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TOFU AND GREENS
TOFU AND GREENS
1 bunch greens
3 cloves garlic, minced
1 onion, chopped
1 cake tofu, pressed and cubed
2 tbsp vegetable oil
Tamari to taste
Wash, remove stems and chop greens. Heat oil in a large skillet; add onion and sauté over low heat until nicely browning. Add garlic and tofu and continue to sauté until tofu browns a bit. Stir in greens in batches until all are incorporated and cook just until they are bright green. Serve with tamari.
THAI SOUP WITH GINGER AND COCONUT
THAI SOUP WITH GINGER AND COCONUT
With chicken, make a stock by simmering the chicken in a large stock pot. Cover with water, and add any vegetable parings as you prepare the vegetables. Remove the chicken after about 30 minutes. Cool and then shred the meat. Strain the broth and set aside 8 cups.
Vegetarian broth can be made from the vegetable parings. For this recipe, use some ginger, lemongrass and garlic to flavor the broth.
2 tbsp vegetable oil
2 cloves garlic, minced
2 tbsp grated fresh ginger
1 pc lemongrass, diced, or pinch of dry lemongrass powder
2 tsp red Thai curry paste, to taste
2 tsp salt
3 shallots, sliced
6 piece diakon, halved and sliced on a diagonal
2 carrots, halved and sliced on a diagonal
1 c coconut milk
8 c broth (chicken or vegetable)
2 tbsp fish sauce (or tamari for vegetarian)
1 cake tofu, drained & cubed
or
chicken from one bird
1 # pac choi, cut into shreds
Chopped fresh cilantro for garnish
1 lime cut in wedges
Hot sauce
Combine the garlic, ginger, lemongrass, curry paste and salt together in a small bowl to make paste. Heat the oil in a soup pot over medium heat and add this spice paste and the shallots. Sweat for a few minutes, and then add the coconut milk, daikon and carrots. Simmer gently for 5 minutes, add the broth, fish sauce/tamari, and tofu or chicken. Simmer until vegetables are tender, adding the pac choi at the very end. Garnish with cilantro and a squeeze of lime. Add hot sauce to taste.
You could serve this with rice or noodles, if you like.
So, as promised, here's another great greens recipe. This is a dish shared with me by Barry at the Buffalo Mt Coop in Hardwick. He was having his lunch while I was shopping. It looked so yummy he gave me a bite. The sweet flavor of the caramelized onions really shines through, and kale is especially good here. I’m sure I’ve changed it some since then, but that's the evolution of cooking!
SWEET POTATO AND GREENS GRATIN
SWEET POTATO AND GREENS GRATIN
2 # SWEET POTATOES
1 BU COLLARDS, CHARD OR KALE
1 ONION
2 CLOVES GARLIC
SALT, RED PEPPER FLAKES, CUMIN OR OLD BAY SEASONING TO TASTE
1/3/ C FLOUR
2 C MILK
1/4 C FRESH GRATED PARMESAN OR OTHER SALTY CHEESE
I think sweet potatoes and collards are an ideal pair. If you manage to have extra sweet potatoes around, scrub & cut into 1/4 slices. Place in a large pot, cover with water and bring to a boil. Cook a few minutes, until barely tender, drain into a colander and set aside.
Combine flour and spices to taste in a little bowl.
Meanwhile, wash, remove middle stem, & chop the collards. Dice an onion and mince a couple garlic cloves. Saute the onion & garlic with olive oil and a pinch of red pepper flakes. Stir in the collards and sprinkle with salt. Saute until just tender & still bright green, a couple minutes.
In a buttered baking dish, layer the sweet potatoes and the collards. First 1/3 sweet potatoes, 1/2 collards, sprinkling the layers with the seasoned flour. Continue layering, ending with the sweet potatoes. Pour over the milk, sprinkle with the cheese. Bake @400 for about 30 minutes, until bubbly and golden.
Mini pumpkins with maple ginger apples
Mini pumpkins with maple ginger apples
4 mini pumpkins, tops sliced off and seeds scooped out. Save the tops
4 apples
1 small onion, in thin verticle slices
1 clove garlic, minced
1 tbsp oil
1 tbsp maple syrup
1 tbsp grated fresh ginger
Dash red pepper flakes
Salt
Preheat oven to 350
Bake pumpkins in a baking dish with an inch of water for about 30 minutes.
Core and chop the apple. In a small skillet, heat the oil and saute the onion, garlic and ginger until fragrant. Add salt, and the red pepper if using and saute a few minutes more. Add apples and maple syrup; cook for 5 minutes. Remove from heat and fill each pumpkin with 1/4 of the apple mixture. Return to oven, along with the tops for 20 minutes, until pumkins are cooked through and the apples are tender.
FROZEN SOUP BASE
FROZEN SOUP BASE
Roasted vegetable soup
1 quart vegetable soup base
1 quart water
2 tbsp vegetable or olive oil
3 cloves garlic, cut in 1/2
1 large onion cut in wedges
8 cups peeled and cubed assorted winter vegetables; carrots, beets, parsnip, winter squash, sweet potato, celeriac, leeks, etc
Salt to taste
Seasoning of choice:
1 tbsp minced ginger, 1 tsp cumin, 1/2 tsp corriander, 1/2 tsp red pepper flakes
Or
2 tbsp fresh rosemary, pinch thyme, black pepper, parsley
2 qt water or vegetable broth
Preheat oven to 425
Place soup base and water in a saucepan, cover and simmer until melted. Stir often to make a nice smooth puree.
Combine cubed vegetables with onion wedges, garlic, 2 tbsp oil, salt, and ginger if using. Roast in oven for at least an hour; stir occasionally.
When vegetables are tender and nicely carmelized, combine in a large stock pot with the puree and additional water or broth as needed. Puree with a stick blender, or in batches in a food processor or blender. Add water or stock as needed to make a smooth and creamy soup. Adjust seasoning and simmer 15 minutes to blend flavors.
BRAISED SQUASH WITH INDIAN SPICES
BRAISED SQUASH WITH INDIAN SPICES
3 # winter squash, peeled and cubed
1/4 c oil
1 onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, minced
1 tsp each cumin, coriander
1/2 tsp turmeric
1 tbsp black mustard seeds
1 tsp red pepper flakes
1 tsp salt, to taste
1 c water
1 tomato, diced (frozen works great)
3 tbsp maple syrup
1 tsp garam masala (cardamom, cinnamon, cumin, cloves, black pepper blend)
Chopped cilantro for garnish, optional
Heat oil in a dutch oven and sauté onion, garlic, ginger, spices and mustard seeds. Cook until the seeds start to pop around. Add the salt, water, tomato maple syrup and squash. Simmer until squash is tender, covered for the first 15 minutes. Stir in the garam masala and cilantro, mashing the squash a bit if you’d like.
Adapted from The New American Cooking
And the kohlrabi, what to do with those big green or purple orbs? In the Farmer John's Cookbook, there's a great idea for making hash browns. Peel and shred the kohlrabi as you would potatoes. Squeeze out excess moisture in a dish towel. Combine 2 eggs, 1 diced small onion, 2 tbsp bread crumbs, 1 tsp salt, 1/2 tsp ginger powder, 1/4 tsp red pepper flakes. Mix in the kohlrabi. Heat a griddle with a bit of butter. Fry up patties of the mixture, until golden brown, about 5 to 7 minutes per side.
You could also make fabulous mashed potatoes and kohlrabi. Oh, and add some sautéed leeks, too. Yum!
COLACHE
COLACHE
1/4 c oil
4 cups cubed peeled squash
1 onion, diced
2 garlic cloves, minced
1 tsp cumin powder
1 pepper, chopped
1 fresh hot pepper, minced or dry chile pepper to taste
1 14 oz can diced tomatoes or equivalent of frozen tomatoes, chopped
1 c frozen corn
1 tsp salt, to taste
Sauté squash in oil in a dutch oven or deep wide skillet for 5 minutes. Add onion, garlic and cumin. Continue cooking 5 minutes. Mix in remaining ingredients. Cover and simmer gently about 20 minutes, until tender. Add water, if necessary.
Adapted from The Best from New Mexico Kitchens
Rainbow Potato Salad
Rainbow Potato Salad
The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.
1.5 pounds Adirondack red & blue potatoes (yellow too!), cut in 1 1/2 chunks
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced
Radish Sprouts
Chopped Hard Boiled Egg
In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.
Curried Tofu Sandwiches
Curried Tofu Sandwiches
1 cake tofu
1 tbsp oil
2 garlic cloves, minced
1 or 2 tsp red Thai curry paste, to taste
1 Tbsp fish sauce
1 Tbsp soy sauce
Pat tofu dry and slice into 4 even slices along the wider side. Pat these dry again. Combine the garlic, curry paste, fish sauce and soy sauce. Coat the tofu slices with the spice mixture. Heat oil on a griddle and brown the tofu on both sides.
To assemble the sandwiches, toast the bread and spread with mayo, if you like. Then layer on the tofu, vegetables and top with another slice of bread. The tofu is good cold or warm. Enjoy!
Stir-fried Kohlrabi and Mushrooms
Stir-fried Kohlrabi and Mushrooms
Serves 4 as a side.
1 TB cooking oil
1 small onion, or several shallots, thinly sliced
1 clove garlic, chopped
6 oz. shiitake mushrooms, sliced, stems removed
1 lb. kohlrabi, peeled and cut into thin, matchstick slices
1 TB water
2 tsp soy sauce
2 tsp dark sesame oil
2 tsp cider or rice vinegar
1/4 tsp white pepper
1 tsp dried ginger or 1 tablespoon fresh, chopped ginger
Heat oil in a large skillet or wok over high heat. Add onion and garlic (and fresh ginger, if using) and cook stirring frequently for about 1 minute. Add mushrooms, continue cooking another minute or two. Add kohlrabi and cook for three minutes, stirring frequently. Add the water, soy, sesame oil, vinegar, pepper and dried ginger. Cover, reduce heat slightly and cook at a high simmer for about 5 minutes, until kohlrabi is crisp tender.
