Veggie Wednesday: Last of the Harvest Salad

We are very much at the end of tomato season, and yet, with 90 degree days this week you'd think it was still mid-summer. Hot days don't match with apples and pumpkins and all things fall, so I went with my gut (no pun intended) and scrounged around for the makings of a beautiful salad.

Most people see purslane as a weed and, indeed, it does appear that way in the yard - tentacling out onto the sidewalk and looking like a general nuisance. However, purslane is somewhat of a wonder in that it contains more Omega 3s than any other leafy plant life. Have a look here to read more!

Also, marigolds are not just pretty, they are edible! Check this out for exactly how to deal with them.

Now, I am not going to give you a recipe as this should be self-explanatory. Tiny little heirloom tomatoes tossed with cucumber, purslane, and your favorite vinaigrette and topped with a beauty of a marigold makes for such a pretty plate. I wish these things were available in my yard all year long.

Barbunya Pilaki

The first time I had Pilaki was several months ago when I stopped in to a local Middle Eastern cuisine restaurant, Anatolian Kitchen. My daughter Katie is a vegetarian and I knew there would be excellent options there for her on a lunch date.

My food knowledge is fairly extensive as I read, breathe, and live food on a regular basis, but somehow I had never heard of this particular dish. Pilaki is a Turkish dish made of what you see here in this recipe, and is named differently for the color or type of bean being used: barbunya for red or pink beans, and fasulye with white beans.

Katie really enjoyed this, so when I got home I looked up recipes and used several to come up with what I knew she would like. This is that recipe. By all means, cook your beans from dried if you have the time, but this quicker method is tasty, as well. I also have thrown everything into the pressure cooker for a quick 15 minute cook and that was delicious, as well.

Barbunya Pilaki
Serves 4

Ingredients:

1 14 ounce can of roman, borlotti, or cranberry beans drained- can also use kidney beans (pictured)
4 Tablespoons olive oil
1 medium yellow onion - finely chopped
2 cloves garlic - minced
1 large carrot - peeled and diced
1 large potato - peeled and diced
2 large plum tomatoes - seeded and chopped
2 cups water
1 Tablespoon Kosher salt
1 teaspoon coarse grind black pepper
Juice of 1 lemon
1/4 cup flat leaf parsley - chopped


Directions:

1. Heat olive oil in a heavy bottomed pot, add onions, carrots, and garlic. Cook until onions are translucent, about 5 minutes, stirring occasionally.
2. Add potato, beans and tomatoes with water and bring to a boil. Lower heat to a simmer and cook for 20 minutes or until vegetables are tender and a thick stew has formed.
3. Stir in lemon juice and parsley - reserving a Tablespoon of parsley for serving.
4. Ladle into bowls and to with parsley.

Veggie Wednesday: Roasted Vegetables and Quinoa

I love the versatility of this dish. It's packed with heart-healthy everything and tastes wonderful hot or cold. Add different vegetables to your liking and change up the cheese if you so wish.

Roasted Vegetables and Quinoa
Serves 4-6

Ingredients:

1 cup diced zucchini
1 cup quartered artichoke hearts - not marinated
1/2 cup pitted Kalamata olives
2 plum tomatoes - diced
1/2 cup roasted red pepper - diced
1/2 cup yellow onion - diced
2 Tablespoons olive oil
1 large clove garlic- minced
1 cup uncooked quinoa
1/2 cup crumbled feta cheese
2 Tablespoons good olive oil vinaigrette
Salt and pepper to your liking

Directions:

1. Toss vegetables with olive oil and garlic and lay on an un-greased baking sheet. Bake at 425 degrees F for 15 minutes, or until vegetables begin to brown on the bottom. Set aside.
2. Cook quinoa according to package directions. This is usually 1 cup of quinoa, rinsed very well, and 2 cups of water with salt brought to a boil, reduced to simmer, and cooked for 10-12 minutes.
3. Combine veggies, quinoa, and dressing and fold together until well blended. Top with feta cheese. Eat hot, room temperature, or cold.

Veggie Wednesday: Fiddlehead Ferns

Raw Fiddlehead Ferns

Fiddlehead ferns, so named for the shape they grow into, are a delicious addition to your spring vegetable repertoire. Similar in flavor to asparagus, with a slightly bitter finish akin to broccoli rabe, they have a wonderful texture and bite to them and have become something I look forward to each year.

Before you dive head-first into a patch of sprouting ferns, there are a few bits of information that will be beneficial to you.

Some fiddlehead ferns are classified as 'toxic' and supposedly the ostrich fern is the least so. The general consensus is that they can cause gastrointestinal upset if too many are eaten. I haven't had problems with them, though, so I feel that the ostrich ferns are just fine. Go easy if you're trying them for the first time just to be on the safe side.

One thing you don't want to do is forage for them yourself unless you are very skilled at foraging. Look at Whole Foods or local farmers' markets during the month of May and you will likely find decent specimens. They can sometimes come with a sort of covering on them that resembles very fine garlic skin, but brownish in color. Simply give them a good rinse in clear water and you should be good to go.

Cooked Fiddlehead Ferns

Although they can be eaten raw in salads, I've not done so, preferring the change of texture once cooked. If you boil them, do so for 5 to 8 minutes only, any longer renders them mushy and flavorless. I like them sauteed in butter and garlic with a bit of sea salt and a squeeze of lemon juice, but I've also had them in a quiche with ham and cheese. Gently coddled by the cooking egg and cream, they are kept from overcooking and still have a nice crunch not unlike that of a lightly cooked fresh green bean.

Quiche with Fiddlehead Ferns

Fiddlehead Quiche

1 c  milk
1/2 c  light cream
3   large eggs
1/2 t salt
1/4 t pepper
1 clove garlic-minced
2 T green onions-sliced
1 c  grated cheese-Swiss or Gruyere
18   fiddlehead crosiers, cooked
2 slices ham-chopped
grated nutmeg, to taste
1    8" pastry shell, unbaked

Beat milk, cream and eggs well. Add salt, pepper, garlic and onions.
Sprinkle half of the cheese in the bottom of the pastry shell.
Arrange fiddleheads and ham over the cheese.
Pour in the egg mixture, add the remaining cheese, and grate fresh nutmeg over the top.
Bake at 375 degrees F for 30 minutes, or until a knife inserted in the center comes out clean.

Whatever you do with them, don't limit yourself - they are really something everyone should try once and I promise you it's worth it.

Veggie Wednesday: Quinoa Stuffed Chayote Squash

Chayote squash (also known as mirlitons) are similar to other summer squashes, with a tender inside and edible skin. They can be found in most  any supermarket these days as can quinoa, a grain from South America and the highest protein grain one can find. The bright flavors of Italian  Parsley and orange play well with the mellowness of the squash.

 Serve 2 squash for a vegetarian main dish or one as a side to grilled chicken or fish.

Quinoa Stuffed Chayote Squash
Serves 3 as a main course or 6 as a side

Prep Time 15 minutes
Cook Time 30 minutes

3 chayote squash
1 Tablespoon Country Crock Spread
2 Tablespoons each red pepper, yellow pepper and orange pepper - finely diced
1 small shallot - minced (about 1 Tablespoon)
1/2 cup quinoa
1 cup chicken or vegetable stock
2 Tablespoons freshly squeezed orange juice
Zest of one orange - about 2 teaspoons
2 Tablespoons fresh Italian, or flat leaf, parsley - chopped fine

1. Cut squash in half and cook in boiling salted water until tender - about 20 minutes.2. While squash are cooking heat Country Crock in a small pan and saute shallots and peppers until softened but not browned.
3. Add quinoa and stir well. Pour in stock and orange juice. Stir and cover tightly. Turn heat to a simmer and cook for 15 minutes or until all  liquid is absorbed.
4. While quinoa is cooking and when chayote are tender, remove from water and drain well on paper towels. Remove seeds and most of flesh with a  spoon, leaving a 1/4 inch edge all around the inside of the squash. Keep warm.
5. Fluff quinoa with a fork and add parsley and orange zest. Salt and pepper to
6. Stuff squash with quinoa mixture and serve immediately.

Veggie Wednesday: Un-stuffed Vegetarian Peppers

Un-stuffed Vegetarian Peppers

In this house we all love stuffed peppers, but sometimes I need a quicker and healthier alternative and this casserole fits the bill. This is full of colorful peppers, tomato and your choice of brown or white rice. Top with cheese and all you need is a salad to complete this veggie friendly menu.

Un-Stuffed Vegetarian Peppers

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

3 cups diced peppers, red, yellow and green - 1 cup each
1/2 cup diced onion
2 Tablespoons olilve oil
3 cloves garlic, minced
1 teaspoon salt
15 ounces tomato sauce
1/2 cup shredded cheddar cheese
2 cups cooked rice, brown or white

Yields 4-6 servings

Directions:

1. Preheat oven to 350 degrees F.
2. In a large skillet, heat olive oil over medium-high heat. Add peppers and onions and cook until veggies start to soften, 5 minutes or so.
3. Add garlic and stir well.
4. Add rice, tomato sauce and salt and stir to combine. Remove from heat.
5. Pour rice into a greased casserole dish, about 10 x 6 in size and top with cheese.
6. Bake fore 15 minutes or until cheese is melted.

Veggie Wednesday - Grilled Fruit Kabobs

I'm seriously overdue for a Veggie Wednesday post! This time, though, it's all fruit. Check out this link for more Veggie Wednesday posts! Oh, and take a look at my very first Veggie Wednesday post while you're at it.

Grilling fruit brings out the natural juices and caramelizes them ever so slightly. The best fruits are ones with firm flesh such as stone fruits or pineapple. Stay away from melons as they tend to soften too much. Served with a cool dip, it's a great ending for a summer meal.

Grilled Fruit Kabobs with Honey Lime Yogurt Dip
Hands-On Time: 20 minutes
Ready In: 30 minutes
Serves: 4

Ingredients:

2 pounds assorted fruit - strawberries, pineapple, mango and kiwi in photo
8 metal or bamboo skewers
1 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lime zest

Directions:

1. Heat grill to medium-high and make sure grate is clean.
2. Thread chunks of washed, peeled or seeded fruit onto skewers. If using bamboo skewers,
soak in water for 10 minutes to minimize chances of burning.
3. Grill for 3 to 4 minutes per side, turning carefully so fruit does not fall off of
skewers.
4. Remove from heat and serve with dip.
5. For dip, combine yogurt, honey and lime zest and stir until well blended. Keep chilled
until serving time.

Veggie Wednesday: Bean and Roasted Pepper Burgers

Bean and Roasted Pepper Burgers

It's been about a year since I did a Veggie Wednesday; shame on me. I've been very busy with veggies, mostly growing my own as usual. If you follow my Instagram feed you'll see exactly what I'm talking about.

Today I want to share a recipe for a veggie burger that I absolutely love. Bean burgers can be dry, but this one uses richly flavored and textured roasted red peppers (my favorite) to add body and moisture. Garlic and green onion boost flavor, as well so these burgers are a real hit with more than just the vegetarians in your life.


Bean and Roasted Pepper Burgers

Hands-On Time: 15 minutes
Ready In: 15 minutes
Yield: 4 patties

Ingredients:

1 15 ounce can of chickpeas, drained
1/2 cup jarred roasted red peppers plus 2 Tablespoons liquid from jar
4 green onions, white and green parts, chopped
1/2 teaspoon Kosher salt
1 clove garlic, minced
2/3 cup Panko bread crumbs

Directions:

1. Pour beans into a food processor or blender and add peppers, onions, salt and garlic.
2. Pulse until a thick paste forms but tiny chunks of beans are still visible.
3. Spoon into a bowl and add Panko crumbs, mixing well until a thick dough forms.
4. Form into 4 patties and cook over a preheated grill pan or lightly greased skillet, about 4 minutes per side.
5. Serve on whole wheat buns with your favorite condiments and veggies.

Garden Frittata

Garden Frittata

Nearly every year since I began gardening my yard has been filled with zucchini, grape tomatoes and fresh herbs. One of the quickest and easiest way to use them up is in a frittata. Economical and fast, it's a favorite here and the ways to change it up are many. Whatever is growing in your garden or being sold at your local farmers' market is game here. Serve with a green salad and toasted bread for a delicious and frugal meal.

Garden Frittata
Hands-On Time: 7 minutes
Ready In: 10 minutes
Serves: 4 to 6
Printable Recipe

Ingredients:

6 large eggs
1 Tablespoon milk
3 Tablespoons freshly grated Parmesan
1 Tablespoon freshly snipped herbs - flat leaf parsley, basil and chives were used here
1 cup zucchini - diced
1 Tablespoon olive oil or butter
10 grape tomatoes - halved
salt to taste

Directions:

1. Prehat broiler and place rack 4-5 inches from element or flame.
2. Mix eggs and milk with a whisk until frothy. stir in Parmesan cheese and herbs.
3. Heat a 10-inch skillet over medium-high heat and add oil or butter. Toss zucchini into pan and cook for 3-4 minutes or until barely softened.
4. Add eggs and stir several times bringing the cooked parts to the top. Tilt the pan as necessary to keep the bottom covered in egg. Cook for 2 minutes until the bottom is just set and the top is still wet. Remove from heat.
5. Arrange grape tomato halves cut-side down across the top of the frittata.
6. Place pan under broiler and cook for 2-4 minutes keeping an eye on the frittata so it doesn't burn. Remove from oven.
7. Allow the frittata to stand for another 3-4 minutes to finish cooking before cutting in wedges to serve.

Veggie Wednesday: Pickles

Cold Pickles

It's been quite some time since I've posted for Veggie Wednesday, but recently I got the inspiration to do so from pickles I made for the first time.

Pickles aren't really hard to make,  but it's one of those things so easily bought that most people don't think about making them. The recipe and method I'll share is for a very fast cold pickle that doesn't have the depth of flavor of ones made with heated liquid. I'll be making more and changing the method, but for a start these were really good. They're very crisp and perfect with sandwiches.

I started with pickling cucumbers from a local farmers' market and fresh dill and garlic. Not much else, really.
I've come to learn that pickles benefit from a quick blanch in boiling water and also from boiling the brining liquid as well. I went cold on all fronts here and they turned out very good, but I can tell they would be better  using a slightly different method.

Cold Pickles
Makes 2 quarts
Printable Recipe

Two 1-quart canning jars, washed and dried well
10 small pickling cucumbers - washed and quartered lengthwise
Cold water
1/2 cup apple cider vinegar (I use Bragg's organic)
2 tablespoons Kosher salt
2 large springs of fresh dill
6 cloves garlic - roughly chopped
1/2 teaspoon red pepper flakes (optional)

Place 3 cloves garlic, 1 sprig dill, 1/4 teaspoon red pepper flakes, 1 Tablespoon kosher salt and 1/4 cup vinegar in the bottom of each canning jar. Stir until salt dissolved.
Add cucumbers, standing up and crowded (this won't hurt them) into each jar.
Add water to cover the cucumbers, leaving a 1/4" space at the top of the jar.
Add lids and set in refrigerator for at least 3 days.
I take mine out and shake them gently each day to keep the flavors distributed well.

The Daring Bakers' Challenge: Strudel

*Disclaimer: These photos - oh, these photos - they are just awful. We don't have lighting set up indoors yet and yesterday was the rainiest, gloomiest day ever, so shooting outside was not an option. C'est la vie. Hoping you can still catch what was going on with lousy photography.


The May Daring Bakers’ Challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

We were allowed the option of whichever filling we liked, the real challenge being the making of the strudel dough. There were warnings galore about dough with holes and the difficulty of stretching the dough thin enough, so I expected trouble with mine.

I was pleasantly surprised at how nice the dough really was to work with. It was amazingly supple and stretched for me very easily. I did use the longer 'setting' time for the dough, more like 2 hours, and I don't know if that was what made it so easy to work with or not, but I liked it enough to do it again.

I chose a vegetable and cheese filling that I made with yellow squash, green peppers, scallions, mushrooms and Ile de France Supreme cheese. I sauteed the veggies in olive oil until they were well done and there was no liquid left. I topped the veggie mixture with cheese before rolling and the end result was delicious and fits in with Veggie Wednesday as well.

I chose olive oil for my oil and rather than use butter for the filling or top, I used olive oil then, as well.

Here is the original apple recipe that we were given.

Apple Strudel

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

The stretched dough - there were a few small holes, but nothing too bad, luckily.

Reading my daughter's homework through the dough.

The filling

Properly rolled strudel

'S' for strudel

Baked strudel

Veggie Wednesday: Grow Your Own 2009

My very favorite part about spring here in the Lehigh Valley is the fact that I can once again garden. Each year I also make a point of blogging about it - sharing our bounty through pictures and recipes, and getting the word out that one of the best things anyone can do for our earth is to grow their own food.

Without knowing for sure where we would be living, I bought seeds anyway and planned to grow, even if it had to be in containers. To me, it doesn't really matter whether I've grown something in the ground or in a pot, but I do prefer having the space to grow more than a container would allow.

I won't have as big a garden as the past few years, but it won't deter me at all. Here is a small sampling of what I'll be growing this year.

Dill well on its way.

Mint transplanted from my old garden. I was really happy that it transfered so well.

Parsley from the old garden. This is having a harder time than the mint, but I'm confident it will take hold and get growing really well soon.

Cantaloupe, cabbage and carrots.

Morning glories from the seeds we harvested last year. I was so disappointed that we lost our seeds from a few years ago and had to start over, but I'm thrilled to have these growing so well now.

I have seeds sprouting for zucchini, eggplant, green beans, tomatoes, chives, cucumbers, sunflowers, cosmos, lavender, Canterbury bells and a set of tiger lily bulbs that I got for Mother's Day to plant. All is well when you're surrounded by so much green.

Veggie Wednesday: Very Veggie Egg Rolls

Very Veggie Egg Rolls

I adore egg rolls, and while I usually prefer the pork or shrimp kind, these all-vegetable version are just as satisfying - maybe even more-so knowing that there's no meat in them at all.

You can do the presentation like I've done here, by blanching julienned veggies and stacking before rolling, or do it the easy way by following this recipe.

Very Veggie Egg Rolls
Printable Recipe
Makes 24

1 small head cabbage - sliced thinly
1 large red pepper - seeded and diced small
1 small zucchini - diced small
1 large carrot - cut into thin matchsticks
8 ounces sno peas - diced small
1 bunch green onions - sliced thinly, tops included
2 cloves garlic - minced
1 teaspoon freshly grated ginger
2 Tablespoons rice wine vinegar
1/3 cup soy sauce
1 Tablespoon sesame oil
1 package - 24 - egg roll wrappers
oil for frying

Heat a couple tablespoons of oil in a large pan and add veggies. Cook over medium-high heat until soft. Add garlic, ginger, vinegar, soy and sesame oil. Cook until most liquid is evaporated.

Roll about 1/4 to 1/3 cup filling in an eggroll wrapper and cook in a deep fryer until golden brown or in a pan over medium-high heat, turning frequently, until golden.

Veggie Wednesday: Cauliflower and Pear Curry

Cauliflower and Pear Curry

Last week we had one of those throw-together-meals for dinner. Cubed chicken breasts, bagged frozen veggies and bottled curry sauce. I also had a few pears on-hand that needed to be used, so I threw them into the mix. The combo of cauliflower and pear was so good that I decided to make it again as a vegetarian dish.

Ever since my friend Jodie sent me a bunch of fun stuff from Japan, including several packages of Vermont Curry, I've been hooked on it. It's sweeter than most other curries and smoother, as well. I took the Wafuu recipe from Saveur and did my own thing with it, using pears rather than apples and using my own blend of veggie. Here is the recipe with my changes in blue. Of course, the curry blend you use will change the flavor of the finished dish, so make sure to use a curry you're fond of.

Japanese-Style Chicken Curry
(Wafuu Curry)

SERVES 4

Wafuu curry has a cult following in Japan, where many fondly remember eating it at home and at school functions. The recipes vary from cook to cook, and often include a host of "secret" ingredients like chocolate, milk, miso, and dashi (a stock made from seaweed and bonito flakes). Unlike most curries in other countries, this one is thickened with flour, which creates a smoother texture.

3 cups Chicken Stock
1 tbsp. canola or peanut oil
1 lb. boneless skinless chicken thighs, cut into 1" chunks (I left this out)
Salt and freshly ground black pepper
3 tbsp. butter
1 tsp. finely chopped fresh ginger
1 medium yellow onion, 1⁄2 finely chopped, 1⁄2 cut into
1" pieces
1 clove garlic, finely chopped
3 tbsp. flour
2 tbsp. curry powder, preferably S&B brand
2 tbsp. crushed tomatoes
1 dried bay leaf
1 medium carrot, peeled and cut crosswise into 1⁄2" rounds (I used red and green pepper slices)
1 medium russet potato, peeled and cut into 1" chunks (one head of cauliflower florets and NO potato)
1 small fuji apple, peeled, cored, and coarsely grated (I used 1/2 a pear grated and one half sliced)
1 tsp. honey
1 tbsp. soy sauce
Steamed short-grain white rice (no rice here - just the veggies)

1. Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken thighs all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.

2. Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder and the tomatoes, stir well to combine, and remove the skillet from the heat. Add 1⁄2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from bottom of skillet. (The browned bits will contribute greatly to the taste and color of the curry.) Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken thighs, onion pieces, bay leaf, carrots, and potatoes. (This is where I added the cauliflower, onion and peppers) Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes (only 20 minutes were necessary to cook the cauliflower and peppers).

3. Add the apples, honey, soy sauce, and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed rice.

I added the sliced pear close to the end so it didn't become mushy during cooking.

Veggie Wednesday: Sofrito Rice and Beans

Sofrito Rice and Beans

Sofrito is an ingredient that plays a very large role in any type of Hispanic cooking. However, there are two distinct ways of making it; one involves tomatoes and one does not. I've used both and it really depends on my mood as to which will find its way into a dish, but for this dish it was the green sofrito made without tomatoes.

This sofrito is another of those things I made by throwing together the ingredients until it 'looked good'. There is a good recipe for it HERE. I simply tossed green peppers, cilantro, garlic and onion into the blender and chopped it fine. I store mine in the freezer in small batches until needed.

This isn't a typical Hispanic recipe - just something I made for lunch when this was all that I had on-hand.

Sofrito Rice and Beans
Printable Recipe

2 tablespoons oil
1 cup green sofrito
2 cups uncooked rice - rinsed
3 cups cooked pinto beans
4 cups water plus more as needed

Heat oil in a heavy bottomed pot and add sofrito. Cook and stir until fragrant. Add rice and toss until well coated with oil and sofrito. Add beans and stir until well mixed. Add 4 cups of water and reduce heat to very low. Cover tightly and check every 5 minutes - stirring to keep rice from sticking. This is completely contrary to the usual method of cooking Puerto Rican rice and beans - that one you want to have stick to the pot!

Add water if necessary and cook with the lid on until the rice is tender. Salt if necessary and serve.

Veggie Wednesday: Mandarin Orange and Cucumber Rice Salad with Orange Blossom Vinaigrette

Rice Salad

This is a dual-purpose recipe; it works perfectly for Veggie Wednesday and is my submission to the Royal Foodie Joust for this month. The ingredients this month were Satsuma (or any other orange citrus) - zest, fruit or juice, shallots and Edible Flowers. I couldn't find anything fresh (don't ever eat edible varieties if they are bought at the florist - check HERE for more tips) and there weren't any dried varieties I wanted to use, so I broke out one of my flower waters - orange blossom this time - and invented this rice salad.

It's very bright and fresh tasting - just like Spring!

Mandarin Orange and Cucumber Rice Salad with Orange Blossom Vinaigrette
Serves 6
Printable Recipe

Vinaigrette:

1 Tablespoon olive oil
2 Tablespoons orange blossom water
1 Tablespoon pomegranate vinegar (or other fruited vinegar)
1/2 cup liquid from canned mandarin oranges
1 shallot - minced
1/2 teaspoon salt


Salad:

2 cups water
1 cup rice
1 shallot - diced finely
1 Tablespoon vegetable oil
1 small cucumber, peeled, seeded and diced - about 1 cup
1 small can (11 ounces) mandarin orange segments

Combine vinaigrette ingredients, stir well and let stand in the refrigerator for one hour to blend flavors.

Heat a small saucepan over medium-high heat and add oil. Stir in shallot and rice. Stir well so that rice is well coated with oil. Add water, bring to a boil and reduce heat to low. Cover tightly and simmer for 15-20 minutes or until rice is tender. Remove from heat and cool completely. It's important to have the rice cool before adding the vinaigrette so that the rice will not absorb it all.

Toss orange segments and cucumber with vinaigrette and let stand - refrigerated - until rice is cool. When rice is fully cooled, combine with vinaigrette mixture and serve immediately.

Veggie Wednesday: Wildflower Cafe

If you are a vegetarian or vegan (or anybody who enjoys good food, for that matter) living in the Lehigh Valley and surrounding areas, here's a weekly event you won't want to miss:

Wildflower Cafe, at 316 South New Street between 3rd and 4th Streets in Bethlehem, is having a $5, all-you-can-eat vegan pancake breakfast every Sunday from 10 AM to 2 PM. We make each batch unique with different ingredients, and genuinely enjoy serving the community in this way. We hope you will come and join us ; we'd love to see you!

Good for the environment and the economy! Sadly, I haven't been in yet at all, but I hope to be able to check it out soon and bring you lots more info on this great little spot on the South Side of Bethlehem. They are also a part of the listing of vegan and vegetarian restaurants in and around the Lehigh Valley.

Veggie Wednesday: The Lehigh Valley Food Co-op

Did you know there was a food co-op in the works for the Lehigh Valley? Good stuff, isn't it? I am reprinting here (with permission) the most recent email from the LVFC Board of Directors. If you're interested in a food co-op here, or you know of someone who is, please take a moment and read this through. Thanks!

Hello All,

We, the Board of Directors, have been working hard to get the Lehigh Valley Food Co-op up and running. We apologize for the length of this letter, but there is a lot of ground to cover. Some good things are about to happen!

Contents:

1) A Change of Strategy

2) Our Model

3) How it will work

4) How you can help



1) A Change of Strategy

For several reasons we have decided to change strategies. Rather than pursue an immediate opening of a storefront, we believe it wiser and more fiscally-responsible to take things one step at a time. What does that mean? The opening of a virtual farmers’ market where members can order online and pick up healthy and local food at a site near their home.


Do we still want a storefront? Absolutely. Why then are we not attempting to open one immediately? First of all, it would mean at least six more months of work before any storefront opens its doors. Secondly, with the economy in its present state and considering that we have a widely-dispersed membership, we think it better to begin at a point that will not put us in a significant amount of debt. Lastly, it has always been a part of our vision to service the entire Lehigh Valley; the virtual farmers’ market is a way to do that.



2) Our Model

The model we intend to imitate can be found at www.oklahomafood.coop. This model will help us establish relationships with our members and our member-producers while we raise capital for a physical store-front. Check it out and let us know what you think. We are retooling our business plan to include this model. We are working on our website to include a shopping cart; we anticipate that it will be up and running by the end of February.



3) How it will work

Members will be able to order once per week online through the Virtual Farmers' Market. Each Producer will have their place on the website for members to shop. We aim to have Fruits, Veggies, Meat, Poultry/eggs, Dairy, Bulk Foods, Personal care products, Household/paper goods, and Artisan items. Purchased items will be delivered weekly to an operation center in Macungie. They will be separated according to member and drop-off site. Members will pick up their food from a choice of several pick-up sites, located across the Lehigh Valley. We aim to make this convenient for people's work schedules. For those who cannot pick up their orders, we hope to allow for a direct drop-off (home delivery), albeit with some extra charge.



4) How you can help


Take a survey!

As we would like this part of the Co-op to be representative of your wants and needs, please take this survey about the Virtual Farmers’ Market:

http://www.surveymonkey.com/s.aspx?sm=ldL9TQvKCX60glEIDEl9gQ_3d_3d



Donations are now tax-deductible!

We have been approved by the Board of Directors of the Alliance for Sustainable Communities to have them be our fiscal agent for like-minded sustainable community efforts. The Alliance has agreed to oversee grants and tax-deductible donations given to the Lehigh Valley Food Co-op that are aligned with their purpose.


Drop-off Locations!

If you know of a place that would like to be a drop-off location, we would like to know!


Lastly, we welcome anyone with time or ideas to share.


Thanks for your patience,

The Board of Directors
Lehigh Valley Food Co-op
www.lehighvalleyfoodco-op.com
610-965-6198.

Veggie Wednesday: Zōe's Granola

Zōe Foods may be small, but they're packing some serious flavor and goodness. Take their granola's for example; We taste-tested all three flavors - Cranberries Currants, Honey Almond and Cinnamon Raisin.

Unlike other granolas, which are mostly made up of oats, nuts and dried fruit, Zōe's has these great little soy crisps and rice crisps that make the crunch a whole different experience. Not only is the flavor and crunch awesome, these granolas are chock-full of protein, fiber and Omega-3's, low in sodium and wheat and dairy free.

Here's a tiny excerpt from a conversation I had with my 7 year-old daughter over breakfast one morning:

Katie: Why does the box say, "All Day Energy"?

Me: Because it has a lot of stuff in it that's good for you.

Katie: But, it tastes good!

Exactly.

Try out Zōe's for yourself at www.zoefoods.com , online at Amazon.com or at the retailers listed HERE.

Veggie Wednesday: Piccolo Foods

Piccolo Foods new pestos, spreads and tapenades are perfection in a little container. I will free you to read the official press release, but I must tell you that these are absolutely fabulous.

I was able to try Spinach Feta Dip, Artichoke Pesto, Green Olive and Almond Pesto and Green Chili Smoked Gouda Spread, and each one was exactly like homemade; perfectly flavor-balanced, preservative free and organic - which means there was no chemical or 'off' flavors going on at all. I can't count the times I've purchased pre-made pestos and the like and been very disappointed in the mass-produced taste.

The Green Chili and Smoked Gouda Spread and Spinach Feta dip went so fast I was left wishing I had another container. The Gouda Spread was perfect on a toasted bagel as well as with crackers. I used the Artichoke Pesto on fettuccine and it was velvety and smooth and so flavorful. The Green Olive and Almond Pesto was perfect on penne and I even had little ones begging for more. I'll be looking for these to serve on Christmas day - and you should, too!


Piccolo Foods Introduces First Line of Artisanal Pestos, Spreads and Tapenades

New Products Are Designed to Enliven Home-cooked Meals and Entertaining

Lafayette, Colo., Dec. 3, 2008 – Piccolo Foods, a new brand of artisanal, preservative-free dips, pestos, spreads and tapenades, are being introduced in specialty foods markets and grocery stores throughout New York City, New Jersey, Colorado and New Mexico starting today.

Available in 16 varieties, Piccolo Foods’ products are the latest offering from Tellory Inc., the same company that produces the successful Ciolo Foods line of all-natural pestos, spreads and tapenades sold exclusively in Whole Foods Markets.

The Piccolo Foods product line combines healthy, high-quality, sustainably produced ingredients in convenient, recyclable packages. Combinations include Spinach Feta Dip, Artichoke Pesto, Green Olive and Almond Pesto, Green Chili Smoked Gouda Spread, Santa Fe Pimento Cheese, Kalamata Artichoke Tapenade and “Tzing!” a Roasted Asian Eggplant spread.

All products are hand-crafted in the company’s modern and comfortable plant just outside the city of Boulder, Colorado.

"These products are designed to help today's time-constrained home cooks create restaurant-quality meals and parties quickly and inexpensively," said Mallory Kates, who co-founded Piccolo Foods in 2008 with business partner Curt Tellam. "The current economy means that more people will cook and entertain at home, and our products give them a creative shortcut."

The first retailers to carry the Piccolo Foods line include King Soopers in Colorado; Fairway, Zabar’s, Westside Markets, Amish Markets and Zaytuna Market, all in the New York City area; Kings Super Markets in New Jersey and Eldorado Supermarket in New Mexico.

Piccolo's products have a shelf-life of 30 to 60 days and a retail price ranging from 4.99 to $5.99. All Tellory Inc. products are created with a commitment to protecting the environment. The company uses biodegradable plastic containers and has a company-wide recycling program. Serving suggestions and recipes can be found at www.piccolofoods.com.

About Tellory Inc.

Tellory Inc.is a Colorado-based company founded in 2006 as Chello Foods. The company sells its Ciolo line of preservative-free, artisanal pestos, dips and spreads exclusively to more than 100 Whole Foods Markets nationwide. In December 2008, the company launched its second brand, Piccolo Foods, an equally healthy, natural line of hand-crafted tapenades, spreads, dips and pestos, in key U.S. regions. Co-founders Curt Tellam and Mallory Kates take special pride in the fact that they not only source their own ingredients, their company also manufactures every product from its own facility in Boulder County, Colorado.