Napa rice (~4 servings)

0 comments Posted by Kate at 11:48 AM


I made a modified version of Rachael Ray's Napa Noodles back on Monday after I'd spotted the recipe in the latest issue of her magazine. I was so captivated by the long list of verdant ingredients -- edamame, scallions, mint, basil, cabbage, lime -- that I allowed myself to ignore the fact that none of those items is local right now. I dismissed my worries with a compromise; if it turned out as beautifully as I imagined, I could write it off as a test, knowing that it would be even better when more of the ingredients were in season here! Sounds fair, right?


Unfortunately, I was very disappointed by this dish. It smelled intoxicating as it was cooking, and minus some chopping, it was a snap to put together. But when I took my first bite, I was unhappily surprised by a syrupy sweetness I hadn't expected to taste. I reviewed the list of ingredients in my mind and tried to figure out where the sugary taste could be coming from and narrowed it down to the hoisin sauce, which was the only component I had never cooked with previously. I checked the jar's ingredients and spotted the tag-teaming culprits: molasses and pumpkin puree.

Neither of these ingredients is offensive on its own; in fact, I like both of them in many other things. However, in this dish, I found them distracting and show-stealing. In fact, I couldn't even finish my portion. It just didn't taste at all like I was expecting, and if I make it again, I'll try to think of something to substitute for the hoisin. (More soy sauce? Black bean sauce? A different brand of hoisin sauce?)

You will need:
  • ~12 oz soba noodles (I used jasmine rice instead because I wasn't in a noodle mood)
  • 1/4 cup vegetable oil
  • 1 head napa cabbage (~2 lbs), thinly sliced
  • 1 cup shelled edamame (thawed if frozen)
  • 1 bunch scallions, cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 Tbsp grated or minced fresh ginger
  • 1/4 cup hoisin sauce (see my note above)
  • 3 Tbsp soy sauce
  • Grated zest and juice of one lime
  • black pepper
  • 1/2 cup mint leaves, shredded or torn
  • ~20 basil leaves, shredded or torn

Steps:
  1. Cook pasta according to package directions and drain, or prepare rice according or package directions and set aside.
  2. In a wok or large rimmed skillet, heat the oil over med-high heat until rippling. Add the cabbage and edamame and stir-fry for 2 min.
  3. Stir in the scallions, garlic, and ginger, and stir fry for 1 min.
  4. Stir in the hoisin sauce, soy sauce, lime zest and juice, and pepper (to taste). Add the basil and mint, and either toss with drained pasta or serve over the rice.

I wouldn't be in a hurry to try this one again. Myeh.

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Overnight oatmeal (~4 servings)

0 comments Posted by Kate at 8:17 AM

For the first 26 years of my life, I thought I hated oatmeal. With its slimy texture and grayish cast, it reminded me of something a person should build bricks walls with rather than eat. Oatmeal seemed like a dish that should appeal to the very, very young and the very, very old but no one in between. In short, oatmeal was not for me.


But then, several months ago, I began reading about the weight loss benefits of oatmeal; it keeps a person full longer than most breakfast items do, and it supposedly can help lower cholesterol, too. I knew Bryan liked it, so I figured that if I made some and didn't like it, he could finish it for me. Then I stumbled on this recipe for Overnight Oatmeal, and I couldn't say no. What follows is the best method I've found after experimenting with it for a while.

You will need:
  • 2 cups rolled oats (not instant)
  • 2 cups Vanilla soy milk
  • a generous sprinkling of cinnamon
  • a generous pinch of salt

Steps:
  1. Pour everything into a sealing container and stir, shake, or mix it up. (I put it all in a Ziploc medium-sized "Twist n' Loc" container, twist the lid tightly, and shake it.)
  2. Refrigerate the oatmeal overnight.
  3. The next morning, scoop out however much you want into a bowl and microwave it for one minute. Stir it, add whatever toppings you wish, and microwave it another 30 seconds to one minute. Enjoy!

It really doesn't get easier than that. Bryan admits it's even easier than the "instant" kind he used to make from a packet, since you don't have to wait for water to boil. I like to top mine with a handful of thawed berries from the freezer and a tablespoon or two of maple syrup. Toasted, sliced almonds are nice, too, as are raisins. Of course, you can use dairy milk instead of soy milk, but I like the texture of the soy milk better, plus I enjoy the idea of starting off my day dairy-free, since I'm less likely to trigger my IBS symptoms that way.

It's to the point now where I find myself craving oatmeal! I would have laughed at myself for saying that a few months ago!

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Careful: Not all cheeses are vegetarian!

0 comments Posted by Kate at 9:59 AM

I knew this in the back of my mind for some time now, but I didn't really look into it until I saw this feature on the Kitchn this week. Rennet is an animal-derived enzyme which is used in the acidification process of cheese-making. Unfortunately, you can't get rennet without killing the animal. When you shop for cheese, try to look for "vegetal rennet" or "plant-derived rennet" in the ingredients list. The Kitchn's guide gives some further buying tips.


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Veggie joes (~8 servings) - version II

0 comments Posted by Kate at 7:46 AM


We're into that frustrating time of year when it's finally warm (high of 77 today!) but very little is ready for harvest. The only thing that Epicurious' Peak Season map lists for PA in April is asparagus, and while I do enjoy asparagus, that's not enough to get me excited yet. As soon as the weather turns warm, I tend to think, "Yay, tomatoes! Corn! Zucchini!" until I realize all those things are still several months away. Boo.


So for now, I'm still trying to cook with frozen and canned ingredients, and I spotlight one or two non-local ingredients if I have to. Earlier in the week, I experimented with a vegetarian version of sloppy joes with pretty satisfying results. Basically, I took this Recipezaar idea and tweaked it with some users' modifications and my own. The texture was remarkably similar to ground beef, and I could see doubling the recipe to serve it at a larger gathering sometime. It was just enough to get me amped up for picnic weather!

You will need:
  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 1 1/2 cups dried lentils (I used brown), picked over and rinsed
  • 14.5 oz can petite diced tomatoes, undrained
  • 2 cups water
  • 2 Tbsp soy sauce
  • 1 Tbsp prepared mustard
  • 1/4 cup ketchup
  • 1/4 cup barbeque sauce (OMG Jack Daniel's mmmm)
  • 8-oz can tomato sauce
  • 1/2 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • fresh ground black pepper
  • 1 dried chipotle pepper (opt. but recommended)

Steps:
  1. Heat the oil in a skillet over medium heat; add the onion and bell pepper. Cover and cook 6-8 minutes, until softened but not browned.
  2. Transfer the mixture to a slow cooker. Then add the lentils and all remaining ingredients; stir to combine.
  3. Cover and cook on low for 6-7 hours. Serve on hamburger buns.

When I first made this recipe, I was disappointed by how "soupy" it turned out. However, now in September of 2010, I edited the ingredient list and was much happier with the results. Omitting one cup of water and adding one cup of tomato sauce produced a much thicker sauce and a more authentic feel. The chipotle imparted a smoky background note without making it spicy. I'm ten times happier with the second version than I was with the first!

P.S. You can tell from the photo that I set a carton of milk on top of the burger buns in my grocery cart. Oops.

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