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Orange maple chipotle international stir-fry

July 9, 2009 12:00:00 AM PDT
Take your taste buds on an international trip with this tasty recipe from Laura Stec and Eugene Cordero, Ph.D., authors of "Cool Cuisine: Taking the Bite Out of Global Warming."

Recipe: Orange-Maple-Chipotle International Stir-Fry

This sauce really lets your taste buds go traveling. Stir-fry it into prepared pasta, vegetables, or meats, or just pour the heated sauce over a bowl of whole grains.

Serves 4

  • 9 tablespoons vegetable or chicken stock
  • 6 tablespoons orange juice
  • 6 tablespoons tamari
  • 6 tablespoons olive oil
  • 4 teaspoons lime juice
  • 2 1/2 tablespoons maple syrup
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 3 canned chipotle peppers, chopped
  • 4 cloves garlic, finely minced
  • 1/4 cup chopped basil
  • 5 teaspoons arrowroot (or cornstarch)
  • Chopped basil for garnish
  • 4 ounces goat cheese (optional

Combine first 12 ingredients (stock through arrowroot). Heat a wok or skillet over medium heat. Whisk the sauce right before adding to the pan, making sure the arrowroot is well dissolved. Pour sauce into the pan and cook until thickened. Pour over grains, vegetables, and meats or stir-fry into pasta. Top with chopped basil and crumbled goat cheese.

Cool Cuisine - Taking the Bite Out of Global Warming
Upcoming Events

Saturday, July 18, 11:00 AM
Almaden Branch Library
6455 Camden Ave, San Jose, CA 95120
Chef Stec presents: Environmental Action Through Eating - Best Bang for the Bite

Wednesday, July 29, 12:00 PM
SLAC National Accelerator Laboratory
2575 Sand Hill Road, Menlo Park, CA 94025
Panofsky Auditorium
Dr. Cordero and chef Stec present

Monday, August 10, Time TBA
Commonwealth Club
595 Market Street, 2nd Floor, San Francisco, CA, 94105
Dr. Cordero and chef Stec present: Environmental Action Thru Eating - Best Bang for the Buck This presentation looks at the new economy through the eyes of our food system. Rather than expanding control and diminishing variations, this emerging and new food economy is about expanding variety and building smaller, yet efficient regional food systems. When healthy food systems model a "full circle food cycle," or a "cradle to cradle" system that builds upon the interconnections and dependencies of communities and businesses to ecology; they all thrive. In this talk, chef Laura Stec shares research on these topics from her new book: Cool Cuisine - Taking the Bite Out of Global Warming. Co-author and atmospheric scientist Dr. Eugene Cordero presents current research on the energy efficiency of our food system.

Monday, September 21, 7 PM
Science Cafe
Atlas Cafe, 3049 20th St. San Francisco, CA
Chef Stec and Dr. Cordero present

Tuesday, September 22, 7 PM
Portola Valley Town Hall
65 Portola Road, Portola Valley, CA 94028
Chef Stec and Dr. Cordero present

Saturday, October 31st, 11:00 AM
San Francisco Ferry Building Farmers Market
One Ferry Building, San Francisco, CA
Chef Stec does a cooking class and a Meet the Farmer event

"Cool Cuisine - Taking the Bite Out of Global Warming" is a new book by San Francisco Bay Area chef Laura Stec with Dr. Eugene Cordero, Ph.D, San Jose State Professor of Meteorology. It addresses why global warming could be the best thing to happen to the culinary world in a long time, and reports on innovative science, business, and savory solutions to the Global Warming Diet. Cool Cuisine tells a story of really interesting people doing really inspiring things, and how you can too. The reader embarks on a exploration that feeds mind and mouth with art, science, pleasure, culinary tips and recipes on how to cook a globally cool cuisine.

Where can I SEE the book?
Check out www.globalwarmingdiet.org and videos at www.globalwarmingdiet.org/resources and healthyliving.msn.com

Where are you SPEAKING?
Upcoming presentations at booktour.com/author/laura_stec


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