Brianda's Extra Beans

Makes 10-12 servings

1 smallish bag of brown rice, cooked and set aside

2 T olive oil

1 yellow onion, sliced

½ head garlic, cloves peeled and thickly sliced

3 T harissa spice blend

[in a large sauté pan, sauté together for 10 minutes over medium-high heat .]

4 cans kidney beans, drained

[add to the pan and stir, cook for 3-4 minutes more. Serve with the rice.]

Clare's Crazy Salad

Makes 10-12 servings

[preheat oven to 325.]

Odds and ends of stale bread or break ends, chopped into bite-sized chunks about the same size

Olive oil to lightly coat, and pepper

[roast in oven for 10-12 minutes or until lightly browned.]

2 bu lacinato kale, sliced ½“ thick

1 bu spinach, chopped bite-size

2 bu broccoli, cut bite-sized; stem peeled and chopped as well

5 carrots, sliced ½“ thick

1 bu radished, sliced

½ bu parsley, minced

½ pt snap peas, sliced

1 bu green onion, sliced

[toss all ingredients with salt, pepper, olive oil and lemon juice.]

Diana's Roasted Goodness

Makes 10-12 servings

[preheat oven to 375.]

6 japanese eggplant, sliced ½“ thick

8 Yukon Gold potatoes, sliced into ½“ thick half-moons

6 sweet potatoes, peeled & sliced into ½“ thick half-moons

2 onions, sliced into 8 wedges each

½ head garlic, cloves peeled

6 yellow squash, sliced ½“ thick

[toss all ingredients except the  squash and garlic with salt, pepper and olive oil. roast for 20 minutes. toss the yellow squash and garlic with salt, pepper and olive oil, then roast for 10 minutes. remove everything, toss together with some lemon juice.]

Tess's Rice

Makes 10-12 servings

1 smallish bag brown rice, cooked & cooled

2 bulbs fennel, sliced thinly

2 bu grapes, sliced

1 bu green onion, sliced thinly

6 carrots, shredded

[combine all ingredients with ¼ C olive oil. adjust seasoning with honey, salt & pepper, and lemon juice.]

July CK Recipes

Thank you Sarah Lemione for writing these recipes!

Collard Greens Penne

2 boxes penne pasta

1 bunch collard greens

two cans diced tomatoes

16 ounces water

1 onion, diced

2 cloves garlic,  minced

3 Tablespoons lemon juice

salt and pepper to taste

1/2 C parsley, diced

1//2 C basil, diced

1/2 C green onions, diced

olive oil

1.  Boil salted water for pasta in a large pot.  Add pasta to water, boil for 10-15 minutes. Drain.

2.  Add oil to a pan, add largely chopped collard greens and diced onion.  Let the greens and onion brown.

3.  Add minced garlic

4.   Add 1 can diced tomatoes and 1 C water to the pan.

5.  Add 2 Tablespoons lemon juice, salt and pepper

6.  In a different pan, brown onions and garlic

7.  Add salt and pepper, 1 can tomatoes, 1 C water, allow this to simmer on medium-low heat.

8.  Add diced green onions, diced parsley and basil.  Continue to simmer for up to 30 minutes

9.  Add the contents from your second pan to the first pan.  Pour all the sauce over your drained pasta and enjoy.

Hearty Salad

Potatoes, chopped into smallish cubes

Onion, sliced

Mushrooms, sliced

Sunflower seeds

Garbanzo Beans, 2 cans

3 Cloves of garlic

1 bunch collard greens, chopped

olive oil

lemon juice

salt and pepper

1.  Preheat oven to 425 if using convection oven, to 400 if using a convection oven.

2.  Onions, tossed in olive oil, salt and pepper and minced garlic.  Lay out evenly on a baking sheet. Roast until brown.

3.  Toss the mushrooms in olive oil, salt and pepper.  Lay out evenly on a baking sheet. Roast until bacon aromas start to fill your nostrils.

4.  Drain two cans of garbanzo beans and rinse.  Mix with grunions and lemon oil, set asid.

5.  Pour sunflower seeds into a pan and roast with lemon juice.

6.  Toss collard greens in olive oil, salt and pepper, lemon juice.  Roast until crispy.

Braised Chicken & Vegetables over Rice

Ingredients:
Cooking oil (not too much)
8-10 chicken drumsticks
Salt and pepper

2 onions, diced
4 carrots, rough diced (see note for xxx)
1 head garlic, cloves chopped
4 bell peppers, diced
Salt and pepper to taste
Cuban spice blend to taste

Brown rice and salted water for cooking

Instructions:
1. Preheat the oven to 350.
2. Heat a large sauté pan over high heat and add a little cooking oil. Brown the chicken well, then transfer to a deep braising dish.
3. Heat the pan again over high heat and add more oil if necessary. Sauté the onions for a few minutes, then add the carrots, garlic and bell peppers. Season with salt, pepper and the Cuban Spice blend. Cover the chicken with these vegetables and a little more spice, add a few ounces of water, cover and braise for about an hour and fifteen minutes.
4. Meanwhile, cook the rice according to the package directions. Serve the chicken and vegetables over the rice.

Seven Spice Greens & Pasta Salad (V)

(with seasoning)

Ingredients:
1 box penne pasta
Salted water for cooking
Olive oil

Cooking oil
1 bu red chard, cut bite-sized
1 bu spinach, cut bite-sized
1 bu broccoli rabe, sliced thinly
1 grapefruit, juiced
Salt, pepper and Togarashi to taste


Instructions:
1. Cook the pasta in the salted water, drain it and toss it in plenty of olive oil. Set aside.
2. Heat a large sauté pan over high heat, then add the veggies in batches to brown them. Season as you go, combine all ingredients, season to taste and serve.

(without seasoning)

French Lentil Stew (V)

A beautifully simple, almost humble soup with lots of flavor.

Ingredients:
cooking oil
2 yellow onions, diced
2 carrots, roughly diced (carrots don't grow in squares so don't worry about cutting them into cubes; just get them appropriately, uniformly sized. don't sweat the small stuff.
4 cloves garlic, chopped small
1 small head red cabbage, cut bite-sized
2 leeks, sliced
salt and pepper to taste

Melange Classique spice blend to taste

4 Yukon gold potatoes. diced
1 bag lentils
salt and pepper to taste

Instructions:
1. Heat a large saute pan over high heat then add some oil. Saute the onions for 7-8 minutes first then set aside. Then, reheating the pan and adding more oil as needed, saute the carrots, garlic, cabbage and leeks for a few minutes per batch. Season each batch lightly with salt, pepper and Melange Classique.
2. Heat a large saucepan over high heat, rinse the lentils and add them to the pan. Add enough water to cover the lentils by an inch, season the water with salt and pepper and bring to a boil. Then reduce heat to a low simmer, cover and cook the lentils for about 12 minutes.
3. Add the potatoes and add more water to cover the lentils & potatoes by about an inch. Re-season the water to make it lightly salty. Cover and simmer for another 25 minutes or so, or until the potatoes and lentils are done.
4. Add the vegetables, adjust the level of water and seasoning if necessary, including the Melange Classique spice blend. Serve.

The May CK was Awesome

Dear May Community Kitchen,

You were very different but very fun, and I think I like you.

Love Ryan

I bought a bunch of food immediately before the community kitchen, food that was inexpensive, nutritious and locally available. I brought it to the kitchen, stood back and asked everybody what they wanted to cook. Didn't write any recipes, didn't have much of an idea what people were going to choose to make. Giving up control was a lot of fun, and the results were delicious and nutritious.

It worked out well, so I want to stick with this format for the time being. I like that it keeps us on our toes, and enforces the idea that as long as you know how to cook, you can get anything in front of you and make a tasty meal. It makes the community kitchen a place where we can all practice doing that so that cooking from scratch at home is that much easier. 

So, this is what I bought:

organic chicken drumsticks

1 bag lentils

1 box pasta

1 bag brown rice

yellow onions

garlic

carrots

bell peppers

radishes

green cabbage

leeks

yukon gold potatoes

red chard

spinach

broccoli rabe

grapefruit

Togarashi shichimi (Japanese seven-spice)

Melange Classique spice blend

Cuban Spice blend

And out of this, we made Seven Spice Greens and Pasta Salad, French Lentil Stew, Braised Chicken and Vegetables over Rice. None of these were my ideas; the pasta and vegetable salad in particular was something I don't think I would have thought of, and it rocked. 

There were only three of us, so we had lots of food to eat and take home. It's Monday and I'm still eating leftovers we made on Thursday. In June, we will have lots of new delicious fruits and vegetables to play with. Come cook with us on June 16th at 5:30 at the Pike Place Market!

Bring your sexiest heels.

April Community Kitchen Digest

It was great! The food was delicious, and even though there was a lot for everyone to do, it seemed like no one broke a sweat. I'm glad. But at the same time, unrest stirs in my heart.

You guys are all too good. 

I should have expected that eventually it would get too easy for you to just follow my recipes. Since that day has come, let me tell you how the Pike Market Community Kitchen is going to go from now on:

The New Paradigm

-I won't write any recipes for you to follow anymore. 

-I will buy a variety of nice things to cook, and it will be up to you all to figure out what to do with it.I will be there for advice or to answer questions, but I'm done telling you all what to cook. You tell me. 

-Consider it extended training in making really good meals out of whatever you can find. I will write down what you come up with in recipe format and send the recipes out to you after the kitchen.

So! Last Thursday, we made a delicious salad, a braised chicken sandwich, and an entree of roasted and sauteed vegetables over Israeli couscous.The usual bright flavors of fresh produce and liberal use of spices pervaded. 

The recipes had no names. I was hoping that they would grow names in the community kitchen, but it was not meant to be. So, they will remain nameless, and therefore kind of kitchy. Their recipes are attached.

I don't think there's anything more to say about the recipes. Try them at home, if you didn't get a chance to come to the community kitchen. Let me know what else you've been coming up with to make, or share with me your favorite recipes. Let me know what you'd like me to buy for the next community kitchen, and I will get it if I can find it!

This is your community kitchen now. Use it well.

Cheers!

-Ryan

Name This Entrée (V)

Note the new, condensed recipe format!

Cooking skills focus: Roasting, sautéing, marinating, balancing flavors

Ingredients:
2 ½ # tomatoes, diced

1 C red wine vinegar

3 T Harissa

Salt and pepper

[combine and marinate for an hour. Do not drain the liquid when you combine this with the other ingredients.]

1 head garlic; top 1/3 cut off from the top]

2 T olive oil

2 t Syrian Zahtar spice blend

Salt and pepper

[roast in foil with spices, salt and pepper sprinkled on top at 375 for 30-35 min, squeeze out cloves and chop coarsely.]

1 onion, cut into 1/8ths

½ bu celery peeled and cut bite-sized

4 T olive oil

Salt and pepper

[roast at 375 for 25-30 min. chop the onions bite-sized.]

½ head red cabbage, cut bite-sized

4-6 T cooking oil (over a few batches)

Salt and pepper

[sauté over high heat in batches for 6-8 min per batch.]

1 grapefruit, juiced; zest of ½ of it added

3 bu spring onions, sliced thinly

2 T olive oil

3 T Syrian Zahtar spice blend

Salt and pepper

2 bu lacinato kale, sliced ½” thick

2 honeycrisp apples, medium diced (1/2” on a side)

3 bell peppers, julienned then cut in half

1 bu spring onion, sliced thinly

Name This Sandwich

Note the new, condensed recipe format!

Cooking skills focus: Braising, Sautéing, balancing flavors

Ingredients:

6 chicken legs
1 T cooking oil

1 yellow onion, diced

½ bu celery, peeled and cut ½ “ thick

½ head garlic, cloves peeled & sliced

1 # tomatoes, diced

3-4 T Urfa Biber

Salt and pepper

[brown the chicken well, then sauté the onions, celery, thyme and garlic in batches, then put in a deep dish, cover and braise at 375 for 1 hour. Pull the meat off the chicken in a separate bowl and add the chicken back to the roasted veggies.]

½ head red cabbage, cut bite-sized

½ bu chervil, chopped

2 T olive oil

1 lemon, juiced

1 T Urfa Biber

Salt and pepper

[combine with the chicken and other vegetables. Use as a filling for a sandwich or a wrap with cheese if you want.]

Name This Salad (V)

(Chervil, probably my favorite herb)

Note the new, condensed recipe format!

Cooking skills focus: Roasting, sautéing, marinating, balancing flavors

Ingredients:

1 onion, julienned

2/3 C red wine vinegar

2/3 C water

Salt & pepper

[marinate 1 hr and drain.]

3 # Yukon gold potatoes, diced large (3/4” on a side)

2 T olive oil

Salt & pepper

[roast; oven at 375. Check after 30 min.]

1 lb assorted mushrooms, sliced thickly

½ head garlic, cloves peeled & sliced

3 T cooking oil

Salt & pepper

[sauté mushrooms over high heat in oil for 15 min, then drop heat to med and add garlic, cook 5 min more.]

½ bu chervil, chopped

1 bu spinach, chopped bite-sized

1-2 Fresno chiles, sliced (if you want)

2 lemons, juiced

2 T Vadouvan Curry powder

3 T olive oil

Salt and pepper

[combine everything.] 

I bought some food.

For today's community kitchen, I bought the following:

Yellow onions
Celery
Garlic
Spring Onions
Yukon Gold Potatoes
Lacinato Kale
Mushrooms
Tomatoes
Red Cabbage
Spinach
Fresno Chiles
Chervil
Thyme
Lemons
Grapefruit

Vadouvan (French) Curry Powder
Harissa Spice Blend
Urfa Biber (Dried Turkish Chile)

Israeli Couscous
Chicken Legs

So, I know what I came up with. What I'm curious about is: What would you have made out of this?

Spiced Bean Stew (V)

This is from my second community kitchen, which is actually a weekly after-school program at the Miller Community Center for kids attending the Secondary Bilingual Orientation Center. It's so much fun!

Spiced Saute

This is from my second community kitchen, which is actually a weekly after-school program at the Miller Community Center for kids attending the Secondary Bilingual Orientation Center. It's so much fun!

Caramelized Onion Hummus (V)

Cooking skills focus: Sautéing, balancing flavors

Ingredients:
2 T cooking oil

2 yellow onions, diced

½ head garlic, cloves peeled & sliced

Salt and pepper

6 cans garbanzo beans

½ can tahini

2 lemons, juiced

½ head garlic, cloves peeled & sliced

2 ¼ C water

Salt and pepper

1 bu parsley, minced finely

Olive oil for serving

Instructions:
1. Heat a large sauté pan over high heat. Add the cooking oil, then add the onions and cook for 5 minutes.

2. Add the garlic, lower the temperature to medium-high heat, season with some salt and pepper and cook for 5 minutes more. Then add about ¼ C water, and stir. Wait until the water evaporates, then do it again. When that water evaporates, turn off the heat and set the onions aside to cool slightly.

3. Put all the ingredients except the parsley and olive oil in a food processor, in batches if necessary, and puree until very smooth and creamy.

4. Transfer to a bowl, mix in the parsley and serve topped with a little olive oil.

March Crazy Salad (V)

Cooking skills focus: Roasting, sautéing, balancing flavors

Ingredients:
2 # baby red potatoes, cut in half

2 T cooking oil

Salt & pepper

2 t Ras El Hanout spice blend

2 # crimini (brown) mushrooms, quartered

4 T cooking oil

Salt and pepper

1 grapefruit, juiced

1 lemon, juiced

1-2 T olive oil

1 T Ras El Hanout

Salt and pepper

2 bu lacinato kale, sliced ½” thick

2 honeycrisp apples, medium diced (1/2” on a side)

3 bell peppers, julienned then cut in half

1 bu spring onion, sliced thinly

Instructions:
1. Preheat the oven to 375 degrees.

2. Toss the potatoes with the first 2 T cooking oil, salt, pepper, and 2 t Ras El Hanout. Put on a sheet pan and roast in the oven for 30 minutes or until golden brown.

3. Heat a large sate pan over high heat, then add the 3 T cooking oil. Add the mushrooms and sauté until browned, then set aside in a large bowl.

4. In a medium bowl, whish together the citrus juice, the olive oil, the last of the Ras El Hanout and season with salt and pepper.

5. Add everything to the large bowl, toss together, then toss with the dressing and serve.

Braised Chicken with Spiced Polenta

Cooking skills focus: Braising, sautéing, simmering, balancing flavors

Ingredients:

1 gal MINUS 1 C water

   (Note: For creamy polenta it’s a 5:1 water to polenta ratio; for firm polenta it’s 4:1. There are 16 C in 1 gal.)

Light salt for the water

   (Note: taste the water; it should be slightly salty.)

1 T cooking oil

9-10 chicken thighs (or 5 whole legs), scored with a knife

1 onion, julienned

½ head garlic, cloves peeled & sliced thickly

3 C polenta

4 T unsalted butter

2-3 T (spice blend) (whatever you want to experiment with!)

1 T cooking oil

1 bu broccoli rabe, sliced ½” thick

½ head garlic, cloves peeled and sliced thickly

3 lemons, juiced

1 bu green onion, sliced thinly

Salt and pepper to taste

Instructions:

1. Preheat the oven to 375 degrees.

2. Start heating the salted water to a boil in a large pot.

3. Heat a large sauté pan over high heat. Add the first 1T oil, then add the chicken, in batches if necessary to avoid crowding the pan. Brown them well and set them aside in a deep dish to braise.

4. Heat the sauté pan again over medium-high heat, then add the onions and the first part of the garlic. Cook for 5 minutes then add to the chicken. Cover the braising dish and cook in the oven for 45 minutes.

5. Meanwhile, when the water is boiling, add the polenta and begin to stir immediately. Reduce the heat to medium and continue to cook and stir until the polenta is done (taste it). Then melt the butter in it and add the 2-3 T spices.

6. Heat a new large sauté pan over high heat and add the last 1 T oil. Add the last of the garlic and the broccoli rabe, reduce the heat to medium-high and sauté for 5 minutes. Set aside.

7. When the chicken is done and cool enough, pull the meat off the bones and mix it with the onions and garlic it braised with.