- about two cups grated sweet potato
- 1 tablespoon whole wheat flour
- 1 egg
- 1/2-1 teaspoon jerk seasoning OR sausage seasoning OR cajun seasoning OR a dash each of cinnamon, allspice, nutmeg and a pinch of salt and pepper–Use what you have and what goes well with your meal.
Archive for the ‘cabbage’ Category
Posted in apple butter, cabbage, Community Supported Agriculture, CSA, farmer's market, onions, potatoes, sweet potato, sweet things, tagged dinner, Food, recipe, recipes, vegetarian on November 19, 2010| 14 Comments »
Posted in Asian food, broccoli, cabbage, carrots, chile, cilantro, coconut, Cooking And Baking, CSA, dinner, dinner, eggplant, farmer's market, Food, leeks, mushrooms, organic food, organic gardening, pasta, peas, recipes, red pepper, red peter pepper, rice, seafood, shrimp, snow pea, soup, tagged cooking, dinner, Food, photography, recipe, recipes on May 12, 2010| 6 Comments »
Tonight we had huge noodle bowls for dinner, relying on fresh produce and poultry from our back yard or Conway Locally Grown. These noodle bowls are packed with veggies, spice, and cooling coconut milk (which, alas, is not local at all). Unfortunately, after I planned the dish, I discovered that my neglected fresh ginger was no longer fresh, so I found other ways to get ginger flavor. If you have fresh ginger, by all means grate it and use it. Use a wok for this one-pot meal.
- 1/2 lb. boneless, skinless chicken breast, cut in half lengthwise and then thinly across the grain
- 1/4 cup Sriracha or homemade pepper sauce
- 2 tablespoons sherry
- 2 tablespoons extra-ginger ginger beer
- natural soy sauce
- walnut oil (or peanut oil)
- toasted sesame oil
- 2 small carrots, cut into pennies
- pickled ginger juice
- broccoli (garnish)
- pea pods (a couple of cups)
- big pile of shittake mushrooms, sliced
- 2 baby bok choy heads, trimmed and cut diagonally
- optional: splash of hoisin sauce
- 2 big pinches dried ginger
- 2 red peter or other hot pepper, seeded if you want, and then sliced thinly
- leek bottom, cut in half lengthwise, cleaned, and thinly sliced
- broccoli florets
- handful per person of prepared Thai rice noodles (like very white fettucini)
- 1/2 can to 1 whole can coconut milk (light okay)
In a good wok over high heat, pour in a little of the nut oil, add your carrots, and pour on a tablespoon or two of pickled ginger juice. Stir-fry the carrots until they get tender and maybe have a little caramelization on a few. Most of the liquid will have cooked off too. Distribute the carrots in the bowls you’ll be using for eating. Next, add a little toasted sesame oil, the snow peas, and a splash of soy sauce to the wok. You can add a splash of water too if you want, but make sure it all cooks down. Stir-fry the snow peas until they are tender. Portion them out in your eating bowls to one side.
Now it’s time to stir-fry the shittake mushrooms. Add a tiny bit of oil to the wok and toss in the mushrooms. The mushrooms will give up a little liquid; that’s good, as it will help them cook. Help them a little more by pouring in another splash of pickled ginger juice. Is most of the liquid cooked off? Out of the wok they go and into the bowls! Be sure to put them in the half where you didn’t put the snow peas.
Next toss in the sliced bok choy with a little more nut oil and some of that ginger juice. If you have it on hand, add a little hoisin sauce. As the liquid cooks down, find a spot in your bowls for the bok choy.
Next up are leeks and chile peppers. We just had a few florets of broccoli, so I added them in here. Same story–different verse. Use a little oil. Add a little more ginger juice if you think they need it. Add in the prepared rice noodles and stir-fry to combine. Plop in the bowls.
Now pour in 1/2 can to a whole can of coconut milk and heat until it gets bubbly.Distribute the chicken in the eating bowls and then pour on the coconut milk, which is now conveniently infused with all of the goodness that you stir-fried through the whole prep. Yes, we just used coconut milk to deglaze the wok.
Eat. Enjoy. Since we separated the elements as we stir-fried them and again going in the bowls, you can get a different mouthful of flavor each time you dive into the bowl and pull out a morsel. Use chopsticks for the most fun, with a soup spoon to get every tasty drop in the end.
This dish would be delicious with cilantro or Thai basil on top, but, alas, we had neither ready to pick right now. We also sometimes use Asian eggplant in this big bowl of yummy, but we don’t have that yet either. Feel free to substitute shrimp for the chicken.
What’s the largest number of local produce and protein that you’ve managed to get in a single dish? Do you cook a similar pan-Asian dish? Do tell!
Copyright 2010 Ozarkhomesteader. Short excerpts with full URL and attribution to Ozarkhomesteader are welcome. Please contact me for permission to use photographs.
Posted in alligator, buttermilk, cabbage, carrots, chile, Food, Southern food, wildlife, tagged animals, cooking, environment, family, Food, nature, photography, recipes on March 2, 2010| 13 Comments »
Every once in a while, we get a hankering for alligator. Once on the verge of extinction, American gator has come back from the brink. You might as well eat it. Grin. Thank goodness, gator comes from an adjoining state to Arkansas–Louisiana–so it’s sort of local. Arkansas actually has gator too, but Arkansas gator doesn’t show up in markets; it’s just not that widespread here, and it’s usually an accident when it ends up as far north as even the edge of the Ozarks.
Some people ask me what gator tastes like. I would say, “It tastes like chicken,” but that’s just not true. I think gator tastes like frog legs, but with a lot chewier texture. No, frog legs don’t taste like chicken either. They taste like an incredibly mild fish with a texture that’s like the softest, moistest chicken you ever had. Both frog legs and gator are family-friendly food; their flavor is mild, somehow familiar, and they can be prepared like your kids’ chicken nuggets, only much tastier. I can also easily imagine a table of kids who would be delighted to nosh on an animal that’s so much like a dinosaur, such a big predator.
When we buy gator, we usually treat it like the Louisiana product that it is in this neck of the woods. We’ll marinate it in a mixture of buttermilk and Tabasco to tenderize it. Then we shake off the excess moisture, dip it in seasoned flour, and pan fry it.
We like gator with cole slaw.
Try it too with remoulade, a French-Cajun sauce that’s a fancier, tastier version of tartar sauce. Gator is pretty tasty in etoufee or gumbo too, but if you overcook gator it will go from a pleasant al dente to rubbery. You could also do smaller gator chunks, fried as above, as appetizers for a party.
Do you have questions about cooking gator? Do you have a gator recipe you’d like to share or advice about its preparation? Jump in!
By the way, alligator attacks on full-grown humans are rare, but you should always supervise children and pets near where gators could be hanging out. And never, ever, ever feed an alligator. You’ll make it associate humans with dinner, and none of us want gators thinking that way!
Copyright 2010 Ozarkhomesteader. Short excerpts with a full URL link and attribution to Ozarkhomesteader are welcome. Please contact me for permission to use photographs.
Posted in broccoli, cabbage, carrots, cauliflower, cold frames, Food, kale, organic food, organic gardening, radish, winter gardening, tagged cold frame, environment, Food, nature, organic gardening, snow, vegetable tunnel, winter, winter gardening on February 8, 2010| 6 Comments »
After more than an inch of ice and at least half a foot of snow precipitated on us and then lingered for four days in late January and early February, I had my doubts about whether my veggie tunnels would still have viable veggies in them. Temperatures, after all, have been running about ten degrees below normal for several weeks, and adding ice and snow on top of that did not bode well for plants that like sunshine. It took some time to brush off the snow and break off the ice, but I’m delighted to report that almost everything survived. Given that it was still quite cold when I took photographs, I didn’t want to take the tunnels all the way off, so “after” photographs are through the tunnels.
February 1: time to take off the snow
I also dug several radishes and some carrots from the cold frames yesterday, so those too continue to thrive.
We’ve already got at least four inches more snow today (February 8), and radar shows a heavy band of snow moving in within a few hours and then more overnight, for a total of 8-12 inches. I’ll sleep easy through this storm, though, knowing that my winter garden is surviving, snug under its tunnels of veggie love.
If you’re in the path of this latest storm (or any other) make sure you tuck in your veggies before you tuck in yourself.
Posted in cabbage, carrots, economy, Food, frugal living, fusion cuisine, locavore, organic food, organic gardening, Pickle, radish, red pepper, vegetarian, winter gardening, tagged bread-and-butter pickles, cabbage, carrots, cole slaw, dinner, economy, family, Food, health, recipes, supper on January 29, 2010| Leave a Comment »
Cole slaw has the refreshing flavor of summer, but the cabbage that makes up most of cole slaw is primarily a winter vegetable here (although I do get it to keep growing all summer with careful planting placement). On warmer winter days, cole slaw with pulled chicken barbeque feels like a summer picnic, although slaw is plenty tasty as part of a good vegetarian meal too. The colors can be bright enough to attract the pickiest kids. Cole slaw can also be incredibly frugal. And the fresh veggies are really healthy–just keep the dressing light!I made this cole slaw from all-local, organic vegetables either from our own garden (the peppers via the freezer) or from Conway Locally Grown. You can vary quantities and ingredients depending on what you have on hand, but this slaw contains
- thinly sliced green cabbage
- thinly sliced red cabbage
- grated carrots
- grated colorful radish
- thinly sliced roasted red pepper
I find that it’s easiest to slice the cabbage thinly if I begin by cutting a wedge out of the head and then cutting off the wedge instead of the whole head.
The dressing is what really changes slaw’s flavor. I like to make mine with leftover pickle juice. For a frugal, delicious sweet, sour, creamy dressing, I use mayonnaise mixed with bread-and-butter pickle juice. You could use any sweet pickle juice. If you are serving the slaw with salmon, try using dill pickle juice. It won’t be sweet, but it’ll be tasty. (You may want to increase the ratio of carrots to increase sweetness.) If you want an Asian flavor, try using pickled ginger juice. Here’s the basic measurements I use as a foundation. You may want to add a little more of one of the ingredients after you taste the mix.
- 1 tablespoon real mayonnaise
- 1 teaspoon pickle juice
Start light with the dressing. You can always add more later! Enjoy. My husband likes to put his slaw on barbeque sandwiches. You might like it that way too.
Copyright Ozarkhomesteader 2010. Short excerpts with full links to Ozarkhomesteader are welcome!
Posted in beer, cabbage, kale, leeks, potatoes, whole grains, tagged baking, cooking, culture, Food, history, recipes, Robert Burns, rumpledethump, Scottish food on January 25, 2010| Leave a Comment »
Today is Robert Burns’s birthday, and since I’m both of Scottish descent and lacking meal ideas, I decided to dedicate tonight’s dinner to Scottish traditional food. We’re having rumpledethump (onion, mashed potato, and cabbage casserole), smoked salmon, and oat bannocks alongside Bellhaven Scottish ale. I may also add leek and tattie soup–better known as potato-leek soup. Let me know if you are interested in recipes. I’ll post them if they’re good!
Posted in broccoli, cabbage, cold frames, gardening, organic food, organic gardening, winter gardening, tagged environment, Food, organic gardening, winter gardening on January 13, 2010| Leave a Comment »
Earlier I wrote about various ways to sustain winter gardening, including grow tunnels. The recent weather, with temperatures down close to zero overnight and never getting out of the 20s (F) during the day really challenged all of my winter protection measures. I’m pleased to report few casualties, though, and most of those things were warm-season herbs I had never expected to survive. Best of all, everything under the grow tunnels did just fine. I anticipate having cabbage, broccoli, and so forth long before I could have without the tunnels!