Salted Preserved Lemons
Preserved lemons are used either as an ingredient in recipes or as a condiment served in the same way as chutney.
The recipe below uses preserved lemons as an ingredient.
Carrot Couscous
2 large brown onions 1/4 tsp freshly ground black pepper
1/4 tsp freshly ground ginger 1/4 tsp ground turmeric
2 pinches saffron 450g carrots - 3cm lengths
150g raisins 200g 5cm squares of pumpkin
410g tin chickpeas, rinsed 50g preserved lemons, thinly sliced
150g couscous salt & pepper
juice 1 lemon 2tbs flat parsley, chopped
2tbs mint, chopped 80g Greek style yoghurt
1 tbsp roasted flaked almonds 1 tbs roasted pumpkin seeds
1/2 tbsp pine nuts
Put onions and spices in a heavy based saucepan with 1L water, cover and simmer for 30 mins. Add carrots and raisins and cook for 20 mins.
Add pumpkin, chick peas and pickled lemon and cook for 20 mins.
Put couscous in medium sized stainless steel bowl and pour on 450g boiling water.
Leave for 5 mins and fluff with fork.
Season broth and add lemon juice.
Fold in herbs and serve broth, vegetables and couscous on individual plates with yoghurt sprinkled with nuts & seeds.
Serves 6
Mustard greens is one of the most nutritious plants you can eat. Mustard greens belong to the same family as Broccoli and Collards. It is quite a spicy little plant.
Mustard greens were often used for their extremely green chlorophyll. The taste is a bit bitter which may be due to the many minerals found in the leaves.
Mustard greens may possibly help with asthma and other respiratory problems. The magnesium in mustard greens helps to smooth the walls of the bronchial tubes.
Mustard greens carry 3 antioxidants, vitamins A, C, and E. Mustard greens carry eight vitamins, minerals, dietary fiber and protein. The Mustard seed has been used for medicine and is believed to fight some Cancer cells in the colon and stomach.
Mustard greens are related to kale, cabbage, and collard greens. They are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking.
Preserved lemons are used either as an ingredient in recipes or as a condiment served in the same way as chutney.
The recipe below uses preserved lemons as an ingredient.
Carrot Couscous
2 large brown onions 1/4 tsp freshly ground black pepper
1/4 tsp freshly ground ginger 1/4 tsp ground turmeric
2 pinches saffron 450g carrots - 3cm lengths
150g raisins 200g 5cm squares of pumpkin
410g tin chickpeas, rinsed 50g preserved lemons, thinly sliced
150g couscous salt & pepper
juice 1 lemon 2tbs flat parsley, chopped
2tbs mint, chopped 80g Greek style yoghurt
1 tbsp roasted flaked almonds 1 tbs roasted pumpkin seeds
1/2 tbsp pine nuts
Put onions and spices in a heavy based saucepan with 1L water, cover and simmer for 30 mins. Add carrots and raisins and cook for 20 mins.
Add pumpkin, chick peas and pickled lemon and cook for 20 mins.
Put couscous in medium sized stainless steel bowl and pour on 450g boiling water.
Leave for 5 mins and fluff with fork.
Season broth and add lemon juice.
Fold in herbs and serve broth, vegetables and couscous on individual plates with yoghurt sprinkled with nuts & seeds.
Serves 6
Mustard greens is one of the most nutritious plants you can eat. Mustard greens belong to the same family as Broccoli and Collards. It is quite a spicy little plant.
Mustard greens were often used for their extremely green chlorophyll. The taste is a bit bitter which may be due to the many minerals found in the leaves.
Mustard greens may possibly help with asthma and other respiratory problems. The magnesium in mustard greens helps to smooth the walls of the bronchial tubes.
Mustard greens carry 3 antioxidants, vitamins A, C, and E. Mustard greens carry eight vitamins, minerals, dietary fiber and protein. The Mustard seed has been used for medicine and is believed to fight some Cancer cells in the colon and stomach.
Mustard greens are related to kale, cabbage, and collard greens. They are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking.
They are less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you'll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. Great with a dash of dark sesame oil, or just cook them up with a little garlic and olive oil.
Mustard Greens Recipe
Ingredients
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Serves 4.
From: http://simplyrecipes.com/recipes/mustard_greens/
And this one, slightly more exotic:
Lobia and Sarson with Matta Rice:
(for two adults for two meals)
(for two adults for two meals)
1-cup black-eyed peas - soaked in water overnight, and cooked to tender
1-cup matta rice (or brown rice) - soaked in 3 cups of water for 3 hours
1 bunch mustard greens - leaves and tender stems, finely chopped
1 onion, and two ripe tomatoes - finely chopped
2 garlic cloves - finely chopped
1-cup matta rice (or brown rice) - soaked in 3 cups of water for 3 hours
1 bunch mustard greens - leaves and tender stems, finely chopped
1 onion, and two ripe tomatoes - finely chopped
2 garlic cloves - finely chopped
For seasoning:
2 tablespoons fresh grated coconut,
1 teaspoon black peppercorn (this dish needs some heat)
½ teaspoon each - cumin and grated nutmeg
½ teaspoon each - turmeric and salt
½ inch piece of ginger
2 tablespoons of crushed jaggery
Take them all in a Mixer. Pulse few times, first.
2 tablespoons fresh grated coconut,
1 teaspoon black peppercorn (this dish needs some heat)
½ teaspoon each - cumin and grated nutmeg
½ teaspoon each - turmeric and salt
½ inch piece of ginger
2 tablespoons of crushed jaggery
Take them all in a Mixer. Pulse few times, first.
Then add half cup of water. Blend to smooth paste.
Heat a tablespoon of peanut oil in a big pot.
Add and saute garlic and onion to pale-red.
Add tomatoes and saute to soft.
Add the mustard greens and cook until leaves start to collapse.
Add the rice and the water it soaked in.
Cover the pot and on medium heat, cook the rice until it’s al-dente or just tender. Now add the precooked black-eyed peas. And also the spice paste. Stir-in another cup of water if the dish looks too dry.
Mix.
Have a taste and adjust salt to your liking.
Cover and simmer on medium-low heat for about 10 to 15 minutes.
Serve hot with papadums on the side. Makes a great tasting one-pot meal.
From: http://www.nandyala.org/mahanandi/archives/2008/04/24/lobia-and-sarson-with-matta-rice/
KALE RECIPES
Kale is high in lutein and flavonoids. Lutein is a cancer preventative while flavonoids protect the heart and can control blood pressure.
Kale also helps you get the most out of the other calcium rich foods you eat.
Kale also provides iron, magnesium, fiber and is high in A and C vitamins. Calcium is an essential part of everyone’s diets. The calcium in kale is more readily absorbed than the calcium in other foods, including dairy.
Kale also offers folic acid which is very useful in pregnancy.
Garlic Kale with New Potatoes
1 large bunch of kale or collard greens
24 small new potatoes (2 lbs.) scrubbed
1 Tbs olive oil
1 small onion
3-4 cloves garlic, crushed
1/4 to 1/2 C water
Juice of 1/2 lemon to 1 lemon, to taste
Salt and pepper to taste
Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.
Steam or microwave potatoes in skins until tender. When cool enough to handle, cut in half. Meanwhile, in large pot or stir-fry pan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 2-3 minutes. Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes). Drain and transfer to colander. Remove and discard garlic.
When cool enough to handle, squeeze out excess liquid.
In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix. Season to taste with salt and pepper and serve.
24 small new potatoes (2 lbs.) scrubbed
1 Tbs olive oil
1 small onion
3-4 cloves garlic, crushed
1/4 to 1/2 C water
Juice of 1/2 lemon to 1 lemon, to taste
Salt and pepper to taste
Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed.
Steam or microwave potatoes in skins until tender. When cool enough to handle, cut in half. Meanwhile, in large pot or stir-fry pan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 2-3 minutes. Add greens, cover and steam until just tender, adding 1/4 to 1/2 C water as needed (steaming time varies greatly, so check frequently, but a good estimate is 10-15 minutes). Drain and transfer to colander. Remove and discard garlic.
When cool enough to handle, squeeze out excess liquid.
In a serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix. Season to taste with salt and pepper and serve.
Makes 6 servings.
Mame’s Steamed Kale
Ingredients
1 bunch washed kale
2-3 tablespoons sesame seeds to toast
2 tablespoons tamari
1 clove garlic to press
2 tablespoons olive oil
Directions:
Toast sesame seeds in a frying pan with no oil, watch carefully so they don't burn. Get your steamer going full force while you roll several washed kale leaves up at a time and slice them into about 1/4 inch widths.
Ingredients
1 bunch washed kale
2-3 tablespoons sesame seeds to toast
2 tablespoons tamari
1 clove garlic to press
2 tablespoons olive oil
Directions:
Toast sesame seeds in a frying pan with no oil, watch carefully so they don't burn. Get your steamer going full force while you roll several washed kale leaves up at a time and slice them into about 1/4 inch widths.
Drop them into the steamer, cover and cook. Taste kale occasionally and when you like the consistency and flavour (5-10mins depending on age of kale), toss with the olive oil, tamari, pressed garlic and toasted sesame seeds.
Serve at once.
Incredible Kale Stirfry
Ingredients
2 red potatoes, quartered then chopped
1 tablespoon olive oil
4 cloves garlic, diced
2 carrots, chopped
2 tablespoons water
1 bunch kale chopped into postage stamp pieces
1 bunch silverbeet chopped same
3 tablespoons nutritional yeast
2 tablespoons butter
1 tablespoon apple cider vinegar
1 tablespoon tamari or liquid Bragg's
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1/2 teaspoon Italian seasoning
crushed red pepper flakes, to taste
Directions:
1. Before chopping the potatoes, throw them in the microwave for 4 minutes.
2. While those are going, heat olive oil at medium low heat in a stockpot. Add garlic and let simmer a few minutes, then add the carrots along with the water to help steam them. Cover the pot for about 3 to 5 minutes, stirring occasionally.
3. Add the potatoes, kale, and chard. Allow the kale and chard to cook down a bit by covering the pot once again for a few minutes.
4. Add the remaining ingredients. Mix well, cover, and continue cooking on low heat for about 5 more minutes, stirring occasionally. Do NOT cook the veggies too vigorously! Check the carrots and potatoes to make sure they are tender but still have some nice solid consistency. The kale and chard should turn out like cooked spinach. SO good.
Makes: 4 to 6 servings, Preparation time: 15 minutes, Cooking time: 15 minutes
Ingredients
2 red potatoes, quartered then chopped
1 tablespoon olive oil
4 cloves garlic, diced
2 carrots, chopped
2 tablespoons water
1 bunch kale chopped into postage stamp pieces
1 bunch silverbeet chopped same
3 tablespoons nutritional yeast
2 tablespoons butter
1 tablespoon apple cider vinegar
1 tablespoon tamari or liquid Bragg's
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1/2 teaspoon Italian seasoning
crushed red pepper flakes, to taste
Directions:
1. Before chopping the potatoes, throw them in the microwave for 4 minutes.
2. While those are going, heat olive oil at medium low heat in a stockpot. Add garlic and let simmer a few minutes, then add the carrots along with the water to help steam them. Cover the pot for about 3 to 5 minutes, stirring occasionally.
3. Add the potatoes, kale, and chard. Allow the kale and chard to cook down a bit by covering the pot once again for a few minutes.
4. Add the remaining ingredients. Mix well, cover, and continue cooking on low heat for about 5 more minutes, stirring occasionally. Do NOT cook the veggies too vigorously! Check the carrots and potatoes to make sure they are tender but still have some nice solid consistency. The kale and chard should turn out like cooked spinach. SO good.
Makes: 4 to 6 servings, Preparation time: 15 minutes, Cooking time: 15 minutes
Lightly cooked Kale is also good in an omelette.
Also excellent in soups.
If you remove the thick stems you can use them to give the soup flavour then discard them before serving.
Google “Kale recipes” to find plenty of ways to use this very delicious and nutritious vegetable.
