16February2012
Posted by Cheryl under: Main Dish; Side Dish; Vegan.
3 1/2 cups of shredded green cabbage
2 tbsp. oil
1 Zucchini
1 small onion
Chilli powder, turmeric, Curry powder
Jeera, mustard, salt
Coriander leaves for garnishing (optional)
Chop onions and cabbage. Next, wash Zucchini thoroughly and cut it into inch strips along with the skin. Heat a non-stick pan, and then add oil, jeera, mustard, curry spices.
Next add the dice onions and sauté for a while and immediately add the cut zucchini pieces. After this is done add the shredded cabbage and sauté for a little bit more. Add salt, turmeric and little chilli powder and keep stirring. Add more water if necessary and keep covered on low heat. Stir to keep from sticking to the pan. Garnish with corriander leaves.
16February2012
Posted by Cheryl under: Quick & Easy; Side Dish; Vegan.
1 Bunch Collard Greens, washed and de-veined
1/4 Cup Sliced Carrots
1 Tbsp. butter, bacon fat or olive oil
1/4 Cup Sliced Almonds
1 Tbsp. Lemon Juice
Salt & Pepper to taste
Sauté carrots and almonds in butter, bacon fat, or olive oil over medium heat for 1-2 minutes. Add greens, lemon juice, and salt. Stir well and cover for another few minutes, until greens are tender, stirring often. Salt & pepper to taste serve warm.
16February2012
Posted by Cheryl under: Main Dish; Vegan.
1 pound beets
2 1/2 Cups Cooked Brown Rice
2 Tbsp. Olive Oil
1/8 red onion diced (optional)
1 tsp. Raspberry Vinegar, more if needed
1/4 tsp. Salt, plus more if needed
1 Tbsp. Freshly Squeezed Lemon Juice
2 Tbsp. Pine Nuts
Preheat the oven to 375 degrees. Rinse the beets. Place beets in a sealed casserole dish and bake until you can easily pierce them to the center with a fork, approximately 60-90 minutes.
Remove rinse in cool water then slip off the beet skins. Trim off the tail and stems ends. Cut the beets into 1/4-inch dice and set them in a bowl or storage container. Add the rice and toss.
In a small bowl, whisk together the oil, lemon juice, vinegar, and salt. Toss the dressing with the beets. Adjust the seasonings, adding more vinegar and or salt, if needed, to intensify the flavors. Let the salad sit until the grains absorb some flavor, about 15 minutes. Stir in the onion (if using) just before serving. Garnish with pine nuts. Serve at room temperature.
9January2012
Posted by Cheryl under: Main Dish; Side Dish; Vegan.
2 tablespoons vegetable oil
1/2 white onion
1 clove garlic
1 bunch kale stems removed
1 cup dry white wine (or vegetable or chicken stock)
1/2 bunch cilantro
1 pinch red pepper flakes
salt and pepper
Preheat oil in a large pot over medium heat.
Meanwhile peel and chop onion into a small dice. Peel garlic and crush. Add both onion and garlic to pot and sweat for three to five minutes until softened.
Wash kale and slice leaves crosswise into two inch pieces. Add to onion and sauté for a minutes or two to soften. Add wine or stock and bring liquid to a boil. Reduce to a simmer. Cover pot and let kale steam for 15 minutes.
Remove lid and continue cooking until excess liquid has mostly evaporated. Rinse and roughly chop cilantro. Stir into kale with a red pepper flakes and salt and pepper to taste.
Serve warm alone or over cooked rice if desired. Enjoy!
9January2012
Posted by Cheryl under: Main Dish; Vegan.
1 lb turnips
2 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, minced
1 tablespoon ground cumin
2 tablespoons curry powder
1/2 bell pepper, diced
1/2 turnip, peeled and diced
1 cup corn kernels
8 ounce tomato sauce
1 pinch crushed red pepper flakes (optional)
1 pinch salt
1 pinch cracked black pepper
15 ounce cooked garbanzo beans (chickpeas)
Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.
30December2011
Posted by Cheryl under: Main Dish.
1 bunch chard
1 onion
2 cloves garlic
2 eggs
1 cup milk
1 tablespoon olive or canola oil
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
1/8 teaspoon cayenne pepper (optional)
1 pinch nutmeg
salt to taste
1/2 cup freshly grated cheese, any kind that melts well
Preheat oven to 375°F. Oil a 9 inch pie dish.
Rinse chard and strip leaves from main rib and stem. Set the leaves aside; don’t dry them. Chop the ribs and stems into small pieces. Dice onion. Heat oil in 12 inch skillet or other large pan. Cook onion and stems in oil 5 minutes, stirring occasionally.
Slice the leaves into strips; cut the strips into pieces about 1 inch long. Add leaves to pan with whatever water remains on the leaves. Mince or press the garlic and add to the pan, along with the thyme. Cover, and cook over medium heat until chard leaves wilt completely, about 5 minutes. Add a tablespoon or two of water, if pan goes dry.
While chard cooks, mix together milk, eggs, nutmeg, cayenne powder and 1/2 teaspoon salt.
Put wilted chard into oiled dish. Pour the egg mixture over, pressing chard down into the eggs. Spread grated cheese on top.
Bake until the center is just set, about 20 – 25 minutes. Let stand a few minutes before serving.
25December2011
Posted by Cheryl under: Soup & Stew; Vegan.
1/2 lb. dried Great Northern beans
Water as needed
Olive oil as needed
1 onion, chopped
2 small carrots, diced
1 Bunch shredded kale (1 small bunch)
1 boiling potato, diced
2 garlic cloves, minced
2 teaspoon minced rosemary leaves
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
Salt to taste
Freshly-ground black pepper to taste
1 cup freshly-grated Parmesan cheese
Place beans in large saucepan with enough cold water to cover. Let stand at room temperature overnight.
Drain beans and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes, reserving liquid. Transfer half of beans to food processor or blender and puree. Reserve remaining whole beans.
Heat 1/4 cup oil in large pot over medium-high heat. Add onion and carrots and saute 5 minutes. Stir in kale, potato, pureed beans and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer for about 30 minutes until vegetables are tender.
Add garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until flavors are well blended, adding additional bean liquid if soup is too thick. (Soup should be quite thick.)
Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and sprinkle with Parmesan cheese. Top each bowl of soup with spoonful of olive oil, if desired.
25December2011
Posted by Cheryl under: Soup & Stew.
1/4 cup stick butter
2 onions (halved and sliced about 5 cups)
4 carrots (peeled cut into 12 inch pieces about 2 cups)
1 lb parsnips (peeled cut into 12 inch pieces about 1 cups)
29 ozs broth
3 red potatoes (cut into 12 inch pieces about 2 12 cups)
1/4 cup fresh parsley (chopped)
1 tsp thyme
1 1/4 cups half and half
14 cup sherry
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 29 Oz of broth, potatoes,
parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
16December2011
Posted by Cheryl under: Main Dish.
I wanted to make some special holiday treats with pumpkins we grew at the farm. These are delicious.
3 eggs
1 cup white sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners’ sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. If you have time I like to freeze them and them and then slice them right before serving. This makes them easier to cut and keeps them cool longer. Dust with additional confectioners’ sugar, if desired.
16December2011
Posted by Cheryl under: Side Dish; Vegan.
We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.
1 Bunch collard greens, tough stems discarded, leaves chopped
1 Tbsp medium onion, chopped
1 large garlic clove, minced
2 teaspoons bacon fat (optional do not add for vegan/vegetarian option)
1 Tbsp olive oil
2 Tbsp dark sesame oil (Dynasty or comparable)
Chili pepper flakes, a pinch
Salt, a couple pinches
Sugar, a couple pinches
Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and cook until fragrant, about 30 seconds.
Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.