Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

WE HAVE BEEN ON A BIG STIR-FRY KICK for a few weeks. The frigid weather seems to have cleared out, yet I am afraid to think we are having an early spring this year, It is only February.

Stir-fries are perfect to enjoy during changing seasons--times when it is not cold enough to want a heavy soup or stew, yet not hot enough to want to eat salads for meals. Stir-fry vegetables are light and fresh and the spices of ginger and red pepper are warming.

For this stir-fry, I used onion, red bell pepper, cremini mushrooms, broccoli, Napa cabbage, and bok choi. Other vegetables that work well are snow peas, carrots, green beans, mung bean sprouts, cabbage, scallions, asparagus, zucchini, and spinach. Use a variety of vegetables like I do or stick with one or two--your choice.

I served this stir-fry with Jasmine rice but I have also used brown rice, udon noodles, and soba noodles. One of these days I might try cellophane noodles.

Tofu and Vegetable Stir-Fry with Sweet and Spicy Sauce

Sauce:
1/4 cup soy sauce
1/3 cup honey
2 Tbsp. fresh grated ginger
2 - 3 cloves garlic, minced
2 tsp. toasted sesame oil
2 Tbsp. rice vinegar
1/2 - 1 tsp. red pepper flakes

Stir-Fry
14 ounces extra firm tofu
1/4 cup cornstarch
Oil for frying
8 - 10 cups vegetables of choice, washed and chopped

Rinse and dry the tofu. Wrap in a couple layers of paper towels, place on a plate with another plate on top. Put a couple of cans on the top plate to press the tofu. Set aside while making the sauce and preparing the vegetables.

Whisk together all the sauce ingredients and set aside.

Unwrap the tofu and toss with the cornstarch.

Heat 1/2-inch of oil in a wok or deep skillet over medium heat. Fry the tofu in batches, until brown on all sides. Remove to paper towel lined plate to drain.

Remove all but 1 Tbsp. oil from the wok and turn the heat to medium high. Beginning with the sturdier vegetables, add them to the wok; stir and fry for a couple of minutes. Add the more delicate vegetables, stir and fry for a minute more. Add the tofu and the sauce, continuing to cook for 1 or 2 minutes more.

Remove wok from heat and serve immediately.

Baby Kale and Black-Eyed Peas Salad with Bacon Vinaigrette

EARLIER TODAY, WE HAD A POWER OUTAGE. I have no idea why--the weather is beautiful and perfect.

I thought of the day when Alice was pregnant and needed to have a 3-hour glucose tolerance test. I went along with her to keep her company (and calm; she hates needles) while the time passed. While we were there, the medical office had a power outage. One worker said to another, "Someone must'a hit a pole".  We couldn't stop giggling! And to this day every time we loose electricity, that's what we say. It is what I thought this morning.

Meanwhile, I was working on this post and now I'm back at it. I got this lovely recipe from my Mother. She had enjoyed it at a ladies luncheon and I'm pretty sure the recipe came from Southern Living Magazine.

Baby Kale and Black-Eyed Peas Salad with Bacon Vinaigrette
10 slices thick smoked bacon
1 (16 oz.) package frozen black-eyed peas
3 cups water or broth
1/2 tsp. freshly ground black pepper
2 cloves garlic, smashed
1 spring thyme
1 1/2 tsp. salt, divided
1 cup thinly sliced sweet yellow onion
1/3 cup apple cider vinegar
2 tsp. brown sugar
2 tsp. Dijon mustard
1/4 cup olive oil
1 cup loosely packed fresh parsley leaves
5 oz. baby kale
8 oz. mini sweet peppers, thinly sliced

Preheat oven to 425 degrees. Place bacon in a single layer on a wire rack in a rimmed baking pan. Bake 20 minutes or until crisp,. Reserve 3 Tbsp. plus tsp. drippings.

Stir together peas, water or broth, black pepper, garlic, thyme, 1/2 tsp. salt, and 2 tsp. bacon drippings in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium, and simmer, stirring occasionally, about 20 minutes or until peas are tender. Drain peas and discard thyme and garlic.

Saute onion in remaining 3 Tbsp. hot drippings in a large skillet over medium heat 1 minute. Stir in vinegar, brown sugar, mustard, and 1 tsp. salt. Cook, stirring constantly, 30 seconds or until smooth and slightly thickened. Gradually add oil, stirring constantly. Stir in peas. and cook until thoroughly heated.

Toss together the parsley and kale in a large bowl. Top with peppers and warm peas mixture. Sprinkle with chopped bacon and parsley. Serve immediately.

Spinach Enchiladas

WE LOVE TEX-MEX,  but it seems that most of our local Mexican Restaurants have moved to more of a California style of Mexican cooking. I suppose it is more on-trend and I understand why. Cal-Mex seems to be lighter with more of a focus on seafood and fresh vegetables, whole beans rather than refried, and lots of cilantro which is an herb I don't enjoy.

The tortillas are another thing. Tex-Mex tacos and enchiladas are made with corn tortillas, whereas the Cal-Mex style uses flour tortillas, another thing I do not enjoy.

We recently went to one of our (formerly) favorite Mexican Restaurants. I ordered spinach enchiladas, which I had enjoyed in this restaurant many times over the years. Imagine my disappointment when the plate presented to me (with the standard warning of: hot!) contained a couple of "spinach roll-ups" with flour tortillas, no sauce, no melted gooey cheese. That was not an enchilada, rather more like a burrito.

We haven't been to that restaurant again--sigh--and I decided to make Spinach Enchiladas at home.

Spinach Enchiladas
1 Tbsp. butter
1 bunch sliced scallions
2 cloves garlic, minced
12 oz. fresh curly spinach, steamed until barely tender, then squeezed dry
1 cup queso blanco (may substitute ricotta or cottage cheese)
1/2 cup sour cream
2 cups shredded Montrey Jack cheese
10 (6-inch) corn tortillas
18 oz. enchilada sauce

Melt butter over medium heat. Add garlic and scallions and cook for a few minutes until fragrant, but not brown. Stir in spinach and cook a few minutes longer. Remove from heat and mix in the queso blanco, sour cream, and 1 cup of the Monterrey Jack.

Warm the tortillas, a few at a time, wrapped in damp paper towels, for about 30 seconds in the microwave. Spoon about 1/4 cup of spinach mixture onto the center of each tortilla. Roll up and place, seam side down, in a 13x9 inch baking dish. Pour the enchilada sauce over the top, and top with the remaining 1 cup of Monterey Jack cheese.

Bake for 15 to 20 minutes in a preheated 375 degree oven, until the sauce is bubbly and the cheese is melted and beginning to brown.

Restorative Miso Soup

My husband and I went on a well needed getaway. We drove from beautiful Asheville, North Carolina to Augusta, Georgia without ever getting on an interstate highway. We took U.S. highway 25 through small towns and rural areas of South Carolina. Along the way we saw many not-yet-opened for the season stands promoting peaches and boiled peanuts. We saw dozens of antique stores which made Pritchard Parker very happy. We saw abandoned farmhouses and barns in various states of decrepitude. We saw sprawling McMansions. We drove through several quaint and beautifully maintained small towns.

And we drove through vast expanses of nothing but pine trees and straight, flat roads. (Which make Pritchard Parker nervous because he is so used to driving on the steep and curving roads in the mountains). We saw beautiful sunsets and a full moon rising, which was a special treat for us because we are not used to seeing the horizon.

Once home, after sleeping in a hotel room and eating restaurant food, as much as I enjoyed it, I wanted something simple and easy to cook; nourishing and grounding to eat.

Thus miso soup.

The miso I use is locally produced using ancient methods. The good news is that it is available nationwide through Great Eastern Sun and you can even order it from their website. (Not an affiliated link).

Miso is a high-protein, fermented soy product with a salty flavor which is very health-promoting. Miso is considered a living food, therefore, you never want to boil it. If your soup is not cloudy and moving around, the enzymes have been destroyed. Miso soup begins with a broth called Dashi which is made from Kombu and Bonito flakes.

Kombu is seaweed an edible ocean plant.

Bonito, a mackerel, is steamed, smoked, aged, dried to a wood-like hardness, and shaved into flakes.

Dashi is a very flavorful broth for cooking all kinds of foods. With some added soy sauce, it makes a wonderfully satisfying noodle broth.

For miso soup, I love using Japanese style silken tofu which is unlike the Chinese style tofu, packed in water, and found in produce departments. This tofu really does have a delicate and silken texture without the tangy taste. Find it on the grocery shelf in aseptic boxes.

Restorative Miso Soup
2 quarts dashi
1 Tbsp. soy sauce
4 scallions
2 carrots, peeled and sliced
2 bunches baby bok choy, sliced
6 Tbsp. traditional red miso
12 oz. silken tofu, cut into cubes

Bring dashi to a simmer. Ladle about 1 cup into a small bowl, add the miso and whisk until smooth. Set aside.

Bring the remaining dashi back to a simmer and add the scallions, carrots, bok choy, letting them cook until barely tender. Add the tofu and the miso being careful not to boil the mixture. Once it is heated through, ladle into soup bowls and garnish with additional sliced scallions and a sprinkle of red pepper flakes.

Dashi
2 (4-inch) square pieces of kombu
2 quarts water
1 cup bonito flakes

Place the kombu in a large saucepan, cover with the water and soak for 30 minutes.

Place the pan over medium heat and bring to a simmer. Add the bonito flakes and simmer for 10 minutes. Strain the broth and return to the pan. Continue with the recipe.

Ham, White Bean and Kale Soup

COMFORTING AND WARMING SOUPS have been the stars of our evenings. I actually dreamed this one. Do you dream about food? I do all the time. Sometimes my dreams are of a dish or recipe; other times, they are more obtuse.

Last night, I dreamed I was in a grocery store with our resident 5-year-old, searching for a package of cinnamon rolls. The dairy department was very under stocked and the shelves were garnished with kale, just like an old-time salad bar. I couldn't find any cinnamon rolls but eventually found  a tube hidden amongst some kale. When I picked it up, I saw someone had already opened it and eaten most of the raw dough.

Where did that come from? Perhaps from all the snow and blizzard scares? You know how people panic and rush to the store for bread and milk when dire weather is predicted.

A few nights ago, my dreams were more pleasant. I was peacefully stirring a big pot of soup, while standing in my sock feet. Next morning, over my cup of tea, I was thinking of this dream. As I recalled the details and ingredients, I knew this was a dream I would make true and we all loved it.

I made this soup with a ham steak but if you have some leftover ham, even better. I also soaked 1 1/2 cups of dried navy beans, overnight. Feel free to use canned navy, great northern, or cannelloni beans if you don't want to take that step.

Ham, White Bean, and Kale Soup
1 Tbsp. olive oil
1 medium onion, chopped
1 ham steak, cubed
4 cloves garlic, minced
1 1/2 cups navy beans which have been soaked overnight
5 cups soup stock or water
4 cups chopped raw kale
1 can (15 oz.) diced tomatoes
1 cup chopped fresh parsley
Salt and pepper to taste

In a large pot, heat olive oil. Saute the onion and ham until beginning to brown. Stir in garlic and saute for about 30 seconds. Add the beans and soup stock. Bring to a boil; then reduce heat, and simmer, partially covered, until the beans are tender, stirring occasionally and adding more liquid if needed. (Mine took about 1 hour).

Stir in the kale and tomatoes and simmer for a few minutes longer. Add the parsley and salt and pepper to taste.

Composed Salads, Grain Bowls, and Organizing Photo Files

IF YOU LOVE COOKING AND YOU LOVE PHOTOGRAPHY (a match made in heaven) you will most likely end up with a backlog of photo files to sort through.

My files had gotten so big, they were bogging down my computer. It was time to stop procrastinating and get to work. I have deleted hundreds on photos and transferred others to an external drive.

I do photograph many things other than food and this process has taken me down a memory lane of the past couple of years. There are so many cute pictures of the children--they grow and change so fast. There were pictures of my head, bald from chemo, to growing out, to my first haircut last week. There are many photos of beautiful flowers, birds, bunnies, butterflies, and bugs from our yard. Scenic photos from the gorgeous, vibrant, and hip place I am blessed to live--Asheville, North Carolina.

Mandarin Chicken Salad

As I culled photographs, I decided to share some of the things I have made, we ate, but never made it to my blog. Mainly because I wasn't pleased with the photos. But also because I wasn't thrilled with the taste of the food. I only blog about things I think are delicious.

For example, the Mandarin Chicken Salad. Ho-hum.

Shrimp, Brown Rice, and Vegetable Salad

I can see the salad has a dressing but I don't remember what it was. Which is another danger of letting my photo files back up. I can't remember what I did.






































I remember loving the brown rice and tofu bowl--I would happily eat it right now. I suppose I could fake some recipes. . .

Many things I love, tuna, cheese, boiled eggs, radishes, cornichons, sprouts (!) with baby lettuces.

Waldorf Quinoa Salad

I was really happy with this meal, but I didn't get any photos I loved. Quinoa, grapes, celery, apples, lettuce, candied pecans, and crumbled blue cheese. (Some kind of dressing). Mmmm, I think I'll try this again.

I was also happy about this meal, but again did not get shots of it that I loved. It was an awesome combination of flavors, quinoa, black beans, roasted Japanese sweet potatoes, pineapple, cheddar cheese, and spinach. I dressed this one with a Honey Lime Vinaigrette.

Honey Lime Vinaigrette
1 small sweet onion, preferably Vidalia, roughly chopped
1 clove garlic, chopped
1 large tomato, washed and peeled
1 lime, washed, roughly chopped and seeded
2 Tbsp. honey
1 tsp. salt
Freshly ground black pepper to taste
1/4 cup olive oil

Put all ingredients into blender and process until smooth.

Brown Rice Bowl with Grilled Halloumi Cheese and Massaged Kale

THIS SIMPLE AND HEALTHFUL MEAL IS TYPICAL of how we eat most of the time in the summer. We love fresh vegetables. We love brown rice. We love cheese. The black olives, roasted red pepper, and toasted pumpkin seeds please the eye and palate and make the dish more satiating.

A word or two about brown rice. I don't really care that much for the commercially available packaged brown rice found in typical grocery stores. When purchased from a Natural Foods Market, it can often be found in bulk bins. There, it will be fresher, organic, tastier, and less expensive. You will most likely be given a choice of long, medium, or short grain.

How do you choose? In my experience, long grain brown rice cooks up fluffier, medium grain is stickier, and short grain is creamier. Some nutritionists recommend using the fluffier long grain rice in summer and the creamier ones in cooler weather. I almost always choose medium grain and that is what is pictured here.

 This was our first time experiencing  Halloumi Cheese, which the package described as the "Grilling Cheese of Cyprus". I think my husband was somewhat dubious about it because it was squeaky on the teeth. I believe he felt the texture was a little suspect. He even asked, "What kind of animal is this from"?  (Answer: Sheep).

Myself, I loved it and I will buy it and use it again. Pritchard Parker will be more receptive next time--it was just not what he expected. But it was exceptionally delicious!

For the greens, I used kale, one bunch of red kale and one of lacinato. Here they are going for a little swim in my sink. After the greens were washed and dried, I massaged them with lemon juice, sea salt, and olive oil as I did in my Massaged Kale Salad.



















Brown Rice Bowl with Grilled Halloumi Cheese and Massaged Kale
(4 servings)
1 cup brown rice
2 cups water
2 bunches kale
Juice of 1 lemon
Olive oil
Sea salt
1 red bell pepper, roasted and chopped
1 cup (approx.) black olives
8 oz. Halloumi cheese
1/4 cup toasted pumpkin seeds

Place rice and water in a heavy saucepan and bring to a boil. Cover, lower heat to a bare simmer, and cook for 50-55 minutes. Stir and taste rice. If needed, add about 5 more minutes cooking time. Remove from heat and keep covered.

Wash and dry kale. Remove large stems, cut or tear into bite-sized pieces, and place into a large bowl. Sprinkle with sea salt and squeeze on the lemon juice. Drizzle with olive oil. Massage for 5 minutes, until desired tenderness,

Cut the cheese into 8 slices. Saute in a little olive oil, over medium heat, until golden on each side.

Arrange the rice, kale, cheese slices, peppers, and olives on a plate or salad bowl. Sprinkle with the pumpkin seeds. If desired, sprinkle a little tamari or soy sauce on the rice.

Kale Tabouli

 HAVE YOU EVER SPENT TIME WITH someone who thinks it is great fun to startle others? What makes it so funny to them when they jump out and say boo! to another who is minding their own business and thinking their own thoughts?

I once worked with a man who thought it was great fun to burst into my (accounting) office, suddenly and noisily and without warning, for the sole purpose and for his great delight, to see me jump, clutch my suddenly racing heart, seethe at him and glare. Hee-hee-hee, he would laugh.

Jerk.

Now what in the world does this have to do with the Middle Eastern dish of bulghur wheat mixed with parsley, mint, chopped onions, tomatoes, lemon juice, and olive oil? Absolutely nothing. I just happen to have a memory of sitting at my desk, working through my lunch hour to finish payroll (including the jerk's check) before a holiday and suddenly choking on a spoonful of this refreshing and cooling salad.

We love Tabouli and I make it often in the summer. Served with some hummus and pita, it makes a scrumptious light evening meal. Both feta cheese and avocado are great additions. And for this version, I added massaged kale which was fantastic.

Kale Tabouli
3/4 cup bulghur (cracked wheat)
1 1/2 cups boiling water
1 bunch kale, washed, stems removed, leaves chopped
1/4 to 1/2 cup olive oil
1/4 to 1/2 cup freshly squeezed lemon juice
1/4 to 1/2 cup minced onion
1 bunch parsley, chopped
1/4 cup mint leaves, chopped
1 or 2 cucumbers, peeled, seeded, and chopped (about 2 cups)
2 tomatoes, peeled, seeded and chopped
Sea salt and freshly ground black pepper to taste

In a medium mixing bowl, pour water over bulghur. Cover and let sit for 1 hour.

Place kale into a large salad bowl. Sprinkle with sea salt, sprinkle with olive oil and a squeeze of lemon juice. Massage kale about 3 - 5 minutes until tender. Add minced onion, chopped parsley, chopped mint leaves, and chopped cucumber. Stir to combine.

Drizzle the tender bulghur with olive oil and lemon juice. Add to the vegetables in the salad bowl. Add chopped tomatoes and toss everything together.

Add salt, pepper, more olive oil, and/or more lemon juice, to taste.

Buttery Fresh Spinach Risotto

CAN YOU BELIEVE I had never eaten risotto until a couple of weeks ago? A notable lapse in my gustatory experiences and pleasures.  Although absent from any Southern menu I ever read, that is no excuse. I was aware of this beloved dish. . .it just never appealed to me. I thought it looked like mushy, overcooked white rice.

Recently, my husband and I had the pleasure of dining at a supremely delicious Italian restaurant in beautiful downtown Asheville, North Carolina. I ordered one of the specials for the evening which came with risotto as a side. One taste and I was in love! I could barely focus on the entree I was so savoring the risotto. I learned, then and there, that risotto is not soggy rice but rather creamy, al dente rice.

I ate every word I ever said about risotto and made a vow to cook it at home.  I did, and we loved it.  After some research, I decided on a recipe and method graciously provided by Lidia Matticchio Bastianich. And now that I have followed her recipe, precisely, to the best of my ability, I can't wait to try variations--sweet potatoes? Mushrooms? Eggplant?  Stay tuned. . .

Buttery Fresh Spinach Risotto
4 Tbsp. olive oil
2 cups chopped onion
1 tsp. salt, divided, plus more to taste
2 cups Aborio rice
1 cup white wine
6 to 8 cups very hot water (keep hot on stove near the risotto pot)
10 ounces fresh spinach, washed, dried, and sliced into 1/2-inch strips
6 Tbsp. butter, cut into pieces
1/2 cup Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper

Put the olive oil, onions, and 1/2 teaspoon salt in a heavy 10-inch saucepan over medium heat. Cook, stirring frequently, until the onions are wilted and starting to color. Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pain. Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.

Ladle in 2 cups of hot water, enough to cover the rice. Cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more.

When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt. Cook, stirring frequently, as the risotto develops its creamy suspension. Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.

After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed. When done al dente and creamy, turn off the heat.

Drop in the butter pieces, stir vigorously, then beat in the 1/2 cup of grated cheese, and grind black pepper generously on top.

Serve immediately.

Ten Layer Salad with Fresh Ginger Dressing

FOR A RECENT LADIES LUNCH, I was asked to bring a salad. People often ask me to bring the salad because they know I will actually make a nice salad, rather than stopping by the grocery store deli for potato salad, or bringing a bag of lettuce, a box of jaw breaker croutons and a bottle of dressing.



















I knew all the ladies attending the luncheon favored THE seven layer salad. You know the one, right? It has been a staple at picnics forever and consists of lettuce (iceberg), boiled eggs, bacon, cheddar cheese, peas, cucumbers, and tomatoes all layered in a pretty glass bowl. The deal breaker with that salad is what goes on top. I have never seen one that did not have a thick layer of mayonnaise to seal in the fresh ingredients below it.

No. I just have to say no, absolutely not, to a thick layer of mayo on my salad.

I designed this salad after a vegetable juice I had bought, a few days earlier, at the health food store and adored. The flavors were just fantastic together. Of course my juice blend did not include quinoa but I wanted this salad to be substantial so I added it here with great result.

Ten Layer Salad
Quinoa
Scallions
Bok Choy
Cucumber
Pineapple
Parsley
Red Bell Pepper
Celery
Crisp apple plus lemon juice to prevent discoloration
Alfalfa Sprouts

Cook quinoa according to package directions and let cool. Wash all vegetables, including the alfalfa sprouts. Slice the bok choy, cucumber, scallions, and celery. Dice fresh pineapple which was previously peeled and cored, and also dice red bell pepper. Remove large stems from a handful or two of fresh parsley. Peel and dice apple, drizzle with a squeeze of fresh lemon juice, and toss to coat.

Layer ingredients in a pretty clear glass bowl in the order given.

I also made marinated cheese (recipe forthcoming in another post) which can be used as an alternate dressing to make the salad even more substantial.

Extra ingredients can be layered in jars and saved in the refrigerator for several days.



















Fresh Ginger Salad Dressing
1/2 cup salad oil
1/2 cup rice vinegar
1/3 cup honey
1 T. fresh grated ginger
Sea salt and freshly ground black pepper to taste.

Place all ingredients in a jar and shake to blend (or use electric blender)

Place salad layers into a bowl and toss to combine. This really is a terrific combination of flavors.

Braised & Steamed Vegetable Rice Bowl with Miso Tahini Sauce

IT'S OFFICIAL. I am tired of hearty soups and stews.

Though padding around the kitchen in my sock feet and sweat pants yoga pants, stirring a fragrant pot of soup,while outdoor temperatures plummet, is a favorite pleasure, enough is enough.

I love the winter with its beautiful snow, icicles, wind, cold, cold, cold, bare trees. I love the peace and quiet of it. The coziness. The closing in, bundling up, warm blankets, fuzzy sweaters. And yes, stirring great pots of steaming soups and stews. Having the oven on for hours on end while baking breads, cakes, and cookies.

We have plenty of cold days and nights before the weather turns. But I am seeing and hearing birds sing and I am beginning to transition my cooking. I need green and crisp and color.

For this rice bowl, I used a wok with a steamer atop. This method began by washing and trimming/slicing all the vegetables.  I set aside the carrots, onions, and mushrooms to cook in the wok, both for tenderizing and for adding flavor to the steamer. In the steamer, I arranged broccoli florets, baby bok choy, sugar snap peas and covered them with a layer of fresh spinach leaves.

Heat a small amount of oil, including a dab of toasted sesame oil if desired, until hot. Toss in the onions, carrots, and mushrooms. Stir and fry for about 1 minute. Add about 1/2 cup water. Stand back--the pan is going to starting hissing and steaming. Quickly place the covered steamer on the wok; you don't want to lose the fragrant steam. Lower heat to medium and let the vegetables braise (in the wok) and steam (in the steamer) for about 5 minutes or until your desired tenderness.

Serve with brown rice and drizzle with Miso Tahini Sauce.

Miso Tahini Sauce
1 Tbsp.freshly grated ginger
1 clove garlic, minced
1 Tbsp. Miso
1 Tbsp. Tahini
1 Tbsp. honey
1/4 cup rice vinegar
1 tsp. toasted sesame oil
3 Tbsp. olive

Combine all ingredients in blender until smooth, scraping down sides as needed.  

The next day, I chopped the leftover vegetables and along with bits of blue cheese, Swiss, and extra sharp cheddar, I made a quiche. Another transitional food.

Braised Greens with Apples

One last apple recipe to close out October, this time savory.

I have been testing out some recipes for the much smaller Thanksgiving we are hosting this year. I will be making all our traditional foods in some new ways. Like these greens.

We both loved these! I cooked these greens, which were a combination of Swiss chard, ruby chard, and kale with apples and apple cider vinegar. I served them with cornbread casserole (recipe following) for a simple and satisfying supper.

Braised Greens with Apples
(From The Fresh Honey Cookbook by Laurey Masterton)
2 T. olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1/4 cup apple cider vinegar
2 Tbsp. honey
2 tart apples, unpeeled, cut into chunks
3 pounds mixed braising greens, cut into large pieces, thick stems removed
Sea Salt and Freshly Ground Black Pepper, to taste

Heat the oil in a large pan over medium heat. Add the onion and garlic and saute until they start to brown, about 5 minutes.

Add 1/2 cup water, the vinegar, honey, and apples, stirring to combine.  Add the greens and stir, folding in the uncooked greens on the top as the ones in the bottom of the pan wilt, until all the greens have been incorporated.

Lower the heat to a simmer, cover, and cook for 5 to 30 minutes, depending on the type of greens. Denser and more mature greens like collards will need to cook longer.

Taste, and add salt and pepper, if desired. Too much will mask the sweetness of the greens.