Weekly recipes for November 7, 2012
Autumn Turnips with Indian Spices and Brown Basmati
Hands on: 35 minutes Total time: 45 minutes Serves: 4.
2 medium turnips, peeled and diced (about 2 cups)
1 large carrot, peeled and diced (about 1/2 cup)
5 packed cups chopped turnip greens (about 8 ounces)
1 hot green chile, seeded and chopped (optional)
1 tablespoon olive oil
1/2 onion, diced
1 teaspoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
3 cups cooked brown basmati rice (or other rice of your choice)
Fill a large bowl with ice water. Bring a large pot of salted water to a boil and add the turnips and carrot; return to a boil and cook until just barely tender. Using a slotted spoon, transfer the vegetables to the ice water. Add the turnip greens to the boiling water, shoving them down into the water as they wilt. Cook until the stems are tender, about 8 minutes, then pour into a sieve to drain. Put the greens in a food processor with the chile and a splash of water (up to about 1/4 cup) and puree until smooth. Set the blanched vegetables and pureed greens aside.
In a deep saute pan, heat oil over medium-high heat. Add onion and a pinch of salt and cook, stirring frequently, until translucent, about 5 minutes. Add ginger, coriander, cumin, turmeric, and one teaspoon salt and stir for 30 seconds. Add blanched turnips and carrot and stir to coat them with onion-spice mixture. Add puree and stir until evenly incorporated. Cover and cook, stirring occasionally, until the turnips and carrot are tender, about 5 minutes, uncovering the pan at the end to let excess moisture evaporate. Gently fold in the rice and cook to just heat through, about 2 minutes.
-- Adapted from Whole Grains for a New Generation by Liana Krissoff (Stewart, Tabori & Chang, $24.95)
Easy Kale Chips
Hands on: 10 minutes Total time: 20 minutes Serves: 4.
1 bunch kale
1 tablespoon extra-virgin olive oil
2 teaspoons vinegar (optional)
1 teaspoon sea salt
Rinse kale in a colander. Remove tough inner stems. If using curly-leaved kale, discard the stems and tear kale into potato-chip size pieces. If using lacinato kale, remove stems with a sharp knife, leaving two long strips. Thoroughly dry kale pieces.
Heat oven to 350 degrees. Line a large baking sheet with parchment paper.
Dump kale into a bowl. Drizzle with olive oil and toss until chips are evenly coated. Add vinegar (if using) and toss again. Place kale on baking sheet in a single layer. Bake for 10 minutes or until the chips are just crisp. ( Be careful; kale chips burn easily.) Remove from oven. Season with sea salt. Serve immediately. Store any leftovers in an airtight container.
Hands on: 20 minutes. Total time: 1 hour, 30 minutes. Serves: 6 (side-dish portions)
1 pound collard greens, stems and tough ribs removed
5 garlic cloves, 1 crushed, 4 chopped
1/4 cup EVOO, divided
1 medium onion,chopped
1 small red bellpepper, cut into 1/2-inch pieces
3 cups cooked white beans, 1/2 cup cooking liquid reserved
1/2 cup diced or chopped cooked ham-hock meat, sausage, chorizo or bacon
1/3 cup Parmigiano-Reggiano
1 tablespoon chopped rosemary leaves
Salt and pepper
1/2 cup fresh bread crumbs
In a large pot, cover collards with salted water and boil over medium heat until tender. Drain and chop into small pieces. Set aside.
Preheat oven to 475 degrees. Rub inside of a 10- or 12- inch gratin dish with crushed garlic.
Heat 2 tablespoons of oil in a saute pan over medium-high heat. Add onion and bell pepper and cook until tender. Add chopped garlic and cook for 1 minute. Add collard greens and cook for 1 minute. Transfer to a large bowl.
Stir in beans, meat, half the Parmigiano-Reggiano, 1 tablespoon olive oil and rosemary. Season with salt and pepper. If mixture seems too dry, add reserved bean cooking liquid to moisten. Spread mixture in the prepared dish. Top with bread crumbs and remaining Parmigiano-Reggiano. Drizzle with remaining olive oil.
Cover the dish with aluminum foil and bake until the filling is hot and bubbly, 30 to 35 minutes. Remove the foil and bake until the top of the gratin is golden and crusty, another 10 minutes. Serve hot.
Candy Bar Meringues
Makes: 30. Preparation time: 15 minutes. Total time: 1 hour.
4 egg whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon lemon juice
1 cup granulated sugar
1 teaspoon vanilla extract
30-36 miniature candy bars, such as Milky Way, Snickers or Mounds
Preheat the oven to 250 degrees.
Using an electric mixer, beat the egg whites, salt and lemon juice at medium speed until peaks form. Increase the speed to high. Gradually add the sugar, 1 tablespoon at a time, scraping the sides of the bowl as needed. Beat until just thick and glossy, not stiff. Stir in the vanilla extract.
Line two baking sheets with parchment paper and make sure neither oven rack is in the lowest position. Using a spoon, coat each candy all around in the meringue, letting it peak attractively on top. Place them about 1 1/2 inches apart on the baking sheets.
Bake 18 minutes, then rotate the sheets front to back and top to bottom. Bake 18 minutes more.
Turn off the heat and leave meringues in the unopened oven 30 minutes longer.
Serve warm or store in an airtight container. Makes 30 meringues.
Cooks' note: These meringues keep well in an airtight container. When cold, the candies return to their caramel chewiness. But they're incredible when hot, so stick them in the oven just before dinner.
Nutrition: 112 calories (32 percent from fat), 4 grams fat (2 grams sat. fat), 20 grams carbohydrates, 2 grams protein, 61 mg sodium, 31 mg cholesterol, 0 grams fiber.
Pumpkin Seed Brittle
Makes: About 24 pieces. Preparation time: 30 minutes. Total time: 40 minutes.
Butter and margarine for greasing paper
1 cup sugar
1/2 cup firmly packed light brown sugar
1 cup water
1/3 cup light corn syrup
2 tablespoons butter
1 cup pepitas or 1 1/4 cups dry roasted, salted peanuts
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Line a baking sheet with parchment paper and grease with butter or margarine.
In a heavy-bottom saucepan, combine the sugars, water and corn syrup. Cook over medium heat, stirring constantly, until the sugar has dissolved; then bring to a full boil.
Continue to boil without stirring until the temperature reaches 260 degrees on a candy thermometer, about 15 to 20 minutes.
Remove the pan from the heat, and stir in the butter and pepitas with a wooden or heatproof spoon. Return the pan to the heat and continue to cook, stirring constantly, until the temperature reaches 295F, about 5 minutes. Remove from the heat and quickly stir in the baking soda and vanilla. Be careful; the vanilla will splatter.
Immediately pour the mixture onto the prepared baking sheet. Spread it as thin as possible with a heatproof spatula. Let stand until completely cool. Break the brittle into serving pieces and store in an airtight container or seal in a bag. This will keep up to 2 weeks.
Nutrition: 97 calories (37 percent from fat ), 4 grams fat (1 gram sat. fat ), 16 grams carbohydrates, 1 gram protein, 31 mg sodium, 3 mg cholesterol, 0 grams fiber.
Wolfe's Market's Shell Pasta Salad
Total time: 30 minutes. Servings: Makes 5 quarts.
1 pound shell pasta
Zest of 2 lemons
1 1/2 cups petite peas
3 zucchini, cut into matchsticks
1 pint cherry tomatoes
1/2 bunch basil leaves finely chopped
8 ounces Parmigiano-Reggiano cheese
3-4 tablespoons best-quality olive oil
Cook the shell pasta to al dente according to the manufacturer's directions, then rinse under cold running water to cool completely.
In a large bowl, combine the pasta, lemon zest, thawed peas, cut zucchini, tomatoes, basil and Parmesan. Drizzle over olive oil to coat and toss gently.
The salad will keep up to 2 days, covered and refrigerated.
Nutrition: 170 calories; 4 grams protein; 20 grams carbohydrates; 2 grams fiber; 6 grams fat; 3 grams saturated fat; 9 milligrams cholesterol; 2 grams sugar; 93 milligrams sodium.