LAMBSQUARTERS SOUP
This is a simple lambsquarters soup from Mexico, where they are called huauzontles. I like to make this with wild turkey, pheasant or rabbit, but chicken is perfectly fine. I also like to steam some rice and put that in the bowl, then ladle the soup over it, to make it a more substantial meal.
Provided by Hank Shaw
Categories Soup
Number Of Ingredients 10
Steps:
- Put the turkey wings in a soup pot and add the stock, plus 2 quarts of water. Bring to a simmer, then add the avocado or bay leaves, epazote (if using), oregano, onion and celery. Let this simmer, partially covered, until the meat wants to fall off the bones, about 2 to 3 hours.
- Remove the wings and pick off all the meat from the bones. One trick I do with wild meats is to fish out what's ready, put the shredded meat into a bowl in the fridge and return the debris to the pot. Check every 30 minutes or so until the toughest wing or leg or whatever is tender, then shred that. This makes for a better broth in the end, rather than forcing the issue with wings or legs that aren't tender yet. Reserve all the meat.
- Strain the broth well. I set a paper towel in a sieve and set that over a large bowl to remove debris. Rinse out your soup pot and return the strained broth to it. Add the shredded meat and allow this to cook for a few minutes.
- Add all the lambsquarters at once, stir well and allow to simmer for no more than 10 minutes. Serve with lime juice and a little cayenne. And, as I mention in the head notes, I like to ladle all this on top of simple steamed rice.
Nutrition Facts : Calories 299 kcal, Carbohydrate 11 g, Protein 30 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 148 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
CREAMY LAMB'S-QUARTERS GRATIN
Provided by Kemp Minifie
Categories Cheese Side Bake Mozzarella Parmesan Spinach Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make Filling:
- Preheat the oven to 350° F with the rack in the middle. Butter a 2-quart shallow baking dish.
- Bring 1-inch salted water to a boil in a large saucepan. Meanwhile, wash lamb's-quarters in a large bowl of cold water and drain well. Trim any coarse, woody stems at bottom (don't go crazy with trimming; young lamb's-quarter stems cook up tender and delicious).
- Add lamb's-quarters to pot and cook over medium heat, covered, until leaves are wilted and stems are tender, 2 to 3 minutes. Drain the greens in a large sieve or colander and rinse well under cold running water. Drain again, pressing out excess liquid with the back of a large spoon. Coarsely chop greens and transfer to a bowl. Dry saucepan and reserve.
- Cook scallions in olive oil with 1/4 teaspoon salt in reserved saucepan over medium heat, stirring, until softened, 3 to 4 minutes. Combine scallion mixture with greens in bowl. Reserve saucepan again.
- Melt butter in reserved saucepan over medium-low heat and stir in flour. Cook, stirring, 2 minutes, then whisk in milk and bring to a boil, whisking. Reduce heat and simmer sauce, whisking, 2 minutes (it will be thick). Remove from heat and whisk in nutmeg, zest, and salt and pepper to taste.
- Mix sauce into greens mixture. If the mixture is too thick, thin with a little additional milk; season with salt and pepper. Spread out mixture in baking dish.
- Make Topping:
- Toss together crumbs, cheeses, and oil until combined well. Sprinkle topping evenly over greens mixture and bake in oven until crumbs are golden and mixture is bubbling, about 30 minutes.
- Cooks' Notes:
- The best way to make coarse fresh breadcrumbs is to cube fresh bread, then grind it in small batches in a blender (a food processor is not as good at grinding crusty bread into breadcrumbs because the crusts get stuck in the blade).
- Creamy lamb's-quarters mixture and crumb mixture can be made 1 day ahead and kept separately in airtight containers, chilled.
LAMBSQUARTERS
Lambsquarters are generally considered a weed. You have probably yanked them out of your own flowerbed and never knew that they were good to eat. They taste like swiss chard. Be sure not to over cook them. I was surprised that no one else had posted about them here. Be sure that you check that you are picking the real thing, here is a good reference http://www.ppws.vt.edu/scott/weed_id/cheal.htm there are many more, but this one has a good picture.
Provided by KookieMomster
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a sautee pan and dice the onion.
- Wash the leaves and stems, bring the water to a boil.
- Brown the onion, when brown set aside with a lid on.
- Steam the leaves/stems until tender @2 minute Mix juice with onions and oil.
- Put leaves in a bowl, drizzle with onion/lemon/oil sauce and sprinkle with seeds and salt.
- Serve immediately.
LAMBSQUARTERS SEED SMOOTHIE
By fall, there is a second harvest of lambsquarters. Not the leaves this time, but the seeds, which have a nice flavor and can be used in smoothies, soups, scrambled eggs... use your imagination. This is the seed smoothie I made today.
Provided by Irma Nippert
Categories Drinks Recipes Smoothie Recipes Veggie
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Rinse lambsquarters seeds in a fine-mesh strainer. Drain.
- Combine rinsed seeds, water, pear, apple, beet tops and stems, honey, and ginger in a high-powered blender. Blend slowly until chunks are smaller. Increase speed to high and blend until smooth and creamy.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 70.7 g, Fat 0.9 g, Fiber 14.6 g, Protein 5.4 g, SaturatedFat 0.1 g, Sodium 305.7 mg, Sugar 48.5 g
LAMB'S-QUARTER QUICHE
Steps:
- In a skillet, saute onion in oil until tender. Add lamb's-quarter; cook and stir until wilted. Cover and remove from the heat. , In a bowl, beat eggs and milk. Stir in salt, pepper, 1 cup cheese and lamb's-quarter mixture. Pour into pie shell. Sprinkle with remaining cheese. Bake at 400° for 10 minutes. Reduce heat to 350° bake 30 minutes more or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 343 calories, Fat 23g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 494mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
LAMBS QUARTER (QUELITES) AND BEANS
"Quelites" is a Spanish word for "wild greens." We like to cook with edible weeds, and lambs quarters fall into this category. You can look online for more information about how to identify this plant, which you can use much like you use spinach. If you live in the midwestern United States, you probably have these growing in your yard. I'm not sure where my husband got this recipe, but I like it.
Provided by MarieL
Categories Greens
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Saute the garlic and leeks with the olive oil until the leeks are tender.
- Add the other ingredients and simmer, covered, for about 10 minutes.
- Adjust seasonings to taste, then serve.
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- Wash the greens and soak in cold water for 10 minutes. If needed, pick the greens off any tough stems.
- Spin the greens dry in a salad spinner, or roll up in some cloths or towels and refrigerate to weep moisture.
- Toss the greens and herbs in a bowl with a dash of oil, vinegar, salt and pepper to taste, mix, taste and adjust the seasoning for whatever you see fit until it tastes good to you, then serve. Garnish with the flowers if using.
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