Dan Blumenfeld

Grandma’s Oatmeal Date Cookies

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5 from 1 reviews
Grandma's Oatmeal Date Cookies
 
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From Grandmom (Margaret Normington), this recipe is a family favorite around Christmas time.
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Ingredients
Cookies
  • 1 cup brown sugar
  • 1 cup shortening
  • 3 cups rolled oats
  • 2 cups flour
  • 1 tsp soda
  • ½ tsp salt
  • 1½ tsp vanilla
  • ½ cup cold water
Date Filling
  • 16 oz seedless dates
Instructions
Date filling
  1. Simmer in water (keep covered) until mushy
Cookies
  1. Cream shortening and sugar
  2. Add all other ingredients except water
  3. work well, add water, knead until smooth
  4. Roll out to ¼" thick
  5. Cut to cookie shapes (cookie cutter, open soup can, or whatever)
  6. Bake for 10-12 minutes
  7. Add date filling while warm

 

Kris’ Vegetable Indian Recipe

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5 from 1 reviews
Kris' Vegetable Indian Recipe
 
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An impromptu Indian veggie dish, loosely based on a recipe provided by Kris Opat via Shauna McInnes.
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Recipe type: Main
Cuisine: Indian
Ingredients
  • Vegetable oil
  • Onions
  • Potatoes
  • Carrots
  • Peppers
  • Peas
  • Tomato (1 fresh, or ½ can paste)
  • Ginger
  • Garlic
  • 2 cans coconut milk (NOT coconut milk from dairy aisle! Canned stuff has higher fatty goodness, coconut flavor)
  • 2 cups vegetable broth
  • Curry powder (Can use additional turmeric and garam masala if desired, but are included in the curry powder)
  • Cumin
  • Salt
  • Pepper
  • Rice (of some variety...basmati goes well)
Instructions
  1. Saute onions in vegetable oil
  2. Finely chop and add garlic and ginger
  3. Add curry powder and cumin
  4. Cook down for a bit, then add other vegetables (Start with denser ones such as potatoes and carrots, then add peppers, peas, tomatoes, and other softer vegetables a bit later)
  5. Add coconut milk
  6. Add tomato paste (if using)
  7. Add vegetable broth as needed to thin.
  8. Add salt, pepper, and more curry powder/other spices to taste
  9. (Start cooking rice at some point)
  10. Simmer 30 minutes
  11. Serve over rice
Notes
This is a wing-it recipe. Don't worry too much about exact quantities/proportions; when in doubt, taste and modify.


In the first attempt at this recipe, the first cup of coconut milk was liquid, from the dairy variety of coconut milk. (Because someone who shall remain nameless, i.e. Dan, bought the wrong stuff...) It has a lot more sugar, less flavor, and less body; that said, multiple children yummed it up, so it was not the end of the world.

Adding other root vegetables, chopped spinach, or similar might also go well.

 

Sauteed Mizuna with Garlic and Fish Sauce

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I’d never had (or heard of) mizuna until a bundle showed up in this week’s CSA box. Good stuff!

5 from 1 reviews
Sauteed Mizuna with Garlic and Fish Sauce
 
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Author:
Ingredients
  • 1 bunch mizuna, about 10 ounces
  • 2 cloves garlic, crushed
  • 2 tablespoons oil
  • 1 teaspoon fish sauce
  • ¼ lemon, fresh
  • salt to taste, about ¼ teaspoon
  • freshly ground pepper
Instructions
  1. Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
  2. Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil.
  3. Add the crushed garlic and stir around for 5 or so seconds.
  4. Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.
Notes
From http://www.seriouseats.com/recipes/2010/05/sauteed-mizuna-with-garlic-and-fish-sauce-recipe.html