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Grilled Stew

By

On September 13, 2010

In Recipes, Vegetables + Fruit

3 Yukon Gold Potatoes [cut in half]
6 Tomatoes [cut in half at their core]
1 Hatch Chili
2 Ears of Corn
1 Onion [peel + sliced in half]
Olive Oil
Salt + Freshly Ground Black Pepper
1/2 – 1 cup Vegetable Broth
1/4 tsp Marjoram [dried]
1/2 tsp Chipotle Chili Powder

Toss potatoes, tomatoes, hatch chili + onion with a little olive oil. Place all veggies on the grill, over hot coals, cut side down. Place hatch chili along the edges so that its skins do not blacken. Grill, turning once. Remove each veggie as it is finished cooking, 7-15 minutes. Corn + onions should have grill marks, tomato + potato skins browning + blistering.

Roughly chop the grilled vegetables + add to a medium sauce pot. Add vegetable broth + spices. Bring to a simmer. You will need to adjust the vegetable broth depending on the moisture in your tomatoes. Simmer 5-10 minutes.

Serves 6.  Great with cornbread + a side of black eyed peas.

This recipe came from excellent collaboration with Jane Middleton.

Grilled Peaches

By

On August 15, 2010

In Recipes, Vegetables + Fruit

4 Peaches [freestone, cut in half]
1-1/2 oz 74% Dark Chocolate [broken into 8 squares]
Habenero Sugar [for sprinkling]

Grill peaches on a hot grill, cut side down for about 5 minutes. When peaches have grill marks, flip over + place a piece of chocolate in place of the pit. Continue to grill for a few more minutes until the chocolate is melted. Transfer to plates + sprinkle with spicy sugar.

Melon Mint Soup

By

On August 15, 2010

In Recipes, Vegetables + Fruit

1 Melon [sugar sweet white flesh, peeled + chopped]
1/4 cup Mint [fresh]
1-1/2 lemons [juice only]

Puree all in a blender + chill.

Serves 6 as a first course.

Sweet Spice Pickled Onions

By

On August 15, 2010

In Recipes, Vegetables + Fruit

1 Red Onion [sliced in 1/8″ rings]
1 cup Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
1/2 tsp Whole Coriander Seeds
1/2 tsp Allspice Berries
2-1/2″ Cinnamon Stick

Bring vinegar, water, sugar + spices to a boil in a large skillet. Add red onions, stirring until all turn bright pink + wilt slightly, about 5 minutes. Transfer to a glass jar + allow to cool to room temperature. Refrigerate until ready to use.

These onions are great on just about anything + ready to eat as soon as they are cool.

Chili Lemon Tofu

By

On August 8, 2010

In Beans, Tofu + Lentils, Recipes

1 lb Extra Firm Tofu [high protein if available, sliced into 1/2″ thick slices]
1 Garlic Clove [minced]
1/2″ Ginger Root [grated]
1/2 Red Jalapeño Pepper [seeded if you like, minced]
1/2 Lemon [juice + zest]
dash Tamari
1 Tbs Olive Oil

Remove excess water from tofu by arranging slices on a kitchen towel and allowing them to dry for about 15 minutes. Combine, garlic, ginger, jalapeño, tamari, oil + lemon juice. Toss with tofu slices and allow to marinate for 1/2 an hour or longer.

Preheat broiler. Arrange tofu slices on a baking sheet + pour marinade over top. Move slices around to coat with lemon juice mixture. Broil for 10 to 15 minutes, or until garlic + tofu begin to brown, flipping once.

Serves 3 – 4. Great as a topping for Ginger Peanut Noodles.

Refried Beans

By

On August 2, 2010

In Beans, Tofu + Lentils, Recipes

1 cup Pinto Beans [dried]
1 Tbs Olive Oil
1 Tbs Onion [minced]
1 Tbs Garic [minced]
1 tsp Red Chili [fresh, minced]
1 Tbs Extra Virgin Olive Oil
1/4 tsp Oregano [dried]
1/4 tsp Cumin
Salt
1 Tbs Basil [fresh, minced]

Soak beans over night. Drain + rinse. Place in a medium sauce pan, cover with water by 1 inch. Bring to a boil then simmer till tender, 15+ minutes. [The older the beans, the longer they will take to cook.]

Drain the beans, reserving the cooking liquid. Heat the oil over medium heat. Saute onions, garlic + chili for 1 minute. Add beans, oregano, cumin + salt to pan + turn the heat to low. Mash to desired consistency, adding a couple Tbs of the cooking liquid as needed. Stir in fresh basil + extra virgin olive oil + season with salt to taste.

Makes 4 side dish servings. Serve with brown rice. Top with sliced avocados, tomatoes, or sauteed vegetables.

Goan Spiced Catfish

By

On August 1, 2010

In Recipes, Seafood

3 Catfish Fillets [chopped into 1″ pieces]
1/2 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Tomato [seeded + chopped]
1 Tbs Olive Oil [or ghee]
Sea Salt
1/2 tsp Tumeric [ground]
2 tsp Coriander [ground]
1 tsp Curry Powder [sweet]
3/4 cup Coconut Milk

Heat oil over medium heat in a large skillet with a lid. Saute onion + garlic until translucent. Add tomatoes + spices + cook for 1 minute. Add fish + coconut milk. Cover + simmer until fish is just cooked through, about 5 minutes.

Serves 2 with rice as an entree or 4 as a side.

Peachy Tomato Soup

By

On August 1, 2010

In Recipes, Vegetables + Fruit

2 Peaches [freestone, chopped, about 2 cups]
3 cups Tomatoes [cored, chopped]
1/4 cup Sweet Onion [minced]
1/4 cup Fresh Basil [+ a little for garnish]
1/2-1 Tbs White Wine Vinegar
1 Tbs Extra Virgin Olive Oil
1/4 tsp Salt [+ more to taste]
Freshly Ground Black Pepper

Puree peaches, tomatoes, + onion in a blender. Add remaining ingredients + puree a few minutes more till very smooth. Adjust vinegar + salt + serve garnished with a little basil.

Catfish Ceviche

By

On July 31, 2010

In Recipes, Seafood

2 Catfish Fillets [rinsed well + chopped into bite size pieces]
2 lemons [zest from 1, juice from both]
1 lime [zest + juice]
1 Red Chili Pepper[minced]
1 Avocado [chopped]
1 Tomato [seeded + chopped]
Sea Salt [smoked or otherwise]

Combine fish with lemon + lime juice and zest in a glass bowl. Cover + refrigerate over night, stirring occasionally.

After marinating, drain fish of excess juices. Stir in the chili pepper, avocado + tomato. Sprinkle with sea salt and serve.

Serves 4 as a light appetizer.

Sautéed Baby Okra

By

On July 16, 2010

In Recipes, Vegetables + Fruit

1/2 lb Okra [no larger than 3″, stems + ends trimmed]
1/2 cup Onion [sliced thinly]
3 Garlic Cloves [minced]
1 Yellow Sweet Pepper [sliced thinly]
1 Tomato [diced]
1 Tbs Olive Oil [or butter]
dash Tamari
dash Cajun Spices or Chili Powder
Salt + Freshly Ground Black Pepper

Heat oil to medium high heat in a large skillet. Saute onion and garlic until they begin to soften, about 2 minutes. Add sweet peppers + okra and continue to cook, stirring frequently, until vegetables begin to brown, about 5 minutes. Add tomatoes, a dash of tamari + seasonings.  Saute for several minutes until tomatoes are heated through.

Serves 2.

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