Archive | January, 2011

Recipe: Easy Beet Salad

29 Jan

It is super easy to roast a bunch of beets on the weekend to have them handy to peel for salads and such during the week.  The salad here couldn’t have been simpler for a Monday night meal.

For the Salad

  • 2 beets, cooked, cooled, peeled and sliced
  • Some red leaf lettuce
  • 1 orange, supremed (segments cut out)
  • handful of walnuts for some protein

For the Dressing

  • Orange champagne vinegar
  • Juice from the supremed orange
  • Olive oil
  • S&P

Combine all dressing ingredients in a large bowl.  Add other ingredients.  Toss together.  serves 2.

Recipe: New Year’s Resolution Stew

17 Jan

In an effort to eat healthy in 2011, we made this delicious recipe from Epicurious.  There are a lot of pieces to put together, but in the end, it’s a simple, delicious, healthful soup.

Udon  with Mushroom Broth, Cabbage and Yams

Broth:

  • 10 cups vegetable broth ( I combined veggie stock I made a few months ago and some organic boxed veggie broth)
  • 3 cups water
  • 1 1/2 cups coarsely chopped fresh cilantro
  • 1 1/2 ounces dried shiitake mushrooms, rinsed
  • 3/4 cup thinly sliced peeled fresh ginger
  • 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded (we have some growing in our yard that we used)
  • 2 6-inch strips dried kombu (we didn’t use this and didn’t miss it)
  • 2 teaspoons tamari soy sauce
  • 1 teaspoon unseasoned rice vinegar

Garnishes:

  • 2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes)
  • 5 ounces snow peas, trimmed
  • 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
  • 5 ounces slender carrots (preferably assorted colors), peeled, thinly sliced on diagonal
  • 10 ounces Japanese-style udon noodles or soba noodles (I used green tea soba noodles)
  • 1 cup sliced green onions
  • 1/4 cup matchstick-size strips peeled fresh ginger
  • 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
  • Sambal oelek (we used sriracha)
  • Tamari soy sauce

For broth:
Bring broth and 3 cups water to simmer in large pot over medium heat. Add cilantro, mushrooms, sliced ginger, and lemongrass. Cover; simmer until mushrooms are tender, about 30 minutes. Rinse kombu; add to broth. Simmer 1 minute. Using tongs, remove kombu and mushrooms; discard kombu. Transfer mushrooms to work surface; cut off stems and discard. Cut each mushroom into 3 to 4 strips. Strain broth through fine-mesh strainer into another large pot; discard solids in strainer. Add tamari and rice vinegar to broth. DO AHEAD: Can be made 1 day ahead. Cover and chill mushrooms. Cool, cover, and chill broth.

For garnishes:
Bring large pot of salted water to boil. Cook yams until just tender, 4 to 5 minutes. Using skimmer, transfer to medium bowl. Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes). Using skimmer, transfer vegetables to separate bowls. Reserve cooking liquid. DO AHEAD: Vegetables can be cooked 2 hours ahead. Let vegetables and liquid stand at room temperature.

Bring cooking liquid to boil. Sprinkle with salt. Add noodles; cook until tender but still firm to bite, stirring often. Drain; rinse.

Meanwhile, bring vegetable broth to simmer. Add green onions and ginger strips. Season with salt and pepper.

Using tongs, divide noodles among bowls. Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound. Divide tofu, if using, among bowls. Ladle broth over and serve, passing sambal oelek and tamari separately.

Recipe: Shredded Root Vegetable Ragout

17 Jan

Deborah Madison does it again.  Somehow she combined two of my favorite ingredients (tarragon, sour cream) into a wonderful wintery dish that’s perfect for the end of a long holiday weekend (plus, it used many of our CSA veggies).  This would be good for a potluck, since you can make much of this in advance.  If you do not have a food processor with a grater attachment, run out and get one now!  This recipe can easily be made with an old box grater, but a food processor really cuts down prep time and the amount of bloody knuckles you may suffer.  Adapted from Vegetarian Suppers.

“wild rice pancake”

  • 2 cups cooked wild rice or long-grain brown rice (I used a wild rice mix)
  • 3 eggs, separated
  • 1 cup milk
  • 3 T oil or melted butter
  • 3/4 c whole wheat pastry flour (or AP flour)
  • 2 t baking powder
  • 2 scallions, sliced
  • 1 T tarragon, chopped
  • 1 T parsley, chopped

“the ragout”

  • 2 T olive oil
  • 2 bay leaves
  • 1 red onion, diced
  • 2 T tarragon, chopped
  • 1 large beet, peeled & grated (we got some candy cane beets)
  • 1 large carrot (or 3 small ones), peeled & grated
  • 1 large parsnip, peeled & grated
  • 4 c thinly sliced red cabbage
  • 1 tart apple, peeled & grated
  • 1 T tomato paste
  • 1/2 cup vinegar (I did half balsamic, and half red wine b/c that’s all I had)
  • 1/2 c toasted walnuts chopped (from a Christmas gift!)
  • 5 oz goat cheese
  • Sour cream for serving

Oil a 9×12 inch gratin dish, or a couple smaller ones.

Chop have of the rice finely and leave the rest whole.  Mix the egg yolks with the milk and oil, then whisk in the flour, baking powder, 1/2 t salt and rice.  Stir in the scallions and herbs and some pepper.

Heat oil in wile skillet with the bay leaves over med-high.  Add onion and tarragon, then beet, carrot, parsnip and cabbage.  Season with 1 t salt and cook until cabbage is tender (stirring frequently).  Halfway through the cooking, add the apple and 1/2 cup water.

Once the veggies are tender, stir in the tomato paste and vinegar.  toss well, season with pepper and turn off the heat.  Add more water if it looks too dry.  Stir in the nuts and then transfer to the baking dish(es).  Place aside.  Preheat oven to 375.

When ready to bake, crumble goat cheese into the veggies and toss.  Whip the egg whites with a pinch of salt until stiff and fold into the rice batter.  Bake for 25 minutes.  Enjoy with sour cream and a nice white wine.

This recipe would also be good just as shredded root veggies, sauteed, and served with rice, etc.  Had not really thought of grating root veggies before like this, but it’s so easy and delicious!