Abundance Bowl

On April 28, 2014, in Recipes, by Chris Baccus
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abundancebowl

We often take a long drive out to Ojai on Sundays to get out of the city and to experience one of our favorite Farmers’ Markets. There is a great selection of organic fruits and vegetables plus some great cheese vendors, but it’s more about the experience.  An experience of driving through the hills to eventually spend an afternoon enjoying the market and park in the center of town.

Our other stop is a great vegan restaurant called Hip Vegan, of course. Dumb name aside it really is a wonderful place to have lunch. One of our favorite options is choosing from some of the abundance bowls they serve.

What’s an abundance bowl?

It’s basically a bowl full of various vegetables along with some grains or beans and a dressing. I had been wanting to try a version at home since we only get out to Ojai maybe once every couple months. Thanks to Pinterest I found a pretty solid Abundance Bowl recipe.

The Garlic-Ginger Pumpkin Seed Sauce in this recipe from the blog My New Roots is a bit of a different take than what we get in Ojai at Hip Vegan.  However, it’s even a better take. You’ll love the dressing here and it does keep for about 2 weeks.

Enjoy!

Full Recipe: [My New Roots Winter Abundance Bowl]

 

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Coconut Rice with Butternut Squash

On December 30, 2013, in Recipes, by Chris Baccus
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Coconut Rice with Butternut Squash
Serve 4-6

2 cups rice
4 cups water
1 butternut squash, cubed
3 tablespoons coconut yogurt
¼ teaspoon coriander
¼ teaspoon turmeric
¼ teaspoon cumin

Cut up the butternut squash into bite size cubes and place in a single layer in two vacuum seal packages. Cook for 90 minutes in the SousVide Supreme at 183 degrees.

Meanwhile add the rice into a rice cooker and fill water to the level for two cups of rice if using a cooker. If not using a rice cooker, add 4 cups of water to the 2 cups of rice.  Add the coconut milk and spices and stir together so there are no lumps from the yogurt.  Cook the rice in the rice cooker (or heat in a pan to a boil then cover and reduce heat to a simmer for 20 minutes.)

Once the rice and squash are done, add the two together. Pour in a little olive oil and add some fresh cracked pepper. Serve.

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Blacked Cajun Chicken with Wild Rice & Asparagus

On September 29, 2012, in Featured, Recipes, by Chris Baccus
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This weekend’s #SundaySupper challenge is making a dish limited to 5 ingredients.  Being a fan of food author Michael Pollan I am very familiar with the 5 ingredient mantra.  See Pollan did a book called In Defense of Food that looked to provide some guidance for today’s conscience eater.  With so many foods, especially processed foods, having more ingredients than the Space Shuttle has parts, Pollan added a Rule that said to not eat anything with more than 5 ingredients as a way to avoid all the chemicals, added sugars, etc that affect our food choices more often than not.

Funny thing is Pollan backed off the 5 ingredient rule after he found Big Food pushing processed foods they made with 5 ingredients or less as healthy choices, even if they were not.  The best example of retarding this rule is Haagen Daz Five ice cream which repackaged their product as “Five” even though they didn’t change the anything and used it as a way to position their product against other ice cream as a smarter food choice.

Another great example is a TV commercial for Tostidos tortilla chips touting it as better chip decision over Pringels even though both chips are high-fat, high-calorie choices.  The ad confuses the issue and Pollan himself backed off the 5 Ingredient rule since the marketers found a way to pervert it.

So Pollan created a replacement rule, Don’t Eat What You See on TV:

The good news is no matter how many ingredients you use at home you can choose items that are healthy and considerate for your family.  Simply use real foods, not processed, and you’ll be fine no matter if there are 5 or 20 ingredients in your recipe.

If you want simple though here is a whole meal that requires only 5 ingredients

 

Blackened Cajun Chicken with Wild Rice & Asparagus
Serves 4

4 boneless skinless chicken breasts
3 Tablespoons Cajun spice blend
3 Tablespoons butter
2 cups wild rice
1 bunch asparagus

Preheat oven at 350 degrees.

Coat the chicken breasts in a bowl with the Cajun spice blend.  Heat a saute pan over medium high heat using 2 tablespoons of butter.  Add the chicken breasts letting them “blacken” in the pan for about 5 minutes on each side.  Place the chicken in the oven for 30 minutes.

While the chicken is in the oven…

Boil 2 1/2 cups of water and add 1 cup of wild rice once the water is boiling.  After adding the rice, reduce the heat to a simmer and heat uncovered for 15 minutes. It’s done when the water is all evaporated.

Heat some water in a small pan and add the asparagus once boiling and cook for about 3 minutes. Drain and toss the cooked asparagus with 1 tablespoon of butter.

Remove the chicken from the oven and plate with the rice and asparagus.

 


For more 5 ingredient recipes from other #SundaySupper bloggers:

If you would like to CHAT with us personally….Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

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Kerala-Style Chicken Curry

On May 29, 2012, in Featured, Recipes, by Chris Baccus
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If you enjoy Indian food and like to cook at home, you should get to know Madhur Jaffrey if you haven’t already. She is basically the cookbook author who brought Indian cooking to the American home.  I have her first cookbook, but recently received her latest At Home with Madhur Jaffrey for my birthday last February.

Well I finally found some time to make something from it and all I can say is ‘why did it take me so long?’ This was simply the best Indian dish I’ve ever had.

The Kerala-Style Chicken Curry is a fairly simple dish that does not require 20 different spices like many homemade Indian dishes.  The curry leaves are the only hard to find ingredient that I bought at Namaste India Supermarket in Irving, Texas. The store also sells in-store made roti bread and chana masala we also bought. Our local Whole Foods now carries local pasture raised whole chickens.

This is a simple one-pot recipe. Saturday I bought some Fatality Red Peppers at the White Rock Farmer’s Market that I placed in the broth after the coconut milk was added and cooked the chicken for another 15 minutes at a medium-high heat boil then added 2 tablespoons of butter a minute before serving.

Serve this with rice and sautéed greens.

Full Recipe: Kerala-Style Chicken Curry.

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Hainanese Chicken Rice

On May 20, 2012, in Featured, Recipes, by Chris Baccus
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Ever buy an ingredient at an ethnic market that you have no idea what to do with?  For me this would include Caribbean Banana Catchup from the Jamaican market and Yeo’s Hainanese Chili Sauce.

Hainanese Chicken is a Singaporean fragrant chicken and ginger and garlic rice dish that comes with a chili and ginger dipping sauce. I adapted this version from The Steamy Kitchen blog that uses a whole stuffed chicken and makes the sauce fresh.

Hainanese Chicken Rice
Serves 4

4 boneless, skinless chicken breasts
1 cucumber
1 bunch green onions
2 cups jasmin rice
2 cups broth, from poached chicken
3 garlic cloves, finely diced
4 teaspoons ginger, finely diced
1/4 cup cilantro, finely chopped
1 bottle of Hainanese Chili Sauce

Fill a 4 quarter pot halfway with water and add several pieces of green onion, about half of green onion bunch, sliced into 2 inch strips.  Add 2 teaspoons of diced ginger and the raw chicken breasts and let the pot come to a boil.  Boil the chicken for about 12-15 minutes.

Meanwhile rinse the rice several times and then add it to a bowl and fill with water until barely covering the rice with water. Let that sit for 10 minutes.  Drain the rice. Now heat a pot on medium heat and add the olive oil, garlic, and remaining 2 teaspoons of ginger. Saute for a couple minutes, but do not burn.  Add the rinsed rice and cook with ginger and garlic for about a minute to mix the flavors.  Now add 2 cups of broth from the poached chicken.  Bring it to a boil and then simmer and cover for 15 minutes.

Slice the cucumber into thin moons and dice the cilantro.  Finely chop the rest of the green onion and pour some chili sauce into small bowls for dipping.

Once the rice is done, plate the dish by adding a generous scoop of rice to each plate.  Slice the chicken into large chunks.  Line cucumbers along rice and sprinkle the cilantro and green onion on top.  Serve with chili sauce for dipping.

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Chickpea Biryani

On April 21, 2012, in Recipes, by Chris Baccus
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I love Biryani. Usually I’ll order it with chicken, but it makes a decent vegetarian option for a Meatless Monday.

 

This simple recipe is worth trying. My only change is use 1 serrano pepper instead of two.  We found the two peppers too spicy.  Adjust to your preference.

Full Recipe: Chickpea Biryani

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Sweet Potato & Apple Rice Bake

On February 20, 2012, in Recipes, by Chris Baccus
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If I was a vegetarian this would be my main dish for Thanksgiving. Add some green bean casserole and mashed potatoes and I’d be perfectly happy with a turkey free day.

The flavors in this dish are so beautifully combined that every bite puts a smile on your face.  I adapted this recipe from a Butternut Squash & Apple Rice Bake recipe from the blog Running to the Kitchen. I swapped out the butternut squash for sweet potatoes, switched the cannellini beans with navy beans, and used dried cranberries instead of dried cherries. I’m sure keeping everything as the recipe says is amazing too; it’s just that I went with what I had in my kitchen.

So feel free to make some modifications just be sure to keep the integrity of the dish by using similar flavors.

Enjoy!

Click here for the full recipe: Butternut Squash & Apple Rice Bake.

Squash Casserole

On November 2, 2011, in Featured, Recipes, by Chris Baccus
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I have to admit before moving to a more vegetarian diet, I really didn’t find many uses for squash (or zucchini.) It’s kind of a dull, often mushy vegetable. Fortunately, vegetarian cooking has caused me to rediscover how great squash can be and dishes like this one put the vegetable to good use with minimal effort.

Of course, the big secret here is a nice thick crust of mozzarella cheese. You can use soy mozzarella cheese if you are vegan. That’s the only change to the recipe below necessary to go from vegetarian to vegan.

Squash Casserole
Serves 4-6

1 1/2 cups shredded mozzarella cheese
1 28-oz can diced tomatoes
3-4 yellow squash or zucchini, chopped into 1-inch cubes
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 can of cooked lentils, drained
1/2 cup cooked brown rice

Preheat oven to 350. In a casserole dish, combine all of the ingredients but only 1/2 a cup of the cheese. Stir it together and pat it flat. Now add the other cup of shredded cheese to cover mixture. Bake uncovered for 30-40 minutes, watching to get a good brown coloring on the cheese.

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Sweet Potato and Chard Stew

On March 19, 2011, in Recipes, by Chris Baccus
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This by no means is a favorite dish, but it is a good choice to mixup a week’s meals with a vegetarian selection that uses a couple vegetables that are not often used – sweet potato and chard. The coconut milk adds a rich flavor and the squeeze of lime juice makes this more of a Spring dish than a Fall or Winter month choice.

Sweet Potato and Chard Stew
serves 4

2 Tbs. olive oil
2 cups yellow onion, diced
1 large sweet potato
4 cloves garlic, chopped
1 jalapeno pepper, diced
1Tbs. fresh ginger
1 tsp. ground coriander
½ tsp. Curry powder
1 1/2 cups water
1 can (14oz.) coconut milk
1 bunch of Swiss chard
squeeze of lime for garnish

Directions:

Warm the oil over medium heat in a large saucepan; add the onion and a bit of salt. Cook while stirring for about 4 minutes.

Add sweet potato, garlic, pepper, ginger, spices and sauté for a minute or two.

Add 1 1/2 cups of water, coconut milk and a bit of salt; bring to a boil and reduce to a simmer for about 15 minutes, covered.

Add the chard, and continue cooking for about 8-10 minutes until the chard

Serve over quinoa or jasmine rice. I used a quinoa and lentil mixture sold by Trader Joe’s

 

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Lentil and Rice with Garlicky Kale

On January 28, 2011, in Recipes, by Chris Baccus
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We are trying to add more vegetarian dishes to our weekly dinner menu. I’m finding a lot of rice and lentil dishes are a great way to do something other than the typical vegetarian pasta dish for a reluctant vegetarian.

Here is a recipe I modified quite a bit from an article in Men’s Journal magazine. I go pretty light on salt and pepper while cooking. If you like a more robust flavor, add salt and pepper at the dinner table. This dish isn’t particularly flavorful but it does have a good mix of flavors for a rice and lentil dish.

Lentil and Rice with Garlicky Kale
Serves 6

2 cups dried lentil
2 cups of cooked rice
1 carrot, peeled and diced
1 yellow onion, diced
1 leek, white and light-green parts only,
split lengthwise and cleaned
1 bay leaf
1 tsp dried thyme
4 Tbsp olive oil
1 large bunch kale, stems removed, chopped
2 cloves garlic, thinly sliced
1 tsp red pepper flakes
2 tsp red-wine vinegar
Salt and pepper

In a large pot place lentils, carrot, onion, leak, bay leaf and dried thyme then cover with water by 2 inches. Bring to a boil and then reduce heat to a simmer and simmer uncovered for 40 minutes. Drain water.

While the lentil mixture is cooking, pour 2 tablespoons of olive oil into a nonstick fry pan and add garlic heating at medium temperature and let the garlic cook for about 2 minutes, do not burn. Add kale and salt and pepper cooking it for about 5 minutes until slightly wilted.

Add kale to drained lentil mixture. Add cooked rice, red pepper flakes, 2 tablespoons of olive oil, red-wine vinegar and salt and pepper to taste. Heat mixture at medium low heat for about 3-5 minutes for flavors to gel.

Remove from heat and serve as a vegetarian main dish or as a side dish.

 

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