Tag Archives: cooking

8 Vegetables You Have Never Eaten (and May Never Want to Try) – New Food Friday Flash

15 Aug Farm in Minnesota

I’ve covered some of the fruits you’ve never tried or even heard of in the last two New Food Friday Flashes and I could do more. Maybe I’ll come back to fruits in the future. Today I’m covering vegetables that you’ve never tried or heard of.  It’s good for your health to eat your vegetables but in some of the vegetables listed below, it might be better for your health if you avoided these vegetables!

Also, I couldn’t find a photo of any of these vegetables but I found a nice photo of what is a “forgotten farm in Minnesota” according to the photographer and selected it for my featured image.

 

Ackee

The alternate name for Ackee is vegetable brains. Is that because if you eat it you will get smarter? Unfortunately not. It’s because it looks like brains. Does it taste like brains? No. How do I know? I’ve eaten a brain sandwich at a country fair once. It was fried pork brains. It had a mild flavor and was served on a bun with either mustard or ketchup. I asked for one side mustard and the other ketchup. But I digress. Vegetable brains, (Ackee) tastes like scrambled eggs according to some. Looking at a photo of Ackee as it is ripening on an evergreen tree, totally creeps me out. It can only be picked when it has turned completely red, has been split open showing it’s “smile” revealing two black seeds that look like eyes. Anything other than the creamy yellow pulp cannot be eaten nor can the unripened fruit because it is fatal! Yipes! You can find this vegetable in the forests of the Ivory Coast and Gold Coast of West Africa. Served with salt cod, it is Jamaica’s national dish! Canned Ackee is available around the world and completely safe. Don’t forget to eat your veggies!

 

Celtuce

You would think that Celtuce is a cross between celery and lettuce but it isn’t. It is sometimes called Chinese lettuce as it originated in China. It is grown mainly for its thick, tender stem, but its leaves can also be eaten. In China, the stems are broiled or boiled, added to soups, and used in stir-fries with meat, poultry, or fish. It is grown mostly in home gardens and is not widely known. When cooked, the stem tastes like a cross between squash and artichoke which means that I would like it a lot!

 

Marsh Samphire

This vegetable is shaped like miniature Arizona cacti but flourishes in the mud of salt marshes around the coastlines of England and France. Collecting and cleaning it is messy and time-consuming. Marsh Samphire is also known as glasswort and was once used in glassmaking! Today, however, it and its relatives are seen as plants of the future because they will grow in salty conditions. To cook, blanch without salt (because it is salty) and add butter. It is served in salads and on trout. Cultivated varieties can be imported from Israel and the Gulf. Its nickname is sea asparagus.

 

Angelica

The healing powers of Angelica, according to the people in France’s marshy Poitou-Charente region where Angelica has grown for centuries, have used it as an antidote to poisons. Hmmm, possibly good to eat after you eat Ackee (above)? Angelica is a member of the parsley family and also grown in Italy, Scotland, Germany, Scandinavia, Russia, and parts of North America. It can withstand the temperatures of Iceland and Greenland. The leaves can be shredded in salads and used in omelets and fish dishes. The stems are often stewed with rhubarb or made into preserves and jams. Today, it is most commonly used as a candied confection for cakes, sweet breads, and cheesecakes. The leaves and stems taste like licorice.

 

Golden Needle

One of the least familiar ingredients to the Western world is golden needles also known as tiger buds. That is, unless you’ve heard of the folk song, “Silver threads, golden needles can’t unbend this heart of mine….” Sound familiar? These buds range in color from pale gold or orange to dark amber in its dried version. They are often added to noodles and meats prepared over high heat. Their sweet, musky flavors complement woodears, enokitake, and misos and appear together in recipes across China and Japan.

 

Ratte Potato

Unlike other vegetables or fruits with names that mislead you to believe their taste, shape, or lineage is why they were so named, this particular vegetable actually was named Ratte Potato because it, alas, looks like a rat!  Eeeeks! Leave it to the French to take care of that problem: they called it Quenelles de Lyon. Ratte’s texture is dense, firm, resistant to breaking down, and yet smooth. They have a nutty taste similar to chestnuts.

 

Huitlacoche

Huitlacoche is also known as corn smut. Part of its name is the Aztec word for dung. I’m not making this up folks. Truth is stranger than fiction. It is a naturally occurring fungus that disfigures growing corn. I’m surprised I never heard of it, considering that Indiana is a corn-growing state. We (we?) must call it something else. The corn kernels swell and mutate into distorted silvery blue lumps with black interiors. How divine. It has a mushroom-like flavor with hints of corn and licorice. It is usually sautéed with garlic and onion and used to flavor traditional Mexican dishes. It can be difficult to find fresh huitlacoche outside of Mexico, but specialty food stores in the US and Canada often stock flash-frozen or canned versions in the event you are dying to try this.

 

Stinky Tofu

Known as ch’ou doufu in Mandarin, it has a mild, faintly sour, beany flavor which is far surpassed by its gargantuan aroma. As you might have guessed, it is a fermented concoction made with vegetables, herbs, shrimp and sometimes other seafood items. There are many, many fermented vegetables served around the world but I chose this one because it is often eaten as street food in China, Taiwan and Hong Kong where you might encounter it in your travels. It is deep-fried until crusty then dressed with spicy sauces, and topped with chili oil and garlic in Hunan. How will you know it? Your nose knows.

 

Based on some of the description of these vegetables, is it any wonder kids don’t eat their vegetables? Poison? Used in glassmaking? Rats? Dung, and Stinky? Those are hardly enticing descriptions. Consider yourself lucky. You didn’t have to look at the photos of these vegetables as I did when doing the research! On the other hand, don’t little boys love gross things? The grosser the better? Maybe you can tempt your non-veggie eater with a plate of Ratte Potato or Ackee!

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An Additional 10 Fruits You Never Heard Of – New Food Friday Flash

18 Jul Basket of Fruits

This was supposed to publish automatically on the 18th since I set it for that but for some reason, it didn’t.  Anyway, the middle of the month comes around so fast! Where does the time go?

Recently, on last month’s New Food Friday Flash, I wrote a post and a Yahoo article about 10 fruits you’ve never tried or even heard of. Since that peaked several readers interest, I decided to do another post about 10 additional fruits that you’ve most likely never heard of.

NOTE: At the time of this writing, Yahoo articles will not be accepting freelance writing anymore. So, until I find another website that I enjoy submitting articles to, I will be posting the more in-depth information here on my blog instead of including a link to a separate article.

Sometimes we are all so caught up in our own little world that we don’t stop to think what other fruits might be available in other countries. Since we are such a mobile society, we have the opportunity to try these fruits when we travel for business or pleasure. But first, it helps to know that they exist! When I listed these fruits, I began to think that their names reminded me of other names. For your amusement, I also included some of the names they reminded me of in parentheses.

 

Pitanga

The Pitanga fruit grows wild in Latin America and can range in colors from scarlet to near black. This is a very fragile fruit that is very sweet and barely larger than a cherry. It is also known as a Surinam cherry, a Brazilian cherry, a Cayenne cherry, and a Florida cherry. Its grown in gardens and orchards only across the world because of its delicate skin. You can find it in juices, ice creams, jams, and chutneys.

 

Illawarra Plum

This plum belongs to an ancient species and is a southern hemisphere conifer found along Australia’s east coast. The tree itself is a prolific producer. Most supplies of this fruit come from wild harvest and are used in sweet and savory dishes. They are most often enjoyed in preserves, fruit compotes, baking and sauces.

 

Cashew Apple

We’re all familiar with the cashew nut but are you familiar with the apple that is attached to the nut? It is one of Brazil’s fruits found along the coast of the northeast region. Cashew apples range in color from pale yellow to vermilion. Ancient tribes used it to make a wine called mocororo. Today it is one of Brazil’s most popular fruit juices. It is also used as a base in a juice called cajuina. You can find it in ice creams,  mousses, trifles, jams, and chutneys. When set on low heat for several hours, it produces a syrup known as cashew honey.

Cashew Apple

Cashew Apple

 

Lucuma

The lucuma is found mostly in Peru but also in Chile, Brazil, and Ecuador. It’s not likely that you will find it fresh in any other countries. It is an indigenous crop once known to the Incas. It resembles a small mango, first green, then turning red. The flesh is gold colored and fragrant. One tree can produce up to 500 fruits in one year. It can be eaten out of hand, and used as a drink. It’s powdered form is used in ice creams and sweets. Lucuma is rich in iron and niacin and an excellent source of beta-carotene. Gluten-intolerant folks can use it in place of wheat and it can also be used as a low-glycemic sweetener.

 

Red Mombin  (Reminds me of a snake. There’s a black momba snake, I’m not sure there’s a red momba)

The Red Mombin has many names: jocote, ciruela, Spanish plum, and siniguelas. It is grown in Mexico, the Philippines, Brazil, Costa Rica, and Nicaragua. The tree is easy to propagate and is fast growing and therefore it may transition from being a wild fruit to a cultivated fruit. It has a sweet flavor and a citric fragrance and comes in many colors. It can be eaten raw or produced into a refreshing juice, a base for ice creams, a preserve, and eaten green before ripening seasoned with salt. The fruit is small, only 1 – 2 inches with a delicate skin.

 

Ambarella (Reminds me of the movie, Barbarella with Jane Fonda)

As you have seen, many of these fruits are known by many different names. The Ambarella is one of them. Other monikers are: golden apple, pomme cythere, Otaheite apple, Tahitian quince, hog plum, Brazil plum, Polynesian plum, and Jew plum. I wouldn’t want to get into an argument over its name! It was originally native to the society Islands of the South Pacific but now grown in tropical and subtropical areas such as Southeast Asia, India, Sri Lanka, Australia, Jamaica, Trinidad and Venezuela. Many people enjoy the fruit when unripe for its tangy sourness and crisp texture. It is often mixed with other fruit juices for a cold drink. It can be stewed to make a sauce accompanying meat or made into preserves, pickles, chutneys, jams and relishes. It is a popular street snack served sliced and dipped in salt and cayenne.

  

Wampee (Reminds me of Native American Indian words: cross between wampum and teepee)

The Wampee tree is native to southern China but also grows in greenhouses in England. You can find the fruits in Malaysia, the Philippines, Vietnam, and Thailand. It is a distant cousin to the orange. Each fruit has five segments of soft jellylike flesh varying from sweet and tangy to sharp and almost sour. They are thirst quenching and refreshing. In Vietnam and China, the halved, sun-dried, immature fruit is used as a cough remedy. It can be eaten as a preserve, a jam, and made into pies, and drinks, including an aperitif. Wampee can be eaten fresh when fully ripe. The Chinese prize the fruit as a digestive aid.

 

Mirabelle (Reminds me of Clarabelle, Buffalo Bob’s cow. Wow, how old was I, 5 ? Anybody remember Buffalo Bob?)

There are two varieties of Mirabelle, which is a honey-sweet plum grown in orchards: the smaller is the Mirabelle de Nancy and the other, the Mirabelle de Metz. They have been most closely identified with the region of Lorraine, France. Travelers in France or persons of French extraction may be familiar with the dessert tarte aux mirabelles. Mirabelle can also be made into jams, jellies, and preserves. If you have the opportunity to taste the tarte, don’t pass it up or you will regret it!

 

Salak (Reminds me of words I’ve heard regarding Iraq)

Native to Indonesia although also grown in Thailand and Malaysia, Salak is known as snakeskin fruit because it has a leathery scaly skin. The best Salak are grown in Bali. The taste is a cross between a pineapple and a Granny Smith apple. Once you peel away the reddish brown skin, the three white segments  resemble peeled cloves of garlic but on a larger scale. Salak can be eaten fresh, but are also pickled or canned in syrup. They can be cooked in desserts and are often added to pies and puddings.

 

Duku (Reminds me of a city in western Asia?)

The flesh of the Duku can be either white or pink. These fruits are round like golf balls, their outer shell is a bland tan color. However, their segments are juicy and sweet. This is another fruit with many names and is found across Southeast Asia. Another variety of this fruit is called langsat but it is smaller and egg-shaped with a thinner skin. It is also more tart than duki. In Thailand it is known as longkong. In the Philippines it is called lanzones where they might preserve the fruit in syrup. Filipinos dry the skins which when burned produce a smoke that repels mosquitoes. Anything that repels mosquitoes is A-OK in my book.

 

Do these names remind you of other names?

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Bean Relief Tip-Puree Them!

14 Jul Beans (sxc.hu - adyna)

Lot’s of people have intestinal gas from eating beans and lentils. These legumes can cause problems in their whole form.

According to a mini-magazine I received in the mail, you can avoid this issue by eating puréed chickpeas (beans) and lentils. Puréed chickpeas are also known as Hummus. You can also make lentil soup and purée the soup.

These puréed legumes are less likely to trigger symptoms! Now there is no excuse not to eat your beans! I don’t know if this works with all beans, but if you try it out, let me know!

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10 Fruits You Never Heard Of – New Food Friday Flash

20 Jun Fill Your Cart With Fresh Fruits

We take for granted all the varieties of apples, pears, plums, oranges, and other fruits, that we find in our supermarkets everyday. Many of these fruits are shipped from across the nation and beyond so that they can be on our table, fresh, sweet, and ready to eat. But have you ever thought about what fruits are served at kitchen tables in France, Germany, Russia, Australia, Central America, India, or Africa?

 

The 10 fruits I’m covering today in this New Food Friday Flash are fresh fruits that turn up on kitchen tables more commonly in other countries. If you do find any of them at your local grocery store, let me know! But how can you try these fruits? Well, you could ask your grocer if he could order them for you or you could plan a trip to the country they come from, vacation there, and as part of your adventure, try the new fruit!

 

Here is the list of 10 fruits below. Do you recognize any of them?

 

Casseille

 

Sea Buckthorn

 

Riberry

 

Marula

 

Mazhanje

 

Mamoncillo

Mamoncillo Fruit

Mamoncillo

 

Griotte

 

Acerola

 

Davidson’s Plum

 

Jamun

 

For more information about them, the ways they are used, and which country each is from, read the article I’ve written here.

 

The next New Food Friday Flash will contain 10 more fruits you’ve never eaten and a link to more in-depth information about them.

 

Fruit is good for your health and travel is good for your mind!

 

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New Food Friday Flash – Dandelion

16 May dandelion-sxc-hu-theartistg

Wait! Wait, you exclaim! dandelion is a food? You want us to try a new food called dandelion? Yes, fellow foodies. As I have been known to say, “Try it, you’ll like it.”  Or, “Nothing ventured, nothing gained.” Or, “Variety is the spice of life!”

While I wouldn’t want to see you grazing on your lawn masticating the stuff, you could try the supermarket version of dandelion. It’s nutritious and delicious. Why else would I post it here if it wasn’t?

Naysayers halt your protests because this New Food Friday Flash is about the controversial weed called dandelion.

It’s controversial because we hate seeing it in our lawns but we (some of us anyway) love seeing it on our dinner plates.

Did you know that dandelion is a relative of endive? That doesn’t sound so bad does it? It’s low in calories, high in potassium, vitamin C, and calcium. If you want to know more about the dandelion, how it got its name, who gave their child the name, and other amusing and interesting facts about dandelion, click here.

Otherwise, I’ll let the thought about eating dandelion percolate in your brain for a while and when you’re ready, you can click on the above link. Far be it from me to force you to eat something that you perceive as negative. 

More for me I always say!

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New Food Friday – Kasha, Groats, Buckwheat

18 Apr Kasha (sxc.hu - yirsh)

I had never tried Kasha until an Internet friend said that she loved it and would eat it for breakfast everyday. So, I bought a box of Wolff’s Kasha at my local Meijer.

Box of Kasha

Box of Kasha

Kasha is buckwheat and it comes in several granulations. I chose medium. This particular box had a small cellophane window so you could see the product inside (which I ignored), and put the box in my cart. When I got home, I placed the box in my pantry. When it was time for me to try the Kasha, I opened the box and began pouring the Kasha into a bowl. Out poured contents that contained Kasha, caraway seeds, and some other type of seeds. I recognized caraway seeds when I saw them and I didn’t think they were supposed to be in this box!

After doing some research, I realized that seeds were not supposed to be part of Kasha! I contacted the company and told them about it. I received a nice letter of thanks for letting them know from the vice president of Birkett Mills. He said they use the most efficient and sophisticated cleaning machinery known in the dry grain processing industry and that rarely even the most advanced technology can be fooled. (Well, we all know how I feel about technology as per my last post, now don’t we!)

In a show of their appreciation, they sent me two more boxes of Kasha (without seeds) and a whole bunch of information about Kasha. I kept one box and gave the other to my son, the other health enthusiast in the family.

Rather than let the box with the seeds go to waste, I used the caraway seeds from the “bad” box of Kasha for my Russian Rye Bread recipe! As you know, the loaves turned out great! To be honest though, I’m not crazy about Kasha for breakfast even though I know how good it is for you and how popular it is in Russia and throughout the Balkan region of Europe.

Map of Europe (sxc.hu - vygnyo)

Map of Europe (sxc.hu – vygnyo)

However, a recipe I found among all the recipes they sent, sounded good and good for your health too, so that I had to chose it for this New Food Friday.

The following information was provided to me from Birkett Mills, established in 1797. (Yes, that date is correct, 1797.) Read the eye-opening information that I have written by clicking this link.

If, after you have clicked the link and read the material you are now convinced that you need buckwheat in your diet, Birkett Mills offers a cookbook with over 50 recipes, many with full color illustrations, for $2.50. Write to: Pocono Buckwheat Cookbook, P.O. Box 440 PC, Penn Yan, NY 14527

Here is one of their recipes that caught my eye.

Grilled Portobello Caps with Kasha Pilaf
1/3 cup diced celery
1/2 cup chopped sweet onion (such as Vidalia)
2 cups water
2 teaspoons Old Bay seasoning
2 tablespoons extra virgin olive oil
1 cup Kasha
salt to taste
6 large Portobello mushroom caps
Olive oil
1 1/4 cup grated hearty cheese (such as aged Gruyere or aged Gouda)

Aged Gouda

Aged Gouda

Prepare the Kasha Mixture First
In a 2-qt saucepan on medium-high heat, combine celery, onion, water and 1 teaspoon Old Bay seasoning. Cook until liquid is very hot, but not quite boiling. (Or, you can microwave it.)

Old Bay and Kasha Granules

Old Bay and Kasha Granules

While the liquid mixture is heating, in a large skillet over medium-high heat, heat the extra virgin olive oil add remaining 1 teaspoon Old Bay seasoning and the Kasha. Stir Kasha until it is hot and slightly toasted.

Browning Kasha in a Pan

Browning Kasha in a Pan

Reduce heat to low. Carefully add hot liquid mixture and cover pan tightly. Simmer about 10 minutes until kernels are tender and liquid is absorbed.

Remove from heat and “fluff” with a fork. Season to taste with salt. This may be used immediately to stuff mushrooms or refrigerated for up to two days (or frozen for up to 1 month.) Makes nearly 4 cups.

Prepare medium-hot grill fire. Discard mushroom stems, clean gills with soft brush, and wipe caps with damp paper towel. Brush top of caps with olive oil.

Mushrooms (sxc.hu - mzacha)

Mushrooms (sxc.hu – mzacha)

Grill mushrooms gill-side down for a couple minutes. (I didn’t grill mine, I used my skillet.) Use tongs to flip caps top-side up and move them away from the heat while you fill the caps with the Kasha mixture.

Stuffed Portobello Muchroom Caps with Kasha Mixture

Stuffed Portobello Mushroom Caps with Kasha Mixture

Return caps to the heat and continue grilling, with grill lid down for 3-4 minutes. Top each cap with a scant 1/4 cup grated cheese. Lower grill lid and heat until cheese melts.

My mushrooms were not very large so I had left-over Kasha. I used it in another meal and added diced chicken and peas.

This mushroom recipe is good for when you crank up the barbecue. It would go well with my recipe for hot dogs with Chipotle in Adobo Sauce. Add a salad,  corn on the cob, 

Sangria (sxc.hu - matthijs_v)

Sangria (sxc.hu – matthijs_v)

a pitcher of Sangria, and you could invite the neighbors!

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New Food Friday – News Flash!

13 Apr Flash Drive (sxc.hu - mrceviz)

I thought of a way I could keep my New Food Fridays going while reducing the amount of time it takes me to do them. Introducing the New Food Friday Flash. The difference between the regular New Food Friday and the new New Food Friday Flash is that the New Food Friday Flash would be shorter and with less photos. Taking photos and finding good ones on the Internet takes up a lot of time for me when putting together New Food Friday.

I still have one more New Food Friday post ready for April’s post, but then after that, New Food Friday Flash will take its place until further notice. The bones of it will stay the same: 3rd Friday of the month, informative, hopefully entertaining, just shorter and sweeter. A food flash in a pan, in a manner of speaking minus the negative connotation! I think you will enjoy it!

*One more thing; if you’re wondering how things are working out now that I’ve canceled my AT&T Internet service, I don’t miss them one bit! I put my posts and any work I need to do at home on my Flash Drive or what some call a USB Memory Stick. The library computers are fast, much faster than my computer, and accept Flash Drives so I can transfer my work from the Flash Drive to the library computer and into my blog. This is working out great! I wish I had done this sooner! You may want to follow suit!

 

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New Food Friday – Bok Choy or Pak Choi

21 Feb Polenta instead of rice with Bok Choy

If you haven’t tried Bok Choy, you don’t know what you’re missing! Bok Choy is my choice for this New Food Friday.

This Asian staple is full of vitamin A, C, and is high in calcium and many other nutrients.  It resembles celery but doesn’t taste like it and it’s juicy like celery, maybe even juicer. I like to munch on it raw while I’m preparing it for a stir-fry or a soup. Bok Choy is in the cabbage family but it doesn’t taste like cabbage either. Its taste reminds me of escarole except that Bok Choy is mildly sweet and has a slight peppery bite at the end.

The leaves of Bok Choy are very dark green but the stalks are very white.

Bok Choy Stalks

Bok Choy Leaves

It’s a beautiful vegetable! The Chinese have been cultivating it for over 5,000 years.

Recently, my local Meijer had Bok Choy on sale for 88 cents a pound. Oh happy day! I bought 1.75 pounds of it!

Bunch of Bok Choy

Bundled Bok Choy – 1.75 pounds

There are two versions of Bok Choy in this country: there is the Baby Bok Choy and the regular Bok Choy. I’ve purchased both in the past and they taste the same to me. It may be more convenient to cook the Baby Bok Choy because you can cook it whole.

Baby Bok Choy

Baby Bok Choy or Pak Choi (sxc.hu – MeiTeng)

You couldn’t cook the regular Bok Choy whole because you wouldn’t have a pan large enough! I like the larger version which can sometimes be quite large! Ginormous, in fact, so you can expect more prep time with it. Don’t wash it until you’re ready to use it. Bok Choy stays fresh for up to a week in the fridge.

In my research for this post, I was surprised to learn that Bok Choy falls under the category of cruciferous vegetables. As you may well know, cruciferous vegetables (broccoli, brussels sprouts, cauliflower) contain anti-cancer compounds. All the more reason to try, buy, stir-fry Bok Choy!

Cooking Bok Choy

I typically cook all greens the same way when I use them for a side dish: olive oil, garlic, a few tablespoons of water or broth, cover and cook in my large fry pan. Bok Choy is good this way. But I decided to do a stir-fry with chicken. I found two recipes online that I liked and I combined them and tweaked them too. The results were delicious. I’m posting the recipe for you below. Since one recipe was Chinese and the other was Thai, I’m calling it:

Chinese-Thai Almond Chicken Stir-Fry

1 Tablespoon oil (peanut or coconut, I used olive oil)

1/2 cup whole almonds

1 skinless, boneless chicken breast

1 Tablespoon soy sauce (reduced sodium is best)

1 Tablespoon oyster sauce

Oyster Sauce

Oyster Sauce

1 Tablespoon chili garlic sauce

Chili Garlic Sauce

Chili Garlic Sauce

1 Tablespoon brown sugar

2 teaspoons fresh lime juice

8 oz (more or less) rinsed Bok Choy cut into bite-sized pieces

2-3 Tablespoons Chicken broth if pan seems dry

You can add mushrooms, thinly sliced onions, or whatever you like to this. I added 1/4 cup thinly sliced carrots and 1/4 cup chopped celery.

To thicken gravy

1 Tablespoon corn starch

1/4 cup cold water

Stir together then pour into pan at the end of cooking until gravy thickens. (I did not do this step. See below.)

Directions

In a small bowl add the soy sauce, oyster sauce, chili garlic sauce, brown sugar, and lime juice. Stir the mixture well to melt the sugar. Set aside.

Heat the oil in a fry pan or wok and add the almonds and heat on medium-high heat until golden about 2 minutes. Be careful not to burn! Remove from pan.

Stir-fry thinly sliced chicken breast in same pan for 2-3 minutes. Add the Bok Choy, then the carrots, celery, mushrooms, onions, or whatever you like and spoon 1 tablespoon of the soy sauce mixture over it; stir and cook 2 minutes. (Cook longer and cover if you prefer your veggies less crispy.) Add a few tablespoons of broth if the mixture seems dry. Taste. If you like it spicier and saltier, add the rest of the soy sauce mixture. If you have any leftover, you can use it to baste most meats. I reserved my leftover for my next Bok Choy meal using the same recipe but substituting bay scallops in place of the chicken. (It wasn’t as good as the chicken.)

Serve with the sprinkled almonds on top. This is a very nutritious dish, low in calories, high in fiber, high in calcium, but also high in sodium which is why I suggested you taste the dish before adding all the soy sauce mixture. If you’re watching your sodium intake you may not want to use all the soy sauce mixture.

This dish is great served over rice and is the typical way it would be served. I wanted to try something different. I already had a pan of polenta that I had made the day before and feeling adventurous, I decided to try it in place of the rice.

Polenta instead of rice with Bok Choy

Polenta with Bok Choy

It was just as good! In fact, it thickened the gravy without using the cornstarch mixture. I liked this recipe so much that I decided to make it again, this time with brown rice.

Bok Choy dish

Bok Choy with a drizzle of sweet & sour sauce and mustard

 

Whichever way you try it, be sure you do try it! It’s delicious!

qǐng màn yòng!

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New Food Friday – Russian Black Bread

17 Jan sxc.hu-uccrow Basil's Cathedral

I have a childhood friend who is originally from Estonia. A little bit of a history lesson is worth mentioning here. Estonia was part of the Russian empire until 1918 when it proclaimed its independence. 

The Russian Basilica-Tallinn, Estonia

The Russian Basilica-Tallinn, Estonia (sxc.hu sx937)

It was  incorporated into the USSR in 1940 by force but regained its freedom in 1991 with the collapse of the Soviet Union. The last Russian troops left in 1994.

sxc.hu Tallinn Capital of Estonia

Tallinn, Capital of Estonia (sxc.hu  gundolf)

Today, the Estonian economy has one of the higher GDP (gross domestic product) growth rates in Europe.

So, back to my childhood friend. One day my friend gave me a loaf of black bread. I don’t remember if she said it was Estonian black bread or Russian black bread. Maybe they’re one in the same. Anyway, it was delicious! Now, many years later, I have found a recipe in one of my cookbooks for Russian Black Bread. I will share it with you for this New Food Friday.

This recipe makes two round loaves. The bread is delicious, reminiscent of the loaf my Estonian friend gave me and I will definitely make it again. It is made with chocolate, coffee, and molasses. It is a dark color (hence the name black bread) and looks chocolatey! You can almost taste the chocolate and almost taste the coffee. However, it is not a sweet bread. It has a slight sour taste similar to a sour dough bread because of the rye flour and maybe the vinegar but this taste seemed to dissipate after the first day and the chocolate flavor became more pronounced instead.

I’ve already finished off one loaf. I stored the other in the freezer and then let it defrost in the refrigerator when I wanted more. It is just as delicious as the first loaf. In fact, I believe I noticed that the bread tasted even better the day after I baked it and it kept well in the refrigerator. I usually sliced off 3 ounces for my meal, buttered it, and let it warm to room temperature.

This bread can vary somewhat in flavor depending on the type of chocolate you use or the type of coffee you use. The recipe also calls for bran cereal so depending on the type of cereal you use, that can also alter the taste. However, I doubt that the varieties you use would make that much difference. Just use the best ingredients that you can afford. There are a lot of ingredients!

4 cups unsifted rye flour

3 cups unsifted white flour

1 teaspoon sugar

2 teaspoons salt

2 cups whole bran cereal

2 tablespoons caraway seed, crushed

2 teaspoons Instant Coffee

2 teaspoons onion powder

1/2 teaspoon fennel seed, crushed

2 packages active dry yeast

2 1/2 cups water

1/4 cup vinegar

1/4 cup dark molasses

1 square (1-ounce) unsweetened chocolate

1/4 cup (1/2 stick) margarine or butter

1 teaspoon cornstarch

1/2 cup cold water

Combine rye and white flours. Mix 2  1/3 cups of the combined flour mixture with the sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed, and undissolved yeast.

Combine 2 1/2 cups water, vinegar, molasses, chocolate, and margarine or butter in a saucepan. Heat over low heat until liquids are very warm (120 – 130 degrees). Margarine and chocolate do not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes.

Russian Black Bread Batter

Russian Black Bread Batter

Stir in enough additional flour mixture to make a soft dough. Turn out onto lightly floured board. Cover; let rest 15 minutes. Knead until smooth and elastic, about 10 to 15 minutes. Dough may be sticky. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk. about 1 hour.

Punch dough down; turn out onto lightly floured board. Divide in half. shape each half into a ball about 5 inches in diameter. Place each ball in the center of a greased 8-inch round cake pan. Cover; let rise in warm place until doubled in bulk, about 1 hour. I like to let my bread rise in the microwave with a cup of very hot water. This is a draft-free environment and the cup of hot water makes the small area warm enough for the dough to rise. Important, don’t turn on the microwave!

Russian Black Bread Rising in Microwave

Russian Black Bread Rising in Microwave with Hot Water

Bake at 350 degrees 45 to 50 minutes until done. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture starts to boil; continue to cook, stirring constantly, 1 minute. As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2 to 3 minutes longer, or until glaze is set. Remove from pans and cool on wire racks.

Russian Black Bread Cooling

Russian Black Bread Cooling

This recipe comes from my Fleischmann’s Bake-it-easy Yeast Book. I hope you bake this. It’s very good and has a lot of nutritional value! Das vadanya!

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New Food Friday – Gnudi

16 Aug sxc.hu 536766 stylesr1

In order to make this dish, you have to remove all your clothes. Just kidding! The dish being discussed today is called gnudi. They are a form of dumpling and it’s pronounced just like a sunbather who basks in the nude: a nudi! (Or a nudist?) I watched with interest as Martha Stewart made these on her cooking show. See here. She says they are a naked ravioli; a filling without the pasta casing. I am a big fan of ravioli but these were new to me and when I saw her boiling then basting them in browned butter with sage leaves, I knew I had to post them for a New Food Friday.

sxc.hu Gnu Barbara Schneider

This is a Gnu (sxc.hu Barbara Schneider)

First, go to your butcher shop and ask for a fillet of Gnu. Just kidding! There is no meat in this recipe!

Assemble your ingredients as it shows in the Martha Stewart video. I like to use paper plates when I want to roll foods in flour.

Knudi rolled in flour

Knudi rolled in flour

Using paper plates makes cleanup a breeze. I just throw the paper plate in the trash when I’m done.

I filled another paper plate with semolina flour and let the gnudi rest until I finished making all of them.

Knudi sitting on semolina

Knudi sitting on semolina

Then they went into the fridge for 1 hour.

Variations:

I had some leftover crab meat so I included it in my recipe. In my second batch, I added some boiled russet potato.

These gnudi were fun to make and easy! Your children might like to get involved. Since these are boiled, it’s a lot like boiling pasta and it’s the closest I’ve ever come to making pasta.

Knudi ready to be boiled

Knudi ready to be boiled

It’s hard for me to believe that I’ve never made pasta but I know one of these days I will because it’s on my mental to do list! Here are the sage leaves straight from my garden.

Sage drying on a paper towel

Sage drying on a paper towel

Here are the chiffonaded sage leaves in browned butter.

Browned butter with chiffonade sage

Browned butter with chiffonade sage

These were delicious! I will definitely be making them again. I hope you try them!

Knudi ready to be devoured!

Knudi ready to be devoured!

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