2007 - Week 3
Sweet Potato, Corn and Kale Chowder
1 Tbsp. canola or grapeseed oil
5 cups vegetable broth
2 medium carrots, peeled and chopped
1 cup fresh corn kernels (1 ear)
1 medium red onion, chopped
3 cups stemmed & chopped kale leaves
1 rib celery, chopped
salt & white pepper to taste
1 red bell pepper, chopped
Cayenne pepper to taste
1 large sweet potato, peeled and chopped
1 Tbsp. Cornstarch
1 sprig fresh thyme, minced
1 Tbsp. Tepid water
¾ tsp. ground tumeric
½ cup chopped fresh parsley
1 medium tomato, chopped
1/2 cup cashew pieces, optional
Heat oil in a large pot over medium-high heat. Sauté carrots, onions,
celery, bell peppers, kale and sweet potatoes 3 minutes. Add thyme and
turmeric; combine well with vegetables. Add tomatoes and broth; simmer 20
minutes. Add corn, salt and white pepper. Simmer 5 minutes. Season with
cayenne pepper. Combine cornstarch with the tepid water. With soup
simmering , stir in cornstarch mixture. Continue to stir and simmer 3
minutes to thicken. Remove from heat and stir in parsley. Or, if using
cashews, place nuts in a blender or food processor fitted with the metal
blade. Add the cornstarch mixture and ¾ cup warm soup broth; blend or
process to combine. Return mixture to soup and continue to simmer 3
minutes. Makes 6-8 servings. Homecooking.com
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
1 Tbsp. olive oil
2 onions, thinly sliced
2 bunches Swiss Chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 ½ oz.) can diced tomatoes with juices
¼ cup dry white wine
¼ tsp. dried crushed red pepper flakes
Salt and pepper
8 oz. whole wheat spaghetti
¼ cup pitted kalamata olives, coarsely chopped
2 Tbsp. freshly grated Pecorino cheese
2 Tbsp. toasted pine nuts
Heat the oil in a heavy frying pan over medium heat. Add the onions and
sauté until tender, about 8 minutes. Add the chard and sauté until
it wilts, about 2 minutes. Add the garlic and sauté until fragrant,
about 1 minute. Stir in the tomatoes with their juices, wine, and red
pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes
begin to break down and the chard is very tender, stirring occasionally,
about 5 minutes. Season the chard mixture to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti
and cook until tender but still firm to the bite, stirring frequently,
about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard
mixture and toss to combine. Transfer the pasta to serving bowls. Sprinkle
with the olives, cheese, pine nuts, and serve. Serves 4 Food Network
Spiced Carrot and Zucchini Quinoa
4 cups water
2 cups quinoa, rinsed well, drained
2 Tbsp. dried currants
½ tsp. salt
¼ cup extra-virgin olive oil
2 medium carrots, peeled, cut into small cubes
1 Tbsp. Hungarian sweet paprika
1 tsp. ground cinnamon
½ cup chopped fresh cilantro
Combine first 4 ingredients in a heavy large saucepan. Bring to boil over
medium-high heat. Reduce heat to medium-low, over, and simmer until water
is absorbed and quinoa is tender, about 20 minutes. Meanwhile, heat oil
in heavy large skillet over medium heat. Add carrots; Sauté until tender,
about 5 minutes. Add zucchini; sauté until tender, about 5 minutes. Mix
in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with
salt and pepper. Mix in cilantro and serve. Serves 8 Bon Appetit, April,
2007
Sautéed Bok Choy with Cashew Sauce
1/2 cup cashews, roasted
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp. ginger, minced
7 dashes Tabasco sauce
2 Tbsp. basil, finely chopped
2 Tbsp. mint, finely chopped
1 1/2 lb. bok choy, washed and dried
1/3 cup peanut oil
Puree the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco,
basil and mint in a blender. Cut bok choy into 1-inch long pieces.
Sauté bok choy in a large pan over high heat (oil should not be
smoking). Stir briskly for 1 - 2 minutes until it is bright green and well
seared. Remove from heat and drape with cashew sauce. Serve immediately.
Serves 4
Slow-Cooked Bavarian Red Cabbage
1 large head red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored & quartered
2 teaspoons salt
2 cups hot water
3 tablespoons sugar
2/3 cup cider vinegar
6 tablespoons bacon grease or butter
Place all ingredients in the Crock-Pot in order listed. Cover and cook on
low 8 to 10 hours (High: 3 hours). Stir well before serving. Serves 4
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