Remove seeds from peppers and toast in a dry hot skillet for a few minutes until they release their aromatics. Do not let burn — remove from heat at first small wisps of smoke and add just a bit of water to pan to soften the peppers and transfer to blender. Blend to a thick
Read more…
https://docs.google.com/document/d/e/2PACX-1vRYvC3rgqusOmznfz6iShlcLfUUtYNdD4nNLh0iep787GJxjOZMvltiPYC3WAn5QmAq3aUmKmAj1YxT/pub?embedded=true
Pea microgreens are one of our all-time favorite microgreens! The pea shoots are sweet and delicious and fairly straight and leafy. They make a great garnish or addition to any salad. While low in macronutrients like carbs and fats, pea shoots contain a good amount of protein and fiber. They are also rich in vitamins.
Read more…
Adding a new tradition to the Ciolek Family Kitchen! In addition to the usual Polish versions of sauerkraut and potato pierogies made around Christmas each year, we decided to try a Polish-Korean Fusion vegan friendly style. Joey came up with an amazing filling and Jiji added the traditional soy-sesame-vinegar-gochugaru dipping sauce. Outstanding! – Two 18
Read more…
2.5 cups okara (thaw if frozen)4 cloves garlic, coarsely chopped1 medium yellow onion, chopped1 1/2 teaspoons fine salt, divided8 ounces brown mushrooms1/2 cup rolled oats (not instant)1 can chickpeas, roasted2 tablespoons ground flaxseed meal2 tablespoons nutritional yeast1 teaspoon dried sage1 teaspoon fennel seeds1/4 teaspoon freshly ground black pepper4 tablespoons olive oil1 large napa cabbage head1 small can tomato paste If using dried mushrooms, rehydrate in warm water for 30 minutes and strain/save broth –
Read more…
Tried a new workflow for stir fry that worked well tonight… I separately cooked the mushrooms/onions/peppers from the root/stem/stalk veggies that needed softening separate from the leafy greens. They ideally all need a different treatment in the wok, and take on different flavors when cooked separately than if cooked together. With this method, you can
Read more…
Adapted from my favorite source Serious Eats, this is how CFK makes a multi-layered sauce from garden produce. Tomatoes, garlic, peppers, oregano, onions and basil were all in abundance in 2020 at the split gardens between Powell and Cardington. So ya gotta make the sauce… 22.5 lbs of fresh tomatoes, cored and made into diced
Read more…
So there is some important chemistry to consider when pickling sliced cucumbers. Pectin is a fiber substance in almost all veggies and fruits that helps to hold their cellular structure together. The rub is that pectin, when left to its own devices and exposed to the wrong temps and pH degrades pretty damn fast once
Read more…
This link leads you to a delightful recipe on a really cool food blogging site for Korean cuisine! https://mykoreankitchen.com/doenjang-jjigae/ Of course I had to add a few changes to my version: As a substitute for having to wash a lot of rice that I didn’t need for the recipe — I added enough finely powdered
Read more…
Background music from Alexi Murdoch is Something Beautiful, which certainly doesn’t represent my yoga form or balance per the evidence in the link below. But I found the lead in story to this clip interesting enough to share… After a day of scurrying around taking care of business (while on my “vacation”) from the minute
Read more…
