Quick Carrot Pickles

Quick Carrot Pickles

1# carrots cut into cubes smaller than dice (or you can use 1/2# carrots and 1/2# daikon radish)
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups rice (or white) vinegar

1. Place carrots in a bowl and sprinkle with salt and 2 teaspoons sugar.  Knead with your fingers for 2-3 minutes with your fingers, which expels water and keeps them crisp.  Drain the accumulated liquid, rinse, and return to bowl.  
2. In a small bowl, combine 1/2 cup sugar, the vinegar, and 1 cup lukewarm water.  Stir to dissolve sugar, then pour over carrots.  
3. Let marinate at least one hour before serving, or refrigerate for up to 4 weeks.  

Carrot Soldiers

Carrot Soldiers

1-2# carrots, cut into 2-3" lengths
1 large chunk of butter
two bay leaves
sea salt to taste
fresh ground pepper black pepper

1. Find an appropriately sized sauce-pan in which the sliced carrots will fit snugly when stood up side-by-side, like soldiers in an army.
2. With your carrots tightly packed, put the chunk of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper.
3. Add enough water to come half way up the carrots and place the pan on the stove on high heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
4. Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Serve warm!

Colcannon

This is a traditional Irish dish perfect for a busy weeknight.  We like to think of it as the ultimate fast food!

2 1/2# russet potatoes, peeled and cut into large chunks
Salt
5 tablespoons unsalted butter or olive oil
3 lightly packed cups of chopped kale
1/2 cup minced scallions or chives
1 cup milk or cream
1.  Boil the potatoes in water to cover until fork tender, about 15 minutes.  Drain and leave in a colander.
2.  Melt the butter in the potato pot and add the kale once it's hot.  Cook until wilted, then add the scallions/chives and mix together for 2-3 minutes.  
3.  Pour in the milk or cream, add the potatoes and mix well with a fork or a masher.  Add salt to taste then serve.

Carrot and Ginger Soup

4 cups vegetable broth
1 yellow onion, chopped
3 garlic cloves,finely chopped
2 teaspoons ginger, freshly grated
1 pound carrots, coarsely chopped
1 medium potato, peeled and roughly chopped
1 teaspoon lemon juice, or more to taste
chives or parsley for garnish
1. Heat half a cup of broth over medium heat in a large saucepan.  Add onion and garlic and cook until tender, about 6 minutes.  Stir in ginger, carrots, potato and remaining broth and heat to a boil.  
2.  Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.  
3.  In batches, carefully puree in a blender or food processor.  Add water or broth until it's the right consistency, if needed.
4.  Add lemon juice and garnish right before serving.  
Serves 4

Spinach Stew with Chicken

This recipe comes from North Africa, but is equally good in North Idaho!  Serves 4 and can be served with rice.
1/2 lb spinach
1 lb chicken thighs and wings
2 onions, sliced
2 carrots, diced
1 clove garlic, crushed
1 tsp fresh grated ginger
2 tbs neutral oil like canola
salt and pepper to taste
1 tsp chili powder
1 tsp curry powder
pinch thyme
1. Heat the oil and add the chicken.  Add the onion, garlic, ginger, and spices.  Stir fry for 2 minutes.
2.  Add carrots and 1 1/2 cups water, cover, and cook for 15 minutes.
3.  Add the spinach and taste for seasoning.  Cover and simmer until fully cooked.

Kale and Cream Cheese Omelet

1/2 tablespoon olive oil

1/2 red onion, thinly sliced

1/4 cup sun dried tomatoes in olive oil

1 cup chopped kale (or spinach)

2 eggs

1 tablespoon cold water

1 1/2 oz cream cheese in thin slices

1. Heat oil in a small skillet and cook onion until caramelized.  Add tomatoes and kale and cook until wilted.  Remove from pan.

2.  In a small bowl, whisk together the eggs and water, then pour into hot skillet.  Top one side with cream cheese.  

3.  When eggs have barely set, add vegetables then fold the other side over to cover.  Cover the pan until the eggs are just set, 2-3 minutes.

Baby Bok Choi Coleslaw

1/2 cup rice wine vinegar

4 teaspoons sugar

1/2 teaspoon salt

1/2 pound baby bok choi

1.  Mix vinegar, sugar and salt in a medium bowl.  Add chopped bok choi, toss and serve.

Wilted Asian Greens

2 eggs

4 slices bacon

1 bunch Asian stir fry greens

1/2 teaspoon salt

2-4 tablespoons vinegar

sprinkle of hot red chili flakes

1. Hard boil the eggs.  Cool, peel and set aside.

2. Fry the bacon then remove from pan and drain all but 2 tablespoons of the fat.  Add the Asian greens and stir fry until wilted.  Season with salt.

3.  Remove from pan and put on a plate.  Top with crumbled bacon and egg, sprinkle with vinegar and chili flakes, then serve.

Carrot Salad with Yogurt-Cumin Dressing

2 bunches carrots, shredded
1/3 cup yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup raisins
1/4 cup chopped fresh mint or cilantro
1. Place shredded carrots in a large bowl and toss with the raisins.
2.  Whisk together yogurt, olive oil, lemon juice, garlic, cumin, and coriander.
3.  Pour dressing over carrots, toss to coat and serve cool or at room temperature.  Serves 4.

Roasted Whole Carrots

1 bunch carrots, tops removed and large ones sliced in half lengthwise
1/4 cup olive oil
5 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
1.  Preheat oven to 450.  Put oil in a large ovenproof skillet over medium high heat.  When it shimmers, arrange the carrots in one layer, toss in the garlic and sprinkle with salt and pepper.
2.  Cook, undisturbed, until the carrots begin to brown, 5-10 minutes, then transfer to oven.  Cook, shaking pan occasionally, until the carrots are quite brown and are easily pierced with a knife, about 30 minutes.
3.  Taste and adjust seasoning, then drizzle on balsamic vinegar and serve hot or warm.  Serves 4 as a side dish.

Creamy Greens Soup

2 peeled garlic cloves, minced

1 medium onion, chopped
3 cups water
Salt and pepper to taste
8 oz fresh spinach, kale, Asian greens or a combination, chopped
1/2 cup fresh parsley
1 1/2 cups Greek-style yogurt
1.  Put onion, garlic, water, salt and pepper in a pot over high heat.  Boil, cover, and lower the heat, then simmer until the onion is tender, about 10 minutes.
2.  Add greens and parsley; cook until the greens are tender, 2-3 minutes.  Add 1 cup yogurt and then puree with an immersion blender or let cool slightly and use a food processor or blender.  Garnish with more parsley and a dollop of yogurt on each bowl.  Serves 4.

Miso Soup

4 cups water

3" strip dried kelp, but into thin ribbons

1" knob fresh ginger, roughly chopped

2 small carrots, sliced into coins

1/2 bundle Asian noodles such as buckwheat soba

1/2 bunch greens (kale, cabbage, bok choi, Asian stir fry greens)

2 tablespoons miso paste

1. Bring water to a boil with kelp, ginger and carrots.  

2.  Once boiling, add noodles and greens.  When noodles are tender, turn off heat.

3.  Ladle broth into 4 bowls, and add 1/2 tablespoon miso paste to each bowl.  Stir gently to dissolve.  It is important not to boil miso, for it will lose its healthy properties.

Kale, Bean, Potato and Sausage Soup

1/2 lb smoked sausage such as kielbasa

4 Tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 lb small potatoes, sliced 1/2" thick

Salt and pepper to taste

4 cups packed finely shredded kale

2 cups cooked kidney beans

1. Slice sausage into 1/2" thick rounds.  Cook in 2 tablespoons olive oil until browned.  Remove from pan and drain.  

2.  Add onion and garlic to pan and saute until soft, about 5 mins.  Add potatoes and 6 cups water.  Bring to a boil and simmer 15 minutes.

3.  Drain the potatoes, leaving cooking liquid in pot.  Roughly mash them then return them to the pot.  Season with salt and pepper.

4.  Add the kale, sausage, beans, and 2 tablespoons olive oil to the soup.  Bring to a boil then simmer until the kale has wilted, about 10 minutes.  Check seasonings and serve.

Baby Bok Choi with Soy Sauce and Ginger

2 bunches baby bok choi

1" fresh ginger, roughly chopped

1 Tablespoon sesame seeds

1 Tablespoon roughly chopped garlic

2 Tablespoons soy sauce

1 Tablespoon sesame oil

Drizzle olive oil

1. Heat frying pan over medium high with a drizzle of olive oil.  Add ginger, garlic and sesame seeds.  Stir fry until just starting to brown, about 3 minutes.

2.  Add baby bok choi, kept whole, and sesame oil.  Stir until beginning to wilt.  Add soy sauce then turn heat off after a minute.  Allow soy sauce to caramelize slightly in pan before serving.

Spicy Herby Pesto

Spicy Herb Pesto

What this is is a fresh tasting, pungent mixture that is great rubbed on fish or meats, stirred into rice, spread onto sandwiches, or as a cracker topper.

2 handfuls arugula

1/2 bunch cilantro

1/2 bunch parsley

half of one fresh jalapeno

2 cloves garlic, roughly chopped

1" fresh ginger, roughly chopped

pinch salt

2 Tablespoons olive oil

1. Place all ingredients in a food processor and process for a minute or so, until well blended.  Taste, adjust seasoning, and voila!  

Ribollita

This has been Katherine's favorite recipe to cook for guests ever since she read it in the New York Times Dining section in 2008.

2 Tablespoons olive oil

1 Tablespoon minced garlic

1 Tablespoon fennel seeds

1 teaspoon dried thyme

salt and pepper

3 cups white beans cooked with thyme, salt and fennel seeds

1 14oz can diced tomatoes, or fresh if you have them

1/2 lb spinach or kale

3 cups freshly toasted croutons (see method below)

1.  Heat oil in large, deep skillet.  Add garlic and spices.  Season with salt and pepper to taste. 

2.  Add beans and about 1/2 cup bean cooking liquid.  Stir and simmer over medium heat for 2-3 minutes, then add tomatoes.  Simmer another 2-3 minutes.

3.  Add spinach/kale and stir until wilted.

4.  Add croutons and mix in thoroughly so they don't get too soggy. 

5.  Serve hot with extra bread crumbs sprinkled on top.

CROUTON METHOD

Preheat oven to 350.  Chop day old or older crusty bread into cubes about 1" square.  Lay in a single layer on a baking sheet and drizzle liberally with olive oil.  Sprinkle with salt and put in the oven.  Bake 15-20 minutes, stirring once, until brown and toasted on at least one side.  No need to cool before adding to recipe.

Ribollita, hot on the stove.

Pungent Arugula Pasta

1/4 cup olive oil

1 teaspoon minced garlic

1 serrano or jalapeno chile sliced thin

2 Tablespoons drained capers or chopped olives

1 pound linguine

8 large plum tomatoes or 2 cups canned crushed tomatoes

4 oz fresh arugula

Salt and pepper

1 cup grated romano cheese

1.  Heat oil over medium heat.  Add garlic, chile and capers/olives.  Cook for 1-2 minutes then set aside. 

2.  Cook pasta.  Drain and reserve 1/4 cup cooking water.  Place cooked pasta in a large serving bowl.  

3.  Add pasta cooking water to garlic/chile mix and bring to a boil.  Add tomatoes and arugula and cook only until warm. 

4.  Pour sauce over pasta.  Season with salt and pepper and top with grated cheese.

Spinach and Chick Pea Curry

3 Tablespoons neutral oil

1/2 cup thinly sliced red onion

2 Tablespoons finely chopped fresh ginger

1 Tablespoon curry powder

1 teaspoon garam masala

1/8 teaspoon cayenne

2 cups cooked chick peas

3 cups diced tomatoes

Salt and Pepper

8 oz fresh spinach

4-5 sprigs chopped fresh cilantro 

1/2 cup yogurt for garnish

1.  Heat oil in a large saute pan over medium heat.  Add onions, ginger and spices.  Cook until onion is soft, 5-6 minutes.

2.  Stir in chick peas, tomatoes, salt and pepper to taste.  Add the spinach one handful at a time, stirring as you go until it wilts.  Once all the spinach has been added, stir to mix and cook on low for 8-10 minutes to allow flavors to meld.  

3.  Remove from heat and stir in cilantro.  Serve over rice with a dollop of yogurt on top.

Spencer's Spinach and Eggs

2-3 eggs

Spencer's Spinach and eggs.

2 large handfuls of spinach

salt and pepper to taste

1. Cook eggs any way you like - scrambled is our favorite.  

2. Place spinach on a large plate.  Lay eggs on top.  Sprinkle with salt and pepper.  

Warm Spinach Salad

4 oz bacon, chopped

3/4 pound spinach

1/3 cup sliced red onions

4 tablespoons red wine vinegar

freshly ground black pepper

1 hard cooked egg

1. Mix spinach and onion in a large salad bowl.  Toss with vinegar.

2.  Cook bacon in skillet.  Immediately pour over salad, and then place hot skillet upside down over salad for about 30 seconds.  Toss again.

3.  Sprinkle crumbled egg on top with fresh pepper.