Wednesday, May 24, 2006

Kasha Cookies

Kasha, toasted buckwheat, is my all-time favorite grrrrrain (even more prized than quinoa). Sucanat is “essentially pure dried cane sugar juice”. Both are available in the bulk section of PCC. The combo of this molassesey sugar and nutty grain will remind your tastebuds of Honey Smacks (remember that cereal with the pimped out frog?)

1/2 cup butter, softened
3/4 cup sucanat
2 eggs
2 cups all-purpose flour*
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon cinnamon
1/2 cup dry kasha (not raw buckwheat)

  1. Mix butter and sucanat until creamy; add eggs and beat well.
  2. In a separate bowl, sift together dry ingredients, except kasha, and add to creamed mixture. Stir in kasha.
  3. Plop tablespoons of batter on a greased cookie sheet. Bake for 10-12 minutes or until slightly browned.

Makes about 2 dozen
Adapted from

*Being true to my whole foods education at Bastyr, I must urge the use of whole wheat pastry flour instead of the refined stuff. I don’t have any in the house & so can only attest to amounts for refined. Please make comments if you fiddle!


Thursday, February 16, 2006 

Japchae Sweet Potato Noodles

Traditional Korean Noodle dish (I had thought it was made with mung beans, instead sweet potato!). My family would serve this during special occasions but it seems you can pretty much get it at any Korean restaurant. The only difficult ingredient to get would be the sweet potato noodles. I bought mine at Uwajimaya, and the writing is in Korean…but I am sure if you go, and tell them that you are looking for Japchae noodles, they would know.

1 package Sweet Potato Noodles
10-12 dried shitake mushrooms (or any mushrooms, really)
Olive oil, for sautéing
Sesame Oil, for seasoning
Salt and pepper, for seasoning
Toasted sesame seeds
1 medium onion, sliced thinly
2 med/lg carrots, julienne
3-4 garlic cloves, finely chopped
2-3 cups of greens (collard, kale, spinach)
*optional: scallions, seaweed, tofu, beef, chicken, whatever you have in your fridge


  1. Start boiling the water for the noodles, boil extra water for the dried shitake (because you will have to re-hydrate them in warm water). While the water is working towards a boil, prepare your vegetables.
  2. Wash and cut carrots into strips, matchstick like. (to decrease cooking time for carrots, par boil them). Cut up your greens (traditionally spinach, but collard greens, kale, is just as good!). Finely chop garlic and slice the onions.
  3. Place sauté pan on stove, olive oil to sauté your veggies. Start with garlic, then add onions, carrots (par boiled) and greens LAST, they cook pretty quickly and can lose color if cooked too long.
  4. When water is boiling, set aside of the hot water to re-hydrate mushrooms. Let the mushrooms sit until plump with water, once re-hydrated, slice and place into sauté pan with other veggies. With the remaining water, place noodles into boiling water, and cook until soft.
  5. Remove noodles from heat, and drain under cold water. Place the cold noodles back into pot, and throw sautéed vegetable into the pot together, on low-medium heat.
  6. This is sort of the “fun” part…seasonings are up to you. I rarely follow recipes and everything for me is by taste. This where I start throwing soy sauce, sesame oil, salt and pepper. Always a little at a time, just because it is easier to add more, than to take away. Then throw some sesame seeds if you would like…

VOILA…you just made some Korean food…woo hoo!

Prep Time: approximately one hour, including prep, and cooking time!
Source: The Kitchen of Janey Yoo


This recipe is not from a potluck but from Janey’s dumpling making party! It was a great time and the dumplings were a delicious success. We used homemade skins and store-bought skins. Although we cooked them both ways, the homemade were ideal for boiling and the store-bought behaved best when panfried. Janey taught us how to make the dumplings in various shapes including half moon, tortellini and free-form. A decision was made to reserve a few tortellini-shaped dumplings to throw at Jeff Novak next time we don’t understand a term.

Dumpling Skins
3 cups flour
1 teaspoon salt
2/3+ cup water

  1. Mix salt and flour in bolw, add water and mix. Add water until dough is stiff. Let dough rest for 20 minutes.
  2. Roll out dough to a 1/8 inch thickness. Use cookie cutter or rim of glass to cut out 3 inch circles.

Kimchi/Vegetable Dumpling Filling
1 block of tofu, pressed to eliminate excess water
1 cup kimchi (or any vegetable)
1 cup kale
1 cup shitake mushrooms, rehydrated
2 cloves garlic
2 scallions
1 teaspoon sesame oil
1 teaspoon salt or soy sauce
1/2 teaspoon black pepper
1 cup water, in small bowl

  1. Finely chop all vegetables and mushrooms. Combine all ingredients in a large bowl. Mash tofu until you have a consistent mixture.
  2. Place about 1 tablespoon of filling in the center of a dumpling skin. Dip your finger in the water and moisten outer edge of dumpling skin. Fold skin in half and press edge to seal.
  3. Pan fry in oil until the dumplings are browned or boil until they float.

Dumpling Dipping Sauce
1 part soy sauce
1 part rice vinegar
red pepper flakes or sesame seeds, to taste

  1. Combine all ingredients.

Preparation time: 1 hour
Yield: 50 dumplings
Original recipe by Janey Yoo


Thursday, November 17, 2005 

Butternut Squash Spread

Squash is a warming, savory gourd that is high in Vitamin A/beta-carotene, essential for good eyesight and a strong immune system. On a chilly night during the holiday season, serve this spread warm and enjoy!

5-pound whole butternut squash
½ small onion, diced
3 large carrots, chunked
2 medium tomatoes, chunked
1 ¼ cups vegetable broth
½ cup pine nuts
1 teaspoon fresh basil, minced

  1. Preheat oven to 400 degrees F.
  2. Quarter squash and spoon out seeds. Place sections flesh-side down in baking pan and fill pan with ¼ inch water. Cover with foil and bake for 50 minutes, or until soft.
  3. Combine onion, carrots, tomatoes and vegetable broth in pot and bring to a boil. Reduce heat to medium-low, cover, and simmer until carrots are soft. Remove from heat and let cool for 5 minutes. Pour contents of pot into blender and puree at moderate speed. Chill.
  4. Remove squash from oven when fork easily glides through flesh at thickest point. Set aside for 5-7 minutes to cool. Peel and mash squash. Chill.
  5. Once squash and carrot sauce are cold, spread squash on serving plate and drizzle sauce on top. Sprinkle pine nuts on spread and garnish with fresh basil. Serve with whole wheat crackers or crudités.

Preparation time: 60 minutes
Yield: 6 cups
Source: Adapted by Lisa Swihart from original recipe by Amy Seng

 Ingrid’s Muesli

Created in 1900 by a Swiss doctor to nourish his patients, muesli is still enjoyed for breakfast by people across Europe. This hearty cereal provides energy to get you going in the morning, and will keep you feeling satisfied well until noon. The toasted grains and tropical fruits make this version a tasty treat. Feel free to get creative and substitute any dried fruits, nuts or seeds for those listed below.

4 cups rolled oats
2 cups rye or wheat flakes
3/4 cup sliced almonds
1/2 cup raw sunflower seeds
1/2 cup diced, dried papaya
1/2 cup diced, dehydrated banana
1/2 cup flaked, unsweetened coconut
4 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
ground flaxseed (optional)

  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 12 minutes, stirring once after 6 minutes.
  2. Stir in almonds and sunflower seeds. Bake until the oats are fragrant, about 10 minutes, stirring once after 5 minutes. Turn off the oven. Stir dried fruit and coconut into the muesli.
  3. Place honey in a glass cup and microwave for 15 seconds. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat.
  4. Return muesli to the warm, turned-off oven for one hour, stirring every 20 minutes. Remove from the oven and allow to cool completely. Store in an airtight container.
  5. If using flaxseeds, grind and stir into muesli just before serving. Serve with yogurt or milk of choice. Top with fresh or frozen fruit, if desired.

The dried fruit, nuts and seeds may be substituted for any of your choice. Suggestions include:
-dried fruit: cranberries, raisins, mango, blueberries, cherries, strawberries, and pineapple; unsweetened fruits are best.
-nuts and seeds: hazelnuts, walnuts, pumpkin seeds, sesame seeds and cashews
-Consider adding other grains, such as wheat germ and oat bran, to increase nutritional value and fiber content.

Preparation time: 1 1/2 hours
Yield: 12 servings, about 3/4 cup each
Source: Adapted by Stephanie Maxson from Eating Well magazine by Joyce Hendley (Volume 3, Number 4, April/May 2005)
# posted by Bastyr Foodies @ 7:50 PM 0 comments



Coconut Lime Rice Pudding

1/2 cup white basmati rice
1 13- to 14-ounce can light unsweetened coconut milk
1 1/4 cups almond milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
extra lime juice
Garnish if desired: sweetened flaked coconut, toasted

  1. In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, almond milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.
  2. Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.
  3. Serve puddings warm or chilled and garnish with flaked coconut.

Preparation time: 1 hour
Yield: 4 servings
Source: Adapted by Kip Slaughter from Epicurious
# posted by Bastyr Foodies @ 6:27 PM 0 comments



Jerusalem Artichoke Soup

The Jerusalem artichoke, also called sunchokes and many other names, is a tuber (root vegetable) that is harvested usually in the fall and winter. It is a great source of iron, at par with lean beef, low in calories, and high in inulin, a prebiotic and healthy food for those beneficial bacteria in our gut. This soup is a rich broth that can also be used as a base in other soups. It’s a yummy way to warm up a winter’s evening.

2 pounds Jerusalem artichokes
1 tablespoon extra virgin olive oil
3 cloves garlic
½ red medium onion
6 cups vegetable or chicken broth
1 bunch thinly sliced green onions (about 8)
Salt/pepper to taste
2 tablespoons minced fresh basil

  1. Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender. Drain and discard cooking liquid. Peel the Jerusalem artichokes.
  2. Heat oil. Place onions, and garlic in a large saucepan and sauté until the onions are soft.
  3. Meanwhile, pureé the artichokes with broth. Stir the artichoke and chicken broth mixture into the sautéed vegetable. Add the green onions.
  4. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill.

Preparation time: 2 hours
Yield: 4 servings
Source: Adapted by Julie Starkel from Spirit of the Harvest
# posted by Bastyr Foodies @ 6:19 PM 0 comments




The perfect appetizer or main dish if you want to impress your guests without spending long hours in the kitchen.

3 tablespoons 100% sesameTahini
½ can chickpeas
1 fresh lemon
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sweet red paprika
1/2 teaspoon black pepper
2 medium purple eggplants
3 tablespoons of olive oil
1/2 teaspoon salt
3 whole eggs (use 1 yolk 2 whites)
Whole wheat Tortillas for 6-8 servings

  1. Rinse and drain garbanzo beans thoroughly to eliminate sodium in the canning liquid.
  2. Put all the ingredients in a small food processor and mix. After 30 seconds, add a few drops of water, and do this until there is a smooth consistency.
  3. Slice eggplants into thin, round pieces. Sprinkle salt over them and brush with olive oil. Then put them on a baking sheet and place in the oven for 25 min at 350F.
  4. Boil eggs. Let them cool down. Then slice them into round pieces.
  5. Spread a couple spoonfuls of hummus onto a tortilla, place eggplant slices and egg slices on top of hummus, roll and enjoy.

Preparation time: 35 minutes
Yield: 6 servings
Source: Adapted by Anat Barak from an Israeli recipe
# posted by Bastyr Foodies @ 6:18 PM 1 comments




For those who have “champagne wishes and caviar dreams” but don’t want to be associated with the slaying of Mama Beluga, amaranth and sea veggies offer the expensive connotation of caviar without the sour aftertaste of a stolen fishy life! Amaranth seeds are similar in texture to Russia’s finest sturgeon eggs but they pack a more powerful nutritional punch: high protein, fiber, iron, calcium, magnesium, folate and Omega-6 fatty acid. Any kind of seaweed can be used.

1 cup amaranth, rinsed
2 1/2 cups filtered water
2 strips seaweed, rehydrated according to package instructions
3 tablespoons “Annie’s Naturals Sea Veggie & Sesame Vinaigrette”
1 teaspoon sea salt
Crackers or toast points

  1. Bring water to a boil and add amaranth. Cover and simmer for 18-20 minutes. Do not overcook, as amaranth will become gummy. (For pressure cooker: use 1 cup water and cook for 5 minutes.)
  2. Rinse amaranth to remove sticky coating. Spread on cookie sheet to dry for 10 minutes.
  3. Drain seaweed, squeeze out excess water and chop into small pieces. In a bowl, combine amaranth, seaweed, vinaigrette and sea salt. Adjust vinaigrette and salt to taste. Mix well and chill. Serve on ice with crackers or toast points.

Preparation time: 35 minutes (20 with pressure cooker)
Yield: 2 ½ cups
Original recipe by Anne Buzzelli
# posted by Bastyr Foodies @ 6:16 PM 0 comments



Bin Dae Duk – Korean Bean Pancake

Traditional bean pancake, orginally made with Mung Bean, but replaced with dried lentils,
and removed Korean Kimchi, due to high sodium content. A good source of fiber, thiamin,
folate, iron, phosphorus, zinc, copper, vitamin C and manganese. It is also a good economic
choice compared to mung beans, and more accessible in non Asian grocery stores.

Bean Cake Recipe:
2 cups Lentils
3 cloves Garlic, chopped
1 medium sized onion
1 cup collard greens, chopped into thick strips
1 cup flour
1 cup cooked rice, any kind (used mixed Japonica Rice blend)
1/4 soy sauce
3 tablespoons Sesame Oil
2 tablespoon red pepper flakes (Korean style)
1 tablespoon black pepper
1 cup olive oil

Dipping sauce:
1/4 cup soy sauce
1/4 cup white vingar or rice wine vinegar
1 tablespoon of Korean Style pepper flakes

  1. Soak lentils in water for two hours, add water as needed during soaking as lentil rehydrate.
  2. Peel garlic, and place soaked beans into a blender or food processor until a smooth thick batter. Pour the mixture into a large mixing bowl and add seasonings.
  3. Wash and cut collard greens into large strips, dice onions, and add to batter. Add flour into bowl and mix manually.
  4. In a large pan, place a thin layer of olive oil into pan, and place on medium heat. Once hot, spoon batter into the pan and flatten bean cake with spatula. Flip cake when one side is crispy, and leave until other side is crispy.
  5. Can be eaten immediately with a soy sauce dipping sauce.

Preparation Time: 3 hours (including soaking time)
Yield: 4-6 servings
Source: Original recipe by Janey Yoo, adapted from Yoo/Park Family recipe for Korean Mung
Bean Pancake (Bin Dae Duk)
# posted by Bastyr Foodies @ 5:58 PM 0 comments



Steamed Broccoli with Miso-Walnut Sauce

The tangy sauce is the perfect accompaniment to any steamed vegetables or plain cooked greens. Steamed broccoli retains its vitamins and minerals well, and is an excellent source of fiber.

2 heads broccoli, cut into flowerets
2 cups mirin (Japanese sweet rice wine) or apple juice (or 1 cup of each)
4 tablespoons miso (fermented soybean paste)
2 cups chopped walnuts
1 tablespoon cider or rice vinegar (increase slightly if using mirin)
2 small cloves garlic, minced
Cayenne, to taste

  1. Fill a medium saucepan with about a half-inch of water and bring to a boil. Once boiling, add broccoli to pan in a metal colander or sieve, but don’t let the water touch the broccoli. Cover and steam for about 5 minutes. Check broccoli for doneness by testing its tenderness with a fork.
  2. Place the mirin or apple juice in a different small saucepan and bring to a boil. (If using mirin, let it simmer uncovered for about 5 minutes to let the alcohol partially evaporate.) Remove from heat, add the miso, and whisk until it is mostly dissolved. (It doesn’t have to be absolutely uniform.) Transfer to a blender or food processor.
  3. Add the toasted walnuts, and puree until fairly smooth. Transfer to a medium-sized bowl.
  4. Stir in the vinegar and garlic. (If you are using mirin, you might want to add an extra 2 teaspoons vinegar to cut the sweetness a little.) Add salt and cayenne to taste.
  5. Serve the sauce warm or at room temperature over hot, freshly steamed broccoli.

Preparation time: 15 minutes
Yield: about 2 cups of sauce, plus 4-6 servings of broccolis
Source: Adapted by Jessie Hensley from The Enchanted Broccoli Forest by Mollie Katzen (Ten Speed Press, 1982)
# posted by Bastyr Foodies @ 5:54 PM 0 comments



Sweet Potato-Walnut Burritos

½ cup lentils
1 large sweet potato (about 1 pound)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ teaspoon salt
2 garlic cloves, minced
1 ½ teaspoons chili powder
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon cayenne pepper
¾ cup walnuts, roasted and chopped
¾ cup canned crushed tomatoes
4 Ezekiel sprouted grain tortillas
5-10 sprigs cilantro

  1. Place the lentils and 1 1/3 cups water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until tender yet firm, 25 to 35 minutes.
  2. Peel and chopped the sweet potato, and place in a medium saucepan with just enough water to cover. Bring to a boil, reduce the heat to low, cover, and simmer until the cubes are soft but still hold their shape, about 20 minutes. Drain and mash them in a large bowl. Set aside.
  3. Preheat the oven to 350۫ F. Heat the oil in a large skillet over medium-high heat. Add the onion and salt and sauté, stirring occasionally, until the onion begins to soften, about 2 minutes. Reduce the heat to medium and stir in the garlic, chili powder, cumin, coriander, and cayenne. Sauté until the onion is translucent, about 6 minutes more. Remove from heat.
  4. Next, combine the sweet potatoes, lentils, onion mixture, tomatoes, and walnuts all together and fill a tortilla, roll it, and bake for 30 minutes at 350۫ F or until warm. Alternatively, to make for a nicer presentation, you can add the ingredients individually. First the sweet potatoes, then the lentils, onion mixture, tomatoes, and walnuts. You can then put the tortillas flat on a baking pan, cover the top with foil, and bake for 15 minutes or until heated through. Sprinkle with cilantro before serving.

Preparation Time: about 2 hours
Yield: 4-6 servings
Source: Adapted by Margaret Wertheim from the book 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery by Seppo Ed Farrey and Myochi Nancy O’Hara (Houghton Mifflin, 2000).
# posted by Bastyr Foodies @ 5:51 PM 0 comments



Roasted Pepper Soup

Besides being colorful and fun, this soup is extremely good for you. The anti-oxidants found in the peppers will help fight off colds during the dreaded flu season. Serving it in pepper ‘bowls’ is a wonderful way to impress your guests. (Find peppers that will hold approximately 1-2 cups and that can stand upright on their own.)

*4 large red or yellow peppers, plus 4-6 smaller peppers for the ‘bowls’
1 T olive oil plus 2 T
¾ cup leek, chopped
2 cups yogurt
½-1 cup vegetable stock
Salt and pepper
1 small green onion

  1. Pre-heat oven to broil.
  2. Add 4 large peppers, whole. Broil on one side until black and turn until all sides are black. Watch these carefully, as they can cook quickly. Place in a paper bag or glass bowl covered with plastic wrap when done.
  3. Cut the tops off the remaining peppers and hollow the seeds and pith out of the pepper.
  4. Heat 2 Tolive oil in skillet and add leeks. Sautee on medium heat until the leeks are golden brown and soft.
  5. Remove peppers from the bag and remove skin, seeds and stem.
  6. Add roasted peppers, leeks and yogurt to food processor. Blend until smooth.
  7. Slowly add vegetable stock to the processor, while it is blending on low. Add salt and pepper to taste.
  8. Heat and serve soup in hollowed out peppers. Garnish with chopped green onion.

Preparation time: 35 minutes
Yield: 4-6 servings
Source: Adapted by Kristi Wrightson
# posted by Bastyr Foodies @ 5:44 PM 0 comments



Katie’s Calendula KaleSlaw

A nutrient rich medley of kale, carrots, cabbage and more. An easy way to enrich your diet with green leafys that are convenient and delicious.

6 cups kale, thinly sliced
3 cups red cabbage, thinly sliced
1 cup carrot, grated
1 medium red onion, sliced
½ cup capers (optional)
½ cup calendula flower petals (optional)
½ cup lemon juice
½ cup brown rice syrup or honey
2 tablespoons miso or soy sauce
1 tablespoon mustard
2 tablespoons garlic
2 teaspoons pepper
1 cup yogurt

  1. Thinly slice kale, cabbage, carrot, and onion and place in a large salad bowl. Add capers and half calendula flowers. Toss the dry ingredients.
  2. In a separate small bowl add lemon juice, brown rice syrup (honey), miso (soy sauce), mustard, garlic, pepper, and yogurt. Whisk with fork or whisk till smooth.
  3. Pour dressing over salad and toss. Garnish with remaining flowers if available.
  4. Serve or chill for later use.

Preparation time: 20 minutes
Yield: Makes 10 one-cup servings
Source: Original recipe by Katie Hart
# posted by Bastyr Foodies @ 4:36 PM 0 comments



Whole Chana Dal Salad

Chana dal is commonly referred to as Bengal Gram Dal or black chickpeas, Latin- Cicer arietinum and is commonly used in India. It’s a popular healthy salad or soup ingredient especially for pregnant women. It’s high in protein, folate, iron and fiber. It’s more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller and has a much lower glycemic index. You can substitute chana dal for garbanzo beans in just about any soup or salad recipe.

1 cup whole chana dal (Bengal gram dal with hull), soaked for 2 hours
1 small onion chopped finely
2 small roma tomatoes chopped into very small cubes
¼ cup of fresh cilantro chopped
¼ cup of chopped walnuts
1 lime or lemon
1 teaspoon iodized salt

Add 1 1/2 quarts of water in a pressure cooker. Add 1 teaspoon of salt to it and soaked dal. Secure the lid and bring to high heat until pressure gauge rises. Lower heat and pressure cook for about 20 minutes. Chana dal should be cooked without being mushy. Remove the cooker from heat and let the dal cool down to room temperature. Transfer the cooled dal to a serving bowl and add tomatoes and onions to it and mix. Garnish with lemon juice, chopped cilantro, walnuts and serve.

Preparation time: 3 hours
Servings: 4 half-cup servings
Source: Traditional recipe from India. Adapted by Priya Niralay, MSN DPD student, Bastyr University
# posted by Bastyr Foodies @ 4:11 PM 0 comments


Thursday, October 06, 2005


Vegan Mac’n’Cheese

3 cups macaroni
1/2 cup margarine
1/2 cup flour
2 tsp salt
2 tsp garlic powder
a pinch of turmeric
2 tbsp good shoyu or tamari soy sauce
1 cup nutritional yeast flakes
1/4 cup oil
1 or 2 peppers, chopped (we prefer Annaheims) optional
Paprika to taste

  1. Preheat oven to 350F.
  2. Start boiling water in a pot for macaroni. Add a pinch of salt, but no oil. Also start boiling exactly 3 cups of water in a teapot for making the sauce.
  3. Measure out ingredients while waiting for water to boil.
  4. When water is boiling, begin cooking macaroni, stirring occassionally.
  5. In a medium saucepan, melt margarine over medium heat. Whisk in flour. When it has reached an even, bubbly consistency, whisk in boiling water from teapot. Reduce heat to low.
  6. Stir until smooth again and add garlic, salt, turmeric, and soy sauce. Then fold in nutritional yeast flakes and oil and stir until smooth. Mix the peppers in.
  7. When the macaroni is done, drain it in a collander and shake the excess water out quickly. Pour all the macaroni back into the pot, then mix in the sauce. Sprinkle paprika on top.
  8. Cook for 15 minutes at 350F and then for 5 minutes on “broil”.
  9. Serve with fresh-ground pepper, diced tomato or some sprouts.

Preparation time: 30 minutes
Servings: 3 cups
Source: Adapted by Yvette Olds from
# posted by Bastyr Foodies @ 7:59 PM 0 comments



Shredded Collard Greens with Walnuts and Pickled Apples

The pickling spice is nice, but absolutely not necessary for a good outcome. Don’t worry about going out to buy it if you don’t already have it. Apples may be pickled 3 days ahead and kept chilled, covered. Nuts may be toasted and chopped 1 day ahead and kept in the oil in an airtight container at room temperature.

For pickled apples:
2 red apples such as Gala or Idared
1/2 cup cider vinegar
1 cup water
1/2 cup sugar
1 teaspoon salt
1 teaspoon pickling spice

1/2 cup walnut halves (3 oz)
1/4 cup olive oil
1 bunch collard greens (1 lb)
1/2 teaspoon kosher salt

  1. Make pickled apples: Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.
  2. Prepare nuts while apples chill: Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.
  3. Prepare collard greens: Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.
  4. Just before serving: Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.

Preparation time: 1 1/2 hours
Yield: 6 servings
Adapted by Kip Slaughter from Epicurious
# posted by Bastyr Foodies @ 6:20 PM 0 comments

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