This recipe has become an almost weekly staple in our house, and I'm surprised that it has taken me this long to blog about it. Trader Joe's makes the most delicious potstickers, and my kids are wild for them. This recipe lets me use up all sorts of leftover vegetables into a really tasty and ridiculously fast dinner.
You need:
2 tbsp. oil (I use coconut oil for this)
16 frozen potstickers of your choice
1 tbsp. reduced-sodium soy sauce
1 tsp. honey
3 medium carrots
2 bell peppers (1 red, 1 yellow)
2 clove garlic
1 tbsp. finely chopped fresh ginger
1 medium red onion
¼ medium green cabbage
3 oz. snow peas
Toasted sesame seeds
Heat 1 tablespoon oil in a large skillet over medium heat. Add the potstickers and cook until lightly browned on all sides, 4 to 6 minutes. Add 2 tablespoons water to the skillet, cover, and cook until the water has evaporated and the potstickers are heated through, 1 to 2 minutes. In a small bowl, whisk together the soy sauce and honey; set aside.
Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the carrots, peppers, garlic, and ginger and cook, tossing occasionally, for 5 minutes. Add the onion, cabbage, and snow peas and cook, tossing occasionally, until the vegetables are just tender, about 2 minutes more.
Divide the vegetables and potstickers among bowls and drizzle with the soy sauce mixture. Sprinkle with toasted sesame seeds, if desired.
Wednesday, November 11, 2015
Cinnamon-spiced sweet potato soup with maple croutons
A month ago, my friend Leah had a mild surgery that required a friend to swoop in and make dinner and snuggle her babies. Ok, I might had added that second part just for me. Anyway, she's a vegetarian, so I decided that a warm cup of soup that makes a ridiculous amount of leftovers would be perfect for dinner that night and extras for lunch during the week. She has two wee ones at home with her, so she needs to eat, eat well, and eat easily. This was going to do just the trick. I easily doubled the recipe below so there was plenty to go around. If you can make this recipe with a friend and a great pint of a really good stout, it's even better (thanks, Dave.)
You need:
4 tbsp. olive oil
1 lb. carrots, peeled and cut into 1/2 in. pieces
1 lg. onion, chopped
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper
pinch of nutmeg
1 lb. sweet potatoes, peeled and cut into 3/4 in. pieces
2 tbsp. vegetable bouillon base
2 dried bay leaves
2 slices leftover crusty bread, cut into 1 in. pieces
1 tbsp. maple syrup
Heat 2 tablespoon oil in a large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to brown at the edges 8 to 10 minutes. Add the spices and cook, stirring, for 1 minute. Add the sweet potatoes, bouillon base, bay leaves and 6 cups water and bring to a boil. Reduce heat and simmer until the vegetables are very tender, 10 to 12 minutes. Meanwhile, heat the remaining 2 tablespoon oil in a large skillet over medium heat. Add the bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle the maple syrup over the top and toss to coat. Discard the bay leaves. Using an immersion blender (or standard blender in tow batches) puree the soup until smooth. Serve with the maple croutons.
You need:
4 tbsp. olive oil
1 lb. carrots, peeled and cut into 1/2 in. pieces
1 lg. onion, chopped
2 cloves garlic, finely chopped
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper
pinch of nutmeg
1 lb. sweet potatoes, peeled and cut into 3/4 in. pieces
2 tbsp. vegetable bouillon base
2 dried bay leaves
2 slices leftover crusty bread, cut into 1 in. pieces
1 tbsp. maple syrup
Heat 2 tablespoon oil in a large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to brown at the edges 8 to 10 minutes. Add the spices and cook, stirring, for 1 minute. Add the sweet potatoes, bouillon base, bay leaves and 6 cups water and bring to a boil. Reduce heat and simmer until the vegetables are very tender, 10 to 12 minutes. Meanwhile, heat the remaining 2 tablespoon oil in a large skillet over medium heat. Add the bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle the maple syrup over the top and toss to coat. Discard the bay leaves. Using an immersion blender (or standard blender in tow batches) puree the soup until smooth. Serve with the maple croutons.
Duckfat's New England Clam Chowder
A few months ago, Good Housekeeping magazine featured the best local favorites from iconic restaurants in their home states. Anyone who knows me well knows that I am in love with all things seafood and all things New England. I want to retire to the North Shore of Boston and eat clam rolls until I meet my maker. Although we've spent some time in Maine (mostly in Bar Harbor), we've never spent any quality time in Portland. I decided to try out this recipe, which I admit is a little time consuming, made famous by Portland's Duckfat Restaurant.
It. was. amazing. My friend Dave echoed my sentiment when I brought some along for lunch. It is truly worth the effort.
You need:
1.5# fresh or frozen cooked clams, thawed and chopped (or a similar equivalent of canned, chopped clams)
12 oz. bacon, chopped
1/3 c. flour
1 lg. onion, finely chopped
1 med. carrot, finely chopped
1 lg. stalk celery, finely chopped
3 lbs. russet potatoes, peeled and chopped
4 c. bottled clam juice
1.5 c. heavy cream
1 tbsp. Worcestershire sauce
1/2 tbsp. hot sauce
1 tsp. fresh thyme
Set a fine mesh strainer over a 4 c. measuring cup. Place clams in the strainer. Reserve clams. To juice in measuring cup, add enough water to reach 2 cups. Set aside.
In a large 6 to 7 qt. saucepot, cook bacon on medium low for 15 minutes or until fat is rendered and bacon is crisp, stirring occasionally. Remove from heat and transfer bacon to paper towel lined plate. Reserve pot with rendered fat.
Transfer 1/4 c. bacon fat to a skillet. Heat on medium. While whisking, add flower and cook 8-10 minutes until lightly browned, stirring frequently. Set aside.
Heat pot with remaining bacon fat on medium. Add onion, carrot, and celery. Cook 12-14 minutes until vegetables are tender. Add potatoes, clam juice, reserved clam water, and 1 tbsp. salt. Heat to simmering on high, stirring occasionally. Reduce heat to maintain summer. Cook 10-12 minutes until potatoes are tender. Into pot, add reserved flour and cook 3-5 minutes until chowder thickens. Stir in cream and heat to simmering. Add Worcestershire sauce, hot sauce, and clams. Return to simmering. Stir in thyme and 1/2 tsp. pepper. Garnish with cooked bacon.
It. was. amazing. My friend Dave echoed my sentiment when I brought some along for lunch. It is truly worth the effort.
You need:
1.5# fresh or frozen cooked clams, thawed and chopped (or a similar equivalent of canned, chopped clams)
12 oz. bacon, chopped
1/3 c. flour
1 lg. onion, finely chopped
1 med. carrot, finely chopped
1 lg. stalk celery, finely chopped
3 lbs. russet potatoes, peeled and chopped
4 c. bottled clam juice
1.5 c. heavy cream
1 tbsp. Worcestershire sauce
1/2 tbsp. hot sauce
1 tsp. fresh thyme
Set a fine mesh strainer over a 4 c. measuring cup. Place clams in the strainer. Reserve clams. To juice in measuring cup, add enough water to reach 2 cups. Set aside.
In a large 6 to 7 qt. saucepot, cook bacon on medium low for 15 minutes or until fat is rendered and bacon is crisp, stirring occasionally. Remove from heat and transfer bacon to paper towel lined plate. Reserve pot with rendered fat.
Transfer 1/4 c. bacon fat to a skillet. Heat on medium. While whisking, add flower and cook 8-10 minutes until lightly browned, stirring frequently. Set aside.
Heat pot with remaining bacon fat on medium. Add onion, carrot, and celery. Cook 12-14 minutes until vegetables are tender. Add potatoes, clam juice, reserved clam water, and 1 tbsp. salt. Heat to simmering on high, stirring occasionally. Reduce heat to maintain summer. Cook 10-12 minutes until potatoes are tender. Into pot, add reserved flour and cook 3-5 minutes until chowder thickens. Stir in cream and heat to simmering. Add Worcestershire sauce, hot sauce, and clams. Return to simmering. Stir in thyme and 1/2 tsp. pepper. Garnish with cooked bacon.
Savory Pumpkin and Sage Soup
I made a terrible error the other day at the store, mostly due to my devastatingly pathetic skills in basic math. I decided to make this pumpkin, beef, and black bean chili for us and a couple of colleagues. It's just delicious. The recipe calls for six cups of pumpkin, cubed. Fortunately, Trader Joe's carries already cubed fresh pumpkin, which is significantly easier than buying pumpkins and cutting them up. You know what isn't the same as six cups? Six pounds. But I bought six pounds of cubed pumpkin.
Calling all back up pumpkin recipes!! Fortunately, this delicious savory pumpkin soup was in this month's Good Housekeeping magazine. It made a LOT of soup, enough for a couple of lunches, soup and grilled cheese night for dinner, and a quart to send to my friend Leah. I didn't make the accompanying sage and shiitake garnish, but try it out! Enjoy!!
Monday, October 12, 2015
Late Harvest Caponata
My vegetable drawer runneth over. My hectic schedule has not afforded me the opportunity to preserve as much of my late summer produce in the forms I'd like to have put together, and the fruit flies are surrounding the dish filled with my friend Dave's succulent tomatoes. I needed to do something. I put this caponata together inspired by a food network recipe, but I made some adjustments based on what I had in the house. It made three 1.5 pint containers worth, as well as a smaller pint jar which I plan to share with the man whose tomatoes made up a good deal of the dish. It was delicious. For dinner, we mixed some in with a light garlic quinoa, sprinkled with just a little fresh Parmesan cheese and some fresh herbs sprinkled on top. Perfect.
You need:
1 lg. onion, chopped
4 c. chopped tomatoes
2 bell peppers, chopped
2 eggplant, peeled and chopped
2 celery stalks, chopped
1/3 c. golden raisins
2 tbsp. capers
1 tbsp. dried oregano
2 tbsp. apple cider vinegar
salt and pepper to taste
olive oil
Coat the bottom of a very large skillet or dutch oven with olive oil. Turn the heat to medium, and salute the onions until soft. Add the eggplant and celery. Cook for 8 minutes. Add the peppers and cook for another 5 minutes. Add the raisins, oregano, and 1 c. water. Cook for 8 minutes. Add the tomatoes, capers and cider vinegar. Cook an additional 10 minutes. Salt and pepper to taste. Serve by itself or over rice, pasta, pizza dough, etc. etc. etc.
You need:
1 lg. onion, chopped
4 c. chopped tomatoes
2 bell peppers, chopped
2 eggplant, peeled and chopped
2 celery stalks, chopped
1/3 c. golden raisins
2 tbsp. capers
1 tbsp. dried oregano
2 tbsp. apple cider vinegar
salt and pepper to taste
olive oil
Coat the bottom of a very large skillet or dutch oven with olive oil. Turn the heat to medium, and salute the onions until soft. Add the eggplant and celery. Cook for 8 minutes. Add the peppers and cook for another 5 minutes. Add the raisins, oregano, and 1 c. water. Cook for 8 minutes. Add the tomatoes, capers and cider vinegar. Cook an additional 10 minutes. Salt and pepper to taste. Serve by itself or over rice, pasta, pizza dough, etc. etc. etc.
Saturday, October 10, 2015
Pumpkin and Chicken Curry with Basmati Rice
Tonight, a small group of good friends will gather to remember a dear friend whom we lost in 2009. She was kind and funny as hell. Each year, on her birthday weekend, we head to her favorite watering hole for Guinness on tap and reminiscing. That means I need to get dinner on the table quickly and easily - no fuss and little energy. In this month's Parents magazine, there was a entire series on pumpkin recipes. I knew I had all of the ingredients already in the pantry and freezer, so I decided to give it a shot. And I'm lucky that my kids like curry. I just tweaked it a little to suit our tastes, leaving out the cayenne and replacing the spinach with swiss chard.
You need:
4 tsp. olive oil
12 oz. chicken breasts, cut into thin strips
1 medium onion, thinly sliced
1 tbsp. minced ginger
1 tbsp. minced garlic
1 c. unsweetened coconut milk
1 c. canned pureed pumpkin
2 tbsp. curry powder
1/2 tsp. salt
3 c. shredded swiss chard
2 tsp. lemon juice
2 c. steamed basmati rice
Heat 2 tsp. oil in a large skillet. Add the chicken and cook until just done, about 4 minutes. Remove and set aside. Reduce the heat to medium and add the onions, garlic, and ginger. Cook for 5 minutes or until tender. Add the coconut milk, pumpkin and spices. Add 1/2 c. water. Simmer, uncovered, for ten minutes. Add the chicken and swiss chard and cook until wilted. Stir in the lime juice. Serve with the rice.
Thursday, September 24, 2015
Stewed Peppers and Tomatoes with Eggs
A few weekends ago, I took advantage of a bountiful gift of tomatoes from a dear friend of mine. Before my children could gobble them up like nuggets of nature's candy, I spent an afternoon peeling, seeding, and milling them to make a few quarts of sauce. While planning this week's meals, I noticed that Wednesday was going to be a difficult evening to get something interesting on the table due to the number of events overlapping from after school until the evening hours. I've made a similar dish in the past, but with a Mexican flair, so I decided to take advantage of some of the sauce I made and a few leftover vegetables from last week's share. It was ridiculously easy to put together and the kids loved it.
You need:
2 tbsp. olive oil
1 medium onion, chopped
2 bell peppers, sliced
salt and pepper
4 cloves garlic, finely chopped
1 28-oz. can of whole tomatoes (I used the jar of sauce I made)
8 large eggs
chopped cilantro
4 slices of toasted bread
Heat the oil in a large skillet. Add the onion and cook, covered, for four minutes. Add the peppers, season with 1/2 tsp. each salt and pepper, and cook for six to eight minutes. Stir in the garlic and cook an additional minute. Crush the tomatoes in your hands and add to the skillet along with the juices. Bring to a boil and then reduce the heat and simmer for five minutes. Make eight small wells in the sauce and carefully crack an egg into each one. Cover and simmer for six minutes. Uncover and cook until the whites are set and yolks are at your preferred doneness. Sprinkle with chopped cilantro and serve with the toast.
Wednesday, September 23, 2015
Apple, Farro, and Bacon Salad with Warm Feta Cheese
This recipe was featured in the October 2015 issue of Woman's Day magazine. I decided to give it a chance because we've headed into indian summer, the time of year when crisp mornings lead to warm afternoons and even crisper evenings. Our vegetable share is filled with the flavors of early autumn - apples, squash, and late summer corn - but the afternoons are too warm for roasting. This salad is the perfect complement to what's bountiful and temperature-friendly. It also heats up nicely the same day, as my friend Dave and I can attest to. Put the entire dish, arugula and all, in the microwave for a minute and a half. Perfection.
You need:
1 1/2 c. farro, cooked according to package directions
4 slices of bacon, cooked and crumbled
4 oz. feta cheese
2 tbsp. plus 1 tsp. olive oil
1 tsp. fresh thyme
salt and pepper
2 tbsp. red wine vinegar
1/2 sm. red onion, finely chopped
2 stalks celery, thinly sliced
1 c. seedless grapes, halved
1 crisp red apple, cored and cut into thin slices
1 bunch arugula, cleaned and stemmed
Heat oven to 425 degrees. Place the feta into the center of a piece of foil. Drizzle with 1 tsp. oil and sprinkle with thyme and pepper. Create a pouch and bake for five minutes. Keep in the foil until ready to serve. In a large bowl, whisk together the vinegar, 1/2 tsp. each salt and pepper. Add onion and toss to coat. Let sit for five minutes. Add the celery, grapes, and apple and toss to combine. Add the farrow and toss with the remaining oil. Toss all to combine. Fold in the arugula and bacon and serve with the feta crumbled on top.
You need:
1 1/2 c. farro, cooked according to package directions
4 slices of bacon, cooked and crumbled
4 oz. feta cheese
2 tbsp. plus 1 tsp. olive oil
1 tsp. fresh thyme
salt and pepper
2 tbsp. red wine vinegar
1/2 sm. red onion, finely chopped
2 stalks celery, thinly sliced
1 c. seedless grapes, halved
1 crisp red apple, cored and cut into thin slices
1 bunch arugula, cleaned and stemmed
Heat oven to 425 degrees. Place the feta into the center of a piece of foil. Drizzle with 1 tsp. oil and sprinkle with thyme and pepper. Create a pouch and bake for five minutes. Keep in the foil until ready to serve. In a large bowl, whisk together the vinegar, 1/2 tsp. each salt and pepper. Add onion and toss to coat. Let sit for five minutes. Add the celery, grapes, and apple and toss to combine. Add the farrow and toss with the remaining oil. Toss all to combine. Fold in the arugula and bacon and serve with the feta crumbled on top.
Monday, September 14, 2015
World's Best Smoked Ribs. Ever.
I am no barbecue rock star, but this recipe is amazing. I'd accept a pat on the back for it. LOTS of work. LOTS of time invested. But SO WORTH IT. Take my word for it.
You need:
3-4 racks of really good spare ribs
For the rub:
1/4 c. dark brown sugar
1/4 c. sea salt
1/4 c. sweet paprika
3 tbsp. ground pepper
1 tbsp. garlic powder
1 tbsp. dried onion flakes
1 tsp. cayenne
For the mop:
1/2 c. apple cider vinegar
1/2 c. water
4 tbsp. yellow mustard
3 tbsp. olive oil
1 tbsp. garlic powder
1 tbsp. chili powder
1 tsp. cayenne
Combine the rub spices thoroughly. In a small bowl, mix the mop ingredients. Slather the meat with a little extra mustard. Apply the rub to the ribs. If you choose not to use the mustard, rub the rub into the meat. Just sprinkle, though. Don't over apply - just put a little on. Fire up one side of the girl to 220 degrees. Put in your wood chips (pre-soaked in water) in a smoker can next to the flame. Close the grill and let the smoke being. Place a pan of hot water under the meat side of the grill. Place the spare ribs on the grill on the opposite side of the dire, bone side down, to begin cooking. Avoid the ribs touching. Close the lid. Check ONLY every 20 minutes or so and then mop each time - lightly and sparingly! These have to cook for about 5-8 hours. Looks for the meat to pull away from the end of the bones and the meat between the bones reads 205 degrees. Eat them and thank me.
Provencal Zucchini and Swiss Chard Tart
This is a delicious recipe. I have made it numerous times this summer to take advantage of the chard and zucchini ever present in our weekly share. Because the steps are numerous and there is an additional recipe for the pie crust, I'm simply including the link to the NY Times, where I originally found the recipe. Enjoy. It's worth it.
http://www.nytimes.com/2009/06/24/health/nutrition/24recipehealth.html?_r=0
Slow-Cooker Beef and Peppers over Polenta
It was freezing this weekend. Autumn rushed in with such fury and coated us in stinging rain and chilly winds. We used the day indoors to clean and organize after the madness of the first week of school. This seemed a perfect recipe for a day such a that - hearty, rich, and ready when we needed to eat. The original recipe called for a side of plain polenta, but I doctored mine up with a little Parmesan cheese and mascarpone cheese. Well, because I can.
You need:
1 14.5 oz. can of whole, peeled tomatoes, crushed
1 lb. assorted bell peppers, sliced
1 medium onion, chopped
1/2 tsp. dried oregano
2 cloves garlic, chopped
salt and pepper
2 lbs. beef chuck, cut into 2 pieces
1 cup polenta, cooked according to directions
basil leaves, for serving
In the crockpot, combine tomatoes, peppers, onion, oregano, garlic, and 1/2 tsp. each salt and pepper. Season the beef with a little salt and pepper and place on top of the tomato mixture. Cook on low for 7-8 hrs. When the time is up, shred the meet into large chunks. Twenty minutes before the cook time is up, cook the polenta. Serve the polenta topped with the stew and a few leaves of basil.
You need:
1 14.5 oz. can of whole, peeled tomatoes, crushed
1 lb. assorted bell peppers, sliced
1 medium onion, chopped
1/2 tsp. dried oregano
2 cloves garlic, chopped
salt and pepper
2 lbs. beef chuck, cut into 2 pieces
1 cup polenta, cooked according to directions
basil leaves, for serving
In the crockpot, combine tomatoes, peppers, onion, oregano, garlic, and 1/2 tsp. each salt and pepper. Season the beef with a little salt and pepper and place on top of the tomato mixture. Cook on low for 7-8 hrs. When the time is up, shred the meet into large chunks. Twenty minutes before the cook time is up, cook the polenta. Serve the polenta topped with the stew and a few leaves of basil.
Wednesday, April 22, 2015
Lemon Gelato
I seriously made homemade gelato.
I make ice cream all the time. My ice cream maker is one of my favorite appliances. It allows me to get really creative with ice cream flavors. And my family is sweets obsessed.
However, I've never made legitimate gelato. I tried just about every single flavor when M and I went to Italy a few years back. However, the whole "tempering custard" thing always held me back.
Until a recent trip to a local gelato shop in my neighborhood caused me to rethink my fears.
I'm not cheap when it comes to food. I hate food waste, and so I use up every single thing I ever buy (and get really creative with leftovers), but I spend a lot on high quality ingredients. I'm not scared off by $9 a gallon milk because it comes from a small, local creamery where quality is key. I don't cringe at a pound of ground beef that costs me $8.95 because it comes from a slaughterhouse with standards that would put most in the meat business to shame. I put forth a lot of effort researching what goes into our bodies. And it's worth every penny. I've always said that it doesn't matter how much we spend on what goes over our bodies or as roofs over our heads if what goes into our bodies and onto our skin is...pardon the phrase...crap.
But I draw the line at $6.00 for a 1/2c. of gelato, especially when I find out that the quality of the eggs and cream is no different than what a large scale producer of ice cream is using. What the heck is it about gelato that makes it so expensive? Is it the cream? Is it the number of eggs? Is it its fancy Italian name that makes suburbanites pay money because it looks like something they just have to have?
Only one way to find out.
Farm to Family Table had a lemon gelato recipe hidden in its blog, and since lemon is our family favorite, I decided to give it a try. The recipe below is AMAZING. A. MAZ. ING.
And I also decided to see if it was really worth the price of $6.00 for a half cup. See below the recipe if you are so inclined.
You need:
2/3 c. lemon juice (about 3-4 lemons, depending upon size)
Lemon peel from 3 lemons
6 egg yolks (save the whites for an omelette!)
1 1/4 c. heavy cream
2 1/2 c. half and half
1 1/4 c. sugar
1/2 tsp. vanilla extract
Cut the peel from three lemons that have been washed and dried well. Be sure to wash and dry off any juice that might have squeezed out onto the peel so it doesn't curdle the milk. Place in a small bowl. In a mixing bowl, add the egg yolks. Whisk in the heavy cream. In a medium pot, heat the sugar and the half and half over medium heat. Add the lemon peel. Stir until the sugar is dissolved. Remove from the heat. Temper the egg yolk/cream mixture by pouring in a small amount of the warm sugar mixture, whisking constantly. Then gradually add the egg yolk mixture into the warm sugar mixture. Return to medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon. Remove from the heat and stir in the vanilla. Remove the lemon peels and refrigerate overnight. Once cool and ready to add to the ice cream maker, stir in the lemon juice. Add to the ice cream maker and mix according to the machine's instructions. If you want to impress someone and serve this for dessert, don't toss out those three to four lemons you squeezed for juice. Instead, scoop out the flesh and serve the gelato in the lemons. Fancy, right?
Addendum: the cost of making gelato with really good quality ingredients - by me
Lemons (bag of 6 for $1.99) - $1.00
Egg Yolks (local farm, $3.79/dozen) - $1.90
Heavy Cream (local creamery, $5.00/pint) - $2.75
Half and Half (local creamery, $5.00/qt) - $2.75
Sugar (organic, unbleached, cane, $6.00/3 lbs) - $1.35ish
Vanilla (Madagascar, pure, $4.99/4 oz.) - $.10 (to be generous)
I make ice cream all the time. My ice cream maker is one of my favorite appliances. It allows me to get really creative with ice cream flavors. And my family is sweets obsessed.
However, I've never made legitimate gelato. I tried just about every single flavor when M and I went to Italy a few years back. However, the whole "tempering custard" thing always held me back.
Until a recent trip to a local gelato shop in my neighborhood caused me to rethink my fears.
I'm not cheap when it comes to food. I hate food waste, and so I use up every single thing I ever buy (and get really creative with leftovers), but I spend a lot on high quality ingredients. I'm not scared off by $9 a gallon milk because it comes from a small, local creamery where quality is key. I don't cringe at a pound of ground beef that costs me $8.95 because it comes from a slaughterhouse with standards that would put most in the meat business to shame. I put forth a lot of effort researching what goes into our bodies. And it's worth every penny. I've always said that it doesn't matter how much we spend on what goes over our bodies or as roofs over our heads if what goes into our bodies and onto our skin is...pardon the phrase...crap.
But I draw the line at $6.00 for a 1/2c. of gelato, especially when I find out that the quality of the eggs and cream is no different than what a large scale producer of ice cream is using. What the heck is it about gelato that makes it so expensive? Is it the cream? Is it the number of eggs? Is it its fancy Italian name that makes suburbanites pay money because it looks like something they just have to have?
Only one way to find out.
Farm to Family Table had a lemon gelato recipe hidden in its blog, and since lemon is our family favorite, I decided to give it a try. The recipe below is AMAZING. A. MAZ. ING.
And I also decided to see if it was really worth the price of $6.00 for a half cup. See below the recipe if you are so inclined.
You need:
2/3 c. lemon juice (about 3-4 lemons, depending upon size)
Lemon peel from 3 lemons
6 egg yolks (save the whites for an omelette!)
1 1/4 c. heavy cream
2 1/2 c. half and half
1 1/4 c. sugar
1/2 tsp. vanilla extract
Cut the peel from three lemons that have been washed and dried well. Be sure to wash and dry off any juice that might have squeezed out onto the peel so it doesn't curdle the milk. Place in a small bowl. In a mixing bowl, add the egg yolks. Whisk in the heavy cream. In a medium pot, heat the sugar and the half and half over medium heat. Add the lemon peel. Stir until the sugar is dissolved. Remove from the heat. Temper the egg yolk/cream mixture by pouring in a small amount of the warm sugar mixture, whisking constantly. Then gradually add the egg yolk mixture into the warm sugar mixture. Return to medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon. Remove from the heat and stir in the vanilla. Remove the lemon peels and refrigerate overnight. Once cool and ready to add to the ice cream maker, stir in the lemon juice. Add to the ice cream maker and mix according to the machine's instructions. If you want to impress someone and serve this for dessert, don't toss out those three to four lemons you squeezed for juice. Instead, scoop out the flesh and serve the gelato in the lemons. Fancy, right?
Addendum: the cost of making gelato with really good quality ingredients - by me
Lemons (bag of 6 for $1.99) - $1.00
Egg Yolks (local farm, $3.79/dozen) - $1.90
Heavy Cream (local creamery, $5.00/pint) - $2.75
Half and Half (local creamery, $5.00/qt) - $2.75
Sugar (organic, unbleached, cane, $6.00/3 lbs) - $1.35ish
Vanilla (Madagascar, pure, $4.99/4 oz.) - $.10 (to be generous)
= $9.85 for a half gallon, which is equal to 16 1/2 c. servings, which means each 1/2 c, serving, made with very high quality ingredients purchased in small quantity (and not in bulk like most retailers), costs me SIXTY-TWO CENTS.
I'm in the wrong business.
Avocado Quinoa Bowl with Ricotta, Mint and Egg
Tuesdays, for as long as I can remember, have been Taco Tuesdays. And we've tried all sorts of recipes that fit into the "taco-ish" category - enchiladas, tostadas, taco pies, etc. However, even those recipes are getting old. And kind of unhealthy. I've started to feel like Taco Tuesday became Trashy Tuesday, our excuse to eat one cheesy, fat-laden meal a week under the guise of "celebration."
Not that I mind those days. I would fight someone to the death for an amazing chimichanga. There's a place for that kind of decadence, but I knew there had to be a better way to savor the flavors of Taco Tuesday while opening our family up to new flavors and ingredients.
This is another Farm to Family Table recipe, which borrows the flavors of cumin, onion, avocado, and a "rice-like substitute" (I have to call quinoa "round rice" to get my son to try it), into a very healthy dish. It's absurdly easy to put together, and it is both filling and light on the digestion (thank you, quinoa).
The recipe below served two adults, one hungry nine year old, and a picky three year old. If you have heartier eaters, increase the quinoa and fry another couple of eggs. And one more thing - about the greens - I originally found this recipe when I was trying to find something to make with the beet greens and chard still frozen in the deep freeze from last summer's veggie share. It was only after I'd printed it that I realized it, too, might help solve the taco conundrum. However, use whatever greens you'd like or have on hand. Spinach will most certainly work, as will kale or even baby lettuces or salad herb mixes.
You need:
1 c. quinoa
1/2 tsp. salt (plus more to taste)
4 oz. beet greens, roughly chopped
4 oz. rainbow chard, roughly chopped
3 tbsp. olive oil (plus more for sauteing and drizzling)
1 tbsp. lemon juice
1/2 tsp. cumin
10-12 mint leaves, cut into ribbons
1 tbsp. chopped chives
1 sliced avocado
crumbled ricotta
4 eggs, fried or poached
chive flowers, for those of you who like to garnish fancy, fancy
Rinse the quinoa in cold water. Bring 2 cups of water to boil in a saucepan. Add 1/2 tsp. salt and the quinoa. Bring to a boil for about 30 minutes until cooked and the kernels have popped open. Remove from heat and set aside. In a saute pan, saute the greens with a drizzle of olive oil until just wilted. Add to the quinoa. In a small bowl, combine the lemon juice, 3 tbsp. olive oil, cumin, and salt and pepper to taste. Pour over the quinoa and greens. Toss in the mint and chives. Top with avocado slices, ricotta, and eggs. Drizzle with a tiny bit of olive oil and fresh ground pepper (and those flowers if you want to dazzle!)
Tuesday, April 7, 2015
Chocolate Pudding
We are doing our very best to make this a fun and special week. It's been an incredibly bizarre school year, and, to top it all off, the kids and I have different Spring breaks. Eek! So, I'm doing all I can to make after school time lots of fun - trips to the playground, games of catch in the back yard, and, of course, exciting and delightful treats for dinner and dessert.
Last night, I used up our colored Easter eggs by making these pretty darn cute egg chicks, with a side of peas and some leftover rolls from my mother in law. But we ate early and finished early, and the kids were hoping for a fun dessert. Let me say that pudding is one of our favorite desserts, but I have no patience or interest in the artificially concocted puddings you pick up at the grocery store, so I've been trying to find an easy recipe that works. This one definitely fits the bill. It was very easy to make. The original recipe calls for all ingredients to be at room temperature, but since I decided at the last minute to make the dish, I simply tempered the egg yolks with a little of the heated cream mixture before adding them into the pot.
You need:
2 tbsp. cornstarch
1 tbsp. cocoa powder
2/3 c. sugar
pinch of salt
1 c. heavy cream or half and half
3 egg yolks, at room temperature (save the whites for an omelette in the morning!)
2 c. whole milk, at room temperature
4 oz. semi sweet chocolate chips
2 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla
whipped cream for topping (optional)
In a medium saucepan, whisk the first four ingredients over medium-high heat. Whisk in the cream, then egg yolks, then milk. Bring to a simmer, whisking constantly. Once it starts to thicken, add the chocolate chips. Reduce heat, still whisking, and then add the butter and vanilla. Once the pudding is fairly thick (and remember that it will continue to thicken as it cools), turn off the heat and place into individual serving dishes. Serve warm, at room temperature, or cool in the fridge.
(makes eight 2/3c. servings)
Last night, I used up our colored Easter eggs by making these pretty darn cute egg chicks, with a side of peas and some leftover rolls from my mother in law. But we ate early and finished early, and the kids were hoping for a fun dessert. Let me say that pudding is one of our favorite desserts, but I have no patience or interest in the artificially concocted puddings you pick up at the grocery store, so I've been trying to find an easy recipe that works. This one definitely fits the bill. It was very easy to make. The original recipe calls for all ingredients to be at room temperature, but since I decided at the last minute to make the dish, I simply tempered the egg yolks with a little of the heated cream mixture before adding them into the pot.
You need:
2 tbsp. cornstarch
1 tbsp. cocoa powder
2/3 c. sugar
pinch of salt
1 c. heavy cream or half and half
3 egg yolks, at room temperature (save the whites for an omelette in the morning!)
2 c. whole milk, at room temperature
4 oz. semi sweet chocolate chips
2 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla
whipped cream for topping (optional)
In a medium saucepan, whisk the first four ingredients over medium-high heat. Whisk in the cream, then egg yolks, then milk. Bring to a simmer, whisking constantly. Once it starts to thicken, add the chocolate chips. Reduce heat, still whisking, and then add the butter and vanilla. Once the pudding is fairly thick (and remember that it will continue to thicken as it cools), turn off the heat and place into individual serving dishes. Serve warm, at room temperature, or cool in the fridge.
(makes eight 2/3c. servings)
Saturday, March 7, 2015
Maple Pumpkin Muffins
It's Maple Season (or at least we hope it's coming with all this snow still hanging around)! That means we'll be spending the month of March trying out new recipes with syrup. We decided to start things off with a Saturday morning treat - Maple Pumpkin muffins. I had half a can of pumpkin in the freezer from the fall so we had all of the fixings for these great muffins. And they didn't disappoint!
You need:
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. canned, pureed pumpkin
3/4 c. maple syrup
1/4 c. canola or coconut oil
1 egg
Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Fold dry ingredients into wet ingredients. Scoop into buttered muffin tins and bake for 25-30 minutes.
You need:
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. canned, pureed pumpkin
3/4 c. maple syrup
1/4 c. canola or coconut oil
1 egg
Preheat oven to 350 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Fold dry ingredients into wet ingredients. Scoop into buttered muffin tins and bake for 25-30 minutes.
Saturday, January 17, 2015
Greek Yogurt Cherry Waffles
C is obsessed with waffles. OBSESSED. He wants them ALL THE TIME. For breakfast. For lunch. Anytime. However, I've never understood the appeal of the frozen waffle. They look so dense and flat and boring. As a result, I'm always experimenting with different waffle recipes that are appealing and tasty. This was a great Movables recipe that uses flavored Greek yogurt as the flavoring base. They were light and fluffy with lots of flavor. Best of all, the freeze beautifully! Now THAT's a frozen waffle I can get behind.
You need:
3 large eggs
1 c. whole milk
1 c. black cherry Greek yogurt (or any flavored Greek Yogurt of your choice)
2 tsp. vanilla extract
2 tbsp. butter
2 tbsp. honey
2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
In a large mixing bowl, whisk eggs. Add milk, yogurt, vanilla, butter, and honey. Whisk until creamy. In a small bowl, mix the dry ingredients. Slowly add to the wet ingredients and mix until evenly combined. Cook according to your waffle iron's directions.
Granola
THIS is a really crunchy, yummy granola.
We've started following "Farm to Family Table" on the PBS App, and as a result we've tried out a lot of healthy dinners and treats that are simple, clean, and healthy. The kids were bowled over by how good this granola looked, so we tried it out this afternoon. It did not disappoint, and it let me continue to cook through my freezer and pantry as we desperately attempt to have as little as possible left in the deep freeze when we move. NOTE: We doubled up on the fruit because of C's nut allergy.
You need:
2.5 c. old fashioned (NOT quick) oats
1 c. raw nuts
1 c. mixed dried fruits (I used dried cherries, cranberries, and blueberries(
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/2 c. brown sugar
1/4 c. honey
1/4 c. maple syrup
1/2 c. applesauce
1 tbsp. coconut or vegetable oil
Preheat oven to 300 degrees. Mix the first seven ingredients in a bowl. In a small bowl, whisk the remaining ingredients. Add to the dry mix. Line a baking sheet with parchment. Spread the granola over the parchment in a single layer. Baker for 30 minutes, tossing every ten minutes.
We've started following "Farm to Family Table" on the PBS App, and as a result we've tried out a lot of healthy dinners and treats that are simple, clean, and healthy. The kids were bowled over by how good this granola looked, so we tried it out this afternoon. It did not disappoint, and it let me continue to cook through my freezer and pantry as we desperately attempt to have as little as possible left in the deep freeze when we move. NOTE: We doubled up on the fruit because of C's nut allergy.
You need:
2.5 c. old fashioned (NOT quick) oats
1 c. raw nuts
1 c. mixed dried fruits (I used dried cherries, cranberries, and blueberries(
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/2 c. brown sugar
1/4 c. honey
1/4 c. maple syrup
1/2 c. applesauce
1 tbsp. coconut or vegetable oil
Preheat oven to 300 degrees. Mix the first seven ingredients in a bowl. In a small bowl, whisk the remaining ingredients. Add to the dry mix. Line a baking sheet with parchment. Spread the granola over the parchment in a single layer. Baker for 30 minutes, tossing every ten minutes.
Tuesday, January 6, 2015
Super Moist Banana Wee-Breads
Where did all of these bananas come from?!
Right. Thank you, Trader Joe's, for your fun-sized, kid carts.
Don't get me wrong - shopping with A and C is a lot of fun. We get up early every Saturday morning and head out together to do our shopping. They know each aisle well, and they can spot the hidden buffalo and pick out good looking avocados with enthusiasm.
Just don't shop with them when you are recovering from the flu. And bronchitis. And you can barely see straight. Because when you say, to yourself, "ok, so, we need bananas," you'll put a bunch in your cart. And so will your eldest. And so will your baby boy.
And then you have a lot of bananas.
They browned and ripened faster than I could eat them, and we had already indulged in enough gingerbread cookies to make a batch of V's banana bars. That's when I thought to turn, again, to The Mom 100 Cookbook. Because every mom has, at one point, been stuck with a lot of ripe bananas.
I've been making banana bread for years, but I'm always interested in new recipes that change things up a bit - different spices, different ratios - so I decided to tweak her "moist banana muffins" recipe a bit. The original calls for 12 large muffins, but I have this great Pampered Chef four-mini loaf pan which is great for freezing the extra three loaves for future munching, so I used that instead of a muffin pan and baked them for 30 minutes. However, if you want to make muffins, bake for 23-25 minutes. If you want to use one large loaf pan, bake for 45 minutes.
You need:
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, softened
3/4 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
4 very ripe bananas
1/2 c. plain greek yogurt (or buttermilk or sour cream or heavy cream)
1/2 tsp. grated orange zest
1/2 tsp. cinnamon
Preheat the oven to 350 degrees. Grease your pan. In a medium bowl, mix the first three ingredients. In your mixer (set with the paddle attachment), mix the sugar and butter until well-blended. Add the eggs, one at a time, and vanilla. Mix in the bananas, yogurt, zest, and cinnamon. Slowly, mix in by hand your dry ingredients until just combined (don't over mix!) Pour into your baking receptacle of choice and bake according to what's above. Let cool for 10 minutes before removing from pan.
Right. Thank you, Trader Joe's, for your fun-sized, kid carts.
Don't get me wrong - shopping with A and C is a lot of fun. We get up early every Saturday morning and head out together to do our shopping. They know each aisle well, and they can spot the hidden buffalo and pick out good looking avocados with enthusiasm.
Just don't shop with them when you are recovering from the flu. And bronchitis. And you can barely see straight. Because when you say, to yourself, "ok, so, we need bananas," you'll put a bunch in your cart. And so will your eldest. And so will your baby boy.
And then you have a lot of bananas.
They browned and ripened faster than I could eat them, and we had already indulged in enough gingerbread cookies to make a batch of V's banana bars. That's when I thought to turn, again, to The Mom 100 Cookbook. Because every mom has, at one point, been stuck with a lot of ripe bananas.
I've been making banana bread for years, but I'm always interested in new recipes that change things up a bit - different spices, different ratios - so I decided to tweak her "moist banana muffins" recipe a bit. The original calls for 12 large muffins, but I have this great Pampered Chef four-mini loaf pan which is great for freezing the extra three loaves for future munching, so I used that instead of a muffin pan and baked them for 30 minutes. However, if you want to make muffins, bake for 23-25 minutes. If you want to use one large loaf pan, bake for 45 minutes.
You need:
1 3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, softened
3/4 c. granulated sugar
2 large eggs
1 tsp. vanilla extract
4 very ripe bananas
1/2 c. plain greek yogurt (or buttermilk or sour cream or heavy cream)
1/2 tsp. grated orange zest
1/2 tsp. cinnamon
Preheat the oven to 350 degrees. Grease your pan. In a medium bowl, mix the first three ingredients. In your mixer (set with the paddle attachment), mix the sugar and butter until well-blended. Add the eggs, one at a time, and vanilla. Mix in the bananas, yogurt, zest, and cinnamon. Slowly, mix in by hand your dry ingredients until just combined (don't over mix!) Pour into your baking receptacle of choice and bake according to what's above. Let cool for 10 minutes before removing from pan.
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