DIPS & SPREADS

Dips & Spreads

By Marlene's Market & Deli 05 Jun, 2017

by Cory Malsch, Merchandiser for Marlene´s Market & Deli

Ingredients

20 oz         ketchup
2 Tbl         Worcestershire sauce
2 Tbl          red wine vinegar
2 Tbl         tamari sauce
1 Tbl           ginger, freshly grated
2 Tbl          chili powder
1 Tbl         garlic powder
1 Tbl         brown sugar
1/2 cup         brown sugar
1/2 cup          molasses
juice of 1 lemon
zest of 1 lemon

By Marlene's Market & Deli 05 Jun, 2017

by Marnie Mikell

Once relegated to soups alone, the cultured soybean paste known as miso is finding its way into a variety of innovative recipes in cookbooks, popular magazines, food blogs, and websites. The mouth-filling “umami” flavor of miso gives worlds of depth to savory dishes, marinades, rubs, sauces, glazes, and so much more. Surprisingly, miso also contributes a unique burst of flavor to desserts and sweet treats, adding a bold, salty component that increases complexity and rounds out the sweeter profiles.

The traditional way of making this centuries-old Japanese staple is a complex art, much like wine or cheese making. Like fine wine and cheese, there’s an appreciable difference between a high quality, traditionally crafted, organic miso and a pasteurized, high-tech miso made using accelerants to speed fermentation and preservatives to stabilize it. The best miso is organic and naturally aged in wood, using traditional techniques.

The basic approach uses cooked soybeans, barley or rice koji (grain that has been inoculated with Aspergillus oryzae spores), and sea salt. These components are mixed together and then aged in wooden vats. The fermentation time, ranging from months to years, depends upon the specific type of miso being produced. The traditional method requires ambient-temperature aging and results in superior quality miso.

The color, taste, texture, and degree of saltiness of miso depend upon the exact ingredients used and the duration of the fermentation process. Miso ranges in color from light beige to rich dark brown to almost black. The lighter varieties are less salty, sweeter, and mellower in flavor while the darker ones are saltier and have a more robust, hearty, intense flavor. Some miso is pasteurized while others are not. Unpasteurized miso has subtle balanced flavors that only great care, high quality ingredients and natural aging can produce.

The reputation miso has enjoyed among folk healers since early times as one of nature’s most healing foods has been confirmed by modern medical science. Numerous studies have demonstrated the extraordinary health benefits of soy foods in general and miso in particular.

Miso is also a superior source of whole protein, for it contains all eight essential amino acids. This is largely due to the fact that the production of miso combines beans and grains. The proteins of these two ingredients complement each other, resulting in a protein level that is higher than the protein of each of the individual foods. Darker misos contain higher levels of protein.

Stable and easy to keep, miso is an ideal addition to a well-stocked pantry, happily awaiting the moment when inspiration strikes!


Ginger-Miso Marinade

1 piece ginger, about 1-inch long
1 Tbsp mirin or cooking sherry
1 Tbsp sake or rice wine
1 1/2 Tbsp organic sugar
1 Tbsp dark soy sauce
2 Tbsp Miso Master ® Organic Traditional Red Miso

By Marlene's Market & Deli 05 Jun, 2017

by Debra Daniels-Zeller

With live cultures from the miso, this dip is so delicious and versatile, you’ll make it over and over!


Ingredients

1 Tbs extra-virgin olive oil
2 shallots, peeled and diced
4 cloves garlic, minced
6 cups seasonal greens, sliced or torn,
tough stems removed
1/4 tsp cayenne
1/2 cup water
1/2 lemon, juice of
2 Tbs almond butter
2 Tbs white miso

 

Directions

Heat a heavy skillet over medium heat. Add olive oil, onion, and garlic. Stir and cook until onions turn translucent. Blend in seasonal greens and water. Cover and cook until greens are very soft. Check a few times to make sure you have enough water.

Remove from heat and purée in a blender with cayenne, lemon juice, almond butter and miso. Blend until smooth and creamy. Serve on the side or use as a spread.


Debra Daniels-Zeller is author of   The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate   the Flavors of Oregon and Washington   (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at   http://foodconnections.blogspot.com . She can be reached at   (425) 776-4689  


By Marlene's Market & Deli 05 Jun, 2017

Ingredients

1/2 cup Omega Nutrition®
Pumpkin Seed Oil
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
1/2 cup blueberries (frozen)

 

Directions

  • Purée in blender and pour into a bowl
  • dip any kind of fruit, especially kiwis, blueberries, and apples

By Marlene's Market & Deli 05 Jun, 2017

Ingredients

1/2 cup (120 ml) Omega Nutrition®
Pumpkin Seed Butter
2 tsp (10 ml) maple syrup
to taste cinnamon, allspice, and nutmeg

 

Directions

Mix together well. Spread on pancakes, waffles, or toast, or use as a filling for cinnamon buns.


By Marlene's Market & Deli 05 Jun, 2017

by Debra Daniels-Zeller

(serves 8 )

This amazing sauce is widely used in Argentina. Traditional recipes for chimichurri vary and though many people in Argentina use it as a sauce for meat, it is excellent drizzled over roasted vegetables, grilled tofu, blended into a steaming bowl of quinoa or used as a sauce for sandwiches. The consistency can be thick or thin, just add a little water or more vinegar to thin.

Ingredients

1/4 cup boiling water
1 cup finely chopped parsley
1/2 cup apple cider vinegar
1/2 tsp salt
4 to 5 cloves garlic, pressed
2 tsp dried basil
1/2 tsp oregano
generous pinch cayenne
2 Tbs extra-virgin olive oil

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