Sunday, July 25, 2010

Indian Feast

We used at least half of this week's bag, plus some leftover beets and some local ground beef to make an Indian Feast. Check out these tasty recipes and photos.

Beet Chutney (from Alice Water's Vegetables)

Toss 4 whole red beets with a splash of olive oil and salt. Cover and roast at 400 degrees for 30 minutes to 1 hour until cooked through. Let cool, peel and cut in 1/8" dice.
Combine beets with 1 tablespoon finely chopped ginger, 2 tsp. finely chopped serrano peppers, 1 Tbs. vegetable oil, 1 tsp. salt, 1/2 tsp. ground pepper, 1 Tbs. finely chopped cilantro, 1 1/2 tsp. red wine vinegar, 1 tsp. lime juice and 1/4 tsp. cayenne. Beet chutney is a tasty way to use beets and adds a nice punch of flavor to the other dishes.

Cucumber Raita (from 1000 Indian Recipes)

Mix together 2 cups plain yogurt, 2-4 cucumbers seeded and diced, 1 large tomato finely chopped, 1 fresh green chile minced, 1/2 tsp. salt, 1/2 tsp ground pepper, 1/2 tsp. paprika, cilantro and mint.

Okra w/ potatoes and tomatoes

I am not a fan of okra. But, I found this recipe that makes it tasty. I think pre-baking the okra helps cut down on the slime factor.

1 1/2 pounds okra cut into 1/2 inch pieces tossed with vegetable oil and salt. Broil 3-5 minutes, then bake at 450 degrees 3-5 minutes. Set aside.
Peel and chop 2-3 yukon potatoes. Boil in salted water for 15-20 minutes until cooked through. In a mortar and pestle mash 1/2 tsp. garlic and 1/2 tsp ginger.
Heat 1 Tbs. oil in skillet. Add 1 small onion coarsely chopped. Cook 5 min. Add potato and cook 3 minutes. Add ginger garlic paste, 1-3 minced green chiles, 1/2 cup chopped fresh cilantro and okra. Cook 5 min.
Add 1 Tbs. ground coriander, 1 tsp. ground cumin, 1/4 tsp. ground turmeric, 1/2 tsp. salt and cook 5-7 mintes. Transfer to serving bowl.
Add 15-18 pear or grape tomatoes sliced in half to the hot pan to deglaze, about 2 minutes. Add them to the serving dish and tope with 1/4 tsp. garam masala.

Pan-Fried ground meat kebabs

In a heavy skillet over medium-high heat add 2 Tbs. chickpea flour and stir until golden. Transfer to a small bowl. Add 1 Tbs. coriander seeds to skillet and heat until fragrant and toasted. Add to bowl. Do the same with 3/4 tsp. cumin seeds and 1/4 tsp. whole black pepper. Add whole spices to mortar and pestle and pound until ground.
In a bowl add 1 pound ground beef and add ground spices, chick pea flour, 1 tsp. salt, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 1 firm roma tomato diced. Mix together.
Make 8 very thin 1/4" thick patties. Add oil to skillet and cook over medium high heat 1-2 minutes each side. Serve hot.

Wednesday, July 21, 2010

Open Sesame

Yes, we have been woefully neglectful of this blog but our CSA 2010 is in full swing - it is week 8 already which is totally crazy. Anyway, just wanted to share a very easy, very delicious recipe that originally is intended for spinach but we attempted with a mix of beet greens and chard with tasty results. So since we are getting a lot of greens, we think this recipe is a nice change of pace and could make even the most ardent green-hater or skeptic smile. It is from the book Japanese Women Don't Get Old or Fat by Naomi Moriyama which isn't exactly a cookbook but a great read with a lot of authentic japanese recipes.

One bunch of greens (book says spinach, but it is great with stronger greens)
2 1/2 tablespoons toasted and ground white sesame seeds (grind in a food processor, chopper or mortar and pestle til coursely chopped)
1 1/2 teaspoons granulated sugar
1 1/2 reduced-sodium soy sauce
Pinch of salt

clean greens. bring large saucepan of water to a boil and cook greens for about a minute, til they are slightly wilted and still green. drain and refresh under cold water. squeeze out excess water.

combine toasted and ground sesame seeds in a small bowl with the sugar, soy and a pinch of salt. stir until well-mixed.

cut the greens into 1-inch pieces, squeeze out excess water and place in a small bowl. pour the sesame mixture over the greens, toss well to combine.

makes a great side dish for any asian dish. we made miso sea bass and coconut rice and the greens matched beautifully. super yum.