The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘recipe

Cilantro Nectarine Coleslaw

with 4 comments

IMG_0014

Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.

IMG_0004

Ingredients:
– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

Dressing
– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste

Advertisements

Mini Egg Muffin Bombs

with 4 comments

egg muffins

I recently saw a recipe online that was for a similar type of muffin. This recipe was a total experiment, and one that I will modify a bit if I made again. I’ve added an egg to the brown rice and quinoa mixture in the recipe below. My little muffin bombs were good as they are, but they didn’t completely hold together as I initially made them.

Dear Feedbaggers, I ask you to do some experimenting of your own and report back to me if this new untested but slightly modified recipe works a bit better. It’s a slightly unconventional food blogging request but one I’m going to make.

I feel comfortable enough with these muffin bombs to put them out into the world. They’re incredibly tasty, perfect for a healthy breakfast or snack. However, they may require a bit of cooling down before you remove them from the muffin pan. I found that they’re delicious after being refrigerated, almost like a tiny quiche with whole grain goodness.

Ingredients:
– 3 eggs, 1 egg white
– 3/4 cup of plain yogurt or dairy free substitute
– 1 1/4 cup of coconut milk
– 1 1/2 cups of cooked quinoa
– 1/2 cup of cooked brown rice
– 1/2 cup of shredded zucchini
– 2 small diced green onions
– 1 stalk of broccoli, the stem peeled and diced as well as the florets
– Fresh mint, a sprig or two chiffonade cut
– Greek oregano
– sea salt & pepper to taste

Instructions:
– Pre-heat oven to 450 degrees
– Spray your muffin tins with cooking spray or coat with olive oil
– In a large mixing bowl mix brown rice, quinoa, yogurt, and coconut milk
– Add chopped vegetables, mint, and season with Greek oregano and sea salt & pepper to taste
– Whisk 1 egg and add to mixture
– With a mixing spoon or clean hands, mix the ingredients well
– In a separate bowl, whisk 2 eggs and 1 egg white with a bit of sea salt & pepper to top muffin bombs
– Using a 12 muffin tin, spoon about 1 tablespoon of mixture into each mould
– Spoon a tablespoon or 2 of egg mixture on top of muffin bombs, evenly distributing egg onto muffin tops
– Bake muffins in pre-heated oven for 15 – 18 minutes
– Allow to cool and set before serving

Serving Suggestion: Enjoy for breakfast or as savory lunch, perfect with a simple green salad.


Share Share

Slow Cooker Garbanzo Bean Stew

with 5 comments

Garbanzo Bean Stew

I’ve never met a chickpea I didn’t like: hummus, falafel, socca. I love chickpeas in all forms. When I woke up yesterday morning to a left over jar of sauce from my coconut milk chicken dish I knew I had to do something with it. I decided to pull the old slow cooker out and get something going before I headed into work. I’d pre-soaked a bunch of chickpeas the night before in anticipation of making some roasted chickpeas, but my roasted chickpea idea turned into stew. I have a recipe for Yumi’s cilantro pesto that I’ll post soon but I’ll just list individual ingredients now so you can make this easy stew.

If you’re a vegetarian, please substitute vegetable broth for chicken broth. I’m sure this recipe would be just as good without any meat juice. If your name is Mick Beasley, nix the coconut milk and add some half and half.

Ingredients:
– 3 1/2 cups of garbanzo beans (probably around 2 cans)
– Juice from left over morel chicken sauce, or substitute 1/2 cup of diced button mushrooms and another 1/2 cup of coconut milk
– 1 1/2 cups of coconut milk (I use low-fat and it’s delicious)
– Juice from one fresh lime
– A handful of washed, chopped, fresh cilantro
– 3 cups of chicken of vegetable broth
– 1 stalk of lemongrass smashed up and cut into four parts
– 2, 1 inch pieces of ginger peeled and cut into quarters
– A handful of Thai or regular Basil, chiffonade cut
– 1 can of diced tomatoes, sauce included
– 1 cup of diced baby carrots
– 1 cup of broccoli, diced
– 3 stalks of celery, I love using the heart, which has more leaves
– Sea salt & pepper to taste
– 1 cup of frozen or fresh diced yams

Instructions:
– Reserve the broccoli, yams, celery, and carrots for different stages of this recipe
– Put all ingredients into the crock pot, except for the above mentioned
– Put the crock pot on medium heat in the morning before you go to work
– When you come home for lunch, add more chicken or vegetable broth if necessary, add celery and carrots and yams, stir, taste, and add more sea salt & pepper to taste
– When you come home after work check on your stew, add broccoli, let cook for a few more minutes
– Turn off your crock pot, allow stew to cool and serve

Serving Suggestion: Top this delicious stew with a dollop of organic yogurt and a sprinkle of turmeric for color. Or if you’re avoiding dairy, add some finely cut green onions to the top of the stew and enjoy.

Happy Eating!


Share Share

Jacques Pépin’s Bread

with 6 comments

baguette & round

The simple things in life that we take for granted can be the most tricky to make. The ingredients and concept are easy enough, but bread baking can be a difficult task. The recent popularity of no-knead bread recipes, like this one from the NY Times, have achieved almost a cult like following. I’ll admit that I drank the grape kool-aid and it was simple and delicious. I’ll even drink the grape kool-aid again, no-knead bread is amazing. There are times though, when it feels good to put a little extra work and craft into a loaf of bread. I honestly believe that tried and true kneading can really pay off. This is apparent in a Jacques Pépin recipe, from his celebrated book La Technique, an illustrated culinary masterwork.

A standing mixer does the bulk of the work for you in Pépin’s recipe, leaving only about 8-11 minutes of intensive kneading. A small price to pay for 3 incredible baguettes or rounds, or any combination of the two. I started this process Sunday morning, by the evening had finished the process, and will be enjoying home-baked bread all week-long. I built a simple baguette rising contraption based on a photograph from Pépin’s book, which consists of: a small square piece of plywood, 3 1*1″ pieces of wood, and a lightly floured kitchen towel. This MacGyvered device was essential for the second rise and molding of my precious baguettes. A large bowl with a splash of olive oil worked sufficiently for both rises of my rounded loaf.

baguette device

Makes 3 loaves, baguettes or rounds.

Ingredients:
– 9 cups of all-purpose flour
– 6 Tbsp & 3/4 tsp yeast
– 3 1/2 cups of water (about 80 degrees)
– 1 Tbsp salt


Share Share

Instructions :

Written by Patrice Helmar

January 17, 2011 at 8:33 am