Tag Archives: recipes

Recipe: Negi Cakes with Ginger Orange Glazed Carrots and Mizuna Salad

27 Jan

With all the Japanese veggies we get, I thought I’d try to make a Japanese meal.  I doubt that this is authentic, but it was tasty!

NEGI CAKES

I found this recipe online, translated from a Japanese cookbook.  It was super easy to make.

Ingredients for cakes

  • 4 eggs, beaten
  • 1 negi, “shredded” which I read to mean finely sliced
  • sesame oil

Saute the negi in a little oil in a pan until a little wilted.  Cool a little and add to eggs with a pinch of salt.  To cook, heat up a pancake pan to medium high.  Coat with sesame oil and carefully pour or spoon the batter into 4 little cakes – the recipe makes 8 cakes.  If your floor is’t quite level like ours, the batter will come out in strange shapes, but don’t worry, it all tastes good.  Fry until golden brown and flip to fry the other side.  Do the same for the next batch.  Top with the sauce.  I know this recipe seems weird, but somehow it all works out.

Ingredients for sauce

  • 1 cup water
  • 1 T rice vinegar
  • 1 T sugar
  • 1 T soy sauce
  • 1 T cornstarch mixed with 1 T water

Combine the first 4 ingredients in a sauce pan and bring to a boil, add the cornstarch mixture and stir until thickened.  We only used half of this sauce, so you might want to cut the recipe in half unless you love sauce – it’s pretty mild.

GINGER ORANGE GLAZED CARROTS

This recipe is based on one in Mark Bittman’s Vegetarian Cooking for Everyone.  (I made another variation of this recipe into an amazing tequila-lime-carrot soup, which I’ll share another time).

Ingredients

  • 2 carrots, chopped into bite-sized pieces
  • 1 T butter
  • 1/2 t sugar
  • juice of 1 orange, plus a little bit of water to make about 1/3 cup of liquid
  • 1 1/2 t ginger, grated

Put all ingredients into a pot with some salt and pepper and turn on high.  When the liquid boils, cover with a lid and turn down heat to medium low for 10 minutes, stirring occasionally.  Take lid off and raise heat.  Stir occasionally until all the liquid boils off.  Cover with lid again and cook for another 10 minutes or so, stirring occasionally.  If it starts to burn, add more water to the bottom.  Cook until the carrots are tender and shiny.

MIZUNA SALAD

Ingredients for dressing

  • 2 t rice vinegar
  • 1 t soy sauce
  • 1/4 t sugar
  • 5 t oil

Whisk all ingredients together until combined, toss with mizuna.

Action Shot

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Recipe: Baked Penne with Random Vegetables

27 Jan

I had wanted to make a baked ziti, but didn’t have the tomato sauce or enough cheese, so this is what we made instead – it was great.

Ingredients

  • 1 package organic penne from Trader Joe’s
  • 1 carrot, sliced thinly on the diagonal
  • 1 head of broccoli (from last week’s basket), cut into small florets, cut the stalk into bite-sized pieces
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • half a package of mushrooms, sliced
  • 2 veggie Italian sausage, sliced to resemble the carrots
  • small handful of parsley, rustically chopped
  • shredded Italian cheese mix from Trader Joe’s
  • ricotta, a few dollops
  • tomato sauce (we didn’t have any, so I made my own using some tomatoes from our garden that I had frozen last summer.  Freeze the whole tomatoes and to cook, just put them in a sauce pot and turn the heat up to high.  They will let out A LOT of water, but don’t worry, let everything boil and reduce for a while, add some salt, pepper, tomato paste and sugar, if the tomatoes need it and you have tomato sauce!  If you want to be picky, you can take out the skins, but i don’t mind them.)

Cook the pasta to al dente in salted water.  Add in the carrots about a minute after the pasta starts cooking.  Add the broccoli at the last minute, drain and set aside.

Meanwhile, saute the onion until golden in olive oil, remove from the pan.  Saute the mushrooms, veggies sausage and garlic until toasty.

Mix the pasta, veggies, onion, sausage and parsley together with a drizzle of olive oil, salt & pepper.  Transfer mixture into a baking dish, spoon tomato sauce on top.  Dot the top with spoonfuls of ricotta and cover with a couple handfuls of cheese.  Bake in a 350 degree oven for about 20 minutes, or until the cheese is melted.

This recipe made enough for dinner plus at least 4 lunches.

We served this with a simple salad of torn red oak leaf lettuce in a sherry vinaigrette.

Recipe: Lots of Tatsoi with Tofu

27 Jan

We got lots of Tatsoi this week, which is kind of like Bok Choy on a diet – leafy green with a thin stalk.  We used all of it, plus the three heads baby bok choy in this simple stirfry that hit the spot after yoga.  The sauce is based on a recipe from Vegetarian Times.

Ingredients

  • Lots of tatsoy, bok choy or other green
  • Package of firm tofu
  • 1 t cornstarch
  • 2 T soy sauce (or bragg’s)
  • 2 t sriracha
  • 2 cloves garlic, minced
  • 2 t ginger, minced
  • 1 t sesame oil
  • mushrooms, if you have them
  • 1 negi onion, thinly sliced (or green onions, if you have them)

Put 1 T of oil into a hot pan and throw in tofu, turning occasionally until golden on all (or most) sides.  Dump tofu onto a plate and put another T of oil into the pan and stir fry greens until wilted.  If you have mushrooms, dump the greens on top of the tofu and add more oil to the pan and fry the mushrooms.

Meanwhile, mix the cornstarch and 1 t cold water in a bowl, add the rest of the ingredients to the bowl and stir.

When the rest of the ingredients are cooked, put them all back into the pan, stir them around and pour the sauce over everything, stirring until everything is coated and shiny.  Toss in the sliced negi.

Serve over rice or noodles, if you feel like it, but this is good solo as well

Silver Lake Farms CSA – Week 3

27 Jan

Three short weeks ago we received our first batch of veggies from the Silver Lake Farms CSA which provides produce from a family-run grower called Sweredoski Farms located about 15 miles away.  I’m using this blog to keep track of the different recipes we come up with (successes and failures), using the amazing array of organic produce we pick up each Friday.  I’ll also try to post some stuff we made the first couple weeks too.

This is what was in the box last Friday:

Green curly mustard
celery
Mizuna
Radishes
Red oak leaf lettuce
green oak leaf lettuce
wildfire lettuce
fresh green / young garlic
baby bok choy
tatsoi
Negi long Japanese onion
carrots
Italian parsley