Tag Archives: FoodPorn

Crave the fries, skip the high carbs

It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks.  Yes, I’m continuing my love fest with Kohlrabi.  These fries are so easy and ready in 25 minutes with hardly any work involved.  Our fries disappeared within nanoseconds of appearing on the table.

Ingredients:

1 kohlrabi, peeled and sliced into french fry size sticks

1 tbsp olive oil

Salt to taste

Paprika or hot chilly powder to taste

How To:

Preheat over to 420 degrees Fahrenheit.

Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.

Spread in a single layer on a baking sheet and stick it in the oven.

At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.

Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.

Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.

Enjoy!

 

 

A Netflix episode of Chef’s Table inspires this dish

Like many of the foodies in the universe, I love watching food shows, listening to food podcasts, buying and getting cookbooks from the library….you get the gist.

A few nights ago, I started watching Episode 1 from Season 3 of Chef’s Table on Netflix.  In this episode, Jeong Kwan, a Buddhist monk from South Korea, espouses the virtues of cooking as a soulful process and how vegan food made with the simplest of ingredients can transport you to a state of bliss.  I don’t know if it was her energy, the beauty of the temple grounds, her artistic way of transcending simple ingredients or her penchant for storytelling that had me glued.  But when she narrated how her father transformed from feeling sorry for her because she gave up eating meat into a content man after tasting her shiitake mushrooms cooked with sesame oil and soy sauce, I could not rush out fast enough to grab ingredients to create this in my kitchen.

While Jeong Kwan did not necessarily share a recipe, it was simple enough to try.  I took the shiitake mushrooms and cut little indentations into the caps like she did.  I proceeded to saute the mushrooms in sesame oil and soy sauce with just one modification, the addition of thinly sliced ginger.

The result was a melt in your mouth amalgamation of flavors, one that took minutes to create but whose taste made me want to savor every bite 🙂

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Ingredients:

2 four oz packets of shiitake mushrooms

2 tbsp soy sauce

2 tbsp dark sesame oil

One inch square of fresh ginger, thinly sliced

Salt – only if needed

How To:

Remove the stems from the mushrooms and cut two slits crosswise across the caps (see picture).  Gently wash and dry the mushrooms.  Heat the sesame oil and when it is warm, add the ginger and fry for a minute.  Add the mushrooms and toss gently in the oil taking care that the mushrooms don’t break.  Add the soy sauce and toss the mushrooms gently again, coating with the soy sauce and sesame oil.  Add salt only if needed.  Cook for two-three minutes and turn off the stove.

Serve warm or at room temperature.

If you’ve created a dish from an episode of Chef’s Table, we’d love to hear about your version!

PS.  I’d like to give a shout out to chef Eric Ripert, a follower of Buddhist principles, for bringing us the talent and wisdom of Jeong Kwan.

 

 

The ultimate comfort food, yogurt rice, reinvented the keto way!

As promised in my last post, I wanted to share a few recipes that I’ve concocted to enable my husband to share the same meals as the rest of the family with his plate being a keto sensible one.

One of our favorite comfort foods is yogurt rice.  Cooked rice is mixed with yogurt and topped with a wonderful combination of mustard seeds, red chillies, asafoetida, curry leaves and peanuts sautéed in oil.  This dish is the ultimate palate cooler on hot, sultry summer days.

This keto friendly version could easily take the place of a chilled salad on a warm day.  To make this version, I simply substituted broccoli rice for rice.  You can either make your own broccoli rice in the food processor or simply buy it in the produce section of the grocery store.  Cauliflower rice yields a similar taste and can be easily substituted for the broccoli rice.  And of course, if you don’t need the dish to be keto friendly, steamed basmati rice is a wonderful option.

Ingredients:

2.5 cups broccoli rice or cauliflower rice or one cup of cooked basmati rice

1/2 cup greek yogurt (can be full fat or non fat)

1 tbsp cooking oil (I used coconut oil)

1 tbsp mustard seeds

3 dry red chillies

.5 tsp asafoetida

4-5 curry leaves (optional)

4-5 chopped peanuts (optional)

Salt to taste

How To:

Put the broccoli or cauliflower rice in a microwave safe bowl, cover with paper towel and cook for four minutes.  Cool the rice for 10 minutes.  If you use cooked basmati rice, use rice that is warm not hot.

Add the yogurt to the rice and mix well.

Add salt as needed and mix well.

In a small saucepan, warm up a tbsp of oil and add the mustard seeds, red chillies, asafoetida, curry leaves and peanuts.  When the mustard seeds start popping, pour the mixture on the yogurt rice and mix well.

Enjoy!