All posts tagged: recipe

Vegan Beef Chili

Sometimes you watch a documentary about the horrendous ways in which animals are factory farmed, and it makes you want to be a vegetarian for a bit – but you love the taste of meat and still craaaave it. So, with that in mind, I decided to taste-test the “Beyond Beef” ground “beef” which comes in a 16 ounce package that looks like a pack of ground round. Here is the recipe and frankly it’s delicious: I went beanless for this one per my wife’s request, but you can increase liquids/seasonings and add beans to make this a vegan ground beef/bean chili. Here are the ingredients for a recipe to serve 2-3 people: INGREDIENTS 2 teaspoons of coconut oil 1/2 onion, diced 1 teaspoon oregano 2 teaspoons cumin 1 teaspoon smoked paprika 16 ounces of ‘Beyond Beef’ ground vegan beef protein 1/2 cup of pureed tomato sauce 1/2 cup of veggie stock or water 1 tablespoon of soy sauce or similar 1 teaspoon of cocoa powder (unsweetened) salt and black pepper to taste 1/2 teaspoon …

Moroccan Chicken with Dried Apricots, Chickpeas, Butternut Squash and Green Olives

Okay, so admittedly I have never been to Morocco so I make no claims to its authenticity. But it is delicious and reheats beautifully. INGREDIENTS 1 cut-up chicken 1 can of chickpeas drained (or 12 ounces of dried chickpeas soaked overnight, then drained) 1 onion, cut up 2-3 cloves of garlic, minced 1 cup of cut-up butternut squash 2 medium carrots, chopped 1 cup of dried apricots 1/2 cup of pitted green olives 2-4 cups of chicken broth 2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon ground turmeric 1 teaspoon ground cinammon 1 teaspoon ground ginger salt & pepper 2 tablespoons of vegetable oil     STEPS Salt and pepper the chicken pieces to taste, while heating oil in the dutch oven. Sear the chicken with its skin on in the dutch oven until all sides are crispy. Remove the chicken from the dutch oven and pour off some of the chicken fat if you prefer a less oily batch. Then sautee the onions in the remaining chicken fat. Once onions are translucent and …

Springtime Strawberry Sorbet

This is a super-simple sorbet recipe that packs a big fruity flavor punch. Drizzle some warm chocolate sauce on top and you have a refreshingly  satisfying dessert. Credit for the original recipe goes to @DavidLebovitz and his book “The Perfect Scoop.” Ingredients: 2 punnets of strawberries 1/4 cup sugar 1 tspn lemon juice 1 tspn vodka – alcohol is optional but helps to alter the freezing level and iciness of the sorbet. pinch of salt Steps: Let the sliced washed berries macerate with the sugar in a bowl for an hour.  Then toss the berries and the puddle of juices into your blender. Add the lemon juice and the teaspoon of vodka and pinch of salt, and process until its completely smooth. Chill the strawberry puree in the fridge for a minimum of an hour, then churn it in your ice cream maker until its a frozen slushy consistency. Store in freezer to harden.

Crispy Roasted Kale Chips

Kale is admittedly still trending as a superfood. In our house, the kale recipe that everyone embraced is this one: the simple, roasted kale chip. The ingredients are simple: 1-2 bunches of kale (you can use green, red, lancinato – whatever looks good at the market); a couple of glugs of high quality evoo, and kosher salt or a nice finishing salt (I love Maldon, the french sea salt).   Start by preheating the oven to 350. Strip the leaves from the tough, fibrous stems of the kale and then rinse and spin dry the kale in your lettuce spinner. You need to get the kale really dry before laying it on a baking sheet. Add the glugs of evoo and give the kale a nice massage with your hands. Then sprinkle the salt over the kale and give it a quick toss to incorporate salt into the leaves many nooks and crannies. Place the kale in the oven. Total cooking time can be from 15-20 minutes; after 10 minutes, turn the kale over with …

Recipe: Seared Duck Breast with Asian Slaw

For the past 12 weeks, I have been having fabulous Mondays…While most people dread Monday morning, for me it’s meant showing up for another awesome cooking experience at the http://www.newschoolofcooking.com. As a longtime home cook, I decided to jump in and take a 20-week cooking course, and its been a ton of fun. We started with knife skills and stock-making, then sauces, then eggs and dairy, then grains, then veggies, and have now plunged into proteins. This week is chicken week: one of the most versatile and reasonably expensive sources of protein to work with and enjoy. Now I have cooked chicken a myriad of ways, an innumerable number of times; but I had never ventured into the realm of duck before. My chef instructor, Jess Hilton, assigned my cooking partner and I a recipe for duck. Here are some key things that distinguish duck from chicken: ducks can and do fly – hence their breast meat is quite red and dark in quality (unlike their land-bound chicken brethren; the meat is done at a medium 135 …