tag:blogger.com,1999:blog-1421514007668993492024-03-13T23:37:40.406-04:00Oh Kitchen, What Won't You Do?a blog by two food obsessed girlsGeorgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-142151400766899349.post-33828976829770899832013-01-18T15:28:00.002-05:002013-01-18T15:28:23.277-05:00It's been a long time now...Blogging has taken a hiatus in the last few years. Don't fret - I may pick up the proverbial pen again one of these days. Lots of cooking has taken place, just not so much with the blogging. Apologies dear (and probably few) readers.Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com0tag:blogger.com,1999:blog-142151400766899349.post-68005951915475674462011-09-11T17:39:00.001-04:002011-09-14T17:05:17.607-04:00Chipotle Beet BurgersThis summer has flown by. The last month in a flurry of rain. As opposed to making more excuses about not blogging I will say this: I like cooking better than writing. There, secrets out. Phew, not so bad. That being said, I really do like keeping this blog and will attempt to return to some sort of blogging schedule. There are a lot of exciting things going on in the next few months.<br />
<br />
Number 1 exciting thing is that Philadelphia now has a FOOD SWAP!!! I am spearheading this with Marisa from <a href="http://www.foodinjars.com/">Food In Jars</a>, Alexis of <a href="http://teaspoonsandpetals.typepad.com/">Teaspoons & Petals</a>, and Amanda of <a href="http://twitter.com/#!/forkspoonknife">@forkspoonknife</a>. The first event is coming up soon on September 22nd. Read more about it <a href="http://www.facebook.com/PhillySwappers">here</a>. I will recap after it is over.<br />
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Onto the Beet Burgers. Our CSA, Henry Got Crops, puts out a newsletter every week that includes a section of recipes. This week offered a recipe for Beet Burgers that a CSA member had raved about. I was very intrigued by the idea and had two bunches of beets waiting in my crisper. I actually ended up searching for a different recipe because the initial one called for too many ingredients I didn't have. I landed on <a href="http://www.thekitchn.com/thekitchn/restaurant-reproductions/restaurant-reproduction-bestever-veggie-burgers-from-northstar-cafe-096967">one</a> from <a href="http://www.thekitchn.com/">The Kitchn</a> that seemed similar. I didn't have everything in the ingredient list so altered the recipe. They were really great. A super healthy and tasty alternative to a beef burger, and easy enough to make at home. Boca Burgers eat your heart out.<br />
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These turned into Chipotle Beet Burgers (we love spicy here) and were served with a quick salad.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-04ji2k9ZmNE/Tm0oDFUU2OI/AAAAAAAAHiM/dsIrMU8WUHg/s1600/DSCF4632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-04ji2k9ZmNE/Tm0oDFUU2OI/AAAAAAAAHiM/dsIrMU8WUHg/s400/DSCF4632.JPG" width="400" /></a></div><b><u>Chipotle Beet Burgers</u></b><br />
modified from <a href="http://www.thekitchn.com/thekitchn/restaurant-reproductions/restaurant-reproduction-bestever-veggie-burgers-from-northstar-cafe-096967">this recipe</a><br />
<i>made 9 burgers</i><br />
<br />
1/2 cup brown rice (about 1 cup cooked rice)<br />
1 medium red onion, diced<br />
1 pound beets (we used a little more than a pound, mixed red and gold)<br />
4 cloves garlic, minced<br />
1 jalapeno, minced<br />
1 can refried beans (Amy's are wonderful)<br />
1 tbsp olive oil<br />
3 tbsp flour<br />
1/2 tsp chipotle powder (more if you like spicy)<br />
1/2 tsp paprika<br />
1 1/2 tsp cumin<br />
salt and pepper to taste<br />
<br />
Cook rice per directions on package.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-WOxsHmPtOGg/Tm0oBj1GqNI/AAAAAAAAHiA/snwzyd7CvMU/s1600/DSCF4622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-WOxsHmPtOGg/Tm0oBj1GqNI/AAAAAAAAHiA/snwzyd7CvMU/s400/DSCF4622.JPG" width="400" /></a></div>Heat olive oil in skillet. Saute garlic and onion until fragrant and add beets and jalapeno. Cook until tender, stirring occasionally. Add spices at the end and stir well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aDbCnSQfuRA/Tm0oCM87w4I/AAAAAAAAHiE/NsE6qYR8W8g/s1600/DSCF4624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-aDbCnSQfuRA/Tm0oCM87w4I/AAAAAAAAHiE/NsE6qYR8W8g/s400/DSCF4624.JPG" width="400" /></a></div>Mix rice, beans, veggies and flour well in large bowl. Heat skillet back up and scoop burger-sized amounts into the pan. Cook on each side until a nice crust develops (about 3-5 minutes per side). Keep an eye on them so they don't burn. Be very gentle as they don't hold together great. Mine all came out in one piece though. Serve either plain or on burger rolls.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LqVUcYntNi4/Tm0oCm_47GI/AAAAAAAAHiI/O7NdcA3g27o/s1600/DSCF4625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-LqVUcYntNi4/Tm0oCm_47GI/AAAAAAAAHiI/O7NdcA3g27o/s400/DSCF4625.JPG" width="400" /></a></div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com3tag:blogger.com,1999:blog-142151400766899349.post-51138748883314777882011-06-29T21:00:00.004-04:002011-06-29T21:13:39.578-04:00GrowthIf you haven't yet checked out <a href="http://georgias-garden.blogspot.com/">Georgia's new garden blog</a>, you may not have seen pictures of her beautiful home garden. And she hasn't yet posted any pics of her garden plot at our community garden.<br /><br />However, while she's away this week I thought I'd take some pictures of her veggie growth for her!<br /><br />What you may not know is that I also have a garden plot at a community garden and growing vegetables has become the most fulfilling and awesome thing I have ever done. I normally visit the garden every other day and there's something new growing every time. I'm also posting some pics from my garden (as I have way more of those than of hers).<br /><br />What are you most excited about growing this year and are you obsessively taking pictures like I am??<br /><br />Forgive these pictures, they were all taken with my cell.<br /><br />From Georgia's community garden plot:<br /><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-945nmd34gbw/TgvMPmhL0qI/AAAAAAAAAWs/zOZTMAuqh9c/s1600/272294_580060512248_32703568_32393981_2256092_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/-945nmd34gbw/TgvMPmhL0qI/AAAAAAAAAWs/zOZTMAuqh9c/s320/272294_580060512248_32703568_32393981_2256092_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813128112034466" border="0" /></a>cauliflower<br /><br /></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-r9sPGUqssX4/TgvMO82tR9I/AAAAAAAAAWk/kUkP4nFc9P8/s1600/265485_580060666938_32703568_32393984_5673753_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-r9sPGUqssX4/TgvMO82tR9I/AAAAAAAAAWk/kUkP4nFc9P8/s320/265485_580060666938_32703568_32393984_5673753_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813116928018386" border="0" /></a>peppers<br /><br /></div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-hYRn06zJ_so/TgvMOeaY8yI/AAAAAAAAAWc/_HmujJuMEr8/s1600/258465_580060372528_32703568_32393979_5851810_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/-hYRn06zJ_so/TgvMOeaY8yI/AAAAAAAAAWc/_HmujJuMEr8/s320/258465_580060372528_32703568_32393979_5851810_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813108756181794" border="0" /></a>baby squash<br /><br /></div><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-_jcTJq7Ug_4/TgvMPyhHdmI/AAAAAAAAAW0/iatoHCz6hac/s1600/272908_580060123028_32703568_32393978_7561785_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-_jcTJq7Ug_4/TgvMPyhHdmI/AAAAAAAAAW0/iatoHCz6hac/s320/272908_580060123028_32703568_32393978_7561785_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813131332974178" border="0" /></a>cucumber</div><br /><br />My garden:<br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-J8Qb-4z3Wls/TgvNASCTp4I/AAAAAAAAAXE/IkVm1TacnXA/s1600/257061_573744060468_32703568_32386028_7855489_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-J8Qb-4z3Wls/TgvNASCTp4I/AAAAAAAAAXE/IkVm1TacnXA/s320/257061_573744060468_32703568_32386028_7855489_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813964427405186" border="0" /></a>my whole plot<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-qTfLloeQrOs/TgvNBddDYkI/AAAAAAAAAXU/7lVh4oaXgjI/s1600/271207_577062260768_32703568_32392282_6062158_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://2.bp.blogspot.com/-qTfLloeQrOs/TgvNBddDYkI/AAAAAAAAAXU/7lVh4oaXgjI/s320/271207_577062260768_32703568_32392282_6062158_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813984672244290" border="0" /></a>tiny baby cucumbers<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-YitTS2OGWFY/TgvNBKa72-I/AAAAAAAAAXM/ziv0qvBP3A0/s1600/267111_580058466348_32703568_32393976_6096288_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/-YitTS2OGWFY/TgvNBKa72-I/AAAAAAAAAXM/ziv0qvBP3A0/s320/267111_580058466348_32703568_32393976_6096288_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813979563088866" border="0" /></a>just today, bigger cucumbers!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-37h5a5ix6e0/TgvNAC8RxNI/AAAAAAAAAW8/jUDcrwNObxg/s1600/255951_577062220848_32703568_32392281_5122855_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/-37h5a5ix6e0/TgvNAC8RxNI/AAAAAAAAAW8/jUDcrwNObxg/s320/255951_577062220848_32703568_32392281_5122855_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813960375583954" border="0" /></a>my first ripe sungold tomato<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-QLqOCVLmyR8/TgvNB1NItkI/AAAAAAAAAXc/GjiIumNHois/s1600/271442_577062305678_32703568_32392284_486699_o.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://1.bp.blogspot.com/-QLqOCVLmyR8/TgvNB1NItkI/AAAAAAAAAXc/GjiIumNHois/s320/271442_577062305678_32703568_32392284_486699_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5623813991047935554" border="0" /></a>tiny peppers<br /></div>Randihttp://www.blogger.com/profile/10021014769639462403noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-51000285159666032182011-06-23T22:15:00.005-04:002011-06-23T23:41:28.697-04:00The Green Monster<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-sG5uWqgodwQ/TgP1jKrZUFI/AAAAAAAAAWM/AbcJvzYXet0/s1600/IMG_0247.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-sG5uWqgodwQ/TgP1jKrZUFI/AAAAAAAAAWM/AbcJvzYXet0/s320/IMG_0247.JPG" alt="" id="BLOGGER_PHOTO_ID_5621606744399106130" border="0" /></a><div style="text-align: center; font-style: italic;"><span style="font-size:85%;">don't mind me, I drink out of jars now<br /></span></div><br />I've been following Angela at <a href="http://ohsheglows.com/">Oh She Glows</a> for quite awhile now. Though "healthy living" isn't exactly the theme of our blog (especially my part with all the butter-laden baking), there are a few other of these go-getters that I follow who are up on things like running and find many different ways to eat kale. If it sounds like I'm being a bit cheeky, its only because I'm genuinely jealous of their zeal for health.<br /><br />A couple years ago, when I first found Angela's blog, I saw the also had a link for her site The <a href="http://greenmonstermovement.com/">Green Monster Movement</a>. I'm notorious for getting into healthy fads (not that Green Monsters are fads, at all - only that I end up treating thing I get into like fads... here today, gone tomorrow!), only to instantly forget about them the second I see a scone or cookie... or even think about a scone or cookie.. ... ... droool... where was I? Oh, right.<br /><br />A year or so ago, I got very excited about the idea of a juicer. I don't think I blogged about it, but I spent a good two weeks after I got my fabulous Breville juicer juicing everything in sight. Then I read about how when you juice, especially sweet things like apples (which I was going through by the bushel!), you get all the calories and sugar from the fruit and none of the good fiber.<br /><br />So when I realized that I wasn't drinking my meals, but essentially just adding excess calories and sugar, the juicer went silent sitting in the corner of my counter.<br /><br />But sarcastic as I'm being, I do try to incorporate healthy things into my diet every single day. At the end of the day I count how many servings of fruit and veggies I've had, and I try to make sure I'm hitting more veggies than fruits. Remember, tomatoes and avocados are fruits, people! And though I've certainly gotten the equivalent of the Green Monster at health food places and when the Vitamix guy is at whole foods, I've never gotten over the hump of making one at home. Before today.<br /><br />For the last month I've been going for acupuncture (which I LOVE), and the acupuncturist is always giving me Chinese Medicine food advice, which I'm terrible about taking because I don't want to go buy a crock pot - something she tries to assure me I need.<br /><br /><a href="http://www.healthalternativesonline.com/images/chinese1.gif"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 578px; height: 590px;" src="http://www.healthalternativesonline.com/images/chinese1.gif" alt="" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">Yes, this my "chinese medicine" gif. don't ask, I have no idea.<br /><a href="http://www.healthalternativesonline.com/TCM.html">source</a><br /></span></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span><br />Anyway, she also impressed upon me the importance of trying to get two leafy greens in before noon. WHAT?!? If you know me at all, you know I'm barely up before noon, let alone eating leafy greens for breakfast.<br /><br />While I do eat plenty of leafy greens, especially since our CSA share has been inundated with them, it's really hard for me to palate eating veggies for breakfast. I know this is a silly prejudice, but I think Angela's green monster may have solved the problem.<br /><br />I barely slept last night, and so this evening I took a 3 hour nap (hey, don't judge!) between 530pm and 830pm. When I woke I knew I really needed to run over to Target for some kitty food, among other people-type necessities. I cut myself a small piece of bread, slathered on some PB and honey with a glass of milk and booked it out the door.<br /><br />But I'm well away a piece of bread with PB and milk is a sad substitution for dinner - even if the bread was whole wheat sprouted (told you I was healthy). While I was out I remembered that I finally put water into my ice trays yesterday and so there was probably ice. And there was definitely both spinach and kale and bananas and PB and flax and almond milk. ALL THE INGREDIENTS FOR A GREEN MONSTER! It was meant to be. Seriously.<br /><br />So I got home and blended me up one. Guess what, it was freakin' fabulous. I did not use kale, I thought I'd play if safe with spinach for the first go around, but I could have put way more spinach in than my slight 2 handfuls.<br /><br />Maybe I can make the acupuncturist happy after all.<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-NcdCxM62BtU/TgP6b_p3oWI/AAAAAAAAAWU/4UMStOf-4aQ/s1600/IMG_0249.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-NcdCxM62BtU/TgP6b_p3oWI/AAAAAAAAAWU/4UMStOf-4aQ/s320/IMG_0249.jpg" alt="" id="BLOGGER_PHOTO_ID_5621612118738968930" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">please ignore my dirty sink. thank you.<br /></span></span></div><br /><span style="font-weight: bold;"><br />Angela's Classic Green Monster</span><br />makes 1 serving = 2 cups<br />find <a href="http://ohsheglows.com/2011/01/13/classic-green-monster/">original recipe here</a></div></div><br />my adaptation:<br /><br />1 cup almond milk (or cow's milk or whatever you want)<br />1 Tbsp ground flax<br />1 Tbsp peanut butter (or whatever other nut butter you've got - I had delicious grind-your-own from whole foods)<br />1 packed cup raw spinach (though I could have easily done more - use your own compass)<br />1 banana<br />3 ice cubes<br /><br />Put all the ingredients (except the ice) in your blender and blend till smooth. Then add in the ice and let it work its magic.<br /><br />Tada! I also drizzled in about 1/2 tsp of honey at the end.Randihttp://www.blogger.com/profile/10021014769639462403noreply@blogger.com1tag:blogger.com,1999:blog-142151400766899349.post-7610800059191702712011-06-20T22:25:00.002-04:002011-06-20T22:42:41.447-04:00Thai Red CurryI was noticing its been over a year since I last posted and it seemed a good time to remedy that.<br /><br />Curry is fairly simple, especially thai curry. And it's a great way to clean out your fridge. With the massive amount of veggies we've been getting from our CSA share, along with some carrots and potatoes that needed to get eaten, I thought I'd make a hearty veggie-protein and vegetable filled curry.<br /><br /><a href="http://3.bp.blogspot.com/-8SEjF7GqMcg/TgAE44vtmiI/AAAAAAAAAWE/TDOKsLokgtc/s1600/IMG_0236.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-8SEjF7GqMcg/TgAE44vtmiI/AAAAAAAAAWE/TDOKsLokgtc/s320/IMG_0236.JPG" alt="" id="BLOGGER_PHOTO_ID_5620497710310070818" border="0" /></a><br /><br />As much as I love sauteing my greens with a little garlic and ginger, I've been eating sauteed greens pretty much every day and figured I should expand my palate some.<br /><br />In addition to the potato and carrots, I added bok choy from a friend's garden and left over mustard greens from last week's share. I also put a cup of chick peas and 1/3 cup of lentils. When it was finished, I served it over some quinoa for some extra fiber and protein.<br /><br />Feel free to use whatever veggies you want in the curry and try serving it over rice, quinoa or any asian-type noodle.<br /><a href="http://3.bp.blogspot.com/-8SEjF7GqMcg/TgAE44vtmiI/AAAAAAAAAWE/TDOKsLokgtc/s1600/IMG_0236.JPG"><br /></a><br /><span style="font-weight: bold;">Thai Red Curry</span><br />1-2 Tbs red curry paste (adjust to your liking)<br />1 14oz can of coconut milk<br />1-2 cloves garlic<br />1 1-inch knob of ginger, peeled and grated<br />1 large red (or other thin-skinned type) potato<br />2-3 carrots<br />1/3 cup lentils<br />1 cup chick peas, drained and rinsed<br />1-2 cups of green of your choice (I used chopped up bok choy and mustard greens)<br />1 Tbs fish sauce<br />1 Tbs brown sugar<br />lime or rice vinegar<br />cilantro<br /><br />WITHOUT SHAKING, open the can of coconut milk. Take the coconut "cream" layer off the top and put into a sauce pan along with red curry paste. Heat over medium heat and stir to combine.<br /><br />Let coconut cream and curry paste come together till they thicken up and become more paste-like. Lower heat some and then add garlic and ginger (and a half onion if you want - I didn't have one in the house).<br /><br />When garlic and ginger become fragrant, add rest of coconut milk, along with 1 cup of water. Add diced potatoes and carrots to the pot. Then add in lentil and chick peas.<br /><br />Turn up the heat till pot boils and then reduce to a simmer. Put the lid on, but leave partially open. Let simmer for 30-40 minutes or until lentil and potatoes are soft.<br /><br />Add fish sauce, brown sugar and squeeze of a lime or a splash of rice vinegar. Taste and adjust to your liking.<br /><br />Turn off heat and then add greens and cilantro. Let residual heat from curry to lightly cook the green.<br /><br />Serve with rice, quinoa or noodles.Randihttp://www.blogger.com/profile/10021014769639462403noreply@blogger.com4tag:blogger.com,1999:blog-142151400766899349.post-9809469620079453902011-06-17T15:41:00.003-04:002011-06-21T13:37:01.330-04:00Fettuccine with Butter-Braised Turnips and SageCSAs are exciting, and I'm happy to see that they are really increasing in popularity. The Whole Foods near our house recently partnered with a few local farms to create their own version of a CSA called the <a href="http://www.facebook.com/notes/whole-foods-market-plymouth-meeting-pa/farmers-pick-program-2011-season-at-whole-foods-market-plymouth-meeting/233620406654164">Farmer's Pick Program</a>.<br />
<div><br />
</div><div>From talking with the farmer at our CSA, Henry Got Crops, I've learned that people either love or hate them. The trend seems to be that you either join for one year and don't renew, or you are hooked. The biggest challenge is being given veggies that you are unfamiliar with or thought that you didn't like. Especially this time of year farmers will load your share with greens, turnips, radishes, kohlrabi, and other such produce. If you are like the majority of Americans, kohlrabi probably hasn't fallen onto your radar yet (and to be completely honest, its not entirely on mine yet - we got a honkin' big purple one on Tuesday and it has yet to be cooked). </div><div><br />
</div><div>My goal for this CSA season was not to let a single thing go to waste. I'm learning new preparation techniques and eating healthier as a result! This week was an especially generous one. They got a new intern at the farm so the harvest was HUGE! Andrew and I are splitting a share with Randi and this week's have share included: aforementioned huge kohlrabi, beautiful head of red leaf lettuce, large bunch of turnips, radishes (swapped for bok choy because I have some that Grace gave me), and half a bunch of kale. Wow.</div><div><br />
</div><div>Turnips are a vegetable that I never ate that often. But they are so tasty!!! A member of the brassica family (broccoli, cabbage, etc.) they are chock full of Vitamin A, Vitamin C, Iron and Calcium. You can eat the root part, but also the greens as well. Roasted, yum. Mashed, tasty. </div><div><br />
</div><div>I love Mark Bittman and was quite sad that he retired from his post as the Minimalist Chef on the NY Times. However, he is still a contributor, and has been thrilling his readers with things like <a href="http://www.nytimes.com/2011/05/15/magazine/mark-bittman-the-pasta-primavera-remix.html">The Pasta Primavera Remix</a>. He provides you with a whole bunch of different simple and modern takes the classic spring pasta. I bookmarked it and knew I'd be back.</div><div><br />
</div><div>This recipe is from the <i>Remix</i>. Very easy and I had everything on hand. Turnips from the CSA and Golden Variegated Sage in my herb garden. I added about a 1/2 teaspoon of hot pepper flakes at the beginning to give it a little kick. I also chopped up the turnip greens and added them in at the end. It was really tasty. Not too heavy either. In the future I will probably add more sage, olive oil, salt and pepper. </div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NIPNwq4oXY0/Tfutpr2efhI/AAAAAAAAHfk/5TScin0wKcA/s1600/DSCF3216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-NIPNwq4oXY0/Tfutpr2efhI/AAAAAAAAHfk/5TScin0wKcA/s400/DSCF3216.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><b>Fettuccine with Butter-Braised Turnips and Sage</b></div><div>adapted from <a href="http://www.nytimes.com/2011/05/15/magazine/mark-bittman-the-pasta-primavera-remix.html">Mark Bittman</a></div><div><i>serves 8</i></div><div><br />
</div><div>Cook 1 pound diced turnips in 1 tablespoon butter and 1 tablespoon olive oil over medium heat, stirring, until they begin to brown, about 10 minutes. Add 1 tablespoon chopped sage and 2/3 cup vegetable or chicken stock, white wine or water; boil until the turnips are tender and the liquid is almost entirely evaporated, 10 to 20 minutes. Toss with pasta and chopped turnip greens. Garnish: Chopped sage.</div></div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com0tag:blogger.com,1999:blog-142151400766899349.post-86919216779668217832011-06-15T14:10:00.001-04:002011-06-15T22:33:09.025-04:00Rosemary-Lemon White Bean Dip<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CMbD3QqyWyI/Tfj1I1IMHDI/AAAAAAAAHfg/Ad-SCZPoX24/s1600/DSCF3208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-CMbD3QqyWyI/Tfj1I1IMHDI/AAAAAAAAHfg/Ad-SCZPoX24/s400/DSCF3208.JPG" width="400" /></a></div><br />
As Andrew was scarfing down the last little bit of our Roasted Red Pepper Chipotle Hummus last night - I feebly protested (we just got it the day before and I only ate a little of it). <i>I had veggies that needed hummus!!! </i>He reminded me that we had white beans and I was capable of making my own. Oh, right. Home made bean dips.<br />
<br />
So, today at lunch, while my beautiful mushrooms were staring at me saying "eat me, eat me with bean dip," I gave in. After a quick search on the blogosphere, I found a blogger who had made a Mark Bittman recipe, Rosemary-Lemon White Bean Dip, quickly and successfully! Plus, I had all the ingredients, sort of. The recipe calls for the zest of two lemons, but I only had one lemon, minus the zest. I figured I could just substitute lemon juice for the zest.<br />
<br />
The recipe can be found <a href="http://dinersjournal.blogs.nytimes.com/2008/06/05/recipe-of-the-day-rosemary-lemon-white-bean-dip/">here</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p8en0Bkipgs/Tfj0_uDtcaI/AAAAAAAAHfU/vjbXKXmjUdc/s1600/DSCF3215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-p8en0Bkipgs/Tfj0_uDtcaI/AAAAAAAAHfU/vjbXKXmjUdc/s400/DSCF3215.JPG" width="400" /></a></div>I didn't follow it verbatum. I added a little cilantro and some red pepper flakes, and didn't use as much olive oil (or lemon zest). However, it was still pretty darn tasty! Next time I will probably try and use his exact recipe or experiment with a lime and cilantro bean dip. Either way, five minutes later I was bathing my mushrooms in a healthy, albeit non-hummus, bean dip.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vXT_wiyop80/Tfj1GZZENgI/AAAAAAAAHfY/7NLyRCBbqlY/s1600/DSCF3204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-vXT_wiyop80/Tfj1GZZENgI/AAAAAAAAHfY/7NLyRCBbqlY/s400/DSCF3204.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Th1g-uQ5kXk/Tfj1HWcoJ-I/AAAAAAAAHfc/6IbQF1mRS0c/s1600/DSCF3206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Th1g-uQ5kXk/Tfj1HWcoJ-I/AAAAAAAAHfc/6IbQF1mRS0c/s400/DSCF3206.JPG" width="400" /></a></div><br />
<b>Also!</b><br />
<br />
As I was dropping Andrew off at Temple Ambler this morning I noticed a tree out of the corner of my eye that was bursting with red. Cherries! I confirmed with my friend <a href="http://www.graceestellechapman.com/">Grace</a> that they were available for picking and came back in the afternoon. Randi and I picked what ended up picking a pound of pitted fruit and she made it into a delicious cake.<br />
<br />
She didn't want to blog about a recipe she had already <a href="http://kitchensuccess.blogspot.com/2007/05/randis-favorite-whatever-fruit-you-want.html">posted</a>, but I had to give her props, because it was sooooooooooooooooooooooooooo.... good!!! Plus free fruit!!! Yay!!!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Z7vT-GrKd0E/Tfj00MbL-AI/AAAAAAAAHfQ/vc-hSaSObcA/s1600/DSCF3213.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Z7vT-GrKd0E/Tfj00MbL-AI/AAAAAAAAHfQ/vc-hSaSObcA/s400/DSCF3213.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry Cake - Noms!</td></tr>
</tbody></table>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-24678612696653342932011-06-14T09:52:00.000-04:002011-06-14T09:52:28.951-04:00Chard Take 3On this blog, we have posted specifically about <a href="http://kitchensuccess.blogspot.com/2009/09/what-to-do-with-swiss-chard.html">chard</a> <a href="http://kitchensuccess.blogspot.com/2009/10/more-on-chard.html">twice</a>. Plus, there have been a bunch of chard-centric recipes. Like many others, I have only really embraced chard in the past two years. But, now that I am comfortable with it (and grown tons in my garden), I find that it is something I am constantly drawn too. Not only is it extremely tasty, it is <a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2400/2">packed </a>with Vitamin A, Vitamin C, and Iron.<br />
<br />
Swiss Chard (also referred to as silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, and mangold) is something that you commonly see at the farmer's market or popping up in your CSA share. It is really wonderful to grow - it is a "cut and come again" green, meaning that as long as you keep harvesting, it will keep growing new leaves. Anyway, back to the meat of this post - what to do with it.<br />
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There are <a href="http://www.farmgirlfare.com/2009/01/swiss-chard-and-artichoke-white-pizza.html">many</a>, <a href="http://smittenkitchen.com/2011/01/chard-and-white-bean-stew/">many</a>, <a href="http://guiltykitchen.com/2010/07/07/swiss-chard-ravioli-homemade-pasta/">many</a> wonderful recipes on the interwebs, for some great ones go to <a href="http://foodblogsearch.com/">foodblogsearch.com</a> (see right). The simplest way and best way to get the most chard flavor is to saute it with garlic and olive oil. The stem is edible too, so don't throw it away! Some people like to start the stem pieces first so they cook down more, but I like the texture variety of throwing the whole thing in together.<br />
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<div style="text-align: center;"><b><u><span class="Apple-style-span" style="font-size: large;">How to Cook Chard - In Pictures</span></u></b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-G5cSMSbfQ3c/Tfdl4GQVY-I/AAAAAAAAHe0/egBezRKX_vI/s1600/DSCF3167.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-G5cSMSbfQ3c/Tfdl4GQVY-I/AAAAAAAAHe0/egBezRKX_vI/s400/DSCF3167.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chard from our garden</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WL3U6U_OWdE/Tfdl4UXmrnI/AAAAAAAAHe4/HbTsAfOrIEc/s1600/DSCF3170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-WL3U6U_OWdE/Tfdl4UXmrnI/AAAAAAAAHe4/HbTsAfOrIEc/s400/DSCF3170.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wash, and slice down the middle of the leave, and then across into ~1" strips. Dice the stem.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-bmhcAREoTyI/Tfdl4kwSXKI/AAAAAAAAHe8/x04m8t_8fiI/s1600/DSCF3171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-bmhcAREoTyI/Tfdl4kwSXKI/AAAAAAAAHe8/x04m8t_8fiI/s400/DSCF3171.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 cloves of garlic, diced, plus about a tablespoon of olive oil. Randi gave me this great tip - If you put the garlic in with the cold olive oil, and heat up together, it infuses the oil with the garlic flavor. When the garlic starts to brown, and you can smell it, add the other ingredients.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8VZkqVmuTCg/Tfdl5R9uOOI/AAAAAAAAHfE/bNCgbOpa13M/s1600/DSCF3173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-8VZkqVmuTCg/Tfdl5R9uOOI/AAAAAAAAHfE/bNCgbOpa13M/s400/DSCF3173.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chard in pan (I should have used my bigger one). Salt and pepper and stir.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cjqbEEAiQak/TfdnUrAWKsI/AAAAAAAAHfI/X_-GRbWdWwU/s1600/DSCF3174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-cjqbEEAiQak/TfdnUrAWKsI/AAAAAAAAHfI/X_-GRbWdWwU/s400/DSCF3174.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After about 5 minutes. I like to eat it like this, but you can cook it down more if you prefer.</td></tr>
</tbody></table>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com3tag:blogger.com,1999:blog-142151400766899349.post-7412232858975336022011-06-12T18:19:00.000-04:002011-06-12T18:19:27.705-04:00Orzo and Cucumber Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-esGfG1-5kyU/TfU7Pw7-qvI/AAAAAAAAHeE/57iqFoyIjOw/s1600/DSCF3154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-esGfG1-5kyU/TfU7Pw7-qvI/AAAAAAAAHeE/57iqFoyIjOw/s400/DSCF3154.JPG" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I think I may have found my new "go to" pot luck contribution! Saying that, if you are coming to a potluck which I am also attending, find a new dish! Ok, but in all seriousness, this was bright and summery and so good. The recipe is from Real Simple. It is quick and easy. I made this on Friday night in preparation for a potluck on Saturday (for our CSA - Henry Got Crops). I knew I would not have a minute to spare on Saturday, and I easily knocked this out on Friday.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The one thing I learned about pasta that I will share with you, is that for pasta salads, its really important that you rinse your pasta as soon as it is done with cold water. <b><i>Really rinse it well!!!</i></b> This prevents the individual pieces from sticking and makes a much better dish.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Orzo and Cucumber Salad</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">adapted (not much) from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/lamb-chops-orzo-salad-00000000058658/index.html">Real Simple</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>serves 8</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 tablespoons fresh lemon juice</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 tablespoons olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">kosher salt and black pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 box orzo </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 English cucumber, chopped into 1/2" pieces</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 scallions, thinly sliced (including a good portion of the green part)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4-1/2 cup chopped fresh mint depending on taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cook the orzo according to the package directions. Drain, run under cold water to cool, and shake well to remove the excess water. In a medium bowl, toss the orzo with the cucumber, scallions, mint, lemon juice, toil, 1 teaspoon salt, and 1/2 teaspoon pepper. </div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com3tag:blogger.com,1999:blog-142151400766899349.post-83500518496060776122011-06-08T13:43:00.000-04:002011-06-08T13:43:25.387-04:00New BlogWell, despite the fact that this blog has been a little (a lot) neglected, I started a new blog dedicated to garden exploits:<br />
<br />
A Georgia Garden in Philadelphia<br />
url: <a href="http://georgias-garden.blogspot.com/">georgias-garden.blogspot.com</a><br />
<br />
Check it out and let me know what you think! It's a work in progress...Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com1tag:blogger.com,1999:blog-142151400766899349.post-37558062961355788602011-06-07T22:05:00.000-04:002011-06-07T22:05:01.203-04:00Who Loves Gardening?? ME!!!<b><i>Busy!</i></b><div><br />
</div><div>Today I commented on my friend Jenn's blog - <a href="http://gotgoats.com/">Got Goats?</a> - about what we were planting this year. Although "scaling back" might seem absurd based on the list below, we have! Pictures soon, but our community garden plot is so nice and neat, it seems like an invasion of the body snatchers might have occurred. Last year was such a nightmare! I guess we learned a thing or two though..</div><div><br />
</div><div>We also planted a 4' x 4' raised bed and some planters of herbs/flowers/foliage.</div><div><br />
</div><div>So, here's the list:</div><div><br />
</div><div><div>Herbs:</div><div>Cilantro</div><div>Rosemary</div><div>Apple Mint</div><div>Golden Sage</div><div>French Thyme</div><div>Oregano</div><div>Basil</div><div><br />
</div><div>Tomatoes (usually one of each):</div><div>Sungold</div><div>Brandywine</div><div>Black Cherry</div><div>Cherokee Purple</div><div>Sweet Olive</div><div>San Marzano</div><div>Viva Italiano</div><div>Mystery Tomato (got it unlabeled)</div><div>Early Girl</div><div>Beefeater</div><div>Wapsipicon Peach</div><div>Amish Paste</div><div>Gold Medal</div><div><br />
</div><div>Beans:</div><div>Tiger Eye (for drying)</div><div>Rattlesnake</div><div>Purple Pole</div><div><br />
</div><div>Vegetables:</div><div>Cheddar Cauliflower</div><div>Leeks</div><div>Brusselsprouts</div><div>Chard (Bright Lights, Rhubarb and Fordhook)</div><div>Jalepeno Peppers</div><div>Banana Peppers</div><div>Bell Peppers</div><div><br />
</div><div>Squash/Cucs:</div><div>Butternut</div><div>Pottimarron</div><div>Mexican Sour Gherkin Cucumbers</div><div>Russian Pickling Cucumbers</div></div><div><br />
</div><div>YIKES! I am so, so, so, excited. We also joined a CSA, so should be eating well this summer. If I stay motivated I am going to try and keep a tally of our 2011 harvest. We'll see!</div><div><br />
</div><div><b>Happy Gardening! What are you excited about this year?</b></div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-29597210094413929352011-04-18T14:39:00.001-04:002011-04-18T14:44:22.144-04:00Conchigliette with Chicken and Arugula PestoOne of my favorite "ah ha!" moments in the kitchen is when you conquer something new. This seems to be happening a lot lately as I branch out into new directions. Things that I had never really dealt with (recipes, ingredients, etc.) have been incorporated into my usual routine.<br />
<div><br />
</div><div>This meal utilized two, yes TWO, new things. </div><div><br />
</div><div>1) Pesto. Ok, I have been making pesto for a little while now, but it used to be something completely foreign to me. My mom never cooked it growing up, and for a while thought I didn't like it. How silly. Not like pesto? Craziness! Last summer I tried a recipe for Simple Pesto from the back of a Whole Foods coupon book and have been loving it ever since. </div><div><br />
</div><div>2) Arugula. It was red leaf, romaine, and spinach for most of my life. Arugula was "fancy" and not something I thought too much about. Until recently my only Arugula memory came from a story from a childhood friend that involved her waking herself up in the middle of the night by shouting "ARUGULA." I'm not sure I even knew what it was back then.</div><div><br />
</div><div>Anyway, I digress. Both of these things are awesome, not nearly as intimidating as they could be and oh so tasty. Also, apparently arugula is very easy to grow according to <a href="http://inmykitchengarden.blogspot.com/2006/04/sublime-salads-for-those-who-are.html">this post</a> by Susan of <a href="http://www.farmgirlfare.com/">Farmgirl Fare</a> and <a href="http://inmykitchengarden.blogspot.com/">In My Kitchen Garden</a>. PS - Check out her blogs for great recipes and CUTE pictures of her farm animals.</div><div><br />
</div><div>My final words of wisdom for the day - <b><i>TRY NEW THINGS!!! </i></b>You will be pleasantly surprised. </div><div><br />
</div><div>This meal came together in about 30 minutes. While the pasta was boiling and the chicken cooking, I made the pesto. The pesto recipe is from <a href="http://simplyrecipes.com/">Simply Recipes</a>. Another great blog.</div><div><br />
</div><div>Oh, and in case you were wondering <i>conchigliette</i> is just a nice little shell pasta, any small pasta will do. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TQM3XwhGPoY/TayEUIUVG0I/AAAAAAAAHdQ/tXpEVRfEsTU/s1600/DSCF2300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TQM3XwhGPoY/TayEUIUVG0I/AAAAAAAAHdQ/tXpEVRfEsTU/s400/DSCF2300.JPG" width="400" /></a></div><div><b>Conchigliette with Chicken and Arugula Pesto</b></div><div><i>serves 4</i></div><div><br />
</div><div>1 lb chicken breast</div><div>1/2 lb pasta</div><div>3 tbs arugula pesto (I used <a href="http://simplyrecipes.com/recipes/arugula_pesto/">this recipe</a> and froze the extra)</div><div>Olive Oil</div><div>Salt and Pepper</div><div><br />
</div><div>Prepare pasta according to directions. </div><div><br />
</div><div>Salt and pepper chicken breast and saute in olive oil in a deep frying or saute pan. About 5 minutes per side on medium-high heat. Remove chicken from heat and slice into bite size pieces. </div><div><br />
</div><div>Prepare pesto according to directions. </div><div><br />
</div><div>Drain pasta and put into the pan you used for the chicken. Add pesto and chicken and mix well. Heat for a few minutes and serve.</div><div><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sfP4SEMeofw/TayFBkxLmeI/AAAAAAAAHdU/LTm-R_74ne8/s1600/DSCF2307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-sfP4SEMeofw/TayFBkxLmeI/AAAAAAAAHdU/LTm-R_74ne8/s400/DSCF2307.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Couldn't resist adding a picture of my little babies!</td></tr>
</tbody></table><div>Also - check out <a href="http://three-cookies.blogspot.com/">Three Cookies</a> for this week's <a href="http://www.prestopastanights.com/">Presto Pasta Nights</a> round up. </div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-84859339308676670682011-04-05T11:29:00.000-04:002011-04-05T11:29:40.363-04:00Pasta PuttanescaPasta Puttanesca or "Whore's Pasta" is something that I have ordered many, many times in restaurants. How can you resist something so poetic? However, I had never tried to cook it at home. I'm not really sure why this is, apparently the name originates from ladies of the night being able to quick rustle this dish up between clients. Quick and easy and delicious, what a winning combo! Rachael Ray eat your heart out :)<br />
<br />
The ingredients aren't particularly exotic. Everything is easily found at your local market. I know that some of the ingredients in this might freak some of you out - mostly the anchovies - but trust me, worth it. I personally love anchovies, but for those of you who don't, they add a really nice salty flavor without any fishiness.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.seriouseats.com/recipes/images/dinnertonight-puttanescsa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://www.seriouseats.com/recipes/images/dinnertonight-puttanescsa.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not our own pic, but pretty darn close! (www.seriouseats.com)</td></tr>
</tbody></table>I don't have a picture of my own, because we were too busy gobbling it up (even Andrew loved it, and doesn't really care for olives). The recipe is from <a href="http://www.epicurious.com/">Epicurious</a>, adapted for our personal tastes. I have included the original recipe <a href="http://www.epicurious.com/recipes/food/views/Spaghetti-alla-Puttanesca-241131">here</a>, but wrote it as I prepared it.<br />
<br />
<b>Pasta Puttanesca</b><br />
<i>serves 6 to 8</i><br />
1/4 cup extra virgin olive oil<br />
4 large garlic cloves, diced<br />
1 28 oz can of crushed tomatoes with basil<br />
1/2 cup Kalamata olives, pitted and halved<br />
8 anchovy fillets, chopped<br />
2 tbsp capers<br />
1 heaping teaspoon dried oregano<br />
1 heaping teaspoon dried parsley<br />
1 teaspoon red pepper flakes (less if you want it milder)<br />
1/2 teaspoon ground black pepper (or a few grinds with pepper mill)<br />
1 lb fettuccine or other long pasta<br />
Grated Pecorino Romano<br />
<br />
Cook pasta as desired. You can't go wrong with al dente though.<br />
<br />
Heat oil in deep skillet over medium heat. Add garlic and saute until fragrant, about one minute. Add the rest of the ingredients and simmer over medium-low heat for about 8-10 minutes. When pasta is done, add to sauce and toss over low heat until well combined.<br />
<br />
Serve with grated cheese.Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com4tag:blogger.com,1999:blog-142151400766899349.post-48447403716021051392011-02-05T16:55:00.000-05:002011-02-05T16:55:45.164-05:00Oat Bran - Molasses Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oA7O6H-yiOY/TU3HGv_m-5I/AAAAAAAAHcI/WQ1FtjJO-tY/s1600/DSCF1358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_oA7O6H-yiOY/TU3HGv_m-5I/AAAAAAAAHcI/WQ1FtjJO-tY/s320/DSCF1358.JPG" width="320" /></a></div>I love making bread.<br />
<br />
There, I said it. And no, not with a bread machine. Its easy and the results are<b> <i>so so so</i></b><i> </i>good. I think that if I had to set one culinary mission, it would be get more people to give it a try. You don't need any special equipment and while the process itself is rather time consuming, the hands on time is minimal.<br />
<br />
There are many great books and blogs dedicated to artisan bread making at home. Also, if you are in the area you can come bake with me anytime you want!<br />
<br />
Ok, enough of this prattling on about bread making. The point is, its awesome! Especially on these cold, gross days. Nothing is better than slicing into a loaf of homemade bread right out of the oven. I have taken this to heart and have been baking bread weekly. My current favorite recipe is an adaptation of Susan's <a href="http://www.farmgirlfare.com/2011/01/farmhouse-white-easy-basic-white.html">Farmhouse White</a> from <a href="http://www.farmgirlfare.com/">Farmgirl Fare</a>. She has tons of wonderful recipes (and the cutest pictures ever from her farm in Missouri).<br />
<br />
One thing that I have learned is that if you have a kitchen scale, use it. A lot of recipes come with measurements for grams, ounces, etc. and these are so much more accurate. Especially for bread!<br />
<br />
Here are my changes (check her blog for the instructions). The measurements below are for one loaf. I just took the original recipe and divided all grams by three. Easy peasy.<br />
<br />
Oat Bran - Molasses Bread<br />
<i>1 loaf</i><br />
<i><br />
</i><br />
White Whole Wheat Flour - 189 grams<br />
Yeast - 8 grams<br />
Olive Oil - 10 grams<br />
Honey - ~20 grams<br />
Water - 300 grams<br />
Bread Flour - 225 grams<br />
Oat Bran - 50 grams<br />
Salt - 7 grams<br />
Molasses - ~10 grams<br />
<br />
Click <a href="http://www.farmgirlfare.com/2011/01/farmhouse-white-easy-basic-white.html">here</a> for the entire recipe.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_oA7O6H-yiOY/TU3GqqbaAYI/AAAAAAAAHcA/G4ZWnuaYFx4/s1600/DSCF1348.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_oA7O6H-yiOY/TU3GqqbaAYI/AAAAAAAAHcA/G4ZWnuaYFx4/s400/DSCF1348.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Proofing Bread Dough</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_oA7O6H-yiOY/TU3Gt2AxLrI/AAAAAAAAHcE/VSNMXGpNFpA/s1600/DSCF1350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/_oA7O6H-yiOY/TU3Gt2AxLrI/AAAAAAAAHcE/VSNMXGpNFpA/s320/DSCF1350.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All Done!</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com4tag:blogger.com,1999:blog-142151400766899349.post-56280243077160421242011-01-20T13:36:00.001-05:002011-01-20T13:36:41.239-05:00Butternut, Apple, Caramelized Onion Pizza<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oA7O6H-yiOY/TTiAL5D1t2I/AAAAAAAAHbw/Kmn_p_hmX_Q/s1600/DSCF1279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_oA7O6H-yiOY/TTiAL5D1t2I/AAAAAAAAHbw/Kmn_p_hmX_Q/s400/DSCF1279.JPG" width="400" /></a></div>Last week we were in Southern California at <a href="http://www.nps.gov/jotr/index.htm">Joshua Tree National Park</a>. This week we are back in chilly Philadelphia and trying to be as budget conscious as possible after spending way too much money on vacation. Whoops! Budget conscious for us means not going out to eat when we feel lazy. So after eating out way through delicious pasta and leftovers the first half of the week, I had to figure out what to make last night for dinner. Although in cold weather I am always craving pasta - I decided that we might need a break. So I ventured down to our neighborhood market to see what I could rustle up for dinner. Their produce selection was bleak (they only stock local goods, and those are scarce this time of year), but they had butternut squash, apples, and some other odds and ends.<br />
<div><br />
</div><div>I had mentioned homemade pizza earlier in the week to Andrew, and that is what I decided on! There is a local pizza chain near us called <a href="http://www.julesthincrust.com/">Jules </a>(seriously go there if you are in the area) that had a pizza on their menu with butternut squash, apple, and ricotta, a personal favorite and inspiration for our dinner. </div><div><br />
</div><div>This was so good! I used a recipe for pizza dough from <a href="http://www.farmgirlfare.com/2005/06/three-onion-three-cheese-pizza.html">Farmgirl Fare</a> with some slight substitutions. I used a mix (about 50/50) of bread flour and white whole wheat flour, and added about a tablespoon of olive oil to the dough.<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oA7O6H-yiOY/TTiAh-o1gMI/AAAAAAAAHb4/2wOmTzSnoao/s1600/DSCF1267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_oA7O6H-yiOY/TTiAh-o1gMI/AAAAAAAAHb4/2wOmTzSnoao/s400/DSCF1267.JPG" width="400" /></a></div><div><br />
</div><div>For the toppings I used:</div><div><br />
</div><div>-Goat cheddar</div><div>-Caramelized Onions and Garlic</div><div>-Roasted Butternut Squash</div><div>-Sliced Apple</div><div><br />
</div><div>Instead of a tomato sauce, I just drizzled olive oil over the raw dough before I added the toppings. Simple and delicious!<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oA7O6H-yiOY/TTiAWF8ZZmI/AAAAAAAAHb0/Ij_dwSbtyNY/s1600/DSCF1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_oA7O6H-yiOY/TTiAWF8ZZmI/AAAAAAAAHb0/Ij_dwSbtyNY/s400/DSCF1276.JPG" width="400" /></a></div><div><br />
</div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com3tag:blogger.com,1999:blog-142151400766899349.post-68031033923428986202010-12-23T12:34:00.002-05:002010-12-23T12:41:14.550-05:00Gingerbread DisasterCan you believe that Christmas is so soon? I feel like it snuck up on us this year. I still have about a billion projects to finish - mostly sewing/crocheting related. Yikes!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs403.ash2/68131_489248708533_508053533_5850910_6584996_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs403.ash2/68131_489248708533_508053533_5850910_6584996_n.jpg" width="400" /></a></div>Last night a few of my friends and I got together for a holiday movie/cookie making session. We watched "A Muppet's Christmas" and made and decorated several types of cookies. Val made some scrumptious almond sugar cookies. Carolyn brought gingerbread bees and Randi brought regular sugar cookie dough.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://sheralyn.files.wordpress.com/2009/12/10poses1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://sheralyn.files.wordpress.com/2009/12/10poses1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Found this image on <a href="http://sheralyn.wordpress.com/">this blog</a> and couldn't resist!</td></tr>
</tbody></table>For our contribution, I also made gingerbread dough. I love gingerbread so wanted to make sure I had my fill. I made some really tasty gingerbread cookies with a lemon glaze last year, but couldn't find the recipe (read - I was too lazy to get it off of our external hard drive). I found <a href="http://www.epicurious.com/recipes/food/printerfriendly/Gingerbread-Snowflakes-107445">this recipe</a> on <i><a href="http://www.epicurious.com/">epicurious </a></i>and decided it would be good enough!<br />
<br />
Well, after tasting a little of the dough, I knew something was off. It was not nearly sweet enough. When the first batch came out of the oven, it was confirmed. Gross. One batch of dough in the trash. I double, triple checked that I followed the ingredients and I HAD!<br />
<br />
<b><i>A mystery...</i></b><br />
<br />
When I came home I had an idea where I had went wrong and quick checked the molasses bottle. Ugh...in small letters on the back of the bottle under ingredients it read: <i>Blackstrap molasses</i>. Not regular molasses. Too dense, not sweet enough. And it didn't say it on the front of the bottle! There was no indication that they weren't normal baking molasses. No wonder the dough was gross.<br />
<br />
Here's the kicker - I already had blackstrap molasses in the house for bread baking, but knew I needed regular molasses for the cookies. We went to the store specifically to pick some up. Whoops.<br />
<br />
Oh well, at least the mystery is solved.<br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Merry Christmas, Hanukkah, Yule, Kwanzaa, New Years from our kitchen to yours!</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></b><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oA7O6H-yiOY/TROHkzmjekI/AAAAAAAAHbk/VsARvsfWwas/s1600/viewer.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="http://1.bp.blogspot.com/_oA7O6H-yiOY/TROHkzmjekI/AAAAAAAAHbk/VsARvsfWwas/s400/viewer.png" width="400" /></a></div><b><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></b>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-75445115090017793392010-12-21T14:02:00.000-05:002010-12-21T14:02:29.021-05:00Spaghetti Carbonara<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oA7O6H-yiOY/TRD35KhOFoI/AAAAAAAAHbU/t9SqnkVJbh8/s1600/DSCF1080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_oA7O6H-yiOY/TRD35KhOFoI/AAAAAAAAHbU/t9SqnkVJbh8/s400/DSCF1080.JPG" width="400" /></a></div>My mom always made a very simple spaghetti carbonara growing up. Pasta, egg, cheese, peas, and ham or bacon. Now, whenever I go out to Italian restaurants and see spaghetti carbonara on the menu, it always is served with some sort of thick, creamy sauce.<br />
<br />
<i>Olive Garden's Chicken or Shrimp Carbonara:</i> <span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">Chicken and shrimp with bucatini pasta in a parmesan cream sauce with pancetta bacon and roasted red peppers, baked and topped with seasoned breadcrumbs.</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.olivegarden.com/images/menus/dinner/full/Carbonara_7176.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.olivegarden.com/images/menus/dinner/full/Carbonara_7176.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olive Garden's Carbonara - 1,440 calories later!</td></tr>
</tbody></table>Initially, I thought that my mom just made her version of the dish, and it was supposed to be a heavier pasta, with a cream sauce. WRONG! Apparently, my mom had it right all along. The authentic, Italian version is a simple pasta, with a light sauce. I guess when you make something way more cheesier/creamier this is called "Americanizing" it. Not that this version doesn't taste good, but the original is far superior. There's no school like the old school, even when it comes to pasta!<br />
<br />
I made this the other day because I was craving <i>pasta</i>....cold weather will do that to you! Oh man, it was so good. I left the linguine a little more al dente than usual, and the result was a chewy, hearty dish that warmed us up.<br />
<br />
If you only have a few minutes and are in the mood for some yummy pasta, this meal is for you. It literally takes about 20 minutes. Basically, just the time to boil / cook the pasta. Give it a try!<br />
<br />
I used my dutch oven, so I could just mix everything in the pot, but alternatively you could use a large bowl if you want. The key is to make sure everything is ready when the pasta is cooked, because it needs to be hot when you mix everything.<br />
<br />
<b>Spaghetti Carbonara</b><br />
<i>6 servings</i><br />
<br />
1 box linguine or other long pasta<br />
2 eggs<br />
3/4 cup grated Pecorino Romano<br />
8 oz pancetta, bacon, or ham, diced<br />
1 large clove garlic, diced<br />
2 cups baby peas<br />
1 tsp dry parsley<br />
1 tsp olive oil<br />
Salt and Pepper to taste<br />
<br />
Boil water and add pasta. At the same time, saute the garlic and pancetta (or other pork product) in olive oil, until it is crispy. Add peas to warm.<br />
<br />
<i>If using a separate bowl, you should spoon your pancetta mixture into it now.</i><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
When pasta is ready, strain and dump into your dutch oven or mixing bowl. Reserve some of the water. Stir in raw eggs (the heat from the pasta will cook them on contact), cheese, and parsley. Stir really well to incorporate all the ingredients! Salt and pepper to taste. If you need to, you can add a little of the pasta water to thin the sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oA7O6H-yiOY/TRD36ieSopI/AAAAAAAAHbc/x6uLjNEmILc/s1600/DSCF1082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_oA7O6H-yiOY/TRD36ieSopI/AAAAAAAAHbc/x6uLjNEmILc/s400/DSCF1082.JPG" width="400" /></a></div><br />
And because it is pasta, I sent this one over to Ruth for <a href="http://www.prestopastanights.com/">Presto Pasta Nights</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_u3rxdrzQFuw/SElc8cPsT-I/AAAAAAAAFxY/91XQoNiboOw/s320/presto+pasta+nights.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="http://1.bp.blogspot.com/_u3rxdrzQFuw/SElc8cPsT-I/AAAAAAAAFxY/91XQoNiboOw/s200/presto+pasta+nights.jpg" width="200" /></a></div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com3tag:blogger.com,1999:blog-142151400766899349.post-37019205512051033612010-12-02T10:21:00.000-05:002010-12-02T10:21:43.998-05:00Happy Belated Thanksgiving!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.thethanksgivingideas.com/images/snoopy-thanksgiving-cartoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="http://www.thethanksgivingideas.com/images/snoopy-thanksgiving-cartoon.jpg" width="400" /></a></div>Life has been a little hectic in this blogger's household this past week. But I thought it would be foolish to let Thanksgiving pass without giving it a word or two. We hosted Thanksgiving for 11 in a one bedroom apartment. Yikes! All went according to plan, and besides a few stressful moments, everything was great! My dad was recently told he needed to watch his blood sugar levels, so I tried a few new sides that were lower in carbohydrates. The only dish that I wasn't thrilled with was the stuffing. Disappointing, but there were so many other yummy things it wasn't such a big deal. Plus, it got better with a little time, and it makes a good leftover snack.<br />
<br />
I wanted to share with you our meal and give credit to those blogs that I borrowed recipes from. I hope everyone had a great holiday!!!<br />
<br />
Appetizers:<br />
Cheese and Crackers<br />
<a href="http://foodblogga.blogspot.com/2010/11/thanksgiving-addictions-i-mean.html">Sweet and Spicy Rosemary Nuts</a> (Food Blogga) YUM!<br />
<br />
Main:<br />
Turkey (<a href="http://www.messyandpicky.com/index.php/2010/11/10/farm-tours-meadow-run-farm/">Meadow Run Farm</a>, courtesy of <a href="http://foodforallmarket.com/">Food for All Market</a>)<br />
Irish Mashed Potatoes<br />
Mashed Sweet Potatoes<br />
Stuffing (Cornbread, sausage, apple, walnut)<br />
Honey Roasted Carrots (I blogged about this recipe <a href="http://kitchensuccess.blogspot.com/2010/11/happy-meal-local-and-sustainable-dinner.html">here</a>)<br />
<a href="http://www.nytimes.com/2009/10/28/dining/281mrex.html?_r=2">Brussels Sprouts with Bacon and Figs</a> (Mark Bittman)<br />
<a href="http://simplyrecipes.com/recipes/cranberry_sauce/">Cranberry Sauce</a> (Simply Recipes - I added orange zest)<br />
Biscuits<br />
<br />
Desserts:<br />
Pumpkin Pie<br />
<a href="http://foodblogga.blogspot.com/2010/11/must-make-recipe-dorie-greenspans.html">Twofer Pumpkin Pecan Pie</a> (Dorry Greenspan, blogged by Food Blogga)<br />
Blueberry Pie<br />
Apple Pie<br />
<br />
Too much food to think about, but we're working our way through the leftovers! How are you using up your leftovers? Holiday sandwiches? Turkey Soup?Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-11598181046291125052010-11-16T20:28:00.000-05:002010-11-16T20:28:07.543-05:00Turkey with Mustard Sauce (the anti-stew)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oA7O6H-yiOY/TOMsafX8lRI/AAAAAAAAHbA/Z3XlwYnqMHo/s1600/DSCF0613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_oA7O6H-yiOY/TOMsafX8lRI/AAAAAAAAHbA/Z3XlwYnqMHo/s400/DSCF0613.JPG" width="400" /></a></div><div><br />
</div>Oh Andrew, my beloved Andrew, what will we do with you? Despite my attempts to convert him to a pot roast / brisket / stew lover, I have failed. Its not that he doesn't like the flavors, or necessarily all versions of these dishes. He doesn't like mushy vegetables for dinner. Who doesn't love delicious mushy veggies and stringy meat? My husband apparently. <div><br />
</div><div>So, when I came across this recipe on Simply Recipes - <a href="http://simplyrecipes.com/recipes/slow-cooked_turkey_with_mustard_sauce/">Slow Cooked Turkey with Mustard Sauce</a> - it was a little bittersweet. It sounded delightful, but alas it was slow cooked, and that meant it would probably entail some mushy-ness.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div>But it looked <i>so </i>good!!!! In a stroke of creative genius, I came up with a way around the slow cooking part and decided I would make a deconstructed version of this dish. Deconstruction is all the rage right? On the bandwagon I jumped. I decided that instead of cooking it all together in a slow cooker, I would roast the veggies, braise the turkey, and make the sauce separately. Then I would whip up some brown rice and top it with everything.</div><div><br />
</div><div>It was great. AND Andrew loved it and was pleased with the consistency. A+ for me. Brownie points for wifey. Excellent. (As I am writing this, he is doing the laundry, so I would say he's worth it.)</div><div><br />
</div><div>The turkey takes about 2 hours to cook, and the veggies about one hour. This is a meal that takes a little planning and time, but its worth it. </div><div><br />
</div><div><b>Turkey with Mustard Sauce and Seasonal Vegetables</b></div><div>Adapted from <a href="http://simplyrecipes.com/recipes/slow-cooked_turkey_with_mustard_sauce/">Simply Recipes</a></div><div><i>serves 6</i></div><div><br />
</div><div>Ingredients</div><div><br />
</div><div>2 turkey thighs, bone in</div><div>2 turkey legs (or two additional thighs)</div><div>1 cup white wine</div><div>salt and pepper</div><div>4 tbsp olive oil</div><div>6-8 redskin potatoes, diced into 1" pieces</div><div>2-3 large parsnips, sliced into 1" pieces</div><div>1 lb carrots, sliced into 1" pieces</div><div><br />
</div><div><u>Sauce</u></div><div>3 cups chicken stock</div><div>2 tbsp brown sugar</div><div>1/3 cup yellow mustard (just do it)</div><div>1 heaping tbsp dry mustard powder</div><div>2 tsp chipotle or chili powder</div><div>1 large yellow or white onion, chopped</div><div>1/4 cup whole grain mustard</div><div><br />
</div><div>6 servings cooked brown rice</div><div><br />
</div><div>Salt the turkey well and set out at room temperature for 30 minutes.</div><div><br />
</div><div>Heat 2 tbsp on medium olive oil in the bottom of a dutch oven. When oil is hot pat the turkey dry with a paper towel and set them skin side down in the hot oil to brown. Let them brown well (3-5 minutes) and turn them over and repeat on the other side. When they are browned, pour in the wine and turn heat to low. Cook until tender, about 2 hours.</div><div><br />
</div><div>Preheat the oven to 325 degrees. Put potatoes, carrots, and parsnips in a baking pan and oil, salt, and pepper. Cook for about 1 hour (or until nice and roasted), stirring occasionally. </div><div><br />
</div><div>Place stock in saucepan and bring to a simmer. Add the remaining sauce ingredients and mix well. Add salt and pepper to taste. Simmer for about 10-15 minutes. </div><div><br />
</div><div>Serve turkey and veggies over rice. Top with a generous helping of sauce. </div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-58464676798511330632010-11-11T11:30:00.001-05:002010-11-11T12:57:40.077-05:00Southwestern Stuffed Squash<div class="separator" style="clear: both; text-align: center;"></div>Our kitchen looks like it is having squash babies. We have pumpkins, butternuts, buttercups, and more. Lions, and tigers, and bears, oh my! They are on our counters and kitchen table. I swear sometimes that when we get up in the morning, there are more! Multiplying squash, that would be <i>fantastic</i>. Some are from our garden, some from my mom's garden, and some from random impulse buys. We have a <b><i>22</i></b> pound Long Island Cheese Pumpkin that we got at the Co-op because it was advertised as making the smoothest pies ever. As smooth as cheesecake! Pumpkin cheesecake, what, what??<br />
<br />
In reality though, I am happy to have such a plethora of these wonderful gourds, because they are delicious, healthy, and last a long time!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_oA7O6H-yiOY/TNwYbdSwsLI/AAAAAAAAHa4/3s0u1GJ_O0Q/s1600/DSCF0567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_oA7O6H-yiOY/TNwYbdSwsLI/AAAAAAAAHa4/3s0u1GJ_O0Q/s400/DSCF0567.JPG" width="400" /></a></div><br />
Nevertheless, we are trying to put them to good use. Anytime I see a yummy looking squash recipe I get excited. This is from a book that my friend Carolyn gave me for my birthday a few years ago - <i><a href="http://www.amazon.com/EatingWell-Season-Farmers-Market-Cookbook/dp/088150856X">EatingWell in Season</a></i>. The recipe calls for acorn squash, but I thought that Buttercup Squash would be a good substitute. Buttercup squash is a winter squash that is coming into popularity. My mom grew them, but I've seen them in Whole Foods too. They are about the same size as acorn squash, but are a little denser and sweeter. One interesting difference is that the cavity is a little lower and deeper, making them ideal to stuff. NPR just ran an <a href="http://www.npr.org/templates/story/story.php?storyId=130833903">article </a>on winter squash. This is what they have to say about this little guy:<i> It was developed in 1932 at North Dakota Agricultural College and many consider it an almost-perfect winter squash. The skin is a dark forest green, and it has a distinctive protrusion on the bottom. The orange flesh becomes creamy and sweet when cooked</i>.<br />
<br />
Sounds good, right??<br />
<br />
I love trying new varieties of produce that I love. You never know what you are going to find!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNwYboOi7rI/AAAAAAAAHa8/E_gYRPHvTQI/s1600/DSCF0571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNwYboOi7rI/AAAAAAAAHa8/E_gYRPHvTQI/s400/DSCF0571.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNwYa6Yn5LI/AAAAAAAAHa0/9UqZWa5DwsU/s1600/DSCF0562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNwYa6Yn5LI/AAAAAAAAHa0/9UqZWa5DwsU/s400/DSCF0562.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><b>Southwestern Stuffed Acorn Squash</b><br />
Adapted from <i><a href="http://www.amazon.com/EatingWell-Season-Farmers-Market-Cookbook/dp/088150856X">EatingWell in Season</a></i><br />
<br />
3 buttercup or acorn squash<br />
0.5 lb turkey sausage (you can find bulk or just squeeze it out of the casing - I used an Andouille turkey sausage and it was great)<br />
1 yellow onion, diced<br />
1 small red bell pepper, diced<br />
2 cloves garlic, minced<br />
1 tablespoon chili or chipotle powder<br />
1 teaspoon ground cumin<br />
1 tablespoon olive oil<br />
1 15-25 oz can black beans (the big cans were on sale at the co-op, so I used a 25 oz can)<br />
1 14 oz can diced tomatoes<br />
1/2 teaspoon salt<br />
Several dashes hot sauce to taste<br />
6 slices pepper jack cheese or 1 cup shredded<br />
<br />
Preheat oven to 375°F. Line a baking sheet with parchment or lightly coat with cooking spray.<br />
<br />
Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the baking sheet and bake until tender (about 45 minutes).<br />
<br />
Meanwhile, preheat skillet with olive oil over medium heat. Add sausage and cook, breaking it up with a wooden spoon, until lightly browned (3-5 minutes). Add onion and pepper, cook until softened (3-5 minutes). Stir in garlic, chili powder and cumin. Cook for about a minute. Stir in tomatoes, beans, salt, and hot sauce. Cover, reduce heat, and simmer for about 12-15 minutes.<br />
<br />
When squash are tender, reduce oven temperature to 325°. Fill the squash cavities with the bean/turkey mixture. Top with cheese. Put back on baking sheet and bake until the cheese has melted (8-10 minutes).<br />
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<b>Recipes I bookmarked lately: <a href="http://simplyrecipes.com/recipes/rabbit_stew_with_mushrooms/">Rabbit Stew w/Mushrooms</a> (Simply Recipes) and <a href="http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html">Spinach, Mushroom, and Bacon Fondue</a> (Steamy Kitchen)</b>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com5tag:blogger.com,1999:blog-142151400766899349.post-14797543602625370022010-11-08T10:23:00.002-05:002010-11-08T12:02:36.797-05:00A Happy Meal: Local and Sustainable Dinner!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNgVc5eloII/AAAAAAAAHaw/tbOwJMIcYWA/s1600/happy+meal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNgVc5eloII/AAAAAAAAHaw/tbOwJMIcYWA/s400/happy+meal.JPG" width="400" /></a></div>This was a truly excellent meal. Andrew at one point commented that it was "restaurant quality." And you know what? I actually agreed with him (which is rare because I often am the first to criticize my food). I can see it now: <i>Grass Fed Sirloin with a Smokehouse Rub, Honey Roasted Rainbow Carrots and Butternut Squash Risotto</i>. Sounds good, right?<br />
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The food itself wasn't complicated in itself, the pleasure was from the ingredients. Besides the risotto (which despite what you might think is not all that difficult), everything else was prepared very simply.<br />
<br />
While we were eating we did an inventory of the ingredients and determined that the majority of them were either from local sources or our garden. Below, in the ingredient list, I have added where they originate.<br />
<br />
<b><i>THIS IS SO EXCITING!!! </i></b><br />
<br />
And not all that hard to pull off. Unless you are eating meat with every meal, it is not even that expensive. I didn't give the recipe for the steak, because all we did was season it and grill it. Let me tell you though, a happy cow makes a tasty steak! This particular cow was from <a href="http://www.centralmarketlancaster.com/directory/view/country-meadows-farms">Country Meadow's Farm</a> (a vendor at the Lancaster Central Market).<br />
<br />
What we like to do is stock up on meats (beef, buffalo and some lamb) every once in a while and stick it all in the freezer. Today in fact we got two pounds of ground beef and a flat iron steak from our meat vendor, <a href="http://www.redhavenfarm.com/">Red Haven Farm</a>, at the Mt. Airy Farmer's Market (sad news - today is their last day of the season - NOOOO!!!). Plus a dozen gorgeous eggs it cost about $18. Not too shabby and we'll take it out when we need some iron in our diets :)<br />
<br />
Also, this is only the second time I've ever made risotto. It freaks me out a little, but once I start making it, I realize I'm silly, its not that difficult (just a little time consuming) and the results are delicious!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNgVb-2UfcI/AAAAAAAAHas/JLBKpnTqhu4/s1600/finishedrisotto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_oA7O6H-yiOY/TNgVb-2UfcI/AAAAAAAAHas/JLBKpnTqhu4/s400/finishedrisotto.JPG" width="400" /></a></div><br />
<u>Recipes:</u><br />
<br />
<b>Honey Roasted Carrots</b><br />
<i>This recipe is inspired by our little neighborhood market. They have a prepared foods section and commonly sell these. Its not the real recipe, but my best guess. Either way, noms.</i><br />
<br />
1 bunch rainbow or orange carrots, cut into large slices (Weaver's Way Farm)<br />
Honey (My parent's neighbor has hives)<br />
Olive Oil<br />
1 tsp dried rosemary or 1 bunch fresh<br />
S&P<br />
<br />
Preheat oven to 350 degrees. Toss carrots with olive oil, rosemary and a large drizzle of honey. Salt and pepper. Cook for about 60-90 minutes, tossing occasionally. The carrots will be ready when they are soft and caramelized.<br />
<br />
<b>Butternut Squash Risotto</b><br />
<i>Adapted from <a href="http://www.amazon.com/Best-Cooking-Light/dp/084873002X/ref=sr_1_fkmr1_1?ie=UTF8&qid=1289228785&sr=8-1-fkmr1">The Best of Cooking Light</a></i><br />
Makes 6-8 servings (good leftovers!)<br />
<br />
1/2 cup water<br />
1 quart chicken stock<br />
2 tablespoons olive oil<br />
1 medium yellow onion, diced<br />
2 cloves garlic, diced<br />
3-4 cups butternut squash, 3/4" dice (about 1 pound) - from our garden!<br />
1/2 teaspoon salt<br />
1/4 teaspoon ground pepper<br />
1 1/2 cups Arborio rice or other short grain<br />
2 tablespoons butter<br />
2 tablespoons fresh parsley<br />
1/2 cups grated cheese (we used a local goat Gouda)<br />
<br />
Bring stock to a simmer in large saucepan (do not boil). Keep it warm over low heat.<br />
<br />
Heat 1 tablespoon of oil in a dutch oven over medium heat. Saute onion and garlic until caramelized, about 8 minutes. Add the water, squash, salt, and pepper. Cook for about 10 minutes, or until squash is tender. Add rice and stir to combine. Stir in 1/2 cup of broth and cook until the liquid has been absorbed. Add the remaining stock 1/2 cup at a time, stirring constantly until each portion of broth is absorbed.<br />
<br />
Stir in parsley, cheese, butter and remaining olive oil. Serve immediately!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Learn how to make risotto <a href="http://www.youtube.com/watch?v=rbykrz6vyr4">here</a>.<br />
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<b>Recipes I bookmarked this week: <a href="http://whiteonricecouple.com/recipes/roasted-butternut-squash/#more-12968">Butternut Squash Crumble</a> (White on Rice Couple) and <a href="http://smittenkitchen.com/2010/11/spaghetti-with-chickpeas/">Spaghetti with Chickpeas</a> (Smitten Kitchen).</b>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com7tag:blogger.com,1999:blog-142151400766899349.post-61652448836900812802010-11-03T11:16:00.000-04:002010-11-03T11:16:33.941-04:00Williams-Sonoma AdsSo those that regularly read the blog (thanks!) will notice that the normally blank space on the left is now filled with Williams-Sonoma recipes/ads. I wanted to explain two things:<br />
<br />
1) A girls gotta eat! I'm sure I will generate about 2 cents of income from them, but still...<br />
2) I genuinely like their recipes and have made them many times in the past and they have a great product line!<br />
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Done and done. So, if you ever want to get something from their online store, do it!<br />
<br />
Thanks :)Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com0tag:blogger.com,1999:blog-142151400766899349.post-34952733284232820122010-10-30T12:25:00.004-04:002010-10-31T13:04:18.061-04:00Sausage and Lentil SoupI made this soup about a week ago. The recipe came from GRID magazine (a great local magazine on all things sustainable), in a special article with soup recipes. The author, Marisa McClellan, also blogs at <a href="http://www.foodinjars.com/">Food In Jars</a>, one of my favorite canning blogs!<br />
<br />
I altered the recipe slightly, and my adaptations are below. The original recipe can be found <a href="http://www.gridphilly.com/grid-magazine/2010/10/13/recipes-soups-on.html">here</a>.<br />
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This is a terrific cold weather soup! Well, a terrific soup in general! It was soooooooo....good. <b>Thanks Marisa</b>!<br />
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Very hearty, but not too heavy. I substituted lentils (because I love lentil soup) and omitted the celery (because Randi and Andrew have an aversion to celery).<br />
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I didn't not take any pictures because we were starving when it was ready. Served with some nice multi-grain rolls, delicious!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_oA7O6H-yiOY/TMxGyCIvMHI/AAAAAAAAHao/dgBULeM2Nyc/s1600/recipes_soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/_oA7O6H-yiOY/TMxGyCIvMHI/AAAAAAAAHao/dgBULeM2Nyc/s1600/recipes_soup.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage and Escarole Soup - Photo Courtesy of GRID Magazine and Marisa McClellan</td></tr>
</tbody></table><b>Sausage and Lentil Soup</b><br />
<i>Courtesy of <a href="http://www.gridphilly.com/">GRID Magazine</a> and Marisa McClellan of <a href="http://www.foodinjars.com/">Food In Jars</a></i><br />
<br />
Ingredients:<br />
<br />
1 tbsp. olive oil<br />
2 leeks, well-washed and chopped into thin half-moons<br />
3 carrots, diced<br />
1 onion, finely chopped<br />
1 tsp. chopped fresh rosemary<br />
1 pound bulk sausage (I used spicy Italian sausage)<br />
2 quarts chicken stock<br />
6 cups water<br />
2 cups dry lentils<br />
1 head chard, well-washed and chopped<br />
1 tbsp. kosher salt<br />
½ tsp. freshly ground pepper<br />
<br />
In a large soup pot, heat the olive oil until it shimmers. Add leeks, carrots, onion and rosemary, and brown for seven to eight minutes. When the vegetables are golden, push them to the edges of the pot, creating a well in the center. Drop the sausage into that center well and break it up with a wooden spatula as it cooks.<br />
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Once the sausage is brown and has been stirred into the vegetables, add your liquid and lentils. Add salt and pepper to taste. Bring to a simmer and let cook for approximately 2 hours (until lentils are soft). Ten minutes prior to serving, add chard. Serve when the greens are fully wilted.Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com1tag:blogger.com,1999:blog-142151400766899349.post-76019694002999052492010-10-28T20:14:00.001-04:002010-11-08T12:03:18.802-05:00Moroccan Inspired Shepherds PieButternut Squash have been flourishing this year! Our garden has produced a bunch, and luckily for us, our friend <a href="http://www.gatorgracie.blogspot.com/">Grace's </a>garden has been exploding yummy Butternuts. She gave us a few of hers (I think she had eaten about all the squash she could, plus frozen a bunch), along with some ideas of ways to eat them. Butternut Squash is one of my favorite things in the fall, but like zucchini, I only have a few recipes and am always looking to find new creative ways to eat this great squash.<br />
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Grace had <a href="http://gatorgracie.blogspot.com/2010/08/squash-explosion.html">blogged </a>about a shepherd's pie made with a butternut squash topping and that inspired me to try something similar. Although I liked the idea of it, I had a bunch of things in my fridge that I wanted to incorporate, so they wouldn't go bad. I searched and searched the inter-web, but couldn't find a recipe that I liked. Ultimately, I just decided to wing it. We had ground lamb, leeks, butternut squash, chard, eggplant and a bunch of spices. These things seemed like they could mesh well together.<br />
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I still don't have tons of confidence when it comes to spices, so I didn't have tons of confidence that this would come out well. AKA I didn't take any before pictures. However, it was delicious! Between myself, Andrew and Randi we scarfed down the entire pan in one sitting. I barely got a few pics before it was gone.<br />
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<b>Update: I made this with sweet potatoes instead of the squash and it was a fail. Not bad tasting, but the texture was all wrong.</b><br />
<br />
Moroccan Inspired Shepherds Pie<br />
<i>Serves 6</i><br />
<br />
Give this a try if you are looking for something a little different. It was really tasty and a fun meal. I can see this as something that would be good for a pot luck.<br />
<br />
For the Filling:<br />
1 pound ground lamb<br />
1 pound eggplant, diced into 1/2" cubes<br />
1 leek, sliced into half moons<br />
1/2 bunch chard, sliced (including stems)<br />
3 cloves garlic, diced<br />
2 tbsp olive oil<br />
1 tsp cumin<br />
1/4 tsp nutmeg<br />
1/2 tsp chipotle powder<br />
salt and pepper to taste<br />
<br />
For the Topping:<br />
1 large butternut squash, diced into 1-2" cubes<br />
1 tbsp half and half<br />
1-2 tbsp butter<br />
salt and pepper to taste<br />
1/2 tsp cinnamon<br />
<br />
Season butternut squash with salt, pepper, and olive oil and bake at 425 degrees for about 45 minutes, or until the squash is soft and browned. After it is done cooking, add all the topping ingredients into your Kitchen Aid or mixing bowl and mix until you have a nice "mashed potato" consistency. Set aside.<br />
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Sauté the leeks and garlic in olive oil. When caramelized, add the eggplant and lamb. When the lamb is cooked through, add filling spices. Cook down for about 10 minutes. At the very end, add the chard and mix together.<br />
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Empty filling into the bottom of a baking dish (8" or so) and top with squash mixture. Bake at 375 for about 45 minutes, until the topping has browned a little.<br />
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Enjoy!Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com2tag:blogger.com,1999:blog-142151400766899349.post-7570100323338793472010-09-16T11:01:00.003-04:002010-09-16T22:17:12.331-04:00Zucchini Pancakes - Perfect Potluck Fare!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_oA7O6H-yiOY/TJIrBkQCrRI/AAAAAAAAHac/CVLCf_ehsLc/s1600/IMG_3167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_oA7O6H-yiOY/TJIrBkQCrRI/AAAAAAAAHac/CVLCf_ehsLc/s400/IMG_3167.JPG" width="400" /></a></div><br />
Like many of you out there, we have been inundated with zucchini this summer. So, when I came across a blog post for <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2010/04/aytekin-yars-zucchini-pancakes.html">Zucchini Pancakes</a> at <a href="http://www.thewednesdaychef.com/the_wednesday_chef/">The Wednesday Chef</a> it was immediately bookmarked. Zucchini and I have a love hate relationship. They are delicious, and I do have a few ways that I always put them to use (grilled, veggie lasagna, other pastas, etc.), but I always end up with far too many and hate seeing them go bad. I think a lot of people feel this way. They are so darn prolific!<br />
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Earlier this summer in July we attended all three days of the XPoNential Music Festival in Camden, NJ. This wonderful festival is a yearly event put on by our favorite radio station, <a href="http://xpn.org/">XPN</a> (public alternative excellence for those who are not familiar). It was a terrific festival and there were some amazing artists present - Edward Sharpe and the Magnetic Zeros, Grace Potter, Dr. Dog - and MORE! One of the best parts of this event is that it is put on at a park, so for seating everyone brings picnic blankets and camp chairs. Naturally, we planned picnics to go with the music listening, and I busted out the zucchini pancake recipe. It seemed like a great picnic food. In the blog post the author took a NY Times recipe for <a href="http://www.nytimes.com/2009/04/08/dining/081vrex.html">Turkish Zucchini Pancakes</a> and gave it her own twist. The original recipe included dill and feta, while the adaption was a sweeter cilantro based pancake. I decided that I was more inclined to the original recipe, so reverted to that.<br />
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The recipe calls for you to squeeze out all of the excess zucchini water. I squeezed, and squeezed, but I don't think I did a good enough job. It tells you to use a kitchen towel, but that didn't feel right.<br />
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Another problem I encountered was the batter was too thin. It got a little oozy and the first pancakes I made were just weird. I added a little more flour and that did wonders to achieve a better consistency. Maybe it was because I didn't squeeze enough water out.<br />
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This past weekend we had two potluck picnics to go to, and I decided to try this zucchini pancake thing again. This time I used cheesecloth instead of a kitchen towel for the zucchini squeezing and that was a huge improvement! I made a double batch and added even more flour. Man, were they good. They were gobbled up and I was a little sad I didn't make a triple batch so we could have leftovers!<br />
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The NY Times article also includes a recipe for a dip to go with the pancakes. I made it the first time, but then out of sheer laziness bought some Tzatziki at Whole Foods. It was just as tasty in my opinion.<br />
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<b>What is your favorite way to use zucchini??? Let me know in the comments!</b><br />
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<b></b><b>Turkish Zucchini Pancakes (<a href="http://www.nytimes.com/2009/04/08/dining/081vrex.html">adapted from this recipe</a>)</b><br />
<i>yield - about 12-15 pancakes</i><br />
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<div class="recipeIngredientsList" style="display: inline !important; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1em;"><div style="display: inline !important; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
3 medium zucchini, shredded<br />
Salt and freshly ground black pepper<br />
3 large eggs, beaten<br />
1 cup all-purpose or whole wheat flour<br />
1 tablespoon extra virgin olive oil<br />
1 cup crumbled feta cheese (about 4 oz and sheep's milk if you can find it)<br />
3 scallions, finely chopped<br />
1/3 cup finely chopped dill<br />
1 teaspoon baking powder<br />
4 to 6 tablespoons olive or vegetable oil, more as needed<br />
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Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to cheesecloth, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.<br />
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In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.<br />
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Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering (my pancakes turned out better with less oil). Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.</div></div><div><div><br />
<div class="separator" style="clear: both; text-align: center;"></div></div></div>Georgiahttp://www.blogger.com/profile/08164032992560666972noreply@blogger.com5