So I finally defended my Master’s Thesis on Friday! I am absolutely thrilled, relieved, and grateful for everyone who loved, supported, and prayed for me through this process. To celebrate, I went out and drank my first ever shot (yeah, call me a late bloomer, it’s fine), and went to Trader Joe’s and bought a fortune’s worth of deliciousness (which I will now share what I did with it!).
So with my heap of spoils, I made another recipe from my fav cookbook, Allison Day’s Whole Bowls, the Baked Polenta with Caramelized Onions, Mushrooms, and Marinara. I’ll share my version of it with you now.
2 logs premade polenta (Day has a recipe for homemade polenta, but I bought some premade polenta at TJ’s)
2 Tbs. evoo
1 lb. of mixed mushrooms (I used cremini and shiitake), sliced thin
1 large onions, sliced thin into half moons
2 Tbs. maple syrup
1 Tbs. fresh chopped rosemary
1/3 cup red wine
1 tsp. kosher salt
1 24 oz. jar of marinara (I used the Italian Marinara Sauce with Barolo Wine from TJ’s, but, again, Day has a recipe for a homemade sauce if you’re feeling more work on your plate)
Grated fresh parmesan to taste
Preheat the oven to 425 degrees. Slice the polenta into 1-inch rounds, placing on a parchment-lined baking sheet, and brushing with olive oil and sprinkling with kosher salt. Bake for 25 minutes.
While the polenta bakes, cook the onions, mushrooms, rosemary, maple syrup, and salt in a cast iron skillet over medium heat for 30-40 minutes, until very soft and jammy in texture. Add the red wine in the last 5 minutes of cooking time to deglaze the pan and add flavor.
Heat the marinara on the stove.
To serve, layer all the ingredients and top with grazed parmesan. I made a side dish of oven roasted asparagus with garlic and lemon. Enjoy!
Over the holidays, university towns become ghost towns, and it’s really quite wonderful. But, if you happen to be the one graduate student who isn’t traveling to see family over the holidays, you are given all the [fill-in-the-blank]-sitting jobs. Don’t get me wrong; I am ALL about the side-hustles. In addition to being a full-time graduate student and part-time university employee, I also teach at a local fitness studio (check out Refit online! It’s an amazing body-positive fitness movement!), clean a friend’s Air B&B, do freelance writing, and donate plasma (for money, obvs). But holidays take it to a whole new level. I apartment-sat, plant-sat, dog-sat, and cat-sat. Let’s be real. I will do almost anything for bookstore/coffee shop gift cards. But the best offer I got over the holidays was to pick up my friend’s CSA (which, if you don’t know, stands for community supported agriculture, which is where you as a community member support a local farm and receive a dividend of produce in return! See if there are any local CSAs in your area; they can be surprisingly reasonable in price and the money supports local farmers. Can you think of a better use of your money?) share while she was out of town, and it was a field greens bomb. Seriously, the first day I picked up all of the produce, it took me a full hour and a half to wash, chop, and process all of it.
So I was drowning in greens, quite happily. But what’s a girl to do with 4 jars of bitter greens? Stir-fry, duh. So here’s my quick weeknight garlicky greens recipe; feel free to adjust the flavor profile as you see fit. I went a more Asian-style route, but you could really do whatever you want. Always keep in mind, these ingredient measurements are approximations. I tend to cook by feel, rather than precise measurements. Also, I found that this meal takes about 30 minutes to prepare, and will leave leftovers that are great warmed up the next day for lunch! Just be sure to add some water or broth to the rice so that it isn’t dry and gross.
6 cups minimum of your choice of field greens, chopped (I used mustard, turnip, kale, collard, radish, and mature arugula). NOTE BENE: I really like the stems, but separate these out from the leaves.
ALL OF THE GARLIC. Like seriously, knock yourself out. Slice, mince, whatever suits your fancy.
2 Tbs. toasted sesame oil
2 tsps. minced ginger or ginger paste
1 Tbs. white miso paste
1 dried Thai chili (or if you can’t find this, try a teaspoon of Sambal, an Asian chili paste)
2 Tbs. sweet chili sauce
1/3 cup rice vinegar
1/4 cup tamari soy sauce (preferably low sodium)
1 Tbs. sesame seeds
2 cups of jasmine rice
4 cups broth (PS, I make my own veggie broth with kitchen scraps. It takes so much better than store bought, it’s free, and I can control the sodium levels)
1/2 a package of extra firm tofu, diced (or 1 chicken breast, chopped, if you are a meat-eater like my husband)
1 1/2 Tbs. neutral oil
2 tsp. garlic powder
2 tsp. smoked paprika
1/4 tsp. cayenne
1/2 tsp. salt
Cook your jasmine rice in a pot or rice cooker while you make the stir fry. (Come on; it’s 2020. If you aren’t using a rice cooker or InstaPot for your grains, what are you doing with your life?) I find that rice takes about 30-40 minutes to cook, depending on the portion sizes, so time your stir-frying accordingly.
In a large skillet or wok, heat the sesame oil over medium heat. When the oil is shimmering, add the garlic, ginger, miso, green stems (if using) and Thai chili, stirring often until just tender. Add sweet chili, rice vinegar, and tamari, letting the ingredients heat through. Add in all greens, coating in the sauce. Adjust sauce as necessary, adding more of whatever your tastebuds require. Put the lid on the skillet or wok, and let the greens sweat down, stirring often (about 5 minutes). Toss in sesame seeds in the last minute, stirring to incorporate.
While the greens cook, in a separate skillet, heat your neutral oil over med-high heat. When the oil begins to shimmer, add in the tofu or chicken, seasoning with the salt, garlic, paprika, and cayenne. Cook tofu until crispy, stirring often (may require high heat) or chicken until cooked through, but tender.
Place a bed of rice in the bottom of the bowl, topped with greens, then your protein of choice. Garnish with more sesame seeds and tamari, if desired. Dig in!