Mildred's Meadows

Caribbean Black Bean & Butternut Squash Quesadillas

2011-10-24T05:31:00.001-07:00

2 cups dry black beans, rinsed
water
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp ginger
1 tsp sea salt
fresh pressed garlic
1 cup butternut squash, cooked
1 onion, sliced

In a crock pot, pour 4 cups water over black beans and cook on high temperature for 3-4 hours or until beans are softened. Add more water as necessary. Add nutmeg, allspice, ginger, and salt about halfway through cooking and stir well. When beans have cooked through uncover crock and cook for abut 1/2 hour more.

Meanwhile, heat a frying pan, add about 2 tbsp olive oil, and caramelize onions by adding to the hot pan then turning heat down to low and covering pan. Let the onions cook this way for about 20 minutes stirring frequently. Uncover pan and cook another 10 minutes or so or until soft and lightly browned. Mix caramelized onions with butternut squash pressing fresh garlic into the mixture and seasoning with salt.

On a griddle heat small corn tortillas, spreading the butternut squash mixture on in a thin layer while heating. When tortilla is heated through, remove from griddle and place a dollop of the black bean mixture, spreading around over the squash mixture. Fold tortilla in half and serve with guacamole!

Ginger Carrot & Cabbage Spring Rolls with Garlic & Soy Dipping Sauce

2011-10-24T05:30:00.000-07:00

35-40 rice paper wraps
water for dipping rice paper & large shallow bowl
1/2 cabbage, shredded
1-2 red onions, shredded
1/2 cup fermented ginger carrots (or raw shredded carrots)
sea salt
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1 large clove garlic, pressed
1/2 tsp Tuscan Sea Salt (or plain sea salt)

Mix shredded cabbage with a couple pinches of sea salt and the red onions in a large bowl. Set aside while mixing dipping sauce. In a jar with a cover, add soy sauce, vinegar, olive oil, pressed garlic, and salt. Cover and shake until mixed well. Next, add the carrots to the cabbage & combine well using your clean hands if necessary.

Fill the large shallow bowl about 1/4 of the way with warm water. Taking one rice paper at a time, dip it into the water and let it soften for about 30 seconds, removing before it softens too much to be handled. It may take a few tries to get this right. Transfer softened rice paper to a clean cutting board or plate. In the center of the rice paper place a tablespoonful of the cabbage mixture, making sure to keep it together in an oval shape. Starting at the side closest to you, fold the rice paper up over the cabbage mixture, tucking it in under the cabbage just a bit. Now fold in the sides over the part that you just folded, and roll up to form the spring roll. Repeat for the rest of the cabbage mixture, or until you make as many rolls as you can use in one day. The rolls can be stored for a short time, however, they tend to stick together if stored too close together. Enjoy with the dipping sauce!

Corn & Potato Chowder (or kohlrabi in place of 1/2 the potatoes) Vegan Style!

2011-10-24T05:28:00.002-07:00

1 large onion, chopped
1 tbsp olive oil
2 quarts vegetable stock
2 lbs potatoes, peeled and diced
2 cups fresh or frozen corn
Fresh chopped parsley
Dash Cayenne pepper
salt and pepper
Diced red & green peppers (a bit of jalapeno peppers if available)

In a 4 quart pot, heat olive oil and saute onions until slightly browned. Add vegetable stock and potatoes and heat to boiling. Cook until potatoes are soft. Using a blender or food processor, puree 1/2 the stock with 1/2 the potatoes and add mixture back into the soup pot. Add corn & peppers and cook uncovered for another 20 minutes on medium heat. Last, add chopped parsley and season to taste with salt & pepper.

Vegetable Stock : The basis of making a good soup

2011-10-24T05:28:00.001-07:00

In a large stock pot, or the largest pot you have, put cleaned carrots, onions, celery, garlic, parsnips, broccoli stems, parsley, thyme, bay leaves, tops of leeks, green beans, sea salt (1 -2 tbsp, depending on size of pot), black peppercorns. The cooking pot should be at least 1/2 full with vegetables. Any of the above vegetables can be omitted if not readily available, however the stock should have a mix of at least 3-4 vegetables and as many of the herbs as possible. Fill the cooking pot with cold water, cover, and bring to a boil over high heat. When mixture is boiling, turn down temperature to keep it just at a simmer. Simmer for at least 2 hours, stirring occasionally. After about 2 hours turn heat off and leave pot covered while letting the stock cool. Once the stock is cooled off enough to handle the pot, strain stock into another pot using a colander to catch all the cooked vegetables. Discard vegetables. Use stock for a soup recipe or freeze in small containers to use as needed in recipes.

For a variation on this stock, clean and roughly cut all vegetables you plan on using and place them with a bit of olive oil in a roasting pan. Roast vegetables in oven at 450 degrees for about 20 minutes. Transfer roasted vegetables to stockpot, add hot water to roasting pan and with a whisk stir the water around removing the browned bits from the bottom of the pan. Pour the water into the pot with the vegetables and cook as directed above.

Roasted Carrot, Lentil, & Quinoa Casserole

2011-10-17T11:15:00.000-07:00

A super easy, hearty, vegetarian dish to serve this fall! For variation use butternut squash in place of carrots.

3 large carrots, peeled & diced
1 cup quinoa, rinsed
1 cup lentils, rinsed
1 large onion, chopped
olive oil
salt
3 cups vegetable stock or water

Preheat oven to 450 degrees. In an oven proof casserole dish mix carrots, lentils, and quinoa together. Toss with about 3 tbsp olive oil or enough to coat everything. Put mixture in the oven to roast, uncovered, for about 15 minutes, stirring once during that time. Roast longer if needed; mixture should be sizzling and carrots should be somewhat browned. While the mixture is roasting, saute chopped onions in 1-2 tbsp olive oil until slightly caramelized. Add vegetable stock or water to onion pan to heat and deglaze the yummy caramelized bits from the bottom of the pan. When stock is heated and carrot/lentil/quinoa mixture is roasted, pour stock into casserole dish. Bake for another 20-30 minutes or until quinoa and lentils are cooked through and moisture is absorbed. Enjoy with a vegetarian gravy or by itself!

Vegetarian Moussaka

2011-08-19T18:46:00.000-07:00

Vegetable Moussaka

Serves 6

1 lb. eggplant, sliced (peeled if desired)
4 oz whole green lentils
2 1/2 cups vegetable stock
1 bay leaf
3 tbsp olive oil, extra for frying
1 onion, sliced
1 garlic clove, crushed
8 oz mushrooms, sliced (optional)
14 oz can chickpeas, rinsed, drained, & chopped in a food processor until about 1/4 of the size
14 oz can chopped tomatoes (or fresh tomatoes, cut an X into the bottom of the tomato and drop into boiling water for 30-1 minute depending on ripeness of tomato, remove from water, slip off skin, squeeze out seeds $ water, & chop)
2 tbsp tomato paste
2 tsp herbes de Provence, dried, or fresh basil, thyme, marjoram, & oregano, chopped
1 1/4 cup plain yogurt
3 eggs
1/2 cup grated cheddar cheese, preferably aged
salt and freshly ground pepper

Sprinkle the eggplant slices with salt and place in a colander. Let sit for 30 minutes to let the bitter juices drain.
Place the lentils, stock, and bay leaf in a saucepan, cover, and bring to a boil. Simmer for 20 minutes or until the lentils are just tender but not mushy. Drain thoroughly and set aside.
Heat 1 tbsp oil in a large saucepan, add the onion & garlic, cooking and stirring for 5 minutes. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs and 3 tbsp water. Bring to a boil and simmer for about 10 minutes, stirring occasionally.
Preheat oven to 350˚ F. Rinse eggplant slices, drain, and pat dry, Heat remaining oil in frying pan and cook slices in batches for 3-4 minutes, turning once so both sides are browned. You may need to add more oil when you remove the first batch of eggplant.
Beat the yogurt, eggs, and salt and pepper together. Season the lentil mixture with salt and pepper, Arrange a layer of eggplant slices in the bottom of a large, shallow, oven proof dish or roasting pan, then spoon a layer of the lentil mixture on top. Pour 1/4 of the yogurt mixture over the lentil mixture and spread over entire layer. Repeat layers of eggplant, lentil, and yogurt mixtures until all are used up. Top with cheddar cheese and bake for 45 minutes or until bubbly and cheese is golden.

Chocolate Zucchini Cake (Bread)

2011-04-15T09:37:00.000-07:00

Mix together in a large bowl:

2 cups flour (brown rice flour for gluten free)
1 cup sugar
1 1/2 tsp. baking soda
3/4 tsp. salt (or less)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
4 tbsp. cocoa
1 tsp xantham gum (for gluten free)

In another smaller bowl whisk together:

1/2 cup vegetable oil (could replace with applesauce)
2 eggs
1 1/2 cups finely shredded zucchini

Mix wet ingredients into dry ingredients until just mixed. Bake @ 350 degrees for 50-60 minutes in a bread pan.

Garbanzo Croquettes

2011-03-26T13:44:00.001-07:00

This is one of our most favorite recipes, however, we don't make them very often due to the prep time involved. When you have time these are so delicious served like falafel, on top of a salad, or dipped in a yogurt dressing!

2/3 cup cooked brown rice or quinoa
2 cups cooked garbanzo beans
1/4 cup lemon juice
3 tbsp. chopped fresh cilantro
1 1/2 tsp. crushed dried red chilies or 1 can chopped green chilies (for a milder taste)
1/2 tsp. ground cumin
1 tsp. salt

3 tbsp. butter
1/4 tsp. cinnamon
1 1/2 tsp. fresh pressed garlic
3 tbsp. flour (potato works great for gluten free needs)
3/4 cup hot vegetable broth

2 cups fine bread crumbs
2 eggs, lightly beaten
flour (about 2/3 cup)
vegetable oil for deep frying

In a food processor, chop garbanzo beans. Add lemon juice and blend until just about smooth. Empty into a large bowl and add chopped cilantro, chilies, cumin, and salt.

In a small saucepan, melt the butter and add the garlic and cinnamon to saute slightly. Add flour and cook the roux over low heat until golden, stirring constantly. Add the hot broth and whisk until smooth and thick. Add this sauce to the garbanzo mixture along with 1 cup of the bread crumbs and the rice or quinoa. Stir thoroughly, taste, and correct seasoning if necessary. Chill this mixture for at least 2 hours.

In three small shallow bowls place the beaten eggs, the 2/3 cup flour of choice, and the other cup of bread crumbs. Form chilled garbanzo mixture into balls by the tablespoonful, making them about as big as large walnuts. Roll each ball in flour until coated, shaking off the excess, and then dip into the egg, and then the bread crumbs. Place on a plate and repeat until all the garbanzo mixture is formed into balls and breaded.

Cook the croquettes in deep, hot vegetable oil, about 7-8 at a time for 6-8 minutes or until crisp and golden. Drain on paper towels and keep warm in oven until ready to serve.

Gluten Free Waffles or Pancakes

2011-02-13T14:48:00.000-08:00

I finally have a great recipe that has worked many times to make delectable gluten free and dairy free (if you desire) breakfast treats! The kids can't get enough of them! AND this morning when we made these our waffle iron bit the dust, so we got out the griddle and made pancakes with the same batter! They were excellent! Enjoy!

2 cups milk of choice
1 tbsp lemon juice
2 eggs
1/2 cup buckwheat or quinoa flour
1 1/2 cups brown rice flour
1 tsp xanthan gum (very important in the gluten free recipe to help hold them together)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil (plus a little extra for greasing the waffle iron)

Beat eggs until whites and yolks have completely combined, like you would to make scrambled eggs. Add milk and lemon juice to the eggs and beat until combined. In a small bowl, combine the flours, baking powder, baking soda, and salt. Add the flour mixture to the egg/milk mixture along with the 1/4 cup oil. Beat mixture until well combined. Let the mixture rest while the waffle iron or griddle (for pancakes) is heating up. For a small round waffle iron use 2/3 cup batter for each waffle. Waffles can be frozen in a zip lock bag for breakfast on hurried mornings, that is if they last long enough to make it to the freezer!

Guiltless Garlic Dill Dip

2011-02-13T14:26:00.000-08:00

This is an amazingly yummy dip for veggies and chips, as a spread for a sandwich, or a replacement for sour cream on almost anything!

1 package silken tofu
6 small cloves garlic
1/3 cup mayonnaise (use veganaise if desired)
2 tbsp lemon or lime juice
1/2 - 1 tsp salt, depending on your taste
1 large bunch fresh dill, stems removed, roughly chopped

In a food processor, chop garlic. Put tofu, mayonnaise, lemon juice, and dill into the food processor bowl with the garlic. Blend constantly for about 1 minute or until mixture is very smooth. Add 1/2 tsp salt, blend again for 30 seconds or so, taste, and correct seasoning as desired. Scrape into covered bowl and refrigerate at least 1 hour before serving. The flavor will intensify upon refrigeration. Serve with cut vegetables such as carrots, broccoli, cucumbers, or celery. Or, serve on a sandwich with spinach, portobello mushrooms, and roasted red peppers.

Quinoa Tabouleh

2011-02-08T12:51:00.000-08:00

Keep this recipe on hand for the height of tomato season. This salad is also good made as a hot side dish by omitting the vegetables and tossing the hot quinoa with the half of the dressing and parsley.

1 cup quinoa, rinsed with hot water in a sieve
2 cups water

Cook quinoa in a small covered saucepan until all water is dissolved then let cool.

3/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tsp salt (more or less to your taste)
1 small clove garlic, pressed

Mix dressing ingredients together in a measuring cup.

3-4 tomatoes, diced small
1 large cucumber, diced small
1 cup parsley, chopped
1/2 cup red onion, finely chopped

When quinoa is cool toss it together with the dressing and vegetables in a large bowl. Chill overnight and enjoy.

Wholegrain Pancakes

2011-01-24T09:11:00.000-08:00

Quinoa is a complete protein...meaning that it has all the essential amino acids that you need in your diet. This is a rare phenomenon for a grain and therefore vegetarians should consider adding quinoa as a staple of their diet. Here is one idea for adding quinoa to your menu.

1 cup uncooked quinoa (or 2 1/2 -3 cups leftover cooked quinoa, heated)
2 1/4 cups water

1 onion, finely chopped
1/2 cup grated raw carrot, sweet potato, or winter squash
1 tbsp extra virgin olive oil
salt to taste
1/4 brown rice flour (or wheat flour)

Maple syrup or applesauce for topping

Rinse quinoa in a sieve and in a medium saucepan bring the water and quinoa to a boil. Cover, turn down heat, and simmer until water has been absorbed.

Preheat oven to 400 degrees. In a large skillet saute onion and grated vegetable of choice in olive oil over medium heat until soft. Add quinoa, season to taste with salt, and mix until combined. Add flour 1 tablespoon at a time, mixing well after every addition, until the mixture sticks together. Remove from heat and set aside until cool enough to handle.

Using an ice cream scoop, or about 1/4 cup of mixture, form balls and place on a parchment lined baking sheet. Flatten with a fork to about 1/4 inch thick. Bake 10 minutes, flip pancakes, and bake 10 minutes more or until crispy and browned.

Moroccan Rice Pilaf

2011-01-18T15:07:00.000-08:00

Serve this aromatic side dish with local grass-fed sausage (we chose chorizo...the spice is great with the sweetness of this dish) or some chick peas or both. OR cook this up and stuff a delicata squash with it!

2 tbsp olive oil
1 onion, chopped
1-2 carrots, peeled and diced small
1/2 tsp ground cinnamon
1 cup brown rice
3 cups chicken broth or water (or a mixture of white wine and water)
1/3 cup dried currants
Zest of 1 orange
1/4 tsp cayenne pepper or 1 tsp Tabasco sauce
1 1/2 tbsp fresh chives (optional)
chopped walnuts or sliced almonds
1 tbsp butter
salt, to taste
pepper, to taste

In a large skillet (one that has a top), heat the olive oil and saute the onion until lightly browned. Add the rice and cook, stirring constantly, until the rice is slightly browned. Add the liquid and cover the skillet, bringing to a boil on high heat. As the liquid comes to a boil turn heat to low. Add the diced carrots, cinnamon, zest, currants, and cayenne pepper. Cook on low heat until rice has absorbed most of the liquid. While you are waiting for the rice to cook, heat the butter in a small skillet, add nuts, and saute until golden, sprinkling with pepper and salt to season. Set sauteed nuts aside in a serving dish. Turn off the heat when there is just a small amount of water left in the pan and allow mixture to sit with the cover on for about 15-20 minutes. At this point, season to taste with a little salt (1/4 - 1/2 tsp will be sufficient) if you desire. Serve with sauteed nuts.

Swedish Meatballs

2010-11-29T15:16:00.000-08:00

1/4 cup chopped onions, sauteed in 1 tbsp olive oil or butter
1 lb ground beef
1 lb ground pork (or another lb ground beef
1/2 cup fresh bread crumbs
2 eggs
1 1/2 tsp. salt
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp lemon zest
2 cups brown sauce (made with 1 tbsp butter and 1 tbsp flour cooked together to form a dark brown roux, then add beef stock stirring constantly)
1 cup heavy cream or sour cream

Combine meat, onions, bread crumbs, eggs, and spices. Blend together with hands then form into balls...small for appetizer or larger for main dish. Place on baking sheet and bake at 400 degrees for approximately 20 minutes (for appetizer size).

Spiced Sorghum Cookies

2010-11-29T14:20:00.000-08:00

A traditional molasses cookie recipe turned local using sorghum, eggs, and buckwheat flour. YUM!

Cream together:

1 1/2 cups shortening (butter)
2 cups sugar
2 eggs

Combine & Stir in:

4 cups flour
4 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1 tsp ginger
1/2 tsp salt

Add dry ingredients to creamed mixture. Blend well. Chill (we skipped this step and they came out just fine). Form into balls and roll in sugar. Bake @ 375 degrees for 8-10 minutes. For chewy cookies, make sure not to over bake. Let cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to finish cooling. Store in a cookie tin or other airtight container. Enjoy!

Peachy Coffee Cake

2010-08-25T03:31:00.000-07:00

We made this coffee cake the other morning and it was so delicious. You can use any type of flour you like...I used 1 cup rice flour and 1 cup spelt flour just to mix it up a little.

1/2 cup butter
1/2 cup sugar
1 egg
1 cup yogurt or 1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
dash salt

Beat butter and sugar together, add egg and yogurt and beat again until combined. Measure out dry ingredients into bowl on top of egg, butter, sugar mixture. Stir until just combined. Spread this mixture into the bottom of a 9 X 9 or slightly larger baking dish.

3-4 peaches, peeled, sliced

Layer peaches over the batter in the baking dish.

1/2 cup Walnuts or pecans
1/3 cup sugar
2 tbsp butter
1/4 cup oats
1 tsp cinnamon

In food processor, pulse walnuts, sugar, butter, cinnamon and oats together until the nuts are ground and ingredients are mixed evenly. Top peaches with nut mixture and bake at 375 degrees for about 35 minutes or until a toothpick comes out clean.

What I do when I can't sleep...

2010-07-10T04:55:00.000-07:00

So, last night I kept tossing and turning in bed and was laying there wide awake at 12:30 am when I decided to just get up and do something productive. I have vegetables galore in my fridge waiting to be prepared into some delicious dish before their demise and what better way to tire myself out. Also, my grandmother has been sick and unable to cook for herself and my grandfather so I decided to make something I could easily transport to the store and send with my mother for them.

You can prepare this fritatta using almost any vegetables you have on hand, these just happen to be the ones that needed the most attention in my fridge.

7 eggs
1/4 cup milk
2 medium red potatoes, washed & diced
3 small summer squash, washed, quartered & sliced
1 large bunch greens, washed, and chopped (I used beet greens, but other choices could be kale, Swiss chard, or spinach)
1 cup sharp cheese (Such as Asiago or Toma Celena)
Olive oil
Tuscan Sea Salt or salt and pepper
chopped chives, or parsley, or scallions

In a large cast iron skillet heat olive oil until very hot. Add the diced potatoes and brown for about 10 minutes, stirring every few minutes. Add summer squash and saute uncovered for about 5 minutes. Spread the potato/squash mixture over the bottom of the pan evenly and place greens on top. Cover and cook approximately 10 minutes. Uncover, and stir vegetables together and continue cooking until greens are tender and liquid has evaporated. Season with salt and pepper. In a large bowl beat eggs, milk, herbs, a pinch of salt, and the cheese together until combined. With the heat on high, pour the egg mixture over the vegetable mixture in the cast iron pan. If you don't have a cast iron pan you can just transfer the vegetables to a glass baking dish, pour egg mixture over, and bake at 350 for about 45 minutes. If you are using the cast iron pan, continue to cook the fritatta on medium-high heat until you can easily pull the side of the fritatta away from the pan, about 15 minutes. Broil on high for about 10 minutes until browned and bubbly. Enjoy!

Kale Stromboli

2010-07-07T03:11:00.000-07:00

Most people think of kale as a garnish on their plate when eating out, as I did up until a few years ago. Kale is really one of those vegetables we all should include in our diets due to its phytonutrient load and high levels of vitamins K, A, and C. It is a member of the brassica family of vegetables which also includes broccoli, Brussels sprouts, cabbage, cauliflower, and collards. I have found that many people just don't know what to do with or how to use kale so here's one yummy recipe for including it in the meal plan. This one passed my 11 year old test and my picky husband test!

I recipe pizza dough or frozen pizza dough (thawed and brought to room temperature)
1 bunch kale
2 cups favorite cheese, shredded (mozzarella, jack, cheddar)
cooked sausage or pepperoni (optional)
salt
garlic
olive oil
tomato sauce (for dipping)

Wash and chop kale into bite sized pieces by piling up the leaves together, cutting along either side of the stem making two halves and removing the stem. Make on pile out of the two and chop into small pieces. Chop or press 2-3 large cloves of garlic. In a large skillet heat olive oil and add garlic, quickly stir frying for less than a minute, then add the chopped kale. Stir kale and garlic together until kale wilts then reduce heat slightly and cover pan to let the mixture cook for about 5 minutes. Sprinkle flour on a board and stretch the dough into a long narrow oval. Spread one cup of cheese over the dough. After the kale cooks season it with salt and pepper and place on top of the cheese on dough. Add sausage or pepperoni, if desired. Cover kale mixture with remaining cheese. Bring long sides of dough together, pinch, fold over and pinch again. Repeat this process until the dough is all sealed. Place Stromboli onto a baking sheet (preferably with sides) placing the seam side down. Bake @ 400 degrees until browned, about 30 minutes. Heat tomato sauce for dipping if desired.

Broccoli Salad with Yogurt Dressing

2010-05-31T12:27:00.000-07:00

I know it isn't quite broccoli season...but I had a request for this recipe so here it is!

1 head broccoli, washed, and cut into small florets
1 cup chick peas
1/4 cup dried currants
1 red pepper, diced small

1 cup yogurt
1 cup feta cheese
1 tbsp lemon juice
salt
pepper
2 large cloves fresh garlic, pressed

In a food processor or blender combine yogurt, lemon juice, half of the feta cheese,and pressed garlic. Blend until smooth. In a small bowl combine blended yogurt with the rest of the feta cheese and season to taste with salt and fresh ground pepper.

In a large bowl combine broccoli florets, chick peas, and diced red pepper. Pour yogurt dressing over vegetables and stir until combined. This salad can be eaten right away or can be made ahead.

Crustless Spring Quiche

2010-05-06T17:50:00.000-07:00

Here's a great quiche recipe that will utilize the wild leeks (ramps) that are in season right now, as well as asparagus. You can also use local free range organic eggs and raw milk cheese made from grass fed cow milk sold at Mildred's Meadows to make this dish with almost all local ingredients.

1 bunch wild leeks (cut off greens halfway down & freeze for use in stock), washed and sliced thin
1 1/2 cups shredded cheese of your choice (sharp cheeses taste best)
4 eggs
1 lb soft tofu (or if you prefer the traditional quiche recipe, 2 cups heavy cream. Yeah, I didn't think so)
1/2 lb asparagus, washed and cut into spears
olive oil
1/2 tsp salt
dash cayenne pepper

In a medium frying pan heat 2 tsp olive oil and cook leeks until soft. Add asparagus and cook 1 minute longer. Remove from heat and cool slightly.
In a blender or food processor mix together eggs and tofu until smooth. Pour mixture into a bowl and mix in the shredded cheese. Add the cooled vegetables and mix until combined. Season with salt and pepper and pour into a glass pie dish coated with olive oil. Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean.

Uncanny Baked Beans

2010-02-24T10:15:00.000-08:00

Awhile ago I heard a story on WAMC about the leakage of Bisphenol A (BPA)from the plastic liner on the inside of canned goods. It turns out that another food we thought was perfectly safe for our consumption really contains a toxic chemical that the Center For Disease Control states has reproductive and developmental effects when exposure is high(www.cdc.gov). The Environmental Working Group's testing found that canned pasta's and soups contained the highest levels of BPA. However, all canned foods were found to have BPA leaching from the plastic liner to the food itself (www.ewg.org/bisphenol-a-info).
After hearing this distressing information I set out to reduce the amount of canned goods my family was eating. The biggest thing we regularly ate from a can was baked beans and I had been wanting to try my hand at making them from scratch. I got out my trusty crock pot cookbook and looked up a recipe I had looked at longingly for years. I have made them a number of times now and the family is hooked...no more Bush's for us. This recipe is so simple and the ingredients are most likely already in your possession, except maybe the bag of dried beans. I have gotten into the habit of making large batches of these and freezing the leftovers for another quicker meal. Put the beans in the water to soak before you got to sleep and in the morning throw all of the ingredients into the crock pot and let them cook all day.

1 lb or 2 1/2 cups dried navy beans (I have used lots of different kinds but overall the smaller the bean the yummier they are)

2 onions, peeled, finely chopped
1 bay leaf
1/8 tsp ground cloves (optional)
1/3 cup tomato ketchup or tomato paste
2 tbsp molasses
2 tbsp dark brown sugar
1 tbsp Dijon mustard
2 cups chicken or vegetable stock
Dash of smoke flavor (optional)

salt and ground black pepper to taste after cooking

Rinse beans and cover them with cold water and leave to soak for at least 8 hours. Drain and rinse beans. Place them in a large pan, cover with plenty of cold water and bring to a boil. Boil gently for about 10 minutes, then drain pour them into the crock pot. Add the rest of the ingredients to the pot and stir to combine. Turn the crock pot on high and let cook for 8-10 hours removing cover during the last 2 hours of cooking to thicken.

Butternut Spice Cake

2010-02-01T15:18:00.000-08:00

We first discovered this recipe in a Fine Cooking magazine labeled "Buttermilk Spiced Cake", however I feel that is misleading. I almost didn't try this recipe because I didn't notice there was butternut squash in it until my husband read it through. We were both surprised and had to try making it immediately. Well, it is simply great and many who have tried it think that it would make a great addition to a brunch menu. The original recipe had 1/2 cup of oil that I have since replaced with applesauce and the cake was still fabulous. I hope you enjoy it as much as we do!

1/2 cup butter
1 1/2 cup sugar
3 cups flour
1/2 cup applesauce
2 eggs
1 tbsp white vinegar
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp nutmeg
3/4 cup buttermilk
2 1/4 cups peeled, grated butternut squash

Icing:
2 1/4 cups confectioners' sugar
3 1/2 tbsp buttermilk
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp salt (optional)

Preheat oven to 325 degrees. Butter and flour a 10 cup bundt pan.

Beat butter and sugar until well combined. Add applesauce and beat until combined. Add eggs one at a time on low speed. Add vinegar and vanilla and mix again. Add baking soda, salt, ginger, nutmeg and half of the flour. Mix on low speed until just combined. Add half of the buttermilk and mix. Repeat with remaining flour and buttermilk. Stir in the squash and transfer into the prepared pan. Bake until a toothpick comes out clean, about 1 hour. Cool for 30 minutes. Invert cake onto cooling rack or plate and cool completely. Mix together icing ingredients and drizzle over cake. Let icing set at room temperature for about 45 minutes. ENJOY!

Chicken Stock or Broth

2010-01-06T13:15:00.000-08:00

A few weeks ago I was visiting my next door neighbor and the conversation turned to food. I was telling her that I was making stock with the chicken bones from a roast chicken. She said that she had always wanted to do this, knew it was a easy thing to do, but had never actually done it. So I gave her the simple instructions on how to go about making the stock. Whenever I roast a turkey, chicken, or even beef with bones, I always save the bones to create a yummy, healthy stock. Whatever we don't use right away I freeze in quart containers to have on hand to make sauces, soups, or even to eat as is when someone is not feeling well. This stock is so much healthier and more delicious than what you buy in the store, TRY IT!

In a large stock pot place the chicken, turkey, or beef bones. If you don't have a stock pot, use the largest you have and then after it has cooked and all the vegetables and bones have been removed you can add some boiling water to the pot to dilute it a bit.

Wash and/or peel:
2-3 carrots, depending on size, chopped in 2-3 pieces each
4 cloves garlic
2 large onions, quartered
4 stalks celery, chopped in 2-3 pieces each
1 parsnip (optional, but a very good addition to the flavor of the stock)
1 bunch parsley, stems and all

Add:
1 tbsp salt-more or less depending on taste and size of pot you are using
4-5 bay leaves
1 tbsp black peppercorns

After adding all the ingredients to the pot, fill the pot with water up to 2 inches from the rim of the pot. Cover pot, place on burner and turn heat to high. Bring to a boil and turn to simmer. Simmer stock for about 3-4 hours. Use a slotted spoon to remove some of the bones and vegetables and then pour through a strainer into another large vessel or through a sieve into storage containers. Transfer to quart containers, let cool, and freeze or use to make soup, sauce or gravy.

Festive Salad

2010-01-06T13:06:00.000-08:00

1 cup coarsely chopped walnuts
3 tbsp butter (I sometimes use olive oil instead)
1/4 cup sugar
1 tsp salt

In a skillet, cook and stir walnuts in fat until toasted, about 5 minutes. Remove from heat, stir in sugar, salt and pepper.

12 cups mixed salad greens
3/4 cup dried cranberries
4 oz feta cheese (or blue cheese if you prefer)

Place salad greens in a large salad dish. Sprinkle cranberries and feta cheese over salad greens.

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup loosely packed fresh parsley
1/4 cup red onion
2 garlic cloves, peeled
1 tbsp sugar
1/2 tsp dried oregano
1/8 tsp salt and pepper

Place dressing ingredients in a blender or food processor, cover, and process until smooth. Drizzle over salad and toss to coat. Serves about 12.

Almond Delight

2009-12-11T06:17:00.000-08:00

This is a crunchy, heart-healthy snack to have around at holiday time when we all feel like snacking on something a little sweet. Great to have out at that family get-together for a healthier treat or to pack into a tin as a gift.

4 cups whole almonds
1 egg white
1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
2 tbsp vanilla
1/2 tsp ground cinnamon
1 tsp salt

Toast almonds at 350 degrees for 8-10 minutes. Cool almonds and reduce temperature of oven to 300 degrees. Grease two large pans generously with butter, oil, or cooking spray. Whisk egg white until foamy, add sugars, vanilla, cinnamon, and salt. Continue whisking until combined. Stir in almonds; toss until well coated. Divide nuts between pans, spreading them into a single layer. Bake 10 minutes and then stir to separate almonds that may become stuck together. Bake another 10-12 minutes until nuts are a pale golden brown and appear to have dried out. Remove from oven and let sit 3-5 minutes. As nuts begin to harden, loosen them from the pan with a metal spatula and spread out on waxed paper to finish cooling. When cool, break into individual pieces or small clusters. Store in airtight container up to 1 week.