Sunday, April 15, 2018
Monday, December 04, 2017
Wednesday, November 22, 2017
This is sort of Italian and sort of Cajun, dramatically simplified from a recipe I got online. Didn't know if I could find blackeyed peas in Ottawa, but Bulk Barn has 'em.
1 medium onion
4 cups greens, preferably swiss chard, chopped
2 cups carrots, peeled & diced, steamed or boiled until soft
1 medium sweet potato, peeled & diced, steamed or boiled until soft
2 cups blackeyed peas, cooked
2 cloves garlic
1/2 tsp salt
~ 1 tbsp olive oil
~ 3 tbs Alessi fig vinegar, or other fine vinegar
~ 1/2 tsp dried sage
~ 1 1/2 tsp Italian herb blend or mix basil, thyme & rosemary
~ 1/2 tsp cumin
~ 1/2 tsp coriander
~ 1/4 tsp cayenne
Sautee onion slowly with salt at medium heat in as little oil as you can. When it's starting to be translucent, add chopped chard and garlic, pressed or finely chopped. Continue to cook at moderate heat until yummy. Add backeyed peas carrots and sweet potato, and heat through. Add herbs, spices, vinegar to taste, amounts suggested above. Add about 1 1/2 cups water and simmer 15 minutes to blend flavours.
Original recipe called for maple syrup, but I found sweetener excessive & left it out; carrots & sweet potatoes are sweet enough.
Serve over polenta or grits. <-- IMPORTANT
Monday, August 14, 2017
Pork al pastor is a richly flavored pork stew. I am sure mexican shepherds didn't have much pineapple, but in my experience in Texas, it is always served with pineapple.
In this recipe, I mixed the pineapple in, and added miso and smoked paprika to move the recipe into a meaty direction.
Warning, steps 1, 2, 3 and 4 are time consuming. I offer workarounds for steps 1 and 2, and you can cut corners on 3, but step 4 is, well, the whole idea really. But actually, if you do it right, you can work on all four of these steps at the same time. I found myself very busy for about an hour with this recipe, but the first time you do it, it may take longer!
1 lb extra firm tofu diced in 1/2" cubes or similar
1 medium to large onion
1 large bell pepper or 2 small
optional: 1 zucchini, halved the long way & sliced thin
3 dried guajillo chiles or 2 extra tbsp ancho chile powder
2 tsp canola oil
1 tbsp ancho chile powder
1 cup fresh orange juice
1 tbsp cider vinegar or rice vinegar
2 tbsp miso (I used barley miso)
1 tsp smoked paprika
1 tsp oregano (pref Mexican oregano)
1 tbsp Better Than Bouillon Mock chicken, or a vegan mock chicken bouillon cube
6 cloves garlic
2 tbsp achiote paste (available at Mexican groceries)
1 tsp soy sauce or vegan worcestershire or similar
WHAT TO DO
1) Prepare the dried chiles if using:
pan roast on high heat for about 1 minute per side until color changes, but not burned
soak in hot water at least 20 minutes
2) Roast the fresh peppers (if roasting, else see 3 below):
broil on high for 8 minutes, top up if you can balance them
rotate, repeat for 8 minutes 2 or 3 more times until skin blisters everywhere
place in large bowl, cover, let cool
3) sautee onions
heat 1 tsp oil on medium high
chop onions fairly fine
drop an onion bit in oil when it is hot, should sizzle but not splatter
add 1 tbsp ancho chile powder
stir until red color is evenly distribute
turn heat to medium low, occasionally
add peppers chopped if not roasted
peel and press the garlic and add to the onions
if you roasted the peppers, when cool enough to handle, peel, seed & chop and add
if using zucchini add thin sliced zucchini
slow cook until vegs are soft and a bit sweet
4) grill pineapple
Take a half pineapple, cut off the rind. Quarter through the core. Remove core.
Pull out remaining bits of fiber with a potato peeler or a grapefruit spoon.
If you have a grill, slice the pineapple into thin slices and grill a few minutes on a side.
If you are pan-grilling, lightly oil a wok, chop pineapple fine
stir-fry on high heat
Cook until lightly browned in some spots.
5) make sauce
in blender, add orange juice, vinegar, miso, achiote, bouillion, spices, and chile powder if using
if using dried chiles, rinse, tear open, discard seeds & step, & tear into a few pieces, add to blender
then puree on high setting about 1 minute. run sauce through fine sieve to catch the dry bits
6) remove pineapples from wok
add 1/4 c water & heat pan to deglaze
when water is boiled off & a little syrup remains, add 1 tsp canola oil
add tofu, 1 tbsp ancho chile powder, soy sauce & cook on high heat until heated through.
add all other ingredients & cook sauce down a bit until it thickens
Ideally serve on warmed corn tortillas with chopped red onion & fresh cilantro, but also nice on a toothy whole grain rice.
Tuesday, June 20, 2017
2 yellow onions
8 roasted, peeled, seeded anaheim peppers
2 dried guajillo peppers
6 cloves garlic
ancho chili powder to taste
smoked paprika to taste
salt & pepper to taste
pan roast guajillos & soak in hot water 20 minutes
then remove seeds & stems, & scrape pulp from interiors
chop remaining vegetables & sautee
GREEN SAUCE BASE
1 1/2 cups cashews
soak cashews at least 1 hour, drain
peel, wash tomatillos, boil until soft about 10 minutes, drain
put all in blender & puree
1 lb mushrooms
1 tbsp soy sauce
stir fry mushrooms until starting to soften
add soy sauce, sautee a little longer
combine about 1 c mexi-vegs, 1 c sauce base, all mushrooms, adding fresh thyme
heat the whole thing up
Friday, March 24, 2017
Can of Corn - drained & pureed
some roast garlic
some raw cashew butter
some nutritional yeast
a bit veggie Better Than Bouillon
lots of fresh black pepper
Shred & steam fresh veggies but leave some tooth
microwave creamed corn
stir together, over medium heat
add flavoring ingredients until it tastes good
This idea is vaguely Irish, as if I knew anything about that, inspired by a cauliflower colcannon at Whole Foods around St Patty's day.
I suppose you could add some boiled potato if you were inclined toward authenticity, but it does not start with the letter "C".
The main idea is that the creamed corn substitutes nicely for the traditional dairy cream.