Asian Style Bowls

This recipe first appeared on the CAFE newsletter in April 2020

Recipe and words by Amanda Callahan, edited by Ellie Sharp

The “bowl” has become one of the easiest, tastiest and most versatile ways to get a satisfying dinner on the table. You can customize a bowl menu to your family’s taste — Asian, Mexican, Mediterranean — and the combinations within each profile are endless. I try to prepare everything in one pan for easy cleanup. And, if you plan ahead and chop ingredients ahead of time, this meal is usually ready in about 30 minutes. Provided here is my Here’s a super-simple take on an Asian-style bowl. 

First, start with a protein base. I like to use ground pork (pictured), but any ground meat will work well. Chicken and turkey are lovely! If you don’t have ground meat, use finely chopped or sliced chicken breast. I haven’t tried meat substitutes like crumbled soy, “scrambled” tofu or Beyond beef products, but I imagine even they would soak up the delicious Asian flavored sauce, too.

Asian greens are superb AND in season right now — perfect for this dish! Varieties like mizuna, and bok choy are ideal, but feel free to experiment with what you like or want to try. Kale is a good option as is a 50/50 mix of spinach and dandelion greens. Endive, mustard and arugula will all be delicious, too. If you prefer to stick with an old favorite, you can use classic cabbage.

A final note on seasonings: this is a great chance to use that bottle of Asian sauce or seasoning you bought for that one recipe that one time and is now hiding in the back of the fridge or pantry. Mirin, hoisin, and miso would all be exquisite. This recipe is just a template for basic Asian flavors using standard pantry ingredients. But go wild and experiment with what you’ve got! I have a bottle of pickle wine (!?!?). It definitely makes it into my Asian bowls.

I just can’t get enough of the amazing local mushrooms currently available and those are the next essential ingredient in my bowls. Any mushroom will do! Don’t like mushrooms? You can use a umami, flavor packed substitution such as frozen shelled edamame or cook broccoli, green beans, or asparagus over high heat with soy sauce until crisped on the edges. In the summertime, eggplant is my favorite to include. 

Ingredients:

  • 3-6 TB high heat tolerant oil, divided (examples: coconut, avocado, canola)
  • 1 small onion, minced (scallions are a great substitute but don’t need to cook as long!)
  • 1 rounded TB grated ginger
  • 4 garlic cloves, minced, divided
  • 1 lb ground meat or meat substitute
  • 3 TB good quality soy sauce or tamari* see note at the bottom
  • 1 tspn. Asian chili paste or sriracha (more if you like it spicy!)
  • 2 TB rice wine vinegar
  • 1 tspn. Honey or maple syrup
  • 1 tspn. sesame oil
  • 12 oz. oyster or shiitake mushrooms, sliced (or any fresh mushrooms you like)
  • 2 TB soy sauce
  • Splash of rice wine vinegar
  • 1 large bunch of greens (such as bok choy, pictured)
  • Salt and pepper
  • For serving: rice or cauliflower rice, ½ cup kimchi, sriracha, sesame seeds, scallions

Directions:

  1. Over medium high heat, melt 1TB oil and add the onion and ginger. Saute for about two minutes. Add the meat. Break up the meat and disperse among onions. When the meat is almost done and there’s a bit of pink left, add ⅔ of your minced garlic. Incorporate well. 
  2. Turn heat down to low and add soy, chili paste, vinegar and maple syrup. Combine well and cook for a few minutes. Add the sesame oil and turn off the heat. Dump meat mixture into a separate bowl and keep warm. 
  3. Using the same pan, heat 2 TB oil over medium heat. Add sliced mushrooms. Saute until mushrooms release their juices. The mushrooms will soak up all the oil. If needed, and the pan gets too dry and mushrooms start to burn, you can add more oil. After about six to eight minutes, the mushrooms should start to look juicy. Add the soy sauce, vinegar and reserved ⅓ minced garlic. Cook for another minute or two. Taste for seasoning (I needed to add a pinch of salt and pepper). Move mushrooms to a small bowl and keep warm.
  4. Heat another 1 TB oil in a pan over medium high heat and add greens. Cook over high heat to slightly wilt and brown around the edges. Lightly salt and pepper. Add mushrooms back in and heat back up. Turn heat off. Taste for seasonings again and adjust to taste. 
  5. To serve, divide the rice, meat and veggies into bowls and top with kimchi, extra sriracha and sesame seeds. 

* I use a super high quality mushroom flavored soy sauce that is found in Asian grocery stores. The best local grocery substitute will be tamari. However, if all you have is soy sauce, you may find you need to use more with a bit more sweetener, too. You might also find that your meat won’t be dark and sticky like mine pictured. If you like that texture/flavor profile, you might find that adding some hoisin sauce will do that trick as well! 

Saag Paneer-Inspired Greens and Feta

Saag Paneer-Inspired Greens and Feta 

This first appeared in the CAFE newsletter, published in May 2021
Words and photos by Amanda Callahan of Callywood Farms, edited by Ellie Sharp

Back when I was in graduate school at the University of Denver, my apartment was just around the corner from this little Indian place. As a born and bred Southern girl, I had never experienced Indian food but after one dinner there I was hooked. I spent a lot of money at that little Indian place, and I vowed to learn how to make my favorites at home. Armed with the Internet and books, I started ordering spices online and referring back to my remembered tastes of the restaurant to re-create dishes.

Once we moved to South Carolina, I had to adapt recipes to our garden and native species: I make a mean masala with crowder peas in place of the usual chickpeas, and my family enjoys many delicious vegetables in curry sauces with okra and beets being some of our favorites. But when “Sweet Tea” at Saint Basil Farm (now Growing Green Farms) asked if I’d ever made “saag” from wild spinach or lamb’s quarter I answered, “You know, I haven’t!”, and I knew that was a challenge I needed to meet as saag paneer is a personal favorite. Saag paneer is a classic Indian dish. It starts with puree of greens in a spiced sauce to which fried cubes of fresh paneer cheese, which is a mild farmer’s cheese, are added at the end of cooking. The greens and the creamy cheese are reminiscent of creamed spinach in American cuisine, but complex and vibrant with the Indian spice profile.

One of the more recent, approachable Indian cookbooks is “Indian-ish” by Priya Krishna and it is a fabulous cookbook if you’re looking for easy, adaptable Indian-ish recipes. Paneer is very hard to come by in the rural US. I often make it from scratch or buy it in bulk from one of my favorite restaurants up in Greenville, SWAD. However, Priya suggests using feta cheese thus making this dish easy to recreate with a local ingredient list!

And so I set out to adapt Priya’s already adapted version of the dish to include local greens. Priya uses only spinach in her recipe, but traditionally saag is often cooked with bitter greens, usually mustard greens with spinach and I have even seen some old-school Indian recipes that use kale, radish and turnip greens. I suspect saag would do excellent with a handful of dandelion greens from your yard too.It also makes a truly excellent dish with the lamb’s quarter offered on CAFÉ. 

I invite you to step outside the box with this local take on a classic Indian dish! 

  • ¼ cup plus 2 tablespoons of ghee (clarified butter) or oil of choice (such as vegetable, avocado, coconut, etc), divided 
  • 2 tablespoons coriander seeds
  • 2 green cardamom pods or ¼ teaspoon ground cardamom 
  • 1 onion, chopped
  • 1 tablespoon fresh ginger, chopped
  • 3 garlic cloves, chopped
  • 1 lb braising greens mix (kale, turnip greens, Brussel sprout greens, etc.)
  • 2 packages lamb’s quarter, spinach or radish greens
  • 1/2 lime, juiced
  • 1 small hot pepper, chopped, or ground cayenne to taste
  • 1 teaspoon salt
  • 1/2 cup of feta cheese, drained from brine to dry out a bit, chopped into small cubes
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafetida (optional, but is a great Indian pantry spice if you plan to cook Indian food!)
  • 1/2 teaspoon chili powder

Directions:

  1. Over medium heat, warm the ghee (or oil) in a large pan. Once warm, add the coriander and cardamom and cook, stirring, for about 2 minutes or until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. 

2. Add the greens in batches, wilting down and adding more as you make room. Once all is added, cook for 4 to 5 minutes.

3. Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. (If you have an immersion blender, blend in the pan.) Stir in 1/2 cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.

4. While the feta cooks work on the ghee-spice mixture. In a small pan over medium-high heat, warm the remaining 2 tablespoons of ghee (or oil) for 1 minute. Add the cumin seeds. As soon as the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat (cumin seeds will burn quickly, so keep your eye on it!). Immediately add the asafetida (if using) and chili powder.

5. Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking and mix.   

Thai Pork Larb

Thai Pork Larb
Recipe and photos by Amanda Callahan of Callywood Farms, words co-written and edited by Ellie Sharp, first appeared in the CAFE newsletter
Inspired by: NYTimes and here

If you’ve been to a Thai restaurant, chances are you’ve seen this iconic dish on the menu — and for good reason! It combines the best of sweet and savory elements with textures that run the gamut from soft to crunchy. At its core, larb is a Laos-based meat salad that is then spiked with all sorts of ingredients making it a cinch to prepare — and to customize to your preferences. I used pork, but you can also incorporate beef, chicken, turkey, tofu, or even mushrooms. Add-ins are flexible too, such as lime juice, cilantro, peanuts, chile peppers, fish sauce and other condiments. The more variety you add, the more the resulting flavors will mingle and meld into a truly palate-pleasing experience.

For me, the distinguishing characteristics of larb are the combination of lime juice, fish sauce, and ground toasted rice. The toasted, ground rice can be difficult to make without the right tools – a mortar and pestle or a coffee grinder will do. If not, skip the step! It won’t be as authentic of an experience, but will still produce a tasty dish! 

Ingredients

  • 1 large red onion or 3 shallots, divided per instructions below
  • Hot water – between ½ cup – 1 cup
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 3 tablespoons jasmine, basmati or long grain white rice 
  • 1 tablespoon cooking oil
  • 1 pound of local ground pork, chicken, beef (you could even try tofu or mushrooms for my plant based peeps!)
  • 3-4 garlic cloves, minced
  • ¼ cup lime juice (2-3 limes, juiced)
  • 2 tablespoons fish sauce
  • 1 teaspoon honey
  • Salt & pepper to taste
  • Crushed red pepper or fresh chilis, sliced, quantity to taste
  • 1 bunch of cilantro, chopped

For serving

  • Butterhead lettuce, outer/large leaves removed for cups
  • Radishes, chopped
  • Pickled jalapeños/peppers and the onions 

Instructions
1. With the onion/shallots – you want half of it sliced for pickles and the other half finely minced to cook with the meat. Prep as so.  

2. For the pickles: put the sliced half of the onion in a large bowl. Add the red wine vinegar and salt, and cover with hot water. Set aside. 

3. For the larb: place a large cast iron skillet over medium heat and add the rice, swirling to coat it with oil and allow to toast. It should only take a few minutes for the rice to take on a golden, almost brown hue. Remove and grind using a mortar and pestle or a coffee grinder. You’re aiming for a textured powder-like consistency. Be careful not to over do it with the coffee grinder. Set aside.

4. In the same pan, add the oil. Once it is heated, add the remaining diced onion. Sauté for a few minutes to soften, add the garlic, sauté another minute until fragrant, and season with salt and pepper. Add the meat, breaking it up with a wooden spoon. Cook until the meat is no longer pink and cooked through, about 7-8 minutes. Add additional heat, if desired, with crushed red pepper or fresh chilis. Remove from heat and set aside to cool slightly.

5. To a small bowl, add the lime juice, fish sauce, and honey. Stir to combine. 

6. Set up with lettuce cups and toppings.

7. When the meat has cooled a bit, pour the reserved lime juice/fish sauce on top, combine with chopped cilantro and taste to adjust seasonings. Add more salt, pepper, or heat as needed!

8. Scoop large spoonfuls of larb into lettuce cups, top with pickled onions, radish or other toppings you desire. Serve with steamed rice if you’d like.

Roasted Winter Vegetable Soup

Roasted Winter Vegetable Soup with Guanciale and Celery Salad Topping

First featured on Clemson Area Food Exchange newsletter
Recipe and photos by Amanda Callahan of Callywood Farms, Edited and words by Ellie Sharp

Ready for another super easy, super versatile and super delicious recipe? Keep on reading! I love roasted turnips: the cooking process brings out the sweetness of this misunderstood root veggie and makes them approachable for those who shy away. That said, turnips do tend to have a “love ‘em or hate ‘em” reputation, so I wanted to make something that would be appealing to fans and could-be fans alike. Soup seemed a natural place to start with its cozy vibe well-suited for our current cold temperatures.

But, how could I make unconvinced turnip eaters more interested? Enter the ever-popular garden darlings: potatoes and carrots. By pureeing and blending the turnips with these beloved add-ins, you get the best of both worlds: full, rich flavor without the pronounced turnip twang. Win!

If you’re still unsure, let me give you a little firm-but-polite nudge. Put your support-the-farmers-money-where-your-mouth-is, step outside your comfort zone and bring a variety of vegetables and meat cuts into your home. Buy the turnips, grab and cure the pork jowl and let’s get these overlooked items onto your plate! 

Pro tip: Save all your resulting veggie peelings to make stock. Keep a freezer bag in your freezer and add onion, carrot and celery peelings/ends until it’s full. Mushroom stems, some potato peelings and herbs stems are other great additions, but steer clear of brassica items (cabbage, kale, broccoli, etc.). Once the bag is full, add to a large pot or stock pot with leftover bones, cover with water, bring to a boil and simmer on low for three to four hours (or longer if you wish). Add water as needed to keep ingredients covered while they cook. Strain and enjoy!

INGREDIENTS
2 turnips, peeled and coarsely chopped
2 potatoes, peeled and coarsely chopped
2 pounds carrots, peeled and coarsely chopped
1 large onion or several small, coarsely chopped
2 stalks celery, leaves removed and saved, cut into large chunks
2 heads of garlic
1 handful of roasting blend of fresh herbs, chopped (or more to taste)
Extra virgin olive oil
Salt and pepper
4 slices guanciale or thick-cut bacon, sliced into lardons (small strips or cubes)
6 cups stock
½ lemon, juiced

DIRECTIONS

  1. Preheat the oven to 425.
  2. On a large rimmed sheet pan, layer all the vegetables in a single layer, using two pans if you must (you won’t get the charred edges with an overcrowded pan). Drizzle with oil, season aggressively with salt, pepper, and herbs. Toss to coat. Roast in the oven for about 30 minutes until charred in spots, flipping and rotating pan halfway through cooking time.
  3. While the vegetables cook, mince the celery leaves and place in a small bowl. Add lemon juice and cracked black pepper. Mix thoroughly, set aside.
  4. In a large soup pot set over medium heat, crisp the jowl or bacon pieces. Remove from heat, set aside. Remove all but 1-2 tablespoons of the fat from the pot. 
  5. When the vegetables are done, place in a high-power blender with 2 cups of stock and puree until smooth. Alternatively, put vegetables and stock into the soup pot and use an immersion blender to puree.
  6. Pour the puree into the soup pot and set to low heat. Add the rest of the stock and simmer over low heat for 5-10 minutes to allow the flavors to come together. Adjust seasoning to your liking.

To serve: ladle soup into bowls. Top each with crispy guanciale or bacon pieces and a scoop of the celery leaf salad. I also was thinking a chili oil would perk it up nicely as well. Enjoy!

Substitutions: The vegetables are pretty interchangeable here. Try rutabaga, squash — whatever you’ve got in the fridge that needs to be used. If you’re vegetarian/vegan, replace the pork with chickpeas roasted in a hot oven until crispy and browned.

Pork Belly Tacos!

I get a lot of requests for what to do with fresh pork belly. Because so many of the local processing facilities do not offer curing and smoking belly for bacon, we offer pork belly in slabs. Many customers choose to cure their own bacon, SO delicious! But there are so many other easy options to add to your cooking repertoire! I have recently seen pork belly tacos popping up on many menus, so I thought I’d show y’all how I make them at home.

It starts with a good ole rub down of spices. I went with more sweet/savory for a warming combination with cinnamon, and coriander. But you can go with traditional taco seasonings and more of a blend of cumin and chili powder, if you wish! Make sure you rub into every little crevice and coat it well. Not pictured: rub the belly down with some olive oil after the dry rub to create a wet surface area.

After slow roasting in the oven for a few hours, you’ll have a toasty spice coated belly. Super important: let the belly rest! If you try to cut into now, you’ll lose all the flavorful juices, while burning your hands! So you can do the initial bake the day before (and cool and refrigerate) or make sure you plan in resting time before proceeding! Thinly slice the pork belly and place on a sheet pan. I drizzled it with the juices from the first bake. And they went back in the oven to get crispy!

We served ours on Siete Grain Free Tortillas, pineapple salsa, citrusy red cabbage slaw, and pickled onions and jalapeños. Delicious!

If you want to make a quick, healthy slaw: thinly slice 1/2 head of red cabbage. Add juice of a lime, half the juice of an orange, 1/4 tsp salt, small splash of oil and mix.

Pork Belly Tacos

Ingredients:

~2lb fresh pork belly slab without skin

1 heaping teaspoon of cumin, coriander, smoked paprika, cinnamon, and salt and pepper.

1 TB oil

Tortillas and toppings of choice, pictured here is pineapple salsa, red cabbage slaw, pickled onions and jalapeños, and salsa verde

Directions:

  1. Preheat oven to 300 degrees.
  2. Rub the belly with all the spices. Taking careful consideration to coat all the little crevices and cuts. Rub a bit of oil over everything. Place in a rimmed baking sheet, cover tightly with foil. Roast in the oven for 2 hours. Remove and let cool completely. You can put it in the fridge after cooled or proceed.
  3. Raise or preheat the oven to 400 degrees.
  4. Thinly slice the belly. Arrange slices on a sheet pan, drizzle with any remaining juices and roast in the oven for about 20 minutes, flipping around 10-15 minutes.
  5. Remove from the oven and serve on tacos!

Homemade Ricotta

I know I have mentioned this before, but if you didn’t know, we have easy access to raw milk. In SC, raw milk is legal to sell. We hadn’t even tasted raw milk prior to moving here. In CO, you had to buy a share (upwards of $150) of a farm and then buy a gallon (upwards of $10). I had read a lot about the tasty, nutritious, mysterious raw milk, but it had never passed my lips. A neighbor told us about a little family farm, really close to us, Harmony Dairy. I’ll have to do a post in the future, just so you can see pictures of where I go to buy my milk. It’s literally the farm your parents told you that “Rover” went to when he got too old. I get out of my jeep after going through multiple chained gates (free roaming animals are happy, but also dangerous for cars!) and pull up to a refrigerated cooler that says, “Drink Milk.” I put my $5 in a little tool box and grab my delicious raw, un-homogenized, full-fat, cream on the top milk. On my way out, I usually pet a calf or two, whisper to a pig of give a loving nudge to a dog or chicken. Are you in love yet?

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We aren’t big milk drinkers. My milk usually ends up fermented in some variety (yogurt or kefir), in a roux, and I use it in my coffee every morning. I usually get a gallon every two weeks. Except recently I’ve been buying more and more, ever since making homemade ricotta! I’ve never been a big ricotta fan. I mean I buy it once a year when I make lasagna and never think much of it. That has definitely changed.

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While it takes some time (not much though compared to any other cheese), it is definitely worth it. You have a few minutes while the milk heats. Go nuts. Me? I play with this beauty.

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I’m shameless. Sorry. I couldn’t let one post go by without a pic!

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I heat the milk with the acid (lemon juice) and the curds and whey separate and just before it erupts into a boil is when I shut off the heat. You can see the bubbles about to surface and the temp is around 200-205.

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And then the straining begins. It takes a little while for me as I only have this little sieve. Quadrupled lined with cheesecloth, it’s ready to go. I pour and drain and pour some more and drain some more.

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Almost there…

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You can stop the straining process when it looks and feels like ricotta to you. I like mine a little on the wet side. Then I liberally sprinkle with sea salt. And eat it. And occasionally it makes it into a beautiful dish like this one.

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Summer squash and ricotta galette. Divine.

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Or on a plate alongside crackers and fig jam for an elegant snack.

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Or on top of a plate full of pasta instead of parmesan for a rich, creamy addition. So, go ahead, make some ricotta. I promise you’ll find ways to use it!

Homemade Ricotta

Adapted from: http://www.seriouseats.com/recipes/2012/06/how-to-make-ricotta-cheese-from-scratch.html

Ingredients:

  • 1/2 gallon whole milk (DO NOT use ultra-pasteurized milk, which is basically any organic milk sold at the grocery store. It will not curdle, I learned this the hard way a long time ago! If you don’t have access to fresh milk, look in the store for a low-pasteurized alternative. For instance, I know Publix’s whole milk is low-pasteurized).
  • 1/3 cup lemon juice (From 1-3 lemons. I had super juicy lemons and only needed 1.)
  • Optional: 1/2 cup heavy cream (you might need this addition if using whole milk from the store), salt to taste

Directions:

  1. In a large, heavy-bottom pot (dutch oven or cast iron is great here), add milk and lemon juice, stir briefly.
  2. Set heat to medium-low heat. Heat milk until it reaches 175 degrees at this setting. This take about 30-50 minutes.
  3. After it hits 175 degrees, raise the heat to medium-high and watch closely. You will see the curds begin to separate from the whey (pictured above) and the whole thing will look like it’s about to erupt into a rolling boil. Shut the heat off before this happens. Let it sit for a few minutes while you get the straining station set up.
  4. Over a large bowl, set your sieve and quadruple line it with cheesecloth. Pour the curds and whey into the bowl and let it drain. I keep adding liquid as it drains down. It takes me about three dumps. I get in there with a spatula (pictured above) and help the liquid get under the curds by lifting and folding with the spatula.
  5. Once it looks and feels like ricotta to you, it’s done! Again, I liberally sprinkle with sea salt, but do your to your taste preference. Yes, this means start eating it now.
  6. Keep in air-tight container in fridge for over a week.