taken from the nyt: http://www.nytimes.com/2009/03/04/health/nutrition/03recipehealth.html?ref=nutrition
kale and potato soup
instead of celebrating (or fabricating) our irish heritage with the rest of america's irresponsible youth, we were writing our term papers. so i had everyone over on saturday for a late celebration, complete with potato soup and brown soda bread. here's the soup:
ingredients:
2tbsp olive oil (plus more to taste)
1 medium onion, finely chopped
4 cloves garlic, minced
salt, pepper to taste
2 to 2 1/2 lbs potatoes, peeled and thinly sliced
1 bunch of kale, thoroughly washed and chopped into relatively small pieces
bouquet garni (or something less pretentious) with any of the following: bay leaf, parsely, thyme, parmesan rind, small hunk of parmesan cheese.
food prep:
this dish gets going really fast, so pretend you're on a cooking show and chop/peel everything beforehand. i did it about 4 hours in advance and threw it all in tupperwares and gratin dishes in the fridge. it made things way easier and faster - especially if you're expecting company.
equipment:
having a potato masher will really increase the success of this recipe.
to make:
heat 1 tbsp olive oil over medium heat. when hot, add the onion and cook for 5 mins, stirring often.
add garlic and salt, cook 1 min
stir in potatoes, 2 quarts water, and 'bouquet garni'
bring to a boil, add salt
reduce heat, cover and simmer for 40 mins (until the potatoes are falling apart)
remove bouquet garni
mash potatoes with your masher
stir in the kale and simmer for 10-15 mins uncovered (until the kale is tender but still colorful)
taste, adjust salt, add pepper and 1 tbsp olive oil
let your guests serve themselves. set out parmesan cheese and extra salt and pepper.
serves 6 healthy adults.
3/23/09
granola bars, version 2.0
i first made these granola bars about a month ago, but something just wasn't right. don't get me wrong, they tasted just fine, but i wanted them to be slightly crunchier. voila. i think they're the grains and berries version of pemmican.
these bars have a bunch of healthy ingredients and keep forever (at least a month) if you wrap them individually in saran or store them in an airtight container between layers of wax paper.
ingredients:
1 3/4 cups puffy cereal (i used nutty flax from whole foods -they're like tiny, healthy kix and they never go stale or get soggy. and they're gluten-free.)
3/4 cup toasted oatmeal
3/4 cup oat bran
3/4 cup sunflower seeds
1/2 cup toasted flaxseed
1/2 cup brown sugar
2/3 cup honey
4 tbsp butter
1/2 tsp kosher salt
8 oz. dried fruit (of your choice, but i use cherries)
1/4 cup chocolate chips
lots of wax paper
pyrex dish (one 11x16 or two 8x8 dishes)
to make:
food prep - i like to chop the cherries in half
line the baking dish with wax paper - make sure that the paper comes up the sides of the dish, as well
mix dry ingredients (except chocolate chips), and fruit in a medium sized mixing bowl
meanwhile, heat the honey, sugar, butter and salt over low to medium heat, stir often
whisk together dry ingredients to distribute component parts evenly
get your sturdiest spoon
when the sugar syrup is syrupy and beginning to bubble, pour over the dry ingredients.
stir, stir, stir!
immediately plop into the lined pan(s)
cover the granola bar mixture with another sheet of wax paper. use this paper to press the granola bar out to the edges of the pan. squish it so that it will stick to itself. let it sit and cool for several hours. you can use books to help squish it long-term, if you would like.
before they get rock hard, lift up the wax paper and sprinkle on some chocolate chips. press these in and go back to the squishing.
later, turn the granola out onto a cutting board. take a big knife and cut them into whatever shape you like best. i wrap mine in saran wrap for fast grabbing and portable snacking.
like i said, they keep forever. so make them and share them.
for substitutions: the honey/sugar is the glue. you can use it to stick together pretty much whatever you want. feel free to substitute nuts, other grains, etc.
these bars have a bunch of healthy ingredients and keep forever (at least a month) if you wrap them individually in saran or store them in an airtight container between layers of wax paper.
ingredients:
1 3/4 cups puffy cereal (i used nutty flax from whole foods -they're like tiny, healthy kix and they never go stale or get soggy. and they're gluten-free.)
3/4 cup toasted oatmeal
3/4 cup oat bran
3/4 cup sunflower seeds
1/2 cup toasted flaxseed
1/2 cup brown sugar
2/3 cup honey
4 tbsp butter
1/2 tsp kosher salt
8 oz. dried fruit (of your choice, but i use cherries)
1/4 cup chocolate chips
lots of wax paper
pyrex dish (one 11x16 or two 8x8 dishes)
to make:
food prep - i like to chop the cherries in half
line the baking dish with wax paper - make sure that the paper comes up the sides of the dish, as well
mix dry ingredients (except chocolate chips), and fruit in a medium sized mixing bowl
meanwhile, heat the honey, sugar, butter and salt over low to medium heat, stir often
whisk together dry ingredients to distribute component parts evenly
get your sturdiest spoon
when the sugar syrup is syrupy and beginning to bubble, pour over the dry ingredients.
stir, stir, stir!
immediately plop into the lined pan(s)
cover the granola bar mixture with another sheet of wax paper. use this paper to press the granola bar out to the edges of the pan. squish it so that it will stick to itself. let it sit and cool for several hours. you can use books to help squish it long-term, if you would like.
before they get rock hard, lift up the wax paper and sprinkle on some chocolate chips. press these in and go back to the squishing.
later, turn the granola out onto a cutting board. take a big knife and cut them into whatever shape you like best. i wrap mine in saran wrap for fast grabbing and portable snacking.
like i said, they keep forever. so make them and share them.
for substitutions: the honey/sugar is the glue. you can use it to stick together pretty much whatever you want. feel free to substitute nuts, other grains, etc.
3/20/09
eggless mini-gratins
on the night that i made the gratin for dinner, i found out just in the nick of time that the friend i had invited to share it with me was actually allergic to eggs (whoops!). here is what i made for her instead:
follow the gratin recipe (below), minus beating the eggs. just before you would mix everything together, reserve a little bit less than a cup of greens and set them aside in a small bowl. continue to make the regular gratin.
for the mini gratins (you have plenty of time to do this while the main gratin is cooking):
take the bowl of reserved greens, add about 1/4 cup of cooked quinoa and 2 tsp olive oil. stir so that the olive oil coats everything. add 1/8 to 1/4 cup gruyere to the mixture and stir well. meanwhile, butter 2 muffin spots of a muffin tin. press breadcrumbs onto the butter and try to get as many as possible to stick. also sprinkle some on the bottom of the tins.
scoop the mixture into the two buttered tins and pack it in firmly. sprinkle a little bit more cheese on top, then some bread crumbs and finally drizzle with a little bit of olive oil. pop these in the oven for the last 12 minutes that the gratin has to cook. when they're done, run a knife around the mini-gratin and carefully lift it out like a very fragile muffin. it should hold together without being offensively cheesy.
it is a comparable and cute eggless alternative.
follow the gratin recipe (below), minus beating the eggs. just before you would mix everything together, reserve a little bit less than a cup of greens and set them aside in a small bowl. continue to make the regular gratin.
for the mini gratins (you have plenty of time to do this while the main gratin is cooking):
take the bowl of reserved greens, add about 1/4 cup of cooked quinoa and 2 tsp olive oil. stir so that the olive oil coats everything. add 1/8 to 1/4 cup gruyere to the mixture and stir well. meanwhile, butter 2 muffin spots of a muffin tin. press breadcrumbs onto the butter and try to get as many as possible to stick. also sprinkle some on the bottom of the tins.
scoop the mixture into the two buttered tins and pack it in firmly. sprinkle a little bit more cheese on top, then some bread crumbs and finally drizzle with a little bit of olive oil. pop these in the oven for the last 12 minutes that the gratin has to cook. when they're done, run a knife around the mini-gratin and carefully lift it out like a very fragile muffin. it should hold together without being offensively cheesy.
it is a comparable and cute eggless alternative.
cabbage & kale gratin
possibly one of the most delicious dishes i've put together. it's also taken from the new york times, but i modified it by substituting quinoa for rice. this post will also have much more detailed directions than the nyt version. you can refer to the original here: http://www.nytimes.com/2009/03/07/health/nutrition/06recipehealth.html?_r=1
okay, here goes.
ingredients:
1 bunch of kale, washed, destemmed and chopped into slivers
1 small head of cabbage, quartered, de-cored and chopped into slivers
3 tbsp olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
salt & pepper
2 eggs
3/4 cup cooked quinoa (you need to have it already cooked and on hand)
3/4 cup grated gruyere cheese, firmly packed
3 tbsp breadcrumbs
it will help if you lay out these kitchen implements:
a large mixing bowl
several measuring cups
cooking spoon
large pot
2 quart gratin dish/casserole
small bowl
cheese grater
colander
to make:
wash and chop kale, set aside in big bowl
chop the onion and garlic
set the pot on low heat and heat 2 tbsp olive oil
when hot, put in the onion only and cook for 5 mins
add the garlic and cook for 1-2 mins
preheat the oven to 375
add the kale and some salt. the kale needs to be a little bit damp for this to work. cover the pot and let the kale steam, stirring occasionally.
in the mean time, core and chop the cabbage. when the kale is wilted, add the cabbage and 1/2 cup of water.
cover and cook for 10 mins or until the water has evaporated
in the mean time, beat 2 eggs in the large mixing bowl
grate and pack the gruyere cheese and measure out 3/4 cup of cooked quinoa
when the water has cooked off, add salt and pepper to the cabbage/kale
stir 2 large spoonfuls of greens into the eggs - keep stirring to temper the eggs
gradually add the quinoa, cheese and the rest of the greens to the egg mixture. mix well so that everything is coated with egg.
scrape into a greased gratin dish, sprinkle on the breadcrumbs and drizzle with olive oil
bake at 375 for 35 - 40 minutes or until the egg is set. let the gratin sit for 10 minutes before serving.
the dish can also be served at room temperature and makes wonderful leftovers.
this is a confusing dish for sides, since it is a vegetable and protein dish, but we served it up with a simple salad and some flatbread.
okay, here goes.
ingredients:
1 bunch of kale, washed, destemmed and chopped into slivers
1 small head of cabbage, quartered, de-cored and chopped into slivers
3 tbsp olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced
salt & pepper
2 eggs
3/4 cup cooked quinoa (you need to have it already cooked and on hand)
3/4 cup grated gruyere cheese, firmly packed
3 tbsp breadcrumbs
it will help if you lay out these kitchen implements:
a large mixing bowl
several measuring cups
cooking spoon
large pot
2 quart gratin dish/casserole
small bowl
cheese grater
colander
to make:
wash and chop kale, set aside in big bowl
chop the onion and garlic
set the pot on low heat and heat 2 tbsp olive oil
when hot, put in the onion only and cook for 5 mins
add the garlic and cook for 1-2 mins
preheat the oven to 375
add the kale and some salt. the kale needs to be a little bit damp for this to work. cover the pot and let the kale steam, stirring occasionally.
in the mean time, core and chop the cabbage. when the kale is wilted, add the cabbage and 1/2 cup of water.
cover and cook for 10 mins or until the water has evaporated
in the mean time, beat 2 eggs in the large mixing bowl
grate and pack the gruyere cheese and measure out 3/4 cup of cooked quinoa
when the water has cooked off, add salt and pepper to the cabbage/kale
stir 2 large spoonfuls of greens into the eggs - keep stirring to temper the eggs
gradually add the quinoa, cheese and the rest of the greens to the egg mixture. mix well so that everything is coated with egg.
scrape into a greased gratin dish, sprinkle on the breadcrumbs and drizzle with olive oil
bake at 375 for 35 - 40 minutes or until the egg is set. let the gratin sit for 10 minutes before serving.
the dish can also be served at room temperature and makes wonderful leftovers.
this is a confusing dish for sides, since it is a vegetable and protein dish, but we served it up with a simple salad and some flatbread.
3/16/09
red velvet cake
...is beautiful, but doesn't really taste like anything.
i have three papers to finish within the next forty-eight hours, but as soon as i'm done, i'll work on creating the best, most flavorful red velvet cupcakes this side of the mississippi.
also, an update on the brussels sprouts salad: like most salads, this one won't keep if you've already drenched it in viniagrette. so, douse carefully (or pressure your dinner partners to eat it all).
also coming soon, a cabbage and kale gratin that i saw on the nyt and have been dying to modify.
cheers & happy monday.
i have three papers to finish within the next forty-eight hours, but as soon as i'm done, i'll work on creating the best, most flavorful red velvet cupcakes this side of the mississippi.
also, an update on the brussels sprouts salad: like most salads, this one won't keep if you've already drenched it in viniagrette. so, douse carefully (or pressure your dinner partners to eat it all).
also coming soon, a cabbage and kale gratin that i saw on the nyt and have been dying to modify.
cheers & happy monday.
3/15/09
brussels sprouts salad
i really like brussels sprouts - perhaps you're starting to catch on. in a sinister attempt to get the rest of the world to love them as much as i do, i have cleverly disguised them as a salad.
actually, the real story is this: i had steamed some brussels sprouts to go with my dinner and i noticed how tasty the outer leaves were when eaten individually. i thought the leaves would probably make a delicious, albeit labor-intensive, salad.
today's weber-paper-discussion potluck was the perfect opportunity to try out this new dish. if i ever make this again, i'll probably do something differently (don't know quite what yet), but the dish seemed to go over well. several people had seconds, thirds and fourths - and one classmate had brussels sprouts for the first time ever. successssssssss.
[if any of you happen to make this recipe, please let me know how it turns out and how you improved it.]
ingredients:
brussels sprouts (1 lb should serve about 4 people as a side dish)
red/yellow/orange bell peppers (1 large pepper should do it)
olive oil
balsamic vinegar
mustard
some kind of fruit jelly/jam
grated parmesan cheese
to make:
wash brussels sprouts
cut off the bottom/stem part and remove any gross outer leaves (but leave the nice looking ones - you need as many outer leaves as possible)
slice in half lengthwise and place in a pot with about 1/2 in. water in the bottom
when all the sprouts are in the pot, cover and heat the water
let the water come to a boil
when the sprouts are bright green and slightly tender, remove from heat and drain
dump the sprouts onto a cutting board or other work surface
peel off outer leaves and place on paper towels or in a salad spinner
set brussels sprouts' "hearts" aside for later
dry the leaves and place them in a bowl
put them in the fridge to chill and crisp up
meanwhile, slice the hearts into little crunchy bites and place in a smaller bowl
cut the bell peppers into bite sized pieces and set aside
to make the dressing, combine 1 1/2 tbsp olive oil with 1 1/2 tbsp balsamic vinegar. add 2 tsp brown mustard and 1 tsp jam. stir up.
take the greens out of the fridge and toss lightly. add the hearts and bell peppers. pour dressing over the top and toss salad. sprinkle with parmesan cheese and serve immediately.
it should keep in the fridge for a day or so. if the leftovers are terrible, i'll post and let you know.
actually, the real story is this: i had steamed some brussels sprouts to go with my dinner and i noticed how tasty the outer leaves were when eaten individually. i thought the leaves would probably make a delicious, albeit labor-intensive, salad.
today's weber-paper-discussion potluck was the perfect opportunity to try out this new dish. if i ever make this again, i'll probably do something differently (don't know quite what yet), but the dish seemed to go over well. several people had seconds, thirds and fourths - and one classmate had brussels sprouts for the first time ever. successssssssss.
[if any of you happen to make this recipe, please let me know how it turns out and how you improved it.]
ingredients:
brussels sprouts (1 lb should serve about 4 people as a side dish)
red/yellow/orange bell peppers (1 large pepper should do it)
olive oil
balsamic vinegar
mustard
some kind of fruit jelly/jam
grated parmesan cheese
to make:
wash brussels sprouts
cut off the bottom/stem part and remove any gross outer leaves (but leave the nice looking ones - you need as many outer leaves as possible)
slice in half lengthwise and place in a pot with about 1/2 in. water in the bottom
when all the sprouts are in the pot, cover and heat the water
let the water come to a boil
when the sprouts are bright green and slightly tender, remove from heat and drain
dump the sprouts onto a cutting board or other work surface
peel off outer leaves and place on paper towels or in a salad spinner
set brussels sprouts' "hearts" aside for later
dry the leaves and place them in a bowl
put them in the fridge to chill and crisp up
meanwhile, slice the hearts into little crunchy bites and place in a smaller bowl
cut the bell peppers into bite sized pieces and set aside
to make the dressing, combine 1 1/2 tbsp olive oil with 1 1/2 tbsp balsamic vinegar. add 2 tsp brown mustard and 1 tsp jam. stir up.
take the greens out of the fridge and toss lightly. add the hearts and bell peppers. pour dressing over the top and toss salad. sprinkle with parmesan cheese and serve immediately.
it should keep in the fridge for a day or so. if the leftovers are terrible, i'll post and let you know.
3/5/09
mexican hot chocolate sponge cupcakes
make. these. now.
i wanted to whip them up from scratch, but i didn't - cake mix was on sale and i'm short on time because it's the end of the quarter. in any case, they came out beautifully. i'll let you know how the from-scratch ones turn out, but, frankly, the box cake ones are so good that i might never switch.
ingredients:
1 box devils food cake mix (+ eggs, vegetable oil, & water - read the box)
3/4 cup sour cream
1/2 tsp cayenne pepper
to make:
make the cake mix according to the instructions on the box
when the batter is done, stir in the sour cream
when the sour cream is all stirred in, sprinkle the cayenne pepper over the batter and stir in.
make sure it's not clumping up anywhere - that would be a serious surprise!
bake them according to the instructions on the box. i made cupcakes, but you can make whatever shape you want. having already made them, though, i would say that the cupcake is the perfect form because they come out very moist and spongy.
don't expect them to rise a lot. and don't bother frosting them (unless you're a frosting junkie --in that case, have at it.)
they're good with coffee because they're not too sweet, and the cayenne gives the chocolate a rich flavor with a slow burn.
enjoy!
i wanted to whip them up from scratch, but i didn't - cake mix was on sale and i'm short on time because it's the end of the quarter. in any case, they came out beautifully. i'll let you know how the from-scratch ones turn out, but, frankly, the box cake ones are so good that i might never switch.
ingredients:
1 box devils food cake mix (+ eggs, vegetable oil, & water - read the box)
3/4 cup sour cream
1/2 tsp cayenne pepper
to make:
make the cake mix according to the instructions on the box
when the batter is done, stir in the sour cream
when the sour cream is all stirred in, sprinkle the cayenne pepper over the batter and stir in.
make sure it's not clumping up anywhere - that would be a serious surprise!
bake them according to the instructions on the box. i made cupcakes, but you can make whatever shape you want. having already made them, though, i would say that the cupcake is the perfect form because they come out very moist and spongy.
don't expect them to rise a lot. and don't bother frosting them (unless you're a frosting junkie --in that case, have at it.)
they're good with coffee because they're not too sweet, and the cayenne gives the chocolate a rich flavor with a slow burn.
enjoy!
3/4/09
i just deglazed my first pan
i just made brussels sprouts to go with the quinoa pancakes - they are delicious and quick & easy to make.
ingredients:
brussels sprouts. limit about 4 cups/batch, so you don't overwhelm your frying pan.
olive oil
balsamic vinegar
to make:
rinse brussels sprouts, cut off stem, peel off outer leaves and cut in half lengthwise.
put 1/2 in. water in a small saucepan and put in brussels sprouts (no steamer basket needed)
steam until bright green
drain
in the mean time:
heat up a pan on medium heat
when it's hot, put a little bit of olive oil in and swirl it around
pour in 1 tbsp of balsamic vinegar - careful, it will pop and spray a little
immediately throw in drained brussels sprouts and sautee
add more balsamic vinegar
sautee until tender
they are delicious and the whole process took about 10 mins from start to finish. i can't wait to eat them tomorrow.
-a.
ingredients:
brussels sprouts. limit about 4 cups/batch, so you don't overwhelm your frying pan.
olive oil
balsamic vinegar
to make:
rinse brussels sprouts, cut off stem, peel off outer leaves and cut in half lengthwise.
put 1/2 in. water in a small saucepan and put in brussels sprouts (no steamer basket needed)
steam until bright green
drain
in the mean time:
heat up a pan on medium heat
when it's hot, put a little bit of olive oil in and swirl it around
pour in 1 tbsp of balsamic vinegar - careful, it will pop and spray a little
immediately throw in drained brussels sprouts and sautee
add more balsamic vinegar
sautee until tender
they are delicious and the whole process took about 10 mins from start to finish. i can't wait to eat them tomorrow.
-a.
quinoa pancakes
i think i'm on my way to earning a reputation for turning food into pancakes, which is ironic because i don't really like breakfast pancakes.
these are a delicious side for leftover borscht and the leftover pancakes will be good with the brussels sprouts i'm about to cook up for my lunch tomorrow. they'd probably also be a really good alternative to an omelette - for a lunchy brunch, serve up quinoa pancakes with broccoli. or, for a southern twist, with green beans and stewed tomatoes. with quinoa pancakes everyone wins.
ingredients:
2 eggs
about 1 cup cooked quinoa (enough so that the egg quinoa mixture isn't runny)
salt and pepper to taste
3 tbsp grated parmesan cheese (adjust to taste)
to make:
heat a frying pan over medium heat - be patient while it heats up. don't start it on hi and then turn it down and expect this to work. trust me.
in the mean time:
scramble 2 eggs, add salt and pepper and grate in parmesan cheese. stir in quinoa so that the mixture is wet and quinoa is coated, but is not runny.
when the pan is hot, drizzle a little bit of olive oil in there. spoon in quinoa into two palm-sized cakes (make them 2 at a time unless you really have a big griddle or good griddle skillz).
let them cook for about 4 minutes - you'll be able to watch the egg cook through the quinoa. when the egg is set about halfway up the cake, flip them.
the second side will take about the same time to cook. the cakes should be faintly golden brown - if they're brown, turn down your stove.
flip once more, cook 1 minute on each side.
serve immediately. makes 4 cakes.
leftovers: they should reheat in the microwave - if they don't, i'll post again after lunch tomorrow.
these are a delicious side for leftover borscht and the leftover pancakes will be good with the brussels sprouts i'm about to cook up for my lunch tomorrow. they'd probably also be a really good alternative to an omelette - for a lunchy brunch, serve up quinoa pancakes with broccoli. or, for a southern twist, with green beans and stewed tomatoes. with quinoa pancakes everyone wins.
ingredients:
2 eggs
about 1 cup cooked quinoa (enough so that the egg quinoa mixture isn't runny)
salt and pepper to taste
3 tbsp grated parmesan cheese (adjust to taste)
to make:
heat a frying pan over medium heat - be patient while it heats up. don't start it on hi and then turn it down and expect this to work. trust me.
in the mean time:
scramble 2 eggs, add salt and pepper and grate in parmesan cheese. stir in quinoa so that the mixture is wet and quinoa is coated, but is not runny.
when the pan is hot, drizzle a little bit of olive oil in there. spoon in quinoa into two palm-sized cakes (make them 2 at a time unless you really have a big griddle or good griddle skillz).
let them cook for about 4 minutes - you'll be able to watch the egg cook through the quinoa. when the egg is set about halfway up the cake, flip them.
the second side will take about the same time to cook. the cakes should be faintly golden brown - if they're brown, turn down your stove.
flip once more, cook 1 minute on each side.
serve immediately. makes 4 cakes.
leftovers: they should reheat in the microwave - if they don't, i'll post again after lunch tomorrow.
variation on a borscht
i took this one from the new york times, as well: http://www.nytimes.com/2009/02/25/dining/253srex.html?ref=dining
my fantastic roommate receives a csa produce box every other week and lately she's been getting a lot of cabbage. after an unsuccessful attempt at cabbage soup, a second head of cabbage that was slowly making its way to the black hole at the back of the fridge, and yet another head arriving in last week's box, it was time to take matters into our own hands. drastic times call for drastic measures. luckily, i had recently bookmarked a recipe for beets and greens borscht from the nyt.
it turned out really well and only took about 2 hours from start to finish. this recipe makes a LOT of borscht, so invite your friends over. if you don't, you'll be eating leftovers for a week like us. (and just in case you don't have any friends, it keeps very well in the fridge, thanks for asking.)
ingredients:
5 beets with greens, chop the beets into 1/2 in. dice. remove the stems from the greens and chop them coarsely
1 head of cabbage, chopped or shredded
1 1/2 cups of cherry tomatoes, halved
1 large onion, chopped thinly
1 can kidney beans/2 cups home cooked beans
salt
5 medium-sized potatoes, chopped into 1/2 in. dice. (if you have lots of beets, use fewer potatoes and more beets)
11 cups of water
2 tbsp tomato paste
balsamic vinegar
any other leftover veggies you have - throw them in the pot.
to make:
in your biggest pot, combine beets, cabbage, tomatoes, potatoes, kidney beans, onion and 9 cups of water.
mix 2 cups of water with 2 tbsp tomato paste and 2 tbsp balsamic vinegar. add to the pot.
the water should just cover the veggies. don't add too much water!
bring to a boil and turn down to a simmer. cook for an hour or until beets and potatoes are tender. don't worry if it boils for a while after you turn it down - this helped ours cook a lot faster.
just before you're ready to serve the borscht, sautee the chopped beet greens in a skillet with olive oil. when they're tender, throw them in the pot. add more balsamic vinegar, salt and pepper to taste.
serve up and garnish with sour cream.
sides: fresh sourdough bread.
for spicing up the leftovers that you will undoubtedly have: serve over cooked quinoa or with quinoa pancakes (see recipe post). reheat over medium heat. add more balsamic vinegar, salt and pepper to taste.
my fantastic roommate receives a csa produce box every other week and lately she's been getting a lot of cabbage. after an unsuccessful attempt at cabbage soup, a second head of cabbage that was slowly making its way to the black hole at the back of the fridge, and yet another head arriving in last week's box, it was time to take matters into our own hands. drastic times call for drastic measures. luckily, i had recently bookmarked a recipe for beets and greens borscht from the nyt.
it turned out really well and only took about 2 hours from start to finish. this recipe makes a LOT of borscht, so invite your friends over. if you don't, you'll be eating leftovers for a week like us. (and just in case you don't have any friends, it keeps very well in the fridge, thanks for asking.)
ingredients:
5 beets with greens, chop the beets into 1/2 in. dice. remove the stems from the greens and chop them coarsely
1 head of cabbage, chopped or shredded
1 1/2 cups of cherry tomatoes, halved
1 large onion, chopped thinly
1 can kidney beans/2 cups home cooked beans
salt
5 medium-sized potatoes, chopped into 1/2 in. dice. (if you have lots of beets, use fewer potatoes and more beets)
11 cups of water
2 tbsp tomato paste
balsamic vinegar
any other leftover veggies you have - throw them in the pot.
to make:
in your biggest pot, combine beets, cabbage, tomatoes, potatoes, kidney beans, onion and 9 cups of water.
mix 2 cups of water with 2 tbsp tomato paste and 2 tbsp balsamic vinegar. add to the pot.
the water should just cover the veggies. don't add too much water!
bring to a boil and turn down to a simmer. cook for an hour or until beets and potatoes are tender. don't worry if it boils for a while after you turn it down - this helped ours cook a lot faster.
just before you're ready to serve the borscht, sautee the chopped beet greens in a skillet with olive oil. when they're tender, throw them in the pot. add more balsamic vinegar, salt and pepper to taste.
serve up and garnish with sour cream.
sides: fresh sourdough bread.
for spicing up the leftovers that you will undoubtedly have: serve over cooked quinoa or with quinoa pancakes (see recipe post). reheat over medium heat. add more balsamic vinegar, salt and pepper to taste.
warm chickpea and broccoli salad
i took this one from the new york times' "recipes for health" section: http://www.nytimes.com/2009/02/05/health/nutrition/05recipehealth.html
i whipped it up in about 15 minutes after a soccer game and took it to a potluck, which seemed to be a pretty successful debut opportunity for the dish. i didn't have onions or parsley on hand, so if you really like those, see the original recipe and add them back in.
ingredients:
2 cans chickpeas/about 4 cups home cooked chickpeas
2 heads of broccoli, cut into small bite-sized florets
(you can adjust these proportions to taste)
salt
2 oz./4tbsp. parmesan cheese
1 tbsp lemon juice
1 tbsp vinegar (i used half red wine vinegar and half balsamic)
1 tsp dijon mustard
1 minced garlic clove
6 tbsp olive oil OR 4 tbsp olive oil and 2 tbsp plain yogurt
to make:
put broccoli in pot, add 1/2 in. water and steam until the broccoli is bright green
rinse chickpeas, drain and add to cooked broccoli
heat until warm
in the mean time, mix lemon juice, mustard, vinegar, garlic clove, olive oil and yogurt (optional) in a small bowl. set aside.
grate parmesan cheese into a different small bowl. set aside.
when chickpeas and broccoli are warm, empty into a serving bowl (the water should have cooked off by now). add a little bit of salt.
mix in the dressing and sprinkle with the parmesan cheese and serve immediately.
this recipe serves 6-8 people and makes fantastic leftovers.
i whipped it up in about 15 minutes after a soccer game and took it to a potluck, which seemed to be a pretty successful debut opportunity for the dish. i didn't have onions or parsley on hand, so if you really like those, see the original recipe and add them back in.
ingredients:
2 cans chickpeas/about 4 cups home cooked chickpeas
2 heads of broccoli, cut into small bite-sized florets
(you can adjust these proportions to taste)
salt
2 oz./4tbsp. parmesan cheese
1 tbsp lemon juice
1 tbsp vinegar (i used half red wine vinegar and half balsamic)
1 tsp dijon mustard
1 minced garlic clove
6 tbsp olive oil OR 4 tbsp olive oil and 2 tbsp plain yogurt
to make:
put broccoli in pot, add 1/2 in. water and steam until the broccoli is bright green
rinse chickpeas, drain and add to cooked broccoli
heat until warm
in the mean time, mix lemon juice, mustard, vinegar, garlic clove, olive oil and yogurt (optional) in a small bowl. set aside.
grate parmesan cheese into a different small bowl. set aside.
when chickpeas and broccoli are warm, empty into a serving bowl (the water should have cooked off by now). add a little bit of salt.
mix in the dressing and sprinkle with the parmesan cheese and serve immediately.
this recipe serves 6-8 people and makes fantastic leftovers.
the granola bars - coming soon
hi everyone,
i'm currently beta testing my first batch of granola bars. i needed to find a way to make a healthy, tasty kashi-like bar that was more filling and less expensive. the batch turned out really well and was a snap to make (and the bars are full of healthy stuff), but i want to make them a little bit more crunchy before i post the recipe.
coming soon!
-a.
i'm currently beta testing my first batch of granola bars. i needed to find a way to make a healthy, tasty kashi-like bar that was more filling and less expensive. the batch turned out really well and was a snap to make (and the bars are full of healthy stuff), but i want to make them a little bit more crunchy before i post the recipe.
coming soon!
-a.
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