GOLDEN VALLEY, Minn. - It's cold, stark and dark and we crave comfort and hot hearty foods. Beth Dooley, author of "Northern Heartland Kitchen," has just the prescription for our food blues.
Asian Vegetable Soup
Serves 2
1 tablespoon sunflower oil
1 shallot chopped
1/4 cup chopped onion
1 tablespoon fresh ginger
Pinch hot pepper flakes
1 cup mixed diced root vegetables (use a mix of carrots, turnips, rutabagas)
1/2 cup cooked brown rice
2 cups vegetable or chicken stock
Soy sauce to taste
Lemon juice or rice wine vinegar to taste
In a medium saucepan set over medium heat, heat the oil and saute the shallot, onion, ginger and pepper flakes until the shallot is soft, about 2 minutes. Stir in the vegetables and rice and toss to coat. Stir in the stock, reduce the heat and simmer until the vegetables are just tender. Season with soy sauce and lemon juice or vinegar and serve hot.
Winter Vegetable Slaw in Ginger Orange Vinaigrette
Serves 2
1 cup shredded savoy cabbage
2 large carrot, shredded
1/4 cup shredded red onion
1/4 cup shredded turnip
1/4 cup diced watermelon or bleeding heart radish Vinaigrette
1/4 cup fresh orange juice
2 tablespoons freshly grated ginger
1 to 2 teaspoons honey
1 tablespoon pumpkin seed oil
1/4 cup sunflower oil
In a medium bowl, toss together the cabbage, carrot, onion, turnip and radish.
In a small bowl, whisk together the orange juice, ginger, honey, pumpkin seed oil and sunflower oil. Toss just enough of the dressing in with the shredded vegetables to lightly coat.
For more from Beth check out her blog.
(Copyright 2012 KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)
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