GOLDEN VALLEY, Minn. - "Nourish:Winter" is a new online cookbook offering from a popular Twin Cities chef, Anna Dvorak, who teaches at the Kitchen Window and The Wedge.
Anna showed off of few of her favorites on KARE 11 News @4.
Salad in a Bowl-
This is hands-down the easiest way to put a great salad on your table every night. No separate dressing required, no fancy technique - just some simple ingredients, rub the bowl with garlic, toss the greens and you're done. Do it a couple of times and you will get used to the idea of not even measuring, but trusting that the salad turn out just fine. My secret wish is that it will turn everyone into a twice-daily salad eater.
Prep time: 10 minutes
Yield: 4 servings
1 clove garlic, crushed and peeled
8 loose cups salad greens (any combination of arugula, baby greens, leaf lettuce or baby spinach), washed and spun dry
1 tablespoon lemon juice or balsamic vinegar
1/8 teaspoon sea salt (a large pinch)
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Rub the entire inside surface of a large salad bowl (one in which you plan to serve the salad) with the peeled garlic clove, pressing hard as you go to release the juices. Add the salad greens, then drizzle with the olive oil and vinegar and sprinkle with the sea salt and black pepper. Toss everything very well to combine. Taste a leaf and add more of any of the ingredients if the salad needs it. Serve within 15 minutes of tossing.
Kale Breakfast Scramble-
I almost hesitate to add the word "breakfast" here because I think that this makes an equally good quick lunch or dinner. Everything is done in one pan, and you end up with the ideal proportion of vegetables to eggs for a full vegetable serving in one bowl.
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 servings (doubles easily)
1 tablespoon coconut oil, butter or olive oil
1/4 medium onion, thinly sliced
1-2 cloves finely chopped garlic
1/2 bunch kale, stems removed and roughly chopped (about 2 cups)
3 organic eggs
1/4 teaspoon sea salt
2 tablespoons chopped parsley
Freshly ground pepper
1/2 teaspoon curry powder
1. Heat a large, heavy skillet or cast-iron skillet over medium heat. Add oil and onions and sauté until golden. Add garlic and kale and sauté just until kale is wilted, about 3 minutes.
2. Crack eggs over kale mixture and toss to scramble. Season with salt and toss in the parsley. Turn gently to cook eggs in large pieces intact so that the mixture stays juicy. (If you're doubling the recipe, it may be easier to crack the eggs into a small bowl and gently whisk before pouring over the kale.) Sprinkle with the curry powder, taste for salt and pepper and adjust if needed, then toss one more time and serve immediately.
Shopping tip: Choose pastured, free-range eggs raised organically from a known source whenever possible to get the highest amount of naturally occurring omega-3s and the best flavor.
Thai Squash Curry with Quinoa-
I like the idea of learning quick recipes for pulling a nutritious, flavorful and variety-packed meal together from an easy and flexible template. Think of this as an all-purpose mix and match dinner with curry sauce, veggies and ancient whole grains for any night of the week, easily doubled for leftovers and simple to substitute the vegetables you have on hand. A simple but flavorful red curry that simmers while the quinoa cooks on the stove leaves enough time to prep and steam a colorful variety of vegetables together so that everything can be ready at the same time.
Prep time: 20 minutes
Cooking time: 20 minutes
Yield: 6 servings
1 tablespoon coconut oil
1-2 tablespoons red curry paste (Thai Kitchen brand or find a Thai brand at an Asian grocery)
2 cups vegetable stock, vegetable bouillon dissolved in hot water or filtered water
1 can (14 ounces) coconut milk (NOT reduced fat - I like Native Forest brand)
1-2 tablespoons wheat-free tamari or soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons maple syrup
2 cups peeled winter squash, cut into 1/2" cubes (or use sweet potato, cubed slightly smaller)
1 small onion, peeled and cut into 1/2" pieces
1 cup broccoli florets (can substitute trimmed green beans or snow peas)
1 small red pepper, cut into 1/4" pieces
1 cup fresh basil, chopped
1 cup quinoa
2 cups vegetable stock or filtered water
pinch of salt
salt and freshly ground pepper
Prepare the quinoa:
1. Rinse quinoa several times in a small saucepan, using the lid to strain the seeds as best you can. (Rinsing removes the saponin - a protective coating that naturally coats the grains of quinoa as it grows. Without rinsing the saponin can leave a bitter or soapy taste on the grain.)
2. Add the measured water to pan along with the rinsed quinoa and a pinch of salt and bring to a boil. Lower the heat, cover the pan and simmer until the liquid is absorbed and the spiral of the quinoa germ is visible, about 15 minutes. Let stand for 5 minutes or until ready to serve. Fluff with a fork gently before serving to separate the grains.
Meanwhile, prepare the curry:
3. Heat a medium saucepan over medium-high heat. When it is warm to the touch, add coconut oil and melt, then add red curry paste and whisk for 1 minute to let the flavors warm. Add stock or water and simmer for 10 minutes. Whisk in coconut milk and tamari, reduce heat to medium-low and let cook for 10 minutes longer. Do not boil. (Remove from heat if necessary and reheat to finish the dish.) Season with fresh lime juice and adjust taste as necessary with additional curry paste, tamari or lime juice.
4. While the curry simmers, steam cubed squash with onion for 10 minutes or until just tender. Add green vegetables and steam 3 minutes longer. Add to curry and stir to combine. Serve immediately over steamed quinoa and top with the red pepper and fresh basil.
For more information, head to Anna Dvorak .
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