Zucchini Fritters

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Courtney's Potato and Corn Herbed Fritter

My darling neighbor, Courtney, has inspired me. Instead of borrowing a cup or sugar or a stick of butter, she shares her culinary creations, and this lady can cook! I’ve returned the favor and had her taste a few of my concoctions as well. Yesterday she came to return a plate and had filled it with potato and corn herbed fritters with just a little zing of hot pepper. They were delicious. My first thought was, Thank God for ambitious cooks – I love having them for neighbors! My second thought was, I could make zucchini fritters!

Again, my goal is to rid the fridge of all CSA veggies before Thursday. This Indian curried version of the zucchini fritter has local, organic zucchini, onions and eggs. I served it with Tzatziki made with CSA cucumbers and mint from my garden. Serious fantastic fusion of flavors!

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Ingredients:

3 medium zucchini, grated

2 small onions, grated

salt to sprinkle

5 cloves garlic

1/2 cup walnuts

1/3 cup flour

2 eggs, beaten

3 cups bread crumbs

2 tsp. canola oil

1 tsp. curry powder

1/2 tsp. brown mustard seed

1/4 tsp. asefetida

1/2 tsp. garam masala

Directions:

1. Grate the zucchini and onions. Sprinkle with salt and mix. Place them in a cheese cloth or towel over a colander. Let the vegetables sit while you prep the other things. Later you will squeeze out the liquid.

2. Use a food processor to chop the garlic and walnuts. Dump these into a large mixing bowl and add the flour.

3. Heat the canola oil in a pan. You will place all the spices in hot oil and cook until the mustard seed begins to pop. Dump all spices and oil into you mixing bowl with walnuts, garlic and flour. Mix all together.

4. In a separate bowl beat two eggs. Then add them to the other ingredients.

5. Squeeze water from zucchini and onions and add to mixing bowl.

6. Oil two cookie sheets with canola. Preheat oven to 450 degrees.

7. Make balls about one and a half inches in diameter, roll in breadcrumbs and flatten slightly.

8. Bake until the bottoms brown then gently flip. Place them back in the oven until the fritters are browned on both sides. I baked this batch about 50 minutes.

9. Serve with Tzatziki.

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Shanghai (Leftovers) Pancake

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I have the answer to leftovers that are still quite fine, but have overstayed their welcome – turn them into chewy Shanghai pancakes. The other day I made some of my Italian uncle’s favorite “Scarola e Fagioli,” or White Beans and Greens for lunch, but with the abundance of food right now, we had a lot left over. I dind’t actually use escarole, but rather, red stemmed swiss chard. While sitting in the fridge, the swiss chard converted the beans to a feisty shade of pink and the whole dish became a little mushy all around, although still quite tasty. Nevertheless, this leftover concoction of pretty in pinks will not be consumed by the boys in the house, and I cannot possibly eat it all myself. So, I got to thinking, how can I repurpose rather than waste? I could turn the leftovers into little fried croquettes or make a baked torta…or hmmm, how about a savory Asian style pancake topped with the leftover egg roll sauce from yesterday? That’s it!

I found a delicious looking recipe for Scallion Pancakes a couple of weeks ago on a site called, “Lick My Spoon,” and the pictures have been haunting me ever since. This is one of those addicting foods that the human being can’t get out of the brain, but I was deterred as the recipe, with its kneading and waiting, seemed a little too involved for my lazy cooking style. After deciding on savory pancakes, I assumed I would take a shortcut and whip the leftovers into a pancake batter to pour on a griddle, but I found myself instead drawn to the Shanghai manner of a rolled dough cake. I like how the dough is firm when the savories are added. I just couldn’t resist giving it a try, but with some modifications. My shortcuts: I didn’t boil the water, but instead used cold, I shortened the kneading time to only a couple of minutes, and I didn’t let the dough sit. I whipped it up and rolled it out!

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Not only did I top the dough with the leftover Scarola e Fagioli, but I also used up the leftover fennel pesto. I wanted to include onions as well, so I sauteed two of the skinny reds that came from my Foxtail CSA. The picture above shows only the onions.

After you get the leftovers spread evenly across the dough, roll it up like you would a cinnamon roll and then coil it like a snake. For the final roll, I would recommend you roll this bad boy out on a floured pizza board because it is very hard to move once it’s flattened. Place the coil on the board and very gently roll it out until it’s about as big as your biggest frying pan or griddle – perhaps 12 inches or so. Once it’s on the floured pizza board you can gently slide it off into the hot oiled pan. Here’s where you want to look at the illustrations on “Lick My Spoon” – it will be very clear how to roll it out. I let it cook until it was browned on the bottom then flipped it over. It was fantastic with the spicy egg roll sauce from yesterday! Thumbs were up all around the house for this one and unfortunately, we don’t have any leftovers!

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Dough Ingredients:

1 1/2 cups flour

1/2 cup water – perhaps a dribble more to get all the flour incorporated

oil to coat frying pan

Directions: Mix the flour and water together until blended. Turn it out onto a well floured counter and knead for 2 or 3 minutes until the dough is smooth. Follow the directions above for filling, rolling, coiling and re-rolling.

Note: Notice the recipe does not include salt. You will want to include a little salt in whatever sauce you top these with. We used the egg roll sauce with soy sauce, sesame oil, mirin, rice wine vinegar, honey or agave nectar and chiles.

Swiss Chard Stems with Summer Squash

Swiss Chard Stems with Summer Squash

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(Read this using a sing-song voice – if you know my mother, Martha, you know exactly how to say it!)

The CSA box is beginning to feel a little overwhelming!

Until this week, my daily cooking regimen was very leisurely. It included a cup of coffee and an early morning hour or two of prepping veggies and preparing a dish. The veggies in last week’s CSA made a pot pie, a gallete, a bag of frozen cauliflower, baby greens salads, simple steamed green beans, cucumber slices, fennel pesto and this side of sauteed swiss chard and summer squash (Recipe: I used about 1 Tbs. of the fennel pesto to saute the vegetables.)

I never once felt overwhelmed. Well, I picked up the new bounty last night and looking ahead at the next week’s cooking regimen, I finally understand why, with some farms, folks like to split the CSA. I’ll need to cook every day if I’m going to empty the fridge by next Thursday. Now, here’s the other problem: there’s a lot of food around here to eat. I have been freezing a few things and sharing with friends, but this week’s bounty will be the tipping point. It’s time to entertain! Expect small bites and toothpicks in this week’s recipes.

Max was watching Curious George yesterday on TV and told me that the Man in the Yellow Hat said, “It’s not a party unless you pick up small food with toothpicks!” That will be my motto for the week!

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This week in the box: orange beets, red potatoes, cucumbers, zucchini, yellow squash, swiss chard, red onions, basil,  baby field greens, and green beans.

Happy Cooking.

Galette with caramelized onion, fennel and kale

Galette with caramelized onion, fennel and kale


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This galette is made possible from the generous contribution of a leftover pastry from yesterday’s pot pie!  Like the beans I cook in bulk, I think I will continue to double every pastry recipe and freeze half for later adventures! It makes the second adventure so easy!

Once again, I am working through the contents of this week’s luscious bounty from my Foxtail Farm CSA. This dish includes small red onions, fennel, kale, zucchini and yellow squash from the box. I also made a fennel and rosemary pesto to top the galette, and I’m sure that will evolve into sandwich topping or pasta sauce for multi-purposed enjoyment!

Ingredients:

Filling:

2 Tbs. olive oil

2 cups diced red onion

3 large fennel bulbs thinly sliced

4 cloves garlic, minced

6 large stalks kale deveined and chopped

3/4 cup crumbled sheep’s milk feta

Yellow squash, thinly sliced

Zucchini, thinly sliced

Pastry:

3 cups all-purpose flour

1 teaspoons kosher salt

1 teaspoon baking powder

2 sticks cold unsalted butter, diced

2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Pastry Directions:

This is a food processor method for pastry.  Start by mixing the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add diced butter and pulse a few times until it looks like a crumble. I like to pulse the machine and add the ice water in a slow dribble just until it comes together. Dump the dough out onto the counter and knead quickly into a ball. Place it in a covered bowl in the fridge for at least 30 minutes.

Filling Directions:

This caramelization process is not something I normally do very well when I am working. I just don’t have the time for it, but as I am home now, I can fiddle with these techniques that involve a little more time and patience. I thinly sliced the onions and fennel and tossed them into a heated pan with olive oil. I had the heat moderately high to give them a quick cook, but then turned it down as low as I could and left them to caramelize for about twenty minutes. I did stir them occasionally, and when the pan began to dry, I put the lid on to deglaze with their own juices. While the onions and fennel were sauteing, I steamed the kale for perhaps ten minutes. I then added it to the onions and fennel and allowed them to slowly cook together. I used the steaming water from the kale to deglaze the pan a couple of times, and when all the liquid was evaporated and my fennel and onions a lovely shade of toffee, I considered the process to be over. I mixed in most of the feta leaving just a little to sprinkle on top for the final bake.

Preheat the oven to 400 degrees and roll out the galette crust. Place it on a large cookie sheet and fill the middle of the pastry with the vegetable mixture. Decorate with the summer squashes, and then fold up the pastry around the filling. Sprinkle the last of the feta on top and bake for about 50 minutes or until the crust is golden brown. I brushed this crust with the fennel and rosemary pesto about ten minutes before it was finished baking.

Baked Falafel with Tamarind Yogurt Chutney

Baked Falafel with Tamarind Yogurt Chutney

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Chow Vegan hit my radar today and while browsing though her site, I found a recipe for baked falafel. Of course, I can never follow a recipe exactly – either I don’t have all the ingredients or I think it would be better a different way, so of course, I embellished this one a bit in the herb department. I have lots of herbs in my garden, but none of the ones specified in the original recipe. Also, after hearing David Kessler’s piece about his new book, I decided to try to cut back on sodium a little with this recipe. I used about 1 tsp. in the falafel, but my taste buds would like more.

The chutney idea comes from Madhur Jaffrey’s book, World Vegetarian, and of course I embellished there as well. She includes fresh ginger and fresh chile, which I can’t believe, I am out of at the moment. I used a dried chile del arbol instead, and I am sure the fresh would be better.

Falafel Ingredients:

  • 3-4 cups garbanzo beans
  • 1 medium onion
  • 5 large garlic cloves
  • mixed fresh herbs ( I used 2 sprigs mint, 6 sage leaves, 1 sprig rosemary, 4 basil leaves, 1 sprig chervil)
  • Juice 1/2 lemon
  • 2 tsp. olive oil
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. crushed pepper flakes
  • 4 Tbs. flour
  • 2 tsp. baking powder
  • salt and pepper to taste

Directions:

I added the garbanzo beans last and tried to leave them fairly chunky. Everything else can be well chopped using a food processor. Start with the onion and garlic and chop. Then add all the other ingredients except the beans. Pulse until everything is well mixed. Add the beans and pulse just a little until they are chopped, but not totally pureed.

These can be formed into any shape you prefer. Traditional falafel are formed into balls, but can be made into patties for an easier-to-eat sandwich. I have appetizers on my brain, so I made them in the shape of little sticks to dip in the Tamarind Yogurt Chutney. I baked them on a greased cookie sheet in a 400 degree oven for 30 minutes until they were brown on the bottom. Then I turned them over and baked for another 15 minutes.

Tamarind Yogurt Chutney

  • 2 Tbs. tamarind paste
  • 1 cup water
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1/4 tsp. ground hot pepper
  • 2 tsp. ground cumin

For the original recipe, I used a prepared tamarind chutney. If you use fresh tamarind paste, you will need to cook the above ingredients at a simmer until the chutney is reduced by about half. Here is a very informative YouTube demo for tamarind chutney from “Show Me the Curry.”

In a separate bowl mix the yogurt ingredients.

  • 1/2 cup yogurt
  • 1/8 tsp. salt
  • 1 sprig mint chopped
  • 1 scallion thinly sliced
  • 1/2 tsp. ground hot pepper (better yet, use 1 tsp. finely chopped fresh green chile)
  • Fresh ground black pepper

After the yogurt ingredients are mixed, the idea is to mix the two dips leaving a little swirl pattern in the dish. I mixed in only about 1/4 of the tamarind chutney, which considering all the sugar, gave me a little relief!

Indian Curry Fried Rice

Indian Curry Fried Rice

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This is a nice take on fried rice – a little surprise of flavors! This dish was prepared for the almost-nine-year-old in our life who doesn’t like brown rice. If I had my druthers, I would prefer the nutty chew of a good stubby brown, but I’ll settle for jasmine. It’s not as healthy, but with the coconut oil, it’s really lovely, and the Penzeys Balti was an easy way to give it a kick.

Ingredients

1 Tbs. peanut oil

1 tsp. sesame oil

1 tsp. coconut oil

1 medium onion diced

1 cup diced carrots

1 small head cauliflower

1 small bunch broccoli

5 cloves garlic

2-3 cups cooked rice

3/4 tsp. salt

Freshly ground black pepper

1/2 tsp. crushed red pepper flakes

1 tsp. Penzeys Balti Seasoning

Lemon wedge

Directions:

I used a big stainless skillet for this project because I can keep everything to a single layer. I like to brown the carrots and cauliflower in my fried rice. I always prep all the vegetables first so I can cook them in an appropriate order. First get the pan hot and put the oils in. Once the pan is hot, turn it down to carmelize the onion. When the onion begins to turn a golden brown, add the carrots and cauliflower to the pan. I let them cook until the sides brown. Next add the broccoli and give the veggies a mix. Once the broccoli is bright grees, add the garlic and mix. As soon as that fragrant garlic comes up out of the pan add the rice to the mix. Now I turn the heat up just a little and stir to mix it all together. Keep the food in the skillet moving so the garlic doesn’t burn. As soon as it’s mixed turn down the heat again. Add all the spices and mix well. I always get a crust on the bottom of the pan when I make fried rice. I’ve tried using more oil, but tend to not like it when it’s greasy. It may be my pan, or just the reality of fried rice. Any thoughts or suggestions?

Pizza on the Grill

Grilled Pizza

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The last CSA went to the cabin with us, but out of routine, not many photo worthy meals were produced. These pizzas weren’t part of the plan, so we had an unexpected and delightful surprise. Max wanted pizza, but none of the adults wanted to trudge into town. Pita pizzas on the grill ended up a very satisfying alternative. We had a jar of Del Grosso organic pasta sauce, mini pitas, garlic scapes from the CSA, red onion, artichoke hearts, feta and parmesan cheese. Everybody was able to make their own while the grill heated, and we enjoyed an amazingly easy and delicious summer-time meal.

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Lemon Garlic Ginger Stir Fry

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Lemon Garlic Ginger Stir Fry

Little did we know our eight-year-old (picky eater) boy likes snap peas! He relished in opening them with his fingers and licking out the peas then crunching happily on the pods. You’ll notice this stir fry is pretty saucy – that is per Max’s request. He likes the sauce in Asian dishes, and somehow manages to eat even the messiest things with his fingers! Despite constant reminders and prodding to use his spoon or fork, he managed to down a sizable bowl of this stuff sans utensils!

This stir fry was a little warm for such a hot Minnesota evening, but it has a nice ginger lemon freshness that fits well with summer. I decided not to use my food processor as I normally do, but to instead pull out the mortar and pestle. My thinking was to get the ginger and garlic oils out so the dish would hold a stronger flavor. It seemed to work. I also prepped all the veggies into bowls and made the sauce ahead. I find that stir frying is such a fast process, that it works better if everything is ready to toss into the pan.

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Ingredients:

1 tsp. sesame oil

1 tsp. canola oil

broccoli

snap peas

baby bok choi

1 red pepper

5 cloves garlic

1 finger fresh ginger

1/2 lemon juiced

1 serrano chile pepper

1/4 cup soy sauce

2 Tbs. rice wine vinegar

1/2 cup water

1 Tbs. sugar

1 Tbs. cornstarch

Step One:

Chop each of the vegetables and set out in individual bowls near the stove.

Step Two:

Chop the garlic, ginger and chile pepper. Then smash the chopped seasonings in a mortar and pestle. Squeeze the juice of 1/2 a lemon into the mixture and stir.

Step Three:

In a lowball glass mix soy sauce, 1/4 cup water, rice wine vinegar, sugar and cornstarch.

Step Four:

Kick everyone out of the kitchen so you don’t overcook the veggies! Heat a large skillet or wok and add the sesame and canola oil. By the way, I never actually measure the oil going into the pan, so please use as much oil as you deem necessary for a nice coating. Toss in the broccoli and stir until it begins to turn bright green. This just takes a minute or two. Then add the bok choi and mix into broccoli. Then toss in peppers and peas. Mix the veggies for a half minute or so. Now, move the veggies away from a small spot of the bottom of the pan so you can do a quick saute of the garlic ginger concoction. Once these are in the pan, keep them moving as you do not want the garlic to burn. Once you smell the fragrance released, mix everything in the pan together and add the other 1/4 cup of water. You can add more if you want a more saucy stirfry. Your heat should be on high and the water should very quickly come to a boil around the edges of the pan. Once you see the water boil, add your sauce and mix well. Turn off the heat and serve immediately.

Sofrito Salsa

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Sofrito Salsa

Doesn’t it just seem too dang hot for real food? I’d rather jump in the fridge with the vegetables than to cook them. I’m just not in the mood for anything that requires much time in the kitchen. So, I check in the fridge to see what’s NOT from the box, and under all the greens, I stumble upon this dash of red. It’s a six pack of red peppers from Costco – not fresh, not organic, but deliciously red – goes with the heat, you know.

I’ve always got black beans on the ready, so I decide to make some quick “Burrito Bowls” with what I call a “Sofrito Salsa.” Sofrito reigns from the warmer climates of places like Puerto Rico, Cuba and Haiti where it’s a base for much of their cooking. Simply, it’s onions, garlic, peppers and tomatoes sauteed in a bit of oil. It get’s a little sweet from the nearly caramelized onion and pepper, but I spiced it up a little with a Serrano pepper. It was easy to cook up a pot of green rice and eat the whole mess with crema and romaine from Foxtail Farm.

The Grain Belt Premium was inspired by my friend, Mark Johnston, whose film commercial for Grainbelt won third place. http://www.grainbelt.com/ Check it out! He eats meat, but hasn’t lost his creative juices!

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Sarah plates a meal – boring!

But Jeff plates with pizazz!

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Here’s the Sofrito Salsa recipe:

Ingredients:

1 Tbs. olive oil

1/2 red onion

4 cloves garlic

1 red pepper

1 roma tomato

1 serrano pepper

1/4 cup water

1/2 tsp. salt

1/2 tsp. sugar

1 small bunch cilantro finely chopped

1 lime juiced

Directions:

If you don’t have a food processor, you need one! Put the onion and the garlic in the processor and chop fine. Toss in heated pan with olive oil and saute. Stir frequently. Let the onions and garlic cook for about five minutes or until the onions lose most of their pink color. Meanwhile chop the pepper and tomato in the food processor and add to onions and garlic. Cook this for another three or four minutes. Add water and mix. Put sofrito mix into the freezer to cool for a few minutes. Chop the Serrano and cilantro in the food processor. When the sofrito is cool, add the Serrano, cilantro, salt, sugar and lime juice. Mix this all together. If it seems too thick, add a bit more water and stir again. Serve it up!

From the Box: Romaine Lettuce

Swiss Chard and Spinach Balls

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Timing and planning is everything when you get a CSA box. You need to plan out the menu, check your summer schedule and let everybody in your family know when they will be expected to dinner. If not, you run the risk of still having vegetables when the next delivery arrives and therefore, allowing your refrigerator explode.

Well, call me a fool. I handled the first CSA box of the year well, but didn’t allow for a little side trip to Costco and an after-volleyball gathering. I don’t usually buy fruits and veggies from Costco, but yesterday I just couldn’t pass on the four pounds of garlic and two huge bags of limes and lemons. Max was with me eyeing strawberries, white peaches, melons and grapes – not organic, but lovely and fresh. Not thinking about space in the fridge, I yielded. Well, needless to say, our very large fridge is at maximum capacity. To top it off, the volleyball team stopped by after the game, so Jeff stocked up on beer. His normal trip to the liquor store involves two varieties of beer, but last night he wanted to please, so three varieties were shoved into every available nook and cranny of our already overweight icebox. And…today is Thursday…CSA delivery day! I’m starting off on the wrong end of things here!

My original menu for the first CSA included three meals: the Bahn Mi Sandwich with pickled vegetables, Greens and Beans, and then the Curried Vegetables. I ended up adding another menu item as I had left over swiss chard. Knowing that the volleyballers would be over, I decided on an appetizer of swiss chard and spinach balls. They were tasty and would have been fabulous with a little soy ginger sauce for dipping. I didn’t include a dipping sauce, but would next time.

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Swiss Chard and Spinach Balls

Ingredients:

  • 1/2 red onion, diced
  • 4-5 cloves garlic, chopped
  • 1 inch ginger, chopped
  • 1 Tbs. olive oil
  • splash of red wine vinegar to deglaze
  • 1 large bunch swiss chard, chopped
  • 1/2 pound spinach
  • 1 cup parmesan cheese
  • 2 cups crushed bread crumbs
  • 1/8 tsp red pepper flakes
  • 3 eggs

Directions:

In a large skillet, heat the oil and saute the onions. I like to cook onions slowly to carmelize. When they begin to brown add the chopped garlic and ginger. Stir these until they become frangrant and just begin to brown. Deglaze the pan with a splash of red wine venegar. Add the swiss chard first and mix in with garlic, ginger and onions. Let this cook until it wilts then add spinach. Mix this into the other ingredients and stir until wilted. Toss in the pepper flakes. Turn greens out into a mixing bowl and refrigerate until cool. When the greens have cooled stir in the parmesan, bread crumbs and eggs. When everything is mixed well, they are ready to form into balls and bake.  I made the balls about an inch and a half in diameter, put them on a canola-greased cookie sheet, and baked them at 400 degrees for 1/2 an hour. They really were easy to make and were a great appetizer for our gathering. Spinach always stays in the teeth, so these should be served amongst friends!

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Swiss Chard, Baby Bok Choi and Broccoli Curry

IMG_2188Foxtail Farm Veggies – CSA Box Number One

http://foxtailcsa.com/

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It started to rain today! Yeah!!! That means our CSA boxes will be wonderful here in Minnesota this week and the next! We started off this spring with a drought, and lots of farmers and gardeners were worried, but when it rains like it did today, there’s hope! The only bad thing is that the farmers may have to deal with unfavorable work conditions as they pick and pack our lovely boxes. Let it be known that these boxes are highly appreciated!

My original idea for meal number three out of the CSA box would be a stir fry, but because of the rain, I opted for a Thai Curry instead. I love the warmth of soups with vegetables and that just seemed more appropriate on this foggy dreary day. It was also little humid today and I didn’t want to run the oven, so I decided to fry the tofu rather than bake it. The veggy curry and fried tofu made an amazingly delicious meal and there is just enough left over for a little reminder lunch tomorrow!

Spicy Tofu

Ingredients:

Extra Firm Tofu cubed- I used Wild Wood Organic Super Firm

Canola oil – enough for about 1/16 inch in pan

2 cloves garlic

1 inch fresh ginger

1 tsp. garlic chile paste

1 tsp. soy sauce

Directions:

Chop garlic and ginger in the food processor. Heat oil in a large skillet or wok. Toss in garlic and ginger for just enough time to turn fragrant, but not begin to crisp. You need to watch it carefully and stir carefully. I try to keep the garlic and ginger in a tidy pile, so when it is fragrant I can easily scoop it out. Scoop it out and set it aside in a bowl. It will later be mixed with the tofu. Keep your oil at a medium heat and toss in the cubed tofu. Let it brown up for a few minutes then turn to brown the other sides. The frying takes a few minutes and you do need to keep an eye on it. Continue to turn the tofu every few minutes so that each cube is lightly browned. When it is finished scoop the tofu out and place in a large mixing bowl. Toss in the lightly sauteed garlic and ginger as well as the chile paste and soy sauce. Mix carefully to evenly coat the tofu.

Vegetable Curry

Ingredients:

1 Tbs canola oil

1 small head broccoli

10 stalks swiss chard

4 baby bok choi diagonal cut

2 cloves garlic minced

1 inch fresh ginger minced

1/2 cup white wine

1/2 cup coconut milk

1/2 cup soy milk

2 Tbs. Thai green curry paste

soy sauce to taste

Directions: You should have all the ingredients for this dish ready to go as timing is very important. You don’t want to overcook the vegetables. In a large skillet or wok, heat oil and add garlic and ginger. Saute until fragrant then add chopped swiss chard. Mix and let cook a few minutes until the leaves are wilted and bright green. Add the bok Choi and broccoli and stir in. Add white wine and let simmer briefly. Stir in coconut milk, soy milk and soy sauce. Finally, put in the green curry paste making sure it gets incorporated into the liquid. Serve immediately over rice. Enjoy!

Spicy Fried Tofu

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Spicy Fried Tofu Recipe

Ingredients:

Extra Firm Tofu cubed- I used Wild Wood Organic Super Firm

Canola oil – enough for about 1/16 inch in pan

2 cloves garlic

1 inch fresh ginger

1 tsp. garlic chile paste

1 tsp. soy sauce

Directions:

Chop garlic and ginger in the food processor. Heat oil in a large skillet or wok. Toss in garlic and ginger for just enough time to turn fragrant, but not begin to crisp. You need to watch it carefully and stir carefully. I try to keep the garlic and ginger in a tidy pile, so when it is fragrant I can easily scoop it out. Scoop it out and set it aside in a bowl. It will later be mixed with the tofu. Keep your oil at a medium heat and toss in the cubed tofu. Let it brown up for a few minutes then turn to brown the other sides. The frying takes a few minutes and you do need to keep an eye on it. Continue to turn the tofu every few minutes so that each cube is lightly browned. When it is finished scoop the tofu out and place in a large mixing bowl. Toss in the lightly sauteed garlic and ginger as well as the chile paste and soy sauce. Mix carefully to evenly coat the tofu.

Sauted Spinach and Arugula with White Beans

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After an evening enjoying true Americana “Eve of Destruction” kitsch at the Elko Speedway, a lovely Italian peasant brunch can really cleanse the soul! Not only was the soul cleansed, but my post Saturday bad-American-beer hangover was calmed with these garlicky greens served with a chewy loaf of ciabatta, puffy omelet and goat cheese feta. I can’t seem to get enough of Laylita’s cebollas encurtidas (pickled onions) http://laylita.com/recipes/2008/03/10/cebollas-encurtidas-or-pickled-onions/ so they were brought out again to top the plates.

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Jeff does not eat eggs, so he loaded his plate with the ciabatta to mop up the greens and beans. He’s into Sriracha sauce lately, and loves to decorate the plates!

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These greens are really easy to make especially if you have the beans already prepared. I usually have two or three kinds of beans in small containers in the freezer ready to work with. I like to cook dry beans because they are so inexpensive compared to the canned variety. Last week I bought two pounds of white navy beans, cooked them, and divided them into four freezer containers. We ate the first container right away with stuffed burritos, and then I had the others frozen to work with later. On Thursday when I got the first CSA box, I pulled out a container and just had it thaw in the fridge. They were ready to toss into the pan this morning.

Ingredients:

  • 4 garlic cloves
  • 1 Tbs. olive oil
  • dash salt and pepper
  • 1 lemon
  • 2-4 cups white beans
  • 1/4 cup water or vegetable stock
  • greens (I used a large bunch of arugula and a huge bag of spinach)

Directions: In a large saute pan heat oil and add finely chopped garlic, toss in washed greens and mix well. Continue stirring until greens begin to wilt. You’ll need to add about 1/4 cup of water or stock liquid. Add salt, pepper and beans. Let cook until greens are cooked and bright green. Turn off heat and add the juice of one lemon. Mix lemon juice into greens and beans and serve.

 

Roasted Potato Spears

IMG_2130 Preheat oven 425 degrees

Ingredients

potatoes 2 – 5 pounds

olive oil

salt & pepper

freshly chopped garlic

chopped rosemary (any herbs are wonderful)

I cut the potatoes in half lengthwise then cut each half into four or five wedges. Place the spears in a big bowl. Drizzle oil over potatoes and toss so that all potatoes are covered lightly with the oil. While in the bowl sprinkle with salt, freshly ground black pepper, chopped garlic and herbs. Toss the potatoes in the bowl to coat all ingredients evenly. Turn the potatoes out onto a large baking sheet so that they are in a single layer on the pan. If you use more than two pounds, you will need two sheets. Bake until the potatoes begin to brown, and turn with a spatula. Let them bake until they are browned and done in the middle. Baking time depends on the type of potatoes, so I always use the taste to see method. They usually bake in 30 minutes to an hour.

Pickled Vegetables

Pickled Vegetables (To serve on Bahn Mi sandwich)

1 bunch radishes

2 purple kohl rabi

2 carrots

1/2 cup white vinegar

1/2 cup sugar

1 tsp. salt

1/4 tsp. red pepper flakes (optional)

Direction: In a saute pan heat vinegar, sugar and salt until dry ingredients dissolve. Grate or thinly slice vegetables. Put veggies and brine in a covered glass container to steep for a few hours in the fridge.