Hello Greens! + Burdock Leaves = Gross & Veg-tastic Chili

After a (sorta) local winter filled with squash, beets, and cabbage, I was thrilled to see greens at the farmers market today!! Greens!! Hooray!



From top left, clockwise: Baby Salad Mix, Ground Angus, Chives, Cilantro, Burdock leaves, Portobello mushrooms, Oyster mushrooms, Ramps, Eggs


I've been seeing Ramps on some food blogs I read lately so I was excited to see them. I'm even more excited to try this Ramps-Arugula-Bacon-Goat Cheese Pizza. I'll let you know how it goes.

After lounging on the couch watching Because I Said So for the 85th billionth time and then going roller blading, I was desperate for dinner and without enough energy to spend too much time. I nixed any idea that involved some of the meat I have in the freezer because it required defrosting. This left me with cans of Trader Joe's Beef Chili, tuna, or eggs for protein. I decided the chili sounded good.

I also decided I would try the Burdock leaves I picked up at the market. I had no idea what they were or what to do with them but since they looked like Chard I figured that I couldn't go wrong with a stir fry.

Yeah so not so much. Apparently, they are only good to eat if you're a goat. I took a little bite to see what they were like and it left an awful bitter taste in my mouth. Then I figured that they obviously needed a blanching. While I was waiting for the water to boil and dug around and prepped the other ingredients:


Once the water was boiled and the leaves blanched, I coarsely chopped them and begin the meal. I tasted the leaves after everything was added and had been cooked and they were still a mouthful of bitter disgustingness. They were definitley inedible so I picked all of them out and added 2 handfuls of baby spinach.

Here's the final recipe for Veg-tastic Chili:

olive oil for sauteing
1/2 an onion
3-4 cloves of garlic
2 roma tomatoes
Bunch of cremini mushrooms
1 11 oz can of corn
Bunch of fresh cilantro
Carrots - shredded or sliced into thin strips or rounds
1 can of chili (or beans)
2 big handfuls baby spinach
cheddar cheese, grated (optional)

Add oil, garlic, and onions to a large skillet and put on medium heat. When the onion begins to look translucent, add the mushrooms, cilantro, carrots, spinach, corn, and tomatoes. Once the spinach has wilted a litte, add the can of chili and turn up to medium high heat. When the chili is warm, spoon into bowls and top with grated cheese.

Despite the burdock disaster, the meal turned out quite well.

*Gluten-free: Use gluten-free chili or just use a can of beans and a can of crushed tomatoes
*Low-carb: Use low-carb chili or no beans and extra meat; don't use corn

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.