Older Bolder Life

Stronger | Leaner | Sharper | Longer - From Older Bolder Fitness

Recipe: Vegetables

the Older Bolder Life Vegetable Wednesday 26 December: Collard Greens Kimchi

By

With New Year’s Day celebrations looming on the horizon now, being good children of the South my wife and I have been raised to eat greens as part of the traditional New Year’s Day meal.

Truth be told, I didn’t grow up willfully embracing the concept of stewed or sautéed greens, though in my youth I picked at mustard, collard, and turnip greens at many a grandmother-prepared table over the years.

My personal view of greens changed when one of our favorite Southern restaurants here in the DFW metro started serving a wonderful crudite plate with a Collard Greens Kimchi as part of the array. We often have a quart jar of some version of kimchi in the fridge (using this recipe), and while collard greens take a bit of time in a briny soak to soften, they’re well worth the effort, and some say will help ensure wealth flows your way this year (if you hold to old Southern New Year’s Day tradition).

2 medium bunches collard green leaves
Fine sea salt

6 scallions, cut on diagonal into 1 inch pieces, use the white and pale green sections
1/3 cup (or more) gochugaru (Korean red chile flakes, coarse) OR
1.5 tablespoons crushed red pepper flakes, ground
2 tablespoons minced garlic
2 tablespoons fresh ginger, minced
1 tablespoons fish sauce

Remove the stalks from the collards and cut the leaves into bite-sized pieces. Wash well, drain, and quickly pat dry. Now layer in a small bowl with generous amounts of the sea salt between layers, place a dish (or other weight on top) and leave for 30 minutes. Then massage the leaves a bit, turning them over, and making sure they’re fairly well covered with salt, cover with the weight in place for another 30 minutes. Repeat this process another three times, you’re looking for the leaves to become somewhat tender.

Rinse the leaves of salt and pat dry on paper towels.

Now combine the collard leaves with the scallions, pepper of choice, garlic, ginger, and fish sauce; stir to ensure all the leaves are well coated.

Now pack into a sterilized jar, leaving about an inch of headspace. Cover loosely and leave on the counter (out of direct sunlight) for up to two days to begin the magic of fermentation. Once you’re happy with evidence of fermentation, throw in the fridge, where the flavors will deepen and mature over the next week as fermentation slowly moves onward. Kimchi gurus insist this will keep for up to two months in the fridge.

Enjoy.

the Older Bolder Life Vegetable Wednesday 19 December: Marinated Vegetables (and Cheese)

By

While chatting with our friend Chef Libby in Austin the other day, I pestered her about what her teams’ latest efforts in the marinated vegetable world had been, as we’re helping with party appetizers at an event next week.

She’d shared before about her love of quick pickles and marinated vegetables and cheese, actually often using the phrase MIY – marinate it yourself – when talking about the various preps she and her team use often.

She (and I) are big fans of these dishes, as you can customize the marinade to suit your vegetables, cheese, and your tastes that particular day, as well as (at least in part), what’s on hand in the pantry. Even better, you can adjust the amount of spice and acid you add in to suit you – Libby likes hers tart and packed with flavor.

My wife is particularly fond of marinated olives and feta or mozzarella, with citrus and peppers for spice, and a healthy splash of white wine vinegar.

Libby reminded me that a generous amount of good salt is needed, and she’s partial a bit of fresh thyme sprinkled in the marinade as well.

The vegetables
Good olives, brined
Blistered peppers, i.e. shishito or banana
Lightly roasted mushrooms
Artichoke hearts
Hearts of palm
Carrot slices
Radishes/radish slices

The cheese
Slabs of good feta (try the organic imported feta from Costco)
Chèvre (goat cheese) sliced or crumbled
Fresh mozzarella
Ricotta salata
Your favorite cheese

The marinade
Good olive oil, see comments above regarding amount
Aromatics – citrus peels, dried chiles, crushed garlic, shallot slices
Acid – vinegar (white wine, red wine, white distilled, ACV), or lemon juice
Good salt
Fresh ground pepper
Fresh thyme leaves

Based on how much you’re planning to marinate, heat a generous amount of good olive oil over medium-low heat, along with whatever aromatics you’ve chosen to use. Heat long enough to soften the garlic (if using) and infuse the oil with flavor, then remove from the heat and cool (leave the aromatics in).

When cooled, stir in the vinegar, as much you want to taste; think of the marinade as a very highly seasoned vinaigrette. Salt and pepper to taste (it should be on the salty side), stir in the thyme or other fresh herbs, then pour over your cheese and vegetables and set aside for 30-60 minutes (or more), stirring a time or two if not covered completely.

When ready, plate artfully and serve.

Enjoy.

the Older Bolder Life Vegetable Wednesday 12 December: Dutch Oven Roasted Beets

By

This time of year we’re roasting more vegetables in the oven; it just seems to fit late fall – early winter weather and schedules these days.

One of our favorites are these delicious Dutch Oven Roasted Beets with a sprig of rosemary; it’s ridiculously simple though takes a bit of time to finish (a couple of hours).

You can use beets of any color, and any size for that matter, though note that larger beets take longer to roast, and if you mix sizes of beets in your roasting batch, you may need to remove the smaller beets as the larger ones finish roasting.

Beets offer a host of health benefits, though are often eaten in moderation given their carbohydrate content. The nitrates in beets, converted into nitric oxide in the body, are how most experts explain beets’ blood pressure lowering and exercise tolerance improvements, and beets provide betaine, which moderates inflammation and lowers homocysteine (higher levels are associated with cardiovascular and cerebrovascular disease) . Of course beets are packed with phytonutrients too.

Though beets offer impressive amounts of fiber, vitamin C, potassium, manganese, magnesium, and folate, we like them because they taste so good.

4 pounds of fresh beets, any color, 4-inches or under
2 tbsp avocado oil

Optional: Sprig or two of rosemary

Preheat your trusty oven to 425; brush the inside of your Dutch oven with the avocado oil.

Trim all but about 2-inches of the beet tops off; leave the beet tails intact (pull off any long, stringy fibers). Scrub the beets very well under running water, but leave the skins intact.

Place the prepped beets in the bottom of the Dutch oven in a single layer; it’s fine if they’re touching. Add a sprig or two of rosemary if desired. Cover with the DO lid and place in the oven.

Turn the beets over every 40 minutes; at the second turn (80 minutes), test for doneness by piercing the beets with a wooden skewer. If the skewer penetrates the beet easily and smoothly passes to the center of the beet, the beet is cooked through. Note that smaller beets cook faster; if you have some smaller and some larger in the batch, remove the smaller beets are they’re cooked. Test every every 10-15 minutes after the 80 minute mark, cook until tender.

Remove from the oven, let cool 15-20 minutes, then trim the tops and roots/tails, and scrub the skins off under running cold water. Watch that beet juice – it stains everything!

There are a host of ways to serve these, use your imagination and go to it; most often we’re reheating in butter in a saucepan and digging in.

Enjoy.

the Older Bolder Life Vegetable Wednesday 5 December: Avocado Oil Roasted Leeks

By

We dined with friends several weeks ago and the hostess served these simple yet delicious Avocado Oil Roasted Leeks with the meal. They were a perfect texture with a soft body complemented by just enough crispy browned edges, and what an amazing flavor.

We love leeks around our camp, using them in a number of soups and stews, as well as my wife’s favorite boeuf bourguignon recipe (I don’t think we’ve posted that one yet, I’ll make sure we get that done before the holiday week upcoming…)

These couldn’t be more simple to do, though with a two-hour cook time, you’ll need to plan ahead a bit. And by the way, our hostess had prepared these with a very nice olive oil, though we’ve since made them with avocado oil (both for taste preference and avocado oil’s much higher smoke point).

By the way, the oil remaining after cooking makes an amazing contribution to your next vinaigrette…

8 leeks, white and pale green sections, split lengthwise
1/2 cup good avocado oil (maybe a little more)
Good salt

Throw a rimmed baking sheet in the oven and preheat to 400.

Prep your leeks, minding to use only the white and the pale green stem sections; cut them in half lengthwise and wash thoroughly to remove the sand and grit. Take care to pat them as dry as you can after washing.

Now toss with the avocado oil and season generously with your favorite salt.

Pull the hot baking sheet from the oven, arrange the leeks cut side down on the hot sheet, then cover loosely with foil. Throw them back in the oven, reduce the heat to 300, and leave them alone for an hour and 20 minutes. Check at that point to see if they’re tender and lightly browned; they might need another 10-20 minutes.

Now remove the foil and turn the leeks cut sides up; turn the over up to 400 and slide the leeks back in until they’re golden brown and the tops (cut sides) look a little crispy.

Save that oil by the way, it’s great for roasting vegetables or making a flavorful vinaigrette…

Enjoy.

the Older Bolder Life Vegetable Wednesday 28 November: Cajun Buffalo Cauliflower with Blue Cheese

By

A friend asked me a few weeks ago to suggest some Primally-oriented foods he and his wife could serve at a football party they were hosting. He’s a child of the South, and like many of his brethren, exhibits a crazy devotion to college football rivaling any we’ve ever seen. (For matter of record, he’s from Alabama, and I’m sure has a Roll Tide tattoo somewhere out of everyday sight so as to not impact his law practice…)

One of the foods I suggested was this Cajun Buffalo Cauliflower with Blue Cheese Crumbles. It’s certainly not a new concept in the Primal/Paleo world, though you don’t see many recipes with the Cajun spice twist. I happen to like this recipe as it’s a great introduction to those who don’t typically think about eating healthier snacks and sides, and packs the same great spice and flavor that classic buffalo wings do.

You certainly can serve this one as finger food, but we always seem to serve it up in a bowl…

One medium (2 to 3 lb) head cauliflower, leaves and stem trimmed
2 tbsp avocado oil
2 tsp of your favorite Cajun spice mix

1/4 cup + 2 tbsp of your favorite Cajun hot sauce (Zatarain’s or Crystal for us)
1/4 cup of your favorite Sriracha
6 tbsp unsalted butter, room-temp, in 1 tbsp pieces

1/2 cup (or more!) crumbled blue cheese

Fire the oven and preheat to 450.

Foil line a baking sheet, place the cauliflower in the center stem down, drizzle with the oil, then rub in the Cajun spice mix. Now roast for 30-35 minutes; it should become tender and begin to brown a bit. Remove from the oven and let cool for 15 minutes.

When cool enough to comfortably handle, trim the florets off the head; some suggest aiming for chicken-wing sized pieces, we tend to make pieces of all sizes and shapes. Don’t forget to trim the stem into thin-ish slices.

Now into a large saucepan over medium-high go the two sauces; when bubbles begin to form around the edges of the pan, whisk in the butter 2 tbsp at a time until smooth and creamy. Stir in the cauliflower pieces, and stirring often, heat for 4-5 minutes until the cauliflower is heated through.

We like to serve immediately in bowls and sprinkle with the blue cheese crumbles.

Enjoy.

the Older Bolder Life Vegetable Wednesday 14 November: Quick Pickled Daikon Radishes

By

Twice over the past few months I’ve shared recipes for quick pickles, something we tend to keep in the fridge year round, perfect for snacking and a quick, crispy, nutritious, and Primal/keto side for dinner.

If you missed the prior recipes, here’s the Quick Pickled Beets and Onions, and here’s the Tasty Quick Dills.

Radishes are one of my personal favorite snacks (even as we turn the corner to late fall/early winter, there’s still a container of trimmed radishes in water in the fridge this morning), not only for their satisfy crunch and burst of spicy, umami flavor, but also given the fact they contain almost no soluble carbs in a handful.

Radishes make a surprisingly tasty quick pickle, something Bahn Mi fans learned with their first one, and are a tasty snack/side to throw into your rotation. Bonus points for the quick, simple prep too…

1 cup apple cider vinegar
1 cup unseasoned rice vinegar
1/4 cup kosher salt
2 tbsp fresh-squeezed lime juice
2 tbsp good honey (optional)
2-4 red Thai or serrano chiles, stemmed, split lengthwise
1 tsp coriander seeds
1/2 tsp dill seeds

1 medium-large daikon radish, trimmed, peeled, thinly sliced
Consider using a watermelon radish as well…

To a medium saucepan add the vinegars, salt, lime juice, honey if using, chiles, and both seeds; bring to a boil over medium heat, stirring to dissolve the salt and honey. Remove from heat and let cool for 15-20 minutes.

Prep the radishes, add to a large, flat-bottomed bowl, and pour the pickling liquid over. Stir well to separate the radish slices so that all are exposed to the liquid, cover, and chill for at least 4 hours before serving. These will stay crispy for 4-5 days, though ours never last that long.

Enjoy.

the Older Bolder Life Vegetable Wednesday 5 September: Grilled Southwestern Cauliflower Steaks

By

Even thought the calendar has turned to September, it’s still prime time grilling season for most of us around the country; if you’ve not tried grilling cauliflower, give these Grilled Southwestern Cauliflower Steaks a spin.

I know, I know, there are probably hundreds of recipes for grilled cauliflower floating around out there, but this is one of our favorites given the southwestern spice flavors.

This is another of those recipes that’s so ridiculously easy it’s almost child’s play (don’t tell anyone that) yet unique and tasty enough to serve when entertaining.

Don’t forget to save the cauliflower florets you trim away as you carve the “steaks”, the trim is perfect for a salad or stir fry. Some recipes out there call for microwaving the cauliflower for 2-3 minutes before grilling it, but we’ve never added that step and it turns out perfectly every time.

Inspired by several different recipes, include one from Serious Eats.

2 medium heads cauliflower, trimmed, cut as per below
3 tbsp EVOO or avocado oil

Spice rub
1 generous tbsp ground turmeric
2 tsp mild chile powder
2 tsp ground cumin
2 tsp good salt
1 tsp powdered ginger
1 tsp garlic powder
1 tsp fresh ground black pepper
1/4 tsp onion powder

Garnish
2-3 tbsp fresh cilantro or parsley, finely chopped
Pickled red onions

Mix the spice rub ingredients well, set aside.

Remove the green leaves from the cauliflower and slice off the root/base so the cauliflower can sit flat on your cutting board.

Slicing vertically, trim several inches off one side of a cauliflower head, then slice as many 3/4-inch thick slices as you can obtain from each head. You want the slices to more or less remain intact, with the peripheral florets still “connected” to the core/stalk so they’ll stay together on the grill. (Save the trimmed florets for a salad or stir fry…)

Brush the “steaks” with your oil of choice, dust/coat well with the spice mixture, and set aside at room temp while you fire the grill. (Alternatively, shake the oiled steaks one at a time in a large resealable bag with the spice mix.)

Grill over direct head for 3-4 minutes per side; you’re looking to develop a bit of char here without burning the spices. Then move to an indirect heat zone and cook until as tender as you’d like, we like these will a bit of residual crunch (somewhere between 13-15 minutes typically).

Best served hot/warm, and garnish with the chopped cilantro or parsley and maybe those pickled red onions…

Enjoy.

the Older Bolder Life Vegetable Wednesday 15 August: Grilled Balsamic and Garlic Butter Mushrooms

By

Talking with our compadre Chef Libby in Austin this past week, I asked her (as I love to do) what the most popular foods have been that she and her team in Austin have crafted and served in her busy catering business over the past few weeks.

She mentioned several incredibly tasty sounding items, but these Grilled Balsamic and Garlic Butter Mushrooms sounded particularly good at the time.

Libby reminded me of the simple fact that there are dozens of variations of this pretty-much effortless recipe floating around out there. She likes to add just a hint of fresh thyme to the balsamic-based marinade, and most often finishes hers with a bit of basil cut in chiffonade.

She also insisted that the garlic butter be drizzled on after the mushrooms come off the grill (or else the garlic flavor washes out a bit on the grill), and finally she offered that browning the butter and garlic deepens the flavor a bit as well.

Thanks Libby!

3 pounds smallish button mushrooms (mix and match types), halved
3 tbsp good balsamic vinegar
1 and 1/2 tbsp tamari, coconut aminos, or soy sauce
6 garlic cloves, trimmed and minced, divided into two equal parts
3 tbsp good butter
Good salt to taste

Optional:
Add 1 tsp fresh thyme to the marinade
Chiffonade flat-leaf parsley or fresh basil for a garnish

Combine the balsamic vinegar, tamari/coconut aminos/soy sauce, half the garlic, and the thyme if using in a small mixing bowl. Set aside.

Trim and halve the mushrooms, then toss them into a resealable plastic bag. Now pour the marinade mixture over the mushrooms, squish things around to make sure the mushrooms are well coated, seal tightly, and set on the counter for an hour or so (at least 30 minutes).

Fire the grill; while it’s heating up, drain the mushrooms and thread onto skewers. Also, melt the butter in a small skillet or saucepan, then add the remainder of the garlic.

Now grill the mushrooms over medium-high heat (real wood/real wood charcoal plays amazingly well here) until well marked and softened a bit; 3-5 minutes per side pending your fire.

Pull the mushrooms, drizzle with the garlic butter, and set out immediately. You family and guests will be fighting over these…

Enjoy.