Recipes 7/31 & 8/1
Kohlrabi/Turnip, Kohlrabi Greens, Carrot & Potato Curry
1 medium kohlrabi/turnip, peeled and cut into chunks
1 medium bunch kohlrabi greens
1-2 medium potatoes, cut into chunks with skin-on
4 medium carrots, peeled and diced
1 Tbls creole seasonings
1 Tbls coriander powder
1 tsp or more/less black cracked pepper
3 Tbls olive oil
Salt to taste
Fry the cut turnip/kohlrabi, carrot and potatoes in olive oil until they are “well” browned.
Add the chopped kohlrabi greens and saute until they are coated with oil.
Sprinkle the creole seasonings, pepper, coriander powder, and a little salt. Sprinkle some water and cook for 12-15 minutes. The greens are tough and take longer to cook.
Some 15 minutes later the greens would have turned darker and more tender to the bite. Add more pepper or salt, if needed.
Serve it on a bed of citrusy lime rice. (From pangravykadaicurry.blogspot.com)
Summer Squash Croquettes w/ Strawberry Jalapeño Sauce
2 C raw yellow squash with seeds removed
1 C raw zucchini
¼ C chopped chives
1½ tsp Italian seasoning
2 eggs, beaten
¾ C cornmeal
salt and pepper, to taste
peanut oil for deep frying
Using a food processor, grind together yellow squash and zucchini.
Press moisture from squash mixture using paper towels In a large bowl, combine squash mixture, chives, Italian seasoning, eggs, cornmeal, salt, and pepper.
Form batter into 1″ balls and deep fry 2-3 minutes until cooked through. Drain on paper towels before serving.
Yields 15-20 1″ croquettes
Strawberry Jalapeño Sauce
1 Tbls olive oil
2 cloves garlic, minced
1/4 cup onion, diced
2 large jalapeños, minced
1 tsp chili powder
2 cups sliced fresh strawberries
zest of 1 lemon
juice of 1 lemon
salt and pepper to taste
Heat oil in a small saucepan. Saute garlic, onion, and jalapeño over medium heat until onions are soft. Cool. Puree sauteed mixture in a food processor with remaining ingredients until smooth. Serve at room temperature or chilled. (From sweetmakesthree.com)
Crisp Cucumber Salsa
2 C peeled, seeded, & finely chopped cucumber
1/2 C finely chopped seeded tomato
1/4 C chopped red onion
2 Tbls minced fresh parsley
1 jalapeño pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced
1/4 C reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips. (From tasteofhome.com)
Kohlrabi Greens w/ Toasted Sesame Oil & Soy Sauce
1 large bunch kohlrabi with greens
1 tsp. toasted sesame oil
Good-quality soy sauce, to taste
Shichimi, to garnish (see note)
Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir-fry.
Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes. It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt. (From culinate.com)
2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 Tbls vinegar or 2 tablespoons lemon juice
2 Tbls low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste
1/2 tsp sugar
1 tsp chopped fresh dill
Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve. (From food.com)