Month: March 2012

pictures of pretty (delicious) things to eat

I had such a busy week wrestling with the dissertation that I didn’t have time to post something, but I did have time to cook! What can I say? It’s therapy. So I made this Smilebox collage, and I  set it to Joni Mitchell because Chelsea Morning is all about food. What we’ve got here (clockwise from the top) is: black bean veggie burger on an iceberg lettuce “bun,” roasted sweet potato wedges, and cilantro dipping sauce; zucchini pie with chopped turkey ham; brown rice sautéed in coconut oil; chicken with vegetables; and finally, a simple spinach sauté with a poached egg hat.

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Taranee’s golden tofu and stir-fried kale in coconut oil

One warm night in Jamaica when I was a little girl, my Dad and I couldn’t sleep. So we went quietly to the kitchen. He didn’t turn on the kitchen light. Instead, he turned on the gas burner. In the blue light, I watched him  pour two inches of coconut oil into a heavy skillet and when it was hot, he tossed in a handful of colorful plastic-like disks that immediately puffed up into pale pink, white, and green chips that smelled vaguely of shrimp. They were warm and crunchy and salty. When I was growing up in Jamaica, coconut oil was not marketed for its health benefits. It was cheap and we bought it in huge cans.  Coconut oil eventually fell into disrepute but it is now enjoying an expensive comeback as a healthy fat. At Whole Foods in New York City it is sold by the jar, the cheapest being  $7.99. Instead of the oil that I remembered,  it is a solid resembling Crisco all vegetable shortening, and has a light coconut aroma.

Taranee’s Golden Tofu and Stir-Fried Kale in Coconut Oil

INGREDIENTS           

1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds kale
Coarse salt and fresh ground pepper
2-4 teaspoons canola oil
1-2 tablespoons coconut oil
1/4 teaspoon red-pepper flakes (optional)

Dipping Sauce:

2 tablespoons unseasoned rice vinegar
1 tablespoon mirin
2 teaspoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon salt
1 teaspoon sugar (optional)
1 teaspoon wasabi paste (optional)

Preparation

1. To prepare the kale, fold each leaf in half and using a sharp knife, remove the main rib and stem and discard. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.

2. Heat 2 teaspoons canola oil in a skillet. Fry tofu triangles in a single layer. You may need to do this in batches. Fry until golden brown on one side; flip and fry. Set aside.

3. Meanwhile, add 2 remaining teaspoons canola oil in a large skillet. Toss kale in oil until just wilted and bright green. Season with salt and pepper to taste. Add red pepper flakes, if desired. Spoon on the coconut oil and heat through until melted.

4. Make the dipping sauce: In a small bowl, whisk together rice vinegar, mirin, soy sauce, sesame oil, salt, sugar (if using) and wasabi paste (if using); set aside.

5. Serve tofu and kale with hot cooked brown rice and the dipping sauce on the side.

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jerk beef and beans

My cousin Anne Marie is a wonderful cook. Because of our Chinese-Jamaican heritage we both share this obsession with food and its preparation. Anne Marie also loves animals. At last count she has five dogs (mostly pugs) and two cats. Anne Marie lives in South Carolina with her husband Sam, affectionately called Sweetie Pie. She shared this recipe with us, her cousins, and I am sharing it with you.  Anne Marie notes: “Because Sweetie watches his carb intake, lots of times I do not serve this with white rice but with raw [ripe] bananas and roasted veggies.  Tonight’s roasted veggies were carrots and turnips.”  Cut the veggies into 1/4 inch rounds. Roll the veggies in olive oil and season with garlic powder, black pepper, and dill.  Spread on a baking tray and bake until browned and caramelized. I think 30 minutes on the upper rack of the oven ought to do it while the casserole is bubbling beneath it. This is a hearty dish, very filling, and a tad spicy if you aren’t used to jerk seasoning. A note about jerk seasoning:  jerk seasoning is available from West Indian markets but some supermarkets in urban areas do carry it. I am partial to the Walkers Wood brand. Jerk seasoning key ingredients are  allspice (called pimento in Jamaica) and  Scotch Bonnet pepper, a relative of the better known habeñero pepper. If you love the strong earthy flavors of Jamaican cooking, try this. You’ll love it!

Ingredients

3 lb beef shin with bone in, trimmed of excess fat
2 tins black beans with liquid
1 can butter beans, drained
1 large onion, chopped
1 scant teaspoon Walkers Wood Jerk Seasoning plus 1-2 teaspoons more for seasoning meat
2 sprigs thyme, fresh or dried
Salt and pepper

Preparation

Wipe meat clean with a paper towel.  Set aside.  In a large casserole pot with a lid, add two tins of black beans with liquid, chopped onions,  and a scant teaspoon of Walkers Wood Jerk Seasoning.  Sprinkle moderately with salt, black pepper and thyme.  Mix it up.  With rubber gloves on, smear meat on both sides with additional jerk seasoning.  Push down into the black bean mixture.  Cover and place in 350 degree oven for two hours.  Remove casserole from oven when the two hours are up and add drained butter beans. Gently stir into and over the meat.  Cover again and cook another hour. [Cook’s Tip: if you prefer a thinner sauce, add a 1/4 cup of water to the bean mixture and stir.]

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curried cashew shrimp with garlic cilantro rice

I’m in the mood for curries this week! From coconut curried chicken to curried cashew shrimp with garlic cilantro rice, these two recipes demonstrate that curries are savory and versatile accompaniments to just about any meat and vegetable.

INGREDIENTS

For rice
4 teaspoons canola oil,
3 cloves garlic, finely chopped
1 1/2 cups uncooked long-grain rice
1 1/4 cups chicken broth or water or enough water to come up to your first knuckle
1/2 teaspoon salt (omit if using chicken broth)
1/4 cup packed fresh cilantro leaves, chopped

For shrimp
1/4 cup cashew nuts, whole or in pieces
Vegetable oil cooking spray
2 teaspoons canola oil
1 pound medium shrimp, shelled
4 teaspoons mild curry powder, such as Madras
1 tablespoon chopped fresh ginger
1/2 teaspoon salt
1 large red or orange sweet pepper, cut into 1-inch pieces
1 small zucchini, cut into 1-inch pieces
3/4 cup unsweetened coconut milk (e.g. Aroy-D, Chaokoh)
1 cup plain nonfat Greek yogurt
1 teaspoon brown sugar
2 teaspoons fish sauce

PREPARATION

For rice

Heat 2 teaspoons canola oil in a 10-inch skillet and add the garlic. Cook 30 seconds until garlic becomes fragrant and golden brown. Add uncooked rice and cook an additional 2 to 3 minutes. Transfer to a rice cooker. Add salt, if using, and 1 1/2 cups water. Press the button and cook. When the rice is cooked, stir in cilantro just before serving. Set aside on the keep warm feature of the rice cooker.

For shrimp

In a medium bowl, toss shrimp with curry powder, ginger and salt. If cashews are raw, toast nuts in a large skillet over high heat, stirring occasionally, 2 to 3 minutes. Spray a light layer of cooking spray over the cashews. Raise heat to high; add 2 teaspoons canola oil. When the oil is hot, add shrimp, peppers and zucchini. Cook 2 to 3 minutes until shrimp begins to turn pink. Reduce heat to medium; add coconut milk and bring to a slow boil. Cover and simmer until vegetables are soft and shrimp is cooked through, 5 to 6 minutes; remove from heat. Slowly incorporate yogurt until a smooth creamy sauce forms. Stir in sugar, and season to taste with fish sauce. Serve with garlic cilantro rice.

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