5/7/14

Video Attempt: Post-Apocalyptic Pantry Cooking


In between navigating the terrifying landscape of a post-apocalyptic Los Angeles, protecting Teddy from roving gangs, and trying to remember what the heck happened to my eye, let's stay inside and cook delicious pantry-based meals, OK?

Disclaimer: Exactly zero fresh and/or refrigerated ingredients were used for the three meals created in this production.

Double Disclaimer: This episode was a part of a collaboration with several other PBS Digital Studios shows all talking about The Future. Learn more here!


Triple-Coconut Quinoa Porridge from Megan Gordon's Whole-Grain Mornings
serves 4

1 ¼ cups (60 grams) unsweetened coconut flakes
1 vanilla bean, split, or 1 teaspoon pure vanilla extract
1 (13.5 ounce / 400 ml) can unsweetened coconut milk
1 cup (180 grams) quinoa, rinsed (I used black quinoa because I thought it would look prettier, but you can use any kind of quinoa.)
2 tablespoons natural cane sugar, plus more for serving
1/4 teaspoon ground ginger
¼ teaspoon kosher salt
1 to 2 tablespoons melted coconut oil, for serving (optional)

Preheat the oven to 325F.

Place ¾ cup of the coconut flakes in a shallow baking pan and toast in the oven until fragrant and just golden brown, 5 to 6 minutes. Set aside.

Scrape the vanilla seeds into a heavy-bottomed pot. Add the vanilla pod, coconut milk, quinoa, remaining coconut flakes, sugar, ginger, and salt with ¼ cup of water. Stir to combine and bring the mixture to a slow boil over medium heat. Decrease heat to low and cover the pot. Cook porridge until thickened and most of the liquid has been absorbed, stirring a few times to prevent sticking at the bottom, 18 to 20 minutes. Remove the vanilla pod.

Remove from heat and let sit, covered, for 10 minutes. Divide between bowls and garnish with the toasted coconut flakes and a drizzle of the melted coconut oil.


Black Bean Dip slightly adapted from Matt's Mom's recipe(!)

2 cans drained black beans (15 oz.)
1 or 2 chipotle chiles in adobo (from a can) (Use 2 if you want it to be more than mildly spicy)
½ cup mayo
½ cup parmesan cheese
½ tsp. New Mexico chile powder
½ tsp. Cayenne pepper
1 tsp. Ground pepper
1 tsp. Salt
shredded cheddar cheese (optional)
tortilla chips

In food processor, purée chipotle peppers with half the beans. Combine purée with remaining ingredients. Place in a heat proof container. Top with shredded cheese, if using. Heat in a 325 degree oven untill warm throughout.


Sesame Noodles adapted from Bon Appetit
NOTE: Like I say in the video: If you have vegetables on hand, they would be great in this recipe. Consider mixing in some sautéed broccolini and topping off with lots of chopped scallions.

2 tablespoons coconut oil
2 teaspoons crushed red pepper flakes
2 teaspoons sesame seeds
1 lb. spaghetti (Honestly, a thinner noodle like spaghettini would have been better here.)
Kosher salt
1/3 cup tahini
1/3 cup unseasoned rice vinegar
1/4 cup reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar
roasted seaweed (optional)

Whisk tahini, vinegar, soy sauce, sesame oil, and sugar in a large bowl. Set aside.
Melt coconut oil in a large skillet over medium heat. Add sesame seeds and red pepper flakes and cook, stirring occasionally, until oil is sizzling, about 4-5 minutes.

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Add noodles to the skillet, pour over the tahini mixture, and toss to coat. Top with roasted seaweed.

(Also, as I mention in the video, this is great served cold as well. Just let the coconut oil mixture cool in the pan and rinse the noodles under cold water before tossing everything together.)
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17 comments:

  1. Scariest shoot to date. ALSO -- I'm in LOVE with that bean dip.

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  2. I hope I end up at your house post-apocalypse! Amazing video, as always.

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  3. This is pretty awesome--the best eye patch/baby/cooking mashup I've seen in a while. Those sesame noodles are definitely in my (post-apocalyptic) future.

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  4. This is too funny! I was laughing the entire time! I'm not a bean person but that dip looks delicious. And I actually have some cheese I managed to stash during the apocalypse, so I may just add that on top. ;-)

    PS - Teddy is super, duper adorable!!

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  5. i love the theme, teddy is soooooo sweet (that little thing he did with his mouth?) and i didnt even know coconut oil existed until i had a baby and now i need to find good uses for it other than rubbing it all over my child, the noodles look like an awesome alternative

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  6. What happened to your eye?

    THREE WORDS: Uneven Parallel Bars
    WAIT, TWO MORE: Rogue Cable

    I need to make breakfast quinoa.

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  7. I really need those sesame noodles. Also: TEDDY!!!!!

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  8. Teddy is adorable. And I'm so excited to see this quinoa recipe--I've enjoyed the coconut quinoa at Malibu Farm and had no idea how to make it!

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  9. You have a helluva a pantry! My pantry apocalypse meal would involve canned tomatoes, tuna, dried beans, and breadcrumbs. In fact, that is very close to what we ate yesterday. :/

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    1. You need to load up on jars of mayo, Mare!!

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  10. Replies
    1. Thanks, Ileana!! Just trying to survive.

      ;)

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  11. I love this! Fanciest end-times cooking evar. My post-apocalypse cooking fantasy will have fresh things, dammit: I'm hella foraging.

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  12. Haha, survivor potluck! Good one. Also: I totally recognize that baby-in-arms dance-jiggle. Nice going sister.

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  13. Hi, amazing video, I love the triple coconut breakfast!!! But do you know, could I substitute the quinoa by anything else? Unfortunately I'm not a very big fan of quinoa...
    I would be very glad if you answered me :)

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    Replies
    1. Hi Anon! Thanks for watching. You could substitute with any grain. What about brown rice? Or oatmeal? You may need to adjust the liquid added though... go by whatever the package directions say or the Internet. Good luck!

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Thanks for your thoughts!