Tag Archives: scallions

If You Lead

Yoka-Soba

yoki_soba

Welcome to the FINAL Secret Recipe Club for 2014!  I can’t believe this year is almost over – it has flown by way faster than I thought possible.  While the year hasn’t been the best at times, I’ve come out of it stronger – or at least more determined than ever to succeed.  Enough about that, time to focus on the recipe!  This month I was assigned the Saturday Evening Pot which is run by a husband wife duo, which is rather awesome.   Their motto is “Faith, Family, Food: Flavors of a Fabulous Life” and fully covers everything they feature on their blog.  There are so many amazing recipes on their blog, some created by Chef John while others are ones sent in from friends all over the globe.  I was immediately drawn to their Okinawa Cooking Class recipe for Yoka Soba – minus the pork of course!  Instead I greatly increased the amount of vegetables already featured in the dish, to include adding in a second type of cabbage.

If You Lead

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 green pepper, chopped

3 shallots, chopped

4 large carrots, chopped

1/2 package soba noodles

1 small green cabbage, chopped

1/2 red cabage, chopped

3 scallions, chopped white and greens

1/2 cup soy sauce

1 tbsp sesame seeds

ground black pepper, to taste

Instructions

  1. Heat the vegetable oil in a wok over medium heat. Add the green pepper and shallots and cook for 5 minutes before adding the carrots. Continue cooking for another 10 minutes.
  2. Meanwhile, cook the soba noodles according to the package. Drain, and rinse with cold water and then set aside.
  3. Once the carrots are tender, add the white part of the scallions along with half of the cabbage. As the cabbage wilts, continue to add to the wok.
  4. Add the noodles along with the soy sauce and stir well. Season to taste with the black pepper then top with the scallion greens and the sesame seeds.
  5. Serve and enjoy!
http://dancingveggies.com/2014/12/if-you-lead.html

I also added some sesame seeds for a crunch, but that’s just me – they can easily be left out.  For those craving a meaty version, please check out the original recipe!  I also have a feeling tofu would work great, but still on a low-soy diet as we get ready for next round of fertility treatments.  In theory our transfer will be in a few weeks so will know if it worked sometime around the start of the year.  If it doesn’t work, then we’ll be going for a session every other month for essentially the entire year.  A lot to take in – but hopeful that 2015 will be our year!

In food news, there is a mini-SRC post coming up in two weeks so for those of you looking for something sweet  make sure to come back on the 15th!  The next “real” SRC post will be in early February, which seems so far off now but will be here in just a blink of an eye.


Bring it all Back

Curry Cauliflower Soup

curried_cauliflower_soup

Finally reaching the end of hot soup season – time to put away the stock pot and the dutch oven and get ready for fresh vegetables and cool dishes.  However Mother Nature seems to be wishy-washy right now, and a few of these rainy days have been downright cold!  So brought out my reliable pot and got to work creating a dish that would warm us up, while taking advantage of the early spring produce.  Early spring is the only time I ever get cauliflower, as much as I enjoy the stuff the price is more than a bit insane the rest of the year.  So for these few weeks I will enjoy this pale beauty and figure out how many different ways I can prepare it.

Bring it all Back

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 tbsp yellow curry powder

1/4 tsp cumin seeds

1/4 tsp amchur powder

4 scallions, cut 3/4 way up the greens and divided white vs. green

3 cups cauliflower, florets only

4 cups vegetable stock

1/2 cup plain Greek Yogurt (I used So Delicious Coconut Style)

Instructions

  1. Heat the vegetable oil over medium heat in a large dutch oven. Add the curry powder, cumin, and amchur powder and cook for 2 minutes. Add the white part of the scallions and continue cooking for 3 minutes.
  2. Add the cauliflower and stir well to fully mix in the spices. Continue cooking for 5 minutes, then stir in the stock. Bring to a boil, then covern and turn heat to low. Simmer for 20 minutes.
  3. Use an immersion blender to puree the soup, folding in the yogurt. Cook for a final 5 minutes and then serve.
  4. Top with the scallion greens and enjoy!
http://dancingveggies.com/2014/04/bring-it-all-back.html

For those of you that do “normal” dairy I still recommend using the coconut yogurt as it really adds something to the soup.  While the coconut yogurt isn’t as strong as standard coconut milk (or creme) it still adds enough of a hint to really make the curry POP.  I enjoyed this along with some crusty bread so as to insure that no soup was left behind.

Trust in Me

Braised Eggplant in Spicy Garlic Sauce

Braised Garlic Eggplant

Eggplant is a standard ingredient in my house, it can be cooked in so many ways and essentially goes with everything.  However I tend to always prep it the same way – pressed – and cook it one of two ways: stir fry or baked.  I’ve branched out once before with poached eggplant and wanted to do that again, even it meant having pasta on hand just in case.  So I searched the internet, and my cookbooks, and decided to give braised eggplant a whirl after seeing claims of a softer more flavorful dish.  It’s closer to how eggplant is cooked in most Oriental restaurants and I liked the idea of the eggplant absorbing more sauce, and with that more flavor.  This cooking method also meant I needed to salt my eggplant, instead of pressing it, to insure it was as “dry” as possible for maximum sauce.

Trust in Me

serves 4

Ingredients

3 Japanese (Ichiban) eggplant, roll cut

salt

2 tbsp vegetable oil

5 garlic cloves, diced

1 tsp ginger, diced

3 scallions, diced

4 shallots (green onions), diced - whites and greens

1 thai chili, chopped

1/2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp water

Instructions

  1. Salt the eggplant in a strainer and allow to sit for 30 minutes. Meanwhile chop and prep the remaining vegetables.
  2. Heat the oil in a large flat bottom saute pan. Add the eggplant and cook for 7 minutes, or until eggplant is soft. Add the garlic, ginger, and scallions and continue to cook for another 7-10 minutes.
  3. Meanwhile puree the white parts of the shallots with the chili, soy sauce, and rice vinegar - forming a sticky paste.
  4. Add the paste to the eggplant along with the water. Stir, cover, and cook for 10 minutes then add the green tips of the onions stir and Serve!
http://dancingveggies.com/2013/04/trust-in-me.html

Ever Wanted

Navratan Korma

Navratan Korma

Every now and then I tend to bite off more than I can chew when it comes to blog challenges, and this week’s r/52weeksofcooking is a prime example.  The theme this week was Indian which is a cuisine I’m familiar with and have done a few times in the past.  However I wanted to try something different so instead of my standard tomato based curry I decided to attempt a yogurt based dish, and then go the extra step in making it vegan.  I researched a variety of different dishes before finally deciding on Navratan Korma which translates to Nine Gems Curry.  For my nine gems I settled on: peas, green beans, Indian Eggplant, green bell pepper, tofu (or paneer), Indian red chilies, shallots, cashews, and carrots.  I debated about using cauliflower or broccoli but it’s still too early in the season for them and couldn’t find any at the local market.  Needless to say this is a very (very!!!) prep-heavy dish with lots of cleaning and cutting.

I started prep work with the tofu in order to give it time to press before moving on to the eggplant, for similar reasons, and then all the remaining vegetables.  To figure out the right spices I looked at a variety of online recipes before finally settling on the below combination.  For a more traditional dish use paneer in place of tofu, just keep it mind it will cook a lot faster than tofu and might require additional vegetable oil in order to brown.

Ever Wanted

Serves: serves 5-6

Ingredients

2 tbsp vegetable oil

1/4 tsp cumin seed

1/4 tsp cardamon seeds

1/4 tsp amchoor powder (mango powder)

1/2 tsp tumeric

2 garlic cloves, diced

1 tsp ginger, shredded

3 scallions, diced

1/2 tbsp garam masala

1 lb of tofu, well pressed and drained (can also sub paneer)

4 Indian eggplants, sliced and salted

1 cup spring peas

1 cup green beans, tipped and halved

1/4 lb carrots, cut in to 2inch pieces

1 green pepper, diced

2 Indian red chilis, diced and seeded (optional)

1 cup coconut milk (plain or original - can also used canned version)

1/2 cup plain yogurt (I used So Delicious Coconut - but Almond or Dairy would work as well)

1/4 cup cashews (optional)

Instructions

  1. Heat the olive oil in a large saute dish over medium heat. Once hot add the seeds, spices, garlic, scallions, and ginger. Cook for 2 minutes or until cumin seeds start to split stirring frequently to prevent burning.
  2. Add the tofu and cook for 10 minutes, turning regularly so tofu browns on all sides. Add the remaining vegetables and stir well. Cover and cook for 10 minutes, stirring once to prevent sticking.
  3. Remove lid and add the coconut milk and yogurt. Bring mixture to a simmer and cook for 10 minutes, stirring frequently.
  4. Serve hot over coconut (or regular rice) or with fesh Naan topping the dish with cashews (optional)
http://dancingveggies.com/2013/04/ever-wanted.html

I served the cashews only on top of mine since I couldn’t find a bag that was marked in such a way to indicate it was 100% peanut free.  This dish might have taken a while to get started but it’s incredibly quick to come together and delicious – making all the cutting worth it!  I also have a feeling this dish would work well in a slow cooker and look forward to testing that theory shortly.

Note: I’m submitting this to the So Delicious Dairy Free Recipe Contest

Nobody Else

Green Beans with Spicy Tomato Sauce

spicy_green_beans

Time for the January installation of Random Recipes!  This month the amazing Dom of Belleau Kitchen challenged us to try a recipe from a friend’s cookbook, which worked out perfectly.  For the past few weeks one of my coworkers had been talking about a new cookbook she got and how I had to give it a try.  After telling her about the challenge this month she brought the cookbook right in and started showing me all the recipes from it that I had to try.  Up until she brought in Jamie Oliver’s Great Britain cookbook I had no idea what the book would be, and got quite the kick out of it being a British cookbook since the challenge this month was inspired by UK based Dom being in the US visiting family.  I had my co-worker pick my recipe and she selected the Green Beans with Spicy Tomato Sauce which I had no objections with, outside of one slight dietary tweak.   I also had to figure out what a “knob” of butter was since that is not a standard US measurement.

Nobody Else

serves 4-5, as a side

Ingredients

2 tbsp butter - "one knob" (I used soy butter)

1 tbsp olive oil

4 scallions, chopped until it starts to become dark green

1/2 tbsp chili powder (or tabasco)

5 large tomatoes, grated

1 lb green beans, tips removed and halved

Instructions

  1. Melt the butter in a large saucepan, then add the olive oil and scallions. Cook for 2 minutes before adding the chili powder and grated tomato.
  2. Bring the mixture to a boil and then turn down to a simmer, cooking for 8minutes. Season to taste with salt and pepper.
  3. Meanwhile bring a pot of water to a boil and add the green beans, cook for 5 minutes, then pour the beans in to a water bath. Serve the green beans over the sauce and enjoy!
http://dancingveggies.com/2013/01/nobody-else.html

I’m not sure how knob-like my knob was but this recipe was delicious!  Everything came together so quickly and the sauce had just the right amount of oomph.  I also have a feeling that this sauce would go great with zucchini or squash – maybe even tofu!   I can’t wait to see what other recipes this amazing cookbook has, hopefully my coworker will let me borrow it for a little bit longer.