Stir Fried Vegetables with Lemongrass

Inspired by our Thai cooking yesterday, and the lemongrass and coconut milk I now had on hand, I decided to try this recipe from The  Food & Wine Annual Cookbook: An Entire Year of Recipes 2010.


I was thrown off initially by the coconut milk - soy sauce combination but it was an amazingly savory combination. A nice, healthy vegetarian meal, perfect when paired with Jason's potatoes, peas and green beans in red curry and coconut milk.

STIR FRIED VEGETABLES WITH LEMONGRASS

2 stalks of lemongrass, tender inner white bulb only
3 Tablespoon vegetable oil
1 very large shallot thinly sliced
3/4 of a head of cauliflower cut into small florets (about 1 pound)
12 asparagus spears, cut on the diagonal into 1 inch slices
1 red bell pepper cut into 1 inch pieces
2 medium carrots, shredded
3/4 cup water
1/2 cup unsweetened coconut milk
3 Tablespoons soy sauce
Freshly ground pepper
1/2 cup sliced basil

Jasmine rice for serving

• Heat oil in a large skillet
• Add the shallots and lemongrass and saute over high heat until the shallots start to brown, about 2 minutes 
• Add the cauliflower, asparagus, bell pepper and carrot along with 1/2 cup of water and cook over medium-high until the vegetables are crisp tender, about 3 minutes
• Stir in the coconut milk, soy sauce, and 1/4 cup water and bring to a simmer until cauliflower is perfectly cooked
• Remove from the heat and add black pepper
• Stir in the basil
• Serve over rice

Published!

My grocery co-op, the wonderful Dill Pickle Food Co-op in Logan Square puts out a quarterly newsletter. I'm so happy that I've become a regular recipe contributor!

Check out the Spring 2012 issue for my potato, arugula, and herb frittata and israeli couscous with ramps, asparagus, and mushrooms recipes!

http://dillpickle.coop/uploads/newsletters/Brine_2012_Spring_041712.pdf

Green Beans in Black Bean Sauce

Inspired by the wrinkle beans at Urban Belly.

1 pound green beans
2 cloves garlic finely chopped
1/2 teaspoon powdered ginger
Olive oil
Black bean sauce (approx 2 ounces, enough to coat the beans)

• Clean the beans
• Saute the garlic and ginger in olive oil over medium heat
• Add the beans and cook until tender crisp
• Add black bean sauce, cooking for 3-4 minutes and tossing to coat the beans

Thai Beef Salad

This recipe is from My Grill by Australian Pete Evans. We brought this dish, along with my favorite spring rolls, and green beans in black bean sauce, to our good friends' house for a belated birthday celebration. The meal was a hit, the only downside, no leftovers!

Thai Beef Salad

Salt & pepper
1 pound filet
1 box asian brown rice noodles
3 green onions, sliced thinly on the diagonal
1 handful basil
1 handful mint
1 handful cilantro
2 Tablespoons chopped roasted peanuts

DRESSING
2 Tablespoons minced ginger
2 Tablespoons chopped cilantro sprigs
3 garlic cloves finely chopped
1 large red serrano pepper (or substitute with 2 small green thai peppers)
1 teaspoon honey
2 Tablespoons rice vinegar
2 Tablespoons soy sauce
1 Tablespoon finely chopped lemongrass (inside white part only)
1 teaspoon sesame oil
3 Tablespoons extra-virgin olive oil

• Season the filet with salt and pepper
• Place filet on grill and cook approx. 4-5 minutes each side
• Let stand before slicing
• Cook the noodles according to directions, drain and rinse with cold water
• For the dressing: combine all ingredients in a jar and mix
• Toss the noodles with the dressing and add the torn herbs
• Slice the beef thinly on the diagonal and place on top of the noodles
• Top with the peanuts and serve

Happy New Year!

So I've been remiss with my blog but the end of 2011 was busy, busy, busy with classes, practicum and working part-time 2-3 days/week! I've been enjoying a little mental break while gearing up for some big events starting off 2012! I'm also back in the kitchen and have the Christmas Eve menu to post about as well as a couple Mexican and Indian cooking extravaganzas!

But for now, a little video to start you off smiling in 2012!

Much love, peace and prosperity to you all in the coming year!

Christmas Eve 2011

• Parsnip apple soup
• Pork loin in the style of porchetta
• Roasted brussel sprouts with bacon and pepitas
• Roasted kabocha squash with pomegranates, walnut oil, pomegranate molasses and thyme

Roasted Butternut Squash with Quinoa, Dates and Sage

ROASTED BUTTERNUT SQUASH WITH QUINOA, DATES AND SAGE
adapted from Tyler Florence

1 Butternut Squash, peeled and cut into 1 inch cubes
1 cup quinoa, rinsed
1 1/2 cups water
8 sage leaves, torn
10 dates sliced
Olive oil
Salt and pepper

- Preheat oven to 350

- Toss squash with oil, salt and pepper on baking sheet and roast in oven until fork tender

- Meanwhile, toast quinoa in a dry pan, until you just start to smell a toasted scent

- Add water to quinoa, bring to a boil and simmer covered until water is absorbed

- In a small skillet, saute dates and sage in a little oil for 1 - 2 minutes

- Mix all ingredients in a large boil and add just enough olive oil for the ingredients to stick together

Thanksgiving 2011

Jason and I took over our first Thanksgiving meal this year at my in-law's house. My mother-in-law did the turkey and we did everything else. I have to say, these were some of the best Thanksgiving sides I've ever had.

I hope everyone has had a year filled with many occasions to be thankful! 

Homemade Macaroni & Cheese with Peas and Pearl Onions Agrodolce

Roasted Brussel Sprouts with Bacon and Pepitas

Chestnut Fennel Dressing

Butternut Squash with Quinoa, Sage and Dates

Blanched Green Beans with Sauteed Almonds