T’is the season for beets and potatoes

Cooking is a very relaxing and creative activity for me. I love creating recipes and new ideas on the weekends. I pick up my CSA every Friday and I look forward to working with the surprise goodies in the box. I got more potatoes, different variety.  I couldn’t recall the name, these was quite rustic with white flesh. There were more scape and mint. Beets were the big feature this week. Ahhh.. more beets. Mr. Wonderful was drag racing last weekend, so we were off to the track! I didn’t get a chance to do much cooking

My work week started out pretty stressful. I had to miss my Tuesday night hula class and rehearsal.  I needed to take my mind off work. I decided to do a little cooking, something simple. I was not really in the mood for more beet soup. I also still had a bunch of kale left from the CSA share a week ago… hmmm what could we do with that?

Here is a vegetarian weeknight one-pot meal. It’s pretty simple and quick. Beet greens, Swiss chard and balsamic vinegar work well together. The Swiss chard also adds a little green to the dish when it is cooked, a nice contrast to a mainly red color dish. The Vidalia onion adds sweetness and the potatoes help thickens "the sauce" and give the dish a comforting hearty feel. You can add meat, such as some cut up rotisserie chicken if you preferred.

Beet greens, Swiss Chard and Potatoes Stew (Serve 3 as a main course, or 6 sides)

1 bunch of beet greens, we are using the leaves and stems only. Save the beet roots for other used. – Wash and rinse thoroughly for a few times, roughly chopped, about 2.5 cups

1 small bunch of Swiss chard – Wash and rinse thoroughly for a few times, roughly chopped in the same size as the beet greens. About 2.5 cups.

1 large potato (or 2 medium size one), washed, peeled and cut into ½” cubes. About a cup.

1 tablespoon chopped scape (about 2 small scape), this can be substituted with 1 Tbsp of chopped garlic

1 large Vidalia onion, clean and chopped into ½” pieces.

1 Tbsp chopped fresh sage

3 Tbsp ghee or melted butter, use olive oil if you prefer vegan

3 Tbsp balsamic vinegar

Salt and pepper to taste

Ready-made Asian fried onion for garnish

 Directions:

In a medium size pot. Heat 3 Tbsp of ghee or butter till hot. This is more butter than I would usually used. You need the fat and the flavor in this dish.

Add chopped scape or garlic and sauté for about a min.

 Add onion. Cook till onion is lightly caramelized.

Add potatoes, mix well.  Brown potatoes for a few mins. Lower heat to medium low. cook for about 5-10 mins till potatoes are cooked. If you are using a regular pan, the potatoes will stick a little. Not to be too concern, Season with salt and pepper.

Add chopped beet greens, mix well. Cook for a few mins till the green wilt.

 Add chopped chard, mix well. Let the stew cook for about 5 mins till the stems are tender.  

Potatoes bits will thicken the “sauce” lightly.

 Fold in chopped sage. 

 Drizzle in 3 Tbsp of balsamic vinegar. Mix well. Season with salt and pepper to taste. Heat thoroughly for about a min.

Plate as main course or side. Top with a Tbsp of fried onion just before serving.

Aloha!

Breakfast, Lunch and Dinner with Scape

I didn't realize I have not posted any recipe for a month!!! Yes I am still here. June has been a busy month, apart from being busy at work, there were a couple of weddings and shower.  My sister, Kawailani was back in MN with her hubby for her step-daughter's wedding.  She "hired" me to photography the wedding... it was my first time shooting "human" vs stuffed animals. The bride was happy with the shots. Whew... I can breathe now.We also had a Halau BBQ at the house after the wedding. We had a lot of fun visiting. I miss my sis so much, I wish we live closer to each other...

Now, you know the reason for my MIA... back to a little cooking challenge

I picked up the 1st CSA box for the season, There were scape in this box. A friend of mine asked me for some ideas what to do with them… so I am going to make this a “Scape”day!!
Most of the greens and potatoes I used this week is from The Tangletown CSA share. 

Scape is a relatively new “vegetable in the scene. It is actually the blossom and the stem of garlic. They are usually cut before the flower blooms to keep the stem tender.

I love the mild garlic flavor and the crunchy texture of the stem. 

It's 4th of July long weekend. I am staying home while Mr Wonderful is off at the lake with his grandson. I need some "down" time. The recipes here, can easily be doubled or triple if needed.

All American Breakfast for 1

Egg Scramble with Scape, potatoes and green. Top with blue cheese

1 egg beaten egg

1 scape, chopped

1 cooked Yukon potato, cubed.

1 Tbsp blue cheese crumble.

A few tender leaves such as spinach or arugula. (I am using arugula today), cut or tear into small pieces.

In a small fry pan (preferable non-stick), heat 1 tbsp olive oil. Sauté the chopped scape for 1-2 mins till they are bright green

Add potato, lightly fried till light brown, season with salt and pepper

Add egg, fold in lightly. Fold arugula in with the egg mixture.

Cook a min or so till the egg is set.

Top with blue cheese. Turn heat to low, heat till chest starts to melt

Transfer to a plate and serve immediately.

Mexican inspired Lunch for 1

Nacho with scape fusion salsa

Salsa:

1 scape, chopped

2 small tomato, chopped

1 tsp chopped Thai Basil

1 tsp chopped summery savory or cilantro

1 tsp chopped mint

Juice of ½ lime

1/8 tsp smoked paprika (optional)

¼ tsp grounded cumin

Salt and pepper to taste

I use whatever herb available in my garden. I am using 2 of my favorites here: Thai basil and mint. Since I am out of cilantro, I am using summer savory instead.

The scape gives this salad its garlicky favor.

Simply blend everything together and let it sit for about 10 min.

Store in a glass jar in the fridge. Must used within 2 days. (make about a cup)

Nacho building:

2 ozs (or ¼ cup) of grated cheddar jack, or any cheese of your choice

1 Tostada

¼ cup shredded dandelion leaves (or other greens of choice)

2 tbsp scape salsa

Break up the tostada on a oven/microwave proof plate

Sprinkle ½ of the cheese on the shell, follow by 1 tbsp of Salsa.

Top with ¾ of the shredded leaves.

Follow by the reminding cheese.

Broil or microwave for 1 min till the cheese melts.

Garnish with the reminding leaves and salsa.

Fusion Asian Dinner

This may sound odd. I grew up with fish cakes being a staple in the household. My favorite is the Thai version. A few years ago, I discovered Morning star Thai burger.

The texture and the taste reminded me of the fishcakes my Thai auntie used to make. I started using a product in other ways. This is a very simple preparation. Just remember: you don’t need salt in this recipe. The sea-beans are salty.

Thai mock “fish-cake” with scape and sea-beans

2 Morning star Thai burger, defrosted and cut into wide strips. You can easily use Shrimp of fish instead of the burger strips.

½ cup of sea beans

3 scape – cut into 1” bite size pieces

2 tbsp low salt shoyu

1 tbsp Asian sesame oil

Soak the sea beans for ½ hour in cold water, please make sure you change water a couple to time. We need to draw some of the salt out of them. Drain and roughly chopped the beans up into bite size

In a small bowl combine shoyu with sesame oil

In a small fry pan, heat 2 tablespoon of olive oil over med high heat. Saute scape till bright green.

Add burger strips. Cook for 2  min or so, stir constantly to make sure the strips are not sticking.

Add sea-bean. Toss and let cook for an additional min.

While the pan is very hot, pour in shoyu mix. Toss immediately and remove from heat.

Plate and serve while hot! Serve 2! (I will have leftover tomorrow :) )

Enjoy!

Aloha