Chicken, Rice and Black-Bean Salad

Ooooh, this was yummy with a freshly roasted chicken, the last of the tomatoes and jalapeno peppers from the garden, and brown rice cooked using the method I just discovered that was featured in the September issue of the Martha Stewart Living magazine.  If I had closed my eyes, I would have thought I was at Chipotle's!!

Source:  adapted from Everyday Food magazine, June 2005

1 c. brown rice

1 cooked chicken (about 2 1/2 lbs.), shredded (about 4 c.)

1 can (15 1/2 oz.) black beans, drained and rinsed

6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced

1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced

4 scallions, thinly sliced

cilantro, chopped

1/4 c. white-wine vinegar

3 T. olive oil

1/2 t. ground cumin

sea salt & ground pepper

Cook rice according to package instructions or Martha Stewart's food editors' "Better Brown Rice" method.  Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, jalapeno, scallions and cilantro.  Whisk together vinegar, olive oil, cumin, sea salt and pepper and pour over ingredients in bowl.  Toss to combine.

Butternut Squash and Sage Pizza

I had this pizza at Julia and Alan's house for dinner this evening - yumm!!

Source:  Epicurean Mom

1 pizza dough (pre-made or store bought)

1 small onion, peeled and sliced

13 fresh sage leaves, chopped plus a few whole leaves for a garnish

1/2 small butternut squash, peeled and diced into 1" squares

1 t. fresh garlic, minced

3 1/2 T. olive oil, plus more for drizzling

1/2 c. mozzarella cheese

1/2 c. Monterey Jack cheese

sea salt and pepper to taste

Preheat oven to 375 degrees.  Lay diced butternut squash onto a baking sheet, drizzle with olive oil.  Toss to coat.  Bake for 10-15 min., or until just tender.  Let cool slightly.

Heat 1 1/2 T. olive oil in a medium skillet over medium heat.  Add the onions and cook, stirring frequently, until browning and caramelized, about 10-15 min.  Set aside.

On a lightly floured piece of parchment paper, pat out dough to form a 10" circle.  Make sure the sides are slightly thicker to form a crust.  Set aside until ready to assemble.

Heat 1 T. olive oil in a small skillet over medium-low heat, add chopped sage leaves.  Stirring constantly, cook until fragrant and starting to crisp, about 3 min.  Immediately take off heat and add 1 t. minced garlic, stir until well combined.

Preheat oven to 500 degrees.  If using a pizza stone, preheat the stone in the oven for about 20-25 min.

Pour sage mixture into a small cup, add 1 T. olive oil and spread over the pizza dough with a basting brush.  Generously sprinkle dough with salt and pepper.  Add the caramelized onions, mozzarella and Monterey Jack cheese.  Evenly spread the butternut squash on top of the cheese and sprinkle with a few whole sage leaves.

Bake for 7-10 min., or until a golden brown.  Let cool for 5 min. before serving.

Roasted Eggplant with Roasted Red Pepper, Mozzarella and Basil

Easy and delicious!

1 eggplant, peeled, and cut into cubes

olive oil

1 red bell pepper

6 oz. mozzarella cheese, cubed

fresh basil, torn

Chef Tim's Balsamic Vinaigrette

sea salt and pepper

Toss eggplant with olive oil and place on a parchment paper-lined baking sheet.  Rub pepper with olive oil and place on baking sheet, along with eggplant.

Roast at 425 degrees for 20-30 minutes, turning pepper once.  Remove pepper from oven and place in a small bowl; cover with a plate.  Allow to sit for 10 minutes.  Continue roasting the eggplant for 45 minutes total, or until tender (will depend on how mature your eggplant is).

While eggplant is roasting, remove skin from pepper, then cut open and remove stem and seeds.  Cut into chunks.

Remove eggplant from oven and allow to cool slightly.  Toss eggplant, red pepper, mozzarella and basil with vinaigrette.  Season with salt and pepper.

Yum, yum, yum!!

(For more detailed information on roasting peppers, click here.)

(And, if you'd like to try making your own raw milk mozzarella cheese, click here for directions!)

Heather's Fresh Tomato Sauce

This is fabulous for pizza sauce when making a simple, classic Pizza Margherita.  My neighbor Heather used this last summer on their pizzas, and I swear, it was the best pizza I have ever eaten!!

I made a number of batches as my tomatoes came in and stashed it away in the freezer for pizza this winter.

Source:  Heather Grove

3 T. extra-virgin olive oil

4 garlic cloves, minced

2 lbs. beefsteak tomatoes (about 4 large), cored, peeled, and cut into 3/4" chunks

1/2 t. sea salt

1/4 c. chopped fresh basil

sea salt and pepper

Stir oil and garlic together in large skillet.  Turn heat to medium and cook until garlic is sizzling and and fragrant, about 2 min.  Stir in tomatoes and 1/2 t. salt.  Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15-20 min.  Remove from heat.  Stir in basil and season with salt and pepper to taste.

Roasted Beet Salad Pizza

OK, I don't have an official recipe for this pizza, but it's basically this Roasted Beet salad turned into a pizza!  My neighbors Cory & Heather and I are in love with this salad, and we also LOVE pizza, so we compared notes and turned it into a pizza.

Here are the basic directions:

Brush pizza crush with olive oil.

Layer plenty of soft goat cheese and sliced roasted beets.

Bake

After baking, add spring greens or arugula (I prefer arugula), candied pecans or walnuts, and generously drizzle with dressing.

YUMMM!!!!

Dilled Green Beans

My friend Cindy brought these Dilled Green Beans to book group last winter - they were so yummy!  In anticipation of making a batch of my own, I planted dill and green beans earlier in the spring, hoping they would mature at the same time so I could attempt my own batch.  They did!  :)

Source:  Cindy Cronce

3 lbs. whole green beans

1 1/2 t. cayenne pepper*

6 cloves garlic

6 dill heads

3 1/4 c. cider vinegar

3 1/4 c. water

6 T. salt**

Wash beans, cut off ends.  Pack lengthwise in clean, hot pint jars, leaving 1/4" of headroom (trim beans as necessary to fit into jars).  Add 1 clove garlic, 1 head of dill and 1/4 t. cayenne pepper to each jar.  Mix together water, vinegar and salt; bring to a boil and pour over the beans in the jars while still boiling hot.  Leave 1/4" head space.  Secure lids and process in a boiling water bath for 10 minutes.  

Allow to sit 2 weeks for flavors to develop.

*Note - if you prefer less "kick", use 1/8 t. cayenne pepper per jar instead of 1/4 t.

**I sometimes reduce the amount of salt to 2 t. per jar.

Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

This is a fun twist on pizza.  The corn, Parmesan and garlic puree gives it great flavor!

Source:  Martha Stewart Living magazine, August 2012

15 oz. store-bought pizza dough

1 1/3 c. corn kernels (from 2 ears)

1/2 oz. Parmesan cheese, grated (1/4 c.)

1 medium garlic clove, minced (3/4 t.)

4 T. extra-virgin olive oil, divided

coarse sea salt

2 small tomatoes (5-6 oz. total), thinly sliced (7-9 slices)

4-6 oz. mozzarella, thinly sliced

1/2 c. fresh basil leaves

Let dough sit at room temperature (in package) 4 hours.

Puree corn, Parmesan, garlic, 2 T. oil, and 1/2 t. salt in food processor until smooth with small chunks.

Spread remaining oil on a baking sheet or pizza pan.  Place dough on pan, and stretch to an even thickness, turning to coat both sides with oil.  Let rest 1 hour, then restretch.

Preheat grill to medium.  Season dough with salt, and transfer to grill, making sure to keep dough flat and even.  Cover grill, and cook until dough is just charred on bottom, 5-6 minutes, checking frequently.

Flip dough.  Spread corn mixture on dough, and top with tomato slices.  Season with salt, and top with mozzarella.  Cover and grill, and cook until toppings are warmed through and mozzarella has melted, 5-6 minutes.  Top with basil and serve.

Serves 6.

Note - Instead of using the grill, I simply baked it in the oven.

Corn Cob Stock

I discovered Corn Cob Stock as a result of being distressed about how much money I had shelled out for organic corn for freezing ($6.00 a dozen!) and how little corn ended up in my freezer.  Then, I remembered I had read an article earlier in the summer in Martha Stewart Living magazine about making stock from corn cobs.  Suddenly $24.00 for 4 dozen ears of corn plus nine quarts of home-made stock didn't feel so scandalous, especially stock that tastes heavenly!

I did have to think - if I had only spent $2.00 a dozen for the corn, I wouldn't have valued it enough to seek out another use for the cobs.  It was a great reminder of how important it is to revere the food God creates and provides for us.

(I searched on line and found a number of recipes for stock.  This recipe is adapted from

 christinecooks.blogspot.com.)

8 corn cobs, kernels removed

1 large onion, peeled and coarsely chopped
2 carrots, pared and coarsely chopped (optional)

6-8 fresh thyme sprigs

2 bay leaves

8 whole peppercorns

water to cover cobs, approximately 4 qts.

2 T. sea salt, or to taste

Place cobs in a large stock pot with the onions, thyme, bay leaves and peppercorns.  Cover with water and bring to a gentle boil. 

As soon as water boils, lower the heat, add sea salt and simmer for about 40 minutes.  (This is a delicate stock and should not be simmered for a long period of time.)

Strain the stock into another large pot.  Add additional salt to taste, if necessary.  Freeze or pressure can for later use.

(Note:  Since discovering this recipe, I've been throwing any leftover corn cobs in a ziplock freezer bag and stowing them in the freezer in case I want to make some more stock at a later date.)

Kristy's Bread & Butter Pickles

I hate to admit this, but these are very similar to my mom's, but just a bit better.

Source:  Kristy Yoder

30 medium cucumbers, thinly sliced

4-8 medium onions, sliced into thin rings

2 large red or green peppers, cut into fine strips or finely chopped (optional)

1/2 c. salt

Place cucumbers, onions and peppers into a large bowl. 

Dissolve salt in ice water and pour over cucumbers.  Let stand for 3 hours.  Drain.

Syrup:

4 1/2 c. sugar

4 1/2 c. vinegar

2 T. mustard seed

1 t. turmeric

2 t. mixed pickling spice

Bring syrup ingredients to a boil.  Add drained cucumbers, heat to boiling point, but don't boil.  Pack into sterilized jars.  Process in boiling water bath for 10 min.

Elma's Bread & Butter Pickles

These are good....  A little sweeter than my mom's version, but I love them.

Source:  Elma Umholtz

6 lbs. sliced cucumbers

1 1/2 c. onions

2 garlic cloves

2 qts. crushed ice

1/3 c. salt

Cover and let stand for 3 hours.

Syrup:

4 1/2 c. sugar

3 c. apple cider vinegar

1 1/2 t. turmeric

1 1/2 t. celery seed

2 T. mustard seed

Boil syrup.  Pour over drained cucumbers.  Pack into pint jars.  Process in boiling water bath for 10 min.

Yield:  10 pints

Smashed Potatoes



Photo credit:  marthastewart.com



 I love these, especially with freshly dug Yukon Gold potatoes from my garden!!  Small new potatoes are perfect for this recipe.

Source:  Everyday Food magazine & marthastewart.com

1 1/2 pounds small potatoes

Coarse sea salt

3 tablespoons olive oil

Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with sea salt. Roast until golden brown and crisp, about 35 minutes, turning once.

Note:  My friend Julia also makes these, but then tosses them in approximately 1/4 c. malt vinegar before serving.  Yum!

Sausage, Arugula, and Parsley Pizza

Source:  adapted from Country Living magazine

6 oz. sweet Italian sausage

1 T. plus 1 t. extra-virgin olive oil

1 recipe Peter Reinhart's All-Purpose Pizza Dough (or your own favorite pizza dough)

3 whole peeled canned tomatoes, crushed

1 T. tomato paste

2 garlic cloves, finely chopped

coarse sea salt

1/4 t. red pepper flakes

4 oz. fresh mozzarella, thinly sliced

Garnish:  flat-leaf parsley leaves and arugula, tossed with 1 t. olive oil and 1/2 t. vinegar, plus Parmesan shavings

Preheat oven to 500 degrees.

Remove sausage from casings.  Crumble and saute over high heat until browned and cooked through.

Combine tomatoes, tomato paste, garlic, 1 T. oil, 1/4 t. salt and red pepper.  Spread over dough.  Scatter mozzarella and sausage on top.

Bake as directed according to Peter Reinhart's dough recipe.

Garnish with parsley, arugula and Parmesan.

Peter Reinhart's Pizza Margherita

This is simple, classic pizza at its best!! Peter Reinhart is a genius!

Source:  Better Homes and Gardens magazine, February 2012

Peter Reinhart's All-Purpose Pizza Dough

Peter Reinhart's All-Purpose Pizza Sauce

Mozzarella cheese

Parmesan cheese

basil leaves

olive oil

Simply top each pizza with 1/4 - 1/2 c. pizza sauce, 1/2 c. shredded mozzarella cheese, 1 T. grated Parmesan cheese and a few basil fresh leaves brushed with olive oil.  Bake as directed in Pizza Dough recipe above.

Genius!

Peter Reinhart's All-Purpose Pizza Sauce

"Many people don't realize how easy it is to make your own [sauce] and how good it is.  Resist the urge to use too much; the sauce should just kiss the dough."

- Peter Reinhart

Source:  adapted from Better Homes & Gardens magazine, February 2012

1 28-oz. can crushed tomatoes*

1 1/2 t. red wine vinegar

1/2 t. granulated garlic or garlic powder (or 2 cloves garlic, minced)

1/2 t. dried basil (or 1 1/2 t. fresh basil, finely chopped)

1/4 t. dried oregano (or 3/4 t. fresh, finely chopped)

1/4 t. dried thyme (or 3/4 t. fresh, finely chopped)

1/4 t. ground black pepper

1/4 to 1/2 t. salt

1/4 to 1/2 c. water

In a medium bowl whisk together all ingredients except salt and water.  Taste sauce and whisk in 1/4 c. water and enough salt to taste.  If necessary, add more water to thin.  (According to Peter, "If the sauce is thick at this stage it will be pasty on the pizza.  It should easily spread over the dough.")  Taste again and adjust the salt, if needed. 

Makes 3 cups

*Peter's note: "The best brand of tomatoes for pizza sauce is the one you already love.  They all work well.  This sauce doesn't need cooking because the tomatoes are cooked when they're canned and the sauce cooks in the oven."

*My note:  I found that my tomatoes were a bit too juicy (they weren't a paste variety), so I drained them, but reserved the juice in case I needed it later.  I also did not need to add the extra water.

White Bean and Garlic Scapes Dip

It's amazing what a few short years can teach you!  I've only been growing my own garlic for 2 years now, and never even knew what garlic scapes were until last summer when my cousin told me about them.  So, I was quite eager to try them in this recipe this year!

Source:  nytimes.com

1/3 c. sliced garlic scapes (3-4)

1 T. freshly squeezed lemon juice, more to taste

1/2 t. coarse sea salt, more to taste

ground black pepper to taste

1 can (15 oz.) cannellini beans, rinsed and drained

1/4 c. extra virgin olive oil, more for drizzling

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped.  Add cannellinin beans and process to a rough puree.

With motor running, slowly drizzle olive oil though feed tube and process until fairly smooth.  Pulse in 2-3 T. water, or more, until mixture is the consistency of a dip.  Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more sea salt.

Yield:  1 1/2 cups

Note:  I wanted a thicker consistency for spreading on crostinis, so I followed the recipe above, but then added another can of partially processed cannellini beans to give it a bit more texture, then added more garlic scapes, lemon juice and salt to taste.