2007 - Week 14
Kohlrabi and Carrots
Serves 4
1 medium kohlrabi, chopped into cubes
4 large carrots, chopped into cubes
¼ tsp. nutmeg
1 Tbsp. butter or margarine (optional)
Salt and pepper to taste
Heat a medium skillet, put kohlrabi and carrots in it and cover with about 1 ½ cups of lightly salted water (could be broth as well). Cook about 10 minutes until vegetables are cooked and the water is gone. You might need more water, so feel free to add some.
Now you can lightly mash the vegetables, leaving a lot of texture. Don’t try to make them smooth like mashed potatoes. Add nutmeg and butter/margarine. Vegweb.com
Quick-Cook Kohlrabi
Serves 4
1 ½ lbs. kohlrabi
1 Tbsp. butter ¼ cup Parmesan cheese
Salt & Pepper to taste
Fresh parsley, chopped, for color
Trim the stem and root ends off the kohlrabi, and peel. Grate with a hand grater or food processor. In a large non-stick skillet, melt the butter until shimmery, on medium. Add the kohlrabi, stirring to coat with butter and distribute the heat. Cook for about 10 minutes or until cooked until desired texture. Stir in cheese and parsley. Season with salt & pepper. Serve immediately. Kitchen-parade-veggieventure.blogspot.com
Moroccan Spiced Kale
1 Bunch kale, w/center stems removed, sliced into ¼-inch ribbons & cooked till tender.
Saute kale with: 2 tsp. fresh lemon juice
3 Tbsp. extra virgin olive oil
Pinch of salt
2 cloves garlic, crushed or minced
¼ tsp. ground cinnamon
¼ tsp. ground coriander
¼ tsp. ground allspice
1 pinch ground cloves
¼ - ½ cup slivered almonds
¼ - ½ cup raisins
Savoy Cabbage with Bacon
Serves 4
3 thick slices bacon, preferable applewood-smoked (or try turkey bacon, without nitrites)
2 large cloves garlic, minced
2 small tender leeks, split, rinsed, thinly sliced
1 large Savoy cabbage, core removed, thinly sliced
1 cup chicken stock or broth
¼ cup dry white wine
1 ¼ cups cooked white beans or 1 (15.8 oz.can rinsed and drained
1 Tbsp. finely julienned fresh sage
1 Tbsp. finely julienned snipped chives
Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp, about 3 minutes. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat. Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
ncagr.com/markets/commodity/horticul/leafy/cabrecip.htm
Classic Greek Salad Dressing
4 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. water 1 water
1 Tbsp. feta cheese
1 Tbsp. chopped red onion
1 tsp. sea salt
½ tsp Dijon mustard
3 large fresh basil leaves
Blend all ingredients until smooth. Dressing keeps for about 3 days in an airtight jar in fridge.
drbenkim.com
Syrian Sweet and Sour Stuffed Cabbage Leaves
Makes about 12 large rolls
1 head (2 lbs.)green or savoy cabbage, cored, tough outer leaves discarded, but left whole
Stuffing:
3 Tbsp. olive or vegetable oil
1 large onion, chopped
1 cup long-grain white or brown rice
2 cups water
About 1 tsp. table salt or 2 tsp. kosher salt
¼ tsp. ground black pepper
About 1 cup chickpeas, drained
½ cup chopped fresh cilantro
½ cup chopped fresh mint
½ cup chopped fresh parsley
Sauce:
2 Tbsp. olive or vegetable oil
1 to 2 cloves garlic, minced
3 cups tomato juice, or 2 cups water and 1 cup tomato sauce
½ cup raisins
3 to 4 Tbsp. granulated or packed brown sugar
¼ cup fresh lemon juice
2 tsp. prune butter
2 tsp. apricot butter or “spreadable fruit”
About ¾ tsp. table salt or 1 ½ tsp. kosher salt & Ground black pepper to taste
Bring a large pot of water to a boil. Put whole cabbage in pot and parboil until the leaves can be removed easily and are supple enough to roll, about 10 minutes. Remove cabbage and let stand long enough so that you can handle it. Remove 12 large leaves, cut out the tough part of the center rib of each leaf, and reserve the leaves. Remove remaining leaves. Line bottom of a deep pot or baking dish with half of the remaining leaves.
To make the stuffing: In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the rice and stir until it’s coated and turns glossy, about 3 minutes. Stir in water, salt & pepper. Bring to boil, cover, reduce heat to low, and simmer until the rice is almost tender, about 15 minutes for white rice, 35 minutes for brown rice. Remove from heat and stir in the chickpeas, cilantro, mint, and parsley. (The stuffing can be prepared up to 2 days ahead and stored in fridge.) Spoon about 1/3 cup stuffing into the center of each reserved cabbage leaf. Fold the stem end over the stuffing, fold in the sides, and roll up. Place cabbage rolls, seam-side down, in the pot or dish. Top with remaining cabbage leaves. To make the sauce: In a medium saucepan, heat the oil over medium heat. Add the garlic and sauté until just golden, about 1 minute. Add the tomato juice, raisins, sugar, lemon juice, prune butter, apricot butter, salt, and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Pour over the cabbage rolls. Cover pot and simmer over low heat until tender, about 1 hour, or cover the dish with aluminum foil and bake in a preheated 350 degree oven, about 1 ½ hours. Baking intensifies the flavors. Serve warm.
jewcy.com
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