Mashed Kohlrabi and Carrots

I made this recipe before, or something like it and it was delicious.  The kohlrabi has a really full flavor, and the carrots add a sweetness to the whole thing.  In this recipe I used fresh dill because I had it.  In hindsight, I think I would go with a sweeter herb next time.  Other than the dill, which is tasty, it's pretty sweet tasting!  To be honest, I really didn't want to cook, but I had already peeled and diced the kohlrabi a couple days ago. I didn't want them to not get used, so, I boiled them in water, and threw in some carrots, about 4 small ones diced.  Did you notice the background?  It was getting later and I wanted natural light, so I took the picture on my ipe river...so I call it.  It's my patio with a wood river/bridge.  Anyway, here's the recipe.

Makes about 6 servings

6 small kohlrabi, peeled and diced (I used organic, from my CSA, not sure what others taste like.)
4 small carrots, cleaned and diced (I used organic.  Makes a huge difference.)
4 Tbsp butter
Dill, fresh, chopped, or maybe try cardamom or nutmeg or something (I used dill, but next time I am going the sweet direction)
Salt and Pepper

I boiled the veggies for 14 minutes, drained, then added the butter, and mashed.  You don't have to mash all the way.  I sprinkled the dill in, and then garnished on top.  Salt and pepper to taste.

Jib Jab
So, I had a huge amount of kohlrabis, turns out it filled a whole large yogurt container, I think that's a quart, for your reference.  It's probably about 3 to 1 kohlrabi to carrots.  Anyway, I also made a kohlrabi fritter, which was really good.  Another kind of inspired and seat of the pants recipe.

Cardamom Rice Pudding

Cardamom Rice Pudding

This is my first guest post!  It's not a full-blown guest post.  Kirsty made this last night, wanting to replicate something we've had at Kabul's, our local Afghan restaurant.  It's basically our family restaurant, meaning we go there for family celebrations, birthdays, graduations, and in general, special days.  This is a standard when we go.  The other one is Chala or something like that.  Sarah, remind me what it's called.  It's like a pumpkin custard, not exactly.  Anyway, back to the Cardamom Pudding.

This recipe came from Alton Brown, of the famed Food Network.    He calls it Indian Pudding.

1 cup cooked long grain rice (Kirsty used Jasmine)  Alton uses Basmati

1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom - Kirsty added extra, even double it
1 1/2 ounces golden raisins, approximately 1/3 cup (Kirsty skipped this)
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup - Kirsty toasted, which brings a really nice crunch and roasted flavor

1/3 cup coconut flakes - small angel hair flakes - Kirsty's addition, which added a nice flavor and texture

Makes about 4 servings, but Kirsty tripled it, thinking, breakfast for sure, and then some.

In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

Increase the heat to medium, add the heavy cream, coconut milk, sugar, coconut flakes and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the pistachios (and raisins if you use it). Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Jib Jab
This is a really rich and delicious dessert, and turns out it's really good warm, or cold for breakfast.  Thanks Kirsty, for being my first guest poster!