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Barbecue Kale and Onion Pizza

January 31, 2012
I remain a kale fan even a few years after writing this post. The leafy green does beg for creativity and this barbecue kale and onion pizza is the perfect solution.  The kale is braised in beer before being baked over a whole wheat cornmeal crust with barbecue sauce and two kinds of cheese. 

Barbecue Kale and Onion Pizza | Fake Food Free 
We eat so much kale that using the green in creative ways has become the ultimate challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets? I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.
 
The super bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials), if it means I get to make game food. So my latest challenge was to get kale on the super bowl snack table.
 
I think I may have succeeded.
 
What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea. 
 
Kale gives this pizza a hearty twist that really eliminates the need for heavy meats. It’s a great way to switch things up from bbq chicken pizza or standard pepperoni. 
 
Barbecue Kale and Onion Pizza | Fake Food Free
 
Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

Makes: 4 to 6 servings

Ingredients
1 Whole Wheat Cornmeal Crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tablespoon extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch of smoked sweet paprika
¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky Smokin’ Grill)
4 oz. sharp cheddar cheese, shredded
4 oz. whole milk mozzarella, thinly sliced
Crushed red pepper

Prep

Preheat the oven to 425 degrees F.

Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Carefully add the beer. Simmer the kale 3 to 5 minutes, until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan that has been greased with olive oil and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale evenly over the crust. Place the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper, if desired.

Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.


Whole Wheat Cornmeal Crust
Adapted from Spelt Pizza Dough by Food Embrace

Ingredients
1 cup warm water (about 110 degrees F)
1 tablespoon active dry yeast
1 tablespoon mascavo sugar (or brown sugar)
1 cup yellow cornmeal
2 cups white whole wheat flour
1 tablespoon extra virgin olive oil
Additional water: 3 to 5 tablespoons 
Extra olive oil
 
Prep

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom, about 5 minutes.

In the bowl of an electric mixer with a dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add the additional water, 1 tablespoon at a time until the dough comes together and is smooth, but not sticky.
 
Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Place the dough ball back into the bowl and coat it lightly with olive oil.. Allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.
 
 

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Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Pumpkin Black Sesame Seed Muffins

January 29, 2012
These tender pumpkin muffins have a nutty flavor and crunch from black sesame seeds. They make a great breakfast any time of year. 
Pumpkin Black Sesame Seed Muffins Recipe | Fake Food Free

I have a few pumpkins stored for the winter; and by stored I mean that they are still sitting in the corner by the front door where they once served as autumn decorations. But this spot is relatively cold and is as good a place as any to store a pumpkin. With the warm winter we’ve had, the garage hasn’t been an option this year. 

Pumpkin Muffins with Black Sesame Seeds

 

Last week I noticed that one wasn’t going to make it through the rest of the winter so it was time to roast it up. With lots of pumpkin in the freezer already I thought I’d better go ahead and use this batch.

I get tired of standard muffin flavors, even pumpkin, so I added some black sesame seeds that were leftover from the Whole Wheat Black Sesame Cookies. Not a bad combination, this pumpkin and black sesame. I can see it paring up again sometime in the future.

Recipe for Pumpkin Black Sesame Seed Muffins | Fake Food Free

 

These muffins use virgin coconut oil, whole wheat pastry flour and raw sugar. Other ingredients such as butter and unbleached AP flour, or even a non-dairy milk, can be substituted if that is how you roll.

Pumpkin Black Sesame Seed Muffins

Makes:  12 muffins

What you’ll need:

¾ cup milk, room temperature
¼ cup cold-pressed, virgin coconut oil, melted
½ cup raw sugar
1 large egg
1/2 cup pumpkin puree
1 teaspoon vanilla
2 teaspoon baking powder
½ teaspoon salt
2 cups whole wheat pastry flour
1 tablespoon black sesame seeds, plus more for sprinkling

How to make it:

Preheat oven to 375 degrees F and lightly grease a 12-muffin tin with some coconut oil.

In a bowl, mix together the milk and coconut oil. Next whisk in the sugar, and the egg until blended. Add in the pumpkin and vanilla. 

Add the baking powder and salt, and gently fold in the flour just until barely blended. Add the sesame seeds, continue to fold just until all ingredients are combined.

Distribute batter into the 12 muffin tins. Sprinkle the top of each muffin with more sesame seeds. Bake 15 to 18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Allow to cool for about 5 – 7 minutes, remove from muffin tin and serve or store in an airtight container.  

 Breakfast recipe for Pumpkin Black Sesame Seed Muffins | Fake Food Free
 
 
Thanks for reading! All images and content are the property of Lori Rice and Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Coconut Lime Granola

January 25, 2012

This is how it goes down. 
You open the webpage and think to yourself – what is this?  You scroll down the page, and you spot something. Your brain says – oooooohh, pretty!
Click, repin, and you’re a goner.
The next thing you know two hours have passed, and you have a visual list of things you want to make, how you want to decorate, and where you want to travel. 
Yes, this is Pinterest. 
When I was younger I used to carefully cut photos out of magazines and paste them on the pages of notebooks. These were my plans, my inspirations, and they most often had to do with fitness goals or dream houses.
It dawned on me today that Pinterest is my modern version of this; the adult me keeping dreams and inspiration alive. Note: This is my positive spin on the fact that I’m addicted. 
I’m not quite sure how to create a natural transition from Pinterest to granola; other than the fact that I probably have some granola recipes pinned on my boards. 
Here it goes anyway. 
Limes are one of the things I miss most about Brazil. I used to go to the market and get a bag of 10 or 12 of the best tasting limes for about 44 cents U.S. Needless to say, 44 cents per lime was tough to handle when we returned to the U.S. So when they are on sale, I stock up. 
I love the combination of lime and coconut, and have included it in breads, but never in granola. So I tried it. Aside from it being a fabulous way to use up some limes, it’s also the perfect excuse to bake with some coconut oil. The flavors came out so well, and it has added quite a positive spin to my yogurt this week. 
Coconut and Lime Granola
¼ cup molasses
¼ cup maple syrup
Juice and zest of 2 limes
¼ cup virgin, cold pressed coconut oil, melted
4 cups old fashioned rolled oats
1/3 cup unsalted sunflower seeds
½ cup raisins
½ cup raw almonds, chopped
1 cup shredded, unsweetened coconut
½ tsp sea salt
Preheat the oven to 325 degrees F.
In a small bowl, whisk together the molasses, maple syrup, lime juice, lime zest and coconut oil. Set aside.
In a large bowl, stir together the oats, sunflower seeds, raisins, almonds, coconut and salt. Pour the molasses mixture over the oats and stir to coat. 
Turn the granola out onto an ungreased baking sheet. Spread in a single layer. Bake for 40 minutes, stirring every 10 to 15 minutes. Cool and store in an air tight container. Makes about 6 cups. (I like to stir in a little plain coconut before serving to add some color and a different texture.)
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Whole Wheat Black Sesame Cookies

January 22, 2012
Black Sesame Cookies | Fake Food Free | A simple cut-out cookie made with white whole wheat flour, raw sugar and nutty black sesame seeds.  
I’m looking for some variety in my baked goods. I’m not sure why I’m so bored of chocolate chip cookies and standard flavors, like vanilla. Perhaps it’s all the time I spend exploring on the Internet. Yes, that could be it. 
 
I see apricot, rhubarb, mocha, green tea, red bean and…black sesame. I came across these cookies towards the end of last year and had every intention of making them for the holidays. That didn’t happen, so I revisited the goal this weekend.
 
I’m a big black sesame fan, and if you like anything with a slightly nutty flavor, you will be too. I adapted the recipe from one of my favorite food bloggers, Green Cilantro (unfortunately, the blog hasn’t been updated since 2013). Ideal with coffee, tea, or milk, these cookies are only slightly sweet; perfect for an afternoon snack or post-run treat, whatever the case may be.
 
Black Sesame Cookies | Fake Food Free | A simple cut-out cookie made with white whole wheat flour, raw sugar and nutty black sesame seeds.
Black Sesame Cut Out Cookies via @Lori_Rice

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Whole Wheat Black Sesame Cookies
Adapted from Black Sesame Cookies by Green Cilantro
Makes: About 30 small heart cookies
 
Ingredients 
 
2/3 cup unsalted butter, softened
½ cup raw sugar
1 large egg
2 tsp 2% milk 
½ tsp baking soda
½ tsp salt
2 cups white whole wheat flour
2 tbsp black sesame seeds
 
Prep
 
Preheat the oven to 350 degrees F. In a mixing bowl, cream the butter and sugar until well blended, about 1 minute. Mix in the egg and milk. 
 
In a small bowl, combine the baking soda, salt and flour. Gradually add the dry mix to the wet ingredients with mixer on low. Mix on medium until the dough comes together in a ball. 
 
By hand, stir or knead in the black sesame seeds. Place the dough between two pieces of wax or parchment paper and roll to about a ¼ inch thickness. Place the dough on a baking sheet and refrigerate for 1 to 2 hours. 
 
Cut into shapes and bake on an ungreased cookie sheet for 8 to 9 minutes; just until the edges are slightly browned. Let cool for 1 to 2 minutes and then transfer the cookies to a rack to cool completely. 
 
Black Sesame Cookies | Fake Food Free | A simple cut-out cookie made with white whole wheat flour, raw sugar and nutty black sesame seeds.
 
 Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

Quick Butternut Squash Curry Over Lentils

January 19, 2012

I don’t intend to mislead when I use the term quick in a recipe. It’s become an all encompassing term for a recipe that isn’t entirely authentic. It’s says – warning, while tasty and similar in flavor, what you are about to make is not the real deal.
My kind of quick still requires that you peel and cube the butternut squash, but it is well worth the effort. It will also be on the table in about 30 minutes, if you error on the side of speedy with your peeling and chopping. 
I’ve made this dish twice now, and the first version left a little to be desired; namely protein. So the second time around I added lentils. I thought I’d stir them in the curry and serve it over rice, but then I decided to chuck the rice all together and serve the curry over the lentils. 
This quick dish works well with any kind of winter squash. It’s the perfect reason to pull them out of storage in the garage or basement, and put them to use.
Quick Butternut Squash Curry Over Lentils
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and cubed
2 ½ tsp curry powder
1 can coconut milk
¼ cup water, optional
2 Kaffir lime leaves
1 tsp salt, or to taste
3 cups cooked lentils
In a deep skillet, or Dutch oven, heat the oil over medium-high. Add the onion and garlic. Cook about 3 minutes. Add the butternut squash and cook for an additional 1-2 minutes. Add the curry powder and stir to coat the vegetables.
Next, add the coconut milk. Add ¼ cup water if desired. (This makes just the right consistency for me, but you can add more or less.) Bring the milk just almost to a boil, and reduce the heat to a simmer. Stir in the Kaffir lime leaves. Simmer, partially covered, for about 10 minutes, or until the squash is tender. 
Add salt to taste and discard the lime leaves. Spoon over lentils and serve. Makes about 4 servings. 
If your still hungry for winter squash curry, check out Pumpkin and Shrimp Curry from A Nutritionist Eats.

Tofu Po’Boy with Barbecue Cole Slaw

January 14, 2012

This Tofu Po’Boy sandwich is a remake of a sandwich I loved ordering from one of my favorite places to eat in central Kentucky, Windy Corner Market.

 
Tofu Po’Boy with Barbecue Cole Slaw | Fake Food Free
 
My first experience with tofu was not pleasant. I convinced myself to try it when I was in college because it was what healthy people ate. And being a nutrition major, well, I considered myself a healthy person. After ordering it at a restaurant, it arrived in a stir-fry, mushy and tasteless. This led to my conclusion that while I was healthy, I wasn’t that healthy. 
 
It wasn’t until I traveled to Southeast Asia and tasted tofu for what it truly is – an Asian specialty – that I began to appreciate it. There, it was most often referred to as bean curd, deep fried with a crispy texture, set atop a steaming bowl of veggies and noodles, and it most likely came homemade from the restaurant, or a vendor at the local market. It was delicious. 
 
Bean curd is what I like, not the healthy-people-eat-tofu version I received in the States during that first experience.  
 
Because frying isn’t my specialty, I had yet to make it at home. Then a few months ago I came across a post from Taste Hong Kong with step by step instructions on how to fry tofu. 
 
With tofu fresh on the mind, I met friends at Windy Corner Market on the outskirts of Lexington for a holiday lunch a few weeks ago. I’ve already written about this wonderful, must-try establishment serving up local foods. On my most recent visit, I branched out to try the Tofu Boy for Topher. As the menu describes, “Crispy fried tofu in Black Jack Barbecue Sauce stacked with Earthy Crunchy Slaw, tomatoes, pickles and our special sauce.” 
 
Tofu Po’Boy from Windy Corner Market in central Kentucky | Fake Food Free
 
Despite the mediocre iPhone picture, I assure you it was delicious.
 
So, I had some tofu-focused signs telling me that it was time to bring it to my kitchen. As a result, I have my version of the Tofu Boy for Topher. It is different in style and ingredients, but similar in flavors. I also still have a way to go with perfecting fried tofu, but practice makes perfect in the kitchen. 
 
Despite these shortcomings, I am ready to make this again for lunch tomorrow. It’s not Asian-style bean curd, but it’s a lot closer than the first version I tried. And surprisingly, barbecue sauce and crunchy cabbage go wonderfully with tofu. 
 
Tofu Po’Boy with Barbecue Cole Slaw | Fake Food Free
 
 
Tofu Po’Boy with Barbecue Cole Slaw
Makes: 2 servings
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Ingredients
  1. 6 pieces of tofu about 1 ½ inches wide & ½ inch thick
  2. 1 teaspoon olive oil
  3. 1 cup green cabbage, thinly sliced
  4. 1 cup purple cabbage, thinly sliced
  5. 2 green onions, sliced
  6. 1 tablespoon mayonnaise
  7. 1 tablespoon barbecue sauce (I use a local favorite, KY Smokin’Grill)
  8. Salt and pepper to taste
  9. 12 inch baguette or bun
Instructions
  1. Prepare the tofu by using the instructions at Taste HongKong.
  2. In a bowl, combine the cabbages and green onion. In a separate bowl, whisk together the mayo and bbq sauce. Pour the sauce over the cabbage and toss to coat. Salt and pepper to taste.
  3. Cut the baguette in half and split down the center. Once the tofu is done, place three pieces on each half of baguette. Divide the slaw and top tofu. Enjoy right away.
Fake Food Free https://www.fakefoodfree.com/
 
 Tofu Po’Boy with Barbecue Cole Slaw | Fake Food Free
 
 
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  
 

Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing

January 10, 2012
I first made this wheat berry salad to brighten up a long winter, but with the flavors of fresh cranberries and maple syrup it makes a great side dish for the holiday season or any time of year!
 
Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing | Fake Food Free | A delicious cold grain salad for Thanksgiving, the holiday season or any time of year!
 
I consider citrus season a bright spot in a long winter. When everything is brown and wilted, citrus shows up with its bright oranges and yellows. 
 
It’s the one time of year when I gladly say – send my fruit on over from Florida and California. Because let’s be honest. No orange, lemon or grapefruit trees are going to be popping up anytime soon in Kentucky. 
 
Well, except for my dwarf Meyer Lemon trees in the back room. I have full confidence that I may get a lemon from them one day, but they have a long way to go. 
 
An added bonus to citrus season is that if you are lucky, you still have some holiday ingredients hanging around such as fresh cranberries. I was in the mood for a cold grain salad this week, and the combination of tart, fresh cranberries and the sweet juice of an orange seemed the perfect match. The kale and maple syrup were added for good measure.
 
Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing
Makes: 4 to 6 servings
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Ingredients
  1. 1 cup whole, fresh cranberries
  2. 3 cups cooked wheat berries
  3. 3 green onions, whites and greens sliced
  4. 1 large leaf of kale, stem removed and very thinly sliced
  5. Juice of half an orange
  6. 1 ½ tablespoons maple syrup
  7. 1 tablespoon olive oil
  8. 1 teaspoon apple cider vinegar
  9. ½ teaspoon fine ground sea salt
  10. ¼ teaspoon ground black pepper
Instructions
  1. Place the cranberries in a small food processor. Pulse until chopped into small pieces; about the size of the wheat berries. Transfer to a mixing bowl.
  2. Add the wheat berries, green onion and kale to the bowl. Toss the ingredients to combine.
  3. In a small bowl, whisk together the orange juice, maple syrup, olive oil, cider vinegar, salt and pepper. Pour dressing over the wheat berry salad. Toss to coat. Serve at room temperature or cold.
Fake Food Free https://www.fakefoodfree.com/
 
Wheat Berry Salad with Fresh Cranberries and Orange Maple Dressing | Fake Food Free | A delicious cold grain salad for Thanksgiving, the holiday season or any time of year!
 
Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.  

Ginger Soy Pak Choi

January 5, 2012
Ginger Soy Pak Choi Recipe | Fake Food Free
 

Everything is green around here. Not with envy, or with money; but with vegetables. After a week of vacation, followed by the holidays, and all the food that is associated with those things, I’ve never been happier to fill my plate with green, leafy vegetables.

Lettuces, arugula, spinach and kale have been all over the menu lately, and I expect it to continue well into February.

Pak Choi, Chinese Cabbage

 

I made this green dish before the holidays. Now that I’m back in the swing of things in the kitchen – and now that I’ve discovered our local Asian market carries Pak Choi – I will be making this one again.

I like to steam my Pak Choi just slightly – maybe a two to three minutes – before I toss it in the skillet. This isn’t necessarily required. However you choose to cook it, make eating more Pak Choi a New Year’s resolution.

Ginger Soy Pak Choi Recipe
Ginger Soy Pak Choi

 

1 bunch pak choi, 4-5 stalks
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 inch piece lemongrass, sliced
1 tsp raw sugar
¼ tsp dark sesame oil
2 tbsp soy sauce
Sesame seeds for garnish

Steam pak choi 2-3 minutes in a vegetable steamer.

Meanwhile, add the olive oil to a wok and heat to medium. Add the garlic, ginger and lemongrass to the pan. Stir in the sugar, sesame oil and soy sauce. Cook 1-2 minutes.

Increase the heat to medium-high, drain the pak choi and add to the wok. Turn to coat in the sauce. Continue to cook until pak choi reaches your desired tenderness. For me that’s about 1-2 minutes. Transfer to a plate and sprinkle with sesame seeds. Serves 2 – 3.

Ginger Soy Pak Choi Recipe | Fake Food Free

 

 

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

 

Tequila-Lime Shredded Beef

January 3, 2012

As we enter this New Year I’ve decided I am not taking one single glance back at my 2011 goals. While 2010 was a great year for accomplishing my goals and resolutions, I barely got things off the ground last year. I did learn the basics of knitting, but it stopped there.
Yes, I said New Years goals. Yes, I uttered the word resolution. I know it’s cool to be anti-resolution, but truth be told, I love this time of year. I love new beginnings.
It’s good to set goals for yourself whenever you choose:  at the beginning of every day, week, month or year. I just happen to enjoy the fresh start of a new calendar.
So out with the 2011 (no looking back), and in with 2012.
This year, I decided to take the advice of Chris Brogan andchoose My 3 Words. Words that will guide me through this year; words I will revisit often to keep me on track.
My 3 Words for 2012 are:
Progress.  Learn.  Honor.

I will work to Progress my blog to the next level, a level that really only matters to me. I hope this will be reflected in the quality of my posts and my photographs.
I will be open to all Learning experiences whether it is a cooking method, camera technique, culture or language.
I will Honor my health and my body be revisiting my commitment to real food, and by making the most of the incredible food resources available to me.
Do you have 3 Words for 2012?
Now before I jump too far into the New Year, I need to back track into 2011 for just one day; to New Year’s Eve. We spent this NYE at home which I could not have been happier about. I only wanted to relax, and honestly didn’t even feel much like cooking.
Surprisingly this recipe is perfect for just this type of occasion. This version comes from a recipe adapted by one of my favorite international food bloggers, Tangled Noodle.
I modified the ingredients to meet our preferences, including using beef as opposed to pork. Not exactly because I prefer beef, but we’ve had a roast in the freezer we’ve wanted to use for weeks.
Mix, rub, pour, wait.
Seriously, that is all you need to do. As a result you are left with some incredibly tender meat with a hint of citrus and a bit of a spicy kick.
From there, turn it into a taco, roll it up in an enchilada, toss it on top of a salad or add it to a soup. The flavor is outstanding and the options endless.
Tequila-Lime Shredded Beef
Adapted from Slow Cooker Tequila-Lime Pork Loin Roast from Tangled Noodle
3 lb tri tip beef roast
2 tsp ground cumin
1 tsp dried oregano
1 tsp sea salt
1 tbsp chili powder
4 cloves garlic, minced
Juice and zest of one lime
1/3 cup unsalted beef stock
1/3 cup gold tequila
1/2 tsp chipotle chili powder
1 bay leaf
In a small bowl combine the cumin, oregano, salt and chili powder. Rub mixture over the beef roast. Place the roast in your slow cooker. 
Add the garlic, lime juice and zest, beef stock, tequila, chipotle powder and bay leaf. Turn the meat over a few times in the mixture to coat. Set the slow cooker to high, put on the lid and cook 3-4 hours. 
Once beef has reached your desired doneness, remove from the slow cooker and place on a cutting board to rest. Discard the bay leaf. Shred the beef with a fork and knife. Return the meat to the slow cooker and coat with the remaining sauce. Keep on warm until ready to serve. Serves 10-12. 

Green Tea Bubble Tea

December 29, 2011

My fascination with bubble tea began towards the end of my time as an undergraduate at Purdue. Tucked in the corner, among the shops on Chauncey Hill, a new shop opened. For a while we wondered what this little place was which other students – mostly Asian – were flocking to.

At this point in time, although I was up to my forehead in food and nutrition from an academic perspective, I have to admit I knew nothing of food culture. My husband – then fiancée – convinced me to give it a try and my knowledge of beverages hasn’t been the same since.

I loved the texture and consistency; the almond, coconut and fruit flavors. I loved everything down to the big straws and the chewy bubbles. Simply put, it’s unique; I can’t think of anything like it in the U.S. In fact, most people I know would be turned off by chewing their beverages.

Bubble tea has been difficult to find since then. We were exposed to many more bubble drinks when we traveled around Southeast Asia a few years ago, but I’ve been interested in making my own to compensate for the lack of access here.
So when I was flipping through the cookbook Cooking WithoutBorders by Anita Lo with Charlotte Druckman, the Green Tea Bubble Tea caught my eye. Not only was this my chance to make it, but this version just happens to be a cocktail. And what better time for a cocktail than while ringing in the New Year?



Regardless of whether or not you like bubble tea – or even cocktails – this cookbook deserves some exploring. The fusion Lo creates in her recipes is remarkable. Take, for example, the Barbecued Squid with Edamame and Boiled Peanuts, Chilled Grapefruit and Ginger Soup with Sweet Avocado Mousse or Turkey with Spicy Black Beans in Tofu Dumplings.

The cookbook includes all types of meats from pork to rabbit, but it is the seafood dishes that stand out to me. You’ll find several varieties of ceviche, soft shell crab and halibut. The cocktail section is small, but unexpected and original, from the Celery-Dill Martini to this bubble tea.

In the book, Lo describes the drink as an Asian White Russian. I couldn’t agree more, and White and Black Russians just happen to be some of my favorite cocktails. I searched for green tea powder here with no success. Therefore, I brewed strong green tea and made that into the green tea syrup.

This is a strong, but sweet drink ending with the chewy bubbles. If nothing else, the black bubbles in the bottom of your cocktail will serve as a conversation starter.

Happy New Year!

Green Tea Bubble Tea
From Cooking Without Borders by Anita Lo, reprinted with permission from Abrams Books

For the green-tea simple syrup:
1 cup sugar
¼ cup green-tea powder
Pinch of salt
1 cup boiling water

For each drink:
2 tablespoons black bubble-tea
bubbles, cooked, strained, and
rinsed according to package
instructions
Splash of amaretto
2 ounces vodka
1½ ounces green-tea simple syrup, or
to taste
2 ounces milk
Make the green-tea simple syrup: Whisk the sugar with the green-tea
powder and salt until no clumps remain. Slowly add the boiling water,
whisking constantly until dissolved. Strain if necessary to remove clumps.
Let cool.

Make the drink: Combine the cooked “bubbles” with the amaretto in a
rocks glass and fill with ice. Put the vodka, green-tea simple syrup, and
milk in a cocktail shaker with ice. Shake and strain into the rocks glass.
Serve with a wide straw.




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Thanks so much for reading!

Thanks so much for reading!

Hello! I'm Lori Rice, food photographer, writer, wanderer, pug-lover, and craft beer fan. This blog is my creative outlet for connecting with wonderful people like you! Have an interest in food styling and photography? Be sure to check out loririce.com

My New Cookbook published in 2020!

My New Cookbook published in 2020!

My new cookbook, Beer Bread, is now available for purchase at major and some independent book retailers!

Want to create beautiful food and product photos that you can't wait to share?!
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