Author: Adrienne Lee (Page 5 of 6)

Simple Sauteed Kohlrabi

March 4, 2015 /

Simple Sauteed Kohlrabi

Farmer John’s Cookbook ~Angelic Organics     Serves 2 to 4

 Quick, simple, and satisflying, this recipe celebrates the greatness of kohlrabi. Serve as is, as a salad on a bed of greens, or as a side to grilled or roasted meats.

2 medium Kohlrabi bulbs, grated

1 tsp salt

¼ cup butter or light oil

½ onion or scallion diced

1 clove garlic or 2 garlic scapes minced

1 tbsp dried thyme or sage

 

1. Mix the kohlrabi and salt in a colander and let stand for 30 minutes to drain.

2. Melt the butter in a skillet over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and sauté for 1 minute more.

3. Stir in the kohlrabi. Reduce the heat to low, cover and cook for 10 minutes.

4. Increase the heat to medium, uncover the skillet, and cook for 2 minutes stir in herbs and remove from heat. Let stand for a couple of minutes to let the flavors develop.

Roasted Beets with Dill

March 4, 2015 /

Roasted Beets with Dill

This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them.

* Courtesy of Bon Appetit, April 2001

Yield: Makes 6 servings

 

Ingredients:

2 pounds beets, trimmed (6 medium) * 1/4 cup water* 6 tablespoons  unsalted butter

1/4 cup chopped fresh dill *1 tablespoon fresh lemon juice

Directions:

Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool

Chilled Beet Salad

March 4, 2015 /

Chilled Beet Salad

1 bunch beets, with tops removed

1/2 cup basil leaves, finely shredded

1/4 cup rice wine vinegar or balsamic vinegar

2 garlic scapes, chopped

2 tbsp olive oil

salt and pepper to taste

1.) Steam whole beets with skins on until soft. Remove from steaming basket and peal off skins by hand (I usually do this running them under cold water).

2.) Slice beets either into cubes or bite sized half moons, put in bowl and pour vinegar over them and toss. Put in fridge till chilled (1/2 hour).

3.) Removed from fridge, toss with basil, garlic scapes, olive oil, salt and pepper to taste.

Broccoli and Potato Frittata

March 4, 2015 /

Broccoli and Potato Frittata

Farmer John’s Cookbook  ~Angelic Organics    Serves 4-6

This basic frittata recipe can easily be added to with other vegetables and spices, and leftovers make a wonderful snack.

8 Tablespoons butter or olive oil

3/4 potato, diced

1/2 cup leek or onion, chopped

1/2 teaspoon red pepper flakes

1 clove garlic, minced

2 cups broccoli, chopped

2 1/2 teaspoons salt

6 eggs

1/2 cup Parmesan cheese, grated

black pepper

 

1. Fill a large pot with water and bring to a boil

2. Combine 6 Tablespoons of the butter/olive oil over medium heat in a heavy, 10-inch, non-stick skillet with an ovenproof handle. Heat over medium heat until the butter is melted.

3. Add the potatoes, onion, and red pepper flakes, sauté until the potatoes are soft and brown and the onions are golden.

4. Add the garlic, cook, stirring, for 2 minutes. Transfer to a plate to cool.

5. Add the broccoli and 2 teaspoons of the salt to the pot of boiling water. Cook until the broccoli is barely tender, 3-5 minutes. Drain and let cool.

6. Beat the eggs in a large bowl. Add the cooked potato mixture, broccoli, 6 Tablespoons of the Parmesan cheese, the remaining 1/2 teaspoon of salt, and pepper to taste.

7. Preheat the broiler.

8. Melt the remaining 2 Tablespoons of butter/olive oil in the skillet over medium heat. Pour in the egg mixture and immediately reduce the heat to low. Cook, without stirring, until the edges of the eggs are well set, about 10 minutes. The top will still look eggy and undone.

9. Sprinkle on the remaining Parmesan cheese and transfer the frittata to the broiler. Broil until puffy and slightly browned, checking every minute. The cooking time will depend on how cooked the egg already is and how hot your broiler gets.

Mollie Katzen’s The Enchanted Broccoli Forest

March 4, 2015 /

Mollie Katzen’s The Enchanted Broccoli Forest

Ingredients

  • 2 cups brown or white rice
  • 1 pound fresh broccoli
  • 1 tablespoon butter or canola oil (plus a little extra for the pan)
  • 1 cup chopped onion
  • 3/4 teaspoons salt
  • 1 large clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill (or 2 teaspoons dried)
  • 3 tablespoons fresh mint (or 3 teaspoons dried)
  • 1/4 cup minced fresh parsley
  • pepper to taste
  • cayenne to taste
  • Options:
  • 1/2 cup toasted sunflower seeds
  • 1/4 pound Swiss or cheddar cheese, grated
  • a little extra butter for the top

Directions

      1. Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you.
      2. Preheat oven to 325° F.
      3. Lightly grease a 9 x 13 baking pan. Melt the butter or heat the oil in a large, deep skillet or Dutch oven. Add the onion and salt and saute over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and the lemon juice and saute for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste along with the optional ingredients. Taste to correct salt, if necessary, and spread in the prepared pan.
      4. Now the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake just until heated through (15 -20 minutes). Serve right away.

 

Raw Beet and Cabbage Slaw Recipe

March 4, 2015 /

Raw Beet and Cabbage Slaw Recipe

Ingredients

  • 1/2 head of cabbage
  • 2 medium raw beets
  • 1 cup thinly sliced scallions
  • 1/4 cup fresh flat leaf parsley
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Wash and core the cabbage. Shred cabbage as finely as possible into ribbons, and grate beets. If you have  a food processor, use the slicing disc and process the cabbage and transfer to a large bowl. Install the shredding disc and process the  beets and transfer to the bowl. Install the chopping blade and process the parsley and transfer to the bowl. Thinly slice the scallions and add to the bowl.

Combine vinegar, oil, salt and pepper in a small bowl and whisk until salt dissolves. Toss vinaigrette with the cabbage-beet-carrot mixture. Allow the slaw to stand for 20-30 minutes before serving, tossing regularly. Add additional salt and pepper to taste and serve.

Cabbage and Lentil Salad

March 4, 2015 /

Cabbage and Lentil Salad, inspired by friend Ashley Savage

This is one of my favorite summer time cold lunches, filled with the vitamin C and energy from the cabbage and the well balance protein from the Lentils, and the herbs really light up the dish!

Ingredients:

1/2 green cabbage, shredded into fine ribbons * 1/2 bunch scallions, sliced thin, use the whole thing! * 1 cup assortment of herbs, finely chopped, the more the merrier: dill, parsley, basil, mint  * 1/2 head frisee (optional) finely chopped * 2 to 4 tbsp olive oil * 3 tbsp rice wine vinegar * 1 tsp sea salt * 1/2 tsp red pepper flakes *3 cups green lentils (cooked and cooled)

Put shredded cabbage, frissee, and salt into a large mixing bowl, gently massage with your hands till the cabbage is slightly wilted, add rest of ingredients and you can add more salt and pepper to taste. I also like to top it with chopped raw snap peas and cucumbers if I have them!

ROASTED CABBAGE WEDGES

March 4, 2015 /

ROASTED CABBAGE WEDGES

Ingredients:

4 tablespoons olive oil

1 medium green cabbage, slice into 1 inch this slices or cut Caraflex conical cabbage into wedges

sea salt and pepper

1 teaspoon caraway or fennel seeds

Directions:

Preheat oven to 400 degrees. Lightly brush rimmed backing sheet or dish with olive oil.  Place cabbage wedges or slices in a single layer on sheet and brush with olive oil. Sprinkle with  salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Savory Carrot Muffins

March 4, 2015 /

Savory Carrot Muffins  makes 12 muffins

4 Tbsp olive oil (2 Tbsp for cooking carrots + 2 Tbsp for the dough)
2 1/2 cups carrots, grates
1 1/4 milk
2 eggs, beaten
1 1/2 cup flour
1 Tbsp baking powder
1 tsp garlic, minced
1/2 tsp ground coriander
1/2 tsp salt
1. Preheat the oven to 375F and line a muffin pan with paper liners.
2. In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the grated carrots and cook, stirring occasionally, until the carrots are cooked through, for about 8 to 10 minutes. Make sure not to over-cook the carrots.
3. In the meantime, put the flour, baking powder, garlic, ground coriander and salt into a bowl. Mix to combine.
4. In a different bowl, add the eggs, milk and 2 tablespoons of olive oil. Stir to combine. Add the cooked carrots and mix just until combined.
5. Add the dry ingredients to the wet ingredients and mix.
6. Spoon the dough into muffin pan, dividing evenly. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of a muffin comes out cleanly.

Braised Green Bean and Chickpea Salad

March 4, 2015 /

Braised Green Bean and Chickpea Salad  serves 4-6

This salad is delicious served warm on its own or over rice or pasta, but also works well chilled.

olive oil

1/4 cup onion, chopped

1/4 tsp red pepper flakes

1/2 tsp salt

1 lb green beans

1 can of chickpeas/garbanzo beans (or 1 lb cooked)

1 Tbsp lemon juice

1. Heat a medium-sized pot over medium heat and add a drizzle of olive oil. Add the onion, red pepper flakes, and salt, and cook until the onion is soft.

2. Add the green beans and a small splash of water (or white wine) and cover, cook until the green beans are tender but not yet rubbery, about 5 minutes.

3. Add the chickpeas and cook an additional 5 minutes.

4. Drizzle with lemon juice before serving.

Cold Cucumber Salad   6-8 servings

This is a great salad to cool down in the heat of the summer.

2 cucumbers, sliced thinly

1 Tablespoon salt

1/2 cup white vinegar

1/4 cup dill, finely chopped

3 Tablespoons sugar

black pepper

 

1. Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.

2. Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.

3. Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.

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