1 5-6 pound duck
2 cups boiling hot water
1 tbsp kosher salt
1 tsp black pepper
Put oven rack in middle position and preheat to 425F. Remove all excess body fat from bird inside and out. Prick all over with a fork. Fold neck under body and then place duck, breast side up on a rack on a roasting pan and pour boiling water over duck to tighten skin. Pat dry all over, and then rub with salt and pepper.
Roast duck, breast side up for 45 minutes. Turn duck over with wooden spoons and roast for 45 minutes more. Return duck to breat-up position, tilting to drain fluid from the cavity and into the pan. Roast until skin is golden and crispy (about 45 minutes). Remove bird from oven and let sit for 15 minutes before carving. Total roasting time about 2 1/4 hours.
Wednesday, December 15, 2010
Tuesday, December 14, 2010
Potato Parsnip Latkes
1 large russet potato (8 to 12 oz)
1 tbsp fresh lemon juice
2 large eggs, lightly beaten
2 medium parsnips 1lb total, peeled and coarsley grates
1/4 cup all-purpose flour
3 tbsp finely chopped fresh chives
3/4 tsp salt
1/4 tsp black pepper
3/4 cup oil for frying
Applesauce and/or sour cream for topping
Preheat oven to 250 degrees
Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist lightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs. chives, salt and pepper until combined well.
Heat oil in a 12 inch skillet over moderate heat until hot but not smoking. Fill a 1/4 measure three quarters full with latke mixture and careful spoon it into skillet, then falttern to 3 inches in diameter with a spatula. Form 2 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towls to drain. Keep warm on rack set in a shallow baking pan in the oven.
1 tbsp fresh lemon juice
2 large eggs, lightly beaten
2 medium parsnips 1lb total, peeled and coarsley grates
1/4 cup all-purpose flour
3 tbsp finely chopped fresh chives
3/4 tsp salt
1/4 tsp black pepper
3/4 cup oil for frying
Applesauce and/or sour cream for topping
Preheat oven to 250 degrees
Peel potato and coarsely grate into a bowl. Add lemon juice and toss to combine. Place potato on towel, then gather up corners to form a sack and twist lightly to wring out as much liquid as possible. Stir potato together with parsnips, flour, eggs. chives, salt and pepper until combined well.
Heat oil in a 12 inch skillet over moderate heat until hot but not smoking. Fill a 1/4 measure three quarters full with latke mixture and careful spoon it into skillet, then falttern to 3 inches in diameter with a spatula. Form 2 more latkes in skillet, then cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towls to drain. Keep warm on rack set in a shallow baking pan in the oven.
Monday, December 13, 2010
Cumin-Scented Stir-Fried Beef with Celery
6 oz steak such as blade or flank (trim any fat and gristle)
2 1/2 tsp reduced-sodium soy sauce, divided
1/2 tsp cornstarch, divided
2 tbsp Chinese rice wine or medium-dry Sherry
2 tsp vegetable oil, divided
1/2 tsp minced peeled ginger
1/2 tsp minced garlic
1/8 tsp cumin seeds
1/8 tsp hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick,leaves chopped and reserved sperately
Equipment: a well seasoned 12-14 inch flat-bottom wok or 12-inch heavy skillet
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 tsp soy sauce, 1/4 tsp cornstarch and a pinch of salt.
Stir together rice wine, remaining 2 tsp soy sauce and remaining 1/4 tsp cornstarch.
heat wok over high heat until smoking, then poor 1 tsp oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
Add remaining tsp oil to wok, then add ginger, garlic, cumin and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then ass beff and juices and stir-fry 15 seconds. Stir in rice-wine mixture, then pour in wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
Makes: 1 serving
From Gourmet, Nov 2008 via epicurious
2 1/2 tsp reduced-sodium soy sauce, divided
1/2 tsp cornstarch, divided
2 tbsp Chinese rice wine or medium-dry Sherry
2 tsp vegetable oil, divided
1/2 tsp minced peeled ginger
1/2 tsp minced garlic
1/8 tsp cumin seeds
1/8 tsp hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick,leaves chopped and reserved sperately
Equipment: a well seasoned 12-14 inch flat-bottom wok or 12-inch heavy skillet
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 tsp soy sauce, 1/4 tsp cornstarch and a pinch of salt.
Stir together rice wine, remaining 2 tsp soy sauce and remaining 1/4 tsp cornstarch.
heat wok over high heat until smoking, then poor 1 tsp oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
Add remaining tsp oil to wok, then add ginger, garlic, cumin and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then ass beff and juices and stir-fry 15 seconds. Stir in rice-wine mixture, then pour in wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
Makes: 1 serving
From Gourmet, Nov 2008 via epicurious
Kale and Mushrooms with Creamy Polenta
1 1/4 lbs kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 tsp salt
3/4 tsp ground black pepper
4 oz. pancetta (Italian bacon) or bacon, coarsely chopped
4 oz. mushrooms (such as crimini, oyster, and stemmed shitake), sliced
4tbsp extra-virgin olive oil, divided
1 garlic clove, minced
1/2 large yellow onion, minced
1 stalk celery
1/2 cup low-salt chicken broth
2 tbsp chopped fresh thyme
1 tbsp grated lemon peel
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. using slotted spoon, transfer pancetta to paper towels. Add mushrooms, onions and 2 tbsp olive oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes. Stir in kale, celery and pancetta. add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, an d 2 tbsp oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Modified from a recipe found in Bon appetit Feb 2006 via epicurious.com
4tbsp unsalted butter
2/3 cup freshly grated Parmesan cheese
4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 tsp salt
3/4 tsp ground black pepper
4 oz. pancetta (Italian bacon) or bacon, coarsely chopped
4 oz. mushrooms (such as crimini, oyster, and stemmed shitake), sliced
4tbsp extra-virgin olive oil, divided
1 garlic clove, minced
1/2 large yellow onion, minced
1 stalk celery
1/2 cup low-salt chicken broth
2 tbsp chopped fresh thyme
1 tbsp grated lemon peel
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. using slotted spoon, transfer pancetta to paper towels. Add mushrooms, onions and 2 tbsp olive oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes. Stir in kale, celery and pancetta. add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, an d 2 tbsp oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Modified from a recipe found in Bon appetit Feb 2006 via epicurious.com
4tbsp unsalted butter
2/3 cup freshly grated Parmesan cheese
Wednesday, September 1, 2010
Five Minute Beets
4 beets, about 1 lb
1 Tbsp butter
salt and pepper to taste
lemon juice or vinegar to taste
2 Tbsp chopped parsley, tarragon, dill or other herb
Grate the beets into coarse shreds. Melt the butter in a skillet, add the beets, and toos them with 1/2 salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid, and raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice. Taste for salt, season with a little lemon juice or vinegar and toss with the herb.
1 Tbsp butter
salt and pepper to taste
lemon juice or vinegar to taste
2 Tbsp chopped parsley, tarragon, dill or other herb
Grate the beets into coarse shreds. Melt the butter in a skillet, add the beets, and toos them with 1/2 salt and pepper to taste. Add 1/4 cup water, then cover the pan and cook over medium heat until the beets are tender. Remove the lid, and raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice. Taste for salt, season with a little lemon juice or vinegar and toss with the herb.
Gorgeous Beet and Apple Salad
Another favorite from Rolling Prarie Cookbook by Nancy O'Conner
4 to 5 medium sized beets, cooked, cut into cubes
1/4 cup slivered red onion
1 Tbsp oil
1 tsp balsamic vinegar or red wine vinegar
1/4 tsp salt
1 tsp dijon mustard
1 Tbsp minced shallots
1/4 tsp sugar or honey
Toss beets, apples, and red onions together. Mix remaining ingredients to create dressing. Pour over vegetables. Pour over vegetables, mix well and serve chilled.
4 to 5 medium sized beets, cooked, cut into cubes
1/4 cup slivered red onion
1 Tbsp oil
1 tsp balsamic vinegar or red wine vinegar
1/4 tsp salt
1 tsp dijon mustard
1 Tbsp minced shallots
1/4 tsp sugar or honey
Toss beets, apples, and red onions together. Mix remaining ingredients to create dressing. Pour over vegetables. Pour over vegetables, mix well and serve chilled.
'The only way to eat zucchini' pancakes
3 to 4 zucchini, grated and pressed to remove some of the water
1 egg
1 heaping Tbsp flour
2 heaping Tbsp grated parmesan cheese
small handful of minced herbs (chives, parsly, basil)
freshly ground black pepper
Beat the egg with flour and add all the other ingredients and stir lightly.
Melt a bit of butter in a pan that is lightly coated with olive oil. Drop the batter in the pan as you would regular pancakes. Brown on both sides. Salt after the cakes cooked as salt will cause the batter to be watery. Serve the cakes with a tad of butter, a sprinkle of parmesan and a smile!
1 egg
1 heaping Tbsp flour
2 heaping Tbsp grated parmesan cheese
small handful of minced herbs (chives, parsly, basil)
freshly ground black pepper
Beat the egg with flour and add all the other ingredients and stir lightly.
Melt a bit of butter in a pan that is lightly coated with olive oil. Drop the batter in the pan as you would regular pancakes. Brown on both sides. Salt after the cakes cooked as salt will cause the batter to be watery. Serve the cakes with a tad of butter, a sprinkle of parmesan and a smile!
Fruit Platz
A traditional Russian Mennonite dessert using plentiful summer fruits
1 cup flour
1/2 cup whole wheat pastry flour
1 1/2 tsp bakin gpowder
1/4 tsp salt
combine
1/2 cup oil or melted butter
1/2 cup milk
Mix in butter or oil until crumbly. Add milk. Mix with fork until a ball of soft dough forms. Press into 9x13 baking pan.
4 cups of assorted fruits cut into large chunks: peaches, plums, apricots, nectarines, cherries, gooseberries, blueberries, raspberries
1 cup of sugar (more or less depending on the sweetness of the fruit.
mix and spread over dough.
3/4 cup brown sugar
3/4 cup flour
1 tbsp butter
1/2 tsp nutmeg
Mix and spread over fruit. Bake in preheated oven at 375 for 30 to 45 minutes. Best served the day made.
1 cup flour
1/2 cup whole wheat pastry flour
1 1/2 tsp bakin gpowder
1/4 tsp salt
combine
1/2 cup oil or melted butter
1/2 cup milk
Mix in butter or oil until crumbly. Add milk. Mix with fork until a ball of soft dough forms. Press into 9x13 baking pan.
4 cups of assorted fruits cut into large chunks: peaches, plums, apricots, nectarines, cherries, gooseberries, blueberries, raspberries
1 cup of sugar (more or less depending on the sweetness of the fruit.
mix and spread over dough.
3/4 cup brown sugar
3/4 cup flour
1 tbsp butter
1/2 tsp nutmeg
Mix and spread over fruit. Bake in preheated oven at 375 for 30 to 45 minutes. Best served the day made.
Wednesday, August 18, 2010
Beet Salad with Pumpkin Seeds and Greens
From Feeding the Whole Family by Cynthia Lair
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or use chard, kale or even collards
2 scallions, finely chopped
1/4 lb feta cheeese, optional
Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil
Wash beets, remove tops, place in a large pot filled with water and brng to boil. Lower heat and simmer until beets are tnder from half hour depending on size of beets. Set aside to cool.
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand, stir the seeds using a wooden spoon with the other hand. When the seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside.
To prepare greens, bring a large pot of water to boil. Wash greens in a large pot of cold water, shale off the water and chop into bite-sized pieces. Drop greens into boiling water and let cook about 3-5 minutes. Place greens iin a colander and run cold water over them to stop cooking. Place all dressing ingredients in a jar and shale well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, greens, pumpkin seeds and scallion ina s salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or use chard, kale or even collards
2 scallions, finely chopped
1/4 lb feta cheeese, optional
Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil
Wash beets, remove tops, place in a large pot filled with water and brng to boil. Lower heat and simmer until beets are tnder from half hour depending on size of beets. Set aside to cool.
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand, stir the seeds using a wooden spoon with the other hand. When the seeds begin to pop and give off a nutty aroma they are ready. Remove from skillet and set aside.
To prepare greens, bring a large pot of water to boil. Wash greens in a large pot of cold water, shale off the water and chop into bite-sized pieces. Drop greens into boiling water and let cook about 3-5 minutes. Place greens iin a colander and run cold water over them to stop cooking. Place all dressing ingredients in a jar and shale well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, greens, pumpkin seeds and scallion ina s salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.
Grates Raw Beet Salad with Dill and Mustard Vinaigrette
From Farmer John's The Real Dirt on Vegetables Cookbook
4 medium beets, peeled, coarsley grated
1/2 cup olive oil
3 tbso white wine vinegar
1 tbsp finely chopped shallot
1 tsp dijon mustard
1 small clove minced garlic
1-2 tsp finely chopped fresh dill
1.put grated beets in a large salad bowl
2. combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the olive oil and vinegar are thickened.
3. pour the dressing over the beets and toss until well-coated. season with salt pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least an hour.
4. Add the fresh dill, toss again, and serve chilled.
4 medium beets, peeled, coarsley grated
1/2 cup olive oil
3 tbso white wine vinegar
1 tbsp finely chopped shallot
1 tsp dijon mustard
1 small clove minced garlic
1-2 tsp finely chopped fresh dill
1.put grated beets in a large salad bowl
2. combine the olive oil, vinegar, shallot, mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the olive oil and vinegar are thickened.
3. pour the dressing over the beets and toss until well-coated. season with salt pepper to taste. Transfer beet mixture to the refrigerator to marinate for at least an hour.
4. Add the fresh dill, toss again, and serve chilled.
Orzo with Summer Squash and Toasted Hazelnuts
1 1/2 cups orzo (10 oz)
3 tbsp butter
3 tbsp olive oil
1 finely chopped shallot (0r use leeks or half a sweet onion)
2 medium zucchini cut into 1/3 inch dice
2 medium yellow squash, cut into 1/3 inch dice
1 tsp salt
black pepper to taste
3/4 cup hazelbuts, toasted, loose skins rubbed off and coarsely chopped
1/2 cup chopped fresh flat-leaf parsely
1/2 cup chopped fresh basil
2tsp finely grated lemon zest
Cook orzo in a pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in colander. While orzo is cooking, heat butter and oil in a deep 12 inch heavy skillet over moderately high heat until foam subsides, then saute until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved cooking water. Season with salt and pepper. Serve warm or at room temperature.
from Gourmet, August 2003 via www.epicurious.com
3 tbsp butter
3 tbsp olive oil
1 finely chopped shallot (0r use leeks or half a sweet onion)
2 medium zucchini cut into 1/3 inch dice
2 medium yellow squash, cut into 1/3 inch dice
1 tsp salt
black pepper to taste
3/4 cup hazelbuts, toasted, loose skins rubbed off and coarsely chopped
1/2 cup chopped fresh flat-leaf parsely
1/2 cup chopped fresh basil
2tsp finely grated lemon zest
Cook orzo in a pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in colander. While orzo is cooking, heat butter and oil in a deep 12 inch heavy skillet over moderately high heat until foam subsides, then saute until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved cooking water. Season with salt and pepper. Serve warm or at room temperature.
from Gourmet, August 2003 via www.epicurious.com
Kansas Quiche
From Rolling Prarie cookbook, written especially for CSA members
1 lb chard, yellow summer squash, zucchini, or a combination
1/2 onion chopped
3 whole eggs
1 egg white
1/2 cups skim or lowfat milk
1 1/2 cups grated swiss cheese
salt and pepper to taste
chopped basil
chopped oregano
steam chard, squash or combination with onions until tender, set aside to cool slightly
preheat oven to 374 degrees. Beat eggs thoroughly. Add milk, grated cheese, salt, pepper and herbs. Blend in steamed vegetables and mix together well. Pour into medium-sized oiled casserole dish and bake, covered, until set- approximately 30 to 40 minutes.
serves 4
1 lb chard, yellow summer squash, zucchini, or a combination
1/2 onion chopped
3 whole eggs
1 egg white
1/2 cups skim or lowfat milk
1 1/2 cups grated swiss cheese
salt and pepper to taste
chopped basil
chopped oregano
steam chard, squash or combination with onions until tender, set aside to cool slightly
preheat oven to 374 degrees. Beat eggs thoroughly. Add milk, grated cheese, salt, pepper and herbs. Blend in steamed vegetables and mix together well. Pour into medium-sized oiled casserole dish and bake, covered, until set- approximately 30 to 40 minutes.
serves 4
Wilted Lettuce Salad
6 slices bacon
3tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp water
2 tsp sugar or honey
1/2 tsp freshly ground black pepper (or to taste)
8 cups leaf lettuce- washed, spin-dried and torn into bite-sized pieces
6 green onions, thinly sliced
1 hard cooked egg (optional)
8 radishes, thinly sliced (optional)
Cook bacon over medium-high heat until evenly brown.
Remove from skillet, crumble and set aside. Reserve drippings.
Combine lettuce and green onions in a large bowl.
To the bacon drippings, add vinegar, lemon juice, water, sugar and pepper. stir over medium heat until sugar is dissolved.
Add warm dressing and toss to coat evenly. Sprinkle with bacon. If desired, garnish with eggs and radishes. Serve immediately.
3tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp water
2 tsp sugar or honey
1/2 tsp freshly ground black pepper (or to taste)
8 cups leaf lettuce- washed, spin-dried and torn into bite-sized pieces
6 green onions, thinly sliced
1 hard cooked egg (optional)
8 radishes, thinly sliced (optional)
Cook bacon over medium-high heat until evenly brown.
Remove from skillet, crumble and set aside. Reserve drippings.
Combine lettuce and green onions in a large bowl.
To the bacon drippings, add vinegar, lemon juice, water, sugar and pepper. stir over medium heat until sugar is dissolved.
Add warm dressing and toss to coat evenly. Sprinkle with bacon. If desired, garnish with eggs and radishes. Serve immediately.
Watermelon Lemonade with Berries
Perfect on a hot summer day!
2 cups seeded, cold watermelon chunks
1/2 cup frozen raspberries or strawberries
1/2 cup chilled lemonade
1 to 2 tbsp sugar or honey to taste
8 to 10 ice cubes
Place all ingredients in a blender and blend well. Pour into large, frosty mugs.
Serves 2.
2 cups seeded, cold watermelon chunks
1/2 cup frozen raspberries or strawberries
1/2 cup chilled lemonade
1 to 2 tbsp sugar or honey to taste
8 to 10 ice cubes
Place all ingredients in a blender and blend well. Pour into large, frosty mugs.
Serves 2.
Friday, July 9, 2010
Cherry Salad with Warm Goat Cheese
2 tbsp almond oil or olive oil
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb
Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.
Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.
Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb
Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.
Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.
Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.
Spicy Napa Cabbage Slaw with Cilantro Dressing
1/4 cup rice vinegar
2 tsp sugar
1 tsp grated ginger peel
2 tbsp olive oil
1 fresh serano chile, chopped with seeds
1 small head napa cabbage, cored and cut crosswise into 1/2 inch slices
1 bunch scallions, sliced
1/2 cup coarsley chopped cilantro
Whisk together vinegar, oil, ginger, sugar. Add to remaining ingredients. Marinate at least 10 minutes before serving. Tossing frequently.
2 tsp sugar
1 tsp grated ginger peel
2 tbsp olive oil
1 fresh serano chile, chopped with seeds
1 small head napa cabbage, cored and cut crosswise into 1/2 inch slices
1 bunch scallions, sliced
1/2 cup coarsley chopped cilantro
Whisk together vinegar, oil, ginger, sugar. Add to remaining ingredients. Marinate at least 10 minutes before serving. Tossing frequently.
Sauted Kale with Kohlrabi
1 1/4 lb peeled kohlrabi bulbs
1/2 tsp grated lemon zest
2 tbsp fresh lime juice
1/4 cup olive oil, divided
2 lbs (2 bunches) kale, stems and rins removed
5 cloves garlic, finely chopped
1/3 cup roasted pistachios, finely chopped
Slice kohlrabi very thinly. Whisk together in large bowl lime zest and juice, 2 tbsp olive oil, 1/2 tsp salt and pepper each. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tbsp olive oil in a heavy 12 inch skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. add kale by the handful, turning and stirring with tongs and adding more kale as the volume reduced in the skillet. When all the kale is wilted, saute with 1/2 tsp salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss with kohlrabi and dressing and serve.
1/2 tsp grated lemon zest
2 tbsp fresh lime juice
1/4 cup olive oil, divided
2 lbs (2 bunches) kale, stems and rins removed
5 cloves garlic, finely chopped
1/3 cup roasted pistachios, finely chopped
Slice kohlrabi very thinly. Whisk together in large bowl lime zest and juice, 2 tbsp olive oil, 1/2 tsp salt and pepper each. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tbsp olive oil in a heavy 12 inch skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. add kale by the handful, turning and stirring with tongs and adding more kale as the volume reduced in the skillet. When all the kale is wilted, saute with 1/2 tsp salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss with kohlrabi and dressing and serve.
Kohlrabi Salad
3 medium kohlrabi
1/2 small red onion
1 tbsp fresh lemon juice
3 tbsp olive oil
2 tbsp drained capers
4 cups lettuce
Peel kohlrabi. Slice very thinly and put in a bowl. Slice onion very thinly, rinse, pat dry and add to the kohlrabi. Stir together lemon juice, pinch of salt and pepper to taste, oil and capers. Pour over vegetables, toss with lettuce and serve immediately.
1/2 small red onion
1 tbsp fresh lemon juice
3 tbsp olive oil
2 tbsp drained capers
4 cups lettuce
Peel kohlrabi. Slice very thinly and put in a bowl. Slice onion very thinly, rinse, pat dry and add to the kohlrabi. Stir together lemon juice, pinch of salt and pepper to taste, oil and capers. Pour over vegetables, toss with lettuce and serve immediately.
Thursday, July 8, 2010
Sizzling Halloumi Cheese with Fava Beans and Mint
Another fun fava bean recipe from epicurious.com
1 1/4 pounds fresh fava beans, shelled
1 1/4 cup fresh peas, shelled
3 tbsp extra virgin olive oil
2 tbsp fresh mint plus several sprigs for garnish
1 tbsp grated lemon peel
3 8 1/2 oz Halloumi Cheese, each cut lengthwise into 7 pieces, rinsed and patted dry
2 tbsp fresh lemon juice
6 pepperoncini
1 lemon, cut into six wedges
Blanch fava beans in boiling salted water for 2 minutes. Transfer to ice water. Peel fava beans. Blanch peas in boiling water until just tender, about 3 minutes. Using slotted spoon, transfer peas into ice water; cool. Drain peas.
Place fava beans, peas, 2tbsp mint, olive oil and lemon peel in large skillet. Cook over medium heat until warmed through, stirring frequently, about 3 minutes. Divide mixture onto 6 serving plates.
Heat large non-stick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute on each side. Arrange 3 slices atop vegetables on each plate. Drizzle with lemon juice, top with pepperoncini and garnish with mint sprigs and lemon wedges. Serve immediately.
1 1/4 pounds fresh fava beans, shelled
1 1/4 cup fresh peas, shelled
3 tbsp extra virgin olive oil
2 tbsp fresh mint plus several sprigs for garnish
1 tbsp grated lemon peel
3 8 1/2 oz Halloumi Cheese, each cut lengthwise into 7 pieces, rinsed and patted dry
2 tbsp fresh lemon juice
6 pepperoncini
1 lemon, cut into six wedges
Blanch fava beans in boiling salted water for 2 minutes. Transfer to ice water. Peel fava beans. Blanch peas in boiling water until just tender, about 3 minutes. Using slotted spoon, transfer peas into ice water; cool. Drain peas.
Place fava beans, peas, 2tbsp mint, olive oil and lemon peel in large skillet. Cook over medium heat until warmed through, stirring frequently, about 3 minutes. Divide mixture onto 6 serving plates.
Heat large non-stick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute on each side. Arrange 3 slices atop vegetables on each plate. Drizzle with lemon juice, top with pepperoncini and garnish with mint sprigs and lemon wedges. Serve immediately.
Fava Beans with Red Onion and Mint
Mint salads are a refreshing way to wind down from a hot day!
3 cups shelled fresh fava beans (about 2 1/2lbs in pod)
1 tsp plus 2 tbsp oilve oil, divided
2 medium red onions, chopped
fine sea salt
generous handful of mint, roughly chopped (about 1/2 cup)
Cook fava beans with 1 tsp oil in unsalted boiling water until tender, about 6 to 8 minutes, then drain. Cook onions in remaining 2 tbsp olive oil in a medium skillet over medium heat, stirring frequently until just crisp-tender. About 4 minutes. Add beans and cook until heated through, then toss with salt and pepper. Add mint. Serve immediately.
Serves 6
3 cups shelled fresh fava beans (about 2 1/2lbs in pod)
1 tsp plus 2 tbsp oilve oil, divided
2 medium red onions, chopped
fine sea salt
generous handful of mint, roughly chopped (about 1/2 cup)
Cook fava beans with 1 tsp oil in unsalted boiling water until tender, about 6 to 8 minutes, then drain. Cook onions in remaining 2 tbsp olive oil in a medium skillet over medium heat, stirring frequently until just crisp-tender. About 4 minutes. Add beans and cook until heated through, then toss with salt and pepper. Add mint. Serve immediately.
Serves 6
Tuesday, June 29, 2010
Snap Pea Salad
2 cups torn romaine lettuce
1 1/2 cups thnly sliced bok choy leaves and stems
1 1/2 cups sugar snap peas, stringed
1/2 cup thinly sliced red onion
1/2 cup feta or blue cheese, crumbled (or our goat cheese!)
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt
1. Place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix
2. Place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.
3. Pour dressing over salad. Toss and serve immediately
1 1/2 cups thnly sliced bok choy leaves and stems
1 1/2 cups sugar snap peas, stringed
1/2 cup thinly sliced red onion
1/2 cup feta or blue cheese, crumbled (or our goat cheese!)
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt
1. Place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix
2. Place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.
3. Pour dressing over salad. Toss and serve immediately
Mexican Chopped Salad with Honey-Lime Dresssing
From SELF, July 2003
Salad:
2 1/2 cups chopped romaine lettuce
1 can (15oz) black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama (try kohlrabi)
3/4 fresh corn kernals, uncooked (or frozen or canned)
3/4 cup thnly sliced radishes
half a rip avacado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese (or our goat cheese!)
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Salad:
2 1/2 cups chopped romaine lettuce
1 can (15oz) black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama (try kohlrabi)
3/4 fresh corn kernals, uncooked (or frozen or canned)
3/4 cup thnly sliced radishes
half a rip avacado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese (or our goat cheese!)
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Layered Salad with Roasted Garlic Dressing
2 large heads of garlic
2 tsp extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsley chopped basil
2 large heads of Romaine lettuce, cut into bite-sized pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-15 1/2 oz can garbanzo beans (chickpeas), rinsed, drained
1/2 cup pitted coarsely chopped kalamata olives
12 oz grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8 inch rounds (about 2 cups)
Preperation:
Preheat oven to 400F. Cut off top 1/2 inch from galic heads. Place garlic heads in foli, cut sides up. drizzle each with 1 tsp olive oil. Enclose garlic heads in foil. Roast until soft, about 1 hour. Unwrap;cool. Squeeze galic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbonzo beans, olives and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour.
Can be made 8 hours ahead. Just before serving, toss salad.
2 tsp extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsley chopped basil
2 large heads of Romaine lettuce, cut into bite-sized pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-15 1/2 oz can garbanzo beans (chickpeas), rinsed, drained
1/2 cup pitted coarsely chopped kalamata olives
12 oz grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8 inch rounds (about 2 cups)
Preperation:
Preheat oven to 400F. Cut off top 1/2 inch from galic heads. Place garlic heads in foli, cut sides up. drizzle each with 1 tsp olive oil. Enclose garlic heads in foil. Roast until soft, about 1 hour. Unwrap;cool. Squeeze galic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbonzo beans, olives and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour.
Can be made 8 hours ahead. Just before serving, toss salad.
Braised Lettuce
Cook, uncovered, in a large skillet wit a lid over low heat for 10 minutes:
1 thick slice bacon, finely diced or 2 tsp olive oil
3/4 cup diced onions
3/4 cup diced carrots
Meanwhile, drop into a large pot of boiling water and cook for 2 minutes:
2 pr 3 large heads lettuce, washed and outer leaves removed. Drain, then cut lengthwise in half. Set the lettuces cut side down over the vegetables and add enough water to come slightly less than halfway up the sides. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. remove the lettuce with a slotted spoon to a warmed platter. Keep warm. remove the lid and reduce the liquid over high heat to a syrupy sauce. serve immediately.
1 thick slice bacon, finely diced or 2 tsp olive oil
3/4 cup diced onions
3/4 cup diced carrots
Meanwhile, drop into a large pot of boiling water and cook for 2 minutes:
2 pr 3 large heads lettuce, washed and outer leaves removed. Drain, then cut lengthwise in half. Set the lettuces cut side down over the vegetables and add enough water to come slightly less than halfway up the sides. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. remove the lettuce with a slotted spoon to a warmed platter. Keep warm. remove the lid and reduce the liquid over high heat to a syrupy sauce. serve immediately.
Pasta Slaw
from Lickety-Split Meals by Zonya
Put a medium-size pot of water on to boil.
place in a large serving bowl:
2 cups shredded cabbage
2 cups shredded carrots
1 cup kale , or other green, remove center rib and slice thin
Add to boiling water:
2 oz dry spaghetti pasta
Add to cabbage and carrots:
1 green pepper, chopped
1 red pepper, chopped
1/2 red onion or 4 green onions, thnly sliced and chopped
Mix together in a small bowl:
1 tbsp lemon juice
2 tbsp balsamic vinegar (or red wine)
1/2 tsp salt
1/2 tsp oregano (use more of that fresh oregano)
2 tbsp olive oil
1/2 tsp crushed garlic
dash of pepper to taste
Drain pasta: add to vegetables while still hot. Toss altogether with dressing. Serve warm or chilled
Put a medium-size pot of water on to boil.
place in a large serving bowl:
2 cups shredded cabbage
2 cups shredded carrots
1 cup kale , or other green, remove center rib and slice thin
Add to boiling water:
2 oz dry spaghetti pasta
Add to cabbage and carrots:
1 green pepper, chopped
1 red pepper, chopped
1/2 red onion or 4 green onions, thnly sliced and chopped
Mix together in a small bowl:
1 tbsp lemon juice
2 tbsp balsamic vinegar (or red wine)
1/2 tsp salt
1/2 tsp oregano (use more of that fresh oregano)
2 tbsp olive oil
1/2 tsp crushed garlic
dash of pepper to taste
Drain pasta: add to vegetables while still hot. Toss altogether with dressing. Serve warm or chilled
Asian Slaw with Peanuts
One of our favorites! Great for a 4th of July BBQ
Whisk together in a medium bowl to blend:
1/2 cup canola oil
1/4 cup rice vinegar
2 tbsp oriental sesame oil
1 1/2 tsp minced peeled fresh ginger
2 tsp soy sauce
Combine in a large bowl:
6 cups Napa cabbage, thinly sliced (try adding kale here!)
6 green onions, very thinly sliced
6 oz snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper thinly sliced
1/2 cup roasted peanuts
Toss with enough dressing to coat. Season with salt and pepper to taste.
Whisk together in a medium bowl to blend:
1/2 cup canola oil
1/4 cup rice vinegar
2 tbsp oriental sesame oil
1 1/2 tsp minced peeled fresh ginger
2 tsp soy sauce
Combine in a large bowl:
6 cups Napa cabbage, thinly sliced (try adding kale here!)
6 green onions, very thinly sliced
6 oz snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper thinly sliced
1/2 cup roasted peanuts
Toss with enough dressing to coat. Season with salt and pepper to taste.
Thursday, June 24, 2010
Creamy Chicked Dijon over Noodles
Fast and easy 15 minute meal from Lickety Split Meals.
1 tbsp olive oil
1tsp minced garlic (2 cloves or more)
1 lb skinless, boneless chicken breasts cut into strips
8 oz dried egg noodles
1 small bunch fresh asparagus
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup light sour cream or non-fat yogurt
1. Put pot of water on to boil for pasta
2. saute chicken strips with garlic in olive oil for 7 to 8 minutes, add sliced mushrooms
3. Meanwhile, add to boiling water, set timer for 6 minutes
4. meanwhile- wash asparagus. Trim off ends, cut diagonally into 1 1/2 inch slices and set aside.
5. Mix mustard and sour cream together. Add to bubbling chicken and mushrooms.
6. when the timer goes off, toss asparagus in with the noodles. Set time for 2 minutes, At the sound of the timer, quickly drain.
Serve the creamy chicken dijon over the noodles with asparagus and serve with a fresh green salad.
1 tbsp olive oil
1tsp minced garlic (2 cloves or more)
1 lb skinless, boneless chicken breasts cut into strips
8 oz dried egg noodles
1 small bunch fresh asparagus
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup light sour cream or non-fat yogurt
1. Put pot of water on to boil for pasta
2. saute chicken strips with garlic in olive oil for 7 to 8 minutes, add sliced mushrooms
3. Meanwhile, add to boiling water, set timer for 6 minutes
4. meanwhile- wash asparagus. Trim off ends, cut diagonally into 1 1/2 inch slices and set aside.
5. Mix mustard and sour cream together. Add to bubbling chicken and mushrooms.
6. when the timer goes off, toss asparagus in with the noodles. Set time for 2 minutes, At the sound of the timer, quickly drain.
Serve the creamy chicken dijon over the noodles with asparagus and serve with a fresh green salad.
Pasta with Fresh Spinach, Walnuts & Gorgonzola Cheese
1 tbsp olive oil
2 to 3 cloves garlic, minced
3/4 to 1 lb fresh spinach leaves, cleaned and shredded
6 oz gorgonzola cheese, crumbled
freshly ground black pepper
hot cooked pasta of your choice
Heat oil in skillet over medium heat;add garlic and saute until golden. Add spinach; toss and cook until wilted. Stir in walnuts and cheese; toss until well combined. Season with pepper to taste. Serve over pasta
2 to 3 cloves garlic, minced
3/4 to 1 lb fresh spinach leaves, cleaned and shredded
6 oz gorgonzola cheese, crumbled
freshly ground black pepper
hot cooked pasta of your choice
Heat oil in skillet over medium heat;add garlic and saute until golden. Add spinach; toss and cook until wilted. Stir in walnuts and cheese; toss until well combined. Season with pepper to taste. Serve over pasta
Chard and Onion Omelet
from Deborah Madison
3 tbsp olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
salt and pepper
1 garlic clove or use several green garlic
6 to 8 eggs, lightly beaten
2 tbsp chopped parsely
2 tsp chopped thyme
1 cup grated gruyere
2 tbsp freshly grated parmesan
Heat 2 tbsp of the oil in a 10inch skillet, add the onion and cook over low heat, stirring occasionally, until completely soft, but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard in tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, chop garlic finely with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the gruyere and half the parmesan. Preheat the broiler. Heat the remaining oil in the skillet and, when it is hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but a little moist on top, 10 to 15 minutes. Add the remaining parmesan and broil 4 to 6 inches from the heat, until browned.
3 tbsp olive oil
1 large red or white onion, quartered and thinly sliced crosswise
1 bunch chard, leaves only, chopped
salt and pepper
1 garlic clove or use several green garlic
6 to 8 eggs, lightly beaten
2 tbsp chopped parsely
2 tsp chopped thyme
1 cup grated gruyere
2 tbsp freshly grated parmesan
Heat 2 tbsp of the oil in a 10inch skillet, add the onion and cook over low heat, stirring occasionally, until completely soft, but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard in tender, about 15 minutes. Season well with salt and pepper.
Meanwhile, chop garlic finely with a few pinches of salt, then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the gruyere and half the parmesan. Preheat the broiler. Heat the remaining oil in the skillet and, when it is hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but a little moist on top, 10 to 15 minutes. Add the remaining parmesan and broil 4 to 6 inches from the heat, until browned.
Spinach Leek Frittata
A great recipe from Rolling Prairie Cookbook, written for CSAs
1 tbsp butter
3 leeks, thinly sliced
about 3/4 pound spinach, chopped and washed
1 tsp fresh oregano, minced or 1 tsp dried
3 eggs, beaten
1 1/2 cups lowfat milk
4 oz gruyere cheese, grated
1/2 tsp salt and lots of freshly ground pepper
3 cups fresh bread cubes, cut into 1/4 inch cubes (ciabatta of french bread)
Preheat the oven to 350 degrees. Melt butter ina large, heavy skillet over medium heat. Add the leeks and saute for 2-3 minutes. Add the spinach and oregano and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 inch baking dish. Bake for approximately 40 minutes or until golden and firm. Serves 4 to 6 hungry people!
1 tbsp butter
3 leeks, thinly sliced
about 3/4 pound spinach, chopped and washed
1 tsp fresh oregano, minced or 1 tsp dried
3 eggs, beaten
1 1/2 cups lowfat milk
4 oz gruyere cheese, grated
1/2 tsp salt and lots of freshly ground pepper
3 cups fresh bread cubes, cut into 1/4 inch cubes (ciabatta of french bread)
Preheat the oven to 350 degrees. Melt butter ina large, heavy skillet over medium heat. Add the leeks and saute for 2-3 minutes. Add the spinach and oregano and cook until just wilted, about 1 minute. Remove from heat and set aside. Beat the eggs, milk, cheese, salt and pepper together. Stir in the bread cubes and spinach-leek mixture. Mix well. Pour into an oiled 9 inch baking dish. Bake for approximately 40 minutes or until golden and firm. Serves 4 to 6 hungry people!
Asian Spinach Salad
1 lb spinach, trimmed and washed
1 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 cloves garlic, minced
1 tsp sugar
1 tbsp rice wine vinegar
freshly ground pepper to taste
1. steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsley.
2. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper: mix well. Add spinach to sauce, and toss to coat. Serve hot or cold.
1 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 cloves garlic, minced
1 tsp sugar
1 tbsp rice wine vinegar
freshly ground pepper to taste
1. steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsley.
2. In bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper: mix well. Add spinach to sauce, and toss to coat. Serve hot or cold.
Greens Sauteed with Garlic, Raisins and Pine Nuts
This is our favorite way to eat braising greens or any mixture of greens that we have on hand. I keep raisins and pine nuts on hand so I can make this often. This is supposed to serve 4 or 6 but 3 at our house can eat it all.
About 1 1/2 pounds mixed greens (such as mustard, kale, collard, leaves only) shredded, washed and drained
1/2 cup packed raisins
3 tbsp olive oil
7 cloves garlic, minced (or whatever you desire)
1/2 cup pinenuts, lightly toasted
3 tbsp balsamic vinegar
1. Bring 1/2 water to boil in a large soup pt or saute pan over medium-high heat. Gradually add the greens, stirring them down with each addition. When all the greens have been added and are well wilted, add the raisins, partially cover the pot and reduce the heat to medium. Cook, stirring occasionally and adding more water if necessary, until greens are very tender, about 20 minutes.
2. Meanwhile, combine the oil & garlic ina skillet and cook over medium heat until the garlic is soft, 3 to 4 minutes. Stir in the pine nuts, remove from heat and set aside.
3. When the greens are cooked, pour off any liquid remaining in the pot without draining thoroughly so the greens remain moist. Stir in the vinegar and garlic oil.
About 1 1/2 pounds mixed greens (such as mustard, kale, collard, leaves only) shredded, washed and drained
1/2 cup packed raisins
3 tbsp olive oil
7 cloves garlic, minced (or whatever you desire)
1/2 cup pinenuts, lightly toasted
3 tbsp balsamic vinegar
1. Bring 1/2 water to boil in a large soup pt or saute pan over medium-high heat. Gradually add the greens, stirring them down with each addition. When all the greens have been added and are well wilted, add the raisins, partially cover the pot and reduce the heat to medium. Cook, stirring occasionally and adding more water if necessary, until greens are very tender, about 20 minutes.
2. Meanwhile, combine the oil & garlic ina skillet and cook over medium heat until the garlic is soft, 3 to 4 minutes. Stir in the pine nuts, remove from heat and set aside.
3. When the greens are cooked, pour off any liquid remaining in the pot without draining thoroughly so the greens remain moist. Stir in the vinegar and garlic oil.
Wheat Berry Waldorf Salad
I cup cooked wheat berries (see blog for recipe). Drained and cooled to room temperature.
2 tsp walnuts, toasted and chopped
2 apples- 1 sweet, 1 tart
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry and chopped
1/2 cup dried sour cherries or cranberries
1/4 cup golden raisins
2 scallions, chopped (could use a shallot instead)
3 tbsp seasoned rice vinegar
3 tbsp fresh orange juice
3/4 tsp freshly grated orange zest
lettuce leaves or salad mix
Cut apples into 1/2 inch chunks and in a large bowl toss with wheat berries and all remainig ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.
2 tsp walnuts, toasted and chopped
2 apples- 1 sweet, 1 tart
1 celery rib, sliced thin
2/3 cup packed fresh mint leaves, washed well, spun dry and chopped
1/2 cup dried sour cherries or cranberries
1/4 cup golden raisins
2 scallions, chopped (could use a shallot instead)
3 tbsp seasoned rice vinegar
3 tbsp fresh orange juice
3/4 tsp freshly grated orange zest
lettuce leaves or salad mix
Cut apples into 1/2 inch chunks and in a large bowl toss with wheat berries and all remainig ingredients except lettuce. Season salad with salt and pepper and serve over lettuce.
Wheat Berries
from Deborah Madison, Vegetarian Cooking for Everyone
1 cup wheat berries, soaked overnight and drained
Put the wheat berries in a pot with plenty of water to cover by a few inches ( I usually use 2 1/2-3 cups). Bring to a boil, then lower the heat, cover the pot, and simmer until they are tender, 1 to 2 hours. Add 1/2 tsp salt once they have started to soften. Make about 4 cups.
1 cup wheat berries, soaked overnight and drained
Put the wheat berries in a pot with plenty of water to cover by a few inches ( I usually use 2 1/2-3 cups). Bring to a boil, then lower the heat, cover the pot, and simmer until they are tender, 1 to 2 hours. Add 1/2 tsp salt once they have started to soften. Make about 4 cups.
Egg Salad with Herbs
6 large free range eggs
3 scallions, including several inches of the greens, thinly sliced
1 tbsp chooped chervil or 2 tsp chopped tarragon or lovage (whatever herb is in season)
1 tbsp minced parsley
1 tbsp slivered chives
1/3 cup mayonnaise or more to taste
1 1/2 tsp smooth mustard
sea salt and freshly ground pepper
Vinegar or fresh lemon juice
1. Place eggs in a pot of cold water and bring to a boul, and boil for 1 minute. Turn off heat, cover the pan and let stand for 15 minutes. Place them into a bowl of cold water and run cold water on them to cool. Peel.
2. Coarsley mash the eggs with a fork. Add scallions and herbs, holding back a few of the chives, the mayonnaise and the mustard. season with salt and pepper and a few drops of lemon or vinegar to taste.
Put on good bread with some arugula for a great sandwich!
3 scallions, including several inches of the greens, thinly sliced
1 tbsp chooped chervil or 2 tsp chopped tarragon or lovage (whatever herb is in season)
1 tbsp minced parsley
1 tbsp slivered chives
1/3 cup mayonnaise or more to taste
1 1/2 tsp smooth mustard
sea salt and freshly ground pepper
Vinegar or fresh lemon juice
1. Place eggs in a pot of cold water and bring to a boul, and boil for 1 minute. Turn off heat, cover the pan and let stand for 15 minutes. Place them into a bowl of cold water and run cold water on them to cool. Peel.
2. Coarsley mash the eggs with a fork. Add scallions and herbs, holding back a few of the chives, the mayonnaise and the mustard. season with salt and pepper and a few drops of lemon or vinegar to taste.
Put on good bread with some arugula for a great sandwich!
Cilantro Lime Vinaigrette
2/3 cup lime juice
3 tbsp minced garlic
1/4 cup cider vinegar
pinch salt
2/3 cup packed cilantro leaves
2-4 dashes Tabasco sauce
1 tbsp cumin
1/4 canola oil
Place all ingredients except the oil in the blender. Turn on blender and slowly add oil. Add oil very slowly to the "hole" in the middle. Use a little water if you lose the hole, but just enough to keep the little hole so the oil gets blended.
Makes about 1 1/4 cups.
3 tbsp minced garlic
1/4 cup cider vinegar
pinch salt
2/3 cup packed cilantro leaves
2-4 dashes Tabasco sauce
1 tbsp cumin
1/4 canola oil
Place all ingredients except the oil in the blender. Turn on blender and slowly add oil. Add oil very slowly to the "hole" in the middle. Use a little water if you lose the hole, but just enough to keep the little hole so the oil gets blended.
Makes about 1 1/4 cups.
Tuesday, June 22, 2010
Stir-fried Bok Choy with Roasted Peanuts
Another from Vegetarian Cooking for Everyone.
3 tbsp raw peanuts
2 tbsp roasted peanut oil
1/4 tsp red pepper flakes
salt
1 1/2 pounds bok choy
2 tbsp peanut oil
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp roasted peanut oil
small piece of ginger
1 tsp cornstarch
Fry the peanuts in 2 tsp roasted peanut oil until they are golden. Chop with the pepper flakes and a few pinches of salt and set aside.
Slice off the bok choy stems and cut them into 1 inch pieces. Leave the leaves whole. Set in wok or large skillet over high heat. Add the 2 tbsp peanut oil and rollit around the sides. When hot, add the garlic and ginger and stir-fry briefly (1 minute). Add the bok choy and a few pinches salt and stir-fry until wilted and glossy. Add the soy sauce and some cornstarch and stir-fry for 1 or 2 minutes more until the leaves are shiny and glazed. Add the chopped peanuts, toss and serve.
3 tbsp raw peanuts
2 tbsp roasted peanut oil
1/4 tsp red pepper flakes
salt
1 1/2 pounds bok choy
2 tbsp peanut oil
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp roasted peanut oil
small piece of ginger
1 tsp cornstarch
Fry the peanuts in 2 tsp roasted peanut oil until they are golden. Chop with the pepper flakes and a few pinches of salt and set aside.
Slice off the bok choy stems and cut them into 1 inch pieces. Leave the leaves whole. Set in wok or large skillet over high heat. Add the 2 tbsp peanut oil and rollit around the sides. When hot, add the garlic and ginger and stir-fry briefly (1 minute). Add the bok choy and a few pinches salt and stir-fry until wilted and glossy. Add the soy sauce and some cornstarch and stir-fry for 1 or 2 minutes more until the leaves are shiny and glazed. Add the chopped peanuts, toss and serve.
Rice with Spinach, Lemon and Dill
Another great recipe from Deborah Madison, Vegetarian Cooking for Everyone. We highly recommend this cookbook!
2 tbsp olive oil, butter or a mixture
1 cup finely chopped scallions, including several inches of the greens
1 cup long-grain white or brown rice
1 large bunch spinach leaves, finely chopped
2 tbsp chopped dill
grated zest and juice of 1 lemon
salt and freshly milled pepper
Warm the oil and/or butter in a saucepan over medium heat. Add the scallions and cook, stirring frequently until wilted; 3 to 4 minutes. Add the rice, spinach, dill, lemon zest and 1/2 tsp salt, cook until the spinach has wilted. If you are using white tice, ass 1 3/4 cups water, for brown rice add 2 1/4 cups/. Bring to a boil then lower the heat, cover, and cook until the liquid is absorbed, 15 to 18 minutes for white rice, 30-40 minute for brown. Add the lemon juice and gently loosen the grains with a fork. Cover and let stand for minutes. Season with pepper and serve. You can stir 1/2 cup crumbled feta or 1 cup large-curd cottage cheese.
Serves 4.
2 tbsp olive oil, butter or a mixture
1 cup finely chopped scallions, including several inches of the greens
1 cup long-grain white or brown rice
1 large bunch spinach leaves, finely chopped
2 tbsp chopped dill
grated zest and juice of 1 lemon
salt and freshly milled pepper
Warm the oil and/or butter in a saucepan over medium heat. Add the scallions and cook, stirring frequently until wilted; 3 to 4 minutes. Add the rice, spinach, dill, lemon zest and 1/2 tsp salt, cook until the spinach has wilted. If you are using white tice, ass 1 3/4 cups water, for brown rice add 2 1/4 cups/. Bring to a boil then lower the heat, cover, and cook until the liquid is absorbed, 15 to 18 minutes for white rice, 30-40 minute for brown. Add the lemon juice and gently loosen the grains with a fork. Cover and let stand for minutes. Season with pepper and serve. You can stir 1/2 cup crumbled feta or 1 cup large-curd cottage cheese.
Serves 4.
Snap Pea Salad
2 cups torn romaine lettuce
1 1/2 cups thinly sliced bok choy leaves and stems
1 1/2 cup sugar snap peas, stringed and if desired, blanched
1/2 cup thinly sliced red onion
1/2 cup feta or blue cheese, crumbled
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt
1. place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix
2. place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.
3. Pour dressing over salad. Toss and serve immediately.
1 1/2 cups thinly sliced bok choy leaves and stems
1 1/2 cup sugar snap peas, stringed and if desired, blanched
1/2 cup thinly sliced red onion
1/2 cup feta or blue cheese, crumbled
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp lemon juice
1/4 tsp hot pepper sauce
1/4 tsp salt
1. place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix
2. place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.
3. Pour dressing over salad. Toss and serve immediately.
Napa Cabbagewith Red Cabbage Salad
2 tsp butter
1 cup pecan halves
2 tbsp golden brown sugar
1 tbsp worcestershire sauce
1/8 tsp (scant) cayenne pepper
2 tbsp seasoned rice vinegar (also known as sushi vinegar)
1 tbsp apple cider vinegar
1 tsp dijon mustard
1/4 cup olive oil
2 medium unpeeled cameo or fuji apples, quartered, cored, thinly sliced crosswise
2 tbsp fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 oz)
Melt butter in nonstick medium skillet over medium-hihg heat. Add pecans and stir 1 minute. Add brown sugar, worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. transfer nuts to foil sheet and cool. Whisk both veinegars and mustard in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead spiced pecans and dressing can be made 1 day ahead. Store pecans in airtight container at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using. Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
1 cup pecan halves
2 tbsp golden brown sugar
1 tbsp worcestershire sauce
1/8 tsp (scant) cayenne pepper
2 tbsp seasoned rice vinegar (also known as sushi vinegar)
1 tbsp apple cider vinegar
1 tsp dijon mustard
1/4 cup olive oil
2 medium unpeeled cameo or fuji apples, quartered, cored, thinly sliced crosswise
2 tbsp fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 oz)
Melt butter in nonstick medium skillet over medium-hihg heat. Add pecans and stir 1 minute. Add brown sugar, worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. transfer nuts to foil sheet and cool. Whisk both veinegars and mustard in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead spiced pecans and dressing can be made 1 day ahead. Store pecans in airtight container at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using. Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
Lucious Beet Salad
A favorite beet salad, even known to be eaten by confirmed beet haters. From Feeding the Whole Family by Cynthia Lair
Salad:
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or chard
2 scallions, finely chopped
1/4 lb feta cheese
Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
3/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil
1. remove tops from beets, scrub well. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender, could be up to one hour or more, depending on the size beets. Set aside to cool.
2. Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When the seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
3/ To prepare beet greens, bring a large pot of water to boil. Chop beet greens (or chard) into bite size pieces, wash in your salad spinner. Lift out of the water and drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stem's tender. Place greens in colander and run cold water over them to halt cooking.
4. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.
Salad:
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens or chard
2 scallions, finely chopped
1/4 lb feta cheese
Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
3/4 tsp dijon mustard
1/4 tsp freshly ground pepper
1 tbsp finely chopped fresh basil
1. remove tops from beets, scrub well. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender, could be up to one hour or more, depending on the size beets. Set aside to cool.
2. Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When the seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
3/ To prepare beet greens, bring a large pot of water to boil. Chop beet greens (or chard) into bite size pieces, wash in your salad spinner. Lift out of the water and drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stem's tender. Place greens in colander and run cold water over them to halt cooking.
4. Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.
Spinach and Walnut Pasta
Comfort food from Cooking Outside the Box by Abel & Cole from England. A great read.
Package of whole wheat fusilli
1 1/2 cups walnuts
4 cups of finely chopped fresh spinach or arugula
a glug of olive oil
3/4 cup grated parmesan
a handful of capers (optional)
a handful of sun-dried tomatoes (optional)
salt and freshly ground pepper
Put pot of water on to boil and cook pasta according to package directions. While this is cooking, blitz the walnits in a blender or food processor to a breadcrumb consistency and put aside in a bowl. Add the spinach to the pasta pot 2 minutes before the end of the cooking time. Take a few spoonfuls of the cooking water from the pasta and mix it with the walnuts to create a paste. Add more water little by little until you have a sauce the thickness you like. When the pasta is cooked al dente, drain well and then pop it back in the pot. Stir through the walnut paste, the olive oil, half the parmesan, the capers and tomatoes if using. Season well and serve in hot bowls with the rest of the parmesan sprinkled over the top.
Package of whole wheat fusilli
1 1/2 cups walnuts
4 cups of finely chopped fresh spinach or arugula
a glug of olive oil
3/4 cup grated parmesan
a handful of capers (optional)
a handful of sun-dried tomatoes (optional)
salt and freshly ground pepper
Put pot of water on to boil and cook pasta according to package directions. While this is cooking, blitz the walnits in a blender or food processor to a breadcrumb consistency and put aside in a bowl. Add the spinach to the pasta pot 2 minutes before the end of the cooking time. Take a few spoonfuls of the cooking water from the pasta and mix it with the walnuts to create a paste. Add more water little by little until you have a sauce the thickness you like. When the pasta is cooked al dente, drain well and then pop it back in the pot. Stir through the walnut paste, the olive oil, half the parmesan, the capers and tomatoes if using. Season well and serve in hot bowls with the rest of the parmesan sprinkled over the top.
Asian Cabbage Salad
From Bon Appetit via epicurious.com
1 hd green cabbage (about .75 pounds very thinly sliced or 10-12 cups)
1/2 cup seasoned rice vinegar
1/4 cup chopped fresh cilantro
1 tbsp sesame oil
Place cabbage in a very large bowl. Add vinegar, cilantro and and oil. Toss. Season with salt and pepper. Cover: chill for at least 1 hour and up to 3 hours, tossing often.
Terry's note: We added sliced spinach, black kale would be good too, red pepper, snap peas and grated carrots for a very colorful salad.
1 hd green cabbage (about .75 pounds very thinly sliced or 10-12 cups)
1/2 cup seasoned rice vinegar
1/4 cup chopped fresh cilantro
1 tbsp sesame oil
Place cabbage in a very large bowl. Add vinegar, cilantro and and oil. Toss. Season with salt and pepper. Cover: chill for at least 1 hour and up to 3 hours, tossing often.
Terry's note: We added sliced spinach, black kale would be good too, red pepper, snap peas and grated carrots for a very colorful salad.
Simple Sorrel Sauce
1 tbsp butter
1 small shallot, finely minced (spring garlic or onions will do)
2 cups sorrel leaves, stems removed, chopped coarsley
1-2 tbsp white wine
1/2 tsp salt
freshly ground white pepper
1/4 to 1/3 cup cream or half and half
Heat butter in a medium-sized saucepan over medium-low heat. add shallots. Saute until the shallots are just about tender. Add the sorrel, white wine, and salt. Simmer for 4 to 5 minutes, or until sorrel is completely soft and almost sauce-like. Add pepper to taste. The sauce can be served as is or pureed in a food procesor or blender with cream. Drizzle on top of lightly steamed asparagus.
1 small shallot, finely minced (spring garlic or onions will do)
2 cups sorrel leaves, stems removed, chopped coarsley
1-2 tbsp white wine
1/2 tsp salt
freshly ground white pepper
1/4 to 1/3 cup cream or half and half
Heat butter in a medium-sized saucepan over medium-low heat. add shallots. Saute until the shallots are just about tender. Add the sorrel, white wine, and salt. Simmer for 4 to 5 minutes, or until sorrel is completely soft and almost sauce-like. Add pepper to taste. The sauce can be served as is or pureed in a food procesor or blender with cream. Drizzle on top of lightly steamed asparagus.
Greens with Hot garlic dressing
1/3 cup olive oil
4 garlic cloves minced (or 5-6 spring garlic bulbs!)
1/4 cup cider vinegar
1 1/2 lb mixed tender greens (rapini plus chards, kales, mustard etc.)
Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in vinegar and immediately pour over greens. Season with salt and pepper. Serve right away.
4 garlic cloves minced (or 5-6 spring garlic bulbs!)
1/4 cup cider vinegar
1 1/2 lb mixed tender greens (rapini plus chards, kales, mustard etc.)
Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute. Stir in vinegar and immediately pour over greens. Season with salt and pepper. Serve right away.
Kale and Spinach with Hazelnuts
1/2 cup hazelnuts
2 tbsp olive oil
1 medium onion, diced small
4 large cloves garlic, minced
10 cups mixed thinly shredded kale and spinach leaves, washed and drained but not dried
salt and pepper to taste
1. Toast the hazelnuts in an ungreased skillet over medium high heat, stirring frequently, until the nuts are darkened in spots, 5-7 minutes. Cool enough to handle, coarsly chop and set aside.
2. Heat the oil in a large saute pan or wok. Stir in the onion and garlic and saute over medium head until transluscent, about 5 minutes. Add the greens in batches, stirring them down after each addition, until all are in the pan. Stir-fry until tender, 8-12 minutes, depending on the age of the greens.
2 tbsp olive oil
1 medium onion, diced small
4 large cloves garlic, minced
10 cups mixed thinly shredded kale and spinach leaves, washed and drained but not dried
salt and pepper to taste
1. Toast the hazelnuts in an ungreased skillet over medium high heat, stirring frequently, until the nuts are darkened in spots, 5-7 minutes. Cool enough to handle, coarsly chop and set aside.
2. Heat the oil in a large saute pan or wok. Stir in the onion and garlic and saute over medium head until transluscent, about 5 minutes. Add the greens in batches, stirring them down after each addition, until all are in the pan. Stir-fry until tender, 8-12 minutes, depending on the age of the greens.
Warm Spinach Salad with a Touch of Purple
From Sarah Ingraham, 2009.
Dressing:
1/3 cup olive oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 ts Dijon mustard
a bunch of chive flowers
a handful of chopped chives
salt and pepper
Salad:
2 hard boiled eggs, sliced (optional, could also use tempeh sauteed with tamari)
radishes, sliced into thin rounds
Put olive oil and chive flowers in a pan over medium heat. Saute flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top as needed.
Dressing:
1/3 cup olive oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 ts Dijon mustard
a bunch of chive flowers
a handful of chopped chives
salt and pepper
Salad:
2 hard boiled eggs, sliced (optional, could also use tempeh sauteed with tamari)
radishes, sliced into thin rounds
Put olive oil and chive flowers in a pan over medium heat. Saute flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top as needed.
Cheese Tortellini with Garlic
8 oz cheese tortellini
1/3 to 1/2 cup pine nuts, toasted
1/2 lb spinach (chop the big leaves smaller)
4 cloves garlic, minced
3 tbsp olive oil
1/2 cup grated parmesan cheese
1. place the nuts, spinach, garlic and olive oil in a large serving bowl. Set aside.
2. Cook the tortellini according to the package instructions. Drain and transfer into the bowl. Toss, sprinkle the parmesan over the top and serve.
1/3 to 1/2 cup pine nuts, toasted
1/2 lb spinach (chop the big leaves smaller)
4 cloves garlic, minced
3 tbsp olive oil
1/2 cup grated parmesan cheese
1. place the nuts, spinach, garlic and olive oil in a large serving bowl. Set aside.
2. Cook the tortellini according to the package instructions. Drain and transfer into the bowl. Toss, sprinkle the parmesan over the top and serve.
Asian Spinach Salad
1 lb spinach, trimmed and washed
1 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 cloves garlic, minced
1 tsp sugar
1 tbsp rice wine vinegar
freshly ground pepper to taste
1. steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsley. 2. In a bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper: mix well.
1 tbsp soy sauce
1 1/2 tbsp sesame oil
1 tbsp sesame seeds, toasted
2 cloves garlic, minced
1 tsp sugar
1 tbsp rice wine vinegar
freshly ground pepper to taste
1. steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsley. 2. In a bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper: mix well.
Penne with Potatoes and Asparagus
From the Rolling Prarie Cookbook
2 tbsp olive oil
1 large onion, coarsley chopped (2 to 2 1/2 cups)
1 pound small waxy potatoes, cut in thick slices, then cut in half (4 cups)
1 tsp salt
several sprigs fresh thyme
1/2 pound penne pasta
1 pound asparagus, cut into 1 to 2 inch pieces
several splashes balsamic vinegar
freshly ground black pepper
1/2 cup parsely, chopped (try basil when in season)
freshly grated parmesan cheese
Preheat oven to 375. Put in a large pot of water to cook the pasta. Pour oil in a 9x13 baking pan. Put the onions and potatoes in the pan, sprinkle with 1/2 teaspoon salt, add the sprigs of thyme, and mix well to coat the vegetables with oil. Bake, uncovered, fora bout 15 minutes. Vegetables should be almost tender. While vegetables are roasting, cook the pasta until just tender, drain, and set aside. Remove vegetables from the oven. Add the asparagus and the cooked pasta. Season to taste with salt, several splashes balsamic vinegar, black pepper and the fresh parsely or basil. Toss carefully until vegetables and pasta are evenly mixed. Return to oven, uncovered, for 10 minutes. Bring steaming to the table with a bowl of parmesan cheese to sprinkle on top.
serves 6
2 tbsp olive oil
1 large onion, coarsley chopped (2 to 2 1/2 cups)
1 pound small waxy potatoes, cut in thick slices, then cut in half (4 cups)
1 tsp salt
several sprigs fresh thyme
1/2 pound penne pasta
1 pound asparagus, cut into 1 to 2 inch pieces
several splashes balsamic vinegar
freshly ground black pepper
1/2 cup parsely, chopped (try basil when in season)
freshly grated parmesan cheese
Preheat oven to 375. Put in a large pot of water to cook the pasta. Pour oil in a 9x13 baking pan. Put the onions and potatoes in the pan, sprinkle with 1/2 teaspoon salt, add the sprigs of thyme, and mix well to coat the vegetables with oil. Bake, uncovered, fora bout 15 minutes. Vegetables should be almost tender. While vegetables are roasting, cook the pasta until just tender, drain, and set aside. Remove vegetables from the oven. Add the asparagus and the cooked pasta. Season to taste with salt, several splashes balsamic vinegar, black pepper and the fresh parsely or basil. Toss carefully until vegetables and pasta are evenly mixed. Return to oven, uncovered, for 10 minutes. Bring steaming to the table with a bowl of parmesan cheese to sprinkle on top.
serves 6
Wednesday, June 16, 2010
Light Spinach Soup with Basil and Dill
Adapted from Molly Katzen's Vegetable Heaven
2 medium sized russet or other potatoes (about 1 lb), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping teasponn minced garlic
5 cups water
1 1/2 tsp salt (or more if preferred)
1 tsp dry mustard
2 lbs fresh spinach cleaned and chopped (up to half can be chard)
1/2 cup fresh minced dill
A small handful of fresh basil leaves (optional, if available)
Freshly ground pepper to taste
OPTIONAL, for the top:
a little yogurt
mild praprika
1. Place the potatoes, onions, garlic, mustard and salt in a soup pot or dutch oven. Bring to a
boil and then cover and simmer very slowly for 20 minutes
2. Use a food processor or blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way
3. Return soup to pot and cook very slowly. Add black pepper to taste. Serve hot with a bit of yogurt and dusting of paprika if desired.
Time: 50 minutes (about half of that is active)
Don't substitute dried herbs for fresh, it just wont taste the same
This soup freezes well if kept in an airtight container
2 medium sized russet or other potatoes (about 1 lb), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping teasponn minced garlic
5 cups water
1 1/2 tsp salt (or more if preferred)
1 tsp dry mustard
2 lbs fresh spinach cleaned and chopped (up to half can be chard)
1/2 cup fresh minced dill
A small handful of fresh basil leaves (optional, if available)
Freshly ground pepper to taste
OPTIONAL, for the top:
a little yogurt
mild praprika
1. Place the potatoes, onions, garlic, mustard and salt in a soup pot or dutch oven. Bring to a
boil and then cover and simmer very slowly for 20 minutes
2. Use a food processor or blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way
3. Return soup to pot and cook very slowly. Add black pepper to taste. Serve hot with a bit of yogurt and dusting of paprika if desired.
Time: 50 minutes (about half of that is active)
Don't substitute dried herbs for fresh, it just wont taste the same
This soup freezes well if kept in an airtight container
Parsley Dressing
Use as topping on hot pasta, grilled salmon, or streamed veggies
1 1/2 cups fresh parsley leaves, packed
2 garlic cloves, chopped
1 small shallot, chopped
juice of 1 lemon
6 tbsp olive oil
1 tbsp red wine vinegar
freshly ground black pepper
Combine all ingredients in a food processor or blender and blend to create a smooth sauce. Allow to sit several hours before serving so the flavors have time to blend. Best used when fresh, but will keep for 5-6 days in fridge.
1 1/2 cups fresh parsley leaves, packed
2 garlic cloves, chopped
1 small shallot, chopped
juice of 1 lemon
6 tbsp olive oil
1 tbsp red wine vinegar
freshly ground black pepper
Combine all ingredients in a food processor or blender and blend to create a smooth sauce. Allow to sit several hours before serving so the flavors have time to blend. Best used when fresh, but will keep for 5-6 days in fridge.
Tuesday, June 15, 2010
Spinach Catalan Style
2 lbs spinach, stems removed, leaves blanched
2 tbsp olive oil
1 large garlic clove, sliced
1/3 cup dark or golden raisins
1/3 cup pine nuts
salt and freshly ground pepper
Coarsely chop the cooked spinach. Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it. Add the raisins and pine nuts and cook until all the raisins are plumped and golden brown. Add greens and cook until they are heated through. Season with salt and pepper to taste.
2 tbsp olive oil
1 large garlic clove, sliced
1/3 cup dark or golden raisins
1/3 cup pine nuts
salt and freshly ground pepper
Coarsely chop the cooked spinach. Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it. Add the raisins and pine nuts and cook until all the raisins are plumped and golden brown. Add greens and cook until they are heated through. Season with salt and pepper to taste.
Kaitlin's Easy Pie Crust
Kaitlin's favorite thing to make are fresh fruit pies! This pie recipe can be used for sweet or savory pies! This recipe makes 1 double-crusted pie.
2/3 cup butter
2 cups flour
7 tbsp cold water
Pour flour into large mixing bowl. Cut butter into 1 tbsp slices. Drop them into the flour and mix with a pastry mixer (a fork works well too!), and continue to mix until dough and flour combine into soft, pea sized balls. Slowly add water and mix with fork or pastry cutter until all dough sticks together. (you can continue to add additional water if necessary) Form into balls and chill, covered, in the fridge for 15 minutes.
2/3 cup butter
2 cups flour
7 tbsp cold water
Pour flour into large mixing bowl. Cut butter into 1 tbsp slices. Drop them into the flour and mix with a pastry mixer (a fork works well too!), and continue to mix until dough and flour combine into soft, pea sized balls. Slowly add water and mix with fork or pastry cutter until all dough sticks together. (you can continue to add additional water if necessary) Form into balls and chill, covered, in the fridge for 15 minutes.
Spinachio Pie
1 pie crust dough (search out blog for a great homemade one!)
3 eggs
1 1/2 lbs fresh spinach
8oz cream cheese or ricotta
salt and freshly ground pepper
1/4 tsp freshly grated nutmeg
1/4 cup cheddar or parmesan cheese, or a mixture
Pre-heat oven to 400. Roll out pastry and use it to line a greased 8inch pie dish. Prick the base all over with a fork. Bake for 10 minutes. While the pastry is baking separate one of the egs and whisl the white with a fork. Take the pastry out of the oven. Pour the whisked egg white into the base, swish it around until its covered, put any extra back in the bowl/, then pop the pastry back into the oven for a few minutes to set the egg white. This will stop the pastry from going soggy when you put in the filing. For the filling. For the filling chop spinach roughly and remove coarse stems. Wash it thoroughly, place in a saucepan with a lid (don't add any extra water!), and steam the spinach for 5 minutes. Press steamed spinach against steamer or colander to remove excess liquid. Beat the soft cheese into the remaining eggs and the yolf from the third. Add salt, pepper, nutmeg, the spinach, and half the hard cheese. Pour into pastry shell. Sprinkle the remaining hard cheese over the top. Bake the 30 minutes or until set.
3 eggs
1 1/2 lbs fresh spinach
8oz cream cheese or ricotta
salt and freshly ground pepper
1/4 tsp freshly grated nutmeg
1/4 cup cheddar or parmesan cheese, or a mixture
Pre-heat oven to 400. Roll out pastry and use it to line a greased 8inch pie dish. Prick the base all over with a fork. Bake for 10 minutes. While the pastry is baking separate one of the egs and whisl the white with a fork. Take the pastry out of the oven. Pour the whisked egg white into the base, swish it around until its covered, put any extra back in the bowl/, then pop the pastry back into the oven for a few minutes to set the egg white. This will stop the pastry from going soggy when you put in the filing. For the filling. For the filling chop spinach roughly and remove coarse stems. Wash it thoroughly, place in a saucepan with a lid (don't add any extra water!), and steam the spinach for 5 minutes. Press steamed spinach against steamer or colander to remove excess liquid. Beat the soft cheese into the remaining eggs and the yolf from the third. Add salt, pepper, nutmeg, the spinach, and half the hard cheese. Pour into pastry shell. Sprinkle the remaining hard cheese over the top. Bake the 30 minutes or until set.
Cheese Tortellini with Garlic and Spinach
8oz cheese tortellini
1/3- 1/2 cup pine nuts, toasted
1 pound spinach, torn or coarsely chopped, washed and drained
4 cloves garlic minced
3 tbsp olive oil
1 1/2 cup grated parmesan cheese
Place nuts, spinach, garlic, and oil in a large serving bowl. Set aside. Cook totellini according to the directions. Drain and transfer to the bowl. Toss, and sprinkle with the parmesan cheese.
1/3- 1/2 cup pine nuts, toasted
1 pound spinach, torn or coarsely chopped, washed and drained
4 cloves garlic minced
3 tbsp olive oil
1 1/2 cup grated parmesan cheese
Place nuts, spinach, garlic, and oil in a large serving bowl. Set aside. Cook totellini according to the directions. Drain and transfer to the bowl. Toss, and sprinkle with the parmesan cheese.
Sausage, Greens and Semolina Pizza
2 leeks
3 cloves garlic
2 bunches greens (mustard, chard, kales)
4 sausages (sweet Italian, spicy or hot)
6 to 7 tbsp olive oil
Semolina linguine for 4
salt and pepper
Pitted black olives
Crushed red pepper flakes
Parmesan
Wash and thinly slice the leels, peel and chop the garlic. Remove any large stems from the greens, cut the leaves crosswise into a chiffonade, and wash and dry them. Slice the sausages. Cook the leeks, garlic and sausage in about 5 tablespoons olive oil for 10 minutes or so. Add the greens and continue cooking for 5 minutes or more, until they are soft and wilted. The addition of a little water or stock wil lhelp to steam them. Moisten the misture with another tablespoon or two of olive oil. Cook the pasta and add it to the pan. Toss all together and taste for seasoning. Serve garnished with a generous spinkling of pitted black olives and a litttle crushed red pepper if you like it spicy. Serve with freshly grated parmesan cheese at the table.
3 cloves garlic
2 bunches greens (mustard, chard, kales)
4 sausages (sweet Italian, spicy or hot)
6 to 7 tbsp olive oil
Semolina linguine for 4
salt and pepper
Pitted black olives
Crushed red pepper flakes
Parmesan
Wash and thinly slice the leels, peel and chop the garlic. Remove any large stems from the greens, cut the leaves crosswise into a chiffonade, and wash and dry them. Slice the sausages. Cook the leeks, garlic and sausage in about 5 tablespoons olive oil for 10 minutes or so. Add the greens and continue cooking for 5 minutes or more, until they are soft and wilted. The addition of a little water or stock wil lhelp to steam them. Moisten the misture with another tablespoon or two of olive oil. Cook the pasta and add it to the pan. Toss all together and taste for seasoning. Serve garnished with a generous spinkling of pitted black olives and a litttle crushed red pepper if you like it spicy. Serve with freshly grated parmesan cheese at the table.
Sausage and Bean Soup
Another favorite recipe found at epicurious.com
1 tbsp olive oil
6 oz kielbasa of linguica sausage, cut into thin rounds
1 medium onion, chopped
2 3/4 cup chicken broth
1 1/2 large bunch kale, stems cut away, leaves thinly sliced
1 15oz can small white beans, drained
3/4 cup dry white wine
Heat oil in heavy large saucepan over medium heat. Add sausage and onion; saute until onion is tender, about 6 minutes. Add broth and kale, bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper. Makes 2 servings, easily doubled.
1 tbsp olive oil
6 oz kielbasa of linguica sausage, cut into thin rounds
1 medium onion, chopped
2 3/4 cup chicken broth
1 1/2 large bunch kale, stems cut away, leaves thinly sliced
1 15oz can small white beans, drained
3/4 cup dry white wine
Heat oil in heavy large saucepan over medium heat. Add sausage and onion; saute until onion is tender, about 6 minutes. Add broth and kale, bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper. Makes 2 servings, easily doubled.
Frittata with Mustard Greens and Fontina
This has long been a favorite way to eat mustard greens, from epicurious.com
2 tbsp olive oil
1 small bunch mustard greens, stems trimmed, leaves cut into half inch strips
1 tbsp finely chopped garlic
4 large eggs, beaten to blend
1 1/2 cups diced fontina cheese
Preheat broiler. Heat oil in medium broiler proof skillet over medium-high heat. Add greens, stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens, stir to blend. Sprinkle with cheese. Cover skillet; cook until fritatta is almost set but top is still runny, about two minutes. Sprinkle with cheese. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto a plate. Serves 2.
2 tbsp olive oil
1 small bunch mustard greens, stems trimmed, leaves cut into half inch strips
1 tbsp finely chopped garlic
4 large eggs, beaten to blend
1 1/2 cups diced fontina cheese
Preheat broiler. Heat oil in medium broiler proof skillet over medium-high heat. Add greens, stir until wilted and tender, about 2 minutes. Add garlic; stir 1 minute. Sprinkle generously with salt and pepper. Pour eggs over greens, stir to blend. Sprinkle with cheese. Cover skillet; cook until fritatta is almost set but top is still runny, about two minutes. Sprinkle with cheese. Place skillet under broiler. Broil until top is set and cheese bubbles, about 1 minute. Cut around frittata to loosen. Slide out onto a plate. Serves 2.
Lentil Potato Salad with Sorrel
From the Rolling Prairie Cookbook by Nancy O'Connor
I cup dry lentils
1 bay leaf
1 small onion, finely chopped
3/4 tsp salt
1 lb small potatoes
3 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feat cheese, crumbled
1 cup finely shredded sorrel leaves
freshly ground pepper
Dressing:
4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp freshly squeezed lemon juice
2 cloves garlic, minced or pressed
1 tbsp dijon mustard
Place the lentils, bay leaf, onion and 1/4 tsp salt in a medium sauce pan and cover with 3 cups of water. Bring to a boil, cover and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and drain, removing the bay leaf. While the lentils are cooking, boil unpeeled potatoes until just tender. Drain and cut into 1inch cubes. When the lentils and potatoes are cooled to room temperature, carefully toss together with salt and plenty of fresh ground pepper. Whisk remaining salt and plenty of fresh ground pepper. Whisk together the dressing ingredients and pour over the salad. Toss to dress evenly. Serve at room temperature or chilled. Serves 8.
I cup dry lentils
1 bay leaf
1 small onion, finely chopped
3/4 tsp salt
1 lb small potatoes
3 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/3 cup kalamata olives, sliced
1/2 cup feat cheese, crumbled
1 cup finely shredded sorrel leaves
freshly ground pepper
Dressing:
4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp freshly squeezed lemon juice
2 cloves garlic, minced or pressed
1 tbsp dijon mustard
Place the lentils, bay leaf, onion and 1/4 tsp salt in a medium sauce pan and cover with 3 cups of water. Bring to a boil, cover and simmer until the lentils are just tender, about 30 minutes. Remove from the heat and drain, removing the bay leaf. While the lentils are cooking, boil unpeeled potatoes until just tender. Drain and cut into 1inch cubes. When the lentils and potatoes are cooled to room temperature, carefully toss together with salt and plenty of fresh ground pepper. Whisk remaining salt and plenty of fresh ground pepper. Whisk together the dressing ingredients and pour over the salad. Toss to dress evenly. Serve at room temperature or chilled. Serves 8.
Penne with Mushrooms and Fresh Sorrel
From The Good Herb by J. Benn Hurley
1 tbsp olive oil
12oz mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 pund dried
1/3 cup minced sorrel leaves
Heat a large sute pan over medium high hear, then pour in the oil. Add the mushrooms, garlic, onion and hot pepper and saute for about 5 minutes. Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more. In a large bowl toss the penne with the sauce and sorrel. Serve warm.
1 tbsp olive oil
12oz mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chili pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 pund dried
1/3 cup minced sorrel leaves
Heat a large sute pan over medium high hear, then pour in the oil. Add the mushrooms, garlic, onion and hot pepper and saute for about 5 minutes. Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more. In a large bowl toss the penne with the sauce and sorrel. Serve warm.
Cabbage Slaw with Spicy Greens
3 or 4 handfuls arugula, garden cress or red mustard greens
1 1/2 lbs green cabbage, very thinly sliced
1 small white onion or a bunch of scallions
3 tbsp chopped parsley
salt
vinegar and oil dressing
Chop greens into ribbons and put them in a bowl with the cabbage, onion and parsely. Toss with salt. Add herb vinaigrette and toss again. Chill 30 minutes before serving.
1 1/2 lbs green cabbage, very thinly sliced
1 small white onion or a bunch of scallions
3 tbsp chopped parsley
salt
vinegar and oil dressing
Chop greens into ribbons and put them in a bowl with the cabbage, onion and parsely. Toss with salt. Add herb vinaigrette and toss again. Chill 30 minutes before serving.
Friday, June 11, 2010
The Best Winter Veg Coleslaw
from Jamie at Home, or Cook Your Way to the Good Life, a great book with 'how to' garden tips as well a recipes.
2 carrots
1 bulb fennel
1 golden beet, and/or turnip or rutabaga
1 small celeriac, or try the sun choke here
3/4lb red or green cabbage
1/2 red onion
1 shallot
1 lemon
Olive oil
Handful of fresh herbs maybe chives or chervil in the winter
1 cup plain yogurt
2 tbsp mustard
salt and pepper to taste
Peel root vegetables or scrub well. Shred the carrots, fennel and your choice of 2 of the other root veggies (small portion of large root probably). Put veggies into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over veggies and mix well to coat everything. Season to taste with salt, pepper and lemon juice.
2 carrots
1 bulb fennel
1 golden beet, and/or turnip or rutabaga
1 small celeriac, or try the sun choke here
3/4lb red or green cabbage
1/2 red onion
1 shallot
1 lemon
Olive oil
Handful of fresh herbs maybe chives or chervil in the winter
1 cup plain yogurt
2 tbsp mustard
salt and pepper to taste
Peel root vegetables or scrub well. Shred the carrots, fennel and your choice of 2 of the other root veggies (small portion of large root probably). Put veggies into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over veggies and mix well to coat everything. Season to taste with salt, pepper and lemon juice.
Curried Spinach Soup
From Bon Appetit
1 tbsp olive oil
2 large leeks (white and green parts only) chopped (can substitute 3/4 cup chopped onion)
1 tbsp plu 2 1/2 cups water
2 tsp curry powder
2 small white potatoes, peeled, cut into 1/2 inch pieces
1 tsp salt
4 cups packed fresh spinach
2 cups low fat milk
1/2 cup plain non-fat yogurt
1/4 cup chopped cilantro
Heat oil in large saucepan over medium heat. Add leeks and 1 tbsp water; saute until leeks are tender (about 5 minutes). Add curry powder and stir 30 seconds. Add remaining 2 1/2 cups water, potatoes and salt and bring to boil. Reduce heat, and simmer covered until potatoes are tender (about 10 minutes). Stir in spinach; simmer until just wilted, about 1 minute. Cool slightly.
Working in batches, puree soup in a blender until almost smooth. Return soup to same saucepan. Add milk and bring to simmer. Season with salt and pepper to taste.
Ladle soup into four bowls. Whisk yogurt until smooth. Swirl 2 tbsp yogurt into each bowl. Sprinkle with cilantro and serve.
Serves four.
1 tbsp olive oil
2 large leeks (white and green parts only) chopped (can substitute 3/4 cup chopped onion)
1 tbsp plu 2 1/2 cups water
2 tsp curry powder
2 small white potatoes, peeled, cut into 1/2 inch pieces
1 tsp salt
4 cups packed fresh spinach
2 cups low fat milk
1/2 cup plain non-fat yogurt
1/4 cup chopped cilantro
Heat oil in large saucepan over medium heat. Add leeks and 1 tbsp water; saute until leeks are tender (about 5 minutes). Add curry powder and stir 30 seconds. Add remaining 2 1/2 cups water, potatoes and salt and bring to boil. Reduce heat, and simmer covered until potatoes are tender (about 10 minutes). Stir in spinach; simmer until just wilted, about 1 minute. Cool slightly.
Working in batches, puree soup in a blender until almost smooth. Return soup to same saucepan. Add milk and bring to simmer. Season with salt and pepper to taste.
Ladle soup into four bowls. Whisk yogurt until smooth. Swirl 2 tbsp yogurt into each bowl. Sprinkle with cilantro and serve.
Serves four.
Green Horseradish Sauce
Another great sauce from epicurious!
1/3 fresh spinach, chopped
1/4 cup chopped arugula leaves
1/4 cup fresh Italian parsley leaves (finely chopped)
1/2 cup mayonnaise
6tbsp drained prepared white horseradish
2 1/2 tbsp (or more) dry white wine
2 tbsp fresh lemon juice
1 tbsp fresh lime juice
Place spinach, parsley and arugula. Add remaining ingredients and blend until smooth. Add more wine by the tablespoon to thin to desired consistancy. Season with salt and pepper.
This can be made 1 day ahead and be kept, covered, in the fridge.
1/3 fresh spinach, chopped
1/4 cup chopped arugula leaves
1/4 cup fresh Italian parsley leaves (finely chopped)
1/2 cup mayonnaise
6tbsp drained prepared white horseradish
2 1/2 tbsp (or more) dry white wine
2 tbsp fresh lemon juice
1 tbsp fresh lime juice
Place spinach, parsley and arugula. Add remaining ingredients and blend until smooth. Add more wine by the tablespoon to thin to desired consistancy. Season with salt and pepper.
This can be made 1 day ahead and be kept, covered, in the fridge.
Cilantro Sauce
Great on seafood! From epicurious.com
2 cups dry white wine
1/2 cup white wine vinegar
2 shallots, minced
1/2 cup whipping cream
4 tbsp vegetable oil
1/2 cup chilled unslated butter, sliced into 8 pieces
1 cup coarsely chopped fresh cilantro
Boil wine vinegar and shallots in heavy medium saucepan until liquid in reduced until, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. Bring sauce to simmer, remove from heat. Add butter one piece at a time, whisking until just melted. Add cilantro, blend until cilantro is just minced, about 10 seconds. Add salt and pepper to taste.
Makes about 6 servings.
Sauce can keep (covered) 1 day in fridge
2 cups dry white wine
1/2 cup white wine vinegar
2 shallots, minced
1/2 cup whipping cream
4 tbsp vegetable oil
1/2 cup chilled unslated butter, sliced into 8 pieces
1 cup coarsely chopped fresh cilantro
Boil wine vinegar and shallots in heavy medium saucepan until liquid in reduced until, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. Bring sauce to simmer, remove from heat. Add butter one piece at a time, whisking until just melted. Add cilantro, blend until cilantro is just minced, about 10 seconds. Add salt and pepper to taste.
Makes about 6 servings.
Sauce can keep (covered) 1 day in fridge
Spinach salad with Strawberry Champagne Vinaigrette
From epicurious. Great for our abundance of spinach and those first beautiful strawberries of spring.
For the marinated apples:
1 cup sliced apples (about 1 apple)
1/2 cup apple cider vinegar
For strawberry champagne vinaigrette:
1/2 cup sliced hulled strawberries
2 tbsp champagne vinegar
1 tbsp sugar
pinch salt
For serving:
4 cups organic spinach leaves (4oz)
4 tbsp crumbled plain goat cheese (2oz)
4 tbsp dried cranberries
4 tsp chopped roasted walnuts
Make Marinated Apples:
In small bowl combine apples slices and apple cider vinegar and marinate, covered, for at least two and up to six hours
Make Champagne Vinaigrette:
Combine all ingredients in blender and puree until smooth.
To serve:
In a medium bowl toss spinach with vinaigrette. Mound 1 cup dressed spinach on plate. With a fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each plate of spinach. Top each salad with 1 tbsp cheese, 1 tbsp cranberries and 1 tsp walnuts.
Serves 4
For the marinated apples:
1 cup sliced apples (about 1 apple)
1/2 cup apple cider vinegar
For strawberry champagne vinaigrette:
1/2 cup sliced hulled strawberries
2 tbsp champagne vinegar
1 tbsp sugar
pinch salt
For serving:
4 cups organic spinach leaves (4oz)
4 tbsp crumbled plain goat cheese (2oz)
4 tbsp dried cranberries
4 tsp chopped roasted walnuts
Make Marinated Apples:
In small bowl combine apples slices and apple cider vinegar and marinate, covered, for at least two and up to six hours
Make Champagne Vinaigrette:
Combine all ingredients in blender and puree until smooth.
To serve:
In a medium bowl toss spinach with vinaigrette. Mound 1 cup dressed spinach on plate. With a fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each plate of spinach. Top each salad with 1 tbsp cheese, 1 tbsp cranberries and 1 tsp walnuts.
Serves 4
Thursday, June 10, 2010
Stinging Nettle Pesto
from Langdon Cook's excellent blog about foraging food in the Northwest, Fat of the Land
2 cups stinging nettles, blanched chopped (figure 6 cups raw)
1/2 cup parmesan
1/2 cup pine nuts roasted
4-5 large garlic cloves
1/2 cup olive oil
1 tsp lemon juice
salt and pepper to taste
1. Blanche nettles for 1 minute in boiling water to remove stingers, remove to a salas spinner and shake off excess water, then ball up and give them a good squeeze to wring them out.
2. Put in food processor along with other ingredients and half the olive oil. Mix and then add the rest of the olive oil. Continue mixing until it is at desired consistancy. Add more olive oil if you prefer a more spreadable pesto.
2 cups stinging nettles, blanched chopped (figure 6 cups raw)
1/2 cup parmesan
1/2 cup pine nuts roasted
4-5 large garlic cloves
1/2 cup olive oil
1 tsp lemon juice
salt and pepper to taste
1. Blanche nettles for 1 minute in boiling water to remove stingers, remove to a salas spinner and shake off excess water, then ball up and give them a good squeeze to wring them out.
2. Put in food processor along with other ingredients and half the olive oil. Mix and then add the rest of the olive oil. Continue mixing until it is at desired consistancy. Add more olive oil if you prefer a more spreadable pesto.
Creamy Potato Leek Soup
from Moosewood Restaurant's Low-Fat Cookbook
1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 tsp salt
1 tbsp vegetable oil
4 cups vegetable stock
4 cups coarsely chopped potatoes
1/4 tsp ground fennel
1/2 cup finely chopped celery
2 tbsp white wine
1/2 tsp dried dill
2 tsp dijon mustard
2 tbsp minced scallions
1 1/2 tbsp minced fresh basil
1/2 cup evaporated skimmed milk
4 cups loosely packed shredded kale
salt and ground pepper to taste
squeeze of fresh lemon juice (optional)
1. In a 3 or 4 quart covered soup pot, saute onions, leeks, and salt in the oil on very low heat for about 7 minutes until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celery, wine and dill. Simmer for about 20 minutes, covered, until potatoes are tender.
2. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and stir in the mustard, scallions, basil and evaporated skimmed milk.
3. In a seperate pot, gently boil the kale in just enough water to cover, When the kale is just tender, drain it and stir into the soup. Add salt and pepper to taste and lemon juice, if desired. Carefully reheat the soup until it is very hot but not boiling.
1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 tsp salt
1 tbsp vegetable oil
4 cups vegetable stock
4 cups coarsely chopped potatoes
1/4 tsp ground fennel
1/2 cup finely chopped celery
2 tbsp white wine
1/2 tsp dried dill
2 tsp dijon mustard
2 tbsp minced scallions
1 1/2 tbsp minced fresh basil
1/2 cup evaporated skimmed milk
4 cups loosely packed shredded kale
salt and ground pepper to taste
squeeze of fresh lemon juice (optional)
1. In a 3 or 4 quart covered soup pot, saute onions, leeks, and salt in the oil on very low heat for about 7 minutes until tender. Add the stock and bring it to a boil. Add the potatoes, fennel, celery, wine and dill. Simmer for about 20 minutes, covered, until potatoes are tender.
2. In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and stir in the mustard, scallions, basil and evaporated skimmed milk.
3. In a seperate pot, gently boil the kale in just enough water to cover, When the kale is just tender, drain it and stir into the soup. Add salt and pepper to taste and lemon juice, if desired. Carefully reheat the soup until it is very hot but not boiling.
Kaitlin's Savory Leek Tart
One of our new summer employees, Kaitlin, created this recipe to use up the leeks she had stored in her fridge.
1 prepared tart crust
1/2 goat cheese, crumbled
1/2 feta for topping
4 cups sliced leeks (about 4-5 large leeks)
2 cups sliced mushrooms
3/4 cup cream
4 tbsp balsamic vinegar
2 tbsp butter
1/2 cup bread crumbs
salt and pepper to taste
Melt butter in large skillet. Add sliced leeks. Saute for about 10 minutes or so until leeks are softt. Add vinegar, mushrooms and cream mixing well. Reduce heat and cover. Cook about 5 minutes or until cream in absorbed. Meanwhile spread cumbled goat cheese evenly over tart crust. Pour leek and mushrrom mixture into tart, spreading evenly. Sprinkle feta and breadcrumbs over the top and bake at 350 for 25 minutes or until it looks a little crispy.
1 prepared tart crust
1/2 goat cheese, crumbled
1/2 feta for topping
4 cups sliced leeks (about 4-5 large leeks)
2 cups sliced mushrooms
3/4 cup cream
4 tbsp balsamic vinegar
2 tbsp butter
1/2 cup bread crumbs
salt and pepper to taste
Melt butter in large skillet. Add sliced leeks. Saute for about 10 minutes or so until leeks are softt. Add vinegar, mushrooms and cream mixing well. Reduce heat and cover. Cook about 5 minutes or until cream in absorbed. Meanwhile spread cumbled goat cheese evenly over tart crust. Pour leek and mushrrom mixture into tart, spreading evenly. Sprinkle feta and breadcrumbs over the top and bake at 350 for 25 minutes or until it looks a little crispy.
Basic Wheat Berries
To cook wheat berries:
Combine 2 cups wheat berries, 6 cups water and 1 tsp salt in a large saucepan over medium-high heat. Bring to boil, lower the heat, and simmer covered until plump and chewy (and a few of the berries have split open), about an hour or so. The berries will stay al dente, and the only way to be sure they are done is to taste a few. Drain and set aside. Will keep in fridge for several days or freeze. Makes about 3 cups cooked wheatberries.
Wheat berries can be used as a substitute in many recipes that call for brown rice or pasta
Combine 2 cups wheat berries, 6 cups water and 1 tsp salt in a large saucepan over medium-high heat. Bring to boil, lower the heat, and simmer covered until plump and chewy (and a few of the berries have split open), about an hour or so. The berries will stay al dente, and the only way to be sure they are done is to taste a few. Drain and set aside. Will keep in fridge for several days or freeze. Makes about 3 cups cooked wheatberries.
Wheat berries can be used as a substitute in many recipes that call for brown rice or pasta
Arugula Pesto Wheat Berry
From Heidi Swanson. She says that this is a great salad but to make more of a meak out of it she added Sweet Earth brand seitan or cubes of cooked potatoes could be added too.
3 cups cooked wheat berries
3 medium garlic cloves
2/3 cups pine nuts or sliced almonds (local hazelnuts!?)
3 cups loosely packed arugual leaves
1/2 cup grated parmesan
2 big pinches salt
1 tbsp fresh lemon juice
1/3 cup olive oil
1/3 cup black Kalamata olives, chopped
4-6 ounces seitan (optional), chopped and pan fried into crispy bits in a bit of oil
A bit of shaved parmesan as a garnish
1. Place wheat berries in a large mixing bowl and set aside so they can come to room tempurature.
2. Make arugual pesto by combining the garlic, 1/2 cup of the pine nuts, most of the arugula, parmesan, salt and lemon juice in the food processor. Pulse a few times, then begin to drizzle the olive oil into the mixture while continuing to pulse until pesto is smooth. Taste, adjust if needed with more salt or lemon juice.
3. Pour half of pesto over the wheat berries, add the seitan if you are using it, the rest of the arugula, and 1/4 to 1/2 cup hot water. Toss everything until wellpcoated. Add more pesto a bit at a time until the wheat berries are dressed to your liking- I actually go a bit on the heavy side with this particular combo. Arrange on a platter and top with the olives, remaining pine nuts and a bit of shaved parmesan.
Serves: 6 or so as a side, less as a main dish
3 cups cooked wheat berries
3 medium garlic cloves
2/3 cups pine nuts or sliced almonds (local hazelnuts!?)
3 cups loosely packed arugual leaves
1/2 cup grated parmesan
2 big pinches salt
1 tbsp fresh lemon juice
1/3 cup olive oil
1/3 cup black Kalamata olives, chopped
4-6 ounces seitan (optional), chopped and pan fried into crispy bits in a bit of oil
A bit of shaved parmesan as a garnish
1. Place wheat berries in a large mixing bowl and set aside so they can come to room tempurature.
2. Make arugual pesto by combining the garlic, 1/2 cup of the pine nuts, most of the arugula, parmesan, salt and lemon juice in the food processor. Pulse a few times, then begin to drizzle the olive oil into the mixture while continuing to pulse until pesto is smooth. Taste, adjust if needed with more salt or lemon juice.
3. Pour half of pesto over the wheat berries, add the seitan if you are using it, the rest of the arugula, and 1/4 to 1/2 cup hot water. Toss everything until wellpcoated. Add more pesto a bit at a time until the wheat berries are dressed to your liking- I actually go a bit on the heavy side with this particular combo. Arrange on a platter and top with the olives, remaining pine nuts and a bit of shaved parmesan.
Serves: 6 or so as a side, less as a main dish
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