chop A Culinary Playground

Lentil and Edamame Salad

This is an easy healthy and refreshing salad.

2    Cups lentils

1    Tomato, chopped

1/4 Onion chopped

1 Zucchinii, choppers

1    Cup frozen, peeled  edamame

1    Cup frozen peas

1 Carrot, peeled and chopped

1 Cup kale chopped

2    Tablespoons Italian parsley chopped

2    Tablespoons sherry vinegar

1    Tablespoon extra virgin olive oil

  Salt and Pepper

Cook lentils in salted water for about 40 minutes or until tender. defrost peas and edamame.  Cool lentils and mix all ingredients together.  Let stand for about twenty minutes. Refrigerate or enjoy.
 

Persimmon Slaw

This is a great salad using in seasonal ingredients.

Persimmon Slaw

Serves 4

• 4       Cups white cabbage, shredded
• 3       Fuyu persimmon, cut batonette

    (thick matchsticks)

• 1/2    Small white onion sliced
• 3/4    Cups plain yogurt
• 1/3    Cup mayonnaise
• 1   Tablespoon Curry powder
• Salt and Pepper
• 1  Roasted red pepper, sliced (garnish)
•     Pomegranate seeds (garnish)

Mix ingredients together. Served chilled

Garnish with red pepper and pomegranate.

Served chilled.

 

Warm Up with Roasted Root Vegetable Soup

 
This one is for all my friends facing the winter cold.  If you can't warm up here in Hawaii try this soup.

Roasted Root Vegetable Soup

Serves 6

• 2 Sweet potatoes, peeled, cut into large pieces
• 1/4   Kabocha pumpkin, seeded, cut into large pieces
• 4 Beets, peeled and quartered
• 2 Shallots, peeled and halved
• 1 Bell pepper, halved and seeded
• 2 Anaheim pepper, halved and seeded
• 1 Small bunch of herbs, chopped
• 2 Tablespoons extra virgin olive oil
• 6 Cups vegetable stock  
• 3 Cups white beans, cooked until tender
• 2 Tablespoons mint oil
•     Salt and Pepper

Toss vegetables in oil, herbs, salt and pepper.

Roast in 400 oven until cooked through and caramelized.

Let vegetables cool.

Place in blender, puree until smooth

Put in stock pot, add six cups of vegetable stock, 2 cups of beans.

Warm through.

Toss one cup of the beans with one tablespoon mint oil.

Place hot soup in bowl and garnish with minted beans and drizzle with mint oil.

Celery Root Remoulade

Celery Root is one of my favorite vegetables.  It does intimidate people because of its odd, exterior , but it is delicious raw or cooked.  Celery Root Remoulade is one of my favorite dishes and it reminds me so much of Paris where it is found on many bistro's menus.  I really enjoyed the leftover as a topping on a turkey sandwich.

  Serves 6 as side salad

2  Celery roots, peeled, and cut julienne

2   Tablespoons of premium dijon (I prefer Maille)

1/2 Cup mayonnaise

  Salt and Pepper

Mix and chill

I added it to my turkey sandwich.

 

 

Easy Butternut Squash Salad

As most of my readers know I try to use whole, unprocessed, local, organic food in my everyday cooking. But I am not perfect and when I am short on time I will used a prepared food.  This salad uses, precut butternut squash and Wholesome Fruit and Nut Medley from Costco, and is the closest I am going to get to Sandra Lee.  It is great for Thanksgiving.

Serves 4

1   Package of prepeeled and precut butternut squash

3   Tablespoons extra virgin olive oil

2   Teaspoons chipolte chile powder

1    Teaspoon ancho chile powder

1/2    Teaspoon cinnamon

1 1/2 Cups Fruit and Nut Medley (walnuts, hazelnuts,

      pistachio, dried cranberries and raisins)

1    Satsuma Mandarin, juiced

1    Tablespoon chives, chopped

1     Teaspoon, dried thyme

 Salt and Pepper

Toss squash with olive oil, chile powders and cinnamon.  Place on baking sheet and bake at 400 degrees for about 25 minute or until fork tender and caramelized.   Cool down and toss with nuts and fruit, satsuma juice, chives, thyme and salt and pepper.  Serve at room temperature.

Another Great Easy Fall Salad: Fennel and Orange

This seasonal salad is so easy and delicious. 

Fennel and Orange Salad

serves 4

2     Bulbs fennel, sliced

1/4  Cup fennel fronds, chopped

2 Oranges, sectioned,

1/2  Cup orange juice (I squeezed out the juice from the

    leftover orange plup)

1/4  Cup red onion

1/4  Cup extra virgin olive oil

    Salt and pepper

Mix together and let sit for 1/2 hour before serving.

Healthy Stir Fry

My father is recovering from a serious medical problem so I try to cook with these healthy vegetables a few times week.  This is a great stir fry that uses mostly local produce and tastes great.

1/4  Cup extra virgin olive oil

1 Organic eggplant diced (from garden)

1 Cup organic beet greens, chopped

1 Cup organic collard greens, thick stem removed, and

   chopped (from garden)

1/2 Cup sweet maui onion, sliced

2 Cloves, organic garlic

1/2 Head organic purple cauliflower, floret broken in to   

  smal pieces

Pinch of thyme, basil

1    Teaspoon lemon zest

1/2 Lemon, juiced

Heat oil in saute pan, add eggplant, cook until golden brown.  Add greens, onion, garlic and cauliflower, cook until cauliflower is fork tender.  Add thyme, basil, lemon zest and juice. Serve and feel good about what you are eating.