Whole Life Magazine

December / January 2015

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Page 18 of 43

J onathan Bardzik really wants you to feel joy—the true joy of gathering in your kitchen with the people who make you life matter. Eating the freshest, most delicious foods of the season. Creating a moment that can never be repeated in exactly the same way, a unique recipe for joy fashioned from the people and food that make a day special. Happy holidays! Wild Rice Cider Pilaf Serves 6 Sweet cider and tart cranber- ries perfectly balance the rich- ness of this native American grain. 2 c wild rice 2 c apple cider 2 sprigs thyme 5 tbs butter 1 onion, diced 1 c chopped pecans 1 c dried cranberries ¼ c chopped parsley • Soak rice in about 6 cups of water for 45-60 minutes. Drain rice and rinse under running water until the water runs clear. • In a 2-quart saucepan, com- bine rice with cider, thyme sprigs and a pinch of salt. Cover and bring to a boil. Reduce to low and simmer until liquid is absorbed, 20-30 minutes. Rice should be tender and separate easily with a fork. • Shortly before rice is finished cooking, melt butter in a 10" skillet over medium heat. Add onion and cook until softened, 4-5 minutes. • Add pecans and cranberries and season lightly with salt and pepper. Cook additional 4 minutes. • Add parsley and cook 1 minute longer. • Add cranberry and nut mixture to rice and toss to combine. • Season to taste with salt and pepper. Tip: Most wild rice dishes cook for an hour or longer. Soaking signifi cantly cuts down on the cooking time required. Tip: There are different types of wild rice, some will take longer and be fi rmer than others. Don't get nervous that you're doing something wrong. Just add more cider or water and keep cooking. Pumpkin Curry Serves 6 Inspired by the unforgettable pumpkin curry at Washington, DC's Thai X-ing restaurant, I grabbed a rich, sweet Japanese Kabocha squash and created a quick at-home version that tastes wonderfully bright, fresh and complex. 4 tbs peanut or vegetable oil, divided 1 Thai eggplant or small Italian eggplant, cubed 1 large red pepper, thinly sliced 1 onion, diced 3 cloves garlic, minced 3 tbs yellow curry paste 1½ c vegetable stock 3 kaffir lime leaves 1 Thai Bird chile, thinly sliced 6 c Kabocha or butternut squash peeled and cut in 2" cubes ½ can coconut milk (7 oz.) 1-2 tbs fish sauce Lime juice 3-4 sprigs Thai basil • Warm 2 tbs of oil over medium-high heat in a 3-quart sauté pan. Add eggplant and red pepper. Cook 5 min- utes until browning on edges. Remove from pan and reserve. • Return pan to heat with remaining oil. Add onion and cook until softened. Add garlic and cook 30 seconds until fragrant. Add curry paste and cook an additional 1 minute until fragrant. • Add vegetable stock, lime leaves, chile and squash. Partially cover and simmer for 5 minutes until squash is just fork tender. • Return eggplant and peppers to pan. Add coconut milk and simmer 5 minutes longer. • Season to taste with fish sauce, lime juice, salt and pepper. Serve tossed with Thai basil sprigs. Tip: In the fi rst step, your eggplant and peppers should come out of the pan undercooked. They will continue to soften while you cook the pumpkin, and end up at just the right texture when simmered with the other ingredients to fi nish. Recipes from Seasons to Taste: Farm Fresh Joy for Kitchen & Table, Story Farm, 2015 For these Jonathan Bardzik recipes and one for savory Cauli- fl ower Kale Tomato Soup, please go to www.wholelifetimes.com. By Jonathan Bardzik Hearth-warming holiday recipes taste of health SEASONS TO TASTE december/january 2016 19

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