Thursday, August 21, 2014
Wednesday, August 13, 2014
8 oz. quinoa & brown rice noodles, cooked
2 T olive oil
2 portobello mushrooms, diced
2 cloves garlic, smashed
1/4 cup white wine
1 zucchini chopped
1/2 t. red pepper flakes
1 can white beans, rinsed (see here for cooking instructions for dried beans)
1/4 cup olives
4 T fresh sage, shredded
salt & pepper to taste
1 T truffle oil
1. Sauté the mushrooms and garlic in the olive oil over medium heat for 5 minutes.
2. Add the wine and cook until almost dry.
3. Add the zucchini and red pepper flakes and continue to cook until the zucchini is tender.
4. Add the beans, olives, sage, and seasoning and cook until warm.
5. Toss with the noodles and drizzle with the truffle oil just prior to serving.
Monday, July 15, 2013
With a few minor adjustments, I was able to create the above nutritional label. All I had to do was enter the amounts of the ingredients below:
I like this calculator because it's fast and easy. I didn't have to pull up ingredients through a database like some of the other nutritional calculators out there. Want to analyze your own recipes? Click here to go to the website.
Thursday, June 6, 2013
Seitan a.k.a. wheat gluten, is made by soaking wheat flour in water and rinsing the starchy portion of the wheat away while isolating the gluten. Gluten is the main protein of wheat. Seitan's origins are traced back to China, and it's frequently used in food prepared for Buddhist. Here is the recipe courtesy of the Wellness Chef, and my vegetarian cuisine instructor Eric Stein:
1 cup wheat gluten flour
2 cups water
1 tsp Cumin
Salt & Pepper tt
Mix together the wheat gluten and water. This can be done by hand with a thin wooden spoon, or in a Kitchenaid stand mixer with the dough hook attachment. Continue to mix until the dough forms a mass. Then at this point add the spices (the sky is the limit!) This is what it will look like:
Take the dough and wrap it tightly in plastic or foil, and place it into a steamer:
Cover and steam for at least 1 hour. The color will vary depending on what type of spices are incorporated.
Once cool, slice thinly.
Than saute until golden brown.
Cut into fajita shaped strips and add your favorite toppings like peppers and onions for a delicious, protein filled vegan or vegetarian dish that even meat eaters will enjoy.
Sunday, May 26, 2013
Sunday, May 19, 2013
Wisconsin you've come a long way baby. I just tried these two cheeses that I purchased from the Green City Market last Saturday. Brunkow Cheese of Wisconsin produces Avondale Truckle and Little Darling under the Lafayette Creamery Label. According to the GC website, this year’s artisanal cheeses are made with milk from a single herd of 100% grass-fed Jordandal Farm's Jersey cows.
Happy Cows + Artisanal Cheesemakers = Deliciousness!
Sunday, May 5, 2013
|Chef Dana Cox-Lipe|
|Carrot & Potato Spinach|
I'm thinking about getting crafty and maybe using the potato spinach puree to make some gnocchi's. I'll post the recipe once I get it down!
It was so nice to see everyone yesterday at the season opening of the outdoor Green City Farmer's Market. Even the puppies were happy to see each other!
Tuesday, April 30, 2013
Jim Lahey from Sullivan Street Bakery in NYC first came on the scene with this recipe about 5 or 6 years ago. I found out about it last month, apparently I am SO not in the know. I've been playing around with his original recipe and have crafted my own personal favorite loaf. Once I got this down I stopped buying bread and baby... I'm not lookin' back!
The recipe below is for modified white bread. That being said, using 1/2 whole wheat flour and 1/2 white is very delicious as well, not to mention better for you. AND, I found some stunning, coarsely ground flour at my local farmer's market from Breslin Farms.
2 cups of white bread flour
1 cup of whole wheat flour
1/4 tsp dry yeast
1 1/2 tsp salt
1 1/2 cups water
Mix the dry ingredients together (yes this includes the yeast). Add the water and mix just until combined. Hold the dough in a bowl, cover with plastic wrap and leave it out on your counter overnight for at least 16 hours.
Than line a bowl or proofing basket with cloth and dust heavily with coarsely ground flour, wheat bran, sesame seeds, hemp seeds or any other potential crust enhancer. Put the dough in the bowl, dust the exposed side with more of the crust enhancer, and cover with cloth. Let this sit on the counter for 2 hours.
When there is only 45 minutes left on your resting dough, preheat the oven to 450. Place a heavy set pot with a lid (cast iron is preferred but not necessary) in the oven for at least 30 minutes and let it get scalding hot.
Now this is the hardest part. Quickly remove the hot pot and lid from the oven, swiftly flip the dough into the pot, cover and put back in the oven for 30 minutes (covered!). The moisture from inside of the bread steams the outside to create a grade A crunchy crust. After 30 minutes remove the lid and continue cooking for 15 minutes to brown. Remove bread immediately from the pot and set on a rack to cool.
The house will smell like heaven. Enjoy.