Wednesday, May 26, 2010

Kale, Tomato, and Rice Soup

This soup is my own invention and I really like it. It is savory, chewy and filling. I used my remaining washed and trimmed carrot greens, but you can substitute parsley if you prefer. Carrot greens are a good substitute for parsley and convenient if you get your carrots with their tops. When using carrot greens - trim, wash, and dry the leaves and discard the stems (I reserve for stock). A few beans, especially cannelloni, would be really good in this soup - or a few fresh green beans added at the end. Bon appetite!

Kale, Tomato, and Rice Soup

1/2 large onion, diced
2 T. olive oil
3/4 c. brown rice
8 c. stock (and/or water)
1 bunch kale (~150 g), chiffonaded
2 c. carrot greens, chopped (or substitute parsley)
1 can tomatoes, diced (italian flavored)
1/2 large shallot, sliced (~50 g)
1-2 cloves garlic, chopped
salt and pepper, to taste
grated cheese, if desired

1. Saute onion in olive oil. Add brown rice and stock (and/or water), cover and reduce heat. Cook until rice is nearly done (~40 minutes).
2. Add kale, carrot greens, tomatoes, shallots, and garlic. Add more water, if needed. Simmer for 5 minutes. Adjust salt and pepper.
3. Serve with cheese and enjoy!

Monday, May 24, 2010

moroccan rice pudding

Recently, on The Splendid Table a guest suggested adding orange flower water to rice pudding (and many other foods) and I decided to adapt a traditional rice pudding recipe to give a moroccan twist. Orange flower water is frequently used in north African and middle eastern cuisine. This pudding is also flavored by cinnamon and raisins.

I took this pudding to a bbq this past weekend and it was big hit (and complements from people who self-profess hating rice pudding).

Moroccan Rice Pudding

4 c. whole milk
1/4 c. raw long-grain rice
1/2 c. sugar
1/2 t. salt
1/2 c. raisins, soaked and drained
1 T. orange flower water
1/2 t. cinnamon

1. Preheat oven to 300 deg. F
2. Mix the milk, rice, sugar, and salt in a six-cup buttered casserole and bake, uncovered, two hours stirring the mixture every half hour.
3. Drain soaked raisins and add to the pudding. Add the orange flower water and cinnamon. Mix carefully.
4. Bake the pudding (without stirring) for another half hour, or until rice is tender. Serve warm or cold.

Thursday, May 13, 2010

caramelized turnips

Looking to try something new with the bunch of jr. turnips I got in my last box, I came across caramelizing. It is a simple task and delicious with some fresh spring greens. The sauce from caramelizing act as a sweet and savory dressing. I also paired this with crumbled feta and soft boiled eggs.

caramelized turnips
1 bunch turnips
1/3 c.+ chicken stock
1/2-1 T. butter
1-2 T. white sugar

Wash or peel the turnips. Reserve the greens for the salad. Slice or dice the turnips. Simmer in stock for 10-15 minutes until tender and majority of stock evaporates. Add butter; when melted sprinkle with sugar. Cook to a brown, sticky coating (a few minutes). Serve hot.

Tuesday, May 11, 2010

ratatouille


ratatouille
1/3 c. olive oil
2+ garlic cloves, chopped
1 onion, sliced
2 zucchini, sliced
1 eggplant, peeled and chopped
3 T. flour
2 green peppers, seeded & sliced
5 ripe tomatoes, peeled and sliced
red wine, optional
salt and pepper
1 T. capers

1. Heat oil in a large skillet. Add the onion and saute until transparent. Flour the sliced/chopped zucchini and eggplant. Add garlic to onions and saute for about 30 seconds.
2. Add squash, eggplant, and green peppers to skillet. Cover and cook slowly for about 1 hour.
3. Add the tomatoes and red wine. Simmer, uncovered, until the mixture is thick (may take more than an hour). Season with salt and pepper. Add capers during last fifteen minutes of cooking. Serve hot or cold with fresh bread.