Greens and Grains Scramble
Epicurious | by Megan Gordon
It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
Read More http://www.epicurious.com/recipes/food/views/Greens-and-Grains-Scramble-51195250#ixzz2h8GtPShd
4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard , or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread, toasted English muffins, or warm corn tortillas, for serving
Preparation
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
Make It Your Own: Stirring in grated Parmesan cheese or a creamy chèvre is always nice. As are extra vegetables like peppers or tomatoes. For a splurge in the late fall or early winter, I can't think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.
Balsamic-Glazed Chickpeas and Mustard Greens
I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people. by Susan Voisin
Ingredients
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Instructions
Remove stems from leaves and chop into bite size pieces, add to pan with the onion. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.
Number of servings (yield): 2
Tuesday, October 8, 2013
Tuesday, September 17, 2013
Winter Squash
Delicata Squash With Orange & Pistachios
1 tablespoon extra-virgin olive oil
2 shallots, halved and sliced, no shallots just use onions
1 large delicata squash or other winter squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
1 teaspoon orange zest
3/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped salted pistachios or other nut of choice
Instructions
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.
WebMD Recipe from EatingWell.com
Squash & Leek Lasagna
WebMD Recipe from EatingWell.com
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna.
We are not lovers of cream sauces so I make this with a tomato based pasta sauce. Tamara
10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large leeks, or 5 medium; pale green and white parts only, thinly sliced and washed thoroughly; about 6 cups
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon nutmeg, freshly grated
1/2 teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater (other winter squash work just as well or as a mix)
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
1/4 cup toasted pine nuts
Instructions
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving.
Spaghetti Squash and Cucumber Salad
Ingredients
1 spaghetti squash, halved and seeded
8 ounces tomato, chopped
6 ounces pitted kalamata olives, halved
2 cucumbers – chopped
1 small red onion, sliced thin
1 clove garlic, minced
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Spaghetti Squash Noodles with Thai Peanut Sauce
4 cups cooked Spaghetti Squash (about 1/2 a large squash)
1/2 cup light unsweetened Coconut Milk
1/2 cup natural, crunchy Peanut Butter
1 tablespoon Thai Red Curry Paste
1 tablespoon Soy sauce or gluten free Tamari
2 tablespoon Fish Sauce
2 teaspoons toasted Sesame Oil
pinch of ground Ginger
pinch of ground Cinnamon
pinch of ground Black Pepper
a few drops of liquid Stevia or Honey to taste
1/2 cup chopped Green Onion
1/2 salted Peanuts, chopped
Garnish
handful of chopped fresh Cilantro, extra chopped Peanuts, extra chopped Green Onion, unsweetened Coconut Flake
Prepare Spaghetti Squash
There are two ways to do this:
Bake
Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Microwave
Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
Sauce
Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
Don’t forget to top your bowl with extra nuts, toasted coconut, cilantro and Sriracha sauce or hot chili oil!
Spaghetti Squash with Black Beans and Lime
1 medium spaghetti squash
drizzle of fruity extra virgin olive oil, as needed
sprinkle of cumin and good chili powder, , to taste (I added a sprinkle of minced garlic, as well)
splash of water, as needed
cubes of goat cheese or feta, (leave out for vegan)
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears fresh corn, kernels cut off [or try a red bell pepper, diced]
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14 ounce can black beans, rinsed and drained well
2 whole roasted green chilies, mild or spicy, seeded, chopped
1 lime - for zest, and juice
sea salt and ground pepper
extra virgin olive oil
cumin and chili powder to taste
pine nuts or pumpkin seeds, toasted
fresh chopped cilantro
lime wedges
Instructions Preheat the oven to 400 degrees F.
Halve the squash lengthwise and place cut side up in a roasting pan. Season the squash with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.
When the squash is done, remove it and let it cool.
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.
When the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.
If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season the mixture with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chilies. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.
Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.
Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
1 tablespoon extra-virgin olive oil
2 shallots, halved and sliced, no shallots just use onions
1 large delicata squash or other winter squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
1 teaspoon orange zest
3/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped salted pistachios or other nut of choice
Instructions
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.
WebMD Recipe from EatingWell.com
Squash & Leek Lasagna
WebMD Recipe from EatingWell.com
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna.
We are not lovers of cream sauces so I make this with a tomato based pasta sauce. Tamara
10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large leeks, or 5 medium; pale green and white parts only, thinly sliced and washed thoroughly; about 6 cups
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon nutmeg, freshly grated
1/2 teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater (other winter squash work just as well or as a mix)
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
1/4 cup toasted pine nuts
Instructions
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving.
Spaghetti Squash and Cucumber Salad
Ingredients
1 spaghetti squash, halved and seeded
8 ounces tomato, chopped
6 ounces pitted kalamata olives, halved
2 cucumbers – chopped
1 small red onion, sliced thin
1 clove garlic, minced
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Spaghetti Squash Noodles with Thai Peanut Sauce
4 cups cooked Spaghetti Squash (about 1/2 a large squash)
1/2 cup light unsweetened Coconut Milk
1/2 cup natural, crunchy Peanut Butter
1 tablespoon Thai Red Curry Paste
1 tablespoon Soy sauce or gluten free Tamari
2 tablespoon Fish Sauce
2 teaspoons toasted Sesame Oil
pinch of ground Ginger
pinch of ground Cinnamon
pinch of ground Black Pepper
a few drops of liquid Stevia or Honey to taste
1/2 cup chopped Green Onion
1/2 salted Peanuts, chopped
Garnish
handful of chopped fresh Cilantro, extra chopped Peanuts, extra chopped Green Onion, unsweetened Coconut Flake
Prepare Spaghetti Squash
There are two ways to do this:
Bake
Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Microwave
Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
Sauce
Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
Don’t forget to top your bowl with extra nuts, toasted coconut, cilantro and Sriracha sauce or hot chili oil!
Spaghetti Squash with Black Beans and Lime
1 medium spaghetti squash
drizzle of fruity extra virgin olive oil, as needed
sprinkle of cumin and good chili powder, , to taste (I added a sprinkle of minced garlic, as well)
splash of water, as needed
cubes of goat cheese or feta, (leave out for vegan)
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears fresh corn, kernels cut off [or try a red bell pepper, diced]
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14 ounce can black beans, rinsed and drained well
2 whole roasted green chilies, mild or spicy, seeded, chopped
1 lime - for zest, and juice
sea salt and ground pepper
extra virgin olive oil
cumin and chili powder to taste
pine nuts or pumpkin seeds, toasted
fresh chopped cilantro
lime wedges
Instructions Preheat the oven to 400 degrees F.
Halve the squash lengthwise and place cut side up in a roasting pan. Season the squash with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.
When the squash is done, remove it and let it cool.
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.
When the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.
If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season the mixture with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chilies. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.
Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.
Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
Tuesday, August 27, 2013
Green Beans
Green Beans with Ginger and Onions Stir Fry
Posted by Elise Bauer on September 20, 2013
This recipe results in green beans that still have a bit of crunch to them. If you want your beans more cooked, blanch them first for a minute or two in boiling water, then rinse with cold water to stop the cooking, then pat dry with paper towels before putting the beans in the hot pan and oil. Because of the quick cooking time, this recipe is best done with fresh beans (the ones that snap as you break them in half).
I think the dragon's tongue beans will be great in this recipe since they cook so fast! T
Ingredients
2 to 3 Tbsp canola or other high smoke point oil
1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
1 small yellow or white onion, sliced root to stem about 1 cup of sliced onion
1 ounce of fresh ginger, peeled and cut into matchsticks
1 large garlic clove, sliced very thin
2 Tbsp soy sauce
1 Tbsp sugar, we use agave nectar
1 teaspoon toasted sesame oil
A generous pinch of freshly ground black pepper
Method
1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)
2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.
3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.
Yield: Serves 3-4 as a side dish.
Italian Three-Bean Salad Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Yield: Serves 12 (serving size: about 2/3 cup)
2 cups quartered cherry tomatoes
1/2 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 cups water
1/2 pound shelled fresh cranberry beans
2 cups (2-inch) cut green beans
2 cups (2-inch) cut yellow wax beans
2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Preparation
1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well. If you do not have 2 kinds of fresh beans available just use one or use two types of shell bean.
3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.
Anthony Rosenfeld, Cooking Light JUNE 2013
Green Bean and Black Quinoa Salad
By The Sprouted Kitchen
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons agave nectar / honey
1 clove garlic
1/2 cup quinoa (black or red is pretty, but any color works)
1 pound green beans, ends trimmed
2 scallions/green onions
1/2 cup hazelnuts, toasted and skins removed, roughly chopped
handful of basil leaves
pinch salt and pepper
In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
Bring 1 1/4 cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.
Lemon Green Beans with Parsley and Almonds
Recipe Courtesy of The American Heart Association
Serves 4; 1/2 cup per serving
The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.
Ingredients:
8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
Directions:
1.) In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.
Green Bean Salad with Basil, Balsamic, and Parmesan Recipe
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 Tbsp balsamic vinegar
4 Tbsp olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper
Method
1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Yield: Serves 6.
Posted by Elise Bauer on September 20, 2013
This recipe results in green beans that still have a bit of crunch to them. If you want your beans more cooked, blanch them first for a minute or two in boiling water, then rinse with cold water to stop the cooking, then pat dry with paper towels before putting the beans in the hot pan and oil. Because of the quick cooking time, this recipe is best done with fresh beans (the ones that snap as you break them in half).
I think the dragon's tongue beans will be great in this recipe since they cook so fast! T
Ingredients
2 to 3 Tbsp canola or other high smoke point oil
1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
1 small yellow or white onion, sliced root to stem about 1 cup of sliced onion
1 ounce of fresh ginger, peeled and cut into matchsticks
1 large garlic clove, sliced very thin
2 Tbsp soy sauce
1 Tbsp sugar, we use agave nectar
1 teaspoon toasted sesame oil
A generous pinch of freshly ground black pepper
Method
1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)
2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.
3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.
Yield: Serves 3-4 as a side dish.
Italian Three-Bean Salad Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Yield: Serves 12 (serving size: about 2/3 cup)
2 cups quartered cherry tomatoes
1/2 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 cups water
1/2 pound shelled fresh cranberry beans
2 cups (2-inch) cut green beans
2 cups (2-inch) cut yellow wax beans
2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Preparation
1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well. If you do not have 2 kinds of fresh beans available just use one or use two types of shell bean.
3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.
Anthony Rosenfeld, Cooking Light JUNE 2013
Green Bean and Black Quinoa Salad
By The Sprouted Kitchen
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons agave nectar / honey
1 clove garlic
1/2 cup quinoa (black or red is pretty, but any color works)
1 pound green beans, ends trimmed
2 scallions/green onions
1/2 cup hazelnuts, toasted and skins removed, roughly chopped
handful of basil leaves
pinch salt and pepper
In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
Bring 1 1/4 cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.
Lemon Green Beans with Parsley and Almonds
Recipe Courtesy of The American Heart Association
Serves 4; 1/2 cup per serving
The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.
Ingredients:
8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
Directions:
1.) In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.
Green Bean Salad with Basil, Balsamic, and Parmesan Recipe
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 Tbsp balsamic vinegar
4 Tbsp olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper
Method
1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Yield: Serves 6.
Tuesday, August 13, 2013
Eggplant
The eggplants we grow are thin skinned with tender white, creamy flesh. Peeling is optional depending on your taste and the dish you are preparing. They are not bitter so salting is not necessary.
Baked Ziti and Summer Veggies
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini ( use eggplant in place of some of the squash for a different taste)
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Blakeslee Wright, Cooking Light
Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 eggplant or more depending on size, try to balance the amount of eggplant and squash
2 large zucchini or other summer squash
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14 oz.) can chickpeas, drained & rinsed
1/4 cup crumbled feta cheese
5 large mint leaves, thinly sliced
Juice of 1 lemon
Instructions
Preheat the grill to medium heat. Cooking under the broiler also works.
Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
Serve warm or at room temperature.
Eggplant and Goat Cheese Sandwiches
Ingredients
8 (1/2-inch-thick) eggplant slices
2 teaspoons olive oil, divided
1 large red bell pepper
4 (1-ounce) slices ciabatta bread
2 tablespoons refrigerated pesto
1 cup arugula or other greens
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) soft goat cheese
Preparation
1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
Maureen Callahan, Cooking Light
Spiced Eggplant-Lentil Salad With Mango
Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.
4 tablespoons peanut oil, or olive oil, divided
2 1/2 teaspoons chili powder, divided
2 1/2 teaspoons curry powder, divided
2 medium eggplants, (3/4 pound each), trimmed and cut into 1-inch cubes
1/3 cup lemon or lime juice, plus more if desired
1/4 cup prepared salsa
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups cooked lentils, (see Tip) or one 15-ounce can, rinsed
2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
4 cups torn romaine lettuce
2 large ripe mangoes, peeled and diced (see Tip)
1/4 cup coarsely chopped roasted peanuts, or cashews
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 500°F.
Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.
Kitchen Tip: To cook lentils, combine 1/2 cup red or brown lentils in a medium saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat; reduce heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1 1/2 cups. To peel and dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.
Baked Ziti and Summer Veggies
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini ( use eggplant in place of some of the squash for a different taste)
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Blakeslee Wright, Cooking Light
Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 eggplant or more depending on size, try to balance the amount of eggplant and squash
2 large zucchini or other summer squash
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14 oz.) can chickpeas, drained & rinsed
1/4 cup crumbled feta cheese
5 large mint leaves, thinly sliced
Juice of 1 lemon
Instructions
Preheat the grill to medium heat. Cooking under the broiler also works.
Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
Serve warm or at room temperature.
Eggplant and Goat Cheese Sandwiches
Ingredients
8 (1/2-inch-thick) eggplant slices
2 teaspoons olive oil, divided
1 large red bell pepper
4 (1-ounce) slices ciabatta bread
2 tablespoons refrigerated pesto
1 cup arugula or other greens
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) soft goat cheese
Preparation
1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
Maureen Callahan, Cooking Light
Spiced Eggplant-Lentil Salad With Mango
Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.
4 tablespoons peanut oil, or olive oil, divided
2 1/2 teaspoons chili powder, divided
2 1/2 teaspoons curry powder, divided
2 medium eggplants, (3/4 pound each), trimmed and cut into 1-inch cubes
1/3 cup lemon or lime juice, plus more if desired
1/4 cup prepared salsa
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups cooked lentils, (see Tip) or one 15-ounce can, rinsed
2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
4 cups torn romaine lettuce
2 large ripe mangoes, peeled and diced (see Tip)
1/4 cup coarsely chopped roasted peanuts, or cashews
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 500°F.
Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.
Kitchen Tip: To cook lentils, combine 1/2 cup red or brown lentils in a medium saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat; reduce heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1 1/2 cups. To peel and dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.
Monday, August 5, 2013
Summer Squash
20 Ways to Use Your Zukes and Other Summer Squash
The possibilities are endless! Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, pots of beans and rice, and so much more.
Your task in the kitchen is to let your mind expand and find as many clever ways as you can to prepare summer squash. These blank canvases of the summer kitchen can be served raw or cooked; shredded, sliced or diced; and can be included in practically any meal. Eventually, you’ll get brave enough to hide some in almost every dish and never tell a soul. Don’t worry — this supporting actor is happy to be part of an ensemble cast as you let other, more flavorful or expensive characters charm your audience.
What follows is by no means an exhaustive list of summer squash preparation ideas. You’ll find many more on the Web and in cookbooks, and we’d love for you to share your own tips and recipes by posting a comment below.
1. Serve raw chunks alongside other crudité veggies with creamy dips.
2. Grate raw squash into fresh green salads.
3. Drizzle vinaigrette over julienned strips for a quick summer salad.
4. Steam slices for an easy side dish.
5. Sauté slices with butter and herbs.
6. Add long strips to boiling pasta near the end of cooking.
7. Toss slices in oil, salt and pepper, then grill for 10 minutes.
8. Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.
9. Grate squash instead of cheese into scrambled eggs.
10. Dip slices in egg wash, then dip in cornmeal batter and fry.
11. Dip slices or blossoms in a tempura batter, then fry.
12. Slice squash in half lengthwise, scoop out enough of the seed mass to make room for filling (the scooped flesh can be added to — you guessed it! — anything else), then stuff the “shells” with breadcrumbs, cheese, herbs and cooked rice, beans or meat. Bake at 375 degrees for 30 to 40 minutes.
13. Bake zucchini bread.
14. Add grated zucchini to any cake batter for extra moisture.
15. Pickle squash and zucchini slices with carrots, celery, cauliflower, onions and jalapeños to make a spicy Italian condiment called giardiniera that’s great on sandwiches.
16. Dry slices along with other veggies, then grind into a fine vegetable bouillon powder.
17. Slip peeled, puréed zucchini into fruity sorbet mixtures before freezing. No, really. Do it.
18. Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, and pots of beans and rice.
19. Add diced bits to fillings for Mexican stuffed peppers, Spanish enchiladas, Chinese dumplings, Polish pierogies, Italian manicotti and Latin American arepas and empanadas.
20. Add diced bits to ... [insert your own idea!]
For Peak Flavor: To improve the flavor of any summer squash, try grilling or roasting it. Both methods will remove water and concentrate the flavors.
For Peak Nutrition: Don’t skip the skins! That’s where you’ll find most of the flavor, not to mention fiber and other good-for-you bits.
Beware: Summer squash contains a lot of water. If you want to avoid adding liquid to a recipe, grate and salt the squash first, let it drain for a few minutes, then pat dry with a towel.
Helpful Math: 1 pound = 4 cups diced (reduces by nearly half if salted and drained of liquid)
Summer Squash Chili
2 teaspoons vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup chopped hot pepper (optional)
2 cups diced zucchini
2 cups diced yellow squash (or any of the other summer squash types )
1 cup drained and rinsed black beans ( or ones you have cooked yourself)
1 cup chopped tomato
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
2 tablespoons roughly chopped fresh parsley
salt and pepper to taste
Instructions -
1. Heat oil on medium heat in a large (about 12″) pan. Saute onions, pepper, and garlic with a little salt. Stir around for about 3-4 minutes.
2. Stir in zucchini, yellow squash, tomato, and beans. Sprinkle with salt and a little pepper. Toss around for a minute.
3. Add chili powder, cumin, and paprika. Toss around just until summer squash is al dente, check seasoning and remove from heat. Toss with parsley and serve.
Summer Squash and Red Quinoa Salad with Walnuts
Bon Appétit | August 2012
by Soa Davies
1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained or grain of your choosing
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn
Preparation
Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool. * Most recipes use a 2/1 ratio of quinoa and water and then it absorbs all of the water and you do not have to drain. *
Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
Cucumbers
Cucumber Radish SaladIngredients
1 cucumber, seeded and sliced length wise and then into cubes
1/2 bell pepper cubed
1 medium carrot shredded
6 medium radishes shredded
3 Tablespoons parsley (optional)
salt and pepper to taste
1 teaspoon extra virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon honey
Instructions
Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.
Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing
(Makes 2 salads, with enough dressing for another time. This does not keep well, so just make enough for what you'll eat immediately. Recipe inspired by Jerusalem Salad at Old Jerusalem Restaurant in Chicago.)
Ingredients:
2 cups chopped cucumber (about 2 small cucumbers, cut into pieces about 3/4 inch)
1 cup chopped tomato (cut into pieces about 3/4 inch if using whole tomatoes)
1 cup chopped radishes (cut into half-moon slices)
(Any proportion of cucumber, tomato, and radishes can be used, or use just cucumber and tomato if you don't have any radishes. Kohlrabi or turnips would be a good substitute.)
1 tsp. salt (for salting cucumbers) plus more to taste
1/2 cup Greek yogurt
1/4 cup tahini paste, also called tahina (This can be hard to find, but almond butter or natural peanut butter would be a pretty good substitute, especially with a little sesame oil added.)
2 T fresh squeezed lemon juice
1/2 - 1 tsp. ground cumin (start with 1/2 tsp. and taste)
1/2 tsp. finely minced garlic
2-3 pinches Aleppo pepper or cayenne pepper
ground Sumac (optional, for sprinkling on salad)
Instructions:
Wash cucumbers and peel if desired. (If you can get fresh garden cucumbers, they don't have to be peeled.) Cut cucumbers into same-size pieces about 3/4 inch and place in a colander sitting in the sink. Sprinkle with about 1 tsp. salt, mix with your hand so all the cucumber pieces are salted. Let cucumbers stand and release water while you prep other ingredients, or if you have time, let cucumbers drain in the sink for 20-30 minutes. (The salad will be more watery if you skip this salting step, but if you're eating it right away it probably doesn't matter too much.)
While cucumbers drain, put Greek yogurt, tahini paste, lemon juice, 1/2 tsp. ground cumin, minced garlic, and Aleppo pepper in a small bowl or measuring cup and mix together. Taste and see if you want to add more ground cumin or a pinch of salt, then set aside to let ingredients blend.
Wash tomatoes and cut in half (if using cherry tomatoes) or cut into 3/4 inch pieces (if using whole tomatoes.) Wash radishes, cut off stem and root ends, then cut in half and slice into half moon pieces.
Blot cucumbers dry with a paper towel (most of the salt will have rinsed off if you've drained them long enough.) Combine cucumbers, tomatoes, and radishes in a bowl, then stir in enough dressing to moisten (I used about half the dressing, save the rest in the fridge for another salad.) Sprinkle salad with Sumac if desired and serve immediately.
- See more at: http://www.kalynskitchen.com/2009/08/recipe-for-tomato-cucumber-and-radish.html#sthash.B8evL7Rv.dpuf
Cucumber Salad with Tahini Dressing Recipe
by 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 cucumbers 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.
Carrot, Cucumber and Chicken Salad
Ingredients
2 cups chopped cooked chicken breast (about 1 pound) Or toasted nuts, seeds of choice
1 1/4 cups chopped seeded cucumber
1/2 cup matchstick-cut carrots
1/2 cup sliced radishes
1/3 cup chopped green onions
1/4 cup light mayonnaise or yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
4 green leaf lettuce leaves $
4 (6-inch) whole wheat pitas, each cut into 8 wedges
Preparation
Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.
Place 1 lettuce leaf on each of 4 plates; top each leaf with about 1 cup chicken mixture. Place 8 pita wedges on each serving.
Rosemary-Infused Cucumber Lemonade
WebMD Recipe from EatingWell.com
Turn fresh rosemary, cucumbers and lemons into grown-up lemonade that will keep you cool on a hot day.
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
1/2 cup lemon juice
3 tablespoons agave syrup, (see Note)
Instructions
Cut 12 thin slices of cucumber for garnish.
Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar.
1 cucumber, seeded and sliced length wise and then into cubes
1/2 bell pepper cubed
1 medium carrot shredded
6 medium radishes shredded
3 Tablespoons parsley (optional)
salt and pepper to taste
1 teaspoon extra virgin olive oil
1 teaspoon apple cider vinegar
1 teaspoon honey
Instructions
Chop/shred the cucumber, carrot, bell pepper, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, honey, and parsley. Top with salt and pepper to taste and serve.
Tomato, Cucumber, and Radish Salad with Yogurt and Tahini Dressing
(Makes 2 salads, with enough dressing for another time. This does not keep well, so just make enough for what you'll eat immediately. Recipe inspired by Jerusalem Salad at Old Jerusalem Restaurant in Chicago.)
Ingredients:
2 cups chopped cucumber (about 2 small cucumbers, cut into pieces about 3/4 inch)
1 cup chopped tomato (cut into pieces about 3/4 inch if using whole tomatoes)
1 cup chopped radishes (cut into half-moon slices)
(Any proportion of cucumber, tomato, and radishes can be used, or use just cucumber and tomato if you don't have any radishes. Kohlrabi or turnips would be a good substitute.)
1 tsp. salt (for salting cucumbers) plus more to taste
1/2 cup Greek yogurt
1/4 cup tahini paste, also called tahina (This can be hard to find, but almond butter or natural peanut butter would be a pretty good substitute, especially with a little sesame oil added.)
2 T fresh squeezed lemon juice
1/2 - 1 tsp. ground cumin (start with 1/2 tsp. and taste)
1/2 tsp. finely minced garlic
2-3 pinches Aleppo pepper or cayenne pepper
ground Sumac (optional, for sprinkling on salad)
Instructions:
Wash cucumbers and peel if desired. (If you can get fresh garden cucumbers, they don't have to be peeled.) Cut cucumbers into same-size pieces about 3/4 inch and place in a colander sitting in the sink. Sprinkle with about 1 tsp. salt, mix with your hand so all the cucumber pieces are salted. Let cucumbers stand and release water while you prep other ingredients, or if you have time, let cucumbers drain in the sink for 20-30 minutes. (The salad will be more watery if you skip this salting step, but if you're eating it right away it probably doesn't matter too much.)
While cucumbers drain, put Greek yogurt, tahini paste, lemon juice, 1/2 tsp. ground cumin, minced garlic, and Aleppo pepper in a small bowl or measuring cup and mix together. Taste and see if you want to add more ground cumin or a pinch of salt, then set aside to let ingredients blend.
Wash tomatoes and cut in half (if using cherry tomatoes) or cut into 3/4 inch pieces (if using whole tomatoes.) Wash radishes, cut off stem and root ends, then cut in half and slice into half moon pieces.
Blot cucumbers dry with a paper towel (most of the salt will have rinsed off if you've drained them long enough.) Combine cucumbers, tomatoes, and radishes in a bowl, then stir in enough dressing to moisten (I used about half the dressing, save the rest in the fridge for another salad.) Sprinkle salad with Sumac if desired and serve immediately.
- See more at: http://www.kalynskitchen.com/2009/08/recipe-for-tomato-cucumber-and-radish.html#sthash.B8evL7Rv.dpuf
Cucumber Salad with Tahini Dressing Recipe
by 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 cucumbers 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.
Carrot, Cucumber and Chicken Salad
Ingredients
2 cups chopped cooked chicken breast (about 1 pound) Or toasted nuts, seeds of choice
1 1/4 cups chopped seeded cucumber
1/2 cup matchstick-cut carrots
1/2 cup sliced radishes
1/3 cup chopped green onions
1/4 cup light mayonnaise or yogurt
2 tablespoons chopped fresh cilantro
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
4 green leaf lettuce leaves $
4 (6-inch) whole wheat pitas, each cut into 8 wedges
Preparation
Combine first 5 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir until combined.
Place 1 lettuce leaf on each of 4 plates; top each leaf with about 1 cup chicken mixture. Place 8 pita wedges on each serving.
Rosemary-Infused Cucumber Lemonade
WebMD Recipe from EatingWell.com
Turn fresh rosemary, cucumbers and lemons into grown-up lemonade that will keep you cool on a hot day.
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
1/2 cup lemon juice
3 tablespoons agave syrup, (see Note)
Instructions
Cut 12 thin slices of cucumber for garnish.
Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.
Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar.
Tuesday, July 16, 2013
Kale
I will post additional recipes under this heading for kale as the season goes on, so check back anytime it finds its way into your bag.
Honey-Curried Kale
Ingredients:
½ medium onion, thinly sliced
1 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon lemon juice
½ bunch kale
2 tablespoons soy sauce
¼ cup water
Preparation:
Cut away kale stems and chop leaves into large pieces. Sauté onion in oil over medium heat until dark brown and caramelized, about 20 minutes. Stir in curry powder, honey, and lemon juice. Add kale, soy sauce, and water. Cook for 5 minutes, tossing until kale is chewy but tender.
Makes 6 servings.
(Recipe adapted from Farm-Fresh Recipes by Janet Majure.)
Kale, Mushroom, and Cheddar Bake
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Honey-Curried Kale
Ingredients:
½ medium onion, thinly sliced
1 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon lemon juice
½ bunch kale
2 tablespoons soy sauce
¼ cup water
Preparation:
Cut away kale stems and chop leaves into large pieces. Sauté onion in oil over medium heat until dark brown and caramelized, about 20 minutes. Stir in curry powder, honey, and lemon juice. Add kale, soy sauce, and water. Cook for 5 minutes, tossing until kale is chewy but tender.
Makes 6 servings.
(Recipe adapted from Farm-Fresh Recipes by Janet Majure.)
Kale, Mushroom, and Cheddar Bake
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Subscribe to:
Posts (Atom)