Meetings will be every Tuesday, 6-9 pm. Cooking macrobiotic recipes from Aveline Kushi’s Complete Guide to Macrobiotic Cooking for Health, Harmony and Peace and our heads.
Tuesday, 20 October, 2009
Attended by Laura, Ryan and Hilary, we made:
Inaugural Brown Rice
Without a pressure cooker, soaking the rice for a couple of hours before cooking will make a noticeable difference. Wash the rice and soak it directly in the cooking pot with the measured cooking water.
1 ½ cups organic short grain brown rice
2 cups cold water
1 teaspoon tamari soy sauce
-rinse the rice in cold water several times and drain; place in small heavy pot (2 quart capacity?) and cover with the measured 2 cups cold water
-place the rice pot uncovered over high heat and bring to boiling; add tamari, cover the pot with a tight-fitting lid and reduce heat to lowest heat possible. I stack two burners to bring the pot farther from the flame; another option is a flame diffuser or just stick with the basic lowest heat possible
-cook rice 50 minutes to 1 hour without opening the lid (the timing depends on how low you can get the heat—lower heat means the rice can cook longer without scorching on the bottom and the texture is better). After 50 minutes open the lid and fluff rice, recover for 10 minutes off the heat before serving.
Roasted Buttercup Squash
½ a large buttercup squash
An unspecific recipe: the oven was about 375 degrees, half a squash cut into 6 wedges and rubbed with a tiny amount of oil. Roasted skin-down on a baking tray until soft. I added some water to the tray near the end of roasting when the squash seemed to be drying out, but the ends of each wedge were still sort of sharp.
Use little enough oil that it is not noticeable when eating; no salt is necessary. They took half an hour or more to soften.
Charred Collard Greens
Ryan’s humble dish which satisfied our greens appetite.
1 bunch collard greens
olive oil, about 1 Tablespoon
sea salt, ¼ teaspoon or more to taste
-wash the greens and cut off the stems
-heat olive oil in small skillet and, when hot, add the greens all at once; cover and cook until bottom layer of greens are charred and top layers are wilting and bright green
-stir the greens, add salt and about ¼ cup water and continue stirring over high heat until all of the greens are soft and the water has evaporated (add more water if needed)
Braised Roots with Ginger
Laura chopped the roots and hid the salt.
2 golden beets
2” piece fresh ginger root, peeled and grated
½ cup apple cider
pinch sea salt
1 teaspoon tamari soy sauce, more to taste
1 ½ teaspoons kuzu
-course chop the beets, chop the carrots into slightly larger pieces than the beets; place into large pot with grated ginger and pour the cider over, adding water to nearly cover the vegetables
-add sea salt to the pot and bring to boiling; cover, reduce heat to lowest possible and simmer until vegetables are just tender (check every 5 minutes after 20); remove lid and add tamari
-grind the kuzu and add cold water to dissolve; pour into the root pot and simmer uncovered until sauce thickens
Basic Miso Soup
From Aveline Kushi’s book; made with 3 year barley miso and addition of tofu
2 small onions, sliced
1 strip wakame, rinsed to soften and chopped
1 quart water
1/3 cup small cubes firm tofu
3-4 Tablespoons barley miso
2 scallions, sliced
-place onions and wakame with water in the soup pot; bring to boil, lower heat and simmer 20-30 minutes to soften onion. Add tofu at the end of cooking.
-add soup liquid to the miso in a small bowl to soften the miso; add softened miso to the soup, warm for a couple of minutes without boiling and off the heat. Garnish each bowl with the scallions. Makes 5-6 small bowls’ soup.
Above dishes served with homemade sauerkraut, roasted tea, lotus blossom green tea.