maple and matcha


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beet, kale, and goat cheese pizza | veggies, veggies, veggies…

I love beets and kale.

baked kale and beet pizza

But when we get them almost every week of the summer as a part of our CSA box… well, I had to get a little creative. So here’s a veggie-topped pizza for your using-up-all-the-vegetable needs!

Do you have a favorite beet or kale recipe that keeps them interesting throughout the summer?

Ingredients (makes 2 pizzas)

kale and beet pizza assembly

Instructions

  1. Cut beets in half, then slice and steam until almost ready to eat
  2. Over medium-high heat, stir-fry onion, kale, and summer squash until slightly crisp. Got more vegetables to use up? Throw ’em in here!
  3. Prepare your pizza pan: use a pizza stone, or a flat baking sheet with a thin layer of oil and flour or cornmeal
  4. Roll out your pizza dough and place on the pan
  5. Spread stir-fried vegetables (onion, kale, squash) in an even layer on dough, then place the beet slices
  6. Crumble goat cheese and sprinkle mozzarella
  7. Bake for ~10 minutes, or until crust is crispy and cheese is browned
  8. In the last minute of baking, top with diced fresh basil as desired (in case you’re checking the photos, I added the basil before baking, but this made it come out a little toasty at the end, so I’d recommend you put it in later)

kale and beet pizza

Enjoy!


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Bento #1

Unimpressed giraffe enjoys ginger mizuna, carrot and radish pickles, and nori tamagoyaki #BentoBuddy

A post shared by Jen (@mapleandmatcha) on

From left to right:

  • cherry tomatoes
  • blanched mizuna topped with soy sauce, ginger, and bonito flakes
  • carrot and radish pickles – I used radish instead of Japanese daikon
  • nori tamagoyaki (rolled egg with seaweed)


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enchiladas two ways (chicken & tofu) | lick your fingers

Do you have a dish that you would keep eating forever if your stomach didn’t run out of room? That’s how I feel about these enchiladas.

Even after the meal is over, I find every excuse to have “just a little more” – a bite here as I pack the leftovers into containers, a bit there when I (inevitably) spill some, licking the spatula once the baking dish is empty…

Tofu and chicken enchiladas from Maple and Matcha

In my family we have certain meals that everyone gets to personalize, and enchiladas are one of them. If you are trying to please multiple palates, you can easily make different fillings and bake them all in the same dish (as long as you remember where you put each one). This chicken filling is based on my dad’s recipe, which has a super savory and rich flavor. The tofu filling is based on my mom’s recipe, using mashed tofu and cheese to make it extra soft and creamy. I think the perfect combination is some of each.

Ingredients (makes 20 enchiladas)

  • 20 corn tortillas

Chicken Filling (makes 10)

  • 2 chicken thighs, cut into small pieces
    • Note: these instructions are for uncooked chicken, but if you use cooked chicken you can just mix everything together.
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 5 mini sweet peppers (or 1 bell pepper), diced
  • 1 (12 oz.) can black beans
  • 2 (12 oz.) cans red enchilada sauce
    • 1/2 cans for filling
    • 1 1/2 cans for topping
  • 1/2 cup grated cheese (recommended: cheddar)

Tofu Filling (makes 10)

  • 1/2 block tofu
  • 1 1/2 cup grated cheese (recommended: cheddar)
    • 1 cup for filling
    • 1/2 cup for topping
  • 1 (4 oz.) can green chilies
  • 1 (12 oz.) can green enchilada sauce
    • 4 tbs for filling
    • remainder for topping
  • 1/2 cup frozen sweet corn

Instructions

Cooking time: 75 minutes (15 min to make each filling, 15 min to assemble, 30 min to bake)

Chicken Filling

  1. Put frying pan over medium-high heat
  2. When pan is warm add chicken, onion, and garlic; stir fry until onion and garlic is tender and chicken starts to brown
  3. Add peppers, cook for another 5 min
  4. Add black beans and enchilada sauce, cook for another 5 min

Chicken enchilada filling from Maple and Matcha

Tofu Filling

  1. Mash tofu
  2. Mix in cheese, green chilies, enchilada sauce, and corn

Tofu enchilada filling from Maple and Matcha

Assembly

  1. Preheat oven to 350 F
  2. Using 2 medium baking dishes, just barely coat the bottom of each with enchilada sauce (red for dish that will have chicken enchiladas, green for tofu enchiladas)
  3. To assemble enchiladas: fill center with a rectangle of filling, fold over the edges, and carefully place in pan seam-side down
  4. Add toppings to each pan: first cheese and then enchilada sauce, trying to cover all surfaces to avoid burning
  5. Bake for 30 min, or until top is lightly browned and all cheese is melted

How to make enchiladas from Maple and Matcha

Enjoy!


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littleneck clams | family & friends

LittleneckClams_2

Happy 2015!

Although the arrival of a new year often focuses on looking ahead, it comes on the heels of the holidays, a time for family and treasuring shared past moments. A few years have passed since I moved away from home for college and then work, but within seconds of pulling into the driveway I almost feel as though I’m back in high school. Hugs from your parents never change!

This year while visiting my mom’s family in Rhode Island, a friend of my uncles happened to stop by. He has known them for a long time, and instantly recalled one time that he took my uncles and mom out sailing. Isn’t it funny how we can remember a single day? Family and friends, no matter how long or short a time we spend together, fill in our reel of memories.

On to food: the family friend generously gave us some littleneck clams that he had collected that day. And by some, I mean a lot. I mean look at this stack of them!

LittleneckClams_1

We decided just to steam them and eat them with a simple dipping sauce. Serve them with a side of your choice – we complemented it with rice and roasted vegetables. We managed to finish off almost the entire batch between just three of us! So consider yourself warned.

What is one of your favorite family or childhood memories?

Eat up and stay warm! Cheers, Jen

LittleneckClams_4

Ingredients:

  • littleneck clams
  • for dipping sauce:
    • 1 tbs butter
    • 1 tbs soy sauce
    • 1 clove garlic – crushed

Instructions:

Clams

  • Let clams soak in fresh water for about 20 minutes to release sand, then pick clams out of sandy water and scrub shells until clean.
  • Place a colander in a large pot and fill the pot with water. The water level should not be not above the bottom of the colander – you want to steam, not boil the clams.
  • Heat the water to boiling, then put the clams in the colander.
  • Steam for about 10 minutes, and transfer all clams that have opened to a serving dish. Discard those that do not open. Since we had a large number we removed them in batches as they opened, which took weight off of the clams at the bottom and allowed them to pop open when ready.
  • Reserve some of the steaming liquid at the bottom of the pot to use as a (salty) dipping sauce.

Dipping Sauce

  • Melt butter in microwave, then mix in soy sauce and crushed garlic.

To Serve

  • Dip each clam first in steaming liquid and then the butter sauce.

LittleneckClams_3


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white bean and kale soup | fun with veggies

As I mentioned in a previous post, we signed up for a Community Supported Agriculture (CSA) share, which means we get a grab-box of veggies every week this summer! We ate a lot of salad last week, and wanted to mix things up this week with a savory soup!

white bean and kale soupIngredients:

  • 2 hot italian sausages (can substitute another type of your liking, or leave out to make vegetarian)
  • 1 onion
  • 2 cloves garlic
  • 2 quarts chicken or vegetable broth
  • 1 bunch kale
  • 1 cup (dry) or 1 can pre-cooked white beans
  • Seasonings: salt, pepper, bay leaves, thyme, oregano, basil, paprika
  • 2 medium carrots
  • 1 turnip
  • 1/2 celeriac
  • 1 broccoli stalk
  • 4 medium red potatoes

Instructions:

  • Prep: Finely dice onion and garlic. Cut sausage and remaining vegetables into half-bite-sized pieces.
  • Saute sausage, onion, and garlic until browned.
  • Add broth, kale, and beans. Let simmer for 30 minutes.
  • Season to taste.
  • Add carrots, turnip, celeriac, broccoli, and potatoes. Let simmer for 15 minutes or until all vegetables are tender.

Serving Suggestions: over rice or with a slice of bread on the side!

Eat up!