Blog : Recipes
From Cookie + Kate
A vegetarian weeknight stir fry with sautéed kale, coconut flakes and rice. The dish is finished with Thai flavors like lime, cilantro and sriracha. For best results, cook your rice in advance and refrigerate until you’re ready to start cooking (see note). This dish comes together very quickly—be sure to have your ingredients prepped ahead of time and placed near the stove, along with a big empty bowl for the cooked components. Recipe yields 2 servings.
- 2 tablespoons coconut oil or quality vegetable oil
- 2 eggs, beaten with a dash of salt
- 2 big cloves garlic, pressed or minced
- ¾ cup chopped green onions (about ½ bunch)
- Optional: 1 cup thinly sliced vegetables, like bell pepper, carrot or Brussels sprouts
- 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves finely shredded
- ¼ teaspoon fine grain sea salt
- ¾ cup large,unsweetened coconut flakes* (not shredded coconut)
- 2 cups cooked and chilled brown rice
- 2 teaspoons reduced-sodium tamari or soy sauce
- 2 teaspoons chili garlic sauce or sriracha
- 1 lime, halved
- Handful fresh cilantro, for garnish
- Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
- Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 2 minutes. Transfer the contents of the pan to your bowl of eggs.
- Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
- Pour the contents of the bowl back into the pan. Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine and set aside.
- Slice the remaining ½ lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
*WHERE TO BUY COCONUT FLAKES: Look for them in the baking section at Sprouts, health food stores or other well-stocked grocery stores.
From Smashed, Mashed, Boiled and Baked by Raghavan Iyer.
For the Salad
- 1½ pounds new red potatoes
- 6 medium-size to large red radishes, scrubbed, trimmed, and thinly sliced
- 4 ribs celery, leaves discarded, thinly sliced
- 1 large English cucumber, peeled, cut in half lengthwise, seeds discarded, and thinly sliced
- 4 scallions, beards trimmed, green tops and white bulbs thinly sliced
- ¼ cup baby capers, drained
- ¼ cup finely chopped fresh dill
- ½ cup finely chopped fresh chives
For the Dressing
- 6 anchovy fillets
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 large cloves garlic, crushed
- ¼ cup extra-virgin olive oil
- ¼ cup canola oil
- 1 teaspoon Worcestershire sauce
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon cayenne pepper
- 1 teaspoon coarse sea or kosher salt
- ½ teaspoon coarsely cracked black peppercorns
- To make the salad, scrub the potatoes well under running water, cut them in half, and place them in a medium-size saucepan. Cover them with cold water and bring to a boil over medium-high heat. Briskly boil the potatoes, uncovered, until they are just tender but still firm, 12 to 15 minutes. Take care not to overcook the potatoes.
- Drain the potatoes in a colander and rinse them under cold running water to cool them down. Give the colander a few good shakes to rid the potatoes of excess water, and transfer them to a large bowl. Add the radishes, celery, cucumber, scallions, capers, dill, and chives to the potatoes.
- To make the dressing, place the anchovy fillets, egg yolks, mustard, and garlic in a blender jar and puree, turning off the blender and scraping the inside of the jar as needed, until smooth. Combine the two oils together in a small bowl. With the blender on low speed, drizzle the oils through the hole in the cover in a steady stream. Once the oils are added, you will have a thick emulsion, which is your own homemade mayonnaise. Add the Worcestershire, lemon juice, cayenne, salt, and peppercorns and pulse the dressing to ensure a smooth mix.
- Pour the dressing over the salad and give it all a good toss. Serve at room temperature, but because this is a mayonnaise-based salad, do not leave it at room temperature for long periods of time.
Mingle Mangle is a warm zucchini salad that can be served as a first course or warm salad.
Serves 4 to 6
- 1 Tblsp unsalted butter
- 2 shallots minced
- 2/3 cup heavy or whipping cream
- ¼ cup plus 1 Tblsp chopped fresh basil
- 1 tsp lemon juice
- 1 tsp red wine vinegar
- ¼ tsp hot pepper sauce
- Salt and freshly ground pepper
- ¾ pound zucchini, trimmed, cut into 1/8 inch thick rounds
- 2 med ripe tomatoes, peeled, seeded, cubed
- Melt the butter in a large heavy skillet over medium heat. Add the shallots and cook 1 minute. Add the cream and ¼ cup basil. Heat to boiling; reduce the heat. Simmer, stirring occasionally, until thick, about 10 minutes.
- Add the lemon juice, vinegar, hot pepper sauce, and salt and pepper to taste. Stir in the zucchini and toss till well coated. Add the tomatoes; toss lightly. Simmer for 5 - 10 minutes just until zucchini is softened a little. Sprinkle with the remaining 1 tablespoon of basil. Serve immediately.
Indian Spiced Eggplant
Prep Time: 20 min.
Cook Time: 25 min
2 1/2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 1/2 cups water
2 tblsp coconut or other sugar
2 tblsp red wine vinegar
2 medium eggplants (about 1 1/2 lbs)
1/4 cup unsalted butter or Earth Balance Buttery Spread
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
- In a small bowl combine the garam masala, coriander and turmeric. In a measuring cup combine water, sugar and vinegar.
- Cut eggplant into 2 inch peices.
- Heat the butter in a large skillet over med. heat. Add the spices and cook, stirring until fragrant - about 1 minute. Add eggplant and salt and toss to coat with the spice mixture.
- Stir in vinegar mixture and simmer covered, without stirring, for 10 minutes or until eggplant is just tender.
- Uncover skillet and cook at a rapid simmer, without stirring, until most of the liquid is evaporated - about 15 minutes.
- Remove skillet from heat and let sit for 5 minutes. Serve over basmati rice and sprinkle with cilantro.
Keep your cool this summer with this cooling cucumber water. It's super easy to make and is so refreshing.
When selecting cucumbers for your water, choose organic ones that are green in color, feel firm to the touch, and are round at both ends. Don’t use cucumbers that are yellow, have soft spots, or look wrinkly at the ends.
- 1 medium organic cucumber
- 2 quarts of filtered water
Peel strips lengthwise and discard. Then slice the cucumber into rounds and place in filtered water. Let steep for 1 hour and enjoy.
What summer cookout would be complete without baked beans? These are great served with sauerkraut, whole grain bread and turkey or lamb sausage.
- 4 cups small white beans (dried)
- warm filtered water
- 2 medium-sized onions
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 small can tomato paste
- 3 tablespoons naturally fermented soy sauce
- 3 tablespoons vinegar
- ¼ cup maple syrup
- ¼ cup molasses
- 3 cloves garlic, peeled and crushed
- 1 teaspoon salt
- pinch of red chile flakes
- Cover beans with warm water and leave in a warm place for 24 hours.
- In a flameproof casserole, saute onion in butter and oil.
- Drain beans, rinse and add to the casserole with enough water to cover them. Bring to a boil and skim the foam off the top.
- Add remaining ingredients, cover and bake in a 350 degree oven for 6 hours.
David says this is a recipe they use a lot in their home. Soaked pancakes sound a little soggy, but according to the Nourishing Cook, these really aren't.
Recipe is from Nourishing Traditions Cookbook
Yield: Makes 16-20 pancakes
2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)
2 cups yogurt, buttermilk or kefir
1/2 teaspoon salt
1 teaspoon baking soda
2 T melted butter
Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. After soaking time, stir in other ingredients and add water to obtain the desired thinness. Cook on a hot, oiled griddle or cast iron skillet. The pancakes cook longer than regular pancakes, and have a slightly chewy texture and mild sour taste, which is very pleasing. Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.
This Salmon Spread will be the hit of your holiday party.
Salmon Spread Recipe:
1 cup cooked fresh salmon
1 small onion grated
3/4 cup piima cream or creme fraiche
juice of 1 lemon
1 Tblsp capers, drained rinsed, and dried with paper towel
dash of cayenne pepper
sea salt and pepper to taste
Blend salmon, onion, cultured cream, lemon juice and capers together in a food processor. Season to taste. Spread on whole grain crackers, toast or endive leaves. Garnish with sprigs of dill.
The holidays are here and we found these clever ideas from from The Nourishing Cook to make gifts from the heart that convey a sense of appreciation to a friend or family member. Holiday gatherings can be a fun time to make real food gifts and crafts, including baked goods, nuts, soup kits, candles and coasters. The food gift recipes are from Nourishing Traditions, one of our favorite cookbooks.
- Prep time: 20 mins
- Cook time: 4 hours
- Total time: 4 hours 20 mins
- Serves: 4
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon plus 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 1½ teaspoons unrefined sea salt, plus more to taste
- 2 tablespoons plus 1 teaspoon raw honey
- 1 whole lemon
- One 3½ pound whole pasture-raised broiler/ fryer chicken, rinsed and patted dry inside and out
- 2 onions, sliced into thin strips
- 8 cloves garlic, chopped
- 8 carrots, sliced into thin strips
- 2 red bell peppers, sliced into thin strips
- 1½ cups organic crushed tomatoes
- 1½ cups chopped parsley
- Steamed organic short grain brown rice
- In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the honey and the juice from one whole lemon (reserving the lemon rind) and mix well.
- Using your hands, apply the turmeric spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and the reserved lemon rind.
- Place the remaining onions and garlic in the bottom of a 5 or 6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes. Season with salt to taste. Place the chicken on top of the vegetables. Cover and cook on low for 4 to 6 hours (Note: Cooking time will depend on the size of your chicken and slow cooker). Add the chopped parsley about 30 minutes before cooking time ends. Serve warm over steamed short grain brown rice.