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  • Tofu - Terrific and Tasty

    Sample Titles: 20-Minute Chicken Quinoa Salad or How to Make the Best Seasonal Veggie Salad or The Ultimate Leftovers Salad To boost the post’s SEO, include a keyword in the title. Now that you’ve hooked your readers with a great (and delicious) title, it’s time to write your introductory paragraph. Use this section to tell your reader exactly what they will be preparing in this post. You can explain what makes you an expert and your personal experiences making this recipe. Anecdotes are great to draw the reader in. Before listing the ingredients and recipe below, add one last sentence that sums up your recipe. You can also add how many servings it makes and the total preparation time. This is the place to grab your reader’s attention with the help of stunning, high-quality images of your recipe. You can add an image for each step in your recipe or of the final dish. Add your images here. Your List of Ingredients Name each ingredient along with its quantity Feel free to link to the products you recommend Don’t forget to include the optional add-ins to the recipe Step 1: Let’s Get Started This is the first step to making your perfect dish. Be as detailed as possible, making sure your readers can follow along. Add a heading for each step of your recipe. Headings pop out to your readers and keep them scrolling down the page. Break the process down into short, clear steps. Step 2: Add as many steps as you feel your recipe needs. Format the heading for each step to Heading 3. Close the Post End with a quick summary of what your readers just learned to make. Then invite them to leave a comment, follow you on social media or check out related posts.

  • Lightly Cooked Garden Greens

    Green vegetables come in many ways, from leafy to varieties of the Brassica family of cabbages and mustards. They are also known as cruciferous vegetables or Cole crops due to their stem or stalk. There are infinite ways to cook these wonderful green vegetables, yet it is essential to retain their deep color and nutritional value. Methods of cooking can determine the outcome towards the full potential of the result of the dish. There are many techniques for working with green vegetables: Blanching, steaming, boiling, sauteing, frying, pressed salad, pickling. Keeping green veggies in our daily diet is essential. It is easy to cook them quickly by blanching, steaming, or boiling. Boiled Broccoli To Boil: Cut one-third of a bunch of broccoli into matching size crowns. Suitable to cut through the stem to create a manageable size. Use the stalks in other ways. Wash broccoli and set it aside. Bring enough water to cover broccoli and a pinch of sea salt (optional) to a boil. Add the broccoli and immerse the broccoli to cook evenly. Allow to cook for about four minutes, remove with a slotted spoon, and spread heads out evenly on a sushi mat or porous mat to cool. Serve. Blanched Napa / Chinese Cabbage To Blanche: Wash the vegetables well. Depending on the type of vegetable, you can cut ahead or cook whole and then cut. With long leafy greens, it seems helpful to keep the stems and leaves together while cooking and then cut. Prepare a water and ice bath in a bowl to halt cooking and nutritional loss. Bring enough water to boil with salt to cover the vegetables. Immerse part of the vegetables in stages to not overcrowd the pot for more even cooking. Cook for 30 seconds (for leafy) to 1 minute to 2 minutes, depending on the thickness of the vegetable. The temperature ranges from 70 to 100 degrees. Remove with a slotted spoon/strainer and place in icy water to stop the cooking. When cooled after just a few minutes, remove and place on a porous mat to drain and serve. Blanching is great for summer cooking or when you want to remove just the skin of a vegetable. The technique can also remove bitterness, such as broccoli rabe, or soften vegetables before roasting. Blanched and Sautéed Broccoli Rabe Wash and blanch rabe for 30 seconds. Drain and squeeze out excess liquid. Cut into bite-size pieces. Sauté with garlic in olive oil, add salt to your taste. Serve. My close friend Gloria Elia showed this recipe to me, who assisted me in the early days when we cooked for macro folks out of my home. Another friend who knew Italian cooking did not blanch first. Instead, she sauteed the garlic first in oil until the garlic was toasted golden. Then she removed the garlic and added the cut broccoli rabe to sauté until done. Each method is delicious. Buon Appetito!

  • Millet A Master Grain

    Millet is one of the most versatile and understated of all the grains. Let's spend a little time showing ways to cook and use this remarkable tiny grain millet. Fluffy Cooked Millet One cup millet 2/3 tsp. sea salt Three cups water One-half-inch piece kombu Wash millet, drain in a mesh strainer, allow it to dry. Warm up a cast iron skillet on a medium flame. Toast lightly the drying millet until lightly golden and smells wonderfully nutty, set aside. Bring water and kombu to a near boil, remove kombu, save for another use. Lower the flame to medium, pour in the millet and salt, stir to mix. Allow the mixture to begin to boil, turn Dry Roasting Millet the flame to low. 7. Place a flame tamer/diffuser under the pot. Cook for about 40 minutes Boiling Millet Cooked Millet After millet is cooked, you can place it in a dish to become firm and use it in many other ways. Flatten the top of the millet to be smooth and cover the top so it does not dry out. You can refrigerate to use later or when firm, you can use right away. Various Suggestions: Cut into tiny squares. Pan fry in a little oil, turn to be golden brown. Make a tempura batter, dip squares into batter and deep fry, serve immediately with a ginger soy dipping sauce or your own favorite. Firming of Millet Soft Creamy Millet Cereal To serve as a creamy warming cereal: Add sufficient water or favorite organic plant milk to mix with cooked millet. Warm up on a low flame until desired consistency. Add condiments such as toasted seeds, nuts, nori, gomashio, wakame furikake, umeboshi, or a sweetener.

  • Salsa with Avocado & Black Beans

    Easy Salsa with fresh veggies, black beans, and avocado. This is just one version of so many ways to make a sassy salsa. So easy to do and so worth it for the freshness of taste and liveliness of the newly cut vegetables. Here's a way to get it right every time! I once entered a Best Chili Contest in Ocean City, New Jersey held at the Flanders Hotel. There were so many entrants, yet I was the only one labeling mine as "Chili Non-Con Carne with Homemade Salsa". To my huge surprise, I won first prize! I was so excited. One of the judges told me, it was my salsa that really won them over. Here is just one of many types of salsas you can play with. I hope you enjoy it. Ingredients One tomato chopped in small chunks One half red pepper chopped small cubes One half yellow pepper chopped small cubes One half orange pepper chopped small cubes 1 tsp. sea salt One cup chopped red onion mixed with 1/4 tsp. sea salt 2 Tbsp. minced garlic Juice of two limes and one lemon 2 Tbsp. cumin 1 to 2 Tbsp. chili powder for taste Four Tbsp. fresh cilantro chopped Avocado sliced tiny pieces 1/4 cup cooked & seasoned black beans (recipe below) Green onions, chopped parsley (optional garnish) Let’s Get Started Mix red onion and sea salt together, to let the onion sweat out excess liquid. Set aside. Cut all the vegetables the same size. Mix all the vegetables together, except onions. Squeeze out any juice from the onions, add to the salsa. Add the beans, spices, citrus juice, and cilantro. Surround the top with avocado chunks. Add garnishes. This salsa is great as a dip with chips and as a topping for tacos, fajitas, burritos, and enchiladas. It will keep covered in the fridge for two days without the avocado.

  • NABEMONO or NABE One Pot Cooking

    How to make a one pot stew or "Hot Pot" meal using just vegetables, rice and noodles. Nabe Mono, as is called in Japan, translates to "pot thing" or things in a pot. There are so many variations to this wonderful dish, it is endless to the different ingredients you can use, making it new every time. It is considered one of the most versatile home-cooked dishes and social party food. It can be cooked at the center of the table with a cooking component. Enjoy with your friends and family surrounded by the table with all the ingredients raw and cooked to go into the pot, so much fun. This is such a social time to share conversation and expression because you are ALL eating from the same pot, it makes for easier mingling, talking, Nabe Pot and enjoying each other; as a great social gathering and dinner party. How to Prepare Nabe / Nabe Mono Gather the ingredients you plan to use, include an assortment of vegetables, tofu, and noodles, or serve over rice. I made a video posted on You Tube with Sheri Di Maris on Nabe Cooking, where we demonstrated how to use a variety of ingredients. It was outside at a winery and we both had wind-blown hair. Many chefs make a Dashi broth first as the foundation liquid base to the Nabe. This can be achieved by using a combination of Kombu Kelp Sea vegetable and Bonita flakes. Variations of Kombu Dashi recipes will be included, including suggestions for vegans who do not want to use the fish flakes. This Nabe recipe can be for two to four people, depending on if you want to have leftovers. Kombu Dashi There is so much information about the new 100+year taste Umani, which is the fifth taste, created through making Dashi, the broth using kombu and katsu Bushi. I won't spend too much time about Umani because there is so much information on the internet about this savory taste. You can take the time to learn all about it. When I worked with Sensei N. Muramoto, he claimed there is another taste, a sixth taste, a combination of green tea and dried persimmons. I did experience this taste and I agree it is a taste I have never tasted before and nothing quite like it. Back on the subject, this flavor and taste of umami is fundamental as a base to so many dishes. It is a simple broth to make yet very exact in the preparation. It is important to follow the guidelines accordingly. Recipe coming. Clockwise: Tofu, Napa Cabbage, Soy Sauce, Dried Shitake Mushrooms (Dongo), Carrots. Green Onions, Daikon Radish, Peeled Fresh Ginger, Dried Kombu, Udon Noodles List of Ingredients Four cups water or Dashi broth Two inches Kombu piece Two carrots (optional peeled) One cup of napa cabbage or any cabbage Four inches daikon radish 6 Shitake dry mushrooms One half tub tofu (soft or firm) Udon Noodles (one sleeve) One half onion Green onion/scallions for garnish Grated ginger, toasted sesame seeds, and nori for extra garnishes Shoyu / Soy Sauce, Miso, or Tamari for seasoning to taste Cooked Udon Noodles and Soaked & Cut Shitake Mushrooms Let’s Get Started Once you have decided what you want to put in your hot pot, begin by washing all the vegetables. Dried mushrooms need to be washed and soaked in fresh cold water until soft. Cut each vegetable to comparable size, not too thick, not too thin. You want them to cook uniformly being done at the same time. Make the Kombu Dashi broth. Set aside. Trim off the stem of the mushroom, use later for stock. Cut the mushroom cap with a decorative slit on top and into halves or quarters or leave whole. They are easier to eat if cut. Cook the noodles as on the package, rinse, set aside, cover with a damp cloth so they do not dry out. Make separate piles of each ingredient to be used on a tray. Get all your condiments together in bowls, including your soy sauce, grated ginger, slivered scallions, toasted sesame seeds, nori slivers, and whatever else you want to serve. Get creative. Notice the hole in the top on the left pot, steam will start to come out, which will indicate the cooking time is done. Is that not cool or what, no guessing, the pot knows. These pots need particular care in working with them. Real TLC. I got this beautiful genuine Japanese Nabe Pot from Miyacompany.com They have a variety of beautiful Japanese tableware and gifts. Donabe means clay pot in Japanese. A donabe is one of Japan's oldest cooking vessels. Originating in Japan's lga province are made from clay and are ideal for handling elevated temperatures. They can even be over an open flame or an oven. The clay is super porous, which means it builds up heat slowly, but it maintains heat once it's at peak temperature. The hole in the top starts to emit steam and tells you the pot is done. Pot knows. Now that is a smart pot. Basic tips to follow to care for your Danabe pot: Before using your newly bought donabe, fill the pot with water about three quarters full and about a cup of leftover cooked rice or 1/4 cup of rice. Simmer on a low heat for about 30 to 60 minutes. Stop cooking, allow to cool. Discard the rice and rinse the donabe well. Dry with a clean cloth and air dry to well before storing. Always make sure the bottom of the donabe is dry before using it. Do not put on high heat, always start on low heat. After using the donabe, let it cool before cleaning. Never soak it. Always hand wash, do not put it in the dishwasher. Dry it upside down overnight, the clay absorbs water, so it takes time for it to dry out. Make sure you never cook in it without some sort of moisture in it, oil for sauteing or broth. Eventually, hairline cracks may surface. Best to re-season with rice porridge, the starch will fill the cracks. Sadly, if the pot starts to leak through the clay, then it can be a pot for decoration in some creative way, it's life as a cooking vessel is over. Time to get a new one. SOOO, take care of your donabe because they are expensive.

  • Pickled Pink Daikon

    I have been making pickles for a long time. Sometimes with immense success and many times, disastrous enough for the compost. Being able to pickle is one of the most challenging of all challenges for me in the history of all my kitchen endeavors. I do not give up. So, for those of you hesitating to take the pickle plunge, don't give up because it can be extremely rewarding. Pickling requires fermentation, and fermentation requires many factors, some of which you will little control over. There are many ways to study fermentation, simply put it is the process of preserving foods in an acid or salt solution. I am going to talk about my experiences with pickling to share with you through my successes and failures. First, you must start by having fresh whole ingredients, preferably organic grown. Wash very well. Then begin to cut as you desire. Make sure that all your utensils are clean, clean. You need superior quality additions, such as sea salt, soy sauce, Ume vinegar or juice, miso, vinegar. Make sure the air quality in your kitchen area is fresh and clean, not stale. Years ago, between 1983 and 1984, I had the supreme honor of working with Sensei Noboru Muramoto. He is the author of Healing Ourselves and Natural Immunity. We processed Sea salt, miso, soy sauce, natto, tempeh and umeboshi with home grown purple shiso. I was always amazed at his hands, everything he touched and made turned to "gold". He explained his hands had years of working with fermented foods, I could only derive that his hands had great power to make the different foods he worked with respond to beyond the intended potential. When we made soy sauce, we first cooked the wheat, then added the koji culture. He would turn the wheat mixture with his hands, the perfume and heat from the big wheat mound was intoxicating. He told me that some people ruined the wheat during fermentation because of the bacteria on their hands. That made a significant impact on me to know how important our hands are in our food preparation. So, hand lotion is not recommended prior to food prep. Also, start with small quantities until you are more comfortable. There are long term pickles and short-term pickles. This recipe is a short-term pickle since it is ready in just a few days. You may add many accompaniments, such ginger, sesame seeds, tasty herbs, shiso greens, etc. Ingredients White daikon about 1 1/2 inches long to the recipe 11/2 Tbsp. Ume vinegar 1/4 cup peeled red pepper skin Preparation Slice daikon-in half down the center long way. Then slice into thin half-moon slivers. Using a Y-paring knife, peel one-half a red pepper. Mix well 1 Tbsp. Ume with the daikon slices. Mix 1/2 tsp. Ume with pepper skin. Add the pepper skins to the daikon, mix well, so the colorful juice begins to come out, saturating and covering the daikon. Use a plate with a lip so the daikon can lay flat with the pepper skins on top. Put a flat plate or something to cover completely close. Leave out overnight. Next day check to make sure daikon is still saturated. Cover with plastic wrap and put in the refrigerator. After a day or two, pickles will be ready to eat. This is considered a light pickle and should be kept for about a week in the refrigerator. Hope you enjoy the taste of fresh daikon dressed in pink.

  • SPLIT PEA BARLEY SOUP

    INGREDIENTS Half cup dried whole barley One cup split peas One inch piece Kombu Two carrots diced Three stalks of celery diced One onion diced Eight cups water (approximately) One bay leaf 1 1/2 tsp. Sea Salt Soy sauce seasoning to taste Thyme, parsley, chives, scallions, parsley, and celery leaves your choice, try all, they make great flavor and nutrients. DIRECTIONS Wash barley and peas under running water, with your hand, drain. Soak barley with two cups of water until swollen full, 2-3 hours, more if needed. Soak peas until they are fuller, not necessary, why not while waiting for the barley. Meanwhile, sauté onion with dash of the salt until translucent. Add carrots and celery. Cook on a simmer low for about ten minutes. Set aside until peas and barley are fully soaked. I don't use soaking water; I give it to the plants. You can. Just adjust when you need more water. Bring barley. Kombu, and peas to a boil with water and kombu. Make sure to watch the pot so it does not foam over, put a wooden spoon over the pot in case you forget, it may help the rising foam from spilling over your stove, and then you have a big mess to clean up. Cook until the barley is soft, at least an hour, add the rest of the salt. Add the Holy Trinity, onion, carrot, and celery. Cook on a medium low heat with a flame tamer to be safe from sticking to the bottom for about an hour. If you think it is ready, then send in the final herbs for added flavoring. Lower to a simmer, add a little superior quality soy sauce and serve. Strain if you want a puree soup. My Grandmother, who BTW lived until 108 and 1/2 (at that age months count), would always make split pea soup. It was always so fabulous, one of my favorites. Along with her rice pudding, which I am continuously trying to replicate, not an easy order without sugar, dairy, and eggs. As I got older and no longer ate meat, she adjusted her soup recipe especially for me with no meat. She also would strain her split pea soup with foley food mill.

  • CREAM OF OAT SOUP

    INGREDIENTS One white onion sliced thin double half moons Two cups cooked whole oats (recipe follows) Four cups spring water One inch piece Kombu One cup of plant milk preferably oat milk 3/4 tsp. Sea salt 2 tsp. Soy sauce or white miso to taste Scallion slivers or chopped parsley or both for garnish 1/2 tsp. Toasted sesame oil (optional) DIRECTIONS If using oil, warm a 2 qt. stainless steel pot on low flame, add oil. Add the onions, dash of salt, sauté until translucent. Add water and Kombu, bring to a boil, lower the flame to medium. Add the oats, milk, and salt, cook until bubbling. Using a flame diffuser, cook on low for about an hour until creamy. Add seasoning to your taste. Garnish and serve hot. If not using oil, bring water, and Kombu to a boil. Add onions and salt and cook until onions are translucent. Continue to #4.

  • Warm Winter Curry & Noodles

    INGREDIENTS Two carrots sliced large 1/2 chunks One onion large chunk Two stalks of celery cut one-third inch One green zucchini cut thick rounds then in half or thirds Two green onions sliced one inches 11/2 cups Broccoli stems & heads 1 Can of unsweetened coconut milk One cup of plant milk or water Two - four cloves' garlic to taste minced One Tbsp. Fresh ginger minced Grated fresh ginger juice to taste One Tbsp. cumin Two - three Tbsp. curry powder 1 tsp. Sea Salt 1 1/2 Tbsp. Toasted sesame oil Soy Sauce to taste at the end of cooking Lots of chopped parsley and cilantro DIRECTIONS In a large sauté pan, warm oil, add onions and garlic, dash salt, cook until beginning to sweat on medium heat. Add carrots, celery, minced ginger, dash more salt, stir gently for a few minutes. Add broccoli, water/plant milk, coconut milk, rest of the sea salt, and spice powders. Cook until broccoli is bright green, add scallions, parsley, and cilantro. Simmer for a few minutes. Add soy sauce and squeezed ginger juice to taste. Serve over noodles,