Tag Archives: spinach

Mighty green Midgets

EmpanadDSC_3699

Our CSA delivery has just started and we are loaded. This year we are sharing on a bi-montly schedule with a nice neighbor. Easier sharing, provided you have a big fridge. A good way to work leafy greens of all kind is steaming them and then fold them into empanadas with butternut squash as a sweet component. We like little ones and whole wheat dough, which I haven’t seen ready-made yet; so we made our own dough, which is a little more work, but you will be rewarded with easy to handle, handsome dough. Our newest tool is a tortilla press, which helps turning doughballs into small disks. Just some touchup and you can fill them. Better with two person handling… See recipe

Indian Rice

CurryDSC_3171.1Wild Rice is native in North America and China. The long grain has a dark, chewy outer skin with a delicate inner core and a nutty vegetal taste. It is a cousin to white rice, but is higher in protein than other grains and has recently gained popularity as local gluten free speciality in the US.

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Artisanal food

Whole wheat, artisanal pasta can be bought in bulk. As a package designer, I should be ashamed, but I love bulk from a NYC Co-op or from our local WF. This particular rough shaped whole wheat rigatoni for example feels very country like. Today I tested a quicky recipe for a vegan ‘Alfredo’, which compliments the taste of the pasta well. Home made pastas may also go well with following recipe. Different than the traditional ‘double trouble’ butter and cheese sauce, this cheesy sauce is a cold blend, poured over the hot al dente pasta and blended with blanched spinach. You may just chop the spinach and blend it in raw, but I like to blanch to remove some oxalic acid and make it more tender. The rather wintery recipe relies on dried herbs, but by all means, add fresh minced garlic if you have time… a very quick and satisfying dish. See recipe

Swabian delicacies

Spätzle are the German answer to Gnocchi! The popular board scraped or machine sliced fresh pasta, traditionally from Swabia, is flavored with spinach or cheese. Above picture shows the spinach style, which indeed looks as if someone slayed a dragon. There should be, other flavors possible. Just as the Gnocchi, they taste better freshly made. I veganized the recipe and also made a very convincing and tasty cheese sauce with it. Serve with salad and you will have a great lunch. Recipe

Beat the Heat

We are in the midst of dog days… Heat around the 90’s and high humidity. I catch myself thinking twice if I should use oven and stove. Not primarily to save energy, but to keep the carefully balanced inside temperature down. In that sense using a pressure cooker for grains and beans is a blessing as it really reduces cooking time.
Today’s CSA pickup had some surprise ingredients such as optional okra. What about an African Stew? At least the heat helps to make it feel very authentic…   See recipe

Leafy greens, again…

Our refrigerator is crowded… and more delivery of leafy CSA greens are coming this week. Something to build into our food plan.
Jorge’s mother makes huge pans of chard in scrambled eggs. And then there are green spinach pancakes, also with eggs. What if you blend lots of greens with just little flour and some tofu? …You’ll get little green cowpies. The patties are baked and then served with
my veg version of  Tzatziki, the greek cucumber yoghurt. In summer the patties can also be eaten cold at picnics and last for a couple of days in the refrigerator. See here for recipe

Loaded with bitter greens?

Bitter greens have a healthy reputation… Low in calories and high in nutrients! Again this week, our CSA load of mustard greens and Bok Choi, was grimly sitting in the fridge and next day would bring another load. Asian stir fry again? Meh! Whenever in doubt, make empanadas! These tasty Latin bites work also with bitter greens instead of spinach – actually quite nice! Cool down and eat after baking or even cold the day after… It is always good to keep some empanada shells in the freezer… See recipe here