Tag Archives: vegetarian

[Broccoli & Spinach] Miso Slaw

As a kid, my mom would make steamed broccoli, and my favorite parts to eat were the little slices of tender stalk (outside bark was peeled off) that she would steam along with the usual tree-like shapes I would stick in bowls of rice to create a tiny diorama before eating. It wasn’t until years later that I learned other people don’t necessarily consider the stalk worth even cooking.  I found this combo while searching for recipes to use up the giant quantity of miso I will have left over from another one that calls for only a few tablespoons.

Miso Slaw
From The Kitchn’s recipe.

Pretty green close-up, post-mixing.
Pretty green close-up, post-mixing.

Miso dressing
1/3 cup rice vinegar
3 tablespoons yellow or red miso (note: check labels to ensure specific gluten-freedness)
3 large garlic cloves, peeled
2 teaspoons sugar
2 teaspoons chopped fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
1/4 cup olive oil
1/4 cup mayonnaise

Chop chop chop chop chop chop, chop chop, blend.
Chop chop chop chop chop chop, chop chop, blend.

Step 1: mix everything in a blender.

Salad ingredients
4 broccoli stalks, julienned into bite-sized pieces*
4 cups chopped spinach
1/2 cup finely chopped sliced almonds

Step 2: mix dressing and salad ingredients in a large bowl. Garnish with almonds and chill or serve.

Consumed on Day 1 with a side of brown rice and baked tilapia.
Consumed on Day 1 with a side of brown rice and baked tilapia.

Today’s Recipe Rating:
Novelty Rating: 4 of 5 stars.
This was astonishingly a salad I was both happy to eat, and that I thought was good for me, and the flavors only seemed to get better on day 2 and day 3.
Likelihood of Repeat: 20% See below.
Lesson Learned: Unfortunately, being the thrifty person I am, *I did not buy “Trader Joe’s broccoli slaw,” so the amount of time it took to shred broccoli stalk myself was maddening, and did not feel equal to the amount of slaw I got out of it. Still seems weird that Trader Joe’s would sell something people often might thing to throw away, or could get out of spare stalk, though..

Mustard Lemon Cauliflower

Roasted Mustard Lemon Cauliflower from Food the Wong Way

This is a decent weekday recipe, based on the time spent, although you don’t get to just set it in the oven and forget it until it’s done. I cut the original amount of butter with olive oil so you can pretend it’s healthier. The initial recipe is based on one from the November 2006 issue of Bon Appétit available here. You could also just use olive oil, for a lactose-free version, but it’s not as tasty with so little fat content. Stay tuned for the next post! I’ve been working on cooking up some interesting posts for y’all.

roasted butter with a little cauliflower, atop quinoa.
roasted butter with a little cauliflower atop quinoa.

Cauliflower with Mustard-Lemon Butter

Ingredients:

  • 1 small head of cauliflower (about 1 3/4 pounds)
  • 1 teaspoon coarse kosher salt
  • 1-1.5 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons whole grain Dijon mustard
  • 1 1/2 teaspoons finely grated lemon peel

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Cookie Mania!
Gingersnaps

Cookies Part 1 of 4.
Last Saturday night, the ingredients for baking cookies and cookie-like items started amassing on my kitchen countertop..

ingredients inventory: marshaling up the troops
ingredients inventory: marshaling up the troops

Okay, so they weren’t doing it all on their own. I did an inventory for my ideas to figure out what I still needed to get at the store.

insane inventory of ingredients to consolidate what was not already in the pantry
insane inventory of ingredients to consolidate what was not already in the pantry

Clearly, I overcommitted on types of cookies:

  • gingersnaps
  • chocolate chip
  • sugar cookies
  • sweet & spicy almonds
  • macaroons
  • almond florentines (my personal favorite)

Layer on top of that the plan to make some of the sugar cookies and florentines gluten-free and we have confirmation I was seized by that once-a-year crazy cookie spirit that happens around now. Must be the primal need to store up fat for the winter or something. I also stopped taking photos, as I suffer increasing embarrassment the more photos I take (even if the cookies aren’t asking me to stop). I conned a couple friends to come over and help (with the promise that they could also just come help eat them), thanks, friends! They were the saving grace, both from all their extra hands, baking expertise, gluten-free chocolate chip cookie dough (thus enabling me to abandon my non-GF efforts of that), and even a special macaroon recipe (thus allowing me to entirely cede any claim to making the macaroons with my own hands). 4 out of 6 ain’t bad. I often forget the particulars of baking things since I don’t bake year-round, so it was nice to have a few more brains in the mess. Hopefully they didn’t feel trapped at my house into baking hell..

A few rules I try to remember:

  • Always set the time for a little less than prescribed so you can check the food, or check it a little before the time.
  • Mix wet and dry ingredients separately before putting them together, so they distribute well.
  • Scale your recipe to the amount of the key ingredient you have.
  • Get other people to eat too so you aren’t sick later from too much sugar.

Less words, more food pr0n!

Since I overcommitted on the cookies in one day, I’ll be more reasonable here and post one recipe at a time (4 total) during this special holiday weekend. Let’s start with the gingersnaps, since it is a pretty enduring recipe I pull out every year, after that initial year when a certain ‘roommate’ started teasing me for baking it so many times (but that is how you get good at it!).

gingersnaps
gingersnaps

Gingersnaps
(originally from Joy of Cooking pg 707)
Makes: around 70 tiny cookies
Total Processing Time: 30-60 minutes

Ingredients & Directions
Preheat oven 325 F
(cream together..)
3/4 cup butter
2 cups sugar (raw sugar is fine)
(stir in..)
2 well-beaten eggs
1/2 cup molasses
2 tsp vinegar
(sift & add..)
3 3/4 cup all-purpose flour
1 1/2 tsp baking soda
2-3 tsp ginger (powdered, not fresh)
1/2 tsp cinnamon
1/4 tsp cloves

Mix ingredients until blended. Form dough into dime-sized balls. Bake on a greased cookie sheet about 12 minutes. As ball melts, cookie gets crinkled surface. When cool, ice to taste (or in my case, not at all). Makes about 60 little cookies.

This one below I don’t have the recipe for, and can’t really take any credit for making..

macaroons: thanks to my friend's expertise!
macaroons: thanks to my friend’s expertise!

We had extra chocolate from the florentines (recipe in upcoming post), so we drizzled the macaroons too.

"hello! we're cookies! please eat us!"
The final product: little gift bag of cookies. “hello! we’re cookies! please eat us!”

Today’s Cookie Recipe Rating:
Novelty Rating:
1 of 5 stars
Likelihood of Repeat: 85%
I think I could bake these on a heavy dose of Ativan at this point..but it’s a nice standard recipe with ingredients that keep well in a pantry over time, and isn’t too sweet that you can’t eat more than one. It’s also quite tasty with a cup of hot tea or coffee.