Sunday, March 30, 2008

Men Who Cook

I am totally new to this blogging thing, so this is probably not going to be formatted well.
Never one to miss an opportunity to show of my wonderful boyfriend's kitchen prowess, we set out to create a tasty southwestern brunch dish. I absolutely love chile rellenos, but as an aspiring vegan needed to find a cheeseless version. Today Fred agreed not only to be a part of the Men Who Cook challenge, but he also agreed to take the first test run on a recipe I wrote. The delicious results are posted here.
Fred is very organized in the kitchen. His mis en place rocks. I had previously written the recipe for the rellenos, but was improvising on the sauce. I gave him a verbal recipe for that. Once he had the sauce simmering, I left him to his own devices with the written recipe. I missed a few steps in the instructions, but that didn't stop him. I can't figure out how to put descriptions next to the pictures, but there you have it.
I can't wait until he gets cooking (in the kitchen and elsewhere hee hee) again.

Breakfast Chili Rellenos Rancheros

With Ranchero Sauce
Serves 4

4 Anaheim chilies cut in half lengthwise
1 Tbsp canola oil
2 links soyrizo or any other brand of vegan chorizo chopped
2-3 cloves minced garlic
¼ C white onions finely chopped
1-2 roasted jalapeños chopped
1 tsp chili powder
½ tsp chipotle powder
¼ tsp black pepper
¼ tsp cayenne pepper
½ tsp salt
1/8 tsp turmeric
1 lb firm tofu
2 Tbsp nutritional yeast
½ cup cooked black beans
¼ packed cup cilantro leaves roughly chopped (measured before chopping)

1 recipe Ranchero Sauce

Preheat oven to 350 (or this step can be done on a medium grill). Place chilies cut side down on cookie sheet and roast until just slightly softened (about 5-7 minutes). Pull out of oven and begin making filling.

In sauté pan, sauté chorizo until it just starts to brown. Turn off heat.

Heat the oil in a heavy bottomed or iron skillet over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Add onions and peppers and sauté until onions are translucent. Add chili powder, chipotle powder, cayenne pepper and turmeric mixing thoroughly. Crumble tofu in pan. Gently stir in nutritional yeast until incorporated. Fold in black beans, chorizo and cilantro. Cook until heated through, about 5 minutes longer.

Gently stuff chili halves with tofu mixture. Before putting in the oven, drizzle about 1 tablespoon of ranchero sauce on each and bake for 10 minutes. Top with warm ranchero sauce and serve immediately with corn or flour tortillas. These will also reheat well for leftovers.

Ranchero Sauce
Makes about 3 cups

1 Tbsp canola oil
1 small white onion, halved and sliced thinly
2 cloves garlic, micro planed or finely minced
2 Anaheim chilies cut in half lengthwise then sliced thinly
1 jalapeño, cut in half lengthwise then sliced thinly
(I leave the seeds in for heat, they can be removed if you want a milder sauce)
1 ½ tsp chipotle powder
½ t hot chili powder (mild if you want to tame it down a bit)
¼ tsp ground coriander
½ tsp salt
28 oz. can diced fire roasted tomatoes with juice

In heavy bottomed med saucepan sauté onions and garlic until onions are translucent, about 3 minutes. Add Anaheim peppers and jalapeños and sauté until just soft. Add chipotle powder, chili powder, coriander, and salt. Stir until they are incorporated into vegetables. Sauté for about 3 minutes more. Add diced tomatoes and simmer for 20 minutes.

I recommend making this sauce the day before if possible and storing in a glass jar. The flavors will really intensify overnight.

Tuesday, March 25, 2008

Southwestern Rice Salad

Southwestern Rice Salad
Originally uploaded by kdc4breastcancerfree

This isn't very photogenic, but it was really tasty. This is one of my original creations. It is a great hearty salad for any outdoor get together. It travels very well and makes a ton.

Southwestern Tempeh Rice Salad

2 cups brown long grain rice (measured before cooking)
4 cups water
1 8 oz pkg tempeh
1 t canola oil
1/8 t coriander
1/4 t cumin
1/4 t hot chili powder
salt and pepper to taste
3/4 C Vegan Ranch (I used homemade)
1-2 chipotles in adobo sauce (depending on how hot you like it
1 can black beans
1 fresh jalepeno roasted and peeled
1 fresh anaheim chili roasted and peeled
1 red bell pepper roasted and peeled
1 bunch cilantoro chopped
4 green onions sliced thin (both white and green parts)
2-3 cloves garlic minced
1/2 t cumin
1/2 t hot chili powder
1/4 t coriander
1 1/2 t salt
black peper to taste
1 pint cherry tomatoes halved

Prepare your rice (this can be done ahead of time).

Now would be a good time to roast those peppers. When they cool, peel and dice them.

Blend the ranch and chipotles until smooth.

To prepare your tempeh:

Boil tempeh for 15 minutes. Drain. After draining, saute the tempeh and spices in oil for about 10 minutes or until golden. Let cool.

In the mean time get yourself a very large bowl. Mix together everything but the cherry tomatoes until well mixed. Gently mix in cherry tomatoes. Salt and pepper further to taste if needed.

This is best if it sits overnight. It makes a ton. It lends itself very well to variations.

Mucho Gusto Chocolate Chili Pancakes with "Crema" Cinnamon

Mucho Gusto Chocolate Chili Pancakes with "Crema" Cinnamon
Originally uploaded by kdc4breastcancerfree

While testing for Isa's Crack of Noon I had a kitchen mistep that inspired this spicy sweet stack of yumminess. It combines the rich flavor of chocolate with the smokiness of chilis all topped off with a sweet creamy cinnamon-vanilla sauce.