3 table spoons of pomegranate molasses (may substitute balsamic vinegar)
5 table spoons olive oil
1 large onion, diced
4 cloves garlic, minced
pink Himalayan sea salt to taste
Use a paring knife separate the radishes from their greens
Wash the radishes and the greens
Roughly cut the radishes into large pieces
Using a paring knife, separate the greens from the tough stems and julienne them. Soak them in water and let the sand fall to the bottom. Remove the greens from the water. You may have to soak several times until there is no more sand in the water you are using to wash the greens.
Dice the onion
Mince the garlic
Place radishes in an oven proof dish with 2 table spoons of olive oil and 2 grinds of pink Himalayan salt.
Roast in a 400 F oven until radishes are tender (about 12 minutes.)
Place a pan on medium heat. Add the onion, garlic and 3 tablespoons of olive oil. Add 3 grinds of pink Himalayan sea salt
Cook the onion mixture till brown (about 8 minutes.)
Add the pomegranate molasses
Add the radish greens. Stir together and cover with a lid.
Let greens wilt for 2 minutes and add the roasted radishes
ENJOY. The radishes get tender and their sharp flavor mellows out. I served this as one of our Thanksgiving sides. My family loved it.
Pumpkin Pot de Crème topped with Cranberry Cardamom Cream
Ingredients: Serves 8
3 cups heavy cream (plus 1/2 a cup reserved for making the whipped topping)
1 cup whole milk
1/4 teaspoon cinnamon
1/4 teaspoon of freshly ground nutmeg
1/4 teaspoon of chai masala (optional)
2 whole cloves
2 inches of ginger, cut into coins
1 vanilla bean
8 egg yolks
3/4 cup granulated sugar
1/2 cup canned pumpkin puree
Agave-candied cranberries (cook fresh cranberries in a little agave syrup)
Whole, raw, shelled pistachios
Cranberry Cardamom Cream: 1/2 cup heavy cream, a tablespoon of agave nectar, a tablespoon of the cranberry syrup from the agave-candied cranberries, and a pinch of chai masala whipped together to soft peaks
Preheat oven to 300 F
In a medium saucepan, heat the cream, milk and spices over medium heat. Stirring occasionally, heat the milk until it just comes to a boil. Set aside for at least 20 minutes.
Gradually add the sugar to the egg yolks and whisk to combine.
Once the cream mixture has cooled, strain it into a large measuring cup with a spout to make it easier to pour.
Whisking constantly, gradually pour in the cream mixture into the egg yolk and sugar mixture.
Whisk in the pumpkin puree.
Using a small ladle, pour the mixture into 8 oven proof ramekins. Place the filled ramekins into an ovenproof glass container.
Place the custard into the center of the pre-heated oven.
Carefully add water to the glass containers the ramekins are sitting in. The water should come half way up the side of the ramekins.
Bake for 30 to 40 minutes. The custard should jiggle a bit when you shake the pan. It will firm up more as it cools.
Remove from the water bath and let cool for 15 minutes.
Tightly cover each ramekin. I have a lid for each ramekin. If you don’t have a lid use plastic wrap. Make sure the plastic does not touch the surface of the custard.
Refrigerate at least 2 hours. Overnight works. I make it the day before serving.
When ready to serve garnish with the Cranberry Cardamom Cream, top with a candied cranberry and pistachios.
My family really enjoyed this for our Thanksgiving Dessert. It was sublime, creamy, very flavorful and not too sweet. ENJOY!!!
Sprinkle the squash cavity with the spice mix and drizzle on olive oil to coat
Roast at 400 F for 10 minutes
Fill with the stuffing and bake for an additional 10 minutes.
Recipe Notes: This a great main dish for a vegetarian. You can par bake the squash and stuff it ahead of time. Then, just before serving you can do the final baking step and serve it hot out of the oven.
Tromboncino Squash grown by Sunset Hill Farms in Smithville, Texas. I bought the beautiful, longest one at the farmer’s market in downtown Bastrop, Texas. I was very excited to see this squash because it is an Heirloom vegetable originally from Liguria, Italy. It tastes halfway between butternut squash and spaghetti squash. I used the long part to make roasted medallions topped with pesto. I used the bottom part to make Stuffed Tromboncino Squash.
The long part of the squash cut into one inch medallions (use any squash you like)
Sprinkle the first side of the medallions with the spice mix and drizzle on olive oil to coat. Gently rub in the spice mix and olive oil into each medallion. Flip the medallions and repeat on the second side.
Preheat the oven to 400 F
Place sheet tray of medallions in the middle of the oven.
Let roast until you see the moisture in the medallions bubbling. About 7 minutes.
Remove the sheet tray from the oven and flip the medallions over. Roast until tender. About 5 minutes. Then turn the oven off and leave in for another 5 minutes. This will allow the side resting on the sheet tray to get nicely caramelized without burning.
Place medallions on a platter caramelized side up. Top with pesto sauce (optional.)
Enjoy with a glass of red wine (not optional, HA!! HA!!, LOL:)
My neighbor, Billy, brought me the first greens of the season from his garden this morning. These fresh greens inspired me to make a version of my dad’s favorite Dal. The traditional version of this dish is made with spinach or mustard greens.
Ingredients: Serves 6
1 cup of dried split mung beans
8 large Tuscan kale leave
8 large curly kale leaves
1 medium onion, diced (1 cup in volume)
2 cloves of garlic, minced
2 small chilies, minced
3 inches of ginger, minced
juice and zest of 1 lime
1 tablespoon tomato paste
3 tablespoons grape seed oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
4 cups water
salt and pepper to taste
1 bay leaf (optional)
Prep the kale by cutting out the stems with a paring knife. Then roll up the leaves and julienne them. This is called a “Brazil” cut.
Cooking the mung beans:
While you prep the vegetables soak the mung beans in enough water to cover
When you are done prepping the vegetables pour off the water the mung beans are soaking in
Add the mung beans to a crock pot with 4 cups of fresh water, a bay leaf and a dash of salt
Turn the crock pot on high and and cook the mung beans until a white foam forms on top
Use a spoon to scoop off the foam. Discard the foam.
Continue cooking the mung beans until they become tender but not mushy. When this stage is reached, the beans will have expanded and will look like the photo below.
Cooking the vegetable mixture:
Coat a medium saucepan with 3 tablespoons of grape seed oil. Add the onion, ginger, chili, black mustard seeds and cumin seeds.
Turn the stove to medium and saute until brown (about 8 minutes)
Add the powdered spices (garam masala, turmeric and smoked paprika) along with the tomato paste.
Turn the stove to low and continue to cook until the powdered spices have bloomed. This should take about 4 minutes.
Then deglaze the pan with the lime juice and add the greens along with a dash of salt.
Cook the greens until they wilt. This will only take 2-3 minutes.
Remove the bay leaf from the cooked mung beans and stir in the cooked vegetables. Add salt and pepper to taste.
1 cup roasted buckwheat (commonly called Kasha in Russian)
1 cup frozen peas
1 medium onion (this one I got from our local farmer’s market)
2 chili peppers ( I used one red and one green given to me by my neighbor, Linda)
1 inch of ginger
2 cloves garlic (this also came from our local farmer’s market)
1 teaspoon whole black mustard seeds (must use black, don’t use the yellow ones for this recipe because they have a different flavor)
1 teaspoon whole cumin seeds
2 tablespoons grape seed oil ( you can also use any other neutral flavored oil)
salt and pepper to taste
Mince the ginger (wash well if you want to leave the skin on), garlic and chilies
Dice the onion
Cover the buckwheat with water. Let it sit while you are sauteing the onions, ginger, garlic and chilies.
Place the grape seed oil in a deep pan. Turn the stove to a medium heat. Add the onions, ginger, garlic, chilies, black mustard seeds and cumin.
Saute until light brown (about 5 minutes)
Drain off the water that the buckwheat that has been soaking in. Add the drained buckwheat to the sauteed onion mixture.
Add one cup of water. Add salt and pepper to taste. Stir. Taste a bit of the water. You know you have enough salt when the taste of the salt in the water is to your liking. Cover and turn the heat to low. Cook for about 10 minutes.
Remove the lid. The water should be almost gone. Add the peas.
Stir and replace the cover. Cook for another five minutes. Turn the heat off and let sit until you are ready to serve.
This is a twist on my mom’s classic Indian Recipe made with white Basmati Rice
I was introduced to roasted buckwheat by my husband. I tried this recipe with the roasted buckwheat and loved its nutty flavor. Upon doing some research, I found out that buckwheat is a low glycemic index food. Meaning that it releases very little insulin into your body. Its tastes like a grain but it acts like a vegetable. It does not spike your blood sugar levels. Thus it is good for diabetics and won’t cause you to gain weight. It is very delicious, nutritious and happens to be gluten free. It also cooks a lot faster than rice.
You can also use almost any other grain (farro, brown rice, pearl barley, quinoa, etc…) to make this recipe. The amount of water and cooking times will vary depending on the grain you use.