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Stir Fried Napa Cabbage and Carrots
Stir Fried Napa Cabbage and Carrots
Here's a simple quick recipe that you could serve with brown rice. This is a basic stir fry into which you could sub in broccoli, garlic scapes, some cooked chicken or pork or beef, and garnish with scallions too. From the 75th Anniversary Edition of the Joy of Cooking.
Combine in small bowl:
2.5 TB tamari
1 tsp toasted sesame oil
1/4 tsp crushed red pepper
1 TB canola oil (or sunflower)
2 garlic cloves, minced
1 TB fresh ginger, peeled and minced
2 cups shredded carrots
1 medium Napa Cabbage, thinly sliced
Minced parsley or cilantro
Heat a wok or large skillet over high heat. Add and stir fry the garlic and ginger for a few seconds taking care not to allow the garlic to brown. Add the carrots and stir fry for 3 minutes. Add the cabbage and stir fry until tender, about 3 more minutes. Add the tamari mixture and heat through, stiring to coat the vegetables. Serve garnished with minced parsley or cilantro.
Fennel And Kale Pasta
Fennel And Kale Pasta
Sweet fennel and bitter greens work beautifully together. Swiss Chard or other cooking green will work great as well.
1â„2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan
1. Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
3. Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Braised Fennel and Potatoes
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Makes 4 to 6 side-dish serving. Gourmet February 2006.
1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb red boiling potatoes
1/2 cup water
Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.
Napa Cabbage, Kohlrabi, Carrot Slaw
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Kohlrabi & Carrots
Kohlrabi & Carrots
A very simple recipe with excellent ratings from the website Recipezaar. Serves 4.
1 medium kohlrabi, chopped into 3/4 cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper
Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don't try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve.
Roasted Summer Vegetables
Roasted Summer Vegetables
This is a great simple dish to serve on it's own or alongside meat or with bread or rice or couscous. Other vegetables work well too - fennel, young beets, salad turnips, garlic, etc.
8 Baby carrots - cut in half lengthwise and then cut into 2 lengths
10 pearl onions, peeled
3-4 new potatoes - scrubbed and cut into 1 chunks
3 small zucchini - quartered or halved and cut into 2 lengths
a few sweet peppers cut into 1'2 to 1 wide strips
3-4 TB olive oil
sea salt and black pepper
15 Cherry tomatoes or tomato wedges
Preheat the oven to 450 degrees. Put the squash, onions, potatoes, and carrots in a roasting pan and toss gently with the oil, coating all vegetables well. Season with salt and pepper. Put the pan in the oven and bake for 4-5 minutes. Remove the pan from the oven and stir ingredients. Return pan to the oven and continue this process until the vegetables are fork tender, 15-20 minutes. Approximately 5 minutes before the vegetables are done, add the tomatoes.
Scallion Pesto
Scallion Pesto
Try making some scallion pesto and using it with different dishes this week. It could be used as a pasta sauce (blend in some tasty hard crumbled cheese), but would also be nice on fish, or mixed with mayo for a sandwich spread. Using less oil will result in a thicker pesto, one that can be formed as a garnish. Using more oil will result in a more sauce like pesto. I had some this week mixed with blue cheese on pasta. It was pretty darn good.
One big bunch of scallions – trimmed to remove the white bottoms (you only want the less assertive greens here)
1/4 cup sunflower seeds
juice of 1-2 limes
1 clove of garlic
1/4 - 1 cup of sunflower oil (or any mild tasting oil)
Salt to taste
Chop the green onions roughly and toss into the blender along with the nuts, the garlic and the lime juice. Turn on the motor and drizzle in the oil until the desired consistency is reached. Season to taste with salt
Variations
try it with olive oil and lemon
try it with different nuts
mix it with sour cream for veggie dip
toss it on hot pasta
keep it thick and spread on toasted crusty bread sandwiches
toss it with simply steamed new potatoes
use it for a 10 minute dinner as a coating for simply broiled white fish fillets
Coconut Vegetable Curry
Coconut Vegetable Curry
This is one of those recipes which you can swap vegetables in and out of with reckless abandon. It will all taste good. Serve with a side of rice and double it for leftovers!
2 small onions cut into 3/4 inch cubes
2 colored peppers - cut into strips or 1 chunks
1 potato, scrubbed and in 1 cubes
1 cup snap peas
1 cup thinly sliced carrots
Coconut-Curry Sauce
1/2 cup canned coconut milk
2 teaspoons tamari
1/2 teaspoon curry powder
1 1/2 TB brown sugar
2 teaspoons rice vinegar or cider vinegar
2 teaspoons sunflower oil
2 teaspoons cornstarch dissolved in 1 1/2 teaspoon cold water
sesame oil
Directions:
Blanch the snap peas, carrots and potatoes until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again. Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking. Heat a wok or wide skillet over high heat until hot. Add the oil, swirl to glaze the pan. Then add the onions and bell pepper and stir fry for 3-4 mins until tender-crisp. Add the blanched vegetables and toss to mix. Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce). Add a drizzle of sesame oil and toss to mix, then serve alongside rice.
Basil Cream Pasta
Basil Cream Pasta
A very rich and decadent creamed pesto adapted from the Horn of the Moon cookbook. This will probably work just as well with half the cream of you are counting calories. I have a hard time sticking to recipes and I would have to add some sauteed peppers and zucchini from this week's share to this recipe.
1/2 cup olive oil
4 large cloves garlic (or a bunch or garlic scapes!)
3 cups basil leaves
2 cups cream
1.25 cups Parmesan cheese
1/4 tsp salt
dash of black pepper
1 lb fresh fettuccini
Start your pasta water boiling and prepare your pasta, cooking to al dente.
Meanwhile, put 1/4 cup of oil with the garlic in a blender. Run on low speed , slowly adding the basil leaves and the rest of the oil alternately until you have a fine basil paste. Set a small saucepan over low heat. Add the cream, basil paste, and 3/4 cup Parmesan along with salt and pepper. Heat until the sauce is just hot.
After draining the freshly cooked pasta, pour sauce over the pasta, toss well and serve garnished with the remaining parmesan.
Caramelized Onion and Blue Cheese Tart with Whole Wheat Crust
Caramelized Onion and Blue Cheese Tart with Whole Wheat Crust
Adapted from a recipe in Food & Wine. Serves 4 to 6.
You can make the dough for the crust up to one day ahead and leave it in the refrigerator wrapped in plastic. Then, roll it out and pre-bake the shell while the onions caramelize. You can make the whole tart up to four hours ahead and serve it at room temperature or reheat in a 350 degree oven. Leftovers are good cold.
1 1/2 c. whole wheat flour
1/2 tsp. salt, plus additional to taste
1 stick (4 oz.) cold unsalted butter, cut into 1/2 inch dice
c. water chilled with ice
2-3 tbs. extra virgin olive oil
4 medium onions (about 1 1/2 lbs), sliced into half moons
2 tsp. fresh thyme leaves (or 1scant tsp dry)
freshly ground pepper
3 oz. blue cheese, crumbled
In a food processor, pulse the flour and 1/2 tsp. salt to combine. Add the cold, diced butter and pulse until you have a coarse mixture roughly the size of small peas. Sprinkle the ice water over the flour mixture, then pulse again until the dough just starts to come together. It will still look a little scraggly.
Turn the dough out onto a piece of plastic wrap and quickly pat it into a disk. Wrap it up and refrigerate for at least one hour and up to 24 hours.
Preheat oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onions and cook stirring occasionally until soft and lightly golden, about 20 minutes. Reduce heat to low and cook until lightly browned, soft and sweet, about 10-15 minutes more. Season with salt and pepper, stir in the thyme and remove from heat.
Meanwhile, roll the chilled dough out on a lightly floured surface to a large, 12-13 inch circle. You will have to use some muscle to roll it out, and do not worry about getting a perfect circle. The dough should be about 1/8 inch thick and as even as possible. Roll the dough over the pin and lay it into a nonstick (9, 10 or 11-inch) fluted tart pan with a removable bottom. Press the dough into the sides of the pan with your knuckles and peel off the pieces that hang over the pan and use them to patch any holes. Your crust may not look pretty now, but it will when the tart is done. Prick the base of the crust all over with a fork and bake for 20 minutes or until lightly browned. I place my tart pan on a large baking sheet to make it easier to handle.
Fill the pre-baked tart shell with the caramelized onions. Strew the crumbled blue cheese all over the onions. Bake for 5 to 8 minutes or until the cheese is lightly melted. Cool for 5 minutes on a wire rack, remove from tart pan and serve immediately. Can also be served at room temperature.
