Fresh Garlic

Garlic, as you may have noticed, is one of my favorite foods that I always have on hand. This garlic I purchased was straight from the soil, still covered in dirt and roots attached, and it scared me a little. However, let me tell you, it is amazing! If you can, make sure to purchased garlic from the farmers. There is no comparison. And don't be afraid if it is a little purple or red in color, it is all the same.

Bok Choy & Fresh Ginger

I love using fresh ginger and bok choy, however I realized that many of you may not know be familiar with these Eastern ingredients. Bok choy is just another leafy green plant that taste great is soups and stir fry and ginger is a delicious spice that people claim has healing powers, which are even stronger when eaten fresh. Below is a favorite recipe I made up for bok choy and fresh ginger. It takes a while to make, but it is worth it if you are in the mood for something super health:

Vegetables in Ginger Garlic Sauce with Baked Tofu
4 servings

Ingredients
1 block extra firm organic tofu
3 heads of bok choy
1 1/2 cups snap peas
4 baby carrots
5 garlic cloves
3-4 inch piece of fresh ginger, peeled
2-3 tablespoons rice vinegar (to taste)
1 cup vegetable broth
2 1/2 teaspoons cornstarch
3 tablespoons grape seed oil
2 tablespoons water
1/2 tablespoon garlic powder
salt and pepper to taste

Instructions
Preheat over to 425 degrees. Drain tofu block and wrap in a clean towel, press between two cutting boards for at least 15 minutes.

Rinse bok choy, snap peas, and carrots. Remove bottoms of bok choy and then chop finely, leaves and all, set aside. Remove strings on the sides of snap peas by pinching off the tip of one side and pulling sting off. Set snap peas aside. Peel carrots and finely slice, set aside. Peel and mince one of the garlic cloves, set aside.

Peel and mince 4 remaining garlic cloves. Peel ginger and slice into pieces big enough pick out.

In a small sauce pan heat 1/2 tablespoon grape seed oil and add 4 minced garlic cloves and ginger for 1-2 minutes or until garlic is soft. Add vegetable both and rice vinegar and bring to a boil then simmer for 10-15 minutes.

Mix cornstarch with 2 tablespoons water until dissolved.

Add to small sauce pan and cook for 2 minutes until broth thickens. Taste and add salt if needed, set aside.

Unwrap tofu and cut into thick rectangular pieces. Toss in a bowl with 1/2 tablespoons grape seed oil, garlic powder, and salt/pepper to taste. Lay tofu on a cookie sheet and bake in 425 degree oven for 20 minutes.

While tofu is baking, heat oil in a large wok over medium heat, add 1 minced garlic clove and carrots. Cook for 2 minutes, stirring often. Next, add snap peas and bok choy, cook 10 minutes or until bok choy soft.

While vegetables are cooking, remove tofu from over. Tofu should look puffy if done.

Pour ginger garlic sauce into wok, stir and cook together for 2 minutes. Serve over a bed of rice with 2-3 pieces of baked tofu and ENJOY!

Baby Yellow Squash - Simple Dish

Growing up I was never a squash fan, however I have been discovering more and more different squashes more suitable for my taste, such as the summertime baby yellow squash. Not only are these things cute, they are also good to eat raw with dip or cooked. Below is a simple and easy way to cook baby yellow squash. Use this recipe for a healthy side dish.

Simple Baby Yellow Squash
Serves 2-3, a great side dish

Ingredients
10-15 Baby Yellow Squash, halved
2 large garlic cloves, minced
2 tablespoons olive oil
salt and pepper to taste

Instructions
Rinse and pat dry squash. Cut squash into halves.



Peel and slice garlic.



In medium pan heat olive oil. Add garlic and cook one minute. Add squash and sauté for 10-15 minutes until tender (if you like it more crisp, just cook less). Add salt and pepper to taste. Serve warm and ENJOY!

Fava Beans & Fennel - Worth all the work!

Tonight I decided to try out the fresh fava beans I purchased Sunday. Originally from England, these beans are becoming more and more common in Los Angeles Farmers Markets, yet still most of us do not know what to do with them. I started to research the ways you van eat these little guys, and stumbled across a Mario Batali recipe from FoodNetwork.com. I just made a few changes, put in a lot of work, and let me tell you...amazing! I have never had beans like this before:

Fava Bean Toasties with Roasted Fennel
4 servings - a great appetizer

*Hint: If you are low on time, just heat up some garlic bread (make sure it is extra toastie) and spread your fava beans on that!

Ingredients
1/2 pound shucked fava beans

4 tbsp plus 2 tbsp plus 1/2 tbsp extra-virgin olive oil
salt and pepper, to taste

2 cloves garlic, finely chopped

8 slices french bread

1/4 bulb fennel, finely chopped

Directions
Preheat oven to 425 degrees for fennel and bring 6 quarts of water to a boil with 2 tablespoons salt for fava beans. Shuck fava beans.



Cook the fava beans in the boiling water until very tender, about 10 minutes.



Drain and refresh in and ice bath. Drain again on paper towels, then peel skin off the beans.

Place the beans in the bowl of a food processor and pulse, drizzling in 4 tablespoons olive oil to make a smooth puree. Season with salt and pepper and set aside.



Toss finely chopped fennel with 1/2 tablespoon of olive oil and salt (to taste). Spread fennel on a small cookie sheet and roast for 5-6 minutes or until brown. Set aside to cool, then set aside in small bowl.

In a large, heavy-bottomed skillet, heat the remaining oil over medium heat for 2 minutes. Add the garlic and slices of bread, a few at a time, and fry in the oil until browned on both sides.

Remove the bread, spread with the fava puree, sprinkle with the roasted fennel, serve and ENJOY!

(Like I said, it takes a lot of time)

Turnips - Who Knew? (after 10 days)

Well, it has been ten days since I started pickling my turnips (Arabic style). I have t say, it has been worth the wait! These pickles are awesome, but only for those who love spicy food. I decided to make a basic Mediterranean salad with my pickles. Mmm! This is a great, light salad. Here is the recipe:

Mediterranean Salad with Pickled Turnips
serves 4-6

Ingredients
Dressing:
salt and pepper to taste
1/4 cup olive oil
1/4 cup lemon juice
2 garlic cloves, pressed in garlic press
1/2 tsp sugar
1 tsp dill weed

Salad:
1 head of Roman lettuce, chopped
1 cucumber, sliced
1 tomato, diced 1/2 red onion, thinly sliced
1-2 cups crumbled feta cheese (omit if you are vegan)
Your Arabic Pickled Turnips (click here for the recipe)

Preparation:
Mix olive oil, lemon juice, garlic, dill weed, sugar, salt and pepper in a bowl. Set salad dressing aside.

Chop lettuce, peel and slice cucumbers and thinly slice red onion. Toss together in a salad bowl with feta cheese. Dice tomato, set aside in a separate bowl.

Prepare each salad bowl with salad, top with tomatoes and 5-10 pickles (depends on your taste). Mix salad dressing again and drizzle over the salad. Serve immediately and ENJOY!

With those leftovers and some chicken, you can make Mediterranean Wraps for lunch the next day!

Fennel & Peruvian Potatoes - Breakfast of Champions

Fennel is one of those vegetables that you know exists, however, fennel is not found that often in regular old cooking. It is a shame because this plant is so versatile. When raw it taste like licorice and when cooked it has a nutty flavor. It is the best when you can buy the bulb with the stock/leaves, as all parts of this plant can be used. I recently became a fan of fennel because of this hash recipe, and I think you will enjoy it too. The hash includes another odd veggie, the Peruvian Potato which is distinctly purple and delicious. Give both these veggies a try:

Fennel & Peruvian Potato Hash with a Fried Egg
Serves 2 - a perfect dish for breakfast, brunch or a late dinner!

Ingredients
1/2 large fennel bulb and stock
2 1/2 tablespoons olive oil
4 medium Peruvian potatoes, cut into 1/2- to 3/4-inch cubes, rinsed & dried with clean towel
1/2 teaspoon fine sea salt
Freshly ground pepper
1 large garlic clove, chopped
1/4 cup finely chopped fennel fronds
2 eggs

Pictured: Peruvian Potato

Preparation
Remove core from fennel bulb (as seen in the picture) and cut fennel into 1/2-inch cubes. Finely chop enough fennel fronds to measure 1/4 cup.

Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.

Heat 2 tablespoons oil in heavy large skillet (I used a cast iron pan) over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes.

Using potato masher, crush potatoes in skillet.

Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and chopped fennel fronds, cook 2 minutes. Put hash on serving plates. In the same skillet heat 1/2 tablespoon oil and fry your eggs. Once ready serve eggs hot on top of the hash and ENJOY!

Rutabaga - Veggie Polenta Pot Pie

So, yesterday was my first experience with rutabaga, and it was quite good! This cross between a cabbage and a turnip tastes great raw, and just as good in the Veggie Polenta Pot Pie I made with it. If you have time on your hands (I mean a couple hours) and a love for veggies, this is a great recipe. It is a healthy alternative to chicken pot pie and a great way to use your rutabaga:

Veggie Polenta Pot Pie - Heavy on the Rutabaga!

Filling

• 2 large carrots, cubed

• 3 smaller potatoes, cubed (I used fingerlings)
• 1 huge rutabagas peeled and cubed
• 1 large onion, chopped into small pieces
• 3 large garlic cloves, minced
• 2 tablespoons olive oil or grape seed oil (mixed the two)
• 1 tablespoon dried herbs de Provence
• 1 cup frozen peas, thawed

• 1 cup canned vegetable broth or chicken both
• 1 cup dry red wine (I used some 2-Buck-Chuck Merlot)
• 1 tablespoon cornstarch

Polenta

• 3 cups water (or broth if you have some)
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 3 tablespoon freshly grated parmesan cheese (omit if you are vegan)

For filling:
Preheat oven to 425°F. Cut carrots, potatoes, rutabagas, garlic and onions into 1/2-inch pieces and toss in a bowl with oil and herbes de Provence to coat. Roast until vegetables are tender, stirring halfway through, about 40 minutes. Transfer vegetables to 8-inch square glass baking dish or cast iron pan. Stir in peas. Season vegetables to taste with salt and pepper.

Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in a small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in a small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes (can be done while veggies are roasting to save time). Pour sauce over roasted vegetables.

For polenta:
Bring water to boil in a medium saucepan over medium heat. Gradually stir in cornmeal and salt. Cook until polenta thickens and pulls away from sides of pan, stirring constantly, about 10 minutes (this also can be done while the veggies are roasting). Pour warm polenta over vegetable mixture. Using spatula, smooth top, covering vegetables completely. Sprinkle polenta with parmesan cheese.

Bake pot pie until polenta is firm to touch and vegetable mixture is heated through, about 20 minutes. Preheat broiler. Broil pot pie until polenta is golden, about 4 minutes.

Spoon pot pie onto plate; serve hot, and ENJOY!

Turnips - Who Knew? continued

The Arabic Pickled Turnips 24 hours later. Such a great color!