Lance and I enjoyed this a lot, the kids ate okay, but not great. Rice might be a good addition to soak up the sauce.
BRAISED FENNEL and TOFU with KALE
2 tbsp. organic plain yogurt (can substitute coconut milk) [I used yogurt]
2 tbsp. plus 1/4 C water
1/2 C raw organic sugar
2 tbsp. ghee or coconut oil
2 tbsp. fresh grated ginger
1 tbsp. ground fennel seeds
1 tbsp. ground coriander seeds
1/2 tbsp. turmeric
1 fennel bulb, cut into small chunks
1 C tofu cubes, approx 1/2-inch cubes) (can substitute cooked chicken or omit entirely) [I used chicken]
1/4 C vegetable stock
1 tbsp. lemon juice
1 bunch kale or Asian greens or spinach [I used kale]
Sea salt
1. In a small bowl, stir together the yogurt or coconut milk, 2 tbsp. water, and sugar. Set aside.
2. Melt the ghee or coconut oil in a large saute pan over medium-low heat. Add the ginger and saute for 2-3 minutes. Add the fennel seeds, coriander, and turmeric and saute for 1-2 minutes more. Add the fennel and saute for an additional 2-3 minutes.
3. Add the tofu or cooked chicken, remaining water, stock, and lemon juice. Bring to a boil then reduce the heat and simmer, covered, for 10-12 minutes. Add the greens and stir to combine the ingredients. Cover the pan again and continue to cook until the fennel and greens are tender-crisp, about 5 minutes.
4. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes. Arrange on a serving platter or on individual plates. Season to taste with sea salt.
I love to serve this with the following mint-coconut sauce:
Mint-Coconut Sauce
2 tbsp. ghee or coconut oil
1 tbsp. chickpea flour (or flour of choice)
2 tbsp. mild curry powder
1 1/2 C coconut milk
3 tbsp. yogurt
10-20 fresh mint leaves, torn into small pieces [I used basil since I had it as per the variations below]
Freshly ground black pepper and sea salt
Heat the ghee or oil in a sauce pan over medium-low heat. Add the flour and stir with a wire whisk to form a paste. Cook for about 2 minutes more.
2. Whisking continuously, slowly pour in the coconut milk. Continue whisking until the mixture begins to thicken into a creamy consistency. Remove frot the heat.
3.Whisk in the yogurt and mint leaves. Season with salt and pepper to taste.
Variations: You can use soy milk instead of the yogurt and basil leaves instead of the mint, and can add a pinch of cayenne pepper.
These recipes come from an Ayuvedic cookbook called EAT TASTE and HEAL by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan-a great book, full of luscious recipes and Ayurvedic guidance.
Thursday, June 30, 2011
Tuesday, June 28, 2011
Miso Soup was a Hit!
Here is the recipe again...since it was so delicious Lance asked for me to make it again!
From the Live Earth Farms Recipe Database
http://www.writerguy.com/deb/recipes/keyingred.html
[My changes in red]
ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves [We used arugula]
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced [I got sidetracked and forgot to add the cabbage - doh!]
1/2 C broccoli florets (or chopped broccoli) [I used a lot of broccoli - half of our share - which was at LEAST 2 cups]
4 tbsp. carrots, very small dice or finely chopped [grated because Logan can't chew "crisp tender" carrots yet]
2 tbsp. chopped cilantro [I used parsley because that's what I had]
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste [also skipped this because I didn't realize I had run out of sesame oil - used a few splashes of tamari though]
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups
1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute. [I actually just dumped all the veggies into the soup pot just before I stopped it from boiling]
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos! [skipped this on account of the kids and not having jalapenos]
If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.
[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]
From the Live Earth Farms Recipe Database
http://www.writerguy.com/deb/recipes/keyingred.html
[My changes in red]
ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves [We used arugula]
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced [I got sidetracked and forgot to add the cabbage - doh!]
1/2 C broccoli florets (or chopped broccoli) [I used a lot of broccoli - half of our share - which was at LEAST 2 cups]
4 tbsp. carrots, very small dice or finely chopped [grated because Logan can't chew "crisp tender" carrots yet]
2 tbsp. chopped cilantro [I used parsley because that's what I had]
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste [also skipped this because I didn't realize I had run out of sesame oil - used a few splashes of tamari though]
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups
1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute. [I actually just dumped all the veggies into the soup pot just before I stopped it from boiling]
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos! [skipped this on account of the kids and not having jalapenos]
If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.
[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]
Sunday, June 26, 2011
June 26 - July 1, 2011
In the box:
Basil - T
Broccoli - M
Carrots (Lakeside Organic Gardens) - R
Garlic - R, F
Kale - T
Lettuce - W
Fresh onions - R
Parsley - R, F
Red potatoes - F
Radicchio - F
Salad mix - W, R?
Raspberries - Already gone!
Strawberries - missing from share :(
Left from last week:
fennel bulb - T
cabbage - M
carrots -M
arugula - M
scallions - M
Menu:
Monday - Aromatic Whole Wheat Pasta
Tuesday - Asian Veggie Miso Soup Bowl
Wednesday - Dinner Salad
Thursday - Braised Fennel and Tofu with Kale
Friday - Debbie's Radicchio, Potato and Artichoke Heart Pizza
Grocery List
miso paste
peanuts
tofu
soba noodles
ginger
tumeric
chickpea flour
artichoke hearts
mozzarella
apples
For a snack with leftover greens:
Basil - T
Broccoli - M
Carrots (Lakeside Organic Gardens) - R
Garlic - R, F
Kale - T
Lettuce - W
Fresh onions - R
Parsley - R, F
Red potatoes - F
Radicchio - F
Salad mix - W, R?
Raspberries - Already gone!
Strawberries - missing from share :(
Left from last week:
fennel bulb - T
cabbage - M
carrots -M
arugula - M
scallions - M
Menu:
Monday - Aromatic Whole Wheat Pasta
Tuesday - Asian Veggie Miso Soup Bowl
Wednesday - Dinner Salad
Thursday - Braised Fennel and Tofu with Kale
Friday - Debbie's Radicchio, Potato and Artichoke Heart Pizza
Grocery List
miso paste
peanuts
tofu
soba noodles
ginger
tumeric
chickpea flour
artichoke hearts
mozzarella
apples
flax seed
For a snack with leftover greens:
Blend It and Mend It Smoothie Recipe
Ingredients:
1/2 bunch red leaf lettuce
4 Red Delicious apples
1 Tbsp. ground flax seed
1/8 tsp. cinnamon
2 cups ice
Recipes
Aromatic Whole Wheat Pasta
serves 4
from Moosewood Restaurant New Classics
1 tbsp. olive oil
3 C diced onion
1 C peeled and diced carrots
1 C diced celery
1 tbsp. minced garlic
1/4 C Marsala, red wine, or vegetable broth
2 tbsp. minced fresh parsley
12 oz. whole wheat penne, elbows or shells
1 C finely chopped arugula or Swiss chard
1 tsp. salt
ground black pepper to taste
1 tbsp. extra-virgin olive oil
1/2 to 1 C grated Pecorino Romano cheese
Bring a large covered pot of salted water to a boil. Meanwhile in a large skillet, heat the olive oil on medium heat. Add in order, the onions, carrots, celery and garlic and sauté until the vegetablse are just tender. Add the Marsala and parsley, cover, lower the heat, and gently simmer. When the water boils, add the pasta, stir, cover the pot, and bring back to a boil. Cook the pasta until al dente. Meanwhile add the greens to the vegetables and stir for 1 minute, until bright-colored and wilted. Add the salt and pepper, cover, and set aside. When the pasta is al dente, drain it and toss with the extra-virgin olive oil. Spoon the vegetables over the pasta and serve immediately, passing the grated cheese at the table.
Ingredients:
1/2 bunch red leaf lettuce
4 Red Delicious apples
1 Tbsp. ground flax seed
1/8 tsp. cinnamon
2 cups ice
Recipes
Aromatic Whole Wheat Pasta
serves 4
from Moosewood Restaurant New Classics
1 tbsp. olive oil
3 C diced onion
1 C peeled and diced carrots
1 C diced celery
1 tbsp. minced garlic
1/4 C Marsala, red wine, or vegetable broth
2 tbsp. minced fresh parsley
12 oz. whole wheat penne, elbows or shells
1 C finely chopped arugula or Swiss chard
1 tsp. salt
ground black pepper to taste
1 tbsp. extra-virgin olive oil
1/2 to 1 C grated Pecorino Romano cheese
Bring a large covered pot of salted water to a boil. Meanwhile in a large skillet, heat the olive oil on medium heat. Add in order, the onions, carrots, celery and garlic and sauté until the vegetablse are just tender. Add the Marsala and parsley, cover, lower the heat, and gently simmer. When the water boils, add the pasta, stir, cover the pot, and bring back to a boil. Cook the pasta until al dente. Meanwhile add the greens to the vegetables and stir for 1 minute, until bright-colored and wilted. Add the salt and pepper, cover, and set aside. When the pasta is al dente, drain it and toss with the extra-virgin olive oil. Spoon the vegetables over the pasta and serve immediately, passing the grated cheese at the table.
ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced
1/2 C broccoli florets (or chopped broccoli)
4 tbsp. carrots, very small dice or finely chopped
2 tbsp. chopped cilantro
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups
1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute.
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos!
If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.
[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]
BRAISED FENNEL and TOFU with KALE
2 tbsp. organic plain yogurt (can substitute coconut milk)
2 tbsp. plus 1/4 C water
1/2 C raw organic sugar
2 tbsp. ghee or coconut oil
2 tbsp. fresh grated ginger
1 tbsp. ground fennel seeds
1 tbsp. ground coriander seeds
1/2 tbsp. turmeric
1 fennel bulb, cut into small chunks
1 C tofu cubes, approx 1/2-inch cubes) (can substitute cooked chicken or omit entirely)
1/4 C vegetable stock
1 tbsp. lemon juice
1 bunch kale or Asian greens or spinach
Sea salt
1. In a small bowl, stir together the yogurt or coconut milk, 2 tbsp. water, and sugar. Set aside.
2. Melt the ghee or coconut oil in a large saute pan over medium-low heat. Add the ginger and saute for 2-3 minutes. Add the fennel seeds, coriander, and turmeric and saute for 1-2 minutes more. Add the fennel and saute for an additional 2-3 minutes.
3. Add the tofu or cooked chicken, remaining water, stock, and lemon juice. Bring to a boil then reduce the heat and simmer, covered, for 10-12 minutes. Add the greens and stir to combine the ingredients. Cover the pan again and continue to cook until the fennel and greens are tender-crisp, about 5 minutes.
4. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes. Arrange on a serving platter or on individual plates. Season to taste with sea salt.
I love to serve this with the following mint-coconut sauce:
Mint-Coconut Sauce
2 tbsp. ghee or coconut oil
1 tbsp. chickpea flour (or flour of choice)
2 tbsp. mild curry powder
1 1/2 C coconut milk
3 tbsp. yogurt
10-20 fresh mint leaves, torn into small pieces
Freshly ground black pepper and sea salt
Heat the ghee or oil in a sauce pan over medium-low heat. Add the flour and stir with a wire whisk to form a paste. Cook for about 2 minutes more.
2. Whisking continuously, slowly pour in the coconut milk. Continue whisking until the mixture begins to thicken into a creamy consistency. Remove frot the heat.
3.Whisk in the yogurt and mint leaves. Season with salt and pepper to taste.
Variations: You can use soy milk instead of the yogurt and basil leaves instead of the mint, and can add a pinch of cayenne pepper.
These recipes come from an Ayuvedic cookbook called EAT TASTE and HEAL by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan-a great book, full of luscious recipes and Ayurvedic guidance.
Debbie's Radicchio, Potato and Artichoke Heart Pizza
homemade dough for one pizza** (you could probably use a boboli in a pinch)
tomato sauce (home canned, if you have it!)
1 head radicchio, pan caramelized, with balsamic (see last week's newsletter for "Pan-Browned Radicchio" recipe)
2 medium potatoes, boiled or steamed whole, until just done, then cooled and sliced
Chopped fresh parsley and garlic (say, ¼ C parsley, 3 cloves garlic)
several artichoke hearts (Trader Joe's has 'em frozen in a bag)
Lots of mozarella cheese!
**if you would like the recipe I use to make homemade pizza dough, email me and I'll put it in next week's newsletter and update this recipe in the database.
Preheat your oven to 500 or more degrees, and stick a pizza stone in there if you have one. Haven't tried this, but I imagine a flat, cast-iron griddle would work if you don't have a pizza stone.
Sprinkle a generous amount of coarse cornmeal and flour onto a rimless cookie sheet (or pizza peel), so that your dough does not stick to it. Stretch and shape pizza dough into a big circle (you know, like pizza!) and lay it on top of the cornmeal/flour.
Prepare toppings: chop up the caramelized radicchio, slice the potatoes, chop the parsley and garlic, slice the artichoke hearts into wedges, grate the mozarella.
Spread tomato sauce, then lay on the radicchio, potatoes (I like to sprinkle in a little salt here), parsley-garlic mixture; scatter artichoke hearts on top, then cover all with a generous amount of grated mozarella cheese.
Slide pizza from peel (or cookie sheet) onto hot pizza stone and bake 10 minutes, or until crust is golden and cheese is brown and bubbly! Yummo!!!
For later date:
When we have both beets and carrots
SUNNY BEET and CARROT BURGERS
These burgers are a colorful surprise! Use your food processor to grate and mince the vegetables and the burgers will be quick and easy to make. You can frezze these individually. If you want to make them without cheese, add an additional tbsp. of flour and a bit more beaten egg.
2 C grated beets (about 3/4 lb.)
2 C grated carrots (about 1/2 lb.)
1 C cooked brown rice, or cooked grain of choice
1 C cheddar cheese (optional)
1 C sunflower seeds, toasted
1/2 C sesame seeds
2 large eggs, beaten
1/2 C grated onion
1/4 C olive oil
3 tbsp. flour of choice
3 tbsp. chopped parsley
3-4 cloves garlic, minced
2 tbsp. tamari or soy sauce
1. Preheat the oven to 350 degrees F and generously grease a rimmed baking sheet.
2. Mix all the ingredients in a large bowl, stirring to combine evenly.
3. Form the mixture into patties using a packed half-cup of mixture for each. Arrange them on the prepared baking sheet.
4. Bake the burgers for 25-30 minutes or until firm ant the vegetables are cooked through.
5. Serve on a sprouted whole grain bun with your choice of condiments. Top it with a generous helping of the salad mix!
Try making some baked potato "fries" to accompany these great burgers. All I do is cut the potatoes into half-inch wedges, toss in a bowl with some olive oil to coat and -- now her is where it gets good -- I sprinkle the coated potato wedges with Panko bread crumbs to coat, and add a sprinkle of garlic granules mixed with sea salt and fresh pepper. Place prepared potatoes on a cookie sheet and bake in a preheated oven (about 400 degrees) until golden, at least 20 minutes. I keep checking them; I like mine super crispy! When they come out of the oven, you can sprinkle them with some freshly-chopped parsley for flavor and color.
1 C arugula and or spinach leaves
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced
1/2 C broccoli florets (or chopped broccoli)
4 tbsp. carrots, very small dice or finely chopped
2 tbsp. chopped cilantro
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups
1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute.
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos!
If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.
[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]
BRAISED FENNEL and TOFU with KALE
2 tbsp. organic plain yogurt (can substitute coconut milk)
2 tbsp. plus 1/4 C water
1/2 C raw organic sugar
2 tbsp. ghee or coconut oil
2 tbsp. fresh grated ginger
1 tbsp. ground fennel seeds
1 tbsp. ground coriander seeds
1/2 tbsp. turmeric
1 fennel bulb, cut into small chunks
1 C tofu cubes, approx 1/2-inch cubes) (can substitute cooked chicken or omit entirely)
1/4 C vegetable stock
1 tbsp. lemon juice
1 bunch kale or Asian greens or spinach
Sea salt
1. In a small bowl, stir together the yogurt or coconut milk, 2 tbsp. water, and sugar. Set aside.
2. Melt the ghee or coconut oil in a large saute pan over medium-low heat. Add the ginger and saute for 2-3 minutes. Add the fennel seeds, coriander, and turmeric and saute for 1-2 minutes more. Add the fennel and saute for an additional 2-3 minutes.
3. Add the tofu or cooked chicken, remaining water, stock, and lemon juice. Bring to a boil then reduce the heat and simmer, covered, for 10-12 minutes. Add the greens and stir to combine the ingredients. Cover the pan again and continue to cook until the fennel and greens are tender-crisp, about 5 minutes.
4. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes. Arrange on a serving platter or on individual plates. Season to taste with sea salt.
I love to serve this with the following mint-coconut sauce:
Mint-Coconut Sauce
2 tbsp. ghee or coconut oil
1 tbsp. chickpea flour (or flour of choice)
2 tbsp. mild curry powder
1 1/2 C coconut milk
3 tbsp. yogurt
10-20 fresh mint leaves, torn into small pieces
Freshly ground black pepper and sea salt
Heat the ghee or oil in a sauce pan over medium-low heat. Add the flour and stir with a wire whisk to form a paste. Cook for about 2 minutes more.
2. Whisking continuously, slowly pour in the coconut milk. Continue whisking until the mixture begins to thicken into a creamy consistency. Remove frot the heat.
3.Whisk in the yogurt and mint leaves. Season with salt and pepper to taste.
Variations: You can use soy milk instead of the yogurt and basil leaves instead of the mint, and can add a pinch of cayenne pepper.
These recipes come from an Ayuvedic cookbook called EAT TASTE and HEAL by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan-a great book, full of luscious recipes and Ayurvedic guidance.
Debbie's Radicchio, Potato and Artichoke Heart Pizza
homemade dough for one pizza** (you could probably use a boboli in a pinch)
tomato sauce (home canned, if you have it!)
1 head radicchio, pan caramelized, with balsamic (see last week's newsletter for "Pan-Browned Radicchio" recipe)
2 medium potatoes, boiled or steamed whole, until just done, then cooled and sliced
Chopped fresh parsley and garlic (say, ¼ C parsley, 3 cloves garlic)
several artichoke hearts (Trader Joe's has 'em frozen in a bag)
Lots of mozarella cheese!
**if you would like the recipe I use to make homemade pizza dough, email me and I'll put it in next week's newsletter and update this recipe in the database.
Preheat your oven to 500 or more degrees, and stick a pizza stone in there if you have one. Haven't tried this, but I imagine a flat, cast-iron griddle would work if you don't have a pizza stone.
Sprinkle a generous amount of coarse cornmeal and flour onto a rimless cookie sheet (or pizza peel), so that your dough does not stick to it. Stretch and shape pizza dough into a big circle (you know, like pizza!) and lay it on top of the cornmeal/flour.
Prepare toppings: chop up the caramelized radicchio, slice the potatoes, chop the parsley and garlic, slice the artichoke hearts into wedges, grate the mozarella.
Spread tomato sauce, then lay on the radicchio, potatoes (I like to sprinkle in a little salt here), parsley-garlic mixture; scatter artichoke hearts on top, then cover all with a generous amount of grated mozarella cheese.
Slide pizza from peel (or cookie sheet) onto hot pizza stone and bake 10 minutes, or until crust is golden and cheese is brown and bubbly! Yummo!!!
For later date:
When we have both beets and carrots
SUNNY BEET and CARROT BURGERS
These burgers are a colorful surprise! Use your food processor to grate and mince the vegetables and the burgers will be quick and easy to make. You can frezze these individually. If you want to make them without cheese, add an additional tbsp. of flour and a bit more beaten egg.
2 C grated beets (about 3/4 lb.)
2 C grated carrots (about 1/2 lb.)
1 C cooked brown rice, or cooked grain of choice
1 C cheddar cheese (optional)
1 C sunflower seeds, toasted
1/2 C sesame seeds
2 large eggs, beaten
1/2 C grated onion
1/4 C olive oil
3 tbsp. flour of choice
3 tbsp. chopped parsley
3-4 cloves garlic, minced
2 tbsp. tamari or soy sauce
1. Preheat the oven to 350 degrees F and generously grease a rimmed baking sheet.
2. Mix all the ingredients in a large bowl, stirring to combine evenly.
3. Form the mixture into patties using a packed half-cup of mixture for each. Arrange them on the prepared baking sheet.
4. Bake the burgers for 25-30 minutes or until firm ant the vegetables are cooked through.
5. Serve on a sprouted whole grain bun with your choice of condiments. Top it with a generous helping of the salad mix!
Try making some baked potato "fries" to accompany these great burgers. All I do is cut the potatoes into half-inch wedges, toss in a bowl with some olive oil to coat and -- now her is where it gets good -- I sprinkle the coated potato wedges with Panko bread crumbs to coat, and add a sprinkle of garlic granules mixed with sea salt and fresh pepper. Place prepared potatoes on a cookie sheet and bake in a preheated oven (about 400 degrees) until golden, at least 20 minutes. I keep checking them; I like mine super crispy! When they come out of the oven, you can sprinkle them with some freshly-chopped parsley for flavor and color.
Wednesday, June 22, 2011
Hits: Cabbage Rolls
Lance and the kids liked this one. Procured from Live Earth Farms Recipe Database
Cabbage rolls
from an undated SJ Mercury News clipping.
This is a very old-fashioned very basic and simple recipe for a real winter comfort food. Rolls are better the next day and can be frozen. They suggest serving the rolls over wide egg noodles. Note that although the recipe calls for 2 heads of cabbage, you can easily halve it (or wait until we get another head of cabbage, probably next week!). Also it doesn't matter if you use red or green cabbage.
2 heads cabbage
2 lbs. ground beef
1 onion, grated
1 C cold, cooked rice
1 tsp. salt
Sauce
½ C dark brown sugar
½ C raisins
Juice of one lemon
1 28-oz can chopped tomatoes, with juice [recipe says 'Italian-style tomatoes' which generally have seasoning like basil and such, so if you use plain tomatoes, feel free to include a little Italian-type seasonings of your choice]
Cut core from cabbage heads** and boil in a large deep pot of water for about 5 minutes [this loosens the leaves so they can be removed from the head]. Mix together beef, onion, rice and salt. Pull off cabbage leaves, and place [a scoop of; maybe ¼ C or so?] in individual leaves, folding like an envelope. [I remember making these in Home-Ec in Jr. High School!! ;-) Takes me back.] Place rolls on a layer of chopped cabbage in a large pot. Spread chopped cabbage on top.
**Since further on in the process it talks about chopped cabbage as well, I'd suggest boiling the heads to remove the big outer leaves, and then when they start getting small, stop peeling leaves and use the inner part of the head for the chopped part!
Mix brown sugar, raisins, lemon juice and tomatoes and pour over everything. Cover and bake at 350 degrees for 3 hours. Baste with juices every hour, being careful not to stir.
Cabbage rolls
from an undated SJ Mercury News clipping.
This is a very old-fashioned very basic and simple recipe for a real winter comfort food. Rolls are better the next day and can be frozen. They suggest serving the rolls over wide egg noodles. Note that although the recipe calls for 2 heads of cabbage, you can easily halve it (or wait until we get another head of cabbage, probably next week!). Also it doesn't matter if you use red or green cabbage.
2 heads cabbage
2 lbs. ground beef
1 onion, grated
1 C cold, cooked rice
1 tsp. salt
Sauce
½ C dark brown sugar
½ C raisins
Juice of one lemon
1 28-oz can chopped tomatoes, with juice [recipe says 'Italian-style tomatoes' which generally have seasoning like basil and such, so if you use plain tomatoes, feel free to include a little Italian-type seasonings of your choice]
Cut core from cabbage heads** and boil in a large deep pot of water for about 5 minutes [this loosens the leaves so they can be removed from the head]. Mix together beef, onion, rice and salt. Pull off cabbage leaves, and place [a scoop of; maybe ¼ C or so?] in individual leaves, folding like an envelope. [I remember making these in Home-Ec in Jr. High School!! ;-) Takes me back.] Place rolls on a layer of chopped cabbage in a large pot. Spread chopped cabbage on top.
**Since further on in the process it talks about chopped cabbage as well, I'd suggest boiling the heads to remove the big outer leaves, and then when they start getting small, stop peeling leaves and use the inner part of the head for the chopped part!
Mix brown sugar, raisins, lemon juice and tomatoes and pour over everything. Cover and bake at 350 degrees for 3 hours. Baste with juices every hour, being careful not to stir.
Tuesday, June 21, 2011
June 20 - 25, 2011
In the box:
Arugula - F
Red and golden beets (mixed bunch) - F
Broccoli - M
Green cabbage (2) - W
Carrots - W
Fennel (Lakeside Organic Gardens) (2) - TH
Green garlic (bulbs getting more mature now; cloves forming)
Red Russian kale - T
Lettuce - RJ's party & lunches
Bunching onions (scallions)
Spinach - RJ's party & lunches
Watermelon radishes - RJ's party
Strawberries - lunches, breakfast
Menu:
Monday - Broccoli Chicken Pasta
Tuesday: Kale with Chicken Apple Sausage
Wednesday: Cabbage Rolls (half recipe)
Co-op: Dino sandwiches and fruit, carrots and dip, green smoothies
Thursday: Chicken Leek and Fennel Risotto
Friday: Beet Fish Tacos
Recipes (from LEF website):
Kale with Chicken-Apple Sausage
Okay, while we're in 'make it up' mode, here's another suggestion for kale, some-thing I did about two years ago and liked... so I wrote it down (actually, I just jotted down the ingredients, but...) Serves 2.
1 bunch kale, washed, greens stripped from stems and chopped (clinging water is okay)
1 smoked chicken-apple sausage (I like Aidell's, but any similar apple sausage'll do)
1 apple, quartered, cored, and then cut into bite-sized pieces
half a small onion, chopped (optional)
small spoonful of honey
salt
paprika
The smoked sausage is usually already cooked, so it is just a matter of heating it through. Slice or chop up the sausage. If using, sauté the onion in a little oil 'til it starts to get soft. Add a splash of water, and the cut up sausage and apple. Bring to a simmer. Simmer a bit, until the sausage starts to give off flavors to the juice and the apples start to soften. Stir in honey, sprinkle with salt and paprika. Dump in kale and cover to steam/wilt with the now-formed pan juices (add a splash more water if the pan is getting dry). Stir to incorporate, then turn off heat and keep warm until ready to serve. This goes really well with a side of winter squash (baked, steamed... whatever you like) and mashed potatoes, but would also go well over rice (brown or white). Be sure to pour on the flavorful juices!
Cabbage rolls
from an undated SJ Mercury News clipping.
This is a very old-fashioned very basic and simple recipe for a real winter comfort food. Rolls are better the next day and can be frozen. They suggest serving the rolls over wide egg noodles. Note that although the recipe calls for 2 heads of cabbage, you can easily halve it (or wait until we get another head of cabbage, probably next week!). Also it doesn't matter if you use red or green cabbage.
2 heads cabbage
2 lbs. ground beef
1 onion, grated
1 C cold, cooked rice
1 tsp. salt
Sauce
½ C dark brown sugar
½ C raisins
Juice of one lemon
1 28-oz can chopped tomatoes, with juice [recipe says 'Italian-style tomatoes' which generally have seasoning like basil and such, so if you use plain tomatoes, feel free to include a little Italian-type seasonings of your choice]
Cut core from cabbage heads** and boil in a large deep pot of water for about 5 minutes [this loosens the leaves so they can be removed from the head]. Mix together beef, onion, rice and salt. Pull off cabbage leaves, and place [a scoop of; maybe ¼ C or so?] in individual leaves, folding like an envelope. [I remember making these in Home-Ec in Jr. High School!! ;-) Takes me back.] Place rolls on a layer of chopped cabbage in a large pot. Spread chopped cabbage on top.
**Since further on in the process it talks about chopped cabbage as well, I'd suggest boiling the heads to remove the big outer leaves, and then when they start getting small, stop peeling leaves and use the inner part of the head for the chopped part!
Mix brown sugar, raisins, lemon juice and tomatoes and pour over everything. Cover and bake at 350 degrees for 3 hours. Baste with juices every hour, being careful not to stir.
Arugula - F
Red and golden beets (mixed bunch) - F
Broccoli - M
Green cabbage (2) - W
Carrots - W
Fennel (Lakeside Organic Gardens) (2) - TH
Green garlic (bulbs getting more mature now; cloves forming)
Red Russian kale - T
Lettuce - RJ's party & lunches
Bunching onions (scallions)
Spinach - RJ's party & lunches
Watermelon radishes - RJ's party
Strawberries - lunches, breakfast
Menu:
Monday - Broccoli Chicken Pasta
Tuesday: Kale with Chicken Apple Sausage
Wednesday: Cabbage Rolls (half recipe)
Co-op: Dino sandwiches and fruit, carrots and dip, green smoothies
Thursday: Chicken Leek and Fennel Risotto
Friday: Beet Fish Tacos
Recipes (from LEF website):
Kale with Chicken-Apple Sausage
Okay, while we're in 'make it up' mode, here's another suggestion for kale, some-thing I did about two years ago and liked... so I wrote it down (actually, I just jotted down the ingredients, but...) Serves 2.
1 bunch kale, washed, greens stripped from stems and chopped (clinging water is okay)
1 smoked chicken-apple sausage (I like Aidell's, but any similar apple sausage'll do)
1 apple, quartered, cored, and then cut into bite-sized pieces
half a small onion, chopped (optional)
small spoonful of honey
salt
paprika
The smoked sausage is usually already cooked, so it is just a matter of heating it through. Slice or chop up the sausage. If using, sauté the onion in a little oil 'til it starts to get soft. Add a splash of water, and the cut up sausage and apple. Bring to a simmer. Simmer a bit, until the sausage starts to give off flavors to the juice and the apples start to soften. Stir in honey, sprinkle with salt and paprika. Dump in kale and cover to steam/wilt with the now-formed pan juices (add a splash more water if the pan is getting dry). Stir to incorporate, then turn off heat and keep warm until ready to serve. This goes really well with a side of winter squash (baked, steamed... whatever you like) and mashed potatoes, but would also go well over rice (brown or white). Be sure to pour on the flavorful juices!
Cabbage rolls
from an undated SJ Mercury News clipping.
This is a very old-fashioned very basic and simple recipe for a real winter comfort food. Rolls are better the next day and can be frozen. They suggest serving the rolls over wide egg noodles. Note that although the recipe calls for 2 heads of cabbage, you can easily halve it (or wait until we get another head of cabbage, probably next week!). Also it doesn't matter if you use red or green cabbage.
2 heads cabbage
2 lbs. ground beef
1 onion, grated
1 C cold, cooked rice
1 tsp. salt
Sauce
½ C dark brown sugar
½ C raisins
Juice of one lemon
1 28-oz can chopped tomatoes, with juice [recipe says 'Italian-style tomatoes' which generally have seasoning like basil and such, so if you use plain tomatoes, feel free to include a little Italian-type seasonings of your choice]
Cut core from cabbage heads** and boil in a large deep pot of water for about 5 minutes [this loosens the leaves so they can be removed from the head]. Mix together beef, onion, rice and salt. Pull off cabbage leaves, and place [a scoop of; maybe ¼ C or so?] in individual leaves, folding like an envelope. [I remember making these in Home-Ec in Jr. High School!! ;-) Takes me back.] Place rolls on a layer of chopped cabbage in a large pot. Spread chopped cabbage on top.
**Since further on in the process it talks about chopped cabbage as well, I'd suggest boiling the heads to remove the big outer leaves, and then when they start getting small, stop peeling leaves and use the inner part of the head for the chopped part!
Mix brown sugar, raisins, lemon juice and tomatoes and pour over everything. Cover and bake at 350 degrees for 3 hours. Baste with juices every hour, being careful not to stir.
For later date:
Roasted Beets, Fennel and Arugula Salad (from the newamericanvegan.com website)
Ingredients
3 cups of beets (cut into 1/2 inch cubes)
1 cup of fennel (cut into 1/2 inch pieces)
1/2 cup red onion (cut into 1/2 inch pieces)
1 teaspoon olive oil
1 1/2 tablespoons olive oil
1 tablespoons balsamic vinegar ...or 1 tablespoons red wine vinegar 1/4 teaspoon of salt
1/4 teaspoon of black pepper ...or 1/8th teaspoon freshly ground peppercorns 1/4 teaspoon of garlic powder
1 teaspoon oregano
4 to 5 ounces of arugula or baby arugula (washed) ...or 4 to 5 ounces of any mixed greens
Instructions
1) Add the cut beets, fennel and onions to a large bowl. Add 1 teaspoon of olive oil and mix well.
2) Spread the beet, fennel and onion pieces onto a baking pan. Place baking pan on the top rack of oven and roast the vegetables for about 30 minutes at 500 degrees. The beets are done when a fork can pierce them. Remove the roasted vegetable from the oven and let cool them for 20 minutes. Place them in a bowl and refrigerate.
3) Combine the 1 tablespoons of olive oil, vinegar, salt, pepper, garlic powder and oregano in a small bowl or jar and mix well. This is the salad dressing.
4) Add the arugula to a large serving bowl and pour the salad dressing on top of it. Mix the dressing with the arugula or mixed greens so every leaf is covered.
5) Add the roasted beets, fennel and onions to the arugula or mixed greens and mix well. Serve.
Serves 4 to 6 people.
Variation #1: Peel 1 orange and separate the sections. Cut each section into 3 pieces. Gently mix the cut oranges into the salad after adding the roasted beets, fennel and onions in step 5. Make sure the oranges are sweet before adding them to salad. Crimson Coleslaw
Bon Appetit (undated clipping)
serves 8
5 tbsp. olive oil, divided
5 tbsp. cherry balsamic or regular balsamic vinegar
1 tbsp. prepared horseradish
1 C (packed) coarsely grated peeled raw fresh beets (about 2 medium)
1 C paper-thin slices red onion
8 C very thinly sliced red cabbage (about 1 ¼ lbs) [one head of cabbage]
Whisk 4 tbsp. oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
Heat remaining 1 tbsp. oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season with salt and pepper to taste. Let stand 10 minutes before serving, stirring occasionally.
Arugula Salad with Oranges and Caramelized Fennel
modified from an undated Bon Appetit clipping
serves 4
1 large fresh fennel bulb, trimmed, cut vertically into 12 wedges with some core attached [to hold it together while cooking]
3 fresh thyme sprigs
3 tbsp. extra-virgin olive oil, divided
2 tbsp. Sherry wine vinegar
1/2 tbsp. Dijon mustard
2 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
Four large handfuls of fresh arugula
Preheat oven to 400 degrees F. Combine fennel wedges, thyme, and 2 tbsp. oil in a large bowl; toss to coat. Arrange fennel, cut side down, on a large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Remove from oven, discard thyme sprigs, and let rest and come to room temperature.
Whisk vinegar, mustard, and 1 tbsp. oil in a large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to a large shallow bowl and serve.
Spanikopita
Heat 2 tbsp. of oil in a large pot.
Add 2 chopped onions (incl. the greens).
Add 1 chopped fresh clove of garlic.
Sauté until translucent.
Add one enormous bunch of roughly chopped greens.
Cook down to about a quarter of their original size.Let mixture cool.
Crack 8 eggs and fold them into the greens.
Crumble 8 oz. of feta cheese into the greens.
Sprinkle a little salt and pepper into the mix.
Set aside your filling and start working with your pastry.
Thaw one package of filo dough on your kitchen counter for 2 hours.
Unwrap the dough and cover with a cloth.
Melt one quarter pound of butter.
Brush butter on the bottom of a 9x13 inch pan.
Lay two sheets of pastry on the bottom of the pan, letting the edges hang over the side of the pan.
Brush the pastry leaves with butter.
Continue layering the pastry and buttering each sheet until you have used 10 sheets.
Pour in your egg/greens/cheese filling.
Wrap up the spanikopita with the dangling leaves of pastry.
Layer any remaining pastry dough on top and brush with butter.
Bake at 350 degrees about 30 minutes.
Shredded Beets and Greens with Sliced Oranges
from "Greens, Greens, Greens" by Johnna Albi and Catherine Walthers
1 lb. greens (beet greens, chard, kale, etc.), about 2 - 3 bunches
1 tbsp. olive oil
1 medium onion, sliced into half moons
1 C coarsely grated beets
1 orange, peel and pith removed
Dressing
Juice from one large orange
1 tsp. Dijon mustard
1 tbsp. olive oil
pinch of salt
Tear greens off from center stem and cut into strips about 1/2 inch wide. Wash and set aside. Sauté onion in oil 5 - 8 minutes until soft and translucent. Peel and grate beets (I use my food processor). Add beets to onions and sauté for about 2 minutes. Add greens and stir well. Cover and cook on medium low heat for 8 - 10 minutes, until the greens are tender. Whisk the dressing ingredients together and drizzle over beets and greens just before serving. Top with sections of orange and serve warm. Serves four as a first course and makes a beautiful presentation full of holiday colors. Enjoy!
Roasted Beets, Fennel and Arugula Salad (from the newamericanvegan.com website)
Ingredients
3 cups of beets (cut into 1/2 inch cubes)
1 cup of fennel (cut into 1/2 inch pieces)
1/2 cup red onion (cut into 1/2 inch pieces)
1 teaspoon olive oil
1 1/2 tablespoons olive oil
1 tablespoons balsamic vinegar ...or 1 tablespoons red wine vinegar 1/4 teaspoon of salt
1/4 teaspoon of black pepper ...or 1/8th teaspoon freshly ground peppercorns 1/4 teaspoon of garlic powder
1 teaspoon oregano
4 to 5 ounces of arugula or baby arugula (washed) ...or 4 to 5 ounces of any mixed greens
Instructions
1) Add the cut beets, fennel and onions to a large bowl. Add 1 teaspoon of olive oil and mix well.
2) Spread the beet, fennel and onion pieces onto a baking pan. Place baking pan on the top rack of oven and roast the vegetables for about 30 minutes at 500 degrees. The beets are done when a fork can pierce them. Remove the roasted vegetable from the oven and let cool them for 20 minutes. Place them in a bowl and refrigerate.
3) Combine the 1 tablespoons of olive oil, vinegar, salt, pepper, garlic powder and oregano in a small bowl or jar and mix well. This is the salad dressing.
4) Add the arugula to a large serving bowl and pour the salad dressing on top of it. Mix the dressing with the arugula or mixed greens so every leaf is covered.
5) Add the roasted beets, fennel and onions to the arugula or mixed greens and mix well. Serve.
Serves 4 to 6 people.
Variation #1: Peel 1 orange and separate the sections. Cut each section into 3 pieces. Gently mix the cut oranges into the salad after adding the roasted beets, fennel and onions in step 5. Make sure the oranges are sweet before adding them to salad. Crimson Coleslaw
Bon Appetit (undated clipping)
serves 8
5 tbsp. olive oil, divided
5 tbsp. cherry balsamic or regular balsamic vinegar
1 tbsp. prepared horseradish
1 C (packed) coarsely grated peeled raw fresh beets (about 2 medium)
1 C paper-thin slices red onion
8 C very thinly sliced red cabbage (about 1 ¼ lbs) [one head of cabbage]
Whisk 4 tbsp. oil, vinegar, and horseradish in large bowl to blend. Add beets and onion; toss to blend.
Heat remaining 1 tbsp. oil in heavy large skillet over medium-high heat. Add cabbage and toss until wilted and just crisp-tender, about 3 minutes. Stir into beet mixture. Season with salt and pepper to taste. Let stand 10 minutes before serving, stirring occasionally.
Arugula Salad with Oranges and Caramelized Fennel
modified from an undated Bon Appetit clipping
serves 4
1 large fresh fennel bulb, trimmed, cut vertically into 12 wedges with some core attached [to hold it together while cooking]
3 fresh thyme sprigs
3 tbsp. extra-virgin olive oil, divided
2 tbsp. Sherry wine vinegar
1/2 tbsp. Dijon mustard
2 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
Four large handfuls of fresh arugula
Preheat oven to 400 degrees F. Combine fennel wedges, thyme, and 2 tbsp. oil in a large bowl; toss to coat. Arrange fennel, cut side down, on a large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Remove from oven, discard thyme sprigs, and let rest and come to room temperature.
Whisk vinegar, mustard, and 1 tbsp. oil in a large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to a large shallow bowl and serve.
Spanikopita
Heat 2 tbsp. of oil in a large pot.
Add 2 chopped onions (incl. the greens).
Add 1 chopped fresh clove of garlic.
Sauté until translucent.
Add one enormous bunch of roughly chopped greens.
Cook down to about a quarter of their original size.Let mixture cool.
Crack 8 eggs and fold them into the greens.
Crumble 8 oz. of feta cheese into the greens.
Sprinkle a little salt and pepper into the mix.
Set aside your filling and start working with your pastry.
Thaw one package of filo dough on your kitchen counter for 2 hours.
Unwrap the dough and cover with a cloth.
Melt one quarter pound of butter.
Brush butter on the bottom of a 9x13 inch pan.
Lay two sheets of pastry on the bottom of the pan, letting the edges hang over the side of the pan.
Brush the pastry leaves with butter.
Continue layering the pastry and buttering each sheet until you have used 10 sheets.
Pour in your egg/greens/cheese filling.
Wrap up the spanikopita with the dangling leaves of pastry.
Layer any remaining pastry dough on top and brush with butter.
Bake at 350 degrees about 30 minutes.
Shredded Beets and Greens with Sliced Oranges
from "Greens, Greens, Greens" by Johnna Albi and Catherine Walthers
1 lb. greens (beet greens, chard, kale, etc.), about 2 - 3 bunches
1 tbsp. olive oil
1 medium onion, sliced into half moons
1 C coarsely grated beets
1 orange, peel and pith removed
Dressing
Juice from one large orange
1 tsp. Dijon mustard
1 tbsp. olive oil
pinch of salt
Tear greens off from center stem and cut into strips about 1/2 inch wide. Wash and set aside. Sauté onion in oil 5 - 8 minutes until soft and translucent. Peel and grate beets (I use my food processor). Add beets to onions and sauté for about 2 minutes. Add greens and stir well. Cover and cook on medium low heat for 8 - 10 minutes, until the greens are tender. Whisk the dressing ingredients together and drizzle over beets and greens just before serving. Top with sections of orange and serve warm. Serves four as a first course and makes a beautiful presentation full of holiday colors. Enjoy!
Sunday, June 12, 2011
June 12 - 17, 2011
In the Fridge:
Arugula - Su
Kale - Su
Lettuce - Lunches
In the box:
Chard, Radicchio and Green Garlic Saute
Bon Appetit, Dec 2010 (modified)
serves 4 to 6
1 large bunch chard
1 tbsp. butter
1 tbsp. olive oil
1 small onion, chopped
1 or 2 stalks green garlic, white and light green parts, sliced thinly
1 large or 2 small heads radicchio
about 1 tbsp. red wine vinegar
3 tbsp. currants (optional)
1/4 C toasted pine nuts
Wash chard, chop leaves and stems separately (you're going to use both). Quarter, core, and chop radicchio.
Melt butter with olive oil in a large pan over medium heat. Add onion and green garlic; cook until both are tender, stirring occasionally, about 4 - 5 minutes. Add chopped chard stems, cover and cook until tender, about another 5 minutes. Remove lid and add chard and radicchio (in batches if necessary; they will cook down considerably) and cook, stirring occasionally, until wilted [I'd cover the pan and check on it periodically; shouldn't take long - a few minutes]. Cook uncovered until vegetables are tender, stirring often, 6 to 8 minutes more. Stir in vinegar and optional currants. Season with salt, pepper and more vinegar, if desired. Using a slotted spoon, transfer greens to a bowl and sprinkle with toasted pine nuts.
Arugula - Su
Kale - Su
Lettuce - Lunches
In the box:
Red beets (2 bunches) - T
Broccoli - Su
Green cabbage - P?
Chard - M
Green garlic - M, R
Lettuce - P, Lunches
Mei qing choi - W
Bunching onions (scallions) - W
Radicchio - M, R
Radishes - Snacks
Spinach - W
Strawberries - Lunches and Cake
Menu:
Broccoli - Su
Green cabbage - P?
Chard - M
Green garlic - M, R
Lettuce - P, Lunches
Mei qing choi - W
Bunching onions (scallions) - W
Radicchio - M, R
Radishes - Snacks
Spinach - W
Strawberries - Lunches and Cake
Menu:
Sunday: Green Smoothies, Easy Lentil Veggie Salad, Pickled Radishes (make more too)
Monday: Chard, Radicchio and Green Garlic Saute and Rotisserie Chicken
Tuesday: Lombardy Pie
Wednesday:
Co-op: Spinach Waffles with Fruit, Making Play-doh activity
Dinner: Mei qing Choi stir fry
Thursday: Radicchio Pasta
Friday: Leftovers or Chicken Salad
Saturday: RJ's birthday party - Salad, Coleslaw ?
Grocery List:
Chicken
Grocery List:
Chicken
Cheddar Cheese
Flour
Ginger
Strawberries from Tracy Farmers Market (Wed)- For RJ's cake filling
Organic Sugar from WinCo
Cream of Tarter (for playdoh) - Check Winco
Recipes (From Live Earth Farms unless otherwise specified - all modifications are also from LEF):
Radicchio Pasta
Sauté some sliced onion or green garlic in olive oil, then stir in some finely chopped radicchio. Optionally you can add some anchovies, lemon zest, or white wine. Pour everything over cooked pasta.
Easy Lentil-Veggie Salad
This was something I made up last week, two variations, and it could easily be modified to work with what you have in the box. It’s good leftover the next day too. No cooking necessary! It has essentially three parts: the lentils, the veggies, and the dressing.
Canned lentils, rinsed and drained
Feta or chevre (optional)
Veggie options:
grated carrots
grated cucumber (or summer squash)
broccoli nubbins (cut off the very top green parts of broccoli, making tiny tiny florets)
cold cooked chopped greens (see ‘planning ahead,’ above)
cold cooked green beans, cut crosswise into small (1/4”) pieces (ditto)
The dressing, variation 1:
crushed clove of garlic
grated zest of a lemon or lime
juice of same lemon or lime
olive oil
ground cumin
minced fresh cilantro
salt, to taste
optional hot sauce like Tabasco or such
The dressing, variation 2:
crushed clove of garlic
grated zest of a lemon
juice of same lemon
olive oil
a bunch of chopped fresh basil
salt, to taste (or use some soy sauce)
Combine all parts – lentils, veggies, dressing – and eat (or refrigerate and eat later). I served this either on a bed of lettuce leaves, or with a wedge of cool, crisp green cabbage. Use the lettuce or cabbage as ‘scoops’ to eat the salad with.
Lumdardy Pie
Member Piper McNulty who submitted this says, “This is an amazing recipe for plain red beets (does not work well with striped or yellow beets, must be solid red). It is a savory pie to be served as a side or main dish. It is from ‘The good Huswifes Handmaide for the Kitchin,’ by John Partridge, 1594 - given to me by my cousin, who was a member of the Society for Creative Anachronism in college. It sounds crazy but it looks gorgeous and tastes amazing - (and I don't like red beets particularly). Slices are a beautiful hot pink and hold together firmly.”
1 1b. fresh red beets, finely grated (about 4 smallish beets)
2 tbsp. brown sugar
2 tsp. to 1 tbsp. bread crumbs (you can make your own from a bit of bread)
3/4 C sharp cheddar cheese, grated
1/4 C currants
1/4 tsp. cinnamon
1/4 tsp. ground ginger or 1 tbsp. fresh ginger, finely grated
3 egg yolks (or you could try 2 whole eggs?)
4 tbsp. butter, melted
1 bottom crust in pie pan [if you want an easy pie crust recipe, see the crust in the “Debbie’s Apple Pie” recipe, which ran in the last newsletter, Winter Share week 3]
Mix all ingredients.
Fill pie crust.
Bake at 350 degrees for 45 to 50 minutes.
Cool.
Recipes (From Live Earth Farms unless otherwise specified - all modifications are also from LEF):
Radicchio Pasta
Sauté some sliced onion or green garlic in olive oil, then stir in some finely chopped radicchio. Optionally you can add some anchovies, lemon zest, or white wine. Pour everything over cooked pasta.
Easy Lentil-Veggie Salad
This was something I made up last week, two variations, and it could easily be modified to work with what you have in the box. It’s good leftover the next day too. No cooking necessary! It has essentially three parts: the lentils, the veggies, and the dressing.
Canned lentils, rinsed and drained
Feta or chevre (optional)
Veggie options:
grated carrots
grated cucumber (or summer squash)
broccoli nubbins (cut off the very top green parts of broccoli, making tiny tiny florets)
cold cooked chopped greens (see ‘planning ahead,’ above)
cold cooked green beans, cut crosswise into small (1/4”) pieces (ditto)
The dressing, variation 1:
crushed clove of garlic
grated zest of a lemon or lime
juice of same lemon or lime
olive oil
ground cumin
minced fresh cilantro
salt, to taste
optional hot sauce like Tabasco or such
The dressing, variation 2:
crushed clove of garlic
grated zest of a lemon
juice of same lemon
olive oil
a bunch of chopped fresh basil
salt, to taste (or use some soy sauce)
Combine all parts – lentils, veggies, dressing – and eat (or refrigerate and eat later). I served this either on a bed of lettuce leaves, or with a wedge of cool, crisp green cabbage. Use the lettuce or cabbage as ‘scoops’ to eat the salad with.
Lumdardy Pie
Member Piper McNulty who submitted this says, “This is an amazing recipe for plain red beets (does not work well with striped or yellow beets, must be solid red). It is a savory pie to be served as a side or main dish. It is from ‘The good Huswifes Handmaide for the Kitchin,’ by John Partridge, 1594 - given to me by my cousin, who was a member of the Society for Creative Anachronism in college. It sounds crazy but it looks gorgeous and tastes amazing - (and I don't like red beets particularly). Slices are a beautiful hot pink and hold together firmly.”
1 1b. fresh red beets, finely grated (about 4 smallish beets)
2 tbsp. brown sugar
2 tsp. to 1 tbsp. bread crumbs (you can make your own from a bit of bread)
3/4 C sharp cheddar cheese, grated
1/4 C currants
1/4 tsp. cinnamon
1/4 tsp. ground ginger or 1 tbsp. fresh ginger, finely grated
3 egg yolks (or you could try 2 whole eggs?)
4 tbsp. butter, melted
1 bottom crust in pie pan [if you want an easy pie crust recipe, see the crust in the “Debbie’s Apple Pie” recipe, which ran in the last newsletter, Winter Share week 3]
Mix all ingredients.
Fill pie crust.
Bake at 350 degrees for 45 to 50 minutes.
Cool.
Children’s School Playdough (from the Carnegie Mellon Children's School)
Ingredients:
1 cup of flour 2 teaspoons of cream of tartar
1/2 cup of salt 1 cup of water
1 tablespoon of oil 1 teaspoon of food coloring
Directions:
•Combine flour, salt, and teaspoons of cream of tartar in a saucepan.
•Mix water, oil and food coloring and gradually stir them into dry ingredients.
•When the mixture is smooth, cook over medium heat, stirring constantly until a ball
forms.
•Remove from heat and knead until smooth.
Playdough should be stored in a plastic bag or container.
Bon Appetit, Dec 2010 (modified)
serves 4 to 6
1 large bunch chard
1 tbsp. butter
1 tbsp. olive oil
1 small onion, chopped
1 or 2 stalks green garlic, white and light green parts, sliced thinly
1 large or 2 small heads radicchio
about 1 tbsp. red wine vinegar
3 tbsp. currants (optional)
1/4 C toasted pine nuts
Wash chard, chop leaves and stems separately (you're going to use both). Quarter, core, and chop radicchio.
Melt butter with olive oil in a large pan over medium heat. Add onion and green garlic; cook until both are tender, stirring occasionally, about 4 - 5 minutes. Add chopped chard stems, cover and cook until tender, about another 5 minutes. Remove lid and add chard and radicchio (in batches if necessary; they will cook down considerably) and cook, stirring occasionally, until wilted [I'd cover the pan and check on it periodically; shouldn't take long - a few minutes]. Cook uncovered until vegetables are tender, stirring often, 6 to 8 minutes more. Stir in vinegar and optional currants. Season with salt, pepper and more vinegar, if desired. Using a slotted spoon, transfer greens to a bowl and sprinkle with toasted pine nuts.
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