Archives for category: Cooking from the pantry

Meal: African Pineapple Peanut Stew

Back Story: I admit when I first was introduced to this recipe from the Moosewood Collective, I was skeptical. Really? Pineapple in stew? Madness. But, my husband said to give it a try. He knew I would like it. So– I tried it. It’s been a winter favorite of mine since. Tonight I blogged about it.

Method: I didn’t deviate from the recipe. We serve the stew over plain quinoa and top with scallions and chopped peanuts. Siracha sauce goes well too.

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Backstory:

The Doctor is out tonight. At first, I thought Chinese Takeout. But the fridge called…ground turkey, zucchini, left-over grilled corn, mushrooms, here we go!

Method:

Zucchini & corn sauté – scallions, garlic, zucchini, corn sliced off the cob, cumin, salt, pepper, chopped parsley.

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Mushroom Turkey Burgers – breadcrumbs. minced mushrooms, onions & garlic, sautéed. Reconstituted dried porcini mushrooms (liquid reserved for a future food adventure). Whole grain mustard. Chopped sage (or another fresh chopped or dried herb, your call). Ground Turkey.

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Food processor = cook’s power tool.

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Dried porcini mushrooms – pantry wildcard. Finally found a home.

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Drained mushrooms.

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The Mix.

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A burger mold makes you look like a pro – fake it til you make it.

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Melted Swiss and a little Worcestershire sauce.

Meal: Sweet and sour shrimp with brown rice.

Back Story: We are condiment sluts. The more, the better! But, with this compulsion, comes the unavoidable accumulation of jars beyond jars of accoutrements. So, we like to get creative with them in recipes to “clean house”. Like ketchup. If you think of ketchup as what it is–tomato sauce, vinegar, and sugar–rather than simply a condiment, you can transform it, and many other condiments, within a recipe.

Method: Slice onion, jalapeño, and bell pepper. Chop pineapple. Clean (shell and devein) Shrimp. Make sauce: 1/4 cup catsup, 1/8 cup rice vinegar, 2 tbsp oyster sauce, and 2 tbsp Siracha. In an oiled hot wok, sauté onion and jalapeño for a few minutes. Add pepper for a minute, then pineapple. Toss for a minute keeping the wok hot. Add shrimp. Toss until the shrimp begin to turn pink, make a well, then add the sauce. Continue to toss until everything is hot and groovy. Time all to end when the MF rice cooker is almost done.

Plating: Rice, shrimp in sauce, topped with fresh basil. Extra Siracha on top at the end is good too.

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Meal: Baked halibut with sweet potatoes and ramps with simple salad.

Back story: We had some awesome halibut from Other Brother Darryl’s Seafood in Otis, MA. We also had perfect ramps and fennel from Berkshire Organics.

Method: Preheat oven to 375 degrees. Slice fennel and peeled sweet potatoes (or other root vegetable) with mandolin. Spray glass dish with non-stick spray, create layer of sweet potatoes the same size as the fish portion, lay fish on top, sprinkle with salt, pepper and herbs. Cover with layer of potatoes, two slices of fennel (optional), and more salt & pepper, maybe cayenne or paprika, too. Drizzle with awesome olive oil. Bake for 20 minutes, until potatoes brown.

When the fish is done and resting, heat 1 tbs olive oil and 1 tbs butter in large pan, add ramps and a little white wine, sauté until tender.

Carefully remove fish from pan, top with ramps and pan juices from ramps, and serve with a simple salad.

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Meal: Red chicken coconut curry, kale with garbanzo beans and roasted garlic, & bomb ass naan

Back story: With key canned ingredients (tomato, coconut milk or broth, & garbanzo beans), you can cook just about any stew. We were both craving Indian and had great kale in our basket this week from Berkshire Organics , so we wanted to make something yummy with that. With this dish, we love the naan recipe from Vegetarian Cooking for Everyone because it’s a real easy bread to make on the fly.

Method:
Garlic: cut top off the pod, add olive oil, roast at 400 degrees for 30 mins. Meanwhile, get busy wit da curry.

Curry: Fine dice your curry fixins: onion, peppers, ginger, garlic, and sweet potato. Carrot, broccoli, or cauliflower would be good too. Just make sure that things are cut to the same size, it will cook evenly and makes for a balanced forkful. Cube chicken, tofu, or whatever protein you want. Tip: get a box of nitrile gloves to use when chopping peppers or chicken. We use midknights, elegant black. Brown protein in olive oil with s/p, set aside. In the same pan, add cut veggies and sauté for 5-10 mins until soft then add cumin, cinnamon, and garam masala to taste. Tip: if you don’t have garam masala, mix cardamom, clove, and allspice. Note: these are all very potent spices, a little goes a long way. Toss around for a bit. Add can of diced tomatoes and can of coconut milk to sautéed vegetables and mix well with wooden spoon or spatula, scraping bottom of pan well and reduce heat to low. Keep heat low so you don’t “break” coconut milk. Simmer until potatoes are softened and broth reduces a bit, add salt and pepper and stir. Top secret MF secret weapon: rice cooker.

Greens: Remove stems from greens and roughly chop leaves. Wash, boil in salted water for 10-15 mins. Drain and toss back into pot. Add 3 cloves roasted garlic and throw in can of strained garbanzo beans. Mix well, smash garlic, and add salt. Cover to stay warm.

Plating: brown jasmine rice, then curry, greens on da side. Bomb ass naan on the other side. We ended up mixing everything (greens and curry) together it was super yummy. Enjoy!

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