belly

a collection of things that go in my belly. found, cooked or bartered for.

1 pound of greens

1 can of beans

3 cloves of garlic

1 egg (to poach)

handful of toasted nuts

salt & pepper

 

1.Start by washing and roughly chopping your greens.

2.Heat 2 TBS of olive oil in a sautee pan.

3.Sautee until wilted.

4.Drain and rinse your beans.

5.Add to pan and cook until soft (2 min)

6.In a separate pot, poach an egg.

7.Plate greens and beans and top with your poached egg and toasted nuts.

Ingredients

2 cups of all-pupose flour

3 tablespoons of firmly packed dark brown sugar

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of cinnamon or pumpkin pie spice

1/2 teaspoon of kosher salt

1 1/2 cups of milk

1 cup of canned 100% pure pumpkin

1 egg yolk plus 3 egg whites

4 tablespoons of melted cooled butter

2 tablespoons of apple cider vinegar

Instructions

  1. In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.

  2. Combine dry ingredients in a large mixing bowl and whisk together.

  3. Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.

  4. Add pumpkin mixture to dry ingredients and stir to combine.

  5. Gently fold in egg whites.

  6. Use batter immediately in waffle maker.

1. Slice your fruit, peeling optional. Mix with any sweetener (sugar, maple, honey) and other flavorings you like (booze, spices). If you’re using apples soften them first on a medium-low heat on the stove for around 10 minutes. Other fruits won’t need this. I don’t add any thickener to my fruit — I honestly don’t think it needs it and I think you get a fresher, cleaner taste without.

2. Rub 1/2-inch pieces of cold butter into flour. I now use a ratio of 1 cup of butter to 1 heaped cup of flour — which for me is the key to getting a rich, pebbled crunchiness (rather than something that resembles breadcrumbs).

It’s fine to mix the flour and chilled butter in the food processor if you’re short on time — but I seem to get a better result (and less cakey texture) if I make it by hand as the pieces are less uniform.

3. Mix in about 3/4 cup sugar (and chopped nuts or rolled oats, if you’re not a purist like me). If you have time, stick your crumble mix back in the fridge before baking — like pastry, it seems to like a little chill before cooking.

 

4. This is important: when you tip the crumble on the fruit, don’t be tempted to press it down — it needs its space. (That is the secret of a great, craggy, crumbly texture!).

 

5. Bake at 400° F till the top is browned and the fruit juices are bubbly, about 30 minutes (depending on how deep your fruit is). Serve with vanilla ice cream — custard optional.

 

For the chicken:

2 tablespoons gochujang

1 tablespoon rice vinegar

2 teaspoons soy sauce

2 teaspoons toasted sesame oil

1/2 teaspoon sugar

1 cup water

1 1/2 pounds boneless skinless chicken thighs (about 6 small thighs)

2 tablespoons vegetable oil

2-inch piece of fresh ginger, washed and cut into 1/4-inch coins

5 cloves garlic, peeled and lightly smashed

For the kale:

1 tablespoon vegetable oil

1/2 cup cabbage kimchi, chopped

5 cups kale (about 4 ounces), thick ribs and stems removed, chopped

3/4 cup water

1/2 teaspoon soy sauce

12 slider buns or dinner rolls

Mayonnaise

In a small bowl, whisk together the gochujang, vinegar, soy sauce, sesame oil and sugar until smooth. Whisk in the water and set aside.

In a 10-inch pot or dutch oven, heat the oil over medium-high heat. Working in batches, brown the chicken thighs and set aside on a plate.

Pour the gochujang mixture into the pot and stir, scraping up any browned bits from the bottom. Add the ginger and garlic, followed by the chicken and any accumulated juices. Arrange the chicken in a single layer in the pot and bring mixture to a boil. Lower heat, cover and let simmer for 30 minutes, turning chicken halfway through cooking. Remove from heat and let sit, covered, for 15 minutes.

Meanwhile, make the kale. In a large skillet with a lid, warm the oil over medium-high heat. Add the kimchi and stir-fry for about 30 seconds, until hot and fragrant. Add the kale, water and soy sauce and stir to combine. Bring to a boil, then lower heat and cover. Simmer covered for 30 minutes, or until kale is very tender. Taste and add more soy sauce if needed. (If making ahead, kale mixture can be covered and refrigerated at this point.)

Transfer the chicken thighs to a bowl and use two forks to shred meat. Pour 1/4 cup of the braising liquid over the meat and mix. (If making ahead, chicken can be covered and refrigerated at this point. Re-warm before assembling sliders.)

To assemble, place a sheet pan in the oven and preheat to 350°F. Arrange slider buns cut side down on preheated sheet pan and bake for 3 to 5 minutes, until lightly toasted. Spread mayonnaise on the bottom bun and top with the chicken, followed by the kale mixture and top bun. Repeat with remaining buns. Serve immediately.

Ingredients

 

1 teaspoon vegetable oil

2 garlic cloves, thinly sliced

1-inch piece ginger, thinly sliced

1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)

1 cup long-grain brown rice, rinsed and drained

9 cups water or vegetable stock

4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.)

Salt or soy sauce

White or black pepper

Garnishes and condiments (choose some or all)

Thinly sliced scallions

Fried shallots

Chopped fresh cilantro

Roasted or fried peanuts

Toasted sesame seeds

Boiled egg or century egg

Pickled mustard greens or Chinese cabbage

Soy sauce, sesame oil, fish sauce, chile paste

 

Process

Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.

Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.

Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.

Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.

Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.

Ingredients

3 large bone-in, skin on chicken breasts about 6 pounds

2 tablespoons of all-pupose steak seasoning

3 tablespoon of brown sugar

1 cup of BBQ sauce

Instructions

  1. Create 3-4 large foil balls to fit in the bottom of slow cooker.

  2. Remove skin from chicken breast, and season each with steak seasoning and brown sugar.

  3. Arrange chicken breasts on top of foil ball, and pour BBQ sauce over.

  4. Cook on high for about 4 hours, or until chicken reaches 165 degrees. It’s important to use a meat thermometer as cooking times will vary!

  5. Chicken breasts can be served whole with juices from slow cooker poured over, or shred chicken and pour the slow cooker juices back over.

2 to 3 pluots (or any stone fruit)

1 egg

⅓ cup plain greek yogurt

4 tbspn softened butter

½ tsp vanilla extract

¼ tsp almond extract

1 cup flour

½ cup powdered sugar

¼ tsp baking soda

¼ aluminum free baking powder

¼ tsp sea salt

 

1 preheat oven to 350

2 cut stone fruit in halves or quarters

3 in a small bowl, sift flour, salt, baking soda and powder

4 in a different mixing bowl, beat at medium speed the butter, sugar and then the egg until smooth. Next beat in vanilla and almond extracts and blend in yogurt at low speed.

5 Add the dry ingredients in the wet ⅓ cup at a time.

6 Pour batter into a parchment lined 8x8 pan and spread out evenly. Press the stone fruit into the batter and bake for 25 minutes.

7 once cooled, sprinkle powdered sugar on top of the cake.

Ingredients

1 1/2 cups finely chopped onion

1 tablespoon minced garlic

1 teaspoon olive oil

1 medium carrot, cut into 1/8-inch dice

3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons Worcestershire sauce

1/3 cup finely chopped fresh parsley

1/4 cup plus 1 tablespoon ketchup

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)

1/3 cup 1% milk

1 whole large egg, lightly beaten

1 large egg white, lightly beaten

1 1/4 pound ground turkey (mix of dark and light meat)

Process

Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.

1 small jalapeño pepper

1/2 cup extra virgin olive oil

2 garlic cloves, chopped

2 dried bay leaves, crumbled

1/2 cup lightly packed fresh Italian parsley or cilantro

1/4 cup fresh lemon juice

1 tablespoon chopped fresh oregano, rosemary or thyme (or a combination)

1/2 teaspoon sweet paprika

Salt and pepper, to taste

 

Process

Heat the jalapeño pepper over the flame of your stove or under the broiler until the skin starts to blister and develop black spots, 3 to 4 minutes. Set aside. When cool enough to handle, remove the stem and seeds. Chop the pepper (skin and all) and set aside.

Meanwhile, heat the olive oil over medium heat until bubbling slightly, but not yet smoking. Remove from heat and add the chopped jalapeño along with the rest of ingredients. You will hear a melodious sizzle. Allow to sit, covered at room temperature, for 2 hours before using. Keeps for up to 5 days tightly covered and chilled.

INGREDIENTS

2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

2 Tbsp dark sesame oil

2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)

1 Tbsp of grated fresh ginger

1 clove garlic, minced

1 green onion (scallion) thinly sliced (a few slices reserved for garnish)

1 teaspoon lime juice

METHOD

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.