Well, living in the great Midwest, there are a few months where not much is happening on the fresh food front - a prime reason why our grandparents and great-grandparents canned, stored items in root cellars, and dried their fresh spring/summer/fall bounty. Things that I have not yet begun to conquer myself, but hope to start putting a dent in that list this summer if I can make the time. ANYWAY, it is spring now, and the garden pick-up will start this week!! And for the lucky few who signed up early enough, we have been LOVING the spring greens early share that farmer Kris grows for us! Delicious.
But at the end of last week, my husband brought home five pounds of asparagus from work! FIVE POUNDS. What did he pay for this bounty? $10.00! What a steal! So, what do I do with five pounds of this deliciously tasty special spring veggie? I made soup of course! And it was delicious if I do say so myself. Bob had two giant bowls of it, which is a big thumbs up from him. I couldn't locate a recipe that I thought looked like it would justify the deliciousness of asparagus, so I made up my own, and here it is.
Asparagus Soup
Asparagus (yes, we had 5#, but it made quite a bit, you could do this recipe with 2#)
1-2 medium size white onions, chopped (I used two vidalias)
1/2 stick butter
salt to taste
fresh lemon juice to taste (I probably used about 2 TBSPs)
water
1. Wash and trim (break woody ends off) the asparagus. Break off the heads, and reserve them in a bowl. Break the rest of the asparagus stems into 2-3 inch chunks.
2. Melt butter in a saucepan, and saute the onions until very soft over medium heat. Do not let the onions brown or get burnt, just turn clear and soft.
3. In a large stock pot, pour enough water in to completely cover the asparagus, but do not leave the asparagus in the pot just now, you want to boil the water first, and then add the asparagus. So cover the pot, and heat water to boiling. Add a generous amount of salt to the water, add the asparagus (except for the heads), and then add a bit more salt on top of that. Cover and simmer for 15 minutes.
4. Remove asparagus from water (DO NOT DISCARD THE WATER YET), and place in a blender or food processor. Using a liquid measuring cup, pour some of the stock water into the blender, so the water line reaches half as high as the asparagus level. Meanwhile, add the asparagus tips to the boiling water, and let simmer for 5 minutes only.
5. Add the onions and the butter they were sauted in to the asparagus and stock water in the blender. Blend, letting the soup rest every couple of seconds so that it blends thoroughly. (I had to do this in two batches). Pour out into a serving bowl, and taste for salt - add some if neccessary, stir well, and taste again. Add lemon juice to taste. Remove asparagus tips from stock water and use them to garnish the soup.
Originally I planned to add a dollop of sour cream to each bowl to enhance creaminess, but I didn't even use it - the soup was so creamy all on its own it needed no help in that department. It would have probably tasted good with some fresh parmesan cheese on top, and would look even prettier with a couple strips of lemon zest on top of that - but I wasn't interested in pretty tonight! Actually, I am already wishing we had some more asparagus so I could freeze the leftovers. Asparagus comes but once a year after all!
Monday, May 18, 2009
Saturday, January 31, 2009
Pancakes
When I was a kid, my mom would make pancakes from scratch at least once a week. Occasionally she would make waffles, but usually it was pancakes. My mom and little sister even used to have contests to see who could eat more :-) I am not really much of a breakfast person (I always eat breakfast, but it is usually a pretty quick and small meal), but on my weekends off I like to make something that tastes good, is warm, and isn't just toast! This recipe is the same one my mom used - the only thing I do differently is I use Whole Wheat Pastry Flour in place of all-purpose white flour. For my wheat/gluten sensitive friends, let me know if you have a favorite substitute for the wheat flour for a recipe like this. I think Amanda likes the Whole Foods 365 brand all purpose baking mix. I think you can substitute that 1:1 for the flour. Oh, and I double the recipe that you see below when I make these. After we eat our fill I let the leftover pancakes cool, then set them on lined baking sheets in a single layer, and freeze. When they are frozen, I put them in a container in the freezer for a quick breakfast during the week. Just microwave or toast them in the toaster to reheat - they are so much better than the hockey pucks you can buy at the store! And don't even get me started on Bisquick.
Fast Pancakes
adapted from Better Homes & Gardens Cookbook
1 C Whole wheat pastry flour (Bob's Red Mill, Hodgson Mill, and King Arthur brands are ones I have seen)
1 Tbsp cane sugar or honey
2 tsp baking powder (aluminum free) (Rumford's is good, or you can make your own)
1/4 tsp salt
1 beaten egg
1 Cup milk
2 Tbsp oil (melted butter or olive oil works well)
Before I continue with the recipe, a note about whole wheat flour. Once the wheat berries are ground into flour, they lose their defense from going rancid. For this reason, you should always keep whole wheat flours in a tightly sealed container in your fridge or freezer. That being said, you can't bake with cold flour. It doesn't work. So anytime I bake with flour I measure it out, put it in a glass bowl and push it up the sides, kind of like I am making a bowl of flour. Then I pop the bowl in the oven and set it to preheat to 350. By the time the oven is preheated, the flour is warm, and I have finished getting out all my other ingredients and have them measured and set to go. You could also just set your measured flour out at room temp for a few hours, but I never think that far in advance.
OK, here is the rest:
1. In a medium mixing bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside.
2. In another medium mixing bowl combine the egg, milk and oil. Add egg mixture all at once to the dry mixture. Stir just until moistened. (the batter will be lumpy)
3. For standard size pancakes, pour about 1/4 Cup batter onto a hot, greased griddle or heavy skillet. For dollar size pancakes, use about 1 Tbsp batter. Cook over medium heat for about 2 minutes on each side or till golden brown. Turn the pancakes when pancakes have bubbly surfaces and edges that look slightly dry.
This recipe makes 8-10 standard size pancakes. If you have a scoop like this, it is really helpful to make evenly sized pancakes.
BTW, I *love* blueberry pancakes. To make them, I just pop fresh or frozen blueberries into the pancake batter right after I pour it into the pan - that way I can space them evenly & choose just how many I want to add.
Top your pancakes with pure maple syrup, yogurt & fruit, or honey. YUMMY!!!
Fast Pancakes
adapted from Better Homes & Gardens Cookbook
1 C Whole wheat pastry flour (Bob's Red Mill, Hodgson Mill, and King Arthur brands are ones I have seen)
1 Tbsp cane sugar or honey
2 tsp baking powder (aluminum free) (Rumford's is good, or you can make your own)
1/4 tsp salt
1 beaten egg
1 Cup milk
2 Tbsp oil (melted butter or olive oil works well)
Before I continue with the recipe, a note about whole wheat flour. Once the wheat berries are ground into flour, they lose their defense from going rancid. For this reason, you should always keep whole wheat flours in a tightly sealed container in your fridge or freezer. That being said, you can't bake with cold flour. It doesn't work. So anytime I bake with flour I measure it out, put it in a glass bowl and push it up the sides, kind of like I am making a bowl of flour. Then I pop the bowl in the oven and set it to preheat to 350. By the time the oven is preheated, the flour is warm, and I have finished getting out all my other ingredients and have them measured and set to go. You could also just set your measured flour out at room temp for a few hours, but I never think that far in advance.
OK, here is the rest:
1. In a medium mixing bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside.
2. In another medium mixing bowl combine the egg, milk and oil. Add egg mixture all at once to the dry mixture. Stir just until moistened. (the batter will be lumpy)
3. For standard size pancakes, pour about 1/4 Cup batter onto a hot, greased griddle or heavy skillet. For dollar size pancakes, use about 1 Tbsp batter. Cook over medium heat for about 2 minutes on each side or till golden brown. Turn the pancakes when pancakes have bubbly surfaces and edges that look slightly dry.
This recipe makes 8-10 standard size pancakes. If you have a scoop like this, it is really helpful to make evenly sized pancakes.
BTW, I *love* blueberry pancakes. To make them, I just pop fresh or frozen blueberries into the pancake batter right after I pour it into the pan - that way I can space them evenly & choose just how many I want to add.
Top your pancakes with pure maple syrup, yogurt & fruit, or honey. YUMMY!!!
Wednesday, January 21, 2009
Sloppy Joes
This is my grandma's recipe for Sloppy Joe's, and it is awesome. I like to use organic ketchup in it for better taste.
1 lb ground beef (look for grass finished beef)
1 large onion, chopped
1 green pepper, chopped
2 T white vinegar
2 T mustard
3/4 C ketchup
Brown the meat, drain fat (if any - the grass fed beef I get is very lean). Add the rest of the ingredients. Cover and simmer on low for an hour, stir occasionally.
Really keep the heat low, this is low on liquid, so it will scorch easily if it is too hot.
Serve with whole wheat bread and peas - or however you like your Joe!
Enjoy!!
1 lb ground beef (look for grass finished beef)
1 large onion, chopped
1 green pepper, chopped
2 T white vinegar
2 T mustard
3/4 C ketchup
Brown the meat, drain fat (if any - the grass fed beef I get is very lean). Add the rest of the ingredients. Cover and simmer on low for an hour, stir occasionally.
Really keep the heat low, this is low on liquid, so it will scorch easily if it is too hot.
Serve with whole wheat bread and peas - or however you like your Joe!
Enjoy!!
Monday, December 8, 2008
Christmas is just around the corner...
Now that Christmas is nearly here, maybe you are looking for gift ideas for family or friends. With the economy the way it is, many people are cutting back their usual spending, and/or buying gifts that are practical rather than impractical. I mean, just how many cocoa mug gift sets and bottles of perfumey soap does one person need? (although for the record I cannot get enough of this soap) So if you are looking gift ideas, or perhaps for yourself, here are a few things I have appreciated over the year that would make nice gifts.
Reusable bags
Even if you are not interested in reusable bags, please check out this website. Notice the counter at the top of your screen there. Wow. Yes, there are recycling stations at many grocery stores for plastic bags nowadays, but the majority of plastic bags still end up in a landfill. Not really the most intelligent use of fossil fuels and limited landfill space. Many people comment on my reusable bags but say they wouldn't remember to bring them in the store with them. Here are some great bags that fold up small enough to go into your purse or pocket. I carry a couple in my purse all the time, and it comes in handy more than just for shopping! I also keep a couple of these bags in the car for groceries - they are very similar to the size of a paper grocery bag, with handles. And then for other types of shopping (mall, Target, etc.) these bags are stylish and hold an amazing amount of stuff.
Also at this same website is a great selection of reusable water bottles. Did you know it takes more water to make each disposable plastic drinking bottle than it holds when you buy it? And once again, not everyone is recycling these bottles. *And* we are also not really sure how safe it is to eat or drink out of plastic containers. Here is a water bottle that I use to take my own water with me, so I don't have to worry about all of these environmental & health concerns. And if tap water taste doesn't agree with you, try a simple water filter carafe you can put in your fridge.
How about replacing some of old (questionably safe) plastic food containers with glass ones? These made in the USA pyrex storage containers would be a welcome gift for many moms.
And I am a huge fan of gifts of food. Make something homemade to give to friends and family, give a gift certificate to a grocery store, consider giving a La Vista Garden share to someone who could use it.
Even if none of these ideas are for you, try thinking about each of the things you buy this Christmas - Is it something that will reduce or increase your environmental footprint? Is it made of materials that we are certain are safe? Is it something that will be of use for years or merely days? If you get something you do not want or will not use, do not be afraid to return it to the store or give it to someone who can use it. Why let something that someone else could use go to waste?
And remember, the things you buy & the food you eat determine how this world is used.
Merry shopping! Or baking!!
Reusable bags
Even if you are not interested in reusable bags, please check out this website. Notice the counter at the top of your screen there. Wow. Yes, there are recycling stations at many grocery stores for plastic bags nowadays, but the majority of plastic bags still end up in a landfill. Not really the most intelligent use of fossil fuels and limited landfill space. Many people comment on my reusable bags but say they wouldn't remember to bring them in the store with them. Here are some great bags that fold up small enough to go into your purse or pocket. I carry a couple in my purse all the time, and it comes in handy more than just for shopping! I also keep a couple of these bags in the car for groceries - they are very similar to the size of a paper grocery bag, with handles. And then for other types of shopping (mall, Target, etc.) these bags are stylish and hold an amazing amount of stuff.
Also at this same website is a great selection of reusable water bottles. Did you know it takes more water to make each disposable plastic drinking bottle than it holds when you buy it? And once again, not everyone is recycling these bottles. *And* we are also not really sure how safe it is to eat or drink out of plastic containers. Here is a water bottle that I use to take my own water with me, so I don't have to worry about all of these environmental & health concerns. And if tap water taste doesn't agree with you, try a simple water filter carafe you can put in your fridge.
How about replacing some of old (questionably safe) plastic food containers with glass ones? These made in the USA pyrex storage containers would be a welcome gift for many moms.
And I am a huge fan of gifts of food. Make something homemade to give to friends and family, give a gift certificate to a grocery store, consider giving a La Vista Garden share to someone who could use it.
Even if none of these ideas are for you, try thinking about each of the things you buy this Christmas - Is it something that will reduce or increase your environmental footprint? Is it made of materials that we are certain are safe? Is it something that will be of use for years or merely days? If you get something you do not want or will not use, do not be afraid to return it to the store or give it to someone who can use it. Why let something that someone else could use go to waste?
And remember, the things you buy & the food you eat determine how this world is used.
Merry shopping! Or baking!!
Monday, November 24, 2008
Chicken Pot Pie
This is a recipe I have been making for years, and is perfect for the after-Thanksgiving use of leftover turkey. The vegetable choices in this pie are limitless, and of course you could change the recipe to beef by using beef bouillon in place of chicken. To be honest I would like to get away from using the manufactured bouillon in this recipe, so I should probably work on a way to remove it...
Deep Dish Chicken Pot Pie
-from unknown recipe book many years ago
2 diced cooked chicken breasts (or turkey or beef)
1 &1/2 to 2 cups each of 3 different veggies depending on what is in season, preferably each a different color!! (pre-cooked & diced)
----potatoes
----turnips
----parsnips
----carrots
----thawed frozen peas
----greens (chard, collards, kale, spinach)
----green beans
----broccoli
some manner of a crust to top with. This part is very adjustable! Make a recipe of biscuits to top with, or a batch of cornbread dough, or top with a single pie crust, or make some pizza dough in a bread maker & top with that. Basically, put a bready dough on top to make a crust, and of course, whole grain is the best!!! Bob prefers the pie crust route, and I agree, with biscuits being a close second.
For the "gravy filling"
6 T butter
1/3 C flour
2 T chicken bouillon
1/4 tsp pepper
4 cups milk
1. Melt butter in a large saucepan over medium heat. When bubbly add flour & stir with flat whisk. Then add bouillon & pepper. Let bubble for a while to "toast" the flour.
2. Add milk all at once while whisking in. Continue whisking until well mixed, then gently heat to bubbling. Stir occasionally and let continue to bubble until thickened. (should coat a spoon like white gravy when it's ready)
3. pour gravy into a 3 1/2 to 4 QT casserole. Add in cooked chicken and veggies, stir well, and top with your dough of choice.
4. Bake in oven preheated to 375 degrees for 40 minutes, or until top is golden & pie is bubbling. If using pie crust topper, I recommend a starting temperature of 450 degrees for 10 minutes, then adjust down to 375 for the remaining 30 minutes.
I just made this with produce from the last week at La Vista garden, and I chose carrots, parsnips & chard. It was absolutely delicious. Thanks to Kris, Nate & Stephanie at the garden for a fabulous season!!!
Deep Dish Chicken Pot Pie
-from unknown recipe book many years ago
2 diced cooked chicken breasts (or turkey or beef)
1 &1/2 to 2 cups each of 3 different veggies depending on what is in season, preferably each a different color!! (pre-cooked & diced)
----potatoes
----turnips
----parsnips
----carrots
----thawed frozen peas
----greens (chard, collards, kale, spinach)
----green beans
----broccoli
some manner of a crust to top with. This part is very adjustable! Make a recipe of biscuits to top with, or a batch of cornbread dough, or top with a single pie crust, or make some pizza dough in a bread maker & top with that. Basically, put a bready dough on top to make a crust, and of course, whole grain is the best!!! Bob prefers the pie crust route, and I agree, with biscuits being a close second.
For the "gravy filling"
6 T butter
1/3 C flour
2 T chicken bouillon
1/4 tsp pepper
4 cups milk
1. Melt butter in a large saucepan over medium heat. When bubbly add flour & stir with flat whisk. Then add bouillon & pepper. Let bubble for a while to "toast" the flour.
2. Add milk all at once while whisking in. Continue whisking until well mixed, then gently heat to bubbling. Stir occasionally and let continue to bubble until thickened. (should coat a spoon like white gravy when it's ready)
3. pour gravy into a 3 1/2 to 4 QT casserole. Add in cooked chicken and veggies, stir well, and top with your dough of choice.
4. Bake in oven preheated to 375 degrees for 40 minutes, or until top is golden & pie is bubbling. If using pie crust topper, I recommend a starting temperature of 450 degrees for 10 minutes, then adjust down to 375 for the remaining 30 minutes.
I just made this with produce from the last week at La Vista garden, and I chose carrots, parsnips & chard. It was absolutely delicious. Thanks to Kris, Nate & Stephanie at the garden for a fabulous season!!!
Monday, November 10, 2008
Cheesy Rice & Broccoli Rabe
Steph was visiting, and I needed to throw together something warming, vegetarian & gluten free for lunch, this is what I came up with. Rave reviews from all that were here :)
Cheesy Rice & Broccoli Rabe
Cooked brown rice
1 onion, chopped
1 bunch broccoli rabe
2 bunches tops from radishes or turnips, or any kind of green you've got!
3 Tbsp butter
3 Tbsp flour (I used brown rice flour since Steph was here)
1 C milk
1 C shredded cheddar cheese
1. Saute the chopped onion in some olive oil (or additional butter if you prefer). When starting to brown, mix in with the rice that is cooking.
2. Prepare the greens by washing, removing any tough parts of stems, and then chopping stems & leaves into 1/4 inch pieces/strips. Drop into boiling water & let cook until bright green & tender, about 5 minutes or so. Drain & set aside.
3. Melt butter in a saucepan, mix in the flour to form a roux. stir with a gravy whisk over medium heat for about 2 minutes - should be bubbly & evenly mixed, not sticking to pan.
4. Add milk all at once while whisking. Once mixed together evenly, add the cheese & let it melt in.
5. Once the cheese is melted, add the cooked greens, and then add a few cups of cooked rice (I used about 2 1/2 - 3 cups I guess). Salt & pepper to taste.
I served this with cooked spinach on the side, which I could have also mixed in, but hey. It looked pretty. To cook spinach, simply wash the greens, slice them up & throw them in pre-warmed pan with ~2 Tbsp olive oil over medium heat. Saute until wilted.
1 onion, chopped
1 bunch broccoli rabe
2 bunches tops from radishes or turnips, or any kind of green you've got!
3 Tbsp butter
3 Tbsp flour (I used brown rice flour since Steph was here)
1 C milk
1 C shredded cheddar cheese
1. Saute the chopped onion in some olive oil (or additional butter if you prefer). When starting to brown, mix in with the rice that is cooking.
2. Prepare the greens by washing, removing any tough parts of stems, and then chopping stems & leaves into 1/4 inch pieces/strips. Drop into boiling water & let cook until bright green & tender, about 5 minutes or so. Drain & set aside.
3. Melt butter in a saucepan, mix in the flour to form a roux. stir with a gravy whisk over medium heat for about 2 minutes - should be bubbly & evenly mixed, not sticking to pan.
4. Add milk all at once while whisking. Once mixed together evenly, add the cheese & let it melt in.
5. Once the cheese is melted, add the cooked greens, and then add a few cups of cooked rice (I used about 2 1/2 - 3 cups I guess). Salt & pepper to taste.
I served this with cooked spinach on the side, which I could have also mixed in, but hey. It looked pretty. To cook spinach, simply wash the greens, slice them up & throw them in pre-warmed pan with ~2 Tbsp olive oil over medium heat. Saute until wilted.
Sweet Potato Pie
10 lbs of sweet potatoes last Friday, and more to come this week! So I found a great recipe & changed it a bit to suit my tastes, and was even able to share with Stephanie, who is gluten intolerant - there is a great gluten free frozen pie crust for sale at Whole Foods for anyone who is interested. It contains eggs though, not good for those who have multiple allergies. This recipe could be easily converted for pumpkin pie, just replace the cooked sweet potatoes for cooked pumpkin, or butternut squash even - although you may need to increase the sugar a little for the squash?
2 Cups sweet potatoes, cooked & pureed
1/2 C brown sugar
1 C evaporated milk (or heavy cream or melted ice cream)
3 eggs, beaten
2 1/2 Tbsp butter, melted
2 Tbsp cornstarch
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 tsp salt
1 pie crust in a 9 inch pie pan (unbaked)
1. Mix together the potato puree, sugar, milk, eggs and butter.
2. Whisk in the cornstarch, then whisk in the spices & salt.
3. Pour into the pie shell. Bake at 425 degrees for 10 minutes, then decrease oven temp to 350 and bake for another 40-50 minutes, until done.
Cover crust with foil (or this) partway through baking to keep it from over-browning if desired. Alter the spices to your liking, but this is a pretty darn tasty combo. And for anyone afraid of making a pie from sweet potatoes, it tastes just like a pumpkin pie. I couldn't tell the difference, and I am pretty discerning when it comes to flavors.
Sweet Potato Pie
adapted from Recipe Zaar recipe #40492 Cups sweet potatoes, cooked & pureed
1/2 C brown sugar
1 C evaporated milk (or heavy cream or melted ice cream)
3 eggs, beaten
2 1/2 Tbsp butter, melted
2 Tbsp cornstarch
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 tsp salt
1 pie crust in a 9 inch pie pan (unbaked)
1. Mix together the potato puree, sugar, milk, eggs and butter.
2. Whisk in the cornstarch, then whisk in the spices & salt.
3. Pour into the pie shell. Bake at 425 degrees for 10 minutes, then decrease oven temp to 350 and bake for another 40-50 minutes, until done.
Cover crust with foil (or this) partway through baking to keep it from over-browning if desired. Alter the spices to your liking, but this is a pretty darn tasty combo. And for anyone afraid of making a pie from sweet potatoes, it tastes just like a pumpkin pie. I couldn't tell the difference, and I am pretty discerning when it comes to flavors.
Sunday, October 12, 2008
Ratatouille in the Crock Pot
So many eggplant & zucchini!!! I have never had ratatouille before, and it was a deliciously pleasant surprise. Gluten & meat free, would be excellent served with pasta, as a pizza topping or in a lasagna. Not to mention how easy it is - just slice & dice & layer in the crock pot, leave it for the day & then eat!
2 large onions, cut in half & sliced
1 large eggplant sliced, cut in two inch pieces
4 small zucchini, sliced
4 garlic cloves, minced
2 large sweet bell peppers, cut into strips
2 large tomatoes, cut into wedges
1 6 oz can tomato paste
1/4 C fresh basil leaves, chopped
1 t dried oregano
1 t sugar
2 t salt
1/2 t black pepper
2 T fresh parsley, chopped
1/4 C olive oil
red pepper flakes
1. Layer the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, peppers, tomatoes.
2. Sprinkle half the basil, oregano, sugar, parsley, salt & pepper on the veggies.
3. Dot with half the tomato paste.
4. Repeat layering process with remaining veggies, spices & tomato paste.
5. Drizzle with olive oil.
6. Cover & cook on low for 7-9 hours.
7. Serve with your choice of cheese (feta, Parmesan, mozzarella etc.) and choice of crusty bread, polenta, pasta etc.!
I made this for company & everyone loved it! (Here is the recipe for you Amanda:)
Ratatouille
recipe from Recipe Zaar2 large onions, cut in half & sliced
1 large eggplant sliced, cut in two inch pieces
4 small zucchini, sliced
4 garlic cloves, minced
2 large sweet bell peppers, cut into strips
2 large tomatoes, cut into wedges
1 6 oz can tomato paste
1/4 C fresh basil leaves, chopped
1 t dried oregano
1 t sugar
2 t salt
1/2 t black pepper
2 T fresh parsley, chopped
1/4 C olive oil
red pepper flakes
1. Layer the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, peppers, tomatoes.
2. Sprinkle half the basil, oregano, sugar, parsley, salt & pepper on the veggies.
3. Dot with half the tomato paste.
4. Repeat layering process with remaining veggies, spices & tomato paste.
5. Drizzle with olive oil.
6. Cover & cook on low for 7-9 hours.
7. Serve with your choice of cheese (feta, Parmesan, mozzarella etc.) and choice of crusty bread, polenta, pasta etc.!
I made this for company & everyone loved it! (Here is the recipe for you Amanda:)
Tuesday, September 9, 2008
Mexican Tortilla Soup
As I was looking for an easy chicken soup recipe to use some more of my garden veggies, I came across this one, and I could not resist! It was EXCELLENT. For a vegetarian version use vegetable broth rather than chicken broth, and add a can of rinsed pinto beans or chickpeas for some more protein. You could also add a cup of rice to this soup if you wish.
Mexican Tortilla Soup
Adapted from Recipe #4574 on Recipe Zaar
1 medium onion, chopped
1 leek, sliced lengthwise, and then chopped
3 garlic cloves, minced
1 green pepper, diced
2 jalepenos, seeded & diced
2 t chili powder
1/2 t cumin
1 t oregano
1 (28 oz) can whole peeled tomatoes, crushed (or fresh if you have them available)
1 can chicken broth
1 "can-ful" water (10 3/4 oz)
4 medium carrots, diced
1 medium summer squash/zucchini, diced
1 C corn
1 can black beans, drained & rinsed
1/4 cup packed chopped cilantro (feel free to add more!!)
2 cooked chicken breasts, boned & chopped or shredded
Optional Toppings:
Crushed tortilla chips
Monterrey Jack cheese, shredded
sliced green onions
avocado
sour cream
1. In a medium stock pot, saute onion, leek, peppers & garlic in oil.
2. Stir in chili powder, cumin, oregano, tomatoes, broth, water & carrots. Bring to a boil & simmer 10 minutes.
3. Add corn, squash, beans, cilantro & chicken, simmer 10 minutes.
Remove from heat & let sit for a couple minutes, then serve & garnish as desired. Enjoy!
Mexican Tortilla Soup
Adapted from Recipe #4574 on Recipe Zaar
1 medium onion, chopped
1 leek, sliced lengthwise, and then chopped
3 garlic cloves, minced
1 green pepper, diced
2 jalepenos, seeded & diced
2 t chili powder
1/2 t cumin
1 t oregano
1 (28 oz) can whole peeled tomatoes, crushed (or fresh if you have them available)
1 can chicken broth
1 "can-ful" water (10 3/4 oz)
4 medium carrots, diced
1 medium summer squash/zucchini, diced
1 C corn
1 can black beans, drained & rinsed
1/4 cup packed chopped cilantro (feel free to add more!!)
2 cooked chicken breasts, boned & chopped or shredded
Optional Toppings:
Crushed tortilla chips
Monterrey Jack cheese, shredded
sliced green onions
avocado
sour cream
1. In a medium stock pot, saute onion, leek, peppers & garlic in oil.
2. Stir in chili powder, cumin, oregano, tomatoes, broth, water & carrots. Bring to a boil & simmer 10 minutes.
3. Add corn, squash, beans, cilantro & chicken, simmer 10 minutes.
Remove from heat & let sit for a couple minutes, then serve & garnish as desired. Enjoy!
Monday, September 8, 2008
Eggplants in Moussaka!
I really like eggplants, and I was trying to think of a new recipe I could use them in. And then I thought, Moussaka! Then I had to find a recipe. I found one on Recipe Zaar and made a few alterations in order to add in some of the other garden items in my fridge/pantry, and it was really delicious. Bob had one piece to start, and then he had seconds of two more pieces! This recipe is a bit more labor intensive than most that I post, but every so often I spend a little more time in the kitchen for something extra delicious.
Greek Moussaka
Serve with a Greek Salad
adapted from Recipe #88804 on Recipe Zaar
Casserole:
olive oil
3 eggplants (more if using the skinny asian variety), sliced 1/4 inch thick (I leave the skins on)
4-5 medium potatoes sliced 1/4 inch thick (I leave the skins on)
1 lb ground beef (or for vegetarian version use more eggplant, potatoes, & or zucchini)
1 medium onion , chopped
1-2 leeks, sliced thinly
fresh or dried oregano (1 t dried)
1 t salt, divided (or to taste)
1/2 t fresh ground black pepper (or to taste)
1/2 t cinnamon
2-3 cloves garlic, minced
3/4 pound tomatoes, peeled, seeded & crushed
3 T tomato paste
1/4 C water
Sauce:
3 T butter
2 T flour
1/2 t salt
1/4 t black pepper
1 C half & half
1 egg, beaten
1/2 C or more Parmesan cheese
1. Brush cookie sheet with olive oil, coat each side of eggplant & potato slices with olive oil, then season with salt & pepper. Place the slices on the cookie sheet; broil under the broiler (or grill) until brown, then turn & broil the other side, brush with more oil if needed; repeat until all slices are browned.
2. In a 9x13 inch baking pan, arrange 1/2 the eggplant slices, and all of the potato slices.
3. Meanwhile, in a large skillet, brown the beef, add onions & leeks & cook until softened. Drain any accumulated fat. Add in the garlic, tomatoes, tomato paste, water, oregano, cinnamon, 1/2 t salt, and pepper to taste. Pour over eggplant slices.
4. Arrange remaining eggplant slices over the beef mixture.
5. Prepare the cheese sauce: melt butter in a saucepan till bubbling, whisk in flour, 1/2 t salt, pepper to taste; gradually stir in the half & half, cook & stir over medium heat until thick & bubbly.
6. In a small bowl, beat egg & whisk in a small amount of the hot sauce, then add the egg mixture to the sauce & whisk, add Parmesan cheese, mix well until melted in. Pour the sauce on top of the casserole.
7. Bake in a preheated oven at 350 degree oven for 45 minutes, until cheese sauce is golden brown in places, cut into squares & serve.
Note on making vegetarian; in place of the beef I would cube some eggplants & or zucchini, and saute in olive oil with the onions until softened (adding a little water if necessary), then continue as directed above. I would also recommend doubling the potato layer - even if you aren't going vegetarian I would double the potato layer!! I love potatoes.
Great for a Sunday dinner.
Greek Moussaka
Serve with a Greek Salad
adapted from Recipe #88804 on Recipe Zaar
Casserole:
olive oil
3 eggplants (more if using the skinny asian variety), sliced 1/4 inch thick (I leave the skins on)
4-5 medium potatoes sliced 1/4 inch thick (I leave the skins on)
1 lb ground beef (or for vegetarian version use more eggplant, potatoes, & or zucchini)
1 medium onion , chopped
1-2 leeks, sliced thinly
fresh or dried oregano (1 t dried)
1 t salt, divided (or to taste)
1/2 t fresh ground black pepper (or to taste)
1/2 t cinnamon
2-3 cloves garlic, minced
3/4 pound tomatoes, peeled, seeded & crushed
3 T tomato paste
1/4 C water
Sauce:
3 T butter
2 T flour
1/2 t salt
1/4 t black pepper
1 C half & half
1 egg, beaten
1/2 C or more Parmesan cheese
1. Brush cookie sheet with olive oil, coat each side of eggplant & potato slices with olive oil, then season with salt & pepper. Place the slices on the cookie sheet; broil under the broiler (or grill) until brown, then turn & broil the other side, brush with more oil if needed; repeat until all slices are browned.
2. In a 9x13 inch baking pan, arrange 1/2 the eggplant slices, and all of the potato slices.
3. Meanwhile, in a large skillet, brown the beef, add onions & leeks & cook until softened. Drain any accumulated fat. Add in the garlic, tomatoes, tomato paste, water, oregano, cinnamon, 1/2 t salt, and pepper to taste. Pour over eggplant slices.
4. Arrange remaining eggplant slices over the beef mixture.
5. Prepare the cheese sauce: melt butter in a saucepan till bubbling, whisk in flour, 1/2 t salt, pepper to taste; gradually stir in the half & half, cook & stir over medium heat until thick & bubbly.
6. In a small bowl, beat egg & whisk in a small amount of the hot sauce, then add the egg mixture to the sauce & whisk, add Parmesan cheese, mix well until melted in. Pour the sauce on top of the casserole.
7. Bake in a preheated oven at 350 degree oven for 45 minutes, until cheese sauce is golden brown in places, cut into squares & serve.
Note on making vegetarian; in place of the beef I would cube some eggplants & or zucchini, and saute in olive oil with the onions until softened (adding a little water if necessary), then continue as directed above. I would also recommend doubling the potato layer - even if you aren't going vegetarian I would double the potato layer!! I love potatoes.
Great for a Sunday dinner.
Thursday, September 4, 2008
Carrots
I hadn't made carrots for like 3 weeks, and I had tons of carrots in my fridge - since they come weekly from the garden, and I was thinking, what am I going to do with all of these carrots? And then I found a recipe for carrot soup, and I was so disappointed by the recipe. So I will not post the recipe because, while it was not terrible, it was not delicious, and these carrots deserved better. However, I used some of the carrots to make another side dish of carrots that was SOOO delicious. Here is the recipe.
Jennifer's Gingered Carrots
1 lb carrots, sliced thickly on the diagonal
1 whole garlic clove
2 T butter
1/2 C water
ground ginger
ground nutmeg
pinch of sugar
In a large skillet, heat the butter over low heat. Add the garlic clove, sliced carrots and water, and put in some ginger (1/2 to 1 tsp). Cover & simmer til carrots are tender, adding more water if necessary to prevent burning. Uncover and if there is any water remaining raise heat to high to boil off remainder of water. Sprinkle 1/4 t nutmeg and a pinch of sugar (or maple syrup or honey) over the carrots, stir & serve.
If only the soup had tasted as good as this! Oh well. Sometimes you make a great recipe, sometimes a mediocre one, and sometimes a failure. But the more you practice, the more you learn, and the more delicious recipes you will discover & come up with on your own!
I invite anyone reading this blog to make a submission of their own favorite whole-food style recipes.
Jennifer's Gingered Carrots
1 lb carrots, sliced thickly on the diagonal
1 whole garlic clove
2 T butter
1/2 C water
ground ginger
ground nutmeg
pinch of sugar
In a large skillet, heat the butter over low heat. Add the garlic clove, sliced carrots and water, and put in some ginger (1/2 to 1 tsp). Cover & simmer til carrots are tender, adding more water if necessary to prevent burning. Uncover and if there is any water remaining raise heat to high to boil off remainder of water. Sprinkle 1/4 t nutmeg and a pinch of sugar (or maple syrup or honey) over the carrots, stir & serve.
If only the soup had tasted as good as this! Oh well. Sometimes you make a great recipe, sometimes a mediocre one, and sometimes a failure. But the more you practice, the more you learn, and the more delicious recipes you will discover & come up with on your own!
I invite anyone reading this blog to make a submission of their own favorite whole-food style recipes.
Thursday, August 28, 2008
Fresh Salsa
This recipe came from a co-worker, and is one of those fudge-able recipes where you can adjust the quantities to your liking.
Tamara's Fresh Salsa
3 medium tomatoes, diced
2 jalepenos, seeds removed & finely chopped
1 bunch cilantro, roughly chopped
1/4 C diced onion or scallions
1/2 cup water (optional)
salt
Add all ingredients except salt to the food processor, pulse until blended. Remove to a bowl & mix in salt to your taste.
This makes a very runny salsa rather than chunky, but it is very tasty, and very easy. I sometimes leave out the water & put in an extra tomato or two instead. Some people may prefer to adjust the amount of cilantro or jalepeno (or serrano pepper) in the salsa as well. It totally reminds me of fresh authentic salsa from my trips to Mexico!!
Tamara's Fresh Salsa
3 medium tomatoes, diced
2 jalepenos, seeds removed & finely chopped
1 bunch cilantro, roughly chopped
1/4 C diced onion or scallions
1/2 cup water (optional)
salt
Add all ingredients except salt to the food processor, pulse until blended. Remove to a bowl & mix in salt to your taste.
This makes a very runny salsa rather than chunky, but it is very tasty, and very easy. I sometimes leave out the water & put in an extra tomato or two instead. Some people may prefer to adjust the amount of cilantro or jalepeno (or serrano pepper) in the salsa as well. It totally reminds me of fresh authentic salsa from my trips to Mexico!!
Chicken with Paprika Sauce
This is a simple, tasty recipe that uses fresh tomatoes and fresh dill, but you can use canned tomatoes and dried dill if that is all you have available.
Chicken with Paprika Sauce
from Everyday Food, issue #21
Serve over cooked egg noodles tossed with butter & fresh chopped dill
4 Boneless, skinless chicken breast halves (about 6 oz each) cut into 1/2 inch strips
2 T sweet paprika, divided
salt & pepper
2 T butter
1 onion, finely chopped
4 medium tomatoes, cut into 1/2 inch dice
1/2 C sour cream or plain yogurt
1. In a medium bowl, toss chicken with 1 T of paprika, 1 1/2 t salt, & 1/4 t pepper. Heat 1 T butter in a large skillet over med-high heat. Add Chicken; cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate & cover.
2. Heat remaining tablespoon butter in same skillet over med heat. Add onion; cook, stirring & scraping up browned bits from the bottom of pan, until softened, 5-6 minutes. Add remaining tablespoon of paprika and cook, stirring, 30 seconds.
3. Add tomatoes & 3/4 C water; cook until saucy, 4-5 minutes. Return chicken (and juices) to skillet. Stir in sour cream and heat through, but DO NOT BOIL. Season with salt & pepper if needed, and serve over egg noodles seasoned with dill.
Bob & I really like this one, it makes a large quantity, and the leftovers are very good also. Just make sure not to overheat the leftovers or the sour cream will separate.
Chicken with Paprika Sauce
from Everyday Food, issue #21
Serve over cooked egg noodles tossed with butter & fresh chopped dill
4 Boneless, skinless chicken breast halves (about 6 oz each) cut into 1/2 inch strips
2 T sweet paprika, divided
salt & pepper
2 T butter
1 onion, finely chopped
4 medium tomatoes, cut into 1/2 inch dice
1/2 C sour cream or plain yogurt
1. In a medium bowl, toss chicken with 1 T of paprika, 1 1/2 t salt, & 1/4 t pepper. Heat 1 T butter in a large skillet over med-high heat. Add Chicken; cook, tossing occasionally, until opaque throughout, 4-5 minutes. Transfer to plate & cover.
2. Heat remaining tablespoon butter in same skillet over med heat. Add onion; cook, stirring & scraping up browned bits from the bottom of pan, until softened, 5-6 minutes. Add remaining tablespoon of paprika and cook, stirring, 30 seconds.
3. Add tomatoes & 3/4 C water; cook until saucy, 4-5 minutes. Return chicken (and juices) to skillet. Stir in sour cream and heat through, but DO NOT BOIL. Season with salt & pepper if needed, and serve over egg noodles seasoned with dill.
Bob & I really like this one, it makes a large quantity, and the leftovers are very good also. Just make sure not to overheat the leftovers or the sour cream will separate.
Tuesday, August 26, 2008
Tomato Soup
Ok, even if you do not have your own tomato plants, they are currently in abundance! From the Garden, from the farmer's markets, etc. So the next few recipes are tomato focused. Here is a tomato soup recipe that can rival the one at Panera Bread Company. For those who cannot eat wheat or gluten, substitute a non-wheat flour of your choice, or cornstarch for the flour in this recipe.
Fresh Tomato Soup
Adapted from Everyday Foods online
1/2 stick butter
2 T olive oil
1 medium onion, chopped
sea salt
fresh ground pepper
1/4 C whole wheat flour
3 T tomato paste
2 sprigs fresh thyme (or 1/2 t dried thyme)
2 cans (14 1/2 oz) chicken or vegetable broth
3.5 lbs whole peeled tomatoes (or 2 28 ounce cans of whole peeled tomatoes)
1 T chopped fresh basil
Note: to peel fresh tomatoes here is an easy trick. Boil a large pot of water, cut an X mark on the bottom of each tomato, and put in the boiling water for 1 minute. Then transfer tomatoes to a large bowl of ice water, and easily remove skins. Remove cores with a knife.
1. In a 5 Qt saucepan or dutch oven, melt butter over medium heat; add oil and onion, and season with salt & pepper. Cook until the onion is translucent, about 5 minutes. Stir in flour & tomato paste; cook 1 minute.
2. To saucepan, add thyme, broth and tomatoes, breaking up tomatoes with your (clean) fingers. Bring to a boil; reduce heat & simmer for 30 minutes. Remove the thyme sprigs.
3. Use an immersion blender to puree the soup in the pot, leaving a fair amount of tomatoes in chunks. Or, working in several batches, puree 1/2 (5 cups) of the soup in a conventional blender until smooth; return to pot, season with salt & pepper and add Basil. Serve immediately with some cheese & crusty bread, toast or crackers, if desired. Freezes well if you wish to save for a later time.
Tip: I used to get frustrated at the number of recipes that called for only a few tablespoons of tomato paste, until I learned you can freeze it. After opening the can & using what you need, measure out the remainder in 1 tablespoon sizes and freeze on freezer paper or in an ice cube tray lined with plastic wrap. When frozen put into a container or ziploc bag & label the contents for later use
Fresh Tomato Soup
Adapted from Everyday Foods online
1/2 stick butter
2 T olive oil
1 medium onion, chopped
sea salt
fresh ground pepper
1/4 C whole wheat flour
3 T tomato paste
2 sprigs fresh thyme (or 1/2 t dried thyme)
2 cans (14 1/2 oz) chicken or vegetable broth
3.5 lbs whole peeled tomatoes (or 2 28 ounce cans of whole peeled tomatoes)
1 T chopped fresh basil
Note: to peel fresh tomatoes here is an easy trick. Boil a large pot of water, cut an X mark on the bottom of each tomato, and put in the boiling water for 1 minute. Then transfer tomatoes to a large bowl of ice water, and easily remove skins. Remove cores with a knife.
1. In a 5 Qt saucepan or dutch oven, melt butter over medium heat; add oil and onion, and season with salt & pepper. Cook until the onion is translucent, about 5 minutes. Stir in flour & tomato paste; cook 1 minute.
2. To saucepan, add thyme, broth and tomatoes, breaking up tomatoes with your (clean) fingers. Bring to a boil; reduce heat & simmer for 30 minutes. Remove the thyme sprigs.
3. Use an immersion blender to puree the soup in the pot, leaving a fair amount of tomatoes in chunks. Or, working in several batches, puree 1/2 (5 cups) of the soup in a conventional blender until smooth; return to pot, season with salt & pepper and add Basil. Serve immediately with some cheese & crusty bread, toast or crackers, if desired. Freezes well if you wish to save for a later time.
Tip: I used to get frustrated at the number of recipes that called for only a few tablespoons of tomato paste, until I learned you can freeze it. After opening the can & using what you need, measure out the remainder in 1 tablespoon sizes and freeze on freezer paper or in an ice cube tray lined with plastic wrap. When frozen put into a container or ziploc bag & label the contents for later use
Thursday, August 14, 2008
Zucchini Bread
Yeah yeah, I know. Everybody has a recipe for zucchini bread, but this one is different! I promise! How is it different? It is made from whole wheat flour (my apologies to Stephanie who is gluten intolerant). I was searching & searching for a recipe with all whole wheat flour (no refined flour) and I couldn't find one that looked good to me, so I made my own recipe up. I had to do a couple of test runs before I got it where I wanted it, but here is the recipe. Following the recipe are a couple tips on keeping whole wheat flour fresh, and how to cook with it, and where to find it.
Jennifer's Whole Wheat Zucchini Bread
1 3/4 Cup whole wheat pastry flour
1 1/4 Cup whole wheat bread flour
3 t baking powder
1 t salt
1 t ground ginger
3 t ground cinnamon
1 t ground nutmeg
3/4 C unrefined sugar of your choice
1/4 C honey (note: you could eliminate the sugar & use a full cup of honey, but it is expensive)
1 C (2 sticks) butter, room temperature
3 eggs
3 t vanilla
3/4 C raisins, soaked in very hot water for 10-15 minutes, then drained
3 C shredded/grated zucchini, packed tightly to measure
Directions:
1. Grease two loaf pans & preheat oven to 350 F
2. Mix all dry ingredients together in one large bowl, set aside
3. Cream butter, sugar & honey in a mixer or with a hand mixer, add eggs, vanilla. Stir in raisins & zucchini, then add dry ingredients and stir till moistened.
4. Transfer to loaf pans & bake for 45 minutes to one hour, top will be golden and toothpick inserted in center should come out clean. Depending on your oven it may take a little over an hour, my oven was one hour exactly.
So, what is whole wheat pastry flour? It is whole wheat flour made from a type of wheat that is called White Wheat. It is low in gluten so it is not good for making yeast breads, but is good for breads that use baking powder or baking soda as a leavener.
All whole wheat, once ground into flour, will spoil. It should be kept at a cool temperature, like inside the fridge or freezer to prevent it from becoming rancid. I smell the flour at the store before I purchase it, and I check the expiration date. If it doesn't smell like flour, don't buy it. Unfortunately, you can't bake with cold flour. It will not rise correctly. I easily get around this by measuring my flour out first put it into a glass bowl and making a well in the center (to increase surface area) and pop the bowl in the oven as it preheats, and then remove it after 5 minutes. It takes the chill off the flour & then it is ready to go. I use this 5 minutes while waiting for the flour to measure out all of my other ingredients (mise en place).
If you try to convert a white flour recipe to whole wheat, keep in mind that whole wheat flour requires more moisture - so you may need to adjust the quantity of flour you use down a bit. Also, whole wheat will not rise up like refined wheat flour. If you want it to rise more in yeast breads you can use wheat gluten. I sometimes add about a tablespoon for pizza dough or 2 tablespoons for a loaf of bread.
Happy baking!
Jennifer's Whole Wheat Zucchini Bread
1 3/4 Cup whole wheat pastry flour
1 1/4 Cup whole wheat bread flour
3 t baking powder
1 t salt
1 t ground ginger
3 t ground cinnamon
1 t ground nutmeg
3/4 C unrefined sugar of your choice
1/4 C honey (note: you could eliminate the sugar & use a full cup of honey, but it is expensive)
1 C (2 sticks) butter, room temperature
3 eggs
3 t vanilla
3/4 C raisins, soaked in very hot water for 10-15 minutes, then drained
3 C shredded/grated zucchini, packed tightly to measure
Directions:
1. Grease two loaf pans & preheat oven to 350 F
2. Mix all dry ingredients together in one large bowl, set aside
3. Cream butter, sugar & honey in a mixer or with a hand mixer, add eggs, vanilla. Stir in raisins & zucchini, then add dry ingredients and stir till moistened.
4. Transfer to loaf pans & bake for 45 minutes to one hour, top will be golden and toothpick inserted in center should come out clean. Depending on your oven it may take a little over an hour, my oven was one hour exactly.
So, what is whole wheat pastry flour? It is whole wheat flour made from a type of wheat that is called White Wheat. It is low in gluten so it is not good for making yeast breads, but is good for breads that use baking powder or baking soda as a leavener.
All whole wheat, once ground into flour, will spoil. It should be kept at a cool temperature, like inside the fridge or freezer to prevent it from becoming rancid. I smell the flour at the store before I purchase it, and I check the expiration date. If it doesn't smell like flour, don't buy it. Unfortunately, you can't bake with cold flour. It will not rise correctly. I easily get around this by measuring my flour out first put it into a glass bowl and making a well in the center (to increase surface area) and pop the bowl in the oven as it preheats, and then remove it after 5 minutes. It takes the chill off the flour & then it is ready to go. I use this 5 minutes while waiting for the flour to measure out all of my other ingredients (mise en place).
If you try to convert a white flour recipe to whole wheat, keep in mind that whole wheat flour requires more moisture - so you may need to adjust the quantity of flour you use down a bit. Also, whole wheat will not rise up like refined wheat flour. If you want it to rise more in yeast breads you can use wheat gluten. I sometimes add about a tablespoon for pizza dough or 2 tablespoons for a loaf of bread.
Happy baking!
Wednesday, August 6, 2008
Grilled Vegetable Tostadas
This is a filling vegetarian dinner that you could easily serve with grilled meat if you wanted. They get rave reviews whenever I serve them!
Grilled Vegetable Tostadas
from Everyday Food issue #34
Olive oil
3 medium zucchini cut on diagonal in 1/2" wide slices
4 portobello mushrooms, stemmed (or several baby bellas)
6-9 scallions, root ends trimmed
4 flour (whole grain preferred!) or corn tortillas
fresh salsa (store bought or homemade, but fresh)
4 oz feta cheese, crumbled
1 lime cut into edges for serving
1. Heat grill to high; lightly oil grates. Arrange vegetables on a baking sheet. Drizzle with oil and brush. Working in batches if necessary, grill, turning once, until lightly browned and tender.
2 minutes for scallions
6 minutes for mushrooms
8 minutes for zucchini
Return all vegetables to baking sheet, slice mushrooms to 1/2" wide strips, set aside.
2. Brush tortillas with oil; grill, turning frequently, until browned & very crispy, about 2 minutes. Place 1 tortilla on each serving plate, cover evenly with mushrooms & zucchini. using kitchen shears, snip scallions over vegetables. Top with salsa, sprinkle with feta, and serve with lime wedges if desired.
Enjoy! You could also grill eggplant for this dish if you like.
Grilled Vegetable Tostadas
from Everyday Food issue #34
Olive oil
3 medium zucchini cut on diagonal in 1/2" wide slices
4 portobello mushrooms, stemmed (or several baby bellas)
6-9 scallions, root ends trimmed
4 flour (whole grain preferred!) or corn tortillas
fresh salsa (store bought or homemade, but fresh)
4 oz feta cheese, crumbled
1 lime cut into edges for serving
1. Heat grill to high; lightly oil grates. Arrange vegetables on a baking sheet. Drizzle with oil and brush. Working in batches if necessary, grill, turning once, until lightly browned and tender.
2 minutes for scallions
6 minutes for mushrooms
8 minutes for zucchini
Return all vegetables to baking sheet, slice mushrooms to 1/2" wide strips, set aside.
2. Brush tortillas with oil; grill, turning frequently, until browned & very crispy, about 2 minutes. Place 1 tortilla on each serving plate, cover evenly with mushrooms & zucchini. using kitchen shears, snip scallions over vegetables. Top with salsa, sprinkle with feta, and serve with lime wedges if desired.
Enjoy! You could also grill eggplant for this dish if you like.
Monday, August 4, 2008
Whole Foods
No, I am not talking about the grocery store, rather I am talking about a type of diet... no not the type of diet to lose weight, but diet as in, this is what my food intake consists of :)
The Whole Food 'diet' is actually a very simple premise, it includes any food that is in its most natural state, but anything chemical or artificial is not included in this diet. Corn syrup, hydrogenated fats, artificial colors, artificial flavors, refined flour (white flour, bread flour), refined sugar, white rice (I think you get the idea). All of these 'refined' products have benefits... for the food industry; they have a longer shelf life, they make food taste sweet for less money, the raw materials are cheap and they can sell the end product for a higher cost. All of these refined products have detrimental effects for the final consumer; they contain significantly less nutrients and fiber than their whole food counterparts, but they contain high amounts of calories and dangerous trans-fats.
Unfortunately, this type of diet is difficult for many present day Americans - who currently eat an "American" style diet. It takes time! Time to purchase your food on a regular basis, time to prepare the food, and time to pack your food to take with you where you go - because most fast food restaurants do not yet offer very many whole food options. But I argue that this time is well worth the effort - you are after all, talking about the food that you are building your body with. If you want to have a healthy, happy body, shouldn't you give it some good, natural wholesome food?
I started a whole food diet in January of this year, after reading the book In Defense of Food, by Michael Pollan. This book offers some very sound advice when it says "Eat food. Not too much. Mostly plants." As well as, "Don't eat anything that your great-grandmother wouldn't recognize as food." Now I will be the first to admit, in this day and age, this type of diet is nearly impossible to stick to 100% of the time, but with a little effort, anyone can start incorporating more of these guidelines into their diet, becoming healthier for the change. I guarantee that if you try this diet out, you will lose weight (provided you do not increase your total calorie intake!) , and you will feel healthier. The increased amount of fiber and nutrients may be just what your body is so hungry for!
If you are interested in learning more about this diet or have questions, please comment below, or check out M. Pollan's book from the library. Happy whole fooding!
The Whole Food 'diet' is actually a very simple premise, it includes any food that is in its most natural state, but anything chemical or artificial is not included in this diet. Corn syrup, hydrogenated fats, artificial colors, artificial flavors, refined flour (white flour, bread flour), refined sugar, white rice (I think you get the idea). All of these 'refined' products have benefits... for the food industry; they have a longer shelf life, they make food taste sweet for less money, the raw materials are cheap and they can sell the end product for a higher cost. All of these refined products have detrimental effects for the final consumer; they contain significantly less nutrients and fiber than their whole food counterparts, but they contain high amounts of calories and dangerous trans-fats.
Unfortunately, this type of diet is difficult for many present day Americans - who currently eat an "American" style diet. It takes time! Time to purchase your food on a regular basis, time to prepare the food, and time to pack your food to take with you where you go - because most fast food restaurants do not yet offer very many whole food options. But I argue that this time is well worth the effort - you are after all, talking about the food that you are building your body with. If you want to have a healthy, happy body, shouldn't you give it some good, natural wholesome food?
I started a whole food diet in January of this year, after reading the book In Defense of Food, by Michael Pollan. This book offers some very sound advice when it says "Eat food. Not too much. Mostly plants." As well as, "Don't eat anything that your great-grandmother wouldn't recognize as food." Now I will be the first to admit, in this day and age, this type of diet is nearly impossible to stick to 100% of the time, but with a little effort, anyone can start incorporating more of these guidelines into their diet, becoming healthier for the change. I guarantee that if you try this diet out, you will lose weight (provided you do not increase your total calorie intake!) , and you will feel healthier. The increased amount of fiber and nutrients may be just what your body is so hungry for!
If you are interested in learning more about this diet or have questions, please comment below, or check out M. Pollan's book from the library. Happy whole fooding!
Thursday, July 17, 2008
Cherry Pie
If anyone goes to the farmer's markets in Alton, Jerseyville, or Brighton, you have probably seen the Krueger's Orchard tent. Currently they are selling the most delectable pie cherries I have ever seen (yes, so this is the first year I have seen a fresh pie cherry, so what?). Anyway, if you decide to take on the effort & bake your own fresh cherry pie, here is what to do!
Fresh Cherry Pie
adapted from Chez Panisse Fruit, by Alice Waters
1 recipe double crusted pie crust, divided, rolled out & refrigerated
2 lbs pie cherries, pitted
1 c sugar
3 T minute tapioca
1 T kirsch or amaretto
Preheat oven to 450 degrees F (yes, you must turn it down partway thru baking or you will burn your pie)
1. Mix all ingredients (except the crust) and allow juices to dissolve sugar & soften the tapioca for about 20 minutes.
2. Add cherry mixture to pie crust, put on top crust - a lattice crust is recommended to allow steam to vent out of pie to prevent a sogginess. Crimp edges together in your desired fashion, then put into the oven. You may want to put a cookie sheet directly under the pie to prevent a nasty mess if your pie looks like it could bubble over during baking.
3. After 10 minutes turn the heat down to 350 degrees and continue baking for 30-35 minutes or until top is golden brown & pie is bubbling thick cherry juice bubbles.
Fresh Cherry Pie
adapted from Chez Panisse Fruit, by Alice Waters
1 recipe double crusted pie crust, divided, rolled out & refrigerated
2 lbs pie cherries, pitted
1 c sugar
3 T minute tapioca
1 T kirsch or amaretto
Preheat oven to 450 degrees F (yes, you must turn it down partway thru baking or you will burn your pie)
1. Mix all ingredients (except the crust) and allow juices to dissolve sugar & soften the tapioca for about 20 minutes.
2. Add cherry mixture to pie crust, put on top crust - a lattice crust is recommended to allow steam to vent out of pie to prevent a sogginess. Crimp edges together in your desired fashion, then put into the oven. You may want to put a cookie sheet directly under the pie to prevent a nasty mess if your pie looks like it could bubble over during baking.
3. After 10 minutes turn the heat down to 350 degrees and continue baking for 30-35 minutes or until top is golden brown & pie is bubbling thick cherry juice bubbles.
Green beans & Red Onions
This recipe is a family favorite, and is always requested for holiday dinners - I am not sure when is the last time we had a green bean casserole at a family holiday dinner to be quite honest, but I am guessing it was before I found this recipe! Please enjoy.
Green Beans & Red Onions
from Everyday food, issue #11
1 c water
2 T olive oil
1 t salt
1/8 t ground black pepper
1 lb green beans, trimmed & cut into 3 inch lengths
1 medium red onion, cut into 1/2 inch wedges
1 T balsamic vinegar
1. In a large skillet, bring water, olive oil salt & pepper to a simmer over medium heat.
2. Add beans and onion, cover; cook until beans are crisp tender, 8-10 minutes.
3. Uncover; continue cooking, stirring often, until water has evaporated, beans are tender, and onions are beginning to brown, 5-8 minutes more. Remove from heat, stir in balsamic vinegar, and serve.
Green Beans & Red Onions
from Everyday food, issue #11
1 c water
2 T olive oil
1 t salt
1/8 t ground black pepper
1 lb green beans, trimmed & cut into 3 inch lengths
1 medium red onion, cut into 1/2 inch wedges
1 T balsamic vinegar
1. In a large skillet, bring water, olive oil salt & pepper to a simmer over medium heat.
2. Add beans and onion, cover; cook until beans are crisp tender, 8-10 minutes.
3. Uncover; continue cooking, stirring often, until water has evaporated, beans are tender, and onions are beginning to brown, 5-8 minutes more. Remove from heat, stir in balsamic vinegar, and serve.
Thursday, July 10, 2008
Pesto and summer squash pasta
It has been a while since my last post, I have been feeling a bit under the weather, but I am starting to feel better now! Here is a great recipe for Pesto, and a pasta to serve with it. It is actually very fast & easy, and the stove isn't used for too very long, great for dinner at the end of a hot day.
Pesto
Chez Panisse Vegetables by Alice Waters
2-3 cloves garlic
1/4 C pine nuts (or walnuts)
2 C basil leaves
1/2 C olive oil
1/2 C grated Parmesan cheese
salt & pepper
Food processor method:
roughly puree the basil leaves, garlic (pressed or sliced thin) & nuts in a blender or food processor with enough oil to facilitate mixing. Then stir in the remaining oil & cheese, and season to taste with salt & pepper.
Pasta & summer squash with pesto
Chez Panisse Vegetables, by Alice Waters
Summer squashes
pasta of choice (whole wheat or whole grain rice preferred)
pesto
walnuts (if desired)
stock or reserved pasta water
Trim & julienne some zucchini or other summer squashes, and saute in olive oil until tender & starting to brown. Season with salt & pepper. Cook fresh noodles & add to the pan with a ladle of the pasta water or some chicken or vegetable stock; some toasted walnuts roughly chopped, if desired, and pesto sauce. Turn off heat & toss well, taste for seasoning, and serve with grated Parmesan cheese.
Enjoy!!
Pesto
Chez Panisse Vegetables by Alice Waters
2-3 cloves garlic
1/4 C pine nuts (or walnuts)
2 C basil leaves
1/2 C olive oil
1/2 C grated Parmesan cheese
salt & pepper
Food processor method:
roughly puree the basil leaves, garlic (pressed or sliced thin) & nuts in a blender or food processor with enough oil to facilitate mixing. Then stir in the remaining oil & cheese, and season to taste with salt & pepper.
Pasta & summer squash with pesto
Chez Panisse Vegetables, by Alice Waters
Summer squashes
pasta of choice (whole wheat or whole grain rice preferred)
pesto
walnuts (if desired)
stock or reserved pasta water
Trim & julienne some zucchini or other summer squashes, and saute in olive oil until tender & starting to brown. Season with salt & pepper. Cook fresh noodles & add to the pan with a ladle of the pasta water or some chicken or vegetable stock; some toasted walnuts roughly chopped, if desired, and pesto sauce. Turn off heat & toss well, taste for seasoning, and serve with grated Parmesan cheese.
Enjoy!!
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