Sunday, June 29, 2008

Creamy Corn Succotash

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  • 2 tsp EVOO
  • 3-4 ears of fresh corn or 10-oz box frozen corn
  • 1/2 medium bell pepper, julienned
  • 1/2 medium zucchini, julienned
  • 1 jalapeno, minced
  • pint cherry tomatoes, halved
  • 2 spring onions, chopped
  • 4 ounces reduced-fat cream cheese, cut into pieces
  • 2 tablespoons snipped fresh chives
  • Coarse salt and ground pepper

In a medium saute pan heat EVOO over medium heat, saute bell pepper and zucchini 2-3 minutes.  Add corn, spring onions, tomatoes and jalapeno; saute until tender, 5 to 7 minutes. Remove from heat; stir in cream cheese, splash of milk and chives. Season with salt and pepper.

Saturday, June 28, 2008

Meatloaf in Tricolor Pepper Rings

We hosted our Supper Group tonight and had a total of 10 adults for dinner.  Being the host, I was in charge of preparing the main dish.  I decided to try this "gourmet-ed" up version of meatloaf.  It was a very pretty way to serve what can typically be messy slices of meatloaf - I got lots of compliments on it too :o)

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1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 pound ground beef
1/2 pound ground turkey
2 slices white bread, cut into cubes
1 (28-ounce) can crushed tomatoes with basil
2 cloves garlic, minced
1 egg
1 small onion, chopped
A few dashes Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon oil

Preheat oven to 400 degrees F.

Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings.

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In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side.

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Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes.

Recipe courtesy of Cooking For Real - Sunny Anderson

 

The tables set and ready for company -

Dining Room

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Kitchen

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Asian Grilled Vegetable Wraps

Warm and tasty - the peppers and squash still had a nice crunch and the sesame ginger vinaigrette was a nice twist!

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  • 1/2 TJ Lavish Wrap Bread
  • 2 grilled zucchini strips
  • 2 grilled summer squash strips
  • 2 slices grilled tomato
  • 2 slices grilled bell pepper
  • grilled jalapeno slivers
  • grilled spring onions
  • fresh oregano
  • 1 Tbsp TJ sesame ginger vinaigrette
  • squirt of spicy brown mustard (I wish I had put this on, it was too over powering)

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First batch of grilled veggies - zucchini

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Second bath - squash, bell pepper, jalapeno,

and spring onions

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Third batch - grilled slices of tomatoes

Friday, June 27, 2008

Zucchini and Kalamata Pizza

This turned out to be a killer flavor combination - the salty olives paired up nicely with the crunchy sweet zucchini.

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1 whole wheat pizza dough ball (Trader Joe's)

1/3-1/2 cup of marinara sauce (Trader Joe's)

1/2 of medium zucchini, sliced and then halved

1/4 cup kalamata olives, sliced in half

3-4 oz shredded cheddar cheese

Preheat oven to 425 degrees.

Sprinkle flour or corn meal onto pizza pan and onto of dough ball, gently press out the dough with your fingers.   Spread sauce onto dough, top cheese, zucchini, and olives.  Bake for 20 minutes, or until dough is golden brown on the edges and cheese is bubbly.  Cool 10 minutes before slicing and serving.

 

Corn on the Cob

(I forgot to take a photo :( - next time...)

Fill a stock pot with 4-5 inches of water and bring to a rolling boil.  Gently place the corn cobs into the water and boil for 5-6 minutes, or until tender to your liking.  Remove from water with tongs, cool 2-3 minutes and enjoy! 

 

*We spritzed the corn with canola oil and then sprinkled on lemon pepper seasoning!

Thursday, June 26, 2008

Whole Wheat Beer Bread

Super moist and tender bread.  Broil slices for 3-4 minutes or toast and spread with garlic butter (below) for perfect homemade garlic toast!

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3 cups whole-wheat blend baking mix
14 ounces beer, at room temperature


Heat oven to 375 degrees.

Combine baking mix, sugar, and salt.  Slowly stir in beer and mix just until combined. Pour batter into a greased 8-inch loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. Remove from pan and cool 10 minutes. Serve warm or at room temperature.

 

Garlic Butter Spread

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1/2 stick butter, room temperature

1/8 tsp dried parsley

1/2 tsp garlic salt

 

Whip ingredients together with a fork and spread onto warm bread.

Wednesday, June 25, 2008

Slow Cooker Potatoes, Green Beans and Ham

Classic - I love this very simple throw together meal!

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1 lb green beans

1 lb red new potatoes

1 lb ham chunks (or ham hock)

1 cup water

1-2 tsp each of salt and pepper

 

Place potatoes at the bottom of slow cooker, layer with beans and then ham.  Pour water over mixture and season.  Cook on low for 8 hours or high for 4 hours.

Tuesday, June 24, 2008

Seafood Quinoa Salad

Cool, creamy, and lots of textures - wonderful and light summer super.

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  • 1 lb frozen shrimp or seafood blend, thawed
  • 1 cup dry quinoa
  • 3-4 green onions, finely chopped
  • 2 tomatoes, diced
  • 2 zucchini, medium chopped
  • 1/4 cup chopped kalamata olives
  • 2 Tbsp capers
  • 1 Tbsp EVOO
  • 2 oz cream cheese, softened
  • 2 Tbsp oregano or 1 tsp dried

Cook quinoa as directed. Heat a large skillet and saute zucchini 3-4 minutes in EVOO, season with salt and pepper.. Add tomatoes and green onion. In a large bowl combine warm quinoa and cream cheese. Toss in sautéed veggie mixture, olives and capers. Reseason with salt and pepper.

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Recipe adapted from Kath Eats

Final Spring CSA Basket

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1 qt red new potatoes

1 bundle white spring onions

1 lb squash

1 lb zucchini

1 lb tomatoes

6 ears of corn

1 lb yellow wax beans

1 pkg breakfast links

1 pkg chorizo

Monday, June 23, 2008

Menu Plan Monday

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Monday: Dinner out at Another Thyme with Laura

Tuesday: Kath's Greek Quinoa Salad with CSA veggies: squash, spring onions, and tomatoes

Wednesday: Crock-pot CSA waxed beans and red new potatoes with corn on the cob

Thursday: Homemade Wheat Bread for Charging Rhino's (Young Adults Church Gathering)

Friday: Sausage & Veggie Pizza with Green Goddess Pesto and CSA Creamy Corn

Saturday: Mixed Vegetable Saute (with leftover CSA veggies) and Meatloaf in Tricolor Peppers Rings for St. Luke's Supper Group

Sunday: Maple-Mustard Glazed Chicken Breasts with leftover sides

 

*CSA - Community Supported Agriculture from Brinkley's Farm

Sunday, June 22, 2008

Winding Down...

I had a great weekend - it was full of socializing which apparently was just what I was needing. 

Friday night Andy and I had a date night at home with a nice dinner and movie. 

Saturday, I did a little morning baking and then met two new friends, Sarah and Kath, for lunch in Hillsborough at the just opened Weaver Street Market.  That evening (as posted below) Andy and I met up with Kimberly and Ben for "Dinner on the Porch" at Elodie Farms - it was amazing!

 

Finally, Sunday we felt quite exhausted from our previous late night out but we made it to church and enjoyed a quick afternoon chat with Rebecca, one of our Charging Rhino's members.  We caught up on house work, lunch preps for the week, and some needed chill time this afternoon.  This evening we were invited over to Amanda and Darin's house to meet their baby girl for the first time! and another couple Holly and Justin.  We had a great time and I feel very grateful to be surrounded by such wonderful people again in my life. 

Recap

Elodie Farms surpassed our expectations - the farm was very friendly, clean to walk around, they provided a mini tour and a sampling of three fresh cheeses (montago, chevre, and tomme) before the meal, the atmosphere was perfect and cozy, ability to bring your own beer/wine, and the food was superb!!  Watts Grocery chef Amy Tournquist was amazing and eloquent last night.  We are definitely huge fans of hers - here's the run down of the courses as best I can recall - and just about everything is LOCAL!!

 

First course: citrus shrimp salad, with pea shoots and pickled artichoke

Second course: fresh red and yellow tomatoes with basil, creamy vinaigrette, and plenty of chevre

Third course: buttery, smooth rack of lamb, individual rosemary corn puddings, baby squash, green beans and tomatoes

Fourth course: sweet shortcakes with blueberries, blackberries, and homemade peach ice cream with a sprig of lavender

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The goats were really friendly, I thought one of them was trying to eat my hand though!

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Elodie Farms - Dinner on the Porch 

Saturday, June 21, 2008

Baked Oatmeal Bars

As I was making these I realized that they are basically the same ingredients I use daily in my muesli only with the addition of an egg.  Individually wrap and freeze these so that they are portable breakfasts on busy weekends or quick grab-and-go snacks for the road.

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  • 1 1/2 cups rolled oats
  • 1/2 cup chopped walnuts
  • 3/4 cup dried fruit of choice
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 1/4 cups skim milk
  • 1 egg
  • 1 tsp vanilla
  • 1/4 - 1/2 cup brown sugar, optional (I left this out since I don't usually put sugar in my muesli)
  1. Preheat oven to 350*
  2. Mix dry ingredients - "muesli mix"

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  1. Mix wet ingredients.
  2. Pour wet into dry. Stir to combine.
  3. Pour into a 9×9 baking dish either coated in cooking spray or lined with cooking sprayed parchment.
  4. Bake for 40 minutes.
  5. Cut into 9 squares.

Straight out of the oven:

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Cool, slice, wrap, and freeze:

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Makes 9 servings - each bar is appx. 165 calories, 3 grams fiber and 5 grams protein.

Recipe from Kath Eats real Food

 

I’m meeting Kath, and fellow Durham blogger Sarah, today for lunch!!

Friday, June 20, 2008

Vegetarian Meatball Parm Calzones

These were quite filling!  I'm not sure if it was the meatball filling or the fact that they were made into calzone pockets verses a flat pizza shape.  Typically, I will eat 2 pieces and want another 1 or 2 :o).  I made 4 calzones instead of 1 large pizza and  both Andy and I only ate 1 calzone each. 

It probably didn't hurt that we had a side salad and roasted summer squash and turnips too.  Thanks to our CSA we are getting our full veggie intake this summer and not getting our dinners worth of calories on carbohydrates and protein.

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  • 1 tablespoon extra-virgin olive oil
  • 12 vegetarian meatballs or any meat choice
  • 3-4 spring onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 15-ounce jar marinara sauce
  • 2 tablespoons flat-leaf parsley
  • 1 tablespoon fresh oregano
  • 4 tablespoons basil, chopped
  • Salt and freshly ground black pepper
  • 1/4 cup shredded mozzarella
  • 1/4 cup grated Parmigiano Reggiano
  • 1 pizza dough ball
  • All-purpose flour, for dusting
  • 1 egg

 

Preheat oven to 375ºF.

Preheat a large skillet over medium-high heat with EVOO. Add the onion and garlic and cook until golden in color.  Add the meatballs and sauce to heat through 2-3 minutes.  Add the parsley, oregano, basil, salt and freshly ground black pepper. Cook for 4-5 minutes to allow the flavors to combine and thicken slightly. Remove from the heat and mix in the mozzarella and Parmigiano Reggiano until melted. Set aside.

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Place the pizza dough on a clean, flat work surface that has been dusted with all-purpose flour. Roll out the dough into a large rectangular shape, about 12x10". Cut the rectangle into four even quadrants.

 

In a small mixing bowl, whisk up the egg with a splash of water and set aside. On one-half of each  piece of dough, place a quarter of the filling. Using a pastry brush or finger, brush the border with the egg and water mixture. Fold the dough flap over the filling. Once the filling is enclosed, slightly pinch the seam closed. Transfer to a non-stick baking sheet and repeat this process with the remaining squares of dough.

Bake the calzones until evenly golden brown, 15-18 minutes.

recipe adopted from Rachael ray

Thursday, June 19, 2008

Soba Noodle-Vegetable Salad

This was my first experience with soba (buckwheat) noodles.  They are really good - they are more flavorful and more nutty than whole-wheat pasta and have a nice chewy texture.  It's also a great way to use up any vegetables in the fridge.

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8 ounces soba noodles
3-4 spring onions, thinly sliced
1 1/2 cups summer squash, sliced into half-moons
1 red pepper, julienne                                               1 cup cooked chicken, sliced

2 cups green bean/mushroom saute leftovers
1/3 cup shredded fresh basil leaves
1/3 cup shredded fresh mint leaves
1 tablespoon chopped fresh parsley

Dressing:
1/4 cup rice vinegar
1 tablespoon  canola oil
1/2 teaspoon sesame oil

1 teaspoon red pepper flakes 
1/2 teaspoon lime zest 
2 limes, juiced 
2 teaspoons low-sodium soy sauce
Salt 


Boil noodles according to package directions. Drain and cool. In a medium to large bowl, combine noodles, onions, green beans, squash, bell pepper, chicken, basil, mint, and parsley. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

Wednesday, June 18, 2008

Green Beans and Portobello Mushroom Saute

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1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/4 cup white wine vinegar

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add vinegar. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

Recipe adopted from 30 minute meals

Whole Grain Cooking Tips

Here's a whole grain cooking chart that includes the types, characteristics and uses, gluten, grain to water ratio, and preparation. Enjoy!
http://www.wholefoodsmarket.com/recipes/kitchentips/grains.html

Tuesday, June 17, 2008

Artichoke and Tomato Panzanella

Tonight we had leftover soup, a herb seasoned grilled chicken breast, and panzanella full of all my favorite flavors!  I used basil and a little fresh dill tonight, both from my herb garden.

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1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
3 cups whole-wheat bread, cut into 1 1/2-inch pieces
3 large, red tomatoes, cut into wedges
1 cup pitted black olives, halved
3/4 cup chopped, fresh basil leaves (about 1 bunch)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

Recipe courtesy of Everyday Italian

 

CSA - Week 9

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This week I decided on the following:

yellow waxed beans (sauteing with mushrooms)

spring onions (soba noodles recipe)

roma beans (soba noodles recipe)

squash (soba noodles recipe)

zucchini (crisps recipe)

turnips (roasting these)

Monday, June 16, 2008

Chocolate and Strawberry Stuffed French Toast

Unbelievably good - perfectly ripened seasonal strawberries, chocolate, and warm bread!!!

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3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese, optional
8 slices of whole-wheat sandwich bread (I used Ezekial cinnamon-raisin bread
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
Cooking spray
2 teaspoons confectioners' sugar

 

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each slice of bread" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown.

Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

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Top with remaining strawberries and sprinkle with confectioners' sugar.

Recipe courtesy of Ellie Krieger

Menu Plan Monday

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Monday: Chocolate Strawberry French Toast

Tuesday: Artichoke and Tomato Panzanella

Wednesday: Bean Burritos and Green Bean and Mushroom Saute

Thursday: Soba Noodle Vegetable Salad

Friday: Chicken Parm Pizza Bundles and Roasted Turnips

Saturday: Zucchini Crisps and Kath's Baked Oatmeal Snack Bars (Dinner out at Elodie Farms featuring Watt's Grocery Chef Amy Tournquist)

Sunday: Grilled Eggplant Parmesan Wraps

Sunday, June 15, 2008

Garden Update

Our first tomato of the season (and since moving to Durham)!  This is a Washington heirloom variety.

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From this plant:

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Our pepper plants: red bell (look closely they're still green in there) and jalapeno

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We've also got visitors in my hanging basket that is attached to the fence. 

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I think there is 4-5 eggs in the nest, but it's really hard to tell.

White Bean, Swiss Chard and Italian Sausage Soup

I've become a huge fan of Swiss chard this summer.  It's pretty mild in flavor, but a little more robust than spinach leaves.  This soup was a perfect balance of flavors.

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3 cans Great Northern beans, rinsed
6 cups chicken stock
Kosher salt 
1/2 lb Italian sausage links, cut into 1/2-inch dice
1 large onion, finely chopped 
2 garlic cloves, minced
1 large red bell pepper, finely diced
1 tablespoon sweet paprika
1 small bunch Swiss chard, about 3/4 pound, washed  and coarsely chopped
Freshly ground black pepper


Heat a large stock pot over medium-high heat. Add the sausage and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer.  Stir in the kale, sauté 3-4 minutes.  Add the canned beans and the sausage to the pot. Bring a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, and serve hot in soup bowls.

Beef and Bulgur-Stuffed Zucchini

This was a fun and delicious meal.  We had a lot of CSA ingredients to use up and I was able to come up with a great combo.  We used farm ground pork, zucchini and squash, and along side green and waxed beans.  A very LOCAL meal :o)

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6 medium zucchini (about 1/2 pound each)

1 tablespoon olive oil
1 small chopped onion (about 1 cup)
1/2 pound lean ground beef
2 teaspoons ground cumin 
1/4 teaspoon red pepper flakes

1 (14.5 ounce) can diced tomatoes, strained and juice reserved

1/3 cup uncooked bulgur
1/2 cup low-sodium tomato sauce
1/2 teaspoon salt

 

Preheat oven to 375 degrees F.

Cut each zucchini in half lengthwise. Using a melon baller, carefully scoop out zucchini flesh. Reserve zucchini flesh for another use, or discard.

Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add ground beef, cumin and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add bulgur and diced tomatoes and cook an additional 2 to 3 minutes. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.

Place zucchini halves in a 9 by 13-inch baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Uncover and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm.

Recipe Adapted from Ellie Krieger

 

Green Beans and Tomatoes

 

1 Tbsp EVOO

1 lb green or waxed beans

1 can diced tomatoes

2 Tbsp honey

salt and pepper

 

Saute beans in oil for 2-3 minutes add the tomatoes with juice and 1/4 cup water to the pan.  Cover and cook 8-10 minutes.  Uncover, drizzle with honey salt and pepper and cook an additional 3-4 minutes.

Wheat berry Salad

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1 cup hard winter wheat berries
Kosher salt
1 cup finely diced tomatoes
6 tablespoons good olive oil
3 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1/3 cup dried cranberries                                   

1/4 cup pistachios 
1/2 teaspoon freshly ground black pepper

Place the wheatberries and 3 cups of boiling in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

In a large bowl, combine the warm wheatberries, tomatoes, scallions, red bell pepper, cranberries and pistachios.  Add the oil and vinegar. Season to taste with approx. 1/2 teaspoon each salt and pepper. Serve cold or at room temperature.

Over-the-Top Smores

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Marshmallows, Chocolate Graham Crackers, and Dark Chocolate Reese's Peanut Butter Cups!  I also had original graham crackers and Hershey's Milk Chocolate bars for the purists. 

 

I couple years ago I was at a cute restaurant that served smores at the table.  They had a small grill and brought a plate pf the ingredients to the table.  It was so cute!  I purchased a hibachi grill and use canned sterno with skewer sticks and get the same effect.  It is so much fun, portable, and ready-to-go at an festive time.

Saturday, June 14, 2008

My Life's Mission

I attended a Stephen Covey workshop on Thursday and one of the 7 Habits of Highly Effective People is to "Begin with the End in Mind" - so here's mine.

 

My mission is to:

Live a fulfilled life full of laughter and love with others that I cherish

Lead a healthy and holistic lifestyle by learning more about taking care of my body, heart, mind, and soul

Create great food and enjoy new life experiences and adventures with those I love

Strive to continuously move in a direction that grounds and centers me

Build on my strengths as a maximizer, relator, visualizer, focuser, and strategizer

Help others to accomplish their life dreams by being a genuine, light-hearted, positive presence and influence in their life

Remember what is important to me in all that I do

Thursday, June 12, 2008

Cheesy Potato Hash

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2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large onion, chopped
5 cups leftover mashed potatoes or shredded frozen hash brown potatoes
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
1/2 cup sharp white Cheddar crumbles

Heat a large skillet with extra-virgin olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish.

recipe courtesy of 30 minute meals

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Spicy Korean Snap Peas

1 Tbsp EVOO

2 cups snap peas, washed and strings removed

1/2 tsp salt

3 Tbsp rice vinegar

4 Tbsp hoisin sauce

1/2 tsp crushed red pepper flakes

1 Tbsp sesame oil

Heat skillet with EVOO over medium heat. Add snap peas and cook 3-4 minutes, stirring occasionally. Add salt and rice vinegar and cook 1 minute. Add sauce and pepper flakes cook 5-6 more minutes over medium low heat. Finish with sesame oil and serve.

Wednesday, June 11, 2008

Kath's Stuffed Cabbage Rolls

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Ingredients

  • 1 head of green cabbage
  • 2 cups cooked brown short grain rice
  • 1 can white navy beans
  • 1 cup diced summer squash
  • 1 tsp red curry powder
  • 1 tsp garam masala
  • Pinch ground ginger
  • Pinch garlic powder
  • Pinch coriander
  • 1 egg, beaten
  • 1 cup prepared tomato sauce
  • 1/3 cup shredded cheese

Method

  • Preheat oven to 400*
  • Tear large external leaves off of cabbage, and chop remaining inner bulb to use in saute.
  • Steam dampened outer leaves for 2-3 minutes in the microwave, until slightly wilted.

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  • Sauté squash and cabbage in a skillet with 1 Tbsp olive oil or cooking spray. After 5 minutes, add rice + beans + spices.
  • When all is heated through, remove from heat and stir in egg whites

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  • Portion mixture into cabbage leaves (about 1/3 a cup per leaf) and roll them like tortilla wraps.
  • Place seam side down into a baking dish.
  • Top with tomato sauce and cheese.
  • Bake for 20 minutes or until cheese is brown.

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Recipe adapted from kath eat's

 

CSA - Week 9

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2 containers of sugar snap peas

1 lb summer squash

1 lb zucchini

1 lb Chinese cabbage

1 bunch Swiss chard

1 lb tomatoes

1 lb waxed green beans