tag:blogger.com,1999:blog-84958551080110215162024-02-08T12:29:29.974-07:00The Evolving PalateReinventing the American DietJEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-8495855108011021516.post-87575213679378307952010-02-28T09:51:00.001-07:002010-02-28T09:53:07.356-07:00Gluten-Free, Vegetarian Chicken Pot PiesBack in our carnivorous days, this recipe from Sunset Magazine was one of our favorites. Single-serving chicken pot pies, full of steamy vegetables and a savory sauce, was a delicious winter-time feast. Since then, we have forsaken the meat and the gluten-full flour. Based on those wonderful Smart Strips, the faux chicken strips from Lightlife, we have recreated this dish to fit our dietary needs. I believe that none of the flavor was lost.<br />
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<div>For the biscuit topping, I used this <a href=http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/ id=prya title=recipe>recipe</a> from the Gluten-Free Cooking School. The only change I made was to replace the egg with a flaxseed "egg". I must admit that this recipe created a dough that was too wet, but that just may be something peculiar about my ingredients. Next time, I will decrease the amount of liquid. </div><br />
<div id=skpo style=TEXT-ALIGN:left><img src=http://docs.google.com/File?id=ddkdktns_771df6637fs_b style=HEIGHT:364.759px;WIDTH:510px> </div><br />
<h3>Ingredients </h3>2 ½ c chicken broth<br />
3 carrots, peeled and finely chopped<br />
2 medium Yukon Gold potatoes, peeled and finely chopped<br />
1 stalk celery, finely chopped<br />
4 T olive oil<br />
1 medium onion, finely chopped<br />
12 small cremini or button mushrooms, finely chopped<br />
1 t chopped fresh thyme<br />
5 T gluten-free flour, like brown rice flour<br />
1 c milk<br />
¼ t nutmeg<br />
2 t salt<br />
Freshly ground black pepper<br />
2 t finely chopped flat-leaf parsley<br />
2 ½ c Smart Strips chicken, chopped<br />
¼ c frozen sweet peas<br />
<br />
<h3>Steps </h3><br />
1. In a medium saucepan over high heat, bring chicken stock to a boil. Add carrots, potatoes, and celery. Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes. Drain vegetables, reserving stock; set both aside separately.<br />
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2. In a large, heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and cook until golden, 6 to 8 minutes. Add mushrooms and cook 5 minutes. Add fresh thyme and the gluten-free flour and cook 2 minutes. Slowly add milk, whisking constantly, until combined, then add stock and cook, stirring often, until mixture thickens, 8 to 10 minutes. Season with nutmeg, 1 tsp. salt, and pepper to taste. Add parsley, "chicken", cooked vegetables, and peas and divide filling evenly among 6 or 7 ovenproof containers (8 to 10 oz. each), leaving the top ¼ inch unfilled.<br />
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3. Preheat oven to 425°. Make the biscuit dough according to the recipe. Drop the dough on top of the chicken mixture evenly, lightly smoothing down the tops.<br />
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4. Put potpies on a cookie sheet and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com1tag:blogger.com,1999:blog-8495855108011021516.post-1527926253348172612010-02-09T11:00:00.002-07:002010-02-09T11:00:52.747-07:00Bumper Crop Cooking<p>Bumper-crop recipes are those that focus on a large amount of one or more particular ingredients. As an avid gardener, I sometimes find myself in this situation: "Dang, I have twenty pounds of tomatoes that are going bad!"<br />
</p><p><br />
</p><p><img id=t1bk src=http://docs.google.com/File?id=ddkdktns_746fxwrbppf_b style="WIDTH:350px; HEIGHT:362px; FLOAT:right; MARGIN-LEFT:1em; MARGIN-RIGHT:0pt"> </p><p>Of course you could employ numerous techniques to preserve such bumper crops, like canning, freezing, drying, or giving it away. But my favorite remedy is just to cook some dish that features that ingredient. </p><p><br />
</p><p>There are plenty of dishes you might like to make but won't because it might be cost prohibitive to buy such a large amount at the store. A perfect example is pesto. It uses a lot of fresh basil, and this herb tends to have a premium price at the store. But if you have a basil plant or two that starting to suffer from the cold weather, why not whip up a batch of pesto?<br />
</p><br />
For the recipe below, it's not that my apple trees suddenly matured in the middle of winter and dropped a load of apples. Rather, we bought a big bag of apples cheap, but they were getting a little old.<br />
<br />
So I found a recipe that called for 10 cups of chopped apples. In typical <a href=http://evolvingpalate.blogspot.com/2009/04/standard-american-diet-sad.html id=gvpa title=SAD>SAD</a> fashion, this recipe had way too much sugar in it. It read like a candy recipe. So I toned down the sweetness by more than half, added some additional spices, and made gluten-free. This dish can be served hot or cold, and for any meal. It could be a dessert, but I actually eat it for breakfast.<br />
<h2>Apple Crisp </h2><div><br />
</div><div><div id=dqih style=TEXT-ALIGN:left><img src=http://docs.google.com/File?id=ddkdktns_745czj7kjf5_b style="WIDTH:464px; HEIGHT:439px"><br />
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</div><br />
<br />
<h3>Ingredients </h3></div><br />
10 c all-purpose apples, peeled, cored and sliced<br />
1/4 c white sugar<br />
1 T all-purpose flour, or gluten free flour blend<br />
2 t ground cinnamon<br />
pinch of nutmeg<br />
juice from 1 lemon<br />
<br />
1 c quick-cooking oats<br />
1 c all-purpose flour or gluten free blend<br />
1/2 c packed brown sugar<br />
1/4 t baking powder<br />
<br />
1/2 c butter, melted <h3>Steps </h3>1. Preheat oven to 350 degrees F (175 degree C).<br />
<br />
2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour, ground cinnamon, and nutmeg together, and sprinkle over apples. Pour lemon juice evenly over all.<br />
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3. Combine the oats, 1 cup flour, brown sugar, baking powder, and melted butter together. Crumble evenly over the apple mixture.<br />
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4. Bake at 350 degrees F (175 degrees C) for about 30 minutes.JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com1tag:blogger.com,1999:blog-8495855108011021516.post-16356955960436132732010-02-07T06:37:00.000-07:002010-02-07T06:37:13.160-07:00100th Post!This recipe represents the one-hundreth post to the Evolving Palate. Since it's beginning in February of 2009, we have been bringing to you (hopefully) tasty, healthy dishes that eschew all the bad things in the <a href="http://evolvingpalate.blogspot.com/2009/04/standard-american-diet-sad.html" id="i5a6" title="SAD">SAD</a> and instead using wholesome and natural ingredients. We cater to those with dairy and wheat allergies, and lean towards vegetarianism. We like to explore exotic foods across the globe, but also like to reinvent American classics.<br />
<div><br />
</div><div>Postings have been light these past few months due to other commitments, but rest assured that we're still cooking. The challenge is to find time to type up what we're eating. </div><div><br />
</div><div>What better way to celebrate 100 posts than with a cookie recipe! The following recipe combines my two favorite dessert ingredients: chocolate and coffee. I found this recipe in a King Arthur Flour catalog and modified it. Gone is the gluten flour, I reduced the amount of sugar and increased the amount of coffee. For the gluten free flour, if you don't have a favorite blend, you can use the one mentioned in <a href="http://evolvingpalate.blogspot.com/2009/04/cardamon-walnut-cookies.html" id="klch" title="this recipe">this recipe</a>. I find a rice flour-based blend to work best. </div><div><br />
</div><h2>Mocha Cookies </h2><div><br />
</div><div><br />
</div><div id="yetp" style="text-align: left;"><img src="http://docs.google.com/File?id=ddkdktns_739cvfnczcm_b" style="height: 700px; width: 525px;" /> </div><br />
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<h3>Ingredients </h3><div><br />
</div><div>½ c unsalted butter (1 stick) </div><div>¾ c brown sugar </div><div>¾ t baking powder </div><div>2 t dark coffee, finely ground </div><div>½ t salt </div><div>2 eggs, or flaxseed "eggs" </div><div>2 t vanilla extract </div><div>⅔ c unsweetened powdered cocoa </div><div>1¾ c <a href="http://evolvingpalate.blogspot.com/2009/04/cardamon-walnut-cookies.html" id="h1tl" title="gluten free flour blend">gluten free flour blend</a></div>1 c semi-sweet chocolate chips <br />
<div><br />
</div><h3>Steps </h3><div><br />
</div><div>1. Preheat oven to 350°F. Lightly spray oil on two cookie sheets. </div><div><br />
</div><div>2. In a medium bowl, cream together the butter, sugar, baking powder, coffee, and salt with a blender. Add the eggs and vanilla and beat until smooth. </div><div><br />
</div><div>3. Stir in the cocoa powder, then the flour. The dough will be slightly stiff. Mix in the chocolate chips. </div><div><br />
</div><div>4. Scoop out a tablespoon of dough and roll into a ball. Place on the cookie sheet and press down slightly. </div><div><br />
</div><div>5. Bake for 13 minutes. Remove from oven and let the cookies cool on the pan. </div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com1tag:blogger.com,1999:blog-8495855108011021516.post-72190873859910459802010-01-24T20:24:00.000-07:002010-01-24T20:24:03.252-07:00Moroccan LentilsMoroccan food is one of my favorites. The dishes are fresh and festive. But what I like most are the simple dishes, those with just a few ingredients showcasing a vegetable or bean. The following recipe is a simple lentil dish that is full of warm spices. It is a common village meal, and is best eaten with bread.<br />
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The spice blend used here is ras el hanout. If you can't find this in your grocery, you can make it yourself. I tell you how in <a href="http://evolvingpalate.blogspot.com/2009/05/spice-blends.html" id="f-:9" title="this article">this article</a>.<br />
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The directions below make use of a pressure cooker. If you don't have one, you can make this in a regular pot; just double the cooking time to about 30 minutes.<br />
<h2>Berber Lentils </h2><div id="kf4_" style="text-align: left;"><img src="http://docs.google.com/File?id=ddkdktns_706fj2zvzg7_b" style="height: 320px; width: 535px;" /> <br />
</div><br />
<h3>Ingredients </h3>2 T olive oil + 1 T butter<br />
1 onion, finely chopped<br />
2 cloves garlic, minced<br />
2 t ras el hanout<br />
1 t sugar<br />
1¼ c green or brown lentils, sorted and rinsed<br />
2 c water (2½ c if not using a pressure cooker)<br />
handful of cilantro or parsley<br />
<br />
<h3>Steps </h3><br />
1. Heat the oil and butter in the pressure cooker or saucepan. Stir in the onion and garlic and cook 2-3 minutes, until they begin to color. Stir in the ras el hanout and sugar.<br />
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2. Add the lentils and stir well to coat. Add the water. If using a pressure cooker, bring to high pressure and maintain for 15 minutes. If using a regular pot, bring to a boil, then gently simmer for about 35 minutes.<br />
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3. Season to taste with salt and pepper and sprinkle cilantro or parsley over them.JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-5389256992473792972010-01-23T19:37:00.000-07:002010-01-23T19:37:45.795-07:00Faux MeatOne of the goals of Evolution Kitchen is to adapt meat dishes to vegetarian. A reader once asked why would a vegetarian want to eat food that tastes like meat. Certainly there are those who truly detest the taste and/or texture of meat, but I believe many vegetarians are that way based on religious, health, economic, or moral reasons; it has nothing to do with disliking the taste of meat. <br />
<br />
<br />
Vegetarians have a large arsenal of faux meats to get them by. There is tofu, beans, tempeh, TVP, seiten, and a variety of packaged foods that resemble meat in flavor and texture but are completely animal free. Most of these, however, have wheat gluten in them, so my wife can't eat them, but there is one product from Lightlife called Smart Strips she can eat. <br />
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These come in 6-oz packages of chicken and beef, and they fill in quite well for meat in recipes. They have good flavor and they readily brown in a skillet. We recently picked up a package of beef and I wanted to try it out. So I found the following recipe in a Carribean cookbook, which I modified to use the strips, plus some other modifications.<br />
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<h2>Pepper Steak in Sherry Cream Sauce </h2><div id="ccxl" style="text-align: left;"><img src="http://docs.google.com/File?id=ddkdktns_704fvb72zf8_b" style="height: 394px; width: 525px;" /> <br />
</div><br />
<h3>Ingredients </h3><br />
1 Pkg Smart Strips, beef flavor<br />
½ t Jamaican jerk seasoning<br />
¼ t cayenne pepper<br />
1 t paprika<br />
½ t chili powder<br />
1 small onion, sliced thin<br />
3 cloves garlic, minced<br />
3 T olive oil, separated<br />
¼ c sherry<br />
2 T sour cream<br />
3 T water<br />
salt and pepper to taste<br />
<br />
<h3>Steps </h3>1. mix the spices (jerk seasoning, cayenne, paprika, and chili powder) together in a bowl. Add the beef strips and stir to blend. Set aside for about 15 minutes.<br />
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2. Heat a skillet over medium-high heat and add 2 T olive oil. Saute the beef strips until browned. Remove from heat back to the bowl.<br />
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3. Add the remaining 1 T oil to the skillet and lower heat to medium. Add the onion and garlic and saute for 3-5 minutes until onion is soft and slightly golden.<br />
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4. Add the sherry and simmer for 5 minutes.<br />
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5. Mix the sour cream and water together, then add to the pan. Stir well to combine. Add the beef strips back to the skillet and cook another 2-3 minutes to heat through.<br />
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6. Serve over rice.JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-1016558809085612472010-01-09T12:19:00.002-07:002010-01-09T12:20:21.374-07:00Kefta With Egg and TomatoThis dish is North Africa's version of fast food. It is predominantly sold in train and bus stations. It is cooked on the spot and eaten right out of the pan with a chunk of bread. Despite the eggs in the dish, it's not meant for breakfast. We eat this as a light dinner.<br />
<br />
The key spice ingredient in here is the ras el hanout, a delicious spice blend from North Africa and the Middle East. If you can't find any, you can easily make it yourself. I have modified an old article on spice blends to include this fabulous blend: <a href="http://evolvingpalate.blogspot.com/2009/05/spice-blends.html" id="ru3_" title="spice blends">spice blends</a>.<br />
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Typically this calls for meatballs made from ground lamb, but I have adapted the recipe to use soy wadi, those great little meat-like chunks first discussed <a href="http://evolvingpalate.blogspot.com/2009/04/soya-wadi.html" id="izyz" title="here">here</a>. Instead of making meatballs from scratch, I use wadi cooked in a strong broth. In fact, I used the <a href="http://evolvingpalate.blogspot.com/2009/10/moroccan-shish-kabob.html" id="cb2m" title="Shish Kabob">Shish Kabob</a> recipe as the basis for the kefta.<br />
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<h2>Kefta with Egg and Tomato </h2><div id="uv15" style="text-align: left;"><img src="http://docs.google.com/File?id=ddkdktns_698gj6247cg_b" style="height: 486px; width: 648px;" /> <br />
</div><br />
<h3>Ingredients </h3><br />
Prepared wadi from <a href="http://evolvingpalate.blogspot.com/2009/10/moroccan-shish-kabob.html" id="nkp3" title="this recipe">this recipe</a><br />
4 eggs<br />
1 t ground cinnamon<br />
parsley<br />
2 T olive oil<br />
1 14-oz can chopped tomatoes, undrained<br />
2 t sugar<br />
1 t ras el hanout<br />
salt and black pepper to taste<br />
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<h3>Steps</h3><br />
1. Heat the olive oil in a large, heavy skillet. Fry the wadi shish kabobs until browned all over.<br />
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2. Stir in the tomatoes, sugar, and ras el hanout. Bring to a boil and cook for a few minutes to reduce the liquid. Season with salt and pepper.<br />
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3. make room in the mixture to add the eggs. Crack open the eggs in the spaces. Cover the pan, reduce heat, and cook for several minutes until eggs have reached the desired doneness.<br />
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4. Sprinkle parsley liberally and serve. Goes well with chunks of crusty bread.JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-49941523301662411812009-12-10T08:38:00.000-07:002009-12-10T08:38:04.394-07:00Sweet Potato SoupWe're in full soup mode here at Evolution Kitchen, as Old Man Winter has wrapped his icy fingers around our home. We like a lot of different kinds of soup, depending on our mood. Sometimes we only want a thin, brothy soup. And sometimes we want a thicker, heartier soup. <br />
<div><br />
</div><div>The following soup is more in the hearty category. It is quite creamy and has an excellent flavor. <br />
</div><div><br />
</div><div><h2>Creamy Sweet Potato Soup </h2><br />
<div id="mwa." style="text-align: left;"><img src="http://docs.google.com/File?id=ddkdktns_669gqdw4sfh_b" style="height: 475px; width: 517px;" /> <br />
</div><br />
</div><h3>Ingredients </h3><div>2 T oil <br />
</div><div>1 onion, chopped <br />
</div><div><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"> </span><br />
<div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">2 small celery stalks, chopped</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">1 medium leek, sliced (white and pale green parts only)</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">1 large garlic clove, chopped</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">1 ½ lbs red-skinned sweet potatoes, peeled, cut into 1-inch pieces (about 5 cups)</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">4 c chicken stock</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">1 cinnamon stick</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">¼ t ground nutmeg</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><span style="color: black; font-family: Arial;">1½ c coconut milk</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"><br />
</span><br />
</div><span style="color: #403e3e; font-family: verdana,geneva,arial,helvetica,sans-serif;"></span> <br />
</div><h3>Steps </h3><div>1. <span style="font-family: arial,helvetica,sans-serif;"><span style="font-size: x-small;">Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, saute about 5 minutes. Add celery and leek, saute about 5 minutes. Add garlic, saute about 2 minutes.</span></span> <br />
</div><div><span style="font-family: arial,helvetica,sans-serif;"><span style="font-size: x-small;"><br />
</span></span> <br />
</div><span style="font-family: verdana,helvetica,sans-serif;"> </span><br />
<div style="margin-left: 0px; margin-right: 0px;"><span style="font-family: verdana,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif; font-size: x-small;">2. Add sweet potatoes, chicken stock, cinnamon stick, and nutmeg; bring to a boil. Reduce heat and simmer uncovered until potatoes are tender (about 20 minutes).</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="font-family: verdana,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif;"><span style="font-size: x-small;"><br />
</span></span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="font-family: verdana,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif; font-size: x-small;">3. Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot.</span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="font-family: verdana,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif;"><span style="font-size: x-small;"><br />
</span></span> </span><br />
</div><div style="margin-left: 0px; margin-right: 0px;"><span style="font-family: verdana,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif; font-size: x-small;">4. Add coconut milk and stir over medium-low heat until heated through. Season soup to taste with salt and <span style="font-family: arial,helvetica,sans-serif;">pepper.</span></span> </span><br />
</div><span style="font-family: verdana,helvetica,sans-serif;"></span>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com2tag:blogger.com,1999:blog-8495855108011021516.post-72469425441254765292009-12-06T09:47:00.001-07:002009-12-06T09:50:04.945-07:00KukuThis delicious dish from Kenya may have a funny name, but it is a seriously scrumptious meal. It originally called for chicken, but I have vegetarianized it with those Smart Chicken strips you buy at the store. You can get away with using just one package, but I find that my family picks out all the strips to nibble on, leaving little left for the actual dish, so adding 2 packages may work better. <br />
<div><br />
</div><div><br />
</div><div><h2>Kuku </h2><br />
<div id="doev" style="text-align: left;"><img src="http://docs.google.com/File?id=ddkdktns_671wcmbrqgk_b" style="height: 487px; width: 530px;" /> <br />
</div><br />
<div><br />
</div><div><br />
</div><br />
</div><h3>Ingredients </h3><div>½ c dried mung beans<br />
</div><div>1 (or 2) pkgs Smart Chicken Strips <br />
</div><div>½ t ground ginger <br />
</div><div>salt and pepper <br />
</div><div>2 T olive oil <br />
</div><div>1 large onion, finely chopped <br />
</div><div>4 medium tomatoes, or 1 can diced tomatoes, drained <br />
</div><div>2 garlic cloves, minced <br />
</div><div>1 jalapeño, seeded and finely chopped <br />
</div><div>1 t lemon juice <br />
</div><div>1 c coconut milk <br />
</div><div><br />
</div><h3>Steps </h3><div>1. Either boil the mung bean for 35 minutes, or pressure cook. Drain. <br />
</div><div><br />
</div><div>2. While the mung beans are cooking, season the "chicken" strips with the ground ginger and a little salt and pepper. Heat the oil in a large pan over medium heat and brown the chicken strips. Transfer to a plate and set aside. <br />
</div><div><br />
</div><div>3. In the same pan, fry the onions and garlic for 5 minutes, then add the chopped tomatoes and chili and cook another 2 minutes, stirring often. Add the mung beans and lemon juice. <br />
</div><div><br />
</div><div>4. Pour the coconut milk into the pan. Simmer for 5 minutes, then add the chicken strips. Simmer for 10 minutes. <br />
</div><div><br />
</div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-49836221901983539112009-11-28T20:02:00.003-07:002009-12-06T09:50:20.357-07:00Kenyan MaharagweThis is winter comfort food at its best. Maharagwe simply means "beans", and this dish is loaded with them. If you used beans cooked from dried and use fresh tomatoes instead of canned, the fresh flavor really shines through, since this stew is not cooked too long. It's wonderful served over rice. <br />
<div><br />
</div><h2>Maharagwe </h2><div><div id="g8pk" style="text-align: left;"><img src="http://docs.google.com/File?id=ddkdktns_667cgsrc3hr_b" style="height: 392.442px; width: 535px;" /> <br />
</div><br />
</div><h3>Ingredients </h3><div><br />
</div><div>2 T olive oil<br />
1 onion, chopped<br />
1 green bell pepper, chopped<br />
2 c cooked red kidney beans<br />
1 15-ounce can coconut milk<br />
2 tomatoes, chopped<br />
4 cloves garlic, minced<br />
1 jalapeño pepper, seeded and minced<br />
¼ t ground cumin<br />
¼ t ground cardamom<br />
1 t curry powder<br />
¼ t turmeric<br />
½ c chopped fresh cilantro or parsley<br />
2 t honey<br />
¼ t white pepper <br />
</div><div><br />
<h3>Steps </h3></div>1. In a large soup pot, heat olive oil and sauté onion and bell pepper until just tender. <br />
<div><br />
2. Stir in kidney beans, coconut milk, tomatoes, garlic, chile pepper, cumin, cardamom, curry, and turmeric. Bring to a boil, reduce heat, cover, and simmer, stirring frequently, for 10-15 minutes, until flavors blend. <br />
</div><div><br />
3. Stir in cilantro/parsley and honey, and season with salt and white pepper. Serve hot. <br />
</div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-33584992619210111912009-11-22T21:32:00.002-07:002009-11-22T21:34:02.910-07:00Chewy Chocolate-Cherry Cookies<div> These cookies are fairly decadent and rich with chocolate, cherries, and sugar. This recipe has been adapted from a Cooking Light recipe from years ago. I have made in gluten-free, removed the egg, and cut back on the butter. </div> <div> <br /></div> <div> One thing I have noticed a lot of recently is the addition of baking soda in recipes that have no acid in them, like these cookies. To my knowledge, baking soda needs an acid to react. Since my wife's taste buds are sensitive to baking soda, I try to leave it out, especially when there's no acid to make it worthwhile. </div> <div> <br /></div> <h2> Chewy Chocolate-Cherry Cookies </h2><br /><div> <div id="fd8g" style="TEXT-ALIGN:left"> <img src="http://docs.google.com/File?id=ddkdktns_665c62j8wfr_b" style="WIDTH:530px; HEIGHT:445.633px" /> </div> <br /></div> <div> <br /></div> <div> <h3> Ingredients </h3> <div> <br /> </div> <div> 1 c gluten-free flour blend (rice based blend is best) </div> <div> ⅓ c unsweetened cocoa </div> <div> ¾ t baking powder </div> <div> ¼ t salt </div> <div> 1 c sugar </div> <div> ¼ c butter, softened </div> <div> 1 t vanilla extract </div> <div> 1 flax seed "egg" </div> <div> ⅔ c dried cherries </div> <div> 3 T semisweet chocolate chips </div> <div> <br /> </div> <h3> Steps </h3> <div> <br /> </div> <div> 1. Preheat oven to 350°. </div> <div> <br /> </div> <div> 2. Combine flour, cocoa, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer on high speed until well blended. Add vanilla and "egg"; beat well. With mixer on low speed, gradually add flour mixture. Beat until just combined. Fold in the cherries and chocolate chips. </div> <div> <br /> </div> <div> 3. Drop by tablespoonfuls 2 inches apart on a cookie sheet coated with cooking spray. Bake for 12 minutes or until set. Remove from oven; cool on pan 5 minutes. Remove from pans; cool completely on wire racks. </div> <div> <br /> </div> </div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-24830657045339155192009-11-18T13:17:00.002-07:002009-11-18T13:18:01.002-07:00Gluten Free MuffinsQuick breads are great because they're, well, quick, and they're bread. I find yeasted gluten-free breads are quite finicky, but quick breads made with baking soda/powder have a much higher success rate. <div> <br /></div> <div> Lately, I have abused my family with batch after batch of muffins while I tried to perfect my muffin recipe. I started with a basic mix from Bette Hagman's book <a href="http://www.amazon.com/gp/product/0805060782?ie=UTF8&tag=osmorphis-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0805060782">The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes</a><img alt="" class=" lssmeheyphrihhcrnecv" src="http://www.assoc-amazon.com/e/ir?t=osmorphis-20&l=as2&o=1&a=0805060782" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" />, but one thing I noticed about her recipes is that she relies a lot on tapioca and cornstarch/arrowroot. I have not been able to find much information on these flours, but I doubt that these simple starches have any more nutrition that plain old white flour.<br /></div> <div> <br /></div> <div> So I have been trying to modify her recipes somewhat with healthier flours. For her muffin recipe, I use oat flour as the base, and the touch of potato flour (*flour*, not starch) is crucial for getting a good texture.<br /></div> <div> <br /></div> <div> Consider this recipe a starting point for other additions like nuts, dried fruits, or whatever. </div> <div> <br /></div> <h2> Gluten Free Muffins </h2> <div> <div id="hd1v" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_663fqpqhwg5_b" style="width: 548px; height: 461.689px;" /> </div> <br /></div> <div> <b>Makes 12 muffins</b> </div> <div> <br /></div> <h3> Ingredients </h3> <div> <br /></div> <div> <u>Dry</u> </div> <div> 1 c oat flour </div> <div> ⅓ c coconut flour<br /></div> <div> 1 T potato flour </div> <div> ½ c tapioca flour<br /></div> <div> 1 T baking powder </div> <div> ½ t salt </div> <div> ⅓ c sugar </div> <div> <br /></div> <div> <u>Wet</u> </div> <div> 3 T ground flaxseed meal </div> <div> 6 T warm water </div> <div> 4 T oil </div> <div> 1 c milk </div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> 1. Preheat oven to 375°. Grease 12 muffin tins. <div> <br /></div> <div> 2. Combine the dry ingredients in a large bowl. </div> <div> <br /></div> <div> 3. Combine the wet ingredients in a medium bowl. </div> <div> <br /></div> <div> 4. Pour the wet mixture into the dry mixture. Stir until just moistened, no more. </div> <div> <br /></div> <div> 5. Evenly fill muffin cups. </div> <div> <br /></div> <div> 6. Bake for 22-25 minutes. Insert a toothpick to make sure insides are done. </div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-70084507905979058822009-11-12T16:26:00.002-07:002009-11-12T16:26:48.453-07:00Apple Oven Pancake<div> Sometimes I get tired of plain old pancakes. The recipe presented here is a nice twist. It adds a lot of apple and more egg than usual, so it's almost like a pancake fritatta. Make this some weekend morning when you have some extra time. I usually make this for myself with normal flour, but you can easily substitute gluten-free flour. </div> <div> <br /></div> <div> One hungry person could eat this, or it could be a light breakfast for two. </div> <div> <br /></div> <h2> Apple Oven Pancake </h2> <div> <div id="h4ez" style="TEXT-ALIGN:left"> <img src="http://docs.google.com/File?id=ddkdktns_661c5h8qjd2_b" style="WIDTH:530px; HEIGHT:395.099px" /> </div> <br /></div> <h3> Ingredients </h3> <div> 2 T butter </div> <div> 2 T brown sugar </div> <div> ¼ t cinnamon </div> <div> 1 small apple, peeled and sliced thin </div> <div> 2 eggs </div> <div> ½ c flour </div> <div> ½ c milk </div> <div> ¼ t salt </div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> <div> 1. Heat oven to 400˚. Melt butter in pie plate in oven. Brush butter on side of pie plate. </div> <div> <br /></div> <div> 2. Sprinkle brown sugar and cinnamon evenly over melted butter. Arrange sliced apple over sugar. </div> <div> <br /></div> <div> 3. Beat eggs slightly in medium bowl. Add rest of the ingredients and beat until just mixed (do not overbeat). </div> <div> <br /></div> <div> 4. Pour batter over apples. </div> <div> <br /></div> <div> 5. Bake 30 minutes. Immediately loosen edge of pancake and turn upside down over serving plate. Sprinkle lightly with powdered sugar. </div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-7249967306566254232009-11-05T09:33:00.004-07:002009-11-05T09:33:55.683-07:00Dressing Up Veggies<span style="font-size:78%;">(November will be a light month for postings from Evolution Kitchen. I have entered the <a href="http://www.nanowrimo.org/" id="i62z" title="National Novel Writing Month">National Novel Writing Month</a> "contest" of writing a 50,000 word novel in a month. So, that has been keeping my fingers busy, but I'll try to squeak out a recipe here and there. Such as this one...)<br /></span><br />I didn't like vegetables much as a kid, probably because it was mostly the frozen or canned variety heated up and dumped in a serving bowl. Add a little salt and pepper, and that was basically it. <div> <br /></div> <div> Nowadays I eat fresh vegetables as much as possible. And although some vegetables can be satisfying just by themselves, most will benefit with a sauce. </div> <div> <br /></div> <div> This sauce is a intense blend of salty and tart, with a hint of sweet and the unique flavor of dark sesame oil. This sauce is wonderful warm and served on just about any vegetable, but we like it on steamed broccoli. "Drizzle" is the key word with this sauce, not "douse", "dump", or "drown" as most restaurants seem to do. </div> <div> <br /></div> <h2> Warm Soy Dressing and Broccoli </h2> <div> <div id="w25r" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_646c6zmc6hk_b" style="width: 520px; height: 438.75px;" /> </div> <br /></div> <h3> Ingredients </h3> <div> 1 - 2 lbs fresh broccoli </div> <div> <br /></div> <div> ¼ c soy sauce </div> <div> ¼ c lemon juice </div> <div> 2 T rice wine vinegar </div> <div> 2½ T rice wine, or sake </div> <div> 2 T water </div> <div> 1 T sugar </div> <div> 2 t sesame oil </div> <div> 1 garlic clove, sliced </div> <h3> Steps </h3> <div> <div> 1. Heat all the sauce ingredients in a small saucepan over medium heat. Stir to dissolve the sugar and simmer 5 minutes. Serve over steamed broccoli. </div> <div> <br /> </div> <div> <br /> </div> </div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-25392346215620232372009-10-31T15:21:00.002-06:002009-10-31T15:22:35.435-06:00Beans and RiceBeans and rice are a great combination, both nutritionally and for taste. There is a world of flavors you can have with these two ingredients. Sometimes we make slightly sweetened beans to have for breakfast. This dish, however, may not make the best early morning dish. It calls for the sultry and rich black beans, plus a tangy twist provided by balsamic vinegar. Add a little avocado to calm everything down and you end up with a dish that we eat as a meal in itself. It doesn't last long in our house.<br /><div> <br /></div> <h2> Cuban Beans and Rice </h2> <div> <div id="ptf." style="TEXT-ALIGN:left"> <img src="http://docs.google.com/File?id=ddkdktns_647f5ktp4hg_b" style="WIDTH:530px; HEIGHT:418.203px" /> </div> <br /></div> <h3> Ingredients </h3> <div> <br /></div> <div> 2 T lemon juice </div> <div> 2 T olive oil </div> <div> 1 T balsamic vinegar </div> <div> 1 t ground cumin </div> <div> 1 t salt </div> <div> ¼ t pepper </div> <div> 3 c cooked rice </div> <div> 1 15-oz can of black beans, drained and rinsed, or 1 c dried black beans cooked </div> <div> 2 medium tomatoes, cored, seeded, and chopped </div> <div> 2 T fresh parsley, chopped </div> <div> 1 firm-ripe avocado </div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> <div> 1. In a large bowl, mix lemon juice, olive oil, vinegar, cumin, salt, and pepper. Stir in the rice, beans, tomatoes, and parsley. </div> <div> <br /></div> <div> 2. Cut the avocado in half, pop out the pit, and carefully scoop out the insides. Cut into dice and gently stir into the bean and rice mixture. </div> <div> <br /></div> <div> 3. Serve chilled, room temperature, or heated up. </div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com1tag:blogger.com,1999:blog-8495855108011021516.post-84332009250554480272009-10-30T13:59:00.002-06:002009-10-30T15:19:54.403-06:00Lentil BurgersI love veggies burgers, anything to play host to yummy condiments like pickles, ketchup, and mustard. The trick of a good veggie burger is to get the right flavor and texture to make you want to eat them again. This recipe is great of flavor, and ok on texture. They are a little soft inside, but the outside gets nice and crispy on the grill. Be sure to use a soft bun; otherwise the innards will squish out when chomping down on a hard bun. <div> <br /></div> <div> In order to handle the rigors of grill cooking, these patties need to firm up in the freezer for a while, so plan your time accordingly. </div> <h2> Lentil Burgers </h2> <div> <div id="dvte" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_648hfs6xkgn_b" style="width: 530px; height: 419.859px;" /> </div> <br /></div> <h3> Ingredients </h3> <div> ½ c dried lentils </div> <div> 2 T olive oil </div> <div> 1 small onion, chopped </div> <div> 1 small red bell pepper, diced </div> <div> 4 cloves garlic, minced </div> <div> 1 15-oz can chickpeas, rinsed and drained, or 1 c dried chickpeas cooked </div> <div> ½ dried parsley, or 1 c fresh </div> <div> 2 eggs, or flax seed "eggs" </div> <div> 2 t ground cumin </div> <div> 1 t ground coriander </div> <div> 1 t salt </div> <div> ½ t ground black pepper </div> <div> 1 c oat bran </div> <div> 1 T potato flour </div> <div> 1 large carrot, grated </div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> 1. Cook lentils according to package directions. Drain.<br /><div> <br /></div> <div> 2. Heat oil in a skillet over medium heat. Saute onion and bell pepper until soft, about 7 minutes. Add the garlic and cook another minute. </div> <div> <br /></div> <div> 3. In a food processor, combine the chickpeas, parsley, eggs, cumin, coriander, salt, pepper, and the onion mixture. Blend for 2 minutes, or until very smooth. </div> <div> <br /></div> <div> 4. Dump blended mixture into a large bowl, add the carrots and lentils, and mix well. Shape into 8 patties and lay on wax paper on a large cookie sheet. Place the sheet in the freezer for at least 4 hours. </div> <div> <br /></div> <div> 5. When ready to cook, preheat grill and take patties out of the freezer. Don't defrost first, place frozen patties on the grill and cook 6-10 minutes on each side. Serve on buns or pitas. </div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-3351895019294779092009-10-26T09:09:00.002-06:002009-10-26T09:09:40.664-06:00Mushrooms in a Mustard-Wine SauceWe eat a lot of mushrooms, much to my daughter's chagrin. If you really think about it, mushrooms are gross. I've seen enough wild mushrooms in the forest to start me thinking, "Do I really eat stuff related to this?"<br /><br />But mushrooms do have nutritional value: They have a high selenium content, reported to help prevent prostate cancer, and they contain a fair amount of B-vitamins. Mushrooms also taste great if done right. So it's best to forget where mushrooms come from and what some of their uglier cousins look like.<br /><br />The nice thing about mushrooms is that can readily adapt to just about any flavor. We typically mushrooms in an oriental setting, but this recipe is somewhat different. The mushrooms are cooked in a mustard and wine sauce, which gives it a tangy but rich flavor.<br /><div> <br /></div> <h2> Mushrooms in a Mustard-Wine Sauce </h2> <div id="hu-5" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_649fwgbhc39_b" style="width: 520px; height: 330.688px;" /> </div><br /><h3> Ingredients </h3> <div> <br /></div> <div> Sauce: </div> <div> <br /></div> <div> 1 T Dijon mustard </div> <div> 2 T Worcestershire sauce </div> <div> 2 T brown sugar </div> <div> ¾ c dry red wine </div> <div> 1 T soy sauce </div> <div> ground pepper </div> <div> <br /></div> <div> Veggies: </div> <div> <br /></div> <div> 1 oz dried shiitake mushrooms </div> <div> ½ c boiling water </div> <div> 1 lb mushrooms </div> <div> 1½ T oil </div> <div> 1 onion, diced </div> <div> salt to taste </div> <div> 1 large red bell pepper, diced </div> <div> ½ block of firm tofu, cubed </div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> 1. Cover the dried shiitake mushrooms with the boiling water and set aside until they soften, about 10 minutes. Reserve the soaking liquid and cut the hard stems out. Cut the mushrooms into strips.<br /><div> <br /></div> <div> 2. Clean the fresh mushrooms and cut into halves (or quarters if they are big). </div> <div> <br /></div> <div> 3. Heat oil in a large skillet, add the onions and a pinch of salt, and saute over medium heat until translucent, about 3-4 minutes. </div> <div> <br /></div> <div> 4. Add both fresh and dried mushrooms and the peppers and cook a little bit more, stirring often, until the mushrooms begin to darken. </div> <div> <br /></div> <div> 5. Add the sauce and the soaking liquid from the shiitakes. Add the tofu and simmer slowly until the sauce has reduced and thickened, about 40 minutes. </div> <div> <br /></div> <div> 6. Serve in bowls on top of rice or noodles. </div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-33473077819182607322009-10-24T13:35:00.002-06:002009-10-24T13:35:41.383-06:00Rosemary Sweet PotatoesRecently, we published a recipe for <a href="http://evolvingpalate.blogspot.com/2009/10/roasted-spiced-sweet-potatoes.html" id="fd8t" title="Roasted Spiced Sweet Potatoes">Roasted Spiced Sweet Potatoes</a>, but here's a slightly different twist on the same theme. That recipe proves that the sweetness goes well with spiciness. This recipe will show how well that sweetness also compliments savory herbs like rosemary.<br /><div> <br /></div> <div> This is a perfect wintertime dish, mainly because it requires lengthy cooking in a hot oven. Nothing like warming up the house with the mouth-watering fragrance of roasted sweet potatoes! </div> <div> <br /></div> <h2> Rosemary Sweet Potatoes </h2> <div> <br /></div> <div> <div id="rods" style="TEXT-ALIGN:left"> <img src="http://docs.google.com/File?id=ddkdktns_62734zkx2fb_b" style="WIDTH:510px; HEIGHT:458.203px" /> </div> <br /></div> <div> <br /></div> <div> <br /></div> <h3> Ingredients </h3> <div> <br /></div> <div> 2 T unsalted butter </div> <div> 2 T olive oil </div> <div> 1 T fresh rosemary, or 2 t dried </div> <div> 3 medium sweet potatoes, peeled </div> <div> 1 t salt </div> <div> ¼ t black pepper<br /></div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> <div> 1. Preheat the oven to 450º. Melt the butter with the olive oil in a small skillet, then add the rosemary. Set aside. </div> <div> <br /></div> <div> 2. Cut the sweet potatoes lengthwise in ½-inch thick wedges and place in a large bowl. Season with salt and pepper, and drizzle on the butter mixture. Toss gently. </div> <div> <br /></div> <div> 3. Arrange wedges in a single layer on a baking sheet. Bake in the upper part of the over for 10 minutes. Turn over and continue baking another 10 minutes or until the potatoes are slightly browned. Serve hot. </div> <div> <br /></div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-44930379035221779052009-10-23T08:38:00.002-06:002009-10-23T08:39:02.101-06:00Radishes - Underperformer in the KitchenThe Western diet doesn't quite know what to do with radishes. Mostly you see them sliced raw in salads. But did you know they can be in a cooked dish with good effect? Although they have that unique "heat", they blend well with other flavors quite well. This dish combines the lowly radish, sugar snap peas, and edamame (young, green soybeans) with a buttery lemon sauce. It's light and refreshing.<br /><div> <br /></div> <h2> Peas, Beans, and Radishes with Lemon Butter </h2> <div> <br /></div> <div> <div id="dtf8" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_625gvptswf8_b" style="width: 520px; height: 458.25px;" /> </div> <div id="po5n" style="text-align: left;"> <br /> </div> <h3> Ingredients </h3> <div id="sazs" style="text-align: left;"> <br /> </div> <div id="dmv4" style="text-align: left;"> 1 lb sugar snap peas, trimmed </div> <div id="db96" style="text-align: left;"> 1 c shelled frozen edamame </div> <div id="df:t" style="text-align: left;"> 1 T olive oil </div> <div id="gmfa" style="text-align: left;"> 2 T shallots, minced </div> <div id="lql-" style="text-align: left;"> 1 bunch radishes, trimmed and thinly sliced </div> <div id="v3n3" style="text-align: left;"> 2 t lemon zest </div> <div id="idm-" style="text-align: left;"> 1 T unsalted butter </div> <div id="nu.f" style="text-align: left;"> salt and pepper to taste </div> <div id="p.48" style="text-align: left;"> <br /> </div> <h3> Steps </h3> <div id="ilka" style="text-align: left;"> <br /> </div> <div id="t8tb" style="text-align: left;"> 1. Cook peas and edamame in boiling salted water for 5 minutes. Drain and rinse in cold water. </div> <div id="syup" style="text-align: left;"> <br /> </div> <div id="y2y_" style="text-align: left;"> 2. Heat oil in a large skillet over medium heat. Add shallots and saute for 2-3 minutes. Add radishes and continue cooking until just tender, another 2-3 minutes. </div> <div id="b-4:" style="text-align: left;"> <br /> </div> <div id="zo65" style="text-align: left;"> 3. Add peas and edamame, and saute until hot. Add zest and butter. Season with salt and pepper. Cook while stirring until butter is melted. </div> <div id="aome" style="text-align: left;"> <br /> </div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-69780755041274092062009-10-19T08:32:00.002-06:002009-10-19T08:33:23.153-06:00Cauliflower-Potato CurryNothing livens up boring cauliflower and potatoes like a flavorful curry sauce. This dish is best made in a pressure cooker, which quickly breaks the potato and cauliflower down. But it can be cooked in a large pot or dutch oven; just increase the cooking time. <div> <br /></div> <h2> Cauliflower-Potato Curry </h2> <div> <br /></div> <div> <div id="oyj8" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_629v3hg3wcb_b" style="width: 520px; height: 406.25px;" /> </div> <div id="tru8" style="text-align: left;"> <br /> </div> <h3> Ingredients </h3> <div id="axq0" style="text-align: left;"> <br /> </div> <div id="h_4i" style="text-align: left;"> 1 large head of cauliflower </div> <div id="fyd7" style="text-align: left;"> 2 t oil </div> <div id="nw89" style="text-align: left;"> 2 t whole cumin seeds </div> <div id="ejrl" style="text-align: left;"> 1½ c coconut milk </div> <div id="tdiy" style="text-align: left;"> 2 T ketchup </div> <div id="ty4u" style="text-align: left;"> 1 t ground coriander </div> <div id="esxd" style="text-align: left;"> 2 T curry </div> <div id="y5lb" style="text-align: left;"> ¼ t ground cinnamon<br /> </div> <div id="kd9g" style="text-align: left;"> ¾ t salt<br /> </div> <div id="fjvd" style="text-align: left;"> pinch of cayenne </div> <div id="n.ze" style="text-align: left;"> 1½ lbs thin-skin potatoes, like Yukon Gold </div> <div id="am_j" style="text-align: left;"> 1 small red bell pepper, diced </div> <div id="qsa3" style="text-align: left;"> <br /> </div> <h3> Steps </h3> <div id="dyr6" style="text-align: left;"> <br /> </div> </div> 1. Cut the cauliflower into florets no larger than 2 inches wide.<br /><div> <br /></div> <div> 2. Heat oil in a pressure cooker. Sizzle the cumin seeds until they begin to pop, about 5-10 seconds. Carefully add the coconut milk and ketchup. While stirring, sprinkle in the curry powder, coriander, cinnamon, salt, and cayenne. </div> <div> <br /></div> <div> 3. Bring to a boil. Set the potatoes and red bell pepper down into the liquid, then place the cauliflower on top. </div> <div> <br /></div> <div> 4. Lock the lid in place and bring to high pressure. Maintain pressure for 3-6 minutes. Do a quick release of pressure. </div> <div> <br /></div> <div> 5. Carefully open and stir the contents so that the cauliflower breaks up and incorporates into the sauce. Garnish with parsley or cilantro. </div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-3764540033348701902009-10-17T09:57:00.002-06:002009-10-17T09:58:45.246-06:00Pucker Up With Pomegranate Molasses<div> Today's exotic ingredient is pomegranate molasses. This is a popular ingredient in the Middle East and it highlights several well-known dishes, such as <i>fesenjan</i> and <i>muhammarah</i>. It is an intensely flavored reduction of pomegranate juice. I don't like to eat pomegranate fruit because of all those dang seeds, but the juice and molasses are delicious: tart and tangy, with a hint of sweetness. </div> <div> <br /></div> <div> The following dish is really about the sauce. At the core of it is pomegranate molasses, mellowed slightly with nuts. We purchase our molasses at the local Middle Eastern grocery, but you can also get it from Amazon: <a href="http://www.amazon.com/gp/product/B001TZMCD8?ie=UTF8&tag=osmorphis-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B001TZMCD8">Pomegranate Molasses - 14 oz</a>.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=osmorphis-20&l=as2&o=1&a=B001TZMCD8" style="BORDER:none !important; MARGIN:0px !important" width="1" /> </div> <div> <br /></div> <div> Since my daughter is allergic to walnuts, I used pecans instead. It still tasted great, so feel free to experiment with the nuts. </div> <div> <br /></div> <div> This sauce could go over roasted vegetables, or perhaps even over a pasta. In this recipe, I pair it with bland stir-fried tofu pieces. </div><br /><h2> Tofu with Pomegranate-Walnut Sauce </h2> <div> <br /></div> <div> <div id="dtw6" style="TEXT-ALIGN:left"> <img src="http://docs.google.com/File?id=ddkdktns_623f4jnsthd_b" style="WIDTH:520px; HEIGHT:391.625px" /> </div> <br /></div> <h3> Ingredients </h3> <div> <br /></div> <div> 2 T olive oil </div> <div> 1 package firm tofu, drained and pressed in a towel </div> <div> ½ T olive oil<br /></div> <div> 1 small onion, diced </div> <div> 1 garlic clove, minced </div> <div> ½ c walnuts or pecans, finely chopped </div> <div> 1/8 t cinanamon </div> <div> ½ c water </div> <div> 2 t honey </div> <div> ¼ t salt<br /></div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> 1. Make the tofu: cut tofu block into 5 or 6 thick slabs. Pan fry this in the 2 T olive oil. <div> <br /></div> <div> 2. Make the sauce: Heat the ½ T olive oil in a small skillet. When hot, saute onion and garlic until soft and transparent. Remove from heat. </div> <div> <br /></div> <div> 3. Place nuts, cinnamon, and cooked onions into a blender. Pulse briefly, then add the remaining ingredients and blend for two minutes. Add water to get mixture to desired consistency (it should be thinner than mayonnaise. </div> <div> <br /></div> <div> 4. Serve sauce over tofu, and optionally over rice. </div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-47404058538551184162009-10-15T08:26:00.002-06:002009-10-15T08:26:45.090-06:00Zen StewWhen the cold weather comes, the amount of soup that flows through the Evolution Kitchen can be enormous. As the first snow hits us here in the high plains, I wanted a hearty soup that soothes the stomach and the soul. This simple Asian-influenced soup fit the bill. <div> <br /></div> <h2> Zen Stew </h2> <div> <br /></div> <div> <div id="ulua" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_621cftngtg4_b" style="width: 520px; height: 418.438px;" /> </div> <br /></div> <h3> Ingredients </h3> <div> <br /></div> <div> 2 oz of dried or fresh shiitake mushrooms </div> <div> 1 c water </div> <div> 1 c vegetable broth </div> <div> ½ c red onion, chopped<br /></div> <div> 1 medium carrot, thinly sliced </div> <div> 1 c brown rice, cooked </div> <div> 4 oz tofu, sliced into ½-inch cubes </div> <div> 1 scallion, thinly sliced </div> <div> 3 bunches of spinach, trimmed and coarsely chopped </div> <div> 1/3 c miso paste </div> <div> ½ c warm water </div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> <div> 1. If using dried mushrooms, soak them in boiling water for 30 minutes. For both dried and fresh, remove hard stems and slice the caps in thin strips. </div> <div> <br /></div> <div> 2. In a large saucepan, heat 1 cup of water and broth, and the mushrooms, onion, carrot, cooked rice, and tofu. Bring to a low boil and cook for 5 minutes. Remove the pan from heat, add the scallion and stir in the spinach. Cover the saucepan for a few minutes until the spinach wilts. </div><br /><div> 3. Mix the miso with the ½ cup of warm water and stir until all lumps are gone. Stir this into the soup. Serve hot. </div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-3689817849889387212009-10-14T13:09:00.002-06:002009-10-14T13:10:16.800-06:00Spicy "Beef" NoodlesThis recipe began life without the quotes around the word Beef, but I have since adapted it to a vegetarian version. You can use most any kind of meat substitute, such as tofu, tempeh, seiten, or just leave it out altogether. In this rendition, I used those Smart Strips, fake chicken pieces that are quite tasty and versatile in many recipes. <div> <br /></div> <div> I also used a gluten-free fusilli pasta. These pastas have come a long way from when they first came out. I can hardly tell the difference sometimes, and the rice flour-based pasta we get from OrgraN and Tinkyada are wonderful. </div> <div> <br /></div> <div> But the star of this dish is the chili oil. A good chili oil will go a long way to improving any dish. Chili oil readily available in most Asian markets or any well-stocked super market; just go to the international aisle. The one we get I cannot read because it is in Chinese, but it has a picture of a grumpy looking Oriental woman. I encourage all to stock their fridge with some chili oil. You can jazz up most anything with a little dab of this tasty fire: rice, tofu, vegetables, even meat.<br /></div> <div> <br /></div> <h2> Spicy "Beef" Noodles </h2><br /><div> <div id="dsos" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_606cz34bncw_b" style="width: 520px; height: 438.669px;" /> </div> <br /></div> <h3> Ingredients </h3> <div> <br /></div> <div> ½ lb fusilli pasta </div> <div> 3 T olive oil, separate </div> <div> 1 package Smart Strips </div> <div> 1 onion, halved lengthwise and cut into thin wedges </div> <div> 3 c broccoli florets </div> <div> 3 T soy sauce </div> <div> 1 T chili oil </div> <div> ground pepper </div> <div> 3 medium tomatoes, cut into 1-inch wedges </div> <div> <br /></div> <div> Steps </div> <div> <br /></div> <div> 1. Cook the pasta according to the directions until <i>just</i> tender (not much more, as it will cook more later). </div> <div> <br /></div> <div> 2. Meanwhile, heat 2 T oil in a large skillet and brown the chicken strips, about 5 minutes. Remove strips to a plate, add the remaining 1 T of oil and heat. When hot, add the onions and cook until it just turns brown, about 4 minutes. </div> <div> <br /></div> <div> 3. Add the broccoli and cook until it is bright green, about 2 minutes. Add soy sauce, chili oil, and pepper. Cook, stirring frequently, about 3 more minutes. </div> <div> <br /></div> <div> 4. Add reserved chicken strips and tomatoes. Stir well and heat about another minute to heat through. Serve hot with a sprinkling of parsley or cilantro. </div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-71890331710794389532009-10-13T11:51:00.002-06:002009-10-13T11:51:45.503-06:00Garlic Lemon PotatoesWe're not huge consumers of potatoes, but every once in a while, I stumble across a potato recipe that is darn good. This one originally came from a recipe card from Whole Foods. I modified it slightly to cut back on the oil and salt. <div> <br /></div> <div> This calls for jalapeño slices. Some people like to leave the seeds in, but I prefer to have more flavor than heat, so I carefully remove the seeds and ribs after slicing. Also, if you like strong garlic flavor, put them in raw, but I prefer to saute my garlic slightly before adding. <h2> Garlic Lemon Potatoes </h2> <div> <br /> </div> <div> <div id="gqp5" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_608327cwqf4_b" style="width: 520px; height: 338.259px;" /> </div> <br /> </div> <h3> Ingredients </h3> <div> <br /> </div> <div> 2 T oil </div> <div> 4 medium Yukon Gold potatoes (2 lbs) cut lengthwise into 8 wedges each </div> <div> 1 jalapeño, cut into ¼-inch slices </div> <div> 2 garlic cloves, minced </div> <div> 1 T olive oil </div> <div> 2 T lemon juice </div> <div> 1 t dried lemon peel </div> <div> 1 T dried oregano </div> <div> 1 t salt </div> <div> ground black pepper </div> <div> parsley </div> <div> <br /> </div> <h3> Steps </h3> <div> <br /> </div> 1. Heat 2 T oil in a heavy-bottomed skillet large enough to hold all potatoes in a single layer. Over medium-high heat, add potatoes and cook until golden brown, about 6 minutes. Flip over and brown the other side, about 5 more minutes.<br /> <div> <br /> </div> <div> 2. Reduce heat to medium-low, add jalapeño, cover, and cook until potatoes are tender, about 5 minutes. </div> <div> <br /> </div> <div> 3. While potatoes cook, combine garlic, olive oil, lemon juice, lemon peel, and oregano in a small bowl. When the potatoes are tender, add the garlic lemon dressing, salt, and pepper. Combine carefully and cook another minute uncovered. </div> <div> <br /> </div> <div> 4. Garnish with some parsley and serve immediately. </div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-3243636929596034212009-10-12T08:45:00.002-06:002009-10-12T08:46:36.925-06:00Cabbage and Curried TofuThis is vegetarian comfort food: cabbage and tofu. Neither of which has much flavor on its own, but the Indian-influenced spices liven this up to make a tasty, simple, and healthy dish.<br /><br /><h2> Cabbage and Curried Tofu<br /></h2> <div id="w845" style="text-align: left;"> <img src="http://docs.google.com/File?id=ddkdktns_604d9z3hzhs_b" style="width: 520px; height: 387.578px;" /> </div><br /><h3> Ingredients<br /></h3> <div> 1 T olive oil </div> ½ green or red cabbage head, shredded <div> ½ c frozen peas<br /> 2 medium onions chopped<br /> 1 block of firm tofu, crumbled<br /> ½ t turmeric<br /> 1 t chilli powder<br /> ½ t garam masala<br /> ½ t salt<br /> black pepper<br /> 1 poblano, chopped (optional)<br /> parsley<br /> <br /> <h3> Steps<br /> </h3> 1. Heat oil and fry onions until soft. Add tofu, tumeric & chilli powder, garam masala, green chillies, salt, parsley and fry for 6-8 minutes.<br /> <br /> 2. Add cabbage and peas, cover slightly, and cook until cabbage is wilted, about 10 minutes.<br /> <br /> <br /> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com0tag:blogger.com,1999:blog-8495855108011021516.post-70606089828459923782009-10-10T10:22:00.002-06:002009-10-10T10:23:30.956-06:00Moroccan Shish Kabob<div> We will finish up our foray into Moroccan cuisine with a vegetarian shish kabob. Almost everyone has heard of shish kabobs. This is a common street food in Morocco, and I bet the aroma of the grilled meat and spices wafting about the streets is wonderful. But I wanted to try a vegetarian version, and I think I'm pretty close. </div> <div> <br /></div> <div> This recipe makes use of those lovely soya wadi chunks which I introduced in <a href="http://evolvingpalate.blogspot.com/2009/04/soya-wadi.html" id="byah" title="this article">this article</a>. Because the wadi is a bit small, I thought it would be futile to thread them on skewers, so I fried them in a skillet. The result was pretty darn good. I served these over rice, but they can also be tucked into a pita, or you can stick toothpicks in them and treat them like an appetizer. </div> <div> <br /></div> <div> <br /></div> <h2> Wadi Shish Kabobs </h2> <div> <div id="vq9p" style="TEXT-ALIGN:left"> <img src="http://docs.google.com/File?id=ddkdktns_603cpc5khgx_b" style="WIDTH:520px; HEIGHT:303.702px" /> </div> <br /></div> <h3> Ingredients </h3> <div> 1 small onion, grated </div> <div> ½ t salt<br /></div> <div> 1 c soya wadi </div> <div> 1 c beef broth </div> <div> juice of 1 lemon </div> <div> 2 t ground cumin </div> <div> 2 t paprika </div> <div> 2 T dried parsley </div> <div> black pepper </div> <div> <br /></div> <div> 2 T olive oil </div> <div> <br /></div> <h3> Steps </h3> <div> <br /></div> <div> 1. Place all the ingredients except olive oil into a pressure cooker, lock the lid in place, and bring to high pressure. Maintain high pressure for 10 minutes. Release pressure naturally. </div> <div> <br /></div> <div> 2. Heat the olive oil in a skillet. When hot, transfer the contents of the pressure cooker and cook until the wadi starts to brown. Serve over rice or on flatbreads. </div> <div> <br /></div> <div> <br /></div>JEShttp://www.blogger.com/profile/05678402081101110580noreply@blogger.com1