Tag Archives: CSA

Kohlrabi with Flair

Kohlrabi….that thing that comes every week in the CSA. It’s not exciting, nor particularly tasteful. It’s just kohlrabi. It’s suppose to be easy to grow in almost any environment…and I believe it. Have you gathered I’m not quite a fan of this root vegetable? Maybe it’s because everyone seems to roast it and throw some spices or cheese on it. Call it a day at that? Maybe the first time I ate it. But you can only roast a root vegetable like that so many times…..so I decided to try spice.

What’s the one genre of food that is always full of spice and flare? Indian! Yes, what about a Kohlrabi curry?

Kohlrabi Curry(servings 2)

  • 1 large kohlrabi, cut into half inch cubes
  • 1 teaspoon(s) olive oil, extra virgin
  • 1 small onion, sweet, diced
  • 1/8 cup(s) water
  • 1 teaspoon(s) cumin seeds
  • 1 15 oz. diced tomatoes
  • 1 teaspoon(s) curry powder
  • 1 teaspoon(s) chili powder
  • 1/2 teaspoon(s) salt
Roast at 450F for 20 minutes diced Kohlrabi.
In a pan over medium heat, heat olive oil until warm. Add water and cumin seeds. The cumin seeds should begin to shake in
the heat. This is called tempering and allows the flavor from the cumin to release.
Add the onion and cook till soft.
Add the rest of the ingredients (tomato and spices) and stir until combined. Cook on low to medium low for 5-10 minutes
allowing the spices to combine and bloom together.
 
Serving Suggestions: Serve with rice or indian flatbread.
Nutrition Facts (per serving)
Calories 101
Total Fat (g) 3.26
Saturated Fat (g) .29
Cholesterol (mg) 0
Sodium (mg) 918
Total Carbohydrates (g) 14.97
 

It tastes so much better than plain old roasted kohlrabi! I promise you! When you eat this veggie curry, you’ll have to think about all the others who still just roast their Kohlrabi.

Is there something that you find bland and boring because you only know how to cook it one way?

What’s your most hated item to see in your CSA?

Broccoli goes Jiaozi (potsticker)

As I opened up my CSA box yesterday, two thinks peaked out at me. Broccoli and cauliflower. These two babies have shown up lots this year already. I like cauliflower when cooked, especially in Indian dishes. But when it comes to broccoli? Well, I’ll eat it covered in cheese or ranch dressing- neither of which are particularly healthy for me when you take into account the quantity. So I thought, and I thought, what could I do with broccoli that would make it yummy and exciting? And then it came to me, I love potstickers! They’re so much fun to eat and are easy and cheap to make. Done…broccoli potstickers. (Jiaozi, is the traditional word for chinese potsticker.)

These little guys are tasty and easy to make! Since I only had one small broccoli, I also used my veronica cauliflower in my CSA. You could use one large broccoli or one large cauliflower if you wanted to. Add an onion, pepper, some sunflower oil, and potsticker wrappers and done….meal achieved.

No seriously, that’s all it takes to make these babies!

Broccoli Cauliflower Potstickers

Servings: 5

  • 1 small broccoli
  • 1 small cauliflower
  • 1 medium Serrano green chile 
  • 3 teaspoon(s) sunflower oil
  • 1 small onion, sweet
  • 1 small wonton wrapper
Directions:
Wash and cut broccoli and cauliflower into flourets. Steam until tender.
Carefully remove the seeds from the serrano chilie and disgard. Chop the chilie finely into small pieces. Over medium heat, add 1 teaspon of sunflower oil and cook the onion and chilie until the onion is slightly browned and clear.
Place steamed broccoli/cauliflower and onion mixture in food processor or blender. Add one teaspoon sunflower oil and process until mixture is homogenous and finely chopped.
Place small teaspoons of mixture on the center of wonton wrappers. Wipe water around square edges and fold over into a triangle shape. Push into base of triangle to make the wonton “pinch” shape. (You can do whatever shape you want, I just choose this one because it usually keeps all the goody inside.)
Heat the last teaspoon of sunflower oil over medium high heat and drop wontons in to brown. Flip wontons regularly to make sure a light brown color appears on most sides. When all wonton sides are lightly crisped, add a spash of water. I do it by eye sight, but around 1/8 a cup. Cover the wontons for one minute with a lid and then remove. If you added too much water by accident, don’t worry as you can allow the water to steam off.
Remove wontons from pan when most of the water has steamed away and let cool.
I enjoy with some light sodium soy sauce. The choice of dipping sauce is completely up to you though! ENJOY!

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Nutrition Facts (per serving, these might be slightly off due to my program not understanding wonton wrappers)
Calories 91
Total Fat (g) 3.14
Saturated Fat (g) 0.24
Cholesterol (mg) 1
Sodium (mg) 41
Total Carbohydrates (g) 11.17