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Virtually Veggie: Cajun Corn & Kale Salad

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This week we feature two of my favorite vegetables, in a delicious salad. Anyone who knows me knows that corn is hands down in my mind the best vegetable ever grown. That being said, despite the large corn fields spreading across the Americas, more corn is produced to feed cattle than to consume by humans and of the human consumed corn most of it is in the form of corn syrups and not farm fresh! I hope this recipe will help incorporate more corn in it’s natural form into your diet and remind you of the cool summer nights.

Its fresh and light and flavorful, plus it takes maybe 15 minutes to make!

Things you need:

  • water
  • 4 ears of sweet corn (or whatever you have available)
  • 1 pound of kale (typically one large bunch)
  • 2 teaspoons salt
  • 1 large red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 large tomato (diced)
  • 1 small sweet onion (minced)
  • 1 clove of garlic (minced)
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons of cajun spice seasoning (see the end  of the recipe if you don’t have this available)
  • a bowl
  • a large pot

Bring about 2 quarts of water to boil in a large pot. Once its boiling add in the ears of corn (husks removed). Turn off the heat and let the corn cook in the water for about 5-6 minutes. Remove the corn but keep the water. Once the corn is cooled slice the kernels from the cob and place in a large bowl with the diced peppers, onion and tomatoes.

Re boil the water from the corn and add in the kale and salt and cook until the kale is tender and bright green (about 5 minutes or so). Transfer the kale to a colander to drain and cool. When the kale is cool enough to handle (usually 5 min later) squeeze out the excess water and chop the kale.

Toss the kale with the vegetable mixture and add in the olive oil, lemon juice, seasoning, and garlic. Salt to taste (I typically add in a little less than a teaspoon).

This is excellent served with tortilla chips, potatoes, or quinoa.

Make your own cajun seasoning: 1/4 teaspoon salt and a large pinch of the following other spices: cayenne pepper (I like a lot), ground black pepper, dry mustard, crushed fennel seeds, and dried thyme.

Virtually Veggie – New Series

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Welcome to Virtually Veggie, this new series on IShouldLogOff will feature easy vegetarian recipes that are both yummy and filling! Each recipe featured will be one of my favorites from a variety of sources, cookbooks, friends, family, farmers from my market, etc. You should know that I in no way am a chef or even have ever worked in a restaurant, I just love veggies and easy yummy recipes. My motto is if it takes more than 45 minutes to prepare, start to finish, I am probably not ever going to make it, so the majority of what will be featured fit that description. I hope you enjoy! And of course feel free to request a specific veggie to be featured in future weeks.

Featured Veggie: Eggplant

This week we start with a seasonal favorite of mine, the eggplant. The eggplant is used almost worldwide in the variety of dishes and can be very easy to prepare. A note: the best time to use an eggplant is fresh from the farm, they don’t keep well in refrigerators or on countertops.

Roasted Eggplant and Tomato with Almonds in a Mustard-Balsamic Vinaigrette

What you will needed:

  • ¼ cup slivered almonds (or pine nuts depending on your mood)
  • 1 pound of eggplant (about one medium eggplant)
  • 2 small or one large tomato (diced)
  • ½ cup apple juice
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons fresh parsley
  • 2 tablespoons grainy mustard
  • 2 tablespoons lemon juice (or lime)
  • 2 cloves of garlic (minced or pressed)
  • 1 teaspoon salt
  • ½ cup olive oil
  • a skillet
  • a baking sheet
  • a bowl
  • a whisk (or fork)

Preheat your oven to 375 degrees (F). In a dry skillet toast the almonds over high heat until they are brown and smell fragrant (give or take 45 seconds to a minute depending on heat). Remove the almonds from the skillet and set aside.

On a large baking sheet use a little olive oil to coat the sheet so the eggplant and tomatoes don’t stick. Slice the eggplant into lengthwise slices (about ½ inch think). Arrange the eggplant on the baking sheet.

Remove the stem and seeds from the tomatoes and dice. Arrange around (not on top of) the eggplant on
the baking sheet. Place the baking sheet in the oven and allow it to roast until the eggplant is soft (about
30 minutes or so).

In a bowl whisk together the apple and lemon juice, balsamic vinegar, parsley, mustard, garlic, and salt.

Slowly pour in the olive oil while continually whisking. Keep whisking until the dressing no longer separates.

Once the eggplant is soft, remove the baking sheet and flip over the eggplant slices. Spoon about 2/3 of the dressing over the eggplant and set aside for to cool. Once the eggplant is room temperature its ready to serve! Place slices on a plate and spoon over some of the roasted tomatoes and the remaining dressing, and finish it off with a sprinkling of the toasted almonds. I like to complete the dish with fresh ground black pepper and salt.

This recipe makes about 4 servings. A special note: It doesn’t keep well, so make sure you will finish the whole dish in one sitting.

Enjoy!

Foodie Friday: Spring Rolls

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IMGP6619You’re probably thinking it’s taken us way too long to post about spring rolls.  Maybe you’re right.  Although we didn’t have a single egg roll or spring roll in all of China, we’ve been eating them pretty regularly since Vietnam. Last week, as part of a full-day cooking class, Danny made spring rolls for the first time.  I must say he did a pretty good job, even if they did lack mushrooms.

So, in case you were wondering, here’s his secret recipe (thanks to the Thai Kitchen Cookery Center in Chang Mai) to making your own Thai-style spring rolls and sweet chili dipping sauce. You can also add meat or different vegetables depending on your taste and what’s available in your local store.

Spring Rolls

Ingredients for Filling:

  • 2 tbs soy bean oil
  • 4 cloves crushed garlic (with skin)
  • 30grams diced carrots
  • 5 pre-soaked mushrooms, diced
  • 20 grams dried cabbage
  • 1/4 c bean sprouts
  • 3/4 cup diced tofu
  • 1 egg
  • 1/2 cup glass noodles (pre-soaked and cut)
  • 1 tbs light soy sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 tsp white sugar

Fry garlic.  Add other ingredients in order of hardness (ie carrots, mushrooms, cabbage….) Add liquids and spices last.  Simmer and remove from heat.

Place one tablespoon of the filling on a spring roll wrapper.  Fold the sheet in half,a turn over the filling.  Fold in ends, and smear edge with egg to seal the wrapper.  Deep fry until crispy and brown.  Serve with sweet chili sauce and enjoy!

Ingredients for Sauce:

  • 1 cup water
  • 3-5 tbs white sugar
  • 3 tbs rice vinegar or tamarind paste
  • 1 tsp salt
  • 1/2 tsp dried chili powder
  • 4-5 tbs ground peanuts
  • 1 tsp chopped coriander leaves

Mix the ingredients together and bring to a boil. Simmer for 10 minutes and remove from heat.

Foodie Friday: Dumplings

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Beloved all over former Czechoslovakia and Hungary dumplings are the national dish. Arriving in Prague, we were treated to a meal of strawberry dumplings by our couchsurfing hosts. Simple and easy to make, I helped our host in the kitchen, measuring ingredients on his grandfather’s old scale before filling them with fresh strawberries.

We normally think of berries as dessert or a side dish in the US, but in the former Austrian empire they are commonly used as filling for dinner dumplings. My first thought was that strawberry dumplings were something like strawberry shortcake. Wrong. Tasty, but light dough filled fruit balls, these dumplings were delicious, but not sweet like a dessert. Served with melted butter and salted cheese grated on top, the dumplings were perfect for a light summer meal.

There are three varieties of dumplings, all of which are so common, I’ll liken them to meatloaf since everyone probably thinks their mom’s is the best! Fruit dumplings, described above, are eaten as a main dish and traditionally are filled with plums or apricots. Bread and potato dumplings on the other hand are eaten as a compliment to a meat dish, like goulash. Unfortunately the bread dumplings I had were rather heavy and bland, only palatable when soaked with goulash. They left me feeling stuffed in an uncomfortable way. Maybe I ate them at the wrong restaurant?

My advice, stick with the fruit dumplings.  Here’s a recipe for all you foodies out there from My Favorite Czech Recipe’s Blog:

Fruit Dumplings (with Strawberries)

  • 1 egg
  • 2 cups flour
  • ½ cup milk
  • 2 teaspoons baking powder
  • 2 cups strawberries, whole
  • 2 teaspoons butter
  • ¼ teaspoon salt

1.Sift flour, salt, and baking powder.
2.Mix egg and milk and add to dry mixture.
3.Knead lightly.
4.Cut dough into several small pieces (large enough to cover two whole berries).
5.Place fruit over flattened dough piece and seal tight around fruit.
6.Place dumplings into boiling water and cook for fifteen minutes, covered.
7.Remove from kettle and place on platter to dry and cool down slightly.
8.Serve with melted butter and cinnamon sugar.

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