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Teriyaki Salmon

December 1, 2013 By coopmarket Leave a Comment

Cook time: about 30 minutes

Yield: 4 servings

This simple Teriyaki Salmon is sure to please even the most discerning dinner guest. Fresh, seasonal vegetables can be added to the dish 5 minutes before finish to steam until tender atop the salmon and sauce. Recipe adapted from Chicken Vegetable Teriyaki in Feeding the Young Athlete by Cynthia Lair (Moon Smile Press, 2002)

  • 1/3 cup tamari or soy sauce
  • 1 teaspoon grated ginger root
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 small clove garlic, minced
  • ½ cup water
  • 12 ounces wild caught Alaskan salmon fillet
  • 2 – 3 tablespoons high heat oil, such as high-oleic safflower or peanut oil
  • 1 – 2 teaspoons arrowroot mixed into ¼ cup water
  1. In a small saucepan, combine tamari, ginger root, honey, brown sugar, garlic, and water. Heat on low until sugar dissolves, stirring occasionally.
  2. Portion salmon into 2 or 3 pieces. Place salmon, skin side up, in a shallow glass baking dish and cover with 1/4 – 1/3 cup of the teriyaki sauce. Place baking dish in refrigerator to allow salmon to marinate for about 30 minutes.
  3. Slowly reduce remaining teriyaki sauce on low heat while the salmon marinates.
  4. In a large skillet heat oil on medium high. Gently pat dry the salmon filets and place skin side down onto the hot oiled skillet. Sear for 1 minute on each side, then temporarily remove from heat.
  5. Add any remaining marinade to the reduced teriyaki sauce and remove from heat. Whisk arrowroot slurry into the teriyaki sauce, then pour sauce over the sizzling salmon. Put a lid on the skillet, turn heat down to medium low and simmer for 8 minutes per inch of fish thickness*. Sauce will thicken as the fish cooks. When fish is cooked through, remove from heat and serve immediately.

Serving suggestion: serve each portion of salmon over ½ cup cooked rice, pouring remaining teriyaki sauce over the fish and/or rice.

* The rule for cooking fish is 10 minutes per inch of thickness (using the thickest part of the fish to measure). Since the fish in this recipe has already been cooked for 2 minutes, the remaining cooking time will be 8 minutes per inch of thickness.

Filed Under: Recipes - Deli

Macaroni and Blue Cheese with Chives

December 1, 2013 By coopmarket 1 Comment

Cook time: Yield: 4 servings

This ‘blue-cheese lovers only’ macaroni and cheese was a signature dish at the former Blue Onion Bistro in Seattle, WA. Chef Scott Simpson was kind enough to divulge the recipe for this rich, velvety, and comforting entrée. For best results, use Maytag or a Danish blue cheese.

  • 1/2 pound spiral or tube-shaped pasta
  • 1 tablespoon butter
  • 1/8 cup flour
  • 1 cups whole milk
  • 1/2 cup whipping cream
  • 1 1/2 cups grated cheddar cheese
  • 3/4 cups crumbled blue cheese
  • 1/2 teaspoon salt (to taste)
  • 1 teaspoon pepper (to taste)
  • 1 tablespoon minced fresh chives
  1. Preheat oven to 350°F. Butter a 1 quart glass baking dish.
  2. In a medium sized pot, bring 3 quarts salted water to a boil. Add pasta and cook for about 8 minutes, until tender but still firm to bite, stirring occasionally. Immediately drain pasta.
  3. While pasta is cooking, melt butter in a heavy large saucepan over medium-low heat. Add flour and cook rue for about 1 minute, stirring constantly with a wire whisk (do not allow rue to brown).
  4. Gradually whisk in milk and cream. Simmer for about 3 minutes until mixture thickens slightly, whisking occasionally. Reduce heat to low and add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk about 2 minutes until cheese melts. Season sauce to taste with salt and pepper.
  5. Add cooked pasta to sauce and stir to coat. Transfer cheese sauce and pasta mixture to buttered baking dish. Sprinkle with remaining 1/2 cup blue cheese.
  6. Bake at 350°F for about 25 minutes until sauce begins to bubble. Sprinkle with fresh chives and serve warm.

Filed Under: Recipes - Deli

Quinoa Tabbouleh Salad

December 1, 2013 By coopmarket Leave a Comment

Yield: 35 servings, 8 ounces each

This trendy take on a popular Middle Eastern dish uses quinoa (pronounced keen-wa) instead of the traditional bulgur. Quinoa is a small protein-packed grain native to the Andean region of South America. The fresh herbs, tomatoes, and cucumber in this recipe balance with the slightly nutty flavor of the grain to create a refreshingly cooling side salad.

  • 1 pound garbanzo beans
  • 3 pounds tri-color quinoa
  • Approximately 2 teaspoons sea salt
  • 1 large white onion, diced
  • 3 pounds tomatoes, diced
  • 1 pound cucumber, diced
  • 2 bunches fresh parsley, minced
  • 1 bunch fresh mint, minced
  • Approximately ¾ cup (+) lemon juice
  • Approximately 1 cup (+) olive oil
  • 1 tablespoon black pepper
  1. Soak garbanzo beans overnight to improve digestibility and decrease cook time.
  2. In a large pot with a lid, add the soaked garbanzo beans and cover with at least 2 inches of water. Bring beans to a full boil, then lower heat and simmer with lid on until tender and easily smashed.
  3. Strain cooking water from beans. Set aside in the refrigerator to cool.
  4. In a large pot with a lid, add quinoa and cover in water with a 2:1 ratio (twice as much water as quinoa). Add approximately ½ teaspoon sea salt, and bring the quinoa to a full boil. Stir once, then lower heat and simmer with lid on until liquid is absorbed. Do not stir during cooking. * Check if all liquid is absorbed by tipping the pan slightly. If no liquid is visible at the top of the quinoa, then it is finished cooking. If liquid is still visible, then replace the lid and continue cooking until all liquid is absorbed.
  5. When quinoa is finished cooking, turn off heat but keep covered and let steam for about 10 minutes. Transfer quinoa from the cooking pot to a large bowl or shallow pan and cool in the refrigerator before mixing in additional ingredients.
  6. When quinoa is cooled, add in cooked garbanzo beans, onion, tomato, cucumber, parsley, mint, lemon juice, olive oil, and black pepper. Add more lemon juice, olive oil, and salt to taste.

Filed Under: Recipes - Deli

Local Beef and Bean Burrito

November 30, 2013 By coopmarket Leave a Comment

This burrito made with locally grown Huffman Ranch ground beef is one of the Co-op Market Deli’s most popular items. The recipe is intended for large quantity food service production and makes a great weekend project to wrap and freeze future meals. This recipe can be cut in half to produce less burritos, just taste each component as you go since some ingredients, such as salt, do not always scale down exactly.

Pinto Beans

  • 2 pounds pinto beans
  • 2 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon oregano
  • ¼ cup apple cider vinegar
  • Approximately ½ to 1 teaspoon sea salt
  1. Soak pinto beans overnight to improve digestibility and decrease cook time.
  2. In a large pot with a lid, add the soaked pinto beans and cover with at least 2 inches of water. Bring beans to a full boil, then lower heat and simmer with lid on until very soft.
  3. Strain cooking water from beans. Using a food processor, or mashing by hand, puree half of the beans until smooth. Combine with the remaining whole beans, and then add the cumin, coriander, oregano, and apple cider vinegar, and salt to taste.
  4. Set aside in the refrigerator and prep additional ingredients.

Beef

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 jalapeños, deveined and seeded, minced
  • 2 pounds Huffman Ranch ground beef
  • 2 tablespoons ground cumin
  • Approximately ½ to 1 teaspoon sea salt
  1. Add oil to a large sauté pan over medium heat.
  2. Add onions and jalapeño and sauté until golden and aromatic.
  3. Add ground beef, cumin, and salt to taste. Cook over medium heat until beef is fully cooked and no longer pink.
  4. Set aside in the refrigerator and prep additional ingredients.

Bell peppers

  • 2 – 4 tablespoons olive oil
  • 2 pounds assorted bell peppers, sliced
  • 1 tablespoon black pepper
  • Approximately 2 teaspoons sea salt
  1. Add oil to a large sauté pan over medium heat.
  2. Add sliced peppers, season with salt and pepper, and sauté until just soft.
  3. Set aside in the refrigerator and prep additional ingredients.

Cilantro-Lime Sour Cream

  • 16 ounces sour cream
  • ½ bunch fresh cilantro, minced
  • 2 teaspoons lime juice
  • Approximately ½ to 1 teaspoon salt
  1. In a medium sized mixing bowl, combine sour cream, cilantro, lime juice and salt to taste.
  2. Set aside in the refrigerator and prep additional ingredients.

Ezekiel Sprouted Wheat tortillas, or your favorite burrito-sized soft tortilla

  • Parchment paper
  • Masking tape
  1. To assemble burritos, lay out a sheet of parchment paper approximately 1 inch larger than your chosen tortilla.
  2. Layer tortilla with 1/3 cup pinto beans, 1/4 cup beef, 1/4 cup bell peppers and 1 tablespoon cilantro-lime sour cream.
  3. Wrap up burrito by folding in sides and rolling into a cylinder.
  4. Starting from one corner, wrap the burrito in parchment paper and seal with a small piece of masking tape.
  5. Store wrapped burritos in the freezer until ready to eat.
  6. To reheat, place wrapped burrito in the microwave until warmed throughout, approximately 1 ½ to 3 minutes.

Filed Under: Recipes - Deli

Cous Cous with Chia and Basil

November 30, 2013 By coopmarket 1 Comment

Ingredients

  • 1 large tablespoon of butter
  • 1 large red onion finely chopped
  • 1-2 cloves of garlic (crushed)
  • 2 tablespoons organic chia seed
  • 2 cups chicken stock
  • 1 cup organic cous-cous
  • 1/4 cup fresh basil
  • 1/4 cup parmesan cheese finely grated
  • Salt and pepper to taste

Method

Add butter, onion and garlic to a large saucepan and cook for 2-3 mins. Add the chia, stirring continuously for 1 min.

Next add the chicken stock, couscous, salt & pepper and stir through. Bring to the boil, then cover & remove from heat. Let it stand for about 5 mins or untl all the stock is absorbed and the couscous is light & fluffy. Stir through cheese & fresh basil and serve. Serve with meat of your choice and fresh crusty bread.

Filed Under: Recipes - Bulk

Chia Seeds

November 30, 2013 By coopmarket Leave a Comment

Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. “Chia” means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. That makes sense, as chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). One ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals. The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.

Chia gel

This is a very useful gel to have handy in the fridge as it versatile and can be added to many foods.

Add 1 part chia to 9 parts water.

Whisk continuously to prevent clumping of the seeds.

Wait a few minutes and then whisk again. Let it stand for 10-15mins.

Give it one last stir before placing it in an airtight container and store it in the refrigerator for up to 14 days.

This gel can be added to milkshakes or smoothies, yoghurts, spreads such as peanut butter, jam or nut spreads. It can be added to sauces such as mustard or BBQ and tomato sauce. You will find that the taste of the original food will remain fairly unchanged and you have all the goodness of the chia. It is also a healthy addition to stir fries, pies and salads and anything else you can think of!

Filed Under: Recipes - Bulk

Mushroom, Millet & Leek Frittatas

November 30, 2013 By coopmarket Leave a Comment

Makes 12

  • 9 eggs
  • 2/3 cup cooked and cooled millet
  • 1/4 cup cream or milk (coconut milk would work too)
  • 1 tsp. sea salt, divided
  • 1 tsp. fresh ground pepper
  • 1/2 tsp. red pepper flakes
  • 8 oz. mushrooms, stems removed, roughly chopped
  • 1 T. extra virgin olive oil, divided
  • 2 leeks, cleaned, halved and thinly sliced
  • 3 Tbsp. chopped chives, parlsey, thyme or mix of these (plus more for topping)
  • 8 oz. sheeps feta

Preheat the oven to 350′. Grease a standard muffin tin.

In a large mixing bowl, whisk together the eggs, cream, 1/2 tsp. salt, pepper and red pepper flakes until well blended. Set aside.
In a pan, preferably non stick, over medium heat, add the mushrooms and a pinch of salt. Yes, dry pan. You saute them around until they sweat off their excess water. They will release water, dry back up and THEN add 1 tsp. oil and saute another minute. Remove and set aside. Heat another tsp. olive oil in the same pan, saute the leeks with another pinch of salt for 8-10 minutes until just browned. Add the leeks to the bowl of mushrooms, add the herbs and cooked millet and stir to combine. Once the veggie mix is relatively cool, add it to the egg mixture.

Fill the muffin tins a generous 3/4 of the way full, the mixture should last you all dozen tins depending on the size of your eggs. Top each with some crumbled feta and bake on the middle rack for 18-20 minutes. The center should be slightly underdone and will finish cooking as they rest. Garnish with any remaining chopped herbs. Allow them to cool for at least ten minutes before gently twisting them from the tins. Serve with your favorite hot sauce.

Filed Under: Recipes - Bulk

Kasha with Leeks and Toasted Pecans

November 30, 2013 By coopmarket Leave a Comment

Recipe by MyRecipes

  • 1 cup uncooked medium-grain kasha (buckwheat groats)
  • 2 large egg whites
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 (14 1/2-ounce) can vegetable broth
  • 4 hard-cooked large eggs
  • 1 tablespoon olive oil, divided
  • 4 cups thinly sliced leek, separated into rings (about 3 leeks)
  • 2 tablespoons water 1 teaspoon sugar
  • 1/4 cup chopped pecans, toasted

Preparation

1. Place kasha in a medium saucepan; cook over medium-low heat 3 minutes, stirring often. Gradually add uncooked egg whites, stirring to coat. Add 1/4 cup water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat. Cut cooked eggs in half; remove yolks, and reserve for another use. Finely chop cooked egg whites. Add cooked egg whites and 1 1/2 teaspoons oil to kasha mixture; stir well.

2. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 5 minutes. Add 2 tablespoons water and sugar; cover, reduce heat, and cook 2 minutes. Spoon 1 cup kasha into each of 4 bowls. Top each serving with 1/2 cup leek mixture and 1 tablespoon chopped pecans.

Filed Under: Recipes - Bulk

Kasha with Vegetables

November 30, 2013 By coopmarket Leave a Comment

Ingredients

  • 2 ounces dried mushrooms
  • 1 cup toasted buckwheat groats (kasha)
  • 1 large carrot, sliced 1 medium onion, coarsely chopped
  • Salt or natural soy sauce to taste

Instructions

1. Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft.

2. Drain, saving the soaking water, and slice, discarding any tough portions.

3. Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms.

4. Cover and simmer until water is absorbed. Add salt or natural soy sauce to taste.

Filed Under: Recipes - Bulk

Cooking Buckwheat – Groats & Kasha

November 30, 2013 By coopmarket Leave a Comment

Buckwheat is most often ground into flour and used in pancakes, crepes, muffins, and soba noodles; however, the whole grain is often used as well. Buckwheat grains, or groats, that have not been roasted are known simply as buckwheat, while roasted groats are known by the Russian name “kasha.” Kasha also refers to a popular Russian and Eastern European hot cereal or side dish made with roasted buckwheat groats. Roasted buckwheat is darker in color and has a stronger flavor than unroasted buckwheat.

Filed Under: Recipes - Bulk

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