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Brassicas
INGREDIENTS:
2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper
2 tablespoons seasoned rice vinegar*
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries or raisins (about 5 ounces)
PREPARATION:
Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
Vegetarian cauliflower and potato curry, also called Indian aloo gobi is a lovely, warm dish anytime of year. Just make sure you have all the Indian spices on hand before you try this cauliflower curry recipe.
INGREDIENTS
•1 tomato, diced
•1/2 tsp garam masala
•1/2 tsp chili powder
•1/4 tsp turmeric
•1/2 tsp cumin
•1/2 tsp salt
•1 tbsp olive oil
•1 onion, diced
•2 potatoes, chopped small
•1 cauliflower, chopped
•1/2 tsp lemon juice
•1 tbsp chopped fresh cilantro
METHOD:
Puree or mash together the tomato with the garam masala, chili powder, turmeric, cumin and salt.
In a large skillet, sautee the onions and potatoes in olive oil for about three minutes, then add the cauliflower and reduce the heat to medium, adding more oil or a bit of water if needed.
Add the tomato and spice mixture and allow to cook, stirring frequently for another 5 -6 minutes.
Reduce the heat to low, and stir in the lemon juice and fresh chopped cilantro.
Serve your cauliflower curry with steamed rice or Indian chapati bread..
Bok Choy is an incredible plant that’s great for filling up salads, stir fries, or any other Asian fusion recipes. Check this out:
Ingredients
1/4 cup chicken stock or canned broth
1/4 cup dry sherry
1/4 cup soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3/4 cup cashews
5 green onions, white and green parts separated and thinly sliced crosswise
1 teaspoon minced peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon peppercorn
1 1/4 lbs boneless skinless chicken, cut into 1 to 2 inch square pieces
salt & freshly ground black pepper
1 lb baby bok choy or regular bok choy, chopped into 2 inch segments.
Directions
1In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
2If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
3Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
4Using a slotted spoon, transfer the nuts to a plate.
5Leave remaining oil in pan.
6If cashews are roasted and salted, skip to next step.
7Add 1 Tbsp peanut oil to pan.
8Add the white part of the green onions, the ginger, garlic and peppercorns.
9Cook, stirring, for 1 minute.
10Add the sauce.
11Place chicken in a single layer in the skillet and season with salt and pepper.
12Arrange the bok choy in a layer over the chicken.
13Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
14Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
15Transfer the chicken, bok choy and sauce to serving platter.
16Garnish with the greens of onions, cashews and serve with steamed rice.
Brassica is a genus of plants in the mustard family (Brassicaceae), and includes veggies like cabbage, kale, broccoli, turnip, cauliflower, and kohlrabi. There are a ton of wonderful recipes you can experiment with during winter and summer (thanks to our wonderfully mild climate) using these incredibly nutritious varieties. Brassica vegetables are highly regarded for their nutritional value. They provide high amounts of vitamin C,soluble fiber, and contain multiple nutrients with potent anti-cancer properties.
Cream of Broccoli Soup
INGREDIENTS
2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
4 to 5 cloves garlic, peeled and chopped
2 to 3 teaspoons dried thyme
1 teaspoon freshly ground black pepper
2 pounds fresh broccoli, stalks and tops, chopped
12 cups water or homemade vegetable or chicken stock
2 cups packed blanched almond flour
handful of fresh parsley
handful or two of freshly harvested nettle leaves (optional)
salt to taste
METHOD:
Heat an 8-quart pot over medium heat. Add olive oil then onions. Saute for about 10 minutes or until soft and fragrant. Add garlic, herbs, and pepper.
Then add broccoli, water or stock, blanched almond flour, parsley, and nettles if using. Cover and simmer for about 25 minutes.
Puree in a blender in batches and pour into another pot to keep warm. Taste and add salt as needed. The amount depends on how salty your stock is. Start with 2 teaspoons and add more as needed. Top each bowl with sauteed broccoli and fresh chives.
Tip: Trim off the very bottom woody end of the broccoli stalk. You can even peel back, using a sharp knife, the thick outer layer of the stalk saving the tender inside for the soup (this is what I do). Source: http://www.NourishingMeals.com.