Monthly Archives: January 2017

Ginger and Coconut Pork and Caulifower

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  • 1 lb ground pork
  • 1 small cauliflower
  • 1 tbsp coconut oil
  • 2 tsp fish sauce
  • 1 2-inch ginger root, peeled
  • 2 cloves garlic
  • ½ cup coconut milk
  • ¾ tsp salt
  • Black sesame seeds
  1. Melt the coconut oil in a large skillet over medium heat. Add the ground pork, and cook a few minutes until beginning to brown.
  2. Grate the ginger and mince the garlic, add to the pork. Stir in the fish sauce and salt, then cook, stirring frequently, until the meat is no longer pink.
  3. Roughly chop the cauliflower, coarsely shred in a food processor (or dice manually) then add to the meat mixture.
  4. Stir in the coconut milk and cook, stirring occasionally) until cauliflower is softened, about 10 minutes.
  5. Finely chop the scallions, add to the skillet and cook for 2 minutes, stirring.
  6. Transfer to a serving bowl, top with black sesame seeds and enjoy warm.

 

Portuguese Chicken

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  • 2 tablespoons olive oil
  • 3 cups cored seeded sweet red, green and yellow peppers, cut into thin strips
  • 1 cup thinly sliced onions
  • 1 tablespoon finely chopped garlic
  • Salt and freshly ground pepper to taste
  • 1 cup canned crushed tomatoes
  • ¼ teaspoon saffron stems or 1/2 teaspoon turmeric
  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts, about 1 1/4 pounds
  • 1 tablespoon finely chopped shallots
  • ¼ cup dry white wine
  • ¼ cup fresh or canned chicken broth
  • 4 tablespoons finely chopped parsley
  1. Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
  2. Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
  3. Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Grains and Beans

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  • 1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
  • 1 quart chicken or vegetable stock, preferably homemade
  • ½ teaspoon salt, more as needed
  • 6 slices bacon, diced
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 celery stalk, diced, plus celery leaves for serving
  • 2 garlic cloves, minced
  • 2 teaspoons thyme leaves, more for serving
  • 3 ½ cups (two 15-ounce cans) cooked red kidney beans, drained
  • ¼ teaspoon black pepper
  • ¼ teaspoon grated nutmeg
  • Hot sauce, for serving
  1. In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
  2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
  3. Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
  4. Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
  5. Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

Muhammara

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  • 1 tablespoon crushed red pepper
  • chili flakes
  • 1/2 tsp. ground cumin
  • 3/4 cup walnuts, toasted
  • 1/4 cup whole-grain bread crumbs
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. pomegranate molasses
  • 1/4 cup tomato paste
  • 2 – 3 roasted red peppers
  • 1/2 – 1 cup warm water
  • 1/2 tsp. sea salt

Using a hand blender (preferably) or a conventional blender, puree the chile flakes, cumin, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a bit thicker. Stir in the salt and adjust the seasonings if needed.

Hummus

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1 can drained chickpeas
3 tbsp. extra-virgin olive oil
3 tbsp. tahini
1 1/2 tbsp. lemon juice (from 1/2 lemon)
1 small clove of garlic, roughly chopped
1 tsp. salt
1/2 tsp. pepper

VARIATIONS
Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top.
• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
• For an olive hummus, fold in 3/4 cup of chopped green or black olives.
• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
• For a more lemony hummus, add 1/4 cup of chopped preserved lemons.

Carrot Miso Soup

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2 tablespoons olive oil
2 pounds carrots, peeled, thinly sliced
1 large onion, finely chopped
4 regular or 6 small garlic cloves, peeled and smashed
1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
4 cups vegetable broth
1/4 cup white miso paste, or more to taste

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.

Pineapple Tepache

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  • ½ pineapple cut into chunks (leave skins on)
  • ½ cup brown sugar
  • 4 cups of water
  • 2 whole cloves
  1. Wash the pineapple and then cut into chunks.
  2. Mix the brown sugar and water until sugar dissolves.
  3. Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
  4. Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
  5. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
  6. Scoop out the white foam that forms.
  7. Serve Pineapple Tepache over ice.

Cashew Cream Cheese

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  • 2 cups raw cashews, soaked in water for 4+ hours
  • 1/4 cup filtered water, to blend
  • 2 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • 1.5 tbsp. lemon juice
  • 1 tbsp. agave
  • 2 cloves garlic
  • 3/4 tsp. sea salt

In a high-speed blender, all ingredients until smooth.  Add water as needed to reach desired thickness.

For sour cream, omit the agave and double the apple cider vinegar.

Vegan Cupcakes

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  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups almond milk
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, warmed until liquid
  • 1 1/4 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.