Asian style grain bowl with roasted veggies

Perfect for late summer harvest.

Since grain bowls are all the rage, I thought I would test the waters today as my hunger inched up. Having procured some black/forbidden rice at my local natural foods store, I boiled some up, roasted some eggplant, and then a pan of large-julienned carrots, cut up peppers, onion, mushroom at 425 degrees in oiled pans. Added garlic last minute to the carrot mixture. Should go in the oven in this order: carrots, peppers, onion and mushrooms all together. Right after the eggplant wedges go in on their own tray. Then last few minutes mix in garlic with carrot medley.

Asian vinaigrette:  2 T rice wine vinegar, 2 T soy sauce, good dash siracha, toasted sesame oil, olive oil, canola oil, S&P. Whisk together. Not bad, even if there was no ginger in the house.

To cook black rice: Rinse 1 c rice and put in small pot with 1-3/4 c water and some salt. Bring to a boil, cover and cook gently for 30 minutes. Al dente, nutty, delicious!

Assemble: rice on one side, eggplant on the other, carrot medley in middle, drizzle dressing on top. Perhaps top with fresh mozzarella cubes or queso fresca if it’s on hand.

 

Advertisements

Roasted eggplant with stewed lentils

… and fresh tomatoes and mozzarella. (I had fresh locally made mozzarella, so that plate is loaded up!)

Just when eggplants are starting to come in in mid- to late August — plumb and firm, roast some widgets (bigger than wedges) with garlic & oil (&S&P) at 410 degrees for 25 mins.

Put up a pot of vegetable stock with: carrots, celery, onions, parsley, garlic, zucchini if you got lots of it, particularly if it’s getting oldish, and some peppercorns and hey one bay leaf and a new potato if there is one in your kitchen. 45 minutes is it, then strain and chill/freeze.

Use some of the stock to make stewed lentils: Saute onion, then carrots, celery and garlic in oil w/ S&P, some cumin if you’re in the mood; add puy lentils and cover with twice as much stock/water. Simmer about 30-40 minutes until tender.

Plate up:
Stewed lentils
Eggplant
fresh mozzarella pieces
cherry tomatoes, halved on the side, seasoned with some salt & maybe some olive oil.

Mexican summer cabbage slaw

Perfect in hot-hot weather with the first summer cabbages.

Ingredients:

1/2 to 1 whole conehead summer cabbage, cored and sliced thin
1/2 red onion, diced
Cilantro, chopped
Optional: 1 carrot, grated

Dressing:
1/2 c apple cider vinegar
1/2 t salt
1/2 t brown sugar
1 t dried Mexican oregano, crumbled
1 hot pepper, chopped and/or 1/2-1t red pepper flakes

Directions:
Prepare dressing
Core, rinse and slice cabbage and place in large bowl. Pour over liquid and mix with hands or utensils. Add onion and cilantro, and mix again. Refrigerate for 2 hours to one day before serving.

 

Source: The kitchn.comIMG_4871

 

 

Eating zucchini in a non-healthy way

Eating zucchini or, how to eat in season without chomping on sunflower sprouts

Not there’s anything bad about sprouts. But sometimes an eater wants to skip over the raw kale salad and vinegar slaw and eat some comfort food, even if IS summer and the bounty is plentiful!

Here’s how to do it:

Take a non ginormous zucchini or two, plop in a bowl of water to soak (Marcella’s technique for loosening ground sitting vegetable from its soil), boil some pasta, chop a bit of onion and sauté it in butter, add zucchini which you have cut into julienne, pour in some pasta water to reduce, add cream and saffron and reduce again. That’s it!

When your pasta — I recommend fettucine — is done, serve under cream sauce and add grated parmesan. I think I can skip the ice cream on this night. I had my cream in savory form, thanks!

Ingredients:
1/4 # fettucini
4 T chopped onion
1-2 small zucchinis, cut into julienne strips, 1-1/2” by 1/4”
1 c heavy cream
Pinch saffron
grated parmesan

 

Spring variation: substitute asparagus for zucchini; steam it ahead before cutting into 1-1/2” lengths before sautéing as above.

Impromptu summer lunch salad

Hungry mid-day and don’t want to fuss much? Take what you have that is farm fresh and toss together a casual salad.  Here’s what went into today’s salad chez moi: chopped kale, chickpeas, artichoke hearts, raw summer squash, diced peppers.  If I had a red onion, I would have added that to the mix. But this is a no-stress lunch, so not to worry, I told myself.

I wasn’t in the mood for a sharp vinaigrette, so here’s what I did: I started with leftover extra mayonnaise/sour cream from potato salad. To that I added buttermilk and a bit of olive oil and salt.  Voila!

Canned items:  chickpeas, drained and rinsed, artichoke hearts, drained and rinsed, and soaked in olive oil (the oil I later added to creamy dressing, above)

Farmers market/CSA items:

yellow summer squash, sliced thin on mandoline

assorted sweet peppers, cut into large dice

Several leaves of lacinato kale, soaked, dried and chopped fine

YUM!

Summer lentil salad extravaganza

When you find yourself with lovely local lettuce in early summer, and perhaps some leftover grilled chicken, cook up some Puy lentils and assemble a main course salad, great for a crowd. Pomegranate molasses adds a new flavor element to sherry vinaigrette brightened with lemon zest and juice.

Ingredients:
Stewed puy lentils, chilled
Chicken or vegetable stock for cooking lentils
Sherry shallot vinaigrette with shallots macerated in apple cider vinegar, lemon zest & juice, walnut & olive oil, sugar and pomegranate molasses
Leftover chicken, sliced thick or hard boiled eggs or boiled chilled shrimp (omit cheese)
Canned artichoke hearts and bottled roasted peppers, drained and rinsed.
Toasted walnuts (1 c), broken up when cool.
Little turnips, carrots sliced on mandoline
fresh herbs, minced — parsley and chives, at a minimum

Directions:

Cook lentils: Sauté diced carrots, celery, shallot in large saucepan. Add 1 t cumin, crumbled, ground pepper, and less than 1 t dried thyme, crumbled. When done, stir in chopped garlic and cook for one minute.
Stir in 1-1/2 c puy lentils, picked over and rinsed. Turn up heat and add stock to more than cover. Bring to a simmer and cook at least partially covered 20-30 minutes until barely tender — don’t let get mushy. Drain and chill.
Toast 1 c. walnuts in 350 degree oven for 7-8 minutes until fragrant. Let cool, then break up a bit.
Heat olive oil in small sauce pan, add couple garlic cloves cut in half and cook for a couple minutes until slightly browned and aromatic. Remove from heat and let sit.
Drain and rinse artichoke hearts; put on towel and blot dry. Put in bowl and pour garlic oil over them, adding more oil as needed.
Make vinaigrette: minced shallot and apple cider vinegar to macerate 15+ minutes. Lemon zest, lemon juice, sherry vinegar, walnut oil, olive oil, dash sugar (or honey) and 1-2 t pomegranate molasses, S&P. Taste and adjust acid, salt and sweetness as needed. Using a lettuce leaf is a good method of tasting.
When lentils are cool (or brought to room temp if cooked in advance), toss liberally with vinaigrette. Salt as needed.
Mince fresh herbs such as parsley and chives. Mix into lentils with walnuts.
Wash and spin dry lettuce leaves.
Clean turnips and cut thinly on mandoline with carrots and parmesan, if using. Cover and refrigerate to wait for salad assembly.

Assembly:
Lay lettuce leaves around outside of platter. Drizzle with vinaigrette. Dump dressed lentils in center. Top with chicken, artichokes and peppers. Sprinkle on coarsely broken up turnips, etc.

Sautéed chicken breasts, for a change

Let’s say you’ve got the boneless chicken breast sauté technique down, and you have worked it into your repetoire: Cook some vegetables, and then throw a chicken breast or three into a hot sauté pan, make a quick butter/lemon pan sauce and you’re done. Done that 10 times and over it.

Here’s a change of pace I discovered in Diana Henry’s brilliant chicken-all-ways cookbook A Bird in the Hand:  Chicken Breasts with Wild Mushroom sauce.  Here’s an exact recipe: https://tinyurl.com/yd3el7ar

But you will want to buy this book because it will bring chicken back into weeknight — and dinner party — rotation, in a very happy, and low-stress way.

Basically you soak some dried porcini or other wild mushrooms in boiling water for 15 minutes, Sauté some fresh mushrooms in butter — cremini is now my standard fresh mushroom — throw in the soaked dried mushrooms, add in the soaking liquid and some chicken stock, and reduce, and then add in some cream, and reduce again. Easy-peasy. You can make the sauce ahead of cooking the chicken and let it hang nearby while you cook the rest of your meal. Then when you’re ready, you sauté a chicken breast or three, and serve with the sauce. It is very, very delicious. Like the best mushroom bisque. Not too rich, and the soaking liquid adds a bass note/unami flavor. (You may be more of a lady than moi, and serve a delicate amount of sauce with chicken!)

Diana Henry has you serve the chicken and mushroom sauce over lentils, which seems to be a fine idea. But I didn’t take the time first go-round. I made a variation of White Dog Cafe’s roasted corn salsa since I had the first of the summer’s corn on hand.