Tuesday, July 18, 2017

Tempeh



Tempeh originated in Indonesia, and it is made with whole soybeans that are cooked, slightly fermented, and then shaped into a compact cake. 



Vegetarians and vegans love its nutrition and versatility, and now tempeh is attracting meat-eaters who want a healthy source of protein. Tempeh’s fermentation process and its use of the whole soybean gives it a higher content of protein vitamins and minerals. It has a firm texture and an earthy flavor, which becomes more noticeable as it ages. 

Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine. Its ability to take on many flavors and textures makes it a great substitute for meat productstempeh is known to reduce cholesterol, increase bone density, reduce menopausal symptoms and promote muscle recovery. In addition to these amazing benefits, tempeh has the same protein quality as meat and contains high levels of vitamins B5, B6, B3 and B2.


Tempeh is extremely versatile 

Cube and toss into a stir-fry
Marinate and grill


Substitute for ground beef

 Slice and layer in sandwiches













Have fun experimenting with tempeh!

Monday, July 10, 2017

How to Use a Thermometer



There are several types of meat thermometers. You'll find the two most basic styles, the bimetallic and bulb thermometers, at most grocery stores. These are inexpensive options which are easy to find, but they can take much longer to give a temperature read-out and aren't as accurate as other options. Also, their glass parts can easily break.
Bimetallic Thermometer

Bulb Thermometer







Digital instant-read thermometers provide much more accurate results. There are two main types in this category:

A digital instant-read thermometer gives you an (almost) instant readout, and it's easy to use.
A digital probe thermometer, which connects the probe that you insert into the meat with a separate device that contains a temperature readout and customizable alarm settings, is great for roasting or smoking larger cuts of meat for long hours.


CALIBRATE YOUR THERMOMETER

To quickly test if your thermometer is accurate, dip the tip into a bowl of ice water. It should read 32°F or 0°C, the temperature that water freezes at. Many digital thermometers have a reset button or re-calibrate button, so if the temperature is off, you can likely fix it—just follow the manufacturer's instructions.

PLACE THE THERMOMETER CORRECTLY

For the most accurate reading, place the thermometer into the thickest portion of meat, avoiding fat and bone. You're looking to find the lowest internal temperature—that's the most accurate temperature for the core of the meat. Most thermometers require you to insert the probe at least 1/2 inch into the meat, but if the meat is thicker than an inch, you'll probably want to go deeper than that to reach the very center.
The temperature should keep dropping as the probe goes into the deepest part of the meat—if you see the temperature starting to rise again, you've gone too far.

CHECK THE MEAT TEMPERATURE EARLY AND OFTEN

For a larger roast, start checking your meat about 30 minutes before you expect it to be done; for thinner, smaller cuts, start testing the meat 5 to 10 minutes ahead of time. To hit the right doneness, aim for the meat temperature given in your recipe, as well as food-safety charts.
It's important to remember that meat will continue cooking after it's removed from the heat—this is called carryover cooking. It's not much of a factor with smaller cuts of meat, like chicken pieces, steaks, and chops, but large, thick roasts of beef, lamb, veal, pork loin, or even large turkey breasts should be removed from the heat when they reach 5 degrees less than their desired doneness temperature. Give these larger cuts 5 to 10 minutes of resting time, and the temperature will rise up to perfect doneness and the juices will have plenty of time to redistribute into the meat.

Tuesday, June 20, 2017

New Menu Item: Korean Bulgogi Tacos

Bulgogi is a grilled dish made of thin, marinated slices of beef or pork, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or briskets are the frequently used cuts of beef for the dish.




We recreated this dish with beef, turkey, and tofu for healthier alternatives. Although you can change the protein, it wouldn't be Bulgogi without the marinade. 


Bulgogi Marinade

Ingredients:
2 tablespoons sesame oil 
8 cloves garlic, minced 
1/2 cup soy sauce 
1/3 cup sugar
3 tablespoons mirin
2 tablespoons toasted sesame seeds 
1/2 teaspoon black pepper
4 scallions (green onions), minced

Directions:
Heat sesame oil in a small saucepan. Add garlic and cook for 1 minutes.  Add remaining ingredients, except green onions, and let the sauce cook over medium heat for 3-4 minutes, or until sugar has dissolved completely. Add green onions, promptly remove from heat and let the mix cool completely before using
as a marinade.







Wednesday, June 14, 2017

New Menu Item!! BBQ Peach Chili Chicken


This Wednesday we will be serving a new menu item: 
BBQ Peach Chili Chicken 


If you would like to try this at home take a look at the recipe below. 


BBQ Peach Chili Chicken

Ingredients:
1 lbs- fresh peaches
3/4 cup- chopped sweet onion such as Vidalia
1 1/2 tbsp- minced fresh jalapeño with seeds
1 tbsp- canola oil
1/4 cup- cider vinegar
2 1/2 tbsp- mild honey
2 tbsp- Dijon mustard
3/4 tsp light brown sugar
1/4 tsp- chili powder
1/8 tsp- dry mustard
1/4 tsp- kosher salt
1 1/2 lbs.-  Chicken Thigh

Directions:
Preheat oven to 375 degrees. Place thighs in a baking dish. Season chicken thighs on all sides with salt and pepper. Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. 

For the Sauce:
  1. Cook onion, jalapeño, and a pinch of kosher salt in oil, in a heavy medium saucepan over medium heat. Stir occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.
  2. Purée in a blender (use caution when blending hot liquids). Pour the sauce on to the chicken and serve. 



Chile pepper



FYI: 
Chili and Chile  are often confused for each other, chile (generally) refers to the pepper pod, and chili usually refers to the stewed dish. 
The e and the i of it all.



Thursday, June 8, 2017

Ciabatta Bread

French Baguette






In the 1980's the popularity of the French baguette was on the rise. Italian bakers were afraid their business would suffer. As a way to combat this, they set out to try to create an Italian alternative that would work for sandwiches.












Ciabatta Bread





After weeks of trying and testing breads, the ciabatta came to be and consisted of a soft, wet dough with gluten flour. Ciabatta means slipper in Italian and refers to the shape of the bread. It is excellent bread for dipping in olive oil, for stacking high with meats and cheeses, or for use as a grilling bread.









We will be serving ciabatta bread with cold cuts this Friday for Lunch!

Tuesday, June 6, 2017

Rabo Oxtail Stew


Rabo Oxtail Stew
The recipe for oxtail stew has been shared so often, that it has reached many nations. There are Jamaican, Korean, French, and Chinese oxtail stew variations. Rabo Encendido refers to the Cuban deviation of this dish. 

Ingredients:
4 pounds oxtail, disjointed 1/2 cup olive oil

1 teaspoon salt 3 tablespoons flour for coating meat
2 tablespoons olive oil
2 1/2 cups onion, diced 
2 1/2 cups green pepper, diced
2 cups red pepper, diced 
1 cup carrots, diced
1 cup potatoes, diced
3 cloves garlic mashed with 1/2 teaspoon salt
1/2 teaspoon ground allspice
1 teaspoon nutmeg
1 bay leaf
1 (15-ounce) can tomato sauce
2 1/2 cups beef broth

Instructions:
Marinate the meat in a mixture of olive oil, and salt for 4 hours or preferably overnight. Drain marinade from meat.

Lightly coat meat with flour. Brown meat on both sides in oil. Remove meat and add onions, peppers, carrots, and potatoes.

Sauté until the potatoes brown and the onions are translucent.
Add garlic/salt mixture and continue cooking for another minute or so.
Add remaining ingredients, including the meat. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender, about 1.5 to 2 hours. 


Healthy Harlem Early Childhood Newsletter - June 2017