MISO GRAVY

recipe by traditional Organic Miso (Sources)




Makes 1 1/2 cups

2 tablespoons butter
1 small onion, minced
3 tablespoon whole-wheat (or rice or spelt) flour
1 1/2 tablespoons brown rice or barley miso
1 cup water
dash of pepper

Melt 1 tablespoon butter in a skillet. Add onion and sauté for 5 minutes, or until soft and lightly browned. Add remaining 1 tablespoon butter; when melted, add flour and sauté for 2 to 3 minutes. Add miso and sauté for 30 seconds more. Now add the water a little at a time, stirring constantly; bring to a boil, serve with steamed cauliflower or broccoli or.... For a richer flavor use 2 1/2 tablespoons miso. Serve as a topping for brown rice or deep-fried tofu.

Miso Soup with Tofu

From Setsuko Yoshizuka, former About.com Guide (Sources)

Miso soup is the most popular soup in Japan. Typical Japanese-style meals include a bowl of miso soup. As miso varies in saltiness, adjust the amount of miso to your preference.

Ingredients:

• 3 cups dashi soup stock
• 1 block tofu
• 3-4 Tbsps miso paste
• 1/4 cup chopped green onion

Preparation:

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Try not to boil the soup after you put miso in.

*Makes 4 servings

BBQ Miso Chicken

Recipe by Eric, posted in Allrecipes.com (Sources)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
2 Hrs 40 Min

Original Recipe Yield 6 servings

Ingredients

• 1 cup miso paste
• 1 cup beer
• 1 cup low sodium soy sauce
• 1 cup white sugar
• 2 teaspoons sesame oil
• 1/8 teaspoon cayenne pepper
• 2 1/2 pounds skinless, boneless chicken breast halves

Directions

1. In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.

Miso Soup

Recipe by Michelle Chen, posted in allrecipes.com (Sources)



Recipe by Michelle Chen, posted in allrecipes.com (Sources)



Prep Time: 5 Min
Cook Time:15 Min
Ready In: 20 Min
Original Recipe Yield 4 servings
Ingredients 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch pieces Directions In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Pinto Beans With Beef and Tomatoes

By Diana Rattray, About.com Guide (Source)

This ground beef and pinto bean dish makes a great everyday meal the whole family will enjoy, and it's quick and easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 1 pound extra lean ground beef
• 1 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced green bell pepper
• 1/2 cup diced red or yellow bell pepper or banana pepper
• 1 can (14.5 ounces) diced tomatoes with liquid
• 3 tablespoons tomato paste
• 1 can (4 ounces) mild chopped green chile, not drained
• 2 cans (15 ounces each) pinto beans, drained and rinsed
• 1 teaspoon spicy Cajun seasoning or chili powder blend
• 1 teaspoon salt, or to taste
• 1/4 teaspoon dried leaf oregano
• 1/4 teaspoon fresh ground black pepper
• 1/4 to 1/2 teaspoon chipotle or other chile powder, or to taste

Preparation:

Heat olive oil in a large deep skillet over medium heat. Add ground beef, onion, and carrot; cook, stirring, until meat is not longer pink. Add the bell pepper, tomatoes, tomato paste, chopped green chile, pinto beans, and seasonings. Bring to a simmer; reduce heat, cover, and continue simmering over low heat for 20 to 25 minutes. Serve with a tossed green salad and cornbread for a delicious weeknight family meal.Serves 4 to 6.

Pinto Bean Cassoulet

By Diana Rattray, About.com Guide (Source)

The French bean dish, "cassoulet" inspired this pinto bean bake with chicken thighs and spicy sausage.

Ingredients:

• 4 slices bacon, diced
• 4 chicken thighs, with skin and bone
• Salt and pepper
• 2 medium onions, chopped
• 1 large carrot, diced
• 1/2 cup chopped celery
• 12 ounces andouille sausage or other spicy smoked sausage, sliced or diced
• 2 bay leaves
• 4 cloves garlic, chopped
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 2 teaspoons Creole seasoning blend
• 2 1/2 cups chicken broth
• 1/2 cup dry red wine
• 1 can (14.5 ounces) diced tomatoes with juices
• 3 cans (16 ounces each) pinto beans, or about 4 to 5 cups cooked pinto beans

Preparation:

In a 6- to 8-quart Dutch oven, cook bacon until fat is rendered.

Wash chicken thighs and pat dry. Add the chicken thighs to the pot and brown for about 2 to 3 minutes on each side. Remove chicken and bacon pieces to a plate and set aside. Add the onions, carrot, celery, and sausage to the pot and sauté until vegetables are softened. Add the bay leaves, garlic, thyme, salt, Creole seasoning, chicken broth, and wine. Add the bacon and chicken thighs back to the mixture, along with the diced tomatoes. Cook over medium-low heat, uncovered, for 45 minutes. Remove chicken and cut meat from the bones. Add the chicken meat back to the pot; stir in the pinto beans.

Heat oven to 200°.

Transfer to the oven and bake, uncovered, for 2 to 2 1/2 hours, stirring occasionally. Add more chicken broth if needed to keep beans moist.

Serve with salad and crusty hot rolls or sliced French bread.
Serves 6 to 8.

Pinto Beans With Garlic

By Diana Rattray, About.com Guide (Source)

A light pinto bean recipe with chopped vegetables and seasonings.

Ingredients:

• 1 pound dried pinto beans
• 1 1/2 cups chopped onion
• 1 green bell pepper, chopped
• 1 carrot, shredded
• 1 rib celery, chopped
• 1/2 teaspoon dried leaf basil
• 4 cloves garlic, minced
• 1/4 teaspoon dried leaf thyme
• 1/2 teaspoon celery seed
• 1 tablespoon chili powder
• 1 can (6 ounces) tomato paste
• dash pepper

Preparation:

Wash beans well, pick over, and drain. Place in a large kettle and cover with water. Bring to a boil over high heat. Remove from heat and set aside for 1 hour. Drain the water and add fresh water to cover beans.

Add the remaining ingredients to the beans. Bring to a boil over high heat. Reduce the heat and simmer, covered, until the beans are tender. Taste and adjust seasonings, adding salt, if necessary.
Serves 4.