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:


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


* 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.

Sauteed rapini with rice and tatsoi salad

So earlier today I idly mentioned to a friend who knows her cooking that I wanted to figure out what to do with some tatsoi and rapini I had around. Her suggestion: “Tatsoi salad with sesame vinaigrette & toasted genmai, stir fried rapini with garlic & ginger, sushi rice?” Me: “That sounds like a good idea!”

The rapini recipe I followed was this crispy rapini recipe, though I admit this didn’t quite turn out as I expected, so it was more of a heavy sautee. Not something I normally do with greens because of the overcooking out of the healthy stuff in it, while I should have chopped more of the stems in half, frankly! But still had its points, and while it was more of the brown basmati rice instead of the sushi rice suggested, it was all quite hearty.

The salad was the real focus for me, though, since I’d rarely done tatsoi without cooking it somehow, even if only slightly steamed. I trimmed the stems and chopped up the leaves a bit, while the vinaigrette recipe I chose came from here, and very tasty it was. Happily I’d also had some genmai tea around — it’s essentially a dried tea leaf/fried rice blend — and the added crunch to the salad was a treat.

Carrots and kale in orange ginger sauce with spiced rice

Along with some raisin cinnamon sesame bread from Avanti.

This recipe was an interesting one — I was idly googling up ideas combining kale, carrots and rice, and came across this recipe. I was struck by the sound of it, but also by the way the recipe was presented. As it turned out, this was very intentional on Kira Ryder’s part (Ryder being the blog author), as you can see from the description provided:

I love to cook. But I only recently started to write about it which I have found to be really hard. As I began to try convey recipes, I realized that I do not pay very close attention when cooking to amounts and measurements. This inattention is okay when speaking to another cook, but when trying to share instructions with a novice, specifics are useful.

This blog is designed as a place for me to practice being clear. It’s also a place to share recipes with pals after delicious dinners at my house.

And why not? Recipes with clear measurements and full details are excellent for learning, as she says, and the vast majority of recipes I try fit into that category. But there’s something to be said for latitude, and I found this recipe struck a fine balance between overall direction and inspiration — in essence, it lets you find or decide the amounts or approach to consider. So I’d say both a novice and a practiced cook could enjoy this recipe as presented.

So without a photo to go by — and without basmati rice prepped as indicated (I had some basic jasmine rice ready that I spiced up a bit with salt and seeds) — I went right ahead, and here’s Ryder’s recipe:

1. Basmati Rice with Spices
Heat up some fat (today I used ghee). Once hot, add some spices. Today I used mustard seed, cumin seed and coriander seed. Add soaked basmati rice. Stir and toast rice a bit. Add the right amount of water. Bring to a boil. Cover and lower heat. About 10 minutes.

2. Meanwhile, peel and slice up some carrots. Mince up some ginger. Slice up some kale.

3. Heat some fat in a pan. Add the ginger and stir for about 30 seconds, and then add the carrots. Allow carrots to cook in the fat, stirring every so often, until they start to brown a little. Add 1/2 a squeezed Orange, cover and allow carrots to steam and soften.

4. When rice is done, remove from heat and let sit.

5. Add kale to the carrots, stir and cover for only about a minute to wilt the kale.

6. Today I added the rice into the pan with the carrots and kale to stir it all up and soak up the extra orange ginger sauce.

7. I put it in a bowl, added a little salt and ate the whole thing.

Cilantro rice

Whipped up the other night specifically to use some fresh cilantro. Quite tasty. (Well overdue edit — like so many of the recipes I make, this isn’t one I created myself, think it came with the biweekly CSA mailout I get. Whoever first shared this around, thanks!)


· 3 1/2 cups packed cilantro leaves (about 3 ounces)
· 3 medium garlic cloves
· 1 medium serrano chile, halved lengthwise and seeded
· 3 1/3 cups low-sodium chicken broth
· 1 tablespoon vegetable oil
· 1/2 cup minced yellow onion
· 2 cups long-grain white rice
· 1 tablespoon kosher salt


Combine cilantro, garlic, chile, and 2 cups broth in a blender and process until smooth; set aside.

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and cook until softened, about 2 minutes. Add rice and salt stir to coat in oil and cook until rice becomes opaque, about 2 minutes. Carefully pour the cilantro mixture and the remaining 1 1/3 cups broth into the rice and stir to combine. Bring mixture to a boil then reduce heat to low so rice is at a simmer. Cover and cook until rice is tender, about 15 minutes. Turn off heat and let rice rest covered for 5 minutes. Fluff with fork and serve.