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Recipes 8/8 & 8/9
Cabbage & Straw
2 Idaho potatoes, peeled and cut into 1/2 inch dice
1 lb fettucini or papardelle pasta
1 small head cabbage, quartered, cored and thinly shredded
1 stick butter, cut into pieces
3 to 4 cloves garlic, cracked from skin and halved
16 sage leaves, 6 left whole, 10 thinly sliced
1 tsp coarse black pepper
1 1/2 to 2 C grated Romano
Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer.
While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for garnish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet.
Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.
(From The Food Network: Rachael Ray)
Chocolate Pattypan Bread
2 C grated squash
1 C oil
3/4 C white sugar
1/2 C brown sugar
1 1/2 C flour
1/2 C cocoa
1/4 C sour cream
2 Tbls baking powder
1 C chocolate chips
Preheat oven to 350. Grease and flour a 9×5 loaf pan. Mix oil, eggs, and both sugars until well incorporated. Blend in flour, cocoa powder, sour cream, and baking powder. Stir in squash and chips.
Bake for 60 – 70 minutes. (From harmoniuskitchen.wordpress.com)
Stir-Fried Tofu w/ Cabbage, Carrots & Red Peppers
12 oz firm tofu, sliced about 1/4 inch thick
1 Tbls low-sodium soy sauce (more to taste)
1 Tbls Shao Hsing rice wine or dry sherry
2 tsp dark Asian sesame oil
1/4 tsp salt (more to taste)
1/4 tsp ground pepper, preferably white pepper
1/4 tsp sugar
2 Tbls peanut oil or canola oil
1 Tbls minced garlic
1 Tbls minced ginger
1 medium carrot, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (about 1 cup julienne)
1 lb cabbage, cored and shredded
1/4 C coarsely chopped cilantro (optional)
Place the tofu dominoes on paper towels. Place another paper towel on top and prepare the remaining ingredients.
In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the tofu begins to brown. Add the garlic and ginger and stir-fry for no more than 10 seconds.
Swirl in the remaining oil and add the carrots, red pepper and cabbage. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften. Add the salt, pepper and sugar, toss together and add the soy sauce mixture. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender. Stir in the cilantro, and serve with grains. (From The New York Times)
Slightly Sweet Dill Refrigerator Pickles
1 small sweet onion, thinly sliced
2 lbs medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1 large bunch dill, coarsely chopped (stems included)
1 Tbls yellow mustard seeds
2 tsp whole white peppercorns
1 1/2 C apple cider vinegar
1 C water
1 C sugar
3 Tbls coarse kosher salt
2 tsp dill seeds
Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
Roasted Veggies & Quinoa Salad
2 – 3 carrots, chopped
1 onion, chopped
1 summer squash, chopped
1 red or yellow bell pepper
1 C quinoa
handful of parsley
Preheat oven to 400. Put onion, carrot and squash in a glass baking pan and drizzle with EVOO and some salt and pepper. Roast 20 – 25 minutes, until veggies are soft and have darkened in spots.
Meanwhile, rinse quinoa, and cook on a stovetop according to package directions.
Roast bell pepper by putting it over an open flame, until the skin is completely charred. Let cool, peel the pepper and chop.
Mix roasted veggies and quinoa together in a serving bowl. Stir in parsley. Splash in a bit of your favorite vinegar. Serve at room temp. (From harmoniuskitchen.wordpress.com)
1 small eggplant, halved and sliced
1 Tbls olive oil, or as needed
1/4 C mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 C crumbled feta cheese
1/4 C chopped fresh basil leaves
Preheat your oven’s broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
Split the French rolls lengthwise, and toast.
In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.