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, September 16, 2015
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.
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.
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.
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.
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.
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.
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.
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