I have whole oats in my pantry from the grain CSA and have not known quite what to do with them. Rolled oats are familiar; even steel cut oats have their found crockpot love from me. But the whole grain, well, I wasn't sure where to start. I found the liquid:grain ratio and cooking time on the pressure cooker and figured I'd make them like I would steel cut oats - milk, fruit, cinnamon, vanilla - and see how that works.
Well let me tell you, they smell fantastic and taste even better! With local oats, cherries, and milk, this is another local meal this week. This makes a HUGE batch - I wanted to have it available for quick breakfasts this week.
Whole Oats with Cherries
2 c. whole oats, rinsed and drained
6 c. water or milk, or a combination of the two
2 c. frozen cherries (ours were frozen earlier in the year from a local cherry orchard)
1 t. each cinnamon and ground ginger
1/2 t. nutmeg
2 t. vanilla
1/2 c. brown sugar (optional)
Pour all the ingredients into pressure cooker and stir to combine. Cook over high pressure for 18 minutes or until grains are tender and liquid absorbed.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, August 18, 2008
Sunday, August 17, 2008
The baby's still cooking and so am I - One Local Summer: Week 11
Despite a due date that has come and gone, and with every effort made on my part to bring this baby on, she has still not made her appearance into the world. I'm hopeful that it will happen in the next few days, since I'm so darned uncomfortable, but in the meantime I'm cooking away!
I've got a pot of soup on the stove that smells fantastic. Using tomatoes, corn, onions, garlic, and basil from my CSA box, zucchini from the front yard garden, barley from our grain CSA, and some of the meatballs that I froze from our Chileno Ranch beef, this is a very local soup.
Summer Vegetable and Barley Soup with meatballs
1 T olive oil
1 red onion, diced
2-3 cloves garlic, minced
1-2 medium zucchinis, diced
5-6 LARGE tomatoes, diced, seeded and drained or 10-12 medium
2 c. fresh corn
2 quarts vegetable stock
1 t salt
1/2 t crushed red pepper flakes
1/2 c basil, bay leaf, and a sprig of thyme (I did this like a bouquet garni, tied up to be removed from the pot)
2 c. barley, soaked and drained
1 lb. cooked meatballs
Basil and parmesan cheese to sprinkle on top of the finished soup
Saute onion and garlic in olive oil. Add zucchini, tomatoes, salt, pepper, herbs, and barley. Bring to a boil and reduce heat; simmer for 1 hr. 15 minutes or until barley is tender. Add meatballs and simmer until they're just heated through. Remove bouquet garni and serve with basil and parmesan cheese on top.
I've got a pot of soup on the stove that smells fantastic. Using tomatoes, corn, onions, garlic, and basil from my CSA box, zucchini from the front yard garden, barley from our grain CSA, and some of the meatballs that I froze from our Chileno Ranch beef, this is a very local soup.
Summer Vegetable and Barley Soup with meatballs
1 T olive oil
1 red onion, diced
2-3 cloves garlic, minced
1-2 medium zucchinis, diced
5-6 LARGE tomatoes, diced, seeded and drained or 10-12 medium
2 c. fresh corn
2 quarts vegetable stock
1 t salt
1/2 t crushed red pepper flakes
1/2 c basil, bay leaf, and a sprig of thyme (I did this like a bouquet garni, tied up to be removed from the pot)
2 c. barley, soaked and drained
1 lb. cooked meatballs
Basil and parmesan cheese to sprinkle on top of the finished soup
Saute onion and garlic in olive oil. Add zucchini, tomatoes, salt, pepper, herbs, and barley. Bring to a boil and reduce heat; simmer for 1 hr. 15 minutes or until barley is tender. Add meatballs and simmer until they're just heated through. Remove bouquet garni and serve with basil and parmesan cheese on top.
Sunday, July 27, 2008
One for dinner, one more for the freezer
Tonight we're having another of my endless variations on beans and grains, Spanish-style barley with Scarlett Runners, and with that mixture I'm stuffing bell peppers for another freezer-friendly post-baby dinner.
The barley is from our grain CSA, beans from Phipps, and various vegetables from Full Belly. Served tonight with green beans from our CSA box, we've got a local dinner for now, and stuffed into peppers from Happy Quail, topped with a little cheese from Spring hill, we've got a local meal later. This recipe makes a HUGE batch of the barley and beans, but they freeze well and would make a great lunch.
Spanish-style barley with Scarlett Runner beans
1 T olive oil
1 onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
1 zucchini, diced
1 T chili powder
1 1/2 t cumin
1 t oregano
1 t salt
1 t paprika
1/2 t red pepper flakes
1 canned chipotle chile pepper and 1 t. adobo sauce
2 c. whole barley
2 c. crushed tomatoes (I used the tomato sauce that I made earlier in the week)
4 c. vegetable broth
2 c. Scarlett Runner beans, soaked overnight and drained
1 T oil
2 c. corn (fresh, frozen, or canned)
2 tomatoes, diced
1 big handful of green beans, cut into 1/2" pieces
1-2 scallions, diced
Saute onion, celery, carrot, zucchini, and garlic in olive oil. Add spices and saute another minute. Add barley and stir to coat with the onion and spice mixture. Add crushed tomatoes and vegetable broth. Cover, bring to a boil, reduce heat, and simmer for 1 hr. 15 minutes, or until liquid is absorbed.
Meanwhile, cook soaked beans in the pressure cooker. Cover the beans by 2 inches with water and add 1 T oil to prevent foaming. Cook under high pressure for 12-14 minutes.
Once the barley is cooked, add the beans, corn, green beans, tomatoes, and scallions; stir gently to combine.
***
I now have a moussaka, tamale pie, 3 quarts of tomato sauce, 1 quart of tomato-bean soup made from the tomato sauce, and the stuffed peppers in the freezer. I'll be doing my big batch of meatballs later in the week and the turkey early next week, baby willing, and hopefully will have 15-20 dinners ready to go.
The barley is from our grain CSA, beans from Phipps, and various vegetables from Full Belly. Served tonight with green beans from our CSA box, we've got a local dinner for now, and stuffed into peppers from Happy Quail, topped with a little cheese from Spring hill, we've got a local meal later. This recipe makes a HUGE batch of the barley and beans, but they freeze well and would make a great lunch.
Spanish-style barley with Scarlett Runner beans
1 T olive oil
1 onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
1 zucchini, diced
1 T chili powder
1 1/2 t cumin
1 t oregano
1 t salt
1 t paprika
1/2 t red pepper flakes
1 canned chipotle chile pepper and 1 t. adobo sauce
2 c. whole barley
2 c. crushed tomatoes (I used the tomato sauce that I made earlier in the week)
4 c. vegetable broth
2 c. Scarlett Runner beans, soaked overnight and drained
1 T oil
2 c. corn (fresh, frozen, or canned)
2 tomatoes, diced
1 big handful of green beans, cut into 1/2" pieces
1-2 scallions, diced
Saute onion, celery, carrot, zucchini, and garlic in olive oil. Add spices and saute another minute. Add barley and stir to coat with the onion and spice mixture. Add crushed tomatoes and vegetable broth. Cover, bring to a boil, reduce heat, and simmer for 1 hr. 15 minutes, or until liquid is absorbed.
Meanwhile, cook soaked beans in the pressure cooker. Cover the beans by 2 inches with water and add 1 T oil to prevent foaming. Cook under high pressure for 12-14 minutes.
Once the barley is cooked, add the beans, corn, green beans, tomatoes, and scallions; stir gently to combine.
***
I now have a moussaka, tamale pie, 3 quarts of tomato sauce, 1 quart of tomato-bean soup made from the tomato sauce, and the stuffed peppers in the freezer. I'll be doing my big batch of meatballs later in the week and the turkey early next week, baby willing, and hopefully will have 15-20 dinners ready to go.
Wednesday, July 23, 2008
When life (or your mother-in-law) hands you tomatoes...
My mother-in-law was the fortunate recipient of a large box of fresh tomatoes at the end of the farmer's market on Sunday, and not having a use for 10 lb. of fresh tomatoes, she passed them along to me. And how better to use all those wonderful tomatoes than to make an enormous pot of sauce, ready to freeze for easy post-baby meals? The whole house smells incredible, like an Italian restaurant with that tomato, garlic, olive oil, and basil simmering away. I've made a similar sauce before but not quite in this quantity! And don't worry, at least a quart is going back to my mother-in-law for her generous tomato contribution!
BIG batch of spaghetti sauce with fresh tomatoes
(makes about 6-7 quarts)
30-35 fresh medium sized tomatoes (about tennis ball sized)
3 onions, diced
3 bell peppers, diced
3 carrots, diced
6 stalks celery, diced
12 cloves garlic, minced (more or less to taste)
1/4 c. olive oil
3/4 c. fresh basil, or 1/4 c. dried
3 T fresh parsley, or 1 T dried
3 T fresh oregano, or 1 T dried
1 T fresh sage, or 1 t dried
3 bay leaves
1 t dried fennel seeds
1 T salt
1 1/2 t pepper
1 t red pepper flakes
1 small can tomato paste
In a very large stock pot, saute the onion, bell pepper, carrot, celery, and garlic in the olive oil. It will take a while to saute them all; you might want to work in batches. Meanwhile, dice all the tomatoes. When the veggies are all sauteed, add the tomatoes and other ingredients. Stir well. Bring to a boil, reduce, and simmer, stirring occasionally, for 3 hours or until reduced and slightly thickened. Drain out a bit of the watery broth and pull out the bay leaves; puree the sauce in batches. Add back the watery broth to make it the consistency you'd like. Adjust seasonings and enjoy.
Package in quart sized freezer bags and stack flat in your freezer for a stock of deeelicious sauce ready anytime you want it!
BIG batch of spaghetti sauce with fresh tomatoes
(makes about 6-7 quarts)
30-35 fresh medium sized tomatoes (about tennis ball sized)
3 onions, diced
3 bell peppers, diced
3 carrots, diced
6 stalks celery, diced
12 cloves garlic, minced (more or less to taste)
1/4 c. olive oil
3/4 c. fresh basil, or 1/4 c. dried
3 T fresh parsley, or 1 T dried
3 T fresh oregano, or 1 T dried
1 T fresh sage, or 1 t dried
3 bay leaves
1 t dried fennel seeds
1 T salt
1 1/2 t pepper
1 t red pepper flakes
1 small can tomato paste
In a very large stock pot, saute the onion, bell pepper, carrot, celery, and garlic in the olive oil. It will take a while to saute them all; you might want to work in batches. Meanwhile, dice all the tomatoes. When the veggies are all sauteed, add the tomatoes and other ingredients. Stir well. Bring to a boil, reduce, and simmer, stirring occasionally, for 3 hours or until reduced and slightly thickened. Drain out a bit of the watery broth and pull out the bay leaves; puree the sauce in batches. Add back the watery broth to make it the consistency you'd like. Adjust seasonings and enjoy.
Package in quart sized freezer bags and stack flat in your freezer for a stock of deeelicious sauce ready anytime you want it!
Monday, July 21, 2008
One Local Summer: Week 8 - Moussaka
Tonight's meal, Moussaka, is Core except for the bechamel on top, and at just 2 points per serving the bechamel doesn't make this too extravagent for as indulgent as it tastes. Jax ate a full serving and asked for seconds, and he's usually not an eggplant fan!
It's also completely local except for the cheese and spices. The vegetables are from Full Belly Farm, beef is from Chileno in Petaluma, milk and butter are from Clover in Mendocino, and flour is from our grain share. The recipe below has it baked in a 9"x13" pan, but I made it in two 8"x8" pans with one frozen for after the baby arrives. One more meal ready for the freezer, and one very tasty meal for this evening!
Moussaka
Serves 12
1 large eggplant, diced, salted for 30 minutes, and rinsed thoroughly
about 2 lb. potatoes, diced and boiled to al dente (not quite soft - they'll finish cooking in the oven)
1 T olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 medium zucchinis, diced
1 lb. lean ground beef (lamb would also be good)
salt and pepper to taste
1 t. cinnamon
1/2 t. nutmeg
1 T dry oregano
5 ripe tomatoes, diced
Bechamel Sauce
3 T butter
3 T flour
1 1/2 c. milk, heated
salt and pepper
1 c. parmesan cheese, divided
In a Dutch oven over medium-high heat, saute onion, garlic, bell pepper, and zucchinis until softened. Remove from the pan and cook ground beef until browned. Add the vegetables, spices, and tomatoes to the beef and simmer for 10 minutes or so for the flavors to combine.
While the beef mixture simmers, melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. Add 1/2 c. parmesan cheese and stir to combine.
In an oiled 9"x13" pan, layer eggplant, potatoes, beef mixture, and bechamel. Top with remaining parmesan cheese. Bake at 350 for 45 minutes or until the top is golden. Rest for 5-10 minutes and serve.
Monday, June 16, 2008
One Local Summer: Week 3 - and Meatless Monday, and a recipe too!
For yet another One Local Summer menu, and a Meatless Monday one at that, I made a delicious bean and potato soup. This was one of those dinners that just hit the right balance of hearty and soul satisfying without being too heavy. I served it with cabbage and tomatoes.
Gigantes bean soup with potatoes
1-2 T olive oil
1 onion, coarsely chopped (again from Full Belly)
2-3 carrots, coarsely chopped (Full Belly, of course!)
1-2 celery stalks, coarsely chopped (from the farmer's market)
5-6 cloves garlic, crushed and coarsely chopped (from Gilroy)
4 c. cooked Gigantes beans (any mild white beans would work here; mine were left over from the polenta lasagna and were cooked with onion, garlic, bay leaf, oregano, and thyme)
6 starchy potatoes, like Yukon Gold, chopped coarsely (mine were from Full Belly Farm)
4 c. vegetable or chicken stock (homemade chicken stock from Vacaville chickens)
2 t. thyme
1/2 t. marjoram
1/2 t. sage
1-2 bay leaves
salt and pepper to taste
water to cover potatoes if needed
In a large Dutch oven, saute the onion, carrots, celery until the onion is translucent. Add garlic and saute another minute or two, or until fragrant. Add beans, potatoes, spices, and stock. If the stock doesn't cover the vegetables, add water so that everything is covered. Bring to a boil; reduce heat and simmer 30 minutes or until the vegetables are softened. Remove the bay leaves. Puree to a smooth consistency, adjust seasonings to taste, and serve with chopped parsley on top.
***
Yesterday, Mr.M, his mom, Jax and I drove out to Half Moon Bay and Pescadero to celebrate Father's Day with fresh, locally caught fish and a trip to Phipp's Country Store for beans. At Half Moon Bay Brewing Company, I ordered a halibut entree with halibut caught not 100 yards from the table (yum!)
Phipp's was busier than usual with U-Pick olallieberries, baby chickens in the farm area, and my favorite, the beans! I stocked up on five varieties of beans and you'll be sure to see them featured here over the next few months. Overall, a lovely day by the coast!
Gigantes bean soup with potatoes
1-2 T olive oil
1 onion, coarsely chopped (again from Full Belly)
2-3 carrots, coarsely chopped (Full Belly, of course!)
1-2 celery stalks, coarsely chopped (from the farmer's market)
5-6 cloves garlic, crushed and coarsely chopped (from Gilroy)
4 c. cooked Gigantes beans (any mild white beans would work here; mine were left over from the polenta lasagna and were cooked with onion, garlic, bay leaf, oregano, and thyme)
6 starchy potatoes, like Yukon Gold, chopped coarsely (mine were from Full Belly Farm)
4 c. vegetable or chicken stock (homemade chicken stock from Vacaville chickens)
2 t. thyme
1/2 t. marjoram
1/2 t. sage
1-2 bay leaves
salt and pepper to taste
water to cover potatoes if needed
In a large Dutch oven, saute the onion, carrots, celery until the onion is translucent. Add garlic and saute another minute or two, or until fragrant. Add beans, potatoes, spices, and stock. If the stock doesn't cover the vegetables, add water so that everything is covered. Bring to a boil; reduce heat and simmer 30 minutes or until the vegetables are softened. Remove the bay leaves. Puree to a smooth consistency, adjust seasonings to taste, and serve with chopped parsley on top.
***
Yesterday, Mr.M, his mom, Jax and I drove out to Half Moon Bay and Pescadero to celebrate Father's Day with fresh, locally caught fish and a trip to Phipp's Country Store for beans. At Half Moon Bay Brewing Company, I ordered a halibut entree with halibut caught not 100 yards from the table (yum!)
Phipp's was busier than usual with U-Pick olallieberries, baby chickens in the farm area, and my favorite, the beans! I stocked up on five varieties of beans and you'll be sure to see them featured here over the next few months. Overall, a lovely day by the coast!
Monday, May 19, 2008
Wheatberry salad
This salad is very tasty and pretty easy to make. It's a variation on a recipe from Cooking Light using what I had on hand and came out very tasty! You do have to count points for the dried fruit, almonds, and cheddar cheese on Core.
Wheatberry salad with dried fruit, almonds, and cheddar cheese
6 c. water
2 c. uncooked wheatberries
1 c. dried fruit (I used peaches and raisins)
Combine water and wheat berries in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain and rinse with cold water.
1 cup minced shallots object
1/2 cup cranberry juice
3 T olive oil
1/4 cup favored vinegar like raspberry (I used pomegranite champagne vinegar)
2 T balsamic vinegar
1 T Dijon mustard
1 t salt
pepper to taste
Combine dressing ingredients in a large bowl. Let stand 30 minutes.
2 oz. diced smoked sharp cheddar cheese
2 diced firm, crisp apples
1/2 cup toasted slivered almonds
1/2 cup green onions, cut on a bias
1/2 cup dried cherries
Pour dressing over cooked berries and add remaining ingredients. Toss to combine. Refrigerate at least 4 hours.
Sunday, May 18, 2008
Daily Menu for May 18
I didn't end up making the fish tacos last night, so they're on the menu for tonight. I did make the chipotle-avocado cream last night and it's delicious! I ate some with quesadillas last night (not Core, of course) and it was spicy and creamy, a very nice (lower fat!) alternative to guacamole.
Chipotle Avocado Cream
1 c. fat free plain GREEK style yogurt (it's thicker than the plain stuff)
1/8 c. minced chipotle in adobo (about 1-2 chipotles plus the adobo sauce to make 1/8 c. - more if you like it spicy)
1 lime, zest and juice (give it a good hard rub on the counter to loosen up the juice)
1/2 t. cumin
1/4 t. Old Bay seasoning
2 avocados, mashed
1 tomato, seeded and finely diced
2 cloves of garlic, minced
1/4 c. chopped cilantro
1 green onion, cut finely on a bias
salt and pepper to taste
Mix it all up and let it sit for at least 15 minutes. Enjoy!
Daily Menu
Breakfast
2 eggs, 1 t. olive oil
1 c. strawberries
Lunch
Wheatberry salad with dried fruit, slivered almonds, smoked cheddar cheese (points), and homemade vinaigrette with olive oil, served over lettuce
steamed asparagus
2 c. milk
Dinner
Fish tacos in cabbage "shells" with chipotle avocado cream
Jicama salad with carrots, radishes, cabbage, and corn
Brown rice
Daily 8 - the 8 Healthy Guidelines
1. Fruits and veggies, 5-9 servings a day - yes
2. Whole grains - yes (wheatberries, brown rice)
3. Milk, 3 servings a day - yes
4. Healthy oil, 3 teaspoons a day - yes
5. Protein - yes (eggs, fish)
6. Limit sugar and alcohol - yes
7. Water - 8+ cups
8. (Prenatal) Multivitamin - yes
Chipotle Avocado Cream
1 c. fat free plain GREEK style yogurt (it's thicker than the plain stuff)
1/8 c. minced chipotle in adobo (about 1-2 chipotles plus the adobo sauce to make 1/8 c. - more if you like it spicy)
1 lime, zest and juice (give it a good hard rub on the counter to loosen up the juice)
1/2 t. cumin
1/4 t. Old Bay seasoning
2 avocados, mashed
1 tomato, seeded and finely diced
2 cloves of garlic, minced
1/4 c. chopped cilantro
1 green onion, cut finely on a bias
salt and pepper to taste
Mix it all up and let it sit for at least 15 minutes. Enjoy!
Daily Menu
Breakfast
2 eggs, 1 t. olive oil
1 c. strawberries
Lunch
Wheatberry salad with dried fruit, slivered almonds, smoked cheddar cheese (points), and homemade vinaigrette with olive oil, served over lettuce
steamed asparagus
2 c. milk
Dinner
Fish tacos in cabbage "shells" with chipotle avocado cream
Jicama salad with carrots, radishes, cabbage, and corn
Brown rice
Daily 8 - the 8 Healthy Guidelines
1. Fruits and veggies, 5-9 servings a day - yes
2. Whole grains - yes (wheatberries, brown rice)
3. Milk, 3 servings a day - yes
4. Healthy oil, 3 teaspoons a day - yes
5. Protein - yes (eggs, fish)
6. Limit sugar and alcohol - yes
7. Water - 8+ cups
8. (Prenatal) Multivitamin - yes
Tuesday, May 6, 2008
Tamale Pie
I made tamale pie for dinner and it was delicious! I made a variation on one that floats around the WW internet boards, adjusting for what I have and the flavors we like. I made an extra tamale pie and it's in the freezer, starting to stock for after the baby is born. When Jax was born, my mom made us a dozen or so home made dinners, all frozen in the same 8"x8" pan and stored in zip top freezer bags for easy stacking. It was fantastic to have dinner ready to go when we were too brain dead to actually cook, and it will be wonderful this time around to have Core friendly meals not just for me and Mr.M but for Jax as well this time! The tamale pie is the first of many double batches in the near future.
Tamale pie
1 c. corn meal
2 1/4 c. chicken or vegetable broth
2 cloves garlic, minced
1/2 t. chili powder
Preheat oven to 350*. Combine cornmeal, broth, garlic, and chili powder in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened. Spread in a 9 X 13-inch baking pan, sprayed with non-stick cooking spray. Set aside.
1 lb. 93% lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 large green pepper, chopped
1 carrot, diced
1 stalk celery, diced
4 tsp canola oil
1 t chili powder
2 t cumin
1 t dry oregano
1 tsp salt
1 chipotle in adobo, minced fine, plus 1 t adobo sauce
1 quart tomato sauce (I used my home made CORE spaghetti sauce from last fall with lots of veggies)
1 (6 oz) can tomato paste
1 (14.5 oz) can or 2 c. diced tomatoes
1 (16 oz) can whole no-sugar-added kernel corn, drained
1 (16 oz) can or 2 c. cooked black beans
1 c. cheddar cheese (fat free for Core or count the points)
In a large skillet, saute onion, green pepper, carrot, and celery until onion is translucent. Add garlic and spices; toast briefly, stirring into the vegetables. Add beef and cook until brown, breaking up the meat with the back of a wooden spoon.
Add chipotle in adobo and sauce, tomato sauce, paste, diced tomatoes, corn, and beans, and mix well. Taste and adjust seasonings. Spread mixture evenly over the cornmeal mixture and top with cheese. Bake for 20-25 minutes at 350 degrees or until cheese is golden and bubbly.
Tamale pie
1 c. corn meal
2 1/4 c. chicken or vegetable broth
2 cloves garlic, minced
1/2 t. chili powder
Preheat oven to 350*. Combine cornmeal, broth, garlic, and chili powder in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened. Spread in a 9 X 13-inch baking pan, sprayed with non-stick cooking spray. Set aside.
1 lb. 93% lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 large green pepper, chopped
1 carrot, diced
1 stalk celery, diced
4 tsp canola oil
1 t chili powder
2 t cumin
1 t dry oregano
1 tsp salt
1 chipotle in adobo, minced fine, plus 1 t adobo sauce
1 quart tomato sauce (I used my home made CORE spaghetti sauce from last fall with lots of veggies)
1 (6 oz) can tomato paste
1 (14.5 oz) can or 2 c. diced tomatoes
1 (16 oz) can whole no-sugar-added kernel corn, drained
1 (16 oz) can or 2 c. cooked black beans
1 c. cheddar cheese (fat free for Core or count the points)
In a large skillet, saute onion, green pepper, carrot, and celery until onion is translucent. Add garlic and spices; toast briefly, stirring into the vegetables. Add beef and cook until brown, breaking up the meat with the back of a wooden spoon.
Add chipotle in adobo and sauce, tomato sauce, paste, diced tomatoes, corn, and beans, and mix well. Taste and adjust seasonings. Spread mixture evenly over the cornmeal mixture and top with cheese. Bake for 20-25 minutes at 350 degrees or until cheese is golden and bubbly.
Saturday, April 19, 2008
Fava beans, asparagus, and radishes: Spring veggies galore!
In our veggie box today, I received:
Asparagus
Chard
Fava Beans
Salad Mix
Sage
Leeks
French Breakfast Radishes
Tokyo Turnips
Hooray for asparagus! We've gotten it a few weeks in a row and they've been quickly devoured after just a light simmer. They're so tender and sweet that they need no seasoning at all.
I've never eaten fava beans and am excited to try something new. I found a recipe for them that uses radishes, and turnips, too, so tonight I'll be making the young root-vegetable braise from "Local Flavors" by Deborah Madison. The recipe calls for green onions and I'm going to substitute leeks, which seem to be reproducing in our refrigerator! I just don't use them up as fast as I get them.
I'm also planning on making one of the turkeys that I froze at Thanksgiving this week, which will be great with the fresh sage.
I've found a surprising use for chard and spinach: smoothies. Sounds strange, but fruit and yogurt smoothies disguise the greens flavor and it adds quite the nutritional punch. Jax has even asked for seconds! Lately, I've been using plain soy yogurt (Jax still can't have dairy), frozen peaches from our trip to Napa last summer, frozen berries, a cup of cooked chard, flaxseed oil, and a banana for a very tasty and healthy snack.
Young Root-Vegetable Braise
Sea salt
12 small turnips, peeled, stems trimmed to one-half inch
1 bunch radishes, stems trimmed to one-half inch
6 small carrots (3 to 4 inches long), peeled, stems trimmed to one-half inch
1 pound fava beans, shucked
2 tablespoons unsalted butter, divided
1bunch green onions, trimmed (use 2 to 3 inches of white and pale green part only) and sliced lengthwise
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
1 tablespoon lemon juice
Freshly ground pepper
1. Bring a large pot of water to a boil over medium-high heat, adding 1 tablespoon of salt per quart of water. Slice the turnips and radishes in half if large; leave the smaller ones whole.
2. Blanch the turnips, radishes and carrots for 5 minutes, less if smaller, then lift them out of the simmering water and plunge them into an ice water bath. Drain, pat dry and set aside.
3. Bring the water back to a boil and add the fava beans; blanch 1 minute. Remove with a slotted spoon and place in the ice water bath. Reserve the cooking water. Pop the fava beans out of their skins and reserve the beans.
4. Melt 1 tablespoon of the butter in a 10-inch sauté pan. Add the green onions and cook over medium heat for about 2 minutes, stirring frequently. Add one-half cup of the vegetable cooking water, the blanched vegetables, half of the parsley and tarragon and one-fourth teaspoon salt. Simmer until the vegetables are fully tender, about 10 minutes or until done. Add one-fourth cup cooking water as needed to maintain a small amount of sauce in the pan.
5. Add the fava beans, remaining butter and lemon juice. Increase the heat and swirl the pan back and forth until the butter has melted. Remove from the heat, add the rest of the parsley and tarragon, season with salt and pepper to taste and serve.
Asparagus
Chard
Fava Beans
Salad Mix
Sage
Leeks
French Breakfast Radishes
Tokyo Turnips
Hooray for asparagus! We've gotten it a few weeks in a row and they've been quickly devoured after just a light simmer. They're so tender and sweet that they need no seasoning at all.
I've never eaten fava beans and am excited to try something new. I found a recipe for them that uses radishes, and turnips, too, so tonight I'll be making the young root-vegetable braise from "Local Flavors" by Deborah Madison. The recipe calls for green onions and I'm going to substitute leeks, which seem to be reproducing in our refrigerator! I just don't use them up as fast as I get them.
I'm also planning on making one of the turkeys that I froze at Thanksgiving this week, which will be great with the fresh sage.
I've found a surprising use for chard and spinach: smoothies. Sounds strange, but fruit and yogurt smoothies disguise the greens flavor and it adds quite the nutritional punch. Jax has even asked for seconds! Lately, I've been using plain soy yogurt (Jax still can't have dairy), frozen peaches from our trip to Napa last summer, frozen berries, a cup of cooked chard, flaxseed oil, and a banana for a very tasty and healthy snack.
Young Root-Vegetable Braise
Sea salt
12 small turnips, peeled, stems trimmed to one-half inch
1 bunch radishes, stems trimmed to one-half inch
6 small carrots (3 to 4 inches long), peeled, stems trimmed to one-half inch
1 pound fava beans, shucked
2 tablespoons unsalted butter, divided
1bunch green onions, trimmed (use 2 to 3 inches of white and pale green part only) and sliced lengthwise
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
1 tablespoon lemon juice
Freshly ground pepper
1. Bring a large pot of water to a boil over medium-high heat, adding 1 tablespoon of salt per quart of water. Slice the turnips and radishes in half if large; leave the smaller ones whole.
2. Blanch the turnips, radishes and carrots for 5 minutes, less if smaller, then lift them out of the simmering water and plunge them into an ice water bath. Drain, pat dry and set aside.
3. Bring the water back to a boil and add the fava beans; blanch 1 minute. Remove with a slotted spoon and place in the ice water bath. Reserve the cooking water. Pop the fava beans out of their skins and reserve the beans.
4. Melt 1 tablespoon of the butter in a 10-inch sauté pan. Add the green onions and cook over medium heat for about 2 minutes, stirring frequently. Add one-half cup of the vegetable cooking water, the blanched vegetables, half of the parsley and tarragon and one-fourth teaspoon salt. Simmer until the vegetables are fully tender, about 10 minutes or until done. Add one-fourth cup cooking water as needed to maintain a small amount of sauce in the pan.
5. Add the fava beans, remaining butter and lemon juice. Increase the heat and swirl the pan back and forth until the butter has melted. Remove from the heat, add the rest of the parsley and tarragon, season with salt and pepper to taste and serve.
Monday, March 10, 2008
Rice Cooker Spanish Rice and Beans for Meatless Monday
Tonight we're having Spanish rice and beans for Meatless Monday. I made this last week one night and it was delicious, very easy, and a hit with the whole family. The Mexican cabbage salad on the side made for an especially delightful combination - warm, savory and spicy beans and rice with cool, crisp, vinegary salad. My husband put a bit of each on his fork for both flavors in one bite.
I don't know if the salad is at all authentic. I was trying to recreate a mayo-free cole slaw that I had over the summer at Duarte's Tavern in Pescadero, and this came reasonably close and just as tasty.
Rice Cooker Spanish Rice and Beans
2 tablespoons olive oil
1 1/2 cups uncooked brown rice
1 1/2 cups dry beans, soaked overnight, picked over and drained (Pinto, black, kidney, or a mixture of beans would work well)
1 onion, chopped
1-2 clove garlic, minced
1/2 green bell pepper, chopped
1 carrot, diced
6 cups vegetable stock
14 oz. can diced tomatoes, not drained
1 teaspoons chili powder OR 1-2 chipotles in adobo, minced (more if you like it spicy)
1 teaspoon cumin
1 teaspoon salt
In a medium-hot skillet, saute onion, bell pepper, carrot, and garlic in 1 T olive oil until onion is translucent. Add 1 T. olive oil and the rice and cook until the rice browns slightly. Transfer mixture and all remaining ingredients to the rice cooker and set to cook. (My rice cooker has a "cook" setting with no other functions.) Fluff with a fork and serve.
Mexican cabbage salad
1 large head cabbage, shredded
2 carrots, grated
1 red onion, diced fine
1 tomato, seeded and diced
1/4 c. cilantro, chopped
Dressing
1/4 c. apple cider vinegar
juice of 1 lime
2 t. canola oil
1/2 t. dried oregano
1/2 t. dried basil
pepper to taste (I used quite a bit, but I like the peppery taste)
Put all of the dressing ingredients in a jar with a tight-fitting lid; shake to combine. Pour over the vegetables, toss well, and serve.
Daily Menu
Breakfast
1 c. milk
banana
toast with plum butter (local bread and plum butter - yummy!)
Lunch
Potato-beet salad with olive oil vinaigrette (using Full Belly potatoes and beets from this week's CSA box and my own vinaigrette recipe)
served with lettuce and a hard boiled egg
1 c. milk
Snack
Orange
Dinner
Rice Cooker Spanish Rice and Beans (using Lundberg rice and Phipp's Buckskin beans)
Mexican cabbage salad
1 c. milk
Daily 8 - the 8 Healthy Guidelines
1. Fruits and veggies, 5-9 servings a day - yes
2. Whole grains - yes (whole grain bread, brown rice)
3. Milk, 3 servings a day - yes
4. Healthy oil, 3 teaspoons a day - yes
5. Protein - yes
6. Limit sugar and alcohol - yes
7. Water - 8+ cups
8. (Prenatal) Multivitamin - yes
I don't know if the salad is at all authentic. I was trying to recreate a mayo-free cole slaw that I had over the summer at Duarte's Tavern in Pescadero, and this came reasonably close and just as tasty.
Rice Cooker Spanish Rice and Beans
2 tablespoons olive oil
1 1/2 cups uncooked brown rice
1 1/2 cups dry beans, soaked overnight, picked over and drained (Pinto, black, kidney, or a mixture of beans would work well)
1 onion, chopped
1-2 clove garlic, minced
1/2 green bell pepper, chopped
1 carrot, diced
6 cups vegetable stock
14 oz. can diced tomatoes, not drained
1 teaspoons chili powder OR 1-2 chipotles in adobo, minced (more if you like it spicy)
1 teaspoon cumin
1 teaspoon salt
In a medium-hot skillet, saute onion, bell pepper, carrot, and garlic in 1 T olive oil until onion is translucent. Add 1 T. olive oil and the rice and cook until the rice browns slightly. Transfer mixture and all remaining ingredients to the rice cooker and set to cook. (My rice cooker has a "cook" setting with no other functions.) Fluff with a fork and serve.
Mexican cabbage salad
1 large head cabbage, shredded
2 carrots, grated
1 red onion, diced fine
1 tomato, seeded and diced
1/4 c. cilantro, chopped
Dressing
1/4 c. apple cider vinegar
juice of 1 lime
2 t. canola oil
1/2 t. dried oregano
1/2 t. dried basil
pepper to taste (I used quite a bit, but I like the peppery taste)
Put all of the dressing ingredients in a jar with a tight-fitting lid; shake to combine. Pour over the vegetables, toss well, and serve.
Daily Menu
Breakfast
1 c. milk
banana
toast with plum butter (local bread and plum butter - yummy!)
Lunch
Potato-beet salad with olive oil vinaigrette (using Full Belly potatoes and beets from this week's CSA box and my own vinaigrette recipe)
served with lettuce and a hard boiled egg
1 c. milk
Snack
Orange
Dinner
Rice Cooker Spanish Rice and Beans (using Lundberg rice and Phipp's Buckskin beans)
Mexican cabbage salad
1 c. milk
Daily 8 - the 8 Healthy Guidelines
1. Fruits and veggies, 5-9 servings a day - yes
2. Whole grains - yes (whole grain bread, brown rice)
3. Milk, 3 servings a day - yes
4. Healthy oil, 3 teaspoons a day - yes
5. Protein - yes
6. Limit sugar and alcohol - yes
7. Water - 8+ cups
8. (Prenatal) Multivitamin - yes
Tuesday, March 4, 2008
Cooking for my sick boy
Jax has yet another ear infection, his third in less than two months, and we were recommended a dairy-free diet for him as a potential fix for his constant congestion (and runny nose, eye crusties, puffy circles under his eyes, persistent night time coughing.) He may need ear tubes if the ear infections won't clear up, and I'm willing to try any reasonable options to help him feel better, since he's been just miserable since the beginning of January.
Last night I made ham and bean soup with vegan cornbread and collard greens. The vegan cornbread wasn't bad, and Mr.M, his mom, and Jax said they liked it fine, but the texture was a little off for me and it just didn't taste like Grandma's cornbread, the standard keeper of cornbreads. I think I'm going to have to play with that a bit before finding a recipe I really like. Either way, dairy or no, cornbread isn't Core. It is the perfect side for ham and bean soup with collard greens, though - definitely a meal my Southern Grandma would have made!
The ham and beans were delicious. It was also easy-peasy since everything was just tossed into the pressure cooker.
Ham and Bean Soup
1 cup dry beans, soaked overnight, drained and rinsed (I used Desert Pebble beans from Phipps Country Store, but you could use Great Northern, Cannelini, or even Pinto beans)
1 lb. cooked ham, diced
1 onion, diced
1 c. carrot, diced
1/2 c. celery, diced
4 c. vegetable stock
2 c. water
1 t. dry mustard
1/4 t. cayenne pepper
2 T brown sugar
Put everything into the pressure cooker. Cook under high pressure for 25 minutes or until the beans are tender. The ham made it salty enough for me, but you might want to add salt to taste.
Last night I made ham and bean soup with vegan cornbread and collard greens. The vegan cornbread wasn't bad, and Mr.M, his mom, and Jax said they liked it fine, but the texture was a little off for me and it just didn't taste like Grandma's cornbread, the standard keeper of cornbreads. I think I'm going to have to play with that a bit before finding a recipe I really like. Either way, dairy or no, cornbread isn't Core. It is the perfect side for ham and bean soup with collard greens, though - definitely a meal my Southern Grandma would have made!
The ham and beans were delicious. It was also easy-peasy since everything was just tossed into the pressure cooker.
Ham and Bean Soup
1 cup dry beans, soaked overnight, drained and rinsed (I used Desert Pebble beans from Phipps Country Store, but you could use Great Northern, Cannelini, or even Pinto beans)
1 lb. cooked ham, diced
1 onion, diced
1 c. carrot, diced
1/2 c. celery, diced
4 c. vegetable stock
2 c. water
1 t. dry mustard
1/4 t. cayenne pepper
2 T brown sugar
Put everything into the pressure cooker. Cook under high pressure for 25 minutes or until the beans are tender. The ham made it salty enough for me, but you might want to add salt to taste.
Monday, December 10, 2007
Buckskin Bean Burrito with Chard, and a daily menu
Tonight's dinner is deeeelish! I made Buckskin bean burritos with chard. Not Core, but very healthy and a good way to get some greens into Jax. It would be good over brown rice or wheatberries instead of in a burrito, sans cheese or bacon, to make it Core.
Buckskin Bean Burritos with Chard
serves 8
For the Beans:
2 c. buckskin beans, soaked, rinsed and picked over (black beans would be a good substitute if buckskin beans aren't available)
2 slices of bacon, or 2 t. healthy oil
1 medium onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, peeled and diced
1 red bell pepper, diced
1 T oregano
2 t cumin
4 c. water
Fry the bacon over medium heat in your pressure cooker. Once it is crisp, remove and reserve. Pour out all but about a teaspoon of the fat. Add the onion, garlic, celery, carrot, and bell pepper, and cook until the onion is translucent. Add the spices. Add water and cook at high pressure for 22-25 minutes or until the beans are tender. You can puree some if you like or leave them whole. (There will be lots of extra beans. You can scale back or have leftovers, your call.)
For the Burritos:
1 head chard, sliced into bite sized pieces
1 c. shredded cheese
1 c. salsa
8 whole wheat tortillas
While the beans are cooking, saute the chard until wilted but not done. Crumble the bacon and add it to the chard. Warm the tortillas in the microwave and fill each with a scoop of the beans, a scoop of chard, a bit of cheese and salsa, and wrap up seam side down in a greased 8"x8" pan. Top with more salsa and cheese and bake for 15 or so minutes so the cheese can melt.
***
Daily Menu
Breakfast
Baked oatmeal
Lunch
2 c. milk
Turkey, veggies, and rice
Dinner
Burritos
Orange slices
Buckskin Bean Burritos with Chard
serves 8
For the Beans:
2 c. buckskin beans, soaked, rinsed and picked over (black beans would be a good substitute if buckskin beans aren't available)
2 slices of bacon, or 2 t. healthy oil
1 medium onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, peeled and diced
1 red bell pepper, diced
1 T oregano
2 t cumin
4 c. water
Fry the bacon over medium heat in your pressure cooker. Once it is crisp, remove and reserve. Pour out all but about a teaspoon of the fat. Add the onion, garlic, celery, carrot, and bell pepper, and cook until the onion is translucent. Add the spices. Add water and cook at high pressure for 22-25 minutes or until the beans are tender. You can puree some if you like or leave them whole. (There will be lots of extra beans. You can scale back or have leftovers, your call.)
For the Burritos:
1 head chard, sliced into bite sized pieces
1 c. shredded cheese
1 c. salsa
8 whole wheat tortillas
While the beans are cooking, saute the chard until wilted but not done. Crumble the bacon and add it to the chard. Warm the tortillas in the microwave and fill each with a scoop of the beans, a scoop of chard, a bit of cheese and salsa, and wrap up seam side down in a greased 8"x8" pan. Top with more salsa and cheese and bake for 15 or so minutes so the cheese can melt.
***
Daily Menu
Breakfast
Baked oatmeal
Lunch
2 c. milk
Turkey, veggies, and rice
Dinner
Burritos
Orange slices
Sunday, December 9, 2007
Baked Oatmeal recipe
I made a pan of baked oatmeal yesterday and what a great treat it was to wake up to this morning! I've been in an oatmeal mood lately and this was a nice twist on my standard bowl.
Baked Oatmeal
Serves 12
4 c. oatmeal (rolled oats, steel cut, or the hot cereal mix from my grain CSA)
1 c. fat free yogurt
1 c. water
1 c. unsweetened applesauce
1 c. apple, peeled and shredded
1 c. frozen berries, thawed
2 t. vanilla
1 t. each cinnamon and ginger
1 c. milk
4 eggs
1/4 c. canola oil (or other healthy oil)
1 t. baking powder
1/2 c. flax meal (optional)
sweetener (optional, to taste - I didn't use any and it was very subtly sweet from the applesauce. Next time I'll add a little honey.)
Soak the oats in the yogurt and water for at least half an hour. They can soak overnight. Combine all the other ingredients in a large mixing bowl and stir in the oats and their soaking liquid. Pour mixture into a 9"x13" baking pan sprayed with non-stick spray (I use a Misto sprayer with canola oil in it). Bake at 350 degrees F for an hour or until a toothpick inserted in the center comes out clean.
It comes out with the texture of a medium-dense cake, but is Core (except the flax, which does not even add 1 point per serving.) It's tasty, filling, and very healthy, with a full serving of whole grains and healthy oil per serving.
Baked Oatmeal
Serves 12
4 c. oatmeal (rolled oats, steel cut, or the hot cereal mix from my grain CSA)
1 c. fat free yogurt
1 c. water
1 c. unsweetened applesauce
1 c. apple, peeled and shredded
1 c. frozen berries, thawed
2 t. vanilla
1 t. each cinnamon and ginger
1 c. milk
4 eggs
1/4 c. canola oil (or other healthy oil)
1 t. baking powder
1/2 c. flax meal (optional)
sweetener (optional, to taste - I didn't use any and it was very subtly sweet from the applesauce. Next time I'll add a little honey.)
Soak the oats in the yogurt and water for at least half an hour. They can soak overnight. Combine all the other ingredients in a large mixing bowl and stir in the oats and their soaking liquid. Pour mixture into a 9"x13" baking pan sprayed with non-stick spray (I use a Misto sprayer with canola oil in it). Bake at 350 degrees F for an hour or until a toothpick inserted in the center comes out clean.
It comes out with the texture of a medium-dense cake, but is Core (except the flax, which does not even add 1 point per serving.) It's tasty, filling, and very healthy, with a full serving of whole grains and healthy oil per serving.
Monday, December 3, 2007
Applesauce Oatmeal
Here is a satisfying way to start the day! It is hearty, warming on chilly mornings, and keeps me full all morning long. With milk, fruit, healthy oil, and whole grain, this breakfast has everything you need and it tastes great, too.
Applesauce Oatmeal
(serves 2 hungry grown ups and 1 hungry toddler!)
1 1/2 cup rolled oats (not instant)
1/2 cup unsweetened applesauce
1/2 cup fat free milk
1 cup water
1/2 t. each cinnamon and ground ginger
1/4 t. nutmeg
raisins (optional)
3 t. flaxseed oil (optional)
In a big, microwave safe bowl, mix together all the ingredients except for the oil. Microwave, covered, for 2 1/2 minutes, then stir. Microwave, covered, another 2 1/2 minutes and stir again. You may need another minute or two, depending on your microwave. Divide into servings and top each serving with flaxseed oil and more milk if you want it.
Applesauce Oatmeal
(serves 2 hungry grown ups and 1 hungry toddler!)
1 1/2 cup rolled oats (not instant)
1/2 cup unsweetened applesauce
1/2 cup fat free milk
1 cup water
1/2 t. each cinnamon and ground ginger
1/4 t. nutmeg
raisins (optional)
3 t. flaxseed oil (optional)
In a big, microwave safe bowl, mix together all the ingredients except for the oil. Microwave, covered, for 2 1/2 minutes, then stir. Microwave, covered, another 2 1/2 minutes and stir again. You may need another minute or two, depending on your microwave. Divide into servings and top each serving with flaxseed oil and more milk if you want it.
Friday, November 30, 2007
Turkey, sweet potato, and apple hash with greens
Dinner last night was a delightful use-up dish for leftover turkey. The sweetness of the sweet potato and apple matched nicely with the savory turkey, and deglazing the pan with white wine added an extra subtle yumminess to it. I served it with sauteed Swiss chard for a delicious Core meal. It also made for tasty leftovers.
Turkey, sweet potato, and apple hash
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 medium apple, washed, cored and cut into 1/2-inch pieces
1/2 cup fat free yogurt
1 teaspoon lemon juice
1 tablespoon canola oil
1 medium red onion, chopped
3 cups diced, cooked, skinless turkey (or chicken)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, or to taste
1/2 cup dry white wine
Freshly ground pepper to taste
1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 5 minutes. Add apple and cook until everything is just tender, but not mushy, 2-4 minutes. Drain.
2. Transfer 1 cup of the mixture to a large bowl; mash. Stir in yogurt and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
3. Meanwhile, heat oil in a large skillet (not non-stick) over medium-high heat. Add onion and cook, stirring often, until golden brown, 5-10 minutes. Deglaze the pan with the white wine, scraping up any brown bits stuck to the bottom of the pan. Add turkey, thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
4. Add the reserved sweet potato mixture to the skillet; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer.
Turkey, sweet potato, and apple hash
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
1 medium apple, washed, cored and cut into 1/2-inch pieces
1/2 cup fat free yogurt
1 teaspoon lemon juice
1 tablespoon canola oil
1 medium red onion, chopped
3 cups diced, cooked, skinless turkey (or chicken)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon salt, or to taste
1/2 cup dry white wine
Freshly ground pepper to taste
1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for 5 minutes. Add apple and cook until everything is just tender, but not mushy, 2-4 minutes. Drain.
2. Transfer 1 cup of the mixture to a large bowl; mash. Stir in yogurt and lemon juice. Add the remaining unmashed mixture and stir gently to mix. Set aside.
3. Meanwhile, heat oil in a large skillet (not non-stick) over medium-high heat. Add onion and cook, stirring often, until golden brown, 5-10 minutes. Deglaze the pan with the white wine, scraping up any brown bits stuck to the bottom of the pan. Add turkey, thyme, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
4. Add the reserved sweet potato mixture to the skillet; stir to mix. Press on the hash with a wide metal spatula; cook until the bottom is lightly browned, about 3 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 3 minutes longer.
Sunday, November 18, 2007
A full freezer makes a locavore happy!
I picked up the pork yesterday (thanks, Jen!) and am ridiculously happy about the nitrate-free bacon, ham, chops, ribs, and sausage in the freezer. We ordered from TLC Ranch and picked up the butchered, smoked meats at Los Gatos Meats. This place smells SO GOOD - my mouth watered just waiting in line! We got smoked ham and bacon, and next time I think we'll have them make more sausages like keilbasa, chorizo, and Italian links - we didn't get any links this time.
I made a delicious meal with the first 1 lb. pork sausage last night. It makes enough to serve 10-12 hungry people, so you could cut the recipe in half and still serve an average hungry family with just half a pound of meat.
Pasta with sausage and greens
1 t. canola oil
1 onion, diced
1 clove garlic, diced
1 lb. pork sausage
3 bunches of greens (I used kale, swiss chard, and turnip greens, but any sturdy greens would work)
1/2 t. fennel seeds
1 t. basil
1 t. thyme
2 t. oregano
about 1/4 t. red pepper flakes, more to taste
1 quart crushed tomatoes
(NO salt needed)
1 lb. noodles like rigatoni or fusilli
Cook noodles according to package directions, pulling out at just before al dente.
Saute the onion and garlic in oil. Once translucent, add the pork sausage and spices, breaking up into small pieces as it browns. Once it is all browned, add greens in batches, stirring as they wilt. Add tomatoes and stir thoroughly to combine. Add not-quite-al dente pasta. Simmer for 5 minutes for the flavors to combine. Enjoy!
***
This week's CSA box includes the following:
Broccoli
Strawberry Daikon
Cauliflower
Karinata Kale (purple and pretty!)
Spinach
Leeks
Lettuce
Pomegranates
I'll be using the cauliflower and pomegranates in my Thanksgiving dinner. Since cranberries aren't grown locally, we'll be having a jelly made from quince, rhubarb, and strawberry with pomegranate juice mixed in. It is sufficiently tart and sweet for the cranberry lover in my house - Mr. M - and has that gorgeous red color that one expects to accompany their turkey. It does not, however, come from a can in jellied form, so there aren't any of the "can lines" that Mr. M likes so much. Maybe he can have "can lines" next year, haha.
At the farmer's market yesterday, I also bought sweet potatoes, Brussels sprouts on the stalk (pretty!), the biggest bunch of celery I've ever seen, eggs, Old World Portuguese cheese (as a Parmesan substitute), a few apples, more of the Hare Hollow Blackberry-ginger balsamic, and the Scarborough Faire herbs - parsley, sage, rosemary, and thyme. Today, I'm getting beets, Yukon Gold potatoes, sugar pumpkins, and onions at the Mountain View market. All that's left will be to pick up the turkey, already on order, and butter and cream.
This is the first year that I'm cooking Thanksgiving dinner and my menu is set, my fridge is full, and I spent much of the day cleaning my kitchen yesterday. Today, we're cleaning the dining room and livingroom to accomodate our guests (we'll have a full house with 10 diners, ourselves included.)
I made a delicious meal with the first 1 lb. pork sausage last night. It makes enough to serve 10-12 hungry people, so you could cut the recipe in half and still serve an average hungry family with just half a pound of meat.
Pasta with sausage and greens
1 t. canola oil
1 onion, diced
1 clove garlic, diced
1 lb. pork sausage
3 bunches of greens (I used kale, swiss chard, and turnip greens, but any sturdy greens would work)
1/2 t. fennel seeds
1 t. basil
1 t. thyme
2 t. oregano
about 1/4 t. red pepper flakes, more to taste
1 quart crushed tomatoes
(NO salt needed)
1 lb. noodles like rigatoni or fusilli
Cook noodles according to package directions, pulling out at just before al dente.
Saute the onion and garlic in oil. Once translucent, add the pork sausage and spices, breaking up into small pieces as it browns. Once it is all browned, add greens in batches, stirring as they wilt. Add tomatoes and stir thoroughly to combine. Add not-quite-al dente pasta. Simmer for 5 minutes for the flavors to combine. Enjoy!
***
This week's CSA box includes the following:
Broccoli
Strawberry Daikon
Cauliflower
Karinata Kale (purple and pretty!)
Spinach
Leeks
Lettuce
Pomegranates
I'll be using the cauliflower and pomegranates in my Thanksgiving dinner. Since cranberries aren't grown locally, we'll be having a jelly made from quince, rhubarb, and strawberry with pomegranate juice mixed in. It is sufficiently tart and sweet for the cranberry lover in my house - Mr. M - and has that gorgeous red color that one expects to accompany their turkey. It does not, however, come from a can in jellied form, so there aren't any of the "can lines" that Mr. M likes so much. Maybe he can have "can lines" next year, haha.
At the farmer's market yesterday, I also bought sweet potatoes, Brussels sprouts on the stalk (pretty!), the biggest bunch of celery I've ever seen, eggs, Old World Portuguese cheese (as a Parmesan substitute), a few apples, more of the Hare Hollow Blackberry-ginger balsamic, and the Scarborough Faire herbs - parsley, sage, rosemary, and thyme. Today, I'm getting beets, Yukon Gold potatoes, sugar pumpkins, and onions at the Mountain View market. All that's left will be to pick up the turkey, already on order, and butter and cream.
This is the first year that I'm cooking Thanksgiving dinner and my menu is set, my fridge is full, and I spent much of the day cleaning my kitchen yesterday. Today, we're cleaning the dining room and livingroom to accomodate our guests (we'll have a full house with 10 diners, ourselves included.)
Tuesday, November 13, 2007
Refrigerator Chowder - YUM!
Tonight's dinner was a use-what's-in-the-fridge chowder, a repeat of last week's well-liked chowder with salmon instead of clams. It's so good, in fact, that I'm going to pass along the recipe. It has worked both with canned clams and canned salmon, and I'll be trying it again with canned crab as I work my way through the canned pantry goods, and I anticipate it being equally delicious. This is not a creamy chowder, but is thickened by pureeing some of the soup before serving, making it not only low fat and hearty but CORE as well. If you want it to be creamier, you can reduce the stock to 3 1/2 c. and add 1/2 c. milk or cream or half and half when you add the uncooked corn. It is adapted from a chowder recipe in Lorna Sass's cookbook, "Great Vegetarian Cooking Under Pressure."
Salmon Chowder with corn, celery, leeks, and potatoes
Serves 8
2 t. canola oil
2 c. leeks, cut into 1/4 inch half moons, or 2 c. onions, diced
4 large celery ribs, diced
2 large carrots, peeled and diced
1 large red bell pepper, seeded and diced
4 c. vegetable or fish stock
1 lb. thin-skinned potatoes, peeled and cut into 1/2 inch dice
4 c. fresh or frozen (defrosted) corn kernals, divided (fresh is best, and you can cook the shucked cobs with the soup for added sweetness and flavor)
14 oz. can of wild-caught salmon, or 2 small cans of clams in their juice, or whatever seafood you have on hand, or no seafood at all for a vegetarian chowder
1 T dried dill
salt and pepper to taste
1/2 t. dried thyme
In the pressure cooker over medium-high heat, saute the leek/onion, celery, carrot, and red bell pepper in the canola oil until softened, stirring frequently. Add the stock, potatoes, 1 cup of corn, corn cobs (if using), thyme, and seafood (if using). Lock the lid in place and bring to high pressure. Cook for 4 minutes on high pressure. Use quick release to reduce pressure and remove the lid away from you.
Remove the corn cobs. With a slotted spoon, transfer about 2 cups of the cooked veggies to a food processor and puree them together with 2 cups of the uncooked corn kernals. Do not overprocess. Stir the puree back into the soup with the remaining cup of uncooked corn. Add dill, salt, and pepper, and simmer until the just-added corn is tender, 2 to 3 minutes.
Salmon Chowder with corn, celery, leeks, and potatoes
Serves 8
2 t. canola oil
2 c. leeks, cut into 1/4 inch half moons, or 2 c. onions, diced
4 large celery ribs, diced
2 large carrots, peeled and diced
1 large red bell pepper, seeded and diced
4 c. vegetable or fish stock
1 lb. thin-skinned potatoes, peeled and cut into 1/2 inch dice
4 c. fresh or frozen (defrosted) corn kernals, divided (fresh is best, and you can cook the shucked cobs with the soup for added sweetness and flavor)
14 oz. can of wild-caught salmon, or 2 small cans of clams in their juice, or whatever seafood you have on hand, or no seafood at all for a vegetarian chowder
1 T dried dill
salt and pepper to taste
1/2 t. dried thyme
In the pressure cooker over medium-high heat, saute the leek/onion, celery, carrot, and red bell pepper in the canola oil until softened, stirring frequently. Add the stock, potatoes, 1 cup of corn, corn cobs (if using), thyme, and seafood (if using). Lock the lid in place and bring to high pressure. Cook for 4 minutes on high pressure. Use quick release to reduce pressure and remove the lid away from you.
Remove the corn cobs. With a slotted spoon, transfer about 2 cups of the cooked veggies to a food processor and puree them together with 2 cups of the uncooked corn kernals. Do not overprocess. Stir the puree back into the soup with the remaining cup of uncooked corn. Add dill, salt, and pepper, and simmer until the just-added corn is tender, 2 to 3 minutes.
Friday, October 5, 2007
The Grains are Here!
I picked up my first Grain CSA shipment last weekend, and it included:
2 bags of pancake mix
1 bag of rye flour
1 bag of hot cereal
1 bag of hard red wheat
1 bag of whole barley
3 dried red corn on the cobs
1 spray of wheat
Each bag weighs about two pounds, some more, some less. The newsletter tells me that the whole corn can be used as posole, added into soups, breads, or whole with butter. I'll be looking through the whole grains cookbook for posole recipes!
The pancake mix has this to say for itself:
I made up a batch of peach pancakes this afternoon, and the mix is made delightfully fluffy, light pancakes with a more complex flavor than standard white flour mix. I froze them flat between layers of wax paper for quick breakfasts; they'll be easy to reheat in the toaster. Everything but the spices and baking powder is locally grown, with pancake mix from the CSA and peaches frozen after our August trip to Frog's Leap.
Peach Pancakes
3 c. pancake mix or all-purpose flour
1 T. baking powder
1/4 t. salt
1/4 t. cinnamon
1/8 t. ginger
1/8 t. nutmeg
2 eggs
2 T honey, melted to liquid consistency, or 2 T sugar
1/4 t. vanilla
1 T canola oil
2 c. fat free milk
2 peaches, diced into 1/4 inch cubes
(optional, 1/4 c. chopped pecans)
Sift together dry ingredients. In a separate bowl, beat eggs, then beat in honey, oil, and milk. Stir liquid mixture into dry ingredients. Do not over mix. Gently fold peaches into batter.
Preheat griddle, then spray with non-stick spray (I use Canola oil in a Misto sprayer.) Ladle about 1/8 c. onto the griddle to make 4 inch pancakes. Cook until bubbles are just set, then flip to cook the other side. Serve immediately or freeze flat between layers of wax paper. Serves 8, 3 pancakes per serving.
Pancakes are not CORE because flour is not CORE. Each serving is 4 Points.
2 bags of pancake mix
1 bag of rye flour
1 bag of hot cereal
1 bag of hard red wheat
1 bag of whole barley
3 dried red corn on the cobs
1 spray of wheat
Each bag weighs about two pounds, some more, some less. The newsletter tells me that the whole corn can be used as posole, added into soups, breads, or whole with butter. I'll be looking through the whole grains cookbook for posole recipes!
The pancake mix has this to say for itself:
Rafael's Pancake Mix
You can use this pancake mix for waffles, pancakes, muffins, cakes, or any non-yeast kind of quickbread in place of all-purpose flour or pastry wheat. Rafael shucked all the corn for this and the San Francisco Waldorf's 4th grade class picked all the corn. This is Rafael's special blend of many rare grains, including: Oaxacan green dent corn, teff, flax seed, orange popping amaranth, len wheat, ry, Ethiopian hulless barley, and hulless oats!
I made up a batch of peach pancakes this afternoon, and the mix is made delightfully fluffy, light pancakes with a more complex flavor than standard white flour mix. I froze them flat between layers of wax paper for quick breakfasts; they'll be easy to reheat in the toaster. Everything but the spices and baking powder is locally grown, with pancake mix from the CSA and peaches frozen after our August trip to Frog's Leap.
Peach Pancakes
3 c. pancake mix or all-purpose flour
1 T. baking powder
1/4 t. salt
1/4 t. cinnamon
1/8 t. ginger
1/8 t. nutmeg
2 eggs
2 T honey, melted to liquid consistency, or 2 T sugar
1/4 t. vanilla
1 T canola oil
2 c. fat free milk
2 peaches, diced into 1/4 inch cubes
(optional, 1/4 c. chopped pecans)
Sift together dry ingredients. In a separate bowl, beat eggs, then beat in honey, oil, and milk. Stir liquid mixture into dry ingredients. Do not over mix. Gently fold peaches into batter.
Preheat griddle, then spray with non-stick spray (I use Canola oil in a Misto sprayer.) Ladle about 1/8 c. onto the griddle to make 4 inch pancakes. Cook until bubbles are just set, then flip to cook the other side. Serve immediately or freeze flat between layers of wax paper. Serves 8, 3 pancakes per serving.
Pancakes are not CORE because flour is not CORE. Each serving is 4 Points.
Dinner tonight is leftover lentil-rice soup with kale. I made a big batch last night. This had just 10 minutes of hands on time and made the whole house smell yummy. You might want a dash of Tabasco sauce for the heat-seeking eater, but it's really warm and hearty, full of fiber and protein, and lots of healthy veggies.
Lentil-Rice Soup with Kale
8 servings
1 T olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 cup red lentils, rinsed and picked over
1 cup brown rice
8 cups vegetable or chicken stock
1 bay leaf
1 t. thyme
1 t. oregano
1/4 t. pepper
1 bunch kale, chopped into bite sized pieces
Saute onion, garlic, carrot, and celery in olive oil until onions are translucent. Add lentils and brown rice and stir together for a few minutes. Add stock and spices. Cover and bring to a boil; reduce to simmer for 45 minutes. Add kale and cook 5 minutes longer. Remove bay leaf before serving.
Tuesday, September 25, 2007
Chickpeas: They're What's For Dinner
Tonight was a use-up-the-veggies night. I had a head of cauliflower, an eggplant, several tomatoes, and a ton of carrots that were all about to give up the ghost, so I cooked them in the pressure cooker with chickpeas, onions, garlic, and curry in veggie broth, adding whole wheat couscous in the last five minutes to thicken it up. Sprinkled with lime juice and cilantro, it was a yummy, hearty dinner that the whole family enjoyed. I served the stew with slices of melon and cucumber. Yum!
Curried Chickpea Stew
1 T olive oil
1 onion, chopped
2-3 cloves garlic, minced
3-4 carrots, peeled and diced
1 head cauliflower, cored and chopped into florets
1 1/2 c. dry chickpeas, soaked overnight
2 t. cumin
1 t. garam masala
1 t. turmuric
1/2 t. cardamom
1/2 t. red pepper flakes (more to taste)
4 c. vegetable stock
2 tomatoes, diced
1 eggplant, peeled and diced
1 c. uncooked whole wheat couscous
cilantro and lime wedges to garnish
In the pressure cooker over medium-high heat, saute the onions and garlic in olive oil. Add carrots, cauliflower, chickpeas, spices, and stock. Stir well to combine. Add tomatoes and eggplant on top but do not stir in. Cook under pressure for 20 minutes, quick pressure release. Using a potato masher, mush the tomatoes and eggplant into the sauce and break up carrots and cauliflower. Add couscous, recover, and let sit off heat for five minutes. Serve spritzed with lime juice and topped with cilantro.
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