onion, tomato - potatoes

• 8 to 12 small red-skinned potatoes
• 2 Tbsp butter
• 1 med onion, finely chopped
• 4 large green onions, cut in 1-inch lengths
• 2 large fresh tomatoes, peeled and chopped
• 1/2 cup cream
• 1 Tbsp finely chopped fresh cilantro leaves
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon ground cumin
• Salt and pepper
• 1 cup shredded cheese

 

 Scrub the potatoes; do not peel. Place the potatoes in a large pan, cover with water and boil, covered, until tender when pierced, about 20 minutes. Drain and place in a serving container.

 While the potatoes are boiling, melt butter in a frying pan over medium heat. Add chopped onion and green onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the cream, cilantro, oregano, cumin, and salt and pepper to taste. While stirring, slowly add the cheese and cook until the cheese is melted.

 If potatoes are not small, cut them in halves or quarters. Spoon the sauce over the potatoes. 

sauted mustard greens

• 1/2 cup thinly sliced onions
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 pound mustard greens, washed and torn into large pieces
• 2 to 3 Tbsp vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dark sesame oil

1 In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more or until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

how to harvest lemongrass

Lemongrass (Cymbopogon citratus) is a commonly grown herb. Both its stalk and foliage are used in many prepared dishes, such as teas, soups and sauces. While it is easy to grow and care for, some people are not sure about when or how to go about picking lemongrass. In fact, lemongrass harvesting is easy and can be done nearly anytime or year round when grown indoors.

Lemongrass is commonly used to add flavor and aroma to food. It is typically the stalk which is most often utilized but the leaves are great for teas and soups. Since the stalks are somewhat hard, they’re normally crushed in order to allow the lemony flavor to come through when cooking. Only the tender part inside is considered edible, so once it’s cooked, it can be sliced and added to various dishes. This tender portion also tends to be located towards the bottom of the stalk.

Harvesting lemongrass is simple. While you can harvest lemongrass pretty much at anytime throughout its growing season, in cooler regions, it is normally harvested towards the end of the season, just before the first frost. Indoor plants can be harvested throughout the year.


Keeping in mind that the most edible part is near the bottom of the stalk, this is where you’ll want to snap or cut off your lemongrass. Begin with older stalks first and look for those that are anywhere between ¼- to ½-inch thick. Then either snap it off as close to the roots as possible or cut the stalk at ground level.

After you have harvested your lemongrass stalks, remove and discard the woody portions, as well as the foliage (unless you intend on using the leaves for teas or soups). While most people pick lemongrass to use right away, it can be frozen.

vegetable curry soup

2 tablespoons vegetable oil

1 onion, coarsely chopped

2 shallots, thinly sliced

2 cloves garlic, chopped

2 inch piece fresh ginger root, thinly

sliced

1 stalk lemon grass, cut into 2 inch pieces

4 tablespoons curry powder

1 green bell pepper, coarsely chopped

2 carrots, peeled and diagonally sliced

8 mushrooms, sliced

1 pound fried tofu, cut into bite-size

pieces

4 cups vegetable broth

4 cups water

2 teaspoons red pepper flakes

1 bay leaf

8 small potatoes, quartered

1 (14 ounce) can coconut milk

2 cups fresh bean sprouts, for garnish (optional)

8 sprigs fresh chopped cilantro, for

garnish (optional)

Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with red pepper flakes and bay leaf. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender.

optional - garnish each bowl with a pile of bean sprouts and cilantro.

growing lemongrass

You can start your plants from seeds. However, it may be a long and drawn out process. There is a quicker and easier way to start your plants. You will need to buy some lemongrass. You may find it in the produce section of your local grocery store.  It is also available in Asian markets.

Make sure that the lemongrass you buy looks healthy. There should be signs of life in the bundles. When you get them home, trim the tops. Also trim away any dead parts. Place the trimmed grass in water. A good method is to place them in a clear glass jar in the window. They need sun.

It is very important that the grass does not dry out. Keep the bottom portions in water at all times. After a while, they will develop a root system.

The root system may take weeks to develop properly. The grass may start to grow long before the roots are ready. This is normal.

Regular potting soil will work fine for your grass.  They will do quite well in pots. You may also plant them outside in the ground.  You will want to make sure that they are in well drained soil, get plenty of water and sunshine.

Before long, you will notice many new plants growing. Your five or six plants will become many. They will also get quite tall. These plants will require very little attention.

Lemon grass is best harvested right before using it. Grab the stalk close to the root and snap it off. You can use the entire thing, or dry them for many other uses. Lemon grass tea is a popular choice.

medicinal use of lemongrass

Its been said that besides being used as an aromatic spice, lemongrass oil also contains many medicinal properties. It is widely used in many pharmaceutical formulations for its analgesic, anti depressant, anti microbial, anti pyretic, anti septic, astringent, bactericidal and carminative properties. Herbologists prescribe its oil for various ailments like headaches, toothaches, etc.

Lemongrass is also used as a diuretic agent for fever and as an insect repellent. Its preparation with pepper has been used for relief of menstrual troubles and nausea. Lemongrass oil goes fine with the other essential oils like Basil, Cedar Wood, Coriander, Geranium, Jasmine, Lavender, Lavandin and Tea Tree. 

eggplant relish

• 3 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely minced
• Kosher salt and freshly ground pepper
• 1 medium sized eggplant - about 1 lb, cut into 1/2-inch cubes
• 6 plum tomatoes, finely chopped
• 1/4 cup red wine vinegar
• 1/4 cup walnuts or pinenuts
• 1/4 cup pitted green olives, chopped
• 1/4 cup raisins
• 2 to 3 Tbsp sugar
• 2 Tbsp capers, drained
• 1/4 cup chopped fresh flat-leaf parsley

1 Heat oil in a large skillet over medium heat. Add onion, season with salt and pepper. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook a couple minutes more.
2 Add eggplant and tomatoes. Cover. Cook, stirring occasionally until eggplant is very soft, about 15 minutes.
3 Add vinegar, nuts, olives, raisins, sugar, and capers. Cook uncovered over medium-low heat until vegetables begin to break down, about 10-12 minutes.
4 Remove from heat and let cool to room temperature. Mix in the parsley. Season with salt and pepper to taste.
Serve with toasted French baguette slices, bread sticks, or on a sandwich.

shut down and unplug

Shut down and unplug electronics. Make small changes to use less energy, like shutting down your computer when it's not in use.   Plug your cell phone and other electronics into power strips so you can turn several devices off with one switch.

greek salad

• 6 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1/2 teaspoon fresh chopped garlic
• 1 teaspoon red wine vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon dill weed
• Salt and freshly ground black pepper
• 3 large plum tomatoes, seeded, coarsely chopped
• 3/4 cucumber, peeled, seeded, coarsely chopped
• 1/2 red onion, peeled, chopped
• 1 bell pepper, seeded, coarsely chopped
• 1/2 cup pitted black olives, coarsely chopped
• 3/5 cup crumbled feta cheese

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper.
2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.

pango popsicle

1 cup pureed mango (from peeled fruit)
1 cup pureed ripe peaches (from peeled fruit)
1/4 cup water
2 tablespoons sugar
Lime or lemon juice to taste
6 - 8 popsicle sticks

Combine fruit purees in a medium bowl. Heat water and sugar, stirring until sugar dissolves. Add to purees with lime or lemon juice to taste. If you have popsicle molds, fill them, leaving some room at the top to allow for some expansion, set the lids in place and insert the sticks through the holes. If you don’t have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks. Freeze until firmly set. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly or rinse the outside of the molds under hot water for a couple of seconds to dislodge the pop.