Tuesday, November 29, 2016

Beet and blueberry salad

Beets are one of my favorite fall vegetables. When pickled, I can eat jars and jars of them. In this dish they retain their earthy, sweet aroma accented by the fresh blueberries

4 small beets
1 pint blueberries
1 mango
6 oz goat cheese
12 oz spring greens mix

0.5 cup blueberries
0.25 cup maple syrup
0.25 cup red wine vinegar
4 tbsp olive oil
black pepper

Wash and wrap the beets in aluminum foil. Bake in a preheated 400F oven for an hour. Allow to cool and peel. Dice.

Peel and dice mango. Wash and drain blueberries. Blend 0.5 cup blueberries with the maple syrup, vinegar, olive oil, salt, and black pepper to taste.

Chop the greens and toss with half of the vinaigrette. Distribute onto four plates. Top with mango, blueberries, goat cheese chunks, beet cubes, toasted pecans, and a little more of the dressing. Serve.

Monday, November 28, 2016

Thai rice noodle soup

I have prepared two versions of this, using chicken in the first and tilapia with green beans in the second. Both were delicious and served perfectly. If you desire a slightly fishy flavor, and some veggies. Add fish toward the end and green beans at the beginning in place of the chicken.

2 tbsp vegetable oil
3 large cloves garlic
1 tbsp grated ginger
3 tbsp red Thai curry paste
8 oz chicken thigh meat (or 10 oz green beans and two tilapia fillets)
4 cups chicken broth
1 cup water
3 tbsp fish sauce
2/3 cup coconut milk
6 oz rice vermicelli noodles
1 lime
red onion
hot pepper flakes

Crush the garlic, grate the ginger, and mix with curry paste.

Cut the chicken thigh meat into small pieces. Heat the oil and add the curry paste mix. Cook for a few minutes, until spices extract.

Add the chicken and cook for 2-3 minutes. Add the chicken broth, fish sauce, and coconut milk. Mix in rice vermicelli and cook for 10 minutes.

Ladle into bowls and garnish with chili flakes, lime, red onion, jalapeno slices, and cilantro.

Roasted vegetable medley

I received some yellow squash, green beans, and beets from a friend's overflowing garden. They made an unbelievably tasty and healthy set of meals.

yellow squash
green beans

Preheat oven to 400F. Line baking sheets with foil. Wash the beets and wrap with foil. Place onto baking sheet. Wash the green beans and remove ends. Toss with a bit of oil, salt, and black pepper. Distribute onto foil-lined sheet in a single layer. Cut the yellow squash into 1-inch pieces. Toss with a bit of oil and salt.

Bake the beets for an hour. Cool and peel. Dice.

Bake the green beans for about 30 minutes. Flip once.

Bake the yellow squash for 15 minutes on each side. Do not crowd on the pan.

Toss vegetables with a drizzle of balsamic vinegar, mixed with garlic if desired. Salt to taste.

Saturday, November 19, 2016

Udon noodles with kale and carrots

Many foodies are into zoodling these days...and the alternative veggie noodles are indeed a healthy choice. While I haven't tried zoodling, it seems anything should work better then a vegetable mandolin for preparing julienned veggies in large quantities. I used to shred, cut, slice, dice, and stab my fingers every time I tried shredding hard vegetables on a mandolin or on a grater. Until I discovered the julienne peeler. I use this appliance very happily for a number of dishes...without ever adding parts of me to the dish by accident.

1 tsp sesame oil
4 tsp soy sauce
0.25 tsp fish sauce
4 tbsp peanut butter
2 tsp Sriracha
6 oz Udon noodles
1 bunch of Kale
2 carrots

Remove the leaves of the kale from the hard ribs. Chop carefully and massage with a tsp of sesame oil.

Julienne the carrots using the julienne peeler.

Boil the udon noodles per package instructions and drain.

Mix the sesame oil, soy sauce, peanut butter and Sriracha. Toss with carrots and Kale, then add noodles and mix well. Serve. Top with scallions sliced at an angle, pepper flakes, or hot chili slices.