Wednesday, January 25, 2017

Kale and cabbage salad

Kale and cabbage salad

Serves 8 to 10
For the greens:
1pound lacinato kale (about two small bunches, or one large bunch)
1 pound green cabbage (about half a medium head or a quarter of a large one)
1 tablespoon sugar
1 ½ teaspoons kosher salt

For the dressing:
2 tablespoons plus 2 teaspoons red wine vinegar
2 teaspoons whole grain mustard
1 teaspoon salt
¼ cup dark brown sugar
1 tablespoon Worcestershire sauce
1 cup olive oil

1.                   Wash and spin dry the kale, and then cut it and the cabbage, in small squares, about 1/4-inch by 1/4 inch. For the kale, it works best to rib the leaves, roll them into fat cigars a few leaves at a time, then chiffonade them. Keeping the slices together and uniform, turn them 90° counter clockwise and make even slices lengthwise, about a 1/4-inch apart. (The same method works for the cabbage.)
2.                   Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw. This salad will only improve if you do this a few hours ahead of time, but it’s not necessary. (At this point, the salad can sit for up to 2 or 3 days. It will lose water, so be sure to drain before continuing on.)
3.                   To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined. (You can also use a whisk and a strong arm for this.) Slowly stream in the olive oil, you’re looking for everything to be thick and emulsified. (This dressing will last for 2 weeks in the fridge.)

4.                  Add dressing to greens, toss and enjoy 

Monday, November 10, 2014

Giant White Lima Beans with Stewed Tomatoes and Oregano Pesto


 
Giant White Lima Beans with Stewed Tomatoes and Oregano Pesto 

Beans are back in rotation here in SoCal since it has finally started to cool down.  I have a few packages of Rancho Gordo Heirloom Beans that I put away for the summer, but I decided the other morning to make a bean dish using the Giant White Lima Beans from Rancho Gordo.  Let me first say that growing up my mom served frozen succotash, which I remember as being corn, peas and Lima beans.  The Lima beans were pasty, starchy and disgusting.  I think I probably picked them out and pushed them to the side.  I say this as an insight to my reluctance to prepare and eat the Giant White Lima Beans.  I knew my Tasting Partner would love the beans, and I was already planning on an alternative dinner for me.  Maybe cake.  I found this recipe from Food and Wine and made minor adjustments to it.  With the knowledge that I have been avoiding Lima beans like the plague since I was 10, let me just say that these Lima beans were FANTASTIC!  They were creamy, flavorful and nothing like what I remembered.  My Tasting Partner, as expected, RAVED about this dish, and I have to agree, these are not your Grandmother’s Lima beans.  I added a green salad and we had a lovely dinner.
recipe after the jump

Monday, October 6, 2014

Focaccia and Pickled Vegetable Sandwich

Focaccia and Pickled Vegetable Sandwich

 I came across this sandwich when we were living in cramped quarters while we remodeled our home.  It was on Food52, called ‘The Scuttlebutt’ and it seemed like a fun sandwich- focaccia, pickled vegetables, feta and boiled eggs and you could make it vegan if you wanted easily by eliminating a few ingredients (the eggs, feta cheese and use vegenaise).  It does take time and planning ahead.  The focaccia dough has to rise in the refrigerator overnight and the pickled vegetables should be in the pickling solution for at least a day.  The vegetables also work well on a green salad, without making a sandwich.  All in all, a great light dinner or hearty lunch, well worth the effort according to my Tasting Partner and our youngest son and his significant other. Thanks to our youngest son for the photo.  Well done.

recipes after the jump

Thursday, September 25, 2014

Vegan Picadillo

Vegan Picadillo


This blog originally started as a means to pass on recipes to family and friends that I have made and enjoyed and wanted to share.  Somehow, along the way, it was hi-jacked into an almost all vegan recipe blog since we started eating ‘vegan at home’.  Not exactly my original idea, but one that I can live with, with minimal complaining on my part, and the occasional chocolate, butter, egg dessert.  This recipe is from the New York Times magazine and it caught my eye first because it was made with ground beef.  I love ground beef in sloppy Joes, chili, Bolognese sauce and tacos.  I am reluctant to use soy protein substitute because it seems to have so many ingredients and because I love ground beef, so I normally just avoid making anything that I would have to substitute soy protein for.  However, this recipe, Cuban Picadillo, made me reconsider.  I substituted ‘Veggie Chorizo’ and ‘Veggie Ground’, both from ‘Helen’s Kitchen’, and it was terrific: it is sweet, savory and not too spicy. My Tasting Partner said this was the best dish I had cooked in a long while (or at least since last night) and that I should consider it for my greatest hits.  

 recipe after the jump

Saturday, September 20, 2014

Sesame Noodles with Miso Baked Tofu

Sesame Noodles with Miso Baked Touf


We have an independent grocery store in our neighborhood and I am addicted to their sesame noodles, which I have been eating lately because of the extremely hot SoCal days.  I realized I could easily make the noodle salad if I just tried.  I think this recipe is comes pretty close and I added a Miso baked tofu to round out this tasty vegan meal.  My Tasting Partner said the noodles were better than what we get from our local store, and he loved the Miso baked tofu.

recipes after the jump

Sunday, September 7, 2014

Chermoula with Roasted Potatoes and Squash

Chermoula with Roasted Potatoes and Squash
Chermoula with Roasted Eggplant 












It has been months since I last posted on my blog, mostly because we had a number of moves and changes.  After living in the home where we raised our 3 boys for 27 years, my Tasting Partner and I decided it was time to remodel the kitchen.  We started last summer, working with an architect, and then of course, ended up remodeling the entire house, which necessitated a move out of the house, and then when the remodel was finished, a move back in.  Once we settled in, I decided due to the drought in SoCal, we ought to redo our front landscaping to a xeriscape with native and succulent plants, which necessitated tearing up the landscape out front and reworking the irrigation, hardscape and plantings.  As a result, I was not cooking much and had little time to blog.

In late August our middle son was married to a marvelous woman, and the food at the reception was fabulous, prepared by her brother, a chef, and his chef friends.  The menu included roasted potato and squash with a chermoula sauce.  It was delicious, and I have been scouring my cookbooks for a similar taste, and I think I found it.  Chermoula is a spicy Moroccan or Tunisian marinade or sauce, usually used to flavor fish, meat or seafood, and goes extremely well with vegetables.  There are many recipes for chermoula and most include garlic, coriander and cilantro.  This recipe is adapted from Ottolenghi’s cookbook, Jerusalem.  In his recipe for chermoula, he used preserved lemons and I substituted lemon juice since I don’t normally have preserved lemons at home.  He also made the chermoula paste from the spices only, but I included the cilantro in the paste/sauce since numerous versions I looked at had the cilantro incorporated there.  Needless to say, his recipe as written is delicious, and the changes I made to it only reflected the taste I was trying to capture.  My tasting partner was thrilled with my attempt and I will be incorporating this savory sauce in our vegetarian/vegan menu.


I have included 2 ways to serve this sauce.  The first is tossed with roasted potatoes and squash and the second is with roasted eggplant.  
recipe after the jump 

Sunday, May 4, 2014

Roasted Garbanzo Beans with Sautéed Cabbage and Za'atar


Roasted Garbanzo Beans with Sauteed Cabbage
It has been hot in SoCal this past week, so between the heat and the fact that my tasting partner and I living in a small one bedroom condo while we remodel our home, I am not up for cooking or blogging.  I did come across this lovely vegan salad with the Middle Eastern spice za’atar on the web site FOOD52 and I thought it would be nice during our heat wave.  I sautéed the vegetables to softened them, but this salad would be just as tasty served raw.

recipe after the jump