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Vegetarian Dumplings with Ginger and Cabbage

Recipe from:

For the filling:

1/2 head cabbage

3 carrots

1 small onion (or use a leek instead!)

3 cloves garlic

1 inch piece of peeled ginger (see note)

1/4 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons peanut oil

1 tablespoon tamari or soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon toasted sesame oil

For assembling and cooking the vegetarian dumplings:

1 package round dumpling wrappers

4 tablespoons peanut oil, divided

1 cup water, divided

For the dipping sauce:

1 tablespoon your favorite chili sauce or oil

2 teaspoons Chinese black vinegar or rice wine vinegar

1 teaspoon tamari or soy sauce

1 teaspoon toasted sesame oil

Cook the filling:

Combine cabbage, carrot, onion(or leeks), garlic and ginger in a food processor. Sprinkle in salt and white pepper. Process until ingredients are finely chopped. Heat 2 tablespoons peanut oil over medium heat in a large nonstick pan. Add the chopped vegetables and cook until vegetables are tender and any liquid has evaporated. Pour in tamari, rice vinegar and toasted sesame oil. Stir well to combine ingredients.Remove from heat and let cool to assemble dumplings.

Assemble the dumplings:

Keep the wrappers covered with a wet paper towel and remove one wrapper at a time. It's helpful to have a little dish of water (about 1/4 cup) on the side to help seal the wrappers. Spoon 1 to 2 tablespoons of filling into the center of a wrapper. Use your finger to wet the edges of the wrapper with water. Fold wrapper in half to create a little pocket and pinch the edge of the wrappers together. Working from one side to the other, pleat the wrapper with small, accordion folds until the dumpling sealed. You can pinch the pleats together to ensure they stay closed.

Place on a parchment lined tray and cover with a wet paper towel. The parchment reduces sticking and the paper towel prevents them from drying out while you’re wrapping more dumplings. Repeat with remaining wrappers and filling.

Cook the dumplings:

Heat a nonstick pan over medium high heat. Add 2 tablespoons of peanut or sunflower oil. Place dumplings in the pan and let fry about 3 to 4 minutes. Pour a few tablespoons of water into the pan until the bottom is just covered, exact amount will depend on the size of your pan. Cover with lid and reduce heat to low. Let the dumplings steam for 4 to 5 minutes, until the water has evaporated. Remove cover, increase heat to medium, and let fry another 1 to 2 minutes until dumplings are golden and crisp. Repeat with remaining dumplings, frying in batches. Mix together dipping sauce ingredients and serve alongside dumplings

Sweet Potato Fries

Recipe from Ottolenghi Simple by Yotam Ottolenghi

About 2.5 lb Sweet Potato, peeled,sliced into 1/2” thick fries

-1 TB Sweet Smoke Paprika

-1/2 tsp cayenne

-3 Garlic cloves, crushed

-3 Tb Polenta

-7 TB Olive Oil

-Flaked Sea Salt

-1 TB Sumac

Preheat oven to 450 F.  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.  Once combines, tip the sweet potatoes and all the oil, onto two large parchment lined baking sheets and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.  Remove from the oven, sprinkle with the sumac and 1 tsp flaked salt, and serve at once.

Tofu Broccoli Bok Choy Stir Fry with Garlic Sesame soy Sauce and Soba Noodles

Recipe from Vegan Richa Serves 2

For the Marinade:

-7 oz tofu pressed lightly and cubes

-1 TB Maple Syrup

-3 TB Tamari or Soy Sauce

-1 TB Sesam Oil

-1/2 tsp White Pepper

-1 TB Rice Vinegar

-1/2 tsp Garlic granule or Garlic Paste

-1/2 tsp Ginger Powder

For the Stir Fry:

-8 oz Soba Noodles

-1 tsp Coconut

-4 cloves Garlic, chopped

-1 cup Broccoli, small florets and thinly sliced stems

-1 large Bok choy 

-1/4 cup Water

-1/4 tsp Pepper Flakes

-2 TB Sesame Seeds

In shallow bowl, mix all ingredients in marinade, except tofu. Add cubed tofu and let sit for at least 15 minutes to a few hours. Prepare Soba noodles according to package instructions and keep aside.  Heat oil in large skillet at medium heat.  Add garlic and cook until golden.  Add broccoli florets, broccoli stem, bok choy and 1/4 cup water.  Cover and cook 2 to 3 minutes or until bright green.  Add Tofu along with the marinade and cook for a minute.  Add the noodles, pepper flakes and mix well. Cover and cook for 2 minutes or until heated through.  Sprinkle sesame seeds and serve hot.  

Turnip Salad with Yogurt, Herbs and Poppy Seeds

Recipe from Six Seasons by Joshua McFadden

-1 bunch Turnips, with their tops saved, and  trimmed to 1/4” of green stems left

-1 Lemon, halved

-1/2 tsp dried Chile Flakes

-Salt and freshly ground Black Pepper

-1/2 cup plain Yogurt (not Greek Yogurt)

-1 cup lightly packed mixes herbs: Mint, 

Parsley, Chives, cut in 2” lengths

-4 Scallions, trimmed - including 1/2” off the green tops, sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well-Extra Virgin Olive Oil

-1/4 cup Poppy Seeds

Slice turnips lengthwise as thin as you can.  If you have a mandoline, use it; otherwise make sure your knife is sharp and just go slowly.  Soak slices in ice water for 15-20 minutes, then drain well.  Rinse, dry, and rough chop the turnip greens (if they’re not in great shape, give them a quick saute in a small amount of olive oil).  Put turnips in a bowl and squeeze about half the lemon in.  Add Chile flakes, 1/2 tsp salt and many twists of black pepper and toss to blend.  Add the yogurt and toss again.  Taste and adjust the seasoning so they are quite bright.  Add the herbs, scallions, and 1/4 cup olive oil and toss again.  Taste and adjust the seasoning.  Scatter half the poppy seeds on bottom of platter or serving plates, top with turnip salad and finish with poppy seeds left.  Serve right away.  

Baked Spaghetti Squash Carbonara

Recipe from 

(on Slack by member Kristina P)

Makes 10 - 1 cup serving

I love Carbonara, so I am really looking forward to giving this one a try! 

-1 medium Spaghetti Squash -about 3 lbs

-8 oz Bacon -8 to 10 slices, diced

-1 small Yellow Onion, diced OR skip the -onion and use Leeks

-4 large Eggs

-1/2 cup Ricotta Cheese

-1 1/4 cups Parmesan cheese, or mix of Parmesan and Pecorino, divided

-1 tsp Salt

-1 tsp Back Pepper

Arrange a rack in the middle of the oven and heat to 350 F.  Cut the squash in half lengthwise with a sharp chef’s knife.  Scrape out the seeds and seed flesh with a spoon and discard.  Pour 1/2 cup water into a 9x13” baking dish and place the squash cut-side down in

the water.  Roast for 45 minutes or until tender.  Cook the bacon in a heavy skillet over medium heat until the edges crips.  Add the onions and cook until soft and beginning to brown, 5 to 6 minutes.  Remove from heat.  Whisk the eggs in a large bowl, then whisk in the ricotta.  Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.  When squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375 F.  Remove squash from the baking dish, wipe it dry, then coat it lightly with cooking spray.  Shred inside of the squash with a fork into spaghetti like strings and remove from outer shell.  It’s approximately 6 cups.  Mix squash strings into egg-and-onion mixture.  Spread in baking dish and top with remaining 1/4 cup cheese.  Bake until set and golden-brown on top, about 45 minutes.  Can be assembled in the baking dish up until the final bake and refrigerate overnight.

Confit Fennel

Recipe- Kathy Bechtel of Italiaoutdoors Food & Wine

2 bulbs fennel

3 cloves garlic

Peel from one lemon

1/8 teaspoon red pepper flakes

1 cup extra virgin olive oil

Kosher salt and freshly ground pepper

Trim the stem end of the fennel, cut off any stalks and leaves (reserve the fronds for garnish) and pull away discard any damaged or tough outer layers of fennel bulb. Slice fennel lengthwise 1/4″. Remove the tough solid inner triangular core that is at the base of the bulb,

Lay slices in a shallow roasting pan. Gently smash the garlic cloves and add to fennel. Sprinkle with red pepper flakes and several strips of the lemon peel, being careful not to get the white pith with the peel. If you do get some pith, cut it away with a small pairing knife.

Cover the fennel with olive oil – the amount of oil may vary slightly depending on the size/amount of fennel. 

Sweet Potato Pie

This is one of my favorite pies, much like pumpkin, just a little different.  And our sweet potatoes make the best pie.  So if any of you have some extra you haven’t quite figured out what to do with - thinking of you all Tilles Family, make some pie.  Use your favorite pie/pastry dough, or go crust free and bake it without.

1 1/2 pounds Sweet Potato

1/2 cup Butter, softened

1/4 cup White sugar

1/4 cup Brown sugar

2 Tablespoons Molases

1/2 cup Buttermilk

3 Eggs

½ tsp Salt

2 teaspoon ground Nutmeg

2 teaspoon ground Cinnamon

2 teaspoon Vanilla extract

Bake sweet potato whole in skin until done.  Remove the skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust or simply bake in a baking dish.  Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.

Butternut Squash and Leek Stuffing

Recipe from New Seasons Market’s website

I am thankful for an internet that has a recipe for every food combo that pops into my head.

16 cups cubed Bread

2 medium Leeks, thickly sliced and soaked in water and drained

4 TB Extra Virgin Olive Oil, divided

1/2 cup dry White Wine

4 cups roasted Butternut Squash

2 TB each, Salt and Black Pepper

1 Tb chopped fresh Thyme leaves

1 quart Vegetable Stock

2 cups shredded Gruyere, if desired

Place cubed bread on baking trays to dry out for a few hours or overnight.  Heat 2 TB olive oil in a skillet over medium heat until hot.  Sauce leeks until softened, stirring occasionally.  Add white wine and cook until wine evaporates; remove from heat.  In a large bowl combine bread, leeks, butternut squash, salt, pepper and thyme.  Pour 1/2 of stock over bowl and mix to combine. Continue to add stock until desired consistency is reached. Preheat oven to 350 F.  Oil a 9x13 baking dish with the remaining 2 TB olive oil.  Add the stuffing to the prepared baking dish, top with shredded gruyere cheese, if using, and bake for 25 to 30 minutes, or until top is starting to brown.

Pickled Radishes

photo credit:

photo credit:

Recipe from David Lebovitz’s blog Makes 1 Pint Jar

I love just about everything he says.  So when I saw this I thought I would include his simple recipe just in case you want to get a little longer life out of your radishes.  I would bet you could save the brine and add new radishes later as you run out.

1 bunch Radishes, about 1 lb

1 cup Water

1 cup White Vinegar

2 tsp Sea Salt

2 tsp sugar or Honey

1/2 tsp crushed Peppercorns

1 to 2 cloves Garlic, peeled

Optional, 1 Chile Pepper, split lengthwise

Slice the radishes into rounds.  In a non-reactive saucepan, bring the water, vinegar, salt and sugar or honey to a boil, until the sugar and salt are dissolved.  Remove from heat and add the peppercorns, garlic and Chile pepper, if using it.  Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and Chile into the jar as well.  Cover and let cool to room temp, then refrigerate.  They will be ready after 24 hours and can be kept in the refrigerator for up to one month.

Mustard Crusted Tofu with Kale and Sweet Potato

Recipe from Bon Apetit Serves 4

1 14-oz package firm Tofu

1/2 cup whole grain Dijon Mustard

4 TB Oil, divided

1/2 cup Onion, sliced

1 TB minced Ginger

1 bunch Kale, stem cut from each leaf, leaves thinly sliced crosswise about 8 cups

8 oz Sweet Potato, peeled, halved lengthwise, thinly sliced crosswise

2 TB fresh Lime Juice

Cut tofu into high 1/2” thick slices.  Arrange on paper towels; drain 10 minutes. Spread both sides of each slice with mustard.  Heat 2 TB oil in a large nonstick skillet over medium-high heat.  Add onion and ginger; sautee 1 minute.  Add kale, sweet potato, and lime juice.  Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.  Heat remaining 2 TB oil in another large nonstick skillet over medium heat.  Add tofu, cover and cook until heated through and crisp, about 2 mins per side.  Some seeds may fall off.  Arrange kale and sweet potato mixture on plate.  Overlap tofu slices atop vegetables and serve.

Chicken, Leeks and Spinach In A Creamy Wine Sauce

Recipe from Nerds with Knives by Eily Clifton. 4 servings

1 TB Olive Oil

4 to 6 small Chicken Breasts or Thighs

3 Leeks, white and light green parts only, thoroughly washed and sliced into 1/4” round

3 cloves Garlic, minced

2 cups Crimini or Button Mushroom, sliced

4 cups Spinach, washed well

2/3 cup dry White Wine

1 1/2 tsp fresh Thyme

2 tsp Lemon Zest

1 cup Chicken Stock

1 cup Heavy Cream

1 TB Dijon Mustard

Coarse Salt and fresh ground Black Pepper

Dry the chicken well and season both sides generously with salt and pepper.  Pre-heat a large, heavy skillet on medium high and then add olive oil.  Add the chicken ina. Single layer, skin side down and cook until deep golden brown, about 5 to 7 minutes.  Flip and lightly brown the other side, about 5 minutes.  Remove chicken to a plate and set aside.  Add the mushrooms and let them cook on one side without stirring until they are deep brown and caramelized on one side, about 5 minutes.  Toss the mushrooms and add leeks to the pan and sauce until softened, about 5 minutes.  Add the garlic and cook for 30 seconds more.  Add the wine and let it reduce down by half and then add the lemon zest, thyme, mustard, chicken stock and cream.  Return the chicken pieces to the pan and simmer, uncovered, until the chicken is cooked through, 15 to 25 minutes, depending on thickness.  Check the liquid level a few times and add more stock as necessary.  When chicken is cooked through, move to a platter. Stir in spinach until just wilted, spoon sauce over chicken.

Broccoli Mac N Cheese

Eatwell Farmhouse Kitchen  Serves 4 to 6

I love Mac N Cheese, it is one of my favorite dishes.  And like many people, I am sure, I sometimes add a veg, like broccoli, to make for a one dish and healthier meal.  

1 lb Elbow Macaroni, cooked per package instructions

4 TB Butter

4 TB Flour

2 cups Milk, warmed

2 cups Sharp Cheddar, grated, plus 1/2 cup or so, for topping

Salt and Pepper, to taste

2 cups Broccoli florets, lightly steamed

1/4 to 1/2 cup Breadcrumbs, for topping, optional

Save some of the cooking water either from your pasta or the broccoli to thin you sauce a bit.

Over medium heat, melt butter in a heavy bottomed sauce pan.  Once foamy, add the flour.  Mix well, and cook until it just turns a bit golden, stirring often so it doesn’t burn.  Turn temp down to low and slowly add the warmed milk, 1/2 cup at a time, whisking in between.  Once it is well incorporated and there are no visible lumps, at the grated cheese.  If your sauce is really thick add a bit of the pasta cooking water or the broccoli cooking water to get it to the consistency you prefer.  Put the cooked macaroni into a casserole dish, then add the cheese sauce, mixing well.  Then gently fold in the lightly cooked broccoli florets. The total consistency should be quite creamy and not too thick.  Turn on your broiler.  Top the Mac n Cheese  with the remaining cheese and some breadcrumbs.  Pop under the broiler and cook 1 to 2 minutes until top is just getting a little crispy and serve!

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   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.