Vermont Acupuncture

Category: Side dishes

  • Cabbage Slaw

    IMG_6057Healthy and delicious – my favorite combination.

    So many people have asked me for this slaw recipe. In this slaw, the key is to steam the cabbage and carrots a little bit, which doesn’t change the texture or flavor much compared with a raw cabbage salad, but increases the health benefits.

    Eating raw cruciferous vegetables, such as cabbage, in large amounts can suppress thyroid function. Also, the anti-oxidant properties of carrots are stronger when cooked. Cabbage and carrots are both great cancer preventing foods.

    Another tip is to let the cabbage sit for 5-10 minutes after chopping and before cooking to enhance its health-promoting qualities.

    read about cruciferous cooking tips

    Make a big batch and eat some every day. It keeps well for about a week.

    • 6 or so cups cabbage – two or three different kinds of cabbage if available – finely chopped, grated, or sliced with a mandolin
    • 2 or so carrots, grated or peeled to make ribbons.

    Steam for a couple minutes, until warm.

    • ½ red onion, finely chopped (optional)
    • half bunch cilantro, chopped (alternatively, use parsley)
    • 1/2 – 1 t sea salt
    • 2 t – 1 T olive oil
    • 2 t – 1 T apple cider vinegar (with the mother)

    Combine and serve. This will keep well in the fridge for 5 or more days.
    Modifications:

    • 1 t turmeric powder

    or

    • 1 t thyme leaves, crushed with your fingers

     

    Want more cabbage recipes? Here you go.

    Indonesian Greens in Peanut Oil with Garlic

    Red Cabbage with Apples & Raisins

    Sautéed Cabbage

    Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

    You can also use the steaming idea in the Vietnamese Chicken and Cabbage Salad above. That one can be made without chicken for a simple Asian slaw. I have to say, though it really kicks butt with the chicken. It’s also traditionally served with rice soup.

  • Latkes, Not Like Bubbe Used to Make

    Serves 4-6IMG_2636

    These are a favorite around my house and neighborhood.
    I hope you like them, too!

    4 large or 6 medium potatoes
    1 large sweet potato
    1 medium beet

    1 large onion, thinly sliced

    4-6 eggs
    ½ – ¾ cup all purpose flour (buckwheat if gluten-free)
    2 t sea salt
    light vegetable oil (sunflower is my favorite) for fryingIMG_6924

    Peel and coarsely grate the potatoes, sweet potatoes and beets. The key to this recipe is the coarse grind – I use a mandolin with the coarsest setting and I try to get most of the slices pretty long (1 ½ – 2 inches). Soak all of the grated potatoes and beets in water for 10 or more minutes to draw out the starch. Then lift the potatoes out of the water and put them in a colander to drain. Some people wrap the potatoes in cheesecloth and squeeze out the water or at least dry the potatoes with a clean dish cloth. I don’t always do this but water will accumulate in the bottom of the bowl once everything is mixed together. I just keep banking the latke batter up on the side of the bowl and use the drier parts.

    Combine the potatoes with the sliced onion, flour, eggs and salt. Mix it all up. I usually start with the smaller amount of eggs and flour but if the potatoes don’t look well coated or if the latkes fall apart in the pan, add more eggs and/or flour. Depending upon the size of the potatoes that you use, you might need even more than this recipe calls for. (more…)

  • Cornbread

    IMG_6818

    I have not had the best luck with cornbread recipes in the past. I decided to try one last night and I modified it to make it gluten-free and dairy-free. It turned out to be super delicious and very easy. We were so happy with this one that there is hardly any left, less than 24 hours later.

    1 egg
    3/4 cup almond milk (or any milk)
    2 T maple syrup
    2/3 cup cornmeal (Butterworks from the bulk department at City Market is the best)
    2/3 cup buckwheat flour
    1 T baking powder
    1/2 t salt
    14 cup olive oil

    Mix it all up, pour into 8×8 pan (not greased) and bake for about 20 minutes, until knife comes out clean.

  • Quinoa Salad with Corn and Black Beans

    1 cup of quinoa cooked in 2 cups of water.

    Bring to low boil then turn down to low for 20 minutes.

    2 ears corn, cooked and cut off the cob

    1 or 2 carrots, diced

    1 bunch scallions, sliced

    1 cup cilantro or parsley, chopped

    1-2 cups black beans, rinsed

    1-2 limes, juiced

    1/3 cup olive oil

    1 t salt (or to taste)

     

    Combine and serve!

  • Spicy Lemongrass Beef Salad

    Make the first part of this salad the night before – when it marinates overnight the beef will absorb the flavors and ‘cook’ in the lime juice.

    Marinate:

    ½ pound grilled rare grass-fed beef, preferably fillet mignon, thinly sliced

    1 stalk lemongrass, minced (use white part only) *

    2 shallots, thinly sliced

    2 cloves garlic, minced

    1 Thai red chili pepper, minced

    1 t honey or sugar

    1 T fish sauce

    juice of 1 lime

    Mix in:

    A handful of cilantro and/or mint, chopped

    Serve over a bed of lettuce, washed and patted dry.

    * I use one of two methods to mince lemongrass. For both, smash lemongrass with handle edge of knife. Then very thinly slice lemongrass into rounds. Either mince it carefully with a knife or grind in a spice grinder (I have a coffee grinder designated for spices and it works great!).

     

  • Marinated Beets

     

    Scrub 6 medium beets. Trim ends, cut into big chunks.

    Bring to boil in saucepan with water, simmer for 45 – 60 minutes or until done (test for softness by poking with a knife or fork).  Rinse with cool water.

     

    Peel the outer skin off with your fingers.  Put into a bowl.

     

    Drizzle with:

    1 ½ T olive oil

    1 ½ T balsamic vinegar

     

    Sprinkle with:

    1 t rosemary powder

    1 t thyme leaves

    ½ t salt

    pinch black pepper (optional)

     

    Let marinate at room temperature for 30 minutes or more, or overnight in the refrigerator.

     

    Serve at room temperature.

  • Roasted Sweet and Salty Butternut Squash

    I thank Linda for this mouthwatering delicacy.

     

    peel* and chop one butternut squash into 1 ½ inch cubes.

    melt half stick butter.

    add ¼ cup brown sugar and

    1 ½ t kosher salt.

    toss in large bowl.

    spread on baking sheet and

    bake on 400 for 45 minutes.

     

    * note on peeling:

    cut the top and bottom off the squash,

    then cut across the middle where the squash flairs out.

    place flat side down on cutting board and use a sharp chef’s knife to slice the peel off from top to bottom.

  • Cabbage Galore

    Spring has sprung and yet I still have pounds of winter vegetables from my CSA. You, too? Here’s some cabbage ideas. Enjoy!

    Indonesian Greens in Peanut Oil with Garlic

    Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

    Red Cabbage with Apples & Raisins

    Sautéed Cabbage

  • Indonesian Greens in Peanut Oil with Garlic

    Foodie extraordinaire, Nancy shared this recipe with me.

    It literally takes a couple minutes to make and is uniquely delicious. I make this dish last, just as everything else is being put on the table.

    The key is to keep the heat quite high and braise the garlic then the greens quickly, stirring periodically.

    prepare:

    1 small nappa cabbage, sliced (bok choy or green cabbage can be substituted)

    1-3 chilies, sliced (optional)

    4-6 cloves garlic, crushed & quartered

     

    heat in wok (high heat):

    3 T peanut oil

    when hot add garlic and chili

    stir to cook on all sides, but don’t brown

     

    add the greens

    add ¾ t kosher salt

    stir until wilted.

    serve immediately!

  • Vietnamese Chicken and Cabbage Salad (Ga Xe Phai)

    This recipe accompanies Vietnamese Chicken and Rice Soup.

    Instead of putting all of the chicken into the soup (below), save half of it for the salad.

     

    Combine in a small bowl to make dressing:

    3-4 t honey or palm sugar

    2 T hot or warm water – mix the honey or sugar until mostly dissolved

    Add 3-4 T good quality fish sauce,

    2 cloves of garlic, smashed or minced,

    and the juice of 2-3 limes.

    You can water it down with another 2-3 T of water to dilute or stretch out the sauce.

    Add crushed or sliced serrano or Thai chili to the sauce or serve on the side.

    (more…)