Sweet-N-Tangy Cruciferous Crunch Salad

For an effortless,  quick,  flavorful salad option that will not go limp before your eyes, try using Cruciferous Crunch Collection from Trader Joe's,  an assortment of chopped kale, Brussel sprouts, green and red cabbage, and broccoli.  This tossed ensemble of raw vegetables, dried fruit and seeds has a most taste-bud tantalizing flavor balance and layers of palate pleasing textures, and will be a perfect starter to your next party. 

Ingredients:

1. 1 tbsp good quality yellow mustard
2. 2 tbsp of extra virgin olive oil
3. 2-3 tbsp of white balsamic vinegar
4. the juice of 1 lemon
5. a few drizzles of honey
6. ½ bag Cruciferous crunch from Trader Joe's
7. a handful of pepitas (pumpkin seeds), roasted
8. a few roasted coconut chips (also available at Trader Joe's)
9. a handful of dried cherries or dried cranberries
10. 2-3 shallots or half red onion sliced veil-thin
11. a few drizzles of balsamic vinegar glaze
12. sea salt (and optional black or white pepper) to taste

Directions:
The beauty of this salad is that it doesn’t have to be consumed right away due to wilting of the greens, but rather, it maintains the crunch  and can be prepared ahead of time, and even be refrigerated, covered, and enjoyed the next day.

In a small bowl, whisk together the first 5 ingredients,  plus the salt,  until smooth.

Place the cruciferous veggies, shallots and dried fruit in a large bowl, pour over the prepared dressing and toss until well coated. Taste and adjust for salt/acidity/sweetness by adding more salt, vinegar and/or honey.

Toss in the pepitas and coconut chips. Drizzle with balsamic vinegar glaze.

Serve and enjoy.

The beauty of this salad is that it doesn’t have to be consumed right away due to wilting of the greens, but rather, it maintains the crunch  and can be prepared ahead of time, and even be refrigerated, covered, and enjoyed the next day.

South-Indian Savoy Cabbage and Tuscan Kale Saute' with Cherries

After preparing my Tuscan soup, I had some left over cabbages, and so using them for a South Indian saute' was a no-brainer. The basic ingredients and techniques are the same as many South Indian dishes, including the Poriyal I had published a few weeks ago, with the usual players that I always have in my pantry: urad dahl, black mustard seeds, cumin seeds, asafoetidia, turmeric, curry leaves, and green chilies.

The added sweetness from the cherries in this dish contrast nicely with the bitterness of the cabbage. The asafoetidia, curry leaves and cumin seeds confer that extra layer of flavor that is distinctive of South Indian cooking.

Because I am Italian, I cannot get away from using olive oil, so while most Indian dishes use some other vegetable oils, I always go back to my roots, and use some good EVOO, which is healthier than many vegetable oils. But one use the cooking oil that one feels more comfortable with.

This dish is so addictive that bite after bite,  before you know it you will be staring at an empty bowl. But the good news is that you don't have to feel guilty about it, because cabbages are low-calorie nutrition powerhouses. 

Ingredients

• 1/2 savoy cabbage, rinsed and shredded
• about 4 stalks of black Italian cabbage (also referred to as Tuscan kale), stems removed, and leaves chopped horizontally
• shallots, about 5, sliced relatively thinly
• green chilies – ½ or 1, for those who desire more heat
• curry leaves – about 6
• olive oil – enough to coat the bottom of a pan
• black mustard seeds – 1/2 teaspoon
• urad dhal – 1 teaspoon
• cumin seeds- 1 teaspoon
• asafoetedia- a healthy pinch
• turmeric powder- a small pinch
• dried cherries-a handful
• salt (and optional black pepper) to taste

for pictured instructions on how to slice/shred the cabbages, visit my previous post

http://kitchening-with-francesca.blogspot.com/2014/12/ribollita-tuscan-bean-and-cabbage-soup.html

Method

1. Cover the bottom of a pan with the oil, then heat the oil on low. Add the mustard seeds and urad dahl.

2. Continue to fry on low heat till the mustard seeds make a popping sound and the urad dahl turns golden, making sure it does not brown.

3. Add the cumin seeds.

4. Add the green chilies, curry leaves, asafoetida (and turmeric). Fry for 10 to 12 seconds.

5. Add the shallots, and sauté until translucent.

6. Add the shredded savoy and Tuscan cabbages and saute’ on medium heat while stirring occasionally, several minutes.

7. Turn up the heat, and  add about ¼ cup of water, allow some to evaporate, stir again and then cook, covered, until soft, scraping the bottom with a wooden spoon (but don’t allow the sautee’ to burn).

8.Taste for doneness, and if necessary, add more water and repeat step 7 above.

10..Before the cabbage is fully done, add the dried cherries and cook uncovered for a few more minutes.

11. Drizzle with a small amount of extra virgin olive oil

12. Add salt and pepper to taste.

13. Serve with rice or couscous, or enjoy as is.

South Indian Carrot Sautee’ (Poriyal)

This flavorful South Indian dish that I learned from my mother-in-law is a simple use of carrots that I often resort to whenever I need to prepare a side or snack without too much thought.

Given that I have been cooking Tamil inspired dishes for years, my pantry is always stocked up with South Indian staple ingredients, including urad dahl, black mustard seeds, cumin seeds, asafoetidia, curry leaves, and green chilies.

You can find my recipe in this article I wrote for Now It's Dark Magazine. Whether you are one who likes to indulge a little, or a health nut,  you will enjoy and benefit from this tasty carrot poriyal. 

http://nowitsdark.net/2014/10/carrotsyourhangoverandyou/

RED THAI CURRY SOUP

It is my pleasure to be a contributor for Now It's Dark Magazine, where I will be sharing recipes and reviewing restaurant experiences. This versatile recipe embodies delectable flavor combinations, spiciness, and nutritional benefits.  For your cooking pleasure, click on the link below.

http://nowitsdark.net/2014/10/red-thai-curry-soup-answer-last-nights-lingering-headache/

Roasted Tofu in Zimino

“In zimino”  is a  type of sauce preparation that uses tomatoes and Swiss chard or spinach. It is typically found in Tuscany, but I have also seen it in neighboring Liguria.  Different types of fish, like baccala’, or cephalopods like cuttlefish, and squid, can be made “in zimino”. In fact, I recently prepared baby squid "in zimino" for a dinner party which was so incredibly delicious, that before I had a chance to take a picture for my blog, it was all gone. So I thought I had to make this dish again and share this tasty recipe. Unfortunately, the availability of tender baby squid at the Japanese supermarket where I typically shop was short-lived. So I had to come up with a plan B. I had some tofu in the fridge, and thought, why not try a vegan alternative? And voila’, I came up with this equally tantalizing nutritious and delicious option.

Also, differently from the original version, my sauce has a hint of ginger, which confers an additional layer of flavor. Ginger can be optional, but I highly recommend it.

Ingredients:

A bag of power greens from either Trader Joe’s or Simple Truth Brand (A mix of baby chard,      baby kales, baby spinach) or Trader Joe’s Kaleidoscope Chard

1 carrot

1 onion

1/2 celery stalk

a few sprigs of parsley

about 1 cup of of grape tomatoes (finely chopped), or a ladle-full of pureed tomatoes

1-2 cloves of garlic

1 tablespoon of freshly grated ginger (can also be finely chopped or pressed through a garlic press)-for grating, a long cheese grater works great.

½ red chili pepper (peperoncino)-fresh or dry- or a whole chile pepper, for extra pungency

olive oil- enough to coat the bottom of a medium size pan, plus about 1 tablespoon to drizzle the tofu

good quality tofu (½ block)

Method:

Preheat oven to 350F.

Remove the tofu from the package and pat dry with paper towels. Line a plate with a paper towel and place the tofu on top. Then set  a plate on top of the tofu and weigh it down with something heavy, like a can of vegetables that you may have in your cupboard.  Allow the liquid to train into the paper towel for about 15-30 minutes. Remove the weight,  and drain off the excess liquid. Slice the pressed tofu into cubes or thin slices.

Drizzle the olive oil on a baking sheet,  add the cut tofu and gently toss it around the  baking sheet so that all sides are coated.  Bake tofu until the outside of the tofu is golden and the pieces look slightly puffed, about 30 minutes, depending on the size and shape of the tofu. If baking slices, the baking time should be reduced.  Toss  occasionally so the pieces bake evenly.

While the tofu is baking, finely chop the carrot, onion, celery and parsley  on a cutting board, or pulse  in a food processor until fine. This is what we refer to in Italian as “battuto di odori”

Blanch the greens for a couple of  minutes in salted boiling water, strain in a colander and  allow to cool.  Once cooled, squeeze as much water out as possible either with your hands, or by pressing a small bowl against the greens that are still resting inside the colander .

Once the greens are no longer dripping water, place them  on a cutting board and chop them coarsely. Set aside.

In a medium size pan, heat the olive oil, add the chopped “odori” and cook until softened (about 10 minutes), being careful not to burn them. Add the garlic,  the chopped greens,  and cook down for a few minutes. Remove the garlic, unless you don’t mind garlic pieces in your sauce. Add the tomatoes(or puree) and the ginger, and cook down for another 15-20 minutes, stirring occasionally. Season with  peperoncino, and salt and pepper to taste.

Add the roasted tofu cubes directly to the sauce or,  if  roasting thin slices, make bite-size sandwiches as I did.

Alternatively,  you can use fried tofu or polenta. Enjoy!

EASY ROASTED SPICED OKRA (LADY-FINGERS)

I LOVE OKRA...... There is something about this Malvaceae that I really enjoy and, apparently,  I have also turned my family into okra lovers. So much so, that they ask me to prepare it whenever they visit me in the US.  Curiously, this vegetable, also known as “lady-fingers” in many parts of the world, is not grown in Italy. 

The first time I had okra was in Georgia (fried of course). The second time was in an Indian restaurant in London (masala style). The third time was in Tamilnadu, South East India, and it was prepared by my husband’s grandmother, and it was one my favorite dishes that I tried while visiting there. I enjoyed it so much that I tried to make it again after I returned home. I have since prepared a few variations of Achi’s okra, one being this sliced okra with sauteed onions, ginger, garlic tomatoes and a combination of Indian spices, whose recipe will be featured in my upcoming cookbook. 

But all the cutting and slicing can be time consuming, so  when I am pressed for time, I resort to this effortless alternative, simple seasoning and roasting, which requires hardly any preparation, but is still delicious.

What I have learned is that picking the right okra is key to a texturally pleasant dish. I  also recommend purchasing okra at an Indian grocery store, which has a large turnover of this very popular vegetable, and hence, better quality and price. When picking your okra, you should lightly press it with your fingers, and it should be soft. If the okra is hard, it means that it is fibrous inside and no amount of cooking will redeem the trough texture. But if you pick the slightly soft okra, although not overly ripe to the point that it is turning dark, it will turn out great!

Method:

All you do is rinse the okra, and pat it dry it with a paper towel. Then in a bowl you toss it with olive oil and then add a few pinches of rasam masala powder and/or curry powder. If you do not have rasam masala, you can substitute with any combination of red chili powder, cumin and paprika and a tiny pinch of turmeric powder.   For extra flavor I also toss in a few cumin seeds (and fenugreek seeds, optional). But do not add too many, as this may compromise the flavor balance.

Then  spread the okra on a baking sheet lined with parchment paper.

Preheat oven at 400F and bake for about 20 minutes, or until soft and slightly roasted, tossing the okra around once about mid-way. Then turn the oven to broil and broil for a few minutes,  being careful not to burn your okra.

Remove from oven, sprinkle with sea-salt and optional ground pepper, and serve.

It makes a great side or snack.

If the okra is tender enough, you can consume it whole, including the caps.

Summer Zucchini and Blueberries bread

With amazing taste, texture and fragrance, as well as being healthy, this bread will have you come back for more and more. And it is simple to make. This is a variation of the classic zucchini bread. It has more whole grain, less sugar, and added blueberries, which not only compliment the overall flavor with their tartness, but they add more antioxidants to this delicious bread. Instead of cinnamon, which I believe makes every cake/bread taste the same, as, in my opinion, instead of bringing out the flavor of the main ingredient it masks it, I add lemon zest, which adds to the fragrance and freshness. 

Ingredients

2 cups for shredded zucchini (from about 4 medium zucchini)

3/4 cup of fresh blueberries

1 1/2 cup of all purpose flour (sifted)

1/2 of whole wheat flour

1 cup of raw sugar (or your preferred ratio of granulated sugar and brown sugar)

2 eggs

1/4 cup of vegetable oil + 2 tbsp  of melted butter

1 tablespoon of ground flax seed (optional)

1/2 tsp of baking powder

1/2 tsp of baking soda

the zest of one organic lemon

a few tablespoons of sunflower seeds (optional)

a few tablespoons of pistachios

a pinch of salt

Directions

Preheat oven at 325F

In a medium bowl, with a handheld mixer at high speed, or a tabletop mixer, mix the eggs, sugar, oil/butter, until smooth (about a minute or so).  Add the flours, flax seed, baking powder, baking soda, salt, and mix at lower speed until fully incorporated. You will have a very thick mixture, which is needed to offset the wetness of the zucchini that you are about to incorporate. Fold in the zucchini with a spatula until evenly incorporated, then fold in the sunflower seeds, pistachios and lemon zest. 

Pour the evenly mixed batter in a plum cake mold which has been buttered and floured (unless it is guaranteed non-stick).

Bake at 325F in the middle rack  for about 1 hour, or until golden brown and/or if you run a toothpick through the cake it comes out dry.

Cooking time may vary depending on the oven, so it is good to check your bread about 1/2 way.

Once ready, remove from the oven and allow to cool before slicing and serving.

It tastes great accompanied with a dollop of  plan FAGE or Siggi's yogurt and some honey drizzle.

Enjoy

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Methi (Fenugreek) Leaves Crostini

It all started with a trip to the Indian grocery store, where I typically buy okra and curry leaves. I was intrigued by the mehti and decided to try to prepare something slightly different from the South Indian version. So I came up with this tasty and wholesome appetizer that is a fusion of Indian and Mediterranean (Indo-terranian) cuisines. 

Ingredients:

Mehti- 1 bunch
1 red onion, chopped
3 garlic gloves (finely chopped)
1 inch piece of ginger (finely chopped)
Urad dahl (1/2 tablespoon)
black mustard seeds (1 tsp)
fenugreek seeds (ground in mortar and pestle)-1/2 tablespoon
cumin seeds (1/2 tablespoon)
mustard leaves (5)
in pinch of sugar
grape tomatoes (about 10, chopped)
garam masala powder (approximately 1 tsp)
the tip of 1 green chili, or red chili to taste (depending on the desired heat level)-optional
2 tablespoons of Greek yogurt (optional)
oil for sauteing (enough to cover the bottom of a pan)-I use olive oil
and a drizzle of good quality extra virgin olive oil to top the crostini
salt and pepper to taste
sliced artisan bread (preferably multi-grain), toasted or grilled 

Directions:

Separate the methi leaves from the stalk by pulling them away from the stalk with your fingers. Wash the leaves thoroughly and chop them on a cutting board
Heat the oil in  a pan then add mustard seeds, urad dahl, ground fenugreek powder, garam masala powder, and cumin seeds. 
Allow the mixture  to splutter (be careful not to burn it),  and then add green (or red) chili, if some heat is desired, the curry leaves, and onions and saute' until translucent. 
Add the chopped ginger and garlic, and saute' for an additional minute.
Then add the chopped methi leaves, 1 pinch of sugar,  and cook down for about 10 minutes, stirring occasionally.
Add the chopped tomatoes and cook for an additional 5 minutes, stirring occasionally, then add salt
Pour in a food processor and pulse a few times.
If desired, mix in the yogurt and pulse a few more times until incorporated.
Spoon the mehti mixture on lightly toasted bread slices. To serve warm, bake in the oven for a couple of minutes at 350F. 
Remove from the oven, add freshly ground black pepper, and drizzle with good extra virgin olive oil.

Serve and enjoy.