April 17, 2011

Recipes from LACE class

We had another successful cooking adventure in the LACE community kitchen this past Saturday. Here are the recipes for you to try. Enjoy!

Golden Rice and Carrot Casserole

Rinse ½ cup short grain brown rice.

Place in a bowl, fill with enough water to cover, and soak for 2 hours or so.

Drain and rinse rice.

Pour into a cooking pot with 1 ½ cups water.

Bring to a boil; then reduce to simmer.

Add ½ teaspoon turmeric.

Simmer, with pot lid slightly ajar on low heat for 45 minutes.

Meanwhile, chop 1 large yellow onion into crescents.

Heat olive oil in a skillet and add onions.

Turn down the heat to medium low.

Add 1 teaspoon each: salt, cumin, coriander, paprika, cinnamon

Cover and simmer for 5 minutes.

Add a splash of white wine OR lemon juice. Allow to simmer for 10 more minutes.

Take 5 medium carrots, wash them, and cut them lengthwise into quarters.

Add to skillet with 1/3 cup water and bring to a boil.

Reduce heat to medium and simmer, covered, until carrots are tender (about 15 minutes).

Add more water if necessary.

Preheat oven to 375 degrees.

Oil a 9x13 rectangular glass baking dish.

Fill with alternating layers of the cooked rice and the carrot/onion sauté. Finish with a layer of carrots.

In a small glass measuring cup, whisk together:

¼ cup water

2 Tablespoons tahini (roasted sesame seed butter)

1 Tablespoon lemon juice concentrate

¼ cup dry-toasted walnut pieces

Pour this mixture over the rice and carrots.

Bake at 375 degrees for 20 minutes.

If you would like a crusty topping for your casserole, purée 1 cup of carrot/onion sauté in the blender, add an additional ¼ cup toasted walnut pieces, and spread over the top before baking.

Serve with the protein of your choice and fresh salad greens in the warmer or steamed kale in the colder months.

Pinto Beans with Spinach and Leeks

To soak dry beans, place ½ cup dry pinto beans in a large bowl and cover with 1 inch water.

Soak for 8 hours or overnight.

Pour beans through strainer and allow them to drain.

Rinse with water until liquid runs clear through strainer.

Pour into a stock pot with 3 cups water.

Cover pot and turn heat on high.

Bring to a boil, watching carefully to make sure that beans do not boil over. Once the pot has come to a boil, remove lid and reduce to medium heat.

Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender.

Strain and rinse once more.

If using canned beans, choose ones with no salt added (Eden Organics). Rinse before using.

As beans are cooking, take two leeks, cut lengthwise and rinse well.

Place 2 Tablespoons olive oil in a skillet and sauté the leeks for 5 minutes.

Add salt and freshly ground black pepper.

Meanwhile, wash and chop 1 large bunch spinach.

Add to the leeks and sauté for 5 more minutes, until spinach is well wilted.

Add cooked beans to skillet, mix together, serve and enjoy!

For protein, you can add toasted walnuts, baked tempeh or sautéed chicken sausage to the dish.

Almond Ginger Cookies

Preheat oven to 350 degrees.

In spice grinder, grind to make freshly milled flour:

½ cup almonds

1 cup rolled oats – look for local oats in the bulk section

Pour flours into bowl, add and mix well:

1 cup rice flour or barley flour

1 Tablespoon each: cinnamon, allspice & ginger root powder

Pinch salt

Make a well in the center of the flours and spices and add:

1 egg OR 1 Tablespoon ground flax seed

1 Tablespoon vanilla extract AND 1 teaspoon almond extract

¼ cup olive oil

1/3 cup rice syrup OR ¼ cup maple syrup

Mix wet and dry ingredients together.

Oil a cookie sheet and drop dough onto it in spoonfuls.

Slide cookie sheet into oven and bake for 10 minutes. Remove, flatten each cookie gently with the back of a fork, and bake for 10 more minutes.

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