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Showing posts from March, 2006

Day 354: Wilted Asian Cabbage

[Hmmm. Does that slaw look like broccoli rabe to you? Me either. Day 354 was supposed to be a last March broccoli rabe contribution with a final running round--up. The bad news is that the store was out. The good news is that the produce manager says it's flying off the shelves - she can't keep enough in! Watch for something rapini-rabe-ish in a few days!]

Fast and light! It's a good combination. It's Napa cabbage, wilted with a bit of water in a hot skillet, and a soy-ginger-vinegar dressing.

NEXT TIME ... I'd drain the leftover water from the pan before mixing the wilted cabbage with the dressing. I'd add "something else" ... green onion, toasted sesame seeds, red pepper flake, perhaps.

NUTRITION NOTES ... Another low-carb, low-calorie, low-point vegetable!

WILTED ASIAN CABBAGE
Bookmark or print this recipe only
Hands-on time: 5 minutes!
Time to table: 8 minutes!
Serves 4

Splash of water
4 cups thin-sliced Napa cabbage
? Green onion
? Mushrooms

1 tablespoon mi…

Kitchen Parade Extra: Quick Supper: Crockpot Chicken Goulash ◄

There are days when it's the drive-through or the crockpot, nothing in between.

If that describes your day (or your life!), try the plain, tasty fare of Crockpot Chicken Goulash, featured in this week's Kitchen Parade column.

It's the latest in Kitchen Parade's Quick Supper series, dishes specially selected to be easy on the budget, the clock, the waistline and the dishwasher.

(c) Copyright 2006 Kitchen Parade

Day 353: Tuna Salad Vegged Up ◄

It's a simple idea: if you want to eat more vegetables, start by adding chopped veggies to whatever you're already making. Soup. Stews. Rice. Even burgers. I call it "vegging up".

Why? Well there's the eat-more-veggies reason. And the eat-more-veggies-than-meat reason. And the eat-more-fiber reason. And the feed-more-mouths reason. And the using-up-bits-of-leftover-vegetables reason. And the end-of-the-month-budget reason. And ... and ... and ...

Me, all those apply. But mostly there's the it-just-tastes-good reason.

KITCHEN NOTES ... Work toward a 1:1 ratio of vegetables and tuna/meat. While mayo is the typical binding in tuna salad, today I experimented with fat-free Italian dressing: VERY good. Good bread makes a difference.

TUNA SALAD VEGGED UP
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes enough for 4 - 6 sandwiches

Cooked tuna (I'm becoming partial to the vacuum-sealed bags ...)
Carrot
Celery
Radish
Onion

ALANNA's TIPS
When you see this ◄ in the …

Day 352: Insalata di Finocchio aka Fennel Salad

Today's vegetable comes from my father's companion Olga, who was born in Russia but lived in Italy with her Italian husband Giulio until coming to the United States. At Olga's, "Italian" is the house cuisine, even if the recipes are spoken with a Russian accent!

This is a quick side salad made with fresh fennel and hard-boiled eggs. It's very good!

NUTRITION NOTES ... This is a great low-carb salad for those who are watching their carbohydrate intake.

FROM THE ARCHIVES ... See the Recipe Box for other Vegetable Salads.

INSALATA di FINOCCHIO (FENNEL SALAD)
Bookmark or print this recipe only
Hands-on time: maybe 15 minutes
Time to table: see notes
Serves 6

4 hard-cooked eggs, cooled, 3 diced in small bits, 1 cut into sixths for garnishing
1 fennel bulb (see OLGA's TIPS)
Green onion, sliced thin

Juice of 1 lemon (or more, to taste)
Olive oil to taste (1 tablespoon used for nutrition estimate)
Salt and pepper to taste

Combine 3 eggs, fennel and green onion. Toss with rema…

Day 351: Roasted Carrots & Mushrooms with Thyme ♥

Today's simple vegetable recipe: Chunks of carrots roasted with fresh mushrooms. Weight Watchers friendly! Low carb! Not just vegan, "Vegan Done Real".
~recipe & photo updated 2008 & 2014~
~more recently updated recipes~
ORIGINAL POST 2006: Day after day, other food blogs inspire! Today it was Kalyn's Kitchen's great-looking roasted carrots and mushrooms. They were GREAT! Even my dad, who's so-so about carrots, admits they were "okay". For the record, that would be a compliment – he ate every single bite! I followed Kalyn's recipe except that I used:

a whole pound of real carrots! the kind you peel and cut into chunks. The pre-peeled carrots marketed as 'baby carrots' aren't baby carrots at all, just huge humongous carrots formed into carrot-bullet shapes. They're fine for eating raw but have little flavor when cooked.
Just 1 tablespoon oil. In the last year, I've learned that the trick for using LESS OIL when roas…

Day 350: Gypsy Pot ♥
Every-Day Ingredients in Uncommon Combination

Today's hearty vegetable recipe: A concept recipe, happy with addition and subtractions based on what's on hand and what's in season. Weight Watchers Friendly. Easily made vegetarian or Not just vegan, "Vegan Done Real".
~recipe & photo updated 2014~
~more recently updated recipes~
Original 2006: I fell in love with the name, Gypsy Pot. I swooned over the everyday ingredients in uncommon combination. In short order, I moved to the kitchen to begin the peeling and chopping for a somehow completely familiar and yet altogether new soup that is a Gypsy Pot. It's earthy peasant food and something sublimely sophisticated both at once. The inspiration comes from The Traveler's Lunchbox, whose own inspiration comes from Anya von Bremzen's The New Spanish Table.

NEXT TIME This isn't a soup to start when you're in a rush, instead one to savor the experience of cutting and chopping and cooking. It takes 20 minutes alone to peel a &^%&^^%$$ …

Day 349: Fragrant Orange Beetroot Salad ◄

This delicious beet salad comes with lessons.
Roasting beets is efficient! Up front, invest five minutes in prep, then unattended time in the oven. Once the beets're roasted, it's one quick salad after another. (The last one was only just on Day 347. )
Fragrance doesn't roast in (as attempted Day 346). But it's easy to add later. This salad is scented with orange but lemon and lime would be good too.
Well-organized bookmarks take some discipline. But when you've got cooked beets and 30 minutes til supper's expected, no worries if your bookmarks have a folder for "beets", better yet, one for "beets" and another for "cooked beets".
This beet recipe comes from The Flying Apple, posted way back in October. It's easy, it's good. Thank you, Angelika, for making supper's vegetable such a breeze!

Start your bookmarking now! Bookmark or print this recipe onlyFile it in Vegetables / Beets Cooked.

FROM THE ARCHIVES ... For more ways …

Day 348: Zucchini Lemon-Honey Salad ♥ Recipe

<< Today's simple zucchini salad recipe: A pretty combination of sunny-yellow yellow squash and summer-green zucchini, chopped and tossed in a lemony vinaigrette. Low carb. Weight Watchers 1 or 2 points. Not just vegan, "Vegan Done Real". >>
~recipe & photo updated & reposted 2012~
~more recently updated recipes~
2006 Original Post: If the weather's not yet spring-ish, the food can be!

Easily slipping the knife through the soft flesh of the green zucchini and yellow squash, I realized how remarkably different, how spectacularly simple, how wonderfully light and bright, this quick chopped salad seems — now — compared to the root vegetables that felt so perfect just a couple of weeks ago but now seem unappealingly heavy and earthy. Wool sweaters may be still in order. But not for long! We'll doff them — like parsnips and turnips — soon enough!

Day 347: Beet & Walnut Salad ♥

An easy beet salad, paired with toasted walnuts and dressed with a vinaigrette that starts with jam and brings out the natural sweetness of the beets.
~recipe & photo updated 2010~
2010: This beet salad recipe was first published in 2006 on Day 347 for a food blogger event featuring 30-minutes meals. I used a Rachael Ray menu. It took 35 minutes to make the menu but I was astounded at the cost and the calories. The meal was expensive ($6.50 a person) and packed with calories (an enormous 1030 calories and 24 Weight Watchers points). (For anyone interested in all the detail, I've left it verbatim at the bottom of this page.)

Even Rachael Ray's beet salad was loaded with calories. But MY version of the beet salad is light and lovely, entirely delicious and worth making. I like to make this as a main dish salad.

BEET & WALNUT SALADHands-on time: 15 minutes
Time to table: 15 minutes
Serves 8 as side salads, 4 as main dish salads
TOSS IN A SALAD BOWL
1/2 cup chopped walnut…

Kitchen Parade Extra: Blueberry Galette ◄

Happy Birthday to my Dad, who turns x0 next week!

No, x0 is no typo. And x0 is an apt age, yes? for a much-loved father of a daughter perennially 29?!

Dad's "birthday pie in the sky" is this wonderful blueberry galette, a quick dessert all dressed up in a fancy name -- and this week's Kitchen Parade column.


(c) Copyright 2006 Kitchen Parade

Day 346: Fragrant Roasted Beets ◄

Roasted beets are delicious -- though nothing novel enough for a food blog in its twelfth month dedicated to vegetables in new ways every single day.

(In fact, roasted/baked beets made their first appearance way back on Day 24. And roasting these beets, well, it's the first time to notice how A Veggie Venture is coming full circle, that we're about to move back into spring-ish vegetables, leaving the winter's roots and purees behind. I'm happy to welcome back favorites like beets and asparagus but it feels a little sad, too, an ending of sorts.)

But fragrant roasted beets, now that caught my attention! (Yours too? You're reading, yes?!)

But too-too-bad, the fragrance didn't permeate the beets. It didn't even "smell up" the kitchen, which would have been good enough on a wintry day.

I tried star anise, fennel and lavender with three large (nearly one pound each) beets. (The star anise and fennel were suggested from the inspiring recipe from The Splendi…

Day 344: Roasted Parsnips with Pine Nuts

Every once in a lucky while, you find a cookbook that's entirely cookable. And if it's an entirely readable history lesson, too? Foodie Heaven.

In 1804, Meriwether Lewis and William Clark launched the great exploration of the new Lousiana Purchase. The food logistics alone were enormous: there were no Safeways, no Whole Foods along the traverse of the Missouri River. How and what DID they eat? Well and a lot, it turns out, very well and a whole lot.

The Food Journal of Lewis & Clark by Mary Gunderson describes the expedition in terms of food, applying what Mary calls paleocuisineology -- bringing history alive through cooking -- to make a history book with recipes.
"Welcome to the table of the Lewis and Clark Expedition. The dining cloth reaches across the North American continent, circa 1803 to 1806. There is more than enough room for each of us to crowd around. Linger at any point in the journey and a rich food history is at hand, revealing the larger story of the Expe…

Day 343: Caraway Cabbage ◄

Supper #1: Caraway Cabbage was an easy, tasty, wintry side dish.

Supper #2: After cooking for another 90 minutes, Caraway Cabbage transformed into something akin to noodles, a low-carb, high-fiber substitute for pasta, rice or potatoes.

Lunch #3 Warmed in some cream-ish broth, Caraway Cabbage became a bone-warming soup.

The recipe? It's in a 2004 Kitchen Parade column.

FOR THE RECORD ... This is A Veggie Venture's contribution to ARF Tuesdays over at Sweetnicks, the weekly inspiration to cook 'n' eat up antioxidant-rich foods.


(c) Copyright 2006 Kitchen Parade

Day 342: Cauliflower-Broccoli Gratin with Horseradish ♥

Today's vegetable casserole recipe: A pretty mix of cauliflower and broccoli in cheese sauce that's got just a touch of heat from horseradish.
~recipe & photo updated 2013~
~more recently updated recipes~
2006 Original Post: "Gratin" sounds much fancier than reality: cauliflower with cheese sauce. But "delicious" barely describes the cheese sauce's bright notes of horseradish and mustard. Call it OH SO GOOD: this definitely qualifies for a 'I Could Easily Make a Meal Out of This' designation.

2013 Update: I've rewritten this recipe to reflect how I make it, how I think it's best made. For example, the inspiring recipe had way too much cheese sauce, two times too much by my measure. I also think that the mixture of cauliflower and broccoli is just so pretty so that's what I recommend too. Plus a bit of texture contrast is really nice. This is a great dish for a holiday table but isn't too much for every day too. It's real…

Day 341: Wine-Glazed Brussels Sprouts ♥

No beauty contest winner here but in the taste department? Outstanding. The Brussels sprouts are cooked in a quick mix of wine, honey, soy sauce and a touch of butter. After awhile? It glazes the Brussels sprouts. It's not Belgian chocolate but for Brussels sprouts? Gorgeous.
Stop! Do NOT make your decision to make these Brussels sprouts based on the photo! Stop, I say! :-) Now, close your eyes and imagine the goodness of red wine and soy sauce and honey cooked all syrupy. And think about that syrupy goodness soaking into tiny baby cabbages aka Brussels sprouts. Imagine a taste that's familiar and brand-new at the same time. Imagine pure deliciousness.

Okay, NOW you're permitted to open your eyes and study the picture: butt-ugly, as they say. That's because the Brussels sprouts at the store were gigantic so I quartered them so they'd cook evenly – the exposed innards sucked up color along with flavor. You can see that the exteriors still look good: yes, I recomme…

Perfect Hard-Boiled Ruby Eggs ♥ Easter Recipe!

Just in time for making Easter eggs: How to cook perfect hard-boiled eggs, then dye the eggs in beet juice or pickled beet juice to create stunning ruby-colored "whites" with sunny-yellow centers.
Oh so Easter-basket pretty! And yet ever so simple, just hard-boiled eggs soaked overnight in beet juice. Don't worry, soaking transfers beet color, not beet flavor.

Cooking eggs should be simple! Instead, hard-boiled eggs may "look" simple but they can be tricky to cook. The eggs can turn out too soft (undercooked) or too hard and crumbly (overcooked) or ringed with green (cooked improperly) or impossible to peel (probably too fresh). For each problem, someone supplies a list of tricks aka solutions. No more.

I clipped this "perfect hard-boiled eggs every time" recipe so long ago there's no memory of its source. But this technique (a recipe for hard-cooked eggs? I suppose it's that!) creates perfect hard-boil eggs. Every time. With both fresh egg…

Day 340: Pride of Erin Soup ♥

A perfect soup for St. Patrick's Day or any chilly winter day, for that matter. It's a simple soup, just cabbage, potato and kale for the solids, a gentle blend of broth and milk for the broth.
~recipe & photo updated 2013, republished 2013~
~more recently updated recipes~
2006: Ah, so wholesome, so so delicious! I'll say no more: a simple soup requires no adornment, no rhapsody. But don't skip the cheese, it's a tiny amount and creates great taste and texture contrast while adding few calories.

2013: Our new CSA is bombarding us with leafy greens like kale so I'm busy updating the kale recipes. This soup is delicious! The combination of cabbage and potato makes for something both sweet and creamy, even if the milk is skim milk not cream. The greens add color and heartiness. Glorious, this.

Kitchen Parade Extra: Whole-wheat Soda Bread ◄

So here it is, St Paddy's Day: top o' the mornin' to ya! Shur'n 'tis a grand day, begorrah!

Supper won't be complete without soda bread., perhaps the whole-wheat loaf that's featured in this week's Kitchen Parade column.

And if the rest of supper isn't set, think about:
Caraway Corned Beef, an easy easy stove-top dish with chunks of potato and carrot and wedges of cabbage, all doused in yummy cheese sauceor other "green food" possibilities!


(c) Copyright 2006 Kitchen Parade

Day 339: Cabbage Sprouts ♥

Cabbage sprouts! I'd never seen them before! Has anyone else come across cabbage sprouts before?

Obvious question: What is a cabbage sprout? (And no, I don't mean broccoli, which apparently means "cabbage sprout" in Italian.) A cabbage sprout is the size of a fist, like loose cabbage leaves, even loose-leaved Brussels sprouts. At the center is a small sprout, about an inch wide, a wonderful little treasure bud that's even more reminiscent of a Brussels sprout.

From the name "cabbage sprout", I suspected – but didn't know for sure – that a cabbage sprout might be a young cabbage, that if it were allowed to grow, the bud in the center would become 'the cabbage' and the outer leaves would become, well remain, the outer leaves of a cabbage. WRONG.

So I asked a farmer at the farmers market. That bud in the center is NOT an immature cabbage. Instead, when a cabbage is harvested, the "sprouts" pop up around the spot where the head was r…

Day 338: Broccoli Rabe with Peppers ♥

How to cook the slightly peppery leafy green called "broccoli raab" or "broccoli rabe" or some times "rapini" with slices of red pepper. Red and green is so pretty!
Sometimes you wonder if 2 + 2 adds up to 4.

2: When I checked the index of How to Cook Everything for a simple treatment for broccoli rabe, I noticed it read "broccoli raab (rape)" ... hmm, rapeseed?

2: See the pretty yellow flowers that were all abud in the broccoli rabe from the grocery? It reminded me of July's undulating fields of brilliant yellow in the northern reaches of Minnesota and the prairies of southern Manitoba ... hmmm, fields of rapeseed for canola oil? (And oh-so-gorgeous when the next fields are ablue with flax.)

Equals 4?: Is broccoli raab the "leafy green" of the canola plant? This piece from the San Francisco Chronicle sorts it out. The short answer is "no" but the two do share the same (ahem) genetic roots. Sometimes 2+2 adds up to 3 1…

Day 337: Watercress with Orange & Mustard Dressing

Too bad.

The watercress was gorgeous. The orange and mustard dressing seemed so promising after Day 335's mache with a delicious orange and cumin dressing.

Too bad. The dressing was just blah. Too bad, too bad, too bad.

FROM THE ARCHIVES ... Check the Recipe Box for other ideas for green salads and dressings.

WATERCRESS with ORANGE & MUSTARD DRESSING
Bookmark or print this recipe only
Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

8 ounces watercress, washed well, trimmed, left to drain/dry a bit while mixing dressing

DRESSING
Zest and juice of an orange
Juice of a lemon
2 teaspoons Dijon mustard
Salt & Pepper to taste
1 tablespoon olive oil

Whisk and toss with salad greens just before serving.

NUTRITION ESTIMATE
Per Serving: 49 Cal (60% from Fat, 12% from Protein, 28% from Carb); 2 g Protein; 4 g Tot Fat; 0 g Sat Fat; 4 g Carb; 0 g Fiber; NetCarb4; 74 mg Calcium; 0 mg Iron; 53 mg Sodium; 0 mg Cholesterol; Weight Watchers 1.5 points

CREDIT WHERE CREDIT'S DUE
Adapted from …

Day 336: Kitchen Stir-Fry with Foolproof Oven-baked Brown Rice ◄

The only downside to food writing is that once a favorite is published, it's rare to make it again -- there's new dishes to try, new columns to write.

But this Kitchen Stir-Fry somehow manages to make it to the supper table several times a year because it's:
endlessly variable.
easy to keep the ingredients on hand.
fast and healthful. It's from a 2004 Kitchen Parade column. And I always-always-always serve it with my favorite oven-baked brown rice, a recipe which the good folks from Cook's Illustrated recently gave permission to share. And so I do, happily -- here.

FROM THE ARCHIVES ... See the Recipe Box for other ideas for vegetarian suppers.


(c) Copyright 2006 Kitchen Parade

Day 335: Mache with Orange Cumin Dressing ◄

So pretty! And the dressing, SO delicious! Who knew that orange and cumin are such a magical combination?!

Mache (pronounced "mosh" and accented with a little French hat above the 'a' which I can't seem to figure out on Blogger) is a fresh-tasting salad green, pricey but elegant looking so good for special occasions. But I'd recommend the dressing for other salad greens. It's REALLY good.

NUTRITION NOTES ... Salad dressings seem to call for HEAPS of oil and I just don't get it. The inspiring recipe called for 8 whole tablespoons -- I used just 1 tablespoon and my tastebuds didn't suspect a thing. (My waist and thighs are most grateful, however.)

In fact, I do suspect that with LESS oil, the orange and cumin and green onion had a fair chance to shine. (The same phenomenon happens with sugar. Cut the sugar in half for virtually any baked good, bump up the 'intended' flavor, cinnamon, lemon, whatever and suddenly you have a 'cinnamon cookie&…

Day 334: Cauliflower Blue Cheese Gratin ♥

What to make for a potluck? It's like a closet full of clothes: so many choices and nothing wears quite right.

After deciding, redeciding and then starting over three times, I finally decided to take advantage of a gorgeous head of cauliflower, some bacon and blue cheese and then, a rarity in my kitchen, just started to cook, seeing where the gourmand gods would guide.

And the concept is definitely one to work on.
To my taste, this version turned out overly rich, so the recipe shows both what I cooked and what I'll do another time.
My panko-butter-pimenton topping was so-so, though I loved the color the pimenton added.

But are cauliflower, bacon and blue cheese from-the-gods good? You bet.

Now if I could only decide what to wear.

CAULIFLOWER BLUE CHEESE GRATIN
Hands-on time: 35 minutes
Oven time: About 45 minutes at 350F (from room temperature)
Serves 8 - 10

1 large head cauliflower, in florets

3 ounces bacon, diced (6 ounces was too much)
1 onion, diced
2 tablespoons flour
2 cups whole…

Day 333: Pasta with Sausage & Broccoli Rabe ♥

Maybe this is tonight's supper? It's simple pasta supper, made with pantry ingredients plus some broccoli rabe (what that? see its different names, below) that shows up in well-stocked grocery stores in late winter. I've updated this 2006 recipe to make it very Weight Watchers Friendly with High Protein.
A quick announcement, Veggie Lovers! March is "broccoli rabe month" here at A Veggie Venture, or as contributor StephenCooks calls it, a Broccoli Rabe Festival. Whether you call this wonderful leafy green "broccoli rabe" or "broccoli raab"or "rapini", do join in! There's a running round-up of recipe ideas – that's here at Broccoli Rabe Recipe Roundup. All month long, your contributions, new and archived and just plain recipes, are most welcome!
At Simply Recipes, Elise and her folks call Shell Pasta with Sausage & Greens a "keeper". I tweaked Elise's recipe but trust me too, sausage and broccoli rabe are a…