recipes from Our Farm

Member Submitted Recipes

* Red Cooked Bok Choy

* Cauliflower Soup

* Spicy Indian Potatoes

* Kashmiri Spinach

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RED COOKED BOK CHOY (can also be made with cabbage)

Serves 4-6 as a side dish; 2 as a main course over rice or Chinese noodles.

1-2 cloves garlic, crushed

1 tsp crushed fresh ginger

1 medium onion, thinly sliced

1-1/2 to 2 lbs bok choy, chopped

3 T vegetable oil

2 T margarine

3 T soy sauce

1/2 tsp salt

1 tsp sugar

1/2 c vegetable broth

pepper to taste

2-3 T red wine or sherry

Heat the oil first and then melt the margarine in a heavy saucepan. Add the garlic, ginger, and onion, and stir fry for 1 minute. Add the bok choy and turn it in the oil for 2 minutes, until completely covered. Add the soy sauce, salt, sugar, broth, and pepper; turn.

Reduce heat to lowest setting, cover, and cook for 10-12 minutes. Pour in the wine, turn and serve.

Red Cooked Cabbage: Use 1-1/2 to 2 lbs of cabbage, chopped.

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CAULIFLOWER SOUP (can also be made with broccoli)

Serves 8.

1 medium head cauliflower (about 2 pounds), separated into florets

2 cups water

1 medium onion, chopped

1 T lemon juice

2 T margarine

2 T flour

2-1/2 cups water

1 bouillon cube (or 1 tsp bouillon), vegetable or chicken

3/4 tsp salt

1/4 tsp pepper

1/2 cup soy milk, milk, or cream

Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, onion, and lemon juice; cover and heat to boiling. Cook until tender about 10 minutes. Place vegetables and cooking water into blender, blend to a uniform consistency. Set aside.

Heat margarine in same saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth. Slowly stir in 2-1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in cauliflower mixture, bouillon, salt, and pepper. Heat just to boiling. Stir in soy milk, heat to just below boiling.

Broccoli Soup: Substitute 1-1/2 lbs of chopped broccoli for the cauliflower and eliminate the lemon juice.

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SPICY INDIAN POTATOES

Serves 4 as a side dish; 2 as a main dish.

1-1/2 lbs potatoes

2 T margarine

1 T vegetable oil

1 tsp ground turmeric

1 large onion, quartered and sliced

2 garlic cloves, crushed

2 tsp crushed ginger

1-1/2 tsp cumin seeds

1/4 tsp cayenne pepper

2 tsp lemon juice

Cut potatoes into 1" cubes. Cook in boiling water for 6-10 minutes until tender when pricked with a knife (do not overcook). Drain well.

Heat the margarine and oil in a large skillet over medium heat.

Stir in the turmeric, then add the onion and potatoes.

Fry for 5-8 minutes until potatoes begin to brown, stirring often.

Add the garlic, ginger, cumin, cayenne, and lemon.

Stir and fry another minute to mix.

Serve hot.

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KASHMIRI SPINACH (can also be made with Swiss chard)

Serves 4 as a side dish.

1 lb spinach (frozen okay)

2 T oil

1/4 tsp garam masala (an Indian spice mixture)

1 tsp mustard seeds

2 scallions, sliced

Remove the tough stalks from the spinach.

Heat oil in a wok or large skillet over medium heat.

Add the garam masala and mustard seeds, cover pan.

When the seeds stop popping, remove the cover, and add the scallions and spinach.

Stir until spinach is wilted.

Continue cooking, uncovered, for 10-15 minutes (less for frozen spinach).

Cook until most of the water has evaporated - this dish is best when served as dry as possible.

Serve immediately.

Use 1 lb of chopped Swiss chard instead of spinach.