Archives for category: Vegetables
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Braised Beets and Red Cabbage

22 November, 2011 //
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It seems that there are two types of people: those that love beets and those that don’t. Fortunately I happen to love the bright purple root vegetable. Unadulterated and oven roasted, they boast an earthy and savory flavor with just a touch of subtle sweetness. Beets work well as a versatile ingredient in savory and sweet recipes, too, with a variety of preparation styles including roasted, boiled, pickled and even candied to name a few.

This particular Braised Beets and Red Cabbage dish became an instant favorite last year when making it for my family Christmas Eve dinner. As an addition to the traditional Eastern European menu of sour mushroom soup, baked fish and homemade pierogies, I took note that the flavors melded remarkably well.

A few months later for Easter brunch, it perfectly complimented a honey-glazed spiral ham, spinach and cheese strata and deviled eggs. As an everyday dish, my sister and I enjoy it alongside quiche for breakfast, with cottage cheese as a snack or paired with roasted pork tenderloin and fingerling potatoes for dinner. And, just this week I made it for a Thanksgiving potluck lunch – again, it works so well!

Is this a quintessential go-to recipe? It just may be.

I’ve prepared the red cabbage and beets two ways: by thinly slicing the cabbage and roasting then grating the beets, or by simultaneously grating the cabbage and raw beets in the food processor (which is captured in these images). The latter is a quicker solution, but I have found that the dish is moister when taking the time to roast the beets prior to braising. Outlined in the recipe below is my preferred method.

The carrots in this recipe are optional should you not have on hand or want to omit. The recipe is excellent without them, as well, but I’ve found that they add another depth of subtle sweetness. When braised, the orange color disappears amidst the prominent hues of the cabbage and beets. The resulting dish is a beautiful shade of deep, red wine that adds an eye-appealing punch to any plate.

BRAISED BEETS AND RED CABBAGE
Adapted from Bon Appetit

Ingredients
3/4 pound red cabbage (1/2 small head), thinly sliced
4 medium beets (about 2 inches in diameter), roasted, peeled and grated (instructions for how to roast beets here)
3 carrots, peeled and grated
1/4 cup (1/2 stick) butter
2 onions, chopped
1/2 cup (or more) water
1/4 cup balsamic vinegar

Preparation
1. Add the sliced cabbage, grated beets and carrots to a large bowl and set aside.

2. Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage, beets and carrots

3. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally, about 30 minutes. If mixture is dry, add more water by the tablespoons as the mixture cooks until vegetables are tender. I used about 1 cup in total. Season with salt and pepper.

The dish keeps well for days in the refrigerator. May be served warm, at room temperature or cold.

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Categories Vegetables

Cutting Butternut Squash

28 September, 2011 //
5

Have you yet tried this wonderful winter squash? Its bright orange color should be an immediate indicator that it is 1. full of marvelous flavor and 2. fully nutritious – yes! Only a few years ago was I acquainted with this favorite vegetable, and there is a whole host of preparation styles that may be applied. Roast. Simmer. Sauté. Eaten by self, mashed, prepared as part of a dish or incorporated into dough and fillings…versatility is one of its most appealing traits

When ripe, Butternut Squash becomes a deeper shade of orange and richer in flavor. Real Simple advises “A shiny finish is a sign that the squash wasn’t ripe when it was picked. Look for an intact stem.”

Heavy and awkward as it can feel in hand, some may look at Butternut Squash and think “How do I cut this?”, only to pass on the vegetable without giving it a try. Like any uneven, round piece of produce, stabilizing it before cutting is the most important step. This will allow you to easily cut (or peel with a sharp vegetable peeler) away the tough outer layer, exposing the inner flesh. Below is a snapshot of my technique to cube squash that is amenable to variations of personal preference.

With a discerning eye, you will notice that I only cut the narrower part of the squash – or, the “neck,” as you might call it. This was simply for portioning. The same technique would be followed for the second half or if cutting the whole squash at once with the addition of one step: scooping out the seeds and stringy pulp.

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Categories Vegetables

Tri-Color Tortellini Salad

21 April, 2011 //
2

Enjoying Tri-color Tortellini Salad dates all the way back to my youth. At the time, I didn’t particularly care for the onion…or the bell pepper…or the black olive, really. It was simply the ring-shaped, cheese-filled pasta marinated in Italian dressing spices that my fork would dig around for, then mouth devour. Nowadays what I most appreciate is the colorful splendor that those onion, bell pepper and black olive bring to the dish. And, the tortellini? Well, it still finds its way onto my fork in combination with the other crisp vegetable flavors.

This recipe falls dangerously close, or well within, a recipe box that semi-homemade guru Sandra Lee may have. It takes a few “store-bought ingredients,” combined with “fresh foods” to create a guaranteed crowd-pleasing dish. The tri-color aspect of the salad refers to the bell peppers, but may also be attained with use of multi-colored tortellini. My preference is to stick with standard white pasta. It provides a blank palate on which the other colors may build. If tortellini is not readily available or preferred, any pasta works – rotini or farfalle would be particularly fun.

Consider the salad an easy make-ahead recipe for a picnics or a casual dining menu. I’ve also found it to be a terrific go-to side dish to inexpensively feed a large crowd. After a few simple steps to prep, ingredients are tossed together to sit overnight in the refrigerator. Leftovers keep well for days, too. Note that the recipe can still be made day of, but the longer it is left to marinate in the Italian dressing, the more flavorful the dish will become.

*Special thanks to my dear friend Cady, photographer and designer of Dapper Ink, for taking and sharing these photos!

Tri-Color Tortellini Salad

Ingredients
1 package frozen or fresh cheese tortellini
3 bell peppers, chopped (Chose your favorites and a variety of color!)
1 small red onion, chopped
1 can pitted black olives, whole or sliced
1 small bottle of Italian dressing (about 8 oz)

Preparation
1. Cook tortellini according to package instructions. Drain. *Hint: Adding 1-2 T of olive oil to the boiling water will help prevent them from sticking
2. In a large bowl combine cooked tortellini with vegetables. Add the Italian salad dressing and stir well until ingredients are evenly coated. Refrigerate overnight or until chilled through. *Salad may be served warm, but flavors are enhanced with time.


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Categories Grain products, Lunch, Vegetables
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