Cast Iron Cooked Brussels Sprouts

You want to know the best way to hate these mini cabbages? Boil them to death to draw out that zingy bitterness from the mushy mess. Yuck-o. Want to know the best way to fall in love with these little gems? Roast them in an oven OR cook them on high on the stove with a cast iron skillet. They'll retain a lovely crunch with an almost sweet, nutty flavor (sometimes with a slight mustard bitter kick at the end for a good time all around). 

I buy mine on the stalk at Trader Joe's not only because the sprouts stay fresher longer, but because it's plain fun. (It is like a mighty sword of brussels sprouts!) Look for tight little heads, compact, firm and livingly green. 

To prepare them for a cast iron cooking, remove the heads from the stalk by cutting at the base and cut in half. Heat up your cast iron on medium to medium high heat. When it's hot and ready, add 1 tsp of olive oil and tilt the pan to coat the bottom. Add each brussels sprout half, cut side on the pan, being careful about the water hitting the oil (ouch!). 

Let it cook for about 1 minute. With the lid ready, pour in about 1/4 C of water or chicken broth and cover immediately. What you want to do is steam the sprouts a little bit, cooking away the liquid without fully cooking the sprouts. This will take some practice, but while you're learning remember to check on your sprouts by taste testing one or two as it's cooking. If it's cooking faster than the liquid is evaporating, then take the lid off. When the liquid is fully evaporated, the sprouts should still be uncooked but the outer leave should be a brighter green and a little softer. 

Remove the lid and keep cooking until the cut side of the sprouts turn a nice roasted color. Stir to cook the other sides and then season with salt and pepper. If you'd like garlic, add it before you pour in the liquid. A few minced cloves will do the trick.

Crabby Enoki Mushrooms

You like seafood? You vegan? Wanna try something interesting? When enoki mushrooms are baked in a toaster oven or regular oven for 30 minutes with olive oil drizzled on it in a little aluminum foil "pan" they magically transform into crab/seafood! It's weird. I don't get it. Vicky says that you usually keep the mushrooms in a bunch with the stalks parallel to each other for good looks. I like.

Tomato Bean Salad

Something I made up, thinking it would resemble something like Bi-Rite's bean salad. It was pretty close, I think...I'm sure their dressing is a little different. You can play with the lemon and oil, but the avocado can add quite a bit of tasty fattiness too.

1/3 C beans, soaked and cooked (for ideas, you can check out Rancho Gordo's site)
4-5 small tomatoes, cut into wedges
1/4 thinly sliced onion
1/2 avocado, cubed
4" cucumber, cubed
1 tsp lemon juice, fresh
1 tsp olive oil
salt and pepper to taste

Toss all ingredients together and refrigerate to let the flavors come together. Or consume immediately.

Simple Baby Broccoli

Trader Joe's sells this for about $2.69 for 1/2 a pound but of course you can get this stuff dirt cheap at any Asian Supermarket, including Ranch 99.

8 oz baby broccoli
1 clove of garlic, minced or pureed is best
Soy sauce
Sesame oil

Rinse the broccoli, steam for 5 minutes or until bright green, tender, but still with a crunch. Alternatively, you can boil 1" of water and put the greens directly in the pot and cover for the same amount of time. Plate the broccoli, then drizzle with soy sauce and sesame oil to taste. Sprinkle the fresh garlic on top.

Serves 2

Grandma's Dill

This is a great recipe for those times when I only need 1 T of dill for a sauce or garnish and am left with a whole bunch of it. Who would have thought dill could be so tasty on its own?? Ah, Grandma...

"Inside is more fresh."

From Vicky's Facebook:

Dill promotes good digestion and sleep. It is also prescribed for reducing flatulence and in cases of nausea. A tea made of the dill infusion can benefit little babies for lessening gases and improving digestion. Some people believe that the smell of dill will cure hiccups.

Due to several unique qualities of the dill, it is very beneficial to our health. The benefits of dill are the flavonoids, which includes vicenin and kaempferol; and the monoterpenes, which includes anethofuran, limonene and carvone.

The oils found in the dill plant have a beneficial quality that is described as a "chemoprotective" herb. This quality can benefit most cigarette smokers. It is a proven fact that it can neutralize certain parts of not only cigarette smoke, but also charcoal smoke, and the smoke produced by burning trash which are harmful to our health.

In conclusion, she says, "Well, it's just tasty. Enjoy dill today =)". Ok, Dr. Chang!

1 T Black Sesame oil
1/2" ginger, sliced or julienned
1 bunch of dill
1 T rice wine
1 T soy sauce

After washing the dill, cut into 2" segments down through the whole stem of the bunch. Heat a pan with the oil until hot then add the ginger. After 1-2 minutes, add the dill and cook until tender. Near the end, make a well in the pan and pour in the wine, cook a little longer and then add the soy sauce.

Serves 1-2

Sweet Potato Fried Pancake

“Served at any meal, depending on what you serve them with (and, of course, what time of day or night it is). The sweet potatoes and onion can be grated by hand or in a food processor with the grating attachment. Peeling the potatoes are optional, but if you choose not to peel, scrub. The batter stores well for several days if kept in a tightly covered container in the refrigerator”.

Really like a sweet potato latke or a fritter. Can be served with maple syrup, sour cream or yogurt, applesauce, ketchup or anything you please.

30 min to prepare

4 C packed coarsely ground sweet potatoes or yams (2 medium)…maybe try panfrying or microwaving a little to get it softer
½ C grated onion
3-4 T lemon juice
1 tsp salt
black pepper
4 beaten eggs
1/3 C flour
optional: ¼ C minced parsley
If you desire a savory sweet, you can also add 1 tsp brown sugar and ½ tsp nutmeg or ½ tsp cinnamon.

Combine all ingredients and mix well.

Heat a small amount of oil in a skillet until it is very hot. It should sizzle a fleck of batter upon contact.

Use a non slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.

Serve hot with toppings.

4-6 Servings, from Moosewood Cookbook

Shua’s Israeli Salad

Light and refreshing! Oh, Shualita...Shu-ninja...Shoe-ah!

Cucumber, peeled and diced
Cherry tomatoes
Red bell pepper, diced
Orange or yellow bell pepper, diced
Red onion, minced
Fresh dill, minced
Lemon juice
Salt & pepper
Olive oil

Toss and serve!

My Favorite Veggies as a Kid

I forget the name of this vegetable, but it's not bitter, the stalks are little thin straws and the top is dark and leafy...Whatever it is, you can buy it in a bunch in all the asian supermarkets. My dad and I washed the whole thing, cut it up in 2" segments. Heat a large pot with a little oil, add the smashed garlic (used 3-4 cloves) and heated until fragrant. Add the stems of the vegetable first to soften until bright green and almost ready to eat (i.e. soft yet with some crunch) and then added the rest of the vegetable. Add a little bit of water (my dad adds a lot to make a soup/sauce). Cover and allow to steam down. Season with salt.

Dad's Pickles

When learning how to cook with family, there always lacks measurements. Everything is to color, to taste, to smell. I will come back to this one day and actually measure out the ingredients for the recipe.

1 cucumber, peeled and halved then sliced
salt
sugar
soy sauce
rice vinegar (optional)

With the cucumbers in a bowl, generously sprinkle salt all over and toss. After allowing it to sit for at least 10 minutes, rinse one cucumber to try. Does it give a little resistance when you bite only to release with a dense crunch? Then it's ready! Rinse the rest and add the other ingredients to taste. My dad likes it slightly sweet with very little saltiness from the soy and just a little acidity. If it's still soft like a raw cucumber, sprinkle more salt and let it set an additional 5-10 minutes.

Shua’s Broccoli Slaw with Toasted Almonds & Cranberries

Simple, elegant and fresh.

Broccoli slaw (from TJ’s or Fresh & Easy)
Gala apples, chopped
Toasted almonds
Dried cranberries

She mixed together balsamic vinegar, olive oil, sea salt and pepper and then tossed in. An alternative would be a light, sweet poppy seed dressing.

Serves 5-6

Black Bean & Corn Salad

Francine Hardy would make something like this to complement her Texan brisket and mashed potatoes. Oh! So good!!!!

1 15 oz. can black beans
1 15 oz. can of corn (no salt)
2 red or orange bell peppers
1/4 C chopped red onions
3 cloves of garlic, minced
a little less than 1/4 C olive oil
3 T red wine vinegar
1/3 C chopped cilantro
1 T lime
1/2 jalapeno, minced (optional)
salt and pepper to taste (but if serving with salty chips, you really should omit)

Combine all in a bowl and let it sit for at least an hour for flavors to develop. Serve with chips or as a side dish.

Serves 6-8

Green Bean Casserole with Fried Onions

The recipe below is good for 6 servings but the measurements in italics could serve 12-15 Adamo home gathering attendees. The key is to use fresh green beans and to be careful not to overcook them.

3 cloves of garlic, minced (6 cloves)
1/2 onion, minced (1 onion)
1 can (10.75 oz) condensed Cream of Mushroom Soup (2 cans)
1/4 C milk (1/2 C)
1 tsp soy sauce (2 tsp)
salt and black pepper to taste
4-8 C steamed green beans cooked 4-6 minutes, just until a darker shade, but still really crunchy (12 C)
1 1/3 C French Fried Onions (2 2/3 C)

In a pan, heat 1/2 tsp oil and saute onions and garlic until softened and lightly browned.

Mix cooked garlic and onions, soup straight from the can, milk, soy, pepper in 1 1/2 quart casserole. If "doubling" the recipe, use a 13x9x2" pan. Mix in beans and 2/3 C onions.

Bake at 350 for 25 minutes or until hot. Sprinkle with remaining fried onions. Bake 5 minutes.

Edamame with Cranberries, Feta & Basil

I always considered edamame to be an Asian thing (therefore should only be combined with Asian flavors like sesame oil, soy sauce, ginger, etc.)...BUT! this turned out surprisingly tasty. I'm very happy I was wrong.

PS: the photo above is from the second time I made this salad for a home meeting at our house on Monday. It is before the salad is tossed.

1 16-ounce bag frozen shelled edamame
1/4 cup dried cranberries
1/4 or less cup fresh basil leaves, cut into thin strips
2 tablespoons olive oil
1/8 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
salt

Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.

Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.

Chopped Veggies, Rice and Bean Salad with Lemon Dressing

When May Wang lived with me, we totally went on a Macrobiotic, vegan health food kick. Now, I'm down from a kick to a toe nudge--at this point in my life, I cannot live without animal products, but I do love to eat and play with tasty vegetable based meals.

At that time, we volunteered for a friend who owned a Macrobiotic catering service and even listened to Neal D. Barnard speak about changing eating habits to control and even cure diabetes and other diseases. That's where we got this recipe.

Salad
1 15 oz. can of drained black eyed peas, or black beans
1/2 C or 3 stalks of green onions, finely sliced
2 celery stalks
1 medium tomato, diced
2 T finely chopped cilantro (or parsley)
1 1/2 C cooked brown rice, cooled (1/2 C uncooked)

Dressing
1/4 C lemon juice
1 T olive oil
1/4 t salt
1-3 cloves of garlic, crushed (I like to eat garlic until it's seeping out of my pores so 3 or more is best)

Combine all the salad ingredients except for the brown rice in a strainer. When all the liquids have dripped away, put into a large mixing bowl.

In a smaller bowl, whisk the dressing ingredients and pour over salad. Toss gently. Chill 1 to 2 hours if time permits.

Great as a side dish to compliment something sweet since this is so acidic. Or, you can stuff this inside a tortilla. Anna and I dipped this burrito into a sweet chili hot sauce.

Makes about 5 C, adapted from Neal Barnard's Seminar

Roasted Eggplant and Prosciutto Salad

From Susanne's Site.

For 4 people:
8 oz cherry tomatoes (about 1 1/2 cups)
3 small long eggplants
2 T olive oil
4 slices prosciutto
arugula, baby romaine, or spring mix
sea salt and freshly ground black pepper

Cut a slit through the top of each tomato (like you’re going to cut it in half lengthwise, but don’t cut all the way through). Slice eggplant diagonally into 1-inch thick rounds (don’t make them thinner!). Put into a roasting pan with tomatoes and sprinkle with olive oil, salt and pepper. Cook in preheated oven for 350 for 30 minutes. Check halfway through, if the eggplants are getting too done, turn down to 300 for last 10-15 minutes. Tomatoes should burst and be really wrinkley and soft. Rinse the prosciutto then dry. Pan fry on a dry pan until crispy.

For the dressing, combine:
1 T balsamic vinegar
1 T Dijon or Champagne mustard
3 T olive oil
sea salt and black pepper to taste

Toss lettuce with dressing and distribute on plates. Top with prosciutto, tomatoes, and eggplant.

Basic Caprese

Can you see it in this photo? Third dish from the front? hahaha

Mozarella, sliced into thin rounds
Vine ripened tomatoes (not beefsteak nor roma)
Olive oil
Balsamic Vinegar

Fresh basil chiffonade
Kosher salt
Fresh cracked black pepper

Layer the mozarella on the bottom, then tomato, then drizzle with oil and vinegar. Top with basil and lightly sprinkle salt and pepper.

Tangy Twice-Cooked Eggplant with Red Peppers

First made by Cristal and then passed on to Susanne. So flavorful, fresh and delicious!

1 1/2 pounds large Italian eggplants, peeled and cut crosswise into 1-inch-thick rounds Kosher salt
2/3 cup vegetable oil
2 large red peppers, thinly sliced
1 large Spanish onion, thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon sweet smoked paprika
1/4 cup sherry vinegar
1/2 cup chopped parsley
2 tablespoons fresh lemon juice

Line a large rimmed baking sheet with paper towels. Arrange the eggplant slices in a single layer on the paper towels and sprinkle them with salt. Let stand for 1 hour. Pat the eggplant dry with paper towels.

In a large skillet, heat 1/3 cup of the vegetable oil until shimmering. Add half of the eggplant and cook over moderately high heat, turning once, until browned and tender, about 8 minutes. Using a slotted spoon, transfer the eggplant to fresh paper towels to drain. Repeat with the remaining 1/3 cup of vegetable oil and eggplant.

Add the peppers, onion and garlic to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the paprika and cook until fragrant, about 1 minute.

Return the eggplant to the skillet, stir gently to coat and cook for 5 minutes. Stir in the sherry vinegar and simmer for 1 minute. Remove from the heat. Stir in the parsley and lemon juice and season with salt. Let cool to room temperature, then refrigerate until lightly chilled, about 20 minutes, before serving.

Cool Coleslaw

1/2 medium green cabbage, shredded
1/8-1/4 C cilantro chopped
1/4 of red onion sliced thinly
1/4 C olive oil
1/8 C rice vinegar
1 T sugar
1 t salt (or to taste)
1 T mustard seed (optional)
1 T cayenne pepper (optional)

Toss cabbage, cilantro and red onion together in a large bowl. Whisk the remaining ingredients and taste to make sure it isn't too sweet or vinegary. Adjust to taste, then toss with the coleslaw. Refrigerate before serving if you have the time.