posting a week late (oops!)
BEETS - CARROTS - PARSNIPS - SPAGHETTI SQUASH - ROSEMARY - RED CABBAGE - PEPPERS (AGAIN?!?) - FENNEL - LEEKS - BROCCOLI - CAULIFLOWER - KALE - EGGS
KITCHEN LIST: “ORANGE” SOUPS & OATMEAL BREAD
For all those looking to ease up on their winter/holiday/thanksgiving meal prep, and jump right into the eating and drinking and good cheer, Emily and the good folks in the kitchen got your back. Em is in the process of slicing, dicing, roasting, and packaging all the necessary vegetables to make mouths water and impress all your friends/family. As mentioned before, think Mrs. Doubtfire when she orders out and wins the heart of Sally Fields. So, without any further adieu, here is your THANKSGIVING LINE-UP, click away:
TIPS - TRICKS - RECIPES
roasted parsnips + carrots + rice with zingy turmeric broth recipe
4 medium carrots or parsnips or both, scrubbed + cut into 1 inch pieces
fresh/dried thyme leaves (+ extra for the broth)
salt + pepper
sizeable knob of coconut oil/ghee
1 shallot, fine dice
2 clove of garlic, minced
2 thumb-sized piece of ginger, peeled + minced
2 tsp ground turmeric
2 cup filtered water
juice from 1 lemon
cooked brown/wild/whatever rice for serving (or another grain you like)
sprouts/shoots/small greens of some kind
Preheat your oven to 400 degrees F. Line a small baking sheet with parchment.
Toss the carrots and parsnips with some thyme, oil, salt + pepper. Scatter them in a single layer on the baking sheet and slide them into the oven. Roast for about 20 minutes or until the carrots are browned in spots and soft.
Meanwhile, heat the coconut oil in a small saucepan over medium-low heat. Add the shallots. Stir them about and sauté them until translucent and soft, about 4 minutes. Add the garlic, ginger, and a sprig of thyme if you like (or a sprinkle of dried thyme leaves). Stir this mix about until it’s very fragrant, about 1 minute. Add the turmeric to the pot and stir to incorporate. Keep stirring until the mix seems paste-like. You’re cooking the raw-ness out of the spice at this point, ideally for about 3 minutes (add more coconut oil if necessary). Slowly add the water and stir. Gently simmer the broth for 10 minutes or so. Add the lemon juice and stir at the end. Season the broth with salt and pepper.
Place the roasted carrots and rice in a bowl. Strain the turmeric broth if you like, then ladle it on top. Garnish the bowl with sprouts and sesame seeds if you like.
Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots
Yield: 4 large pancakes or I am really sorry, but I forgot to count, but I’d say at least 12, probably 14, smaller ones
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake
1 teaspoon soy sauce
1 tablespoon honey (use 2 if you like a sweeter sauce)
1/8 teaspoon ground ginger
Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beginning to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.
(easiest ever) Fennel beetroot slaw
by NIGEL SLATER
2 fennel bulbs, shredded
½ small red cabbage, shredded
4 beets, peeled and shredded
4 spring onions, chopped
6 tbsp soured cream
3 tbsp nigella seeds
Combine all the vegetables in a bowl with the soured cream and nigella seeds.
Stir and serve.
ROASTING VEGETABLES WITH FENNEL:
1. Preheat your oven to 300 degrees Fahrenheit.
2. CHOP ALL YOUR ROASTING VEGETABLES INTO BITE SIZE PIECES (CARROTS- ONION- PARSNIPS- POTATOES- WINTER SQUASH- FENNEL, ETC... )
3. Transfer all of the vegetables to a large bowl along with whole garlic cloves. Toss with ¼ CUP of olive oil and salt and pepper.
4. Arrange the vegetables on a large rimmed baking sheet and cover with foil.
5. Bake for 30 minutes. Remove foil, stir the vegetables, then return to the oven. Turn the heat up to 450 degrees Fahrenheit and let the vegetables cook for another 10 minutes, or until tender and browned.