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Tag Archives: kale

Kale and roasted tomato risotto

11 Saturday Jan 2014

Posted by Zoli in comfort food, rice, risotto, vegan, Vegetarian

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Tags

Jamie Oliver, kale, risotto, roasted tomatoes

kale and tomato risotto
Have you ever met a man, woman or child who doesn’t like risotto? I haven’t. I do know a lot of children who don’t like kale however, so this one was just for hubby and me.

Kale and roasted tomato risotto
serves 2 as a main or 4 as a side dish
1 bunch soft-leaved kale like Lacinato or Lavendar
1 tomato, chopped
4 cloves garlic
olive oil
1/2 onion, chopped finely
1 celery stick, chopped finely
1 cup risotto rice such as arborio or carnaroli
1/4 cup white wine
2-4 cups vegetable stock (or water mixed with 1 cube vegetable bouillon)
1 cup of reserved cooking liquid from the kale
about 2 tablespoons butter
shredded parmesan or mature cheddar (optional)

1) Roast the tomatoes on a baking tray with olive oil, salt and pepper, and about 3 cloves garlic (whole and in their skins) in a hot oven for 15 minutes. About 375F or 400F.

2) Melt the butter in a heavy bottomed pot and gently cook the chopped onion, celery and 1 clove of sliced garlic. Cook on a low heat until onions and celery are translucent and soft–about 10 or 15 minutes.

3) Add the rice and stir, coating with butter. Add more butter if you need to. Risotto=butter. Then add the wine and turn the heat up a little to cook off the alcohol.

4) Ladle in the stock a little at a time, stirring and cooking down, and then ladling in more. Or you can dump it all in, turn the heat down low, cover the pot and stir it occasionally. This is more of the Jamie Oliver risotto method. I have tried both methods and I tend to use the Jamie Oliver way as I’m not trying to impress my husband or my kids. I just want to make a yummy, creamy, tender and chewy risotto! If you are not a risotto master, then you must be careful to a) stir often, and b) keep an eye on the liquid and add more as needed. Risotto should be starchy, creamy and wet. Dry, overcooked rice is NOT risotto.

5) While the risotto is cooking, wash and chop the kale (stems are fine to be left in) and then simmer in a pot with a cup of water till tender. A bit of chew and texture is nice so don’t overcook the kale to mush. Squeeze the excess water out of the greens and set aside. Reserve the cooking liquid and add to the risotto rice as needed. This way you are not wasting any nutrients from the kale water.

6) When the risotto is cooked but still chewy, fold in the kale and roasted tomato. You can also add the roasted garlic or discard. Up to you. The risotto is finished when the rice is fully cooked but just a bit chewy and there is still plenty of thick risotto liquid in the dish. If it seems a little dry at any point, add in a little more stock.

7) Season with salt and pepper to taste and shredded parmesan. I thought this barely needed any cheese at all. To veganise it simply leave the cheese out altogether.

Kale and tomato risotto

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Jap Chae with mushroom and kale

03 Tuesday Dec 2013

Posted by Zoli in gluten free, healthy, Korean, pasta, peanut free, quick and awesome, rice, vegan, Vegetarian

≈ 4 Comments

Tags

chop chae, gluten free, jap chae, kale, mushrooms, rice sticks, stir fry, vegan, vegetarian

vegetarian jap chae

vegetarian jap chae

vegetarian jap chae
Oh man, the special food that reminds you of being a kid! For me, it’s many things Korean. I have no Korean family to teach me the food I ate for a year as a child living in Seoul (and I’m a veghead) so I’ve been rediscovering this food through cooking and trying out vegetarian substitutions. Well of course, nothing beats eating in a Korean restaurant, but we don’t go out to eat that often. Ha, I know that sounds like I’m feeling sorry for myself, but after this lunch I can tell you, oh no I am not!

Bonus points to those who can see that I used the wrong noodles in this dish. They are not Daang Myun noodles (당면), also known as glass noodles, as I haven’t been to the Korean market for a while. I used rice sticks as a substitute. Very different texture but still tasted amazing. I recommend picking up some packets of Daang Myun when you have the chance. They won’t go anywhere and are a great pantry filler. Also of course, invest in good dark soy sauce and premium sesame oil. These are things to buy in bulk!

Jap Chae or Chop Chae is traditionally made with beef strips and I chose to use the meaty portabello mushroom as a veggie substitute. For the meat lovers out there, here is a video of the traditional preparation. Everyone else (including you lovely vegans and gluten free peoples), carry on reading!

Ingredients
Serves 2-3 people as a side dish
2 or 3 bunches of daang myun noodles (or one packet of rice sticks)
1 small bunch of spinach or kale
2 portabello mushrooms, sliced into hearty strips
handful of dried or frozen shitake mushrooms*
4-6 spring onion or green onion, washed and cut in thirds or fourths
1 white onion, cut into chunks
1 carrot, juliened
3 cloves garlic, smashed and chopped
soy sauce
good quality sesame oil
about 1-2 tbs sugar
olive oil
toasted sesame seeds
fresh ground pepper

*If using dried shitake mushrooms, soak them until soft beforehand

1) If you have the daang myun or glass noodles, boil them for a couple minutes until soft and chewy. Taste one to see. Then drain but do not rinse.
If using rice sticks as I had to, follow the instructions to soak them until soft. Then drain.
Whichever noodles you use, when they have been drained, set in a large bowl and mix with 1 tbs soy sauce and 1 tbs sesame oil so they do not stick together. When they have cooled a little, take some clean scissors and roughly cut them into longish pieces.

2) If using kale as I did, cut out the thick stem before cooking. Simmer the spinach or kale for 1 minute in some boiling water. Rinse the kale under cold water and then squeeze all the water out. Chop roughly and season with a little soy sauce and sesame oil. Add the greens to the big bowl of noodles.

3) In a large wok, heat up a little olive oil and fry the julienned carrot for a minute. It should still be firm, but not crispy. Add to the large bowl.

4) Next flash fry the green onion on a high heat. For less than a minute. Add it to the bowl.

5) Do the same with the chopped onion.

6) Next the mushrooms and garlic. The mushrooms will act as a kind of seasoned meat-like item in this dish. Heat up a little more olive oil in the wok, then add the garlic, portabellos and shitakes. The heat can stay fairly high. Cook for a minute and then add 1 or 2 tbs of soy sauce, 1 or 2 tbs of sesame oil and a tsp of sugar. Mix and taste a mushroom. It should be pretty yummy, but if not, add a little more sugar and maybe a little more soy. Cook another minute or two till some of the mushroom liquid has been absorbed and the garlic is completely cooked. The mushrooms should be pretty magnificent. Then add the mushrooms and garlic to the bowl.

7) Pour over the large bowl of noodles and veggies about 1 tbs of soy sauce, 1 tbs of sesame oil, a few grinds of black pepper and 1 or 2 tsp of sugar. Make sure your hands are very clean and then mix all together thoroughly. Taste and add more seasoning if needed. In the end I used about 2 tbs of soy and sesame and 2 tsp of sugar.

Sprinkle toasted sesame seeds all over. Serve with rice and kim chi or on its own.

chopped veggies

kale

fried carrots

fried green onion

fried mushrooms and garlic

chop chae, jap chae with rice noodles

mushroom and kale jap chae

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