Miso-ginger wild rice with carrots, cabbage, daikon and turnip

New Year’s Day provided us with a freebie day off in the middle of the week.  Besides random household chores, I decided that the best use of this time would be to cook a few dishes that we planned to eat in the coming week so that we buy ourselves time in the evenings for the next few days by having dinner already prepared.  The bigger benefit being that these dishes are ones that get better with time- the kind that soak up dressings, and age with grace.  A soup, some roasted vegetables, a dressed rice dish….

Ingredients

  • 1 1/3 cups uncooked wild rice
  • 4 cups chicken stock
  • 4 medium carrots, quartered and sliced thin
  • 2 stalks celery, sliced thin
  • 1 leek, sliced thin
  • 1 3-inch piece daikon, halved and cut into thin strips
  • 1 small purple-top turnip, peeled, halved, and cut into thin half-circles
  • 1 cup thinly cut cabbage
  • 4 tablespoons rice vinegar
  • 2 tablespoons sunflower (or other mild) oil
  • 1/2 teaspoon sesame oil
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely grated ginger
  • 1 tablespoon barley miso (we found a great 3-year dark handcrafted right in Conway, MA by South River.  Organic too!)
  • 1/2 teaspoon crushed red pepper

Directions

  • Bring the chicken stock to a boil in a medium pot, add the rice and return it to a boil
  • Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 50 minutes
  • Meanwhile, bring a large fry pan up to a medium heat and add 1 tablespoon of sunflower oil and all of the sesame oil, then toss in the carrots, celery, leek, daikon and turnip and get a nice brown on them.  If they begin to get too dark, turn down the heat and cook them until they’re al dente
  • When the veggies are cooked, add in the cabbage.  It’s cut nice and thin so it should soften up quickly
  • While that’s cooking, in a large bowl, whisk together the vinegar, garlic, remaining tablespoon of sunflower oil, ginger, miso and crushed red pepper until blended
  • When the rice is cooked, add it to the pan with the vegetables (or, if you’re out of space in the pan you can do this in a large serving or mixing bowl) and pour in the dressing, stirring to incorporate all ingredients
Miso-ginger wild rice with carrots, cabbage, daikon and turnip

Miso-ginger wild rice with carrots, cabbage, daikon and turnip

My very favorite granola

If you’re anything like me, you’ve tried at least 10 different recipes for granola- each of them ok, but not something that you want to make… and then make again.  With this recipe I’ve tweaked it a few times until I found the balance that makes me happy.  It’s slightly crunchy, a little salty, it has the chew factor, it has texture, the little bit of sweet offered up by the dried fruits, and a teeny bit of heat, ’cause, well, why not?  So without further adiue….

Granola

Granola

Ingredients:

  • 3 Cups rolled oats
  • 1/2 Cup whole raw cashews
  • 1/2 Cup chopped raw cashews
  • 3/4 Cups unsweetened, shredded coconut
  • 1/4 Cup grade B pure maple syrup
  • 1/4 Cup canola oil
  • 3/4 Teaspoon kosher salt
  • 1/4 Teaspoon cinnamon
  • 1/2 Teaspoon cayenne
  • 1/3 Cup dried cranberries
  • 2/3 Cup raisins (I like variety so I use 1/3 Thompson, 1/3 golden, and 1/3 red flame)

Directions:

  • Preheat your oven to 250 degrees F
  • In a 1 Cup liquid measuring cup combine the maple syrup, canola oil, kosher salt, cinnamon and cayenne- give it a real good swirl around in there
  • In a bowl, combine the oats, all of the cashews, and the coconut
  • Add the liquid to the solid and combine the mixtures as evenly as is possible so that you can’t see any bog, dry clumps at all
  • Spread the mixture out on a jelly roll pan, evenly, and cook for an hour and 15 minutes, stirring every 15 minutes to achieve an even brownesss
  • Remove from the oven and allow to cool for at least 15 minutes, then add the cranberries & raisins
  • Store in an airtight container in a cupboard for up to 1 week.  Enjoy dry or with your favorite milk (cow, goat, soy, almond, hemp)

Socca

While flipping through my most recent edition of National Geographic Traveler I came across this 1-page article on Socca (chickpea flour crepes).  Seeing as the picture indicated that this Socca (which I had never heard of before) was a food, I decided to read on.  The ingredient list was simple: chickpea flour, water, olive oil, salt.  The intent seemed ideal: to be in rough shards, eaten with your fingers.  How could I go wrong?  So I tried it.

The batter is fairly thin- much like crepe.

Socca batter

Socca batter

There are several options for cooking these- under a broiler (in a fry pan), on a very hot baking stone, stove top.  I opted to make my first three on a baking stone, preheated in a 500 degree oven, and the last in a cast iron pan so that I could see the difference.

Broiled socca: crispy edges and nicely cooked center

Broiled socca: crispy edges and nicely cooked center

I served these as a gluten-free flatbread type of side to lemon-pepper chicken and green salads topped with crispy-fried mushrooms, roasted red peppers and cheddar cheese.

Socca makes a great app or accompaniment

Socca makes a great app or accompaniment

Ingredients:

2 cups chickpea flour
2 cups water
3 tablespoons extra-virgin olive oil
2 garlic cloves, pressed
1 tablespoon chopped fresh thyme
1 teaspoon salt (or more if you really want to taste it)

Directions:

  • Whisk together the chickpea flour, water, olive oil, garlic, thyme, and salt. Let stand for at least 30 minutes and up to several hours
  • Preheat your oven to 500 degrees with a baking stone in it
  • Give the batter a quick whisk and ladle a quarter of it into the skillet
  • Switch the oven to Broil and let it go for 5-10 minutes, until the top is browned and the socca is cooked in the middle (yet still tender) and crispy around the edges. Use a spatula to remove it from the stone
  • Repeat to make the additional flatbreads
Socca- ready for cutting

Socca- ready for cutting

Spinach, Red Lentil, and Green Bean Curry

If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got a dish for you. This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala. If that’s not your thing, you could use your favorite pre-made curry spice mixture rather than what’s listed here. This dish can easily stand on its own as a vegetarian main, or be served alongside some lovely spiced yogurt chicken (as Neil and I had it).

Ingredients:

 

1 cup red lentils

1/4 cup tomato puree

1/4 cup Greek yogurt

1 teaspoon garam masala

1/2 teaspoon ground dried turmeric

1/2 teaspoon ground cumin

1/2 teaspoon ancho chile powder

2 tablespoons vegetable oil

1 onion, chopped

1 cup fresh green beans, cut into 1-inch lengths

1 cup mushrooms, sliced thickly

2 cloves garlic, chopped

1 (1 inch) piece fresh ginger root, grated

4 cups loosely packed fresh spinach, coarsely chopped

2 tomatoes, chopped

4 sprigs fresh cilantro, chopped

1 (15.5 ounce) can garbanzo beans, rinsed and drained

 

Directions:

 

  • Rinse the lentils well and place them in a saucepan with enough water to cover. Bring to a boil
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes
  • Drain and set aside
  • In a bowl, stir together the tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder
  • Heat the oil in a skillet over medium heat
  • Add the onion, green beans and mushrooms; cooking until the onion begins to brown
  • Add in the garlic and ginger and stir for a minute- until you really begin to smell them
  • Stir in the spinach; cook until it’s dark green and wilted
  • Add the yogurt mixture and stir until incorporated
  • Mix in the tomatoes and cilantro
  • Stir the lentils and garbanzo beans into mixture until well combined and heated through, about 5 minutes
Curry

The inspiration for this dish came from this recipe.

My take on huevos rancheros

So this isn’t a recipe, but it is what I ate for lunch today.  It’s low in fat, high in protein and omega 3s, and damned tasty!  I was preparing pureed Lima beans for the work week to have for snacks so I used that as my base.  I dropped on a poached egg, and topped the concoction with a couple spoonfuls of salsa, and dug in.  Wow!  what flavor.