I never really had an artichoke - like, in its entirety on my plate - until I met Jared and his family. They opened my eyes to something glorious: steamed artichokes dipped in mayo. Sounds gross? Maybe, but you would be wrong. Here's how you steam an artichoke. One of these days, I'll be more conscientious about posting pictures, but since this is really a blog for myself and anyone is welcome to it, I keep those images in my little head. But I should post pics. I will. Eventually. Really.
Ingredients
Artichokes (one per guest?)
garlic
lemon
water
large pot
Prepare the artichoke. Cut off the steam and the spines on each leaf (that's only that top tip that's prickly). Cut about 1/4 inch off the top of the flower of the artichoke too.
Fill a pot 1-1/2 to 2 inches with water. Squeeze some lemons or include a couple of slices and the garlic. Place artichoke stem down in water and bring to a boil. Once boiling, cover, and simmer for 1 hour to 1 hour 20 minutes. You know it's done when the outside leaves come apart easily. Serve whole with mayo on the side or other side or alone. You eat the artichoke from the outside in, by hand, biting the meaty ends of the leaves that were attached to the artichoke. Make sure to remove the "furry" center before eating the artichoke heart. So good. Enjoy!
Showing posts with label root vegetables. Show all posts
Showing posts with label root vegetables. Show all posts
Thursday, March 10, 2011
Friday, February 18, 2011
Magic Mineral Broth (tm)
(adapted from Rebecca Katz)
I made this broth a few weeks ago and froze it and am using it as the base for our chicken noodle soup tonight. It is SUPER DUPER nutritious. You can use this for everything to make your immune system kick into high gear: tea, base for soups, or rice dishes. "This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy."
Chop all ingredients into chunks and throw them in the pot, roots, skins, and all.
6 unpeeled carrots with half the green tops, cut into thirds
2 unpeeled medium yellow onions, cut into chunks
1 leek, both white and green parts, cut into thirds
4 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
4 medium red potatoes with skins on, quartered
2 Japanese or Hannah's yams or sweet potatoes with skins on, quartered
1 Garnet yam with skin on, quartered
1 tablespoon sea salt
1 (6 by 1-inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
In a 12-quart or larger stockpot, combine all ingredients. Fill the pot to 2 inches belwo the rim with water, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the stock using a large coarse-mesh strainer (remember to use a heat-resistant container underneath). Bring to room temperature before refrigerating or freezing.
Makes 6 to 7 quarts
Tip: After you make this great broth, eat the veggies! I say that, but they were too mushy for my liking, BUT I have a 10-month old baby and I pureed the vegetables and used part for the rest of the week and froze the rest. He LOVED it. And I felt like a good mama because it was so healthy. Your babe is sure to grow healthy and strong. He jumped up to 87% on the height chart after eating this. Well maybe it wasn't completely from this.
I made this broth a few weeks ago and froze it and am using it as the base for our chicken noodle soup tonight. It is SUPER DUPER nutritious. You can use this for everything to make your immune system kick into high gear: tea, base for soups, or rice dishes. "This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy."
Chop all ingredients into chunks and throw them in the pot, roots, skins, and all.
6 unpeeled carrots with half the green tops, cut into thirds
2 unpeeled medium yellow onions, cut into chunks
1 leek, both white and green parts, cut into thirds
4 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
4 medium red potatoes with skins on, quartered
2 Japanese or Hannah's yams or sweet potatoes with skins on, quartered
1 Garnet yam with skin on, quartered
1 tablespoon sea salt
1 (6 by 1-inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
In a 12-quart or larger stockpot, combine all ingredients. Fill the pot to 2 inches belwo the rim with water, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the stock using a large coarse-mesh strainer (remember to use a heat-resistant container underneath). Bring to room temperature before refrigerating or freezing.
Makes 6 to 7 quarts
Tip: After you make this great broth, eat the veggies! I say that, but they were too mushy for my liking, BUT I have a 10-month old baby and I pureed the vegetables and used part for the rest of the week and froze the rest. He LOVED it. And I felt like a good mama because it was so healthy. Your babe is sure to grow healthy and strong. He jumped up to 87% on the height chart after eating this. Well maybe it wasn't completely from this.
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