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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Recipes

FOOD HOLIDAY: National Homemade Cookie Day

Start preheating the oven: October 1st is National Homemade Cookie Day.

Here are some of our favorite cookie recipes.

We could do chocolate chip, America’s favorite cookie; but we’re really in the mood for these Gingerbread Bars With Cream Cheese Icing.

In honor of the month of October—the beginning of “pumpkin season”—we’ll add some pumpkin purée to the icing (a tablespoon or two of canned pumpkin purée).

And, we’ll answer this question:

WHY ARE BROWNIES COOKIES, NOT CAKE?

You may wonder why brownies and other bar cookies are classified as cookies when they have a crumb (the professional word for the texture of baked goods, including bread and muffins) that is similar to cake.

The answer is: Cookies are finger food, cakes are fork food. Brownies, lemon bars and other bars are finger food, not fork food. It’s that simple.

 

What we’re baking for National Homemade Cookie Day: gingerbread bars with cream cheese frosting. Photo and recipe courtesy McCormick.com.

 
Check out:

  • The history of cookies
  • The different types of cookies
  • How to store cookies
  •   

    Comments

    TIP OF THE DAY & FOOD HOLIDAY: National Kale Day

    kale-varieties-nationalkaleday.org-230r

    Three stems of curly kale with one of red
    Russian kale. Photo courtesy
    NationalKaleDay.org.

     

    Yesterday we focused on kale’s cousin, kohlrabi. But today is National Kale Day. If you’re one of the few better-eating-oriented food enthusiasts who hasn’t yet tried kale, today’s the day.

    This is the second annual National Kale Day, established as the first Wednesday in October. The holiday was established by Drew Ramsey, M.D. and chef Jennifer Iserloh, authors of 50 Shades of Kale.

    Their objective was to draw attention to the superfood, which continues to grow in popularity in both the retail and foodservice (restaurants, schools and other institutions, etc.) markets.

    The kale trend has driven up sales 20%-30% in the last year alone. As an illustration of how popular kale has become, mainstream producer Dole Fresh Vegetables recently rolled out new six salad mixes, all with kale, including a Kale Caesar salad kit.

    Kale is grown around the world, and has been cultivated for some 6,000 years. It’s easy to grow and hearty: A kale plant continues to produce late into winter, and after a frost, kale becomes even sweeter.
     
    TYPES OF KALE

    If you’re already a fan of green kale, visit farmers markets for specialty varieties. There are more than 50 varieties of kale, but in the U.S. you’re most likely to find:

     

  • Curly kale, the variety typically found in grocery stores. It can be bright green, dark green or purple in color with tight ruffled leaves. The fibrous stalks can be difficult to chop, but they’re easy to tear if fresh. The flavor is pungent, peppery and bitter. Seek out younger looking leaves for less bitterness.
  • Lacinato kale, also called black kale, dinosaur kale, Tuscan kale and other names*. It’s an Italian heirloom with blue-green leaves. Slightly sweeter and more delicate in flavor than curly kale, it has nutty, earthy notes.
  • Redbor kale, best known as ornamental kale, dark red or purple in color. It is certainly edible. You can grow it as a garden decoration and pick leaves as you need them, for cooking or garnishing.
  • Red Russian kale with flat leaves that resemble arugula leaves. It gets its name because the stems can have a red or reddish-purple tinge. It is considered one of the more flavorful kales, sweet and mild with just a bit of pepperiness. The stems, however, are too tough to digest and should be removed before cooking.
  •  
    *Lacinto kale is also called black kale, black Tuscan palm, cavolo nero (which means black cabbage in Italian), dinosaur kale, flat back cabbage, Italian kale, palm tree kale, Tuscan cabbage and Tuscan kale.

     

    To celebrate National Kale Day, make your favorite kale dish. Have you ever tried colcannon, a traditional Irish dish of kale (or cabbage) and mashed potatoes? We’re making it for dinner tonight, along with this kale salad:

    RECIPE: SHREDDED KALE WITH DATE PURÉE & PINE NUTS

    This recipe is from Svitana of ArtDeFete.com. She enhances a conventional vinaigrette with date purée for an exciting new flavor combination.

    Ingredients For 4 Servings

    For The Date Purée

  • 2 cups Medjool dates, pitted
  • 2 cups water
  • ½ teaspoon sea salt
  • Pinch nutmeg
  • Pinch cayenne pepper
  • ½ lemon, juiced
  •  

    shredded-kale-salad-with-date-puree-artdefete-230r

    Shredded kale salad with date purée. Photo courtesy ArtDeFete.com.

     
    For The Salad

  • 1 bunch kale, center ribs removed, leaves finely shredded
  • ¼ cup pine nuts, toasted
  • Optional garnish: ¼ cup Panko bread crumbs, toasted
  •  
    For the Dressing

  • 1½ tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon date purée
  • Salt and freshly ground black pepper
  •  
    Preparation

    1. MAKE the date purée: In a food processor, combine dates, water, salt, nutmeg, cayenne and lemon juice. Blend until it resembles a smooth paste. Taste and adjust the seasoning. You can keep date purée refrigerated up to two weeks or freeze for three months. Use the rest in smoothies or stir into yogurt.

    2. MAKE the dressing: Whisk together the vinegar, olive oil and date purée until well combined. Season to taste.

    3. COMBINE the dressing and shredded kale in a large bowl; toss until well coated. Taste and adjust the seasoning.

    4. ASSEMBLE the salad: Spread a thin layer (1 tablespoon) of date purée on each plate and top it with kale salad. Sprinkle with toasted pine nuts and toasted bread crumbs. Serve.

      

    Comments

    RECIPE: Zucchini Nachos, “Healthy Nachos”

    Zucchini Nachos

    Replace the tortilla chips with zucchini slices.
    Photo courtesy The Pampered Chef.

     

    Here’s some food fun that makes better-for-you “nachos.” Replace replace the salt-and-refined-carb tortilla chips with slices of grilled zucchini. The recipe is courtesy The Pampered Chef.

    RECIPE: ZUCCHINI NACHOS

    Ingredients

  • 3 large zucchini
  • Olive oil
  • 1/2 to 1 cup shredded Cheddar or Jack cheese
  • 1 can black beans, rinsed and drained
  • 1 medium tomato, seeded and chopped
  •  
    Optional Toppings

  • 1 large avocado, chopped
  • 2 green onions, chopped
  • 1/4 cup cilantro, chopped
  • 1 lime
  •  

    Preparation

    1. HEAT a grill to medium for 3 to 5 minutes. Cut the zucchini into ¼”-thick rounds, ideally using a crinkle cutter.

    2. TOSS the zucchini in a bowl with enough oil to moisten, plus salt and pepper to taste. Place zucchini in a single layer in a grill pan or directly on the grill. Cook 4 to 6 minutes, turning once, until tender.

    3. SPRINKLE with ½-cup shredded cheese and cook until the cheese is melted, about one minute.

    4. ARRANGE nachos on a platter and add toppings: half (or more) of the black beans, chopped tomato and other favorite toppings. Squeeze with lime juice and serve immediately.

     
      

    Comments

    RECIPE: Strawberry Cream Pie

    StrawberryCreamPie-calmilkadvisoryboard-230

    Make a delicious strawberry cream pie. Photo courtesy California Milk Advisory Board.

     

    Today is National Strawberry Cream Pie Day.

    A cream pie is a plain pastry or crumb pastry shell with a pudding or pudding-like filling. Butterscotch, chocolate, frangipane and vanilla are most common, as are banana cream pie, coconut cream pie, strawberry or raspberry cream pie.

    What’s the difference between cream pie and creme pie? Just the spelling. Creme is an Americanization of the French word for cream, crème (pronounced KREHM), most likely adapted in the U.S. to make the dish sound more special. But why mispronounce another language’s word for cream? Unless it’s a French recipe, such as Coeur à la Crème, stick to “cream.”

    And celebrate the day by making this delicious strawberry cream pie recipe, courtesy of the California Milk Advisory Board.

    RECIPE: STRAWBERRY CREAM PIE

    Ingredients For 8 Servings

    For The Crust

  • 1-1/2 cups flour
  • 1/2 cup powdered sugar
  • 2/3 cup melted butter
  • For The Filling

  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup cornstarch
  • 2 cups milk
  • 4 egg yolks, beaten
  • 1/2 teaspoon vanilla extract (substitute almond extract, if desired)
  • 3/4 cup sour cream
  • 2 cups strawberries, washed and sliced
  •  

    Preparation

    1. PREHEAT oven to 350°F.

    2. MIX the flour and powdered sugar together. Add the butter. Mix together and press mixture into a 9-inch deep dish pie plate. Bake 12 to 15 minutes or until lightly browned then let cool.

    3. COMBINE the sugar, salt and cornstarch in medium size saucepan. Slowly whisk in the milk until smooth. Cook over medium heat until thick, stirring constantly. Boil 1 minute then remove from heat.

    4. STIR a small amount of the hot mixture into the beaten egg yolks. Pour back into the pan and cook for 2 minutes more without letting the mixture boil. Remove from heat and stir in vanilla; fold in sour cream. Cover and cool to lukewarm.

    5. LINE the pie shell with sliced strawberries and pour the filling over the berries. Chill well before cutting into wedges. Makes 8 servings.
     
    Also check out this raspberry cream pie recipe (National Raspberry Cream Pie Day is August 1st).

     

    berries-bowl-230

    Yummy strawberries are available almost everywhere. Photo courtesy California Strawberry Commission.

     

    See many more delicious recipes from the California Milk Advisory Board.

      

    Comments

    TIP OF THE DAY: Apple Crisps Are Easy To Make

    You may not make homemade pie because you don’t like crust that much—or just don’t like wielding it.

    You can enjoy the same baked apple flavor with a betty or crisp (a.k.a. crumble). The differences, along with dough-topped variations such as cobbler, grunt, pandowdy and slump, are below.

    BEST APPLES FOR BAKING

    When you bake apples, you need a variety with balance of sweet and tart flavors and, more importantly, flesh that doesn’t become mushy when cooked. These include:

  • Braeburn, with firm flesh and spicy-sweet flavor, also great for applesauce.
  • Cortland, related to the McIntosh (which is better for applesauce), both an eating and baking apple.
  • Fuji, sweet and juicy, good for eating and baking.
  • Gala, great for eating and baking, is sweeter than other apples, so you can cut back on added sugar.
  • Granny Smith, one of the most popular eating and baking apples.
  •    

    Apple_Pear_Crisp-mccormick-230

    Apple crisp: With a crumb topping, it is easier to make than a pie. Photo courtesy McCormick.

  • Honeycrisp, an all-around apple we love for eating, with a crispness and firmness that works for baking.
  • Jonagold, a cross of the Jonathan and Golden Delicious varieties; also great for applesauce.
  • Melrose, a cross between Red Delicious and Jonathan varieties.
  • Newtown Pippin, crisp with sweet-tart flesh.
  • Rhode Island Greening, very tart and distinctively flavored.
  • Northern Spy, harder crunchy and a great baking apple.
  • Rome Beauty, mildly sweet and tart, with a milder flavor than others.
  • Winesap, a tart-and-spicy apple that was our Nana’s favorite for baked apples.
  •  

    apple-streusel-betty-crocker-230

    Apple crisp à la mode. Photo courtesy Betty
    Crocker.

     

    RECIPE: EASY APPLE CRISP

    Ingredients

  • 7 cups apples peeled cored and sliced (you can substitute Asian pears)
  • 1/4 cup lemon juice
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup water
  •  
    For the Cinnamon Topping

  • 1-1/2 cups all-purpose flour
  • 1 cup butter
  • 2-1/2 cups rolled oats
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/2 cups brown sugar
  •  
    Plus

  • Optional garnish: crème fraîche, mascarpone, whipped cream or vanilla ice cream
  • Preparation

    1. PREHEAT oven to 350°F. Combine apples, lemon juice, sugar and cinnamon in a large baking dish. Pour water over apples.

    2. PREPARE the topping. In a separate bowl, using a fork, cut the butter into the other listed ingredients until the mixture resembles coarse crumbs.

    2. SPREAD the topping over fruit mixture. Bake in a 350°F preheated oven 50 minutes or until topping is golden brown. It’s that easy!
     

    CRISP, CRUMBLE, COBBLER, ETC.: WHAT’S THE DIFFERENCE?

    A crisp is a deep-dish fruit dessert made with a crumb or streusel topping and baked. Similar dishes include:

  • Betty, a crisp topped with buttered bread crumbs instead of streusel. Some later recipes substitute graham cracker crumbs.
  • Buckle, a baked, bottom cake-like layer with the fruit mixed in, topped with a crumb layer (alternatively, the cake, fruit and crumbs can be three separate layers).
  • Cobbler, with a pastry top instead of a crumb top. The pastry is dropped from a spoon, the result resembling cobblestones.
  • Crisp, baked fruit filling covered with a crunchy topping which is crumbled over the top.
  • Crumble, the British word for crisp.
  • Grunt, a spoon pie with biscuit dough on top of stewed fruit (fruit which is steamed, not baked).
  • Pandowdy or pan dowdy, a spoon pie with a rolled top crust that is broken up to allow the juices to come through.
  • Slump, another word for grunt, which can be baked or steamed, and can be made upside down.
  •   

    Comments

    RECIPE: Figgy Blue Cheese Bacon Bites

    fig-blue-cheese-bacon-bites-litehouse-230

    Bacon, blue cheese, figs and…Fig Newtons!
    Photo courtesy Litehouse Foods.

     

    Here’s what we’re making this weekend to go with Olive Oil Martinis: Figgy Blue Cheese Bacon Bites.

    The recipe was developed by Jennifer Fisher for Litehouse Foods. You can see the whole photo spread here.

    These appetizers are simple to make from just four ingredients that you can easily keep on hand. Says Jennifer, “An insanely delicious bacon aroma wafts through the house to alert everyone that good things are about to happen!”

    Prep and cooking time is 35 minutes.

    RECIPE: FIGGY BLUE CHEESE BACON BITES

    Ingredients For 12 Servings

  • 6 strips of hardwood-smoked thickly sliced maple bacon
  • 12 fig cookies (like Fig Newtons)
  • 4 ounces blue cheese
  • 6 dried Turkish brown figs
  • Plus:

  • Toothpicks
  •  

    Preparation

    1. PREHEAT oven to 375°F. Line rimmed baking sheet with foil.

    2. CUT bacon in half crosswise so that the 6 strips become 12 shorter strips.

    3. CUT blue cheese into 12 approximate ½ teaspoon chunks.

    4. SLICE dried figs in half lengthwise.

    5. ASSEMBLE: Top one fig cookie with blue cheese. Top blue cheese with fig, cut side down. Wrap with bacon, using a toothpick to secure.

    6. PLACE on the prepared baking sheet. If you have a rack or crisper sheet, set this on top of baking sheet for more even cooking. Place Figgy Blue Cheese Bacon Bites on the sheet and bake for approximately 25 minutes or until bacon is crisped and cheese is bubbling.

     

    fig-bacon-bites-raw-litehouse-230

    Ready to go into the oven. Photo courtesy Litehouse Foods.

     

      

    Comments

    RECIPE: Kimchi Fried Rice

    kimchi-fried-rice-eastandwest-yotelNYC-230

    Enjoy this for breakfast, lunch or dinner!
    Photo courtesy Yotel New York.

     

    Kimchi or kimchee is a traditional Korean fermented vegetable dish, the most common side dish in Korean cuisine. It is also a main ingredient in many popular Korean dishes, such as kimchi stew.

    Kimchi has always been made year-round, but in earlier times it was made in larger quantities during the winter months, when fresh vegetables were few. Like many societies pre-refrigeration, pickled vegetables were a winter mainstay. Here’s more about kimchi.

    In addition to Asian markets, you can now find kimchi at natural food stores, including chains like Whole Foods and Trader Joe’s.

    This fusion recipe from East & West at Club Lounge combines Korean kimchi with Chinese fried rice with a western fried egg.

    RECIPE: KIMCHI FRIED RICE WITH FRIED EGG

    Ingredients For 4 Servings

  • 8 cups cooked white rice
  • 1 teaspoon chopped garlic
  • 1 teaspoon canola oil
  • 1 cup kimchi vegetables, chopped
  • 1 scallion, chopped
  • 1 bok choy stem, chopped
  • 1 carrot, julienned
  • 1 teaspoon chili paste (sambal olek)
  • Salt and pepper to taste
  • 4 fried eggs, sunny side up, crispy edges, salt and pepper to taste
  • Optional garnish: julienned green onion
  • Preparation

    1. SAUTÉ garlic in canola oil and add rice. Stir fry rice for 2 minutes, then add kimchi.

    2. STIR fry for an additional minute; then add scallions, bok choy and sambal.

    3. SEASON with salt and pepper, and portion into four individual bowls or one large serving bowl.

    4. TOP with crispy fried egg(s) and green onions and serve.

     
      

    Comments

    TIP OF THE DAY: Asian Pears

    In the spring, when the blossoms fall from the Asian pear trees, the nascent pears are the size of peas. Now, at harvest time, many are as large as croquet balls, some varieties the size of softballs (and yet low in calories—about 50 per 4 ounces).

    If you see a red and white Subarashii Kudamono, the fruits haven’t crossed the Pacific Ocean: They’re grown in Pennsylvania.

    While on business in Japan in 1973, American inventor Joel Spira received a gift of Asian pears. Upon returning home, he tried to obtain more of the crunchy, juicy fruit but couldn’t find it. So, he decided to grow his own.

    Spira and his wife Ruth (who has a botany degree) purchased orchard land in the fertile Lehigh Valley of eastern Pennsylvania, and set about growing traditional varieties of Asian pears as well as creating new varieties. They named their company Subarashii Kudamono, Japanese for “wonderful fruit.”

    Today, thousands of their trees yield numerous varieties of Asian pears. The 2014 harvest has begun, and the fruit is now available at gourmet grocers from New York and New Jersey down to Pennsylvania, Maryland and Virginia, and nationally online at WonderfulFruit.com.

       

    AsianPears_bluebowl_230

    A simple yet elegant dessert. Serve with an optional drizzle of honey. Photo courtesy WonderfulFruit.com.

    Asian pears are also grown in California, Oregon and Washington, in addition to orchards worldwide.

    So today’s tip is to try Asian pears.
     

    ARE ASIAN PEARS PEARS, APPLES OR A HYBRID?

    “Asian pear” is the generic name for more than 25 different varieties of a pear species that originated in Asia. The fruit was first cultivated in what are now China, Japan and Korea, beginning as far back as 330 B.C.E.

    Although the shape is reminiscent of some varieties of apples and has the crunchy flesh of apples, the Asian pear, Pyrus pyrifolia, belongs to the same genus as European pears, Pyrus communis. This means you can eat them in the same way, in recipes or as hand fruit, with the skin or peeled.

    Don’t expect a creamy European pear texture, though, or any apple flavor from the fruit that is also known as apple pear, Korean pear, Chinese pear and sand pear, among other names.

    And unlike European pears, Asian pears don’t soften when ripe. They remain crunchy, even when cooked.
     
    HOW TO SERVE ASIAN PEARS

    This fruit is very versatile, pairing well (no pun intended) in savory and sweet recipes. For starters, consider:

  • Breakfast: Sliced as your morning fruit, atop cereal, baked like a baked apple.
  • Lunch/Dinner: Sliced into a green salad with blue cheese or feta; diced into chicken salad; julienned into cole slaw; added to stuffing; cooked and puréed into soup; in stir-fries or Asian dishes seasoned with curry powder, five-spice powder, ginger, soy sauce and/or star anise; instead of sautéed apples with ham, pork chops and other proteins.
  • Dessert: Poached, using your favorite poached pears recipe, baked in tarts, with a cheese plate, served plain with a drizzle of honey.
  •  
    There are dozens of Asian Pear recipes at WonderfulFruit.com: desserts, salads, slaws, spreads, combined with favorite proteins, even Asian pear fries!

     

    Asian_Pear_PA_sticker-230

    If there’s no sticker, ask the produce
    manager about the variety and provenance
    of the Asian pears. Photo courtesy
    WonderfulFruit.com.

     

    RECIPE: SALAD WITH ASIAN PEARS

    You can turn this side salad into a main course by topping it with a grilled protein: chicken breast; fish fillet, scallops or shrimp; lamb, etc.

    Ingredients For 4 Servings

  • 4 cups of mixed baby greens
  • 1 head radicchio
  • 2 medium Asian Pears, diced
  • Blue cheese, feta or goat cheese, crumbled, diced or sliced
  •  
    For The Dressing

  • 1-1/2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons olive oil
  • 1/2 teaspoon honey
  • Salt and pepper to taste
  •  
    Preparation

    1. TEAR the radicchio into bite-sized pieces and combine with greens in a salad bowl (also tear greens if not using baby greens). Add the diced pears.

    2. WHISK the vinegar and mustard, then whisk in the olive oil. Add honey, salt and pepper. Toss with the salad.

    3. ADD cheese to top and serve.
     

    TRADITIONAL ASIAN PEAR VARIETIES

    Depending on the variety, Asian pears can range from medium to large to extra large. Most colors vary from yellow to tan-brown; some have green or russet hues. Their skin may be smooth or speckled. Some of the most popular varieties grown in the U.S. include Hosui (Golden Russet Brown), Kosui (Golden Russet), Nijiseiki or Twentieth Century (Yellow-Green), Shinseiki (Yellow) and Shinsui (Russet Brown).

    These conventional varieties are grown by Subarashii Kudamono:

  • Atago, often heart-shaped,is exceptionally flavorful. Ripening late in the season, it has a lovely butterscotch colored skin. This fruit is juicy and crunch, with subtle tropical flavors of mango, kiwi and passionfruit plus notes of citrus and melon.
  • Hosui has a mild, clear, sweet flavor. This crisp and juicy fruit is golden tan in color with a slight conical shape. In Japanese Hosui means sweet water.
  • Niitaka is a golden light brown in color with a distinctive peaked top. Another very crisp juicy variety, it is sweet with a hint of a nuttiness.
  • Olympic is very round, khaki (brownish-green) color with a blush of dark red. It has a rich flavor, is lightly crisp and displays a delicate amount of juiciness.
  • Yoinashi is very sweet, with a hint of butterscotch. It is golden-orange in color and is slightly oval in shape.
  •  
    The company has also bred and patented five additional varieties: It’s an Asian pear lover’s paradise. One of them, Asaju, is grown artisan-style in a wax-lined bag, so the skin is wafer thin and very crisp.

    You can buy them online for yourself or as gifts. A 5-pound gift box is $29.95; a 9-pound gift box is $39.95.
     

    MORE ABOUT ASIAN PEARS.

      

    Comments

    RECIPE: Asian Lettuce Wraps With Steak

    East meets West in these Vietnamese-style steak and lettuce wraps, delicious for lunch, a first dinner course or main course.

    The recipe comes from The Great Pepper Cookbook, one of our favorite new cookbooks from the produce experts at Melissas.com, available in hardcover, paperback and Kindle editions.

    This recipe was created by Melissa’s chef Tom Fraker. Prep time is 35 minutes; total Time including marinating, is 8 hours, 40 minutes.

    RECIPE: STEAK LETTUCE WRAPS

    Tri-tip comes from the bottom side of the sirloin and can sometimes be hard to find. You can substitute beef tenderloin. The serving size is about 1¼ cups.

    Ingredients For 8 Servings

  • ¾ cup packed brown sugar
  • ½ cup soy sauce
  • ½ cup extra-virgin olive oil
  • 1 tablespoon dry mustard
  • 2 tablespoons Worcestershire sauce
  • 8 garlic cloves, minced (about ½ cup), divided
  •    

    steak-lettuce-wraps-melissas-230

    Steak & lettuce wraps. Photo and recipe courtesy Melissas.com.

  • 4 fresh serrano chile peppers, stems and seeds removed, finely diced (about 3 tablespoons), divided
  • 1¼ cups lime juice, divided (about 8 limes)
  • 1½ pounds beef tri-tip
  • Vegetable oil
  • 1½ cups fresh cilantro leaves, chopped
  • 6 green onions, trimmed and sliced
  • 4 Roma tomatoes, diced
  • 1 red onion, sliced (about 1 cup)
  • 8 butter lettuce leaves
  • Optional: 2 cups shredded Cheddar cheese (about 8 ounces)
  •  

    the-great-pepper-cookbook-melissas-230

    A great cookbook for chile lovers! Photo
    courtesy Melissas.com.

     

    Preparation

    1. WHISK together in a bowl the brown sugar, soy sauce, oil, mustard, Worcestershire sauce, half of the garlic, half of the chile, and 1 cup juice. In a large zip-top plastic bag, combine the beef with the marinade. Seal the bag and turn it several times to mix well and coat beef. Refrigerate 8 hours or overnight.

    2. PREHEAT the grill to medium-high heat. Oil grill rack. Remove beef from zip-top plastic bag; discard marinade. Place beef on grill rack; grill until both sides are marked, about 3 to 5 minutes per side. Turn off all but one burner; move beef to cool side of grill rack and partially cover. Grill until desired doneness (125°F for rare, 135°F for medium, or 145°F for well done), about 15 to 25 minutes. Let meat rest 15 minutes. Slice thinly against the grain.

    3. MAKE the sauce. In a bowl, combine the remaining half of the garlic and chile, the remaining ¼ cup juice, cilantro, green onions, tomato and onion. Top the lettuce leaves evenly with beef slices and the chile mixture. Sprinkle evenly with cheese, if desired. Serve.

     

      

    Comments

    TIP OF THE DAY: Millet, A Gluten Free Whole Grain

    Today’s tip comes from Bob’s Red Mill, where there’s always something new and delicious to discover. Our recent discovery: millet, a gluten free, ancient whole grain.

    Easily used as a replacement for rice and bulgur wheat with millet in a salad with dates and pistachio to benefit from the whole grain, gluten free and high protein goodness. The nutty sweet flavor is an added bonus!

    Millet, an ancient grain, was first farmed some 10,000 years ago in East Asia. A staple crop in Asia and Africa—then and now—it was revered as one of five sacred crops in ancient China. It’s mentioned in the Old Testament, the writings of Herodotus and the journals of Marco Polo.

    Millet grows well in poor, droughty and infertile soils, and are more reliable than most other grain crops under these conditions.

    It fell out of fashion in the cuisines of America and Europe, but it’s always been available in health food stores. A small, round, yellow seed, you also find it in natural food stores like Whole Foods Market, and in many general grocery stores.

    Millet has a mild, sweet flavor and cooks quickly, making it a tasty, convenient whole grain for sides, salads and stir fries. Its light flavor enables it to be prepared as a sweet or savory recipe. In addition to fiber, it’s packed with B vitamins, iron, magnesium, manganese and phosphorus.

    The most widely cultivated species include, in order:

       

    millet-horiz-bobsredmill-230r

    Millet, a grain to discover. Photo courtesy Bob’s Red Mill.

  • Pearl millet (Pennisetum glaucum), what you’re most likely to find in the U.S.
  • Foxtail millet (Setaria italica)
  • Proso millet (Panicum miliaceum), also called broom corn millet, common millet, hog millet and white millet)
  • Finger millet (Eleusine coracana)
  •  
    Easy Ways To Enjoy Millet

  • Breakfast: Substitute millet for a bowl of oatmeal; bake raw millet seeds into breads and muffins for a healthful crunch.
  • Salad: Substitute millet in any grain salad; add a scoop as a garnish for a green salad or cooked vegetables.
  • Side: Serve millet with a drizzle of olive oil, fresh-cracked pepper and an optional sprinkle of grated Parmesan. We also enjoyed a side of millet, chopped dates and pistachio nuts.
  •  

    millet-spring-roll-salad-bobsredmill-230L

    Millet salad: Serve it as a side or top with a
    grilled protein. Photo courtesy Bob’s Red Mill.

     

    RECIPE: MILLET STIR-FRY

    Use this recipe from Bob’s Red Mill to turn a simple stir-fry into something special, replacing rice with millet. You can add an optional protein (chicken, tofu, etc.).

    Ingredients For 4 Servings

  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup millet
  • 2 tablespoons oil
  • 1 cup sliced onion
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 large head of broccoli, chopped
  • 1 cup sliced carrot
  • 5 ounces canned water chestnuts
  • 1/4 cup cashew pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoons honey
  • 1 tablespoon cornstarch
  •  

    Preparation

    1. BRING water and salt to a boil in a pot. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35-40 minutes.

    2. COMBINE soy sauce, rice vinegar, honey and cornstarch. Set aside

    3. HEAT oil in a large pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and ginger; cook for 1 minute. Add broccoli, carrots and water chestnuts. Cook until vegetables are al dente to tender, depending on preference, 7-10 minutes. Add millet and cashews.

    4. POUR soy sauce mix over the stir-fry and cook until the sauce is absorbed, about 2 minutes. Remove from heat and serve.
     
     
    MORE MILLET RECIPES

    Here are three delicious recipes from Bob’s Red Mill:

  • Millet Salad, a combination of grain and crunchy veggies (recipe)
  • Sweet Millet Congee with apples and bacon, for breakfast (recipe)
  • Spinach and Lemon Millet Arancini, fun party fare (recipe)
  •  
    Let us know what you think of millet!

      

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