Simmering away this morning is my first attempt at Cornelia Guest's Seitan Chili.
That Google link shows you book text - hint hint - the recipe is revealed. :-D
The onions are browning and additional aromatics standing by: garlic, spice blend of mild chili powder, cumin and oregano. Seitain, chopped in the food processor is that bowl of ??. The idea is: get onions nice and soft, add aromatics and then the seitan - to "brown" before adding everything else. Don't hurry this step as this is what creates the base flavors.
I made this up. It came out better than expected! There are a number of steps. I started typing but the tofu prep was complicated. The combination, which is very much worth repeating and modifying is:
* Marinated and pre-baked tofu heated in medium sauce pan; add a bit of broth and a cup of TJ frozen fava beans, bring to a boil and stir
* Roasted and peeled red pepper, chopped and added to the tofu/fava combination
* Once it's all bubbling, lower to simmer
* Prepare couscous in a separate pot
* Serve the Tofu/Fava/Pepper mixture over the prepared couscous.
Wow, that was good, inexpensive, healthy and no cheese!
Simmering in the tall Le Creuset stock pot is vegetarian marinara sauce - oh, it smells great.
Two onions, celery, mushrooms, red pepper, splash of red wine, 3 cans of San Marzano tomatoes - my seasoning mix - I lowered to a simmer around 1:30 this afternoon. The plan is to simmer-and-stir until 5, so there is time for it to cool, and set aside for later this week.
A tip of the hat to Ms. Mollie Katzen for this staple, from her Moosewood Cookbook classic.
I just made this - for baking later on. It took about an hour from start to finish to roast the red peppers, prepare the pasta and mock sausage. The Trader Joe (TJs) tri color radiatore worked great, and I used non fat milk instead of evaporated.
A great find from a google search. Thank you Food Dot Com - now I can listen to the Bean Pot final game instead of cooking. Go Huskies!
Listen here: Go Huskies
Chris Chance is building a special edition Yo Eddy frame to help resurrect Fat Chance Bicycles. Help Fat Chance come alive again!
The end date is very soon - February 8, 2015 for this FAT City revivival.
The stats so far:
Make that goal a little bit less - we just pledged and received this message:
"Woo-hoo! You are now an official backer of Fat Chance Bicycles - Yo Eddy Team Fat Chance Frame. If this project is successfully funded, the creator will send you a survey to collect information needed to deliver your reward."
Yo Eddy! A shrink wrapped copy of the "Fat Tire Flyer the Pack and birth of Mountain Biking" by Charlie Kelly with foreword by Joe Breeze is here.
Go to your local bookstore and get a copy! G. over at Magnolia's Bookstore ordered our copy on Friday and it arrived on Monday.
Thanks for the tip Dan O.
January is National Soup Month. Find a good tall stockpot (Revereware is great) and get cooking!
Last night's soup was pretty faithful to the Joy of Cooking (JoC) receipe, except:
Important lessons learned were applied:
Filling - healthful - delicious
These pizza dough shells were just par-baked...the idea of having a more crisp pizza. After baking 7 minutes, they were set aside to cool
The first pair of pies was based on the Jane Brody "Onion and Cheese" receipe in which mustard is layered, followed by caramelized onions, and then cheese. I don't like mustard, but love this!!!
The second pie (photo forthcoming) was Macrina Bakery's pizzette receipe with sweet pepper and cheese. We added some chopped walnuts.
Two eight inch pies fit nicely on a baking sheet and are easier to manuever than the usual 14". Good experiment - give it a try!
A few years ago I picked up the beautifully produced "Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining". Ms. Guest is a classy lady with a bent on omitting the usual dairy or animal products in her cooking and elegant entertaining.
One of Ms. Guest's recipes I was always tempted to try, but was dubious about was the Tempeh Pot Pie. But alas, finding myself with all the ingredients on-hand, I gave it a shot. Keep in mind, this is not a "traditional" pot pie with a roux (white sauce) and peas...it's a veggie stew with biscuit like top only crust.
Chunks of eggplant and the oddly textured and colored tempeh are steamed. I had some cauliflower, and steamed that as well. This is added to browned onions splashed with balsamic vinegar and tomato sauce (canned low salt).
At this point, she simmers a bit, but I simmered at least an hour.
The great surprise is the fluffy and golden "pie" topping made without animal or fake fats. It's just flour, soda salt mixed with canola and non-fat milk (she uses hemp milk). Wow!
It made so much that I stowed 1/2 the filling for a second pie. Hubs gave it two thumbs up - yay! This is a keeper recipe- thank you Cornelia Guest!
The tempeh used was Organic Soy Tempeh from Turtle Island Foods.
It's time to re-stock the freezer with quick dinners, and there's no better place to start than lentil soup. Include the rice in the recipe and you have a full meal.
Tonight we added grated white cheddar and oyster crackers.
Once again, I made it without tomato- just for change. Red lentils and jasmine rice yield a golden and rich soup- even if you skip the fatty bacon at the start. I forgot to add the Parmesan rind so that goes into the freezer for the next soup or stew.
From The Silver Palate Cookbook, as posted here.
Happy New Year Readers! Your page views and comments mean a lot to me.
Another blog has the recipe for the Silver Palate Gingerbread with Lemon Glaze and the end result looks like this:
The ingredients looks rather unappealing before baking - here the lemon glaze (fresh lemon juice and confectioner's sugar) gives it a nice finish. Before adding....
The last of the Truwhip topping! Ginger is so happy it's not him! Locally produced "Aunt Patty's" Sweet Barbados Unsulphured Molasses with dried ginger & cinnamon from the organic grocer enliven the taste of this cake.
The source recipe can be found in the 1982 classic: Silver Palate Cookbook
My additions were chopped red pepper vs. red onion and a sprinkle of lemon pepper (dried onion, garlic, black pepper, lemon peel, sea salt). The lovely, locally smoked salmon was just the right thing for Christmas lunch.
Roll snug and be sure to seal up seams for the usual triangle shaped rolls so the stuffing does not spill out! The next step is to slice...
Finished pinwheels (or buns) ready to eat!
Really deep lasagna pan. The interior is uncoated stoneware - which means you have to be careful with cleanup, but it was made in USA and quite a bit less expensive than the Emile Henry (glazed white interior) pan I drolled over for years. Haeger NaturalStone Baking Dish about $33.00.
Set of nexting glass bowls with lids. Yes, after 20 years it's time get a new set with lids. Yes, Pyrex is still made in USA! Great in a pinch to serve party snacks too. Nesting bowl set with lids. About $20 at Macy's or Amazon.
Simmering away is a big pot of red lentil and brown rice soup. With all day drizzle and the busy holiday week ahead, what could be better for dinner?
I was low on carrots, often the feature of my soup, since we are able to get the best you have ever tasted, from Nash's farm. But I did have a nice leek, from their farm to mix with onions and garlic.
Taking a change from the bulk organic bin, are lentils and rice from TJs. The quality seems very good and price worthy of notice. I made up the spice mix of thyme, celery seeds, salt, pepper and red pepper flakes.
This is based on the recipe from the Silver Palate cookbook, for this soup variety. I skip the pork and its related fat. The rice is my general addition along with a splash of Houge white from the fridge.
Try to make some, as the winter wears on you will love having a hearty healthy soup from your own kitchen. It's adaptable to anything you like - cheese, smoked salmon, chopped dark greens, oyster crackers....
Ah, so nice to have the monthly TJ run done! So many good deals but way too many choices. Focus focus. Sample cheese cake.
Then, on to the co-op for the best organic produce, better overall wine values, breads and the rest of the dairy.
Hopefully this will tide us over until after The Throngs take over the tiny ailses. The nearby "conventional grocer" is good in between; but now we have the preferred provisions.
Trader Joe Top 10 Items
Puget Consumer Co-op (PCC) Top 10:
After a holiday of vegetables it was time for some locally smoked wild salmon, in a pie form with peas and red onions. I used "fake" cream cheese and some grated Parmesean. The "mock crust" is our favorite- just flour, baking powder and salt mixed into the 3 egg batter.
Bah, you overly heavy "pie" dishes.
Base Recipe - so adaptable!!!
Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
Source: Real Simple magazine, Zucchini Pie Recipe
Lasagna, made with my own "fake meat" sauce, bionaturae noodles, roasted eggplant, mozzerella, ricotta / cottage cheese mix and Parmesean.
Non-dairy chocolate pudding pie. If you don't know what that means, I won't ruin the surprise and tell you. I made the crust and the filling. The topping is frozen, non-hydrogenated tub stuff. I ate this slice in 3 sittings last night, it's that rich.
A stretch of colder than usual days has prompted comfort food dinners. My focus is on nutrient dense, flavorful concoctions that I just can't find in an actual recipe.
November Mixed Beans and Pasta Ear Soup.
Chop and dice:
Heat some canola in a 4 quart stockpot, adding the onions, followed by the shallot and garlic.
When they are soft, cook a bit more, then add the carrots.
After everything seems soft and liquids are setting into the pan, add the broth and beans.
Put the lid of, slightly ajar and keep the pot under a medium high heat, until it comes to a nice boil. Set to simmer, put on the time timer for about 45 minutes and set to low.
Give everything a big stir and bump the heat back up to boiling, and drop in the slivers of chard. Stir for about 2 minutes.
Add the pasta, stirring well. Lower the heat and keep the lid on for about 15 minutes, adding more water as needed.
When it's almost done stir in your spices and eat!
Obviously, this is open to interpretation. Use what is on hand and add make it hearty with beans, pasta and/or rice.
A few tablespoons of sauce for the bottom of the pan...that's the "white" layer of ricotta and mozzarella with my secret spice blend, in the bowl behind it.
Over on the other work surface, water coming to a boil for the noodles. A simmering pan of TJ Mushroom Spaghetti sauce with some white wine and milk added over so time, with about 1/2 cup no salt added tomato sauce.
The Noodles are from Bionaturae and I like their thickness and ruffled edges. Following the package instructions, I boiled them 4 at a time. This is one layer, and it really worked out great. The green colander was just right - I would take one out, put in the next- assembling the lasagna as this all went along (and the Seahawks played the Cowboys).
This is eggplant, previously oven roasted, frozen and defrosted. It looks gross, yes. I just added a mix of Extra Virgin Olive Oil and thyme. Next to it is shredded Romano / Pecorino with some oregano.
This is the first layer, I wish there was more eggplant or other vegetable to add - this was an experiment for Thanksgiving.
Ready for baking!
This receipe was adapted from the Bionaturae noodle box. They don't seem to have any it on their site, otherwise I would have provided a link. For boxed pasta (vs. fresh) this is my preferred brand. I hope you can find them near you.
This reminds me of "Bisquick" pies - so easy, so good, but you know exactly what is going inside making your own.
I've made this with a variety of vegetable, cheese and even smoked salmon variations. Use the recipe for proportions. Take the time to mix the dry and wet ingredients separately before combining, to make sure it's well blended, but not over mixed.
Thank you Real Simple! A 2-1/2 quart glass baking dish with snap on plastic lid is perfect for this wonderful mid-week preparation.
Today, my pie had:
Howdy! Sorry for the extended absence.
The first pizza dough made with our new stand mixer was the King Arthur Flour "Pizza Bun" crust. It sure made fast work and all the ingredients were well mixed in the bowl, and not on my counter and floor.
Instead of making "buns" I stuck with a 14" pie; saving the leftover dough for another pie.
This crust deserves a complex topping, such as my previously roasted eggplant slices, defrosted from the freezer and chopped into little bits; combined with onion and some fresh basil. Sauce from the Muir Glen can with more fresh basil mixed in. Cheese, a small bit of parmesan/asagio on the top and bottom and shredded mozzerella on top.
During today's Big Sister visit, we strolled to historic Old Ballard, and discovered a newly opened Patxis Pizza.
Based in the Bay area, this location just opened and I have a feeling it's going to be a hit.
The space is airy, clean and bright, and menu includes both deep dish and thin pizza. The lunch special @ $9.99 includes an 8" pie with your choice of two toppings and a salad. Thank you Patxis!
Shown here is my Arugula salad, and green pepper and mushroom pie. C. had the Cesar salad and pizza with mushroom and spinach toppings. This sets a new standard for what I want to make @ home.
My lovely neighbor A. just handed me a baggie of fresh sugar snap/snow peas. I think there's about 1-1/2 lbs. which is what this recipe calls for! Noted Options might be good, but not necessary.
Recipe by Sara Dickerman
The Jane Brody inspired potato salad is chilling. Red spuds tossed in a combi of mostly plain yogurt, some canola mayo, sugar, sweet paprika, freshly ground black pepper, a wee bit of tarragon (can be overbearing) and some dill because it needed some green.
Most potato salads are heavy on egg based mayo, if not hard boiled eggs, bacon, pickeles (and or their juice), olives, capers and other what I find icky condiments to enhance the salad. Fine if you like it, but not my method. I meant to add red onion, that adds a nice flavor as do Walla Walla sweeties.
Hubs is prepping his fabulous cedar planked sockeye salmon.
It's Panama hat, lightweight short and shirt weather - hello Northwest July!!! Snaps later. Gotta sip some more from my mug of Imperial IPA from Reuben's Brews.
Hubs has it all in process! This is the best recipe 'eva for Cedar Planked Salmon.
Find some wild salmon, hopefully from Alaska and give it a go!
Adapted from Bill Jones, Deerholme Farm, Vancouver Island, British Columbia
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas)-- Open vents on bottom and lid of charcoal grill.
Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
Cooks' note: Salmon can be grilled without plank over indirect heat -- 8 to 15 minutes.
Last week, I made a double batch of pizza sauce, using 2 cans of San Marzano tomatoes, some tomato paste and my seasoning mix. There also was a rather bizarre batch of pizza dough event (too much water) but the dough worked out fine. At the bottom are sliced red onion. The cheese, is locally made fresh mozzarella.
From the farmer market:
Today I brought home a refrigerated 32 ounce container of Red Clam Chowder from Marrowstone Island's Mystery Bay Seafood Catering ( website ) ...after sampling the creamy white version.
Check out the very short ingredient list! Tasty tasty tasty.
Also, two lush pints of strawberries that are now washed, hulled and halved, then mixed with a tablespoon of flour - placed in a single layer of an 8" baking dish.
In a small bowl I mixed 1 cup oatmeal, 1/4 cup brown sugar, tbsp of cinnamon and a bit of fine salt with four tablespoons of canola - placed that on top of the berries - placed in pre-heated 350 degree oven to bake for 45 minutes, or until bubbly. Thanks GP for the recipe.
Dear Readers: sorry for lapse in posts.
The second lasagna baked in the deep stoneware dish. The receipe is from 101 Recipes You Can't Live Without cookbook from Prevention magazine.
Anything this delicious has steps:
2. Sauce Making! Might as well go homemade - even if the tomatoes are from a can, not one's garden. The San Marzano type plum variety are preferred for their quality and taste.
3. Chard. Not so pretty to show it being cleaned, chopped, steamed and pressed of extra water.
4. Veggie Medley. Onions, mushrooms, seasonings - get it dry so the dish is not too watery.
In the oven- right from the pages for the Joy of Cooking book is their 1938 classic for "Hamburger Pie" which I've prepared with some mock meat. But otherwise I followed the recipe - awesome everything was on hand. I decided to make a batch of rice to go with. Wish you were here P.S.!
Here is how!
A nice saute of onions, mushrooms and red pepper.
A package of three store bought - non-hydrogenated crusts.
Not too much dairy and a gentle mix of seasonings.
This was the base recipe -- but I used fresh veggies and a different crust...but otherwise the same idea...very good!