Grilled Bok Choy w/Spicy Vinaigrette

One of my favorite cold weather recipes (which I haven't made in awhile), is this delicious Asian Braised Short Rib recipe from Emeril. No pre-browning necessary, just throw it all in the pot, sit back and relax for about 3 hours while the aroma drives you nuts.

They aren't common, but if you ask a butcher, they will get you boneless short ribs. (Normally I would agree that the bone adds flavor, but these little hunks of goodness have a layer of fat, and sometimes wrestling the good stuff off is more trouble than it's worth. By the time you get rid of the bone and the fat, sometimes there isn't much left to love.

I have successfully made this recipe in a slow cooker. I attempted it once in the pressure cooker and didn't love it as much.



While the strained braising liquid is reducing away, you have time to make a pot of Jasmine rice to help soak up that liquid, and throw some baby bok choy on the grill pan and mix up a spicy vinaigrette. If you have one of those handy fat separating strainers, now is the time to get it out.

The short ribs are even better the second day and you can scrape off some more of the fat that comes to the top when it's chilled.

Grilled Bok Choy with Spicy Vinaigrette (Gourmet Magazine - RIP)

1 head bok choy, cleaned and sliced into serving pieces
VINAIGRETTE:

1/8 cup rice wine vinegar
Salt and pepper
1 green onion, chopped
1 tablespoon chili sauce
1/4 cup vegetable oil
1 tablespoon sesame seeds


In a bowl, combine vinegar, and chili sauce and season with salt and pepper. Whisk in oil. Stir in the green onion and sesame seeds. Heat grill and lay bok choy pieces on the hot grill. Grill 2 to 5 minutes until crisp tender. Dress with vinaigrette and serve.

Brussels Sprouts with Bacon and Figs

Debbie and I were both planning on making this Mark Bittman recipe with the Brussels Sprouts in the final :-(, CSA box of the season.

This one should convert any sprout haters. Per the Bittman video, I used fresh figs and just tossed them in right at the end. This is also a good one to bust out your better bottle of balsamic vinegar. Fig flavored, if you've got it.

The sweet and salty play against the shredded (therefore disguised to the unknowing) sprouts is divine.

I have to say too, that the radishes were some of the tastiest I've ever had; even the biggest ones were fairly sweet. I ate 'em all with a little salt while making dinner, which in addition to this recipe included a few slices of smoked pork tenderloin with a spoonful of pepper jelly and some smashed cannellini beans with herbs. Mmmmm.

I'll be retaining water like the blimp tomorrow, but it was definitely worth it!

Corn, Green Bean, Brussels Sprouts Saute w/Butternut Squash Seed Oil

My last CSA box went on vacation with me to the Finger Lakes in New York last week. The corn is from the Stan Hywet Market, the beans are from Bakers Produce from the Howe Meadow Market, and the brussels sprouts and onion are from the box.

Ohio local, met Ithaca local, when I sauteed the onion and some gigantic garlic in a little leftover bacon fat from The Piggery stand at the Ithaca market.

Use whatever vegetables you have that looks good, or needs used up. Zucchini would be good, bok choy, or cabbage, too.

Corn, Green Beans, Brussels Sprouts Saute

3 Ears of corn on the cob, boiled, then cut off the cob (leftovers from another meal)
Couple of handfuls of green beans, trimmed and cut into 2" pieces
Handful of Brussels Sprouts, outer leaves trimmed
Red or Yellow Onion, sliced
couple of cloves of minced garlic
olive oil or bacon grease
S&P
Butternut Squash Seed oil (or butter or extra virgin olive oil) - couple of tablespoons to finish

Bring large pot of salted water to boil. Add corn, beans, and sprouts and boil for 5 minutes, then drain. Remove corn from cob when cooled slightly.

Heat large skillet with oil or grease. Saute onion until softened, then add garlic and saute a minute of so. Add the rest of the veggies and toss to heat through. Season with S&P.

I finished with a new product made in the Finger Lakes, Butternut Seed Oil, which was nutty and added a nice toasty flavor, but butter or olive oil would work fine.

Have a Healthy Halloween!!!

Pumpkins



Pumpkins are the healthy side of Halloween. If there was only more (real) pumpkin filled candy in Halloween bags we would be OK! Ninety-nine percent of pumpkins produced are carving pumpkins, which are more stringy than cooking pumpkins, which are typically smaller and sweeter. But the seeds in your carving pumpkins are great!

Pumpkins have been used for food, fun and healing for centuries. The orange color shows that they are high in beta carotene, but they also contain other anti-oxidants that are especially good for the eyes, which makes them a good vegetable if you want to sharpen your vision or prevent cataracts. I am always looking for a miracle food so I don't need my glasses to drive...maybe I will develop a new found love for pumpkin bread this fall :)! Pumpkin is also loaded with Zinc, Potassium and fiber.

Pumpkin Seeds are also really, really good tasting AND so good for you, so I have to mention them here. The seeds contain many of the nutrients of the pumpkin flesh, but have more fiber, protein, and contain omega-3 fatty acids. You will also find Phytosterols, which actually reduce to cholesterol, enhance immune system and can decrease the risk of cancer. These effects are so huge that Phytosterols are extracted and added to foods like margarine, which allows the manufacturers to say they are a cholesterol reducing food. Margarine is also one of the most processed foods on the planet. So.... instead of eating all of the added chemicals and junk that is in margarine, why not go straight to the source? Pumpkin butter?

Here is some info on how American Indians used pumpkins for healing:

• Yuma tribes created an emulsion from pumpkin seeds and watermelon to help heal wounds. The seed oil was also used to treat burns and wounds.
• Catawabas ate pumpkin seeds either fresh or dry as a medicine for kidney support.
• Menominees mixed powdered squash and water to for urinary support.
• Modern folk healers believe the pumpkin to be beneficial in ridding the body of intestinal worms and also believe the ground stem of the pumpkin brewed into a tea may help ease women during their menstrual cycle.

And here is a link to the 10 benefits of pumpkin seeds:

http://www.healthdiaries.com/eatthis/10-health-benefits-of-pumpkin-seeds.html

Did you see the 1,725 lb. pumpkin grown near Massillon? Here is a link to the video.

http://www.fox8.com/wjw-news-massillon-pumpkin-world-record,0,226922.story

Eat Your Veggies, Improve Your Health

Health care reform is such a hot topic right now, so I thought I would throw in my 2 cents ;).

Technically, the company that I work for is the largest health insurer in the United States. Because of this I get asked by friends, family and clients all the time about my views on health care reform, the hottest thing since cupcakes.

Conventional medicine is basically reactive. Get sick then the doctor will give you a drug or do surgery to fix it. Get cancer then get chemo. Have a heart attack then get bypass, oh and they might throw in stop smoking and eat better. The advances we have made in this type of treatment are phenomenal, but as a nation we need to put a stronger emphasis on stopping the train wreck before it happens.

Over 75% of health care dollars are spent on chronic conditions and over 50% of these chronic diseases are due to lifestyle choices like what we eat and how much, how active we are, how we sleep, stress levels, smoking. It's not always genetic, my friends. And the good news is that we have the power to change that.

There is no question that preventive health care is hugely important, but that doesn't just include getting your annual physical. It includes things like cooking all of your greens from last week's box and eating your peppers and your beans! You have made one of the best choices you can make for your body by joining the CSA and having access to the freshest fruits and vegetables every week.


Our bodies were made to live off of fresh foods and the more whole, natural foods you consume, the more likely your body is to feel great and not get sick, therefore not increase health insurance costs. Fresh vegetables have complex structures made up of enzymes, vitamins, minerals and nutrients that naturally prevent disease, control blood sugar levels, and give your cells energy.

And it's not even just about eating any old vegetables that the grocery store has in stock. It's about the energy that these fresh vegetables from your White House Gardens CSA box contain and transfer to you. The energy from the fresh radishes that were just picked a few days ago is so much more vibrant and alive than ones that have traveled thousands of miles and have been in and out of trucks before making their way to your grocery cart. And it's about eating what is in season to get the most nutrients out of your food.

So congratulations on treating your body right and being a part of this CSA! You've already made a great decision for your health.

Eggplant Sub with Smoked Mozzarella & Tomato Jam

Not too many things make me want to go to the grocery store at 7:00 pm. Do I really need something now? (except maybe wine -lol).

I was updating my fall menus today, and when I found this recipe I had saved from a Rachael Ray magazine, I thought, I have to make this NOW. (well, and I did need wine) I knew I had an eggplant and the red onion, but no cheese or roll.

A package of smoked mozzarella cheese, and a sub roll, and off we go to light the grill. Bonus - I found arugula in the frig that I forgot had been in the box last week.

Eggplant Sub with Smoked Mozzarella and Tomato Jam

I made a side of sauteed Baby Bellas with a splash of Balsamic vinegar. It was a delicious, satisfying, 'who needs meat', kind of meal.

Tuscan Cabbage and Mushrooms

I saved some of that monster head of cabbage for this recipe and I'm glad I did. Also used the leeks. I picked up the shiitake mushrooms, also local from Killbuck Valley Mushrooms, sold at Mustard Seed.

I came late to the mushroom eating party. The only exposure I had as a child was the awful, slimy, weird textured canned version often found on pizza. I was convinced most were poison, and my parents were secretly hoping I got a bad one.

Even tonight I was thinking that Shiitake were not my favorite, but I have to admit, a little pancetta goes a long way towards making anything just a little more tolerable. Excellent recipe - would make a great side to simple grilled meat.

Tuscan Cabbage and Mushrooms Eating Well Magazine