Sunday, June 27, 2010

Kale chips & more

Summer crops are on the verge of harvest...
in the meantime, enjoy these recipes below for the hearty remainders of spring:
Shares this week will probably include:
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Scallions
Chinese Cabbage (Napa Cabbage)
Kale
Kohlrabi
Last of the broccoli
First of the summer squash
Lettuce
Pick-your-own Peas (sugar snap & snow)
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KALE CHIPS!
http://www.recipezaar.com/recipe/Kale-Chips-110071
Farmer Erin's tips:
Try sprinkling soy sauce or tamari instead of salt, or try with garlic powder, curry, hot sauce, etc.
Check the oven often- they cook quickly & can burn easily!

CHINESE CABBAGE SALAD
Dressing:
1/3 cup balsamic vinegar
1/2 cup sugar
2/3 cup olive oil
2 tablespoons soy sauce
Salad:
1 head Bok Choy or Napa cabbage, chopped
1 bunch green onions, chopped
1 pkg ramen noodles
4 oz slivered or sliced almonds
1 tablespoon butter
Mix dressing ingredients. (Speed mixer will thicken dressing.) Set aside.

Chop cabbage and green onions.

Crush ramen noodles. Discard flavor packet. Mix with almonds and butter and brown in skillet. Use as garnish on top of salad.

Mix as needed then serve.

*This salad should be made and served immediately as it will get soggy if stored after mixing.


SCALLION PANCAKES!
This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. If I have time, I like to add sliced red chili peppers and white onions. Carrots, zucchini, mushrooms, and kimchi are also popular

Ingredients:

  • 2 cups flour
  • 2 eggs, beaten
  • 1.5 cups water
  • 1 bunch of scallions, halved and cut into 2-3 inch lengths
  • 1 tsp salt
  • Oil for cooking

Preparation:

  1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.

  2. Heat a saute pan over medium heat and coat with a thin layer of oil.

  3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).

  4. Cook for 3-4 minutes until set and golden brown on bottom.

  5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

  6. Serve with soy or spicy dipping sauce:
  • 1/3 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp chili pepper flakes
  • 1 Tbsp scallions, thinly sliced
  • 1 tsp finely chopped garlic