Asian Broccolette Polenta

Special PSA - All Thin-Mint Girl Scout cookies are now vegan! Woot, woot! Upon learning this Todd told me, " I'll take 1 million boxes please."

Asia and Italy collide in today's recipe. Have you used broccolette? Perhaps it's common in the states. It's so fun! I've never found it in our grocery stores up here in Alaska, but it came in my Full-Circle box and I was beyond giddy with excitement. I happened to have a polenta roll that I got for Christmas (food gifts are the best) and it was definitely calling out to me from the fridge.

I was craving a kind of stir-fry/asian dish and I thought this would be a great way to use my broccolette. Why not just combine stir-fry, broccolette, and polenta then?! If you're on the fence with regards to pairing polenta with an asian influenced sauce, don't be! Polenta is so neutral that it really just tends to blend in with whatever the bolder flavors of your dish are. 

“Never waste your time trying to explain who you are to people who are committed to misunderstanding you.”

— Unknown

Asian Broccolette Polenta

Tender broccolette and bell pepper sauteed with polenta in a sweet stir-fry sauce. Asian meets Italy in this unique dish! The use of pre-made polenta allows it to come together very quickly.

Yield: 6 servings

Ingredients

• 1 Tbsp. sesame oil
• 1 medium bunch of broccolette, florets and stems cut on the diagonal
• 1 red or yellow bell pepper, diced
• 1 18oz. roll of pre-made polenta, diced
• Sauce:
• ¼ cup + 2 Tbsp. soy sauce
• 2 Tbsp. water
• 2 Tbsp. brown sugar
• 2 large garlic cloves, minced
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. agave nectar or maple syrup
• 1 Tbsp. corn starch
• dash of red pepper flakes
• pinch of black pepper

Cooking Directions

1. First, chop the vegetables. Studies show that if broccoli is allowed to rest 10 minutes after being chopped, it’s antioxidants are greatly increased.
2. In a large frying pan heat the sesame oil over medium. Then, add the vegetables and polenta. Sautee for about 10 minutes until the broccolette becomes bright green and the polenta begins to break down.
3. Meanwhile, whisk together all the sauce ingredients.
4. Add to the vegetables and stir well, deglazing the pan. Cover and allow to cook for an additional 5-10 minutes, stirring occasionally. The polenta should break down and the vegetables should be tender when done. Serve hot.

Dutch Word of The Day

Daylight --> Daglicht (doch-lickt) We have so much daylight now up here in Alaska. It's actually light when I get off work now! Huzzah!

Good Deed of The Day

Did you hear about President Obama's commitment to preserving the Arctic National Wildlife Refuge up here in my home state.  Let's help make that a reality! Some places are too special to develop they said. I agree. 

Today's music is from a band that's a few classes below me in high school! They are one of my very favorite bands, who I discovered a couple years ago off hand and then learned they were from Palmer, AK! 

Shiitake Tempeh and Kale Stir-Fry

If you happen to hate books, a most unfortunate and perplexing circumstance, then today is your lucky day. A recipe instead of a book review! Of course, if you love books, it's still your lucky day because this stir-fry is awesome and you can enter yesterday's giveaway for a smoothie recipe book that'll blow your socks off. 

I'm high in spirits today, but feeling rather taciturn. Please forgive me for this reserved post.

“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”

— Kurt Vonnegut

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice. I know you'll love it. 

print recipe

Shiitake Tempeh and Kale Stir-Fry

by Katie @ Produce on Parade September-24-2014

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Ingredients

• desired amount of cooked rice or quinoa (I like red rice)
• 1 oz. dried shiitake mushrooms, reconstituted and sliced
• 8 oz. tempeh, sliced very thinly
• -- Marinade --
• 1/3 cup liquid aminos or soy sauce
• 2 Tbsp. corn starch
• 3 Tbsp. rice wine vinegar
• 1 Tbsp. agave nectar
• 1 Tbsp. fresh ginger, minced
• garlic clove, minced
• ½ cup water from reconstituting shiitake mushrooms
• -- Conclusion --
• 1 Tbsp. sesame oil
• 2 garlic cloves, minced
• dash of crushed red pepper flakes
• 1 small bunch of kale, chopped and stem tips discarded
• 3 green onions, sliced thinly on the diagonal

Instructions

Start by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade. Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes. Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside. Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 4

Bob loves to eat his dinner from the Kong!

Dutch Word of The Day

I'm learning Dutch now along with German! Check out Duolingo to learn languages for free. I'm not affliated, I just love them!  Rice --> rijst (ryest) - with a slight rolling of the "r"

Good Deed of The Day

You've got to read this article from Vanity Fair on Sam Smith, co-creator of The Simpsons, feisty atheist, and a huge champion for animal rights who has been diagnosed with terminal cancer. What a huge inspiration.