Cucumber Salad

Adapted from Simply in Season, serves 4

Date made: 6/19/2011

1 cucumber, sliced*

1/2 c onion, sliced

3/4 c plain yogurt

1 tsp dried dill

Place cucumbers and onion in large bowl and sprinkle with 1 tsp salt.

Let stand for 1 hour, and drain.

Add yogurt and dill to cucumbers.  Mix well and serve.

Hot German Green Bean Salad

Adapted from Simply in Season, serves 4-6
Date made: 6/19/2011

1 lb green beans, trimmed*
3 slices bacon
2 Tbsp sugar
1 Tbsp white wine vinegar
1/2 tsp salt
1 small onion, sliced into rings*
1/4 c cold water
2 tsp corn starch

Cook green beans in boiling water until barely tender.
Drain, reserving 1/4 c cooking liquid, and set aside.
Fry bacon until crisp, and remove all up 2 Tbsp of drippings from the fry pan.
Drain bacon and crumble, set aside.
Add sugar, vinegar, salt, and onion to bacon drippings along with green bean cooking liquid.
Mix water and cornstarch together in bowl until dissolved.
Stir into fry pan, and cook until thick and clear, stirring constantly.
Add cooked beans and heat through.  Sprinkle with bacon and serve.

Stuffed Eggplant

Adapted from Simply in Season, serves 2-4
Date made: 6/19/2011

1 large eggplant*
1 small onion, chopped
1 c canned corn, drained
10 oz can Rotel
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 c bread crumbs
1/2 c Parmesan cheese, grated

Split eggplant lengthwise, scoop out seeds, and discard.  Carefully, cut aware and reserve flesh to form 2 shells, each 1/2-in thick.
Cook onion in frypan until softened.
Add corn, Rotel, chopped eggplant flesh, garlic, and spices.  Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
Add bread crumbs and 1/4 c Parmesan cheese and mix well.  Place eggplant shells in baking dish and fill with vegetable mixture.
Bake in preheated oven at 350F for 30-35 minutes.
Sprinkly remaining Parmesan cheese on filled eggplant halves.  Return to the oven and bake until cheese begins to brown, 12-15 minutes.
Remove from oven and let stand for 5 minutes.

Okra Curry

Adapted from Simply in Season, serves 4
Date made: 6/14/2011

1/2 c onion, sliced
1/4 tsp garlic, minced
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili powder
1 lb okra, trimmed and sliced*
1/2 tsp salt
1 medium heirloom tomato, chopped*

In fry pan, saute onion in 2 tbsp oil until golden.  Add ginger, garlic, and spices, and saute for a few minutes.  Add okra and salt, and cook for a few minutes.
Add tomatoes and fry for a few minutes until liquid evaporates.

Summer Garden Ratatouille

Adapted from Simply in Season, serves 4-6
Date made: 6/14/2011

2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta

Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan.  Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes.  Serve over pasta.

Great Green Vegetable Pasta

Adapted from Simply in Season, serves 4
Date made: 5/2/2011

1 c ricotta cheese
1/2 c milk*
1/3 c Parmesan cheese, freshly grated
1 clove garlic, minced
2 tsp dried basil
2 tsp dried parsley
1/2 tsp salt
12 oz penne pasta
2 1/2 c broccoli florets*
1 1/2 c zucchini, sliced*
3/4 c green beans*
1/2 c peas*
1/4 c green onions*

Stir together ricotta cheese, milk, Parmesan cheese, garlic, basil, parsley, and salt and set aside.
In large soup pot of boiling water, start cooking pasta according to package directions.
Stir in broccoli 6 minutes before pasta is done.  Boil 3 minutes, and stir in zucchini and green beans.  Boil 2 minutes, and stir in peas and green onions.
Boil 1 minute, remove from heat.  Drain well, and return to soup pot.
Add ricotta cheese mixture to pasta and vegetables, and mix well.

Green Beans Amandine

Adapted from Joy of Cooking, serves 4
Date made: 5/1/2011

1 lb green beans, trimmed*
1/4 c almonds
dash of vinegar
1 Tbsp olive oil
salt and pepper, to tasted

Bring water to a boil in medium pot.  Add green beans and cook until tender, 5-10 minutes.  Meanwhile, heat oil in small skillet over medium heat.
Add almonds and toast for 2-5 minutes.  Drain beans and add to almonds.  Add vinegar, salt, and pepper, and mix well.

Roasted Summer Vegetables

Adapted from Simply in Season, serves 4 (as main dish)
Date made: 5/1/2011

1 zucchini, chopped*
2 yellow squash, chopped*
1/4 lb shiitake mushrooms, cleaned*
1/2 medium onion, chopped*
1 Tbsp olive oil
1 tsp chili powder
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp black pepper

Mix olive oil and herbs/spices together.  Toss with vegetables and mushrooms.  Spread evenly in a 9x13 baking dish and bake in preheated oven at 425°F.  Serve over rice or pasta.

Cucumber Salad

Adapted from Simply in Season, serves 4
Date made: 5/1/2011

3 c cucumbers, thinly sliced*
1 c onion, thinly sliced*
1/4 c sugar
1/4 c white wine vinegar
1/2 tsp celery seed
1/2 tsp dill

Place cucumbers and onion in a large bowl and sprinkle with 1 tsp salt.  Let stand for 1 hour, then drain.
Mix remaining ingredients together in a small saucepan.  Bring to boil, cook and stir until sugar is dissolved.  Pour over cucumbers and onion.
Cover and marinate in refrigerator for several hours.  Serve chilled.


YUM.  Need I say more?  Maybe next time I'll experiment a little more with seasonings, but I knew dill would be a safe bet.

Potato, Onion, and Mushroom Saute

Adapted from Coconut and Lime, serves 2
Date made: 4/30/2011

2 small red potatoes, diced*

1 c onion, diced*

1/2 lb shiitake mushrooms*

1 clove garlic, minced

2 Tbsp oil

1/2 tsp salt

1/2 tsp dried sage leaves

1/2 tsp black pepper

Heat oil in medium skillet over medium heat. Add potatoes, garlic and onions. Saute, stirring occasionally for about 5 minutes.Add salt, pepper and sage.

Continue to saute, stirring occasionally, for about 15-20 minutes or until potatoes are softened. Add mushrooms and saute an additional 5-10 minutes or until they have cooked down. Serve immediately.

Pickled Beets and Shredded Carrots

Adapted from Simply in Season, serves 2-4
Date made: 4/20/2011

2 c beets*
1 c carrots, shredded*
1/3 c white wine vinegar
1/3 c brown sugar
1/4 tsp salt
1/4 c beet juice (see below)

Scrub beets and leave on tails and 2-3 in of tops.  Place beets in pot and add water half-way up to beets.  Boil until fork-tender, 20-30 minutes.
Drain and set aside beet juice.  Run cold water over hot beets while sliding off skins with hands, and dice into small pieces.
Combine remaining ingredients except for the carrots into pot.  Add beets and bring to a boil.  Boil for 5 minutes and allow the sugar to dissolve.
Add carrots and allow to cool.  Keep refrigerated.

Pickled Radishes

Adapted from Hollygrove Market and Farm, serves 4
Date made: 4/20/2011

1/4 c white wine vinegar

1/4 c water

3 tablespoons sugar

1/2 tsp salt 

1 bunch radishes, quartered*

Bring all ingredients except radishes to a boil.  Pour over radishes.  Allow to sit till room temperature.

Refrigerate for up to a week.

Pretty simple!  I forgot the bay leaf in HMF recipe, but it still turned out okay.  Reminded me of the ban chan served in Korean cuisine.

Buttered Beans and Potatoes

Adapted from Hollygrove Market and Farm, serves 4
Date made: 4/19/2011

3-4 red skinned potatoes, diced*

1 lb fresh fava beans, shelled*

1/4 c butter

1 c vegetable stock

1/4 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

Bring diced potatoes to a boil.  Cook until fork-tender.

In a small saucepan melt butter. Add fresh beans/peas and cook for 5 mins.

Add chicke stock, thyme, salt and pepper. Bring beans to a simmer.

Cook till beans/peas are done 10-15 minutes. Add potatoes.

Another vegetable I've never heard of! (Fava beans)  I definitely would cut back on the butter next time -- a 1/4 cup (1/2 stick) is plenty!

Turnip Sweet Potato Gratin

Adapted from The Chubby Vegetarian, serves 2
Date made: 4/17/2011

3 small sweet potatoes, peeled and thinly sliced*

5 small turnips, peeled and thinly sliced*

2 oz Parmesan cheese

1 egg

1/4 c milk*

1 tsp dried thyme

2 cloves garlic

salt and pepper, to taste

Preheat oven to 375 degrees. Grease 9-in loaf pan and start layering vegetables, alternating sweet potatoes and turnips between layers.

Sprinkle a little salt and pepper in every other layer.

Blend remaining ingredients in food processor until smooth. Pour mixture evenly over root vegetables. Cover with foil and bake for 45 minutes.

Uncover, drizzle with olive oil, and bake a 15 minutes longer.

Onion and Ricotta Omelette

Serves 1
Date made: 3/5/2011

4 egg whites*
1/4 c milk*
1/2 c onions, diced
2-3 Tbsp ricotta
1/2 tsp dried chives
1/2 tsp dried oregano
salt and pepper to taste

Saute onions in small skillet with 1 Tbsp olive oil or canola oil until soft.  Combine egg whites and milk and beat together until mixed well.
Spread out onions evenly over skillet.  Pour egg mixture over onions and allow to eggs to cook and harden.  When ready, flip over. Add ricotta, chives, oregano, salt, and pepper to one half of the omelette.
Fold uncovered side of omelette over the ricotta side.  Flip and cook as desired.


I had ricotta and egg whites left over from the gratin recipe, so I decided to make an omelette!  Not to brag or anything, but it was a pretty darn good omelette, a great way to start off the day!

Beet Green Gratin

Adapted from Food Network, serves 6-8
Date made: 4/4/2011

1 Tbsp butter
8 oz shiitake mushrooms*
2 cloves garlic, minced
1 lb beet greens, cleaned and picked*
4 egg yolks, beaten*
1 c ricotta
1/2 c Parmesan, grated
3/4 crumbled crackers
salt and pepper, to taste

Preheat oven to 375°F.  Melt butter in saucepan on medium heat.  Add mushrooms and garlic and sweat.  Add beet greens and mix well.
Remove pan from heat and season with salt and pepper.
In separate bowl, combine egg yolks, ricotta, Parmesan cheese, and 1/4 tsp of salt.  Combine everything and transfer to a lightly oiled 8x8 baking dish.
Top with crumbled crackers, cover and bake for 30 minutes.  Uncover, and bake for an additional 15 minutes.


YAY!  Hollygrove gave us eggs in our box this week!  I love how I can find recipes that somehow incorporate my Hollygrove produce.  I only wish that I could be this imaginative.

So I'm still not 100% sold on beets/beet greens.  However, I found it to be tasty enough, though the egg kind of threw me off a little bit.  Though my best friend came into town and said she thought it was pretty good, so I guess that's enough for me!

Orechiette with Red Peppers, Swiss Chard, and Parmesan Cheese

Adapted from the New York Times, serves 4
Date made: 4/4/2011

1 bunch Swiss chard, washed and stems removed*
olive oil
1 red bell pepper, diced
2 cloves of garlic, minced
1/2 c Parmesan cheese, grated
12 oz. package of orechiette
salt and pepper, to taste
1 tsp dried oregano

Begin heating a large pot of water while stemming and washing the chard.  Fill a bowl with ice water.  When the water comes to boil, add salt and chard.
Blanch chard for 1-2 minutes, and transfer to ice water.
Drain and squeeze excess water.  Chop chard into medium-fine pieces, and keep pot of water at a simmer.
Heat 1 Tbsp of olive oil over medium heat in large skillet and add red pepper.  Stir often until tender, about 5-10 minutes.
Add garlic and salt to taste, stirring for about a minute.
Then stir in chard and oregano, and reduce heat to low.
Bring water back to a boil, and add pasta.  Add about 1/2 c of water to pan and stir in Parmesan cheese.  Drain pasta, and toss with chard, pepper, and cheese mixture.


So, yeah.  I forgot that I was making a half recipe, so only use half a package of orechiette!!!  Also, next time I would add the cheese after mixing the pasta with the chard and peppers.  Otherwise, the cheese melts and coagulates the shard and peppers, and they didn't really distribute well.  Other than that, I think it was rather tasty!

Palestinian Maftoul (Couscous) Salad

Adapted from Laila Yasin, serves 4-5

Date made: 3/16/2011

1/2 lb maftoul

1/4 c olive oil

1/2 c raisins

1 green onion, diced*

1 bunch parsley, diced*

1 tsp Za'atar

juice of half lemon

salt and pepper, to taste

In a small saucepan bring 2 cups of water and dash of salt to boil.
Meanwhile, saute maftoul in 1 Tbsp of olive oil.  When water has begun to boil, add maftoul to water, reduce heat to low, and let simmer for 10-15 minutes, until all the water has been absorbed.

Fluff with a fork and transfer to a tray to cool.

Add a 1/2 cup of water to raisin and simmer for 10 minutes.  Drain and let cool.

Add maftoul, 1/4 c olive oil, raisins, parsley, onions, and lemon juice to a serving bowl and mix well.  Add Za'atar, salt, and pepper, to taste.

So the majority of this dish isn't really local, but I've been meaning to make it ever since I got back from Israel/Palestine and Canaan Fair Trade.  I really love this salad; it's really fresh and healthy, and I feel that it tastes so much better after experiencing the culture and the land from which it originated.

I didn't have all the ingredients that the original recipe from Laila called for, so in addition to the above, you can add a 1/2 onion (diced and sauteed) and one diced cayenne or chili pepper, if so desired.

I brought the salad to a party with some co-workers, and it was all gone by the end of the night.  Although there were far more people present than the recipe yield, I'd like to think that it's still pretty good.

Roasted Sweet Potato and Poblano Soup

Adapted from Mii amo Spa, serves 6
Date made: 3/20/2011

2 lbs sweet potatoes*
3 large green onions (or 5 small), chopped, white parts only*
3 cloves garlic, crushed
1 poblano pepper, deseeded and diced
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
4-6 c vegetable broth
2 Tbsp olive oil
salt and pepper, to taste

optional garnish:
3/4 c low fat sour cream
1 tsp cinnamon
1 tsp maple syrup

Peel sweet potatoes and cut into half-in cubes.
Toss with 1 Tbsp oil, salt, and pepper.
Roast in pre-heated 375-degree oven until for tender and lightly browned, about 25 minutes.  Heat remaining oil in large sauce pot over medium.
Add onion, garlic, and pepper.  Sweat over medium heat for minutes, occasionally stirring.  Add sweet potatoes, cinnamon, cloves, and ginger.
Sweat another 5 minutes, stirring frequently.
Add about 4 cups of broth and simmer for 10 minutes.  Blend will with immersion blender or standard blender.
(If using standard, return to pot when complete).
Return to simmer, adjust consistency with remaining broth.
Add salt and pepper to taste.
Optional garnish: combine all ingredients in a bowl, mix, and add dollop to each soup serving.


I REALLY LIKE THIS SOUP!  Thanks to Mary Chapman for the recipe!

I'm trying to follow the mantra of "use what you have", so I replaced the yellow onion from the original recipe with the white parts of the green onion and allspice with the cinnamon, ginger, and cloves, adapted from ehow.  I neglected the coriander since Google searches yielded several recommendation to not attempt to substitute coriander.  Maybe next time if I remember to get ground coriander at the grocery store.

I'm glad that I didn't cut back on the poblano pepper in order to keep the recipe in proportion because I really like the hint of spice in the soup.  If I had cut back to a half of a pepper or two small peppers, I don't think it would have been strong enough.  Since I don't have any sour cream, I also opted out of the garnish, but the maple syrup addition sounds really good!

Yum, yum, yum -- I love to cook!

Turnips with Swiss Chard

Adapted from cdkitchen, serves 2-4
Date made: 3/15/2011

3 turnips, halved and sliced*
1 bunch swiss chard, roughly chopped*
1 clove garlic
1 Tbsp olive oil
lemon zest of one lemon
juice of half of a lemon
salt and pepper to taste

In large skillet, heat olive oil over medium heat and saute garlic until it starts to brown.  Remove garlic and set aside.
Add turnips and saute until it starts to brown, about 5 minutes.
Raise heat to medium-high and add garlic, swiss chard, and lemon zest and saute for 2 minutes.
Turn the heat off and cover skillet.  Allow to steam for about 5 minutes.
Season with lemon juice and salt and pepper to taste.


So it's been about a month since I posted my last recipe.  It's been busy, starting the new job with AmeriCorps and everything.  February/early March was a really bad month for cooking with PSO and then Mardi Gras I ate out a lot more than I should have.  Now that the new job is starting to set in and my bank account balance is starting to decline, I'm going to get better at cooking in and trying new recipes!

On Saturday, I did make a variation of Collard Greens and Turnips using kale and beet greens instead.  Jason said it turned out pretty tasty, and I thought it was a good use of the produce, so I think I'm going to continue to revert to this recipe for an easy meal when I'm short on time and don't feel like cooking.

Poor Man's "Beef" Stroganoff

Adapted from Joy of Cooking, serves 4
Date made: February 13, 2011

1 lb ground turkey
3 1/2 Tbsp butter
1 c chicken stock
1 Tbsp flour
2 Tbsp olive oil
3 Tbsp sour cream
1 Tbsp honey dijon mustard
12 oz pkg wheat noodles
1 yellow onion, thinly sliced
2 cloves garlic, minced
1 pint cremini mushrooms, cleaned and sliced*
1 tsp dried parsley
salt and pepper to taste

Cook wheat noodles in per package directions.
Season ground turkey with salt and ground pepper to taste.
Melt 1 1/2 Tbsp butter in small saucepan over medium heat.
Add flour and stir with a whisk until smooth.
And chicken stock and whisk constantly to prevent lumps from forming.  Heat slowly and allow to simmer until smooth and thickened.
Set aside and keep warm.
Melt remaining butter in large skillet over medium heat.  Add turkey and crumble into small pieces.  Add onions and cook until turkey is browned.
While the turkey is cooking, heat olive oil in a skillet over high heat.  Add mushrooms and toss constantly until mushrooms begin to color.
Add garlic and parsley and cook for another minute.  Season with salt and pepper to taste.  Remove onion from meat and discard.

Transfer meat onto a warm dish and set aside.

Stir in sauce with juices from cooked meat and heat without boiling.
Stir in sour cream and mustard, and add salt and pepper to taste.

Add meat and mushrooms to the sauce and mix well.  Serve over the wheat noodles and enjoy!

This recipe follows the 1997 version of the Joy of Cooking cookbook.  I ended up saving the onions and using it to make a soup with the leftover chicken stock and some barley from the Winter Borscht.  In hindsight, I would have done something more along the lines of what's posted on the The Joy Kitchen, but it still turned out well considering it was my first time making this.  It's one of those dishes that I associate with my childhood, although I remember not really liking it much until I started liking mushrooms.  Also, I'm a huge fan of the Mix 'n Chop, courtesy of Pampered Chef.  I think that every kitchen should have one.

Brown Butter Pasta with Tatsoi

Adapted from Appetite for China, serves 4
Date made: 2/8/2011

1 box wheat penne
4 Tbsp unsalted butter
2 bunches of tatsoi, stems removed*
1/4 c parmesan cheese, grated
1 Tbsp dried sage
salt and pepper to taste

Cook pasta al dente in salted water with a tablespoon of olive oil.
When pasta is almost done, melt butter in a large skillet over medium heat.
Swirl it in the pan as it foams.  When it begins to brown, add pasta and coat well with the butter.  Salt and pepper to taste.
Add tatsoi and sage and cook until slightly wilted, about 3 minutes.  Add parmesan cheese, mix well, and serve.


"What the hell is _______?"  I find myself saying that to myself every now and then when I go to Hollygrove, and last week I filled in the blank with tatsoi.  Some Asian green or something or other, but it's pretty tasty.

Also, I found my first produce bug ever in the tatsoi leaves.  Another cooking adage I've learned to heed: always wash your produce before using.  I became a little squeamish, but I was reminded of Kristin Kimball's The Dirty Life and the little anecdotes about eating produce with the dirt still clinging to the skin, unwashed, but fresh from the earth from which it matured.  Often we are so disconnected from our food and where it comes from, we don't realize that it is processed and handled to the point that it no longer is the food that was harvested from the ground.  This probably sounds tree-huggerish, but I began to see the bug as a reminder of that connection to the land that nurtured this food that came to my kitchen.  So I simply rinsed the little guy off of the tatsoi leaf, inspected and washed the other leaves, and went along my merry way.  I'm still alive and didn't come down with any GI issues, so no harm, no foul.

Radish (and Turnip) Saute

Adapted from Hollygrove Market, serves 4
Date made: 2/9/2011

2 Tbsp olive oil
1 bunch of radishes, quartered and greens washed*
1 large turnip, chopped*
1-2 Tbsp white wine vinegar
salt and pepper to taste

Heat olive oil is skillet over medium heat.  Add radishes and turnips and cook, stirring constantly, until tender, but still crisp.  Transfer to a bowl to cool.
Place greens in a skillet with wash water still clinging to the leaves.
Cook over medium heat, stirring constantly, until it starts to wilt.
Turn off heat and add vinegar and radishes and turnips to skillet.
Stir well until combined and season with salt and pepper.


I'm starting to learn how to apply that adage of "use what's in your cupboard/fridge/freezer".  Since we didn't have any lemon juice from the original recipe, I substituted it with white wine vinegar.  And I got four huge turnips in my box last week, two of which were used in the mustard greens recipe, and the remaining have been sitting in my fridge, anticipating the day I'd find a culinary reason to take them out.

Crock Pot Red Beans and Rice

Based on a lot of experimentation, serves 4-6
Date made: 2/7/2011

1 lb red kidney beans, sorted*
1 green pepper, seeded and chopped
4 celery stalks, chopped
1 medium onion, chopped
2 bay leaves
Cajun brown rice*
Salt, pepper, Tony's, cumin, thyme, to taste
1 lb andouille sausage, sliced or chopped, optional

Place beans in a pot and cover with water.  Soak overnight.
Add more water to cover the beans and bring to a boil.
Boil for about 10 minutes and then transfer to crock for the slow cooker.
Add veggies and herbs/spices.  Cook on low heat for 10 hours.
Add sausage about 20 minutes before serving (while you're cooking your rice).
You know how to do the rest...


Before I got this new Crock-Pot for Christmas, I'd been using my mom's old slow cooker from, like, 20 years ago.  The first time I made red beans and rice in the Crock Pot it turned out disastrous since I cooked it on low and the beans didn't cook through AT ALL, even though they were there for 12 hours.  Mind you, I also consulted several slow cooker recipes online that made no indication that this might happen.

I thought the culprit was a defective low setting since I tried to make slow cooker corned beef and cabbage for St. Patrick's Day, which yielded similar results.  Thus, I've been making red beans and rice on the high setting to avoid further culinary embarrassment.  When I got this new Crock-Pot, I figured my low heat setting woes were a thing of the past, so I attempted to make chili a couple weeks ago over low heat.

This story is probably predictable, so I'm sure you can guess what happened -- crunchy chili.  Lo and behold, when I consulted my handy-dandy Crock-Pot manual (which I had the foresight not to throw out, though I guess there's always the internet), it explicitly states that you have to boil the beans beforehand, especially if you're adding any acid (aka tomatoes) since apparently it acts as a hardening agent.  Thank you, internet home cooks for not bringing this to my attention.

At least I got a sweet Crock-Pot out of it.  Thanks, Mom and Dad.

Mustard Mustard Greens

Adapted from Hollygrove Market, serves 2 (main course) or 4 (side dish)
Date made: 2/6/2011

1 bunch mustard greens, washed, destemmed, and torn into large pieces*
1 pint small shiitake mushrooms*
2 large turnips, sliced*
2 cloves garlic, minced
3 Tbsp butter
3 Tbsp honey dijon mustard
1 Tbsp sugar
salt, pepper, and Tony Cacherie's to taste
water
Cajun brown rice*

Saute turnips on medium heat in a couple tablespoons of olive oil until they start to become translucent.
Add mushrooms and continue cooking until mushrooms are tender.
Remove from heat and set aside.
Meanwhile, saute garlic in a tablespoon of olive oil in a pot.  Add greens and enough water to cover the bottom of the pot, 3-4 tablespoons.
Add a tablespoon of sugar and season with salt and pepper.  Add Tony Cacherie's, if desired.
Cook until wilted.  Remove greens and squeeze as much liquid as possible into the pot.  Reduce liquid by half and add butter and mustard.
Add greens, mushrooms, and turnips to pot and mix well.
Serve over a bed of Cajun brown rice.  Can also be served as a side dish alone with some sort of protein.

Trying to cook mustard greens has been the bane of my existence.  For some reason, they'd always turn out bitter to the point of being inedible.  I guess I should have done some reading first: apparently, wilted greens = bitter greens.
http://www.naturalchoice.net/articles/cookinggr.htm.

From Mimi's cooking lesson on collards and okra, I always add a little bit of sugar to my greens, and I'd like to think that it cuts the bitterness as well.  I cooked these greens that day after I got them, and by following the source recipe and tweaking it a little, the greens turned out pretty well, the only bitterness coming from the dijon mustard.  Although I chose the honey dijon because it was the first mustard I found in the fridge, I kind of like the slight sweetness it brings to the dish.

Bounty Rice

Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011

1 lb ground turkey
1/2 medium onion, chopped
1 green pepper, chopped
2 28 oz cans diced tomatoes
1/2 head of cabbage, shredded*
3 c cooked Cajun brown rice*
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 c sour cream
1 c mozzarella cheese

Saute ground turkey, onion, and green pepper in large skillet on medium heat until meat is browned and vegetables are soft.
Stir in tomatoes, cabbage, rice, and herbs and cover.  Cook until cabbage is crisp tender, about 10-15 minutes.
Stir in sour cream and transfer into a grease 13x9 baking dish.  Bake at 325°F until the cabbage is tender, about 30-45 minutes.  Sprinkle cheese on top and let melt.

The acid is slightly overwhelming -- I might add more rice next time.  Not sure if it was really 3 cups since I kind of eyeballed it.  I eyeballed the cheese, too, so next time I think I'd add more cheese.  Still tasty and very hearty!

Easy Potato Bake

Adapted from Simply in Season, serves 6-8
Date made: 1/28/2011

3 lbs small red potatoes, peeled and thinly sliced*
1/4 c onion, chopped
2 Tbsp butter
1 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
1 c chedder cheese, shredded

Place potatoes in a greased 13x9 baking dish.  In sauce pan heat butter, onion, salt, thyme, and pepper until melted.
Drizzle mixture over potatoes.  Cover and bake at 425°F until tender, about 45 minutes.
Sprinkle cheese on top and bake for an additional 15 minutes.

These are easy and really tasty!  Yum!

Broccoli Gratin

Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011

1 head of broccoli, cooked until crisp-tender and cut in chunks*
2 green onions, chopped*
1 clove garlic
1/4 c flour
2 c milk
1 c cheddar cheese, shredded
salt and pepper to taste
pinch of nutmeg and ground red pepper
1 c bread crumbs
1 Tbsp butter, melted
1 Tbsp dried parsley

In small saucepan, saute onion and garlic in oil over medium heat until fragrant and tender, about 5 minutes.  Sprinkle flour over onions and garlic.  Cook, stirring constantly, for 3 minutes without browning.
Whisk in milk and bring to a boil.  Add spices and cook for 5 minutes.
Stir in cheddar cheese and remove from heat.  Combine with broccoli in a 8x8 casserole dish.
Combine bread crumbs, butter, and parsley and sprinkle on top of broccoli mixture.  Bake for about 20 minutes at 350°F.

The original recipe called for 5 cups of broccoli; the head that I had was only about 2-3.  So the cheese sauce is probably a little overkill since I forgot about the difference and didn't scale it down.  However, I think it's still yummy!

Tomato Sweet Potato Soup

Adapted from Simply in Season, serves 4-6
Date made: 1/28/2011

1 medium onion, chopped
3 medium-small sweet potatoes, peeled and chopped*
4 c vegetable broth
1 c water
1 28 oz can of diced tomatoes
1/4 tsp ground pepper
3/4 c orange juice

Saute onion in oil in soup pot until translucent.  Add sweet potatoes, broth, and water, and bring to a boil.
Reduce heat and simmer, partially covered, until sweet potatoes are tender, about 25 minutes.
Remove from heat and stir in tomatoes with juice and pepper.  Puree until smooth and return to soup pot.
Add orange juice, heat gently until hot, and serve.

My sweet potatoes were a little on the small side so if I had to do it again, I'd cut back on either the tomatoes or the orange juice or add another sweet potato to cut the acidity.  The texture is interesting since it has a lot of the acid, but a hint of that starchy, almost creamy finish from the potatoes.  Knowing this, next time I might add a little cream or half-and-half instead of the cup of water.

Shredded Beet Salad

Adapted from Simply in Season, serves 4
Date made: ???

8-10 small/medium red beets, boiled, peeled, and shredded*
2-3 carrots, shredded
3-4 celery stalks, chopped finely
1/2 head of lettuce, roughly chopped*
balsamic vinegar
olive oil
1/2 tsp salt
pepper to taste

Combine beets and carrots and toss with balsamic vinegar, olive oil, and salt and pepper.  Combine with lettuce when ready to serve.


Like I said, I'm not a big beet eater, but it's slowly growing on me.

Marinated Mushrooms

Adapted from several recipes I found online
Date made: ???

1/2 lb mushrooms, cleaned*
1 green onion, chopped finely*
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp parsley
1/4 c balsamic vinegar
juice of 1 orange*
1/4 c olive oil
salt and pepper to taste

Saute mushrooms in about 1 Tbsp olive oil on medium heat until it starts to sweat.  Add balsamic vinegar and green onion, bring to a boil.
Reduce heat and let simmer until tender.
Add herbs, salt, pepper, and orange juice.  Pour mixture into a sterilized mason jar, seal, and allow to cool.  Refrigerate for several hours to a few days.


I don't remember exactly how I made this dish, but I think this is about right.  I might've added a clove of garlic as well.  I really just wanted something to do with the crap load of citrus I'd been getting at Hollygrove.  I got sick the week prior and the resulting sore throat was rather averse to acids for a while.

After the mushrooms marinated for several days I tossed it with a box of cooked penne and added some salt.  The mushrooms turned out pretty tasty, if I do say so myself.  I would probably something else to dress up the pasta though.

Cabbage Noodles

From Mommy, serves 4-6
Date made: 1/19/2011

12 oz package wheat noodles
1 medium onion
1 head cabbage, chopped into small pieces*
1/2 lb butter

Cook pasta per directions.  Melt butter in skillet and saute onion on medium heat.  Add cabbage and mix well, coating with the butter.  Add salt and pepper to taste, and cook until cabbage is soft and translucent.  Mix with noodles and enjoy!


Pretty simple, but also pretty tasty!

Gołąbki

Adapted from my mommy's recipe, Gather and another food blogger, 6-8 servings
Date made: 1/19/2011

1 large head of cabbage*
1 lb ground beef
1 lb ground pork
2 c cooked Cajun brown rice*
2 eggs
3 garlic cloves, minced
2  10 oz cans condensed tomato soup
1 14 oz can tomato sauce
3 carrots, peeled and finely chopped
3 ribs of celery, peeled and finely chopped
1 bell pepper, finely chopped
1 medium onion, chopped
thyme, salt, pepper, parsley to taste, other seasonings can be used as desired.

Core cabbage and place in boiling water.  Peel the leaves as they get soft and remove from the pot and set aside.
Saute onion in oil or butter until translucent.  Mix half of the onion with ground beef, pork, one egg, one cup of rice, and two garlic cloves.  Add about 1-2 tsp each of the seasonings.
Mix other half of onion with bell pepper, celery, carrot, the remaining rice, garlic, and one egg.  Again, add about 1-2 tsp each of the seasonings.
Take a cabbage leaf and cut off the thick stem.  Place a spoonful of filling in the middle of a leaf, fold the left and right sides over, and starting at the end closest to you, roll the cabbage up (see referenced recipes for photos).
Repeat until you have used all the mixture up.
Mix together two cans of tomato soup and tomato sauce.  Add 3 bay leaves and salt and pepper to taste.
Place cabbage rolls seam side down into crockpot and pour tomato soup/sauce mixture over the rolls.  Cook on low for 8-10 hours.

Jason and I had made a Russian version (Голубцы - golubtsy) of this dish a while ago, but it it was my first time making this Polish version that my family has been eating at reunions, parties, etc. for years.  My friends have been doing a "family dinner night" where every other Wednesday evening someone hosts the group for dinner.  The veggie version was for the vegetarian in our group.  Since I had gotten a huge head of cabbage from Hollygrove Market and Farm the week prior, I figured I'd try my hand at this and also make cabbage noodles.  All-in-all it turned out okay -- it was pretty underseasoned, but that was my fault since I'm pretty timid when it comes to seasoning my food.

Broccoli Cheese Soup

Adapted from cdkitchen, serves 4

Date made: 1/12/2011

1 T butter, melted

1/2 medium onion, chopped

1/4 c melted butter

1/4 c flour

2 c half-and-half

2 c chicken stock

1/2 lb fresh broccoli, chopped in small pieces*

1/4 t nutmeg

1/2 lb goat cheddar cheese, grated*

salt and pepper to taste

Saute onion in tablespoon of butter and set aside.

Stir melted butter and flour over medium heat for 3-5 minutes. Stirring constantly, and slowly add half-and-half.

Add chicken stock, also while stirring constantly. Reduce heat to low, and simmer for about 20 minutes.

Add broccoli and onions. Cook over low heat until veggies are tender, about 20-25 minutes.

Add salt and pepper and the grated cheese. Stir until melted, stir in nutmeg, and serve.

I only had about 3/4 of what the recipe called for of the local goat cheese I had gotten from Hollygrove Market and Farm the week prior, so I satisfied the balance with finely shredded sharp cheddar cheese from the normal grocery store. I liked the overall flavor -- not too cheesy, but next time I might add a little more sharp cheddar to add more flavor.

Chicken and Bok Choy Stir Fry

Adapted from Real Simple, serves 2-4

Date made: 1/12/2011

1 c uncooked, Cajun brown rice*

1 T olive oil

1 lb chicken, cut into bite-sized chunks

1 head bok choy, greens and stalks separated*

1 green onion, chopped

1 clove garlic, minced

1/4 c soy sauce, approximate

3-4 T sesame sauce, approximate

1/4 t ground ginger

salt and pepper, to taste

Cook Cajun brown rice -- I have a rice cooker, which is almost as valuable as my Crock Pot, so I can't really help you with times for normal cooking.

Heat olive oil in large skillet (if you don't have a wok) on medium heat. Brown chicken, tossing occasionally, for about 10 minutes. Remove from pan and set aside.

Add scallions and saute for about 2-3 minutes. Add garlic and continue to saute until fragrant.

Add soy sauce, sesame sauce, and bok choy stalks and spices. Bring to a boil, and then reduce heat to low.

Allow bok choy to simmer for 2-3 minutes, add the greens, and simmer for another 2-3 minutes.

Add chicken and allow it to heat through. Serve on a bed of rice.

I had a very vague idea of what to do with the bok choy. Only a day after I bought it at Hollygrove Market and Farm, it started to wilt because it was so big it didn't fit into my crisper, so I had to figure out what to do with it... fast. Over the past couple years, I've been bad at wasting my Hollygrove produce due to improper storage, and part of my New Year's resolution is to reduce the amount of spoiled produce that comes from my fridge.

I had had a lot of veggie-only dishes the few days prior (the veggie soup, rice bake, collards...), so I was really craving some protein. I knew I wanted to make a stir fry out of the bok choy, but wasn't really sure how to incorporate the chicken. If I had done it over again, I would have marinated the chicken for a few hours in a soy sauce/sesame sauce mixture since the flavor didn't get absorbed very well.

Crockpot Vegetable Lentil Soup

From me!, serves 6-8

Date made: 1/11/2011

3 medium Idaho potatoes, cut 1/2-in pieces

4 carrots, cut in 1/2-in pieces

4 small-medium beets with stems, cut in 1/2-in pieces*

1 green onion, chopped*

1/2 medium onion, chopped

1 1/2 c lentils

3 c chicken broth

water

2 bay leaves

cumin, celery salt, salt, and pepper to taste

Combine ingredients in crock pot. Fill to min fill line with water, and cook on low for 8-10 hours or high for 4-6 hours.

I've been sick over the last few days and a nice hot soup sounded really good after having that borscht last week. I threw together a bunch of vegetables I had left over, and I found some lentils in the pantry to go with it. Again, there were just enough beets that my non-beet palate wasn't overpowered, but it was hearty and tasty. I also ate it with some cornbread on the side.

Collard Greens and Turnips

From Mimi (aka Jenny Flowers), serves 4-6

Date made: 1/6/2011

Bunch of collard greens, chopped roughly*

3 medium turnips, sliced*

1/2 medium yellow onion, chopped

Tony Cacheries, salt, and pepper to taste

water

Saute onion until tender in pot on medium heat. Add greens and a little bit of water (1/2 c or so) to keep the greens from sticking to the pot. Add Tony's and salt to taste. Cover pot and allow greens to boil down, about 10 minutes. Add turnips and more Tony's, salt, and pepper to taste. Reduce heat to simmer and allow greens to cook down to desired texture.

My friend's 97 year-old grandmother showed me how to make collards a year or so ago when I was trying to figure out what to do with my Hollygrove produce. This is one of the few dishes that I cook according to feel, it's so easy (I generally need recipes). I don't like my collards cooked down as much as they are at restaurants, so this only took me a half hour to 45 minutes including prep.

Wild Rice Vegetable Bake

Adapted from "Simply in Season", serves 6-8

Date made: 1/4/2011

1 c Cajun brown rice*

1 medium yellow onion, chopped

1 c quick pearl barley

4 medium Idaho potatoes, peeled and cut in 1-in pieces

1 acorn squash, peeled, seeded, and cut in 1-in pieces*

3 carrots, peeled and cut in 1-in pieces

1 c apple juice

3 c chicken broth

4 c water

salt and pepper to taste

Boil rice in water for about 10 minutes.

Saute onion until tender. Mix with rice and pearl barley in 9x13 casserole dish.

Spread potatoes, squash, and carrots on top of grains and sprinkle with salt and pepper.

Pour apple juice and chicken broth on top, and bake at 375°F for 1 hour.

This dish is pretty hearty, and the apple juice brings a fruity flavor without it being too sweet. The recipe in the cookbook calls for you to cover the casserole dish, which I forgot to do, so the veggies got a little dry. Other than that it was pretty good!

Au Gratin Cabbage

From "Simply in Season", serves 4

Date made: 1/4/2011

2 c cabbage, shredded

1 carrot, shredded

1 green onion, chopped*

1/2 c milk

1 egg

3 T goat cheddar cheese* (I just eyeballed it)

salt and pepper to taste

Saute vegetables until crisp-tender in frypan coated with cooking spray.

Transfer to greased 9x9 casserole dish (recipe says to use 1-quart baking dish)

Combine milk, egg, and cheese in small bowl.

Pour over vegetables, add salt and pepper, and and bake at 350°F for 25 minutes.

I would definitely double this recipe since it definitely didn't feel like it made enough. It was super tasty though, and I'll definitely try to make it again!

Winter Borscht

Adapted from "Simply in Season", serves 6-8

Date made: 1/4/2011

1 lb stewing beef

1/2 medium yellow onion

8 c water

4-5 medium Idaho potatoes

1/2 head cabbage, shredded

3-4 small/medium beets, including stems and greens, chopped*

2 carrots, diced

1/2 c quick pearl barley

2 bay leaves

2 T dried dill

1 green onion*

salt and pepper to taste

Brown onion and beef in oil in large soup pot over medium heat.

Add remaining ingredients, except for beet greens and and bring to boil, cover and simmer for 30 minutes.

Add beet greens and pearl barley and simmer until barley is cooked and meat is tender, about 10 minutes.

I'm honestly not a huge beet person, but my Russian-obsessed boyfriend is and thought the stew could use more beets. I thought it was just enough... to each their own. Nevertheless, it's nice and hearty and is a wonderful complement to a cold, wintry day!

New Year's Resolution

I'm horrible at setting and keeping New Year's resolutions - especially ones that involve watching my spending. However, I have made a major decision to quit my job as an engineer for Shell and commit to a year of service as an AmeriCorps VISTA for HandsOn New Orleans. So with that comes certain sacrifices which might improve my chances for success in 2011.

While I was home for Christmas a few weeks ago, I stopped by the Ten Thousand Villages store on Main St. in Ann Arbor and found this wonderful little cookbook, "Simply in Season", and... voila! My New Year's resolution was born. I'm going to commit at least half of my grocery expenses to "local" food for the whole year. Local meaning Gulf Coast (Louisiana, Mississippi, Alabama, maybe Texas...) -- basically anything that comes from the geographic sources of the produce sold at Hollygrove Market and Farm.

Since my income will be about one-sixth of what it is today, my ability to afford to eating out 3-4 times a week will be severely limited. I figured that since I want to go to grad school to study agricultural economics and food security, I ought to start with my own (soon to be almost-diminished) purchasing power and buy mostly food that is in season and local.

So this blog will mainly consist of recipes sprinkled with my own reflections throughout the year and a glimpse now and then into my reading list.  Local foods used in each recipe will be listed with an asterisk.

Happy New Year and Happy Eating!