June is that magical time of year when your garlic bulbs even do pirouettes that spiral into pretty or delicious. The cress or the sorrel should also be booming because the full heat of summer has not yet hit. Your scapes will be best just as they come out of their first spiral. Any longer and you want to dice them for a stir fry or other steam cooked thing. As with all garden produce wash it well and check for insect damage , although garlic is repellent to most insect and is unlikely to be so afflicted.
1/2 chopped to fit your blender/food processor garlic scapes
1/2 cup sorrel(lemony), cress (peppery), spinach or chard (if using spinach or chard add 1 tb lemon juice.
1/2 smoked cheddar or other very sharp cheddar
1/4 cup olive oil
pinch salt
blend until a smooth paste
sequester in jar and cover with a thin layer of olive oil.
eat with bread, crackers,in risotto, with white beans, on apples, etc.
Showing posts with label good hot or cold. Show all posts
Showing posts with label good hot or cold. Show all posts
Monday, June 17, 2013
Thursday, July 26, 2012
ful medames- egyptian style fava beans (vegan option/ gf)
While fava beans are a bit more effort than most other dried beans, the deliciousness and nutrient density of them more than makes up for the PITA factor. Fava beans have fiber, folate,and tend to be lower sodium even when canned. A bag shouldn't run you more than 2$ conventional 4$ organic. Do not attempt to crockpot fava beans unless they have been soaked overnight. Try to find haba style beans (pre peeled). If you cannot find haba style, peel the outer skin after soaking and before cooking for approximately 8 hours high in a crockpot or 3 on a stovetop. Once the beans are cooked this thing takes 15 minutes max. Yes, you can also make this from canned fava beans...and let's be honest I did tonight.
Peel and Slice 1 small red onion into pretty little rounds. You can use any sweet onion but I like how the red looks and it's the same price by the bag at our local market Or you can just use 3 green onions chopped up. If you choose those add them with the parsley.
Slice 3 cloves of garlic
Put the above in a pan with 2 tb olive oil and heat at medium until onions are translucent.
Optional: add 1 tb cumin seeds, a pinch of oregano or cinnamon or some red pepper flake.
Add 12 ounces mostly drained beans. Note: if you plan on mashing your ful leave in about a half cup of the liquid. I prefer mine unmashed.
Cook with onion mixture and the juice of 1/2 large or 1 small lemon until liquid is mostly evaporated.
Salt to taste or Salt after cooking. Mash, if desired.
Garnish with 1/2 bunch chopped parsley and tomato.
Crumble in 1 oz feta if you like. Drizzle on thinned tahini or Bakdoonisiya.
It won't taste quite right without some tahini flavour and the addition of tahini makes the favas a complete protein.
Eat with rice, chopepd cucumber and tomatoes, dill rice, pita,on its own, or with yogurt. Seriously, make the Bakdoonisiya if you have an extra 10 minutes.
Peel and Slice 1 small red onion into pretty little rounds. You can use any sweet onion but I like how the red looks and it's the same price by the bag at our local market Or you can just use 3 green onions chopped up. If you choose those add them with the parsley.
Slice 3 cloves of garlic
Put the above in a pan with 2 tb olive oil and heat at medium until onions are translucent.
Optional: add 1 tb cumin seeds, a pinch of oregano or cinnamon or some red pepper flake.
Add 12 ounces mostly drained beans. Note: if you plan on mashing your ful leave in about a half cup of the liquid. I prefer mine unmashed.
Cook with onion mixture and the juice of 1/2 large or 1 small lemon until liquid is mostly evaporated.
Salt to taste or Salt after cooking. Mash, if desired.
Garnish with 1/2 bunch chopped parsley and tomato.
Crumble in 1 oz feta if you like. Drizzle on thinned tahini or Bakdoonisiya.
It won't taste quite right without some tahini flavour and the addition of tahini makes the favas a complete protein.
Eat with rice, chopepd cucumber and tomatoes, dill rice, pita,on its own, or with yogurt. Seriously, make the Bakdoonisiya if you have an extra 10 minutes.
Tuesday, May 22, 2012
leek and potato soup (vegan)
1.In larger soup pot dissolve 2 cubes or 3 TB vegan chicken flavor
boullion or soak three dried shitakes cut into bits with 1 tsp salt in
three boiling cups water
2.Take 2 lg cleaned leeks sliced into rounds or cut fine please use all but the toughest of the green parts and all of the white.add 4 toes of garlic chopped.
3. Saute leeks and garlic in olive oil til green parts turn emerald
4. Add leeks to the pot add 2-4 clean and chopped potatoes or parsnips. I like red potatoes and parsnips for this application (if you don't peel them it's not as fancy looking but generally has more fiber) add optional 1 tb of nutritional yeast
5.Allow to boil until the potatoes fall apart. add optional 1 cup blonde beer, hard cider or white wine and allow alcohol
to blend with other flavors and simmer down.
6. Add one TB brown mustard (skip it if you don't have it)
7. 2-3 cups almond milk (or you could use soy but rice will taste gross)
can be served cold and pureed
can be served hot and pureed
If you want it thicker simmer longer or use more potatoes
if you want to make it heartier/healthier you could add carrots, peas, frozen and thawed bits of tofu (chewy texture), chard,mushrooms,asparagus,kale or cabbage (though bok choy turns out pretty gross here) broccoli isn't a great idea here as it gets bitter when stewing.
2.Take 2 lg cleaned leeks sliced into rounds or cut fine please use all but the toughest of the green parts and all of the white.add 4 toes of garlic chopped.
3. Saute leeks and garlic in olive oil til green parts turn emerald
4. Add leeks to the pot add 2-4 clean and chopped potatoes or parsnips. I like red potatoes and parsnips for this application (if you don't peel them it's not as fancy looking but generally has more fiber) add optional 1 tb of nutritional yeast
5.Allow to boil until the potatoes fall apart. add optional 1 cup blonde beer, hard cider or white wine and allow alcohol
to blend with other flavors and simmer down.
6. Add one TB brown mustard (skip it if you don't have it)
7. 2-3 cups almond milk (or you could use soy but rice will taste gross)
can be served cold and pureed
can be served hot and pureed
If you want it thicker simmer longer or use more potatoes
if you want to make it heartier/healthier you could add carrots, peas, frozen and thawed bits of tofu (chewy texture), chard,mushrooms,asparagus,kale or cabbage (though bok choy turns out pretty gross here) broccoli isn't a great idea here as it gets bitter when stewing.
Thursday, November 10, 2011
red lentil stew and creamy coconut curry stew upgrade
Ingredients
8 oz red lentils (can also use yellow split peas in this recipe)
paprika (sweet)
Onion
5 cloves garlic
1/4 cup lemon juice. (fresh if you can but not imperative)
6 cups veggie broth ,chicken stock or 6 cups water plus 2 cubes vegetarian chicken flavor boullion (I like the rapunzel no salt) 2 tb Harissa(if you can't find it sri racha or gochu chang works well instead, In a pinch Lousiana hotsauce will do)
optional add ins: dill, 2 carrots, a potato, a red or orange pepper) 2 handfuls fresh spinach, a handful of barley or kasha, parsley, salt
freezer containers (recipe easily doubles)
1.Put one half bag (8 oz) red lentils in a medium 6 qt pot and add 6 cups water(or chicken stock). Check for stones or rotten beans. If anything floats to the top pick it out and use new water. If using kasha or barley add it now.
Turn heat on high.
2. chop one large onion saute until translucent in two TB olive oil . add one tb whole cumin to the oil and 1 tsp paprika.
3. add 5 cloves or more sliced garlic and saute for 1 more minute (if you add the garlic in at the same time as they onions they will burn and ruin your soup.)
3. Add one two chopped carrots or chopped potatoes if desired
4. grind cumin over lentils 15 times (or add 1 tb ground cumin). Stir the lentils every few minutes as you do this.
5. add onions, garlic, spices to lentils
6. after about 20 minutes add broth cubes if you used water or add at beginning on low for crock pot
7. add 2 cups water and reduce heat to medium. now go do something else in the kitchen for about ten minutes.
8. add lemon juice and stir. If lentils are falling apart taste. if not wait ten more minutes.
9. Adjust salt ,lemon, olive oil, and cumin to your taste
11. If using dill add 1 small handful chopped fronds (skip it if you can't get fresh or frozen)
or 2 handfuls chiffonaded spinach (you could use chard or kale here if you wanted but then add it when you add the lemon)
12. Simmer until blended. about 5 minutes
13.Garnish with thin lemon slices and or parsley if desired
Ok so let's say you've been eating on this for a week because you quadrupled the recipe because it's finals week (or you have doubleshifts )or you don't feel like cooking. You're sick of it.There's no room in the freezer. Well it turns into other stuff pretty easily
Let's say you want:
Curried coconut lentil soup (good hot or chilled)
and you have
4 cups of red lentil stew
1/2 can of whole coconut milk (12 oz) or 4 oz unsweetened coconut cream(half a small tetra pack)
2 tb curry paste (any kind but I think green works best here) or 3 tb good curry powder
and optionally some leftover roasted tofu (or grilled chicken breast or cooked shrimp) and maybe some cilantro
There are two methods for step one:
If you are lazy and/or hot and have a blender
put cooled stew , curry and and coconut milk (and cilantro if using) in blender and pulse until smooth.
Stove top (it's going to be chunkier unless you blend it too)
Add all ingredients and stir in a pot until blended even if you want to serve it chilled so the flavors can marry
Step Two:
Heat or chill and pour into bowls. Garnish with tofu, or shrimp
or chicken if desired. If you used cilantro garnish with a little as a warning to cilantro haters.
Step 3: In the extremely unlikely event of leftovers serve heated over steamed rice (white or brown) along side a salad or some pickled veggies
8 oz red lentils (can also use yellow split peas in this recipe)
paprika (sweet)
Onion
5 cloves garlic
1/4 cup lemon juice. (fresh if you can but not imperative)
6 cups veggie broth ,chicken stock or 6 cups water plus 2 cubes vegetarian chicken flavor boullion (I like the rapunzel no salt) 2 tb Harissa(if you can't find it sri racha or gochu chang works well instead, In a pinch Lousiana hotsauce will do)
optional add ins: dill, 2 carrots, a potato, a red or orange pepper) 2 handfuls fresh spinach, a handful of barley or kasha, parsley, salt
freezer containers (recipe easily doubles)
1.Put one half bag (8 oz) red lentils in a medium 6 qt pot and add 6 cups water(or chicken stock). Check for stones or rotten beans. If anything floats to the top pick it out and use new water. If using kasha or barley add it now.
Turn heat on high.
2. chop one large onion saute until translucent in two TB olive oil . add one tb whole cumin to the oil and 1 tsp paprika.
3. add 5 cloves or more sliced garlic and saute for 1 more minute (if you add the garlic in at the same time as they onions they will burn and ruin your soup.)
3. Add one two chopped carrots or chopped potatoes if desired
4. grind cumin over lentils 15 times (or add 1 tb ground cumin). Stir the lentils every few minutes as you do this.
5. add onions, garlic, spices to lentils
6. after about 20 minutes add broth cubes if you used water or add at beginning on low for crock pot
7. add 2 cups water and reduce heat to medium. now go do something else in the kitchen for about ten minutes.
8. add lemon juice and stir. If lentils are falling apart taste. if not wait ten more minutes.
9. Adjust salt ,lemon, olive oil, and cumin to your taste
11. If using dill add 1 small handful chopped fronds (skip it if you can't get fresh or frozen)
or 2 handfuls chiffonaded spinach (you could use chard or kale here if you wanted but then add it when you add the lemon)
12. Simmer until blended. about 5 minutes
13.Garnish with thin lemon slices and or parsley if desired
Ok so let's say you've been eating on this for a week because you quadrupled the recipe because it's finals week (or you have doubleshifts )or you don't feel like cooking. You're sick of it.There's no room in the freezer. Well it turns into other stuff pretty easily
Let's say you want:
Curried coconut lentil soup (good hot or chilled)
and you have
4 cups of red lentil stew
1/2 can of whole coconut milk (12 oz) or 4 oz unsweetened coconut cream(half a small tetra pack)
2 tb curry paste (any kind but I think green works best here) or 3 tb good curry powder
and optionally some leftover roasted tofu (or grilled chicken breast or cooked shrimp) and maybe some cilantro
There are two methods for step one:
If you are lazy and/or hot and have a blender
put cooled stew , curry and and coconut milk (and cilantro if using) in blender and pulse until smooth.
Stove top (it's going to be chunkier unless you blend it too)
Add all ingredients and stir in a pot until blended even if you want to serve it chilled so the flavors can marry
Step Two:
Heat or chill and pour into bowls. Garnish with tofu, or shrimp
or chicken if desired. If you used cilantro garnish with a little as a warning to cilantro haters.
Step 3: In the extremely unlikely event of leftovers serve heated over steamed rice (white or brown) along side a salad or some pickled veggies
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