Kale Caesar Salad
Adapted from Kardea Brown / https://www.foodnetwork.com/recipes/kale-caesar-salad-8323902
Ingredients:
1 large bunch kale
1/2 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 anchovy filets
Zest and juice of 1/2 a lemon
Kosher salt and freshly cracked black pepper
Directions:
Cut the kale into a chiffonade. Wash and dry thoroughly, then add to a large bowl.
Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours.
Monji Haakh: Kohlrabi cooked in Kashmiri Style
Adapted from: https://www.awayinthekitchen.com/post/monj-haakh-kohlrabi-cooked-in-kashmiri-style
Ingredients:
2-3 kohlrabi with leaves
1 tbsp mustard oil (can substitute chili oil or vegetable oil)
1/2 tsp asafoetida (an amazing Indian spice, substitute an equal amount of garlic or onion powder if you can’t get asafoetida)
2-3 dried red chilies
2 whole green chilies (you may prick the chilies slightly)
1 tsp salt, or to taste
Directions:
Using your hand, remove the long stems from the bulb or use a knife to cut off the stems. Remove the leaves from the coarse stems and keep aside. You may tear extra large leaves into two but don't chop them too small.
Peel the kohlrabi and slice the bulb into medium thick pieces. Give the leaves and sliced bulb a rinse and keep aside.
In a wok or pan, heat mustard oil till it smokes. Then, add asafoetida and the kohlrabi slices. Braise them for 3-4 minutes and then add 3 cups of water, and then add salt and chilies. Bring it to a boil.
Add the leaves and give a mix. Now cover and cook on low heat for 5-7 minutes. Open the lid and then let it simmer on medium heat for 15 minutes or until the leaves and vegetables are tender.
If cooking in a pressure cooker, use about 2 cups of water and cook for 5 minutes (1 whistle on high pressure and another 1-2 on medium heat), and after removing from heat, release pressure by lifting the whistle using a spatula.
Serve with rice and some yogurt.
Adapted from Kardea Brown / https://www.foodnetwork.com/recipes/kale-caesar-salad-8323902
Ingredients:
1 large bunch kale
1/2 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 anchovy filets
Zest and juice of 1/2 a lemon
Kosher salt and freshly cracked black pepper
Directions:
Cut the kale into a chiffonade. Wash and dry thoroughly, then add to a large bowl.
Combine the Parmesan, mayonnaise, olive oil, Worcestershire sauce, garlic, anchovies, lemon zest and juice in a large bowl and whisk until smooth. Taste, then add salt and pepper if needed. Pour the dressing over the kale and toss until coated. Serve immediately, or refrigerate for up to 3 hours.
Monji Haakh: Kohlrabi cooked in Kashmiri Style
Adapted from: https://www.awayinthekitchen.com/post/monj-haakh-kohlrabi-cooked-in-kashmiri-style
Ingredients:
2-3 kohlrabi with leaves
1 tbsp mustard oil (can substitute chili oil or vegetable oil)
1/2 tsp asafoetida (an amazing Indian spice, substitute an equal amount of garlic or onion powder if you can’t get asafoetida)
2-3 dried red chilies
2 whole green chilies (you may prick the chilies slightly)
1 tsp salt, or to taste
Directions:
Using your hand, remove the long stems from the bulb or use a knife to cut off the stems. Remove the leaves from the coarse stems and keep aside. You may tear extra large leaves into two but don't chop them too small.
Peel the kohlrabi and slice the bulb into medium thick pieces. Give the leaves and sliced bulb a rinse and keep aside.
In a wok or pan, heat mustard oil till it smokes. Then, add asafoetida and the kohlrabi slices. Braise them for 3-4 minutes and then add 3 cups of water, and then add salt and chilies. Bring it to a boil.
Add the leaves and give a mix. Now cover and cook on low heat for 5-7 minutes. Open the lid and then let it simmer on medium heat for 15 minutes or until the leaves and vegetables are tender.
If cooking in a pressure cooker, use about 2 cups of water and cook for 5 minutes (1 whistle on high pressure and another 1-2 on medium heat), and after removing from heat, release pressure by lifting the whistle using a spatula.
Serve with rice and some yogurt.
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