Dinner tonight is fresh from the garden. Tomato herb tart topped with fresh goat cheese, and a bowl of mixed greens.
The tart is made with a herb crust that was blind baked for 20 minutes so it stayed crispy. After letting the crust rest for 10 minutes I topped it with chopped mixed herbs, sliced tomatoes, fresh goat milk feta, basil salt, pepper, and finished the layers with a drizzle of olive oil. Then baked the tart at 375 degrees for 30 minutes. The resulting tart had a flaky crisp crust and juicy topping.
We are currently living through the wettest summer in a good number of years. The upside is that we have not needed to water our crops in almost two months and we are seeing a bumper crop of all types of green beans, pinto beans and kale. The downside is our tomatoes are splitting, cabbage is starting to rot, and the pumpkins and butternut squash are slow to produce, and slugs are starting to become a real problem. In an effort to reduces some of the water related issues we have let the ducks loose in the fields to help with bugs, have been canning and running the dehydrators at least twice a week, covered every flat surface in the house with tomatoes that need to finish ripening, and cooking all types of kale and Swiss chard dishes. For dinner today I made a Pistachio, Farro and Kale Salad with hot water cornbread. The dish was very easy to make, used several items from our gardens and was very tasty. If you would like to try the salad recipe it can be found at https://dailyburn.com/life/recipes/farro-kale-salad-recipe/
How are your gardens doing?
We have finally arrived at the Time in the growing season hat we can eat mainly out of our gardens. This morning I picked eggplant, sweet peppers, green beans, tomatoes and onions. A number of the fresh veggies noted earlier, and a block of tofu made by a local farm were used to create a Sriracha-spiced Stir-Fried tofu with eggplant and red bell peppers for dinner. There is nothing quite like the taste of garden ripened produce to make a very memorable meal.
If you would like to try this dish the base recipe can be found on Kalyn’s blog.
I made some minor adjustments to her recipe to fit what I had available in my gardens. I replaced the Thai basil with fresh Italian basil, the green onion with a freshly picked shallot, peanut oil with canola oil, and stevia with maple syrup. I also sliced the fried garlic and added it back to the dish at the same time as the sauce was added,
Today was a big project and errand day so I needed to prepare a meal that was quick to prepare, tasty and filling. After spending the morning driving around to a number of stores this morning the last thing I wanted to do was run out and pick up ingredients for a meal so I worked with what was in the house. Acorn squash was pulled from the cold room, cranberries from the freezer and other items from the pantry. The various items allowed me to create a meal that was savory with a nice touch of sweet to finish the meal that only took about 20 minutes to prepare.
What I made was a baked acorn squash stuffed with walnuts, cranberries, orange juice and hint of brown sugar. We also had a savory couscous as a side. I have provided the receipts below so that you can enjoy the same meal at some time.
Stuffed acorn squash
- 2 acorn squash
- 1 cup walnuts, roughly chopped
- 1 cup fresh cranberries
- 1/3 cup brown sugar
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons butter
- honey, optional
- Preheat oven to 375º F.
- Cut each squash in half (make halves as even as possible) and scrape out seeds.
- Place squash cut side up in a large baking dish.
- In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.
- Divide mixture into 4 parts and stuff into hollow center of squash.
- Top each half with 1/2 tablespoon butter.
- Cover baking dish loosely with aluminum foil and transfer to oven.
Bake for 60-90 minutes, or until squash is fork tender.
- Remove from oven and serve immediately.
- 2 Tbs olive oil
- 1 onion finely chopped
- 2 garlic cloves, chopped
- 1 cup couscous
- 2 cups vegetable stock
- 2 Tbs fresh parsley, chopped
- Heat oil in a medium saucepan
- Add chopped onions and cook until soft
- Stir in crushed garlic and cook for another 1-2 minutes
- Stir in vegetable broth and bring to a boil
- Remove saucepan from heat and cover. Allow to stand for 5 minutes
- Stir in parsley
- Add salt and pepper to taste
- Serve with the acorn squash
- 2 cups all purpose flour
- 1 cup semolina flour
- 4 eggs
- Olive oil
- Crack eggs into a food processor, add nice pinch of salt and splash of olive oil, mix quickly.
- Add flour to processor and pulse until dough starts to pull away from the sides of the bowl.
- Dump the dough out onto a floured board and roll into a ball, cover in plastic wrap and let rest for 30 minutes.
- Take a little piece of dough and start pressing it using your pasta machine at no.1
- Keep pressing the dough making it thinner each time by moving to no 2, 3 then 4 and finally 5.
- Flour the noodles and place them on a tray covered with corn meal so they wont stick to each other.
- 1 1/2 cups pumpkin puree
- 1 cup ricotta cheese
- 2 tsp fresh sage, chopped
- 2 tsp fresh rosemary, minced
- 1/2tsp freshly grated nutmeg
- sea salt and fresh cracked black pepper, to taste
- In a medium bowl mix pumpkin, ricotta, sage, rosemary, nutmeg, salt and pepper and set aside.
- 1/2 cup hazelnuts, skinned and roughly chopped
- 8 Tbs unsalted butter
- 1-2 Tbs good quality balsamic vinegar
- salt and cracked pepper, to taste
- freshly grated Parmesan, for topping
- In s pan over medium-low heat, melt the butter.
- Add the chopped hazelnuts, and cook for 3-5 minutes, stirring occasionally, until the butter turns a rich golden brown.
- Turn off the heat and season with salt and pepper.
Putting it all Together
- Lay out a pasta sheet, spoon half-teaspoon sized dollops of filling in a row along one side of the sheet, about 1/2 1 inch apart.
- Lightly brush the edges of the pasta, and in between the dollops of filling, with water.
- Fold the sheet of pasta lengthwise over the fillings, and press down around each one.
- Cut out the ravioli with a press, pastry cutter,or a pizza wheel.
- place the ravioli on a tray dusted with corn meal.
- Repeat steps 1-5 until all pasta sheets have been processed.
- Bring a large pot of salted water to a boil.
- Drop 8-10 ravioli at a time, and cook for 25minutes, or until al-dente (time will vary depending on how thin your pasta is an the size of the ravioli).
- Remove finished ravioli with a slotted spoon ans drain off the excess water.
- Repeat steps 8 & 9 with remaining pasta.
- Add the ravioli to the pan with the browned butter. Toss to coat, and drizzle lightly with balsamic vinegar.
- Serve hot with freshly grated Parmesan.
Based on recipe found on willcookforfriends.com
Today was so full of work and errands that I needed to make something quick, but tasty for dinner. After a quick look through the refrigerator and pantry, spicy noodles came to mind. The entire dish take about 20 minutes to prepare and is packed with flavor.
- 6 ounces of noodles of choice
- 1 cup of your favorite green vegetable, chopped into bit sized pieces
- 1 large carrot, small julienne strips or a large grate
- 1/3 cup smooth, natural almond or peanut butter
- 2 tsp maple syrup
- 1/4 to 1/2 cup veggie broth
- 1/4 cup low salt soy sauce
- 2 Tbs rice wine vinegar
- 1/2 lime, juiced
- 2 Tsp siracha sauce
- 2 Tbs toasted sesame oil
- 1 tsp grated fresh ginger
- 1 large garlic clove, minced
- 2 Tbs black sesame seeds
- 1 Tbs cilantro, chopped
- 2 scallions, sliced thinly
- Cook the noodles following the package directions, omitting salt, and using a tablespoon of low salt soy sauce in the water instead.
- Heat the veggie broth almost to boiling.
- Put nut butter and maple syrup in a small bowl, add 1/4 cup of the hot broth and stir until smooth and blended.
- Add soy sauce, vinegar, lime juice, siracha, sesame oil, ginger and garlic, ad stir together.
- In a large bowl stir together cooked noodles, green vegetable and carrots.
- Pour the sauce, scallions, black sesame seeds, cilantro and over the top of the noodles. Stir everything together gently, and if need the other 1/4 cup of veggie broth.
- The dish can be served hot of cold.
Since there has been an abundance of pie pumpkins and butternut squash (these two can be used interchangeably in recipes) this season I have been collecting and preparing a number of recipes I have collected and dehydrating as many of the gems as our machine can handle as possible (1/4 cup of dehydrated pumpkin makes a cup of nice thick puree). The following provide links to some of the yummy items that have been prepared in our kitchen over the past few weeks.
The pumpkin ravioli with brown butter sauce and pecans made for a wonderful Sunday with a harvest vegetable salad.
Honey Butter Pumpkin dinner rolls were made to complement a wonderful roasted parsnip, sweet potato and cherry tomato with caper dressing dish out of the Plenty cookbook.
This morning I made an iced pumpkin coffee cake as a treat for my honey as a thank you for the afternoon Cirque Du Soleil show to which I was treated. The coffee cake was well liked and the show was well worth the three hour drive each way. Note: I cut the icing in half and it was still very good.
I was in the mood for a little Mexican food but didn’t want all the fat and calorie that come with a lot of the dishes, so I made modifications to a traditional dish to make it gluten-free and vegetarian. This simplified version of the dish takes less that an hour to prepare and 15-20 minutes to cook.
Red Enchilada Sauce
- 2 Tbs vegetable oil
- 2 Tbs brown rice flour
- 4 Tbs chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp cumin
- 2 cups vegetable stock
- Heat the oil in a medium sauce pan over medium high heat
- Add flower and stir together over the heat for a minute or so
- Stir in the seasonings
- Gradually add in the stock, whisking constantly to remove lumps
- Reduce heat and simmer for about 10 minutes until thickened
- Set aside and make the enchilada filling
- 1 cup dry quinoa
- 2 cups water
- 10 corn tortillas
- 2 cups cooked black beans
- 1 1/2 cups shredded cheese
- 1/2 medium onion, chopped
- enchilada sauce (see recipe above)
- Add the quinoa and 2 cups of water to a medium sized pot and cook on low heat until all the water is absorbed
- Preheat the oven to 375 degrees
- Prepare a 13″x9″ baking dish and set aside
- Placed the cooked quinoa in a large bowl
- Add black beans, onions and 1/2 cup of grated cheese and stir together
- Dip a corn tortilla in the enchilada sauce, lay on a flat surface and place a portion of the quinoa mixture in the center of the tortilla, fold the sides to the center and place seam side down in the prepared baking dish
- Repeat until all 10 tortillas have been filled
- Pour the remaining enchilada sauce over the arranged enchiladas
- Top with the remaining cheese
- Bake for 18-20 minutes or until the dish is bubbly and the cheese melted
I was asked if I could make version of Beef stew because my honey was starting to miss meat again. After looking around a bit I found a substitute I found Gardein beefless tips that did just the trick. The final product was very rich, flavorful and the beefless tips were a consistency that would be hard for some people to tell it was not an animal protein.
- 3 tbsp olive oil
- 1 onion, chopped
- 2 large cloves of garlic, minced
- 1 1/2 tbsp sweet Hungarian paprika
- 1/2 tbsp smoked paprika
- 1 tsp marjoram, crumbled
- 4 cups mushroom stock (vegetable stock would also work)
- 1 1/2 cups potatoes, cubed
- 1 cup carrot, cubed
- 1 cup brown mushrooms, chopped
- 1 cup tomatoes, skinned and chopped
- 1 tbsp honey (optional)
- 2 tbsp brown rice flour
- 1 package Gardein beefless tips
- Salt and pepper to taste
- Heat a covered casserole with 1 tbsp of olive oil. Add the onion, stir and cook until soft.
- Stir in sweet and smoked paprika, and garlic, cook slowly for 1-2 minutes.
- Add marjoram, salt, pepper, mushroom stock, potato, carrot, mushrooms, tomato, and honey (optional).
- Cover and simmer for about 20 minutes, or until the vegetables are just about tender.
- Dredge the frozen Gardein beefless tips in brown rice flour and set aside.
- Add 1 tbsp of olive oil to a large frying pan over a medium heat. Add the floured beefless tips and brown lightly on all sides.
- Add the browned beeless tips and leftover brown rice flour to the vegetable mixture and cook for another 15 minutes.
- Serve with a nice salad.
Yesterday we spent the day taking one of the cars in for servicing and running errands. These activities required that we drive a little over an hour from our home to one of the larger villages, so we decided to treat ourselves to lunch (and us up part a gift card that we received for Christmas). When we drove up to the Olive Garden in Keene we noticed that some snowmobile drivers had that same idea about where to have lunch (please excuse my finger in the lower right of the photo — I was using my cell phone to snap the picture.)
Lunch was nice and the conversations interesting. We got home just in time to feed the animals and then head out to a friends for dinner and socializing. Robertine made a lovely vegetarian curry stew that was enjoyed by all. I commend her for trying a new recipe…
This week I will be cooking some old favorites, trying a new dish or two and modifying a comfort food that hasn’t been seen on our table in at least 10 years. Some of the items that we will be enjoying this week are:
Lentil Souffle — A light easy to create main dish. Great served with a nice salad.
Black eyed Peas and Kale Soup — the recipe for this hardy soup can be fond on The Whinery. The only modification that I made to the recipe was using dried black eyed pies that I soaked and pre-cooked instead of the canned version, and served the dish with some hot-water cornbread. I really love the combination of herbs and spices that she uses in her recipes.
Curry Chickpea Hummus with Raisins — I made this lovey hummus to be served with fresh vegetables for lunches this week. I made slight modifications to the recipe: I did not puree the currents (I wanted some texture) and I used a hot curry power (we like spice in our foods). The recipe can be found on the Plant Powered Kitchen blog.
For tonight’s dinner I have modified an old recipe to create a beefless stew using Gardein beefless tips and replacing beef broth with mushroom broth (vegetable broth would also work). You dredge and sear the tips just like you would for beef, but they are added to the vegetable mixture in the last 15-20 minutes of cooking.
We are running low on bread so later this week I will be making some more sprouted loaves using sprouted quinoa and chia seeds. The seeds need to sit in the sprouter for another few days.
Woke up to a beautiful day, fresh sow on the ground, bright sunshine and deer and wild turkeys in the yard. What a great day to spend in the kitchen preparing foods for the week.
This week we will enjoy:
Some fresh baked breads – made a sprouted grain bread for this week.
Curried red lentil soup with chickpeas and quinoa – I found this lovely gluten-free vegan soup on the Zesty Cook blog. I replaced the yogurt with cashew cram and the chicken broth with a nice vegetable stock.
Lentil meatless loaf a favorite in my house — shows up on the table about once a month. I found this yummy gluten-free, vegan recipe on the Healthful Pursuit blog.
Vegetarian chili with winter squash and wild mushroom – Recipe to be posted soon.
For a sweet treat Grain-free banana cranberry & lemon breakfast cake. This tasty little gluten-free cake provided the perfect balance between sweet and tart.
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 cup ripe mashed bananas (approximately 2-3 bananas)
- 1/2 cup coconut oil
- 1 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 cup agave
- 6 tsp Ener-G egg replacer (you can use 4 eggs if you prefer)
- 8 tbs warm water
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 lemon
- 1 cup fresh cranberries
- Preheat your oven to 350 degrees and grease a 8 inch square baking dish with oil of your choice. Set aside.
- Mix the egg replacer and warm water in a small bowl and set aside.
- In a medium sized bowl mix together the coconut flour, almond flour, cinnamon, baking soda, and salt. Mix together well with a fork to decrease any clumps.
- Add the vanilla and agave to the egg replacer and whisk well.
- Add mashed banana into your egg mixture and whisk together until well combined.
- Pour wet ingredients into your dry ingredients and stir together until it is mixed thoroughly.
- Add the melted coconut oil and stir once again until the batter is completely mixed together.
- Fold in the lemon zest and fresh cranberries into the batter. They should be evenly distributed throughout.
- Spoon the batter into a greased baking pan and spread it out evenly.
- Bake it for 40-45 minutes or until the top is golden brown and then center when pierced with a toothpick or a knife comes out cleanly.
- Remove from the oven and let it cool for 20 minutes or so.
Adapted from a recipe at So Lets Hang Out
We are just starting to recover from heavy snows and temperatures in the negative digits. The snows provided promises of lots of outdoor fun, the wonderful sunshine beckoned us outdoors, but the negative temperatures plus the wind chill of -25 degrees kept us in the house with the wood stove burning and the kitchen full of wonderful aromas.
Driveway after a quick plow
A little fun with the dogs between shoveling activities
View of the back yard out the kitchen window.
Heavy snows are a bit much for the young trees. Will have to cut this one down in the spring.
The items that we cooked for this week are:
and for our sweet tooth I made a gluten-free blueberry crumble with some of last years blueberries.
This coming week is going to be very busy for me, so I thought I would get a head start on baking and meal preparation. Some of the tasty treats we will have this week are:
- 1 1/2 cups quinoa, rinsed and drained
- 3 cups water
- 1 cup steamed broccoli
- 1 cup steamed cauliflower
- 1/2 tsp of salt
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup plant milk
- 1 1/2 cups grated Cheddar cheese, more for sprinkling
- Gluten-free bread crumbs (optional)
- Toppings (optional) salsa, hot sauce, scallions
- Add quinoa, garlic and water to medium sized pot. Cook quinoa until all water is absorbed. (About 15 minutes)
- Stir grated cheese into quinoa.
- Preheat oven to 350 F. Coat 13×9 inch dish( or 8 individual ramekins) with cooking spray.
- Whisk together eggs, milk and salt in large bowl.
- Stir steamed vegetables and quinoa into egg and milk mixture.
- Transfer to prepared baking dish and if using bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.
Next week is going to be so busy for me that I spent the entire day today preparing meals for the next 5 days. One of the items that I made was a gluten free, vegetarian version of Swedish meatballs with gravy over gluten free pasta for Sunday dinner. They were simple to make (I cheated a bit by using a vegetarian wild mushroom gravy packaged by Imagine for the sauce) and the herb mixture makes them very tasty.
- 2 cups cooked lentils (green or brown are the best choice since they remain firm after cooking)
- 2 eggs, beaten
- 3/4 cup ricotta
- 1/4 cup freshly grated Parmesan
- 1/4 cup onion, minced
- 1 garlic clove, minced
- 1/2 t. fennel seed
- 2 T fresh parsley, chopped fine
- 1 t. dried rosemary, chopped fine
- 1 t. dried thyme, crushed
- pinch of ground allspice
- 2/3 cup gluten-free breadcrumbs
- salt and pepper
- olive oil
- 1 box Imagine vegetarian wild mushroom gravy
- 1 package gluten free noodles, cooked or 2 cups cooked quinoa
- Process the lentils in a food processor until smooth. In a large bowl, mix the lentils with the rest of the ingredients, and let sit for 20 minutes to allow the breadcrumbs to soften.
- Preheat the oven to 400 and line a baking sheets with parchment paper.
- Check the consistency of your meatball mixture by rolling a 1″ ball between your palms. If it feels wet or falls apart, add more breadcrumbs until it holds together. Roll your meatballs and evenly space them on the baking sheet. They won’t spread in the oven, so you can place them right next to each other. Brush the tops with olive oil.
- Bake in the middle of the oven for 15-20 minutes until the tops are golden brown, rotating the sheets and flipping the meatballs halfway through baking so they brown evenly. Remove from the oven and let cool slightly.
- While the meatballs are baking, warm the gravy in a medium sized sauce pan. When the gravy is warm add the meatballs and simmer for another minute or two.
- Serve over noodles or quinoa.