My apologies for the long delay in posts! I October and November were crazy busy with law school applications, a trip to the East Coast (to visit schools) and then the holidays! Hopefully I will get back on track with the new year approaching.
This recipe is very simple and easy to make-- I am posting it per the request of a friend at work, Justin Aida. The method of making the brussel sprouts came from my friend Hadley who is a kitchen diva herself.
Ingredients:
I jar (16oz) of sauerkraut
3-4 potatoes, skinned and cubed (or if you use Yukon Gold or Red potatoes you can leave the skin on).
1 package of vegetarian sausage of your choice, sliced (I prefer a spicy kielbasa type)
1/2 medium onion, sliced
1 pound of fresh brussel sprouts
2 medium shallots, finely sliced
2 Tbs of apple cider vinegar
2-4 tbs of olive oil
Salt and pepper to taste (I like to use Alderwood smoked salt for this dish)
Add sauerkraut (with liquid in jar) and potatoes to a heavy pot and turn heat to medium. Cook, stirring occasionally until the potatoes are fully cooked (pierce easily with a fork).
When potatoes are almost done, heat 2 tbs of olive oil in a heavy frying pan and add onions. Turn heat to low and cook, stirring often until they begin to become translucent. Add the sausage and continue to cook until the pieces are brown and beginning to crisp. Once done, add sausage and onion mix to sauerkraut and potatoes and stir.
Separately, heat remaining olive oil in another heavy pan (cast iron is best) and add shallots. Cook 1-2 minutes until softened. Add brussel sprouts and continue cooking, stirring often until sprouts become a very bright green and begin to carmelize. Add vinegar and continue to cook and stir until sprouts are beginning to brown but still slightly crisp (2-4 minutes). Be careful not to overcook the sprouts so that they end up pale and soggy.
Serve sauerkraut mixture and sprouts together in a big bowl and enjoy! Last time we made this, we had some garlic brushetta on the side which was a killer combo. This makes a great leftover for lunch the next day, as is, or as a modified ruben sandwich. Yum!
Serves about 4-5.
Thursday, December 02, 2010
Sunday, September 26, 2010
Coconut Squash Soup!
This soup brings together elements of various cuisines. Its kind of a Moroccan tangine and Thai curry soup all in one. If you don't like spicy, you can leave out the chili powder and flakes and reduce the Harissa (If you do this, increase the cardamom to kick up the flavor a bit). Also, if you want to do the lowfat/low calories thing, you can leave out the coconut milk and substitute more vegetable broth.
Ingredients
2 TBS of olive oil
1 medium red onion, chopped
2 cloves garlic, minced
4-5 cups of squash (any kind), cooked
1-2 red peppers (roasted or fresh), chopped
1 can of coconut milk
2-3 cups of vegetable stock
1/2 tsp Chipotle chili powder (regular will also do if you don't have it but the Chipotle has a very distinct smoky taste)
5-7 small cardamom seeds(whole green pods), removed from pods and slightly crushed
3 tsp Harissa paste (true Harissa does not have tomatoes in it, but check the label).
1 tsp red pepper flakes
1 tsp salt (more or less to taste)
To cook the squash, cut in half, scoop out the seeds and place face-down on a cookie sheet. Bake in a 350 degree oven for 30-45 minutes until the insides are soft enough to scoop out with a spoon. You can do this up to a couple days in advance if you want. Also, cooked squash keeps really well in the freezer. If you keep some frozen squash around you can throw this soup together super fast whenever you are in a hurry for a meal!
In a soup pot, heat olive oil until fragrant and add onions. Turn heat to medium low and cook for 1-2 minutes, stirring occasionally. Add garlic and cook another 1-2 minutes. Once onions are fully cooked, add squash, vegetable broth, coconut milk and peppers and increase heat to medium to bring soup to a simmer.
Add Chipotle powder and cardamom to soup and cook for 20-30 minutes, until squash is very soft and coming apart.
Remove soup from heat and allow to cool slightly. Using an immersion blender or food processor puree soup until squash is fully incorporated and soup is creamy in texture, adding water or vegetable broth as needed to lighten consistency. Stir in the Harissa.
This recipe will serve 4 people as a main dish. Serve it with some crusty bread and a big salad on the side. Yum!!
Ingredients
2 TBS of olive oil
1 medium red onion, chopped
2 cloves garlic, minced
4-5 cups of squash (any kind), cooked
1-2 red peppers (roasted or fresh), chopped
1 can of coconut milk
2-3 cups of vegetable stock
1/2 tsp Chipotle chili powder (regular will also do if you don't have it but the Chipotle has a very distinct smoky taste)
5-7 small cardamom seeds(whole green pods), removed from pods and slightly crushed
3 tsp Harissa paste (true Harissa does not have tomatoes in it, but check the label).
1 tsp red pepper flakes
1 tsp salt (more or less to taste)
To cook the squash, cut in half, scoop out the seeds and place face-down on a cookie sheet. Bake in a 350 degree oven for 30-45 minutes until the insides are soft enough to scoop out with a spoon. You can do this up to a couple days in advance if you want. Also, cooked squash keeps really well in the freezer. If you keep some frozen squash around you can throw this soup together super fast whenever you are in a hurry for a meal!
In a soup pot, heat olive oil until fragrant and add onions. Turn heat to medium low and cook for 1-2 minutes, stirring occasionally. Add garlic and cook another 1-2 minutes. Once onions are fully cooked, add squash, vegetable broth, coconut milk and peppers and increase heat to medium to bring soup to a simmer.
Add Chipotle powder and cardamom to soup and cook for 20-30 minutes, until squash is very soft and coming apart.
Remove soup from heat and allow to cool slightly. Using an immersion blender or food processor puree soup until squash is fully incorporated and soup is creamy in texture, adding water or vegetable broth as needed to lighten consistency. Stir in the Harissa.
This recipe will serve 4 people as a main dish. Serve it with some crusty bread and a big salad on the side. Yum!!
Sunday, September 12, 2010
Its Pickle Time!!
My apologies for the long delay in posts! I have been quite busy lately with my law school applications and so the blog has been neglected!
With the garden going crazy and producing more food than we can eat on a good day, it is that time of year again-- time to make pickles! We absolutely love to pickle just about everything and so I thought I would share some of my favorites today.
Pickled Lemon Cucumbers
Lemon cucumbers are a round, yellow and slightly sweet variety of cucumbers that grow really well here in Portland. They are delicious peeled and eaten like a regular cucumber, however they are also very tasty as pickles!
Ingredients-
As many lemon cucumbers as you have. Cut the larger ones into halves or quarters.
Pickling spice mix (1 Tb per quart jar)
Garlic (1-2 cloves per jar)
Brine (mix ratio of 1 cup white vinegar to 1 cup water with 2 Tb of pickling spice per quart size jar and simmer on low until salt is dissolved)
You will also need quart-sized jars, clean rims and new lids.
Sterilize your jars by boiling in water for 5-10 mins. While jars are sterilizing, simmer the lids on medium heat (do not boil).
While jars are still hot, add cucumbers and spices to each jar. Leave 1 inch of space at the top of the jar. Using a ladle, fill the packed jars with brine and wipe the rims with a clean dish towel. Place hot lids on each jar and screw on the rims as firmly as possible.
Place the jars upside down in a big stockpot (or boiling water canner if you are fancy) with enough boiling water to completely cover jar rims. Boil 15 mins to process.
Once jars are done processing, remove and place on a dishtowel to cool. After jars are completely cool, check seals by pressing down in the center of the lid (the middle should not move or push back). If jars have not sealed, you can re-boil them. Also, placing them in the fridge for a few hours can help a jar to seal.
Once all the jars are sealed and cooled, place them in a cool dark place. The pickles will be ready to eat in 4-6 weeks. However, you can save and eat them all winter-- the flavor will just be stronger the longer they sit (though we can never manage to resist eating them all much sooner!)
Delicious!
Next time- Dilly beans and dill pickles!
With the garden going crazy and producing more food than we can eat on a good day, it is that time of year again-- time to make pickles! We absolutely love to pickle just about everything and so I thought I would share some of my favorites today.
Pickled Lemon Cucumbers
Lemon cucumbers are a round, yellow and slightly sweet variety of cucumbers that grow really well here in Portland. They are delicious peeled and eaten like a regular cucumber, however they are also very tasty as pickles!
Ingredients-
As many lemon cucumbers as you have. Cut the larger ones into halves or quarters.
Pickling spice mix (1 Tb per quart jar)
Garlic (1-2 cloves per jar)
Brine (mix ratio of 1 cup white vinegar to 1 cup water with 2 Tb of pickling spice per quart size jar and simmer on low until salt is dissolved)
You will also need quart-sized jars, clean rims and new lids.
Sterilize your jars by boiling in water for 5-10 mins. While jars are sterilizing, simmer the lids on medium heat (do not boil).
While jars are still hot, add cucumbers and spices to each jar. Leave 1 inch of space at the top of the jar. Using a ladle, fill the packed jars with brine and wipe the rims with a clean dish towel. Place hot lids on each jar and screw on the rims as firmly as possible.
Place the jars upside down in a big stockpot (or boiling water canner if you are fancy) with enough boiling water to completely cover jar rims. Boil 15 mins to process.
Once jars are done processing, remove and place on a dishtowel to cool. After jars are completely cool, check seals by pressing down in the center of the lid (the middle should not move or push back). If jars have not sealed, you can re-boil them. Also, placing them in the fridge for a few hours can help a jar to seal.
Once all the jars are sealed and cooled, place them in a cool dark place. The pickles will be ready to eat in 4-6 weeks. However, you can save and eat them all winter-- the flavor will just be stronger the longer they sit (though we can never manage to resist eating them all much sooner!)
Delicious!
Next time- Dilly beans and dill pickles!
Thursday, August 19, 2010
Puy Lentil Dahl and grains with kale
Greetings everyone! It has been a while since I have made a post and so I thought I would put this one up. This dish is a variation on a kind of dahl I have been making periodically for a while when there is nothing else in the cupboard!
Ingredients
2-3 TBS of olive oil
1 red onion, chopped
1 tsp whole cardamom pods, slightly crushed and seeds removed
1-2 tsp whole peppercorns
1 tsp whole cumin seeds, crushed
1 1/2 cups of puy (green) lentils
3 cups of water
2 tbs of Bragg's Liquid Aminos
1 zucchini, chopped
2 red peppers, chopped (fresh or roasted)
1 pound of kale, washed and chopped
2 cups of your favorite grain, cooked (I use a brown/wild rice mixture)
In a big skillet, heat oil and add onions. Crush spices coarsely with a mortar and pestle and mix into onions. Cook on med-high heat, stirring frequently for 2-3 minutes. Add lentils and stir so that they are fully coated with oil and onions. Add zucchini and red onion and stir. Add water and Bragg's and turn heat down slightly.
Adding additional water as needed, simmer mixture for 20 mins, stirring occasionally, until lentils are fully cooked (if you are substituting brown lentils make sure not to overcook because they will become very mushy). Add chopped kale and stir quickly until it turns bright green and is soft enough to eat but not completely wilted.
Serve over grains mixture, with hot sauce and more Braggs to taste.
This should make enough for 3-4 people.
Ingredients
2-3 TBS of olive oil
1 red onion, chopped
1 tsp whole cardamom pods, slightly crushed and seeds removed
1-2 tsp whole peppercorns
1 tsp whole cumin seeds, crushed
1 1/2 cups of puy (green) lentils
3 cups of water
2 tbs of Bragg's Liquid Aminos
1 zucchini, chopped
2 red peppers, chopped (fresh or roasted)
1 pound of kale, washed and chopped
2 cups of your favorite grain, cooked (I use a brown/wild rice mixture)
In a big skillet, heat oil and add onions. Crush spices coarsely with a mortar and pestle and mix into onions. Cook on med-high heat, stirring frequently for 2-3 minutes. Add lentils and stir so that they are fully coated with oil and onions. Add zucchini and red onion and stir. Add water and Bragg's and turn heat down slightly.
Adding additional water as needed, simmer mixture for 20 mins, stirring occasionally, until lentils are fully cooked (if you are substituting brown lentils make sure not to overcook because they will become very mushy). Add chopped kale and stir quickly until it turns bright green and is soft enough to eat but not completely wilted.
Serve over grains mixture, with hot sauce and more Braggs to taste.
This should make enough for 3-4 people.
Thursday, July 22, 2010
Basic Coleslaw Recipe
This colorful salad is much lighter that your traditional mayo-filled affair. It is also extremely easy to make!
Ingredients
1 small head of green cabbage
1/2 medium red onion, chopped finely
1 large carrot, grated
1/2 cup of fresh or roasted red pepper, chopped finely
1/2 lemon, juiced
3-4 Tbs balsamic vinaigrette (Any homemade or store bought that you like will do, I like to be lazy and use Newman's Own light balsamic vinaigrette.)
Mix vegetables thoroughly in a medium sized bowl. Add lemon juice and stir so that evenly coated. Add a little vinaigrette at a time, stirring so that salad is fully coated but not soggy. Cover and place in fridge for 30 mins to overnight to allow flavors to absorb and cabbage to wilt.
Serves 6-8 as a side dish.
Ingredients
1 small head of green cabbage
1/2 medium red onion, chopped finely
1 large carrot, grated
1/2 cup of fresh or roasted red pepper, chopped finely
1/2 lemon, juiced
3-4 Tbs balsamic vinaigrette (Any homemade or store bought that you like will do, I like to be lazy and use Newman's Own light balsamic vinaigrette.)
Mix vegetables thoroughly in a medium sized bowl. Add lemon juice and stir so that evenly coated. Add a little vinaigrette at a time, stirring so that salad is fully coated but not soggy. Cover and place in fridge for 30 mins to overnight to allow flavors to absorb and cabbage to wilt.
Serves 6-8 as a side dish.
Kale and Lentil Soup
I know it's summer, but this week I came down with a cold and so it's time for soup anyway!
Ingredients-
2 Tbs butter
1/2 red onion, chopped
4-5 cloves garlic, minced
1 large carrot, halved and sliced
1 pound (more or less) of red or white potatoes, cut into small cubes
1 cup Puy (green) lentils
8 cups of rich vegetable stock (more or less)
Approx one pound of kale (any kind), chopped
1/2 cup roasted red peppers, chopped
fresh cheese to melt on top
salt and pepper to taste (I used smoked salt because it is so tasty!)
Braggs amino acids, to taste
In a heavy soup pot, heat butter and add onions. Stir on high for 3-4 minutes until onions begin to turn translucent. Add garlic and carrot and cook for another 2-3 minutes. Add potatoes and lentils and stir until fully coated in butter mixture. Add stock and turn down to simmer. Cover pot and cook for about 30 minutes, until lentils and potatoes are fully cooked but not mushy. Add more stock if needed to keep a goody soup (not stew) consistency.
Remove lid and add kale and roasted peppers. Cook, uncovered, for another 5-10 minutes on low heat until kale is fulled wilted.
Season to taste with salt, pepper, and Braggs. Serve with a couple of slices of melty stinky cheese on tip and some hearty whole grain bread on the side.
This should serve 4-6.
Ingredients-
2 Tbs butter
1/2 red onion, chopped
4-5 cloves garlic, minced
1 large carrot, halved and sliced
1 pound (more or less) of red or white potatoes, cut into small cubes
1 cup Puy (green) lentils
8 cups of rich vegetable stock (more or less)
Approx one pound of kale (any kind), chopped
1/2 cup roasted red peppers, chopped
fresh cheese to melt on top
salt and pepper to taste (I used smoked salt because it is so tasty!)
Braggs amino acids, to taste
In a heavy soup pot, heat butter and add onions. Stir on high for 3-4 minutes until onions begin to turn translucent. Add garlic and carrot and cook for another 2-3 minutes. Add potatoes and lentils and stir until fully coated in butter mixture. Add stock and turn down to simmer. Cover pot and cook for about 30 minutes, until lentils and potatoes are fully cooked but not mushy. Add more stock if needed to keep a goody soup (not stew) consistency.
Remove lid and add kale and roasted peppers. Cook, uncovered, for another 5-10 minutes on low heat until kale is fulled wilted.
Season to taste with salt, pepper, and Braggs. Serve with a couple of slices of melty stinky cheese on tip and some hearty whole grain bread on the side.
This should serve 4-6.
Tuesday, July 20, 2010
Goat Cheese and Fig Summer Salad
This tasty summer salad gets four stars! We threw it together tonight with a few random ingredients that needed to be used up and turned out delicious! The spinach in this salad came from our garden.
Ingredients:
fresh young spinach (or other sweet leafy greens)
purple or Italian kale, cut into small pieces
fresh goat cheese, crumbled into chunks
fresh ripe figs, sliced
courgette, sliced thinly
good balsamic vinegar
Mix ingredients together gently in a bowl and drizzle with vinegar and enjoy!
Ingredients:
fresh young spinach (or other sweet leafy greens)
purple or Italian kale, cut into small pieces
fresh goat cheese, crumbled into chunks
fresh ripe figs, sliced
courgette, sliced thinly
good balsamic vinegar
Mix ingredients together gently in a bowl and drizzle with vinegar and enjoy!
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