Photo: San-J Gluten Free Tamari
Looking for a great Gluten-Free Stir-Fry Recipe? I'm a huge fan of veggie stir-frys made in a Tagine! Yes a Moroccan Tagine :) You know I'm a global citizen so it makes sense, doesn't it? - Stay tuned for the Tagine article.
Try this Recipe from San-J using their delicious Tamari Sauce (and you can make it in anything you prefer, including a Tagine if you're adventurous).
SHIITAKE MUSHROOMS, PEA PODS & WATER CHESTNUTS
1 Tablespoon vegetable oil
1 teaspoon toasted sesame oil
1 pound fresh shiitake mushrooms, sliced with stems removed
1 pound fresh oyster mushrooms, sliced
2 teaspoons light brown sugar
1 cup dry sherry or sake
2 Tablespoons San-J Gluten Free Tamari
1 pound sugar snap peas, trimmed
2 cups fresh bean sprouts, cleaned
8-ounce can sliced water chestnuts, drained
In a medium saute pan, heat the oils on medium-high heat. Add the mushrooms and saute until they just begin to brown. Add the sugar, sherry or sake and the San-J Gluten Free Tamari, mixing well to combine. Cook and stir for 1 minute and then add the sugar snap peas. Cover, reduce heat to low and steam the peas for 2 minutes until they are tender-crisp. Add the bean sprouts and water chestnuts and saute until most of the liquid has evaporated. Makes 4 Servings. (Recipe Courtesy of San-J)
I've previously written about Vegetables and their Cancer-Preventive Properties, and here's a new Study for your reference.
Per the University of Illinois Website and Cancer Today magazine, there's mention of a January 2011 study from the University of Illinois at Urbana-Champaign, published in Nutrition and Cancer which "provides convincing evidence that the way you prepare and consume your broccoli matters, and also suggests that teaming broccoli with broccoli sprouts may make the vegetable's anti-cancer effect almost twice as powerful." Per Elizabeth Jeffery, a University of Illinois Professor of Nutrition, "Broccoli, prepared correctly, is an extremely potent cancer-fighting agent--three to five servings a week are enough to have an effect. To get broccoli's benefits, though, the enzyme myrosinase has to be present; if it's not there, sulforaphane, broccoli's cancer-preventive and anti-inflammatory component, doesn't form." She also states that "many people destroy myrosinase by overcooking their broccoli....and "steaming broccoli for two to four minutes is the perfect way to protect both the enzyme and the vegetable's nutrients."Jeffrey also says that "Other foods that contain sulforaphane can also be teamed with broccoli to boost its benefits: mustard, radishes, arugula, and wasabi." She advises: "To increase the vegetable's benefits, you could sprinkle broccoli sprouts on your broccoli or make a mustard sauce to serve with broccoli."
Wusthof Pairing Knife
Gratitude Gourmet is sponsoring a Broccoli Recipe Contest!
Do you have a favorite Broccoli Recipe or have you wanted to try one? Get your favorite recipes out, because Gratitude Gourmet is hosting its first ever Broccoli Recipe Contest!
Recipe Submission Deadline: March 30, 2012
Voting Deadline: 8PM PT, April 30, 2012
*Only one recipe per participant, please.
1. Submit your favorite vegetarian/vegan recipe (appetizer, entree, side dish...the choice is yours!) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012.
2. We will upload the recipe to this Official Gratitude Gourmet Facebook Recipe Contest Photo Album.3. The recipe with the most Likes by APRIL 30, 2012 at 8PM Pacific Time will be announced as the winner.
4. By the end, we will all have a list of great broccoli recipes for everyone to enjoy, and your homemade broccoli casserole could be famous!
What's the prize, you ask? Just the thing to get your cooking underway, a Wusthof Classic Pairing Knife 3.5" valued at $67. This Wusthof 3.5-inch Paring Knife is ideal for all light chopping tasks in the kitchen, whether peeling, coring or garnishing and is perfect for cutting Broccoli and Vegetables. The straight edge offers precise depth control producing flawlessly beautiful dishes. Wusthof's New Precision EdgeTechnology (PEtec) gives this knife an extraordinarily sharp blade that retains its edge 30% longer, features a traditional, triple riveted, ergonomic handle design, precision forged from a single sheet of steel with bolster and full tang, use for light chopping tasks, such as peeling, coring or garnishing.
I've really enjoyed my high quality Wusthof Classic 5 Piece Studio Set, and the products have a lifetime warranty. Follow Wusthof on Twitter @wusthof & Like them on Facebook.
Post any questions or inquiries to our Facebook page wall and we'll get back to you ASAP.
We can't wait to see what you're cooking!
Here's a great recipe for Broccoli, Soba & Shiitake Mushrooms With Wasabi-Mustard Vinaigrette and Toasted Sesame by Dean Rucker, a chef and author of Golden Door Cooks at Home to get you inspired!
Remember: Submit your favorite recipe (appetizer, entree, side dish) by posting it to our Gratitude Gourmet Facebook Wall by March 30, 2012. Please share the contest on Facebook/Twitter and in your networks to help get your friends and family healthy too!
More good Karma for you :)
Here are Two Great Recipes from the Walnut Harvest Tour Dinner at Trefethen Winery catered by Chef Todd Humphries.
Note if you want non-dairy options, here are some substitutions:
- instead of eggs, you can use ground flaxseed and water
- instead of milk and cream, you can use Almond or Soy Milk
- instead of cheese, you can use a variety of vegan cheeses
Celery Salad with Gorgonzola Dolce, Dates, Creamy White Balsamic Vinaigrette and Walnut Shavings
For the celery salad:
1 head of celery, separated into stalks and washed (about 12 stalks)
Salt and pepper
5 - 6 ounces Gorgonzola Dolce cheese, cut into about 24 small pieces or cubes
12 – 14 Medjool dates, pitted and cut in bite sized pieces
Reserved celery leaves
1/2 cup walnut shavings, or finely chopped California walnuts*
For the creamy white balsamic vinaigrette:
1 teaspoon orange marmalade
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
1/3 cup heavy cream
Salt and pepper
*Note: A micro plane grater is useful for producing walnut shavings, as is a rotary grater with a slicing blade. Otherwise, use finely chopped walnuts.
Remove and set aside about 1/2 cup, more or less, of celery leaves from the tops of the stalks.
To prepare the celery salad, use a vegetable peeler to peel the rounded side of the larger, outside stalks to remove any stringy fibers. Slice the celery very thinly and put it in a large bowl (you will have 5 – 6 cups of sliced celery). Season with 1/2 teaspoon each of salt and pepper and toss to combine. Refrigerate the celery until you are not assembling the salad right away.
In the meantime, prepare the Vinaigrette.
To prepare the vinaigrette, place the marmalade and mustard in a bowl and mash them together with the back of a spoon. Whisk in the vinegar. Slowly whisk in the olive oil to form a smooth emulsion. In a separate bowl, whip the cream until it stands in soft peaks. Add the vinegar mixture to the cream and fold together until blended. Season to taste with salt and pepper.
To assemble the salad, drain and discard any accumulated juices from the celery. Add the dressing and stir to coat the celery evenly. Divide among six salad plates. Garnish each plate with about four pieces of cheese, several pieces of date and a few celery leaves. Sprinkle shaved or finely chopped walnuts over each salad.
Nutrition information per serving: 396 calories, 8g protein, 42g carbohydrate, 5g fiber, 23g total fat, 9g saturated fat, 6g monounsaturated fat, 6g polyunsaturated fat, 44mg cholesterol, 323mg sodium
Recipe Courtesy of Chef Todd Humphries
Walnut Bread Pudding
Walnut Bread Pudding with Anglaise Sauce
2/3 cup California walnuts
3 cups heavy (whipping) cream
1/4 cup chopped dried candy cap mushrooms*
2 egg yolks
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla
10 ounces (about two-thirds of a 1-pound loaf) brioche, crusts removed
2 tablespoons dried currants
2 tablespoons golden raisins
Maple Walnut Anglaise Sauce
1/4 cup California walnuts
1 1/4 cups heavy (whipping) cream
1/2 cup whole milk
1 tablespoon finely chopped dried candy cap mushrooms
6 tablespoons maple sugar*
4 egg yolks
1/4 teaspoon salt
1/4 teaspoon vanilla
*If maple sugar is hard to find, brown sugar may be substituted, though it will not have the subtle maple flavor.
Walnut Bread Pudding
*Note: Candy cap mushrooms are available in some specialty markets and farmer’s markets. Though they can be omitted if you can’t find them, with their intense maple flavor and aroma, they are worth seeking out, and they impart a unique quality to this pudding.
Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast them, stirring once or twice, until they are well browned but not burned, about 8-10 minutes.
Combine the cream, mushrooms and toasted walnuts in a saucepan. Bring the cream to a simmer, but do not boil, then set aside, off heat for 1 hour to infuse the cream with the mushroom and walnut flavors.
In a large bowl, whisk together the egg, egg yolks, brown sugar, granulated sugar and salt. Whisk in the cream mixture, then add the vanilla. Pour the mixture through a strainer--to remove the walnuts and mushrooms--into a clean bowl.
Before assembling the bread pudding, have the oven preheated to 350°F, and butter an 8-inch square baking pan. Have ready a larger pan that will hold the 8-inch pan comfortably, and a pot of simmering water.
Cut the brioche into bite-size cubes. Spread half the cubes in the buttered baking pan. Sprinkle with half the currants and raisins. Top with the remaining brioche and sprinkle with the remaining currants and raisins. Pour the strained custard over, then press down gently on the brioche, so it absorbs the custard. Cover the baking pan with foil and set it in the larger pan. Pour enough simmering water in the larger pan to come halfway up the sides of the baking pan.
Place in the oven and bake about 25 minutes. Rotate the pan, turning it front-to-back, and bake about 20 minutes more. Remove the foil and bake about 10 minutes longer, until the custard is set and the top is very lightly browned. Cool before serving. Cover and refrigerate the pudding for storage. If you wish, it may be reheated in the oven before serving.
Makes one 8-inch square pan, serves 12
Maple Walnut Anglaise Sauce
Spread the walnuts on a baking sheet and toast them in a preheated 350°F oven, stirring once or twice, until well browned but not burned, 8 – 10 minutes.
Combine the cream, milk, mushrooms and toasted walnuts in a saucepan. Heat until the milk is very hot but not boiling, then set aside off heat for 1 hour, to infuse the cream with the mushroom and walnut flavors.
In a large bowl, combine the maple sugar, egg yolks and salt. Whisk vigorously for a minute or two, until quite thick and pale. Bring the cream infusion back to a simmer. Very slowly stir or whisk it into the egg yolks, adding it by dribbles at first to warm the yolks gently. Return everything to the saucepan.
Cook over medium-low heat, stirring constantly, to just below the boiling point. The mixture will become foamy, as it thickens slightly and you begin to see wisps of steam. Do not boil, or the egg yolks will “scramble.”
Remove from heat and immediately pour through a strainer—to remove the walnuts and mushrooms--into a clean bowl. Continue to stir the sauce for a minute, then add the vanilla. Cool completely before serving. Cover and refrigerate the sauce for storage.
Makes about 2 cups, serves 12 (about 2 tbsp each)
Nutrition information per serving: 521 calories, 10g protein, 34g carbohydrate, 5g fiber, 38g total fat, 21g saturated fat, 11g monounsaturated fat, 5g polyunsaturated fat, 207mg cholesterol, 200mg sodium
Recipe Courtesy of Chef Todd Humphries