Borscht with Crispy Leek and Creme Fraiche

BORSCHT with ARUGULA, CRISPY LEEK AND CREME FRAICHE

The seductive quality of deep red cabbage soup is not lost on this woman, especially being partnered with a Russian man! Fall in the northwest brings a bounty of beets, cabbage, apples and dill... which inspired this satisfying soup. Be generous with the creme fraiche, as it compliments the astringency of the cabbage and beets beautifully.

6c water or vegetable stock
(if not using stock, substitute 1 veg. bouiilon cube)
4 cloves garlic
1/4c thinly sliced burdock
1 small beet, grated
2c julienned savoy cabbage
1/2c sliced apple
1 tsp sea salt
fresh dill and arugula for garnish
creme fraiche for garnish
fresh ground black pepper to taste

1 tsbp butter
2c julienned leeks
pinch of salt

Heat your stock/water and, if necessary, dissolve the bouillon cube in the water. Chop your garlic and toss it in when it has come to a boil. Follow closely with the burdock, as it takes a while to soften. Meanwhile. heat the tbsp of butter in a separate frying pan. When hot, toss in the leeks and a pinch of salt, and saute until caramelized. Remove from heat.
Back to the soup - grate the beet and toss it into your soup pot. This should be about 5 minutes after the burdock went in. Toss the savoy cabbage in and let the soup bubble on at medium temperature. Add the apple shortly thereafter and remove from heat after 3-4 minutes.

Chop your desired amount of arugula and add it to the empty soup bowls. Pour the soup in, top each with creme fraiche, dill and caramelized leek. Add fresh ground black pepper and savour!

Saffron Pilaf

Saffron is one of the most delectable, and difficult to describe, flavours that exist. Deep, earthy, rich and slightly bitter, saffron balances all doshas and is a potent aphrodisiac! This simple pilaf can be eaten on its own or be the base of any veggie dishes you want to serve. The bright yellow colour is enhanced by turmeric, a powerful root that is antibacterial, antifungal and antiparasitic. It's deep, bitter flavour is the basis for all curries, and also colours the robes of monks in India.

1 tbsp ghee
1 1/2 tsp. whole cumin seed
1/2c onion, diced
3 cloves garlic, chopped
2 pinches of Spanish or Indian saffron (not American)
1/2c warm water
1 tsp turmeric
1 1/2c basmati rice, rinsed thoroughly
1 1/4c filtered water
1/2 frozen peas
1 tsp salt
fresh chopped cilantro for garnish

Heat the ghee in the bottom of the pot that you will eventually cook the rice in. When hot, toss in the cumin seed and allow to brown, about 30 seconds. Add the onion and garlic, and saute until the onion is soft, about 7-10 minutes. It's ideal for the onion to be completely cooked before continuing this process, as otherwise you could end up with crunchy onion - eeeew. In the meantime, add the saffron to the 1/2 cup of water, which will allow it's colour and flavour to disperse.
Once the onion is cooked, add the rice to the pan and saute without water at first, toasting it in the pan and coating with the cumin-y ghee. After about 2 minutes of stirring, add the saffron water, the other 1 1/4c of water, the turmeric, peas and salt. Bring to a boil and cook covered for 10 minutes. After 10 minutes, remove the pot from heat but don't lift the lid. Just before serving, garnish with cilantro and inhale with delight... this dish smells amazing!

Chickpea-tomato-coconut YUM!

The purpose of this blog is to publish my simple, go-to recipes that I eat on a regular basis. This dish is Indian in impression, although as far as I know it doesn't have a traditional name. Easy, hearty, wintery... perfect snowboarding food!

Time Required: 15 minutes
Put on some brown or basmati rice to start.

1 tsp ghee
1 tbsp cumin
1/2 onion, chopped
3 cloves garlic
2 carrots (if we have em)
2 pcs celery, diced
8 oz.can tomatoes, diced
1 can chickpeas
1/2 can coconut milk
4 leaves of kale
at least 1 tsp salt
fresh cilantro for garnish
habanero hot sauce, to taste (not for pittas!)

Heat the ghee in the pan. Test the temperature by tossing in a couple seeds. When it's ready the oil will sizzle. Add the cumin, and when it starts to darken (not burn!), add the garlic and onion. Toss and cook on medium heat. When the onions start to become translucent, add the carrots and celery, and a pinch of salt. Saute for about 3-4 minutes, then add the tomatoes, chickpeas, coconut milk, and a bit more salt. After about 5 more minutes, add the kale and cook for 3 more minutes. Turn off the heat and garnish with fresh cilantro. YUM!

Hearty Miso-Adzuki Stew

Hearty is not usually what you think of when considering Japanese food. However, adzuki beans pack a nutritional punch, being especially good for supporting the liver, and the seaweed lends this soup delicious depth. In addition to being nourishing, this soup is super tasty and easy to make!

Time Required: 15-20 minutes, once you've cooked the beans

4c cooked adzuki beans
water
1/3c hijiki
1 tbsp ghee or coconut oil
2 tbsp finely chopped/grated ginger
2 carrots, chopped
2c chopped green cabbage
2 ribs of celery, sliced
pinch of salt
4 leaves kale, de-stemmed and ripped into bite-sized pieces
1/4c miso, dissolved into a paste with hot soup liquid
green onion for garnish (optional)

Cover the beans in the pot with an extra inch of hot water and cook on medium heat. As soon as the water boils, add the hijiki. In the meantime, heat the ghee in a frying pan. When hot, toss in the ginger, carrots, cabbage and celery and saute on med-high heat. Add a bit of salt to help the vegetables to sweat. After 5 minutes, add the kale and transfer the veggies to the now-hot pot of water and beans. Allow the completed soup to marry for a few minutes. When the vegetables are almost tender to your liking, turn off the heat and dissolve the miso into a paste. Stir the miso into the stew. Add the green onion and enjoy!

Kale Saag

This is a surefire way to get greens into even the most stubborn vegetable-haters (they do exist, although i have a hard time identifying...) Spicy and creamy, my friend Cam declared that "This one's a keeper!!" Saag was also the easiest way to ingest greenery in India, where we westerners must eschew raw leafies or likely suffer a bout of "Delhi-belly," much to my chagrin... Traditionally mustard greens or spinach are used, but I often substitute kale because it's more readily available. In Northern India, it's traditional to use cream, but I substitute coconut milk for a vegan-friendly approach. In fact, I prefer the taste.

1 tbsp ghee (see recipe below)
1 tbsp cumin seeds
1 tsp ajwain seeds
1 tbsp black mustard seeds
1 1/2 tbsp chopped ginger
2 cloves garlic
1c minced onion
1 head of kale, mustard greens, or a combination: de-stemmed and chopped
1 tsp turmeric
1 tsp. maple syrup, or more to taste (hee-hee!)
3/4c coconut milk
1 tsp salt
fresh ground black pepper
1 tsp cayenne or preferred hot sauce
fresh cilantro for garnish

Heat the ghee in a large, heavy skillet. Test the temperature - it should sizzle when you drop a couple of seeds into it. Add the cumin, ajwain (if you can find it) and mustard seeds. Toss in the oil until the mustard seeds start to pop like crazy. Then add the ginger, garlic, onion and a pinch of salt and continue to saute, until the onion starts to become translucent. Then add the kale, turmeric and maple syrup. When the kale turns bright green, add the coconut milk, salt, black pepper and chili. Allow it to simmer for a couple of minutes, and then turn off the heat and blend with a hand blender. Serve over basmati rice, or Saffron Pilao, garnished with fresh cilantro!

Lady K's Delectable Green Omelette

Lady k’s Delectable X-mas brunch Omelette

Being that my family are die-hard traditionalists, there is no way they’ll let me make anything more than a side dish for Christmas dinner. Therefore, since I’ve been inspired to eat eggs these days, I offered to make Christmas brunch for everyone. Also known as... Green eggs and yum!

serves 6
takes 20 minutes

1 tbsp olive oil/ghee
1c onion
2 cloves garlic (optional)
3/4 lb. asparagus, cut into spears
1/3c grape tomatoes, halved
2c arugula or spinach, packed
8 organic eggs
1/2c organic milk or soymilk (not vanilla!)
1 tsp olive oil/ghee
1/2c grated asiago cheese
1 tsp salt
fresh ground black pepper to taste
1 tbsp (or more) chopped fresh cilantro

In a heavy skillet, heat the oil. When hot, toss in the onion and garlic and saute until it’s becoming translucent. Toss in the asparagus and tomatoes with a pinch of salt and saute until it’s bright green and starts to soften. Toss in the arugula, and just as it starts to wilt, turn off the heat and transfer to a bowl.
In a separate bowl, mix the eggs and milk together. In the same pan, heat the oil again, make sure it has evenly coated the bottom of the pan, and pour the egg mix into the pan. Cover and watch carefully as it cooks. After 4-5 minutes, sprinkle the asiago cheese over half the omelette, add the green filling, and fold the other half of the omelette on top. Allow to cook for about 2 more minutes. Remove from heat, transfer to a serving plate, and sprinkle with the cilantro. Green eggs and yum!

Tomato Sauce: Take it Seriously!

My girlfriend Sjanie makes a very similar sauce entitled “Never -Fails-to-Get-You-Laid Tomato Sauce” ...and it’s true to it’s name... The secret to great tomato sauce is LOTS OF IT: lotsa garlic, ample olive oil, copious booze, plenty of salt... and an abundance of time and love! An Italian mama I met in Australia taught me that you need to cook it for several hours in order to get that irrisistible, almost cheesy quality. You cannot rush great tomato sauce! My Danish friend Ole also lived in Italy for a while, and once made me a tomato sauce that had maple syrup in it. He mentioned that while in Italy it’s common to use white sugar to cut the acidity of the tomatoes, he likes using maple syrup because it lends a certain depth to the sauce.

This sauce needs time to get really good. It is an extended, sensual affair... You can do a fresh tomato version when tomatoes are in season... use 10 ripe plum/red heirloom tomatoes and increase the cooking time by at least 2 hours.

1 1/2 tsp. ghee (see recipe further down)
5 cloves garlic
1c julienned onion
1 28 oz. can crushed tomatoes
1 1/2c. red wine
1 tbsp maple syrup
1/3 c. extra-virgin olive oil
1 tsp fresh rosemary
1 tsp (or more) celtic sea salt
ample fresh ground black pepper

Heat the ghee in a heavy saucepan or pot. When hot, toss in the garlic and onion and sauté until translucent, adding a pinch of salt. Then add the tomatoes, 1/3 of the wine, maple syrup, the olive oil and more salt. Allow the sauce to simmer while you do other things in the kitchen - if you’re going for gold with the shiitake phyllo wraps, you’ll have plenty else to do! Add the rest of the wine slowly, over time. The rosemary goes in about 45 minutes into the process. When it’s done, you’ll know because it will taste like it has bound, or “come together.” Usually that takes between an hour and an hour and a half.

simple kimchee

Lady Ks Kimchee

Kimchee is a spicy fermented cabbage condiment native to Korea - an asian sauerkraut, if you will. It’s full of beneficial bacteria that helps to balance your intestinal flora and digest your food, too. The best tool for the job is a ceramic kimchee crock with a water seal that allows air to escape but not to enter. It’s also helpful to have a vegetable press, available at asian markets. The low-budg. in-a-pinch version only requires wide-mouth glass jars.


equipment: crock, press or 2 mason jars
makes 2 1L mason jars

1/2 head purple cabbage, grated
5 cloves garlic, grated
2-inch piece ginger, grated
1 carrot, diced
2 pcs celery, diced
1 c broccoli, cut in small florets
2 habanero peppers
1-2 tsp. salt

Combine the cabbage, garlic, ginger, carrot, onion, celery, broccoli and salt in a large bowl. Mix with clean hands, thoroughly, kneading and massaging the salt into the vegetables. They should immediately start sweating, and that juice will initiate the fermentation. (If you want to speed up the fermentation process, you can stir in a tsp. of diluted miso into the mix). Pour into the crock and seal with water as specified. If you’re using mason jars, press the vegetable mix into the jars, ensuring there is no air. Place the metal flat top on the jar, but DO NOT screw it into place. The kimchee needs to off-gas while it is fermenting and could explode if it has nowhere to expand. Place the jars on a plate or tray in a cool, dark place. Every day you’ll need to “burp” it by pressing on the lid and letting a bit of gas and liquid off. It will take anywhere from 4-8 days to ferment. You can taste the mix to see if it is fully ready or not, but you’ll need to have tasted kimchee beforehand to really know! If you’re using jars and there’s a bit of mould on the top, simply remove the mouldy part. The rest is good to eat, as a condiment for any asian-style recipes that tickle your fancy - noodles, rice dishes, stir-fry, even salads... xo ladyk

christmas lentil loaf

Christmas Lentil-nut Loaf

Ah, the humble loaf. SImply the name decries stomach-filling comfort food that belies subtlety. In my search to create something new and delicious for myself for Chrismas (as the dead bird doesn’t interest me), I mulled over this recipe for several days before birthing it. It’s definently one of the more labor-intensive recipes you’ll see here - perfect for entertaining yourself for an afternoon in the kitchen during holiday season. At least that’s my idea of fun!

prep time: 1 1/2 hours
bake time: 35-40 minutes
makes 1 9x11 baking dish

from the bottom up:

Lentils
3c cooked green or black lentils
3 pcs. rosemary-sourdough bread, toasted and broken into bits
1/2 to 3/4c. vegetable stock
1 tsp celtic sea salt

Duxelles
3c white and/or portobello mushrooms
3 cloves chopped garlic
1 tbsp ghee or butter
1/4c red wine
1 tsp mushroom soy sauce
1/2 salt or more to taste

Sweet Potato
2 med. sized sweet potatoes, cut into rounds 1/2 to 1 cm. thick

Sundried Tomato
1c sundried tomatoes, packed in oil
1 small can tomato paste

fresh basil, if available, for garnish

Start with the duxelles, as it takes about a half an hour to cook down. In a food processor on the S-blade, chop the garlic and the toss in the mushrooms. Heat the ghee in a frying pan and add the mushroom mix when the fat is hot. Add the wine, soy sauce, salt, and saute for 20 minutes - 1/2 hour, until all the liquid is absorbed and the mix tastes mushroomy...
Preheat the oven to 375F. Meanwhile, combine the lentils, bread, half the stock and the salt in a bowl. Toss and mush together at the same time, adding more vegetable stock to help the process. Press into the bottom of an oiled baking dish. Smooth a thick layer of the mushroom mixture on top.
Peel the skin off the sweet potato, slice into rounds and boil until soft. Once they’re cool enough to handle (you can cover with cold water to expedite the process if need be), cover the layer of duxelles with the sweet potato rounds.
Combine the sundried tomatoes and tomato paste in the food processor. Add salt to taste. Once they’re smooth, sweep the top of the bake with the sundried tomato mixture. Cover with tinfoil and bake for 35-40 minutes. Allow it to cool for 10 minutes, garnish with basil and serve with a knowing smile...