The latest pantry creations

Nearly all of the dishes below are from the pantry section of Amy Chaplin’s At Home in the Whole Food Kitchen (the exception is the sushi roll)—a brilliant section, I must say. It’s so nice to make food with ingredients I have on hand and still create something that feels new. Highlights from the adventures below: I now have another lovely staple to make with the millet cauliflower mash, I officially have fallen in love with tempeh, and I’ve finally attempted my first sushi roll.

Recipe #20: Millet cauliflower mash

IMG_6173Recipe #21: Steamed greens with zesty flax dressing

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Recipe #22: Marinated goat cheese

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Recipe #23: Whole-wheat pasta with kale, caramelized onions, and marinated goat cheese

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Recipe #24: Dijon mustard-marinated tempeh

IMG_6223Recipe #25: Curried quinoa pilaf with toasted cashews

IMG_6215Recipe #26: Greens and grains roll with avocado and carrot dipping sauce

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Coconut Curry, Broth with Daikon and Carrot, Quinoa Congee

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I’ve completed three more of Amy Chaplin’s dishes. I’m in love with each of them, and the first is this coconut curry with tamarind tempeh and forbidden black rice (recipe #17). Before making this dish, I’ve never tried tempeh, a fermented soy product. I’ve decided tempeh is the most curious food, but one that is quite addicting. I was able to find the tamarind fruit at a local Asian grocery store that I suspect I’ll be frequenting quite a bit.

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The second dish, pictured below, is an Asian-inspired broth with daikon, carrot, and 100% buckwheat noodles (recipe #18). This was another dish of firsts for me, as this was my first time eating daikon. It reminds me very much of kohlrabi. This also was the first time I used ume plum vinegar. I like this vinegar but it is so very salty! I’ll need to experiment a bit more to get the measurements just right.

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I was very excited to find reasonably-priced dried shiitake mushrooms for making broths, key for both the soup above and the congee below.

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Out of the three dishes in this post, I believe this quinoa congee (recipe #19) will become the most used in my cooking repertoire. As Chaplin explains, congee is an Asian dish that can be made with any grain. Being a complete protein, quinoa is an excellent choice for a simple dinner.

IMG_6160I topped this porridge-like dish as Chaplin does so many of her grains: with a simple drizzle of cold-pressed flax oil and tamari along with scallions, parsley, and avocado.

All in all, three lovely dishes.

Simple cooking from Amy Chaplin’s At Home in the Whole Food Kitchen

Below are a few dishes I’ve made recently out of Amy Chaplin’s At Home in the Whole Food Kitchen. I was making the curry powder shown below while Winter Storm Juno raged outside, so I’ve included a photo of the snowy view outside my kitchen window as well. I’m especially in love with this curry, in part because I finally bought a spice grinder and have so much fun grinding spices now. I can say goodbye to the days spent grinding away with my mortar and pestle!

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Quick pickled cabbage (recipe #12) and simple marinated beans (recipe #13) – served with forbidden black rice and parsley

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lemony marinated lentils (recipe #14) – served over wilted kale and avocado

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curry powder (recipe #15)

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Winter Storm Juno

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curry powder and harissa

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Spicy carrot soup with homemade curry powder and coconut milk (recipe #16)




the last suppers

I start my journey back to Connecticut tomorrow morning. Here is a quick report on my last two suppers in Wisconsin. All of these dishes are from Amy Chaplin’s At Home in the Whole Food KitchenBelow is a wondrous roasted vegetable cannellini bean stew with wheat berries and kale.
IMG_5954This past evening we made a simple corn soup . . .

IMG_5966         . . followed by this gorgeous dill roasted tomato tart with pine nut crust.

IMG_5987 IMG_5993These dishes, then, mark 11 completed recipes from this new cookbook. I’m off to finish some packing, but I’ll see you on the other side!

Two beef stews from Hispaniola

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I have learned quite a bit, at least in an introductory sense, about stewing beef over the last couple of days. These recipes are taken from two books featuring the food of Hispaniola, one from the Dominican Republic (Arturo Feliz-Camilo’s Mama Pura’s Recipes) and one from Haiti (Mona Cassion Menager’s Fine Haitian Cuisine). This first is a Dominican-style stewed beef, served with rice and stewed red kidney beans. Since we don’t have a pressure cooker, we had to make up quite a bit of this along the way. We were quite pleased with the results. Seriously, stewed beef and stewed beans are an awesome combination.

IMG_5924Pictured below is Menager’s Haitian stewed beef with Creole sauce. This recipe was a bit easier to follow, since she suggests stewing the meat on the stove. The reduced sauce was incredible with plenty of spicy heat.

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