Monthly Archives: December 2015

Kale and Sweet Potato Taco Salad – Vegetarian

Finally, a kale salad that is definitely worth writing home about! I will be honest, I had low expectations of this, but it was great, really fun and enjoyable to eat. IMG_2456

I think there were 2 key points, how well massaged the kale was and the crunch of the tortilla chips.IMG_2452

The big surprise was how well the avocado and sweet potato went together.

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Kale and Sweet Potato Taco Salad

Very slightly adapted from Betsy Life’s Vegetarian Kale Taco Salad

3 tablespoons taco seasoning

1 medium sweet potato, peeled and diced (from my neighbor)

3 tablespoons olive oil, divided

½ of a 14oz can of black beans, drained and rinsed

1 head of kale, stems removed and torn into small pieces

2 tablespoons green onions, finely chopped

1 avocado, diced

¼ cup shredded cheddar or Mexican cheese mix

Crumbled tortilla chips

Salsa, optional

Directions

Preheat oven to 375 degrees.

Toss sweet potato with 1 tablespoon of taco seasoning and 1 tablespoon olive oil. Spread on a baking sheet in an even layer and bake for 25-35 minutes, stirring occasionally until softened.

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Meanwhile, in a large bowl, toss kale with remaining olive oil and taco seasoning. Massage for 3-5 minutes until kale begins to soften.

Toss black beans and onions with seasoned massaged kale.IMG_2452

Mix with avocado warm sweet potato, shredded cheese.IMG_2454

Serve with tortilla chips and salsa.  Enjoy!

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Categories: Kale, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | 1 Comment

Open-Faced Roasted Vegetable Egg Sandwich – or what to do with leftover roasted vegetables?

Roasted vegetables, one of the greatest gifts of fall and winter.

My family loves roasted vegetables, especially cauliflower, broccoli, Brussels sprouts and winter squash.  But we have also added leeks to our list of veggies to roast, they are particularly sweet when roasted.

Typically we eat every last piece, but on rare occasions we do have some leftover. And I figured out a delicious way to start my day, an open-faced roasted vegetable egg sandwich.

With gooey eggs, this is definitely a fork and knife sandwich. Dig in and enjoy.  It brought a smile to my face all morning.

Open-faced Roasted Vegetable Egg Sandwich

For each sandwich:

1 slice whole grain bread, toasted

1 – 2 cups of leftover roasted vegetables

1 – 2 eggs (from Farmer Kim)

Hot pepper sauce, optional

Directions

Heat the vegetables in the microwave until warm (30 seconds to 1 minute).

Cook the egg(s) sunny side up (or however you prefer).

Place the toast on a plate, top with vegetable and then the egg(s).  Sprinkle with hot pepper sauce, if desired. Enjoy!

 

 

Categories: Breakfast, Broccoli, Butternut Squash, Cauliflower, Kosher, Leeks, Recipe, Vegetarian | Tags: | Leave a comment

The Challah Project # 15 – Walnut Apricot Challah

The best way to describe this is that if you turned a cinnamon bun into a challah, it would taste like this.
It is definitely a breakfast challah, and perfect for it.

It was also relatively fast to make, start to finish in about 3 hours. When I think about it, it is funny that I think that is quick; I guess I am getting used to the several day process for sourdough breads.

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Walnut Apricot Challah

from Planet of the Crepes

2 eggs at room temperature, one separate into yolk and white (from Farmer Kim)
2.5 cup flour
3 tbsp sugar
0.5 cup milk
2 tbsp butter
0.75 tsp yeast
0.25 tsp salt
ground walnuts, about 1/2 cup
apricot jam
Directions
Bloom the yeast in the warm milk with 1 tbsp sugar (about 10 minutes)

In a separate bowl sift the flour, sugar and salt. Cut in the butter.  Add one whole egg and the egg yolk. Add in the yeast mixture and mix until the dough comes together. Pour out onto a floured surface and knead until smooth and elastic. Coat with oil and cover. Allow it to rest in a warm place until double in size (about 1 hour).

Punch down and cut into thirds. Roll out each third into a rectangle. Coat with jam and ground walnuts.

Roll up and pinch the ends and seam closed.
Braid the rolls and place into a 9×5 inch buttered loaf pan. Cover and allow to rest for another doubling.

Brush with egg white and bake at 350F for 30-40 minutes, until done.

Cool on a wire rack.
Enjoy.
Makes 1 loaf.

 

 

Categories: Bread, Recipe | Tags: | Leave a comment

Ina Garten’s Cranberry and Apple Cake

I feel very lucky, not only to get local eggs, but also to personally know the chickens that lay my eggs. Thank you Farmer Kim for this great picture.

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They are Wyandottes, a heritage breed from the 1800’s.  My dog was so intrigued by them on our last visit, he tried to go into their coop, but discovered the electric fence.  He won’t be trying to chase them again.

I brought this cake to a friend’s holiday party.

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It was a hit, basically it tasted as if you turned a really good, moist cranberry bread into a cake.
Cranberry and Apple Cake

from Ina Garten

12 ounces fresh cranberries, rinsed and picked over for stems

1 Granny Smith apple, peeled, cored, and diced

1/2 cup light brown sugar, lightly packed

1 tablespoon grated orange zest (2 oranges)

1/4 cup freshly squeezed orange juice

1 1/8 teaspoons ground cinnamon, divided

2 extra-large eggs, at room temperature

1 cup plus 1 tablespoon granulated sugar

1/4 pound (1 stick) unsalted butter, melted and slightly cooled

1 teaspoon pure vanilla extract

1/4 cup sour cream

1 cup all-purpose flour

1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.

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In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

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Pour the fruit mixture evenly into a 10-inch glass pie plate.

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Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.

IMG_2426Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature. Enjoy!

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Categories: Apples, Dessert, Kosher, Recipe, Vegetarian | Tags: | 1 Comment

Chef Ceaser’s Beef with Broccoli

We eat very little red meat in our house, but when we do it involves a visit to the local butcher shop for some locally raised beef. I was also able to get some  local broccoli beautiful big, tightly packed heads.

Chef Ceaser of chefceaser.wordpress.com often reblogs my posts, so I was really looking forward to trying one of his recipes – Beef and Broccoli.

The marinade and sauce are delicious – definitely a keeper!!! For the few times we eat beef, this will be one of them.

Beef and Broccoli

from Chef Ceaser

2 cups broccoli florets (use more) (locally grown)

2 Tbs vegetable oil

4 cloves garlic, crushed and minced

1 tsp cornstarch, dissolved in 2 tsp water

4 small dried red chiles, crushed

2 cups white rice, cooked

Marinade

2 Tbsp soy sauce

2 tsp cornstarch

1 tsp white wine (he used Kosher dry sherry)

3/4 lb flank steak, thinly sliced across the grain (locally raised)

Sauce

3 Tbsp balsamic vinegar

1 Tbsp soy sauce

1 tsp white wine (he used Kosher dry sherry)

2 tsp sugar

2 tsp chili sauce with garlic

1 tsp sesame oil

Directions

Combine the marinade ingredients in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl.  Set aside.

Boil or steam the broccoli until tender, 4-5 minutes. Drain.

Place a wok over high heat until hot.  Add the oil, swirling to coat sides.  Add garlic and chiles and cook, stirring until fragrant, about 1 minute. Add beff and stir until no longer pink, 3 – 4 minutes.

Add broccoli and sauce to wok, bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Serve with the cooked rice. Enjoy!

 

Categories: Broccoli, Kosher, Main Dish, Recipe | Leave a comment

Japanese Vegetable Pancake Latkes

I make these latkes when I am craving vegetables and still feeling the need to do the Hanukah olive oil ‘thing.’ I love them.  The recipe comes from Smitten Kitchen, to make it more latke-like and less pancake-y I have reduced the eggs to 4.  The original recipe calls for 6, I like that as well.

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I like making them large, so you eat 1 large plate-sized latke/pancake. And I love the okonomiyaki sauce!

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Yes, that’s boxed mac and cheese with the latke – the joys of having a 6 year old around.

The colors while mixing this were beautiful – cabbage, carrots, kale and scallions…

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While I grow carrots and kale, my kale is all gone and my carrots are too small still. So, the main veggies are not local.

Japanese Vegetable Pancake Latkes

very slightly adapted from smittenkitchen.com 

Pancakes
1/2 small head cabbage, very thinly sliced (5 to 6 cups shreds) (a mandoline is useful here)
4 medium carrots, peeled into ribbons with a vegetable peeler or sliced extremely thin on the mandoline
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
4 large eggs, lightly beaten (locally raised)
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake (I used white wine)
1 teaspoon soy sauce
1 tablespoon honey (local)
1/8 teaspoon ground ginger

Directions

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl.

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Toss mixture with flour so it coats all of the vegetables. Stir in the eggs.

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Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2 – to 3/4-inch pancake. Gently press the pancake down flat.

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Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

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Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Make the okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

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Serves 4.

Categories: Carrot, Hanukah, Kale, Recipe, Vegetarian | Tags: , | 2 Comments

Challah Project #15 – Garlic Herb Challah Menorah for Hanukkah

I think Hanukkah may be my favorite time of year. I have been debating how to celebrate it with my Challah. I wanted to start the holiday off with an olive oil challah, but mis-timed my dough starting, so it will have to wait.  So instead I opted for a challah shaped like a menorah.

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To do this, I would need a nice, pliable dough.  So I opted for a garlic & herb challah recipe I had.  It is butter-based, so it is a dairy challah. But you can use any recipe you want. Then came the math… If I divided the dough into thirds, one third would be the longest  and shortest candle-holder ropes.  Another third would be the second- and third-longest.  The final third would be the shamash holder, stem and base as well as all the flames/candles. Once the math was done, making it is rather simple and fun.

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Garlic & Herb Challah

Adapted from Tasteof home.com

4 to 4-1/2 cups all-purpose flour3 Tbsp sugar

1/2 ounce instant yeast

1 tsp dried basil (from the garden)

1 tsp dill weed

1/2 tsp dried oregano (from the garden)

1-1/2 tsp salt

3/4 tsp garlic powder

3/4 cup 2% milk

1/2 cup water

1/4 cup butter, cubed

1 egg (locally raised)

1 Tbsp butter, melted

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings.IMG_2306

In a saucepan, heat the milk, water and cubed butter to 120°-130° – til it feels warm on the back of your hand, not too hot. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth.

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Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

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Divide dough into thirds. Shape into a braid or, as I did, a  menorah. Cover and let rise until doubled, about 25 minutes.

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Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.

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Makes 1 challah 

Categories: Bread, Hanukah, Recipe | Tags: | 1 Comment

Potato Latkes with Pepper Jack Cheese

I thought I was done with innovative ways to make yummy potato latkes last year when I did the golden latkes with turmeric. But then I saw a little blurb in Food Network Magazine’s 50 cheese appetizers for pepper jack latkes.  Ooh, that was intriguing.  These vie with the spinach, potato and feta latkes for my all time favorite latkes.IMG_8698.JPGWe enjoyed the spiciness the pepper jack added; if you want a milder version, use plain Monterrey jack cheese. The grated carrots added a nice sweetness as well.IMG_8695.JPGThese latkes make a hearty dinner paired with a nice salad.  In this case it was an avocado caesar salad…yum.IMG_8699.JPG

Pepper Jack Potato Latkes

slightly adapted from Food Network Magazine

2 russet potatoes

2 carrots

1 egg, beaten (locally raised)

1 small onion, grated

1 cup pepper jack cheese, shredded

1/3 cup panko breadcrumbs

1 tsp Kosher salt

freshly ground black pepper to taste

safflower oil

sour cream or plain yogurt (we use yogurt)

Directions

Peel and grate the potatoes and carrots. Squeeze dry.IMG_8695.JPG

In a bowl, mix egg, onion, cheese, breadcrumbs, salt and pepper.  Mix in the potatoes and carrots.IMG_8697.JPG

Heat 1/4 inch safflower oil in a cast iron or nonstick skillet over medium high heat. Form potato mixture into pancakes and cook in batches until golden, about 3 minutes per side.IMG_8698.JPG

Serve with sour cream or plain yogurt.IMG_8699.JPG

Serves 4 – 6.

Categories: Carrot, Hanukah, Jewish Holiday, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Patatas Bravas

Emily was home today, so we had a “Remember Barcelona” day. We had Barcelona Hot Chocolate with the Spanish chocolate I brought home.  It is made with milk and coffee and flavored with orange peel.  Not too sweet and oh so delicious! Here’s Arielle enjoying some back in Barcelona.

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For dinner we made some Patatas Bravas, or our version of it.  I wanted to make it a bit healthier, so I decided to cook the potatoes in the oven instead of frying them.  I used 2 Tbsp of oil in the pan, which still seemed like a lot, so next time I will use 1 Tbsp.

 

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We ate the finished dish alongside eggs for our dinner.  It was as much of a treat in Dover, Delaware as it was in Barcelona!

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Patatas Bravas

Adapted from Barcelona Cooking

Yukon gold potatoes, sliced. (I used 2 potatoes for 3 people)

1 Tbsp Olive oil (not extra virgin)

For the Tomato Sauce

2 lbs tomatoes

1 Tbsp olive oil

1 onion

15 grams paprika

1/8 tsp cayenne pepper (or to taste)

Kosher salt to taste

For the Aioli

1 egg (from Farmer Kim)

1 clove garlic, grushed

1 cup olive oil

Kosher salt to taste

Directions

Heat the oven to 400F.

Cut the tomatoes in half and grate them into a bowl.  Discard the skins.

Heat 1 Tbsp olive oil in a large pan over medium heat.  Cook the onions until soft and tender. Add the paprika and cayenne pepper and cook for 2 minutes.

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Add the tomatoes and simmer for 20 minutes.

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Transfer to a bowl and use a hand blender to puree the sauce.  taste and adjust the seasoning. Set aside.

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While the sauce is cooking, coat a rimmed baking sheet with 1 Tbsp olive oil.  Coat the potato slices with oil and lay in a single layer. Bake for 15 minutes.

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Flip the slices and cook another 10 – 15 minutes, until tender and starting to crisp.

Transfer to a paper towel-lined plate.

Make the aioli – in a tall, narrow container break the egg, add the garlic, and some of the oil.  Blend with a hand blender until it starts to emulsify.  Add the remaining oil and salt to taste while blending.

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To serve – Transfer the potatoes to a serving plate. Drizzle on the tomato sauce and dab with aioli.  Enjoy!

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There will be plenty of sauce and aioli left over.

 

 

Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

Southwestern Turkey Soup

Thanksgiving leftover soup #2 is very different from soup #1.  As we move away from the indulgences of the Thanksgiving feast, the leftover dish can get a bit heartier.  This Southwestern Turkey Soup makes a great lunch or dinner, especially when served with a great, moist cornbread from Cutter Light.  Check out their recipe (and their blog) it is the best cornbread I have ever made – I think the yogurt doest the trick.

The soup itself is a treat.  I have never put avocado in soup and really wondered how that would be.  They added a creaminess to the soup and seemed to help thicken it as well.

The soup has a real kick with the cayenne (you can use less if you want). Topping with some monterey jack or a mexican cheese mix keeps the heat in check a bit.

Southwestern Turkey Soup

By Doug Matthews

1 1/2 cups shredded cooked turkey

4 cups vegetable broth (I used my homemade turkey stock)

1 (28 ounce) can whole peeled tomatoes

1 (4 ounce) can chopped green chile peppers

2 roma (plum) tomatoes, chopped

1 onion, chopped

2 cloves garlic, crushed

1 Tbsp lime juice

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

salt and pepper to taste

1 avocado – peeled, pitted and diced

1 cup shredded Monterey Jack cheese

Directions

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper.

Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.

Stir in avocado, and simmer 15 to 20 minutes, until slightly thickened.

Spoon into serving bowls, and top with shredded cheese. 

Serve with cornbread and enjoy!
 Serves 6

Categories: Recipe, Soup, Tomatoes | Tags: , | 2 Comments

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