Monday, September 26, 2011

Brianda's Extra Beans

Makes 10-12 servings

1 smallish bag of brown rice, cooked and set aside

2 T olive oil
1 yellow onion, sliced
½ head garlic, cloves peeled and thickly sliced
3 T harissa spice blend

[in a large sauté pan, sauté together for 10 minutes over medium-high heat .]

4 cans kidney beans, drained

[add to the pan and stir, cook for 3-4 minutes more. Serve with the rice.]

Clare's Crazy Salad

Makes 10-12 servings

[preheat oven to 325.]

Odds and ends of stale bread or break ends, chopped into bite-sized chunks about the same size
Olive oil to lightly coat, and pepper

[roast in oven for 10-12 minutes or until lightly browned.]

2 bu lacinato kale, sliced ½“ thick
1 bu spinach, chopped bite-size
2 bu broccoli, cut bite-sized; stem peeled and chopped as well
5 carrots, sliced ½“ thick
1 bu radished, sliced
½ bu parsley, minced
½ pt snap peas, sliced
1 bu green onion, sliced

[toss all ingredients with salt, pepper, olive oil and lemon juice.]

Diana's Roasted Goodness

Makes 10-12 servings

[preheat oven to 375.]

6 japanese eggplant, sliced ½“ thick
8 Yukon Gold potatoes, sliced into ½“ thick half-moons
6 sweet potatoes, peeled & sliced into ½“ thick half-moons
2 onions, sliced into 8 wedges each

½ head garlic, cloves peeled
6 yellow squash, sliced ½“ thick

[toss all ingredients except the  squash and garlic with salt, pepper and olive oil. roast for 20 minutes. toss the yellow squash and garlic with salt, pepper and olive oil, then roast for 10 minutes. remove everything, toss together with some lemon juice.]

Tess's Rice

Makes 10-12 servings

1 smallish bag brown rice, cooked & cooled

2 bulbs fennel, sliced thinly
2 bu grapes, sliced
1 bu green onion, sliced thinly
6 carrots, shredded

[combine all ingredients with ¼ C olive oil. adjust seasoning with honey, salt & pepper, and lemon juice.]

Thursday, August 11, 2011

July CK Recipes

Thank you Sarah Lemione for writing these recipes!

Collard Greens Penne
2 boxes penne pasta
1 bunch collard greens
two cans diced tomatoes
16 ounces water
1 onion, diced
2 cloves garlic,  minced
3 Tablespoons lemon juice
salt and pepper to taste
1/2 C parsley, diced
1//2 C basil, diced
1/2 C green onions, diced
olive oil

1.  Boil salted water for pasta in a large pot.  Add pasta to water, boil for 10-15 minutes. Drain.
2.  Add oil to a pan, add largely chopped collard greens and diced onion.  Let the greens and onion brown.
3.  Add minced garlic
4.   Add 1 can diced tomatoes and 1 C water to the pan.
5.  Add 2 Tablespoons lemon juice, salt and pepper
6.  In a different pan, brown onions and garlic
7.  Add salt and pepper, 1 can tomatoes, 1 C water, allow this to simmer on medium-low heat.
8.  Add diced green onions, diced parsley and basil.  Continue to simmer for up to 30 minutes
9.  Add the contents from your second pan to the first pan.  Pour all the sauce over your drained pasta and enjoy.

Hearty Salad
Potatoes, chopped into smallish cubes
Onion, sliced
Mushrooms, sliced
Sunflower seeds
Garbanzo Beans, 2 cans
3 Cloves of garlic
1 bunch collard greens, chopped
olive oil
lemon juice
salt and pepper

1.  Preheat oven to 425 if using convection oven, to 400 if using a convection oven.
2.  Onions, tossed in olive oil, salt and pepper and minced garlic.  Lay out evenly on a baking sheet. Roast until brown.
3.  Toss the mushrooms in olive oil, salt and pepper.  Lay out evenly on a baking sheet. Roast until bacon aromas start to fill your nostrils.
4.  Drain two cans of garbanzo beans and rinse.  Mix with grunions and lemon oil, set asid.
5.  Pour sunflower seeds into a pan and roast with lemon juice.
6.  Toss collard greens in olive oil, salt and pepper, lemon juice.  Roast until crispy.

Tuesday, May 24, 2011

Braised Chicken & Vegetables over Rice

Cooking oil (not too much)
8-10 chicken drumsticks
Salt and pepper

2 onions, diced
4 carrots, rough diced (see note for xxx)
1 head garlic, cloves chopped
4 bell peppers, diced
Salt and pepper to taste
Cuban spice blend to taste

Brown rice and salted water for cooking

1. Preheat the oven to 350.
2. Heat a large sauté pan over high heat and add a little cooking oil. Brown the chicken well, then transfer to a deep braising dish.
3. Heat the pan again over high heat and add more oil if necessary. Sauté the onions for a few minutes, then add the carrots, garlic and bell peppers. Season with salt, pepper and the Cuban Spice blend. Cover the chicken with these vegetables and a little more spice, add a few ounces of water, cover and braise for about an hour and fifteen minutes.
4. Meanwhile, cook the rice according to the package directions. Serve the chicken and vegetables over the rice.

Seven Spice Greens & Pasta Salad (V)

(with seasoning)
1 box penne pasta
Salted water for cooking
Olive oil

Cooking oil
1 bu red chard, cut bite-sized
1 bu spinach, cut bite-sized
1 bu broccoli rabe, sliced thinly
1 grapefruit, juiced
Salt, pepper and Togarashi to taste

1. Cook the pasta in the salted water, drain it and toss it in plenty of olive oil. Set aside.
2. Heat a large sauté pan over high heat, then add the veggies in batches to brown them. Season as you go, combine all ingredients, season to taste and serve.
(without seasoning)

Monday, May 23, 2011

French Lentil Stew (V)

A beautifully simple, almost humble soup with lots of flavor.

cooking oil
2 yellow onions, diced
2 carrots, roughly diced (carrots don't grow in squares so don't worry about cutting them into cubes; just get them appropriately, uniformly sized. don't sweat the small stuff.
4 cloves garlic, chopped small
1 small head red cabbage, cut bite-sized
2 leeks, sliced
salt and pepper to taste

Melange Classique spice blend to taste

4 Yukon gold potatoes. diced
1 bag lentils
salt and pepper to taste

1. Heat a large saute pan over high heat then add some oil. Saute the onions for 7-8 minutes first then set aside. Then, reheating the pan and adding more oil as needed, saute the carrots, garlic, cabbage and leeks for a few minutes per batch. Season each batch lightly with salt, pepper and Melange Classique.
2. Heat a large saucepan over high heat, rinse the lentils and add them to the pan. Add enough water to cover the lentils by an inch, season the water with salt and pepper and bring to a boil. Then reduce heat to a low simmer, cover and cook the lentils for about 12 minutes.
3. Add the potatoes and add more water to cover the lentils & potatoes by about an inch. Re-season the water to make it lightly salty. Cover and simmer for another 25 minutes or so, or until the potatoes and lentils are done.
4. Add the vegetables, adjust the level of water and seasoning if necessary, including the Melange Classique spice blend. Serve.

The May CK was Awesome

Dear May Community Kitchen,

You were very different but very fun, and I think I like you.

Love Ryan

I bought a bunch of food immediately before the community kitchen, food that was inexpensive, nutritious and locally available. I brought it to the kitchen, stood back and asked everybody what they wanted to cook. Didn't write any recipes, didn't have much of an idea what people were going to choose to make. Giving up control was a lot of fun, and the results were delicious and nutritious.

It worked out well, so I want to stick with this format for the time being. I like that it keeps us on our toes, and enforces the idea that as long as you know how to cook, you can get anything in front of you and make a tasty meal. It makes the community kitchen a place where we can all practice doing that so that cooking from scratch at home is that much easier. 

So, this is what I bought:
organic chicken drumsticks
1 bag lentils
1 box pasta
1 bag brown rice

yellow onions
bell peppers
green cabbage
yukon gold potatoes
red chard
broccoli rabe

Togarashi shichimi (Japanese seven-spice)
Melange Classique spice blend

And out of this, we made Seven Spice Greens and Pasta Salad, French Lentil Stew, Braised Chicken and Vegetables over Rice. None of these were my ideas; the pasta and vegetable salad in particular was something I don't think I would have thought of, and it rocked. 

There were only three of us, so we had lots of food to eat and take home. It's Monday and I'm still eating leftovers we made on Thursday. In June, we will have lots of new delicious fruits and vegetables to play with. Come cook with us on June 16th at 5:30 at the Pike Place Market!

Bring your sexiest heels.