My Kitchen Muse
Sharing recipes and inspiration from the kitchen.
Monday, June 9, 2014
Sharebox week 1: Greens and shoots
Tuesday, July 2, 2013
Springtime pea and lettuce salad
Tuesday, August 30, 2011
Pesto Quiche with Potato Crust
Wednesday, August 10, 2011
Gazpacho
Wednesday, August 3, 2011
Potato and Cabbage Parcels with Herbed Béchamel Sauce
When it comes to vegetables, it doesn’t get more humble than potatoes and cabbage. Both arrived in my CSA share box this week. Instead of the expected sides like potato salad or cole slaw, I wanted to give these two a slightly more substantial role. This is like a stuffed cabbage casserole or pigs in blankets, but lighter.
This recipe has several non linear steps and makes use of tandem cooking.
Preheat oven to 375 degrees F.
Ingredients
6-8 fist-sized red skinned potatoes, scrubbed and pricked with a fork
1 medium head of cabbage
1-1/2 Cups diced turkey kielbasa, about half of a standard 14-ounce ring. (You could also use ham or another cooked sausage)
3-4 green onions
1 clove garlic or garlic scape
chives
1 Cup canned evaporated skim milk
2 Tbsp butter
2 Tbsp flour
1-2 Tbsp grape seed or olive oil
¼ Cup grated parmesan cheese
nutmeg
salt and pepper to taste
chopped fresh dill and basil leaves
Procedure
For the béchamel, part 1:
Warm the evaporated skim milk over low heat and steep half of the fresh dill, one green onion, and some basil leaves in it. Remove from heat and set aside for at least 15 minutes.
For the cabbage leaf wrappers, part 1:
Bring a large pot of water to boil. Have a colander nearby.
For the filling, part 1:
Partially cook the potatoes in the microwave. In batches of 4, cook them for half the amount of time your oven specifies for baked potatoes. When you can pierce them with a fork, they are ready. While the potatoes are cooking, chop the onion, garlic, chives, and Kielbasa.
For the béchamel, part 2:
Strain the herbs from the heated milk. In a medium saucepan, melt the butter and flour, stirring until you have a roux, about 2 minutes. Remove the pan from the heat and whisk in the milk until you have incorporated all the roux. Return to the heat and bring to a boil. Reduce the heat to low and cook for 25 minutes more, then add the parmesan cheese, nutmeg, the remaining dill, and salt and pepper to taste.
For the cabbage leaf wrappers, part 2:
When the large pot of water is boiling, stick a large meat fork into the core end of the cabbage, cut around the base with a knife, and dunk it into the water for about 5 minutes. As each layer cooks, remove the whole pliable leaves and place them in the awaiting colander, then replace the cabbage into the water. Repeat this until you have removed all the large leaves. Then, remove the core, and chop the rest of the cabbage to add to the filling. You may want to remove the toughest part of the stem from each leaf.
For the filling, part 2:
Heat the oil in a large skillet. When hot, add the onion, garlic and chives. As the onion softens, chop the partially cooked potatoes into bit size pieces. Add the potatoes, including the skin, to the skillet. Cook in a layer without stirring for at least five minutes to allow the potatoes to brown, then add the Kielbasa and chopped cabbage, stir and reduce the heat to low.
Assembling the parcels: Take each leaf and fill it with 2-3 Tbsp of the potato mixture. Roll into a tight bundle and place, seam side down, in a baking dish. Repeat until you have used all the leaves and filling, tucking them snugly into the dish.
Pour the béchamel sauce over the prepared parcels. Cover the dish and bake for about 30 minutes. Serve 2 parcels with sauce per person.
Note: If you have leftover filling, it is wonderful with a fried egg and a dollop of sour cream on the side.
Monday, July 25, 2011
Berry Berry Good Recipes
July always means fresh berries. I ordered 10 pounds of blueberries from the local Kiwanis club, and also went black raspberry picking with my family. For our efforts, we probably brought home 6 quarts.
Blueberries are native to North America and have many health benefits. Read more about blueberries . A cup of blueberries has about 60 calories and 6 grams of fiber. Be wary of packaged and baked goods that claim to include blueberries; a January 2011 report found that in most cases, fake blueberry-flavored bits were used. Read more about fake blueberries.
Raspberries are very perishable, so freeze, cook, or eat them right away. A cup of raspberries has about about 50 calories and 8 grams of fiber. Read more about raspberries.
Some of the blueberries and raspberries have been frozen for enjoyment this winter, but the rest have become muffins, jam, and a mixed fruit crisp.
On-the-go berry yogurt snack
You don’t have to buy those fruit-flavored yogurt snacks at the supermarket. You can make your own. This snack is about 100 calories and has 4 grams of fiber.
Ingredients
1/3 Cup blueberries (frozen berries are ideal)
1 Tbsp flax seed meal
½ Cup fat free plain yogurt
1 tsp real maple syrup
a 1-cup capacity food storage container with a lid
Procedure
Combine the berries with flax seed in the bottom of your container. Combine the yogurt with the maple syrup and place on top of the berry-flax seed mixture. Put the lid on tightly and don’t forget a spoon. This snack is meant to wait awhile before you enjoy it; the berries defrost and their juices absorb the flax seed meal. You can make several of these on Sunday evening for your work week, keep them in the refrigerator, and then just stash one in your lunch bag each morning.
Muffins
Blueberry muffins are my favorite for a quick breakfast or anytime snack. For the muffin recipe, see my post from June 3, 2010. This recipe works very well for blueberries and any other berries with a few simple changes:
• Obviously, replace the 1-1/2 cups rhubarb with blueberries, or other berries or a mixture. Frozen berries work wonderfully, too.
• Toss the berries with a tablespoon of flour before adding to the batter. This keeps them from clumping.
• Reduce the added sugar, if desired to ½ a cup.
• Omit the nuts.
Note about using flours other than wheat
I've been experimenting with using various flours besides wheat: corn, barley, rice, etc. I've enjoyed the resulting texture and taste, however muffins made with these flours do not keep as well. I recommend storing muffins made with a mixture of flours in the refrigerator.
Mixed berry freezer jam
Makes about 6 cups
Ingredients
2 Cups blueberries
2-1/2 Cups raspberries
1 Cup strawberries (chopped)
A 12-ounce container frozen apple juice concentrate, defrosted
½ Cup sugar
1 package Sure-Jell fruit pectin for less or no sugar recipes
Procedure
Wash and examine the berries to remove any debris (e.g. sticks, stems, bugs,) or fruit with soft or spoiled spots. Combine all berries in a saucepan. Using a potato masher, crush berries to desired consistency. I like my jam with a lot of texture.
Add the defrosted apple juice concentrate, sugar, and pectin. Stir to combine and ensure all the sugar and pectin are dissolved. Place the saucepan over medium high heart and bring to a boil. Boil for at least 1 minute, stirring constantly.
Pour the hot jam into clean freezer containers and attach the lids. Allow to set at room temperature for 12 hours, then store in the freezer. Defrost in refrigerator before using.
Mixed fruit crisp
Fruit desserts are among my favorite. This one is quick and easy.
Serves 6
Preheat oven to 375 degrees F
Ingredients
2 Cups black raspberries
2 Cups blueberries
2 Cups apples, peeled and diced
2 Tbsp small pearl tapioca, soaked overnight
½ Cup plus 2 Tbsp sugar
½ Cup flour
¼ Cup rolled oats
¼ Cup grape seed oil
½ tsp cinnamon
¼ tsp salt
Nonstick cooking spray or butter
Procedure
Prepare a 2-1/2 quart baking dish with nonstick spray or butter. Add the fruit, 2 Tbsp of sugar, tapioca, and ¼ tsp of the cinnamon. Gently toss to combine and set aside.
In another bowl, add the remaining sugar and cinnamon, flour, rolled oats, salt and oil. Stir with a fork until the texture is like sand. Place the topping over the fruit in an even layer.
Bake for about 45-55 minutes until the fruit is bubbling and the top is brown and crispy. Serve with whipped cream or ice cream or milk.
Wednesday, July 6, 2011
Green Rice
This week my share box had a little bit of everything. A few beets with their greens, a small zucchini, a small head of cabbage about the size of a grapefruit, green onions, and of course a mixed bouquet of herbs including cilantro, flat leaf parsley, garlic scapes, basil, dill, chives, and oregano. This rice dish is inspired by the flavors of Mexico and my desire to sneak vegetables into as many of my son’s favorite foods as possible (He loves rice.). This green rice makes an excellent side dish or can be used as a filling for other vegetables.
Ingredients
1 Cup basmati or other long grain rice (brown or white)
1 Tbsp olive or grape seed oil
½ to 1 Cup beet greens, swiss chard or other greens
1 to 2 Cups cabbage
2 or 3 green onions, all the white and some of the green parts
1-2 garlic scapes or 1-2 cloves garlic
2 to 3 Tbsp each of fresh cilantro and parsley
1 tsp ground cumin
½ tsp salt
ground black pepper to taste
1 tsp lime juice
1 Tbsp butter
Procedure
Cook the rice according to directions. Set aside.
Core and roughly chop the cabbage. Chop the other greens, onions, garlic and herbs just enough to fit into the food processor. Place the cabbage and the other chopped ingredients into the food processor and shred. You may need to do this in batches. Heat the oil in a large frying pan until it is hot, then add the shredded vegetable and herb mixture, salt, and cumin. Cook for about 10 minutes, stirring occasionally.
When the rice is cooked, add it to the vegetable and herb mixture. Stir to combine. Cook for another 5 minutes, then add the lime juice and butter. When the butter is incorporated, it’s ready to serve.
This recipe serves four generously. All the vegetables make the portions look large and add fiber, vitamins, and a fresh flavor to an otherwise bland grain.