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Braised Napa Cabbage
Braised Napa Cabbage
3 tsp. neutral oil, sunflower, grape seed or vegetable
1head Napa cabbage, cut into 2 inch pieces
3 cloves garlic, sliced
2 tbsp. ginger, finely chopped
1/4 cup water
1.5 tsp. cornstarch or arrowroot
1/4 cup tamari
6 scallions, thinly sliced
1 tsp. rice wine vinegar
In a large skillet or wok, heat 1 tsp. of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 tsp. of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 tsp. vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.
In a small bowl, stir together the water and cornstarch. Stir the tamari into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar. Grilled chicken or shrimp can be added to this to make a complete meal. Just add the pre-cooked protein to the pan when tossing cabbage with tamari mixture.
Scallion & Garlic Scape Tortilla
Scallion & Garlic Scape Tortilla
1 bunch garlic scapes, roughly chopped
1 bunch scallions, biased cut
1/4 cup water
4 eggs, lightly beaten
Salt & pepper
2 tbsp. olive oil
Place garlic and scallions in a 10 inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set.
Kale & Smashed Potato Cakes
Kale & Smashed Potato Cakes
1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
1/2 cup scallions, bias cut
1/4 cup olive oil
salt & pepper
Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.
Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add a some olive oil and carefully place potato patties, Brown evenly on both sides.
Napa Cabbage Picnic Salad Recipe
Napa Cabbage Picnic Salad Recipe
From www.elise.com. This salad is sooo tasty! I have made it a lot lately because it's just really good, flavorful with a good amount of spice. The recipe below is great, but there's lots of room for improvisation (vary up the veggies, reduce the amount of mayo in dressing, etc). You can also prepare a lot of this salad ahead and then just throw it together in minutes when you are read to serve it. I have been washing, salad spinning dry, and then chopping a whole head of Napa and then storing it in a bag in my fridge. It easily stays fresh 5 days or more. I make the dressing ahead and keep it in the fridge. Then when I want the salad I put some Napa in a bowl, toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whataver I have on hand. It's all good. The almond are really good in this and the cilantro is totally optional.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Simple Baked Arrowhead Cabbage
Simple Baked Arrowhead Cabbage
Here's a nice, easy side dish that showcases these lovely cabbages.
1 Arrowhead Cabbage, cut in two lengthwise
Olive oil
Salt
Pepper
Chopped Scallions
Grated Parmesan
Place the cabbage halved on a baking sheet or in a glass baking dish. Drizzle with olive oil and sprinkle with salt, pepper and chopped scallions. Roast for 20-30 minutes at 350 degrees. Remove from oven, sprinkle with grated parm and return to oven to bake a few more minutes until cheese is lightly browned.
The result was very light and lovely without any of the heaviness sometimes associated with cabbage. The best description of the taste I can come up with is buttery crunch — not at all tough, but a velvety texture. Mild, sweet, delicious.
Curried Tofu Spread
Curried Tofu Spread
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1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste
After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.
Baked Tofu in a Sweet Ginger Marinade
Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides
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.
Quick Pickled Beets
Quick Pickled Beets
These pickled beets are ready in a snap after you have cooked the beets. Heather prefers to pressure cook hers, but roasted will also be delicious. This is one of the first things Heather learned to make as a little girl! Now she often cooks a lot of beets at once, and then pickles some. They'll keep in the fridge for a week.
2# beets, cooked, peeled, and cut into wedges
1/4 c minced scallions
1 Tbsp honey
2 Tbsp oil
3 Tbsp vinegar
1/2 tsp salt
fresh black pepper
Whisk together the dressing ingredients in a small sauce pan and heat gently. Toss with the warm beets and the scallions. Chill before serving. Even better the next day.
