Gingery Coconut Stew with Brussels Sprouts and Rutabaga
Adapted from www.theppk.com.
This stew is just the thing to warm you up when the temperatures start to drop to the single digits.
1 Tbs. coconut oil
1 yellow onion, chopped
1 lb. Brussels sprouts, trimmed, cut in quarters
1/2 tsp. crushed red pepper flakes
2 cloves garlic, minced
2 1/2 Tbs. fresh ginger, minced
3/4 lb. rutabaga, cut into cubes
1 c. sliced carrots
4 c. vegetable broth
15 oz. chickpeas
1/2 c. coconut milk
1 lime
salt
fresh cilantro
jasmine rice
Directions: Heat the coconut oil in a large stockpot or Dutch oven over medium-high heat. Add the onion and a pinch of salt and sauté until golden. Push the onions to the sides of the pot and add the Brussels sprouts in a single layer (or as close to a single layer as possible). Allow them to sear, stirring only occasionally. Stir in the ginger, garlic, and crushed red pepper flakes. Cook 1 minute, until fragrant. Add the rutabaga, carrots, and vegetable broth. Cover, and bring to a boil. Lower the heat to a simmer and stir in the chickpeas and lime zest. Cook, partially covered, stirring occasionally, for 5-10 more minutes, until the rutabaga is tender. Stir in the coconut milk and lime juice and cook an additional minute, until heated through. Taste and add more salt if needed. Top with cilantro and serve with jasmine rice.
Root Ribbons with Sage
Adapted from The Herbal Kitchen by Jerry Traunfeld.
Burdock, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.
1/2 lb. carrots
1/2 lb. parsnips
1/2 lb. rutabaga
1/2 lb. salsify
3 Tbs. butter
1/4 c. sage
1 1/4 tsp. salt
black pepper
1 Tbs. maple syrup
2 tsp. lemon juice
Directions: With a vegetable peeler, peel the carrots, parsnips, rutabagas, and salsify from their tops to their roots into ribbons. Turn the roots after each strip is peeled, leaving you with small cores. (Reserve the cores for another use, like making stock.)
In a large skillet over medium heat, melt the butter with the sage. Stir for a minute until the sage is well-coated in butter, then add the ribbons. Toss in the pan until they begin to wilt, then add the salt, black pepper, maple syrup, lemon juice, and 3/4 cup of water. Cook over medium heat, tossing them occasionally, until the liquid has evaporated and the ribbons are tender, about 10 minutes. Serve hot.
Coconut Panna Cotta with Pomegranate-Satsuma Compote
Adapted from www.feedmephoebe.com.
A compote made from Satsuma mandarins and both pomegranate juice and seeds makes this rich and creamy panna cotta extra-special.
2 Tbs. cold water
1 tsp. agar agar
15 oz. coconut milk
2 Tbs. sugar
1 tsp. vanilla extract
3 satsumas, juiced
1 pomegranate
1/2 c. pomegranate juice
2 tsp. lemon juice
Directions: Place the cold water in a small bowl and stir in the agar agar. Set aside. Pour the coconut milk into a small saucepan and whisk until smooth. Pour in the agar agar mixture and let sit for 10 minutes.
Place the saucepan over medium-high heat. Stir in the 2 tablespoons of sugar, and warm the coconut milk mixture, stirring constantly, until it begins to steam, without bringing to a boil, until the sugar has dissolved. Remove from heat and whisk in the vanilla. Divide the mixture into 4 ramekins or small bowls, and refrigerate for 5 hours, or until set.
In the meantime, make the pomegranate compote. Combine the satsuma zest in a saucepan with the pomegranate juice and remaining 1/2 cup of sugar. Stir to combine, and bring to a boil over medium-high heat, stirring until the sugar dissolves and a thin syrup forms. Remove from heat, and use a fine mesh strainer to strain the syrup into a small bowl. Whisk in the Satsuma juice, and return the mixture to the saucepan. Heat over medium-high heat and bring to a boil until reduced enough to coat a spoon, about 8 minutes.
Place the pomegranate seeds in a small bowl. Add the syrup to the pomegranate seeds and stir to coat. Refrigerate until cool. Serve the coconut panna cotta with a spoonful of compote.
Pork Chops with Roasted Parsnips, Pears, and Potatoes
Adapted from www.foodandwine.com.
3/4 c. olive oil
12 cloves garlic
4 rosemary sprigs
3 lemons, zested
black pepper
8 pork chops
6 parsnips
6 Bartlett pears
3 lb. Yukon Gold potatoes
Directions: In a large roasting pan, combine 3/4 cup of the olive oil, the garlic, rosemary, lemon zest, and 1/2 teaspoon of black pepper. Place the pork chops in the pan, and turn to coat them in marinade. Arrange them in a single layer, and marinate the pork chops for 1 hour at room temperature, or up to 12 hours in the fridge. (Return to room temperature before roasting.)
Move oven racks to the top and bottom of oven. Preheat oven to 425ºF. Transfer the pork chops to a platter, scraping off any marinade bits back into the roasting pan. Set aside.
Set the parsnips, pears, and potatoes in the roasting pan, and toss to coat in marinade. Season with salt. Transfer the vegetables to 2 large rimmed baking sheets. Roast 40 minutes, stirring occasionally, until very tender, rotating the sheet pans midway through cooking.
Heat 1 tablespoon of olive oil in each of 2 large skillets. Place the pork chops in the skillets and season with salt. Cook over high heat until golden brown, 2-3 minutes on each side. Arrange the pork chops on the two baking sheets when the vegetables are finished roasting, setting the pork chops right on top of the vegetables. Roast for 5 minutes for slightly pink meat. Transfer the pork chops and vegetables to a large serving platter and enjoy hot.
Winter Squash Soup with Gruyère Croutons
Adapted from Bon Appetit.
1 1/4 tsp. sage
5 1/2 c. broth
4 clove garlic, minced
1 onion, chopped
1/4 c. whipping cream
2 tsp. brown sugar
1/4 c. butter
1 baguette
4 c. butternut squash
1 c. Gruyère cheese, grated
1 1/4 tsp. thyme
4 c. acorn squash, cut into cubes
Directions: Soup: In a stock pot, melt butter over low heat and sauté onion and garlic until translucent. Add broth, all squash and herbs and bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Transfer portions to blender and puree until smooth. After entirely pureed and returned to the same pot, fold in cream and sugar. Simmer on low heat. Do not allow to boil. Season to taste with salt and pepper. Ladle into bowls and top with Gruyère Croutons. Gruyère croutons: Preheat broiler. Butter 1 side of slice of bread. Place butter side up on a lined sheet pan and broil briefly until lightly golden, about 1 minute. Sprinkle with cheese, salt and pepper. Return to broiler for about 1 more minute or until cheese is melted. Serve on top of piping hot soup.
