Turkey with Sweet Potato Noodles
Chili Oil Sauce, Celery, Fresh Herbs, Peanuts
Wow. We were so impressed with a version of this edgy recipe for leftover turkey from San Francisco Chef Brandon Jew. It’s the opposite of everything one thinks of Thanksgiving leftovers: spicy, cool, vinegary, vibrant, herby, even tingling…the Chef says it’s a nod to the Sichuan dish ma la ji pian that typically features chicken chunks in chili oil. Those looking for a leftover turkey recipe that is deliciously out-of-the-box will be extremely excited about this one.
Made only from sweet potato starch and water, sweet potato noodles are also known as Korean glass noodles. They do not contain wheat so these noodles are naturally gluten-free, and are slightly chewy and springy with a neutral flavor perfect for absorbing chili oil sauce.
My adaptation of Chef Jew’s recipe is below, using more readily available ingredients and it’s a bit less spicy to boot. If Sichuan peppercorns are not available, leaving them out will eliminate the tingling sensation, but this dish will still be worth making! His original recipe is here.
Turkey with Sweet Potato Noodles Recipe
Continue reading “Not Your Usual “Leftover Turkey” Recipe”
Fiesta in a Bowl
Black Bean Soup with Salsa Verde
This is one sassy black bean soup. It is easy to make and gets a kick of heat and smoky authentic flavor from the addition of fire-roasted salsa verde added at the end of cooking. Let each diner go crazy with the garnishes according to their own taste: pickled red onion, garlic crema, tomato, jalapeño, and cilantro all add to this fiesta in a bowl. The black bean canvas is artistically painted with a array of flavors, textures, and colors.
With only 4 ingredients (tomatillos, jalapeños, salt, and water) – our favorite Salsa de Molcajete Verde from the refrigerated section at the supermarket, adds robust Mexican taste without having to take the extra steps to roast chiles and tomatillos over an open flame.
Black Bean Soup with Salsa Verde Recipe
Continue reading “Black Bean Soup with Salsa Verde”
Chickpea Stew with Lots of Veggies
Kale, Cabbage, Spinach, Carrot, Onion, Celery, Tomato
We are cooking in some challenging times, my friends. But we can do this and we can do this well! Look in the fridge and get excited!
We are cooking without the luxury of just popping over to the supermarket to get whatever ingredient our original recipe requires.
Today’s meal started in the pantry with a can of chickpeas and progressed to the veggie drawer in the fridge. There was a very small head of cabbage left over from my Stuffed Cabbage rolls. Less than a half bag of pre-washed spinach, and an aging bunch of curly kale.
Staples of carrot, onion, celery and garlic are almost always on hand. It was here that this hearty, healthy, satisfying stew recipe began to take shape.
Also, don’t underestimate dried herbs. They definitely have flavor and can substitute for fresh in these unusual times. Hopefully the dried herbs in your pantry are not too old!
Chickpea Stew Recipe
Continue reading “Cooking in Challenging Times”
Vegetarian Indian Biryani
If you were one of the 90,000 people who attended Natural Products Expo West at the Anaheim Convention Center earlier this month, you may have had a chance to sample my uber-popular Indian Biryani with Chickpea Risoni.
My friends at Explore Cuisine introduced this new product at the Anaheim show to rave reviews. Chickpea Risoni is rice-shaped chickpea flour (made into pasta, orzo style) produced in Italy that is gluten-free, higher in protein and fiber than white rice.
South-Asian Biryani is traditionally made with white rice and incorporates chicken, meats or fish to make a flavorful, all-encompassing one-pot dish. Here we substitute chickpea risoni for rice to provide protein for a very substantial vegetarian dish. Exotic spices, garlic, ginger, nuts, fruits, fresh herbs, caramelized shallots, and fresh lime juice all add fabulous textures and flavors.
The recipe is simple and easy…the result is layered and complex.
Vegetarian Indian Biryani Recipe
Continue reading “Vegetarian Indian Biryani”
Red Lentil Risotto with Chorizo
My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.
I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.
For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.
Red Lentil Risotto with Chorizo Recipe
Continue reading “Red Lentil Risotto with Chorizo”
Peach, Quinoa, and Almond Milk Ricotta Salad/Grain Bowl
Toasted Almonds, Red Oak Lettuce, Mint, Basil
Olive Oil, Balsamic Syrup, Edible Flowers
Lemon Verbena Iced Tea
Hey! How’s your summer going? Hot enough for ya? Try this Peach, Quinoa, and Almond Milk Ricotta Salad/Grain Bowl – it’s a bright, light, and simply delicious summertime meal. Perfect for these sweltering days…there is no recipe per se, just a combination of healthful ingredients that have a particular affinity for each other, all arranged in a bowl. It’s gluten-free, dairy-free, and vegan too.
Enjoy the salad/grain bowl al fresco along with refreshing Lemon Verbena Iced Tea – the high levels of essential oil contribute to a delightful citrusy aroma and lovely lemony flavor.
Peach, Quinoa, and Almond Milk Ricotta Salad/Grain Bowl
Continue reading “Peach, Quinoa, and Almond Milk Ricotta Salad”
Mung Bean Rotini & Mung Bean Sprouts in a Coconut Curry
Here’s a zippy gluten-free vegan pasta dish that’s full of flavor and spice, made with two different forms of mung beans. Those small green oval-shaped legumes are nutrient-dense and high in plant-based protein and dietary fiber. They are milled and ground into flour to make rotini shaped pasta. Fresh mung bean sprouts add texture and have a somewhat nutty flavor. They add more fiber, and Vitamins K and C.
I use Trader Joe’s Curry Powder with its wonderful exotic spice blend of cumin, turmeric, chile pepper, mustard, cardamom, ginger, cloves, nutmeg, red pepper, cinnamon, black pepper, and saffron. Then I add more ground turmeric for the extra boost of flavor, color, and especially the curcumin. Curcumin is the chemical in turmeric that is responsible for its powerful anti-inflammatory and antioxidant properties.
A garnish of plenty of chopped cilantro, sliced scallions, and a drizzle of chili oil (or chili flakes) make this colorful pasta dish especially exciting and appealing!
Mung Beans Lovers’ Pasta Recipe
Continue reading “Mung Bean Lovers’ Pasta”