Category: Veggies

Roasted Honeyed Sweets

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Here is a quick and  easy recipe to add to your holiday or just regular table as a side. A little back story…growing up I hated sweet potatoes. Candied or in  pie, I just couldn’t fall in love with them.I dreaded when holidays arrived and I  had to eat my obligatory spoonful. No matter who made them, I just didn’t like that orange sweet mush.Now, I love them. I love them most in their simplest form, roasted. So rather than dump a ton of brown sugar, butter, and marshmallows (shudder) on your sweets, next time try this. Honey is a natural healing sweetener that pairs perfectly with this root vegetable chock full of anti oxidants.

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Roasted Honeyed Sweets

* I used  a raw honey which is  pure, healthier, and is more solid in form. I melted it slightly before use on the stove. Use either clarified runny or raw honey. The choice is yours.

Quantities can be adjusted for amount of servings.

  • Sweet Potatoes with skin , washed
  • Olive Oil to coat
  • Kosher Salt to taste
  • 1 tablespoon honey for every sweet potato used
  1. Preheat oven to 375 F
  2. Line a baking sheet with parchment paper.
  3. Cut sweet potatoes in wedges , with skin.
  4. Toss in olive oil generously to coat.
  5. Place on baking sheet.
  6. Sprinkle with Kosher Salt to taste.
  7. Roast  for 15 minutes until tender.
  8. Take honey( which has been pre melted if raw) and toss over sweet potatoes on baking sheet.
  9. Continue to roast for another 5 minutes or so.
  10. Serve hot.

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Onion and Broccoli Bhajji

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The other week Certain Someone and I had the opportunity to catch up with old friends and some new ones at Jaipur, a  new Indian restaurant in the West Loop. As our friends were Indian, this place passed their critical palate. One of the food items I couldn’t get enough of was the Bhajji, a fried onion fritter. I decided to replicate these at home and realized I had all the ingredients sitting in the pantry. The main ingredients are Gram flour( chickpea flour) and sliced onions. The spice ratio can be adjusted to your tastes. I decided to add some chopped broccoli for color.The taste to me is similar to a Falafel, but more spicy I served these one night for dinner and Certain Someone couldn’t get enough. They serve well as leftovers too. No wonder this is among the most popular snacks and starter courses throughout India. I like mine plain, but serve with a pickle or chutney on the side. And it’s Gluten-free if that’s what you require.

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Onion and Broccoli Bhajji

  • 2 onions halved and then sliced thinly
  • 3/4 cup chopped broccoli
  • 2 cups Chickpea Flour
  • 1/4 cup Rice Flour
  • 1 teaspoon baking powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon curry
  • 1/2 teaspoon black onion seeds/ nigella seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander seeds crushed
  • 1/2 teaspoon cumin
  • salt to taste
  • 3/4 cup or more of water
  • Vegetable Oil or Canola Oil for frying
  1. Slice onion.Chop Broccoli.
  2. In a bowl mix all dry ingredients and spices.
  3. Add onion and broccoli.
  4. Add water a little at a time and mix until all ingredients are moistened and form a ball. You may need more or less water.
  5. Heat oil for frying.
  6. Make small balls of mixture and drop in for frying.
  7. Turn and make sure browned on all sides.
  8. Drain on paper towels.
  9. Serve  with lemon, lime, or Indian pickle or chutneys.

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Consider this for upcoming Meatless Monday options.

Fermented Dill Pickles…Experiments in the Kitchen

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I’m positive my readers are sick of my preserving posts. I cant help myself, forgive me. Preserving ,like baking is a science.Maybe my long dormant genetics of coming from a long line of scientists and doctors, is coming up and revealing itself and manifesting itself in the kitchen. I have always embraced the artistic and creative maternal side. What I do know is that my kitchen is becoming a laboratory of sorts with crocks fermenting, bottles of this and that brewing, and I love it!
I have always loved a good sour Kosher Dill pickle. A childhood treat would be my parents allowing me to pick one from a  wooden barrel to eat. That crispy crunchy pickle with flavors of garlic and dill were a taste bud treat for my little mouth. It wasn’t until years later I found out that the taste and process is through lactic acid fermentation. Sauerkraut,pickles, kimchee,cheese, yogurt, wines, beer, etc all get their unique flavors as acidity increases thereby causing the flavors, colors to change and develop over a period of around three weeks. The beauty of science! If you want to know more about wild fermentation , this is an excellent resource.

Now once you have your product you can take one of two routes. As the lactobacilli which are produced are considered healthy for us and our bodies, to process it would be to kill those beneficial properties.Fully fermented products can be stored in original container in the refrigerator for 4-6 months.However if you can process the product and retain the flavor and extend the life. As its just the two of us , I was worried on being able to consume my batch of pickles during that time frame, I took the canning route.Plus I want to give some away, so canning was the better option for me. However one day when time permits, I will keep a batch ‘live ‘ and consume.

I did not use whole cucumbers, but chose the riskier option of making dill chips. The risk is that slicing can result in a soggier product. I found my slices were not too soggy and acceptable.I did go a little heavy on the salt, erring on the side of caution. But they were still good. Next time I will slightly reduce the salt, as I used  to about 1/2 cup for 3 large cucumbers sliced.  I threw in some garlic cloves from  my Wisconsin grown garlic, some dried chilies, dried dill( fresh is even better!),mustard seeds, and my favorite whole allspice. The seasoning mix is up to you. The following is my process, however be sure to read this great link as well.

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Fermented Dill Pickles

makes approx 4 pints

*adapted loosley from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 2009.

makes approx 4 pints depending on amounts of cucumbers used

  • 3-4 lbs whole 4 inch organic and unwaxed pickling cucumbers or about 3 large thickly sliced( as I used)
  • 2 tbsp dried dill or several fresh sprigs of fresh dill weed
  • 1/2 cup Kosher salt or Pickling Salt. Do not used iodized salt!
  • 1/4 cup white vinegar with an acidity of 5%
  • water to cover weighted vegetables in a crock or food grade container

Seasonings:

  • 4 whole cloves of garlic
  • 4 dried chili peppers
  • 2 tbsp hot mustard seeds
  • 2 tbsp whole allspice
  1. Wash cucumbers and slice (optional).Be sure to cut of 1/16 end of blossom slice and discard. This part is toxic, so its important to remove.
  2. In your crock or food grade container, place  your seasonings.
  3. Add thickly sliced cucumber.
  4. Dissolve salt and vinegar. Add enough water to cover( depending on size of crock).
  5. Cover cucumbers  with a saucer,or plate that fits within the crock.
  6. Weight down the plate, with another type of cylinder container (filled with water and lidded).
  7. Cover Crock with  plastic bag or cheese cloth.
  8. Place aside for 3 weeks, checking a few times each week.
  9. Ideal temperature for storage are 70 -75 degrees  thereby only needing 3-4 weeks of fermentation.
  10. Lower temps of 55-65 degrees require a longer fermentation of 5-6 weeks
  11. Any excessive temperature of over 80  degrees will result in a soft pickle and bad fermentation
  12. Check surfaces for any mold or scum that may form. If this occurs remove. I have never developed any mold on my few projects.
  13. If pickles become too slimy, soft or have a bad order, discard immediately and do not consume.
  14. After full fermentation store in original crock in the fridge in its brine for 4-6 months.

or

  1. Heat brine and its spices.
  2. Pack pickles in sterilized jars  with a bit of the garlic and chilies from the brine.
  3. Pour hot brine over pickles.
  4. Seal lids.
  5. Process in water bath for 10 minutes in sterilized jars.
  6. 15 min for high altitudes for extended shelf life.
  7. * note processing may contribute to  some additional softness.

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Shrimp Risotto

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I made this recipe for shrimp risotto a few months ago when Fava Beans were full on in season. If you made it today I suggest perhaps substituting fresh shucked peas or maybe even fresh garbanzos . I see the fresh garbanzos in the local Latin markets all the time. If one were to tabulate the top all time carb loaded comfort foods, risotto would be right up there. The beauty of Risotto is that’s a vessel for all sorts of protein and ingredients. The possibilities are endless. With fall approaching imagine the butternut squash risottos coming along. One of my favorite risottos is one made with Barolo wine with shavings of cheese. I must make that for the blog one day. I’m getting into an Italian frame of mind as Certain Someone and I are leaving for Rome  next month. I’m literally counting the days and hours. Aside from a sleepy border town on my way driving to Lugano, I have never really been to to Italy.

A proper Risotto, which is actually Northern Italian in origin, requires a semi soft grained rice like Arborio, Carnaroli, or less common Vialone. These rice varieties are high in starch content and more glutenous. For this Risotto I used Carnaroli, which is pricier than Arborio, but preferred for risotto. The grains cooks soft , yet retain their shape and firmness throughout the process.The key to Risotto is to slowly simmer your rice and ingredients while slowly adding small batches of liquid stock, while constantly stirring.The effort yields a rich, creamy and satisfying dish. Yet its not complicated at all. I like to use leftover risotto to make a breaded fried rice ball called Arancini. Imagine a dinner al fresco with some cold crisp Prosecco to wash it all down with.

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Shrimp Risotto

  • 2 1/4 cups Carnaroli  rice
  • 3-4 cloves garlic minced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cups fish or vegetable stock *I made my own from leftover fish bones and heads after filleting.
  • 1 lb fresh , deveined, shelled shrimp  coarsely chopped
  • 3/4 cups broccoli florets
  • 1/4 cup shelled Fava beans or peas
  • Sea Salt to taste
  • White Pepper to taste
  • 1 teaspoon dried thyme
  1. In a skillet, heat butter and olive oil over medium high heat until melted.
  2. Add minced garlic and soften.
  3. Add Carnaroli rice and heat for a few minutes to allow the flavors of the garlic and oils to coat to the grains. Stir while cooking.
  4. Add salt, pepper,thyme.
  5. Add about 3/4 cup of the stock as it slowly simmers while stirring. The rice will absorb the liquid.
  6. Add the raw shrimp that has been chopped coarsely, broccoli, and shelled fava beans or peas. Stir into rice mixture and add another cup of fish stock.
  7. Continue to add the remaining liquid slowly , as the rice absorbs the liquid as you stir constantly.
  8. The shrimp will lose its opaqueness and turn pink as the rice cooks slowly and takes in the liquid.
  9. Serve hot with grated Parmesan cheese

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How to Make Sauerkraut

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There is a blog I check in with from time to time written by Rural Rose. She has a farm in British Columbia, and is a font of common sense practical information on her Life Through the Cracks blog. It was there I saw a post on how to make sauerkraut. Who knew it was so easy! Then on various catalogs I’ve been seeing ceramic crocks for fermenting for sell. So last month I ordered the smallest size ,1 gallon, and began the task of making my own Sauerkraut.

I researched various methods to ferment. The key is salt, plenty of it, and keeping your shredded cabbage sealed and weighted underneath the brine which forms as water is drawn out the cabbage. You also want to be careful of your temperatures as it ferments at room temperature. Not to hot or cold. You never want your environment to be over 75 degrees as the cabbage will become soft and not ferment properly. I found this link to best most comprehensive How to ferment sauerkraut. I liked this link because its comprehensive , addressing temps, altitudes for canning, etc.Don’t be alarmed if you see a scum during fermentation. You can carefully remove that.Some people wont get that at all. The cabbage is protected underneath the brine. Make sure your utensils and vessels are clean. Keep your edges clean as you weight your cabbage with a plate that fits inside. Then add a salt water filled plastic bag or water filled jug on top top weigh the plate down and keep the cabbage covered and air tight. A brine filled bag is good in case your water leaks. The total amount of salt varies, but use NON IODIZED Kosher or Sea Salt. Most people give a guideline of 3 tablespoons of salt to 5 lbs of cabbage. In addition the salt keeps the cabbage crunchy.

There are those that will argue the decision to can or not. As sauerkraut is formed through lactic acid fermentation, it is quite healthy with pro-biotic benefits. However processing your sauerkraut will kill the beneficial nature of fresh sauerkraut, and leave you with just a tasty treat . Wild Fermentation has an excellent post on this. The choice is yours . If you keep it fresh and raw , it will keep in the refrigerator for months after the fermentation period which ranges from 1-3 weeks depending on climate. If you process it in a water bath , the shelf life is longer and can kept at room temperature. For this first trial, I went the canning route to give as gifts and just to put up.

Be creative. Use red or green cabbage. I used both. Combine with other shredded vegetables or apples even. I threw in some caraway seeds and juniper seeds while fermenting to flavor.

As Autumn approaches you will have an enjoyable side to compliment your sausages and roasted meats and vegetables. Wash it all down with a cold beer.