Your Custom Text Here
For our first attempt at cooking garlic scapes, we followed the tips from our favorite farmer’s market vendor and some of our dear neighbors …
Admire the gorgeous curly greenery.
Rinse & pat dry.
Massage with olive oil.
Toss into heated skillet.
Pinches of salt to taste.
Bask in the aroma.
Cook until softened.
Enjoy.
Repurposing leftovers can be its own art form. This is a recent success I had with some leftover chili.
Simply layer chili, then shredded cheese on top of a flatbread of your choice.
Place it in the oven to broil for 5 - 10 minutes.
Lastly, slice and top with sprouts. Sliced avocado is a nice addition too I you have any handy.
Enjoy
**This recipe was improvised from The Happy Pear’s Easy Three Bean Sweet Potato & Coconut Curry.
Ingredients:
1 can of black beans
1 can of chickpeas
1 yellow onion diced
3 cloves of garlic minced
3 carrots grated
1 sweet potato grated
1 head of broccoli chopped
2 tablespoons of Olive oil
1 cup of vegetable stock
1 can of coconut milk
Lemon juice
1 teaspoon + Salt
2 tablespoons Curry Powder
Directions:
Sauté onion and garlic in olive oil for 1 - 3 minutes. Stirring regularly.
Add grated sweet potato, carrots and teaspoon of salt. Cook for 3 - 5 minutes.
Stir in black beans and chickpeas (after draining and rinsing).
Add vegetable stock, coconut milk, curry powder and bring to boil.
Reduce heat and simmer for 3 minutes.
Add broccoli, lemon juice, salt to taste. Simmer for 3 - 5 minutes or until flavors are melded.
Serve hot with rice or solo.
Chili is one of my all time favorites to cook and eat in the winter. I’ve been experimenting with adding different ingredients (read: leftovers) this winter and one of my latest revelations has been cabbage! The following instructions are straight from my notes last time I was in the kitchen experimenting. I’m sure this one will keep evolving over time. If you try it, let me know your thoughts!
Dice 1 onion
Sauté with olive oil medium heat 3 - 5 min
Diced 1 pepper
Saute with onions
Add salt / pepper to taste
Sauté 3 - 5 min
Add Chopped Cabbage (about 2 cups)
If you don’t have cabbage you can use leftovers - Corn / Brussels / veggies / etc
Add cayenne or spicy spice - 1 tsp
Add salt to taste
Cook on medium to low heat 5 - 10minutes
Add black beans
Add can of diced tomatoes (796 ml)
Add chicken or veggie stock (1 - 2 cups depending on amount already cooking)
Lower heat + simmer for around 30 minutes
Add rice (leftover or freshly cooked)
Cook low 15 min
Serve hot. Top with yogurt and chopped green onion.
Enjoy!
** I didn’t use exact measurements when I cooked this. So take the following as a loose guide and I highly recommend watching Tabitha and her daughter cook this dish as well.
Ingredients:
3 large lobster mushroom chopped (or mushrooms of your choice)
3 handfuls chopped kale
1/2 onion diced
2 cups of vegetable broth
1 can of diced tomatoes (I used 796 ml)
2 tablespoons of olive oil
Spaghetti (or pasta of choice)
3 cloves of garlic chopped fine (or garlic powder)
Multi-spice
1 tablespoon of butter (they used a stick vegan butter)
Salt to taste
Parmegiano
Recipe:
Heat veggie broth in pan over medium heat. In separate pot start bringing water to boil for pasta.
Add chopped mushrooms, onions and tomatoes.
Add garlic and multi-spice liberally and stir.
Let mixture get to a gentle boil.
Add pasta to boiling water with a tablespoon of olive oil and a pinch of salt.
Once mushroom mixture is boiling melt in butter or choice.
Add more seasoning to taste (including salt if desired).
Add kale and bring back to boil.
Drain noodles.
Combine mushroom sauce with finished pasta and serve with parmesan.
** Recipe courtesy of Jamila Willis **
Mushroom Bolognese
Ingredients:
8 oz fresh walnuts
8 oz fresh mushrooms (I also used reconstitutes dry mushrooms for depth of flavor)
5 cloves garlic
Pinch of fennel seeds
1/2 tsp chili flakes
Olive oil
Vegan marinara sauce (see recipe below)
8oz pasta
Recipe:
1. Chop walnuts in a blender or food processor.
2. Add mushrooms, garlic, fennel seeds and chili fakes and pulse a few times in food processor until everything is mixed but still coarse.
3. Heat olive oil in a pan over medium heat and add mushroom mixture to the pan - cooking for 5-8 minutes, stirring occasionally.
4. Add marinara sauce to the pan and reduce heat. Stir to combine. Allow to simmer while pasta cooks
5. Cook pasta, preserving 1 cup of pasta liquid after draining.
6. Return pasta to pot, add sauce and pasta liquid (a little at a time) to combine sauce and pasta.
Marinara Sauce Recipe
Ingredients:
1–2 tbsp extra virgin olive oil
4 cloves of garlic, finely chopped
1/2 onion, chopped
1 28-ounce can crushed tomatoes (800 g)
2 tbsp tomato paste (optional)
1 tbsp dried oregano (and other dried herbs)
1 tsp salt
1/8 tsp ground black pepper
6 fresh basil leaves (or other fresh herbs)
Recipe:
1. Heat the oil in a large pot and cook the garlic and onion over medium-high heat until golden brown.
2. Add the remaining ingredients (crushed tomatoes, tomato paste, salt, pepper, oregano, dried herbs) but leave the basil leaves apart. Stir, cover, and cook over medium-high heat for 10 minutes. Then uncover and simmer for 10 more minutes.
3. Add the fresh basil leaves, uncover, stir, and cook for another 5 minutes. Remove from the heat and use immediately.
We are getting inventive and resourceful with our leftovers. We always love tacos and this was a completely new take - new flavor and texture combos - that we adored. This is one of those “no recipe” recipes. There are countless taco possibilities …
For these babies, I started by shredding the cheese, the cabbage and slicing the onions. I pulled out the rice and sprouts from the fridge to bring them to room temperature. Then I broiled the tortillas with the all the ingredients, minus the sprouts for about 2 - 3 minutes in the oven until the cheese was just melted. I topped them with spouts when they came out of the oven and voila!
Ingredients:
Tortillas
Cheddar Cheese
Rice (leftover)
Sliced Onion
Shredded Cabbage
Sprouts
I have to say, I was pretty proud of this one. A roasted whole chicken with roasted carrots and onions. I generally feel intimidated by cooking whole chickens, but with the help of the New York Times Cooking: Salt & Pepper Roast Chicken recipe by Melissa Clark, I nailed it this time.
It is a super simple recipe. For those who don't have a subscription to New York Time Cooking (where go watch the beautiful video of the process), this is what you need to know.
Ingredients:
Whole Chicken (3.5 pounds)
Salt
Pepper
A bunch of herbs (ie. Rosemary, Thyme, and Sage)
Pat the chicken dry then salt and pepper it. Melissa's recipe calls for about 2 teaspoons of salt and pepper. I didn't measure, I just went to town and gave the whole bird a generous coat. Next you stuff the cavity with herbs and tie the legs together. I only had fresh rosemary in the fridge so that is what I used, plus some crushed garlic cloves.
Next cook in ovenproof skillet (my cast iron is the MVP of this recipe) cook the chicken at 450 in the oven for about 50 minutes. Baste it at the 50 minute mark. Then throw it back in a cook until the juices run clear. Let stand for around 10 minutes and then you are ready to feast.
The original recipe instructs you to cook the bird solo in the pan. I was feeling fancy so I decided to throw in some carrots and onions for company. They were delicious but a portion of the veggies were a bit over cooked. So I will cook them separate next time around.
You may be wondering why I am creating a post about sliced vegetables. First of all, how beautiful are they!? Second, this is really just a reminder that a healthy meal can be quick and painless. You don’t have to over think it or make is fancy all the time. You will find veggie plates frequently in our house, often for lunch and sometimes for dinner. Tonight I served this platter with rice & beans and tacos (of course). It was quick and satisfying and nourishing.
CHISELCLUB.COM