Goosefoot Colcannon

An Ancient version of the Traditional Irish Potato Favourite

NOTES : Goosefoot a common weed in Ireland, Gaelic Irish "praiseach fiadhain" wild pot-herb or wild mess. The people of Rural Irish have foraged wild greens for centuries
and Goosefoot is still eaten today. Goosefoot aka Lambs Quarters, wild lettuce.

Potatoes introduce to Ireland in the 16th century and were widely cultivated, but in particular by those at a subsistence level; the diet of this group of this period consisted mainly of potatoes supplemented with buttermilk and vegetation that could be foraged in the hedgerows and fields.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Preparation Time :  0:10 T(Cook):  0:25 Start to Finish Time:  0:35
Categories    : Eat Your Weeds : Edible Wild Recipes


  6               med  potatoes -- peeled and cut into chunks
                   Salt to taste
  3               cups  Goosefoot -- loosely packed
  1               cup  chopped choice of Allium -- eg. green onions, chives, ramps, etc.
  1/2            cup  half-and-half or milk
  3               tablespoons  unsalted butter

Put the potatoes in salty water and bring to a boil. Reduce the heat and simmer until tender, about 10 minutes.

Add greens and your choice of chopped Allium of your choice and cook for another 10 minutes.

Romove from heat and pour through a colander and return the pot to the heat.

Add 3 tablespoons butter and milk and mash roughly together and serve

Serving Ideas : To serve, put some colcannon on everyone’s plate and make a little well in the center. Add a dot of butter to the well. When it melts, serve immediately.

You can substitute kale, green cabbage or spinach if you do have access to fresh Goosefoot.

Per Serving : 221 Calories; 9g Fat (35.0% calories from fat); 4g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 12mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Fat.

Pakistani Vegetable Korma (vegan)

Pakistani Vegetable Korma (vegan)

"This is a mild creamy Pakistani dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6   
Cuisine:  "Vegetable Side Dishes"
Categories    : Corn Free, Dairy Free, Egg free,  Gluten Free, International, Pakistan, Vegan


  1 1/2  lb  Mixed Vegetables -- (use a mix of 2 or 3 different vegetables e.g. broccoli green beans, peas, cauliflower, courgettes)
  1        onion
  2        Tablespoons  vegetable oil
  2        Cloves  garlic
  1        Tablespoon  ground cumin
  1        Tablespoon  ground coriander
  1        Tablespoon  turmeric
  2         Teaspoons  cardamom
  1         Piece  root ginger -- (1 inch)
  1 1/2   Cups  Water
  2         Ounces  creamed coconut
  1         Tablespoon  Grainy Mustard
  2         Tablespoons  lemon juice
  4         Ounces  ground almonds
             Salt & pepper to taste

Steam vegetables until tender crisp do not overcook 3 to 5 min

Chop the onions; crush the garlic and sauté in the oil until the onions
are soft.

Stir in the cumin, coriander, and cumin, together with cardamom and grated
ginger and cook on a low heat for a few minutes.

Add the water to the pan and bring to the boil, gradually adding the
creamed coconut, cut into thin slices, and heat until the coconut has
melted.

 Add the lemon juice, mustard and ground almonds and cook for 2 minutes.

Add the vegetables, heat gently and season to taste.

 Serving Ideas : serve with rice and greens
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Per Serving: 270 Calories; 21g Fat (64.4% calories from fat); 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 299mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 3 1/2 Fat.

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Mullaengi Namul - Korean Seasoned Watercress

Mullaengi Namul - Korean Seasoned Watercress

"A very simple, quick, and easy side dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6 
Cuisine:  "Vegetable Side Dishes"
Categories    : Korean, Asian,Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low fat, Nut Free,

  8          ounces  Watercress
  4          green onions--sliced thin diagonally
  3          teaspoons  water
  1 1/2    teaspoons  Sesame Oil
  1 1/2    teaspoons  Soy Sauce
  3          teaspoons  Sesame Seeds
  1 1/2    teaspoons  medium ground dried red chili pepper
     3/4    teaspoon  fresh ground black pepper
  1 1/2    teaspoons  sugar
  1 1/2     teaspoons  rice Vinegar

Seasoning Sauce:

Mix Sesame Oil, Soy Sauce, Sesame Seeds, chili pepper, pepper, honey and vinegar
(add more water if needed). Let stand at least fifteen minutes.

Watercress:

Gently wash the watercress in cold running water, trimming and discarding
any tough stem portion and discolored leaves. Dry and cut in 3 inch lengths

In a bowl toss watercress and green onions together


Gently mix the seasoning with the watercress mixture until completely
coated. Let sit for 30 minutes to overnight.

Stir fry for 2 min. Let cool.

Serve either chilled or at room temperature.
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Per Serving : 28 Calories; 2g Fat (55.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Korean Fermented Cabbage / White Cabbage Yangbaechu kimchi

Yangbaechu kimchi-Korean Fermented Cabbage / White Cabbage

"This is an easy Kimchi recipe made with White (Western) cabbage (yang
  baechu)."

Recipe By     : Ellen M. Ennis Davis
Source: Pooka's What's for Dinner: Gluten Free with Attitude
Serving  : 6  
Cuisine:   "Vegetable Side Dishes"
Categories    : International, Asian, Korean, Gluten Free, Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low Carb, Low fat, Nut Free
                                        
  1         small head  cabbage -- shredded into thin strips
  1         sweet onion -- thinly sliced
             kosher salt -- 1/4 cup  to sprinkle on cabbage and onions
  Kimchi Sauce

  2         tablespoons Gochujang (Korean Hot Pepper Paste)

  4         green onions -- chopped
  1         carrot -- julienned (optional)
  1         red bell pepper -- chopped fine
  3         cloves  garlic -- minced
  2         tablespoons  soy sauce, low sodium
  2         tablespoons  seaweed sesame sprinkles
  1         tablespoon  sesame oil
  1         tablespoon  honey

Garnish
  1         tablespoon  seaweed sesame sprinkles
  2         green onions -- chopped

Place cabbage and onion into a large bowl.

Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to
properly salt the cabbage. Set aside for 10 minutes.

Make kimchi paste by mixing the ingredients together in a bowl:

Wash and rinse the salted cabbage in cold water a couple of times. Drain
the water and dry cabbage with kitchen towels.

Mix the kimchi paste into the cabbage thoroughly.

Put the kimchi into a large ziploc® freezer bag.

Put the kimchi into a large ziploc® freezer bag.

Press down on the kimchi then press as much air out of the bag as you can
and seal to protect your kimchi from being exposed to too much air. Let marinate for 30 minutes to 1 hr.

You can eat it right away, just like salad. Or keep it at room temperature
for 24hrs or up to a few days then refrigerate. This will be fermented Kimchi.


Serving Ideas : Fermented kimchi can be used for  kimchi stir-fried rice or kimchi soup/stew.
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Per Serving : 62 Calories; 2g Fat (32.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 211mg Sodium.  Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Sweet Corn with Pine nuts (so-ng rén yù mi)

A fragrant, sweet twist on corn, from the northeast region of China.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : Stir Fry
Cuisine: Chinese
Source: Pooka's What's for Dinner: Gluten Free with Attitude

  7/8   cup  pine nuts
  2     tablespoons  coconut oil -- or vegetable oil
  1 7/8 cups  frozen corn kernels -- use fresh corn when in season
  4     green onions -- sliced diagonally
  1     stalk  celery -- sliced diagonally
  1     red bell pepper -- chopped small
  1     teaspoon  Chinese Chili Garlic Sauce
  1     teaspoon  corn flour--cornstarch can be used if corn flour is not available
  2     tablespoons  milk -- or milk substitute
        salt and pepper to taste

Dry-roast the pine nuts in a small skillet over medium heat until lightly golden. Set aside.

Heat the oil in a wok until hot. Stir-fry the sweetcorn, celery, pepper and onions. Season with salt and pepper to taste and stir in the corn flour.

Add the milk and Chili Garlic Sauce, stir and toss with pine nuts. Serve

Serving Ideas : Makes a colourful side dish that would compliment the flavours of Chinese Barbecue Pork(Char Siu); add some stir fried greens and you have a plate that could rival a artists palette.

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Per Serving (excluding unknown items): 317 Calories; 23g Fat (59.8% calories from fat); 10g Protein; 24g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 19mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Tonight a Quick Thai Fry up

Yesterday when shopping we found a wonderful selection of vegetable on clearance so we are reveling in the our bounty and Asian is the way to go.

So for tonight I used a recipe form 2010 "Stir-fried Thai Green" but used a selection of Greens in place of the Chinese broccoli (gai larn). I used long green beans, broccoli, rapini, bean sprouts and snow peas. and a carrot for some colour contrast.

To go along with my veggies I made "Thai Chicken Stir Fry"

Thai Lime Vinaigrette

A tasty lightly spicy dressing for any crunchy fresh Asian Greens

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00
Categories    : International
Cuisine:       Thai
Source:        Pooka's What's for Dinner: Gluten Free with Attitude

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  fresh lime juice
  6        tablespoons  olive oil
  1         tablespoon  toasted sesame oil
  1         tablespoon  light soy sauce
  1         pinch  brown sugar
  1         tablespoon  fresh ginger -- grated
  2         cloves  garlic -- minced
  2         teaspoons  Chinese sriracha hot Chili Sauce
  2         tablespoons  fresh cilantro -- finely chopped

Thoroughly mix all ingredients together.

Will keep in fridge for two days.

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Per Serving (excluding unknown items): 219 Calories; 24g Fat (94.8%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 157mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0
Fruit; 4 Fat; 0 Other Carbohydrates.

Thai Fried Rice (Khao Phad Goong Moo)

Recipe By     :Ellen M. Ennis Davis
Serving Size : 4   
Categories    : International
Cuisine         : Thai - Stir-Frying Method
Source          : Pooka's What's for Dinner: Gluten Free with Attitude           

  2       tablespoons  coconut oil -- or 3 tablespoons vegetable oil
  1       tablespoon  fresh ginger -- grated
  3       cloves  garlic -- minced
  3       cups  cooked rice
  1/2    cup coconut flakes -- unsweetened
  5       whole  green onion -- chopped
  2       medium  eggs -- slightly beaten
  2       teaspoons  Chinese sriracha hot Chili Sauce
  6       tablespoons  fish sauce
  1       tablespoon  fresh lime juice
  4       tablespoons  fresh cilantro -- chopped

Heat the oil in a wok or skillet. Add the ginger and garlic and stir-fry
until lightly browned.

Add rice and coconut, stir-fry until warmed through.

Make a well in the center of the rice and pour in the eggs. Cook the eggs
until almost set before mixing them into the rice.

Mix green onion, cilantro in the chile paste, fish sauce and lime juice.
Stir-fry until eggs are cooked.

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Per Serving (excluding unknown items): 259 Calories; 17g Fat (57.8%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 48mg
Cholesterol; 20mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Malaysian Mixed Vegetable - Sayur Campur

Malaysian Mixed Vegetable - Sayur Campur

Malaysian Mixed Vegetable - Sayur Campur

"A colourful sautéed vegetable medley with a hint of coconut."

Recipe By     :Ellen M. Ennis Davis
Serving Size : 4  
Categories    : International
Cuisine         : "Malaysian"
Source          :"Pooka's What's for Dinner; Gluten Free with Attitude"

  2             medium  carrot -- sliced
  1             small  cauliflower, head -- divided into flourets
  2             cups  kale -- chopped
  1             medium  onion -- sliced
  1/4          cup  frozen peas
  1             teaspoon  mustard seed -- black if available
  2             teaspoons  coconut oil -- vegetable oil of choice if not available
  1/4          teaspoon  red pepper flakes
  4             tablespoons  coconut flakes
                 salt and pepper to taste

Heat oil in a non-stick pan, add mustard seeds and allow them to sputter.
add pepper flakes

Add carrots and cauliflower and sauté for two minutes. Add onions and kale
saute until onions are soft. Add salt and pepper, stir and cover, simmer
till the vegetables are cooked about 5 min.

Add coconut and mix well. Serve hot with curry, Chicken or Roti

Malaysian Tandoori Chicken with Mixed Vegetable

Channa Flour Roti

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Per Serving: 133 Calories; 5g Fat (28.5% calories from fat); 6g Protein; 21g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 95mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2
Vegetable; 0 Fruit; 1 Fat.

Serving Ideas : Servie with brown rice as a vegetarian dish or as a side dish to a chicken curry

Kartof kukusu - Potato and Herb Omelette

Kartof kukusu - Potato and Herb Omelette

"This herb-packed omelet, make a wonderful side dish hot or cold as a   light lunch or snack. It is a   popular and easy breakfast dish in Azerbaijan."
Recipe by: Ellen M. Ennis Davis
Country of origin: Azerbaijan
Categories    : International
Serving Size  : 8   

  6             eggs
  3             medium  potatoes grated
  1             carrot grated
  1             bunch  green onions
  1             bunch  fresh cilantro chopped
  1             bunch  spinach chopped
  1             bunch  dill
                 salt & pepper to taste
                 olive oil

In a oiled skillet saute spinach until wilted. Remove from heat and set aside.

Lightly beat the eggs in a large bowl.

Add the wilted spinach, the cilantro, onion, dill, grated potato, carrot and salt & pepper; mix well.

Rub an oiled 9 x 13" oven-proof dish.

Pour the omelet mixture into the dish,cover with aluminum foil and bake oven for 20 or 30 minutes until the eggs are cooked through.

Drizzle with olive oil when you remove from oven

Cut or tear into serving size pieces and serve hot with yogurt.

NOTES : You may substitute your herbs and spices to produce a
                variety of flavours and can be cooked in a skillet as well
                as the oven
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Per Serving : 51 Calories; 3g Fat (60.0% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 43mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Creamy Coleslaw

SERVES: 6

INGREDIENTS:

6 cups cabbage, thinly sliced

3 medium carrots, shredded

1/2 cup plain Greek or Balkan yogurt

2 tablespoons Dijon mustard

2 tablespoons  olive oil

2 tablespoons honey

1 tablespoons prepared horseradish

3 medium carrots, shredded

1 onion, chopped fine

1/2 tsp dill seed

salt and pepper to taste

Directions:

Whisk together yogurt, mustard, olive oil, honey, oil, horseradish in a large bowl. Add Cabbage, onions and carrots; toss together. Season coleslaw with dill seed, salt and pepper toss. Let sit for at least 1 hr. or overnight in the fridge. Toss again before serving.

Shrimp Summer Roll

1 generous cup lettuce, Chiffonade (thinly sliced)
1 cup Enoki mushrooms, trimmed and separated (optional)

1 cup bean sprouts
1 cup rice vermicelli noodles (prepared as per package)
1/2 cup carrot, cut into fine matchsticks
4 green onions, cut into fine matchsticks
1/4 cup basil (Thai if available), Chiffonade (thinly sliced)
1/4 cup chopped mint
6 oz cooked shrimp, sliced in half lengthwise
8 8” round sheets rice paper

1. Prepare all your ingredients and set into piles close to your work surface.

2. Set about 1" of warm water in a shallow dish that is a little bigger than the rice paper wrappers.

3. Prepare your work surface with a couple of layers of paper towel in order to absorb the excess water from the wrappers.

4. One at a time, dip the wrapper in the water. Hold each one in the water until softened.

5. Set the wrapper down on your paper towel and at one end stack the ingredients: noodles (about 20g per wrapper), shrimp (3 per wrapper), then the rest of the veggies (eyeball about 1/8 of each pile).

6. Roll burrito style. Fold the bottom up, sides in, and then roll the rest of the way.

diagram from Fried Wonton for you . com

Notes: As an appetiser serve 2 per person, each with a small individual bowl of dipping sauce. 

As horderves, slice in half diagonally and set on a serving tray. With dipping sauces on the side

Falafel 1 (Fava and Chickpea)

 

You can eat the Falafels any way you want, the traditional way is to pack some in a nice sandwich: 4 falafel balls in an opened pita, add tomatoes, sprinkle chopped parsley, add pickles and finally add a little tahini, humus or Tzatziki sauce and roll it like you would a Burrito.  If desired sprinkle hot sauce such as Tabasco or “shatta” hot sauce. I like it with a little tabouleh.

• 2  12-14 oz. cans fava beans, (drained and rinsed)
• 3/4 lbs of dried chickpeas
• 1 bunch of Italian parsley
• 1 bunches cilantro
• 4 cloves garlic
• 1 large red or yellow onion
• 1 bunch  green onions
• 2 table spoons  salt
• A dash  black pepper
• 1/4  rice flour
• 1 teaspoon  baking soda
• 1/4 teaspoon  chilli flakes (optional)
• 1 teaspoon  cumin
• 3 teaspoons  Coriander

Soak chickpeas overnight.
   

The following day drain the fava beans and rinse the fava, blend them in the food processor until they reach a consistency similar to thin bread crumbs and empty them in a large container or bowl. Similarly rinse the chickpeas and blend them in the food processor until they reach the same consistency of the fava beans and pour them in that same container. Now crush the garlic and grind it in the food processor with the red onions, green onions, parsley, cilantro, coriander, salt, pepper flakes and flour until they are the same consistency of the beans. Add them to the container with the fava beans and Chickpeas and kneed until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more.  At this point taste the Falafel mix to make sure it has a balanced flavour.

-sprinkle the baking soda to the mix, knead and let them rest.

-Heat 3/4 to 1 inch deep canola oil in the frying pan on medium heat,

- scoop the falafels into 1.5 inch balls or quenelles,

-Lower balls in batches into hot oil

-Let cook a few minutes until lightly brown. 

-Remove them and let them rest on a paper towel to absorb the excess of oil. 

 

For better results, serve at once in order to preserve freshness and crunchiness. If you need to cook in advance and you can reheated in a 400° oven for 5 min.

Serve with

- Salty Lebanese Pickles (cucumbers, turnips, pickled chilli peppers)
- Tomatoes
- chopped fresh Italian parsley

-Tzatziki sauce

-humus

-tahini

-tabouleh
- Pita bread