Hoecakes with Okra and Tomato
Boiled Baby Corn
* traditionally, Gumbo Z'Herbes has many different greens that are wilted and then almost pureed to thicken the stew. this variation on used cabbage and kale -- because that's what we had on hand ;)
In a large soup pot over medium-high heat, saute one onion and two garlic cloves until softened. add salt, pepper and herbs de provence to taste. Add two cups thinly sliced cabbage, one sliced carrot and one chopped red bell pepper, cook for another 7-8 minutes until the cabbage has released it's liquid and the carrots and bell pepper are softened. Add one can of kidney beans (with it's liquid), a cup of cooked rice (good if you have leftovers from the night before), and seven cups of veg stock, bring to a boil and then simmer (uncovered) for 30-40 mintues.
at this point it's done enough for my children, who are notorious for seeing dark greens and running in terror, so I serve it to them just like this, but for us...
...in a separate pan or wok, wilt about four cups of shredded kale with a touch of oil (we love "dinosaur" kale), add salt, pepper and touch of tamari at the end. add to the soup and cook for another 10-15 minutes until thickened. Add file powder to taste. Top with shredded "blackened" tofu.
Monday, August 15, 2005