Broccoli Ramen Slaw

Every year I have the honor of catering the end of semester lunch for Dr. Marcie Ferris and all her wonderful students. I started making this slaw a couple of years ago knowing that Ramen is a staple in the college students diet. It's been a hit ever since. Best if you make it a day before you are serving it. Gives time for the noodles to soften.


Broccoli Ramen Slaw
By Penny Rich
Serves 12

Large head of Napa Cabbage, shredded
Large bunch of broccoli, cut into small pieces
4-5 scallions, chopped
1 small red onion, finely diced
1 red pepper, diced (optional)
1 package of Ramen Noodles, crushed with a rolling pin to pea sized pieces
¾ cup slivered almonds
2 tablespoons of sesame seeds
2 tablespoons sunflower seeds

Dressing
2 tablespoons canola oil
2 tablespoons sesame oil
4 tablespoons seasoned Rice wine vinegar
Pinch of salt and freshly ground pepper
Flavor packet from the Ramen

Toast almond, sesame seeds and sunflower seed just until light brown.
Mix the slaw ingredients together. Toss in the toasted nuts and the Ramen noodles (uncooked).
Mix the dressing, pour over the slaw. Refrigerate for 6-8 hours or over night. Serve room temperature.

New Years Day Collard Greens and Black Eyed Pea Soup

Collard Greens and Black Eyed Pea Soup
by Penny Rich
Makes 6 servings

2 tablespoon olive oil
1 onion, diced
2 ribs celery, chopped
2 carrots, sliced
1 bunch of collards, ribs removed and chopped
Salt and Pepper
1/2 teaspoon thyme, chopped
1/2 teaspoon oregano, chopped
1/8 teaspoon chipotle chili powder
2 garlic cloves, minced
4 cups fat-free vegetable broth
1 cup cooked black eyed peas
2 teaspoons balsamic vinegar

Heat oil in a soup pot and add onion. Cook 4-5 minutes. Add celery and carrots, cook for 5-6 minutes more. While the vegetables are cooking wash and chop collards; add to vegetables. Add seasoning, herbs, and vegetable stock; bring to a boil. Lower heat and cook for 30 minutes or until the collards wilt. Add the black eyed peas, adjust salt and pepper and cook for 10-15 minutes. Remove from heat, add the vinegar. Serve with crusty bread and a hearty red wine. Happy New Year.


Per serving - about 205 Calories, 1g Fat, 13g Protein, 11g Fiber

Brody's "Bead for Life" Lunch

My son Brody hosted a “Bead for Life” Lunch on December 5, 2009. Brody’s bar mitzvah theme is “helping others help themselves”. This is one of many mitzvahs he will have completed before February 26, 2010 when he turns 13. Thanks to all who attended. Brody raised $1230. This is what he served.

Moroccan Couscous
by Penny Rich
Serves 6-8

2 cups vegetable broth
2 tablespoons unsalted butter
2 tablespoons olive oil
¼ cup each chopped dates and apricots {figs also work in this dish}
¼ cup raisins
2 cups couscous
Pinch of cinnamon
Pinch of salt
½ cup slivered almonds, toasted
2 tablespoons parsley, chopped

Bring the vegetable broth to a boil in a large saucepan. Add butter, oil, and dried fruit. Cook at a boil for 2-3 minutes. Turn heat off add couscous, cinnamon and salt. Cover and let stand for 10-12 minutes. Fluff with a fork. If the mixture seems dry add 1 tablespoon of butter. Fluff again, top with toasted almonds and parsley. Can be served warm or room temperature.

Carrot and Chickpea Salad
by Penny Rich

Serves 8-10
2 pounds carrots, chopped and blanched
2 cans of chickpeas
¼ red onion, finely diced
2 garlic cloves, finely diced
Juice and rind of one lemon
2-3 tablespoons olive oil
Fresh dill and parsley chopped
Salt and pepper to taste

To blanch carrots, bring a large pot of salted water to a boil. Add carrots and cook for 2-3 minutes. Remove from water and place in a large bowl. While the carrots are still hot add the other ingredients and gently stir. Chill.

East African Groundnut Soup
Adapted from “The Moosewood Restaurant Daily Special”
by Penny Rich
Serves 12 people

1 tablespoon olive oil
1 1/2 onions, chopped
2 celery stalks, diced
2 bell peppers, 1 red, 1 yellow, diced
¼ teaspoon chipotle powder
2 tablespoons curry powder
Salt and pepper to taste
¾ cup brown rice
1 28 ounce can diced tomatoes
6 cups vegetable broth
1/2 cup natural peanut butter
Juice and rind of one lime
Chopped cilantro
Chopped scallions

Heat oil in a large soup pot, add onions and celery, cook for 5-7 minutes. Add peppers, chipotle powder, curry powder, salt and pepper and cook for 5 minutes. Add rice coating each grain with oil and spices. Cook for 2-3 minutes. Add tomatoes and 5 cups of broth, stir to mix ingredients, reduce flame and cook for 45 minutes.
Add remaining cup of vegetable broth to a blender with ½ cup of natural peanut butter and the lime juice. Blend until smooth; add to soup pot. Cook for 10 minutes until heated through. Turn off flame add cilantro, scallions and rind of the lime. {Freezes well, make a double batch}

Farmer's Market Okra

Curried Okra

It’s that time of the year in North Carolina when the farmer's market is over flowing with tomatoes and okra. One of my favorite okra dishes is based off the Indian dish Bhindi Ki Sabji.

Canola oil – enough to cover bottom of pan
½ teaspoon cumin seeds
2 onions, chopped
1-2 pounds okra, washed and cut into ½ inch pieces
2 garlic cloves, chopped
¼ teaspoon turmeric
1/8 teaspoon cayenne pepper
2 teaspoons ground coriander
½ teaspoon graram masala
2 cups cooked chickpeas
¼ cup white wine
½ teaspoon mango powder
Salt and pepper to taste

Heat oil in large skillet. Add the cumin seeds and wait until you hear them pop. Add onions and cook for 3-5 minutes. Add okra and spices up to the graram masala. Cook on medium heat for 10-12 minutes or until okra begins to brown. Add chickpeas, white wine, mango powder, salt and pepper. Cook just until heated through. Serve on basmati rice or a bed of diced firm tofu.

For Jake who is not feeling to well.

Chicken Soup and Matzo Balls
Penny Style

1 whole chicken (organic please) cut into 8-10 pieces
Garlic to taste
1 onion, roughly chopped
3-4 carrots, roughly chopped
2-3 celery stalks, roughly chopped
Pinch of whole peppercorns
Water to cover

Place everything in a soup pot. Bring to a boil, skimming scum as needed. Cover and simmer for 3-4 hours. Cool before straining out vegetables and chicken. Store clear chicken stock in a container with an airtight lid. Place in fridge over night. Pull chicken off the bones and store in an airtight container in the fridge.
Next day, skim the fat off the clear stock and place in a soup pot. Add 2 carrots and 2 celery stalks diced finely. Bring to a boil and simmer 15 minutes. Add chicken and cook just until hot. Season to taste with salt and pepper. Garnish with chopped parsley. Add Matzo Balls if desired.

Matzo Balls
Makes about 12

4 tablespoons canola oil
4 eggs, beaten
1 cup Matzo Meal
2 teaspoons salt
4 tablespoon club soda
3 tablespoons scallion, diced finely
1 tablespoon parsley, diced finely

Blend all the ingredients together. Place in the fridge for 10-15 minutes. Bring a large pot of salted water to a boil, turn to simmer. With a small scoop place one ball at a time into water. Cover with lid and do not peak until the timer goes off after 20 minutes. Add to soup.

Brooks' Birthday Babka

Bubbies Babka
by Penny Rich
1 large, 2 medium, or 3 loaf pans loafs

Every July Bubbies Babka becomes Brooks' Birthday Babka or as she calls it "Chocolate Bread" Happy Birthday Brooks.

1 1/2 cups water, warm
2 tablespoon yeast
3/4 cup sugar
2 eggs plus 2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon each almond and lemon extract
1 teaspoon salt
1/3 cup milk powder
1 cup butter, room temperature
6 cups all purpose flour

Before the rise......

after the rise.
Filling
1 1/2 cups semi-sweet chocolate chips
1/2 teaspoon cinnamon
1/4 cup unsweetened cocoa powder
1/2 cup sugar
3 tablespoons butter

Time for the whizzing to begin.

Roll out the dough.

Then spread the chocolate mixture on and roll up.

2nd rise

Egg Wash – 1 egg, 1 tablespoon water

Mix water, yeast, and sugar together in a bowl of a stand mixer. Let it sit for 5 minutes. Begin mixing in the rest of the ingredients through the butter, slowly. Add 1 cup of flour at a time until the dough forms a smooth mass. Turn mixer off and allow to rest for 20 minutes. Mix again for 5 minutes and remove to an oiled bowl. Cover and allow dough to rise for 1 hour. Make the filling by whizzing all the ingredients in a food processor until it forms a loose paste. Hand knead the dough and form one two or three rectangles. Cover with chocolate paste and roll into log shape sealing the sides and end. Place on a baking sheet or loaf pans and cover with a damp towel. Allow to rise for 30 minutes. Before baking top with egg wash. Bake @ 350 for 45 minutes for a medium loaf, 60 minutes for a large loaf. Cool before slicing.

Recipe of the Day -Angel Hair Pasta with Chickpeas and Almonds

Angel Hair Pasta with Chickpeas and Almonds
4 servings

Easy dinner on a hot North Carolina night. Serve with a salad and some crusty bread.

1 tablespoon olive oil
3-4 garlic cloves, chopped
6-7 cups of vegetable broth
1 teaspoon red pepper flakes
1 pound angel hair pasta
1 can chick peas
1 cup parsley, chopped
¼ cup slivered almonds
½ cup Parmesan cheese, grated

Heat oil in a large saucepan. Add garlic and cook for 1-2 minutes. Add broth, red pepper and a pinch of salt. Bring to a boil and add pasta. Cook, stirring for 5-6 minutes until broth is almost all absorbed. Add chickpeas and parsley. Divide into 4 bowls, top with almonds and cheese.