Serves 4

1 pound baby shrimp
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 medium onion, cut into 1/2-inch dice
1 bunch scallions, white and green parts chopped and reserved separately
3 carrots, grated
4 ribs celery, cut into 1/2-inch dice
6 cups shredded kale, 1/4-inch thick, stems and center ribs removed
5 cups leftover, cooked brown rice
2 tablespoons soy sauce
Kosher salt and freshly ground black pepper
Canola oil

Heat a wok or large skillet over high heat.  Add about 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add shrimp, season with salt and pepper and stir-fry just until pink. Remove shrimp to a plate. Add a touch more oil and add the garlic, ginger, onion, scallion whites, carrots, celery and kale and stir-fry until softened, about 2-4 minutes. Add the rice and shrimp and toss thoroughly until heated through. Add the soy sauce and toss. Correct the seasonings and transfer to a platter and garnish with scallion greens. Serve immediately.

copyright 2008 Ming Tsai

Six Servings

1-pound broccoli rabe

2 tablespoons extra virgin olive Oil

1 tablespoon minced garlic

1 roasted red pepper, diced

3 tablespoons water, or as needed

salt to taste

1. Using a sharp knife, cut off about 1- inch from the base of the stalks of broccoli rabe and discard.  Slice the stems into 1-inch sections and coarsely chop the leaves and florets.  Rinse well and drain.

2. Heat a skillet over medium-high heat.  Add oil and swirl to coat pan.  Add garlic and cook 15-20 seconds.  Do not burn.

3. Add rabe and toss to combine well with the oil and garlic.  Stir in roasted peppers.

4. Cook over medium-high heat, stirring constantly, for 1-2 minutes.  Add 3 tablespoons water, and continue to cook until the rabe is tender but still bright green, about 8-10 minutes. Lower the heat if necessary to avoid burning. Season to taste with salt and serve hot.

Adapted from “Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens by Johnna Albi   (St. Martins Griffin, 1996)

Pappa al Pomodor
Makes 8 Servings

Ingredients:

Five 1/2-inch-thick slices Italian bread, crusts removed
3 tablespoons extra virgin olive oil, plus more for serving
1/2 cup finely diced onions
6 garlic cloves, crushed
2 pounds ripe plum tomatoes, peeled, seeded, and cut into 1/2-inch dice, juices reserved, or one 35-ounce can Italian plum tomatoes, preferably San Marzano, seeded and cut into 1/2-inch dice, juices reserved
4 cups Chicken Stock or canned low-sodium chicken broth
Salt and freshly ground black pepper
10 fresh basil leaves, washed and dried

Procedure:

Preheat the oven to 375 degrees F.  Arrange the bread slices on a baking sheet and toast until light golden brown, about 10 minutes.  Remove and set aside.

In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat.  Add the onions and cook, stirring, until wilted, about 3 minutes.  Add the garlic cloves and cook, stirring, until golden, about 6 minutes.

Add the tomatoes and their juices to the pot.  Bring to a boil, stirring occasionally.  Add the toasted bread and stock and return to a boil.  Season lightly with salt and pepper, then add the basil leaves and adjust the level of heat to a simmer.  Cook, uncovered, whisking occasionally to break up the pieces of bread, until the mixture is dense and silky, about 40 minutes.

If desired, remove the garlic cloves and basil leaves.  Pass the soup through a fine sieve, forcing the solids through with a ladle.  (If necessary, first pass the soup through a food mil fitted with the fine disc.)  Correct the seasoning.  Serve in warm bowls, drizzled with extra virgin olive oil.

copyright Lidia Bastianich

6 Cups Cooked Rice

There’s nothing more basic or delicious than fragrant white rice, particularly when you toss in a few smashed pods of cardamom. I prefer the fluffy long-grain varieties such as Basmati and jasmine, which are sold in Asian markets. The cooking time varies depending on the rice, so test the rice for doneness and cook until JUST tender. It will continue cooking even after being removed from the heat.

2 cups long-grain rice
3 pods cardamom, smashed with the flat side of a knife
3 1/4 cups water

1. Put the rice in a bowl and, using your fingers as a rake, rinse the rice under cold running water to remove some of the talc. Drain the rice in a strainer.
2. Put the rice, water, and smashed cardamom in a heavy, 2-quart saucepan with a lid. Heat, uncovered, to the boiling point. Reduce the heat to low, cover, and simmer for about 12 to 15 minutes, or until the water has evaporated and craters appear on the surface. Remove from the heat and fluff lightly with a fork to separate the grains. Serve, or, if using for fried rice, spread the rice out in a thin layer on a tray. Let cool completely, cover with plastic wrap, and chill in the refrigerator overnight.

© Copyright Nina Simonds 2008



2 pounds Brussels sprouts, stem trimmed and halved lengthwise
2 teaspoons virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons rice wine or dry white wine
 
1. Preheat oven to 425°F with rack in the middle of the oven.
2.Toss Brussels sprouts with oil, salt, freshly ground black pepper, and white wine, then arrange in a 17- by 12-inch shallow baking pan.
3. Cover with aluminum foil and cook for about 20 minutes. Uncover and toss the sprouts. Raise the oven temperature to 450 degrees and bake for 10-15 more minutes until golden brown and slightly crisp. Portion into a serving pan and serve hot or at room temperature.

© Copyright Nina Simonds 2008



Serves 4 to 6

4 very ripe red tomatoes
1/2 sweet green pepper
1/2 Bermuda onion, peeled
1 small head Boston lettuce
1 small garlic clove, peeled
1/2 tsp. salt
4 Tbs. olive oil
1 Tbs. mild vinegar
1/4 cup borage leaves, minced
Salt to taste

1. Peel the tomatoes and cut into wedges. Mince the pepper and onion. Wash,
drain, dry the lettuce, and chill everything.
2. In a wooden salad bowl, crush the garlic with the salt. Add the olive oil
and vinegar. Put the chilled tomatoes in the dressing, and mix well.
3. Sprinkle with borage leaves. Toss just before serving.

Copyright@ Di-Di’s Timeless Herb Secrets

http://www.herb.co.za/herbal/borage-recipes.htm



The following recipe makes enough to fill about 8 jars. It is easily halved.

Ingredients
8 tablespoons of vegetable oil
2 tsp mustard seeds (brown or black)
2 tsp onion seeds
2 tsp fennel seeds
2 tsp cumin seeds
4 dried red chilis
1 tsp red chilli powder
2 cups raw organic cane sugar*
2 1/2 cups white distilled vinegar
4 1/2 lbs sweet dry-farmed Early Girl tomatoes
salt to taste

Equipment
8 x sterilized 8 oz canning jars

Method

• Measure all of the ingredients out first and core the tomatoes.
• Gently heat the oil in a large high-sided pan (the spices will spit)
• Add all of the seeds, the chilis and powder to the oil.
• Cook one or two minutes until the seeds start to pop.
• Reduce the heat to low and add the vinegar and sugar stirring until dissolved.
• Add all of the tomatoes, bring to a simmer for an hour.
• After an hour, whilst the chutney is simmering away, pick out as many skins as you - can with a pair of tongs. The skins should, at this time, be separating themselves away from the tomatoes and floating to the top almost like discarded condoms.
• Continue cooking until the tomatoes have evenly broken down. Total cooking time about 1.5 hours.
• Pick out the 4 x whole chilis and discard.
• Transfer the chutney to the jars according to the manafacturer’s instructions. Keep for up to two months.
• Refrigerate and consume within 2 weeks after opening.

You may now lick the spoon (but be careful not to burn your tongue!)

© Copyright Sam Breach 2008