Caramelized Bananas, Walnuts and Steel Cut Oats

My friend Clemente made this for us while we were in New York last month and I have been craving it ever since. Dead simple, and great throughout the week. Important that you cut the bananas on the bias, to keep it posh.

Ingredients:

1 cup steel cut oats
Pinch of salt
3 cups water
Bananas
Walnuts
1-2 teaspoons Brown sugar

Directions:

Heat a heavy pot on med-high, and add oats and salt and stir until you hear the oats pop. You will smell the lovely aroma of the toasted oats. Add 2-3 cups of water depending on your preference. I like to boil the water in a kettle while toasting the oats, but you could use cold too. Notice that if you add boiling water, it will immediately start to boil over, so add a bit at a time while you stir it in, careful not to let it boil over and make mess. Stir until water is at a rolling boil, cut heat to low, give it a stir and cover.

Set timer for 45-60 mins.

Meanwhile, cut bananas on the bias to give it lots surface area and measure out walnuts and brown sugar. When Oats are done cooking, give it a good stir and add additional water as needed. In individual, oven proof, bowls, scoop out your servings of oats and spread bananas, walnuts and brown sugar across the top of each serving.

Turn your broiler on and place bowls under the broiler. Check your progress every minute or so, watching for the brown sugar to darken and caramelize the bananas - your going for a light blister here. It takes longer than you’d think, but probably a good 5-7 minutes.

Remove from oven carefully and set aside to cool for 5 minutes or so. I like to add fresh berries at this point…

Alternatively, you could make a large batch in a roasting dish, rather than individual bowls…minimizing the likelihood that you burn yourself.

-Chris

Sesame-Maple Roasted Tofu

INGREDIENTS

• 1 14-ounce block extra-firm water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
• 1 medium red onion, sliced
• 2 teaspoons canola oil
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon tahini, (see Tip)
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons pure maple syrup
• 1 teaspoon cider vinegar
• 3 cups sugar snap peas, trimmed
• 1 tablespoon sesame seeds
• 1 Package of Udon Noodles (cooked to package directions)

PREPARATION

1. Preheat oven to 450°F.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
3. Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined. Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.
4. Add to cooked Udon noodles and serve.

TIPS & NOTES

• Tip: Tahini is a smooth, thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

NUTRITION

Per serving: 192 calories; 12 g fat ( 2 g sat , 4 g mono ); 0 mg cholesterol; 12 g carbohydrates; 2 g added sugars; 11 g protein; 3 g fiber; 300 mg sodium; 338 mg potassium.

From EatingWell:  September/October 2007

Maple Cayenne Roasted Brussels Sprouts

Ingredients:

2 pounds Brussels sprouts, halved lengthwise

1 Tbsp. olive oil

salt to taste

1 Tbsp. maple syrup

1/8 tsp. cayenne pepper

Directions:

1. Preheat oven to 400*F.

2. Toss Brussels sprouts with olive oil and salt and spread on a rimmed baking sheet.

3. Roast 15-20 minutes, stirring halfway. They should be tender and browned.

4. While the sprouts are roasting, in a small bowl, combine maple syrup and cayenne pepper.

5. Pour the maple syrup/cayenne mixture over the sprouts, stir to coat, return to oven for one more minute.

6. Serve and enjoy!

Verde y Rojo Baked Tofu & Balsamic Spinach Fajitas

This started out as something else, but ended up being fajita-ish… so I went with it. I didn’t use my own salsa recipe, I bought Whole Food’s Adobo Salsa and HEB store brand Verde (pretty good for $2). I would highly suggest using the Fire Roasted Salsa Verde & Ersatz Papalote Salsa recipes… but seriously, only if you’ve already got it prepared…otherwise you’ll go mad. This will serve 4, skinny people.

Ingredients

• 1 lb Extra Firm Tofu, sliced in strips
• 1/4 cup Ersatz Papalote Salsa 
• 1/4 cup Fire Roasted Salsa Verde
• 2 TB Vegetable or Olive Oil
• 2 TB Balsamic Vinegar
• 1 Large handful of washed Spinach
• 1 Large handful of washed and de-stemed Kale or Chard
• 1 Red Bell Pepper cut into strips
• 2 Garlic cloves (chopped fine)
• 1 can refried black beans
• 1 Avocado (sliced)
• Tortillas (Corn or Flour) Salt Pepper

Directions

1. Pre-heat oven to 450
2. Coat Tofu in oil and place in a baking dish
3. Pop in oven, reduce heat to 425
4. Bake for 30 minutes, turning after 15.
5. While tofu is within the last ~10 minutes of cooking, heat a large pan with a TB of oil to medium. When at temp, add red peppers and let cook for about a2 minuteS before adding garlic - constantly stirring so as not to burn garlic. Add leafy greens, cover and cook for about 5 minutes, turning heat to med-low. Stir around and cover again for a few more minutes of cooking. At this point I usually just turn off the heat but keep covered.
6. Warm cook black beans, adding a spoon or two salsa if desired.
7. Remove Tofu from oven, divide tofu in half inside the dish and pour Salsas over the top of the tofu (one on each side, not mixed) and put back in hot oven for another ~5-10 minutes until the salsa is bubbling.
8. Warm Tortillas in the oven while you pull it all together - just turn off the oven.
9. Add Balsamic vinegar to Spinach & Kale, stir around - do this when everything else is pretty much done.
10. Pull it all together and plate tofu, spinach, black beans, avocado and tortillas.

Fake Chickn Curry with Blueberries and Goji Berry Pilau

(SERVES 4)

CURRY INGREDIENTS

• * 20g coriander, chopped
• * 200g fresh or frozen blueberries
• * 2 tbsp freshly grated ginger
• * 3/4 tsp salt or to taste
• * 500g soy yoghurt
• * 4 cloves of garlic finely chopped
• * 3 tbsp olive oil
• * 1 tsp turmeric
• * 2 tbsp ground cinnamon
• * 1tsp chilli powder
• * 500g of fake chick’n, cut into bite-sized chunks
• * 1 tsp garam masala

FOR THE PILAU RICE

• * 2 tsp cumin seeds
• * 2 tbsp olive oil
• * 1 small onion, sliced
• * 1 tsp turmeric
• * 1 grated carrot
• * 1 cup Basmati rice
• * 1/2 tsp salt or to taste
• * 50g goji berries
• * Handful of peas

METHOD

1. 1. Blend the chopped coriander, blueberries, ginger and salt with 500g of low-fat Greek yoghurt, and set aside.
2. 2. Place the chopped garlic into a saucepan with the olive oil and heat on a low-medium flame until the garlic starts to turn brown - this should take no longer than one or two minutes. Add the turmeric, mix well and heat through for 20 seconds. Mix in the ground cinnamon and chilli powder and cook for a further 20 seconds.
3. 3. Add the chopped chicken breast, and seal, stirring frequently - this should take no more than five minutes. Now slowly pour the yoghurt mixture, mixing into the chicken, and bring to a simmer on a low heat. Simmer for 10 minutes uncovered, stirring from time to time. Mix through the garam masala and garnish with extra coriander.
4. 4. To cook the pilau place the cumin seeds and olive oil into a saucepan and heat on a low-medium flame until the seeds begin to pop - about three minutes. Fry the onion and cook until soft. Then add the turmeric powder, stir and heat for 20 seconds and add one grated carrot. Cook for two minutes.
5. 5. Place the onion mixture, basmati rice, pinch of salt and the 1 3/4 cups of boiling water into a large microwaveable bowl and mix with a fork. Cook uncovered in the microwave for 4 minutes (700W), 3 1/2 minutes (800W) or 3 minutes (900W). Mix and cook for a further 4 minutes (700W), 3 1/2 minutes(800W) or 3 minutes (900W). Finally cover and continue to cook for 4 minutes (700W), 3 1/2 minutes (800W) or 3 minutes (900W).
6. 6. To finish add the goji berries and peas and let stand covered for 10 minutes. Fluff the pilau with a fork, and serve.

Read more: http://www.dailymail.co.uk/femail/food/article-1223755/Recipe-health-Chef-cooks-cancer-fighting-curry.html#ixzz1m0FUD6jr

Photo Courtesy of: http://erwinadr.blogspot.com/2011/06/cancer-fighting-foods.html

Made this today… Julz told me that she made it with parakeet heads Brussels sprouts. today too. I’ll have to try that. 

vera and i, enjoying our morning (afternoon) coffee. Also, my first cat photo.

I made this last year for new years day and was a hit. We have made it many times now, it keeps well and tastes even better on day 2. I suggest trying Japanese Yams, I think the textures are lovely.

Isa Chandra’s Red Lentil Thai Chili (Or, Post Punk Chili)

Ingredients

•  Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
• 1 large yellow onion, diced medium 
• 1 red bell pepper, seeded and diced medium 
• 3 cloves garlic, minced 
• 2 tablespoons chili powder 
• 1 ½ lbs sweet potatoes cut into ¾ inch chunks (Japanese Yams are great in here!) 
• 1 cup red lentils 
• 1 teaspoon salt 
• 4 cups vegetable broth 
• 2 15 oz cans kidney beans, drained and rinsed 
• 2 tablespoons Thai red curry paste 
• 1 15 oz can lowfat coconut milk 
• 28 oz can diced tomatoes 
• ½ cup fresh cilantro, plus extra for garnish 
• Limes for garnish (optional) 

Instructions

• Preheat a 4-quart pot over medium heat. 
• Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. 
• Add garlic and saute a minute more. 
• Add chili powder, sweet potatoes, lentils, salt and vegetable broth. 
• Cover and bring to a boil. 
• Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. 
• When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through. 
• Taste for salt and seasoning, top with cilantro and lime and serve!