Recipe Tag: Starches

Preheat the oven to 375F.

Place the tomatoes in the oven on a piece of aluminum foil.

Roast for 20 minutes.

After the tomatoes have been roasting for about 10 minutes, spray another pan with olive oil and add the green onions. Place the skillet in the oven.

After 20 minutes, remove the tomatoes and set aside to cool.

Remove the green onions and place on a plate to cool.

When the green onions are cool, slice into 1/4 inch sections.

Place the water, salt, and marjoram in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.

When the quinoa is cooked, add the tomatoes, the green onions, olives and extra virgin olive oil.

Stir gently and then serve.

Place 2 cups water in a small saucepan over high heat.

Add the dried porcini.

When the water begins to boil reduce the heat to low.

Let the mushrooms steep in the warming water for 1 hour.

Remove the broth from the heat and pour into a fine mesh strainer over a bowl.

Set the broth aside for another use (Mushroom Jus is a great recipe). The broth will freeze well.

Mince the porcini mushrooms.

While the mushrooms are steeping, place the water in a large stock pot over high heat.

Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.

Cook the potatoes about 15 – 20 minutes until slightly soft in the middle. They should give when squeezed.

Remove from heat and drain water.

Add the butter, buttermilk, milk and salt.

Mash potatoes until creamy. I like to leave some chunks. If you like them smooth be careful because over mashing will result in pasty potatoes. Add the mushrooms and fold them in gently.

Add ground black pepper to taste.

Place the dried mushrooms in a small bowl and pour the boiling water over them. Allow to steep for at least 15 minutes.

Drain the mushrooms and retain the liquid from the mushrooms.

Place the garlic, lemon juice, and half of the beans in a food processor and process for about 30 seconds or until blended.

Add the rest of the beans, the reconstituted mushrooms, olive oil, salt, pepper, and 8 Tablespoons of the mushroom water to the mixture and process until it’s your desired texture.

Chill before serving.

Preheat the oven to 325°F and place the poblano pepper inside on a piece of aluminum foil.

Roast the poblano for about 30 minutes, turning every ten minutes, until blackened on the outside.

Remove the poblano and place it in a brown paper bag (the size of a lunch bag is best) and fold the top closed. Allow the poblano to cool completely in the bag.

When the poblano is cool, remove it from the bag and peel the blackened skin from the poblano, discarding the burned skin.

Seed and stem the pepper, then cut into a small dice.

In a medium sauce pan, heat the water, salt, cumin, oregano, and black pepper. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner, stir in the cooked poblano and the olive oil, and let the rice stand, covered, for 3 minutes before serving.

In a medium sauce pan, heat the olive oil over medium high heat.

Add the garlic and onions.

Cook for about 5 minutes, stirring frequently.

Add the water and salt.

Stir and increase the heat to high.

When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, add the lime zest and lime juice.

Remove the pan from the burner and add the cilantro and butter.

Toss gently until blended and let it stand, covered, for 5 minutes before serving.

Place a large skillet on the bottom rack of the oven and preheat to 325°F.

In a medium sauce pan, heat the water.

When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Place the poblano on a piece of aluminum foil on the top rack of the oven.

Roast for about 30 to 40 minutes until soft and charred.

Remove from the oven and place in a paper bag for 5 minutes to cool.

Remove the outer peel, stem, and seeds. Place in a blender.

While the rice and poblano are cooking, add 2 teaspoons of the olive oil to the skillet in the oven.

Add the garlic and onions.

Roast for about 30 minutes until caramelized. Stir occasionally.

Add the onions and garlic to the blender jar with the poblano, salt, and cilantro, and puree until smooth.

Return the pan to the oven with the remaining 2 teaspoons of olive oil.

Add the corn and roast for 15 to 20 minutes.

When the corn and rice are done, fold them together with the poblano and onion mixture.

Serve.