Monday, March 21, 2011

Spicy Creamed Greens with Roots

While I have to admit that mustard greens were probably the hardest for my family to adjust to, I have actually enjoyed cooking with them and experiencing the results. Last week, we made Saag Paneer (cousin to the ubiquitous Indian dish, Palak Paneer, but apparently Saag is traditionally made with a combination of mustard greens and spinach, whereas the palak is just spinach). It was super tasty and because of the strong curry spices, the bitterness of the mustard greens is quite muted. The same goes for this dish, which incorporates mustard into the sauce.
Spicy Creamed Greens with Roots
1 bunch mustard greens, trimmed and finely chopped
1 lb rutabagas or turnips, peeled and cubed
2 medium-sized potatoes, cubed (peeling is optional)
1/2 cup chopped onion
1-2 cups broth or water
1 cup sour cream
2 Tbs prepared mustard (Dijon, Honey or other style, or substitute 1 tsp dry mustard)
1 Tbs cider vinegar
1 Tbs sugar or honey (optional--depending if you want a slightly sweet, honey-mustard type sauce or not)
Salt and pepper to taste
Heat 2-3 Tbs oil in a large saucepan or skillet. Add, onions, potatoes and rutabagas/turnips and saute (stirring occasionally) over high heat for 8-10 minutes, until vegetables start to brown and get tender. Add 1 cup broth or water to the pan and quickly stir/scrape to deglaze the browned bits; cover and cook over medium heat 5 minutes more, or until vegetables are fully cooked. Add chopped greens, stir and cover. Cook 3-5 minutes, until greens are wilted and vibrant. Meanwhile, whisk together sour cream, mustard, vinegar and honey (if using) in a small bowl. Reduce heat to low, add sour cream mixture, along with additional broth as needed to make a not-too-thick sauce for the vegetables. Season with salt and pepper to taste.
**Make this a well-rounded meal by adding chopped hard-boiled eggs, chopped ham or sausage if desired.

Wednesday, January 26, 2011

Mushroom-Kale or Spinach Souffle

A Moosewood Cookbook Inspired Recipe!

What you will need:
-a preheated oven to 350 degrees F.
-a lightly greased (butter, coconut oil, olive oil, whatever) deep dish
-6 free range eggs
-1/2 cup feta cheese
-1 cup extra sharp cheddar (you can use less, just eyeball it because the cheese portion can get a bit crazy)
-1/3 cup of parmesan
-1 small package of mushrooms, just the regular ol' kind
-1 yellow onion
-a big bunch of kale (I tried this because I had no spinach and it was yummy! but use spinach if you prefer)
-bit of olive oil
-1 tsp. nutmeg (this is KEY, though it sounds sort of gross, huh?)
-breadcrumbs (optional)

Step 1: steam your kale (or spinach) and saute your onions until soft, then add your mushrooms.
Once kale is done, be sure to drain it, getting as much moisture out as possible.

Step 2: Shred all of your cheese, besides the feta of course! Set a little bit of cheddar aside for topping.

Step 3: Put salt and pepper (as much as you like, really) in a large bowl. Also add your eggs to this and whisk around!

Step 4: Add in cheese, mix. Then add in veggies!

Step 5: Take your greased dish and pour all ingredients into it. (You can put a bit of bread crumbs at the bottom and top of it, if you desire) Add your extra cheese to the top and pop in the oven for 45 minutes to and hour, until your top is nicely browned.

Step 6: serve on top of a bed of greens or alone, or maybe with some roasted potatoes for an extra comforting meal? Enjoy!

*I've always wanted to try adding bacon into the mix*
It's worth a try, right?