Displaying items by tag: vegetables

2 tablespoons olive oil

2 broccoli crowns (about 6 cups small florets)

2 teaspoons chopped garlic

¼ teaspoon chili flakes

2 tablespoons balsamic vinegar

Salt to taste


Heat a large frying pan over medium heat. Add broccoli and sauté for 2 minutes or until they begin to turn bright green. Cover frying pan and cook for 2 to 3 minutes, shaking pan occasionally, or until broccoli is lightly browned and tender-crisp. Add garlic and chili flakes and cook for 1 minute or until garlic is fragrant. Add balsamic vinegar and toss to coat. Season with salt to taste. Serves 4.

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Essentially noodles with vegetables and lamb, this dish originates in Turkistan. Use a lamb sirloin chop cut off the leg for the best results; you can also use thinly sliced beef or chicken. To serve, either mix the noodles in with the meat and sauce or pour the dish over noodles. Add seasonal vegetables you prefer.


2 heaped tablespoons tomato paste

2 tablespoons soy sauce

½ teaspoon dried chili flakes

½ teaspoon sugar

½ cup beef stock or water

1 star anise, broken up


3 tablespoons vegetable oil

12 ounces (375 grams) thinly sliced lamb

Salt and freshly ground pepper

1 tablespoon chopped garlic

1 tablespoon chopped ginger

1 cup sliced onion

½ red pepper, sliced

1 mild green banana pepper, sliced

1 cup thinly sliced carrot

2 cups diced tomato

3 cups sliced Napa cabbage

12 ounces (375 grams) udon noodles

¼ cup coriander sprigs

Combine all sauce ingredients in a bowl. Heat a wok over high heat until very hot. Add oil and gently swirl to coat. Season lamb with salt and pepper and add to pan along with garlic and ginger and stir fry for 1 minute or until beginning to brown. Add onion, red pepper, banana pepper and carrots and stir fry until vegetables soften (about 2 minutes). Add tomato and cabbage and stir fry for 2 minutes or until cabbage has wilted. Stir in sauce, bring to boil and boil for about 2 minutes or until vegetables are crisp tender.

Bring a large pot of salted water to a boil over high heat. Add noodles and cook for 1 minute or until heated through. Drain and add to wok, stirring to combine with vegetables and sauce. Sprinkle with coriander sprigs. Serves 4.

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I had this dish at a stall at the Tokyo fish market during a recent visit. It featured fresh shrimp with the heads still on, but we made do with extra-large shrimp here. This is my take on the recipe, as the people at the stall spoke no English. You can use chicken or pork in this recipe, which is a great way to use up leftover vegetables. Bottled yakisoba stir fry sauce is available in stores, but my version comes very close to what I had and is easy to pull off.

Yakisoba sauce:

½ cup light soy

2 tablespoons sugar

1 teaspoon Asian chili sauce, such as sambal oelek

2 tablespoons Worcestershire sauce

1 tablespoon mirin

1 tablespoon seasoned rice vinegar

Noodles and vegetables:

8 ounces (250 grams) Japanese dried noodles (called chuka soba)

2 tablespoons sesame oil

2 tablespoons vegetable oil

1 teaspoon chopped garlic

2 tablespoons chopped ginger root

1 teaspoon finely chopped chili or 1 teaspoon Asian chili sauce

8 ounces (250 grams) extra-large shrimp, peeled

1 small onion, thinly sliced

2 carrots cut in matchstick pieces

3 cups sliced Napa cabbage

4 green onions, chopped

3 tablespoons slivered pickled ginger

Combine all sauce ingredients and set aside. Place noodles in a large pot of boiling water and cook for 5 to 6 minutes or until al dente. Drain. Toss with 1 tablespoon sesame oil. Set aside.

Heat vegetable oil and remaining 1 tablespoon sesame oil in a large skillet over high heat. Add garlic, ginger, chili and shrimp and cook for 1 minute or until shrimp are beginning to turn pink. Add onions and carrots and cook for 2 minutes or until softened. Add cabbage and stir fry until wilted. Add noodles to skillet and stir fry together with vegetables and shrimp for 1 minute. Add sauce and bring to a boil. Stir in green onions and toss everything together. Reheat until very hot. Garnish with pickled ginger. Serves 4.

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Shredding the sprouts gives them a very different texture. Confirmed Brussels sprouts haters, not recognizing the veg, usually love the dish.


1 pound Brussels sprouts

¼ cup olive oil

1/4 cup diced pancetta

1/4 cup toasted pine nuts

Salt and freshly ground pepper


Remove root end and core from Brussels sprouts, then cut in half and thinly slice. If you have a mandoline, shred the sprouts down to the root end.

Heat oil in a skillet over medium-high heat. Add pancetta and sauté for 2 minutes, or until beginning to crisp. Add sprouts and sauté for 3 minutes, or until beginning to wilt. Cover pan and cook for 2 minutes longer, or until sprouts are crisp-tender. Add pine nuts and cook, stirring, for 1 minute. Season with salt and pepper. Serves 8

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Buttermilk makes lighter, lower-calorie mashed potatoes if you don't load in the butter. If you want them richer, add the extra ¼ cup of butter.


4 pounds potatoes, peeled and halved, or quartered if large

1 cup buttermilk

1/2 to 3/4 cup melted butter

½ cup chives

Salt and freshly ground pepper


Place potatoes in a large pot, cover with cold salted water and bring to a boil over high heat. Boil until potatoes are tender when pierced with a fork. Drain. Return to pot and place over low heat, shaking pan to evaporate any extra water.

Remove from heat and mash with a potato masher.

Stir in buttermilk, butter and chives and season with salt and pepper. Serves 8

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It's easier to bake the stuffing separately, even if you are roasting a whole bird, and avoids potential contamination after the turkey cools.


2 tablespoons butter

2 leeks, halved lengthwise and thinly sliced (white and light green part only), about 3 cups

1 teaspoon garlic, chopped

8 ounces mixed mushrooms, chopped

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 tablespoon chopped fresh marjoram or 1 teaspoon dried

2 cups fresh bread crumbs

1 large egg

1 tablespoon lemon juice

1/4 cup chicken or turkey stock, or water

Salt and freshly ground pepper


Preheat oven to 350F.

Heat butter in a large skillet over medium heat. Add leeks and garlic and sauté for 2 minutes. Add mushrooms, tarragon and marjoram and sauté for 2 more minutes, or until mushrooms begin to exude their liquid. Stir in breadcrumbs. Remove from heat, let cool slightly, then stir in egg, lemon juice and enough stock to moisten breadcrumbs. Season with salt and pepper.

Place in a buttered gratin dish and bake, covered, for 30 minutes. Remove cover and bake 15 minutes longer. Serves 8 as a small side.

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A simple fall dish that uses lovely fall produce. Cavolo nero is also known as black kale or Tuscan cabbage, and has a strong, rounded flavour and less bitterness than regular kale.

4 fillets of trout, about 8 ounces (250 grams) each

Salt and freshly ground pepper

2 tablespoons olive oil

1 small red onion, cut in slices

1 yellow zucchini cut in 1-inch (2.5-cm) pieces

1 green zucchini, sliced

4 radishes, cut in quarters

1 bunch cavolo nero, sliced

1 cup fish or chicken stock

1 tablespoon fresh chopped tarragon

2 tablespoons chopped chives

Preheat oven to 450 F.

Pat trout skin dry with paper towels and season with salt and pepper on both sides. Heat oil on high heat in an oven-proof skillet large enough to hold the trout (or use 2 skillets). Place trout in skillet, skin side down, and sear for 1 minute or until skin is seared. Remove from skillet and set aside on a plate.

Add red onion and zucchini to skillet and sauté for 3 minutes, then add radishes and cavolo nero. Stir everything together and cook another 2 minutes. Season with salt and pepper. Pour over stock and tarragon, scraping the bottom of pan for and sticky bits. Bring to boil and simmer 3 minutes.

Place trout on top, skin side up, and place in oven. Bake 6 to 10 minutes or until white juices appear on trout. Remove skin before serving. Serve with vegetables and sauce in pan. Garnish with chives. Serves 4.

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Combining potato and celeriac with ginger gives a depth to these vegetables, but it is the pickled ginger that really makes it shine.


3 tablespoons butter

1 cup chopped onion

2 cups chopped Yukon Gold potatoes

2 cups diced celeriac

1 tablespoon grated ginger

4 cups chicken stock

¼ cup whipping cream

Salt and freshly ground pepper


2 tablespoons slivered pickled ginger


Heat butter in a soup pot over medium heat. Add onions and sauté for 2 minutes or until softened. Add potatoes, celeriac and ginger and sauté for 2 more minutes, or until vegetables are coated with butter. Add stock and bring to boil. Reduce heat and simmer for 20 minutes, or until vegetables are very soft.

Purée with a hand blender or in a food processor until smooth. Add cream and simmer for 5 minutes to combine flavours. Season with salt and pepper to taste. Serve topped with pickled ginger. Serves 4.

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