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Recipe thread #6-- 2016
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madrano
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Dec 18, 2016 10:43PM
Interesting. Did you try it? It looks like my meatloaf, to be honest with you. And i most love my meatloaf on a sandwich with mustard. Wonder how this would translate?
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I haven't tried it yet. Though I hope to.
madrano wrote: "Interesting. Did you try it? It looks like my meatloaf, to be honest with you. And i most love my meatloaf on a sandwich with mustard. Wonder how this would translate?"I love cold meatloaf sandwiches but I use ketchup only - no mustard for me.
Julie, i didn't grow up with meatloaf sandwiches (i suppose in our family it was all eaten the first day), so my husband introduced me to them. I think his family used mustard because they used ketchup for the top of the loaf. Regardless, i over-mustard my sandwiches, so much do i like that (salty) condiment. I don't even put ketchup on my French Fries...well, not exactly. I mix ketchup with mustard, adding some freshly ground black pepper when i eat fries. But, as that's a hassle, i tend not to even eat fries.As a kid the only way i would eat scrambled eggs was covered in ketchup. Sounds gross now. That's maturity for you, i reckon.
madrano wrote: "Julie, i didn't grow up with meatloaf sandwiches (i suppose in our family it was all eaten the first day), so my husband introduced me to them. I think his family used mustard because they used ket..."You like what you like. There is stuff my husband and son will eat and I won't touch with a ten foot pole. I hate green olives but I love black olives but only if they are chilled.
Funny, Julie. My husband won't eat olives, whereas my entire family is wild about them. DH is making our holiday meal tomorrow, an Italian feast, and actually bought olives for the antipasto. He said he held his nose as he bought from the open-air bins. LOL! We will relish them, i know.When my dad was in WWII, he got busted down to a private because he "requisitioned" his own huge can of black olives. A country kid, they were a delicacy to him. He hid them under his bed and nibbled on them for weeks! LOL! I guess we come by our pleasure in olives honestly, so to speak.
that's sad, busted to private because of olives.
Roasted Veggie PastaBy Thug Kitchen
Serves 4-6
Ready In: 40 minutes
INGREDIENTS:
1 pound pasta
1/2 large red onion, sliced
2 medium carrots, cut into thin matchsticks
1 pint tiny tomatoes, halved
1 medium zucchini, cut into thin matchsticks
1 pound eggplant, skin on, cut into cubes
1/4 teaspoon salt
2 1/2 tablespoons chopped fresh thyme leaves
3 cloves garlic, minced
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper
This pasta has been our party staple for years. And we promise, you’ll be surprised by how all these average ingredients make for one awesome dish.
Recipe adapted from Thug Kitchen: Party Grub
Instructions:
1. Cook the pasta according to the package directions. Drain and pour back into the pot.
2. Preheat oven to 425°F. Grab two large Silicone or other non-stick baking sheets.
3. In a large bowl, throw in red onion, carrots, tomatoes, zucchini, eggplant, and salt. Mix everything together. Spread out on the baking sheets and then slip them into the oven.
4. Roast for 20 minutes, then take them out, add the thyme, garlic, and lemon juice, stir, and throw them back in the oven until some of the veggies start looking a little browned around the edges, 10 to 15 minutes longer.
5. Add the roasted veggies to the cooked pasta, pour in the balsamic, pepper flakes, a pinch of salt and black pepper, and stir. Taste and add more garlic, vinegar, lemon juice, and/or thyme. If you want to up the greens level, serve the hot pasta on a bed of arugula or spinach with a squeeze of lemon juice on them. Done and done.
https://www.forksoverknives.com/recip...
Basic Veggie Burger RecipeBy Lani Muelrath
Makes 7 to 8 palm-size burgers
Ready In: 30 minutes
Base
1 can (15 ounces) beans, drained and rinsed (about 1½ cups)
1 cup cooked short-grain brown rice (see note)
Vegetables/Nuts
1 ½ cups chopped raw vegetables (example: ½ cup each of onions, carrots, and mushrooms, or any desired combination)
¼ cup chopped nuts (examples: walnuts, almonds, and/or pine nuts) (optional; see note)
Binder
1 cup quick-cooking rolled oats, or bread crumbs
Seasonings
2 cloves garlic, crushed, or ½ teaspoon garlic powder
1–2 tablespoons of your preferred spices and seasonings, to taste
½ teaspoon sea salt
Moistener
2–3 tablespoons unsweetened, unflavored plant milk or vegetable broth, as needed
Crisp Coating
¼ cup cornmeal or chickpea flour (more as needed)
Savory and satisfying, and loaded onto a whole-grain bun with the works, a good burger is always a hit. Plant burgers—aka veggie burgers—are a popular transition food that you can carry well on into full-fledged practice of your plant-centered meals. This basic recipe is drawn from the meatloaf formula Mom used when I was a kid: ground meat, chopped onions, tomato sauce for moisture, seasonings, and oatmeal or bread crumbs to bind it all together. I simply switched in meaty beans and grains (according to the dictionary, one definition of “meat” is the edible part of any food), added a variety of vegetables and seasonings, and dressed it in a nice crisp coating. This is a perfect example of taking a meal you already know and plantifying it.
Plant burgers don’t need to be limited to “burger” form, either. You can to create “meatballs” from any of these variations, serving them over pasta or rice with a sauce, or you can break them into bite-sized croquettes. Extremely versatile, these burgers can be cooked up on the spot, or baked in batches to keep in the fridge or freezer for grabbing on the go.
Use this template to make All-American Veggie Burgers, Mexican Veggie Burgers, Indian Veggie Burgers (pictured), and Smoky Black Bean Tempeh Burgers.
From The Plant-Based Journey
Instructions:
1. Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
2. Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables and nuts to the bowl with the beans and rice.
3. Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.
4. Form the mixture into palm-size patties about ⅜-inch thick.
5. Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
6. Cook the burgers ia nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.
7. Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust.
Notes:
Rice: Short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.
Nuts: While the nuts add texture and flavor, you can eliminate them to reduce fat content.
https://www.forksoverknives.com/recip...
Chinese Noodles in Ginger Garlic SauceMakes about 7 cups
Ready In: 25 minutes
INGREDIENTS:
8 ounces dry lo mein or chow mein noodles, or any other type of long whole-grain noodles
3 tablespoons arrowroot powder
¼ cup low-sodium soy sauce or tamari
2 tablespoons brown rice vinegar
1½ tablespoons grated fresh ginger
9 small garlic cloves minced (about 1½ tablespoons)
7 to 8 scallions, white and green parts, thinly sliced diagonally into 1-inch-long strips (about 2 cups)
8 ounces button mushrooms, trimmed and sliced (about 3 cups)
1 large carrot, thinly sliced (about 1 cup)
1½ cups broccoli florets in ½-inch pieces (about 5 ounces)
2 baby bok choy, trimmed and cut into 1-inch pieces (about 3 cups)
2 tablespoons finely chopped fresh cilantro
2 tablespoons cashews, toasted and chopped (optional)
This quick and flavorful dish can be made quicker still by using frozen veggies in place of the fresh. Chow mein or lo mein Asian noodles are good here, but it’s great with any other noodles, even spaghetti.
From Forks Over Knives Family
Instructions:
1. Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain, rinse with cold water if necessary, and drain again.
2. Meanwhile, in a medium bowl, mix the arrowroot powder, soy sauce, vinegar, and 1½ cups water until smooth. Set the slurry aside.
3. In a large sauté pan, place the ginger, garlic, scallions, mushrooms, carrots, and ¼ cup water. Cover and cook over medium heat until the vegetables are halfway cooked, about 5 minutes.
4. Add the broccoli and bok choy to the vegetables. Stir the reserved slurry and add it to the pan. Cover and cook until all the vegetables are crisp-tender and the sauce is slightly thickened, about 5 minutes.
5. Add the noodles to the vegetables; toss until well combined. Heat over medium-low if necessary to warm all the ingredients and add a little water to loosen the sauce, if necessary. Garnish with cilantro and cashews (if using) and serve hot.
https://www.forksoverknives.com/recip...
Tasty ways to get vegetables. I've been eating a number of dishes with roasted eggplant this winter. They just call to me.
From: The NY TimesBaked Chicken Tenders
Alison Roman
Yield 4 servings Time 45 minutes
Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven. Proper chicken tenders, or the smaller muscle underneath the breast, can be hard to find, but boneless, skinless breasts — from chicken, or even turkey — sliced into thin strips are an excellent stand-in. For a little punch, feel free to add cayenne, crushed red-pepper flakes or fennel seed, or ground cumin to the flour mixture. Lastly, this version is paired with an herbed yogurt dip, but it can also be served with ketchup.
---Ingredients
-For the dip:
1 ½ cups full-fat Greek yogurt, labneh or sour cream
¼ cup finely chopped chives
¼ cup finely chopped parsley
2 tablespoons finely chopped dill
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated or chopped
Kosher salt and freshly ground pepper
-For the chicken:
1 ½ pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 large eggs, beaten to blend
2 cups bread crumbs (preferably panko or other coarse bread crumbs)
3 tablespoons olive oil
----Preparation
Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.
--Tip
If pan-frying, heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Once oil is shimmering and hot (and registers about 375 degrees on a thermometer), working in batches, add chicken strips, taking care not to crowd the skillet. Fry until one side is golden brown and crisp, 2 to 3 minutes. Flip chicken using tongs or a spatula, and continue to fry until the other side is golden brown and crisp, another 2 to 3 minutes. Transfer chicken to a paper towel-lined plate and season with salt. Serve with herbed yogurt dip.
-----------------------
One reader suggested:
Skip the flour,egg, crumbs mess. Give tenders with a coat of good mayo (yes, mayonnaise!), dip in crumbs and bake. Also no need for oil drizzle. Works on fish too.
Sounds good. I'll share a tip my sister discovered this past weekend. She was skillet cooking boneless chicken breasts which she had topped with herbs. This is her usual recipe but she complained that the topping usually fell off. So, she decided to experiment with cornstarch. Viola! The tasty topping adhered. Over the years i've tried many recipes which had such toppings, which fell off as cooked. In the future i'll try this, rather than tossing out the recipe.
Interesting, deb. Some I think do egg then flour then egg then breadcrumbs.
I've done that, too, and it works well. She's steering clear of breadcrumbs and flour, so to me it isn't surprising that the coating won't adhere. :-)
