Chopped - CH Coronavirus Edition

[diablita]

I need to use:
Raw shrimp
Sliced mushrooms

Bonus to use
Curly kale
Mustard greens

Have most of the usual kitchen basics (garlic, onion, olives, rice, beans, etc).

What should I make tonight?

[witchypoo]

i would make a thai-ish hot and sour soup

[radial]

https://www.allrecipes.com/recipe/234883/spicy-kale-and-shrimp-soup/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

[diablita]

Thanks guys!  So helpful.



Witchy, you reminded me that I had a can of Tom Yum soup base in the back of the pantry bought on a whim long ago. Added a bit of coconut milk and chili oil on top of the other ingredients and it’s a perfect meal.

Thank you!

[caribougrrl]

looks delish!

[diablita]

It really was.  I may be back to ask for more inspiration this week.  It helped.

[diablita]

any ideas for mustard greens from the CSA box before they go bad? 

[caribougrrl]

any ideas for mustard greens from the CSA box before they go bad? 

pesto (use sunflower or pumpkin seeds instead of pine nuts)

[diablita]

oh that's good!  I might have some seeds in the house.

[caribougrrl]

with salmon en papillote

[caribougrrl]

oh that's good!  I might have some seeds in the house.

admittedly, pesto is my go-to when I have any kind of dark green I don't know what else to do with...

[Rejaneration]

I love my dark greens in soups.

[Ice Cream]

I don't think I'd be a good candidate for misfits or csa boxes. I do not do well with stuff like mustard greens. It sounds great, though, if you lie surprises.

[BonitaApplebum]

I don't think I'd be a good candidate for misfits or csa boxes. I do not do well with stuff like mustard greens. It sounds great, though, if you lie surprises.

It’s definitely not for everyone. For us, it forces us out of our “green beans and broccoli” vegetable rut. But you have to be flexible, and also accept that sometimes you’ll wind up with something that you probably won’t eat.

[Run Amok]

My hat is totally off to anyone making it work with mystery veggies right now. This stresses me out normally but would probably put me over with the whole grocery situation.

I'm tempted to do a local csa but it wouldn't save me a trip to the store

[radial]

I massaged kale today for the first time ever.  Wow, when you work that stuff over with a little olive oil, lemon juice, and salt, it really goes limp.  My giant bag of kale reduced to about 1/3 of its original volume.  I'm letting it refrigerate overnight and well see in the morning whether to saute it with garlic and bacon or just add it to a salad without further prep.  I would never have bothered to try this if I wasn't stuck at home with random vegetables.  Silver lining. 

[Magic Microbe]

I definitely need a trip to the produce market this week or next weekend. Our veggies are nearly gone.

Antag is so picky about veggies that unless I wanted to eat most of it myself I haven't figured out how to do a CSA box. I wish he would just be a grownup and try new veggies but he won't.

*Note...I am almost 100% certain he doesn't read the food forum. 

[radial]

Just to follow up on my experiment with massaging kale...  Excellent results.  I tasted a pinch of it this morning right out of the bowl, and it was so good I sprinkled some vinaigrette on a heap of it and ate that for breakfast.  I've had no idea that kale could be this tender without boiling it to death.  No bitterness either.  Can't wait to sautee a batch with some garlic, caramelized onions, and crumbled bacon.  I guess I'm going to have to reconsider my lifelong aversion. 

[JBM]

I'm not a good veggie eater, but one of the whole sale produce companies is offering out boxes for $25. I am getting one on Thursday. It's not a subscription or a commitment and I figure I can afford to try one. We shall see, but I'm going to need help with kale or mustard greens for sure. I am not sure how this is going to go. Stay tuned.

[diablita]

Good luck and report back JBM. The CSA program I'm doing offers boxes on Saturdays after their CSA boxes go out - it's a way to use up the overage.

Radial, it's funny that you're just now finding out about massaged kale. In Asheville Kale is our state flower.  . One of my favorite local resto's serves a kale salad that's beyond fantastic and here's the recipe:  https://www.hgtv.com/outdoors/gardens/garden-to-table/kale-salad-recipe
(I need to make this soon)

[radial]

Oh, thanks dev, that looks good.  I think I have everything for that except the pumpkin seeds. 

[caribougrrl]

dev, I always associate that salad with Beaujolais Nouveau Day in November 

[diablita]

mmm.  good combo

[Ice Cream]

I tried this vegetarian recipe and liked it.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

[Run Amok]

I tried this vegetarian recipe and liked it.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

This recipe is Instagram famous as "the stew". Thanks for the reminder to give it a try!

[witchypoo]

it really is delicious.  we added it to our rotation and have made it at least 2x month.

[diablita]

Is it so good I should subscribe to the failing NYT to see it?

[Ice Cream]

I had no idea it was famous.

[Ice Cream]

¼  cup olive oil, plus more for serving
4  garlic cloves, chopped
1  large yellow onion, chopped
1  (2-inch) piece ginger, finely chopped
 Kosher salt and black pepper
1 ½  teaspoons ground turmeric, plus more for serving
1  teaspoon red-pepper flakes, plus more for serving
2  (15-ounce) cans chickpeas, drained and rinsed
2  (15-ounce) cans full-fat coconut milk
2  cups vegetable or chicken stock
1  bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1  cup mint leaves, for serving
 Yogurt, for serving (optional)
 Toasted pita, lavash or other flatbread, for serving (optional)


Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

[diablita]

thank you!

[Ice Cream]

thank you!

It's even better the second day.

[Natasha]

I tried this vegetarian recipe and liked it.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

I feel like Merigayle has posted it a time or ten.

[Ice Cream]

I feel like Merigayle has posted it a time or ten.

Never seen her post NYTimes.

[Run Amok]

Made the stew, was excellent.

[Ice Cream]

Made the stew, was excellent.

Yes!!!  DH did not want very much of it, so I had it for 3 days.

[Natasha]

Never seen her post NYTimes.

Yeah, it may be a slightly different version. I just checked and I have your exact recipe in my Paprika app twice; once from the New York Times, and once from PamelaSalzman.com. It really is good.