Curried Brussel Sprouts

adapted from Saveur
serves 4

served with Dal Panchratan and Murgh (chicken) Saagwala from Shalimar, A2, MI

Ingredients:

• 3 tbsp. extra virgin olive oil
• 1 lb. brussel sprouts, outer leaves removed and halved lengthwise
• 1/4 tsp. black mustard seeds
• 1/4 tsp. whole cumin seeds
• 1/8 tsp. ground cumin
• 1/8 tsp. ground chile powder
• 1/4 tsp. ground turmeric
• 1 bay leaf
• 1/8 tsp. ground garam masala powder
• 1/8 tsp. ground coriander
• 4 cloves of garlic, minced
• 1 (2 inch) piece ginger, minced
• 1 medium red onion, chopped
• 1 ripe tomato, chopped
• 2 tsp. sea salt
• 2 tbsp. cilantro, chopped

Method:

1. Heat 1 tbsp. olive oil on high in a skillet.  Add brussel sprouts (cut side down) and turn heat down to medium.  Saute until lightly charred - 5 minutes.  Remove from heat and let cool.
2. In the same skillet, heat 1 tbsp. olive oil and add whole cumin seeds and black mustard seeds.  Cook until fragrant and then stir in the remaining spices.  Turn the heat to medium-high and add the garlic, ginger and onion. 
3. Cook until onion is translucent, stirring occasionally 3-5 minutes.  Add the tomato and reduce 3-4 min.
4. Stir in the remaining 1 tbsp olive oil and brussel sprouts.  season with salt to taste.  Cook for 2 minutes.  Remove and top with chopped cilantro.  Enjoy!

    

"Super Greens" Smoothie

adapted from green kitchen stories

My wife discovered an amazing blog called Green Kitchen Stories.  They cook healthy, simple, vegetarian foods with natural and wholesome ingredients.  Healthy foods doesn't mean tasteless foods and they showcase that very well.   I'm a big fan already.  

    

Ingredients:

• 1/2 avocado
• handful of spinach
• 2 - 3 inch pieces of pineapple
• banana or apple
• chia seeds 
• 1 inch piece of ginger
• 1 cup almond milk or water
• granola (optional)

Method:

1. Add all ingredients into blender and mix until smooth.  
2. Pour into 2 - 3 glasses and serve chilled. 
3. optional: add granola on top to serve as a breakfast treat   

Roasted Tomato & Rosemary soup with kale & potatoes

adapted from La Buena Vida

Enjoy!

(photos taken by me)

Ingredients:

• 4 yukon gold potatoes, cubed
• 1 bunch of lucinato kale (or other variety), roughly chopped
• 5 cups of vegetable or chicken stock 
• 1 cup of white wine
• 4 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 yellow onion, diced
• 1 can of fire roasted tomatoes
• 4 sprigs of rosemary
• 3 sprigs of fresh thyme
• extra virgin olive oil
• sea salt 
• ground black pepper

Method:

1. On medium heat in a large stock pot add garlic, onions, and celery with a drizzle of olive oil. Sauté for 1-2 minutes until garlic is fragrant and not browned.
2. Add 4 sprigs of rosemary and 3 sprigs of thyme (stems intact to be removed later) and pour in the white wine.  Cook until ingredients are tender.
3. Add the potatoes, can of tomatoes, stock and 1 cup of water. Season with salt and pepper.  Simmer on medium low heat for 1-2 hours, stirring occasionally and adding extra water if necessary.
4. During the final 3-5 minutes, add the kale (allowing the kale to hold its flavor and its integrity) and remove the sprigs and Enjoy!  

Cilantro-lime Pesto Pastrami

Delicious!

Ingredients:

• DaBecca uncured pastrami 
• organic pea sprouts
• half of an avocado 
• Cilantro Lime Pesto (Cibo Naturals brand @ Whole Foods)
• Parmesan Pepper bread from Zingerman's Bakehouse, A2, Michigan

Method:

1. Buy an Amazing Loaf of bread. 
2. Get the rest of the ingredients.
3. Make the sandwich: spreading the pesto on one side of the bread, layering with pea sprouts, avocado, pastrami and bread. Enjoy!

Notes:

• Next time I will try making my own pesto! =)
• The sandwich was great without the pesto per my wife! She made her sandwich with lemon-rosemary turkey slices from Applegate and used the avocado as a spread.

Cavolo nero breakfast skillet

adapted from The Yellow House
Serves 2-3 

garlic & red pepper flakes

Served with Blueberry Lemon Yogurt Pancakes! 

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, crushed with the flat of the knife, peeled, and roughly chopped
• red pepper flakes, a pinch
• 3 cups cavolo nero (tuscan kale, dino kale, lacinato kale), washed and roughly torn into 1-inch pieces
• 1 cup vegetable broth 
• 2 -3 eggs
• sea salt
• ground black pepper
• fresh oregano (optional)

Method:

1. In an oven-safe skillet (cast iron skillet), heat oil over medium.  Add the garlic.  Sauté for a minute without browning.
2. Add red pepper flakes and kale in handfuls, allow to wilt down before adding more.  Allow to sauté for 2 to 4 minutes.
3. Add broth and simmer for 5 to 10 minutes.  Add salt and pepper to taste.  
4. Turn on broiler to high, using the back of a wooden spoon, make small wells in the kale mixture.  Carefully crack eggs into each of the wells.  Let the eggs cook for 1-2 minutes, undisturbed, on the stove top until the whites begin to become opaque and set up.  Then transfer skillet to oven.
5. Broil until whites are completely cooked but the yolks are still soft - 2 to 5 minutes.  Scatter fresh oregano leaves across top of kale and eggs and serve with crusty bread.

Note:

• "Cavolo Nero" AKA black cabbage, Tuscan kale, lacinato and dinosaur kale.
• the fresh oregano is optional and instead of the crusty bread, we enjoyed this dish along with the blueberry lemon yogurt pancakes! =)

Blueberry Lemon Yogurt Pancakes (Gluten-Free)

adapted from cookie and kate
Yields 10 pancakes

Use a spoon to fold in batter.

my wife, my sous chef =)

Delicious with a drizzle of real maple syrup! =)

Ingredients: 

• Scant 1 1/4 cup plain yogurt
• 2 tablespoons butter, melted (vegan butter)
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice 
• 1 teaspoon real maple syrup ( or honey)
• 2 eggs
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup blueberries (6 ounces)

Method:

1. In a small bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup.  Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients.  With a big spoon, stir just until the dry ingredients are thoroughly moistened.  Do not over mix or you'll run the risk of getting tough pancakes.  Fold in the blueberries.
4. Let the batter sit for 10 minutes.  (you may thin out the batter with a touch of milk or water)
5. Heat a heavy cast iron skillet (or nonstick pan) over medium-low heat.  Lightly oil the surface with butter or cooking spray.
6. Pour 1/4 cup of batter onto the pan once pan is hot enough.  Cook for 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
7. Flip the pancake and cook for another 90 seconds until golden brown on both sides.  (adjust heat accordingly).
8. Serve the pancakes immediately or keep warm in a 200 degree F oven.

Notes:

• These pancakes are gluten-free, if you buy oat flour or old-fashioned oats (not contaminated by wheat).
• Use plain, low fat yogurt or greek yogurt.
• You can make oat flour out of old-fashioned oats.  Pour one cup of oats into food processor and process until it is ground well.  

Kale Chips

adapted from Roost

Ingredients:

• A bunch of Kale leaves (green kale, Lacinato kale), rinsed, dried and remove the thick stem from the kale and discard
• extra virgin olive oil
• sea salt, a pinch
• ground black pepper

Method A:

1. Preheat oven to 350 degrees F.
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper.
3. Arrange leaves in single layer on baking sheet.  Bake until crispy and slightly dark on the edges, (12-15 minutes for flat leaves, 15-20 minutes for wrinkled leaves).  
4. Transfer leaves to plate to cool.  Enjoy!

Method B:

1. Preheat oven to 250 degrees F
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper. 
3. Arrange leaves in single layer on baking sheet.  
4. Bake until crispy - 30 to 33 minutes.  Enjoy!

Note:

• Baking times may vary from oven to oven.
• Method A for more charred flavor and Method B for a clean roasted flavor.  Both methods are just as good.

Zucchini Potato Cakes

adapted from The Yellow House

Ingredients:

• 4 to 5 medium potatoes, cubed
• 1 medium zucchini, grated 
• 1-2 carrots, grated
• 1 yellow squash, grated
• 1/2 cup parsley, chopped
• 1/2 cup chives, chopped
• zest of one lemon
• 1 teaspoon extra virgin olive oil
• canola oil
• 1 clove garlic, pounded to a paste
• sea salt

Method:

1. In a large pot, bring the cubed potatoes to a boil.  Reduce to a rapid simmer and cook until very tender, 20 minutes.
2. Remove potatoes from heat and drain.  Mash with potato masher (I used a rice scooper).  Salt to taste (optional). If the mixture is crumbly, add a little water and mix it in.
3. Using your hands or a cheese cloth, squeeze the extra water out of the zucchini, squash, and carrots.
4. In another bowl, mix parsley, chives, lemon zest, zucchini, squash, carrots, olive oil, and garlic.  Add a pinch of sea salt.  Add this mixture to the potatoes.  
5. Form circular patties from the mixture and put onto a baking sheet and place in the refridgerator.  Allow to chill for 40 to 60 minutes.
6. On medium high heat, put enough canola oil to cover the bottom of the pan.  When the oil shimmers, add potato cakes.  Cook each side for 3-4 minutes (flip once only). Then transfer to plate.
7. Repeat directions for the rest of the cakes, adding more oil as needed.  
8. Serve and Enjoy!

Note:

• We make a dipping sauce instead of serving with lemon wedges. 
•  Combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce or gochugaru, and a pinch of sesame seeds.

LA Galbi (Korean)

LA style Marinated short rib 

I use tap water

We don't eat red meat as often, therefore chicken breast is a great substitute.

Clockwise from chicken: acorn jelly, ingredients for lettuce wraps, our version of ssamjang 

Ingredients (Marinade):

• 3 tablespoons soy sauce (Yamasa, Japanese brand, less sodium: 510mg)
• 6 tablespoons brown sugar
• 5 tablespoons water
• 4 tablespoons korean rice wine (Kikkoman Aji-Mirin, Japanese brand)
• 1 tablespoon minced garlic
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon Asian sesame oil (Kadoya, Japanese brand)
• pinch of ground black pepper
• 2-3 chicken breasts or 8 ounces of short rib

Method:

1. Make the marinade.  Mix all the ingredients in a bowl and whisk.  
2. Pour the marinade into a plastic bag (or keep in the bowl).  Add chicken breast.  Refrigerate for at last 4 hours before baking. (Can be marinated for up to 12 hours).
3. When ready to bake, preheat the oven to 350 degrees F.
4. Transfer the chicken to a baking sheet or pyrex pan.  Bake for 15-20 minutes then flip the chicken to the other side.  Bake for another 15-20 minutes until thoroughly cooked.
5. Allow the chicken to rest for at least 10 minutes.  Slice and serve.  

Notes:

• We make lettuce wraps with the chicken.  First take a piece of lettuce, add some rice, then a slice of chicken, a bit of the ssamjang paste, raw garlic slice, and pea shoots.
• Our version of the ssamjang paste is mixing doenjang paste with gochujang.  You can find these products at the local korean markets.
• The tastiest method to cook the chicken or short ribs is via the grill.  I have yet to buy a grill.  Therefore, I use my cast iron pan for red meat and the oven for chicken.  

Vegetarian Sweet Potato Chili

adapted from Cookie and Kate

Clockwise (7'oclock) - chili powder, cumin, cayenne pepper, cocoa powder & cinnamon.

black and kidney

Hearty and Delicious!

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1/2 inch pieces
• 4 garlic gloves, chopped
• 1 tablespoon chili powder (Lamesa Dark chili)
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (amount is adjustable depending on tolerance)
• 2 teaspoons unsweetened cocoa powder (Dutch)
• 1/4 teaspoon ground cinnamon (Indonesian)
• ground sea salt and black pepper
• 28 ounces canned diced tomatoes, including the liquid (Muir Glen)
• 1 can black beans, rinsed and drained (365 brand Whole Foods)
• 1 can kidney beans, rinsed and drained (365 brand Whole Foods)
• 14 ounce vegetable broth or about 2 cups (365 brand Whole Foods)
• extra virgin olive oil 

Method:

1. In a 4 to 6 quart Dutch oven or stockpot, add 2 tablespoons olive oil and sauté the chopped vegetables and garlic on medium-high heat.  Stir the ingredients every few minutes for even cooking.
2. Once the onions start turning translucent, turn the heat down to medium-low.  Add all of the spices, broth and canned ingredients, and stir.  Cover for about 1 to 2 hours, stirring occasionally.
3. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency.

Notes:

• Cookie and Kate adapted this recipe from Real Simple
• Sour cream, sliced scallions, sliced radishes for serving (optional) I keep the chili as is, it is simple and delicious.  I think a nice slice of jalapeño corn bread or the Chile Cheddar bread from Zingerman's Bakery, Ann Arbor, MI  would be a great pairing with this wonderful hearty chili.
• Pomi brand, chopped tomatoes, uses BPA-free containers. (To learn more about products with or without BPA packaging go to this link)
• I buy all my spices and loose leaf teas from Spice Merchants, Ann Arbor, MI. They have a large selection of fresh, great quality and variety of spices for reasonable prices.
• I like to use Garnet Yams, which are actually sweet potatoes, it has a sweet flavor and the starchy texture easily absorbs the flavors of other ingredients.

Simply, Cod

garlic, ginger, shallots, green onions

Ingredients:

• ginger root, 2 inches, matchstick
• 8 garlic cloves, minced
• 1 cup green onions, chopped
• 2 shallots, minced
• cod, 2 portions
• 4 shiitake mushrooms
• 1 Tablespoon soy sauce (Yamasa brand, low sodium)
• 1/2 cup of water
• asparagus, bunch, chopped in half
• extra virgin olive oil
• 1 Teaspoon korean dried red pepper flakes (optional)
• sea salt
• ground black pepper

Method:

1. In a smaller pot, combine soy sauce, water, red pepper flakes, a third of the ginger root, a third of the green onion, 2 minced garlic cloves and the shiitake mushrooms.  At medium to medium high heat, braise the mushrooms for 5 minutes then turn heat down to low to cook for another 10 minutes.
2. In a large bowl, marinate cod with olive oil, the rest of the ginger, garlic, green onions, shallots, black pepper and sea salt. 10 minutes.
3. Pan fry the cod on medium high heat with 2 Tablespoons of olive oil.  Cook 5-7 minutes each side.
4. After you flip the cod, heat 2 tablespoons olive oil in another pan on high heat.  Add asparagus, black pepper and sea salt.  Sauté for 5-10 minutes.  I like the asparagus to have some crunch, I keep them on high heat until some of them have become charred.  
5. Plate and Enjoy!