edamame, broccoli & cabbage basmatti salad with lemon & feta


Happy early Springtime greens and yellow, nourishing comfort food with bright flavors…

ingredients:

  • 3/4 cup brown Basmati rice IMG_1071
  • 12 oz shelled edamame
  • 3-4 shallots, diced
  • 1/2 Serrano pepper, diced
  • 1 T fresh ginger root, diced
  • 1-2 t dill and thyme
  • 1/4-1/2 small cabbage, chopped
  • 2-3 spears broccoli, chopped
  • 1 yellow pepper, chopped
  • 1/4 t salt, black pepper to taste
  • 1/2 lemon
  • 4 oz feta cheese

instructions:

Rinse rice well, cover with 1 1/2 c fresh water and dash of salt, bring to boil, then simmer covered for about 45 minutes. Test for doneness, drain any remaining fluid then let rest uncovered. In a separate saucepan, cover frozen shelled edamame with fresh water, bring to boil then simmer covered for 4-6 minutes, until soft. Drain, rinse in cool water and set aside in large serving dish with lid.

Remove tough outer edges of broccoli stalks, then chop soft inner stalks and tops into bite size flowerets. Dice shallots, Serrano pepper and ginger root, chop cabbage and yellow pepper. Using large frying pan with lid, saute shallots and Serrano pepper including seeds in 2 T olive oil until the shallots are translucent, about 3-4 minutes. Add ginger, dill, thyme, and chopped cabbage, and continue to stir over low heat until cabbage is bright and softened some but not mushy, about 2-3 minutes. Transfer to serving dish with cooked edamame. Using same frying pan, saute diced broccoli stems for 1-2 minutes, then add 1-2 T water, cover and steam for 2 minutes until softened. Add broccoli flowerets and yellow pepper, cover and steam for about 2 minutes until bright and softened but not mushy. Mix cooked vegetables and rice well, add salt and pepper to taste, dress with freshly squeezed juice of 1/2 lemon. Serve warm over bed of fresh spinach, topped with crumbled feta. This stores well in an airtight container in the refrigerator for a couple days. It travels well and is good too served at room temp for a meal on the road or trail.

 

a wee bit Irish with potatoes, cabbage, mustard and a twist


Indeed I’ve got a wee bit of Irish heritage. Of course cooking a big pot of food to share is a fine thing to do, for a gathering of friends at St Patrick’s Day or any other time…

ingredients:

  • 4-5 medium sized red potatoes, cut into chunky cubes
  • 1/2-1 head green cabbage, chopped into 1/4″ ribbons
  • 1 yellow pepper, chopped
  • 12 oz tempeh, cubed
  • 1 medium yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1-2 t black mustard seeds
  • 1 c walnuts
  • 1 c or so fresh cranberries

instructions:

Saute cubed tempeh in a large heavy bottom frying pan in 2 T olive oil until lightly browned and crispy outside but still moist inside. Set aside in a large serving bowl with lid. Add another 1-2 T olive oil to the pan, add the mustard seeds, then as they begin popping add the red potatoes, onion and garlic to saute until lightly browned; then add 1-2 T water, cover and steam on reduced heat until the red potatoes are soft but not mushy. Set aside with the tempeh. In the same frying pan over medium heat, saute the chopped green cabbage and yellow pepper for about 3 minutes, only until it brightens and softens just a wee bit. Add these to the other ingredients in the serving dish, mix all together well. When ready to serve, heat the 1 c fresh cranberries in just a little water in the microwave briefly or over low heat on the stovetop, only until they brighten and soften just a bit, slightly warmed. Serve these and walnuts generously as garnish. This will keep covered in the refrigerator well for a day or two, although likely there will be no leftovers.

Cooking the cabbage a bit reduces its goitrogenic factor when serving this to those who have low thyroid function. The tempeh and walnuts increase the protein sufficiently for vegetarians making this a “one pot” meal. I buy and freeze cranberries when they are plentiful and on sale during the holidays, then pull them out of the freezer for recipes such as this, to add a pop of tangy flavor and vitamin C.