(this taste great with a variety of vegetables, so feel free to use what you have on hand!)
1 ½ limes, juiced
2 tbsp tamari or soy sauce
Siracha, to taste
½ cup light sesame oil
1 clove garlic
½ package rice vermicelli noodles
1 kohlrabi, tops reserved
1 scarlett turnip or a bunch of hakurai, tops reserved
1 small bunch of greens such as mustard or arugula
Sea salt to taste
½ cup roasted, salted peanuts
To make the noodles, bring 2 quarts of water to a boil in a medium sized pot. Turn off the heat, place the vermicelli noodles in the water, give them a stir and let them rehydrate until al dente, about 5 to 7 minutes. Once they are tender, drain the water and spread the noodles out on a baking tray to cool down.
Grate the garlic clove with a microplane. In a large bowl combine the garlic, lime juice, tamari, sriracha, and light sesame oil. Mix well, then add the vermicelli and toss to thoroughly combine.
Using either a mandoline, a grater, or a food processor with a grater attachment, shred the kohlrabi, turnips, radish and carrots and add them to the mixing bowl with the vermicelli. Thinly shred the mustard greens and the greens of the kohlrabi and turnips and add to the bowl as well. Season with salt and mix well to combine. Serve on a platter, garnished with peanuts.
Educational demos thanks to @piedmonthealth & @lesdames
Did you know there is a farmers market on the Beltline every Tuesday from 4-8? It’s right by Ponce City Market, and there are some wonderful vendors there. You can get fresh produce, kombucha, raw breads, sign up for some fun sewing lessons at Top Stitch or even get your cards read by Atlanta favorite Modern Mystic.
I was there this week on behalf of Piedmont Healthcare, showcasing an easy recipe that could be made with ingredients found at the market. Check out the recipe below!
Kale Salad with Lemon Tahini Dressing
Serves 2-4 people
2 tbsp tahini
1 lemon, juiced
1 garlic clove, microplaned
3 tbsp olive oil
3 tbsp nutritional yeast
Pink salt to taste
Freshly cracked black pepper to taste
To make the dressing, combine all ingredients in a bowl and mix well. Adjust the consistency with water, it should be thick, not runny. Refrigerate if not using immediately, will keep up to 2 weeks, stored properly.
1 bunch curly kale, washed and de-stemmed
4 radishes, thinly sliced
1 kohlrabi bulb, thinly sliced
4 baby carrots, thinly sliced
2 tbsp roasted sunflower seeds
Pink salt to taste
Freshly cracked black pepper to taste
Thinly shred the kale using either a knife or a food processor. Combine it with the thinly shaved radishes, kohlrabi, carrots and sunflower seeds in a mixing bowl. Add the dressing along with some salt and pepper. Mix until well combined. Check for seasoning and serve.
All the produce featured in this post came from Cosmos Organics.
Would you like to know the key to making really good latkes? Like most things, the devil is in the details. Here’s a quick breakdown of what I think makes my latkes taste so damn good:
- I squeeze out as much moisture as I possibly can. We want crispy latkes!
- I don’t use traditional flour, I use cornstarch or arrowroot. Just like with my fried chicken, I’ve discovered that using a pure starch instead of flour results in a crispier product.
- Make sure the size of the latkes is consistent and your pan is at the right temperature. The potatoes should sizzle loudly when they hit the pan, but there shouldn’t be smoke.
- Always make your latkes as close as you can to when you are going to serve them. Chefs refer to the process of waiting til the very last possible minute to do something as “a la minuté”. Just remember though, it’s a fine line between “a la minuté” and procrastination, so have all your supplies ready to go so you can knock this project out when the time is right.
Yukon Gold and Sunchoke Latkes
This pistachio and olive oil cake is the perfect way to end a weekend brunch with friends. Serve it with a fresh cup of earl gray tea and you will be remembered from here until eternity for your cooking prowess. This cake also pairs really well with the traditional foods of Hanukkah. More on that below.
I’ve been doing this recipe for a while, so here’s a short little video I made way back when that will walk you through the recipe. Or you can just skip on down below to a printable copy, whichever way suits your fancy.
A couple of weeks ago I got a call from a client. It was time to do her annual Hanukkah dinner. I’m not Jewish myself, but I’ve studied the holiday and I feel like I can pull off a Hanukkah buffet without embarrassing myself. Having this particular cake in my repertoire is one of the reasons I can say that with confidence (my latkes don’t hurt my chances, either).
The good thing about cooking for the same clients year after year is that you learn from your mistakes. So this year, when I made her pistachio and olive oil cake, I made one for myself too. Because last year, I was walking out the door backwards gazing longingly in the direction of this cake as the leftovers sat on the cake tier, calling my name ever so soft and sweetly.
Pistachio and Olive Oil Cake
I don’t know about you but I’m wondering why I felt the need to have 2 (TWO!) Thanksgiving dinners this year. And that doesn’t include the leftovers I ate. I’m trying to get back on track this week, and I remembered this recipe I shot for Banker’s Fidelity Life Insurance. The recipe is for a really easy grain bowl that is a healthy, delicious weeknight meal.
And no, that’s not a wig, the video is a couple years old 😉
There is an easy trick to making good brown rice. The key is to rinse off all the extra starch. It will get rid of that sticky texture that makes brown rice so off-putting.I’ve described how to cook the rice on the stovetop below, but if you have a rice cooker I would suggest using it. Rinse the rice then make according to the rice cooker’s instructions, preferably in brown rice mode.
New Year's Resolution Bowl
Tamales are often made at a family gathering called a tamalada. It’s a party where the women of the family get together to prepare a massive amount of tamales and spend some quality time together. It’s a great chance for multiple generations of one family to gather, the elders passing down a lot more than just the family recipe. They also get to share their family history and heritage.
We had an excellent teacher for our tamalada. Marvella showed us everything from preparing the banana leaves to steaming the tamales. She makes about 400 tamales a week at el Ponce, so she definitely knows what she’s doing. TheAnna was super helpful with translating. My sister Rosa got the place looking snazzy and a whole lot more, her business partner Jarina came up with some awesome cocktails, and Kaitlyn and Kellyi provided a whole lot of swag from Milagro tequila and Hendrick’s gin. I developed the recipe for the filling, which you can find below. Here’s a picture of our team, right before all the magic happened.
And if you are going to be a total badass and wrap your tamales in banana leaves, here’s how you get them soft enough to work with. Can you see the color changing in the second picture?
Thanksgiving Turkey Tamales
Here’s Marvella spreading the masa and adding the turkey.
If this post got you all hot and bothered for some tamales and you just don’t have the time to make them, Marvella has you covered! Stop on in at El Ponce and get you some. El Ponce is located in Atlanta, Georgia at 939 Ponce de Leon Ave NE. They are open from 11 to 11 on weekdays. They open at noon on the weekends.
And be sure to follow my blog for more fun recipes. Thanks so much for reading, I hope you enjoyed this post!
Photo cred @visualrebel
Curried Chickpea Cakes
These aren’t just a perfect vegetarian and gluten free weeknight dinner. They also work great on a party buffet!
Yield: 5 servings
1 can chickpeas (15 oz), drained and rinsed
1/2 cup zucchini, grated
1/2 cup squash, grated
1/2 cup carrots, grated
1/2 cup green peas, cooked
1/4 cup chickpea flour
1 tbsp ground flaxseed
1/2 tsp turmeric
1 tsp curry powder
1 tbsp garlic, grated on a microplane (about 3 cloves)
1 tsp sea salt
1/4 tsp freshly ground black pepper
3 tbsp ghee or neutral oil
1 cup greek yogurt
1/4 cup fresh cilantro leaves and some stem
1 tbsp fresh mint leaves
1 tbsp green onion
1 clove garlic, grated
Sea salt to taste
Freshly cracked black pepper to taste
To make the sauce add the greek yogurt, cilantro, mint, green onion, grated garlic and buttermilk into a blender. Season with salt and pepper and puree until smooth.
To make the curry chickpea cakes assemble your food processor with your grater attachment, or using a hand held grater, grate the squash and zucchini. Set the grated veggies in a large bowl. Don’t worry about cleaning the bowl of the food processor.
After draining and rinsing the chickpeas, add them to your food processor and pulse it on and off for about 45 seconds. You want a lot of texture, the chickpeas should be starting to stick together, but you still want to see chunks of unsmashed chickpeas. You could also use a potato smasher as well as a mortar and pestle.
Add the chickpeas to the large bowl with the veggies, along with the shredded carrots, peas, chickpea flour, flaxseed, turmeric, curry powder, grated garlic, sea salt and freshly ground black pepper. Mix well until combined.
Divide the mixture into 10 patties, or 20 if you would like to serve them as a small appetizer. Use your hands to shape them into cakes.
Heat a cast iron grill pan or a large sauté pan on high heat. Add enough ghee to coat the pan, and then lay the cakes in the pan in a single layer. Cook on both sides, about 5 minutes each, letting a nice golden crust form. Serve the hot cakes on a platter with the sauce in a small bowl on the side.
I adapted this recipe from Nancy Cain’s “Against the Grain.” It is my go-to for gluten free, xantham gum free baking. There’s a good chance that if the house was on fire this book would get picked up on the way out the door. How’s that for a recommendation?
You separate the egg yolks and whites for this recipe, so that you can whip the whites and fold them into the batter. It sounds like hard work, I know, but the texture will be so much better. I promise.
I buy my pumpkin flour at the Freedom Park Farmer’s Market that’s held at the Carter Center here in Atlanta. The market is open every Saturday from 8-2. It’s also available online at http://oliverfarm-com.3dcartstores.com/Pumpkin-Flour-1lbbr-GLUTEN-FREE_p_53.html.
Pumpkin Flour Pancakes
Yield: 16 to 20 small pancakes
3 large eggs
¼ cup sour cream
3 tbsp canola oil
1 cup pumpkin flour
1 cup tapioca starch
3 tbsp coconut sugar (or granulated sugar)
2 tsp baking powder
1 tsp salt
1 ½ cups milk
4 tbsp butter
Toasted pumpkin seeds
Separate the eggs, place the whites in a stand mixer with the whip attachment. Place the yolks in a large mixing bowl.
Beat the egg whites until they are stiff, but not dry. You should get a defined “peak” when you remove the whisk and turn it upside down.
While the whites are whipping add the sour cream and oil to the yolks. Mix well. Next add the pumpkin flour, tapioca starch, sugar, baking powder and salt. Mix until it is fully blended and no lumps remain.
Gradually add the milk. Hold back ¼ cup so that you can adjust the consistency. Fully incorporate the milk into the batter.
Gently fold the egg whites into the batter, taking care to mix until they are just incorporated.
Heat a non stick pan or a griddle to medium heat. Try one test pancake to check for the ideal temperature and pancake consistency. Place a small amount of butter on the pan or griddle. Ladle 2 ounces of batter onto the hot surface, one pancake at a time, working in batches. Turn the pancake when bubbles begin to form on the top, about 3 minutes. Flip the pancakes only once and cooke them just until the underside is lightly browned, about a minute and a half.
Keep the pancakes warm and separated, wrapped in a clean kitchen towel on a plate. You can keep them warm in a low oven, or in a warming drawer.
Once all the pancakes are made divide them between the plates and garnish with powdered sugar, toasted pecans and pumpkin seeds, and some sliced fruit. Drizzle with maple syrup and serve.
This roasted eggplant and quinoa salad tastes like a big ol’ bowl of sunshine. It’s a delicious, healthy addition to any backyard bbq, tailgate or potluck!
Quinoa and Eggplant Salad
yield: 4 servings
3/4 cup Quinoa
1 cup Chickpeas, raw or canned (if canned, rinse well and skip cooking step)
1 cup ripe yellow Tomato, diced
1 medium Eggplant, sliced ½” thick rounds
1 cup baby bell red Peppers, sliced thinly
1 bunch Basil, lightly chopped (about ½ cup)
1 cup Red onion, sliced thinly
¼ cup Sherry vinegar
1 to 2 Lemons, for juicing
1 cup Olive oil, divided by 1 teaspoon, ¼ cup, ½ cup
1 cup Parmesan, freshly grated
Salt and pepper, to taste
To cook the chickpeas place them in a pot and cover with water. Boil until tender, about 2 hours, covering with more water if necessary. Cook the quinoa by combining the ¾ cup of quinoa with 1 ½ cups water, a healthy pinch of salt and a teaspoon of olive oil. Bring to a simmer, cover with a lid and cook for 18-20 minutes, until the water is absorbed and the quinoa is fluffy. Allow the chickpeas and quinoa to cool down to room temperature.
Pickle the onion by tossing the thinly sliced onion with sherry vinegar and salt. Mix well, then allow to sit for 15 minutes. The onion will turn pinkish and become softer in flavor and in texture.
Preheat the grill, and drizzle a quarter cup of olive oil on the eggplant. Season with salt and pepper. Grill the eggplant until it chars a little on both sides, about 4 minutes per side.
Mix all the ingredients together in a bowl, check for seasoning and serve right away or refrigerate. The salad will last for 2-3 days.
I came up with this recipe for the 2017 Georgia Organics conference. It’s a great meal idea for meatless Mondays, and a perfect way to showcase some of Georgia’s fine winter produce.
Produce from the farmers market tends to have so much flavor! A couple of things to keep in mind:
- The smaller the leaves on a bunch of collard greens, the better the collards. Small bunches are usually what’s sold at a local market. They will take less time to cook because they are more tender, and they won’t be bitter!
- Also, fingerling sweet potatoes from a local farm shouldn’t even be in the same category flavor-wise as a store bought sweet potato. Try it once and you’ll agree.
Sweet Potato, Quinoa and Collard Green Grain Bowl
yields 4 servings
Place the quinoa, veggie stock and sesame oil in a medium saucepot . Add a little salt and pepper and bring to a simmer. Cover with a lid and continue to cook until all the liquid is absorbed, about 20 minutes.
Heat the fry oil to 350 degrees in a medium sauce pot. In a small bowl mix together all ingredients for the sauce. Set aside.
In the meantime, heat a large cast iron skillet on medium heat and add 1 tbs of butter. Once hot, add the sliced sweet potatoes, season with salt and pepper and cook without stirring for 4 minutes. If the potatoes are nice and golden brown, flip them over and continue to cook without stirring for another 4 minutes, cooking until they are golden brown and tender all the way through.
Place 2 tbs of butter in a medium sized dutch oven on medium heat. Add the diced onion and garlic and saute until tender and translucent, about 4 minutes. Add the chopped collard greens, along with the tamari, chili paste, and sweet garlic chili sauce. Cook until tender, adding as much veggie stock as needed. Season with salt and pepper. Young collards should take about 10 minutes to cook, older ones take longer because they are tough and fibrous.
Combine the tahini with about 1/2 a cup of water, whisking vigorously until the consistency is that of egg wash. Dip the cauliflower in the tahini mixture and then coat with the rice flour. Fry until golden brown and cooked through, about 4 minutes. Drizzle with the garlic/ginger sauce.
To assemble, divide the quinoa between 4 bowls, then assemble the sweet potatoes, collard greens and fried cauliflower on top of the quinoa in separate piles. Sprinkle with green onions and peanuts.