Tag Archives: Vegetables

Korean-Style Vegetable Pancakes

Korean-Style Vegetable Pancakes

Korean-Style Vegetable Pancakes

There is a Korean restaurant near where we live that we visit whenever we get the chance.  They make a kimchi pancake that is fantastic; even the small Things love it.  The only problem is that when we get takeout, the kimchi pancake is cold and slightly soggy by the time we get it home.  The idea of my beloved kimchi pancake cold and soggy makes me sad… so we decided to try our hand at a home version.

Ingredients

Ingredients

These vegetable pancakes make a pretty nice substitute.  They have the flavor of the different vegetables and the use of rice flour makes them nice and light.  Even better, the batter comes together very quickly so you can have these on the table in less than 20 minutes.  They make an excellent side to Korean-style ramen noodle soup or to some beef and broccoli.

Pancake batter

Pancake batter

If you wanted to make these more like traditional kimchi pancakes, you could increase the kimchi to two cups, substitute 1/4 cup of water with 1/4 cup liquid from the kimchi, and omit the carrot, scallion, and cilantro.  You could also add some cooked and shredded pork to make these more hearty.

Cooking the cake

Cooking the cake

Korean-Style Vegetable Pancakes

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients:

1 cup all-purpose flour

1 cup rice flour

2 eggs, lightly beaten

1 tbls neutral oil, such as peanut or canola

5 scallions, green parts only, finely diced

1 tbls fresh ginger, finely chopped

1/4 cup of cilantro

1 large carrot

1 cup kimchi

To Make:

In a medium bowl, mix the flour, eggs, 1 tbls oil and 1-1/2 cups water until a smooth batter is formed.  Let the batter rest while the veggies are prepped.

To prep the vegetables, coarsely grate the carrot and finely chop the scallions and kimchi.  Chop the cilantro.  Once the vegetables and cilantro are ready, add them to the batter and stir gently until just combined.  The batter will be thick, like pancake batter.

Heat a griddle or large, non-stick skillet over medium-high heat and add just enough oil to lightly coat the bottom.  When hot, ladle a quarter cup of batter and spread it out into a circle.  Cook until the bottom is browned (turn down the heat to medium if needed).  Flip and cook the second side until it is lightly browned, about another 5 minutes.  Repeat with the remaining batter.

As the pancakes finish, remove them and, if necessary, store on a cookie sheet in a 200 degree oven until you are ready to serve.

To Serve:

Serve warm, cut into triangles.  Dip in a sauce made with soy, rice vinegar, and a bit of sesame oil

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Filed under Appetizers, Dairy-free, Dinner, Recipes, Side Dish, Vegetables, Vegetarian

Carrot Ginger Slaw

Carrot Ginger Slaw

It’s slaw season people.  The weather in New England has been hovering around the 80 degree mark for a week or so now (give or take a few dips into the 60’s and 70’s) and I am ready for strawberries, fresh vegetables,  and cold salads. 

Shaved Carrots

We definitely have an affinity for cold salads in our house.   We devour heads of lettuce in record time, broccoli salad makes a regular appearance at our dinner table, and I never turn down a cold noodle dish.  However, the nice weather is young, which means that things like lettuce and broccoli are still in short supply.  Luckily, we still have carrots.  Carrots that have been sitting around since the winter, concentrating all of that delicious sugar.  These bright orange beauties make a lovely cold salad.  Punched up with some ginger, curry powder, and raisins, carrots are great for when you don’t have any other veggies around or for when you just want something a little different.

Simple list of ingredients

Ginger Carrot Slaw

Adapted generously from Alton Brown

Ingredients:

1/2 lb carrots (about 4 medium), washed and peeled

2 tbls mayonnaise

1/2 tsp curry powder

1 tsp minced garlic

1 tsp grated fresh ginger

1/4 cup raisins

pinch of celery seed (optional)

chives or finely chopped green onions for garnish

To Make:

Using a vegetable peeler, shave long strips* of the carrots into a medium bowl.  In a small bowl, stir together the mayonnaise, curry powder, garlic, ginger, and celery seed.  Gently toss the carrot strips with the dressing until well coated.  Stir in the raisins and garnish with chives. 

To Serve:

Serve cold or room temperature.  The carrots are pretty hardy and can stand up to being dressed and refrigerated for a few hours without going soggy.  Serves 2-4 as a side dish.  Recipe is easily doubled (or more) for a larger crowd.

* Using the peeler to shave the carrot creates a lovely texture and look to the salad.  However, it is kind of a pain in the behind.  If you are pressed for time, grate the carrots using the largest holes on your box grater or food processor disk.  You could also julienne them using a mandoline if you are so inclined.

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Filed under Gluten-Free, Recipes, Side Dish, Vegetables, Vegetarian

Russian Cabbage Soup

Russian Cabbage Soup

I hope everyone had a nice Thanksgiving.  We went to my mom’s and spent a few days with her and all of my siblings (there are 5 of us).  It was a lot of fun and there was a lot of food.  After four days of eating nothing but pies, cookies, brownies, whipped cream, mac and cheese, stuffed shells, and of course, turkey with all the fixings, Marc and I were feeling a little like we had food hangovers.  Arriving back home, we both felt the need to detox a little.  For us, this means eating things like soup, fresh bread, and lots of vegetables.

Soup ingredients

Personally, I couldn’t stop thinking about cabbage soup.  While that may seem like a strange thing to obsess about, I just knew that it was exactly what I needed to cure my food hangover.  I went searching on the Internet to find myself a recipe.  I started with one of my favorite food blogger sites, Smitten Kitchen.  Indeed, there was a very interesting recipe for cabbage soup.  Using that as my starting point, I found a few other recipes with interesting components that I incorporated. 

Chopped vegetables

The result is a hearty and delicious cabbage soup with tomato, celery, carrots, onion, and (obviously) cabbage.  Beef and beef stock add meaty flavor while the inclusion of sauerkraut and some white wine vinegar add a pleasing tanginess.  The vegetables are cooked but still retain some of their texture.  While this soup takes a little while to make, it is really easy.  Served with some crusty bread, it is the perfect meal for a wintery Sunday dinner… and an excellent way to rebound from the holiday gluttony. 

Simmering soup

Russian Cabbage Soup

Ingredients:

4 cups beef stock

4 cups water

1 lb ground beef

3 bay leaves

1 tablespoon marjoram

3 whole allspice berries

1 cup sauerkraut plus 2 tbls juice

1 medium potato, diced

2 medium carrots, finely diced

3 ribs celery, finely diced

1 small onion, finely diced

2 cups fresh cabbage, thinly shredded (about half a large head of cabbage)

1 15-ounce can diced tomatoes, undrained (or 1 lb fresh tomatoes, peeled, cored, and chopped)

2 tbls white wine vinegar

salt and pepper to taste

To Make:

In a large soup pot, bring stock and water to a boil.  Add bay leaves, marjoram, and allspice.  Break the ground beef into small pieces and add it to the pot.  Turn the heat down and simmer, stirring occasionally, for about one hour.

Remove the ground beef and set aside.  Skim off most of the fat from the stock.  Add the sauerkraut and simmer for 20 minutes.  Add the potato and simmer for 5 minutes.  Add the cabbage, carrots, onions, celery, and tomatoes (including the juice) and simmer for 20 minutes.  Return the beef to the pot and simmer for another 10 minutes.  Remove from the heat, stir in the sauerkraut juice, the vinegar, and salt and pepper to taste. 

To serve:

Serve hot with additional vinegar, Worcestershire sauce, hot sauce, and/or sour cream as desired.  Serves 6-8.

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Filed under Dinner, Meat, Recipes, Soup, Vegetables

Meat Pie

Meat Pie

The other night we were trying to figure out what to have for dinner.  We had some ground beef, a few vegetables from our last CSA delivery, and the desire to do something a little different.  It was a cold and rainy day so both of us were in the mood for something warm and homey. 

Veggies sauteing

Marc suggested Shepard’s Pie but I generally find it to be pretty bland and uninteresting.  I thought about making a version of pot pie using a piece of puff pastry as the top crust but  Marc wanted a bottom crust too.  We finally struck an interesting compromise… use shredded potato cooked until crispy as the bottom crust, a savory meat filling in the middle, and a piece of puff pastry as a top crust.  Bake the whole thing in a cast iron skillet so there isn’t a lot of clean up and you have yourself an easy weeknight meal.

Meat filling

Ready for the oven

 

 

 

 

 

The meat is mixed with Worcestershire sauce, tomato paste, and fresh dill and parsley.  Chopped carrots, onions, and garlic add additional flavor and vegetable goodness.  Dried mushrooms add depth and savory flavor.  Puff pastry tops the whole thing with a light and flaky crust.   Feel free to spice up the meat with other herbs, spices, or hot sauce if you want.

Ready for dinner

Meat Pie

Ingredients:

2 1/2 tablespoons butter

2 1/2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, thinly sliced

2 medium carrots, peeled and diced

1 lb ground beef

1/4 ounce dried wild mushrooms

8 oz beef stock

1 tablespoon tomato paste

1 tablespoon fresh dill

2 tablespoons fresh parsley

1/2 teaspoon anchovy paste (or 1 anchovy fillet finely minced)

1 tbls Worcestershire Sauce

salt and pepper to taste

3 medium potatoes, peeled

1 sheet puff pastry, remove from the freezer at least 30 minutes before you are ready to use

To Make:

Bring the beef stock to a boil and add in the dried mushrooms.  Remove from the heat and set aside while the mushrooms rehydrate, about 20 minutes.

Preheat the oven to 350F. 

Melt 1/2 tablespoon butter in a medium saucepan and add 1/2 tablespoon of olive oil.  Add the garlic, onion and carrot.  Cook until starting to soften and brown, about 10 minutes.  Add in the ground beef, cook until no longer pink.  Add in the beef stock along with the mushrooms, Worcestershire Sauce, tomato paste, and anchovy paste.  Bring to a simmer and cook until the sauce is thick, about 15 minutes.  Stir in the dill, parsley, salt and pepper to taste, and set aside.

Meanwhile, working on a lightly floured board, roll out the puff pastry sheet to cover the pan by 2 inches around.  Trim the puff pastry into a circle (leaving that 2 inch overhang).

Grate the potatoes with the coarse side of a box grater.  Using cheese cloth or a clean kitchen towel, squeeze the water out of the grated potatoes.  Melt 1 tablespoon butter in an oven safe pan (we like cast iron) over medium heat and add 1 tablespoon olive oil.  Add the potatoes and use a spatula to press the them into an even layer in the bottom of the pan.  Cook 7 minutes.  Flip the potato over to the second side and turn off the heat. 

Spread the meat mixture on the potatoes.  Place the puff pastry over the meat and tuck the edges in.  Place the skillet in the oven and bake for 25 minutes, until the crust is browned and the filling is hot.

To Serve:

Let stand 10 minutes before cutting.  Serves 4.

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Filed under Dinner, Meat, Recipes, Vegetables