Easy Vegetarian Ramen With Rich, Savory Broth

 

Easy Vegetarian Ramen with Rich, Savory Broth

If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep 

the dried shiitakes, the deeper the flavor will be — so 

if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.

Ingredients

8 cups good low-sodium vegetable broth, this is my favorite by far

1 ounce dried shiitakes, 15-20 mushrooms

¼ cup low-sodium tamari or other good soy sauce

2 tablespoons vegetable oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, minced

1/2- inch piece fresh ginger, peeled and minced

1 tablespoon good butter

1 tablespoon white miso paste

1 tablespoon mirin, rice wine

10 ounces baby spinach

4 eggs

10 ounces sliced fresh shiitake mushrooms

4 servings fresh or dry ramen noodles*

One 6-ounce package baked tofu, at room temperature

2 to 3 scallions, white and green parts sliced

Gomasio, sesame salt

Toasted sesame oil with hot chili

Directions:

Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.  Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.  

To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. 

Serve with chopsticks and large spoons.  Serves 6 to 8

• To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
  
  Serve with chopsticks and large spoons

Salad Tacos

                                 

                                                                        Salad Tacos

Called Salad Tacos because they are a salad in the Taco.

Ingredients:

Spread choices:

Hummus,  Tahini Sauce (not paste),  Baba Ganoush, Spread  

Lemony Salad,

Toasted chickpeas:

2 tablespoon EVOO

1 can chickpeas, drained and rinsed

1 teaspoon sumac

1 teaspoon cumin,

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons sesame seeds

Assembly:

1/2 cup spread choice

1 tomato choice 

2 Turkish cucumbers

Large handful arugula 

1 - 2 tablespoons EVOO

1 - 2 tablespoons lemon juice

Garnish:

Scallions,, sliced in slivers,

Fresh herbs choice,  cilantro, Italian parsley, mint, dill,  Dukkah,  Zaatar, Tahinni, quick pickled onions, 

Directions:

Use the spread of choice.  Recipes are available online.

Drain can of chickpeas and rinse and drain well.  In a medium heat skillet, add oil and chickpeas and spices and salt, stirring frequently.  During the last minute add the sesame seeds.  Turn the heat off.

Toss the salad ingredients in medium bowl.  Lightly toast the tortillas until warm and pliable.  

Assemble:  Spread hummus, baba ganoush, onto the warm tortillas.  Top with warm chickpeas and a heaping mound of the salad.  Sprinkle with herbs and scallions.

Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.

Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Ingredients
1 1⁄2 cups sliced almonds
4 chicken breasts, boneless, skinless and cut in half
Salt
Freshly ground black pepper
1⁄4 cup flour
1 large egg, beaten
1⁄4 cup butter, melted
1 teaspoon fresh lemon juice
1 1⁄2 teaspoons fresh basil, chopped

Directions
Preheat oven to 425°F. 

Using your hands, lightly crush almonds into small pieces; set aside.

Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. 

Season with salt and pepper, and dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet.  Bake 12 to 15 minutes.

Meanwhile melt butter, add lemon juice and chopped basil leaves.  Drizzle over cooked chicken breasts.

Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Homemade Rolls With Cinnamon Honey Butter

Homemade Rolls With Cinnamon Honey Butter

The aroma of freshly baked dinner rolls whets the appetite and is satisfied slathered with the cinnamon honey butter.  One is never enough!  Made quickly and so easy!
Ingredients;
Rolls
1 1/2 cups whole milk
4 cups all-purpose flour, divided
2 envelopes (about 4 1/2 teaspoons) instant rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, divided
1 teaspoon kosher salt
2 tablespoons salted butter, softened
Cinnamon Honey Butter
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon honey
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Vanilla Extract

Directions:
Heat milk until very warm, but not simmering (about 100°F to 105°F on an instant read thermometer). Turn off heat.

Place 3 cups of the flour, yeast, sugar, 1 of the eggs, and salt in bowl of a stand mixer fitted with dough hook attachment. Add warm milk to the flour mixture. Knead on medium speed 2 minutes, scraping down sides of bowl as needed. Add remaining flour, 1/2 cup at a time, kneading 2 minutes after each addition. Add butter, kneading just until dough is soft and pillowy and begins to pull away from sides of bowl.

Tip: If the dough seems too wet, you may need more flour. Add additional flour in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.

Cover bowl with plastic wrap. Let rest 30 minutes or until doubled in size. Remove plastic wrap. Press down center of dough to deflate, then gently fold in edges of dough to form a ball.

Spray 13x9-inch baking dish with no stick cooking spray. Divide dough into 15 equal portions and shape into balls. Arrange evenly in prepared baking dish. Cover with plastic wrap. Let rest 30 minutes, or until doubled in size.

Meanwhile, for the Cinnamon Honey Butter, mix all ingredients in small bowl until well blended and smooth. Set aside or refrigerate until ready to serve.

Preheat oven to 375°F. Beat remaining egg in small bowl. Brush tops of rolls with egg wash. Bake 16 to 18 minutes, or until golden brown. Remove from oven and brush warm rolls with melted butter. Serve with Cinnamon Honey Butter.

800017 Searches

 800,017 Searches

Today the counter for my recipe or journal posts searches reached 800,017 which I never could have imagined.  I began the blog to post favorites of our children from their days when they were younger living at home.  Those posts were called Flash Back Friday.  My continued interest in food and recipes escalated.  I posted recipes and journaled photos of family event which for privacy and security I no longer do.

You may have read how the blog began.  If not I will share again.  It was the eve of Mothers Day 2007.  Our youngest daughter came to visit both her sister and of course me.  I brought an appetizer and a bottle of Chardonnay wine to my daughter's home.  The Camembert Cheese with Mushroom Ragu recipe and the wine was as far as we got with dinner plans that evening.  

Our youngest daughter suggested I should have a food blog and call it "Dine With Donna".  Almost nineteen years later I have a following which today marked 800,017 searches. 

If you are one of my regular followers, thank you for your following!

 

Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Slow-Roasted Lamb Shoulder And Root Vegetables & Grem

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Pork Chops With Peas, Radishes, and Mint

Pork Chops With Peas, Radishes and Mint

With its combination of peas, radishes, and mint, this dish encapsulates the flavors of spring. The pork chops are bathed in a sizzling spice butter and nestled among vegetables, which soak up the rich juices. Excerpted from her latest book. Melissa Clark’s philosophy of ease and enjoyment in the kitchen, and that means that you should swap in whatever vegetables you prefer when making these pork chops. She suggests broccoli, spinach, and new potatoes as options.
Ingredients:
4 garlic cloves, minced or finely grated (about 1 1/2 tablespoons)
2 1/4 teaspoons kosher salt, divided
2 teaspoons aromatic spice blend (such as baharat) or garam masala
1/4 teaspoon black pepper, plus more to taste
4 (1 1/4-inch-thick) bone-in, center-cut pork chops (about 12 ounces each)
3 tablespoons unsalted butter, divided
1 large (1 1/2-ounce) shallot, thinly sliced (about 1/2 cup)
2 cups fresh or unthawed frozen English peas (from 1 [10-ounce] package)
1 cup thinly sliced radishes (about 4 ounces)
1/4 cup water
Cooked couscous (optional)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro, flat-leaf parsley, or additional mint
1 teaspoon grated lemon zest (from 1 lemon)
Flaky sea salt

Directions:

1.  Preheat oven to 400°F. Stir together garlic, 2 teaspoons kosher salt, spice blend, and black pepper. Rub mixture all over pork chops; let stand 10 minutes.

   Melt 2 tablespoons butter over medium-high in a large ovenproof skillet. Add pork chops, and sear, undisturbed, until dark golden brown on bottoms, 4 to 5 minutes. Flip pork chops, and sear, undisturbed, until dark golden brown on other side, 4 to 5 minutes. Transfer pork chops to a plate.

   Reduce heat under skillet to medium, and add remaining 1 tablespoon butter. Stir in shallot, and cook until lightly golden, 2 to 3 minutes. Add peas, radishes, remaining 1/4 teaspoon salt, and additional pepper to taste, stirring to coat with skillet juices. Stir in 1/4 cup water, scraping up any browned bits from bottom of skillet using a wooden spoon.

   Nestle pork chops in pea mixture in skillet; and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork chops registers 135°F, 10 to 15 minutes. Remove from oven, and let rest 10 minutes. (Temperature will continue to rise to 140°F.)

   Serve pork chops with couscous, if using. Sprinkle evenly with herbs and lemon zest, and garnish with flaky sea salt.  Serves 4

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Peasant Bread

Peasant Bread

Enjoy fresh bread made quickly with a recipe that can be divided  to keep one on hand and one in the freezer.  Stimulate appetites with "fresh baked bread aroma" in your home at mealtime.

Ingredients
4 cups (482g) All-Purpose Flour
2 teaspoons kosher salt or 1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons active dry or instant yeast
2 cups (454g) lukewarm water
Softened unsalted butter, for greasing the baking dishes

Directions:
In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.

Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk.

Place a rack in the lower third of the oven and preheat it to 425°F. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).

Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.

To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.

Don't cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.

Bake the bread for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. When golden brown all over, remove from the oven and turn the bread out onto a cooling rack.

Store, well wrapped, at room temperature for several days; freeze for longer storage.

Best Vegetarian Chili

                                                 

                                     Best Vegetarian Chili

This recipe is the product of experiments, a hearty mix of both beans and bulgur (or quinoa), a heap of vegetables, spices, and umami-rich pantry staples. It has nice spice and smoke, thanks to chipotles in adobo sauce, cumin, and chili powder. It yields a good amount — about 6 quarts — and it freezes well. I find it deeply comforting, and I hope you will, too.  "Alexandra Stafford"            

Here are the details:Vegetarian Chili: Key IngredientsPinto Beans: As you may know, I can be a little particular about cooking beans from scratch. With chili, however, I don’t fuss so much — the beans need not be cooked perfectly. Here, dried un-soaked pinto beans go right into my Instant Pot with six cups of water for 40 minutes at high pressure followed by a quick release. The beans emerge cooked, but firm, and they soften up perfectly as they simmer with the other chili ingredients. Canned, rinsed pinto beans will, of course, work here as well.Bulgur or Quinoa: Inspired by a favorite old vegetarian chili recipe in The Frog Commissary Cookbook, I’ve added bulgur here, which, in addition to the beans, provides texture and substance. It doesn’t taste “meaty” but it adds a meatiness. Duru extra-coarse bulgur is my favorite brand. It makes excellent tabbouleh. That said, if you can’t find extra-coarse bulgur, quinoa works beautifully in its place. Chili powder and cumin: Chili powder and cumin, two classic chili spices, provide heat and smoke respectively. I like to use a mix of chipotle chili powder and traditional chili powder. Chipotle chili powder is very spicy, but it's got great flavor.Chipotles in adobo. Chipotles in adobo sauce are are dried, smoked jalapeños. I love their intense smoky, fiery flavor. As with the chipotle chili powder, you can tailor the amount to include depending on your heat tolerance.Vegetables: Here I’ve used nearly 4 quarts of chopped vegetables, a mix of onions, bell peppers, and mushrooms. You can use whatever vegetables you like, just go big — a heap is key!Tomato paste: Just as it does with soups and sauces, tomato paste adds depth of flavor (umami!) to chili.Vinegar: A hefty splash of vinegar in soups, stews, and the like is never a bad idea, and chili is no exception. Colavita white balsamic is what I use for nearly everything, but any white vinegar you have on hand will work.Here’s the play-by-play: Gather your ingredients:This is the bulgur I love: Duru extra-coarse bulgur. Quinoa works beautifully in its place. I like the red quinoa. Cook your beans (or open a few cans): In the Instant Pot: 40 minutes, high pressure, quick release.While the beans cook, chop the onions.Then sauté them in olive oil.While they cook, chop the peppers, then add them to the pot.While they cook, chop the mushrooms.Then add them to the pot with the onions and peppers.Meanwhile, mince up some garlic, and add it to the pot.Meanwhile, chop up some chipotles in adobo sauce, and open up a few more cans.Add tomato paste and spices to the pot of vegetables and cook for about a minute.Add the bulgur, chipotles, and crushed tomatoes.Add the beans.Add water and bring to a simmer.Simmer for about 45 minutes.Top with scallions, grated cheese, and sour cream if you wish.Have you stocked up on quart containers?? Soup season is around the corner. These are my favorite containers for storing, freezing, and gifting soups, stocks, stews, etc.Want to Save This Recipe?Enter your email below, and we’ll send the link straight to your inbox!SUBSCRIBE I agree to receive emails from Alexandra's Kitchen!The Best Vegetarian Chili5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 13 reviewsauthor: 
Alexandra Stafford 
total time: 1 hour 20 minutes.  5 to 6 quarts.  
Notes:Make it ahead: As with soup, chili tastes even better on day two, so don’t be afraid to make it ahead of time.Beans: I love pinto beans for chili. I’ve included instructions for cooking the beans in the Instant Pot below. If you don’t have a pressure cooker, you can simply simmer the beans stovetop in plenty of water until they are cooked — this could take 45 minutes to an hour depending on how fresh your beans are. If you want to soak them overnight, here is my preferred method.Chili powder: Chili powders vary dramatically in spiciness from brand to brand. I like using 1 tablespoon chipotle chili powder and 2 tablespoons traditional chili powder (both McCormick’s brand) — this mix gives the chili a nice kick. If you are sensitive to heat, I would tone this back. If you don’t feel like searching for chipotle chili powder, use 3 tablespoons (or less) of traditional chili powder.Bulgur or quinoa: This is my favorite bulgur: Duru extra-coarse bulgur. It has the nicest texture — it’s worth seeking out not only for chili but also for tabbouleh. If you can’t find it, quinoaworks beautifully in its place.Chipotles in adobo: If you are sensitive to heat, use one small chipotle to start. You can add more at the end, if you want the chili to be spicier. Also: if you know you are very sensitive to heat, simply omit.

INGREDIENTS
FOR THE CHILI:1 pound dried pinto beans, see notes above, or three 15-oz cans pinto beans1/4 cup olive oil2 onions, diced to yield about 4 cupskosher salt to taste2 to 4 large bell peppers1.25 lbs. crimini mushrooms4 cloves garlic1/4 cup tomato paste1 tablespoon chipotle chili powder + 2 tablespoons traditional chili powder, see notes above1 tablespoon cumin1 cup bulgur or quinoa, see notes above1 28-oz can crushed tomatoes1 to 2 chipotles in adobo, minced, + 1 tablespoon of the adobo sauce1/4 cup white balsamic vinegarFOR SERVING:grated cheddar or Monterey Jack cheesesliced scallionssour creamDirections:If you are using dried beans and have an Instant Pot, place them in the inner pot. Cover with 6 cups water. Set the IP to high pressure, 40 minutes. After 40 minutes, quick release the valve, remove the inner pot, and set aside. (If you don’t have an IP, see notes above.) If you are using canned beans, drain and rinse the beans. Set aside.In a large pot (7 quarts at least), heat the oil over high heat. Add the onions and a pinch of salt. Cover the pot, im

The Best Vegetarian Chili
Recipe of Alexandra Stafford
Make it ahead: As with soup, chili tastes even better on day two, so don’t be afraid to make it ahead of time.

Beans: I love pinto beans for chili. I’ve included instructions for cooking the beans in the Instant Pot below. If you don’t have a pressure cooker, you can simply simmer the beans stovetop in plenty of water until they are cooked — this could take 45 minutes to an hour depending on how fresh your beans are. If you want to soak them overnight, here is my preferred method.

Chili powder: Chili powders vary dramatically in spiciness from brand to brand. I like using 1 tablespoon chipotle chili powder and 2 tablespoons traditional chili powder (both McCormick’s brand) — this mix gives the chili a nice kick. If you are sensitive to heat, I would tone this back. If you don’t feel like searching for chipotle chili powder, use 3 tablespoons (or less) of traditional chili powder.

Bulgur or quinoa: This is my favorite bulgur: Duru extra-coarse bulgur. It has the nicest texture — it’s worth seeking out not only for chili but also for tabbouleh. If you can’t find it, quinoa works beautifully in its place.

Chipotles in adobo: If you are sensitive to heat, use one small chipotle to start. You can add more at the end, if you want the chili to be spicier. Also: if you know you are very sensitive to heat, simply omit.                                                                                      

Ingredients:

For the chili:

1 pound dried pinto beans, see notes above, or three 15-oz cans pinto beans 

 1/4 cup olive oil 

 2 onions, diced to yield about 4 cup
kosher salt to taste
2 to 4 large bell peppers
1.25 lbs. crimini mushrooms

4 cloves garlic
1/4 cup tomato paste
1 tablespoon chipotle chili powder + 2 tablespoons traditional chili powder, see notes above
1 tablespoon cumin
1 cup bulgur or quinoa, see notes above
1 28-oz can crushed tomatoes
1 to 2 chipotles in adobo, minced, + 1 tablespoon of the adobo sauce
1/4 cup white balsamic vinegar
For Serving:
Grated cheddar or Monterey Jack cheese, Sliced scallions,

Sour cream

Directions:

 If you are using dried beans and have an Instant Pot, place them in the inner pot. Cover with 6 cups water. Set the IP to high pressure, 40 minutes. After 40 minutes, quick release the valve, remove the inner pot, and set aside. (If you don’t have an IP, see notes above.) If you are using canned beans, drain and rinse the beans. Set aside. 

                                                                                                      In a large pot (7 quarts at least), heat the oil over high heat.   Add the onions and a pinch of salt. 

Cover the pot, immediately turn heat to low, and let cook for about 5 minutes. 

While the onions cook, stem and seed the peppers. Dice the peppers (you should have 4 to 5 cups), then add to the pot with the onions. 

Season with a pinch of salt. Stir. Return the lid. 

Meanwhile, roughly chop the mushrooms (you should have about 8 cups), then add to the pot with the onions and peppers. Season with a pinch of salt, stir, then cover the pot. 

Mince the garlic, then add to the pot with the vegetables. Stir to combine. Leave the cover off the pot from  here on out.

Raise the heat to medium. Add the tomato paste and stir. Add the spices and cook for 1 minute. Add the bulgur or quinoa, crushed tomatoes, minced chipotles plus tablespoon of adobo sauce. Drain the beans — it’s OK if some of the liquid remains — and add to the pot. Add 4 to 6 cups of water (if your pot is getting very full, start with 4 cups; then add the remaining 2 as needed while it simmers). Add the vinegar.

Bring to a simmer over low heat and let it cook slowly, stirring often to scrape the bottom of the pot for 45 minutes to an hour or until the liquid has reduced slightly, the bulgur or quinoa is cooked, and everything tastes good and smoky and spicy. Taste. Add salt and or more vinegar if necessary. I often add a teaspoon (or two) of kosher salt, and I often add another tablespoon or two of vinegar, too. Just keep tasting and adjust as needed to taste.

Serve, passing cheese, scallions, and sour cream on the side. onions and a pinch of salt.    Makes 5 or 6 quarts.