Keep It In The Pantry: Radish

Showing posts with label Radish. Show all posts

Try Something New

I'm new to Banh Mi, I discovered it way to late. Delicious doesn't even express how good. It takes a little preparation to make Vietnamese Banh Mi, but it's worth it. FoodWoolf has one of the easier recipes and it turned out great. Try it today.

Caramel Pork Banh Mi
3 lb. Pork Butt
One bunch of lemongrass leaves (all green tops)
3 small onions, quartered
3 or 4 sprigs of Thai Basil
1 tablespoon olive oil
1 cup water with beef boullion (I used a gluten free granual brand)
8 tablespoons Nuoc cham
Caramel Sauce is 2 tablespoons soy, or gluten free coconut aminos/tamari +1/2 cup brown sugar +1/2 cup water
Place all ingredients into a microwave safe glass measuring cup, put a stack of paper towels under it and microwave on high for 3 minutes. As it cooks watch close, it should start to turn thick and saucy. It should be bubbling vigorously at the end of 3 minutes, but if it's not then add a bit more time. Make sure you handle with care as it will be freaking hot! Remove the sauce, stir and let cool on the side.

Nuoc cham dipping sauce
2 small cloves of garlic, sliced
1 teaspoon of ground chili paste
1 teaspoon of Sriracha (gluten free organicville is a good choice)
1/4 cup fish sauce (check for gluten free thai kitchen brand)
2/3 cup hot water
Juice of one lime (2 tablespoons)
1/4 cup splenda or sugar

Mix all ingredients in a food processor or blender, set aside to cool.

For the Meat: Heat a skillet up until the meat sizzles when it makes contact with it. Add your oil. Quickly brown the pork butt on all sides. Transfer the meat to a slow cooker. Lay lemon grass tops, basil and onions on the pork and cover. The meat will take approximately 6 hours or more, check on it's tenderness or if it shreds and then that will tell you if it's done. After it's cooked for the first hour, add 1 cup of beef broth and then baste the pork every so often.

Remove the pork butt from the braising liquid. Let cool. When the meat is at a reasonable temperature for you to pull the meat apart with two forks, do so. Add to the meat the caramel sauce, soy, and Nuoc Cham into the pulled pork. Serve on top of a baguette ( I used a udi's gluten free bun) toasted with sliced radish, carrots, cucumber and sprigs of mint and your Nuoc Cham dipping sauce.

5 Spice Chicken Banh Mi
Marinated Daikon Radish and Carrots (you can use regular radish too)
3/4 cup sugar
3/4 cup distilled white vinegar
1/4 teaspoon (rounded) salt
3 cups daikon—cut into matchstick-size pieces
3 cups carrot—cut into matchstick-size pieces

-Whisk first 3 ingredients in a large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature for 2 hours. Drain well.

Five spice Marinated Chicken
1/4 cup soy sauce or gluten free coconut aminos/tamari
6 garlic cloves, minced
4 shallots, chopped
2 tablespoons fish sauce (thai kitchen is a great gluten free fish sauce)
1 tablespoon splenda or sugar
2 teaspoons five spice powder
6 large skinless boneless chicken thighs or breasts

        -Whisk together all ingredients and marinate your chicken for an hour in a plastic bag that can closed. Make sure the marinade covers all the chicken.

Preheat Broiler. Cook chicken approx. 6-minutes per side. Check that meat isn’t pink inside before removing from heat. Transfer to plate; tent with foil to keep the meat warm. When ready to serve, slice into fairy thin slices.

Spicy Lime Mayo
1/4 cup favorite mayonnaise
juice of one lime
Sriracha hot sauce (to taste) 1-3 teaspoons should do it! (make sure you choose a gluten free sriracha if you're gluten free)

         -Squeeze the juice of one lime into mayo. Add Sriracha one teaspoon at a time. Stop with preferred spiciness is achieved. Have nearby with other sandwich fixings.

Sandwich fixings
6 6-inch baguettes, cut down the center (don’t cut all the way through)
    I purchased a gluten free loaf at my local gluten free bakery. A good choice is a Udi's bun
1 English cucumber, cut into 1/4 inch thick slices
1/2 of one small red onion, cut in half through the stem, thinly sliced. Soaked in water and drained.
12 fresh cilantro sprigs
1 jalapeno sliced or minced

          -Grill the bread until just toasted. Spread spicy mayonnaise on bottom half of baguette. Top with cucumber slices. Fill sandwich with the meat of one chicken thigh (or breast, if that’s what you have), drained daikon and carrot, onion slices and cilantro sprigs. Sprinkle with jalapeno slices and ground black pepper. Serve with cucumber.

Green Mango Salad
1/4 cup rice vinegar, mixed
1/4 cup water
2 Tbsp sugar
1 tsp salt
1 clove garlic, finely chopped
1 green mango, shredded or cut into thin matchsticks
1/2 carrot, peeled and shredded or cut into thin matchsticks
1 cup shredded cabbage
2 sprigs each of mint and cilantro
1/4 cup roughly chopped roasted peanuts
*optional 1 fried shallot fried in chili oil until browned and crispy

Shred your mango, carrot and cabbage. Toss all together in a large bowl. Mix rice vinegar, water, sugar, salt, and garlic and mix well. Dress your veg and mango and top with shredded cilantro and mint and sprinkle with cut peanuts. This salad is great cold or at room temperature. You can also add a small amount of shredded cucumber on the side and that is really good too. My son loves this salad with white sticky rice, so maybe your little one too.

It's a Radish Thing

I've discovered over the years you either love radishes or you greatly dislike them. Maybe these recipes will turn your taste-buds and convert you. Why not add a little color and flair with the spicy flavor of the humble radish. Radishes not only taste delicious, they also appeal to your senses with their white, rosy red color and fresh crisp scent.

adds a little more colour and flair with the spicy flavour of the humble radish. Radishes not only taste delicious, they also appeal to the senses with their white, rosy red colour and fresh, crisp scent. - See more at: http://recipegeek.com/trending/trends-hot-topics/6-food-trends-we-have-our-eye-2015#sthash.XbjIsPqV.dpuf

I had a great taco the other day and when we were served, they brought out a pickled concoction that was just so tasty I had to come home and try to find the recipe. It would be good on so many things. Great on tacos, grilled beef and fish.

https://s-media-cache-ak0.pinimg.com/236x/fa/e0/7f/fae07f6b9bdf89ccde746fdd8401a1a2.jpg

Spicy Radish Pickle
2 bunches of radish
a handful of carrots
couple jalapeños (more or less depending on your love of heat!)
handful of chopped cilantro
salt to taste
1/2 cup of distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar

Cut up all your veggies into what ever shape you like. (I used my mandolin slicer and just made them into thin round pieces) Bring your sugar and vinegar to a slow boil and whisk until all the sugar is dissolved and then store in the fridge or freezer to bring it back to room temp. Once cool, add the liquid to your mix of veggies, jalapeño, cilantro and salt and combined. Store in a container in the fridge and eat your pickles over the next couple of weeks.

Have you ever had Radish Butter? Apparently it's been around for years. I tried it myself and I have been missing out not knowing about it. It's fresh and clean tasting and just adds a little punchy flavor. This recipe comes from Birchwood Cafe in Minneapolis, this is what they serve with their bread at the table.

Radish Butter
2 bunches of radishes
1/2 cup unsalted butter (1 stick, room temperature)
1/2 shallot minced
1 T minced chives
salt and pepper
*optional You can add a small splash of lemon if you'd like and it makes it even more brighter and tangy.

Clean your radishes really well with a little scrub brush. The best way I found to cut them was to put them in my grater attachment on the Cuisinart. You can use any variety of radish and it comes out a pretty pink and tastes really great. Serve on gf bread or a soft baguette. Keeps well, but should be consumed within a couple of days. It wont last that long anyway.
Try adding your diced radish to cream cheese, goat cheese and adding some fresh herbs. It wakes up that boring slice of bread for sure.

Potato Salad with Radish and Cucumber
2 lbs red skinned potatoes cut into sliced
1/2 C plain Greek yogurt
2 tsp dijon mustard
2 tsp fresh dill, chopped
1 T finely chopped red onion
1/2 of an english cucumber cut into thin sliced
1 C sliced radishes
salt and pepper to taste

Cover sliced potatoes with cold salted water. Bring to a boil, reduce heat and cook until fork-tender, 4-6 minutes; watch carefully and do not over cook the potatoes. Drain under cold running water. (You may also spread the potatoes on a baking sheet, and refrigerate to cool quickly.)
To make a dressing, whisk together yogurt, Dijon, dill and onion. Combine dressing with cucumber, radishes and cooked potato slices. Season to taste with kosher salt and freshly ground pepper. May be refrigerated, at this point, up to 8 hours before serving.

Radish Salsa

12 radishes, washed, trimmed and diced

½ cup fresh cilantro, chopped

Juice from 1 orange

Juice from 1 ½ lime

1 tsp raw or brown sugar

1 tbsp balsamic vinegar

Salt & Pepper to taste

Put the orange and lime juices in a bowl and add the radishes, cilantro and season with salt and pepper. Sprinkle brown sugar balsamic and mix well. Sound funny, but it's good. It's a traditional Spanish salsa served on fish and with meats and fresh fruit like melons and stone fruits.

Wild About Radishes

I don't know about you, but I love me a good Radish. They are coming up like weeds in my garden and I'm very happy about that. Radish's have always kind of been an after thought on your salad or a little nibble in a crudités. They can be pungent, sweet, spicy, red, purple, white, black, striped, long, or short. They can be cooked, raw, and pickled. You might be surprised at their health benefits. Radish's contain something called roughage that helps to aid in digestion. If you're constipated then eat a handful of radish's it seriously works. Radish's have special detoxifying properties that help rid your intestines and blood of harmful toxins that cause a multitude of issues. Most people don't consume enough radish for it to make a difference, but just 6 good size radish's every week could really be beneficial. If you're suffering from a UTI, think Radish. Instead of drinking a high sugar cranberry juice, juice a handful of radish with half and apple and 1 large carrot and you'll thank me. What's great about the radish, is that it's a great vegetable with very little calories, it helps you feel fuller longer, is an anti inflammatory and a fever reducer. High in vitamin C and folic acid.

Radish and Potato Salad

This is a great change to the traditional.

12 small red potatoes, sliced

1 bag of trimmed radish, any variety (about 10 radishes)

1 small bunch of chives, chopped

1 T. grainy or full flavored mustard, Dijon works great

3 T. crème fraîche (If you don't want to use crème fraîche because it is too rich or you want less calories, do this...

1/4 C. sour cream, slightly thinned with milk and a small splash of lemon juice. I also love to use 1/2 C. yogurt with 1 T. heavy cream and 1 tsp. lemon. Try it.

Cook your potatoes in water with some salt until slightly tender, do not overcook them. About 8-10 minutes on boil. Cool under cold water and slice. Mix the crème fraîche, grainy mustard and chives with some salt and pepper, then toss through the radishes and potatoes before serving.

Peanuty Noodles with Radish

1 medium bag spaghetti or thin egg noodles

1 red bell pepper sliced thin

1/2 cucumber, seeded and sliced in half moons

1 large carrot shredded

1 small bag of radishes (about 6)

Dressing

4 T. crunchy peanut butter

2 T. chilli sauce like sriracha

2 T. soy sauce

1 T. sesame oil

1/2 tsp. brown sugar

1 tsp. rice wine vinegar

1 T. toasted sesame seeds

If you want to make it your meal, add chicken, chickpeas, sliced soy beef or silken tofu.

Boil pasta noodles until tender, save a couple tablespoons of cooking water, drain and set aside (don't rinse under cold water) Combine dressing ingredients, slice all veg thinly and mix all together. Serve cold or at room temperature with a little sprinkle of sesame seeds on top.

Roasted Radish and Spring Pea Toasts

1 bunch medium radishes

1 tablespoons olive oil

Coarse kosher salt or sea salt

1 teaspoon fresh lemon juice

1/4 cup fresh peas

3 ounces goat cheese

1/2 teaspoon thyme

6-8 slices wheat bread toasted or matzo unleavened.

Preheat oven to 450F. Brush baking sheet with olive oil. Cut off the radish tops and rinse radish thoroughly. Cut radishes in half and mix in a medium bowl with olive oil. Place radishes cut side down, on baking sheet and sprinkle with salt. Roast until radishes are still crisp but tender, about 15-18 minutes. Toss with lemon juice.

Recipe courtesy of my friend Cheri @ adventuresinthekitchen.com

Toast or grill the bread, spread each slice with goat cheese and place several radish slices on top. Sprinkle peas and thyme over the top.

You can also replace the radish for baby beets, it tastes delicious.

Cucumber Soup with Radish Salsa

1 1/2 cucumber, peeled, seeded and chopped

1/2 T. butter

1 T. flour

1/4 tsp. salt

3/4 C. chicken or veg broth

1/2 C. milk

1/2 C. light creme (half & half)

Radish Salsa

Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 Tbsp lime juice, and 1/4 tsp each Kosher salt and pepper. Sprinkle with clipped chive and a little bit of crème fraîche.

photo & recipe courtesy of pioneerwoman

In a large saucepan, saute cucumber in hot butter for 5 minutes, or until transparent. Remove from heat. Stir in flour and salt until blended. Add chicken broth slowly and milk. Cover and cook on medium heat, stirring constantly until mixture boils. Reduce heat and simmer for about 15 minutes.

Use an immersion blender or conventional blender; blend on high speed for 1 minute. Push soup through a colander strainer, pressing cucumber through. Turn into bowl, adding cream. Refrigerate, covered, until very well chilled. Before serving add Radish salsa on top.

Radish Chips

20 medium radishes, sliced 1/4 inch thin

1 T. Olive Oil

1 tsp curry powder
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp paprika
generous pinch of salt
pinch of cracked black pepper

Preheat your oven to 350 degrees. Place radish in a glass bowl with plastic wrap and microwave for 20 seconds. Drain liquid, add seasoning and olive oil.

To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes.
Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve. Dip them in a yogurt dip made of Greek style plain yogurt mixed with dill, lemon juice and zest, salt and pepper and grated onion. Also great with crumbled goat cheese over a salad.

Here's Another Slaw...they are just so good.

Jicama & Radish Slaw

photo and recipe courtesy of FoodNetwork.com

Toss julienned mango and jicama, red onion, radish and cilantro; add cumin, salt and cayenne. Drizzle with olive oil and lime juice.