For some reason, knowing that we bought it AND it is good for us is not enough.
The Nemesis: Kale & Swiss Chard
• use in quiche
• thinly slice into soups
• add to curries
1 or 2 bunches of dark greens (kale, swiss chard, dandelion greens, etc.)
1/2 large napa cabbage (suey choy)
1 bunch of at least two of the following fresh herbs (you could use them all):
• flat leaf parsley
For the dressing:
1 cup organic peanut (or almond) butter
1/2 cup sweet chili sauce
1/4 cup soya sauce
water to thin it down
Slice the dark greens and napa cabbage (or lettuce) very thinly and put them in your largest bowl. Roughly chop the cilantro and parsley into the salad. Pluck the leaves from the basil, mint, and tarragon stems as chopping bruises them.
Mix together the first three ingredients for the dressing, then add the water, a little at a time, until it is the right consistency. Use less water for a veggie dip, more water for a salad dressing.
Toss and dress the salad and enjoy!!
In the summer, we often add more veggies to this salad, like tomatoes, and we also add grilled or roasted meat to make it a meal.
July 2010: My 7-year-old's first go at making all of dinner himself - this is just the salad!!
The Nemesis: Pomegranate De-seeding
To easily de-seed a pomegranate, cut along the soft ridges from the bottom toward the top of the fruit then split it into large "wedges". From there, do all the de-seeding in a large bowl of water in the sink.
Hold the wedge under water (with the peel in your palm) and gently loosen the seeds with your free hand. The seeds will sink and the pith will float. It is way faster and there are far fewer seed casualties. It is the best method I have found so far!
The Nemesis: Carrots
Not just for carrot cake & muffins, old carrots can find new life at dinner.
To firm up wilty carrots, submerse them in cold water in the fridge or cold room for a full day before you want to use them.
• cut into sticks, toss with oil, and roast on a cookie sheet at 375*F for 30-45 minutes, or until golden brown. Season with salt & pepper.
• steam until quite soft (10 minutes) and puree the small amount of water and carrots into any sauce or soup
• carrot-based coleslaw - any other “firm” veggies can go in, like radishes and cucumber too!
• shave into salads and soups using a potato peeler for a unique slice
• make carrot puree instead of mashed potatoes
1 small head of cabbage, finely sliced or chopped
4 medium to large carrots, grated
1 large red onion, thinly sliced
2 green apples, chopped
For the dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup brown sugar
1/4 cup white (or rice) wine vinegar
1/4 tsp salt
In a small bowl, mix the vinegar, sugar, and salt until dissolved. Add in the onion and mix together. The onion will gently pickle while you prep the rest of the salad. Keep mixing the onion and vinegar about every 5-10 minutes to be sure all slices pickle a little.
Chop, grate, and slice the cabbage, carrots, apples, and pepper (if using). Once you are ready to serve, stir the sour cream and mayonnaise into the onion and vinegar mixture, then pour this dressing over the whole coleslaw and mix together.
Can be garnished with sunflower seeds and raisins or craisins for variety.
What ideas do you have? What would you do with these ingredients?