Miz Chef

December 11, 2016
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Release of World Party!!

World Party Front Cover At long last, I can finally announce the release of my latest cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates.

Thai Peanut Dumplings

This is both an excitement and a relief because this book has been on a long and arduous trip. I first got the idea for it, and began researching recipes and cuisines for it, in 2002. I spent many years testing and developing recipes to duplicate the dishes I’d read about and sampled, but in such a way that they would stay true to the originals as much as possible while making them meatless.

M’Baazi

I started with a list, and that list grew and grew. Over the years, I added recipes, deleted recipes, changed recipes, and in a few cases I was so determined to make a particular recipe work that I just kept testing and testing until I came up with the right result. Sometimes a recipe simply didn’t work and I tossed it. Occasionally I would discover that I’d confused one dish for another, and sometimes I had a recipe that I couldn’t find the proper name for in its originating culture. In those cases, I researched high and low on the internet and in books and magazines, asked friends and coworkers if they knew, asked friends to ask their friends and coworkers if they knew, posted questions in special interest groups on Facebook, etc. I found out the answers to some, and found out that I had others all wrong.

An Indian Feast

As I met and talked to more and more people from different cultures, my list expanded but, oddly, also shrank. So many cultures have more common threads than we imagine, and as I started to examine my recipes, I began to realize that there were more similarities than differences. It was a fascinating and educational journey I went on.

Pot Stickers

The one thing I’ve learned from this project, if nothing else, is that no matter what clothing people wear, what religion they practice, what rituals they perform, what kinds of jobs they hold, or how much money they have, we are more similar than we are different. You can see this in the very similar dishes that are shared between nations, with maybe just a spice or two, or a cooking method, differentiating them.

Arepitas with Black Bean-Corn Salsa

Eating is the one thing that every single human being on earth must do to survive, so it’s no wonder that food is the common bond across the planet. No matter where you go in the world, a signal that you are welcome is the offer of food. When you are a guest at someone’s home, it always gives your hosts tremendous pleasure to feed to. It is the global sign of hospitality, and many customs and rituals were created around food. In some places, to refuse food is an insult, or to not finish it all is a sign of poor manners. Some cultures expect you to belch loudly when you’re done to show that you are satisfied.

Food always brings brings people of the world together.

Australian “Roo” Burgers

It’s my hope that through food, we can find common ground and sit at the table together to share a meal.

So take a trip around the world. If you can’t do it physically, do it in your kitchen and at your table. Try new recipes and explore new flavors, and invite your friends and loved ones to share in the journey. Most of all, enjoy it. Peace.

A Spanish Feast

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December 4, 2016
by Miz Chef Leave a comment

Ah, The Cranberry Sauce

Still looking at the bowl of leftover cranberry sauce in the fridge? The nice thing about cranberry sauce is that it has a pretty long shelf life (the sugar acts as a preservative). But the question is always, what do I do with it all?

Well, I’m here to help. Once again, here is my list of 12 things to do with leftover cranberry sauce.

Mix a tablespoon of it into chicken or tuna salad.
Make a salad dressing. Add 1 or 2 tablespoons to a homemade vinaigrette.
Use it as a sauce for meats, vegetables, fish, and (my favorite) vegetarian “chicken” patties.
Mix about ½ cup to 1 cup of it into cheesecake before placing it in the oven. (Just swirl it in; don’t overmix.)
Dollop some on top of slices of pound or angel cake.
Stir about 1 cup of it into a big pot of chili.
Make ketchup out of it—add it to a traditional homemade ketchup recipe.
Turn it into salsa by adding some minced jalapeno or some chili powder and cumin to it, or a chutney by adding other dried or fresh fruits, such as raisins, chopped dates, or chopped apple.
Use it as jam for toast, muffins, or bagels.
Mix about ¼ cup into muffin batter (these will be the best cranberry muffins ever!).
Use it as an ingredient in homemade ice cream.
Add it to a breakfast bread.

This recipe is a healthy loaf (which many people appreciate after Thanksgiving), using whole wheat flour and flax seeds. You can have a healthy post-Thanksgiving breakfast or snack while still enjoying holiday flavors. You don’t need a lot of sugar, either, because there are sweeteners already in the sauce. As for the flax seeds, use a clean coffee grinder to grind it until you get a coarse powder. Enjoy!

Cranberry Sauce-Walnut Bread

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoons flax seeds, ground
2 tablespoons sugar or maple crystals
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk
½ cup cranberry sauce
½ cup chopped walnuts

Preheat oven to 375 degrees F. Line an 8 x 4-inch loaf pan with parchment paper so that parchment sticks out of the sides (or grease it very well).

In a medium bowl, whisk together flours, flax seeds, sugar, baking soda, cinnamon, allspice, nutmeg, and salt.In a small bowl, mix together eggs and buttermilk.Mix this into the flour mixture just until all dry ingredients are moistened.Stir in the walnuts. Swirl in the cranberry sauce, but don’t mix it in completely—you just want it to run through the batter.Spoon batter into loaf pan. Bake until lightly golden on top and a toothpick inserted in the center comes out fairly clean, about 20 to 25 minutes. Some moist cranberry on the toothpick is okay.

Set pan on a wire rack to cool for 10 minutes. Turn loaf out onto the rack. Serve warm or cool completely.

If you have any cranberry sauce left, dollop a spoonful on each slice.

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November 27, 2016
by Miz Chef Leave a comment

15 Things to Do With Leftover Stuffing

Once again, I’d like to offer a post that some people found helpful in the past. With this one, I hope to help answer the serious question of what to do with all that Thanksgiving stuffing (or dressing, depending on where you are). Here are some ideas for using up all that delicious stuffing in your fridge. stuffing-2016

These ideas will work with just about any kind of stuffing, so be creative and just dig into that Tupperware bowl! I’d love to hear from you and find out what you made with your leftovers this year.

15 Things to Do With Leftover Stuffing

Stuffed Peppers: Cut the peppers in half, remove the seeds and membranes, and press the stuffing into the cavities. Bake at 350 degrees for about 20 minutes, until peppers have softened.
Frittata: Beat 6 eggs and stir in about a cup of stuffing. Cook in a nonstick pan over medium-high heat until underside has browned. Flip over or place in a 350 degree oven until other side has browned.
Turkey casserole: Replace the rice or bread in your favorite turkey casserole recipe with stuffing.
Dumplings for soup, stew, or chili: Mix 1 beaten egg into 4 cups stuffing and roll into balls. If too loose, add breadcrumbs. Drop into soup, stew, or chili and let cook.
Vegetable pie: Using the stuffing as the bottom layer where mashed potatoes would be used.
Stuffing cakes: Flatten stuffing into a patties and pan fry; serve with leftover cranberry sauce or gravy.
Turkey sandwich with stuffing: Self-explanatory.
Stuffed artichokes: Trim artichokes. Press stuffing between the leaves. Place in a baking pan with a 1/2 inch of water in the bottom and cover with foil. Bake at 375 degrees until tender.
Stuffed chicken breasts: Flatten chicken breasts with a mallet. Place a tablespoon or two of stuffing and roll up the chicken. Pan fry or bake until cooked through.
Vegetable calzone: Make your favorite calzone recipe and just mix some stuffing into the vegetables.
Vegetarian meatballs: Add 1 beaten egg to 4 cups stuffing. Add grated tempeh or crumbled tofu and, if you like, some grated cheese. Pan fry or bake at 350 degrees until browned.
Rice balls: Add stuffing to any kind of rice–this is a good way to also use leftover rice–and roll into balls. Dip in beaten eggs and roll in breadcrumbs. Pan fry or baked at 350 degrees until lightly browned and heated through.
Vegetable sauté: Make your favorite vegetable saute recipe and mix in some stuffing. Keep cooking until well blended and heated through.
Meatloaf or Veggie Meatloaf: Replace the breadcrumbs in your favorite meatloaf recipe with stuffing. If the stuffing is moist, reduce the amount of any liquid you use.
Veggie burgers: Mix stuffing into your prepared vegetables. Form patties and cook as you normally would.

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November 20, 2016
by Miz Chef 2 Comments

Cranberry Sauce with a Sorghum Twist

A few years ago, I introduced a recipe for Cranberry Sauce with a Sorghum Twist. I think using sorghum syrup is a great way to enjoy traditional dishes without using white cane sugar.

In my cranberry sauce, it also adds a different dimension to the flavor. And it’s still one of my favorite cranberry sauce recipes.

So, below is a reprint of my original post from 2013. I hope you like it. Have a fun, safe, and peaceful Thanksgiving.

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November 13, 2016
by Miz Chef Leave a comment

Mashed Purple Potatoes

Thanksgiving is coming up and people are always looking for new and different ways to serve favorite and/or traditional dishes. Purple potatoes are a great way to liven up the table.

Purple potatoes are originally from South America (where potatoes in general are originally from), particularly Peru and Bolivia. In fact, they’re sometimes referred to as Purple Peruvian potatoes. While they taste pretty much the same as standard white potatoes, because of their pigment, purple potatoes are high in antioxidants—4 times as much as white potatoes. Antioxidants are cancer-fighting agents, are good for immunity and heart health.

I found some beautiful purple potatoes at the farmers’ market and decided to mash them. Their dramatic blue/purple color makes this a special dish while still giving everyone the scrumptious mashed potatoes they’ve come to love and expect.

Enjoy.

Mashed Purple Potatoes

6 small to medium purple potatoes
2 tablespoons olive oil
1 tablespoon half-n-half
½ teaspoon sea salt
Freshly ground black pepper

Scrub the potatoes and cut them in halves or quarters. Place them in a medium pot, cover with cold water, and bring to a boil.

Lower the heat to low, partially cover, and simmer until the potatoes are tender when pierced with the tip of a knife. Drain well and let cool a bit. When they’re cool enough to handle, peel off the skin.

Place the potatoes in a mixing bowl. Add the oil, half-n-half, salt, and pepper. Mash with a potato masher. (Don’t use a food processor or blender, as this will make the potatoes gummy.)

Check the potatoes for seasoning and adjust, if needed.

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November 6, 2016
by Miz Chef Leave a comment

Roasted Spaghetti Squash with Amaranth Pilaf and Red Onions

More spaghetti squash? Why not? It’s squash season, after all. Squash is synonymous with autumn.

Although spaghetti squash can be found from fall through the spring, there’s something comforting and pleasurable about roasting vegetables in the fall, especially squash. And since many people aren’t sure what to do with spaghetti squash, I’ve been offering some recipes. Last week, I offered Easy Spaghetti Squash Chili. This week, I have for you Roasted Maple-Bourbon Spaghetti Squash with Amaranth Pilaf.

Cultivated by the Aztecs 8,000 years ago, amaranth is a tiny little grain that is surprisingly high in protein, as well as other nutrients. One cup of raw amaranth contains 28 grams of protein, 15 milligrams of iron, and 18 milligrams of fiber, which makes it one of the most nutrient-rich grains on earth.

Amaranth is also a great source of lysine, a protein-rich amino acid. This is good news for those of us who suffer from canker and cold sores. L-lysine has been shown to shorten the life span of canker sores. I can personally attest to this because when one of those little monsters starts making itself known, I start digging into the giant bottle of lysine, and believe me, it works.

So this dish makes the perfect side dish to any autumn meal, but because of the amaranth and almonds, it also is a satisfying entree on its own. And spaghetti squash is low in calories, low in carbs, and almost fat free, so whatever diet you may be on, you can’t go wrong with this squash. You can serve it in lovely slices, or you can scrape out the spaghetti-like flesh and eat it like a pasta dish. Continue reading →

October 30, 2016
by Miz Chef 1 Comment

Easy Spaghetti Squash Chili

A few months ago I did a blog where I offered a recipe using spaghetti squash. Some people commented to me that they were glad I had done that because they never quite knew what to do with spaghetti squash.

Spaghetti squash can be used in many different ways. This week I decided to use it in a chili. And because spaghetti squash is a fast-cooking squash (about 15 minutes in a steamer), I made the entire recipe a quick-and-easy chili. You can throw this together in less than an hour.

Enjoy.

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October 23, 2016
by Miz Chef Leave a comment

Pumpkins, Ghoulies, and Ravioli, Oh My

Photo: pikabu.ru

Hi, fellow foodies. We are in full pumpkin swing and candy is popping up all over the place! If you haven’t already, start stocking up because those trick-or-treaters will be knocking on your door in about a week. And you don’t want your house toilet papered, do you?

For any of you having ghoulish gatherings and sinister soirees, there are lots of horrific recipes out there that will make your guests scream…or at least look twice at what they’re eating and drinking. There are recipes out there for every type of ghoulish treat, from cute ghosts and witches to truly horrifying zombies and body parts.

Photo: HalfBaked Harvest.com

If you’re going to be doing any pumpkin carving, don’t throw away all that fabulous flesh and those beautiful seeds! To me, throwing out all that stuff is an abomination. You can prepare the flesh and use it in recipes, the same as you would canned pumpkin. Never done it before? I’ll tell you how.

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October 17, 2016
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Sauteed Celery Root with Red Onion

Celery root, or celeriac, is one of those vegetables that people don’t know what to do with when they see it. Truth is, it can be used in so many ways—essentially, in any dish where root vegetables are called for.

Celery root, aka celeriac

You should, however, like the taste of celery. Celery root has a very strong celery flavor and if that’s not your thing, you might not like it. On the other hand, it’s also sweeter than celery, so even if celery isn’t your favorite thing, you may be pleasantly surprised. I happen to like the flavor of celery, but I don’t enjoy chomping on it when it’s cooked. So, while I add it to other foods, I always pick it out. (I do like it raw, though. Go figure.)

Will you like celery root? You won’t know until you try. Here’s a simple way to cook it. If you’ve never had it before, this is an easy introduction to it.

You can find celery root at farmers’ markets, most supermarkets, and sometimes at local produce stores.

Enjoy.

Sauteed Celery Root with Red Onion

Makes about 4 servings.

1 medium celery root
2 teaspoons olive oil
1 medium red onion, thinly sliced
1 teaspoon dry basil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper to taste

Peel celery root. Cut off root and stem, then slice off the skin with a vegetable peeler or sharp knife.

Cut the celery root into wedges, then slice them into ¼-inch-thick pieces. You should get about 2 cups.

Heat the oil in a skillet. Add the onion and sauté until soft and translucent, about 5 minutes.

Add basil and paprika. Add the celery root, garlic powder, salt, and pepper.

Sauté stirring occasionally, until celery root starts to brown. This could take up to 15 minutes.

Cover and lower heat, cook until tender, about 10 minutes. Taste for seasoning and adjust if necessary.

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October 9, 2016
by Miz Chef Leave a comment

Tuscan Kale-Bean Soup with Fregola

Tuscan Kale

Tuscan kale is a beautiful specimen of the kale family. The leaves are long and dainty looking, and look really pretty in a garden. But like standard kale, the leaves are hearty and the stems tough. Thick stems should be cut off and the leaves need to cook for a substantial amount of time (versus greens such s spinach or chard, which cook down in a few minutes).

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Miz Chef

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Release of World Party!!

Ah, The Cranberry Sauce