Week 1 - 2013

 

American Spinach Frittata (The Victory Garden Cookbook, Marian Morash)

1 onion

9 Tb butter

2 cups blanched spinach

8 eggs

½ grated Jarlsberg or Swiss cheese

½ cup grated Parmesan cheese

½ tsp salt fresh ground pepper to taste

Sliced onion: in a skillet melt 3 tablespoons of the butter and add onion: sauté until yellow and soft. Add spinach, stirring to separate leaves, and sauté for 4-5 minutes or until nicely coated with butter: remove from stove. Beat eggs lightly, and combine thoroughly with the spinach mixture, cheeses, and seasonings. Melt remaining butter in a 9-inch skillet: when the butter foam subsides, turn the heat down and add the egg mixture. Cook over very low heat, covered, for 10 minutes or until set. Place under the broiler to lightly brown the top. Then loosen the edges and cut the frittata in to pie-shaped wedges, or slip onto a plate.

*******************************************************

 

Spring Radish Spread (Farmers Market Cookbook)

1 8-oz package cream cheese, softened

1-2 Tb prepared horseradish, drained

1 Tb chopped chives    1 tsp chopped fresh dill      ½ tsp salt

1 cup finely chopped red radishes       crackers or French bread

Mix all ingredients in medium bowl. Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread. Makes about 2 cups. 

*******************************************************

Mixed Greens Stir-fry (Vegetarian Cooking for Everyone, Deborah Madison)

Stir-frying Basics

Step#1: Heat wok or large skillet over high heat, then add  your choice of oil

Step#2: Sauté the aromatics (chile, garlic, ginger, scallions, etc.)

Step #3: Add vegetables, meat, tofu, etc. and cook until tender

Step #4: Add final seasonings and cornstarch if thickening agent is needed

2 Tb peanut oil

1 Tb minced garlic

1 Tb chopped ginger

½ tsp red pepper flakes

1 Tb chopped scallions

10 cups chopped greens (mustard greens, spinach, romaine lettuces, arugula, tat soi, bok choy, cabbage, etc.)

½ veg. or chicken stock

salt

2 tsp dark sesame oil

1 tsp rice wine or medium dry sherry

1 tsp cornstarch dilutes with 3 Tb cold water

Serve over rice or noodles, garnish with nuts 

(peanuts, cashews, etc…)

Heat the wok and add peanut oil. When hot, add the garlic, ginger, red pepper, and scallions. Stir-fry 30 seconds, then add the greens and stir-fry for 1 minute more. Add the stock, cover, and steam until tender, after 2 or 3 minutes. Season with salt, sesame oil, and mirin.

Letting the juices fall back into the wok, lift the greens with tongs and set them on a platter. Add the cornstarch to the juices left in the wok and boil until thickened. Pour the sauce over the greens.(serves 4-6)

*******************************************************