Posts tagged ‘quick’

October 15, 2012

The best broth you will ever make: fennel broth (for free!)

I had pile of leek greens and fennel stalks and fronds I really didn’t know what to do with.

I saved the scraps in the freezer and to be honest I did think they would sit there for a year and freezer burn before I got around to making a vegetable stock. I find that most vegetable broths do not have enough *essence* to stand alone as its own soup. Usually they are ok for adding to risottos or flavouring a pot of beans or stew.
That is exactly where I thought this fennel broth would end up- I had a bit of the fennel broth in a measuring cup ready to go into a white bean stew when my neighbour dropped by. Simmering the broth made the house incredibly aromatic so she came into the kitchen right away to see what I was up too. “What is that?” she said. “fennel broth, try it”. She did. I think she said “oh my goodness”. or “that’s incredible”. or maybe it was ‘Mmmm’. Something along the lines of: This is the best broth you will ever make.

Here is the recipe, exactly as I made it:

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August 29, 2012

Purslane: A Breakfast Quinoa with apples and greens

I’ve been reading about the Ayurvedic Dosha’s and the importance of breakfast- it is recommended to have something warm and spicy to start your agni or internal fire to give you energy for the rest of the day.
I’m usually a smoothie or piece of toast person. after making my breakfast quinoa today I realize I have been missing out on breakfast as warm, calming and comforting. I always reserved that sort of mood for dinner. or hot chocolate after skating. That is what this breakfast will make you feel like.

Breakfast Quinoa with Purslane

    1/2 C Quinoa
    1 C Water
    1 apple- grated
    1/2 small lemon, zested
    plus a squeeze of lemon juice
    1 bunch Purslane (leaves only)
    1 T Brown Sugar
    1 t Cinnamon
    1 T butter (unsalted!)

Serves 2.

Rinse Quinoa and cook according to package directions. Usually: boil 1 C water, add quinoa, bring to a boil again then reduce heat to low and cover for 15 min.
at 10 min, add in the grated apple, lemon zest, lemon juice.
After 15 min, remove quinoa from heat. Stir in butter, cinnamon, and brown sugar. Cover and let rest for 5 min.
Mix hot quinoa with Purslane, adjust seasoning, cover for a few more minutes to lightly wilt the purslane. Serve!

Why purslane? We first tried purslane from the farm box last month, it has a beautiful round leaf with a juicy bite- we ate it with scallops & pasta- and I declared it the scallop of the vegetable world- it is that good. It is a succulent veggie that somewhat gives you a bit of a rabbit feeling when you eat it- but it has a crisp sweet and tangy flavour much like an apple. We had more purslane this week- and i found this recipe for an apple quinoa salad with purslane, and decided to make it a breakfast.

I find the leaves the best part- the stems add a more spinach taste which makes purslane the perfect green to be sweet (for breakfast!) or savoury. The Chef’s Dictionary suggests using Purslane as a substitute for watercress or spinach – adding it to any meal gives you the amazing health benefits of omega-3’s, calcium, Vitamins A, C & E, and iron, magnesium, calcium, potassium and manganese.

An easy way to add purslane to your diet- would be adding it in a sandwich, or salads, or using it as a garnish. I tried all three adding purslane somewhat randomly and in all three the purslane was bland, boring, and kind of weird. It did not *add* anything to the dish- it will not make you love purslane. Instead, think of any food where you would use an apple, or watercress, and add purslane.

For more health benefits of purslane see:
Natural Home & Garden- Purslane
Wikipedia: Purslane