Sweet Potato Chips (Dec ’11)
nonstick spray oil
salt and pepper
Wash the sweet potatoes. Slice thinly and place slices not touching each other on sprayed cookie sheet. Sprinkle lightly with salt and pepper. Bake in preheated 200F oven 40 to 45 minutes. Turn over and continue to bake another half hour or until slices are crisp and edges are fluted. Store in airtight container up to three days.
Curried Veggies and Quinoa (Nov. ’11)
2 cups sweet potato, scrubbed and shredded
1 cup zucchini, shredded, julienned, or spiral-ized
¼ cup chopped red bell pepper
¼ cup thin sliced onion
½ cup shelled edamame
¼ cup chopped cilantro
½ to 1 cup sprouted quinoa (see below) OR cooked quinoa OR cooked rice
2 – 4 Tbsp sesame oil
2 Tbsp honey or agave nectar
2 Tbsp sesame seeds
¼ cup lime juice
2 tsp curry powder
1 tsp minced ginger
½ tsp cumin powder
½ tsp cinnamon
Dash of cayenne
Toss veggies with sesame oil and lime juice. Mix all together. Serve over chopped spinach or chard. Garnish with cilantro sprigs and raisins.
Rinse WELL ½ cup quinoa. Soak in clean, filtered water at room temperature for 6 – 12 hours. Drain in mesh strainer. Rinse. Makes approx. 1 cup of sprouted quinoa.
Recipe from Patricia Greer, Pat Greer’s Kitchen
Stir-Fried Bok Choy with Roasted Peanuts (Dec ’11)
3 tablespoons raw peanuts 4 teaspoons minced ginger
2 teaspoons roasted peanut oil 2 tablespoons soy sauce
1/2 teaspoon red pepper flakes 1 teasp. cornstarch in 3 Tablesp. water
salt 1 teaspoon roasted peanut oil
1 1/2 pounds bok choy
2 tablespoons peanut oil
4 garlic cloves
Fry peanuts in 2 teaspoons roasted peanut oil until golden. Chop peanuts with the pepper flakes and a few pinches salt. Set aside.
Cut the bok choy leaf stems into one-inch pieces. Leave the leaves whole. Set a wok or frying pan on high heat. Add the 2 tablespoons peanut oil; when it’s hot add the garlic and ginger and stir-fry for one minute. Add bok choy and a few pinches salt and stir-fry until wilted and glossy. Add the soy sauce and cornstarch mixture, cooking and stirring 1 or 2 minutes until the leaves are shiny and glazed. Add the chopped peanuts, toss and serve. Serves 2 – 4. From Vegetarian Cooking for Everyone, by Deborah Madison.
Vietnamese Mushroom Soup Hot Pot with Winter Veggies
4 cups mushroom or vegetable broth
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 onion, sliced
1 red bell pepper, thinly sliced
Big pinch salt
3 cloves garlic, minced
2 tablespoons minced lemongrass
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes
2 star anise
1/4 teaspoon ground cinnamon
1 oz dried shiitakes
2 tablespoons soy or tamari sauce
1 roughly chopped tomato
fresh black pepper
15 oz can lite coconut milk
juice of half a lime
cooked rice or noodles
sliced bok choy or chopped kale
steamed broccoli or cauliflower
Heat 4-qt pot. Mix cornstarch into one cup of broth and set aside. Saute onion and pepper in oil with the salt until onions are soft, about 5 minutes on medium heat.
Add garlic, lemongrass, ginger and red pepper flakes and mix in. Cook until fragrant, about one minute, then pour in the broth/cornstarch mixture slowly and add star anise, cinnamon, shiitakes, soy sauce, tomato, and black pepper. Stir often the first 10 minutes until thickened. Simmer about half an hour until mushrooms are completely softened.
Add coconut milk and lime, and taste for salt. Heat through and serve with fresh cilantro, tofu, cashews, bok choy, kale, cooked broccoli and/or cauliflower.
Tacos de Papas, Acelgas, y Champiñones (Potato, Swiss Chard and mushroom tacos) (Jan ’12)
Recipe: Tacos de Papas, Acelgas, y Champiñones (Potato, Swiss Chard and mushroom tacos)
Every Wednesday the Houston Chronicle has a Flavor section. I always check for good recipes and I am seldom disappointed. This week they announced that local chef Hugo Ortega with Hugo’s restaurant is competing for top culinary honors. Here is one of his recipes from the Chronicle:
1/3 cup olive oil
1/2 medium white onion, sliced
6 garlic cloves, peeled and minced
1/2 pound white button mushrooms
1/2 large bunch Swiss chard, washed stemmed
2 chilaca or poblano peppers, roasted, seeded, peeled, deveined, cut into strips
1 large yellow potato roasted, cut into 1/2” cubes
1 teasp. kosher salt
8 regular-size corn tortillas, warm
1 recipe Hugo’s Salsa Mexicana (recipe follows); or use your favorite salsa
Place cast-iron skillet over medium heat, add olive oil to skillet and preheat 2 minutes. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add mushrooms and cook until browned, about 5 minutes.
Add Swiss chard and allow it to wilt, about 5 minutes. Add peppers and cook for 6 minutes. Add potato and continue to cook 2 minutes. Stir gently as not to mash the potato. Add salt. Divide evenly among the tortillas. Serve with Salsa Mexicana.
Hugo’s Salsa Mexicana(makes 2 cups)
1/2 small white onion
2 garlic cloves, peeled
2 whole serrano peppers, roasted, peeled and stemmed
1/2 small bunch cilantro
6 medium tomatoes, roasted, peeled
1 1/2 teaspoons kosher salt.
Place onion and garlic in food processor and pulse until finely chopped. Add peppers and half the cilantro and pulse four times. Add tomatoes and salt and pulse four times. Transfer to bowl. Coarsely chop remaining cilantro and fold into the salsa.
Watermelon & Arugula salad
6 cups diced de-seeded or seedless watermelon
1/2 small onion, thinly sliced
1 cup feta cheese crumbles
1/2 cup toasted sunflower seeds
6 tablespoons prepared balsamic dressing
5 cups lightly packed baby arugula
cracked black pepper to taste
In a large bowl, combine watermelon, onion, feta and sunflower seeds. Drizzle with dressing and toss to coat. Add arugula and toss again. Sprinkle with pepper and serve.
Okra stuffed with spices (Bhindi Masala)
10 oz fresh okra
generous tablespoon ground coriander
1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 teaspoon each pepper and ground cumin
about 2 tablespoons cooking oil
1 large onion, chopped
Wash and trim okra, removing tough tops. Cut a slit in the side of each okra. Combine coriander, salt, turmeric, pepper and cumin; spoon about 1/4 teaspoon into each okra. (Can be prepared up to 3 hours ahead to this point. There should be about 1/4 of the spice mixture left.) Heat a scant tablespoon of the oil in a nonstick pan over medium heat. When hot, add the okra and cook, turning to cook evenly. When tender, remove the okra to a serving dish. Add a second tablespoon oil to the pan. Cook the chopped onion mixed with the remaining spice mixture until the onion is lightly browned. Add to the okra in the serving dish and serve.
Braised Eggplant and Peppers
Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.
4 tablespoons olive oil
1 1-pound unpeeled eggplant, cut into 3/4-inch cubes
2 onions, halved, thinly sliced
5 garlic cloves, minced
2 red bell peppers, cored, cut into 1/2-inch strips
3/4 teaspoon ground turmeric
1 1/2 cups diced canned tomatoes with juices
Pinch of sugar
2 tablespoons fresh lemon juice
1 tablespoon or more chopped fresh cilantro
Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add cubed eggplant and sauté until golden, about 5 minutes. Transfer eggplant to plate. Add remaining 2 tablespoons olive oil to same skillet and heat over medium-high heat. Add onions and garlic and sauté until onions are tender and golden, about 6 minutes.
Add bell peppers and 3/4 teaspoon turmeric to skillet and sauté until peppers are almost tender, about 6 minutes.
Add tomatoes with their juices and sugar. Boil until mixture thickens slightly, about 5 minutes. Add eggplant; reduce heat and simmer until vegetables are tender, about 6 minutes longer. Stir in 2 tablespoons lemon juice. Season to taste with salt and pepper. Transfer to bowl and cool to room temperature. (Can be made up to 1 day ahead. Cover and refrigerate. Serve at room temperature.) Sprinkle with cilantro. Yield: 6 Appetizer or side dish servings
–Bon Appétit, June 1995
Tomato Zucchini Gratin
1 1/4 lb. tomatoes or one 15 oz can diced, cut into 1/4-inch-thick slices
2 medium zucchini (1 lb.), cut into thin diagonal slices
1 1/3 Tbs. olive oil, divided
4 garlic cloves, thinly sliced
2 Tbs. roughly chopped kalamata olives
1/4 cup thinly sliced basil leaves
3/4 cup grated Parmesan cheese, divided
Spread zucchini on baking sheet, and sprinkle with salt. Let stand 30 minutes to sweat out excess moisture. Rinse well, and pat dry. Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté one layer zucchini 3 to 4 minutes, or until golden. Transfer to plate. Repeat until all zucchini is done. Add more oil if necessary. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of the tomatoes. Sprinkle with half of the garlic, 1 Tbs. olives, half of basil, and 1/4 cup Parmesan cheese; season with freshly ground black pepper. Repeat with remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.
Seed Bomb/Seed Ball Recipe (Nonedible)
Seed Bomb/Seed Ball recipe – a simple recipe that kids (or kids at heart) can do! Seed bombs are the fastest way to plant a wide variety of plants over a large area, and they are great fun to make. Here’s what you’ll need.
**Seed mix: This may contain all the seeds for a complete habitat or just a few varieties for a specific combination of crops. Use from three to a hundred different varieties, depending on your goals.
**Semi-dry, living compost: Do not use sterilized compost. You need the living organisms to help inoculate the soil. Choose your best stuff from the core of a finished compost pile and sift it. It is a good idea to mix in additional humus or bacterial inocculants into the compost before mixing up the seed balls.
**Powdered red clay: A few pounds is plenty. Do NOT use gray or white clay–it lacks the important mineral nutrients present in red clay.
Directions: Mix one part seed mix, three parts compost, and five parts clay. Stir it around with your hands and make sure all the small clumps are broken up. When the mix is grainy and crumbly, add one to two parts water, a little at a time, until you get about the same consistency as cookie dough. Pinch off a small (half inch) piece of the “dough” and roll it between your palms until you feel the ball tighten up as the seeds, compost and clay lock together. Toss the balls onto a tarp and store in a sheltered area for 24 hours until dry. Then store the seed balls in a cool, dry, dark place for up to several weeks. It is best to use them as soon as possible, because many of the seeds may begin to sprout immediately.
–Based on recipe from photographer and ecological activist Jim Bones
Shiitake Mushrooms and Sweet Potatoes
What’s better than sticky sweet potatoes? Sweet potatoes with butter and mushrooms. We have this every year at Thanksgiving dinner.
2-3 Tbsp oil
1 lb stemmed and sliced shiitake mushrooms
3 lbs sweet potatoes
1/2 cup butter (one stick)
1/2 cup grated Parmesan cheese
Heat the oil in a pan over medium-high heat and briefly cook the shiitake mushrooms until almost tender. Peel and thinly slice the sweet potatoes. Cut the butter into chunks. Layer 1/3 of the butter, and add salt and pepper to taste. Sprinkle with half the Parmesan cheese. Place half the mushrooms on top and repeat the process, ending with a thin layer of potatoes and the rest of the Parmesan cheese and butter. Bake covered with foil at 350 degrees for 40 minutes. Remove foil and bake another 20 minutes until golden brown.
Green Beans, Butter and Ginger Fish Sauce
1 lb fresh green beans
4 Tbsp butter
2 Tbsp white wine
2 Tbsp minced fresh ginger
1 teasp red chili flakes
1/2 teasp fish sauce
1/2 teasp apple cider vinetgar
1 teasp. salt
1/2 teasp. black pepper
leaves pulled from one bunch celery
3 Tbsp. crushed peanuts
Bring a large pot of salted water to a boil and lightly blanch the green beans about 3 min. Drain and transfer to ice water. When cold, drain again. Combine the wine, ginger, chili flakes, fish sauce, vinegar, salt and pepper and set aside. In a large skillet heat the butter over high heat until it browns, 3-4 min. Reduce heat to medium and add beans and spice, ginger, wine mixture. Saute an additional 2-3 min. Transfer beans to a large platter and garnish with celery leaves and crushed peanuts. Serve immediately. Serves 6.
Cauliflower Smothered with Cauliflower Greens
This recipe is from Julie Sahni’s Classic Indian Vegetarian and Grain Cooking. It’s very tasty, and I love that you use the edible cauliflower leaves, too.
one small head cauliflower (with all the greens attached and weighing about 1 1/2 lbs)
5 tablesp. peanut or other oil
1 teasp. black mustard seeds
1 tablesp. ground coriander
1/4 teasp. ground fenugreek
1/4 teasp. turmeric
1/2 teasp. cayenne pepper
1 1/2 cups minced onion
1 tablesp. grated or crushed ginger
1 teasp. salt, or to taste
1 teasp. roasted cumin seeds, crushed
Chop the washed cauliflower leaves and set aside. Cut the cauliflower into small pieces. Measure out the spices and put the piles on a plate near the stove. Heat the oil in a large skillet over high heat. When the oil is hot, add the mustard seeds. (Keep the lid handy as they may splatter.) After a minute or so add the coriander, fenugreek, turmeric, and pepper and follow at once with the onion. Fry until the onion begins to turn light brown, about 6 minutes, stirring constantly. Add the cauliflower and greens, turning and stirring until the greens are wilted. Stir in the ginger and cook, covered, over low heat for 20 minutes. Uncover, add salt to taste, and continue cooking until all liquid has evaporated and the vegetables are tender and look glazed. Stir in the cumin seeds and serve.
Preserved Greens as Superfood
When there’s an overabundance of greens in your garden, this is a way to preserve them. A dehydrator is used to dry the veggies.
14 bunches kale, cauliflower leaves, broccoli rabe, bok choy, collards, lettuces, beet leaves, radish leaves, and/or other greens
3 onions, sliced thinly crosswise
4 cups washed and trimmed fresh mixed herbs: parsley, basil, thyme, oregano, celery leaves, epazote, cilantro etc.
2 medium bell peppers
Fill dehydrator trays with a single layer of washed leaves or thinly sliced vegetables. Dehydrate at 120oF, 12 to 18 or more hours until crisp. Place dried material in a food processor and process until fine. Keep filling trays, dehydrating and processing until finished. Mix and store in tightly closed glass jar(s).
Add a scoop or two to eggs, soups, stews, green smoothies or sprinkle on potatoes, rice or other starchy side dishes.
Kale Chips (Mary Demeny)
Mary Demeny shares recipes from her garden kitchen in Clear Lake.
20 large kale leaves, stems removed
2 teasp. oil
3 pinches salt and black pepper
1 Tablesp. Parmesan cheese
Turn leaves into mixture of oil, salt and pepper. Spread on cookie sheet and bake at 350 degrees F for 8 – 10 minutes. Prinkle with Parmesan cheese after removing from oven.
Avocado Beet Veneration (based on recipe in Yoga Journal, Dec. 03) May ’13
An impressive presentation of reds and greens, and it’s yummy, too. 2 Servings
2 beets, cooked and peeled
1 tablespoon lime juice or balsamic vinegar
1 tablespoon honey
6 sun-dried tomatoes packed in oil, thinly sliced into strips
2 tablespoons olive oil
1 tablespoon rice vinegar
Salt and black pepper, to taste
8 leaves fresh basil, thinly sliced
1. Slice beets into fairly thin rounds.
2. Whisk together (or mix with a fork) the lime juice or balsamic vinegar and honey; add the combined mixture to the beets and let sit.
3. Cut the avocado in half and remove the pit. Carefully take the flesh out of the skin with a large spoon or rubber spatula. Place half flat side down and cut into narrow slices, keeping them together. Lift onto a plate or platter (pick a color that goes with avocado and beet) and fan out into a half circle. Repeat with the other avocado half, fanning it out into a half circle opposite the first half circle.
4. Fan beet slices between the two avocado fans. Sprinkle the sun-dried tomatoes over beets and avocados.
5. Combine the oil, rice vinegar, and salt; spoon over the avocado slices, adding just a touch to the beets and sun-dried tomatoes. Grate black pepper onto the avocados. Sprinkle the fresh basil over all.
Baked Zucchini with Mushrooms (June ’13)
2 Tablesp. butter or margarine
1/2 pound mushrooms, sliced
1/2 teasp. salt
1/8 teasp. each black pepper and garlic salt
2 Tablesp. finely chopped fresh oregano leaves
4 medium-sized zucchini (about 1 pound)
1/4 cup fresh bread crumbs
4 Tablesp. grated Parmesan or Romano cheese
4 eggs, lightly beaten
Melt butter in a frying pan; add mushrooms and sauté over medium-high heat about 5 minutes until most of the liquid is gone. Stir in the salt, garlic salt, pepper, and oregano leaves. Set aside.
Wash and trim zucchini, then finely shred it. Combine zucchini, bread crumbs, 2 tablespoons of the cheese, and the mushroom mixture. Transfer mixture to an 8 inch square baking dish. Pour eggs over the zucchini mixture and stir gently with a fork. Bake uncovered in a 325o oven until eggs are set (35 to 40 minutes). Serve with remaining cheese on top. Serves 6 to 8.
Quinoa or Couscous Stuffed Peppers with Basil Sauce (July ’13)
For the Stuffed Peppers:
1 cup chicken or vegetable broth
1/2 teasp. cumin
3/4 cup couscous or rinsed quinoa
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants (raisins or craisins will also work)
1 cup chopped tender summer greens
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil; more for drizzling
salt and pepper to taste
4 bell peppers
Preheat oven to 350. Bring broth and cumin to a boil in a saucepan. Add the quinoa or couscous, cover and remove from heat. Set aside until all liquid has been absorbed, about 5 to 7 minutes. Put the quinoa or couscous in a large bowl and add the beans, currants, tender summer greens, feta cheese, and 1/4 cup olive oil. Season to taste with salt and pepper.
Slice off the tops of the peppers. Remove seeds inside. Stuff with the quinoa or couscous mixture. Place in a baking dish and bake until peppers are cooked, about 55 minutes to an hour.
For the Basil Sauce:
1/2 cup Greek yogurt
3 tablesp. extra-virgin olive oil
1 tablespoon water
1 coarsely chopped garlic clove
2 teasp. lemon juice
1/4 teasp. sugar
1/4 teasp. salt
1/4 teasp. ground black pepper
Combine all ingredients in food processor or blender and blend until smooth. Serve over hot stuffed peppers.
Easy Feta Cheese and Watermelon salad (Aug ’13)
Cubed seedless watermelon from 4 – 5 lb watermelon
2-3 oz Feta Cheese, crumbled
2 tablespoons light olive oil
salt, pepper to taste
Place watermelon cubes in large bowl, add crumbled feta cheese and drizzle with olive oil. Season with salt and pepper, toss and serve.
Fresh Southern Peas and Mushrooms (Sept ’13)
1 pound fresh, shelled southern peas, like black-eyed peas
3 1/2 cups water
Salt to taste
2 cloves garlic
1 1/2 inch sliced ginger root
3 medium onions
1/4 pound fresh mushrooms like shiitake
1 1/2 tablespoon extra virgin olive oil and
1 1/2 tablespoons unsalted butter
or 3 tablespoons extra virgin olive oil
1 1/2 tablespoons dried thyme
3 to 4 whole scallions
1. Drain the beans and place them with the 5 cups water in a 3 qt saucepan. Simmer, covered, with 1 1/2 teaspoon salt for 45 minutes or until soft. Drain and set aside.
2. Mince the garlic and ginger. Chop the onions. Slice the mushrooms; set aside. Heat oil and butter in a heavy skillet. Add the onions and sauté over medium heat until translucent, about 3 to 4 minutes. Add the garlic and ginger. Crumble the thyme between your palms and add. Sauté for a few minutes more.
3. Add the sliced mushrooms and sauté for 5 minutes more. Slice the scallions on the diagonal into very thin slivers.
4. Add the drained beans with a slotted spoon and season with sea salt to taste. Stir gently. Continue to cook over low heat, uncovered, stirring gently for 15 minutes. Serve garnished with slivered scallions.
Recipe: Yellow Curry with Eggplant, Pepper and Sweet Potato (Oct’13)
3 cups coconut milk
1 cup chicken or vegetable broth
1 large sweet potato scrubbed and cut in 3/4” cubes
1 green pepper, seeded and cut into 1” squares
1 medium eggplant cut into 1” pieces
1 Tablesp. yellow curry paste
1/2 tablespoon tamarind paste (optional)
salt and pepper
Basil for garnish
Cilantro for garnish
2-4 cups cooked brown rice
In a medium pot over medium-high heat bring coconut milk and stock to a boil. Add sweet potato and cook until just tender 7 – 10 minutes. Add pepper, eggplant, curry paste and tamarind paste, if available. Season to taste with salt and pepper. Simmer until all vegetables are just soft, about 7 minutes. Serve hot with cooked brown rice.
Serves 4. Modified from recipe by Chefs David Myers and Kuniko Yagi of Los Angeles
Recipe: Zucchini Quinoa Salad with Mint and Pistachios (Nov ’13)
1 cup quinoa, rinsed well
1 1/2 cups water
2 Tablesp. olive oil
2 1/2 cups thinly sliced zucchini
1 clove garlic, thinly sliced
3 scallions or onion sliced or chopped, about 1/4 cup
1/3 cup roasted salted pistachios, chopped
zest and juice of one lemon
1/2 cup fresh mint leaves, chopped
Place rinsed quinoa in saucepan with the water and salt. Bring to a boil. Cook covered on low heat until almost dry, about 16 min. Meanwhile heat olive oil in a skillet. Add zucchini and cook, stirring occasionally until tender. Add garlic and cook until fragrant. Season with salt and pepper and add to quinoa. Stir in scallions/onions, lemon zest and juice, and mint. Taste for seasoning. Serve immediately.
Recipe: Broccoli Almond Stir Fry (Dec ’13)
Adapted from The Produce Bible, by Leanne Kitchen
1 teaspoon coriander seeds
1 pound broccoli
3 tablespoons olive oil
2 tablespoons slivered almonds
1 clove garlic, crushed, or one cube frozen Dorot crushed garlic
1 teaspoon finely shredded fresh ginger
2 tablespoons red-wine vinegar
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds, toasted
Lightly crush coriander seeds. Cut broccoli into florets and cut stems into medium cubes.
Prepare garlic and ginger and have them ready to add later.
Heat olive oil in a wok or large heavy-bottomed frying pan. Add coriander and almonds and stir continuously for 1 minute over medium heat until almonds are golden.
Increase heat to high. Add garlic, ginger, and broccoli to the pan. Stir-fry for 2 minutes.
Combine vinegar, soy sauce, and sesame oil and pour over the broccoli in the pan. Toss until broccoli is evenly coated. Sprinkle with sesame seeds.