Corn Tortillas Layered with Garlicky Wilted Cabbage & Chard, Black Beans & Eggs

Dear Readers,
My friends Sherrie & Mindy gave me these adorable little eggs from their backyard flock of hens. I wanted to create a recipe to feature these delicious cute tiny eggs. What I came up with is this recipe that features soft corn tortillas layered with garlicky wilted cabbage & swiss chard, black beans, fried eggs, and I used some roasted green tomato chipotle sauce I preserved in the Autumn. You could use any salsa, enchilada sauce, or hot sauce for this dish. The flavors stand on their own. Whatever sauce you choose, don't use a lot. A little goes a long way to mingle with the other flavors of this recipe. And, this is a VERY improvisational recipe so there aren't exacts. Play with it. Play with your food. Just play as much as possible. Create beautiful food and follow your bliss. Life is short. Enjoy!

In Health & Joy,
Miss Jolie Ann

Corn Tortillas Layered with Garlicky Wilted Greens, Black Beans & Fried Eggs
Serves 2

2 cups shredded purple cabbage
2 cups thinly sliced swiss chard
1 tsp extra virgin olive oil
sea salt
1 clove garlic, minced
Butter (less than one tablespoon)--or more olive oil to keep it vegan
4 corn tortillas
14oz can black beans
2 eggs
1/2c cup salsa, enchilada sauce, or hot sauce--your choice
1/2 cup chopped fresh cilantro

1. Warm the olive oil in a skillet over medium heat. Add the cabbage and a pinch of sea salt. Saute for 3-5 minutes. You want the cabbage to be slightly wilted, but still firm and retaining it's color. Add the swiss chard and garlic. Saute for 1 minute, no longer. Remove from pan and set aside.
2. Add a very thin slice of butter to the pan. Add one tortilla and cook on each side approximately 1 minute. Set aside. Continue to cook all 4 tortillas individually. If the pan gets dry, add it more butter. (If you don't do dairy you can easily substitute olive oil)
3. While the tortillas are cooking, drain and rinse the black beans. Set aside.
4. Once the tortillas are cooked, use the same pan for the eggs. Add a tiny bit of butter if the pan is dry. Fry the eggs over medium heat until the yokes are firm but not hard.
5. Put 2 tortillas on each plate and begin layering. First tortillas, then sauce, then cabbage & chard, then black beans, then 1 egg, and garnish with cilantro.

Tofu Skillet with Corn Tortillas & Salsa

Tofu Skillet with Corn Tortillas & Salsa
Original Recipe by Miss Jolie Ann

Hello Readers,

This recipe is oh so delicious, quick & easy and inexpensive. It's also totally vegan without the optional toppings. So it's an all around winner! When I used to live in the Mission District I became so totally addicted to really good fresh corn tortillas. I could live off of corn tortillas sauteed in butter. Oh my God. But, I digress. For this recipe I love using the Trader Joe's brand "high protein" tofu. It has a great texture and taste. It goes above & beyond most extra firm type tofu in holding up it's shape in recipes. Enjoy!

In Health,
Miss Jolie Ann

Tofu Skillet with Corn Tortillas & Salsa

Yields about 4 servings

2 tbsp extra virgin olive oil

12 oz package corn tortillas

1 tsp dried cumin

1 tsp dried oregano

1/2 tsp dried ground chipotle chili pepper

1 package trader joe's brand high protein tofu or other extra firm tofu

16 oz container salsa of your choice

sea salt and black pepper

handful of fresh cilantro, chopped

1. Cut the corn tortillas in half down the middle. Then slice into ribbons about 1" wide. Set aside.

2. Rinse and drain the tofu. Chop the tofu into small cubes about 1/2". Set aside.

3. In a skillet warm the olive oil over medium heat. Add the tortilla ribbons and stir to coat with oil.

4. Add the cumin, oregano and chipotle to the tortillas. Stir to combine the spices.

5. Saute the tortillas over medium heat for about 10-15 minutes until the are soft and crispy around the edges.

6. Add the tofu and the salsa to the tortillas. Cook for about another 5 minutes until everything is warmed together.

7. Remove from heat and add salt & black pepper to your taste. Top with chopped cilantro. Serve warm.

8. Optional toppings could be some grated cheddar cheese or a dollop of sour cream.

Coconut Curried Tofu with Green Jasmine Rice

Coconut Curried Tofu with Green Jasmine Rice
Bon Appétit January 2003

Hey There!

I was looking for a good recipe to use up the abundance of cilantro in my kitchen-garden. I swear the stuff grows like a weed 4 seasons out of the year for me. I omitted the cherry tomatoes because they are out of season right now and used organic brown basmati rice. I found this recipe tasty, but a little on the sour side. I think I was expecting the sweeter coconut milk curries I've experienced at Thai restaurants. Despite it's lack of "sweetness" I'd definitely cook this recipe again. And, if you are like me, always on the hunt for a new way to cook tofu-it's worth the effort to try this recipe. Oh yeah, and much thanks to Kate L. for turning me on to Epicurious.com a few years ago. Enjoy!

In Health,

Miss Jolie Ann

Coconut Curried Tofu with Green Jasmine Rice

http://www.epicurious.com/recipes/food/views/COCONUT-CURRIED-TOFU-WITH-GREEN-JASMINE-RICE-107640

1/4 cup unsweetened shredded coconut*

1 3/4 cups water

1 teaspoon salt1 cup jasmine or basmati rice

1 cup (packed) coarsely chopped fresh cilantro

3/4 cup unsweetened light coconut milk**

4 teaspoons minced fresh ginger

1 tablespoon fresh lime juice

2 large garlic cloves, minced

2 tablespoons vegetable oil

16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes

1/2 cup thinly sliced green onions

2 teaspoons curry powder1 teaspoon ground cumin

1/8 teaspoon dried crushed red pepper

1 cup whole small cherry tomatoes

2 tablespoons chopped peanuts

Preparation: Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.

Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.

Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside.

Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.

Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.

*Available at specialty foods stores and natural foods stores.

**Available at Asian markets and in the Asian foods section of many supermarkets.

Nutritional Information
Per serving: calories, 433; total fat, 20 g; saturated fat, 5 g; cholesterol, 0

Coconut Rice with Edamame & Leeks

Coconut Rice with Edamame and Leeks

Recipe from A Year in a Vegetarian Kitchen by Jack Bishop



Friends,



This week I cooked all of my meals from A Year in a Vegetarian Kitchen by Jack Bishop. This is a nice vegetarian cookbook that is built around seasonal produce, which the writer gains from his CSA share at his local farm. The book is organized into each season, which makes it easy to cook from. He's located at Sag Harbor New York, so the East Coast seasonal produce is slightly different from the Pacific Northwest. Still I find this a very useful and creative cookbook packed with healthy and delicious whole foods. For this recipe I use the frozen shelled edamame from Trader Joe's. I also substitute long grain brown basmati rice because I never cook with white rice. This is a very simply prepared dish with simple ingredients that come together beautifully. Healthy comfort food for sure. Enjoy!



In Health & Love,

Miss Jolie Ann

Coconut Rice with Edamame and Leeks

10 ounces frozen shelled edamame (soybeans) about 2 cups

2 tablespoons canola oil

3 medium leeks, white and light green parts, halved lengthwise, washed well, and cut crosswise into think strips (about 2 cups)

Salt

1 tablespoon minced gingerroot

1 1/2 cups jasmine or long-grain rice

1 14-ounce can light unsweetened coconut milk

1 1/4 cup water

2 tablespoons fresh lime juice

3 tablespoons minced fresh cilantro leaves

1. Bring several cups of water to a boil in a large saucepan. Place the edamame in a steamer insert or basket and carefully lower it into the pot. Cover and steam until the edamame are tender but not mushy, 7 to 10 minutes. Remove the steamer insert or basket from the pot and set aside.

2. Heat the oil in a large saucepan over medium heat until shimmering. Add the leeks and 1/2 teaspoon salt, cover, and cook, stirring occasionally, until the leeks are very soft, about 10 minutes. (Lower the heat if the leeks start to brown.) Uncover the pan, add the ginger, and cook until fragrant, about 1 minute.

3. Add the rice and cook, stirring often, until the rice is coated with oil and glistening, about 1 minute. Add the coconut milk and water and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender, 15 to 20 minutes. Stir in the edamame and lime juice, cover, and continue to cook over low heat until heated through, about 2 minutes. Stir in the cilantro and adjust the seasonings, adding salt to taste. Serve.