Brined Radishes

 

Nothing reminds me more of summer than brined radishes.  Usually harsh and almost peppery to eat whole, when soaked in a salt solution it cuts the bite of this crisp vegetable.  My mother would always have a bowl of these sitting in the fridge for us to munch on.  My husband now buys them often so that I can prepare them and set them in the fridge for him to snack on.  So easy to make and so good for you.   Radishes are a natural diuretic and help your kidney function.  They are also anti inflammatory and regular consumption can help regulate blood pressure.  Additionally, they are full of antioxidants.  Of course, all vegetables are good for you but variety is the key to getting great nutrition in your body and radishes are a great way to change things up a bit in your diet!

BRINED RADISHES

Ingredients:

• 1 bunch radishes 
• 2 cups water (or enough to cover radishes)
• 1 Tbs salt
• (and that's it!  So simple!)

Instructions:

1.  The real method is in the preparation of the radishes.  Cut all green parts off the vegetable and the ends off.
2. With a sharp knife make a criss-cross cut into one end of the radish.  This is so the salt solution penetrates its interior.  If the radish is GIGANTIC, cut in half and make the cross in each piece.
3. Dissolve the salt in the water.
4. Add the radishes to the salt water.
5. Let it sit in the fridge for about an hour before munching.

Vegetarian Matzo Ball Soup

Now that school is starting up quick evening meals are essential to save time and sanity.  I have two daughters, one a vegetarian, so at home we eat mostly vegetarian meals. Making meals that appeal omnivores and vegetarians can be challenging but this is a sure hit every time.

I make this once every other week or so. Matzo ball mix usually come in 2 packs per box in the "ethnic" aisle.  I buy when it's on sale (check post-passover and stock up!).  This dish is quick, easy, easy to modify and the kids love it.  Total comfort food.  I don't serve this with crusty bread or grilled cheese since there's already starch in the pot.  Add some fresh fruit on the side and it's a meal!

 VEGETARIAN MATZO BALL SOUP

(serves ~ 4 people with seconds or thirds or leftovers, 6 people with no leftovers)

Ingredients:

• 1 packet (not the whole box) matzo ball mix plus whatever ingredients that particular brand requires to make it (1-2 eggs, vegetable oil, etc)
• 1 Tbs olive oil
• 1/2 yellow onion, chopped
• 2 cloves garlic, chopped/minced 
• 3-4 stalks celery, chopped
• 3-4 carrots, chopped
• 1.5-2 quarts water with bouillon or vegetable stock/broth
• 1/2 bag of baby spinach
• pepper, to taste
• 1 tsp dried parsley (optional, I just think it looks pretty)
• red pepper flakes (optional and individually on serving)

Directions:

1. Make matzo ball packet mix according to brand instructions and let it sit while you get the soup ready.
2. Warm olive oil in pot then add onions, carrots and celery and saute for 5 minutes.  Add garlic and saute 1 minute more.
3. Pour water or broth onto softened veggies (note:  I use Better than Bouillon Brand NO Chicken Vegetarian Soup Base for all "chicken" like soups.  I actually prefer it over REAL chicken bouillon).
4. Add optional dried parsley and pepper to taste.
5. Once soup is at a soft boil add matzo ball dough and cook according to package instructions (usually at a lower heat, covered for 20-30min)
6. After matzo balls are cooked add a half a bag of spinach and just let it wilt in the soup. You can also not add the spinach if you have kids that don't like it but life is like a pizza, just pick out what you don't want.
7. I top my individual bowls with red pepper flakes because I like it spicy.

Meatball Bahn Mi with Asian Cucumber Salad

How could it be that after expounding about my meatless home, I post my first recipe and it has meat in it? Long story short: my husband made me do it. I had made these years before pre-meat and we were having guests over for dinner and Ticket to Ride.

He wanted it and I love him so I did it. Not ashamed. They are AMAZEBALLS.

Recipes at end of post.

First, the meatless Asian cucumber salad "side" of which I tend to, more often than not, have in the fridge for husband to snack on. It's more a relish or pickle but I make a bunch of it and call it a salad. It's very versatile for whatever you have on hand.

First, make the dressing and chop all the rest as your dressing cools. I like to use the smaller crunchier cucumbers but use regular ones if that's what they have. Don't peel them. I also use shallots but have used white onions and red onions. I've used dried red pepper in lieu of fresh chilis. I've also skipped the cilantro if I didn't have any.

This is the ideal chili, a Fresno chili:

It looks like a red jalapeño and has the same heat as a jalapeño but is sweeter. Use gloves if you don't want your eyes to burn like daggers have been thrust through them after you inadvertently scratch them. Trust me on this. Again, you can also use dried red pepper or even a green jalapeño , but the red is a nice contrast.

A note about cilantro: chop the stems too. People spend all this time pulling the leaves when the stems are just as flavorful. Save yourself time and chop the stems with the leaves. This isn't rosemary.

Isn't it pretty? Make this often. YUM.

Recipe:
4 Tbsp sugar
1/4 cup distilled white vinegar
1/4 tsp kosher salt
2 Tbsp finely chopped cilantro
1/2 fresno chile, finely chopped or a quarter tsp. dried chili flakes
1/4 cup shallot (4-6) or onion, sliced thin
3 cucumbers, quartered lengthwise, sliced thin
Stir sugar, vinegar, salt, and boiling water in a bowl; let cool. Stir in cilantro, chile, shallots, and cucumber. Store in fridge. Drain before serving.


The Bahn Mi:

This sandwich is kind of a fusion of Vietnamese and French stemming from the whole Indochine occupation of Vietnam by France. Result: Vietnamese ingredients in yummy French Bread.

The recipe is based from an epicurious recipe found here.

Below is my rendition with some minor adjustments.

Obligatory pic of all/most of ingredients for everything:

The recipe has a few components - most of which can be made a day in advance.

The sauce (you can make ahead): This is a shmear which will go on the bread. It has mayo in it. I HATE mayo but with this sandwich it's a lovely addition so we will call it an aioli. It has siracha but the heat is mild.

The Slaw:
It is made with Daikon and Carrot with some other stuff.

Daikon looks like a monster white carrot. It's actually a Japanese radish. I found it at my southern grocery so you might be able to find it in yours. In a pinch you can substitute radish or even cucumber. I used a food processor to shave the veggies but you can just as easily buy the matchstick carrots in a pack and matchstick chop the daikon as the processor will make the veggie lose a lot of water so you kind of have to squeeze it before placing on the sandwich.

The slaw has fish sauce in it. You can find fish sauce in your ethnic section of the grocery. Don't be scared of it. Yes, it's "fishy" but just like anchovy it gives an incredible depth of salty flavor that is NOT fishy at all once in food. Store fish sauce in the pantry and not in the fridge.

Sesame oil is also in it. You don't use sesame oil like a cooking oil. It's used for flavor so don't slip your hand - if you overdo it it really affects the flavor.

The meatballs: You can make this in advance.

Of course, I forgot to take a pic so use your imagination. Ideally, this should be made with ground pork but you can just as easily use chicken, turkey or beef. Use what you have.

It has a little heat as well - my kids don't notice it at all if you don't mention it but you can always make non spicy meatballs.

The recipe for the meatballs calls for both salt AND fish sauce. Use one OR the other but not both as it will be too salty.

The bread: I use the "hoagie" rolls from the nice section of the bakery (not the bread aisle).

The bread kinda makes this dish so don't skimp on it. You want crunchy crust bread. If you can't find crusty rolls, slice up 10" sections of a crusty baguette. Pop it in a 300F oven for 5-8 minutes to crunch it up. Slice it not all the way through and dig out some insides. Snack on this or give this to your kids as it should never be thrown away. This makes a shell for maximum meatball and slaw stuffing and easy eating so the balls don't fall out.


Assembly:

Aioli + very thin sliced jalapeño + cilantro sprigs + meatballs + slaw = best meatball sandwich ever.

 Coming up next week:  family friendly pressed veggie burritos!



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