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"disqusTitle": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
"title": "DIY Soy-Free Tofu: Yes, You Can Make Tofu From Any Bean You’d Like",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.",
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"description": "Tofu doesn't have to be made with soybeans. Kate Williams will show you how to whip up a batch with any dried bean you've got in your pantry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you spend a lot of time eating Burmese food or reading alternative wellness food blogs, you have likely not heard of any type of tofu other than the traditional soy-based stuff. That’s not necessarily a problem; soy tofu can be quite delicious, \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">especially when you’re making it yourself\u003c/a>. But there are other tofus out there in the universe: Shan tofu, a Burmese preparation, made from chickpea flour; \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/01/31/hemp-tofu/\">hemp tofu\u003c/a>, which Vi Zahajszky made for this food blog back in 2012; peanut tofu, made in a similar manner to soy tofu; and a world of other tofu-like concoctions made from any bean you can think of.\u003c/p>\n\u003cp>Cooks have different reasons for making tofu from beans other than soy. Some are concerned about GMOs, others have soy allergies, while still others just like the flavor of a different type of bean. Personally, I’m in the “I want to explore new flavors” camp.\u003c/p>\n\u003cp>In this exploration, I’ve learned that you can’t just pull another dried bean out of your pantry and follow soy tofu directions. Soybeans are actually quite unique, and it is their particular protein and fat proportions that allow their milk to be curdled and separated just like cheese. According to some internet sources, peanuts behave similarly to soybeans and, with the help of a couple of extra ingredients, can be treated the same way. (Unfortunately for all of you reading this, I am allergic to peanuts, so I’ll leave you to experiment with them and report back in the comments.) Other beans need an almost entirely different approach.\u003c/p>\n\u003cp>The most common recipe for soy-free tofu is chickpea flour-based Shan tofu. Chickpea flour is simply finely ground dried chickpeas, and, thanks to its use in gluten-free baking, it is now fairly easy to find in grocery stores. However, I set out to make this recipe adaptable for any dried bean in your pantry and it is not very easy to find flours made from cannellini or pinto beans. (I’m also assuming that most of you do not own a grain mill with which you could grind your own dried beans into flour.) Instead, I decided to harness the power of starch, along with my bean milks of choice, to make my soy-free tofu.\u003c/p>\n\u003cp>And yes, before the definition police come calling, I do know that, traditionally, “tofu” is only made from bean curd. However, there already exists a range of tofu-like products made with other ingredients that are referred to as tofus, so I will do the same. You can make up your own new name if you’d prefer.\u003c/p>\n\u003cfigure id=\"attachment_118121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-white-beans_.jpg\" alt=\"First, soak your bean of choice in cool water overnight.\" width=\"1920\" height=\"1330\" class=\"size-full wp-image-118121\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-800x554.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-768x532.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1020x707.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-1180x817.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-960x665.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-375x260.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-white-beans_-520x360.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">First, soak your bean of choice in cool water overnight. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get started, soak your bean of choice in cool water overnight. I prefer using yellow- or white-colored beans, such as chickpeas or cannellini beans, because they make for a prettier end product. If you prefer black or pinto beans and don’t mind their dark colors, I say go for it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next day, drain and rinse the soaked beans and blend them up with 2 cups of water. Get this mixture as smooth as possible — you’re trying to get all of the protein and starch out of those dried beans. If you’ve been paying attention, this process is almost the same, so far, as \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/03/diy-tofu-making-homemade-tofu-is-easier-than-you-think/\">soy tofu\u003c/a>. However, the volume of milk is smaller; this is because we will not be curdling and separating out the milk, giving us a higher yield per given volume of beans.\u003c/p>\n\u003cfigure id=\"attachment_118122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg\" alt=\"Squeeze out as much milk and starch from the ground bean pulp as possible.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-118122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1020x711.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-960x670.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-bean-milk_-520x363.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squeeze out as much milk and starch from the ground bean pulp as possible. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now strain the milk through a towel-lined strainer into a large bowl. Twist and squeeze the towel to get as much of the milk (and starch) out from the bean pulp as possible. Discard or compost the bean pulp; it is still raw and likely not very tasty!\u003c/p>\n\u003cp>Next, pour the milk into a pot along with a teaspoon of salt. Bring the mixture to a simmer and cook the milk for 15 minutes. This cooking process will take away any raw bean flavor and will make the final tofu digestible and delicious. Depending on your bean of choice, you will notice that the milk will have started to thicken by this point. Chickpeas, for example, have quite a bit of starch in them, and their milk will turn to a thick custard on its own. In fact, some recipes say that you can cook chickpea milk to a tofu-like thickness all on its own; unfortunately, I did not have any success with this method.\u003c/p>\n\u003cp>To get the milk from custard to sliceable tofu, you will need to add more starch. I like to use cornstarch since it is cheap and always on hand in my house. If you prefer not to use cornstarch, other recipes call for tapioca, potato starch or (you may have guessed it) additional chickpea flour. Experiment as you’d like!\u003c/p>\n\u003cfigure id=\"attachment_118119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg\" alt=\"Stir the thickened bean milk until it starts to pull away from the sides of the pot.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chickpea-tofu-pulling-from-sides-of-pan-3-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir the thickened bean milk until it starts to pull away from the sides of the pot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to keep lumps from forming in the cornstarch, you’ll want to make a slurry/paste concoction. Pour out around a cup of the bean milk into a bowl and sift in the starch. Whisk it well, and then add the slurry back into the main pot of milk. Keep stirring until the mixture becomes super thick and pulls away from the sides of the pot. If the milk doesn’t thicken up within a minute, sift more cornstarch into the milk, a tablespoon at a time, until it does. You’ll know it when you see it.\u003c/p>\n\u003cp>Finally, transfer the thickened tofu mixture to a loaf pan and let it cool. The tofu will continue to thicken and set as it reaches room temperature. Once it is cooled, you can flip it out onto a cutting board and cut it into bite-sized pieces. Depending on the bean you’ve used, the tofu will have a slightly different texture. Cannellini tofu is more jelly-like than chickpea tofu, for example, and they’ll all be less firm than traditional soy tofu. If you’d like to cook them, I’d highly recommend using a non-stick skillet and a gentle hand. Or, do as I’ve been doing, and pop a few cubes into your mouth straight from the fridge as a protein-packed afternoon snack.\u003c/p>\n\u003cfigure id=\"attachment_118118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg\" alt=\"Homemade cannellini and chickpea tofus.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/both-tofus-6-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade cannellini and chickpea tofus. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Recipe: Homemade Soy-Free Tofu\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Unlike traditional soy tofu, which is made by separating soy milk into curds and whey, “alterna-tofus” are set by cooking down their milk and an additional starch. All beans contain some starch, but this is not enough to fully set the tofu on its own. Because every type of bean has a slightly different starch content, I’ve written this recipe to use a flexible amount of cornstarch. You may need to experiment a bit to find your perfect proportions. In this recipe I prefer to use light-colored beans, such as chickpeas or cannellini beans, instead of brown or black beans, because the final result is simply prettier.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>½ cup dried beans, such as chickpeas or cannellini beans\u003c/li>\n\u003cli>2 cups water\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>⅓ cup cornstarch, plus more as needed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the dried beans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, drain the beans in a colander and rinse with cold water. Transfer the beans to a blender and cover with the water. Blend until very smooth, about 1 minute. You should no longer be able to see any little bits of bean and the mixture should be slightly foamy.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Pour the bean milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. Try to get out as much of the milk as possible. Compost the bean pulp. (Unlike with soybean tofu, this pulp is still basically raw, so it likely will not taste great.)\u003c/li>\n\u003cli>Pour the strained bean milk into a medium saucepan, add the salt, and place the pot over medium heat. Bring the milk to a low simmer, reduce the heat to medium-low, and cook, stirring occasionally, for 15 minutes.\u003c/li>\n\u003cli>Reduce the heat as low as it will go. Ladle out about a cup of the milk out into a large bowl. Sift the cornstarch over the milk in the bowl and whisk it in until smooth. Pour the cornstarch-milk mixture into the pot with the remaining milk and whisk until smooth. Continue to cook, whisking constantly, until the bean mixture turns extremely thick and pulls away from the sides of the pot, 30 seconds to 1 minute. If the mixture does not thicken up, sift in additional cornstarch, 1 tablespoon at a time, until it does.\u003c/li>\n\u003cli>Transfer the tofu mixture to a loaf pan measuring about 9 by 5 inches (smaller loaf pans will work as well; your tofu will be thicker) and smooth the top as best you can. Let the tofu cool completely.\u003c/li>\n\u003cli>Flip the cooled tofu out onto a cutting board (it should slide right out) and cut into squares. You can store the tofu for up to 1 week before eating.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Tofu: Making Homemade Tofu is Easier Than You Think",
"title": "DIY Tofu: Making Homemade Tofu is Easier Than You Think",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think tofu-making is better left to magic-conjuring professionals? Think again.\u003c/p>\n\u003cp>It’s actually not difficult to make tofu at home — all it requires is a bit of online ordering, some patience, and the willingness to tinker a bit to find your soybean zen. Plus, homemade tofu, even when made with organic, non-GMO beans, is loads cheaper than the storebought stuff and you can easily control the final texture — with no chalky soy sponges in sight.\u003c/p>\n\u003cp>I’ve learned to make tofu by combining techniques courtesy of America’s Test Kitchen and the tofu-master herself, \u003ca href=\"http://www.vietworldkitchen.com/blog/about_andrea_nguyen.html\" target=\"_blank\">Andrea Nguyen\u003c/a>. Both are great resources for even more experimentation.\u003c/p>\n\u003cp>First things first, you’ll want to purchase or make a tofu mold, and you’ll need to go shopping for nigari. What’s nigari, you ask? It’s the coagulant used to turn soy milk into curds and whey (like cheese!), and it is most often sold in the form of magnesium chloride. It’s easy to find both nigari and tofu molds online, and if you can find them as a kit (with butter muslin included), even better. You’ll save money on shipping and everything you need will show up in a neat little box.\u003c/p>\n\u003cfigure id=\"attachment_117897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/nigari-2.jpg\" alt=\"Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available.\" width=\"1920\" height=\"2412\" class=\"size-full wp-image-117897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-160x201.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-800x1005.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-768x965.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1020x1281.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-1180x1482.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-960x1206.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-240x302.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-375x471.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/nigari-2-520x653.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigari is the magic that turns soy milk into tofu. It comes in both liquid and powdered forms, but I’ve found that powdered is more widely available. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’d rather hack your way to a tofu mold, you can make one a la America’s Test Kitchen out of an empty quart-sized strawberry container: simply poke a few holes on the bottom and you’re good to go. Nguyen also recommends lining a colander with butter muslin and using that as a mold as well. (If you go the colander route, you will end up with round tofu, but there’s nothing really wrong with that.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Me, I went ahead and sprung for a wooden mold, since I plan to make tofu more than just this once.\u003c/p>\n\u003cp>Once you’ve got your equipment sorted, it’s time to look for dried soybeans. If you have any concerns about GMOs, be sure to seek out organic soybeans and/or those that have been certified as non-GMO. You can usually find these at Whole Foods. If you’re less concerned, you should be able to find regular dried soybeans at Chinese or other Asian grocery stores. \u003c/p>\n\u003cfigure id=\"attachment_117901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/soaked-soybeans-2.jpg\" alt=\"Soybeans will grow dramatically during an overnight soak.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/soaked-soybeans-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soybeans will grow dramatically during an overnight soak. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Either way, you’ll need to soak the soybeans overnight in cold water. After soaking, they’ll transform from round-ish pea-like beans to yellow, oblong beans that look much like cannellini. Why they change shape is a great question — anyone who knows should chime in in the comments!\u003c/p>\n\u003cp>The next day, it’s time to transform the soybeans into soy milk. First, blend the soaked beans (in batches) with plenty of water until the milky slurry is as smooth as possible. Transfer all of that goodness to a large, deep pot.\u003c/p>\n\u003cfigure id=\"attachment_117889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/blended-soy-milk.jpg\" alt=\"The soy bean slurry should be white and foamy.\" width=\"1920\" height=\"2420\" class=\"size-full wp-image-117889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-800x1008.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-768x968.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1020x1286.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-1180x1487.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-960x1210.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-375x473.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/blended-soy-milk-520x655.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The soy bean slurry should be white and foamy. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going to emphasize again that the pot should be large and deep. Dutch ovens will work, but wide stock pots are better. You’ll notice that the blended soy milk slurry is super foamy. Once you start heating the milk in the next step, the foam will stick around and can easily cause the whole thing to boil over. I stood right next to the pot, stirring constantly, and this still happened:\u003c/p>\n\u003cfigure id=\"attachment_117890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg\" alt=\"Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow.\" width=\"1920\" height=\"1233\" class=\"size-full wp-image-117890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-1180x758.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/boiled-over-soy-milk-520x334.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warning: Use a large pot and watch it carefully. A watched pot may not boil but it is less likely to overflow. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So be careful.\u003c/p>\n\u003cp>You will want to simmer the milk slurry for around 10 minutes. This step will help make the tofu more digestible and will get rid of that raw beany taste. That said, if you are interested in making raw tofu, I suspect that you could sprout the soybeans (\u003ca href=\"http://www.culturesforhealth.com/learn/sprouting/how-to-sprout-soy-beans/\" target=\"_blank\">see this tutorial on sprouting\u003c/a>) to help with the digestibility issue, blend them with water, and then drain as I do below. I have yet to try this, but I don’t see why it wouldn’t work. \u003c/p>\n\u003cp>After the slurry is cooked, remove the pot from the heat and set up a draining station. I placed a strainer over a large pot in the sink, and then I lined the strainer with a thin kitchen towel. You can also use butter muslin or a triple layer of cheesecloth here, but I prefer using a kitchen towel because it won’t let any of the soy pulp through.\u003c/p>\n\u003cfigure id=\"attachment_117894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/draining-soy-milk.jpg\" alt=\"I like to drain the soy milk through a thin kitchen towel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/draining-soy-milk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to drain the soy milk through a thin kitchen towel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/okara.jpg\" alt=\"After draining, you’ll end up with okara, or soybean pulp, and plenty of fresh soy milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/okara-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After draining, you’ll end up with \u003cem>okara\u003c/em>, or soybean pulp, and plenty of fresh soy milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Carefully ladle the hot milk slurry into the lined strainer. The milk should easily run through the towel into the pot, leaving soybean pulp behind. This pulp is called \u003cem>okara,\u003c/em> and it is also edible. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> in Oakland sells it to a few Bay Area restaurants, which transform it into all kinds of crazy stuff. You can eat it like ricotta (season it first, though) or mix it into quick bread recipes for an extra dose of protein and calcium. \u003c/p>\n\u003cp>Once all the milk has been ladled through, grab the edges of the towel and twist the whole thing together to form a sack. Squeeze it tightly to push any remaining milk out of the okara. A pair of tongs can be helpful here as the okara will still be quite hot.\u003c/p>\n\u003cfigure id=\"attachment_117902\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/squeezing-soy-milk.jpg\" alt=\"Twist and squeeze the towel to push out any remaining milk.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117902\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/squeezing-soy-milk-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Twist and squeeze the towel to push out any remaining milk. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Measure out 8 cups of the soy milk and return them to the large pot or Dutch oven (clean it first!). Save any remaining soy milk for drinking or cooking. It is delicious.\u003c/p>\n\u003cp>Heat the soy milk back up to a boil and then remove it from the heat. Let it sit for a couple of minutes, stirring a few times to prevent a skin from forming on the top. (Side note: The skin that forms is edible, too. You’ll see it sold as \u003cem>yuba\u003c/em> and it is a great gluten-free noodle substitute, among many other things.)\u003c/p>\n\u003cp>While the milk is heating, get the nigari ready. You’ll need to dissolve it into small amount of water to it can evenly incorporate into the soy milk. A few stirs does the trick.\u003c/p>\n\u003cp>Add the nigari-water mixture to the soy milk in three batches. The first addition you’ll do while stirring: Use a wooden spoon to stir a z-shaped pattern in the milk while pouring in about ⅓ of the nigari mixture. Keep stirring several times to make sure you’ve got even distribution. End the stirring session by circling the spoon to the center of the pot and then stopping it right there in the center. Hold the spoon steady until the milk stops moving, and then remove the spoon.\u003c/p>\n\u003cp>Now sprinkle another half of the nigari-water mixture over the surface of the soy milk, cover the pot, and let it sit for three minutes. During this time, the nigari will start to work its magic on the soy milk, separating it into fluffy curds and clear yellow whey.\u003c/p>\n\u003cp>After three minutes, remove the lid and sprinkle on the remaining nigari mixture. Try to get it into spots that still look more like milky liquid. Use your wooden spoon to gently mix the nigari into the surface of the milk. Cover the pot and again let it sit for three minutes.\u003c/p>\n\u003cfigure id=\"attachment_117895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg\" alt=\"When the soy milk has fully curdled, you should see full separation between curds and whey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fully-curdled-milk-2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the soy milk has fully curdled, you should see full separation between curds and whey. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the soy milk should have mostly curdled. If you still see some milky sections, give those a gentle stir and let the pot continue to rest, covered, for another few minutes. You should see a pot full of curds floating in clear whey.\u003c/p>\n\u003cp>If you’re still having trouble getting a full separation between curds and whey, try adding more nigari: Dissolve ¼ teaspoon nigari flakes into ¼ cup of water. Sprinkle it over the milky areas of the mixture and gently stir it into the surface of the milk. Let the mixture rest for a minute or two; it should now be fully curdled. But if you’ve just bought your first bag of nigari, you shouldn’t have this problem.\u003c/p>\n\u003cfigure id=\"attachment_117896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/lined-tofu-mold.jpg\" alt=\"A wooden tofu mold with butter muslin.\" width=\"1920\" height=\"1284\" class=\"size-full wp-image-117896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/lined-tofu-mold-520x348.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A wooden tofu mold with butter muslin. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re curdling the soy milk, it’s a good time to get your tofu mold set up. Place the mold on a rimmed baking sheet and line the bottom and sides with butter muslin, leaving the rest to hang over the top. Make sure the draining holes on the sides and bottom are clear. \u003c/p>\n\u003cp>Once the curds are ready, use a ladle to scoop out some of the whey and pour it into the mold, just to moisten it up a bit. Use a slotted spoon to very gently transfer the curds to the mold. The only trick here is to try to keep the curds in large pieces. (You’ll get tofu with a creamier texture this way.) Some breakage is inevitable, so don’t sweat it too much. \u003c/p>\n\u003cfigure id=\"attachment_117900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/removing-curds.jpg\" alt=\"Try to keep the curds in large pieces as you transfer them to the mold.\" width=\"1920\" height=\"1349\" class=\"size-full wp-image-117900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1020x717.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/removing-curds-520x365.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try to keep the curds in large pieces as you transfer them to the mold. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now cover the tofu curds with the remaining muslin and pop on the lid. You’ll now need to weigh down the lid — I used a couple of cans of food, which worked well, but you can use anything that fits evenly on top of the lid.\u003c/p>\n\u003cfigure id=\"attachment_117899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pressing-tofu-2.jpg\" alt=\"Stack a couple of cans on top of the tofu to weigh it down.\" width=\"1920\" height=\"2282\" class=\"size-full wp-image-117899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-160x190.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-800x951.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-768x913.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1020x1212.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-1180x1402.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-960x1141.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-240x285.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-375x446.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pressing-tofu-2-520x618.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stack a couple of cans on top of the tofu to weigh it down. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let the tofu rest under the weight until it has reached your desired firmness. I like creamy, light medium tofu, so I let it rest for about 15 minutes. For firm tofu, it’ll need to sit for more like 30 or 45 minutes. Medium tofu will have compressed to about half its original height and firm tofu will have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools, and that there’s no right or wrong answer here. Tofu that’s not quite the texture you’re looking for is just an excuse to experiment and make some more!\u003c/p>\n\u003cfigure id=\"attachment_117891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cooling-tofu.jpg\" alt=\"I like to let the tofu cool while it is still wrapped up to keep it moist.\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-117891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1020x658.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-960x619.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cooling-tofu-520x335.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I like to let the tofu cool while it is still wrapped up to keep it moist. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, once the tofu is pressed, you’ll want to unmold it and let it cool. I leave it wrapped up in the muslin to keep it moist while it cools, but you can also transfer it to a bowl of cool water. Once it’s cool, move the tofu to the fridge to continue to firm up. If you’re eating it tonight, there’s no real need to put it in water, but if you want to store it for a few more days (it’ll keep for up to a week), move the tofu to a container of water. Switch out the water every day or so to keep it fresh.\u003c/p>\n\u003cp>Eat your tofu cold and drizzled with soy sauce and sesame oil, coat it in cornstarch and fry it, stir it into mapo dofu, or do just about anything else to it. The world’s your tofu-oyster!\u003c/p>\n\u003cfigure id=\"attachment_117893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cut-tofu-12.jpg\" alt=\"Homemade tofu.\" width=\"1920\" height=\"1278\" class=\"size-full wp-image-117893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cut-tofu-12-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tofu. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Tofu\u003c/h2>\n\u003cp>\u003cem>Makes about 1 pound\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> If you’re worried about GMOs, look for organic or non-GMO certified soybeans. You can find nigari online, along with a tofu mold. (Look for a tofu-making kit for the best deal.) You will also need butter muslin and a thin kitchen towel or (lots) of cheesecloth. If you have access to freshly made soymilk at, say, a Chinese or Japanese grocery store, you can skip steps 1-6 and start the recipe by measuring out 8 cups of the milk into a large pot.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 ⅓ cups (8 ounces) dried soybeans\u003c/li>\n\u003cli>9 ½ cups water, plus more for soaking the beans\u003c/li>\n\u003cli>1 ½ teaspoons nigari flakes\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>The night before making the tofu, place the soybeans in a large bowl and cover them with at least 2 inches of cold water. Cover the bowl with plastic wrap and let it sit on the counter overnight.\u003c/li>\n\u003cli>The next day, the soybeans should have plumped up considerably and should now look oblong instead of round. Drain the beans in a colander and rinse with cold water.\u003c/li>\n\u003cli>Transfer 1 cup of the soybeans to a blender and cover with 3 cups of the water. Blend on high until the mixture is relatively smooth and has turned white and milky, 30 seconds to 1 minute. Pour the soy milk slurry into a Dutch oven or other large, deep pot. Repeat with the remaining soybeans in two batches, adding 3 cups of water with each batch. (You’ll have ½ cup of water left over.)\u003c/li>\n\u003cli>\nPlace the pot over medium heat and slowly bring the soy milk slurry to a simmer. Stir frequently and do not walk away from the pot; the milk slurry is incredibly foamy and will boil over easily. Once the milk slurry is simmering, reduce the head to medium low. Continue to simmer for 10 minutes and then remove the pot from the heat.\u003c/li>\n\u003cli>Place a strainer over a large bowl or pot. Line the strainer with a thin kitchen towel or a triple layer of cheesecloth. Ladle the soy milk slurry into the towel-lined strainer, letting the milk drain through.\u003c/li>\n\u003cli>Bring the edges of the towel together to form a sack and twist to squeeze out more of the milk. If the sack is too hot to handle, you can use tongs to hold and squeeze the sack. Try to get out as much of the milk as possible. Reserve the soybean pulp (aka okara) for another use, or compost it.\u003c/li>\n\u003cli>Rinse out the Dutch oven. Pour 8 cups of the strained soy milk back into the pot. Save any extra soy milk for drinking or cooking. It’ll keep for 3 to 5 days in the fridge.\u003c/li>\n\u003cli>Place the pot over medium-high heat, bring the soy milk to a boil, and then remove from the heat. Let the milk sit for 2 to 3 minutes, stirring frequently to prevent a skin from forming.\u003c/li>\n\u003cli>Meanwhile, dissolve the nigari in the remaining ½ cup water.\u003c/li>\n\u003cli>\nWhile stirring with a wooden spoon, pour about one third of the nigari-water mixture into the soy milk. Continue to stir in a z-shaped pattern six to eight more times. Stop the spoon in the center of the pot and hold it there until the milk stops moving. Remove the spoon.\u003c/li>\n\u003cli>Sprinkle another third of the nigari-water mixture over the soy milk. Cover the pot and let the mixture rest for 3 minutes.\u003c/li>\n\u003cli>Uncover the pot. The soy milk mixture should be curdling at this point. Sprinkle the remaining nigari-water mixture over the top and use the wooden spoon to gently stir it into the milk. Try to get it into any spots of the milk that don’t look curdled, but try not to disturb the curds too much with your stirring. Cover the pot and let the mixture rest for another 3 minutes.\u003c/li>\n\u003cli>Uncover the pot and take a look. If you see curds fully separated from clear yellow whey, you’re ready to move on. If you see still see milky areas in the pot, gently give those areas a stir, cover the pot and let it sit for another 3 minutes. At this point, the soy milk should be fully curdled; if not, you will likely need to add more nigari (see story above).\u003c/li>\n\u003cli>While the soy milk is curdling, set up the tofu mold on a rimmed baking sheet. Line the mold with the butter muslin.\u003c/li>\n\u003cli>When the soy milk is ready, use a ladle to pour a bit of the whey into the mold to moisten the cloth. Using a slotted spoon, gently transfer the curds to the lined mold. Try to keep the curds as intact as possible while you’re doing this; you’ll get a much better final texture.\u003c/li>\n\u003cli>Once all of the curds have been transferred, fold the muslin over the top of the tofu. Place the lid on top of the muslin and then place a weight on the lid. A can or two of beans will work well as a weight.\u003c/li>\n\u003cli>Let the tofu rest under the weight until it has reached your desired texture. For medium tofu, let it sit for about 15 minutes; it should have compressed to about half its original height. For firm tofu, let it sit for 30 to 45 minutes; it should have compressed to about one third of its original height. You can check on the tofu periodically and give it a poke to see how it is doing. Keep in mind, though, that it will firm up a bit as it cools.\u003c/li>\n\u003cli>Once you’re happy with the firmness of the tofu, remove the weights, lid, and side of the mold. Let it rest, still wrapped in muslin, until it has reached room temperature. Unwrap the tofu and refrigerate until you’re ready to eat. If you’re going to store the tofu for more than a day, you’ll want to place it in cool water in its storage container. It will keep for about a week.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
"title": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
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"content": "\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up culinary creations with fungi, shares her knowledge about: types of mushroom, local mycology resources, cooking preparation, best places to buy a variety of quality fungi, health benefits, and a recipe for Mushroomy Miso Soup.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"title": "The Weeknight Stir-Fry Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A truly authentic stir-fry is an art, a centuries-old technique that originated in China in which a variety of ingredients—often some sort of protein and an array of vegetables—are quickly cooked in a searing wok. But you don’t have to be a master to create a good stir-fry. Because it comes together quickly, and because you can use nearly any combination of protein and veggies that your heart desires, it’s a perfect, healthy weeknight meal that can be designed to your taste. Bonus: you can clear out all those extra bits of veggies that you weren’t sure what to do with and you were hoping to use up before they became compost.\u003c/p>\n\u003cp>Now, before anyone gets into a huff, I am not the expert on stir-frying (if you really want to get into some authentically delicious stir-frying you should check out \u003ca href=\"https://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573\" target=\"_blank\">Grace Young’s Stir-Frying to the Sky’s Edge\u003c/a> or \u003ca href=\"https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=pd_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=NEG6V143QZCH1H3VCQR5\" target=\"_blank\">The Breath of a Wok\u003c/a>). However, I do love to make a great stir-fry, and my family is always happy when I do so. Here, I’ll give you lots of ideas to create your own masterpiece depending on what you have in the fridge and what you like, plus some of my favorite combinations. I’m not providing exact amounts here because, well, it depends on how many people you want to feed and how much you have in the fridge. Regardless, I’ll give you a more specific recipe down below so you have a good idea of how many ingredients to use with the sauce recipe I provide. The sauce is pretty versatile and straightforward, but you can change it up as you like…just be sure to use low-sodium soy sauce or your sauce will be too salty. \u003c/p>\n\u003cp>\u003cstrong>Let’s start with some ideas for ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>Steak, thinly sliced across the grain or cubed\u003c/li>\n\u003cli>Boneless, skinless chicken thigh or breast, thinly sliced or cubed\u003c/li>\n\u003cli>Pork tenderloin, cut into thin strips\u003c/li>\n\u003cli>Shrimp, peeled and deveined with tail intact\u003c/li>\n\u003cli>Firm tofu, cut into 3/4-inch cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116249\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg\" alt=\"Boneless, skinless chicken thigh or breast, thinly sliced or cubed.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Boneless, skinless chicken thigh or breast, thinly sliced or cubed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I like to blanch* before adding:\u003c/strong> \n\u003cli>Broccoli florets\u003c/li>\n\u003cli>Cauliflower florets\u003c/li>\n\u003cli>Green beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Long beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Asparagus, trimmed and cut into 2-inch pieces\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>\u003cem>To blanch vegetables:\u003c/em>\u003c/strong> Bring a pot of salted water to a boil, add the veggies, then cook until crisp-tender. Drain in a colander in the sink, then plunge veggies in a bowl of ice water to stop the cooking quickly.\u003c/p>\n\u003cfigure id=\"attachment_116231\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg\" alt=\"Blanched broccoli\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blanching broccoli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116230\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg\" alt=\"Plunge broccoli in a bowl of ice water to stop the cooking quickly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Plunge broccoli in a bowl of ice water to stop the cooking quickly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I cook directly in the wok:\u003c/strong> \n\u003cli>Yellow or red onion, halved and sliced\u003c/li>\n\u003cli>Red, orange, or yellow bell peppers, cored and cut into thin strips\u003c/li>\n\u003cli>Carrots, cut into matchsticks\u003c/li>\n\u003cli>Zucchini or summer squash, cut into chunks\u003c/li>\n\u003cli>Baby bok choy, halved or quartered\u003c/li>\n\u003cli>Fresh English peas, shelled\u003c/li>\n\u003cli>Mushrooms, sliced\u003c/li>\n\u003cli>Sugar snap peas, trimmed\u003c/li>\n\u003cli>Snow peas, trimmed\u003c/li>\n\u003cli>Green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116270\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg\" alt=\"Mushrooms, sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mushrooms, sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Other additions:\u003c/strong>\n\u003cli>Minced garlic (add with vegetables)\u003c/li>\n\u003cli>Whole dried Chinese red chili peppers (cook these in oil before cooking protein, remove then add back with protein at the end)\u003c/li>\n\u003cli>Roasted peanuts or chopped, roasted cashews (add at the end of cooking)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>And some ideas for combinations of ingredients:\u003c/strong>\n\u003cli>Chicken breast, zucchini, green onions, peanuts, red chili peppers\u003c/li>\n\u003cli>Steak, asparagus, sugar snap peas, minced garlic\u003c/li>\n\u003cli>Pork tenderloin, green beans, mushrooms\u003c/li>\n\u003cli>Shrimp, baby bok choy, snow peas\u003c/li>\n\u003cli>Tofu, bell peppers, broccoli, carrots, mushrooms, sugar snap peas\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s the basic method:\u003c/strong>\u003cbr>\nHeat a well-seasoned wok over medium-high heat, add a little oil, then add your protein. Cook until just cooked through, only stirring occasionally (the timing will depend on the protein). I like to let the first side cook without moving it until it browns, then start stirring. Transfer to a plate or bowl and set aside. Add a little more oil to the wok, then add vegetables in order of hardness (those that need to cook longer should be added first, then layered with other vegetables). Cook, stirring, until tender, then add the protein back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve your stir-fry as it is, or over a bowl of steaming white or brown rice or cooked noodles (I love the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/19/where-to-get-the-best-fresh-noodles-in-oakland/\" target=\"_blank\">Chinese-style egg noodles\u003c/a> that you can find at Ranch 99 or Berkeley Bowl). \u003c/p>\n\u003cfigure id=\"attachment_116258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg\" alt=\"Basic Stir-Fry Ingredients\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Basic Stir-Fry Example\u003c/h2>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Peanut, canola, or vegetable oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken breast, cubed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Veggies:\u003c/strong>\n\u003cli>1 medium red bell pepper, cored, seeded, and chopped\u003c/li>\n\u003cli>3 small-medium carrots, cut into matchsticks\u003c/li>\n\u003cli>1 cup sliced cremini mushrooms\u003c/li>\n\u003cli>1 cup small broccoli florets, blanched*\u003c/li>\n\u003cli>3 green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Sauce:\u003c/strong> \n\u003cli>¼ cup low-sodium soy sauce or tamari\u003c/li>\n\u003cli>2 tablespoons mirin, sherry, or broth\u003c/li>\n\u003cli>1 tablespoon peeled and grated fresh ginger\u003c/li>\n\u003cli>1 teaspoon cornstarch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Steamed rice or cooked noodles, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116246\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg\" alt=\"Basic Stir-Fry Ingredients prepped\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients prepped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the sauce, then add the chicken. Cover and set aside for 30 minutes at room temperature. (You can marinate beef, pork, chicken, or tofu, but avoid marinating fish or seafood for very long.) Strain the sauce into a bowl. Set the sauce and chicken aside separately.\u003c/li>\n\u003cfigure id=\"attachment_116252\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce.jpg\" alt=\"In a medium bowl, whisk together the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl, whisk together the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg\" alt=\"Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116236\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg\" alt=\"Strain the sauce into a bowl. Set the sauce and chicken aside separately.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strain the sauce into a bowl. Set the sauce and chicken aside separately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. Stir, and continue to cook until cooked through, about 3 minutes, stirring occasionally. Transfer to a plate or bowl and set aside.\u003c/li>\n\u003cfigure id=\"attachment_116244\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg\" alt=\"Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116239\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg\" alt=\"When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. Add the mushrooms and cook for about 3 minutes, until just tender. Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. Add the chicken back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. Serve at once over rice or noodles.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_116234\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg\" alt=\"Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116243\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg\" alt=\"Add the mushrooms and cook for about 3 minutes, until just tender. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook for about 3 minutes, until just tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116257\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg\" alt=\"Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116238\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg\" alt=\"Add the chicken back to the wok along with the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken back to the wok along with the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116254\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg\" alt=\"Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116241\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg\" alt=\"Serve at once over rice or noodles.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once over rice or noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Whip out your wok and sear up a healthy, vegetable-heavy meal any night of the week with this easy guide to creating your favorite stir-fry.",
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"description": "Whip out your wok and sear up a healthy, vegetable-heavy meal any night of the week with this easy guide to creating your favorite stir-fry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A truly authentic stir-fry is an art, a centuries-old technique that originated in China in which a variety of ingredients—often some sort of protein and an array of vegetables—are quickly cooked in a searing wok. But you don’t have to be a master to create a good stir-fry. Because it comes together quickly, and because you can use nearly any combination of protein and veggies that your heart desires, it’s a perfect, healthy weeknight meal that can be designed to your taste. Bonus: you can clear out all those extra bits of veggies that you weren’t sure what to do with and you were hoping to use up before they became compost.\u003c/p>\n\u003cp>Now, before anyone gets into a huff, I am not the expert on stir-frying (if you really want to get into some authentically delicious stir-frying you should check out \u003ca href=\"https://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573\" target=\"_blank\">Grace Young’s Stir-Frying to the Sky’s Edge\u003c/a> or \u003ca href=\"https://www.amazon.com/Breath-Wok-Grace-Young/dp/0743238273/ref=pd_sbs_14_img_1?_encoding=UTF8&psc=1&refRID=NEG6V143QZCH1H3VCQR5\" target=\"_blank\">The Breath of a Wok\u003c/a>). However, I do love to make a great stir-fry, and my family is always happy when I do so. Here, I’ll give you lots of ideas to create your own masterpiece depending on what you have in the fridge and what you like, plus some of my favorite combinations. I’m not providing exact amounts here because, well, it depends on how many people you want to feed and how much you have in the fridge. Regardless, I’ll give you a more specific recipe down below so you have a good idea of how many ingredients to use with the sauce recipe I provide. The sauce is pretty versatile and straightforward, but you can change it up as you like…just be sure to use low-sodium soy sauce or your sauce will be too salty. \u003c/p>\n\u003cp>\u003cstrong>Let’s start with some ideas for ingredients:\u003c/strong> \u003c/p>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>Steak, thinly sliced across the grain or cubed\u003c/li>\n\u003cli>Boneless, skinless chicken thigh or breast, thinly sliced or cubed\u003c/li>\n\u003cli>Pork tenderloin, cut into thin strips\u003c/li>\n\u003cli>Shrimp, peeled and deveined with tail intact\u003c/li>\n\u003cli>Firm tofu, cut into 3/4-inch cubes\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116249\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg\" alt=\"Boneless, skinless chicken thigh or breast, thinly sliced or cubed.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-raw-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Boneless, skinless chicken thigh or breast, thinly sliced or cubed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I like to blanch* before adding:\u003c/strong> \n\u003cli>Broccoli florets\u003c/li>\n\u003cli>Cauliflower florets\u003c/li>\n\u003cli>Green beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Long beans, trimmed and cut into 2-inch pieces\u003c/li>\n\u003cli>Asparagus, trimmed and cut into 2-inch pieces\u003c/li>\n\u003c/ul>\n\u003cp>*\u003cstrong>\u003cem>To blanch vegetables:\u003c/em>\u003c/strong> Bring a pot of salted water to a boil, add the veggies, then cook until crisp-tender. Drain in a colander in the sink, then plunge veggies in a bowl of ice water to stop the cooking quickly.\u003c/p>\n\u003cfigure id=\"attachment_116231\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg\" alt=\"Blanched broccoli\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Blanching broccoli \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116230\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg\" alt=\"Plunge broccoli in a bowl of ice water to stop the cooking quickly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-broccoli-chill-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Plunge broccoli in a bowl of ice water to stop the cooking quickly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Vegetables that I cook directly in the wok:\u003c/strong> \n\u003cli>Yellow or red onion, halved and sliced\u003c/li>\n\u003cli>Red, orange, or yellow bell peppers, cored and cut into thin strips\u003c/li>\n\u003cli>Carrots, cut into matchsticks\u003c/li>\n\u003cli>Zucchini or summer squash, cut into chunks\u003c/li>\n\u003cli>Baby bok choy, halved or quartered\u003c/li>\n\u003cli>Fresh English peas, shelled\u003c/li>\n\u003cli>Mushrooms, sliced\u003c/li>\n\u003cli>Sugar snap peas, trimmed\u003c/li>\n\u003cli>Snow peas, trimmed\u003c/li>\n\u003cli>Green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116270\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg\" alt=\"Mushrooms, sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mushrooms, sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Other additions:\u003c/strong>\n\u003cli>Minced garlic (add with vegetables)\u003c/li>\n\u003cli>Whole dried Chinese red chili peppers (cook these in oil before cooking protein, remove then add back with protein at the end)\u003c/li>\n\u003cli>Roasted peanuts or chopped, roasted cashews (add at the end of cooking)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>And some ideas for combinations of ingredients:\u003c/strong>\n\u003cli>Chicken breast, zucchini, green onions, peanuts, red chili peppers\u003c/li>\n\u003cli>Steak, asparagus, sugar snap peas, minced garlic\u003c/li>\n\u003cli>Pork tenderloin, green beans, mushrooms\u003c/li>\n\u003cli>Shrimp, baby bok choy, snow peas\u003c/li>\n\u003cli>Tofu, bell peppers, broccoli, carrots, mushrooms, sugar snap peas\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s the basic method:\u003c/strong>\u003cbr>\nHeat a well-seasoned wok over medium-high heat, add a little oil, then add your protein. Cook until just cooked through, only stirring occasionally (the timing will depend on the protein). I like to let the first side cook without moving it until it browns, then start stirring. Transfer to a plate or bowl and set aside. Add a little more oil to the wok, then add vegetables in order of hardness (those that need to cook longer should be added first, then layered with other vegetables). Cook, stirring, until tender, then add the protein back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Serve your stir-fry as it is, or over a bowl of steaming white or brown rice or cooked noodles (I love the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/19/where-to-get-the-best-fresh-noodles-in-oakland/\" target=\"_blank\">Chinese-style egg noodles\u003c/a> that you can find at Ranch 99 or Berkeley Bowl). \u003c/p>\n\u003cfigure id=\"attachment_116258\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg\" alt=\"Basic Stir-Fry Ingredients\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-whole-veg-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Basic Stir-Fry Example\u003c/h2>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Peanut, canola, or vegetable oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Protein:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken breast, cubed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Veggies:\u003c/strong>\n\u003cli>1 medium red bell pepper, cored, seeded, and chopped\u003c/li>\n\u003cli>3 small-medium carrots, cut into matchsticks\u003c/li>\n\u003cli>1 cup sliced cremini mushrooms\u003c/li>\n\u003cli>1 cup small broccoli florets, blanched*\u003c/li>\n\u003cli>3 green onions, sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Sauce:\u003c/strong> \n\u003cli>¼ cup low-sodium soy sauce or tamari\u003c/li>\n\u003cli>2 tablespoons mirin, sherry, or broth\u003c/li>\n\u003cli>1 tablespoon peeled and grated fresh ginger\u003c/li>\n\u003cli>1 teaspoon cornstarch\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Steamed rice or cooked noodles, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116246\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg\" alt=\"Basic Stir-Fry Ingredients prepped\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-prepped-ingredients1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Basic Stir-Fry Ingredients prepped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a medium bowl, whisk together the sauce, then add the chicken. Cover and set aside for 30 minutes at room temperature. (You can marinate beef, pork, chicken, or tofu, but avoid marinating fish or seafood for very long.) Strain the sauce into a bowl. Set the sauce and chicken aside separately.\u003c/li>\n\u003cfigure id=\"attachment_116252\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce.jpg\" alt=\"In a medium bowl, whisk together the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a medium bowl, whisk together the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116251\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg\" alt=\"Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-sauce-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the sauce to the prepped chicken. Cover and set aside for 30 minutes at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116236\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg\" alt=\"Strain the sauce into a bowl. Set the sauce and chicken aside separately.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-drain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Strain the sauce into a bowl. Set the sauce and chicken aside separately. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. Stir, and continue to cook until cooked through, about 3 minutes, stirring occasionally. Transfer to a plate or bowl and set aside.\u003c/li>\n\u003cfigure id=\"attachment_116244\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg\" alt=\"Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-oil-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Heat a well-seasoned wok over medium-high heat, then add a few teaspoons of oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116239\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg\" alt=\"When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the oil is very hot, add the chicken. Cook on the first side without moving it, until it begins to brown, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. Add the mushrooms and cook for about 3 minutes, until just tender. Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. Add the chicken back to the wok along with the sauce. Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. Serve at once over rice or noodles.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_116234\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg\" alt=\"Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-carrots-flip-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add a teaspoon or two of oil to the wok, then add the bell pepper and carrots. Cook, stirring, for about 5 minutes, until just starting to become tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116243\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg\" alt=\"Add the mushrooms and cook for about 3 minutes, until just tender. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-mushrooms-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the mushrooms and cook for about 3 minutes, until just tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116257\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg\" alt=\"Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the broccoli and green onions and cook until the vegetables are all tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116238\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg\" alt=\"Add the chicken back to the wok along with the sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-chix-veg-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken back to the wok along with the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116254\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg\" alt=\"Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-stir-wok-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring and tossing until the sauce thickens, cooks through, and everything is well coated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116241\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg\" alt=\"Serve at once over rice or noodles.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/stir-fry-final-bowl1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve at once over rice or noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Real Deal: Homemade Chicken Noodle Soup",
"title": "The Real Deal: Homemade Chicken Noodle Soup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!",
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"description": "Great for a head cold, perfect for a rainy day, or really just anytime, this homemade chicken noodle soup just can’t be beat. Make a pot and do a soup swap!",
"title": "The Real Deal: Homemade Chicken Noodle Soup | KQED",
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"headline": "The Real Deal: Homemade Chicken Noodle Soup",
"datePublished": "2017-03-23T13:54:35-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I’m feeling low, I want to eat nourishing things that will help me feel better. There is a reason that chicken soup is at the top of my list.\u003c/p>\n\u003cp>Plenty of lean protein, warm broth, and veggies make this a healthy meal, whether you are sick or well. You can add the noodles, or use cooked rice instead, or cut out the carbs and add other veggies to the soup, like diced yams, chopped Yukon gold potatoes, or broccoli florets.\u003c/p>\n\u003cp>When I have the time, or I’ve stocked my freezer well, I prefer using \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a> because it adds the best flavor to the soup. If you are just trying to get this soup on the table—because it’s a weeknight or your entire family has come down with the flu—you can certainly use a good-quality boxed broth. I’d recommend a low-sodium version, preferably organic. And be sure to read the label, as many of them contain hidden sugar and other additives and preservatives. \u003c/p>\n\u003cp>Depending on your preference, you can use either chicken breast or thighs. I prefer chicken breast in this particular soup (although I’ll almost always choose thighs for other stews or curries), but be sure not to overcook it or it will turn dry and rubbery. Cooking it on the bone adds both flavor and tenderness, so I also highly recommend sticking to that rather than choosing boneless. I remove the skin to avoid excess fat in the soup, but if you like that, by all means, leave it on.\u003c/p>\n\u003cp>Serve up big steaming bowls of this soup just like it is, or accompany it with crusty sourdough, levain or multigrain bread or even some great multigrain or whole wheat crackers.\u003c/p>\n\u003cfigure id=\"attachment_116160\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup3.jpg\" alt=\"Homemade Chicken Noodle Soup\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Chicken Noodle Soup\n\u003c/h2>\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>About 8 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">homemade chicken stock\u003c/a>\u003c/li>\n\u003cli>2 carrots, peeled and diced\u003c/li>\n\u003cli>2 stalks celery, diced\u003c/li>\n\u003cli>1 large leek, trimmed, quartered and chopped\u003c/li>\n\u003cli>2 lbs skinless, bone-in chicken breasts or thighs\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>About 6 oz wide egg noodles\u003c/li>\n\u003cli>Fresh, flat-leaf Italian parsley, finely chopped, for garnish\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116148\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-celery.jpg\" alt=\"Dice two celery stalks.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-celery-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Dice two celery stalks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-leeks.jpg\" alt=\"Trim, quarter and chop one large leek.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-leeks-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim, quarter and chop one large leek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116161\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-soup-carrots.jpg\" alt=\"Peel and dice two carrots.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-soup-carrots-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Peel and dice two carrots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a soup pot or large saucepan, add the \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/diy-make-your-own-homemade-chicken-stock/\">chicken stock\u003c/a>, carrots, celery, leeks, chicken, and salt to taste (taste the stock before adding to the pot and before you season to make sure you don’t oversalt it). Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_116149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg\" alt=\"Add the prepped vegetables and chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-chix-veg-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the prepped vegetables and chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg\" alt=\"Add chicken stock to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add chicken stock to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116150\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-cooking.jpg\" alt=\"Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a simmer over medium heat, then reduce the heat to low and let simmer very very gently, until the chicken is tender and just cooked through, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as the chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. Increase the heat to medium-high, add the noodles, and cook just until al dente, according to package directions. (Alternatively, you can cook the pasta separately. While the soup is cooking, bring a large pot of salted water to a boil. Add the noodles and cook until al dente, according to package directions. Drain and set aside.)\u003c/li>\n\u003cfigure id=\"attachment_116154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg\" alt=\"Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using tongs, remove the chicken to a cutting board, leaving the broth and veggies simmering gently on the stovetop. Add as soon as they chicken is cool enough to handle, shred the meat, discarding the bones, gristle or any other yucky little bits. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Add the meat back to the pot of soup (along with the cooked pasta if you boiled it separately). If you want the soup to be a bit “soupier” add a little more broth to get to the consistency you like. Taste and adjust the seasoning with salt. Simmer very gently just long enough to warm the chicken through.\u003c/li>\n\u003cfigure id=\"attachment_116143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg\" alt=\"Add the meat back to the pot of soup. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-chix1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meat back to the pot of soup. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116145\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg\" alt=\"Add the noodles, and cook just until al dente.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-add-noodles1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the noodles, and cook just until al dente. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Ladle the hot soup into bowls, garnish with parsley and serve at once with plenty of crusty bread or crackers.\u003c/li>\n\u003cfigure id=\"attachment_116151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup-ladle.jpg\" alt=\"Ladle the hot soup into bowls.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-ladle-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ladle the hot soup into bowls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116159\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup2.jpg\" alt=\"Garnish with parsley and serve at once.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with parsley and serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> If you want to store the soup, keep the noodles and soup separate and warm them up gently together when serving.\u003c/p>\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY: Make Your Own Homemade Chicken Stock",
"title": "DIY: Make Your Own Homemade Chicken Stock",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ",
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"description": "Say no to the box, and make your own flavorful, homemade chicken stock. It’s easy, hands-off, and the results are well worth it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The key to any \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\" target=\"_blank\">good soup\u003c/a> is a great homemade chicken stock. And while I admittedly resort to the boxed versions when I’m in a hurry and I’ve run out of my freezer stock, it doesn’t hold a candle to the deep, rich, clean flavor of homemade. Plus, take a look at some of those boxed versions and you’ll discover that many of them include added sugar (something which, frankly, surprised me). You can rest assured that when you make your own stock, it will be made with fresh, whole ingredients and no nasty, unpronounceable additives.\u003c/p>\n\u003cp>The other great thing about chicken stock is that it really is simple to make. It just takes hands-off time. Long, slow, bubbling away on the stovetop time. But all you need to do is chop a few ingredients and throw them all into the pot.\u003c/p>\n\u003cp>To make a flavorful stock, you want to use bony chicken pieces that have a little meat on them. I like using wings, backs and necks (just ask your butcher or at the meat counter if they have the backs and necks, they often do). If you want, you can use chicken legs along with wings. I’ve also made stock with a whole cut-up chicken (but then I like to pull off the good meat partway through so I don’t waste it). Or you can use the bones of a roasted chicken \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\">after you serve it for dinner\u003c/a>.\u003c/p>\n\u003cp>Add to the chicken pieces some aromatic vegetables. I tend to stay classic here with onion, carrot, celery and some parsley. But I’ve also been known to throw in a chopped potato or yam, or part of a leek or a few mushrooms. Just don’t add any vegetables that will make the stock taste bitter, like cabbage or tomatoes.\u003c/p>\n\u003cp>I typically don’t skim my stock, and just strain it at the end. If you simmer it very gently, it shouldn’t be an issue. But feel free to pull out a large metal spoon and skim any debris off the top while it simmers if you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Make sure not to overly salt your stock; in fact, don’t salt it at all. It’s a lot more versatile if you leave it unsalted and then add salt when you actually use it in a recipe, like this one for \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Chicken Noodle Soup\u003c/a>. \u003c/p>\n\u003cp>Finally, the other great thing about making your own stock is that you can do it anytime and then freeze it for later use whenever you need it. I like using quart-sized, freezer-safe deli containers, which you can easily purchase online. Then I have 4 cups at the ready whenever I need to make soup. Make sure you let the stock cool to room temperature before chilling then freezing it, and don’t forget to label it. I try to use it within 3 months, but it will keep for up to 6 months in the freezer.\u003c/p>\n\u003cfigure id=\"attachment_116108\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final-pot.jpg\" alt=\"Homemade Chicken Stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Chicken Stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade chicken stock\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 4 quarts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4-5 lbs chicken wings, backs, necks, and/or legs\u003c/li>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 yellow onions, roughly chopped (with skins)\u003c/li>\n\u003cli>3 large carrots, roughly chopped\u003c/li>\n\u003cli>3 large stalks celery, roughly chopped\u003c/li>\n\u003cli>Small handful roughly chopped fresh flat-leaf Italian parsley stems and leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a large stockpot, combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat, then reduce the heat to low and let simmer gently for about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_116110\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg\" alt=\"In a large stockpot add the chicken parts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large stockpot add the chicken parts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116112\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg\" alt=\"Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Combine the chicken parts, water, onion, carrots, celery, and parsley. Bring to a simmer over medium heat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116111\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg\" alt=\"Reduce the heat to low and let simmer gently for about 2 hours.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-pot-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and let simmer gently for about 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl, then let cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\u003c/li>\n\u003cfigure id=\"attachment_116114\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg\" alt=\"Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-sink-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and let cool slightly. Strain the stock through a fine-mesh sieve into a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116115\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-strain.jpg\" alt=\"Use a ladle to press the ingredients of the stock to release the liquid.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-strain-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a ladle to press the ingredients of the stock to release the liquid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116109\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chix-stock-final.jpg\" alt=\"Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chix-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Let the stock cool to room temperature. Refrigerate in the bowl until chilled; remove the layer of fat on top of the stock. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To store, ladle it into airtight, freezer-safe storage containers (unless you plan to use it right away). The stock will keep, in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003cfigure id=\"attachment_116119\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/chicken-soup.jpg\" alt=\"Use the stock to make homemade Chicken Noodle Soup.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/chicken-soup-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use the stock to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/23/the-real-deal-homemade-chicken-noodle-soup/\">Homemade Chicken Noodle Soup\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts",
"title": "An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I am head-over-heels for the adorably tiny Berkeley café \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\">Bartavelle\u003c/a>, located next door to the original Acme Bread bakery (and the former location of the now-closed Café Fanny). Everything on their menu is superb, beautifully fresh, and gorgeously presented. And to top it off, they have a conscience! (In February they donated $1 to the ACLU for every Persian Breakfast sold.) But there are two great stand-outs at this yummy café: the aforementioned Persian Breakfast (which, you seriously must go and order) and their stunning salad. The salad is a perfect balance of pretty speckled chicories, paper-thin fennel, pomegranate seeds, pomelo, and herbs. They offer an array of toppings, but I can personally never get past the slightly runny olive oil egg.\u003c/p>\n\u003cp>Unfortunately, I’m not in Berkeley terribly often so I only get this salad that I adore very infrequently. Thus, I decided to come up with an ode to their salad. It’s not the same salad, but shares some of the same great tastes. And it’s a colorful addition to your menu on these rainy days…\u003c/p>\n\u003cfigure id=\"attachment_116076\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-ingredients.jpg\" alt=\"An array of salad ingredients.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An array of salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Hearty Salad with Radicchio, Fennel, Grapefruit and Hazelnuts\u003c/h2>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 scant tbsp minced shallot\u003c/li>\n\u003cli>3 tbsp white balsamic vinegar\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>2 or 3 tbsp grapefruit juice (from segmented grapefruit; see instructions)\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>\u003cem>Salad\u003c/em>\u003c/strong>\n\u003cli>2 grapefruit or 1 pomelo\u003c/li>\n\u003cli>2 cups baby or wild arugula\u003c/li>\n\u003cli>1 head radicchio, roughly chopped or torn\u003c/li>\n\u003cli>1 endive, thinly sliced\u003c/li>\n\u003cli>1 fennel bulb, trimmed and shaved (save fronds for garnish)\u003c/li>\n\u003cli>½ cup torn cilantro leaves\u003c/li>\n\u003cli>1 wedge Parmesan cheese\u003c/li>\n\u003cli>½ cup toasted hazelnuts, roughly chopped\u003c/li>\n\u003cli>4 to 6 very thin slices prosciutto or speck (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116077\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg\" alt=\"1 head radicchio, roughly chopped or torn.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 head radicchio, roughly chopped or torn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116067\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-endive1.jpg\" alt=\"1 endive, thinly sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 endive, thinly sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116083\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-slice-fennel.jpg\" alt=\"Use a mandoline to shave the fennel bulb or slice very thinly with a knife.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a mandoline to shave the fennel bulb or slice very thinly with a knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116084\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg\" alt=\"1 fennel bulb, trimmed and shaved.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 fennel bulb, trimmed and shaved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. Cut along each side of the membrane, allowing the segments to fall away. Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\u003c/li>\n\u003cfigure id=\"attachment_116068\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit.jpg\" alt=\"To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116070\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit2.jpg\" alt=\"Cut along each side of the membrane, allowing the segments to fall away.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cut along each side of the membrane, allowing the segments to fall away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116071\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit3.jpg\" alt=\"Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the vinaigrette, put all the ingredients in a small screw-top jar and shake vigorously until the ingredients are emulsified. Alternately, in a bowl, whisk together the vinaigrette ingredients until emulsified. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_116062\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-mix.jpg\" alt=\"To make the vinaigrette, put all the ingredients in a small screw-top jar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, put all the ingredients in a small screw-top jar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116063\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-shake.jpg\" alt=\"Shake jar vigorously until the ingredients are emulsified.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shake jar vigorously until the ingredients are emulsified. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. Leave in the serving bowl or divide between bowls or plates, then top with hazelnuts, shaved Parmesan, and prosciutto if using. Serve, passing the remaining dressing on the side.\u003c/li>\n\u003cfigure id=\"attachment_116086\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-toss.jpg\" alt=\"In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116073\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg\" alt=\"Top with roughly chopped hazelnuts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with roughly chopped hazelnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116082\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-shave-cheese.jpg\" alt=\"Shave Parmesan on top of salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shave Parmesan on top of salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116064\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing.jpg\" alt=\"Garnish with fennel fronds and serve, passing the remaining dressing on the side.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with fennel fronds and serve, passing the remaining dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This robust salad has all the flavors and textures of this season: bright juicy grapefruit, salty Parmesan shards, paper-thin fennel, toasty hazelnuts, and colorful bitter lettuces.",
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"description": "This robust salad has all the flavors and textures of this season: bright juicy grapefruit, salty Parmesan shards, paper-thin fennel, toasty hazelnuts, and colorful bitter lettuces.",
"title": "An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts | KQED",
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"headline": "An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts",
"datePublished": "2017-03-21T11:27:12-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am head-over-heels for the adorably tiny Berkeley café \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\">Bartavelle\u003c/a>, located next door to the original Acme Bread bakery (and the former location of the now-closed Café Fanny). Everything on their menu is superb, beautifully fresh, and gorgeously presented. And to top it off, they have a conscience! (In February they donated $1 to the ACLU for every Persian Breakfast sold.) But there are two great stand-outs at this yummy café: the aforementioned Persian Breakfast (which, you seriously must go and order) and their stunning salad. The salad is a perfect balance of pretty speckled chicories, paper-thin fennel, pomegranate seeds, pomelo, and herbs. They offer an array of toppings, but I can personally never get past the slightly runny olive oil egg.\u003c/p>\n\u003cp>Unfortunately, I’m not in Berkeley terribly often so I only get this salad that I adore very infrequently. Thus, I decided to come up with an ode to their salad. It’s not the same salad, but shares some of the same great tastes. And it’s a colorful addition to your menu on these rainy days…\u003c/p>\n\u003cfigure id=\"attachment_116076\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-ingredients.jpg\" alt=\"An array of salad ingredients.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An array of salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Hearty Salad with Radicchio, Fennel, Grapefruit and Hazelnuts\u003c/h2>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 scant tbsp minced shallot\u003c/li>\n\u003cli>3 tbsp white balsamic vinegar\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>2 or 3 tbsp grapefruit juice (from segmented grapefruit; see instructions)\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>\u003cem>Salad\u003c/em>\u003c/strong>\n\u003cli>2 grapefruit or 1 pomelo\u003c/li>\n\u003cli>2 cups baby or wild arugula\u003c/li>\n\u003cli>1 head radicchio, roughly chopped or torn\u003c/li>\n\u003cli>1 endive, thinly sliced\u003c/li>\n\u003cli>1 fennel bulb, trimmed and shaved (save fronds for garnish)\u003c/li>\n\u003cli>½ cup torn cilantro leaves\u003c/li>\n\u003cli>1 wedge Parmesan cheese\u003c/li>\n\u003cli>½ cup toasted hazelnuts, roughly chopped\u003c/li>\n\u003cli>4 to 6 very thin slices prosciutto or speck (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116077\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg\" alt=\"1 head radicchio, roughly chopped or torn.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 head radicchio, roughly chopped or torn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116067\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-endive1.jpg\" alt=\"1 endive, thinly sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 endive, thinly sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116083\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-slice-fennel.jpg\" alt=\"Use a mandoline to shave the fennel bulb or slice very thinly with a knife.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a mandoline to shave the fennel bulb or slice very thinly with a knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116084\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg\" alt=\"1 fennel bulb, trimmed and shaved.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 fennel bulb, trimmed and shaved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. Cut along each side of the membrane, allowing the segments to fall away. Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\u003c/li>\n\u003cfigure id=\"attachment_116068\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit.jpg\" alt=\"To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116070\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit2.jpg\" alt=\"Cut along each side of the membrane, allowing the segments to fall away.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cut along each side of the membrane, allowing the segments to fall away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116071\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit3.jpg\" alt=\"Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the vinaigrette, put all the ingredients in a small screw-top jar and shake vigorously until the ingredients are emulsified. Alternately, in a bowl, whisk together the vinaigrette ingredients until emulsified. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_116062\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-mix.jpg\" alt=\"To make the vinaigrette, put all the ingredients in a small screw-top jar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, put all the ingredients in a small screw-top jar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116063\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-shake.jpg\" alt=\"Shake jar vigorously until the ingredients are emulsified.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shake jar vigorously until the ingredients are emulsified. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. Leave in the serving bowl or divide between bowls or plates, then top with hazelnuts, shaved Parmesan, and prosciutto if using. Serve, passing the remaining dressing on the side.\u003c/li>\n\u003cfigure id=\"attachment_116086\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-toss.jpg\" alt=\"In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116073\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg\" alt=\"Top with roughly chopped hazelnuts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with roughly chopped hazelnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116082\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-shave-cheese.jpg\" alt=\"Shave Parmesan on top of salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shave Parmesan on top of salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116064\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing.jpg\" alt=\"Garnish with fennel fronds and serve, passing the remaining dressing on the side.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with fennel fronds and serve, passing the remaining dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry",
"title": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.",
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"description": "Trying to be healthy but finding it hard to let go of your favorite comfort food during these cold winter days? Look no further than this vegan, gluten-free Indian-style curry.",
"title": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry | KQED",
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"headline": "Healthy Comfort Food: Vegan Cauliflower and Potato Curry",
"datePublished": "2017-02-24T11:23:10-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like a zillion other people, once the holiday gluttony is over my body begs for healthy meals and exercise. And with excellent intentions, I make my New Year’s resolutions: do more yoga, eat more veggies, live a healthier life. I can usually make it ‘til the end of January and then my body decides it wants comfort food and a few glasses of wine. So, in an effort to prepare hearty meals that are of the season and that will satisfy and nourish these cravings, I’ve been trying to come up with healthy, packed-with-veggie recipes that keep everyone happy and enable me to follow my resolutions without going off the deep end.\u003c/p>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Vegan Cauliflower and Potato Curry\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Cauliflower and Potato Curry \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cozy curry—packed with cauliflower, Yukon gold potatoes, tomatoes, garlic, and plenty of spices—is pretty simple to make. The best part is that you can prepare it a day or two in advance, and it only gets better! It makes quite a lot, so you can serve it for a few meals during the week. And it’s super versatile: serve it as a side dish, atop a mound of steaming basmati, or just heaped into a bowl on its own or with a side of warm naan or paratha bread.\u003c/p>\n\u003cp>I love eating this with raita (plain yogurt mixed with shredded cucumber, a pinch of cumin, and a little lemon juice) and/or a little dollop of tamarind chutney (and yes, I realize adding yogurt means it’s no longer vegan, so just do what you’d like to do!).\u003c/p>\n\u003ch2>Recipe: Vegan Cauliflower and Potato Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>4 medium Yukon gold potatoes, halved or quartered if large\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1 small head cauliflower, trimmed and florets cut into approximately 1-inch pieces\u003c/li>\n\u003cli>2 tbsp coconut oil\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 cloves garlic, minced\u003c/li>\n\u003cli>1 tbsp peeled and grated fresh ginger\u003c/li>\n\u003cli>1 (14.5oz) can diced tomatoes with their juices\u003c/li>\n\u003cli>1½ tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>1 tsp ground turmeric\u003c/li>\n\u003cli>¼ tsp cayenne pepper (or to taste; optional)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>½ tsp garam masala\u003c/li>\n\u003cli>¼ cup chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle. Peel if you like, then cut into about ¾-inch pieces. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_115533\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/curry-potatoes.jpg\" alt=\"Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/curry-potatoes-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Put the potatoes in a saucepan with cold water to cover, add a few teaspoons kosher salt, then bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and cook until tender, about 20 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\u003c/li>\n\u003cfigure id=\"attachment_115536\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cauliflower.jpg\" alt=\"Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Soak the cauliflower in cold water to cover for about 30 minutes. Drain and set aside. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt and cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\u003c/li>\n\u003cfigure id=\"attachment_115538\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg\" alt=\"In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan, melt 1 tbsp coconut oil over medium-high heat, then add the onion. Cook, stirring, until starting to brown, about 10 minutes. Add the garlic and ginger and cook for 1 minute. Add the cauliflower and a sprinkle of salt. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115537\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg\" alt=\"Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/onion-garlic-cauliflower-cook-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring occasionally, until starting to brown in spots, about 6 minutes. Transfer the cauliflower mixture to a bowl. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes (depending on how tender you like your cauliflower and how big the florets are, but be careful not to overcook it). If the cauliflower mixture becomes too thick before the cauliflower is tender (or if you like it more saucy), add a bit more water and continue to cook.\u003c/li>\n\u003cfigure id=\"attachment_115539\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/tomato-spices.jpg\" alt=\"In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/tomato-spices-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In the frying pan over medium heat, add the diced tomatoes. Cook until bubbling and warmed through, then add the cumin, coriander, turmeric, and the cayenne if using. Stir well, then let simmer for about 3 minutes until thickened. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115541\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cooked-dish1.jpg\" alt=\"Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cooked-dish1-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower, chopped potatoes, and ½ cup water and stir to combine. Cover and simmer until the cauliflower is tender, 5 to 8 minutes. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir in the garam masala and cilantro. Serve hot, over rice if you like, garnished with more cilantro.\u003c/li>\n\u003cfigure id=\"attachment_114681\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-pan-final.jpg\" alt=\"Stir in the garam masala and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-pan-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the garam masala and cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114680\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/curry-final.jpg\" alt=\"Serve hot, over rice if you like, garnished with more cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-114680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/curry-final-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve hot, over rice if you like, garnished with more cilantro. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Let’s Get Healthy: Green Chicken and Veggie Curry",
"title": "Let’s Get Healthy: Green Chicken and Veggie Curry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m making a real effort to eat healthier in 2017: more salads, more veggies, more fruit, and less sugar and overly-processed foods. Stir-fry, lightened up curries, and roasted just-about-anything have made their way into my kitchen in a big way. Anything I can do to get more vegetables and lean proteins on the table is pretty alright with me.\u003c/p>\n\u003cp>This Thai-inspired curry is a huge family favorite and it is packed with both flavor and plenty of good stuff. In fact, it’s one of my 5-year-old daughter’s most-requested meals. It’s honestly not hard to make, and I’ve kept it low on the spice-o-meter so that she can better enjoy it (although she does like a bit of spice if I don’t mention it before serving it). If you want to amp it up, just throw a few Thai chilies or a jalapeño into the blender with everything else.\u003c/p>\n\u003cp>I usually make this with red bell pepper and green beans, but sugar snap peas, fresh peas, broccoli florets, and julienned zucchini would all work well. Just adjust the cooking time until they are tender. You can also easily swap out chicken breast for the thighs, just use skinless bone-in breasts, and simmer them gently and only until they are cooked through to avoid dry chicken meat. For a veggie version, just leave out the chicken and swap 2 tablespoons of low-sodium soy sauce for the fish sauce; add cubes of tofu with the veggies and you won’t need to simmer it nearly as long.\u003c/p>\n\u003cp>There are numerous Thai curry pastes out there. \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/\" target=\"_blank\">You can make your own\u003c/a>, but as a working parent I honestly just don’t have time to do that. My two favorite brands are Mae Ploy and Maesri, so if you can seek those out, by all means do. Serve this over steamed brown rice (or white rice if you want to keep it a bit more classic) or just on its own. \u003c/p>\n\u003cfigure id=\"attachment_115157\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final-overhead.jpg\" alt=\"Green Chicken Curry\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Green Chicken Curry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Green Chicken and Veggie Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small yellow onion, coarsely chopped\u003c/li>\n\u003cli>2 medium garlic cloves, minced\u003c/li>\n\u003cli>1 cup low-sodium chicken broth\u003c/li>\n\u003cli>3 tablespoons Asian fish sauce\u003c/li>\n\u003cli>1/2 cup cilantro leaves, chopped, plus more for garnishing\u003c/li>\n\u003cli>2 tablespoons firmly packed light brown sugar (optional)\u003c/li>\n\u003cli>2 tablespoons green curry paste\u003c/li>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lbs skinless, boneless chicken thighs (about 6 or 7 thighs)\u003c/li>\n\u003cli>1 (13 1/2-ounce) can light or regular coconut milk, well shaken\u003c/li>\n\u003cli>1/2 pound green beans or sugar snap peas, trimmed and cut into 1-inch lengths\u003c/li>\n\u003cli>1 small red bell pepper, seeded and cut into thin 1-inch strips\u003c/li>\n\u003cli>4 green onions, trimmed and finely sliced\u003c/li>\n\u003cli>Steamed rice, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-beans.jpg\" alt=\"Trim and cut green beans into 1-inch lengths.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut green beans into 1-inch lengths. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115162\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-peppers.jpg\" alt=\"Seed and cut red bell pepper into thin 1-inch strips.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Seed and cut red bell pepper into thin 1-inch strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg\" alt=\"In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. Bring to a low boil over medium heat, then reduce the heat to low, cover partially, and simmer until the chicken is very tender, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-sauce.jpg\" alt=\"Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-pot.jpg\" alt=\"Bring to a low boil over medium heat, then reduce the heat to low.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a low boil over medium heat, then reduce the heat to low. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg\" alt=\"Cover partially and simmer until the chicken is very tender, about 20 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cover partially and simmer until the chicken is very tender, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a slotted spoon, transfer the chicken to a plate or cutting board. Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. Simmer until the vegetables are crisp-tender, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg\" alt=\"Using a slotted spoon, transfer the chicken to a cutting board or plate.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using a slotted spoon, transfer the chicken to a cutting board or plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-veg1.jpg\" alt=\"Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115144\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-scallions.jpg\" alt=\"Simmer until the vegetables are crisp-tender, about 10 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer until the vegetables are crisp-tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, shred the chicken, discarding any gristle or fat. When the vegetables are tender, return the chicken to the pot, simmering gently until it is warmed through.\u003c/li>\n\u003cfigure id=\"attachment_115163\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-pick-chix.jpg\" alt=\"Meanwhile, shred the chicken, discarding any gristle or fat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, shred the chicken, discarding any gristle or fat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115141\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-chix.jpg\" alt=\"When the vegetables are tender, return the chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the vegetables are tender, return the chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-cooked1.jpg\" alt=\"Simmer gently until the curry is warmed through.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer gently until the curry is warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve over steamed rice, garnished with the remaining cilantro.\u003c/li>\n\u003cfigure id=\"attachment_115167\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg\" alt=\"Serve over steamed rice.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve over steamed rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115158\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final.jpg\" alt=\"Garnish with the remaining cilantro and serve.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the remaining cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A big bowl of steaming green curry will tantalize your tastebuds and warm you from the inside out, and the best part is that you can feel good about eating it!",
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"description": "A big bowl of steaming green curry will tantalize your tastebuds and warm you from the inside out, and the best part is that you can feel good about eating it!",
"title": "Let’s Get Healthy: Green Chicken and Veggie Curry | KQED",
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"headline": "Let’s Get Healthy: Green Chicken and Veggie Curry",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m making a real effort to eat healthier in 2017: more salads, more veggies, more fruit, and less sugar and overly-processed foods. Stir-fry, lightened up curries, and roasted just-about-anything have made their way into my kitchen in a big way. Anything I can do to get more vegetables and lean proteins on the table is pretty alright with me.\u003c/p>\n\u003cp>This Thai-inspired curry is a huge family favorite and it is packed with both flavor and plenty of good stuff. In fact, it’s one of my 5-year-old daughter’s most-requested meals. It’s honestly not hard to make, and I’ve kept it low on the spice-o-meter so that she can better enjoy it (although she does like a bit of spice if I don’t mention it before serving it). If you want to amp it up, just throw a few Thai chilies or a jalapeño into the blender with everything else.\u003c/p>\n\u003cp>I usually make this with red bell pepper and green beans, but sugar snap peas, fresh peas, broccoli florets, and julienned zucchini would all work well. Just adjust the cooking time until they are tender. You can also easily swap out chicken breast for the thighs, just use skinless bone-in breasts, and simmer them gently and only until they are cooked through to avoid dry chicken meat. For a veggie version, just leave out the chicken and swap 2 tablespoons of low-sodium soy sauce for the fish sauce; add cubes of tofu with the veggies and you won’t need to simmer it nearly as long.\u003c/p>\n\u003cp>There are numerous Thai curry pastes out there. \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/01/homemade-thai-curry-pastes-are-easy-to-personalize/\" target=\"_blank\">You can make your own\u003c/a>, but as a working parent I honestly just don’t have time to do that. My two favorite brands are Mae Ploy and Maesri, so if you can seek those out, by all means do. Serve this over steamed brown rice (or white rice if you want to keep it a bit more classic) or just on its own. \u003c/p>\n\u003cfigure id=\"attachment_115157\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final-overhead.jpg\" alt=\"Green Chicken Curry\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-overhead-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Green Chicken Curry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Green Chicken and Veggie Curry\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small yellow onion, coarsely chopped\u003c/li>\n\u003cli>2 medium garlic cloves, minced\u003c/li>\n\u003cli>1 cup low-sodium chicken broth\u003c/li>\n\u003cli>3 tablespoons Asian fish sauce\u003c/li>\n\u003cli>1/2 cup cilantro leaves, chopped, plus more for garnishing\u003c/li>\n\u003cli>2 tablespoons firmly packed light brown sugar (optional)\u003c/li>\n\u003cli>2 tablespoons green curry paste\u003c/li>\n\u003cli>Finely grated zest of 1 lime\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>2 lbs skinless, boneless chicken thighs (about 6 or 7 thighs)\u003c/li>\n\u003cli>1 (13 1/2-ounce) can light or regular coconut milk, well shaken\u003c/li>\n\u003cli>1/2 pound green beans or sugar snap peas, trimmed and cut into 1-inch lengths\u003c/li>\n\u003cli>1 small red bell pepper, seeded and cut into thin 1-inch strips\u003c/li>\n\u003cli>4 green onions, trimmed and finely sliced\u003c/li>\n\u003cli>Steamed rice, for serving\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_115149\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-beans.jpg\" alt=\"Trim and cut green beans into 1-inch lengths.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115149\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-beans-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut green beans into 1-inch lengths. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115162\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-peppers.jpg\" alt=\"Seed and cut red bell pepper into thin 1-inch strips.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-peppers-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Seed and cut red bell pepper into thin 1-inch strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\u003c/li>\n\u003cfigure id=\"attachment_115165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg\" alt=\"In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-sauce-blend-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a blender or in the bowl of a food processor, combine the yellow onion, garlic, chicken broth, fish sauce, ¼ cup of the cilantro, brown sugar, curry paste, lime zest and juice. Process until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. Bring to a low boil over medium heat, then reduce the heat to low, cover partially, and simmer until the chicken is very tender, about 20 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115143\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-sauce.jpg\" alt=\"Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115143\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-sauce-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Salt the chicken, then add to a large saucepan or Dutch oven. Pour the curry sauce over the top, submerging the chicken pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115154\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-pot.jpg\" alt=\"Bring to a low boil over medium heat, then reduce the heat to low.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-pot-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a low boil over medium heat, then reduce the heat to low. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115153\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg\" alt=\"Cover partially and simmer until the chicken is very tender, about 20 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cover partially and simmer until the chicken is very tender, about 20 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a slotted spoon, transfer the chicken to a plate or cutting board. Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. Simmer until the vegetables are crisp-tender, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_115151\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg\" alt=\"Using a slotted spoon, transfer the chicken to a cutting board or plate.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115151\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-chix-cooked-board-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Using a slotted spoon, transfer the chicken to a cutting board or plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115146\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-veg1.jpg\" alt=\"Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the coconut milk, green beans, bell pepper, and green onions to the saucepan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115144\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-scallions.jpg\" alt=\"Simmer until the vegetables are crisp-tender, about 10 minutes.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-scallions-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer until the vegetables are crisp-tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, shred the chicken, discarding any gristle or fat. When the vegetables are tender, return the chicken to the pot, simmering gently until it is warmed through.\u003c/li>\n\u003cfigure id=\"attachment_115163\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-pick-chix.jpg\" alt=\"Meanwhile, shred the chicken, discarding any gristle or fat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-pick-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meanwhile, shred the chicken, discarding any gristle or fat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115141\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-add-chix.jpg\" alt=\"When the vegetables are tender, return the chicken to the pot.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-add-chix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">When the vegetables are tender, return the chicken to the pot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-cooked1.jpg\" alt=\"Simmer gently until the curry is warmed through.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-cooked1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Simmer gently until the curry is warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve over steamed rice, garnished with the remaining cilantro.\u003c/li>\n\u003cfigure id=\"attachment_115167\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg\" alt=\"Serve over steamed rice.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-serve-on-rice1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Serve over steamed rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115158\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/green-curry-final.jpg\" alt=\"Garnish with the remaining cilantro and serve.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-115158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/green-curry-final-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with the remaining cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Sweet Potato - The Super Tuber!",
"title": "Sweet Potato - The Super Tuber!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
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"description": "Black-eyed peas are considered good luck on the first day of the year, and you’re in luck…here’s a healthy, and delicious, take on a black-eyed pea salad.",
"title": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette | KQED",
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"headline": "New Year’s Day: Healthy Black-Eyed Pea Salad with Sherry Vinaigrette",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not really a fan of black-eyed peas. Being from the south, they are a fairly common legume and make their appearance in plenty of dishes, the most famous being Hoppin John'. But all I remember of these two-toned beans is a big mushy pile of flavorless blech. I clearly haven’t had good black-eyed peas in my life.\u003c/p>\n\u003cp>So I set out to change these recollections with an updated dish. Now, I like a good, vinegary bean salad. Lentils vinaigrette--hell yes. Homemade white bean salad with tuna--now you’re talking. And what I came up with was a healthier version of black-eyed peas with a few crunchy veggies, and an herbed vinaigrette with plenty of oomph. The great news is that you can make this a day or two in advance, and then just pull it out for your New Year’s Day feast. Or eat it anytime for lunch or as a side dish for dinner.\u003c/p>\n\u003cfigure id=\"attachment_114307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114307\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas.jpg\" alt=\"Black-eyed peas, drained and rinsed and drained again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas, drained and rinsed and drained again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To keep things easy, and make this quickly, I used canned beans. But if you want to take the time to start with dried beans, you’ll need 1 cup dried black-eyed peas, soaked in cold water overnight. The next day, drain and rinse the soaked beans. Add to a large saucepan, then add enough water to cover the beans by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until the beans are tender but not mushy, about 45 minutes (the amount of time it takes to boil beans can vary greatly depending on the age and type of bean, so taste as you go). Drain the beans and run under cold water. Let drain, then transfer to a serving bowl. Let cool.\u003c/p>\n\u003cfigure id=\"attachment_114300\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg\" alt=\"Healthy Black-Eyed Pea Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Healthy Black-Eyed Pea Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Healthy Black-Eyed Pea Salad\u003c/h2>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15.5-ounce) cans black-eyed peas, drained and rinsed and drained again\u003c/li>\n\u003cli>1 roasted red bell pepper, finely chopped\u003c/li>\n\u003cli>1 large or 2 medium stalks celery, finely chopped\u003c/li>\n\u003cli>1/2 small red onion, finely chopped\u003c/li>\n\u003cli>1/2 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Sherry Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 tbsp sherry vinegar or red wine vinegar\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>1/2 tsp sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114308\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-veg.jpg\" alt=\"Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the drained and rinsed beans in a large serving bowl. Add the roasted bell pepper, celery, red onion, and parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. Alternatively, whisk together the vinaigrette ingredients in a bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114304\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg\" alt=\"To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-shake-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, in a jar, shake together all the vinaigrette ingredients plus a pinch each of salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Pour vinaigrette over the bean mixture. Stir to combine, cover, and refrigerate until chilled, about 1 hour. (The salad can be prepared up to 1 day in advance.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114306\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg\" alt=\"Pour vinaigrette over the bean mixture.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour vinaigrette over the bean mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114303\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg\" alt=\"Stir to combine, cover, and refrigerate until chilled, about 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir to combine, cover, and refrigerate until chilled, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Taste and season with salt and pepper, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_114301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg\" alt=\"Taste and season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114299\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg\" alt=\"Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/black-eyed-peas-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish the Healthy Black-Eyed Pea Salad with some fresh parsley and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mexican-Style Thanksgiving: Savory Black Beans",
"title": "Mexican-Style Thanksgiving: Savory Black Beans",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"description": "Perfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was in college in Texas, many years ago, my off-campus house was often the gathering place for friends. And when friends gathered, we made food – lots of it. As students we were on a strict budget, and many folks were vegetarian (for both political and budgetary reasons!) so we had to be creative. Of the many favorites during those days, which have carried through to my adulthood, one of the stand-outs was making a big pot of savory-sweet black beans.\u003c/p>\n\u003cp>Nothing irks me more when you order black beans at a restaurant and all you get is an unseasoned pile of starchy blandness. (Ok, well, plenty of things irk me, but come on....all it takes is a little salt and spices to jazz up beans.)\u003c/p>\n\u003cp>My friends and I came up with this recipe, which hasn’t morphed much in the (ahem) number of years since college, and I still love serving it at big gatherings. It would be a great addition to an alternative Mexican-inspired Thanksgiving spread alongside Mexican rice and chile-rubbed turkey with mole gravy. But it’s just as festive when served up over a bowl of white steamed rice with a pile of warm, fresh tortillas, the way we did it back in Texas so long ago (if you are really feeling fancy, top it with fresh tomato pico de gallo, shredded Jack cheese, and a dollop of sour cream.)\u003c/p>\n\u003cp>Be sure to soak your beans the night before as it helps plump them up, gives them better texture, and makes them cook a bit faster.\u003c/p>\n\u003cfigure id=\"attachment_113464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-uncooked.jpg\" alt=\"Pre-soaked black beans ready to cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-uncooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pre-soaked black beans ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Savory Black Beans\u003c/h2>\n\u003cp>\u003cem>Makes 10–12 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb dried black beans (about 2 cups), soaked overnight in cold water to cover by a few inches\u003c/li>\n\u003cli>4 cloves garlic, peeled\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>1 small red bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small yellow or orange bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 small green bell pepper, trimmed, seeded, and finely chopped\u003c/li>\n\u003cli>1 tablespoon dried Mexican oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dry red wine\u003c/li>\n\u003cli>2 tablespoons sugar (optional)\u003c/li>\n\u003cli>Hot pepper sauce, to taste (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-veg-cut.jpg\" alt=\"Prepped vegetables for the savory black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-veg-cut-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepped vegetables for the savory black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drain and rinse the beans. Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender, about 1 hour (this is highly dependent upon the age of the beans so it could take less time or more time, so keep an eye on them!). If the beans start to dry out, add a little boiling water to keep them moist and slightly soupy. (If, at the end of cooking, there is too much liquid in the pot, skim some of it out.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113459\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-raw-water.jpg\" alt=\"Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-raw-water-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the beans, garlic cloves, and bay leaves to a large, heavy saucepan or pot and add cool water to cover by about 1 inch. Bring to a boil over high heat, then cover partially, reduce the heat to low, and simmer, stirring occasionally, until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. Cook, stirring, until the vegetables are really tender, about 8 minutes. When the beans are tender, add the vegetables to the beans. Stir in the wine and sugar. Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113451\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg1.jpg\" alt=\"In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan, warm the olive oil. Add the onion, bell peppers, oregano, and 1 teaspoon salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113463\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-toss-veg.jpg\" alt=\"Cook, stirring, until the vegetables are really tender, about 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-toss-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the vegetables are really tender, about 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-add-veg.jpg\" alt=\"When the beans are tender, add the vegetables to the beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the beans are tender, add the vegetables to the beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-sugar.jpg\" alt=\"Stir in the wine and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-sugar-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the wine and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-finish.jpg\" alt=\"Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let simmer for 15 minutes longer, then taste and adjust the seasonings with salt, pepper, sugar, and hot sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113456\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final1.jpg\" alt=\"Serve the Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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