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

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

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.

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.