-25 minutes or until baked through (test with toothpick). Cool completely, remove from pans, and frost.
Vanilla Frosting
This is an adapted version from Babycakes
by Erin McKenna. You must let this chill for 6 hours. I have tried freezing it to shorten that time and it doesn't work. Look at the picture below and that is what happens after 4 hours in the freezer. Two hours later, I had frosting. Do note that this makes a delicious vanilla sauce that can be used in all kinds of desserts. You can leave it at room temperature instead of chilling if you want sauce. This does make a lot of frosting and I find that half of a recipe is enough for one cake. I like to make the full recipe, though, to just have it around for another cake or cookie sandwiches or eating it by the spoon...1 can coconut milk
3/4 cup vanilla protein powder (I like Jay Robb Whey. Any vanilla protein powder will work)
1 tablespoon coconut flour
1/4 cup palm sugar (raw honey, agave, or pure maple syrup would work)
1 tablespoon vanilla
1 1/2 cup coconut oil
2 tablespoons lemon juice
In a blender or food processer, add the coconut milk, protein powder, coconut flour, honey, and vanilla. Blend for 2 minutes. With the machine running, alternate additions of the coconut oil and lemon juice. Process until they are thoroughly combined. Transfer to a medium size bowl and cover. Refrigerate for at least 6 hours. If you are in a hurry you can freeze for about an hour, remove, and beat with a hand mixer until fluffy.
Whole Wheat Zucchini Chocolate Cake
I have made this into cupcakes, layer cakes (pictured above), and in a 9x13 pan. All work fine. Whole spelt flour would work in place of the wheat if you watch gluten.
2 1/4 cups whole wheat (white or pastry, preferrably freshly ground)
1/2 cup unsweetened organic cocoa powder 1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups palm sugar
1 cup coconut oil, room temperature
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain yogurt or buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 1/2 cup bittersweet chocolate chips (at least 65% cocao) - optional, but not really
1/2 cup unsweetened shredded coconut
1/2 recipe Vanilla Frosting (recipe is above)
Preheat oven to 325 degrees. Grease and flour a 9x13 pan (2-8 inch cake pans or 24 cupcake pans will work. Just adjust the baking time).
Combine flour, cocoa powder, baking soda, and salt in a medium size bowl. Beat sugar and coconut oil until very well blended. Add eggs, one at a time, beating between each addition. Add vanilla. Alternate the dry ingredients and buttermilk into the wet ingredients until everything is mixed together. Fold in the zucchini. Pour batter into the prepared pan(s). Sprinkle with 1 cup chocolate chips (save 1/2 cup for the top). Bake until toothpick inserted into the center comes clean (9x13 = appx. 50 minutes; cupcakes = appx. 25 minutes; 8 inch = appx. 40 minutes). Cool completely, remove from pans, and frost. Top with additional chocolate chips and coconut.
Wednesday, April 21, 2010
Mexican Fiesta
I am sure I could have came up with a more clever title than "Mexican Fiesta", as it does not at all begin to describe the food Tonya and I made last night for our monthly class with the IMX=Pilates group. We're not talking about the fat-laden, Americanized version of Mexican cuisine that is covered with cheese and refried beans. You can go to On the Border to get that. We're talking about super fresh flavors, spicy peppers, and hot homemade tortillas. You are not going to walk away from that table feeling sick and shameful (except for maybe the person who ate four enchiladas - he shall remain nameless).
Let's talk for a moment about homemade tortillas, because they are easier than you think to make. Invest in a tortilla press to make your life easier. I bought one from Amazon.com for $14.95 and have found several other uses for it (crackers, calzones, meat pies, etc.). I hate rolling. Think beyond white flour and yellow corn, too. Whole wheat flour, blue corn, quinoa flour - all make delicious tortillas, as we proved last night. If you can grind fresh, it's best. Soaking your grains is even better than best. Read here about why and how to soak your grains in order to neutralize the phytic acid and release all of the nutrients for your body's enjoyment. The recipes below are just starting points. Think of them more as ratios of dry/liquid/fat and plug in whatever dry or fat you want. Grind some flaxseeds, chia seeds, sunflower or pumpkin seeds and use in place of some of the flour. Bean flours, such as, garbanzo bean flour will add protein. The grain possibilities are endless, too. Barley, buckwheat, spelt, or farro flours are good options. Mix it up. You are no longer limited to dry, horrible tasting tortillas from the grocery store! Once you taste how good tortillas are when they hot from the skillet and happen to be a thousand times better for you, you will never look back.
Beyond tortillas, we made a feast of equally tasty Mexican food, which I do not want to neglect mentioning:
Tortilla Soup from The Real Food Daily Cookbook
(made with the blue corn tortillas)
Swordfish Enchiladas with Green Enchilada Sauce (made with quinoa tortillas)
Lima Bean, Corn, and Jicama Salad
Ancho Chili Truffles
All of it was just bursting with freshness and flavor. If I had to judge based on the majority of everyone's comments, the Tortilla Soup was the favorite. That means if you are reading this, you need to make it. Now, if only I had remembered to take some pictures....
Thanks to everyone for a great class last night - enjoy the recipes!
Whole Wheat Tortillas (Soaked)
Using a tortilla press
makes these so much easier than rolling. It's a low-cost investment ($14.95 on Amazon.com) and will probably encourage you to make them more often!
3 cups whole wheat flour (preferably freshly ground)
1 cups water minus 3 tablespoons, plus 3 tablespoons raw apple cider vinegar (if soaking; otherwise 1 cup water)
3/4 teaspoons non-aluminum baking powder
3/4 teaspoons sea salt
1/4 cup grapeseed oil or melted virgin, unrefined coconut oil
In bowl of mixer, combine flour, baking powder, and salt. Using the paddle attachment, turn mixer on and add oil. Add water gradually until mixture cleans sides of bowl and forms ball in center of bowl. Switch to dough hook and let the machine knead the dough for 2 minutes. Remove dough and knead by hand a few times just to bring the dough together. Add more flour or water to get the right consistency. It should feel moist, maybe even a little tacky. It should not stick to your fingers. If following soaked version, place the dough into a glass bowl and cover with plastic wrap. Allow the dough to rest for twelve to twenty-four hours at room temperature and then proceed. Otherwise, divide the dough into 16 parts for small tortillas or 12 parts for large tortillas. Roll each part into a ball and spread on a cookie sheet. Spray with oil and cover tightly with plastic wrap. Let the balls rest 1 hour before proceeding.
When you're ready to fry the tortillas, heat a griddle or skillet over medium-high heat. Roll or press one ball of dough to the desired thickness. Tip: they are easier to handle if you make them smaller (i.e. a little thicker). If you are using a tortilla press, you want to have plastic wrap on both sides of the press to prevent the dough from sticking. With floured hands, quickly pick the pressed piece of dough, lay it on your dominant hand, and flip it over onto the grill. If it wrinkles at all just use a spatula to straighten it out. Let it cook for 1-2 minutes and then flip. Cook another minute or two and remove. Be careful not to overcook it as it will become crisp instead of soft and pliable. Repeat with the remaining balls of dough. You can buy a tortilla warmer 
or just place a tea towel in a bowl and stack the tortillas inside the towel.
Quinoa Flour Tortillas
You can buy quinoa flour
or grind your own in a grain mill.
3 cups quinoa flour (preferably freshly ground)
1 cups water minus 3 tablespoons, plus 3 tablespoons raw apple cider vinegar (if soaking; otherwise 1 cup water)
3/4 teaspoons non-aluminum baking powder
3/4 teaspoons sea salt
1/4 cup grapeseed oil or melted virgin, unrefined coconut oil
Follow the same directions above for whole wheat version, but just replace the wheat with quinoa.
Blue Corn Tortillas (with whole wheat)
These directions are for a "non-soaked" version. If you want to soak the tortillas, start the night before, reduce the water by 3 tablespoons and add 3 tablespoons of apple cider vinegar. Prepare the dough, but do not divide it into balls. Place it in a bowl, cover, and sit at room temperature overnight. Proceed the next day. This addresses the wheat, not the need to soak the blue corn. If you want to soak the blue corn then a lime water solution would be used and the flours would probably be soaked separately.
1 1/2 cups organic blue corn meal
1 cup whole wheat flour (preferably freshly ground)
1 cup boiling water
Mix blue corn and boiling water together in a bowl and let it sit for 15 minutes. Mix in 1/2 cup of the whole wheat flour at first and proceed to add more flour, as needed. You may need more than 1 cup or you may need less. Start with less. The consistency should be soft, but not strong. It will be sitting for 1 hour and will stiffen up during that time, so do not add too much flour on the front end. Once dough begins to hold together, turn it out onto a floured surface and knead for a minute. Divide the dough into small balls (golf ball sized) and place on a baking sheet. Cover and allow it to rest for 1 hour.
When you're ready to fry the tortillas, heat a griddle or skillet over medium-high heat. Roll or press one ball of dough to the desired thickness. Tip: they are easier to handle if you make them smaller (i.e. a little thicker). If you are using a tortilla press, you want to have plastic wrap on both sides of the press to prevent the dough from sticking. With floured hands, quickly pick the pressed piece of dough, lay it on your dominant hand, and flip it over onto the grill. If it wrinkles at all just use a spatula to straighten it out. Let it cook for 1-2 minutes and then flip. Cook another minute or two and remove. Be careful not to overcook it as it will become crisp instead of soft and pliable. Repeat with the remaining balls of dough. You can buy a tortilla warmer or just place a tea towel in a bowl and stack the tortillas inside the towel.
Tortilla Soup
This recipe is only slightly adapted from The Real Food Dailycookbook by Ann Gentry. It is so affordable and easy to make. You can add shredded chicken for more protein.
1 tablespoon grapeseed or coconut oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno chili, seeded and finely chopped
2 tablespoon tamari
2 teaspoons ground cumin
1 teaspoon sea salt, or to taste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
8 cups vegetable or chicken stock, preferably homemade
1 pound tomatoes, coarsely chopped
1/3 cup tomato paste
8 organic corn tortillas, coarsely chopped (we used homemade blue corn)
1/4 cup finely chopped fresh cilantro
Optional (but yummy) Toppings:
1/2 cup Crispy Tortilla Strips (strips of tortillas lightly fried)
1 avocado, peeled, pitted, and sliced
Sour Cream (dairy or tofu)
Monterey Jack cheese
Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic, and saute for 5 minutes, or until the onions are translucent. Add the jalapeno chile, tamari, cumin, salt, oregano, and pepper, and continue to saute until the jalapeno begins to soften and the mixture is very aromatic.
Add the stock, tomatoes, and tomato paste and stir to combine. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for 10 minutes, or until the tomatoes are tender. Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart. Using a handheld immersion blender, blend the soup in the pot until smooth. Stir in the cilantro.
Ladle the soup into bowls. Garnish with the tortilla strips, avocado, and tofu sour cream, and serve.
Corn, Lima Bean, and Jicama Salad
This salad could not be any easier and the taste and presentation scream "SUMMER!!!". Fresh corn and lima beans are always best, but frozen is just as good.
1 bag of frozen organic white corn, thawed
1 bag frozen baby lima beans, thawed
1 cup jicama, sliced into matchsticks (a mandolin makes this a snap)
1/2 cup finely diced red bell pepper
1/3 cup sliced (thinly) green onions
1/3 cup chopped fresh cilantro
1/4 chopped fresh basil
3 Tbsp fresh lime juice
2 Tbsp orange juice
2 1/2 tsp grated lime peel
1/4 tsp ground cumin
5 Tbsp extra-virgin olive oil, divided
In a large bowl, add corn, lima beans, jicama, red pepper, green onions, cilantro and basil. Whisk lime juice, orange juice, lime peel, cumin and olive oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. Cover and chill.
Can be made up to 6 hours ahead.
Swordfish Enchiladas
This recipe is from Nourishing Traditions
by Sally Fallon. You can use any fish in place of the swordfish. Tuna is offered in the cookbook as a variation.
1 lb. swordfish
2 tablespoons olive oil
1 bunch green onions
4 cups green enchilada sauce (recipe follows)
12 corn tortillas
1 cup grated Monterey Jack cheese
chopped cilantro for garnish
salt and pepper
Preheat oven to 325 degrees.
Heat a grill or skillet over medium-high. Brush the fish with olive oil, salt and pepper. Sear the fish for 7 minutes each side or until it flakes with a fork. Be careful not to overcook. Mix 1 cup of the green sauce with the flaked swordfish and the green onions. Heat the tortillas to make them soft and pliable by frying lightly in oil. Pat the tortillas dry before proceeding. Spoon 2 tablespoons of the fish mixture onto each tortilla and roll tightly. Line each enchilada up in a greased pyrex dish. Top with some of the remaining green sauce, cover with foil, and bake until steaming.
Serve with cheese, cilantro, and more sauce on the side.
Green Enchilada Sauce:
2 onions, chopped
8 fresh tomatillos, husked and finely chopped
3 anaheim chilies, seeded and diced
2 small jalapeno peppers, seeded and diced
2 cloves garlic minced
3 tablespoons grapeseed oil
1 3/4 cup chicken stock, preferably homemade
sea salt
1 bunch fresh cilantro, chopped
Saute onions in the oil until soft. Add chilies and tomatillas and continue to saute. Add the stock, garlic, and salt and simmer for 30 minutes. Remove from heat and stir in the cilantro. Using a food processor, immersion blender, or regular blender, puree the sauce until smooth.
Ancho Chocolate Truffles
There are so many ways to do these and they couldn't be easier. At the end of the recipe I will suggest some variations. Because the main ingredient of these is chocolate, use good, organic dark chocolate! Dagoba
or Green & Black's are both great.
2 dried ancho chiles
2 tablespoons honey
1/3 cups coconut milk
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon (preferably fresh ground)
1 cup dark bittersweet chocolate pieces (at least 65%)
1 teaspoon Ancho powder
2 tablespoons coconut oil
1/2 teaspoon vanilla
1/2 cup organic cocao powder (we used raw
Optional:
1/4 cup goji berries
1/4 cup cocao nibs
Stem and seed the chiles, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile. Remove from heat. In a small saucepan mix coconut milk and honey. Add one of the chilies and bring to a boil over medium heat. Cover, remove from heat, and steep for 5-10 minutes.
Meanwhile, dump the chocolate pieces into a medium sized bowl. Place the second chili into a spice grinder and grind into a fine powder. Measure out 1 teaspoon and add to the chocolate. Grind the cinnamon (this will only take a small piece of a stick), measure out 1/4 teaspoon and add to the chocolate. Lastly, add the salt. Once the coconut milk mixture has finished steeping, hold a fine meshed strainer over the bowl of chocolate and pour the hot coconut milk into it (straining the chili and remaining seeds). Whisk the chocolate until smooth. If the chocolate is not melting completely, microwave for 10-15 seconds and then stir. Now whisk in the coconut oil. Switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Stir in the cocao nibs, goji berries, and vanilla. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.
Spoon or scoop about 1 tablespoon of the chocolate at a time and roll into balls. Roll in cocoa powder and place on a parchment lined sheet. I like to use a small cookie scooper
so they are all the exact same size.
Variations:
- Change the spices to anything - cumin, nutmeg, cayenne, etc.
- Add orange zest
- In place of vanilla use a different extract, such as, almond
- Add a tablespoon or two of liquor - rum, whiskey, chambord, grand marnier (particularly good with orange zest), amaretto
- Add some ground nuts or roll the truffles in ground nuts
- Top with a course sugar (or salt)
Let's talk for a moment about homemade tortillas, because they are easier than you think to make. Invest in a tortilla press to make your life easier. I bought one from Amazon.com for $14.95 and have found several other uses for it (crackers, calzones, meat pies, etc.). I hate rolling. Think beyond white flour and yellow corn, too. Whole wheat flour, blue corn, quinoa flour - all make delicious tortillas, as we proved last night. If you can grind fresh, it's best. Soaking your grains is even better than best. Read here about why and how to soak your grains in order to neutralize the phytic acid and release all of the nutrients for your body's enjoyment. The recipes below are just starting points. Think of them more as ratios of dry/liquid/fat and plug in whatever dry or fat you want. Grind some flaxseeds, chia seeds, sunflower or pumpkin seeds and use in place of some of the flour. Bean flours, such as, garbanzo bean flour will add protein. The grain possibilities are endless, too. Barley, buckwheat, spelt, or farro flours are good options. Mix it up. You are no longer limited to dry, horrible tasting tortillas from the grocery store! Once you taste how good tortillas are when they hot from the skillet and happen to be a thousand times better for you, you will never look back.
Beyond tortillas, we made a feast of equally tasty Mexican food, which I do not want to neglect mentioning:
Tortilla Soup from The Real Food Daily Cookbook
(made with the blue corn tortillas)Swordfish Enchiladas with Green Enchilada Sauce (made with quinoa tortillas)
Lima Bean, Corn, and Jicama Salad
Ancho Chili Truffles
All of it was just bursting with freshness and flavor. If I had to judge based on the majority of everyone's comments, the Tortilla Soup was the favorite. That means if you are reading this, you need to make it. Now, if only I had remembered to take some pictures....
Thanks to everyone for a great class last night - enjoy the recipes!
Whole Wheat Tortillas (Soaked)
Using a tortilla press
makes these so much easier than rolling. It's a low-cost investment ($14.95 on Amazon.com) and will probably encourage you to make them more often!3 cups whole wheat flour (preferably freshly ground)
1 cups water minus 3 tablespoons, plus 3 tablespoons raw apple cider vinegar (if soaking; otherwise 1 cup water)
3/4 teaspoons non-aluminum baking powder
3/4 teaspoons sea salt
1/4 cup grapeseed oil or melted virgin, unrefined coconut oil
In bowl of mixer, combine flour, baking powder, and salt. Using the paddle attachment, turn mixer on and add oil. Add water gradually until mixture cleans sides of bowl and forms ball in center of bowl. Switch to dough hook and let the machine knead the dough for 2 minutes. Remove dough and knead by hand a few times just to bring the dough together. Add more flour or water to get the right consistency. It should feel moist, maybe even a little tacky. It should not stick to your fingers. If following soaked version, place the dough into a glass bowl and cover with plastic wrap. Allow the dough to rest for twelve to twenty-four hours at room temperature and then proceed. Otherwise, divide the dough into 16 parts for small tortillas or 12 parts for large tortillas. Roll each part into a ball and spread on a cookie sheet. Spray with oil and cover tightly with plastic wrap. Let the balls rest 1 hour before proceeding.
When you're ready to fry the tortillas, heat a griddle or skillet over medium-high heat. Roll or press one ball of dough to the desired thickness. Tip: they are easier to handle if you make them smaller (i.e. a little thicker). If you are using a tortilla press
, you want to have plastic wrap on both sides of the press to prevent the dough from sticking. With floured hands, quickly pick the pressed piece of dough, lay it on your dominant hand, and flip it over onto the grill. If it wrinkles at all just use a spatula to straighten it out. Let it cook for 1-2 minutes and then flip. Cook another minute or two and remove. Be careful not to overcook it as it will become crisp instead of soft and pliable. Repeat with the remaining balls of dough. You can buy a tortilla warmer or just place a tea towel in a bowl and stack the tortillas inside the towel.Quinoa Flour Tortillas
You can buy quinoa flour
or grind your own in a grain mill. 3 cups quinoa flour (preferably freshly ground)
1 cups water minus 3 tablespoons, plus 3 tablespoons raw apple cider vinegar (if soaking; otherwise 1 cup water)
3/4 teaspoons non-aluminum baking powder
3/4 teaspoons sea salt
1/4 cup grapeseed oil or melted virgin, unrefined coconut oil
Follow the same directions above for whole wheat version, but just replace the wheat with quinoa.
Blue Corn Tortillas (with whole wheat)
These directions are for a "non-soaked" version. If you want to soak the tortillas, start the night before, reduce the water by 3 tablespoons and add 3 tablespoons of apple cider vinegar. Prepare the dough, but do not divide it into balls. Place it in a bowl, cover, and sit at room temperature overnight. Proceed the next day. This addresses the wheat, not the need to soak the blue corn. If you want to soak the blue corn then a lime water solution would be used and the flours would probably be soaked separately.
1 1/2 cups organic blue corn meal
1 cup whole wheat flour (preferably freshly ground)
1 cup boiling water
Mix blue corn and boiling water together in a bowl and let it sit for 15 minutes. Mix in 1/2 cup of the whole wheat flour at first and proceed to add more flour, as needed. You may need more than 1 cup or you may need less. Start with less. The consistency should be soft, but not strong. It will be sitting for 1 hour and will stiffen up during that time, so do not add too much flour on the front end. Once dough begins to hold together, turn it out onto a floured surface and knead for a minute. Divide the dough into small balls (golf ball sized) and place on a baking sheet. Cover and allow it to rest for 1 hour.
When you're ready to fry the tortillas, heat a griddle or skillet over medium-high heat. Roll or press one ball of dough to the desired thickness. Tip: they are easier to handle if you make them smaller (i.e. a little thicker). If you are using a tortilla press, you want to have plastic wrap on both sides of the press to prevent the dough from sticking. With floured hands, quickly pick the pressed piece of dough, lay it on your dominant hand, and flip it over onto the grill. If it wrinkles at all just use a spatula to straighten it out. Let it cook for 1-2 minutes and then flip. Cook another minute or two and remove. Be careful not to overcook it as it will become crisp instead of soft and pliable. Repeat with the remaining balls of dough. You can buy a tortilla warmer or just place a tea towel in a bowl and stack the tortillas inside the towel.
Tortilla Soup
This recipe is only slightly adapted from The Real Food Daily
cookbook by Ann Gentry. It is so affordable and easy to make. You can add shredded chicken for more protein.1 tablespoon grapeseed or coconut oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno chili, seeded and finely chopped
2 tablespoon tamari
2 teaspoons ground cumin
1 teaspoon sea salt, or to taste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
8 cups vegetable or chicken stock, preferably homemade
1 pound tomatoes, coarsely chopped
1/3 cup tomato paste
8 organic corn tortillas, coarsely chopped (we used homemade blue corn)
1/4 cup finely chopped fresh cilantro
Optional (but yummy) Toppings:
1/2 cup Crispy Tortilla Strips (strips of tortillas lightly fried)
1 avocado, peeled, pitted, and sliced
Sour Cream (dairy or tofu)
Monterey Jack cheese
Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic, and saute for 5 minutes, or until the onions are translucent. Add the jalapeno chile, tamari, cumin, salt, oregano, and pepper, and continue to saute until the jalapeno begins to soften and the mixture is very aromatic.
Add the stock, tomatoes, and tomato paste and stir to combine. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for 10 minutes, or until the tomatoes are tender. Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart. Using a handheld immersion blender, blend the soup in the pot until smooth. Stir in the cilantro.
Ladle the soup into bowls. Garnish with the tortilla strips, avocado, and tofu sour cream, and serve.
Corn, Lima Bean, and Jicama Salad
This salad could not be any easier and the taste and presentation scream "SUMMER!!!". Fresh corn and lima beans are always best, but frozen is just as good.
1 bag of frozen organic white corn, thawed
1 bag frozen baby lima beans, thawed
1 cup jicama, sliced into matchsticks (a mandolin makes this a snap)
1/2 cup finely diced red bell pepper
1/3 cup sliced (thinly) green onions
1/3 cup chopped fresh cilantro
1/4 chopped fresh basil
3 Tbsp fresh lime juice
2 Tbsp orange juice
2 1/2 tsp grated lime peel
1/4 tsp ground cumin
5 Tbsp extra-virgin olive oil, divided
In a large bowl, add corn, lima beans, jicama, red pepper, green onions, cilantro and basil. Whisk lime juice, orange juice, lime peel, cumin and olive oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. Cover and chill.
Can be made up to 6 hours ahead.
Swordfish Enchiladas
This recipe is from Nourishing Traditions
by Sally Fallon. You can use any fish in place of the swordfish. Tuna is offered in the cookbook as a variation.1 lb. swordfish
2 tablespoons olive oil
1 bunch green onions
4 cups green enchilada sauce (recipe follows)
12 corn tortillas
1 cup grated Monterey Jack cheese
chopped cilantro for garnish
salt and pepper
Preheat oven to 325 degrees.
Heat a grill or skillet over medium-high. Brush the fish with olive oil, salt and pepper. Sear the fish for 7 minutes each side or until it flakes with a fork. Be careful not to overcook. Mix 1 cup of the green sauce with the flaked swordfish and the green onions. Heat the tortillas to make them soft and pliable by frying lightly in oil. Pat the tortillas dry before proceeding. Spoon 2 tablespoons of the fish mixture onto each tortilla and roll tightly. Line each enchilada up in a greased pyrex dish. Top with some of the remaining green sauce, cover with foil, and bake until steaming.
Serve with cheese, cilantro, and more sauce on the side.
Green Enchilada Sauce:
2 onions, chopped
8 fresh tomatillos, husked and finely chopped
3 anaheim chilies, seeded and diced
2 small jalapeno peppers, seeded and diced
2 cloves garlic minced
3 tablespoons grapeseed oil
1 3/4 cup chicken stock, preferably homemade
sea salt
1 bunch fresh cilantro, chopped
Saute onions in the oil until soft. Add chilies and tomatillas and continue to saute. Add the stock, garlic, and salt and simmer for 30 minutes. Remove from heat and stir in the cilantro. Using a food processor, immersion blender, or regular blender, puree the sauce until smooth.
Ancho Chocolate Truffles
There are so many ways to do these and they couldn't be easier. At the end of the recipe I will suggest some variations. Because the main ingredient of these is chocolate, use good, organic dark chocolate! Dagoba
or Green & Black's are both great. 2 dried ancho chiles
2 tablespoons honey
1/3 cups coconut milk
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon (preferably fresh ground)
1 cup dark bittersweet chocolate pieces (at least 65%)
1 teaspoon Ancho powder
2 tablespoons coconut oil
1/2 teaspoon vanilla
1/2 cup organic cocao powder (we used raw
Optional:
1/4 cup goji berries
1/4 cup cocao nibs
Stem and seed the chiles, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile. Remove from heat. In a small saucepan mix coconut milk and honey. Add one of the chilies and bring to a boil over medium heat. Cover, remove from heat, and steep for 5-10 minutes.
Meanwhile, dump the chocolate pieces into a medium sized bowl. Place the second chili into a spice grinder and grind into a fine powder. Measure out 1 teaspoon and add to the chocolate. Grind the cinnamon (this will only take a small piece of a stick), measure out 1/4 teaspoon and add to the chocolate. Lastly, add the salt. Once the coconut milk mixture has finished steeping, hold a fine meshed strainer over the bowl of chocolate and pour the hot coconut milk into it (straining the chili and remaining seeds). Whisk the chocolate until smooth. If the chocolate is not melting completely, microwave for 10-15 seconds and then stir. Now whisk in the coconut oil. Switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Stir in the cocao nibs, goji berries, and vanilla. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.
Spoon or scoop about 1 tablespoon of the chocolate at a time and roll into balls. Roll in cocoa powder and place on a parchment lined sheet. I like to use a small cookie scooper
so they are all the exact same size.Variations:
- Change the spices to anything - cumin, nutmeg, cayenne, etc.
- Add orange zest
- In place of vanilla use a different extract, such as, almond
- Add a tablespoon or two of liquor - rum, whiskey, chambord, grand marnier (particularly good with orange zest), amaretto
- Add some ground nuts or roll the truffles in ground nuts
- Top with a course sugar (or salt)
Thursday, April 15, 2010
What I did with my Door to Door Organics box LAST week....
I'll start off by stating the obvious - I'm a week behind. I've been tied up with a couple of projects this week and haven't had much spare time to think. Better late than never, though, right?
I kind of had a theme going on with my cooking last week of quick standby's that can be made up a thousand different ways and are perfect for using whatever you have in the fridge. Ok, that is my theme every week, but last week it was considerably apparent. I'm talking omelets, quesadillas, salads, lacto-fermented veggies, and fritters. You can look at these more as methods instead of exact recipes. Play around with them and I bet you could remake them in some way, shape, or form every week using whatever is in your box. I was informed by my family that I could make omelets any time I wanted, so there you go. Give it a try for a quick and easy dinner and you might just find something new to add your rotation.
Now in case you are wondering, here is what found its way into my box last week:
1 lb ZucchiniAnd let the weekly recap begin...
2 lb Yukon Gold Potatoes
1 ea. Spinach
1 ea. Romaine Lettuce
1 lb Leeks
1 ea. Green Chard
2 ea. Cucumbers
1 ea. Carrots with Tops
1 ea. Broccoli
1 ea. Strawberries
4 ea. Navel Oranges
1 ea. Mangoes
6 ea. Danjou Pears
6 ea. Braeburn Apples
1 ea. Avocado
1. Jamie Oliver's Zucchini Fritters - Lots of people are asking what they can do with their zucchini and this week I have an amazing fritter recipe for you. It comes from "Cook with Jamie" by Jamie Oliver. I promise this recipe will have you smiling when you see zucchini in your box!
4 zucchini
1 large free-range or organic egg
1 tsp white pepper
1 heaped tablespoon flour
1 fresh red chili, deseeded and finely chopped ( I used cayenne pepper) a bunch of fresh mint, leaves picked and chopped
1 lemon, zested and quartered
a handful of freshly grated parmesan cheese sea salt grape seed oil
1/2 tsp cumin
Remove the ends from the zucchini and cut them lengthways into quarters. Remove the fluffy white center from each one with your knife (don't throw it out - use it in smoothies!). Then slice the zucchini up into matchsticks - don't worry about being precise and perfect, just do the best you can. Try to make them as thin as possible, though.
Separate the egg and put the white into one bowl and the yolk into another. Add the zucchini matchsticks, white pepper, flour, chili, mint, lemon zest and parmesan to the yolk and mix up with your hands.
Whip the egg white with a pinch of salt until stiff, then carefully fold it into the zucchini mixture.
Put a couple of tablespoons of oil into the pan and add 5 or 6 bundles of the mixture. Sprinkle with some cumin and cook the fritters on a medium heat, about 2 1/2 minutes on each side or until golden.
Serve on a platter with the lemon quarters.
2. Potato Quesadillas - This is a popular street vendor food in Mexico. They remind me of perogies. You can make just anything into a quesadilla. This is such a great way to use up leftovers. I made homemade quinoa tortillas; although, you can use store bought. Here's how you make a Potato Quesadilla: Slice your potatoes very thin (preferably with a mandolin slicer) and cook over medium heat in a skillet with one onion, sliced, and 1 tablespoon of grapeseed oil for about 10 minutes. You want the potatoes to be just cooked, but not falling apart. Remove from the heat and heat another griddle or skillet over medium-high heat. Add a small amount of oil to the pan. Spoon some potatoes on one half of a tortilla. Top with some cheese (I just used parmesan). Fold the tortilla in half over the potatoes. Toast each side of the quesadilla for a couple of minutes or until the cheese has melted. Serve with sour cream and salsa.
3. Umeboshi Broccoli Salad - This is one of my favorite salads spawned from the traditional salad with broccoli, bacon, sunflower seeds, raisins, and tons of mayo. Instead of mayo I use a dressing made of cucumbers and tangy umeboshi paste. There are so may tastes going on that it leaves you completely satisfied. Click here for the recipe.
4. Chard Omelet - Another great way to (1) use veggies and (2) make something quick on these beautiful evenings when the last thing you want to do (even me) is be in the kitchen all night. The key to a good omelet is good eggs and you can't buy good eggs from the store! I get farm-fresh, pastured eggs from Parker Farms, as well as, a couple of other dealers I can count on when I'm running low between my regular CSA deliveries. Making omelets takes some practice (and patience), but once you get it, you get it. Here's how it's done:
Beat 3 eggs with 1 tablespoon milk and a little salt and pepper. Heat an 8 inch skillet over medium heat and then add one tablespoon butter or coconut oil (swirl it around to coat the pan). Once it's melted, add the egg mixture and let it cook for about 30 seconds so it forms a nice layer on the bottom. Now with a rubber spatula begin to push the edges of the egg towards the middle so the uncooked portions are filling the perimeter. Continue for a couple of minutes until the omelet is mostly cooked. Be sure the pan is not hot enough so that it is browning the eggs. You want to keep it moving so everything is getting cooked but portions are not getting overcooked. Now it's time to add your filling. I like to do a half-fold, so I put my fillings on one half and then, in one motion, slide the omelet out of the pan and fold the unfilled half over the filling. Perfect!
For my chard filling, I cleaned and destemmed my chard and then put it in a glass dish (with water still on the leaves). Cover and microwave for just a couple minutes so it begins to melt. Now saute it in a little coconut oil, chopped garlic, and a tiny bit of crushed red pepper. Once it's fully cooked grate a tiny bit of fresh nutmeg over it. Careful not to do too much - you're not going for pumpkin pie! You can do this with literally any green and it always goes well in an omelet with feta (or your favorite) cheese.
5. Summer Salad - The salad you see above is inspired by one that I love at Yard House. I start making it at home just as soon strawberries make their appearance in the spring. Lettuce is tossed with thinly sliced leeks, strawberries, candied walnuts, avocado, and oranges and is dressed with a balsamic vinaigrette. My version of the walnuts is made by mixing a tablespoon of honey with a tablespoon of water and heating for 20 seconds in the microwave. Add a sprinkle of cinnamon, nutmeg, and cayenne pepper and stir. Toss with walnuts and the bake at 350 for about 10 minutes. Remove from oven and cool. I use this basic dressing and add feta cheese. I think I had this every day for lunch last week!
6. Pickles - I am really into lacto-fermenting right now and I'm trying to lacto-ferment something every week. Last week it was beets. This week it's cucumbers. This is a topic discussed in great detail in Nourishing Traditions
. Here is a great article from Weston A. Price Foundation where you can read all about the many health benefits. In summary, lacto-fermenting is method of preservation using salt and/or whey. The result is the presence of "good" bacteria aiding in digestion, increasing vitamin levels, and providing an array of healthy enzymes that, again, you can read all about here. The pickles I made is a recipe straight from Nourishing Traditions. For the two cucumbers I received, here is how I made the pickles: Slice cucumbers into desired shape (round slices, spears, etc.). Add to a 1 qt. sized mason jar. In a separate bowl, combine 1 cup of water, 4 tablespoons of whey, 1 tablespoon sea salt, 1 tablespoon mustard seeds, and 2 tablespoons chopped fresh dill (Note: If you do not have whey available, use a little extra sea salt. Be warned, though, they will be quite salty). Pour mixture over cucumbers and add water to fully cover. Put the lid on and leave at room temperature for 2 days then move to the refrigerator and enjoy.
7. Avocado Dressing - Here is a very tasty dressing from Elana's Pantry. Creamy avocado with a splash of lemon and olive oil. I tossed it with the romaine lettuce, thawed frozen sweet corn, and feta cheese. The picture is sort of funny. My brother and his family came over for dinner and I forgot to get a picture before everyone dug in.
8. Homemade Applesauce - This is one of my family's favorite things. All of us love it, so it doesn't last long. Heck, EJ alone can wipe out a quart in one day...which he did. Typically, I would make this in the fall when apples are so abundant, but I wanted to have some around for a recipe I was going to try out. Guess I'll have to wait on that! I don't know if you can really call my applesauce a "recipe" since all I do is core and quarter the apples and bake them at 350 for about an hour. Once they are very soft I run them through the food mill and voila. No sugar or anything. It's the best applesauce I've ever had!
That just leaves the carrots, spinach, mangos, pears, and oranges. We just ate the fruit whole - nothing special there. The carrots went into a pot of beans, as well as, smoothies. The spinach went into smoothies, too, similar to the one here. Overall, a successful week!
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