Spaghetti and Radishes, let's use the whole radish

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In my Farmer's Market Box were these beautiful radishes, along with some other beautiful produce, and not to mention the most awesome, delicious strawberries I do believe I've_ever_had 

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While looking around for ideas as to what to make using some of my goodies, I ran across this interesting spaghetti recipe that uses the whole radish, leaves and all in the sauce. 
K let's do it. 

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I knew I was going to like it because the optional ingredient the recipe calls for is an anchovy fillet. Don't run away now, you'll never taste it, but you do need that umami level in the sauce. You'll also need not only the spaghetti but some pine nuts, it you don't have any you can substitute walnuts and it would still be great, some radishes of course, garlic, shallot, lemon zest, lemon juice, and Parmigiano-Reggiano cheese. And of course your standard olive oil and salt and pepper. 

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After a bit of chopping, slicing, and dicing we can get the show on the road. 

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I don't find it necessary to chop or dice the anchovy, I just smush it around in the oil and it disappears while it's sizzling away. 

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Then you'll add the garlic and shallot and cook until it's soft, then throw in the radishes, cover, and cook until they are tender.

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Now it's time for the greens and the drained pasta. (don't forget to save some of the pasta water) Once the greens are wilted and you checked to see if you need to add some of the pasta water, now's the time to add the lemon zest and juice. 
As you can see I only had a lime and that worked out just fine. 

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Don't forget to hit it up with the nuts and cheese when you serve it. As you can see I like a lot of freshly ground black pepper on my pasta dishes. 

I enjoyed it and it was very good. I did have some leftovers and had it the next day, but for my taste, it wasn't as good, YMMV

Root to Leaf Radish Spaghetti

 Yield one serving

2 tablespoons pine nuts

4 radishes with their leafy green tops attached

3 ounces whole-wheat spaghetti

1 tablespoon kosher salt

2 teaspoons extra-virgin olive oil

1 garlic clove, very finely chopped

1 large shallot, halved and thinly sliced crosswise

Zest of 1 lemon plus 2 tablespoons lemon juice

1/4 teaspoon sea salt, plus more if needed

1/8 teaspoon freshly ground black pepper

2 tablespoons finely grated Parmigiano-Reggiano cheese

Optional Ingredient: 1 anchovy fillet finely chopped

Toast the pine nuts: In a small skillet set over medium heat, add the pine nuts and cook, shaking the pan often, until they are fragrant and toasted, about 2 minutes. Transfer the pine nuts to a plate to cool.

Halve the radishes root to tip, then slice them into 1/4-inch-thick half-circles. Stack the radish greens and roll lengthwise into a tight cylinder. Use a chef's knife to slice them crosswise into thin ribbons.

Bring a medium pot of water to a boil. Add the spaghetti and the kosher salt and cook, following the package instructions, until the pasta is almost cooked to al dente (it should still have an undercooked core that would benefit from 1 minute more of cooking). Drain in a colander, reserving 1/2 cup of the pasta cooking water.

While the pasta is cooking, make the sauce: To a medium skillet set over medium-high heat, add the olive oil. When the oil begins to shimmer, after 1 to 2 minutes, add the anchovy, if using, and cook, stirring often, until fragrant, about 1 minute. Add the garlic and shallot and cook until soft, stirring often, about 3 minutes.

Add the matchstick-cut radishes and reduce the heat to medium-low. Cover the skillet and cook until the radishes become tender, about 5 minutes. Remove the lid and stir in the radish greens, cooking until they wilt, 1 to 2 minutes. To the radishes, add the drained pasta, the lemon zest and juice, sea salt and pepper. Increase the heat to medium-high and cook until the pasta is al dente, 1 to 2 minutes longer, adding some of the reserved pasta water if the pasta looks dry. Taste and season with more sea salt, if needed. Serve sprinkled with the pine nuts and the Parmigiano-Reggiano cheese.

Source: Tasting Table

 

And that's that!


Rice and Vegetable Salad

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A chilled salad of green beans, peas, carrots, and legumes with rice,

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what's not to like about this on a hot, muggy summer day!

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The recipe that I somewhat followed is posted below. I didn't vary too far but here's what I did. 

The ingredients I used were organic brown rice, green beans, carrots, peas, scallions, fresh herbs, and cannellini beans. 
Please use fresh green beans, I used frozen French cut and they were just o.k. When I use green beans in salads I prefer fresh. 

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The only fresh herbs I had on hand were parsley and Thai basil so I used those and the salad was just fine. 

I have this handy mini chopper that is the absolute best thing for mincing fresh herbs. 

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I got it for like about $15.00 off Amazon. Money well spent. 

So here's the original recipe but like all recipes, they can be subject to change. 

Enjoy!

Bountiful Beautiful Salad

Bountiful, Beautiful Bean & Barley Salad
Serves 6-8

1 cup frozen peas (do not thaw)
2 to 3 carrots, scrubbed and chopped into 1/4-inch dice
1/2 pound chilled, cooked green beans
1 1/2cups cooked or canned beans (preferably chickpeas or kidney beans; canned beans should be rinsed well and drained)
4 cups pearled barley, cooked and chilled
3 scallions, derooted, whites and 2 inches of green sliced
1 small unwaxed cucumber, quartered lengthwise and sliced
1/2 to 3/4 cup minced fresh herbs
About 3 tablespoons extra-virgin olive oil
1 to 2 lemons, halved
Coarse salt and freshly cracked black pepper
Lettuce leaves, for serving
Red and yellow cherry tomatoes, for serving
Crumbled feta or ricotta salata cheese, for serving (optional)

Bring a medium-size pot of water to a boil. Place the peas in a colander in the sink, then drop the carrot pieces into the boiling water and cook briefly, until their color brightens, about 30 seconds. When the carrots are ready, drain them over the peas (if you like, place a bowl beneath the colander to trap the carrot cooking water for a stock). Rinse the carrots and peas with cold water, and drain well. In a large bowl, combine the carrots and peas with the green beans, chickpeas, barley, scallions, cucumber, and herbs. Toss together well. Drizzle with the olive oil and squeeze the lemons over the salad (through a strainer to catch the seeds, or pick them out if you don’t mind fiddly work). Season with salt and pepper, toss again, and add more oil, lemon juice, salt and pepper to taste—whatever you think it needs. But the beauty of this dish is that it is not swimming in dressing; the good grainy flavors and the vegetables are not obscured.
Serve the salad on lettuce leaves, surrounded by cherry tomatoes and sprinkled with crumbled feta, if you like. Serves 6 to 8 Note: If you buy your pearled barley in a box, simply prepare it according to the package directions. If you purchase it in bulk, however, follow these basic cooking instructions: Combine 1 cup pearled barley and 2 cups water in a medium-size pot and bring to a boil. Reduce the heat to a simmer, cover, and let cook for 30 minutes. After the time is up, turn off the heat and let the barley sit, still covered, until the grain is soft and tender, another 10 minutes.

Source: Bean by Bean Cookbook

 

And that's that!


Kohlrabi Slaw with Fennel and Apple

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Cool, crunchy and refreshing,

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This can be a nice light lunch or a great side dish with dinner. 

All you need is, 

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kohlrabi, fennel, and apple for the slaw and some shallot, mustard, vinegar, honey, salt pepper, and oil for the dressing. 
No, I'm not trying to pass off jicama as kohlrabi; after hitting up two supermarkets, neither of which had kohlrabi I opted to substitute it with the jicama. 

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Having a good Mandoline makes the prep work a breeze. Don't forget to use your cut-resistant glove. (you're welcome)

I hope you try it, it's really easy and refreshing when it's too hot to cook or even want to eat. 

Kohlrabi Slaw with Fennel & Apple

 

1 medium fennel bulb with fronds
1/4 cup extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons minced shallot
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 medium kohlrabi, peeled and cut into matchsticks
1 small apple, cored and cut into matchsticks

Chop enough fennel fronds to equal 1/4 cup. Thinly slice the bulb.
Whisk oil, vinegar, mustard, shallot, honey, salt and pepper in a large bowl. Add the fennel and fronds, kohlrabi and apple; gently stir to coat.

Source: Eating Well

 

And that's that!


Eggfree pancakes

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With pancakes this good, who needs butter and syrup!

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I was eating these as fast as they came off the griddle. 

Using the flaxseed meal recipe (1 T ground flaxseed meal mixed with 2 1/2 T water and let sit for 5 minutes) as an egg substitute,added a nice little crunch to the pancakes.

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  Using a 1/4 cup measure the recipe yielded about 12 pancakes.

These pancakes are cooling so they can be packaged for the freezer. I placed the pancakes between sheets of waxed paper and then into a plastic freezer bag. Now I can have a pancake snack any time I want. I really like them warmed up with a bit of cheese melting on top. 

Here's the original recipe I tweaked a little, o.k. a lot. I hope you try both. 
Instead of the nut butter I used the flaxseed mixture as my egg substitute. 

Enjoy

koko's version of Eggless Pancakes

1 cup all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoons light coconut sugar
1/2 teaspoon kosher salt
2 tablespoons avocado oil
egg substitute 2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes
1 1/4 cup buttermilk, or more to reach desired consistency 

In a medium bowl, whisk together the all purpose flour with the baking powder, sugar, and kosher salt.
In a liquid measuring cup, whisk together the oil, flaxseed mixture, and buttermilk.
Stir the wet ingredients into the dry ingredients. The batter will be thick, add regular milk (whole, 2% etc..) if needed to reach desired consistency. 

Lightly grease a skillet with oil over medium-low heat. Using a 1/4 measuring cup, ladle batter onto the skillet. Cook the pancakes until the bubbles pop on the top, flip them and cook until done. Place pancakes on a platter and cover them with a kitchen towel to keep warm until served. 

 

And that's that!


Hummus from scratch

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For a quick easy snack or a delicious sandwich spread, you can't beat hummus. Throw in a tomato and cucumber salad drizzled with olive oil, and sprinkled with some Za'atar and you have a great lunch. 

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Just a few simple ingredients and you are good to go. 

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Garbanzo beans and tahini are two of my must have pantry staples so I can make this quick easy snack anytime I want. 

The basic recipe is just beans, tahini, lemon juice, garlic, olive oil, and a little salt. 
When you drain the canned beans, be sure to reserve the "bean juice," the aquafaba. If you like a thinner, smoother hummus you will need it to thin the hummus out a little, it also has several other good uses.

Here at Creaky-bones compound, aka Senior Citizen Apartment living, on Fridays, some of us get together to play cornhole. I like to bring tasty snacks to share and the hummus and tomato salads are always a favorite. 

Enjoy

Hummus from scratch

 

Yield: about 1 1/3 cups

1 (15-ounce) can chickpeas (do not drain), or about 2 cups drained, cooked chickpeas

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

1 1/2 tablespoons freshly squeezed lemon juice (from 1/2 lemon), plus more as needed

1 small clove garlic, coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Serving options: pita wedges, pita chips, raw sliced vegetables

Drain and rinse the chickpeas. Drain the chickpeas into a strainer, reserving the liquid from the can. If time and patience allow, pinch the skins from each of the chickpeas; this will make your hummus smoother.

Combine all ingredients in the food processor. Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor fitted with the blade attachment or blender.

Blend hummus until smooth, at least 5 minutes. Process the hummus continuously until it becomes very smooth, about 5 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

Taste and adjust seasonings. Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, blend 2 to 3 tablespoons of the reserved chickpea liquid to thin it out and make the hummus creamier.

Transfer to a bowl and serve. Scrape the hummus into a bowl and serve with pita chips or raw vegetables.

Note:

Using dried chickpeas: For even tastier and more authentic hummus, try cooking your own dried chickpeas from scratch.

Hummus variations• Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika. • Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top. • For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic. • For an olive hummus, fold in 3/4 cup of chopped green or black olives. • For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts. • For a more lemony hummus, add 1/4 cup of chopped preserved lemons.

Storage: Hummus will also keep for up to 1 week in a sealed container in the refrigerator.

Source: Kitchn

And that's that!