Roasted Veggie Bruschetta and Maple Brussels Sprouts

Posted by on Mar 16, 2017 in Uncategorized | 0 comments

roasted-vegetable-bruschetta-recipe-bourbonhouseIn this upcoming cooking class, our junior chefs will be learning about the concept of caramelizing and how vegetables release sugars through the process of adding heat and roasting.  Roasting also helps balance the bitter flavor of some vegetables such as brussels sprouts! We will also be roasting the brussels sprouts with a hint of maple syrup to make it extra delicious!

 

Ingredients:

  • 3 rainbow carrots8A2F12C4-B854-43BE-9351-B6992610682A
  • 1/4 red onion
  • 1 parsnip
  • 3 cloves garlic
  • 1/2 bunch fresh thyme
  • 2 T olive oil
  • salt and pepper to taste
  • 2 c brussels sprouts
  • 2 T maple syrup
  • olive oil to coat
  • 1 baguette
  • 1 15 oz can white beans
  • 1 clove garlic
  • 6 T olive oil
  • 2 sprigs fresh rosemary
  • 1/2 lemon

Directions:

  1. Preheat oven to 400, line 2 baking sheets with foil or parchment.
  2. Cut the bread into thin slices and toast.
  3. Cut onions and mince garlic.
  4. Dice carrots and parsnip and place in bowl with onions and minced garlic.
  5. Pick thyme and add to boil.
  6. Using pinching fingers, season with salt and pepper.
  7. Add the olive oil, mix to combine then spread over a sheet tray.
  8. Cook in oven for 15 minutes.
  9. Slice brussels sprouts into quarters or halves.
  10. Place in bowl and season with salt, pepper and olive oil.
  11. Spread on tray and put in oven for 10 minutes.
  12. For bean spread, drain and rinse can of beans and pour into bowl.
  13. To the bowl, add rosemary leaves, squeeze in lemon juice, add olive oil and salt and pepper to taste.
  14. Pour into food processor and blend until smooth texture.
  15. Remove brussels sprouts, drizzle maple syrup and place back in oven for 5 minutes.
  16. Assemble rainbow carrot bruschetta by spreading bean spread onto bread, and topping with carrot mixture.
  17. Serve brussels sprouts on the side and enjoy the tasty treat!
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Jambalaya and Mardi Gras Slaw

Posted by on Feb 23, 2017 in Uncategorized | 0 comments

2789038514_7d2b24a04e_zMardi Gras, which is French for “Fat Tuesday,” is a massive celebration that occurs the day before Ash Wednesday.  It is believed to have begun in European Christian communities  over a thousand years ago, when a feast of meats and rich foods occurred before the people would begin their Lenten fast the next day. Since the 1700s, when the French explorers settled in New Orleans,  people have celebrated Mardi Gras with extravagant balls, lavish dinners and parades.  This upcoming week in cooking class, our junior chefs will celebrate the holiday New Orleans-style with zesty jambalaya and a festive slaw adorned with the purple, green and yellow hues of Mardi Gras!

Jambalaya and Mardi Gras Slaw (serves 8)

Cooking jambalayaJambalaya Ingredients:

  • 1 C brown rice
  • 6T olive oil
  • 1/2 white onion
  • 1 sweet potato
  • 3 parsnips
  • 4 cloves minced garlic
  • 2 t smoked paprika
  • 2 t chili powder
  • 1 c vegetable/chicken stock
  • 2 scallions
  • 1/2 bunch parsley

Mardi Gras Slaw Ingredients:

  • 1/4 head purple cabbage
  • 2 scallions
  • 1 avocado
  • 1 golden delicious apple
  • 1/2 c seedless grapes
  • 1 lemon
  • 4 T olive oil
  • salt and pepper to taste

Directions:

  1. Combine rice with 2 cups of water and bring to boil. Lower heat to simmer, cover and cook about 30-45 minutes or according to package.
  2. Dice onions and cook on high in oil in a medium pot until browned.
  3. Cut the sweet potato and parsnips and add to the pot, caramelizing evenly on all sides.
  4. Add the garlic, paprika and chili powder to the pot and mix.
  5. Slice scallions and tear parsley leaves.
  6. Add rice, parsley, and scallions to the jambalaya pot.
  7. Add the vegetable stock, bring to boil and simmer for 15 minutes.
  8. While jambalaya is cooking, prepare the slaw.
  9. Thinly slice cabbage and scallions.
  10. Cut apples and avocados into small pieces.
  11. Cut grapes into quarters.
  12. Juice the lemon and combine with olive oil, salt and pepper.
  13. Toss all slaw ingredients together with the lemon-olive oil dressing.
  14. Serve and enjoy!

 

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What’s the 411 on Fermentation? Rainbow Kimchi and Winter Crystal Noodles

Posted by on Feb 16, 2017 in Uncategorized | 0 comments

By Autumn Rauchwerk, Butter Beans Wellness Educator
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There’s a lot of buzz around fermentation lately, but what exactly is it? Fermentation is a traditional anaerobic (without oxygen) preservation method, harnessing yeast and bacteria to eat the sugars in a food, and create alcohols or acids that change the flavor and help keep the foods fresh for longer.
What comes to mind when you think of fermented foods? Perhaps you think of sauerkraut and sour pickles. These foods were traditionally fermented, but they rarely are anymore. These days, most pickled vegetables are made using vinegar instead of the fermentation process. For some more insight, here’s the difference between fermenting and pickling.And there’s a big difference between fermentation and aerobic decomposition. Aerobic decomposition is what causes foods to spoil – like that mushy brown lettuce forgotten about in the back of the fridge. Aerobic decomposition is the breakdown of food by bacteria in the presence of oxygen, allowing some potentially dangerous bacteria to flourish. Fermentation, on the other hand, helps replenish the good bacteria in our bodies, which are important for digestion and fighting infections and diseases!
We do still have fermented foods in some unexpected places in our diets – you may be surprised to learn that a number of foods we eat regularly are fermented, including bread, cheese, soy sauce and chocolate! Some have bacteria or yeast added in, and some catch the bacteria that already exists in the air and on the food.Want to add those delicious and nutritious fermented vegetables back into your diet? You can try fermentation out for yourself at home! Here’s a list of 10 fermented foods you can easily make at home!Practice fermenting foods with your family using this delicious recipe:
Rainbow Kimchi and Winter Crystal Noodles

 

Ingredients:

Rainbow Kimchi

  • ½ red cabbage
  • ½ green cabbage
  • ¼ salt
  • 1 C cold water
  • 2 t apple cider or white vinegar
  • 1 T fresh ginger, grated
  • 2 cloves garlic
  • 2 green onions, minced
  • 2 carrots, grated

Winter Crystal Noodles

  • 8 oz glass noodles
  • 2 T sesame oil
  • 2 cloves garlic
  • 2 green onions
  • 3 T soy sauce
  • 1 carrot
  • ½ bunch kale
  • 2 T sesame seeds
  • Salt, soy sauce, sesame oil to taste

Directions:

  1. Cut cabbage into thin 2-inch strips. Add salt and massage cabbage to draw out moisture. Add cold water in increments to help this process. Once covered with water, let stand 10 minutes.
  2. Mix together vinegar, ginger, garlic, green onions, and carrots to make kimchi ‘paste.’
  3. Drain salted cabbage and rinse.
  4. Toss in kimchi paste.
  5. Set aside in sealed container for up to 48 hours in the fridge to allow flavors to blend (or enjoy at the end of this recipe!)
  6. Cook noodles (~5 minutes in boiling water).
  7. Mince garlic and chop green onions and carrots.
  8. Cook garlic and onions in oil. Add soy sauce and carrots. Cook until softened.
  9. Strip kale and tear into small pieces.
  10. Add kale to vegetable mix and cook 1-2 minutes until kale is bright green and slightly wilted.
  11. Combine with noodles and sesame seeds.
  12. Add salt, soy sauce, sesame oil to taste.
  13. Serve and enjoy!
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No Bake Carrot Cake Cookies and Valentine’s Hot Chocolate

Posted by on Feb 13, 2017 in Uncategorized | 0 comments

17056352817_61767eb53d_zIs chocolate really good for the heart?  On Valentine’s Day we often gift our loved ones with this simple sweet treat, but some chocolate provides heart-healthy value more than others!

In cooking class this week, our junior chefs will learn that chocolate actually comes from the cacao plant.  Cocoa is made from the seeds of the plant and it is what we find in our chocolate products.  The less sugar and higher the cocoa content found in chocolate provides anti-inflammatory antioxidants that can imprCacao image from the storyofchocolate.comove blood flow and prevent heart disease.  So this Valentine’s Day, if you want to add heart-healthy value to your  box of chocolates, choose dark chocolate!

You and your loved ones can also warm up with a cup of aromatic hot cocoa and No-Bake Carrot Cake Cookies in this delectable recipe:

Ingredients (serves 8):

Carrot Cake Cookies

  • 1 c oats + 1/4 c reserved
  • 1/2 c grated carrots
  • 1/2 c dates
  • 1/4 c raisins + 1/4 c reserved
  • 6T brown sugar
  • 2 t cinnamon
  • 2 t vanilla extract
  • 1/2 c dark chocolate chips

Hot Cocoa

  • 4 cups soy milk
  • 6 oz chopped dark chocolate
  • 1/2 t cinnamon
  • 1/8-1/4 t ginger
  • 1/8 t salt
  • 2-3 T brown sugar

Directions:

  1. Chop dates and grate carrots.
  2. Add 1 c oats and carrots to food processor.  Add all other ingredients except reserved raisins, oats and chocolate chips.
  3. Remove dough and stir in raisins and chocolate chips.
  4. Stir in remaining oats.
  5. Form into balls and gently flatten with palm of hand.
  6. Cut into heart shapes with cookie cutter.
  7. Put in refrigerator for at least 15 minutes.
  8. Chop chocolate or use grater for chocolate flakes.
  9. Add chocolate to pot and simmer on low.
  10. Pour milk into pot and stir continuously.
  11. Add spices and stir.
  12. Inhale the rich aromatics emanating from the hot cocoa drink, serve cookies and enjoy!

 

 

 

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Dolmades and Sweet Potato Hummus

Posted by on Jan 17, 2017 in Uncategorized | 0 comments

2017-01-17grapeleaves

This week our cooking classes are making Dolmades and Sweet Potato Hummus. Dolmades are a popular Mediterranean dish of grape leaves stuffed with rice. Our version of dolmades features raisins, mushrooms, and sunflower seeds.

The Butter Beans chefs-in-training will also be making sweet potato hummus, a sweet and savory blend of sweet potatoes, chickpeas, lemon, tahini, garlic, and olive oil.

What are some of your favorite dark, leafy greens?
What are some other ways we can incorporate green into our diets?

Share your answers at @butter_beans on twitter and @butterbeanskitchen on instagram!

Bon Appétit in Greek: Kali Sas Orexi!

INGREDIENTS: Makes servings for eight!

DOLMADES
1 T olive oil
1 clove garlic
½ C mushrooms
½ lemon
2-3 T raisins
4 T sunflower seeds
2 C cooked brown rice
16 grape leaves

HUMMUS
2 sweet potatoes
2 C chickpeas
½ lemon
2 T tahini
2 T olive oil
1 garlic clove
Salt to taste
1 package whole wheat pita

 

INSTRUCTIONS

  • Preheat oven to 350.
  • Cook rice (½ C uncooked)
  • Prepare dolmades filling
  • Dice mushrooms. Sauté with garlic and olive oil.
  • Squeeze lemon juice, setting aside half for hummus.
  • Mix lemon, raisins, seeds, and brown rice.
  • Combine mushrooms with rice mixture and set aside.
  • Place 2 T of rice filling at the base of the leaf, near stem.
  • Fold stem end up over the filling and fold edges of leaf inward. Roll away from you.
  • Squeeze gently to seal.
  • Repeat with all grape leaves
  • Line pot with any damaged leaves to create bed for dolmades.
  • Snugly pack stuffed leaves in the bottom of pot, making a second layer if needed.
  • Cover with ½ cup water and heat over medium heat until it simmers. Lower heat, cover, and cook 20 minutes.
  • Tear pita bread into triangular wedges. Drizzle with oil, salt and herbs of choice. Toast for 10 minutes, turning once.
  • Make the hummus.
  • Chop sweet potato into small pieces.
  • Add all ingredients to food processor and blend until smooth
  • Add salt to taste.
  • Serve and enjoy!
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Root Vegetable Sushi with Miso Soup

Posted by on Jan 6, 2017 in Uncategorized | 0 comments

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Next week is our first week of spring cooking classes at most of our schools, and we are celebrating by making sushi! We’re filling our rolls with root vegetables to showcase in-season produce and pairing our sushi with a miso soup.

What’s the Story with Miso?

Miso a paste made out of fermented soybeans; it’s rich in protein, minerals, vitamins, beneficial bacteria, and adds the savory umami flavor to many dishes.To make miso, soybeans are fermented with the fungus koji, which is cultivated in a base of either barley, rice, or soybeans, salt is added, and the product is aged six months to three years to create miso paste.

 

Root Vegetable Sushi with Miso Soup

INGREDIENTS: SERVES 8

Sushi

  • 1 cup black rice
  • ½ cup brown rice
  • 3 cups water
  • 3 carrots
  • 1 large sweet potato
  • 2 parsnips
  • 2 apple
  • 4 roasted nori sheets

Soup

  • 1 carrot
  • 4-5 cups water
  • 3 T miso paste
  • ½ cup tofu, diced
  • Salt to taste
  • Oil for roasting
  • 3 T toasted sesame seeds
  • Pickled ginger, for garnish

 

Prep

    • Preheat oven to 400˚
    • Cook 1 cup black rice in 2 cups water (~30-40 minutes).
    • Cook parboiled brown rice approx. 10 minutes.
    • Start with preparing the ingredient fixings for the sushi.
    • Slice carrots, parsnips, and sweet potatoes into long ¼-½” thick strips.
    • Toss each vegetable variety separately with oil and roast at 400˚ until tender.
    • Cut apples into strips, set aside.
  • Miso Soup:
    • Dice carrots and tofu.
    • Bring water to a boil. Add carrots, reduce heat, and simmer (covered) until soft.
    • Add tofu and miso. Simmer 2 to 3 minutes more and set aside.
    • Take out root veggies and allow to cool.
  • Time to make the sushi!
    • Put out bowls of water to moisten fingertips. You should keep your hands moist while rolling their sushi.
    • Place nori on a moistened paper towel.
    • Place one scoop of rice on each nori sheet. Press and spread evenly over the nori sheet, leaving top one-fourth uncovered.
    • Choose vegetable/fruit fillings and arrange in a horizontal strip across the bottom portion of the rice.
    • Starting at the side closest to the table edge, roll the nori sheets with moist fingers. Use the moist paper towel to help keep the roll tight.
    • Cut into four pieces.
    • Garnish with pickled ginger and sesame seeds if desired.

 

Enjoy!

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