I love nuts. They're good for you and it easily allows for a healthy salt fix (if you're able to eat them in moderation, of course). I'll eat roasted, salted mixed nuts, or take raw almonds or cashews or a mix and make my own. This following is a basic guideline, but keep in mind you can easily alter the flavors with different spices or reducing sugar, etc. Be creative - try different salts (smoked salt, maybe?) or add some lemon zest or freshly picked herbs other than rosemary (minced oregano? fresh thyme?). Give it a go - they're easy and they are perfect cocktail or pre dinner snacks!
Caramelized nuts (modified from 'A Kitchen Safari' by Yvonne Short)
1 c raw almonds, cashews or mixed nuts (check the bulk aisle in your supermarket)
2 tbsp butter
1/2 c soft brown sugar
Sea salt or Kosher salt
Cayenne pepper
2-3 sprigs fresh rosemary, minced
In a large frying pan, melt the butter. Toss in the sugar, salt, a healthy shake of cayenne (to your taste!) and the rosemary. Mix over the heat then add the nuts. Fry until the nuts are coated in a salty-sugary glaze. Perfect yin-yang combo!
Delicious with a cocktail hour drink!
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Celery Root Slaw
I once again find myself turning to Jack Bishop in my time of vegetative need. When you get a celery root in your CSA bag you sometimes need some inspiration. Luckily, Jack is usually there for me. This recipe comes from his superb 'Vegetables Every Day' book which I have mentioned countless times on this site.
I wish I hadn't been in a hurry yesterday so that I could produce a photo of the very dirty, very ugly (but very delicious!) celery root I used in this recipe. You probably waltz past its ugliness in the grocery store where it is relegated to obscure status, drying out by the horseradish and taro root (if your grocery store even bothers to carry them!). Fortunately, our farm pops one in our bag as a surprise every now and then and they *are* fun to cook with.
This salad took me all of 6 minutes or so to make last night as a side to go with roasted potatoes and buffalo burgers. Give it a try - you won't be disappointed. I will note here that the recipe does require a food processor (or good knife skills and a LOT of patience). I used to think it was too fussy to mess around with the other blades on the processor but now that I've worked the shredder into the rotation, I don't give it a second thought.
Celery Root and Apple Slaw
Adapted from Jack Bishop's Vegetables Every Day
Serves 6 as a side
2 tablespoons white wine vinegar (Bishop calls for lemon juice, but I didn't have any, hence the 'adaptation')
1 tbsp Dijon mustard
3 tbsp extra-virgin olive oil
2 tbsp plain yogurt
1 tbsp minced fresh parsley leaves or 1.5 tsp minced fresh tarragon leaves (it was cold and rainy and I didn't feel like going outside to find parsley, so I didn't add any fresh herbs. Dish was still great, though undoubtedly could have been even better with the herbs!)
Salt and pepper to taste
1 medium celery root
1 medium Granny Smith apple
Whisk the vinegar and mustard together in a bowl. Whisk in the oil until the dressing is smooth. Whisk in the yogurt and herbs. Add salt and pepper to taste.
Cut a thin slice from either end of the celery root. Place the root on a cutting board and cut around the root with a paring knife to remove the skin as if removing the peel and pith from an orange to expose the flesh. Cut the peeled celery root into chunks that will fit in the feed tube of a food processor. Quarter and core the apple, but do not peel.
Shred the celery root and apple in a food processor fitted with the shredding disk. Place the shredded celery and apple in the bowl with the dressing and toss well with your hands until all is well coated. Adjust seasonings as necessary. Serve immediately or refrigerate up to 2 hours and serve chilled.
I wish I hadn't been in a hurry yesterday so that I could produce a photo of the very dirty, very ugly (but very delicious!) celery root I used in this recipe. You probably waltz past its ugliness in the grocery store where it is relegated to obscure status, drying out by the horseradish and taro root (if your grocery store even bothers to carry them!). Fortunately, our farm pops one in our bag as a surprise every now and then and they *are* fun to cook with.
This salad took me all of 6 minutes or so to make last night as a side to go with roasted potatoes and buffalo burgers. Give it a try - you won't be disappointed. I will note here that the recipe does require a food processor (or good knife skills and a LOT of patience). I used to think it was too fussy to mess around with the other blades on the processor but now that I've worked the shredder into the rotation, I don't give it a second thought.
Celery Root and Apple Slaw
Adapted from Jack Bishop's Vegetables Every Day
Serves 6 as a side
2 tablespoons white wine vinegar (Bishop calls for lemon juice, but I didn't have any, hence the 'adaptation')
1 tbsp Dijon mustard
3 tbsp extra-virgin olive oil
2 tbsp plain yogurt
1 tbsp minced fresh parsley leaves or 1.5 tsp minced fresh tarragon leaves (it was cold and rainy and I didn't feel like going outside to find parsley, so I didn't add any fresh herbs. Dish was still great, though undoubtedly could have been even better with the herbs!)
Salt and pepper to taste
1 medium celery root
1 medium Granny Smith apple
Whisk the vinegar and mustard together in a bowl. Whisk in the oil until the dressing is smooth. Whisk in the yogurt and herbs. Add salt and pepper to taste.
Cut a thin slice from either end of the celery root. Place the root on a cutting board and cut around the root with a paring knife to remove the skin as if removing the peel and pith from an orange to expose the flesh. Cut the peeled celery root into chunks that will fit in the feed tube of a food processor. Quarter and core the apple, but do not peel.
Shred the celery root and apple in a food processor fitted with the shredding disk. Place the shredded celery and apple in the bowl with the dressing and toss well with your hands until all is well coated. Adjust seasonings as necessary. Serve immediately or refrigerate up to 2 hours and serve chilled.
Technicolor tacos
When I am confronted with too many vegetables to come up with an easy, cohesive meal (and that is rather frequently), I tend towards the 'how much can I use in one recipe' solution. Tortillas in all of their glorious forms tend to help in this kind of situation.You've got tostadas and tacos (though it's very hard to find tostadas without partially hydrogenated oils in them anymore - let me know if you do! Sadly, Whole Foods have stopped carrying the 'Bearitos' brand, which were pretty darn wholesome), and flour tortillas in various sizes and grains. You can jam them full of any sort of vegetable (or meat if you wish) and some beans and call it a meal.
This particular recipe is more of a method...a way to get lots of veggies into one place and then into your belly. I use whatever I have on hand at home that will go well together and cram it all into a tortilla and call it dinner. But really, it's better than that. It's a go-to meal that requires little forethought, just a fridge with some vegetables in it and whatever tinned beans you have on hand. It comes together to deliver a tasty meal that is nourishing.
Technicolor Tacos
Serves 2
4-6 tortillas (flour hold up better)
1/2 can tinned refried beans with green chiles
2 tsp vegetable oil
1 lb sturdy greens (I used beet greens, but chard, kale, collards, etc will work)
tomatoes, sliced
cabbage, sliced
tomatillos, diced
onions, sliced
peppers, sliced
radishes, diced
(or *any* combination of vegetables you have on hand that would take well to Mexican flavors)
Wash greens thoroughly. Heat 1 tsp oil in a large skillet. Add greens and cook over medium high heat until they wilt and drastically reduce in volume, about 5 minutes. Remove and set aside.
Heat 1 tsp oil in the same skillet. Add onions and saute for 3 minutes over medium heat. Add peppers and saute a further 3-5 minutes until all veggies are soft.
Heat beans over a flame or in the microwave until bubbly. Heat tortillas in microwave (about 10-15 seconds). Put veggies in containers and let people assemble their own tacos as they see fit. Repeat as needed.
ALL of these ingredients are optional. Nearly any combination will work. Add some cheese on top if you wish. Or salsa. Or guac. Or sour cream. Do whatever you want and don't be limited by my suggestions above. It's an easy, no fuss way to get a healthy dinner on the table. Bean and tomato salad with honey vinaigrette
Have I mentioned Rancho Gordo in any of my posts yet? Let me take that opportunity now. RANCHO. GORDO. They are an heirloom bean producer out of Northern California, and if you like beans, they deserve your attention.
They produce myriad beans, many of which you've never heard of, such as the Ayocote Morado beans in the photo above. One thing that is unique about their beans (aside from the diversity of their offerings) is that they are fresh. I know that isn't intuitive, as they are dried beans, but they are fresh in the sense that when you get them, they haven't been sitting in a warehouse for a year or two (or on a supermarket shelf for that length of time). They cook quicker and are, in my opinion, superior tasting to any other beans I've had. I've tried about 6 different varieties, and a testament to the love I have for all that I've tried is the 23 lb box of beans I currently await from the UPS guy.
I love beans. They are simple, hearty and nourishing. The are not at all a hassle to cook from scratch, and you can bubble up a good sized batch and freeze whatever you don't eat with pleasing results. They can be used a million different ways, and generally they cost next to nothing, somewhat fancy heirlooms aside. The dried beans in my local Whole Foods bulk bin start at $.99/lb.
You're starting to get the theme throughout recent postings that I have a LOT of tomato and basil plants, and that I get green beans from the farm nearly every week. Well, I don't like to eat them the same way every time, so I'm constantly scouring recipe books for ideas and inspiration. Fortunately, there seems to be no limit to the number of books I can check out from my local library, so the ideas keep coming.
I have found quite a few very inspiring recipes in the newest book from the folks at Eating Well. I've never subscribed to their magazine, but I need to rethink that, as every cookbook of theirs I own or have borrowed from the library has been particularly good. Their latest offering Eating Well In Season: The Farmer's Market Cookbook is fairly conducive to the produce that I receive from our local CSA each week.
This next recipe uses (Rancho Gordo!) dried beans, fresh green beans, tomatoes AND basil, so it's an ideal staple for the summer months!
Bean and tomato salad with honey vinaigrette
Adapted from Eating Well In Season
Serves 8 as a side dish
1 1/4 c dried beans, preferably heirloom (I used Ayocote Morado from Rancho Gordo)
Bay leaf or epazote
1/2 tsp salt
1/2 c red onion, minced
1/4 c cider vinegar
4 tsp wildflower honey
1 tsp peanut or canola oil
Freshly ground pepper, to taste
1/2 lb green beans, trimmed and cut into 2 in. pieces
1 pint cherry or grape tomatoes, halved or quartered
1 lb medium or large mixed tomatoes, multiple colors, chopped
1/2 c fresh basil leaves, thinly sliced
Pick over dried beans for stones or debris, rinse them, then place in a stockpot, cover with 3 inches of water and soak at room temperature for 2 hours or up to overnight.
Bring beans and bay leaf/epazote to a boil then reduce to a simmer. Partially cover and simmer very gently until tender, 30 minutes to 2 hours depending on the age and freshness of your beans. Check the level of the liquid regularly. If it drops below the beans, add one cup (or more as needed) hot water. When the beans are tender, remove from heat and drain.
Combine the beans, the salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
Cook green beans in a large pot of boiling water until crisp-tender, 3-5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in tomatoes and basil. Taste seasoning and adjust as necessary.
They produce myriad beans, many of which you've never heard of, such as the Ayocote Morado beans in the photo above. One thing that is unique about their beans (aside from the diversity of their offerings) is that they are fresh. I know that isn't intuitive, as they are dried beans, but they are fresh in the sense that when you get them, they haven't been sitting in a warehouse for a year or two (or on a supermarket shelf for that length of time). They cook quicker and are, in my opinion, superior tasting to any other beans I've had. I've tried about 6 different varieties, and a testament to the love I have for all that I've tried is the 23 lb box of beans I currently await from the UPS guy.
I love beans. They are simple, hearty and nourishing. The are not at all a hassle to cook from scratch, and you can bubble up a good sized batch and freeze whatever you don't eat with pleasing results. They can be used a million different ways, and generally they cost next to nothing, somewhat fancy heirlooms aside. The dried beans in my local Whole Foods bulk bin start at $.99/lb.
You're starting to get the theme throughout recent postings that I have a LOT of tomato and basil plants, and that I get green beans from the farm nearly every week. Well, I don't like to eat them the same way every time, so I'm constantly scouring recipe books for ideas and inspiration. Fortunately, there seems to be no limit to the number of books I can check out from my local library, so the ideas keep coming.
I have found quite a few very inspiring recipes in the newest book from the folks at Eating Well. I've never subscribed to their magazine, but I need to rethink that, as every cookbook of theirs I own or have borrowed from the library has been particularly good. Their latest offering Eating Well In Season: The Farmer's Market Cookbook is fairly conducive to the produce that I receive from our local CSA each week.
This next recipe uses (Rancho Gordo!) dried beans, fresh green beans, tomatoes AND basil, so it's an ideal staple for the summer months!
Bean and tomato salad with honey vinaigrette
Adapted from Eating Well In Season
Serves 8 as a side dish
1 1/4 c dried beans, preferably heirloom (I used Ayocote Morado from Rancho Gordo)
Bay leaf or epazote
1/2 tsp salt
1/2 c red onion, minced
1/4 c cider vinegar
4 tsp wildflower honey
1 tsp peanut or canola oil
Freshly ground pepper, to taste
1/2 lb green beans, trimmed and cut into 2 in. pieces
1 pint cherry or grape tomatoes, halved or quartered
1 lb medium or large mixed tomatoes, multiple colors, chopped
1/2 c fresh basil leaves, thinly sliced
Pick over dried beans for stones or debris, rinse them, then place in a stockpot, cover with 3 inches of water and soak at room temperature for 2 hours or up to overnight.
Bring beans and bay leaf/epazote to a boil then reduce to a simmer. Partially cover and simmer very gently until tender, 30 minutes to 2 hours depending on the age and freshness of your beans. Check the level of the liquid regularly. If it drops below the beans, add one cup (or more as needed) hot water. When the beans are tender, remove from heat and drain.
Combine the beans, the salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
Cook green beans in a large pot of boiling water until crisp-tender, 3-5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in tomatoes and basil. Taste seasoning and adjust as necessary.
**Note: I often cook more dried beans than called for then freeze the extra in some of the pot liquor when done so that I can grab them on a day I don't want to cook. They freeze beautifully.
Panzanella
A little bread never hurt anyone. Heck, even a little white bread never hurt anyone...however there's never a LITTLE bit of bread around this house. It's either all or nothing.
That's how I ended up making panzanella a few days ago with (hard to believe) leftover baguette and the freshest ingredients on earth, plucked from my back garden just before assembling the salad.
This salad takes very little time to assemble. Just a bit of chopping and perhaps toasting (or grilling?) if your bread isn't stale enough. You could omit the green beans and substitute something else if you didn't want to go to the trouble of filling a pot to blanch them. Any way you look at it, it's an easy, no heat, low fuss dinner.
Panzanella
Serves 4
Pint (or more) cherry tomatoes, halved or quartered
1 or 2 large heirloom tomatoes, chopped into bite sized pieces
8 oz green beans, blanched
3/4 c fresh mozzarella, cubed
3 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1/2 day old baguette, white or whole grain, toasted or grilled if not dried out
1 garlic clove
1 medium cucumber, seeded, quartered and cut into 1 inch pieces
1 c very thinly sliced red onion
1/4 c (or more) thinly sliced basil
Basil flowers, for garnish
Salt and pepper to taste
Halve garlic clove. Rub cut side of garlic on toasted bread. Cut bread into bite sized chunks. Set aside.
Combine vinegar, salt and pepper in a small bowl or a jar. Drizzle in oil and whisk or add oil, put a lid on the jar and shake vigorously.
Put tomatoes, cucumber, onion bread and basil in a large bowl. Drizzle dressing over and toss well to combine. Divide among four plates and garnish with basil flowers.
Did I mention that we had garlic bread as a side? Like I said...it's all or nothing...
Gazpacho Verde
Thanks to my excellent neighbors and their surplus crop of seedlings this spring, I'm growing tomatillos for the first time this summer. They are fairly easy to grow and are somewhat similar in maintenance to a tomato plant. They first show husks, then the tomatillos ripen and fill the husks and are ready for harvest (though I've had to learn when to pick them, as much of my harvesting has been from the ground!).
They seem to do well left on the counter for several days. When you are ready to use them, you remove the husk, rinse them (they are very sticky!), cut out the small core and then use them to your hearts desire. After said excellent neighbors stopped by with a bag of nearly two pounds of their tomatillos, I knew I had enough for a big batch of tomatillo gazpacho, or gazpacho verde as I've renamed it.
It's a simple recipe and merely requires a quick saute of some garlic, some chopping and blending in the food processor and chilling in the fridge. It's great for a hot summer day, and is a refreshing change from regular gazpacho.
Gazpacho Verde
Adapted from Eating Well In Season by Jessie Price and the Editors of Eating Well
Serves 4
2 tbsp extra-virgin olive oil, divided
3 cloves garlic, chopped
1 cucumber, halved lengthwise and seeded
1 avocado, halved and pitted (*see note)
1 lb tomatillos, husks removed, chopped
1 green bell pepper, chipped
1-2 jalapeno peppers, seeded and chopped (optional)
2 c chicken or vegetable broth (or 1c broth and 1c water)
1 tsp sugar
1/2 tsp salt
12 oz cooked and peeled shrimp, chopped (optional *see directions below Note for use)
Heat 1 tbsp oil in a small skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown (1-2 minutes). Remove from heat.
Coarsely chop half the cucumber and the avocado and place in food processor. Add tomatillos, bell pepper, jalapeno (if desired) and garlic. Process until smooth (1-2 minutes). Transfer to a large bowl; stir in broth, sugar and salt.
Chill gazpacho for 1 hour (or up to 1 day). Dice remaining cucumber and set aside. Ladle gazpacho into bowls and top with a sprinkling of diced cucumber.
Note: The original recipe calls for avocado and shrimp 'salad' on top. I made my gazpacho ahead of time to chill most of the afternoon and didn't want my avocado to brown, so I just blended the whole avocado into the soup, rather than using half as the recipe stated (the other half being reserved for the salad). I had no jalapenos so didn't use them. I didn't feel like thawing shrimp, so I didn't use that either. I've included additional directions below for using the shrimp and avocado salad on top.
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Alternatively, dice remaining cucumber and avocado and place in medium bowl. Add shrimp. Drizzle with remaining 1 tbsp oil and gently toss to combine. Ladle gazpacho into bowls and top each portion with about 3/4 c of the shrimp 'salad'.
Sauteed wax beans with tomatoes and basil
I am cooking and eating vegetables at rates previously unknown to man. Another Tuesday has arrived and another CSA pickup has occurred. This is our first week for corn and melons (wahoo!). I don't know if the photo above looks like a lot or a little to you, but that's what we got for a 'single' share this week. There are two people in my household. Though we entertain a lot, it still only makes a dent in our weekly share, so we just eat veggies left right and center.
Generally, I like to use the corn the day we get it because it's just SO DANG GOOD, but I wasn't up for shucking and consuming five ears of corn Tuesday night (though now I can't remember why?), so I thought I'd attack squash (I still hadn't finished last week's squash - more on that recipe in a few days) and the yellow wax beans that came in this bag. I had cherry tomatoes from the back garden that needed using, so that along with a few fresh herbs and a bit of onion made up the dish.
We grilled a bit of salmon as our main protein (about 8 oz for the two of us - I'm working on making meat a side dish rather than a main) and I fixed a fussy squash dish that was worth every bit of hassle - will share that with you later - then fixed a little off the cuff veggie medley as our other vegetable melange for the evening.
Sauteed wax beans with tomatoes and basil
Serves 2-3 as a side
1/2 lb yellow wax beans (or green if that's what you've got), parboiled for 2 min, cooled to stop the cooking and sliced into 1 in pieces
1/2 pint cherry tomatoes
1/2 onion (any color), sliced
1 tbsp basil, cut in a chiffonade (or chopped, or torn up, or however you want)
1 tsp olive oil
Salt and pepper to taste
Heat a pan with the oil over medium heat. Add the sliced onion and saute for 3-5 minutes, or until soft, but with no color. Add the parboiled beans and saute for 2 minutes. Add the tomatoes and toss; cook for 1 minute. Taste, add seasoning as you like, sprinkle basil on top and serve immediately.
Other fresh herbs would work here - chives and tarragon come to mind as good choices. Use whatever is freshest that's available to you!
Grilled Eggplant with Cherry Tomato and Cilantro Vinaigrette
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After some major pruning last week, I discovered I had several eggplant ready for harvest in the back garden. I get so excited to garden, I sometimes don't think about what I will do with all of the veggies I've planted when it's time to harvest. I don't think I have *ever* purchased an eggplant in the store, but I have gotten them from the farm for the last several years. But I always have to go searching for something to do with them when they show up in my produce bag.'Perfect Vegetables' to the rescue. This cookbook is put out by the wonderful people at Cook's Illustrated. Every cookbook of theirs that I've tried as well as every recipe from the magazine have always been successful, and that's obviously because of their methods. They test the heck out of every recipe before publishing. So it takes the guesswork out for you and me. That said, whenever I don't have a specific ingredient on hand, I will change a recipe to accommodate what I do have in the house versus going out to the grocery store to buy a shallot or something.
Faced with the two globe eggplant from out back (wear gloves when you harvest eggplant - OUCH!) and the Japanese eggplant from the farm, I wanted to find something that would be so good that I would eat it all (and use them all up at once). For that I was willing to take a few extra steps to get it right.
I also have a constant stream of cherry tomatoes at the ready; every time I pick one, ten new ripe tomatoes appear in its place. The herbs were also no problem as I've got them growing absolutely everywhere. So this dish was local and sustainable in the extreme and that's the cooking that is the most fun for me.
Grilled Eggplant with Cherry Tomato and Cilantro Vinaigrette
adapted from Perfect Vegetables by the editors of Cook's Illustrated Magazine
Serves 4-6 as a side dish
1/2 pint cherry or grape tomatoes, each tomato quartered (about 1c)
1/4 tsp salt
Pinch cayenne pepper
1/2 small red onion, sliced (PV specified 1 shallot, minced)
2 tbsp minced fresh cilantro
2 tablespoons lemon juice (PV specified lime)
6 tbsp extra-virgin olive oil
1 recipe grilled eggplant (see below)
Mix tomatoes, salt, cayenne, onion, cilantro, lemon juice and oil together in a medium bowl. Let stand at room temperature until the flavors meld, about 20 minutes.
Transfer grilled eggplant to a platter. Pour the vinaigrette over the grilled eggplant and serve immediately.
Grilled Eggplant
3 tbsp extra-virgin olive oil
2 medium cloves garlic, minced
2 tsp minced fresh thyme or oregano leaves
Salt and freshly ground black pepper
2-3 small to medium eggplant (about 2 lbs), ends trimmed, cut crosswise into rounds
Combine oil, garlic, herb, salt and pepper to taste in a small bowl. Place the eggplant on a platter and brush both sides with the oil mixture.
Grill the eggplant over a medium-hot fire, turning once, until both sides are marked with dark stripes, 8-10 minutes. Serve hot, warm or at room temperature.
*some people insist upon salting eggplant to reduce bitterness. If you use really fresh eggplant, there will be nothing bitter about it!
Vegetables in Thai Red Curry
I recently received a complimentary issue of Vegetarian Times in the mail and browsed through it with excitement about the recipes therein. As I mentioned, I have been recently accosted with veggie abundance via my CSA and have been trying to use as many veggies as possible in everything I cook. There was a section on 'The Zen Kitchen' and cooking the Tassajara way (which means nothing to me because I only read the recipes - so I'll have to go back and read about it) where I found a recipe for 'Vegetables in Thai Red Curry' that I realized could be used as a method rather than strictly a recipe. I've listed my version here, however you could either go to their website or buy the magazine (it's on page 63 of the September issue) to get their exact recipe or you could just use whatever veggies you have at your house that might be good in a curry sauce. And let's be honest - what *isn't* good slathered in curry sauce??
Vegetables in Thai Red Curry
Adapted from Vegetarian Times Magazine
Serves 4
1 small head cauliflower, cut into florets
5 or 6 small carrots, cut into chunks
1 sweet bell pepper, any color, sliced into strips
1 large zucchini, cut into chunks or rounds
1 tbsp canola oil
1-2 tbsp Thai red curry paste, or to taste (I use the Thai Kitchen brand)
1 14oz can light coconut milk
2 tbsp brown sugar
2 tbs tamari or soy sauce
20-30 fresh Thai basil leaves
Place cut zucchini in a colander and sprinkle two teaspoons kosher salt over it and toss. Leave to stand for 30 minutes. Wipe salt and blot dry with paper towels. Set aside until ready to use. You can skip this step, but honestly I think it's worth the trouble. It let's the zucchini release all of its moisture and you can brown it a bit and give it better flavor.
Blanch cauliflower for 3 minutes in a pot of boiling, salted water. Remove with a strainer and rinse under cold water to stop cooking. Repeat with carrots in same pot of water. Set aside.
Heat oil in a skillet over medium heat. Add zucchini and cook for 5 minutes until nicely browned in spots. Add carrots and saute for 2-3 minutes further then remove the vegetables from the pan and set aside.
In a small bowl, combine 1tbsp curry paste with a few tbsps of coconut milk. Stir together until the paste dissolves into the milk. In a wide saucepan over medium heat, combine the coconut milk, curry slurry, sugar, tamari and 1/2 cup water. If it is not spicy enough for your taste, make another slurry with a bit of water and add it to the sauce.
Add vegetables and 1/2 of basil. Simmer for 10 minutes. Garnish with the rest of the basil. Serve over some type of grain (I used whole wheat couscous).
Radish
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I just had to share this with you. I grew this radish from seed in the raised bed in my back garden. I planted it on March 19th and harvested it in late April. It took some water, some TLC (like covering it when it snowed and on cold nights) and some patience. It was two bites...and it was perfection. Gardening is really cool.
Rrrrrrrrrapini! (Spicy broccoli rabe with orecchiette)
I'm afraid I'm going to wax poetic about a vegetable today. Last night was the first time I cooked broccoli rabe (aka rapini). It's a rare day when I see it in the store, but I noticed it last week, so I snapped it up. I've planted quite a lot of it this year, both in pots and in the ground; we'll see how it does. In the meantime, I wanted to confirm that my vague recollections of it were accurate in their remembered rapture. Mission accomplished.
Rapini is a stalky, leafy green with small buds and flowers. It is cooked like a green. To prepare it, you need to cut off the bottom of the stalk roughly just below where the leaves begin. Then cut it into 1-2 inch lengths and plunge into a pot of boiling water for 2 minutes. It is a little bit peppery (though that can vary by batch), and has a lovely flavor and multiple interesting textures (stalk, leaf, bud, flower). It is all edible, though the bottoms that you cut off are too tough to eat.
I made a very simple preparation of spicy broccoli rabe with orecchiette pasta (little ear shaped pasta which is easier to find dried in your local grocery than you might expect). It came together in about 15 minutes. I think it disappeared from our plates in less time than that. If you see broccoli rabe in the store, don't hesitate - buy it! Then try this very simple preparation. You won't be sorry.
Spicy rapini with orecchiette
Serves 4
1 lb dried orecchiette (whole wheat if you can find it!)
1.5 lb bunch rapini/broccoli rabe (use more if you like your veggie to pasta ratio to be higher!)
1/4 c olive oil
1 tsp red pepper flakes
4 cloves garlic (or more if you love garlic)
1/3 c freshly grated Parmesan cheese (omit to feed vegans)
salt, to taste
Bring a very large pot of salted water to boil (preferably with a colander insert). Plunge the rapini into the boiling water and let it boil rapidly for 2 minutes. Remove the rapini from the water and drain well.
Add dried pasta to the still boiling water (and perhaps a little more salt) and cook according to package directions. Meanwhile (when the pasta is at least 1/2 done), heat olive oil in a large saute pan over medium heat. Add the garlic and saute for 1-2 minutes until it is lightly golden. Add the rapini and the red pepper flakes and toss to coat with the olive oil. Saute until heated through.
Drain the pasta well, reserving a mug full of pasta water. Toss the pasta in the saute pan with the rapini and add pasta water until you are satisfied with the consistency of the 'sauce'. Add the grated cheese and then season with salt and pepper to taste. Serve with steamy, grilled garlicky bread.
Rapini is a stalky, leafy green with small buds and flowers. It is cooked like a green. To prepare it, you need to cut off the bottom of the stalk roughly just below where the leaves begin. Then cut it into 1-2 inch lengths and plunge into a pot of boiling water for 2 minutes. It is a little bit peppery (though that can vary by batch), and has a lovely flavor and multiple interesting textures (stalk, leaf, bud, flower). It is all edible, though the bottoms that you cut off are too tough to eat.
I made a very simple preparation of spicy broccoli rabe with orecchiette pasta (little ear shaped pasta which is easier to find dried in your local grocery than you might expect). It came together in about 15 minutes. I think it disappeared from our plates in less time than that. If you see broccoli rabe in the store, don't hesitate - buy it! Then try this very simple preparation. You won't be sorry.
Spicy rapini with orecchiette
Serves 4
1 lb dried orecchiette (whole wheat if you can find it!)
1.5 lb bunch rapini/broccoli rabe (use more if you like your veggie to pasta ratio to be higher!)
1/4 c olive oil
1 tsp red pepper flakes
4 cloves garlic (or more if you love garlic)
1/3 c freshly grated Parmesan cheese (omit to feed vegans)
salt, to taste
Bring a very large pot of salted water to boil (preferably with a colander insert). Plunge the rapini into the boiling water and let it boil rapidly for 2 minutes. Remove the rapini from the water and drain well.
Add dried pasta to the still boiling water (and perhaps a little more salt) and cook according to package directions. Meanwhile (when the pasta is at least 1/2 done), heat olive oil in a large saute pan over medium heat. Add the garlic and saute for 1-2 minutes until it is lightly golden. Add the rapini and the red pepper flakes and toss to coat with the olive oil. Saute until heated through.
Drain the pasta well, reserving a mug full of pasta water. Toss the pasta in the saute pan with the rapini and add pasta water until you are satisfied with the consistency of the 'sauce'. Add the grated cheese and then season with salt and pepper to taste. Serve with steamy, grilled garlicky bread.
Cookbook note
A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack Bishop
My review Rating: 4 of 5 stars
At least one dinner this week will come from this book. Probably a red curry spring vegetable stir fry. The cookbook is arranged seasonally, which I'm always a big fan of. The spring section is perhaps the least inspiring to me (though I couldn't pinpoint why), but there are a few really good recipes in there (roasted asparagus with egg on feta toast - yum!). Overall this is a really good cook book (though not as good as Vegetables Every Day). Recipes are fairly easy, use fresh, seasonal ingredients and can serve as inspiration for your own modifications.
View all of my reviews...
Curry in a hurry
I sometimes forget how easy it is to put together a curry dish. All you really need is a can of coconut milk and some curry paste. Add some meat and/or veggies and voila, you've got dinner.
I had some cooked butternut squash and a random assortment of veggies piled up in the fridge, so that's what I will list in my recipe, but keep in mind, you could use nearly anything in here, just adjust cooking times accordingly. You want the vegetables to retain some texture and character, but you don't want them raw. I waited until nearly the last moment to add the green onions to ensure their flavor was very fresh and they were still crunchy.
I served this over quick barley, though you could use any grain. Whole wheat cous cous or brown rice would be particularly good here.
Springtime curry
1 tablespoon olive, peanut or canola oil (not extra virgin, please)
1 medium/large yellow onion, cut in a large dice
3 medium carrots
1.5 cups cubed and peeled butternut squash
2 cloves garlic
1 tablespoon grated fresh ginger (optional)
1 can chickpeas, drained and rinsed
3 green onions, sliced on the diagonal, dark green tops composted/discarded
1 can regular or light coconut milk
1/2 cup stock or broth (chicken or veggie)
2 tablespoons prepared green curry paste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
12 large shrimp (optional)
Heat a very large skillet and the oil over medium high heat until hot. Reduce heat to medium and add onion, carrot and butternut squash and sautee until vegetables are softened somewhat, 8-10 minutes. Add garlic, ginger (if you wish) and curry paste and sautee while stirring for 90 seconds until blended. Add coconut milk and broth and stir. Reduce heat slightly and simmer uncovered for 10 minutes. Bring heat back up to medium, add green onions and shrimp and cook until shrimp are opaque throughout, about 4 minutes. Squeeze in lime juice, sprinkle chopped cilantro over the top and serve over rice or another grain. Serves 4 (ish).
As I mentioned, use whatever you've got on hand. Diced potatoes would do well here, as would most root veggies. Halved cherry tomatoes added at the same as the green onion would brighten things up. You could switch it entirely in the summer using summer squashes, fresh spinich, green beans and the like. If you want more heat, add a diced fresh chile or some dried chili flakes. The possibilities are endless. The results will be yummy!
I had some cooked butternut squash and a random assortment of veggies piled up in the fridge, so that's what I will list in my recipe, but keep in mind, you could use nearly anything in here, just adjust cooking times accordingly. You want the vegetables to retain some texture and character, but you don't want them raw. I waited until nearly the last moment to add the green onions to ensure their flavor was very fresh and they were still crunchy.
I served this over quick barley, though you could use any grain. Whole wheat cous cous or brown rice would be particularly good here.
Springtime curry
1 tablespoon olive, peanut or canola oil (not extra virgin, please)
1 medium/large yellow onion, cut in a large dice
3 medium carrots
1.5 cups cubed and peeled butternut squash
2 cloves garlic
1 tablespoon grated fresh ginger (optional)
1 can chickpeas, drained and rinsed
3 green onions, sliced on the diagonal, dark green tops composted/discarded
1 can regular or light coconut milk
1/2 cup stock or broth (chicken or veggie)
2 tablespoons prepared green curry paste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
12 large shrimp (optional)
Heat a very large skillet and the oil over medium high heat until hot. Reduce heat to medium and add onion, carrot and butternut squash and sautee until vegetables are softened somewhat, 8-10 minutes. Add garlic, ginger (if you wish) and curry paste and sautee while stirring for 90 seconds until blended. Add coconut milk and broth and stir. Reduce heat slightly and simmer uncovered for 10 minutes. Bring heat back up to medium, add green onions and shrimp and cook until shrimp are opaque throughout, about 4 minutes. Squeeze in lime juice, sprinkle chopped cilantro over the top and serve over rice or another grain. Serves 4 (ish).
As I mentioned, use whatever you've got on hand. Diced potatoes would do well here, as would most root veggies. Halved cherry tomatoes added at the same as the green onion would brighten things up. You could switch it entirely in the summer using summer squashes, fresh spinich, green beans and the like. If you want more heat, add a diced fresh chile or some dried chili flakes. The possibilities are endless. The results will be yummy!
Glazed radishes
Last night I was too lazy to make anything very complicated, so to accompany our mostly from-the-freezer dinner, I made some glazed radishes. It isn't always easy or intuitive to eat seasonally, what with strawberries and asparagus basically available all year long in your local store. However, radishes are no-brainer spring crop. Cooking them isn't something most people think of though.
If you think radishes are too spicy, or even if you don't like them at all, definitely give them a shot cooked. Here's a very easy recipe for glazed radishes.
Glazed Radishes
Adapted from Vegetables Everyday by Jack Bishop
Serves 2
1 bunch radishes (any color is fine)
1/4 red onion, diced
1/3 cup stock or broth
generous splash of white wine
1 tbsp butter
salt and pepper to taste
1/4 cup fresh parsley
Trim greens from the radishes and compost (or discard if you must). Clean the radishes and slice in half or in quarters for large (golf ball sized) radishes. Heat butter over medium heat until melted. Add red onion and saute 3-5 minutes until quite soft and it loses some of its color. Add the radishes and stir to coat with the butter (add more butter if need be).
Add stock and white wine, reduce heat slightly and put a tight fitting lid on your pot. Simmer for 10-12 minutes. Remove lid and season with salt and pepper to taste. Bring heat back up to medium and reduce remaining liquid for 1-2 minutes. Sprinkle with chopped fresh parsley and serve as a side to any wonderful springtime dinner.
Recipe can be easily doubled.
All I can hope for at this point is that the radishes I planted in the raised bed before all this freaky spring snow came out of nowhere decide to sprout in the next few days of warmth, or I'm back to the spring gardening drawing board (and to more supermarket shopping - ugh).
Bon appetit!
If you think radishes are too spicy, or even if you don't like them at all, definitely give them a shot cooked. Here's a very easy recipe for glazed radishes.
Glazed Radishes
Adapted from Vegetables Everyday by Jack Bishop
Serves 2
1 bunch radishes (any color is fine)
1/4 red onion, diced
1/3 cup stock or broth
generous splash of white wine
1 tbsp butter
salt and pepper to taste
1/4 cup fresh parsley
Trim greens from the radishes and compost (or discard if you must). Clean the radishes and slice in half or in quarters for large (golf ball sized) radishes. Heat butter over medium heat until melted. Add red onion and saute 3-5 minutes until quite soft and it loses some of its color. Add the radishes and stir to coat with the butter (add more butter if need be).
Add stock and white wine, reduce heat slightly and put a tight fitting lid on your pot. Simmer for 10-12 minutes. Remove lid and season with salt and pepper to taste. Bring heat back up to medium and reduce remaining liquid for 1-2 minutes. Sprinkle with chopped fresh parsley and serve as a side to any wonderful springtime dinner.
Recipe can be easily doubled.
All I can hope for at this point is that the radishes I planted in the raised bed before all this freaky spring snow came out of nowhere decide to sprout in the next few days of warmth, or I'm back to the spring gardening drawing board (and to more supermarket shopping - ugh).
Bon appetit!
Springtime risotto
It was 82 degrees yesterday. Blazing sunshine, singing birds, leaves budding on the trees, grass green on the lawns (well, not so much our lawn). I was inspired to cook something very spring-ish. Given the temperature, I'm surprised I wanted to fire up the cooktop, but I had the ingredients on hand for a yummy spring risotto, so I went ahead and did it.
Green screams spring, so some fresh zucchini was in order. We can't get proper, fresh peas in Colorado (or at least not quickly enough to use them before they lose their sweetness), so I dug some frozen peas out of the icebox, as well as some frozen fava beans as I haven't seen fresh in my market yet.
A moment on fava beans. Despite the fact that they are EXTREMELY labor intensive to cook fresh, they are worth it. You can find a zillion recipes on the web, but I would pick up a vegetable cookbook from the library such as Vegetables Every Day by Jack Bishop and experiment with the recipes therein. Or, be lazy and buy them frozen, or just order them anytime you see them on the menu in a restaurant in the springtime. They are delicious and different and extremely fleeting. Enjoy them in their short and delectable season.
I had a handful of shrimp in the freezer and some grains in the pantry. I decided to use barley for a change and a little healthful kick. There's always butter and parmesan in the fridge and stock in the pantry, so I was set to cook. I made enough for 2-3 servings.
I followed the typical risotto methodology. I put about 6 cups of chicken (or vegetable) broth on the back burner over low heat. I melted a knob of butter over medium heat and lightly sauteed two small cut up zucchini for about 8 minutes then removed with a slotted spoon. Next, I sauteed the thawed shrimp (about 4 per person will do) in the same non-stick pan until pink and cooked through, then removed with the same slotted spoon.
I diced a small onion and put it in the same pan with a little oil. After it softened over low heat (took about 5 min), I raised the heat back to medium and added 3/4 cup of rinsed barley. I let it toast over the heat for about 3 minutes, then added 1/3 cup of dry Vermouth (or white wine or whatever you feel like/have on hand). Stirring with some frequency, I waited for the vermouth to cook in.
Once the vermouth is in, it's risotto time. Add broth, one cup (or large ladleful) at a time and stir it in/then stir occasionally until it is absorbed. Do this again and again (for about 30 minutes) until the grain has released its starch and become creamy. Start tasting after 30 minutes and continue to add liquid until it reaches your desired consistency. I keep the kettle full of water (it's electric) so I can add water if I run out of broth.
I know this sounds like a lot of work, but it's not. You don't have to stand directly over the stove the entire time (though you do need to be close by). You can have a conversation with guests and do this 30 minute part through the end. And there's great satisfaction to making something slowly, bringing it along by hand and having an amazing result. Try it once. Just try it!
Once you've hit creamy and delicious, add the sauteed zucchini and shrimp, the thawed peas and fava beans (or whatever veg you're in the mood for) and sautee/warm through for 2-3 min. Then, remove the pan from heat, add a knob of butter and 1/2 cup of Parmesan cheese, stir it in, then put on a lid and wait for 2 minutes. Lift the lid, give it another stir and serve immediately, garnished with a bit more cheese or fresh herbs (chives would be great here) if you wish.
Voila and yum!
Green screams spring, so some fresh zucchini was in order. We can't get proper, fresh peas in Colorado (or at least not quickly enough to use them before they lose their sweetness), so I dug some frozen peas out of the icebox, as well as some frozen fava beans as I haven't seen fresh in my market yet.
A moment on fava beans. Despite the fact that they are EXTREMELY labor intensive to cook fresh, they are worth it. You can find a zillion recipes on the web, but I would pick up a vegetable cookbook from the library such as Vegetables Every Day by Jack Bishop and experiment with the recipes therein. Or, be lazy and buy them frozen, or just order them anytime you see them on the menu in a restaurant in the springtime. They are delicious and different and extremely fleeting. Enjoy them in their short and delectable season.
I had a handful of shrimp in the freezer and some grains in the pantry. I decided to use barley for a change and a little healthful kick. There's always butter and parmesan in the fridge and stock in the pantry, so I was set to cook. I made enough for 2-3 servings.
I followed the typical risotto methodology. I put about 6 cups of chicken (or vegetable) broth on the back burner over low heat. I melted a knob of butter over medium heat and lightly sauteed two small cut up zucchini for about 8 minutes then removed with a slotted spoon. Next, I sauteed the thawed shrimp (about 4 per person will do) in the same non-stick pan until pink and cooked through, then removed with the same slotted spoon.
I diced a small onion and put it in the same pan with a little oil. After it softened over low heat (took about 5 min), I raised the heat back to medium and added 3/4 cup of rinsed barley. I let it toast over the heat for about 3 minutes, then added 1/3 cup of dry Vermouth (or white wine or whatever you feel like/have on hand). Stirring with some frequency, I waited for the vermouth to cook in.
Once the vermouth is in, it's risotto time. Add broth, one cup (or large ladleful) at a time and stir it in/then stir occasionally until it is absorbed. Do this again and again (for about 30 minutes) until the grain has released its starch and become creamy. Start tasting after 30 minutes and continue to add liquid until it reaches your desired consistency. I keep the kettle full of water (it's electric) so I can add water if I run out of broth.
I know this sounds like a lot of work, but it's not. You don't have to stand directly over the stove the entire time (though you do need to be close by). You can have a conversation with guests and do this 30 minute part through the end. And there's great satisfaction to making something slowly, bringing it along by hand and having an amazing result. Try it once. Just try it!
Once you've hit creamy and delicious, add the sauteed zucchini and shrimp, the thawed peas and fava beans (or whatever veg you're in the mood for) and sautee/warm through for 2-3 min. Then, remove the pan from heat, add a knob of butter and 1/2 cup of Parmesan cheese, stir it in, then put on a lid and wait for 2 minutes. Lift the lid, give it another stir and serve immediately, garnished with a bit more cheese or fresh herbs (chives would be great here) if you wish.
Voila and yum!
Exotic ethnic
Well, not that exotic; it's only Indian. Little India's opened an outpost in South Denver off of Downing a few years ago, and while for me it lacks the ambience of their other locations, it's nice to have good Indian food close by. Tucked into the back side of a building near Porter Hospital in a not very exciting little business district, the space has been a number of restaurants, most recently a not very notable Italian joint. They seem to do a decent amount of business in a spot that has been challenging for restaurants to succeed in.
We have eaten in many times and occasionally get take out. Our most recent dine there was of the take out variety. I ordered the chicken tikka masala (I know, how boring, but I just can't resist!) and my husband ordered dal makhani (a vegetarian lentil dish). We rounded out the meal with a few orders of regular and garlic naan.
The portions for take out are terrific. A medium-ish styrofoam (shame, shame!) container absolutely heaving with perfectly cooked and lightly spiced basmati rice, accompanied by medium sized plastic containers filled to the brim with each entree (I wonder if you actually get a larger portion when you order out??) were enough to feed four rather than two (as evidenced by what I ate for lunch today...and will have again tomorrow!).
My chicken tikka masala ($13.99) was exactly what I've come to expect from Little India's; slightly dried out white meat chicken in the most creamy, heavenly masala sauce I have ever come across. I put up with the dry chicken solely so that I may enjoy the sauce. Honestly, they could just give me a container of sauce, some rice and some naan and I'd be perfectly set. I suppose at some stage, I could branch out and try one of the seafood masalas or the channa masala (chickpeas) and see if having a different protien improves the dish...maybe next time.
My husband's dal makhani ($9.99 - lentils cooked with garlic, ginger, tomato and spices) was delicious. Spicy and thick, you don't miss having meat as your entree for a moment. The sauce is very substantial and totally satisfying to mop up with the hot naan. My husband is an avid kebab eater in Indian and Middle Eastern restaurants and isn't exactly hankering to become a vegetarian (can I tell you how much he wants to grill in this weather??), but I would bet he never orders a meat dish at Little India's again. Hell, he doesn't need to. This dish will do quite nicely, thank you!
Overall, Little India's is tasty, reliable Indian food. All of the 'standard' dishes you'd expect at an Indian restaurant are on the menu and are well executed. The prices are very resonable, and if you're dining in, the service is just fine. I'm glad they are in the neighborhood!
We have eaten in many times and occasionally get take out. Our most recent dine there was of the take out variety. I ordered the chicken tikka masala (I know, how boring, but I just can't resist!) and my husband ordered dal makhani (a vegetarian lentil dish). We rounded out the meal with a few orders of regular and garlic naan.
The portions for take out are terrific. A medium-ish styrofoam (shame, shame!) container absolutely heaving with perfectly cooked and lightly spiced basmati rice, accompanied by medium sized plastic containers filled to the brim with each entree (I wonder if you actually get a larger portion when you order out??) were enough to feed four rather than two (as evidenced by what I ate for lunch today...and will have again tomorrow!).
My chicken tikka masala ($13.99) was exactly what I've come to expect from Little India's; slightly dried out white meat chicken in the most creamy, heavenly masala sauce I have ever come across. I put up with the dry chicken solely so that I may enjoy the sauce. Honestly, they could just give me a container of sauce, some rice and some naan and I'd be perfectly set. I suppose at some stage, I could branch out and try one of the seafood masalas or the channa masala (chickpeas) and see if having a different protien improves the dish...maybe next time.
My husband's dal makhani ($9.99 - lentils cooked with garlic, ginger, tomato and spices) was delicious. Spicy and thick, you don't miss having meat as your entree for a moment. The sauce is very substantial and totally satisfying to mop up with the hot naan. My husband is an avid kebab eater in Indian and Middle Eastern restaurants and isn't exactly hankering to become a vegetarian (can I tell you how much he wants to grill in this weather??), but I would bet he never orders a meat dish at Little India's again. Hell, he doesn't need to. This dish will do quite nicely, thank you!
Overall, Little India's is tasty, reliable Indian food. All of the 'standard' dishes you'd expect at an Indian restaurant are on the menu and are well executed. The prices are very resonable, and if you're dining in, the service is just fine. I'm glad they are in the neighborhood!
Beans -n- Greens
In my eyes, Jack Bishop is a god of vegetarian cooking. For a long time, I've been slowly reducing the amount of meat in my diet, but it's been an evloutionary process. Finding good, interesting vegetarian cookbooks has been half the battle, not to mention a struggle.
Let me back up. I've only been cooking for about 7 years, and when I began, I did as I so often do when I approach a new subject that fascinates me, I learn as much as I possibly can about it. So I grabbed cookbooks, nutrition books, health books...whatever I could get my hands on from the local library and dove in. My first real test was roasting a chicken in my cruddy little apartment electric oven. Thankfully, I was successful (despite not really knowing to take the giblets out -- or that they were even IN there), and a love of cooking was born.
Anyway, as I said, it's been an evolution. I'm not a vegetarian, nor do I (at this point) intend to become one. I enjoy a nice steak or a dripping, jucy burger with the best of them, I just don't do it as often. I would say my meals are 70%+ vegetarian at this point. That said, I do have a husband to feed, and I don't want him thinking I'm feeding him a bunch of side dishes (which has in fact happened on more than one occasion). We both grew up in meat, starch and veg households (happily, I might add - I have nostalgia for that kind of eating), but with conventional wisdom on nutrition and the environment as well as the staggering energy and caloric inputs required to produce meat, my health and my conscience have lead me to change.
There's a lot of vegetarian cookbooks and recipes out there with seitan, tofu, TVP (textued vegetable protien)...well the list goes on. I happen to like most of these products, however I don't love cooking with them. Also, I'm leaning more towards single ingredient foods (say like...beets) versus 'manufactured' foods whenever I can. Whole foods are always better for you and you don't have to wonder what's in there.
Here comes Jack Bishop. It started with his book Vegetables Every Day (which was invaluable during my first year of subscribing to a CSA!! More on that another time.) and most recently has segued to A Year in a Vegetarian Kitchen. His recipes are all about the vegetables and showcasing their fabulousness. I never feel like I'm eating side dishes or that I'm missing my protein with his recipes. I just feel like I'm having a great, flavorful meal. Last night, I used a recipe in A Year to launch my own version of 'Beans n Greens'.
I had some really lovely rainbow chard in the fridge and was headed to the store anyway, so I picked up a bunch of lacinto kale just to shake things up a bit and get a few different textures going in the greens. Everything else I needed I already had or was in the pantry. The greens I treated as you always do - clean them, remove the ribs and chop them roughly. (You can save the ribs to use in another recipe). I sliced two medium, yellow onions thinly and sauteed them for about 10 minutes in hot olive oil. I added several cloves of garlic (up to you how much you like!) and let them go until they became fragrant, then added the greens, some salt and pepper, then covered the pot to let the greens braise.
In the meantime, I took two cans of white beans and drained and rinsed them then plopped them into the food processor. I heated a cup of chicken broth (it's what I had and as I said I'm not a veg. You could use any broth or stock here and flavor it any way you want, keeping in mind you'll want to continue or at least compliment the flavor profile of the greens) then poured the hot broth in with the beans and blended them until very smooth. Next, a minced clove of garlic in hot oil for about a minute before pouring the beans in to warm them up. The greens had been in for 5 minutes now, so I turned off the heat.
Assembly was easy. A low, wide soup bowl made for the best aesthetic. I put a thick, steaming layer of the bean puree in, then mounded a pile of the hot, fragrant greens on top, and voila! The credit goes to Jack Bishop of course, but I put my own signature on the dish. That's what I'd encourage you do to as well. Use a recipe for your outline or inspiration, then add your own personal touch.
My husband liked it. A lot. There would be a photo, but we were too caught up in eating it.
Happy cooking.
Let me back up. I've only been cooking for about 7 years, and when I began, I did as I so often do when I approach a new subject that fascinates me, I learn as much as I possibly can about it. So I grabbed cookbooks, nutrition books, health books...whatever I could get my hands on from the local library and dove in. My first real test was roasting a chicken in my cruddy little apartment electric oven. Thankfully, I was successful (despite not really knowing to take the giblets out -- or that they were even IN there), and a love of cooking was born.
Anyway, as I said, it's been an evolution. I'm not a vegetarian, nor do I (at this point) intend to become one. I enjoy a nice steak or a dripping, jucy burger with the best of them, I just don't do it as often. I would say my meals are 70%+ vegetarian at this point. That said, I do have a husband to feed, and I don't want him thinking I'm feeding him a bunch of side dishes (which has in fact happened on more than one occasion). We both grew up in meat, starch and veg households (happily, I might add - I have nostalgia for that kind of eating), but with conventional wisdom on nutrition and the environment as well as the staggering energy and caloric inputs required to produce meat, my health and my conscience have lead me to change.
There's a lot of vegetarian cookbooks and recipes out there with seitan, tofu, TVP (textued vegetable protien)...well the list goes on. I happen to like most of these products, however I don't love cooking with them. Also, I'm leaning more towards single ingredient foods (say like...beets) versus 'manufactured' foods whenever I can. Whole foods are always better for you and you don't have to wonder what's in there.
Here comes Jack Bishop. It started with his book Vegetables Every Day (which was invaluable during my first year of subscribing to a CSA!! More on that another time.) and most recently has segued to A Year in a Vegetarian Kitchen. His recipes are all about the vegetables and showcasing their fabulousness. I never feel like I'm eating side dishes or that I'm missing my protein with his recipes. I just feel like I'm having a great, flavorful meal. Last night, I used a recipe in A Year to launch my own version of 'Beans n Greens'.
I had some really lovely rainbow chard in the fridge and was headed to the store anyway, so I picked up a bunch of lacinto kale just to shake things up a bit and get a few different textures going in the greens. Everything else I needed I already had or was in the pantry. The greens I treated as you always do - clean them, remove the ribs and chop them roughly. (You can save the ribs to use in another recipe). I sliced two medium, yellow onions thinly and sauteed them for about 10 minutes in hot olive oil. I added several cloves of garlic (up to you how much you like!) and let them go until they became fragrant, then added the greens, some salt and pepper, then covered the pot to let the greens braise.
In the meantime, I took two cans of white beans and drained and rinsed them then plopped them into the food processor. I heated a cup of chicken broth (it's what I had and as I said I'm not a veg. You could use any broth or stock here and flavor it any way you want, keeping in mind you'll want to continue or at least compliment the flavor profile of the greens) then poured the hot broth in with the beans and blended them until very smooth. Next, a minced clove of garlic in hot oil for about a minute before pouring the beans in to warm them up. The greens had been in for 5 minutes now, so I turned off the heat.
Assembly was easy. A low, wide soup bowl made for the best aesthetic. I put a thick, steaming layer of the bean puree in, then mounded a pile of the hot, fragrant greens on top, and voila! The credit goes to Jack Bishop of course, but I put my own signature on the dish. That's what I'd encourage you do to as well. Use a recipe for your outline or inspiration, then add your own personal touch.
My husband liked it. A lot. There would be a photo, but we were too caught up in eating it.
Happy cooking.
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