Tag Archives: vegetarian recipe

How To Use Your Onion Bulb

We had a few phone calls to The Culinary Center of Kansas City after Farmer Steven brought bulb onions in the CSA boxes from Just Natural Farms.  “What do we do with them?!”, some subscribers asked.  Steven reports that while the bulbs are a bit sweeter than a normal green onion, you can use them just like you do green onions in a recipe. 

And here’s another tip: Many people just use the white or reddish bulb end of the onion, but you’re missing out on a lot of great food if you don’t chop up and use the greens also!

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Here’s a recipe we like that calls for green onions – try out your bulbs here!

Traditional Curry Soup with Sweet Potato

BROTH

  • 2 tablespoons vegetable oil
  • 3 tablespoons shallots, chopped
  • 3 cloves garlic, peeled, chopped
  • 2 kaffir leaves
  • 2 tablespoons fresh ginger, peeled, minced
  • 2 tablespoons Thai yellow curry paste (or red curry paste)
  • 2 tablespoons curry powder
  • 1 teaspoon hot chili paste (such as sambal oelek)
  • 2 (13.5 to 14 ounce) cans unsweetened coconut milk, divided
  • 5 cups low-salt chicken stock (or vegetable stock or water)
  • 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 teaspoons sugar
  • 2 cups red-skinned sweet potato, peeled, cut into 1/2-inch cubes
  • 2 cups jasmine rice, cooked according to package
  • 1/4 cup green onions, thinly sliced, for garnish
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 3 red Thai bird chiles, thinly sliced with seeds, for garnish (or 2 red jalapeño chiles)
  • 1 lime, cut into 6 wedges, for garnish

For the broth, heat oil in a large saucepan over medium heat. Add shallots and garlic. Add the kaffir leaves and ginger and cook for 1 minutes or until fragrant, stirring constantly. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir for 2 minutes or until thick and fragrant. Add the remaining 1 ½ cups coconut milk, chicken stock, fish sauce, and sugar; bring broth to boil. Keep warm.  (The broth can be made 1 day ahead; refrigerate until cold, then cover and keep chilled.)

Bring water to a boil. Add sweet potato cubes; stir to heat, about 1 minute. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. (The sweet potatoes can be made 1 hour ahead. Let stand at room temperature.)

To complete/assemble, bring broth to a boil. Add sweet potatoes and stir to heat through, about 1 minute. Divide rice among bowls and add soup. Top with green onions, cilantro, Thai chilies, and a wedge of lime, for garnish.  Serve.  Makes 10 servings.

 

Looking For A New Broccoli Recipe?

Do you ever feel like you just get in a rut? Especially with cooking vegetables? Once we find a way we’re comfortable with preparing a vegetable, it’s easy to slip into a pattern and not venture out to try others.  This is your week to push the bounds on how you serve broccoli!   Steam-schmeam… try out this deliciously tasty recipe instead when you bring home broccoli from the market this week.  Farmer Steven has broccoli in the CSA boxes from Just Natural Farms this week.

BroccoliToasted Bread with Drowned Broccoli
(Vrocculi Affogat)

  • 3 to 4 pounds broccoli, cut into florets
  • 2 tablespoons extra-virgin olive oil plus extra for garnish
  • 1/2 onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/2 cup Kalamata olives, chopped
  • 6 tablespoons fresh parsley, chopped plus more for garnish
  • 1 red chile pepper, cut in half (or ½ tsp. crushed red pepper)
  • 2 to 3 anchovy fillets
  • 1/2 cup dry white wine (or red wine)
  • 8 (1-inch) slices day-old Italian peasant bread, cut into 1-inch chunks
  • Salt and freshly ground black pepper to taste
  • Parmesan cheese, freshly grated, for garnish

In a heavy-bottomed pan, heat 2 tablespoons oil. Add the florets and onions and cook for about 5 minutes, or until tender. Mix in garlic, olives, 6 tablespoons parsley, chile pepper, anchovy, and wine. Simmer until tender. Add bread and cook until bread absorbs wine. Season with salt and pepper. Drizzle with extra-virgin olive oil and sprinkle with parsley and parmesan cheese over top, for garnish. Serve very hot.

 

 

Jammin’ with a Fridge Full of Tomatoes

What’s a chef to do when he finds pounds and pounds of awesome ripe tomatoes in the walk-in cooler, and there’s no plan for them?  The tomato version of ‘making lemons into lemonade’, of course.  That’s exactly what Chef Matthew found himself doing this week. He whipped up this Tomato Jam to serve with our Tuesday Lunch entreé – Smoked Pork over Kicked-Up Grits. What a delicious addition it made!  Try it at home – I think you’ll come up with loads of ideas of how you can use it…

Tomato Jam

  • Tomato Jam4-5 pounds plum tomatoes, rough-chopped
  • 1 red onion, sliced
  • 1 leek, sliced
  • 3 cloves garlic, minced
  • ½ cup honey
  • ¼ cup Worcestershire sauce
  • 2 tablespoons cayenne smoked paprika
  • 1 tablespoon smoked paprika
  • ½ cup apple cider vinegar

In a heavy-bottom sauce- or stock-pot, add the tomatoes, onions, leeks, garlic, honey, Worcestershire sauce, cayenne smoked paprika, smoked paprika, and vinegar.  Slowly cook down over medium heat for about 30 to 40 minutes, or until tomatoes become jam. Let cool slightly, and serve, or cool completely. Store in refrigerator. Makes 2 to 4 cups

Tomato Jam on Pork & Grits

 

Not Yo Momma’s Edamame Hummus Dip!

One final Tailgate Recipe in honor of our Boys in Blue…
Switch up your ‘regular’ hummus appetizer with this awesome one made with edamame! Zig when they think you’ll zag. Keep ’em on their proverbial toes.  Your guests will enjoy it with pita or veggies… #TookTheCrown

Edamame HummusEdamame Hummus

  • 8 ounces edamame, frozen, shelled
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ginger, fresh, peeled, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon tahini paste
  • 1 clove garlic
  • 1/8 teaspoon kosher salt
  • Sriracha hot sauce to taste

CCKC Loves BaseballCook edamame according to package directions and drain through a colander. In a food processor, add the cooke4d edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt, and sriracha sauce. Puree until smooth. Transfer to a bowl and cover with a sheet of plastic wrap. Place in the refrigerator to chill for 1 hour before serving.

Makes 6 (1/4 cup) servings.

Devilishly Good Tailgate Fare!

Eggs and truffle oil.  A perfect match.  Done.  Enjoy them at your next dinner party or tailgate… Go Royals!

Deviled EggsDevilishly Good Deviled Eggs

  • 7 large eggs, hard boiled, peeled, sliced in half lengthwise, divided
  • ¼ cup mayonnaise
  • 1-1/2 tablespoons sweet pickle relish
  • ½ teaspoon white truffle oil
  • 2 tablespoons whole grain mustard
  • Salt and freshly ground black pepper to taste
  • Paprika, for garnish
  • Pimentos, for garnish

Remove yolks from the egg halves, reserving the whites, and transfer to a small bowl.  Using a fork, mash the yolks.  Add mayonnaise, relish, oil, mustard, salt, and pepper.  Stir to combine well.  Transfer the egg yolk mixture to a pastry bag fitted with a large star tip. Pipe the egg filling into the egg white halves, dividing evenly.  Sprinkle paprika and pimentos over the tops, for garnish.  Cover with a sheet of plastic wrap and place in the refrigerator until ready to serve.  Serve cold.

Makes 14 servinCCKC Loves Baseballgs.

ETC:
Truffle oil has become a popular ingredient in the recipes of some of the most famous chefs but can be too expensive for the average home chef. Because of this growing popularity, a less expensive version of truffle oil is now showing up on store shelves in local grocery stores and specialty markets. 

Find this and other CCKC favorite recipes in our cookbook “The Culinary Center of Kansas City’s BEST RECIPES –SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™

Spread Some Royals Love At Your Party

This warm and wonderful dip would be a great starter to serve at your World Series party – just sayin’.  Enjoy and… Go Royals!

ArticCCKC Loves Baseballhoke and Asiago Dip

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ¼ cup garlic, chopped
  • 1 pound cream cheese
  • 2 cups sour cream
  • 3 cups artichoke hearts, canned, drained, chopped
  • ¼ cup lemon juice, freshly squeezed
  • ½ pound asiago cheese, shredded
  • 1 tablespoon whole grain mustard
  • 3 tablespoons hot pepper sauce
  • Salt and pepper to taste

Preheat a dry skillet over medium. Add oil and heat.  Add onion and garlic and cook until soft, stirring occasionally. Set aside.

Preheat oven to 350 degrees.  In an electric mixing bowl add cream cheese and mix on medium speed for 2 minutes.  Add sour cream, artichokes, juice, cheese, mustard, pepper sauce, salt, and pepper.  Continue to mix on medium speed until mixed thoroughly, scraping sides of bowl often.  Transfer mixture into a baking dish and cover with aluminum foil.  Bake for 15 minutes or until top is brown and bubbly.  Remove from oven, uncover, and transfer dip to a serving bowl.  Serve warm with crostini or crackers on the side.

Makes about 6 cups.

Artichoke & Asiago Dip

 

 

Scary to Pronounce, Delish to Eat

Yes, we know it’s hard to say it without sounding silly.  But this great dip will make you look far from silly when you serve it at your game watch party. Great with  pita bread or cucumber slices for maximum impact.  Enjoy it at your World Series tailgate and… Go Royals!

BCCKC Loves Baseballeet Tzatziki

  • 4 cups Greek yogurt, plain, non-fat (preferably Chobani)
  • 12 medium red beets, washed, trimmed
  • ½ cup extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste, divided
  • 12 sprigs thyme, fresh
  • 6 tablespoons dill, freshly chopped
  • ½ cup mint, freshly chopped
  • ¾ cup chives, freshly chopped
  • Pita bread, for serving (or cucumber slices)

Set a fine-mesh sieve over a bowl. Add yogurt. Cover with a sheet of plastic wrap and place in refrigerator overnight.

Preheat oven to 350 degrees. In a bowl add beets, 1 tablespoon oil, salt, and pepper. Toss to coat beets well. Wrap 1 beet and 1 sprig of thyme in a sheet of aluminum foil and place on a baking sheet. Repeat process with remaining beets and thyme. Place in oven and roast for 30 minutes to 1 hour or until tender, depending on size. Remove from oven and set aside to cool in the foil.   Remove the foil and trim the stems and skin off of the beets and mince.

Remove yogurt from refrigerator and discard the liquid. In a bowl add strained yogurt, remaining oil, dill, mint, and chives. Mix well to combine and season with salt and pepper. Serve with pita bread (or cucumber slices).

Makes 24 servings.

p.s. According to Wikipedia, tzatziki is pronounced  tstˈski.

Beet Tzatziki