CSA Inspiration: Bok Choy

The cabbage family is not high on my list of favorite vegetables. Let’s be honest, it doesn’t even make the list. But faced with a huge head of bok choy in my CSA box last week, and feeling compelled to use every bit of produce in there, I came up with this vegetarian dinner. I was kind of shocked to find that I loved it. If tofu is not your thing, the bok choy and red pepper paste would also be great with chicken.

Bok Choy and Crispy Tofu with Spicy Red Pepper Paste

Leaves from a large bunch of bok choy, cut crosswise into ½ inch strips

1 red bell pepper, cored, deseeded, and coarsely chopped

1 small onion, coarsely chopped

2 large garlic cloves, coarsely chopped

¼ tsp. chili powder

4 Tbsp. vegetable oil or olive oil (not extra-virgin), divided

½ tsp. salt

1 pkg. extra firm tofu (12 to 14 oz. package)

Remove the tofu from the package. Cut lengthwise into two rectangles, then cut into approximately ¾ inch cubes. Place on a couple of paper towels, cover with two more paper towels, and place a heavy skillet on top. Drain the tofu for about 20 minutes.

Place the pepper, onion, garlic, and chili powder into the bowl of a food processor along with 3 tbsp. of water, and process to a chunky paste. The mixture should not be totally smooth.

Warm 3 tbsp. of the oil in a large skillet over medium-high heat. Add the red pepper paste and sauté, stirring occasionally, for about 5 minutes. Add the bok choy and the salt and stir for about 30 seconds, until the bok choy is covered with the red pepper paste. Cover, turn the heat to medium-low, and cook for 8-10 minutes until the bok choy is just cooked.

Meanwhile, while the red pepper and bok choy is cooking, warm 1 tbsp. of oil in a large, non-stick skillet over medium-high heat. Add the tofu and pan-fry, turning occasionally, for about 10 minutes, until the outside of the tofu is crispy.

Plate the bok choy, top with crispy tofu, and serve with cooked pearled barley or brown rice.

Serves 2.

CSA Inspiration: Watercress

Oh Julia… Yes, your leek & potato soup (even the watercress variation) is indeed “simplicity itself to make”. Yes, it uses up a huge bunch of watercress from the CSA box. And yes, it is a delicious opening act to any meal, especially last week’s vegetarian feast. But could you please tell me what to do with the snail I found clinging to the leaves of the watercress?? 

(What’s that, Julia? You recommend Le Beurre pour Escargots from Mastering the Art of French Cooking as an accompaniment to the humble snail? OK, I’ll investigate…)

Watercress Soup à la Julia Child (Sans Escargot)

1 lb peeled potatoes, sliced

1 lb. thinly sliced leeks, white and tender green parts

2 qts of water

1 Tbsp salt

1 large bunch watercress, leaves and tender stems (about a cup and a half tightly packed)

2 Tbsp butter, room temperature

Place the potatoes, leeks, water, and salt in a 3-4 qt. pressure cooker (alternatively, you can use a normal saucepan). Bring the water to the boil, then lower the heat, cover the pressure cooker and cook under 15 lbs pressure for 5 minutes; release pressure and simmer uncovered for 15 minutes. (If using a normal saucepan, bring the water to the boil, then partially cover and simmer for 45 minutes.)

Stir in the watercress and simmer for 5 minutes.

Remove from the heat and puree using an immersion blender. Then stir in the butter. 

Serves 6-8.

Pantry Dinner: Pasta

I need a hearty lunch or dinner before going in for an evening or overnight shift at the hospital. This pasta dish, with its mix of carbs and protein, fits the bill. You’re likely to have most if not all of the ingredients in your kitchen right now. Serve it with a side salad of mixed greens and you’re all set for dinner.

Pasta with White Beans and Roasted Tomatoes

2 pints grape tomatoes

3 tbsp capers, drained and rinsed

1 tsp dried oregano

3 tbsp olive oil

Sea salt and freshly ground pepper

1 can (15 oz) cannellini beans, rinsed and drained

1 lb. whole wheat rotini (or another short pasta of your choice)
2 oz. goat cheese, crumbled (optional)

1. Preheat the oven to 450°. Line a rimmed baking sheet with aluminum foil, and toss the tomatoes, capers, and oregano with the olive oil, salt, and pepper. Roast until tomatoes burst and start to brown, about 20 minutes, tossing about halfway through.

2. Meanwhile, in a large pot of boiling salted water, cook the rotini until al dente. Reserve ½ cup pasta water, then drain.

3. Return pasta and ¼ cup pasta water to pot. Add tomato mixture and cannellini. Cook over medium heat until sauce is thickened slightly, 3-4 minutes. If necessary, add more pasta water so that the sauce coats the pasta.
4. Just before taking off the heat, mix in the goat cheese.

Serves 4.

CSA Inspiration: Garlic Scapes

My CSA starts next week and I am getting excited (and a little nervous about being able to use all that produce). I’m hoping that garlic scapes make an appearance in the first week or two, mainly because I can make this delicious, addictive dip. It’s great with pita chips or veggies (snap peas and red peppers come to mind) and will be a big hit at your next cocktail party or barbecue.

(What are garlic scapes, you may ask? They are the flowering stalks of a garlic plant. They offer a subtle garlic flavor.)

White Bean and Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)

Juice and zest of 1/2 lemon

1/2 teaspoon coarse sea salt, more to taste

Freshly ground black pepper, to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil

1. In a food processor, combine the garlic scapes with the lemon juice, zest, salt and pepper until finely chopped. Add the beans and process to a rough purée.

2. With motor running, drizzle olive oil through feed tube and process until smooth. Pulse in 2 or 3 tablespoons water, or more, until the mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, to taste.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more sea salt. Serve with vegetables and pita chips.

Yield: 1 1/2 cups.

Comfort Zone

This soup is hearty and rich, but healthy, low-fat, and low-calorie. In a small bowl, it's a great starter for a wintry dinner of roast chicken and potatoes; in a larger bowl and with a side salad, it's a great main course.

Black Bean and Pumpkin Soup

2 tbsp. olive oil
½ of a large onion, diced
1 garlic clove, minced
1 lb. plum tomatoes (5 or 6 large), peeled* and coarsely chopped
1 tbsp. ground cumin
½ tsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
2 cans (14 oz. each) black beans, drained and rinsed
1 can (15 oz.) pumpkin puree
4 c. chicken broth, low-sodium or homemade
1 tbsp. red wine vinegar

In a stock pot over medium-high heat, warm the olive oil. Add the onion and garlic and saute, stirring frequently so they don't burn, until the onion softens, about 5 minutes. Lower the heat to medium and saute until the onions are translucent, another 5-10 minutes.

Add the tomatoes, cumin, cinnamon, ginger, and salt, and saute until the tomatoes begin to release their juices and break down, another 5-10 minutes.

Add the black beans, pumpkin, broth, and vinegar, and raise the heat to medium-high. Let the mixture come to a boil, then lower the heat and simmer for 15 minutes to allow the flavors to meld.

Using a stick blender and taking the pot off the heat, puree the soup to a coarse consistency.

Serve alone or with a garnish of fresh cilantro, tortilla chips, or chopped red onion.

*Peeling the tomatoes is one extra step but it's really not that difficult, and vital for the proper consistency of the soup. Simply bring a pot of water to boil, and have a bowl of very cold water nearby. Core the tomatoes, and drop them into the boiling water for 15 to 30 seconds (depending on how ripe they are). Remove them with a slotted spoon and put them in the cold water to stop them from cooking, then peel away the skins.

Caliente!

Born on a cold winter day when I was trying to warm from the inside, and also use up some of the cans in my pantry, this soup is spicy and comforting at the same time. With the possible exception of the jalapeno pepper, you probably have all the ingredients in your pantry already.

Spicy Tomato Soup

3 Tbsp. olive oil
1 large onion, coarsely chopped
2 garlic cloves, minced
1 jalapeno pepper, diced
1 tsp. ground ginger (or 2 tsp. fresh, if you have it)
½ tsp. ground cumin
4 14-oz. cans diced tomatoes, with their juices
1 14-oz. can chicken broth (or 2 c. homemade broth)
1 Tbsp. sugar
2 tsp. kosher salt

In a 5-qt Dutch oven or stock pot, warm the olive oil over medium heat. Add the onion, garlic, and pepper and saute for about 4 minutes, stirring frequently, then add the ginger. Continue to stir frequently for another 4 minutes, then add the cumin, stirring, until fragrant, about 1 minute. Add the tomatoes, the broth, the sugar and the salt and bring to a simmer. Cook, uncovered, stirring occasionally, for about 20 minutes.
Using an immersion blender (or a regular blender, pureeing in batches), finely puree the soup. Serve at once.

Brunchtastic, Part 2

Another brunch favorite were these moist muffins, which showcase an unusual combination of tastes. Using the ice cream scoop to measure the batter is an easy way to create uniformly sized muffins. For added texture, you could add a handful of chopped walnuts.

Pear Cranberry Muffins

2 ½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon salt
3 large eggs
¾ cup sugar
1 cup vegetable oil
1 ½ teaspoons vanilla
1 large ripe Bartlett pear, cored and cut into ¼ inch cubes
½ cup sweetened dried cranberries, coarsely chopped

Position an oven rack in the center and preheat oven to 400°. Line 12 muffin tin cups with paper liners.

Whisk together the flour, baking soda, ginger, and salt in a medium bowl.

In a large bowl, whisk the eggs to break up the yolks. Add the sugar in a steady stream while whisking. Whisk for a couple of minutes until the yolks pale in color. Whisk in the oil and the vanilla.

Gradually stir the dry ingredients into the wet with a wooden spoon. Stir until there is only a little flour visible. Carefully stir in the pear and cranberries, taking care not to crush the pears, until there is no flour visible.

Using a 2 inch ice cream scoop, fill each of the muffin tins to the top, dividing the batter evenly. Bake for 20-25 minutes, until the tops are light golden brown and a toothpick inserted into the center of one muffin comes out clean. Remove the muffin tin from the oven and place on a wire rack to cool. Once they are cool enough to handle, remove the muffins from the tins and place on the rack.

Makes 12 muffins.