Honey Sriracha

10 Tuesday Jun 2014

Posted by cosmohippiechef in appetizer, dips, DIY, dressing, gluten-free, homemade gifts

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Tags

chilies, garlic, honey, limes

Food:

Honey Sriracha– makes about 2 ½ c.

Inspired and Adapted from bon appétit

1 lb Fresno chile (red jalapeno)

3 garlic cloves

1 T. real salt

1/4c. apple cider vinegar

1/4c. fresh lime juice

2 tsp. local honey

Plus 1/2c. local honey

Directions:

1. Pulse chilies, garlic, and salt in the food processor to a fine paste. Transfer to a half pint mason jar, cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 2 days (I think mine sat out for 3 or 4!)

2. Transfer chile mixture to the blender, add fresh lime juice, apple cider vinegar and 2 tsp. local honey, blend until smooth. Transfer to a clean pint Mason jar and cover with cheesecloth again, let sit at room temp for 1-2 more days. After those two days, add remaining 1/2c. local honey. Mix well and store the fridge for at least a day. Eat!

Nutrition:

Usually during the summer time I take a break from this section of my blog, mainly so I can spend more time with friends in the sunshine. I hope you are doing the same.

Love:

I’ve been struggling between two areas of my life lately, my work life and my home life. Last year I worked my toosh off and my sweet house, my sweet husband and my well-being got no love. So this year I vowed to work a little less and spend a little more time on my personal space, but as you know things don’t always go as planned. The first part of this year was a mixed bag of stuff, some good -10 year anniversary trip, having friends in town, exciting work projects, some not so good- very sick (expensive) kitty and losing my wonderful grandpa (still can’t fully grasp this). I know we all have stuff, but February, March and April kicked my butt and here we are half way through the year!

I needed a break. So needless to say I took no extra jobs or worked on my blog last month but that doesn’t mean I wasn’t still playing in the kitchen (and around the house!).

I’m a sucker for spicy food and the balance of sweet and spicy in this Honey Sriracha is out of this world! There is nothing like homemade hot sauce, the flavor is so fresh and this recipe is ridiculously easy. I have served it on eggs, over rice and veggies and like pictured above on apples/cheese and crackers, holy yum!

In order to self preserve and spend more time with my sweetie working on our love shack my post might be a little farther in between, they might. I’m planning on only attending the farmers market every other week (trust me this will be hard for me) this season and investing in a CSA with BUG Farms. Some times taking a step back and slowing down can be a good thing. ENJOY!

White Girl Kimchi

24 Thursday Apr 2014

Posted by cosmohippiechef in appetizer, DIY, gluten-free, Side dish

≈ 1 Comment

Tags

cabbage, chilies, garlic, ginger, gluten free, green onions, vegetables

Food:

Disclaimer- the title of this post is not intended to offend or be disrespectful.

White Girl Kimchi made 1 quart & 1 pint

2-2 1/2 lb head of cabbage, I used Napa cabbage

1 bunch scallions, ends trimmed, cut into 3/4 inch pieces

1 T. chopped garlic

1 T. grated ginger

3 T. korean chili

3 T. korean fish sauce

1 T. plus 2 tsp. local honey

coarse sea salt

Directions:

1. Start by placing two colanders in your sink. Next cut the cabbage in half, cut out the core and then cut the cabbage into 1 inch chunks. Divide the cabbage between the two colanders.

2. Sprinkle 1 T. of coarse sea salt over each colander filled with cabbage. Toss the cabbage with your hands to disperse the salt. Let the cabbage sit for thirty minutes.

3. The cabbage should be wilted and reduced in volume. Place the cabbage in a bowl and fill with cold water, swish the cabbage around in the cold water. Drain and rinse two more times (taste it, it should taste seasoned but not overly salty) . Drain well and set aside.

4. In a large bowl mix together the garlic, ginger, scallions, korean chili, korean fish sauce and the honey.

5. GENTLY squeeze the cabbage to drain, just a little! Add the drained seasoned cabbage to the ginger/chili bowl and toss well to coat all of the cabbage (taste it and adjust seasoning). Pack the cabbage into glass mason jars being sure to leave a little head room, place a tight-fitting lid on the jar. Place the jars in a cool dark place, I place mine in the cabinet above my fridge. Let the kimchi sit for about three days and then place it in the fridge. I like to unscrew the lids and push the kimchi down and release some kimchi gases before storing in the fridge.

Love:

This is how I knew my kimchi was ready to go in the fridge- my husband came up from downstairs and said “what stinks?!” I said “kimchi is ready!” I have loved kimchi ever since I was a kid, I often wonder what my parents thought about their child asking for kimchi at the grocery store. My parents where both great cooks but we certainly didn’t eat kimchi at our dinner table. I have bought many different kinds of kimchi searching for the one that most reminded me of being a kid, failing to find the one. I have also attempted many times to make it myself, failed again! It wasn’t until I begged my friend Vanessa Chang to “please” come over and show me the mastery of this ancient food that I got a first hand look at how this special Korean condiment is made. The first time we made it she demonstrated and I watched, the second time I demonstrated and she watched, the third time I went solo and VIOLA, White Girl Kimchi was achieved! I lovely call it that because I am no way a master of kimchi, I’m still learning but I am so proud of myself for learning how to make something new that I have loved all my life. The salty, spicy, acidity that this kimchi has is just what I’ve been looking, and now a forever staple in the Cosmo Hippie Chef kitchen, even if my husband thinks it stinks! (Remember that’s how you know you did it right!) Enjoy!

Nutrition:

Probiotic- Bacteria, bacteria, bacteria! Kimchi is fermented therefore FULL of probiotics, aka good gut bacteria. Kimchi is full of vitamin A and C which are great for the immune system, 70% of our immune system happens in the gut. Our guts are so advanced it should actually have its own brain! With all the processed foods, stress and environmental toxins we are exposed to on a daily basis it is important to maintain healthy gut flora. Foods like kimchi can help, miso, sauerkraut and kombucha are also great probiotic foods.

Ginger Tofu Miso Ranch- Turmeric Mint Lime Vinaigrette

31 Monday Mar 2014

Posted by cosmohippiechef in appetizer, dips, DIY, dressing, gluten-free, salad, vegan

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Tags

cilantro, garlic, ginger, gluten free, lemon, miso, salad, tofu, turmeric

Food:

Ginger Tofu Miso Ranch

inspired by Bon Appetit

4oz silken tofu (I have made this with sprouted firm tofu, sprouted is better for you but it makes the dressing gritty. I like the silken better.) If you don’t eat any soy sub with 4oz of hemp seeds

3 T. miso (I change-up my miso all the time, for this recipe I used Cold Mountain organic unpasteurized red miso)

1 lemon, juice and zest

1 inch ginger, peeled and grated

2 tsp. apple cider vinegar or Honey Wine Vinegar (local)

1/2 c. Drake Family Farm Goat Yogurt

1 T. cilantro, chopped

2 T. chives, chopped

1 T. heaping homemade dry ranch mix (2T. dried parsley, 1t. dried dill, 1t. garlic powder, 1t. onion powder, 1/2t. dried basil, 1/2t. pepper, make a double batch and store in a glass container with a tight fitting lid)

salt and pepper to taste

Directions:

1. Place the tofu, miso, ginger, vinegar, lemon juice, zest and dry ranch into the food processor and mix well. Drizzle in the goat yogurt while the motor is running. Stop the machine and scrape down the sides, add in the chives and cilantro and pulse just to incorporate. Taste for salt and pepper and adjust seasoning.

2. Store in a glass container with a tight fitting lid and place in the fridge and let the flavors meld together for at least an hour. Eat!

We will be enjoying this dressing on my Spinach, Beet Quinoa Salad for dinners this week!

Turmeric Mint Lime Vinaigrette

inspired by Food Matters

1/4 c. olive oil

1/3 c. fresh lime juice (this was 4 limes for me)

zest from 2 limes

1/4 c. water

2 T. almond butter

1/4 c. tamari (organic gluten-free soy sauce)

2 tsp. dry kelp seasoning

2 small garlic cloves, chopped

1 tsp. grated fresh ginger

1 tsp. grated fresh turmeric

2 T. fresh mint

Directions:

1. All of the ingredients go into the food processor except the olive oil and mint, mix well. Next drizzle in the olive oil with the motor running. Stop the machine, scrape down the sides and add the mint, pulse just to combine.

2. Store in a glass container with a tight-fitting lid and place in the fridge for the flavors to meld together for at least an hour. Eat!

I think this dressing would be killer on my “SLO” Salad.

Nutrition:

Tofu- In my opinion soy gets a bad wrap, maybe because we are using soy in everything and all soy isn’t created equal. I suggest you stick to sprouted tofu (sprouted anything is always better and easier to digest), tempeh, miso (which are fermented and fermented means good gut bacteria and better digestion), and edamame. Always look for Non-GMO! Silken tofu if a great veggie/plant based protein to add to your smoothies.

Miso- Miso is full of good bacteria, best when eaten raw like in this dressing to maximize all it has to offer. Can be added to soup, just remember to add it to the soup after it has been taken off the heat so you don’t kill the living bacteria. I LOVE MISO!

Turmeric- The list a benefits for turmeric is a mile long, most notable is that it is a big cancer fighter and a anti-inflammatory. I dare say that this will be the year of turmeric. Spicy like ginger, add it to soups, dressing, stir-fry’s and even juice it or add it to smoothies!

Kelp- One of the benefits for kelp is that its abundance of vitamins and minerals that promote healthy hair and skin. Kelp is mostly taken for its naturally high iodine content, which helps the functioning of the thyroid gland. Iodine is essential for the formation of thyroid hormones, which regulate the body’s energy production, promote growth and development, and help burn excess fat. It also adds a nice salty taste without actually adding salt, great sprinkled on eggs, veggies and grains.

Love:

These two wonderful tasty dressings have been on my “to-do” list for about a month! My friend Kim who runs the Downtown SLC Farmers Market asked me to come up with some fun dressings that would get you all excited for spring greens that will be popping up at future farmers market. Well, finally I am ready to share these dressings, I have made them a few different ways, photographed them twice and they are getting checked off my list today!

I am very picky about salad dressings, probably because I grew up eating my salads with vinegar and oil just like my grandpa. We loved vinegar and oil so much that when we were done with our salads if any dressing remained we slurped it up! That’s right we drank our leftover vinegar and oil! My grandpa and I also shared a love of mashed potatoes and gravy and though I didn’t share his passion for root beer floats I was always in charge of making them for him at family get togethers. Sadly my grandpa passed away two weeks ago, this is one of the reason’s I have been MIA on my blog. I am doing my best to keep up with life and it’s demands but when someone who has been a constant figure in your life passes away everything else seems to stand still, at least for me. I miss him terribly and I am trying to find peace in knowing (trusting) that him and my grandma are together and all is right in their world, whatever that may be. Sometimes the “to-do” list can wait, it is important to me that what I share with you is the best it can possibly be and from time to time that may take me just a little longer.

I love these two new dressings and I think you will to, they are very different and should get you excited about a new season of bounty headed our way. ENJOY!

Miso Roasted Broccoli and Potato Soup

19 Thursday Dec 2013

Posted by cosmohippiechef in gluten-free, soup, vegan

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Tags

broccoli, garlic, gluten free, lemon, onions, potatoes, soup, vegan

Food:

Miso Roasted Broccoli and Potato Soup serves 4-6

1 1/2 lb broccoli florets, cut from the thick stem

1 lb russet potato, peeled and cubed

1 large yellow onion, chopped

2 large garlic cloves, chopped

1/4 c. miso (I use an organic chickpea miso)

2 T. olive oil, coconut oil or ghee

1 lemon, juice and zest

4 c. veggie broth

Real,Himalayan or Celtic salt and pepper

olive oil, coconut oil or ghee for sautéing

*optional- 4-6oz cubed local/organic sharp cheddar

Directions:

1. Roast the broccoli- pre heat oven to 375 degrees, in a large bowl whisk together the miso, 2 T. olive oil, juice from lemon and a little pepper. Toss and coat the broccoli florets in the miso mixture and place them on a parchment lined baking sheet (I place a rack over my baking sheet but this isn’t vital step). Place in the oven and roast for 20 min.

2. While the broccoli is roasting, start sautéing the onions in your favorite soup pot in a little oil of choice over medium heat until softened and fragrant. Next add the garlic and cook for just a few minutes. Stir frequently. Season with just a pinch of salt and pepper.

3. When the broccoli is done take it out of the oven and set aside to cool. Next add the potatoes and veggie broth to the pot with the onions and garlic, simmer for 20 minutes or until potatoes are knife tender.

4. When the potatoes are tender roughly chop the broccoli and add it to the soup pot. Heat through, add lemon zest and serve, top with cheese if you so desire. EAT!

Side notes: I have had this soup chunky and pureed, it is good both ways. Also, after Thanksgiving I had some leftover garlic mashed potatoes I added to a batch of this soup- delicious, and the extra garlic was an added bonus since I was under the weather.

Nutrition:

Broccoli- Want something high in Vitamin C but don’t feel like eating fruit? Broccoli is very high in Vitamin C, making 1 cup of chopped broccoli the Vitamin C equivalent of an orange. One cup of raw chopped broccoli will give you your entire daily needed intake. Broccoli is also very high in Vitamin A. Vitamin A helps fight cancer within your cells, as well as keep your eyes healthy and stave off glaucoma and other eye degenerative diseases. It also helps to promote healthy skin, break down urinary stones (a big issue with the summer heat and dehydration) and maintain healthy bones and teeth. Perfect when you are sick! (Borrowed from MINDBODYGREEN)

Miso- B-12 is one of the vitamins most commonly deficient in the diets of those vegetarians who exclude dairy products as well as meat from their diet. Recent research, however, has shown that there are a number of excellent vegetarian sources of vitamin B-12 including fermented soyfoods (tempeh, natto, miso, shoyu) and sea vegetables. Vitamin B-12 is produced by certain bacteria or molds. (Borrowed from Tradition Miso)

Russet Potatoes- The fiber and protein in potatoes will help to fill you up so you eat fewer calories. Fiber may also help lower your risk for constipation, heart disease and diabetes. Vitamins like B-6, niacin, folate, thiamine and riboflavin are B vitamins, which turn the food you eat into energy, help your nervous system function properly and keep your hair, skin, eyes and liver healthy. Vitamin C acts as an antioxidant and is important for growing new tissues and repairing wounds. Minerals in potatoes like iron is essential for forming red blood cells and transporting oxygen around your body, and magnesium is needed for heart, nerve and immune system function.

Love:

I was craving a flavorful creamy broccoli soup that wasn’t full of dairy, I have nothing against dairy but this time of year I try to balance my intake of decadent indulges like dairy. Call it a 90/10 rule, 90% clean eating and 10% whatever my little heart desires. There are too many fabulous get togethers, parties and family meals to be perfect, even if I have to be in a bikini in February! This soup is a clean eat, full flavored, vegan and gluten-free. It came in very handy a week ago when I got really sick and if you read my side note above this was the batch I pureed and added the leftover garlic mashed potatoes too, the extra garlic provided much-needed defense for my cold. We need a few easy, clean recipes this time of year to sneak into our families and friends in between the decadent ones. I hope all of you are surviving this holiday season. ENJOY!

Farro and Eggs

08 Friday Nov 2013

Posted by cosmohippiechef in gluten-free, Side dish

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Tags

cheese, Farro, garlic, gluten free, onions, tomatoes

Love:

This time of year when the days are shorter and getting colder all I want to do is cuddle on the couch with my sweetie and our fury children with a bowl of comfort, this Farro and Eggs is perfect for that. This is a one pot dish that can be eaten anytime of the day and requires minimal ingredients but is big on flavor. With the holidays just around the corner we all need a few dishes up our sleeves that are easy to throw together and will please just about anyone. I don’t know about you but we will be busting at the seams in December with guests and I can’t wait to dazzle my friends and family with this one, ENJOY!

Food:

Farro and Eggs– serves 4 as a side, 2 as a hearty main

1/2-1 c. water (it depends on how much liquid is in your tomato jar)

1 cup semi-pearled farro (I find my farro at Caputo’s Market) (if you have time I suggest you soak your farro for 1-4 hours)

1/2-1 large onion, sliced in half and then in half-moon slices (I used a whole onion)

2 cloves garlic, sliced

1 quart size jar of canned tomatoes (I used home canned, you can use any you like)

1 1/4 teaspoons kosher or coarse sea salt

1 tsp. fennel blossom (Caputo’s Market, this is optional)

Up to 1/4 teaspoon red pepper flakes (to taste)

1 tablespoon olive oil, plus extra for drizzling

Few basil leaves or fresh parsley, chopped

4 organic eggs (I love Clifford eggs)

Grated Parmesan cheese, for serving

Directions:

1. Drain farro and rinse. Place your favorite pot on the stove, add farro, tomatoes, onions, garlic, 1 T. olive oil and spices and 1/2c. water. Turn heat on and bring to a boil, when the pot begins to boil turn heat down to medium low and let it simmer away stirring a few times. Set the timer for 25 min.

2. When the timer goes off check the liquid, if you think it needs more add another 1/2c., next crack the eggs on top of the farro and season just a bit with salt and pepper. Place the lid on the pot and let it all cook another 5 min or until the whites off the eggs are set and the yolk still look sunny side up! If you don’t like runny yolks cook for another few minutes until they are set.

3. Pull the pot off the heat and garnish with fresh herbs and extra olive oil, serve IMMEDIATELY!

Kindly adapted from Smitten Kitchen who adapted it from Martha Stewart

Nutrition:

Farro- Farro is essentially a form of Spelt. Spelt’s cultivation is thought to have begun sometime during the mid- to late Neolithic (Stone Age), 6000 to 5000 B.C.E. an area that spans parts of modern Iraq, Iran and Jordan, making this one of the earliest crops grown in the Western World! Farro is an Italian staple grain, so when buying look for Farro but know spelt can be used in its place (but not in this recipe). The texture will be different. Farro is not labeled ‘organic’ but historically has been known to have not been sprayed due to the fact that it will not survive if treated with harmful sprays. Farro/Spelt is an excellent source of complex carbohydrates, complete protein and fiber. Spelt is a good alternative for those allergic to wheat. The gluten found in Spelt is more fragile than that found in wheat, so it is more easily digested.

Why should we soak and sprout our grains?

Grains contain phytic acid, phytic acid is a substance in grains that inhibits absorption of minerals. By soaking grains phytic acid will be reduced and the minerals in the grains will be unlocked so that you can benefit from them, making the more digestible and making the vitamins and minerals more available for the body to utilize. Sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a potion of the starch in grain is transformed into sugar. Finally, numerous enzymes that help digestion are produced during the germination process.

Curried Kabocha Squash- Eat Local Challenge

11 Friday Oct 2013

Posted by cosmohippiechef in gluten-free, seasonal, Side dish

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Tags

carrots, garlic, ginger, gluten free, goat yogurt, local, onions, seasonal, squash, tomatoes, turmeric

Food:

Curried Kabocha Squash serves 6-8

Inspired by Nourishing Traditions

4 T. butter (local, Liberty Heights Fresh)

2 lbs. kabocha squash, peeled seeds removed (optional) and chopped into 1 inch pieces (farmers market)

1 large purple onion, chopped (farmers market)

1 large yellow bell pepper, chopped or minced (farmers market)

2 c. carrots, sliced (farmers market)

1-2 c. tomatoes, sliced in half (my garden)

1 chili pepper, stemmed & seeds removed (farmers market)

2 T. each ginger and garlic, minced (farmers market)

2 T. turmeric, grated (not local, I find mine at the ethnic market)

real salt

1 c. homemade veggie stock

1 1/2 c. Drake Family Farm Goat Yogurt

1 bunch cilantro, chopped (farmers market)

6-8 scallions, chopped for garnish (farmers market)

Directions:

1. Start by melting the butter over medium heat in your favorite pot. Add the onions and some salt, saute until softened (about 8-15 min).

2. Next add the kabocha, carrots, tomatoes, bell peppers, chili pepper, ginger, garlic, turmeric and a little bit of real salt. Mix well, then add the veggie stock and goat yogurt. Bring to a boil then turn down to a simmer until tender, about 30-45 min.

3. When the squash if fork tender pull your pot off the heat and mix in cilantro and garnish with scallions. EAT!

To Serve: If you are staying true to the Eat Local Challenge serve the Curried Kabocha over sautéed greens. If not, serve over grain of choice, I like millet. Top with a dollop of yogurt!

Nutrition:

Squash- Winter squash provides carotenoids and vitamin C plus potassium and fiber, it is also higher nutritionally than summer squash. Winter squash and other deep orange veggies are especially effective in preventing lung cancer. American Indians valued the seeds of both squash and pumpkins for various aliments, but the pulp also has pharmacological properties, notably anticancer carotenoids. (Nourishing Traditions)

Love:

Kabocha squash is by far my favorite winter squash, I love their bright orange flesh and creamy texture not to mention it is so versatile. Every year at this time I stock up on them at the farmers market, if you store them in a dry cool place they will last all winter. This was the perfect one pot dish for dinner all week during the Eat Local Challenge Week if you are staying true to the challenge omit the turmeric. It is warm, comforting and easy to reheat after a long day at work and gets better over time. ENJOY!

EASY End of Summer Salsa

11 Wednesday Sep 2013

Posted by cosmohippiechef in appetizer, dips, DIY, gluten-free, seasonal, Side dish, Snack, vegan

≈ 1 Comment

Tags

cilantro, garlic, gluten free, lime, onions, seasonal, tomatoes, vegan

Food:

Easy Summer Salsa

(measurements are adjustable and not exact, trust yourself!)

1 large pint of your favorite local cherry tomatoes (I used purple cherry tomatoes from Kenyon Organics)

1/2 large onion (Farmers Market)

1 small green pepper, you could also use a jalapeno or your favorite chile (Farmers Market)

garlic (Farmers Market)

handful of cilantro (Farmers Market)

lime

Celtic salt

Directions:

1. You will need your food processor or blender. Cut the onion in half, peel it and chop into large pieces, add to the processor. Save the other half of the onion for another recipe. Cut the pepper or chile in half, remove seeds and cut into pieces, add to the processor. Smash and peel the garlic and add it to the processor with a large pinch of gray/Celtic salt. Pulse to break down the pieces.

2. Next cut the cherry tomatoes in half and add then to the food processor, add the cilantro and squeeze in the lime juice. Pulse everything together until you get the desired consistency. I like mine chopped pretty fine but not completely liquid. Use your judgement and no need to worry about messing this recipe up. Taste it, does it need more salt? lime? you decide. If it is to spicy add a teaspoon of honey. Feel free to add any spices you may like.

3. You can spoon the salsa into your favorite class container and refrigerate or grab a bag of chips and start ENJOYING!

Love:

If you give me a choice between a cookie or chips and salsa, guess which one wins? CHIPS and SALSA of course! I love salty spicy treats.

This salsa has saved my behind more than once when I have been invited to a last-minute get together and all I have to do is walk out to the garden or use what is hanging around from the farmers market. It is ridiculously easy to throw together!

I hate to call this “End of Summer Salsa” but it’s been so hot here in Salt Lake that the tomatoes are just about done in my garden. This change of season is so bitter-sweet, we suffered through an outrageously snowy winter, a short spring and a sweltering hot summer. I will miss the long nights, backyard hangouts, rained out summer weddings, early mornings at the farmers market and swinging in my hammock. Most of all I will miss the fresh local produce overflowing on my kitchen counter. I am doing everything I can to soak up the last of those summer flavors before I move on to new ones, this salsa is pure summer in a jar. Oh I’ll make salsa in the winter with my canned tomatoes but it just isn’t the same, so hurry up and whip a batch of this “End of Summer Salsa” and don’t forget the close your eyes and play back all your summer adventures with each bite. Long live summer.

Baked Ratatouille

30 Friday Aug 2013

Posted by cosmohippiechef in breakfast, gluten-free, seasonal, Side dish, vegan

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Tags

chilies, eggplant, garlic, gluten free, local, onions, parsley, potatoes, seasonal, tomatoes, vegan, vegetables, zucchini

Food:

Baked Ratatouille serves 8-10

2-3 zucchini, cut into 1/2 inch chunks (gifted)

4-6 baby red potatoes, cut in quarters (Farmers Market)

6-8 baby japanese eggplant, cut into 1/2 inch chunks (gifted)

a head of garlic, chopped, if cloves are big use about 4-6 (gifted)

4-6 shallots, chopped (gifted)

a couple of chilies, your choice, chopped (I used three Thai chilies from the Farmers Market, chilies are optional)

a medium size container of your favorite cherry tomatoes, cut in half (Kenyon Organics)

2 T. olive oil

2 T. ghee, you can use regular butter or coconut oil

salt and pepper

a couple of sprigs of fresh thyme (my garden)

a couple of sprigs of fresh rosemary (my garden)

parsley, chopped (my garden)

Parmesan cheese, optional (Caputo’s Market)

Directions:

1. Pre heat the oven to 400 degrees.

2. Place all the chopped veggies in a your favorite baking dish. I used my big yellow one that is really deep, when I made my Gluten-free Strawberry Rhubarb Cobbler it held 15 cups of fruit! So used a big baking dish.

3. Toss the veggies and season with salt and pepper. Next drizzle the olive oil over the veggies and toss again. Lastly, dollop the ghee on top of the veggies and place the thyme and rosemary on top as well.

4. Cover with foil and bake for 45 min. After that 45 minutes remove the foil toss the veggies around and bake for another 45 minutes. I know it is done when the juice from the veggies is almost covering the veggie mixture.

5. Remove from oven and let it cool just a bit and top with chopped fresh parsley and fresh grated Parmesan cheese. EAT!

This is how we enjoyed our Baked Ratatouille…

The day I made the Baked Ratatouille we had it for dinner with Wild King Salmon, super delish.

The next morning we had the baked Ratatouille for breakfast with poached Clifford Farm eggs and Crumb Brothers sourdough bread slathered with Amour Spreads heirloom tomato jam. Holy crap this was good!

Love:

This time of year is usually a little bitter-sweet for me, I’m completely exhausted from all of our summer fun but this is when we have the most abundance of fresh food available. Part of me wants to start easing into the laziness of fall but the beautiful summer produce reminds me to enjoy every last morsel it has to offer. So was the case last weekend, we had just got back from our annual camping trip with our friends and I was feeling under the weather but I had just been gifted a huge box of veggies from my friend Dean’s garden. Instead of spending all day in the kitchen I decided to through this dish together and let the oven do the work for me. Voila, the best of both worlds, a little laziness with a side of summer. The bonus is we got to enjoy this dish for a few other meals which comes in handy when you need a little break. Long live summer. ENJOY!

Beans & Greens

26 Friday Jul 2013

Posted by cosmohippiechef in appetizer, beans, gluten-free, salad, seasonal

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Tags

beans, cilantro, garlic, gluten free, kale, local, parsley, seasonal, vegan

Food:

Beans & Greens– serves 6-8

2 c. dry beans (I used Adzuki beans I get at the farmers market, Borski Farms)

1 large cucumber, peeled, seeds remove and diced (farmers market)

1/2 c. parsley, chopped (my garden)

1/4- 1/2 c. cilantro, chopped (farmers market)

1 purple onion, chopped (farmers market)

3 lemons, zest and juice

a couple of garlic cloves, chopped (farmers market, Borski Farms)

lots of greens, kale and swiss chard, chopped (farmers market, Borski Farms)

olive oil

Celtic salt and pepper

Directions:

For the beans:

1. Place the dry beans in a large bowl and cover with water, soak overnight. Drain, rinse and place beans in a larger pot. Cover with water again, maybe one inch above the beans. Turn stove to high, when the beans come to a boil let them boil for five minutes skimming off the foam. Add a piece of kombu (Kombu is a sea vegetable that adds minerals and helps tenderize the beans and reduces their gas effect!), place the lid on the pot and turn the temperature to medium-low and simmer until done. Check at 45 minutes, and then every 10 minutes till they are tender but not mushy.

2. When done, drain and set aside until ready to use.

For the greens:

1. In a large bowl, add the lemon juice and lemon zest and six turns of olive oil. Next add the cucumber, onion, and herbs. Toss. Add greens, toss again. Then add the beans, toss one more time and adjust seasoning. EAT!

A few ways to EAT:

1. Spoon some into your favorite wrap with some good quality cheese, tomatoes and avocado.

2. Pair with your favorite rice, preferably wild or brown rice and season with tamari (soy sauce), sesame oil and a squeeze of lime.

3. Top with a poached egg, drizzle with olive oil and your favorite seasoning.

Love:

There is a saying in Italian that goes “Quanta Basta!”, “a little of this, a little of that!”. Beans & Greens is just that, you can make this dish to suit your taste buds, it is just a blue print, a road map to other meals. I packaged mine all up in lunch containers, topped it with tomatoes, avocado and extra drizzle of olive oil and a slice of lemon. It would also be great left in a big bowl in the fridge and then eaten each night for dinner the ways I have listed above. It is hearty but light and is perfect in this hot weather, whip up a batch and add “Quanta Basta”. Happy Summer y’all.

Tamari Glazed Bok Choy

18 Monday Mar 2013

Posted by cosmohippiechef in appetizer, seasonal, Side dish, vegan

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Tags

bok choy, cilantro, garlic, ginger, gluten free, seasonal, vegan, vegetables

Food:

Tamari Glazed Bok Choy– serves 2

2 large or 4 medium baby bok choy, cut into quarters

2 small garlic cloves, chopped

1 inch ginger, peeled and grated

2 T. mirin

2 T. organic tamari (gluten-free)

1 T. pure maple syrup/ local honey

1 tsp. sesame oil

1 tsp. ume vinegar or rice wine vinegar

1 tsp. cornstarch

1 tsp. coconut oil

Cilantro and scallions- garnish

Directions:

1. Start by heating a heavy bottom pot over medium heat, add the coconut oil and let it melt. While you are waiting for the oil to melt combine the garlic, ginger, mirin, tamari, maple syrup, sesame oil, vinegar and cornstarch in a bowl, mix and set aside.

2. When oil has melted place the bok choy cut side down in the oil and cook for three minutes. Turn and brown on the other cut side for another three minutes. Rotate one more time and cook for another three minutes.

3. At the end of those last three minutes pour the sauce over the bok choy and let the sauce simmer and get thick, just a few minutes. Once the sauce is thick pull of the heat. Serve immediately!!!

Love:

I have made this dish more times than I can count. The first time I made this for Billy he thought it was the best thing he had ever eaten! It was a cold snowy day and I needed something warm to hold us over until dinner, I served it over rice and it warmed us from the inside out. Now he request this dish all the time, it surprises me what dishes he’ll like and I was shocked by this one, but happy it was a hit. This is a great dish to try bok choy if you have never tried it before. Serve it with brown rice, quinoa, fish, chicken the possibilities are endless. Also, right now it the perfect time to start seeds for bok choy in the house to transplant into the garden come May! I got seeds for bok choy at the Downtown Pop Up Farmers Market this weekend, I can’t wait to have some growing in my garden this year. ENJOY!

Nutrition:

Bok Choy- Cabbage is a nutrient dense, low-calorie food providing an excellent source of many nutrients especially vitamin C, potassium, folic acid, vitamin B6, biotin, calcium, magnesium and manganese. The cabbage family of vegetables contains more phytochemicals with demonstrable anticancer properties than any other vegetable family. Consistently the higher the intake of cabbage-family vegetables the lower the rates of cancer, particularly colon, prostate, lung and breast cancer.

For another fabulous, nutrient dense, powerhouse of a recipe try my Roasted Brussels Sprout and Romanesco Soup