Archive for the ‘Daily Recipes’ Category
Last night we were lucky enough to play host to a crowd of intelligent, motivated, and committed environmentalists with one thing in common: a dedication to the human consumption of bugs. Recently we published a blog post explaining why we are jumping into the world of entomophagy (pun intended). Last night’s inspired and informed guests, curious (and pleasantly surprised!) first-time bug-eaters, and general spirit of collaboration and optimism, affirmed our commitment to this growing movement.
In the buzz of last night’s event preparation, Harman from World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.
Well, here’s the recipe, by popular demand!
- 1/4 cup apple cider vinegar
- 1/4 cup tamari
- 2 tsp ground giner
- 1 tsp garlic powder
- 1/4 tsp coriander
- 1/2 tsp dried cilantro
- 1/2 tsp ground black pepper
- 1 tsp chili flakes
- 2 tsp turbinado sugar
- 1/2 cup sesame oil
- Combine all the ingredients except the oil
- Drizzle the sesame oil into the mixture while whisking to emulsify.
- Enjoy! On crickets, a salad, chicken, or stir-fry!
We’re advocates of eating seasonally, but when this warm weather lingers as it has recently, it’s easy to forget just what season we’re in! Despite Mother Nature’s recent mixed signals, the veggies and fruits available to us right now are still in the ‘cold weather’ category. These include stored “seasonal” crops – grown within the season and stored for another few months thereafter like apples and sweet potatoes, which will only be available for a bit longer before we’ll have to wait for next fall’s crop - and the cold weather root vegetables like carrots that can endure multiple plantings through the colder months.
It’s nice to get a taste of spring with temps in the mid 70s in January, but it’ll be another few weeks (or even months) before the warm-weather crops catch up. In the meantime, it’s another delicious twist on the winter veggie soup!
Adapted from My Bakers Dozen:
- 3 Tbsp. olive oil
- 1 small yellow onion, sliced
- 1 clove garlic, minced
- 1/2 tsp of ginger powder
- 3 small apples, peeled and sliced
- 3 cups sliced, peeled carrots (about 1 1/2 pounds)
- 1 medium sweet potato, peeled and sliced
- 4 cups vegetable broth
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- salt and pepper to taste
Heat olive oil in a large pot over medium heat. Add onion, dash of salt, and cook until softened and translucent, about minutes. Add ginger powder and garlic and cook for one minute, until fragrant. Add apples, sweet potato and carrots and cook for 3 minutes more.
Turn flame to medium-high and add in broth. Bring to a boil. Reduce flame to low and simmer, uncovered, until apples, sweet potato, and carrots are softened, about 30 minutes. Remove from heat and let rest for 10 minutes.
Blend the soup in batches in a blender (or with an immersion blender if you have one). Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.
Once all the soup is blended, return to the pot. You can add more vegetable broth if you prefer a thinner consistency. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste.
Serve with a dollop of sour cream and another dash of nutmeg to taste for a creamy, sweet & spicy treat.
Weekends are for sleeping in, making breakfast and taking your time. There is something magical about slowing down and enjoying breakfast instead of the usual run out the door while cramming an english muffin in your face.
We couldn’t help but click on the link for a dutch baby recipe. If you are unfamiliar with dutch babies, imagine a giant pancake with a fluffy, souffle like texture. Imagine it the size of a cast iron skillet, topped with stewed apples and real maple syrup. Are you hungry yet? Us too.
Apple Dutch Babies
- 3 Tbsp unsalted butter, room temperature
- 4 large eggs
- 1 cup whole milk
- 1 cup flour
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 honeycrisp apple
- 2 Tbsp butter
- 1 tsp cinnamon
- 1/4 cup sugar
- Juice of 1 lemon
- 1 cup heavy cream
Preheat oven to 425 degrees F. In a medium cast-iron pan or pyrex dish, melt butter while the oven preheats. Remove when bubbling. Set aside. Whisk together eggs, milk, flour, salt and vanilla until foamy. Pour batter into warm hot skillet/dish with melted butter, bake until the pancake puffs and lightly browns along the edges (18 to 22 minutes).
While the dutch baby bakes, prepare the fruit topping. Cut the apples into thin slices. Melt the butter in a saute pan. Stir in sugar until it just begins to dissolve. Add apples, cinnamon and lemon juice. Stir together over medium head until just softened (8-10 minutes). Remove from heat.
Whip cream in a stand mixer. Spoon onto the Dutch baby, ladle, then top with apples. Enjoy hot.
Soup weather has arrived! True, the forecast has it back to 81 by the end of the week, but right now we are enjoying (well, some of us) this cold, crisp winter-like day. Not only does it feel like winter, we have a lot of local veggies that taste like winter. Chard, kale, spinach, butternut squash, pumpkins and sweet potatoes (just to name a few.)
We whipped up a curried pumpkin and butternut squash soup with coconut cream, and we think y’all will like what you taste. Stop by the store and get yourself a bowl. Or, if you’re feeling adventurous, pick up the ingredients and make some for yourself at home!
Curried Pumpkin & Butternut Squash Soup with Coconut Cream
From: in.gredients (team member Quinn, to be exact)
- 1 can of organic pumpkin
- 1 medium/large butternut squash
- 3 cloves garlic
- 1 medium onion
- 2 Tbsp vegetable broth powder or onion soup mix
- 3 cups water
- 2 Tbsp coconut oil
- 1 tsp sea salt (more or less to taste)
- 1/4 tsp pepper
- 1 Tbsp curry powder (more or less to taste)
- Coconut milk and pumpkin seeds to garnish (optional)
Halve, peel and de-seed pumpkin and butternut squash. Cut into 1″ cubes and set aside. Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic. Cook until onions are softened, being careful not to burn the garlic.
Add curry (start with 1/2 Tbsp and add more as it cooks.) Cook for an additional minute. Add pumpkin, squash, vegetable powder, 6 cups hot water, salt & pepper. Bring to a boil. Reduce heat and simmer over medium/low heat until squash is easily pierced with a fork.
Use the immersion blender to puree. Adjust salt and curry after blending. Serve hot with a swirl of coconut milk and a sprinkling of pumpkin seeds.
Everybody loves a freshly baked scone. And if you’re one of the many who can’t have gluten, perhaps you’ve glumly waved goodbye to homemade scones on your path to gluten-free. Luckily, Bona Dea is here for us. This Austin based women owned gluten-free flour company is committed to using the highest quality gluten-free whole grains and superior production techniques. They are on a mission to maximize the food options available with gluten intolerances when baking at home.
We want everyone to enjoy these, so we’ve put the ingredients on sale: Bona Dea All Purpose Flour, Pie Pumpkins, Pumpkin Spice and Canned Pumpkin.
Now back to scones.
It’s ALMOST felt like fall these last few days (mid 70s counts at chilly to Texans, right?) and we have some beautiful local pie pumpkins. With Thanksgiving right around the corner, we look for any excuse to use pumpkin in any form. Soups, breads, curry, etc. You name it, we want to put pumpkin in it. If you don’t have the time to roast and make your own pumpkin pie puree, we also have organic canned pumpkin which is a great stand in if you are short on time.
Whip up a batch of these, make a cup of earl grey tea and watch the clouds roll in. Happy eating!
Gluten Free Pumpkin Scones
From: The Baking Beauties
- 1 3/4 cups Bona Dea Gluten-Free All Purpose Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 6 tablespoons unsalted cold butter, cut into chunks
- 1/2 cup pumpkin puree
- 2 Tbsp milk or cream
- 1 large egg
- Egg white or milk to brush the tops of the scones (optional)
- 1 Tbsp coarse sugar to sprinkle on top (optional)
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with GF flour. Set aside. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking. Brush the tops of the scones with milk or egg white, and sprinkle with sugar. Bake for 14-16 minutes, or until golden brown.
Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Enjoy!