salt and freshly ground pepper
- 2 pounds beets (3 very large or 4 to 6 medium)
- 2 teaspoons coarsely chopped fresh rosemary
- Salt and freshly ground pepper to taste
- 1/2 cup flour
- 2 tablespoons butter
- Minced parsley or a few rosemary leaves for garnish
- 1. Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.
- 2. Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.
- 3. Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.
- 1 large bottle of red wine or 2 regular size (750 ml) bottles
- 1 box spaghetti
- 3 tablespoons extra-virgin olive oil (EVOO)
- 4 large cloves garlic, finely chopped
- 1 large red beet, peeled and grated on a box grater*
- Pinch of nutmeg
- Salt and freshly ground black pepper
- 1 bunch of red swiss chard, leaves torn from the tough stem and shredded
- 1/3 pound ricotta salata cheese, crumbled
In addition to being tasty, kale is a good source of lutein, benefiting eye health, and vitamins A and C. Serve as a side dish with steak or roast chicken, or enjoy two turnovers as a meatless entrée. They are great made ahead and brown-bagged; reheat in a microwave or toaster oven.
2 teaspoons olive oil
1 cup chopped onion
1 garlic clove, chopped
3 cups chopped kale (about 1 small bunch)
1 (6-ounce) package fresh baby spinach
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) crumbled feta cheese
1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
2 1/2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375°.
Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.
Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.
Yield: 8 servings (serving size: 1 turnover)
CALORIES 184 (27% from fat); FAT 5.5g (sat 2g,mono 1.6g,poly 1.2g); IRON 2.3mg; CHOLESTEROL 7mg; CALCIUM 110mg; CARBOHYDRATE 25.4g; SODIUM 516mg; PROTEIN 8.1g; FIBER 2.7g
Cooking Light, JANUARY 2007
- 1/2 pound firm tofu
- 1/2 cup finely shredded carrot
- 1/2 cup finely chopped bok choy (or tat soi)
- 1/4 cup finely chopped water chestnuts
- 1/4 cup finely chopped bamboo shoots
- 1/4 cup finely chopped garlic chives
- 2 cloves garlic, peeled and minced
- 1 tablespoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 package potsticker or gyoza wrappers
- 2 tablespoons oil for frying the dumplings
Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.
- 3 cups chicken broth
- 10 leaves bok choy, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons Asian sesame oil
- 1 teaspoon red pepper flakes
- 1 garlic clove, peeled, chopped
Preparation:Bring the chicken broth to boil in a medium saucepan. Stir in the seasonings (the red pepper flakes, soy sauce, Asian sesame oil), and the chopped garlic.
Add the bok choy. Simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender. Serves 4 to 5.
This recipe is submitted by a reader, Linnie Williams.