WHAT TO DO WITH SWISS CHARD
We used to grow a lot of Swiss Chard and I was always being asked by people how to prepare it. Frankly, it is not my favorite veggie and so I was always experimenting with recipes. For those of you who are vegetarian, so cheese worked pretty well in the Cheesy Spinach Bake, but I would not recommend using it in the Quiche Recipe, since the quiche needs to set and the cheeses assist in the process. I especially like the recipes that follow:
EGGLESS CHARD AND SPINACH QUICHE
You can make this one using just chard if you don't have spinach. This is also a good recipe for using leftover chicken. Just cut it into small cubes and toss in with the spinach and/or chard when sauteeing. Ham would work, too.
What You Need:
1 (9 inch) unbaked 9 inch pie crust
1/2 pound spinach, well rinsed, drained and chopped
1/2 pound red Swiss chard, well rinsed, drained and chopped
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1/4 teaspoon curry powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 small oyster mushrooms, chopped
2 teaspoons capers (optional)
1 (12 ounce) package firm tofu, cubed (I leave out the tofu and add extra cheese, as I don't eat tofu. About 1/2 cup of extra cheddar will suffice. Or, as I mentioned above, you could *substitute chicken or ham.)
1 (9 inch) unbaked 9 inch pie crust
1/2 pound spinach, well rinsed, drained and chopped
1/2 pound red Swiss chard, well rinsed, drained and chopped
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1/4 teaspoon curry powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 small oyster mushrooms, chopped
2 teaspoons capers (optional)
1 (12 ounce) package firm tofu, cubed (I leave out the tofu and add extra cheese, as I don't eat tofu. About 1/2 cup of extra cheddar will suffice. Or, as I mentioned above, you could *substitute chicken or ham.)
1/4 cup skim or soy milk
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
1 pinch ground cardamom
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
1 pinch ground cardamom
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1- Preheat oven to 350 degrees F (175 degrees C).
2- Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer** over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3- Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. (If you are adding chicken, throw that in now.) Stir and remove from heat.
4- In a blender or food processor, combine tofu*, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5- Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
Makes 4 generous servings
2- Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer** over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes.
3- Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. (If you are adding chicken, throw that in now.) Stir and remove from heat.
4- In a blender or food processor, combine tofu*, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust.
5- Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned.
Makes 4 generous servings
**If you don't have a steamer, just use a large bowl and the microwave. Put chard and/or spinach in a bowl, put in about 2 tablespoons of water and cover with a dinner plate, so that there is a sealed lid on the container. DO NOT USE A PLASTIC CONTAINER OR ONE WITH AN AIRTIGHT LID!!! Nuke it full power for about 60 to 90 seconds, depending on the power of your microwave. Let it sit for 5 minutes and it will be pretty well steamed. Remove the lid carefully, as there will be steam escaping. You can quickly steam broccoli and other veggies this way, but I would recommend getting an inexpensive steamer to use on top of the stove. You can control the steaming better. There are some very inexpensive ones on the market. The simplest ones just sit down in your pot and fold up for storage. I purchased one of these recently for about $3.00.
BAKED CHEESY CHARD AND SPINACH
What You Need:
1 1/4 pounds spinach AND/OR chard (this is another recipe where you can easily
use only chard, in place of spinach or vice versa.)
1/4 cup all-purpose flour
3 eggs, beaten (you can also use an equal measure of
an egg substitute, like Egg Beaters)
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2 Clean greens thoroughly. Remove all excess water. Chop. Arrange greens and flour in layers, nestle beaten eggs about midway between the layers.
3 Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of greens. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
1 1/4 pounds spinach AND/OR chard (this is another recipe where you can easily
use only chard, in place of spinach or vice versa.)
1/4 cup all-purpose flour
3 eggs, beaten (you can also use an equal measure of
an egg substitute, like Egg Beaters)
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2 Clean greens thoroughly. Remove all excess water. Chop. Arrange greens and flour in layers, nestle beaten eggs about midway between the layers.
3 Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of greens. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.
Healthy "Junk" Food
Hot Dogs
Sometimes when you are trying to eat a healthy diet, you just plain get bored. You want to break out and eat something that is "poison". My "poison" is hot dogs. I can not imagine anything much more unhealthy than most commercial hotdogs. Plus, I love "beans and weenies" so I experimented and came up with a pretty healthy versions of those two gastrononic nightmares that satisfy my craving but are still pretty healthy.
Sometimes when you are trying to eat a healthy diet, you just plain get bored. You want to break out and eat something that is "poison". My "poison" is hot dogs. I can not imagine anything much more unhealthy than most commercial hotdogs. Plus, I love "beans and weenies" so I experimented and came up with a pretty healthy versions of those two gastrononic nightmares that satisfy my craving but are still pretty healthy.
NOTE:First off I have to say that I generally do not endorse products, unless they have proven to me to be superior to anything else I have tried. "Smart Dogs" brand hotdogs, by the Lightlife Company, is one of those products. Except for the texture, the taste of these soy dogs is as close to the real deal as I have found. When we lived at the NC coast, we lived in a resort/college town, which had a pretty high percentage of youthful vegetarians. The little hotdog stand on the corner was run by two twenty-something surfers who featured the best black bean burrito you ever tasted and a "veggie dog". Loaded with onions, mustard, salsa, relish, hot sauce or just about anything else you could think of, the "dawg" became standard lunchtime fare at our business. Even if they hadn't delivered, we would still have had our daily "Sea Dog's" run. That was how I discovered the joy of soy (hot dogs, that is). "Smart Dogs" are available at almost any food store that carries even a smattering of organic or natural foods. Even the local Food Lion here carries them, but to be sure you find them, try a little more upscale grocer. Not all Food Lions have them.
Hot Dog Chili
No self-respecting hot dog would be caught dead with out chili. But how do you justify eating meat on top of a meatless hotdog. Easy. Find an equally good replacement for the chili and again, I have just the ticket. Same company that makes "Smart Dogs" makes a product called "Smart Ground" which is as good a substitute for ground beef as there is. I make perfect hotdog chili with this product, also from the Lightlife Company.
My recipe for hotdog chili is simple: Saute the "ground beef" in a skillet, using a little olive oil. Obviously, there is no fat in this soy version, so you have to adjust. Next I add a handful of extremely finely chopped sweet onion; a shake or two of cumin or chili powder, if you prefer; and a healthy squirt of catsup. Since I make my own catsup, it is organic and fairly healthy, but no more than you are going to use, it probably won't hurt to use whatever kind you have. I cook this mixture down until there is not much liquid left. Don't cook the "Smart Ground" too long or it turns to mush and you will have something that resembles that awful kind of chili that comes in a can...YUCK!!!
No self-respecting hot dog would be caught dead with out chili. But how do you justify eating meat on top of a meatless hotdog. Easy. Find an equally good replacement for the chili and again, I have just the ticket. Same company that makes "Smart Dogs" makes a product called "Smart Ground" which is as good a substitute for ground beef as there is. I make perfect hotdog chili with this product, also from the Lightlife Company.
My recipe for hotdog chili is simple: Saute the "ground beef" in a skillet, using a little olive oil. Obviously, there is no fat in this soy version, so you have to adjust. Next I add a handful of extremely finely chopped sweet onion; a shake or two of cumin or chili powder, if you prefer; and a healthy squirt of catsup. Since I make my own catsup, it is organic and fairly healthy, but no more than you are going to use, it probably won't hurt to use whatever kind you have. I cook this mixture down until there is not much liquid left. Don't cook the "Smart Ground" too long or it turns to mush and you will have something that resembles that awful kind of chili that comes in a can...YUCK!!!
We use whole wheat hotdog buns, onions, homemade relish, chopped onions, jalapenos, cheese and homemade cole slaw to top off our dogs.
To make a healthier version of cole slaw, chop or grate your cabbage and marinate it for about two hours in a mixture of vinegar, sea salt and honey. Drain the cabbage well before you use it, but save the liquid. I toss the cabbage with a little mayo and season with lots of black pepper. I usually add back some of the liquid that the cabbage was marinated in, just to kick up the flavor a bit. You can also make this and totally leave out the mayo. For a change, chop up a bit of red and green pepper and a grate a little carrot into your slaw.
Homemade Sweet Potato Chips
Of course, if you are having a hot dog, you probably want chips with it. I make the perfect chip by slicing sweet potatoes paper thin and popping them in the microwave for about 2 minutes, on the high setting, on top of my bacon cooker. I don't cook bacon on it, but it sure is handy for making other crispy things. You might have to adjust the time, depending on the power of your microwave. If you dont' nuke, I don't know if you can use the oven to make them, so I have no recommendation there.
Of course, if you are having a hot dog, you probably want chips with it. I make the perfect chip by slicing sweet potatoes paper thin and popping them in the microwave for about 2 minutes, on the high setting, on top of my bacon cooker. I don't cook bacon on it, but it sure is handy for making other crispy things. You might have to adjust the time, depending on the power of your microwave. If you dont' nuke, I don't know if you can use the oven to make them, so I have no recommendation there.
You can also make oven fried sweet potato fries, if you would rather have something more substantial. Julienne a med. sweet potato, toss with whatever seasoning you would like and bake on a cookie sheet with just a little olive oil drizzled or sprayed over them. Bake at about 375-400 degrees until crispy. You can use sea salt, pepper, chili powder, cardamom or whatever spice you like or just leave them plain.
Vegetarian Beans and Weenies
Another infamous food from childhood. But you don't have to have those horrible ones out of a can. This dish can actually be quite good. So, here is how I make my special beanie weenies. I use vegetarian (and organic when I can find them) baked beans and the same soy dogs that the last recipe called for. I slice the weenies into uniform slices and brown then in a skillet with a little olive oil. Make sure they get crispy and brown on each side. You might have to stir them frequently to achieve this. After they are sufficiently browned, turn the heat way down and add the beans. Let it simmer until it is bubbly.
Another infamous food from childhood. But you don't have to have those horrible ones out of a can. This dish can actually be quite good. So, here is how I make my special beanie weenies. I use vegetarian (and organic when I can find them) baked beans and the same soy dogs that the last recipe called for. I slice the weenies into uniform slices and brown then in a skillet with a little olive oil. Make sure they get crispy and brown on each side. You might have to stir them frequently to achieve this. After they are sufficiently browned, turn the heat way down and add the beans. Let it simmer until it is bubbly.
I add some homemade tomato ketchup to mine, but that is a matter of taste. Most of the veggie beans I get are not very tomato-ey. Or you can make you own beans. Just cook some white navy beans and then make traditional baked beans. Keep some aside and make beanie weenies with them. That is good too, but a lot more work than opening a can, which is not my usual way of doing things but then this whole segment is about "junk" food.
VEGETARIAN "BEEF" STEW
I knew that would get your attention. At one point in their upbringing, I converted my sons and myself to a mostly vegetarian diet (we were ovo-lacto). In their previous carnivorous life, my boys had both loved beef stew, so I used to make this version for them. It took them quite a while to notice there was not any beef in their "beef" stew. This recipe is actually a very hearty, simple vegetable stew.
Note about this stew:
If you want to make this using tofu*, you can do that also. Use a med-firm to firm tofu and cut into 1 inch cubes. Add to the recipe with the celery, onion, carrot saute step.
What You Need:
Vegetable broth (you need to have 8 liquid ounces per serving.
You can buy prepared or make your own, doesn't matter)
2 med. onions, chopped
8-10 carrots, sliced
2 stalks celery, coarsely chopped
1 package Petit Green Peas (I used frozen back then...now I grow my own)
4 Med. Potatoes, cut into small pieces (don't peel)
Cornstarch
Fresh ground Black Pepper
Sea Salt
1 Tbsp. Butter
2-3 cloves of garlic, finely chopped
Oil to saute celery, onion and carrots
Saute the celery, onion and carrots in a large dutch oven or pot, seasoning with the fresh ground pepper, sea salt and the garlic. Once the celery and onions begin to become transparent, toss in the peas, let mixture heat up again. Reduce heat to med-low, add broth, butter and potatoes. Simmer this mixture until the potatoes are done. Bring heat back up to med. Mix 1 tablespoon cornstarch with COLD water and stir until completely dissolved. Slowly add this to the stew, stirring all the time. Let it cook just long enough to thicken slightly. Serve with homemade biscuits or cornbread. This is great in the wintertime, especially on really cold days.
Vegetable broth (you need to have 8 liquid ounces per serving.
You can buy prepared or make your own, doesn't matter)
2 med. onions, chopped
8-10 carrots, sliced
2 stalks celery, coarsely chopped
1 package Petit Green Peas (I used frozen back then...now I grow my own)
4 Med. Potatoes, cut into small pieces (don't peel)
Cornstarch
Fresh ground Black Pepper
Sea Salt
1 Tbsp. Butter
2-3 cloves of garlic, finely chopped
Oil to saute celery, onion and carrots
Saute the celery, onion and carrots in a large dutch oven or pot, seasoning with the fresh ground pepper, sea salt and the garlic. Once the celery and onions begin to become transparent, toss in the peas, let mixture heat up again. Reduce heat to med-low, add broth, butter and potatoes. Simmer this mixture until the potatoes are done. Bring heat back up to med. Mix 1 tablespoon cornstarch with COLD water and stir until completely dissolved. Slowly add this to the stew, stirring all the time. Let it cook just long enough to thicken slightly. Serve with homemade biscuits or cornbread. This is great in the wintertime, especially on really cold days.
Note about this stew:
If you want to make this using tofu*, you can do that also. Use a med-firm to firm tofu and cut into 1 inch cubes. Add to the recipe with the celery, onion, carrot saute step.
*While we are mentioning tofu, I would like to note that I am an "expert" on tofu. I have tried tofu every way that it can be prepared. I dedicated years to trying to love tofu, but never made the connection. I hated it then and I am still not fond of it, although I had a dish made with tofu in a Buddist monastery in California (the monks ran a vegetarian restautant to support themselves) that was wonderful, but by the time I was told it was made with tofu, we were about 100 miles away and I couldn't ask for the recipe. Today, I still pick out the tiny pink pieces that are in the eggrolls in most Chinese restaurants. So if you are wondering why I hardly ever mention tofu in my vegetarian recipes, now you know. If you like tofu, good for you...it is a versatile and healthy alternative to meat, but it is not often on my menu.
Vegetarian Gravy with New Potatoes
As I have mentioned before, sometimes even when you are dedicated to eating healthy food, you need a shot of comfort food. The bad news is that most people tend to overdo once they step off the healthy path. The good news is that you can have comfort food that is not so bad for you, if you are willing to take time for its preparation. The following is a healthier alternative to old-fashioned new potatoes, smothered in a hearty brown gravy.
What you need:
New potatoes or small-med potatoes cut into quarters
Olive Oil
3-4 cloves garlic, finely chopped*
One small onion, finely chopped*
(*The garlic and the onions should be chopped as finely as possible.)
2-3 Tablespoons unbleached or whole wheat flour
Salt and black pepper
1/2 cup water
Roast or cook the potatoes until done. If they are very small, cook whole. If quartered do not peel. Place in a casserole dish or roasting pan. Set aside.
Prepare the gravy by sauteeing the garlic and onions in the olive oil, until the onions* are starting to brown slightly. Season with salt and pepper. Reduce the heat slightly and continue to cook until well browned. Sprinkle the browning onion mixture with the flour, stirring all the time. If you sprinkle just a little at a time, you will not form lumps (or you can create a sort of roue by mixing the flour with some of the olive oil until very smooth and adding that to the onions. Make sure you stir constantly to mix throughly. This method will yield a smoother grave, quicker.) If the pan seems a little dry, just add a teeny bit more oil.
Once your onions are throughly coated with flour, slowly pour in the water a little at a time. Again, keep stirring. Let this cook down until thickened, over medium heat, making sure not to burn. Pour over the potatoes and bake for about 15 minutes at 325 degrees, to allow potatoes to absorb some of the flavor. Sprinkle with chopped parsley, if desired and serve.
This potato dish is very hearth and very filling. You can also use this gravy with garlic mashed potaotes, etc.
Hum-Hum-Hummus
Of course, I just dump the stuff in til it tastes like I want it to but here is the basic recipe if you haven't made hummus before. It is good and good for you.
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste) If you want to you can leave this out completely. I usually don't have a fresh lemon and that reconstituted stuff is horrendous in this recipe
1 1/2 tablespoons tahini ( I make my own...I always have raw sesame seeds in the freezer. Put seeds, a little olive oil and sea salt in the Magic Bullet or you can do it with a mortar and pestle just takes longer. Crush into a paste....it would take about twice the measure of seeds to make the 1 1/2 tablespoons of tahini called for in this recipe)
2 cloves garlic, crushed (I put 3)
1/2 teaspoon sea salt
2 tablespoons olive oil ( I put a little more to make it a bit creamier)
The Prep:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Traditional serving method:
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve with flat bread triangles that have been heated or toasted.
I also make this in different flavors. Try adding add a little sweet yellow curry powder to it or roasted red sweet peppers, pureed and then added. Just a sprinkle of cayenne or other spicy pepper is good, too. Not traditional but delicious!
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste) If you want to you can leave this out completely. I usually don't have a fresh lemon and that reconstituted stuff is horrendous in this recipe
1 1/2 tablespoons tahini ( I make my own...I always have raw sesame seeds in the freezer. Put seeds, a little olive oil and sea salt in the Magic Bullet or you can do it with a mortar and pestle just takes longer. Crush into a paste....it would take about twice the measure of seeds to make the 1 1/2 tablespoons of tahini called for in this recipe)
2 cloves garlic, crushed (I put 3)
1/2 teaspoon sea salt
2 tablespoons olive oil ( I put a little more to make it a bit creamier)
The Prep:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Traditional serving method:
Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional). Serve with flat bread triangles that have been heated or toasted.
I also make this in different flavors. Try adding add a little sweet yellow curry powder to it or roasted red sweet peppers, pureed and then added. Just a sprinkle of cayenne or other spicy pepper is good, too. Not traditional but delicious!
Plethora of Peppers
These gorgeous peppers and grape tomatoes were harvested at my farm, Summer of 2009. The large red bucket contains an assortment of heirloom sweet and Italian peppers. The two smaller mesh baskets contain assorted hot peppers (left) and NuMex Chiles (right). Obviously the two plastic bins contain grape tomatoes.
Fall greens coming soon!!!
Mixed Asian Mustards
Osaka Purple Mustard
Kale Buds
Broccoli Raab
All of the above were grown at my farm in the fall of 2009.
Artful Alfredo Sauce
What you need:
About a cup of a good, hard Italian cheese (parmesan, parmigiano-reggiano), finely grated This recipe will turn out better if you use cheese that you grated yourself because the powdered shake-able cheeses like Kraft, usually have anti-caking substances added that don't work well in recipes like this one. If that is all you have, by all means use it. Just expect the sauce to possibly be lumpy.
About a cup of a good, hard Italian cheese (parmesan, parmigiano-reggiano), finely grated This recipe will turn out better if you use cheese that you grated yourself because the powdered shake-able cheeses like Kraft, usually have anti-caking substances added that don't work well in recipes like this one. If that is all you have, by all means use it. Just expect the sauce to possibly be lumpy.
1/2 stick butter If you use margarine your sauce will be thinner because margarine is basically mostly oil and water...yuck.
1/2 cup Soy Milk I use soy milk because it doesn't curdle as quickly as cow's milk. If you don't use soy, then use milk but adjust your method for the possibility that it will curdle if you add it to a hot mixture. Heavy cream is more forgiving with the curdling but that kinda defeats the purpose of making this healthier.
1 Tbsp. Garlic juice If you don't have a garlic press, you can use half as much fresh garlic or even some garlic powder. If you use garlic powder be sure you add it at the end. It may clump up if you don't and ruin the sauce.
If you are so inclined, you can add a shake of dried basil or Italian herbs, just don't be heavy handed...you will ruin the sauce.
The Method:
Melt the butter in a small sauce pan over low heat. Add garlic juice.
Gradually add soy milk, stirring constantly. Raise the heat slightly until soy milk/butter mix starts to steam.
Add cheese a little at a time, stirring constantly. Use a wire whisk if you have one and stir in a figure eight pattern. That will help keep your sauce smoother. This kind of cheese does not melt evenly and the sauce will look slightly grainy...doesn't affect the taste, though.
Keep stirring over medium heat for about 15 minutes. Don't cook too long or turn the heat up too high as it will scorch the sauce.
If you want a smoother sauce, say for pasta, use white American Cheese or something the melts more evenly but be sure to at least add some type of hard Italian aged cheese to get the flavor.
Note of interest: Even though I referred to the above recipe as an Alfredo sauce, it is actually just my version of a really good white cheese sauce with Italian overtones. Real Alfredo was not originally even a separate sauce. It was cream and cheese added to pasta and stirred to create a "sauce" when combined with the starch on the surface of the pasta.
Grilled Pizza Crust (Whole Wheat Pizza Dough)
1 tbsp molasses
1 package (1/4 oz) active dry yeast
2 1/2 tbsp kosher salt
2 1/2 tbsp olive oil
1 1/4 cups whole-wheat pastry flour
2 1/2 cups unbleached all-purpose flour
Vegetable-oil cooking spray
In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water. Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In a separate bowl, mix flours together. Add yeast mixture to flours and stir with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze any unused dough.)
Using hands, roll dough into balls, coat fully with cooking spray and set aside. Prepare a charcoal, gas or stovetop grill. Grill should be very hot. Position grilling rack 3 or 4 inches from heat source.
Flour a baking sheet. With hands, flatten a ball of dough into an 8-inch circle on baking sheet. Using fingertips, gently lift dough, and set it on the grill. When dough puffs and underside stiffens (about 1 minute for gas or charcoal, several minutes for stovetop grill), flip crust with a spatula; move to the coolest part of the grill. Top accordingly.
Of course, you can always bake this crust in the oven instead of the grill. Preheat the oven to about 450 degrees and pop in until starts to brown. Sprinkle a little cornmeal on your baking sheet or stone to keep from sticking. Cool slightly before topping your pizza. Use as you would any pre-baked pizza crust.
Makes 8 individual crusts or a couple of bigger ones.
Veggie Pizza with White Sauce: Pictorial Beginning to End
Since this is a blog about cooking and food, I thought I would post some pictures of something that I actually made. There are links to the whole wheat pizza crust, the Alfredo Sauce, etc. in the text below the pictures, just click on the green letters. I also grew the peppers, the broccoli, the spinach and the garlic used for this pizza. (Any of the ingredients that are in all CAPS as you scroll down are links to the recipe or instructions for that particular ingredient. Each has a link back to this page.)
 |
The beginning: A homemade, WHOLE WHEAT PIZZA CRUST that has been generously slathered with my own personal version of ALFREDO SAUCE. (Oops! Sorry the color is a little off...I forgot to put the flash on for this first pic. The rest of them really look like the pizza.)
|
 |
Next: Very large chunks of portabello mushrooms and pickled artichoke hearts.
|
 |
Next: Broccoli florets and fresh spinach. Broccoli is lightly steamed, as is the spinach.
|
 |
| Next: More Broccoli and Red Peppers |
 |
Next: More Alfredo Sauce and more ROASTED RED PEPPERS I also added grated fresh garlic after the previous step but it is obscured by the other veggies. This is the only point where there is any cheese applied. I used just a bit of Mozerella and some more of the parm that was grated to go into the Alfredo Sauce. This is a really substantial "white" veggie pizza and it is FABULOUS!
|
 |
Voila! Baked and ready to eat!
I chose this particular combination of veggies because I chose to use the white Alfredo Sauce, instead of my customary tomato based pizza sauce, which I also make myself. Here is a picture of it bubbling in the pot. This much will make a bunch of pizzas (This batch is going to be canned for winter usage.)
|
.JPG)
.JPG)
GORGEOUS GRAPES
 |
| Over 20 varieties of Scuppernong grapes, havested by the Artful Omnivore, Sept. 2010 |
SCUPPERNONG, NORTH CAROLINA'S OFFICIAL STATE FRUIT
NORTH CAROLINA'S OFFICIAL STATE FRUIT
The Scuppernong (vitis rotundifolia) is a variety of muscadine grape, and has the distinction of being the first grape ever actively cultivated in the United States. It was named for the Scuppernong River, which runs from Washington County to the Albemarle Sound.
The scuppernong is a greenish, or bronze, variety of muscadine. At first it was simply called the Big White Grape. The name Scuppernong originally comes from an Algonquin Indian name, Ascopo, for the sweet bay tree. Ascupernung, meaning place of the Ascopo, appears on early maps of North Carolina as the name of a river in Washington County that runs into the Albemarle Sound. By 1800s, the spelling of the river had become Scuppernong. Soon the name of the town and river came to be applied to the grapes grown in the area. In this roundabout fashion, ascopo, the Algonquin word for sweet bay tree became scuppernong, the word for a variety of wild grape.
ABOUT THE MOTHER VINE
North Carolina is also home to one of the oldest producing grapevines in America. During the 17th and 18th centuries cuttings of the mother vine were placed into production around Scuppernong, the small town in North Carolina described above.
Giovanni de Verrazano noticed this variety as far back as 1524, and explorers for Sir Walter Raleigh (or Ralegh, as it's sometimes spelled) in the 1580's sent back reports from the Outer Banks of grape vines that "…covered every shrub and climbed the tops of high cedars. In all the world, a similar abundance was not to be found." The Roanoke colonists are credited with discovering the Scuppernong "Mother Vineyard," a vine that is now over 400 years old and covers half an acre.
Located at the northern end of Roanoke Island, the Mother Vine and its grapes may have been among those that Philip Amadas and Arthur Barlowe spotted in 1584 during their American expedition, sponsored by Sir Walter Raleigh. Having already toured the most abundant grape-growing regions of Europe, the explorers observed that North Carolina was “so full of grapes, as the very beating and surge of the Sea overflowed them. . . .” and pointed out that “in all the world the like abundance is not to be found.”
What the two saw was probably the agricultural work of Croatoans, who reportedly made wine from the white grape or vitis rotundifolia. These grapes undoubtedly provided sustenance for the early settlers of the Lost Colony.
When Ralph Lane served as Governor of Roanoke Island (1585), the settlement was divided between “planters” and “the colony.” The planters unquestionably cultivated grapes where the Mother Vine now stands.
The actual age of the mother vine has been disputed, although it probably dates from historical evidence for the large vine that dates no farther back than the 1720s. Then, Peter Baum, a Swiss-German vinter and former resident of New Bern, received a land grant for the area on which the Mother Vine now grows. A descendent, Solomon Baum (1813-1898) recalled that in his childhood the vine was the biggest on the island and that he heard his father and grandfather recall the largeness of the vine during their childhoods. This indicates that the vine had been cultivated by Native Americans long before. No one really knows for sure just how old the mother vine really is.
In the spring of 2010 the mother vine suffered damage at the hands of a contractor hired by Dominion Power company to clear weeds from the property where it grows. The damage was caught in time and even though she was sprayed with a powerful herbicide, the owner of the property where the mother lives is confident that the damage was caught in time and that proper actions were taken to save this centuries old heirloom plant that is such a part of the history of North Carolina.
Below are pictures of scuppernongs harvested from vines the grew from cuttings from the mother vine. The vines belong to a family friend who was kind enough to let me pick these . The vines are now about 25 years old. These grapes are sweet, with a slightly musky overtone and are quite delicious. They are smaller than many other scuppernongs and are about the same size as white table grapes. Scuppernongs and muscadines are harvested from late August until frost in this part of N.C.
MY COOKBOOK COLLECTION PART 1
I admit it. I am addicted to cookbooks. I probably have close to 500. I love my cookbooks. I read them like novels...that is where I get some of my inspiration in the kitchen, although I seldom actually follow a recipe. After spending 40+ years cooking for fun and family as well as reading this many cookbooks, I am pretty well versed in the culinary arts. Although I am a terrible baker...too much chemistry involved.
When I was moving back in June, I decided I had way too many cook books to move into my new place als so I spent two entire days going through them, deciding which ones I could part with. The following text (in italics) is the ad I placed. I had a lot of response but when it came time to actually sell them, I panicked and removed my ad. So basically I still have them all.....plus the other 400 or so that I had already decided that I needed to keep. These aren't even the "good" ones.
Here is the ad I placed for selling the books.
Cookbook Collection $300
I have been collecting cookbooks for over 30 years and I simply have accumulated more than I have shelf space for so I am offered this part of my collection for sale. Almost all of these books are in like new condition and many have never been used in the kitchen. I have listed the average used book price beside of each book. (I used Amazon and other booksellers and averaged the prices from that information) but I only did this for illustration purposes, as I wish to sell the entire collection as one lot. There will be at least 100 books total (counting the ones I did not list by title). Price is firm. Serious Inquiries only.
This is the list that I prepared for interested buyers....it took me 2 more days to look these books up and compile this information....
CLASSICS
The Joy of Cooking (1973 edition) HB $20.00 LN
Simply Delicious Cooking 2 Kalenuik HB $20.00 LN
1000 Vegetarian Recipes from Around the World HB $25.00 LN
Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals (Paperback)
by Pam Krauss, The Moosewood Collection $15.00 VG
Laurel's Kitchen Robertson/Flinders 2981 edition HB $25.00 VG
Two Fat Ladies Obsessions Paterson/Wright HB $15.00 VG
The Silver Palate Good Times Cookbook Rosso/Lukins PB $8.00 VG
The Silver Palate Cookbook Rosso/Lukins PB $15.00 VG
Great Good Food Rosso PB $10.00 VG(or buy all three for $30.00)
Spago Deserts Bergin HB $8.50 VG
Superchefs Sahler HB $8.00 VG
Deaf Smith Country Cookbook PB $10.00 VG
Frugal Gourmet Cooks with Wine HB $5.00 G
A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Hardcover) by Mary Grant Price (Author), Vincent Price (Author) $35.00 This is the only truly damaged book I have. The front and rear leather covers are near perfect and intact but the top and bottom of the spine fell victim to a new puppy several years ago. There are parts of the leather spine is torn away. I was given the book as a gift in 1974 and have never cooked from it so the interior is almost brand new looking.
New York Times Cookbook (Hardcover) by Craig Claiborne 1990 $10.00 VG
Today's Gourmet and Today's Gourmet II, Light and Healthy Cooking for the 90's, 2 Books Jacques Pepin (Author) Paperback $12.00 VG (These 2 books are currently unavailable on Amazon...)
VEGETARIAN/WHOLE FOODS/HEALTHY EATING
Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet (Paperback) by Vesanto Melina, Brenda Davis $3.00 VG
Vegetarian Express Atlas/Kayte $3.00 VG
Vegetable Heaven Katzen $5.00 VG
Traditional Vegetarian Cooking (Crank's) Caner $3.00 VG
No Red Meat Shriver/Tinsley HB $3.00 VG
Great Bean Book E. Berry $3.00 VG
Secrets from a Vegetarian Kitchen Abensur $3.00 VG
Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes (Paperback) by Jeanne Lemlin $5.00 VG
Vegan Planet Robertson PB $15.00 N
Healthy Hedonist Kornfeld PB $12.00 LN
The Complete Encyclopedia of Vegetables & Vegetarian Cooking (Hardcover) by Roz Denny $18.00 VG
Feasting on Raw Foods Rodale (1980 ed) HB $9.00 VG
Rodales Garden Fresh Cooking HB $10.00 VG
Vegetarian Cooking (Rd Home Handbooks) (Paperback)
by Sarah Brown (Editor) $3.00 VG
Internationbal Meatless Cookbook HB Hewitts $3.00 VG
The Practical Encyclopedia of Whole Foods: With Recipes for Health and Healing (Paperback) by Nicola Graimes $6.00 VG
Earl Mindels Food as Medicine
Heinnemans Encyc. of Healing Foods
The Ultimate Smoothie Book: 130 Delicious Recipes for Blender Drinks, Frozen Desserts, Shakes, and More! (Paperback)
by Cherie Calbom $5.00 LN
The Complete Encyclopedia of Natural Healing (A Comprehensive A-Z listing of Common and Chronic Illnesses and Their Proven Natural Treatments) Gary Null HB $5.00 VG
The Joy of Juicing Recipe Guide: Creative Cooking With Your Juicer (Paperback) by Gary Null (Author), Shelly Null (Author) $4.00 VG
The Vegetarian Handbook: Eating Right for Total Health (Paperback) by Gary Null $4.00 VG
Christina Cooks: Everything You Always Wanted to Know About Whole Foods But Were Afraid to Ask (Paperback) by Christina Pirello $10.00 VG
Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy Eating (Paperback) by Christina Pirello $6.00 VG CONDITION BUT THE BOOK HAS BEEN TABBED BY THE PREVIOUS OWNER
Enlightened Home Cooking Reisman PB $3.00 VG
Earthbound Farms Food to Live By $5.00 LN
Prevention's Super Food Cookbook $3.00 VG
Eat Fresh, Stay Healthy Tony Tantillo (Author), Sam Gugino (Author) (Paperback) $3.00
Dr. Goodenough's Home Cures And Herbal Remedies
Josephus Goodenough (Editor) Hardcover $12.00 LN
The healing foods :the ultimate authority on the curative power of nutrition Patricia Hausman (Author) HB $3.00 VG
Great Health Hints & Handy Tips (Reader's Digest General Books) Alma E. Guinness (Editor) HB $3.00 VG
FOODS THAT HARM FOODS THAT HEAL (Hardcover) by Illustrated by Yes No Author (Author) $10.00 VG
Low-Fat Living Cookbook: 250 Easy, Great-Tasting Recipes (Paperback) by Leslie L. Cooper $8.00 VG
Reader's Digest Great Recipes for Good Health Inge N. Dobelis (Editor), William Pell (Photographer) HB $3.00 VG
Encyclopedia of Fruits, Vegetables, Nuts and Seeds for Healthful Living Joseph M. Kadans (Author) Hardcover $6.50 VG
ITALIAN COOKBOOKS
The Babbo Cookbook Batali HB $20.00 VG
The Best 125 Meatless Italian Dishes Paperback Susann, and Geiskipf-Hadler, Susann, and Toomay, Mindy Geiskopf-Hadler (Author) $3.00 VG
Henry Hill's The Wiseguy Cookbook PB $10.00 VG
Food to Die For The Kay Scarpetta Cookbook Cornwell HB $12.00 VG
Biba's Italian Kitchen HB + Tratorria Cooking PB Biba Caggiano $4/ea or $7.50/both VG
The Top One Hundred Italian Dishes (Paperback) by Diane Seed $3.00 vg
GRILLING
Adventures in Grilling Hirsch $5.00 VG
Indoor Grilling Time Life $5.00 VG
The Grilling Book Halow $6.50 VG
Backyard Barbecue (Williams-Sonoma Lifestyles , Vol 11, No 20) Phillip Stephen Schulz (Author), Chuck Williams (Author, Editor), Richard Eskite (Illustrator) $5.00 VG
Great Grillin' Cookbook: Over 100 Exciting Ideas for Every Taste, Plus Grilling Methods and Serving Tips
Annette Yates (Author) $6.50 VG
REGIONAL AND SPECIAL INTEREST COOKBOOKS
Beyond Macaroni and Cheese Mary Beth Lagerborg (Author), Karen Parks (Author) Softcover $5.00 VG
Secrets of Fat-Free Cooking : Over 150 Fat-Free and Low-Fat Recipes from Breakfast to Dinner-Appetizers to Desserts Sandra Woodruff (Author) 1995 edition $6.00
Fat-free Baking Sandra Woodruff (Author) 1994 edition $6.00
Two Dollar Dinners Meals and Menus for $2 Paul Gayler (Author) Hardcover $3.00 G
365 Ways to Cook Chicken: Simply the Best Chicken Recipes You'll Find Anywere! (Hardcover) by Cheryl Sedaker (1986 edition) $7.00 VG
Down- Home Wholesome Danella Carter Hardcover $12.00 VG
Recipes From Provence Andre Maureau (Author) Paperback $5.00 VG
NEW Home Cheesemaking Ricki Carroll $10.00 N
Special Teas M. Dalton King (Author), Katrina Deleon (Photographer) $10.00 VG
Irish Country Cooking Minogue HB $3.00 VG
New Southern Cooking Dupree HB $8.00 VG
The Northwoods Cookbook HB Simkins $3.00
Cezanne and the Provencal Table Plazz/Saulnier/Naudin HB $10.00 G (has a gouge on spine)
The Only Texas Cookbook Eckhardt PB $5.00 VG
The Flavors of Bon Appetit Volume 6 HB $4.00 VG
Bon Appetit Kitchen Collection HB $4.00 VG
Cooking Light Annual 2006 HB $4.00 VG
Food and Wine America's Best Chefs 1995 HB $4.00 VG
Food and Wine Best of 1993, 1997, 2002, 2006 HB $4.00/ea VG
How Cooking Works Rosenthal HB $3.00 G
Jenny Craig Simple Pleasures Cookbook Craig HB $5.00 G
Wild Women in the Kitchen: 101 Rambunctious Recipes & 99 Tasty Tales Nicole Alper (Author), Lynette Rohrer (Author), Wild Women Association (Corporate Author) $3.00 VG
The Great American Seafood Cookbook Susan Herrmann Loomis (Author) Paperback $3.00 VG
There are also 20+ miscellaneous paperback and small specialty books to be included but there are too may titles to list and price individually here.
When I was moving back in June, I decided I had way too many cook books to move into my new place als so I spent two entire days going through them, deciding which ones I could part with. The following text (in italics) is the ad I placed. I had a lot of response but when it came time to actually sell them, I panicked and removed my ad. So basically I still have them all.....plus the other 400 or so that I had already decided that I needed to keep. These aren't even the "good" ones.
Here is the ad I placed for selling the books.
Cookbook Collection $300
I have been collecting cookbooks for over 30 years and I simply have accumulated more than I have shelf space for so I am offered this part of my collection for sale. Almost all of these books are in like new condition and many have never been used in the kitchen. I have listed the average used book price beside of each book. (I used Amazon and other booksellers and averaged the prices from that information) but I only did this for illustration purposes, as I wish to sell the entire collection as one lot. There will be at least 100 books total (counting the ones I did not list by title). Price is firm. Serious Inquiries only.
This is the list that I prepared for interested buyers....it took me 2 more days to look these books up and compile this information....
CLASSICS
The Joy of Cooking (1973 edition) HB $20.00 LN
Simply Delicious Cooking 2 Kalenuik HB $20.00 LN
1000 Vegetarian Recipes from Around the World HB $25.00 LN
Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals (Paperback)
by Pam Krauss, The Moosewood Collection $15.00 VG
Laurel's Kitchen Robertson/Flinders 2981 edition HB $25.00 VG
Two Fat Ladies Obsessions Paterson/Wright HB $15.00 VG
The Silver Palate Good Times Cookbook Rosso/Lukins PB $8.00 VG
The Silver Palate Cookbook Rosso/Lukins PB $15.00 VG
Great Good Food Rosso PB $10.00 VG(or buy all three for $30.00)
Spago Deserts Bergin HB $8.50 VG
Superchefs Sahler HB $8.00 VG
Deaf Smith Country Cookbook PB $10.00 VG
Frugal Gourmet Cooks with Wine HB $5.00 G
A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Hardcover) by Mary Grant Price (Author), Vincent Price (Author) $35.00 This is the only truly damaged book I have. The front and rear leather covers are near perfect and intact but the top and bottom of the spine fell victim to a new puppy several years ago. There are parts of the leather spine is torn away. I was given the book as a gift in 1974 and have never cooked from it so the interior is almost brand new looking.
New York Times Cookbook (Hardcover) by Craig Claiborne 1990 $10.00 VG
Today's Gourmet and Today's Gourmet II, Light and Healthy Cooking for the 90's, 2 Books Jacques Pepin (Author) Paperback $12.00 VG (These 2 books are currently unavailable on Amazon...)
VEGETARIAN/WHOLE FOODS/HEALTHY EATING
Becoming Vegetarian: The Complete Guide to Adopting a Healthy Vegetarian Diet (Paperback) by Vesanto Melina, Brenda Davis $3.00 VG
Vegetarian Express Atlas/Kayte $3.00 VG
Vegetable Heaven Katzen $5.00 VG
Traditional Vegetarian Cooking (Crank's) Caner $3.00 VG
No Red Meat Shriver/Tinsley HB $3.00 VG
Great Bean Book E. Berry $3.00 VG
Secrets from a Vegetarian Kitchen Abensur $3.00 VG
Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healthy Meatless Recipes (Paperback) by Jeanne Lemlin $5.00 VG
Vegan Planet Robertson PB $15.00 N
Healthy Hedonist Kornfeld PB $12.00 LN
The Complete Encyclopedia of Vegetables & Vegetarian Cooking (Hardcover) by Roz Denny $18.00 VG
Feasting on Raw Foods Rodale (1980 ed) HB $9.00 VG
Rodales Garden Fresh Cooking HB $10.00 VG
Vegetarian Cooking (Rd Home Handbooks) (Paperback)
by Sarah Brown (Editor) $3.00 VG
Internationbal Meatless Cookbook HB Hewitts $3.00 VG
The Practical Encyclopedia of Whole Foods: With Recipes for Health and Healing (Paperback) by Nicola Graimes $6.00 VG
Earl Mindels Food as Medicine
Heinnemans Encyc. of Healing Foods
The Ultimate Smoothie Book: 130 Delicious Recipes for Blender Drinks, Frozen Desserts, Shakes, and More! (Paperback)
by Cherie Calbom $5.00 LN
The Complete Encyclopedia of Natural Healing (A Comprehensive A-Z listing of Common and Chronic Illnesses and Their Proven Natural Treatments) Gary Null HB $5.00 VG
The Joy of Juicing Recipe Guide: Creative Cooking With Your Juicer (Paperback) by Gary Null (Author), Shelly Null (Author) $4.00 VG
The Vegetarian Handbook: Eating Right for Total Health (Paperback) by Gary Null $4.00 VG
Christina Cooks: Everything You Always Wanted to Know About Whole Foods But Were Afraid to Ask (Paperback) by Christina Pirello $10.00 VG
Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy Eating (Paperback) by Christina Pirello $6.00 VG CONDITION BUT THE BOOK HAS BEEN TABBED BY THE PREVIOUS OWNER
Enlightened Home Cooking Reisman PB $3.00 VG
Earthbound Farms Food to Live By $5.00 LN
Prevention's Super Food Cookbook $3.00 VG
Eat Fresh, Stay Healthy Tony Tantillo (Author), Sam Gugino (Author) (Paperback) $3.00
Dr. Goodenough's Home Cures And Herbal Remedies
Josephus Goodenough (Editor) Hardcover $12.00 LN
The healing foods :the ultimate authority on the curative power of nutrition Patricia Hausman (Author) HB $3.00 VG
Great Health Hints & Handy Tips (Reader's Digest General Books) Alma E. Guinness (Editor) HB $3.00 VG
FOODS THAT HARM FOODS THAT HEAL (Hardcover) by Illustrated by Yes No Author (Author) $10.00 VG
Low-Fat Living Cookbook: 250 Easy, Great-Tasting Recipes (Paperback) by Leslie L. Cooper $8.00 VG
Reader's Digest Great Recipes for Good Health Inge N. Dobelis (Editor), William Pell (Photographer) HB $3.00 VG
Encyclopedia of Fruits, Vegetables, Nuts and Seeds for Healthful Living Joseph M. Kadans (Author) Hardcover $6.50 VG
ITALIAN COOKBOOKS
The Babbo Cookbook Batali HB $20.00 VG
The Best 125 Meatless Italian Dishes Paperback Susann, and Geiskipf-Hadler, Susann, and Toomay, Mindy Geiskopf-Hadler (Author) $3.00 VG
Henry Hill's The Wiseguy Cookbook PB $10.00 VG
Food to Die For The Kay Scarpetta Cookbook Cornwell HB $12.00 VG
Biba's Italian Kitchen HB + Tratorria Cooking PB Biba Caggiano $4/ea or $7.50/both VG
The Top One Hundred Italian Dishes (Paperback) by Diane Seed $3.00 vg
GRILLING
Adventures in Grilling Hirsch $5.00 VG
Indoor Grilling Time Life $5.00 VG
The Grilling Book Halow $6.50 VG
Backyard Barbecue (Williams-Sonoma Lifestyles , Vol 11, No 20) Phillip Stephen Schulz (Author), Chuck Williams (Author, Editor), Richard Eskite (Illustrator) $5.00 VG
Great Grillin' Cookbook: Over 100 Exciting Ideas for Every Taste, Plus Grilling Methods and Serving Tips
Annette Yates (Author) $6.50 VG
REGIONAL AND SPECIAL INTEREST COOKBOOKS
Beyond Macaroni and Cheese Mary Beth Lagerborg (Author), Karen Parks (Author) Softcover $5.00 VG
Secrets of Fat-Free Cooking : Over 150 Fat-Free and Low-Fat Recipes from Breakfast to Dinner-Appetizers to Desserts Sandra Woodruff (Author) 1995 edition $6.00
Fat-free Baking Sandra Woodruff (Author) 1994 edition $6.00
Two Dollar Dinners Meals and Menus for $2 Paul Gayler (Author) Hardcover $3.00 G
365 Ways to Cook Chicken: Simply the Best Chicken Recipes You'll Find Anywere! (Hardcover) by Cheryl Sedaker (1986 edition) $7.00 VG
Down- Home Wholesome Danella Carter Hardcover $12.00 VG
Recipes From Provence Andre Maureau (Author) Paperback $5.00 VG
NEW Home Cheesemaking Ricki Carroll $10.00 N
Special Teas M. Dalton King (Author), Katrina Deleon (Photographer) $10.00 VG
Irish Country Cooking Minogue HB $3.00 VG
New Southern Cooking Dupree HB $8.00 VG
The Northwoods Cookbook HB Simkins $3.00
Cezanne and the Provencal Table Plazz/Saulnier/Naudin HB $10.00 G (has a gouge on spine)
The Only Texas Cookbook Eckhardt PB $5.00 VG
The Flavors of Bon Appetit Volume 6 HB $4.00 VG
Bon Appetit Kitchen Collection HB $4.00 VG
Cooking Light Annual 2006 HB $4.00 VG
Food and Wine America's Best Chefs 1995 HB $4.00 VG
Food and Wine Best of 1993, 1997, 2002, 2006 HB $4.00/ea VG
How Cooking Works Rosenthal HB $3.00 G
Jenny Craig Simple Pleasures Cookbook Craig HB $5.00 G
Wild Women in the Kitchen: 101 Rambunctious Recipes & 99 Tasty Tales Nicole Alper (Author), Lynette Rohrer (Author), Wild Women Association (Corporate Author) $3.00 VG
The Great American Seafood Cookbook Susan Herrmann Loomis (Author) Paperback $3.00 VG
There are also 20+ miscellaneous paperback and small specialty books to be included but there are too may titles to list and price individually here.
My Most Excellent Preparation of Pork
Dave and I loved Mexican food. It was our all time favorite. Well prepared Mexican food is generally very simple yet the combination of ingredients enhanced by the use of spices is something that you really have to taste to understand. It is not all about hot, it is not all about meat. Some of my favorite Mexican dishes are completely vegetarian. Too bad so many Americans think of Taco Bell as the benchmark of Mexican cuisine.
But that is not what I am posting about today. I am posting "my most excellent preparation of pork" for use in Mexican recipes. You can use this recipe for other dishes, but it is especially spiced for Mexican dishes.
This cooking method will work very well with just about any cut of pork, except something cured, of course. Since it is going to be slow cooked, you can buy something less expensive like country ribs and get great results. In fact, I wouldn't waste my money on a more expensive cut of meat for this recipe. It is pretty "rustic".
You will need either a large cast iron skillet with a heatproof lid or any other container (casserole dish, etc) that you can put into the oven and that your meat will fit into with the lid securely closed. You can also do this in a slow cooker, which is just about perfect, actually.
Take your pork and rub it generously with salt and pepper. I use medium coarse sea salt and fresh cracked black pepper but plain old salt and pepper will do fine. If the meat is particularly fatty, you might want to trim it, which is fine. Just don't remove all of the fat....some fat helps the flavors of the seasonings permeate the meat.
Put the meat in your pot, pan, dish, etc. and place at least 6 cloves of fresh garlic in the meat. If you have a large roast, cut crossed slits into it and stuff the cloves in; if you have ribs, push the cloves down between the pieces of meat. You do not want to leave the cloves sitting on top. You want the juices from the cooking meat to mingle with the garlic so that the flavor is distributed through the meat.
Next place 10-12 whole bay leaves on, around and under the meat. Put on the lid and place in a 350 degree oven. Let meat cook for about 40 minutes, turn once and replace the lid and cook for another 30-40 minutes. When you turn the meat, the garlic and bay leaves may break up which is fine. Once that first 40 minutes of cooking has passed, it really doesn't matter where the garlic and leaves are any more. Lower the heat to 300 degrees and let meat cook, covered for at least another hour or longer. Turn off the heat and let the meat remain in the oven for another 30 minutes or until the heat in the oven is down around 200 degrees.
But that is not what I am posting about today. I am posting "my most excellent preparation of pork" for use in Mexican recipes. You can use this recipe for other dishes, but it is especially spiced for Mexican dishes.
This cooking method will work very well with just about any cut of pork, except something cured, of course. Since it is going to be slow cooked, you can buy something less expensive like country ribs and get great results. In fact, I wouldn't waste my money on a more expensive cut of meat for this recipe. It is pretty "rustic".
You will need either a large cast iron skillet with a heatproof lid or any other container (casserole dish, etc) that you can put into the oven and that your meat will fit into with the lid securely closed. You can also do this in a slow cooker, which is just about perfect, actually.
Take your pork and rub it generously with salt and pepper. I use medium coarse sea salt and fresh cracked black pepper but plain old salt and pepper will do fine. If the meat is particularly fatty, you might want to trim it, which is fine. Just don't remove all of the fat....some fat helps the flavors of the seasonings permeate the meat.
Put the meat in your pot, pan, dish, etc. and place at least 6 cloves of fresh garlic in the meat. If you have a large roast, cut crossed slits into it and stuff the cloves in; if you have ribs, push the cloves down between the pieces of meat. You do not want to leave the cloves sitting on top. You want the juices from the cooking meat to mingle with the garlic so that the flavor is distributed through the meat.
Next place 10-12 whole bay leaves on, around and under the meat. Put on the lid and place in a 350 degree oven. Let meat cook for about 40 minutes, turn once and replace the lid and cook for another 30-40 minutes. When you turn the meat, the garlic and bay leaves may break up which is fine. Once that first 40 minutes of cooking has passed, it really doesn't matter where the garlic and leaves are any more. Lower the heat to 300 degrees and let meat cook, covered for at least another hour or longer. Turn off the heat and let the meat remain in the oven for another 30 minutes or until the heat in the oven is down around 200 degrees.
- The cooking times given above are generally correct. However the actual time will depend on the quantity of meat being cooked. I have cooked a Boston butt for as long as 4 hours using this method and I have cooked meaty ribs for 2 hours. If you are unsure about whether the meat is done or not, cut into it and if it is still pink, cook it until it isn't.
- Long, slow cooking like this makes it hard for the meat not to be completely and thoroughly cooked, unless it is an unusually large or thick piece. If you use a meat thermometer, you want the interior temp to be at least 160 degrees at the thickest part of your cut of meat. I personally never use a meat thermometer for something like this because of the length of time it is being cooked.
- If you are using your slow cooker, you can put the meat on to cook in the morning and it should be ready by dinner time. Use the lower setting if you will be cooking the meat for 6-8 hours.The high setting would probably yield meat that was done in about 4-5 hours.
Take the meat out of the the pan and place on a plate or other surface where you can remove any bone, fat, etc. Shred the meat with your fingers. I remove any bay leaves that are left in the pot and put the shredded meat back into the juices from cooking, stir well and let the meat "rest" for a few minutes.
Once the meat is cooked, use it as a filling for tacos, enchiladas, burritos, etc. Or make up some homemade BBQ sauce and use if for sandwhiches. It is tasty enough to server solo, too, so the possibilities for pork cooked this way are just about endless.
Once the meat is cooked, use it as a filling for tacos, enchiladas, burritos, etc. Or make up some homemade BBQ sauce and use if for sandwhiches. It is tasty enough to server solo, too, so the possibilities for pork cooked this way are just about endless.
"Martha Stewart-like" Carmelized Root Veggie Roast
 |
| Specialty Carrot, harvested New Moon Farm Organics, Spring 2009 |
Combination of: Carrots, beets, turnips, parsnips, rutabaga, butternut squash or any other winter squash, alone or in any combination.There is no wrong combination of these veggies. You could add one quartered onion which will add another dimension to this recipe, but don't use too much, as the strong flavor of onions will take over the dish. I generally use about a cup each of the sweeter veggies and 1/2 cup each of the rest, except for that onion thing.
1/2 cup honey or brown sugar*
1/4 cup Balsamic Vinegar
2 Tbs. Butter or margarine
Generous dash of ground cardamom, ginger and cloves
1/2 cup honey or brown sugar*
1/4 cup Balsamic Vinegar
2 Tbs. Butter or margarine
Generous dash of ground cardamom, ginger and cloves
Sprinkle of sea salt
(If you are just using mostly carrots and/or parsnips, don't overdo the spices. It will overpower the flavor of the carrots/parships.)
Over med-Low heat, melt the butter in a small saucepan, add the honey and blend. Add the vinegar and stir until all three ingredients are mixed thoroughly. Add spices, stir and let ingredients "rest" for about 5 minutes. Place your veggies in a glass baking dish, in one layer, pour over the glaze and place in a 325-350 degree oven. Slow roast, turning periodically, until glaze begins to carmelize. The time this requires will depend on the size you cut your veggies and the temp you use. If you want this recipe to go quicker, partially cook (boiling or microwave) the veggies before you put in to roast. This may wash out the flavor a bit, but it will shave off 1/3 of the cooking time.
Over med-Low heat, melt the butter in a small saucepan, add the honey and blend. Add the vinegar and stir until all three ingredients are mixed thoroughly. Add spices, stir and let ingredients "rest" for about 5 minutes. Place your veggies in a glass baking dish, in one layer, pour over the glaze and place in a 325-350 degree oven. Slow roast, turning periodically, until glaze begins to carmelize. The time this requires will depend on the size you cut your veggies and the temp you use. If you want this recipe to go quicker, partially cook (boiling or microwave) the veggies before you put in to roast. This may wash out the flavor a bit, but it will shave off 1/3 of the cooking time.
Remember that in a dish like this, when you are adding spices, start with a little and add if needed. You can always add more, but it is hard to take them out....and always taste as you go. Everyone tastes things differently and just because you have a basic recipe doesn't mean you can't add you own touches. This doesn't work with baking, however, where there is a lot of chemistry at work.
* Note about brown sugar: Brown sugar is just processed white sugar that has been sprayed with molasses or, heaven forbid, corn syrup. This means if you are using storebought brown sugar, you are still using processed white sugar. Fortunately, it is very easy to make your own brown sugar with "healthier" ingredients. I use some sort of organic evaporated cane juice crystals, to which I add local molasses or sorghum. Just pour the molasses/sorghum into the sugar (or use the blender...that is faster) and stir until you get the level of "brown" you desire. Obviously, the more molasses you add the "browner" the sugar. Tastes way better, too.
 |
| Assorted Heirloom Beets, harvested New Moon Farm Organics, Fall 2009 |
Rick Bayless is my culinary hero
For those of you who don't know Rick Bayless, let me enlighten you. The following is the first paragraph on his website, under the heading About Rick Bayless.
"Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America."
To me that is like saying that George Washington Carver liked peanuts. Rick Bayless has single handedly (in my mind) turned America onto the wonders, the richness, the sophistication and the earthiness that is Mexican food. His cookbooks, television show - Mexico, One Plate at a Time, his line of products under the Frontera label (which are readily available at most local food stores now) are a showcase for his dedication to his passion, authentic and regional Mexican cuisine.
Another reason Rick is my hero is for his dedication to using local produce and ingredients in his restaurants. He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and the principles of organic growing.
"The Frontera Farmer Foundation, a 501 (c)(3) nonprofit organization, is committed to promoting small, sustainable farms serving the Chicago area by providing them with capital development grants. The Foundation envisions a year-round interchange between sustainable farmers and consumers, including farmers' market patrons and chefs, in which seasonal local agriculture provides the foundation for sustainable regional cuisine."
"Great food, like all art, enhances and reflects a community’s vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture."
—Rick Bayless, Proprietor of Frontera Grill and Topolobampo
Rick is also active in Share Our Strength, the nation's largest hunger advocacy organization.
To learn about Rick, his books, his restaurants, etc. go to RickBayless.com and get more information there.
To me that is like saying that George Washington Carver liked peanuts. Rick Bayless has single handedly (in my mind) turned America onto the wonders, the richness, the sophistication and the earthiness that is Mexican food. His cookbooks, television show - Mexico, One Plate at a Time, his line of products under the Frontera label (which are readily available at most local food stores now) are a showcase for his dedication to his passion, authentic and regional Mexican cuisine.
Another reason Rick is my hero is for his dedication to using local produce and ingredients in his restaurants. He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and the principles of organic growing.
"The Frontera Farmer Foundation, a 501 (c)(3) nonprofit organization, is committed to promoting small, sustainable farms serving the Chicago area by providing them with capital development grants. The Foundation envisions a year-round interchange between sustainable farmers and consumers, including farmers' market patrons and chefs, in which seasonal local agriculture provides the foundation for sustainable regional cuisine."
"Great food, like all art, enhances and reflects a community’s vitality, growth and solidarity. Yet history bears witness that great cuisines spring only from healthy local agriculture."
—Rick Bayless, Proprietor of Frontera Grill and Topolobampo
Rick is also active in Share Our Strength, the nation's largest hunger advocacy organization.
To learn about Rick, his books, his restaurants, etc. go to RickBayless.com and get more information there.
Subscribe to:
Posts (Atom)