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Stoner Cooking 3-4-13

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  • robalini
    Please send as far and wide as possible. Thanks, Robert Sterling Editor, The Konformist http://www.konformist.com http://robalini.blogspot.com
    Message 1 of 1 , Mar 4, 2013
      Please send as far and wide as possible.

      Robert Sterling
      Editor, The Konformist

      Steamshovelpress.com is back! New web content! New book product! New conference information! PLUS: a new, daily, twitterish quip: "Parapolitics Offhand!"

      Now available on CD and through US Mail only: Popular Parapolitics, 219 pages, illustrated, of comentary on the nexus of parapolitics and popular culture. $15 post paid from Kenn Thomas, POB 210553, St. Louis, MO 63121.


      Bayou Chicken & Sausage Gumbo
      by Jamie Taerbaum and Dru Melton, Soupbox, Inc., Chicago, Illinois

      Serves 8

      This is our version of a New Orleans tradition—a one-pot dish with chicken and andouille sausage that's kicked up with garlic, cayenne pepper, and finished with a touch of filé powder.

      1 pound bone-in Smart Chicken split breasts
      1 pound bone-in Smart Chicken thighs
      1 pound Smart Chicken andouille sausage, cut into ½-inch coins
      1 large onion, diced
      1 green pepper, diced
      2 ribs celery, diced
      5 cloves garlic, smashed
      1 cup frozen okra, thawed
      64 ounces chicken stock
      1 cup long grain white rice
      1 teaspoon paprika
      1 teaspoon seasoned salt
      ½ teaspoon white pepper
      ½ teaspoon thyme
      ½ teaspoon salt
      ½ teaspoon cayenne pepper, or to taste
      1 teaspoon filé powder*
      ½ cup canola oil
      ½ cup flour

      Combine the paprika, seasoned salt, and white pepper and sprinkle liberally over the chicken breasts and thighs. Warm the oil in a large stockpot over medium-high heat. Brown the chicken in the hot oil, about 4 minutes per side. Remove and set aside. Lower heat to medium-low and add the flour to the pot. Cook the roux, stirring constantly with a wooden spatula to avoid burning, for 15 to 20 minutes until a light caramel color is achieved. Add the onion, green pepper and celery and cook until translucent, about 10 minutes. Add the Smart Chicken sausage, garlic, thyme, and salt and cook for two minutes, stirring constantly. Add the reserved chicken pieces along with the chicken stock and bring the gumbo to a boil. When a boil is reached, turn heat to medium-low and simmer the gumbo for one hour.

      After an hour, remove the chicken and pull the meat from the bones. Add the rice directly to the pot and simmer until the rice is tender, about 20 to 25 minutes. Stir in the pulled chicken, okra, and cayenne pepper to taste and cook for another 15 minutes to allow the flavors to develop. Remove from the heat and stir in the filé powder.

      Serve in deep bowls; garnish with scallions.

      *Filé powder, also called gumbo filé, is a spicy herb derived from sassafras leaves. It can be purchased at most grocery stores, specialty food markets, spice retailers, or online.


      Stuffed Zucchini with Cheeze Sauce

      2 large zucchini, sliced vertically and hollowed (seeds removed)
      5 baby bella mushrooms, diced fine
      1/2 large white onion, diced fine
      1 poblano pepper, seeded and diced fine
      2 clove garlic
      1 tsp of fresh or freeze dried chives
      1/4 cup coarse bread crumbs
      1/4 cup cheeze sauce
      Salt and pepper to taste

      Saute the onions, poblano, mushrooms and garlic in pan using a touch of veggie spray until slightly brown. Add breadcrumbs and chives, mix, add cheeze sauce, mix. Set aside. Add salt and pepper to taste.

      Place the zucchini in a shallow roasting pan, hollowed side up. You can shave off a sliver of the other side so they lay flat in the pan. It's a neat little trick so that they don't roll around too much when baking or on the plate. Stuff the hollow side with the filling and cover with foil. Bake in oven at 400 for about 15 minutes. Uncover and broil for about 5 minutes. Top with a spoonful more of cheeze sauce.


      Apple, Havarti and Turkey Wrap

      2 slices Columbus Reduced Sodium Turkey
      1 slice Columbus Havarti Cheese
      1 - 2 tsp. Columbus Honey Mustard
      1 multi-grain wrap
      1/4 cup Granny Smith apples, very thinly sliced
      1/3 cup arugula or spinach

      Spinach Tzatziki Sauce Ingredients
      1 cup baby spinach leaves, roughly julienned, packed
      8 oz. Greek yogurt
      1 cucumber, seeded/skinned, roughly chopped
      1 - 2 cloves of garlic, minced
      2 tsp. fresh dill, chopped
      Juice from 1 lemon
      Salt and pepper to taste

      For the Apple, Havarti and Turkey Wrap:

      Spread the Honey Mustard over the multi grain wrap. Place the turkey on one end of the wrap and top with the havarti. Layer the apple slices, followed by the arugula/spinach.

      Starting at the end where your ingredients are layered, begin rolling the wrap up carefully and tightly so none of the food items fall out.

      Cut the finished wrap in half with a serrated knife and insert a toothpick to hold together. Serve with Spinach Tzatziki Sauce.

      For the Spinach Tzatziki Sauce:

      Peel and cut cucumber in half, length-wise; scoop out seeds and roughly chop the cucumber. Lay the chopped cucumber over paper towels and pat with another paper towel until completely dry. This helps to keep the sauce from being too runny.

      Place the drained cucumber, minced garlic, chopped dill and the lemon juice into a food processor and puree.

      Fold the cucumber puree into the Greek yogurt and season with salt and pepper to taste. Gently add the julienned spinach, stirring to blend. Serve chilled.

      Makes 1 wrap


      Spicy Roasted Sweet Potatoes

      2 ½ pounds sweet potatoes peeled and cut into chunks
      2 tablespoons extra-virgin olive oil
      2 tablespoons agave nectar (may substitute pure maple syrup)
      1 tablespoon of fresh-squeezed lime juice
      4 cloves garlic (minced)
      1 tablespoon fresh grated ginger
      1 teaspoon cinnamon
      1 teaspoon chili powder
      1 teaspoon nutmeg
      ½ teaspoon allspice
      ½ cup fresh scallions (chopped for garnish)

      1. Preheat oven to 425°F. Spray cooking spray lightly on a large foil-lined baking sheet.

      2. In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add sweet potatoes; toss and coat well.

      3. Place seasoned sweet potatoes onto a baking pan and spread them out into a single layer, so they can roast evenly.

      4. Roast sweet potatoes in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender, and caramelized. Remove from oven and season with a little salt and pepper to taste, if desired. Then place in serving dish, garnish with fresh scallions.


      Reuben Cheese Dip

      12 servings (1/4 cup each)
      Cook Time: 2 hours
      Prep Time: 10 mins.

      4 oz Cello Cracker Cut French Swiss (1/2 row, 16 slices)
      4 oz Cello Cracker Cut Creamy Havarti (1/2 row, 16 slices)
      4 oz Cello Cracker Cut Dutch Gouda (1/2 row, 16 slices)
      1/2 C. mayonnaise
      2 Tbsp. sweet pickle relish
      2 Tbsp. ketchup
      1/2 C. sauerkraut, rinsed, drained, chopped
      8 oz deli corned beef, chopped
      Rye or pumpernickel cocktail bread

      Spray insert of 1 to 1 /2-quart slow cooker with cooking spray.

      Cut rows of Cello Cracker Cut French Swiss, Creamy Havarti and Dutch Gouda in half lengthwise. Break apart into chunks and place in slow cooker.

      Add all remaining ingredients except bread. Mix well.

      Cover; cook on Low heat setting 2 to 2 1/2 hours or until cheese is completely melted, stirring once or twice. Keep warm over Low heat up to 30 minutes.

      Serve with bread slices.


      Chorizo and Shrimp Quesadillas with Smoky Guacamole
      Recipe courtesy Rachael Ray
      Show: 30 Minute Meals

      Total Time:
      25 min
      10 min
      15 min
      4 servings

      2 ripe Haas avocados
      1 lime, juiced
      A couple pinches salt
      1/4 cup sour cream, 3 rounded tablespoonfuls
      2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section
      1/2 pound chorizo sausage, sliced thin on an angle
      1 tablespoon extra virgin olive oil, plus some for drizzling
      1 clove garlic, cracked away from skin and crushed
      12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter
      Salt and freshly ground black pepper
      4 (12- inch) flour tortillas
      1/2 pound, 2 cups, shredded pepper Jack cheese

      Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.

      Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.

      Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.


      cauliflower soup with farro

      4 to 6 servings

      This earthy soup of cauliflower and farro packs a nutritional punch as well. Though often discarded, cauliflower leaves are edible and add color and flavor to the bowl, so include them, too.

      4 tablespoons extra-virgin olive oil
      1 small red onion, finely chopped
      1 garlic clove, gently smashed and peeled
      1 cup farro
      1 (2- to 2 1/2-pound) head cauliflower with leaves, florets cut into 3/4-inch pieces (about 5 cups); stems cut crosswise into 1/2-inch pieces; leaves coarsely chopped
      3 cups beef broth
      3 cups water
      Fine sea salt
      Freshly ground pepper

      In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion and garlic, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 10 minutes.

      Add farro, increase heat to medium-high and cook, stirring frequently, until farro is lightly toasted, about 5 minutes. Add cauliflower florets, stems and leaves, broth and water. Bring to a gentle simmer; cook until farro is tender, 25 to 30 minutes. Stir in 3/4 teaspoon salt. Season with pepper and adjust salt to taste.


      Rustic Ratatouille

      Serves 6

      4 small zucchini (about 1 lb), cut into 1-inch pieces
      1 medium eggplant (about 1 lb), cut into 1-inch pieces
      3 medium red bell peppers, cut into 1-inch pieces
      3 medium onions, sliced
      1 tablespoon chopped fresh thyme
      1 tablespoon chopped fresh rosemary
      1 teaspoon salt, divided
      1/2 teaspoon freshly ground black pepper
      1 tablespoon olive oil
      Vegetable oil cooking spray
      2 cans (14 oz each) chickpeas, rinsed and drained
      8 plum tomatoes (about 1 lb), seeded and cut into 1-inch pieces
      1 tablespoon chopped garlic
      1 tablespoon tomato paste
      2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
      3 tablespoons chopped fresh basil

      Heat oven to 450°. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 tsp salt, black pepper, 2 tbsp water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 tsp salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.


      Shaved Leg Of Lamb With Fresh Cherries, Pancetta And "Sugo Naturale"

      Serves: 8

      Lamb Leg

      5 lb. Lamb Leg (skinned or boneless)
      1/2 lb. Carrot
      1/2 lb. Onion
      1/2 lb. Celery Root
      2 Heads of garlic
      4 Sprigs of rosemary (minced)
      3 Tbsp of dijon mustard
      1/2 cup of grapeseed oil

      Lamb "Sugo Naturale"
      Lamb Drippings from roast (approx. 1/2 cup)
      1 cup red wine
      1/2 cup sugar
      Strained fat from rendered pancetta (approx. 1/2 cup)
      2 Tablespoons raspberry vinegar

      Garnish for Lamb
      3/4 lb. Pancetta (Italian bacon)
      3/4 lb. Cherries (Pitted)
      1/4 lb. Chives (minced)
      1/4 lb. Parsley (minced)


      Leg of Lamb

      Tie lamb leg tightly with butcher twine

      Peel and cut vegetables into one-inch pieces

      Half the garlic cloves

      Lay lamb leg on top of vegetables and garlic in a small roasting pan and roast at 200 degrees Fahrenheit for 6 hours or until interior temperature reaches 150 degrees Fahrenheit.

      Remove lamb from pan and let cool in refrigerator

      Reserve drippings from lamb for sauce (approximately 1/2 cup)

      Once lamb is cool slice as thin as possible (approximately 1/16 inch)

      Toss sliced lamb with dijon mustard, minced rosemary and grapeseed oil
      Salt+pepper to taste

      *When ready to serve, place lamb in a pan and "flash" warm in oven

      Garnish for Lamb

      Cut pancetta into 1/4 inch squares

      Slowly cook pancetta in a sauté pan on low heat until crispy

      Strain through strainer and save the fat (approximately 1/2 cup)

      Toss the cherries with the warm pancetta and spoon over the sliced lamb

      Sprinkle the chives and parsley over cherries, pancetta and sliced lamb to garnish

      Lamb "Sugo Naturale"

      Take the roasting pan with the lamb drippings and vegetables and strain through a fine strainer. Discard vegetables.

      Return drippings to roasting pan and turn heat to medium on stovetop

      Add sugar, red wine and raspberry vinegar

      Reduce half way and strain again into a small saucepan

      Top with pancetta fat and serve over warm lamb


      Perfect Sesame Chicken Recipe

      2 tablespoons all-purpose flour
      2 tablespoons cornstarch
      1/4 teaspoon baking soda
      1/4 teaspoon baking powder
      2 tablespoons low-sodium soy sauce
      1 tablespoon dry sherry
      2 tablespoons water
      1 teaspoon vegetable oil
      1 dash sesame oil
      1 pound skinless, boneless chicken breast meat – cubed

      1 cup chicken broth
      1 cup white sugar
      2 tablespoons distilled white vinegar
      2 tablespoons dark soy sauce
      2 tablespoons sesame oil
      1 teaspoon chile paste
      1 clove garlic, minced
      1/4 cup cornstarch
      1/2 cup water

      1 quart olive oil for frying
      2 tablespoons toasted sesame seeds

      Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

      Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

      Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

      Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.


      Avocado Cream Pasta Sauce Recipe
      Vegetarian pasta sauce recipes need more avocados

      A vegetarian pasta sauce recipe with no tomatoes? It must be avocado season.


      1/2 box whole wheat thin spaghetti or pasta of choice
      1/2 lemon
      1 avocado, halved and pitted
      2 tablespoons olive oil
      1/2 clove garlic
      1 bunch parsley
      Salt and pepper

      Bring salted water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes.
      Meanwhile, make the sauce by placing the garlic, lemon juice and olive oil into a food processor. Process until smooth.
      Now add in the pitted avocado, herbs and salt. Process until smooth and creamy.
      When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl.
      Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately.

      *Dish does not reheat well due to the avocado in the sauce.

      Prep Time:
      15 minutes
      Cooking Time:
      10 minutes


      Bacon, Brussel Sprouts and Collard Greens

      Total Time: 1 hour, 25 minutes
      Yield: 4-6 bowls

      1 lb bacon slab, diced and cooked
      2 lbs Brussels sprouts
      4 cups chopped collard greens
      6 cups of water

      Place all the ingredients into a large pot with the lid on and set to simmer.

      Stir every 20 minutes for 80 minutes.

      Take the vegetables and bacon out, but keep the water.

      You can serve just the vegetables and bacon, or you can serve as a stew/soup by adding the water it was cooked in back in.

      Note: don't store the vegetables and bacon with the water!


      Chili Mac

      What could be better than combining two favorites, chili and mac 'n' cheese? This skillet dish is ready in just 45 minutes and it's sure to please!

      Prep 15 min.

      Total 45 min.

      Serves 4

      Servings: about 1 3/4 cups each

      Cook: 30 min.

      1 pound ground beef
      1 cup Pace® Picante Sauce
      1 tablespoon chili powder
      1 can (14.5 ounces) whole peeled tomatoes, drained and cut up
      1 cup frozen whole kernel corn
      1 1/2 cups elbow macaroni, cooked and drained (about 3 cups)
      1/2 cup shredded Cheddar cheese
      Sliced avocado and sour cream

      1 Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

      2 Stir the picante sauce, chili powder, tomatoes and corn in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes.

      3 Stir in the elbows. Top with the cheese. Cover and cook until the cheese is melted. Top with the avocado and sour cream.


      Feta Sage Muffins

      1 1/4 cup whole wheat pastry flour
      1/2 cup finely ground yellow cornmeal
      2 tablespoon coconut palm sugar or other granulated sugar of choice
      1 teaspoon baking powder
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      1 cup canned (drained and rinsed) or cooked dried chickpeas
      3/4 cup low-fat milk
      3/4 cup low-fat plain yogurt
      1/3 cup plus 2 tablespoons of California Olive Ranch extra virgin olive oil
      1/3 cup chopped fresh sage
      2 garlic cloves, minced
      1 cup diced feta cheese

      Step 1: Preheat oven to 350 degrees F. In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a blender or food processor, whirl together chickpeas, milk, yogurt, oil, sage and garlic until smooth.

      Step 2: Pour chickpea mixture into dry ingredients and mix gently. Fold in feta. Divide mixture among 12 standard sized greased or paper lined muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool several minutes before unfolding. Best served warmed.

      Recipe courtesy of Matthew Kadey, Muffin Tin Mania


      Extreme Banana Nut Bread
      Robin DuPree

      Serves: 20
      Prep Time: 20 Min
      Cook Time: 1 Hr 10 Min

      1 2/3 c all purpose flour
      3/4 tsp salt
      1 3/4 tsp baking soda
      3/4 c and 4 teaspoons of butter
      1 2/3 c white sugar
      1 2/3 c mashed overripe bananas
      3 eggs beaten
      3/4 c and 4 teaspoons chopped walnuts

      Robin's Notes:

      I was given this recipe in Culinary School by one of my Professors, and I can't get enough.... This is my mom's dense, excellent and definitely unhealthy banana nut bread recipe. This is great at parties, but hazardous at home. Use any type of fat in place of the butter, such as shortening or oil. It works with brown or white sugar. I followed the recipe to the exact measurements, and I will have to admit that I almost ate the whole loaf at one sitting. HAZARDOUS!

      Comments from the Test Kitchen:

      This made the Test Kitchen smell amazing! The dense, nutty bread is oh-so-moist and will win over even the non-banana lovers in your life.

      1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

      2 SIft the flour, salt, and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Mix in the bananas, eggs, and walnuts until well blended.

      3 Pour the wet ingredients into the dry mixture, and stir until blended. Divide the batter evenly between the two loafs.

      4 Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely.

      5 Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for two hours or more before serving.

      TIP: Do not taste or cut the loaves in advance.


      Deep-Fried Coke Recipe
      Nuggets of fried Coke batter for dessert!

      Deep-fried coke, for your next recipe-slash-party trick!

      The nice folks from Portlandia pickle it, and the nice folks from Food Republic deep-fry it. Realistically there's nothing we won't batter and fry, so when we heard that the mythical deep-fried Coke recipe had been published by cookbook author/photographer team Denise Gee and Robert Peacock, we jumped right on it. Ready to pop until you can't stop?

      Since Abel's recipe is a secret, this comes pretty dadgum close to what he invented in 2006 — a concoction of fried Coca-Cola batter that sold 10,000 cups in just two weeks.

      Reprinted with permission from Sweet on Texas.


      3 eggs
      2 cups Coca-Cola
      1/4 cup granulated sugar
      3 to 4 cups all-purpose flour
      2 teaspoons baking powder
      1/2 teaspoon salt
      vegetable oil for deep frying
      powdered sugar
      Pure cola syrup
      Garnish (optional)
      whipped cream
      maraschino cherries

      In a large bowl, beat the eggs, then add the Coca-Cola and granulated sugar.
      Sift 2 cups of the flour, the baking powder, and salt and add to the Coca-Cola mixture. Mix while adding more flour, until the batter is smooth and not too thick.
      Heat the oil to 375°F in a deep fryer.
      Drop 1 1/2-inch dough balls into the fryer and cook for 2 to 3 minutes, until golden. Remove them with a slotted spoon to paper towels to drain.
      Sprinkle the fried Coke balls with powdered sugar while they are still hot, and douse with cola syrup.
      Garnish with whipped cream and maraschino cherries, if desired, and serve.
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