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ROASTED TOMATILLO SALSA
ROASTED TOMATILLO SALSA
1 PINT TOMATILLOS
SMALL ONION, MINCED
1/2 C MINCED CILANTRO
1 CLOVE GARLIC, MINCED
1 TSP SALT
1/2 TSP BLACK PEPPER
HOT PEPPER TO TASTE, EITHER RED PEPPER FLAKES OR FRESH MINCED CHILE PEPPER
Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice. You can also pulse all together in a food processor, but I like to leave a little texture.
Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.
SWEET SALTED TURNIPS WITH ORANGES
SWEET SALTED TURNIPS WITH ORANGES
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
1/4 tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.
The beets are wonderful as a roasted vegetable. Scrub the roots, but you don’t have to peel the whole thing, just trim as needed. Toss together chunks of beets, fennel, turnips, carrots and any other roots, wedges of onion and minced garlic with salt, pepper and a couple tablespoons of olive oil. A pinch of cumin and paprika are nice, too. Place in a baking dish, roast at 400 for about hour, covered for the first 30 minutes. When done, the roots should be tender and nicely browned. Stir a couple times during roasting.
THAI SOUP WITH GINGER AND COCONUT
THAI SOUP WITH GINGER AND COCONUT
With chicken, make a stock by simmering the chicken in a large stock pot. Cover with water, and add any vegetable parings as you prepare the vegetables. Remove the chicken after about 30 minutes. Cool and then shred the meat. Strain the broth and set aside 8 cups.
Vegetarian broth can be made from the vegetable parings. For this recipe, use some ginger, lemongrass and garlic to flavor the broth.
2 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp grated fresh ginger
1 pc lemongrass, diced, or pinch of dry lemongrass powder
2 tsp red Thai curry paste, to taste
2 tsp salt
3 shallots, sliced
6 piece diakon, halved and sliced on a diagonal
2 carrots, halved and sliced on a diagonal
1 c coconut milk
8 c broth (chicken or vegetable)
2 tbsp fish sauce (or tamari for vegetarian)
1 cake tofu, drained & cubed
or
chicken from one bird
1 # pac choi, cut into shreds
Chopped fresh cilantro for garnish
1 lime cut in wedges
Hot sauce
Combine the garlic, ginger, lemongrass, curry paste and salt together in a small bowl to make paste. Heat the oil in a soup pot over medium heat and add this spice paste and the shallots. Sweat for a few minutes, and then add the coconut milk, daikon and carrots. Simmer gently for 5 minutes, add the broth, fish sauce/tamari, and tofu or chicken. Simmer until vegetables are tender, adding the pac choi at the very end. Garnish with cilantro and a squeeze of lime. Add hot sauce to taste.
You could serve this with rice or noodles, if you like.
So, as promised, here's another great greens recipe. This is a dish shared with me by Barry at the Buffalo Mt Coop in Hardwick. He was having his lunch while I was shopping. It looked so yummy he gave me a bite. The sweet flavor of the caramelized onions really shines through, and kale is especially good here. I’m sure I’ve changed it some since then, but that's the evolution of cooking!
BRAISED SQUASH WITH INDIAN SPICES
BRAISED SQUASH WITH INDIAN SPICES
3 # winter squash, peeled and cubed
1/4 c oil
1 onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 tsp each cumin, coriander
1/2 tsp turmeric
1 tbsp black mustard seeds
1 tsp red pepper flakes
1 tsp salt, to taste
1 c water
1 tomato, diced (frozen works great)
3 tbsp maple syrup
1 tsp garam masala (cardamom, cinnamon, cumin, cloves, black pepper blend)
Chopped cilantro for garnish, optional
Heat oil in a dutch oven and sauté onion, garlic, ginger, spices and mustard seeds. Cook until the seeds start to pop around. Add the salt, water, tomato maple syrup and squash. Simmer until squash is tender, covered for the first 15 minutes. Stir in the garam masala and cilantro, mashing the squash a bit if you’d like.
Adapted from The New American Cooking
And the kohlrabi, what to do with those big green or purple orbs? In the Farmer John's Cookbook, there's a great idea for making hash browns. Peel and shred the kohlrabi as you would potatoes. Squeeze out excess moisture in a dish towel. Combine 2 eggs, 1 diced small onion, 2 tbsp bread crumbs, 1 tsp salt, 1/2 tsp ginger powder, 1/4 tsp red pepper flakes. Mix in the kohlrabi. Heat a griddle with a bit of butter. Fry up patties of the mixture, until golden brown, about 5 to 7 minutes per side.
You could also make fabulous mashed potatoes and kohlrabi. Oh, and add some sautéed leeks, too. Yum!
Gingered Squash and Apple Soup
Gingered Squash and Apple Soup
6 servings
3 C squash puree
3 Tbsp butter
2 onions, diced
1 lb apples, peeled & diced
salt & pepper to taste
pinch red pepper flakes
5 c vegetable broth
1/2 c dry white wine
2 Tbsp minced fresh ginger
2 Tbsp fresh minced cilantro
cream or creme fraiche, optional
Saute onions in butter for 5 minutes, add apples with a pinch of salt and saute another 15 minutes. Add the squash, broth, wine, ginger and pepper to taste and simmer 15 minutes. Puree until smooth; adjust salt & pepper to taste. Stir in a bit of cream if you like, or garnish with a dollop of creme fraiche. Sprinkle with cilantro and serve.
Soy Dipping Sauce
For Dipping Sauce:
1/4 cup soy sauce
1 TB cider or rice vinegar
1 TB dark sesame oil
1 TB toasted sesame seeds
1 TB honey
1 large clove minced garlic
1 1/2 tsp peeled and grated ginger
2 TB minced shallots
Preheat oven to 200F. In a food processor, process the tofu, ginger, garlic, fish sauce, soy sauce, flour and soymilk or water, until smooth. Add more liquid if the batter is too thick. It should be easily spoonable. Mix in cilantro, chopped fermented vegetables and cayenne. Heat oils in a large nonstick skillet over medium-high heat. Spoon batter into pan, about 3 TB of batter for each pancake. Cook until browned on one side, about 3 to 4 minutes. Then flip and repeat. Place cooked pancakes in a pan in preheated oven while you finish with the rest of the batter.
Mix all ingredients for dipping sauce in a small bowl. Toss the sprouts with 1/4 cup of the dipping sauce and arrange on platter. Place tofu pancakes atop the sprouts and serve with extra dipping sauce on the side.
Tofu Kimchee Pancakes
Tofu Kimchee Pancakes
This recipe was adapted from How to Cook Everything Vegetarian by Mark Bittman. Serves 4.
12 to 14 oz. firm tofu
2 tsp dried ginger, or 2 TB fresh chopped ginger
2 cloves chopped garlic
2 tsp fish sauce
2 tsp soy sauce
6 TB whole-wheat pastry flour
1/4 cup, or more of soymilk or water
2 tsp dried crushed cilantro, or 2 TB fresh chopped
1 cup chopped Fermented Vegetable Medley
cayenne pepper to taste
2 TB sunflower oil
1 TB dark sesame oil
4 cups sprout mix
Spanish Tortilla with Potatoes and Greens
Spanish Tortilla with Potatoes and Greens
This is like a frittata, but with a potato base. Heather often makes this quick dish for supper and eats leftovers for breakfast. She likes to serve it with fresh minced cilantro and salsa. Serves 6.
1 lb. potatoes, cut into 1/4 slices
1/4 cup olive oil
1 onion or 4 scallions, chopped
1 1/2 tsp salt
1 lb. greens
5 eggs
1 cup milk
grated cheese
minced fresh cilantro
Butter or oil a deep dish pie plate. Heat 2 tablespoons oil in a wide skillet over medium heat. Cook potatoes in a couple of batches until nearly tender and browning, using more oil as needed. Layer into to pie plate. Heat remaining oil and saute onion. Add greens and briefly saute, seasoned with a bit of salt. Spread on top of potatoes.
Beat the eggs with milk, season with salt and pepper. Pour over the potatoes and greens. Sprinkle with cheese if desired. Bake until just set in the center, about 30 minutes.
Alternately, you can cook this on top of the stove by cooking the greens first and removing. Then cook the potatoes, top with the greens and pour in the eggs. Reduce heat and cover. When nearly set, run it under the broiler until golden and eggs are cooked through.
Stir-Fried Spring Vegetables
Stir-Fried Spring Vegetables
This is based on a recipe from “A Year in a Vegetarian Kitchen†by Jack Bishop. It is one of my vegetarian friend's favorite cookbooks. Serve over white rice or cooked barley. Serves 4.
3/4 ounce dried shiitake mushrooms
2 cups boiling water
4 medium scallions, all but the dark green parts, thinly sliced
4 medium garlic cloves, minced
1 TB ginger root, minced
1/2 tsp hot pepper flakes
3 TB soy sauce
2 TB rice vinegar
2 tsp cornstarch
3 TB cooking oil
5 oz fresh shiitake or oyster mushrooms, sliced
1/4 tsp salt
1 large (or 2 small) head pac choi, chopped
3 medium parsnips (about 12 ounces), peeled, quartered, cored, and cut into 3/4†dice
3 medium carrots (about 8 ounces), peeled and sliced
2 TB minced fresh cilantro leaves
Place the dried mushrooms in a bowl and cover with the boiling water. Let soak 15 minutes. Finely chop the mushroom caps (discard the stems), and add to a bowl along with the scallions, garlic, ginger and pepper flakes. Pour the soaking liquid through a strainer lined with a paper towel into a measuring cup. Whisk the soy sauce, rice vinegar and cornstarch into the strained liquid until smooth.
Heat 1 tablespoons of the oil in a large non-stick skillet over high heat until shimmering. Add the fresh mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until nicely browned, about 6 minutes. Scrape the mushrooms into a bowl.
Add another tablespoon of oil to the hot pan and sauté the choi until crisp-tender, about 3 minutes. Remove and reserve with the mushrooms.
Heat the remaining 1 tablespoon of oil in the empty pan. Add the parsnips and carrots and cook, stirring occasionally, until lightly browned, about 4 minutes. Stir in the rehydrated mushroom mixture and cook, stirring constantly, until aromatic, about 1 minute.
Add the soy sauce mixture to the pan and bring to a boil. Reduce the heat, cover, and simmer until the root vegetables are tender but not mushy, 6 to 8 minutes. Return the browned mushrooms to the pan and cook just until heated through, about 1 minute. Stir in the cilantro, adjust the seasonings, adding salt to taste and serve.
Lamb Shanks Braised with Swiss Chard
Lamb Shanks Braised with Swiss Chard
Adapted from The Sultan's Kitchen; A Turkish Cookbook. I made this for my family on Sunday, the lamb was meltingly delicious and the chard soaked up all of tomato and lamb flavors. Serve this with some cooked pearled barley that has been seasoned with salt and pepper and tossed with fresh cilantro, parsley or chives. Serves 4.
4 lamb shanks, total weight about 4 pounds
1/2 cup whole-wheat flour
2 tsp salt
1 tsp freshly ground black pepper
1/4 cup sunflower or olive oil
3 TB unsalted butter
6 garlic cloves, minced
1 bunch scallions, trimmed and chopped, including some green parts
4 tsp tomato paste
3 medium frozen tomatoes, peeled and coarsely chopped
1 tsp dried crumbled thyme
1 quart water, chicken stock or lamb stock
3 parsnips, diced
1 pound swiss chard, coarsely chopped
1/4 cup chopped fresh cilantro or parsley
Mix the flour with the salt and pepper. Dust the shanks with the flour mixture, shaking off any excess. In a large, deep, heavy-bottomed pot, heat the oil over high heat, and sear the lamb shanks for about 5 minutes, until they're lightly browned on all sides. Pour off any excess oil. Melt the butter in the same pan and cook the garlic and scallions for 1 minutes, stirring them with a wooden spoon, until they're softened but not brown. Add the tomato paste, tomatoes and thyme.
Pour the water, or stock, over the lamb shanks and bring to a boil. Reduce to a simmer, cover and continue to simmer for about 1 1/2 hours, or until the lamb is tender. Skim the surface to remove any scum and excess fat from time to time. Thirty minutes before the end of cooking, add the parsnips. 15 minutes later, add the chopped chard.
After 15 minutes, remove the chard and parsnips with a slotted spoon and arrnge them in the center of a warmed platter. Place the lamb shanks over the vegetables. Bring the cooking liquid to a rapid boil, and reduce until slightly thickened, about 10 minutes. Stir cilantro or parsley into gravy and sprinkle over platter. Serve immediately with cooked barley on the side.
