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Beet and Cabbage Borscht
Beet and Cabbage Borscht
Adapted from a recipe on Epicurious.com, borscht is a great cold weather way to enjoy your beets. This recipe, interestingly, incorporates cabbage as well. Serves 4.
3 tablespoons sunflower oil
3/4 pound potatoes, peeled, chopped
2 1/2 cups chopped cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes or frozen tomato puree (thawed)
1 tablespoon fresh lemon juice
Low-fat sour cream or plain yogurt
Chopped fresh parsley
Lemon wedges
Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.
Skillet-Roasted Carrots and Parsnips
Skillet-Roasted Carrots and Parsnips
This recipe is adapted from CooksCountry.com. Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Serves 6-8.
3 TB sunflower oil
1 1/2 lbs. carrots , peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs. parsnips , peeled and cut diagonally into 1/2-inch pieces
3/4 cup warm water
1 1/2 tsp honey
Salt and pepper
1 TB finely chopped fresh parsley
Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk water, honey, and 1 teaspoon salt in small bowl until sugar dissolves. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in parsley and season with salt and pepper. Serve.
Celeriac Remoulade (Celery Root Salad)
Celeriac Remoulade (Celery Root Salad)
This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter 1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart apple, peeled, cored, julienned
Salt and freshly ground pepper
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
Apple and Turnip Salad
Apple and Turnip Salad
From a recipe submitted to the website www.organicatoz.com
In this very simple recipe sweet apple contrasts with the sharp turnip for a tangy, crisp jaunty salad.
1 cup grated apple (2 or 3 apples)
1 cup grated spring turnips
2 to 4 TB of chopped flat-leaf parsley
1 TB of extra virgin olive oil
Juice of 1 Lemon, about 3 or 4 TB
Salt and Pepper
Grate the apple and immediately toss it with the lemon juice, this will keep it from discoloring. Toss in the grated turnip, parsley and all the rest. Adjust the seasoning to taste (some people may prefer more or less parsley).
Braised Parsnips
Braised Parsnips
1 bunch parsnips
3 tbsp. butter
1 pinch salt, pepper, and nutmeg
Chopped parsley
Clean and scrape parsnips. Slice lengthwise. Melt butter in a skillet; add parsnips and seasonings and cook covered over low heat until tender. Serve garnished with finely chopped parsley.
Tabouli
Tabouli
I had to include this to go along with the parsley. Make sure you give it time to marinate in the fridge! Serves 6.
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is important, the bulgher needs to marinate). Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.
Veal Patties with Mushrooms
Veal Patties with Mushrooms
These individual meatloaves are incredibly moist and juicy. Adapted from a Feb 2006 recipe in Gourmet. Makes 4 servings
2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives or parsley
1 lb ground veal
1/2 cup fine dry bread crumbs (not seasoned)
2 tablespoons vegetable oil
1/2 stick (1/4 cup) unsalted butter
.5 lb oyster or shitake mushrooms, trimmed and diced
Put oven rack in middle position and preheat oven to 200°F.
Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives/parsley until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender (4-10 minutes, depending on mushroom type). Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
Serve veal patties topped with mushrooms.
Optional - add a little cream and or garlic to mushrooms at end of cooking for a bit more sauce
Spinach-Rice Casserole
Spinach-Rice Casserole
Straight from the Moosewood Cookbook by Mollie Katzen, 1977. I love this recipe. It's basic but oh so good. When greens are abundant as they are now, I make it a lot. It packs in the greens and brown rice. You can modify the recipe by skipping the cheese & eggs and making it vegan. It's hearty and healthy and the brown rice gives it a great chewy texture. Serves 4 - 6.
4 cups cooked brown rice (2 cups dry makes approx 6 cups cooked rice)
2 lbs. raw, chopped spinach (amount doesn't have to be exact)
(or a combo of spinach bok choy, mustard greens, turnip greens, swiss chard, kale)
2 cloves minced garlic
3 tablespoons butter (or 2 tablespoons olive oil)
4 beaten eggs (or egg substitute)
1 cup milk (skim or whole OK)
1 1/2 cups grated cheddar (less than this works great too)
1/4 cup chopped parsley
2 tablespoons tamari (optional)
1/2 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds
paprika
Saute onions and garlic with the salt in butter (or oil). When onions are soft, add spinach or greens. Cook 2 minutes.
Combine the onion/greens mixture with the brown rice, eggs, milk, cheese, parsley, tamari, nutmeg, cayenne, sunflower seeds, paprika. Spread into buttered casserole and sprinkle on top.
Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more minutes. I like it best when it is a little browned on top.
Citrus Herb Marinade
Citrus Herb Marinade
This is the standard steak marinade in our house. The steaks that meat share members will receive tomorrow will be wonderful with this marinade - I'd be preparing it tonight! Citrus really works well to tenderize a piece of meat and this marinade never disappoints. It is quick to prepare and substitutions work out just fine. You can prepare it ahead of time and it can sit in the fridge for up to a week.
Combine and then place with steaks in a ziplock bag or other sealed container.
1/4 cup sunflower oil or olive oil
1.5 TB lemon juice
1.5 TB orange juice
1/3 c parsley (or not, we often don't have it on hand and skip)
1.5 tsp dried thyme
1 crumbled bay leaf
1 clove minced garlic
1 tsp salt
1/4 - 1/2 tsp black pepper
Garlic Scape Pesto
Garlic Scape Pesto
There are many recipes for garlic scape pesto and they are all different. That's because pesto is one dish where you can indulge your creativity and personal taste. Experiment!
1 doz. garlic scapes
1/2 cup parsley (or more or less)
1 1/2 cup walnuts (or less)
1/2 to 1 tsp sea salt
1/2 cup olive oil
1/4 cup lemon juice
Chop or use a food processor or blender to make smooth.
Optional ingredients:
Parmesan to taste
Substitute pine nuts (1/2 cup or more) for the walnuts
Substitute basil for the parsley
You can also make this same basic pesto and add a can of garbanzo beans for a garlic scape pesto hummus. Yum!
