Kale with Garlic and Oven-Roasted Parsnips
1 1/4 pound(s) parsnips, peeled and cut into 2-by-1/2-inch sticks
5 tablespoon(s) extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale, stemmed
4 garlic cloves, thinly sliced
8 large scallions, cut into 1/2-inch lengths
Preheat the oven to 400°F. Spread the parsnips on a large rimmed baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper and roast in the bottom third of the oven for about 25 minutes, or until lightly browned on the bottom and tender.
Meanwhile, bring a large pot of water to a boil. Add salt and then the kale and cook until just tender, about 5 minutes. Drain and then squeeze out the excess water. Coarsely chop the kale.
Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the scallions and cook over moderate heat, stirring, until softened, about 2 minutes. Add the kale, season with salt and pepper and cook, stirring, until heated through, about 3 minutes.
To serve, add the parsnips to the kale and warm through over moderate heat.
Sweet and Sour Pac Choi
This is a great dish - the greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet. Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a couple batches until they have a few browned spots, the green tops wilt and the stems are crisp tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30 seconds. Sprinkle with red pepper flakes if you like.
Crudites with Kimchi Cream cheese Dip
Blended into cream cheese, kimchi makes a dip as addictive as the packaged soup mix dips of our youth. If you don’t have a food processor, just mash all the ingredients together with a fork. It won’t be as smooth, but it’s just as effective. This travels well (and tastes great at room temperature) so it’s a good go-to snack to leave in the fridge at work or bring on trips.
8 ounces cream cheese (cultured, if possible), at room temperature
1/2 cup unpasteurized kimchi (with juice)
1 teaspoon sea salt
Cut raw vegetables, such as cucumbers, carrots, celery, radishes, cauliflower, jicama, broccoli, or snap peas, for serving
In the work bowl of a food processor, pulse the cream cheese, kimchi, and salt until smooth. Serve with the vegetables or transfer to a sealable container and refrigerate for up to 2 months.
Change It Up:
Stir in 1 cup fresh crabmeat or drained, canned crabmeat. Transfer to a small baking dish, bake at 350 degrees F for 10 minutes, and serve as an appetizer at room temperature, topped with additional kimchi. (You’ll lose the dip’s original beneficial bacteria, but it tastes great.)
Add 1/2 cup cream and use as a dip for artichokes or a sauce for grilled chicken or salmon.
Pac Choi and Pepper Stir Fry
1 lb. pac choi
1 bag frozen peppers
1 Tbsp fresh ginger root, finely chopped
2 cloves garlic, thinly sliced
2 Tbsp tamari or soy sauce
1 Tbsp sesame oil
1 Tbsp sunflower oil
Separate the pac choi leaves and cut off the chunky stalks. Slice the stalks finely. Roughly chop the leaves. Heat the sunflower oil in a wok or sauté pan. Add the garlic, peppers and ginger. Cook for 1 minute, stirring often. Add the pac choi stalks. Toss well. Cover and cook for 2 minutes. Add the pac choi leaves. Stir and then cook for 1 minute, until they are barely wilted. Add soy/tamari and sesame oil and toss.
Spicy Parsnip Soup
This recipe from www.jamieoliver.com gets numerous rave reviews. Serves 4.
knob of butter
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 parsnips, peeled and chopped into chunks
500 ml milk (full fat or skim)
1 quart vegetable stock
sea salt and freshly ground black pepper
optional: 1 fresh red chilli, deseeded and finely sliced
optional: a handful of fresh minced cilantro (or parsley!) leaves
crusty bread, to serve
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve topped with some strips of fresh red chili peppers (or a sprinkle of dry) with a good chunk of crusty bread.
Tip: Use coconut milk instead of regular milk for a twist.
Here's an easy and tasty way to prepare your parsnips.
1 bunch parsnips
3 tbsp. butter
1 pinch salt, pepper, and nutmeg
Clean and scrape parsnips. Slice lengthwise. Melt butter in a skillet; add parsnips and seasonings and cook covered over low heat until tender. Serve garnished with finely chopped parsley.
Honey-Ginger Carrot and Parsnip Salad Topping
This is a great way to sweeten up a cold season green salad when seasonal salad favorites are not around. The idea is to roast the vegetables in a lemon-honey vinaigrette and serve on top of a green salad and whatever else comes to mind.
2 c carrots, diced small
2 c parsnips, diced small
1/4 c ginger, grated
3/4 c olive oil
1/8 c red wine vinegar
1/8 c lemon juice
tsp lemon zest (if you have)
pinch of dill
1/4 c honey, soft
extra honey to drizzle
In a bowl combine carrots, parsnips, ginger and lemon zest. In a small sauce pan, warm on low heat: oil, vinegar, lemon juice, dill and honey and combine well. Pour half of dressing onto chopped vegetables and mix well. Use a cookie sheet lined with parchment paper lay vegetables out evenly. Drizzle with honey and bake in the oven at 375F for 20-30 minutes until they are soft and begin browning. Remove from parchment paper right away and cool. Top green salad with veggie mix and use remaining dressing.
Oven Roasted Veggies with Bacon
Here's an easy roasted veggie recipe with bacon! Bacon just makes everything better.
3 large carrots
1 large potato
1 bag frozen peppers
6 cloves garlic, minced
5-10 (or more) bacon strips, cooked & crumbled
1-2 tablespoons Olive oil
Salt and pepper, to taste
2 tablespoons butter, thinly sliced
Preheat oven to 425 F. Line a baking sheet with greased foil or a non-stick pan liner. Set aside.
Cut up vegetables so that they are close to the same size.(Cut harder vegetables a bit smaller). Place vegetables in a bowl. Toss with minced garlic. Toss vegetables lightly with olive oil. ( may need more or less). Add in cooked, crumbled bacon, salt and pepper and toss.
Spread into an even layer on a large baking sheet. Bake for 25 minutes or until the carrots are tender, yet still firm. Remove from oven and add on pats of butter. Sprinkle again with salt if desired. Serve immediately.
From the kitchen of Greenfield Highland Beef. Serves 6.
?1 package stew meat
?1/4 c. flour seasoned with salt & fresh ground pepper?
2 onions, chopped?
2 large stalks celery, sliced?
2 large carrots, thickly sliced?
2 cloves garlic, crushed?
1 14 oz. can diced tomatoes?
1 bay leaf, crumbled?
2 c. liquid (dry red wine, beef broth, water or mix)?
1/4 Ib. bacon slices, cooked
(opt)?1/4 c. brandy
(opt.)?1/2 tsp. hot sauce or cayenne
?Roll beef cubes in seasoned flour. Place cooked bacon in bottom of flameproof casserole. Pour diced tomatoes into casserole. Layer half of beef cubes over tomatoes. Cover with half of the vegetables. Repeat with remaining beef and vegetables. Mix wine, broth &/or water with brandy, garlic, herbs, salt, pepper and seasoning to taste. Pour over meat and vegetables. Bring to a simmer on stovetop. Cover w. lid and cook in oven at 300°F for 3 hours or until meat is tender.
Asian Chicken Soup with Pac Choi
Got any leftovers from your large chicken? This is a great recipe, fast and easy, but tastes like it's been cooking all day.
1 T sesame oil
3 cloves garlic, minced
1½ T ginger, peeled and minced
1 lb boneless, skinless chicken, diced into 1 inch cubes
5 cups chicken stock
1½ T fish sauce, optional**
2 T soy sauce
1 carrot, cut into ribbons using vegetable peeler
½ head of napa cabbage,chopped
2 stalks of pac choi,thinly sliced
1 T lime juice
salt, pepper to taste
In a large saucepan, heat the oil over medium-high heat. Add the garlic and ginger, sauté until fragrant, about 30 seconds. Add the chicken and cook until golden brown on all sides, 5–7 minutes. Add the stock, fish sauce, and soy sauce, bring to a boil. Add the carrots, napa cabbage, and pac choi. Cook until pac choi is tender, 2–3 minutes. Remove from heat and stir in the lime juice. Season with salt and pepper and serve.
**You may think it seems strange to put fish sauce in a chicken dish, but this small amount adds incredible depth and richness. So everyone will think you slaved over the stove all day; only you’ll know this soup took less than 15 minutes to make!