3 June 2014
Today I read this article at NPR that mentions the nutritional benefits of lamb’s quarters (amongst other plants), including this line:
one serving of steamed lamb’s-quarters contained more than 60 percent of the thiamin, 40 percent of the vitamin B6, 60 percent of the calcium and 70 percent of the magnesium of the daily recommended intake.
Impressive! As it turns out, I had lambs quarters in the fridge (from my CSA, of course) and was feeling vaguely sheepish (lamb? sheep? get it?) that I hadn’t tried it yet. So I spent a few minutes looking online for recipes and ended up trying this simple idea: basically, saute the greens with onion, put in a ramekin, top with an egg and cheese, cook at 350F for 20 minutes. That’s what I made for lunch. I don’t really like the taste of eggs, so I just topped mine with goat cheese. Jonski Papa likes a dish called Turkish eggs, so I put feta on his. We both liked it. It was pretty easy, so I’ll make it again! I might leave out the vinegar, though, and it probably doesn’t need to sautè as long as she recommends.
25 November 2013
Despite this story at NPR telling me that cauliflower is not trending for Thanksgiving this year, I’ve been getting a lot of cauliflower from our CSA the past couple of months. A few years back I kept reading about roasting cauliflower in cocoa powder, so i managed to track down some recipes (including this one, which I’ve tweaked) and found a technique that Jonski Papa and I both like. Someday soon we might even get a child to try it, but I’ll admit that even the cocoa powder doesn’t totally mask the not-so-great smell of roasting cauliflower.
Oven Roasted Cocoa Cauliflower
Preheat oven to 400 F.
1 head cauliflower, cut or broken into florets
1 Tab olive oil
1 Tablespoon cocoa
1.5 tsp paprika (i have smoked sweet paprika on hand right now)
1/8 – 1/4 tsp garlic powder (i use the low end)
1/4 – 1/2 tsp salt (i use 1/4)
You can either toss the cauliflower with the oil and then toss with the dry seasonings, or mix the seasonings into the oil and then toss the cauliflower in that. Once the cauliflower is sufficiently coated, put on a cookie sheet or roasting pan with low sides (for better roasting quality heat flow).
Cook at 400 F for about 25 minutes, until tender (cook less if you prefer it more crunchy). Serve warm. Reheats well if you have leftovers.
Perhaps this will inspire you to buck trendiness and add cauliflower to your Thanksgiving table. After all, cacao is a new world plant, so it’s appropriate from that perspective.
13 June 2008
Spanakorizo is a great dish to make if your CSA box is overrun with spinach (in our case, due to mild and wet spring). I got this recipe from Madhur Jaffrey‘s World Vegetarian (big surprise, I know! Why do I even bother keeping the rest of my cookbooks?). She writes “For a simple Greek meal, you could serve this dish with some kalamata olives, some goat or sheep’s milk cheese (drizzled with olive oil and sprinkled with fresh or dried oregano or thyme), a bean dish, and some crusty bread.” I had Manchego, which is a sheep’s milk cheese, but Spanish instead of Greek. I also threw together a simple bean dish: a can of garbanzos heated with can of chopped tomatoes and green chiles, with some feta added at the end.
The final dish was very tasty and rich, probably from all that olive oil! (Just so you know, it’s much more spinach than rice.) I thought I might have cooked the spinach too long in the first step, because I didn’t have my colander set up ahead of time, but it didn’t ruin the final product. It did seem a bit too salty – or maybe too lemony? Next time I’ll skip the last addition of salt. And I have another giant bag of spinach, maybe I’ll make it again before next Wednesday’s CSA pickup!
Elena Averoff’s Spinach with Rice (Spanakorizo)
p 227 in World Vegetarian by Madhur Jaffrey
1.5 lbs spinach
6 scallions, cut crosswise into fine rings all the way up to the green section
5 Tablespoons olive oil
3 Tab Italian risotto rice or any medium-grain rice
2 Tab finely chopped fresh dill (I don’t like and didn’t have anyway, so happily left out)
1 Tab fresh lemon juice (or more, if desired) (I squoze the half lemon in my fridge directly into dish, so didn’t measure)
Trim the spinach and separate the leaves. Wash well and drain. Bring 12 cups of water to a rolling boil and drop in the spinach leaves. Cook for 1 to 2 minutes, or until they are just wilted. [Although you won’t ruin the dish if you go a bit beyond this.] Drain. Run under cold water and drain in a colander.
Put 2 cups of water in a wide pot and bring to a boil. Put in the scallions, oil, 1/2 tsp salt, and the rice. Cook on med-high heat, stirring now and then, for 10 to 12 minutes, or until the rice is just done and the liquid in the pot is reduced to a little thick sauce. [See photo above – mine didn’t really look like a sauce, but I couldn’t see how it was going to get any saucier so I moved on to the next step!]
Put in the spinach and another 1/2 tsp salt. Stir and cook for 2 to 3 minutes. Add (the dill and) lemon juice and stir to mix. Serve hot.