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Colorful Kale and Veggies with Tempeh

16 Oct IMG_8293

I love, love Tempeh. Tempeh is still a mystery to most people. People who are afraid of cooking with Tempeh because they associate it with its bland cousin Tofu. Tempeh is originally from Indonesia. It is also made of soy, but its grains are pressed in a patty and fermented,which gives it a nutty,earthy and distinctive flavor.Because of its fermentation, Tempeh has more higher nutritional contents than soy, such as protein, dietary fiber and vitamins (B-12).

Tempeh is a very versatile ingredient which can be braised, sauteed, baked, crumbled into stews and soups,etc. It absorbs well whatever marinade you choose. Just be creative and try something new.

I became familiar with Tempeh when I went to Puerto Escondido, in Mexico, about 20 years ago. It is a Surfing Mecca, and it is packed with natural and vegetarian restaurants that serve an abundance of Indonesian dishes. Every Menu of every restaurant I went had some dish with Tempeh on it. I tried it and it was love at first bite.

For this dish, I did something very colorful, which offers a multitude of vitamins and nutrients. Enjoy!

 

Tempeh

In a cutting board, cut Tempeh into cubes. Marinate Tempeh inside a Ziploc bag or container in the refrigerator for at least 2 hours with:

  • 1 tbsp Brown Miso paste
  • 1 tbsp Fish Sauce
  • 1 tbsp Tamari
  • 1 tbsp Ponzu
  • 1 tbsp Tamarind Sauce
  • 1 tsp roasted red chili paste

Kale and Veggies

  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 2 tbsp Anaheim Pepper, diced
  • 5 handfuls of chopped kale or Swiss Chard
  • 1 cup julienned carrots
  • 1 cup chopped red cabbage
  • Bragg’s Liquid Amino Spray
  • Sherry Wine Vinegar
  • Himalayan Salt and Pepper to taste

Method  for the Veggies

  • In a skillet preheated on medium hot, add 1 tbsp coconut oil. Add onions and Anaheim Peppers and let them sweat until the onions are translucent.
  • Add the bell peppers and let them sweat for about 2 minutes.
  • Add the garlic. Spray Bragg’s Liquid Amino 4 times into the ingredients inside the skillet.
  • Add the kale, carrots and red cabbage. Stir all together so the onions and peppers in the bottom of the skillet stay on top of the ingredients that were just added to the skillet.
  • Add salt and pepper to taste and 2 tbsp of Sherry Wine Vinegar. Cover the skillet with a lid and let it cook on medium for 4 to 5 minutes. Check it every so often, making sure it doesn’t burn on the bottom.

Method  for the Tempeh

  • Remove the Tempeh from the refrigerator.
  • In a preheated hot skillet, add 2 tbsp of coconut oil.
  • Add the cubed Tempeh and sautee each side for about 2minutes, or until is caramelized and dark brown color.

Serve on top of the Kale+Carrots+Red Cabbage mix. Bom Apetite!

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Zucchini Blossoms and Goat Cheese Frittata

16 Oct IMG_8136

Zucchini Blossoms, Flor de Calabaza, Flor de Abobrinha, Fiore di Zucca…I can say it in different languages and they all sound like music to my ears! Zucchini Blossoms are a gift from Nature. They are not only beautiful, but also delicious in any way you want to make them. Deep fried in batter; sauteed with corn and shallots inside a warm corn tortilla; in a light and tasty chicken broth, the possibilities are endless!

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I always anxiously wait for its season and buy them every week at my local Farmer’s Market. My favorite way to eat them is in a Frittata. Here is my recipe:

 

Ingredients

  •  1/2 small sweet onion or 1 shallot, diced;
  •  1/2 cup of zucchini, diced;
  •  1 Tbsp chopped Italian Parsley and Green Onions ( called Cheiro-Verde, or Green Aroma in Brazil. It is a staple in every recipe, I chop and place them in small containers in the freezer to use later);
  • 8 pasture raised eggs;
  • kosher or Himalayan Salt to taste;
  • About 8 to 10 zucchini blossoms;
  • 1 Tbsp coconut oil, or any oil you prefer;
  • Goat Cheese of your preference ( I used a delicious California goat cheese I bought at Whole Foods)

Method

  •  Pre-heat the oven at 350 F.
  • In a bowl, crack the eggs making sure you brake one at a time just in case one of the eggs is bad so you won’t have to start from scratch and waste the eggs. Add salt and pepper, parsley and green onions and beat the eggs until they are fluffy and doubled in size.
  • In a hot cast iron skillet, or any oven proof skillet add the coconut oil. It is important that the skillet is well greased so the food will not stick to the bottom. Add the onions and zucchini and let them sweat until the onions look translucent, for about 3 to 4 minutes.
  • Add the beaten eggs and wait about 2 minutes until they cook a little.
  • Remove the stems of the blossoms by gently twisting them with your fingers, or lay them in a cutting board and cut the bottom. Hold it vertically in the air and the stem will fall off. Add the blossoms to the pan, positioning them the way you want them to stay.
  • Add the Goat Cheese around the skillet, next to the blossoms using a tablespoon or cut it into approximately the size of one full tablespoon.
  • Place the skillet inside the oven and turn the broil on for 5 minutes. Please keep in mind that oven temperatures are different, and so are hot spots your oven might have. Check after 3 minutes. You might have to turn the skillet or take it out of the oven.

Bom Apetite!

 

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