Rahmwirsing

 Source.

• 1 kg Savoy cabbage
• 2 onions
• 200 g bacon
• 250 ml stock (chicken or beef)
• 80 ml milk
• 1 tblsp. flour
• 1 tblsp. butter
• 100 ml cream
• salt 
• pepper
• nutmeg

Chop the onions finely, and cut the bacon into thin strips. Wash the cabbage. Then, quarter the cabbage, remove the stem and shred it. Melt the butter in a deep pot and cook the onions until transparent. Add the bacon and cook a few minutes. Then, add the cabbage and mix to coat. Add the stock, cover and steam for ~15 minutes until the cabbage is soft. Finally, stir the flour into the milk and stir the mixture into the cabbage. Quickly bring to a boil, remove from heat and stir in the cream. Season with salt, pepper and nutmeg. 

Simple Beet Salad

Makes: 4 large servings
 
Ingredients

• 2 pounds (~900g) beets
• 2 cloves garlic, crushed
• ¼ cup olive oil
• ¼ cup red wine vinegar
• salt
• pepper
• plain thick or set yogurt

Boil or roast the beets until done (pierced very easily with a fork) - check after 1 hour and then go from there. Peel the beets and cut into bite-sized pieces.  Toss with the garlic, oil, vinegar, and salt and pepper to taste.  Let sit in the refrigerator a few hours or overnight.  Serve with yogurt.

Brussels Sprouts with Cheese

Makes: 2 servings

Ingredients:

• ~20 Brussels sprouts, trimmed and halved (enough to make one layer in bottom of pan you're using)
• 1½ tablespoons olive oil
• grated cheese of your choice (recommended: gruyere, parmesan, appenzeller...)
• salt & pepper

Toss sprouts with half a tablespoon of the oil.  Heat the other tablespoon in a skillet over low/medium-low.  Place the sprouts in the skillet in a single layer cut side down and sprinkle with salt.  Cover and cook ten minutes.  They should be well browned on the bottom.  Stir around a bit over higher heat.  Remove from heat.  Sprinkle with cheese, salt, and pepper to taste and serve immediately.

Red Cabbage with Apples

Ingredients:

• 1 tablespoon oil or butter
• 1 apple, sliced
• 1 medium or large onion, sliced
• 1 medium head red cabbage, sliced
• ⅓ cup white vinegar
• ¼ cup sugar
• ¾ teaspoons salt
• ¼ teaspoon pepper
• ½ teaspoon allspice
• ¼ teaspoon cinnamon

Heat oil or butter.  Fry onion and apple until tender.  Add all other ingredients, mix, and simmer covered for 1 hour.

Leek tart

Borrowed heavily from here.

We got some leeks in the vegetable box and had an inclination for leek tart. I was skeptical about this recipe because it's so simple, but it turned out really well.

• 2.5-3 leeks
• 1 Tbsp. butter
• 1/3 cup double cream
• a bit of milk (if necessary)
• pinch of nutmeg
• salt
• pepper
• ~1/3-1/2 cup shredded Appenzeller (or gruyere, Bergkaese, etc)
• 250g pre-made pastry crust (or make your own)

Preheat oven to 375F (gas mark ~5-6). Melt butter, add leeks, and sprinkle pinch of salt over leeks. Saute leeks over medium heat until very soft (~10 minutes). Add cream (add milk if mixture is too thick) and heat mixture on low for 5 minutes. Add salt pepper and nutmeg to taste taking care not to add too much salt (the cheese will add to the saltiness). Roll out pastry to fit three 3.5" ramekins, distribute leek mixture evenly between them, and top with cheese. Bake for about 30 minutes or until cheese is melted and golden. Let cool for at least 10 minutes. Serve hot, warm or cold.
Serves 3.

Corn & Zucchini

This is a great side dish when you're having Mexican food!

Makes: 4 servings

Cost per serving (Heidelberg): ~€0,96

Calories per serving: ~97

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 large zucchini (yield about 2 cups when chopped), cubed
• 1 small can (140g dry weight) corn, or fresh corn if you can get it!
• 1 jalapeño, fresh or pickled, seeded or not seeded depending on how spicy you want it, finely chopped
• 1 medium tomato, chopped
• salt
• pepper

Fry the onion and garlic in the oil for one minute.  Add zucchini and cook covered for 5 minutes.  Add corn and jalapeño, stir while cooking for 3 minutes.  Add tomato.  Cover and cook until zucchini is tender.  Add salt and pepper to taste.

Pickled Jalapenos and Carrots (Escabeche)

• 150-200g jalapenos
• 2 large carrots
• 1/2 medium onion
• 5-7 cloves garlic
• cauliflower florets (optional)
• apple cider vinegar (or diluted white vinegar)
• 1 tsp sea salt or kosher salt

Slice jalapenos into rings (alternatively, if whole peppers are preferred, cut a deep cross into the tip of the pepper to let the vinegar enter, or use a mix of sliced and whole peppers). Peel and slice carrot into rings. Peel garlic cloves, but leave them whole. Cut the half onion into quarters. Mix everything in a small sauce pan and add salt and enough vinegar to cover. Bring the mixture to a boil and cook for ~2-3 minutes--until the peppers are done (they will begin to take on a translucent quality). Divide vegetables between two one-pint (0.5 liter) jars that have been washed with hot water and add enough of the cooked vinegar mixture to cover. Let the mixture come back down to room temperature and then move to refrigerator. Alternatively, process hot jars for 10-15 minutes in a hot water bath.
Source: adapted from Simply Recipes.

Cucumber & Yogurt Salad

Makes: 4 servings

Cost per serving (Heidelberg): ~€0,48

Calories per serving: ~88 using low-fat yogurt

Ingredients:

• 1 large cucumber, peeled and sliced
• 2 cups plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon dried mint
• 2 tablespoons water
• 1 teaspoon salt

Add garlic, salt, and water to yogurt and mix well.  Add mint and cucumber and mix.  Serve cold.

This is great with mujadarrah.

Mushroom Curry

Makes: 2 side servings

Cost per serving (Heidelberg): coming soon

Ingredients: 

• 1 tablespoon olive oil
• ½ large onion, chopped finely
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• ½ teaspoon turmeric
• about 8oz/225g mushrooms, sliced
• ½ teaspoon salt
• 1 tablespoon tomato paste

 Saute onion in oil until softened.  Add garlic and saute one more minute.  Add spices and cook 4-5 more minutes.  If the mixture becomes dry, add water by the tablespoon.

Add mushrooms, tomato paste, and salt.  Add more water if desired.  I add about a quarter cup, maybe slightly less.  Lower the heat to a simmer, then cover and cook 10 minutes.

Serve with rice or some other starch of your choice.

Roasted Broccoli

My sister threw me a recipe shower when I got married.  Dru sent this recipe, which has become one of my favorites!

Makes: 2 servings as a lunch, 4 as a side

Cost per serving (Heidelberg): ~€0,75

Ingredients:

• 1 large (or two small) head(s) broccoli, cut up
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 teaspoon minced fresh ginger
• ½ teaspoon kosher salt
• ½ teaspoon crushed red pepper

Heat oven to 450F/230C.  Toss broccoli with other ingredients.  Spread on a foil- or Backpapier-lined baking sheet and roast in the upper third of the oven for 20 minutes.  It will be turning brown in spots.

Enjoy!

Cauliflower with Panch Phoron

Panch phoron can also be labeled panch puren, panch puran, panch puram, and other similar variations, and you can find it at some Asian groceries.  It's composed of equal parts fenugreek, nigella seeds, cumin seeds, fennel seeds, and radhuni or celery seeds or mustard seeds.

Makes: 2 servings

Cost per serving: ~0,90€ (excludes rice)

Ingredients:

• 1 head cauliflower
• 1/3 cup oil
• ½ teaspoon panch phoron
• ½ teaspoon salt
• 1 teaspoon sugar
• 1" or 2cm ginger root, grated
• 3 Thai chilis, split lengthwise

Cut the cauliflower into small florets.  If you've just washed it, try to dry it as much as possible.

Use a pot with high sides.  Heat the oil and add the panch phoron.  It will pop and splutter.  After it has finished spluttering, add the cauliflower and salt.  Cauliflower is full of moisture and will cause a lot of spattering when added to hot oil - hence the high sides of the pot and trying to dry it off a bit - so stand back and cover or move anything near by that you don't want possibly spattered.

Stir for 3-4 minutes, then cover over medium heat and let the cauliflower lose its moisture and soften.  When it has, uncover and add sugar, ginger, and chilis.  Stir continuously until the moisture is gone and the cauliflower is coated in a sheen of oil.

Serve with rice.

Carrot Curry

Makes: 3 servings

Cost per serving (Heidelberg): ~0,37€ (excludes rice)

Ingredients:

• 1 tablespoon oil
• 1 teaspoon whole cumin
• 1 teaspoon urid dal (from South Indian or Asian grocery)
• 1 Thai chili, chopped (if unavailable, substitute with ¼ - ½ teaspoon crushed red pepper)
• 8-10 medium carrots, peeled and diced
• 8-10 curry leaves (from South Indian or Asian grocery)
• 2 tablespoons dessicated coconut (in Heidelberg, available in freezer at Butt grocery)
• salt

 Use a pot with tall sides.  Heat the oil, then add cumin and urid dal.  When the dal browns, add the chili and saute to cook it a bit.  Add the carrots, followed by ¼ cup water.  Cook for 10 minutes, then add salt.  Continue to cook until all the water has evaporated.  Add coconut and curry leaves, then cook a few more minutes.

Eat with rice.