2007 - Week 4
Perfect Peanut Sauce
Great to have on hand for stir-fries. Try with stir-fried bok choy!
1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk (lite is fine, if you prefer or substitute water)
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic
Optional:
sesame oil
rice wine vinegar
grated ginger
shallots sauteed till brown in oil
Worcestershire sauce
Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.
Online recipe
Vegetable Broth
Good for using up extra veggies. The nutrients in this broth “work synergistically to detoxify, repair and regenerate a leaky digestive –tract lining.” They also “reduce cellular inflammation, improve liver function and increase levels of glutathione peroxidase – the most powerful antioxidant and detoxifier that the body can produce.” First magazine, July 9, 2007
For every 3 quarts of water, add 2 sliced carrots, 1 chopped onion, 1 cup cubed squash, 1 cup root veggies (like turnips), 2 cups chopped greens (like kale or parsley), 2 celery stalks, ½ cup shredded cabbage, four ½” slices ginger and 2 cloves garlic. Add sea salt and spice to taste. Boil on low for 1 hour or longer. Cool, strain (discard cooked veggies) and store in a sealed glass container in the fridge. Heat as needed.
This broth can also be used as a base for other soups, such as minestrone. Freeze extra broth for later use!
Curried Cream of Eggplant Soup
Serves 6-7 as a starter
1 large eggplant, peeled and sliced in ¼” rounds
6 cups chicken or vegetable stock
¼ cup long-grain white rice
2 Tbsp. butter or mild vegetable oil
1 large onion, chopped
1 Granny Smith apple, peeled, cored and finely chopped
1 ripe tomato, chopped
1 to 1 ½ Tbsp. best-quality curry powder
Pinch of cayenne pepper
1 Tbsp. tamari soy sauce, or to taste
2 tsp. honey or sugar, or to taste
Salt and freshly ground black pepper to taste
1 ½ cups half-and-half or evaporated skim milk
Diced red bell pepper for garnish
Finely chopped fresh parsley for garnish
Preheat oven to 400ْ
Oil a baking sheet and spread the eggplant slices on it. Cover with aluminum foil and bake until very tender, about 30 minutes. Remove the foil and let cool.
Meanwhile, in a large, heavy soup pot, combine 5 cups of the stock with the rice. Bring to a boil, then turn down the heat to medium-low and let simmer, covered, until the rice is tender. Strain the stock. Transfer the rice to a food processor and return the stock to the soup pot.
In a 10” skillet, melt the butter over medium heat. Add the onion and sauté until it starts to soften, about 3 minutes. Add the apple and sauté 1 minute. Stir in the tomato, curry powder, cayenne, soy sauce, and honey. Increase the heat to medium-high and cook, stirring constantly, until most of the liquid is evaporated. Stir in the remaining 1 cup stock and cook, stirring frequently, 1 minute more. Scrape this mixture into the food processor with the rice.
Add half the eggplant to the food processor and puree. Stir the puree into the stock. Coarsely chop the remaining eggplant and add it, too, to the stock. Season with salt and pepper, then stir in the half-and-half. Barely simmer the soup, uncovered, for 15 minutes. Serve hot, or chill deeply, and garnish with the re3d pepper and parsley. This soup reheats beautifully as long as you do it gently over low heat. It’s even better the second day.
Dairy Hollow House Soup & Bread, by Crescent Dragonwagon
Lemon-Zucchini Relish
Makes 4 cups
6 cups shredded zucchini (about 6 med.) 1 cup white wine
1 tsp. salt ¾ cup fresh lemon juice (about 4 lemons)
1 large lemon ¾ cup honey
1 ½ cups chopped yellow onion ¼ cup sugar
1 ½ cups golden raisins
Place zucchini in a colander; sprinkle with salt. Toss well. Drain 30 minutes, tossing occasionally. Place zucchini on paper towels; squeeze until barely moist.
Carefully remove rind from lemon using a vegetable peeler, making sure to avoid white pithy part of rind. Place rind in a small saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until rind is tender. Drain; cool. Finely chop rind.
Combine zucchini, rind, onion and the remaining ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers.
Refrigerate for up to a month.
Cooking Light magazine
Herbed Kohlrabi
Makes 4 servings
1 ½ cups peeled & cubed kohlrabi 1 Tbsp. snipped fresh parsley
1 Tbsp. butter ½ tsp. dried savory, crushed
2 Tsp. Dijon mustard
Cook kohlrabi, covered, in enough boiling water to cover in a medium saucepan for about 10 minutes or till crisp tender. Drain well. Add remaining ingredients. Cook and stir over low heat till kohlrabi is coated.
Kohlrabi Saute with Garlic and Lemon Juice
Serves 2-3
4 med. Kohlrabi bulbs 1 medium onion, chopped
1 Tbsp. coconut oil or butter 1 Tbsp. lemon juice
1 Tbsp. olive oil 2 Tbsp. Parsley, chopped
1 garlic clove, finely chopped 2 Tbsp. sour cream
Salt & freshly ground pepper
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion, kohlrabi, and sauté, stirring for 5-7 minutes till kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt & pepper to taste. Stir in sour cream, and serve hot.
Seabreeze Organic Farm recipe
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