RJ loved this, Lance couldn't taste the beets (which is a good thing for him), and Logan ate it up. I will have to make this one again.
LENTIL SOUP with BEETS and COCONUT MILK
Makes 2 to 2 1/2 quarts
This gorgeous fuchsia soup has a delicate flavor. Packed with nutrition, the spices aid digestion.
1 1/2 C French green lentils
5 C broth [i actually ended up using 6, adding more after the lentils plumped up and soaked up a lot of it]
one 4-inch piece of kombu seaweed (optional) [I didn't have this, but threw in a sheet of nori ripped up for fun]
1 small sweet potato or yam or potato, grated [I had a potato]
1 medium beet, grated
1 can coconut milk
1 tbsp. olive oil
1/2 C minced onions or leeks [i used a leek]
1 tbsp. fresh ginger, minced or grated [i actually used a big pile of ginger powder instead]
1 tbsp. ground coriander [omitted because my magic bullet (which is my spice grinder) kicked the bucket]
1 tbsp. ground fennel seeds [omitted for the same reason as the coriander]
1 tsp. ground cumin
1/2 tsp. turmeric
1 tsp. sea salt
3-4 tbsp. chopped fresh cilantro, for garnish [garnish was not necessary]
1. Rinse the lentils and place them in a saucepan with the kombu and broth. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 15-20 minutes.
2. Add the yam, beets, and coconut milk and continue simmering, stirring occasionally, until the beets and yams are tender, about 5 minutes.
3. While the lentils are cooking, saute the onion and ginger until the onion is translucent and tender. Add the spices and sea salt and cook over low heat, stirring, for 3 more minutes.
4. Add the onion mixture to the lentils and continue to simmer for 5-10 minutes. Taste and add sea salt if needed.
5. Garnish the soup with cilantro and serve.
Showing posts with label yummy. Show all posts
Showing posts with label yummy. Show all posts
Sunday, November 20, 2011
Tuesday, October 18, 2011
RJ asked for SECONDS!!! Kale, Black-Eyed Pea & Lentil Soup
RJ has been entertaining a greens aversion lately, so imagine my surprise when he not only ate the soup, greens and all, but then after eating his lollipop treat, claimed that he was still hungry and asked for seconds (which I was happy to dole out!).
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped [I used leeks because I had them]
4 garlic cloves, minced
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water [I only used a pint - I meant to refill the measuring cup and put in the other pint but I got distracted and forgot, it was a bit more stew-like, which works better with the messy kids anyway]
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice [I used 6 small fresh tomatoes chopped up because I had them]
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. [I used pre-cooked Full Circle brand italian chicken sausage, so I just sliced it and tossed it in where it said to below - I didn't have to brown it because it was cooked already] De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco. [I forgot to add the heat for my bowl, but it was good without it it too]
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Kale, Black-eyed Pea & Lentil Soup
from a SF Chron. clipping
serves 6 – 8
2 tbsp. olive oil
2 yellow onions (or equivalent in young onions), chopped [I used leeks because I had them]
4 garlic cloves, minced
1 lb. mild Italian sausage
1 bunch kale, washed
1 qt. water [I only used a pint - I meant to refill the measuring cup and put in the other pint but I got distracted and forgot, it was a bit more stew-like, which works better with the messy kids anyway]
1 qt. chicken broth
1 14.5 oz. can chopped tomatoes and juice [I used 6 small fresh tomatoes chopped up because I had them]
2 C black-eyed peas fresh, frozen or canned
1 C lentils
1 lb. waxy potatoes, cut into 3/4" cubes
1 tsp. dried thyme (or 1 tbsp. fresh)
2 bay leaves
1 tsp. kosher salt or to taste
Pinch of black pepper
2 tsp. sherry vinegar or to taste
Heat oil in a large stockpot over medium heat; add onions and garlic and sweat until translucent. Meanwhile, remove sausage from their casings and brown in a separate skillet over medium heat, breaking into small pieces. [I used pre-cooked Full Circle brand italian chicken sausage, so I just sliced it and tossed it in where it said to below - I didn't have to brown it because it was cooked already] De-stem the kale [my favorite way to do this is to hold the stem in one hand and 'strip' the greens off with the other - Debbie] and chop into bite-sized pieces, discarding stems. Once onions and garlic are sweated, add water, broth, tomatoes and their juice to stockpot. Bring to a simmer. Add sausage, kale, black-eyed peas, lentils, potatoes, thyme and bay leaves. If using canned black-eyed peas, rinse and drain them, but add them about 30 minutes later. Continue to simmer until the kale is tender and the lentils, peas and potatoes are cooked through, about 45 minutes. Season to taste with salt, pepper and sherry vinegar. If desired, add a touch of cayenne or Tabasco. [I forgot to add the heat for my bowl, but it was good without it it too]
The newspaper clipping indicated that this soup goes well with Merlot (if you don’t add too much cayenne or Tabasco), and cheese toasts: Split baguette or foccacia in half, brush with olive oil, sprinkle w/grated Gruyere or Parmesan and bake at 375 degrees until cheese melts, about 10 minutes.
Saturday, October 1, 2011
Martha was a Hit
I'm not a Martha Stewart fan by any definition. However, this recipe was really yummy.
http://www.marthastewart.com/312966/stuffed-tex-mex-yellow-squash?czone=food/produce-guide-cnt/summer-produce-recipes&backto=true&backtourl=/photogallery/zucchini#slide_13
We had some pale green squash and it was delicious. I used Monterrey jack cheese instead of the parmesan though.
http://www.marthastewart.com/312966/stuffed-tex-mex-yellow-squash?czone=food/produce-guide-cnt/summer-produce-recipes&backto=true&backtourl=/photogallery/zucchini#slide_13
We had some pale green squash and it was delicious. I used Monterrey jack cheese instead of the parmesan though.
Thursday, September 1, 2011
Devoured Soup: Cauliflower Curry Soup
It's a good thing there was extra of this soup to can since the whole family completely devoured every last drop of their servings!
CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]
1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice [I used chicken broth since that's what I had]
1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. [I actually didn't repeat the process with the remainder as I wanted to leave some chunks of vegetables - I pureed about 2/3 of it.] For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.
Yum! I used the pressure canner to can a couple of pints after we finished our fill.
CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]
1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice [I used chicken broth since that's what I had]
1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. [I actually didn't repeat the process with the remainder as I wanted to leave some chunks of vegetables - I pureed about 2/3 of it.] For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.
Yum! I used the pressure canner to can a couple of pints after we finished our fill.
Monday, August 29, 2011
Healthy Snack Tabbuleh
We actually ate this for dinner one night, but it's an amazing (and healthy) snack with pita chips as well!
Asian Tabbouleh
(for 4 - 6 people)
Asian Tabbouleh
(for 4 - 6 people)
Combine and cover, allowing to "plump" for about 30 minutes: [I followed the cooking directions on the package, which involved boiling the bulghur, not just soaking it - still came out great]
1 C bulghur
2 C boiling water
1/2 tsp. salt
Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent) [While this would've been delicious, I omitted it due to the children - next time I will split the recipe and add the spicy to the adult half. Hopefully someday my children will eat spicy food!]
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro
Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with. [Pita chips are AWESOME with this]
Veggie additions:
*asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
*diced summer squash
1 C bulghur
2 C boiling water
1/2 tsp. salt
Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent) [While this would've been delicious, I omitted it due to the children - next time I will split the recipe and add the spicy to the adult half. Hopefully someday my children will eat spicy food!]
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro
Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with. [Pita chips are AWESOME with this]
Veggie additions:
*asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
*diced summer squash
* = what I used
Sunday, August 7, 2011
Chicken Purslane Tacos Were a Hit!
I was glad to see this recipe in LEF's recipe database since purslane is not a common ingredient. It's actually an uncultivated, yet edible and yummy, weed! I did a few modifications in red to make this a meal with a little more protein, since these days most of our meals are vegetarian! The kids ate it up!
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded
1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]
Mexican Purslane Stuffing
Submitted by member Cindy Riley (found on the Prairieland CSA website, but the source is Texas A&M University’s “Aggie Horticulture Network”) Anyone have any idea why it’s called ‘stuffing?’
serves 4
1 to 1½ lbs. purslane
1 tbsp. vegetable oil [Cindy used olive oil]
1 tsp. finely chopped fresh garlic (1 clove)
1 sm. onion, finely chopped
1 medium-size ripe tomato, chopped [Cindy says she substituted sun-dried tomatoes][I used sun-dried too]
1 serrano or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste [perfect opportunity for using the hot peppers in this week’s share!][We used the padrone peppers from the share - luckily the one I chose was mild for the kids]
2 to 3 tsp. soy sauce (okay, maybe only in Texas is soy sauce 'Mexican!')
1 egg, beaten
Two boneless, skinless chicken breasts, cooked and shredded
1. Set aside a few raw sprigs of purslane for garnish. [I did not do garnish] Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
2. In a large pan, sauté garlic and onion in vegetable oil until soft. Add tomato and chile (or black pepper) and sauté until the mixture becomes sauce-like. Season with soy sauce. Add the purslane and sauté until mixture is warm and the flavors marry. Add shredded chicken and if not warm, heat until warm.
3. When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish individual servings with reserved purslane sprigs. Can be eaten as is, or in tortillas or pita bread. [We had this in tortillas]
Tuesday, August 2, 2011
Green Bean and Potato Curry was a Hit!
GREEN BEAN and POTATO CURRY
Recipe from the Live Earth Farms Recipe Database This is a simple curry to be served with rice, pickles, and chutney if so desired. [we served it with brown basmati rice]
2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings [I used the padrone peppers in our share, but I sauteed them separate and added as a garnish to mix in to the adult dishes, so the majority of the dish was kid-friendly]
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice [oops...forgot this step - it was still good!]
1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.
Recipe from the Live Earth Farms Recipe Database This is a simple curry to be served with rice, pickles, and chutney if so desired. [we served it with brown basmati rice]
2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings [I used the padrone peppers in our share, but I sauteed them separate and added as a garnish to mix in to the adult dishes, so the majority of the dish was kid-friendly]
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice [oops...forgot this step - it was still good!]
1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once.
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.
Sunday, July 31, 2011
Arugula Bread Re-do
This bread was my favorite way to eat arugula, even though the loaf didn't come out quite right the first time.
The recipe comes from http://seitanismymotor.com/2007/07/28/arugula-bread/, and I changed a couple of things and tried it in my bread maker.
500g /4 cups +2 Tbsp. whole grain spelt flour, whole wheat pastry flour, all purpose - I can't remember the ratio, but it was probably a cup of each, two of all purpose
The recipe comes from http://seitanismymotor.com/2007/07/28/arugula-bread/, and I changed a couple of things and tried it in my bread maker.
500g /4 cups +2 Tbsp. whole grain spelt flour, whole wheat pastry flour, all purpose - I can't remember the ratio, but it was probably a cup of each, two of all purpose
1/2 cup crushed fiber cereal
1 Tbsp. /10g olive oil
1 pkg. active dry yeast
1 tsp. sugar
3 tsp. salt (this was really salty, so I'm going to try 2 tsp. next time)
450 – 500 ml (around 2 cups) warm water
1 Tbsp. /10g olive oil
1 pkg. active dry yeast
1 tsp. sugar
3 tsp. salt (this was really salty, so I'm going to try 2 tsp. next time)
450 – 500 ml (around 2 cups) warm water
bag of arugula, minced
1 Tbsp. dried thyme
1 Tbsp. dried thyme
Put all ingredients into bread maker on whole wheat setting and relax.
This resulted in a loaf of edible, tasty bread, but it was a little dense and a crater loaf, in that it rose, but then the middle sunk in. This means too much liquid. So, I am going to reduce the water amount and see what happens.
This resulted in a loaf of edible, tasty bread, but it was a little dense and a crater loaf, in that it rose, but then the middle sunk in. This means too much liquid. So, I am going to reduce the water amount and see what happens.
Wednesday, July 20, 2011
Laura's Super Awesome Cornbread Recipe
We were at a BBQ over the weekend where we had the most amazing cornbread.
Since this blog is also my recipe database, I had to share. The original recipe comes from http://allrecipes.com/recipe/grandmothers-buttermilk-cornbread/Detail.aspx but as written here, includes Laura's changes.
Ingredients
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 1/4 cup cornmeal
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 corn kernels
Directions
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 1/4 cup cornmeal
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 corn kernels
Directions
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in the rest of the ingredients until well blended and few lumps remain.
- Preheat 10" cast iron skillet in the oven for 15 mins
- Then Melt a tbsp. of butter in the skillet
- Then dump in the batter
- Drizzle 2 tb of molasses over the top
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Thursday, July 7, 2011
Power Pesto
This is by far my favorite way to eat Arugula thus far. The kids and Lance ate it and I didn't get any complaints! Green Pasta will be a repeat!
Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4
1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper
Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.
Spaghetti w/Arugula Pesto
from Cucina Italia magazine
Serves 4
1 bunch arugula, washed and dried
1 tbsp. capers
1 clove garlic, roughly chopped (aw, go ahead and use a stalk of green garlic!)
1/4 C grated fresh Parmesan
1/4 C good olive oil, plus extra
12 oz. spaghetti
2 med. tomatoes, chopped (or 1/2 sm. can chopped tomatoes, drained, if out of season)
salt and freshly ground pepper
Bring a large pot of water to a boil for the pasta. In a food processor, combine the arugula, capers, garlic, Parmesan, olive oil and a pinch of salt. Process until a smooth paste forms, adding more olive oil if necessary. Salt the water, and add the pasta. Cook until the pasta is al dente. Drain pasta and mix with the pesto. Toss with tomatoes, sprinkle with pepper, and serve.
Tuesday, July 5, 2011
Stir Fry Success
RJ liked this because it contained pineapples, Logan ate it, and Lance ate it. I think it's worth another round!
I found the recipe on the Live Earth Farm Recipe Database.
Asian greens w/tofu, pineapple, garlic & ginger
serves 4
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)
2 tbsp. olive oil
1 small onion, sliced thin
1 C chopped fresh pineapple
2 cloves garlic, chopped fine
2 tbsp. chopped ginger
4 tbsp. chopped oregano
3/4 lb. very firm tofu, cut into large,
bite-sized pieces
2 tbsp. soy sauce
6 C cleaned, chopped asian greens
1/2 C chopped fresh green onions
Fresh chiles, to taste (optional)
Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve.
I found the recipe on the Live Earth Farm Recipe Database.
Asian greens w/tofu, pineapple, garlic & ginger
serves 4
modified from recipe by Jesse Cool (Jesse's recipe was for wild greens -- I modified it to use asian greens)
2 tbsp. olive oil
1 small onion, sliced thin
1 C chopped fresh pineapple
2 cloves garlic, chopped fine
2 tbsp. chopped ginger
4 tbsp. chopped oregano
3/4 lb. very firm tofu, cut into large,
bite-sized pieces
2 tbsp. soy sauce
6 C cleaned, chopped asian greens
1/2 C chopped fresh green onions
Fresh chiles, to taste (optional)
Over medium heat in a wok or large pan, heat oil and add onion, cooking it until slightly softened. Add pineapple, garlic, ginger, oregano, tofu, & soy sauce. Cook until tofu is slightly browned. Add greens & mix thoroughly, cooking until greens are wilted. Add green onions & chiles, mix & serve.
Thursday, June 30, 2011
Adult Food: Braised Fennel and Chicken with Kale
Lance and I enjoyed this a lot, the kids ate okay, but not great. Rice might be a good addition to soak up the sauce.
BRAISED FENNEL and TOFU with KALE
2 tbsp. organic plain yogurt (can substitute coconut milk) [I used yogurt]
2 tbsp. plus 1/4 C water
1/2 C raw organic sugar
2 tbsp. ghee or coconut oil
2 tbsp. fresh grated ginger
1 tbsp. ground fennel seeds
1 tbsp. ground coriander seeds
1/2 tbsp. turmeric
1 fennel bulb, cut into small chunks
1 C tofu cubes, approx 1/2-inch cubes) (can substitute cooked chicken or omit entirely) [I used chicken]
1/4 C vegetable stock
1 tbsp. lemon juice
1 bunch kale or Asian greens or spinach [I used kale]
Sea salt
1. In a small bowl, stir together the yogurt or coconut milk, 2 tbsp. water, and sugar. Set aside.
2. Melt the ghee or coconut oil in a large saute pan over medium-low heat. Add the ginger and saute for 2-3 minutes. Add the fennel seeds, coriander, and turmeric and saute for 1-2 minutes more. Add the fennel and saute for an additional 2-3 minutes.
3. Add the tofu or cooked chicken, remaining water, stock, and lemon juice. Bring to a boil then reduce the heat and simmer, covered, for 10-12 minutes. Add the greens and stir to combine the ingredients. Cover the pan again and continue to cook until the fennel and greens are tender-crisp, about 5 minutes.
4. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes. Arrange on a serving platter or on individual plates. Season to taste with sea salt.
I love to serve this with the following mint-coconut sauce:
Mint-Coconut Sauce
2 tbsp. ghee or coconut oil
1 tbsp. chickpea flour (or flour of choice)
2 tbsp. mild curry powder
1 1/2 C coconut milk
3 tbsp. yogurt
10-20 fresh mint leaves, torn into small pieces [I used basil since I had it as per the variations below]
Freshly ground black pepper and sea salt
Heat the ghee or oil in a sauce pan over medium-low heat. Add the flour and stir with a wire whisk to form a paste. Cook for about 2 minutes more.
2. Whisking continuously, slowly pour in the coconut milk. Continue whisking until the mixture begins to thicken into a creamy consistency. Remove frot the heat.
3.Whisk in the yogurt and mint leaves. Season with salt and pepper to taste.
Variations: You can use soy milk instead of the yogurt and basil leaves instead of the mint, and can add a pinch of cayenne pepper.
These recipes come from an Ayuvedic cookbook called EAT TASTE and HEAL by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan-a great book, full of luscious recipes and Ayurvedic guidance.
BRAISED FENNEL and TOFU with KALE
2 tbsp. organic plain yogurt (can substitute coconut milk) [I used yogurt]
2 tbsp. plus 1/4 C water
1/2 C raw organic sugar
2 tbsp. ghee or coconut oil
2 tbsp. fresh grated ginger
1 tbsp. ground fennel seeds
1 tbsp. ground coriander seeds
1/2 tbsp. turmeric
1 fennel bulb, cut into small chunks
1 C tofu cubes, approx 1/2-inch cubes) (can substitute cooked chicken or omit entirely) [I used chicken]
1/4 C vegetable stock
1 tbsp. lemon juice
1 bunch kale or Asian greens or spinach [I used kale]
Sea salt
1. In a small bowl, stir together the yogurt or coconut milk, 2 tbsp. water, and sugar. Set aside.
2. Melt the ghee or coconut oil in a large saute pan over medium-low heat. Add the ginger and saute for 2-3 minutes. Add the fennel seeds, coriander, and turmeric and saute for 1-2 minutes more. Add the fennel and saute for an additional 2-3 minutes.
3. Add the tofu or cooked chicken, remaining water, stock, and lemon juice. Bring to a boil then reduce the heat and simmer, covered, for 10-12 minutes. Add the greens and stir to combine the ingredients. Cover the pan again and continue to cook until the fennel and greens are tender-crisp, about 5 minutes.
4. Stir in the reserved yogurt mixture. Simmer gently, stirring occasionally, until the sauce is thoroughly heated through, about 5 minutes. Arrange on a serving platter or on individual plates. Season to taste with sea salt.
I love to serve this with the following mint-coconut sauce:
Mint-Coconut Sauce
2 tbsp. ghee or coconut oil
1 tbsp. chickpea flour (or flour of choice)
2 tbsp. mild curry powder
1 1/2 C coconut milk
3 tbsp. yogurt
10-20 fresh mint leaves, torn into small pieces [I used basil since I had it as per the variations below]
Freshly ground black pepper and sea salt
Heat the ghee or oil in a sauce pan over medium-low heat. Add the flour and stir with a wire whisk to form a paste. Cook for about 2 minutes more.
2. Whisking continuously, slowly pour in the coconut milk. Continue whisking until the mixture begins to thicken into a creamy consistency. Remove frot the heat.
3.Whisk in the yogurt and mint leaves. Season with salt and pepper to taste.
Variations: You can use soy milk instead of the yogurt and basil leaves instead of the mint, and can add a pinch of cayenne pepper.
These recipes come from an Ayuvedic cookbook called EAT TASTE and HEAL by Thomas Yarema, MD, Daniel Rhoda, and Chef Johnny Brannigan-a great book, full of luscious recipes and Ayurvedic guidance.
Tuesday, June 28, 2011
Miso Soup was a Hit!
Here is the recipe again...since it was so delicious Lance asked for me to make it again!
From the Live Earth Farms Recipe Database
http://www.writerguy.com/deb/recipes/keyingred.html
[My changes in red]
ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves [We used arugula]
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced [I got sidetracked and forgot to add the cabbage - doh!]
1/2 C broccoli florets (or chopped broccoli) [I used a lot of broccoli - half of our share - which was at LEAST 2 cups]
4 tbsp. carrots, very small dice or finely chopped [grated because Logan can't chew "crisp tender" carrots yet]
2 tbsp. chopped cilantro [I used parsley because that's what I had]
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste [also skipped this because I didn't realize I had run out of sesame oil - used a few splashes of tamari though]
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups
1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute. [I actually just dumped all the veggies into the soup pot just before I stopped it from boiling]
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos! [skipped this on account of the kids and not having jalapenos]
If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.
[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]
From the Live Earth Farms Recipe Database
http://www.writerguy.com/deb/recipes/keyingred.html
[My changes in red]
ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves [We used arugula]
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced [I got sidetracked and forgot to add the cabbage - doh!]
1/2 C broccoli florets (or chopped broccoli) [I used a lot of broccoli - half of our share - which was at LEAST 2 cups]
4 tbsp. carrots, very small dice or finely chopped [grated because Logan can't chew "crisp tender" carrots yet]
2 tbsp. chopped cilantro [I used parsley because that's what I had]
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste [also skipped this because I didn't realize I had run out of sesame oil - used a few splashes of tamari though]
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups
1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute. [I actually just dumped all the veggies into the soup pot just before I stopped it from boiling]
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos! [skipped this on account of the kids and not having jalapenos]
If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.
[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]
Wednesday, June 22, 2011
Hits: Cabbage Rolls
Lance and the kids liked this one. Procured from Live Earth Farms Recipe Database
Cabbage rolls
from an undated SJ Mercury News clipping.
This is a very old-fashioned very basic and simple recipe for a real winter comfort food. Rolls are better the next day and can be frozen. They suggest serving the rolls over wide egg noodles. Note that although the recipe calls for 2 heads of cabbage, you can easily halve it (or wait until we get another head of cabbage, probably next week!). Also it doesn't matter if you use red or green cabbage.
2 heads cabbage
2 lbs. ground beef
1 onion, grated
1 C cold, cooked rice
1 tsp. salt
Sauce
½ C dark brown sugar
½ C raisins
Juice of one lemon
1 28-oz can chopped tomatoes, with juice [recipe says 'Italian-style tomatoes' which generally have seasoning like basil and such, so if you use plain tomatoes, feel free to include a little Italian-type seasonings of your choice]
Cut core from cabbage heads** and boil in a large deep pot of water for about 5 minutes [this loosens the leaves so they can be removed from the head]. Mix together beef, onion, rice and salt. Pull off cabbage leaves, and place [a scoop of; maybe ¼ C or so?] in individual leaves, folding like an envelope. [I remember making these in Home-Ec in Jr. High School!! ;-) Takes me back.] Place rolls on a layer of chopped cabbage in a large pot. Spread chopped cabbage on top.
**Since further on in the process it talks about chopped cabbage as well, I'd suggest boiling the heads to remove the big outer leaves, and then when they start getting small, stop peeling leaves and use the inner part of the head for the chopped part!
Mix brown sugar, raisins, lemon juice and tomatoes and pour over everything. Cover and bake at 350 degrees for 3 hours. Baste with juices every hour, being careful not to stir.
Cabbage rolls
from an undated SJ Mercury News clipping.
This is a very old-fashioned very basic and simple recipe for a real winter comfort food. Rolls are better the next day and can be frozen. They suggest serving the rolls over wide egg noodles. Note that although the recipe calls for 2 heads of cabbage, you can easily halve it (or wait until we get another head of cabbage, probably next week!). Also it doesn't matter if you use red or green cabbage.
2 heads cabbage
2 lbs. ground beef
1 onion, grated
1 C cold, cooked rice
1 tsp. salt
Sauce
½ C dark brown sugar
½ C raisins
Juice of one lemon
1 28-oz can chopped tomatoes, with juice [recipe says 'Italian-style tomatoes' which generally have seasoning like basil and such, so if you use plain tomatoes, feel free to include a little Italian-type seasonings of your choice]
Cut core from cabbage heads** and boil in a large deep pot of water for about 5 minutes [this loosens the leaves so they can be removed from the head]. Mix together beef, onion, rice and salt. Pull off cabbage leaves, and place [a scoop of; maybe ¼ C or so?] in individual leaves, folding like an envelope. [I remember making these in Home-Ec in Jr. High School!! ;-) Takes me back.] Place rolls on a layer of chopped cabbage in a large pot. Spread chopped cabbage on top.
**Since further on in the process it talks about chopped cabbage as well, I'd suggest boiling the heads to remove the big outer leaves, and then when they start getting small, stop peeling leaves and use the inner part of the head for the chopped part!
Mix brown sugar, raisins, lemon juice and tomatoes and pour over everything. Cover and bake at 350 degrees for 3 hours. Baste with juices every hour, being careful not to stir.
Saturday, August 28, 2010
Friday August 27
What was planned: Chile Rellenos with Rice and Beans (make pinto bean baby food in the am for crock pot)
What we had: Chile Rellenos with Rice and leftover refried black beans (canned)
Why: Didn't get the crockpot started in the am.
What Logan ate: 1 cube sweet potatoes, 1 cube green beans
Notes: The Chile Rellenos were a little labor-intensive, but it paid off because they were yummy. RJ ate some and didn't complain that they were spicy (they were mild). I had two CSA ancho chiles and one store-bought anaheim. I liked the ancho chiles better, but both were good. If I were to make again, I would add a little more salt to the batter and I would use at least 1 fewer egg. I don't think they needed that much egg for the batter. Perhaps with bigger peppers, one would, but ours were small. I felt like I was wasting those yummy CSA free-range eggs.
What we had: Chile Rellenos with Rice and leftover refried black beans (canned)
Why: Didn't get the crockpot started in the am.
What Logan ate: 1 cube sweet potatoes, 1 cube green beans
Notes: The Chile Rellenos were a little labor-intensive, but it paid off because they were yummy. RJ ate some and didn't complain that they were spicy (they were mild). I had two CSA ancho chiles and one store-bought anaheim. I liked the ancho chiles better, but both were good. If I were to make again, I would add a little more salt to the batter and I would use at least 1 fewer egg. I don't think they needed that much egg for the batter. Perhaps with bigger peppers, one would, but ours were small. I felt like I was wasting those yummy CSA free-range eggs.
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