Ginger Soy Sautéed Mushrooms,Warm Baby Bok Choy Salad, and Spicy Grilled Tempeh
- At May 29, 2009
- By megan
- In Baby Bok Choy, Grilled, Hazel Dell, Mushrooms, tempeh
1
I love the mushrooms from Hazel Dell, based in Fort Collins, CO. Here I have some shiitake and cinnamon cap mushrooms I bought at the farmer’s market. It was my first experience with the cinnamon cap variety, but I’ve never been disappointed with any mushroom from Hazel Dell, so I thought I’d give them a try.
This particular meal is comprised of mushrooms sautéed in a garlic, ginger, soy sauce; baby bok choy (also from the farmer’s market) sautéed with onion, garlic, and shredded carrot; and my Spicy Grilled Tempeh.
For the mushrooms:
- 1/2 pound mushrooms
- 1 TB butter
- 1TB olive oil
- 3 cloves garlic
- 1/4 cup soy sauce
- 2 TB ground ginger
- 1/2 cup white wine (whatever is open in the house)
- 1 or 2 leaves of mustard greens
Heat the butter and olive oil. Slice the mushrooms in half and add them to the hot oil. Start to sauté them for a few minutes before adding the garlic. As the mushrooms soften, add the soy sauce and ginger. Let them cook a bit and add the wine to keep them moist. They should be done in 10 minutes or so. Garnish with chopped mustard greens for a little extra kick.
Meanwhile, prepare the “Spicy Grilled Tempeh” according the the recipe from the. This dish is very fast and pairs well with many different Asian inspired dishes, so I use it frequently, as you will begin to notice.
For the baby bok choy and carrots:
- one bunch of baby bok choy (a bunch the size of a very small head of lettuce)
- 1 TB olive oil
- 2 cloves garlic
- 1/2 yellow onion
- 1/2 cup water
- soy sauce
- 1 carrot, shredded
Heat the oil and slice the baby bok choy. Separate the really green leafy parts from the stalky, celery-like part. Add the onion to the hot oil and soften. Then add the stalky part from the bok choy and cook for a few minutes before adding the garlic and the rest of the bok choy. Add a little water and the soy sauce, mix, and cover a few minutes. The baby bok choy will turn a vibrant green. Mix in the shredded carrot, and serve.
Zucchini and Black Bean Fritters
- At May 28, 2009
- By megan
- In black beans, Fritters, rice, side dish, zucchini
- 0
These were a fun experiment. They were almost like mini-frittatas that cooked quickly. I served these with fresh parsley, sliced white cheddar cheese, and a small side salad.
Ingredients:
- 3 small zucchini
- 1 cup cooked wild or brown rice
- 1/2 red onion, chopped
- 4 cloves garlic, chopped
- 1 can black beans, rinsed and drained
- 1/2 TB cumin
- sea salt
- fresh ground black pepper
- 3 large eggs
- 1/2 cup yellow cornmeal
Finely grate the zucchini and drain out the extra liquid. To do this, you can put the grated zucchini in a fine metal strainer and press down on it, or wrap it in a clean dish towel or a few paper towels and ring out the excess water.
Combine the zucchini, rice, onion, garlic, black beans, cumin, salt, and pepper in a large mixing bowl. Mix well. Then add the beaten eggs. Mix well and add the cornmeal to thicken the batter. Mix this in well, and add another 1/8 cup if you want the fritters to be a little thicker.
Cook these just like pancakes on a hot griddle and enjoy.
Greyhound Spritzer
- At May 28, 2009
- By megan
- In Alcoholic Beverages, favorites, Grapefruit, Vodka
- 0
For one glass:
Juice one grapefruit and 1/2 lime. Pour 1 or 2 shots (depending on how hard the day was) of vodka on ice. Add the citrus juice blend, and enough seltzer or club soda to fill the glass. Mix and enjoy.
Grilled Tempeh Burgers
These were an experiment that turned out well, grilled nicely, and can substitute (in my opinion) for carnivore burgers. Make sure the rack is brushed with olive oil to prevent them from sticking to the grill.
Ingredients:
- 1 package Tempeh
- 3 cloves Garlic
- 1/2 red Onion
- 1 TB Tomato Paste
- 2 TB German Mustard
- 1/8 cup Worcestershire
- 3 TB spicy BBQ sauce
- 1 beaten Egg
- 1 TB Olive Oil
- 1/4 cup grated Cheddar Cheese (I used white cheddar)
In a food processor, finely chop the onion, garlic, and tempeh. Transfer to a large mixing bowl and start adding the rest of the ingredients, one by one, and mixing along the way. When it is evenly mixed, make small patties and put them on an oiled grill-safe tray. Grill them on this tray to prevent them from slipping through the larger spaces on a standard grill rack. A few minutes on each side and they are done.
I served these with grilled carrots and a wilted spinach, tomato, and radish salad with a curry vinaigrette, and added some sliced cheese to the burgers.
Leftover Maple Garlic Salmon with Wilted Spinach
Salmon is great the next day, especially cold, and crumbled on cheese and crackers or added to a salad. I paired the rest of my Maple Garlic Salmon with a wilted spinach, tomato, and fire roasted pepper salad and a fresh dressing.
The wilted spinach was super easy. I bought the spinach in the Boulder Farmers’ Market, and it of course looks different from the spinach you can usually purchase in Whole Foods. Also, it is now loud and clear that spinach should be consumed cooked, or at least partially heated up, to benefit from its nutrients while not allowing the spinach to leach nutrients from your body. Say goodbye to raw spinach…
I rinsed the spinach and threw it in a sauté pan, still wet, added some chopped farmers’ market tomato, and a fire roasted pepper (which I always keep in the pantry), some salt, and pepper. I let this cook until the spinach softened. No oil. No nothing. Took it off the heat, and plated it.
The element that ties this all together is the dressing.
Ingredients:
- 2 tsp Evaporated Cane Juice
- 1 TB Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 TB Honey Mustard
- a pinch of yellow Curry powder
- a sprinkle of cinnamon
Whisk the dressing together, pour it over the spinach sautée and the salmon, and you have a meal in just minutes.
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