Tomatillo Guacamole

I used produce today that I can honestly say, I have never purchased at a grocery store before.  I decided to make a guacamole/salsa out of the three tomatillos that arrived in our CSA order.  Tomatillos are much like tomatoes, only green so I used them to make a guacamole.  I really enjoyed the guacamole with just gluten-free chips.

Tomatillo Guacamole


by Tiffany

3 tomatillos, husked and chopped
2 tablespoons onion, chopped
1 garlic clove, crushed
1 avocado, smashed
1/2 lime, juiced
sea salt
dash of hot sauce

1. Mix tomatillos, onion, garlic clove, and avocado to bowl and mix to combine.
2. Squeeze 1/2 lime over mixture, add sea salt to taste, and a dash of hot sauce.  Mix to combine.  Serve with chips.

ENJOY!!!

Zucchini and Potato Hash

I made this for breakfast today to use some of the veggies from the CSA order.  G and I loved it!  I was proud, all of the veggies (except for the spinach) came from the CSA, which means all fresh, local veggies.  I thought it looked really pretty, all on the cutting board together.

Zucchini and Potato Hash


from The Whole Life Nutrition Cookbook p. 118

1 to 2 tablespoons extra virgin olive oil
1 small onion, cut into half moons
5 to 6 small yellow or red potatoes, sliced into thin rounds
2 medium zucchini, sliced into thin rounds
1/2 bunch of black kale, chopped small (I didn't have this, so I used spinach)
(I also added 1 italian pepper, chopped)
1 to 2 teaspoons dried thyme (I used an organic no-salt seasoning that I buy at Costco instead)
1 teaspoon garlic powder, or 1 clove crushed garlic (I used italian garlic)
sea salt or Herbamare to taste (I used Herbamare - I love this stuff!)

1. In a large stainless steel (11-inch works well) or cast iron skillet, heat olive oil over medium heat.
2. Add onions and saute for 2 to 3 minutes.  Add potatoes and stir into the onions.  Put a cover on the skillet and let cook for about 5 to 7 minutes, stirring occasionally and adding any necessary water to prevent burning.
3. Then add zucchini slices, kale (or spinach and pepper), thyme (or other seasoning), garlic, and salt/Herbamare; gently mix.  Put the cover back onto the skillet and cook for another few minutes until the zucchini and kale (spinach) are tender, stirring occasionally.  Taste and add more salt/Herbamare if necessary.

My notes:
- I cooked the potatoes for longer than 5 to 7 minutes, probably more like 10 to 12 minutes.
- I also added about a half a cup of water to the potatoes every few minutes, probably adding 1 1/2 to 2 cups total, which helped soften the potatoes without making them greasy from oil.
- I also added about a half a cup of water when I added the zucchini mixture.

ENJOY!!!

Baked Cauliflower

I fell behind a little this week and meant to keep posting all the delicious, wonderful recipes that my SIL, A, made for us while G was in the hospital and first home.  I am going to try and catch up in the next day.  I thought everything was wonderful and really enjoyed her own creation, Baked Cauliflower.  It was wonderful and so simple, I already made it yesterday again.

Baked Cauliflower


by my sister-in-law

1 head of cauliflower
2 tablespoons of Extra Virgin Olive Oil (or so)
1 teaspoon of salt, pepper, and garlic powder (or so)

1. Cut cauliflower into bite sized pieces.
2. Place cauliflower in bowl, coat lightly with olive oil.
3. Place cauliflower on a large baking sheet and sprinkle with salt, pepper, and garlic powder.
4. Bake at 450 degrees until browned, stirring frequently.
5. Broil cauliflower at the very end for added crunch.

ENJOY!!!

Very Green Juice

So, as I posted, we received our first CSA order this week.  I decided to throw some stuff together in the juicer the next morning for a quick, nutritious glass.  Wow, was it green!  I really enjoyed it but I would say that if you are first starting to juice, this may not be a recipe to try early on.  I used the entire bunch of green top carrots, including the tops.  On our packing list, it noted that the green tops of carrots can help refresh your breath and has antiseptic properties that can help heal injuries in the mouth - that it was interesting so I wanted to share.

Very Green Juice

by Tiffany

1 bunch of green top carrots (include tops)
1 cucumber
1 bunch of seasme greens (include stems)
1 medium apple
1/2 of a small lemon
1 head of broccoli

Clean produce with wash, put in machine and start juicing.  Add plenty of ice to the drink.

ENJOY!!!

First CSA order

So, it's been a crazy week around the house with G's injury, surgery, and much anticipated arrival back home.  He is doing well, considering surgery was only one week ago and the girls and I are happy that he is home.  The girls are super excited to have picnic dinners with Daddy in the family room when he is ready and more active.

During this crazy time, we had our first CSA order to pick-up.  I didn't get a chance to take pictures but I am SO happy that we joined.  It is quite a bit of produce that we received Thursday morning and we are already down to 2 eggplants, 2 cucumbers, 1 small onion, and a little bit of italian garlic.  We had a few different reasons that we decided to join.  First, it seemed like a great deal for local, fresh, organic produce. Additionally, I thought it would encourage us to eat even more veggies as well as eat more of a variety of veggies than what I always seem to buy.  I know this second part is already coming true.  I made beets in a dish today and loved it.  I have only ever purchased and cooked with beets once before and I admit, I didn't really care for the salad.  I loved this dish today and will be making it again.  (And, I will post it too.)


  Here is our list from our first order:

Bunch of Green Top Carrots
2 Italian Frying Peppers
Bag of gold potatoes (about 12)
2 Eggplants
6 ears of sweet corn (which was fantastic!)
Bunch of Red Beets
2 Summer Squash
3 Cucumbers
5 Sweet Spanish Onions
Head of Italian Garlic
2 Small Heads of Broccoli
Thai Basil
3 Tomatillos
Bunch of Sesame Greens
Melon
Container of Raspberries

Whew!  Quite a delicious list!

Spinach Asparagus Risotto

So, my sweet SIL, A, had offered to make gluten-free, vegetarian meals for us this week with G being in the hospital.  I can't express how much I appreciate it and she is just wonderful!  She brought over the first meal she made which was Spinach Asparagus Risotto and Flourless Peanut Butter Cookies.  Everything was delicious and I brought it to the hospital for G and he loved it too!


Spinach Asparagus Risotto


based on recipe from Wolfgang Puck's recipe on ABC News


1 pound pencil asaragus, trimmed
4 ounces organic spinach, washed and dried
3 tablespoons butter
3 tablespoons extra virgin olive oil
salt and pepper to taste
1 tablespoon garlic, minced
1 tablespoon shallots, minced
3/4 cups Arborio rice
1/3 cup dry white wine
2 1/2 to 3 cups organic no chicken stock broth, warm (A used Imagine No-Chicken Broth)
pine nuts, toasted
1/2 cup Parmesan cheese, grated (would omit now vegan)
1/3 cup goat cheese, crumbled (would omit now vegan)
1 leak, chopped and pan fried in extra virgin olive oil


1. Cut 3-inch tips off asparagus, blanch
2. Cut the remainder of the asparagus stocks into small pieces, blanch.
3. Put the asapragus stocks and spinach in juicer (blender works too).
4. Pan fry the asparagus tips in 1 tablespoon butter, 1 tablespoon extra virgin olive oil, salt and pepper.  Drain.
5. Add 1 tablespoon butter and 2 tablespoons of extra virgin olive oil in the pan and add the shallots and garlic.  (Do not brown, just soften).
6. Add in rice, coat in oil mixture in the pan and saute.
7. Deglaze the pan with dry white wine and let pan become almost dry.
8. Add 1 laddle (roughly about 4 ounces) of warm stock to the rice.  Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
9. Add another ladle of stock and repeat the procedure until you have added about a total of 2 1/2 cups of stock or the rice is tender but still firm.
10. Add half of the spinach asparagus stock juice.
11. Add more spinach asparagus stock if desired.
12. Add Parmesan and goat cheese.
13. Continue to add stock to the desired consistency, it should be moist and creamy but not runny.  Season with salt and pepper.
14. Garnish with sauteed asparagus.


ENJOY!!!

Cooler Than A Cucumber Salad

As I mentioned, my wonderful friend, M, came to the hospital yesterday.  For dinner, she brought a delicious cucumber salad and fresh pineapple.  I have to admit, I have had an aversion to pineapple since I was in grade school and it was served almost every other day.  Apparently, I ended up thinking that I didn't like pineapple at all.  Sadly, I have kept this view for quite some time and carried it into adulthood.  I always feel like I try new or re-introduce myself to things but somehow missed the pineapple bandwagon.  Anyways, the salad and fresh pineapple was amazing!  I am now officially addicted to pineapple and can't wait to buy it myself.  I also can't wait to make the salad soon.  Thank you again, M!

Cooler Than A Cucumber Salad


from allrecipes.com, Cooler Than A Cucumber Salad

1 large cucumber, peeled and cut into chunks
2 small cucumbers, peeled leaving stripes of skin and sliced
1 large heirloom tomato, seeded and diced
1/3 small onion, finely chopped (M used a red onion)
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoons agave nectar, or more to taste
1 pinch sea salt, or to taste
freshly ground black pepper to taste

1. Place the cumcumber chunks and slices in a large bowl with the tomato and onion.  Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy.  Pour dressing over the vegetables.  Gently toss to coat.  Cover and refrigerate for at least 1 hour before serving.

ENJOY!!!

Balsamic Tempeh Stir-Fry

Yesterday, my wonderfully, supportive friend, M, came and took my mind of things while G was in surgery (as well as went shopping to get him a few things).  But, in addition to all her support, she brought a delicious lunch and dinner (and I didn't have to eat hospital food).  Thank you for all your support and for bringing such wonderful food!

For lunch, she brought Balsamic Tempeh Stir-Fry and it was so good, I had to share post the recipe.  We have made this recipe before.  I really enjoyed all the extra veggies she added (and most were fresh from her garden!).  If you have not tried tempeh before, it is delicious!  I found this bit of infomation on tempeh, it is from the website, vegetarian.about.com.  Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger.  Many commerically prepared brands add other grains, such as barley, and also add spices and extra flavors.  Although it is made from soy, it has a unique taste and is mildly flavorful on it's own, unlike tofu. If you aren't fond of tofu, tempeh is also very high in protein and calcium, as well as beneficial isoflavones, but tastes nothing like tofu.  Tempeh has a textured and nutty flavor.  The brand, Turtle Island Foods, Inc. tempeh is gluten-free as well as possibly others.

Balsamic Tempeh Stir-Fry

from The Whole Life Nutrition Cookbook p. 242

one 8-ounce package tempeh (Turtle Island Foods, Inc. tempeh is gluten free)

3 tablespoons balsamic vinegar

2 tablespoons wheat-free tamari

1 clove garlic, crushed

1 teaspoon Italian seasoning

1 teaspoon paprika

2 tablespoons extra virgin olive oil

1 medium red onion, diced into large pieces

2 cups mushrooms, quartered

1 medium zucchini, cut in chunks

1 large carrot, diced large

1 cup artichoke hearts

1 cup cherry tomatoes

1 cup chopped parsley

1/2 cup chopped basil

(M added yellow squash and green beans)

Cooked brown rice or brown rice pasta

1. Cut the tempeh into 2-inch cubes and place in bowl.  Add the balsamic vinegar, tamari, garlic, and Italian seasoning.  Marinate for at least 30 minutes.  Longer marinating times will produce deeper flavors.

2. In an 11-inch skillet (or wok), heat olive oil over medium heat.  Add tempeh, and cook for about 5 to 10 minutes, turning frequently.  Remove tempeh from pan and place into a bowl, set aside.

3. Add onion and saute for a few minutes, and then add mushrooms, zucchini, and carrots (and squash and green beans).  Stir-fry until vegetables are just tender.

4. Then add the artichoke hearts, cherry tomatoes, fresh parsley and basil, and cooked tempeh.  Stir-fry for about 2 minutes more to let flavors combine.  Serve over brown rice or brown rice pasta.

My notes:

- Next time, I might make extra marinate of the tempeh to put into the stir-fry at the end, before serving.

- I love it over brown rice and like to make the rice in our rice cooker.

- We had leftovers and thought that it tasted even better on the second day!

ENJOY!!!

Zucchini-Scallion Fritters

Remember the zucchini, the size of my arm, I found at the St. Paul Farmers' Market last weekend?  Well, I brought that over to my in-laws on Saturday as well and made zucchini-scallion fritters.  Turns out that an arm-sized zucchini creates an enormous pile of chopped zucchini.

Final product!

Zucchini-Scallion Fritters

based on Everyday Food magazine, Special issue (summer), p. 11

3 medium zucchini (about 1 pound), coarsely chopped (I did double the following ingredients when using such a large zucchini)
coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup brown rice flour (the recipe called for AP flour)
1/2 cup olive oil (the recipe called for vegetable oil)
sour cream, for serving

1. Place zucchini in a colander set in the sink and toss with 1 teaspoon salt; let sit 10 minutes, then press out as much liquid as possible.  Meanwhile, in a large bowl, lightly beat egg, then add zucchini, scallions, flour, and 1/4 teaspoon pepper and stir to combine.
2. In a large skillet, heat oil over medium.  In two batches, drop batter in 2 tablespoonful mounds into oil (I used a grill pan instead, coated with a little butter and fried them).  With a small spatula or butter knife, gently flatten each mound and fry until browned, 2 to 3 minutes per side.  Transfer to paper towels to drain; sprinkle with salt.  Serve with sour cream.

My notes:
- as noted above, I used brown rice and olive oil instead of what the recipe called for.
- I also did not fry them in oil but fried them on a grill pan.

ENJOY!!!

Mexican-Style Grilled Corn

On Saturday morning, we headed out to the Bloomington Farmers' Market and it was gorgeous!  I did admit that I was disappointed in the selection of organic stands represented at this market.  However, we found one great stand that had beautiful organic produce including corn on the cob, scallions, a couple different varieties of eggplants, and cucumbers.  We purchased some corn and I brought it over to my in-laws that evening and made this recipe which I really enjoyed!

Mexican-Style Grilled Corn

from Everyday Food magazine, special issue (summer), p. 7

vegetable oil, for grill
1/3 cup Parmesan cheese, grated
4 ears of corn, husks and silk removed
1 tablespoon unsalted butter, room temperature
coarse salt and pepper
2 tablespoons mayonnaise
1/4 teaspoon chiptotle chile powder (I didn't have this on hand so I used a little chili powder and cumin)
lime wedges, for serving

1. Heat a grill or grill pan to high.  Clean and lightly oil hot grill.  Place Parmesan on a plate; set aside.  Brush corn with butter and season wiht salt and pepper.  Grill corn until kernels are tender and slightly charred, 10 to 12 minutes, let cool slightly.
2. Brush corn with mayonnaise and roll in Parmesan to coat.  Sprinkle with chiptotle chile powder (or chili powder and cumin) and serve with lime wedges.

My notes:
- we followed the recipe and grilled the corn with husks removed.  Next time, I will try soaking the corn ahead of time, grilling the corn with the husks on for part of the time, removing the husks carefully and grilling for the remaining time to get the smoky and charred flavor on it.  The corn did seem to be slightly dried out when directly on grill for the entire time.
- I loved having the lime wedges for squeezing fresh lime juice onto the corn.

ENJOY!!!