Saturday, January 13, 2018

Cranberry Orange Compote

Yield: 1 cup

2 cups fresh or frozen cranberries
1 tbsp orange zest
1/4 cup orange juice
3 tbsp maple syrup

1. To a medium pot, add cranberries, orange zest, orange juice, and maple syrup.
2. Bring to a simmer over medium heat.
3. Lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft.
4. Optional: Transfer to a food processor and blend until smooth. Add a little water or more orange juice to thin into a spreadable sauce.

Cornmeal Pancakes

Yield: 4 pancakes

2/3 cup cornmeal
1/3 cup oat flour (or whole-wheat pastry flour)
1 tbsp coconut sugar (or maple syrup - will need to reduce amount of almond milk)
1 tbsp baking powder
pinch salt
1 scant cup unsweetened almond milk
2 tbsp coconut oil (or avocado or grapeseed oil)

1. In a large mixing bowl, add cornmeal, oat flour, coconut sugar, baking powder, and salt. Whisk to combine.
2. Measure out almond milk in a large liquid measuring cup, then add coconut oil. Whisk to combine.
3. Add wet ingredients a little at a time to the dry ingredients. Stir gently until just combined, do not overmix. You may not use all of the liquid. The batter should be semi-thick. Small lumps are ok. Let set for 10 minutes.
4. Preheat a pan over medium heat. Once warm, drizzle the surface with oil and add scant 1/4 cup measurements into the pan. Cook until bubbles appear and the sides are beginning to dry, about 3 to 4 minutes. Flip and cook for another 2 to 4 more minutes on the other side.
5. Serve with cranberry-orange compote and a drizzle of warm maple syrup.

Tuesday, January 2, 2018

Tofu Fried Rice

Yield: 4 servings

1 1/2 cups extra-firm tofu
1 cup brown rice
1 egg
1/2 onion, diced
2 cloves garlic, minced
1/4 cup green onion, chopped
1/2 cup peas
1/2 cup carrots, finely diced
1 tbsp tamari

3 tbsp tamari
1 tbsp peanut butter
2 tbsp maple syrup
1 clove garlic, minced
1 tsp sriracha
1 tsp sesame oil

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.
4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.
8. To the same pan, add onion and sauté for 3 minutes.
9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.
10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.
11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.
12. Leftovers keep well in the refrigerator for 3 to 4 days.

Tom Kha Gai

Yield: 4 servings

2 cans coconut milk
1 thumb-sized chunk galangal, peeled, cut into thin slices
1 stalk lemongrass, sliced into 1-inch strips
2-3 chicken breasts, cut into pieces
1 Thai chili, thinly sliced
8 oyster mushrooms, torn
1 onion, sliced
2 tomatoes, quartered
6 kaffir lime leaves, torn
salt and pepper
1/4 cup lime juice
1/4 cup cilantro, chopped

1. In a large pot over medium heat, add one can of coconut milk, galangal, and lemongrass. 
2. Just before the coconut milk comes to a boil, add the chicken and the second can of coconut milk. Reduce heat to medium-low, as you don’t want the coconut milk to heat too fast or burn.
3. Add chili and oyster mushrooms and stir. As the coconut milk is so delicate, be sure to stir your spoon in one direction only, otherwise it may start to curdle. 
4. Add the onions.
5. As the soup is just about to boil, add the tomatoes and kaffir lime leaves.
6. Season with salt and pepper.
7. Cook the soup slowly and gently over low heat for about 5 to 10 minutes, making sure it does not come to a full boil, but long enough that the chicken and onions are fully cooked.
8. Remove from heat and finish with lime juice and cilantro before serving. Serve on top of rice.

Beef Bourguignon

Yield: 4-6 servings

6 slices bacon, cut into lardons
3 tbsp olive oil, divided
3 lbs stewing beef, cut into 2-inch chunks
1 large white onion, sliced
1 large carrot, sliced
salt and pepper
2 tbsp flour
3 cups red wine, like a chianti
3 cups beef stock
1 tbsp tomato paste
2 cloves garlic, minced
1/2 tsp thyme
1 bay leaf
3 tbsp butter, divided
20 pearl onions
1/2 cup beef stock
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 lb mushrooms, quartered
1/4 cup parsley, chopped

1. Simmer bacon lardons in 4 cups water for 10 minutes. Drain and pat dry.
2. Preheat oven to 450F.
3. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
4. Pat dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
5. Add the onions and carrots to the Dutch oven. Sauté in fat until browned, about 3 minutes. If there is any excess fat, drain.
6. Add the bacon and beef back to the pot. Season with salt and pepper.
7. Sprinkle with flour and stir.
8. Place in the center of the oven for 4 minutes.
9. Remove pot from oven. Stir beef and place back in the oven for 4 more minutes.
10. Remove pot from the oven and reduce the heat to 325F.
11. Add the wine and stock to the pot. The liquid should barely cover the meat and vegetables.
12. Add the tomato paste, garlic, thyme, and bay leaf.
13. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
14. In the last hour of cooking, heat 1 1/2 tablespoons butter and 1 tablespoon of oil over medium heat in a sauté pan. Add the pearl onions and toss around in the fat until browned, about 10 minutes. Then stir in 1/2 cup beef stock, the herb bouquet, and salt and pepper. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated and the onions are tender.
15. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet.
16. Add the remaining butter and oil and bring to a medium heat. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
17. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. 18. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the beef.
19. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
20. Garnish with parsley and serve with potatoes, rice, or noodles.

Monday, January 1, 2018

Mediterranean Three Bean Quinoa Salad

Yield: 4 servings

1 cup quinoa
2 cups water
1/2 lb green beans, cut into 2-inch pieces
1 can chickpeas, drained and rinsed
1 can white beans, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cucumber, diced
1 cup grape tomatoes, halved
1 shallot, diced
1/3 cup kalamata olives, pitted and chopped
fresh basil, thinly sliced
optional: 1/4 cup feta cheese, crumbled

1/4 cup olive oil
1 tbsp balsamic vinegar
2 cloves garlic, minced
1/4 tsp dried basil
1/4 tsp dried oregano
salt and pepper

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Transfer quinoa to a large bowl.
2. In the meantime, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
3. Prepare the dressing by whisking together all dressing ingredients in a small bowl. 
4. Add the green beans, chickpeas, white beans, peppers, cucumber, tomatoes, shallot, olives, basil, and feta cheese (if using) to the bowl with the quinoa.
5. Pour dressing over the salad and gently stir until salad is coated with dressing.

Sunday, December 31, 2017

Asian Quinoa Salad

Yield: 4 servings

1 tsp sesame oil
1/3 cup quinoa
2/3 cup water

2-3 heads of bok choy, quartered
1 small head broccoli, cut into bite size pieces
1/2 cup edamame
1 carrot, grated
2 stalks celery, finely diced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup red cabbage, thinly sliced (or sub green cabbage)
1/2 cup kale, shredded
1/2 cup bean sprouts
1/4 cup green onion, chopped
1/4 cup cilantro, chopped

1 tbsp almond, peanut, or cashew butter
2 tbsp chili garlic sauce, plus more to taste
3 tbsp maple syrup, plus more to taste
3 tbsp tamari
3 tbsp lime juice
2 tbsp sesame oil
1 tsp fresh minced ginger
1 tbsp crushed peanuts for topping

1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.
2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.
3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.
4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.
5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.