A Flavorful Trio

In the event of snow, make sure you have lots of great ingredients hanging around the house. And a copy of Bittman’s How to Cook Everything Vegetarian. Or just have a great imagination. I suppose this meal was a combination of Bittman’s and my own imagination and I’m pleased to say that it was the perfect I’ve-been-couped-up-all-day-meal. I’m not really complaining, a day off is nice… however, a day off that is basically forced upon me due to inability to get to work, kind of sucks. It sucks in that “I’m-using-vacation-time-to-shovel-my-driveway” sort of way. But when all was said and done, it was a good day.

Meatless Meatballs with a Soy Sesame-Lime Glaze

Bittman’s Millet Mash with Carrot and Ginger

 Sautéed Chili-Lime Bok Choy with Crushed Red Pepper

Recipes

*Meatless Meatballs with Soy Sesame-Lime Glaze*

Ingredients:

• 1 lb Soy “Ground Beef” (I used LightLife’s “Gimme Lean”)
• 2 T Lime Juice
• 3 T Reduced-Sodium Soy Sauce
• 4 t Sesame Oil (divided)
• 1 T Rice Vinegar
• 2 t Sugar
• 2 T Water
• 3 t Cornstarch (optional)
• 1 t Toasted Sesame Seeds (optional)

Form “meat” into 1/2 balls by rolling. Cook in 1 t Sesame Oil in saucepan over medium-heat, until browned. Remove from heat.

In a bowl, whisk together remaining 3 t of Sesame Oil and the rest of the ingredients. Put meatballs into mixture and let sit for a few minutes. Sprinkle Sesame Seeds on top, if desired. Serve with additional glaze on top.

*Bittman’s Millet Mash with Carrot and Ginger* (adapted)

Ingredients:

• 1 c Millet
• 2 T Fresh Ginger, chopped
• 2 T Oil (I used Extra Virgin Olive Oil)
• 6 oz Carrots, chopped
• 4 c Vegetable Broth, divided
• Soy Sauce
• Toasted Sesame Seeds
• Salt and Pepper

Heat oil in pan over medium-high heat. Add millet and ginger. Cover pan. Let toast for about 3 minutes. Add 2.5 c vegetable broth and chopped carrots. Bring to a boil and then reduce heat so mixture is slightly bubbling. Let the millet continue to cook for about 30 minutes. Add additional broth as it becomes absorbed. Once the liquid is fully absorbed, you can either use an immersion blender to puree it or let cool and transfer to a food processor. Serve warm garnished with soy sauce and toasted sesame seeds.

*Sautéed Chili-Lime Bok Choy with Crushed Red Pepper*

Ingredients

• 2 Heads of Bok Choy, ends removed and chopped
• 1 T Lime Olive Oil (or combination of olive oil and lime juice)
• 2 t Chili Powder
• 1 t Cayenne Pepper
• 1 T Crushed Red Pepper

Heat oil in pan over medium heat. Add Bok Choy and remaining ingredients. Continue to sauté until leaves of the Bok Choy are wilted and the stalks have softened.

I guess there are few better ways to end a snow day than with a feast, and a flavor-packed feast this was. Bring on the next storm.

Just jokes.

I’m submitting this to Meatless Mondays over at My Sweet and Savory.

Bittman’s Spiced Coconut Pancakes

What came to mind when I woke up this morning and there was snow on the ground (and still falling from the sky)?! Get me somewhere warm. Now. 

Well, it’s no surprise that that wasn’t going to happen. Not anytime soon anyway. Next best thing? Bringing a little taste of the tropics to me. Specifically in my kitchen.

Mark Bittman’s Spiced Coconut Pancakes with Tropical Fruit Bananas

adapted from Bon Appetit, January 2011

Ingredients:

• 2.5 C WW Flour
• 1 C unsweetened shredded coconut
• 2 t. baking powder
• 3/4 t. ground nutmeg
• 3/4 t. ground allspice
• 1/4 t. baking soda
• 1 can light unsweetened coconut milk
• 2 T pure Maple Syrup
• 1 T vanilla extract
• oil for cooking
• additional maple syrup for topping
• banana for topping, quartered and sliced
• additional unsweetened shredded coconut for topping

Whisk dry ingredients together in one bowl. In another, whisk together the wet ingredients. Add wet mixture to dry mixture and whisk together until a pourable batter forms.

Heat griddle or skilled over medium heat, brush with oil (I used Canola). Add butter by 1/4 cupful. Cook until small bubbles appear on pancake surface then flip. Heat an addition 2-3 minutes until golden brown.

Top with bananas, coconut and maple syrup.

*Recipe yields about 20 pancakes, I halved it and it worked just fine. Also, Bittman suggests heating oven to 250 degrees and putting cooked pancakes in on a baking sheet to keep them warm, I did this but you can keep them warm anyway you wish.

These were absolutely divine. They were incredibly soft and fluffy and the shredded coconut inside gave them great texture. The original recipe calls for a medley topping of banana, pineapple and mango but I forgot to buy the latter ingredients and honestly, I can’t say I missed them.

I can already tell that there will be many more days I’ll be starting with these babies!

I'm submitting this recipe to Tackling Bittman Recipe Hop Volume 3! hosted by girlichef.