Jul
04
    
Posted (Lori) in News

It’s going to be too hot to cook for the next few days, and probably for many other days over the summer. Luckily, many of the vegetables e get from CSA need very little cooking. Here’s a batch of recipes that create main dishes or full meals and require 15 minutes of less of cooking heat. There are also several raw beet recipes in the beet section that would fit into this category.

SPICY CHINESE CABBAGE STIR FRY

Adapted from Martha Rose Shulman, New York Times

4 garlic cloves, minced

2 teaspoons minced ginger

½ teaspoon red pepper flakes

1 star anise, broken in half (optional)

2 teaspoons soy sauce (more to taste)

2 tablespoons rice wine vinegar or dry sherry

2 tablespoons peanut or canola oil

1 small Chinese cabbage, 1 to 1 1/2 pounds, shredded

1 medium carrot, cut into julienne

Salt to taste

2 tablespoons minced chives, Chinese chives or cilantro

Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

STEAMED WILD SALMON WITH MIZUNA, SPINACH, SOY SAUCE AND GINGER

Serves 2, adapted from In the Kitchen with A Good Appetite

FROM JOANNE EATS WELL WITH OTHERS BLOG

http://joanne-eatswellwithothers.com

This recipe give you more than just a salad—but still requires only ten minutes of cooking time.

1 tbsp peanut oil

1 tsp toasted sesame oil, plus additional for drizzling

3 cloves garlic, minced

1-inch thick slice peeled fresh ginger, minced

1 bunch spinach

1 bunch mizuna (or another bunch mustard greens)

1 tbsp soy sauce, plus additional for drizzling

2 wild salmon fillets, 6-8 oz each

Kosher salt and freshly ground black pepper

Add the oils to a very large skillet.  Add the ginger and garlic and saute until fragrant and translucent, about 2 minutes. Add the mustard greens, mizuna, soy sauce and 3 tbsp water, and saute until the greens start to wilt, 2 minutes longer.

Spread the greens out in the bottom of the pan.  Season the salmon with salt and pepper.  Place on top of the greens.  Cover the pan, reduce the heat to medium, and let the fish steam until just cooked through, about 6 minutes.  If the pan dries out before the fish is cooked, add a little more water, a tsp at a time.

Uncover the pan and transfer the fish to serving plates. If the greens seem wet, turn the heat to high to cook off any excess moisture.  Serve with rice, drizzled with a little more sesame oil and soy sauce, if desired.

POKE

FROM: The Kitchn https://www.thekitchn.com/how-to-make-the-best-ahi-poke-230389

In Hawaii, poke, a salad of marinated uncooked tuna, can be found in pretty much every situation where food is present. I’ve seen it on fancy hotel buffets next to the seafood bar, in the deli section of grocery stores, and on the table by the tub at family potlucks and birthday parties. Here’s the thing: Poke is pretty simple to make. All the work for this recipe happens when you’re grocery shopping because the ingredients are what really matter.

What Is Poke?

Poke (pronounced poh-keh) is the Hawaiian word for “to slice or cut.” It is also one of the many dishes in Hawaii that is representative of its history; it’s a mix of traditional Hawaiian technique and food, with Japanese ingredients. In its most common form, poke is raw fish cut into bite-sized pieces and marinated with sesame oil; soy sauce (or “shoyu”); onions;inamona, a seasoning mixture of toasted and chopped kukui nuts, or candlenuts; and ‘alaea,a Hawaiian sea salt mixed with red volcanic clay.

Some of these ingredients aren’t exactly ubiquitous, but there have been so many iterations and variations of poke that I assure you that you will be able to find enough suitable substitutes to make this wherever you are at this very moment.

Choosing the Tuna

I have seen poke made with just about every known sea creature imaginable: crab, shrimp, mussels, squid, octopus, abalone, not to mention all the different species of fish. The most common, however, is ahi — or yellowfin tuna. The best fish to purchase for poke is fresh, sashimi-grade tuna. However, if you only have access to frozen, that can work too. The important thing to keep in mind is to make sure that the steak/pieces you purchase have as minimal white streaks as possible. These streaks are essentially connective tissue, and will make the fish rather chewy. If what you buy has some streaking, you can easily remove these with some patience and a sharp knife.

How to Eat Poke

Poke doesn’t require a long wait before you can enjoy it. Two hours and you’re good to go. In fact, you do want to eat it the day you make it, but it will keep in the fridge up to two days.

A bed of chopped lettuce or cold vermicelli noodles are perfectly fine ways to enjoy poke, but if you’re going for the classic, you can’t beat poke served over a bowl of white rice. From there you can top your poke as you like. Fried shallots, crispy won ton strips, furikake, diced avocado, or toasted seaweed just skim the surface of your options. My advice is to taste the poke as is before you begin piling on the extras. You might find that the marinade and pure, rich taste of the fish alone don’t need any gilding.

How To Make Ahi Poke

Serves 12

What You Need

Ingredients

1 pound ahi (yellowfin tuna) steaks

Scant 1/4 cup sweet onion, thinly sliced

1 scallion, sliced on bias (about 1/4 cup)

2 cloves garlic, minced

2 teaspoons black sesame seeds, toasted

2 teaspoons macadamia nuts (roasted and unsalted), chopped and toasted

3 tablespoons soy sauce

2 tablespoons sesame oil

1/4 to 1/2 teaspoon ’alaeaor Hawaiian sea salt, or coarse Kosher salt

1/2 teaspoon red pepper flakes (optional)

Equipment

Glass bowl

Sharp chef knife

Plastic wrap

Instructions

1  Slice the tuna:Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl.

2  Combine all ingredients:Add the onions, garlic, sesame seeds, macadamia nuts, soy sauce, sesame oil, salt, and red pepper flakes. Gently mix until thoroughly combined.

3  Cover and refrigerate:Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days.

Recipe Notes

‘Alaeasalt is less potently salty, and has an earthy, robust flavor due to the iron oxide that contributes to its red color. In addition to its culinary uses, ‘alaea is also used in traditional Hawaiian ceremonies like ritual cleansings or healing. If you don’t know where to find ‘alaea, coarse Hawaiian sea salt is the next best thing. If you don’t have either, coarse Kosher salt is perfectly acceptable.

CHINESE CABBAGE AND TOFU SALAD WITH SESAME DRESSING

From: Deborah Madison

Dressing

1 tablespoon minced fresh ginger

1 large garlic clove, coarsely chopped

1/2 large jalapeño, seeded and chopped

1 tablespoon plus 1 teaspoon tahini (sesame paste)

1 tablespoon Asian sesame oil

1 tablespoon vegetable oil

2 tablespoons soy sauce

2 tablespoons rice vinegar

Salad

Salt

1 pound soft tofu, drained and cut into 1-inch cubes

4 cups finely shredded Chinese or Napa cabbage (about 1/2 large head)

2 cups spinach leaves, finely shredded (see Note)

1 cup finely shredded red cabbage

1 medium kohlrabi or small jicama, peeled and cut into matchsticks

5 large radishes, cut into matchsticks

1 large carrot, shaved into thin curls with a vegetable peeler

Freshly ground pepper

1 tablespoon black sesame seeds or toasted white sesame seeds, for garnish

Combine all of the dressing ingredients in a mini food processor and puree until smooth. Transfer to a bowl. Season with salt and pepper.

Bring a medium saucepan of water to a gentle simmer. Add salt. Put half of the tofu in a small strainer and ease it into the water. Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain. Repeat with the remaining tofu.

On a large platter or individual plates, arrange the tofu, Napa cabbage, spinach, red cabbage, kohlrabi, radishes and carrot strips. Season with salt and pepper. Spoon the dressing over the tofu or pass it separately. Garnish with the sesame seeds and serve.

Make Ahead The dressing can be refrigerated for up to 2 days. Bring to room temperature before serving.

Notes To finely shred spinach leaves (make a chiffonade), simply stack and roll the leaves, then cut them crosswise into thin strips with a sharp knife.

TURKEY-MIZUNA SALAD

Martha Rose Shulman, NYT

Note: The only cooking called for in his recipe is 4-5 minutes for steaming the broccoli; you can, instead, microwave the broccoli for 2 minutes. And you can substitute any cooking green for the mizuna, including this week’s kale, napa cabbage, and frisee

FOR THE SALAD

2 cups mizuna, spinach or arugula or another green (or a combination)

3 cups shredded or diced cooked turkey

Salt

freshly ground pepper

1 serrano chili, seeded if desired and chopped optional

1 bunch scallions, white part and green, thinly sliced

1 small cucumber, seeded, diced and peeled if waxy

¼ cup chopped cilantro

1 small red bell pepper, cut in thin strips

2 tablespoons coarsely chopped walnuts

2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels optional

FOR THE DRESSING

2 tablespoons fresh lime juice

1 tablespoon seasoned rice wine vinegar

1 garlic clove, minced or put through a press

2 teaspoons finely minced fresh ginger

1 tablespoon soy sauce

2 tablespoons dark Chinese sesame oil or walnut oil

2 tablespoons canola or peanut oil

1/2 cup low-fat buttermilk or plain nonfat yogurt

1 tablespoon turkey stock or water, for thinning out if using yogurt

Line a platter or large bowl with the mizuna or arugula.

Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts

Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.

VEGGIE FRITTATA

See Recipes from America’s Small Farms,p. 24

GREEK ZUCCHINI PANCAKES

See Recipes from America’s Small Farms, p. 151

MASSAGED KALE SALAD WITH ROAST BEEF, CHEDDAR, ALMONDS, AND DRIED FRUIT

A flexible recipe—use whatever meat, cheese, nuts, and fruit that you have on hand; fresh fruit is fine, too.

1 large bunch kale

½ teaspoon olive oil

½ pound roast beef, sliced into strips (see note)

¼ pound cheddar cheese, diced into cubes

¼ cup slivered or blanched almonds, toasted

1/4 cup dried or fresh fruit, chopped

Your favorite salad dressing

Massage the kale: wash and tear into bite-sized pieces;

place in a large serving bowl and add the olive oil. Put your hands into the bowl and massage the oil into the kale It will take 3-5 minutes until the kale becomes softer and more flexible and less its taste milder.

Add the rest of the ingredients to the bowl.

GRAIN BOWL

There are several quick-cooking whole grains that can be ready in about 15 minutes: try bulgur, buckwheat, quoinoa, teff, even rolled oats.. For four cups of finished grain: Place in large saucepot, cover with water, add another 2 cups of water, 1/2 teaspoon oil an ½ teaspoon salt.  Turn heat to high and bring to a boil then lower heat and simmer until soft.

Drain completely, then line individual serving bowls with the grain. Create a salad with whatever raw and cooked vegetables you have on hand—lettuces, shaved or thinly-sliced carrots, radishes or beets, sautéed  zucchini or mushrooms, chopped onions, avocado, fruit. Add salad dressing or just drizzle with oil and vinegar.

ZUCCHINI CARPACCIO WITH FETA, MINT, AND PINE NUTS

FROM: THE FOOD NETWORK

2 medium zucchini or other summer squash, ends trimmed and sliced into paper-thin rounds

1 teaspoon finely grated lemon zest

  • 4 teaspoons high-quality extra-virgin olive oil
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons loosely packed fresh mint or chervil leaves, coarsely chopped
  • 2 tablespoons pine nuts
  • Combine zucchini rounds and lemon zest in a medium bowl and toss to coat zucchini. Arrange zucchini on a platter, slightly overlapping the slices. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Sprinkle remaining ingredients over zucchini and serve.


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