Ramp and Cheddar Buttermilk Biscuits

Ramps are one of the first signs of spring in the culinary world, so for my first spring post, I decided I would have to include a recipe using them.  

So what are ramps?
Ramps are wild leeks, foraged from shaded, woody areas. They’re one of the first signs of spring, and one of the first edible green things to hit markets. I would describe their flavor as a combination of garlic and onion, and slightly pungent. 

Ramps are pricey.  This is mostly because they are foraged so there is a lot more work put into getting them to the market.

This recipe created a fluffy and flakey biscuit.  Top it with some maldon sea salt for that extra little bit of saltiness.  

Ramp and Cheddar Buttermilk Biscuits- makes about 8 biscuits

• 2 cups all purpose flour, plus more as needed
• 1 tablespoon baking powder
• 1  3/4 teaspoons sea salt
• 14 tablespoons cold unsalted butter, diced
• 1/2 cup cold buttermilk
• 1 cold egg
• 1/3 cup chopped ramps **see note on cleaning ramps below
• 1 1/4 cups shredded sharp cheddar cheese
• 1 egg beaten with 1 teaspoon water
• Maldon sea salt, optional

**Ramps have many crevices for mud to hide in (check where the leaves meet the stem).  Rinse them thoroughly before using, and gently pat dry.

1. Preheat oven to 425 degrees F.
2. Prepare a sheet tray with parchment paper.
3. Put 2 cups of flour, baking powder and salt in a food processor.  Pulse a few times to incorporate.
4. Add the butter a little at a time, pulsing between additions until the butter is the size of peas.
5. Combine the buttermilk and egg in a small measuring cup and beat lightly.  Add the ramps.  
6. Slowly add the buttermilk mixture and pulse just until combined.  You do not want to over mix!
7. Now add the cheese a handful at a time, pulsing once or twice between each addition, again being careful not to over mix.
8. Dump the dough onto a floured surface and knead lightly about 5 times.  Roll the dough out until it is about 2 inches thick and using a circular shaped cutter, cut out biscuits.
9. Brush the tops with the beaten egg and water mixture, then sprinkle lightly with some Maldon sea salt.
10. Bake for 20-25 minutes, until the tops are golden brown.

Arroz con Gandules (Rice with Pigeon Peas) -vegan-

Arroz con Gandules is traditionally made with small pieces of pork of beef to enhance the flavor. In my version, there is no lack of flavor.  So save your money and make this version next time!
What you will need is  my favorite spice… smoked paprika!  If you follow my blog or have taken any of my cooking classes, you know how obsessed I am with it.  Smoked paprika gives a smoky umami flavor that adds depth of flavor to meatless dishes.

This is a two part recipe.  You must make SOFRITO (the base for most Caribbean Latino dishes which is added to rice, beans, soups, stews etc.) I have included my recipe for sofrito below this recipe.  It will make a large batch and will last you a long time so it's worth it!

Arroz con Gandules (Rice with Pigeon Peas) -vegan-

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1/2 bell pepper, diced (green is the most common but I only had yellow!)
• 2 cloves of garlic, minced 
• 1 can pigeon peas, drained and rinsed
• 1/3 cup salad olives, drained
• 1 1/2 teaspoons smoked paprika
• 2 1/4 teaspoons sea salt
• pepper, to taste
• 4 cubes of sofrito (see recipe below)
• 1/4 cup tomato paste
• 3 1/2 cups water

1. Add 1 tablespoon of olive oil to a large pot on medium-high heat.  Add onions and peppers, and sauté for about 2 minutes.  Add the garlic and sauté for another minute.
2. Add the pigeon peas, salad olives, smoked paprika, salt, pepper, sofrito and tomato paste. Stir to incorporate, add water and stir again.  DO NOT ADD THE RICE YET
3. Bring to a boil, then add the rice.  Reduce the flame to a simmer and cook for 20 minutes.  Do not open the lid to check on the rice, this will cause your rice to be cooked but soggy, and nobody likes mushy soggy rice!

Buttercup’s Sofrito (that's me!)
~ inspired by Aida Placeres (my grandma in law)

• 1 large red bell pepper, seeded and cut in quarters
• 1 large onion, cut in quarters
• 12 aji dulce, seeded and cut in half
• 1 head of garlic (about 12 cloves garlic)
• ¼ cup salad olives
• 20 recao leaves, washed and dried
• 1 bunch cilantro leaves, washed, dried
• 1 teaspoon fresh ground black pepper
• 1 tablespoon dried oregano

1. Combine all ingredients in a food processor or magic bullet.  Process until smooth.
2. Freeze sofrito in ice cube trays, transfer into Ziploc bags or plastic containers and store in the freezer for easy use!

Smokey Tamari Roasted Chickpeas

These are probably my favorite things to make.  They are SO easy and delicious.  I created the recipe for my toddler cooking class and all my toddlers along with their mommies fell in love with them.  My favorite way to eat these chickpeas is in a rice bowl, with brown rice (or quinoa) and whatever greens I have available.  But they are so good to eat as a snack, or to throw on top of salad.  They are so versatile! 

Tamari Roasted Chickpeas

• 2 tablespoons tamari (soy sauce)
• 3/4 teaspoon sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon sesame oil*
• 1 teaspoon rice vinegar**
• 2 teaspoons lemon juice
• 2 teaspoons maple syrup
• 2 cans chickpeas

* You can use any oil you like

** If you don't have rice vinegar, you can replace it with extra lemon juice

1. Preheat the oven to 375 degrees.  Line a sheet tray with parchment paper.
2. Whisk together the tamari, sea salt, smoked paprika, sesame oil, vinegar, lemon juice and maple syrup.
3. Toss the chickpeas in the tamari mixture until coated.
4. Pour the chickpea mixture with extra liquid onto the parchment lined sheet tray and bake for 10-15 minutes until most of the liquid is absorbed. The chickpeas should be tender. Do not over bake or the chickpeas with be dry.

Chunky Chipotle Kidney Bean Chili

This recipe is inspired by one of my tween chefs Ty.  Last week we had an improv class where I set out ingredients and my tween chefs worked in groups to come up with an entree that contained a protein, starch and greens.  Ty made a delicious black bean chili with a secret ingredient…cinnamon!  It is amazing how the cinnamon elevated the flavor of the chili.  Here is my inspired recipe, cooked with what I had in my kitchen.  I hope you enjoy it!

Chunky Chipotle Kidney Bean Chili

Ingredients:

• 1 tablespoon olive oil
• 1 onion, medium dice
• 2 carrots, medium dice
• 2 cloves garlic, minced
• 3 cups cooked kidney beans ( or 2 cans)
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons chili powder
• scant 1/4 teaspoon ground cinnamon
• 1 can diced tomatoes
• 1/2 cup vegetable broth
• 1/4 teaspoon adobo sauce (the sauce from chiptole chills)

1. Heat olive oil on medium heat in a medium sized pot.  Add the onions and carrots and sauté until the onions are translucent.
2. Add the garlic and sauté for another minute or so.
3. Add the kidney beans, sea salt, chili powder, cinnamon, tomatoes, vegetable broth and adobo sauce.
4. Stir to incorporate and cook on a low flame for 15-20 minutes until the sauce has thickened.
5. Thats it! SOOOOO easy :)

Broccoli and Edamame Bites

This recipe is inspired by one that I got from Freshmade NYC where I teach children's cooking classes.  I tweaked it a bit and today, I made this recipe with toddlers.  They were a hit! I went home after my class and made them for myself.  They are great to make in large batches so you can eat some fresh, and freeze the rest to use for quick meals.  


Broccoli and Edamame Croquettes

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 onion, diced
• 2 cloves of garlic, chopped
• 2 heads of broccoli, broken into florets (about 3 cups)
• 3/4 cup shelled edamame, defrosted
• 1 1/2 teaspoons salt
• pepper to taste
• 3/4 cup panko breadcrumbs
• 1/4 cup golden flaxseed meal
• 3/4 cup shredded mozzarella cheese
• 2 eggs, beaten

1. Preheat the oven to 400°.  Line a baking sheet with parchment paper. 
2. Heat the olive oil in a large pan over medium heat.   Add in the garlic and onions and sauté until onions are translucent.
3. Add in broccoli and sauté until they turn bright green and are tender.  Add the edamame and cook for another 30 seconds.  Set aside to cool.
   
   
   
   
4. Once cooled, put in a food processor and pulse until the mixture resembles coarse meal (you do not want to process it until it is a paste because it is nice to have some  texture.)
   
5. Add the, panko, flaxseed meal, cheese, and eggs.
   
6. Add salt and pepper to taste.
7. Pulse a few more times to combine.  
   
8. Then using an ice-cream scoop, form croquettes and place on the prepared baking sheet.
   
   
   
   
   
9. Bake in the preheated oven for 15 minutes until golden brown on top. 

Enjoy!! 

Deniz Akiska Vergara

The Chef in the City

D

Baked Falafel (vegan & gluten free)

I am honestly not a huge fan of falafel….but I love this recipe.  Typically, falafel recipes require frying, which I rarely do in my kitchen.  Falafel is also hard and dry which doesn't make for a good pita sandwich in my opinion.  This recipe is great because it is so versatile.  You can make pita sandwiches with various toppings, or you can top a salad with a few falafel.  I like to make a big batch and then freeze a portion in case I don't have time to cook and need a quick meal.

IMPORTANT!
Falafel must be made with soaked, uncooked chickpeas.  This means that you cannot use canned chickpeas.  You will need to buy dry chickpeas and soak them overnight for this recipe.


Baked Falafel (vegan & gluten free)

Ingredients:

·      1¾ cups dried chickpeas, soaked overnight

·      1 garlic clove, chopped

·      1 onion, quartered

·      1 tablespoon cumin

·      ¼ teaspoon cayenne

·      1 cup parsley leaves

·      2 teaspoons salt, or to taste

·      ½ teaspoon black pepper

·      ½ teaspoon baking soda

·      1 tablespoon fresh lemon juice

·      5 tablespoons olive oil, separated

1. Heat the oven to 375°F.  Line a baking sheet with parchment paper and coat lightly with oil.
2. Drain the chickpeas and transfer them to a food processor with the garlic, onion, cumin, cayenne, parsley, salt, pepper, baking soda, lemon juice and 3 tablespoons olive oil. Pulse until everything is minced but not pureed.
   
   
   
   
   
   
   
3. You may have to stop and scrape down the sides a few times.
4. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
5. Using a cookie scoop, form the mixture into patties and place on a the parchment lined baking sheet.  
   
6. Brush the tops with the remaining 2 tablespoons oil. Bake until golden all over, about 15 minutes.
   

Meatless Monday: Protein Packed Veggie Fried Rice

I usually make a big pot of rice in the beginning of the week because I can do lots of things with it throughout the week.  One of the really easy meals I make it fried rice.  By adding eggs, edamame and peas, it provides a balanced meal packed with protein.  I recommend using pasture raised or organic cage free eggs if possible.  I  also use organic soybeans so I am sure they are free from genetic modification.  Please use whatever you are comfortable with!  If you have a meat or seafood eater at your table, you can easily toss in what they like to a portion of the rice when it is done.




Protein Packed Veggie Fried Rice

Ingredients:

• 3 teaspoons safflower oil, divided
• 1 teaspoon toasted sesame oil, divided
• 1/2 onion, small dice
• 1 clove garlic, minced
• 1/3 cup frozen shelled edamame, defrosted
• 1/3 cup frozen peas, defrosted
• 2 eggs, beaten with 1/4 teaspoon salt
• 1 tablespoon tamari (or soy sauce)
• 1 teaspoon hoisin sauce
• 1 teaspoon chickpea miso
• 2 cups cooked brown rice

1. In a deep skillet, add 1 1/2  teaspoons safflower oil and 1 teaspoon sesame oil over medium heat.
2. Saute onions until translucent, then add garlic and sauté for about another minute (you do not want the garlic to get any color.
3. Add the edamame and peas, and cook until all the liquid has evaporated (even though the edamame and peas have been defrosted, they still contain come liquid and you want to make sure there is no liquid in the pan for the next step.)
   
4. Push the mixture to the edges, and leave a hole in the middle.  
   
5. Add 1 1/2 teaspoons safflower oil to the middle and add the egg and salt mixture.  Mix the egg around in the empty space until it is almost cooked, then mix the egg with the rest of the ingredients in the skillet.
   
   
   
6. Whisk together the tamari, hoisin sauce and chickpea miso in a small bowl.
7. Add the brown rice and the tamari mixture and mix until all ingredients are incorporated.
   
8. Add more tamari to taste.
   
   

Meatless Monday - 5 Ingredient Split Pea Soup

There's nothing easier than making a big pot of soup during the winter.  All you need is a few ingredients and you can set yourself up for the week.  Here is my super easy recipe for split pea soup, that is really flavorful, and satisfying.

Note:  You must soak the split peas overnight and cook them ahead of time.  If you don't cook them ahead of time, the carrots will get mushy before the split peas are cooked.   I like to soak my beans and cook them in batches and store them in the freezer for easy access to a quick healthy meal.

5 Ingredient Split Pea Soup

* 5 main ingredients are highlighted in red.  Staple pantry items like olive oil, salt, pepper don't count towards the 5 ingredients because you should always have them in your pantry :)

Ingredients:

• 2 cups of dried split peas, soaked overnight and cooked until tender.
• 2 carrots, medium dice
• 2 stalks of celery, medium dice
• 1 onion, medium dice
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 4 cups water
• 2 teaspoons chickpea miso** (you can omit and add more salt to taste if you don't have it)

**Chickpea miso is a high protein seasoning that is made from a combination of chickpeas, cultured grain, and sea salt by a special fermentation process. It gives a salty, umami taste, and when combined with smoked paprika, gives the hint of smokey ham that is traditionally the flavor profile of split pea soup without the meat!

1. In a large pot, heat the olive oil on medium heat.  Add the diced carrots, celery and onion. 
   
2. Sauté until the onions become translucent (about 4 minutes).  
3. Add the smoked paprika, salt and pepper and sauté for another minute or so. Then add the split peas and water.
4. Mix and bring to a boil.  Reduce to a simmer and add the chickpea miso.
5. Cook for about 10 minutes, or until carrots are tender but not mushy.
6. Remove half of the soup and puree using an immersion blender, blender, or food processor.
   
7. Pour the puree back into the soup pot and mix to incorporate.
   
8. Serve hot and garnish with some fresh ground pepper and smoked paprika.