Category Archives: veggies

Braised chicken thighs with squash and mustard greens


A 1 pot meal. takes a little work but its very tasty. based on a bon appetit recipe

4 lbs bone in chicken thighs
8 scallions white and light green parts cut into 1 inch pieces, dark green thinly sliced
2 serrano chiles
2 inch piece of ginger peeled and thinly sliced
1 cup white wine
1/2 cup soy sauce
2 cups chicken broth divided
3 Tbsp brown sugar
2 Tbsp sesame oil
2 Tbsp rice vinegar
1 acorn or butternut squash peeled and cubed
2 bunches mustard greens stems removed and roughly chopped
2 Tbsp vegetable oil

in a large dutch oven heat the oil
working in batches brown the chicken thighs skin side down 8-10 minutes
remove and set aside
pour off all but 2 Tbsp of the fat and oil
saute scallions, serrano and ginger 3 minutes
add the wine and cook 5 minutes or until reduced to 3 Tbsp
add the soy sauce, brown sugar, sesame oil and 1 cup of the broth
bring to a boil and reduce heat to a simmer
return the chicken to the pot, skin side up, overlapping in needed
simmer 30 minutes or until the chicken is cooked through
remove the chicken from the pan and set aside
add the squash and greens to the pan, simmer  partially  covered 10 minutes
uncover and raise heat to medium and cook 10 more minutes
add the vinegar and stir, return the chicken to the pan and cook 5 minutes
sprinkle the green scallion slices over all

serves 4



Beet and Kohlrabi latkes


a different,lo carb take on potato latkes

2 medium beets,peeled
1 kohlrabi peeled
1 medium onion
1 egg beaten
3 Tbsp flour
3 Tbsp oil

grate the beets,kohlrabi and onion together using a medium grater
place in a strainer and squeeze out the excess liquid
stir in the egg and flour and mix well

Heat the oil a skillet over medium high heat until a drop of water sizzles
scoop about 1/3 cup of the beet mixture into the skillet and press down with  a spatula to form each latke

cook over medium high heat 5-7 minutes. flip and saute 5-7 minutes on the other side

serves 2-4

Chicken in a pot with barley and vegetables


A hearty meal for 4

3/4 cup pearled barley
1 whole chicken 5 lbs or so
4 carrots roughly chopped
3 leeks,white and light green only,sliced into 1 inch pieces
2 onions roughly chopped
1 bunch kale
3 garlic cloves peeled
3 sprigs fresh rosemary
1 bay leaf
2 cups canned chicken broth
1 Tbsp oil
1/4 cup brandy

prepare the barley according to the package directions. drain and set aside
Season the chicken inside and out with pepper. place the rosemary,bay leaf and garlic cloves in the chicken cavity

In a large dutch oven heat heat the oil
place the chicken breast side down. cook until browned 8-10 minutes a side or so
remove from the dutch oven and set aside
pour the brandy into the dutch oven and stir up any browned bits
add the kale and cook 2-3 minutes until it starts to wilt
return the chicken to the dutch over and sprinkle the onions,leeks and carrots around the chicken
pour in the chicken broth and 1 cup water
bring to a boil
reduce heat to  medium,cover and cook 60-75 minutes until the chicken is cooked throughly

remove the chicken from the dutch oven and carve
stir the cooked barley into the broth to rewarm

serve the chicken with some barley,broth and veggies in bowls

serves 4


Farfel(toasted egg barley)


this is a traditional jewish side dish. easy to make and very tasty

1 package toasted egg barley (2 cups) (i use Manischewitz) *
1 lb mushroom sliced
2 medium onions diced
2 tbsp butter or 1 tbsp butter and 1 tbsp schmaltz
2 1/2 cubs chicken broth

in a stovestop safe casserole dish melt the butter/schmaltz
saute the onions/mushrooms until the onions are brown
stir in the chicken broth
bring to a boil
add the egg barley
cover and simmer 15 minutes until the water is absorbed

* if toasted egg barley is unavailable israeli couscous can be used lightly toast in a saute pan before adding to the broth

Kale with lemon and tomatoes


i wanted a tasty dish using kale since its so good for you. heres what i came up with

1 bunch kale,tough stems discarded and roughly chopped
1/2 lemon thinly sliced and each slice cut in half
1 Tbsp honey
1/2 pint grape tomatoes cut in half
1 jalapeno seeds removed,diced
1 Tbsp oil

in a large saute pan heat the oil
add the lemon,honey and jalapeno. saute 2 minutes
add the kale and saute 2 minutes
add the tomatoes and continue sauteing until the kale is wilted,1-2 minutes more
serve hot

3-4 servings

Broccolini in Oyster sauce


the traditional chinese vegetable dish but made with borccolini instead. chinese broccoli (gai lan) could easy be substituted if desired

1 lb broccolini or chinese broccoli (gai lan)
1 Tbsp oil
2 scallons chopped
1 1/2 Tbsp minced ginger
3 garlic cloves,minced
3 Tbsp oyster sauce
1 1/2 Tbsp soy sauce
1 Tbsp shaoxing rice wine (or sherry)
1 tsp sugar
1 tsp sesame oil
1/2 cup water
2 tsp cornstarch

in a small bowl combine the oyster sauce,soy sauce,wine,sugar,sesame oil,water and cornstarch
blanch the broccolini in boiling water for 2 minutes. if using  gai lan slice diagonally  first. after blanching immerse in cold water to stop the cooking. then drain and dry

In a wok heat the oil until very hot. strifry the ginger,garlic and scallion 10 seconds. add the broccolini and stir fry 1 more minute. add the seasoning sauce and stir fry until the sauce thickens

Pumpkin curry soup


1 medium sugar pie pumpkin
1 Tbsp oil
1 onion diced
3 cloves garlic minced
3 cups vegetable broth
1 14 oz can coconut milk
1 Tbsp minced ginger
1 Tbsp madras curry powder
1/4 tsp ground black pepper or to taste

preheat oven to 375
slice pumpkin in half,remove seeds and string
roast pumpkin 1 hour or until soft
allow or cool and scrape the flesh from the skin and set aside
in a soup pot heat the oil add the onion and saute until softened. add the garlic  and cook 30 seconds more
add the reserved pumpkin and vegetable broth,add the curry powder,ginger and pepper.
using an immersion blender puree well
heat to boiling and reduce heat to low simmer
stir in coconut milk  and simmer 15 minutes
add more black pepper if desired