Wednesday, September 23, 2015

Tomatillos #2

 Tomatillo and Jicama Salad
2 tbsp lime juice
1/2 tsp sugar (1/4 tsp honey, or agave nectar)
1/2 tsp salt
Pinch of cayenne
6 tbsp vegetable oil
1 garlic clove, minced or pressed
1 pound tomatillos, thinly sliced
1 medium jicama, shredded
4 ounces Monteray Jack cheese, cut into 1/4 inch cubes
1 red bell pepper or other ripe sweet pepper, coarsely chopped
1 tbsp chopped fresh cilantro ( can use parsley if you do not like or have cilantro )

In small bowl whisk together lime juice, sugar, salt and cayenne. Gradually whisk in oil and stir in garlic.
In a salad bowl, combine tomatillos, jicama, cheese and red bell pepper. Scatter on the cilantro and mix in. Pour on the dressing and toss to combine. Serve and enjoy!
From Judy Gorman's  Vegetable Cookbook



White Bean Chicken Chili
Recipe by: Thea
It's great to make whenever there is left over chicken or turkey around! . If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips."
Ingredients
    2 tablespoons vegetable oil
    1 onion, chopped
    2 cloves garlic, minced
    1 (14.5 ounce) can chicken broth
    1 (18.75 ounce) can tomatillos, drained and chopped or about 2 1/2 cups fresh
    1 (16 ounce) can diced tomatoes or 2 cups fresh
    1 (7 ounce) can diced green chiles
    1/2 teaspoon dried oregano
    1/2 teaspoon ground coriander seed
    1/4 teaspoon ground cumin
    2 ears fresh corn or frozen, canned in the off season
    1 pound diced, cooked chicken meat
    1 (15 ounce) can white beans
    1 pinch salt and black pepper to taste
    Add all ingredients to list

    Heat oil, and cook onion and garlic until soft.
    Stir in broth, tomatillos, tomatoes, ( if using fresh  cook with onion and garlic until soft ) chilies, and spices. Bring to a boil, then simmer for 10 minutes.
    Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.


Tomatillo and Squash Soup
from The New Vegetarian Epicure by Anna Thomas

About 12 tomatillos, 1 1/2 lbs
3-4 , 1 lb, ripe tomatoes
10 - 12 cloves garlic
salt to taste
4cups peeled and diced winter squash
4 cups vegetable broth
2 cups water, more if needed
1 tbsp olive oil
2 large yellow onion, quartered and sliced
1 small bunch cilantro coarsely chopped
2 dried hot peepers ( can use fresh and saute with the onions)

Remove husks from tomatillos, wash and cut in half. Trim the tomatoes and quarter. Arrang tomatillos and tomatoes and all but 1 clove of the garlic on a baking sheet. Sprinkle with slt and roast at 450 degrees for 35-45 min. Remove and let cool.
Combine the squash, vegetable broth ans 2 cps water in soup pot and simmer covered for 45 minor until squash is very tender.
Heat olive oil in pan and add onions, garlic clove, minced, until soft ans carmelized.
When roasted vegetables are cool enough to handle, combine tomatoes, garlic and tomatillos in a blender or food processor with a little water and puree.
Add the puree to the broth and squash along with the onions and chopped cilantro. Add water if needed.
If using dried chiles, blister in pan or over flame. Chop, removing seeds for a milder flavor and stir into soup. Simmer everything together for 5-10 minutes. Serve hot with warm tortillas or any good bread.


Connecticut Salsa
from the Gardeners Community Cookbook recipe by Nina Bloomer
Delicious for breakfast with eggs, for dinner served with chicken or pork or as a taco topping.

20 tomatillos, about 1/14 lbs
2/3 to 3/4 cup cilantro leaves
4 cloves garlic
1/4 cup olive or vegetable oil
2 medium onoins , finely chopped
1/2 tsp salt

Remove husks from tomatillos, rinse. Add to a pot of water and simmer until soft, 8-10 min. Drain and cool. Transfer to a food processor. Add cilantro and garlic and process until smooth.
Heat oil in a pan, stir in onions and cook slowly until wilted 1-2 min.
Add the tomatillo mixture and salt and bring to a boil.Remove from heat right away and transfer to bowl. Cool and then refrigerate.
Serve chilled, at room temperature, or reheated. Will keep for 1 week in the refrigerator.


Strawberry Tomatillo Crisp
Dana McFall, Deb and Lola's Restaurant from Asparagus to Zucchini

4 cups coarsely chopped, husked tomatillos
about 1 cup sugar
1/2 tsp salt
3 tsp cornstach
15-20 ripe strawberries, cleaned and sliced
4 tbsp unsalted butter
1/2 cup flour
3/4 cup brown sugar
1/2 cup chopped toasted pecans
1 tsp cinnamon
1/2 tsp nutmeg

Place tomatillos in saucepan and cook over low heat while stirring in sugar ans salt until it has the flavor of a nice tart apple. Cook 10-15 min. Combine cornstarch with 3 tbsp water and stir into tomatillos until mixture thickend, remove from heat and cool.
Heat oven to 375 degrees. Spread filling in individual baking dishes ( 1 larger one ). Top with strawberries.
Topping - Mix remaining ingredients until crumbly, using your fingertips. sprinkle topping over fruit, bake 5-10 min. Serve with ice cream. 6-8 servings.


 Pepian Sauce  (Tomatillo Pumpkin Seed)
    4 tomatillos, husked and rinsed
    1/4 cup diced onion
    4 tablespoons pepitas divided
    3 tablespoons chopped fresh cilantro, divided
    1 clove garlic, peeled
    1/2 cup reduced-sodium chicken broth
    1/2 teaspoon salt
    2 tablespoons reduced-fat sour cream

    Place tomatillos, onion, 3 tablespoons pepitas, 2 tablespoons cilantro, garlic, broth and 1/4 teaspoon salt in a blender or food processor; process until smooth. Transfer to a medium saucepan and cook over medium-high heat, stirring occasionally, until reduced to about 3/4 cup, 12 to 15 minutes. The mixture will resemble a thick paste. Remove from the heat and stir in sour cream. Set aside.  Use on chicken, eggs, fish, sandwich spread.

Wednesday, September 16, 2015

Sorrel

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg dishes. The sourness of this herb also complements most types of fish, especially oily varieties such as salmon and delicate white fish such as lemon sole; it's also a natural ally of shellfish such as crab and lobster. Try adding butter and chopped fresh sorrel to the pan once the fish has been fried, then serve the pan juices drizzled over it. If fish isn't your thing, add sorrel to a roast chicken or Spanish tortilla, or chop it into a simple goats' cheese salad. Blanch the leaves before use if they taste too sharp.
 http://www.thekitchn.com/got-sorrel-10-colorful-spring-recipes-170262, has a nice list of recipes to use sorrel.

Wednesday, August 12, 2015

Green Beans

Green Beans With Creamy Garlic Dressing
WebMD Recipe from EatingWell.com
Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish.
Ingredients
   1 pound green beans, trimmed and cut diagonally into 1-inch pieces
    1 small clove garlic, minced, or 1/2 teaspoon garlic powder
    1/2 teaspoon kosher salt
    1/2 cup nonfat plain yogurt
    1 tablespoon extra-virgin olive oil
    1 tablespoon chopped fresh parsley, (optional)
    Freshly ground pepper, to taste

    Place a medium bowl of ice water near the stove. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender, 6 to 8 minutes. Transfer the beans to the ice water to cool. Remove from the ice water with a slotted spoon and let drain on a kitchen towel; blot dry with another towel.
    If using fresh garlic, mash with salt using the back of a spoon until a paste forms. Whisk the garlic paste (or garlic powder and salt) with yogurt, oil, parsley (if using) and pepper in a large bowl. Add the green beans and toss to coat. Serve cold.


Blue Cheese Green Beans
WebMD Recipe from EatingWell.com
Tender-crisp green beans tossed with creamy blue cheese and topped with toasted walnuts pair well with grilled steak or chicken.
    1 pound green beans, trimmed
    1/4 cup water
    2 teaspoons extra-virgin olive oil
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/3 cup crumbled blue cheese  (do not like blue cheese, try some feta)
    1/3 cup walnuts, toasted chopped

    Bring green beans and water to a boil in a large skillet. Reduce heat to a simmer, cover and cook until the beans are just tender, 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, 3 to 4 minutes more.
    Add oil, salt and pepper to the pan and cook, stirring, 1 minute more. Transfer the beans to a large bowl and toss with blue cheese until well coated. Sprinkle each serving with walnuts.


 Green Bean Stir Fry 
   1 tablespoon  Canola Oil
    3/4 to 1 lb fresh green beans
    2 teaspoons finely chopped garlic
    1 tablespoon  Lite Soy Sauce
    1 teaspoon  Peanut Butter
Directions
    Heat oil in large skillet over medium-high heat. Add green beans; cook 10 to 12 minutes or until crisp-tender, stirring constantly. Add garlic during last 3 minutes of cooking.
    Remove from heat; stir in soy sauce and peanut butter.

Wednesday, July 22, 2015

Cucumbers

 Cucumber Salad with Tahini Dressing Recipeby Elise Bauer  Serves 4-6 as a side dish.
 Any variety of cucumber can be used in this salad. You'll want to peel the varieties with thicker peels. Thin-peel varieties can usually be left peel-on.
Ingredients
   1 1/2 pounds cucumbers, preferably thin-skinned such as persian cucumbers  (cut back on the dressing ingredients if you have fewer cucumbers)
    1 Tbsp salt
    3 Tbsp sesame tahini
    1 Tbsp lemon juice
    2 Tbsp warm water (or more depending on how thick your tahini is)
    1/2 clove garlic, minced (about 1/2 teaspoon)
    Zest of a lemon
    1/3 cup chopped red onion
    2 Tbsp chopped mint
    2 Tbsp chopped basil
    2 Tbsp chopped parsley
    Salt and black pepper to taste
1 If the cucumber peels are thick or bitter, peel them. If not, leave them on. Slice the cucumbers lengthwise. Scoop out the seeds with a small spoon. Slice the cucumbers again lengthwise and then cut crosswise into 1/4-inch to 1/3-inch cuts.
2 Toss the seeded, diced cucumbers in a colander with the tablespoon of salt. Let drain in the sink while you chop everything else and make the dressing.  (I leave the seeds in and just let the cucimbers sit with no salt . I use any water that comes out to thin the tahini if needed. )
3 In a large bowl, mix the tahini, lemon juice and warm water until combined. Stir in the garlic, lemon zest and red onion.
4 Briefly rinse the cucumbers under cool water and pat them dry with paper towels in the colander. (Not necessary  if you skipped the salting step.) Add the cucumbers to the bowl with the dressing and gently toss to combine well. Add in the herbs (any of the herbs could also be used alone or in some other combination). Add salt and black pepper to taste. Serve cool.
Yield: Serves 4-6 as a side dish.





Cucumber Salad
By The Gluten Free Goddess
   1 large   cucumber, peeled and cut into chunks
    2-3 smaller   cucumbers, peeled leaving stripes of skin, sliced into coins
    1/3-1/2 medium   red onion, diced fine, to taste
    1 large   ripe heirloom tomato

For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or more to taste
A tiny pinch of sea salt, or to taste (you can always add more- don't add too much)
Fresh ground pepper, to taste

In a large, non-reactive bowl combine the cut and sliced cucumbers with the diced onion and tomato.
    Whisk your dressing ingredients in a glass measuring cup until frothy and pour all over the cucumber salad. Gently toss to coat. Cover and chill at least an hour before serving.
    The flavors mingle and intensify overnight, so if you love a fresh "pickled" flavor make this recipe the night before you wish to serve it; tossing it a couple of times as it chills to distribute the dressing.



Here are a couple of easy, quick pickle recipes. These are for quarts so just cut the ingredients in half to make a pint. Leave in the refrigerator until they taste right to you. I have used dried dill and they come out just fine.

Dill Pickles
Yield: 1 quart
5 medium cucumbers
1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1 cup water
  1 head dill or small bunch dill leaves
1 clove garlic (optional)
3 black peppercorns (optional)
1. For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired (left whole, they will take a long time to pickle in the fridge).
2. Prepare a quart jar with a lid by running it through the dishwasher or washing it in very hot soapy water and letting it air-dry. Any jar with a lid will do; the wider the opening, the easier. Place the dill in the bottom of your jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. If you're in a hurry to enjoy your dillies, heat the vinegar, water, and salt to a boil before pouring it over the cucumbers (just know that heating unpasteurized vinegar kills off the healthy probiotic bacteria that make pickles good for you). Pop on the lid and put the jar in the fridge. Easy, eh?
Variations: try snap beans, zucchini strips, or a medley of whatever veggies you have on hand.

Sweet Pickles
Yield: 1 quart
3 cups sliced cucumbers
1 cup sliced onions (or half onions and half green pepper)
1 clove garlic, peeled and sliced (optional)
1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt)
1 cup cider vinegar
1¾ cup white sugar or ⅞ cup honey, or stevia to taste
1 Tablespoon whole mustard seeds
1 teaspoon ground turmeric
½ teaspoon celery seed
2 cloves, whole
Prepare jar and veggies as for dill pickles. Combine the remaining ingredients in a stainless steel saucepan, bring them to a boil, and simmer until the sugar or honey is dissolved. Put the veggies into the jar and pour the vinegar mixture over them, stirring to make sure all veggies come in contact with it. Cover and refrigerate.

Relish: If you remove the center seeds and pulp from cucumbers and dice them up with onion and a small red bell pepper, and substitute a pinch of ground cloves for the whole cloves in the sweet pickle recipe you'll get a tasty relish. And you can make all sorts of relishes by dicing vegetables (just one type, or a mixture) to use in either of the basic recipes.

Reuse Pickle Juice
Last, but not least: After you chase down the last (homemade or store-bought) pickle in the jar, STOP—don't dump that juice! It's all ready and waiting (and in a jar already, no less) for another batch of pickles. Just slice or chop up fresh veggies and drop them into the jar. The pickle juice should completely cover the veggies. If it doesn't, take out some of the veggies or add a bit of vinegar, and shake. Screw on the lid and put it back in the fridge. Let the juice soak for a few days and then, enjoy! Continue to reload the jar as long as the pickles' flavor continues to please you.
Tags: food preservation Rodale News

Cuke-n-Herb Hummus
Recipe Courtesy of Happy Monkey Hummus
Ingredients:
4C. Organic Garbanzo Beans
3T. Organic Sesame Tahini
1t. Organic Ground Cumin
1t. Sea Salt
2   Limes Juiced
1½  Organic Cucumbers Peeled & Seeded
1T. Organic Tarragon
1T. Organic Mint
Combine ingredients in food processor and puree until desired consistency.
No time to make the hummus from scratch. Buy traditional hummus and add pureed or shredded cucumbers.

 Cucumber Mint Salad                                                                                                                                       3 medium cucumbers, any variety
1/4 cup finely chopped red onion
1 tsp chopped fresh dill
1/4 cup fresh mint leaves, torn
Coarse sea salt
Dressing:
2 tbsp extra-virgin olive oil
1/2 tsp maple syrup  (agave nectar or honey thinned to consistency of syrup)
1 tsp lime juice
Instructions:
Cut cucumbers into bite-sized pieces. Place in bowl with onion, dill and mint. In a separate bowl, whisk together all dressing ingredients. Drizzle evenly over cucumbers, season to taste with salt, and serve. Serves 4.


 Cucumber Salad
By The Gluten Free Goddess
   1 large   cucumber, peeled and cut into chunks
    2-3 smaller   cucumbers, peeled leaving stripes of skin, sliced into coins
    1/3-1/2 medium   red onion, diced fine, to taste
    1 large   ripe heirloom tomato

For the dressing:
1/4 cup champagne or white wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon good tasting olive oil
2 teaspoons raw organic agave nectar, or more to taste
A tiny pinch of sea salt, or to taste (you can always add more- don't add too much)
Fresh ground pepper, to taste

In a large, non-reactive bowl combine the cut and sliced cucumbers with the diced onion and tomato.
    Whisk your dressing ingredients in a glass measuring cup until frothy and pour all over the cucumber salad. Gently toss to coat. Cover and chill at least an hour before serving.
    The flavors mingle and intensify overnight, so if you love a fresh "pickled" flavor make this recipe the night before you wish to serve it; tossing it a couple of times as it chills to distribute the dressing.



Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.


Cucumber & Black-Eyed Pea Salad
EatingWell.com    An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch. Substitute white beans or chickpeas for the black-eyed peas if you prefer.
    3 tablespoons    extra-virgin olive oil
    2 tablespoons    lemon juice
    2 teaspoons    fresh oregano, chopped, or 1 teaspoon dried
    4 cups    cucumbers, diced
    1 14-ounce can   black-eyed peas, rinsed or other beans if you prefer
    2/3 cup   red bell pepper, diced
    1/2 cup   feta cheese, crumbled
    1/4 cup   red onion, slivered
    2 tablespoons   black olives, chopped
      freshly ground pepper to taste
Instructions
  Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
    Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
    Serve at room temperature or chilled.

Wednesday, July 15, 2015

Cabbage

Curried Roasted Cabbage
Food Network star Melissa d’Arabian (www.melissadarabian.net)  Roasting cabbage brings out its sweetness, as well as a delicious earthiness. Pair it with some aromatics like onion, shallot or garlic and a hearty spice, then you’ve got a dish that is downright tasty.
The secret to making this cabbage delicious cutting the cabbage correctly and roasting it at high heat. You want the oven hot enough to crisp up the edges just enough to impart some roasted smokiness. But the interior of the cabbage should remain just tender, not mushy or steamed.
Another hint: Add some spice, sweetness and tartness to the cabbage. In my curried roasted cabbage, I use a hot curry powder and balance the spice with tangy-tart apples and dried currants (though golden raisins would be fine, too).
1 medium head green cabbage
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, peeled and sliced into 8 wedges each
2 tablespoons olive oil
1 tablespoon curry powder, hot or mild
Kosher salt and ground black pepper
1/4 cup currants
1/4 cup toasted almonds slivers
Lemon wedges, to serve

Heat the oven to 400 degrees. Line a rimmed baking sheet with foil.
Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard. Slice each quarter into 4 wedges for a total of 16 pieces.
In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Transfer the mixture to the prepared baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.
Servings » 4

CHICKEN CABBAGE STIR FRY --
Ingredients
 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.


Garlic Rubbed Roasted Cabbage Steaks
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray
Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!

Wilted Red Cabbage with Mint and Goat Feta
from Vegetable Literacy by Deborah Madison         For 2 to 4
2 tablespoons olive oil
1 medium red onion, quartered through the stem end and thinly sliced crosswise
1 garlic clove, finely minced
4 cups packed very finely sliced red or green  cabbage (a scant pound)
Sea salt
Juice of 1 lemon
2 tablespoons chopped mint
2 tablespoons chopped dill
2 tablespoons finely chopped parsley
Freshly ground pepper
Crumbled goat feta plus whole mint leaves, to finish

Heat the oil in a large skillet or wok. When hot, add the onion, turn to coat it with the oil, and cook for a minute to sear and soften. Add the garlic, then the cabbage, and season with 1 teaspoon salt. Immediately begin turning it in the pan to wilt it evenly. You don’t want to fully cook it, just wilt it; two minutes should be enough time. Remove the pan from the heat, toss the cabbage with 2 tablespoons of the lemon juice, then taste and add more if sharpness is desired. Toss with the herbs. Season with more salt, if needed, and plenty of pepper. Transfer the cabbage to a platter, mounding it in a heap, then shower with the crumbled goat feta. Finish with the extra mint leaves and serve.


Coleslaw with Apple and Yogurt Dressing
Bon Appétit  | July 2012
8 cups mixed shredded red and green cabbage
    1 12-ounce bag broccoli slaw mix
    1/2 cup shredded carrots
    1/2 cup thinly sliced scallions (about 4)
    1 cup nonfat Greek yogurt
    1/2 cup mayonnaise
    2 tablespoons distilled white vinegar
    1 tablespoon fresh lemon juice
    1 teaspoon grated garlic
    Kosher salt, freshly ground pepper
    1 green apple, cored
yield: Makes 8 servings                                                                                                                                Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.





Colcannon Cakes Recipe
You can also add some chopped fresh parsley to the colcannon mix. Here's a fun idea for breakfast, serve the colcannon cakes with a poached egg on top!
Colcannon:
 2 1/2 pounds of russet potatoes, peeled and cut into large chunks
    Salt
    5 Tbsp unsalted butter
    3 lightly packed cups of chopped chard, kale, spinach, or cabbage
    1/2 cup of green onion greens, chopped
    1 cup milk or cream
Colcannon cakes:
About 3 cups of colcannon
    1 cup flour
    1 egg
    2-3 teaspoons salt
    4 Tbsp butter or vegetable oil
    Lemon for garnish
Method
1 Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.
2 Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties. Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.
3 Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, abou 3-4 minutes. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.
Yield: Serves 4-6 as an appetizer.




Tangy coleslaw

4 c finely chopped cabbage (1 lb)
½ c chopped peeled jicama
1 small green bell pepper, chopped (1/2 c)
1 small carrot, shredded (1/2/ c)
1 medium onion, diced (1/2 c)
6 medium radishes, sliced (1/2 c)

Make Tangy Dressing. Toss dressing and remaining ingredients. Cover and refrigerate about 2 hours or until chilled.

Tangy Dressing

3 T pack brown sugar
3 T water
3 T red wine vinegar
1 T vegetable oil ( extra virgin olive oil)
¼ t salt
1 clove garlic, finely chopped

Mix all ingredients




Wednesday, June 24, 2015

Napa Cabbage #2

Tofu and Cabbage Stir Fry
Citrusy Tofu
   Juice of one lime
    Juice of one lemon
    2-3 tbsp soy sauce
    2-3 tbsp brown sugar
    1 package firm or extra firm tofu
Press tofu very well while wrapped in a towel.  I usually do this using my two cast iron pans on top of the tofu block wrapped in a towel for at least an hour.  Then slice the tofu in about 1/4″ thick slices.  Mix the marinade in a small container and then place the tofu slices inside.  If needed to cover the tofu add more liquid(either citrus juice, soy sauce, or a little bit of water).  Make sure the marinade is getting in between the pieces of tofu as well.  Cover and place in the fridge overnight, or at least 1 hour.
Preheat the oven to 400 degrees.   Drain the tofu slices and place on a baking sheet and place in the oven for about 25 minutes, flipping once just past halfway through the baking time.  Be careful not to burn any thin edges.  When done, remove from the oven and let cool while assembling the rest of the ingredients or serve immediately with a different meal.

Napa Cabbage and Tofu Stir Fry
Serves 4 or more as a side dish
 2 tbsp oil
    1 large napa cabbage sliced fairly thinly (or bok choy would be great too)
    1 onion very thinly sliced
    1″ piece of ginger, grated or the juice squeezed for the juice
    3 tbsp soy sauce
    2 tbsp mirin (or 2 tsp sugar and a little water)
    1 recipe Citrusy Tofu, thinly sliced (recipe above)
    Sesame oil and seeds to serve
    Rice noodles or rice to serve

In a large skillet heat the oil over medium high heat.  Once hot add the onion and turn the pan down to medium.  Cook for a few minutes then add the grated ginger and stir around(if using just the juice, add later when adding the soy sauce).  Add the napa cabbage and stir(if you separate the large stalk pieces from the bottom of the head of cabbage from the more leafy pieces at the top, add those first and cook for 2-3 minutes before adding the rest).  After it’s been well stirred add 2 tablespoons of water and put a lid over the pan to steam the cabbage.
Only leave the lid on for a couple minutes as you don’t want it to overcook.  Once it’s cooked for a few minutes, add the soy sauce and mirin and the cooked tofu that has been sliced again into thin strips.  Mix well and heat through then serve over rice or rice noodles or just by itself with a small dash of toasted sesame oil and sesame seeds over top.




Avocado and Lime Coleslaw
By A Nutritionist Eats
    4 cups    Chinese cabbage
    2 tablespoons    red onion, minced (if desired)
    1 cup   plus 1 tablespoon cilantro
    1/2 tablespoon  olive oil
    1/2    avocado
    juice of 1 lime
    water to thin dressing as needed
     salt and pepper

Instructions
    Combine cabbage, red onion and 1 tablespoon of minced cilantro. Set aside.
    Combine remaining ingredients in blender and blend until smooth. Add water as needed. Toss cabbage mixture with dressing and let refrigerate for at least 20 minutes.






Hot & Sour Slaw
WebMD Recipe from EatingWell.com
    3 tablespoons rice vinegar
    1 tablespoon reduced-sodium soy sauce
    1 tablespoon sesame oil, toasted
    1 teaspoon fresh ginger, grated
    1/4 teaspoon ground white pepper
    1/4 teaspoon crushed red pepper, or to taste
    3 cups shredded napa, or green cabbage
    1 cup red bell pepper, thinly sliced
    1/3 cup scallions, sliced
    1 8-ounce can bamboo shoots, drained and thinly sliced

Step 1
    Whisk rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add napa (or green cabbage) bell pepper, scallions and bamboo shoots; toss to coat.


Sesame Tuna Salad
WebMD Recipe from EatingWell.com
Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa cabbage in this salad, but romaine lettuce would also work if you happen to have that on hand.
    1/4 cup rice vinegar, or lemon juice
    3 tablespoons canola oil
    2 tablespoons reduced-sodium soy sauce
    1 tablespoon toasted sesame oil
    1 1/2 teaspoons sugar
    1 1/2 teaspoons minced fresh ginger
    2 5- to 6-ounce cans water-packed chunk light tuna, drained
    1 cup sliced sugar snap peas, or snow peas
    2 scallions, sliced
    6 cups thinly sliced napa cabbage
    4 radishes, julienne-cut or sliced
    1/4 cup fresh cilantro leaves
    1 tablespoon sesame seeds
    Freshly ground pepper, to taste

    Whisk vinegar (or lemon juice), canola oil, soy sauce, sesame oil, sugar and ginger in a small bowl.
 Combine 3 tablespoons of the dressing with tuna, peas and scallions in a medium bowl.
    Divide cabbage among 4 plates. Mound one-fourth of the tuna mixture (about 1/2 cup) in the center of each plate and garnish with radishes, cilantro and sesame seeds. Drizzle with the remaining dressing (about 2 tablespoons per salad) and season with pepper.

Wednesday, June 17, 2015

Bok Choy

4-Minute Healthy Sautéed Bok Choy
Enjoy this great tasting recipe and get 375% of your Daily Value for vitamin A, 318% DV for vitamin C, 188% DV for vitamin K and 69% for folate!     Prep and Cook Time: 10 minutes
Ingredients:
1 lb bok choy, chopped
    1 clove garlic, chopped
    3 TBS low sodium chicken or vegetable broth
    1 tsp fresh lemon juice
    3 TBS extra virgin olive oil
    5 drops soy sauce
    sea salt and pepper to taste
    Optional:
    1 TBS grated ginger
    2 TBS tofu, cubed
    toasted sesame seeds
Directions:
Chop bok choy and garlic and let sit for 5 minutes to bring out their health-promoting properties.
    In a stainless steel pan heat broth. When it begins to steam add bok choy and healthy saute, Healthy Sauté for 4 minutes.
    Toss with garlic, olive oil, and salt and pepper to taste and any of the optional ingredients you would like to include.
Serves 2

Bok Choy Salad
    2 bunches   baby bok choy, cleaned and chopped or sliced (about 6 cups)
    1 bunch   green onions, chopped
    1/4 cup   sliced almonds, toasted
    1 8-ounce can    mandarin oranges, drained  or peel and cut up oranges or tangerines
    2 tablespoons   olive oil
    3 tablespoons    seasoned rice vinegar
    1 tablespoon    plus 1 teaspoon sugar
    2 tablespoons   low sodium soy sauce
Instructions
   In large bowl, combine bok choy, green onions, almonds and mandarin oranges.
    In small bowl, whisk together olive oil, vinegar, sugar and soy sauce. Toss salad with dressing and serve.
For more recipes go to Holly Clegg Recipes.

Mizuna

 Mizuna Lettuce
Current Facts
Mizuna, scientific name, Brassica rapa nipponosica, is a cool season Japanese mustard green that has a similar appearance as wild arugula. It belongs to the Brassica rapa family, which is constituted of field mustards and oil producing crops such as rapeseed. There are at least sixteen known varieties of Mizuna, differing in textures, colors and flavor profiles. In North America, Mizuna is considered a specialty green and thus, has limited commercial exposure outside of Asian markets and farmers markets.
Description/Taste
Mizuna is has long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna's flavors can be characterized as piquant and bright with a subtle earthiness.
Nutritional Value
The dark chlorophyll-laden green leaves of Mizuna offer most of the plant's nutrition which provide beta carotene, vitamins and minerals.
Applications
Mizuna's most appropriate use is as an ingredient within salads, yet it can also be cooked. The stalks and leaves should be separated and cooked independently due to invariably different cook times. Mizuna is a common stir fry and soup ingredient and it can be adapted to most recipes calling for mustard greens or even cabbage. More modern and atypical uses include adding the leaves as a topping to pizza, tossed into pasta, blending into a pesto and adding to a sandwich or burger. Companion ingredients include apples, pears, peaches, figs, citrus, nuts, light bodied vinegars, garlic, ginger, mushrooms, chiles, basil, mint, bacon, cream, hard aged and melting cheeses, tomatoes, zucchini and grains such as farro and wild rice.
Ethnic/Cultural Info
In Japan, Mizuna is often pickled. The leafy parts are salted and chopped, then stirred into rice. Stalk pieces are steeped in salt, sugar and rice vinegar for roughly 48 hours and then served as an appetizer or small bite with cold beer.
Geography/History
Mizuna is native to China, though it is considered a Japanese green as it has been cultivated there for several centuries. It has been naturalized in continental Asia and in both temperate and cold-hardy climates throughout the world. It can tolerate sub-zero temperatures, extensive rain and even heat, thus it can be cultivated year round. It can be harvested within 6 weeks of sowing, another growing advantage.

We have been adding mizuna to our salads along with the tender stalks. They add a nice crunch.



Mizuna and Radish Salad
    1 bunch of radishes, cut into matchsticks, about 3 cups
    1 cup of chopped mizuna
    2 1⁄2 tablespoons seasoned rice vinegar
    1 tablespoon toasted sesame oil
    1 teaspoon lemon juice pinch of salt
    1 tablespoon sesame seeds

  Mix together the radishes, mizuna, rice vinegar, oil, lemon juice, and salt in a medium bowl.
    Chill for at least 30 minutes.
    Serve topped with sesame seeds.
Serves 2 as a side   Joan of J R Organics

Mizuna Tahini Salad Dressing
Recipe  by Sarah O'Toole of Cooking With CSA
   1 cup Mizuna chopped
    ¼ cup tahini
    ¼ cup water
    2 cloves of garlic
    1/4 tsp. sea salt
    ½ tsp. dried basil
     Place all ingredients in a food processor and process until smooth.
    Use on salad or store in refrigerator for 3-4 days until ready to use.

Mizuna Fried Rice
    1 large carrot, chopped
    1⁄4 cup shallots, chopped or garlic
    1⁄2 teaspoon grape seed oil
    1/8 teaspoon five spice powder
    1⁄2 teaspoon salt
    3 cups cooked rice, cooled for several hours in the fridge
    1 tablespoon grape seed oil
    1 tablespoon toasted sesame oil
    1 teaspoon rice vinegar
    2 tablespoons tamari
    1 bunch of mizuna, chopped
    1/3 cup chopped green onions
  In a large wok or skillet heat the 1⁄2 teaspoon grape seed oil over a medium heat.
    Add the carrot and shallots and stir-­‐fry until they begin to brown, about 5 minutes.
    Add the five-­‐spice powder and salt, mix well, and remove the vegetables from the pan.
     Add the remaining oils and stir fry the rice until it begins to warm, about 3 minutes.
    Add the rice vinegar, tamari, and cooked vegetables and stir fry for an additional couple of minutes until everything is well mixed and thoroughly cooked.
    Fold in the mizuna and chopped green onions.
    Turn off the heat and serve immediately.
    Add in a scrambled egg, chicken, or tofu to make it a meal.
Serves 4 as a side     Joan of J R Organics

 Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh
Author Notes: This dish is all about contrast. Subtly spicy mizuna meets sweet, crispy snow peas, while earthy, salty tempeh is layered on top of cool, crispy greens. Serve either as an appetizer or as a meal.  —Gena Hamshaw
Serves 4                         
Basic Marinated Tempeh
    2 tablespoons apple cider or rice vinegar (apple cider is my preference)
    2 tablespoons soy sauce or tamari
    2 tablespoons water
    1 teaspoon grated or minced ginger root
    1 teaspoon toasted sesame oil
    8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
    2 teaspoons coconut oil (optional, for frying)

Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing
    6 ounces snow peas, trimmed
    2 cups red cabbage, shredded
    1 cup carrot, shredded
    2 cups mizuna
    2 green onions, sliced thin
    1/4 cup cilantro, diced
    2 tablespoons mellow white miso
    1 tablespoon dijon mustard
    1/4 cup olive oil
    3 tablespoons lemon juice
    1 small clove garlic, minced
    1 tablespoon maple syrup

    To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
    You can either bake or pan fry the tempeh. To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
    To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
    Mix all remaining salad ingredients.
    To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.

Radish

Asparagus and Radish Corn Guacamole
By The Healthy Apple
    2     ripe avocados, peeled, pitted and chopped
    10 spears  asparagus, steamed and finely chopped
    1/2 cup    diakon radish, julienned
    1/4 cup   fresh cilantro, finely chopped
    2 cups   fresh baby spinach
    2 ears   corn, grilled and shaven
    1/2    red onion, sliced
    2 tablespoons  fresh lime juice
    1/2 teaspoon   lime zest
    1 clove  garlic, minced
    2 tablespoons  white balsamic vinegar
    salt and pepper, to taste

Instructions
    Combine all ingredients in a large bowl; mash with a potato masher until well combined but still chunky.
    Transfer to serving bowl.
    Serve with crudités and gluten-free crackers.

Radish Salad with Mint and Pistachios
My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does. Crunchy and cool, they’re a great snack.
This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.
Ingredients
    1 pound of red or pink radishes, cut into 1/4-inch thick wedges
    Grated zest of one lemon, about 1 teaspoon
    1/4 cup minced shallots, from 1 to 2 shallots
    Juice from one lemon, about 3 to 4 Tbps
    1/2 teaspoon salt
    A heaping 1/4 cup shelled pistachios
    10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
    1 Tbsp extra virgin olive oil

Method
1 Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl.  Let sit for 15 to 30 minutes.
2 Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3 When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the toasted pistachios, mint, and olive oil in with the radishes.

Asparagus & Radish Salad
 Pair it with grilled shrimp and rice noodles.  This recipe would work nicely green beans or broccoli.
    1 bunch    asparagus, (about 1 pound), trimmed
    2 tablespoons   white vinegar
    1 tablespoon    reduced-sodium soy sauce
    2 teaspoons   canola oil
    1 teaspoon    toasted sesame oil
    1/2 teaspoon   grated fresh ginger
    2-3 dashes  Asian red chile sauce, such as sriracha (optional)
    1 bunch    radishes, trimmed and cut into wedges
    2 tablespoons  finely chopped scallion

Instructions
    Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
    Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
    Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.

 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)
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

Swiss Chard

 1. Swiss Chard contains 13 different polyphenol antioxidants.
2. Chard is a source of a phytonutrient called betalains, which are found in the veins and stem of Swiss chard. Betalains have an antiodixant, anti-inflammatory and detoxifying effect on the body.
3. Chard contains a high amount of fiber and protein, both of which help stabilize blood sugar levels.
4. Chard is high in Vitamin K – according to whfoods.com, there’s six to eight times the recommended daily amount in just one cup of boiled chard. This vitamin helps you maintain strong and healthy bones.
5. Chard contains a high amount of Vitamin C, giving your immune system a boost with each and every bite.
6. High in Vitamin A, Swiss chard will help keep your eyesight in tip top shape.

 Young chard leaves (2” to 3”) can be harvested and enjoyed raw in salads, and mature leaves can be savored in numerous ways. Here are some ideas for making the most of your abundant chard crop throughout the season:
    Add chopped chard to omelets, scrambled eggs, and quiches (chard and eggs play well together).
    Steam chard until leaves are just wilted (the key with chard and other leafy greens is to avoid overcooking) and sprinkle with sea salt. Notice and savor the simple, buttery flavor that distinguishes chard form other leafy greens.
    Add chard to your favorite lasagna recipe for a boost of flavor, fiber and nutrition.
    Give your pasta dishes a generous dose of chopped chard. All your favorite pasta dinners, from primavera to mac ‘n’ cheese, will taste better with chard.
    Steam the large leaves and use them as wrappers for delicious fillings, like sautéed mushrooms and onions, or Italian sausage, rice and sun-dried tomatoes.
    Add left-over steamed chard to your burrito the next day
    Sauté chard in a splash of olive oil with fresh garlic, any all the other homegrown vegetables (tomatoes, fennel, onions, sweet peppers, green beans, etc).
    Replace spinach with chard in your favorite Greek spanikopita recipe.
    Try “beans and greens”. Beans and greens are a classic combo that always work well. I especially love the combination of tender cannellini beans with the silky, buttery flavor of chard.
I generally like to have a no-fuss kitchen, which means that most often I prepare vegetables in very simple ways. Chard is one of those vegetables that is so easy to cook and enjoy— simply steamed with a sprinkle of sea salt, served on a bed of rice or as a main dish. It’s easy. It’s delicious.
How to prepare chard
Chard boasts a huge leaf with a firm stalk in the center. Because chard stalks are more dense than the leaf, it’s a good idea to remove the stalks (either by cutting out the stalk or gently pulling off the leaves with your hands) and cook them separately, otherwise your beautiful chard leaves will be overcooked by the time the stalk is tender. Chard stalks resemble celery stalks and only require an extra minute or two for cooking before adding in the leaves.



Swiss Chard & Potatoes   
Yield: Serves 6  Prep Time: 15 mins  Cook Time: 35 mins
1 Pound Swiss Chard , or other greens maybe a mix
1 Pound Potatoes, Peeled & Cut Into Quarters
1/4 Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, Peeled & Minced
Fine Sea Salt & Cracked Black Pepper
1/2 to 1 Teaspoon Red Hot Pepper Flakes

Wash the chard and trim the stems, then cut the stems into 1 inch pieces.
Fold the leaves together, and cut into 1/2 inch strips.
Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.  Steaming the potatoes will help retain 10 minutes, then add the leaves and cook until wilted.
Drain the potatoes and chard very well in a colander.
In a large heavy skillet, heat the oil over medium heat and add the garlic.
Season the oil with salt and pepper and add the red peptheir color.
Add the stems from the chard and cook another per flakes.
Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.
Taste, and adjust seasonings as needed, then serve warm.
This delicious recipe brought to you by Italian Food Forever
http://www.italianfoodforever.com/2013/03/swiss-chard-potatoes/

Wilted Swiss Chard with Garlic
Bunch Swiss Chard, stems chopped
3 Tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh lemon juice
Heat a deep skillet add oil and garlic, saute 15 seconds. Add chopped stems and cook until crisp tender.
Add the wet chard one handfull at a time. stir after each addition. Reduce heat to low, cover and cook until chard is wilted but still bright green.
Remove lid and raise heat to high and cook off liquid. Season with salt and pepper. Serve with a squeeze of lemon juice.


Chard Enchiladas New Mexico Style
Cecilia Rosacker McCord in Gardeners Community Cookbook by Victoria Wise
4 medium tomatoes, coarsely chopped abour 1 pound
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried New Mexico chilies, stemmmed, seeded, and torn into pieces (you can use fresh chilies which will require less water when blending into a paste)
1-2 cups hot water
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 bunch Swiss Chard, stems separated from leaves and  coarsely chopped
12 corn tortillas, blue corn is traditional
1 1/2 cups grated Jack or Cheddar cheese
4 fried eggs (optional)
Place the tomatoes, coarsely chopped garlic, onions, dried chilies and about 1 cup hot water in food processor. Blend until smooth adding water as necessary to make a liquid paste. Set aside
Heat oil in a large saute pan add the finely chopped onion and garlic and saute until golden. Add the chard and stir over medium high heat until wilted but not soft. Stir in the tomato puree and cook until thickened.
Place 4 tortillas without overlapping in a baking dish. Spread each with enough sauce to cover. Sprinkle cheese over sauce. Top with another tortilla, sauce and cheese. Continue layering ubtil you have 3 layers with sauce and cheese on top.
Place in a 350 degree oven and bake until cheese is melted. Serve topped with a fried egg if you like. The egg could also be scrabbled and added to the sauce before layering.

Skillet Gnocchi With Chard and White Beans
    1 tablespoon   extra-virgin olive oil, plus 1 teaspoon, divided
    1 16-ounce package  shelf-stable gnocchi
    1 medium    yellow onion, thinly sliced
    4 cloves   garlic, minced
    1/2 cup    water
    6 cups    chopped chard leaves, or spinach (about 1 small bunch)
    1 15-ounce can    diced tomatoes with Italian seasonings
    1 15-ounce can    white beans, rinsed
    1/4 teaspoon  freshly ground pepper
    1/2 cup   shredded part-skim mozzarella cheese
    1/4 cup    finely shredded Parmesan cheese
Instructions
    Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
    Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
    Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
    Stir in tomatoes, beans and pepper and bring to a simmer.
     Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Crock Pot Risotto with Swiss Chard
•1 Tbsp. olive oil
•1 small onion, diced
•1-1/4 cups uncooked arborio rice
•1/4 cup dry white wine
•3-3/4 cups low-sodium chicken broth or vegetable broth
•dash of kosher salt
•3 cups Swiss chard
•1/2 cup Parmigiano-Reggiano cheese
Heat olive oil in a small skillet over medium-high heat. Add the onions and cook 4-5 minutes until translucent. Pour into slow cooker stoneware. Add rice to stoneware and stir until coated with the olive oil-onion mixture. Pour white wine and chicken broth over top. Add a dash of salt.

To prepare the Swiss chard, fill a large bowl with cold water. Add the chard. Lift the chard out and drain the bowl. Repeat the process a second time. Dry the chard leaves with a paper towel. Lay a leaf of chard on your cutting board and fold one side over the other, as if folding a piece of paper lengthwise. Cut alongside the stem lengthwise. Remove stem and save for another use. Chop the chard leaves and add them to the slow cooker stoneware.

Cover and cook on high 2 to 2-1/2 hours or until all the liquid is absorbed. Stir in the Parmigiano-Reggiano and serve immediately. From Suite101.com


Five Color Chard and Cannellini Bean Soup
Seed to Saucepan blog at Botanical Interests
    1/2 lb Five Color Silverbeet chard, stems removed (and saved for another use) and leaves cut lengthwise in half, then sliced into thin slivers
    4 cups cooked cannellini beans (other white beans such as Great Northern, or navy will be a fine substitution), rinsed
    1 large onion, chopped
    1 fennel bulb, stalks removed (and saved for another use) and bulb sliced into thin slivers
    4 garlic cloves, finely chopped
    6 cups vegetable stock
    1 bay leaf
    2 tablespoons olive oil
    1/4 teaspoon black pepper
    1 teaspoon sea salt

Method
   Sauté onion and fennel in oil over moderate heat, until slightly softened, 6 to 8 minutes.
    Add garlic and cook, stirring, 1 minute.
    Add beans, stock, water, bay leaf, and pepper and simmer, uncovered, for 30 minutes. Discard bay leaf.
    Add chard and salt, then simmer, uncovered, until chard is tender, 8 to 10 minutes.
    Adjust salt and pepper seasonings to taste.

Enjoy!

Chard and sun-dried tomato frittata
6 eggs
1/2 cup milk
1/2 teaspoon dried thyme
Salt and ground black pepper
1/4 cup chopped oil-packed sun-dried tomatoes, plus a bit of oil from the jar
4 ounces sliced white button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups chopped chard
1/2 cup shredded cheddar cheese
Heat the broiler.
In a medium bowl, whisk together the eggs, milk and thyme. Season with salt and pepper, then set aside.
Set a large oven-safe nonstick skillet over medium-high heat. Add the tomatoes, mushrooms, onion, garlic and 2 tablespoons of the oil the tomatoes are packed in. Saute until the onions are soft and the mushrooms start to brown, about 5 minutes. Add the chard and cook until just wilted.
Spread the vegetables in an even layer over the bottom of the pan. Pour the egg mixture over them, then cook, without stirring, for 4 minutes, or until the bottom has set. Sprinkle the cheese over the top of the frittata.
Transfer the pan to the middle rack of the oven and broil until the frittata is puffed, lightly browned and firm at the center, about 2 to 3 minutes.
Remove the pan from the oven and cool slightly before slicing.
Servings » 6


Braised Swiss Chard with Leeks
Farm Fresh Recipes
3 Tbsp olive oil
2 lbs leeks, sliced
Salt and peppe,r to taste
1 lb chard, chopped
Heat oil in large pan over medium heat, add leeks and chard stalks. Season. Cover , reduce heat and cook until tender.
Add chard leaves and cover. Simmer until wilted. Serve at once


 Rainbow Chard Slaw
  3 cups shredded or finely chopped Swiss chard
    1 cup shredded purple cabbage
    1/4 cup shredded carrot
    1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
    1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
    1 tablespoon apple cider vinegar
    1 tablespoon Vegenaise (optional)
    1/2 teaspoon allspice
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
    1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
    1/4 teaspoon black pepper
    1/4 teaspoon sea salt (optional)
    1 to 2 teaspoons xylitol or 1 packet stevia
    1/4 cup raw hemp seeds
    1/2 cup dried, unsweetened blueberries

1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well. Make the dressing a day ahead so the flavors can meld.
3. Toss with salad mix.
4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
5. Top with hemp seeds and dried blueberries.
Read More http://www.epicurious.com/recipes/food/views/Rainbow-Chard-Slaw-51169200#ixzz2VaXXxmGJ


Sunday, June 14, 2015

Arugula and Spinach

Pungent Pasta
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 choppped
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


Arugula Pesto Recipe
Ingredients
2 cups of packed arugula leaves, stems removed
    1/2 cup of shelled walnuts
    1/2 cup fresh Parmesan cheese
    1/2 cup extra virgin olive oil
    6 garlic cloves, unpeeled
    1/2 garlic clove peeled and minced
    1/2 teaspoon salt
Method
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the 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
Combune 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.







Arugula and Apple Salad
    1 tablespoon dijon mustard
    1 tablespoon    agave or honey
    1 tablespoon   apple cider vinegar
    1 tablespoon    olive oil
    6 cups   arugula greens
    1     granny smith apple, thinly sliced

  In a large bowl, whisk together mustard, agave (or honey), vinegar, and olive oil.
    Add arugula and apple slices to bowl and toss to coat with dressing.
A little cheese crumbled on top is also good . Feta, Blue Cheese, Gorgonzola
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.

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.

Warm Chicken Sausage & Potato Salad
    1 pound    small potatoes, cut in half
    1 5-ounce bag   arugula, (about 4 cups, gently packed)
    12 ounces  precooked chicken sausage, cut crosswise into 1/2-inch pieces
    1/3 cup   cider vinegar
    1 tablespoon   maple syrup
    1 tablespoon   whole-grain or Dijon mustard
    1 tablespoon   extra-virgin olive oil
         Freshly ground pepper, to taste

Instructions
    Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
    Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
    Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.
For more recipes go to EatingWell.com


Spinach Arugula Pesto
This pesto recipe is excellent for burgers of all varieties. Top your portabella, chicken, or pasture-raised beef burger with this pesto, some fresh mozzarella and fresh crunchy lettuce. It can also be used, of course, on pasta dishes, or as a dip. Serves 6.
8 oz spinach leaves
4 garlic cloves, peeled
1/2 tsp finely grated lemon peel
Large pinch of dried crushed red pepper
4 oz fresh arugula leaves
¼ cup walnuts or any nut of choice
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
Rinse spinach; drain briefly and wilt in pan over medium-high heat, covered, about 2 min. Drain and squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
Adapted from Epicurious.com and Capay Valley Farm Shop.

Spinach-Artichoke Macaroni and Cheese
Yield: 8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
8 - 10 ounces spinach slightly wilted
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese or cheese of choice
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.


Spinach and Mushroom Bake
WebMD Recipe   This is a nice side dish or brunch dish. It's loaded with vegetables,
   1 cup    chopped onion
    2 cups   sliced mushrooms (about 8 ounces)
    2 cups    grated or diced carrots
    1 cup    diced zucchini
    16 - 20 ounces spinach wilted, fresh greens of any kind work great in this dish
    1/2 cup Matzo Meal, use unsalted if someone is on a low-sodium diet
    3 large  eggs, lightly beaten or 3 more eggs
    3/4 cup   egg substitute  1/4 teaspoon
    salt add more to taste, optional  1/4 teaspoon
    black pepper   2 teaspoons
    low-sodium chicken broth powder

Instructions
   Preheat oven to 325°F. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.
    Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
    Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).
You can easily double this recipe to serve more than nine people. Just use a 9x13-inch baking pan.


Spinach and Rice Casserole
2  teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
2 lbs spinach wilted
1 1/2  cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4  cup grated Parmesan cheese
   Step 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
    Step 2 In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
    Step 3 Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.