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Dijon Rice with Broccoli

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  • 1 cup cooked brown rice
  • 2 cups broccoli florets, fresh or frozen
  • 2 to 3 teaspoons Dijon mustard
  • 1 ½ teaspoons low-sodium soy sauce
  • ¼ to ½ teaspoon hot sauce
  • Agave nectar or sugar, to taste (optional)

  1. Steam broccoli or, if frozen, microwave as directed.
  2. Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
  3. Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
  4. Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
  5. Then mix in cooked broccoli, season with salt and pepper, and serve.

Whole Wheat English Muffins

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  • 2 teaspoons/7 grams active dry yeast (1 packet)
  • 4 tablespoons/60 grams unsalted butter
  • ½ cup/120 milliliters plain yogurt
  • ½ cup/120 milliliters warm whole milk
  • ½ tablespoon/7 milliliters honey
  • 1 teaspoon/5 grams fine sea salt
  • 1 cup/125 grams whole-wheat flour
  • 1 cup/125 grams all-purpose flour
  • ½ teaspoon/4 grams baking soda
  • Cornmeal, preferably coarse, as needed

  1. In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
  2. Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
  3. Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
  4. Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
  5. Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
  6. Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
  7. Bake muffins for 10 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
comment:

Made a double batch. I used 3 teaspoons of yeast and little extra honey, the rest of the ingredients were doubled. They came out great. very flavorful with lots of nooks and crannies. I made them a little smaller, used a mounded quarter cup scoop.

Brown Rice Bowl with Tofu

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  • A 14-ounce block of organic extra-firm tofu (find one that is not too dry), cut into 8 slices
  • 3 tablespoons soy sauce
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • ⅛ teaspoon of cayenne (optional)
  • 1 tablespoon honey or agave nectar
  • 2 teaspoons lime juice
  • 2 tablespoons light miso
  • 2 tablespoon mirin
  • 1 tablespoon dark sesame oil
  • 3 tablespoons grapeseed oil or sunflower oil
  • 1 large red bell pepper, sliced
  • 3 cups cooked brown rice
  • 1 cup (8 ounces) cabbage kimchi
  1. Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
  2. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
  3. Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
  4. If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

 

Kung Pao Chickpeas

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  1. cook diced carrot, onion and red pepper in coconut oil
  2. add a can of chick peas, a clove of garlic, some minced ginger
  3. add your sauce:
    1. add a few teaspoons of rice vinegar
    2. a few tablespoons chili sauce
    3. a few tablespoons teriyaki sauce
    4. a few teaspoons soy sauce
    5. a few tablespoons of either honey or real maple syrup
    6. a teaspoon of sesame oil
    7. a few drops of liquid smoke
    8. and a teaspoon of your favorite hot sauce
  4. cook until sauce thickens and reduces
  5. top with chopped peanuts, red onion, green onion, cilantro
  6. squeeze of lime on top when served

Cashew Dressing

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  • 1 cup raw cashews
  • Zest and juice of 2 lemons (1 tablespoon zest, 1/3 cup juice)
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, chopped
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon fine sea salt
  • 1/4 cup chopped chives

Soak cashews in boiling water and let sit 30 minutes; drain and rinse. In a blender, combine soaked cashews, 3/4 water, lemon juice and zest, yeast, garlic, pepper and salt; blend until smooth, about 1 minute. Stir in chives. Refrigerate in an airtight container for up to 1 week.

 

Sweet Potatoes with Chile-Cilantro

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  • ¼ cup plus 1/3 cup extra-virgin olive oil, plus more for serving
  • ½ tsp. honey
  • Juice of 2 limes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 ¼ pounds sweet potatoes, scrubbed and cut into 1-inch wedges
  • ½ bunch cilantro, leaves only (1/2 ounce)
  • 2 green chiles, seeded and chopped
  • 2 garlic cloves, minced
  • 2 tbsp. sliced blanched almonds
  • 1 tbsp. white wine vinegar
  • 1 cup Greek yogurt
  1. Heat the oven to 350 degrees.
  2. In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
  3. Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
  4. Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

Lamb Chili with Lentils

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  • 1 tablespoon olive oil
  • 2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes
  • 2 cups finely chopped onions
  • 2 tablespoons finely chopped garlic
  • 1 cup finely chopped celery
  • 1 cup finely chopped sweet red pepper
  • 1 jalapeno pepper, cored, seeded and chopped fine
  • 1 teaspoon ground cumin
  • 3 tablespoons chile powder
  • 1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
  • 2 bay leaves
  • 3 cups canned crushed tomatoes
  • 1 cup chicken broth, fresh or canned
  • Salt and freshly ground pepper to taste
  • 1 cup dried green lentils
  1. Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
  2. Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
  3. Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
  4. Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
  5. Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves.

 

Boston Baked Beans

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  • 2 cups of white pea beans (navy beans)
  • 1 scant teaspoon salt, plus more to taste
  • 1 medium onion, peeled
  • 4 pork spareribs, or 8 baby-back ribs
  • ⅓ cup dark brown sugar or molasses
  • 2 teaspoons dry mustard
  • 1 teaspoon ground black pepper
  1. In a large bowl, soak the beans in 2 quarts of water for 6 hours. Drain the beans and put them in a large pot. Add the salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just barely tender, 30 to 40 minutes. Drain well.
  2. Bring another pot of water to a boil. Preheat the oven to 250 degrees. In the bottom of a large casserole with a tight-fitting lid, place the peeled onion — yes, whole — and spareribs (or baby-back ribs). Spread the beans on top. In a small bowl, mix together the brown sugar (or molasses), mustard and black pepper and add this to the beans and pork. Pour in just enough boiling water to cover the beans, put the lid on and bake, occasionally adding more boiling water to keep the beans covered, until they are tender but not falling apart, 4 to 5 hours.
  3. Remove the casserole from the oven. Season the beans with salt. Pull the meat from the ribs. Discard the bones and excess fat and stir the meat back into the beans. With the lid off, return the casserole to the oven and let the beans finish cooking, uncovered and without additional water, until the sauce has thickened and is nicely caramelized on top, about 45 minutes more.

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.