Friday, April 22, 2011
Thursday, March 24, 2011
Epic Sheppherd's Pie
Holy shit, another blog post. No, I'm not dead. Yes, I'm apathetic in maintaining this blog, still surprised anyone reads it. Well motivation has hit me like a Louisville to the face ever since I got my newest cookbook (a recommendation from my kitchen schooled bro) Culinary Artistry.
So now that my living situation involves feeding ravenous boys on the shoestringiest of budgets, I decided it was time to call out the old timey favorite of Shepperd's Pie. Simple ingredients that are usually on hand, and sometime nice to have leftovers of that will eventually get eaten or frozen for another lazy day.
What you will need:
Beans- black, pinto, azuki, white
TVP or red lentils
cooked red quinoa (1pt quinoa 2pts h2o)
kale
onion
wheat free tamari or soy sauce
frozen veggies- carrots, corns, peas, anything you like
red potatos
daiya or chreese vegan cheese.. or both
olive oil, Earth Balance
garlic
hickory smoke seasoning
almonds
Vegemite (optional)
salt/pepper
+Depending on how epic you want your pie to be, you can make the beans accordingly, or just make a bunch to freeze some later, which is much easier than guestimating. Cook off the beans, adding a little hickory smoke seasoning to the water as well as a bit of tamari.
+In a lidded container, mix 1pt tamari with 3pts water and several hickory smoke squirts, deposit almonds for soakage. These will be chopped up for sprinkling on top later.
+Dice onion, sautee in olive oil over medium heat til caramelized, add chopped kale and add a little tamari and about 1T of water, or just enough to help steam the kale. Cover until kale turns bright green.
+Meanwhile, bring a large pot of cold water and diced red potatoes to a boil, remember if its non-stick add salt after it has come to a boil as not to pit the pot. Let simmer until potatoes are tender.
+To this large sautee pan, add TVP/lentils, cooked beans, quinoa. Season with s & p, Vegemite, then transfer to a large casserole dish, packing down evenly.
+Layer thawed veggies over the bean mixture, season with a little s & p.
+For my pie, I mixed the Chreese up, and then added Daiya mozz. Make your own epic cheese(less) sauwce, just make it dank. Add this to your mostly drained potatoes when they're done. Mash everything together, use a hand mixer if you've got one, or just a whisk. You can break off onto a number of flavour profiles from here. Cheesy dill potatoes, cheesy chipotle potatoes, throw some tomato paste in there and herbes de provence if you're really feelin frisky.
+Layer these whippy potatoes over the veggies, smoothing them out so that all corners are covered. Then sprinkle the chopped marinated almonds. Put your pie in a preheated 350 degree oven for 20-25 minutes, let that shit cooool doooown before you try to eat it though, or you'll burn your tastebuds off... not that that's happened before...
Good luck with your pie!! Happy eating!
Saturday, June 5, 2010
When Things Fall Apart...
...you will always have rice.
I've had no money for produce, or any groceries for that matter, so this past week rice and beans and the other jars of grains and legumes in my kitchen has been the staple for lunches.
The first thing you need, is a cast iron skillet. This is my best friend, you can cook anything in it, and is great for rices that take longer because the skillet give an even heat it wont scorch the rice on the bottom. If you don't have this, any pot or pan will do, but people back in the depression used this constantly. Grandmas know best!
Here's how I made a Mexi-fusion rice dish. Try to use brown or wild rices, they have lots of protein! You can really use whatever veggies you have in the pantry or freezer. For this, I had a can of tomatoes, picked up a small can of mushrooms, and had some spinach and corn in the freezer.
Brown your rice in the skillet with a little bit of oil or Earth Balance. Once toasted, add the proportionate amount of water mixed with some vegan boullion and achiote (sazon goya), but hold off a little if you will be adding a juicy can of tomates with the water. Bring to a boil, then cover and simmer about 45 min til tender.
Remove lid and add your veggies, add more water if its getting scorchy on the bottom, and put the lid back on for a few minutes to head up your veggies. Adjust seasonings to taste, and enjoy! This could be a side dish, throw it in some tortillas with refried beans to make tacos, or eat it as a main dish. Rice can be easy! Just pls don't use minute rice... its an abomination!!
<3
Friday, May 28, 2010
The Dark Lord's Protein
Say it with me before we even get started here- "say-tahn". Seitan. Pronunciation is a pet peeve of mine, but lets get to the point...
Seitan, to omnivores, is probably the most accepted protein. I have to admit, when I first tried it it scared the bejeezus out of me because it was so much like a dead thing. Done right, it can be a delicious and filling addition to meals, done wrong... lets not even think about that!
Developed for Buddhists following a strict vegetarian diet, Seitan is made from the protein in wheat. I've seen some recipes that call for using whole wheat flour, making the dough, and then a long process of rinsing and kneading, but I've found just using vital wheat gluten speeds up the process. Its helpful to make a batch ahead of time, freeze part of it, and just use as needed, since its a bit of a sticky project to make.
So. what you will need for a small batch:
DOUGH
1c vital wheat gluten
1/4-1/2c nutritional yeast (not baking kind!)
3/4c ice cold water or veg broth
2T vegan Worcestershire
1/4c tamari (or soy sauce of your choice)
Optional additions-
+fennel seeds, rosemary and thyme for a sausagey seitan
+cut back on the tamari, add salt and kelp powder for ocean seitan
+a few teaspoons of liquid smoke and granulated garlic, maybe some maple syrup too
+orange extract if you plan on doing orange glaze
+ketchup or tomato paste or sauce
BROTH
This is a rough estimate...
8c COLD water
1/2c tamari
1/4c broth powder
or
dried vegetable flakies
In a good sized mixing bowl, combine the gluten and nutritional yeast. If using dry spices, add those now too so they're distributed nice and evenly. Now here is where you can eff up the whole shebang. In a measuring cup, or something that pours nicely, mix your wet ingredients (water or broth, Worcestershire, tamari), and make a little well in the middle of your seitan, as if you were going to make pasta. Bit by bit, fold the liquid into the dry. It is important to be delicate and mindful in this step because if you whisk, or use a metal spoon or fork, it will break the gluten strands. You want a smooth looking brownish dough when you're finished. Don't worry if you didn't use all of the liquid, sometimes there is some leftover.
Take your dough and let it sit a few minutes, then roll it into a loaf shape. Cut it into pieces, in sizes no bigger than a fist. Lay the dough pieces in a large pot with all of the COLD broth ingredients already mixed in it. Cover with a lid and turn the flame on to in between low and medium to slowly bring to a boil. If you put the dough in hot water the surface of the dough will fritter and possibly fall apart, so you want it to be a gradual rise in temperature to heat everything evenly.
Once your pot is boiling, reduce heat to a simmer. The Seitan should be good to remove from the broth once it feels "medium-well" (sorry for the meat comparison). You can then lift it out with a slotted spoon or whatever's available, and let it rest again in a strainer or on a cutting board.
What you do with the seitan now is entirely up to your preference. I've heard of dipping pieces in cornstarch or ener-g-egg replacer, frying, and then slathering in a sauce. My lady used to fry up strips on a cast-iron top in minced garlic and coconut oil, and THAT was how I fell in love with seitan. If you're going to fry it, in all honesty, go for cast iron. Try out some different oils for effect too! Like a little canola with sesame oil, or coconut oil, or Earth Balance.
We brought this for our benefit picnic with my lady's homemade BBQ for it to bath in and there were so many surprised reactions! Only bummer with this treat is that it is kryptonite to the gluten-intolerant :( Sorry mom! Guess that means I must quest for the gluten free... gluten...
Until next time, keep cookin!
<3
Seitan, to omnivores, is probably the most accepted protein. I have to admit, when I first tried it it scared the bejeezus out of me because it was so much like a dead thing. Done right, it can be a delicious and filling addition to meals, done wrong... lets not even think about that!
Developed for Buddhists following a strict vegetarian diet, Seitan is made from the protein in wheat. I've seen some recipes that call for using whole wheat flour, making the dough, and then a long process of rinsing and kneading, but I've found just using vital wheat gluten speeds up the process. Its helpful to make a batch ahead of time, freeze part of it, and just use as needed, since its a bit of a sticky project to make.
So. what you will need for a small batch:
DOUGH
1c vital wheat gluten
1/4-1/2c nutritional yeast (not baking kind!)
3/4c ice cold water or veg broth
2T vegan Worcestershire
1/4c tamari (or soy sauce of your choice)
Optional additions-
+fennel seeds, rosemary and thyme for a sausagey seitan
+cut back on the tamari, add salt and kelp powder for ocean seitan
+a few teaspoons of liquid smoke and granulated garlic, maybe some maple syrup too
+orange extract if you plan on doing orange glaze
+ketchup or tomato paste or sauce
BROTH
This is a rough estimate...
8c COLD water
1/2c tamari
1/4c broth powder
or
dried vegetable flakies
In a good sized mixing bowl, combine the gluten and nutritional yeast. If using dry spices, add those now too so they're distributed nice and evenly. Now here is where you can eff up the whole shebang. In a measuring cup, or something that pours nicely, mix your wet ingredients (water or broth, Worcestershire, tamari), and make a little well in the middle of your seitan, as if you were going to make pasta. Bit by bit, fold the liquid into the dry. It is important to be delicate and mindful in this step because if you whisk, or use a metal spoon or fork, it will break the gluten strands. You want a smooth looking brownish dough when you're finished. Don't worry if you didn't use all of the liquid, sometimes there is some leftover.
Take your dough and let it sit a few minutes, then roll it into a loaf shape. Cut it into pieces, in sizes no bigger than a fist. Lay the dough pieces in a large pot with all of the COLD broth ingredients already mixed in it. Cover with a lid and turn the flame on to in between low and medium to slowly bring to a boil. If you put the dough in hot water the surface of the dough will fritter and possibly fall apart, so you want it to be a gradual rise in temperature to heat everything evenly.
Once your pot is boiling, reduce heat to a simmer. The Seitan should be good to remove from the broth once it feels "medium-well" (sorry for the meat comparison). You can then lift it out with a slotted spoon or whatever's available, and let it rest again in a strainer or on a cutting board.
What you do with the seitan now is entirely up to your preference. I've heard of dipping pieces in cornstarch or ener-g-egg replacer, frying, and then slathering in a sauce. My lady used to fry up strips on a cast-iron top in minced garlic and coconut oil, and THAT was how I fell in love with seitan. If you're going to fry it, in all honesty, go for cast iron. Try out some different oils for effect too! Like a little canola with sesame oil, or coconut oil, or Earth Balance.
We brought this for our benefit picnic with my lady's homemade BBQ for it to bath in and there were so many surprised reactions! Only bummer with this treat is that it is kryptonite to the gluten-intolerant :( Sorry mom! Guess that means I must quest for the gluten free... gluten...
Until next time, keep cookin!
<3
Thursday, May 20, 2010
While My Kitchen Knife Gently Weeps...
Due to Chris Gerhart failing to have planned for the investment a restaurant would be (like any new investment doesn't pay back until 1-3yrs), The Singing Bowl closed its doors for the last time last night. He shut off the power, then water, then gas. Then called the police.
Until my head stops spinning, go watch this:
http://www.youtube.com/watch?v=1dZgs3r7Mc4
Until my head stops spinning, go watch this:
http://www.youtube.com/watch?v=1dZgs3r7Mc4
Sunday, May 16, 2010
Hummus hummus, the edible fruit...
The more you eat... no, you really don't toot too much from hummus.
What a strange mix of beans and sesame butter that hold so many's attention captive. I shirk to see hummus sold in grocery stores because its so ridiculously easy to make, really! It would be a waste of money to buy something you can make in 10 minutes with a food processor, and if you don't have one, you can always use a potato masher.
Generally a middle eastern, mediterranean deal, and paired with baba ganoush (not a fave of mine), hummus can be part of a mezza, a spread on a sandwich, put it on a celery, dip some crackers in it, or if you are feelin the pinch of poverty, a spoonful of protein to quite your belly down. You can make it plain, make it garlicky, make it spicy, sky's the limit! Its a very nice flavor canvass to try out new taste combination. When you make it enough times, it'll become a "feeling", and from there experimentation can be groovy!
Here's a rough estimation of a basic hummus recipe, scaled down, of course.
4c COOKED garbanzos/chick peas (they're the same thing)
1/2c tahini (sesame seed butter)
1/4-1/3c lemon juice
1/2c olive oil
1T minced fresh garlic, or 1 1/2t garlic granules
1/2-3/4t salt
1t cumin
1/2t paprika (or more for color)
2T dried parsley or 1/4 chopped and washed fresh.
Water, as needed.
In a food processor, put all the ingredients but the garbanzos, oil, and parsley. Blend until smooth, then add about half the beans and blend again. Add parsley, and SLOWLY add the oil while blending. You may need to add a few tablespoons of water in between steps to keep things flowing (lol), but don't use more than 1/4 or you will have to add more spices to counteract the blandness of the water.
Depending on how you like your hummus, you might want to have more or less liquids to drys. I like really garlicky thick hummus that you can spread on a celery stick and make an army of raisins march down into my boca.
Some variations to the traditional standard:
Soak 1/2c sundried tomatoes, chop in the food processor BEFORE adding anything else to make sure there are no large unsettling pieces.
or
Cook a fist-sized beet in a small pot of water. It's done when you can poke it with a fork and the skin should come off by scraping with a spoon. Use this in place of tahini for a vibrant fuschia hummus.
or
Decrease the amount of tahini by a few tablespoons, as well as the oil. Add roasted red peppers for a sweet/savoury hummus (its really good for dippin apple slices in)
Some other flavour combinayshes:
Garlicky (use roasted and raw)
Wasabi Ginger
Sesame (add sesame seeds in addition to the Tahini)
Use your imagination! What do you want to dip in it? Sweet things, or salty, or crudite'? Try making a big batch of plain hummus and then making an assortment of flavors with different things to dip in them. Let me know if you come up with any great pairs :)
Keep on eatin and readin!
What a strange mix of beans and sesame butter that hold so many's attention captive. I shirk to see hummus sold in grocery stores because its so ridiculously easy to make, really! It would be a waste of money to buy something you can make in 10 minutes with a food processor, and if you don't have one, you can always use a potato masher.
Generally a middle eastern, mediterranean deal, and paired with baba ganoush (not a fave of mine), hummus can be part of a mezza, a spread on a sandwich, put it on a celery, dip some crackers in it, or if you are feelin the pinch of poverty, a spoonful of protein to quite your belly down. You can make it plain, make it garlicky, make it spicy, sky's the limit! Its a very nice flavor canvass to try out new taste combination. When you make it enough times, it'll become a "feeling", and from there experimentation can be groovy!
Here's a rough estimation of a basic hummus recipe, scaled down, of course.
4c COOKED garbanzos/chick peas (they're the same thing)
1/2c tahini (sesame seed butter)
1/4-1/3c lemon juice
1/2c olive oil
1T minced fresh garlic, or 1 1/2t garlic granules
1/2-3/4t salt
1t cumin
1/2t paprika (or more for color)
2T dried parsley or 1/4 chopped and washed fresh.
Water, as needed.
In a food processor, put all the ingredients but the garbanzos, oil, and parsley. Blend until smooth, then add about half the beans and blend again. Add parsley, and SLOWLY add the oil while blending. You may need to add a few tablespoons of water in between steps to keep things flowing (lol), but don't use more than 1/4 or you will have to add more spices to counteract the blandness of the water.
Depending on how you like your hummus, you might want to have more or less liquids to drys. I like really garlicky thick hummus that you can spread on a celery stick and make an army of raisins march down into my boca.
Some variations to the traditional standard:
Soak 1/2c sundried tomatoes, chop in the food processor BEFORE adding anything else to make sure there are no large unsettling pieces.
or
Cook a fist-sized beet in a small pot of water. It's done when you can poke it with a fork and the skin should come off by scraping with a spoon. Use this in place of tahini for a vibrant fuschia hummus.
or
Decrease the amount of tahini by a few tablespoons, as well as the oil. Add roasted red peppers for a sweet/savoury hummus (its really good for dippin apple slices in)
Some other flavour combinayshes:
Garlicky (use roasted and raw)
Wasabi Ginger
Sesame (add sesame seeds in addition to the Tahini)
Use your imagination! What do you want to dip in it? Sweet things, or salty, or crudite'? Try making a big batch of plain hummus and then making an assortment of flavors with different things to dip in them. Let me know if you come up with any great pairs :)
Keep on eatin and readin!
Saturday, May 15, 2010
Ghetto Italiano
I don't eat pasta a lot. It's carby, starchy, makes me feel bloaty and have a headache, but damn when I got a hankering you just gotta scratch that itch. The night before last I was about to meet up with the crew at my main lady's place, but I needed that quick fix. Pasta del Pobre!
Boil some water, small pot, or if you're really that hungry I guess you could grab that huge ass one, but remember your water will take longer to boil.
Salt your water. This is essential. Italians believe your pasta water should be salty as ocean water, probably because that's what them old codgers were using back in the day when they decided noodles would be a good idea. Also, I like to add a little olive oil to my water. I feel it helps prevent clumpy noodles.
Ok. Noodles done yet? I used whole wheat fetuccini, but use whatever pasta speaks to you. When those pups are al dente, drain off the water and throw about 1-2 tsp Earth Balance and about 3 tsp minced garlic in the drained pot with the noodles.
Sautee for a minuto or dos and add next a little bit of tomato paste, basil, oregano, parsley, and marjoram. Toss together til all the noodles are covered in tomate and herb. Then the crowning glory: top with Daiya Mozzarella. Enjoy!
5 ingredients, 30 min, 2 seconds (to inhale).
This is also something quick you can improvise to bulk it out to be more than a fancy snack. Try adding chiffonade basil leaves, mushrooms, spinach, anything really. Maybe one of these days I'll give you my tofu-ball recipe. I'll have to think about it ;-)
Love love love! Keep eatin and keep readin (don't forget to cook once in awhile)
Boil some water, small pot, or if you're really that hungry I guess you could grab that huge ass one, but remember your water will take longer to boil.
Salt your water. This is essential. Italians believe your pasta water should be salty as ocean water, probably because that's what them old codgers were using back in the day when they decided noodles would be a good idea. Also, I like to add a little olive oil to my water. I feel it helps prevent clumpy noodles.
Ok. Noodles done yet? I used whole wheat fetuccini, but use whatever pasta speaks to you. When those pups are al dente, drain off the water and throw about 1-2 tsp Earth Balance and about 3 tsp minced garlic in the drained pot with the noodles.
Sautee for a minuto or dos and add next a little bit of tomato paste, basil, oregano, parsley, and marjoram. Toss together til all the noodles are covered in tomate and herb. Then the crowning glory: top with Daiya Mozzarella. Enjoy!
5 ingredients, 30 min, 2 seconds (to inhale).
This is also something quick you can improvise to bulk it out to be more than a fancy snack. Try adding chiffonade basil leaves, mushrooms, spinach, anything really. Maybe one of these days I'll give you my tofu-ball recipe. I'll have to think about it ;-)
Love love love! Keep eatin and keep readin (don't forget to cook once in awhile)
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