March MoMe

Here is the Month of Meals for March. I'm sorry the links for the png below won't load! =/ They are active on the pdf version.

I’ve gotten a lot of positive feedback from my friends that have used this and they often remark that I’m  organized to plan things for an entire month. I would like confess that although I use this as a framework for meals, I often venture out and try new things, and switch up meals regularly. The grocery lists help me to buy things and make healthy meals. So, Holly, use this as a tool for long-term planning, and feel free to deviate from it.

Personally, while I have used this it’s helped me see how much cheese I eat! While I certainly love cheese, I do think about it as a food to enjoy sparingly because of it’s high saturated fat content. With many cheeses I think less is more, and being in Europe, I love trying out new cheeses. Even the store brand feta cheese (a sheep’s milk cheese) is delicious and rich, and I need a lot less of it.

We started eating more quinoa and plattekeis (or fromage blanc, a creamy non-sour sour cream-like dairy product). Quinoa tastes perfect cooked up in some vegetable broth and served like you would rice. It’s very healthy and it complements meals, and is a great way to soak up sauces. Plattekeis tastes excellent with jam on pumpernickel bread and as a topping to pancakes along with cinnamon brown sugar pears.

I tried to combine the groceries for weeks 1 and 2, so groceries overlap nicely. The mushroom bourgignon is delicious and I’d recommend it served along with garlic bread, or quinoa. While serving it with pasta is fine, it dilutes the lovely sauce. Feel free to sub in different kinds of beans in recipes that call for them. At the end of the month, you might find that you are addicted to falafel (we ate it three times this month!).

In weeks 3 and 4, some groceries from the first part of the month will overlap. Many veggies get used up in other dishes throughout the week (e.g the beets, zucchini, chard). Trust me that you will love the cheese enchiladas recipe (holy heck the chili gravy sauce!). In Belgium, I used large wrap-flour tortillas, cut them in half, and didn’t fry them; I reduced the cheese by half. The onions are killer in the enchiladas.

Finally, since the season of spring is upon us artichokes and asparagus are making appearances at the markets. My favorite way to eat them is freshly steamed with butter. Just trim the spiny thorns off, cut the top off, rub everywhere with lemon and put it in a steamer basket for 15-20 minutes or until totally tender. Then pull the leaves off one by one.

If you end up using this, please let me know how you like it/hate it/want to see changes, or especially if you have recipe recs that you want to see on a future month. Eet smakelijk!

Spinach burgers

There have been so many variations on the spinach veggie burgers that I never consult the recipe anymore. The original recipe called for so much oil that I tweaked it many times to get a healthier version. I had two leeks sitting on top of the fridge, and the remnants of a several days old baguette which helped me incorporate the two in the dish.

First wash and drain the spinach several times (a baby or young spinach is ideal). I use a huge bowl and place half the spinach in it. I fill the bowl with cold water and gradually shake the spinach with my hands to loosen the grit or any dirt. I drain twice. Filling up a watering can is a good option to reuse the water e.g. houseplants or garden. 

While the spinach is cooking make some homemade breadcrumbs. Remember that big bowl? Give it a good rinse and dry it thoroughly. Get out a box grater and grate the baguette stump over it. You can use the wide holes or the super pointy scratchy ones.

Wash the leeks well. Cut them into 4" segments, cut them again lengthwise and fan the layers through water ensuring that you wash the grit out. Save the rest (prepped) as you can quickly make leeks in white wine with provencal herbs.

Spinach leek feta (veggie) burgers with Za'atar and homemade breadcrumbs
Adapted from Kate's Mainly Veggie Blog Greek spinach veggie burgers
Yield: 4 servings; 8 patties, 2 per person

Ingredients:

1 large bag young spinach
olive oil, enough for pan frying, and about 2 tbsp for the burger "batter"
2 cloves garlic, chopped
1 cup of chopped leeks (white part only)

1/2 cup or less feta cheese, crumbled

1-1/2 cup breadcrumbs (see homemade breadcrumbs post below)

1-2 tbsp dried basil

1/2 tsp of red chili flakes (more or less to taste)

1-2 tbsp of prepared Za'atar (or use the recipe here)

1 tsp salt

1 egg, mixed roughly

Directions:
Take the washed spinach and place it a large pot (like the kind to boil pasta). Heat it up over medium-low heat and turn it several times until it wilts down. It will reduce in volume almost 4 x the amount. Once it is done, turn the heat off and remove to a plate (along with it's juices). Meanwhile, heat up a the large pot and make sure the water bakes off. Once hot, add in 1 tbsp of olive oil, add the leeks and saute 5 minutes. Once fragrant stir in garlic and spinach (along with it's juices). Let the water cook off and turn off the heat.

Meanwhile, to the breadcrumbs in a large bowl, add in 1-2 tbsp dried basil, 1/2 tsp or less of red chili flakes, 2 tbsp of za'atar, 1 tsp salt and stir everything together. Stop. Smell it, does it need anything else?  Honestly it smells like pepperoni. Don't ask me why.

To the breadcrumbs add some crumbled feta cheese, the spinach and leek mixture (make sure it's cool enough to handle) and stir to combine. I use my hands. When it's warm enough for your hands add in the egg and 1-2 tbsp of olive oil and combine everything until it becomes a wet mixture. It will hold up well enough to shape and place in a cast iron pan.

Heat up a cast iron pan over medium heat. To the pan pour in 1-2 tbsp of oil. Shape patties with your hand and place in the pan, cooking 5-6 minutes per side.  The patties are done when golden on each side. I suggest serving 2 patties with quinoa cooked in vegetable broth and leeks simmered in white wine.

Homemade bread crumbs
Shredding a stump of a dried out days-old baguette over a box grater is a fabulous, cheap, and resourceful way to obtain bread crumbs. If you buy bread everyday (such as is widely done in Europe) you'll know what I'm talking about with a day (or two) old very dry baguette.

Use at least a 5-7" stump of a dried out baguette to yield 1-1/2 cups bread crumbs. Shredding it over the wider holes gives the breadcrumbs a panko-like texture (hello awesome), and using those horrid spikes on the back gives you fine breadcrumbs and a decent arm workout. Season with a bit of salt or herbs. If not using that same day, store in a airtight container in the freezer.

Using a food processor would work as well. Someone comment below if you use a food processor to make breadcrumbs. You've never made breadcrumbs. Sheesh. Get to work. 

Chevdo or Indian hot mix with spicy cornflakes and peanut snack

Chevdo is ubiquitous breakfast food in any south Asian household. It shows up at breakfast and snack times; it is carried on trips and packed with lunches often served with masala chai or coffee. It's basically spicy hot cornflakes or rice flakes, fried or toasted, and mixed together with hot peanuts, fried lentils, fried gram flour vermicelli (sev), rice crispies, and loads of red chili. I like it simple and healthy: a bit spicy, crunch from cornflakes, and pan-roasted peanuts balanced with toasted fennel, raisins, and pumpkin seeds. A ready made red chili garlic powder makes this really easy, but could easily be replaced with red chili, dried garlic powder, ground sesame powder, and lemon zest (or citric acid) or try this version here. If I'm not consuming chevdo in the morning along with my coffee, I really love it as a pre-dinner snack with a cold spicy Saison Dupont, or a citrusy witbier (wheat beer) such as Hoegaarden. It's great with masala tea or coffee as well.

Chevdo
South Asian or Indian spicy cornflakes with peanuts, raisins, and fennel seeds.

Ingredients:
1-2 tbsp peanut oil
1/2 cup or more raw peanuts
1 tsp whole fennel seeds
1/4 cup raisins
2 tbsp pumpkin seeds
4-5 cups cornflakes
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp lemon zest
1 heaping tbsp dry garlic chili powder (such as this one from Deep foods, also called thechaa
Optional: popcorn, rice crispies, fried lentils, vermicelli (sev), toasted rice flakes (poha).

Directions:
In a heavy bottom pan (such as one to boil pasta) heat up 2 tbsp of peanut oil over medium heat. Once hot add in peanuts and roast over medium low heat for about 10 minutes. I used to never use the oil but I found the spices would all fall to the bottom,  after trying it both ways, I'm happy using between 1-2 tbsp.

*Once the peanuts are done, turn the heat to low and then add raisins, they will plump up quickly. Add the pumpkin seeds, and fennel seeds. Add 1/4 tsp turmeric and salt and stir around. Add in 4 cups of corn flakes and stir together. Add in the dry garlic chili powder and the lemon zest, along with the last cup of cornflakes. Stir everything together. Tossing the pan back and forth is a good way to mix everything up without breaking the cornflakes.

*Note: My mother corrected my directions which have been updated from the original version. She is a minimalist at heart, so she could see no reason to dirty another pan which the original version had. I opt to roast the fennel seeds, raisins, and pumpkin seeds separately, but her chevdo is truly the better one so I updated my directions to reflect moms. Bus? Tik hé?

Happy New Year's and Month of Meals

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):

Five Bean Chipotle Chili

This American in Belgium found canned chipotle in adobo sauce at Exotic World (get ‘jer mind out the gutter - it is an international food market). Where I also stocked up on over-priced hot sauce, pinto beans (my god do I love pinto beans), papadums, phyllo dough, Turkish feta cheese, and cilantro. 

This chili is perfect for cold weather. It comes together easily, and although the recipe calls for home-cooked beans, canned beans are a fine substitute. Chipotle peppers and pinto beans are among some of my favorite foods. This turns out to be a spicy chili which carries a lot of heat. Serve with some sour cream or yogurt, green onions, shredded cheese, and cilantro.  I made a quick chili powder out of some pantry spices. It's posted below the recipe.

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

Ingredients:
1/3 cup pinto beans, dried
1/3 cup black beans, dried
1/3 cup kidney beans, dried
1/3 cup garbanzo beans, dried
1/3 cup navy or cannelini beans, dried
2 quarts of fresh water or enough to cover and soak the beans so that the beans can expand.
1 tsp olive oil
1 cup red onions or regular onions diced
3 cloves garlic, minced
1 14 oz can chopped tomatoes
2 T chili powder (recipe below)
2-3 cups water or vegetable broth (or 1 vegetarian bouillon cube)
1 chipotle pepper, chopped (from a can of chipotle peppers in adobo sauce)
2 T of adobo sauce
1 cooked, diced potato, optional
large handful cilantro, chopped
2-3 green onions, chopped into chives.


Chili powder
Yield: 2 tbsp
1 tsp red chili powder
2 tsp cumin
2 tsp oregano
1 tsp salt
1 tsp garlic powder
1/4 tsp cinnamon

Directions:
1. Prepare the beans using the soak and cook method or by using a pressure cooker.  Cook the beans with 1/8 tsp asafoetida powder and 1 bay leaf.  Asafoetida powder is meant to reduce the gas-causing effects of bean consumption. Set aside the cooked beans, until ready to use. Alternatively, you could use different varieties (kidney, pinto, black beans, chickpeas) of canned beans (14 oz cans).
2. In a large soup stockpot heat up olive oil over medium heat. Once hot, add in garlic and onions and saute for 3-5 minutes.  Add in chili powder and stir to combine.
3. Add in tomato chunks with their sauce and stir together.  Add in beans, water or broth if using, chipotle pepper, adobo sauce, and stir to combine.
4. Cook uncovered until the chili begins to boil, then cover the pot with a lid, turn down heat to medium, and simmer the beans for 30 minutes. Stir it often, and adjust for taste. You can add more chili powder or chipotle peppers if you want it spicier.
5.  If using the cooked potato, add it in the last 10 minutes of cooking time.
6.  Garnish the chili with sour cream, chives, cilantro, and shredded cheese if desired.

Cabbage Lentil Soup and Truffled Parmesan Polenta

I picked up some quick-cooking polenta recently, and am happy to present this recipe. I would recommend slowly whisking in the polenta to the boiling water, and then keeping the add-in ingredients very close by. I was running around the kitchen looking for a lid, while polenta was bubbling like volcanic ash onto my arms, and onto the floor.  You can serve the polenta right away, or you can let it cool into a mold (such as a shallow narrow pan like a small bread loaf pan, or a bowl) to slice later. Allow an hour more if you mold the polenta. Otherwise this can come together in 40 minutes.

Back in Chapel Hill my friend Melissa made a truffle-mushroom-polenta dish. I think she was trying to pan-fry the polenta but it just melted into the oil, and so she just stirred in her truffled mushrooms.  Then as if that couldn’t get any better, she served it up with some bourbon bread pudding. Melissa, one day, I want both of these recipes, and to finally have my very own bottle of Bulleit Bourbon.  

This came together pretty quickly between 30-45 minutes. If you want fancy polenta slices, allow up to an hour, but most of it is idle time, or could be prepared in advance.

Cabbage Lentil Soup
1 tbsp and 1 tsp butter or oil
3 cloves garlic, minced fine
1 cup red onion, chopped (about 2 small red onions)
1 medium carrot, chopped
2-3 tbsp tomato paste plus 2 tbsp water
3/4 cup French green dried lentils
1 vegetarian bouillon cube
1-2 liters water
1 tsp cumin
1/4 tsp red chili powder
1/2 tsp dried garlic powder
1 tsp dried onion flakes
1 tsp oregano
4-5 cups cabbage, cut into wide ribbons.
2 tomatoes, chopped
1/2 tsp salt
4 tbsp parsley chopped, for garnish (set aside 2 tbsp for the polenta)

Directions:
1. Heat up the butter over medium-high heat in a large soup stockpot.
2. Add in the minced garlic and after 1 minute, add in onions and carrots. Stir for 3 minutes.
3. Stir in tomato paste, and 2 tbsp water, stir to combine.
4. Add in water, lentils, bouillon cubes and the cumin, red chili powder, onion flakes, dried garlic powder, and oregano. Stir to combine. Add in more water if the level looks low. You want enough water so it looks like a soupy and so the lentils can cook. Cook partially covered for 20 minutes. Stir the soup often.
5. Stir in the cabbage and salt and continue cooking for 10 minutes.
6. Garnish the soup with parsley and serve alongside the polenta.

Truffled-Parmesan Polenta:
5 cups water
1 cup ready-cook polenta
1/3 cup parmesan-reggiano, shredded
2 tbsp truffle oil
2 tbsp parsley, chopped
salt to taste cooking spray if using a mold

Directions:
1. Bring 5 cups of water to boil in a medium saucepan and set aside 1 cup of ready-cook polenta.
2. If you have pot holders, put them on for this next step, and turn down the heat to medium-high. For 2 minutes, whisk in the polenta quickly making sure to get rid of any lumps. Quickly, add in parmesan, truffle oil and parsley.  As the polenta thickens the boiling turns into spurts, and you can get burned.  It’s worth it, the polenta is very good. Turn the heat off and continue to stir another 2 minutes.
3. Serve immediately, or follow directions below to make a mold so you can slice the polenta.

Polenta slices:
Put the cooked polenta into an oiled medium mixing bowl, or an oiled medium bread loaf pan.  Set in the fridge (1 hour) or freezer (30 minutes) for rapid cooling.  It can take up to an hour.  
Once cool, slide the polenta onto a cutting board and cut into desired thickness. You can place the polenta in a grill pan (the non-stick ones) used for making grill marks, or put it into a regular skillet and brown with some cooking spray - or you could use a baking sheet and place lightly brushed polenta slices on top and broil on high for a minute or two.

Apple Pie

With plenty of apple trees around and too many sour apples on those trees...apple pies are in order.  This came together very quickly with some store bought pie dough.  The apple pie filling has been adapted from Bill Neal's Biscuits Spoonbread and Sweet Potato Pie cookbook. Youn and Nathan, thank you for sending along this cookbook.





Before getting started, read the directions on the store bought pie dough. Grease a 9" pie plate and set aside.

Ingredients:
6 cups thinly sliced, peeled apples (about 6 large or 8 small-medium apples)
1 cup sugar
pinch salt
1/4 cup all purpose flour
1 t cinnamon
1/4 t freshly grated nutmeg
2 t brandy (I subbed in rum, and the time before that, amaretto)
3/4 tsp rosewater (I subbed in a fig vinegar)
I omitted the following, but you can include if you like:
2 T butter
1 egg
1 T milk

Preheat oven to 425 F
1. Place the thinly sliced apples in a bowl. Sift 3/4 sugar, salt, flour and spices over the fruit and mix them to combine.
2. Stir in brandy and rosewater.
3. Roll out the pie dough and fit it into the pie pan.
4. Place fruit on top. Shave butter over the fruit if you are using the extra butter. If you are making a double-crusted pie, fit it onto the bottom crust by moistening the edges of the pie dough and crimping together to make a seal. Slash the top decoratively to let out steam.
5. If using an egg wash, beat the egg with the milk and brush on the dough.
6. Sprinkle with the remaining sugar (should be about 1/4 cup).
7. Bake at 425 F for 10 minutes. Reduce the heat to 350 F, and continue to bake for 40 minutes.
8. The pie is done when golden-brown on top and the fruit is bubbling inside.

Chickpeas Curry with Spinach and Wild Rice

Recipe (from Manjula's Kitchen) here.

Manjula's Kitchen is one of my favorite South Asian cooking sites.  Her recipes and accompanying video instructions make her recipes easy to follow, and preparing Indian meals accessible. Most cooks of Indian origin estimate measurements without really knowing whether they used 1 tablesoon or 1 teaspoon.  This becomes a problem if you are using say red chili powder, or you end up turning a dish neon yellow with too much turmeric.  Her site is wonderful.

I've been toying with the idea of only cooking Indian foods for a month, where my main goal would be to try and cook the foods that I grew up with.  I don't even prepare the foods I grew up with, and I miss them terribly.

This week we ate chole or channa (chickpeas) with spinach and I served it with some parathas and wild rice. The chole turned out delicious. The leftovers were devoured the next day.  This took under 30 minutes to prepare. I reduced the oil to 1 T from 3 T,  found the ginger essential, increased the salt, and used canned diced tomatoes.  Boil-in-the-bag wild rice mix was a nice addition, and parathas heated up from the freezer (you can buy frozen parathas from a South Asian grocery store) rounded out the meal. Serve the chole with a side of yogurt.

Recipe (from Manjula's Kitchen) here.

Sage chard with lemon feta rice

Sage is fried in some butter, then added to some stir-fried swiss chard, onions and tomatoes. The sage-chard mixture is served along with some brown arborio rice. It tastes like inside out grape-leaves. The chard and tomatoes come from the garden.

Get the rice going first. Then prep the swiss chard, onions and tomatoes.

Ingredients

1 T butter
6-8 sage leaves
1/2 onion, diced
1 bunch swiss chard, stems and leaves chopped and separated.
1 cup cherry tomatoes
fresh black pepper

For the rice:
1 cup brown arborio rice (you can use white too)
1 quart of water
1/3 cup feta, crumbled
juice of 1 lemon

Directions.

1. Heat water until boiling and then add the arborio rice. Cook over medium-high heat for 30-45 minutes, stirring every 10-15 minutes.
2. Meanwhile, prep the chard, cut up the onions, and leave the tomatoes whole.
3. Heat butter in a wide skillet over medium heat. Once hot, fry sage leaves until fragrant or about 1 minute. Set the fried sage leaves aside.
4. Add in chopped chard stems and diced onions to the same skillet. Cook 8 minutes.
5. Stir in the chard and continue to cook another 8 minutes.
6. Add in tomatoes, and turn down heat to low. Continue cooking another 8 minutes. Now focus on the rice.
   
7. Place feta and lemon juice in a large mixing bowl.
8. Once rice is cooked, add it into the mixing bowl and toss together. Season with pepper.
9. Top the chard mixture with the fried sage leaves and serve alongside the rice.

Notes: I didn't add salt because the feta is salty/brine-y enough.
For the chard - wash and dry the leaves. Separate the stems from the leaves. Chop the stems like you would chop celery. For the leaves, place the leaves one on top of the other and then roll into a "burrito" then slice across into 1/2" ribbons. This will give you nice chard ribbons.

Torta & Refried Beans

Torta
For the love of all things Tex-Mex. A torta is like a refried bean sandwich. I'm not a Mexican food authority, but I did live in Houston for 8 years, and this is divine. The refried beans are toasted with or without cheese, and then topped with lettuce, salsa, avocados, onions, cilantro, and tomatoes.

Ingredients:
a few nice round french bread-ish rolls/bolillos (I used whole-wheat hamburger rolls)
a few pats butter
refried beans (1/2 cup should be good for 2-3 tortas)
lettuce, a few leaves, washed and dried
1 tomato, sliced
1/2 of a 1/2 of an avocado, into slices or dices. (I usually cut along the length of the avocado, and then make neat dices in the flesh, then push the skin inside itself to pop out the avocado.

Directions
1. Cut the roll in half. Butter the top side, and put about a 1/2" layer of refried beans on the bottom.
2. Cover the beany half with about 1 T of shredded mozzarella (I got out the box grater and gave it about 2 shreds)
3. Put in the toaster oven, to warm and brown.
4. Top with avocado slices, tomato slices and lettuce.

Some of the filling may spill out so get yourself some tortilla chips to get the rest. Canned refried beans are just fine, and perfect for a super-fast meal, but some homemade refried beans are worth the effort, so if you have time, make a vat, freeze the rest, and keep some on hand in the fridge for other meals (nachos, quesadillas, bean-queso dip, burritos, fajitas, etc.)

Refried Beans
1 cup dry pinto beans (I used 1/2 cup pinto, 1/2 cup kidney)
2-3 bay leaves (or epazote)
pinch asafoetida powder (skip if using epazote)
1 quart of water

First part:
Give the beans a good rinse, and soak in about 3-4 cups water for at least 6-8 hours. Either do this at night or in the morning. Once they have soaked, dump out the soaking water (like putting it in your garden, or that kind of thing) and rinse the beans. Soaked beans give off raffinose a complex carbohydrate that is harder for our guts to break down. Excess raffinose is gas causing, so this may make beans more digestible. Hence always rinse soaked beans with fresh water.

Next, the most common way for most people to cook beans is to cook them on the stove. This is a time-suck, but you can usually just put the beans on the stove with enough water, set over medium heat, and go about your business. Coming to check on them every so often. To cook the beans this way, add the beans to the pot, cover with 1 qt or so of water (you may want more or less) add in bay leaves, and asafoetida, and set over medium heat. Stir every so often. Test for doneness after 30-45 minutes. In this case, you want the beans to look as if they are falling apart. That takes about an hour on the stove.

Some lazier and smarter methods include:
1. cook them in a pressure cooker. Cover with enough water (fill to just below 2-3" of the top, set whistle for 3-4 whistles, over medium heat. This should take 20 minutes.
2. cook them in a crock pot and forget about them. Cover with enough water, and set on high heat and leave them be overnight or all day.

Either way. Reserve the excellent most precious broth. This is good, no superb broth for a soup base, can be re-used in cooking, whatever. Just save it. Put it in zip lock bags, throw in the freezer, and never be caught dead again, buying store bought broth. Ok I get (severely) carried away when it comes to cooking beans, but by golly, I'm a dietitian by training, so I must make you maximize the potential out of everything you eat.

Second part: once you cook the beans, and you've saved the broth, you are ready for re-fried beans.

finely dice 1 small onion
finely dice 1 clove garlic
optional: 1 jalapeno, deveined and deseeded, and finely chopped
2 T vegetable oil (now true refried bean aficionados will use lard, so if this is your thing, do it)
all of your beans and broth, with bay leaves discarded.

1. In a cast iron skillet, or other wide skillet heat the oil over medium-high heat, until shimmering. I like cast iron, because you can use a potato masher in the pot without worrying about scratching the bottom of the pan.
2. Add in onions and brown nicely. Next add garlic and jalapeno. Stir around until aromatic.
3. Add in 1/2 of the beans with 1/2 of the broth. Stir around, and begin mashing with a potato masher. It may appear as if the broth will never disappear, and you now have skillet soup, but it will thicken up, so keep on mashing.
4. Add the rest of the beans and broth and continue to mash. Add some salt and adjust for taste. Continue cooking until it thickens nicely without becoming too thick.

You now have some excellent, healthy, delicious refried beans. Next time, it will pain you to open a can of them, but now you know.

How to Cook Tofu

I think tofu can be tricky to cook with sometimes. Here are a few basics: I have been most successful using a high-quality extra-firm tofu that has been processed with calcium sulfate (increases the calcium content). I like to "quick drain" the tofu to help expel the water out of it, so that it can pick up the flavors or seasonings of the dish you are trying to create.

Quick-drain: drain water from package, and wrap tofu in light cloth or paper towels. Squeeze or press gently to expel water and let sit in a colander for up to 10 minutes. Place a heavy object on top of tofu (but don't smash it), like a cutting board with a glass or plate on top of it.

Here are the different types of tofu and what they can be used for:

Silken-Style
extremely "silky"
used in blending, smoothies, frosting, miso soup etc
Breaks apart easily, not recommended for stir-frying

Soft Tofu
Can be used steamed, in soups, breaks apart very easily
Can be scrambled like "eggs" or tofu scramble

Firm
Can be used in stir-frys or soups
Holds together better than soft styles

Extra-firm
Best used in stir-frys, grilling, baking, roasting and bbq-ing.
Holds together well; can be frozen, then thawed for chewier, meatier consistency.


This recipe is ubiquitous-it can be used to top pasta, salads, added to fajitas, enchiladas, or anything you can dream up.

Basic soy-cumin pan-roasted tofu

1 package extra-firm tofu, quick-drained and cubed into 1-2" cubes
1/4 cup peanut oil, divided
1-2 tsp cumin
1-2 tbsp low-sodium soy sauce

Directions
1. Heat half of the peanut oil over medium-high heat in cast iron skillet or large saute pan. Tofu soaks up the oil, but it also has a high water content and this amount really browns the tofu without it sticking to the pan. Peanut oil can be heated to a higher temperature than olive oil without smoking.
2. Once oil is hot, spread tofu out in even layer and allow to simmer and brown until golden along edges. The tofu will crackle and begin to sizzle. It will turn yellow to golden to golden brown (usually about 10-12 minutes).
3. Sprinkle 1/2 tsp cumin on top of tofu once even in color. Flip tofu over and continue cooking on other side. You can add the rest of the peanut oil.
4. Sprinkle with cumin again and turn once more.
5. When both sides of the tofu are golden-brown. Add about 1-2 tbsp of low-sodium soy sauce, it will smoke slightly then evaporate.

Turn heat off and serve alongside any dish.

Note: If you don't quick drain the tofu, the water comes out during the cooking process and it will be harder for the tofu to brown. It will, in effect, stay soggy. You can do the same thing with any marinated tofu also. Or throw it on the grill. The extra fat helps the tofu to not stick to the grill or saute pan or baking dish

Marinated Tofu (in this case BBQ-tofu a la Tex-Mex style)

1 cup or more prepared chipotle bbq sauce
1 package extra-firm tofu, quick-drained and cubed
1-2 tsp olive oil
1/2 cup white onion, chopped and diced
1-2 cloves, garlic, smashed

Directions:
1. Heat oven to 400 F
2. In a large mixing bowl, mix together bbq sauce, olive oil, onion and garlic.
3. Fold in tofu cubes, being careful not to break the pieces
4. Spray baking dish with cooking spray.
5. Place tofu mixture on baking dish, cover with foil and bake for 35-45 minutes. Stir and rotate for even cooking. This method allows you to forget about what is baking, and go on and do other things. Alternatively, you could broil over high heat for 10-12 minutes, checking every few minutes to rotate the tofu for a nice even golden broil.

(you could also make an Italian style baked or broiled tofu with a balsamic vinegar, some Bragg's liquid aminos and some fresh rosemary, cooked the same way.)

Potato Pancakes with Mint Raitu

It's heading into fall in central NC, and the garden is still a growing. Cukes, carrots, and lots of mint and basil got used in this. A food processor makes shredding the potatoes easy, but if you don't have one, just shred them with a wide handle box grater. These cook up nicely on a cast-iron skillet. Serve fresh with some raitu.


Potato Pancakes

Ingredients:
yield: 8 cakes
3-4 medium potatoes (I had yukon on hand)
1 onion, quartered
2 T red opal basil (if you have, makes for nice color), chopped
2 T green basil, chopped
1 t salt
1/2 t lemon pepper
1/2 to 3/4 cup bread crumbs
2 eggs, mixed
1/4 cup oil, divided

(basically any herbs you want to add will probably taste good)

Directions:

1. Shred potatoes and onion together and place in a mixing bowl.
2. 
3. Add in basil through eggs and stir together well. Be liberal with the breadcrumbs.
4. 
5. Heat half of the vegetable oil in a cast iron skillet over medium heat. Put a oven-safe plate in the oven, and turn to 200.
   
6. When skillet is hot, form patties with your hand and place in skillet. You should be able to cook 4 on a 12" skillet. Cook until golden, usually 8 minutes per side.
7. 
8. Meanwhile begin assembling raitu.
9. Cook until golden on both sides. Add in additional oil if needed for preparing the rest of the cakes. To keep warm, place on oven-safe dish, and cover until ready to serve.
10. 

Mint Raitu

Ingredients:
1 cup whole-milk yogurt (you can use the low-fat variety if that is your thing)
1/4 cup shredded cucumber
2 T shredded carrot (1/2 carrot)
1/2 t cumin
pinch cayenne
1/2 t salt
1/8 t lemon pepper
2 T mint, chiffoned

Directions

1. Mix together, taste, and adjust seasoning if needed.
2. Thin with water if necessary.
   

White Bean Dip

This is mostly a hummus, but white beans are used instead. Serve on sandwiches, or with a vegetable crudite platter, and some nice bread. The hubby and I made ourselves a fine picnic with some garden cukes, market peppers, and some Weaver Street multi-grain bread.

Ingredients:

1 clove garlic, whole
2 cups white beans, cooked, drained and set aside. Reserve 1/4 c of the cooking liquid, the rest can be used as a broth. Alternatively use 1 16 oz can white beans, drained and rinsed, and set aside 1/4 cup water
3 T tahini
Juice of 1 lemon
1 tsp salt
1/4 parsley, whole leaves
3 T or more olive oil

Directions:

1. In a large food processor with mixing blades in place, pulse garlic until finely minced.
   
2. Next add in white beans and 1/4 cup of reserved cooking liquid or water and pulse for 3 seconds.
3. Add in tahini and salt and continue to mix about 5-10 seconds.
   
4. Pour in olive oil through liquid spout until creamy.
5. Next add in lemon juice and parsley, continue mixing about 10 seconds. Adjust seasonings as necessary.

Kala Channa (Black Chickpeas)

I just love black chickpeas. I hate to admit this, but I have some family in India that has a cook, and she makes the best damn food ever. This is a lot like my late grandmother's kala channa recipe, as to why the cook made it. It was probably one of my favorite dishes that I tried while visiting. This attempt is to recreate what I tried there. I hope you will love. In addition, I have used stock Indian spice powder mixtures such as garam masala and channa masala. I choose salt-free varieties, and these can be an easy segway into cooking more Indian foods. Store them in an airtight container, either in the fridge or a dark cabinet. Spices can last 6 months - 1 year.

Soak the black chickpeas for at least 6 hours. When ready to use, drain and rinse at least 2 times. You can order online or buy from a South Asian store. They will be called kala channa/chana. You can also ask for black chickpeas. Another alternative is to purchase them online.

Cooking this is relatively simple. Plan ahead by soaking the chickpeas. Either first thing in the morning, or overnight if you plan to cook in the morning. Give it 6-8 hours to soak. Cooking time is about 1 hour. I listed all recipe ingredients in order that you will use them. Get a large 3-4 quart-sized pan, and heat a small amount of oil in it. Peanut, canola or vegetable oil is what you want to use. Olive oil has a low smoke point and is not appropriate for vaghar. When the oil is hot do a vaghar (described below). Once you add the onions and peppers, you can add the chickpeas, then spices, then water, tomatoes, adjust seasoning and bring to a boil. Once you bring to a boil, reduce heat, cover slightly and simmer. Add a potato to create a gravy-ish broth. Once done, garnish with cilantro.

Vaghar means to heat a small amount of oil or ghee in a wok-like pan or stirfry. Once the oil is hot, you add seeds and aromatics and once fragrant, jalapenos, garlic and onions. This cooks and releases the aromas from the spices and infuses the oil with a particular scent.

Recipe for Kala Channa
Serves 4-6

For Vaghar:
1 T canola or peanut oil
2 T whole basil leaves (I used red opal, omit if you don't have, or use curry leaves)
1/8 tsp asafoetida or hing
1/4 tsp urad dhal
1/4 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp mustard seeds

1 jalapeno, seeded and chopped
4 garlic cloves, chopped
1 onion, chopped
1 small bell pepper chopped
1 tsp cumin, ground
1 tsp channa masala powder
1 tsp garam masala powder
1 tsp salt (or more to taste)
1 cup black chickpeas, drained and rinsed (*see note below)
1 quart or liter water
1 large tomato, chopped
1 tsp hot sauce
1 lemon (juice of one lemon)
1 medium baking potato, peeled and quartered
1/4 cup cilantro, chopped
optional 1/4 cup or more heavy cream, for a creamier gravy

Serve over rice, or with hot paratha and some yogurt.

Directions:
1. Heat oil in a 4-quart sized pan, add basil through mustard seeds.
2. Once mustard seeds pop, add in the jalapeno through bell pepper.
3. Continue cooking, about 3-4 minutes.
4. Add in rinsed chickpeas.
5. Add in cumin through salt.
6. Add water and adjust seasonings if needed
7. Add in tomato, hot sauce, lemon juice. Bring to a boil.
8. Reduce heat, simmer, lightly cover, add in potato and cook 45 minutes-1 hour. Checking often.
The potato will begin to fall apart and thicken the gravy. You can speed this process up by mashing some of the garbanzo beans and potato when the dish is about done. If using heavy cream add in when adding cilantro garnish. Stir and serve piping hot.

*You could easily use regular chickpeas with very delicious results!

Cilantro Spicy Noodles

I know this seems like a hellish list of ingredients and steps. It is rather intuitive. Before you do anything, boil water for the pasta, and while that is heating, cut up veggies and prepare the dressing. If roasting peanuts and sesame seeds sounds stupid to you, just omit the step or toss in some canned peanuts. Serve right away or chill for some cold noodles. If you don't have everything here just use what you have around. I'm sure just the noodles and dressing would be good enough.

Serve 6-8
1 pound thin spaghetti, cooked according to package directions and set aside
1 squash, julienned
2 carrots, peeled and julienned
1 red bell pepper, julienned
1 jalapeno, seeded and deveined, and minced
1 T ginger, peeled and minced
1 T canola or vegetable oil

For the dressing:
1/3 cup reduced sodium soy sauce
2 T brown sugar
1 T hot sauce
3 T apple cider vinegar OR 2 T rice wine vinegar
1 tsp crushed red pepper flakes
1 tsp Chinese 5-spice powder
1/4 cup toasted sesame oil
1 c reserved cooking liquid

For garnish:
1/2-3/4 c cilantro, chopped
1/4 c roasted peanuts
1 T roasted sesame seeds

Directions:
1. Cook pasta according to package directions. Set aside and reserve 1 cup of cooking liquid.
2. Heat oil in a saute pan over medium heat. When oil is hot, add jalapeno and ginger and cook 2 minutes. Do not let brown.
3. Add in squash through peppers and continue to cook until tender to the bite.
4. Meanwhile combine the dressing ingredients and add in a little bit (1-2 T) of the reserved cooking liquid to help the sugar dissolve. Adjust seasonings if needed. You may need to add a little more of the seasonings depending on your taste. The vinegar was deemed too vinegary so feel free to omit this ingredient.
5. If using raw peanuts and sesame seeds set a small saute pan over medium-low heat. Spray with cooking spray and slow roast the peanuts (about 8 minutes) until done. Set aside to cool and chop when cool enough to handle.
6. If using sesame seeds, add to pan and roast. These will burn quickly so watch them closely. When golden set aside.
7. Finally, add a little bit (1/4 cup) of the reserved cooking liquid to the drained pasta noodles to help them not stick. Toss slightly until they come apart. Add in vegetables and dressing and toss well. Garnish with cilantro, peanuts and sesame seeds and toss well to combine everything.

omg mushrooms

Seriously, sit down, read this post then go and make these mushrooms. They are so simple, and so amazingly good. Would make a great appetizer or small tapas plate. Seriously omg.

1 T butter
1-2 cups small to medium cremini mushrooms sliced in half
1 T white wine vinegar
1 tsp parsley
shredded parmesan-reggiano to taste

1. Mm Mmm Mm. Heat butter in a medium skillet and add mushrooms once the butter is melted and looks bubbly.
2. Cook over medium-high heat for a few minutes, just until the mushroom start releasing water, then turn to medium-low heat and continue to cook until mushrooms shrink slightly and begin to brown. They will smell almost done, but they may take 10-12 minutes depending on the heat.
3. Add in white wine vinegar and toss around just like they do on cooking shows. As soon as the vinegar hits the pan it will begin to evaporate, leaving behind a slight sweetness.
4. Turn off heat and let rest 1 minute.

Turn mushrooms out on a plate or serving bowl and sprinkle parsley and parmesan on top. Salt and pepper are optional, but the vinegar, butter, mushroom, parsley and parmesan create an amazing taste that should be left alone to be celebrated in your mouth.

An August Caprese Salad

There are few flavors more divine than mozzarella, basil and fresh tomatoes. Mix in a little olive oil and salt and pepper and you have a wonderful late summer dish. Add in a few more items and you can get a super meal. Inspiration for this came from my super friend Sars, who has been talking about Caprese salads for a while now, and the hubby and I just went to Carolina Brewery where they had a Caprese sandwich and a local tomato and cucumber salad. It was magnificent. Summer is magnificent.



Serves 4
August Caprese-style Salad:
1/2 pound cavatappi pasta, or some other large shape, cooked and drained
1 pound mixed tomatoes (cherries, grapes, sun-golds, yellow-pear)
large handful basil (I had green and opal basil), chiffoned.
half a cucumber, quartered
1 cup fresh mozzarella, cut however you think best
2-3 T. Olive oil, a fruity kind
Salt and pepper to taste

1. Cook pasta according to package directions. While water is boiling, prepare other ingredients.
2. Slice tomatoes into halves, and place in a large mixing bowl. Add basil, cucumber slices, and mozzarella to bowl.
3. Drizzle olive oil on top and season with salt and pepper.
4. Add in cooked pasta, toss, taste, and adjust seasonings if necessary. You may want to add a little more olive oil after adding the pasta in.

Smoothies

Smoothies.

I was at a health food store recently and noted how marvelously expensive the smoothie-drinks were: $4.95-$6.95 for a smoothie? The cost for one of their smoothies could fuel a week's worth of morning breakfast smoothies. If you have a good blender the household smoothie idea should be revisited. I mix yogurt with soymilk, and toss in about a cup of mixed fruits, and some cinnamon. Fruit juice could be added, but it really oversweetens things and is unnecessary if using real fruits. I opt out of adding protein powders because there is plenty of protein from the soymilk and yogurt. You can add peanut butter to increase the protein if you are in to that kind of thing, a banana-peanut butter chocolate smoothie is a divine breakfast food. Best of all homemade smoothies let you control what goes in them so you can experiment to come up with something you love. This is one of my favorite breakfasts. It is simply perfect. Plenty of fruit, some protein and calcium, and enough to carry you into mid-morning without feeling hungry.

One note about blenders. I truly believe they can make all the difference in the world. I have found the carafe style, 2-3 speed setting, counter-top blender to be excellent. Screw-off bottoms can make a mess if turned the other way. I've found that you don't need multiple speed settings. You need the appropriate liquid ratios in a blender to keep things moving around. When done using your blender, rinse with water, add a little dish soap and put back on the blender on the lowest setting. Rinse the carafe and cap off and set aside to dry. Never keep the blades immersed in water or extra smoothie to store because it will dull the blades. I have a Waring Pro throwback-style blender. My sister, Chokri, swears by them and has had hers for over 8 years and loves it.

I usually have yogurt, peanut butter, and soymilk in my house at all times so purchasing a few frozen fruit bags along with any other fruits should give you some fairly easy mixins without adding too much on your grocery bill. In late summer there are so many good fruits available you can buy in bulk and freeze for later use.

Serves 2 huge smoothies, or 4 for more moderate smoothies

The base:
1/2 c plain yogurt or more. Sweetened flavored yogurts make it too sweet.
OR
1/4 c peanut butter or more

The liquid:
1 cup soy milk or regular milk

The fruit:
1 cup any fresh or frozen mixed variety. Choose plain frozen fruits instead of sweetened frozen fruits (avoid in syrup, in lite syrup). Frozen fruits keep the smoothie cold. A few mixed frozen fruit bags will run you the cost of one smoothie.

Essentially mix in 1/2 cup of the base with 1 cup liquid and place frozen fruits on top. If adding cinnamon or cocoa powders place on top and set on low-speed. Adjust liquid as needed.

Here are my favorites, just add these to the yogurt/milk base:
Banana-berry smoothie
1 banana
1/4 cup mixed berries
dash cinnamon

Peach-blueberry banana smoothie
1 peach
1/2 banana
1/4 cup blueberries
dash cinnamon

Strawberry, pineapple, mango smoothie
1 cup mixed tropical fruit blend
dash cinnamon
sprinkle of shredded coconut

Banana-Peanut Butter Chocolate
1 banana
1 T cocoa powder (or more)
dash cinnamon
(I've also mixed in frozen pineapple, yum!)

Rice Noodle Soup

This is clear soup that is meant to resemble a vegetarian pho Vietnamese-style rice noodle soup. Topped with mint, basil, tomatoes and chives. The broth has been flavored with crushed anise seeds and ginger.


Serves 4 to 6

Broth:
1-2 qts water
4-5 anise pods, crushed in a mortar and pestle
2 T ginger, minced fine
juice of 2 medium limes or lemons
1/4 cup Bragg's liquid aminos or soy sauce
1 larch bunch scallions, white parts only, reserve green parts, chop and set aside.
2 carrots, sliced into coins

1. Boil water and add in anise seeds, ginger, lime juice, and Bragg's simmer for 10-12 minutes.
2. Add scallions and carrots, cook 10 minutes longer. Adjust for salt.
3. Strain through a fine mesh sieve. Alternatively place anise seeds and ginger in a tea bag and remove once done. Omit straining step.
4. Return broth, carrots and scallion to pot and keep hot.


Soup:
1 package rice noodles or other pasta noodle, cooked according to directions and set aside
1-2 cups black beans, if by can, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup each, basil, mint, bean sprouts
1/4 cup chives
Toasted sesame seed oil, set aside
Soy sauce, set aside
Sriracha sauce, set aside
Lime wedges, quartered, set aside

1. Place 1/2 cup noodles and 1/3 cup black beans in large soup bowl. Pour 2 large ladlefuls of broth over noodles.
2. Top with fresh herbs, tomatoes, 1/2 tsp toasted sesame oil, Sriracha, and soy sauce. If serving family-style place herbs, tomatoes, bean sprouts, oils and sauces in a large platter and allow folks to serve themselves.

Naan

Recipe from Deborah Madison's Vegetarian Cooking For Everyone
Naan or Yogurt Flatbread

This was much harder than it seemed. Everything went according to plan except the final product was much more bread-like than naan flatbread like. It still tasted excellent in channa masala with some Indian-style salad. It was a visual treat to make.

Below: After the yeast has been proofed it is mixed in with yogurt, ghee and salt.

Below: Mixing in with flour. Trying to get it smooth, yet slightly tacky.

Below: pre-knead

Below: kneaded and ready for the rise.

Below: dough is patted out and slighly rolled out in a large circle. I attempted to make five or more short knife cuts resembling a sand dollar. I don't think I did very well.

Below: on a baking stone, and rising A LOT.

Below: Brushed with some butter and salt below.