I basically used this recipe: Roasted Beet Rissoto except:
- I added 3 tsp (I'd recommend 1-3 tsp) of pureed ginger at the end
- I used 1 cup parmesan cheese
- I used Quinoa instead of arborio rice
- I didn't use onions although I think it would have tasted better if I had (I'd try onions, shallots, or leeks)
- I replaced the 1/2 cup of red wine with 2 tblsp of red wine vinegar because I didn't have red wine
It wasn't pretty good - not earth shattering but I'll probably make it again.
Monday, February 25, 2008
Celeriac & Apple Salad: Take One
Adapted from Farmer John's Cookbook.
The description says it will make your mouth water. I was very skeptical, especially after misreading the recipe and adding 2 1/2 tablespoons (not 2 teaspoons) of mustard. But it really does get better after being refrigerated for a while. In fact, it was best on the 3rd and last day I had it.
4 cups of water
3 tablespoons of lemon or lime juice
2 tart apples, peeled, cored, and sliced into strips
1 large celeriac, peeled and cut into to thin strips
Put the the apples & celeriac into a bowl with water and lemon juice to prevent browning. Leave approximately 15 minutes.
1/2-1 cup chopped walnuts or almonds or combination
Toss the walnuts in a skillet over high heat (don't add oil or anything) until they start to brown.
1 1/2 tbsp of apple cider vinegar
2 1/2 tbsp of mayonaise
1 tblsp heavy cream
1-2 tblsp of Dijon Mustard
1-2 tsp of Marjoram
1/2 tsp Pepper
Drain the celeriac and apples and return to bowl. Pour apple cider vinegar over and mix. Add the nuts.
Mix the mayo, cream, mustard, marjoram, and pepper in a small bowl. Pour the dressing over the celeriac and apples and toss to coat.
Chill over night.
The description says it will make your mouth water. I was very skeptical, especially after misreading the recipe and adding 2 1/2 tablespoons (not 2 teaspoons) of mustard. But it really does get better after being refrigerated for a while. In fact, it was best on the 3rd and last day I had it.
4 cups of water
3 tablespoons of lemon or lime juice
2 tart apples, peeled, cored, and sliced into strips
1 large celeriac, peeled and cut into to thin strips
Put the the apples & celeriac into a bowl with water and lemon juice to prevent browning. Leave approximately 15 minutes.
1/2-1 cup chopped walnuts or almonds or combination
Toss the walnuts in a skillet over high heat (don't add oil or anything) until they start to brown.
1 1/2 tbsp of apple cider vinegar
2 1/2 tbsp of mayonaise
1 tblsp heavy cream
1-2 tblsp of Dijon Mustard
1-2 tsp of Marjoram
1/2 tsp Pepper
Drain the celeriac and apples and return to bowl. Pour apple cider vinegar over and mix. Add the nuts.
Mix the mayo, cream, mustard, marjoram, and pepper in a small bowl. Pour the dressing over the celeriac and apples and toss to coat.
Chill over night.
Wednesday, February 13, 2008
Cheesy Kale, Quinoa, and Black Bean Burritos with Cheesy Turnip Casserole (with Celeriac).
The burritos get a huge thumbs up; the turnip casserole gets an "eh." I have yet to be convinced that I like turnips.
Cheesy Kale, Quinoa, and Black Bean Burritos
Adapted from Cheesy Greens and Easy Green Enchiladas
Olive Oil
1 large onion, chopped (I used red because that was what I had)
2-3 gloves of garlic, minced
2 cups of cooked quinoa (which is 1 cup of uncooked quinoa) or any rice you like
1 large bunch of kale (or chard or spinach or green of your choice)
1/2 cup of grated cheese (or more!)
Soy Sauce
1 can of black beans
Tortillas
1/2 cup of vegetable broth (if using kale)
First, cook the quinoa. Rinse it in a sieve (very important as it will get rid of the bitterness!) and then add 2 cups of water for every 1 cup of quinoa to a pot and bring to a boil. The quinoa is done when it has absorbed all the water.
Saute the onion and garlic in olive oil until the onion just starts to get translucent. Add the rice and then the chopped greens. If you are cooking kale, add the vegetable broth. Cover and cook over low heat until the greens are wilted and bright green (up to 20 minutes for kale).
Place tortillas in the oven or a toaster oven to warm.
Add the beans, soy sauce to taste, and cheese and stir until cheese is melt. Scoop the mixture into a tortilla, top with more cheese if you want, and roll like a burrito.
Cheesy Turnip Casserole
This dish didn't deviate much from this Easy Turnip Casserole recipe except - I used 3 turnips (don't know the poundage) ; I used 1 celeriac instead of the bell peppers and celery; I used xanthum gum instead of flour (lower carb and gluten free).
EDIT: the Cheesy Turnip Casserole wasn't half bad topped with salsa and rolled in a burrito.
Cheesy Kale, Quinoa, and Black Bean Burritos
Adapted from Cheesy Greens and Easy Green Enchiladas
Olive Oil
1 large onion, chopped (I used red because that was what I had)
2-3 gloves of garlic, minced
2 cups of cooked quinoa (which is 1 cup of uncooked quinoa) or any rice you like
1 large bunch of kale (or chard or spinach or green of your choice)
1/2 cup of grated cheese (or more!)
Soy Sauce
1 can of black beans
Tortillas
1/2 cup of vegetable broth (if using kale)
First, cook the quinoa. Rinse it in a sieve (very important as it will get rid of the bitterness!) and then add 2 cups of water for every 1 cup of quinoa to a pot and bring to a boil. The quinoa is done when it has absorbed all the water.
Saute the onion and garlic in olive oil until the onion just starts to get translucent. Add the rice and then the chopped greens. If you are cooking kale, add the vegetable broth. Cover and cook over low heat until the greens are wilted and bright green (up to 20 minutes for kale).
Place tortillas in the oven or a toaster oven to warm.
Add the beans, soy sauce to taste, and cheese and stir until cheese is melt. Scoop the mixture into a tortilla, top with more cheese if you want, and roll like a burrito.
Cheesy Turnip Casserole
This dish didn't deviate much from this Easy Turnip Casserole recipe except - I used 3 turnips (don't know the poundage) ; I used 1 celeriac instead of the bell peppers and celery; I used xanthum gum instead of flour (lower carb and gluten free).
EDIT: the Cheesy Turnip Casserole wasn't half bad topped with salsa and rolled in a burrito.
Tuesday, February 12, 2008
Oh Ambercup Squash, how I love thee: Gorgonzola Ravioli with Ambercup Squash and Sage
In our last winter share, we received a squash that looked like a small, bright pumpkin. I turned to my trusty source on types of squash, Squash Glossary, and discovered it was Ambercup Squash.
I did not use my tried and true Acorn Squash method for cutting - boil the squash for 10-20 minutes until the skin is soft and then cutting it is a breeze - but I suspect is would make things a whole lot easier. When I cut the Ambercup, the fragance filled the room - it was sweet and hearty and delicious. Seriously, I have never been so taken with the smell of a squash. I cut it into cubes and then cut off the skin. (Although I missed a few cubes and the end result with the skin on tasted just fine.)
The is recipe is a combination of 2 recipes from the most awesome CSA website, Green Earth Institute Recipes: Winter Squash & Sage Ravioli and Pasta with Winter Squash and Sage.
2 tbsp of olive oil
1 Ambercup Squash (Acorn, Pumpkin, Butternut or Buttercup can also be used) - cut into cubes
1 onion (I used red because that's what I had)
fresh Sage leaves
2 pkg of Trader Joe's Gorgonzola Ravioli (or any frozen cheese ravioli)
1-2 tbsp of butter
1 cup Vegetable Broth
Shredded Parmesan Cheese to your liking
2 tbsp pine nuts (optional)
1-4 tbsp of half and half, milk or cream (optional)
Preheat the oven to 400 degrees. Toss the squash, olive oil, onion, and a couple sage leaves with salt and pepper to taste. Put in a baking dish (I used a 9 x 15 pyrex pan) and roast for 20 minutes. Cook the Ravioli according to the instructions on the package and drain. Melt butter over medium high heat and fry the sage leaves. (I kind of stir-fryed them) until crisp. Remove the sage from the sillet. Reduce the heat to low and add the broth to the skillet. Simmer. Add the ravioli, pine nuts, milk/half & half/cream and squash mixture to the skillet. Garnish wit sage and Parmesan cheese.
Seriously, sometimes I almost think I can cook.
I did not use my tried and true Acorn Squash method for cutting - boil the squash for 10-20 minutes until the skin is soft and then cutting it is a breeze - but I suspect is would make things a whole lot easier. When I cut the Ambercup, the fragance filled the room - it was sweet and hearty and delicious. Seriously, I have never been so taken with the smell of a squash. I cut it into cubes and then cut off the skin. (Although I missed a few cubes and the end result with the skin on tasted just fine.)
The is recipe is a combination of 2 recipes from the most awesome CSA website, Green Earth Institute Recipes: Winter Squash & Sage Ravioli and Pasta with Winter Squash and Sage.
2 tbsp of olive oil
1 Ambercup Squash (Acorn, Pumpkin, Butternut or Buttercup can also be used) - cut into cubes
1 onion (I used red because that's what I had)
fresh Sage leaves
2 pkg of Trader Joe's Gorgonzola Ravioli (or any frozen cheese ravioli)
1-2 tbsp of butter
1 cup Vegetable Broth
Shredded Parmesan Cheese to your liking
2 tbsp pine nuts (optional)
1-4 tbsp of half and half, milk or cream (optional)
Preheat the oven to 400 degrees. Toss the squash, olive oil, onion, and a couple sage leaves with salt and pepper to taste. Put in a baking dish (I used a 9 x 15 pyrex pan) and roast for 20 minutes. Cook the Ravioli according to the instructions on the package and drain. Melt butter over medium high heat and fry the sage leaves. (I kind of stir-fryed them) until crisp. Remove the sage from the sillet. Reduce the heat to low and add the broth to the skillet. Simmer. Add the ravioli, pine nuts, milk/half & half/cream and squash mixture to the skillet. Garnish wit sage and Parmesan cheese.
Seriously, sometimes I almost think I can cook.
Cabbage, Cabbage, Everywhere!
My winter share has been filled with cabbage. Being the novice that I am, I mistook the green cabbage in our first pickup for lettuce. The biggest dilemma I've had with cabbage is that the obvious cabbage choices - sauerkraut, coleslaw - are despised by my boyfriend. It's true that I'm quite the fan of coleslaw and find sauerkraut delicious on a hot dog but I think, in order to eat all the cabbage in our winter share, I'd have to eat sauerkraut and coleslaw 5 times a day. Who wants that?
So I had to find other cabbage recipes. Interestingly enough, the best non-coleslaw cabbage recipes I found were in the 15-Minute Low-Carb Recipes cookbook.
Eggs Fu Young
It may look a little gross but don't let that fool you. I've never had actual Eggs Fu Young so I have no basis of comparison but this was pretty freakin' good. I modified it a bit of the recipes in the book.
Note that I cooked the entire head of cabbage with the vegetables (and feel free to use whatever is in the fridge). This will leave left over cabbage/veg mixture unless you are cooking for more than 4 people. I stored the cabbage/veg mixture and made this dish twice.
1 Head of Cabbage - finely shredded (I used red, but you can use green)
2 Eggs per Person
1/2 to 1 tblsp of Soy Sauce per person
Mushrooms
Scallions (or try onions)
Peanut or other bland oil for frying.
Meat - I used chicken strips
Any other left over vegetables you have.
Dry Sherry or Red Wine (optional)
Beat the Eggs with Soy Sauce (and some dry sherry or red wine if you wish) and set aside. Heat the oil in a skillet, add the meat and vegetables. Stir-fry. Pour the meat and vegetables into the egg mixture and mix. Add a few more tablespoons of oil to the skillet and heat. Pour the egg mixture into the skillet and stir it like scrambled eggs.
It's not pretty but it's pretty damn good.
Pork & Cabbage
1 lb boneless pork loin
head of cabbage (I used red)
1 onion
peanut oil
Sauce 1:
1-2 tblsp of Black Bean Sauce
1-2 tblsp of Chili Garlic Paste
OR
Sauce 2:
1 can of black beans
Garlic - minced or powder
I recommend brining the Pork. Then slice thinly. Chop the cabbage. Heat the oil in the skillet. When it's hot add the pork and stir fry for 3 to 5 minutes then add cabbage and onions (and garlic if using it) and continue stir-frying until the cabbage is tender crisp. Stir in the Black Bean Sauce/Chili Garlic Paste or the black beans.
So despite the boyfriends hatred, I, like the daddy's girl I am, love coleslaw. Here's the recipe I've made and it's pretty awesome. It's a combo a recipes in 15-Minute Low-Carb Recipes and Farmer John's Cookbook.
Cole Slaw:
Basic recipe:
Head of Cabbage - shredded
2 large carrots - peeled and grated
3/4 cup mayonaise
1/3 cup apple cider vinegar
2 tblsp honey
salt to taste
Optional:
Crumbled bleu cheese
Carraway seeds (which I couldn't find but apparently help you digest cabbage)
Combine cabbage and carrots in a large bowl. Mix the mayo, vinegar, honey and carraway seeds if using in a small bowl. Pour the dressing over the cabbage and toss. Stir in salt and bleu cheese if using. Chill until ready to serve.
So I had to find other cabbage recipes. Interestingly enough, the best non-coleslaw cabbage recipes I found were in the 15-Minute Low-Carb Recipes cookbook.
Eggs Fu Young
It may look a little gross but don't let that fool you. I've never had actual Eggs Fu Young so I have no basis of comparison but this was pretty freakin' good. I modified it a bit of the recipes in the book.
Note that I cooked the entire head of cabbage with the vegetables (and feel free to use whatever is in the fridge). This will leave left over cabbage/veg mixture unless you are cooking for more than 4 people. I stored the cabbage/veg mixture and made this dish twice.
1 Head of Cabbage - finely shredded (I used red, but you can use green)
2 Eggs per Person
1/2 to 1 tblsp of Soy Sauce per person
Mushrooms
Scallions (or try onions)
Peanut or other bland oil for frying.
Meat - I used chicken strips
Any other left over vegetables you have.
Dry Sherry or Red Wine (optional)
Beat the Eggs with Soy Sauce (and some dry sherry or red wine if you wish) and set aside. Heat the oil in a skillet, add the meat and vegetables. Stir-fry. Pour the meat and vegetables into the egg mixture and mix. Add a few more tablespoons of oil to the skillet and heat. Pour the egg mixture into the skillet and stir it like scrambled eggs.
It's not pretty but it's pretty damn good.
Pork & Cabbage
1 lb boneless pork loin
head of cabbage (I used red)
1 onion
peanut oil
Sauce 1:
1-2 tblsp of Black Bean Sauce
1-2 tblsp of Chili Garlic Paste
OR
Sauce 2:
1 can of black beans
Garlic - minced or powder
I recommend brining the Pork. Then slice thinly. Chop the cabbage. Heat the oil in the skillet. When it's hot add the pork and stir fry for 3 to 5 minutes then add cabbage and onions (and garlic if using it) and continue stir-frying until the cabbage is tender crisp. Stir in the Black Bean Sauce/Chili Garlic Paste or the black beans.
So despite the boyfriends hatred, I, like the daddy's girl I am, love coleslaw. Here's the recipe I've made and it's pretty awesome. It's a combo a recipes in 15-Minute Low-Carb Recipes and Farmer John's Cookbook.
Cole Slaw:
Basic recipe:
Head of Cabbage - shredded
2 large carrots - peeled and grated
3/4 cup mayonaise
1/3 cup apple cider vinegar
2 tblsp honey
salt to taste
Optional:
Crumbled bleu cheese
Carraway seeds (which I couldn't find but apparently help you digest cabbage)
Combine cabbage and carrots in a large bowl. Mix the mayo, vinegar, honey and carraway seeds if using in a small bowl. Pour the dressing over the cabbage and toss. Stir in salt and bleu cheese if using. Chill until ready to serve.
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