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.
Showing posts with label simply in season. Show all posts
Showing posts with label simply in season. Show all posts
Monday, May 2, 2011
Sunday, May 1, 2011
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.
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.
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.
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.
Saturday, January 29, 2011
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!
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!
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!
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.
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.
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.
Thursday, January 13, 2011
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!
Wednesday, January 12, 2011
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!
Happy New Year and Happy Eating!
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