This is intended for people, like me, who really have little idea what they are doing in the world of cooking or local eating:
Uncooked lima beans do not taste good. At all. Regardless of whether the amount of cyanogen (ie, cyanide-producing…) they contain is dangerous, they’re gross.
from BALTIMORE, MD 25 August 2008
by a MORON
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Total prep time: around 20 minutes
Ingredients:
Leftover couscous from previous recipe
Organic extra firm tofu
Organic locally grown marbled bell pepper (Waverly)
Organic locally grown tomato (Waverly)
Organic locally grown purple basil (Waverly)
Extra virgin olive oil
Crushed red pepper
Directions:
Dice tofu, tomato, and bell pepper.
Add tomato and 2 tbsp olive oil to med sautet pan; simmer on low-med heat until oil starts to boil. Allow the tomatoes to reduce to a sauce-like consistency.
Add basil and pepper to the reduction.
Add tofu to the pan, keeping separate from the reduction. Sprinkle crushed red pepper over tofu.
Once the reduction reaches desired consistency, combine with the tofu. Increase heat to med to infuse flavors. Mix such that tofu takes on a yellow-orange color from the reduction.
Add couscous, rehydrated, and increase heat to med-high. Stir-fry for flavor consistency, adding fresh basil and pepper for texture and flavor.
Served with a cup of Zeke’s (of Baltimore, MD) organic chun mee green tea–a nice complement for color and flavor.
Total waste: Assuming the vegetables are ripe, as they were for me, a few grains of uneaten couscous. Washing the dishes was the most wasteful part.
from BALTIMORE, MD 18 August 2008
Total prep time: 15 minutes
Ingredients:
Vegetables purchased from Waverly Farmer’s Market 16 August 08: tomotoes; marbled bell pepper; mezclun greens; spinach; lima beans
Other ingredients: organic tofu purchased from Eddie’s Market; cumin powder; crushed red pepper; Near East couscous; extra virgin olive oil
Directions:
Chop pepper, dice tofu, slice tomato.
Add 2 tbsp olive oil, diced tofu and some chopped pepper to a small sautet pan at low-med heat.
Add a pinch of cumin and crushed red peper to the pan. The chopped pepper and spices will infuse the tofu with a light flavor.
Remove from heat when olive oil takes on a white color (form the tofu), after allowing sautet to simmer.
Prepare the couscous per instructions.
Add mezclun, spinach, tomato, chopped pepper to a bowl. Add 2 tbsp olive oil. Toss.
Combine couscous and sautet with chopped tomato. Serve.
Total waste: the stem of the tomato; the spice package in the couscous box. Unused couscous stored in fridge for tomorrow’s lunch.
from BALTIMORE, MD 17 August 2008
from BALTIMORE, MD 17 August 2008
