Showing posts with label Sautés. Show all posts
Showing posts with label Sautés. Show all posts
About... Tat Soi !
Tat soi, also known as "Asian spinach" is a delightful, deep-colored, mild-tasting green leaf with a slight tang in the tasting.
Use it fresh and raw as a great addition to any salad, or in any recipe that uses spinach (a tasty addition to stir fry, pizza, or soup). It's easy to wash by putting it in a bowl of water and swishing around. If it's really sandy, repeat, and then give it a twirl in the salad spinner. Leaves can be left whole, or you can slice the larger ones. Thicker stems may be removed or chopped for a soup or stir fry.
Just as with any deep green, a quick prep is to stir fry it with a bit of olive oil and a minced clove of garlic for just a few minutes until wilted, add salt, pepper, lemon or a hint of cayenne and serve (maybe over a bed of pasta)!
Submitted by Patti Andrews
Green Beans With Herbs
1 1/2 pounds fresh green beans, ends trimmed
1 small onion, sliced thinly
1/4 cup butter or margarine
1 tsp. lemon juice
1 tsp. minced fresh parsley
1 tsp. minced chopped fresh thyme
1/2 tsp. paprika
salt and pepper to season
Preparation:
Place all the green beans and half the onion in a pan with water, or a microwave safe bowl with a small amount of water, and cook for 10-15 minutes 'til tender. Drain. Melt the butter in a skillet and add the remaining onion, lemon juice, herbs and paprika. Cook for 5 minutes til the onion is soft, add the beans and stir to coat. Cook for a minute or two and serve. 6 servings.
recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews
About... Asian Greens
Many of us know and love Arugula, which is one of several Asian greens to pick and use raw in salads or cooked. Asian greens can be surprisingly sweet and tender, especially when small, or have more of a spicky "kick" when larger. They are great to add to any salad. Lightly stir-fried, or added to any recipe, these greens add a rich array of vitamins and minerals, as deep-color veggies always do. These can be used in any recipe for other cooked greens.
Maggie's favorite is just to wash, chop, add salad dressing, and eat!
Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari
Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4
Source: The Oeconomist http://oeconomist.infotrope.net/
Maggie's favorite is just to wash, chop, add salad dressing, and eat!
Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari
Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4
Source: The Oeconomist http://oeconomist.infotrope.net/
Garlic Stir-Fried Snap Peas
Makes 3 - 4 servings
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.
From From Asparagus to Zucchini
Scape Sprinkles
Blanch scapes in boiling water about 3 minutes and then shock in iced water to set the color.
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Dice fine, then scatter on salad or pizza, add to sautés briefly, as a garnish, and so on.
From Old Shaw Farm - www.oldshawfarm.com
Fried Beets ‘n’ Carrots
2 Tbsp olive oil
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
2 tsp cumin seeds
2 medium beets, quartered, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
Tamari sauce
Beet tops, fresh spinach, or Swiss chard
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve.
Variation: If using young beets, save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve.
From Asparagus to Zucchini
Whole Beet Skillet
Serves 2 - 4
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
4-6 medium beets with fresh greens
2 Tbsp butter
1-2 Tbsp lemon juice
1-2 Tbsp ginger root (peeled and minced)
1-2 Tbsp honey
Cut greens off beets, leaving about 1” of greens on them. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1” pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1-2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. Stir in lemon juice, ginger and honey and serve immediately.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
Ginger / Garlic Chinese Cabbage
1 head Chinese cabbage or Savoy cabbage, cored, shredded across in approx 3/4" slices (about 1 1/2 lbs)
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
2 tablespoons light olive oil or other oil
1 tablespoon minced garlic
salt & pepper
1 1/4 tablespoons minced ginger
Juice of 1 lime
Heat wok or large skillet on medium high heat, wait until oil is hot.
Add cabbage and stir fry until cabbage just starts to wilt (do not overcook).
Add garlic, salt& pepper, then cook & stir 1 minute.
Add ginger, then cook 1 minute. Drizzle with lime juice and serve.
From www.recipezaar.com
Bulgarian Zucchini and/or Eggplant
(use zucchini for this recipe, summer squash is too watery)
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Cut zucchini in half (lengthwise & crosswise) if they are small; if larger, cut approximately 1' thick & 4'' long Cut eggplant in 1" rounds
Sauté in olive oil until brown & cooked through.
(Eggplant will require a little more oil because it's more absorbent.)
Put on a plate. Add salt to taste, cover with yogurt. Serve hot or cold.
Submitted by Vasilka Nicolova
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Sauteed Radishes with Radish Greens or Arugula
Serves 2
Radish greens and Arugula both have a peppery bitterness that mellows slightly when they are cooked. The succulence of sautéed whole radishes will make you wonder why we don’t cook these feisty little roots more often. You can use either radish greens or arugula, or both, for this recipe.
2 tablespoons butter
1/2 pound radishes
2 cups radish greens or arugula
1 tablespoon freshly squeezed lemon juice
salt & freshly ground black pepper
Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return skillet to the stove.
Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.
From Farmer John’s Cookbook
Radish greens and Arugula both have a peppery bitterness that mellows slightly when they are cooked. The succulence of sautéed whole radishes will make you wonder why we don’t cook these feisty little roots more often. You can use either radish greens or arugula, or both, for this recipe.
2 tablespoons butter
1/2 pound radishes
2 cups radish greens or arugula
1 tablespoon freshly squeezed lemon juice
salt & freshly ground black pepper
Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return skillet to the stove.
Put the greens in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.
From Farmer John’s Cookbook
Curried Turnips
Serves 4
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
Thai Style Green Beans
1 Tbsp soy sauce
1 Tbsp hoisin sauce
1 Tbsp peanut butter
1/2 tsp crushed red pepper
1/2 lb green beans
1 Tbsp shallots
1 tsp minced fresh ginger root
1 Tbsp canola or olive oil
In a small bowl combine soy sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet sauté shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 minutes or until tender crisp. Add reserved sauce, toss to coat.
Garnish with chopped peanuts.
1 Tbsp hoisin sauce
1 Tbsp peanut butter
1/2 tsp crushed red pepper
1/2 lb green beans
1 Tbsp shallots
1 tsp minced fresh ginger root
1 Tbsp canola or olive oil
In a small bowl combine soy sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet sauté shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 minutes or until tender crisp. Add reserved sauce, toss to coat.
Garnish with chopped peanuts.
Braised Fennel
Serves 6
2 Fennel Bulbs
1 cup Vegetable Stock
2 tbsp Sunflower oil
2 Garlic Cloves
Salt and Pepper
Prepare the fennel, trim off the fine feathery leaves (and reserve), cut into quarters. Heat half the oil in a heavy based saucepan and add the fennel quarters. Sauté on all sides until burnishing in places. Add the stock, remaining oil, finely sliced garlic and season to taste.
Cover and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until fennel is tender and the liquid has reduced and thickened to a coating sauce.
From TheFoody.com
2 Fennel Bulbs
1 cup Vegetable Stock
2 tbsp Sunflower oil
2 Garlic Cloves
Salt and Pepper
Prepare the fennel, trim off the fine feathery leaves (and reserve), cut into quarters. Heat half the oil in a heavy based saucepan and add the fennel quarters. Sauté on all sides until burnishing in places. Add the stock, remaining oil, finely sliced garlic and season to taste.
Cover and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until fennel is tender and the liquid has reduced and thickened to a coating sauce.
From TheFoody.com
Garlicky Greens
(with Collard Greens or Kale)
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
1 1/2 to 2 pounds collard greens (or other greens) steamed until tender
3 to 4 tablespoons olive oil or vegetable oil
2 to 3 tablespoons minced garlic (about 4 large cloves)
salt and black pepper, to taste
hot pepper sauce
Drain greens well. In a large skillet or Dutch oven over medium heat, cook garlic in the oil until it just begins to brown. Add the drained greens. Season to taste with salt and pepper then add a few dashes of your favorite hot sauce.
Kate's Kale
1 Tbsp. olive oil
1 medium onion, chopped
1 large bunch of kale, rinsed & chopped into strips (stems are optional)
1 tsp. balsamic vinegar
2 Tbsp. Parmesan cheese
Salt and pepper to taste
Sauté the onion in olive oil on high heat. Add the kale and cook on medium-high for about 5 minutes (until it turns bright green). Remove from heat and toss with vinegar, parmesan, salt and pepper.
You can also use this recipe with Swiss Chard or Collard Greens.
(A note from Kate: This is the way I prepare kale when I’m serving it to someone who tells me they don’t like it. Sometimes they change their mind!)
1 medium onion, chopped
1 large bunch of kale, rinsed & chopped into strips (stems are optional)
1 tsp. balsamic vinegar
2 Tbsp. Parmesan cheese
Salt and pepper to taste
Sauté the onion in olive oil on high heat. Add the kale and cook on medium-high for about 5 minutes (until it turns bright green). Remove from heat and toss with vinegar, parmesan, salt and pepper.
You can also use this recipe with Swiss Chard or Collard Greens.
(A note from Kate: This is the way I prepare kale when I’m serving it to someone who tells me they don’t like it. Sometimes they change their mind!)
Chicken With Garlic Scapes
Serves 4
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
Ratatouille
2 lbs. eggplant, peeled and cubed into 1 inch cubes olive oil
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
2 lbs. zucchini 1 lb. can crushed tomato
1 large onion, diced 6 oz. can tomato paste
1 lb. green pepper (3-4) 1 c. or more of red wine
4 cloves garlic
crushed salt and pepper to taste
may add oregano, basil, thyme
Take the eggplant and diced vegetables and sauté in 1/4 c. hot olive oil with crushed garlic. The eggplant may absorb the oil so you may need to add more, and keep it hot. When vegetables are soft, not mushy, add crushed tomatoes and tomato paste. Lower the heat and simmer for 30 minutes until everything is soft and well blended. Add the red wine, salt and pepper. You can also add oregano, basil, thyme or other ingredients that are often used with these standard ingredients. Left-overs freeze moderately well. When defrosted and ready to use, pour off the watery liquid, add fresh red wine, tomato paste and other seasonings to taste.
Submitted by the Cadwells, from the Loaf and Ladle Cook Book by Joan S. Harlow
Simple Skillet Turnips & Apples
serves 4
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
Kohlrabi Sauté
Yield: 4 to 6 servings
4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped
1 tbs Lemon juice
2 tbs Parsley -- chopped
Salt & freshly Ground Pepper
2 tbs Sour Cream
Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)
4 Kohlrabi bulbs
1 tbs Butter or margarine
1 tbs Olive oil
1 Garlic clove -- finely chopped
1 Onion – chopped
1 tbs Lemon juice
2 tbs Parsley -- chopped
Salt & freshly Ground Pepper
2 tbs Sour Cream
Peel the tough outer skin from the kohlrabi, and then coarsely grate the bulbs. In a skillet, heat butter and olive oil. Add garlic, onion and kohlrabi and sauté, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
From recipesource.com (1993 "Shepherd's Garden Seeds Catalog)
Subscribe to:
Posts (Atom)