Tomatoes on the Vine

Got Herbs: Polenta Pound Cake with Blueberries and Thyme

noreply@blogger.com (Velva) — Sat, 18 May 2013 13:27:00 +0000

Summer for most of us is almost here. To get in the spirit of summer I start thinking about desserts with fruit, meat and veggies on the grill, and summer salads loaded with tomatoes and cucumbers.

I am working to get in the summer spirit. My garden is rocking. Fingers crossed that I can get a decent harvest of tomatoes this season. The blueberry and blackberry farms are scheduled to open soon and if I can get my hands on good peaches this year, then my summer of food will be deemed successful.

Part of getting into the summer groove is learning that infusing herbs into desserts produces desserts that are savory and not to sweet. This pound cake is a good example that using fresh thyme in both the blueberries and the cake brings a simple pound cake to a new level. The addition of polenta (cornmeal) really complements the texture of the pound cake by providing an ever so subtle chewy texture.

Go ahead and get your summer cooking groove on-

Polenta Pound Cake with Blueberries and Thyme

Serves 10

Recipe from Fine Cooking

Ingredients:

For the Blueberries

1/4 cup granulated sugar

1 tsp. chopped fresh thyme

1 pint blueberries, picked over

1-1/2 tsp. finely grated lemon zest

Pinch kosher salt

For the Cake

8-oz. (1 cup) unsalted butter, softened; more for the pan

6-2/3 oz. (1-2/3 cups) cake flour; more for the pan

1/3 cup polenta (cornmeal)

2 Tbs. finely chopped thyme

1/4 tsp. kosher salt

1-1/3 cups granulated sugar

5 large eggs, at room temperature

1 Tbs. fresh lemon juice

2 tsp. pure vanilla extract

Directions:

Make the Blueberries

In a small saucepan, combine the sugar, thyme, and 2 Tbs. water. Cook over low heat, stirring, until the sugar dissolves. Add the blueberries, lemon zest and salt. Raise the heat to medium-high and bring the mixture to a boil. Cook, stirring occasionally until the syrup thickens slightly and the berries are warm but most are still whole, 1 to 2 minutes. Remove from the heat

Note: The blueberries will keep, covered and refrigerated, for 1 day; the thyme flavor will become more intense. Reheat gently before serving.

Make the Cake

Position a rack in the center of the oven and heat the oven to 325 degrees F. Butter and flour 9 x 5-inch loaf pan.

In a small bowl, whisk together the flour, polenta, thyme, and salt.

In a stand mixer fitted with a paddle attachment or in a large bowl using an electric hand mixer, beat the softened butter and sugar on medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Add the lemon juice and vanilla and mix briefly to combine. Reduce the speed to low and add the flour gradually until just combined.

Scrape the batter into the prepared pan and smooth the top, then tap the pan on the counter to pop any large air bubbles. Bake until a tester inserted in the center comes out with just a few moist crumbs attached 1-1/4 to 1-1/2 hours. ( If the top starts to get too dark, lay a piece of foil loosely over the cake) Cool in the pan on a rack for 30 minutes, then invert onto a serving plate or cutting board. Slice and serve warm or at room temperature, topped with blueberries.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 15 May 2013 10:00:00 +0000

Photo by Tomatoes on the Vine

New Ways to fill a Tortilla with Beef Barbacoa

noreply@blogger.com (Velva) — Sat, 11 May 2013 13:32:00 +0000

This post is another attempt at persuading you to keep moving past the grocery aisle that displays the taco kits. You know the ones I am referring too, just say NO. With a little extra effort you can create new flavorful ways to fill a tortilla.

The dried guajillo peppers are easily located in the ethnic aisle of your grocery store. The dried peppers lend a mild smoky flavor to the sauce. The meat is simmered for a couple of hours until it is fork tender. We moved past the typical flour tortillas and used warmed corn tortillas that provide a nice backdrop to the smoky flavor of the meat.

Beef Barbacoa

Serves 6

Recipe from Food Network

Ingredients:

8 dried guajillo chiles, stemmed and seeded

2 plum tomatoes, quartered

1 small white onion, quartered

8 cloves garlic, unpeeled

Kosher salt

2 pounds beef chuck, cut into 1-to-2-inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 cup roughly chopped fresh cilantro (leaves and stems)

1/4 teaspoon dried thyme

2 bay leaves

Freshly ground black pepper

Corn tortillas, warmed, and assorted toppings, for serving.

Directions:

1. Heat a large cat-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side: transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.

2. Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet; pressing it through with the back of a spoon.

3. Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. meanwhile, puree 2-1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.

4. Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2-hours, adding up to 1-1/2 cups water if the sauce gets to thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 08 May 2013 10:00:00 +0000

Photo submitted by Daytona Strong

www.outside-oslo.com

Sunday Supper: Poblano, Mushroom and Potato Tacos

noreply@blogger.com (Velva) — Sat, 04 May 2013 13:55:00 +0000

Last weekend I was experiencing a taco craving and thought it would be a good Sunday Supper meal for the family. There was a point in which I was looking for a recipe that I stopped and considered how we typically eat tacos (sigh). A pound of hamburger meat, a packet of taco seasoning Blech! Have you read the back of one the packets of taco seasoning? We call that taco filling? Add a few hard shells, soft ones too, and assorted ordinary toppings. Folks, I am not feeling the love.

There are many awesome ways to fill a tortilla using simple ingredients like this one, roasted poblano peppers, fried potatoes, mushrooms and sprinkled with fresh parsley and cilantro. Move away from ordinary toppings and edge closer to extraordinary toppings like avocado, lime juice and Mexican or other Spanish crumbling cheeses.

Fun Food Fact: A flour tortilla contains five times more calories, and three times more fat than a corn tortilla.

SHUT THE FRONT DOOR! This is how to enjoy a taco.

Poblano, Mushroom and Potato Tacos

Serves 6

Recipe from Food Network

Ingredients:

4 medium poblano chile peppers

3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces

Kosher salt

2 tablespoons extra-virgin olive oil

1-1/2 tablespoons finely chopped cilantro

1-1/2 tablespoons finely chopped parsley

2 tablespoons unsalted butter

1 large onion, halved and thinly sliced

12 ounces cremini and/or white mushrooms, trimmed and thinly sliced

1 clove garlic, minced

1/2 cup Mexican crema, creme fraiche or sour cream

Juice of 2 limes

Freshly ground pepper

Corn tortillas, warmed, and assorted toppings, for serving.

Directions:

1. Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.

2. Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water, season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.

3. Heat the olive oil in the skillet over medium high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with slotted spoon and drain on paper towels. While still hot, sprinkle with half or the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.

4. Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

Note: To warm tortillas, wrap a stack in a damp paper towel and microwave 30 seconds, or warm them one at a time in a dry skillet.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 01 May 2013 10:00:00 +0000

Photo submitted by Maureen Brady Johnson

Getting in the Mood for Summer: Blackberry Blast Cocktail

noreply@blogger.com (Velva) — Sat, 27 Apr 2013 13:50:00 +0000

We picked 40-quarts of fresh blackberries last season. In order to justify hanging out in the blackberry patch this summer we needed to use the remaining few quarts of berries from the freezer. What better way to use up the summer stash of berries than making a good cocktail.

The warm, soon to be sweltering heat is returning to North Florida. Our spring weather is generally short and our summers long. This is the perfect time of year for us after a day in the garden, to turn on the patio ceiling fans, with a good cocktail in hand, and watch the late afternoon turn to dusk.

Blackberry Blast Cocktail

Serves 2

Recipe from Saveur

Ingredients:

1 cup blackberries, plus more garnish

2 oz. simple syrup

2 oz. good quality rum

1/2 oz. fresh lime juice, plus wedge for garnish

1/4 oz. Angostura bitters

Directions:

Blend berries and syrup; strain. Return syrup to blender along with rum, juice, bitters, and 1-1/2 cups ice; puree. Pour into glasses; garnish with fruit.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 24 Apr 2013 10:00:00 +0000

Photo submitted by Daytona Strong

Outside Oslo

Keeping it Simple: Creamy Tomato Soup

noreply@blogger.com (Velva) — Sun, 21 Apr 2013 14:21:00 +0000

We often forget that there are simple foods that nourish us body and soul. What comes to mind is a bowl of creamy homemade tomato soup. The only thing that might be missing from this bowl of perfection is a grilled cheese sandwich.

Creamy Tomato Soup

Serves 6

Recipe from Cooking Light

Directions:

1. Heat a medium saucepan over medium heat. Add 1 tablespoon canola oil (or other oil) to pan; swirl to coat. Add 1-1/2 cups chopped onion, 1/2 teaspoon ground cumin, 3/8 teaspoon kosher salt, and 1/4 teaspoon hot smoked paprika to pan; cook 8 minutes, stirring occasionally. Increase the heat to medium-high. Add 4 minced garlic gloves; sauté 1 minute, stirring constantly. Stir in 1 (14.28 ounce) can chopped unsalted San Marzano tomatoes, undrained, and 2 cups unsalted chicken stock; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; stir in 1/4 cup half-and-half.

2. Place half of tomato mixture in a blender. Remove center piece of blender lid on blender ( to allow steam to escape); secure blender lid and blend until smooth. Pour into a large bowl. Repeat process with remaining tomato mixture. Top with fresh parsley and ground black pepper.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 17 Apr 2013 10:00:00 +0000

Photo submitted by Beverly Frankeny at Bee Haven Acres

Dirt to Table Experience: A Salad that is Dressed to Impress- A Roasted Carrot and Avocado Salad with Citrus Dressing

noreply@blogger.com (Velva) — Fri, 12 Apr 2013 10:00:00 +0000

You can create a salad with incredible flavors, colors and textures. A good salad is worthy of recognition and is remembered after it is experienced.

There are so many people who have no relationship with salad-they consider it a "diet food" something they should eat "more of" they purchase a couple of "on sale" bags of lettuce along with a bottle of processed salad dressing and call it salad. We expect more of the same with our entree at the local feeding trough too. Yet salad is so deeply ingrained into our food culture and somewhere along the way we have forgotten how to enjoy it, and more importantly forgotten how to give salad our best ingredients.

According to Food and Wine Magazine this salad won their "Best-Ever" First Course Salad. I can believe it. It takes a little extra-time, there are a few extra ingredients, but when it comes together you realize what salad is all about-

Roasted Carrot and Avocado Salad with Citrus Dressing

Serves 6

Recipe from Jaime Oliver

Ingredients:

1 pound medium carrots

2 teaspoons cumin seeds

1 fresh red chili

Kosher salt and freshly ground pepper

2 garlic cloves

1 teaspoon thyme leaves

1/3 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 orange, halved

1 lemon, halved

Four 1/2-inch-thick slices of ciabatta bread

3 Hass avocados-pitted, peeled and cut into 6 edges each

8-ounces assorted greens, such as watercress, spinach or mesclun

2 cups baby arugula

2 tablespoons unsalted roasted sunflower seeds

1 tablespoon roasted sesame seeds

1 tablespoon poppy seeds

3 tablespoons low-fat sour cream mixed with 1 tablespoon of water

Directions:

1. Preheat the oven to 375degrees F. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.

2. In a mortar, crush the cumin seeds, chile pepper, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.

3. Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.

4. Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-sized pieces and, in a large bowl, gently toss with avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.

5. Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 10 Apr 2013 10:00:00 +0000

Photos submitted by Berl Childers

Berl's Stuff
Proof it is Spring

Meyer Lemons: The Joys and Sorrows

noreply@blogger.com (Velva) — Sun, 07 Apr 2013 13:07:00 +0000

I am a guest blogger at Kitchen Butterfly. Oz, is a native Nigerian who has a reflective nature about food and culture. She is spontaneous, adventurous and you will always come away from her blog read with something new.

Oz has fallen in love with Meyer Lemons. I could not resist bragging and letting her know that my tree this season produced an abundance of Meyer Lemons. She took me to task for bragging and I agreed to submit a post.

I enjoyed sharing my experience and I hope that you will Click below for a fun read. This is also a great opportunity to discover a new blog and say hello to Oz who has a passion for everything food.

Meyer Lemons: The Joys and Sorrows

The citrus blossoms have already formed for next year's bounty and the abundance of bees are helping to ensure a bumper crop.

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 03 Apr 2013 10:00:00 +0000

Photo submitted by Ton Vanvliet and Anneke Lukkezen

Spring in the Netherlands

Turkey Cutlets with Jalapeño Sauce

noreply@blogger.com (Velva) — Sat, 30 Mar 2013 13:39:00 +0000

There was a time that we prepared this dish weekly. It was one of our favorite meals. How did we lose sight of what was right in front of us? In life as in food, as much things change they can stay exactly the same.

Turkey Cutlets with Jalapeño Sauce

Serves 4

Recipe from Cook Healthy

Ingredients:

1 pound turkey breast cutlets

1/3 cup all-purpose flour

1/2 teaspoon freshly ground pepper

2 teaspoons vegetable oil

Vegetable cooking spray

1/4 cup sliced green onions

1/2 teaspoon peeled, minced ginger root

1/2 cup red jalapeño jelly

1/4 cup unsweetened apple juice

1 tablespoon red wine vinegar

1 teaspoon low-sodium Worcestershire sauce

2 teaspoons cornstarch

1 tablespoon water

Green onion curls (optional)

Directions:

1. Place cutlets between 2 sheets of heavy duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour and pepper; dredge turkey cutlets in flour mixture.

2. Heat oil in a large nonstick skillet over medium heat until hot. Add cutlets, and cook 3 to 4 minutes on each side or until done. Transfer to a platter, and keep warm. Wipe drippings from skillet with a paper towel.

3. Coat skillet with cooking spray; place over medium high heat until hot. Add sliced green onions and ginger root; sauté until tender. Add jelly and next 3 ingredients. Reduce heat, and cook until jelly melts and mixture is throughly heated.

4. Combine cornstarch and water; stir until smooth. Add to jelly mixture. Cook, stirring constantly, until thickened and bubbly. Spoon sauce over turkey cutlets; garnish with green onion curls, if desired.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 27 Mar 2013 10:00:00 +0000

Photo submitted by Chef Christo Gonzalez

alittlebitofchristo.blogspot.com

Dirt to Table Experience: Pan-Seared Brussels Sprouts with Cranberries Pecans and Blue Cheese

noreply@blogger.com (Velva) — Sat, 23 Mar 2013 23:55:00 +0000

Mental note to self....Grow MORE brussels sprouts NEXT fall.

One of the many challenges that presents itself each season (keeping in mind my novice gardening skills), is how much to grow. The lesson that needs to be learned is asking the question, what vegetables do we want to enjoy seasonally, and which ones should be preserved or "put-up" as they like to say here in the South to enjoy throughout the year. You would think that would be easy, it is not.

I realize that brussels sprouts (like beets) can be a love it, or hate it vegetable. Brussels sprouts easily fall into my "love them" category. What makes brussels sprouts more beautiful is that they grow very well during the fall/winter season here in north Florida. The question that begs to be asked is why we only planted four plants? Four plants will give you enough bounty to enjoy seasonally for two people. We need more than that!

While perusing Pinterest, I came across a recipe that was a wonderful way to enjoy brussels sprouts in a way that reflects the season with cranberries, pecans and a bit of blue cheese.

You can tell these are fresh from the garden

This is a beautiful side dish. If you choose to use the barley then you have a meatless main entree.

Pan-Seared Brussels Sprouts with Cranberries Pecans and Blue Cheese

Serves 4

Recipe from Rachel Schultz

Ingredients:

1pound brussels sprouts, halved

2/3 cup fresh cranberries

1/3 cup gorgonzola or other blue cheese

1/3 cup pecans

2 cups (measured uncooked barley) cooked

Note: I did not use the barley.

1 Tablespoon maple syrup

1 Tablespoon balsamic vinegar

Olive oil

Salt and Freshly ground black pepper

Directions:

Heat skillet with a drizzling of olive oil over medium heat. Season brussels sprouts with salt and freshly ground pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss barley, sprouts, cranberries and pecans in a large bowl. Top with blue cheese and serve.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 20 Mar 2013 10:00:00 +0000

Photo submitted by Diane

www.lifeincharente.blogspot.com

Hot Soup: Chicken Khao Soi

noreply@blogger.com (Velva) — Sat, 16 Mar 2013 10:00:00 +0000

This soup graced the cover of Bon Appetit magazine and then graced our family table.

Boneless chicken thigh meat, chiles grounded into a paste with curry, garlic, cilantro, ginger and coriander, then simmered all together in coconut milk and broth are the highlights in this Thai inspired soup.

Topped off with fresh red onion, lime, cilantro and bean sprouts and this soup becomes soulful and comforting.

Chicken Khao Soi

Serves 6-8

Recipe from Bon Appetit

Ingredients:

Kaho Soi Paste

4 large dried new Mexico or guajillo chiles, stemmed, halved, seeded

2 medium shallots, halved

8 garlic cloves

1 2" piece ginger, peeled, sliced

1/4 cup chopped cilantro stems

1 Tbsp. ground coriander

1 Tbsp. ground turmeric

1 tsp. curry powder

Soup

2 Tbsp. vegetable oil

2 14-oz. cans unsweetened coconut milk

2 cups low-sodium chicken broth

1-1/2 lb. skinless, boneless chicken thighs, halved lengthwise

1 lb. Chinese egg noodles

3 Tbsp (packed) palm sugar or light brown sugar

Kosher salt

Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Ingredient Info: Dried chiles are available at Latin markets; Chinese noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

Directions:

Khao Soi Paste

Place chiles in a small heatproof bowl, add boiling water to cover and let soak until softened, 25-30 minutes.

Drain chiles, reserving soaking liquid. Puree chiles, shallots, garlic, ginger cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup

Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions. Add chicken, 3 tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 13 Mar 2013 10:00:00 +0000

Photo submitted by Beth Hayes

www.auntbbudget.blogspot.com

Dirt to Table Experience: Indian Vegetable Curry

noreply@blogger.com (Velva) — Fri, 08 Mar 2013 16:02:00 +0000

There are days when I need to shake-up my meat and potatoes family. I have tried with limited success to move my boys away from a meat focused diet to at least entertaining the idea that there are other delicious, more healthy options. They entertain only the idea of indulging me, not the idea that this is a better way to eat. So, my quest to shake up the family eating habits continue.

I offered up this gem of dish for dinner one night. Mostly fresh vegetables from the garden simmered in a curry-scented coconut milk, and served over rice. The dish is creamy and fragrant, and damn it was good. My teenager, gave me the stink-eye. My husband willingly ate it, claimed it was good and then promptly moved on. Proof that there is still a glimmer of hope for this family.

Indian Vegetable Curry

Serves 4-5

Recipe from Fine Cooking

Ingredients:

1 cup unsweetened coconut milk

12-oz. cauliflower florets, cut into bite-size pieces (about 3 cups)

1 large carrot, sliced 1/4-inch thick on the diagonal

1 medium yellow onion, halved and thinly sliced lengthwise

1 Tbs. minced fresh ginger

2 tsp. minced garlic

2 tsp. hot curry powder; such as Madras

Kosher salt

3 oz. baby spinach (about 3 lightly packed cups)

1 15-oz. can chickpeas, drained and rinsed

2 medium plum tomatoes, cut into 1/2-inch dice

3 Tbs. chopped fresh cilantro

Directions:

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover and cook stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)

Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 06 Mar 2013 11:30:00 +0000

Photo submitted by Berl Childers

Berl's Stuff

Sunday Supper: Salisbury Steak with Caramelized Onion Gravy

noreply@blogger.com (Velva) — Sun, 03 Mar 2013 15:36:00 +0000

If you follow Mary at One Perfect Bite then you have probably seen her recipe for this American classic. The moment I saw her post, I immediately thought Sunday Supper! This is pure comfort food. Served up with mashed potatoes or noodles, this one rocks.

The onion gravy sauce is traditionally a rich brown coloring. I used more tomato paste than called for and the sauce kept the dark red hue.

Definitely put this on your "To make" recipe list.

By the way, if you have not visited Mary's blog One Perfect Bite I think you should hop right over and say hello.

Salisbury Steak with Caramelized Onion Gravy

Serves 4-6

From the Kitchen of One Perfect Bite

Ingredients:

Onion Gravy

2 large red onions, thinly sliced

2 Tablespoons unsalted butter

2 Tablespoons all-purpose flour

3 cups low sodium beef broth

1/2 dry red wine (optional)

1 Tablespoon tomato paste

1 teaspoon cider vinegar

Salt and pepper

Meat Patties

1 pound lean ground beef

1/2 cup cooked white rice

1 egg yolk

1 teaspoon salt

1/4 teaspoon pepper

1 clove minced garlic

1 teaspoon Worcestershire sauce

3 Tablespoons chopped parsley

1/2 teaspoon dried thyme

1 Tablespoon olive oil

Directions:

1. To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions stat to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25-30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

2. To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large non-stick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crusts forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve with warm mashed potatoes or noodles.

Enjoy!

Wordless Wednesday

noreply@blogger.com (Velva) — Wed, 27 Feb 2013 11:00:00 +0000

Photo submitted by Lazaro Cooks
www.Lazarocooks.com
Photo was used as a guest post for Free Eater Spirit
www.freespiriteater.com

Dirt to Table Experience: Cauliflower Salad

noreply@blogger.com (Velva) — Sat, 23 Feb 2013 14:27:00 +0000

Food is for celebrating.......

The Orthodox Jewish Community celebrates Sukkot, a Judaism version of Thanksgiving, celebrating life, community and the season's bounty, with a seven-day festival.

During this celebration it is considered a good deed (Mitzvah) to open your home to guests. One of the typical salads served, is this simple cauliflower salad. A delicious briny mix of cauliflower, roasted red bell peppers, kalamata olives, scallions and lemon juice. With a few fresh minced herbs such as oregano and marjoram and you have a salad that can serve a crowd.

Cauliflower Salad

Serves 12

Recipe from Saveur Magazine

Ingredients:

2 cups thinly sliced cauliflower

1/2 cup chopped kalamata olives

1/3 cup roasted red bell pepper

1/3 cup finely chopped scallions

1/4 cup olive oil

3 tablespoons fresh lemon juice

1 teaspoon marjoram, minced

1 teaspoon oregano, minced

Kosher salt and freshly ground black pepper, to taste

Directions:

Toss all the ingredients in a bowl let sit for 20 minutes to blend flavors.

Enjoy!