Movie night "Moneyball"

 Kitchenfairies has been noticeably quiet for many weeks - so, let's try to bounce back into action.  Today's offerings are not so much of a recipe, just a bit of a game.

At Kitchenfairies HQ we periodically have "movie night", and just for a laugh we try to theme the food to the film.  Tonight's selection was "Moneyball" with Brad Pitt - so - it was food which you commonly eat at a baseball match.  So - here we have hot dogs and natchos - home style.  None of us like frankfurters, so we went with the more traditional English pork sausages and veggie sausages in a buttered baguette, with lots of fried onions, and nachos with grated cheddar cheese.

The only "recipe" would be for the kohlrabi slaw.

Finely slice 1/2 an onion, place in a mixing bowl and add salt.  Then shred half a small red cabbage, peel and chop into julienne strips 2 carrots and half a kohlrabi.  Add a splash of wine vinegar, a splosh of olive oil and the juice of half a lemon.  Mix well and leave to stand so the vegetables mellow slightly.  Mix mayonnaise into slaw for those who like it (we have one who hates it).

Serve, scoff.

Chicory, celery and kholrabi pasta bake

Interesting selection of veg in the veg box this week - but they don't lend themselves immediately to hearty winter warmers.  I could've made several delicious salads ... but, what with snow and everything ... just didn't fancy that.  So, a bit of a think, a few staples and condiments from the cupboard - and dah-dah

It would have been lasagne, but I had no gluten free lasagna, so I used what I had which was gf fusilli - mixed it with the veg sauce - topped with tomatoes and grated cheese.

Olive oil
Onion, diced
Celery, about a cupful, diced
Kholrabi,  (half) peeled and diced
Mushrooms, diced
Chicory (endive), chopped
Garlic
Oregano
Mustard
stock
soya milk

Pasta shapes (GF fusilli today... but you knwo, whatever... )

Tomatoes, sliced

Cheddar, grated

1.  Gently sautee diced onion and celery in olive oil.
2.  When a bit soft add kholrabi and mushrooms, keep softening for a bit, add garlic and oregano.
3.  Cook pasta in boiling water.
4.  When veg are softenning a bit, add some stock (and/or white wine) and a teaspoon of mustard, simmer for a bit.
5.  Add chopped chicory, simmer.  I let the sauce down with a little soya milk because it was looking a bit dry, and I thought it would add a little "creaminess" - it worked.
6.  When the pasta is nearly done, drain it and mix it with the veg mix and put into an oven dish.
7.  Top the pasta mix with sliced tomatoes, and a drizzle of olive oil.  Bung in the oven at 180 C.
8.  Grate cheese and sprinkle on top of bake after 10 minutes.  Bake for a further 20 minutes until bubbling and lovely.

Serve, scoff.

Slashed root vegetables, butter beans and cabbage with roast tomatoes

Got home late, and wanted speedy dinner, nut veg in veg box didn't really lend themselves to that kind of concept ... as my immediate idea was spiced roast root vegetables, and that would have been over a hour.  I think I did this in 25 minutes, but frankly, I didn't time it.

1. Bung cherry tomatoes in a roasting tin, drizzle with olive oil and a sprinkle of salt,  whack up the oven to its highest setting.
2.  Peel and chop root vegetables (turnip, kohlrabi and carrots), boil.
3.  Chop and sautee onion and celery in olive oil, add rosemary and white wine, sautee until quite soft.
4.  Chop cabbage, steam over root veg.
5.  Add butter beans to onions, heat through.
6.  When root veg are soft, add olive oil spread and lots, no a bit more, lots of freshly ground black pepper.  Slice through quickly and thoroughly with a sharp knife (hence slashed, not mashed).  (Use butter here if you are not lactose intolerant/vegan).
7.  Mix cabbage with butter beans.
8.  Serve, scoff.

Delicious. Nutritious, Seasonal - what more do you want?