Fried cabbage on brown rice

Another recipe that came with the latest basket — enjoyable, might have needed more curry powder or seasoning to give it some extra punch but plenty filling!

1 sm Onion, finely chopped
6 tb Oil
1 lg Tomato, sliced
1/2 ts Salt
1/2 ts Curry powder
1 md Cabbage, shredded
2 ea Carrots, sliced into rounds
1 ea Green bell pepper, chopped

Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching. Add tomatoes, salt & curry powder & continue to stir-fry for 3 minutes.
Add cabbage, carrots & pepper & mix well. Pour in about 1/2 c water. Cover the pot, reduce heat & simmer until the liquid is abosrbed & the cabbage is still slightly crunchy.

Stir-fried pea pods and tofu

The recipe as provided (from ‘Syd’s Cookbook,’ so thanks Syd!) was actually based around celery but the batch I had looked a touch sickly, while I had some broiled tofu around. So a little less crunchy but no less delicious! The recipe as provided below:

2 tb Oil
Diced firm tofu
8 oz Sliced Fresh Mushrooms
8 oz Fresh Pea pods
3 Sliced Green Onions
1 tb Cornstarch
1/4 ts Ginger
1/4 c Corn Syrup
2 tb Soy Sauce
2 tb Orange Juice
1/4 c Slivered Almonds
1 ts Grated Orange Peel

In a wok or large skillet, heat oil; saute tofu in oil 3 minutes. Stir in mushrooms, pea pods and onions; saute‚ for 3 minutes. In a small bowl, combine cornstarch, ginger, corn syrup, soy sauce and orange juice; pour over vegetables. Cook for 1 minute, stirring constantly. Sprinkle with almonds and orange peel.

Quinoa chard pilaf

Pretty tasty, added a bit of sriracha and pepper for bite. Recipe via my CSA mailout:

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups uncooked quinoa, rinsed
1 cup canned lentils, rinsed
8 ounces fresh mushrooms, chopped
1 quart vegetable broth
1 bunch Swiss chard, stems removed

1. Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
2. Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

Curry coconut onions and tofu over rice

No real recipe for this, just simply followed a general suggestion and behold. Pretty tasty! The coconut is actually coconut milk, while the curry powder is fairly light; the extra spices you can see on top are a bit of chili powder to add a bit of bite. Rice was cooked using some vegetable broth from scratch from last week; the salad includes homemade croutons and a sesame viniagrette from scratch.

Lahanorizo (or a variant of same)


Figuring out what to do with cabbage is always a bit of a chore for me — nothing wrong with cabbage, I just want to try and do something a little different with it each time. A random google scrounge turned up this Greek recipe — enjoyed it very much, though I’m willing to bet this is far from a traditional version as such. (I’m not sure if they use red cabbage, to start with, while I was lacking tomatoes and had to use some tomato paste instead.) That said, this was quite tasty, and I’ve got some left over for tomorrow to eat with a salad and some bread.

The recipe as quoted on the page follows below:

Ingredients:

1 Medium Cabbage
2-3 Tablespoon Olive Oil
1 Medium Onion Finely Chopped
2-3 Pinch Parsley To Taste
1-2 Pinch Pepper To Taste
3/4 Cup Rice
2-3 Pinch Salt To Taste
2 Large Tomatoes Finely Chopped
1 1/4 Cup Water

Directions:

* Chop the cabbage finely.
* On low heat, fry the onion just until transparent.
* Add the cabbage and cook until wilted.
* Add the tomatoes and water.
* When it starts to boil, add the rice, parsley, salt and pepper.
* Simmer until very little liquid remains, approx. 20 minutes.
* May serve with sliced lemon.

Potato and onion soup


This recipe comes courtesy of Marcella Hazan, one of those cooks and writers of an earlier generation pre-Food Channel overload. Friend Stripey turned me on to her work and generously gave me a copy of The Classic Italian Cookbook, where I found this one (that book and a later one were combined into Essentials of Classic Italian Cooking — Stripey had lent me her copy of that earlier and the huge amount of annotations in there was enough to confirm that Hazan was one to rely on).

This grew out of a desire to do something with potatoes beyond regular standbys — I’d used potatoes in soup plenty of times, but this one was new to me and I’d been fortunate to have some onions to hand as well. As is my wont, I turned the recipe into a strictly vegetarian one, so substitute a rich vegetable broth for the beef one below, while margarine can stand in for butter. Vegetable oil is required but no one sort is specified; I chose canola rather than olive, say, figuring it would be lighter in the end. And indeed, the end result is hearty but not heavy, and there was plenty left over currently chilling in the freezer. I’ve no doubt this would go excellently with fresh bread to mop up the remains.

The basics of the recipe are below rather than reproducing her language word for word:

1 1/2 pounds yellow onions, peeled and thinly sliced
3 tbps. butter
3 tbps. vegetable oil
Salt if desired
2 pounds boiling potatoes, peeled and diced
3 1/2 cups meat broth
3 tpbs. freshly grated Parmesan

* Cook the onions, butter and oil (plus salt if desired) in an uncovered skillet over low to medium heat — the goal is to slowly wilt the onions, not deep fry them or the like. Cook until onions are light brown, then remove from heat but keep in the skillet.

* Boil the potatoes in 3 cups of the broth until tender — boiling should be steady, not maxed out. Hazan suggests salt here if desired but if you’ve already added some to the onions, then no need for more.

* Add the onions and cooking fat to the potatoes and broth mixture, using a bit of the broth to loosen up anything on the skillet.

* Add remaining broth and return to a gentle boil. Mash up some (not all!) of the potatoes with a wooden spoon against the side of the pot and then stir into the soup. Cook for 8 to 10 more minutes, adding more broth or water as needed.

* Stir in the Parmesan and serve out. I added more grated Parmesan on top plus ground pepper.

Caldo verde

A Portuguese soup, I gather — found the recipe here. Added some vegetable broth concentrate for color and flavor, and turned out very nicely, a clear soup that was still somehow rich.

Onion poppy seed biscuits and a cucumber dill salad

More from the Angelic Organics cookbook mentioned the other week. A bit thrown together but both delicious!

Mushroom stew


Though arguably it could just as easily be mushroom soup. Depends on the amount of the broth in the end!

Mushroom Stew Recipe

Ingredients
3 Tbsp olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 pound cremini mushrooms, cleaned and roughly chopped
1 pound shiitake mushrooms, stemmed, cleaned, and caps roughly chopped
1/2 pound red-skinned potatoes, such as Red Bliss or All Reds, cut into 1/2-inch pieces
1/2 pound yellow-fleshed potatoes, such as Austrian Crescent or Yukon Gold, cut into 1/2-inch pieces
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh sage
1 Tbsp fresh thyme
2 cups mushroom or vegetable stock
1/2 cup chopped fresh parsley
1 tsp salt
1/2 tsp freshly ground black pepper

Instructions
Heat a large pot over medium-high heat. Swirl in the oil, then add the onions and cook until soft and fragrant, about 4 minutes, stirring often. Add the garlic and cook for 30 seconds. Stir in the cremini and shiitake mushrooms; cook just until the mushrooms begin to give off their liquid, about 3 minutes, stirring frequently.

Stir in both kinds of potatoes with a wooden spoon, then add the rosemary, sage, and thyme. Cook just until aromatic, about 30 seconds. Stir in the stock, cover, and reduce the heat to low. Simmer until the potatoes are soft when pierced with a fork, about 12 minutes. Gently stir in the parsley, salt, and pepper and cook for another 2 minutes to bind the flavors. Serve immediately. The soup can be made in advance — store it covered in the refrigerator for up to three days, but thin it out with extra stock as you reheat it.

The stew can be varied with a seemingly limitless list of mushrooms. Substitute hedgehog, lobster, black trumpet, porcini, portobello, or hen of the woods, so long as you have a total of 2 pounds.

You can also finish the stew with one of several enhancers. Along with the parsley, stir in one of the following:

2 Tbsp dry vermouth
1-1/2 Tbsp sweet vermouth
1-1/2 Tbsp Chinese black vinegar
1 Tbsp basil oil
2 tsp sesame oil
4 dashes Tabasco sauce, or to taste

Yield: 6 servings

Stuffed zucchini

Interesting little dish, took less time to prep than I would have figured. Filling but not overstuffing!

Stuffed Zucchini

two (6 to 8 inch) zucchini
1 small onion, finely chopped
2 tablespoons of butter or margarine
one 15 ounce can of red kidney beans, slightly mashed
1 cup (4 ounces) of shredded sharp Cheddar Cheese
3/4 cup of spaghetti sauce, divided
1/4 teaspoon of dried oregano leaves
1/4 teaspoon of dried basil leaves
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/4 cup of grated Parmesan cheese

Wash the zucchini thoroughly, cook in boiling salted water for 5 minutes.

Cut zucchini in half lengthwise, remove seeds and membrane. Set shells aside.

Sauté the onion in butter until tender.

Combine the onion, kidney beans, Cheddar cheese, 1/2 cup of spaghetti sauce, oregano, basil, salt and pepper, mix well.

Arrange the zucchini shells in a lightly greased 9 inch square baking dish.

Spoon bean mixture into zucchini. Top each with 1 tablespoon of remaining spaghetti sauce and 1 tablespoon of Parmesan cheese.

Cover and bake at 375ºF. for 15 to 20 minutes or until thoroughly heated. Makes 2 servings