Broccoli and Cheese Soup

Last year, I really wanted to make a broccoli cheese soup. I had the hardest time finding a decent recipe that didn't have Velveeta or a "cream of" soup in it. I found this from the Food Network. It was very good. I didn't puree all of it because we like to have chunks in our soup. They also suggested homemade croutons for a garnish.

Broccoli and Cheese Soup with Croutons
Prep Time: 10 min
Cook Time: 1 hr 10 min
Level: Easy
Serves: 4 servings

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg 1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Bean Burritos

I got this recipe from Everyday Food on PBS (photo is also from website). It's pretty quick (it didn't take me an hour to make) and easy. I used the organic frozen sweet corn from Costco, which made the burritos have a sweet flavor. It makes quite a bit and can be frozen.

Bean Burritos

Serves 8 Prep time: 1 hour Total time: 1 hour

¾ cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeño chile, chopped (ribs and seeds removed, for less heat)
½ teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 box frozen corn kernels (10 ounces)
6 scallions, thinly sliced
8 burrito-size (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (8 ounces)
Salsa and sour cream (optional)

1. Cook rice according to package instructions; set aside.
2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeño, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
3. Add beans and 1 ½ cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
5. Assemble: Mound ¼ cup rice, ¾ cup bean mixture, and ¼ cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Per serving: (without salsa and sour cream) 519 calories; 18.6 grams fat; 18.7 grams protein; 70.5 grams carbohydrates; 7.4 grams fiber

Note: Before wrapping individually, freeze burritos on a baking sheet so they don’t come apart in the process; then put back in freezer.

Reheating From Frozen:
Microwave and oven: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450° until crispy, about 10 minutes. This is our favorite quick method.
Oven only: Remove frozen burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450°, 40 minutes; remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping, and bake for 10 minutes.)
Microwave only: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate, covered with a microwave-safe bowl, and defrost at high power for 3 to 4 minutes; uncover, and microwave on high, 3 to 4 minutes longer.

Indian-Style Curry

I made this for dinner last week and loved it. It took me over an hour to make but it made quite a bit. I just served it with white rice. Pretty tasty.

Indian-Style Curry with Potatoes, Cauliflower, Peas and Chickpeas

from americastestkitchen.com

This curry is moderately spicy when made with one chile. For more heat, use an additional half chile. For a mild curry, remove the chile's ribs and seeds before mincing. Onions can be pulsed in a food processor. You can substitute 2 teaspoons ground coriander, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon for the garam masala.

Serves 4 to 6 as a main course


2 tablespoons curry powder (sweet or mild)
1 1/2 teaspoons garam masala (see note above)
1/4 cup vegetable oil
2 medium onions , chopped fine (about 2 cups)
12 ounces Red Bliss potatoes , scrubbed and cut into 1/2-inch pieces (about 2 cups)
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1 tablespoon finely grated fresh ginger
1 - 1 1/2 serrano chiles , ribs, seeds, and flesh minced (see note above)
1 tablespoon tomato paste
1/2 medium head cauliflower , trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 can (14 1/2 ounces) diced tomatoes , pulsed in food processor until nearly smooth with 1/4-inch pieces visible
1 1/4 cups water
1 (15 ounce) can chickpeas , drained and rinsed
Table salt
8 ounces frozen peas (about 1 1/2 cups)
1/4 cup heavy cream or coconut milk

1. Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.
2. Heat 3 tablespoons oil in large Dutch oven over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)
3. Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, chile, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.
4. Add tomatoes, water, chickpeas, and 1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and cream or coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately, passing condiments separately.


Step-by-Step: Key Steps for Building Flavor for Vegetable Curry
1. Toast the curry powder and garam masala in a dry skillet.
2. Rather than simmering potatoes in the curry, brown them with the onions.
3. Add tomato paste to the traditional garlic, ginger, and chiles for sweetness and depth.
4. Add the toasted spices to the pot to infuse the dish with flavor.
5. Sauté vegetables in spices following a simple Indian technique called bhuna

Breakfast Bars

Okay, sorry for taking over the blog, but here is another recipe. It's for yummy breakfast bars. It's a recipe that I got from my Aunt Sarah.

Breakfast Bars

5 cups of oats
2 ½ cups milk (rice, soy or dairy)
4 medium eggs or flax seed egg replacer, see below
¾ cup honey
1 Tbsp baking powder
1 Tbsp pumpkin spice
1 pinch of salt
1 Tsp vanilla extract
½ cup raisins
Add dried apples, nuts, and seeds-whatever you think would taste good!

Mix together and pour into an ungreased 9x13 baking pan.Bake at 350 for 30 minutes or until golden brown This re-heats well. Assemble ahead overnight and bake it in the morning, it will soften all the dried fruit in it. After you cut it up, wrap it in food wrapper and freeze.

Flax Seed Egg Replacer
Grind: ½ cup flax seeds. Blend until a fine meal (use a coffee grinder, it will ruin your wheat grinder with the oil $10 at Walmart) Add 1 ½ cup cold water and blend 2-3 minutes until thickened and has consistency of eggs (I just make it first and let it sit on the counter, this directions for the substitute will make 8 eggs, which will make you 2 of the recipes above. If you want to make 1 recipe, use half of this egg replacement recipe). Use ¼ cup flax seed egg replacer mixture to replace one egg in baking.

To make it a little extra special, try pouring half of the batter in the pan, then placing fresh, canned or sliced fruit over top. If you use dehydrated fruit, try softening with water first. Use bananas, kiwi, apples and others. Now, pour the remaining batter over the fruit and spread evenly to cover. Bake as directed.

I made 3 batches a few weeks ago and they are so good. I made a blueberry (you can also add coconut-didn't have any), banana (I was out of pecans) and rasin spice. You just cut them up into whatever size you want, then wrap them up in saran wrap and store them in the freezer until you are ready to eat them. Because of the protein (flax seed), they stick with you very well. I usually am not hungry again for at least 3 hours.

Mexican Style Lasagna

I made this for dinner last night. I thought it was really good. You must really like spinach though. I also doubled the beans. We love beans around here. The photo is also from the website.

Mexican Style Lasagna (from PBS Everyday Food)

Serves 4
Prep Time: 20 minutes Total Time: 1 hour and 20 minutes



1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 corn tortillas (6-inch)
1 can (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)



1. Preheat oven to 425°. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.



Per serving: 446 calories; 21 grams fat; 21.6 grams protein; 48.2 grams carbohydrates; 10.4 grams fiber

I also made a Cuban Black Bean soup this week. You can get that recipe here.

Homemade Whole Wheat Bread

Hi everyone!

Challey has asked me to post several recipes on this blog. I am sort of blog-challenged (I never seem to have my computer on and then I never seem to find time to look at it), but I love cooking and recipes so I will try to get them all on here. Plus, I am excited to see what you all have added already!

This is my version of a recipe that Sarah from Sarah Baking Co. uses. Her bread products are delicious and if you ever see her at a boutique, you should pick up a few things.

Homemade Whole Wheat Bread
Blend in Bosch mixer:
4 and 1/2 cups whole wheat flour
1/3 cup wheat gluten
1 Tbs yeast

Then add:
3 cups very warm water

Blend 1 minute. Turn off mixer and cover for 12 minutes to sponge. Should rise to about double.

After sponging, add:
1/4 cup oil
1/4 cup honey
3 tsp. salt

Run mixer, then add:
3+ cups flour, 1 cup at a time. (If making ½ wheat, ½ white bread, use white flour at this step.) Flour should be added JUST until the dough starts to pull away from or clean the side of the bowl. Knead for 10 minutes on power level 1 on your Bosch.

Check dough. If too sticky,add 1/4 cup flour at a time until dough is not too sticky. If too stiff, drizzle warm water over it while kneading.

Preheat oven to warm/lowest setting, just for a minute, then turn it off.

With oiled hands, turn dough out onto oiled counter/plastic mat. Divide and shape into 3 loaves for 8x4" loaf pans. You can use 2 larger bread pans instead if you prefer the bigger size. Place dough into oiled (pam) loaf pans.

Put into warm oven (make sure oven is off). Let rise until the dough is about 1 to 1 ½ inches over the top of the pan (usually 45 min to 1 hr). Leaving loaves in, turn oven on to 350 and bake for 30 minutes. Take out of pans immediately and put on a rack to cool completely.

I like to make the 3 smaller loaves. I freeze one of them and leave the other two out (wrapped up) on the counter. Once we've used the first loaf, I thaw out the frozen one. This gives us enough bread for 1 1/2 to 2 weeks, depending on the week.

Enjoy!

The Mansion on Turtle Creek Tortilla Soup

The Mansion on Turtle Creek Tortilla Soup

3 tsp. corn oil (I use olive oil)
4 corn tortillas cut into long strips (use more for a thicker soup)
8 garlic cloves, peeled
2 cups fresh onion puree
4 c. fresh tomato puree (you can use canned, I use some of both)
5 dried New Mexican chilies (fire roasted & seeded-look for these in the Mexican food aisle, they come in a package of about 10)
2 jalapeños (depends how spicy you want it)
1 T. cumin powder
2 T. chopped fresh cilantro
1 tsp. ground coriander
1 large bay leaf
1 ½ qts. Chicken stock
Salt to taste
Cayenne pepper to taste

Toppings:
Chicken breast, cut into thin strips (optional)
Avocado, cut into cubes
Shredded cheddar cheese
Sour Cream
Cilantro

Tortilla Chips

Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown (4-5 minutes). Add onion puree and cook for 5 minutes, stirring occasionally (until reduced by half). Add tomato puree, chilies, jalapeños, cumin, coriander, cilantro, bay leaf and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface. Process through a blender, can be thinned with more chicken stock. Season to taste with salt, lemon and cayenne.

Don't let Stratton fool you, it's a very tasty soup. He basically looks that way every night at dinner unless it's Macaroni & Cheese.

Quinoa

Dang it--I'd been meaning to do a post for ages about how much I love quinoa, but had just not gotten around to it. Now there's an article in the NYTimes about it that beats me to the punch. It really is a fabulous grain that is as easy to cook up as cous cous and a great substitute for rice if you're looking for a hearty side. We use it in soups, flavor it with curry and mint, or just eat it plain when cooked in broth. Whatever the case, you'll love it....and it's so good for you.

Here are 3 of my most-used quinoa recipes:

Basic Quinoa

1 cup quinoa, rinsed and drained
1 1/2 cups chicken stock
butter (optional)
salt and freshly ground pepper

Place the quinoa and the stock in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer until all the stock has been absorbed, about 20 minutes. Fluff with a fork and transfer to a large bowl. Add butter (optional) and salt and pepper to taste.

Additions: add freshly chopped parsley, chives, or mint before serving.


Quinoa and Apple Salad with Curry Dressing (from Martha Stewart Living, Oct. 2004)

1/4 cup raw whole almonds
1 cup white quinoa
1 tsp honey
1 Tb finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 Tb fresh lemon juice
freshly ground pepper
2 Tb extra virgin olive oil
2 Tb dried currants
1 small McIntosh (or other crunchy) apple cut into 1/8-inch thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish


1. Spread almonds in a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
3. Whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint and nuts; toss well. Garnish with mint.


Peruvian Chicken Ragout (from Better Homes and Gardens, January 2004)

1 lb boneless, skinless chicken thighs (although, I've used breast pieces when I have those on hand) cut into 1-inch pieces
2 Tb all-purpose flour
1 tsp chili powder
1 medium onion, chopped
1 clove garlic, minced
1 Tb cooking oil
1 28oz can diced tomatoes
1 14oz can chicken broth
1 meduim potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa
2 cups packed fresh spinach leaves
finely shredded lemon peel (set aside)
2 Tb lemon juice

1. Place chicken, flour, chili powder, 1/2 tsp salt, and 1/2 tsp pepper in a plastic bag. Seal and shake to coat.
2. In a 4-to-6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender. Stir in spinach and lemon juice; cook until spinach is just wilted. Garnish each serving with shredded lemon peel.

Hearty Lentil Soup

This is our standard soup that we must make about once a week in the winter, to the point where I have it memorized. It's a good recipe because you usually have all the ingredients on hand when you're looking for dinner without too much thought. And, it fills everyone up and my kids love, love, love it. Actually, I do too. It always goes with a nice crusty loaf of bread and some orange slices for dessert, come mid-winter orange season.

Hearty Lentil Soup (from the Cook's Illustrated The New Best Recipe)

3 slices bacon, cut into 1/4" pieces

1 large onion, chopped fine

2 medium carrots, peeled and chopped medium

3 garlic cloves, minced or pressed through a garlic press

1 14.5oz can diced tomatoes

1 bay leaf

1 tsp minced fresh thyme leaves

1 cup (7oz) lentils, rinsed and picked over

1 tsp salt

ground black pepper

1/2 cup white wine*

4 1/2 cups low-sodium chicken broth

1 1/2 cups water

1 1/2 tsp balsamic vinegar

3 tsp minced fresh parseley

*Usually I use a dealcholized wine that you can buy at most grocery stores or Trader Joes. However, I've also omitted this on occasion and the recipe works out just fine as well.

1. Fry the bacon in a large stockpot or Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered and the bacon is crisp, 3 to 4 minutes. Add the onion and carrots; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, bay leaf and thyme and cook until fragrant, about 30 seconds. Stir in the lentils, salt, and pepper to taste; cover, reduce the heat to medium-low and cook until the vegetables are softened and the lentils have darkened, 8 to 10 minutes.

2. Uncover, increase the heat to high, add the wine, and bring to a simmer. Add the chicken broth and water, bring to a boil and cover partially, and reduce the heat to low. Simmer until the lentils are tender but still hold their shape, 30 to 35 minutes; discard the bay leaf.

3. Puree 3 cups of the soup in a blender until smooth, then return to the pot. Stir in the vinegar and heat the soup over medium-low until hot, about 5 minutes. Stir in 2 Tb parsley and serve, garnishing each bowl with some of the remaining parsley.

Variation: Hearty Lentil Soup with Spinach

Follow the above recipe, replacing the parsley with 5oz baby spinach. Continue to heat the soup, stirring frequently, until the spinach is wilted, about 3 minutes; serve.

Winter Vegetable Soup

This has been a fav since the first time I ate it.  I sometimes add other veggies if I have them or eliminate some if I don't.  It is forgiving and one that can be played around with.

2 Leeks; cleaned and chopped
2 lg Onions; chopped
6 ea Carrots; chopped
1 bunch Watercress; chopped
1/2 lb Butter, unsalted
4 lg Tomato; blanched, chopped
2 large potatoes peeled and chopped
1/2 c Mushrooms; sliced
1/2 c Cream, heavy
Salt; to taste
Pepper, black; to taste
Pepper, white; to taste

In a large saucepan, combine the butter, leeks, carrots, onions, potato,
and spices. Cover with water and simmer until the vegetables are tender.
When vegetables are tender, place 3/4 of the contents of the saucepan
into a blender and puree until creamy (or use an immersion blender, a kitchen must have to puree). Pour contents back into the
saucepan.
Add cream, chopped tomatoes, mushrooms. Season to taste
with salt, black pepper and white pepper.  Simmer about 5 more minutes.  Add watercress just before serving.

Serve with french crusty bread and enjoy!

Rhotkhol

Remember how we need to eat more red cabbage.  This is a family favorite, courtesy of Uncle Stephen.  (Thanksgiving wouldn't be Thanksgiving without it.)

1 large head red cabbage, cleaned, cored, and shredded

Saute that in a dutch oven with 1/4 c. butter for 5-7 minutes

Add 1/4 c sugar, 1/2 tsp salt, 1/4 c cider vinegar, 1/2 c water.  Toss and stir until well mixed.  Simmer one and a half hours in covered dutch oven over medium to low heat, stirring occasionally.  Cool.  Stir and reheat to serve.

Soup Season

Okay everyone, here we go into soup season. I am always looking for some really good new soups. So, if you have a great recipe, please post. Challey

Another Pasta Dish

Sun Dried Tomato Pasta

2 T. extra virgin olive oil
1/2 c. pine nuts
1 c. sun dried tomatoes (no oil)
1 c. boiling water
5 garlic cloves, pressed or minced
1/4 tsp. salt
1/2 c. freshly ground pepper
1/2 tsp. red chili flakes (if you want it to have a kick)
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
1/2 lb. fettuccine noodles
1/2 c. freshly grated Parmesan cheese
1. Boil the fettuccine.
2. Heat 1 T. olive oil over medium heat. Add pine nuts. Cook, stir often until lightly browned. Set aside on paper towels.
3. Place sun dried tomatoes in bowl and pour the cup of boiling water over them and let them stand until tender. Then drain them, but keep the water. Coarsely chop and set aside.
4. Heat other olive oil in small skillet over medium heat. Add garlic, tomatoes, salt, pepper, chili flakes, basil and thyme. Cook, stirring often until garlic is lightly browned-about 3 minutes.
5. Add the water to the pan and reduce slightly, about 1 cup of sauce.
6. Toss cooked fettuccine with sauce.
7. Garnish with pine nuts and cheese.
(I skipped step 3 and used sun dried tomatoes in oil and then just cut back on the olive oil. I then used plain water for the sauce.)

Good Old Mac & Cheese

This is very good. Heavy and fattening, but pretty easy to eat. Stratton would eat this every night for dinner if it was up to him.

Homemade Mac & Cheese
1 2/3 c. Cooked Macaroni
1 1/2-2 c. shredded cheddar cheese
2 T. corn starch
1 tsp. salt1/2 tsp. dry mustard
2 T. butter
1/4 tsp. pepper12 oz. can evaporated milk
1 c. water
Mix all ingredients except for noodles and cheese. Boil for one minute. Then stir in 1 1/2 c. cheddar cheese. Put in greased 9x9 or similar size pan. Top with 1/2 c. cheese (it's fine without more cheese on top). Refrigerate or bake immediately, 375 degrees for 20-25 minutes.

Pasta with Roasted Tomatoes

I made this last week for dinner. We had talked about going out to eat, but I just really wanted to stay home and eat some of our yummy tomatoes. My kids even liked it. I think I got it from Rachel Ray.



Pasta with Roasted Tomatoes

ingredients:

1 pound pasta cavatappi or orecchiette

Salt

2 pints grape tomatoes

2 cloves garlic, grated

A few drizzles of extra-virgin olive oil (EVOO)

Freshly ground black pepper

20 leaves fresh basil, roughly chopped or torn

1 cup grated Parmigiano Reggiano



preparation:

Preheat oven 425°F.Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente according to package directions. Reserve about a 1/2 cup of the cooking liquid before draining the pasta.While the water is coming up to a boil to cook the pasta, place the tomatoes on a cookie and grate the garlic over them.Drizzle with some EVOO and season with some salt and pepper. Transfer cookie sheet to the oven and roast tomatoes for 8-10 minutes or until the tomatoes start to burst. Remove from the oven, discard the garlic cloves and transfer roasted tomatoes to a large serving bowl. Add the reserved pasta water and, with a potato masher or a fork, lightly smash the tomatoes. This is a great job for a K.H. (kid helper)!Add basil, drained pasta and Parmigiano cheese and toss to coat.Toss to combine, taste and re-season with some salt and pepper then serve.

Yields 4 servings

The Food Issue

That Michael Pollan is at it again. Here's another NYTimes Magazine article that he wrote about the politics of food and why it should be the next big issue. Very interesting. Click here for the article.

Roasted Garlic Lasagna with Fresh Spinach

(photo not mine...but you get the idea)

2 Large heads roasted garlic

1 pound ricotta cheese

1 1/2 cups loosely packed fresh basil leaves

coarse salt and pepper

2 eggs, lightly beaten

14 ounces dried curly-edged lasagna noodles

12 ounces young spinach leaves

6 1/2 to 7 cups marinara sauce

1 pound mozzarella

1/2 cup parmesan

1/2 cup pecorino romano cheese

Squeeze the garlic cloves out of their skins and coarsely chop. Transfer to a medium bowl, add the ricotta and mix until blended. Stir in the basil and salt and pepper to taste. Stir in the eggs, mix until blended, and set aside

Wilt the spinach. Remove any excess water. Coarsely chop and stir into the garlic ricotta mixture until blended.

To assemble, spread 1/2 cup marinara on the bottom of a 13x9x2 inch pan. Then layer: noodles, ricotta mixture, mozzarella, and marinara. Repeat 2 more times. Cover with final layer of noodles and remaining marinara. Sprinkle the parmesan and pecorino romano over the top. Cover the pan with foil, tenting slightly so it doesn't touch the lasagna.

Bake at 350*. Punch holes in the foil. Bake until hot, 35-40 minutes. Remove the foil to brown the cheese on top.

It's fabulous!

Hummus and Grilled Veggie Wraps with CAT Salad

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted (I used shelled, dry roasted sunflower seeds)
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.



CAT Salad (corn, avocado and tomato)
1 avocado, diced
2 ears of corn, corn sliced off the cob
1 cup grape tomatoes, cut in half
1 lime, juiced
Drizzle of extra virgin olive oil
Kosher salt and ground pepper

Combine the avocados, corn and tomatoes. Add lime juice, olive oil, salt and pepper. Toss gently, making sure not to mash the avocados. Enjoy!

Found this on Rookie Cookie she has a few other Veggie recipes too.

11 Best Foods You Aren't Eating

I saw this article in the NYTimes today and thought that it was worth sharing. And now I'm feeling decently good about myself since my kids totally love dried plums and we buy bulk blueberries from a local producer to freeze for the year. Now to somehow add the beets to our diet! Recipes anyone?

Favorite Alfredo

We've tried several alfredos... and this one is the best so far. You can make it almost as quick as you can open a bottle of sauce and it tastes much better!

2 Tbsp butter
1 cup whipping cream
1/2 tsp salt
1/8 tsp papper
1/2 cup Parmesan (+ some to sprinkle with)

In saucepan, melt butter. Add cream, salt, and pepper. Bring to boiling, reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in the 1/2 c parmesan. Add to pasta. Sprinkle more parmesan on top.

If you're feeling a little bit fancy...add some garlic and/or white wine (about 1/4 cup).

If you're feeling really fancy...saute some vegis in olive oil in a separate pan (the sauce doesn't thicken so well if vegis are involved from the beginning). At the end, toss the alfredo, vegis, and pasta all together. We've tried various combinations of yellow squash, zucchini, asparagus, red bell pepper, broccoli, and onion. Enjoy!

Potato Salad (for Anne Marie)

Anne Marie requested that I post this recipe. It is based -- as best I remember -- on the way my mother made it. It was one of my father's favorites and he always wanted it "moist," or abundantly dressed.

I'm sorry but I don't measure anything, but will try to give some guidance. It is not a temperamental recipe and you can add more of any ingredient as you go until it is as you like it.

Ingredients:

• cooked potatoes peeled and diced small: one half medium potato per person. These were gold, but I have used many different kinds. (Boil about 25 minutes -- stick them with a knife to see if they are done all the way through. Kris likes them undercooked and crunchy, but I need them to be soft, but not crumbly.)

• chopped chives: lots. I like the oniony flavor without the bite.

• sweet pickle relish: Western Family brand is best. I use about the same amount of relish as chives

• hard-boiled eggs (cook eggs just below simmer for 20 min.): I like lots of eggs -- sort of like egg salad with some potatoes -- probably an equal number of eggs and potatoes

• Mayonnaise: I like Best Foods (Helmans).

• Miracle Whip: I know it is a "foodlike substance" and not real food, but it is really good in potato salad, turkey sandwiches, and sometimes in tuna. Sorry to the purists.

• salt and pepper

Directions

• Put the chives and relish in the bottom of a large bowl
• Build up the diced potatoes and chopped eggs in layers salting and peppering each layer.
• Add a couple of good dollops each of Mayo and Miracle Whip
• Fold it all together
• Taste it and add more of anything it needs. Make sure it is moist (almost goopy) with Mayo and Miracle Whip
• Refrigerate as long as possible so the flavors can bloom (3 hours to overnight)

Swiss Chard with Feta and Pine Nuts

This dish has such a nice flavor.  

Toast the pine nuts (about a half cup) in a frying pan.  When toasted, set aside in a bowl.

In a stock pot fry up 2 diced shallots in about 3 tablespoons of olive oil.  Once the shallots are browned throw in a bunch of sliced swiss chard and toss with the oil and shallots (any variety will do).  Let it steam with lid on for about two minutes, then remove the lid so excess liquid cooks off.  Pour in about 1/4 cup of crumbled feta and let melt.  Place in serving dish (careful not to dump off feta and to not get too much liquid in serving dish).  Sprinkle pine nuts over top and serve immediately.  It has a very nice subtle flavor. 

Parmesean Roasted Potatoes

(This isn't an actual pic, I should have taken one, but this gives you the idea)

Peel and cut into cubes about 3 pounds of organic russet potatoes.

Parboil the potatoes (about 5 minutes).  Drain them and allow them to dry.  Pour in bowl with 3 tablespoons olive oil and sea salt and ground pepper.  Coat the potatoes well and then pour in a baking dish.  Put in a 475 degree oven and let cook.  Take them out about every five minutes and toss them.  When they are golden (20-30 minutes) pour in serving bowl, sprinkle generously with fresh parmesean cheese and about 2 tablespoons fresh Italian Flat leaf parsley (chopped).

Pasta

This FiberWise pasta is my new find.

It is made with flax flour and pea flour so has tons of fiber, like the name says,

but not that whole wheat pasta taste. My kids didn't even notice a difference.

I have found it only at Harmons so far.

Some Things We Love

I wanted to post about a few of or favorite organic or all natural foods we love. What are some of yours?Weetabix (almost forgot!)

Stretch Island Fruit Leather

Annie's mac and cheese

Kashi

So yummy!

A Great Article

This is a great article with practical ideas on how to cut back on meat consumption.  It is not an article on becoming a vegetarian but rather on just cutting back.  

Zesty Three Bean Salad

2 T. olive oil

2 T. lime juice

2 T. light terriyaki sauce

2 tsp. lime zest

2 T. chopped cilantro

1-15 oz can chick peas

1-15 oz can black beans

1-15 oz can kidney beans

1/2 c. finely diced red onion

1 c. diced or shredded carrots

1 c. cherry tomatoes, halved

salt & pepper

Combine oil and seasonings. Add rest of ingredients. Toss. Serve. Better if made ahead and chilled 30 min. or longer.

We had this in VA and it was sooo good, and, my kids just loved it!

Sun Dried Tomato and Mozzeralla Risotto

I made this last night for dinner and it was delicious.  I got the recipe from the William's Sonoma Vegetarian cookbook.  Sadly my garden isn't ready to provide large portions of fresh basil yet, so I only added a few fresh leaves and some dried.  Not ideal, but still great.  I have become a HUGE fan of risotto, in the last couple of months as I've tried to replace meat as the main dish with other things.  I was intimidated by it, but once I finally tried making it I realized it isn't as complicated as I thought it would be. I love risotto because there are loads of variations, so it makes a terrific main dish and adds variety to a meatless (almost) diet.

5 1/2 cups vegetable stock (I actually used the Costco Pacific chicken broth)
1/3 cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup shredded mozzarella cheese (water packed is ideal, but any will do)
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste ( I omitted salt because between the broth and cheese I think there is plenty already)

In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve

Nutty, oaty snack

This snack is so easy, tasty and inexpensive.

2 C. oats

1/2 C. Honey

1/2 C. Peanut Butter 

Optional add in's

Raisins

Chocolate chips

Carob chips

Crasins

Nuts

Mix and store in fridge.

Spinach Salad

This salad is so yummy and perfect for the spinach harvest.

1 bag of spinach leaves (or a big bowl full from your garden)

1 apple (I like gala or fuji) thinly sliced

handful of Craisins

1/8th of red onion sliced thin

roasted slivered almonds

1/2lb bacon cooked, crumbled (optional)

Dressing:

3 TBS apple cider vinegar

1/3 C. vegetable oil

1/3 C. sugar

1/2 tsp salt

Mix in a blender, then pour over salad

Food and It's Important Role In the Environment

This is a very worth watching clip of a lecture given by Mark Bittman, a New York Times food writer discussing how what we eat impacts not only the environment but our health.  It's only about 16 minutes and well worth the time.
 

Tuscan Kale and White Bean Pasta

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 1/2 pounds kale, chopped into 1-inch pieces
2 cups fresh or canned tomatoes, chopped
1 1/2 cups vegetable broth
Salt and freshly-ground black pepper to taste
2 cups canned or cooked white cannellini beans
3/4 oil-cured black olives, pitted and coarsely chopped
1 12-ounce package pasta, whole wheat preferred
1/4 cup grated Parmesan cheese (optional)

1. In a large heavy-bottomed skillet over medium high heat, heat the oil and saute the onion about 5 minutes, until softened. Add garlic, pepper flakes, and half of the kale and cook about 2 minutes, stirring occasionally, until the greens are wilted and the garlic is fragrant.

2. Add remaining kale, tomatoes, and salt to taste, then cover and bring to a boil. Reduce heat to medium and cook until soupy, about 15 minutes, stirring occasionally. Add beans and olives, stirring to combine.

3. Cook pasta in a pot of boiling salted water according to package directions. When al dente, drain pasta and add it to the kale mixture. Cook about 2 minutes over medium heat, then sprinkle with Parmesan, if using, season to taste with salt and pepper, and serve.

Serves 8.

Pasta With Lentils And Kale

(I should mention I haven't yet tried this, but have been looking for kale recipes, as I want to add it into my repetoire and I found a couple that I think I will try.)

1/2 cup French (small) green lentils

2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
3/4 pound dried short pasta

Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.

While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.

While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.

Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.

Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

Genetically Modified Foods

Last night on some news show I heard a blurb about genetically modified foods or GMO's which had me googling this morning to find out more. I knew there were GMO's to be had at the grocery store and although I did not have much specific information about the topic I instinctively knew these were things that I wanted to avoid putting on my family's table. What alarmed me, and many of you probably already knew this, is that in the U.S.the powers that be lobbied so that GMO's do not have to be labled at all in our grocery stores! (Many other countries have strict labeling laws or have banned GMO's altogether). It has been estimated that at least 60% of the U.S. food supply contain GM ingredients. What?! These things that I would avoid are all in my pantry and fridge?

GMO's are food produced from genetically modified organisms which alter the make-up of living organisms. The most common of these being soya, corn, canola, and cotton seed oil. The program last night indicated that most foods (I believe they said up to 90%) on store shelves that have any kind of soy or corn (including high fructose corn syrup) contain GMO's. The less common are peas, potatoes, tomatoes, sweet peppers, lettuce, onions, peanuts, squashes, sugar beets, wheat, and walnuts.There are numerous health reasons to avoid such foods; the transfer of antibiotic-resistance to bacteria in our systems, an increase in occurance of cancer among those who injest such foods, birth defects, allergies, and the Journal of Medicinal Foods did a study which found that GMO's contained lower levels of vital nutrients than their counterparts.

There are also several unforeseen consequences; declines in wild life, insects, and weeds that the previous feed on, this affects both the farmed and wild ecosystems, it also shifts agriculture towards biotechnology companies who then gain more control over food and its production and over the farmers who use their products. These companies say that GMO's help the enviroment by reducing the need for pestisides and herbicides, however it would appear that they are created with just the opposite in mind, they are developed with a "toxin resistance" which means that they can withstand higher doses of pesticides and herbicides. Considering that just like pollen from regular plants, pollen from GMO's can (and will) be carried on the wind and by birds and insects to cross polinate with normal plants it is estimated that the end of organic foods will come as early as 50 years from now.

A must read for gardeners

I know it is a little late in the season to be reading about gardening, but for anyone who wants to garden organically this is my favorite book. It is packed with ideas on companion planting, and teaches you which bugs are beneficial to your garden. The Author has many suggestions on which plants to pair up, and the special needs of each crop as well. She is also an advocate of supporting your local nurseries rather than saving a few bucks buying from Walmart or Home Depot or wherever. I flip through mine so much I finally had to go have it spiral bound! It is by far the most helpful gardening book I have found. I can't seem to get the image to post, but the title is "Great Garden Companions" by Sally Cunningham

Peat Moss

Just a heads up: in organic gardening Peat Moss is a no no.  The reason is, it is not a sustainable product.  It is found in bogs and wetlands and harvesting it destroys the habitat.  It is one of the ingredients of the soil for square foot gardening, but I would suggest just use a different kind of manure or leaf mold or compost for the 1/3 portion of peat moss.   

Time to Plant A Garden

Hey everyone.  If you are planning on planting a garden this would be a great place to share tips.  I have one.  Wait until you can really stick a fork in winter and declare it done before planting your frost sensitive plants.  I got a bee in my bonnet this week and planted my garden on Monday and wouldn't you know, it snowed last night.  I used Wall of Waters and old yogurt cartons and sour cream containers, old buckets bowls, beach pails, and whatever else I could find to cover the plants that hate cold.  It seemed to work. (I hope, I actually haven't been out to check on them yet).

Also here a couple of good reference links.  Please add whatever other links you have found to have helpful tips.

Wasatch Gardens

Square Foot Gardening

Organic Gardening Magazine

Organic Gardening Tips

California Vegetarian Chili

1 Tbsp Olive Oil
2 cloves garlic, minced
1 medium onion, chopped
2 zucchini, chopped
4 carrots, chopped
3 celery stalks, chopped
1 green pepper, chopped
3 Tbsp red wine vinegar
1 tsp oregano
1 tsp cumin
2 cans (14-oz) redi-cut tomatoes, undrained
1 Tbsp chili powder
1 can black beans, drained
1 can great northern beans, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
1 Tbsp yellow mustard

Heat oil in a large (6 qt) kettle. Add garlic and veggies. Heat until veggies are crisp-tender.

Add all other ingredients. Stir well. Cover and simmer at least 10 minutes. Serve and garnish with cheese and/or avocados. Can also put over rice, baked potatoes, or in burritos.
Got this from Dinner is on me.

Balsamic Roasted Brussel Sprouts

Chop and clean your sprouts ( I quartered them).  Coat with a mixture of 4 TBS Olive Oil and 2 Tbs balsamic vinegar (when I made them I used half and thought they were a bit dry and needed a bit more ooomph, so I've upped the amounts).

Bake at 350 for about 20 minutes in a baking pan or foil lined pan.

Remove from oven and add 1/4 cup parmesean cheese and 1/4 cup toasted pine nuts (I think any nuts would work).

Creamy Spinach Soup

[cut and pasted from Planet Green]

I've been casting around looking for spring ingredients to make into a soup, but I'm not having much joy there yet. I decided to make a soup with ingredients that maybe some of you in the U.S. could get at your local farmer's market, even if I can't. If you are lucky enough to be able to get sorrel in your market, then use that. Otherwise the spinach makes a nice delicate soup. If you want something with a little more pepper flavour, then try using watercress. This was a really easy, fast soup. You can have it on the table in less than half an hour.

The recipe calls for either milk or half and half cream. Normally I would go for the milk option, but the grocery had organic cream on for half price because it's sell by day was two days hence. Who can resist a bargain? I find that there is quite a difference in both taste and texture between regular cream and organic cream. Organic cream is thicker. The half and half seems closer to 18% cream to me and it has a richer taste as well. The organic milk has more flavour as well.

Creamy Spinach Soup
Serves 4

2 tbsp butter
4 cups coarsely chopped spinach, watercress or sorrel, trimmed of thick stems
2 cups chicken or vegetable stock
2 cups half and half or milk
salt and freshly ground pepper to taste

1. Place the butter in a large, deep saucepan and turn the heat to medium. When the butter melts, add the spinach and cook, stirring until it wilts, abut 5 minutes.

2. Add the stock, bring almost to a boil, lower the heat, and cook briefly, until the green is tender.

3. Puree with an immersion blender. Add the half and half or milk. Add salt and pepper to taste. Reheat gently without boiling.

From How To Cook Everything (1998, John Wiley & Sons, Inc.) by Mark Bittman

Difficulty level: Easy

A Good List Re: Pesticide Residues

I came across this helpful list if you can't afford to buy all organic. Check it out.

Butter Root Vegetables

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound parsnips, peeled, cut into cubes
1 pound carrots, peeled, cut into cubes
1 pound turnips, split into halves
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter, cold and cubed
1 cup chicken stock
1/2 cup mixed chopped fresh herbs, like chervil, parsley and thyme
Kosher salt and freshly ground black pepper
Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup chicken stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Add butter and toss until incorporated. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.

From Tyler's Ultimate on Food Network

Black bean burritos

This isn't really a recipe...but we eat them about once a week because they're easy, delicious, and pretty darn healthy.

Cook a can of black beans over medium heat. As they warm, mash with a potato masher.
Warm whole wheat tortillas
Cheddar cheese
Lettuce
Tomato
Guacamole
Salsa
Sour cream

That's it. We eat two each and usually finish a can of black beans. That gives us each 10 g of protein and 10 g of fiber. Not too shabby.

Cream-Sauced Pasta with Vegetables

Makes 4 good servings

8 ounces pasta
1 medium onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
1 Tbsp olive oil or butter
1 1/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash or zucchini, halved lengthwise and thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 cup whipping cream
4 roma tomatoes, seeded and chopped

Cook pasta according to directions

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium heat about 3 minutes or until nearly tender, stirring occasionally.

Add asparagus, squash, salt, and pepper to skillet. Cook for 3-5 minutes more or until vegetables are crisp-tender, stirring occasionally. Add vegetables to pasta.

Add whipping cream to skillet, bring to boiling. Boil gently for 5 minutes or until reduced to 3/4 cup.

To serve, pour reduced cream over pasta mixture; stir gently to coat. Stir in tomato.

Our notes: We also added mushrooms, which was delicious. We topped it with parmesan and it was fantastic!

Fillets and Spinach with Balsamic Vinaigrette

Makes 2 pretty large servings

1 pound fresh or frozen skinless haddock, cod, or other fillets, 3/4 to 1 inch thick (we used cod)
4 cups fresh baby spinach leaves (organic is pretty cheap at Costco)
1 medium onion, cut into thin wedges
3 Tblsp olive oil
1 medium red or yellow bell pepper, cut into thin strips
1/8 tsp salt
1/8 tsp pepper
2 Tblsp balsamic vinegar
1 Tblsp honey

Cut fish into four serving-size pieces, set aside. Place spinach in a large bowl, set aside.

In a large skillet, cook onion in 1 Tblsp hot oil over medium heat for 5-6 minutes or until tender and slightly golden. Add sweet pepper; cook for 1 minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

Meanwhile, sprinkle fish with salt and pepper. In same large skillet, cook fish in remaining 2 Tblsp hot oil over medium-high heat for 4 minutes. Carefully turn fish. Reduce heat to medium; cook about 3 minutes more or until fish begins to flake when tested. Place fish on top of wilted spinach mixture.

For vinaigrette, in a small bowl stir together the vinegar and honey. Add to skillet. (We had to use a new pot because of the fish leftovers in the skillet). Cook and stir until heated through. To serve, spoon vinaigrette over fish and spinach mixture.

Our notes: The vinaigrette sunk to the bottom of the plate, make sure you get some of that with each bite. It was subtle and delicious!

Chewy Oatmeal Peanut Butter Cookies

As per Anna's request, here are some yummy cookies that have no flour in them:

Chewy Oatmeal Peanut Butter Cookies
1/3 c. butter
1 c. brown sugar, packed
3/4 c. sugar
3 eggs
1 tsp. vanilla
2 c. peanut butter
4 1/2 c. quick cooking oats (I used regular and they tasted fine)
2 tsp. soda

Choice or all of the following:
1 c. m&m's
1 c. chocolate chips
1 c. raisins
1 c. whatever
(When I made them, I added 1 c. each of chocolate chips and m&m's and it was way too much stuff. So, I would put about one cup total.)

Cream butter and sugars; add eggs, vanilla and peanut butter until well blended. Stir in oats, soda, and other ingredients. Shape into 1 inch balls, place on greased cookie sheet (or silpat) and flatten to 2 inch diameter. Bake at 350 degrees for 8-10 minutes (I did 9).

Chick-Pea Curry

2 cans chickpeas (garbonzo beans) drained and rinsed

1/2-1 cup chicken or vegetable broth (I added until it was as moist as I wanted it, to taste)

2 cloves minced garlic

2 small onions sliced long

2 Tbs lemon juice

Several Tbs chopped fresh parsley

1 Tbs sesame seeds

1 Tbs soy sauce

1-2 Tbs curry (to taste, I like lots)

Fry the garlic, curry, and onions.  Add some of the chicken broth as it cooks.  Add the chickpeas and some more of the broth.  Add sesame seeds and lemon juice.  Let simmer.  Add more broth if needed.  Add soy sauce.  Remove from heat and add parsley.  Serve over rice.  This meal takes about 5 minutes to throw together.  You can also mash the chickpeas up if you prefer a thicker curry.

Balsamic Vinaigrette for Anna

The salad is organic baby greens from Costco with roasted beets (fantastic organic ones from Harmon's) and pistachios (Costco) or pieces of blanched asparagus, calamata olives (Costco), roasted butternut or banana squash, crumbled blue cheese. Use your imagination, but I would focus on just a couple of add-ons so the flavors don't become too confusing. The vinaigrette is then drizzled over the salad and tossed.

The proportions of the vinaigrette are 1/3 balsamic vinegar to 2/3 olive oil. Shake in a container with a tight lid until it is blended and emulsified. The measurements will depend on how much you want. I did 1/3 c. to 2/3c. but you could do more or less.

The secret seems to be the quality of the oil and vinegar. I used some delicious ones that Stephen and Ann gave us for Christmas.

D.

Squash Quesadillas

I got this idea from the Deceptively Delicious cookbook.

My kids loved them!

Sandwich pureed buternut squash between layers of grated colby or cheddar cheese and 2 tortillas.

Cook until cheese is melted.

Whole Wheat Basil Pesto Pizza

The other night I made this and it turned out really well.  I couldn't find a battery for my camera and so didn't get a picture, darn it.  It looked delicious and tasted even better.  The kids loved it.  (I know I say this often, but it is an old running family joke: 'It's so easy and the kids just love it...")

Anyway, the crust was good and you can use it for any old kind of pizza you like:

1 tsp honey

1 1/2 c warm water

1 Tbs active dry yeast

1 Tbs olive oil

1 tsp salt

2 c whole wheat flour

1 1/2 c white flour

(I always make dough in my kitchen aid mixer.  Just make the dough in whatever you usually make dough in and knead it how you usually knead your dough). Dissolve sugar and yeast in water.  Add salt and olive oil, and the wheat flour and 1 cup of the white flour (or 1 1/4 cup of white flour if you are using your kitchen aid to knead the dough).    Knead until smooth.  Place in oiled bowl, cover with towel and let rise double twice.  Divide dough in half and roll out thin.  From here you make whatever kind of pizza you want and bake it at 425 degrees for 16-20 minutes.

I like to make a BIG batch of pesto and freeze whatever I don't use in small portions to use in pasta or for other recipes.  It is a forgiving recipe and can be made to taste.  Add more cheese or less pine nuts of it suits you.  For the pesto:

1 large bunch organic spinach washed (remember spinach is one of the "dirty dozen" when it comes to pesticides)

about 1 cup basil leaves washed

about 1/2 cup pine nuts

2-3 cloves peeled garlic

about 1/2-1 cup paremesean cheese 

about 1-2 Tbs olive oil.

Combine it all in a food processor and grind it up.  Add the olive oil last and add until it is the consistency you desire (I like it sort of a buttery consistency).

For the pesto pizza, spread a generous amount of the pesto onto your uncooked crust.  Top with grated mozzerella and paremsean cheese, and place sliced tomatoes on top.  Bake according to the directions above.

Roasted Beets

Our produce section has been selling the most scrumptious beets grown by Cal-Organics and I have been serving them up weekly.  They are delicious.  This is how I love them. I chop the beet greens off and rinse them.  Then I chop them up and stick them in a pot with a few Tablespoons of water.  Then I take the beet roots and peel them (I don't know if this is the proper way to prepare them, but that is what I do) and chop them into chunks.  I toss them with a bit of olive oil and a dash of salt and bake them in the oven for about an hour at 350.  Then about a minute or two before we are ready to eat I put a lid on the pot of beet greens and turn up the burner to high and let it go until steam comes out of the pot.  (Basically you just barely wilt them, don't overdo it or you may end up with a sort of slimy batch of beet greens).  Then I serve them up with a generous amount of freshly squeezed lemon juice.  Yum!

Delicious Brussel Sprouts

Not everyone is a fan of these veggies.  I was forced to eat them as a child and now don't have a problem with them.  But my kids do.  Millie made some delicious sprouts a few Thanksgivings ago that everyone devoured with gusto.  They featured bacon and onions and were amazing.  I bought some and made them as a side dish last night, without the bacon.  I fried up some butter and onion in a pot then added the peeled and chopped brussel sprouts, and fried them up a bit.  Then I added about a 1/2 cup of chicken broth and let them steam.  They were really good.  My kids didn't love them (yet), but ate them without tears.  I also thought they might be good with a bit of balsamic vinegar.  I'll  have to try that out soon.

Veggie Chili

[cut and pasted from Eat. Drink. Better.]

...this thick hearty stew satisfies the need for a filling, savory, spicy dish, and we call it chili in my house. It is naturally vegan and is really healthy–full of veggies and good-for-you proteins like beans and TVP. It can be made on the cheap with standard pantry ingredients and serves plenty. I like to cook up a pot and eat the leftovers for lunch.

To me, this isn’t really even a recipe, because you can modify it to suit your tastes. It’s more of a framework for a basic chili. You can alter the type of beans, add different veggies, or change the spices–whatever flavor combination works for you. A word on TVP–my own personal preference is a combination of Morningstar® Crumbles and bulk dried TVP. However, you could use all dried TVP, Morningstar® Steak or Chik’N strips, seitan, or completely omit it. However, I really feel like a liberal hand with the TVP gives it the feel of more traditional chili. Don’t forget to use local or organic whenever possible

Easy Veggie Chili
Serves six

1/2 large onion, finely chopped
1 clove garlic, minced
2 Tbsp extra virgin olive oil
1/2 c chopped carrots
1 c frozen or canned sweet corn kernels
1 c chopped bell pepper (any color will do)
1 15 oz. can black or kidney beans

1 15 oz. can diced tomatoes AND
1 15 oz. can diced tomatoes and green chilies (such as Rotel)

OR

1 28 oz can diced tomatoes AND
1/2 chopped jalapeño pepper

1/2 package Morningstar® Veggie Crumbles
1/2 cup dried TVP

1 Tbsp cumin
1 Tbsp chili powder
salt and pepper to taste

Garnishes (optional)–sliced avocado, sour cream, cheddar cheese/cheeze, chopped green onions

Directions

In a large stockpot, heat olive oil over medium heat. Sauté onions and garlic until onions turn slightly translucent, 2-3 minutes. Add all other ingredients except TVP and cheese. Stir until well combined. Gently simmer for 15-20 minutes. Taste and adjust seasonings as necessary. Add TVP and simmer for another ten minutes, until veggies are no longer crunchy. Adjust seasoning again. Serve with choice of garnishes and crackers, cornbread, or corn chips.

For Sarah and Maren

Sarah I know you told me that you can't get good produce at your grocery stores (just like the nasty stuff in NE).  I put a link for your local farmers market under the links list.  Sounds like your farmers market is up and running!  Maybe they will have some good produce.

And Maren I found a link for your area too.

Tried Lentils Lately?

Kris has been making lentil soup lately, and it is delicious. Katy brought a recipe for lentil soup with cilantro and tomatoes home from WA. I will post the recipe later. Lentils are super cheap, healthy, and full of protien and can be made into beautiful soups. Best of all, they don't need to be soaked before cooking and they cook quickly.

Whilst in England we had a DELICIOUS Puy Lentil Soup at the Orangery at Kensington Palace. I haven't found puy lentils here yet, but haven't tried SLC or the crazy-guy's import store.


Lentils are good enough to make Esau surrender his birthright to Jacob! (Gen. 25: 29-30, 34) I will post some recipes soon.

D.

Square foot Garden

Here is a link to my friends blog that Anna mentioned in her post. She has a nice post about her garden.

The Flexitarian Table

Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation gets even more complicated. How can you satisfy them all without making two (or three) completely different meals?

In The Flexitarian Table, the award-winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare -- and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.

You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme -- and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and sauté some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.

You'll find many sumptuous vegetarian dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. Or serve up a selection of easy little dishes and let your guests choose.

You'll get plenty of ideas for get-dinner-quick meals such as winter tomato soup with goat cheese crostini and Spanish-style fried eggs, and for luxurious weekend fare try cumin-spiced lamb croquettes and falafel, served with two traditional Middle Eastern sauces and whole wheat pita bread.

The Flexitarian Table also shows you how to cook with the seasons so you get the most flavor from your ingredients while you enjoy varied, sustainable meals year-round.

Recommend by my friend kmduff

(discription from www.houghtonmifflinbooks.com)