ChefWide's Guide to Food Porn

MR. BMJ · 02-11-2008, 08:15 AM

Ojibway Wild Rice Pilaf with Cranberries and Pecans

True Wild Rice is actually a grass, not a rice... Ojibway harvest the most in Upper Michigan and some gets to the states via canada and the Menomini and Cree Nations. There are a couple of sites online where you can order bulk wild rice and benefit the tribes directly, Native Harvest is one. They pick hella cranberries up there in the marshes too... yum!
SO... in keeping with my love of Native Foods and flavors, cranberries and wild rice and such, here ya go:

Ojibway Pilaf with Cranberries and Pecans
this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?

The macros for the following recipe look like this per portion:
196 kcal
5 g pro
28 cho (5g fiber)
9 g fat (1g sat)

1 1/3 cup Wild Rice
1 1/3 cup Quinoa
1 cup pecan 'bits', toasted
1 cup dried cranberries
2 bunches scallions, THIN sliced
3/4 cup Flatleaf Parsley, coarse chop
3 tbs EV Olive Oil (i use oil from garlic confit, ask me i'll explain if you want)
3 tbs Green Cider Vinegar, unfiltered if you can find it.
ground malabar pepper...

Method:

this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:

cover the wild rice in a deep sauce pot with about two inches of stock over the depth of the rice, it may take a bit more later, so keep that in your noggin. bring back to a boil and then lower to simmer for about 40 minutes, please dont just let this boil, the rice is delicate and needs to be coaxed into the love mode or you will burst the 'jackets' off of the rice and it will lose its crunchyness. so, SIMMER the rice. when done, drain the stock, reserve, let the rice cool.

Toast the quinoa in a pot until it starts to to hop and dance a bit, you will know what i mean when you see it happen... er.. kind of... anyway, i digress. Toast the quinoa, shaking frequently so it doesnt burn then pull off the fire and let cool a bit, shaking. Now WATCH OUT! when adding the stock, this quinoa is hotter than magma right now and will boil over if you just douse it with stock, add the stock a little at a time, let it sputter, add more, sputter. lather rince repeat. use the leftover rice stock for this, you will need more to the tune of about two inches depth above grain level. Make sure these are both seasoned well, stock should be slightly less salty than the sea for these both. Once done, about a half hour, maybe 25 minutes, toss in the dry cranberries and let sit for three minutes off the fire, drain, discard stock and let cool.

Next step is tough. Combine all ingredients. You're done. This is better served a tiny bit warm, NOT hot, not cold. For some reason the essential sexiness of wild rice gets lost in the cold, so warm it up just a little before you eat it.

questions? ask the chef. if it's broken, we can fix it, always.

MR. BMJ · 02-11-2008, 08:15 AM

Bulgur and Lentil Pilaf with Edamame

Big chompy Mediteranean flavors here, YUM! Wrap me up from the beach, a little Pastis and Water, some grilled St.Pierre and lets DINE!!

Bulgur and Lentil Pilaf with Edamame
this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?

The macros for the following recipe look like this per portion:
138kcal
7 g pro
22 cho (8g fiber)
3 g fat (0g sat)

1 1/3 bulgur wheat
1 1/3 cups tiny dark green french lentils, go through them for rocks, no kidding.
1 cup shelled edamame, any grocer these days in the freezer section
Salt
30 cherry tomatoes, halved
2/3 cup each: diced fresh fennel, chopped italian parsley, chopped mint, diced red onion
1/4 cup chopped dill
1 1/2 tbs EV olive oil
3 tbs rice wine vinegar
ground black pepper...

Method:

this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:

cover the bulgur wheat and a generous pinch of salt with boiling water in a medium bowl just enough to cover the grains, place a pot lid in the bowl to trap the steam, should be done absorbing the water in about 20 minute, fluff with a fork, let cool.
cover the lentils in a deep sauce pot with about an inche of stock over the depth of the lentils, it may take a bit more later. bring back to a boil and then lower to simmer for about 40 minutes. when done, drain the stock, reserve, let the lentils cool.

Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp.

questions? ask the chef. if it's broken, we can fix it, always.

MR. BMJ · 02-11-2008, 08:16 AM

Hulled Barley with Carrots, Raisins and Walnuts

Hulled Barley is the nuttier, healthier, more fiber rich parent of Pearl Barley, you can find it at Whole Foods or online, or almost any HealthFood store. If you gotta... (eyes rolling for effect) you can substitute Pearl Barely, available at any grocery store. Go for the Hulled, you will be happier.

this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?

The macros for the following recipe look like this per portion:
214 kcal
5 g pro
32 cho (7g fiber)
8 g fat (1g sat)

2 1/2 cup Hulled Barley
4 medium carrots, grated
1 cup walnut pieces
1/2 cup dark raisins
1/2 cup golden raisins
2 bunches scallions, THIN sliced
2 stalks celery, diced
3/4 cup Flatleaf Parsley, coarse chop
small pinch of cayenne pepper
1/2 tsp of ground fennel or anise seed
leaves from 4-5 sprigs of Hyssop or Lemon balm (can be omitted)
3 tbs EV Olive Oil (i use oil from garlic confit, ask me i'll explain if you want)
3 tbs White Wine Vinegar, unfiltered if you can find it.
ground malabar pepper...

Method:

this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:

cover the barley in a deep sauce pot with about two inches of stock over the depth of the barley, it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the barley cool.

Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp.

questions? ask the chef. if it's broken, we can fix it, always.

MR. BMJ · 02-11-2008, 08:16 AM

Wheatberry and Chickpea Salad with Olives and Feta
this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?

The macros for the following recipe look like this per portion:
198kcal
5 g pro
26 cho (5g fiber)
13 g fat (2g sat)

2 1/2 cup Wheatberries
2 cups of Chickpeas
1 1/3 cups crubled feta
Salt
1 cup cured black olives, no stones, rough chopped
1 cup chopped marinated artchokes, drained and rinced
1 cup each: chopped radicchio, arugala, roasted red peppers
20 grape tomatoes, halved
juice from one lemon
1 tbs EV olive oil
2/3 cup chopped opal basil, or micro basil
ground black pepper...

Method:

this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:

cover the wheatberries in a deep sauce pot with about two inches of stock over the depth of the wheatberries , it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the wheatberries cool.

Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp.

questions? ask the chef. if it's broken, we can fix it, always.

MR. BMJ · 02-11-2008, 08:16 AM

Brown Rice Pilaf with Roasted Cauliflower, Dried Fruits and Cashews
If you can find Lundberg Wehani from Lundberg Family Farms, its a phenominal Brown rice: once you go here you will not UncleBen's again any time soon. WholeFoods has it, as do many good grocers.

Brown Rice Pilaf with Roasted Cauliflower, Dried Fruits and Cashews
this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?
The macros for the following recipe look like this per portion:
151 kcal
5 g pro
19 cho (4g fiber)
7 g fat (1g sat)

2 1/2 cup Hulled Barley
2 Medium Heads of Cauliflower, cored and split ito small fleurettes
1/2 tbs of EVOO to coat the fleurettes
Salt
2 tsp of cumin
2 tsp Turmeric
2 1/2 Cups Brown Rice, see above
1 cup raw cashews, coarse chop
2/3 cup dark raisins
2/3 cup diced apricots
2/3 cup chopped cilantro
2/3 cup chopped Mint
2 tbs EV Olive Oil (i use oil from garlic confit, ask me i'll explain if you want)
3 tbs Lemon Juice.
ground black pepper...

Method:

this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:

Toss the cauliflower in 1/2tbs of Extra virgin olive oil and season with the turmeric, cumin, salt and pepper. Speread on a baking sheet and roast at 450F, turning once or twice, for about 20-25 minutes until GBD (Golden Brown and Delicious), careful here, burned is always bad. Set asside and let cool.
cover the rice in a deep sauce pot with about two inches of stock over the depth of the rice, it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the rice cool.

Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp.

questions? ask the chef. if it's broken, we can fix it, always.

MR. BMJ · 02-11-2008, 08:17 AM

Fresh GreenBeans with Red Chili Sesame Sauce
I may eat more green beans, more brocoli and more spinach than any sane person i know.... this adds the kick my lovely beans need:

Fresh GreenBeans with Red Chili Sesame Sauce

:About 6 portions

The macros for the following recipe look like this per portion:
105 kcal
6 g pro
15 cho (7g fiber)
2.7 g fat (.2g sat)

2T ANPB
1T Low Sodium Soy Sauce
1T Ginger and Garlic Puree
1T Crushed Red Chili in Vinegar
2T White and Black Sesame Seeds
1t Toasted Sesame Oil
2T Cider Vinegar
1t Dried Orange Rind
.5c cold water
2 packets Splenda

12 cups Green Beans

Method:

Again, lazy lazy lazy is the old bald cheffy... no chopping, no slicing, no pots, just my wee blender and a microwave.

All ingredients accept the beans into the blender, blend. Best to let this baby sit overnight in the fridge to let the garlic, ginder and chili meld into the joyous thing they are... could you uptown this a bit by toasting the sesame seeds with the garlic and ginger in a few drops of walnut oil? yes, you could, but you dont gotta.

Nuke the beans in anything BUT plastic. No plastic in the microwave. ever. please. When the beans come out, drizzle with sauce and toss. A large chicken breast over the top of these beans laying over a bed of black pepper spinach is a joyous thing and bumps the macros out like this:

245 kcal
32 g pro - 58%
20 cho (10g fiber) - 19%
5 g fat (.8gsat) - 21%

Thats fits into my low-day dinner plan like a charm!

02-11-2008, 08:15 AM	#1 (permalink)
MR. BMJ EXECUTIVE MODERATOR Join Date: Feb 2000 Posts: 10,102 Rep Power: 328570	ChefWide's Guide to Food Porn Ojibway Wild Rice Pilaf with Cranberries and Pecans True Wild Rice is actually a grass, not a rice... Ojibway harvest the most in Upper Michigan and some gets to the states via canada and the Menomini and Cree Nations. There are a couple of sites online where you can order bulk wild rice and benefit the tribes directly, Native Harvest is one. They pick hella cranberries up there in the marshes too... yum! SO... in keeping with my love of Native Foods and flavors, cranberries and wild rice and such, here ya go: Ojibway Pilaf with Cranberries and Pecans this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay? The macros for the following recipe look like this per portion: 196 kcal 5 g pro 28 cho (5g fiber) 9 g fat (1g sat) 1 1/3 cup Wild Rice 1 1/3 cup Quinoa 1 cup pecan 'bits', toasted 1 cup dried cranberries 2 bunches scallions, THIN sliced 3/4 cup Flatleaf Parsley, coarse chop 3 tbs EV Olive Oil (i use oil from garlic confit, ask me i'll explain if you want) 3 tbs Green Cider Vinegar, unfiltered if you can find it. ground malabar pepper... Method: this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes: cover the wild rice in a deep sauce pot with about two inches of stock over the depth of the rice, it may take a bit more later, so keep that in your noggin. bring back to a boil and then lower to simmer for about 40 minutes, please dont just let this boil, the rice is delicate and needs to be coaxed into the love mode or you will burst the 'jackets' off of the rice and it will lose its crunchyness. so, SIMMER the rice. when done, drain the stock, reserve, let the rice cool. Toast the quinoa in a pot until it starts to to hop and dance a bit, you will know what i mean when you see it happen... er.. kind of... anyway, i digress. Toast the quinoa, shaking frequently so it doesnt burn then pull off the fire and let cool a bit, shaking. Now WATCH OUT! when adding the stock, this quinoa is hotter than magma right now and will boil over if you just douse it with stock, add the stock a little at a time, let it sputter, add more, sputter. lather rince repeat. use the leftover rice stock for this, you will need more to the tune of about two inches depth above grain level. Make sure these are both seasoned well, stock should be slightly less salty than the sea for these both. Once done, about a half hour, maybe 25 minutes, toss in the dry cranberries and let sit for three minutes off the fire, drain, discard stock and let cool. Next step is tough. Combine all ingredients. You're done. This is better served a tiny bit warm, NOT hot, not cold. For some reason the essential sexiness of wild rice gets lost in the cold, so warm it up just a little before you eat it. questions? ask the chef. if it's broken, we can fix it, always.

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02-11-2008, 08:15 AM	#2 (permalink)
MR. BMJ EXECUTIVE MODERATOR Join Date: Feb 2000 Posts: 10,102 Rep Power: 328570	Bulgur and Lentil Pilaf with Edamame Big chompy Mediteranean flavors here, YUM! Wrap me up from the beach, a little Pastis and Water, some grilled St.Pierre and lets DINE!! Bulgur and Lentil Pilaf with Edamame this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay? The macros for the following recipe look like this per portion: 138kcal 7 g pro 22 cho (8g fiber) 3 g fat (0g sat) 1 1/3 bulgur wheat 1 1/3 cups tiny dark green french lentils, go through them for rocks, no kidding. 1 cup shelled edamame, any grocer these days in the freezer section Salt 30 cherry tomatoes, halved 2/3 cup each: diced fresh fennel, chopped italian parsley, chopped mint, diced red onion 1/4 cup chopped dill 1 1/2 tbs EV olive oil 3 tbs rice wine vinegar ground black pepper... Method: this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes: cover the bulgur wheat and a generous pinch of salt with boiling water in a medium bowl just enough to cover the grains, place a pot lid in the bowl to trap the steam, should be done absorbing the water in about 20 minute, fluff with a fork, let cool. cover the lentils in a deep sauce pot with about an inche of stock over the depth of the lentils, it may take a bit more later. bring back to a boil and then lower to simmer for about 40 minutes. when done, drain the stock, reserve, let the lentils cool. Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp. questions? ask the chef. if it's broken, we can fix it, always.

02-11-2008, 08:16 AM	#3 (permalink)
MR. BMJ EXECUTIVE MODERATOR Join Date: Feb 2000 Posts: 10,102 Rep Power: 328570	Hulled Barley with Carrots, Raisins and Walnuts Hulled Barley is the nuttier, healthier, more fiber rich parent of Pearl Barley, you can find it at Whole Foods or online, or almost any HealthFood store. If you gotta... (eyes rolling for effect) you can substitute Pearl Barely, available at any grocery store. Go for the Hulled, you will be happier. this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay? The macros for the following recipe look like this per portion: 214 kcal 5 g pro 32 cho (7g fiber) 8 g fat (1g sat) 2 1/2 cup Hulled Barley 4 medium carrots, grated 1 cup walnut pieces 1/2 cup dark raisins 1/2 cup golden raisins 2 bunches scallions, THIN sliced 2 stalks celery, diced 3/4 cup Flatleaf Parsley, coarse chop small pinch of cayenne pepper 1/2 tsp of ground fennel or anise seed leaves from 4-5 sprigs of Hyssop or Lemon balm (can be omitted) 3 tbs EV Olive Oil (i use oil from garlic confit, ask me i'll explain if you want) 3 tbs White Wine Vinegar, unfiltered if you can find it. ground malabar pepper... Method: this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes: cover the barley in a deep sauce pot with about two inches of stock over the depth of the barley, it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the barley cool. Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp. questions? ask the chef. if it's broken, we can fix it, always.

02-11-2008, 08:16 AM	#4 (permalink)
MR. BMJ EXECUTIVE MODERATOR Join Date: Feb 2000 Posts: 10,102 Rep Power: 328570	Wheatberry and Chickpea Salad with Olives and Feta this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay? The macros for the following recipe look like this per portion: 198kcal 5 g pro 26 cho (5g fiber) 13 g fat (2g sat) 2 1/2 cup Wheatberries 2 cups of Chickpeas 1 1/3 cups crubled feta Salt 1 cup cured black olives, no stones, rough chopped 1 cup chopped marinated artchokes, drained and rinced 1 cup each: chopped radicchio, arugala, roasted red peppers 20 grape tomatoes, halved juice from one lemon 1 tbs EV olive oil 2/3 cup chopped opal basil, or micro basil ground black pepper... Method: this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes: cover the wheatberries in a deep sauce pot with about two inches of stock over the depth of the wheatberries , it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the wheatberries cool. Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp. questions? ask the chef. if it's broken, we can fix it, always.

02-11-2008, 08:16 AM	#5 (permalink)
MR. BMJ EXECUTIVE MODERATOR Join Date: Feb 2000 Posts: 10,102 Rep Power: 328570	Brown Rice Pilaf with Roasted Cauliflower, Dried Fruits and Cashews If you can find Lundberg Wehani from Lundberg Family Farms, its a phenominal Brown rice: once you go here you will not UncleBen's again any time soon. WholeFoods has it, as do many good grocers. Brown Rice Pilaf with Roasted Cauliflower, Dried Fruits and Cashews this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay? The macros for the following recipe look like this per portion: 151 kcal 5 g pro 19 cho (4g fiber) 7 g fat (1g sat) 2 1/2 cup Hulled Barley 2 Medium Heads of Cauliflower, cored and split ito small fleurettes 1/2 tbs of EVOO to coat the fleurettes Salt 2 tsp of cumin 2 tsp Turmeric 2 1/2 Cups Brown Rice, see above 1 cup raw cashews, coarse chop 2/3 cup dark raisins 2/3 cup diced apricots 2/3 cup chopped cilantro 2/3 cup chopped Mint 2 tbs EV Olive Oil (i use oil from garlic confit, ask me i'll explain if you want) 3 tbs Lemon Juice. ground black pepper... Method: this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes: Toss the cauliflower in 1/2tbs of Extra virgin olive oil and season with the turmeric, cumin, salt and pepper. Speread on a baking sheet and roast at 450F, turning once or twice, for about 20-25 minutes until GBD (Golden Brown and Delicious), careful here, burned is always bad. Set asside and let cool. cover the rice in a deep sauce pot with about two inches of stock over the depth of the rice, it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the rice cool. Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp. questions? ask the chef. if it's broken, we can fix it, always.

02-11-2008, 08:17 AM	#6 (permalink)
MR. BMJ EXECUTIVE MODERATOR Join Date: Feb 2000 Posts: 10,102 Rep Power: 328570	Fresh GreenBeans with Red Chili Sesame Sauce I may eat more green beans, more brocoli and more spinach than any sane person i know.... this adds the kick my lovely beans need: Fresh GreenBeans with Red Chili Sesame Sauce :About 6 portions The macros for the following recipe look like this per portion: 105 kcal 6 g pro 15 cho (7g fiber) 2.7 g fat (.2g sat) 2T ANPB 1T Low Sodium Soy Sauce 1T Ginger and Garlic Puree 1T Crushed Red Chili in Vinegar 2T White and Black Sesame Seeds 1t Toasted Sesame Oil 2T Cider Vinegar 1t Dried Orange Rind .5c cold water 2 packets Splenda 12 cups Green Beans Method: Again, lazy lazy lazy is the old bald cheffy... no chopping, no slicing, no pots, just my wee blender and a microwave. All ingredients accept the beans into the blender, blend. Best to let this baby sit overnight in the fridge to let the garlic, ginder and chili meld into the joyous thing they are... could you uptown this a bit by toasting the sesame seeds with the garlic and ginger in a few drops of walnut oil? yes, you could, but you dont gotta. Nuke the beans in anything BUT plastic. No plastic in the microwave. ever. please. When the beans come out, drizzle with sauce and toss. A large chicken breast over the top of these beans laying over a bed of black pepper spinach is a joyous thing and bumps the macros out like this: 245 kcal 32 g pro - 58% 20 cho (10g fiber) - 19% 5 g fat (.8gsat) - 21% Thats fits into my low-day dinner plan like a charm!