Breadwinner

……………………………………………………. Baking our mark

Asparagus, pea and radish salad June 27, 2012

For the first time ever, I’m growing radishes in my yard. They’re terribly exciting because the red starts to show through the soil very early – and the greens grow to be enormous rather quickly.

As a result, I’m been looking for radish recipes – and something along these lines seems to be quite the thing this summer. It’s quick, easy and really delicious.

Note that it’s important to eat this right when it’s done. While it’s still edible, refrigeration does nothing good to the dish.

Asparagus, Pea and Radish Salad– adapted from a bunch of sources; everyone seems to like some combination of radishes and peas as a summer salad

2 tsp. cumin
2 Tbs. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil
3 Tbs. chopped fresh dill

1.5 lbs. asparagus, tough ends discarded
5 oz. frozen peas, thawed
8 or so radishes, greens discarded, thinly sliced
1 Tbs. butter

In a small bowl, whisk together cumin, lime juice and honey. Slowly add oil, then stir in dill. Set dressing aside (or refrigerate if you’re making ahead of time).

Steam asparagus until crisp-tender (less than you normally would), then immediately transfer to an ice bath. Let it cool completely, then pat dry. At this point, you can refrigerate the asparagus for up to a day.

In a large pot, heat butter over medium. Add asparagus and heat until it begins to get warm. Then add peas and cook until vegetables are warm, stirring occasionally. Remove from heat, transfer to a bowl, and stir in radishes.

Pour dressing over and stir to coat. Serve immediately.

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Simple Veggie Stir-fry September 3, 2011

It’s that time of year again wherein working (3 jobs this time around) and full-time school converge to make cooking interesting things a secondary, sometimes tertiary activity. (I could venture to say when is it not that time of year actually…) Things have started off swimmingly with classes, although at the end of the day I’m pretty exhausted and headache-y most of the time. Solution 1: drink more water throughout the day. Solution 2: eat meals with a lot of different colored vegetables, and not just cobbled-together unrelated/minimal energy sources. Such as watermelon and matzoh crackers. Yes, I just admitted that. Don’t let it happen to you; make this stir-fry instead.

2 cups frozen peas

2 cups frozen cauliflower

1 cup frozen sweet corn

1 cup frozen orange bell pepper, sliced

1 cup sliced mushrooms, dirt patted off

1 medium onion

1 clove garlic, minced

1 teaspoon fresh grated ginger

2 eggs, whisked*

1-2 tablespoons balsamic vinegar

Black pepper to taste

Saute onion, ginger, and garlic until onions are translucent. Add mushrooms and saute on high heat. Deglaze pan with the vinegar after about 3 minutes. Add remaining vegetables and stir until cooked through on medium heat. Season to taste, and remove from pan to serving dish. Using the same pan, pour in the whisked eggs evenly and cook on medium-low heat as you would for an omelet, flipping over after about 3-5 minutes. Serve atop the veggies or crumble it into the mix.

*Omit the eggs if you want to keep it vegan.

 

Peas with Bacon Vinaigrette April 27, 2011

Filed under: Salad,Side dish — krandle @ 10:34 pm
Tags: , , , , , ,

Usually, I believe vegetables are best served relatively plain. Broccoli should generally not be covered in orange cheese sauce, asparagus should not be doused with lemon, and corn really doesn’t need butter. However, I am breaking my own desire to keep my vegetables healthy with this delicious side dish.

Peas. With bacon. It’s delicious. Maybe it defeats the purpose of vegetables, but it does make for a really easy side dish when you have an otherwise dull meal. And this is one recipe from Everyday Food that I didn’t actually alter. (I don’t actually think a dish with bacon needs too many other spices.)

Peas with Bacon Vinaigrette 

4 slices bacon, cut into 1/2-inch pieces
2 small shallots, finely chopped
2 Tbs. white-wine vinegar
1 bag (16 oz) frozen peas, thawed
Salt and pepper
2 Tbs. fresh mint leaves, coarsely chopped

Heat bacon in a large skillet for about 6 minutes, or until bacon begins to crisp. Add shallots and continue cooking for about 6 minutes, or until shallots become translucent and start to brown. Then, stir in vinegar. Add the salt, pepper, and thawed peas, cooking until warmed through. Then, top with mint leaves. [YES! The mint leaves are crucial – they make the flavors stand out from one another and keep the dish tasting fresh]

And you’re done. When divided into 4 portions, you get 206 Calories: 11 g fat, 9 g protein, 19 g carb, 5 g fiber [I made my servings quite a bit smaller; you don’t need a large helping to enjoy the flavors or feel sated]