Saute of Potatoes, White Beans and Cabbage

Another recipe from Heidi Swanson's new cookbook 'Super Natural Every Day' - this concoction is pictured on the front of the book - .  I made this one pretty much as is. 

A few days ago, I wondering what to make for a side with a turkey meatloaf, Heidi's book had just arrived and this sounds easy and I had all of the ingredients (usually my major consideration when decided what to cook...) so I gave it a try, not really expecting much.  I mean, none of these ingredients is an attention grabber individually.

But, when put together in this oh so simple manner - it is heavenly (and I don't really like potatoes much).  The textures are very interested: the creaminess of the beans, the little bits of crunchy potato, and the lingering crispness of the cabbage - its so good! 

Since these ingredients and the preparation is so simple, I think its very important to use a good quality sea salt and freshly ground black pepper (in fact, this is always important!).

It was so easy to put together and we all loved it.  True comfort food. 

2 tablespoons extra virgin olive oil
2 large potatoes, unpeeled, scrubbed, and cut into tiny cubes
sea salt & freshly ground black pepper
2 large shallot, minced
2 cups cooked white beans (or 1 15-oz can white beans, rinsed and drained)
3 cups finely shredded green cabbage
finely shredded Parmesan cheese (optional)

Heat olive oil in a large saute pan over medium high heat, add potatoes and a few pinches of salt and a few grinds of pepper.  Toss potatoes to coat with oil then cover.  Cook potatoes, tossing every few minutes until they are cooked through (8 - 10 minutes).  By sure to pick of the beautiful brown bits off the bottom of the pan as you toss.  Add shallots and beans, let everything brown a bit, scape the bottom of the pan to pick up all of the brown bits. Cook until everything is nicely browned.  Stir in cabbage, toss and cook a few more minutes until the cabbage just begins to break down (the cabbage should still be somewhat crunchy). 

Saute on a high enough heat that you get lots of brown bits; incorporating the browned crispy goodness through-out the dish is key.

Taste for seasoning, adjust salt and pepper.

Serve with a sprinkling of Parmesan if desired.

Salad of Quinoa and Greens with an Asian dressing

Who doesn't love quinoa?  Its so healthy, easy to work with, and it has a neutral taste so it takes on the flavor of whatever you mix it with.   

I shared a link to this recipe Allergy Friendly Friday at Cybele Pascal's bog, at the Heart and Soul Hop and Real Food Wednesday at Kelly the Kitchen Kop blog.  And a big thanks to Angie at the blog cocina diary for her food photography tips.  This is just my third post taking my own pictures - using the Picnik photo editer she suggested - I think these photos are so much better than my previous ones.  I'm tempted to go back and edit all of the previous photos, but don't have time.

It's a bit awkward posting this recipe, because its hardly a recipe at all.  I've put amounts for the dressing ingredients, but truthfully, I don't measure any of it.

A bit of info for foodie nerds... quinoa is not a grain, but a species of goosefoot, related to beets and spinach with edible seeds.  Quinoa originated in South America, where is was domesticated more than 3000 years ago.  The Incas referred to quinoa as the 'mother of all grains' and held it to be sacred.  After the Spanish conquest, the cultivation of quinoa was suppressed because of its sacred status within the indigenous cultures.  Quinoa's protein content is quite high (12% - 18%) and it contains a balanced set of essential amino acids, making it, very unusally, a plant that is a complete protein.  Quinoa is gluten-free a great source of dietary fiber, magnesuim, and iron. 

Quinoa requires rinsing because in its natural state, it has a coating of bitter-tasting saporins (which makes it unpalatable to birds).  Most quinoa sold in the U.S. has been pre-rinsed - however, I always rinse it briefly for my own peace of mind - although probably not at all necessary. 

1 cup quinoa (rinsed)
2 cups filtered water

daikon radish, peeled and cut into small cubes
napa cabbage, shredded
purple cabbage, shredded
dandelion greens, torn into bite-sized pieces
snap peas, cut into bits-sized pieces
1 bunch cilantro, chopped (including the stems - they taste good)
sprouts

dressing:

2 tablespoon extra virgin olive oil
1 - 2 teaspoons toasted sesame oil
1 teaspoon brown rice vinegar
1/2 teaspoon ume vinegar
couple drops agave or other sweetener
1/2 teaspoon gluten-free tamari
1 - 2 teaspoons grated ginger
Sriracha (or hot sauce or red pepper flake) to taste

Bring the water to a boil in a medium sized saucepan.  Meanwhile, place the quinoa in a fine meshed strainer and rinsed under cold water.  Add to boiling water.  Cover and turn down the heat so that the quinoa is gently simmering. Simmer the quinoa for about 15 - 20 minutes, until all of the water has been absorbed.  Turn out onto a sheet tray and separate grains with a fork.  Allow quinoa to cool. 

Place all of the veggies in a large bowl. 

Mix together ingredients for the dressing with a whisk.  Taste and adjust the dressing so it tastes great to you. 

Spoon cooled quinoa in the bowl with the veggies, pour dressing over and mix.

Amounts for the veggies are not given because you can add whatever veggies and greens in whatever amounts that you like. 

Options (are endless...):

just to give one example with an Italian flare - roast some veggies (see my post regarding roasting vegetables) such as broccoli, onion, red pepper, garlic.  Dress the salad with extra virgin olive oil, lemon, red pepper flake, salt, and pepper.  Add kalamata olives, cubed fresh mozzarella, and chopped flat-leaf parsley for extra wonderfulness. 

don't like cilantro?  substitute basil and a bit of mint.

of course, grilled chicken, shrimp, steak, or marinated tofu can be added to the salad.

Peanut Noodle Salad

I used broccoli and cabbage in this version, but you can use any of your favorite in-season vegetables.  You can make the peanut sauce mild, or as spicy as you like.  Add more or less noodles, add more or less veggies - depending on what you like.

Can't eat peanuts?  Try cashew or almond butter, or tahini.

Don't like tofu?  Leave it out, or substitute grilled chicken breast.

This makes a lot - but it's just the sort of thing we love to have for lunch the next day.

8 - 12 ounce soba noodles (or brown rice noodles)

1 bunch broccoli, cut into 1/2-inch segments

3/4 cup creamy peanut butter

1/4 cup brown rice vinegar

2 cloves garlic, crushed and chopped

1 tablespoon ginger, grated very finely (use a microplane)

1 - 2 tablespoons toasted sesame oil

big pinch of crushed red pepper flakes, asian hot sauce

Pinch of salt (optional)

1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced

1/2 cup daikon radish, diced

1/2 small head napa cabbage

1/2 small head red cabbage

12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Big a large pot of water to a boil. Boil the noodles per package instructions.  In the last few minutes or so of cooking toss in the broccoli. Drain noodles and broccoli, run under cold water for about a minute to stop cooking, and set aside. 

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, ginger, sesame oil, red pepper flakes. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit of salt and/or more red pepper flakes, and/or more sesame oil.

Gently toss the noodles, veggies, and tofu with a couple big spoonfuls of the dressing.  Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use (such as a dip for veggies).

Thai Rice Noodle Salad

It's always nice to have an easy healthy dish that can go either way, with meat and without meat.  I started making this salad last summer and fell in love with it; it’s so easy, I can nearly make it in my sleep.  I never had used rice noodles before, but started experimenting with them when we had to keep gluten to a minimum.  And, I love them!  It is preferable to use brown rice noodles, but they are not available everywhere (yet).  You can make this with any combination of greens you have on hand. 

Salad:

1 package Pad Thai style brown rice noodles
1/2 head napa cabbage, chopped
1/2 head red cabbage, chipped
1 english cucumber, quarted length-wise and then sliced
1 cup chopped daikon radish
1 bunch cilantro, roughly chopped
1 bunch dandelion greens, chopped

Dressing:

2 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon wheat-free tamari
1 teaspoon agave
1 - 2 teaspoons brown rice vinegar
1 teaspoon ume plum vinegar
red pepper flakes, sambal, or Chinese hot chili sauce (Sriacha)
1 teaspoon fresh ginger, grated using a microplane (or fine holes of a box grater)

Bring a large dutch oven (or other large pot) full of water to a boil and shut off the heat.  Immediately drop in the rice noodles and stir to prevent the noodles sticking on the bottom.  Let sit in the hot water for about 5 - 6 minutes, stirring every few minutes.  Taste the noodles for doneness by eating one - should be al dente.  When done, pour into a large colander and rinse very well with cold tap water. 

Meanwhile, dump all of the chopped greens and veggies into a very large bowl.  In a small bowl or measuring cup, whisk together the ingredients for the dressing.  If you don’t have ume plum vinegar, just use all brown rice vinegar, but try to find the ume plum – it adds a special brightness to the dressing.  Taste the dressing and adjust to your taste.

Add the cooled, rinsed noodles and the dressing to the greens and veggies.  Mix together and let the salad sit for at least 30 minutes to soften the veggies and greens.   If desired, serve salad with sliced chicken breast, pork loin (below), or cooked shrimp as an option.

Additional Ideas:

- flat leaf parsley instead of cilantro
- substitute celery and / or red radishes and/or red pepper for the daikon
- dandelion greens are difficult to fine in some areas - but they are so healthy (a great tonic for the liver) that it's worth the effort to find
- substitute chard and / or spinach for the greens listed in the recipe
- if you don't want any spiciness leave out the red pepper flake and add some freshly ground black pepper

Meat Option:

Marinate 2 -4 boneless, skinless chicken breast or 2 pork tenderloin in the following:
1/4 cup olive oil
1/3 cup honey
2 tablespoons hot chili sauce (Sriaccha) or sambal (optional)

Marinate for 1 hour at room temperature or a few hours in the refrigerator.

Remove meat from the marinade, grill or broil until done.