tag:blogger.com,1999:blog-1500752423652986912023-11-15T23:45:19.893-08:00Mindful BellyfulUnknownnoreply@blogger.comBlogger39125tag:blogger.com,1999:blog-150075242365298691.post-20131911540485241182018-09-17T18:35:00.000-07:002018-09-17T21:15:26.578-07:00Comfort Food for a Momma's Aching Heart<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pAbWfjlkt9FnAl9PP0fG2ErVYEDvC3qPCPBWo2Z3n79EitEY4cjqOYbRrllNeFukMXHInVg3FetdhMvpQia40xDFsQXoVCwOiUPLvSe46j_BfUpmyKh29Kc2lK7QN8G2wZTtqepu0wkP/s1600/18P_NicoLeubaJones0331Finals-1+%25281%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1065" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pAbWfjlkt9FnAl9PP0fG2ErVYEDvC3qPCPBWo2Z3n79EitEY4cjqOYbRrllNeFukMXHInVg3FetdhMvpQia40xDFsQXoVCwOiUPLvSe46j_BfUpmyKh29Kc2lK7QN8G2wZTtqepu0wkP/s320/18P_NicoLeubaJones0331Finals-1+%25281%2529.jpg" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Sarah Bork photography</td></tr>
</tbody></table>
My eldest child moved 1760 miles from home a few weeks ago.<br />
I am so proud of this person. I am well aware how lucky we are to have this exceptional human in our lives. I realize that going away to college, flying the nest, was always the goal. I know that we are among the fortunate few to have a child ready, willing and able to grow in to the next life stage. I am so grateful and proud and thrilled and honored.<br />
But that does that mean that my heart does not ache. It is not grief. It is not anger, or disappointment, or fear. But it is a very real heartache, even if it is borne of truly good fortune. I miss Nico profoundly.<br />
<br />
And so tonight, I am making meatloaf. Nico hates meatloaf. Even before Nico became a vegetarian, meatloaf was not a favorite. I, on the other hand, love meatloaf, and so does my husband Brit. Not only do I love meatloaf, but it is one of my favorite comfort foods. I love making it. I love eating it. It is a true comfort food in that it really does comfort me.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmjot3dELoRZ6ThP-EAdanC0vXRdm1rFEvI917oZVQuBap5jKvxpoxbtkH3-d7lcGSTznibmiXDl5q8pcjRW9Wq-aOzgkrpEGXWpdjo8FgynD1ITlx1yJc4JLSisLlWZ35QAvb3JgE2qU/s1600/20180917_192952.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmjot3dELoRZ6ThP-EAdanC0vXRdm1rFEvI917oZVQuBap5jKvxpoxbtkH3-d7lcGSTznibmiXDl5q8pcjRW9Wq-aOzgkrpEGXWpdjo8FgynD1ITlx1yJc4JLSisLlWZ35QAvb3JgE2qU/s320/20180917_192952.jpg" width="320" /></a>Meatloaf leaves lots and lots of room for variations. I like one with lots of diced veggies for moisture and flavor, made with relatively lean meats. And yet! And yet! I add fatty meats too, also for moisture and flavor. My meatloaf, like my missing of that kid, is full of contradictions.<br />
<br />
If you are making meatloaf at home, use what you like. If you use a mixture of ground pork and ground beef or bison, you won't need the bacon or pork fat. I had ground beef and ground bison on hand, so that is what I used.<br />
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<br />
<b>Meatloaf to Mend an Aching Heart</b><br />
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<b>1 diced medium onion</b>, about 1/2 - 3/4 cup diced. (Does not need to be exact - give or take is fine.)<br />
<b>1 diced red, yellow, green or orange bell pepper, or a mixture of any of those</b>. (I have been using the little packages of sweet peppers lately, because they are cheaper and I can easily mix the colors, which I like.) Also about 1/2 - 3/4 cup, inexact is fine.<br />
<b>3 - 4 cloves garlic</b>, diced.<br />
<b>Optional: 4 - 5 slices of bacon diced</b>, or 1/2 cup of ground pork fat. (I make homemade pate, okay? So I often have pork fat in my freezer. You will use bacon, and that will be yummy and fine.) This is truly optional - I recommend it if you are using particularly lean meats like turkey or bison. If you use ground pork, or other fatty ground mean, skip this bit.<br />
<b>1 TBSP Minced fresh herbs</b> - whatever you have on hand. Parsley is good. A little sage works. I use a combo of parsley, sage, rosemary and thyme. Both for the obvious reasons (I love that song) and because I have all 4 growing in my herb garden. If you use any sage, use it sparingly - a little goes a long way. Just parsley works fine. You just want the brightness that fresh herbs bring, so any savory herb will work.<br />
<b>Salt and pepper</b><br />
<b>2 pounds ground meat</b> - I usually use a mixture of bison, beef or pork (2 of the 3) but you could also use turkey<br />
<b>1 TBSP worcestershire sauce</b><br />
<b>2 eggs</b><br />
<b>3/4 cup bread crumbs</b> (you can use fresh bread, stale bread, crushed saltines, canned breadcrumbs, whatever. This is a binding agent, and any crumb will do.)<br />
<b>2 tsp paprika, plus more salt and pepper</b> and any other spices and herbs that strike your fancy.<br />
<br />
Pre-heat oven to 375°<br />
Place a skillet on the stove on medium high heat<br />
Finely dice the bacon, and set aside.<br />
Finely dice the onion and peppers. Place the diced bacon in your pre-heated skillet and render the fat. When the meaty bits of the bacon start to crisp up, and the diced veggies. Saute until the onions are translucent 2 - 3 minutes. While those are on the heat, very finely dice the garlic (to a paste, if you can. If not, a garlic press or finely diced is absolutely fine) Add the garlic, minced herbs and salt and pepper to the onion and pepper mixture and saute for another minute or two.<br />
Remove the mixture from the heat and reserve.<br />
In a large bowl, mix the ground meats together. In a small bowl, mix the eggs with the worcestershire sauce and add the paprika, salt and pepper. Add this and all the remaining ingredients (bread crumbs and sauteed veggies) to the meat mixture. Using your hands - really squishing stuff around - thoroughly combine all the ingredients until everything is well incorporated.<br />
Transfer the meatloaf mixture to a 9 x 13 baking pan and shape in to a loaf - you can make a circle, an oval, a heart, a square, whatever. You want the mixture to be about 2 -3 inches high - it should be a uniform width and height for even baking. I know - many recipes have you bake this in a loaf pan. You want a loaf shape, but form it by hand in a larger pan, and give the loaf some room around it. This will give you a nice "crust" on your meatloaf.*<br />
Bake for 75 - 90 minutes, to an internal temperature of 160 °.<br />
Allow to cool for at least 5 minutes (let those juices set!) before serving.<br />
<br />
*Optional: If you like your meatloaf with a nice tomato frosting (I don't - I prefer a nice crust, and some gravy) go ahead and add that before you place the meatloaf in the oven. The easiest is good old ketchup, but you can also make your own by combining a few shakes of worcestershire sauce, a couple tablespoons of barbecue sauce, 1 TBSP brown sugar, salt, pepper and a small can of tomato sauce. Mix well, and cover your loaf with this mixture before placing in the oven<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax4V1I1RtSy19wlqzprckEedEhv1RD6epZenpIaVNCySR_xUC4ez9OLJi-UG1iyOx0Fj6vLe1jv0GJ586rXUcuqPHJ07iH19zI1w6vCiuP8YfA7wp_FHi7FHhgX5Dw7oQjBXW-7eCNgTM/s1600/20180917_193358.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgax4V1I1RtSy19wlqzprckEedEhv1RD6epZenpIaVNCySR_xUC4ez9OLJi-UG1iyOx0Fj6vLe1jv0GJ586rXUcuqPHJ07iH19zI1w6vCiuP8YfA7wp_FHi7FHhgX5Dw7oQjBXW-7eCNgTM/s320/20180917_193358.jpg" width="320" /></a><br />
Best served with a fresh green salad, mashed or roasted potatoes, and a nice red wine. Enjoy! And hug your babies. They grow up faster than you think!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-40911698990737497582018-08-26T15:13:00.000-07:002018-08-27T07:59:28.720-07:00I made a thing!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIDi-hAnlbpkrKhpeggVGOWfp7ZZsIj7ucQh_bLlSlVcsELRsKfNF1-sNv-5IarDqSU1XYpmOmaS4vmZEMm66sa1WQXTgpxqS6x8RbTdCGEHtbHNPeXJuz7RB_r9FW0KiBVoLKY4ESlVC/s1600/20180826_172927.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="865" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIDi-hAnlbpkrKhpeggVGOWfp7ZZsIj7ucQh_bLlSlVcsELRsKfNF1-sNv-5IarDqSU1XYpmOmaS4vmZEMm66sa1WQXTgpxqS6x8RbTdCGEHtbHNPeXJuz7RB_r9FW0KiBVoLKY4ESlVC/s400/20180826_172927.jpg" width="216" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFHZDgP0bxNsrMW0CbBOR6gWeXO6TpWA4s1GG93seRLg6HGm6Blt9dE_o_uBAI-xliswEn60B_5CCI1T8wIrGATAfdnRrtqlVJjjFmhb2J3EdfFY5b0eHgeLQzf5-55r5gIOusEGJxgTB/s1600/20180824_124252.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFHZDgP0bxNsrMW0CbBOR6gWeXO6TpWA4s1GG93seRLg6HGm6Blt9dE_o_uBAI-xliswEn60B_5CCI1T8wIrGATAfdnRrtqlVJjjFmhb2J3EdfFY5b0eHgeLQzf5-55r5gIOusEGJxgTB/s400/20180824_124252.jpg" width="193" /></a>(<i>Yes, I know. This is primarily a food blog. I make food, and I tell you about it. But here's the thing. I had an idea for a back-to-school thing, and then I actually *did* the idea, and now I really want to post it to Pinterest.<br />But to do that, I need to write about it. So here we are.</i>)<br />
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School started this week, and notes came home, and I was reminded that teachers love two things above all others - facial tissue and dry erase markers.<br />
And as this was rattling around in my head, I was reminded of what I love - plain brown craft paper. And from these materials, an idea was born.<br />
Back-to-school goody bags for teachers!<br />
<br />
Honestly, this is just a box of Kleenex with craft paper wrapped around it, and then filled with teacher treats. You could also easily reuse a brown paper bag - cut to size - to wrap the box. Or heck, just get paper lunch bags, and fill those up! But for me, the whole idea started because I wanted to find a creative way to present a box of tissue to my kid's teachers.<br />
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The supplies needed to make the bag are:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinduXSNMrQDW8awJUJ1be_klIdhbNQNCgw1rX8H81bmVAFb4RItGRCtZYuVRZJPY1PeJ5UQkYWRaJil7KR9_j0bW3IR0TprDssZR3NIEVjYdl_IyM1OsmqRnYKQHY1MRrUiU6_blj8gZ88/s1600/20180824_124620.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinduXSNMrQDW8awJUJ1be_klIdhbNQNCgw1rX8H81bmVAFb4RItGRCtZYuVRZJPY1PeJ5UQkYWRaJil7KR9_j0bW3IR0TprDssZR3NIEVjYdl_IyM1OsmqRnYKQHY1MRrUiU6_blj8gZ88/s640/20180824_124620.jpg" width="640" /></a><br />
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<ul>
<li>A roll of craft paper (<a href="https://smile.amazon.com/Kraft-Paper-Jumbo-Roll-100ft/dp/B017TGX126/ref=sr_1_4?ie=UTF8&qid=1535148722&sr=8-4&keywords=brown+craft+paper+rolls&dpID=418HX6QOZFL&preST=_SX300_QL70_&dpSrc=srch" target="_blank">like this</a> - I usually get mine in the paint supply area of Lowe's or Home Depot)</li>
<li>A roll of brown <a href="https://smile.amazon.com/J-V-Converting-FPPT-01-BRN07560-Packaging/dp/B004MSQ0FK/ref=sr_1_8?ie=UTF8&qid=1535149218&sr=8-8&keywords=kraft%2Bpaper%2Btape&th=1" target="_blank">packing tape</a> (but really, you could use scotch tape and that would be fine).</li>
<li>Markers</li>
<li>Googly Eyes</li>
<li>Scissors</li>
<li>A box of Tissue</li>
</ul>
<br />
Measure out about 32" of paper - you want a little overlap, to keep the items in the "bag" secure.<br />
<br />
Fold the bottom edge of the paper up about half an inch, just to give yourself a clean edge.<br />
Fold the top edge twice, so you get the same clean edge - folding it twice means the fold itself also has a clean edge - dig?<br />
Fold one side, so that when you wrap and tape your outer edge is also nice and straight.<br />
<div style="text-align: right;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1GIh4BqA4cbHe6JApy3zKTQVt7s5E50TKS7AZs1y7wTPCYArnk8ordOhT9ULU-5uoJNO4t1p5jwX1ydwWFfPI2YhLK2RkauTn4hiR_z08B7CXjdaaCKt3YnNnNwlA4wk-dG8eJpH5TR-/s1600/20180824_130511.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="778" data-original-width="1600" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1GIh4BqA4cbHe6JApy3zKTQVt7s5E50TKS7AZs1y7wTPCYArnk8ordOhT9ULU-5uoJNO4t1p5jwX1ydwWFfPI2YhLK2RkauTn4hiR_z08B7CXjdaaCKt3YnNnNwlA4wk-dG8eJpH5TR-/s400/20180824_130511.jpg" width="400" /></a><br />
Of course, it's easiest to draw on the paper when it's flat, so eyeball the center of the paper, and decorate it before you start wrapping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4CnyInESy1WQ2JFcd-XpMGQqGvbRK2LxzF_caRGucxRppnmRXvqaPZnN6lO380flOnBopwvmJG44TjvMqezC6xtvXeRO_o1DyaDtQKY4CA86RjRDAXZgiKEIyw7bTJrBYgKHJ-q4UmN4/s1600/20180824_131029.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4CnyInESy1WQ2JFcd-XpMGQqGvbRK2LxzF_caRGucxRppnmRXvqaPZnN6lO380flOnBopwvmJG44TjvMqezC6xtvXeRO_o1DyaDtQKY4CA86RjRDAXZgiKEIyw7bTJrBYgKHJ-q4UmN4/s320/20180824_131029.jpg" width="153" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJhyphenhyphenct-nIKcBVTlIwvxVl5gV3y29K82Frq-gIa0SaJZSvV39-0TpxnXu4_ckBTJnVREPaK_9OBrqSBGfBROG729ooDwtba09bmv2ObajZTEQBXTIfA20hZ94GSjBgLlF-D4rANNbeJjI5/s1600/20180824_130732.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqJhyphenhyphenct-nIKcBVTlIwvxVl5gV3y29K82Frq-gIa0SaJZSvV39-0TpxnXu4_ckBTJnVREPaK_9OBrqSBGfBROG729ooDwtba09bmv2ObajZTEQBXTIfA20hZ94GSjBgLlF-D4rANNbeJjI5/s400/20180824_130732.jpg" width="400" /></a>Wrap the paper around the base of a box of tissue, and tape in to place.<br />
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<br />
Tape around every edge of the box, so that nothing falls out of the bottom. Also tape along the seam of the paper.<br />
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Once you've made the bag, all that's left is to fill it with goodies!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Eg4ZqT_Y1CWsB3lUACLOk55z73lN25-xTGGGic_h45Vj5oXpBuUnZDrWmKdYKJoLZodFui8VQeD-Js9P89qy2fiVLyhUI-ocyH5RbfEpyDIjt1YthGAJ2PdJg2pRKE_7RGHKaqK2gn0/s1600/20180824_125219.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8Eg4ZqT_Y1CWsB3lUACLOk55z73lN25-xTGGGic_h45Vj5oXpBuUnZDrWmKdYKJoLZodFui8VQeD-Js9P89qy2fiVLyhUI-ocyH5RbfEpyDIjt1YthGAJ2PdJg2pRKE_7RGHKaqK2gn0/s400/20180824_125219.jpg" width="400" /></a><br />
My kid is taking lots of computer-based classes, so we made sure to include the compressed air dusters as a nod to those teachers. We also included white out tape, and expo markers because they were requested by some classes. And finally, chocolate. Because we're no dummies.<br />
Other ideas! Use the smaller size kleenex boxes, and include flowers. Make homemade treats like cookies or brownies, and include some of those.<br />
<br />
There's no harm in starting the year by buttering up the teachers, right?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkKhMbmW2UEb_i6t3WFdU4QsXySbgq8mvb-AFtXtjUMkXCjHInoiMeJf14hagqdL1ZsPrmM083JunYdZw5IJzeLzuYbYiI7nBczUMw7UT0cs3D65hrvw2SpmgA7ZhB5sAwdodNTRNODzf/s1600/20180824_125132.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="778" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkKhMbmW2UEb_i6t3WFdU4QsXySbgq8mvb-AFtXtjUMkXCjHInoiMeJf14hagqdL1ZsPrmM083JunYdZw5IJzeLzuYbYiI7nBczUMw7UT0cs3D65hrvw2SpmgA7ZhB5sAwdodNTRNODzf/s640/20180824_125132.jpg" width="640" /></a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-82637980977576955412018-08-24T12:30:00.000-07:002018-09-17T20:33:17.647-07:00Hatch Chile Stew!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSjRM9__KkiK4-wWbFoWuNc4sq4wOxxJiJxycNDFLu9pxKrOy6x1UuSAlNb94CTZ_urEERbok7DT6RM8B3_gfJ7pka5tgHnR-UZI7fQProlgtXN2I9hVMYOT_I_4EPZUbbYZJ7mg5b8sw/s1600/20180824_114611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="778" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSjRM9__KkiK4-wWbFoWuNc4sq4wOxxJiJxycNDFLu9pxKrOy6x1UuSAlNb94CTZ_urEERbok7DT6RM8B3_gfJ7pka5tgHnR-UZI7fQProlgtXN2I9hVMYOT_I_4EPZUbbYZJ7mg5b8sw/s640/20180824_114611.jpg" width="640" /></a></div>
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<span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Yes, I'm one of those
people who celebrates hatch chile season. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">Honestly, as a native of
Arizona, hatch chiles have always been an important part of my life. I grew up
on open faced quesadillas covered in green chiles (cheese crisps!) and I have
fond memories of women on both sides of my family making green chile stew every
year, during chile season. To me, it's like making turkey for Thanksgiving, or
tacos for Tuesday. It's not something I question or give too much thought to -
it's just what you do when the chilees show up at the grocery store every
year. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: black; font-family: "times new roman" , serif; font-size: 13.5pt;">And yes, living in
Austin, we're lucky. We have grocery chains that set up rolling roasters and
roast the chiles in the parking lot, and sell the roasted chiles in the produce
section.<br />
This is how I buy my chiles - roasted and ready to go. <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">They don't sell them like that where you live, or you prefer to buy yours fresh?</span><br /><span style="font-size: 18px;">No worries - hatch chile season is such a big deal, that local news stations provide how to videos like this:</span><br /><span style="font-size: 18px;"><iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/6behYP2ewp4" width="480"></iframe></span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;"><br /></span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Our family stew is pretty simple. And although there is some occasional controversy over the use of potatoes (there are those who prefer it without), most of us make it in a similar way, following the basic tenets of a good stew. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Green Chile Stew</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">4 - 6 pounds of pork meat (butt or shoulder, usually), cut in to chunks. (Trim and reserve the larger pieces of fat.)<br />1 tbs olive oil</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">2 - 3 tablespoons all purpose flour, with an (optional) 1 - 2 tablespoons corn meal added.<br />8 - 10 roasted hatch chiles</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">1 medium onion</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">4 - 5 cloves of garlic, diced or smashed</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">3 - 4 russet potatoes, diced (chunks should be about half the size of your stew meat chunks)</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">4 cups beef, chicken or vegetable stock (I prefer beef, but whatever you have in the freezer or pantry will work)<br />2 - 3 tablespoons fresh cilantro, diced</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">1 tsp dried oregano, or 1 tablespoon fresh</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">1 teaspoon cumin (or more, to taste)<br />salt and pepper to taste</span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Plus, any other seasonings you like - similar to what you would add to pinto beans or taco meat - dried chili powder, white pepper, etc. I have been using Penzy's Adobo seasoning mix, and I unabashedly love it.* </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Pre-heat your over to 275 degrees. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Pre-heat a large dutch oven (or other stove to oven safe vessel) on medium high on your stove-top. Add the olive oil. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Trim fat from roast, and add it to the olive oil. Melt this fat while you cube the rest of the roast. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Mix together the flour, corn meal and dry seasonings. (Not the cilantro or oregano, though, just the dry spices.) </span><br /><span style="font-size: 18px;">Dredge the stew meat in the flour mixture. </span><br /><span style="font-size: 18px;">Brown the meat in batches in the dutch oven - you'll need to do it in 3 - 4 sections so that you don't crowd the pan, and everything is resting on the bottom of the pan. Give it a couple minutes per side, flip it, and when it is seared all over, remove to a plate or bowl reserved for this. Remove the extra fat and discard. (Much of it will have melted in to the pan - leave that, and just take out the still-solid bits. These can be discarded, used to bribe the dog, or snacked on - basically homemade chicharrones). </span><br /><span style="font-size: 18px;">Once all the meat is browned and has been removed from the pan, add the diced onions and saute for a couple minutes, until translucent. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Add the garlic and saute for another minute or so. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Deglaze the pan with the beef stock. (You can also deglaze it with any wine you might have open, a few glugs of beer, or if you're feeling fancy something like Ancho Reyes Chile liquor, a little vermouth or sherry, or whatever you like to deglaze with.)<br />Add the rest of the stock. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Return the pork to the pan. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDggGA2YMBZFbkyYSc1T6AWg5FvI6ShtM-o_pWLZYPoiH2E04ILJKApkfJsSbpxWeD6JF9kUMieZiqtaRlBE24F_J2daOVj9SWmDNjHqnDB9CDE7mmjGs2artOCFSYxzAoYRh1DjOik-P/s1600/20180824_114758.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="778" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDggGA2YMBZFbkyYSc1T6AWg5FvI6ShtM-o_pWLZYPoiH2E04ILJKApkfJsSbpxWeD6JF9kUMieZiqtaRlBE24F_J2daOVj9SWmDNjHqnDB9CDE7mmjGs2artOCFSYxzAoYRh1DjOik-P/s320/20180824_114758.jpg" width="153" /></a><span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">Add the diced hatch chiles, oregano, cilantro and any additional seasonings you feel would enhance the flavor. (Don't add the potatoes yet.)<br />Once the stew starts to bubble, cover it with the lid, and transfer to the pre-heated oven.<br />Bake for 90 minutes.<br />Add the potatoes.<br />And sometimes, at this step, I add a few more diced chiles, so that the stew benefits from the flavor of the now-mostly-melted chiles, and some additional, more solid chiles.<br />Bake for another hour.<br />Serve with tortillas, fresh cilantro, diced fresh onion, and shredded monterrey jack, cheddar jack, or a mild cheddar cheese. </span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: 18px;">*And no, they're not sponsoring me. I wish! Maybe when we grow the readership past my family and friends.....</span></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-150075242365298691.post-56403005049871031232016-01-26T21:07:00.000-08:002016-01-26T21:07:09.801-08:00Watch This SpaceWhy Hello!<br />
It's been a while, hasn't it?<br />
I spent the whole summer in Europe and only checked in once!<br />
We bought a new house with a kitchen I can really work in and I haven't even told you about it!<br />
Well, keep your eyes peeled on this space.<br />
I'm not much for New Year's Resolutions. I prefer to wait, until the first week of February. You see, that's when I celebrate my birthday. And that's when I like to launch my resolutions. The crowds are gone, my head is clear, and I've had a month of being inspired by everyone else.<br />
I can give you a preview though. I've already locked on few.<br />
This year I resolve to post 2 - 3 times a week.<br />
I resolve to share my love of local and sustainable eating with a broader audience.<br />
I resolve to do this thing!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-47505434843074761822015-06-09T11:11:00.001-07:002015-06-09T11:11:38.771-07:00La Vie Française<div class="separator" style="clear: both; text-align: center;">
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<b>Bonjour! </b><br />You have to imagine me saying that in my very best Julia Child. That's where this started, really. With Julia, and the brave way she just jumped in to France.<br />
<br />We're in France. I'm in France. My husband and my kids are in France. We sold our house in Austin, TX, put everything we own in storage and we rented an apartment in France. Sérieusement!<br />
It sounds crazy, right? It is.<br />
<br />
But I really wanted to cook in France. I really wanted to eat in France. And I really wanted to see what would happen to my kids' brains and gumption if we just really tried something totally new. In France.<br />
So far these kids are killing it. I mean, seriously. My daughter has become the family expert on the French language, and my son has joined me in my quest to try the pain au chocolate at every patisserie within walking distance. We are ALL IN.<br /><br />
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<tr><td class="tr-caption" style="text-align: center;">Lettuce even bigger than Jimmy Neutron's Head!</td></tr>
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So far, the eating is good.<br />
The wine, the cheese and the pastry are all MUCH cheaper than in the US and much yummier. I knew they would be delicious. I'll admit that I have obsessed on the fact that cheese outside of the US is more authentically made with unpasteurized milk. I've felt robbed for years. I just want that real cheese! I expected it to be good. But I didn't expect it to be so cheap. I bought a sampler of 5 cheeses for 5.5 Euros (about $7) - any single piece of cheese in the assortment would have cost that much alone at Whole Foods. And the cheese was all fantastique!<br />
<br />
A chocolate croissant is less than a buck.<br />
We got the most amazing peaches, cherries and strawberries I've ever tasted and I paid for it with change! (In fairness, there are 1 Euro and 2 Euro coins, but still.)<br />
Just look at this lettuce! It was so much like a huge zinnia - I can't even tell you - just layer on layer of leaves packed tight into a neat little half sphere.<br />
We are going to eat our way through Europe. I'll try and keep you posted. In between bites.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-67709172457055330142012-10-22T19:36:00.000-07:002012-10-22T19:36:01.827-07:00More Chilies! Open-faced chicken chili sandwichesWe are getting some really beautiful produce from our farm share this fall. I was originally feeling overwhelmed, honestly, by the number of peppers, but I am now feeling inspired. Tonight I needed to get dinner together quickly, and chilies played a central part. Chile peppers are cholesterol free, low in sodium and calories, rich in Vitamins A and C, and a good source of folic acid, potassium and Vitamin E. They are also delicious. And although they have a reputation for being hot, the ones we've gotten this week are mild and flavorful. This recipe also uses some of the green tomatoes we received. I recently realized how good they are grilled, and the texture and flavor pay a key part in the following recipe. <br />
I use a chicken breast in this, because it's what I had in the house. But this would also be good with pork chops, fish fillets (really, really good, although I would leave off the cheese), hamburger patties, veggie burgers, or, really, nearly any protein you like with bread.<br />
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<tr><td class="tr-caption" style="text-align: center;">I lost a little of the cheese to the pan I covered it with - but look at those chilies!</td></tr>
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This meal is very simple, but you're going to have several elements going at once. You'll want to pre-heat a frying pan on the stove top. And you're also going to want either a stove-top grill (which is what I used) or a broiler pan in the oven. You could also do this on the oven on a cookie sheet. It's EASY,<br />
<br />
<br />
<strong><u>Green Chili Chicken Melts</u></strong><br />
One green tomato (Optional)<br />
One half mild white or yellow onion, sliced<br />
4 mild green chilies, medium sized, sliced into rings<br />
4 chicken breasts<br />
4 slices of bread<br />
4 slices of cheese (provolone or Monterrey jack would be good....)<br />
4 TBSP mayo<br />
1 tsp Worcestershire sauce<br />
1 tsp Dijon mustard<br />
Salt & Pepper<br />
Olive Oil<br />
<br />
Okay - we're going to have a few elements going at once here. But the whole process is about 15 minutes once you have the veggies sliced.<br />
Drizzle olive oil in a saute pan over medium heat. Once it's warm (sizzles if you drip a little water) add the peppers and onions, and a pinch of salt and pepper. Stir occasionally, over medium low heat, as you complete the next steps. Just keep an eye. You want them to soften, and take on a little color, but you don't want them to brown or get too burned or crispy. Just give 'em a stir every minute or two.<br />
Rub a little olive oil on the chicken, and sprinkle with salt a pepper. Place on the grill pan, or the broiler pan. <br />
Drizzle both sides of tomatoes with olive oil, and sprinkle with salt and pepper. Add the tomato slices to the pan. Broil or grill for 2 - 3 minutes, and flip the tomatoes ONLY. Broil or grill another 2 - 3 minutes and remove the tomatoes. (Look at 'em. They should be lightly browned and soft. If not, give them a few more minutes.<br />
After 5 - 7 minutes cooking time, the chicken will be ready to flip, and the tomatoes will be done. Flip the chicken, and use a spatula to remove the tomatoes to a plate or cutting board for assembly.<br />
While the chicken and tomatoes are cooking, mix together the mayo, mustard and Worcestershire together in a small bowl, and set aside. <br />
Remember to give the chilies a stir during this time - every few minutes - over low heat. <br />
When the tomatoes are done, add the slices of bread to the pan. The bread will also need just 2 - 3 minutes per side. If you're using a grill you'll get some nice grill marks, and if you're broiling, you'll get a light brown toast. You just want to warm the bread, and give it a very light toasting. <br />
The chicken and bread should be done about the same time. But don't stress if they aren't. Remove the toast, and set aside. The chicken should cook for 5 - 7 minutes per side. When it's thouroughly cooked, top each piece with 1/4 the chili and onion mixture, and top that with cheese. If you're using a grill, you'l want to cover the chicken to help the cheese melt. (Honestly? I flip the pan I just used upside down and cover the chicken with that, to help melt the cheese. The residual heat from the pan helps it along and the depth of the pan gives it some room.)<br />
While the cheese melts, spread a tablespoon of the mayo mixture on each slide of bread, and top with the grilled tomatoes. <br />
Add the chicken breast.<br />
Eat wtih a knife and fork OR top with a second piece of toasted bread. (Adjust recipe to 8 pieces in that case, and make sure and grill all 8!)<br />
Does it sound complicated? It's really not. You're just cooking a chicken breast and topping it with some sauteed chili peppers and cheese. That's it. Fast and easy. Really!<br />
And yum!<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-3268100559269211612012-10-21T19:48:00.002-07:002012-10-21T21:05:16.750-07:00Cabrito Chili with Cornbread Topping<div class="separator" style="clear: both; text-align: center;">
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It's finally cooling off here in Austin. Well, some days. And some days are not. We had a little cold spell a week or so ago, and I decided to make chili. Chili, it turns out, was a fairly elegant solution to the question, "What does one do when one receives goat stew meat in ones meat share?" Goat chili, cooked low and slow, is delicious. But this recipe would work with any stew meat, really.<br />
One of my favorite chili recipes is from <a href="https://www.dellshare.com/Global/CommonSite/Frames.aspx?url=%2FGlobal%2FCommonSite%2FMapToUrl.aspx%3FMenuText%3dadvertFiles%26FileId%3d1532143%26Args%3dActivityID%3d103643">Alton Brown</a>, and involves using a jar of salsa. As much as I enjoy this recipe, I decided to play with it and see if I could adapt it to use up some of the beautiful peppers we've been getting in our farm share. And the final kick? I also had a hankering for a cornbread topping. I cooked the chili in a dutch over, made a batch of cornbread and layered it on top, and baked it in the over. Soooo good!<br />
This isn't a soupy chili - this is meant to be more like a casserole - a ramped up version of something you might find at a potluck. The chili is very thick, and the peppers give a lot of texture and flavor to the stew. <br />
The basic idea here is making a pepper heavy salsa out of fresh vegetables. <br />
<br />
<strong><u>For the pepper "salsa":</u></strong><br />
1 cup diced fresh peppers (About 3 - 4 medium/large peppers and a few small, too. These can be Anaheim, lipstick, green, red, or whatever you have on hand. Mild peppers will make a mild chili. Hot peppers will make a hot and spicy chili. Mix and match! Use several mild to give you the volume you need, then add a few small, hot ones for some spice!)<br />
1 onion<br />
2 - 3 cloves of garlic<br />
1 can stewed tomatoes, or 2 - 3 fresh tomatoes<br />
Combine all the ingredients in the bowl of a food processor, and process until finely ground to a salsa-like texture.<br />
<br />
<strong><u>For the chili:</u></strong><br />
2 - 3 TBSP Canola Oil or Olive Oil<br />
1/2 cup cornmeal<br />
3 TBSP Chili Powder (or to taste)<br />
2 tsp cumin<br />
1 tsp salt<br />
1 tsp pepper <br />
(All of the seasoning can be adjusted to taste)<br />
2 lb stew meat (goat, beef, bison, pork, whatever! I often combine 2 or 3)<br />
1 bottle beer (try and use something dark and flavorful, but not too complex. Something you'd drink with a burger....)<br />
2 - 3 cups beef broth, or any broth on hand<br />
<br />
Heat the oil in a dutch oven. Add the stew meat in batches, evenly browning the meat. (Add just enough meat per batch to cover the bottom of the pan, and get it just a bit brown on each side. Remove the meat as it browns and process the rest in batches.)<br />
When all the meat is browned, remove it all from the dutch over, and add the pepper mixture, and the bottle of beer, and "deglaze" the pan - scrape the tasty bits of brown meat and flavor from the bottom. Add the cornmeal, the salsa you made, the spices, and the meat. Add enough broth to cover all the meat, plus an inch or two. Place the lid on the dutch oven and place the dish in a 325 degree oven for 3 - 4 hours. The slow even heat will cook the goat (or any meat you use) to a nice, tender braise.<br />
When the chili is done, or close to done, mix up your favorite cornbread recipe. (You don't need to take the chili out of the oven for this, but don't forget to reset the oven temp to match your cornbread recipe!)<br />
Remove the chili from the oven and spread the cornbread batter evenly over the top. If you want, add a layer of grated cheddar to the top! Bake according to the cornbread recipe - no lid. <br />
Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-44757903945182987932012-01-09T20:28:00.000-08:002012-01-09T20:39:13.619-08:00Beans, Beans, the Musical Fruit!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4wcDq2Wc5aIXURIAqzOImOCXqXI8rR70HqWdiHIYx0MNdFzcuRLkMC6YQsuldd20OsGqrZOlIe13n7M1yFpjdBtI_7pZZK8iPESrETpcogxRxs6kue9-NXRXoS1klNoDyxpdQwrDhxqC/s1600/DSC09195.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4wcDq2Wc5aIXURIAqzOImOCXqXI8rR70HqWdiHIYx0MNdFzcuRLkMC6YQsuldd20OsGqrZOlIe13n7M1yFpjdBtI_7pZZK8iPESrETpcogxRxs6kue9-NXRXoS1klNoDyxpdQwrDhxqC/s320/DSC09195.JPG" width="214px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doesn't everyone display their beans?</td></tr>
</tbody></table>I love a good pot of beans. I always, always have. I grew up in Phoenix in a single parent household, with a plant based diet. One of the staples of our diet growing up was a good pot of beans, and to this day. I love 'em. There are so many wonderful varieties of beans out there. I have to admit, I have a little bit of a bean buying addiction. Our local co-op sells so many types, and I can't help buy buy ones I've never tried before. I also love going back to old favorites, and some of the ancient Native American varieties. I'm sure it seems super-whack, but I get excited about a good bowl of beans.<br />
The great thing about beans is they're a wonderful way to provide a no or low-meat meal to your family without cooking for hours. Satisfying and warm, a pot of beans can be prepared with a minimal amount of work, and they're a great source of protein, fiber, and vitamins and minerals. And honestly? After the excesses of the holidays, I'm happy to eat something so healthy and satisfying.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I was hesitant to post about beans at first. To me, they seem so basic. Honestly? Refried beans were my first solid food. I've been making pots of beans since I was old enough to reach the stove. And then a friend (or two!) reminded me that part of the point of this blog is to share the things I love to eat with other families who are striving to eat non-processed food without cooking for hours.And of course, beans are the perfect slow-cooker food. And really? That's kind of the whole point. It's so important to me to find healthy food that I can feed my family while balancing the demands of a full-time job and the responsibilities of home life.</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">And so, my recipe for beans. Please note, there is all kinds of room for improvisation in this recipe. I'll write down the basics for you, and then give you a few notes about where you can make changes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWE89j3-Tt_0RRUk2gIATSeXfPA38OVnflePZkXMk8NN5BpXMfcT3p10qVsxzDzCCVcgMMzQOz9oiDjmrkvkJRkc8uGySK-V0iEUO0e57SGW_1apl-O27-k5fRR4MmzrOapbCMfPAsGGZV/s1600/DSC09198.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="266px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWE89j3-Tt_0RRUk2gIATSeXfPA38OVnflePZkXMk8NN5BpXMfcT3p10qVsxzDzCCVcgMMzQOz9oiDjmrkvkJRkc8uGySK-V0iEUO0e57SGW_1apl-O27-k5fRR4MmzrOapbCMfPAsGGZV/s400/DSC09198.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beans are not particularly photogenic. But hey! <br />
You can see the vintage cake plate I got for Christmas!</td></tr>
</tbody></table> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Slow Cooker Pinto Beans</u></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lb pinto beans</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small onion (or 1/2 large onion), finely diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 - 2 small carrots (or 1 large carrot) finely diced</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 - 2 small peppers, or 1 large bell pepper, diced. <span style="font-size: x-small;">(I love to use the little mild or spicy peppers I get in my farm share. Jalapenos are great too, as are Anaheim or Serrano, depending on how hot you like it.) </span>(Optional)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can diced tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 - 6 cloves garlic, finely diced (more or less depending on your family's taste)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp ground cumin</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp ground pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp oregano</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp paprika</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 chipolte in adobo sauce, finely diced (optional)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 - 3 tsp salt, or more, to taste (Do NOT add until after the beans are cooked)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 Tbsp vinegar, or more, to taste (Do NOT add until after the beans are cooked)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>The night before you plan to eat the beans -</u> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rinse beans in a colander or strainer, and place in the insert of your slow-cooker. Cover beans with water and nearly fill the pot. Cover with lid, and leave to soak overnight at room temperature.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Dice the onion, carrot and garlic, and place in a small container to store in the fridge overnight. I also like to add the other seasonings to the diced veggies at this point, so it's all ready to dump in the slow-cooker in the morning. So, add the cumin, pepper, oregano and chipolte, and store in the fridge overnight.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>In the morning - </u></div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Drain and rinse the soaked beans, and return to slow cooker. Add the diced veggies and seasoning from the fridge, and add the can of diced tomatoes (juice and all). Cover with water plus 2 - 3 inches of water above the "bean line". (Some of the water will evaporate, and some will be soaked up by the beans. You want to make sure there's enough to keep the beans covered while you're out earning a living.)</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Set the slow cooker to low for 6 - 10 hours (the longer they cook, the softer they'll be. I like 'em anywhere from al dente, to falling apart. For most people, 8 hours will be perfect. Alternately, you can cook them on high for 5 - 6 hours.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><u>After the beans cook -</u></div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the salt to taste, and a tablespoon or two of vinegar. (I like to add a good vinegary hot pepper sauce, honestly, but I like it spicy!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garnish the beans with your choice of sour cream, grated cheese, chopped cilantro, diced raw onions, diced scallions, salsa and/or hot pepper sauce.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I LOVE homemade cornbread with a pot of beans, but corn chips, tortillas and rice are all good, too.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As you work with this recipe, you might want to try it with various beans. Black beans. Kidney beans. 7 bean mix. Adzuki beans. The choices are endless.....</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can also play with the seasoning. Want chili beans? Add a tablespoon of chili powder. Plan on making an Italian bean soup? Use white beans, and leave out the cumin and hot peppers. Add a bay leaf. Like your beans smokey? Add some smoked paprika, or chipolte powder. And there's always the ol' pork fat option. A little bacon or a smoked pork knuckle would go a long way in a pot of beans.... I usually do mine without any meat, but I also tend to think if you have a family member who feels they *need* meat in their supper, using just a little as seasoning is better for your bodies and the planet than loading up your plate. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Enjoy those beans! Toot Toot!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-2859287788699795062011-06-11T19:40:00.000-07:002012-10-21T21:03:32.574-07:00Bruschetta - where tomatoes SHINEMy daughter loves bruschetta. She requests it all the time. When we picked up our farm share this week and she saw the tomatoes and the basil she immediately shouted for bruschetta. <br />
<br />
<br />
I also love bruschetta. I love it for its simplicity. It’s a “cruda” at its best – simple, flavorful ingredients chopped roughly and combined simply. It’s also a perfect summer dish. Bruschetta makes a simple, flavorful use of all kinds of amazing ingredients, with simple basic preparations. Because of the bounty of tomatoes this year, I’m posting a traditional tomato recipe today, but look around on-line and I’m sure you’ll find recipes using chick peas, roasted garlic, olives, anchovies, eggplant and all kinds of amazing ingredients. But for today, we’re going for summer simplicity. This is also a perfect summer recipe because nothing gets cooked, meaning you’re not introducing any heat to your kitchen!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACta6bjpWxx-ajzwry42wqmtBHDN8bQZu73VwicXBOE6_PN8AWCmy71gJtwZIbrLhtxESg2CU1WBxOTXRzrn-6w6ioDw3GhpH8XyMDX6VNNnVgHlI65_-p83C0v_WDU25uWhYBf2xIcsN/s1600/2011-06-11+14.46.40.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACta6bjpWxx-ajzwry42wqmtBHDN8bQZu73VwicXBOE6_PN8AWCmy71gJtwZIbrLhtxESg2CU1WBxOTXRzrn-6w6ioDw3GhpH8XyMDX6VNNnVgHlI65_-p83C0v_WDU25uWhYBf2xIcsN/s200/2011-06-11+14.46.40.jpg" t8="true" width="200" /></a>What kind of tomatoes should you use for this? You can use ANY tomato you have. I used the beautiful little black cherry heirloom tomatoes. I halved the very small ones, and quartered the larger ones, so that I had uniform sized pieces. In the recipe below I call for “diced tomatoes” - but halving and quartering smaller heirloom cherry varieties is good, too.</div>
<br />
<strong><u>Tomato Basil Mozzarella Bruschetta</u></strong><br />
• 1 cup diced tomatoes <br />
• 3 – 4 leaves basil, stacked, rolled and sliced very, very thin. (<a href="http://en.wikipedia.org/wiki/Chiffonade">Here’s a description of the chiffonade technique</a>)<br />
• ½ cup diced FRESH mozerella – use fresh, seriously. It makes a huge difference.<br />
• 1 tbsp olive oil (a drizzle)<br />
• 2 tsp balsamic vinegar (a smaller drizzle)<br />
• Salt & Pepper to taste (a pinch and a grind if ya’ know what I’m saying….)<br />
• A baguette or a loaf ciabatta or some other chewy, crusty, lovely bread, sliced.<br />
<br />
Combine everything BUT the bread in a bowl and stir to combine. Spoon the mixture on to the sliced bread. Some people start with toasted bread, and that’s good too. Toasted bread will maintain more texture when the wet tomatoes are introduced, and for parties or any time the bruschetta will sit at all, this is preferable, and you should toast the bread. But at home, we like the bread untoasted, so it soaks up all of the juices. (But then you have to eat it right away, so it doesn’t get soggy, dig?)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhe7EcBp6H7vpUrFs_posyYFgsPJ6UcCgwugsh-B9lROGWDLIyW28VaQBFlAvpA6QYuumq60T67yR4X_siJ7hs-jaDZR3q0oU_8D0hEzWXOlgMr5MemcJ_ZogI7QdQ9M7d8PvS8Ef4xzR/s1600/DSC08784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhe7EcBp6H7vpUrFs_posyYFgsPJ6UcCgwugsh-B9lROGWDLIyW28VaQBFlAvpA6QYuumq60T67yR4X_siJ7hs-jaDZR3q0oU_8D0hEzWXOlgMr5MemcJ_ZogI7QdQ9M7d8PvS8Ef4xzR/s320/DSC08784.JPG" t8="true" width="320" /></a></div>
This is such a simple appetizer, but we also enjoy it as dinner on easy nights, with maybe a little deli meat, maybe some olives, maybe a bowl of <a href="http://mindfulbellyful.blogspot.com/2011/06/summer-gazpacho.html">gazpacho</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-78437163022887995992011-06-11T13:38:00.000-07:002011-06-11T19:37:13.794-07:00Summer! Gazpacho!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuOxtVT9J58zgOl_VG_impxc0INKDIoTXkA1LIeQmXebNodvvL6y-XifrR81O0SedO1Nh44e0oaho8wxAf9kGxShZhNSnIt806iRlNx-mgxSBKlTWIyo_E4l4k7oE6yd5cmM83Phwg35e/s1600/DSC08521.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuOxtVT9J58zgOl_VG_impxc0INKDIoTXkA1LIeQmXebNodvvL6y-XifrR81O0SedO1Nh44e0oaho8wxAf9kGxShZhNSnIt806iRlNx-mgxSBKlTWIyo_E4l4k7oE6yd5cmM83Phwg35e/s200/DSC08521.JPG" t8="true" width="200" /></a></div>We are definitely in the thick of summer here in Austin, and it’s only June! It’s too hot! It’s too hot to cook, it’s too hot to eat & it’s way too hot to be hanging out endlessly in the kitchen. But as usual, nature has the answer. The veggies being harvested right now are exactly the veggies you need for one of my very favorite summer soups. In fact, the vegetables this year are amazing. I don’t know how our farmers here in Austin are managing in this crazy weather, but we are getting such gorgeous produce. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zhSePTYNgTboARYpLwTzsV5oAGgI5Xru2UaZtnEdYS1y4C_BLIfg091f6aNOi_nRpWb3jNKr67SZiJQCWPg2f4Lfq_XBuns_hHpXJilzCGYLoVt1d6TFAwAjw9KLsS7VTLY9fH1tLZs0/s1600/DSC08791.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zhSePTYNgTboARYpLwTzsV5oAGgI5Xru2UaZtnEdYS1y4C_BLIfg091f6aNOi_nRpWb3jNKr67SZiJQCWPg2f4Lfq_XBuns_hHpXJilzCGYLoVt1d6TFAwAjw9KLsS7VTLY9fH1tLZs0/s200/DSC08791.JPG" t8="true" width="200" /></a></div>Between the heat, and the bounty, I couldn’t wait to make gazpacho. Seriously. When I picked up my farmshare last week all I saw was the complete palette of raw ingredients for the perfect cold summer soup. And yes, I’m goofy thrilled to be able to make this soup almost entirely with produce from our local farms.<br />
<br />
<strong><u>Fresh Tomato Gazpacho</u></strong><br />
• 4 fresh tomatoes, diced & divided in 1/2<br />
• I fresh cucumber, seeded & diced & divided in 1/2<br />
• 2 fresh bell peppers, seeded, cored & diced & divided in 1/2<br />
• 2 cloves garlic, peeled & diced<br />
• 1 small handful fresh parsley, rinsed and diced<br />
• 3 – 4 leaves basil, diced<br />
• ¼ cup red wine vinegar<br />
• 3 tbsp olive oil<br />
• A dash or two of Worcestershire sauce<br />
• 1 tsp salt<br />
• Several grinds of fresh pepper<br />
• 4 – 6 cups tomato juice, divided<br />
• A few shakes of hot pepper sauce (like Tabasco or Louisiana hot sauce – this can be added to the whole batch or to individual bowls at the preference of the eater)<br />
<br />
Place ½ of the diced tomato, cucumber & bell pepper in a large, pretty bowl and reserve.<br />
<br />
In the jar of a blender, place the diced garlic, parsley, basil, red wine vinegar, olive oil, Worcestershire sauce, and hot pepper sauce (if using in whole batch) & 1 cup tomato juice and blend until smooth. (The idea here is to get all of the garlic and herbs blended evenly throughout this “flavor base”.) <br />
<br />
To the mixture in the blender, add the remaining ½ of all of the diced vegetables. Blend until mixture is consistent and smooth – but still textured, about 30 – 60 seconds.<br />
<br />
Add this mixture and 3 cups of the remaining tomato juice to the bowl of chopped veggies. Now take a <br />
look. Is it too thick, or just right? If you’d like it to be a little thinner, add more tomato juice.<br />
<br />
Chill for an hour or so, to allow the flavors to blend, or you can eat right away. It keeps well in the fridge for 2 – 3 days, and works great packed for lunch. I like mine with a little cheese and crackers, or bruschetta. And don’t forget the pepper sauce!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-91338141787611460112011-04-29T22:40:00.000-07:002012-10-21T21:06:08.227-07:00What to do with all those greens?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HhIo87y7SbisvVPZ2klIiWq-p62IAeAMniiArWAWChZeOpLovf5hxHTGCCOPkeVRVwDQo1kligfaCNTPqB1vokHYyoqQBYoBPKG16vezaDvg-I-Crhb-0p7tVso7U-4gEPqmDfP-J7Hk/s1600/DSC08094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HhIo87y7SbisvVPZ2klIiWq-p62IAeAMniiArWAWChZeOpLovf5hxHTGCCOPkeVRVwDQo1kligfaCNTPqB1vokHYyoqQBYoBPKG16vezaDvg-I-Crhb-0p7tVso7U-4gEPqmDfP-J7Hk/s320/DSC08094.JPG" width="320" /></a></div>
Have you noticed, by chance, the sheer volume of greens out there? The depth and breadth? And it's not just the ones you think of, the ones that come uniquely whole which you know are greens (like chard, and kale); it's also the ones that come attached at the top of other things! Beet greens! Kohlrabi greens! Right now, there are so, so many. My go to for all of these is to dice them and saute them in olive oil with garlic, onion and salt and pepper, and then toss them with pasta, lemon juice, and either feta or parmesan. But even varying my types of pasta, and alternating between feta and parmesan, and using balsamic instead of lemon, well, after a few weeks of greens, we start to have a little fatigue over here. So I took one of my very favorite spinach dishes, spanikopita, and adapted it to use with our current farm share bounty. <br />
I was really inspired by <a href="http://www.theatlantic.com/life/archive/2010/11/eat-shoots-and-leaves-a-case-for-the-whole-vegetable/66141/">this article</a> by Carol Ann Sayle, and I've been trying to use ALL the vegetable, whenever I can, since reading it. And like a lot of people, I feel particularly challenged by kohlrabi. It's hard enough to use the bulb, but the greens, too? (I'll use the bulb in a recipe for slaw very soon.) So with a plan to use as much of my share as possible, I headed into my kitchen.<br />
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This is NOT an easy recipe, but it's not hard, either. The only thing that really makes it "advanced" is the use of phyllo dough. There's no real mystery here, but you do need to plan ahead, and be patient with the dough. Phyllo dough is nearly always sold frozen, and how you defrost it seems to really impact whether it is easy or difficult to handle when you're using it. I place the dough, still in the box, in the refrigerator the night before I'm going to use it - 12 - 24 hours in advance, so it has time to defrost. Then, an hour before I'm going to use it, I place it out on the counter, still in the box, so it can come to room temperature. Leave it in the plastic wrapping until you're ready to start buttering the dough and layering it in your pan. You don't want it to dry out, so keep it airtight until use.<br />
I very literally grew up with a version of spanikopita from the cookbook, <a href="http://www.amazon.com/Vegetarian-Epicure-Anna-Thomas/dp/0394717848/ref=sr_1_1?ie=UTF8&s=books&qid=1303335830&sr=8-1">The Vegetarian Epicure</a>. My mom is a wonderful cook, and this was one of my very favorite things that she made. The recipe is really very simple. Spinach, onions, feta, eggs and some seasoning inside phyllo. I used this as my inspiration in creating the following recipe.<br />
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Instead of regular ol' yellow onions, I decided to use a mixture of the members of the onion family in my share last week. Honestly, I think it was green onion and green shallot, but I'm not even sure. They looked just like this:</div>
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I encourage you to really play with this recipe. Use whatever greens you have. This is a great place to add all the various onion-y things you might have in your fridge. Spring onions, green onions, green shallots, etc. Regular ol' pantry onions work great, too.</div>
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<strong><u>Greenikopita</u></strong></div>
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1 - 3 tbsp olive oil</div>
1 cup diced fresh green onions, shallots, regular onions, or a combination. <br />
6 cups shredded, diced greens (this is the good part - you can use beet greens, kohlrabi greens, kale, chard, dandelion greens, whatever. Enjoy!) <br />
1 lb sharp feta cheese, crumbled <br />
8 eggs, beaten <br />
2 tsp dried oregano <br />
Fresh ground pepper, to taste (I like lots)<br />
6 tbsp olive oil, divided <br />
1/2 stick butter <br />
1 package whole wheat phyllo<br />
Heat a large saute pan over medium heat. Add 2 tbsp olive oil. When the oil is hot, add the diced onions and saute for 2 - 3 minutes. Add the chopped greens. You'll find this is easiest if you add one or two handfuls at a time, adding more as the greens wilt, so there's room in the pan. Once they've all been added, saute for 5 - 7 minutes or until tender. Remove from heat.</div>
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In a large bowl, beat the 8 eggs. Add the crumbled feta, oregano, salt and pepper, and finally, add the warm greens and onions. Mix all the ingredients so they're evenly dispersed and set aside.</div>
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In a small pan combine 4 tbsp olive oil and 1/2 stick of butter. Heat until butter is melted and remove from heat. Using a large pasty brush, butter a 9 x 11 baking dish. Unroll the phyllo on your counter or other work space, with your baking dish close by. Butter one sheet of phyllo dough, and spread out evenly in the pan, allowing the edges to hand over. I like to alternate sides and corners where the edges hang, so that no one area gets all the over hang. For instance, I'll lay one sheet with the edge of the dough nestled in the front right corner, and the overhang will go over the rear and left sides of the pan, and I rotate these areas of overhang as I add more sheets of dough. Repeat until you have 10 - 15 sheets of dough in the pan. Now, carefully spoon the greens, egg and cheese mixture into the pan lined with phyllo dough, and fold the edges of the dough over to cover the mixture. You'll have an area in the center of the pan not covered - so let's do that now. Butter a sheet of phyllo, fold in half, and place over the top of your dish, and repeat 3 or 4 times until you have a nice layer of phyllo dough evenly covering the top. Brush a final layer of butter over the top.</div>
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Bake at 350 degrees Fahrenheit for 45 - 60 minutes, or until the mixture is firm and the top is golden brown.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-48305301979985299482011-04-20T13:19:00.000-07:002011-04-20T13:37:49.431-07:00Lovely Lettuce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAmfLEGG0g6geuw7Dto656rgLk4fuKQ3-0SNXWl1GGtk05k4q4xJwaeuIbcozcTk9bWJSfnWQUVMdoI89jdNSJDyLRc_mlf84UzH51mavHPvxprLI8_RXzYoJuH2-iYXlOUyxrgqtqC9D/s1600/lettucewraps.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="363px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAmfLEGG0g6geuw7Dto656rgLk4fuKQ3-0SNXWl1GGtk05k4q4xJwaeuIbcozcTk9bWJSfnWQUVMdoI89jdNSJDyLRc_mlf84UzH51mavHPvxprLI8_RXzYoJuH2-iYXlOUyxrgqtqC9D/s640/lettucewraps.jpg" width="640px" /></a></div>Have I mentioned how beautiful the lettuce has been so far this year? I needed, just NEEDED, to make some gorgeous buttercrunch we received the star of dinner, so I played with the traditional lettuce wrap recipe, and created this:<br />
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<strong><u>Farm Inspired Asian Lettuce Wraps</u></strong><br />
1 head good quality lettuce (any variety with big strong leaves will work. I used buttercrunch here. Don't use iceberg - just don't - you shouldn't even have it in your house) carefully cleaned, with leaves separated.*<br />
1-2 tbsp canola oil<br />
1 lb ground chicken**, skinned and boned (but really, any ground meat will do. You could also use tofu, just the veggies, adding a full pound or so of mushrooms )<br />
1-3 cloves garlic, finely minced (however much you like)<br />
2-3 tbsp fresh ginger, peeled and finely minced<br />
1 tbsp soy sauce<br />
1 tbsp rice vinegar (or white wine vinegar)<br />
1 tbsp sesame oil<br />
2 fresh carrots, peeled and then grated<br />
2 - 3 green onions, diced (white and green parts)<br />
4 medium mushrooms (I used shitake, but use what you have)<br />
1 5 oz can water chestnuts, drained and chopped<br />
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In a medium sized bowl, combine the ground meat, the garlic, ginger, soy sauce, vinegar and sesame oil, and <br />
mix to combine. Let rest so the flavors can combine while you clean and grate carrots and dice the onions, mushrooms and water chestnuts.<br />
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Preheat a large skillet over medium heat and add the canola oil. Brown the ground meat mixture (approx 7 - 10 minutes). Add the carrots, onions, mushrooms and water chestnuts and cook until all the ingredients are warmed through.<br />
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Spoon the mixture into clean, dry lettuce leaves and top with sauce, recipe below.<br />
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<strong><u>Sauce for Lettuce Wraps</u></strong>:<br />
1/2 teaspoon cornstartch<br />
1 1/2 teaspoon water<br />
2 tbsp rice vinegar<br />
1/4 cup soy sauce<br />
2 tbsp sesame oil<br />
1 tbsp agave syrup or honey<br />
2 cloves finely minced garlic<br />
1 tbsp peeled, finely grated ginger<br />
Stil together the cornstarch and water and reserve<br />
Combine rice vinegar, rice wine and soy sauce in a small sauce pan over medium heat. Stir in the cornstartch mixture, sesame oil and sweetner. Cook over low hear just until this starts to simmer. Add the garlic and the ginger and simmer for 5 more minutes. Remove from heat and allow to cool to warm or room temp before using. (You don't want to wilt your lettuce....)<br />
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*The best way to clean fresh lettuce for this or any recipe is to separate the leaves and place them in a very clean sink or tub filled with water, and rinse them carefully by gently swishing them around. Then, you can either lay them out to dry on a towel, or take them for a spin in a salad spinner.<br />
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**When I make this at home, I "grind" my own chicken from boneless skinless thigh meat. I usually have some organic thighs in the freezer - I defrost them about 80% of the way, and then toss them in the food processor with the garlic, the ginger, the soy sauce, the vinegar and the sesame oil, and pulse until the meat is a coarse grind.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-56490536165828508062011-04-20T10:22:00.000-07:002011-04-20T13:38:19.822-07:00Homemade Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ-948Dxlgwd7vVrpPHrJMSHwI_iaZtxJCOiqEWHACgnMN5LGinqH7vZs9cKoWFV0sqAp2Ma1LQthuY-pAdBkisBGQ1ewtfRP1eRgP3L2oJBEVd3t7gPPnlIyem9cXwMM0g8ezYQLBWsP/s1600/lettuce.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="154px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqJ-948Dxlgwd7vVrpPHrJMSHwI_iaZtxJCOiqEWHACgnMN5LGinqH7vZs9cKoWFV0sqAp2Ma1LQthuY-pAdBkisBGQ1ewtfRP1eRgP3L2oJBEVd3t7gPPnlIyem9cXwMM0g8ezYQLBWsP/s320/lettuce.jpg" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spring is in full swing here in Austin, and the greens are coming at us fast and furious. We are getting really, really gorgeous lettuce in our farm share. Have you ever had farm fresh organic lettuce, the day it was picked? It's amazing. Just imagine, there are people out there in the world who think that pale white round ball wrapped in cello is salad - those poor people have no idea how flavorful, and how colorful, salad greens can be. So in honor of spring, and gorgeous salad greens, I'll be posting a couple of recipes for my favorite homemade dressings, plus a redux of a chain restaurant standard, with farm vegetables as the star (coming up next....).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">One of the things I love the most about cooking from our farm share is the very natural way all of the flavors compliment each other. It's so easy and so gratifying to pick a few ingredients from my weekly share and combine them into one amazing dish. The fact is, produce that comes in season at the same </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">time very naturally tastes good together - that's how our tastes evolved. And that sentiment is the inspiration for some of my very favorite salad treatments. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjvyKHNSySgMpMUEE1ZQwFwvxks2cfppf_2T6ot3cflhLlTqm-9QYBa2LXC-1QHjkV3zw-uvUEgloYc4352WYHoFzIZNyM8Sj8OLKEeqIoe0jOLmMYeDl7xUxxDW4nBol7fsfbHBmM9of/s1600/Alliumbulbs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjvyKHNSySgMpMUEE1ZQwFwvxks2cfppf_2T6ot3cflhLlTqm-9QYBa2LXC-1QHjkV3zw-uvUEgloYc4352WYHoFzIZNyM8Sj8OLKEeqIoe0jOLmMYeDl7xUxxDW4nBol7fsfbHBmM9of/s320/Alliumbulbs.jpg" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We get fresh, tender garlic, shallots and green onions from our farm share, and I find they all work equally well in this dressing. I use as much as I can - the green shoot as well - to add both flavor and color. You'll be able to tell, as your cleaning the bulb, what parts are tender. Anything that looks good can be used in this dressing.</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<u><strong><a href="http://en.wikipedia.org/wiki/Allium">Allium</a> Dressing</strong></u></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In the mixing container of your blender (see note below) place the following:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 - 3 bulbs of either green garlic, green shallots, or a combo of both</div>6-8 TBSP of very good red or white wine vinegar<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 fresh egg yolk (optional, but it eggs an amazing viscosity to the final product)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp salt, or to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 - 6 turns of a good pepper grinder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Get the blender or hand blender going, then very, very slowly, in a very, very thin stream (really, a series of continuous drops) add 1/4 cup good quality olive oil. (This is the time to use the really good stuff, since you'll really taste it).This is my very basic recipe. A clove or two or three of fresh garlic, shallot of onion, plus olive oil, vinegar, salt and pepper. This works great as a dressing on lettuce, or as a dip for fresh veggies. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0DU6lm4OE_hzIS_pEpqo6FcGE8FEM_aGVNSDCveXiNhgvihXscD4YUie9kcuX6Lfij9dAVNTDyoKFxpvB_gv04W8WIDdxDmcz_ZONYAUCrMGLYsLCC1Zkjoq55VCen250gBhPQo5PNoj/s1600/carrotDip.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw0DU6lm4OE_hzIS_pEpqo6FcGE8FEM_aGVNSDCveXiNhgvihXscD4YUie9kcuX6Lfij9dAVNTDyoKFxpvB_gv04W8WIDdxDmcz_ZONYAUCrMGLYsLCC1Zkjoq55VCen250gBhPQo5PNoj/s320/carrotDip.jpg" width="320px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can all all kinds of other things before you add the oil, too. Some of my favorite variations include using the juice of a lemon in place of the vinegar, than adding lots of good fresh parmesan to the salad. I also like adding a teaspoon or so of good Dijon mustard, or an anchovy or two. <br />
<br />
A note about blenders: I use an <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=hand+blender">immersion hand blender</a> for my dressings. The small container is a good size for these small batch dressings, and it makes for much easier clean-up, too. This was a good investment for me, because I make a dressing 3 - 4 times a week. A good ol' counter top blender works just as well.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-150075242365298691.post-46684112709390998522011-04-20T09:03:00.000-07:002011-04-20T13:39:05.466-07:00The Easiest of the Easy<a href="http://goo.gl/photos/jXYHBUJgVj" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyZKHOgwyGOJixYzGWgMIoI-XIh15cFtgY0cgkH0LAaXyQ4gzphdW5_EpWzkp-uZE3MghPXmSEcHaDQCwcSWYiYMovvzNwVYDM4Q7alQQtmmutMljOCyp117H_iwo8WW_QyaDP8Gz7yU8/s512/DSC08123.JPG" /></a><br />
This is really just a simple reminder, in case you've forgotten. Roasted root veggies are delicious. And easy. Peel your veggies. Cut off the very tops and very bottoms. Slice the veggies into bite-sized pieces (about 1 inch) - mostly just make sure they're all the same size, so they cook evenly.<br />
Place them in your favorite roasting pan and drizzle them with olive oil. Toss them around so they coat evenly, and sprinkle with some good salt. Place in a preheated oven at 400 degrees for an hour or so.<br />
You can use almost anything. Carrots. Beets. Turnips. Potatoes (scrub, but don't peel). Rutabagas. Parsnips. Mmmmm.<br />
The carrots and beets in this photo were eaten as part of a back yard dinner with very beloved friends. And they tasted soooooo good.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-74506809137960109852010-12-09T20:26:00.000-08:002010-12-09T20:26:07.089-08:00Fresh and Easy Fish Tacos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzk-vye7Uv4jBE3EooYY3Sy9ZrXLgIIm5NSc-g4AqvMtrVTYj8R7qqTxTcOYX6HMoelO1F-1uI0S1gDdTYkzbnTcYiMxiu7FWP_ZX-4o9KhHOcaVYwatpWDnEnMvEHWHlP_ET-fU0pqyg/s1600/DSC07855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzk-vye7Uv4jBE3EooYY3Sy9ZrXLgIIm5NSc-g4AqvMtrVTYj8R7qqTxTcOYX6HMoelO1F-1uI0S1gDdTYkzbnTcYiMxiu7FWP_ZX-4o9KhHOcaVYwatpWDnEnMvEHWHlP_ET-fU0pqyg/s320/DSC07855.JPG" width="320" /></a></div>I've been posting some slightly more complex recipes lately, and frankly, that's not really my intention. My intention is to share with you how I manage to cook for my family every night (after working a full time job all day) using fresh, local ingredients without losing my everlovin' mind. One of my secrets for maintaining sanity? Shortcuts. Not quite Rachel Ray shortcuts. (I won't buy pre-diced vegetables, but thanks) and hell no to Sandra Lee's shortcuts (If you don't know who I'm talking about, Google <a href="http://www.youtube.com/watch?v=we2iWTJqo98">Sandra Lee</a> - I swear there are whole blog posts and you tube videos dedicated to justifiably mocking the first lady of Manhattan) but still, technically shortcuts. Some of my favorites involve frozen proteins from Costco. I like the tortellini, and lately, we're loving a panko crusted tilapia they have. I try to cook seafood 2 - 3 times a week for health reasons, and things like frozen tilapia, shrimp and catfish are simple to use, taste yummy, and go over well with the littles.<br />
By keeping that central protein simple, and already prepped, I'm able to build a healthy dinner by adding fresh ingredients to the dish, with out spending hours in the kitchen. And a hunk of frozen fish? It's no where near as evil to me as a box of Hamburger Helper or an entire frozen entree. It's still a pure, natural ingredient. It's just already been cleaned and veined, you know? Have some fresh fish on hand you want to use for this? Just sprinkle it with a little salt and pepper, and saute it a few minutes on each side in a preheated pan with some olive oil. <br />
<br />
We've still got a counter full of green tomatoes, so this dish uses one of those, plus some of the beautiful cabbage we came home with last week. I love tacos. These have the goodness of the fish, whole grain corn tortillas, and I pile on the cabbage and the produce based sauce to insure we're getting our fruits and veggies.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BvKN6Bi9tYhJQm0z8xsgdtxVrzOiQt2vjR3luOWX7-90H2zS1tQzlhhchpNP_PdmbD5OLIhyphenhyphenG1suZzI5M4qTQ7KPkwhbpEffPMxYIxukbTEl8u-it-zJvbUn2bjCGGMlC2E4SrTkJlF7/s1600/DSC07901.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BvKN6Bi9tYhJQm0z8xsgdtxVrzOiQt2vjR3luOWX7-90H2zS1tQzlhhchpNP_PdmbD5OLIhyphenhyphenG1suZzI5M4qTQ7KPkwhbpEffPMxYIxukbTEl8u-it-zJvbUn2bjCGGMlC2E4SrTkJlF7/s320/DSC07901.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See that sauce there? That's the real star of this dish. </td></tr>
</tbody></table><strong><u>Fish Tacos with Cabbage and Green Tomato "Tartar Sauce"</u></strong><br />
Serves 2 - 4<br />
<blockquote>4 filets of panko tilapia, prepared in the oven according to package directions<br />
4 - 8 corn tortillas (2 per person) warmed in the oven during the last few minutes of fish cooking<br />
1/4 onion, finely diced <br />
1/2 cabbage, shredded<br />
Green Tomato Tartar Sauce (recipe follows)<br />
Grated Cheese (optional - pictured without)</blockquote>Slice the fish into strips, and assemble as you would any taco - fish, onion, cabbage, sauce and cheese<br />
<br />
The real star of this show? This sauce:<br />
<strong><u>Green Tomato Fish Taco Sauce</u></strong><br />
<br />
<blockquote>1 large Green tomato, finely diced<br />
1 medium mild green chili pepper, very finely diced<br />
2 tbsp finely diced onion (optional)<br />
2 tbsp capers<br />
1 small diced dill pickle<br />
1 tbsp chopped fresh dill<br />
2 tbsp mayo<br />
2 tbsp (or more – depending on how “saucy” you want it) light sour cream<br />
Salt and pepper to taste</blockquote>Combine all the ingredients in a medium sized bowl, and spoon over fishUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-65338828405679840592010-12-08T19:53:00.000-08:002010-12-08T20:00:46.489-08:00Green Garlic, Green Tomatoes, Green Onions, and a green breakfast that has nothing to do with hamI've been avoiding posting traditionally Southern recipes because, well, I'm not Southern, and how dare I, right? The gall! But I do live in a Southern state - or at least, one that claims to be Southern when it's convenient. And if it means co-opting the recipes of the south, well that's convenient enough for me. In any case, I've learned something in the past few weeks. I used to wonder why there even were green tomato recipes. I mean, if you have to cook 'em to eat 'em, why not just let them ripen to red when they're perfectly tender? But now, with this wacky fall we're having, green tomatoes make perfect sense. When you live where it is warm enough to plant tomatoes in the fall, but then suddenly cold enough that they all must be harvested while they're still green, you better have a few tricks up your sleeve. So I've been playing with some Southern classics.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8rzV5mhNCV5-SBC2b1nr08tuJe9GWQqLVxE5C73NoJYM0Jdt5ZK1jQOKCK-plTnhq1XkvyBkjkOqG9faOHApSiMfvB54uEjJ33A5z7JG_AGlYxzp-MgcCoErvaF0YXUzvNgQ2I5OX1UP/s1600/DSC07842.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8rzV5mhNCV5-SBC2b1nr08tuJe9GWQqLVxE5C73NoJYM0Jdt5ZK1jQOKCK-plTnhq1XkvyBkjkOqG9faOHApSiMfvB54uEjJ33A5z7JG_AGlYxzp-MgcCoErvaF0YXUzvNgQ2I5OX1UP/s320/DSC07842.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green garlic, green tomatoes, and green onions. </td></tr>
</tbody></table>For me, cooking is about having fun. I want to use the ingredients I have available and play, and I don't want to take all morning or evening perfecting a new technique or building a million little elements. I'm trying to balance that place where I use fresh, healthful seasonal ingredients, and I live a full, happy, productive life outside of the kitchen. On weekends though? That's when I spend a little more time. So today, you're going to see a few more elements than you normally would. But only in the interest of a beautiful brunch. This weekend I had a farm share filled with goodness. Green tomatoes. Red tomatoes. Dill. Hot peppers. Green Garlic. Green Onions. Cabbage. Butternut squash. Chard! Oh, the list goes on. But this was our third week with green tomatoes, and I just had to play. Which is why God invented Sunday Brunch - my unofficial religion.*<br />
<div class="separator" style="clear: both; text-align: center;"></div><strong><em><u>Fried Green Tomatoes and Pimento Cheese Scrambled Eggs for the kiddos, and Fried Green Tomatoes topped with Poached Eggs and Pimento and Green Garlic Hollandaise for the adults</u></em></strong><br />
Here are all the component pieces - you don't need to make all of these at once, or even together. But I thought I'd give 'em to you all at once, since that's how we were rollin' this weekend.<br />
<br />
<strong><u>Green Onion Pimento Cheese Spread</u></strong><br />
<blockquote>1 lb Cheddar cheese<br />
1 jar pimentos** (reserve about 1 tbsp if you're going to make the Hollandaise below)<br />
1really big green onion (scallion), roughly chopped<br />
1/2 cup mayo<br />
salt & pepper</blockquote>Obnoxiously, I use a wonderful cheese made locally by the same farm we source our raw milk from. You could use any Cheddar you like, or a mixture of Cheddar and jack, or a similarly textured cheese. (I've always thought this would be cut with a big of Gouda, for example, or even a nice smoked Gouda.)<br />
Grate the cheese.<br />
In the bowl of a food processor, combine the pimentos, scallion, mayo, salt and pepper and pulse to combine well. Add the cheese, and give it a few quick pulses until it forms a cohesive mass. And really? That's it. Yep, just whip together a handful of ingredients and you have homemade pimento cheese spread, using a gorgeous onion, locally grown. You'll never buy the stuff made from processed cheese again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_k14cgV5ST_1aI3VcCTHCAHCx5hlQNMqjPnQQuXJ-PL1K4Xv6ktQDJ5f-6I_zDmao2ys8SDNKe9Y77GBe8lyzq2maIAdbwGIXYNzXnJLppbxnSfHDsN-7rb3KfbAju2BzpyB-aNos5B0g/s1600/DSC07848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_k14cgV5ST_1aI3VcCTHCAHCx5hlQNMqjPnQQuXJ-PL1K4Xv6ktQDJ5f-6I_zDmao2ys8SDNKe9Y77GBe8lyzq2maIAdbwGIXYNzXnJLppbxnSfHDsN-7rb3KfbAju2BzpyB-aNos5B0g/s320/DSC07848.JPG" width="320" /></a></div><br />
<strong><u>Pimento Cheese Scrambled Eggs</u></strong>:<br />
Fork whisk 4 eggs together in a medium sized bowl, with a small glug of milk and a pinch of salt a pepper. Preheat a saute pan over medium heat, and melt a tbsp or so of butter in the dish. Just as the butter starts to bubble and brown, ad the eggs, and stir. When the eggs are still very lose, but starting to form their scrambled little curds, add 2 - 3 heaping tbsp of pimento cheese spread, in 2 - 3 parts of the pan. Stir the eggs lightly as they finish cooking, and serve on a plate with 2 or 3 fried green tomatoes, and maybe a piece of buttered toast.<br />
(Alternately, you could just scramble some eggs, and serve the pimento cheese ON the toast. That's good, too. Or heck, go crazy, and dollop the pimento cheese spread right on the friend green tomatoes. It's a little rich for my blood, which means it tastes really, really good.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsewVV9Ub-xkSpa1sjQlpHsp_h-6f-8hHuOYYaI_tcD90TVDpP2DlOKZCfdpUPjiYfPBoPZc1RepqCRy4DCDpV-kS8necQzrNDGqf5s_JTydlvs5zhEX0tEPvWoKuJytWPd2PVXxLTNlD/s1600/DSC07876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsewVV9Ub-xkSpa1sjQlpHsp_h-6f-8hHuOYYaI_tcD90TVDpP2DlOKZCfdpUPjiYfPBoPZc1RepqCRy4DCDpV-kS8necQzrNDGqf5s_JTydlvs5zhEX0tEPvWoKuJytWPd2PVXxLTNlD/s320/DSC07876.JPG" width="320" /></a></div><strong><em><u>Fried Green Tomatoes and Pimento Green Garlic Hollandaise with Poached Eggs</u></em></strong><br />
<strong><u>For the Fried Green Tomatoes</u></strong>.<br />
Slice 2 - 3 green tomatoes into 1/2inch - 3/4inch slices.<br />
Mix together 1 cup corn meal and 1 cup whole wheat pastry flour. To this, add 1 tsp paprika, 1/2 tsp salt, 1/2 tsp white pepper and 1/2 tsp black pepper. This is your dredging flour.<br />
Whisk 1 egg and 1/2 cup milk or buttermilk together. This is your dredging liquid.<br />
Using your right hand, dip tone slide the liquid, and then drop it gently, without touching the powder, in the flour. Using your left hand, cover the slice with flour, then flip it over and make sure it's evenly covered with the seasoned mixture completely. If you continue with each slice this way, using one hand for the wet and one for the dry, you'll avoid thick sticky doughy fingers. Yes, you'll still get messy, and yes you'll end up with lightly battered digits, but your hands will remain usable for the duration - rather than having to wash them every other slide or so.<br />
<br />
Have you ever made hollandaise? <em>You should be scared if you haven't.</em> Not because it's hard to make, but because once you know what it's made of, you'll never enjoy it without feeling a wee little bit guilty again. Let's just say it's not the most heart-healthy thing you'll ever eat. Just the thing to pour over some fried produce, right? Here we go:<br />
<br />
<strong><u>Pimento Green Garlic Hollandaise</u></strong> <br />
<blockquote>1 bulb green garlic, washed and thoroughly cleaned <a href="http://mindfulbellyful.blogspot.com/2010/11/farm-fresh-snacking-hummus.html">(like in this recipe)</a> .<br />
1/2 cup (1 stick) butter, cut in 5 - 8 slices (just cut it into smaller pieces so it melts evenly)<br />
The juice of one lemon<br />
3 egg yolks<br />
1 big tablespoon of pimento (I reserve an eye-balled tbsp from the pimento cheese recipe)<br />
a pinch of salt and pepper, to taste</blockquote>Finely dice all the tender pieces, green and white, as long as they're tender of the green garlic. In a small glass liquid measuring cup, combine the green garlic and the butter. Melt the butter in the microwave - I go 20 - 30 seconds at a time until it's melted, to avoid boil overs.<br />
In the meantime, squeeze the lemon into the jar of a blender, making sure you use a strainer or your hand to catch the seeds. Add the egg yolks, pimentos and salt and pepper, and give it a whirl. Once the butter is melted and as hot as you can get it without it boiling over, pour it sloooooowwwwly through one of the small openings in the lid of your blender, with the blender running on a low speed. Once you have all the butter added, you have hollandaise! <br />
<br />
Now here's what I do. I poach a couple of eggs, and place them on an overlapping circle of 4 slices of fried green tomatoes. And I spoon several generous tablespoons of hollandaise over that. <br />
<br />
I really want to try making a grilled cheese sandwich using the pimento cheese, and slices of NOT FRIED green tomatoes, but I haven't had a chance yet. I'm hoping the process of making the grilled cheese would warm the tomatoes and make them tender the way frying does, without the, you know, frying. I'll update you when I finally give this a test. <br />
<br />
<span style="font-size: x-small;">*Officially? I'm Lutheran. I know you didn't ask, and yet, I just had to let you know.</span><br />
<span style="font-size: x-small;">**Now, you could conceivably use some of the lovely red peppers grown locally and make your own pimentos. As could I. But when would I do laundry if I did that?</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-54490461350535499352010-12-07T20:34:00.000-08:002010-12-07T20:34:48.337-08:00I promise!I have a lovely series of recipes based on pimento cheese and fried green tomatoes on the way!<br />
Oh, and a yummy, yummy soup full of chard and beans and goodness, too!<br />
I just need to get the photos from my camera, to my horribly slow home computer, and in "the cloud" so I can complete the posts and share them with you. I swear!<br />
In the meantime, because you KNOW I love peanut butter pie, would someone make <a href="http://bit.ly/eB67WX">this</a> for me? Please?<br />
Thank you!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-43352273736263746602010-12-01T15:36:00.000-08:002010-12-01T15:36:40.596-08:0030 Days with a Grateful HeartJust popping in to alert you to a December blog-extra I'll be keeping, inspired by <a href="http://blessherheart.typepad.com/bless_her_heart/2010/11/30-days-with-a-grateful-heart-2010.html">Jote</a>.<br />
The link is just over there, see it? in the upper left hand corner - <a href="http://endingonagracenote.blogspot.com/">Ending on a Grace Note</a>.<br />
Feel free to visit me over there, for a little less about cooking, and a little more about me.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-47158755680583413172010-11-29T20:30:00.000-08:002010-11-30T07:50:29.039-08:00And this, my friends, is the last of the TurkeyIt's the last of the turkey, for now, but surely just the beginning of a nearly endless string of recipes using all the greens we get this time of year....<br />
So, when I came home from work tonight I faced your standard dinner dilemma. I wanted something fast. I wanted something (I'll admit) with cheese. I needed to use up the leftover turkey (I know, right?) and I also had several lovely veggies from the farm waiting to be eaten, post haste. So, I did what I do, and I invented a little something for your dining pleasure. <br />
Two things you should know, first - <br />
I finally managed to get my camera working again.<br />
I totally did NOT take any pictures of dinner tonight, which is a shame, because I had these little hands helping as my prep cook, and I do love to show off his knife skills.<br />
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<tr><td class="tr-caption" style="text-align: center;">File photo - meal pictured is not represented in recipe. </td></tr>
</tbody></table>Alas, you'll have to settle for a list of lovely farm ingredients used in this one recipe, and instructions for recreating at home.<br />
I'm not really sure what to call this - you could very easily take all the ingredients and eat them over rice or pasta. We ate them inside a very simple whole grain flat bread called Roti Chapati that I buy from the refrigerator section of Costco. <br />
<em>(And here's something you might as well know about me. I maintain my sanity while working full time and raising a family by purchasing some simple staples which can be readily and easily prepared to supplement a healthy meal. Sure, there are the stand bys that we all use of dried pasta and good ol' rice. But I also like to have frozen pasta on hand, like tortellini, and interesting flat breads like Roti-Chapati, as well as frozen shrimp and my new favorite, breaded tilapia. [Oh, believe me, you'll be seeing a fish taco recipe using some of that yummy cabbage soon enough....] And yes, in a perfect world, I love makinig my own tortillas, and bread, and you know what? I even asked for a pasta maker this year for Christmas. But my life isn't perfect, and if some raw flat bread from Costco is going to save me 30 minutes in the evening, bring it. [Plus, this stuff is wicked good, okay?])</em><br />
So back to tonight's dinner. This time of year we see all kinds of beautiful greens from our farm share. Chard, kale, beet greens, turnip greens and all the beautiful varieties of lettuce. We're also getting leeks, onions, green garlic and varieties of winter squash, plus fresh herbs like dill, cilantro and parsley. I love the greens, and I adore how the members of the onion family add a roundness to the flavor. In today's recipe I combine some chard with eggplant - the two flavors match up well, and the meatiness of the eggplant contrasts beautifully with the bite of the greens. You'll soon discover that I frequently add a splash of balsamic vinegar when I cook with greens - the acid brings out the bright flavors, while the sweetness of balsamic cuts the bitterness of the greens just enough. And of course, I love anything with a nice flavorful cheese like sheeps' milk feta.<br />
Let's call it <strong><u>Turkey and Chard <strike>Tacos</strike> Roll Ups</u></strong> - (but it's so much more than that.)<br />
And there's a sauce! I do love a good sauce....<br />
<strong><u>For the filling (which would also work as a pasta topping.....)</u></strong><br />
<blockquote>A glug of olive oil<br />
2-3 small cloves of garlic, very finely diced/smashed/crushed (or however you like it)<br />
2 small eggplants, quartered and sliced (so you get triangles about an inch or so each) ((I don't peel it either, when it's small and fresh and tender.))<br />
1 bunch chard (or other robust, leafy green) thinly shredded (an 1/2 inch chiffonade if you want to be fancy...)<br />
about 2 cups shredded/diced cooked turkey meat*<br />
salt & pepper to taste<br />
balsamic vinegar<br />
crushed red pepper</blockquote>Heat a saute pan over medium heat, and add a thin layer of olive oil to the pan. When the oil is hot, add the eggplant, garlic, salt, pepper and crushed red pepper. Saute for about ten minutes, covered, stirring occasionally, until the eggplant is nice and tender. Once the eggplant is very nearly cooked, add the chard and stir, then add about 2 tbsp of balsamic vinegar, and cover. Cook, stirring occasional, for another 5 minutes or so. Add the turkey and continue cooking until everything is heated through.<br />
Fill a piece of roti-chapati with filling, and add some lovely sharp feta and some of the dill sauce, below.<br />
*this would also work without any meat at all, or with some shrimp, or some chicken<br />
<br />
<strong><u>Dill Sauce</u></strong><br />
<blockquote>2 diced small green onions, including the green parts<br />
1 diced <a href="http://mindfulbellyful.blogspot.com/2010/11/pickled.html">pickled beet</a> (totally optional, but adds a fun pink color!)<br />
1-2 tbsp chopped fresh dill<br />
salt and pepper to taste<br />
a good sized large spoonful of Greek or Bulgarian yogurt (or any good plain yogurt)<br />
a slightly smaller large spoonful of mayo<br />
a squeeze of fresh lemon juice OR white vinegar IF you didn't use a pickled beet (or even if you did but you really like the acid flavor.....)</blockquote>Combine all ingredients in a bowl and mix until the mayo and yogurt are fully combined, and serve with our mid-eastern version of a turkey taco.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-57713297499071769282010-11-24T13:39:00.000-08:002010-11-29T19:52:26.583-08:00Farm Fresh Snacking - HummusThe day before Thanksgiving seems to inspire anticipatory light eating, doesn't it? Today, my family is baking, and prepping, and playing and talking and snacking. Thankfully this week's farm share included some really beautiful produce perfect for creating some lovely snacks.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cilantro, Dill and Green Garlic were all in our farm share this week. Mmmmmm</td></tr>
</tbody></table>I love green garlic. Aside from the occasional store bought dip, though, I had never encountered it first hand until we started our <a href="http://www.greengatefarms.net/">Green Gate Farm</a> Share. The farm considers green garlic one of its signature veggies, and once you try it, you'll know why. We like it sauteed in scrambled eggs, mixed into stir fry, or added to any number of dips. As you can see from the above photo, it looks a lot like a small leek, or a scallion. But it packs a great deal more flavor. So good!<br />
If you're using it for the first time let me give you a little tip. It's good to clean it like you would a leek. Chop off the very tip, where the roots are. Pull off the first outer layer of two from the bulb, and then split it right down the middle and fan it out a bit under running water to insure you're removed all the grit. When I use it in recipes, I use both the green and the white parts - all the way from bulb to tip, stopping only at the very top where the green gets a bit stringy - really, much like you would a scallion.<br />
And speaking of scallions (or green onions) - don't let the lack of fresh green garlic deter you from creating this yummy hummus. You can use green garlic, green onion, or plain ol' garlic with similar results. <br />
Hummus is one of our go-to foods. It's versatile, protein rich, smooth, creamy and delicious. Or in this case (I can't resist!) Dill-icious. We got our first taste of green garlic for the season in our share this week, and it combines perfectly with the dill in the share for a lovely, herby hummus.<br />
<strong><u>Herby-y Hummus</u></strong><br />
<blockquote>1 can garbanzo beans<br />
1 bulb of green garlic, lightly chopped<br />
Juice from1 lemon<br />
1-2 gloves garlic<br />
1/4 cup dill (roughly - a good handful works fine)<br />
Several tbsp cilantro (a small handful)<br />
Several tbsp parsley (small handful, and optional)<br />
1/3 cup tahini (or less, about 1/4 cup, if you want it less creamy)<br />
4-6 tbsp olive oil<br />
1 tbsp white wine vinegar<br />
A dash of cayenne pepper<br />
1/4 tsp cumin<br />
1/4 tsp coriander<br />
Salt and pepper to taste</blockquote>Here's how I mix 'er up.<br />
Place smashed raw garlic, juice from one lemon and the tahini in the bowl of a food processor and process until the garlic disappears into the mixture. (I do this first to avoid bit of raw garlic clove surprising us as we eat.) Add 4 tbsp olive oil, slowly, so it emulsifies. At this point, scrape the sides of the food processor and add everything BUT the fresh herbs and green garlic. Process until the mixture is nice and creamy. If it's too thick for your taste, add more oil and/or tahini. When you have the desired consistency, add the green garlic, dill, cilantro and parsley. Pulse into herbs and garlic are fully incorporated.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7vLSehvD8GhGxRCYB6Zq3GK-jF1tHpUkB-vMKikmi9nq7OUjWomQK7bwcTqzMcLff90NjWO_LdPVQp6-5hfaT5OHEB7V-ei9_X6gfdAkPRam9LMCDzRROpMIRXqhdvdFw-FTj1jsL9oY/s1600/IMAG0210.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7vLSehvD8GhGxRCYB6Zq3GK-jF1tHpUkB-vMKikmi9nq7OUjWomQK7bwcTqzMcLff90NjWO_LdPVQp6-5hfaT5OHEB7V-ei9_X6gfdAkPRam9LMCDzRROpMIRXqhdvdFw-FTj1jsL9oY/s320/IMAG0210.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve with crackers, chips, raw veggies, etc. I can tell you right now this is particularly yummy served on a small cracker with a tiny little tomato on top.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-56027078790842957822010-11-16T11:39:00.000-08:002010-11-16T11:39:28.410-08:00Thanksgiving! And Tacos!We didn't have a hard and fast Thanksgiving tradition when I was a kid, growing up in Phoenix. Sure, we always ate turkey, but where and with who changed from year to year. We often ate with my Mom's extended family, rotating houses from year to year. My Uncle Charles had a wonderful house, with a pool and horses, but they didn't allow drinking, so while it was a favorite with the kids, the adults were less enthusiastic. I didn't understand the big deal then, but I certainly do now. I remember fondly a food fight in my Aunt Kay's back yard, started by her son Andy. Thank goodness we were outside, and no wonder we rotated. Who wanted to sign up for that potential every year? <br />
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<tr><td class="tr-caption" style="text-align: center;">Beautiful, Lovely Aunt Irene<br />
Taking a well deserved break from cooking. Dig the sweat band!</td></tr>
</tbody></table>One of my favorite was when my Aunt Irene hosted. Her house felt like home. Irene was married to my mom's brother, Boyd, and they lived right across the street from my grandparents for years. We would run back and forth between the two, and play ball in the street in front of them. I knew both houses well, but I loved Irene's the best. When she hosted, it wasn't just Boyd's (and my mom's) side of the family who attended. Irene's sisters would be there, too, and her niece, who I knew as my cousin Allyn. Allyn had hair like Streisand in Funny Girl. She was an adult - 10 or 15 years older than me - but still a cousin. Irene is the one who taught me that the definition of family should extend to include everyone you love. She's also the one who taught me that you should embrace the culinary traditions of where you come from and where you live, so Thanksgiving at her house always meant turkey, and tamales. <br />
When I was about 12, our old neighbors bought a house in Northern Arizona, in Prescott. And for years after that we spend Thanksgiving with them. These were some of my very best Thanksgiving memories. The best years, of course, were when we would wake up to snow Thanksgiving morning. Growing up in Phoenix, this was a big, big deal. But more than the snow was the whole weekend in the house with all the leftovers. Thanksgiving seemed to last for days there. And it seems like we had pie at every single meal. Of course, pie for breakfast on Black Friday is a tradition I still observe....<br />
When I was in college in Tucson, my folks moved to Rhode Island. That first year I spent Thanksgiving with them, but after that it just wasn't financially feasible to fly for both Thanksgiving and Christmas, so for a while, I was on my own. Rather than resenting it, it gave me such freedom! As an adult child, I knew I had options. I could always spend the holiday with my parents, but I was free to stay with friends, travel, etc. The world was my oyster stew.....<br />
Two important things came out of my childhood Thanksgivings, for me. One was that I view Thanksgiving as a very flexible holiday. Some years we travel. Some years we visit family. Some years we stay home and invite everyone we know. The second thing? I'll get to that at the end of this post.<br />
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<tr><td class="tr-caption" style="text-align: center;">My step-dad also enjoys when my mom and I cook together.<br />
He just had to take this photo before breakfast one year....</td></tr>
</tbody></table>This year, we cancelled our plans to go to Big Bend after I realized something. I miss Thanksgiving with my mom. I don't think either of my kids have ever spent a Thanksgiving at her house. And although she and I both love to cook and have more fun in the kitchen together than you can imagine, it's been a few years since we've been together on Thanksgiving. (And the last time was at a condo in Destin - it was fantastic, but it wasn't a kitchen either of us <em><strong>knew</strong></em>, you know?) So this year we're going to my mom's house. We're still deciding what to cook, but I know that it will include some Minnesota Wild Rice - since regardless of where we ate as kids, I always knew my mom would make wild rice from her childhood state.<br />
The second thing that came out of my childhood Thanksgivings ties into so much of my past. The love of regional food. The glory of the leftovers, and the need for a little something from my childhood. This, my friends, brings me to my favorite use of leftover turkey. My mom's turkey tacos. This will be the rare recipe on my site that doesn't celebrate local ingredients (although I encourage you to source your turkey locally) but it does make good use of quality ingredients on hand, while allowing you to enjoy the holiday weekend. And you know what else? It's fresh tasting. No gravy. No heavy - nice and crunchy, which is a nice break from the hot and mushy of Thanksgiving, frankly. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Best. Leftovers. Ever.</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Diane's Turkey Tacos</u></strong></div><blockquote style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Approx 2 or 3 cups leftover turkey meat, shredded</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2-3 cloves garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 can chopped green chillies (you pick the size - depending on how many chillies you want....)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp ground cumin</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp chopped fresh cilantro (hey! I have some of this in this week's farm share!)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt and pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 package crispy taco shells</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">chopped lettuce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">diced tomatoes</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">diced raw white onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">grated cheddar, Monterrey jack or similar mild cheese</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">La Victoria Green Taco Sauce (this is what makes it taste like home, to me.)</div></blockquote><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Line a baking pan (a 1/4 sheet cake pan works well) with the taco shells (upright, ready for filling) and set aside. Heat the oven to 350 degrees.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Very lightly coat a frying pan with canola oil or olive oil</div> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the chopped onions, and saute until translucent, about 5 minutes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the turkey, green chillies, cumin and salt and pepper, and cook until everything is warmed through. Toss is the cilantro. Fill the taco shells and place in the heated oven for 5 - 7 minutes, until the edges of the shells crisp up, and the bottom gets just a wee bit chewy from the turkey filling.....</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Remove, fill with cheese, lettuce, tomato, onion and smother with La Victoria.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Enjoy with a side of rice and beans, and a nice cold beer. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>I hope you all enjoy the upcoming holiday, however you spend it. <br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-150075242365298691.post-74647648714241931712010-11-15T18:45:00.000-08:002010-11-15T18:45:27.145-08:00Onion Dill Bread!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5b2nS8Oq9Pk8V5NIJwAHN2Kt2bjJPMh-omrnzz9VcqwRHWc5243gFOh8_YlilB2sow1pKId7iwl6paaM_b2RibhmdNXBXmZK1J4M7bjrMBmqkFki4VITIcO37UE-oL47Cbo511CoqkRQn/s1600/PB150374.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5b2nS8Oq9Pk8V5NIJwAHN2Kt2bjJPMh-omrnzz9VcqwRHWc5243gFOh8_YlilB2sow1pKId7iwl6paaM_b2RibhmdNXBXmZK1J4M7bjrMBmqkFki4VITIcO37UE-oL47Cbo511CoqkRQn/s200/PB150374.JPG" width="200" /></a></div>Fall has finally arrived in Central Texas! Cooler weather means baking around here. And as I mentioned in <a href="http://mindfulbellyful.blogspot.com/2010/11/friday-night.html">my last post</a>, our farm share this week inspired me. Tonight I finally had time to bake some bread. I used the green onions and fresh dill from my farm share, as well as some white whole wheat bread. To round out the meal I also made some white bean and chard soup. I'll post that recipe tomorrow.<br />
<br />
<strong><u>Buttermilk Onion Dill Bread</u></strong><br />
<br />
<blockquote>1 cup warm buttermilk, 115 to 125 degrees F (like a nice warm bath – not too hot – just warm)<br />
<br />
1 tablespoon active dry baking yeast<br />
2 tablespoons sugar, honey or agave nectar<br />
3 cups white whole wheat flour (I like King Arthur’s)<br />
2 tsp baking powder<br />
1 teaspoon salt <br />
1 egg, beaten<br />
1 tablespoon olive oil <br />
1 cup sharp cheddar cheese, grated <br />
½ cup onions or green onions, finely chopped<br />
¼ cup finely chopped fresh dill</blockquote>Pour warm buttermilk into bowl, and add sweetener and yeast. Let sit 5 -10 minutes until yeast is bubbly.<br />
Sift together flour, baking soda and salt. Add 1 cup of flour mixture to buttermilk mixture and add egg and olive oil. Mix together, then add the rest of the flour mixture, cheese, onions and dill.<br />
Turn mixture onto floured board or counter top and knead for about 5 minutes, until texture is even and smooth. <br />
Place dough into oiled bowl and allow to rise in warm, still spot for 45 minutes to 1 hour, until doubled in size.<br />
Punch down, divide in half, and divide each half into eight even pieces. Roll pieces into balls and place on oiled baking sheet about 1 inch apart.(They will just barely touch after they rise - which I like - it makes a softer roll. If you like a crustier roll, place them farther apart.)<br />
Allow to rise for 45 minutes.<br />
Bake at 350 for about 15 minutes or until golden brown.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-84685975378690304082010-11-12T20:11:00.000-08:002010-11-12T20:13:06.175-08:00Friday NightIt's 10 PM on a Friday night, and I'm exhausted. I've been running around with the kids all afternoon. We picked up our farm share, dropped off car pool, went to The Girl's piano lesson, and went to The Natural Gardner where we picked up some native landscaping for the yard. <br />
Part of this involved running around in the car with our farm share in the back. You wouldn't think fresh veggies would smell so good, but they do. There was a lot of good stuff in our share this week. But the stuff that made the car smell best? Fresh green onions, and dill. Those two will be combined at some point this weekend in a yeasty onion bread. I cannot wait!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-20191172643238726552010-11-11T19:25:00.000-08:002010-11-11T19:25:49.221-08:00Seriously McDonald's? No shame at all, huh?So, I finally saw the McD's add "Where does breakfast come from Mommy?" and I went apoplectic. That the symbol of all that is wrong with American food would be so blatantly proud of it - and in fact craft a sweet little fairly tale around it? Oh, that made me crazy. <br />
Breakfast, like all actual food, comes from a farm. If you're very lucky it comes from a small farm where the chickens and pigs are raised naturally and humanely. If you're lucky your breakfast is whole grain deliciousness mixed with farm fresh milk. The reality is, the more recently your food was actually on a farm, the better for you. Did your breakfast spend any time in a lab? Maybe think about finding another breakfast.... One made of food.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-150075242365298691.post-77442681830881669042010-11-10T18:42:00.000-08:002010-11-10T18:42:05.561-08:00It's LIKE Bubbles and Squeak, but it's not.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c8S_lBw01DpjbO1skwb-Pka1GSMj3BmxSvBHFnCQqSXmnEmyCVJkIQKzTdXC4i079ivw8lcT_-OTNG4cIsVDYwj319gIRagGj9xqc_0qp_JNaMgSYSXWp5V4upFkKVqZnVu7sBWDoUWh/s1600/Chinese-Cabbage-200x300.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c8S_lBw01DpjbO1skwb-Pka1GSMj3BmxSvBHFnCQqSXmnEmyCVJkIQKzTdXC4i079ivw8lcT_-OTNG4cIsVDYwj319gIRagGj9xqc_0qp_JNaMgSYSXWp5V4upFkKVqZnVu7sBWDoUWh/s1600/Chinese-Cabbage-200x300.jpg" /></a>Today I bought the Korean Chili Powder needed to make Kim-Chi. So now you have something to look forward to. <br />
The other thing I did today? I used the other half of the GINORMOUS head of Chinese cabbage to make my version of Bubbles and Squeak. Bubbles and Squeak is a British dish made with potatoes, cabbage and sometimes other stuff. Mine is more like hash browns with cabbage, and it's pretty easy, as long as you don't skip the squeezing step. So maybe I should call it Bubbles and Squeeze.<br />
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<br />
<strong><u>Bubbles and Squeeze</u></strong><br />
<blockquote>3 cups of grated potatoes. (I've used russets, purple, white and red on various occasions. Use what you have on hand.)<br />
2 cups shredded (very thinly sliced) cabbage. (Perfect with Chinese Cabbage)<br />
salt and pepper to taste (and of course, I like to add smoked paprika)<br />
Canola oil</blockquote><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The most important step? Take the shredded potatoes, place them in the middle of a thin, linen style dishtowel and sprinkle with about 1/2 tsp of salt. Let it rest for a minute or two, and then, while standing over the sink, gather the ends of the towel with the spuds in the middle, and wring it. Just squeeze the bejeezus out of those 'taters. All kinds of water will come out - keep squeezing until water stops pouring out. (There will still be some liquid - you're just trying to get the majority out.)</div>Add the potatoes to a bowl and mix in the cabbage and the seasoning.<br />
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While you're squeezing the spuds, preheat a frying pan with some canola oil over medium heat. Once the pan is hot add the potato and cabbage mixture, and spread evenly over the surface of the pan, and press down. Now, leave it. Just let it sit on the heat for about 3-4 minutes. Then stir, press and leave for another 3 minutes. Repeat one more time. After you've let it sit, then stirred, 3 times, flip it. I know it's really hard to flip the whole thing. I don't even try. I take my spatula and flip in sections, then I press it out evenly again, let it sit for another 3 - 4 minutes. At this point, you should have a giant potato pancake that is crispy on both sides and tender in the middle. <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I've served this any number of ways. I love it with a poached egg. I place about 1/4 of the mixture on a plate, use the back side of a spoon to create a little well, then plop an egg on top. (Even better with hollandaise....)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This afternoon I picked up pork cutlets from <a href="http://www.richardsonfarms.com/">Richardson Farms</a> at the <a href="http://www.austinfarmersmarket.org/index.php?option=com_content&view=article&id=77&Itemid=103&lang=en">Triangle Farmer's Market</a> and served the Bubbles and Squeeze with pork, applesauce and fried green tomatoes (we had green tomatoes in last week's farm share).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can also add finely diced onions to the mixture, and serve with any number of sausages or sausage like products. It's also good with cheese melted over the top, and a fried egg, or you know, nothing at all. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Simple food, simple preparation, and a good, new use for an old standard leafy green. Enjoy!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Unknownnoreply@blogger.com3