Here’s a super fast side dish that’s fantastic with chicken or fish. Ready… set… GO!
Pineapple relish is incredibly versatile and easy to prepare. Try this relish as an alternative to cranberry sauce with your holiday dinner – it pairs wonderfully with meats, adds lovely color, and Continue reading
I’ll be honest, friends. While I adore most vegetables, onions have never ranked really high on the list. I don’t “dislike” them, they just aren’t a favorite. Or rather, they weren’t a favorite until I made these amazing French Braised Onions. It all started a few days ago, when I pulled these lovely little onions from my backyard garden. Aren’t they cute?
Alas, they are also a bit slow to clean and peel! It seemed a waste to just chop them up and toss them in a recipe as if they were big, store bought onions. I wanted to showcase these little cuties. The recipe below is incredibly simple, you just need to be patient with the slow cooking required. The end result is worth the wait… onions infused with broth and wine, sweet and savory, with a silky texture. French Braised Onions are delightful as an accompaniment to meaty dishes such as beef bourguignon, or can be served as an appetizer on thin slices of baguette.
Ingredients (Makes about 3 cups)
30 – 40 small white onions (1/2 inch to 1 inch in diameter)
2 tablespoons real butter
1 teaspoon fresh rosemary
1/2 cup chicken stock
3/4 cup dry red wine
Step 1) Melt butter in a 9 inch skillet. Sprinkle rosemary evenly over melted butter.
Step 2) Lightly trim the bottoms and tops of the onions, removing only about 1/4 inch from each end. Arrange onions, top sides up, in the buttered skillet.
Step 3) Pour the chicken stock and wine over the onions.
Step 4) Bring the skillet just barely to a boil over medium heat, then immediately reduce heat to low. Simmer uncovered for 15 minutes.
Step 5) After 15 minutes, cover the skillet and continue cooking over low heat for an hour or longer as needed, until almost all of the liquid is absorbed. Gently shake the skillet every few minutes, to prevent sticking and evenly distribute the liquid. Don’t rush this! It really should take at least an hour for most of the liquid to absorb. If the liquid is disappearing quickly, reduce the heat.
Step 6) When almost all of the liquid has been (slowly!) absorbed, your French Braised Onions are ready to enjoy!
Here in the US, there is a lot of madness right now. Working in my garden provides me with much needed respite. There is something calming about working slowly in the sunshine, blocking out media as I focus on pulling weeds, listening to bees, and tending to my vegetable plants.
Summer squash are prolific in my garden, with many zucchini and patty pan squash retaining blossoms on their ends. Those blossoms are so bright and cheerful! They’re also delicious, with a fresh, mild, almost fruity flavor. Hmm…
Swiss chard is also growing well, and I realize I haven’t had breakfast yet. Hmm…
Here’s the super simple dish I prepared – a bit of sunshine on a plate. We could use a little more sunshine these days.
Ingredients (Serves 1)
6 large Swiss chard leaves, stems included
3 squash blossoms
1/2 tablespoon butter
Sea salt and fresh ground black pepper to taste
Step 1) Slice Swiss chard stems into 1/2 inch pieces and sauté in butter for 1 minute.
Step 2) Slice Swiss chard leaves into 1 inch strips and add to the pan. Sauté for an additional minute.
Step 3) Slice the top half of each squash blossom (the orange part) into thin strips and add to the pan. Sauté for one, final minute. Transfer to a serving plate and sprinkle with sea salt and pepper.
It’s kohlrabi season in my neck of the woods. As excited as I am to see farm stands re-opening for the summer season, the selection in early June is pretty limited. Kohlrabi, peas, more kohlrabi, more peas… you get the idea. It’s a shame so many cooks discard the leaves from their kohlrabi. The leaves are both nutritious and delicious! Today we’re using them a bit like cabbage leaves, and are using fresh kohlrabi leaves to roll up a hearty filling of seasoned rice, tomatoes, corn, and peppers. Feel free to add ground beef and/or top with grated cheese if you’d like.
This is a frugal recipe, and makes use of an ingredient that many people overlook – my grandmother would approve. (Grandma might have used different spices and found a way to work in a dumpling or two, but she’d still approve.)
Let’s make the most of our early summer veggies!
12 – 18 large kohlrabi leaves
1 cup basmati rice, uncooked
2 cups diced tomatoes with juice (fresh or canned; either way, keep the juice)
1 cup corn kernels (I used frozen)
1/2 cup bell pepper, red or green, diced
1 tablespoon onion, finely diced (optional)
1/2 teaspoon cumin
1/2 teaspoon chili powder (mild or hot)
1/4 teaspoon freshly ground black pepper
1/2 cup water (or chicken broth)
1 cup tomato juice
Step 1) Combine rice, 2 cups diced tomatoes with juice, corn, bell pepper, onion, cumin, chili powder, black pepper, and water or broth in a large skillet. Bring to a boil, then reduce heat to low and cover. Cook over low heat for approximately 20 minutes (check after 15 minutes), until liquid is absorbed and rice is tender. Remove from heat.
Step 2) While rice mixture is cooking, carefully cut the center stem (sometimes called a vein) from each kohlrabi leaf. Overlap the two sides so that each leaf forms an approximate oval shape without a visible hole in the middle.
Step 3) Place a small amount of the rice mixture (about 2 tablespoons) on the center of each kohlrabi leaf. Fold the sides of the leaf in toward the middle (shown), then carefully roll up the leaf from the bottom. Place each kohlrabi roll-up seam side down in a lightly greased baking dish (I used two small baking dishes and froze one to enjoy later).
Step 4) Pour 1 cup of tomato juice over the top of your kohlrabi roll-ups. and cover the baking dish(es) with foil. Bake in a preheated, 350 degree oven for 30 minutes. If desired, uncover and top with shredded cheese for the last 10 minutes of baking time.
Korean Garaetteok, a type of rice noodle, is fast becoming a staple freezer item here at Crowded Earth Kitchen. These noodles are fun to remove from the freezer on busy weeknights and use to quickly jazz up dinner. Often, I add a cup or two of frozen Korean Garaetteok into soups during the last 15 minutes of simmer time. Occasionally, I’ll allow a batch of Korean Garaetteok to thaw on the countertop before stir-frying in sesame oil for about five minutes. Stir-fried Garaetteok can be tossed with vegetables for a savory side dish, or lightly coated with honey and crushed peanuts for a fun dessert. Enjoy this versatile item!
2 cups rice flour
1 1/4 cups boiling water
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons toasted sesame oil
Step 1) Combine rice flour, boiling water, salt and sugar in a medium size, microwave safe bowl. Stir together with a fork.
Step 3) Grease the bottom of a large bowl with 1 teaspoon sesame oil. Transfer rice flour mixture to the greased bowl. Knead with your knuckles (pressing into the mixture) for 5 minutes, until a smooth dough forms. If mixture is too hot for your hands, try pressing into the mixture with the bottom of a mason jar instead.
Step 5) Set the lengths of dough aside for one hour, uncovered. This will dry the dough slightly, allowing it to slice easier.
Step 6) After 1 hour, slice the dough on a diagonal into bite-size pieces approximately 1/2 inch thick. From this point, do one of the following:
- Add your Korean Garaetteok to a pot of soup and simmer for 15 minutes. Delicious!
- Stir-fry your Korean Garaetteok in sesame oil for about 5 minutes, until crispy on the outside. Toss with cooked veggies for a fun side dish, or drizzle with honey and crushed peanuts for dessert!
- Freeze your uncooked Korean Garaetteok in an airtight container for later use.
I love cooking with eggplant – it’s very low in calories and versatile – but I don’t always think of eggplant when I’m looking for something fast. Lazy Cheesy Eggplant requires only a few minutes to prepare, and a half hour in the oven… the results are addictively delicious! Each high fiber serving of Lazy Cheesy Eggplant contains approximately 125 calories.
Side note: We’re using frozen eggplant here, because the texture Continue reading