Quick Pickled Carrots and Rutabaga
The refreshing crunch of these pickles is a nice change from roasted, boiled and pureed root vegetables. This is a a quick refrigerator pickle version, but you could can them if you like. You can make this with just carrots but the rutabaga adds variety and makes a nice pickle too. You could also use turnips, if you like their bite.
3 large carrots (about 3/4 lb.), peeled & cut into sticks about 3" long by 1/2" wide
1 lb. rutabaga, peeled & cut into sticks about 3" long by 1/2" wide
1 cup cider vinegar
2 cups water
1/2 cup sugar
1 TB coarse kosher salt
3 garlic cloves, smashed with the flat side of a knife
1 TB whole fennel seeds
1 1/2 tsp whole mustard seeds
1/4 tsp whole black peppercorns
1/8-1/4 tsp crushed red pepper to taste
Fresh dill sprigs and fresh fennel fronds (optional)
Prepare a large bowl full of ice water. Bring a medium pot of salted water to a boil over high heat, add the carrots and rutabaga (or turnips), and boil for 1 minute. Drain immediately and plunge the vegetables into the ice water to stop cooking.
In the same pot, combine the cider vinegar, water, sugar, salt, garlic, fennel seeds, mustard seeds, peppercorns and crushed red pepper. Bring the mixture to a boil and simmer for 3 minutes.
Drain the cooled vegetables and put them in a heat-resistant container along with the dill sprigs and fennel fronds, if using. Pour the hot pickling liquid over the vegetables and cool. When they are cool, cover them tightly and refrigerate for at least 12 hours before eating. The pickles can be stored in the refrigerator for about a month.
Baked Honeyed Rutabaga Discs
One of your fellow shareholders contributed this recipe as a family favorite a few years back. It's adapted from “The Victory Garden Cookbook” by Marian Morash. Excellent for turnips too.
2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey
Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make ½ inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.
Rutabaga Chipotle Soup
This soup has a tangy turnip kick to it that pairs well with the spicy smoked chipotle.
3 tablespoons butter
1 medium yellow onion, diced
2 celery stalks, diced
2 large rutabagas, peeled and diced (this yields about 5 cups)
4 cups broth of choice (chicken or vegetable)
2 cups heavy cream
1/4 to 1 teaspoon dried ground chipotle* (see note below!)
1/4 teaspoon paprika
1 teaspoon ground white pepper
Salt to taste
Melt butter in a large pot and add onion and celery, cooking until browned. Season with salt. Add the rutabaga and the broth and bring to a boil. Reduce heat, cover, and simmer until the rutabaga is fork-tender, about 30 minutes. Add the chipotle and the white pepper. Stir well.
Process in a blender or food processor until smooth, and pass through a fine mesh sieve to remove any chunks. Stir in the cream and taste. Gently simmer for 15 minutes. Add more salt, white pepper, chipotle, or paprika if you think it needs it.
*Note about the chipotle: this pepper is spicy! I could handle a full teaspoon of it, but it's always best to start small and work your way up where chiles are concerned. Start off with 1/4 of a teaspoon, stir, taste, and keep adding 1/4 teaspoon more until you reach your desired heat level. If you overdo it, you can cool it down with sour cream or plain yogurt.
Roasted Savoy Cabbage
In just a few chops of the chef knife and fifteen minutes in a hot oven, the slightly daunting cabbage head becomes a heap of lightly browned, tender at the spine but crisp-edged ribbons that can be eaten by the bowlful. Add a touch of lemon juice, a scoop of steamed rice, some chicken and a scatter of almonds, and you have an excellent light meal.
1 head Savoy cabbage
olive oil for cooking
fine sea salt
freshly ground black pepper
Preheat the oven to 200°C (400°F) and grease a rimmed baking sheet. Cut the cabbage into quarters vertically and carve out the core. Cut each quarter in two lengthwise, and slice crosswise thinly.
Place the cabbage on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Insert in the oven and bake for 15 minutes, stirring halfway through, until cooked through and golden brown in places. Sprinkle with black pepper, dress with a touch of lemon juice, and serve.
Hot curried onions
This is a great recipe to eat at the onset of a cold. It’s a great ‘preventive’ and also helps mobilize the immune system. It’s so very tasty you can eat it even if you’re not sick! Recipe from the Sage Mountain Herbal Retreat Center's website.
Chop several large onions into half moons
Whole garlic cloves, peeled (about ¼ the amount of onions)
Sauté onions and garlic slowly over heat until golden brown and soft
Season with vinegar or a little tamari
Add a very good curry mix and stir in well. Allow to cook for another 15-20 minutes until curry is well absorbed. * Curry is a blend of spices that are all highly medicinal and usually contains turmeric, cumin, cayenne, ginger, coriander, and other herbs and spices depending on the blend.
* You can also add cashews and raisins to make it a little ‘fancier’. Serve with rice and yogurt for a special treat.
Spicy Napa Cabbage and Chicken Stir-Fry
This is a great recipe to incorporate some leftover roasted chicken into. It would also work well with the Savoy Cabbage.
One head Napa or savoy cabbage
2 teaspoons grapeseed oil, or other oil with a relatively high smoking point (olive oil won’t do)
sriracha, or other chili sauce, to taste
soy sauce, to taste
leftover meat from a roast chicken (if you don’t have that on hand, get a raw chicken breast and grill or sear it separately, or substitute diced firm tofu, or top each bowl with a poached or fried egg)
sesame seeds, toasted
Slice the cabbage finely. Pull the chicken meat apart into bite-size pieces.
Heat a large skillet over high heat. When the skillet is very hot, add the oil, and let it heat up for a few seconds. Add the cabbage and stir to coat. Cook for a couple of minutes, stirring regularly, until softened and slightly colored.
Add a few squirts of chili sauce, stir, and cook for a few more minutes, until the cabbage is golden-brown in places. Add a few dashes of soy sauce and the chicken, and stir well. Cook a minute more, stirring regularly, until the chicken is warm and the soy sauce starts to caramelize at the bottom of the skillet. Add a drop of water to deglaze and remove from the heat.
Taste, add a little more hot sauce and/or soy sauce as needed, and serve hot, with a sprinkle of sesame seeds from the sesame mill.
Napa Shoots slaw
This is a great Asian type of slaw. It's great added to a sandwich or as a side dish.
1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 cup shoots
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper
Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, shoots, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
Sir Wasano's Infamous Indonesian Rice Salad
This recipe came to us from a share member who adapted the recipe from the Moosewood cookbook. The original called for Mung Bean sprouts which she replaced with our shoots. They are perfect for this type of salad. Enjoy!
Serves 4 to 6
2 cups cooked, cooled brown rice*
½ cup raisins
2 chopped scallions
¼ cup toasted sesame seeds
½ cup thinly sliced water chestnuts
1 cup fresh shoots
¼ cup toasted cashews
1 large, chopped green pepper
1 stalk chopped celery (it looks nice if you slice it on the diagonal)
¾ cup orange juice
½ cup safflower oil
1 Tbs. sesame oil
3-4 Tbs. Tamari sauce
2 Tbs. dry sherry
juice of one lemon
1-2 cloves minced garlic
½-1 tsp. freshly grated ginger root
salt + pepper
Combine all ingredients & serve chilled on greens. Top with Duck Sauce, which, along with bean sprouts, sesame oil and ginger root, is available in most oriental food supply stores.
Skillet-toasted Penne with Sausage
This recipe is from the Jan/Feb 2014 issue of Cooking Light. It takes a bit of time as you cook the pasta down like a risotto so you may want to make it for a weekend meal. I added in a few packages of Pete's frozen veggies to beef it up (chard, spinach and cauliflower). Be careful not to overcook the pasta at the end so it doesn't get too mushy.
6 cups unsalted chicken stock
2 tbsp olive oil, divided
8 ounces uncooked penne pasta (or whatever you have on hand
1 cup sliced onion
10 ounces sausage, casings removed
2 tbsp fresh lime juice
1 tbsp minced hot peppers
1/4 tsp salt
.5 ounce grated parmesan cheese
Oregano leaves (optional)
Bring stock to a simmer in a saucepan (do not boil). If adding frozen veggies you can cook them right in the broth. Keep warm over low heat.
Heat a large skillet over medium heat. Add 1 tbsp oil to pan; swirl to coat. Add pasta; cook 5 minutes or until toasted, stirring frequently. Remove pasta from pan.
Add the remaining 1 tbsp oil, onion, and sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage mixture from pan. Reduce heat to medium-low. Return pasta to pan. Add stock, 1 cup at a time, stirring constantly until each portion of stock is nearly absorbed before adding the next (about 35 minutes total), stirring frequently. Stir in sausage mixture, juice, chiles, salt, and cheese. Garnish with oregano, if desired.