Khavanu

Royal tofu with king oyster mushrooms

2012-01-26T14:28:00.000+01:00

I vegetarianized this recipe from royal chicken cooked in yogurt from Madhur Jaffrey's Quick and Easy Indian Cooking to royal tofu with king oyster mushrooms (royal theme, get it!). If the yogurt is simmered down, or cooked too long, it will separate. Lower fat yogurts separate a bit more than full fat yogurt. Add the yogurt sauce at the very end, almost as a finishing touch. Give it a quick stir to heat up, then turn the heat off and serve immediately. Serve with some red lentil dhal, rice, and papads. Lekker!

If you use chicken instead of tofu, it can be prepared almost the exact same way; cook the chicken first, and follow the directions here. Although I guarantee that prepping tofu is cleaner, and has much less of an ick factor when cutting and managing. Ew. Raw uncooked meats are *so* gross.

I'm following an online photography class that the hubs showed me from Reddit; I got a new camera, and I'm learning how to use it and become familiar with it. I know some of these pictures on the past few posts have been blurry, but you wouldn't believe me if I told you that I took over 107 images (of mushrooms! of this dish! insanity! of brownies!) and they all managed to be blurry. Boohoo. So, I'm learning.

The full album of the new First Aid Kit is now on the free version of Spotify. See I give you music recs, beer drinking recs (with this dish a cold, crisp, and bland pils - Stella - would be good), and good recipes.

Royal tofu with king oyster mushrooms
Serves: 4

Ingredients:
1 package extra-firm tofu, drained and pressed.
2 tbsp peanut oil for pan frying tofu
4 king oyster mushrooms quartered, or 2 cups regular white button mushrooms, sliced
(Note: measure out whole mushrooms then slice)
1/2 tsp mustard seeds
1/4 cup red onion slices, plus about ¼ cup more finely diced onion for garnish
1 bay leaf
4 whole cardamom pods (remove, when you serve)
2 cinnamon sticks (or ½ tsp cinnamon)
few cloves
¼ cup raisins
2 tbsp slivered almonds

For yogurt sauce:
1 cup yogurt
1 tbsp chopped ginger
2 cloves garlic slivered
1 tsp coriander
1 tsp cumin
1/4 tsp cayenne pepper
1/2 cup chopped cilantro and chopped green onions
salt to taste

Directions:

Press the tofu and set aside. Meanwhile add about ½ tbsp of oil to a cast iron pan or non-stick skillet (medium-high heat) and saute the mushrooms. Remove from the pan once done.
Make the yogurt sauce by combining the yogurt with ginger, garlic, coriander, cumin, cayenne powder, cilantro, and green onions. Adjust for salt and spices.
Add enough peanut oil (2 tbsp or less) to the cast iron or non-stick pan and heat over medium-high. Cut the tofu into cubes, and lightly salt. Once the pan is hot, add the tofu to the pan being careful not to crowd the pan. Don’t touch the tofu for at least 5-7 minutes. Let it sit there until it begins to get golden on the brown. Even then, try not to touch it. Give the pan a few shakes, once the tofu becomes unstuck, it’s ready to flip. Be patient. Continue adding tofu to the pan, and cooking it the same way. You’ll end up with perfect pan-fried golden tofu. Remove from pan once done.
To the same pan, add in mustard seeds. They should pop fast. Then add in onion slices, bay leaf, a few cloves, whole cardamom pods, and cinnamon sticks.
Toss in a handful of raisins and almonds. Once the raisins begin to plump (it should be very fast), add in tofu and mushrooms, and follow it up with the yogurt sauce. Stir it around enough to heat everything through, then turn off and serve immediately. Garnish with extra cilantro and finely diced onion.

Peanutty noodles

2012-01-21T22:20:00.003+01:00

I was trying to make pad thai tonight when I realized I was completely out of tamarind paste. Since my only options for obtaining this crucial ingredient are the ethnic stores in town (which all are closed after 6 pm) I came up with this erroneous pad-thai inspired noodle dish. S and K, this recipe is largely from you guys, since you shared a similar recipe with me a few years back.

Sauteed tofu and these distelzwam mushrooms lend a meaty bite; this dish is 75% veggies and 25% noodles. Distelzwam are king trumpet mushrooms found in the oyster family of mushrooms. They are the largest types of oyster mushrooms. I bought them from the Mushroom Guy at the Heverlee market. This dish tastes like stir fried veggies in a peanut-sauce all mixed up with noodles, and served piping hot. While not authentic, it certainly made it on our list of faves.

Press the tofu first. Then cut up all the veggies, it should take you about 20-30 minutes depending on how fast you can cut up everything. Have all the veggies cut up before you get started. This pairs excellently with a cold spicy saison (such as St. Feuillien Saison).

Peanutty noodles
Ingredients: listed in order of use
Serves: 4
1 package tofu, drained and pressed
liberal amounts of peanut oil (I probably used about ¼ cup total).
3 distelzwam mushrooms quartered, or 1 cup whole button mushrooms, quartered
1 red bell pepper, cut into strips
1 cup sugar snaps or snow peas, kept whole
1 cup vegetable broth
1 clove garlic, chopped
1 tbsp fresh ginger, chopped
½ cup peanut butter, natural style - don't use sweetened pb!
3 tbsp soy sauce
1 tbsp or more rice wine vinegar
1 tbsp toasted sesame seeds
red chili flakes to taste (1 tsp for spicy; 1/2 tsp for medium; 1/4 tsp for mild)
½ cup red onion, sliced fine
3 cups shredded napa or savoy cabbage, chopped fine
1 large bunch of green onions chopped (enough for about ½ cup, be liberal they melt into the dish)
8 oz rice noodles, cooked according to package directions.
cilantro for garnish

Directions:
Have all the stir-fry ingredients ready. I managed to use 4 burners, with my main saute pan ready for the veggies, a (new!) cast iron pan for the tofu, a large pot for the rice noodles, and a medium saucepan for the sauce. Stir-fry ingredients: red bell peppers, sugar snap peas, red onion slices, mushrooms, cabbage, green onions, and tofu.
Sauce ingredients: garlic, ginger, vegetable broth, peanut butter, soy sauce, rice wine vinegar, toasted sesame seeds, red chili flakes, and liberal amounts of fresh green onions (to taste).

Heat up 2 tbsp of peanut oil in the cast iron over medium-high heat. Once hot add in tofu making sure to not crowd the pan. Don’t touch them for at least 5 minutes. They will start to become golden on the bottom. Even then, don’t touch. Just pick up the pan, give it a whirl to move the oil around, and set down to allow the tofu to cook.

In your saute pan (medium high heat) or wok (high heat). Add in about 1 to 2 tsps of peanut oil, once hot add in the mushroom and stir fry until they look seared and golden. Remove.

Add in peppers and stir fry until they look seared and golden. Add in sugar snaps. The sugar snaps will brighten, once they brighten remove everything. Remove them from the pan and shut the heat off.

Check the tofu, begin to flip them over when golden brown and crisp on the bottom; remove cooked pieces, replacing them with new ones. The cast iron should ensure that the tofu pieces don’t stick. Having a really nice quality pressed tofu is the key. My Belgian friends always complain about tofu because the commercially available tofu sucks (Alpro I’m calling you out). It’s too wet and spongey. The Thai/Korean markets have excellent pressed tofu, slightly tangy, and so perfectly pressed it looks like paneer. Remove the tofu to a plate once all the pieces are golden-brown. If there is any oil left in the pan, carefully pour it into the saute pan.

Start heating up the water for the rice noodles.

In the medium saucepan, add the veggie broth, ginger, garlic, peanut butter, soy sauce, rice wine vinegar, red chili flakes, toasted sesame seeds, and chives. Cook over medium heat stirring occasionally until the sauce thickens (should take 10-12 minutes).

Add rice noodles to the large pot of boiling water. Boil for about 2 minutes and shut the heat off. Add a tsp of oil to the water and let the noodles soften up; the oil should keep them from sticking.

Add oil to the saute pan or wok, if needed and turn the heat back on. Once hot, add the red onions and stir them around until they begin to wilt and look cooked, add in green onions and cabbage. Stir everything together for about 4-5 minutes. Add in the red bell peppers, snow peas, and mushrooms (to heat them back up).

Drain the rice noodles into a colander, and add them into the saute pan along with the sauce. Mix together carefully by folding the sauce through the noodles (this will also reduce the amount of splatters on your arms).

Garnish with cilantro and serve immediately.

Belgo-American brownies

2012-01-17T13:13:00.003+01:00

Brownies! Chocolate! Brownies!

Does anyone bake brownies from scratch anymore? I have no idea why I haven't tried to bake brownies before, considering how much I miss chocolatey, fudgey, American brownies. In my quest to bake more from scratch, I've combined these two perfectly delicious and tested recipes. Three days after I baked these, they remain moist, chocolatey without excess sweetness, came out of the pan without any struggle or crazy sticking, and turned out much better than I ever imagined (e.g were superior to boxed brownie mix - Sara challenge?).

Here is what I did: I used half butter and half peanut oil, reduced the amount of sugar in the recipes linked above, used excellent cocoa powder (assumed it was a non-alkalized one), and subbed in 125 g of baking chocolate instead of using prepared chocolate chips, and increased the amount of eggs used. These brownies are rich, but not too sweet, you can opt out of topping with walnuts, but their bitterness complements the deep rich chocolate perfectly.

On a side, I am in love with Lucien Massaux butter, and the Cote d`Or Culinaire chocolate.

Belgo-American brownies
Yield: enough for a party (about 20-24 squares depending on how you cut them, 2” x 2” is good)

Ingredients (listed in order of use)
45 g butter (or ½ cup butter)
½ cup peanut oil
2 cups sugar
125 g baking chocolate (or 4.5 oz)
1 and ½ cups flour; 1 cup pastry flour and ½ cup all purpose flour
¾ tsp baking powder
½ tsp salt
1 and 1/2 cups cocoa powder (probably Dutch process); I used the top shelf Selection Carrefour 100% cacao without any added sugar.
1 tbsp vanilla extract
4 large eggs (or 5 medium ones - I think the eggs are smaller here, on a visit back to the US I was astounded at how large eggs were) the yolks help to emulsify everything and make the brownies less greasy.
1 cup whole walnuts, toasted then crumbled

Directions

Combine the peanut oil and butter in a medium saucepan and heat over medium-low heat. Once the butter dissolves stir in sugar.

Lightly grease a 9” x 13” pan and preheat oven to 350º F or 170º C. When it’s warm, toast the walnuts for 5-8 minutes.

The sugar won’t dissolve all the way. Stir it around for about 5 minutes and then stir in the 125 g of baking chocolate. Then get out one large mixing bowl and one medium one.

In the smaller mixing bowl whisk together the flours, baking powder and salt.

Place the chocolate-sugar-oil mixture in the big mixing bowl.

Add the vanilla to the bowl.

Mix in, or beat in, 1 egg at a time. The batter will turn into a smooth batter by egg 4 or 5.

While mixing, gradually add in about 3 increments, stopping occasionally to scrape the sides of the bowl down.

When done pour batter (it’ll be thicker than cake batter) into the prepared pan. Top with the nuts, and bake in the oven 25-35 min, or until done (when a fork or toothpick inserted comes out clean).

Let cool before cutting.

Devour. Store leftovers in an airtight container only after they have completely cooled.

Pottekeis a Brussels gueuze cheese spread

2012-01-15T16:35:00.001+01:00

Pottekeis is a tangy, creamy fresh cream spread made out of farm style soft cheeses, young spring onions, and gueuze (a type of Belgian beer containing a blend of 1, 2, and 3 year old lambics). I first tried Pottekeis at Cantillon's Brewery Quintessence. Pottekeis is made by mixing Brussels cheese (ettekeis a type of salted cheese made with skimmed cow's milk), sour cream (plattekeis a fresh sour cream kind of like plain yogurt since it has some presence of fermenting cultures), young spring chives, and gueze. Pottekeis can be seasoned with a bit of fresh cracked black pepper and celery salt.

So where can you get it? I've carried around my wrinkled copy of the Quintessence descriptions to several cheese shops in town, but was unable to come away with any (I live 20 minutes from Brussels! Argh!). I routinely travel to Moeder Lambic for their excellent pottekeis (they also have a delightful cheese plate). Pottekeis should be on the menu of any cafe that serves authentic lambics. While unable to find ettekeis, plattekeis is readily available in the supermarkets. There are lots of fresh young spring onions at the markets, but regular green onions are fine. Use the best gueuze you can find. Pottekeis will last up to a week in the fridge. Serve along, or on top of toasted sourdough bread, and cut up veggies.

Dairy products, such as fresh cream/sour/cottage cheeses taste much different than their US counterparts. They are almost always superior here, tasting fresher, lacking the saltiness that dominates sour and cottage cheeses in the US. Yogurt is the right balance of tang with cream, much better for eating plain than US types which can be too sour. I would recommend using a European-style yogurt or a very mild plain yogurt, mixed together with a bit of sour cream). This isn't to knock the US styles, but I think it's worth mentioning when trying to recreate the flavors. Overall, I find myself using ingredients here, adapting them until I find a taste I like, and not bothering to miss the old stuff.

I think the essence of pottekeis is a bit of this and a bit of that; a nice snack to go along with an afternoon beer, or if you're like me you'll enjoy it on top of toasted pumpernickel bread. Oh right. Geuze or gueuze - this is Belgium after all.

Pottekeis

Yield: 1 large container, probably 8 oz.

Ingredients

1-2 cups plattekeis, or a mixture of plain yogurt and sour cream
ettekeis to taste (if you can find it), or omit like I did.

1 small bunch young spring onions chopped finely, or 3-4 regular green onions

few tablespoons gueuze (such as Cantillon or Girardin), to taste

salt and pepper to taste, optional celery salt

Directions

Put everything in a small mixing bowl and stir everything together until it is combined. Store in an airtight container.

Dark days of January survival list

2012-01-08T11:58:00.000+01:00

Now that the winter solstice has passed, the average hours of daylight in northern Europe seems to have been extended by an extra hour. This makes me fleetingly happier, yet the days are cloudy, dreary, rainy, and dark. After a week of slumming it and claiming I had seasonal affective disorder (um, I do), I came up with a list that could be a better use of time than complaining.
1. Give yourself a pedicure.
2. Teach someone how to cook or bake.
3. Buy the ingredients for and prepare your favorite cocktails.
4. If you are too unmotivated to go outside and get some exercise, dance in a room, alone. (A playlist of songs to get you started: Ciara's one two step, Big Boi's Shutterbug, Robyn's dancing on my own, Daft Punk's one more time.
5. Go out to eat at your favorite restaurant. Mine happens to be this new soup bar.
6. Obvious, but make catch up dates with your friends, and then collectively complain about the weather, or catch up on your new year's resolutions, and make your own lists. =)

Did I miss any good dance songs?

Happy New Year's and Month of Meals

2012-01-01T16:40:00.002+01:00

In the spirit of ringing in the new year my resolutions include posting and sharing a years worth of month of meals (MoMe), and catching up on old trip and travel pictures.

MoMe will feature four weeks and five days of evening meals, including prep work to bring your week of meals to the table, and a featured grocery list of things to purchase. This assumes the most basics of basics, and that is having a well-stocked pantry to build your meals. Five meals is a good starting point. Something always comes up. With a bit of pre-planning leftovers from five planned meals is a great starting point. I cook daily. After two years of cooking breakfasts, lunches, and dinners daily, I have found that five meals stretches to cover leftovers without wasting raw ingredients.

I read a lot of food blogs (cookbooks, cooking magazines, and watch cooking TV shows). Some I check daily, others I find by searching for meals. MoMe will feature links to recipes. If you’ve got a good idea, please share it. If you use this, and it helps you become more efficient putting together meals and becoming a better cook, please leave a comment. I love feedback.

Here's January's Month of Meals (download or print here):

Antwerp Christmas Market

2011-12-31T11:45:00.000+01:00

If you have the good fortune of visiting Europe during the Christmas season, I hope it's a country that has Christmas Markets. I wrote about my experience last year through three of Belgium's winter markets and a cozy German one. This year I got to Antwerp's on their opening weekend, went back to Brussels (too touristic) to scope them out again, and visited the Leuven market (best party scene, where most tents have students pouring out of them) as many times as possible.

Antwerp recently opened the MAS museum which looks like it was built out of Legos (Museum aan de Stroom, or museum on the stream), and you can visit the top of the building to get panoramic views on top. Of note were how reasonable the admission prices were, and that some levels are free (including the rooftop visit). The opening weekend had a light parade, and lots of steamy gluhwein everywhere. The food was nothing to write about - it was very boring, but there are lots of restaurants in the center. If you visit, make sure you pick up a Use-it map at the station or any of the tourist offices. Stay away from the shopping streets, they were too packed and busy.

Ferris wheel at the market.

I MAS there with these beautiful lovelies.

Grand Market or Grote Markt

If you are in the center of the city you must seek out De Pelgrom (The Pilgrim). It's a restaurant/cafe in a 15th century cellar that is almost entirely lit by candles.

Walking along the dozens of Christmas market huts.

Light parade.

Residents checking out the light parade.

Red lentil dhal served over rice

2011-12-30T12:08:00.001+01:00

As the holidays wind down it’s nice to have a hearty and healthy meal after days of gorging and drinking. I recently bought some Delhaize brand curry powder (no salt added) and found it fresh and delicious. I added it to these lentils along with some vegetable broth and this is the curried outcome.

This holiday we traveled by train to visit family. It was a nice relaxing way to get from one place to another. Earlier, Belgian rail strikes scared us into thinking that we’d have no trains for travel. After the strikes settled down tickets were purchased and rail travel resumed as normal. While I think car and air travel have their obvious advantages (e.g speed, setting your own schedule, convenience), it was especially wonderful to walk to the train station, sit down, read, and let the trains take us.

Happy Holidays!

Red lentil dhal served over rice
Serves: 4

Ingredients:
1 cup uncooked rice, prepared according to package directions
1 tsp olive oil
¼ tsp mustard seeds
¼ tsp cumin seeds
asafoetida (pinch)
few pods whole cardamom
1 cup onion, chopped
1 tbsp ginger, grated over a small hand grater
½ tsp cinnamon
red chili powder to taste; I used ¼ tsp
½ tsp garam masala
2 tsps curry powder
1 cup red lentils (masoor dhal), washed and drained
2 cups vegetable broth or water, plus 1 cup water extra

Directions:
As always, hard to find spices can be omitted - any store bought curry powder will do. Begin cooking rice. Put 1 cup long-grain rice in a pot and fill with 2 and ¾ cups water (or according to package directions).
Heat up about 1-2 teaspoons of olive oil in a medium size pot over medium-high heat. Add in mustard and cumin seeds. Once the mustard seeds begin to pop, add asafoetida and cardamom pods. Add onions and stir-fry lightly. Stir in ginger, cinnamon, red chili powder, and garam masala.
Stir these until fragrant. Add in red lentils along with 2 cups vegetable broth or water. Stir and bring to a simmer. Stir this frequently. When the lentils have been cooking for at least 10 minutes, stir in curry powder and adjust for salt.
Turn the heat to low and add in 1 cup of water. Simmer on low heat, partially covered, until the desired thickness is reached. Serve over rice. This last step should take about 20 minutes.

Peanut butter cups

2011-12-21T22:22:00.000+01:00

These are so easy. So easy to make and much easier to devour. All you need are a muffin pan, a dozen muffin liners, about 300 g of high quality melting dark and milk chocolates, 1 jar of peanut butter, and a bit of patience. I followed the instructions from the Hungry Mouse (my do her pics look fabulous, and the s'mores cups. Drool.) and from the Joy of Baking. I used a Jiffy-style creamy peanut butter and opted out of adding any extra sugar. They are plenty sweet. Of course, these would make excellent gifts this holiday season, but if you're like me, you'll hoard them all.

Before you get started make sure you have enough room in the fridge, the muffin pan will go into the fridge to firm up the chocolate. You can make a double boiler by placing a heat safe bowl on top of a pan filled with water. Make sure the bowl doesn't move around when you stir it (also excellent fondue idea), it's best if it fits snugly inside. Place the chocolate in the bowl, keep the burner on medium-high, and watch the chocolate start melting.

Peanut butter cups

Yield: 12 cups

Ingredients:

300 g chocolate (I used 150 g Cote d'Or milk chocolate and 150 g Cote d'Or Culinaire this is 54% cacao); or 2-3 cups of chocolate chips.

1 jar of peanut butter, such as creamy style, but you can pick whatever one you want.

Directions:

Line muffin pan with muffin liners.
Set up your double boiler. To do this place about 2 cups of water in a saucepan. Put your bowl, with the chocolates in the bowl, on top of the saucepan. Heat up the water in the pan over medium heat. Stir the chocolates together to avoid any lumps. This should take about 10 minutes. You should check the water occasionally. This method keeps the chocolate from scorching and it keeps it at a normal temperature.
Gradually, fill the muffin liners/cups with about 1 tbsp of chocolate. Push it around the sides of the muffin liner so it coats the side. This will help you form nice cups. Once done, place in the fridge to firm up. You could also use an egg carton (mini cups!) Wait 10-20 minutes or until firm. Turn off the heat on the chocolate.
Stir the peanut butter together and make sure it's soft. If it's not soft, microwave for 10 second intervals until it has a creamy consistency. Turn the heat back on the chocolate. Start spooning it in; 1-2 generous tablespoons should be good.
Stir the melted chocolate making sure it's good and melted. Top the cups with enough chocolate to cover the peanut butter. Repeat with all the cups. Place in the fridge and wait - yes wait - until they are firm. An hour or longer should be good if you can wait that long. Seriously this is the best thing ever.

Ideas for leftover chocolate: chocolate milk, chocolate-dipped bananas, almonds, raisins, pretzels, Ritz crackers, strawberries.

Bhajias two-ways with applebutter chutney

2011-12-14T23:48:00.000+01:00

I keep thinking I'm going to have an epiphany of an awesome intro to these amazing bhajias (chickpea flour fritters), but I never come up with anything better than, these are delicious and next time you break out the home deep fryer, put these on the list (as evidenced terrible writer's block). On a recent visit back to NC (which geographically falls in the southeast, ahem, Sara) my friend, Nick (who is basically the best cook ever - you too Nico), made sweet potato fries spiced with brown sugar, garlic, and a pleasant dusting of cinnamon, half a dozen pizzas, and amazing sweet potato latkes (it should be noted that the fries were the only thing that went into the fryer). Since getting back to Belgium I've been in a rare no writing funk. I honestly think I'm reverse homesick.

These bhajias are filled with minced onion and chilies (chili's, chile's, sp?). My mom swears by using wheat germ in the batter because they soak up less oil and produce a crispy batter with bite. Sara are you still reading? Because you have to make these and bring the deep fryer back. Then as if those spiced ones weren't good enough, we went and made another batter for banana bhajias. Oh hell yes we did. Served with some apple butter chutney these are best served immediately. Random side note, go and listen to the new Drake album (solid throughout), and then when you are done, go listen to Yelawolf (I'm a big fan of the tracks in the middle of the album).

Bhajias two ways with applebutter chutney
(chickpea flour fritters)
Yield: 4-6 servings

Ingredients:

1/2 cup diced onion, fine dice

1-2 jalapenos, sliced very fine

3/4 cup chickpea, or besan, flour

1/2 cup wheat germ, fine ground

1/2 tsp sanchar (contains black salt, pepper, and citric acid), optional

1/8 tsp citric acid powder

1/2 - 1 tsp garam masala

1/4 tsp or more red chili powder

1/8 tsp baking soda

1 tbsp yogurt

1/2 tsp turmeric

1 tbsp brown sugar

oil, such as peanut oil, enough to fry

Directions:

Mix everything (onion through brown sugar) together and add enough water to make it pasty. Heat up oil in a fryer. Once hot drop heaping teaspoonfuls into the hot oil and fry until golden brown.

Apple butter chutney

Ingredients:

1/2 tsp cumin

1/2 tsp coriander

1 tsp fresh lime or lemon juice

water to thin

1/2 cup apple butter

Directions:

Mix together all ingredients. Taste to adjust for seasonings.

Banana Bhajias

(Chickpea fritters with bananas)

Ingredients:

1-2 firm bananas, sliced into wide coins

1/4 tsp turmeric

water to make pasty

1/2 cup chickpea flour (preferably black chickpea flour because it is finer)

1/2 - 1 cup wheat germ, fine ground

water to make it pasty

1-2 tbsp yogurt

oil, such as peanut oil, enough to fry.

Directions:

Mix everything together and add enough water to make it pasty. Heat up oil in a fryer. Drop the banana coins into the batter and carefully drop them into the hot oil; fry until golden brown. Remove with a slotted spoon to a glass dish lined with paper towels.

Pacific Northwest

2011-11-24T09:23:00.001+01:00

So far I've been through San Francisco, Portland, Seattle, and the northern and eastern Cascades. I'm loving it so far. Here are some pics through the eyes of a happy tourist - and one that has very easily fallen in love with the Pacific northwest.

Happy Thanksgiving!

I arrived soon enough to drive through the northern Cascades to experience the changing of seasons.

Viewpoint from Lake Diablo.

Eating lots of home-cooked foods such as these above and these below:

Access to lots of west coast beers (yes, yes, i know where Victory is located).

Visiting friends in Portlandia.

Nico and Allison showing off Portland.

Love the markets with so many green leafy veggies (will miss this variety in Belgium!)

Nico happens to make the best pizza dough and breads, and kimchee fried rice, and ginger butternut soup, and blueberry Danishes, and did I mention amazing pizzas?

Columbia River Gorge, Oregon.

Multnomah Falls, Oregon.

Views from the Space Needle in Seattle, WA. Expensive, but worth the view.

Views from the Space Needle in Seattle, WA.

So yes we did touristy things too, such as visiting the Experience Music Project.

More touristy things: Pike's Place Market.

Sampling many regional foods with Neil and Deep.

Visiting Jacquelyn and Jimmy in Seattle for some local treats (e.g beers and eats).

Yellow split pea and calabash squash curry

2011-11-22T19:32:00.001+01:00

Split yellow peas.

Calabash squash, a type of young bottle gourd.

Onions, ginger, and garlic sauteing along with fenugreek, udad dhal, and mustard seeds.

Prepping the calabash squash.

A thicker consistency before adding the split yellow peas.

Thin the dish with enough water to let everything fill out.

Squash chunks get added.

Mom's dudhi channa shak or yellow split pea and squash curry. One of a dozen recipes I have carefully gleaned on my trip home.

In getting the Gujarati term for thissquash/gourd correct, I did a few web searches, and asked each parentto spell it before settling on a spelling. Dudhi. Doothi. Doodhi. In Hindi, lauki. Calabash squash is a type of bottle gourd which is used when it's young andgreen. If you can find it (usually at an Asian or south Asian market)peel the skin off and remove the seeds. It's mild, and it holds its shape well in curries or soups which are simmered. However, don't let it scare you off - yellow summer squash orzucchini squash can be used instead of the calabash squash.

Although the recipe ingredient listlooks long you can omit many of the spices you don't have, or add spices such as increasing the heat with extra jalapenos or red chili powder. First read the recipe all the way through. Soak the lentils first, then prep the ingredients. This soaking time will help reduce the total cooking time of the lentils. This dish canbe cooked in a pressure cooker which can cut cooking time in half, orcan be cooked in a pot on the stove. A pressure cooker is high on my wish list of solid kitchen tools.

The cooking times and directions have been written for stove-top and pressure cooker cooking methods. Serve the finished dish alongside some butteredhot pita bread, or over rice. Since it's close to Thanksgiving, it would make an excellent vegetarian/vegan main course, or perhaps even a one-pot meal for the weekend. With days of steady rain projected for the Pacific Northwest weather, this dish really hits the spot.

Yellow split pea and calabash squashcurry

(Dudhi channa ni shak)

Yield: 4 servings

Ingredients:

1 cup yellow split peas; soaked in water in a bowl, set aside.

1 tbsp peanut oil

1/4 tsp udad dhal, optional

1/4 tsp fenugreek seeds, optional

1/2 tsp mustard seeds, optional

pinch asafoetida, or hing, optional

1 clove garlic, chopped

1 tbsp ginger, chopped fine

1/2 cup onion, chopped fine

water as needed

2 cups calabash squash, peeled and cutinto 1" chunks. Remove the seeds (ok to substitute unpeeled yellow summersquash or zucchini squash)

1/3 cup tomato chunks, thinned withabout 2 tbsp of water

1/2 tsp turmeric

1 tsp salt

1 tsp cumin, ground

1 tsp coriander, ground

1/2 cup chopped cilantro, divided, safehalf for garnish

1-2 tsps garam masala, to add justbefore serving

red chili flakes to be passed whenserved

Directions for stove-top method:

Approx. cooking time: 40 minutes

1. Wash the yellow split peas well. Place them in a medium size bowl and cover them with water.

2. Add the oil to a medium-sized pot, and heat up over medium-high heat. Once the oil is hot, add in the udad dhal, fenugreek and mustard seeds. When the mustard seeds begin to pop (about 1 minute) add in the asafoetida powder. Stir everything together and then add the onions, garlic, and ginger. Continue to saute, turning the heat down to medium. If omitting the optional ingredients, add the onions, garlic, and ginger to the oil and saute until golden.

3. Add the yellow split peas (along with the water they are soaking in) to the pot along with 1-2 cups of water. Add the tomato chunks thinned with a bit of water, turmeric, salt, cumin and coriander.

4. Add the calabash squash chunks (see note below about subbing squashes), and half of the chopped cilantro. Stir everything together and bring to a simmer over medium heat. Let cook 30-35 minutes. Stir it often, and check to see how the lentils and squash are cooking. The dish is done when the lentils are cooked, the squash is easily pierced with a fork, and the dish can be served over rice without being too soupy.

5. Stir in garam masala and the chopped cilantro and serve.

(Note: if subbing in summer squash or zucchini, let the lentils cook for 30-35 minutes before adding the squash in. The curry can be cooked an additional 10 minutes. This will prevent the squash from over cooking and falling apart.

Directions for a pressure cooker:

Approx. cooking time: 25 minutes

Follow steps 1-4 in the directions above, but only add 1 cup of water. Because the pressure cooker cooks everything super fast the extra water is not necessary to accommodate the water that boils off on the stove top. Once you bring the curry to a nice simmer as in step 4, set the pressure cooker to 3 whistles on medium-high heat.

If using summer squash or yellow squash, increase the soaking time of the lentils to 1 hour, and cook the mixture to a max of 2 whistles. It may take some adjustment, but it will prevent the squash from turning into a soggy mess, and should cook the lentils. Finish the dish by stirring in garam masala and chopped cilantro.

I am the bean queen

2011-11-11T08:56:00.001+01:00

I am the bean queen. Seriously. I hadforgotten what an impression my mom's pantry had on me when growingup. I mean do you know anyone thathas this much healthy protein lying stocked in their pantry? Ithink I missed one big and major first impression, and that is howfreaking delicious home-cooked food tastes. Everyday, I've beenflittering around my mom while she's cooking, and then I rush to mycomputer to type like mad when she starts telling me exactly how shedid everything. I even forced her to measure things so I could comeup with semi-recipes of her tried and true transplanted Gujaratirecipes. My mom has been cooking things that her mother used to cookwhen she was a child. I'm looking forward to typing it up and sharingit on here.

Then I took out all of her beans andlentils from the pantry to bring you this bean and lentil pictorial. Belgian goodies promised to anyone that can name atleast 3 types of beans and lentils that are not pictured here.

I love how my mom has used these oldTropicana orange juice glass jars. She collected all of them whileshe was working as a preschool teacher when I was in preschool. It'skind of scary to think of all that juice that was served to uspreschool children.

Below, I have tried to specify whether to cook like lentils or beans. Remember, lentils don't require long-soaking times to rehydrate. Lentils can be cooked quickly, up to 30-35 minutes. Dried beans need to be soaked, then cooked. See this post on the specifics to cooking beans and lentils.

Green mung beans (cook these as you would lentils; they do not require long soaking times to rehydrate)

Cooked as lentils.

I have seen both types of chickpeas sold as "Kabuli." Treat both types as beans.

Can be cooked as lentils; soaking them briefly should speed up cooking time.

Split black gram lentils, or udad dhal, cook as lentils, but can be soaked.

Mung vs moong. These are mung beans that have skinned and split. Cook like lentils.

Treat as beans.

Whole green peas can be treated as beans. When these are split in two, they are split green peas and should be treated like lentils. I always soak them just a bit (30 minutes) to get them softer.

Pintos. My favorite beans.

Similar to channa dhal, but thickens up much more when cooked. Please ignore that I wrote pigeon peas. This was the last guy pictured, and I was just copying down a re-used label.

First impressions

2011-11-09T09:41:00.000+01:00

It is my first time back in the US since March of last year. I am not usually sentimental but this time I felt nostalgic, homesick, and bits of dread as the plane descended and I saw suburban sprawl, McD's signs, and the lack of bike lanes. Once I stepped out of the international arrival area, I teared up. I wasn't even trying to be dramatic, but when I stepped out of the customs area and there was no one to greet the realization that I still had another 7 hours depressed me.

Dramatic. I know. I've been back for a few weeks, and have been trying to remember what things caught my fancy. Being away from your home country after an extended period of time is, well, weird. You get used to adjusting to the differences that you forget what your "normal" was before you moved.

Geographically, the US is huge. It can take 7 hours to travel coast to coast. That is nearly the same time as my international flight.
When I landed state-side, I was not prepared, nor had I remembered correctly, the cultural drinking style of the US. This includes ID checks, the absence of alcoholic and gas water in food kiosks and other grab-and-go food and drink stations, and how expensive these items seem in contrast to other beverages. While the sheer number of restaurants and choices were remarkable, it was odd that food kiosks can sell a bevy of soft drinks in every caloric and sugar-free requirement, but there is not a single bottle of sparkling water, or chilled beer, or wine in the entire refrigerated section of drinks. How totally annoying.
My Belgian residence permit is a controversial form of ID. Just so you know, passports are not an acceptable form of ID for verifying age.
Urban and community gardening seems to be everywhere. Chicago O'hare has an urban vertical garden located upstairs in a semi-atrium at Terminal G.
Flights heading west from Chicago provide stunning views of the American southwest.
US tobacco laws have banned smoking from public spaces so effectively, that I noticed the first time I smelled smoke because I hadn't smelled it once since landing.
Bathrooms! The stalls huge and clean, and free!
Waitstaff that bring you water! It's free!
Tar-jaaaay! I went to Target for a day trip. I just walked around and stared at stuff. I admired how cheap things were (yes, I did), and that everything seemed to be on sale.
Veggie bacon; onions in the produce section are abnormally large; chips and salsa!
Massive overabundance of every ethnic food a person could eat or want. I love.
Vegetarian meals, splitting and/or sharing meals, complimentary water, and being able to take leftover food home are totally normal things. I never realized how much I absolutely hate this about Europe.
Mexican food. Mexican food. Mexican food. How I have missed you.
The Pacific Northwest has amazing coffee and so much good beer. There are small coffee/espresso huts everywhere. Every "local" brewery has some double IPA, or fresh hopped beer, or Belgian-style saison. It is blowing my mind.
While I would have expected the portion sizes in restaurants to be huge, I didn't think they were exceptionally larger than the portions I have seen all over Europe.

Ubiquitous Lentils

2011-10-25T08:57:00.000+02:00

Ubiquitous spicy lentils

I make this dish when I remember to cook lentils, because the recipe makes a lot of lentils, and the dish can go in everything. These ubiquitous lentils were used to top a salad, as a side dish to enchiladas, they were stuffed inside calzones, and were consumed after Friday happy hour. I've been cooking up plain lentils and beans lately to have on hand to add to many other dishes. Pre-cooked plain beans and lentils can be added to soups, pastas, salads, top pizzas, thrown into burritos or quesadillas, or put on toast. Canned varieties are a fine substitute, but home-cooking them is easier and cheaper. I must have been thinking about Herbivoracious's Mexican cowboy beans when I made this, so I'm dedicating these lentils to that delicious blog.

I just got done reading Mark Bittman's essay Cooking Solves Everything: How Time in the Kitchen Can Save Your Health, Your Budget, and Even the Planet. If your familiar with Bittman, you'll know he writes about food and cooking with a real food real ingredients mentality. As a cook, it was inspirational and reminded me how important it is to share cooking, in whatever fashion, with others because home-cooked meals made from largely unprocessed foods are rare. If you cook simple healthy foods on a daily basis you have the ability to impact behaviors of others around you because cooking and feeding people involves people to react to what you are putting in front of them whether it tastes good or bad.

Cooking and sharing meals changes the perceptions of the how and what of cooking meals. Cooking impacts health because by cooking on a daily basis you have the ability to cook healthy foods and serve yourself normal portions of food, and avoid prepared foods that derive the majority of their flavor from salt (either as sodium or MSG), fat, sugar, and other flavor enhancers. These foods, the bulk of which are highly processed, or restaurant and fast foods, are bad for health. Bad. Bad. Bad.

Cooking, while not as obvious as it seems, supports local food economies. Bittman argues that cooks, that cook a lot get selective about ingredients, and are tuned into the cost of the food they are buying; they purchase seasonally, not because they are dedicated locavores, or trendy foodies, but because cooks purchase and select the foods they cook with. Most grocery stores, while they stock huge varieties of fresh fruits and vegetables, run the best deals on seasonal produce. The best part about this, is that it's usually right in front of you as you go into any grocery store.

I have been following the Food Day events that have been going around nationally. My friend, Alyse, helped organize the NC Food Day where they organized over 1060 lbs of fresh fruits and veg for needy families. The Food Day campaign aims to raise awareness and action on local foods policies to support local food economies, promote sustainable agriculture, protect the environment by exposing big agribusiness marketing and manufacturing, and improve nutrition and chronic disease knowledge. It fits closely with the Bittman's essay because cooking is a one-step action to supporting better health and stronger food economies.

Ubiquitous Lentils

Ingredients:

olive or peanut oil for sauteing

1 onion, chopped

2-3 cloves garlic, minced

a tad bit of beer to reduce (optional)

2 tomatoes, chopped, or diced plain canned tomatoes

salt to taste

1 chipotle pepper, chopped

1 tsp herbs (optional, such as oregano or thyme)

1 tbsp cumin

2-3 cups cooked lentils, more or less, or 2 cans of lentils, rinsed and drained.

water to bring everything together, or broth

Fresh squeeze of lime

Directions:

1. In a wide and deep saute pan, cook onions and garlic together in olive oil over medium-high heat. After they start looking golden, reduce them a bit with a splash or two of beer. You can use any variety you like. You don't have beer? No worries, just skip. Cooking and quaffing a beer are side by side activities in my book. I tend to drink a lot of Belgian strong golden ales (such as Duvel), so I used a few splashes just to see what it would taste like, it was good.

2. It will sound fancy and smell good. Stir in the tomatoes, salt, chopped chipotle peppers, herbs and cumin. Stir it all around, and then add the cooked lentils.

3. Add in the broth or water and cook until combined and reduced down a bit. Should take about 20 minutes, or less. Squeeze with lime and serve. Can store up to a week in the fridge.

5-bean chili with Leffe brown beer and chipotle peppers

2011-10-17T00:33:00.000+02:00

I try to cook beans from scratch because I like that they aren't too processed, but I use canned beans too. To make it easier to use dried beans, I'll share how I normally prep them. I either soak the beans, in a huge bowl filled with lots of water, first thing in the morning, or I soak them overnight. If you soak them in the morning, you can cook the beans when you prep dinner; if you soak overnight, you can cook them first thing in the morning. They can cook, mostly ignored, in a large soup stockpot, or pressure cooker, or crock-pot (see this post on cooking beans and lentils). Once done cooking, you can store the cooled beans and broth in the fridge until ready to use. If you start doing this 2 days per week, you'll have lots of healthy beans to throw into random dishes. For example, stirring in a cup of mixed beans into a pasta dish, topping a salad, filling a burrito with them, or beans on toast. Or perhaps some spicy chili for a cool fall day?

I've used the Belgian Leffe brown beer for this because it has a balanced subtle sweetness, and I like the malty notes it left in the chili. Use any brown or amber beers (or really any beer you feel like dumping into a soup pot) with a nice body and aroma. Plus it's always cool to cook with beer.

5-bean chili with Leffe brown beer and chipotle peppers

Ingredients: listed in order of use

Yield: 4 servings, about 1 and 1/2 cups

1 and 1/4 cup dried beans, (any mixture of dried black beans, chickpeas, kidney beans, pinto beans, white beans) soaked and cooked; Canned beans are totally fine too. Use 2 or 3, 14 oz cans of different canned beans.

1 tsp olive oil

1 red onion

1 bay leaf

2 cloves garlic, chopped

1 cup Leffe dark beer, slightly more if foamy at first (let it reduce by half),

1 cup chopped green bell pepper

2 Tbsp chili powder (recipe below)

1 small canned chipotle pepper, about 1 tbsp chopped pepper, add more for extra heat

remainder of beer

1 cup canned diced tomatoes

1 cup corn, frozen or canned

1 tbsp fresh lime juice

cilantro to garnish

1/2 tsp salt (to taste if not enough)

yogurt and shredded cheese (optional for garnish)

Chili powder:

1 T of smoked paprika

1 T cumin

1 T oregano (or other mixed herbs such as thyme, mint,)

1/8 tsp cayenne powder

1/4 tsp cinnamon

1/2 tsp salt

This is a variation that can be adjusted to your taste and preference. The smoked paprika is very delicious in this dish. I'd recommend adding a tsp to the chili just before serving. Mix all the spices together in a small bowl and set aside until ready to use.

Directions:

Saute onions and garlic in the olive oil. Once the onions turn a bit golden, add in 1 cup or more of the beer. It will foam and settle down, releasing a delicious smell. Let it reduce by half, then add in the green bell peppers.
Add in 2 T of the spice mixture and the chipotle peppers (a chopped chipotle pepper should be about 2 tbsp).
Add the cooked beans to the pot along with the about 1 cup of the bean broth. If using canned beans, rinse and drain them (it removes the salty brine taste), and use 1 cup water instead. Pour the rest of the beer into the chili, along with 1 cup of chopped tomatoes. Stir to combine, turn up heat and simmer for 30 minutes. Before serving add in 1 cup of canned corn (if using frozen corn add it in 10 minutes before the chili is done). Stir in rest of beer and 1tbsp of lime juice.

Top with a dollop of plain yogurt, shredded cheese and garlic bread.

Butternut squash and pear soup

2011-10-11T12:07:00.000+02:00

This is an excellent soup, I often heat some up for breakfast in the morning with a slice of toast. I make this soup as soon as butternut squash hits the markets. No blender, no problem. Just mash the contents with a potato masher in the roasting pan and add them in. It makes a chunky soup, but soup is soup. Since the main ingredients are roasted first then made into soup, this makes an excellent soup to make on the weekends, or if you have some free time at home. The prep is all in cutting the squash, but most of the time is spent idly.

Butternut squash and pear soup

Yield: 4-6 servings, 1 or 1 and 1/2 cups each.

Ingredients:

1 butternut squash, chopped in half and seeds removed, leave the peel on.

3-4 pears, peeled and cut in halves, seeds removed

large handful fresh thyme, washed and left whole

4 garlic cloves, unpeeled and left whole

olive oil as needed

coarse salt

1 red onion chopped fine

1/4 cup white wine

2 cups vegetable broth, or water

1/2 cup milk (soymilk or cream is fine too)

salt as needed

Directions:

Preheat the oven to 400º F or 200º C. Wash and scrub the squash and pears. For cutting the butternut squash, leave them unpeeled. I like to lay the squash down and cut it in half along the shortest width, the middle of the squash. Then take each side, place them cut side down on a cutting board so they don't slip, and cut them in half; the top half into two halves, and the bottom into two halves exposing the seeds in the middle. Scoop out the seeds and save them. You can roast them (see note at end of post). For the pears, peel them, cut them in half and remove the seeds and stem.

Wash the thyme and leave it whole.
Peel the garlic cloves and leave them whole. You can give them a quick smash if you want.
Pour about 1 and 1/2 teaspoons of olive oil in a roasting pan. Place the pear halves, butternut squash halves (the fleshy part should be touching the bottom of the pan), garlic cloves, and thyme in a roasting pan. Pour about 1-2 teaspoons of additional olive oil on top and sprinkle with coarse salt.
Roast in the oven for 30 minutes to an hour. The longer roasting time will help the juices caramelize, the squash is done when golden brown on top and is easily pierced with a fork or knife. Let cool on countertop.
When the squash is cool enough to handle, peel the skin off. It should come off very easily. Remove the thyme from the stems. Leave everything in the pan.
In a medium size soup stockpot, heat up about 1 tsp of olive oil. Add in the chopped red onions and cook until nice and golden. Add in wine and let reduce. Add the squash, thyme, pears, garlic and all the roasting juices.
Add in vegetable broth and bring to a simmer. If you have an immersion blender, turn down the heat and gradually blend everything together. Alternatively, you can place half the contents in a blender (allow space in the cover for steam to escape, and repeat as necessary), and blend together. Returning the blended soup to the pot. Once it reaches a creamy silky consistency, stir in the milk or cream, and heat up.

Note: When the squash is done roasting, you can lay out the washed butternut squash seeds on a baking tray and roast them on low heat. I just add a tad bit of oil and a sprinkling of salt. They take about 20-25 minutes at 200º F.

Apple and pear galette

2011-10-10T18:14:00.002+02:00

A freshly baked apple and pear galette.

Apples and pears

Galette dough

What is a galette? I've made several galette pies in the past year and to me they are a simple rustic way of making a pie with savory or sweet fillings. The galette dough uses the same techniques as making pie dough but there is no fluting or rolling in between wax or plastic papers. Even better, it doesn't need a pie plate or other baking pan to be set in. I've baked it on the back of a baking sheet, and a pizza stone. It's simple, straightforward, and it's lazy, which are words that I can get behind when baking.

I picked the pears while on a bike ride, but the apples and pears should be in season so this is certainly a pie to welcome autumn. The best compliment I got for this apple pear galette was that it was delicious because it wasn't cloyingly sweet. To me that is a compliment: fruit pie that tastes more like fruit and less like sugar.

Now if you want the recipe just skip down the next few paragraphs until the end. But perhaps you know me well enough and will agree:

I've decided I'm (going to try) avoiding all pre-packaged and prepared sweets and dessert-like foods that were not prepared at home. I mostly do this with foods that I cook (I make exceptions for things like canned beans and tomatoes). I am not a health freak, but my reasons probably have a health/nutrition basis. In a nearby grocery store, I can find mixes for all the items that I can bake, but I can't find half of the raw ingredients. Why? The baking aisle is 3/4 filled with packaged pre-prepared baking kits, and other ready-made baking goods, but actually contains 1/4 of raw ingredients. It's kind of the same exact trend with home-cooked foods, right? The grocery store is filled with ready-made, pre-packaged, heat and eat meals - all marketed and placed strategically for you to take home, and yet the raw goods just sit there waiting to make it into your basket. Every aisle that actually contains raw foods, is outcompeted by ready-to-eat junk. By raw ingredients I mean minimally processed real foods. Any food that has to make a claim to it's healthiness on the front of package needs to be thrown in the trash. It pisses me off that there are entire aisles dedicated to junk foods and sodas. My local grocery store can stock an entire aisle of sodas, but can't carry one brand of almond paste? Has one brand of baking soda? Has one brand of whole wheat flour? Contains two types of raw oatmeal (e.g. the sole ingredient is listed as oatmeal) in the cereal aisle that has hundreds of processed sugary cereals that sit right along with it (the oatmeal is cleverly placed on the bottom aisle)? Contains two types of plain yogurt, and has the next 2 meters dedicated to sugary probiotic processed yogurts all making the same health claims?

While government and industry hash it out, actions that I can take on the local-consumer level are actively avoiding purchasing the crap products, and asking the grocery stores to carry more raw ingredients, and purchasing from stores and sellers that do carry healthier items. Grocery stores should get behind national nutrition guidelines, promoting and selling healthier foods, and making the choices easier. The easy part for me is to blame the food industries with their endless budgets for food research and development, but they are selling their products, are actively trying to locate food trends to hook new customers, and are actually selling their foods that line the shelves of grocery-store aisles. While I have, and will probably continue to use many convenience items (breakfast cereal, ready-made pie dough, bread, frozen pizzas), I do not think that convenience items should replace raw ingredients. Take a look around your grocery store. It is alarming how many foods have been replaced, or outcompeted.

End of rant. Hello Monday. Hello leftover apple pear galette. Now, ready to make some pie dough from scratch (flour, sugar, salt, butter, water)?

Galette pie dough

Yield: 1, 13-14" galette pie crust adapted from Deborah Madison's Vegetarian Cooking for Everyone.

2 cups all-purpose flour (whole-wheat pastry flour is fine)

1/2 teaspoon salt

1 tbsp sugar

10-12 tbsp butter

1/2 cup ice water (you will probably not use all of it)

Basically, pie dough is fairly easy to make, but you need patience and practice. You need very cold butter, ice water, and flour with low amounts of gluten. Fat adds flavor and flakiness, the water brings everything together and helps the flour attach to the butter globules (contributing to flakiness). The water also helps to keep the butter cold so that you get a crust with flakiness. You want to avoid whole-wheat flour because it has too much gluten and will create a stretchy dough - which is ok for bread, but not good for pie crusts. We'll prep the butter first, then we'll let it chill in the freezer for a few minutes while we get the flour ready. Then we'll add cold butter to the flour, and cut it in, and finally water is added last to begin the assemblage of flour/butter crumbs to a rollable dough.

Directions:

Dice up the butter into small chunks. I have used 7 tbsp to the full 12 tbsp; I find a mixture in between is sufficient. If you use all-purpose flour you will need less butter (around 9 tbsp); if you use whole-wheat pastry flour, or a mixture of whole-wheat pastry with all-purpose, you will need more butter (around 10-12 tbsp). I like having the max amount ready because you can always store the un-used butter. Place the small diced chunks of butter on a plate and pop them in the freezer. 10 minutes should suffice.
In a large mixing bowl, stir together 2 cups of all-purpose flour, salt, and sugar.
Fill a 1 cup measuring cup with ice cubes. Fill the cup half-way, let stand 1 minute.
Remove the butter from the freezer. In the large mixing bowl, add in 2-3 tbsp of cubed very cold butter, working with a fork or pastry cutter, cut in the butter. The cold plate helps keep remaining butter cold. Add in 2-3 tbsp more (repeat as needed) and continue. If doing by hand it will take you up to 10 minutes to work the flour until it has pea-sized chunks and looks coarse and mealy. Use patience, and take your time. I use a fork, and just push the fork into the butter/flour mixture with my thumb.
Once the mixture has good pea-sized chunks, add in 1-2 tbsp of water at a time and using your hands begin to mix everything together. The dough should begin to come together. It is better to have a drier dough than a wet dough, so if some of the dough does not form into the ball, just add in drops of water and press into the bowl. You'll get the ball to come together. Flatten the ball into a disc, place it on a plate, and store in the fridge until ready to use. Now, prep the apple filling while the dough rests.

Apple and pear filling

3 to 4 cups apple and pear slices, peeled and sliced thin (use a tart apple, or a variety of tart apples, usually from 4-5 medium/large fruits)

juice of 1/2 of a lemon (lime is fine too)

1/2 cup sugar

2 tbsp brown sugar

1/4 cup flour

pinch salt

1 and 1/2 tsp cinnamon

1/8 tsp nutmeg

2 tbsp amaretto, or sweet wine

Egg wash (optional)

1 egg white

1 tbsp milk

1 tbsp sugar for sprinkling

Directions:

Set peeled and sliced fruit in a large bowl. Squeeze 1/2 of a lemon to prevent the slices from turning brown.
In another bowl, add sugars, cinnamon, flour, salt, and nutmeg. Stir to combine.
In a sifter, sift the flour and spice mixture over the sliced fruit. Turn the fruit slices to coat everything.
Stir in amaretto or sweet wine. Avoid overmixing.
Combine egg white and milk, stir together and set aside. The egg wash will be brushed on last as a glaze, or a sheen, to the un-baked pie. Sugar can be sprinkled on top of the egg wash to give it a nice finish. This step can be omitted.
Bake the galette at 400º F for 40 minutes or until the top is golden. Place another sheet below to catch any drippings.

Now putting it all together:

Beer Post: Orval

2011-10-05T21:44:00.000+02:00

One weekend per year Orval holds an open door day where they allow a guided visit of their brewery. Orval is a Cistercian monastic community. Nestled into the southern Ardennes at the far southern tip of Belgium, the Orval abbey is breathtaking. A regular visit to the abbey allows the visitor to see the abbey ruins, and to tour the visitor center where the history of the abbey is explained, and there are brewing and cheese-making exhibits. Just down the road is an inn where you can sample some Orval beer and cheese.

Normally, brewery visits are not offered; the visit at Orval during the open door day was a self-guided tour. Signs explain the process of brewing, although they are in Dutch and French only. You can sign up from the Orval website; they usually begin the process a few months before their open door day. I'm going to keep my rambling short. If you aren't around during the time of the open door days, you can still visit the public areas of the abbey. Check their website for additional details.

Driving is probably the most straightforward way of visiting. Public transport is possible, but not easily accessible since trains from the Brussels area can take up to 3 hours to arrive, and busses may run infrequently. I'm not sure about biking because I haven't found any organized bike routes through the Wallonian regions. The abbey is very well maintained, Orval beer is some of the most delicious and unique in Belgium, and while exploring the ruins won't take all day, the area has plenty of hiking.

Love the Orval paraphernalia.

The stained glass is impressive.

Checking out the abbey ruins.

Story of the fountain and the history of Orval here (including trout with the ring).

Elderflower Mojitos

2011-09-28T15:05:00.000+02:00

I love these vintage-y Stella Artois glasses, especially to showoff this awesome elderflower-gin mojito based cocktail to celebrate the arrival of second summer. Seriously, take a look at this weather:

Elderflower Mojito

Ingredients: listed in order of use

Yield: one cocktail, 25 cl, or about a 8 oz glass

bunch of sprigs of fresh mint

1 shot, or approx. 1/8 cup cold gin (I'm going to assume vodka or rum would work as well)

1 shot, or approx. 1/8 cup elderflower drink concentrate/syrup. You can buy the elderflower stuff at IKEA.

1/3 cup ice cubes, crushed if possible

wedge of lemon

sparkling water to fill to top of glass

Directions:

Fill the mint leaves at the bottom of the glass and muddle them together with a back of a spoon, or with a pestle. Top with the gin and elderflower. Mix together. Top with ice cubes, a lemon wedge, and enough sparkling water to top off the glass. Garnish with a fresh mint sprig.

Black bean salsa with avocado and cukes

2011-09-27T11:35:00.000+02:00

This is a simple healthy fresh black bean salsa. It's perfect with chips or as a side. If using cucumbers, it stores up to 2 days. The cukes add a nice crunch, but can be omitted (I'm sneaking in more garden produce). The avocado hits the spot. This recipe changes with whatever I have on hand. Tomatoes, a combination of bell peppers, or corn can be used as well.

Ingredients:

Yield: approx. 2 cups

1/2 cup or more of dried black beans, soaked and cooked, or 1 can black beans rinsed and drained

1/2 red bell pepper, chopped fine, about 1/2 cup

1/2 of a small red onion, chopped, about 2 T

1 clove garlic, chopped fine

1 small lemon cucumber, seeds removed, chopped fine, or 1/2 red yellow bell pepper chopped

1/2 tsp apple cider vinegar

2 canned whole jalapenos, chopped, or 1 jalapeno seeded and diced.

chopped cilantro to taste

1 tbsp or more of fresh lime juice

1/4 tsp salt, or to taste

1/2 of a ripe avocado, small dice. I like to cut all the way around the avocado, peel apart the two sides and gently make dices in the avocado flesh. Then I use a spoon to scoop them all out. This works well with ripe avocados.

Directions:

In a medium sized mixing bowl, add in cooked black beans, the chopped red peppers, onions, garlic and cukes (or yellow bell peppers if using). Stir to combine.
Add in apple cider vinegar, jalapenos, lime juice, salt, and cilantro. Stir together and adjust for lime juice, heat, and salt.
Gently stir in avocado cubes, and fold gently to combine all ingredients.

Beer Post: Cafe Nieuwhuys and Brewery

2011-09-17T14:56:00.000+02:00

I love visiting breweries. It never gets old, and to see and meet the brewers of a beer, and to hear them talk about their craft always makes me appreciate beer that much more. In Belgium, where beer is the norm, I'm constantly impressed at how gracious small family-owned breweries are when they open up their breweries and take time to give you a personalized tour. Nieuwhuys brews one of my favorite darker beers, Alpaide, a porter-esque dark beer with a hint of hops, and a neutral malt backbone.

Karl surprised me with this visit in June. We rode, along with our bikes, on the train from Leuven to Tienen, and took the fietsnet bike numbered trail that connects all of Flanders. It's approx. 11 km round trip, and the ride goes through Tienen before taking you through beautiful country-side. If you are coming there from Leuven or any surrounding towns, make it a full-day beer-bike Belgian country-side tour. Round-trip from Leuven is 45 km. Summer is excellent for long bike trips with the daylight lasting until 10 pm. Fruit trees of apple, cherry, and plum fall lazily into bike lanes. Hoegaarden is small; there is a cathedral, botanical garden with a nice terrace, a Saturday market in the middle of town which you can't miss, 2 breweries, and mostly homes. The visitor center is in the middle of town and can suggest sites. I almost forgot, of course, there are places to sample frites met curry mayo too!

To use the Fietsnet (bike net), type the location you want to go into the right hand side search box labeled Zoek op plaatsnaam (search a place). So in this instance, Leuven. The map should zoom or hover to that location. Click the red number. Then in the Zoek op plaatsnaam type where you want to go, e.g. Hoegaarden, or wherever it is you want to end up. Click the red number. A route will appear under Wegbeschrijving (or route details), located just under the search box. Fietsnet generates a route based on the route. When you're on your bike you follow the numbered trails. If you need to make any changes to the route, for instance to only be on paved bike lanes, then you can select it on the map manually. You can export to a gps, save the map on your iphone, print it, or just write down all the numbers. The Fietsnet does not have any maps for the Brussels region, or Wallonia, but it connects up with Holland. The Fietsnet is the best thing ever, and shouldn't you be shaking your fist to the sky and screaming why don't I have this where I live?!?!?! The bike trails can vary immensely, mostly it is paved, but you can end up on cobblestone, or dirt paths, but nothing too crazy.

The brewery is located in a converted, modernized, and revamped farmhouse. They have a couple of small-scale fermentation tanks, which they also use to distill genever. Nieuwhuys invested in a small bottling machine, but they still do a lot of the transfer of bottles by hand. In between the bottling area, and the fermenting and mashing quarters, is a fancy fully-equipped brewers lab. The owners and brewers of Nieuwhuys were both into their careers, when the husband began brewing beer full-time. They set up their brewery to literally exist in the shadow of the larger brewery (Hoegaarden), but to serve as a place to get together and enjoy the finer things. It is a charming, welcoming, and friendly brewery. Pick up bottles of the Alpaide blonde or dark, and the Rosdel, and perhaps a few of their fine Speculoos genevers?

To set up a visit, call ahead. You'll probably be given a time, and when you arrive, you'll do the beer sampling first. The Cafe Nieuwhuys serves food, so you can sit down to a fine meal inside or out (I recommend the Thai curry). The Nieuwhuys beers aren't too widely available, although beer cafe's with a monster beer menu will likely have it. In Leuven, I've found it at De Weiring and DeFiere Margriet. Nearby, it is stocked at ABS beer store in Winksele.

Rosdel

Alpaide, blonde and regular

Alpaide

Speculaas genever, essentially gingerbread flavored liqueur

Brewery lab

The lab looking towards the bottling areas

Bottling

Bottle capper

Cafe Nieuwhuys

Fietsnet numbers for the fietsknooppunten

Typical bike trail on the fietsknooppunten

Passing country-side

Exploring some old cathedral and abbey ruins in Tienen

Multiple Garden Friday Updates: September 10

2011-09-10T14:56:00.000+02:00

As soon as June rolled around I got totally and completely lazy with the garden updates. The good news is that everything grew remarkably well. In fact, it was better than I had planned it would be. The abnormally cool July (the average temperature for July was 18º C/ 64º F) kept things from drying out, and extended the life of my sugar snap peas. The sugar snaps were over run by pole beans, but before I could notice any of it, the beans were growing like weeds. The garden grew despite weird weather, lack of attention due to many vacations, the abundance of snails, and my irregular watering schedule.

Gardening is a full-time job, but the rewards are plentiful and better than you can imagine; even if you grow food in small spaces and only have room for containers.

Here were the "harvests."

Remember the garden looked like this at the end of June.

The first week of July I was collecting many delicious looking veggies:

There's mint, chard, snow peas, lemon cucumbers and bush cucumbers, and broccoli.

If you ignore broccoli it grows fibrous and tough, but it looks pretty with flowers:

and since you grew it, you'll eat it, and mmm the fibrous tough broccoli is so good in risotto:

Strawberries make a small come-back with the cooler weather of July:

In August, I failed to take pictures of the garden, but I didn't fail in taking pictures of all the garden produce making it's way into various meals:

Remember pesto with gnocchi? Tomatoes placed strategically:

While my outdoor basil was destroyed by slugs (or lack of watering), my indoor gave a steady supply (as pesto!):

it also dressed up potatoes and garden grown green beans:

And then when you go out of town, but you have too many cukes lying around, refrigerator pickles:

Get your friends to make fresh homemade cheese croquettes and then sit outside for al fresco dining and then oooh and aaah at how overgrown and crazy the garden looks (do you see the cabbage still growing, and the pole bean takeover of the fence?):

The best part of going out of town is coming back to a garden bounty. I'm just in time for a new month of photogarden documeting:

beans, tomatoes, cherry tomatoes, mint, lemon cukes (not pictured, bruschetta made from huge handfuls of deliciously overripe (as if there is a thing) tomatoes.

Now, it's time to dust the seed packets off and get to the fall plantings.

Sweet potato pineapple muffins

2011-09-08T14:21:00.000+02:00

Sweet potato with pineapple and fresh ginger.

Sweet potato with dates. Look at that fine crumb.

Prepared muffin pans with oat-brown sugar topping.

Filled to just about 1/2 inch from the top, leave enough room for them to rise.

Fresh baked muffins, mmm lekker.

In keeping with my goal of testing recipes multiple times, these sweet-potato pineapple muffins have been baked 4 times. The recipe has been adapted from Deborah Madison's Vegetarian Cooking for Everyone. The original recipe calls for 1/3 cup of candied ginger. Instead, I used 1/3 cup canned chopped pineapple, or dates. I add in 1 T of fresh grated ginger, along with 1/8 tsp fresh grated nutmeg.

Muffins are quick breads meaning that they don't need to leaven or rise. To bake muffins, mix together all of the dry ingredients in a bowl, and all of the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients and with a large spoon (not a hand or stand mixer) combine the wet and dry together with swift quick strokes. Avoid overmixing. The batter is ready when all of the flour is incorporated into the wet, a good rule of thumb is that the batter looks slightly undermixed. Drop batter by the spoonfuls into a greased muffin pan.

In general I try to make healthier modifications, but I find the proportions of this recipe work out nicely, and they aren't too sweet with a 1/2 cup of brown sugar, or heavy with 1/4 cup of vegetable oil. Subbing in whole-wheat pastry flour is fine. The pineapple and sweet potato make a delicious moist end product.

Sweet potato pineapple muffins

Yield: 1 dozen muffins

Ingredients listed in order of wet and dry:

Dry

1 and 3/4 cup all-purpose flour (can use whole wheat pastry flour)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/8 tsp nutmeg

Wet

3/4 cup cooked sweet potato, mashed (canned or cooked pumpkin would work too)

1/3 cup canned chopped pineapple, or dates, or candied ginger

1 tbsp fresh grated ginger (leave out if using candied ginger)

1/2 cup buttermilk (see note below)

1/4 cup vegetable oil, plus a tiny bit extra to grease muffin pan

2 eggs, beaten

a heaping 1/2 cup of brown sugar (yes I know it's a dry ingredient, but add it to the wet ingredients first)

Note: if you don't have buttermilk, yogurt thinned with water works, or add 1/4 tsp of vinegar to a 1/2 cup of milk. Stir the milk and vinegar together and let stand 10 minutes.

Directions:

Set oven to 375 ºF; grease a muffin pan or line them with muffin liners.

1. Combine the dry ingredients from flour to nutmeg in a medium-size mixing bowl. Stir together to ensure that it is well mixed. Set aside.

2. Combine the wet ingredients together in a large mixing bowl. Stir together to combine. A sturdy spoon is sufficient as muffins do not require a hand or stand electric mixer.

3. Add the dry ingredients to the wet ingredients. You should add the dry ingredients all at once. Stir together, scraping down the flour from the sides of the bowl. The mixing is done when the flour is mostly all incorporated into the wet batter. Undermixing is fine, but don't leave any huge clumps of flour.

4. Drop batter by the spoonful into a prepared muffin pan. Bake 20-25 minutes until a toothpick or fork inserted comes out clean.

For the oat-brown sugar topping:

2 tbsp butter, softened

2 tbsp oats or more

1 tbsp flour

1 tbsp brown sugar or regular sugar

small dribble of vanilla extract

Combine all the ingredients. A fork works nicely to mash everything together. Distribute evenly over muffin batter once they are in the muffin pan. Seriously, I've been making this topping since my 9th grade home-ec class.

Easy refrigerator pickles

2011-08-31T12:10:00.000+02:00

Khavanu turns 3 today. I started blogging (I still find that word awkward) as a way to share recipes and store my favorite recipes online. I didn't think I'd stick with it. It has grown into something I really enjoy doing. Some outcomes I'm generally happy about are that my photography skills have improved, I've grown as a cook, and I've been able to see how progress has been made in the garden. After moving to Belgium a year and a half ago, I began including travel posts. However, my writing is still awful! Isn't it?

My goals, since this is a kitchen sink of ideas, are:

- to try out more regional Belgian (or other) foods in the upcoming posts and cook more foods with beer.

- Write better, clearer instructions from recipes that have been tested at least three times.

- Challenge myself to write more nutrition public health posts.

In keeping with my goals, and honoring my very first dorky post, here is my tried and true version of refrigerator pickles (which I've been using and adapting from Alton Brown's Good Eats!). I've made these pickles dozens of times. The cucumbers came from my garden and are a mixture of bush cucumbers and lemon cucumbers.

Easy refrigerator pickles

Yield: 3 jars, 8 oz each

Ingredients, listed in order of use

Sterilized jars and lids, such as 3 8 oz ball jars, or a mixture of other clean glass jars and lids

4-6 small-medium cucumbers

multiple cloves garlic (1 smashed clove for each jar)

1 onion, sliced in rings or half-rings

1 cup water

1 cup cider vinegar

1/2 cup white wine vinegar (or champagne vinegar if you can find it)

1/2 cup sugar

2 tbsp plus 2 tsp kosher salt

1 tsp mustard seeds

1 tsp coriander seeds

1/4 tsp turmeric

1 tsp pickling spice (optional)

Directions:

With all clean utensils prep the cucumbers by slicing into 1/4" slices or prep them as spears. Place 1 smashed garlic clove in each jar. Fill with cucumbers and onions, and set aside.
In a non-reactive medium sauce-pan combine water, cider vinegar, white wine vinegar, sugar, and salt. Stir to combine. Add in mustard seeds, coriander seeds, turmeric and pickling spice and heat up over medium-high heat. Bring to a simmer and let it simmer for 4 minutes to wake up the spices.
Fill each jar with the pickling liquid, and let stand. Top the jars with any remaining liquid. Once cooled off, tighten the lids and place in the fridge.

The pickles should be ready in as little as 3 days, but a week is better for them to set. You can easily double the recipe if you have more pickles or jars.

Ethiopian-style red lentils

2011-08-29T14:53:00.001+02:00

These red lentils are adapted and modified from a Saveur recipe. While the preparation was simple, the homemade spice mix the Saveur recipe called for had some hard-to-find ingredients, and called (optionally) for spice-infused clarified butter. The spice mix, with ingredients that you can find, is easy to make with a spice grinder, or mortar and pestle. I absolutely love the home-made masala (masala = blend of spices) mix used in these red lentils - whether they are authentically Ethiopian is hard to tell. I think they certainly tasted more Indian (perhaps because my pantry is stocked with Indian spices?). The lentils took their sweet time cooking on the stove top, which as the aromas of this dish waft around the house, you'll stomach will grumble in eager anticipation. If you have left overs they will be spicier the next day.

Clarified butter, also known as ghee, is made by heating up regular butter over a low-medium heat, and then skimming off the milk solids which collect at the top. This leaves a clear golden liquid, that can be heated to a higher temperature, or has a higher smoke point (the smoke point is the physical temperature that hot cooked fat reaches before it starts smoking). I substituted regular butter, as butter always tastes delicious, and added in a few of the spices to the red lentils.

Here's my take, this serves 4; can be served over rice, or with dosa to mimic injera, or pita or naan bread. The red lentils are called masoor dhal or red lentils. While lentils don't need any soaking, I soak the lentils while I'm prepping the rest of the ingredients to soften them up. The butter in this imparts a lovely flavor, but can be omitted (such as using cooking spray) or replaced with oil, 1 tbsp is fine. Use as many of the spices you can find, and if you can't find them, just leave them out. Garnish with some fresh chopped onions and a squeeze of lemon.

Ethiopian-style red lentils

Serves: 4

Ingredients, listed in order of use:

1 cup of long grain rice, cooked according to package directions (optional)

1 cup of red lentils or masoor dhal

2 tbsp butter, divided; stir in remaining 1 tbsp just before serving

1 onion, chopped fine

3-4 whole cardamom pods (optional)

3 cloves garlic, chopped

1/2 of a red bell pepper, chopped fine

2 and 1/2 tbsp home-made masala mix, recipe below

1 tomato, chopped

salt to taste

3 and 1/2 cups water

1/4 tsp fenugreek powder (optional)

Directions:

If serving with rice, cook and prepare according to package directions.
Next, rinse the red lentils under water. Put it in a large bowl and cover with water. Let it soak while you prepare the rest of the ingredients.
Heat up a large soup pot over medium-high heat. Add 1 tbsp butter, or oil if using, and once the butter is melted and slightly foamy, turn the heat down to medium and add in the onions. Saute until golden, 7 minutes. Add in the whole cardamom pods.
Add in garlic and red bell pepper. Stir to combine. Cook 5 minutes.
Add in 1 tbsp of the masala powder. Stir to combine.
Add in chopped tomatoes along with their juices.
Rinse the soaking lentils and drain off the soaking water. Add the lentils to the pot along with 3 and 1/2 cups of fresh water.
Stir in 1/2 tsp of salt. Bring the heat up to medium-high and cook for 40-45 minutes, stirring often. Half-way through cooking add in the rest of the 1 and 1/2 tbsp masala powder.
Just before serving, stir in 1 tbsp of butter, the fenugreek powder if using, adjust for salt, and serve immediately.

Masala Mix (adapted from Saveur)

A small coffee grinder works efficiently to make ground spices. With some patience, a mortar and pestle can work just as well. Adding the toasted seeds and spices 1 tbsp at a time, begin making swift strokes to pound the spices. This will help break up the seeds and crush the larger parts. Then in a circular motion, crush the spices until a powder forms. Repeat the process to get a finer powder. Remove each batch to a bowl. A small non-slip corkboard can be placed under the mortar to protect the countertop. Pre-ground spices can be added last.

Ingredients, listed in order of use:

2 tsp whole coriander seeds

1 tsp fenugreek seeds

1/2 tsp fresh ground pepper

1/2 tsp nutmeg, ground

6 whole cardamom pods

1/2 tsp red chili powder

1/4 tsp red chili flakes

1 tbsp paprika

2 tbsp smoked paprika

2 tsp salt

1/2 tsp cinnamon

Directions:

Toast the coriander, cardamom pods, and fenugreek seeds together in a small sauce pan (low heat so they don't burn). Stir them around the pan often.
Once they are toasted and golden, about 5 minutes, transfer the spices to a spice grinder, or add in batches to a mortar and pestle.
Place the crushed powder in a small bowl. Add in pepper, nutmeg, red chili powder, red chili flakes, both types of paprika, salt and cinnamon to the bowl.

Simple small batch pesto

2011-08-19T10:29:00.000+02:00

This pesto is easy enough to make with some basic kitchen tools, such as a cutting board, knife, and mortar and pestle. A mortar and pestle will make pounding the nuts and garlic easier, but you could chop them fine with a cutting board and knife.

Simple small batch pesto

Yield: ~ 5 tablespoons

Ingredients

2 cups loosely packed fresh basil

1/4 cup whole almonds, or pine nuts

2 cloves garlic (use 3 if you love garlic)

2-3 tbsp olive oil, more if needed

salt to taste

1/4 cup fresh parmesan shredded fine

Directions:

1. Begin by pounding half the nuts in a mortar and pestle. Using gentle force, gradually break the almonds into smaller pieces. Increase pressure as you smash the nuts to make a fine ground. You could use a cutting board, or coffee grinder (cleaned out first!), or place nuts in a ziplock bag and roll them with a rolling pin. Remove the nuts to a small bowl.

2. Pound the garlic with 1/8 tsp salt in the mortar and pestle. Pour the olive oil on top - do not pound again after pouring olive oil in. Set aside the mortar and finely chop the basil on a cutting board.

3. Remove basil leaves from stems and finely chop. Move the chopped basil to the bowl with the nuts. Pour the olive oil infused garlic on top. Add in parmesan cheese and stir together.

4. Add more salt if needed, and pour in a little bit of oil if too dry.

The pesto can be tossed with some cooked pasta, or warm potatoes. I prepared store-bought gnocchi and topped with 1 tbsp or more of the pesto. Divine.

Lemongrass tofu with soy-sesame sauce and sticky rice

2011-08-12T00:59:00.000+02:00

I made this dish for a friend that is interested in preparing more dishes with tofu. It's a simple stir-fry so if you don't have lemongrass or ginger just leave them out. The soy-sesame sauce is fast to prepare. Sticky rice absorbs the sauce much better than long-grain jasmine or basmati, but this could be served over noodles too.

My secret to successful golden pan-fried tofu is pressing extra-firm tofu for as long as possible, 30 minutes or longer. To get started, first press the tofu. Unwrap it from the package, drain the water and set the tofu in a colander or drainer (either over a bowl, or the sink so the water can drain out). Place a plate over the tofu and stack cans of beans or other heavy objects on top. The weight will help expel the water from the tofu. Next, begin cooking the rice, and then prep and cut up the veggies. If you are fast vegetable chopper, you can also use the time the tofu is pressing to make the soy-sesame sauce, or prep it while the tofu is cooking. Fresh lemongrass and ginger are added towards the very end of cooking time.

Other good stir-fry veggies include cabbage, bean sprouts, and even cherry tomatoes. Feel free to add or remove items to use up what you have.

Lemongrass tofu with soy-sesame sauce and sticky rice

Serves: 4

Ingredients (listed in order of use)

1 package tofu, pressed and drained, and then cubed into 1" chunks

2 cups sticky rice (sushi rice), prepared with 1.5 times as much water as rice, or according to package directions

2 tbsp peanut oil

1 package mushrooms, wiped clean and quartered

1 red bell pepper, in strips

1 cup snow peas

2, 4" stalks of fresh lemongrass or enough to equal about 1 tbsp chopped (see note)

1 and 1/2 tsp fresh ginger, chopped

Note: To prep the lemongrass, use a small pairing knife and cut the stalk in half length-wise. Remove the first or second layers, it'll reveal a purplish interior. Finely chop the lemongrass stocks starting from the root end. It will become tougher about 3" inches up from the root end. For the ginger, peel the skin away with a pairing knife or veg peeler, and finely chop.

For soy-sesame sauce:

3 tbsp soy sauce

1 tbsp rice-wine vinegar

1 tsp toasted sesame oil

1 tsp sesame seeds, toasted

3 spring onions chopped, chop the long part of the greens in 1" segments

1 clove garlic, minced fine

1/4 tsp or more red chili flakes

Directions:

1. Heat up a large stir-fry pan or wok over medium-low heat. Add in 1 tsp of sesame seeds and toast until the seeds become golden. Move them around the pan often, so they won't burn. Set aside.

2. Add 2 tbsp of peanut oil to the same pan and increase the heat to medium-high heat. Once hot, add in tofu chunks. Don't touch them or move them around. Let them sit for about 5-7 minutes until the bottom 1/4" of the tofu squares look like they are turning golden. The tofu will take 15-20 minutes to become lovely, golden, and crispy. Carefully, take a spatula and lift the tofu gently up. It's ready when it gives. The length of time will depend on your pan (non-stick vs iron). When the tofu is removed easily, flip it over so the other sides can cook.

3. While the tofu cooks, prepare the soy-sesame sauce. Add soy sauce, rice-wine vinegar, sesame oil to a bowl, and adjust for taste. Add in toasted sesame seeds, the white part of the spring onions, chopped garlic and red chili flakes. Stir everything together and set aside.

4. Remove the tofu from the pan and set it aside on a large plate. There should be enough oil (about 1 tsp) leftover in the pan, if not add in 1 tsp of peanut oil. Turn heat up to medium-high or high, and add in mushrooms. Cook 5-6 minutes stirring often, and then add in red peppers, cook 4 minutes, and then add in snow peas, and cook another 2-3 minutes, or until the snow peas turn bright green.

5. Once all the veggies are cooked, add the cooked tofu to the pan, add the ginger and lemongrass, and remaining spring onion greens to the pan. Combine and stir together for 1 minute.

6. Place rice in a bowl, cover the rice with about 1 cup of the stir-fry, and top everything with 1 and 1/2 tbsp of soy-sesame sauce.

Picnic Potato Salad

2011-07-24T12:03:00.000+02:00

A healthier tastier potato salad.

Now all you need is a nice picnic location, or an invite to a BBQ.

A nice picnic spot with an old abby.

Someone to carry the picnic supplies?

This is a healthy potato salad made out of a yogurt and mustard dressing. It's refreshing and tangy and nothing like the heavy mayonnaise bland potato salads. Start by bringing some water to boil in a large pot. While the water is warming up, scrub, peel, and quarter the potatoes. While the potatoes cook, prep the rest of the ingredients.

Picnic Potato Salad

Serves: 4 or more

6-8 medium to large potatoes, washed, peeled and quartered into large chunks

salt, about 1 tsp

1/3 cup yogurt (half mayonnaise and half yogurt is fine too)

2-3 tbsp fine Dijon mustard (may want to add to your taste)

1/2 cup finely chopped red bell pepper (or any other color is fine)

2-3 tbsp parsley, chopped fine

2 spring green onions, chopped with about 4" of the greens chopped into chives

salt and pepper to taste

Directions:

1. Bring a large pot of water to boil over high heat. Lightly salt the water with about 1 tsp of salt (I used coarse salt). Covering the pan will make it boil more quickly.

2. Once the water comes to a simmer, or light bubbles form from the bottom to the top in a steady stream, carefully add in quartered potato chunks and turn heat down to medium. Cook 15-20 minutes or until soft. Don't cook the potatoes so long that they fall apart, you don't want boiling water, a light simmer is fine. Turn the heat off once cooked. They can sit in the water until just ready to use.

3. In a small mixing bowl add yogurt through green onions. Stir to combine. Taste to adjust seasoning. Since the potatoes were cooked in salted water, you may not need to add in any extra salt.

4. Drain potatoes in a colander, but before draining, reserve 1/2 cup of the cooking water, such as in a coffee mug or teacup. Place the large pot on a heat-safe surface or on a pot holder.

5. Add the drained potatoes back to the large pot, and place the dressing on top.

6. Carefully mix the potatoes and dressing together. Take a big spatula, and gradually fold the potatoes from bottom to top. If too thick, thin with some of the reserved water. Serve immediately, or place in fridge until ready to serve. Some water may separate from the yogurt, just stir carefully before serving.

Speculoos Cupcakes

2011-07-12T00:45:00.000+02:00

This delicious cupcake recipe was adapted from Sweet and Savory Tooth's Peanut Butter Cupcakes recipe. After I got my fill of peanut butter, I quickly imagined how I could use Speculoos, the Belgian gingerbread cookie spread, in these cupcakes. Year 2 of living in Belgium is all about trying to mimic the cuisine, watch Belgian cooking and beer shows, and cook some more food when I get around to it, and yes, yes, sample more beers as well. If you don't have Speculoos spread (perhaps a Dutch grocery store nearby?) you should really go to a gourmet foods store and ask nonchalantly if they have any Speculoos. Oh what, you don't have this superb Belgian deliciousness? Or you could mash up a bunch of gingerbread cookies, or just use peanut butter. Both are very good, and they go well with vanilla frosting. My frosting has Speculoos liqueur called jenever (from a brewery that I will somehow manage to post), and the jenever makes it into the batter as well.

Speculoos Cupcakes

Yield: 12 cupcakes

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

6 tbsp butter, at room temp.

3/4 cup Speculoos or peanut butter

1/2 cup brown sugar (or roughly 3/4 cup unpacked brown sugar). The Speculoos is already sweet so you'll be fine with 1/2 cup packed brown sugar.

1 egg

1 and 1/2 tsp Speculoos jenever (a gin-esque beverage that is collectively called Dutch gin or Belgian gin depending on which Dutch speaking country you live in), or 1 and 1/2 tsp vanilla.

1/2 milk

Preheat oven to 350° F and prepare muffin tin with cupcake or muffin liners.

Directions

Sift together flour, baking powder and salt. Repeat once.
Cream together butter, Speculoos spread, and brown sugar, scraping down the sides of the bowl and mixing until the mixture is light and fluffy, and a few shades lighter.
Add in egg and Speculoos jenever (or vanilla) and continue to mix until incorporated.
Add in flour mixture and milk. Start with 1/3 of the flour mixture. Continue beating on low speed, and alternate between the milk and flour. Add the milk in 2 batches, and the flour in 3, ending with the flour (so add flour, milk, flour, milk, flour). Continue to mix until incorporated and fluffy.
Spoon about 3 tbsp of cake batter into a muffin or cupcake liner. Leave 1/2" border from the top of the muffin liner.
Bake 25 minutes at 350° F, or until a fork or toothpick inserted comes out clean. Let cool for 10 minutes in the muffin tin and take out to cool the rest.

I must say that I am not a baker. I fail horribly, but these turned out moist, oh-so delicious, and were devoured within 25 minutes of coming out of the oven (something I attribute to following the directions exactly from the Sweet and Savory Tooth Blog). They go well with a vanilla based icing, but really they are totally fine on their own. I managed to ruin the icing recipe I had, but this is what I tried to do (don't halve it like me, and you'll be fine, since I made this exact recipe for angel-food cupcakes too)

Vanilla icing with a hint of Speculoos

Yield: enough to ice the cupcakes, and then some

1/4 cup warm, room temperature butter

2 cups powdered sugar

1/2 tsp vanilla extract

1-2 tbsp milk, or as needed

1 tsp Speculoos liqueur

1. In a mixing bowl, cream butter until light and fluffy.

2. Add in powdered sugar and continue to mix until fluffy.

3. Add in vanilla extract, milk, and Speculoos and continue to cream together until everything is incorporated. Adjust for taste. If not using the icing immediately, store in the fridge until ready to use. Let it come to room temp before icing.

Risotto with spring veggies and roquefort

2011-07-10T13:40:00.000+02:00

Risotto with spring veggies and roquefort cheese

Risotto uses arborio rice, a short-grain starchy rice, is usually cooked with onion, garlic, a little oil and wine, broth, and is made into creamy deliciousness with either cheese, cream, or butter.

Risotto is made by cooking onions or garlic in olive oil until fragrant. The rice is added shortly after and stirred around in the onion-oil mixture until well coated. A few splashes of wine or vinegar are added before broth is added. While cooking, the rice is stirred frequently, and broth is added in small increments every 5-7 minutes. Ingredients such as cream, cheese, or butter can be added in the last 5 minutes of cooking.

If adding vegetables, peas or fresh herbs, can be stirred in 5 minutes before serving, others such as the broccoli or any other vegetables that will release water, should be cooked ahead of time and stirred in just before serving. I'll call these last minute ingredients in the directions below. The final dish should be creamy and removed from the heat because carry-over cooking will continue to cook the rice.

The broccoli, peas, snow peas, and thyme came out of the garden (spring risotto in July). These are the garden goods the first week of July.

Risotto with spring veggies and roquefort

Yield: 6 servings, ~1 cup each

For the rice:

1 tbsp olive oil

1 large onion, diced

1/4 cup of white wine, or 1 tbsp white wine vinegar

1 and 1/2 cups arborio rice

6 cups vegetable broth

1/2 cup parmesan shredded

3-4 tbsp roquefort cheese, chopped coarsely

1 tbsp cold butter, or 1-2 tbsp cream

Last minute ingredients:

1 head broccoli, cooked and chopped (butternut squash, zucchini, or mushrooms could work too)

1 and 1/2 tsp fresh thyme, or 1 tbsp dried

1/2 cup peas (fresh or frozen)

1 cup snow peas (stir fried on very high heat for 1-2 minutes)

Fresh thyme sprigs or pea shoots for garnish

Directions:

Heat up 6 cups of water or broth in a separate pot and keep warm.
Heat up the olive oil in a large soup stock pot over medium heat. Once hot, add in onions and cook until fragrant, about 5-7 minutes, but don't let the onions brown. Add in rice and stir everything together to coat the rice.
Add in wine and stir everything together, until it cooks down and the wine has cooked off. Add in about 1 cup broth and stir frequently and gently. You'll continue to add in broth in 1/2 cup increments letting the risotto cook down a little before adding the next 1/2 cup. When you've got 1 cup of broth remaining start getting the last minute ingredients ready.
Add in peas and thyme. Add in 1/2 cup more of broth with broccoli. When the last of the water has been added and the risotto is beginning to thicken and look creamy and done, stir in the cheeses and butter (or cream if using). Stir together nicely and season with fresh pepper. Note, because roquefort and parmesan cheeses are salty enough, I didn't add any extra salt.
Ladle into bowls or plates top with stir-fried snow peas and garnish with fresh pea shoots (or extra sprigs of thyme).

Fast and Furious Black Bean Empanadas

2011-06-25T17:13:00.000+02:00

Just when I was beginning to think chipotle peppers were so two years ago, I pulled some out of the freezer. Once opened, canned chipotle peppers can be frozen. When ready to use, just remove them and chop them into the dish you're preparing. These are spicy empanadas, use 1 pepper or 1/2 if you don't like spicy foods. The chipotle lends a subtle smokiness. Ready-made pastry dough and canned black beans make this a fast dish. These are easy to put together once you have all the ingredients ready.

Fast and Furious Black Bean Empanadas

Serves: 4 Yield: 1 large empanada

1 ready-made refrigerated pastry dough

1 cup dried black beans, soaked and cooked, or 1, 14 oz can black beans, rinsed and drained

4 spring onions, chopped

1/2 cup or more cream cheese

2 chipotle peppers, chopped. Handle peppers with gloves.

1/3 cup tomato chunks, from canned tomato chunks

1/2 cup shredded cheese or queso quesadilla

Preheat oven to 400 °F on the broiler setting. Move the racks to the lowest setting. You will broil for the first 10 minutes, then turn the heat down to 350 °F and bake for another 30 minutes.

Directions:

1. Add chopped green onions to a large mixing bowl. Add in cream cheese and chopped chipotle peppers. Stir to combine.

2. Add in black beans and continue to stir together until combined. The beans should be coated. Adjust for taste. I didn't add any salt, and found that the chipotle gave it enough smoke and salt.

3. Roll out the pastry on a large baking sheet or cold pizza stone. You should be able to unroll the pastry directly onto the baking sheet or stone. Add half of the prepared filling to one-half of the pastry. You'll fold it over on one side like a calzone, or the way you'd fold a sheet of paper in half. Spread the black beans in an even layer. Leave a 3/4" border.

4. Fold the pastry on top of the black bean mixture and fold up the edges slightly. Take the tines of a fork and push the rolled edges down to seal in the stuffing.

5. Bake at 400 °F on broil for the first 8-10 minutes. Turn heat down to 350 °F and bake another 30 minutes.

Garden Fridays: June 24

2011-06-25T14:01:00.000+02:00

Belgian weather has been rainy and cool, but the garden continues to grow.

Pots of tomatoes, eggplants, red bell peppers, pear melons, pole beans, cucumbers, basil, red cabbage, sugar snap peas, broccoli, lettuce, mint, strawberries, and swiss chard.

Ida gold tomatoes, Siberian tomatoes, eggplant and red bell pepper

Trellis, the pole beans have already moved beyond the trellis. Oops.

Ida gold tomatoes in a pot with basil

Spring goods, sugar snaps are giving up, broccoli is ready to be eaten, and red cabbages are growing painfully slow.

C'mon cukes!

Trellis and pots with patio

Rhubarb Cake

2011-06-22T15:39:00.000+02:00

Trust me you want to try this. This is one of the best cakes ever, and it's simple to prepare. Recipe and instructions are from my friend, Kyle. I think, I'd make her proud.

Pretty watermelon colors

Rhubarb impresses, even the peels are gorgeous

Peeled

and chopped

Batter resembles cookie dough more than cake batter

Set in a pie plate

Sifted flour and sugar on top

Rhubarb cake out of the oven

Rhubarb Cake

Rabarberstaart

Yield: 1, 9" cake or tart

2 eggs

2 tbsp milk

1.5 tsp vanilla (or 2 packs vanilla sugar)

100 g butter, at room temperature (a little less than 1/2 cup)

200 g sugar (approx. 1 cup)

200 g self-rising flour (approx. 1 and 1/4 cups)

3-4 rhubarb stocks, peeled and diced

2 tbsp flour and sugar sifted on top

Special tools: mixing bowl, hand mixer, vegetable peeler.

Directions:

1. Preheat oven to 350 °F (180 °C) and grease a 9" pie plate or cake pan.

2. Prep the rhubarb.

3. Add the eggs, milk, vanilla extract, butter, sugar and flour in a large mixing bowl. Beat until smooth. The batter will resemble a slightly wetter cookie dough batter (it will not look like cake batter).

4. Stir in the chopped rhubarb, and remove the batter to a greased pie plate or cake pan. Smooth the top, and lightly sift 2 tbsp flour and sugar on top.

5. Bake 30-40 minutes, until golden on top, or a fork or toothpick inserted comes out clean.

Veg Biscuits and Gravy

2011-06-20T21:38:00.000+02:00

I had forgotten how deliciously divine biscuits and gravy can be. Now I came to this dish late in life, as a vegetarian, I never really got lard biscuits and sausage gravy, until a dietitian friend of mine made biscuits and vegetarian soysage gravy. Then I got the whole appeal of biscuits and gravy. I got the recipe from her, and have never looked back.

When a friend of mine posted this on FB the other day, I couldn't help but look, and it was a good thing it was in the morning, because this made an excellent brunch. I watched the video instructions and quickly got to work. If you don't have buttermilk, thin some yogurt with water, or add 1 tsp to 1 cup milk; as for all-purpose, you could use pastry whole wheat flour, but any healthier and you'll end up with tough biscuits.

Here's the video link from Food Wishes; the ingredients are listed below the video on the site, but I'll add them here as well:

Biscuits (video and recipe here)

Yield: 12 plus extra cut outs

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp salt (I would recommend half a tsp if you use salted butter, they turned out too salty for me)

7 tbsp cold butter, cut into thin chunks or slices, chilled in freezer

3/4 cup buttermilk (I used a little bit extra)

When ready to bake, set biscuits on a ungreased cookie sheet and bake at 425 °F (218 °C) for 15 minutes or until golden on top.

Mushroom and Chickpea Gravy

Serves 4

1 cup whole mushrooms, such as white button, wiped clean

oil or butter to saute mushrooms

white wine vinegar

2 tbsp butter

2 tbsp flour

2 cups milk

(basic white roux ratio: 1 tbsp butter: 1 tbsp flour: 1 cup milk)

salt and pepper to taste

1 tsp oregano (optional)

1/2 cup cooked chickpeas (optional)

Note: For a plain white gravy, omit mushrooms and chickpeas, and season with salt and pepper; for soysage gravy, heat up some veggie soysage and crumble them in right before serving.

Directions:

In a wide skillet, heat up a little oil or butter for the mushrooms. Medium-high is good. Add in the mushrooms whole and stir around. Continue to cook on medium-high heat until water/moisture starts releasing from the mushrooms (5-7 minutes). Turn heat to medium. Continue cooking for 5 more minutes. Drizzle 1 tsp or so white wine vinegar on top and stir around to make a nice sizzling sound (it will look impressive for brunch) then turn the heat off, and allow mushrooms to cool.
In a medium sauce pan, melt 2 tbsp butter over medium heat. Now, take a whisk and start stirring. Slowly add the flour to the pan while simultaneously whisking. This will ensure that no lumps form. Keep whisking. Now, if using all-purpose flour the mixture will darken slightly, and give off a cooked pleasant smell. Once this happens, pour in the milk slowly, while whisking.
Making gravy is simple, it just requires patience and attention. Keep whisking! This movement will keep flour from sticking to the bottom, and will prevent the sheeny skin (in Guju, malai) that hot or boiled milk gets when heated and allowed to cool. Whisk another 10 or 20 minutes, or until thickened. Yep, keep whisking.
At this point season with salt and pepper, if serving a simple gravy it's ready. If adding mushrooms and chickpeas, chop the mushrooms coarsely and add them to the pan, along with 1/2 cup cooked chickpeas. To make a soysage gravy just add cooked soysage crumbles to the white gravy.
Serve over or alongside biscuits. Eet smakelijk!

Flemish-style white asparagus

2011-06-08T12:37:00.000+02:00

First off, I am in love with the Belgian cooking show Dagelijkse Kost. In love! The online videos are useful in language learning, it focuses heavily on Belgian sourced ingredients, and the recipes are a great way to learn more about modernized Belgian cuisine. Take for instance, asperges op Vlaamse wijze, white asparagus lightly poached then topped with a parsley-egg-butter sauce. The show has weekly menus accompanied with videos, recipes, shopping tips, and price estimates.

My friend, Nico, was impressed with my ability to understand Chef Jeroen Meus's Leuvense dialect, but this is precisely the kind of Dutch I'm learning. I attempt to speak Belgian Dutch - er - Flemish. Plus, 3 minute video segments on cooking are perfect. The context is largely understandable, I can hear and listen to the way the ingredients and methods are supposed to sound like (trust me onion, ui, felt like a god-awful tongue twister).

One quick thing on dialects. While all Belgian Flemish schoolchildren learn standard Dutch/Nederlands, one will find that dialects are the form of spoken language. They vary from town to town, and by region. So, if you are from West Flanders the dialect there (although they still speak Dutch/Flemish) tends to skip a lot of sounds, and if you are from Limburg, you tend to make the rolling "rrrr" sound in the back of your throat, but somehow not a guttural "rrrrr." Whereas in Leuven, it's a mixture of geographical placement (being so close to Brussels) that the Flemish in a way sounds like a cross between the soft intonations of French together with an English person speaking very softly (totally not accurate). It has a wave-like rhythm, and I do realize, I'm beating this whole thing into the ground, but basically as a language learner, I'm learning standard proper Dutch at the university, but no one understands me here - and I'm sure if I were placed in Holland, no one would understand me there either. I speak most efficiently among other non-native language learners, and if you try speaking Flemish/Dutch with locals they'll often have difficulty understanding you, realize you are a foreigner, and automatically switch to English. This is frustrating to language learners, but is truly a Belgian Flemish trait. They never expect you to fully converse, always appreciate the attempt to speak, and because they know and speak English completely fluently, will do this to accommodate you.

Anyways, learning the language here has been fun. I've just completed exams for Level 2, and feel like I've gotten everything I wanted out of the courses. I'm able to make simple appointments or requests over the phone, can buy international tickets at the train station, and with a little help of cooking shows, can now pronounce most of the fruits and vegetables I buy at the city markets.

I made this recipe from Dagelijkse Kost, a cooking show on the Belgian TV channel Eén. I won't lie, I had to watch the video several times, and maybe hit Google Translate once. Enjoy or as they say here, eet smakelijk!

Asperges op Vlaamse wijze

Flemish-style Asparagus

Serves 2

Ingredients:

1 dozen or more fresh white asparagus

3 eggs, hard-boiled (1 tsp vinegar if hard boiling them)

1/2 cup chopped curly parsley

salt and pepper to taste

fresh nutmeg (probably less than 1/8 tsp)

1/2 cup butter or 100 g butter

Directions

Add the eggs, vinegar, and enough water to a small saucepan. Bring it to a light boil and cook the eggs 10 minutes. Add the eggs to a cold water bath to cool. Peel when cool enough to handle.
Lightly wash the asparagus and set aside. Take a vegetable peeler, and while holding the tip, peel all the way around.
Set the peeled asparagus in a pot filled with cold lightly-salted water. Heat the pot over medium, being careful not to boil. Once the water simmers, turn it off, and let the asparagus sit in the warm water for 5-10 minutes. Then set the asparagus on a plate until ready to use.
Place the butter in a small saucepan, and heat it until it simmers. You'll be clarifying the butter, so skim off the white milk solids on the top and set aside. Meanwhile, peel the eggs.
Mash the eggs coarsely with a potato masher. Add in parsley, butter, salt and pepper, and nutmeg. If too thick add in a 1-2 tbsp of water until the sauce has a nice consistency.
Set the asparagus on plates and top each with half of the sauce.

Since I served this for dinner, I used up the discarded buttery milk solids by frying up some veggie sausages, and although definitely not part of the cuisine, it rounded out the dish nicely.

Eet smakelijk!

Garden Fridays: June 3

2011-06-06T20:17:00.000+02:00

The only garden-related activity that I’ve got going on is watering and eating. Snow peas have filled out nicely and are producing many beautiful pods. I’ve been picking handfuls everyday for the past week.

Check this out: the raised/elongated make-shift bed before:

and after:

Spring pots before:

and spring pots now:

New garden goods: beans

Cukes:

Tomatoes:

And a snapshot of the pots with their trellis:

Seitan Tikka Masala

2011-06-05T13:41:00.000+02:00

This dish is similar to the tofu tikka masala kebabs, but uses seitan instead. While it comes together very quickly, let the seitan marinade for at least 30 minutes. Use the time it's resting to prep the salads and papads. Serve the seitan tikka over a salad garnished with lemon wedges and papads. The seitan looks kind of funny, but has a chewy meaty taste. I would recommend trying it.

Tikka marinade/sauce

Naked seitan (looks like brown sponge chunks without the sauce)

Dressed up seitan

For the marinade/sauce:

½" piece of ginger, chopped fine (optional)
2 cloves garlic, chopped fine
¼ tsp red chili powder
½ tsp coriander seeds and 1/4 tsp fenugreek seeds toasted and ground together (omit fenugreek if you can’t find it)
¼ tsp salt
1 tsp cumin
1 tbsp paprika (smoked paprika, if you have it)
3 tbsp yogurt (or heavy cream)

For the tikka:

1 package seitan rinsed and patted dry, cut into chunks

1 red bell pepper, cut into strips about 1" thick

1 green bell pepper, cut into strips about 1" thick

Olive oil or peanut oil for stir-frying

For the salad:

Any lettuce or salad mix greens will do. Can also serve with grated carrots, corn, tomatoes, onions, lettuce. Garnish with lemon wedges and papads.

Directions:

1. Mix all ingredients for the marinade, taste, and adjust seasonings if necessary. Add in seitan to the marinade sauce, coat well, and let marinade for at least 30 minutes.

When ready to cook:

2. Cook bell peppers in 1 tsp of oil (e.g. olive oil or peanut oil) over high heat until they are sauteed and cooked. Stir frequently. Once done, remove from pan. Should take 4-5 minutes.

3. Turn heat down to medium and add 1 tsp of oil to the pan. Add in marinaded seitan along with the tikka sauce. Cook on each side 3-4 minutes. The bottom of the pan will start to dry up and will stick.

4. Add the peppers back into the pan along with ¼ cup of water. Stir together. The sauce will thicken up in less than a minute. Remove from heat and serve immediately.

Ireland

2011-05-24T23:44:00.000+02:00

Last month, Karl and I traveled to Ireland. It would be an understatement to say we weren't totally smitten with the place. I'm not sure if I've gotten used to the European ways but I was totally taken back by how friendly, open, and talkative the Irish were. I don't usually expect much hospitality when you are traveling within language barriers and visiting countries that are over-toured (and as you can see learning Dutch has given my English vocab a beating). But, being in Ireland was basically like being in the US. For me this meant splitting meals were not a problem, having water served to you during a meal was a no-brainer, and beers were poured in pints (although, honestly, one does not leave the country of beer to visit another not-so-great country of beer – there I said it, Belgian beers are among my favorites).

There is so much written about Ireland that I'll leave you to the pics. We were in Dublin for 4 days, then hit the road, and would recommend seeing Dublin within a day or two. We loved exploring and driving around the country much more. Driving on the opposite side of the road is not difficult, just be cautious and take a lot of breaks, and if you are traveling with others, they can help be an extra set of eyes and common sense). If you drive a manual and are unsure of how it will be, trust me, it is not difficult (and it is much cheaper than renting an automatic, silly Americans!) It takes about 10 minutes to get used to, and then you figure it out, and can feel content that you saved a bunch of money on your car rental.

Lots of locals will give their opinions and tips, but overall the most helpful were to see Dingle and the southwest. Most accommodations for budget travelers are readily available - B&B's are easy to find, and most towns are set up with wifi, but I don't think booking rooms would be difficult if you just drove up.

The smaller towns are quaint, welcoming, and all have a range of nice pubs and restaurants. There is usually some historical things to see so I'm sure any of the ones you stop in by accident will be the ones you end up remembering the most.

Cork:

We passed through Cork entirely and stayed in Blarney, I think it would be a nice town, but there is so much more beautiful things to see that you'll want to rush right past. We did do a recommended coastal drive (I got this book from the library and brought it with us) which eventually brought us into County Kerry. Old Head and Kinsale was really nice. We drove until we grew tired of the stunning view after stunning view, and then headed towards County Kerry.

County Kerry/Ring of Kerry:

Gorgeous loop around the Kerry peninsula with lots of nice towns scattered in between. You can't go wrong here, especially if the weather is clear and you get nice views, but even with the fog it's pretty gorgeous. We drove the northwest part of the ring and went over to Valentia Island right at sunset. We stayed at an "inn" with a pub on the lower floor. It was a good idea in practice until 11:30 pm.

Dingle Area:

Spend some time in Dingle and drive, or bike if you're brave, around the peninsula. It has breathtaking views. Dingle is a large vacation spot (so we were told by many Irish) for the Irish so it has a lot of things going on. We went from Dingle and drove a small tip of the peninsula (Dingle, to Ventry (very nice), Slea Head, Ballyferriter, up towards Brandon Creek, and then came down to Dingle again and headed up through Connor Pass. That pass is the highest point and it gives you really wonderful views if you do the short hike up the hill. It's really worth it. And you can see all the sheep - in case you miss lots of sheep while you are driving around.

County Clare:

From Dingle our next stop was County Clare and the Cliffs of Moher (along the Clare coast) the drive is a bit boring once you leave Dingle, but you cover it quickly enough. If you use GPS it'll direct you to take a ferry to Kilrush (thus avoiding taking you into Limerick which will add lots of miles). From their we'd recommend stopping at Cliffs of Moher (we did the cliff hike past the views towards Hag's Head, about 3 hours roundtrip) and stop in Doolin for some dinner or lunch. We finished the drive north towards Black Head and then onto Galway. The end was a bit rushed since we needed to get back.

After Europe, we found the Irish to be so pleasant and talkative. No charges for splitting meals, asking for tap water, or for using the bathroom. It practically felt American. I must add, that upon our returning to Belgium, our customs agent assured us we were returning to a country with much better beer.

Hello Guinness! And Dublin

Temple Bar

The Porterhouse Brewing

Iveagh Gardens

Jameson Distillery, make sure you raise your hand when they ask for volunteers,

On the road:

Old Head, Kinsale

Towards Ventry, County Kerry

Conner Pass, County Kerry

Cliffs of Moher, County Kerry

Locke's Distillery, Kilbeggan

Garden Fridays: May 20-22

2011-05-22T14:35:00.000+02:00

Back in late March I started seedlings indoors hoping that at least half of them would survive. They grew so well that I had to split them into multiple new pots, and now have many more plants than pots. I’m almost done finding space for all of them, but here’s how things grew:

Seedling starts:
Red patio bell peppers: 3 pots
Slim jim eggplants: 4 pots
Ida gold tomatoes: 3 pots
Siberian tomatoes: 3 pots
Genovese basil: 1 half of small window box
Coriander: 1 half of small window box

What I ended up with:

(most original pots had 2 seeds per pot)

Red patio bell peppers: 3 plants
Slim jim eggplants: 3 plants
Ida gold tomatoes: 5 plants
Siberian tomatoes: 6 plants
Genovese basil: hardy plant on windowsill
Coriander/cilantro: seeded and bolted.
Cucumbers: 6 pots, 6 plants (after splitting seedlings)

After an unseasonably warm spring (no complaints here) I decided to harden off the seedlings a week or two ahead of schedule which means they ended up getting planted 2 weeks ahead of schedule (original garden set out date was first week of June). I’m looking forward to many good garden eats this summer, but need to figure out a sustainable way to get rid of bugs. They are eating everything! Damn slugs! I’m opposed to pesticides for a number of reasons - but I can truly grasp the damage bugs and pests can do. I’m trying to do some companion planting and am rethinking red chili spray. Let me know if you have any good suggestions. Lady bugs? Spiders?

The spring garden goods are giving up quickly. The lettuce is exhausted, the radishes gave up (or were eaten) the spring onions have all disappeared; the cauliflower was eaten by something which eventually killed it, but the the broccoli and red cabbage are hanging on for dear life (I found some pests, and have posted below).

Have I really been at this since January? Oh and quickly, if you’re a transplanted gardener and you move abroad, or really anywhere, don’t give up - you’ll find your way. I have managed to buy bags and bags of soil (and do not own a car), salvage pots at flea markets and convince Karl to bike them home, and found an online garden center which specializes in plants and seeds for the season/latitude/climate. The one thing I couldn’t find and eventually gave into buying was plant fertilizer. I wasn't sure if compost would be good enough (it’s manure I bought) and bought some liquid plant food. Don’t worry, I won’t give in and buy pesticides - but I’m close.

Here’s the ongoing photo-doc, enjoy:
Spring goods looking stressed out:

Some looking a bit better:

Pests in action:

Cauliflower fail:

Seedlings getting hardened off:

I should mention that these guys doubled in size over 10 days once they were set out.

The four pots below are pear melons (Solanum muricatum) from the annual Bloemenmarkt in Leuven, compact/container tomatoes, and the strawberry pot (that came from last year’s Bloemenmarkt - an annual flower and plant market held in the Ladeuzeplein the last weekend of April or first weekend of May) that has shared it’s home with swiss chard, a red cabbage plant, leftover lettuce seeds, and now, a cucumber:

I eventually gave up the idea of individually staking everything and made this very make-shift trellis out of a leftover clothes rack:

The best part is the opposite ends can be also be trellised; now I can plant some beans once I salvage more pots:

Because I’m crazy and I still have multiple seed packets and have realized my big huge sunless windows still manage to grow things that are placed upon them (even when Mr. Duds steps in the plants, or eats them), I started dill and marjoram. I was inspired by SIP containers of the Green Roof Growers blog:

No windows in this apartment get left out. Tomatoes, mint, basil, cilantro, patio red peppers (that I stuffed in a window box!), and thyme. (Franks - stop laughing at my bad use of punctuation):

Beer post: 't Gaverhopke

2011-05-10T22:06:00.000+02:00

't Gaverhopke beers

Inside the brewery

Beers in crates

Fermentation room

Beer samplers (with a candid shot of the head brewer); their family made the wooden holders

Yummy beers hiding a classic Belgian snack (boterham met kaas)

't Gaverhopke, located in Stasegem, West Flanders, Belgium, is a small family-owned brewery owned and operated by Bruno and Gudrun (the wife is the head brewer). To give you some context of the size, the husband-wife duo manage the brewery and cafe, which are located in the same building.

To set up a brewery visit, I had called the brewery and had spoken with Bruno. On our visit we were welcomed by both of them, and Bruno gave us the tour of their facilities. Once the tour was over, we took a seat in the cafe and ordered up 2 samplers so we could taste all of their yummy beers. Gudrun got her technical beer training in Gent, but told us that she enjoys the brewing process much more than the science. Although the Flemish dialect differs, ik was met ze aan het praten (I was able to talk to them). The cafe has food and snacks, and a nice terrace for when the sun comes out.

These guys were awesome. I'd highly recommend a visit because it's personal and friendly, and you can hang out in the cafe and watch the locals filter in. 't Gaverhopke struck me as a community brewery. During the late afternoon, the cafe began to fill with locals, and each group that would enter would be immediately recognized by either Bruno or Gudrun.

Since I didn't take extensive notes on their beers while there, I will say that I enjoyed their Paasbier (beer brewed for spring right around Easter, or Easter beer) and their Koerseklakske (a light bodied beer based off the blond and consumed in copious amounts during the bike races in the spring). They are marketing their beers more heavily outside of Belgium. You can't find 't Gaverhopke beers in any Belgian cafes (at least none in Leuven). You can purchase them in beer stores (like the ABS in Winksele), but you'll probably have more luck finding it in the US as it's being imported there.

It is best to drive to the brewery as public transit will take too long. Trains from Brussels to Kortrijk (Stasegem is nearby) run frequently, but take at least 2 hours. If you rent a car, you can easily get to Poperinge and Ieper, then do some brew touring there (St. Sixtus Abby, Struisse, and if you call ahead you could also visit St. Bernardus). West Flanders is excellent biking country. You can rent bikes and everything is flat. Just pick up a biking guide because the routes all correspond to numbers of a biking trail system called the fietsknooppunten. Which is the best thing ever (if you love biking aimlessly). Then bike, drink some beers, and stop in and get some true Belgian fries (frites met curry saus is my favorite). It's easy to see why we love it here.

't Gaverhopke Steenbrugstraat 187, 8530 Stasegem, Belgium

+32 (0497) 76 04 12

Month of Meals: May 2011

2011-05-02T10:47:00.000+02:00

I've written extensively on the benefits of meal-planning on your health, your wallet, and the ability to try new foods. I had been planning weekly meals and decided to put this together (and hopefully improve it some).

The extra prep column is meant to be for tasks that can be performed a day ahead of time (such as planning to soak and cook beans - a vital food to vegetarians, or could be used to prep veggies that can be used later in the week. In this way, soak beans in plenty of water, leave them out all day, and then cook them when you get home as you start prepping dinner. You can cook a bit batch of them and use them in meals the rest of the week. The list of meals can help you grocery shop and reduce purchasing things you already own. Include kids and other family members by getting input on what to eat. To find recipes, I use cookbooks, blogs, magazines, or try to recreate several meals that I enjoy in restaurants.

Lettuce and fresh greens based salads are easy tasty ways to include more servings of veggies without much effort. I usually add nuts, radishes, chopped tomatoes, onions, or peppers and toss with some olive oil and vinegar (e.g. a fig or raspberry vinegar). Planned meals can help you try new foods, or help you include servings of foods from food groups that may not make it on your dish every day.

If you stray from this (as often one does) just get back to it. This is a general framework that has helped me buy groceries, balance my budget, utilize the pantry, try new foods, and overall plan meals so I don't have to spend much time thinking about it during the week.

I've included links to the recipes I used; I will update with a pdf once I figure that out. Don't hesitate to let me know how I can improve this (or what your thoughts are). and p.s: I didn't know I could publish spreadsheets through Google Docs! How cool!

Garden Fridays: April 29

2011-04-28T16:11:00.000+02:00

The seedlings took about 3 weeks to look sturdy enough to mess with (e.g. before I decided to split them into their own containers). So far, so good. We left for Ireland this past week and came back to some very well established and healthy plants. The outside spring garden is thriving and growing. We’re enjoying lettuce (seriously, this lettuce might last until fall), radishes, chard, cilantro, thyme, and mint. Strawberries have set fruit and cauliflower is growing. All that work is paying off in providing some delicious homegrown veggies.

Cukes

Siberian Tomatoes, compact and bushy even as seedlings

All the seeds ready to move on to their new pots

Basil looks happy

After 10 days the newly planted seedlings are looking happy in their new homes and the outside garden has filled out.

Lettuce mix and red cabbage

Cauliflower

The narrow raised bed filling in

New seedlings getting settled:

Plants became Mr. Duds’ lunch

Bean and beet way-better-than meat balls

2011-04-27T23:39:00.000+02:00

Bean beet balls on top of some pasta

Beets are lovely eh?

Prepping the beans and beets

These bean balls are made out of mashed kidney beans and a small shredded beet. They come together quickly needing minimal kitchen tools. Omit the beets if you don't have them, they aren't necessary, I just liked the idea of how the beets give them a nice color and nutritional boost. If using a food processor, process very lightly; a potato masher and 10 minutes is fine if you want to do it the lazy way. Just add ingredients one-by-one and mash in a large bowl. Chilling the filling allows it to set, but if pressed for time can be omitted. Be liberal with the spices - thyme, basil, marjoram, or any mixture can easily replace oregano.

Yield: ~20 balls

Ingredients:

1-2 tbsp garlic chopped

about 1 and ½ cups cooked kidney beans, or 1, 14 oz can kidney beans rinsed and drained

½ tsp salt

½ tsp paprika

1 tsp oregano

pinch cayenne

1 egg, beaten

1 small beet shredded

¾ cup bread crumbs

¼ cup oats

1 tsp water

olive oil to fry

Directions:

Add chopped garlic and kidney beans to a bowl. Begin to mash together lightly add in shredded beet and continue to mash until the mixture begins to come together. This should take 5 minutes. Add in salt, paprika, oregano, and cayenne pepper. Continue to mash together. Stir in beaten egg and 1 tsp water and combine. The mixture will be sticky. Add in 2 tbsp of bread crumbs and oats and continue to mix together until the bean mixture can hold together well enough (without crumbling).
Place the bean mixture in the fridge for 10 minutes.
When done, roll the bean mixture into small balls. Place them on a tray or plate and allow to chill for 15 minutes.
When ready to cook, add 1-2 tbsp of olive oil to a wide non-stick skillet. Heat over medium heat until hot. Add in half the balls and cook until golden 5-7 minutes. Carefully turn balls over so that each side gets cooked. Remove cooked bean balls and add the second batch to the pan. You might need to add additional 1 tbsp of olive oil. The bean balls tend to soak up oil, so cook them on medium heat until golden 15-20 minutes total for all of them. I leave them in the pan on low-heat so they are warm when the rest of the meal is ready.
Serve on top of pasta or in anything.

Beer post: Chimay

2011-04-16T12:09:00.000+02:00

Chimay Tripel

Beer and cheese

The house beer, Spéciale Poteaupré

Le Poteaupré cheese

Aulne Abbey ruins (in Thuin)

A little over a year into living here and I'm 3 for 6 on my visit to the Trappists. So far, Chimay took my breath away, or rather the Auberge de Poteaupré – which is the inn/cafe that one can visit when they head to Chimay. The Trappist Monastery of Scourmont was established in 1850 when a group of monks from Westvleteren were given some land by the Prince of Chimay on the Mont Secours. The monks live from the labor of their hands. Chimay is remarkably trendy (I'm sure more Americans consume Chimay than Belgians). They are probably the most aggressive with marketing their product outside of Belgium. Chimay Blue was one of the first beers I ever tried.

Of course Chimay produces beers and cheeses (Grand Classique, À la Bière, Grand Cru, Vieux Chimay, and Le Poteaupré), but they also produce breads, and have initiated several energy conservation techniques. The menu is a culinary delight with main entrees creatively incorporating Chimay cheeses and beer. There are French, Dutch and English descriptions, and the menu highlights their marketing savviness. They have beer and cheese sampler suggestions, a fixed menu which highlights the use of the beer in multiple dishes (so you can select the red cap, white cap, or blue cap menus), and most other menu items feature the beer in sauces, or entrees; the cheeses are featured in sauces, main dishes, croquettes, and desserts. The prices were reasonable, the cafe can accommodate many people, there is a huge terrace (this is Belgium after all) with a playground for children, and lots of parking. The beer is fresher than anywhere you'll taste it – and there is a gift shop where you can take menus home with you (to write about Chimay later) or purchase items.

The abbey has employed several energy saving initiatives, including the construction of a water treatment facility, supporting wind energy efforts in nearby Baileux, utilizes 100% green electricity (from hydroelectric stations) for its production facilities, and has employed further energy conservation techniques by insulating piping and switching lighting (e.g. LED technology).

There are two walks around the inn/cafe, so if you have a few too many beers you can walk it off. The Chimay Spéciale Poteaupré and the Chimay Triple are available on draft (the others are in bottles). The Poteaupré is lighter (abv 4.5%) with hints of coriander. It has the backbone of the triple, but is lighter in alcohol – I found it to be a really tasty beer (if you will, it called out my love for hoppier IPA's). At the Chimay abbey, you can visit the church, garden, and cemetery – but the brewery is closed to visitors.

It's best to rent or drive to Chimay as busses and train travel in the area can limit what you'll see. Trains and busses are great for exploring the major cities in Belgium, but a car enables you to really see Belgium (and I'll assure you, you'll fall in love). Check the website for hours and other details.

Chimay cafe and inn: Auberge de Poteaupré Rue de Poteaupré 5, 6464 Bourlers

The Abbey of Notre-Dame de Scourmont: Route de Rond Point, 294-B-6464 Forges

If you are traveling to Chimay from the Brussels area (or happen to be driving through western Wallonia), a worthy detour is in Thuin where you can view the ruins of the Abbaye d'Aulne, and walk along the Sambre river which winds through the Wallonian countryside. The area was notably full of hikers and the brasseries were crowded. The abbey was founded in 657 AD and functioned as a Cistercian monastery. It was burned in 1794 by the French Revolutionary Army. Really, it's beautiful and costs all of 3 € per person to explore the ruins of an old Gothic abbey. There is also a newer Neo-classical church up front and - since it's Belgium there is a brewery, the Brasserie du Val de Sambre

Abbaye d'Aulne: Rue Vandervelde 275, Thuin

My 3 for 6: Westvleteren, Rochefort, and Chimay (Orval, Achel, and Westmalle remain – the seventh Trappist is La Trappe and it's in the NL)

Chipotle Salsa

2011-04-12T12:09:00.000+02:00

Salsa ingredients + lazy Friday afternoon + bad photography = chipotle salsa!

orange bell peppers getting diced

green bell peppers getting prepped

After hand-chopping almost a dozen of these guys, I realized I needed a picture. Tomato love.

Jars of chipotle salsa

and since it's a lazy Friday:

Duds' shows off his stretching

Not sure if salsa is kitty appropriate

This is a delicious, hearty, spicy, tasty, slightly smoky fresh salsa and I can't wait to share it on here. I've been eating it this entire past month. The recipe comes from my family in NC, I can't remember when I copied it down, but I've held onto it for a few years. It's easy to prepare and freezes well. You can chop all ingredients by hand – it'll take about an hour; a food processor will certainly speed things up, and can be used as well.

S and K's Chipotle Salsa

2 and ½ lbs ripe tomatoes, chopped fine

1 onion, chopped fine

1-2 bell peppers (green, red, or yellow), chopped fine

1-2 cloves garlic, minced

1 small can, 7.5 oz chipotle peppers in adobo sauce, chopped fine

2 tsp of adobo sauce

1-2 tbsp lime juice

1-2 tbsp vinegar (e.g. white-wine vinegar is fine)

1-2 tsp salt

1-2 tsp cumin

1-2 tsp oregano (dried is fine)

½ cup cilantro, chopped fine

For a super hot salsa, count 1-2 chipotle peppers per tomato; for a medium salsa use 4-5 chipotle peppers for the batch, and for a mild salsa use 2-3 chipotle peppers for the batch. Use gloves to handle peppers. Start off adding half the chipotle amount, taste and adjust, and add extra as needed. The salsa can get spicy quickly.

If using a food processor you'll whip this up in no time. Attach the chopping blades and mince whole garlic first. Add in onions (prepped as quarters) and chop to combine. Chop until desired consistency is reached. Remove to a bowl, or a large soup stockpot. Add in bell peppers (prepped as quarters), chop then remove. Finally, add in tomatoes (prepped as quarters) with chipotle peppers (kept whole) and chop until desired consistency is reached. Add all chopped ingredients to a large mixing bowl, or a large soup stockpot. Stir in adobo sauce, lime juice through cilantro and combine. If adding additional chipotle peppers, just chop them in the food processor and add to the pot.

Directions:

Combine all ingredients together in a large soup stockpot. Stir to combine and adjust for taste.
Heat up salsa over medium heat and simmer 10-15 minutes. Once cool, ladle into jars and set in fridge. You can freeze extras, thaw overnight in the fridge and it's ready to eat.

Chili sin Carne (con frijoles!)

2011-04-10T21:06:00.001+02:00

Tacos with chili con frijoles

Chili con frijoles

In my never-ending quest to satiate my Mexican food hunger cravings, I scoured the Leuven library to check out some Mexican cookbooks. I adapted a recipe from Tacos and Tortillas by Thea Spierings to be vegetarian and include more taco-esque ingredients. Cookbooks with simple pictures do loads to help with language learning.

If you've never had bean-based tacos I would highly recommend trying this. When I taught cooking classes, I often taught how to prepare simple healthy foods, encouraged trying new foods, and helped plan meals to make the most out of food budgets. In prepping tacos, I would recommend cutting half the beef with beans to improve nutritional content and extend food dollars. A lot of meals I taught revolved around beans – beans are high in protein, fiber, and nutrition. Beans cooked from scratch are dirt cheap (although they do take some planning), and they have a long shelf life. Canned beans can be very cheap, and require no cooking (besides heat and eat). The bean filling can be used in tacos, quesadillas, burritos, or served alongside some rice.

Chili sin Carne (con frijoles!)

Serves 4-6

1 tbsp olive oil

½ block of frozen tofu, defrosted and chopped fine (optional)

1 onion, chopped

1 bell pepper, chopped or mixture of red, yellow, or green bell peppers

1 jalapeno, seeded, deveined and chopped

2 cloves garlic, chopped

2, 14 oz cans pinto beans (or mixture kidney and pinto), rinsed and drained, or 1 and ½ cups soaked pinto beans prepared with the soak and cook method

1, 6 or 8 oz can pineapple chunks in their own syrup, rinsed and drained

2-3 tbsp hot chili sauce

1 pack of taco shells

Fix-ins for tacos:

2 cups shredded lettuce

salsa (like this really yummy chipotle salsa)

black olives

chopped tomatoes or bell peppers

sour cream

avocado chunks or guacomole

Directions:

Heat up olive oil in a wide skillet over medium-high heat. If using tofu, add it in and stir fry until golden brown. Once golden, remove from pan and then add in onions and bell pepper. Continue to cook 5-7 minutes.
Preheat oven to 350° F.
Stir in jalapeno and garlic. Season with a bit of salt.
Add in pinto beans, tofu (if using), pineapple chunks, and hot chili sauce. Stir to combine until heated through. Meanwhile, place taco shells on a pan and heat up until hot.
Set out taco fix-ins on a counter and serve immediately.

Refried Beans

2011-04-05T13:02:00.000+02:00

With some pre-planning you can enjoy home-cooked delicious refried beans. This recipe contains no lard, so if you are a purist, you can sub in lard, but I made these veg. Home-cooked beans are better in this dish, although you could use canned beans. You can combine pinto beans with red kidney or white cannellini beans; black beans can be substituted for pinto beans. Soak 1 and ½ cups of dried beans overnight, or for at least 6 hours, and prepare with the soak and cook method (or pressure cooker, or crock pot, or whatever). Save the bean broth – you'll use it for the refried beans. Refried beans will last up to 4 days in the fridge, and can be frozen.

Refried Beans

Serves: 4-6

~2 cups pinto beans, cooked (canned is fine, you'll need 2, 14 oz cans rinsed and drained)

broth from beans

2 tbsp peanut oil

1 onion, chopped

2 tsp garlic

1 jalapeno, seeded and deveined, minced (optional)

salt

½ tsp paprika (optional)

Heat up peanut oil in a wide skillet – cast iron is best so you can mash the beans in the pot, but I mashed them carefully in a non-stick skillet. Once hot add in onion and cook until golden brown. Stir often.
Add in garlic and jalapeno and stir to combine. Sprinkle with a bit of salt, stir together, and cook another 3 minutes.
Add in beans 1 cup at a time. Add in ¼ – 1/3 cup water and let simmer briefly.
Once beans are hot start mashing the beans. As the water evaporates, add in more water.
Repeat with second batch of beans. Add in small bits of water to keep the beans from sticking excessively. The beans will thicken up.
Continue mashing until desired consistency is obtained. Adjust with salt and paprika.
Serve as desired (e.g. on nachos, in tacos, with enchiladas, on heuvos rancheros, etc, etc)

Black Bean Empanadas

2011-04-03T14:18:00.001+02:00

Black bean empanadas with chipotle salsa

Empanadas on a baking stone

Serve these baked black bean empanadas with a fiery hot salsa and sour cream. A green and red cabbage salad with radish and lime would be a nice side. The black bean filling can be prepared several days in advance. Frozen defrosted tofu adds a meatier texture. You won't miss fried empanadas after trying this.

Black Bean Empanadas

Yield: 8 Empanadas

1 recipe samosa dough (below)

2 tsp peanut oil or olive oil, divided

½ block of frozen tofu, defrosted, and chopped fine (optional)

2 cloves garlic, minced fine

½ onion, diced

½ cup bell pepper, diced

1 tsp oregano

1 tsp cumin

1 tsp paprika

1 15 oz can black beans, rinsed and drained (or 1 cup dried black beans, soaked and cooked)

salt to taste

½ cup cilantro, chopped

½ cup - 1 cup of decent mild melting cheese (use queso Oaxaca or queso quesadilla if you can find it)

¼ cup flour for rolling the dough

1 egg, plus 1 tbsp milk, beaten together (optional)

Salsa and sour cream for serving

Directions

Prepare the samosa dough (or you could purchase ready-prepared empanada dough).
Heat up 1 tsp oil in a wide skillet. Once hot add in tofu and stir-fry over medium-high heat. Once tofu is golden-brown (should take 7-9 minutes) stir in garlic until fragrant (about 1 minute). Remove tofu-garlic mixture from pan.
Heat up the remaining 1 tsp of oil in the same wide skillet over medium-high heat. If the pan is hot you won't have to wait long for the oil to heat up. Add in onions and after 2 minutes add in diced bell peppers (if you are omitting the tofu, add the garlic at this step). Stir fry for 5 minutes until the mixture is sweating. Stir in oregano, cumin, and paprika. Add ½ tsp of salt.
Stir in black beans and tofu mixture and adjust for salt. I found ½ tsp adequate for salt. Stir in cilantro and set aside.
Set out cheese in another bowl.
Preheat oven to 425° F.
Lightly roll the balls in a small bit of flour, and roll out the dough balls on a lightly floured surface. Roll the balls into a 7-8” circle about the thickness of a corn tortilla. The dough will shrink back slightly.
Place 1 tbsp of cheese (or less) and about 2 tbsp of black bean stuffing on one side of the circle. Keep about a 1/2” border from the sides.
Fold the samosa over on the borders. If you lose some beans tuck them back in, or remove. Flatten the edges together with the tines of a fork. Make sure the empanada is sealed. Brush with egg mixture and place on a baking sheet. Repeat for the remaining empanadas.
When ready, bake at 425° F for 10 minutes, and then turn heat down to 375° F and bake another 15 minutes (or until golden brown).

Samosa Empanada Dough

(Recipe adapted from Aarti Paarti's samosa dough recipe)

I must say that I have used and reused Aarti Paarti's dough in many baked savory pastries. It's really simple to make, and can be prepared in the time it takes you to buy ready made dough from the grocery store. You could also make a galette dough, but this is a no-fuss pastry dough.

Yield: enough dough for 8 empanadas

1 cup all-purpose flour

1 cup pastry-flour

½ cup buttermilk (if you don't have buttermilk, add ¼ tsp of apple cider vinegar to ½ cup milk or soymilk, and let rest for 5-10 minutes – and if you don't have those, use ¼ cup yogurt thinned with ¼ cup water)

¼ cup vegetable oil

pinch salt

Directions:

Stir together flours and salt.
Add in buttermilk and vegetable oil to the flour mixture and stir together. Begin to knead the dough with your hands and once it starts to come together, turn it out on a floured surface and continue to knead for about 5 minutes until it comes together. The dough will be slightly oily but shouldn't stick to the counter.
Roll or form it into a ball and let it rest for 15 minutes.
Once ready to use, roll out the dough into a 12” log. Cut the dough in half, and cut each half into 4 equal pieces.
Roll the 8 pieces into balls and let rest on the counter until ready to use.

Weekly Meal Planner

2011-03-31T14:10:00.000+02:00

Do you plan meals? If so, what, why, and how?

I want to introduce you this weekly meal planner. I like planning meals - it means I'll eat well. I was using this guy all the time. I would write small notes on it so I knew to prep extra veggies, or to soak beans, or pull things out of the freezer). It made grocery shopping and meal planning easier tasks. While it saved time, it saved money too because I was able to plan meals around foods I had purchased (reducing food waste, and at times allowing me to increase or double batches of certain foods for meals later in the week).

I'm always looking for creative ways to change things up - including new foods to try. I have heard from friends that have shared Google docs for meals, freezer contents (sound familiar, Nico?), to friends that meal swap once per week. I have a shared doc for pantry items and cellar contents (we have accumulated a fine collection of Belgian brews). I want/need an app for telling me what I have at home, what needs replacing, and what we have enough of (to avoid too many bulk purchases) - linked google doc? I'm smartphone-less and dataplan-less, so I'm thinking of something that can be implementable, user-friendly, and cheap. I find the old-fashioned way meets all these needs, and I'm still a sucker for checking out cookbooks, reading through cooking mags, and perusing foodgawker.

P.S. If you end up printing and using this - you can stick it in a binder slip sheet to use with an erasable marker. Just post on the fridge (the originals are laminated, come with an erasable marker, and magnets to go up on the fridge). I'm sorry about the bad paragraph spacing. I don't understand why Blogger's template can be so difficult to type in at times. I just import all my docs over from NeoOffice or Google Docs.