Anyone who was in Philadelphia on Christmas and attended the celebration that I did some cooking for should remember the ham I made... or maybe not there was a lot of whiskey. Anyway this is the recipe I came up with after reviewing several different recipes for hams.
1 7-10 lb fresh ham
4 ribs celery
3 carrots
2 onions
1 bay leaf
1 cup apple cider (if you just happen to have some)
salt and pepper
The ham crust or "glaze":
Dijon mustard
dark brown sugar
bourbon
1 sleeve of gingersnaps pulverized in a food processor
Preheat your oven to 425 degrees. Fresh hams come with a very tough skin on the outside that is impossible for the fat to cook through. Most recipes call for you to cut off all of the skin before putting it into the oven. This is a lot of work and a waste of time. Get out your sharpest serrated knife and score the skin all the way around, cut deep enough to be most of the way into the layer of fat but not deep enough to hit meat. Do this in a hatch pattern all around the ham with the lines being about an inch apart.
Now take your vegetables, clean, peel and cut into chunks. Place them in the bottom of your roasting pan with the bay leaf. Take your ham and rest on the vegetables, try to have one of the meat sides on the bottom not a skin side. If you have apple cider just pour it over the ham and sprinkle with salt and pepper. Toss it in the oven and leave it alone! Basting is most times unnecessary, all you are achieving is letting a bunch of heat out and some of the steam that will build up. This causes things to cook unevenly and take forever. The less you open the oven door the better. The one problem you may encounter if your pan is not deep enough is you will have to periodically drain the fat out of the pan, there is going to be a lot cooking off of it. Even if you have a deep pan don't let the fat go past the bottom of the ham. This is the only reason you should be opening that oven door for the first 2 hours.
After that time pull your ham out of the oven. You will notice that all the squares of skin have crisped up and pulled apart. The should easily come off with a pair of tongs. If you notice that some areas have way too much fat on them still feel free to shave a little off with the bread knife, just don't take off too much that layer of fat is what's holding in all of the moisture. I like to throw the ham back in for like 15-20 minutes just to render off a little more fat.
Now take your ham out again, its time to apply the crust. The first layer in the mustard, take a basting brush (or your hand) and apply a good layer of mustard over the whole ham. Layer two is the brown sugar, sprinkle over the whole thing and just gently pat on with your hand. If you have a clean spray bottle put some of the bourbon in there and spritz down the whole ham. I didn't have one so I just put some bourbon in a bowl and used my fingers to flick it at the ham. The last layer is your gingersnap crumbs, just sprinkle all over and gently pat on again. Lightly sprinkle with salt. Don't worry if the crust looks too wet, it will set in the oven. Pop back in the oven for about 30 minutes or until the crust has completely set. Once it is done the hams internal temperature should read about 150 degrees. Take it out of the oven and let rest for at LEAST 30 minutes. This is incredibly important. If you start carving the ham straight out of the oven all of the juices will run out and onto your cutting board leaving you with ham that is the consistency of a shoe.
Notes:
Fresh hams are great for feeding a lot of people and properly prepared will taste far better and be way juicer then any piece of shit precooked preglazed precured store bought ham you can find. If you do this recipe with one of those hams it will come out terrible. Precooked hams are almost as bad as food from the McDonald's drivethru. They are full of sodium and nitrates, their glazes usually have high fructose corn syrup, and the quality of the ingredients are sub par at best. Go to a good butcher (if you can find one) and tell him what you plan on making and for how many people and he can help you select a ham that will work perfectly for you.
If you don't have a food processor to deal with the gingersnaps just put them in a thick ziplock bag and smash them as much as you can with a can.
This may seem like a lot of work but I did it on Christmas and still had plenty of time to drink and enjoy my friends company. Sometimes the best meal is worth the wait (hence the name slowpokefoods).
If you need help carving your ham I am sure the internet has a hundred great websites with videos and instructions and all that jawn.
Soon to come, the pan gravy you can make from all that stuff left in the pan. Also don't throw away that giant pork bone, make homemade pork stock, then you can make the best hot and sour soup in town!
Wednesday, January 26, 2011
Monday, January 24, 2011
twice baked taters
This was one of my favorite foods growing up. Essentially they are just normal baked potatoes on steroids. It may seem like quite a bit of time and work but the pay off of buttery crusted fluffy creamy potato goodness is totally worth the effort.
Start by heating your oven to 400 degrees and bake:
6 russet potatoes (or any other baking potatoes)
Bake until easily pierced and release by a fork, around 40-60 minutes. Let the potatoes cool enough to be handled and the cut them all in half lengthwise. Scoop out the insides of the potatoes leaving enough to have the potato skins stay intact (about half an inch).
Now mash the potatoes in your preferred method, I personally find my kitchen aid mixer to work the best for me. While mashing mix in:
3 tbls butter
1/4 buttermilk or 1/2 cup sour cream
2 tbls chopped chives
1/4 grated sharp cheddar
Salt and pepper to taste
Mix well and mash potatoes to your desired consistency. Spoon your potato mix back into the skins. Then place a small pad of butter on top on each potato. Sprinkle with paprika and put them back into the oven on a flat baking sheet. Bake until the little peaks on your potatoes and golden brown.
This recipe can easily be done a day in advance. Just get your potatoes topped and ready for the oven then cover the whole baking sheet in plastic wrap and refrigerate. Once you're ready to bake them just heat the oven remove the plastic and pop them in.
Start by heating your oven to 400 degrees and bake:
6 russet potatoes (or any other baking potatoes)
Bake until easily pierced and release by a fork, around 40-60 minutes. Let the potatoes cool enough to be handled and the cut them all in half lengthwise. Scoop out the insides of the potatoes leaving enough to have the potato skins stay intact (about half an inch).
Now mash the potatoes in your preferred method, I personally find my kitchen aid mixer to work the best for me. While mashing mix in:
3 tbls butter
1/4 buttermilk or 1/2 cup sour cream
2 tbls chopped chives
1/4 grated sharp cheddar
Salt and pepper to taste
Mix well and mash potatoes to your desired consistency. Spoon your potato mix back into the skins. Then place a small pad of butter on top on each potato. Sprinkle with paprika and put them back into the oven on a flat baking sheet. Bake until the little peaks on your potatoes and golden brown.
This recipe can easily be done a day in advance. Just get your potatoes topped and ready for the oven then cover the whole baking sheet in plastic wrap and refrigerate. Once you're ready to bake them just heat the oven remove the plastic and pop them in.
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Sunday, January 23, 2011
tip of the day (aka... i dont feel like writing a recipe right now)
The tip of the day is actually more of a phrase of the day. Mise en place, french for "putting in place" or by my teacher "everything in its place." This is one of the main principles I picked up from my food prep class. Before you even turn on a pan or oven everything should be out and ready. Once food starts to cook there is no stopping it. The amount of prep depends on the speed of the cooking time. A stir fry needs all ingredients out and ready to go straight in the pan. While with a stew you just need a few things prepared and ready to go since it cooks for hours.
This starts with having all your equipment laid out. If you get half way through a recipe and realize your roommate left that one pan/ingredient you need at someones house you're screwed.
Then obviously lay out your ingredients. I personally don't turn anything on until all ingredients are ready to go, chopped, measured, or whatever needs to be done. Then once you start your recipe you can focus on the cooking process much more, or just have more time to relax. This is just me, if its a slow cooking recipe with time in between steps do it however you want just make sure its all laid out so you know you have everything.
This may seem like a really obvious tip but not being prepared can ruin a whole dish if you don't have the right thing ready at the right time. That's how food ends up burnt, soggy, or over cooked. Or even worse you are missing one key ingredient because you thought you were sure you had it but you don't. It's happened to me a few times and I have seen others make the same mistake. Take the time to lay everything out first and its almost impossible to mess up any recipe.
Notes:
While going over my own writing and realizing how I sound like a lame bob ross talking about food, I remembered breaking my own rule on christmas. I had everything I needed in random spots at the nerd island house. I would just shout "scavenger hunt for (insert ingredient)" and someone would hand it to me. Team work at its finest.
This starts with having all your equipment laid out. If you get half way through a recipe and realize your roommate left that one pan/ingredient you need at someones house you're screwed.
Then obviously lay out your ingredients. I personally don't turn anything on until all ingredients are ready to go, chopped, measured, or whatever needs to be done. Then once you start your recipe you can focus on the cooking process much more, or just have more time to relax. This is just me, if its a slow cooking recipe with time in between steps do it however you want just make sure its all laid out so you know you have everything.
This may seem like a really obvious tip but not being prepared can ruin a whole dish if you don't have the right thing ready at the right time. That's how food ends up burnt, soggy, or over cooked. Or even worse you are missing one key ingredient because you thought you were sure you had it but you don't. It's happened to me a few times and I have seen others make the same mistake. Take the time to lay everything out first and its almost impossible to mess up any recipe.
Notes:
While going over my own writing and realizing how I sound like a lame bob ross talking about food, I remembered breaking my own rule on christmas. I had everything I needed in random spots at the nerd island house. I would just shout "scavenger hunt for (insert ingredient)" and someone would hand it to me. Team work at its finest.
Published with Blogger-droid v1.6.5
Saturday, January 22, 2011
in communist east germany kraut sauers you!
I love fermenting foods. The cultures are like having a million microscopic pets that need to be fed, kept warm and looked after. Sauerkraut is one of the first fermentations I took on and one of the easiest to do. This is my adaptation of a traditional german kraut. Please read my notes on the end of this fermentation does have a dark dangerous side of bad microbes. With proper precautions these are easy to avoid.
5 pounds cabbage cut into ribbons
aprx. 3 tbls of sea salt
1-2 granny smith apple cored and sliced into 1/4 inch pieces
1/2 tbls whole peppercorn (optional)
1 head of garlic
Equipment:
Large mixing bowl
1 gallon wide mouth container (glass or ceramic)
Cheese cloth
Coffee filter
String or rubber band
A plate or some sort of lid to hold the kraut under the brine
Start by cutting your cabbage into 1/8 to 1/4 inch ribbons (depending on how crunchy you like your kraut) and place in a large mixing bowl. Once you get a good layer of cabbage in the bowl sprinkle some salt and toss. Repeat until all the cabbage is chopped and salted.
Now take your incredibly clean and sterile vessel (glass or ceramic jar) and start packing the cabbage in 2 inch layers. Punch down tight, air is the enemy of proper fermentation. Between the layers throw in some apple slices, a few peeled garlic cloves and some peppercorns. Repeat the layering until everything is in the jar and punch down tight!
Find something about the width of your jar and put it on the cabbage, this keeps the cabbage under the brine that is soon to form. If your cover isn't heavy enough place either a mason jar or ziplock bag full of brine on top of the cover. On top of your jar place first the coffee filter (or paper towel if the filter doesn't fit). Then a few layers of cheese cloth on top. Secure both layers with a tight string or rubber bands. This keeps out dust and bugs but still allows air and your good bacteria in and out. Without this breathing you get a rotten jar of cabbage instead of millions of living friends and delicious sauerkraut. Store your ferment in a dark cool place (65-75 degrees is best) the good bacteria hate uv rays, also it should get decent airflow. Let sit over night, by the magic of osmosis your cabbage should be under a good layer of brine. The salt pulls all of the water from the cabbage preserving in and making a home for the bacteria to do their work. If the brine is not covering the cabbage yet add water and salt at a 1cup to 1 tbls ratio until submerged by at least a half inch.
Let your kraut sit in this dark space for about two weeks. Everyday check your new pet. Push down a little on your cover everyday. Once the bacteria (lacto bacilli) get to work they start burping carbon dioxide gas which leaves air pockets in the kraut. Remember air pockets are bad. Little bubbles here and there are a good sign of a healthy culture. They should appear around the second or third day. If a white scum forms on top of the brine don't be scared that's just your bacterial friends colonizing. Just do your best to skim it of then rinse your weight and lid. (If black, brown or green mold forms discard your ferment a try again, you probably didn't use enough salt)
After your ferment starts to bubble start smelling and tasting the cabbage every day. It should smell like cabbage in vinegar, just slightly at first and more everyday. If it smells right give it a taste everyday. Notice the speed at which it is souring, aim for about 2 weeks. If it starts tasting too close to sauerkraut you had before too fast move it to a cooler location. Once you get close to the flavor you want put a full cover on it and move it to the fridge. It will continue to ferment but at a much slower rate. This will keep for weeks if kept refrigerated and closed.
Notes:
Most traditional pickling techniques (this is another form of pickling) use grape leaves to hold crispness in the vegetable. This is do to the high amount of tannins in the leaves. The skin of the apples contains some on these same tannins so this keeps your kraut crunchy.
I refer to brine a lot here, brine is a mixture of water, salt and seasonings used to preserve or tenderize meat or vegetables.
Now for the scary parts of fermentation. You are messing with food kept at room temperature for a long period of time! There are serious consequences to not paying attention. Do not attempt to make ferments of foods you are not familiar with the taste and smell of. These plus sight are your defences against bad bacteria moving in. If your sauerkraut doesn't smell like sauerkraut don't eat it. The brine should be cloudy and whitish scum will occur, but mold colonies are hairy, sit on top of the surface or are a different color than the brine. If it smells right and doesn't have mold taste it. No matter what it will either taste like cabbage or sauerkraut. If it tastes bad or funky discard and don't worry, I have had bad kraut and not gotten sick. An adult human with a functioning immune system can deal with one taste of bad food, most times you just get gassy. In the very rare chance you develop fever or nausea go to your doctor. If you just take care of your culture the chances of getting sick are about the same as getting sick from your dog (unlikely).
Now for the good news. The bacteria in your properly fermented foods is already in your body, and yogurt, and kim chi, and pickles. Its lacto bacilli and it pretty much does the same thing inside your body as it does outside. It breaks down food making nutrients readily available for your body to take. It lives everywhere and is a long time friend of humans. People used this microbe to preserve food since the founding of agriculture. Ferments of the bracea family (broccoli, cabbage, cauliflower...) have been shown to have especially high concentrations of nutrients and anti oxidants made available by the bacteria.
The best part is if you successfully make sauerkraut once all you have to do it reserve and refrigerate some of the brine from your good batch and add it to your next. This colonizes your new batch with that right bacteria. The best thing about bacteria is its very territorial once it takes foot hold in an evironment it keeps out all other invading bacteria. One good batch of kraut guaranties future good batches. Just don't let your reserve brine sit for too long or else your little pets die and you start from stage one. (By the way, kraut spiked with reserve brine will ferment much faster so don't let that throw you off).
Please feel free to email me on any of my recipes but I especially like questions on fermentation.
5 pounds cabbage cut into ribbons
aprx. 3 tbls of sea salt
1-2 granny smith apple cored and sliced into 1/4 inch pieces
1/2 tbls whole peppercorn (optional)
1 head of garlic
Equipment:
Large mixing bowl
1 gallon wide mouth container (glass or ceramic)
Cheese cloth
Coffee filter
String or rubber band
A plate or some sort of lid to hold the kraut under the brine
Start by cutting your cabbage into 1/8 to 1/4 inch ribbons (depending on how crunchy you like your kraut) and place in a large mixing bowl. Once you get a good layer of cabbage in the bowl sprinkle some salt and toss. Repeat until all the cabbage is chopped and salted.
Now take your incredibly clean and sterile vessel (glass or ceramic jar) and start packing the cabbage in 2 inch layers. Punch down tight, air is the enemy of proper fermentation. Between the layers throw in some apple slices, a few peeled garlic cloves and some peppercorns. Repeat the layering until everything is in the jar and punch down tight!
Find something about the width of your jar and put it on the cabbage, this keeps the cabbage under the brine that is soon to form. If your cover isn't heavy enough place either a mason jar or ziplock bag full of brine on top of the cover. On top of your jar place first the coffee filter (or paper towel if the filter doesn't fit). Then a few layers of cheese cloth on top. Secure both layers with a tight string or rubber bands. This keeps out dust and bugs but still allows air and your good bacteria in and out. Without this breathing you get a rotten jar of cabbage instead of millions of living friends and delicious sauerkraut. Store your ferment in a dark cool place (65-75 degrees is best) the good bacteria hate uv rays, also it should get decent airflow. Let sit over night, by the magic of osmosis your cabbage should be under a good layer of brine. The salt pulls all of the water from the cabbage preserving in and making a home for the bacteria to do their work. If the brine is not covering the cabbage yet add water and salt at a 1cup to 1 tbls ratio until submerged by at least a half inch.
Let your kraut sit in this dark space for about two weeks. Everyday check your new pet. Push down a little on your cover everyday. Once the bacteria (lacto bacilli) get to work they start burping carbon dioxide gas which leaves air pockets in the kraut. Remember air pockets are bad. Little bubbles here and there are a good sign of a healthy culture. They should appear around the second or third day. If a white scum forms on top of the brine don't be scared that's just your bacterial friends colonizing. Just do your best to skim it of then rinse your weight and lid. (If black, brown or green mold forms discard your ferment a try again, you probably didn't use enough salt)
After your ferment starts to bubble start smelling and tasting the cabbage every day. It should smell like cabbage in vinegar, just slightly at first and more everyday. If it smells right give it a taste everyday. Notice the speed at which it is souring, aim for about 2 weeks. If it starts tasting too close to sauerkraut you had before too fast move it to a cooler location. Once you get close to the flavor you want put a full cover on it and move it to the fridge. It will continue to ferment but at a much slower rate. This will keep for weeks if kept refrigerated and closed.
Notes:
Most traditional pickling techniques (this is another form of pickling) use grape leaves to hold crispness in the vegetable. This is do to the high amount of tannins in the leaves. The skin of the apples contains some on these same tannins so this keeps your kraut crunchy.
I refer to brine a lot here, brine is a mixture of water, salt and seasonings used to preserve or tenderize meat or vegetables.
Now for the scary parts of fermentation. You are messing with food kept at room temperature for a long period of time! There are serious consequences to not paying attention. Do not attempt to make ferments of foods you are not familiar with the taste and smell of. These plus sight are your defences against bad bacteria moving in. If your sauerkraut doesn't smell like sauerkraut don't eat it. The brine should be cloudy and whitish scum will occur, but mold colonies are hairy, sit on top of the surface or are a different color than the brine. If it smells right and doesn't have mold taste it. No matter what it will either taste like cabbage or sauerkraut. If it tastes bad or funky discard and don't worry, I have had bad kraut and not gotten sick. An adult human with a functioning immune system can deal with one taste of bad food, most times you just get gassy. In the very rare chance you develop fever or nausea go to your doctor. If you just take care of your culture the chances of getting sick are about the same as getting sick from your dog (unlikely).
Now for the good news. The bacteria in your properly fermented foods is already in your body, and yogurt, and kim chi, and pickles. Its lacto bacilli and it pretty much does the same thing inside your body as it does outside. It breaks down food making nutrients readily available for your body to take. It lives everywhere and is a long time friend of humans. People used this microbe to preserve food since the founding of agriculture. Ferments of the bracea family (broccoli, cabbage, cauliflower...) have been shown to have especially high concentrations of nutrients and anti oxidants made available by the bacteria.
The best part is if you successfully make sauerkraut once all you have to do it reserve and refrigerate some of the brine from your good batch and add it to your next. This colonizes your new batch with that right bacteria. The best thing about bacteria is its very territorial once it takes foot hold in an evironment it keeps out all other invading bacteria. One good batch of kraut guaranties future good batches. Just don't let your reserve brine sit for too long or else your little pets die and you start from stage one. (By the way, kraut spiked with reserve brine will ferment much faster so don't let that throw you off).
Please feel free to email me on any of my recipes but I especially like questions on fermentation.
Published with Blogger-droid v1.6.5
Thursday, January 20, 2011
cornmeal crusted lime chili tilapia
I only made this once before but it came out really good. Hopefully I remember how I did this. Tilapia is a low fat, sustainable, cheap, and easy to flavor fish. This is an easy and quick to prepare recipe.
4 tilapia filets
3/4 cup coarse ground cornmeal
3/4 cup unseasoned breadcrumbs
1 1/2 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1 tsp ancho or chipolte powder
1/2 tsp old bay
2 eggs
2 limes for zest and juice
Handful of cilantro leaves
Canola oil for pan frying
Begin by mixing your breadcrumbs cornmeal salt and pepper in a flat dish for breading. In a separate dish mix your flour ancho or chipolte powder and old bay. In a third dish crack two eggs and zest your limes. Beat lightly and allow to sit for a few minutes so the zest releases some if oils.
Now take your fillets and cut if half crosswise. Worry more about weight then size when halving, do your best to estimate. Pat fillets with a paper towel if the appear damp. Now dredge each piece in flour being sure to shake off excess. Then egg bath then breadcrumb/cornmeal mix.
While breading the fillets have your biggest heavy skillet heating over medium heat with quarter inch of oil in the pan. Once the oil is shimmering you are ready for the fish. Leave 2 inches of space around each piece. Do not over crowd the pan or else your fish will cook unevenly! It's better to cook in several batches. Leave each piece for 3-4 mins on the first side or until golden brown. Try not to play with the fillets too much or else you won't get a nice evenly brown crust. Turn over and give another 4-6 mins or until brown. Drain on paper towels. When ready to serve squeeze a little lime juice over and sprinkle some cilantro on each piece.
Notes:
If you don' have access to ancho or chipotle powder, ground cayenne is a good substitute.
Putting your seasoning in the flour dredge may seem like a waste but with spice blends such as old bay there are a lot of spices that easily burn (such as paprika). By hiding the spices under the breading you preserve the flavor and allow it to cook into to meat.
Make sure your fry oil is fully heated before adding the fish. If it isn't fully heated you will end up with soggy greasy under cooked fish. Also allow enough time in between each batch to let the oil come back up to temperature.
4 tilapia filets
3/4 cup coarse ground cornmeal
3/4 cup unseasoned breadcrumbs
1 1/2 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1 tsp ancho or chipolte powder
1/2 tsp old bay
2 eggs
2 limes for zest and juice
Handful of cilantro leaves
Canola oil for pan frying
Begin by mixing your breadcrumbs cornmeal salt and pepper in a flat dish for breading. In a separate dish mix your flour ancho or chipolte powder and old bay. In a third dish crack two eggs and zest your limes. Beat lightly and allow to sit for a few minutes so the zest releases some if oils.
Now take your fillets and cut if half crosswise. Worry more about weight then size when halving, do your best to estimate. Pat fillets with a paper towel if the appear damp. Now dredge each piece in flour being sure to shake off excess. Then egg bath then breadcrumb/cornmeal mix.
While breading the fillets have your biggest heavy skillet heating over medium heat with quarter inch of oil in the pan. Once the oil is shimmering you are ready for the fish. Leave 2 inches of space around each piece. Do not over crowd the pan or else your fish will cook unevenly! It's better to cook in several batches. Leave each piece for 3-4 mins on the first side or until golden brown. Try not to play with the fillets too much or else you won't get a nice evenly brown crust. Turn over and give another 4-6 mins or until brown. Drain on paper towels. When ready to serve squeeze a little lime juice over and sprinkle some cilantro on each piece.
Notes:
If you don' have access to ancho or chipotle powder, ground cayenne is a good substitute.
Putting your seasoning in the flour dredge may seem like a waste but with spice blends such as old bay there are a lot of spices that easily burn (such as paprika). By hiding the spices under the breading you preserve the flavor and allow it to cook into to meat.
Make sure your fry oil is fully heated before adding the fish. If it isn't fully heated you will end up with soggy greasy under cooked fish. Also allow enough time in between each batch to let the oil come back up to temperature.
Published with Blogger-droid v1.6.5
chick-un salad
This is a great chicken/tuna salad substitute. It still has all the protein, half of the fat, and packed with fiber. It uses chickpeas as the main protein and even though it uses mayo it should last at least a week making it great for a quick and easy lunch.
2 cans chickpeas drained
2 rib celery
2-3 carrots
1/2 small red onion
1/2 anaheim pepper (looks like a lime green poblano)
Dressing:
1/2-1 cup mayo
1 tbls mustard
1 tbls lemon juice or apple cider vinegar
1/2 tbls honey
1 tbls (or more!) fresh dill chopped
1 tsp caraway seed (optional)
Begin by pulsing your drained and rinsed chickpeas in a food processor until just crumbly, do not over process or you'll just have hummus. Remove chickpeas and chop vegetables one by one in processor. You can hand chop if you like your salad a little more chunky and crisp. Mix chickpeas to veggies, then add dressing ingredients and mix to combine. The amount of dressing you use is up to your taste and how dry you like your salad. Serve on toast or salad greens.
Some notes:
If you don't own a food processor don't despair, just put the chickpeas in a bowl and crush with a can. Place can on peas and slowly push down, don't just start whacking with the can or you'll once again get hummus.
The anaheim pepper has a crisp fresh flavor and quite a bit of spice, if you can't find this a fresh long hot or frying pepper works. If you don't like peppers my old boss used red grapes giving her chicken salad a sweet tangy flavor. Just forget the honey and add
1/2-1 cup quartered red grapes.
Also if you want more of a tuna salad flavor add:
1-2 tsp nori or dulce flake
These are both heavily flavored sea vegetables high in micro nutrients and iodine (necessary for people like me who usually only use sea salt that contains no iodine).
Enjoy!
2 cans chickpeas drained
2 rib celery
2-3 carrots
1/2 small red onion
1/2 anaheim pepper (looks like a lime green poblano)
Dressing:
1/2-1 cup mayo
1 tbls mustard
1 tbls lemon juice or apple cider vinegar
1/2 tbls honey
1 tbls (or more!) fresh dill chopped
1 tsp caraway seed (optional)
Begin by pulsing your drained and rinsed chickpeas in a food processor until just crumbly, do not over process or you'll just have hummus. Remove chickpeas and chop vegetables one by one in processor. You can hand chop if you like your salad a little more chunky and crisp. Mix chickpeas to veggies, then add dressing ingredients and mix to combine. The amount of dressing you use is up to your taste and how dry you like your salad. Serve on toast or salad greens.
Some notes:
If you don't own a food processor don't despair, just put the chickpeas in a bowl and crush with a can. Place can on peas and slowly push down, don't just start whacking with the can or you'll once again get hummus.
The anaheim pepper has a crisp fresh flavor and quite a bit of spice, if you can't find this a fresh long hot or frying pepper works. If you don't like peppers my old boss used red grapes giving her chicken salad a sweet tangy flavor. Just forget the honey and add
1/2-1 cup quartered red grapes.
Also if you want more of a tuna salad flavor add:
1-2 tsp nori or dulce flake
These are both heavily flavored sea vegetables high in micro nutrients and iodine (necessary for people like me who usually only use sea salt that contains no iodine).
Enjoy!
Published with Blogger-droid v1.6.5
Wednesday, January 19, 2011
peanut butter mung bean salad
This is one I came up with years ago but still is a favorite of mine. Its good as a side dish or as a quick lunch. Soon to come is a recipe for cornmeal crusted lime tilapia, I suggest pairing the two.
The salad:
1 lb of mung bean sprouts (or whatever a decent sized bag you can find)
2 ribs celery cut into match sticks
2 carrots cut into match sticks
1 bell pepper cut into match sticks
3 scallions (green onions) chopped
3-4 radishes sliced
1-3 small red chilies finely chopped
2 cloves garlic crushed and minced
1/2-1 tbls fresh ginger minced
The dressing:
1/3 cup peanut butter
1 tbls canola oil (or peanut or veg)
1/2 tbls toasted sesame oil
1 tbls soy sauce
1 tbls rice wine vinegar (or lime juice)
1/2 tbls miso paste (if available, also if using cut the soy sauce in half as miso is very salty)
1 tbls-1/4 cup water
Start by rinsing and draining your mung sprouts pick out any that look too soggy or brown. In a large bowl mix all salad ingredients together.
With the dressing combine all ingredients except water and whisk until completely combined. Slowly add water while mixing, the dressing should be a little thin but still smooth enough to easily coat the back of a spoon.
When ready to serve add the dressing to the salad and toss to coat. If you feel fancy garnish with slivered almonds or crushed cashews. This dressing also works great on pasta or as a dip if left a little thicker.
The salad:
1 lb of mung bean sprouts (or whatever a decent sized bag you can find)
2 ribs celery cut into match sticks
2 carrots cut into match sticks
1 bell pepper cut into match sticks
3 scallions (green onions) chopped
3-4 radishes sliced
1-3 small red chilies finely chopped
2 cloves garlic crushed and minced
1/2-1 tbls fresh ginger minced
The dressing:
1/3 cup peanut butter
1 tbls canola oil (or peanut or veg)
1/2 tbls toasted sesame oil
1 tbls soy sauce
1 tbls rice wine vinegar (or lime juice)
1/2 tbls miso paste (if available, also if using cut the soy sauce in half as miso is very salty)
1 tbls-1/4 cup water
Start by rinsing and draining your mung sprouts pick out any that look too soggy or brown. In a large bowl mix all salad ingredients together.
With the dressing combine all ingredients except water and whisk until completely combined. Slowly add water while mixing, the dressing should be a little thin but still smooth enough to easily coat the back of a spoon.
When ready to serve add the dressing to the salad and toss to coat. If you feel fancy garnish with slivered almonds or crushed cashews. This dressing also works great on pasta or as a dip if left a little thicker.
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got a cold? have some nose draino
I often make this tea for myself or friends when sick with a cold, it clears you out, boosts the immune system and doesn't taste too bad either. It works best on congestion. This makes one big mug.
All it takes is:
1 tea bag of your choice
1 tbls honey
1 tsp of ginger (or more if you like ginger)
1/2 tsp red pepper flake (very important)
a good squeeze of lemon
These are two special ingredients I picked up at penn herb, if you don't have a good natural food store near you the tea will still get the job done.
1/2 tsp dried elderberry
1/2 tsp marshmellow root (yes this is an actual plant)
To brew your cure boil some water in your tea kettle. If you have a clean french press put all your ingredients except the bag in the press (if not any heat resistant vessel works, ie pyrex measuring cup). Allow ingredients to steep for 3-5 mins, strain and add your tea bag. Sip and feel your congestion run away.
The active ingredient in red chili flake that makes it spicy is a powerful agent to fight congestion. It acts as an anti inflamitory to calm swelling in the nose and chest, it opens capilaries to get blood flowing breaking up infection and it dries mucus membranes to keep you from clogging up again.
Marshmellow root contains a chemical called musciline which coats the throat and stomach easing iritation often caused by post nasal drip.
Elderberry is a great immune booster and adds a nice flavor.
I hope this helps anyone suffering from the ailments of the season!
All it takes is:
1 tea bag of your choice
1 tbls honey
1 tsp of ginger (or more if you like ginger)
1/2 tsp red pepper flake (very important)
a good squeeze of lemon
These are two special ingredients I picked up at penn herb, if you don't have a good natural food store near you the tea will still get the job done.
1/2 tsp dried elderberry
1/2 tsp marshmellow root (yes this is an actual plant)
To brew your cure boil some water in your tea kettle. If you have a clean french press put all your ingredients except the bag in the press (if not any heat resistant vessel works, ie pyrex measuring cup). Allow ingredients to steep for 3-5 mins, strain and add your tea bag. Sip and feel your congestion run away.
The active ingredient in red chili flake that makes it spicy is a powerful agent to fight congestion. It acts as an anti inflamitory to calm swelling in the nose and chest, it opens capilaries to get blood flowing breaking up infection and it dries mucus membranes to keep you from clogging up again.
Marshmellow root contains a chemical called musciline which coats the throat and stomach easing iritation often caused by post nasal drip.
Elderberry is a great immune booster and adds a nice flavor.
I hope this helps anyone suffering from the ailments of the season!
Published with Blogger-droid v1.6.5
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