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Posts with tag: "#coopkitchen"
Banana Habanero Salsa
Monday, May 13, 2024
By NCG's Co-op Kitchen

Recipe Information

This Caribbean-inspired salsa’s sweet-hot flavor adds zest to a simply prepared meal of fish or poultry and tops a morning omelet or breakfast sandwich with tropical flair. Perfect for Cinco De Mayo!

 

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 large firm bananas, peeled and diced (about 2 cups)
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup red onion, diced 
  • 3 tablespoons fresh minced cilantro
  • 1 teaspoon fresh habanero pepper, seeded and minced (1 pepper)

 

Preparation

In a medium-sized bowl, whisk together the oil, lime juice, brown sugar, and fresh ginger. Add the bananas, peppers, onion, and cilantro and mix well.

 

Serving Suggestion

Add chunks of ripe mango or pineapple if you like!

 

Nutritional Information

Calories: 106, Fat: 5 g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Protein: 1 g

 

Tags: #recipes, #coopkitchen
 
Chinese Beef & Broccoli
Thursday, February 15, 2024
By NCG's Co-op Kitchen

Recipe Information

You don't need takeout to enjoy this popular Chinese dish. It's easy to make and really tasty, so if you cherish leftovers, you might just want to double the recipe!

 

Total Time: 25 minutes

Servings: 4

 

Ingredients

  • 1 pound broccoli or broccolini, large florets
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons rice wine or sherry
  • 1 teaspoon rice vinegar
  • 1/4 cup chicken stock
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch, divided
  • 2 tablespoons ginger root, minced
  • 2 cloves garlic, minced
  • 1 tablespoon peanut oil, or canola
  • 1 pound steak, sliced
  • Cooked rice

 

Preparation

  1. Put on a large pot of water to boil, then blanch the broccoli by dropping it into the boiling water for one minute. Drain and rinse with cold water. Drain.
  2. In a cup, mix the oyster sauce, soy sauce, sugar, rice wine, rice vinegar, chicken stock, and sesame oil, then whisk in the cornstarch. Reserve. Mince the garlic and ginger and reserve. Heat a wok or heavy skillet over high heat until hot, then add the oil and swirl the pan to coat. Toss in the beef and sear briefly one side before stirring. When the outsides of the strips are browned but the insides are still pink, add the garlic and ginger and stir for a few seconds, then add the oyster sauce mixture. Stir constantly until thickened, then add the broccoli and toss to heat through and coat with sauce. Serve hot over rice.

 

Nutritional Information

Calories: 556, Fat: 17 g, Cholesterol: 59 mg, Sodium: 529 mg, Carbohydrate: 67 g, Dietary Fiber: 4 g, Protein: 31 g

 

Tags: #recipes, #coopkitchen
 
Roasted Cauliflower & Sweet Potato Curry Soup
Saturday, January 20, 2024
By NCG's Co-op Kitchen

Recipe Information

For a hearty, veggie-rich soup, try this method of roasting the vegetables before adding them to a curry-scented soup. The heat of the oven brings out the sweetness and adds a hint of char to the cauliflower, carrot and sweet potatoes.

Total Time: 45 minutes; 20 minutes active

Servings: 6

 

Ingredients

  • 1 small cauliflower, chopped into ½ inch pieces
  • 1 large sweet potato, ½ inch cubes
  • 1 large carrot, ½ inch slices
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne
  • 1 teaspoon salt
  • 1 14-ounce can crushed tomatoes
  • 2 cups vegetable stock
  • 1 14-ounce can coconut milk
  • 1/4 cup cilantro

 

Preparation

  1. Preheat the oven to 425 F. Place the cauliflower, sweet potato and carrot in a large bowl, drizzle with half of the olive oil, and toss to coat. Spread on a large sheet pan. Roast for 20 minutes, until the vegetables are browned and tender when pierced with a paring knife. Cool on racks.
  2. While the vegetables roast, heat the remaining olive oil in a large pot over medium-high heat, then add the onions. Cook, stirring often, for about 5 minutes, then reduce the heat to medium-low and stir often for another 5 minutes. Stir in garlic and ginger and cook for 2 minutes, then stir in the coriander, cumin, cinnamon, turmeric, black pepper, cayenne and salt and stir until fragrant, about 2 more minutes.
  3. Add tomatoes, vegetable stock and coconut milk, stir well, and bring to a boil, then stir in the roasted vegetables. Reduce to simmer for 5 minutes, just to heat the vegetables through.
  4. Serve sprinkled with cilantro.

 

Serving Suggestion

Rice is always nice with a curry or pair this flavorful soup with some garlicky naan.

 

Nutritional Information

220 calories, 10 g. fat, 0 mg. cholesterol, 580 mg. sodium, 30 g. carbohydrate, 8 g. fiber, 6 g. protein

Tags: #recipes, #coopkitchen
 
Pomegranate Tahini Cookies
Saturday, December 23, 2023
By NCG's Co-op Kitchen

If you have only tasted tahini in savory combinations like hummus or sesame dressing, prepare for a delicious new cookie! The nutty flavor of ground sesame gives these tender cookies an extra dimension of flavor, and the sprinkle of brilliant red pomegranate seeds on each cookie absolutely sparkles.

 

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1/2 cup tahini
  • 3/4 cup pomegranate seeds (arils), patted dry

 

Preparation

  • Preheat the oven to 350 F. Line two large sheet pans with parchment paper.
  • In a large bowl, whisk the flour, cornstarch, salt, and baking soda, and reserve.
  • In a bowl or stand mixer, beat the butter until light and creamy, then add the brown sugar and beat until well mixed. Beat in the egg. Add the tahini and beat until smooth. Add the flour mixture and mix until well combined, scraping down and repeating as needed.
  • Roll the dough into medium-sized balls, about two tablespoons each, and place on the prepared sheet pans with two inches between the cookies. Place four to five pomegranate seeds on each cookie and tap with your palm to make sure they stick to the dough.
  • Bake for six minutes, then reverse the position of the pan and bake for six minutes longer. Cool on racks for five minutes before using a spatula to transfer the cookies to the cooling racks.

 

Serving Suggestion

These cookies have a rich, buttery flavor with a bit of nuttiness from the tahini, so they go well with a hot cup of tea or a tall glass of milk.

 

Nutritional Information

120 calories, 7 g. fat, 20 mg. cholesterol, 85 mg. sodium, 15 g. carbohydrate, 1 g. fiber, 2 g. protein

Tags: #recipes, #coopkitchen
 
Horchata Hot Cocoa
Saturday, December 23, 2023
By NCG's Co-op Kitchen

Craving something warm and chocolatey, but more interesting than the usual cocoa? Make this streamlined version of horchata, a Mexican drink made from rice, almonds, and spices, and then transform it into a steaming cup of delicious cocoa. By using prepared rice milk, you skip soaking, grinding, and filtering the rice and can go straight to jazzing it up with almonds, spices, and chocolate.

 

Ingredients

  • 4 cups rice milk
  • 1/2 cup sliced almonds
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon chili powder
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa
  • 4 oz. dark chocolate, finely chopped

 

Preparation

  • Place half of the rice milk in a blender. Place the almonds in a small saute pan over medium heat, swirl, and stir until lightly toasted, about 3 minutes.
  • Transfer the almonds to the blender and add the cinnamon, cloves, chili powder, vanilla and cocoa. Secure the lid of the blender and blend, starting on low speed and increasing to high speed. Blend until smooth (depending on your blender, it may take a minute).
  • Pour the contents of the blender into a 1-quart pot and add the remaining rice milk. Place over medium-high heat and whisk until it starts to boil. When the milk is bubbling around the edges, remove from heat and whisk in the chopped chocolate. Whisk until all the chocolate is melted, about 30 seconds.
  • Pour into mugs and serve warm.

 

Nutritional Information

300 calories, 22 g. fat, 0 mg. cholesterol, 95 mg. sodium, 29 g. carbohydrate, 5 g. fiber, 7 g. protein

Tags: #recipes, #coopkitchen