• 1/3 cup olive oil
• 1 teaspoon minced fresh rosemary
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 ½ teaspoons finely grated lemon peel
• 1 teaspoons salt
• ½ teaspoon ground black pepper
• 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
• 2 cups black-eyed peas, drained
• 1 ½ c cabbage, thinly sliced crosswise
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh parsley
• 1/2 cup crumbled feta cheese (about 3 ounces)
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool. [I actually did this in the microwave for about 30 seconds.]
Make vinaigrette: whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
Blanche cauliflower and drain. Combine cauliflower, beans, cabbage, chives, parsley in a bowl large enough to allow for tossing with vinaigrette. Combine rosemary oil with vinaigrette; add to vegetables and toss to coat. Mix in cheese. Season salad with salt and pepper.
Archive for the ‘Broccoli’ Category
Cauliflower, Black-eyed Pea, and Feta Salad (courtesy of Christina Lachenmyer)
Sunday, July 18th, 2010Vegetable Fried Rice
Wednesday, June 9th, 2010**For best results cook your long grain rice up the day before and have it cold in the refrigerator.
**I also switched out the veggies for what I had on hand, so I used asparagus and broccoli in place of the scallions and zucchini)
2 TBS Canola Oil
1 Onion, rough chop
3 carrots, cut on a slight angle, 1/2 inch thick
1 zucchini, coarsely chopped
4 garlic cloves, finely minced
2 teaspoons grated ginger
3 green onions, chopped
3 cups of rice
3 TBS Soy Sauce
2 TBS dry white wine
1 TBS toasted sesame oil
5 TBS sesame seeds toasted for garnish
In large skillet heat oil over medium high heat, add onion, carrot, zucchini and stir fry until softened. Add garlic, ginger and green onions, stirfry until softened.
Add rice, soy sauce, wine and stir to combine and warm. Drizzle with sesame oil and toasted sesame seeds. Taste to see if more soy sauce is needed.
Submitted by Betsy Bajwa
Tuesday, May 18th, 2010Rhubarb, rhubarb oh how I didn’t love you before 
- Enjoy the recipe that has almost won me over to it.
Betsy Bajwa
PS This is a great cookbook put out by the Mennonite Central Committee and there are other rhubarb recipes in it.
Rhubarb Muffins
from Simply in Season by Lind and Hockman-Wert (Herald Press)
1 1/2 c flour (may use all whole wheat - we do)
1 c whole wheat flour
1 t baking soda
1 t baking powder
1/2 t salt
Combine thoroughly.
1 c buttermilk, sour milk (milk you’ve added lemon juice too) or plain yogurt
3/4 c brown sugar
1/2 c oil (I use canola)
1 egg (beaten)
2 t vanilla
In a separate bowl, mix well. Stir in dry ingredients until just moistened.
1 1/2 c rhubarb (diced)
1/2 c nuts (toasted and chopped, OPTIONAL - we don’t use them)
Stir in. Fill greased muffin tins two-thirds full. (I use canola oil spray.)
1/4 c sugar
1 T butter (melted)
1 t ground cinnamon
1 t flour
Combine and sprinkle on top of batter.
Bake in preheated oven at 375 degrees until toothpick inserted in center comes out clean, 20 minutes. Remove from pans and cool on wire racks.
Roasted Cabbage Wedges
Wednesday, April 28th, 20101 tea salt
1/4 tea pepper
1 tea sugar
1 head of cabbage
3 tbls olive oil
2 tea balsamic vinegar
Place oven rack in the upper middle positiona nd place a rimmed baking sheet on the rack and preheat the oven to 450 degrees. Combine dry ingredients in a bowl. Quarter cabbage thru core and then into 1 inch wedges. Brush wedges all over with oil and then sprinkle with salt mixture.
Arrange cabbage on hot baking sheet and roast for about 25 minutes, or until browned around the edges. Drizzle with vinegar. Serve.
Sausage Casserole
Thursday, April 22nd, 2010Layer into a casserole dish:
4-5 Potatoes, cubed
1 onion chopped
3 carrots, chopped
1/4 head of cabbage, shredded
In a large bowl mixed 1.5 lbs of loose sausage with one can of cream of mushroom soup and spread over the top of the veggies in casserole dish.
Bake 350 for one hour or until veggies are no longer crisp.
Vegetarian Couscous
Thursday, April 22nd, 2010Can also use whole grains, such as millet, quinoa, or brown rice. The veggies could also be switched out depending on what you have on hand.
2 Tbs. water
2 Garlic cloves, minced
1 medium Onion, diced
2 tsp. Ground Cumin
½ tsp. Turmeric
1 tsp. Paprika
1/8 tsp Red pepper Flakes
1 head of broccoli shredded in a food processor
1 15-oz. can Chick-peas, rinsed and drained
2 carrots grated
1 16-oz can Tomatoes, finely chopped, with their juice
½ cup Raisins
1 ½ cups Vegetable stock (or water, with broth powder added after it boils)
½ tsp Salt
1 cup Couscous
Heat the 2 tbsp. water in a large skillet over medium-high heat. Add the garlic and onion and sauté 2 minutes. Sprinkle in the cumin, turmeric, paprika, and red pepper flakes and cook 2 minutes more, stirring often.
Stir in the broccoli, carrots, chick-peas, tomatoes, and raisins (or really whatever is in season). Cover the pan and lower the heat to medium. Cook, stirring occasionally, until the veggies are tender, about 15 minutes. Add salt and a pinch of cinnamon to taste.
While the vegetables are cooking, prepare the couscous. Bring the vegetable stock or water to a boil and stir in the salt and the couscous. Cover, remove from heat, and let sit 5 minutes, or for up to 20 minutes. Fluff with a fork before serving.
Serve the couscous with the vegetable mixture mounded in the center.
Vegetable Roasting @ 450 degrees
Tuesday, April 13th, 2010Asparagus (trimmed) 10-15 minutes sprinkle with lemon peel
Beets (whole, unpeeled, prick with fork) 1 hour sprinkle with salt, pepper, orange peel
Broccoli 10-15 minutes sprinkle with grated cheese
Brussel sprouts (trim and half) 15-20 minutes sprinkle with salt, pepper, cheese
Butternut Squash (cubed) 40 minutes sprinkle before roasting with rosemary
Carrots (1 inch pieces) 30-40 minutes toss with pumpkin pie spice before serving
Cauliflower 20-30 minutes sprinkle with fresh parsley before serving
Eggplant (sliced) 20-25 minutes
Fennel 35-40 minutes sprinkle with fresh orange peel
Green Beans 20-30 minutes sprinkle with fresh lemon juice and dill before serving
Onions (wedged) 20-30 minutes sprinkle with brown sugar and cider vinegar, roast 5 more min
Potatoes (cubed) 45 mins, sprinkle with fresh orange peel
Sweet Peppers (1 inch strips) 30 minutes, serve with thinly sliced basil leaves
Sweet Potatoes (cubed) 30 minutes, sprinkle with rosemary
Turnips (peel and slice) 45 to 50 minutes, sprinkle with fresh mint.
Zucchini (long strips) 15-20 minutes, serve with fresh Parmesan.
Fall’s Cancer Fighters
Tuesday, April 13th, 2010The gorgeous colors of fall’s fruits and veggies come from carotenoids, which some may say may fight cancer. A recent study found that people whose diets were rich in beta-carotene, lutein, and zeaxanthin were 26% less likely to develop kidney cancer. Women eating this same diet had lower risk of ovarian cancer and in men lower risks of lung cancer.
Let’s enjoy nature’s fall bounty of colors and nutrition!