Roasted Root Medley
Here's the simplest recipe for using your roasting root medley.
Preheat oven to 400°F. Place vegetables on a cookie sheet or roasting pan, and then drizzle with sunflower oil, olive oil, or canola. You can sprinkle with rosemary, thyme or another herb that compliments the rest of your meal menu or just leave them plain. You can salt and pepper now, or later to taste. Roast for 30 minutes, stirring occasionally. At this point you can add chopped garlic to the pan, or just continue roasting without. Veggies are done when they are browned on edges, and easily pierced with a fork.
Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)
Here's a simple tasty recipe that combines cabbage with tomatoes and spices with delicious results. If you haven't used your tomatoes from last week, you could use them here, and you could use part of one of the jalapenos from a couple weeks ago in place of the crushed red pepper. Serve this with rice and perhaps a piece of chicken or bread and yogurt for a simple meal.
1 small cabbage (1-3/4 to 2 lbs)
2 Tbl ghee, butter or oil
1-1/2 tsp cumin seeds
1/4 tsp ground asafoetida (optional)
1/4 tsp turmeric
1 Tbl minced ginger root or 1/2 tsp dry
8 oz tomato sauce or 1 cup chopped crushed tomato
1/4 tsp crushed red pepper or 2 seeded and minced green chilies
1/2 tsp salt
1/2 cup hot water
1-2 Tbl coarsely chopped fresh cilantro leaves or 1 Tbl dry (optional)
Cut the cabbage into quarters, and core out the stem from each quarter.
Shred the cabbage into 1/2-inch thick shreds. Heat the ghee over med-high heat in a large heavy-bottomed (pref. non-stick) pan. When the ghee is hot, add cumin. When cumin turns dark brown (10-15 sec), add asafoetida
(if using it), and immediately add the shredded cabbage. Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until cabbage is wilted (about 5 min).
Add ginger, tomato (sauce), and chilies or red pepper, and continue cooking for an additional 5 min. Add salt and water. Reduce heat to med-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 min). Check and stir often while
it is cooking to prevent burning. Fold in coriander leaves, check for salt, and serve.
Karfiolleves (Paprika-Spiced Cauliflower Soup)
This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth. From Saveur magazine. Serves 4.
1/3 cup flour
½ tsp. kosher salt
6 tbsp. unsalted butter, cubed and chilled
1 ½ tbsp. Hungarian hot paprika
1 large yellow onion, finely chopped
6 cups vegetable stock
1 small head cauliflower, large stem removed, cut into florets
1 medium carrot, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
1 small bunch flat-leaf parsley, stemmed and finely chopped
Make the dumplings: In a bowl, stir together flour and salt; add 2 tbsp. butter, and using your fingers, rub into flour until pea-size crumbles form. Add egg, and stir until dough forms; refrigerate until ready to use.
Heat remaining butter in a 6-qt. saucepan over medium-high heat; add paprika and onion, and cook, stirring, until soft, about 5 minutes. Add vegetable stock, cauliflower, and carrot; season with salt and pepper, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Using a ½-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.
To serve, ladle soup and dumplings into 4 serving bowls, and garnish with parsley.
Pasta with Cauliflower
A sicilian dish traditionally made with the strongly flavored, deep green cauliflower called sparaceddu. But any cauliflower works well. If using our frozen cauliflower, thaw until off frozen and easy to chop. Chop florets a little further and add to skillet as in step 2, and reduce cooking time, cooking until cauliflower pieces are tender. Serves 4.
2 tbsp. chopped oil-packed anchovies?
6 tbsp. extra-virgin olive oil?
1 cup fresh bread crumbs?
1 large head cauliflower, core removed, florets finely? chopped?
5 cloves garlic, peeled and minced?
Pinch crushed red pepper
?Salt and freshly ground black pepper
3 tbsp. tomato paste
?1 lb. ditali or other small tubular pasta
?Pinch crumbled saffron?
5 canned whole peeled tomatoes, coarsely chopped?
2 tbsp. finely chopped Italian parsley
Place anchovies in a small skillet and cook, crushing with a spoon, over low heat for about 5 minutes. Set aside. Heat 1 tbsp. of the oil in a large skillet over medium-low heat. Add bread crumbs and cook, stirring occasionally, until golden, about 20 minutes. Transfer to a small bowl and set aside.
In the same skillet, heat remaining 5 tbsp. oil over medium heat. Add cauliflower and cook, stirring, until cauliflower begins to soften, 5–10 minutes. Stir in garlic and red pepper and season to taste with salt and black pepper. Dissolve tomato paste in 1?2 cup water. Reduce heat to low, add tomato paste and mix thoroughly, then cover and cook, stirring occasionally, until cauliflower is very tender, 15–20 minutes.
Cook pasta in a large pot of boiling salted water until al dente, about 9 minutes. Meanwhile, dissolve saffron in 1?3 cup hot water. Add saffron mixture, chopped tomatoes, and anchovies to sauce. Increase heat to medium and cook, stirring, until sauce thickens. Drain pasta, toss with sauce, season with salt and pepper, and serve garnished with parsley and toasted bread crumbs.
Cranberry Buttermilk Muffins
This is a most flexible muffin receipe. You can add 1 cup of any fruit, even banana or pumpkin, or 1/2 cup of nuts, or chocolate chips. Add a 1/2 tsp of cinnamon, nutmeg, or vanilla or almond flavoring. Add lemon or orange zest.
1/3 c oil
1/2 c sugar
1 c buttermilk
3 c ww pastry flour
1 tbsp baking powder
1/2 tsp salt
1 c fresh cranberries, whole or chopped up a bit (or 1 cup dried)
Zest of 1/2 orange
1/4 tsp nutmeg
Preheat oven 400
In a bowl beat together the sugar and oil. Beat in eggs one at a time, until light & foamy. Slowly pour in buttermilk and mix until well combined. Add the rest of the ingredients and stir together by hand until just barely combined. Do not over mix so the muffins will be tender. Fill 12 greased or paper lined muffin cups evenly. Bake at 400 for 15 - 20 minutes.
Optional glaze: combine 1 c confectioners sugar with a bit of orange juice to make a smooth glaze. Spoon over cool muffins.