Curried cabbage and carrots

I had a head of cabbage and carrots from the farmers' market and wanted to make a light easy dish.  I considered just a light steaming, but wanted a bit more flavor.  I thought that curry spices and garbanzos would be a good fit.  On Friday I had an inspiring conversation with a stranger who became a friend, much of the discussion was food and health.  This reminded me to share the health benefits of the two primary ingredients:

The body uses cabbage on many levels with its antibiotic, antioxidant and antiviral characteristics.  It is especially rich in glucosinates that aid the body in fighting cancer.  Cabbage's detoxifying properties cleanse and circulate the blood, and is full of Vitamins C and K.

Carrots are the best source of beta-carotene, the precursor of antioxidant Vitamin A that strengthens vision and aids in the prevention of macular degeneration and senile cataracts.  Carrots and their juice are wonderful for detoxifying the liver as well as improving skin health.

                                                                            Prep

                                              Curried Cabbage & Carrots with Papadums

Cabbage Carrot Curry

Serves 4

• 3/4 head of green cabbage thinly sliced
• 3-4 medium carrots, cut into matchsticks
• 1 1/2 cups garbanzo beans (optional)
• 1 small sweet onion, chopped finely
• 1 knob of ginger, minced
• 1 cup vegetable stock (I used leftover bouillon stock from another evening)
• 1/4-1/2 tsp each of cumin seed, fenugreek seed, yellow mustard seed, fennel seed (or 1-2 tsp Panchpuran spice mix)
• 1 - 1 1/2 tsp garam masala
• 1/2 - 3/4 tsp turmeric
• Olive or grapeseed oil

-Heat your pan at medium-high for 2-3 minutes, add 2 Tbsp oil

-Cook onion and ginger for 5-7 minutes until onion is translucent 

-Add spices and garbanzo beans (optional) and heat while stirring for 2-3 minutes

-Toss in cabbage and carrots with the vegetable stock

-Simmer over medium heat for 15 minutes or until the liquid is absorbed

-Serve with papadums or over jasmine rice

                         A lovely light dinner

Sesame encrusted ginger tofu

                  Sesame encrusted ginger tofu 

I have made many versions of this dish over the past couple of weeks, last night I found a happy balance of flavors.  

Sesame Encrusted Ginger Tofu

Serves 3-4

• 1 lb extra firm tofu
• 1 knob ginger root, peeled and grated
• Soy Sauce
• Soy milk (I recommend Edensoy unsweetened)
• Rice vinegar
• Hot sauce
• Panko Bread crumbs
• Sesame seeds
• Grapeseed or other neutral oil

-Cut the tofu into uniform squares, approximately 36-40 pieces

-Put tofu into a bowl and mix with 2-3Tbsp of soy sauce and grated ginger root.  Set aside, occasionally stirring gently so all tofu pieces are covered. 

-Place 3 bowls side by side for the tofu dipping ingredients

-Rice flour (or white wheat flour) in bowl #1

- Mix 1 cup soy milk, 1 Tbsp rice vinegar and 2 tsp hot sauce in bowl #2

-Put 1 1/2 - 2 cups panko bread crumbs and 1/4 cups sesame seeds, pulsed in a grinder or food processor for 5-10 seconds, in bowl #3

-While the pan is heating dip the tofu cubes to coat first in the rice flour, next in the soy milk, and finally in the panko sesame bread crumbs.  Set aside on a plate

-Heat heavy deep saute pan to medium high for 3 minutes, add 3/4 cup oil and heat until it moves easily in the pan

-Place one tofu cube in the pan to ensure the oil sizzles, add other tofu cubes in one layer to fill, but not crowd the pan.

-Turn with tongs to brown all sides.  Place on a paper towel lined plate to drain.

I serve with a quick dipping sauce of soy sauce, grated ginger, minced garlic, rice vinegar and a touch of sesame oil.

It goes beautifully with a salad or any Asian cooked greens on the side.  I have not tried baking the tofu yet, but if you do, let me know the results.  

Thank you for reading as always.

-Jenn

Creamy broccoli cashew soup

Broccoli Cashew Soup

I was inspired to create this soup by the beautiful broccoli at the farmers' market and a conversation with a fellow food enthusiast.  I mentioned having the soup long ago and he asked that I try to create a version for my blog.

The result is quite lovely.  Many layers of flavor and texture that provides bursts of broccoli and cashew.

Creamy Broccoli Cashew Soup
Serves 2-3 

• 2/3 cup cashews soaked in water for 4 hours
• 1 medium potato cut into 1 inch cubes
• 2 1/2 cups broccoli florets 
• 1 medium shallot finely chopped
• 1/2 medium sweet onion finely chopped
• 2 vegetable bouillon cubes
• Fresh thyme and oregano tied together in a bouquet garni
• 1 clove of garlic, peeled and left whole
• 2 bay leaves
• Olive oil
• Salt and pepper

-Place clove of garlic and bay leaves in a pot, fill with water to the bottom of the steam basket.

-Steam the broccoli for 4-5 minutes until al dente.  Remove the florets from the water and rinse with cold water in a colander.

-Add the thyme, oregano and potato to the pot and cover with 3-4 cups of water.  Return to a boil and cook until potatoes are tender, approximately 10 minutes

-As the potatoes cook, saute the shallot and onion in olive oil for 5 minutes until soft, add the drained cashews for 2 more minutes.

-Turn off the heat, discard the garni and bay leaves and remove the potatoes from the water, add bouillon cubes and stir.

-Place 1/2 of the broccoli, potatoes, and cashew, shallot saute into a blender or cuisinart with 1 1/2 -  1 3/4 cups of the vegetable broth.  Puree until mostly smooth with a little texture remaining.  Salt and pepper to taste.  Repeat with the other half of the ingredients.

-Enjoy with some crusty bread.

Jenn's Ratatouille

Jenn's Ratatouille

Ratatouille is a  fairly time intensive and involved dish, but the rich resulting flavors make it all worth it.  I read many recipes and used a couple of important hints from Martha Stewart*

After the tomatoes have been baked, all veg added to go into the oven

Served over orzo

Jenn's Ratatouille

Serves 2-3

Pre-heat the oven to 350 F

• 14 oz can of tomatoes
• 2 medium Japanese eggplant, cut in 1 inch cubes
• 2 medium summer squash (golden or zucchini)
• 1 red or yellow bell pepper
• 1 medium sweet onion
• 5 cloves of garlic, slices
• Fresh thyme and oregano
• 2 bay leaves
• Olive oil
• Salt and pepper

-*Put tomatoes in a large baking pan, break up with your hands.  Drizzle with 1 Tbsp of olive oil.  Bake for 30 minutes, stirring every 10 minutes

-*Place eggplant cubes into a sieve, sprinkle with 1 tsp of salt and let drain over a bowl for 20 minutes

-Cut the squash, pepper and onions into the same size pieces as the eggplant

-When the eggplant has sweat its excess moisture, pat dry

-Heat 2 Tbsp of olive oil in a nonstick pan at medium-high heat, add eggplant and cook until browned and soft.

-Remove the eggplant and place on a paper towel to soak up the excess oil

-Add onion to the same pan and cook at medium heat until the onion is soft

-Add garlic and bell peppers, cook for 5 minutes, add squash for 1 more minute

-Place all of the vegetables, the bay leaves, 2 tsp of chopped fresh thyme and 2 tsp of chopped fresh oregano in the tomato sauce.  Stir well.

-Bake covered at 325 for 45-50 minutes

-Remove the cover, bake at 425 for 10-15 minutes

-Take out the bay leaves before serving

Relaxation

I am back from a week of relaxation and time with family.

My first trip to the farmers' market in weeks will be today, looking for something new and fun to cook for everyone.  Until later this week, thank you for staying with me.

With joy, Jenn