Sprouted Brown Rice Curry
A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..
Sprouted Brown Rice Curry
Makes about 4 servings
2 cups germinated brown rice (GBR)
1 1/2 cups dent corn, soaked
2 cups vegetable stock
3 cups filtered water
1 small white onion, diced
2-3 fresh red chiles, thinly sliced
1 tablespoon safflower threads, soaked
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon ghee
1/3 cup coconut cream
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 black pepper
1 1/2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons curry leaves
raw cashews
raw coconut flakes
To germinate rice, place in a bowl and cover with 100 degree water. Cover loosely and allow to stand on the counter, changing water 2-3 times a day until germinated, 18-48 hours.
Toast coriander and cumin seeds in a dry skillet until fragrant. Transfer to a spice grinder and process along with mustard seeds, peppercorns, turmeric and fenugreek.
Sauté chiles, onions and garlic in ghee until softened.
Combine vegetable stock and water and bring to a boil. Stir in corn and simmer 20 minutes. Stir in rice, cover and simmer 20 minutes. Add spices, curry leaves, onions, garlic, chiles, safflower threads and coconut cream and simmer until thickened, about 15 minutes. Adjust flavor with salt if necessary.
Ladle into bowls and garnish with cilantro, toasted cashews and coconut flakes.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Roasted Corn Chowder with Scallops and Bacon
Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..
Roasted Corn Chowder with Scallops and Bacon
(informed by a recipe by Rick Bayless)
3 cups fresh corn kernels, divided
1/2 small white onion
1/2 large poblano chile
1 red Fresno chile
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream
6 oz dry sea scallops
4 oz smoked bacon, diced
1 teaspoon cultured butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground pepper
Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened. Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.
Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat. Stirring frequently, allow to simmer until reduced by 1/4.
Chop the roasted peppers, onion and garlic and add to the pan. Stir to combine.
Meanwhile, sauté diced bacon over medium-high heat until well browned. Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro. Add the scallops and sear until golden brown on both sides. Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.
Blue Cornbread
Organic, stone-ground blue cornmeal, fresh buttermilk, pastured eggs..
Blue Cornbread
(adapted from a recipe by Crescent Dragonwagon)
1 1/2 cups organic stone-ground blue cornmeal
1/3 cup organic, unbleached all-purpose flour
1/3 cup roasted corn kernels
1/2 tablespoon dried jalapeño (optional)
1 1/4 teaspoons aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
2 pastured eggs
3/4 fresh buttermilk
1 cup fresh whole milk
2 tablespoons pastured butter
Cut corn from the cob and toast in a skillet with a little butter (and jalapeño, if using) until golden brown. Set aside to cool.
Sift the dry ingredients together in a bowl
Whisk the eggs into the buttermilk, then add to the flour mixture. Stir to combine, using as few strokes as possible.
Heat 2 tablespoons of butter in a 10-inch cast iron skillet over medium heat. Use a bunched-up paper towel to rub melted butter up the sides of then pan, then pour the remaining butter into the cornbread batter and stir to combine.
Pour the cornbread batter into the hot skillet and bake in a 350-degree oven until it passes the toothpick test, about 50-60 minutes.
Allow to cool and serve with raw honey butter.
Cowboy Steak & Mexican Corn
1 1/4 inch thick grass-fed bone-in ribeye from Betsy Ross in nearby Granger, Texas. Mopped in homemade BBQ sauce (lacto-fermented ketchup, organic molasses, vinegar, chili powder) and grilled over cured mesquite. Served with roasted corn, green onions, red peppers, adobo seasoning, cilantro, cotija cheese and lime.
meat and vegetables delivered by http://awesome.greenling.com
Three Sisters Succotash
Uh'Be'Ka'Yad'Un'Na'
The Three Sisters (squash, maize, and beans) are the three main agricultural crops of some Native American groups in North America.
The Tewa and other Southwest tribes often included a “fourth sister” known as “Rocky Mountain bee plant”, which attracts bees to help pollinate the beans and squash.
Succotash (from Narragansett msíckquatash, “boiled corn kernels”) is a food dish consisting primarily of corn and Lima beans or other shell beans. Other ingredients may be added, including tomatoes, green and sweet red peppers, and possibly including pieces of cured meat or fish.
Using local ingredients and flavors of the Southwest, my variation attempts to honor the spirit of these important food traditions..
Roast white and yellow corn and carrots in a heavy skillet with some good animal fat such as bison or bear if you can get it, or beef marrow or pork belly if you can’t. Cook until browned, about 10 minutes.
Add Lima or other beans, wild onions or leeks and summer squash, filtered water or bone broth and a fresh chili if you like, and simmer partially covered until beans are tender, perhaps 20 minutes.
Season with salt and smoked pepper and garnish with fried squash blossoms and toasted pumpkin seeds.
This post is part of Kelly The Kitchen Kop’s Real Food Wednesdays
Seared Sea Scallops with Roast Red Pepper Purée, Toasted Corn Salsa
If buying fresh or “previously frozen” sea scallops from the grocery store, be sure to ask for “dry scallops”. “Wet scallops” are treated with sodium tripolyphosphate to make them appear whiter and plumper; they won’t brown properly, and are likely to have a rubbery texture and off taste. The same applies for frozen scallops- avoid anything containing salt or STP (sodium tripolyphosphate).
Roast red bell peppers in the oven or over an open burner until blackened. Close in a paper bag for several minutes to loosen the skin. When cool enough to handle, split the peppers and remove the skin, stem, seeds and ribs. Purée the remaining mass with one or two pequin peppers (careful, these are very hot- you don’t want to overwhelm the delicate flavor of the scallops) and a little olive oil. Season with S&P and set aside.
Make a salsa of dry-toasted fresh corn, tomatoes, scallions, 1/2 finely minced jalapeno, lime juice and S&P.
Pat the scallops dry and sear in a little butter and olive oil over medium-high heat until browned but still opalescent in the middle, about 1 1/2 minutes per side, depending on the size.
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