September 2022 CTAHR Cooking Show

Beet Poke Bowls
Source: Tonia Schemmel, Feasting at Home
Poke Ingredients:
3 Cbeets, cut into ½ inch cubes ( washed, rough ends trimmed, no need to peel) about 1 – 1 ¼ lbs or 2 large beets.
½ tsp sea salt
1 C water
2–3 scallions, chopped
¼ C cilantro, chopped
2 Tbls sesame seeds, toasted
Shredded Nori or dulse seaweed flakes (optional)
Poke Marinade Ingredients:
1 Tbls tamari or soy sauce ( or GF Braggs liquid aminos)
1 ½ Tbls sesame oil
1 Tbls rice vinegar
1 1/2 Tbls grated ginger
2 tsp lime
2–3 tsp maple syrup or sugar or honey (adjust to taste)
¼ tsp chili flakes (optional)
Directions:
Place beet cubes in pan with water & salt. Simmer on low 15-20 min until easily forked & tender. Remove beets from heat & drain any remaining water & place in a bowl.
While beets are simmering, whisk together dressing. Mix beets with Poke Marinade while still warm.
Set aside to cool a bit before adding scallions & cilantro.
Toss & refrigerate until ready to serve. Taste, season with salt & pepper & adjust sweetness. Top with sesame seeds & seaweed before serving.
Serve over rice, greens or soba noodles, spooning the flavorful marinade over top. Top with beet poke & add optional additions.

Teriyaki Tofu
Adapted from Namiko Chen, Just One Cookbook
Tofu Ingredients:
14 oz med-firm tofu (momen dofu)
⅓ C potato starch or cornstarch
2 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
Teriyaki Sauce Ingredients:
2 Tbsp sake
2 Tbsp mirin
2 Tbsp soy sauce (Use GF soy sauce for gluten free)
Topping Ingredients (optional):
1 green onion/scallion
pickled red ginger (beni shoga or kizami beni shoga) to garnish
1-2 packs katsuobushi (dried bonito flakes) (skip for vegan/vegetarian)
Instructions:
[30 Min Before Cooking ] Wrap tofu with paper towel & place between 2 baking sheets or plates. Put heavy object on top to press & drain water from tofu for 20-30 min. Discard water. Alternatively, wrap tofu with paper towel & microwave 2-3 min.
To make teriyaki sauce, combine 2 Tbsp sake, 2 Tbsp mirin, & 2 Tbsp soy sauce in measuring cup or small bowl.
Cut Tofu into small square pieces. Thickness should be about ½ inches.
Chop green onion. In a non-stick frying pan, heat 1-2 Tbsp oil on med to med-high heat.
When oil is hot, put potato or cornstarch in a tray or bowl. Coat tofu with starch.
Shake off excess starch & gently place tofu pieces in pan. Cook tofu until bottom side is crispy & golden brown. Flip & cook other side.
When both sides are nicely brown, pour in Teriyaki Sauce.
Flip tofu & shake pan to evenly coat sauce over tofu. Sprinkle katsuobushi (dried bonito flakes) before turning off heat.
Serve tofu on plate & garnish with green onions & pickled ginger. Serve immediately.

Olena Rice
Ingredients:
2 Tbsp Butter
½ chopped onion
1 minced garlic clove
1 C basmati rice
1 Tbsp turmeric
1 ½ C chicken broth
1 bay leaf
1 drop thyme
Salt & pepper
Directions:
Melt 1 Tbsp butter in saucepan, add onion & garlic, cook until softened
Add rice & turmeric; stir to coat.
Add remaining ingredients, bring to boil, cover & simmer 17 min.
Stir in remaining butter, remove bay leaf, serve.

Видео September 2022 CTAHR Cooking Show канала CTAHR