Monthly Archives: January 2016

Soy Sauce Eggs

Posted on by
  • 6 tablespoons warm water
  • 1 tablespoon sugar
  • 2 tablespoons sherry vinegar
  • 3/4 cup soy sauce
  • 6 large eggs
  • Maldon or other flaky salt
  • Black pepper

 

  • In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
  • Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
  • Once the eggs are cool, peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
  • Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
  • To serve, cut the eggs in half lengthwise and season with salt and pepper.

 

Oatmeal Lentil Muffins

Posted on by

¼ cup (60 mL) split red lentils
¼ cup (60 mL) old-fashioned (large flake) oats
1½ cups (375 mL) all-purpose flour
½ cup (125 mL) brown sugar, packed
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) salt
½ cup (125 mL) milk
1 large egg
¼ cup (60 mL) oil
1 cup (250 mL) fresh or frozen berries (do not defrost)

  1. PREHEAT the oven to 400˚F and line 12 muffin cups with paper liners.
  2. BRING the lentils and oats to a simmer in a medium saucepan with 1 cup of water.
  3. WHISK together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Once the oatmeal and lentils have cooled to a lukewarm temperature, stir in the milk, egg, and melted butter or oil. Add this mixture to the dry ingredients along with the blueberries (and any other fruits or nuts you like) and stir just until combined; do not worry about getting all the lumps out of the batter.
  4. FILL the paper-lined muffin cups and bake for 20 minutes, until pale golden and springy to the touch.

Greek Couscous

Posted on by

 

  • 1 cup couscous
  • 1 cup water
  • ⅔ cup diced peppers
  • ½ cup diced sun-dried tomatoes
  • ⅔ cup chopped kalamata olives
  • 2-3 Tbsp juices/oils from tomatoes and olives
  • 4oz crumbled feta cheese
  • generous sprinkle of parsley
  1. Prepare couscous as directed on the package. (Mine says to boil the water, add couscous, stir quickly & remove from heat; let stand for 5 minutes). I skipped on both the butter and salt.
  2. In a large bowl, mix peppers, tomatoes and olives together well.
  3. Add couscous and stir, breaking up the large pieces.
  4. Add the juices and/or oils from the tomatoes and olive to the couscous as needed to keep dish moist, but not wet. Couscous will absorb liquid quickly, so be generous and work fast.
  5. Once the couscous and vegetables are mixed well, add feta and stir to combine.
  6. Sprinkle parsley just before serving.

 

Harissa

Posted on by

4 ounces dried chiles of your choice (see Recipe Notes)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves, peeled
1 teaspoon kosher salt, or to taste
2 tablespoons extra virgin olive oil, plus more for storing
Optional additions: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika

 

  • Soften the chiles. Place the chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes.
  • Toast the spices. While the chiles are soaking, toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When the spices are fragrant, remove them from the pan.
  • Grind the spices. Grind the spices in a mortar and pestle, spice grinder, or coffee grinder.
  • Drain the chiles. Drain the chiles, reserving the liquid for step 7.
  • Stem and seed the chiles. Remove and discard the stems and seeds from the chiles. (Wearing gloves is optional but recommended to protect your hands.)
  • Combine the chiles with spices, garlic, and salt. Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor. (You can also use a mortar and pestle.)
  • Make a paste. With the food processor running, slowly drizzle in the olive oil and process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally. If a thinner paste is desired, blend in a little of the chile soaking liquid until the paste has reached your desired texture.
  • Taste and adjust seasonings. The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients to your liking.
  • Top with olive oil and store. Transfer the harissa to a jar and cover the surface with a thin layer of olive oil. Cover the jar and refrigerate for up to a month, adding a fresh layer of olive oil on the top each time you use the

 

Sweet and Sour Meatballs

Posted on by
  • 24 frozen meatballs
  • 1 cup pineapple chunks
  • 1 tablespoon oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/3 cup pineapple juice
  • 1/3 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cornstarch
  1. Place the meatballs and pineapple chunks in the crock of a 3-quart slow cooker.
  2. In a medium skillet, heat the oil until shimmering. Add the onion and bell pepper and saute until tender, about 5 to 7 minutes. Add this to the crock.
  3. In a small dish, whisk together the pineapple juice, chicken broth, soy sauce, rice vinegar, brown sugar, sesame oil, and crushed red pepper. Pour this mixture into the crock.
  4. Cover the slow cooker and cook 4 hours on high.
  5. Remove the meatballs, pineapple, and vegetables with a slotted spoon. Cover to keep warm.
  6. Whisk together the cornstarch and 2 tablespoons water. Add this mixture to the liquid in the crock, whisking until well blended. Cook until thickened, about 10 to 15 minutes.
  7. Add the meatballs, pineapple, and vegetables back to the crock. Stir gently to coat with the sauce. Serve with white rice and steamed vegetables.
  8. To freeze: cool the mixture. Wrap, label, and chill well before freezing. Reheat before serving.

Pork Chili with Pumpkin

Posted on by
  • 1 1/2 pounds boneless Sirloin Pork Chops, cubed
  • fine sea salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup pumpkin puree
  • 1 cup tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 40-ounce can pinto beans, drained
  • 30-ounce can black beans, drained
  • 15-ounce can diced tomatoes
  • 4-ounce can diced green chiles
  1. Season the pork cubes with salt and pepper to taste. In a large nonstick skillet over medium heat, heat the oil until shimmering. Add the pork cubes and chopped onion and sauté. Cook until the pork is lightly browned and the onion is clear.
  2. In the crock of a 6-quart slow cooker, whisk together the pumpkin puree, tomato sauce, chili powder and garlic powder. Add the meat mixture, beans, tomatoes, and chiles to the pot. Stir well to combine. Cover with the slow cooker lid and cook for 4 hours on HIGH or 6 to 8 hours on LOW.

Pad Thai w/Spaghetti Squash

Posted on by

For the pad Thai sauce:
2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 to 4 tablespoons water, to thin

For the pad Thai:
1/2 medium spaghetti squash (from a 3-pound squash)
2 1/2 tablespoons peanut oil
8 ounces extra-firm tofu, diced
2 tablespoons corn starch
1/2 medium yellow onion, thinly sliced
2 large eggs, whisked
2 cloves garlic, minced
4 scallions, cut into 1- to 2-inch pieces
1/2 cup bean sprouts, plus more to serve
2 tablespoons chopped peanuts, to serve
Lime wedges, to serve
Cilantro, to serve
Red pepper flakes, to serve

Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks.

Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven (30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.

Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.

Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)

Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color, 3 to 4 minutes. Transfer to the plate with the tofu. (Adjust the heat as needed if your pan starts smoking.)

Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the plate with the tofu and onion. (Adjust the heat as needed if your pan starts smoking.)

Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.

Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.

Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.

Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot. Leftovers reheat well and will keep for up to a week in the fridge.