Archives for June 2013
Des Moines, IA, June 18, 2013 – When not working at one of Orchestrate’s four popular restaurants – Django, Centro, Zombie Burger and Gateway Market – Corporate Chef for Orchestrate Hospitality Scott Stroud can be found inventing new creations in Orchestrate’s test kitchen. Recently, Chef Stroud has been testing the limits of soy products in popular dishes….
Des Moines, IA, June 18, 2013 – Three well-known local chefs made appearances at Des Moines’ 2013 Winefest Grand Tasting in Captial Square. Chefs George Formaro, Michael LaVelle and Enosh Kelley each gave a 30 minute cooking demonstration featuring easy and delicious recipes using soy foods.
First to demonstrate was Chef Formaro, chef and owner of Formaro. He prepared his delectable Iowa Burrito Bowl consisting of smoked paprika black soybeans on top of brown rice, topped with lettuce, cheddar cheese, corn salsa, pico, chipotle lime sour cream and guacamole….
Currently 13.7 million people in the United States are cancer survivors. The number is expected to rise to 18 million by the year 2022. Of these, 2.5 million are men who have had prostate cancer.
A growing body of research is looking at dietary factors that lower risk for developing this type of cancer. Less is known, however, about how diet affects outcome in men who have already had the disease….
- 1 (14 ounce) package water-packed firm tofu, drained and crumbled
- 1 (14 ounce) package water-packed extra firm tofu, drained and diced
- 2 tablespoons chopped dill pickle chips
- 1 tablespoon turmeric
- 3 tablespoons minced green onion
- 3 tablespoons minced parsley
- 1 tablespoon whole grain mustard
- In a large bowl, add diced and crumbled tofu; mix together. Add remaining ingredients; mix together well. Add tofu mayonnaise, gently mix.
- Yield: enough filling for 12 sandwiches. Use favorite bread or croissants for making sandwiches.
- 2 (12.3 ounce) packages extra firm silken tofu, divided
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- In a food processor, combine 1 package of silken tofu (with the water) lemon juice, mustard, garlic powder, sugar, salt and vegetable oil. Blend until smooth. Set aside.
- 1 - 16 ounce bag frozen shelled edamame
- ½ cup dried cranberries
- ¼ cup fresh basil leaves, cut into thin strips
- 2 tablespoons olive oil
- 1/8 teaspoon freshly ground black pepper
- ½ cup crumbled feta cheese
- Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
- Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.
- 1 pound lean ground beef
- 1 tablespoon vegetable oil
- 1 ½ cups dry textured soy protein
- 2 cups boiling water
- ½ cup chopped onion
- 1 envelope (1 ¾ ounces) chili seasoning mix
- ½ cup water
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black soybeans, drained and rinsed
- 1 tablespoon brown sugar
- In a large skillet, add ground beef and brown.
- Add onions and oil. Stir to cook.
- Stir in chili seasoning mix.
- In a medium bowl, add the TSP and add to cups of boiling water, let stand until water is absorbed.
- Add to ground beef, stir to mix in.
- Then add remaining ingredients.
- Bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes.
- Serve with cornbread or crackers.