Sauteed radishes and chard with rice

Sauteed radishes and chard with rice

So I got this one via Farmer John’s Cookbook, a regular standby of mine — the recipe calls for arugula rather than chard, but I followed the recommendation to add a touch of mustard towards the end for bite. Pretty much just chop and cook the radishes first, move them to another bowl, add the greens for a couple of minutes until they wilt, add the radishes back along with fresh lemon juice, stir and serve. Can’t beat that!

Dill lemon rice

A small get-together for a friend prompted this — I planned on either bringing bread or rice, and decided I would go for the latter, aiming for a dish with flavor but not necessarily spice-heavy. This excellent recipe, a Middle Eastern one by background (you can find variants of it everywhere), allowed me not only to use some dill (dried rather than fresh, alas, but one can’t have everything) but some fresh lemon from the last basket. Cooks up quickly and tastes excellent.

Rice/Swiss chard soup


Nice. Always handy to have some arborio rice around. Recipe here, used vegetable stock rather than chicken.

Zucchini rice

Found myself at a loose end last night and wondered if there was such a thing as a zucchini rice recipe. The answer is yes and very tasty it is! My variation on it was due to not having cumin seeds, just cumin powder, as well as yellow rather than black mustard seeds — otherwise went ahead and cooked it up, v. delicious. Thanks to Manjula’s Kitchen for putting up the recipe!

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.

Curried cauliflower with tomato paste over rice

Another Mark Bittman winner from How to Cook Everything, but as per usual with some slight variety. In this case, the recipe called for tomatoes, but I had none around, either canned or fresh. However, I did have a can of tomato paste I wanted to use, so I semi-impulsively added that instead. The curry mix was created from scratch — I missed the coriander but had everything else to hand — while the rice had been cooked already and the bread from the loaf from last week I’m still working through. Quite good and I may well do something like it again in the near future.