- Full Title: Healing with Medicinal Mushrooms. A practical handbook
- Autor: Walter Ardigò
- Print Length: 383 pages
- Publisher: Youcanprint
- Publication Date: February 14, 2017
- Language: English
- ISBN-10: B07B3LL7H5
- Download File Format | Size: pdf, epub | 7,45 Mb
echai of Sunday Suppers
Abrams, New York
Writing + Photography: Karen Mordechai
Styling: Karen Mordechai
Concept + Graphic Design: Marjolein Delhaas (marjoleindelhaas.com)
Recipe Editor: Julia Johnson
Styling Assistant: Lara Southern
Editor: Laura Dozier
Production Manager: Denise LaCongo
Library of Congress Control Number: 2016961374
Text copyright © 2017 Karen Mordechai
Photographs copyright © 2017 Karen Mordechai
Graphic design copyright © 2017 Marjolein Delhaas
Published in 2017 by Abrams, an imprint of ABRAMS. All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher.
Abrams books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification. For details, contact [email protected] or the address below.
ABRAMS The Art of Books
115 West 18th Street, New York, NY 10011
Black Garlic Dressing
Pickled Vegetables beet + turmeric
Roasted Beef Broth
Guide to Cooking Legumes + Grains
Fermented + Grounding
Fermented Lemon + Lime
Root Tea burdock, wildflower honey
Rose Grain Porridge farro, coconut, pine syrup, pistachio, pink salt
Yogurt + Citrus pomelo, maple, poppy, black salt
Frittata purple cauliflower, mustard greens, gruyère, smoked yogurt
Çilbir cucumber yogurt, brown butter
Bean Toast pink radicchio, butter
Dark Chocolate Buttermilk Pancakes crème fraîche, hazelnut, maple
Morning Loaf espresso, chocolate, crème fraîche, cyprus salt
Cinnamon Toast miche, muscovado, crème fraîche, cinnamon, cyprus salt
Tahini Toast cherry buckwheat, brown butter, edible flower, cyprus salt
Burnt Carrot Toast smoked labneh, white sesame, cyprus salt
Smoked Fish Toast sable, dark rye, coriander, lemon, caper berry
Any Day Toast goat cheese, pickled mustard seed, olive oil
Daal yellow pigeon pea, basmati, yogurt, wild mint
Roasted Beef Bowl short rib, new potato, turnip
Roasted Vegetable Soup cauliflower, thyme, brown butter, smoked yogurt
Congee burdock, charred radicchio, black garlic–sesame oil
Black Radish Salad persimmon, black garlic
Roasted Marrow Bones garlic toast
Blood Orange botija olive, yogurt, lime, purple basil
Roasted Clams butter, shallot, white wine
Smoked Blue Potatoes pickled mustard seed, parsley
Burnt Lemon Cauliflower yogurt, salt
Charred Purple Cabbage tahini, salt
Burnt Baby Beets crème fraîche, salt
Roasted Squash maple, cumin
Charred Shishitos smoked yogurt, salt
Charred Eggplant cashew, lemon
Blackened Okra cumin, coriander, yogurt
Pasta, three ways
no. 1 | classic tomato, butter, parmesan
no. 2 | black squid, mushroom confit, pecorino
no. 3 | pink garlic confit, cream, piave
Risotto, two ways
no. 1 | everyday quinoa, trumpet mushroom, crème fraîche, truffle
no. 2 | slow-cooked meyer lemon, egg, manchego
Simple Roast Chicken fermented lemon, black garlic, butter, oil-cured olive, basil
Everyday Fish salmon, parsley, cilantro, mint, lime
Poached Cod tomato confit, oil-cured olive, saffron, white wine
Braised Brisket merlot, beech mushroom, garlic-parmesan mash
Wild Mushroom Confit white trumpet, beech, black trumpet, truffle
Black or White Tahini
Hummus, three ways
no. 1 | classic charred eggplant, blackened chickpea, lemon, sesame, pine nut
no. 2 | orange (carrot-turmeric) blackened chickpea, lemon, parsley
no. 3 | hot pink (beet-sumac) yogurt, almond, fennel pollen
Dark Chocolate Bark blood orange, black sesame, pistachio, cyprus salt
Roasted Pears malbec, cinnamon, mascarpone
Blistered Black Grapes crème fraîche, salt
Churros ceylon cinnamon, crème anglaise
Ice Cream, three ways
no. 1 | cinnamon
no. 2 | salted caramel
no. 3 | halva
Index of Searchable Terms
Cooking seasonally means supporting our local farmers and producers. It also means celebrating produce at its peak and best form.
As fall and winter approach, we find ourselves turning inward—spending more time at home—and cooking in a more relaxed way. The pace
kulcha naan, kanpai, more brewing, gluten free diet for kids, easy vegetarian recipes,
Warm brioche for breakfast
Warm butterbean, beetroot & egg winter salad
Wild garlic, spinach & pecorino gnocchi with tomato sauce
Yorkshire pudding with spring greens, sausages & caramelized shallot gravy
To Rob, for finally saying yes
A Good Egg is a book very close to my heart. Creating it has not been just a simple process of writing recipes; it also tells a tale about how my family and I are living our lives. My husband Rob and our beautiful children, Izaac and Eve, deserve my enormous thanks and endless love for letting me share some of our stories. Without their love, not to mention tolerance of my incessant multi-tasking, it would all have been so much harder.
Susanna Wadeson, my editor at Transworld, has been truly wonderful throughout; intuitive, supportive and encouraging. Huge thanks, Susanna, for hearing my ‘voice’ in a vast sea of others.
Everyone at Transworld has been a great support and A Good Egg is a real collaborative effort. To Lynsey Dalladay, my publicist, thanks for your energy and enthusiasm. Thanks to Mari Roberts, my copy editor, for nipping and tucking my words so eloquently. Cover designer Tom Poland, designer Anthony Cohen, design manager Phil Lord and production manager Geraldine Ellison – thank you for making it a thing of beauty as well as practicality.
Big thanks to Kate Hordern, my agent, for all her straight-talking advice and positivity throughout. The beautiful photos of my garden and food were taken by Jason Ingram, a truly talented photographer who was instantly in tune with my vision. Thanks, Jason, for making it all look so delicious.
The germination of many of my recipes starts with distant memories from childhood, and for that my mum deserves many thanks, not to mention a massive hug, for sowing the seeds all those years ago. Friends, old and new, thank you for being willing guinea pigs at my table. Special thanks to Jo Ingleby, my ‘cooking buddy’, whose knowledge and advice I often seek, but thanks mainly for the wine, the fun and the laughter.
I ALWAYS YEARNED to keep a few chickens in my back garden. As a passionate animal lover and an enthusiastic eater of good food, I knew a constant fresh supply of eggs, those versatile heroes of the kitchen, would always be put to good use. My husband was rather less keen, and it took me the best part of eight years to persuade him our city garden could be stretched to accommodate a few feathered friends. He was worried about the mess and the commitment, not to mention how they would share the garden with our dogs, cats and children.
As it turned out, everyone muddled along quite well, although the four chickens, the ‘girls’ as I like to call them, do rather more damage to the garden than I had hoped. Over the course of our first year of hen-keeping we have had to adapt our free-ranging ideals in order for us to have a garden with anything growing at all, and the girls, now very much part of the family, live primarily in an enclosed area that runs long and thin down the length of the garden. They seem quite happy with this arrangement, clucking animatedly every time one of us walks by, particularly the super-noisy Pearl, named for her gorgeous pale grey plumage, who is the only one who likes to be handled. I shan’t pretend keeping hens has been entirely straightforward, but the eggs they provide, three or four every day, are truly joyous and worth every penny of the wooden run, the food and the bedding.
A Good Egg charts the year in my kitchen. It is not an egg cookery bible, but rather a seasonal diary of all that I did with my eggs, and the food I grew and gathered to eat alongside them.
The changing seasons are one of the most wonderful things about living in Britain. Like many people who live on this island I like to moan about the weather, but really I relish the change in tempo and mood the seasons bring. Not for me the endless sultry twelve-hour days and nights of the tropics – give me cold frosty mornings and balmy long summer nights any day. I have always been a keen gardener, but now with the arrival of the chickens in my urban plot I have a new and intimate connection to the seasons. Daily forays up and down the garden to feed them scraps from the kitchen and collect the eggs mean that this year, more than ever before, I have been in tune with what is going on outside my back door. And that connection not only makes me feel vital and alive, it has reinvigorated my cooking – and gardening – no end.
Cooking for me is driven by seasonality, simplicity and taste. I am not replicating fancy restaurant food at home, but cooking for pleasure and to provide myself, and my family and friends, with something delicious to eat. And if some of the ingredients – eggs, fruit, vegetables and herbs – come from my garden, the happier I am. I am na
lose weight super fast, desert or dessert, chicken pie, bookings com, double cooked pork,
es) shredded Swiss cheese
1. Whisk together cornstarch and milk in a small bowl.
2. Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 Tbsp. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth.
* Clam juice may be substituted for vermouth.
MAKES 4 cups
ACTIVE 10 min.
TOTAL 20 min.
4 large eggs
2 cups all-purpose flour
¼ cup butter or margarine, melted
1 cup cold water
1 cup cold milk
½ tsp. salt
1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
2. Place a lightly greased 8-inch nonstick skillet over medium until skillet is hot.
3. Pour 3 Tbsp. batter into skillet; tilt in all directions so batter covers bottom of skillet.
4. Cook 1 minute or until crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Repeat procedure with remaining batter. Stack crêpes between sheets of wax paper.
Note: To make ahead, prepare crêpes as directed, and freeze up to one month. Casserole may be prepared one day ahead; cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.
MAKES 2 dozen
SAUSAGE, BISCUIT, AND GRAVY BAKE
Preheat oven to 350°. Cook 1 lb. ground pork sausage in 2 tsp. canola oil in a large skillet over medium-high 8 minutes or until crumbly and no longer pink; remove from skillet, and drain. Melt 5 Tbsp. butter in skillet; whisk in ¼ cup all-purpose flour. Whisk constantly 1 minute. Gradually whisk in 3 cups milk, ¾ tsp. salt, and ½ tsp. pepper. Bring to a boil, whisking constantly; cook 2 minutes. Stir in sausage. Grease an 11- x 7-inch baking dish with cooking spray; place dish on a baking sheet. Split 8 refrigerated jumbo biscuits in half lengthwise; place 8 halves in baking dish. Top with half of sausage mixture and ¼ cup chopped green onions. Repeat layers. Sprinkle with ¾ cup shredded sharp Cheddar cheese. Bake 40 minutes.
SERVES 6 to 8
ACTIVE 20 min.
TOTAL 1 hour
CREAMY GRITS CASSEROLE
1¼ cups uncooked regular grits
2 cups chicken broth
2 cups milk
1 tsp. salt
¼ tsp. ground red pepper
½ cup butter, cut into cubes
1 (10-oz.) block sharp Cheddar cheese, shredded
1 (4-oz.) smoked Gouda cheese round, shredded
2 large eggs, lightly beaten
1. Bring grits, chicken broth, milk, salt, and ground red pepper to a boil in a medium saucepan over medium-high; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Stir in butter and cheeses until melted.
2. Gradually stir about one-fourth of hot grits mixture into eggs; add egg mixture to remaining hot grits mixture, stirring constantly. Pour grits mixture into a lightly greased 2½-qt. baking dish.
3. Bake at 350° for 35 to 40 minutes or until golden brown and bubbly around edges. Let stand 5 minutes before serving.
ACTIVE 10 min.
TOTAL 1 hour, 11 min.
PAM-CAKES WITH BUTTERED HONEY SYRUP
This weekend make Pam-Cakes! That’s what we affectionately call our Food staff’s favorite, fluffy, buttermilk flapjacks created by Test Kitchen Pro Pam Lolley. Plan to drench them, hot off the griddle, with one of our easy syrups. Use a light hand when stirring the batter; overmixing will cause a rubbery texture. When using a griddle to cook pancakes, set the temperature dial to 350°.
1¾ cups all-purpose flour
2 tsp. sugar
1½ tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups buttermilk
2 large eggs
¼ cup butter, melted
Buttered Honey Syrup
1. Combine flour and next 4 ingredients in a large bowl.
2. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
3. Pour about ¼ cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.
MAKES about 16 (4-inch) pancakes
ACTIVE 34 min.
TOTAL 34 min.
BUTTERED HONEY SYRUP
⅓ cup butter
½ cup honey
Melt butter in a small saucepan over medium-low. Stir in honey, and cook 1 minute or until warm.
Note: Buttered Honey Syrup cannot be made ahead. The heated honey will crystallize when cooled and will not melt if reheated.
MAKES about ¾ cup
Try These Toppings
phyllo pastry, pizza pasta, vegan society, coconut cupcakes, foods that have gluten,
ving a nicely stocked pantry, fridge, and freezer makes me smile! Big time.
Apples and oranges: for snacking, salads, and sauces
Assorted berries: blueberries, raspberries, strawberries, blackberries—for muffins, cobblers, salads, and snacking
Bacon: make BLTs, top burgers, cut into bits and fry with onion as the basis for some pasta sauces and soups
Basic vegetables: bell peppers, cucumbers, carrots, celery, zucchini, yellow squash
Butter: salted and unsalted
Cheese: blocks of long-lasting varieties such as Cheddar, Parmesan, blue, and feta
Corn and flour tortillas: stored properly, they seem to last forever in the fridge
Cream cheese: use in desserts, as a dip with pesto or chutney poured over, or in baked artichoke and spinach dips
Greek yogurt: for dips and dressings, and to serve with berries drizzled with honey
Greens: iceberg lettuce, romaine, green-leaf lettuce, mixed greens, kale, cabbage
Heavy cream: for desserts, sauces . . . and coffee!
Lemons and limes: for dressings, marinades, and sweet drinks
Sour cream: for baking and to dollop on top of baked potatoes and Mexican dishes
Assorted olives: pimiento-stuffed, black, Kalamata
Baking ingredients: bulk flour (all-purpose, whole wheat, self-rising), yeast, granulated sugar, brown sugar (store in an airtight container), powdered sugar, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves, flavored extracts, and so on
Canned artichoke hearts: throw into a pantry pasta sauce, make baked artichoke dip, etc.
Canned tomatoes: crushed, whole, diced, tomato paste, tomatoes with chiles (such as Ro-Tel), sauce
Chipotle peppers in adobo sauce: Add to soups. Add to roasts. Puree with mayonnaise for a great salad dressing or veggie dip.
Chocolate chips and other forms of baking chocolate: semisweet, bittersweet, and unsweetened
Cornmeal: use in baking, of course, but also dissolve a little in water and stir into soups and chilis for a little thickening and flavor
Dried beans: Put ’em in soups. Put ’em in stews. Cook ’em in a pot with a ham hock. Make refried beans.
Dried pastas: in every shape and size imaginable
Evaporated milk and sweetened condensed milk: for baking and dessert sauces
Honey: for sweetening yogurt smoothies, adding a hint of sweet to recipes . . . and drizzling on hot biscuits
Jalapeños, pepperoncini, and other peppers: for sandwiches, salads, and snacking
Jarred marinara: in bulk!
Jarred pesto, specialty relishes, chutneys, and so on: Jarred pesto is an easy way to inject big flavor into soups, pasta, quiches, chicken salads, dips, and dressings when you don’t have access to fresh basil.
Jarred salsas: traditional, peach, chipotle
Ketchup, mustards, and barbecue sauce
Masa harina: corn flour, sold in the Hispanic foods aisle. Use in similar ways as cornmeal.
Mayonnaise: real mayo, please!
Oatmeal: for breakfast, for cookies, for adding to meatloaf and meatball mixtures
Oils: olive, vegetable, peanut
Panko breadcrumbs: Top casseroles. Coat mozzarella for frying. Mix them into meatballs and meatloaf. Bread chicken breasts.
Peanut butter: crunchy and creamy, for sandwiches, sauces, and sweets
Potatoes, onions, and garlic: Store ’em in separate baskets so air can circulate.
Quinoa and other grains
Real maple syrup: for topping pancakes and waffles, and sweetening sauces and dressings
Rice: long grain, medium grain, wild, brown, and Arborio for risotto
Roasted red peppers: Place them on paninis, cut them into strips and put them in frittatas, puree them and make a soup or pasta sauce, chop them and make bruschetta.
Seasonings, herbs, and spices: kosher salt, seasoned salt, black pepper, dried thyme, oregano, parsley, turmeric, Worcestershire sauce, Tabasco sauce, and so on
Shortening: for frying and baking
Stocks and broths: chicken, beef, vegetable . . . for soups, brisket, pot roasts, and so on
Various jellies: strawberry, apricot, jalapeño, peach, plum
Vinegars: distilled white, white wine, apple cider, red wine, rice
Beef: wrapped in butcher paper or vacuum sealed
Bread: crusty artisan loaves, plus a couple of back-up loaves of sandwich breads
Chicken breasts, wings, legs, and thighs: either flash frozen and stored in zipper bags or vacuum sealed
“Fresh” vegetables: The freezer is where I stock the veggies that aren’t great in canned form: green beans, peas, spinach, Brussels sprouts, lima beans, carrots, corn. These nonacidic vegetables stay so much more delicious, nutritious, and fresh in the freezer. (Freeze your own veggies out of the garden by blanching, then cooling them in ice water, drying, flash freezing, and adding them to larger zipper bags.)
Frozen dinner rolls: I love the (store-bought!) unrisen, unbaked little round balls of dough. They rise and bake up so beautifully, and you can slather them wit
whole wheat pancakes, good dinner recipes, nutrients, indian naan bread recipe, simple healthy recipes,
re a chip-lover’s healthy alternative.
TAKES 55 mins SERVES 2
• 500g carrots, cut into thick ‘fries’
• 1 tbsp cornflour
• 1 tbsp vegetable oil
• 1 tsp tarragon, finely chopped
1 Heat oven to 200C/180C fan/gas 6. Toss the carrots in the cornflour, oil and a little black pepper. Spread in a single layer on a baking tray lined with parchment, and bake for 40–45 mins, turning halfway. Mix a little salt with the tarragon and toss through the cooked fries.
PER SERVING 164 kcals, fat 6g, sat fat 1g, carbs 25g, sugars 18g, fibre 8g, protein 2g, salt 0.4g
Skinny carrot fries
Courgetti fritters with tomato salsa
Swap chips and dips for these cumin-spiced fritters and zesty tomato salsa.
TAKES 35 mins SERVES 6
FOR THE SALSA
• 300g pack of room-temperature, ripe vine cherry tomatoes, chopped
• 1 small pack of coriander, leaves and stalks chopped, (save stalks for the fritters)
• zest and juice of 1 lime (save zest for the fritters)
• 1 green chilli, finely chopped, deseeded, if you like
• 1 garlic clove, crushed
• 2 tbsp extra virgin olive oil
FOR THE FRITTERS
• 3 courgettes (about 500g), ends trimmed and spiralized into thin noodles
• 3 spring onions, thinly sliced
• 1 tsp ground cumin
• 100g self-raising flour
• 1 large egg, beaten
• 2 tbsp olive oil, for frying
1 Combine all the salsa ingredients together in a bowl and season with salt and pepper then set aside to let the flavour develop.
2 In a separate large bowl, mix together the spiralized courgette, coriander stalks, lime zest, cumin and flour (you may need to cut some of the longer courgetti in half). Stir in the beaten egg and season with salt and black pepper.
3 Working in 2 batches, heat half the oil in a non-stick frying pan over a medium heat. Shape the fritters with your hand then fry for 2–3 mins on each side until golden. Serve warm with the tomato salsa.
PER SERVING 168 kcals, fat 9g, sat fat 1g, carbs 16g, sugars 3g, fibre 3g, protein 5g, salt 0.2g
Courgetti fritters with tomato salsa
Butternut & harissa houmous
Houmous but not as you know it. Roasted squash, garlic and harissa give this dip a colourful twist.
TAKES 55 mins SERVES 6
• ½ butternut squash (about 400g), peeled and cut into chunks
• 3 garlic cloves, unpeeled
• 2 tbsp olive oil
• 3 tbsp tahini paste
• 1 tbsp harissa, plus a little extra for drizzling
• 400g can chickpeas, drained and rinsed
1 Heat oven to 200C/180C fan/gas 6. Put the butternut squash and garlic cloves in a roasting tin, season well and add 100ml water. Cover the tin with foil and bake for 45 mins, until the squash is really tender. Leave to cool.
2 Tip the squash into a food processor with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste.
3 Scrape the houmous into a bowl. Drizzle with extra harissa before serving.
PER SERVING 155 kcals, fat 9g, sat fat 1g, carbs 13g, sugars 3g, fibre 3g, protein 4g, salt 0.4g
Butternut & harissa houmous
Vietnamese prawn spiralized rolls
Spiralized carrot and courgette add colour and crunch to Vietnamese rolls.
TAKES 40 mins SERVES 12
FOR THE DIPPING SAUCE
• juice of ½ lime
• 2 tbsp rice wine vinegar
• 1 tbsp palm sugar
• 3 tbsp fish sauce
• 1 red birds eye chilli, finely chopped (optional)
FOR THE ROLLS
• 6 rice paper wrappers
• ½ small pack mint, leaves picked
• ½ small pack coriander, leaves picked
• 12 large king prawns (about 100g)
• 1 large carrot (about 130g), ends trimmed and spiralized into thin noodles
• 1 courgette, ends trimmed and spiralized into thin noodles
1 Mix all the ingredients for the dipping sauce along with 50ml water in a bowl and set aside to allow the sugar to dissolve and flavour to infuse.
2 To assemble the rolls, fill a wide bowl with warm water and grab a clean damp tea towel to work on. Dip a rice paper wrapper into the water for a few seconds until it softens then carefully place onto the tea towel.
3 Put a few mint and coriander leaves in the centre of the wrapper then top with two prawns and a small handful of the spiralized veg, which may need to be cut up if the spirals are too long.
4 Fold the sides of the wrapper into the centre, over the filling, then fold in the edges, so that the filling is completely encased, then tightly roll. Repeat until all of the wrappers and filling have been used. To serve, slice on a diagonal and eat with the dipping sauce.
PER SERVING 41 kcals, fat 0.3g, sat fat 0.1g, carbs 7g, sugars 2g, fibre 1g, protein 3g, salt 0.9g
Vietnamese prawn spiralized rolls
Roasted squash & red onion with pistachios
Showcase butternut squash with this vibrant vegan side. Works well as part of a mezze.
TAKES 40 mins SERVES 4
• 1 lar
cup diced green bell pepper
garlic cloves, minced
Tbsp. Browned Flour
cup reduced-sodium fat-free chicken broth
cup sliced fresh okra
large plum tomatoes, peeled, seeded, and diced
Slow-Cooker Stone-ground Grits
1. Toss shrimp in Cajun seasoning in a medium bowl.
2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.
SLOW-COOKER STONE-GROUND GRITS Stir together 1 ½ cups uncooked stone-ground yellow grits and 4 ½ cups water in a 3-qt. slow cooker. Let stand 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH 2 1/2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes. Season with table salt and freshly ground black pepper to taste. MAKES 6 servings
Browned Flour (page 25) makes a LOW-FAT GRAVY, while the slow cooker creates the creamiest grits without cheese or butter.
Vegetarian Enchilada Pies
MAKES 4 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 25 MIN., INCLUDING SAUCE
Find dried hibiscus flowers (Flor de Jamaica) at Hispanic markets and amazon.com. You can omit them if desired.
(2-oz.) package dried hibiscus flowers, picked through
cup thinly sliced sweet onion
cups chopped bell pepper
cups chopped zucchini
cup olive oil
(15-oz.) can black beans, drained, rinsed, and mashed
tsp. kosher salt
tsp. dried oregano
tsp. dried thyme
cup vegetable broth
(6-inch) fajita-size corn tortillas*
cups (5 oz.) shredded Monterey Jack cheese
cup crumbled queso fresco (fresh Mexican cheese)
Toppings: sour cream, chopped red onion, fresh cilantro leaves
1. Preheat oven to 350°. Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat. Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump. Drain flowers, and coarsely chop.
2. Sauté flowers, onion, and next 2 ingredients in hot oil in a large skillet over medium heat 10 minutes or until vegetables are tender. Stir in beans and next 4 ingredients, and cook, stirring often, 2 minutes.
3. Pour broth into a shallow dish. Dip 4 tortillas, 1 at a time, in broth, and place 1 inch apart on a foil-lined 15- x 10-inch jelly-roll pan. Divide half of hibiscus mixture among tortillas; top each with about 2 Tbsp. Monterey Jack cheese and 1/4 cup warm Enchilada Sauce. Repeat layers once; top each stack with a tortilla. Spoon 1/4 cup Enchilada Sauce over each stack.
4. Bake at 350° for 20 minutes or until bubbly. Sprinkle with queso fresco and remaining Monterey Jack cheese. Serve with Enchilada Sauce and toppings.
*20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.
MAKES ABOUT 5 CUPS
HANDS-ON 30 MIN.
TOTAL 30 MIN.
cup all-purpose flour
cup chili powder
Tbsp. vegetable oil
cup minced onion
garlic cloves, minced
(8-oz.) cans tomato sauce
tsp. ground cumin
tsp. table salt
tsp. dried oregano
tsp. ground red pepper
Cook first 2 ingredients in hot oil in a large saucepan over medium heat, stirring often, 2 minutes. Stir in onion; cook, stirring often, 3 minutes or until tender. Add garlic; cook, stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.
Dried hibiscus flowers and black beans give these VEGETARIAN enchiladas their meaty texture.
Chicken and Sweet Potato Dumplings
MAKES 8 SERVINGS
HANDS-ON 1 HOUR
TOTAL 5 HOURS, 50 MIN., INCLUDING DUMPLINGS
Start with a whole chicken to create a flavorful, refined broth.
(3 3/4-lb.) whole chicken
celery ribs, chopped
medium onion, quartered
garlic cloves, crushed
fresh thyme sprigs
tsp. kosher salt
tsp. black pepper
medium onion, thinly sliced
celery rib, thinly sliced
Sweet Potato Dumplings
Shaved Parmesan cheese