Spicy Orange Stir Fry

A friend of mine recently traveled to Thailand and was particularly surprised by the condiment selection on every table: sugar, ground chili powder, chilies in vinegar (prik dong), chilies in soy sauce (prik si-iew want), and chilies in fish sauce (nam pal prik).  The purpose of these varied Thai condiments is to create a fully-balanced dish, combining all flavors distinguished by the mouth: sweet, salty, bitter, sour, savory, and spicy.  And that is precisely what I enjoy most about this dish, the flavor balance of salt (soy sauce), sweet & sour (orange), bitter (orange peel), and spicy (peppers).  This is a very simple vegetarian stir fry, but the flavor profiles also work well with beef, if you are so inclined.  Here I use Rooster Spur Peppers from my garden but Serrano peppers would be a great substitute.

Spicy Orange Stir Fry


1/3 cup chicken stock
2 tablespoons soy sauce
zest of one orange
2 teaspoons cornstarch
2 tablespoons olive oil
2 carrots peeled and cut on the 
   bias into ½ wide strips
½ lb sugar snap peas sliced in 
   half
½ lb button mushrooms sliced
1 red bell pepper seeded and 
   sliced into ½ inch strips
1 tablespoon diced hot peppers 
   (more or less to taste)
1 orange peeled, with all the 
   white pith removed, then 
   divided into segments, with each segment cut in half (see Techniques)

In a medium sized bowl combine the chicken stock, soy sauce, orange zest, and corn starch.  Whisk until the cornstarch is fully dissolved, and set aside.

In a heavy bottomed pan warm the oil over medium-high heat.  Once the oil is hot, but not quite smoking, add the vegetables, stirring every 10-15 seconds, until the vegetables begin to soften, about two minutes.  Stir in the sauce and toss until the sauce thickens, about 2 minutes.  Stir in the orange segments and serve over rice.

Indian Cauliflower and Curried Peas

I failed miserably at "Spicy Asian Week"; I've only posted one recipe!  So today, to make up for it, I'm posting two recipes.  These dishes compliment each other well, and can be served side by side for a nice vegetarian spread.

Indian style cooking is a fantastic way to bring vibrancy to vegetables by employing a bouquet of flavors through the heavy use of spices and herbs.  I was fortunate enough to travel through southern India, and my  strongest memories involve smell: the way cumin, turmeric, coriander, clove, and ginger permeated the air, all mixed with a hint of gun powder.  I visited Bangalore during Diwali, the festival of lights, which is celebrated by lighting fireworks and eating sweets – my type of party! The days were filled with booms, cracks, howls, and pops, while the nights were illuminated with yellows, greens, and reds.

I would not say these are "traditional" Indian dishes, but they were certainly inspired by what I tasted and smelled (minus the gun powder),  in India.  In the first recipe cauliflower is the lead, but  I must confess, in the past I've routinely overlooked little white flower.  I thought it was lackluster with no flavor or color to speak of, like a saltine cracker.  This roasted cauliflower recipe, adapted from The Modern Vegetarian Kitchen, sold me on its potential, especially when you spice it up a bit.  I'm now thinking of other ways to prepare cauliflower: a puree, a gratin, in stirfy?

For the second recipe I use tofu, which you can certainly omit if so desired, but I recommend trying it out, at least once.  The two main complaints directed at tofu is that is has no texture and no flavor.  On its own, I am one to fully agree with those two charges. But I like to imagine tofu as a little sponge, it will sop up any flavors in come in contact with.  And the texture issue can easily be remedied by sautéing the tofu until golden brown before adding it to a stirfry, curry, or what have you.

Indian Cauliflower

1 tablespoon olive oil

1½ tablespoons freshly squeezed lemon juice

1½ teaspoons coarse sea salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon hot pepper flakes

1 head of cauliflower, cored and separated into florets

2 red bell peppers, seeded and sliced into ½ inch wide strips

½ cup roughly chopper cilantro

Pre-heat the oven to 450º F.

In a small bowl, whisk together the olive oil, lemon juice, salt, cumin, coriander and the pepper flakes.  Set aside.  Combine the vegetables in a 13x9x2 inch baking dish.  Drizzle the vegetables with the olive oil dressing and toss to coat.  Roast the vegetables for 45 minutes, stirring every 15 minutes.  Garnish the cilantro leave before serving.

Curried Peas

6 tablespoons olive oil, divided
1 14 oz package firm tofu, drained and
   cut into ½ inch cubes

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon turmeric

½ teaspoon cayenne pepper
1 onion chopped
1 tablespoon ginger, peeled and shredded
4 garlic cloves, minced
1 14.5 oz can diced tomatoes with juices
1 10 oz package frozen green peas
   (it is not necessary to thaw)
½ cup water
½ roughly chopped cilantro

Over medium heat warm 3 tablespoons of olive oil in a non-stick pan.  In batches cook the tofu in a single layer, stirring often, to brown on all sides; approximately 10 minutes.  With a slotted spoon transfer the tofu to a paper-towel-lined plate to drain.

In a small bowl combine the coriander, cumin, salt, turmeric, and cayenne pepper.  Set aside.

In a large heavy bottomed pan warm the remaining 3 tablespoons oil over medium-high heat.  Add the onion, garlic, and ginger and cook, stirring often, until the onions are soft, about 3 to 5 minutes.  Stir in the spice mixture and cook 2 minutes more.  Add the tomatoes, peas, and water, and bring to a boil.  Reduce to a simmer and cook for 8-10 minutes, until the sauce has slightly thickened.  Add the tofu and heat through, about 2 minutes.  Garnish with cilantro and serve over rice.  

Adapted from The Curry Book:  Memorable Flavors and Irresistibly Simple Recipes from Around the World

Green Thai Curry

What do you do with a bunch of hot peppers?  You make spicy Asian food for a week, thats what.

There was a hard-frost-warning in Mississippi the other night so my Rooster Spur Peppers got picked all at once.  The Rooster Spur Pepper is an heirloom variety, grown by the Ainsworth family of Laurel Mississippi for more that 100 years.  They are traditionally used to make Rooster Spur Sausage but work great in stirfrys, chilies, and curries.  I assume that most of you do not have access to Rooster Spur Peppers, so just substitute your favorite hot pepper.

For Day One: Green Thai Curry.  I used a blend of vegetables, but if you would like a non-vegetarian version simply saute some thinly sliced chicken, pork, or steak and add to the curry along with the coconut milk, heating through before serving.    

Thai Green Curry

1 can coconut milk

1 tablespoon brown sugar

1 tablespoon fish sauce (this can be omitted)

3 teaspoons green curry paste, homemade or store bought.

4 tablespoons olive oil

2 cloves of garlic diced

2 tablespoons shredded ginger

3 carrots sliced

1 red bell pepper cut into ½ inch by 1 inch pieces 

½ lb sugar snap peas sliced in half

½ lb shiitake or button mushrooms sliced 

½ tablespoon any hot pepper, diced (more or less to taste)

3 tablespoons shredded basil

In a medium sized mixing bowl add the coconut milk, the sugar, fish sauce, and the curry paste.  Whisk to combine

Over medium heat, warm the oil in a heavy bottomed frying pan.  Add the garlic to the pan and saute until fragrant and golden brown, about 3 minutes.  Add the ginger and cook an additional 2 minutes.  Add the the carrots and cook for 5 minutes; then add peppers and cook for an additional 3 minutes.  Finally, add the mushrooms and cook for 1 minute longer.  Pour in the coconut curry broth and add the hot peppers.  Bring curry to a boil; reduce to a simmer and cook an additional 5 minutes.  Sprinkle the curry with shredded basil and serve over rice.

Creamed Asparagus Soup

Thanksgiving is over and the left overs are gone.  The gluttony has subsided.  I cooked for a good six hours, but the reward, in the end, was worth it: buttermilk roles, sweet potato gratin, cranberry relish, cornbread stuffing, turkey, creamed corn, all topped off with pumpkin pie, whipped cream, and a glass of port.  I also love the leftovers.  I didn't have to cook for three days and I was able to indulge in Thanksgiving dinner over and over again.  Unfortunately, in the midst of my cooking marathon, I forgot about the asparagus with shallot vinegarette.  I only just remembered as I scooted my chair out and prepared to sit at the Thanksgiving table.  By this point the feast was calling, so my little asparagus stalks had to wait.

Creamed Asparagus Soup
2 lbs asparagus
½ cup shopped shallot
2 garlic cloves chopped
2 tablespoons olive oil
2 sprigs marjoram, tough stems removed
3 cups broth (chicken or vegetable)
½ cup buttermilk
1 teaspoon salt
½ teaspoon pepper

Rinse the asparagus and snap off the tough lower stems.  The tough lower portions can be combined with celery and onion to make a great vegetable stock for this recipe.

Over medium heat in a heavy bottomed pan, warm the oil.  Add the garlic and onions and
sauté until the onions are soft, about 10 minutes.  Meanwhile bring a medium sauce pan of water to boil, add the tender asparagus tops, and simmer for 5 minutes.  Drain and set aside.

Add the onion garlic mixture, the asparagus, the marjoram, and salt to a blender or food processor.  Blend until smooth, about five minutes.  Transfer the pureed mixture back to the sauce pan.  Add the pepper, salt, remaining broth, and buttermilk.  Bring to a simmer, then serve.

Ricotta Stuffed Tomatoes

I have two confessions to make.  First, I have yet to think about what I'm making at Thanksgiving.  Yes, I have the turkey, but that is about it.  By this time I have usually planned a menu (appetizers, vegetables, potatoes, stuffing, bread, and dessert), and I've purchased all of my supplies.  This year the turkey stands alone. And the worst part is who knows when I'm going to make it to the store?  I have a very busy work week ahead of me.  Hopefully the stores won't be bare come Wednesday.

My second confessions involves stuffing, or dressing, or whatever you want to call it; I'll eat it but I don't like it.  I make it every year because everyone else at the table seems to enjoy it, but not me.  Every year I try something different hoping that "this will be the recipe", but I have yet to find a winner.  Perhaps this year, in homage to Mississippi, I will try cornbread-based dressing and cross my fingers.

So keeping with the theme of NOT planning for Thanksgiving: ricotta stuffed tomatoes.  They are great served with simple buttered pasta and a green salad, or would be a perfect finger-food for an upcoming holiday party.  Here I use compari tomatoes (they are larger than a cherry tomato but smaller than a plum), but I would recommend cherry tomatoes if serving them as an hors d'oeuvre.  The tomatoes can be easily stuffed a day early and quickly cooked before serving.  Hey, maybe put some out while the turkey cooks?

The first step involves cutting off the tops of the tomatoes, which I save to use in pasta or a salad.  Or if you have a strange cat like I do, give her a taste.  Yes, my cat loves tomatoes.  She runs into the kitchen at the sound of me chopping, hoping I am cutting tomatoes and hoping that I will give her some.

Ricotta Stuffed Tomatoes
1 lb campari or cherry tomatoes
¾ cup ricotta cheese
¼ cup mozzarella cheese
½ a beaten egg

½ teaspoon salt

½ tablespoon chopped fresh oregano

Preheat the oven to 400º F.

With a paring knife, cut the tops off the tomatoes and carefully remove the pulp and seeds. Set these hallow vesicles aside.

In a medium sized bowl mix together the cheese, egg, salt, and oregano.  Fill each tomato with the cheese mixture and place on a rimmed baking sheet.  Cook until the cheese is warm throughout but the tomatoes are not collapsing, 10-15 minutes depending on the size of the tomatoes.  Without removing the tomatoes, turn the broiler on to brown the cheese slightly.  This will take 3-5 minutes, depending on how close the tomatoes are to the broiler.  Do not walk away; at this point you could very easily burn the cheese.  

Remove the tomatoes from the oven and cool slightly before serving.

Pizza Night

Homemade pizza is fantastic.  The toppings here are pretty simple, but think of it as a blank canvas for endless creations; infinite combinations of cheese, sauce, and veggies.  Let your creative juices flow. 


This recipe is for a Margarita-style pizza.  Traditionally Margarita pizza is topped with fresh tomatoes, fresh mozzarella, and fresh basil.  Here I cheat a little and use canned tomatoes and shredded mozzarella, along with fresh basil.  But I highly recommend trying out this recipe using fresh ingredients at the peak of tomato and basil season.


The most difficult part of this recipe is the crust.  It is from scratch.  If you have never made yeast bread from scratch, pizza dough is a great starting point.  It has very few ingredients and can be pretty forgiving if you over kneed or under kneed.  Just plan ahead.  The dough will need to rise for an hour and a half before assembling the pizza. 



I've included two techniques for making the dough; utilizing either the simplest of all tools, your hands, or a stand mixer.  I've used both techniques.  Before receiving my stand mixer as a Christmas gift (Thanks Mom!) I sweated over many a pizza dough.  Just think of it as a great workout for your arms and shoulders.  If you have a stand mixer the dough couldn't be simpler; just add the ingredients and press go.


I learned this crust technique from a Venezuelan friend of mine who learned it from an Italian Grandmother.  It makes a thin crispy crust, just the way I like it.

Pizza

2½ teaspoons active dry yeast

1½ cups warm water

4 tablespoons olive oil

1 tablespoon salt

3½-4½ cups all purpose flour

1 can crushed tomatoes (14.5oz)

2½ cups shredded mozzarella cheese (8oz)

½ cup shredded Parmesan cheese

20 fresh basil leaves  

Dough By Hand
Add the warm water to a medium bowl (about 2 quarts) and sprinkle the yeast over top of the water and let stand until foamy, about 4 minutes.  If the mixture does not turn foamy the yeast is no longer active and new yeast needs to be used.  Once foamy stir in 2 tablespoons of olive oil and salt until the salt dissolves.  In a separate, large bowl (4 quarts) add 3½ cups of the flour.  Create large well in the center of the flour, large enough to incorporate the water-yeast mixture.  Pour the water-yeast mixture into the well and with a fork bring the flour in gradually from the sides, swirling the four into the liquid.  Keep mixing, drawing in larger amounts of flour as the mixture thickens.  Once the dough begins to form work the remaining flour in with clean, floured hands.  If the dough is too sticky add additional flour, ¼ cup at a time.  After all of the flour has been incorporated turn the dough out onto a clean floured surface and kneed by hand for 10 minutes or until the dough becomes smooth.  Form the dough into a ball and place in a lightly oiled bowl.  Turn to coat the dough on all sides with the oil.  Cover the bowl with towel and let rise in a warm place until the dough has doubled in size, about 1 hour.

Dough With a Stand Mixer
In a stand mixerIn a stand mixer fitted with the dough hook, sprinkle the yeast over the warm water and let stand until foamy, about 4 minutes.  Add 2 tablespoons olive oil, ½ cup of flour, and 1 tablespoon flour; mix until creamy.  Add the rest of the four, ½ cup at a time, and kneed with the dough hook until the dough is smooth and not sticky, about 10 minutes.  Form the dough into a ball and place in a lightly oiled bowl.  Turn to coat the dough on all sides with the oil.  Cover the bowl with a towel and let rise in a warm place until the dough has doubled in size, about 1 hour.


Pizza Assembly 
Preheat the oven to 500°F. 

Punch down the dough, transfer to a lightly floured, clean surface, divide equally into three balls, and knead the balls briefly to shape them.  Cover and let the balls rise for an additional 30 minutes.

Flatten each ball and gently roll into round, thin crusts about 12-14 inches in diameter.  Place the crusts onto cornmeal dusted pizza stones or greased pizza pans.  Place the pizzas in the oven.  Once the crust begins to puff, poke with a fork, about 5 minutes.  Brush the crusts with the remaining olive oil and sprinkle with salt to taste.  Place the dough back in the oven until the crust becomes golden brown, 5-10 minutes.  Remove the crust from the oven and spread 2/3 cup of the crushed tomatoes onto each round, leaving a ½ border around the edge.  Distribute the basil evenly among the pizzas and spread over the top of the tomatoes.  Sprinkle the mozzarella and Parmesan evenly over the top of the pizzas and place them back in the oven for 5-10 minutes, or until the cheese is melted and golden on the edges.

Serve and savor.

Roasted Sweet Potato Soup

Soup.  I've been on a soup kick since I visited Boston back in August.  It rained and was cold the entire time, which really put me in the mood for soup.  I'm still in the mood for soup even though it was 88°F in Hattiesburg yesterday.

Once of my favorite soups is Baby Lima Soup with Chipotle Broth by Heidi Swanson on 101cookbooks.com.  101cookbooks focuses on natural, vegetarian cooking and is a excellent resource for healthy and fulfilling recipes.  The soup contains just five ingredients and is a breeze to make.  It goes great with a grilled cheese.

I came up with this Roasted Sweet Potato Soup during an attempt to use up what was in the refrigerator before heading out of town.  I feel I am most creative when forced to work with limited resources and this soup is a prime example.  Many times, cooking is all about creativity: coming up with something tasty without the late night grocery run.  Abandoned Edibles takes the idea of limited resource and tasty dinners to the extreme, and at the very least the concept should be inspirational.  Check it out.

Roasted Sweet Potato Soup


2 lbs of sweet potatoes (about 2 large potatoes)
2 garlic cloves, unpeeled
2 tablespoons olive oil
1 teaspoon coarse sea salt
5-6 cups chicken or vegetable broth

2 sprigs of sage 

¾ cup half and half

Pre-heat the oven to 400°F

Wash and peel the sweet potatoes, and cut them into 1 inch cubes.  Toss the potatoes and garlic cloves with the oil and salt.  Arrange in a single layer on a baking sheet and roast for 45 minutes, stirring half way through.  Remove from the oven and allow the potatoes and garlic to cool slightly.  Once cool peel the garlic. 

Add the potatoes and peeled garlic to a blender, along with 3 cups of the broth, and blend.  If necessary this step may be done in batches so as not to over fill the blender.  

Once smooth transfer the soup to a heavy bottomed sauce pan.  Add the sage sprigs and the remaining broth until the desired consistency is reached.  Over medium heat bring the soup to a simmer and simmer for 30-45 minutes.  Finally add the half-and-half and simmer for an additional 5 minutes.  Remove the sage from the pot and serve.

Note:  The half-and-half can always be omitted to make a lower fat option.

Vegetarian Lasagna

I'm trying to reduce the amount of meat I eat, but I'm not going full fledged vegetarian.  If someone invites me over for barbecue or I eat out somewhere known for their steak, I'm not going to pass on the meat.  I'm merely trying to reduces what I consume, and the easiest way to do that is by limiting the amount of meat I prepare at home.


For me it is about becoming a conscious consumer.  Most Americans have become unconnected to their food.  It comes from a box, it is shaped like that box, and is cooked without thought in the microwave or oven. Our choices as consumers not only affect our personal health but the health of the environment and those around us.  In 2009 World Bank scientists estimated that the meat industry is responsible for 51% of all greenhouse gas emissions.  Furthermore, the production and consumption of meat leads to water quality degradation, clearing of forests, soil erosion, loss of biodiversity, and even antibiotic resistance.


If you're interested in the environmental cost of food, as well as our lost connection to food, I recommend reading the Omnivores Dilemma and In Defense of Food by Michael Pollan.  A great article on the subject was published by Pollan this past May in the New York Review of Books, and it is available on Michael Pollan's website.  Or if you are more of the documentary type, I recommend Food Inc, Our Daily Bread, The Real Dirt on Farmer John, King Corn, or The Future of Food.


Now I know I'm getting a little preachy, and this blog is about enjoying food, right?  Here is a great vegetarian recipe for lasagna.  It is packed with tomatoes, spinach, mushrooms, and peppers.  I promise you won't miss the meat.

Lasagna

1 lb frozen chopped spinach
1 lb sliced button mushrooms
2½ cups part-skim ricotta cheese

2 large eggs, slightly beaten

½ cup grated Parmesan cheese

2 ½ cups grated mozzarella cheese

2 tablespoons chopped fresh parsley 

1 teaspoon salt

½ teaspoon black pepper

½ pound whole wheat lasagna noodles

2 tablespoons pesto

8 cups tomato sauce (recipe follows)

4 roasted red bell peppers (directions follow)

Preheat the oven to 350°F.

Prepare the spinach according to the package directions.  Drain, let cool, and squeeze out excess water.  

Combine the eggs, ricotta, parsley, salt, pepper, Parmesan cheese, and a ½ cup mozzarella cheese in a large bowl.  Stir well to combine.  Set aside

To assemble the lasagna, first cover the bottom of a 9x13 inch pan with 4 cups of the tomato sauce.  Arrange 4 of the noodles on top of the sauce.  Cover the noodles with half of the bell peppers and then with the spinach.  Use fingers to pull lumps of spinach apart obtaining an even layer.  Sprinkle half of the pesto over the spinach.  Using a spatula spread half of the cheese mixture over the spinach.  It's OK if some spinach gets mixed in with the cheese.  Top with another layer of pasta (either three or four noodles depending on the number of noodles in the box), the remaining peppers, the mushrooms this time, the pesto, and finally the remaining cheese mixture.  Top with the remaining noodles.  Spread the remaining 4 cups of tomato sauce over the top, tapping the pan on the counter to help the contents settle.  Cover the pan with aluminum foil and bake, covered, for 1 hour or until the noodles are soft.  Uncover the lasagna and sprinkle the remaining Parmesan cheese over the top.  Bake for an additional 15 minutes or until the cheese is melted.  Let the lasagna rest for 20 minutes before serving.

Tomato Sauce

1 teaspoon black pepper

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 tablespoons extra virgin olive oil

1 medium onion chopped

2 garlic cloves chopped

3 cans (14oz) whole plum tomatoes

1 can (14oz) crushed tomatoes

In a small bowl combine the first four ingredients and set aside.  

In a large heavy bottomed pot, over medium-high heat, warm the oil.  Add the onions and sauté until the onions begin to soften, about 4 minutes.  Reduce the heat to medium-low, cover, and cook until the onion has released all of it juice, about 5 minutes.  Add the garlic and sauté for and additional minute.   

Add the whole plum tomatoes and using a wooden spoon, break up the tomatoes into bite sized chunks.  Add the crushed tomatoes, and stir in the spice mixture.  Raise the heat to medium-high and bring the sauce to a boil.  Reduce the heat to medium-low and simmer, uncovered for 20 minutes.  Remove the sauce from the heat and set aside.

Roasted Red Bell Peppers

Set the oven to broil.

Place the peppers on a heavy baking pan and place in the oven under the broiler.  Turn the peppers as needed until their skin is blistered and charred on all sides.  It will take 20-30 minutes total.  Remove the peppers from the oven and place them in a paper bag, folding the over the top of the bag to create a sealed environment.  The steam created by the hot peppers will soften the skin and allow the skin to be easily removed.  Once the peppers have fully cooled transfer them to a cutting board.  First cut out the stems.  With a knife split the peppers open and remove the seeds and ribs.  Then remove the blackened skin with your fingers.  Cut the peppers into one inch strips.  Do not rinse.