Food & Fodder

Superfood Smoothie

2013-01-05T12:59:00.003-08:00

In blender mix some or all of the following:
orange juice
milk or almond milk
frozen banana
frozen strawberries
frozen blueberries
frozen peach slices
fresh whole cranberries
frozen kale
frozen spinach
frozen broccoli
fresh whole cranberries
carrots
pomegranate seeds
chocolate protein powder
peanut butter
flax seeds
chia seeds
physlium husks (mixed first in some water)
cinnamon

Pom Sundae

2013-01-05T12:50:00.003-08:00

Yogurt (regular or Nancy's)
Top with pomegranate seeds
Sprinkle with Flax Seed (crushed)

Afghan Roasted Pumpkin

2012-12-29T19:18:00.000-08:00

Buy regular orange pumpkin. Remove seeds. Cut in quarters. Cover with honey, garam masala. Bake at 425.

Make yogurt topping with regular yogurt, chopped mint leaves, and crushed garlic (2-3 cloves).

Serve pumpkin with yogurt on top.

Side of rice.

Moroccan Bean Stew

2012-12-29T18:58:00.004-08:00

2 Tbsp olive oil
1 yellow onion, sliced
5 cloves of garlic, minced
1 tsp. cardamom, ground
1/2 tsp cinnamon, ground
1 tsp cumin, ground
1/2 tsp paprika, ground
1 tsp chili pepper, ground
1 can (28 oz) diced tomatoes and their juice
2 cans (15 oz each) garbanzo beans (a.k.a. chick peas)
3 cups vegetable stock (or chicken stock or water)
1 lb zucchini, cut into 1-2″ chunks
4 oz dried apricots, diced
1/4 cup green olives, pitted and chopped
2 cups (packed) fresh spinach
salt and pepper to taste

1. Heat a large pot (6 or 8 qt) and add the olive oil. Cook the sliced onions over a medium heat until soft and add the minced garlic. Add the ground cardamom, cumin, paprika and chili pepper and cook 2 minutes.

2. Add the can of diced tomatoes, the garbanzo beans and the vegetable stock and bring to a simmer. Cook for 15 minutes and then add the diced zucchini, the chopped dried apricots and the green olives. Cook until the squash is tender.

3. Before serving, fold in the 2 cups of fresh spinach and cook until the spinach wilts. Season with salt and pepper. Serve with cous cous.

Source: http://www.formerchef.com/2010/05/24/moroccan-garbanzo-bean-stew/

Quinoa Black Bean Patties

2012-03-04T17:27:00.002-08:00

6 Tbsp olive oil

3/4 cup red bell peppers, doced

2 cloves garlic minced

1 large shallot, diced small

1/2 cup fresh cilantro

1 can black beans drained

3 cups, quinoa

1 egg

2 cups bread crumbs

TJs Everyday seasoning

salt & pepper, to taste

Heat 3 tablespoons olive oil in a skillet, add red peppers and sautee until slightly soft, anout 3 minutes. Add garlic and shallot and continue to saute until soft. Remove from heat, cool for a few minutes and combine with black beans and cilantro' add to a food processor and pulse until chunky. Blend mixture with quinoa salt and pepper. Taste; adjust seasoning if needed. Add a beaten egg and mix well.

Divide into 7 or 8 patties and refrigerate for about 10 minutes. Season bread crumbs with TJs seasoning,, salt and pepper to taste. Dredge patties in bread crumbs. Fry in remaining olive oil until browned. ABout 3 minutes on each side.

Egglant Basil

2011-12-11T18:41:00.001-08:00

Japanese eggplant (2 or 3)
Green beans (10, cut in half)
Basil leaves (4 or 5 large leaves, chopped up)
garlic (4 cloves)
onion (half)
red pepper flakes
salt
pepper
Sweetener (sugar, agave nectar or honey)
Cooking oil

Slices, quarter and oven roast eggplant (with skin) in some oil at 375' for 15 min. Don't need to cook fully, but soften it.
Dice 4 garlic cloves and half an onion. Sautee on med heat in oil. Cover.
Add uncooked green beans (cut in half) to pan. Cover. Cook for a bit.
Add partially cooked eggplant.
Add basil leaves.
Salt/pepper/pepper/sweetener flakes to taste.

Serve on brown rice.

Navratan Korma

2011-11-20T13:15:00.000-08:00

Ingredients

3 tablespoons vegetable oil, divided
1/3 cup mixed nuts (cashews, pistachios, almonds)
1 medium onion, grated
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 (8 ounce) can tomato sauce
1 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1 cup water
1/4 cup raisins
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1/2 cup green peas
1 cup chopped potatoes
4 ounces paneer, cubed
1/4 cup milk
1/4 cup heavy cream
salt to taste

Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

Source: http://allrecipes.com/Recipe/navratan-korma/detail.aspx

Whole Wheat Pancakes

2011-11-10T20:42:00.000-08:00

Why settle for store-bought pancake mixes when you can so easily make your own, more wholesome pancakes? These whole-wheat pancakes are light and delicious. Add some chopped berries if you like, and serve with warmed fruit compote or maple syrup. Just steer clear of butter!

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients:
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 egg, lightly beaten
• 1 cup low-fat buttermilk
• 2 tbsp honey

Preparation:
Whisk whole-wheat flour, baking powder, baking soda and salt in a medium bowl. In a small bowl, combine egg, buttermilk and honey. Make a well in dry ingredients and stir in egg and buttermilk mixture.

Allow batter to rest for a few minutes.

Preheat griddle to 375 degrees or set a nonstick frying pan to medium-high heat. Drop batter by 1/4 cupfuls on to griddle or pan. Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.

Makes 8 pancakes.
Per 2 pancake serving: Calories 188, Calories from Fat 21, Total Fat 2.3g (sat 0.8g), Cholesterol 55mg, Sodium 236mg, Carbohydrate 34.2g, Fiber 3.7g, Protein 7.6g

Sitcky Coconut Chicken

2009-03-23T12:17:00.001-07:00

6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers (including tops)

Preparation

1. Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to 1 day.

2. Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning thighs as needed to brown on both sides, until meat is no longer pink in center of thickest part (cut to test), 10 to 12 minutes, basting frequently with remaining marinade (use it all).

3. Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish platter with green onions.

Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522896

Baked Ziti

2009-02-28T19:26:00.000-08:00

In the Bay Area it's hard to find a box of "Ziti" but Rigatoni works just fine.

1 16 oz box of Rigatoni

8 oz Ricotta cheese

3/4 cup grated Parmesan

8 oz grated Mozzarella

2 eggs

Pasta sauce

salt

pepper

Oregano, Basil to taste.

Pre-heat over to 400 degrees.

Boil pasta in salted water 10 min.

Set aside a few oz of Mozz and Parm to cover top of ziti with.

With remaining, mix ricotta, mozz, parm, and eggs. Add pepper.

In baking dish, put down some sauce, add 1 layer of pasta, then dot it with some of the cheese mixture. Add sauce. Repeat with additional layers of pasta, cheese mixture and sauce. Your dish may fit 2-3 layers or more. The dish needs to boil in the sauce, so make sure there's enough. Cover top with the Mozz and Parm you'd set aside.

Bake 20 min at 400. Remove and let set for 5 min before serving. Red pepper flakes can be added for spice.

Hominey stew

2008-04-13T08:23:00.000-07:00

Place the following in the crock-pot for 4.5 hours

Cutup chicken breast
1 med. onion chopped
3 cloves garlic
1 can hominy, drained
1 can diced tomatoes
1 can tomatillos
1 can mild green chilles

Serve in bowl, cover with sliced avocado and tortillas chips.

Tipsy Tiramisu

2008-03-22T21:47:00.000-07:00

Ingredients:
6 egg yolks
1 cup sugar
1 T vanilla extract
2 lbs imported mascarpone cheese
1 cup heavy whipping cream
3 cups strong espresso coffee
1/2 cup dark rum
Italian ladyfingers
Shaved unsweetened chocolate

In a large bowl, whip together the eggs, sugar, and vanilla. Add the mascarpone and creame and whip until smooth.

In a small bowl, combine the coffee and rum. Working one ladyfinger at a time, soak the ladyfinger in the coffee mixture for a count of three, then arrange them in a single layer in a 9-by-13-inch pan. Top the ladyfingers with half of the mascarpone mixture. Repeat with more ladyfingers, forming a second layer. Top with the remaining mascarpone mixture and shaved chocolate. Refrigerate overnight before serving.

Source: Giovanni Geurrera from Uva Trattoria Italiana, by way of Copia American Center for Wine Food and the Arts

Chicken Cattiatore

2008-02-04T18:47:00.000-08:00

Ingredients:

Whole cut up chicken with skin
Orange, Yellow, and/or Red peppers
Onion
Mushrooms
Garlic
Tomoto paste
Tomato sauce
Tomato diced
Olive oil
Seasonings (optional): Basil, olives, black pepper, salt
Rice

Directions:

Dice onions and peppers. Saute garlic in plenty of olive oil, add onions and peppers. Add all tomato sauces. Add seasonings to taste. Stir in mushrooms.

In oven-ready pot, place chicken pieces and cover with the sauce from above. Cook at 350' for 1 hour per pound.

Serve over white rice.

Source: Melissa

Brisket Noodle

2008-02-04T18:43:00.000-08:00

Ingredients:
Beef Brisket
Onion soup mix
Egg noodles

Directions:
In an oven ready pot, line with aluminum foil big enough to wrap meat inside. Add in brisket. Cover with water. Pour on top 2 packets of onion soup mix. Cook in oven at 350' for 1 hour per pound of meat. Serve over cooked egg noodles.

Source:
Griegel family recipe

Couscous salad

2007-07-06T17:20:00.000-07:00

Couscous
Soy beans whole (edamome)
basil
garlic
chickpeas
salt pepper
tomatoes, can
avocado
scallions
Feta
olive oil
red pepper

Source: JP & Dania

Most amazing steak

2007-06-04T20:40:00.000-07:00

Marinade:
Soy sauce - half cup or just enough to soak steak
Red wine (optional)
Cumin powder - 1 T or to taste
Mustard powder - 1 t or to taste
Freshly ground pepper - to taste
Garlic, ground - 3 gloves

Directions:
In a small bowl mix all the ingredients together to blend the spices evenly throughout the soy sauce. Put steak in large ziplock bag. Pour in marinade. Let sit one hour.

White Chili

2007-02-05T17:33:00.001-08:00

1-1.5 lbs boneless, skinless chicken breasts (cook and cut into small cubes)
2 14 oz cans chicken broth (note Chef JP sometimes uses a little bit less)
48 oz jar great white northen beans (we've made it with these and Butter Beans--the latter may actually be better)
and it's ok if the jars are smaller :-)
1 chopped (finely) white onion
2 tablespoons fresh minced garlic
approx 1 tablespoon olive oil
1 can (Embassy brand) salsa verde OR 4 oz can chopped green chiles (we use one of each)
2 heaping teaspoons cumin
2 levels teaspoons oregano
1/2 heaping teaspoon cayenne (red) pepper
Dash or 2 of favorite hot sauce (not sure we did this)
Fresh, chopped, cilantro (optional, but yummy)

Saute onions and garlic in olive oil. Add can of salsa/chiles.
Add the broth, chicken, beans and spices, hot sauce and cilantro.
The way we prepare the beans is drain all the water, and then
mash them up with a fork before adding. I'm the official bean smasher.
I'm really good at it. They're really what makes the chili thick.

Serve with shredded cheese, Jerry Pierce likes his with tostitos
(I recommend those thick tortilla chips).

Source: JP & Dania

Tom Kha Gai

2007-02-04T18:31:00.000-08:00

We finally found an authentic Thai grocery store (Tuk Tuk in Berkeley) and can now start to experiment with more Thai dishes than we could before. When we run out of dishes to make, Tuk Tuk has free cooking classes every Sat 3-4.

This recipe came out really great, and I even liked the twist of pouring it over the jasmine rice to turn it into a whole meal. We also made chicken satay with it from fresh made peanut sauce from Tuk Tuk. We've tried 3 or 4 different jarred versions from various stores, but none were "right". Tuk Tuk's peanut sauce we perfect.

Ingredients

16 fluid ounces soup broth (chicken stock)
4-5 kaffir lime leaves, shredded
4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor
1 inch cube (or a bit more) galangal sliced thinly.
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into smallish bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to
as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmend
by the chili peppers. We suggest about 8-12 chili peppers for this recipe.

Method

Heat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,
bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,
lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Enjoy!

Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamed
Thai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eaten
separately.

If you would like to have a decent-tasting tom kha without spending the time to prepare above, we also
suggest you try our convenient Tom Ka Paste (click to see description).

Source: http://importfood.com/recipes/tcsoupwithcomilk.html

Brunch egg soufflé

2006-12-30T09:11:00.000-08:00

(Serves 8-12) Cooking time 1:10 at 350 degress

9X13 casserole –greased
o 3 cups French bread cubes
o ½ pound sharp cheddar cheese (grated)
o 2 tablespoons flour
o 1 tablespoon dry mustard
o 2 tablespoons onion (minced)
o 3 tablespoons margarine (melted)
o 3 cups milk
o 6 eggs

Arrange half of bread cubes in greased 9 X 13” casserole dish
Top with cheese
Layer next with remaining bread cubes
Blend all other ingredients together in large bowl until smooth
Pour over top of casserole
Cover and refrigerate over night (preferably)
Bake at 350 for approximately 1 hour and 10 minutes
Let sit for 10 minutes before serving

Source: Linda Y.

Cashew Mandarin Chicken

2006-12-16T12:47:00.000-08:00

Chicken breast
Sesame oil or wok oil
Cashews
Mandarin slices
Roasted peppers
Soy Vey or other sauce of choice
String beans
Brown Rice

Cut chicken into pieces and cook in pan or wok with oil until mostly cooked. Add half of mandarin slices, all cashews and peppers. Cook until cashews are slightly soft. Add sauce. Serve over steamed beans.

Source: Jan

Spicy Tofu Rice Noodles

2006-09-30T20:16:00.000-07:00

Rice Noodles
Cilantro
Red Pepper Flakes
Peanut Sauce
Lime
Tofu
Peanuts

Okinomiyaki

2006-09-16T20:14:00.000-07:00

Ok mix
Cabbage
Mushrooms
Eggs
Ok sauce
Pickled ginger

Mexican Rice & Bean Salad

2006-07-16T09:27:00.000-07:00

Dressing:
TBD but included
4 T Olive Oil
2 cloves crushed garlic
Mayo
Ground cumin
6 T lime juice
Cilantro
Salt
Pepper

Salad:
Black beans
Avocado
Cherry Tomatoes
White rice
Corn

Source: Linda

Chinese Chicken Salad

2006-07-16T09:24:00.000-07:00

Dressing: Trader Joe's Peanut Dressing

Chicken: Grilled with Herb & Sea Salt Poultry Rub (Cost Plus World Market)

Salad:
-Lettuce
-Avocado
-Mandarin slices (from can)
-Red onion, cut in rings
-Cilantro

Topping:
Chinese crunchy noodle thingys

Vegatable Lasagna

2006-02-12T18:11:00.000-08:00