Rebecca's Recipes~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I hope you enjoy these last recipes for the season - take care everyone, and Happy Thanksgiving to you! Blessings, Rebecca
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SMOKY HERBED COLESLAWServes 12
1 1/2 lb. cabbage, cored and finely shredded
1 large carrot, grated
1/2 red onion, very thinly sliced
1 C parsley, roughly chopped
1/3 C loosely packed oregano leaves, roughly chopped
2 tbsp. olive oil
1 medium shallot, thinly sliced
1 tbsp. Dijon mustard
1 tbsp. honey
1/2 C apple cider vinegar
1 tsp. smoked paprika
1/4 C olive oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1. Combine the cabbage, carrot, onion, herbs in a large bowl. Sprinkle with sea salt and set aside.
2. Heat small pan over medium heat. Add the 2 tbsp. olive oil and saute the shallots until softened, about 2 minutes. Add mustard, honey, vinegar, and paprika and stir to combine.
3. Pour warm dressing over the vegetables and mix well.
BRAISED FENNEL on RADICCHIOServes 12
Braising the fennel brings out its natural sweetness, which nicely balances the bitter radicchio. Bitter greens are excellent for blood sugar balance.
1 tbsp. olive oil
2 medium onions, sliced
1 clove garlic, minced
4 C sliced fennel, green fronds minced and reserved
1 tsp. fennel seed
1/2 tsp. sea salt
1/4 tsp. black pepper
2 1/2 C water, divided
2 tsp. lemon juice
1 tsp. orange zest
1 tbsp. white miso
1 tbsp. kudzu (or other thickener such as arrowroot)
1 head radicchio
1. Heat a large pan on medium heat and add the 1 tbsp. olive oil. Add the onions and garlic and saute until the onions wilt, about 3-4 minutes.
2. Add the sliced fennel to the onions and garlic along with the fennel seeds, salt and pepper. Cook, uncovered, for 10 minutes, stirring occasionally.
3. Add 2 cups of water, lemon juice, and orange zest; cover the pan and simmer for 20 minutes more, or until the fennel is very tender. When the fennel is tender, remove with a slotted spoon and set aside.
4. Mix the thickener with the remaining 1/2 C water to dissolve. Bring the liquid in the pan to a boil and reduce to 1 cup. Add the thickener mixture to the pan. Continue to cook, stirring continuously, until the mixture is thickened, about 1 minute. Remove from heat and stir in the miso until it dissolves.
5. Separate the radicchio leaves. Place about 1/3 of the fennel in each radicchio leaf. Arrange the leaves on a platter. Spoon a little fennel sauce over each leaf. Serve at room temperature, or chilled, garnished with minced fennel tops.
SWEET ONION SOUPServes 12
This is a broth soup with caramelized onions. The miso adds a rich flavor and depth.
1 tbsp. butter or ghee
3 lbs. onions, thinly sliced
1/2 tsp. sea salt
1 C dry red wine
2 cloves garlic, chopped
2 C diced carrots
1 C diced celery
2 tsp. minced fresh thyme
1 tsp.minced fresh rosemary
2 bay leaves
8 C chicken stock
1/3 C dark brown or red miso
sea salt and pepper to taste
1. Heat a medium pot over medium heat. Add the butter, onions, and salt and reduce the heat to low. Cook the onions until well caramelized. Add the wine and cook until about half the liquid evaporates.
2. Add the remaining ingredients (except the miso), cover and simmer lightly for 30 minutes.
3. Turn off the the heat and add some broth to a small bowl. Stir in the miso until well incorporated and then add the slurry into the soup and mix well. Season with salt and pepper to taste (remember miso is salty, so you won't need much salt, if any).
ARUGULA and GREENS SALAD WITH APPLES and PERSIMMONSThis is a quick salad I like to toss together using whatever greens etc. I have in the fridge. Season with a light lemon-garlic vinaigrette to make a delightful, tasty salad. This goes really well with the white bean soup recipe [see last recipe] and some good bread-like the rye bread from Companion Bakery.
arugula
lettuce greens
thinly shaved fennel
apples, thinly sliced, then chopped
persimmons, thinly sliced then chopped (optional)
sunflower seeds (optional)
1. Mix all of the ingredients but sunflower seeds in a bowl and toss with lemon vinaigrette, blending well to coat. Sprinkle on sunflower seeds for a yummy crunch!
Lemon Vinaigrettejuice of 1 lemon
olive oil, a little more than the juice
1 clove garlic, finely minced
a touch of maple syrup to soften the flavors
1. mix all the ingredients in a jar and shake vigorously to blend well. (I leave the garlic in when I toss the salad, you can strain the dressing if you don't want the garlic bits in your salad.)
FENNEL and LEEK SOUPServes 4-6
2 fennel bulbs
6 C stock (recipe follows)
2 medium leeks, white parts plus 1 inch of the green, chopped
1 small potato, thinly sliced
2 tbsp. olive oil or butter
1 onion, chopped
sea salt and pepper to taste
1/3 C cream, optional
1. Remove the tough layers of the fennel and use them in the stock, along with the 1 C chopped leek greens and the leek roots. Chop half of the fennel green and reserve.
2. Quarter the fennel bulbs, remove the core if tough, and thinly slice crosswise. Warm the oil in the soup pot and add the onion, fennel, leek, potato and 1 tsp. salt, plus 1 C of the strained stock.
3. Cover and stew over medium heat for 20 minutes, stirring occasionally.
4. Add the remaining stock and bring to a boil. Lower the heat and simmer, partially covered, until the fennel is tender, about 15-20 minutes.
5. Stir in the cream and the reserved fennel greens. Taste for salt and pepper and adjust if needed.
Quick Stock2 tsp. olive oil
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
Trimmings from the soup vegetables
2 bay leaves
several sprigs of fresh thyme (or 1/4 tsp. dried_
4 or more garlic cloves, peeled and smashed
8 parsley branches, including the stems
additional herbs and spices appropriate for the soup
sea salt
Heat the oil over high heat and add the onion, carrot, and celery. While they are browning, peel the vegetables and add the trimmings to the stock along with the aromatics. Stir occasionally. After 10 minutes, add 2 tsp. salt and 2 quarts cold water, bring to a boil, then lower heat and simmer, uncovered, for 25 to 35 minutes. Strain as soon as the stock is finished.
BROCCOLI and MILLET SALAD with TOASTED CASHEWSMakes 7-8 cups
Feel free to use any grain in this salad: quinoa, bulgur, couscous, brown basmati rice, barley, or wild rice are nice substitutes.
1 C millet
1/4 tsp. sea salt
2 C boiling water
2 C chopped broccoli florets and stems
1 tsp. minced garlic
3/4 C thinly sliced celery
1 C cherry tomatoes, sliced in half (can omit if you don't have any or can use sliced tomatoes)
1/4 C minced fresh dill weed
1/4 C minced fresh parsley
1/2 to 1 C cashews, toasted
1/3 C fresh lemon juice
1/3 C olive oil
1/2 tsp. sea salt
1. Toast the millet in a saucepan over medium heat, stirring constantly, until it begins to brown and give off a nutty fragrance. Carefully add the boiling water and sea salt, reduce the heat to low and cover. Cook until the water is reduced and the millet is tender, 20-25 minutes.
2. Spread millet out on a cookie sheet to cool.
3. While the millet is cooling, steam the broccoli just until tender and bright green. Rinse under cold water, drain well and place in a large bowl.
4. Add the celery and tomatoes, dill, and parsley to the broccoli.
5. In a separate bowl, whisk together the lemon juice, olive oil, and sea salt.
6. When the millet is cooled, crumble it into the vegetables. Add the cashews and the dressing and toss everything together.
LENTIL SOUP with BEETS and COCONUT MILKMakes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth
one 4-inch piece of kombu seaweed (optional)
1 small sweet potato or yam or potato, grated
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks
1 tbsp. fresh ginger, minced or grated
1 tbsp. ground coriander
1 tbsp. ground fennel seeds
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish
1. Rinse the lentils and place them in a saucepan with the kombu and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
CAULIFLOWER POTATO SOUP with DILLMakes about 8 cups
The proportions of cauliflower, carrot and potatoes are very flexible in this recipe -- you can leave out the carrot completely, or decrease the cauliflower and increase the potatoes depending on what you have on hand and how much you love cauliflower. You will never miss the cream in this flavorful and richly satisfying soup.
1 tbsp. olive oil
1 1/2 to 2 C onion, diced
2 cloves garlic, minced
1 small head cauliflower, cored and chopped (about 3-4 C)
1/2 C chopped carrots
1 medium potato, diced (about 1 to 1 1/2 C)
2-4 tbsp. chopped fresh dill (or 1 tbsp. dried dill weed)
1/2 tsp. ground mustard
4 C broth
1. heat the olive oil in a medium saucepan. Add the onions and saute about 5 minutes until the onions are translucent. Add the garlic and cook for another minute.
2. Add the cauliflower, carrots, potatoes, sea salt, pepper, dill, mustard, and stock; bring to a boil, reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
3. Let the soup cool briefly, then puree it in batches until very smooth. The texture should be velvety.
4. Return the soup to the saucepan and reheat before serving.
ROASTED CURRIED CAULIFLOWERServes 12
It is perfectly fine to use regular curry powder, but making your own gives you the most nutritious benefit from the spices. Grind the powder in small batches and use in any recipe that calls for curry powder. In this dish, the combination of red wine vinegar and curry gives an unexpected brightness and flavor to the cauliflower.
2 lbs. cauliflower florets
1 large red onion, peeled and quartered
1 1/2 tsp. curry powder (see recipe below)
1/2 tsp.coriander seeds
1/2 tsp. cumin seed
3 tbsp. coconut oil
3 tbsp. red wine vinegar
1/2 tbsp. paprika
1/2 tsp. sea salt
3 tbsp. chopped fresh cilantro
Homemade Curry Powder1/4 tsp. fenugreek seed
1/4 tsp. coriander seed
1/2 tsp. cumin seed
1/4 tsp. ginger powder
1/4 tsp. dried dill
1/4 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. commercial curry powder
1/4 tsp sea salt
1. Preheat the oven to 350 degrees F.
2. Combine the curry powder ingredients in a spice grinder (I use a small coffee grinder). Grind to a powder. Set aside.
3. Place the cauliflower florets in a large bowl. Pull apart the onion quarters into separate pieces; add to the cauliflower.
4. Stir the coriander seeds and cumin seeds in a small skillet over medium heat until they slightly darken, about 5 minutes. Crush coarsely in a mortar and pestle.
5. Place the seeds in medium bowl. Whisk in the coconut oil, curry powder, paprika, and salt. Pour dressing over the vegetables; toss to coat thoroughly. Spread the vegetables in a single layer on a parchment lined sheet pan. Sprinkle with pepper.
6. Roast the vegetables until tender, stirring occasionally, about 35 minutes.
7. Mound the vegetables in a large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
REBECCA'S WHITE BEAN and GREENS SOUPThis is the soup I told you about a few weeks ago. I made it up one day when I was so hungry for cooked canellini beans, chard and garlic. Hope you enjoy it as much as I did! It is comforting and satisfying, as well as being a nutrition powerhouse.
1 C dried canellini beans, soaked overnight
1 large onion, medium dice
1-2 leeks, cleaned and sliced into half moons
2 stalks of celery, diced
2 carrots, diced
4 cloves garlic, minced (or as much as you like)
2-3 small potatoes, chopped small
chicken stock (or stock of your choice)
olive oil
sea salt and freshly cracked pepper
1 bunch chard, stems removed (actually, you can chop the stems finely and add them to the soup too!), and cut into bite-size pieces
1/2 bunch kale, tough stems removed, cut into bite-size pieces
sprig of fresh thyme (optional)
1. Drain the water from the beans and place beans in a large pot with enough water to cover by at least 3 inches. Bring to a boil, then reduce the heat to a gentle simmer and partially cover. Cook until the beans are tender, about 40-50 minutes. Check for tenderness before draining off the cooking liquid. SAVE the cooking liquid! Set aside both beans and cooking liquid.
2.In the same pot, heat enough olive oil to coat the bottom of the pan and add the onion. Cook on medium-high heat, stirring frequently to caramelize the onion. It will take about 7-10 minutes. If the onion starts to stick a little on the bottom, de-glaze the pot with a little of the chicken stock.
3. Add the leeks and continue to cook until they are wilted and fragrant, about 7 minutes.
4. Add the carrots, celery, potatoes, and garlic, continuing to stir and sweat the vegetables for a few minutes.
5. When they have sweated, add the chicken stock, thyme sprig (if using), and cannellini beans. Add just enough stock to cover the beans. I use a little of the bean cooking liquid as well - but not all: you want to reserve some of the cooking liquid for the puree.
6. Cook the soup until all of the ingredients are tender.
7. Remove mixture from heat and puree in a blender, a few cups at a time, adding a little of the bean cooking liquid with each batch to help puree. Blend until smooth. Put in a bowl and continue the process, leaving a cup or two of the beans whole, if desired, for texture.
8. Return the puree to the soup pot and heat on medium. Add the chopped greens to wilt them - just a few minutes, until they are tender.
9. Taste and adjust seasoning. I find that this soup needs a little extra sea salt - more than I normally use. Taste it before you add too much.
10. This is super delicious with the above-mentioned Arugula and Greens Salad with Apple and Persimmon and Lemon-Garlic Vinaigrette. Oh, and also some real crusty, crunchy bread! (and BUTTER!)
