I’ve posted a recipe for this tofu–or at least a variation of it–in the past but I made it for staff lunch today and thought I’d re-post it because it is so easy and delicious to make. Sometimes I eat it as a salad component but today I ate it on a sandwich with toum (my chickpea version of Lebanese garlic mayo), vegetables, and whole grain bread. Follow the links in this paragraph for the other components, and the tofu recipe is below.
Category Archives: Food Photography
Two delicious but unrelated recipes…
At some point I’m pretty sure I’ve posted both of these recipes in the past, but not in quite some time. Anyhow, I had to make these yesterday at work for two separate events and thought I’d re-post them. What’s interesting, I thought, is that while neither of these recipes are remotely related to one another both can be served hot, at room temperature, or chilled.
The Anatomy of a Healthy but Really Delicious Pizza…
Okay. So this pizza was delicious. I say “was” and not “is” because I ate more than half of it for dinner and I’ll likely eat the rest before the night is out. Anyhow, this post is more about the crust than what is on it (because you can really put whatever you like on a pizza). In an ongoing effort to make healthier bread and pizza dough I not only used 100% whole wheat flour (which I usually do) but I also added beans to the dough. This last step isn’t that unusual for me either as Ezekiel bread and its many variations are one of my favorite doughs. But what is a bit unusual is the amount of beans-to-flour ratio…the dough is made up of about 50% beans. I added just enough water to the beans to allow them to puree smoothly. Pictured below.
And then added enough flour to the bean puree (with a few other basic ingredients) to make a dough. Delicious. I’m not sure this would make a good bread, or should I say light bread, because of the high ration of beans, but it did make a fine pizza dough. On the pizza–as pictured below–I also added a thin coating of pesto (click for a recipe), a thin layer of tomato sauce (click for a recipe), a layer of broccoli aglio e olio (click for multiple recipes), and of course cheese (Ok, so the cheese is not the healthiest ingredient, but it is good and I cannot eat pasta or pizza without it). Anyhow, the recipe for the dough is listed after the photos.
On Cooking for One’s Self…
That’s Maxwell and Franklin above staring at me while I cook my dinner. By the look in their eyes you’d think that I never feed them…but they just finished eating their dinner. So what do they have to do with cooking for One’s Self? Well, not much on the one hand, but on the other, a lot. I can have a super stressful day or evening at work and they are always there to greet me with a snort and wag when I arrive home. It’s been a known fact for quite some time that caring for a dog makes a person happier, but in the same way cooking can be a form of therapy, too (cooking can even be a spiritual practice...if you let it). Food, of course, nourishes far more than just the physical body. But, as usual, I’m jumping ahead.
Many of you know by now that I cook for a living. And cooking at work is way different than cooking for myself at home. Work cooking is often stressful for so many reasons; cooking at home is not. When I cook at work it is in large amounts while I am also managing a staff, food costs, etc, etc. But at home it is peaceful. With my son off at college it is just me and the pugs. I’ll often drink wine and listen to NPR. This to me is pure luxury.
I am fully convinced everyone should cook for themselves (and really for themselves). If not everyday, then at least now and again. This is especially true for those in the food-service industry. I can’t tell you how many times I hear a colleague state that after cooking all day or all evening the night prior the last thing they want to do is cook at home. I can’t help but think of what this person is missing out on when they don’t cook just for themselves now and again. A person that serves others on a daily basis (whether it’s food service or any other form of service, such as health care or ministry) really needs to take care of themselves, too. And cooking for myself is a way of tending to myself…physically, of course, but also–at times–emotionally and spiritually as well.
It’s interesting in that while I’m at work and there is so much going on all at the same time cooking is sometimes automatic…I don’t even think about it. I just do it. Sometimes I don’t even smell the air thick with aroma because I am so accustomed to it after all these years. But at home it’s different. I’m aware of everything. I of course cook with all five senses at work (one has to), but at home it’s as if it’s amplified. At work the food I cook is dictated by what the customer (club member) orders. But at home the food that I cook are things that I enjoy. And nine times out of ten this is either a pasta dish or a rice dish. I really love Mediterranean and Near Eastern foods, so this is usually what I make myself. And while I am not a vegetarian I rarely cook meat at home unless my son is here.
The sense of smell and taste are said to be the two strongest memory senses…the aroma or taste of something can quite literally transport you to a different time and place. Tonight, for example, I made a brown rice dish with chickpeas and spinach, and seasoned it with sofrito and Lebanese seven-spice blend. The sweet smell of Lebanese spices always brings me back to my youth, of going to my grandmothers house. It was the first smell that tickled your nose when you walked through the front door.
And when I rolled out whole wheat flatbread I used my grandmothers rolling pin, which I inherited and is said to have been brought from the “old country” at the beginning of the previous century. I made the bread while the rice cooked and topped it with an herb pesto, which was made from herbs that grew just outside my front door this past summer.
Before the rice was finished I washed and sliced a locally grown apple. After taking a sip of wine and then biting the apple it was alarmingly tart, but in a good way. When I finally sat down to my meal in front of the radio the national news was on. And as usual there was a lot of bad stuff to report. So before I dug in I sat in silence for a minute and looked at all I had in front of me…the beautiful plate of rice, bread with pesto, wine, fruit, and a small plate of spicy fermented cabbage made from cabbage that grew in my garden as well. And I felt almost overwhelmed with gratefulness…that I had so much–too much at times–while some have so little. So I sat for a minute. Then I thanked God (or Spirit, or Universe, or whatever term you identify with) for not only all that I have, but also all that I am given in the desire and ability to cook such a good meal. Then I ate while my dogs looked on, knowing that tomorrow’s meal would be just as good…leftovers!
For a brown rice and beans recipe, click here.
To learn how to make sofrito, click here.
For my version of Lebanese Seven Spice blend, click here.
For a really basic whole wheat bread dough for flatbread, use this recipe.
For a recipe on how to make any herb into pesto, click here.
To learn about fermented foods in general, including spicy cabbage, click here.
Pesto!
Pesto is similar to sofrito in that it is both an ingredient and a stand-alone recipe. It can be eaten as is–as a dip or spread–or added to recipes as a flavor enhancer. The word loosely translates from the Italian as “pounded,” because this was originally made with a mortar and pestle. But with the aid of a blender this is one of the easiest recipes you’ll ever make. It is classically made with basil, pine nuts, garlic, olive oil, and cheese, but ingredients can be interchanged. Tonight, for example, I made it with basil and parsley (which were still growing in the garden), almonds that I had in my pantry, garlic, olive oil, Parmesan, and a single hot pepper that was still growing in the garden. I tossed it with pasta for dinner and froze what I didn’t use. Here’s a basic recipe.
.
1 cup fresh herbs
2 cloves garlic
1/4 cup nuts
1/4 cup virgin olive oil
1/4 cup grated Parmesan cheese
Combine all of the ingredients in a blender and puree until smooth.
Scampi!
This is a simple but classic dish. Make this at home in minutes and save lots of money from what you’d pay in a restaurant (but then you have to wash the pans and dishes). Anyhow, this is really simple and truly flavorful. If you’ve never made this recipe before I hope you give it a try.
Serves 2-4
12 large shrimp, shells and veins removed but tails remaining
a few ounces flour for dusting
4 tablespoons unsalted butter
2 cloves garlic, minced
½ lemon, sliced
½ cup white wine
¼ teaspoon sea salt
¼ bunch parsley, washed and minced
Dredge the shrimp in the flour. Heat a skillet with the butter over medium high heat. When the butter is melted and begins to bubble add the shrimp. Cook it for a minute or so on one side, then turn it over and add the garlic. Stir and shake the pan gently. After another minute add the lemon, wine, and salt. Simmer the shrimp for a couple minutes, or until cooked and the sauce has thickened slightly, then stir in the minced parsley. Serve with rice pilaf or over pasta.
Three Loaves and a Pie…
I haven’t posted this recipe in a while and I made it this morning so I thought I’d re-post it (as it is one of my favorites). It’s my basic whole wheat bread recipe with the addition of oats…delicious and nutritious. And is often the case, after the first rise of the dough (before I cut it into loaves) I pinched a piece off and made a small pizza for lunch (which I baked while the loaves rose and ate while they baked). And the pizza itself is a sort of reflection of this past summer…the tomatoes (which are now sauce) and the eggplant were both grown just outside my front door.
6 cups whole wheat flour, divided
2 cups oatmeal, plus additional for coating
2 tablespoons vital wheat gluten
3 ½ cups water, divided
2 tablespoons instant yeast, divided
¼ cup olive oil
¼ cup honey
2 teaspoons kosher salt
Separate the ingredients into two bowls using this ratio: In one bowl combine 4 cups of flour, two cups of oatmeal, the wheat gluten, and 2 ½ cups of water; stir until just combined. In the second bowl combine the remaining 2 cups of flour, 1 tablespoon of yeast, and 1 cup of water; stir until just combined. Cover the bowls and allow the ingredients to rest and begin fermenting for at least an hour, but up to 12. Then combine the contents of bowl bowls into the bowl of an upright mixer fitted with a dough hook. Add the remaining tablespoon of yeast, along with the olive oil, honey, and salt. Knead the dough on medium speed for about 8 minutes, then cover and allow to rise for one hour. Transfer the dough to a work surface, cut it into two or pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 425F. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.
No recipe needed…
One of my food purveyors delivered a case of peaches today from which these two come. Perfect, I thought (or likely said aloud) as I opened the case. I took one and bit in and sweet nectar ran down my chin. In some instances, such as this, I also thought to myself, I could not create a recipe using these peaches that would improve them. They are perfect as is. No recipe needed. Mother nature is amazing. I just felt like saying this and sharing the photos.
With my whole body I taste these peaches,
I touch them and smell them. Who speaks?
I absorb them as the Angevine
Absorbs Anjou. I see them as a lover sees,
As a young lover sees the first buds of spring
And as the black Spaniard plays his guitar.
Who speaks? But it must be that I,
That animal, that Russian, that exile, for whom
The bells of the chapel pullulate sounds at
Heart. The peaches are large and round,
Ah! and red; and they have peach fuzz, ah!
They are full of juice and the skin is soft.
They are full of the colors of my village
And of fair weather, summer, dew, peace.
The room is quiet where they are.
The windows are open. The sunlight fills
The curtains. Even the drifting of the curtains,
Slight as it is, disturbs me. I did not know
That such ferocities could tear
One self from another, as these peaches do.
These Are Lip Smackin’ Good…no joke
Okay, so these may not be the healthiest thing I’ve posted on this blog, but geeze o’ man are they delicious. Boneless chicken tenders marinated in buttermilk and spices, then breaded with oatmeal and pan-fried (and yes, before you ask, these can be baked instead of pan-fried but they would loose some of their crispiness). And paired with the sweet and spicy (and really easy to make) strawberry-horseradish sauce, these things can be addicting. Anyhow, I hope you try these.
Makes about 18 Chicken Tenders
1 pound boneless chicken breast
For the buttermilk marinade:
1 cup buttermilk
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon kosher salt
For the coating:
2 cups oatmeal
3 eggs
¼ cup milk
2 cups whole wheat flour
Oil for pan-frying
Place the sliced chicken in a bowl or shallow pan. Mix all of the ingredients for the marinade together and pour over the chicken. Gently stir the chicken to allow the marinade to coat all sides. Cover the chicken with plastic wrap and refrigerate for at least 30 minutes.
Place the oatmeal in a food processor or blender and pulse it until it resembles a coarse meal. Mix the eggs with the milk. Arrange three pans in this order: one pan containing the flour, the second containing the egg-milk mixture, and the third containing the oatmeal. If you are right-handed, do this from left to right, and if you are left-handed do this from right to left. Place a clean pan next to the oatmeal and the marinated chicken next to the flour. Coat the chicken, one piece at a time, by first dipping it in the flour, then the egg, and finally the breadcrumbs. As the chicken is coated arrange the pieces on the clean pan.
Heat about ¼ inch of vegetable oil in a heavy skillet over medium-high heat. When the oil is hot but not smoking, gently add a portion of it to the pan without overcrowding the pan (the chicken should sizzle as it touches the oil, if it does not this means the oil is not hot enough). Cook the chicken on both sides for a couple minutes, until it is golden and cooked throughout. Transfer the chicken to absorbent paper and cook the remainder of the chicken as needed.
Makes about 2 cups
1 cup strawberry preserves
1 cup orange juice
1 tablespoon cornstarch
2 tablespoons water
3 tablespoons horseradish
Combine the preserves and orange juice in a small pot and bring it to a simmer. Stir the preserves with a wire whip to dissolve it. Combine the cornstarch and water in a small bowl, mixing it to make sure the cornstarch has dissolved, then stir it into the strawberry-orange mixture. Cook the sauce for a couple minutes, until it thickens slightly. Remove the pot from the heat and stir in the horseradish. The sauce can be serves hot, at room temperature, or chilled.
The Mother Loaf…
Ezekiel Bread; a meal in itself. I’ve posted this recipe a few times prior, but not in quite a while. It is my favorite bread (to eat and to make) and in fact is still the #1 reason people visit this blog. More than 500 people find their way to my little page each day for this simple but delicious recipe. As I’ve also mentioned before, while this recipe looks somewhat difficult to make, it is really not (read the directions in steps). One of the biggest difficulties people seem to have is that the dough is too wet (likely from not squeezing out the beans and grain enough). This is not a problem, simply add additional flour. This bread is not only delicious, but also nutritious. If you are a baker, or someone who wants to bake, I hope you try this recipe…you won’t be sorry. There are additional links below.
2 tablespoons white beans
2 tablespoons red beans
2 tablespoons lentils
2 tablespoons barley
2 tablespoons millet
2 tablespoons bulgur wheat
___________________
2 cups whole wheat flour
2 teaspoons instant yeast
___________________
4 cups whole wheat flour
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast
Boil the grains in the water in logical succession according to cooking times: first the white and red beans (about 60 minutes), when they are soft add the, spelt berries, lentils, and barley (about 30 minutes); lastly, add the millet and bulgar (about 10 minutes). The key is that after each addition the previous grain must be soft enough so that when all of the grains are in the pot they will all be equally soft; undercooked grains (especially the beans) can really ruin this bread. And as the grains cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the grains are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the grains are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.
Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.
Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.
For additional directions and photos on how to make this bread, click here.
The read my views and philosophy on this bread, click here.
New Orleans Red Beans-and Rice Burgers
These are a variation of a few different vegetarian/bean burgers I’ve made and posted somewhat recently, and a play on the classic New Orleans red beans-and-rice recipe. While this recipe is equally delicious it is a bit more labor intensive than my other vegetarian burger recipes (but not really) in that you have to cook rice before you make the burgers. Now I know that if you are a native New Orleanian or have Creole/Cajun roots you will disagree with this recipe. But I mean no disrespect and it is–I believe–really delicious. I’ve been lucky enough to visit the Crescent City on more than a few occasions and had fallen in love with it at first glance. The first time I was there in the mid 19-80’s I was traveling with a friend and pretty much survived on red-beans-and rice for a couple months (which was 99 cents at a local restaurant), and plenty of Dixie beer, too. Anyhow, I hope you try this recipe; it is easy to make and really delicious.
Makes about 10 (4 ounce) burgers
4 tablespoons olive oil
1 small onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon oregano leaves
1 tablespoon smoked paprika
2 teaspoons turmeric
2 teaspoons black pepper
¾ cup brown rice
2 cups vegetable broth
1 (15 ounce) can red beans, rinsed and drained
2 eggs
½ teaspoon kosher salt
1 bunch green onion, sliced thin
1 cup shredded cheddar (3-4 ounces)
½ cup hot pepper sauce
1 ½ cup bread crumbs (plus extra for dusting)
Olive oil for cooking
Heat the olive oil in a small pot over medium heat and add the onion and bell pepper. Cook the onion and pepper for about five minutes, or until they just begin to brown, then add the onion and cook another minute or two. Turn the flame to low and stir in the chili powder, cumin, oregano, paprika, turmeric, and black pepper; cook the spices for a minute to bring out their flavor. Stir in the rice, coating it with oil and spices, then stir in the broth. Bring the broth to a boil, cover the pan with a lid, and simmer the rice for 30-40 minutes or until the rice is fully cooked (if too much broth evaporates before the rice is cooked ad more as needed). Remove the pot from the heat and stir in the beans. Transfer to a shallow pan and refrigerate until cool. Divide the rice-and-bean mixture into two portions. Place the first half in the bowl of a food processor and pulse until coarse but not pureed, then transfer it to a clean bowl. Add the remaining half of rice-and-beans to the food processor along with the eggs, salt, green onion, cheddar, and hot pepper sauce; process until a smooth paste. Add this to the bowl with the coarser mixture along with the breadcrumbs and mix thoroughly. Divide the mix into ten balls and shape into burgers, transferring them to platters or a baking sheet that is lightly dusted with breadcrumbs. Heat a large heavy skillet with 1/8th inch olive oil over medium-high heat. Cook the burgers for about 10 minutes, turning them as necessary, or until golden, crispy, and cooked throughout. Transfer to absorbent paper before serving.
The Spice is Right (two super flavorful and delicious recipes)…
Spices really are amazing aren’t they? Not only are some used for food preservation and medicinal purposes (not to mention preventative medicine) they also make even the blandest foods taste really incredible; these recipes are two examples of this. And both of these recipes, while delicious hot from the oven or skillet, are equally delicious at room temperature or even cold from the fridge. The tofu, for example, when chilled makes a great meat alternative on sandwiches.
Serves 4
1 pound extra-firm tofu
1 cup plain yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
2 slices ginger, minced
1 jalapeno, seeded
½ small onion, diced
3 tablespoons curry powder
2 teaspoons kosher salt
Black sesame seeds to garnish (optional)
Remove the tofu from its package and drain it. Set the tofu on a plate with 2 or 3 plates on top of it, gently squeezing out some of it’s moisture. Leave the tofu to drain for 10-15 minutes. Combing all the remaining ingredients except the sesame seeds in a food processor or blender (yogurt, lemon juice, garlic, ginger, jalapeno, onion, curry, and salt), and process until smooth. Pour the marinade into a shallow pan. Slice the tofu about ½ inch thick (and crosswise if you would like smaller pieces). Lay the tofu slices in the marinade, turning them to coat all sides. Marinate the tofu for ,30-60 minutes. Preheat and oven to 350F. Transfer the tofu to a baking sheet that is fitted with a wire rack, leaving some of the marinade on the tofu. Sprinkle the tofu with black sesame seeds and bake it in the preheated oven for about 20-30 minutes, or until the tofu begins to brown at its edges. This is delicious straight from the oven, at room temperature, or chilled as a snack or sandwich ingredient.
Serves 4
¼ cup vegetable oil
1 small onion, diced
3 medium potatoes, peeled and diced
3 cloves garlic, minced
3 slices ginger, minced
1 tablespoon black mustard seeds
1 teaspoon kosher salt
1 teaspoon turmeric
½ teaspoon whole cumin seed
½ teaspoon crushed hot pepper
1 small head cauliflower, cut into florets
1 cup water
¼ cup lemon juice
1 cup frozen peas
1 small bunch cilantro, washed and chopped
Heat the oil over medium-high heat in a large skillet and add the onion and potato. Cook these for a couple minutes, until they just begin to change color. Add the garlic and ginger and cook another minute. Stir in the black mustard seeds, salt, turmeric, cumin seed, and crushed hot pepper; cook for a minute to release it’s flavor and aroma, then stir in the cauliflower, coating it with oil and spices. Add the water, then cover the skillet and cook the potatoes and cauliflower for a couple minutes. Stir in the peas and lemon juice; cook for a minute or two. Remove the pan from the heat and stir in the cilantro.
Chicken-less Fingers…
Okay. So these are really good. These are a play on chicken fingers which of course are a knock off of chicken wings. In my continued effort to eat less meat I made these today as an alternative to the chicken fingers I cooked for staff lunch at work. And rather than tossing them in butter and hot sauce and then dipping them in creamy blue cheese dressing (as traditional Buffalo style wings are) I included the hot sauce and Gorgonzola cheese in the actual mix. The finished product was, if I do say so myself, quite addicting. To read a story with recipes regarding the history and my personal history with chicken wings (originally n Buffalo Spree Magazine), click here. And btw, in Buffalo they are simply called wings.
Thoughts on the Perfect Pear, and another quick note
I had this with dinner this evening. Perfect. Just right. But I’m also fully aware that it is likely from last fall, seeing it is not in season at present. I ate it with a large chopped salad dressed simply with virgin olive oil, white balsamic vinegar, and course sea salt. It was truly delicious. Why, I sometimes wonder, do we (I) make such a fuss over food when it’s nearly perfect already. Okay, I’ll stop with the mushy stuff.
But anyhow, I just wanted to mention that I’ll be away from my computer for a few days. I’ll likely post again on the 7th or 8th. Until then…peace.
This is way more fun than cutting a lawn…
It has been more than ten years since I tore up my teeny front lawn and planted a teeny vegetable garden which yields big results. And over the years it–the garden–has spread to other areas around the house; the side and rear, mainly. But this year–because of various reasons–I have only planted the front yard garden…sort of getting back to basics. It’s doing well and tonight was the first significant haul of the season…broccoli. It is so satisfying picking the broccoli and cooking it just feet from where it grew and remembering when you planted it (I could go on). At any rate, I’ve posted this recipe numerous times prior but it is one f my favorite. It is simple, nutritious, and really easy to make. If you haven’t made this yet I hope you give it a try.
Penne alla aglio e olio con broccoli in brodo
(Penne with Garlic, Oil, Broccoli, and Chicken Broth)
Moules Marinière!
I’ve posted this recipe before but not in a while. It is really delicious and so easy to make…quite literally put everything in a pot and place it over a fire. Anyhow, I made a large pot of these at work this evening (a scoop of them is pictured straight from the pot) and thought I’d post this recipe again. Here it is…
Kibbet Batata with Broccoli Cheddar Hashwa and Lentil Salsah
This is a contemporary version (fusion?) of traditional Lebanese kibbeh (pie or patties made with meat or vegetables and bulgar wheat). Most often this is made with meat (and sometimes eaten raw), but there are plenty of vegetarian versions out there as well, and this is just one of them. The vegetable recipes are usually eaten during Lent, but in my opinion are just as good any time. Potato is one of the traditional recipes, but what makes this nontraditional is the hashwa (stuffing)…it is made of broccoli and cheddar. Anyhow, this may look complicated at first, but it’s really not. Each recipe is really simple to make. And as always, these are just suggestions, use whatever seasonings or ingredients that suits your needs or tastes.
Fourteen Bean, Grain, and Legume Bread (a meal in every slice)
I’ve posted this recipe some time ago but it is so easy to make and so delicious that I thought I would re-post it. This is really a variation of my Ezekiel Bread recipe (click here or here) but somewhat simplified in that you boil the beans all at once rather than in stages. And while I used 14 different beans and legumes nearly any can be used, or even just one (the recipe below reflects this).
What I find interesting about this bread is that while it adds tons of nutrition to the bread it also adds a soft texture. And interestingly, the beans mostly are mashed into the bread itself when kneaded. You can see in the image above there are just specs of beans in the finished slice. And if you are worried that this is a difficult bread to make, don’t be…basically, after boiling the beans or grains you simply make this like you would any other whole wheat bread except you utilize the cooking liquid as the water and add the beans to the dough.
1 cup dried beans
___________________
2 cups whole wheat flour
2 teaspoons instant yeast
___________________
4 cups whole wheat flour
1/4 cup olive oil
3 teaspoons kosher
3 teaspoons instant yeast
Boil the beans until very soft. As the beans cook add more water to the pot as necessary because the cooking liquid, which is full of nutrients, will become part of the recipe (keeping a lid on the pot will slow it’s evaporation). After the beans are cooked allow them to cool in the liquid to room temperature, refrigerating if necessary. After the beans are cooled drain them, squeezing them with your hands or the back of a spoon, reserving the cooking liquid.
Turn the dough out onto a floured work surface and cut it into 2 or 3 pieces. Shape into loaves and place into lightly oiled pans. Loosely cover the loaves with plastic wrap and allow to ferment for 30-60 minutes, or until double in size and when gently touched with a fingertip an indentation remains.
Bake the breads for about 30-40 minutes, adding steam to the oven a few times (either with ice cubes or a spray bottle) and rotating the breads every ten minutes. The breads are done when they are dark brown and sound hollow when tapped upon. Remove the breads from their pans and allow them to cook on a wire rack for at least 10 minutes before slicing.
Black Bean Cheddar Burgers (Yum!)
Yes these are as good as they look, and of course they are easy to make also. If you’ve ever wanted to make your own meatless burger this is a good one to try. And also, as usual, this recipe is simply a guide. Change the beans, seasonings, etc., to suite your person liking. And before you ask–because I already know that your thinking it–I’ll answer three questions:
1. Can these be made completely vegan? Yes, simply omit the egg and the cheese, and if you like replace it with soy cheese. It may have a more crumbly texture, but still be just as flavorful.
2. Can these be made gluten free? Yes. Cooked brown rice or uncooked instant oats would likely be good substitutes for the breadcrumbs. To use the cooked rice puree it with the beans, and when using oats (which would likely be a better option), add them when you would the bread crumbs and let the mix sit for 20 minutes or so to allow the oats to absorb moisture. This, too, will probably yield a more crumbly texture but still be just as flavorful.
3. Can these be baked instead of pan-fried to alleviate fat. Yes, definitely. Simply lay them flat on a baking sheet and bake them in a preheated oven. The only difference is that they probably will not have the crispy crust as pictured, but they will still be just as flavorful.
I really hope you try these because they are so easy to make and really flavorful. I’d be interested in hearing how they came out, and if you tried any variations (of those listed or your own).
Farfalline with Asparagus, Tomatoes, Chicken Broth, Saffron, Garlic Confit, and Fontinella
This is a continuation of a previous post regarding garlic confit…here’s an example of a recipe in which I used it. I made this for staff lunch at work yesterday. At first glance this may look complicated but it is really very simple…and really delicious. Other than the chicken broth this recipe is meatless but it would go really well with seafood or poultry. This is also a restaurant-quality recipe that can be made in your home kitchen for a fraction of the cost. If I were only allowed one word to describe this dish it would be: Flavor (and the accompanying sound would be: Mmmm…)