Kimchee Soup

Recipe

¾ cup onion, chopped

2 TBL garlic, chopped

½ cup ginger, chopped

3 TBL Oil

1 cup kimchee, chopped

3 TBL Gochujang

4 cups water

3 TBL soy sauce

1 tsp black soy sauce

½ tsp five spice powder

3 tsp sugar

1TBL Sriracha

2 cups Napa cabbage, chopped

1 tsp sesame oil

Ramen Noodles – spice pack saved for another use

Hard Boiled Eggs

Kimchee for garnish

Heat oil in a medium pot over medium heat.  Add onion, garlic and ginger, then reduce heat and sauté for 2-3 minutes stirring occasionally.  Add Kimchee, Gochujang, water, soy sauce, black soy sauce, five spiced powder, sugar, and Sriracha.  Bring the mixture to boil, then reduce heat to low and simmer for 20 minutes.  Add Napa cabbage and cook for 5 minutes until cabbage is slightly softened.  Add Sesame oil and remove the soup from the burner.

To serve the soup:

Bring a pot of water to boil, add the dry ramen noodles and cook for 2 minutes.  Drain the noodles and divide into bowls, top the noodles with soup.  Garnish the bowls with a little more chopped kimchee and hard boiled eggs

 

Tomato Head’s White Bean Kale Butternut Squash Stew

Recipe

Beautiful Colors

 

1 cup navy beans, dry

¼ cup oil

¾ cup onion, chopped

1 tbsp garlic, chopped

2 cups butternut squash, peeled and cut into ½ inch cubes

1 cup fennel tops and fronds chopped

1 – 14 oz. can petit diced tomatoes

4 cups water

Coming Together

3 Tbsp tomato paste

1 Tbsp salt

1 Tbsp sugar

1 bay leaf

2 cups kale, chopped

 

Look through the navy beans for rocks; rinse and soak overnight.

Drain the beans.  Pour the beans into a medium pot and fill with enough fresh water to cover the beans by 2 inches.  Place the beans on high heat, when they come to a boil, reduce the heat to a gentle simmer and cook the beans until soft.

Meanwhile, chop the rest of your vegetables and measure the rest of your ingredients.

Warm and Hearty

Heat the oil in a large pot over medium heat.  Add the Onions and garlic and sauté for 1-2 minutes.  Add the butternut squash, fennel tops, diced tomato, water, tomato paste, and bay leaf.  Bring the mixture to boil, then reduce heat and simmer for 20 – 30 minutes until the butternut squash is soft.

When the navy beans are soft, drain them and pour them into the pot.  Add the salt, and sugar (recipe can be made ahead up to this point and refrigerated for several days).

When ready to serve add kale; stir to submerge all the kale and simmer until Kale is softened, 2-3 minutes.

Serve immediately.

Serves 6-8

Flour Head Bakery’s Hot Cereal with Muesli and Fresh Berries

Berries on Top

Great Beginnings

Yummy Spoonful

Recipe

1 cup water

1 ¼ cup milk or milk substitute

½ cup Cream of Wheat or Wheat Farina

4 tsp light brown sugar

pinch of salt

Place water and milk in a small bowl over medium heat.  Gradually whisk in the wheat farina, bring to

boil, and whisk constantly until mixture thickens.

Divide the hot cereal between bowls.  Drizzle each bowl with honey or maple syrup, and top with Muesli, and fresh berries.

Serves 2-4

Collard Green Salad

 

Recipe

3 large Collard leaves

2 TBL Oil

¼ cup chopped onion

1 medium tomato – about 1 cup, chopped

1 TBL Parsley, chopped

1 TBL cider vinegar

½ tsp salt

Wash Collards in several rinses of cold water.  Shake off the excess water and cut the leaves into 4-5 long strips.  Cut the strips, including the stems into ½ inch strips crosswise.  Keep the stems separated from the leaves.

Heat a medium skillet over medium heat.  Add oil then add the collard stems and sauté for 1-2 minutes.  Add the collard leaves and sauté just until all the leaves have turned bright green.

Hoppin’ John

Recipe 

1 lb black eyed peas

8 cups water

¼ cup oil

¾ cup onion, chopped

1 TBL – 4 cloves garlic, minced

¼ cup parsley, chopped

½ cup soy sauce

Check over black-eyed peas looking for stones and place in medium pot.  Add water and bring to boil over high heat – reduce heat to low and cook partially covered for 45 minutes, remove the lids and cook another 15 minutes or until peas are soft.  Check periodically to make sure water does not run out and add water by the cupful if water runs low (you should have approximately 2 cups of liquid in the pot when the peas are cooked).

When the peas are soft, over medium heat, in a small skillet heat oil, add onions and garlic and sauté until fragrant.  Add onion mixture to peas followed by parsley, and soy sauce.  Simmer for 10 minutes.

Serve over steamed white or brown rice top with Collard Green Relish.

Serves 4 – 6

Gingerbread


Cookies are magic.

Gingerbread People

We know it instinctively.  It might be that some of us grew up believing that little elves who live in hollow trees make magic in the form of fudge stripes on shortbread and the like.  For me, the magic is in the memory of family kitchens filled, especially at this time of year, with palpable enchantments; the lust of the forbidden cookie dough followed by that bewitching but tortuous aroma of cookies in the oven.  Just writing those words makes my head spin like no love potion could ever hope to do.  To this day, even the memory of that smell can cast a craving on me that won’t quit until answered.

And of all that aromatic cookie magic, the most potent is gingerbread.  The secret, methinks, is in the formidable combination of ginger and molasses which creates a darkly sweet but lively dough that produces a rich baking aroma that gets inside of me and makes me feel warm and, of course, very, very hungry.

It’s not a new magic by any means, gingerbread in various incarnations populates the histories of many cultures.  Likewise, the magic of shaping food into shapes for a little magical mischief is an ancient bit of sorcery.  Of course, it probably all started with clay and idols, but those aren’t particularly tasty.

In Medieval England, ladies would sometimes eat gingerbread husbands in hopes of acquiring the real thing.  I can’t imagine that was particularly efficacious magic – gingerbread is sweet and adorable and, from what I can tell, men in medieval England were not overly sweet as a rule.

But how gingerbread men came to be a part of the Christmas tradition is unclear – perhaps it evolved from the German tradition of creating gingerbread houses which were associated with the yuletide.  Or maybe it’s just one of those things that happens – somebody put a cookie on a tree for decoration and, abra cadabra, a tradition was born.

But the real magic of gingerbread isn’t in the shape, per se – it’s in the creation, the fact of the making, the act of the shaping and most importantly, the cooking of it.  The rich aroma of gingerbread in the oven is the aroma of home. And isn’t the magic of home a big part of what we observe this time of year?  No matter what holiday we celebrate, it’s always better at home – whether that’s a family moment or time shared with close friends, perhaps even pets, spending time with those we love is the real enchantment.

Homemade gingerbread is the by-product of love, which, of course, is the greatest magic of all.  And it’s never too late to find your inner wizard.

Gingerbread Cut Out Cookies

3 ¾ cups All Purpose Flour

1 cup, packed Light Brown Sugar

½ tsp Salt

1 tsp Baking Soda

4 tsp Ground Ginger

½ tsp Ground Clove

4 tsp Ground Cinnamon

2 sticks plus 1 TBL Unsalted Butter at room temperature

3 TBL Whole Milk

1 cup Blackstrap Molasses

Mix together the Flour, Brown Sugar, Salt, Baking Soda and spices in the bowl of your stand mixer with the paddle attachment until all the ingredients are mixed together well.  On low speed gradually add the butter and beat until the mixture resembles coarse sand.  Mix together the milk and molasses.  With the mixer running gradually add the molasses mixture to the mixing bowl and mix until all the dry ingredients are incorporated and a soft dough is formed.

Divide the dough up into 2-4 balls.  Flatten into disks, wrap in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.  Dough can also easily be frozen for up to 30 days.  Simply remove from the freezer 24 hours prior to baking.

Cooling Off

When ready to bake, pre-heat your oven to 350 degrees.   Line your cutting board with a sheet of parchment paper big enough to cover the board and also fit your cookie sheet.  Remove your gingerbread dough from the refrigerator.  Dust the surface of your parchment paper heavily with flour and roll out the dough to ¼ inch thickness.  Cut your desired shapes into the cookie dough, leaving ¾ of an inch, enough room for cookies to expand in the oven, between each shape.  Remove the excess dough from in between the cookies shapes and reform the excess dough into a disk, which you can either re-roll out or refrigerate or freeze for future use.  Lift your cutting board off of your work surface and gently tilt it towards your cookie sheet, sliding the parchment paper with the cookies onto the cookie sheet.  Gently re-arrange the cookies if necessary, giving them enough room to expand in the oven.

Bake the cookies for 10 – 12 minutes for a soft cookie and 12-14 minutes for a crispy one.  Allow cookies to cool.  Ice with Royal Icing and decorate with sprinkles.  Allow icing to harden and enjoy.

Check out our recipe for royal icing to decorate your cookies.

Purchase Mahasti’s Recommended Utensils

Stand Mixer

Cutting Board

Measuring Cups

Measuring Spoons

Glass Measuring Cup

Rolling Pin

Gingerbread Man Cookie Cutter

Gingerbread Girl Cookie Cutter

Cranberry Muffins & Cranberry Sauce

Muffins

7 TBL Unsalted Butter, melted

1 Extra Large Egg

1 Egg Yolk

1 tsp Vanilla Extract

1/3 cup Whole Milk

1 ¾ cup All Puprose Flour

¾ cup Sugar

2 ¼ tsp Baking Powder

1 tsp Salt

1 recipe Fresh Cranberry Sauce

Additional sugar for sprinkling on top

Preheat your oven to 425 degrees.  Grease a Lodge cast iron mini cake pan with butter and set aside.  Or line a cupcake tin with cupcake liners and set aside.

In medium bowl whisk together  flour, sugar, baking powder, and salt. Set aside.

In a small skillet over low heat, melt butter.  In a medium bowl, whisk together eggs, milk and vanilla.  Gradually whisk in melted butter.

Pour the wet ingredients into the dry ingredients all at once.  With a wooden spoon mix the wet ingredients into the dry ingredients until almost all the dry ingredients are incorporated.  A few bits of dry ingredients are fine so you don’t over mix your batter.

Using a 1.5 oz ice cream scoop  – scoop batter into each mini pan.  Dip a spoon in water and gently spread the batter into the pans.  Spoon 1 -2 tsp of prepared cranberry sauce on top. Scoop about ½ a scoop of batter on top of each muffin and spoon another 1 tsp of cranberry sauce on top.  Sprinkle with sugar.

Bake muffins for 10 minutes at 425, then drop the temperature to 375 and bake an additional 20 – 25 minutes, until the tops are cracked and nicely browned.

Cool the muffins and serve warm with butter and additional cranberry sauce.

Fresh Cranberry Sauce

12 oz bag fresh cranberries

1 cup apple juice

½ cup sugar

zest of ½ and orange

place cranberries in a medium bowl of cold water.  Lift the cranberries up out of the water by the handful, and pick out and discard any bad ones.  Put the good cranberries in a medium pot.

Add apple juice, sugar and orange zest to the pot and give it a quick stif.  Place the pot on high heat and bring to boil, then reduce the heat to simmer, stirring occasionally.  When most of the cranberries have popped and the sauce is starting to thicken, about 20 – 25 minutes,  remove from the heat, cool to room temperature and serve, or refrigerate.

Cranberry sauce can be warmed back to room temperature or served cold.

Sauce keeps for at least 1 month refrigerated.

Makes 2 cups.

Purchase Mahasti’s Recommended Utensils

Lodge Cast Iron Drop Biscuit Pan

Stainless Steel Disher

8″ Open Skillet

Stainless Mixing Bowl

Whisk

Measuring Cups

Measuring Cup

Measuring Spoons

3-Quart Saucepan

Zester/Grater

Pinto Beans and Cornbread and Sauteed Greens – Facebook Live Episode 5

In an age of convenience, it’s pretty easy to grab a can of well-seasoned beans, a can of whatever kind of greens – mixed or not- that suits you, and you can even grab a round of cornbread neatly wrapped in cellophane and head to the self-scan checkout in about 10 minutes if there’s no line.

You can do that for almost any kind of food that suits you – if that suits you.

I suspect we all want to eat better, fresher food and to eat with our families, perhaps even to cook with them, too.  It’s an ideal and authentic urge that we watch happen on screen, we talk about it and even write passionate posts about it, but, like Mark Twain said about the weather: everybody talks about it, but nobody actually does anything.  Perhaps that’s a little too broad – many of us try to cook.  Even if it’s just frozen fish sticks, we feel the need to make the effort from time to time.

We eat with our aprons on

But regardless of nutritional consideration, there are a host of good, solid memories that never get created if we don’t take a little time in the kitchen with the ones we love.   And these memories are investments that keep paying out for a lifetime.

In today’s episode, Mahasti’s making a simple country dinner – maybe you call it soul food, or maybe it’s comfort food to you; for me, it’s a memory of Mamaw Ethel and a special time and bond that we created nearly 40 years ago.  Even thinking about it makes me miss her and love her and feel special all over again – just like I did then when she and I would sit alone in the kitchen with a bowl of beans and big shaker of garlic powder.  Nobody else in my family seemed to love this seasoning like we did, so when we shared this moment, we would giggle as we made the surface of our beans white with garlic.  It was our moment.

It’s a simple memory, I know, but my heart swells and my eyes water with longing to live it once more.  Mamaw Ethel left us 17

The finished dish

years ago, but her cooking, beans, yes, but also stack cake, and oyster dressing, and cornbread and apple dumplings and more live in me so much that she’s with me every time I smell and eat them or any of the food that she made and shared with a heart full of love.

You can’t get that from a can.

It’s not just good nutrition that you give your family when you take the time to cook and break bread with them – it’s a lifetime of

comfort and love that you’re creating.  Maybe you have memories like that?  If you do, you know the value of time spent in the kitchen.  We hear a lot about gifts that keep on giving – this is one of the best of them.

When we say Food Gotta Cook it isn’t just a tag line for us – it’s a way of living and a way of loving that sticks to the ribs of the soul.  It’s not as convenient as a can, but it lasts a whole lot longer.

 

Pinto Beans

Finished beans with toppings

1 cup dry Pinto Beans

3.5 cups water

½ tsp Salt

¼ tsp Black Pepper

Look over the pinto beans and discard any rocks.  Place the beans in a small bowl and cover with enough water to cover the beans by 2 inches, and let soak overnight.

Drain the beans in a sieve and rinse with cold water, then place them in a small pot.  Pour 3.5 cups cold water on the beans and bring to a boil.  Cook the beans for 45 minutes to an hour, until the beans are soft.

Add the salt and black pepper.

Serve the pinto beans immediately.  Beans can be made a day or 2 ahead and re-heated or frozen, thawed and reheated.

Serves 3-4 people

Prep time 5 minutes

Inactive time 12 hours

Cook time 1 hour

 

Sour Cream & Buttermilk Cornbread

Cornbread batter ready to bake

¾ cup Sour Cream

¾ cup Vegetable Oil

2 Eggs

1 cup Buttermilk

1 ¾ cup Cornmeal

1 TBL Baking Powder

1 tsp Salt

Preheat your oven to 400 degrees.

In a medium bowl whisk together the sour cream, oil, eggs and buttermilk.   In another medium bowl mix together Cornmeal, baking powder, and salt.  Add the wet ingredients to the dry ingredients and mix with whisk until all the ingredients are mixed well.

Pour the cornmeal batter into a greased 10-inch cast iron skillet.  Bake the cornbread for 25 minutes until a toothpick inserted into the center comes out clean or a thermometer register 195 degrees.

Cornbread can be frozen, thawed and reheated in a 350 degree oven for 5-7 minutes until warm in the center.

Prep time:  15 minutes

Bake Time 25 minutes

 

Sautéed Greens

Sauteeing the kale

4 cups Kale leaves or other greens

1 TBL Vegetable Oil

2 tsp Balsamic Vinegar

¼ tsp salt

Wash Kale.  Cut the stems into ½ inch pieces and set aside.  Cut the leaves in half lengthwise, and into ½ – ¾ inch strips.  Keep the stems and leaves separate.

Heat the oil in a large cast iron skillet over medium heat.  Add kale stems and sauté for 1 minute.  Add leaves and sauté just until the leaves are beginning to wilt.  Add the Vinegar and salt and sauté 1- 2 minutes longer.  Remove from heat and transfer the greens to a small bowl.

Serve Family style or to assemble:  Cut a piece of cornbread and place on a plate, top with a ladle of pinto beans, followed by sautéed greens and chopped onions.  Serve Immediately.

Serves 3-4 people

Prep time 10 minutes

Cook time 5-7 minutes

Purchase Mahasti’s Suggested Utensils

Stainless Steel Mixing Bowls

Measuring Cups

Glass Measuring Cup

Measuring Spoons

Whisk

Silicone Spatula

10″ Iron Skillet

12″ Iron Skillet

2-Quart Saucepan

Strainer

Stainless Tongs

Scott’s Sage Buttermilk Drop Biscuits

2 cups All-Purpose flour

1 Tbl Baking Powder

½ tsp Salt

3 Tbl chopped fresh Sage leaves

4 Tbl Butter

A smidge over 1 1/4 cups Buttermilk

Preheat your oven to 425 degrees.

Mix flour, baking powder and salt in a medium bowl, add chopped sage and mix well.  With a pastry cutter or 2 knives, cut in cold butter until all the butter is pea size.  Gently stir in buttermilk.  Mixture should be wet so that it can spooned.

Drop biscuits onto a parchment lined baking sheet and baker for 14-16 minutes.

Biscuits can also be used for topping your favorite pot pie.

Purchase Mahasti’s Recommended Utensils

Measuring Cups

Measuring Spoons

Glass Measuring Cup

Stainless Mixing Bowl

Dough Blender

Wooden Cooking Spoon

© 2016 The Tomato Head Site by: Robin Easter Design