Thursday, March 26, 2009

Japanese pizza

This rendition of pizza is not traditional by any means. In fact, there's really no dough, tomato sauce or cheese involved at all. However, it's very good, the taste resembles an egg roll, and it is a great way to use cabbage. I found the original recipe on, and made some changes. After successfully destroying the first "pie", I decided that it might be a better idea to create two smaller "personal pan" sizes. They are easier to flip. However, if you try the regular size, the mixture is very forgiving and can be molded back into its original shape (more or less) while still in the pan. Most of the produce in this recipe was from our CSA basket.
  • 2.5 cups cabbage, shredded (I used the cheese grater)
  • 1 cup leeks, rinsed and chopped
  • 1 handful of any other type of onion you need to use up
  • 1/2 cup carrots, shredded
  • 2/3 cup flour (I used whole wheat)
  • 2 eggs, beaten (or the equivalent amount of egg substitute)
  • pinch of regular or seasoned salt
  • toppings: chives, tomatoes, sliced nuts
Combine the cabbage, leeks and carrots in a large bowl. Add the flour and salt, and mix so that everything is coated evenly. Stir in the eggs. In a large pan (medium heat), add some oil to coat, and then press the mixture into the pan, flattening it with a spatula. Create two smaller pizzas if you want an easier flipping experience. Cook for 4-5 minutes, flip, and cook the other side for the same amount of time. Both sides should be brown and crispy. Remove from the pan, add toppings and serve.

I have read that this is good with mayonnaise, but have yet to try that. Let me know if you do.

Wednesday, March 18, 2009

Sour Cream Poppyseed Bread

I have a banana graveyard in my freezer. All the old, too-soft-to-be-eaten bananas go in there, waiting patiently to be used in banana bread. Because I don't like to have my freezer taken over by bananas, I make bread out of them fairly frequently. SO, I thought it was time to try a new recipe for "quick" bread (doesn't require yeast or need to rise). This turned out to be a fabulous idea, and I now have a new favorite. The sour cream makes the bread very moist, and by mixing the egg whites separately, it is also very light. It's great with coffee, tea, fruit or vanilla ice cream if you want to dress it up.
  • 1/2 cup butter (I use organic, unsalted)
  • 3/4 cup sugar (I use sugar in the raw)
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 1 cup all purpose flour, sifted (I use organic flour, and I didn't sift it....if you do sift it, I'm sure that would make it even lighter)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream (I used light)
  • 3 egg whites
  • 1/3 cup poppy seeds
Preheat to 350 degrees.
Grease an 8-inch loaf pan.
Beat the butter and sugar together. Beat in the egg yolks one at a time, and then stir in the vanilla. Combine the flour, salt and baking soda in a separate bowl. Fold them into the butter mixture, alternating with the sour cream. In a small bowl, beat the egg whites until they are fairly stiff, then add to the batter. Stir in the poppy seeds, and pour the batter into the pan. Bake for 45-60 minutes.

I didn't add anything else, but I think this would taste really nice with some lemon or orange flavor as well. The recipe is from the Tassajara Recipe Book.

Sunday, March 1, 2009

The Power of Grapefruit

As with most citrus, grapefruit is an excellent source for vitamin C. Try substituting it when recipes call for orange or lemon juice. Here are some other recipe ideas:
  • Cut up and use in green salads, especially paired with avocado
  • Broil halves of grapefruit with sugar and cinnamon
  • Add grapefruit to relishes and sauces (such as cranberry)
  • Use in sorbets and frozen yogurt
  • Add into salad dressings
  • Use grapefruit juice in sauces for fish
  • Add to hot and iced teas
  • Mix into salsa recipes