Garlic-Red Pepper Vegetable Rice

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Garlic-Red Pepper Vegetable Rice

Garlic-Red Pepper Vegetable Rice

Huzzah! I received a great cookbook from my Secret Santa (who was nice enough to sign the title page. Thanks, Temma!) Anyhow, I immediately did what one always does when receiving a new cookbook – I looked at all the photos! And it was clear I had a new mission: cook.this.book.

The cookbook, easy vegan – simple recipes for healthy eating,  contains over 100 recipes so it will take a little over two years to fulfill this quest, recreating one recipe per week. I had thought about waiting until the New Year started, but in the category of what the heck – why wait, I have already started!

But first – a couple of caveats: (1) I reserve the right to change the recipe to fit what I have available and (2) I reserve the right to change the recipe to fit our personal taste. Number one is in response to not having enough vegetable stock to make a soup for this first recipe, and number two is in anticipation of the beet salad about a third of the way into the book.

And by the way – this is a one pan dinner. You can’t get any easier than that, can you?

 

Garlic-Red Pepper Vegetable Rice

Prep time: 20 minutes

Cooking time: approximately 40 minutes

Serves: 8

Ingredients for Step One

3 Tablespoons of vegetable oil

1 Tablespoon of sesame oil

4 scallion, chopped

1 cup carrots, julienned (thin little matchsticks)

1 medium red bell pepper, diced

1 cup frozen green peas

8 cloves garlic, chopped (not minced)

1 Tablespoon fresh ginger, finely chopped – practically minced. Okay, go ahead. Mince away! Make the garlic jealous!

Ingredients for Step Two

3 cups uncooked rice (I used Jasmine-scented white rice)

4 cups of unsalted vegetable broth

1 cup of water

1/4 cup low sodium soy sauce

2 Tablespoons crushed red pepper (yep – two!)

Ingredients for Step Three

3 – 4 cups of hand-torn field greens

1 cup cashews or peanuts. Use more if you want. It’ll be okay.

Directions:

Using a (very) large non-stick sauce pan, pre-heat the olive oil and sesame oil over medium-high heat. Test the temperature by carefully dropping a carrot stick into the pan. If you hear it start to sizzle, add the Step One Ingredients.

Stir until the ingredients are mixed, then reduce to medium heat and cover. You are sautéing the vegetables here so be aware of how heat applied to oil reacts with damp vegetables such as frozen peas. Stir occasionally, sautéing for 10 minutes.

Can you believe it? You are almost done!

Add the Step Two ingredients, stirring until mixed. Reduce heat to low, cover, and let cook until the liquid has been absorbed into the rice. This might take 30 to 40 minutes.

In this step, you are allowing the liquid to cook the rice, and you are giving the spices and aromatics a chance to meld into the other ingredients. Plus you are giving yourself an opportunity to pour the glass of wine that has been calling your name since this morning. I know. I have the same thing happen to me all the time!

Just before serving, gently stir in the Step Three Ingredients. There you go – you have just created a wonderful one-dish meal full of substance and flavor. This works both as a main dish and as a side.

Optional: Add two more cups of hot vegetable broth after the rice has been cooked and you will have yourself a nice spicy soup, too.

Chef’s tip: Try to use fresh ginger whenever possible. Candied ginger is right out. All you need to do is peel the root a bit, chop what you need, then wrap the remainder in foil, place in a freezer bag (squeeze as much air out as possible) and keep in the freezer until you need more. The next time it may be a slight bit soggy, but the fresh flavor will still be there. And now you know!

Enjoy.

P.S. If you don’t use the V-word (you know – vegan) people will never know. It’s just a great tasting bowl of food!

Zucchini Planks

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Zucchini Planks any Pirate would Love!

Zucchini Planks any Pirate would Love!

A quick and easy lunch, or even a light dinner, zucchini planks taste great – and they probably aren’t half bad for you, either!

Here’s what you need:

(creates four planks with toppings)

2 medium zucchini

1 shallot, finely chopped (green onion will work, as well)

1 clove of garlic, minced

black pepper, freshly ground, to taste

2 Tablespoons of olive oil

1 cup of fresh mozzarella, cubed to the size of dice

1/2 cup cherry or grape tomatoes, sliced in halves

Here’s what you do:

Slice the zucchini lengthwise, creating two planks per zucchini, each about a half inch thick. Take the remaining zucchini and spoon out the pulp. Using a chef’s knife, finely chop the pulp, then place in a bowl.  Set the planks aside for the moment.

Add to the finely chopped zucchini: the chopped shallot, minced garlic, black pepper, and olive oil. Mix well and let sit while you cube up the mozzarella cheese.

After preparing the cheese and the grape tomatoes, add both to the bowl of marinating zucchini. Turn a few times with a wooden spoon. No need to bruise the tomato. Just kidding. But you don’t need to be mean about it. Just  gently mix. There you go!

Now, place the zucchini planks on a microwave safe plate and micro-bake them for 30 seconds to a minute. The exact time will depend on the power of your microwave. If they are steaming, they are done. Smoke?  Start over. With new zucchini.

Using a fork (because steaming zucchini planks are hot) place two planks on each plate. Then, spoon the mozzarella/tomato mixture over the planks.

Try them! You get the warm, soft and delicate taste of fresh zucchini – and the robust flavor and creamy texture of the mozzarella cheese accompanied by all of its friends.

Pairs well with a light red table wine. And cookies.

 

Black Bean Corn Salsa-nated Lentils and Peppers

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Black Bean Corn Salsa-nated Lentils and Viggies

Black Bean Corn Salsa-nated Lentils and Peppers (with stir fried vegetables)

After you cook several “big” dishes, such as Mango Lentil Dal, or Artichoke Lentil Loaf, you may come to realize you still have uncooked lentils left over. Looking in the soak pot, I found we had “a lot” of lentils left. If the zombie apocalypse started today, and all access to the grocery store had been cut off by the horde of brain-eating walking dead, we would be fine with the one bag of dried lentils. It never seems to run out. But since the Eastern Shore, for the moment at least, is devoid of zombies, it would be poor form to leave said lentils to slowly die a horrible death inside the refrigerator.

What to do. Hmmm.

Why not take those lentils and add some left over bell peppers and a snit or two from the jar of Amy’s Black Bean & Corn Salsa? You know, the jar that always seems to be in the door of the refrigerator? Could end up with a tasty meal, me thinks.

Turned out to be a great idea! I also stir fried some fresh cut vegetables to give the meal a little more bulk and color. Here’s the easy lentil recipe:

Ingredients

1 cup uncooked lentils (uncooked but soaked overnight, then drained)

Water – enough to cover the lentils once they are in a sauce pan

1 each – red, green and yellow bell pepper. cored and seeded, then rough chopped

1 snit of Amy’s black bean corn salsa (no ‘snit’ mark on your measuring cup? 6 Tablespoons is about the same amount)

1 Tablespoon cumin

Directions

Put the uncooked lentils in a medium sauce pan.

Add water, enough to cover the lentils by a half inch or so.

Add the chopped bell peppers, salsa, and cumin.

Stir gently, then cover.

Heat over medium high until the liquid starts to boil.

Once boiling, reduce heat to medium. You want a simmer only.

Uncover and stir occasionally.

The goal is to allow the liquid to soak into the lentils and to create a “salsa reduction.” In other words, as the liquid cooks down, the salsa and cumin flavor will be brought out for the better. Once you stir the lentils and don’t see any more liquid at the bottom of the sauce pan, you are done!

Remove from heat and cover until the rest of your dinner is done cooking.

(I stir fried veggies while the lentils were cooking. There are a plethora of options for you. Go with your favorite!)

This lentil recipe makes 3 good sized main servings or 4 side servings.

Enjoy!

 

Don’t get saucy with me, Bernaise!

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Pickapeppa Sauce makes all the difference!

Sorry, couldn’t help it…

Tonight I used the old cook-dinner-in-shifts technique. I knew I would be short on time, having to run errands that would take me away from the stove, so I (gasp) planned ahead.

The menu:  baked chicken with BBQ sauce, baked potato and stir fried vegetables.

The chicken was simple. Free-range, non-hormone-enhanced skinless chicken breasts, lightly coated with plain breadcrumbs. A touch of salt and pepper for good measure.  Baked at 350 for about 35 minutes until they reached 185 degrees.  Play it safe – if you don’t have a digital thermometer, get one!

I baked the potatoes last night.  I used the residual heat from the oven to warm them up while I let the baked chicken rest and stir fried the veggies in a little olive oil. Again, nothing fancy.  Sometimes it pays to let the pure taste of the food do the talking!

The sauce was a little tricker.  I made a small batch, about a cup and a half worth.  Took a lot of adding ingredients in small doses until I got the taste just right.  Once I did, it was awesome!!  Here is the normal recipe I use. It makes about a dozen pints, give or take.  The recipe is adapted from Jesse’s Lip Smackin’ Sauce, which tastes suprisingly like the Bone Licking Sauce that you can get in your local supermarket.  But for fun, take a few hours and fill up some Mason jars!

Doug’s All-Purpose BBQ Sauce:

6 cloves garlic, pressed

128 oz ketchup (that would be two 64 oz cans for those who are math impaired, like me)

1/2 large Vidalia onion, chopped finely, sauteed in a bit of olive oil

4 TBsp soy sauce

6 TBsp yellow mustard

4 TBsp red wine vinegar

1/2 c. orange juice

1 TBsp lime juice

2 TBsp lemon juice

1 c. light brown sugar

6 TBsp horseradish

and the secret ingredients:  1 bottle of Pickapeppa Sauce and a can of Dr Pepper.

Put everything in a big stock pot and bring almost to a boil, then reduce heat and simmer for 30 minutes.

Tastes even better the next day!

As Chef Rudolf would say:  Happy eating!