Beans Five Ways Part 6: Red Bean Paste

Here's my final project for Beans Five Ways.  I tried to make red bean paste dumplings.
The recipes were fairly simple, but the main ingredients were less common.
Bean paste from Yi Reservation
1cup Adzuki beans
1tbsp Butter
1-2 Cups Sugar
Dumplings from Rasa Malaysia
4 oz glutinous rice flour (sticky rice flour)
100 ml water
3 oz canned red bean paste
Water, for boiling the dumplings

The first step is to cook your beans.  This follows the typical method:  Rinse, Soak at least three hours, Rinse, Boil about one hour.  In the end you should end up with tender beans ready to be pureed or mashed.  Separate and save your cooking water, then add back as needed to make the beans puree easier.
Once your beans are mush put them back into the hot pan, add butter and sugar, cook until they are a thick paste, then allow to cool.  Ta-Da, Red Bean Paste....

Here's my problem, I'm pretty sure my package said Adzuki beans, but my paste was much lighter in color than that from Yi Reservation.  I didn't keep the package though so I'm not positive, but either way I don't think it effected the flavor, they were very sweet on their own and even though I only added one of the two cups of sugar recommended, it turned out way sweeter than I was hoping.  To remedy this I decided to add a little cocoa powder, about one tablespoon, and I think it was a good choice.  It smelled like brownies after that and was still very sweet.

Cocoa

Chocolate Red Bean Paste

The next step was to make the dumpling dough...if you can call it dough.  This was surprisingly more challenging, but only because I have zero experience with rice flour.  There are two types, 'glutenous' or 'sticky', and 'non-glutenous'.  Both contain no gluten, but the 'glutenous' rice flour is made from sticky rice and the 'non-glutenous' is made from short grain rice. see Wikipedia
The only rice flour I could find was just labeled 'rice flour', so I went with it.
Then I ran into another problem...The recipe was all metric.  I'm fairly good with math and measurement though so I got through it, but I definitely got hung up on 4oz of flour...4 fluid ounces of rice flour is only half a cup, but that left me with a soupy mixture, not a paste or a dough.  I don't have a food scale, so I just added flour and mixed until I got the right consistency.  In the end I had about 1 1/2 cups rice flour and about half a cup of water.
The dough reminded me of corn starch and water, but not quite as gooey and hard.  It would make great fun as play dough.  It wasn't too hard to roll the paste into the dumplings, but I think I should have cooked my beans down to a little pastier consistency.  The next step was to boil my dumplings.  Rasa Malaysia recommends boiling them until they are floating, but mine didn't really float to the top, they just floated in the middle, and I got tired of waiting.
I made three shiny little dumplings this way.  Upon tasting them I was a little disappointed.  The texture is smooth but the rice flour got a little dry towards the middle.  The things I noticed most were the outside being bland and the inside being too sweet.  I had my husband taste them, since he's eaten some before, and he said that was pretty close to what he remembers.  Sadly my pictures got lost in the info stream and I don't know how to get them back, but if I make this again I will take new ones.
I think I might try them with the ginger syrup included in the Rasa Malaysia recipe.  The sweet ginger should take car of the blandness of the rice flour:
Ginger Syrup
3 cups water
2-inch piece of fresh ginger, lightly pounded with the back of a cleaver
Rock sugar to taste

Beans Five Ways
Hoppin John!
Garlic Sausage Lentils
Hummus
Ramjah

Beans 5 Ways Part 5: Ramjah

This week I tried my hand at Indian cooking...I made Ramjah from this recipe at smitten kitchen. Ramjah is a lot like our American chili with beans, except that ginger is the most prominent spice instead of the chili pepper.  It makes for a completely different flavor profile, and all the adults at my table loved it.  The kids, well, not so much. 

Curry Spices

Ingredients:  cooked kidney beans, onion, ginger, garlic, tomato and tomato sauce, olive oil, salt, cumin, coriander, turmeric, cayenne...I left out fresh cilantro and a green chili.  Notice, 'curry' isn't listed an ingredient in this curry...I learned that 'curry powder', just like 'chili powder' is not a single spice but a blend of spices- a delicious blend of spices.

Here are the steps:

Step 1: gather ingredients, measure and chop, warm the oil.

Onions, Ginger, Garlic

Step 2: sauté onions, garlic and ginger, one minute.
Step 3: add tomato sauce and spices, cook five minutes

Beautiful!

Step 4: add kidney beans and about 1 cup of water. Bring to boil, reduce heat, cook ten minutes.
Step 5: remove from heat, serve over rice or bread, with a garnish of chopped cilantro. (I forgot the cilantro)

Served Over Jasmine Rice

 Great as a main dish or a side.  I highly recommend you try this recipe!  Red Kidney Bean Curry @ smitten kitchen.

eHow Prepare Dried Kidney Beans
Beans 5 Ways:
Hoppin John
Garlic Sausage Lentils
Hummus
Adzuki Bean Paste

Beans 5 Ways Part 4: Hummus

Hummus, a healthy and delicious spread made from chick peas and sesame seeds.  At roughly 40 calories per tablespoon, it is a perfect guilt free snack food,  just don't get carried away with bread.  It's pretty good with just about anything and, unlike mayonnaise, you can eat it by the spoonful.  I used the Best Hummus Recipe from The Hummus Blog.


The first step is to gather your ingredients.

• Chick Peas.  I used the dried variety, which added several steps: soak, rinse, soak, rinse, cook, rinse, cool...they turned out pretty yummy.  It is pretty easy to find them canned though.
• Tahini (sesame seed spread) was the hardest to find, but I didn't really know what the package looked like or where in the store it might be.  If you've got a food processor you can just make it.
• Lemon juice.  Fresh is best!
• Cumin adds that smokey flavor, but kinda smells.
• Garlic.  I love garlic so I added extra, but I also used minced packaged, it would have been better with whole roasted cloves.
• Fresh Parsley.  I was half way through the recipe when I realized I didn't buy any, so I had to use dried, I think my dish suffered.
• Olive Oil.  Again, I used extra.
• Salt.  Yep, I had to add a lot to please my palate.  

When looking for pre-made tahini, I found Casablanca brand hummos! I believe Casablanca is a sister restaurant of Cafe Soriah, and that this is the same hummos recipe! I haven't had their hummos in so long I forgot what it tasted like. It was a little more bitter than I remember, but tasted more pure and simple than the stuff I usually buy. I'm very excited to try to replicate the authentic flavor. 

Here are the basic steps, see The Hummus Blog for more detail.

• Soak your chick peas overnight in clean water and baking soda. Rinse Well
• Boil Until Tender, remove foam and skins.  Save some of the cooking water.
• Puree and allow it to cool.  I rinsed mine in very cold water so it was pretty cool at this point
• Add additional ingredients...Blend
• Add whatever you want for extra flavor...
• Serve as a dip or spread.  I had mine on pitas, and also garlic sourdough bread. 

My first hummus didn't turn out perfect, but it was pretty darn close in flavor to the Casablanca Hummos that I bought.  I added extra salt, garlic, and olive oil, and I blended it pretty smooth...mmm...just writing about it is making me hungry.  Overall, Yes!, this is going into my snack menu...now if I can just get my family to eat it.

Beans 5 Ways:
Hoppin John
Garlic Sausage Lentils
Ramjah
Adzuki Bean Paste

Beans 5 Ways Part 3: Garlic Sausage Lentils

My Garlic Sausage Lentils were a big flop.  I could taste the garlic and the bay leaves, but the lentils were still bland, and adding salt and pepper didn't really help.  I'm not sure what, if anything I did wrong.  I could have used more fresh ingredients.  The sausages were very good, though, with lots of flavor.  I served them on top of the lentils, but I think it would have improved the dish if the sausages were cut up and it was all tossed together.  I used the recipe from Rachel Ray's Website.

Here's how it went:

I boiled the lentils with big hunks of onion and two bay leaves.

It smelled really good!

Then I soaked minced garlic and dried parsley in extra virgin olive oil, and I started my sausages.

I removed the bay leaves, but kept the onion, then my daughter tossed the cooked lentils with the garlic.

I used a small lid to keep my sausages straight while I gave them a nice crispy skin.

Here is the finished product, with strawberries....

My daughter said the sausage was too spicy, and wouldn't even taste the lentils.

Overall, it wasn't bad, but it really wasn't good either, I'm going to have to work more with lentils to get a better feel for the flavoring.

Beans 5 Ways:

Hoppin John

Hummus

Ramjah

Adzuki Bean Paste

Turning 30

Well, today I'm turning 30.  Here's what it feels like...for the most part just like yesterday, and probably tomorrow.  Currently there's a ridiculously fudgy chocolate cake in the oven, I'm watching the birthday wishes trickle in by Facebook and text, and I'm expecting my 19-year-old-baby sister any moment.  On the other hand, the thing on my mind for most of today has been figuring out what to do with my potentially gifted 5 year old now that it's time to start registering for kindergarten, and why is my house so messy?  I'm sure I cleaned it yesterday.  The point is, I think I might be a grown up now.  There's no big ceremony, and I didn't just wake up this way, I've grown into it.  We all do.  That's not to say I'm a big boring, uncool, grown up, obsessed with money and work.  I'm just comfortable and in control, I'm moving forward of my own volition, my life is my own, and I generally know where it's going.  My path is formed and clear, and yet it still changeable, and I'm ready to accept the next challenge.

Beans 5 Ways Part 2: Hoppin John!

I've pulled out the black eyed peas.  I soaked them 6 hours.  Now I'm ready to make some Hoppin John!

 

Black Eyed Peas

  I've had black eyed peas once, that I can remember, but for some reason I keep a bag in my pantry.  The traditional dish looks simple enough, a lot like your basic pork and beans, except the beans are white and black.  I found some beautiful pictures of Hoppin' John and then I found a step by step illustrated recipe.  It takes the traditional black eyed peas and then dresses them up with extra veggies, spices, and rice.  It looks yummy! 

I used a little bit from both The Pioneer Woman and Garden and Gun recipes.  I bought a ham hock and I also had bacon in the fridge, but I decided to just use the bacon this time and put the ham in the freezer for another day.
 Black eyed peas are more like a pea. They only take six hours to soak and about 1/2 an hour too cook.  They can also be cooked without soaking if you bring them to a boil and simmer for a couple hours, this could be perfect for use with a crock pot and ham hock.

And now for my first mistake.  I started my onions first, by sauteing them in olive oil while I chopped the peppers.  Then I remembered that I wanted to cook it with bacon, meaning the olive oil was overkill, and by the time I got my peppers chopped my onions were soft and the bacon was boiling in the juices instead of browning.  I highly recommend frying the bacon in your pan then adding the onions. 

At the grocery store I found a bag of tricolor

mini sweet peppers on sale, so I got that and a big poblano pepper.  I love cooking with colors!

Into the Pot!

Don't Forget the Rice!  I used a whole box of chicken broth, and in the end I had a lot of extra liquid.  I suspect that adding a cup of rice at the same time as the beans should even things out, and you wouldn't have to cook your rice in a separate pot....I'll have to try that next time.

I think things went pretty well.  I didn't originally use much hot spices, but I think spicier is better, so I'm adding Tabasco the my recipe.  I'm fairly certain that this is a dish that tastes best on the second day.  Tomorrow, I'll be serving mine over jasmine rice.  

Here's my final recipe for your consideration....

 

Soak 1 pound black eyed peas 6 hours.

In a large pot:
Fry 1 pound chopped bacon.
Add:
1 chopped onion
1 mashed clove garlic
1 large green chili (poblano)
6 mini sweet peppers
1 chopped celery heart
2 cups chicken stock(just enough to cover the beans, or try 1 cup of rice, 4 cups broth)
2 whole bay leaves
generous black pepper, and Tabasco
salt to taste

Bring to boil, simmer until beans are tender.  (about one hour) Remove the bay leaves.

Serve With Rice, or Cornbread

see also:
Beans 5 Ways:
Garlic Sausage Lentils
Hummus
Ramjah
Adzuki Bean Paste

My Northwest Garden: March 2013

Red Onions?

I'm so excited to get my garden back to work! Last month we prepared the raised beds, transplanted raspberries, and did some pruning, but I only planted red onions. -those have actually already started to grow! We've got some perennials budding, and my crocuses are almost through blooming. Spring is coming to Oregon!

Three Happy Hens

The chickens are getting one last peck at the garden. They love looking for bugs in the compost.

Before

Today we will be tilling our compost into the ground and planting some early seeds. Our compost is a mix of mostly rabbit poo, leaves, coffee grounds, fruit scraps, chicken poo, and last year's garden beds. Once tilled it looks beautiful! Salad Greens, Beets, Carrots, and Radishes are going in the ground today!

After

Finished.. for now.  March 9th

Here's a great link to the OSU Garden Calendar

March 11th, makeshift painter's plastic drop cloth blanket.

March 15, Salad Greens!

"The Fast Diet"

The Fast Diet:  Have you heard of this weight loss plan?  I hesitate to call it a diet because I'm not sure if it's something you could continue forever.  However it may help get off the extra weight while also practicing a healthy diet for life.  I saw it on ABC the other night:

  Watch More News Videos at ABC

http://thefastdiet.co.uk/

Basically it goes like this:  They say you can eat, "whatever you want," five days a week.  The other two days you cut your calories to 25% of your daily recommended intake.  If you don't binge the other five days you end up cutting an average of  21.4% per day.  For a 2000 calorie diet you'd be cutting about 428 calories per day or  3000 calories per week.  In theory, a person can lose about a pound a week that way.
I looked this up on WebMD too, you can check out thier article on the safety and effectiveness of fasting diets.
Fasting has been around for a long time, for medical and religious reasons.  Here's the Wikipedia article on fasting.  This 'diet' is probably better described as caloric restriction,Wikipedia has a great article..  There are many proven and suspected health benefits of responsible caloric restriction.  Weight loss is an obvious one, but also improved cardiovascular health, and memory.  The Cons of continued caloric restriction are mostly the results of losing too much weight, or becoming obsessive about food.
 I worked at a natural food store for a while, so I heard about fasting and detoxing regularly.  I even tried a cleanse once.  It was a complete turn-around from the way I had been eating, and I knew half as much about nutrition as I know now.  I just followed the menu my roommate gave me.  It was awful.  I ate nothing but raw fruits, veggies, a few nuts, and a little olive oil for three days.  That much fiber meant that for the first two days I had to stay close to a bathroom.  The next step would have been a liquid only diet for a few more days.  I never made it that far.  It was just too much for my body to take.  I felt completely run down, actually sick, and I was craving carbs and protein in a bad way.  I gradually started eating normal again after that, and it took a few days to recover.  I know now what I did wrong.  For one thing I was eating really bad and drinking too much, on a regular basis, and for another the diet just didn't give me the right balance of nutrients my body needed.  I listen a lot more closely to my body these days.

I decided to try the 5:2 plan for myself...or rather to research and experiment with it.  I tried one day aiming for 500 calories....Here are my posts on MyFitnessPal :

• 
  ElizabethOak Have you guys heard about the 5:2 fasting diet? 500 calories, two days a week, eat normally rest of the days....the science looks good and fasting has been around. I'm gonna see if I can even do 500 today....might buy the book.

  • ElizabethOak Well today also happened to be the day my dear husband finally decided to work out again...this is getting complicated
  • ElizabethOak Ok, I survived. I'm hungry. But there's food in my guts. Cutting 1500 calories was only a little harder than cutting 500. I'm sure the exercise helped since I could eat and still get a super low net intake, plus it distracts from the hunger. On the forefront of my mind: I get to eat sensibly tomorrow.]

  That's it, typos and all, for the day I ate a Net 235 calories.  Now, I also worked out pretty hard that day.  The working out really helped ease the hunger.  Since I actually took in 1078 calories, it is hard to call that a fast, but at the end of the day MyFitnessPal gave me a warning that cutting too many calories is dangerous.  I have to say I've never enjoyed broccoli stalks as much as I did the one I ate while preparing dinner that night.  I usually throw that to the dogs, but I ate it like, well, a hungry dog.  
The next morning, that is this morning as I am typing tonight, I wrote this:
[This morning I feel nothing short of inspired. Waking up I watched as my thoughts came together from the muddled cloud of my dreams and the puzzle of my reality fell into place.  Sitting drinking coffee I meditated on the dangers of the flood of information we see everyday.  The idea that there is nothing we [can] truly believe that we did not experience first hand.  I imagined the internet as the great connectedness that is the closest thing to speaking to the universe that has been invented in human history.  Even as the words pour out I can see them as the ramblings straight from the depths of my brain.  There are little mistakes I'm making in grammer spelling, and typing effeciency.  It's a very odd feeling, somewhat akin to being high yet still being connected to reality. 
As I type this I am also frying turkey sausage and eggs for breakfast.  I am excited to eat again well again, but I am very intrigued by the way I feel now.  I have more research and testing to do before I endorse this diet, but so far I think the pros outweigh the cons.]  -All that was written with a head free and light.  It's several hours later now, and the best way to describe the change after eating normally is that I have been weighed back down to a safe and grounded position.  Compared to overeating the difference is awesome.  Overeating gives me a serotonin spike but a stuffed and heavy body, under-eating allowed me to feel lightened up physically and mentally.  It certainly isn't for everyday, but it was a new experience for me.]
What I wild ride.  Tonight, just like the lady in the video, I see that my appetite just wasn't what it was a couple days ago.   I'm still thinking about buying the book, but I can only recommend that you do your own research, talk to your doctor, and listen to your body.
Please keep in mind that the Fast Diet is potentially dangerous, as they say, 'Always consult your doctor.' 

Beans 5 Ways: Part 1

I've got a plethora of dried beans (and peas).  I've bought them for emergency food, camping, and just because they're cheap food with an excellent nutritional profile.  The only problem is I just don't use them.  They sit in my pantry getting older, and taking up space....So, in the next few weeks I am going to try some new recipes, and hopefully add a few to my repertoire.

Chick Peas

  I'm probably most excited to try hummus.  I Love hummus.  My favorite hummus comes from Cafe Soriah in Eugene, but alas I do not think they're going to share thier recipe.  I'm going to have to take my chances with a promising recipe I found online here.  For those of you that don't know, hummus is basically a puree of chickpeas and mashed sesame seeds(tahini), with lemon juice, cumin, and garlic.   It's a great savory spread or dip.  (go to: Hummus)

Kidney Beans

  Kidney beans are great, on salad, in chili, or just with salt...but I don't usually take it any further, and I usually use canned beans.  So I'm going to try my hand at this Ramjah (kidney bean curry)...I don't often eat or cook Indian food, but it sounds soo good.

Lentils

  I've got some Bob's Red Mill soup and rice mixes that include lentils, and they are pretty darn good, and make a great easy meal.   Rachel Ray has a simple looking recipe for Sausage with Garlic Lentils that I'm going to try.  Her foods always look amazing, if a little fatty for everyday meals.  I think I'll use the al fresco pre-cooked chicken sausage that I can get at WinCo. (go to: Garlic Sausage Lentils)
 

Black Eyed Peas

  I've had black eyed peas once, that I can remember, but for some reason I keep a bag in my pantry.  The traditional dish looks simple enough, a lot like your basic pork and beans, except the beans are black and white.  I found some beautiful pictures of Hoppin' John and then I found a step by step illustrated recipe.  It takes the traditional black eyed peas and then dresses them up with extra veggies, spices, and rice.  It looks yummy!  (go to: Hoppin John!)

Red Azuki Beans

  This is probably going to be the strangest one for me.  I've had things stuffed with bean paste before, from the Asian food store, they all seemed over-processed and just weird.  I'm hoping that by making it myself I can get that idea out of my head, and maybe my family will actually enjoy it.  The recipe I've found is well written and seems simple...

  So, there it is, If you want to play along just click on the links above ^
In Part 2, I planned to go into detail about my first recipe.....Hummus....I've got everything but the tahini, fresh lemons and parsley.  Unfortunately they don't sell tahini at my regular store...So check out Part 2: Hoppin John!
Part 3: Garlic Sausage Lentils
Part 4: Hummus
Part 5: Ramjah
Part 6: Adzuki Bean Paste

Eating Well

I had hoped to make this a list of gourmet recipes....then I did some research and soul searching, and discovered something very important- I am not a chef.  I only use recipes for things I've never tried and for pastries.  When I do use recipes I often eyeball the portions and make new stuff up as I go.  I have no real recipes of my own to share.  However I have been cooking in some form or other since I was a kid.  From quesadillas and peanut butter and jelly, to high end restaurant kitchen work, all the way back home to feeding my family three healthy meals and snacks.  
So here's some ideas for lighter foods with comfort food flavors:

• Add a premixed seasoning to cooked veggies or salad to give it the flavor you're craving.  You can add these seasonings to any dish to give it extra flavor without compromising nutrition.  For example:
• Steamed Broccoli with pizza seasoning and a sprinkle of shredded Italian cheeses
• Sweet Potato wedges baked with a little olive oil, sea salt, and Italian seasoning
  (keep your portions small for this one)
• Salad greens, tomatoes, feta, and dried garlic and herbs, salt and pepper
• You don't need to add sugar, fat, or flour to get an awesome desert.  The most important ingredient is often the fruit!  
• Pumpkin puree and Apple sauce with pumpkin pie spice
• Raw or Baked Apples with cinnamon
• Berries, frozen, hot, or anywhere in between
• Fresh Fruit salad. Not canned in syrup!
• Smoothies!  Just add your favorite fruit and crushed ice
• Some things I do almost every day, for my chocolate fix:
• Mocha: 1 mug of coffee and about 1 Tbsp cocoa powder, 1/2 Tbsp honey, less than 1/4 C 2% milk. about 65 calories/cup
• Mocha frappe: 1C cold coffee, 1/2C crushed ice,  1/2Tbsp cocoa powder, 1 serving chocolate protein shake or chocolate nutritional shake.  blend. about 150calories
• For meals:  watch your portions, skimp on carbs and fats, double the veg!  here's a few regular dinners in my house:
• Baked herb chicken breast, brown and wild rice cooked with bouillon, and green beans from the garden.
• Easy Three Bean Chili: 1 sauteed onion, 1 can each of black, pinto, kidney beans, and vegetarian chili, add chili powder, cumin, and salt to taste.  
• Rabbit Stew: Super easy in a crock pot- meat from 1 rabbit (or chicken), 2 potatoes (or turnips), 1 onion, and 2 cups carrots, all coarsely chopped .  Cover with 1 box chicken broth, cook on high. When potatoes are cooked but still firm, add 2-4 cups green veggies (celery, leeks, kale).  Season with parsley, salt, pepper, and whatever you like.   
  
     

BONUS:
Our Valentine's Day Menu
Pan Cooked New York Steak on a bed of Kale with Quinoa and Brown Rice
Strawberries in Sparkling Wine
Popcorn, Air Popped with Olive Oil and Sea Salt


Resources
What's In Season?
Circle h Organic CSA
All About Kale:Video
5 Most Common Mistakes When Cooking Quinoa
The Perfect Steak - Heston Blumenthal
How to Cook a Steak in a Pan - Gordon Ramsay
caramelized-pancetta-and-fennel-salad-recipe
myfitnesspal.com



It was delicious!