Purcellville Community Market
From August 2011 Cooking Demonstration by Bonnie Deahl
Crisp Whole Okra with Fennel & Coriander
Taken from Indian Home Cooking, Suvir Saran, p. 67 with minor adaptations
I will take no credit for this recipe and give all credit to Sivir for this wonderful way to cook okra. If you have never given okra a chance, maybe this will inspire you to pick some up at the market and give it a try.
1 pound small okra
2 Tablespoons coriander seeds
4 teaspoons fennel seeds
1 teaspoon whole cumin (optional)
1 teaspoon salt, to taste
1/8 teaspoon cayenne pepper
1/3 cup canola oil
Squeeze of lemon or lime
Whole spices can be found in most ethnic markets or international aisles of grocery stores.
1. Wash & dry okra, trimming stems and tails and slitting lengthwise almost the whole length but not all the way through. Place in a large bowl.
2. Grind coriander , fennel & cumin in a spice grinder till fine. Add to bowl and then add salt and cayenne and toss all to mix making sure that spices get into the slits on each okra. There will be excess spice that will go into the pan when cooked.
3. Heat oil over medium low heat in a heavy bottomed pan for about a minute or two.
4. Turn heat down to low and add okra & spices, all at once stirring well to coat with spices. Cover pan and cook for about 15 minutes until okra is tender and the pan is dry. Stir okra every few minutes to ensure even browning. Rearrange okra so they are in a single layer in the pan.
5. Uncover and cook now so okra browns a bit more for about 5 minutes and then serve.
NOTE: My fascination with Indian cuisine goes back to my travel days with Pan Am when I flew to India.Indian cuisine encompasses all that is wonderful about vegetables. They are masters of preparing vegetables using different spices.
This dish has myriad variations and is found in every home in India . The Indian word for okra is “bhindi.” My Texas roots take me back to a place where okra is a summer vegetable of the south. Okra (Abelmosches) is related to the hibiscus plant.
Prepared by Bonnie Deahl at the Purcellville Community Market in August of 2011
Adapted from Down Home with Neely’s, p. 92
6 ears corn (peeled)
¼ cup canola oil
½ red pepper, seeded and diced
3 green onions, grilled, then chopped finely
3 Tablespoons chopped cilantro or flat leaf parsley (or mint)
3 Tablespoons line juice
2 Tablespoons maple syrup or honey
1 teaspoon salt (kosher or Celtic sea salt)
¼ teaspoon fresh ground pepper
¼ teaspoon favorite seasoning (BBQ, Cajun, all purpose…whatever you have)
Great with grilled foods.
NOTE: Before measuring out the honey, coat the tablespoon with a light film of oil and the honey will come right off of the spoon.
Variation or addition: Dice some pickled beets and add as a last minute topping for another layer of flavor and color.
This is one of our favorite sides for summer BBQ dinners. It is a nice twist on using corn. That is just a little special.
Prepared by Bonnie Deahl at the Purcellville Community Market in August of 2011
Bonnie is a holistic health coach who advocates healthy eating.
Food Blog: Chef in my own mind http://partychef.typepad.com
For a free health history consultation,contact Bonnie Deahl:
bdeahl@verizon.net c) 703.501.1699
Health coaching website:
bonnie-deahl.healthcoach.integrativenutrition.com
German Red Cabbage
½ head red cabbage, finely sliced
1 medium onion, chopped
4 slices bacon, chopped
2 Tablespoons apple cider vinegar
2 Tablespoons brown sugar
½ cup apple cider (or broth)
1 teaspoon caraway seeds
½ tsp ground allspice
½ tsp cardamom (optional)
Salt & pepper to taste
1. Heat a large non-reactive skillet on medium high heat. Add bacon and onion and cook for 8-10 minutes until the bacon becomes brown around the edges and the onion becomes golden.
2. Add vinegar, brown sugar and cider and spices and turn the heat up until the liquid boils. When the mixture cooks down and begins to be a little syrupy add the red cabbage and cook for a few minutes till it begins to wilt, turning so that the sauce coats all the cabbage. Put a lid on the pan, turn down the heat to low and cook for 10 minutes. When ready to serve, remove the lid and cook until most of the liquid has been cooked out and the cabbage is cooked. Salt and pepper to taste.
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By Bonnie Deahl
This side dish is traditionally served with German dishes like brats, venison, schweinehaxen and sauerbraten. My mother made German potato salad and red cabbage to go with ham when I was growing up. I flew to Germany for over 13 years back in the 80’s and developed an appreciation for German cuisine.
2 TB soy sauce
1 tsp sugar
2TB vegetable oil
1 1/2 lbs Pac Choi cut into 2 inch chunks
1 TB minced, fresh ginger
Combine soy sauce and sugar in a bowl and set aside.
Heat large skillet over high heat until hot, add oil to coat the pan bottom, add choy and stif frequently until lightly browned. Add ginger and cook, stirring frequently for 30 seconds. Add soy sauce mixture and keep cooking, stirring frequently for another minute or so. EAT UP!
-adapted from a Harmony Valley Farm CSA recipe
2 tsp olive or vegetable oil
2-3 tsp toasted sesame oil
1 clove garlic, sliced thin
1 bunch Hon Tsai Tai
1 Tbsp fresh ginger, minced
Salt and ground pepper to taste
Heat oil in a medium sauté pan over moderate heat. Saute garlic and ginger about 1 minute.
Add Hon Tsai Tai and season with salt and pepper. Stir greens to wilt them down. Cover and let steam for 2-3 minutes, adding 1 tablespoon of water if there is not enough moisture from the greens. Drizzle with toasted sesame oil and serve.
Serves 4
Ingredients
2 slices bacon, cut crosswise into 1/4-inch pieces (Lothar’s of course!)
1 onion, coarsely chopped
3 cloves garlic, chopped (1 1/2 tablespoons)
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 small, green chile
2 chipotle peppers in adobo (approx. 1 1/2 Tbsp)
1 1/4 teaspoons salt
1/2 teaspoon pepper
1 1/2 pounds ground beef chuck (I just used regular ground beef, though)1 can beans
1 15 oz can of tomatoes (diced, pureed, or whole stewed tomatoes that I cut up — whatever you have)
1 1/2 tablespoons cider vinegar
1 cup water
Beef stock (add until you get the consistency you like)
Chopped jalapeno, chopped onion or scallion, grated cheddar cheese, lime wedges, and sour cream
Directions
1. In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes.
Add onion and garlic, and cook for 30 seconds. Add spices, chiles, salt, pepper, and ground beef.
Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
2. Stir in water, tomatoesl, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add beef stock to thin the chili. Serve hot, garnished with desired toppings.
6 cans chicken broth
2 lbs chicken breast
2 cans navy beans
6-8 poblanos
1 sweet onion
1 yellow onion
couple cloves garlic
Adobo seasoning
black pepper
1 sweet red pepper
Roux
Boil chicken for 20 min in chicken broth and water. I didn’t use 6 cans…I just used whatever I had and used water to make up the difference…I figured the chicken itself would make the missing broth! While chicken is boiling, dice ingredients. Remove chicken, cool and shred with a fork.
Add to chicken stock: garlic, Adobo to taste, poblanos, navy beans, onions, and red pepper. Cook for at leastanother 1/2 hour, along with the shredded chicken…
When you are happy with the flavor, make a roux with 1/4 to 1/2 stick of butter and 4 tbsp or so of flour and add to chili to thicken.
If you have time, sauté the garlic and onions in olive oil, then add the poblanos, red peppers and Adobo seasoning, sauté longer, then add to broth along with chicken.
Thank you Bonnie!!! That last Demo was spectacular!