Tag Archives: broccoli

NEW YEAR, NEW RECIPES: marinated mushrooms, marinated dehydrated mushrooms, cheezy dehydrated broccoli bites, cheezy kale chips,

POST #875
I had big plans for today (editing a book I want to put on Kindle), but, when I finally fell out of bed at 7 a.m. (2 hours later than my usual wake-up time), I went to the kitchen, looked around, thought about what was in the refrigerator that should get used, thought some more about the mushrooms I marinated yesterday, and thought about what I could do with the portobellas and baby portabellas I bought yesterday. On a trip past the dehydrator shelf in the hall, I saw that, in addition to the 2 lbs of cashews I picked up yesterday, I have at least 3 C-worth of cashews on the rack over the dehydrator. Got lemons, jalapenos, bell peppers, onions, garlic, sea salt, and olive oil. So much for the day tied to the computer. I tied on my apron, and started digging around in my recipes.

MARINATED MUSHROOMS: Let’s start with those mushrooms I marinated yesterday. After I had already started pouring oil on them, I realized that I had accidentally picked up flax oil instead of sesame oil. Oh, well, I do like flax oil on salads. We’ll just hope. I added some garlic to try to make a more flavorful mix. Gave mushrooms to the room-mate guinea pig – she liked them even with flax oil. Still, this morning, I wanted that sesame flavor, and so I drizzled about 1 teaspoon of sesame oil (all I had left) over the mushrooms and tossed them well, to distribute the oil. Then, I decided that, since the carrots in my refrigerator were not getting any younger, I should shave some off a carrot and put that in the mushroom mix as well. Did that with the vegetable peeler – really thin, sheer, see-through carrot shavings, and I chopped them into smaller pieces to mix nicely with the mushrooms. Fed that to the room-mate guinea pig, and she liked it even better, and was excited that it looked like the marinated mushrooms that she can buy in her Japanese supermarket.

After I’d done that, I decided I should do something about all of the other “baby bella” mushrooms I had sitting there. I glanced at a couple of recipes I had picked up from other people, and changed a couple of things here and there, and got to work.

First, I removed that stems and set them aside (I use them for “pulled” barbecue), then I sliced the mushrooms about 1/4 inch thick and put them in a large bowl. I ground a small jalapeno in Magic Bullet, then added some extra virgin olive oil, garlic, a little tamari, and some lemon juice, whizzed it again in the Magic Bullet, then poured it over the mushrooms in the bowl, and massaged it in. After that, I put the mushrooms in the dehydrator.

MARINATED DEHYDRATED MUSHROOMS
20 baby bella mushrooms, sliced 1/2 inch thick
3 T extra virgin olive oil
1 small jalapeno, finely minced
1 T garlic powder
1 t tamari (all of the recipes I saw called for much more, but I don’t much care for salt)
2 T lemon juice

Place mushroom slices in a large bowl.
Blend remaining ingredients, then pour over mushrooms in bowl.
With your hands, toss the mushrooms around with the oil mix until all pieces are well coated.
Spread mushroom slices one layer thick on teflex covered dehydrator tray (you could put them directly on the plastic screen, but the teflex is a lot easier to clean up)
Dehydrate for 4-6 hours

I was planning to dehydrated these mushrooms to a jerky consistency, but, after about 4 hours, I tasted them, and turned around and gobbled up about half of them. I decided I should put them in a container in the refrigerator at that point. (Later, when I called Mom to wish her Happy New Year, and I told her about all of the mushrooms, she asked if they tasted like sautéed mushrooms – it has been so long since I have eaten cooked things, I had to think hard – yes, these dehydrated mushrooms taste like well-sauteed mushrooms!) I liked them so much that I sliced up 2 portobellas, cut them into 1-1/2 inch pieces, marinated them, put them right into the dehydrator, so I can have more of these delicious mushrooms.

CHEEZY DEHYDRATED BROCCOLI: I dug some still-okay broccoli out of the refrigerator, and, remembering a recipe from Nouveau Raw I had seen a while back, decided that I could chop it up into about 2 C of florets , toss it with my cheddar cheese, and dehydrate it, so that was the next project. Man! It is really hard to cover broccoli florets completely with sauce. I got it done anyway. They are in the dehydrator as we speak.

CHEEZY KALE CHIPS: I got the idea for the broccoli since I had a lot of kale which needed to be used. (I figured that I could make one batch of the cheddar cheese and use it on the broccoli as well as the kale – it worked, btw). This kale was labeled “young kale.” I’ll say this about “young kale” – it does last longer in the refrigerator, but, if you are going to make kale chips, it is hard to get bite-sized pieces from those small, tightly curled leaves… I got a lot of “crumbs” along the way. Never mind… two trays of chips are in the dehydrator.

CREAM OF BROCCOLI SOUP

I am not a famous soup person. In fact, if you are waiting for soup from me — well, shall I say, the last soup I made was somewhere at the beginning of the year.  Yes, I make them once in a while, just to keep my hand in, and to make new recipes, but…. there is not a lot of soup around my house.

This soup was just one of those things. I was backed up on broccoli, and I was getting sick of it. I had cashews. Soup was born.

TONIGHT’S SOUP
This was just a quick idea that I had…
2 C broccoli
1 C cashews, soaked and drained
2 C water
garlic to taste
Spike to taste

Combine all ingredients in the VitaMix. Process until smoothe.
Warm in the dehydrator for an hour.

I fed this soup to my non-raw Japanese room-mate and she asked for seconds. That is usually a good sign of success.

I’m excited again!!! Vegetables coming!!!! Just seeing how excited the other people looked when they opened their boxes last week brought me back to wonder of the CSA distribution.  Yippee!!!! Yes, I remember how I struggled to make the payments earlier in the year, but… now it is like free food, all of  it good, some of it mysterious….

Here is what they promise this week:

TOSCANO KALE………………..1 bunch
RAINBOW SWISS CHARD…….1 bunch
BROCCOLI……………………….1 piece
RED ROMAINE LETTUCE…….1head
GREEN BOSTON LETTUCE…..1 head
STRAWBERRIES…………………1 pint
RHUBARB.……………………….1 bunch

I’m very excited about the rhubarb – I still need to figure out some raw recipes, but last year, I made a very nice citrus-y drink with some of it.  The strawberries are a plus!!!! How nice of them to include some strawberries in the regular distribution (for those of us who did not order the “fruit extension”) I will be getting the regular fruit share when that starts, but this is a nice nice plus.

I love kale – I make a nice raw marinated/massaged kale dish — I will post a new variation shortly.

I am not your biggest fan of lettuce, so I will probably trot off to get some apples and bananas to make smoothies with the lettuce.

This is my first experience with chard. It looks like lettuce. I will have to play with it.  Maybe it is marinatable.

Broccoli is broccoli. Maybe I can come up with something new to do with it this time.

I went to a raw food fair this past weekend and stood by the Vitamix lady (she was a new one, and very cute – I mean, she had the patter, but she added something to it… it almost seemed like she was talking to a pal in her kitchen, rather than just repeating the same spiel over and over again.) I watched her make about 4 things, so I got some new ideas.

GOTCHA!!!! What about my CSA share while I’m on the Master Cleanse?

No, you won’t catch me sleeping (at least, not for long!)

When I started my Master Cleanse, I immediately worried about what to do with all the carrots, beets, turnips, rutabagas, radishes, garlic, celeriac, apples, and potatoes I was going to get on Thursday.  I did not worry long… I gave half of my potatoes to Mrs. Murphy, my next-door neighbor lady from Scotland, who is 79 years old and having trouble getting around — she just loves potatoes!!!   For the rest, I have a dehydrator (nyah nyah nyah nyah nyah!!!!)

I immediately went into the refrigerator and pulled out all of the beets, carrots, rutabagas, celeriac, radishes, and garlic that were still left in there from before, washed them, peeled them, cut them up, processed them to applesauce  texture, and dehydrated them… On Valentine’s Day, I got more.  Tonight I am taking care of that.  I only have some watermelon radishes left to dehydrate (I am debating whether to slice them to paper thin and dehydrate, or just process them finely.  I will probably go with the finely processed option.

Since I figured out , during the “summer CSA distribution” that I could dehydrate lettuce and mystery greens, to deal with later, and since I dehydrated  those 40 lbs. of  tomatoes in last summer, I have been a dangerous girl when facing down vegetables!!!  Now, what I cannot consume goes to the food processor post haste. (I can always  figure out what to do with it later– usually I just soak it and add it to sea vegetable salads, pates, crackers, pates.)

 So, I reckon I have dehdrated about 20 lbs. of beets (they all fit in one large ZipLoc baggie, and about 20 lbs. of carrots, (1 ziploc).  

I will give some more apples to Mrs. Murphy, and then I will dehydrate the rest , maybe making some fruit leather out or some of them, some rings out of some of them, and then powder for juices and sweetening from the rest of them. 

I need to look at dehydrating potatoes.  I have heard that soaking them will remove the starch.  I have not seen any information on dehydrating them.  I guess I will risk soaking them for 8 hours then dehydrating  them. Then I will find out if you can do that, and publish the results of my experiment.

I drink my lemonade while I am processing all these vegetables and fruit, so I don’t have the temptation to eat any of them.  I just think about possible recipes while I work.  I am excited about having a wide variety of ingredients to work with when I do get back to solid food.

SON OF CSA: I got into the Winter CSA

There I was all worried that I would have to start paying a lot to buy vegetables between now and next May when the CSA starts up again.  When I heard that there was a possibility of a winter share, I was there!  Local seasonal vegetables? Need I say more?

I did not really think I would get into the Winter Share: they said there were only 30 shares available, by lottery, and, by my count, on the last night of the CSA, 76 people said they wanted in.  Of course, wanting in involved sending an email and praying– the selection was to be by lottery.  Intensely cynically, I figured there were about 8 core members, and add to that their good friends, which would leave maybe 8 real lottery  slots.  Lo and behold… only 21 people applied, so everyone who wanted a piece of the action got in, including me!!!! 

Okay, it is the wrong time for this girl who lives on a shoestring….but I will pull in the belt, make presents from what is already here, forego yoga for another month….  BECAUSE the $250 I paid will bring me organic vegetables, fruit of some sort (probably apples), and raw cider once a month for the next 5 months.

 The winter share is 20 lbs of “farmer’s choice”

My share today included a whole lot  of potatoes, about 5 lbs of really big carrots, several unusual-looking  beets of different sizes, 2 big celeriac bulbs, leeks, 2 “personal-size” heads of broccoli, 1 small bunch of kale, 2 bulbs of garlic, a small head of cabbage, and several lbs of parsnips.  

Getting home with all that in my bag on my back was a challenge — the streets were slick with slush from the “snowstorm” we were supposed to have today…  I walked the LOOOOOOONG block to the subway and opted to take the N train into town, walk across the platform at Lexington, and take my R train back home (still an incredibly lucky commute, considering I was doing rush hour and toting 20 lbs of vegetables.  That way, my actual walk with the vegetables on my back was only about 1 long and 2 short blocks. (halleluia!!!!)  This is the way life works here (if you live in “car-land”, try to imagine walking 1/4 mile with 20 lbs over your shoulder and wobbling around on your back)

10-11-07 SHARE: What I Got

10-11-07-share-2.jpg

As usual, my box was a surprise! No surprise there!

Spinach ________________ 3 Tomatoes
Broccoli Qty:____________ 2 heads
Baby Bok Choi Qty:______ 4 pieces
Green Kale Qty:_________ 1 bunch
Red Leaf Lettuce Qty:____ 1 head
Red Batavian Lettuce ____ Qty: 1 head
White Salad Turnips______ Qty: 2 bunches

Red Radishes ___________ NO SUBSTITUTION!!!!
Long Red Peppers _______ Qty: 3 pieces

The kale is pretty, and the turnip greens are nice-looking. The broccoli looks good too. Whatever will I do with all this lettuce? At least it is the nice soft kind. I guess it is going to be another week of salad nights. I wonder if you can dehydrate lettuce? I will probably dehydrate some of the red peppers.

I got some apples and some pears, too. Yum. I think I will juice some and then dehydrate the rest.

10-11-07 SHARE: What They Promised

This is what they promised. 

Spinach                             Qty: 1 bunch
Broccoli                            Qty: 2 heads
Baby Bok Choi                Qty: 4 pieces
Green Kale                      Qty: 1 bunch
Red Leaf Lettuce            Qty: 1 head
Red Batavian Lettuce     Qty: 1 head
White Salad Turnips        Qty: 2 bunches
Red Radishes                  Qty: 1 bunch
Long Red Peppers           Qty: 3 pieces