Monji Haakh- Kohlrabi cooked in Kashmiri Style

 

Ingredients:

• 1 bunch Kohlrabi with greens 1- 1.5 pounds
• 2 tsp mustard oil or any other oil
• 1/2 tsp asafetida
• 2- 3 dry red chilies
• salt to taste
• 4 cups water

Preparation:

Prep the Kohlrabi and the greens:

1. Remove the greens from the bulb of the kohlrabi. Cut out the long stems and keep the greens aside to be used in the dish. Discard the stems.
2. Peel the kohlrabi and cut the root side of the bulb and discard. Any woody feeling portions you simply discard.
3. Chop the greens and slice the bulbs. Give everything a generous rinse.

Cooking:

1. Heat oil until it smokes (mustard oil)
2. Add the asafetida and then add the kohlrabi slices. Saute for a few minutes, then add the water, and chilies and bring it to a boil.
3. Add in the greens and cook until the kohlrabi and the greens are tender (about 30 - 40 minutes)
4. Alternately you can pressure cook it for 5 minutes after the steam builds up in the cooker. In that case, reduce water to 2 cups.

https://www.spiceroots.com

Stuffed Moldovan Flatbreads with Dill and Sorrel

 

Ingredients:

• 1 cup kefir
• 1 cup plus 1 1/2 tbsp. vegetable oil
• 1 ¹⁄₂ tsp. white wine vinegar
• 1 ¹⁄₂ tsp. sugar
• ¹⁄₂ tsp. kosher salt, plus more to season
• 2 ¹⁄₂ cups all-purpose flour, plus more for dusting
• 1 tsp. baking soda
• 1 bunch of spring onions, roughly chopped
• 1 bunch of dill, roughly chopped
• 1 bunch sorrel/parsley/spinach, roughly chopped
• 2 eggs
• Freshly ground black pepper

Preparation:

1. In a large bowl, combine the kefir with 1 ¹⁄₂ teaspoons of the oil, the vinegar, sugar, and 1 ¹⁄₂ teaspoons of salt. Stir in the flour and baking soda, and knead until a smooth, soft dough forms. Divide the dough into 4 balls and cover with a kitchen towel.
2. For the filling, in a medium bowl, stir the spring onions, dill, and sorrel with the eggs, salt, and pepper.
3. On a lightly floured work surface, work with one ball of dough at a time, and roll the dough into an 8-inch circle. Spread one-quarter of the filling in the middle of the circle and then fold in all sides to make a 4-inch square, sealing the dough where the edges meet. Roll the dough packet into a 6-inch square, and then fold each corner inward to meet in the middle of the square. Roll the dough into a 6-inch hexagon, and cover with a kitchen towel. Repeat rolling and filling the breads with the remaining dough balls and filling.
4. Heat the remaining 1 cup of oil in a 12-inch skillet over medium heat. Working with one dough packet at a time, fry the bread, flipping once halfway through, until golden brown on the outside, and an instant-read thermometer inserted in the middle of the bread reads 200°, about 6 minutes. Transfer the bread to a rack to drain and repeat frying to make the remaining breads. Let cool for 5 minutes before serving.

https://www.saveur.com

 

Daikon Radish Slaw

 

Ingredients:

• 1 daikon shredded
• 1 carrot shredded
• 1 cup (100g) cabbage shredded
• ¼ cup (20g) parsley chopped
• ½ cup (110g) mayonnaise
• 1 clove garlic minced (optional)
• 1 tablespoon dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon salt

Preparation:

1. To make the dressing, whisk together mayonnaise, mustard, garlic if using, lemon juice, and salt.
2. Combine shredded daikon, carrot, cabbage, and parsley together. Then add dressing and mix well.

https://www.littlesunnykitchen.com 

Sauteed Dandelion (or, Collard) Greens with Eggs

 

Ingredients:

• 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
• 2 tablespoons (30 g) unsalted butter clarified butter or ghee
• 1 large leek, white and light green parts only sliced lengthwise and finely chopped
• 4 large eggs
• ¼ cup crumbled feta cheese

Preparation:

1. Blanch the Dandelion Greens: Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
2. Melt the butter or ghee in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

https://www.abeautifulplate.com

How to Dry Chamomile for Tea

 

Ingredients:

• Chamomile Flowers

Preparation:

1. The first step here is collecting your chamomile. Unlike other herbs, you’re not gonna look for the green parts of the flower (stems or leaves) – we’re going straight for the blossoms. Those contain the antioxidants, and the beautiful calming aroma and are what make the chamomile tea we know.
2. Wash the chamomile blossoms and dry well
3. Then spread out the blossoms, making sure each one has its own space to dry. You dry chamomile pretty much the same way you would dry mint. For the drying process you can use an old, but clean window screen. Any form of mesh that enables air circulation to allow proper and even drying can work.
4. To make your own chamomile tea, use 1 tablespoon of dried chamomile per cup of boiling water and steep for 5-8 minutes.
5. Once you’ve dried your chamomile, you can easily collect it in a jar or an airtight container of your choice. Use your tea within one year.

https://www.homemademastery

French-Inspired Potato Salad

 

Ingredients:

• 2 pounds of small red or Yukon gold potatoes (no larger than 2-inches in diameter)
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup loosely packed fresh tender herbs, such as parsley, basil, dill, tarragon, or a combination
• 4 medium scallions
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain Dijon mustard (or an additional 1 tablespoon of regular Dijon)
• 1/4 teaspoon freshly ground black pepper

Preparation:

1. Place 2 pounds of small red or Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are easily pierced with a knife, 15 to 20 minutes. Meanwhile, chop the herbs and scallions, and make the dressing.
2. Coarsely chop 1/2 cup loosely packed fresh tender herbs. Thinly slice 4 medium scallions.
3. Place 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon whole-grain Dijon mustard, 1/4 teaspoon black pepper, and the remaining 1 teaspoon kosher salt in a large bowl. Whisk well to combine and emulsify.
4. Drain the cooked potatoes in a colander and rinse under cold water just until they are cool enough to handle but still warm. Halve the potatoes (or quarter if large) and transfer them to the bowl of vinaigrette. Gently toss to coat the potatoes. Add the herbs and scallions and toss lightly to combine. Set aside for 10 minutes to allow for the flavors to meld. Serve warm or at room temperature.

https://www.thekitchn

Pasta with Dandelion Greens, Garlic, and Pine Nuts

 

Ingredients:

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 large cloves of garlic, thinly sliced
• 1/4 cup pine nuts
• 12 oz. dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
• 1 Tbs. balsamic vinegar
• Freshly ground black pepper
• 12 oz. Gemelli or penne
• 2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)

Preparation:

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
3. Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
4. Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
5. Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.

https://www.finecooking.com