vegetarian

Spinach with Garlic and Lemon Juice

by Anne Maxfield on January 12, 2017

Accidental Locavore SpinachSpinach is one of those vegetables that is hard to mess up.

A little fat (butter or duck) or olive oil and it’s a success.

However, there are times when you want it to be a little more…interesting.

The Accidental Locavore was making some Spare Ribs Vindaloo (recipe soon) and wanted an Indian spin on spinach that didn’t require running out for ingredients (I’m looking at you saag paneer).

I pulled out my favorite Indian cookbook Made in India and found this recipe for spinach. Serves 4.

Spinach with Garlic and Lemon Juice Recipe:

  • 1 pound spinach
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, thinly sliced
  • 1 fresh red chili, very thinly sliced (more or less depending on your heat tolerance)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice of about ½ lemon (to taste)

Wash the spinach and set aside.

In a very large frying pan, over medium heat, add the butter. When it starts to melt, add the garlic and red chili.

Stir-fry for a couple of minutes until the garlic starts to turn pale gold.

Add the salt and pepper.

Add the spinach in handfuls, toss to coat with butter. As it starts to wilt, add another handful or two until you’ve used it all up.

Squeeze the lemon juice over the spinach and take off the heat. Taste and add more lemon juice if needed. Serve immediately and enjoy!

My verdict: Oh yes! Sadly, we only had a 9-ounce bag of spinach so I did half a recipe and wished there was more. Lots more.

This was super simple and I’ll be making it a lot—so good!

There wasn’t too much heat from the chili, a serrano, so we could have used more, but we like heat. If you don’t have serranos or jalapenos lying in wait in the freezer (when you have a mess of chilis, wash them, toss in a Ziploc bag and freeze them—you’ll always have them on hand), a sprinkle of red pepper flakes would probably be fine.

Try it and let me know what you think.

 

 

 

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Roasted Cauliflower With Cumin

by Anne Maxfield on March 31, 2016

Accidental Locavore Roasted Cauliflowe With RibsMy friend Rob, had this recipe on his Facebook feed and the Accidental Locavore thought it looked great. It came from a new cookbook, Made in India, which I promptly added to my bookshelf (floor actually) and am glad I did (even though I always swear, no more cookbooks, it was justified by donating a bunch to the local library).  This serves 4, but you can scale it up or down depending on the size of your cauliflower.

  • 1 large head of cauliflower, about 1 ½ pounds
  • 2 teaspoons cumin seeds
  • 1 ¼ teaspoons salt
  • 1 teaspoon chili powder
  • ½ teaspoon turmeric
  • 5 tablespoons canola or other vegetable oil
  • 1 lemon

Preheat the oven to 350°. Line two sheet pans with aluminum foil (or parchment paper) and set aside.

Wash the cauliflower and pull off the leaves. Break the cauliflower into small florets and set aside. Steam the cauliflower in a pot of boiling water and blanch for a minute or microwave for about 2-3 minutes. Drain it really well and let it dry for about 5 minutes.

Using a mortar and pestle, grind the cumin seeds with the salt then add the chile powder and turmeric, followed by the oil. If you don’t have a mortar and pestle, you can run the cumin and salt through a spice (coffee) grinder and put it in a small bowl with the chile powder, turmeric and oil. Mix well.

Accidental Locavore Cauliflower Before RoastingPut the cauliflower on the sheet pans in one layer and drizzle the oil over it. Toss to make sure the cauliflower is well coated. Roast in the oven for about 30 minutes, shaking the pans every 10 minutes to ensure it browns evenly. Put cooked cauliflower in a bowl or platter and squeeze the lemon over it. Serve and enjoy!

My verdict:  This is going to be has become one of my go-to dishes! Delicious, simple and easily tweaked. Since I was making Mexican spare ribs, I used lime instead of lemon to give it more of a Mexican flavor and they were perfect together. I steamed the cauliflower in the microwave—it’s faster and rather than getting oil in my mortar and pestle, ground and mixed the spices, then put them in a measuring cup and added the oil. That made it easier to drizzle over the cauliflower before roasting. Since I wrote this I’ve done broccoli the same way, this time with lemon (and I let the steamed broccoli marinate for a few hours in the oil) and it was great!Accidental Locavore Roasted Broccoli With Cumin

 

 

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50 MPH Tomatoes-Good Year Round!

by Anne Maxfield on November 5, 2015

Accidental Locavore My 50 MPH TomatoesKnowing that these are one of my husband’s favorite appetizers at Cafe Miranda, being the proud owner of their cookbook, Adventures in Comfort Food, and having a big bowlful of tomatoes, the Accidental Locavore needed to take this recipe for a test drive. Luckily, this actually works better on less-than-perfect tomatoes, so go for it! Serves 2 as a large appetizer or side dish:

For the sauce:

  • ½ cup mayo
  • 1 tablespoon hot pepper relish
  • 2 teaspoons sweet pickle relish
  • ½ teaspoon paprika
  • Pinch of cayenne pepper
  • Salt & pepper
  • 2 teaspoons dried onion or minced fresh onion
  • 2 pinches dried dill

Accidental Locavore 50 MPH SauceFor the tomatoes:

  • ½ cup cornmeal
  • Salt & pepper
  • ½ pound (1 large) tomato cut into 1” slices (horizontal)
  • Vegetable oil for frying
  • Scallions, sliced for garnish

Mix the sauce ingredients in a small bowl and set aside.

Put the cornmeal, salt & pepper in a shallow bowl. Coat tomatoes with the cornmeal mix, pressing slightly to make sure they adhere.

In a heavy 12” frying pan (cast iron is ideal) over medium heat, heat ¼” oil until hot – don’t let it smoke. Fry the tomatoes for 5 minutes until golden brown, carefully flip and fry another 5 minutes. Drain on paper towels.

Smear the dressing on a plate. Plate tomatoes side by side on the dressing so they stay crisp. Sprinkle with scallions, serve and enjoy!

Accidental Locavore 50 MPH TomatoesMy verdict: Delicious! Not as good as being at Miranda (this photo is from there), but not bad for a first attempt. The sauce is a great version of Russian dressing with a little heat! I didn’t have any hot pepper relish, so I used slightly less than 3 tablespoons of India relish (and a little squirt of Sriracha in Kerry’s honor), the juice of half a lime and fresh dill in place of dried.

Kerry says this is a good way to use less than perfect tomatoes, so remember it for when you’re a bit discouraged by the tomatoes in the market. When I made it, it was tomato season, and we used a couple of big, beautiful beefsteaks, so they just needed about 3-4 minutes a side. The cornmeal crust was nice and crunchy, we just needed more of it, so next time I’m just going to eyeball a dish full so they get a better crust. Chives made a good garnish as there were no scallions.

 

 

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Grilled Eggplant and Lemon

by Anne Maxfield on July 30, 2015

Accidental Locavore Grilled Eggplant and LemonIf you’re part of a CSA, you know that there are always a couple of veggies that appear once too often to really inspire you. For the Accidental Locavore, that vegetable is eggplant. It’s not that I don’t like eggplant, I actually love the stuff; it’s just that my husband doesn’t. This, from bon appétit, looked interesting (to me anyway) and serves 4:

  • ½ small red onion, thinly sliced
  • 3 small eggplants, sliced into ½-inch-thick rounds
  • 1 tablespoon za’atar 
  • 5 tablespoons olive oil, divided
  • Salt and pepper
  • 1 lemon, very thinly sliced
  • 1 cup fresh mint leaves
  • 1 tablespoon Sherry or white wine vinegar
  • 1 small garlic clove, grated
  • 1 cup labneh (Lebanese strained yogurt), or Greek yogurt

 

Accidental Locavore Soaking Red OnionPrepare a grill for medium-high heat and lightly oil grate. Soak onion in ice water 10 minutes to mellow its flavor. Drain, pat dry with paper towels, and transfer to a medium bowl.

Meanwhile, toss eggplant, za’atar, 3 tablespoons olive oil and salt and pepper in another medium bowl. Grill eggplant, turning often, until tender and charred in spots, 5–8 minutes; transfer to a cutting board and let cool slightly. Halve any large rounds; set aside.

Accidental Locavore Grilled Lemon SlicesIn a small bowl, toss lemon with 1 tablespoon olive oil and salt and pepper. Grill lemon, turning often, until lightly charred in spots, about 2 minutes. Transfer to cutting board and let cool slightly. Cut lemon slices in half and add to bowl with onion. Stir in mint, Sherry vinegar, and remaining 1 tablespoon olive oil; season with salt and pepper. In another small bowl mix garlic and labneh. Spoon labneh mixture onto a platter and arrange eggplant and onion mixture over it. Serve and enjoy!

My verdict: A huge hit! This was so good that Frank, the eggplant avoider, had seconds, declaring that it was the best thing I’d made in a long time. It was delicious! The grilled eggplant was a nice contrast to the creamy labneh and the crunch of the onions. We were also lucky because the eggplant, mint and onions were all from the farm, so fresh and local. I need to remember how good grilled lemons or limes are and use them more often! I used labneh which I got at Murray’s in the city, you can often find it in better grocery stores, but if you can’t, a thick Greek yogurt would be fine. If you don’t have access to a grill, either a grill pan or roasting everything on sheet pans in about a 400° oven would probably work fine. Give this a try and see if it’s as big a hit at your house.

 

 

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