washington post 5/10/2017 Ellie Krieger
I was intrigued by this recipe because the description mentions that the taste of the radishes changes from sharp to mellow, like parsnips do when cooked. And I LOVE parsnips. These work equally well with roasting. They taste and look like little red potatoes when they're done, but with fewer calories. There were almost none for anyone else by the time I transferred them to a serving dish!
The author suggest serving them with roasted chicken or meat or as part of a hummus platter.
Ingredients:
2 bushes of medium radishes, about 20, trimmed with 1/2" of the stem left on; and halved (vertically)
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley leaves
1 tsp fresh dill
Directions:
1) Preheat the oven to 450 degrees
2) Place the radishes in a 9x13" backing dish and toss with the oil, salt and pepper. Arrange with cut sides down.
3) Roast for 20-25 minutes, until tender and the cut sides have browned a bit
4) Transfer to a serving dish, sprinkle with the herbs and more salt as needed. Serve warm or at room temperature.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Wednesday, May 10, 2017
Stir Fry Chicken
Here's a quick stir fry recipe, to which you can add any vegetables you choose:
Ingredients:
Canola oil for the pan
3 chicken breasts, cut into bite size pieces, trying to make them approximately equal in size
Salt and pepper to taste
1 onion, cut into chunks, separate to stir fry
2 cloves garlic, chopped
1" ginger grated
Toasted sesame seeds
Sauce:
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp red wine vinegar
1 tsp sesame oil
A few drops Sriracha or Peruvian yellow pepper sauce, to taste
Directions:
1) Coat pan with canola oil. Stir fry onion, garlic and ginger for a few minutes until soft. At this point, you could add bell peppers, broccoli, or other vegetables. Remove from pan.
2) Coat pan again with canola oil, trying to scrape any remains off the bottom of the pain. Stir fry chicken, turning every few minutes until all sides are cooked. Cut into one of the larger pieces to make sure the middle is cooked.
3) While the chicken is cooking, combine the honey, soy, red wine vinegar and sesame oil, with hot sauce to taste. Whisk together. Pour onto chicken and continue to cook. Sprinkle with a coating of sesame seeds.
Ingredients:
Canola oil for the pan
3 chicken breasts, cut into bite size pieces, trying to make them approximately equal in size
Salt and pepper to taste
1 onion, cut into chunks, separate to stir fry
2 cloves garlic, chopped
1" ginger grated
Toasted sesame seeds
Sauce:
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp red wine vinegar
1 tsp sesame oil
A few drops Sriracha or Peruvian yellow pepper sauce, to taste
Directions:
1) Coat pan with canola oil. Stir fry onion, garlic and ginger for a few minutes until soft. At this point, you could add bell peppers, broccoli, or other vegetables. Remove from pan.
2) Coat pan again with canola oil, trying to scrape any remains off the bottom of the pain. Stir fry chicken, turning every few minutes until all sides are cooked. Cut into one of the larger pieces to make sure the middle is cooked.
3) While the chicken is cooking, combine the honey, soy, red wine vinegar and sesame oil, with hot sauce to taste. Whisk together. Pour onto chicken and continue to cook. Sprinkle with a coating of sesame seeds.
Saturday, May 6, 2017
Solterito
YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME10 minutes
Ingredients:
1 1/3 cups quinoa grains, cooked
4 ounce queso fresco, cubed
1/2 cup corn kernels, cooked (or frozen corn, defrosted)
3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
1 small onion, diced
1 tomato, diced
1 rocoto chile, seeded, membrane removed, and chopped
1 yellow chile, seeded, membrane removed, and chopped
1 tablespoon chopped parsley
1 tablespoon chopped huacatay leaves
3/4 cup black olives, cut in strips
4 tablespoons white wine vinegar
5 tablespoons vegetable oil
1/2 teaspoon dried oregano
Salt and pepper
Directions:
1) Place all the ingredients together in a bowl.
2) Mix together well and season with salt and pepper to taste.
3) Serve.
Cooks' Note
If you can't find the specific Peruvian chiles called for here, substitute your favorites. Jalapeño is a decent choice. Substitute half cilantro and half mint if you can't find huacatay leaves.
Peru
Ingredients:
1 1/3 cups quinoa grains, cooked
4 ounce queso fresco, cubed
1/2 cup corn kernels, cooked (or frozen corn, defrosted)
3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
1 small onion, diced
1 tomato, diced
1 rocoto chile, seeded, membrane removed, and chopped
1 yellow chile, seeded, membrane removed, and chopped
1 tablespoon chopped parsley
1 tablespoon chopped huacatay leaves
3/4 cup black olives, cut in strips
4 tablespoons white wine vinegar
5 tablespoons vegetable oil
1/2 teaspoon dried oregano
Salt and pepper
Directions:
1) Place all the ingredients together in a bowl.
2) Mix together well and season with salt and pepper to taste.
3) Serve.
Cooks' Note
If you can't find the specific Peruvian chiles called for here, substitute your favorites. Jalapeño is a decent choice. Substitute half cilantro and half mint if you can't find huacatay leaves.
Peru
Sweet Potato Skordalia
This is a very interesting recipe - thick texture, very good taste. Tried it with 1/4 cup water. To decrease calories, I might try it with more water and less oil next time. Thick and fluffy - can eat it like mashed potatoes, but the oil and nuts would raise the calorie count some. The parsley doesn't matter so much either way. The vinegar and garlic are really the winners here! I'll need to use it as a dip with cucumbers or chips and see which way it seems better.
Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.
Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating. A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers. We know you’ll love this simple fresh dish.
Ingredients:
6 cups sweet potatoes or yams, peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾ cup almonds, roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water
Directions:
1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!
Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99
Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.
Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating. A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers. We know you’ll love this simple fresh dish.
Ingredients:
6 cups sweet potatoes or yams, peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾ cup almonds, roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water
Directions:
1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!
Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99
Roasted and Charred Broccoli with Peanuts
http://www.epicurious.com/recipes/food/reviews/roasted-and-charred-broccoli-with-peanuts-51260420?_rand=0.33772552921436727
I received 3 broccoli crowns today in my Hungry Harvest delivery, so I searched epicurious for recipes. This one is simple, but very tasty - even though I forgot to add the vinegar! The roasted stems end up being like broccoli chips! I added this to chickpea pasta that I had cooked the day before, topped it with the leek, since I didn't have scallions, and it was delicious. For easier cleanup, you can use olive oil to toss the broccoli florets.
Ingredients:
1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced (or a leek, tossed in olive oil and sautéed)
Flaky sea salt (such as Maldon)
Directions:
1) Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop.
2) Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
3) Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
4) Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
I received 3 broccoli crowns today in my Hungry Harvest delivery, so I searched epicurious for recipes. This one is simple, but very tasty - even though I forgot to add the vinegar! The roasted stems end up being like broccoli chips! I added this to chickpea pasta that I had cooked the day before, topped it with the leek, since I didn't have scallions, and it was delicious. For easier cleanup, you can use olive oil to toss the broccoli florets.
Ingredients:
1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced (or a leek, tossed in olive oil and sautéed)
Flaky sea salt (such as Maldon)
Directions:
1) Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop.
2) Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
3) Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.
4) Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
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