April 25th, 2013
This week, my guest on my radio show will be Ellen Kamhi, the Natural Nurse. Ellen is a colleague of mine and has her own show on PRN, which airs every Tuesday at 10am EST. I’m thrilled to have her join me this week and talk about all the amazing work she is doing. This weekend, Ellen is hosting an herb walk through Chinatown,which promises to be an informative and enlightening experience. If you are free, I really recommend you going. I hope you can tune into our show and take part in all that Ellen as to offer.
Baby Arugula Salad with Beets, Gorgonzola Cheese
and Candied Pecans
*Preheat oven to 325’
1- 1 lbs. box of Baby Arugula
8 oz Gorgonzola cheese
1 Bag of Whole Pecans
1 Tbs olive oil
½ cup sugar
½ t. salt
2 Beets, boiled until soft
1- Bag of dried Cranberries (12 oz.)
Start by toasting Pecans. Mix sugar and salt together in plastic bag. Toss pecans with olive oil and add to plastic bag. Shake them and bake for 30 minutes, stirring them after 15 minutes.
Wash and spin dry Arugula . Wearing gloves, peel beets and cut into cubes. Crumble cheese. Toss Arugula with dressing (recipe below) Garnish with beets, cheese and pecans.
Balsamic Vinaigrette- approx. 2 cups
½ cup Balsamic Vinegar
1 ½ cups Extra Virgin Olive oil
5 cloves garlic
1Tbs. stone-ground mustard
½ Tbs. Shoyu or Tamari
¼ t. pepper
¼ t. salt
¼ cup chopped fresh parsley and any other fresh herbs you like
Start by pulsating the garlic in a food processor, add the parsley and pulsate some more. Add the balsamic vinegar, mustard, Shoyu, and S + P. Last, add the olive oil into the food processor, by pouring it through the opening in the top, in a thin stream, while the machine is running. This will cause the mixture to thicken, similar to mayonnaise.
April 18th, 2013
This week, my guest on the Progressive Radio Network is Melissa Kogut, the Executive Director of Chef’s Collaborative, another organization that is changing the way people eat. Most of you probably are not aware of this organization, because it mainly serves chefs, but since we all eat out so much, you have probably benefited from the work they do in chef education. Chef’s Collaborative has played a big part in raising the awareness of chefs to purchase sustainably raised meats, local and seasonal agriculture, wild fish that is not endangered, and antibiotic free and hormone free dairy. Knowing where your food comes from, is a shared motto to those chefs from Chef’s Collaborative and Slow Food alike! They also just came out with a wonderful cookbook that includes recipes from chefs from across the country that are committed to local and sustainable ingredients. Listen in, to what promises to be an enlightening conversation.
Sesame Tofu with Japanese Vegetables in Miso Glaze
cake extra firm organic tofu, cut into cubes
1 cup sesame seeds
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into matchsticks
1 head broccoli, cut into floret’s
½ red pepper, cut into thin slices
½ yellow pepper, cut into thin slices
½ orange pepper, cut into thin slices
8 oz shitake mushrooms, sliced
2 baby bok choy, cut into bite size pieces
1 bunch asparagus, cut on the angle
into 1 ½ “ pieces
1 cup snow peas
ginger, 1 inch piece grated
4 cloves garlic, minced
olive oil or safflower oil
1 Tbs.. tamari (to taste)
1 Tbs. Aji Marin
For Miso Glaze: Mix the following together;
2 Tbs. white miso
2 Tbs. Tamari
1 Tbs. Aji Marin
2 Tbs. water
Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry. Put sesame seeds in shallow dish, and roll the tofu cubes in them to cover.
Cover bottom of wok with oil. When oil is hot, add the tofu. Allow the sesame tofu to become golden on one side, then turn to become golden on other side. Remove tofu and sesame seeds that have fallen off, from wok, and place on paper towel to absorb the oil. Clean out the wok, and wipe with paper towel.
Add fresh oil to the wok. When hot, add the onion and cook for a few minutes. Then add the carrots, garlic and ginger, Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli., peppers, and mushrooms.. Cook for 5 minutes, then add the bok choy and asparagus. Remove vegetables from wok and put in large bowl. Return tofu to the wok, and sprinkle with 1 Tbs. tamari and 1 Tbs. Aji Mirin. To sear the tofu. Add the vegetables back to the wok and toss with the tofu. Add the snow peas, and cook for 1 more minute. Add the miso glaze and toss to cover. Serve with Brown Rice Pilaf or Sesame Soba Noodles.
April 11th, 2013
My guest this week is Toyin Coker, a mover and a shaker from Toronto! I met Toyin this past Fall at Terra Madre in Italy, and I knew by listening to her comments, that she was someone I wanted to interview. The work she is doing in buildingcommunity through events and Permaculture, while educating people about our food system and the politics around food, is truly inspiring.
Polenta Encrusted Vegan Chili Casserole
To Make the Chili:
1 can organic pinto beans
1 can organic red kidney beans
1 can organic black beans
½ can small tomato paste
1 organic onion, chopped
2 cups assorted organic peppers, chopped
2 cloves garlic
1 can organic fire-roasted diced tomatoes
1 cup frozen organic corn
1 t. salt
1 t. chili powder
2 t. cumin
1 recipe of Ground tempeh (see below)
In large pot, sauté the onion in oil for 5 minutes and then add the red pepper and garlic. After 5 minutes, add the remaining ingredients. Let simmer for 15- 30 minutes. Adjust spices to taste.
To Make the Ground Tempeh:
1 package tempeh,
1 onion, chopped
1 red pepper, chopped
¼ cup cilantro, chopped
½ t. chili powder
½ t. smoked paprika
½ t. cumin powder
2 cloves garlic
Salt and pepper
In heavy skillet, sauté onion in oil for 5 minutes. Add red pepper and cook for another 5 minutes. Add crumbled tempeh and cook for 15 minutes at medium-high heat, careful not to let it burn but trying to get the tempeh crispy. Add seasonings and cilantro. Add salt and pepper to taste. Add tempeh mixture to chili.
To Make the Polenta
1 organic vegetable bouillon cube (gluten-free if needed)
3 cups fine cornmeal
8 cups water
¼ cup pickled jalapeno peppers, chopped
6 or more mild (or hot) cherry peppers (bottled in vinegar), chopped
1 cup frozen organic corn
Salt and pepper
Parsley or cilantro for garnish
Bring water to a boil with bouillon cube in a medium-size heavy saucepan over high heat. Add 1 teaspoon salt. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low. Cook for at least 30 minutes, stirring every 10 minutes or so. If polenta becomes too thick, add 1/2 cup water at a time, stirring well. Continue cooking and add up to 2 more cups of water as necessary, to keep polenta soft enough to stir. Add salt and pepper to taste. Add chopped jalapenos and cherry peppers. Stir to combine.
To Assemble to Casserole: Preheat oven to 375 ˚.
Spray a large lasagna or casserole pan with oil. Spread half of the polenta mixture on bottom of casserole pan. Wet your hands slightly, to prevent the polenta from sticking to your hands, while spreading out the mixture. Bake polenta for 10 minutes at 375 ˚. Remove from oven and let sit for 10 minutes. Add chili to casserole. Top with remaining polenta. Press down again with wet hands to smooth out polenta. Brush with olive oil. Bake at 375 ˚ for 20 minutes.
April 4th, 2013
This week, my guest are Julie Cerny and Anna Hammond from The Sylvia Center, which is a non-profit organization dedicated to teaching young people about cooking and where their food comes from. They own the Katchkie Farm in Kinderhook, New York, which supplies all of the food needed for the classes and many farmer’s markets as well. Please join me as we learn more about The Sylvia Center and Katchkie Farm.