from Once Upon A Chef book
celery, toasted walnut and pecorino salad - just used the dressing. Added a lot more lemon and some salt and pepper. Would try the salad as recommended.
Monday, May 31, 2021
zucchini bread
Excellent recipe
decreased sugar to just over 1 cup total of white and brown sugar
Used 2 cups whole wheat and 1 cup white flour.
Most recent version (8/8/23)used one small banana and one flax egg (1 Tbsp milled flax with 3 Tbsp water), 2 cups WWflour with 1c white flour, generous choc chips and walnuts. Fabulous - best yet.
added chocolate chips and part of a banana because the batter seemed too firm. consider using some apple sauce or more banana instead of eggs next time
8/2021 - used 2 small bananas instead of eggs, but then needed to use one egg to moisten ingredients. Only took 40-45 minutes to cook
brought to Diane and Lou's 5/30/21
https://www.foodnetwork.com/recipes/trisha-yearwood/zucchini-bread-3470722
Ingredients
Directions
- Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
- In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
- Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 40-45 minutes. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.
Wednesday, May 26, 2021
Tofu with sweet and sour glaze
From Rouxbe cooking class - Forks over Knives
The liquid for baking is OK - on the salty side. I couldn't find apricot paste, and 2 cups of pineapple juice seemed a bit much ... plus I couldn't find any in WF. I might try it another time.
The bold flavor of this glaze showcases balance between sweet, acid and spice. With garlic, ginger, chiles, and sake, this dish holds up as a hearty main course.
- Serves: 4
- •
- Active Time: 30 mins
- •
- Total Time: 1 hr 15 mins
- •
- Success: 78
Step 1: Baking the Tofu
- 2 blocks extra firm tofu, pressed
- 5 tbsp tamari
- 1 tsp garlic granules (optional)
- 1/2 tsp liquid smoke (optional)
- non-stick spray
Method
To bake the tofu, preheat the oven to 375°F (190°C).
Slice each block of tofu, width–wise, into 6 slabs. You should have 12 pieces total. Gently toss the tofu with the tamari (and other flavorings, if using).
Spray a baking tray with non–stick spray and place the tofu onto tray. Bake for 15 to 20 minutes on each side.
The tofu is done when it’s golden and slightly firm. Remove and allow to rest while you prepare the glaze.
*NOTE: For a stronger flavor for the tofu, alternatively you can marinate the tofu in the glaze mixture and continue to bake in the marinade. Use the remaining liquid to reduce as the glaze.
Step 2: Making the Glaze
- 2 cups pineapple juice
- 1 cup sake
- 1/4 cup rice vinegar
- 1/4 cup Apricot Paste*
- 3 tbsp honey or agave
- 3 cloves garlic, finely minced
- 1 tbsp ginger, finely minced
- 1/2 tsp chile pepper, minced
- 2 tbsp arrowroot
- 1/4 cup water
Method
To make the glaze, using a small pot, whisk together the pineapple juice, sake, vinegar, apricot, honey, garlic, ginger and chile.
Bring to a simmer over medium–high heat. Then, reduce the heat to medium and let gently simmer for approximately 25 minutes, or until reduced by about a third.
Meanwhile, mix together the arrowroot and water to create a slurry.
Once the glaze is ready, slowly pour in the slurry until you reach a glaze–like consistency. The glaze should nicely coat the back of a spoon. Allow to simmer for another minute or so to cook out the starch flavor. Remove from the heat.
Step 3: Frying the Tofu
- 1/2 cup green onions, finely sliced
Method
Heat a non–stick pan over medium–high heat. Once hot, place the tofu into the pan, making sure there is enough space between the pieces. If needed, cook in 2 batches. Sear the tofu on both sides.
Ladle glaze over each piece, making sure they are generously covered. Flip and repeat with more glaze.
Remove from the heat and sprinkle the tofu with sliced green onions.
If desired, serve with Soba Noodle Salad.
Chef's Notes
- by Chad Sarno
- •
- January 10, 2021
*This recipe uses whole food sweeteners. While we’ve used apricot paste, you could also use pineapple or mango paste.
The finished tofu can be put in wraps, rice bowls, or cubed for other stir-fries.
Find more recipes at rouxbe.com/recipes
ROUXBE ONLINE COOKING SCHOOL
ROUXBE ONLINE COOKING SCHOOL
Sunday, May 23, 2021
Red Pepper Tahini Spread
Red Tahini Spread
From Aruna's CHEF cooking course at Harvard - copyright
12 tablespoons pure tahini
2 tablespoons fresh lemon juice
4 cloves garlic, chopped
1 medium red bell pepper, roasted, peeled, seeded, and cut into strips 1/2 cup water
1/2 teaspoon Atlantic sea salt
1/2 teaspoon ground black pepper
Directions
In a food processor, process tahini, lemon juice, and garlic until smooth. Add pepper and puree until smooth. Slowly add water until mixture is desired consistency. Add salt and pepper, to taste.
Selected nutritional content areas
- Red bell pepper is high in vitamin C, which like lemons, helps to increase absorption of
iron from plant-based foods
- Serving a plant-based dip is a great way to decrease saturated and trans fat intake as it
takes the place of an animal-based dip, containing things like sour cream or cheese
- Dipping vegetables into the spread will help increase vegetable intake and offers an
opportunity to use a variety of vegetables, helping patients and clients get a wide variety of nutrients into their diet.
Selected culinary content areas
- Repurposing: roast extra peppers and puree them with olive oil and thyme for a great red
pepper sauce. You can freeze it if you like.
- Batch cooking: make more of the tahini spread and store in your fridge for 5-6 days. Use
it on a sandwich, or as a sauce for a chicken breast or any kind of legumes.
- Mise-en-place: When you chop the garlic for this dish you can chop the garlic that you
need for the eggplant with red, green, and yellow pepper sauce, and the fennel, lentil, and lemon soup at the same time (or any other dish that you are making that requires chopped garlic).
Copyright – CHEF Coaching Program
Eggplant with Red, Green, and Yellow Pepper Sauce
Eggplant with Red, Green, and Yellow Pepper Sauce
Recipe is from Aruna's CHEF cooking coach course at Harvard; copyright. Excellent - the pepper topping hydrates the eggplant. Skin in edible. Consider putting it on a piece of bread (crostini)
or toast to make it easier to eat. (5/23/21). Would make a nice presentation for an appetizer.
Ingredients
Serves 6 / Serving size: 1 cup
1 large eggplant, sliced to 1⁄2 inch rounds 1/4 teaspoon Atlantic sea salt
1/4 teaspoon ground black pepper
1 tablespoon unrefined canola oil
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons unsweetened white rice vinegar
Pinch Atlantic sea salt
Pinch ground black pepper
1 teaspoon unsweetened date honey (used 1 diced date instead)
1 small clove garlic, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1⁄2 medium yellow bell pepper, seeded and cut into 1/4-inch cubes 1⁄2 medium red bell pepper, seeded and cut into 1/4-inch cubes
1⁄2 medium green bell pepper, seeded and cut into 1/4-inch cubes
Directions
Prepare eggplant: Preheat oven to 350°F and line a baking sheet with parchment paper. Place eggplant rounds in a medium bowl, mix with salt and pepper, and toss with canola oil to coat. Arrange eggplant in a single layer on large baking sheet, and roast for about 20 minutes, until golden. Let cool, then transfer to a large serving dish.
Prepare sauce: In a small bowl, mix together olive oil, lemon juice, and vinegar until combined. Add salt, pepper, and honey, and mix until combined. Add garlic, onion, and parsley, and mix well. Add peppers and mix again.
Pour pepper mixture over eggplants, and let sit for about 30 minutes, to allow flavors to blend. Serve at room temperature.
Selected nutritional content areas
- Eggplant is a good source of insoluble fiber, which helps with digestive health and also
delays gastric emptying, providing a feeling of fullness
- Canola oil provides a good source of monounsaturated fat. It also contains phytosterols
which help lower cholesterol levels
Selected culinary content areas
- Leftovers: have more sauce than you need? Keep the extra in your fridge and use it
throughout the week for other dishes such as pasta and grilled fish
- Batch cooking: vegetables can be frozen. Make a double portion of the eggplant rounds
and freeze them for a later use! When you defrost the eggplant serve with a fresh sauce. Copyright – CHEF Coaching Program
Red Lentil and Fennel Soup with Lemon - from Aruna's CHEF Coaching Program - copyright
Fennel, Lentil, and Lemon Soup
Serves 4 / Serving size: 1 cup
1⁄2 cup red lentils, rinsed and drained
3 cups water
1⁄4 teaspoon Atlantic sea salt, or to taste
1 tablespoon extra-virgin olive oil
1 celery stalk, sliced widthwise
3 cloves garlic, finely chopped
1/3 ounce (1/4 bunch) fresh cilantro, chopped, plus more for garnish 2 medium fennel bulbs, sliced (2 cups)
1/4 teaspoon black ground pepper
1 tablespoon fresh lemon juice
1/2 lemon, with peel, thinly sliced
Directions
In a large pot, bring lentils, water, and a pinch of salt to a boil over high heat. Reduce heat to low, and cook uncovered for 30 minutes, until soft. Periodically remove foam that forms on top.
In the meantime, heat oil in a large frying pan over medium heat. Add celery and garlic, and sauté for 2 minutes, until brown. Add cilantro, fennel, salt, and pepper, and cook for 2 minutes.
Add fennel mixture to lentils, and cook for 20 minutes. Mix in lemon juice and lemon slices, and cook for 3 minutes. Add salt and pepper to taste, and distribute into individual serving bowls. Top each bowl with cilantro.
Selected nutritional content areas
- Red lentils are a great source of fiber, providing 16g of fiber per cup and the majority of
that fiber is in the form of soluble fiber, which helps to decrease LDL cholesterol.
- Lentils are also a great source of protein, providing 18g per cup.
- Fennel is a good source of a number of vitamins, mineral and phytochemicals including
potassium, calcium, flavonoids and phenolic compounds.
Selected culinary content areas
- Batch cooking: cook a double portion of the soup and freeze half for later use. Vegetable
soup can be store in the freezer up to few months.
- Dinner – breakfast – lunch – slice two extra fennels bulb for your lunch box. Combine
the sliced fennel with 3 Tbsp olive oil, 3 Tbsp lemon juice, and 3 Tbsp of a finely
chopped herb of your choice for a great fennel salad.
- Staple ingredient – consider buying another bag of orange lentils to keep in your pantry.
It is the quickest lentil to prepare, and cooks in approximately 3-5 minutes! Copyright – CHEF Coaching Program
s
Roasted Tomatoes - taste like sun-dried
From Forks Over Knives Cooking Class - Roasting without oil
This was delicious. I used water with oregano and thyme as the liquid. Used a little salt and pepper. After a few hours I added fresh herbs - fennel fronds and cilantro that I had already cut up. I roasted them for 3-4 hours; can go up to 6. I turned the once, but you probably don't need to. These won't last long, so I'll be trying them again! Good to do when you'll be around for the day. Also, can try to use a toaster oven if only doing a small batch.
Ingredients
• 12 ripe Roma tomatoes• 1/4 cup stock (or water)
• herbs or seasoning blend of choice
Photos 5/23/2021
Description
Preheat the oven to 250° F (120° C).
Cut the tomatoes in half and arrange them on a parchment-lined baking tray, cut side up.
Spoon a bit of the stock over each tomato and then garnish with your favourite spice blend, such as Herbes de Provence.
Bake the tomatoes for 4 to 6 hours. The longer you bake them, the more concentrated their flavor will be. The tomatoes can be served hot, warm or they can be refrigerated and used in other dishes for added flavor.
Notes
When tomatoes are in season and are juicy and full of sweet flavor, you can make a big batch. The great thing about these tomatoes is that they will keep in the refrigerator for a few weeks.
Also, note that these tomatoes can be dehydrated using a dehydrator in place of an oven.
Saturday, May 15, 2021
Halibut with capers in wine sauce
Leslie K served this at her house for dinner. Excellent. She made the sauce on the stove, then put the fish in the oven, sprinkled with salt and pepper, and put the sauce on top. Moist and tasty.
https://www.allrecipes.com/recipe/50392/capers-and-halibut/
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Subscribe to:
Posts (Atom)