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.

Crunchy Asian Salad filled with edamame, ramen noodles, cabbage . . .

Packed with flavor and crunch, this Asian-flavored salad can 

be served as a main dish or side. 

Crunchy Asian Salad        Serves 3 to 4 

Salad:

1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)

1/4 cup sliced almonds

About 2 cups+ (8 oz.) finely shredded green cabbage

1/4 cup grated carrots

1/2 cup thinly sliced green onions

1 to 2 cups frozen shelled edamame, thawed

Asian Vinaigrette:

1/4 cup vegetable oil

1 tablespoon+ sesame seed oil 

2 tablespoons agave or honey

1/4 cup  rice wine vinegar 

2 to 3 teaspoons low-sodium soy sauce

Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
   
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
   
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
   
6. Drizzle with vinaigrette and toss. 
   
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.

   

   We served our salad as a main dish with cracker bread on the side.

Recipe without photos . . .

Crunchy Asian Salad        Serves 3 to 4
Salad:
1 (3 oz.) pkg. ramen noodles, crumbled - discard seasoning packet (I think it is easier to crush the noodles while they are still in the package)
1/4 cup sliced almonds
About 2 cups+ (8 oz.) finely shredded green cabbage
1/4 cup grated carrots
1/2 cup thinly sliced green onions
1 to 2 cups frozen shelled edamame, thawed
Asian Vinaigrette:
1/4 cup vegetable oil
1 tablespoon+ sesame seed oil
2 tablespoons agave or honey
1/4 cup  rice wine vinegar
2 to 3 teaspoons low-sodium soy sauce
Pinch of salt & pepper

1. Salad: Spread crumbled noodles and almonds on a baking tray.
2. Bake for 5 minutes in a preheated 375° oven; stir and bake another 2 to 3 minutes or until noodles and almonds are lightly browned. Watch carefully!
3. Vinaigrette: Place all ingredients, starting with minimum amounts, in a jar. Shake to blend. Taste and adjust seasoning or amounts as needed.
4. Assembling Salad: Place cabbage, carrots, green onions and edamame in serving dish.
5. Top with noodles and almonds.
6. Drizzle with vinaigrette and toss. 
7. Serve immediately or cover and refrigerate up to 3 days. Note: The noodles will lose their crunch if store overnight but the salad is still good. To retain crunch — portion out preferred amount of salad mixture (cabbage, carrots, onions, edamame), sprinkle with a portion of the noodle-nut mixture and add enough vinaigrette to dress salad. Store remaining salad mixture and dressing in refrigerate and assemble salads right before eating.

Beefing Up MyPlate — Sumptuous Steak Stir-Fry

     Lean, healthy and packed with protein, this beef stir-fry was one of the recipes suggested when Barry completed the Kansas Beef Council’s online personality assessment that coordinates with the USDA's new dietary guidelines. 

     Since he’s been quite health conscious as of late, it seems only fitting that his assessment declared him a “Lean Lover” and explained that a 3-oz. portion of lean beef has only 150 calories, on average; it’s packed with protein which provides a feeling of satisfaction that helps with weight management. 

     We gave this recipe a thumbs up and plan to add it to our plate again and again.
     Check out the Kansas Beef Council's page — it's  is full of lots of other recipes, nutritional tips.

     To take the eating personality assessment, click on My Plate, My Way. (And, to see the results of mine, check out the recipe for Beef Breakfast Pizza Olé. )

Sumptuous Steak Stir-Fry   Makes 4 servings
Total recipe time: 20 to 30 minutes

Above: Remove the strings from snow
 peas.
Below: Cut veggies --I used a diagonal
cut on carrots & celery.

1 pound beef top round steak, cut 1-inch thick

1 small yellow bell pepper, cut into thin strips

1 cup broccoli florets

2 medium carrots, sliced

1/2 cup fresh snow peas, trimmed

1 stalk celery, sliced

1/2 cup frozen shelled edamame*, defrosted

2 cloves garlic, minced, divided

1/4 cup water

Salt

1/3 cup sesame-ginger stir-fry sauce

1/4 to 1/2 teaspoon crushed red pepper

3 cups hot cooked brown or white rice, prepared without butter or salt

1.     Combine vegetables, half of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.

2.     Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining half of garlic.

Barry cuts the beef into thin strips. The thin cut breaks down connective tissue resulting in a tender beef. 

3.     Heat same skillet over medium-high heat until hot. Add half of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.

Beef sears quickly and is losing it's pink color. 

4.     Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.

.

Couldn't resist --I just had to add an Asian influence to our delicious stir-fry that we served over brown rice.

Note: Edamame is young green soybeans that add additional protein to this dish plus an interesting taste and texture. Although you could vary the veggies in this dish (adding your favorites or using what you have on hand) we really liked the addition of this particular veggie.