Braised Winter Greens with Coconut & Curry

Feb 19, 2021

Photo: Unsplash

Ingredients:

3 T. avocado oil (or other neutral oil)
1 medium onion, minced (about 1 cup)
5 garlic cloves, minced
2 t. grated fresh ginger
1 t. curry powder
2 lbs. kale or collard greens, ribs removed, leaves chopped into 3” pieces (about 24 loosely
packed cups)
1 cup low-sodium chicken or veggie broth
1 (14 oz.) can coconut milk
1 T. lime juice
Salt and pepper, to taste
1/3 cup toasted cashews

Heat 2 T. oil in a Dutch oven or deep braising pan (with lid). Add onion and cook until softened and beginning to brown, 4-5 minutes. Add garlic, ginger and curry powder; cook 1 minute.

Add half of the greens and stir until beginning to wilt, about 1 minute. Add remaining greens, broth, coconut milk and ¼ t. salt. Quickly cover pot and reduce heat to medium-low. Cook, stirring occasionally until greens are tender, around 20 minutes for kale, 35 minutes for collards.

Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 5-10 minutes. Remove pot from heat. Stir in lime juice and remaining tablespoon of oil. Season with salt and pepper. Sprinkle greens with toasted cashews and serve.

Makes 4-6 servings.

Recipe from Cook’s Illustrated.

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below

Winter Citrus Smoothie

Feb 10, 2021

Photo: Unsplash

Ingredients:

1 cup freshly squeezed orange juice (from about 3 large oranges)
2 T. honey
1 – 2 t. fresh lemon or grapefruit juice
1 large ripe banana (frozen in advance, if you like – see below)
1/3 cup plain yogurt
Pinch of ground cinnamon
Optional: replace cinnamon with 1⁄4 – 1⁄2 t. finely grated fresh ginger

If freezing the banana, take off peel and place banana whole into a ziplock or other freezer bag/container. Freeze at least 4 hours, or overnight.

Place all ingredients into a blender jar and blend until smooth.

Makes about 2 cups.

Chef’s Note: To help get the honey out of the measuring spoon, spread a thin coating of cooking oil on the spoon before adding the honey.

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below

Creamy Homemade Hummus

Feb 10, 2021

Photo: Unsplash

Ingredients:

1-2 large clove garlic
2 cans chickpeas, drained & rinsed
2 T. olive oil
1/3 cup tahini
1 t. salt
Pinch paprika
1⁄2 cup water
3 T. lemon juice, or more to taste

Turn on food processor and drop skinned garlic cloves in while running, to mince garlic. Add rinsed chickpeas, olive oil, tahini, salt, paprika and parsley. Pulse to combine a bit.

Turn on processor and pour in water and lemon juice while running, to emulsify the hummus.

Taste, check seasonings and enjoy with carrots, radishes, cucumbers, peppers, or whatever veggie is in season!

Makes about 3 1⁄2 cups hummus.

Chef’s Note: If you like, 2 T. chopped parsley may be added.

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below

Sweet & Crunchy Cinnamon-Spiced Nuts

Feb 10, 2021

Photo: Unsplash

Ingredients:

1 egg white
1 T. water
1 t. salt
1 lb. raw nuts (almonds, cashews, walnuts, shelled pistachios, etc.)
1⁄2 cup sugar
2 t. cinnamon
1 t. ground ginger
1 t. ground coriander

Arrange oven racks to upper-middle position and preheat oven to 300 degrees.

Line a sheet pan with parchment and spray lightly with cooking oil, or spread a thin layer of oil.

Separate the egg white from the yolk. Whisk egg white, water and salt in a large bowl. Add nuts and stir until all nuts are wet. Transfer nuts to a colander that is set over a bowl. Allow to drain 4-5 minutes.

Meanwhile, make the spice mixture: put sugar, cinnamon, ginger and coriander in another bowl. Add
the drained nuts and stir to coat the spices on the nuts.

Bake until dry and crisp, 40-45 minutes, rotating halfway through.

Cool completely. Nuts may be stored in an airtight container for about 3 weeks.

Makes about 3 cups of nuts.

Recipe from Cook’s Illustrated.

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below

Rasta Mama’s Kitchen Pumpkin Curry Stew

Feb 1, 2021

Photo: Unsplash

Ingredients:

2 white potatoes, peeled
2 large carrots, peeled
2 onion, chopped
1 whole head of garlic, diced
1 pumpkin (Kabocha or butternut squash)
6 inches fresh ginger (3 inches mashed, 3 inches peeled and grated small)

Spices
3 Tbsp curry powder
1 Tbsp ground cumin
1 Tbsp garlic powder
1 tsp black pepper
2 tsp turmeric
2 tsp dried thyme
1 bay leaf
1 cube of veggie bouillon
2 tsp veggie base
¼-½ tsp salt (according to your taste)
4 cups ginger tea (make fresh – see below)
2 cups water
5 Tbsp coconut oil

Take 3 inches of ginger and smash it until it is broken up and flat. Place this into a small pot with 4 cups of water. Place the lid on and allow it to steep until it’s a rich dark yellow color (the darker the color, the spicier the curry will be, so if you do not want it too spicy let it boil for 10 minutes).

Take a large pot, place the coconut oil in it and allow it to cook down. Once the oil has cooked down you are now going to “burn” your curry. Place in curry powder, turmeric and cumin and allow to cook on low for 5 minutes, then add in all the other spices except salt and the veggie base (those two are going to be added in closer to the end).

Once those are all in the oil simmering, take the ginger tea you just created and put it into the pot where you have the spices. Turn up the heat to medium high for 10 minutes and let cook. At this time, put in the 3 inches of grated ginger and all of the garlic into the pot. Take the rest of the veggies and only put in half of each. Place the lid on the top of the pot and wait until the veggies become soft.

Once the veggies are soft, mix well and add in two cups of water and the rest of the veggies, veggies base and salt. Place the lid on the pot and allow those veggies to get soft. Take off the lid and allow it to reduce. When the stew is reduced, take a spatula and scrape the sides and bottom of the pot. Do not stir but fold your stew.

Serves 4-6.

Recipe from Chef Chantoll Williams of Rasta Mama’s Kitchen.

Download a printable version of the recipe here.

Learn how to make this recipe by watching the cooking class below