Pork Tenderloin And Tomatillo Soup
Ingredients:
2 pounds pork tenderloin cut into bit size cubes - this soup is very good without meat
salt and pepper
1/4 cup flour
1 1/2 cups diced celery - can use diced broccoli stalks for all or part
1 cup chopped onion
2 cloves garlic, minced
1 cup julienne cut carrots
1 large potato cut into cubes
1 pound tomatillos, husks removed, washed and diced
1 pound tomatoes, diced
1 tablespoon ground cumin
2 teaspoons chili powder
pinch dried oregano
4 cups vegetable or chicken stock
hot sauce, to taste
salt and pepper, to taste
Extra virgin olive oil
Directions:
1. Sprinkle pork pieces with salt and pepper and dredge in the flour. Set aside
2. Heat a heavy bottomed pot on the stove and add just enough olive oil
to lightly coat the bottom of the pan. Add the pork and cook until
nicely browned. Remove and set aside.
3. Add some more oil if needed and add the celery onion, garlic,
carrots, potato, tomatillos, tomatoes, ground cumin, chili powder and
oregano. Saut for about 3-5 minutes until very fragrant.
4. Add pork pieces back to the pot. Add the chicken stock and bring to a
boil. Reduce heat to a simmer and allow to simmer for about 30 minutes
or until vegetables are tender. Season with salt, pepper and hot sauce
if desired.
TOMATILLO RELISH:
8 ounces tomatillos (about 3 medium), finely chopped
3 tablespoons fresh cilantro leaves, roughly chopped or torn
1 tablespoon lime juice (1 to 2 limes)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed if desired, finely chopped
1/2 medium red onion, finely chopped
For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.
Tomatillo Guacamole
Recipe courtesy Kelsey Nixon Show: Kelsey's Essentials
Ingredients
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
Directions
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
Tomatillo Dressing
Ingredients
4 tomatillos, roughly chopped
14 cup roughly chopped scallions
2 cloves garlic
1 jalapeno pepper, roughly chopped with seeds
1 cup mayonnaise
1 cup sour cream
1/3 cup buttermilk
12 bunch fresh cilantro, leaves picked
Juice of 2 limes
1 12 teaspoons salt
Directions
Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.
Monday, October 6, 2014
Thursday, August 28, 2014
Tomatoes
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| copia, dester, earl of edgecomb |
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| pink berkeley tie dye, ananas noir, dester |
Monday, July 14, 2014
Arugula
Pungent Pasta
From Farm Fresh Recipes
1/4 cup olive oil
1/4 tsp minced garlic
2 serrano chilies, sliced thin
2 tbsp drained capers
1 lb linguine
8 large plum tomatoes, peeled and chopped
2 cups arugula, stems and leaves chopped
Salt and black pepper to taste
1/4 lb Romano, grated
Heat oil, add garlic, chilies and capers; cook stirring 1 minute, set aside.
Cook pasta until al dente. Reserve 1/4 c cooking water, drain pasta and place in warm bowl
Add reserved water to chilies and bring to a boil. Add tomatoes and arugula, cook 1-2 minutes, just to warm.
Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano
Fire Roasted Tomato Pasta With Chickpeas and Arugula
By The No Meat Athlete
2 pounds plum tomatoes
1 14.5 ounce can chickpeas (garbanzo beans)
2 cloves garlic, minced
1/2 cup canola oil, plus 1 tablespoon
4 cups lightly packed arugula
1 tablespoon Italian seasoning
1/4-1/2 teaspoon crushed red pepper
10 ounces whole-wheat pasta, any shape
zest of one lemon
sea salt black pepper
parmesan cheese, optional
Instructions
Preheat the oven to 400°F. Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan. Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another 1/4 cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.
Boil the pasta water and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While the pasta is cooking, heat remaining tablespoon of canola oil over a medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.
Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.
Arugula and Tomato Pasta
6c diced tomatoes
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/3 c olive oil
8 oz medium pasta
1 c arugula leaves and stems
3 tbsp paremesan cheese
Combine tomatoes, garlic, salt, pepper and olive oil.
Cook pasta. Drain and toss immediately with tomato mixture and arugula, which will wilt.
Sprinkle with cheese and serve.
From Farm Fresh Recipes
1/4 cup olive oil
1/4 tsp minced garlic
2 serrano chilies, sliced thin
2 tbsp drained capers
1 lb linguine
8 large plum tomatoes, peeled and chopped
2 cups arugula, stems and leaves chopped
Salt and black pepper to taste
1/4 lb Romano, grated
Heat oil, add garlic, chilies and capers; cook stirring 1 minute, set aside.
Cook pasta until al dente. Reserve 1/4 c cooking water, drain pasta and place in warm bowl
Add reserved water to chilies and bring to a boil. Add tomatoes and arugula, cook 1-2 minutes, just to warm.
Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano
Fire Roasted Tomato Pasta With Chickpeas and Arugula
By The No Meat Athlete
2 pounds plum tomatoes
1 14.5 ounce can chickpeas (garbanzo beans)
2 cloves garlic, minced
1/2 cup canola oil, plus 1 tablespoon
4 cups lightly packed arugula
1 tablespoon Italian seasoning
1/4-1/2 teaspoon crushed red pepper
10 ounces whole-wheat pasta, any shape
zest of one lemon
sea salt black pepper
parmesan cheese, optional
Instructions
Preheat the oven to 400°F. Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan. Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another 1/4 cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.
Boil the pasta water and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While the pasta is cooking, heat remaining tablespoon of canola oil over a medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.
Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.
Arugula and Tomato Pasta
6c diced tomatoes
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/3 c olive oil
8 oz medium pasta
1 c arugula leaves and stems
3 tbsp paremesan cheese
Combine tomatoes, garlic, salt, pepper and olive oil.
Cook pasta. Drain and toss immediately with tomato mixture and arugula, which will wilt.
Sprinkle with cheese and serve.
Monday, July 7, 2014
Kale
Kale, Mushroom, and Cheddar Bake
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Curried Pinto Beans with Kale
2 cups dried pinto beans
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 (14.5 oz) can diced organic tomatoes, with the juice (substitute 14.5 oz fresh tomatoes if desired)
1 tbsp freshly grated ginger root (or about a 1-inch chunk of fresh ginger root, peeled)
3 medium-sized cloves garlic, peeled
2 medium-sized shallots, peeled and quartered
1 jalapeno, stem removed (cored and seeded for less heat)
¼ cup fresh or dry cilantro leaves, plus more for garnishing
2 tbsp curry powder
2 cups chopped kale (substitute spinach if desired)
½ tsp ground cinnamon
1 tsp apple cider vinegar
Place the beans in a large pot and completely cover with water. Cover and let the beans soak at room temperature for 4 to 6 hours.
Strain off the soaking water and cover the beans with fresh water so that the water level extends two-to-three inches above the beans. Add the salt and pepper and bring the beans to a vigorous boil, stirring once or twice. Reduce to a simmer, cover, and cook for one hour, stirring occasionally and adjusting the heat if necessary.
Place the tomatoes, ginger, garlic, shallots, jalapeno, cilantro, and curry powder in a blender and blend until completely smooth. Stir the curry mixture into the beans, place the lid on the pot ajar (to allow steam to escape but prevent splatters), and cook over med-low heat, stirring occasionally, for one more hour or until the beans are tender and the sauce is fairly thick. Add the baby kale and cinnamon, stirring until the greens are softened, and finish by stirring in the vinegar.
Typically this sort of dish would be served with basmati rice, but I like to serve it with wedges of warm, whole-grain naan (or even toasted sandwich bread) for dipping or sopping up any extra sauce. My husband likes to dress his beans up with a dollop of Greek yogurt and a drizzle of Sriracha. I like mine simply garnished with a sprinkle of finely chopped cilantro. By Morgan Crumm
Two-Bean Soup with KaleUse any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery or use the stalks from the kale
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Preparation
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
Cooking Light
Hearty Kale Salad
WebMD Recipe from EatingWell.com
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed
2 hard-boiled eggs, coarsely chopped
2 slices center-cut bacon
2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1 1/2 cups button mushrooms, sliced
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Instructions
Place kale and eggs in a large bowl.
Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to coat.
Kale pesto pasta with chicken breast
Kale
3 Roma tomatoes
2 lbs chicken breast (boneless skinless
4 cloves of garlic
1/2 cup queso cotija ( a mexican cheese similar to parmesan) or parmesan
whole wheat pasta (enough to feed your family)
Cook pasta until al dente
grill the chicken breast in the oven and let the extra fat drip off (or drain after done cooking). I add a little bit of water and lemon to my chicken while its cooking to keep it juicy.
In a food processor add your bunch of kale, garlic, queso cotija (or parmesan) and a little bit of olive oil and water just to loosen it up.
dice tomatoes (I like to throw it in with the pesto to make it extra creamy but some people prefer to add it separately)
add tomatoes and kale pesto to pasta
Chop chicken into slices and add to pasta.
You can serve cold or hot, in the summer time I like to chill it and serve cold.
Tamara here, I am not sure where I found this recipe but it is a good starting place for a nice pasta dinner.
Kale and White Beans
1/3 cup diced Canadian bacon
1 tablespoon olive oil
1 pound kale, chopped (about 6 cups)
1 15-ounce can great northern beans, rinsed and drained
1 cup` fat-free chicken broth
1 onion, chopped
salt and pepper to taste
Instructions
In large nonstick skillet coated with nonstick cooking spray over medium heat, cook Canadian bacon until turns golden brown, several minutes. Add oil and onion, sauté until tender, about 5 minutes.
Add kale, beans and broth and cook, stirring, about 10 minutes or until kale is tender. Season to taste.
For more recipes go to Holly Clegg Recipes.
Indian-Spiced Kale & Chickpeas
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Instructions
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
From www.eatingwell.com
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Curried Pinto Beans with Kale
2 cups dried pinto beans
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 (14.5 oz) can diced organic tomatoes, with the juice (substitute 14.5 oz fresh tomatoes if desired)
1 tbsp freshly grated ginger root (or about a 1-inch chunk of fresh ginger root, peeled)
3 medium-sized cloves garlic, peeled
2 medium-sized shallots, peeled and quartered
1 jalapeno, stem removed (cored and seeded for less heat)
¼ cup fresh or dry cilantro leaves, plus more for garnishing
2 tbsp curry powder
2 cups chopped kale (substitute spinach if desired)
½ tsp ground cinnamon
1 tsp apple cider vinegar
Place the beans in a large pot and completely cover with water. Cover and let the beans soak at room temperature for 4 to 6 hours.
Strain off the soaking water and cover the beans with fresh water so that the water level extends two-to-three inches above the beans. Add the salt and pepper and bring the beans to a vigorous boil, stirring once or twice. Reduce to a simmer, cover, and cook for one hour, stirring occasionally and adjusting the heat if necessary.
Place the tomatoes, ginger, garlic, shallots, jalapeno, cilantro, and curry powder in a blender and blend until completely smooth. Stir the curry mixture into the beans, place the lid on the pot ajar (to allow steam to escape but prevent splatters), and cook over med-low heat, stirring occasionally, for one more hour or until the beans are tender and the sauce is fairly thick. Add the baby kale and cinnamon, stirring until the greens are softened, and finish by stirring in the vinegar.
Typically this sort of dish would be served with basmati rice, but I like to serve it with wedges of warm, whole-grain naan (or even toasted sandwich bread) for dipping or sopping up any extra sauce. My husband likes to dress his beans up with a dollop of Greek yogurt and a drizzle of Sriracha. I like mine simply garnished with a sprinkle of finely chopped cilantro. By Morgan Crumm
Two-Bean Soup with KaleUse any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery or use the stalks from the kale
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Preparation
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
Cooking Light
Hearty Kale Salad
WebMD Recipe from EatingWell.com
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed
2 hard-boiled eggs, coarsely chopped
2 slices center-cut bacon
2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1 1/2 cups button mushrooms, sliced
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Instructions
Place kale and eggs in a large bowl.
Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to coat.
Kale pesto pasta with chicken breast
Kale
3 Roma tomatoes
2 lbs chicken breast (boneless skinless
4 cloves of garlic
1/2 cup queso cotija ( a mexican cheese similar to parmesan) or parmesan
whole wheat pasta (enough to feed your family)
Cook pasta until al dente
grill the chicken breast in the oven and let the extra fat drip off (or drain after done cooking). I add a little bit of water and lemon to my chicken while its cooking to keep it juicy.
In a food processor add your bunch of kale, garlic, queso cotija (or parmesan) and a little bit of olive oil and water just to loosen it up.
dice tomatoes (I like to throw it in with the pesto to make it extra creamy but some people prefer to add it separately)
add tomatoes and kale pesto to pasta
Chop chicken into slices and add to pasta.
You can serve cold or hot, in the summer time I like to chill it and serve cold.
Tamara here, I am not sure where I found this recipe but it is a good starting place for a nice pasta dinner.
Kale and White Beans
1/3 cup diced Canadian bacon
1 tablespoon olive oil
1 pound kale, chopped (about 6 cups)
1 15-ounce can great northern beans, rinsed and drained
1 cup` fat-free chicken broth
1 onion, chopped
salt and pepper to taste
Instructions
In large nonstick skillet coated with nonstick cooking spray over medium heat, cook Canadian bacon until turns golden brown, several minutes. Add oil and onion, sauté until tender, about 5 minutes.
Add kale, beans and broth and cook, stirring, about 10 minutes or until kale is tender. Season to taste.
For more recipes go to Holly Clegg Recipes.
Indian-Spiced Kale & Chickpeas
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Instructions
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
From www.eatingwell.com
Sunday, June 29, 2014
Napa Cabbage
Napa Cabbage
The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag. The recipes below are perfect for picnics and barbecues.
Saucy Coconut-Chicken Stir-Fry
4 teaspoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 jalapeño pepper, minced, optional
1 bunch scallions, sliced, whites and greens, separated
2 cups sliced shiitake mushroom caps
1 tablespoon minced fresh ginger
3/4 cup “lite” coconut milk
2 tablespoons fish sauce
4 teaspoons lime juice
1 tablespoon brown sugar
6 cups sliced napa cabbage
3/4 cup chopped fresh basil
Instructions
Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute.
Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
From www.eatingwell.com
You could leave out the chicken or replace it with more mushrooms, tofu or even quinoa.
Cabbage Picnic Salad
The recipe below is great, but there's lots of room for improvisation -- toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whatever -- it's all good.
Ingredients:
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded Napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)
Dressing:
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise or yogurt
Directions:
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Napa Cabbage Salad with Buttermilk Dressing
Feel free to spruce this salad up with more veggies such as grated carrots or cucumber.
Ingredients:
1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1/2 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally
Directions:
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, radishes, and celery with dressing.
. The Pete’s Greens Farmstand, Pete’s also runs Good Eats
Napa Wasabi Slaw
1 tbsp wasabi paste
1 tbsp soy sauce
1 1/2 tbsp sugar, honey or agave nectar
1 1/2 tbsp rice vinegar
1/4 cup sesame oil
1 cup orange juice
1 head napa cabbage, very thinly sliced
6 carrots shredded
3 chopped scallions
2 tbsp sesame seeds
Whisk wasabe, soy sauce, sugar, vinegar, sesame oil and orange juice. Toss with vegetables and sesame seeds.
6-8 servings. From Madison Area Community Supported Agriculture Coalition (MACSAC)
Tuesday, June 24, 2014
Turnips
Turnip Greens
Turnip greens are part of the cruciferous vegetable family, which also includes kale, broccoli, Brussels sprouts, cabbage and rutabaga. These nutrition powerhouses pack in loads of nutrients for little calories and should be top of the list for your weekly grocery run. The bulbous root of the turnip is also edible and provides a bevy of health benefits, however this article will focus on the stem, or leafy green part of the turnip.
Turnip greens rank among the top foods in regards to ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to caloric content. Turnip, mustard and collard greens as well as kale and Swiss chard all earn the highest possible score of 1,000 points.
One cup of boiled turnip greens contain 29 calories, 2 grams of protein, 0 gram of fat, 6 grams of carbohydrate, 5 grams of fiber and 1 gram of sugar, 660% of your daily needs for vitamin K, 220% of vitamin A, 66% of vitamin C, 42% of folate, 20% of calcium needs, 14% of vitamin E and 6% of iron.
Along with other leafy greens, turnip greens contain very high nitrate levels (more than 250 mg/100 g). High intakes of dietary nitrate have been shown to lower blood pressure, reduce the amount of oxygen needed during exercise and enhance athletic performance.
You can find all the heath information about turnip greens at Worlds Healthiest Foods www.whfoods.com. They have listings for most vegetables along with recipes.
Turnips Sauteed with Greens
2 Tbsp olive oil
1 clove garlic, minced
3 medium turnips, peeled and cut into matchsticks
1/2 c raisins or other dried fruit
3 Tbsp fresh lemon juice
10 oz fresh greens (the original recipe uses spinach but I think most greens would work)
Freshly ground nutmeg, to taste
Salt and Pepper to taste
Heat the oil over medium-high heat. Add garlic, turnips and raisins; cook about 1 minute.
Add lemon juice; cover and cook 3 minutes at medium heat.
Stir in the greens and cook just until wilted. Sprinkle with nutmeg and salt and peper.
Serves 6. Farm Fresh Recipes.
RADISH-TURNIP SLAW
1/4 cup canola oil
2 tablespoons apple cider vinegar
1/4 teaspoon sea salt
freshly ground pepper
2 bunches red radishes, sliced thinly (about 24-36 radishes) no radishes, try carrots
6 small salad turnips, julienned (cut into matchsticks)
1 tablespoon minced dill or mint
Whisk oil, cider vinegar, salt and pepper together in a small bowl.
Combine red radishes and salad turnips in a large bowl. Pour dressing
over radishes. Toss. If possible refrigerate for 1 hour before serving.
Taste and adjust salt and pepper. Garnish with minced dill or mint.
From Worden Farm
Turnips with Greens and Raisins
Jenny Bonde and Rink DaVee, Shooting Star Farm
2 tbsp butter divided
2 tsp olive oil
1 medium onion diced
1 bunch turnips and greens, about a pound each
1/2 cup raisins
12 ounces orzo, bow tie, or other pasta cooked and cooled, optional
Heat 1 tbsp butter and all the olive oil in a large skillet over medium flame. Add onions and cook until they begin to soften, about 5 minutes. Meanwhile , wash turnips and trim leaves from root. Peel and chop roots into 1 inch dice. Rough chop the leaves. Add the turnips to onion, sprinkle with a little salt, stir and cover. Cook until the turnips are easily pierced with a knife, about 8 minutes. Uncover, turn the heat to medium high, until the turnips turn light brown at the edges. Add the chopped greens and raisins and cook until greens are wilted and tender, 3-4 minutes. Add remaining butter. Eat as a side dish or toss it with pasta for a main dish. 3-4 servings.
I think some balsamic vinegar would be a good addition.
Spicy Skillet Turnip Greens Recipe
A quick recipe for spicy skillet turnip greens for a comforting, home-cooked meal.
Serves: 6
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
pinch brown sugar
⅛ teaspoon red pepper flakes (adjust to preference)
Instructions
Drizzle olive oil into skillet over medium heat.
Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.
Frittata with Turnips and Olives
1 pound firm medium-size or small turnips
Salt
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves, chopped
6 eggs
1 tablespoon milk
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 ounce imported black olives, pitted and chopped, about 1/3 cup (optional)
1 or 2 garlic cloves, minced or puréed (optional)
1. Peel the turnips and grate on the large holes of a box grater or with a food processor. Leave to drain in a colander for 30 minutes. Take up handfuls and squeeze tightly to rid the turnips of excess water.
2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.
3. Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley, chopped olives and garlic. Add the turnips and mix together.
4. Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick. . Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature or cold.
Yield: 6 servings.
Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Turnip greens are part of the cruciferous vegetable family, which also includes kale, broccoli, Brussels sprouts, cabbage and rutabaga. These nutrition powerhouses pack in loads of nutrients for little calories and should be top of the list for your weekly grocery run. The bulbous root of the turnip is also edible and provides a bevy of health benefits, however this article will focus on the stem, or leafy green part of the turnip.
Turnip greens rank among the top foods in regards to ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to caloric content. Turnip, mustard and collard greens as well as kale and Swiss chard all earn the highest possible score of 1,000 points.
One cup of boiled turnip greens contain 29 calories, 2 grams of protein, 0 gram of fat, 6 grams of carbohydrate, 5 grams of fiber and 1 gram of sugar, 660% of your daily needs for vitamin K, 220% of vitamin A, 66% of vitamin C, 42% of folate, 20% of calcium needs, 14% of vitamin E and 6% of iron.
Along with other leafy greens, turnip greens contain very high nitrate levels (more than 250 mg/100 g). High intakes of dietary nitrate have been shown to lower blood pressure, reduce the amount of oxygen needed during exercise and enhance athletic performance.
You can find all the heath information about turnip greens at Worlds Healthiest Foods www.whfoods.com. They have listings for most vegetables along with recipes.
Turnips Sauteed with Greens
2 Tbsp olive oil
1 clove garlic, minced
3 medium turnips, peeled and cut into matchsticks
1/2 c raisins or other dried fruit
3 Tbsp fresh lemon juice
10 oz fresh greens (the original recipe uses spinach but I think most greens would work)
Freshly ground nutmeg, to taste
Salt and Pepper to taste
Heat the oil over medium-high heat. Add garlic, turnips and raisins; cook about 1 minute.
Add lemon juice; cover and cook 3 minutes at medium heat.
Stir in the greens and cook just until wilted. Sprinkle with nutmeg and salt and peper.
Serves 6. Farm Fresh Recipes.
RADISH-TURNIP SLAW
1/4 cup canola oil
2 tablespoons apple cider vinegar
1/4 teaspoon sea salt
freshly ground pepper
2 bunches red radishes, sliced thinly (about 24-36 radishes) no radishes, try carrots
6 small salad turnips, julienned (cut into matchsticks)
1 tablespoon minced dill or mint
Whisk oil, cider vinegar, salt and pepper together in a small bowl.
Combine red radishes and salad turnips in a large bowl. Pour dressing
over radishes. Toss. If possible refrigerate for 1 hour before serving.
Taste and adjust salt and pepper. Garnish with minced dill or mint.
From Worden Farm
Turnips with Greens and Raisins
Jenny Bonde and Rink DaVee, Shooting Star Farm
2 tbsp butter divided
2 tsp olive oil
1 medium onion diced
1 bunch turnips and greens, about a pound each
1/2 cup raisins
12 ounces orzo, bow tie, or other pasta cooked and cooled, optional
Heat 1 tbsp butter and all the olive oil in a large skillet over medium flame. Add onions and cook until they begin to soften, about 5 minutes. Meanwhile , wash turnips and trim leaves from root. Peel and chop roots into 1 inch dice. Rough chop the leaves. Add the turnips to onion, sprinkle with a little salt, stir and cover. Cook until the turnips are easily pierced with a knife, about 8 minutes. Uncover, turn the heat to medium high, until the turnips turn light brown at the edges. Add the chopped greens and raisins and cook until greens are wilted and tender, 3-4 minutes. Add remaining butter. Eat as a side dish or toss it with pasta for a main dish. 3-4 servings.
I think some balsamic vinegar would be a good addition.
Spicy Skillet Turnip Greens Recipe
A quick recipe for spicy skillet turnip greens for a comforting, home-cooked meal.
Serves: 6
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
pinch brown sugar
⅛ teaspoon red pepper flakes (adjust to preference)
Instructions
Drizzle olive oil into skillet over medium heat.
Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.
Frittata with Turnips and Olives
1 pound firm medium-size or small turnips
Salt
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves, chopped
6 eggs
1 tablespoon milk
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 ounce imported black olives, pitted and chopped, about 1/3 cup (optional)
1 or 2 garlic cloves, minced or puréed (optional)
1. Peel the turnips and grate on the large holes of a box grater or with a food processor. Leave to drain in a colander for 30 minutes. Take up handfuls and squeeze tightly to rid the turnips of excess water.
2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.
3. Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley, chopped olives and garlic. Add the turnips and mix together.
4. Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick. . Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature or cold.
Yield: 6 servings.
Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
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