Chicken on a Bed of Mizuna

1 egg white, slightly beaten
1 1/2 teaspoon soy sauce, divided
3 cloves garlic, minced
1 pound boneless skinless chicken breast, finely chopped
2 teaspoons canola oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup water chestnuts, finely chopped
1/2 teaspoon chile paste
1 tablespoon fresh lime juice
1 bunch mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 teaspoon soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 teaspoon canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.

Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve.

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Posted on November 4, 2015

Buckwheat Potato Balls

Here’s a great way to use up leftover mashed potatoes.

1/2 cup toasted kasha (buckwheat groats)
1 cup water
1 tablespoon coconut oil
1 small onion, finely diced
2 stalks celery, finely chopped
2 teaspoons dried sage
1 head roasted garlic, cooled and pressed from skins
2 cups mashed potatoes
2 tablespoons chopped peppers
1/2 teaspoon salt
3 cups soft bread crumbs
1 beaten egg
4 tablespoons melted coconut oil

Bring water to a boil and add kasha. Return to boil, lower heat and simmer, covered, for 15 minutes until water is absorbed and kasha is soft.

Preheat oven to 350F. Line a 9 x 13″ pan with parchment paper. Heat a heavy skillet over medium heat. Add oil and onion. Reduce heat, sweat onions until transparent. Remove lid, add celery, and stir until veggies are soft and starting to brown. Blend in sage.

In a large mixing bowl, combine garlic, mashed potatoes, kasha, peppers, onion mixture and salt. Blend in bread crumbs and let mixture sit for 10 minutes. Mix in egg.

Using an ice cream scoop, or oiled hands, form mixture into 1-inch balls and place in the baking dish, close together. Drizzle with oil and bake for 45 minutes until lightly browned.

Recipe from Local Vegeterian Cooking by Debra Daniels-Zeller.

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Posted on October 23, 2015

Buttercup Squash Cornbread

Buttercup Squash cutout

1 1/2 cup Nash’s stone-ground cornmeal
1 1/2 cup Nash’s triticale or white wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed or pureed roasted buttercup squash
1/3 cup maple syrup
1 cup Dungeness Valley Creamery milk
1/2 cup yogurt or sour cream
1/4 cup melted butter (plus some for greasing the pan)
1/4 cup melted coconut oil, or light cooking oil, such as sunflower oil
2 eggs

Preheat the oven to 400 F and grease an 8 x 11 baking pan or similar sized cast iron skillet with butter. Don’t skimp on the butter–it gives a nice crispy golden bottom and sides to your cornbread.

Whisk together all the dry ingredients in a large mixing bowl.

The easiest way to roast squash is whole in the oven. Simply wash the squash, knock the stem off with the butt of a large knife, and place it whole on a pie dish. Bake in the oven at 350 degrees for about 45 min or an hour, until it is cooked through and can be easily pierced w a fork. Cut squash in half and allow to cool a bit before scooping out seeds. Mash flesh with a potato masher, or for a smoother puree, use a hand blender or food processor.

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.

Pour the batter into a greased 8 x 11 baking pan or a similar sized cast iron skillet. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.

Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm! Yield: 12 servings.

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Posted on October 15, 2015

Chickpea Pancakes with Leeks, Squash, and Yogurt

Gluten-free savory pancakes! Courtesy of chickpea flour and winter squash, plus a few other tasty ingredients.

6 tablespoons high-heat oil (safflower, sunflower, or canola), divided
1 medium leek, white and pale-green parts only, chopped
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
1 cup grated peeled squash (such as butternut or kabocha)
1 large egg
3/4 cup chickpea flour
1/4 teaspoon baking powder
1/2 cup plain yogurt
1/4 cup coarsely chopped fresh parsley
Salt

Heat 2 tablespoons of oil in a large skillet, preferably nonstick, over medium-high. Add leek, season with salt and pepper, and cook, stirring occasionally, until leek is softened and starting to brown, about 4 minutes. Add squash and season again. Cook, stirring often, until squash is cooked through and softened, about 4 minutes. Transfer vegetables to a plate and let cool. Wipe out skillet and reserve.

Meanwhile, whisk egg, chickpea flour, baking powder, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 cup water in a medium bowl; season with pepper and let sit 5 minutes for flour to hydrate. Stir vegetables into batter just to coat.

Heat 1 1/2 tablespoon oil in reserved skillet over medium-high. Add batter by the quarter-cupful to make 4 pancakes, gently flattening to about 1/4″ thick. Batter should spread easily—if it doesn’t, thin with a little water. Cook until bottoms are lightly browned and bubbles form on top, about 4 minutes. Use a spatula to carefully flip pancakes over and cook until browned and cooked through, about 2 minutes longer.

Transfer to a plate and tent with a sheet of foil to keep warm. Repeat with another 1 1/2 tablespoons oil and remaining batter. Serve pancakes topped with yogurt, parsley, sea salt, and pepper.

Recipe adapted from BonAppetit.com.

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Posted on August 27, 2015

Guilt-Free Egg Fried “Rice”

“Riced” cauliflower is an easy, nutritious, low-carb alternative to plain white rice.

1 cauliflower
2 tablespoons coconut oil
2 tablespoons sesame oil
2 cloves garlic, crushed
2-3 fresh chillies, chopped
2 spring onions, chopped
2 tablespoons soy sauce
2 handfuls cooked king prawns
2 eggs

For Serving
1 handful fresh cilantro, chopped
1 handful peanuts, roughly chopped
Ginger
Shredded cabbage
Bean sprouts
Sweet chilli sauce

Run cauliflower through food processor until it resembles rice. If your pile of “rice” is damp, wring it out in a dish towel and spread it out to dry.

Get your wok nice and hot and add oils. Crush garlic and fry until it just begins to turn light brown. Add chopped chillies, followed by the “rice,” which will need a good stir to get all that nice flavor from the oil. Keep stirring and after about a minute, add spring onions. Add soy sauce and keep stirring until it starts to look golden. Stir in prawns and after a minute, make a well in the middle of the wok. Crack the first egg into it. Allow it to fry a little, then break it up with your spatula. Just as it’s starting to look cooked, stir it through the cauliflower. Repeat with the second egg and then you’re done! Serve topped with any combination of cilantro, peanuts, cabbage, ginger, and sweet chilli sauce.

If you had fun “ricing” your cauliflower, you’ll have a great time with this popular Cauliflower Pizza Crust recipe!

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Posted on August 17, 2015

Red Velvet Cake

The secret ingredient in this sweet dessert is — you guessed it — beets!

3 medium beets
3/4 cup butter, plus more for greasing pan
3/4 cup buttermilk
Juice of 1 large lemon
2 teaspoon white vinegar
1 1/2 teaspoon vanilla extract
2 cups Nash’s soft white flour*
3 tablespoons cocoa powder
1 1/8 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cup sugar
3 eggs

Heat oven to 350 degrees F. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)

Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.

In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.

Sift together flour, cocoa, baking powder, salt and baking soda. Set aside. In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.

Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.

Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack. Frost with cream cheese frosting or other white icing.

*Nash’s soft white wheat flour has been milled fine, but if you want your Red Velvet Cake to be really silky, sift it before measuring it. We usually don’t, so we can get all the health benefits from the germ and bran.

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Posted on July 29, 2015

Sweet Onion Pie

Sweet onion pie, perfect for a summer BBQ side dish!

Can be served hot or at room temperature.

1 pie crust (see below)
2 tablespoon butter
2 cups thinly sliced Walla Walla onions
2 cloves garlic, minced
1 tablespoon minced fresh chives
3/4 cup whole milk
2 eggs
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika
1 tablespoon chopped fresh parsley

Preheat oven to 350°F. Melt butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the pie crust.

Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.

Bake for 35 minutes, or until a knife comes out clean. Garnish with the parsley.

Serve hot or at room temperature.

We thank Allrecipes.com for this recipe.

Basic Pie Crust

1 1/2 cups Nash’s soft white wheat flour
1/4 teaspoon salt
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4-5 tablespoons ice water

Combine flour and salt in a large bowl and stir briefly. Using a pastry blender or your fingers, cut the butter into the flour until it makes pea-size pieces, about 4-5 minutes.
Drizzle in 4 tablespoons ice water and mix until dough comes together. Shape into a flat disk, cover and refrigerate for 30 minutes. Roll out, place in pie pan, press into base, and use for onion pie.

We thank Chow.com for this recipe.

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Posted on July 24, 2015

Margie’s Bran Muffins

1 cup Nash’s soft white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Nash’s wheat bran
1/3 cup brown sugar
1/4 cup molasses or honey
2 large eggs
1 cup nonfat buttermilk (or half-&-half with 1 teaspoon lemon juice)
1 grated carrot, apple, or zucchini

Preheat oven to 400 degrees F. In large mixing bowl, sift together flour, baking soda, baking powder and salt. Stir in bran with a whisk or long-tined fork.

Beat together brown sugar, molasses, egg and buttermilk. Add the dry ingredients to liquid ones and stir to moisten, about 30 seconds. Fill each cup in a 6-cup greased muffin tin to 3/4 full and place in oven. Bake until toothpick comes out clean, about 35 minutes. Let cool on rack.

We thank Nash’s own Margie for this recipe.

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Posted on July 24, 2015

Pickled Eggs with Dill

Have you ever pickled your own eggs before? Now’s your chance!

Pickled eggs are delicious! Serve them on a bed of spinach greens, and they make a perfect nutritious snack to grab when on the go.

12 large eggs
1 red onion, sliced
Small bundle of fresh dill
1/2 teaspoon mustard seeds
1 clove garlic, halved
1 1/4 cup apple cider vinegar
3/4 cup water
2 teaspoons salt

Fill a large saucepan with water (enough to cover the dozen eggs that you will add). Bring the water to a simmer (not a boil!) and then gently add in the eggs by lowering them in with a spoon, one by one. Set your timer to 12 minutes and allow eggs to simmer. Then turn off heat, remove the eggs from the pot, and run them under cold water. You can gently pour the pot of eggs through a metal strainer and then run cold water over them. Peel the eggs once they are cool enough to handle.

In a medium saucepan over medium-high heat, bring all other ingredients to a boil. Reduce heat to medium-low and allow to simmer for 5 to 7 minutes.

Pour mixture into a large jar (or two smaller jars), and add the hard-boiled eggs and allow to cool for several minutes. Once cool enough, refrigerate. Your eggs will need anywhere from 2 to 3 weeks to pickle. Once ready though, they will stay good for quite a long time.

Recipe adapted by Virginia Newman from PaleoLeap.

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Posted on July 1, 2015

Kia’s Skillet Brownies

You can’t go wrong with cocoa powder and chocolate.

I’m not gonna pretend these are low fat or low sugar, or some kind of “healthy” brownie. But if you’re wanting the ultimate chocolate brownie fix, make ‘em and bake ‘em in a cast-iron skillet, and you won’t be disappointed!

1 1/2 cup turbinado or raw sugar
4 large eggs
2 cups Nash’s white wheat or triticale flour
1 cup Dutch-process cocoa powder
1 teaspoon salt
1 stick unsalted butter
1/.2 cup heavy cream
1 1/2 cups chocolate chips or coarsely chopped chocolate
1 tablespoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa and salt.

In a 10″ or 12” cast-iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate and reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes.

Add chocolate mixture to sugar mixture, whisking until blended (set skillet aside). Fold in flour mixture, but don’t overmix. Pour batter into skillet.

Bake for about 20 minutes. Don’t overcook, and consider that your skillet will hold a lot of heat for a while after you pull it out of the oven.

Serve warm brownies with ice cream, fresh berries and/or whipped cream! YUM!

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Posted on June 29, 2015