Kimchi (Korean Sauerkraut)

This recipe is a nice twist to traditional German sauerkraut – a refreshingly “zingy” flavor.  You can use whatever veggies you have on hand (skip the carrots, if you don’t have ‘em, etc.), and adjust the spicy ingredients for your palate.

Makes 2 quarts

1 head Napa cabbage, cored and shredded

1 bunch green onions, chopped

1 c. carrots, grated

½ c. daikon radish, grated (optional)

1 Tbsp. freshly grated ginger

3 cloves garlic, peeled and minced

½ tsp. dried chile flakes

1 Tbsp. sea salt

4 Tbsp. whey (if not available, use an additional 1 Tbsp. salt)

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  Taken from Nourishing Traditions, by Sally Fallon.

 

Luscious Beet Salad with Toasted Pumpkin Seeds

Dressing:
3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard

¼ teaspoon freshly ground pepper

1 tablespoon finely chopped fresh basil
Salad:
4 large beets with greens

¼ cup pumpkin seeds, toasted
1 bunch beet greens

3 cups fresh arugula, washed and spun dry
2 scallions, finely chopped

¼ pound feta cheese
Place all dressing ingredients in a jar and shake well and set aside.  Remove greens from beets.  Wash beets and place in a large pot covered with water, bring to a boil.  Lower heat and simmer until beets are fork tender (about an hour).  Set aside to cool.  Toast pumpkin seeds by placing seeds in a dry skillet over medium heat.  Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand.  This will toast the seeds evenly and prevent burning.  When seeds begin to puff up and give off a nutty aroma they are ready.  Remove seeds from skillet and set aside.  To prepare beet greens, put them in a 30-60-second dive into boiling water then out. Squeeze excess water out of the cooked beet greens and chop.  Peel beets by holding under a trickle of cold water and pushing the skins off with your fingers. Cut into small cubes.  Put cubed beets, greens, arugula, toasted pumpkin seeds and scallion in a salad bowl.  Pour dressing over salad and toss gently.  Crumble feta cheese on top.  Serve at room temperature or chilled.  Preparation time: 1 hour to cook beets, 15-20 minutes to assemble salad.  Makes 6 servings.  From Feeding the Whole Family by Cynthia Lair.

 

Roasted Beets with Goat Cheese & Pomegranate Dressing

The pomegranate dressing has a sweet-and-sour quality that gives the beets a nice flavor, and the goat cheese adds a tangy note.  Roasting beets develops the sugars and makes them not only sweet but also full flavored.  I recommend beets that are around two to two-and-a-half inches in diameter.  Once the beets are cooked, they keep refrigerated for several days and stay nicely in the vinaigrette for 3-4 days.

6 to 8 medium beets, scrubbed, stem ends trimmed

1 c. oil

½ c. pomegranate juice

¼ c. rice vinegar

2 shallots (or scallions), finely chopped

2 tsp. sugar

1 tsp. salt

½ tsp. freshly ground black pepper

¼ c. thinly sliced fresh basil for garnishing

8 oz. Goat cheese, crumbled for garnishing

Wrap each beet individually in aluminum foil and arrange in insert of 5-to7-quart slow cooker.  Cover and cook on high for 5 hours, until tip of knife inserted into thickest part of beet goes in without any resistance.  Remove beets from slow-cooker insert and allow them to cool.  Unwrap beets and slip skins off with a sharp paring knife.  Cut beets into wedges and transfer to bowl.  Whisk together oil, pomegranate juice, vinegar, shallots, sugar, salt, and pepper in mixing bowl.  Pour mixture over beets and toss to coat.  Marinate beets for at least 2 hours or up to 3 days.  Drain beets and arrange on serving platter and sprinkle with basil and goat cheese.  Serves 6-8.

Found in Slow Cooker: The Best Cookbook Ever by Diane Phillips.

Broccoli Cauliflower Salad

1 med. head cauliflower, broken into florets (about 7 ½ c.)

1 med. bunch broccoli, cut into florets (about 4 c.)                                      2 c. seedless red grapes

6 green onions with tops, sliced                                                                         2 c. (8oz.) shredded mozzarella cheese 2 c. mayonnaise (however much you like)                                                     ¼ c. grated Parmesan cheese

2 Tbsp. sugar                                                                                                        2 Tbsp. cider vinegar

½ -1 pound sliced bacon, cooked and crumbled                                           Leaf lettuce

Additional red grapes, optional

In a large bowl, combine the cauliflower, broccoli, grapes, onions, and mozzarella cheese.  Combine the mayo, Parmesan cheese, sugar and vinegar; pour over vegetable mixture and toss to coat.  Cover and refrigerate for at least 2 hrs.  Just before serving, stir in bacon.  Transfer to a lettuce-lined bowl.  Garnish with grapes if desired.  Yield: 15-20 servings.

Scallion Goat Cheese Muffins

1 cup whole milk

4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour

1 tablespoon baking powder
1 1/2 teaspoons sugar

1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter

1 large egg
1 bunch scallions

Preheat oven to 400F. and butter twelve 1/3-cup muffin cups.  In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift together flour, baking powder, sugar, and salt. Melt butter, and in another small bowl whisk it together with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes. Makes 12 muffins. Found in Gourmet mag.

Lucsious Beet Salad with Toasted Pumpkin Seeds

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard

¼ teaspoon freshly ground pepper
1 tablespoon finely chopped fresh basil
Salad:
4 large beets with greens

¼ cup pumpkin seeds, toasted
1 bunch beet greens

3 cups fresh arugula, spinach, or watercress, washed and spun dry
2 scallions, finely chopped

¼ pound feta cheese
Place all dressing ingredients in a jar and shake well and set aside.  Remove greens from beets.  Wash beets and place in a large pot covered with water, bring to a boil.  Lower heat and simmer until beets are fork tender (about an hour).  You can hasten this step by pressure cooking beets as described in the video.  Set aside to cool.  Toast pumpkin seeds by placing seeds in a dry skillet over medium heat.  Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand.  This will toast the seeds evenly and prevent burning.  When seeds begin to puff up and give off a nutty aroma they are ready.  Remove seeds from skillet and set aside.  To prepare beet greens, dive them into boiling water for 30-60 seconds, then out. Squeeze excess water out of the cooked beet greens and chop.  If the greens on your beets are wilted or puny, skip this step and use more fresh spinach, watercress or arugula instead. Peel beets by holding under a trickle of cold water and pushing the skins off with your fingers. Cut into small cubes.  Put cubed beets, greens, arugula, toasted pumpkin seeds and scallion in a salad bowl.  Pour dressing over salad and toss gently.  Crumble feta cheese on top.  Serve at room temperature or chilled.  Preparation time: 1 hour to cook beets, 15-20 minutes to assemble salad.  Makes 6 servings. From Feeding the Whole Family by Cynthia Lair or http://www.cookusinterruptus.com

Corn and Broccoli Calzones

Serve these veggie-filled turnovers with your favorite marinara sauce for dipping.

1 ½ c. chopped broccoli florets

1 ½ c. fresh corn kernels (about 3 ears)

1 c. shredded mozzarella

2/3 c. ricotta cheese

4 scallions, thinly sliced

¼ c. chopped fresh basil

½ tsp. garlic powder

¼ tsp. salt

¼ tsp. freshly ground pepper

Flour for dusting

20 oz. prepared whole-wheat pizza dough, thawed if frozen

2 tsp. oil

Position racks in the upper and lower thirds of oven; preheat to 475 F.  Coat 2 baking sheets with cooking spray.  Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.  On a lightly floured surface, divide dough into 6 pieces.  Roll each piece into an 8-inch circle.  Place a generous ¾-c. filling on one half of each circle, leaving a 1-inch border of dough.  Brush the border with water and fold the top half over the filling.  Fold the edges over and crimp with a fork to seal.  Make several small slits in the top to vent steam; brush each calzone with oil.  Transfer the calzones to the prepared baking sheets.  Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes.  Let cool slightly before serving.  Makes 6 calzones.  Eating Well magazine July/August 2007.