RelishPod

Cook What you Eat!

Tofu with Mushroom Gravy

Ingredients  

1 lb tofu 

2 tablespoons of cornstarch 

1 pack 8oz. of mushrooms 

4 Cups of Veggie Stock 

4 tablespoon vegetable oil

Salt and pepper to taste 

Putting it together

Pre-heat the oven to 200 degrees

Roughly chop the mushrooms

Heat pan to medium/ high, with 2 tablespoons of oil add mushrooms, salt, and sauté until they are soft and moisture has dissipated. Add 1 cup of the stock allow to simmer and reduce by half.. repeat 4 times. 

Slice tofu into 1/2 in. x 1 inch lengths

Arrange on a baking sheet and bake for 10min and flip and bake for 10 more minutes or until the edges of the tofu just begin to go crispy. Remove from the oven and toss the tofu in cornstarch.

In another pan over medium/high heat with 2 tablespoons of oil, add the tofu and cook until brown and crispy. Add the mushroom gravy to the hot pan and timer until thickened.(this will happen rapidly.. so PAY ATTENTION) 

Polly-Jo's Cornbread Dressing

Ingredients

Homemade cornbread broken up into small pieces and dried turning over several times a day for a few days.

Saute the following ingredients 

1 cup diced onion 

two stalks of celery diced 

1 green pepper diced

1 red pepper diced 

8 oz of chopped mushrooms 

2 Cups Veggie broth 

5 tablespoons of margarine (of butter substitute) 

1 teaspoon of basil, oregano, garlic powder 

Salt and Pepper to taste 

Stir this mixture into the 14 oz of dried cornbread and place in a casserole dish. Bake at 350 for 40 minutes. You can make this ahead of time and reheat before serving. 

 

 

Brussel Sprout Latkes

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Ingredients 

2 Cups of white potatoes, peeled and cubed 

2 Cups of Brussels sprouts, trimmed 

1/2 a Leek or onion, Chopped (about 1 cup) 

1/4 teaspoon of salt 

pepper to taste 

1/2 cup of brown rice flour 

2 eggs, lightly beaten 

Several tablespoons of high heat- oil, such as sunflower or canola 

For the Yogurt 

1/2 cup of plain greek yogurt 

1 tablespoon of Dijon mustard 

1 tablespoon of maple syrup 

a pinch or two of salt 

pepper to taste 

a small squeeze of lemon juice 

a splash of olive oil 

Putting it all together 

  • Make the yogurt by whisking together all the ingredients in a small bowl. Cover and set in the fridge until you are ready to serve. 
  • Using a food processor, shred the potatoes. remove them and transfer them o a striker. After a few minutes, place them in a paper towel or a piece of cheese cloth and squeeze to get rid of as much moisture as possible, this will help them stay together better when frying 
  • Place the sprouts and the leeks into the same foot processor to shred. Then, place them in a medium sized bowl and add in strained potatoes, salt, pepper, and brown rice flour. Stir to combine, and then sir in the lightly beaten egg. 
  • Heat the oil in a cast iron pan over medium heat. You want enough oil in the pan to cover the bottom plus a little extra. Grab a handful of the latke mixture and flatten it between the palms of your hands and gently place it into the pan. You can do a  few at a time depending on the size of your pan, but DO NOT overcrowd the pan. After a few minutes (about 4-5), when they have stared to brown flip them over and fry for another 4-5 on the other side until they are crisp and brown on both sides. Set on a paper bowl lined plate and continue to fry up the remaining mixture.
  • If you like you can make these a little ahead of time and keep them warm in the oven on low heat until you are ready to serve. Serve warm with a dollop of the mustard maple yogurt. 

Bacon Lime Sweet Potato Salad

Makes about 4 servings 

Ingredients

1/2 lb, bacon (good bacon) 

3-4 Large Sweet Potatoes 

4 Garlic Cloves 

2 tablespoons Coconut Oil 

Pre-heat oven to 375 cook bacon for 15-20 minutes (slightly crispy) Rough chop after the bacon has cooled. 

Cut the potatoes into cubes  Toss in coconut oil and garlic and place in a roasting pan or sheet tray and bake for 30 minutes. (you can also grill the potatoes) 

Make the dressing while roasting! 

Dressing: 

1 Lime : rolled (releases more juice) and Juiced 

2 tablespoon of Olive Oil 

2 tablespoons of Balsamic Oil 

2-3 spring onions sliced thin 

Handful of fresh dill rough chopped 

A few red pepper flakes 

Dash of cinnamon 

Sea Salt and Cracked Pepper 

Mix all of the above ingredients together and Enjoy! 

Samosas

8 ounces potatoes peeled, diced, and submerged in a bowl of cold water (to prevent browning) 

2 large carrots, peeled and diced

1 cup peas (drained)

1/4 cup finely chopped fresh mint leaves

1/4 cup finely chopped fresh cilantro leaves

1 teaspoon coarse kosher or sea salt

2 fresh cayenne, or Serrano chilies

2 tablespoons of canola oil

1 teaspoon cumin seeds

1 cup finely chopped red onion 1 table spoon finely chopped ginger

1 package of wonton wrappers

 

To make the filling, bring a medium size sauce pan of water to a boil over medium high heat Drain the potatoes and add the potatoes and carrots to the pan, and bring to a boil again. Lower the heat to medium and cook, partially covered, until the veggies are very tender, 5-8 minutes; drain. Coarsely mash the vegetables in a medium sized bowl, and then stir in the peas, mint, cilantro, salt and chillies. 

Preheat the oven to 375 (190C) 

Heat oil in a medium size skillet over medium high heat. add the cumin seeds and let them sizzle until they turn relish brown and are aromatic, 5- 19 seconds. Add the onion and ginger, and cook until the retables are light brown around the edges, 3 -5 minutes. Add this to the potato filling, thoroughly stirring it in. You will have a have an orange-hued bumpy mixture with specks of green. 

Take a wonton square and place a large spoonful of filling in the center, fold top corner to the bottom corner and repeat. You will have made a triangle.

Brush the samosas with oil and place on a cookie sheet and bake until golden brown about 20-30min. 

Deviled Eggs

12 Dozen large eggs

1/2 cup mayonnaise (safflower) No Soy 

1 teaspoon dijon mustard 

1 tablespoon capers, chopped

1 tablespoon of kalamata olives, pitted and chopped 

1 tablespoon sun-dried tomatoes, chopped 

1 tablespoon olive oil 

2 tablespoon fresh basil, minced 

1 teaspoon caper brine 

salt and pepper to taste 

Place eggs in a medium saucepan and cover with water. Bring to a boil. Turn off the heat and let the eggs sit in the hot water for 25 minutes. The put the eggs in an ice bath for 20 minutes... Slice the eggs in half carefully, remove the yolks. 

Add the yolks to a medium bowl and mash well with a fork.  Meanwhile, in a food processor combine the mayonnaise, mustard, capers, olives, sun-dried tomatoes, olive oil, basil, and caper brine. Blend until smooth. Taste and season with salt and pepper as desired. Pipe or spoon into the eggs white halves. Serve cold or at room temperature. Top with capers and lemon zest. 

Yeshiscova - Slovakian Christmas drink

Ingredients

1/4 cup of white sugar

1 1/2 cup of hot water

5 sticks of cinnamon

20 whole cloves

1 teaspoon of whole caraway seeds

Put it together

Melt the sugar on the stove top in a medium size sauce pan on medium heat, stirring often.  Preheat the water in the microwave and when the sugar is melted carfully add the hot water.

Spice Rubbed Chicken

Ingredients

2 teaspoons whole coriander seeds

2 teaspoons whole cumin seeds

2 teaspoons whole black peppercorns

6 cardamom pods, remove the seeds and discard the pod

4 dried chilis

4 allspice berries

4 whole cloves

4 dried rose hips

1 tablespoon curry powder

1 tablespoon ground cinnamon

1 tablespoon ground sumac

2 teaspoons ground ginger

1 1/2 teaspoon freshly grated nutmeg

1 teaspoon ground fenugreek

8 cloves of garlic mashed to a paste

salt to taste

2 chicken halves

                                                           Put It Together

Heat the coriander, cumin, peppercorns, cardamom, chiles, allspice and whole cloves in a skillet until toasted but not burned. Remove the spices from the skillet and, once cool, put them in a spice grinder and grind to the consistency of ground black pepper. Mix all the spices, garlic and salt in a bowl. Add the chicken and toss to coat. Wrap the chicken in saran wrap and put in the refrigerator over night.

                                                            Time to Cook

Start your coals and for indirect heat using a plate setter or push them to one side of the grill to "bank" them placing the chicken halves on the other side of the grill. If your are using a gas grill set one half of your gas grill to high and place the chicken on the other half that is off. Grill for about 20-25 minutes per side, until 165f (74c) flipping only once. Let rest for 15 minutes and serve.

Alton Brown Turkey Brine

Ingredients 

One 14 to 16 pound turkey

1 gallon vegetable broth

1 cup kosher salt

1/2 cup packed brown sugar, light or dark

1 tablespoon whole black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 tablespoons candied ginger

1 gallon iced water

Add the broth, salt, sugar, peppercorns, allspice berries and candied ginger to a stock pot and bring to a boil for 2-3 minutes stirring occasionally to dissolve the salt and sugar. 

Remove from the stove top, add the iced water and place in the refrigerator to cool.

The night before, add the cool brine to a clean 5 gallon bucket. Put the bird breast down into the brine and add some weight (ex. a few plates)  in order to keep the bird submerged.  Store in the fridge or any cool place.

When ready to cook pull the turkey out of the brine and rinse well.

 

Mary's Sweet Potato Pudding

Filling Ingredients

6 moderately large sweet potatoes

3/4 - 1 cup brown sugar

1/2 teaspoon salt

1 cup milk (dairy or non-dairy)

2 eggs

1/2 cup butter or margarin 

1 teaspoon vanilla

1-2 teaspoon lemon extract

Topping Ingredients

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1/3 cup oleo cut into 1/2 in cubes

Put it all together! 

Preheat your oven to 425 (218C) and bake the sweet potatoes until fork inserts easily, or pierce each potato with a fork and put in the microwave on high until cooked. Let cool and set your oven to 350F  (176C)

Scoop out the inside of the sweet potato and mix with all the ingredients in a large bowl. Coat a baking dish with butter or margarin and add the filling. Bake for 20 minutes.

Meanwhile mix all the topping ingredients together in a bowl and "cut" the butter or margarine in last. To cut is to toss the butter into the flour mixture then using a scissor motion with two butter knives until the butter is the size of a small pea.

Remove the filling from the oven  

Add the topping to the filling and bake for an additional 30 minutes or until the top is brown. 

 

 

Paella De Marisco

It was delicious! 

It was delicious! 

Paella de Marisco is a summer favorite in Spain for good reason - paella is the perfect base for whatever's tantalizingly fresh from the sea. While not considered the most traditional of paellas, it's one of my absolute favorites - both for the stunning presentation and the delicious, coastal flavor. If you have an opportunity to cook your paella outside over a wood fire, do it! We are cooking today on the big green egg, which will give our paella the smoke it needs for the absolute best texture and flavor. Be forewarned, some people specialize in Paella. We do not. It takes time and dedication to master this art. Skott Ketterman, of Crown Paella in Portland Oregon, my Sous Chef who worked under me for years crafted his skill set in Spain under some amazing chefs, and has made a name for himself in the American culinary world as one the top Paella Chefs in the Country. Very talented, utilizing his amazing work cooking in Oregon Vineyards, weddings, retreats and such. Again, find them on Facebook at Crown Paella. I cant say enough about this talented soul.

Paella: It is A Triumph of a Dish with Limitless Variations: You will soon Discover a wonderful new way to think about rice. It is indeed a culinary and cultural experience. So again, we are making a contemporary Paella with a traditional flair, or a traditional Paella with a contemporary flair. You decide.

Method:  Paella Pans or ( Paellera ): We are using a 22 Inch Pan, Should Serve about 12 people.

Dimples. TRAP LIQUID AND PROMOTE EVEN COOKING. MAKE PAN RIGID/PREVENT WARPING. NOSTALGIC, WHEN PANS WERE HAND HAMMERED. Size.

Seafood Broth: Salted Water, about 9 Cups: Shrimp Shells, Onions and Simmer for about 10 minutes. Strain, and add Toasted Saffron ( Amazon ) Talk about Saffron. ( a Nice healthy 2 Pinches Worth ) and Add to Broth. Let cool off to side. Make sure to season again.

Sauté: Medium to High Heat: Olive Oil ( EVOO )Mahi or any good whitefish, Remove, Scallops, Remove, Shrimp, Remove. About 2 Minutes Each.

Add Vegetables: Peppers!!! Add heat here is you would like: We are smoking padrons ( Pre Smoked )

Sofrito: NOT TO BE CONFUSED WITH SOCARRAT: Reduce heat to medium, sauté Onion. (Grater Box). Tomatoes: Grater Box: Looking for about 2 cups: Cook & Stir Often: Looking for a deep burgun- dy, compote like consistency. Add H20 if getting to thick. Season as well. Bring to simmer.

SMOKE WITH ORANGES & PINE:

Bring To Medium High Heat: Add Rice: Again, we will get you exact/or close to exact measurements, but about 3 Cups of Rice. TALK ABOUT RICE: Bomba: What is this? MEDIUM GRAIN: TOOTHY TEXTURE THAT CAN ABSORB LOTS OF FLAVOR. YOU WANT THE GRAIN TO SWELL UP AND KNOW EACH OTHER, CREATING A THIN BUT COHESIVE BLANKET OF RICE ACROSS THE PAN. Cook for about 2-3 Minutes. Add Broth about 5-6 Cups. Shake pan and distribute. Simmer Rice and Stir, cook for about 8-10 longer. When the rice is about the same level as the liquid, reduce the heat. Add Mussels and submerge below the liquid on the edge. Make sure heat is turned down and simmer gently. Rotate the pan if needed. We are trying to absorb the liquid at this point. About 10 more minutes. DO NOT STIR BEYOND THIS POINT. Taste a grain just below the top layer. We are looking for al dente.

( To the tooth. ) Tiny white dot in the center. ( So here, if the rice is not cooked enough, add some more broth and cook a little longer ). Once you achieve al dente, add scallops, fish and shrimp back in and ar-

range for a nice look.

Bring To Medium High Heat: Add Rice: Again, we will get you exact/or close to exact measurements, but about 3 Cups of Rice. TALK ABOUT RICE: Bomba: What is this? MEDIUM GRAIN: TOOTHY TEX- TURE THAT CAN ABSORB LOTS OF FLAVOR. YOU WANT THE GRAIN TO SWELL UP AND KNOW EACH OTHER, CREATING A THIN BUT COHESIVE BLANKET OF RICE ACROSS THE PAN. Cook for about 2-3 Minutes. Add Broth about 5-6 Cups. Shake pan and distribute. Simmer Rice and Stir, cook for about 8-10 longer. When the rice is about the same level as the liquid, reduce the heat. Add Mussels and sub- merge below the liquid on the edge. Make sure heat is turned down and simmer gently. Rotate the pan if need- ed. We are trying to absorb the liquid at this point. About 10 more minutes. DO NOT STIR BEYOND THIS POINT. Taste a grain just below the top layer. We are looking for al dente. ( To the tooth. ) Tiny white dot in the center. ( So here, if the rice is not cooked enough, add some more broth and cook a little longer ). Once you achieve al dente, add scallops, fish and shrimp back in and arrange for a nice look.

Bring To Medium High Heat: Add Rice: Again, we will get you exact/or close to exact measurements, but about 3 Cups of Rice. TALK ABOUT RICE: Bomba: What is this? MEDIUM GRAIN: TOOTHY TEX- TURE THAT CAN ABSORB LOTS OF FLAVOR. YOU WANT THE GRAIN TO SWELL UP AND KNOW EACH OTHER, CREATING A THIN BUT COHESIVE BLANKET OF RICE ACROSS THE PAN. Cook for about 2-3 Minutes. Add Broth about 5-6 Cups. Shake pan and distribute. Simmer Rice and Stir, cook for about 8-10 longer. When the rice is about the same level as the liquid, reduce the heat. Add Mussels and sub- merge below the liquid on the edge. Make sure heat is turned down and simmer gently. Rotate the pan if need- ed. We are trying to absorb the liquid at this point. About 10 more minutes. DO NOT STIR BEYOND THIS POINT. Taste a grain just below the top layer. We are looking for al dente. ( To the tooth. ) Tiny white dot in the center. ( So here, if the rice is not cooked enough, add some more broth and cook a little longer ). Once you achieve al dente, add scallops, fish and shrimp back in and arrange for a nice look.

CREATE THE SOCARRAT: ( The Caramelized Bottom Layer of Rice ) THIS IS THE PRIZED PART OF PAELLA. SPECULATION OF APHRODISIAC POWERS. Increase the heat to medium high. ROTATE PAN ON THE HEAT & CARAMELIZE THE BOTTOM RICE. AVOID BURNING. LOOK FOR CRACKLING, BUT IF IT SMELLS BURNED, REMOVE FROM HEAT IMMEDIATLEY. ALLOW TO REST, for 5-10, and allow for the flavors to meld. Cover loosely with foil. Add lemon and serve. Drizzle lemon over each section if they want. Dish DIRECTLY from Pan.

Roasted Chicken

1 five pound roasting chicken 

 1/2 Cup of olive oil 

3/4 Cup Apple Cider Vinegar 

Lemon Zest of one lemon

Preheat oven to 350f (177c) 

Combine the oil, vinegar and zest in a bowl. Brush mixture on the chicken and bake, basting a few times, until the thickest part of the thigh reads 165f (74c). Remove bird from the oven and let rest 15 minutes before carving.

For a Charcoal Grill

Start coals and bank them or use an indirect heat plate and place the bird on a v rack breast side up, or on a standing rack, or on a 3/4 full beer can. Be sure to rotate the bird for even cooking.

 

 

Simple Guacamole

Eat it up! 

 

2- Avocados 

1- clove of garlic, minced 

1/8 Cup pack cilantro, roughly chopped 

1 dash of olive oil 

juice of 1/2 lime

Salt and pepper to taste 

Optional:  1/2 a jalapeño and fresh diced tomatoes 

For chunky guac

Slice the avocado in half, remove the pit and scoop out the inside into a bowl. Add the garlic, cilantro, olive oil and lime juice to the bowl and mash the contents together.

For creamy guac

Add all the ingredients but the oil to a small food processor or blender. Pulse the processor until everything is just blended. Set it to constant blend and slowly drizzle the olive oil until desired consistency.

 

Enjoy! 

Black Bean and Sweet Potato Burritos

6 cups of peeled cubed sweet potatoes (appox 2.5 lbs) 

2 Cups of Chopped Onions 

3 Garlic cloves minced

1 Fresh hot pepper 

1 teaspoon of salt 

2 tablespoons of olive oil 

1 tablespoon of ground cumin 

1 tablespoon of ground coriander 

2 15oz cans of black beans drained (approx. 3 Cups) 

1 tablespoon of lemon juice 

1/2 chopped cilantro 

Salt to taste 

6- 10 inch flour or corn tortillas 

 

Putting it all Together

In a pot bring the sweet potatoes to a boil in salted water reduce heat to a simmer and cook for 15 min. 

Drain the water and mash the sweet potatoes set aside

In a saucepan on low heat cook the onions, garlic, hot peppers, salt in olive oil for 10 minutes 

When the onions are soft stir in the cumin, coriander and cook for another two minutes

Pre-heat oven to 350 degrees 

Oil a large baking pan or sheet 

Combine the mashed sweet potatoes, onions and spice mixture and the black beans in a large bowl and mix. 

Add lemon juice and cilantro and salt to taste 

place one cup of filling at the bottom of the tortilla and roll up ..continue until the mixture is all used. Lightly brush the burritos with oil and bake for 25-30 min. until hot

Enjoy! 

 

 

 

Beef Stew

Break out your Crock Pot.... 

 

2lbs of beef stew meat cut into 1/2 inch cubes 

1 Bay Leaf

1 Tablespoon of Worcestershire sauce 

4 Cups of Beef Broth (low sodium) 

1/4 teaspoon pepper 

1/2 teaspoon salt 

5 Carrots, peeled and sliced and quartered 

2 celery stalks, thinly sliced 

4 Potatoes, peeled and cut into eighths 

1/4 corn starch or arrowroot 

1/4 cup of water 

Optional: Crushed Tomatoes, Jalapeño, or Habanero   

Putting it all together: 

Combine all  the ingredients, EXCEPT the Cornstarch into your crock pot, cover and cook on Low for 8-10 hours.  Dissolve the cornstarch unto water and stir into the beef mixture in the crock pot. Cook on high for 10-15 min. until slightly thickened

Enjoy! 

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Fajitas/Tacos!

Pick your Protein : Chicken, Beef, Shrimp, Tofu, etc...

2 Sweet Peppers (Blistered if you are feeling fancy) 

1 onion 

1 Lime 

1 bunch of Cilantro

1 clove of Garlic 

2 Tomatos diced 

Make your own Seasoning:

1 Tbsp. Chili Powder

1 1/2 tsp. Ground Cumin

1 tsp. Sea Salt

1 tsp. Black Pepper (optional)

Putting it all Together

Slice the veggies (julienned) or like matchsticks

Dice the tomatoes (ADD AT THE END)

In a pan over medium heat cover the bottom of the pan with olive oil

Stir fry all of the vegetables except the tomatoes 

Add your protein and tomatoes. Cook until protein is done  

Using Flour or Corn tortillas assemble your taco/ fajitas  add your favorite toppings and Enjoy! 

 

Cauliflower Pizza Dough Recipe

Cauliflower Pizza Dough

Ingredients: 

2lbs of Cauliflower Florets 

1 Cup of Water 

1 Egg 

1 Cup of Gluten Free Flour 

Additional spices ex: Oregano, Nutritional, Yeast etc...

 

How to put it all together....

Pre-Heat oven to 375 F (190 C)

In a food processor or using your expert knife skills mince the cauliflower florets 

Put in a microwave safe bowl 

Add 1 Cup water and cover bowl with plastic wrap

Microwave for 10 min. 

Uncover, Stir and Let COOL 

Using a clean dish towel and working in small batches squeeze excess water from the cauliflower 

Add 1 egg 

Add 1 Cup of Gluten Free Flour of your choice (oat, almond, etc..) and Spices 

Mix well 

On a parchment lined pizza pan, press the dough evenly until about 1/4 inch thick all around. 

Bake for 45 minutes 

Add your favorite Pizza Toppings and cook until they are done about 10-15 min. 

Classic Beer Can Chicken with Citrus Brine

 

1- 4lb Whole Chicken  

Brine Recipe:

Juice of..... 

2 oranges 

1 Lemon

1 Lime 

1 1/2 Tablespoon Kosher Salt

1 teaspoon of dried thyme 

1Tablespoon crushed red pepper flakes 

Using 2 Cup measuring cup add the juices of the oranges, lemon, and lime. Top it off with 1 1/4 cup with water. 

Add remaining ingredients 

Put chicken in a 1 gallon ziploc bag 

Add brine 

Push the air out of the bag as you close it. 

Refridgerate the chicken in the bag for at least 6 hours. 

Remove the chicken from the bag and rinse. 

Place the chicken on top off 1/2 can of preferred beverage

 Cook on grill until 170 degrees in the dark meat.