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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.
Jamaican Veggie Patties
Jamaican Veggie Patties
I adapted this recipe from 101cookbooks.com, who got the recipe from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. I have unveganized the recipe by using butter instead of coconut oil and brushing the pastry with an egg wash. According to Heidi Swanson, You can certainly experiment with different sizes here, but don't go much smaller than a 4-inch cookie cutter. Also, be sure to roll the pastry dough thinly - a true 1/8-inch. Makes six big patties, or up to 2 dozen smaller ones.
1 tablespoon sunflower oil
1/2 cup 1/4-inch-diced yellow onion
1/8 teaspoon ground cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne
Coarse sea salt
2 larges cloves garlic, minced
3/4 cup coconut milk
1/4 cup 1/4-inch-diced carrots
1/4 cup 1/4-inch-diced yellow potatoes
1/2 cup frozen corn (or used some small diced celeriac and toss in with the carrots & potatoes)
1/2 cup sprouted beans
1/2 cup shredded cabbage
1 tablespoon minced fresh thyme
1 tablespoon freshly squeezed lemon juice or apple cider vinegar
1/2 teaspoon freshly ground white pepper
Pastry:
1 1/2 cups unbleached flour 1 cup whole-wheat flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled butter
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
egg wash made with 1 egg and warm water
For the filling: In a medium-size saute pan over medium-low heat, combine the sunflower oil, the onion cinnamon, allspice, cumin, red pepper flakes, cayenne, and 1/2 teaspoon of salt. Saute, stirring occasionally, for 8 to 10 minutes, or until the vegetables are caramelized. Add the garlic and cook for an additional 2 minutes. Stir in the coconut milk, carrots, and potatoes, reduce the heat to low, cover, and cook until the carrots and potatoes are tender, 10 to 12 minutes. Stir in the sprouted beans, cabbage, thyme, and lemon juice, cover, and cook for 5 minutes more. Season with additional salt and the white pepper (or to taste) and set aside to allow the flavors to marry.
For the pastry: Combine the white flour with the whole-wheat flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand, about 10 minutes (Heidi has also made this dough by pulsing ingredients in a food processor with good results).
Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Jamaican Veggie Patties
Bacon-Wrapped Trout with Rosemary
Bacon-Wrapped Trout with Rosemary
From Epicurious.com. Trout should be thawed in the fridge the night before, then rinsed and patted dry before proceeding. Serves 2.
2 (10- to 12-oz) whole trout, cleaned
4 (4- to 5-inch) fresh rosemary sprigs
6 bacon slices
6 (1/8-inch-thick) lemon slices
Preheat broiler. Put fish in a shallow baking pan (1 inch deep) or a large heavy ovenproof skillet, then pat dry and season cavity with salt and pepper. Put rosemary inside cavity and season outside of fish with salt and pepper, then wrap bacon slices around fish, 3 slices each.
Broil fish 5 to 7 inches from heat until skin of fish and bacon are crisp, about 5 minutes. Turn fish over gently with a spatula and broil 2 minutes more. Add lemon slices to pan in 1 layer alongside fish and continue to broil until fish is just cooked through and rest of bacon is crisp, 2 1/2 to 3 minutes more.
Mediterranean Braised Lamb
Mediterranean Braised Lamb
This recipe is adapted from JamieOliver.com. Serve with steamed couscous, barley or wheat berries. He has many good lamb recipes up there that would work for this cut or others in the meat share. Serves 4.
1 small onion, peeled and sliced
light olive oil or sunflower oil
1 lb. shoulder of lamb, diced into small pieces
1 clove of garlic, peeled and crushed
1 red pepper, diced
1 teaspoon tomato puree
14 oz tomato puree from Pete's, or can whole tomatoes seeded and chopped
14 oz water
3 medium parsnips, peeled and sliced into disks
2 medium carrots, peeled and sliced into disks
1 TB dried, crumbled basil
salt and pepper to taste
Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato, water and basil. Add salt to taste cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1 hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 300F for about 2 hours. Add carrots and parsnips about 30 minutes before meat is finished. Remove from heat when the meat is tender.
Applecheek Beef Stir-Fry
Applecheek Beef Stir-Fry
Turn your top round london broil or sirloin tip steak into a tender, tasty stir-fry. Prepare the marinade the night before. Stir-fry is a great way to stretch meat, creating a quick, family meal that incorporates meat, vegetables, and grains. Stir-fry cooking goes very quickly, typically taking less than 10 minutes to complete the dish, once you start to cook. Prepare and chop all vegetables prior to heating the pan.
1/4 cup rice wine
1/4 cup teriyaki or oyster sauce
2 Tbsp. soy sauce or tamari
1-2 cloves garlic, peeled and smashed
1/2 Tbsp. Maple syrup.
1 pound top round london broil or sirloin tip steak., cut into thin strips
oil to cook
1 large onion, sliced thin
1 cup carrots, peeled and sliced very thin
1 cup shredded cabbage
2 cloves garlic, minced
8 oz wild mushrooms, chopped
cooked brown rice, barley or wheat berries
Mix the first 5 ingredients. Pour over steak and marinate overnight, refrigerated, in
a covered stainless steel or glass bowl. Pour off marinade and reserve. Meanwhile, heat a wok or large frying pan. Add 1 Tbsp. oil. Add meat and stir fry until rare to medium-rare (the meat will cook a bit more in the second step). Remove meat from pan, wipe clean, add another tablespoon of oil and stir fry the vegetables. Add the onions and carrots to the pan, saute two minutes, add cabbage and garlic. After two more minutes, add the mushrooms. Cook another few minutes before returning meat and reserved marinade to the pan. Simmer to heat through. Serve with hot, steamed rice, barley or wheat berries.
Cornmeal Waffles with Strawberry Compote
Cornmeal Waffles with Strawberry Compote
These make a delicious sweet and healthy treat served with a dollop of yogurt. Or, try making the waffles without the honey and serving with a savory mushroom sauce. Makes 6.
Strawberry Compote
1.5 lbs frozen strawberries, hulled
1/2 cup honey
2 teaspoons fresh lemon juice
Pinch of salt
Waffles
1 1/4 cups whole-wheat flour
3/4 cup cornmeal
4 tsp baking powder
1 tsp salt
2 TB honey
3 large eggs
1 tsp vanilla extract
1 stick butter, melted and cooled
Place berries, honey, lemon juice, and salt into a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until strawberries have softened and juices have begun to reduce and start to thicken, about 10 to 20 minutes. Let cool while you make the waffles.
Preheat oven to 200F. Whisk together flour, cornmeal, baking powder and salt in a large bowl. In another small bowl, whisk honey, eggs, buttermilk, vanilla and melted butter. Pour the liquid ingredients into the dry and whisk until smooth. Make waffles according to manufacturer's directions. Keep waffles warm in the oven while you make the rest. Serve waffles with compote and yogurt.
Walnut Miso Noodles
Walnut Miso Noodles
Adapted from 101CookBooks.com. You'll likely have a bit of dressing leftover to toss with your fresh greens. Serves 1-2.
4 ounces whole wheat spaghetti or linguini (or soba)
1/4 cup walnuts, toasted
1/4 cup sunflower olive oil
1 medium clove garlic, peeled
2 TB miso paste
1 TB apple cider vinegar
2 tsp honey
salt to taste
1/4 cup+ warm water
Topping:
2 cups of mixed baby greens
1 cup sliced, sauteed mushrooms
Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Add as much or as little dressing as you like to the noodles and toss well. Add the greens and toss some more. Arrange in two bowls or on a platter. Top with sauteed mushrooms.
Polenta Gratin with Mushroom Bolognese
Polenta Gratin with Mushroom Bolognese
Adapted from Epicurious.com. Serves 8.
For the Bolognese sauce
2 TB sunflower or olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1/3 cup celeriac, peeled and diced
Kosher salt and freshly ground black pepper
1 clove garlic, peeled and minced
8 to 12 ounces mixed wild and cultivated mushrooms, cleaned, trimmed, and diced
1 TB fresh thyme leaves, or 1 tsp dried and crumbled
2/3 cup tomato puree, or canned tomatoes seeded and chopped
1 cup chicken or vegetable stock
For the polenta
Kosher salt
1 cup polenta (coarse yellow cornmeal)
1/4 cup extra virgin olive oil
1/2 cup sharp cheddar cheese, crumbled
To prepare the Bolognese sauce: Heat the oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celeriac, salt, and pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook about 2 minutes more, then add the stock, 2 tablespoons at a time, bringing the pan to a simmer before each addition. Simmer the Bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool.
To make the polenta: Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually whisk in the polenta. Stirring constantly, bring the polenta to a boil, then adjust the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Whisk the oil and salt to taste into the polenta and remove it from the heat.
Assemble the gratin: Preheat the oven to 350°F. Spoon half the polenta into a medium baking dish (an 11-inch oval dish works fine) and cover with half of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the crumbled cheese. Transfer the remaining sauce to a small saucepan and reserve.
Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates, top each serving with sauce, and serve.
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.
Simple Roasted Sunchokes
Simple Roasted Sunchokes
.5 pound sunchokes, sliced into half-inch rounds
.5 pound potatoes or carrots, sliced into half inch rounds
2 Tablespoons oil
1 TB lemon juice
Sprinkle with dried Rosemary or thyme
Salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees. Toss the sunchokes with the oil & lemon juice. Sprinkle with the herbs. Bake in a shallow gratin dish with the herbs for thirty to forty-five minutes or until done. (Pierce them with the tip of a knife. They should be mostly tender but offer some resistance. Don’t let them get mushy.) Sprinkle with salt and pepper and serve immediately.
