Chicken Skewers, Root Vegetable Slaw, Thai Sunbutter Sauce

Transcription

1 Chicken Skewers, Root Vegetable Slaw, Thai Sunbutter Sauce Saturday, March 12, 2016 Yields 10 skewers Prep Time: 2 hours Cook Time: 10 Minutes Oven Temperature: 350F I experimented with cutting chicken breasts in different ways to find the best yield, visual appearance, and uses out of one cut. Cubes can be used for skewers, soups and stews, sauce dishes and salads /2 pounds skinless, boneless chicken breasts, trimmed and cut into 1 ounce cubes - 2 tablespoons herb or garlic oil - 1/4 teaspoon kosher salt - 10 (6-inch) wood skewers, soaked in water overnight - 1 recipe Root Vegetable Slaw and Pineapples - 1 recipe Sunbutter Sauce 1. Preheat oven to 350 degrees F. 2. Mix chicken cubes, oil, and salt in a mixing bowl. Cover and place in refrigerator for 2 hours or overnight. 3. Place three chicken cubes on each skewer. 4. Preheat a non-stick grill pan or griddle over medium heat. Brown chicken on each side for 1-2 minutes. Place skewered chicken on a parchment lined sheet pan. Bake in oven for 5 minutes. 5. While chicken is cooking, divide pineapple slaw on 10 small plates or bowls. Top with 1 chicken skewer and drizzle with sauce. Serve immediately. 1

2 Root Vegetable Slaw with Pineapples Saturday, March 12, 2016 Yields: 8 servings If you have never tasted raw root vegetables, you are in for a surprise. These raw vegetables add a distinctive taste to any dish and are surprisingly light and refreshing. The slaw is a perfect accompaniment to grilled meats and as a sandwich topping. - 1 each (4 ounces) peeled and julienne cut daikon radish - 2 each (4 ounces) peeled and julienne cut carrots - 2 each (4 ounces) peeled and julienne cut parsnips - 1 each (2 ounces) peeled and julienne cut red or golden beet - 1/2 cup (4 ounces) peeled, cored, and small dice fresh pineapple - 1/4 cup chopped fresh chives - 1 cup slaw dressing - 1/2 teaspoon kosher salt 1. Prepare the daikon, carrots, parsnips, and pineapple as directed. Combine ingredients in a mixing bowl with chives, dressing and salt. Toss to combine. Cover and place in refrigerator for 1 hour. 2. If using red beets, prepare as directed and place in a bowl of ice water to bleed out the color. This will help keep the slaw from turning red. 3. Add beets just before serving. 2

3 Slaw Dressing Saturday, March 12, 2016 Yield: 1-1/2 quarts - 1 cup filtered water - 1 cup granulated sugar - 1 cup rice vinegar - 1 cup lemon juice - 1 inch (2 ounces) peeled, minced fresh ginger - 4 tablespoons minced garlic - 1 tablespoon minced jalapeno pepper - 1 1/2 cups canola oil - 2 teaspoons kosher salt 1. Combine water, sugar, vinegar, lemon juice, ginger, garlic, and pepper in blender. Blend until smooth. 2. While the blender is running, remove top and slowly add oil in a steady stream. Season with salt. 3. Pour dressing into a container and store in refrigerator for 7 days. Note: This dressing can be used as a marinade for vegetables and meats. To make a non-dairy creamy salad dressing, combine 1 cup soy sour cream and 1/2 cup slaw dressing. 3

4 Thai Sunbutter Sauce Saturday, March 12, 2016 Yield: 2 cups Prep Time: 10 minutes This sauce ROCKS! It is so rich with a spicy finish, you will not want to make another peanut sauce again. Sunbutter makes a creamy and chunky version. - 1 cup Chunky Sunbutter Spread (Sunflower Seed) - 1 teaspoon ground ginger - 1/2 teaspoon Kosher salt - 1 teaspoon crushed red pepper flakes - 4 teaspoons rice wine vinegar - 3/4 cup rice milk - toasted sunflower seeds, optional - crushed red pepper flakes, optional 1. Combine Sunbutter, ginger, salt, pepper flakes and vinegar in a mixing bowl. Mix with a stiff wire whisk until smooth. 2. Add1/4 cup milk and slowly combine. Add remaining milk and mix until smooth and creamy. 3. Garnish with toasted sunflower seeds and red pepper flakes. 4

5 Chocolate Fudge Cake Thursday, March 17, 2016 Yields: 1 (9-inch) cake or 12 standard muffins Gluten and Dairy Free Oven Temperature: 375*F Time: minutes - 1-1/2 cups King Arthur gluten free all purpose baking mix - 1/2 cup plus 2 tablespoons cocoa powder - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1-1/3 cups granulated sugar - 1 teaspoon kosher salt - 1 large egg, whisked - 1/3 cup canola oil - 1 teaspoon vanilla paste or vanilla extract - 2/3 s cup tofu sour cream (see attached recipe) - 5 ounces cold coffee 1. Preheat the oven to 375 degrees F. 2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt. Whisk to combine. 3. In another bowl, whisk the egg. Add the oil, vanilla paste, tofu sour cream, and coffee. Whisk to combine. 4. Combine dry with wet ingredients, whisking to combine. 5. Divide the batter between 12 standard muffin cavities. To ensure consistent cake size, portion batter using a #16 portion scoop.

6 6. Bake for minutes, until done. Thursday, March 17, When cool enough to handle, gently invert cakes on a sheet pan lined with parchment. Tofu Sour Cream Yields: approximately 1-1/2 cups 12 ounces silken tofu, drained 3 tablespoons olive oil 2 tablespoons rice vinegar 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1 tablespoon nutritional yeast 1. Combine tofu, olive oil, rice vinegar, lemon juice, salt and nutritional yeast in a food processor or blender and puree until smooth. 2. Use immediately or refrigerate for up to 3 days. Ganache Yields: approximately 1-1/2 cups 10 ounces good quality dairy-free chocolate, coarsely chopped 1/2 cup non-dairy milk 1. Place the chocolate in a stainless steel bowl.

7 Thursday, March 17, Heat the non-dairy milk just to a simmer. Pour the hot milk over the chocolate. Let stand for 2 minutes. Whisk until smooth and glossy. 3. You can pour warm ganache over the cakes and serve immediately, or let the ganache cool in the refrigerator. When ready to serve, place a scoop of chilled ganache on the cake and garnish with fresh raspberries, raspberry puree, and a chocolate stick.

8 Monday, February 22, 2016 Grapes, Water Chestnuts, White Bean Dip in Endive Cups Yields approximately 50 appetizers Prep time: 30 minutes - 1 recipe roasted garlic white bean dip - 1 cup small dice celery - 1 cup small dice water chestnuts - 1 tablespoon chopped fresh tarragon - 1 teaspoon kosher salt - 1/8 teaspoon white pepper - 50 each endive leaves, washed and trimmed - 1 cup (6 ounces) or 75 seedless red grapes, cut in 1/2 1. Combine the white bean dip, celery, water chestnuts, tarragon, salt and pepper in a mixing bowl; mix thoroughly. 2. Spoon 2 tablespoons into each endive leaf. Top with 3 grape halves. Note: Trim bottom of each endive leaf to form a flat spot so it sits flat on a platter. 1

9 Roasted Garlic White Bean Dip Monday, February 22, 2016 Yields 2 1/4 cups Prep Time: 50 minutes Oven temperature: 350*F - 2 (15 ounce) cans great white northern beans, drained and rinsed - 6 each (1 bulb) roasted garlic cloves - 4 tablespoons fresh lemon juice - 2 tablespoons fresh Italian parsley, stems removed - 1 teaspoon kosher salt - 1/8 teaspoon white pepper - 1/2 cup extra virgin olive oil 1. To roast the garlic, trim off top of garlic bulb, brush with olive oil, sprinkle with kosher salt and wrap in two layers of aluminum foil. 2. Bake garlic in preheated over for minutes, or until garlic is soft. set garlic aside, still in foil to cool. 3. If using dried beans, soak overnight, rinse and sort before cooking. Cook until tender, let cool and weigh out 17 ounces of beans to make this recipe. 4. Once garlic is cool enough to handle, squeeze or scoop roasted garlic from skin. 5. In a food processor, combine beans, garlic, lemon juice, parsley, salt and pepper and oil. Process until smooth. If dip is too thick, adjust with olive oil and process for 30 seconds. 6. Transfer into a container and refrigerate up to 5 days. Note: This dip is a great substitute for recipes that call for mayonnaise. We have used it as a sandwich spread and filling for omelets. 2

10 Tuesday, February 23, 2016 Sweet Potato Blini, Middle-Eastern Spiced Beef, Balsamic Fruit Chutney Yields 50 appetizer portions - 3 recipes Sweet Potato Blini - 2 recipes Middle-Eastern Spiced Shredded Pork or Beef recipe - 1 recipe Balsamic Fruit Chutney : - Top blinis with 1/2 ounce meat and 1 1/2 teaspoon chutney Sweet Potato Pancakes (Blinis) Yields 18, #40 scoop cakes Prep Time: 50 minutes Cook Time: 10 minutes - 1 cup gluten-free flour blend - recipe below - 1 teaspoons granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1 teaspoon kosher salt - 1 egg - 1/2 cup unsweetened soy or rice milk - 1/2 cup roasted, mashed sweet potato 1

11 Tuesday, February 23, Preheat a non-stick skillet or pan over medium-low heat. 2. Sift the flour blend, sugar, baking powder, soda and salt into a mixing bowl. 3. Combine the egg, milk and sweet potato in a mixing bowl: whisk to combine. 4. Add wet ingredients to dry ingredients; whisk to combine. 5. Lightly spray the cooking surface. 6. Using a #40 scoop, portion batter into pan. 7. Cook for 2 minutes per side. Cook cakes in batches and place finished cakes on a sheet pan lined with parchment paper. 8. Preheat oven to 350*F. Place cakes in oven and reheat for 2 minutes before topping with shredded meat and chutney. Gluten-Free Flour Blend Yields 4 cups grams (1 1/2 cups) sorghum flour grams (1 1/2 cups) potato starch grams (1 cup) tapioca flour Notes: Bob s Red Mill flours are recommended 2

12 Middle-Eastern Spiced Shredded Pork or Beef Tuesday, February 23, 2016 Yields 1 1/2 pounds Prep Time: 10 minutes Cook Time: 3 hours Oven temperature: 350*F, low fan - 2.5# pork butt or shoulder or beef bottom round or shoulder - 2 tablespoons spice blend, recipe follows - 2 tablespoons grape seed oil - 1 quart pork, beef or mushroom stock 1. In a large mixing bowl or pan, combine the spice blend and oil to make a smooth paste. 2. Add meat and thoroughly rub meat with mixture. 3. Heat a roasting pan over medium high heat. Add meat and brown on all sides. 4. Deglaze pan with stock. Cover pan with parchment paper and foil and lid if one is available for pan. 5. Place in oven for 1 1/2 hours. Check to see how much liquid is remaining and add more if necessary. Return to oven and check meat every 1/2 hour to ensure the liquid does not evaporate. 6. After 3 hours the meat should be fork tender and there should be approximately 1 cup of liquid left in pan. Allow meat to cool slightly before shredding, but making sure to shred the meat before it cools completely. Once the meat is shredded, mix it with remaining liquid in pan. Keep warm until needed or cool according to food safety guidelines. 3

13 Middle-Eastern Spice Blend Tuesday, February 23, 2016 Yields 5 2/3 tablespoon - 1 tablespoon smoked paprika - 1 tablespoon ground coriander - 1 tablespoon garam masala - 1 tablespoon toasted ground cumin - 2 teaspoons granulated garlic - 2 teaspoons granulated onion - 1 teaspoon kosher salt 1. Combine ingredients together in a small bowl. Store in an airtight container for up to 3 months. Balsamic Fruit Chutney Yields 1 quart Prep Time: 35 minutes Cook Time: minutes - 2 tablespoons grape seed oil - 4 ounces diced sweet onion - 2 teaspoons minced garlic - 1 cup white or red balsamic vinegar - 1 cup apple cider vinegar - 2 cups white granulated sugar 4

14 Tuesday, February 23, cups (3 each) Granny Smith apples, peeled, cored, small dice - 1 cup golden raisins - 1 each ripe banana, peeled and small dice - 3 each kiwi, peeled and small dice - 3 each strawberries, washed and small dice - 2 tablespoon fresh mint, minced - kosher salt to taste 1. In a medium saucepan over medium heat, add the oil, onions and a pinch of kosher salt. Cook for 5 minutes, stirring often, until onions are slightly colored. Add garlic, cook for 1 minute. 2. Add the balsamic, apple cider vinegar, and sugar to the pan. Stir to combine ingredients and bring to a boil. Reduce to a simmer and cook until sauce reduces to a syrup, about 10 minutes. 3. Add the apples and raisins. Stir to combine, simmer for minutes to soften the apples and reduce the liquid that apples release. 4. Pour chutney base into a mixing bowl. Place this bowl into another bowl filled with ice water. Stir occasionally to cool ingredients quickly. 5. When chutney is cool, add bananas, strawberries, kiwis and mint. Stir gently as to not smash the fresh fruit. 6. Season with 1/2 teaspoon kosher salt if needed. Variations: to retain the vibrant colors of the fresh fruit, use white balsamic vinegar instead of red balsamic vinegar. 5