Tag Archives: lemon

Recipe: Honey Roasted Carrots with Thyme…plus roasted beets and couscous

7 Feb

Carrots and Beets and Couscous, Oh My!

We’ve been getting lots of beautiful young carrots in our CSA lately, so I roasted up a bunch.  There’s no real recipe here.  Just trim and clean the carrots (no peeling necessary), toss with some olive oil, S&P and leaves from a few thyme branches and roast at 425 for about 45 minutes, stirring often.  When they’re done, toss with about a T of honey (we have this great stuff that is produced on a rooftop in downtown LA – doesn’t get more local than that!).  Meanwhile I tossed in the young beets, wrapped in foil and cooked them at the same time.  We made some couscous to accompany the veg – tossed with some Meyer lemon juice and topped with some parmesan.

Recipe: Green Noodles with Cauliflower, Broccoli and Mustard Butter

6 Feb

Oodles of Noodles

Um, yum!  There is a ridiculous amount of butter in this recipe, and yes, we ate the whole thing (serves 2 to 4 people).  There is also a ridiculous amount of broccoli and cauliflower in this recipe, which should counter the effects of the butter, one would hope.  From the Greens cookbook.  If you’re feeling super special, you can make this with Deborah Madison’s fresh herb pasta recipe, or if you’re looking for a quick weeknight recipe, some herbed linguine from Trader Joe’s does the trick.

Ingredients

  • 1, 8 oz package spinach & chive pasta from Trader Joe’s
  • 7 T soft butter (yes, this is 1 tablespoon short of an entire stick of butter, but let it hold you back!)
  • 2 T dijon mustard (the stronger the better)
  • 3 shallots, diced
  • 2 cloves garlic, minced
  • 2 t balsamic vinegar
  • 2 t parsley (optional – our parsley plant needed a break, so I omitted this with no ill effects.  Could have used arugula, but didn’t have any on hand)
  • 1 cup breadcrumbs – I used my immersion blender to obliterate some leftover baguette
  • 2 sun-dried tomatoes
  • 3-4 cups broccoli & cauliflower florets, broken into tiny pieces (we used a whole head of cauliflower-though it was relatively small-to make up 2 cups of each vegetable)
  • thin strip of lemon peel, very finely slivered
  • S, P & Parmesan

Cream 4 T of the butter with the mustard, shallots, garlic, vinegar and parsley (if using) and set aside to let flavors mingle.

For the bread crumbs: melt the remaining butter, add the bread crumbs and fry until they are crisp and brown.  This makes a lot of breadcrumbs – we saved some to top soup later in the week.

Bring a large pot of water to bowl.  Melt the mustard butter in a wide skillet.  Throw the broccoli and cauliflower into the boiling water and cook for about 1 minute.  Scoop them out and add to the mustard butter.  Cook the pasta according to directions.  Add cooked pasta and lemon peel to the butter/ veg mix and toss well, season with S&P.  Serve topped with the crunchy breadcrumbs and some parmesan.  Do not think of how much butter you’re consuming and enjoy with some white wine!

Recipe: 2 Lumps Please aka How Not to Cook with Green Garlic

29 Mar

I was getting over a bug last week and really craving comforting mashed potatoes.  We thought green garlic would be a great addition, but made a mistake: we didn’t cook it before adding it to the mashed potatoes.  The dish wasn’t inedible by any means and we ate up the mashers with abandon, but the green garlic did have a rough texture and not a huge amount of flavor.  Here’s the recipe I should have made.

Lump 1:  Ingredients for the mashers

  • 4 russet potatoes, scrubbed & cubed (leave the skins on)
  • 1/2 bulb of green garlic, chopped finely
  • some milk
  • some sour cream
  • some butter

Put the potatoes in a large pot, cover with cold water and bring to a boil.  Boil the potatoes for about 20 minutes, or until soft.  Meanwhile, put the green garlic, milk and butter in a saucepan.  Slowly bring to a simmer, and then turn off the heat, allowing the green garlic to infuse the milk/butter and soften in the heat.  Combine all ingredients to taste and mash with a potato masher.  Taste for S&P.

Lump 2: Ingredients for the Greens

  • 1 bunch chard, ribs removed and leaves sliced into 1-inch ribbons
  • greens from 4 beets, ribs removed and leaves sliced into 1-inch ribbons
  • the other half of the green garlic, finely chopped
  • juice from 1/2 a lemon
  • red pepper flakes, to taste

Sauté the green garlic and a pinch of red pepper in some olive oil until softened.  Add the greens in batches and sauté until wilted.  Once the greens are cooked and most of the liquid has evaporated, squeeze lemon juice on greens and add more red pepper flakes, s&p to taste.

Recipe: Palak Daal (sort-of)

15 Mar

Several months ago I made some tasty indonesian fritters with urid daal (white lentils) for an East Asian pot luck.  I didn’t bring the recipe with me to the Indian market when I was shopping for ingredients so I ended up with a giant bag of urid daal and a giant bag of cumin seeds, which I’m always trying to figure out ways to use.  I love cumin, but urid daal is a strange animal.  For one, it’s stinky.  Also, it takes a long time to cook (longer than other types of lentils).  Anyway, I’ve been wanting to make this dish from 101 Cookbooks for a while and here’s my interpretation:

Ingredients

  • 1 cup urid daal (you could probably use plain brown lentils)
  • 6 cups water
  • 2 bunches tat soi, leaves finely chopped
  • 1 T ginger, peeled and finely chopped
  • 1/2 t turmeric
  • 1 can of Trader Joe’s fire roasted tomatoes with green chilies
  • 1/2 t salt
  • 2 T butter
  • 1/2 t cumin seeds
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • a pinch of asafetida, optional
  • more salt to taste
  • juice of 1/2 a lemon
  • cilantro and sour cream to garnish

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the tat soi, ginger, turmeric, and can of tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. Stir in the salt.

In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder and fry for another 30 seconds. Add this butter mixture to the lentils and allow to cook for another five minutes. Squeeze the lemon juice into the mixture.  Serve topped with the cilantro and  some sour cream (I know sour cream isn’t authentic, but I could put it on anything!)

Recipe: Pasta with Tatsoi and Brown Butter

19 Feb

Tired of Thursday night kitchen sink tofu stir fries?  Well so am I.  So I wanted to do something different with our tatsoi this week.  It was a little too cold for a salad, so I pretended the tatsoi was spinach (it’s so mild in flavor) and combined it with some turnip greens for an easy brown butter pasta dish.

Ingredients

  • whole wheat pasta, preferably curved or with ridges
  • 1/2 stick unsalted butter
  • leaves from a bunch of tatsoi
  • turnip greens, torn and washed
  • 1/2 cup chopped sage
  • Freshly grated parmesan
  • Lemon wedges

Cook pasta to al dente in salted water.  When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.  The lemon really makes this dish!

Recipe: Fried Tofu with Greens, Shitakes and Honey Citrus Sauce

12 Feb

Stir fries are always an easy way to use up a lot of greens, but they can get boring pretty quickly, so it’s nice to vary the seasoning and prep techniques to make the dish seem new.

Ingredients

  • 1 package tofu, cut into logs
  • some flour for dredging
  • vegetable oil
  • 1 package shitake mushrooms, sliced
  • 1/2 red onion, thinly sliced
  • 1 bunch tat soi
  • 1 bunch turnip greens

Dry tofu off on some paper towels.  Meanwhile, put a little flour in a dish and heat up a good amount of oil in a large frying pan.  Lightly coat the tofu in the flour, shake off any excess and carefully place in hot oil.  Cook on all sides until tofu is golden and crispy.  Drain on paper towels and sprinkle with S&P.  Pour the oil out of the pan into a safe receptacle (never down the sink!  put in a heat-proof container until cool, then pour in the trash, or use to power your veggie-oil fueled car).  Throw the mushrooms and onions into the pan.  Once softened, add the greens and cook until wilted.  Toss with the sauce and mound veggies on plate, top with fried tofu logs.   Garnish with some sweet chili sauce, if desired.

For the sauce

  • juice of 1 lemon
  • juice of 2 cutie tangerines
  • 3 garlic cloves, minced
  • 1 t honey
  • 1/2 t salt
  • pepper
  • 1/8 cup broth
  • 1 t cornstarch

Mix all ingredients together.