.................. Cooking with Barry & Meta: July 2021

Roasted Beet & Red Onion Salad or Side

Another dish from our garden! Serve the roasted beets and red onions over greens for a salad or forget the lettuce and use the veggies as a sumptuous side dish. Cheese would also be a nice addition to this salad -- perhaps shaved Parmesan or chunks of blue cheese.

Sliced beets and onions are ready to roast.

Roasted Beet & Red Onion Salad or Side About 4 servings

2 to to 3 large beets, peeled & sliced about 1/2” thick

1 large red onion, peeled & thinly sliced

2 to 3 garlic cloves, peeled & chopped

2 to 3 sprigs fresh thyme

2 Tablespoons olive oil

1 Tablespoon brown sugar

1 teaspoon salt

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Leafy lettuce

Toasted walnuts

Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar for drizzling over salad

Preheat the oven to 350° F. Spray a large baking sheet with cooking spray or brush lightly with olive oil.
In a medium mixing bowl, toss together the beets, onions, cloves, thyme leaves, olive oil, brown sugar and salt until all the veggies are coated in oil and well mixed.
Spread the mixture out over the prepared pan and bake for 45+, stirring every fifteen minutes or until the beets are tender and the onions are tender. Pan could be covered with foil during the last 10 to 15 minutes if they are becoming too caramelized.
To make a salad: Arrange roasted beets and onions over lettuce. Top with walnuts. Drizzle with olive oil and Extra Virgin Olive Oil and Blanco (white) Balsamic Vinegar.

Carrot Salad A La Mode De Gautier

Barry pulled fresh carrots just about the time Inge Teasley and Gwyn Johnson began singing the praises of this salad. Inge then shared the recipe and I made it to accompany last night’s fish. Originally I thought the olives and eggs were a strange accompaniment but after one bite, I changed my mind. An interesting and tasty recipe that will become a staple at our house.

Carrot Salad A La Mode De Gautier 4 servings

1/4 teaspoon finely chopped garlic (about 1 small clove)

Scant 3/4 teaspoon salt (I used kosher)

1/4 cup salad/vegetable oil (preferably peanut oil)

4 teaspoons wine vinegar (I used white wine vinegar)

1/4 teaspoon Dijon mustard

½ teaspoon freshly ground black pepper

8 to 10 young, thin carrots

8 black Greek olives (I used kalamati and increased amount)

2 hard-cooked eggs, sliced

Dressing: Put the garlic in a small bowl, add the salt and press garlic with a pestle till it is well mashed. Add the oil, vinegar, mustard, and pepper. Beat with a fork or whisk; cover and set aside.
Peel the carrots. Shred them into long thin pieces using the side with round holes on a four-sided conventional kitchen grater. Shred enough carrots to make 2 firmly packed cups.
Re-beat/whisk the oil-vinegar dressing and pour on the carrots. Toss lightly together, tossing till the dressing thoroughly coats the carrots.
Pile on a platter and garnish with the olives and eggs.
Newspaper clipping of recipe — NOTE at the bottom suggests serving this salad as a "lightful" hors d'oeuvre with drinks on small plates in the living room before going into dinner.

2 soy-based recipes as featured in KANSAS! Magazine, issue 4, 2020: Pork Loin Roast & Black Soybean Corn Salad

Kansas soy finds a place on the plate in issue 4, vol 77, 2021, of KANSAS! Magazine. The Taste section features "Soy in the mIx", my article explaining the role of soy in Kansas agriculture, in the market plate and on the plate. Charlene Patton, consumer media specialist for the Kansas Soybean Commission shares her insight and shares her "joy of soy" as well as two soy-based recipes.

Photo from the magazine of the two featured soybean dishes.

This issue offers up an array of places to go, things to see and trails to hike. There are stories about food chains that had their start in Kansas and cowboy polo. And, as usual, the photography is amazing.

Rotisserie Pork Loin Roast Yield: 8 servings

Soy flour is a component is the rub used on the pork roast. The flour, made by grinding roasted soybeans into a powder, retains the bean’s nutritious fiber and oil, and adds a rich, nutty flavor.

INGREDIENTS

4-pound boneless pork loin roast
2 tablespoons brown sugar, packed
1 tablespoon soy flour blend*
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons kosher salt
¼ teaspoon ground cinnamon
2 tablespoons vegetable (soy) oil

DIRECTIONS

1. Pat roast with paper towel to remove moisture. Use butcher string to tie if needed. Place meat on rotisserie spit rod and secure with skewers.

2. In small bowl combine brown sugar, soy flour blend, cumin, smoked paprika, kosher salt and cinnamon.

3. Brush meat with vegetable (soy) oil and rub with spice mixture to cover meat on all sides. Place rod in motor over indirect heat with coals on each side. A drip pan in center will catch juices. Roast for 30 to 60 minutes depending on temperature of coals. Check for doneness with a meat thermometer with 145°F for medium.

4. When done remove roast from grill and remove rotisserie spit rod; cover roast with foil; let roast rest for 15 minutes. Carve into slices.

*Soy flour blend is 7 cups all-purpose flour combined with 1 cup soy flour.

Nutritional Information per serving: one serving (237 g)

Calories 370; Total Fat 22g (9 g sat fat); Cholesterol 120 mg; Sodium 1,142 mg; Total Carbs 5 g; Protein 42 g; Fiber 1 g

Black Soybean Corn Salad with Citrus Dressing Yield: 8 servings

This recipe features both edamame and black soybeans. Edamame are harvested when the beans are still green and sweet tasting; they are generally available in the freezer sections of mainstream grocery stores. As soybeans mature in the pod, they ripen into hard, dry beans; although most are yellow, there are also brown and black varieties. Cans of black soybeans are most often found in specialty markets.

INGREDIENTS

1 can (15 ounces) black soybeans, drained and rinsed

1 cup frozen corn, thawed

½ cup shelled edamame, cooked

½ cup chopped red bell pepper

½ cup chopped red onion

¼ cup chopped fresh cilantro

1 tablespoon orange zest

1 teaspoon lime zest

½ cup orange juice

1 tablespoon lime juice

¼ cup vegetable (soy) oil

¼ teaspoon salt

DIRECTIONS

1. Combine in mixing bowl black soybeans, corn, edamame, bell pepper, onion and cilantro.

2. For dressing, grate peel of orange and lime and place zest in container that has a tight fitting lid. Add orange juice, lime juice, vegetable (soy) oil and salt; close with lid and shake to mix.

3. Pour dressing as desired over vegetable mixture; refrigerate to chill.

Nutritional Information per serving: one serving (125 g)

Calories 152; Total Fat 10g (1g sat fat); Cholesterol 0 mg; Sodium 93 mg; Total Carbs 12 g; Protein 6g; Fiber 4 g

And, just for fun . . . a soy quiz provided by Charlene Patton:

1. How many years ago did the Chinese discover the soybean?

1000 years 3000 years X 5000 years

Soybeans were discovered more than 5,000 years ago, growing wild on the windy plains of eastern Asia. According to Chinese tradition, soybeans were named as one of the five sacred crops by Emperor Sheng-Nung who reigned 5,000 years ago.

2. When did soybeans come to the United States?

1400 1500 1600 1700 X 1800

Soybean are a relatively new crop to the United States compared to wheat and corn. The first soybeans came to American in trading ships returning from China in the early 1800’s. Soybeans were used as an inexpensive heavy material in the ship for stability & were tossed overboard upon arrival. In 1879 scientists at agricultural experimental stations planted and harvested soybean crops. By 1898, USDA was conducting tests on soybeans and distributing seeds to farmers to grow for animal feed.

3. Check the foods that may contain soy ingredient.

Margarine / Peanut Butter / Beef Bouillon /Candy Bar / Canned Soup / Vegetable oil

ALL or the above. Read the label! 80% of the food items in the grocery store contain some type of soy ingredient. Soy oil is the natural oil extracted from the whole soybean. 75% of the vegetable oil sold is soybean oil.

4. Most soybeans in Kansas are used are used for animal agriculture?

X Yes No

97% of soybeans are used for soybean meal which goes to feed livestock (beef, pork, dairy cows and poultry).

5. How many crayons will the oil from one bushel of soybeans make?

586 1,238 X 2,112

The oil from one bushel of soybeans will make 2,112 crayons. One acres

of soybeans can produce 82,368 crayons.

Shortcut Sourdough French Bread

I've been making this bread since the 1970s and it is always a favorite — it is based on a recipe in the Sunset Cook Book Of Breads, 1966, pp. 65 & 66. For the quick overnight starter instructions, click on recipe. Besides just eating it along with salads, pasta and other entrees, it is especially good in Marla's French Bread Toast and in Eddie Morris' Salad Bread.

Shortcut Sourdough French Bread Makes 2 to 3 loaves

A batch of quick overnight sourdough starter

1 (¼ oz.) pkg. instant yeast (or 1 scant tablespoon)

1½ cups warm water (about 110°)

1 cup sourdough starter @ room temperature

About 6 cups regular, all-purpose flour, unsifted

2 teaspoons each salt & granulated sugar

1 teaspoon cornstarch mixed with ½ cup cold water

1. In a measuring cup or small bowl, soften yeast in the water – it should bubble.

2. In another large bowl, add starter, 4 cups of the flour, the salt, sugar and the bubbling yeast; stir until all ingredients are well combined.

A Swedish dough whisk works well for combining ingredients.

3. Cover with a clean kitchen towel or plastic wrap and let rise (1^st proofing) in a warm place (about 85°) until doubled in bulk, about 1 to 1½ hours (it won’t hurt it rises longer).

Dough after 1 1/2 hours of resting and rising.

4. Stir in enough of the remaining flour (about 1½ cups) until dough comes together in a ball and is not sticky.

5. Turn dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes adding additional flour if needed to prevent dough from sticking (but avoid adding so much that the bread is dry).

6. Divide dough in half or thirds and shape. For oblong loaves, flatten dough and roll up into a log; pinch to seal edges. For round loaves, shape dough into smooth balls, pinching a seam underneath.

7. Set shaped breads, seam side down, in greased or sprayed French loaf pans or cookie sheet(s). Stretch, pull &/or adjust bread once in pan or on sheet if needed. Cover with a towel and let rise in a warm place (2^nd proofing) until puffy & almost double – about 1 hour for large loaves; 45 minutes for smaller loaves

Above: Loaves right after shaping.
Below: Loaves after rising.

8. Adjust oven racks so they are on the two lowest positions. Preheat oven to 400°. Just before bread is ready to bake, place a rimmed baking sheet on the lowest rack and fill with about 1/2” boiling water. (The steam will help produce a crisp loaf.)

9. Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.

10. With a sharp knife or lame, positioned at an angle, cut 1/2” deep slashes on top of each loaf (the bread may deflate a bit at this point but will recover as it bakes; this helps release steam and avoids excess cracking on the surface). Brush tops and sides evenly with cornstarch mixture (helps create a shiny loaf and crispy surface). Seeds (sesame, poppy, caraway, etc.) could be added on top at this point.

11. Bake in preheated 400° oven; after 10 minutes (7 for smaller), brush loaves again with cornstarch mixture. Bake about 25 minutes longer (20 minutes for smaller) —until loaves are golden and sound hollow when tapped or internal temperature registers 190-200° F. Cool on wire racks.

Recipe without photos . . . Shortcut Sourdough French Bread Makes 2 to 3 loaves

1 (¼ oz.) pkg. instant yeast (or 1 scant tablespoon)

1½ cups warm water (about 110°)

1 cup sourdough starter @ room temperature

About 6 cups regular, all-purpose flour, unsifted

2 teaspoons each salt & granulated sugar

1 teaspoon cornstarch mixed with ½ cup cold water

1. In a measuring cup or small bowl, soften yeast in the water – it should bubble.

2. In another large bowl, add starter, 4 cups of the flour, the salt, sugar and the bubbling yeast; stir until all ingredients are well combined.

3. Cover with a clean kitchen towel or plastic wrap and let rise (1^st proofing) in a warm place (about 85°) until doubled in bulk, about 1 to 1½ hours (it won’t hurt it rises longer).

4. Stir in enough of the remaining flour (about 1½ cups) until dough comes together in a ball and is not sticky.

6. Divide dough in half or thirds and shape. For oblong loaves, flatten dough and roll up into a log; pinch to seal edges. For round loaves, shape dough into smooth balls, pinching a seam underneath.

9. Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.

10. With a sharp knife or lame, positioned at an angle, cut 1/2” deep slashes on top of each loaf (the bread may deflate a bit at this point but will recover as it bakes; this helps release steam and avoids excess cracking on the surface) Brush tops and sides evenly with cornstarch mixture (helps create a shiny loaf and crispy surface). Seeds (sesame, poppy, caraway, etc.) could be added on top at this point.

Instant Pot Chicken Cacciatore

I said to Barry, “Did I mention I love this Instant Pot?’ “Only once or twice!” he replied. The 3-quart size is “perfect” for us and here’s the latest recipe for two; it was finished (including time when pressure builds up and is released) in just under an hour. We served it over homemade egg noodles, but any pasta works. Or, try serving it on polenta, rice or even mashed potatoes.

Instant Pot Chicken Cacciatore 2 servings

2 chicken thighs

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

! tablespoon cornstarch mixed with a little cold water to create a slurry

Chopped basil or parsley for topping

Season chicken with salt and pepper on both side.
Press sauté on the Instant Pot, add olive oil and heat; then add chicken and brown on both sides a few minutes. Set aside.
Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes.
Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
Cook high pressure 25 minutes; natural release.
Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .

Recipe without photos. . .

Instant Pot Chicken Cacciatore 2 servings

2 chicken thighs

Kosher salt and pepper to taste

Olive oil – a tablespoon on two

About 1 cup crushed tomatoes with juice

1/2 onion, diced or sliced

1/2 green bell pepper, diced

2 garlic cloves, thinly sliced

1 teaspoon fresh or 1/2 teaspoon dried oregano

1 teaspoon fresh or 1/2 teaspoon dried parsley

1 bay leaf

Chopped basil or parsley for topping

Season chicken with salt and pepper on both side.
Press sauté on the Instant Pot, add olive oil and heat; then add chicken and brown on both sides a few minutes. Set aside.
Remove chicken; add onions and peppers. Sauté until soften and golden, 5 minutes.
Return chicken to pot. Pour tomatoes over the chicken and vegetables, add oregano, parsley, bay leaf, salt and pepper, give it a quick stir and cover.
Cook high pressure 25 minutes; natural release.
Taste and adjust seasoning if needed. Then add cornstarch slurry; press sauté on the Instant Pot and let the mixture cook until tomato mixture is thickened to a gravy-like consistency.
Remove bay leaf,; garnish with basil or parsley. Serve over pasta, rice, polenta, mashed potatoes or . . .

Skillet Eggs and Vegetables

Quick to make, this is a recipe from The Family Dinner Project, a website filled with food, fun and conversation about things that matter. It offers delicious food, often quick-to-make recipes and encourages families to gather around the table.

Skillet Eggs and Vegetables is a great way to utilize garden fresh vegetables and fresh herbs. I made it for a quick and satisfying supper and served it with a slice of toasted bread.

oject.org

Skillet Eggs and Vegetables for 2

1 tablespoons olive oil

1/2 onion, thinly sliced (I used a combination of red and white)

1 - 1 1/2 cups of raw vegetables, cut into chunks. Use what you have on hand: peppers, halved cherry tomatoes, asparagus, kale, mushrooms, cauliflower…. I also threw in some fresh herbs to the mix.

Salt & pepper

2 eggs

Parmesan cheese for sprinkling on top if desired

Preheat the oven to 400°F.
Sauté the onion (and peppers if using) in olive oil until translucent.
Add the other vegetables and fresh herbs if using; cook until they soften. Season with salt and pepper.
Crack the eggs one at a time on top of the vegetable mixture, arranging so each has a little room around it.
Sprinkle the Parmesan cheese on top if desired.
Put the whole saucepan in the oven and bake for about 5 minutes (less if you like your yolks runny, and more if you want them totally firm).

Recipe without photos . . .