Tag Archives: gluten-free

Colcannon

Posted on by
Reply

With loads of leafy greens in our winter garden, we’re constantly searching for creative ways to incorporate them into our meals. Look no further than Colcannon — creamy comfort in every forkful, just made for the dreary, mid-winter evening. This traditional Irish mashed potato dish is dressed up with fresh kale or cabbage and leeks (that onion cousin that looks like a giant scallion). In most recipes the ingredients are boiled then mixed together with all sorts of good stuff like butter and cream. We like to sauté the greens and leeks in the butter instead of boiling them — it adds an extra level of flavor.

Continue reading →

Carrot Leek Soup

Posted on by
Reply

Over the years, I’ve discovered a sneaky way to get all sorts of vegetables into my kids: a bowl of soup. What makes soup so universally appealing? Perhaps it’s the intoxicating aroma that permeates every corner of the house when a pot of soup simmers on the stove—or maybe it’s the buttery potato chunks that are often involved. I don’t ask questions, I just stir up enormous, steaming potfuls as often as possible. The leftovers keep well in the fridge and freezer for school lunches or an easy dinner when time’s in short supply.

Use the sweetest carrots for this soup—or add a tiny bit of honey to taste, if you like.

Continue reading →

Indian-style Potatoes and Greens

Posted on by
Reply

 

All sorts of leafy greens work in this dish—kale, chard, spinach, whatever you have. Just keep in mind whether the leaves are delicate or more substantial and cook for the appropriate amount of time. You can substitute turnips or rutabaga for the potatoes if you like. Serve with raita (a cooling yogurt dish) and Indian flat bread such as naan (available frozen at Trader Joe’s). You’ll find all the spices at most grocery stores and any Indian market.

Continue reading →

Indian-Style Mustard Greens

Posted on by
Reply

When you’ve reached your limit of leafy greens sautéed in the Italian style with garlic, try this Indian-inspired twist that’s full of spicy flavor. Any type of leafy green can be used (chard, kale, spinach), just cook greens until tender (some will need less time than others). Substitute whole, canned tomatoes in winter months — they’re usually better than any fresh ones you find this time of year. Garam masala is an Indian blend of warming spices (cinnamon, coriander seed, cloves, cumin and more) that adds just the right punch. You’ll find it in most grocery stores, or any Indian market.

Serve with Indian flat bread such as naan or parantha (sometimes spelled paratha) and yogurt raita. You can make your own parantha or purchase at an Indian restaurant or market. Frozen naan can be found at Trader Joe’s.

Ingredients:

  • Olive oil
  • One small onion, chopped
  • One teaspoon garam masala
  • One teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • One Tablespoon minced fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon turmeric
  • 1-1/2 pounds mustard greens, stems removed, roughly chopped
  • 2 medium tomatoes, chopped
  • Juice of one lemon
  • Salt
Method:
  1. Warm 2 Tablespoons oil in a large skillet.
  2. Add onion, garam masala, coriander and cumin and sauté until onion is soft (about 5 minutes).
  3. Add ginger, garlic and turmeric and cook for a few more minutes.
  4. Add mustard greens, stir well to mix greens with spices and onion and continue to cook for 10 minutes.
  5. Add tomatoes, lemon juice and salt to taste.
  6. Cook for a 3-5 more minutes until tomato is soft.

French Lentils with Sautéed Mushrooms and Roasted Vegetables

Posted on by
1

This recipe was adapted from Clean Start by Terry Walters. Here’s a great opportunity to clear out the fridge, as nearly any winter root (or squash) will work wonderfully.  French green lentils are smaller and darker than brown ones.  They hold their shape in cooking, so are better for salads and pilafs.  You’ll find them at Whole Foods and many grocery stores.

Serves 6

Ingredients:

  • 3 cups peeled and cubed (3/4 inch) mixed roots or winter squash (such as carrot, parsnip, turnip, rutabaga, celery root, potato or butternut squash)
  • 1 large onion peeled and cut into ½ inch wedges
  • Extra virgin olive oil
  • ¾ cup dry French green lentils
  • 3 cups vegetable stock or water
  • Sea salt and freshly ground pepper
  • 2 Tablespoons lemon juice (plus more)
  • 1 Tablespoon butter
  • 4 cups thinly sliced mushrooms
  • 1 Tablespoon white wine or sherry
  • 1 Tablespoon fresh thyme leaves
  • 2 Tablespoons fresh parsley leaves

Method:

  1. Preheat oven to 400 ° F.  Toss roots with olive oil to coat.  Place on a baking sheet.  Toss onion with olive oil to coat and place on a separate baking sheet.  Roast both until tender (onions will take about 25 minutes, roots about 35).  Turn once or twice during cooking.
  2. While vegetables are roasting, place lentils in a saucepan with water/stock and a pinch of salt.  Bring to a boil; reduce heat and cover.  Simmer until tender (about 20 minutes).  Drain well.  Toss with one Tablespoon olive oil and one Tablespoon lemon juice.
  3. In a large skillet, heat butter with one Tablespoon olive oil.  Sauté mushrooms until they’ve reduced in size and browned in many spots.  Add sherry and one Tablespoon lemon juice.  Add thyme and cook until liquid is mostly absorbed.   Fold in lentils and roasted vegetables (with any caramelized pan drippings).  Heat through.  Season with salt and freshly ground pepper.  Toss with parsley and add more lemon juice or olive oil as needed for taste.