recipe 9: turkey tenderloin with green beans

Sat, 31 Jul 2010 18:35:47 -0700

A crisp crunch of green beans plays a supporting role, with the smoked hint of paprika and cumin quickly sauteed in a grill pan on top of the stove; flavoured olive oils brighten the rub for the turkey. An easy dinner on any weeknight or when the day is full of things other than kitchen time. If you cook grains in a rice cooker or in a multi-day batch, then there is little extra work to add a side portion to this dinner. Olive oil wraps (a large tortilla size) can be warmed at the last moment and served with the dish as a do-it-yourself wrap at the table.

1-2 T Mexican Lime Olive Oil* or Extra Virgin Olive Oil ¼ t smoked paprika ½ t cumin seeds ½ t white sesame seeds + additional ½ t seeds to garnish 1 clove garlic, minced splash of balsamic vinegar
2 slices turkey cutlet (4-5 oz total), gently pounded between plastic or parchment
1 shallot, sliced thinly 1 red bell pepper, medium dice 4-5 oz. green and yellow wax beans, trimmed and cut to 1” lengths
Grind cumin seeds roughly, then add sesame seeds and grind a bit further. Add to a medium bowl along with paprika, olive oil, garlic and balsamic. Stir until mixed, then place turkey cutlets in bowl and gently coat completely with mixture. Set aside.
Heat non-stick grill pan, then add ½T EVOO, heat oil then saute shallots 3-5 minutes over medium heat until slumped and broken up into rings, but not quite brown. You may want to cover with a splatter guard to keep the moist heat in. Add bell pepper and stir fry for a few minutes until heated through and beginning to glisten, then add beans. cover again for 2-4 minutes. clear a spot in the center, and add the two cutlets, letting them cook until golden brown on each side. Salt and pepper to taste.
remove cutlets to cutting board, slice in narrow slices across grain. , divide vegetables between two plates, add meat on top. garnish with additional (whole) sesame seeds, and a wedge of lemon.
Serve with olive oil wrap. Quinoa or Kamut, prepared simply, is also a nice addition on the side.

*flavoured fine olive oils such as lime or lemon can be used in combination with EVOO - two of our favourites are Mexican Lime Olive Oil from Queen Creek Olive Mill, and Meyer Lemon Olive Oil from Olivas de Oro. Generally available in smaller bottles.

recipe 8: Alan’s game day chili (vegan ‘til the cheese)

Mon, 8 Feb 2010 15:37:53 -0800

A couple of things to know about our cooking: many of our soups and stews are from the department of irreproducible results department - like my long standing muffins, never quite the same way twice. This is a guest cook posting of sorts - I asked for a recipe, he gave me a list of ingredients and we both assume the cook is comfortable with taking-recipes-as-a-starting-point type of cooking. This is not science or art. It is simple, works most of the time and is tolerant of most variations within reason.

Ingredients: (mild recipe - for hotter result, increase the number of dried chiles)
1 pound bag of Mayocoba (aka Peruvian or Canary beans), or pinto beans
3- 14 oz cans of diced tomatoes
2 medium yellow onions, peeled and chopped
½ dozen cippolini onions (Trader Joe’s small bag), peeled and quartered
2-3 cloves garlic, peeled and minced or pressed
2 large dry ancho chiles, soaked in hot water, seeds and ribs removed then buzzed up in blender with enough of the soaking liquid to run your blender or food processor (thin paste-sauce consistency)
Mild chili powder - start with 2 T, adjust to taste (Santa Cruz brand is sweet - like paprika)
approximately 1-2 T each Mexican oregano, cumin seed (grind fresh in mortar) & ground coriander
½ teaspoon celery seed
1 heaping t Marmite added to boiling water to make broth to cover.
olive oil
part 1: beans, starting the night before
1 pound bag of Mayocoba beans, sorted, washed, then soaked overnight.
The next morning, rinse and drain, then cover with fresh water in a medium to large heavy stockpot and cook until tender (1-2 hours depending on how fresh your beans are).
Drain and set aside.
part 2: start to make nice smells in the kitchen
Saute onions in olive oil until wilted but not brown. Add dry spices, and saute for a few minutes, then add garlic, not scorching. Add tomatoes, cooked beans and the ancho chile paste you made with the dry anchos, then cover with hot broth (water + marmite). bring to simmer, cover and cook for 2 hours. Check occasionally to see if you need to add more liquid.
to serve:
in pre-warmed bowls, with grated jack or cheddar, with tortilla or pita triangles & a Bohemia or other favourite beer. We served it with some lovely cheddar-jalapeno biscuits.