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Recipes

Stir Fried Beef with Bok Choy and Turnips

Recipe from Food 52 entered into the One Pan Dinners by Vicky

To get a bit more veg content here, I would add in the Mizuna or some Tokyo Bekana when stir frying the bok choy leaves.

3 TB High Temp Oil, divided

1 1/4 lb Flat Iron Steak, thinly sliced

2 TB Hoisin Sauce

Salt and freshly ground Black Pepper

2 Green Garlic stems, chopped, wrong season for this, use 1 clove of garlic instead

2 TB grate Ginger

4 Turnips, coarsely chopped

1 lb Bok Choy, stems and greens coarsely chopped, separated

3 TB Soy Sauce

1 TB Sriracha

Sesame Seeds

In a large wok, heat 2 Tb of oil over high heat.  Season beef with salt and pepper and add to wok.  Cook for 2-4 minutes, until meet has browned.  Transfer meat to a large bowl and stir in hoisin sauce.  Cover and set aside.  Pour out extra liquid from wok.  Lower het to medium high, then add remaining oil to wok.  Add in garlic, scallions and ginger and cook until fragrant, about 30 seconds.  Add in turnips, bok choy stems.  Cook until stems soften, about 5 minutes, then add in bok choy greens.  Pour in soy sauce and Sriracha, then cook about 2-4 more minutes, until greens are wilted.  Adjust salt to taste.  Serve beef over vegetable mixture.  Top with sesame seeds.

Roasted Broccoli and Fennel Salad with Pickled Onion Vinaigrette

Recipe found on oregonlive.com   Serves 8

For the vinaigrette:

1/4 cup Extra Virgin Olive Oil

1/3 cup freshly squeezed Lemon Juice

1/4 cup Red Wine Vinegar

1 1/2 tsp Sherry Vinegar

1/2 tsp Salt

Pinch of freshly ground Black Pepper

3/4 cup finely chopped Red Onion

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, sherry vinegar, salt and pepper.  Add the chopped onion and whisk well. Set aside.

1 1/2 lb of Broccoli, cut into bite-sized florets, stems trimmed and thinly sliced

3 Tb Olive Oil, divided

1 Fennel bulb, trimmed, cored and cut crosswise into 1/4” thick slices

Salt and freshly ground Black Pepper

1/3 cup finely chopped fresh Basil

1/3 cup finely chopped fresh Italian Parsley

Preheat oven to 375.  In a large bowl, toss the broccoli with 2 TB of oil.  Put the fennel in a small bowl and toss with the remaining 1 TB oil.  Season both with salt and pepper and spread on separate baking sheets.  Roast the broccoli until lightly browned and tender, 15 to 20 minutes.  Roast the fennel until tender, 20 to 25 minutes.  Remove from the oven.  Combine the vegetables and herbs in a serving bowl and toss with the vinaigrette.  Serve warm or at room temp. 


Pomegranate Raita

Recipe by Nigela Lawson

I would add thinly sliced Radish or Turnip to this mix.

1 1/2 cups Yogurt

3 Scallions, finely chopped

1 Pomegranate, to give 1/2 cup Seeds

1/2 tsp Salt

Combine all ingredients in a bowl, reserving some seeds for garnish.  Add a squeeze of pomegranate juice from he husks of the seeded pomegranate at the end.  Store everything together, and serve in a bowl, scattering the reserved seeds over as a garnish.

Chickpea Curry with Chard

Made this last night, here is my adapted version from

sparkpeople.com

I made it with Rancho Gordo Lima Beans, YUM!

4 cups cooked Chickpeas OR Lima Beans

1 medium Onion, minced

1 Bunch Chard, chopped (I would use more)

1 pint Cherry Tomatoes, cut in half

2 tsp Yellow Curry Powder

1 tsp ground Turmeric

1 tsp ground Coriander

1 tsp ground Cumin

1/2 - 1 cup Coconut Milk

Salt, to taste

1 TB Olive Oil

Heat oil in a large saucepan.  Add chopped onions, turmeric, coriander, cumin, and curry and stir fry on medium heat for 1-2 minutes, periodically stirring.  Add diced tomatoes, chard and 3 cups of chickpeas and cover with a lid.  Meanwhile blend vegetable stock with 1 cup of chickpeas.  Stir in blended chickpeas and let them cook for another 3-5 minutes, add more curry powder if you wish. This can be served over rice as a main, or as a side. 

Green Tomato Salsa

Recipe from Martha Rose Shulman NYT

1 lb Green Tomatoes

2 -3 Jalapeno or Serrano Peppers, to taste

1/2 medium Onion, chopped, soaked for 5 mins in cold water, drained, rinsed and drained again on paper towel

Salt, to taste

1/2 cup roughly chopped Cilantro

1/4 to 1/2 cup Water, as needed

Preheat the broiler.  Line a baking sheet with foil.  Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).  Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree, to your taste.  Transfer to a bowl, taste and adjust seasonings and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

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