Adapted from John Villa/Irene Sax, serves 4 to 6
Date made 3/3/2012
1 medium yellow onion, diced
2 cloves garlic, minced
3 large turnips, peeled and chopped
1/2 lb kale, julienned
1 c. vegetable broth
water
salt and pepper, to taste
In medium pot, heat olive oil over medium heat. Add onions and cook until they are tender and golden brown. Add garlic, and cook for a 2 minutes more.
Add turnips and vegetable broth and enough water to cover the vegetables. Bring the liquid to a boil and lower the heat to a simmer.
Cover and cook until the turnips are tender, about 15 minutes.
When the soup is cool enough to handle, puree it in a food processor or blender, and return to the pot. Bring the soup back to a boil and add the kale.
Simmer for a few minutes until the kale is tender. Season with salt and pepper and serve.
This recipe was suggested for this past week's Hollygrove box, and I wanted to save the potatoes for a another dish, so I figured I'd replace them with turnips. It's still a root vegetable, it has a similar texture as the potato, and it's a low-carb alternative for anyone who is concerned about any of that. Plus, it was included in this week's box, as well. I excluded the chorizo since I'm going veg for Lent this year, hence the quotation marks. However, for a vegetarian alternative, I think it was a pretty tasty soup!
Sunday, March 4, 2012
Spinach and Mushroom Orzo
Taken from Kittencalskitchen, serves 8 as a side dish
Date made: 2/26/2012
3 garlic cloves, minced
1 medium onion, diced
1/2 lb shiitake mushrooms, stems removed and sliced*
1/2 lb spinach, washed*
3 c. vegetable broth
1 1/2 c uncooked orzo pasta
1/3 c freshly grated Parmesan cheese
salt, black pepper, and cayenne pepper, to taste
Heat about 1 Tbsp of olive oil in saucepan over medium-high heat. Add onion and mushrooms and cook until tender and golden brown, about 5 minutes.
Add garlic and cayenne pepper and cook for 2 minutes more.
Add spinach and mix together. Cook for 2 more minutes.
Add vegetable broth and bring to a boil, stirring constantly.
While stirring, add orzo, and reduce heat to low. Cover and simmer until orzo is tender, about 20 minutes. Remove from heat, and season with salt and pepper.
Sprinkle Parmesan cheese over the dish, and serve.
Date made: 2/26/2012
3 garlic cloves, minced
1 medium onion, diced
1/2 lb shiitake mushrooms, stems removed and sliced*
1/2 lb spinach, washed*
3 c. vegetable broth
1 1/2 c uncooked orzo pasta
1/3 c freshly grated Parmesan cheese
salt, black pepper, and cayenne pepper, to taste
Heat about 1 Tbsp of olive oil in saucepan over medium-high heat. Add onion and mushrooms and cook until tender and golden brown, about 5 minutes.
Add garlic and cayenne pepper and cook for 2 minutes more.
Add spinach and mix together. Cook for 2 more minutes.
Add vegetable broth and bring to a boil, stirring constantly.
While stirring, add orzo, and reduce heat to low. Cover and simmer until orzo is tender, about 20 minutes. Remove from heat, and season with salt and pepper.
Sprinkle Parmesan cheese over the dish, and serve.
Irish Soda Bread
Taken from Baking with Julia, (recipe)
Date made: 2/26/2012
4 c. unbleached all-purpose flour
1 tsp. baking soda
1 1/2 tsp. salt
2 c. buttermilk*
Preheat oven at 375°F and line a cookie sheet with parchment paper.
In a medium bowel, mix dry ingredients together. Add buttermilk while stirring until ingredients come together.
Turn the dough out onto a lightly floured surface and knead the dough gently.
Form the dough in a round shape, about 6 inches in diameter. With a sharp knife cut an "x" about half-way into the dough.
Place the dough onto the cookie sheet and place in the middle rack of the oven. Bake for 50 minutes or until the bread has a golden brown surface/
Remove from the oven and allow it to cool completely on a wire rack before cutting.
Once completely cool, wrap in plastic wrap and store at room temperature.
You'll have to turn your head sideways because I can't figure out how to rotate the picture.
Anyway, I was watching an old episode of "Baking with Julia" with Marion Cunningham, who was baking scones and Irish soda bread. This recipe looked SO EASY, so I had to try it! And it really is super easy. This bread is really yummy with Nutella, and apparently (according to Jason), quite tasty toasted as well. I've made two loaves already, and I have some buttermilk that's about to go bad, so I'll most likely make a third soon.
Date made: 2/26/2012
4 c. unbleached all-purpose flour
1 tsp. baking soda
1 1/2 tsp. salt
2 c. buttermilk*
Preheat oven at 375°F and line a cookie sheet with parchment paper.
In a medium bowel, mix dry ingredients together. Add buttermilk while stirring until ingredients come together.
Turn the dough out onto a lightly floured surface and knead the dough gently.
Form the dough in a round shape, about 6 inches in diameter. With a sharp knife cut an "x" about half-way into the dough.
Place the dough onto the cookie sheet and place in the middle rack of the oven. Bake for 50 minutes or until the bread has a golden brown surface/
Remove from the oven and allow it to cool completely on a wire rack before cutting.
Once completely cool, wrap in plastic wrap and store at room temperature.
You'll have to turn your head sideways because I can't figure out how to rotate the picture.
Anyway, I was watching an old episode of "Baking with Julia" with Marion Cunningham, who was baking scones and Irish soda bread. This recipe looked SO EASY, so I had to try it! And it really is super easy. This bread is really yummy with Nutella, and apparently (according to Jason), quite tasty toasted as well. I've made two loaves already, and I have some buttermilk that's about to go bad, so I'll most likely make a third soon.
Sunday, February 19, 2012
Doenjang Jjigae
Adapted from Kimchi Chronicles, serves 6-8
Date made: 2/8/2012
1/2 c "Umma paste"
1/2 lb stew beef, cut in 1/2-in chunks
1 lb firm tofu, cut in 1/4-in chunks (I just used the lines that the box it came in imprinted in the tofu)
~2 1/2 lbs potatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 medium zucchini (2 cups), roughly chopped
2 cups sliced carrots
8 cups water
1/3 c doenjang
2 Tbsp sesame oil
steamed white rice
Heat sesame oil in soup pot over medium heat. Add beef, season with salt, and cook, stirring occasionally, until browned on all sides.
Add water and bring to a boil, skimming off any foam that rises to the surface. Stir in doenjang and Umma paste and cook at a rolling boil for 10 minutes.
Add potatoes, onions, zucchini, carrots, and tofu. Cover the pot and cook at a boil until potatoes are fork tender, about 20 minutes.
Serve with steamed white rice and enjoy!
This soup can be made in a million different ways -- with meat, without meat, with seafood, etc. Just make sure that you add the doenjang... and if you don't make the "Umma paste" at least add in gochujang and/or gochugaru!
Also, epic failure on my part, you should also serve this with kimchi, if you have it. I unfortunately did not have any on hand when I made this.
Date made: 2/8/2012
1/2 c "Umma paste"
1/2 lb stew beef, cut in 1/2-in chunks
1 lb firm tofu, cut in 1/4-in chunks (I just used the lines that the box it came in imprinted in the tofu)
~2 1/2 lbs potatoes, roughly chopped
2 medium yellow onions, roughly chopped
1 medium zucchini (2 cups), roughly chopped
2 cups sliced carrots
8 cups water
1/3 c doenjang
2 Tbsp sesame oil
steamed white rice
Heat sesame oil in soup pot over medium heat. Add beef, season with salt, and cook, stirring occasionally, until browned on all sides.
Add water and bring to a boil, skimming off any foam that rises to the surface. Stir in doenjang and Umma paste and cook at a rolling boil for 10 minutes.
Add potatoes, onions, zucchini, carrots, and tofu. Cover the pot and cook at a boil until potatoes are fork tender, about 20 minutes.
Serve with steamed white rice and enjoy!
This soup can be made in a million different ways -- with meat, without meat, with seafood, etc. Just make sure that you add the doenjang... and if you don't make the "Umma paste" at least add in gochujang and/or gochugaru!
Also, epic failure on my part, you should also serve this with kimchi, if you have it. I unfortunately did not have any on hand when I made this.
Sunday, June 26, 2011
Cucumber Salad
Adapted from Simply in Season, serves 4
Date made: 6/19/2011
1 cucumber, sliced*
1/2 c onion, sliced
3/4 c plain yogurt
1 tsp dried dill
Place cucumbers and onion in large bowl and sprinkle with 1 tsp salt.
Let stand for 1 hour, and drain.
Add yogurt and dill to cucumbers. Mix well and serve.
Hot German Green Bean Salad
Adapted from Simply in Season, serves 4-6
Date made: 6/19/2011
1 lb green beans, trimmed*
3 slices bacon
2 Tbsp sugar
1 Tbsp white wine vinegar
1/2 tsp salt
1 small onion, sliced into rings*
1/4 c cold water
2 tsp corn starch
Cook green beans in boiling water until barely tender.
Drain, reserving 1/4 c cooking liquid, and set aside.
Fry bacon until crisp, and remove all up 2 Tbsp of drippings from the fry pan.
Drain bacon and crumble, set aside.
Add sugar, vinegar, salt, and onion to bacon drippings along with green bean cooking liquid.
Mix water and cornstarch together in bowl until dissolved.
Stir into fry pan, and cook until thick and clear, stirring constantly.
Add cooked beans and heat through. Sprinkle with bacon and serve.
Date made: 6/19/2011
1 lb green beans, trimmed*
3 slices bacon
2 Tbsp sugar
1 Tbsp white wine vinegar
1/2 tsp salt
1 small onion, sliced into rings*
1/4 c cold water
2 tsp corn starch
Cook green beans in boiling water until barely tender.
Drain, reserving 1/4 c cooking liquid, and set aside.
Fry bacon until crisp, and remove all up 2 Tbsp of drippings from the fry pan.
Drain bacon and crumble, set aside.
Add sugar, vinegar, salt, and onion to bacon drippings along with green bean cooking liquid.
Mix water and cornstarch together in bowl until dissolved.
Stir into fry pan, and cook until thick and clear, stirring constantly.
Add cooked beans and heat through. Sprinkle with bacon and serve.
Stuffed Eggplant
Adapted from Simply in Season, serves 2-4
Date made: 6/19/2011
1 large eggplant*
1 small onion, chopped
1 c canned corn, drained
10 oz can Rotel
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 c bread crumbs
1/2 c Parmesan cheese, grated
Split eggplant lengthwise, scoop out seeds, and discard. Carefully, cut aware and reserve flesh to form 2 shells, each 1/2-in thick.
Cook onion in frypan until softened.
Add corn, Rotel, chopped eggplant flesh, garlic, and spices. Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
Add bread crumbs and 1/4 c Parmesan cheese and mix well. Place eggplant shells in baking dish and fill with vegetable mixture.
Bake in preheated oven at 350F for 30-35 minutes.
Sprinkly remaining Parmesan cheese on filled eggplant halves. Return to the oven and bake until cheese begins to brown, 12-15 minutes.
Remove from oven and let stand for 5 minutes.
Date made: 6/19/2011
1 large eggplant*
1 small onion, chopped
1 c canned corn, drained
10 oz can Rotel
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 c bread crumbs
1/2 c Parmesan cheese, grated
Split eggplant lengthwise, scoop out seeds, and discard. Carefully, cut aware and reserve flesh to form 2 shells, each 1/2-in thick.
Cook onion in frypan until softened.
Add corn, Rotel, chopped eggplant flesh, garlic, and spices. Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
Add bread crumbs and 1/4 c Parmesan cheese and mix well. Place eggplant shells in baking dish and fill with vegetable mixture.
Bake in preheated oven at 350F for 30-35 minutes.
Sprinkly remaining Parmesan cheese on filled eggplant halves. Return to the oven and bake until cheese begins to brown, 12-15 minutes.
Remove from oven and let stand for 5 minutes.
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