Sloppy Janes Recipe

Here is my Sloppy Joes recipe. I actually call them Sloppy Janes; they are a vegetarian and vegetable-laden counterpoint to Joe! Kids love them and they are slow cooker friendly!

VEGETARIAN SLOPPY JOES AKA SLOPPY JANES

• 1 Tbsp Molasses
• 1-3/4 cups Water (hot)
• 1 Tbsp Olive Oil
• 2 Garlic cloves, minced
• 2 Onions medium-sized, chopped
• 1/2 pound Carrots, chopped
• 3 stalks Celery, chopped
• 1 Green Bell Pepper medium-sized, cored, seeded and chopped
• 1 can Diced Tomatoes (28 oz)
• 1 can Tomato Paste (6 oz can)
• 1 tsp Oregano
• 1 tsp Allspice 
• 1/4 cup Ketchup
• 1/4 tsp Cayenne Pepper
• 1 tsp Worcestershire Sauce, Braggs Amino Acids or Soy Sauce 
• 2 cups TVP® (Textured Vegetable Protein) you can also use meat or cooked lentils

Directions

In a medium bowl combine the hot water with the 2 cups TVP. Set aside while preparing the chopped onion, celery, carrots and green pepper.

Heat a nonstick skillet, add the olive oil and quickly saute the chopped onion, green pepper, carrots, celery and minced garlic. Cook until onion is slightly translucent and green pepper has softened slightly. Add the TVP.

Mix the tomato paste with the can of tomatoes and seasonings and stir into the skillet. Bring to a boil, taste and add salt if desired. Sauce should be thick, but spreadable; add a little more water if needed.

Spoon sauce on bottom half of split roll, hot dog bun or a cornbread pancake. Pile on lettuce and cheese (if desired) and top with other half of bread. 

Cookbooks: the gift that keeps on giving!

Cookbooks

I guess with new life in the house, I haven't been reading cookbooks like I usually do. However, I do still read and below are the cookbooks on my list to check out.

Here are my latest recommendations, many by authors whose cookbooks I already have.

Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed  Bryant Terry does it again (and again). His Vegan Soul Kitchen changed my cooking. I think this has more of a diaspora bent, but it is quite in the line of his usual fare. Great for newcomers to his style, but I don't see anything groundbreaking for those who have his other books.

I've been meaning to pick up Pati Jinich's Mexican Table: The Secrets of Real Mexican Home Cooking. I get sucked into her PBS show. She has a pretty songbird voice and quick, flavorful recipes. I'm betting her tres leches recipe is the truth.

The Slanted Door: Modern Vietnamese Food I really like Vietnamese food and like the influences of France, especially for the desserts.

Plenty More, by Yotam Ottolenghi helps along the adage, "Eat your vegetables!" Infinitely easier when armed with this cookbook and "Plenty", "Jerusalem" (my favorite) and "Ottolenghi".

I am curious to peruse Mama Dip's Kitchen, named after a North Carolinian's woman's restaurant. Plenty of southern cooking recipes I often yearn to make.

For the vegan potty mouth: Thug Kitchen. I will just leave it there.

B. Smith is on my mind, given her Alzheimer's disease diagnosis and recent struggles. I love this cookbook and use it often.

Marcus Off-Duty is probably closest to the way I cook. Samuelsson's chicken-fried steak on salad juxtaposed with quinoa with coconut, broccoli and cauliflower exemplify the meaty and earthy sides of indulgence, yet balance each other nicely.

It is now my goal in life to get invited over to Dorie Greenspan's home in Paris for dessert. But for now, I will consult this cookbook.

"You are what you eat" is an oft-quipped phrase, but I didn't curtail my wheat intake until I witnessed my newborn suffer. She is what I eat, too, at least for now. So, after a gastrointestinal consultation, I cut out wheat and dairy from my diet, adding back limited dairy. Every time I try some wheat, I am reminded that it is no longer welcome in my temple! As a food lover, cook and inquisitive person, I've thought of many ways to "have my cake and eat it too." I layer cheeses, turkey pepperoni on tomatoes, kale and onions sans crust for veggie pizza; I use chestnuts, coconut, tree nuts and flax to make delicious cookies and wrap blanched kale leaves around my favorite hot dogs topped with ketchup, onions, tomatoes and homemade cole slaw. But I still have a ways to go, so I will probably consult Dr. Davis' latest Wheat Belly cookbook.

You are probably wondering: How do I feed my voracious cookbook appetite? The "library". I get hardcover and Kindle library books; the latter I use through Overdrive, an app that links to my library and library card and enables me read and return books all day, every day. It is 1000% free and so convenient!!!!

These are a few of my favorite things: a gift-giving guide

"Oh, you shouldn't have!"

Do you ever wonder if people really mean it? Here are some gift recommendations for people with inscrutable tastes...

A Google map of great places
Sometimes the best gifts are gifts of your time and efforts. Make a map of your favorite places or places you would like to try or visit. You can map them all out with comments and "gift" them with a hyperlink for nearby or visiting friends and family. Here is one I did for New Orleans: https://maps.google.com/maps/ms?ll=29.946605,-90.06815&spn=0.079429,0.154324&t=h&z=13&vpsrc=6&msa=0&msid=200281274416280337000.0004c1572431e1f8288e3

Leather goods spell Levenger for me. I love the quality, colors and functionality of their totes, portfolios and pens.

Anyone who sees me on a regular basis has seen me in clothes and shoes from Boden. They go up to size 18/20 and almost always fit well for me.  About 75% of their clothes, including woolens, silks and lined dresses, are machine washable! They are from the UK, so it's an online-only experience here in the U.S. Make good use of their garment measurements to determine your size for each article of clothing and check out the Clearance section. They also have great clothing for children and adults. I recommend Talbots (on sale) for work pants and Target for sweaters. I have at least 15 Target sweaters! Many of my 3-season coats and shoes are here: http://www.pinterest.com/oshunwave/spring-in-my-step/ and http://www.pinterest.com/oshunwave/play-clothes-closet/  

My favorite pregnancy styles-Tunics, low boots, straightleg jeans, leggings and off-shoulder dresses: http://www.pinterest.com/oshunwave/bumpin-style/ The best wardrobe thing I did while pregnant was to find an amazing strapless bra. I never had to worry about proportions and the strap sliding off; it always stayed up thanks to the bump, and I rocked some fun strapless outfits during the summer! My go-to: Lilyette Indulgent Comfort Strapless with Lift (on Pinterest)

Have a stylish friend, aunt, uncle, brother, grandma, mate or someone who just hates the cold? Head to Hats.com (ha!) They have some excellent-quality hats and some good deals, too!

For your book nerd

I am not a big t-shirt wearer, but I like Lithographs: "Unique t-shirts created entirely from the text of your favorite books." That's all she wrote!!

Want to buy an expensive kitchen electric appliance? Williams-Sonoma and Costco are my favorites, since you can return troublesome items with the most ease.

Some inexpensive kitchen items: 

A personal Crock-Pot for work

Great whisks

Garlic Press-you can leave the peel on!

Simple, effective juicer

Kitchen Shears--take apart, so they don't get gunky

A great peeler

A chef's knife
Silicone mats, great for making very soft cookies

Perfumes? This is a gift I prefer to give rather than get. I have several dozen perfumes yet am extremely picky about them. I buy fragrance oils, beauty oils and essential oils from From Nature With Love. "Designer" perfumes are from Fragrancenet.com, beautyencounter.com andScentiments.com. I tend to buy Eau de Parfums. Notice how I didn't mention department stores? The only department store purchases are for newer Estée Lauder (Modern Muse), Chanel (Chance Eau Tendre) or Lancôme perfumes with which I can snag a gift with purchase.

My main current perfume wardrobe: Crystal Noir by Versace, Fancy Nights by Jessica Simpson (smells like Shalimar and SO cheap), DKNY Golden Delicious (smells close to "J'adore"; j'adore le prix!), Amor Amor by Cacharel, Champagne/Yvresse by Yves St. Laurent, L'Instant de Guerlain, Pamplelune by Guerlain, Flower by Kenzo as well as several Nina Ricci scents. My favorite night fragrances: Midnight Rain by La Prairie, Fancy Nights and Fracas by Robert Puiget. The best office fragrances: Elie Saab Le Parfum, Pamplelune by Guerlain, Chanel Chance Eau Tendre and Honeymania by Body Shop. Many of these are on "Just for the Smell of It" on Pinterest. For men? Kenzo Tokyo, Bvlgari Man Extreme and Bvlgari AQVA Marine and AQVA Toniq. Loved La Nuit de L'Homme by YSL but the scent disappeared too soon. My mom loves Annick Goutal's Passion. Fragrantica.com is a great online community for scent lovers, and you can get great perfume suggestions and comments.

OK, I need to give a shout-out to The Body Shop. I worked there 20 years ago and have been a fan before, during and ever since. I remember when Mango Body Butter first came out. I would mix scents and take home samples and make gift baskets. The best deals are when you become a Love Your Body member. I get insane deals and get points and free gifts. I seriously save hundreds every year and get sweet-smelling soft locs and skin as a result. And the still don't test on animals! Check out my Pinterest site for some of my favorite products.

The Sweet Smell of Christmas (Scented Storybook) Hardcover by Patricia M. Scarry, $8-$9 retail, is one of my favorite childhood Christmas books. It has a cute little bear and has six smells; I still remember candy canes, an orange, gingerbread, apple pie and a pine tree--from over 30 years ago! Scholastic has these books, and my daughter loves picking up these books at school.

Pippi Longstocking DVD set: Every year this movie would come on TV, and it was one of the highlights of the season for me. I often dreamed of a world with kids doing what they wanted, so I loved this story and shared the notion kids should be in charge!

NPR has over three hours of music from 2014. Make a mixtape for your bestie!

Chopped! BLT Salad

A delicious, bright salad to enjoy in fall to winter. Use grape tomatoes if larger tomatoes are not looking great in the supermarket.

Turkey Bacon, Kale and Heirloom Tomato Chopped Salad
Serves 2-3 as main course or 4-5 as appetizer

Ingredients
4 ounces (4 pieces) good-quality turkey bacon, each cut into 8 pieces
8 leaves kale, washed and chopped into bite-size pieces
A small handful of fresh parsley, chopped
One shoot/stalk of spring onion, minced
2 tablespoons mayonnaise
Dash lemon juice (or vinegar), salt and pepper
2 pounds tomatoes, preferably heirloom, diced into 1/2-inch pieces

Directions
Brown turkey bacon in small skillet 3-5 minutes. Turn off heat and chop/prepare other ingredients or wait 5 minutes. Add kale to skillet and stir to release browned seasoning from turkey bacon. Meanwhile, scoop mayonnaise into serving bowl. Add onion, parsley, salt, pepper and lemon juice. Stir enough to combine thoroughly.  Press diced tomatoes to release seeds and extra juice, then add to mayonnaise mixture. Add bacon mixture and stir. Serve immediately (will be a little warm) or chill 2 hours or more.

Sweet and Sour Kale Salad

We are overrun with kale in our garden, and use it often. Here is the recipe from this weekend, when I wanted to experiment with a new raw kale salad and add Chia seeds, which I am learning to incorporate into more meals. And I love sweet and sour "agrodolce" flavors!

Kale Salad Agrodolce
Serves 6 as main course, 12 as side dish
• 1 large sweet white onion, thinly sliced
• 1/4 cup red wine vinegar
• 4 tablespoons pomegranate molasses
• 8 cups thoroughly washed kale, woody stems removed, about 1/2 pound
• 3 tablespoons olive oil
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/2 cup julienned carrots
• 1/2 cup Chia seeds
• 1 cup dried sweetened cranberries
• 5 sprigs of parsley leaves, coarsely chopped
• 6 pitted dates, minced
• 1/2 cup pumpkin seeds
• 3 tablespoons coconut milk
• Salt and pepper, to taste

Directions
Soak sliced onion in red wine vinegar and pomegranate molasses and set aside. Using kitchen scissors, cut kale into pieces the size of a cracker. Then place kale in a large bowl with olive oil, lemon pepper and salt. With very clean hands, "massage" kale for 3 minutes, until it is shiny, dark and wilted. Meanwhile, pour liquid from soaked onions into a small pan; add onions into kale bowl. Cook over high heat until it is cooked down to a thin syrup like maple syrup. Remove from heat and let cool a minute or two, which will thicken the vinegar liquid. Add hot liquid into bowl with kale. Add remaining ingredients into the bowl and mix with a large spoon until well blended.
I prefer to wait at least an hour to serve so Chia seeds can soak up dressing and soften and flavors can meld.

Gluten-free Skillet Cornbread

I am curious to see whether going wheat-free will improve how I digest food. A few days ago, I wanted to make cornbread but did not have a wheat-free recipe on hand. This recipe combines some of my favorite methods from America's Test Kitchen.

Gluten-free Skillet Cornbread

Serves 8

• 2 1/4 cups fine-ground cornmeal
• 1 3/4 buttermilk (I now sometimes use a can of evaporated milk with 1 tablespoon lemon juice plus about 1/4 cup water. It adds a depth of flavor.)
• 1 1/4 cups super sweet frozen corn, thawed
• 1/4 cup sugar, or less, to taste
• 1/4 c. canola or vegetable oil
• 4 tbsp. unsalted butter, cut in 4 pieces
• 2 eggs, beaten
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt

Directions
Preheat oven to 450 degrees. Place rack in middle position. Place 10-inch cast-iron or ovenproof skillet or 9- by 9-inch metal pan in oven to preheat for 10 minutes.

In a large bowl, whisk together cornmeal and buttermilk. Set aside.

Process the corn kernels and sugar in a blender until very smooth, about 1 minute.

Carefully add the oil to the hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove from oven and add butter, carefully swirling pan until butter is melted. Pour all but 1 tablespoon of oil mixture into the cornmeal, leaving remaining oil mixture in pan. Whisk corn purée, beaten eggs, baking powder, baking soda and salt into cornmeal mixture until well-combined.

Pour mixture into the hot skillet and bake until top begins to crack and edges are golden brown, 20 to 25 minutes. Let cornbread cool in pan for 5 minutes. Serve warm.

Variations: Stir in 1/4 cup chopped jalapeños, 3/4 cup shredded Cheddar or pepper jack cheese just before baking.

When life gives you garlic, make garlic confit!

Garlic confit, which is cloves of garlic that one cooks in oil on low heat until softened, is easy, delicious and useful. The recipe below from Le Cordon Bleu and many other sources requires time and attention but very little skill. Your reward is unctuous cloves of mild yet flavorful, spreadable garlic which will keep awhile in the fridge along with its delicious garlic-infused olive oil.

I have several small variations from the original recipe and concept. I mix olive oil and canola oil, because it's cheaper and the garlic-infused taste makes it hard to taste the green, fresh taste of pure olive oil anyway. I halve the recipe, since I don't want to keep 80 garlic cloves in my fridge at once. I add water or red-wine vinegar and mash the cloves to make a delectable thick sauce to spread on bread, mix in with pasta or vegetables, bake with meats and use as a springboard for vinaigrette or garlicky mayonnaise.

Below is my version, followed by Le Cordon Bleu's recipe.

Garlic Confit Sauce
3/4 cup extra-virgin olive oil
1/3 cup canola oil
1/4 cup water
1/4 cup red wine or sherry vinegar
About 30 cloves peeled whole garlic
3 whole black peppercorns
2 sprigs of fresh thyme
1 fresh bay leaf
½ teaspoon kosher salt

In a deep skillet-size saucepan (mine is about 10 inches in diameter and 2-3 inches high) or dutch oven or 4-quart saucepan, place all ingredients. Do not cover. Start on medium-high heat until you see the first bubbles. Then turn down the heat to low to simmer-you still see small bubbles but they don't get bigger and bigger.When the liquid has almost cooked away, probably after 15 minutes, the garlic will look bigger and softer. It will smell like GARLIC. Stir gently, making sure most of the liquid is gone. Then cover and keep on low for about 20 more minutes. All the garlic should be soft. Take out thyme, bay leaf and peppercorn, if you like. Mash garlic cloves with a large fork. Let cool, then transfer into glass jars or bowls. It will make about 2 1/2 cups and will keep for at least a week in the fridge.

How to Make Garlic Confit-Le Cordon Bleu

One of the advantages of attending schools of culinary arts is learning cooking techniques that can be applied to any style of cooking.  One technique taught in culinary school is confit. 
Confit takes its name from the French word confire, meaning to preserve. Any similarities between the fruits and vegetables your grandmother puts up every autumn and garlic confit end right there. Traditional canning and preserving methods use vinegars and/or salts and sugars to preserve food.
Confit is a generic term to describe anything that is poached at a low temperature in a rendered fat. Duck confit, where duck legs are slowly cooked in duck fat, is probably the most famous example of it. For our money, however, the most delicious version of it is garlic confit.

Garlic Confit Recipe

Garlic confit and its garlic infused oil can be used on anything from homemade vinaigrettes to garlic bread and garlic mashed potatoes. The process of poaching garlic in oil is not that different from roasting garlic, where no oil is used. Both leave mellow and mild garlic cloves that can be spread on bread like butter, but with confit you also have the oil. Save it. After you’ve eaten all of the garlic, the infused oil can be added to nearly all of your favorite meat and vegetable dishes to add another layer of flavor.
This garlic confit recipe is filled with fresh ingredients and could not be simpler to make.
Ingredients:

• 2 cups extra-virgin olive oil
• 2 cups peeled whole garlic (about 80 to 90 cloves)
• 10 whole black peppercorns
• 5 sprigs of fresh thyme
• 1 fresh bay leaf
• ½ teaspoon kosher salt

Preparation:

• Preheat oven to 300 degrees F
• Combine garlic, oil, and seasonings in a braising pan or Dutch oven. Cover pan and cook for 1 hour or until the garlic becomes brown and tender
• Let cool completely and transfer to a glass jar for storage. It will last in the refrigerator up to two weeks. You can also use traditional canning and sterilization methods to keep it unopened on your shelf for up to six months 

http://www.chefs.edu/Student-Life/Culinary-Central/April-2012/How-To-Make-Garlic-Confit