Maple Tofu Pilaf with Roasted Vegetables

Get back to the garden.  Thanks, Joni, and I agree.  But who's garden?

Barbra Kingsolver would say ours - but it is 16F in the Mid-Atlantic today.  I think I saved my last CSA butternut squash for as long as it would last in my basement (modern root cellar?), until mid-winter.  Gotta eat it now...  But green beans and cilantro??

I'm working on one thing to conquer at a time.  Eating more plant food in my diet being priority number 1.  Then I will work on from where and when it came.  Step by step.

This ain't no roots-and-shoots.  This is real food, that will satisfy active, hungry go-getters.  A blend of complex grains with sweetened, caramelized and hearty roasted veggies, drives deep satisfaction and high energy afterwards. No more post-dinner comatose; now go do something you love, and makes a difference!
1 cup favorite mixed rice
2-1/2 cups water, or according to package instructions
1/2 tsp salt

12 oz French Haricotvert green beans, washed, dried and trimmed
1/2 purple Bermuda onion, sliced
3 cloves garlic, thinly sliced

1 butternut squash, peeled and cubed, about 2 cups
2 tsp Rosemary

1/2 lb seasoned, baked tofu, cubed

1 Tbsp soy sauce
1 Tbsp maple syrup or honey
2 Tbsp roasted pumpkin seeds
Palmful fresh cilantro leaves

Preheat oven to 400 F. Toss the rice into a medium pot with a tablespoon canola oil. Toast the rice for about 5 minutes, stirring almost constantly. Add the water and the salt and bring to a gentle boil. Stir and reduce to a very low simmer. Cover and cook about 20-30 minutes, until all the water is absorbed.

Meanwhile, toss the green beans together with the onions and the garlic in a large bowl with 2 tablespoons olive oil. Salt and pepper generously to taste.

Tip into a rimmed baking sheet and distribute evenly.

Then toss the butternut squash in the same bowl with the Rosemary and another tablespoon olive oil. Salt and pepper generously to taste.

Tip into a second rimmed baking sheet. Place both sheets into the oven and roast for 30 minutes, stirring half way through. When the squash is just tender enough to eat, remove from the oven.

While the veggies roast, sauté the tofu in a dash of olive oil in a non-stick skillet.  Add the soy sauce and continue cooking until soy sauce dries out quite a bit.  Add the maple syrup or honey and cook again until dried out quite a bit.

When the rice and the roasted veggies are done, gently fold them together with the tofu in a large bowl. Tip out into a serving bowl and garnish with the pumpkin seeds and cilantro.

Serves 4-6.

Cook's Note:  There are so many great rice mixes out there these days.  You could use whichever one is your favorite.  I used Trader Joe's Brown Rice Mix which has brown rice, black barley and daikon radish seeds (bottom left of photo). Experiment and use what you love.

Fast Spatchcocked Chicken Roasted with Tomatoes Olives and Jalapeño

I was brought up on the classic roasted chicken.  Our mother would roast two at a time, to feed all of us.  And all it took was a bit of salt and pepper to make a delicious meal - with a fantastic sauce.

But it is so old-school, to take almost an hour and a half to roast a whole chicken.

No longer:  spatchcoking a chicken by removing the back and flattening, allows the bird to cook so much faster - you should be done in almost half the time.  And you still get all the fantastic sauce - and all the leftover bones for soup.

So enrich your work week with a roasted chicken now and again.  It's cheaper, and more comforting.  It makes home.  But do take two more minutes to add some tomatoes, olives and jalapeños to kick it up a notch. This would be my Mom in the 21st century!
1 roaster chicken
1 pint grape tomatoes
1 cup pitted Kalamata olives
1/4 cup pickled jalapeño pepper slices
1 Tbsp rosemary

Preheat oven to 375F. Carefully spatchcock the chicken by cutting out the back portion of the chicken using sturdy kitchen shears. Lay the chicken breast-side up on a large cutting board and push down on the breastbone with the palms of your hands to flatten. Lay the chicken in a large roasting pan. Scatter the tomatoes, olives and jalapeño slices about the chicken. Sprinkle with the rosemary and season generously with salt and pepper.

Roast about 45 minutes, or until the chicken is cooked through and the juices run clear. Carve and serve with the tomatoes, olives, peppers and juices.

Serves 4-6.

Kale Braised with Red Pepper

Eat more kale.  And even buy the tee shirt if you want, now that the tee shirt artist in Vermont won the trademark from that chicken fast food chain, finally. Go Vermont!
1 red pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 cup white wine
8 cups kale, center ribs removed, and chopped

Heat a slug of olive oil in a large pot. Tip in the onions and peppers and cook for about 5-8 minutes to sweat them down a bit and begin to color them. Add the garlic and red pepper flakes and cook another 2-3 minutes. Add the wine and then the kale. Toss well with some tongs, and cover to allow the kale to steam. Salt and pepper to taste.

When the kale has softened - about 10 minutes - remove the top to allow some of the liquid to cook off for another 5 minutes or so. Test the kale, and remove to a serving platter when softened to taste. I prefer the kale to be on the more firm side.

Serves 4.

Turkey Thighs Roasted with Chorizo

During the holidays I always ask myself why we don't eat more turkey - so flavorful and rich.  Of course we don't regularly have the holiday hoards a large turkey will feed.  So I turn to turkey pieces such as thighs.

A bit of salt and pepper is pretty much all you need, as turkey is so flavorful.  But jazzing it up with some rosemary and chorizo is so worth the extra minute or two.  Happy un-holidays!
2 Large turkey thighs
2 large links fresh chorizo, or favorite sausage
1 Tbsp rosemary
1/2 tsp red pepper flakes
1/2 cup dry white wine

Preheat oven to 375F. Bone the turkey thighs carefully with a sharp boning knife, leaving each thigh one whole piece. Reserve bones for soup, if desired.

Lay thighs skin-side down on a flat surface and lay one sausage in the crevice where the bone used to be. Pull both sides of the thigh over the sausage and flip over. Lay thighs in a large greased roasting pan. Sprinkle thighs with rosemary and red pepper flakes. Salt and pepper generously, to taste. Spray thighs with a bit of canola oil and place in oven.

Roast thighs for about 20 minutes. Add the wine and baste the thighs. Return to oven and roast another 20-30 minutes, until just cooked through and the juices run clear. I use a digital thermometer which I insert into the center of the thigh before roasting. I monitor the temperature during roasting, and when it hits 155F, I remove the thighs.

When the thighs are cooked, remove from oven and place thighs on a cutting board. Cover thighs with aluminum foil. This lets the juices redistribute. It also allows the thighs to raise to final temperature - you can expect about a 10 degree rise on sitting 15 minutes. When I remove at 155F, I typically see 165F when ready to eat.

While allowing thighs to rest, heat juices in pan and add a bit of water if necessary. Pour juices into a bowl for serving.

Slice each thigh lengthwise into 2-3 1-inch wedges each, and lay flat on a plate to uncover sausage center. Serve with pan juices.

Serves 4.

Apple Crisp Tart

Why limit crisp topping to oatmeal?  I add quinoa here for a richer topping. Why not get a little protein as you are being decadent?
3 apples, about 3 cups
Juice of 1 lemon
1 tsp vanilla
2 Tbsp raspberry jam
dash salt

Crisp Topping:
1/2 cup oatmeal
1 cup brown sugar
1/4 cup cooked quinoa
1 stick butter, cubed 1/4-inch, very chilled

Half recipe hazelnut crust:
1/4 cup hazelnuts
3/4 cup flour
1/2 tsp salt
1 tsp sugar
1/2 stick butter, cubed and placed in freezer for 10 minutes
3 Tbsp ice water

Prepare the dough for the crust. First toast the hazelnuts in a 375F oven (I use a toaster oven) for about 3 to 5 minutes, shaking once or twice. Watch the nuts closely, being very careful not to burn them, which can happen quickly. Keep oven preheated at 375F.

Let the nuts cool and then tip them into a large food processor. Pulse them to form a fine, but dry grind, being careful not to over process to almond butter! Add the flour, salt and sugar and pulse together.

Next, add the butter and pulse together just enough to form a coarse mixture. Pulse in the water by the tablespoon-ful. Add only enough just so that the dough pulls together.

Tip dough out onto a floured counter and form into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.

Meanwhile, toss together the apple, lemon, vanilla and jam in a bowl. In a separate bowl, toss together the crisp topping ingredients

When the dough has chilled, roll it out on a clean surface with some flour, to the shape of the tart pan. I used a non-stick 4x14-inch tart pan with a removable bottom. Place the dough into the pan and trim the edges. Pour the apple mixture into the crust.

Top with the crisp topping.

Bake about 30-40 minutes, until the tart is brown and bubbly and the apples have cooked through.

Makes one tart.

Black Bean and Corn Salad

Flavor-up your healthy meal - especially when it needs a kick in the pantry.

This is a Go-To southwestern salad, great to augment vegetarian and/or southwestern dishes and bring them to their full flavor potential.  Made up in minutes, this dish has protein (beans + corn) - a great partner of any vegetarian menu - and a big kick-act flavor.

Let's face it - sometimes, some vegetarian dishes need a flavor-hook help to pass the omnivore acceptance checkpoint.  You got it.  No more excuses - kick it up with this tasty dish.

PS I'm sure Thug Kitchen would have a different way of putting all this :-))  Love - 'em!
1 can black beans
1-1/2 cup frozen corn kernels
2 Tbsp finely diced purple onion
Palmful cilantro leaves, chopped

Dressing:
1 tsp Dijon mustard
2 Tbsp seasoned rice vinegar
dash salt and pepper
1/3 cup olive oil
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1 clove garlic, minced through a press

Pour the beans into a colander and top with the frozen corn kernels. Rinse with cool water, allowing the kernels to just thaw. Allow the corn and beans to drain well.

Meanwhile whisk together the dressing in a medium mixing bowl. Tip in the beans and corn and then the onion and cilantro. Mix well. Allow the mixture to sit in the refrigerator a good hour or so, to allow the flavors to meld I to the beans.

Serves 6 as a side dish.

Pork and Pinto Nachos with Fire Roasted Tomatoes

Trust me on the cucumbers, here.  They add great flavor and a good crunch - they don't really cook under the broiler. And they add a fresh lightness to an otherwise rather rich dish.

Enjoy the Super Bowl with these.
1 yellow pepper, diced
1 jalapeño pepper, diced
1 medium onion diced, about 1 cup
2 cloves garlic

1-1/4 lb boneless pork country ribs, cubed to 1/2-inch
2 tsp oregano
1 tsp cumin seeds (or 1/2 tsp powder)
1/2 tsp red pepper flakes, or to taste

1 can pinto chili peans in chili sauce
1 can pinto refried beans

1/2 lb tortilla chips
1/2 lb grated Mexican mix cheese, or your favorite meltable cheese like Pepper Jack
1 can fire roasted diced tomatoes, very well drained, liquid reserved for another use
1/2 english cucumber, cubed

Preheat oven broiler. Sweat the peppers and onions in a large skillet in a bit of canola oil. Cook them down for about 8 minutes, until they begin to soften and caramelize.

Add the garlic and cook 2 more minutes. Add the chili beans and refried beans and stir gently to mix and heat through.

Meanwhile, heat a bit of canola oil in another large skillet. When the oil is hot and shimmering, toss in the pork cubes and brown them well.

After the first side browns, add the oregano, red pepper flakes and cumin. Salt and pepper generously to taste. Stir and shake the pan to brown all sides well.

Assemble the nachos in 1 large rimmed sheet pan, or 2 smaller casseroles. First spoon in the bean mixture. Then sprinkle on half the pork. Nestle tortilla chips into the bean and pork mixture, and cover with half the cheese. Now sprinkle on the tomatoes and cucumber and the remaining pork. Top with the remaining cheese.

Slip into the oven at least 5-inches from the broiler. Broil for just a few minutes, enough to melt the cheese. Serve with guacamole and sour cream or Greek Yogurt.

Serves 6-8 as an appetizer.


Cook’s Note: You can also use refried black beans and black beans in a cuban sauce, instead of the pinto varieties. Use your favorite beans!

Clam Pizza Verde

What more could you want for the Super Bowl than a great pizza, some spicy, gooey chicken wings, or a platter of crispy, cheesy nachos (see tomorrow's post!)?  Too hard to decide?  Just make 'em all.

This pizza is something to make Pepé's Pizza in New Haven, Connecticut sit up and take notice!
1 pizza dough
1/3 cup salsa verde
One doz fresh shucked clams, or 1 can clams, drained
3/4 cup Monterrey Pepper Jack cheese sliced into matchsticks
3/4 cup Mozzarella cheese, sliced into matchsticks
10 grape tomatoes, sliced in half lengthwise
Palmful cilantro leaves, coarsely chopped
1 avocado, peeled, pitted and sliced
Dash red pepper flakes

Preheat oven to 450F. Roll the pizza dough out to a round to fit your pizza pan or stone. Place on pan or pizza peel. Slather the salsa verde evenly on the pizza dough. Distribute the clams and cheese evenly about the pizza followed by the grape tomatoes and the cilantro leaves.

Place pizza in oven and bake for about 15 minutes, until the pizza is bubbly and the crust is browned.

Remove pizza from oven and transfer to a cutting board. Distribute the avocado slices about the pizza and sprinkle with red pepper flakes. Slice and serve.

Makes one large pizza.

Black Bean Brown Rice Fritters

The problem I have with so many pancakes is the empty carbs - I need some substance to grab onto, especially in the morning.  While chocolate chip pancakes are indeed delicious, I prefer those with whole grains and fruit.

Or consider even a savory mix for a hearty brunch.  Here I use brown rice and quinoa paired with black bean and green onions to make almost a burger of a fritter.  You can fry these on a non-stick griddle as you would pancakes, or in a smaller skillet in a shallow splash of very, very hot canola oil, for a nice crispy finish - my favorite.
Dry
1/2 cup flour
1/2 cup coarse corn meal
1/4 cup grated parmesan
1 tsp crushed red pepper flakes
1/2 tsp salt
1 Tbsp black sesame seeds
2 tsp baking powder

Wet
2 eggs
1 cup non-fat Greek yogurt
1/2 cup milk
1/4 lb mozzarella or other favorite cheese, grated
1 can black beans, rinsed and drained
1 cup cooked brown rice or rice and quinoa mix
2 green onions, finely chopped

In separate bowls, mix together the dry ingredients and then the wet ingredients. Heat a large griddle with a few tablespoons canola oil. Now fold the dry ingredients into the wet ingredients and stir only enough just to mix together. You will get a thick batter the consistency of a thin cooked oatmeal.

When the griddle is hot, spoon about a third of a cup portions of batter to form pancakes. Cook in batches.

Allow the first side to brown over medium-low heat, until you see bubbles coming up the middle of the patty. Flip when first side is brown and cook the other side for a few more minutes until just browned.

Serve fritters on salad, and with a topping of plain Greek yogurts and salsa verde, if you like.

Makes 12-14 fritters.

Cook's Note:  These can be used for breakfast, brunch, lunch or dinner.  For brunch you might want to pair with eggs - that's what the French would do; they add an egg to everything, including pizza!  You could also serve with butter and maple syrup (my personal favorite).

Black Bean Brown Rice Fritters

flavored with butter and maple syrup

served with eggs, avocado and apple

Orange Bourbon Chicken Wings

Get your fingers around these rich, sticky gems, as often as you need to connect with your inner mojo; or as often as you own snacks for the game. And don't forget the blue cheese dip!
3 lb wings, split, 18 portions
zest from a small orange

Sauce:
3 Tbsp butter
4 cloves garlic, minced
1/3 cup orange marmelade
1/4 cup ketchup
juice from 1 small orange, about 1/4 cup
1/4 cup Texas Pete’s or Tabasco hot sauce
1/4 cup bourbon

3-4 cups baby arugula
1/4 cup blue cheese, crumbled
dash red pepper flakes

Preheat oven to 375F. Prepare the wing sauce. Melt the butter in a small saucepan and cook the garlic for about 2-3 minutes. Whisk in the remaining ingredients and bring to a gentle boil. Reduce to a low simmer.

Pour sauce into a large bowl and mix with the chicken wings.

Distribute the wings evenly onto two oiled rimmed baking sheets, making sure there is plenty of room around each wing.

Bake for 10 minutes and then flip the wings. Bake another 10 minutes. Reduce the heat to 325F and coat the wings with a slathering of the remaining sauce. Bake a final 10 minutes, until the wings are cooked through and browning up nicely.

Line a serving platter with the arugula and lay the wings on top. Sprinkle the wings with the blue cheese and red pepper flakes, and finally with the orange zest.

Serves 4 as an appetizer. Depending on your crew, you may want to double!

Cook’s Note: Don’t forget to pass celery sticks and a blue cheese dip, such as:

Blue Cheese Chili Dill Dip:
1/4 cup sour cream
1/4 cup non fat Greek yogurt
1/4 good real mayonnaise
2-3 oz blue cheese, crumbled
1 tsp (or to taste) Tabasco or other favorite hot sauce
1/4 tsp dried dill weed

Whisk everything together and refrigerate until ready to serve.

Also: don’t forget to pass the arugula bed - OMG so good especially after the wings have sat on them for a while :-))