Wednesday, November 9, 2016

Heather's Stuffed Peppers



Make these to your heart's content while local peppers and tomatoes are in season, then stow them away in the freezer for a quick meal when summer's bounty is long gone!

Source: adapted from a recipe from my neighbor, Heather G.

6 large bell peppers, halved and seeded
1 lb. Italian sausage (remove casings if using links)
2 1/4 c. chicken broth
4 plum tomatoes, chopped
1 1/2 c. brown rice
1 1/2 c. chopped fresh basil
1 1/2 c. finely shredded smoked Gouda cheese, divided

Position oven rack in upper third of oven; preheat broiler.

Cook rice in chicken broth following package instructions, or follow Martha Stewart's "Better Brown Rice" method.

Place peppers cut side down on a steaming rack.  Steam just until peppers are softened, about 7-10 minutes.  Place peppers on a baking sheet.  

Meanwhile, cook sausage in a large non-stick skillet over medium-high heat, breaking into small pieces with a wooden spoon until cooked through, about 5 minutes.  Stir in tomatoes and simmer until liquid is reduced.

Stir rice, basil, and half the cheese into the rice mixture.  Divide the filling among the peppers, then top with remaining cheese.  Broil until cheese is melted, about 2-3 minutes.

Note: I place the filled peppers on a parchment-lined baking sheet, then freeze until firm.  Then, I bag them individually so I can easily pull out the quantity needed at a later date.

Sunday, September 25, 2016

Hamburger Squash Skillet



This is a super easy skillet recipe that doesn't really warrant a recipe!  It's home cooking from garden bounty at it's easiest - reminiscent of those love-filled skillet dinners my mother would concoct when I was a child.  I turned to this recipe often to make use of the abundance of yellow squash coming from my garden this summer!

Source: recipe adapted from Low Carb Yum

1/2 lb. hamburger
 2 cloves garlic, minced
1 medium onion, diced
sea salt & pepper to taste
1 medium yellow squash, coarsely chopped
1 medium tomato, chopped
1 medium green or red pepper, chopped
fresh parsley, chopped
fresh basil, chopped

Brown hamburger in skillet with garlic, onion, salt, and pepper.  Stir in vegetables and herbs.  Continue cooking on low heat about 20 minutes or until vegetables are tender.

Enjoy!



Saturday, November 7, 2015

Roasted Beet Hummus



I took the risk and tried this recipe for an open house I hosted this afternoon; it was a hit!  A number of guests commented that it would be a beautiful addition to any holiday menu.  It was good!  I think the cannellini beans as the base allows the bean flavor to take a back seat and lets all the other yummy flavors shine through.


1 chopped clove garlic
1/3 c. chopped roasted beets*
1 c. cooked white beans (I used cannellini beans)
2 T. lemon juice
2 T. olive oil
sea salt and freshly ground pepper

Puree garlic, beets, beans, lemon juice, and olive oil.  Season with salt and pepper.  

Serving suggestion:  serve with fennel

*Note:  Roasted beets freeze beautifully!  I had roasted some beets earlier in the summer, then stuck them in the freezer.  Out of the freezer they peel super easily, so this was a quick and easy recipe to make since the beets were all ready to go.







Saturday, May 9, 2015

Update!



This post will tell you a bit of what I've been up to food-wise most recently!

Friday, August 1, 2014

Zucchini Frittata



Yum!

Source:  Everyday Food magazine, May 2005

1 t. olive oil
10 large eggs
1/2 c. grated Parmesan cheese
1 1/2 t. coarse salt
1/4 t. ground pepper

Preheat oven to 400 degrees.  Brush a 9 1/2" deep-dish pie plate with 1 t. olive oil.  Drain any liquid from roasted zucchini, onion, and peppers (if leftover from previous meal); place in pie plate.

In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, and ground pepper; pour over vegetables.

Bake until top is golden and center is set, 35-40 minutes; cool 5 minutes before serving.

Note:  This recipe halves nicely.  Simply use a small pie plate and bake for 15-20 min.


Roasted Zucchini, Onion and Peppers



This is a quick and easy (not to mention yummy!) way to use up all the zucchini and peppers that are so abundant right now.

Source:  Everyday Food, magazine, May 2005

3 lbs. (7-8 medium) zucchini, cut into 1" rounds
2 red or yellow bell peppers, cut into 1" squares
1 medium red onion, cut into 1/2" wedges
2 T. olive oil
2 t. coarse salt
1/2 t. ground pepper

Preheat oven to 475 degrees.  Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper.

Roast until vegetables are tender and browned in spots, 20-35 min.

(If you like, save 4 c. of roasted vegetables for use in a Zucchini Frittata later in the week.)

Serves 8 (or 4 servings if reserving vegetables for Zucchini Frittata).

Thursday, July 31, 2014

Fresh Mint Shortbread Cookies



It seems a bit of a stretch to include this recipe on an in-season recipe blog when the only ingredient that qualifies it is two tablespoons of fresh mint, but these cookies are the essence of summer and beg to be included!

Source:  L. Fackler

1 c. butter
1/2 c. sugar
1/4 t. salt
1 t. peppermint extract
2 T. crushed mint leaves
2 c. flour

Cream butter and sugar; add salt, extract, mint leaves and flour.  Mix thoroughly.  Chill dough.  Form into 1" balls and roll in sugar.  Flatten slightly with bottom of drinking glass.  Bake at 350 degrees for 12-15 minutes.

Wednesday, July 30, 2014

Stuffed Jalapenos



Yummmmmm!!!!  


Source: Everyday Food magazine, June 2010

4 oz. cream cheese, room temperature
1/2 c. grated sharp cheddar cheese
6 large jalapenos, halved and seeded*
coarse sea salt and ground pepper

Preheat oven to 450 degrees.

In a small bowl, mix together cream cheese and cheddar.  Season with salt and pepper.  With a small spoon, fill each jalapeno half with about 1 T. cheese mixture.  Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.

Serves 6

*Note:  Just make sure you remove every seed and as much rib as possible if you prefer less heat!!

Tuesday, July 29, 2014

Lacinato Kale Salad with Roasted Squash



Why in the world would I be making a butternut squash salad when my garden and crisper drawer are overflowing with zucchini and yellow squash??  Because, I was cleaning up for company and still had two butternut squashes sitting in the kitchen that I hadn't gotten around to using last fall.  They were still in surprisingly good shape, so the choice was to either toss them onto the compost pile or be responsible and eat them.  So, I pulled out my butternut squash file and found this recipe.  I do think it would have been better with fresh squash and a different variety of kale, but I was pleased that the squash ended up in my stomach vs. the compost pile.

Also, this is another one of those massaged kale salads that totally intrigues me, so I was glad for a chance to try it out.

Source:  Martha Stewart Living magazine, January 2012

1 lb. peeled and seeded butternut squash, cut into 1/2" cubes (about 4 c.)
3 T. extra-virgin olive oil
Sea salt
freshly ground black pepper
4 large shallots, thinly sliced (1 1/2 c.)
1/4 c. lemon juice
3 T. flaxseed oil*
1 1/2 bunches Lacinato kale, washed and patted dry
4 oz. aged goat cheese, shaved or crumbled
1/3 c. toasted hazelnuts (1 1/2 oz), roughly chopped

Preheat oven to 350 degrees.  Place squash on a parchment-lined baking sheet.  Drizzle with 1 1/2 T. olive oil, and sprinkle with a pinch of sea salt and pepper, toss well.  Roast until golden brown, tossing halfway through, about 45 min.

Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 T. olive oil, and sprinkle with a pinch of salt and pepper.  Roast until brown, tossing halfway through, about 30 min.

In a large salad bowl, combine lemon juice, flaxseed oil, 1/2 t. salt, and a  pinch of pepper.  Cut 2" off bottom of kale and slice leaves crosswise into 3/4" ribbons (you should have 12 c. loosely packed kale); add to salad bowl.  Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.  

Add squash, shallots, cheese and nuts to kale.  Toss well to combine.

*I substituted olive oil.

Serves 8


Tuesday, July 15, 2014

Zucchini Ricotta Bake


Adapted from Quick Cooking Magazine

This is a yummy way to use up all those extra zucchini from the garden!  It's basically a vegetarian lasagna recipe, with zucchini substituted for the noodles.  It freezes nicely, so you can make a pan or two in the summer when zucchini are abundant, then pop it in the freezer to enjoy some winter evening.  Those larger zucchini that were hiding under the leaves and got away from you are perfect for this dish (I had a few of those when I returned home from vacation yesterday!).

2 lbs. zucchini
1 (15-oz.) container ricotta cheese
2 eggs
1/2 c. dry bread crumbs, divided
5 T. grated Parmesan cheese, divided
1 T. fresh parsley, minced
1 t. fresh oregano, minced
1 t. fresh basil, minced
1/8 t. pepper
1 (26-oz.) jar spaghetti sauce
1-1/2 c. (6-oz.) shredded mozzarella cheese

Cut zucchini lengthwise into 1/4" slices. Steam for 5-6 min. or just until tender. Drain; pat dry. In a bowl, combine ricotta, eggs, 3 T. bread crumbs, 3 T. Parmesan cheese, parsley, oregano, basil and pepper; set aside. Spread a third of the spaghetti sauce in a greased 13x9” baking dish. Sprinkle with 2 T. bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce. Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before cutting.

If freezing, wait to sprinkle crumbs and Parmesan cheese until just before baking. Allow extra time for heating.

Yield: 12 servings

Monday, July 7, 2014

Garlic Scape Hummus



Adapted from garlicfarmct.com

2 cans of chick peas, rinsed and drained
2 T. olive oil
1/2 c. lemon juice
1/2 c. fresh chopped garlic scapes
2 T. agave
1 t. sea salt

Place ingredients in blender or food processor and process until thick paste forms.  Add additional olive oil until desired consistency is achieved.  Add salt to taste.

Thursday, July 3, 2014

Cindy's Kale Salad




One of the ladies from book group made this for our picnic last week.  YUM!!  I've never had the courage to use kale for a salad, especially before a fall frost; I was always afraid it would be too tough or bitter.  But, this was perfection!  So, I ventured out and made this salad with kale from my garden for dinner with friends this evening.

1 T. lemon juice
4 T. olive oil
4 T. honey
sea salt
pepper
1 bunch kale, stalks removed, torn into bite-size pieces*
1/4 c. sliced almonds
1/3 c. golden raisins or 1 c. fresh berries**

Whisk lemon juice, olive oil, honey, salt and pepper together in a large bowl.  Add kale.  Using both hands, gently massage dressing into kale for about 2-5 minutes.  (You may want to use gloves, as this is a bit messy.  The kale will change color, wilt a bit and become softer.)  Add raisins and almonds and toss.

*My kale wasn't as sweet and tender as Cindy's, so I'm guessing she may have a different variety of kale in her garden.  I believe Tuscan kale is the variety to use if you can find it.  My kale was a bit chewy, but the flavor was still good.  Next time I plan to massage it a bit longer.
** I substituted black raspberries for the raisins, but any fresh berry would not only be lovely to look at, but yummy too.



Sour Cherry Pie



I only have a few more packs of sour cherries in the freezer; they came from my dear friend Elma's sour cherry tree, so it takes a special occasion to warrant using them!  Elma and her husband moved recently from their little farmette, so when my sour cherry supply is depleted, that's it!  :(

Source:  Adapted from Mennonite Country-Style Recipes

9" unbaked pie crust
crumb topping or pastry for lattice strips
3 c. canned or frozen cherries, undrained
3/4 c. sugar
1/4 t. salt
1/2 c. water
3 T. cornstarch
1/2 t. almond flavoring
1 T. butter

Preheat oven to 350 degrees.

Combine cherries, sugar and salt in saucepan and heat to boiling.

Dissolve cornstarch in a portion of the 1/2 c. water, then stir into cherry mixture.  Cook just until thickened, stirring constantly.  Add the rest of the water if necessary.  Remove from heat.

Stir in almond flavoring and butter.  Pour into crust.  Add crumb topping or make a lattice of pastry strips.

Bake at 350 degrees for 25 minutes or until browned.  

Note: Be sure to allow pie to cool completely before serving or transporting.  I omitted this step, and my pie ran all over the place when I was transporting it!!  :(



Sunday, June 22, 2014

Strawberry Salad with Candied Almonds



This salad is simply the Mandarin Orange Salad I've made for years, but with strawberries instead of the Mandarin oranges.

Enjoy!

*Update, 7/6/14 - I took this salad to a family picnic today, only I substituted black raspberries from my dad's farm for the oranges or strawberries.  I think that may be the best combination to date!!





Thursday, June 19, 2014

Asparagus and Roasted Chicken Pizza



Simple, but yummy!

Source:  adapted from thedailymeal.com

6-8 stalks asparagus, cut on the bias into 1" pieces
8 oz. fresh mozzarella, sliced
1/4 red onion, thinly sliced
Parmesan, to taste
Roasted shredded chicken, optional

Place pizza stone on lower rack of oven and preheat oven to 500 degrees (or as high as your oven will go).

Drizzle asparagus with olive oil, salt and pepper.  Toss to coat.

Prepare pizza crust on a sheet of parchment paper.  Brush dough with olive oil.  Top with mozzarella, chicken (optional), asparagus, and red onion.

Slide pizza and parchment paper into oven on top of pizza stone.  Bake until crust is golden and cheese is hot and bubbly, about 5-7 min.  Remove from oven and sprinkle with Parmesan.  Wait a few minutes for pizza to cool, then cut into slices and serve.  

YUM!!