Sunday, June 11, 2017

Kohlrabi Gives New Meaning to Summer Coleslaw

This fun side dish is a delicious accompaniment with barbecued dishes and is a welcome replacement for traditional coleslaw.

Kohlrabi Coleslaw

½ cup mayonnaise
1 teaspoon sugar
½ teaspoon salt
Fresh ground black pepper to taste

6 small kohlrabies, peeled and shredded
1 ripe avocado, cut into bite-sized pieces
¼ cup toasted sunflower seeds


Image result for free images of purple and white  kohlrabi


1.     In a medium bowl, combine the mayonnaise with the sugar, salt, and pepper. Add the shredded kohlrabi and mix well. Add the avocado and sunflower seeds to kohlrabi mixture and gently toss. Serve immediately. Yield: 6 servings



Friday, June 2, 2017

Simple Pasta Dish is Filled with Zesty Flavors

To round out this tasty dish, serve with a leafy green salad and slices of warm crusty bread and your favorite olive oil. Preparation tip: The longer you marinate the sun dried tomatoes, the more flavorful the tomato broth.

Image result for free images sun dried tomatoes½ cup sun dried tomatoes
1 cup boiling water
¼ cup olive oil
1 cup thinly sliced leeks
4 cloves garlic, thinly sliced
2 tablespoons small capers
⅓ cup toasted pine nuts
½ teaspoon salt
Freshly ground black pepper, to taste
½ pound (3 cups dry) pasta, i.e., fusilli, strozzapreti, farfalle
Feta cheese, crumbled (garnish)

1.   In a small bowl, combine the sun dried tomatoes with 1 cup of boiling water. Cover and let stand for 15 minutes or several hours. Remove tomatoes, reserving water, and cut into small pieces.
2.   Bring a large pot of water to a boil. Cook the pasta according to package directions.
3.   While the pasta is cooking, heat the oil in a sauté pan over moderate heat and sauté the leeks until tender. Add garlic and cook for a few minutes.
4.   Add the tomato water, tomatoes, capers, pine nuts, salt, and pepper to the leek/garlic combination and stir to combine.
5.   Divide pasta among 4 serving bowls and spoon the tomato mixture over the hot cooked pasta, distributing evenly. Serve immediately. Pass the feta cheese to your guests if desired.

4 servings





Monday, May 29, 2017

Sunset Colored Soup has an Oh-Wow, Jaw-Dropping Effect

GINGERED COCONUT CARROT SOUP

Image result for free images cream of carrot soup1 cup milk
1 cup water
1 vegetable bouillon cube
1 pound carrots, cut into chunks
1 white onion, cut into chunks (about 1 cup)
1½ teaspoons salt
1 teaspoon ground ginger
A dash of cayenne pepper
½ cup raw slivered almonds
1 can (14 ounces) coconut milk
Fresh snipped chives (garnish)

1.     In a large pot, combine the milk, water and bouillon cube. Bring the mixture to a boil over moderate heat. Add the carrots, onion, salt, ginger, cayenne pepper, and almonds. Cover, reduce heat to simmer (mixture should be rumbling) and cook for about 30–40 minutes or until the carrots are tender.
2.     Remove from heat and allow the mixture to cool slightly before transferring to a food processor or blender. Purée the carrot mixture in batches until silky smooth. Add the coconut milk to the last batch to be puréed. Transfer all puréed soup back into original large pot and stir until well combined. Serve immediately. Top with chives.


Friday, May 19, 2017

Brown Butter Pretzel Crumbs Gives Asparagus Unforgettable Flavor

This super-simple asparagus dish with its complementing contrasts of textures is a lovely springtime side dish to serve with lamb, fish or chicken.



2 tablespoons butter
¼ cup shallots, thinly sliced
¼ cup pretzel crumbs, crushed
1 bunch asparagus spears, tough ends removed


    Image result for image of shallots sliced
  1. In a large pot, cook asparagus in boiling water until just fork-tender. (Checking every minute or so, by piercing spears with a sharp knife.) Once cooked, immediately emerge spears in cold water; and keep at room temperature until serving time.
  2. In a medium skillet over moderate heat, melt butter and sauté shallots until tender; add pretzel crumbs and cook stirring constantly until chestnut brown. Set aside.
  3. Just prior to serving, heat the asparagus spears by pouring boiling water over them; drain and place the spears on a kitchen towel to absorb any excess water. Transfer the asparagus to a platter and top with shallot/brown butter pretzel crumb mixture. Serve immediately.

4 servings

Sunday, April 23, 2017

Pink Stalks Promise Sweet Flavor

When we were taste-testing this cake, I had to hide it from Nick because after his second helping he confessed he would have consumed the entire cake in one sitting! It is extraordinarily moist and if I hadn’t been the person assembling the ingredients, I would never guess that tart-tasting rhubarb (a description for which it is commonly known) was one of the primary ingredients.




2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon
⅛ teaspoon salt
½ cup (1 stick) butter, softened
½ cup sugar
½ cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup buttermilk
2 cups (about ½ pound) rhubarb, finely diced
½ cup walnuts, chopped
¼ cup brown sugar, packed
1½ teaspoons cinnamon

  1. Preheat oven to 350°. 
  2. Lightly oil a 13 x 9-inch baking pan. 
  3. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. 
  4. In a large bowl, beat butter with white and brown sugar. Add the egg and vanilla and beat until slightly fluffy. Alternately add flour mixture and buttermilk, beat until well combined. Fold in rhubarb. Transfer cake batter to baking pan, spreading evenly.
  5. In a small bowl, toss walnuts, brown sugar and cinnamon. Distribute topping evenly over cake.
  6. Bake for 35 minutes or until toothpick inserted in the center of the cake comes out clean.
About 15 servings