Please, need ideas to use up LOTS of broccoli, cauliflower, kohlrabi, kale, cabbage, etc.
We eat tons of veggies (no red meat but poultry and seafood, yes). Right now we just have a whole bunch of:
*Cauliflower (6 heads)
*Broccoli (8 heads)
*Kale (about 8 bunches worth)
*Kohlrabi (about 8)
*Cabbages (mostly green, about 4)
*Turnips (about 12 medium)
*Beets (about 12 medium, with their greens)
And probably something else I am forgetting.
I use all of these veggies all the time, just ended up with a lot at the end of our CSA and then harvested everything else (except the Swiss chard) from the garden yesterday. I am specifically looking for recipes that use LOTs of any (or all) of these ingredients.
There are only two of us, so recipes that use a lot of any of these veggies "per serving" would be appreciated.
I can cook anything, does not have to be easy, we mostly do veg meals but meats are okay, just not red meat (I do turkey or duck bacon for bacon).
Have recently being doing variations on kohlrabi slaws (raw), fresh cabbage slaws and salads, roasted cauliflower with tahini on the side, broccoli turnip soup (like broccoli potato but with turnip instead), kale in "almost vegetarian cassoulet", and lentil soup, roasted beets we add to green salads or do the Ottolenghi one with arugula, sunflower seeds, and the maple vinaigrette.
Any suggestions are appreciated.
This Cauliflower with Whipped Goat Cheese is good and oh the whipped goat cheese, feta, cream cheese mix is hard to stop eating. The poaching liquid gives the cauliflower as nice kick. I might try slicing the head before roasting to get more crispy, but have not tried that.
Roasted Cauliflower, Hazelnut and Pomegranate Seed Salad from Ottolenghi is amazing (I used almonds).
1. Beet risotto! Roast and puree the beets. Add them to the risotto toward the end of the rice cooking, add some parmesan and the beet greens... There are some various recipes out there. Some add ginger. You could probably through some kohlrabi in the mix too... or pulled chicken...
2. Beet pasta! This is the best recipe I've found for it, and tis the season: http://www.anappleadaynutrition.com/2.... You don't need any special equipment; if you have pasta-making equipment, you could use it, but you don't need it. I like to serve it with a white sauce with the remainder of the pureed beets or like carbonara with eggs and the remaining beets.
The best kale delivery system we've found is eggs. You can sneak a large amount in quiches really easily.
I had a glorious cooking all day, at home in the rain. All of the dishes I prepared fell under the best thread ever on CH, so I decided to post them here to resurrect the thread (even though it isn't that far gone in the CH scheme of things)
I added in some cauliflower that I had on hand and used pine nuts (cost co size bag) instead of almonds.
I think I over floured the original roux, so I did add some extra liquid at the end. I used kale, spinach, mizuna, parsley, and turnip tops. I'm not serving this as a meal, but I think I will freeze ziplocs to add to soups during the spring veggie soup season.
Love this recipe! Tried and true.
I throw away my carrot tops before I store them. I think I read something in CI one time that said the carrots store longer without their tops. I wish I'd had some for my gumbo.
Love the name of this blog. It's not the first recipe that I've done from this site. I'll have to wait a couple of days for the results.
suggestions from other CH'ers.
Yes, I did actually have ALL of these veggies in my fridge. I found myself a week behind on my CSA deliveries. I shouldn't have to cook for at least 5 days. Tons of vitamins and fiber to be had by all!!
Still waiting for beets.
Tonight made toasted sandwiches with the following, between two slices of beet bread: thinly sliced turkey, giardiniera, homemade mayo, thinly sliced Italian provolone, and pickled green peppers.
Served with green salad dressed with a red wine mustard vinaigrette.
The beet bread and giardiniera were both delicious!
Tonight I made a half recipe of the Nigel Slater Beet Cake as cupcakes. It made 9 cupcakes. I have some leftover cream cheese frosting from a previous baking situation so I will try that with the cupcakes. They are cooling so I haven't tasted them yet.
Update: just tasted the beet cake cupcakes, very nice. Recommend.
I also made the beet bread from girl vs. dough, that is baking now.
I just made the broccoli slaw (link above) recipe from Smitten Kitchen. Very tasty. Added a dash more vinegar. Didn't put onion in the salad, just the shallot in the dressing was good (the shallot was strong enough). Subbed dried sour cherry cherries for cranberries since apparently you have to have purchased dried cranberries and put them in your pantry for them to be there when you go looking. I also used homemade mayo that has a little cilantro and garlic in it.
"since apparently you have to have purchased dried cranberries and put them in your pantry for them to be there when you go looking"
LOL - I thought I was the only one to have played the "ingredient search" game recently. In my case I did eventually find the item, a spice jar, which I KNEW doggone well was in there 'cause I'd updated the cupboard inventory just the day before and had held it in my hand. Eventually found it trying to escape -- over the walled bars of the sliding tray and tiptoeing toward the cupboard door on the outside track near the shelf wall.
Update: so, I have now used up (but not eaten up all of) the cauliflower, the kohlrabi (except for 2 kohlrabi I have designated to make the Momofuku quick pickles when I can figure out the recipe), the turnips, and about 6 beets. But I did just find another sack with 6 large beets in it, so I still have at least a dozen beets.
I am not too worried about the cabbage since that keeps well and we eat lots of cabbage (but I will try some of the cabbage recipes folks shared here).
I want to try to make a good dent in the broccoli now. I am going to try a broccoli salad recipe and will keep working on the broccoli. I might try this one from smitten kitchen since it doesn't call for bacon:http://smittenkitchen.com/blog/2009/0...
I will mention, in case it spurs the imagination, that I also have a lot of spinach (not baby, the curly leaf kind).
It has been interesting to see all the delicious sounding and tasting cauliflower recipes. I think I need to work on the broccoli now since the cauliflower is starting to disappear but the broccoli is still mostly in the fridge.
I made a cauliflower soup and am working on the giardiniera now.
I hope you love the giardiniera as much as we do.
I just thought of a few things and I apologize if any has been mentioned before. First, I recently discovered that if you re-cut your broccoli stems just a bit and stand them up in a glass of water with a plastic bag covering the heads, they will stay fresh so much longer. Second, a couple of really good broccoli salads: http://www.nytimes.com/2008/02/20/dining/201arex.html?ref=dining
I cut back on the olive oil in the first (I think to a half cup) and halved the mayo in the second. It just so happens that both seemed excessive to me and I had plenty of dressing for both with my reductions.
Here is a great cauliflower recipe from Suzanne Goin:
Roasted cauliflower, curry & red vinegar
4 medium sized heads of cauliflower, cored and cut into florets
1medium yellow onion peeled, cored and quartered
1/2 cup extra virgin olive oil
1/4 pound unsalted butter, melted
1 tsp. coriander, toasted and ground
1 tsp. cumin seed, toasted and ground
1 Tbs. plus 1 tsp. curry powder
2 Tbs. bittersweet paprika
1/3 cup red wine vinegar
1/4 cup chopped fresh cilantro
-preheat the oven to 450 degrees
-combine the cauliflower and onion, being sure to separate all the “petals” of the onion.
-add the olive oil and melted butter, toss to coat.
-combine the salt, pepper and spices and sprinkle evenly over the cauliflower mix
-add the vinegar and toss well to combine.
-put into a baking dish big enough to hold all the cauliflower in a single layer. Place uncovered in the oven
-cook 25-35 minutes, until tender, stirring the cauliflower every 5-7 minutes to assure even browning.
-stir in the chopped cilantro and serve immediately
it will use up both the beets and the cabbage.
here is a recipe:
(if i were making this recipe, i'd substitute filtered water for the vegetable stock)
if you feel you want some protein in the soup add some shelled edamame.
We love borscht!
Yes, I have made an enjoyed that borscht recipe before. Thank you for reminding me of it! I also really like this version that uses the beets and the greens (from Deborah Madison's Vegetable Soups). I have the cookbook, but I found this link online.
Although beets tend to last for a while, you could make these latkes: http://www.standard.co.uk/lifestyle/foodanddrink/eat-like-a-girl-beetroot-latkes-7311812.html.
I've also made a very successful beetroot tarte tatin from Hugh Fearnley-Whittingstall: the reicpe calls for baby beetroot but I use normal-sized ones. Recipe is here: http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/baby-beetroot-tarte-tatin-recipe.
I can think of a few ideas for the broccoli which might be a bit 'different' (http://www.bbc.co.uk/food/recipes/beef_jhal_faraizi_karhai_92693) - scroll down - but not for 8 heads!
Finally: I haven't every eaten kohlrabi but I saw this while looking up the other recipes: http://www.guardian.co.uk/lifeandstyl.... They might be a bit too similar to your current slaw recipes, though.
The latkes were very good. I served them with homemade (unsweetened) pink lady applesauce, sour cream, and over easy eggs. I think if I make them again (and was not in such a hungry hurry as I was this morning) I would poach the eggs and saute the beet greens to serve alongside.
Sometime I will probably try using my regular latke recipe and subbing 1/2 beets for potatoes since these were very good but very beet-y.
I'm glad you liked them! The beets I used were actually quite small - I think I used more than the recipe called for to make up the size of 'normal' beets. I don't think it matters too much unless you have monster or tiny beets and don't adjust. My latkes were quite tender and prone to breaking apart, but still tasty. I agree they were a bit intense though.
It occurred to me just now that you could make a chocolate beetroot cake if you wanted something sweet and different to use up the beets.
I'm going to make the cauliflower cheese soup right now but I'm thinking of using some turnips instead of some of the potatoes since I have a bunch of turnips to use up.
And I'm planning to make this tasty yeasted oat bread to go with it, also a Moosewood recipe, from Sundays at Moosewood. This has been a favorite bread recipe of mine for a long time! http://www.tastebook.com/recipes/2984...
In Texas it is usually pretty warm so rising times are generally fast. It takes about 3 and a half hours, before accounting for the cooling time after the loaf comes out of the oven.
I have also made it in the bread machine (half recipe) as follows: dump in oats and butter. Pour over boiling water, let sit 'til it is warm to the touch, add add'l ingredients, start bread machine cycle (I use sandwich setting which is a light crust), let the machine run.
It has come out very well.
Wasn't a bread machine user until I moved to Texas. My mom searches thrift stores for them so she gifted me an extra one she had. It is too hot here to bake bread in the oven for 8 mos of the year. In the winter it isn't a problem, though.
This is really, really good. Make a double recipe so you'll have some leftovers.
Moosewood Cauliflower-cheese Soup
3 potatoes, cubed, do not peel
2 c. cauliflowerets
2 carrots, chopped
3 cloves garlic, minced
1 onion, chopped
1 1/2 tsp. salt
2 cans chicken broth
2 cans water (more if needed)
1 1/2 c. cheddar cheese, grated
3/4 - 1 c. milk
1/4 tsp. dill weed
1/4 tsp. dry mustard
1 1/2 c. cauliflowerets
green onion or chives
Put potatoes, 2 cups cauliflowerets, carrots, onion, garlic, salt, chicken broth and water in a pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree this mixture in a blender (if preferred you can leave it more chunky than pureed). Put in another pan and whisk in: cheese, milk, dill weed, dry mustard and white pepper. Saute 1 1/2 c. cauliflowerets in butter (or you can steam them) and stir into the soup. Top with green onions or chives and grated cheese.
3 cups shredded cabbage / coleslaw mix
1 Tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon paprika
3/4 cup skim milk
1/4 cup shredded cheese (I like marble jack)
Put cabbage in 2 quart casserole. Sprinkle sugar, salt, paprika over cabbage. Beat together eggs & milk, and pour over cabbage & spices. Top with shredded cheese. Cover and bake 45 minutes in 350 degree oven. 4 servings (happily shared by 2 people as the only side-dish with small main course).
Most of those vegetables would do very well in fried rice. Fry chopped onion/garlic/ginger. Wash, chop then add whichever veggies you want. Cover to braise in a bit of stock. Season with light and dark soy sauces, pinch of sugar, and Shoaxing wine. Sesame oil at the end.
Minestrones are perfect for your vegetables as well as an addition to various pasta dishes, with or without a red sauce, and fritattas, and omelettes.
For the beet greens and the kale, you could make gumbo z'herbes, a delicious dish that uses lots of greens. It's great for Lent, if you observe it, because it is vegetarian.
For the kohlrabi, peel them, slice and blanch, then make a white sauce flavored with nutmeg, pour it over the blanched kohlrabis, sprinkle with gruyere and bake until the cheese starts to brown.
I use beets in risotto, as they give a beautiful color. Stir in some goat cheese at the end.
I don't like turnips, but if I had to use some up, I'd probably steam them until very tender, then mash and sweeten, and use in a dessert pie, which my family would complain about forever.
Cauliflower is delicious in pureed soup with curry. I put cream in mine, but you don't have to, as it's good without it, if not as rich.
This is a recipe for a(n) (sweet) award-winning turnip pie. No, I am not kidding. Your post reminded me of this recipe. I've been too scared to try it but I just might have to. Rereading the comments I found online, they really make it sound like delicious and worth a try.
I've never made gumbo z'herbes, so I should definitely give that a try.
3 ideas for you:
1) Napa cabbage udon miso soup from chow (I made it with regular cabbage)
2) Preserve that cabbaged in the form of kimchi - gazillions of recipes out there in the ether.
3) This cauliflower recipe by Deborah Madison from Local Flavors -
GREEN CAULIFLOWER WITH PARSLEY AND GREEN OLIVES
1 large head cauliflower, broccoflower, or broccoli Romanesco
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
2 Tablespoons finely chopped tarragon
1/2 cup chopped Spanish green olives
2 Tablespoons drained capers, rinsed
1/3 cup olive oil
Sea salt and freshly ground pepper
Manchego cheese (to serve
Cut the cauliflower into small florets; peel and dice the stems. Put the parsley, tarragon, and olives in a bowl with the capers, oil, 1 /2 teaspoon salt, and plenty of pepper.
Steam the cauliflower over salted boiling water until tender, about 5 minutes. Dump it into the bowl and toss well. Taste for salt and pepper.
Serve with a little Manchego cheese grated or shaved over the top.
This hot peanut sauce is great over veggies (cooked or raw) and rice
Hot Peanut Sauce
Makes 4 servings
1 Cup crunch peanut butter
4 Tablespoons soy sauce
1 1/2 T. lemon juice (fresh is best)
1 generous tsp. honey (or more, to taste)
2 cloves garlic, crushed
1 tsp. chili powder
Mix all together in a saucepan & heat briefly to warm (or put in a glass bowl / 4-cup measure and microwave 1 - 2 minute on medium-- careful not to overcook). It should be a thick pouring sauce. Add teaspoons of warm water to thin sauce, if needed.
Pour over cooked rice (or brown rice), topped with cooked vegetables.
Vegetables should include 1 legume beans (chick peas, kidney beans, lima beans or butter beans) and at least 2 others (try to vary texture & color) - spinach, carrots, cauliflower, zucchini, green beans, peas, celery, corn.
Alternate - serve with a bowl of cold raw vegetables and hard cooked eggs (vegetable suggestions: shedded cabbage/coleslaw mix, grated carrots, young beans, bean sprouts, diced cucumber, celery, tomato), and any cold cooked legume bean
I use a similar recipe for a veggie baked chimi's:
1 can (15 oz) black or pinto beans, drained and rinsed
2 tablespoons sliced olives
1 can (7oz) diced green chilies
½ cup of shredded cabbage or coleslaw mix
½ cup shredded sharp cheddar cheese
1/2 cup salsa (can sub roasted red peppers for tomatoes)
Roll up in 3 flour tortilla’s, put on a parchment lined sheet, brush with oil, bake in pre-heated 425F oven for 15 minutes. Serve with garnishes such as sour cream or yogurt, avocado, cilantro, shredded cabbage, salsa, etc. (pick one or three)
This veggie pizza would help with a small amount of the broccoli and cauliflower
Veggie Pizza Appetizer
1 package refrigerator crescent rolls
4 oz. cream cheese
½ cup Miracle Whip salad dressing
1 Tablespoon Hidden Valley Ranch Dressing dry mix (about 1/2 package)
4 cups raw mixed vegetables, (enough veggies to fill a 1 quart bag, before shredding). Shred/chop fine with miniature food processor. Suggestions: use a vegetable medley bag from grocery, or get any mix of these -- broccoli, carrots, cauliflower, celery, radish, cucumbers, chopped black olives, onion. If using a food processor, chop each kind of veggie separately to get uniform sizes.
Preheat oven to 350-375 degrees (temp as shown on crescent roll package).
Unroll but don’t separate crescent rolls, and place flat in a 9 x 13 pan. Pat to remove perforations and press up side of pan to make a small edge on crust. Bake 15 minutes at temperature shown on roll package. Remove pan from oven and allow crust to cool.
Mix cream cheese, Miracle Whip and dry Ranch dressing mix. Spread on cooled crust.
Top with shredded raw veggies. Scatter with diced tomatoes. Top with shredded cheese.
Store in refrigerator until ready to serve. Cut into squares to serve.
I would cook up those beet greens first, while they are still good. I have started using beet greens or chard in recipes calling for spinach. But, about 12 medium beets might only be enough for two meals for two just cooked plain.
Yesterday I made a kale, brussel sprout and pear salad that came from the Boston Globe. The kale is massaged first with the dressing ingredients and left to soften for 30 minutes. I bet you could sub cauliflower or cabbage for brussel sprouts (they were steamed and sliced).
Years ago, Cooking Light magazine did a jalapeno vegetable chowder using cauliflower instead of potatoes. It was only light spicy since the jalapeno was cooked whole and then removed.
I grow beets in the garden every year so I often have lots of their greens to use up - subbing for spinach is a good idea since there are many more recipes that call for spinach. I have even done spanakopita with more than half beet greens (and then spinach and or mustard greens) and that turned out quite well. I have also previously done the beet greens in a white lasagna instead of spinach.
The chowder sounds good.
Thanks for the ideas.
Tonight I ended up making tacos, like potato and chorizo but cauliflower and chorizo (no potato). Used green chiles in the mixture, a little bit of a nice goat/cow cheddar. Served with a tomatillo cilantro salsa and sour cream.
I am planning to make several of these recipes in the next day or two. Actually started to make the cauliflower casserole tonight but realized I was (unbeknownst to me) out of onions! I will remedy that tomorrow and continue my cooking.
Cauliflower is really delicious mixed with onion, or leeks and used as a bed for roasted chicken or turkey. I did this yesterday with a whole head, some yellow onion and fresh garlic beneath chicken drumsticks. Reminiscent of stuffing/dressing.
For the broccoli I would cook in veggie stock, season with curry and purée, adding in a can of coconut milk. Great way to use up a large quantity and freezes well.
Cabbage I use in stir fry in place noodles. Or just sauté with lots of butter. Otherwise, preserving it via fermentation as already stated. Curtido style, with onion, carrot, and hot pepper is my favorite.
A fantastic cauliflower dish I found recently, and am making again tonight.
Cut the head and stem into bite sized pieces. Blanch briefly (a minute or two) and drain.
In a large frying pan heat good olive oil. Fry a couple of cloves of crushed garlic, add a teaspoon of anchovy paste, and freshly ground pepper and mix well. Toss the cauliflower in this mixture.
Mix together about 1/3 cup bread crumbs (I used panko) and a 1/4 cup of grated parmesan. Mix this with the cauliflower in a baking dish, and bake until the breadcrumbs go lightly golden.
The anchovy is essential. It doesn't taste at all fishy, but it adds amazing depth to the taste.
My recent absolute favourite is to chop up a mix of the vegetables in a food processor, making sure there is a reasonable amount of onion/garlic in the mix. Then sautee mixture in a dutch oven with olive oil until browned or caramelized, and proceed with adding ground meat (any quantity), browning it, and then a can or two of tomatoes to make some kind of ragu sauce, to serve with pasta.
A few weeks back, I accidentally ordered extra from my CSA and used this recipe to take care of a large quantity of broccoli, cauliflower, turnip, carrots, celery etc. that I would otherwise likely have no time to use up before they go past their prime. I even managed to use up the leftover holiday turkey in it. Quick and simple, and a family favourite here.
1) I would pickle the beets. Just heat some vinegar, sugar, and mixed pickling spice to boiling and pour over the boiled and peeled beets; store in refrigerator---they keep forever. 2) If you have a freezer you can make any quantity of cheese sauce with 1/2 cup butter and 1/2 cup flour per quart of milk---first make your white sauce then to that quantity add about 4 oz of shredded cheddar cheese---and freeze cauliflower or cabbage au gratin in meal-size portions ready to brown in the oven. 3) An Indian curry of cauliflower, potatoes, and peas.
I did the first time. I now use a good olive oil for the extra flavor. Just have to let it come to room temp (or nuke at 10% power for a few minutes) because the olive oil congeals in the fridge. I actually prefer it at room temp anyway. I take out the amount I need and drain it in a colander. Save the oil and add back to the original container. You need all the oil for the "process" but it is too much for eating as a side salad or on a sandwich. Hope this makes sense. It is really good stuff.
Regarding your turnips why not just cook all in one day, mash and put them in a ziploc bag and freeze flattened. I did this at the end of this summer and really appreciated the convenience of having them preprepared. You could also cook the brocoli and the cauliflower and add some chicken broth to them and freeze. You could reheat with some cream and have creamed soups. Pickled beets are really easy to make just boil the beets until cooked, peel and cut and pickle with water and vinegar and sugar. I like kale in tomato soups with a combination of vegetables. The cabbage mixed with mashed potatoes fried makes for a nice side. I have no idea what to do with the Kohlrabi!
I recently made their recipe for cauliflower cous cous where you grate raw cauliflower so it resembles cooked cous cous and then add a bunch of chopped black olives, roasted red pepper, celery, spinach, garlic and use a touch of plain Greek yogurt and olive oil and fresh lemon juice to add moisture. Chilled & served. The cold, raw salad was incredibly bright and clean eating.
I used a box grater, more control. Smallest holes were too small (I practiced) and the standard cheese grater holes were perfect. Tip: grate into a large bowl sitting in your kitchen sink and cut the whole head into quarters grating each; less fly away buds that way.
It really is good!
I did it in the food processor and it came out perfectly--I used the blade not the grater. The I sauteed in olive oil with garlic, salt and pepper until lightly browned. I gave my husband a bite and he couldn't decide what it was, but he liked it. Nice base for another dish/stew. I would also toss it with butter and some cheese as a rich side.
Your diet is like ours. Hubby doesn't eat any red meat or red meat products, thus we dine on seafood, poultry, & vegetarian recipes. And I also use turkey products (bacon, sausage, etc., etc. ) & duck products (prosciutto, smoked, etc., etc.). These days, there are SO many gourmet poultry products out there, red meat simply isn't missed around here.
That said, for Kohlrabi I simply cube, steam, & serve it in a cheese sauce as a side most frequently. It also makes nice "chips" on a crudite platter. Can also be mashed like potatoes.
Cabbage - outside of the usual ground-turkey filled rolls, I usually just shred & saute it in an obscene amount of butter.
Kale is a favorite, & I use it in so many recipes. Here are a couple we enjoy the most:
BACARDI1 PORTUGUESE KALE & TURKEY SAUSAGE SOUP
One medium onion, peeled & chopped
One pound of kale, de-ribbed & roughly sliced/chopped
1-1/2 quarts or so of chicken stock (if not homemade, I usually use one carton + one can of Swanson's)
Two medium potatoes, peeled & diced -OR- two cans of cannelini/white kidney beans, undrained **
One package (usually 12 to 16 ounces) turkey kielbasa sausage, sliced
Extra Virgin Olive Oil
Salt & Pepper to taste
In a large soup pot add enough olive oil to coat the bottom & saute onion until starting to soften, but not brown. Add sliced sausage & continue sauteeing until everything is just starting to brown a little. Add chicken stock & diced potatoes (if using) & simmer until potatoes are tender - about 15 minutes or so. Add kale & continue cooking until kale is tender. (** if using beans instead of potatoes, add chicken stock & bring to a simmer. Add kale & cook until tender; then add beans & stir gently until beans are just heated thru.) Add salt & freshly ground black pepper to taste & serve.
And then this pasta recipe, which is really nice because it's delicious (& safe) at room temp, thus making it good for potlucks &/or picnics:
BACARDI1 GREEK PENNE PASTA WITH KALE AND FETA
Half to 1 pound penne pasta (Barilla is my favorite brand), cooked according to al dente package directions & drained
1 block/container of Feta cheese, or to taste, chopped/crumbled
Approx. 12-24 Kalamata olives, pitted, & roughly chopped **
Approx. 1 pound/bunch of Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
½ a large or 1 small red onion, peeled & chopped
A few dollops of extra virgin olive oil for sauteeing
Dash or so of chicken broth or water
Dash of crushed red pepper flakes (optional)
While the cooked pasta is draining in a colander, heat the olive oil in the pot the pasta was cooked in & saute the onion until softened but not brown. Add the chopped kale, stir a bit until wilted, & add a dash or 2 of chicken broth or water if necessary to prevent burning. Add chopped olives, cooked pasta, feta cheese, & crushed red pepper & stir again – gently - until pasta is heated through. Serve hot or at room temperature.
** If you can’t obtain pitted olives, pitting them is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.
These look tasty. My husband especially loves olives.
I have some turkey chorizo that I might use in the soup (along with some homemade stock from extra chicken backs and wings). Might try subbing turnips for potatoes (the ones I have are not too strongly flavored and worked really well subbed for potatoes in a broccoli potato soup).
Here are two of my favorite recipes.
You can eat this one hot, room temp, or cold. It reheats well. I add some soy sauce and siracha and give it a little asian sway. One reviewer said they used quinoa instead of wheat berries. I would do that in a pinch, but the chewy wheat berries do add to the dish. I used two bunches of kale.
This is an old stand-by. The only way I've found that I like kohlrabi. It keeps well for up to a week, gets better with age, and even uses the kolhrabi greens!
I'm going to save this thread. I can already tell this is going to get some good results.
Wow, I just made that whole living link kohlrabi salad. Delish!
My husband is outside so I haven't had him taste it but I can tell it is just his kind of dish. He really likes non mayonnaise type slaws. He likes ones with mayo too, but seems to enjoy the ones without it more. (Not sure why, as he slathers the stuff on sandwiches).
I added some fresh shredded fennel because, well, I just thought of it. I tried it before and after the sesame oil and liked it both ways.
I will make this again for sure both with and without the sesame oil. Only other change (other than adding some fennel) was I used 1 tsp honey instead of 2 tsp.
OK just remembered atwo more, both along the pesto/sauce lines (which is nice because you can freeze!)
Kale Pesto (or any kind of greens really) http://www.thekitchn.com/recipe-winter-greens-pesto-recipes-from-the-kitchn-182833
Pasta w/ Broccoli Pesto http://smittenkitchen.com/blog/2012/10/spaghetti-with-broccoli-cream-pesto/
Oh and these, these are very good: http://smittenkitchen.com/blog/2012/0...
I'm sort of a broccoli freak :)
I originally used them just as a side dish for Smitten's Breaded Pork Chops. They'd really be fine with any protein, or maybe with something like mac n cheese.
I also think they'd be good to have 4-6 of them as breakfast or lunch. The author mentions having them with some yogurt or sour cream and suggests the lemon sour cream here: http://smittenkitchen.com/blog/2011/0... or you could even do an egg on top of them for breakfast.
I've been making a kale and apple salad. Finely shredded kale and radicchio or something else red (or not at all), grated apple, grated cheese (I've used a smoked gouda, and an emmenthal which wasn't flavoursome enough), dried cranberries, candied or toast pecans, dressing made with cider vinergar, maple syrup and oil.
Have also fancied trying this:
1. “Whole roast cauliflower from @ReneRedzepiNoma . . .” / 2. “Method. Slice base of caul to get flat surface. Melt hunk of unsalted butter. Place caul flat side down. Add rosemary twig. Lid on.” / 3. “Heat down to low. Leave for 30 mins. Gently check to see if caramelised. Carefully turn over to get a bit of colour on top. Should be tender”. / 4. “Put in bowl flat side up. Deglaze butter mess with tea spoon of vinegar. Cook out for a min. Pour over. Sprinkle with sea salt. Er that's it”.
I chop it up raw [remove the stems first], put in blender with your favorite stock and puree it until it is chopped up/smooth, and then pour the liquid into the pot and cook it with the rice. For additional flavor, you can add a can of green chiles and any other leafy herb you like, such as cilantro.
Yup. We go through a lot of sauerkraut and/or kimchi, the fermented kind. Very easy to do, lasts a long time.
Slice cabbage thinly. Put in crock in layers, adding salt with every layer and pounding the cabbage at every layer enough that some liquid comes out of the cabbage. By the time you're done, the liquid should taste like a salty soup. If you're paranoid, you can add a small amount of vinegar. Weigh down the cabbage so it's all submerged and leave to sit on your counter until it's done to how you like it. For us, in a tropical climate, that's about 3-5 days. In a nontropical climate, it's probably 7-10 days. Then stick it in the fridge. It'll keep for months.
For kimchi, do the above but add ginger, garlic, chilli powder, this, that, and the other thing. But it's basically the same.
Last fall I made many batches of pickled beets in wine syrup with a friend using the produce from her garden with this recipe and my leftover wine from tastings. We canned them, but she has been making this recipe for a couple years now and she said that when she runs out of her canned supply, she makes a couple batches with grocery store beets, doesn't process them, and they keep for a couple months in the refrigerator.
We used red wine for the red beets, white wine with striped beets and yellow beets, and rose' wine for pink or red beets. Here's a photo,
For your cabbage, broccoli stems, and turnip, I suggest Sichuan pickles (pao cai). I've been using this recipe from Nina Simmonds. Green cabbage works just fine, and in fact I kind of like the harder crunch. And you can sub turnip for the daikon. I've noticed that many Chinese restaurants serve up the broccoli stems in their house versions of pao cai, so I've started to as well. Slice them thinly the long direction, better if you peel them. You can leave them in a cold garage or other unheated space if room in the fridge is at a premium.
Both of these recipes will let you save and enjoy your bounty many weeks from now.
re: Melanie Wong
I second the pickled beets idea. I've made them and just put them in jars in the refrigerator, and they keep for a very long time.
If your goal is to use up the veggies, I would suggest you make soup and then freeze the soup for eating in the future. I don't have recipes to point you to, but you could make cream of cauliflower or broccoli, or a kale and bean soup.
re: Melanie Wong
We bought Italbrand red wine vinegar at the local supermarket.
The red wine in a jug was a blend of Central Coast Syrah and Petite Sirah and was so opaque and dark purple, it was basically black. Since the wine had so much color, flavor and tannin, we used some white wine vinegar too.
The jar of blushing beets in the photo linked above was the first one I opened of our production. I served it at Le Diner en Blanc in San Francisco alongside a buffet of mostly white food for the 24 of us in our group. It was very gratifying to hear the question up and down the long table . . . Who made these beets?
It's a great recipe!
Cheesy baked kale chips:
(All these work well in the dehydrator too but not everyone has one.)
This casserole using cauliflower is delicious. I did it with pork sausage but you could do easily with turkey or chicken sausage. http://www.thekitchn.com/recipe-cauliflower-italian-sau-137481 It also reheats pretty well for leftovers.
Also you didn't mention chard in your list but I see you mentioned it below, so I'll pass this along, it's the stuffing we use every year at Thanksgiving, but it doesn't feel overly "Thanksgiving-y" http://www.myrecipes.com/recipe/italian-chard-stuffing-10000001853920/
This is a simple side dish using broccoli: http://www.skinnytaste.com/2009/03/broccoli-and-orzo.html
Also I made these potstickers a few weeks back. I doubled the recipe, and used one large head of cabbage. They freeze well too, just freeze before boiling. http://budgetbytes.blogspot.com/2010/03/pork-ginger-pot-stickers-696-recipe-054.html
Also, I've had this salad at someone else's house and it was delicious: http://www.ourbestbites.com/2012/08/b... I would think you could integrate some of your cabbage too.
Thanks for these ideas. I'll check them out.
Yes, the chard "forest" is still in the garden so while using it ASAP it not required, I do also have lots of chard available.
I'm thinking of trying this Cauliflower and Stilton soup. I don't have Stilton but I have some nice blue cheeses from Rogue Creamery.