Bulgogi

Chuck or round roast works nice. I always ask the butcher to slice as thin as possible for me.

Bulgogi

3 lb roast, sliced thin—you can ask the butcher to do it 

1 onion, sliced

1 bunch green onion, cut in 1 ½ “ strips

4-5 TB soy sauce

3 TB mirin

2 TB sesame oil

2 TB sesame seeds

2-3 TB sugar

1-2 TB ginger, grated

1 tsp black pepper

1 TB red pepper flakes, optional

Mix ingredients together. Let marinate for at least 10 minutes, but longer is better even overnight. Cook in small batches in small amount of oil.

To eat place a small amount of meat on lettuce leaf (many types of greens are the best, bok choy, bibb lettuce, red leaf lettuce, cabbage, perilla leaf, etc.) with rice, small slivers of garlic, or guchujang. Wrap and enjoy.

Mushroom,Butternut Squash, and Bok Choy Dressing

I really like a mushroom-y dressing to go with my Thanksgiving meal. This recipe has evolved over the years and my family really likes it.

3 oz of dried mushrooms (shitake, porcini, etc.), scrubbed if necessary
3 C boiling water
1 lb ground pork sausage with sage
4 stalks of celery, chopped
2 onions, chopped
2 fresh leaves of sage, chopped
1 can sliced water chestnuts
2 bok choy, chopped with white part and green part separated
1 lb butternut squash, 1" dice
1 lb dried bread cubes
2 eggs, beaten
2 chicken bouillon cubes
salt and pepper
2 t butter

Turn on oven to 350 degree.

Submerge mushrooms in boiling water and set aside. Saute ground pork, celery, onion, fresh sage, and the white part of the bok choy until pork is cooked through.  Season with salt and pepper. Add butternut squash and green part of bok choy  and saute for about 5 minutes. Put mixture in a very large bowl. Drain the mushrooms reserving the liquid. Add mushrooms to the mixture. Slice the water chestnuts in half and add to the mixture. Combine with dried bread cubes. Stir in beaten eggs. Season generously with salt and pepper again. Add bouillon cubes to the mushroom liquid and heat if necessary to dissolve. Add liquid to moisten the mixture.

Butter a lasagna pan. Put mixture in the pan. Dot the top with small blobs of butter. Bake for 50 minutes or until top is nice and golden.

Note: If you are crunched for time or oven space, I've had good results covering the dressing and baking at 375 for 30 minutes. Uncover and cook for 10 more minutes to toast the top.

Asian Cabbage and Tofu Stew

This is one of my favorite soups that I make over and over. It is a fusion recipe that is Asian-inspired and made with many healthy components. I found it in an Eating Well magazine, but the recipe can be found online here and I've also copied it below.

• 1 1/2 tablespoons canola oil
• 1 medium onion, chopped
• 1 1/2 tablespoons grated or minced fresh ginger
• 4 cups thinly sliced napa cabbage (I've also substituted bok choy for this)
• 4 cups vegetable broth
• 1/2 cup snipped dulse or arame seaweed
• 1 cup corn kernels, fresh or frozen
• 2 12- to 14-ounce packages firm tofu, silken or regular, drained if necessary, cut into 1/4-inch cubes
• 1/4 cup white miso (see Tip)
• 2 large eggs, beaten
• 4 scallions, chopped
• 2 tablespoons rice vinegar

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and ginger; cook, stirring often, until fragrant, about 1 minute. Add cabbage; cook, stirring occasionally, until starting to wilt, 1 to 2 minutes.
2. Pour in broth, add seaweed and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add corn, return to a simmer and cook for 2 minutes. Add tofu and cook until hot, about 3 minutes. Stir in miso and cook 1 minute more.
3. Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are just set, 1 to 2 minutes. Remove from the heat and add scallions and vinegar; gently stir to combine.

Kofta for a Crowd - Award Winning Recipe from Curry Clash 2015

This is Khamisa Abdulla's winning recipe in the amateur category for the Asian Community & Cultural Center's Curry Clash 2015. This makes a large amount to serve to a big crowd.

5 lb ground beef
6 eggs
2 green peppers, chopped and pureed
1 bunch cilantro, chopped including stems
2 T pureed garlic paste
1 sm can tomato paste
2 T freshly ground cardamom pods, most of the husks removed
1 c oil
3 T beef bouillon granules
2 T salt
1 T ground pepper
1 Knorr Beef cube
6 c cooked rice, cooled
4 c mashed potato flakes
1 T baking powder
2 -3 T curry powder

Turn oven on to 400 degrees. Add all of the  above to a large bowl. Mix well with your hands. Put a small amount of oil in a dish and oil your fingers. Take about 3 T of beef mixture into your hand and form it into a log shape about 3" long. Place the logs on a rimmed baking sheet. Once the baking sheet is full, put it in the oven for about 15-20 minutes until the tops have lightly browned. Repeat until all of the beef mixture is cooked. Put cooked kofta in a deep baking dish.

Sauce:
2 sm cans of tomato paste
1 jar spaghetti sauce
1 c water
1 T ground cardamom
1 T cumin
2 T salt
Simmer sauce over medium heat while you cook the kofta. Sauce should be thick enough to just coat the kofta. You may have to thin with additional water.

Once all the kofta is cooked and put into several deep pans. Evenly distribute the sauce over the meat, tossing to coat.  Seal pans with foil and put into the oven to steam for 10-15 minutes.

Enjoy!

              

Khamisa's Nuba Mountain Vegetable Salad

In Sudan in the Nuba Mountains there is a leafy green that it similar to spinach that is usually used in this dish. In the U.S., spinach makes a nice substitute. Khamisa tells me that this salad is eaten very often at home and for holidays. It is very addictive. I can't stop dipping my spoon into this stuff.

4 boxes of frozen spinach
1 lg bag of frozen mixed vegetables with lima beans
1 small bag of frozen corn
1 small bag of frozen peas
1 cup toasted sesame seeds
1/2  c peanut butter
salt

Cook frozen spinach in a pot with very little oil. In another pot, cook the veggies in very little water. Toast sesame seeds in a pan until light brown. Process in a food processor into a paste. Mix the vegetables and spinach together and combine with the sesame paste and peanut butter. Add salt and pepper to taste. You can serve with honey if you like.

Kale, Potato, and Sausage Soup

I return to this soup over and over. Its called Zuppa Toscana or if made with chorizo, Caldo Verde. In an effort to eat healthier, I've started to substitute turkey sausage for the spicy Italian or chorizo. It is still delicious. I've also substituted fat free half and half for the equivalent amount of regular half and half or whipping cream.
 
1 bunch kale, chopped
1 onion, diced
4 cloves, garlic minced
1 pkg turkey sausage, spicy Italian, or chorizo, sliced
4 potatoes, cubed
1 c fat free half and half
1 liter of chicken stock
1 t smoked paprika
1/8 t cayenne pepper
salt and pepper

Saute onion, garlic and kale over medium heat until kale is wilted. Add stock, potatoes, and  sausage and simmer for 10-20 minutes, or until potatoes are done. Add half and half and seasoning and simmer for 10 more minutes.

Serve with crusty bread.

Creamy Curried Turnip and Radish Soup

I have been a member of a CSA for a number of years and I have to admit that I'm always a little uncertain how to use the number of turnips and radishes that you receive. I like to eat them raw but I don't really need to have too many before I am completely satisfied for the season. I love using the greens in green gumbo. With this recipe, I think I have found a favorite way to use them up. I'm making a big batch now and freezing it in individual portions to take to work.

3 T butter
1 onion, diced
4 cloves garlic, minced
4 c turmips, peeled and quartered
1 c radishes, quartered
2 sweet potatoes, peeled and cut into similarly sized pieces as the turnips
3 white potatoes, scrubbed and not peeled unless skin is thick
8 c chicken or veggie stock
1 bay leaf
1/2 c fat free half and half
3 T Worcestershire sauce
1 1/2  T curry powder
1 T brown sugar
1 t smoked paprika
1/8 t cayenne pepper
1 t salt
1 t pepper 

Melt butter in Dutch oven and cook onions, garlic, turnips, and radishes over medium heat. Add potatoes, stock, and bay leaf and bring to a boil. Turn down to simmer until vegetables are tender. Remove bay leaf. Using an immersion blender process the veg into a creamy consistency. Add half and half, curry powder, paprika, cayenne pepper, Worcestershire sauce, brown sugar, salt and pepper and cook for 5-10 minutes more over low heat.

Serve with crusty bread.

Whole Wheat, Oatmeal, and Banana Pancakes

This is our family's favorite pancake recipe. My husband makes pancakes nearly every weekend. We don't have to feel too guilty eating these pancakes. They are delicious with or without syrup. He often double the recipe and makes extra for the freezer. The kids can pop them in the toaster during the week.
 
1 c whole rolled oats
1 c whole wheat flour
3/4 c all purpose flour
1/4 c brown sugar
2 T dry milk powder
1 t ground flaxseed
 2 t baking powder
1/2 t baking soda
1/2 t salt

1 egg
2 c milk
2 T vegetable oil
1 t vanilla extract
1 t cinnamon
2 ripe bananas, smashed

Put the rolled oats in a food processor and blend into a coarse flour. Whisk all dry ingredients together and set aside.

Whisk together the egg, milk, and vanilla extract. Then mix in bananas.

Add the wet ingredients to the dry, stirring until just combined. Let batter stand for five minutes.

Cook on a lightly oil griddle over medium-high heat. Using a 1/4 c scoop put batter on griddle and cook until edges are dry and the batter has many bubbles. Flip and cook until brown on the other side. Repeat using all the batter.

New Thanksgiving sides that I want to try

I'm going to collect a few recipes here to serve on Thanksgiving. I haven't tried them yet. I'll return to post comments after I try them.

http://www.bonappetit.com/recipe/lemon-and-parsley-skillet-roasted-fingerling-potatoes?mbid=social_facebook

http://www.bonappetit.com/recipe/crunchy-winter-vegetable-salad?mbid=social_facebook

http://www.bonappetit.com/recipe/winter-squash-agrodolce

Roasted Vegetables with Coconut Curry Pasta

Roasted vegetables = pure bliss

You can roast large amounts of vegetables at a time and use them in multiple dishes for quick week night meals. Try spreading a ready-made pizza crust with pesto and roasted veg, then top with a few blobs of ricotta cheese and bake 'til bubbly, or make your favorite grain (quinoa, farro, rice, etc.) with vegetable or chicken broth and combine with the roasted veg and some crumbly cheese such as feta, OR you could make the following recipe. It is absolutely delicious!

I made it for some young friends without the curry powder and it was equally delicious. 

Roasted Vegetables with Coconut Curry Pasta

Roasted Vegetables:

Pre-heat oven to 425 degrees.

Fill a 5 1/2 quart bowl with  fall vegetables, cut into evenly-sized chunks (about 2"). You can use any vegetable; I love to include delicata squash (leave the peel on), sweet potato, onion, fennel, broccoli, cauliflower, garlic cloves, carrots and king oyster mushrooms.

Toss veg with 2-3 T of olive oil. Sprinkle generously with Herbs de Provence (or any herb blend), salt, and pepper. Toss again until evenly coated.

Spread veg on large jelly roll pan so that veg don't touch each other. You may have to roast in several batches (I can fit two pans in my oven). Roast for 15 minutes or until bottom of veg is nicely caramelized. Then turn veg to caramelize other side for about 5-10 more minutes and until you can pierce through with a fork.

Set aside the veg in a bowl and try not to eat them all before the rest of the food cooks! You can keep some of the veg aside to make additional recipes or combine it all with the pasta.

Coconut Curry Sauce and Pasta:
1/4 c olive or coconut oil
1/4 c flour
1 can coconut milk
2 c vegetable or chicken broth
3-4 cloves garlic, minced
1 T fresh ginger, grated
2 T curry powder (optional)
2 t sriracha sauce (optional)
salt and pepper to taste

1 lb pasta cooked to package instructions
1 rotisserie chicken, shredded (optional)

1. Heat oil in large sauce pan over medium heat. Whisk in flour and continue to stir for about 5 minutes. Add coconut milk, broth, garlic, ginger, curry and sriracha. Turn up the heat to medium high and continue to whisk periodically until thickened for about 15 minutes. Pasta can cook while sauce thickens.
2. Drain pasta and combine with sauce in large bowl. Season to taste with salt and pepper.
3. Serve pasta in bowl or plate with roasted vegetables and chicken placed on top.

Bun – Vietnamese Noodles with Fresh Herbs

Bun – Vietnamese Noodles with Fresh Herbs

Serves eight

1 small cucumber, julienned

1 carrot, julienned

16 oz dried rice sticks (vermicelli)

1 bunch red leaf lettuce (or combination of mixed greens), shredded

½ c mung bean sprouts

1 bunch each of basil, cilantro, mint and oregano leaves, shredded

Juice of one lime

Fish sauce

Other additions:

Grilled pork or beef slices

Vietnamese fried spring rolls

Remove seeds from cucumber and julienne. Julienne carrot. Cook rice sticks in a pan of boiling water for3-4 minutes. Drain and rinse under cold water and drain again.

Pile noodles in a serving bowl with remaining ingredients. Add fish sauce to taste.

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Vietnamese Spring Rolls

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Vietnamese Spring Rolls

Clients regularly bring these yummy rolls in to my place of employment to express their thanks for services that they receive. It is one of the best perks of the job!

30 rice wrappers

vegetable oil for frying

1 bunch fresh mint

fish sauce

For the filling:

2 oz dried bean thread noodles, soaked in warm water for 20 minutes

1 oz dried woodear mushrooms, soaked in warm water for 15 minutes

1 sweet potato, peeled and julienned

1 jicama, peeled and julienned

2 eggs

2 tsp fish sauce

2 garlic cloves, crushed

2 tsp sugar

1 onion, finely chopped

3 spring onions, chopped

1 c minced ground pork

1 c minced prawns

salt and pepper

1.     Squeeze dry soaked noodles and chop them into small pieces. Squeeze dry soaked woodear mushroom and chop into small pieces.

3.     Beat eggs in a bowl. Stir in the fish sauce, garlic and sugar. Add the onion, green onion, noodles, mushrooms, sweet potato, jicama, pork and shrimp. Season generously with salt and pepper.

4.     Have ready a damp dish towel, some plastic wrap and a bowl of water.  Dip a rice wrapper in the bowl of water and place on damp cloth. Spoon about 1 T of filling into the side nearest you., just in from the edge.  Fold the nearest edge over the filling, fold over the sides., tucking them in neatly, and then roll the whole wrapper into a tight cylinder. Place the roll on a plate and cover with plastic wrap to keep it moist. Continue until all the filling and wrappers are used.

5.     Heat vegetable oil in a wok or deep fryer. Make sure it is hot enough by dropping a piece of bread in the oil; it should foam, sizzle and turn brown. Cook the spring rolls in batches, turning them in the oil so they become golden all over. Drain them on a paper towel and serve immediately with fish sauce for dipping.

Pho

Pho

The secret to any great steaming bowl of pho is the broth made with different types of bones. Most cooks use any combo of beef, chicken, and pork bones. Par cooking the bones before making the broth removes solids and clarifies the broth so it is nice and clear. You can buy chopped up bones and seasoning packages that include the star anise and other spices in any Vietnamese grocery store. Generally, you cannot find chuck and brisket in small enough portions. I cut them in half and save them in the freezer for the next time I make pho.

For eight servings

For broth:

5-6 lb beef soup bones (shin, oxtail, leg bones)

1 small chicken or 1-2 lb of chicken neck bones

2 medium yellow onions

4-inch piece of ginger

1 lb chuck

1 lb brisket

3 cloves garlic

1 lb daikon radish, peeled and cut into 3-inch pieces

14 C water or more to cover bones

5 star anise

6 whole cloves

1 3-in cinnamon stick

4 T fish sauce

1 T salt

1-inch chunk of yellow rock sugar

1.     Put all meat and bones in stockpot and cover with cool water. Bring to a boil over high heat and boil for 15 minutes. Dump water and meat into the sink (you can catch the bones in a colander). When cool enough to handle, rinse and scrub debris off of the bones and out of the cracks in the meat. Return to the cleaned pot with 14 cups of water.

2.     Add garlic, onion, ginger, daikon, star anise, cloves, and cinnamon stick. Put the last three in cheesecloth if you have it for easy removal.  Bring to a boil over high heat and when it starts to bubble turn to low and cook for at least 3 hours. If any remaining debris comes to the top, skim it off and discard. After 1 ½ hours remove chuck, brisket, and chicken. Cover meat with cool water to stop cooking and refrigerate. The cooked chicken can be used for another purpose.  

3.     After at least three hours (the longer the broth cooks with the bones the deeper the flavor), remove everything from the pot, leaving only the broth. Remove meat and tendons from the bones and keep with other meat to add to soup bowls. Discard the remainder. Strain broth through a fine sieve. Refrigerate for several hours or overnight to deepen flavor and remove fat.

4.     Reheat and add fish sauce, salt and rock sugar to the broth. Taste and adjust seasoning. Keep broth warm so it is ready to assemble soup bowls.

In bowls:

1 lb raw lean meat sliced thin (sirloin or round)

1 sweet onion, sliced thin

4 green onions, chopped

thinly sliced cooked meat from above

8 C water

1 pkg pho noodles (fresh or dried) check number of servings on the package

8 C boiling water

1.     Have all of the above ready to go so you can assemble quickly.

2.     If using dried noodles, soak in cool water for about 15-20 minutes until opaque white. Drain. If using fresh noodles, rinse in a colander. 

3.     Blanch individual portions of noodles in boiling water for about 20-30 seconds in a long-handled strainer. Drain over boiling water. Place noodles in individual serving bowls. Filling bowls ¼ to 1/3 of the bowl with noodles.

4.     Place slices of cooked meat, raw meat, tendon, sweet onion, and green onion on the noodles.

5.     Cover with boiling beef broth. Serve to each individual.

Garnishes:

½ lb mung bean sprouts

sliced chili peppers (jalapeño or others)

Fresh Thai basil, cilantro, saw tooth plant, mint

Lime wedges

Roasted crushed peanuts

Let diners garnish their own bowls with any of the above.

Hoisin sauce and Sriracha – allow diners to mix their own combination of these sauces in little bowls on the side to dip the slices of meat taken from the soup bowl.

Aush - Afghan Bean, Herb, and Noodle Soup and a new CSA season!

It's the first week of our CSA. I'm so thrilled to be adding wonderfully fresh vegetables to my diet again. Our family always eats healthier when it is CSA season. I'm excited to make my first dish with the newest bounty.

It is cold and rainy today, a perfect day to make this delicious soup and to use some of my CSA greens!

Aush – Afghan Bean, Herb, and Noodle Soup

Aush is a noodle and bean soup topped with a spiced tomato –y ground meat mixture and large dollop of thick, creamy yogurt. The unique layering of flavors makes it extra special.

1 yellow onion

½ c grapeseed oil, divided

2 c cooked chickpeas (one 15 oz can rinsed and drained)

2 c cooked kidney beans (one 15 oz can rinsed and drained)

4 c frozen lima beans (1 16oz frozen bag)

½ c lentils

4 cloves garlic, minced

1 t ground turmeric

3 heaping T dried dill weed

1 heaping T dried mint

12 c chicken stock

sea salt

6 oz whole-wheat linguini noodles broken into thirds

3 c coarsely chopped mixed greens (kale, collards, spinach)

2 yellow onions

2 Roma tomatoes, coarsely chopped

2 T tomato paste

2 T water

1 lb ground beef or lamb

2 cloves garlic, minced

1 ½ t ground coriander

2 T dried mint

1 ½ t paprika

1 t turmeric

1 t salt

1 t ground black pepper

¼ t ground red pepper

1/3 c freshly squeezed lemon juice

1 ½ c thick Greek yogurt

fresh mint, dill and/or cilantro for garnish, optional

Dice one of the onions. Heat a large stockpot over medium heat and add 1 T of oil. Add the onion and cook for 10 minutes, until it starts to brown. Add the chickpeas, kidney beans, lima beans, lentils, garlic, turmeric, dill, cilantro, and one T of mint. Add the stock and bring to a boil.  Decrease heat and simmer for one hour to blend flavors.

Slice the remaining two onions into thin half moons. Heat a skillet over medium high heat and add 5 T oil. Add the onions and panfry for about 10 minutes. Add ground meat and cook breaking it up into small pieces until no longer pink. Add chopped tomatoes, tomato paste, water, garlic, mint, ground coriander, paprika, turmeric, salt, and black and red peppers. Reduce heat to low and cook for 15 to 20 minutes, until mixture turns a deep rich red. Set aside.

30 minutes before serving, add greens to the bean soup. 10 minutes before serving (or according to package directions) add linguini to the soup. Add lemon juice and adjust seasonings.

In large serving bowls, ladle in noodle soup. Spoon tomato/meat mixture over the broth, top with yogurt, and garnish with fresh herbs.

Spring Onion and Chive Egg Rice

OMG!

This is the easiest dinner in your life.  Our chives and green onions are up. Go outside and slice the tops off of a few of yours (leave the roots in the ground so the harvest can continue).

5 c hot brown rice
5 eggs cooked your favorite way (we've done poached and fried but you HAVE to have a soft yolk)
1 c minced tops of chives and spring green onions
5 T gochujang (optional)
5 T sesame seeds
5 T sesame oil
5 t soy sauce
5 t rice vinegar
sprinkle of brewer's yeast (optional)

Distribute ingredients between 5 serving bowls. Let each person mix her own. Enjoy!

Beoseot Jeongol (Korean Mushroom Hotpot)

Beoseot Jeongol (Korean Mushroom Hotpot)

This is one of my favorite dishes. Jeongol pans are similar in appearance to paella pans – anything wide and deep will do. Hotpots are generally cooked on a burner on the table while everyone gathers round watching it simmer. If you don’t have a burner for your table, you can just as easily cook it on your stovetop and move it to the table for serving. The broth is the star of this dish. You want to make it multidimensional with lots of umami flavor.

Broth (enough for 2 hotpots):

2 c dried shitake mushroom (or equivalent amount of several dried varieties)

4 c boiling water

2 -2”pieces of kombu (dried kelp)

6  lg dried anchovies

4 c water

½ T salt

Rinse dried mushrooms to remove grit and place in a large bowl. Cover with boiling water and put a weighted plate on top to keep mushrooms submerged, until mushrooms are fully rehydrated for around 1 hour. Reserve liquid for broth and slice mushrooms (remove hard stems) for the hot pot.

Put remaining ingredients in a saucepan and bring to a boil. Simmer for 10-15 minutes.  Remove and discard anchovies and kombu. Combine with mushroom liquid and keep at a low simmer.

Bulgogi:

1 lb of thinly sliced beef (bulgogi style) such as flank steak

½ onion, sliced

3 green onions, split and sliced in 2” pieces including green and white parts

5 T soy sauce

2 T sesame oil

2 T sesame seeds

1½ T sugar in the raw

2 T minced garlic

1 T minced ginger

½ t black pepper

Combine and set aside for a least 1 hour.

Make Two HotPots (one with beef and one without):

Ingredients for one hotpot

2 -3 lb fresh mushrooms, cleaned and sliced (oyster, king oysters, enoki, brown, shitake, etc.)

rehydrated mushrooms, sliced

bulgogi

1 onion, sliced

3-4 cloves garlic, minced

1 bunch green onion, split and sliced in 2” pieces including green and white parts

1 block tofu, sliced

watercress, chopped (optional)

1 T Korean red pepper flakes (gochu karu), optional

½ c soy sauce

1 T black vinegar

1 T sesame oil

In large wide jeongol pan, lightly coat with oil and arrange vegetables and beef. Reserve a few green onion tops for adding at the end.  Put a mound of raw bulgogi in the center (omit in the vegetarian pot) and arrange mushrooms, onions and green onions in little stacks all around it. Here is an example below:

Add slices of tofu on top of the other ingredients. Sprinkle generously with black pepper. Heat pan over medium for about 5 minutes, until fresh mushrooms release their liquid. Add warm broth until vegetables are just covered. Bring to a boil and turn down to simmer until beef and vegetables are cooked, about 10 minutes. Add soy sauce and black vinegar.  Taste broth and adjust seasoning if necessary. As it cooks, stir it around. Sprinkle with watercress and a few reserved green onion tops. Add enoki mushrooms if using and cook until wilted about 1 minute. Add 1 T sesame oil.

Serve with steamed rice.

Continue adding additional broth as necessary as people serve themselves from the pot.

Shakshouka - Tunisian Eggs Poached in Tomato Sauce

Shakshouka - Tunisian Eggs Poached in Tomato Sauce

I just tried these eggs for the first time today when I found the recipe on the PBS website.  This recipe is a keeper. What a great cheap meal and so delicious! It will be a great way to use our CSA tomatoes in July. You should give yourself the freedom to try it with different herbs as well. I think some oregano and basil would be nice, too.

Ingredients

• 3 Tbsp olive oil
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• About 8 tomatoes, preferably roma paste tomatoes but any will do (or about 2 x 14 oz can of chopped tomatoes)
• 2 tsp ground coriander
• 1/2 tsp ground caraway
• 2 tsp paprika (can be smoked paprika for added flavor)
• 1/8 tsp cayenne pepper (optional, or add more if you like it spicy)
• 1/2 tsp salt (more, to taste)
• 1/4 tsp black pepper
• 4 large pasture-raised eggs
• 2 to 3 Tbsp chopped fresh parsley (for garnish)

Directions

1. Place a large skillet on medium heat and sauté the chopped onions in the olive oil for about 5 minutes, or until soft. Add the chopped garlic and continue cooking for another 2 minutes. Add all the spices, stir, and cook for another minute.
2. Chop the tomatoes (preferably removing the seeds) and add them into the skillet, cooking for about 10 to 15 minutes, or until the sauce has started to thicken. If the sauce if too thick, add about 1/4 cup of water, stir, and cook for another couple minutes. You don't want your sauce to be too thick, so that the eggs will poach well. On the other hand, you don't want it to be too liquidey or the flavors will be diluted. Taste the sauce and add more salt, if needed.
3. Once your sauce is just right, carefully crack the 4 eggs on top of the sauce, leaving a space between each one. (If there's room, you might be able to fit an additional 2 or 3 eggs into the sauce). Put a lid on the skillet, and allow the eggs to cook for about 5 minutes, checking them often so that the yolk reaches the state that you prefer. (In Tunisia, the yolk is usually soft, but if you prefer a cooked yolk, simply cook it a bit longer).
4. Once the eggs are cooked to your liking, remove the skillet from heat, and sprinkle the chopped parsley on top of the eggs. Serve hot, with a good slice of bread to soak up all the delicious tomato sauce.

Dumplings Three Ways for a Party

I love dumplings. I've loved them for a long time, especially since we lived in Korea and could eat them everyday, boiled, steamed, fried, crunchy on the bottom, large, small, you name it. You can find some form of dumpling all over the world - pierogies, ravioli, empanadas, gyoza, momos, mandoo, etc. I love them so much that my brother gave me a cookbook devoted to the subject. They are a great cheap meal and a fun party food. Have everyone bring a different filling and wrap away!

Korean mandoo are usually filled with a mixture of pork, tofu, ginger, garlic and other goodness on occasion, such as kimchi.  I make them differently depending on what I have on hand. I found the recipe for Kale and Edamame Dumplings on the Serious Eats website. They were a nice surprise and now I always make them for a dumpling party. The dipping sauce for both of these dumplings is great, too. Nepalese Momos are a spicy counterbalance to the other types. They are usually made with ground chicken or lamb. I've found ground turkey to be nice as well. I've substituted tofu for the cheese when I didn't want to take the time to make it and they turned out equally delicious. The Tomato Achar that they are dipped in make them extra special.

Dumplings Three Ways

 

Image from Wikipedia.com

 Nepalese-Style Momos

2 lbs ground meat (either 100% chicken, lamb, or pork or 50% chicken and 50% pork)
fresh cheese (4 C whole milk; 2 T lemon juice) or 1 block of firm tofu, crumbled
1 c red onion, finely chopped
1/2 c green onion, finely chopped
1 c ripe tomato, finely chopped (I've used canned diced tomato in the winter when fresh aren't as good)
3 T fresh cilantro, chopped
1 T freshly minced garlic
1 T freshly grated ginger
1/4 t freshly grated nutmeg
1 T curry powder
1 T tumeric
1 T garam marsala (or momo marsala)
1 T ground coriander
3 fresh red chilies, minced (or chili paste)
3 T cooking oil
salt and pepper
2 pkgs dumpling wrappers, (bigger and thicker 3" circular wrappers are best for this type of dumpling)

1. To make the fresh cheese put the milk in a heavy-bottomed pan and heat over medium heat, stirring frequently. Meanwhile, line a colander with cheese cloth or a flour sack towel. When the milk begins to boil, decrease the heat to prevent it boiling over. Add the lemon juice, stirring gently for about 10 seconds, or until white curds form and separate from the whey. Strain through the fabric lined colander and rinse with cool water. Remove the excess liquid from the curds by twisting and straining through the fabric. Let cool while you combine the other ingredients (or use crumbled tofu instead). Mix crumbled and cooled cheese with the other ingredients. Set aside the filling for 30 minutes to let flavors mingle. See guide for wrapping and cooking below. Serve cooked momos with Tomato Achar for dipping.

Tomato Achar:

Combine 2 c chopped tomato, 1-5 finely chopped red chillies (or 1 T chili paste), 3 cloves minced garlic, 1 T freshly minced ginger, 1/2 c finely chopped red onion, 1/2 c chopped green onion, 3 T chopped cilantro, 1-2 T chopped mint, 1 T lime or lemon juice, 1/4 t ground coriander or cumin, salt

Set aside for 30 minutes. Taste and adjust seasoning with salt. This is best eaten the same day of preparation.

 

Image from Pinterest

Kale and Edamame Dumpling Filling

2 lb kale, washed and shredded finely, large ribs removed
1 lb frozen shelled edamame
1/2 c chopped shitake mushrooms, fresh or re-hydrated
1 bunch of cilantro, coarsely chopped
1 bunch green onions, finely chopped
4 T soy sauce
4 T vinegar (apple-cider, red wine, or rice)
3-4 cloves minced garlic
2 T minced ginger
1 T sesame oil
1/2 t salt
2 pkgs dumpling wrappers, get the square shaped ones for these

Bring a large pot of salted water to boil and cook kale for about 15 minutes.  Drain and rinse with cold water. Squeeze all of the liquid out of the kale and add to mixing bowl. Bring a medium pot of salted water to boil and cook edamame for about 4 minutes. Drain, rinse in cold water, and add to mixing bowl. Combine with the rest of the ingredients. Set filling aside for about 30 minutes. See guide for wrapping and cooking below. Serve with Soy-Vinegar Dipping Sauce.

 Pork Dumpling Filling for Korean Mandoo,  Japanese Gyoza, or Chinese Jiaozi

3 lbs ground pork
1 block extra firm or firm tofu, drained well and crumbled
1 bunch of green onions or chives, chopped
3-4 cloves of minced garlic
2 T minced ginger
1 T sesame oil
4 T soy sauce
1/2 t salt, or more to taste
1/2 t pepper, or more to taste
2 pkgs of Shanghai-style dumpling wrappers

To the above basic recipe, you can add any or none of the following:
1/2 - 1 c drained and finely chopped kimchi
1 c blanched bean sprouts, chopped
1 c finely diced zuchinni
1/2 c finely diced carrot
1 c finely chopped and blanched napa cabbage

Combine ingredients and squeeze in a flour-sack towel or cheesecloth to remove excess liquid. Set aside for 30 minutes for flavors to meld. See guide for wrapping and cooking below. Serve with Soy-Vinegar Dipping Sauce.

Soy-Vinegar Dipping Sauce

6 T soy sauce
6 T rice vinegar
1 T sesame oil
1 T sesame seeds
1-2 T chopped green onion
1-2 cloves garlic, minced
1 T Korean red pepper flakes (gochukaru)

Combine and set aside.

Wrapping and Cooking Dumplings

Pick a different shape for each filling, so you can distinguish between them after they are cooked. Depending on the size of the wrapper place about a T of filling in the middle of the wrapper. Wet your finger with a little water and run it around the edges so the dough will seal.  You can simply squeeze the edges together or close in a series of folds. Make sure to remove all air bubbles in your seal.

You should estimate 8-10 dumplings per person at your party. It is great to make extra to eat later. Simply place on cookie sheets in a single layer and freeze. After they are frozen, place in a labeled ziplock baggie. You should cook from frozen if you eat them later. Thawing makes quite a mess!



 To Steam:

Bring a pot of water to boil with a steamer insert and lid. When steam starts to collect on the lid it is ready to add the dumplings. Spray or oil steamer with a brush and place dumplings inside without touching each other.  Steam with the lid on for about 12 minutes. It may take longer depending on the thickness of the wrappers.


Eww. Dirty stove, sorry.

They should look like this when they are finished.




Place cooked dumplings on a cabbage leaf or lightly oiled serving plate so they don't stick. Serve with dipping sauce.

To Boil:
Bring a pot of water or broth to boil. Add dumplings (can be frozen) and return to a boil. Boil for about 10 minutes and remove with a slotted spoon. Place cooked dumplings on a cabbage leaf or lightly oiled serving plate so they don't stick. Serve with dipping sauce.

To Pan-fry:
Use a medium-sized non-stick skillet and heat skillet over medium-high heat. Add 1 1/2 T of canola oil, you can add a little sesame oil, too. Add dumplings to the skillet in a circular pattern with the sealed edges up. Cook for 1-2 minutes until the bottoms are golden brown.  Add about 1/4" of water to the skillet and seal with a lid. Lower heat to medium and cook until water boils away or about 10 minutes. After about 6-8 minutes allow some steam to escape. Remove the lid and cook for 2-3 minutes more, until bottoms are nice and brown. Transfer dumplings to a serving plate. Serve with dipping sauce.

For the party, you can prepare the dumpling all three ways, plus alternate who are the folders/wrappers, cooks, and EATERS. Yummy.