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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