Posts Tagged ‘greens’

Bun Ga Nuong

A perfect dinner for a hot day.  Easily converted to a vegan-friendly dish (just ditch the “ga”).

Ingredients:

  • 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
  • Chicken breast
  • Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
  • Nuoc Cham

I use this nuoc cham recipe:

http://www.whats4eats.com/sauces/nuoc-cham-recipe

but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I  doubled the recipe and added 1 tablespoon fresh ginger juice.  I REALLY recommend the ginger!

What to do:

  • Bring a big pot of water to boil.  Turn it off.  Add the noodles, cover, and stir every 2 minutes.  Test them after 6 minutes to see if they’re done yet.  When they are done, drain and rinse them VERY WELL.
  • Chop up a bunch of vegetables.
  • Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.

Marinade (idea from Brother Juniper’s Ginger Curry Marinade):

  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup fresh lemon juice
  • grated rind of 1 lemon
  • 2 tablespoons grated ginger root
  • 2 pressed garlic cloves
  • 1/2 teaspoon chili sauce
  • 1/2 tablespoon whole coriander seeds
  • 1 tablespoon salt

Thai Chicken Wraps

I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.

Today, I fixed them myself.

Ingredients:

Sauce:

  • 1/4 cup canola oil
  • 1 teaspoon rice vinegar
  • juice from 1/2 lime
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
  • 1/2 teaspoon tamari or soy sauce
  • 1 teaspoon grated ginger root
  • 1 pressed clove of garlic

Filling:

  • grated 1/2 large cucumber
  • 3 grated carrots
  • sliced jicama (I forgot to buy this!)
  • mixed greens (whatever you want, really.  I used the salad mix from my CSA box and some extra spinach leaves)
  • chopped mint & cilantro
  • cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)

What to do:

  • Whisk the sauce together
  • Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
  • FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
  • We put about three tablespoons of sauce in each wrap

DELICIOUS.  The perfect meal for a hot day.  The sauce would make an AMAZING salad dressing, just quadruple the recipe.

Chard and Green Garlic

If you’ve never had green garlic before, I highly recommend it.  I was slicing it up tonight and had M smell it.  I said, “It’s like garlic, only cool and refreshing instead of sharp!” and he completely agreed.

Ingredients:

  • 1 bunch chard
  • 1 large stalk green garlic
  • 1/4 cup quinoa
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 teaspoon seasonings of your choice
  • juice of 1/2 lemon (optional)

What To Do:

  • Heat olive oil in a large skillet over medium heat
  • Add chopped green garlic and chopped chard stems, saute for five minutes
  • Add water, then quinoa and seasonings, stir well
  • Rip up chard leaves and sprinkle over the top
  • Cover and cook on med/low for 20-25 minutes, or until quinoa and chard leaves are acceptably tender
  • Squeeze lemon juice over everything and serve

This was very flavorful!

Saag

Modified from the CSA email:

Ingredients:

  • 1 bunch spinach
  • 1/2 bunch chard
  • 1 sweet potato, cut into bite-sized pieces
  • 2 minced garlic cloves
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon garam masala

What I did:

  • Wash the greens THOROUGHLY.  My spinach was still gritty when we ate it… whoops.
  • Stem & chop the greens.
  • Heat olive oil in a large pan.
  • Saute sweet potato & garlic for about two minutes, then start adding the greens.
  • Add 3/4 cup boiling water and seasonings, stir.
  • Cover and cook on low for about 20 minutes, then uncover and allow the liquid to cook down.
  • Add the garam masala, stir.

Quite tasty!  I’m not a huge fan of spinach as it tends to leave my teeth feeling weird.  This recipe definitely made it a lot more appealing… and my kitchen smelled incredible.

Random Dinner

I do these random dinners quite often.  They’re simple, quick, and satisfying.

Ingredients:

  • 1 carrot, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 fennel bulb, coarsely chopped
  • 1/2 red onion, thinly sliced
  • 1 head of kale, leaves stripped from stems and torn into smallish pieces
  • 8oz pre-cooked chicken sausage (or 8oz marinated firm tofu)
  • 1 cup chicken or vegetable broth
  • 1 teaspoon arrowroot powder (or 1 tablespoon cornstarch)

What I did:

  • Heat the olive oil in a large pan on medium heat, add onion, carrot, fennel, and sausage (if using tofu, add at the end to keep it from disintegrating) and saute for about 3 minutes.
  • Add broth, kale, seasonings of choice (about 2 teaspoons, depending).
  • Cover and allow to cook for about 15 minutes, add arrowroot/cornstarch and allow to thicken for about 5 minutes.
  • Serve over rice or pasta.

Like I said, this is really a standard meal for me.  About 3/4 of what I get in the CSA box can be used in this recipe.

Italian Potatoes & Kale

This recipe was in my CSA email this week and is originally from “Lidia’s Italian American Table”.  I tweaked it a little bit to cook the kale longer, as I prefer it very tender.

Ingredients:

  • One large potato (mine was about 12 oz), peeled & cubed
  • One bunch of kale, washed, stripped from stems & shredded
  • 1/4 cup olive oil
  • 4 cloves garlic, peeled & sliced
  • Salt, pepper, Italian seasoning to taste

What I did:

  • Put the prepared potatoes & kale in a large saucepan with about 5 inches of water in it, cover and boil on medium for about 25 minutes.
  • Drain well.
  • In a large skillet, warm olive oil and saute garlic until lightly browned.
  • Toss potatoes & kale into the skillet, season to taste, cook on low while stirring and mashing the potatoes.  Takes about five minutes.

Superb!  This is now my favorite way to prepare kale!  The potato really “calmed” the kale, and the two textures blended together very well.  I recommend any other dark leafy green to be used in this recipe in place of kale.

Kale & Potato Soup

Yes, I have already cooked a meal with the box contents.  Today is a make-up day for posting!

The original recipe was in my CSA email today, but I modified it to suit my own needs… and yes, it is delicious.

Kale & Potato Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 diced onion
  • 2 chopped carrots
  • 2 cubed potatoes (I don’t peel mine)
  • 2 sliced chicken sausages
  • 2 minced garlic cloves
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 4 cups broth (chicken or vegetable would be best)
  • 4 cups packed chopped kale

What I did:

  • Heat the olive oil in a heavy-bottomed pot, add onion & saute for about four minutes.
  • Add garlic, carrots, sausage, potatoes, saute for a minute.
  • Add broth, basil, and bay leaf, bring to a boil, then turn down to medium heat, cover, and allow to simmer for about 15 minutes (or until the potatoes are soft).
  • Add the chopped kale and simmer for another 10 minutes.
  • Roughly mash the potatoes.
  • Enjoy with a grilled mozzarella cheese sandwich!

Variations:

  • Like all soups, this has nearly endless variations.  The important part being the volume of liquid to vegetables.
  • Any dark leafy green can take the place of the kale.
  • Any root (turnip, rutabaga, celery root) can take the place of the potatoes.
  • Different spices can be used.
  • Chicken sausage is optional.