This recipe was forwarded by Jeannie - one of our members. She reports that it's tasty and slightly spicy. Thanks, Jeannie.
From http://daikonradish.com/recipes/pork-bone-daikon-radish-soup/
Ingredients
1 lb pork bones or pork ribs
1 lb Daikon radish
Green onions and/or cilantro (I used1.5 large leeks)
Grated fresh ginger (about 2 inches of a regular size ginger)
Directions
Boil pork bones for approximately 5 minutes. Remove and discard water. This gets rid of the scum that floats to the top.
Add ginger and pork bones to 4 cups (or enough to cover all the ingredients) of fresh boiling water for 10 minutes then reduce to a low boil and cook for at least 90 minutes.
Chop Daikon radish. Slice the radish into 1/4 – 1/2 inch thick circles and then chop them into quarters.
Add Daikon to soup and let cook for 20 minutes.
Add chopped green onions or cilantro, salt to taste.
Makes 4 servings.
Garden Casserole
Here's another roasted veggie recipe option. Thanks, Robin, for forwarding. Although the summer squash is now done, I would think you could substitute another veggie (winter squash or daikon radish or even potatoes).
Garden casserole
Prep: 15 min
Cooking: 45 min
Serves 4
Calories per serving: 205
2 zucchini (~1/2 lb)
1 small eggplant (~ 1/2 lb), unpeeled
1 medium yellow onion, peeled
2 large, very rice tomatoes
1 medium green pepper, cored and seeded
1 t dried basil
1 t dried thyme
2 cloves garlic, peeled and minced
2 t salt
1/4 t black pepper
1/4 C chopped parsley
5 T vegetable oil
1. Preheat the oven to 400 F. Slice the zucchini, eggplant, onion, tomatoes, and green pepper as thin as you can. In a dish, combine the basil, thyme, garlic, salt, black pepper, and parsley.
2. Grease the bottom of a 2 quart casserole dish with 2 T of the oil. Layer the zucchini, then the eggplant, onions, tomatoes, and green pepper in the casserole, sprinkling each layer with the herb and garlic mixture. Sprinkle the remaining oil over the top and bake, covered, for 45 min, or until the vegetables are tender. [Note from Lynn: We tend to use extra zucchini and eggplant. The official recipe says 35 minutes of baking, but it's always taken us 45 minutes. We top with shredded white cheddar.]
Garden casserole
Prep: 15 min
Cooking: 45 min
Serves 4
Calories per serving: 205
2 zucchini (~1/2 lb)
1 small eggplant (~ 1/2 lb), unpeeled
1 medium yellow onion, peeled
2 large, very rice tomatoes
1 medium green pepper, cored and seeded
1 t dried basil
1 t dried thyme
2 cloves garlic, peeled and minced
2 t salt
1/4 t black pepper
1/4 C chopped parsley
5 T vegetable oil
1. Preheat the oven to 400 F. Slice the zucchini, eggplant, onion, tomatoes, and green pepper as thin as you can. In a dish, combine the basil, thyme, garlic, salt, black pepper, and parsley.
2. Grease the bottom of a 2 quart casserole dish with 2 T of the oil. Layer the zucchini, then the eggplant, onions, tomatoes, and green pepper in the casserole, sprinkling each layer with the herb and garlic mixture. Sprinkle the remaining oil over the top and bake, covered, for 45 min, or until the vegetables are tender. [Note from Lynn: We tend to use extra zucchini and eggplant. The official recipe says 35 minutes of baking, but it's always taken us 45 minutes. We top with shredded white cheddar.]
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