Simple, stir-fried radish greens

This is end-of-the-month cooking, that's for sure.

Last week, on my facebook page, I mentioned planting radish seeds with the intent of using the leaves for cooking. Radishes come up quickly, and yield nutrient-dense leafy greens about as fast as any other vegetable. And they can do so in the cool early spring weather, right when I have little else in the garden to harvest for vegetables. Well, eating radish greens came as a surprise to one reader. So, I thought I'd show you a simple way to use radish greens.

Radish greens have a sharp taste, like mustard greens, turnip greens, or kale. So I like them best, blended with a milder vegetable, like cabbage, and sometimes onions.

Start with a skillet with about a tablespoon of fat. Obviously, for me, bacon fat or ham fat is preferred, but oil, and/or turkey fat or chicken fat also have been used successfully in my kitchen (I did this batch in turkey fat/vegetable oil blend, simply because I'm trying to use up the turkey fat).

Heat the skillet over Medium. Saute about 1/4 of an onion, sliced thin, until translucent (the onion is optional, in this batch I left it out, but it does add a sweetness to the dish).

Add about 2-3 cups shredded cabbage (this is a great way to use the outer layers on a new head of cabbage -- trim away any damaged parts, and thin-slice the rest). Saute until some leaves are beginning to brown on the edges.

Meanwhile, cut the leafy green portion of the radish leaves (from about 8-10 radishes) away from the tough stalks.

Fine chop the radish leaves (compost the stems -- don't even save them for your soup stock pot, would give a bitter taste to stock, yuk!).

Add to the cabbage/onions, and stir in. Add some garlic (1 clove, or 1/2 teaspoon garlic granules), and 1 tablespoon soy sauce. Saute, just until the radish greens look vibrant green, but barely cooked. Serve.

Radish greens can also be added to broth-based soups, cream 'O green soups, quiche fillings and garden lasagna fillings (mixed with the cottage cheese/ricotta/mashed tofu).

Very basic, end of the month cooking this week in our kitchen!

End of the month and running out of milk

We are in the last week of the month, and the budget is depleted, with just about 1 quart of dairy milk left.

I decided to make my own rice milk, once again. I'm using the rice milk for any cooking and baking requiring milk, and in a half and half blend for drinking or pouring over oatmeal. This seems to be working well, and will get me through, until I once again find milk on markdown, or the new month's budget begins.

So far, rice milk has worked very successfully in biscuits, quiche, French toast, and bread pudding. And as for drinking, the family seems fine with this blend, knowing that it's temporary.

As I'm using this homemade rice milk in savory as well as sweet dishes, I've left out the vanilla and cut back on the sugar. I've been making 1 quart of rice milk (using a quick version of this recipe -- soaking overnight, and only straining once) every 3 days for the last week. It's working for us, and getting us to the next month. with just 1 quart of dairy milk left. (I have managed to "stretch" 1 final gallon of milk for over a week now. I usually go through 2 gallons per week.)

I still may buy 1 gallon, if I feel I have to. I hate paying the regular price on milk! And, if I have a choice, there's beef on sale this week, and I'd really rather buy beef than milk, if I have to choose. We do have plenty of cheese, and a quart of whole milk yogurt in the fridge, so no one is suffering from lack of dairy, here.

The really great news, for me, in this situation, is I've been cutting my own soy milk half and half, with this rice milk, and I like it better! With the soy milk, I get Vit. D and calcium fortification (I could always take supplements, but this is handy for me, to just drink my vitamins/minerals). With homemade rice milk, those "extras" aren't there. But maybe a compromise on half soy/half rice milk would work for me, in the future, save some money and give me a product that I enjoy more.

How about you? Do you "sweat it" when you're about out of milk for a few days? Could you go a week without milk for yourself or your kids? Do you think I'm doing something neglectful by not buying more dairy milk this week? Just curious about your thoughts on this.