Posts Tagged ‘rice’

Spicy Tempeh with Wilted Chard & Yogurt

Spicy Tempeh With Wilted Chard & Yogurt / Good Things Grow

Can I tell you something? It may be obvious that I have not been posting with the usual frequency I used to, but I promise, this is still a favorite place for me to come and share recipes, stories and thoughts. But life has been busy. Like, busy busy. And when I do find a moment where I’m not focused on finishing up a wholesale order or designing someone’s logo, I kind of want to just be outside with my husband, curl up and read a book (finally got around to finishing this one), a magazine, or plant something in my garden. And you know what, I’ve become ok with that.

There was a time when I thought you dear readers would stop being interested and move on if I wasn’t posting at least once a week, never mind those who carve out 2, 3, or more posts in one week! Whew, that would exhaust me this moment in time, but I do admire those who do it. I want to thank you for continuing to read, make my recipes, to ask me questions and give such positive feedback. You are becoming my main reason for showing up and I’m enjoying the conversations we have.

Our business has been slowly growing (5 years this May!) and I’m constantly blindsided how running a business can be such a deeper insight into my own personal strengths. How I can choose what it is I do everyday, but have the little voice in the back of my head tell me that “the choice may be mine, but not to give it too much slack”. December and January came and went so fast and for a person who loves to cook and eat good food, dinner did not make it to the table many of those nights. If it did, it most likely wasn’t even thought about until 8:30pm rolled around and it became such a rushed event of tossing whatever was in the fridge into a bowl and calling it a meal. Oh, they were quite the creative months ; )

Spicy Tempeh with Wilted Chard & Yogurt / Good Things GrowSpicy Tempeh with Wilted Chard & Yogurt / Good Things Grow

I’ve been realizing that through those months I was barely ever picking up a cookbook. I was literally fueling and sustaining my hunger first, rather than inviting new and fun ways to prepare and enjoy a meal. It definitely gave me new ideas when cooking in this way, but when I received a copy of Martha Stewart Living’s new cookbook, Meatless, I was wishing it had been there on those nights when I didn’t want to create something fancy. I would have loved someone/something to just tell me what to make and lets be done with it, knowing the outcome would be different than the last repeated nights dinners and still taste good. Maybe some of you have those kind of weeknights as well. It’s a beautiful, full–color book, with over 200 recipes and if you are trying to limit your meat intake or just looking for more healthy weeknight dinner ideas, I’d suggest you start with this book. It has some very basic recipes, but there are also many creative salads, soups, pizzas and one pot dinner ideas that I can’t wait to try.

I started with this spiced tempeh, wilted chard and yogurt dish. It’s relatively quick once you’ve gotten everything chopped up and ready to throw into the pan. I replaced the tofu with the tempeh, for the simple reason that I had it on hand and I kind of prefer it to tofu. However if it’s new to you, it is a weird one, that’s for sure! Basically it’s soy beans that have been soaked, de-hulled and left to soak and ferment, forming a little cake. Sometimes it can get this bloom of black on it’s edges, but it’s totally safe to eat. The taste is quite different from tofu, but it’s much firmer in texture, easier to digest and has a higher protein, fiber, and vitamin content then tofu. It’s probably an acquired taste, but for what it’s worth, my husband who doesn’t like it as much as I do, said he really enjoyed it served in this dish.

Spicy Tempeh with Wilted Chard & Yogurt / Good Things Grow

Spiced Tempeh with Wilted Chard & Yogurt / serves 4
Adapted from Meatless

I made several substitutions to the recipe, replacing the tofu, spinach, and low-fat yogurt for tempeh, rainbow chard and whole milk yogurt.

2 tablespoons sunflower
2 8oz. packages tempeh, cut into 1-inch cubes
coarse salt
1 onion, diced
3 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon mustard seeds, crushed
pinch of crushed red pepper flakes
2 bunches rainbow chard, stemmed and chopped
2/3 cup plain whole milk yogurt
2 cups cooked brown rice

In a large cast iron skillet, heat 1 tablespoon oil over medium-high heat. Add tempeh (or tofu) and cook, turning, until golden brown, about 7 minutes. Transfer to a plate and season with salt.

Heat remaining tablespoon oil in a large pot over medium heat. Add onion and garlic and cook stirring, until tender, about 5 minutes. Add ginger and spices and cook, stirring, until spices are toasted, about 1 minute. Add chard (or spinach) and cook, stirring, until just wilted, 2-3 minutes.

Remove from heat and stir in yogurt. Season with salt and stir in golden tempeh. Serve with rice on the side.

Fall, Gluten-Free, Grains, Proteins, Vegetables, Winter

Cumin-Scented Black Rice & Quinoa

I found myself with a lot of welcome down time this weekend. Scott and some friends decided going surfing up in the Straits was a good idea even though there were predictions of snow. So Saturday afternoon he headed North to meet up with them and Sunday morning they caught an early ferry across to the peninsula. I don’t blame him for his itch to get in the water, even when there is snow on the beach. It’s been at least since early fall that we’ve gone and surfing has this hold on you that’s hard to let pass by. The only reason I opted to stay home was the fear I’d loose all my fingers and toes to frost bite.

Instead I cozied up at home enjoying my own company alongside our cat Sofia. I put together a large batch of yeasty dough to make bread, caught up on some reading, started knitting a hat for Scott (á la Jacques Cousteau- as per his request), and went through a very large box of photo’s from my childhood that my mom had given me for Christmas. The photo’s all came from my grandmother’s albums (over 20 of them!) and when she passed away over a year ago, my mom scooped them up, took them home and went through every single one dividing every picture for my sister, cousins, and I to have and cherish ourselves, as much as she did. It was my favorite gift by far.

As I was going through the pictures, there were lots of smiles, big hugs, celebrations, and summer’s spent at our family cabin. Then I found a picture of my great grandfather holding me when I was about 2 years old. I stopped at this one for awhile. I didn’t really know my great grandfather or my great grandmother, both passed a way before I was 6 or 7, but they lived on the eastern side of Washington state, in a little town called Wenatchee. I used to call them great grandma and grandpa ‘natchee because that was my best pronunciation and it seemed to stick even after I could say it right.

I love the story this picture seems to tell and instantly fell in love with it and with the lifestyle I know he and my great grandmother lived. It took me back to a simpler time, before internet and before the constant go-go-go world we live in today. The expression on his face and mine is priceless, almost like he was just in the middle of telling me a tale, when someone decided they couldn’t pass up this kodak moment. I love that my great grandfather and I are the main focal point, but whoever took it definitely wanted to make sure and get those big, ripe tomatoes in the frame. They’re the kind of imperfectly perfect juicy tomatoes that only come from ones home garden and displayed out at the end of the harvest season; so it’s no wonder you’d want to show them off. I wish I could know them today, I know I could learn a lot from them and it would be lovely to eat a meal cooked from their kitchen.

Cumin-Scented Black Rice & Quinoa / serves 4
Adapted from Bon Appétit

This side dish would make a fantastic addition to any Spanish style meal, maybe something like this. I’ve kept it simple, but it also seems perfect to add too, I’m thinking fresh tomatoes and avocado in the summer and possibly even roasted root vegetables in the winter, maybe throw in some pinto or black beans too, make it yours. If you can’t find black rice you can swap it out for brown, but I really suggest you try it, it’s a delicious little grain. Although beware, it will stain everything it comes in contact with a purplish hue if you’re not careful.

1/2 cup black rice
1/2 cup quinoa, rinsed well
1 bay leaf
1/4 cup salt plus more to taste
3-4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 teaspoons cumin seeds
2-3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
fresh ground black pepper

Bring rice and 1 cup water to a boil in a small saucepan. Once boiling, cover, reduce heat to low and cook until the rice is tender and water has been absorbed, about 25-30 minutes.

Meanwhile, combine the quinoa, bay leaf, 1/4 teaspoon salt, and 1 cup water in another small saucepan. Bring to a boil, cover, reduce heat to low and simmer until quinoa is tender, about 15 minutes. If you have any remaining water, drain, return to the saucepan and keep covered for roughly 15 minutes. Discard the bay leaf, fluff with a fork and transfer quinoa to a large bowl.

Heat tablespoons of the oil in a large skillet over medium heat. Add the onion and cook until soft and beginning to brown, about 8 minutes. Add the garlic and cumin seeds and cook, stirring often, for 2 minutes. Add the onion mixture to the quinoa. Add the cooked rice and mix everything well. Stir in the remaining 1-2 tablespoons oil (depending on preference), fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Serve warm or room temperature and garnish with avocado slices and lemon wedges if desired.

Fall, Gluten-Free, Grains, Sides, Spring, Vegan, Winter

Meatless Monday with Martha Stewart: Garlicky Green Bean & Tofu Stir Fry

A good stir fry should be one thing every home cook has up his or her sleeve. Just like pasta, a stir fry full of vegetables and a good source of protein, is quick and easy to make. Add a grain of some sort and you’ve got yourself a complete meal in a flash.

This weeks post on Whole Living I share my go to Garlicky Green Bean & Tofu Stir-Fry. I’m a huge garlic lover and make this often; subbing in whatever veggies are in season at the time and sometimes even replacing the tofu with beans or tempeh. For the complete recipe, head on over to their blog. What kinds of dishes do you turn to for a quick week night meal?

Gluten-Free, Grains, Proteins, Vegan, Vegetables