kohlrabi slaw – or, maybe my brother will like this

This was our first year growing kohlrabi. I can’t say that I love it yet, but I have no experience with it before now. Maybe I’m too old to try new things? But garden guilt won out again, and since I grew it, we had to try it. It tastes something similar to brocolli stems, cabbage hearts and turnip all rolled into one vegetable. Which, in my opinion, would make it great in soups and stews, so I will cut the remaining ones into chunks, blanch them for a couple of minutes, and freeze them for the days when I feel like making soups and stews.

And reading through a few recipes, I found some interesting ones, but this one stuck out as easy and something that I could make right away. And she waxed so lyrical about it, that I needed to try it. Then I made my own changes, so I doubt I even had the same experience that she did, but mine was good nonetheless. And reading another woman’s suggestion that kohlrabi reminds her of the song Volare has the endless voice of Dean Martin singing Kohlraaaaaaabi, o-o-o-o in my head. And now in yours.

My sister-in-law to be (the wedding is this weekend) left a comment last night that my brother wouldn’t try the kohlrabi that she bought – so maybe he will eat this.

A few changes that I made – my husband said that he wouldn’t eat it if I added fish sauce (he should never be around when I am reading recipes, because what he doesn’t know, in the end, never hurts him), but I humoured him because when I took the fish sauce out of the cupboard, I decided that maybe it was past it’s prime. I also substituted olive oil for the sesame oil, because mine had also gone off. Next on my list of things to do – clean out the spice cabinet. And, instead of bird eye chilli, I used some of the hot pepper jelly that we just made (it seemed like a reasonable substitution), but I also think Srirachi sauce would be a good substitution (mine was at work). I also used half as much oil – I don’t like oily dressings. You might like a pinch or two of sugar, if you prefer some sweet in the dressing – I added in some raisins (after the picture was taken). And as always, I don’t really measure salad dressings, I just pour, taste and repour until it seems right. So take these measurement with a grain of salt (pun intended).

Kohlrabi Slaw – serves 2

• 1 kohlrabi (mine were small – I used 2)
• 1 carrot
• 1 apple
• 2 tbsp vinegar of your choice (or try lemon juice)
• 1 tbsp oil of your choice
• 1 tbsp hot pepper jelly (or srirachi sauce – just use less)
• a pinch of cumin
• raisins (half a handful, or so)
• salt and freshly ground pepper to taste

Cut the sputnik arms off of the kohlrabi and peel the hard woody outer peel off. Cut the kohlrabi, apple and carrot into matchsticks (or shred them in the food processor, like I did).

Toss the kohlrabi and the apple with the remaining ingredients and chill before eating. Add any other ingredients that you think would taste good. It’s slaw – anything goes.

Linked to Frugally Sustainable, Gastronomical Sovereignty, GNOWFGLINS, Mind Body and Soul

cucumber, tomato and basil salad

The full day of rain that we had the other day paid off a little in the vegetable garden. We’ve been eating cucumbers, grape tomatoes and field tomatoes, potatoes, zucchini and onions. And the peaches are out at the farmer’s markets. I bought a basket on Sunday, and we tried them grilled with ice cream when the in-laws came over for dinner on Sunday night.

This is the salad that we had with our dinner that night (and again tonight). I don’t measure anything, so I guessed on the measurements, but this is pretty basic. It’s nice and crisp, sweet and tart at the same time and full of lots of flavour, if you are using fresh from the garden vegetables and basil:

• 2 or 3 cucumbers, seeds removed, sliced
• a couple of handfuls of grape or cherry tomatoes, halved
• ½ small red onion, sliced very thin
• 1 clove garlic chopped very fine
• handful of basil leaves, chopped
• 1 tablespoon extra virgin olive oil
• 2 teaspoons balsamic vinegar
• Sea salt and freshly ground pepper

Toss all ingredients together in a bowl. Serve immediately, or slightly chilled.

Linked to Frugally Sustainable, Eat, Make, Grow, I Did It Tuesday, A Pinch of Joy, This Chick Cooks,

cajun spiced walnuts

Until yesterday, I thought the dad had shrunk my clothes. Then I had an OMG moment on the scales and decided it’s time to pull back on the good living for a while. My missing link is suggesting that we try the Paleo diet, but I’m not there yet. There are rumblings amongst the co-workers about the lot of us joining Weight Watchers together. I joined WW a couple of years ago and lost 35 lbs. Now that nearly 10 lbs have crept back onto my.. everything, it’s time to take control again.

I’m not a salad lover, but if I make it interesting enough I can handle it. I like spinach greens and cucumber and sliced mushrooms as a base and toppings like meat, cheese, hard boiled egg, nuts, mandarin oranges or dried cranberries and seeds. Not all at once or the whole weight loss thing just wouldn’t be happening.

I baked some spiced seeds and walnuts to add on top of some of the salads. These, along with spinach, some dried cranberries and some cheese make a pretty good lunch salad. It would be really good with warm bacon dressing (even the tall hormonal kid will eat salad with bacon dressing).

The nuts also make a perfectly decent hostess gift – just package them in an interesting container. Add a bottle of red wine and you’ll probably be invited back again.

The nuts keep well in a jar in the fridge or for longer term, keep them in the freezer.

Cajun Spiced Seeds and Walnuts

• 2 cups walnuts
• ½ cup seeds (I used pumpkin)
• 3 tsp Cajun spice mix (make your own if you don’t have pre-made)
• 1 tbsp sugar
• 1 egg white (beaten)

Mix together and bake at 350 F for about ½ an hour, stirring occasionally. Allow to cool, break apart if clumped together, and store in air tight container.

While I’m talking salad, I have a tip for keeping salad greens crisp for longer. Wash them right away, drain them well and store them wrapped in a tea towel. I re-use large spinach containers for this. Just layer the greens between layers of tea towel. The towel wicks away the wetness from the leaves, but keeps them moist enough that they stay crisp. I’ve had salad greens stay fresh for nearly two weeks this way.

Linking to Cups by Kim, Frugal Days, Sustainable Ways, A Pinch of Joy