Swiss Chard and Chickpeas

Swiss Chard and Chickpeas

Servings: 2 servings

2 tablespoons olive oil

Swiss chard

1/4 cup green garlic (Sub 1/4 c green onions and 1 clove of garlic)

1/2 cup garbanzo beans drained and rinsed

1 teaspoons thyme, crushed with your fingers

1/4 cup feta

1 cup cooked brown rice or quinoa, optional - I precook this and freeze

In a medium skillet, heat 1 tablespoon of olive oil and add in the green garlic (or green onions and garlic).  Stir in garbanzo beans and let cook until they begin to brown slightly (4-5 minutes.)  From there stir in swiss chard, thyme, and remaining tablespoon of olive oil.  Let chard cook saute until it cooks down.  Remove from heat and toss with brown rice and feta. 

Mashed Cheddar Chili Zucchini

This was a tasty side dish and a great way to use up extra zucchini.  The picture is ugly, but it's tasty and easy

Mashed Cheddar Chili Zucchini

 

1/2 tablespoon canola oil or cooking spray

2-3 medium zucchini, halved lengthwise and sliced

1 medium onion, sliced thin

1 4-ounce can diced green chiles, drained

1/4 teaspoon salt

pepper, to taste

1/2 cup grated extra-sharp Cheddar cheese

Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more.

Mash until chunky. Stir in cheese and serve immediately.

Roasted Sweet Potatoes with Teriyaki and Cilantro

This was a super-simple recipe that I made in March.  It was tasty - nothing that blew my mind, but I'd make it again.

Roasted Sweet Potatoes with Teriyaki and Cilantro

6 T (about 1/3 cup) teriyaki sauce (San-J Teriyaki sauce is gluten-free)
3 large sweet potatoes, peeled and cut into ½-in. chunks
6 T (about 1/3 cup) fresh cilantro
pepper to taste

Preheat oven to 400. Coat a baking sheet with aluminum foil, and then coat that with cooking spray. Whisk teriyaki sauce and cilantro together in a bowl. Add sweet potatoes and stir. Put mixture on baking sheet and cook 35-40 minutes, stirring every few min.

Blueberry-Beef Burgers and Spiced Grilled Sweet Potatoes

Tonight was burger night - I've got lots of lean, local, grass-fed beef in my freezer from my meat lady, so I try to plan a meal with ground beef once a week or every other week.  I also always have blueberries in the freezer, lovingly frozen from last summer for fear that I would run out of blueberries, which may cause the world to end.  SO - I thought this recipe looked great AND healthy. We also threw in some Thai seasoning because we like a little spice - add whatever you'd like.  The burgers were really good, very moist, with no hint of blueberry flavor (if you were worried about that).  I assume the blueberries are to just add moisture and healthy filler.  We ate these with a little BBQ sauce and arugula on sandwich thins - we didn't even use cheese, which is quite unusual for us!

Along with the burgers, we made Spiced Grilled Sweet Potatoes, thanks to a surplus of sweet potatoes in my recent market bags.  Lo doesn't really like the flavor of sweet potatoes, but if I make them spicy, he'll eat them without complaint.  These were great on the grill.  He grilled these first and then the burgers, since the burgers take much less time.  They had just enough spice to make them savory (and less sweet potato-ey).  The grill gave them a nice caramelized outside.

Blueberry-Beef Burgers

Adapted from EatingWell

2 1/2 slices whole-wheat bread, crusts removed, torn into pieces (used 3 sandwich thins)

1/2 cup fresh or frozen and thawed blueberries

1 1/2 tablespoon balsamic vinegar

2 1/2 teaspoons Dijon mustard

1 1/2 teaspoon Worcestershire sauce (ran out, so used 1/2 steak sauce, 1/2 soy sauce)

3 cloves garlic, minced

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

16 ounces 90%-lean ground beef

1.Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the processor.)

2.Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four to five equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.

3.Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. A thermometer inserted in the center should register 160°F, if you need numbers to be sure its done. Serve immediately, with toppings of choice - we used BBQ sauce and arugula.

Spiced Grilled Sweet Potatoes

Serves 8

4 medium sweet potatoes (about 3 pounds), scrubbed well

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon chipotle powder

2 tablespoons apple cider vinegar

1/4 cup olive oil

Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant when pierced with a sharp small knife, 5 to 7 minutes. Drain well. When cool, slice potatoes lengthwise.  The skins may slip off as you cut them - feel free to remove them if you want.  

Mix together salt, spices and apple cider vinegar; add oil in a slow stream. Brush this mixture on sweet potatoes.

Grill potatoes on a lightly oiled grill rack over medium heat, until grill marks appear and potatoes are cooked through, about 15 minutes.  Serve warm. I dipped mine in a little BBQ since I already had it on the table for the burgers. 

Easter Dinner: Hawaiian Burgers, Grilled Carrots, and Braised Fingerlings

We didn't visit either of our families for Easter this year.  Sunday holidays are tough because unless we take Monday off, the traffic is so bad coming back to Columbus that it almost makes the drive a little miserable - especially from NE Ohio.  So we have declared Easter "our holiday" for which we stay home and do whatever we want.  We went to Dirty Frank's Hot Dog Palace for brunch and had tasty egg scrambles - his with coney sauce and hot dogs, mine with brisket and spicy corn salsa.  They also came with crispy brown potato cubes and tortilla chips.  He had a Great Lakes brew and then one in which he ordered by asking the server "does the one tap have a mustache on it?"  When she said yes, he said "I'll take whatever that is".  I have a Orange Whip, which tasted exactly like a creamsicle - it had Orange Pop, Whipped Cream Vodka, and Cream.  Awesome.

After napping and watching some tv, we took my bike over to a parking lot to make sure I can still ride (it's been about 20 years since I've ridden a bike)! I didn't wreck, but still see lots of wrecks in my future, just like in my past.  When we got back, we made Easter Dinner: Hawaiian Burgers, Grilled Carrots with Carrot Greens Pesto, and Braised Fingerlings in Smoked Paprika Sauce.

Hawaiian Teriyaki Burgers

Makes 4 burgers

1 pound ground sirloin 

1/2 cup red onions, finely chopped 

1 egg, slightly beaten 

1/3 cup Bread Crumbs or Crushed Tortilla Chips (use chips for gluten-free)

1 teaspoon garlic, minced 

1/4 teaspoon ground black pepper 

3/4 teaspoon chipotle spice rub (use your favorite)

1 1/2 Tablespoons spicy brown mustard 

3 tablespoons Spicy Hawaiian Marinade (from World Market) or Hawaiian Teriyaki Sauce (or choice of sauce) 

vegetable oil, for brushing the grill rack 

4 hamburger buns or sandwich thins (or nothing if gluten-free)

6 fresh pineapple rings, thinly sliced 

 3 tablespoons fresh cilantro, chopped 

Preheat a gas grill to medium-high.  Combine the sirloin,  onion, egg, bread crumbs, garlic, pepper, spice rub, mustard, and sauce in a large bowl. Mix until combined. Divide mixture into 4 equal portions and form patties, slightly larger than bun size.

When grill is ready, brush grill rack with oil. Place patties on rack, cover, and cook, turning once, until done (165‘F), about 7 minutes on each side. Grill pineapple rings after turning burgers, about 2 to 3 minutes on each side. During the last few minutes of cooking, place buns, cut side down, on outer edges of rack to toast lightly.

To assemble burgers, on each roll bottom, place a burger and a grilled pineapple ring. Brush bun tops with sauce, sprinkle with ½ tbsp of cilantro and serve.

Fingerling Potatoes Braised with Pepper and Paprika
Adapted from Fat Free Vegan Kitchen

olive oil spray
½ cup minced red onion
3 cloves garlic, minced
1 tablespoon tomato paste
1 ½ teaspoon smoked paprika

1 teaspoon pepper
½ teaspoon cayenne pepper
1 1/2 pounds fingerling potatoes or small red potatoes
2 ½ cups vegetable broth
1/2 teaspoon salt

2 teaspoons corn starch

½ cup cold water
1 tablespoon fresh oregano leaves (optional)

Wash the potatoes and cut potatoes in half, except smaller or thin potatoes, which can be left whole.

Spray a pan lightly with olive oil. Over medium-high heat, sauté the red onion for about 3 minutes. Add the garlic and cook for another minute. Add the tomato paste, spices, and potatoes and toss to coat. Stir in the vegetable broth, add salt to taste, and cover. Cook on low for about 25 – 30 minutes, until potatoes are tender.  Remove the cover and increase the heat. Cook, stirring regularly, until the broth has cooked down to about half. Remove the potatoes to a serving bowl with a slotted spoon.  Stir corn starch into the cold water until smooth and add to the sauce.  Stir and continue cooking until thickened to desired level.   Add the oregano and pour over the potatoes to coat with sauce.

Grilled Carrots with Carrot Greens Pesto(makes 4 servings)

1 bunch carrots with greens attached
1 large clove garlic
about 1/2 cup and 1-2 tablespoons good extra-virgin olive oil
salt and pepper to taste

1/2 cup pine nuts (optional)

1/4 cup parmesean cheese or parm-romano blend

Favorite spices – I used a chipotle blend, to taste

Snip the carrots from the greens leaving about 1/2-1 inch of the stem on the root. Set carrots aside. Remove any long stems and wilted leaves from the leafy greens. Bring a pot of salted water to a boil and boil the greens for about 1 minute. Drain for 5 minutes. Coarsely chop the garlic clove and the greens, and transfer to a food processor as well as salt, pepper, the 1/2 cup of olive oil and pine nuts and cheese. Pulse for a few seconds, stopping to scrape down mixture with a spatula as needed, until well blended. Taste for seasoning, adding salt and pepper and other spices, as desired.

Cut carrots lengthwise so that they’re about equal in size and thickness.  Drizzle with olive oil just to coat and season with salt and pepper.  Grill carrots on a grill heated to medium-high (or cook on cast-ron pan on stovetop).  Let cook for 1-2 minutes, or until charred marks form on the underside, and flip. Cook another 2-3 minutes, turning occasionally, until each side is slightly charred and remove from heat. Serve with the pesto.

Mexican Stuffed Portobellos

In line with my goal of trying to enjoy mushrooms more, I ordered Portobello mushrooms from Grean B.E.A.N. Delivery. I’ve had Portobellos prepared before at restaurants and liked them just fine, but I've never made them. In that produce delivery, I also got zucchini, red onion, cilantro, and green pepper. I found a similar recipe that had more of an Italian-flare, but I knew Lo would prefer a Mexican-style, since he was more wary of mushrooms than I.  I also had cooked black beans in the fridge, along with quinoa and cooked ground beef in the freezer that I pulled out and defrosted.  Sorry - the picture kind of sucks and isn't that appetizing, but I promise it tastes good!

This recipe is completely customizable – use whatever veggies that you want, change up the grains or beans (or leave them out), and change up the meat (or leave it out). The ingredients look like a lot, but it didn’t take long at all (with Lo chopping and me getting everything together and cooking). All of the chopping could be done ahead of time, and obviously it’s always nice to have the meat and grains cooked. I like cooking extra grains and meat and storing them in the freezer to pull out for quick meals.

Also - note that I had a lot of this mixture leave over that didn’t fit on the mushrooms, but we’ll just use that in another way – or just eat it separately.

Mexican Stuffed Portobellos

3-4 large Portobello mushrooms
1 tsp olive oil
1/2-1 cup of cooked ground beef or shredded chicken (omit for vegetarian)
1/2 cup cooked quinoa or rice
1/2 cup black beans
Fajita or Taco Seasoning Mix, to taste (ortega is gluten-free)
1 zucchini, chopped
1/2 Spanish or red onion, chopped
1 green pepper, chopped
1 tbsp fresh minced garlic
1 tbsp balsamic vinegar
1 medium tomato, chopped (or some salsa)
Handful fresh cilantro leaves, chopped
1/2 cup whole-wheat bread crumbs or crushed tortilla chips (I used blue corn tortilla chips for gluten-free)
1/2 cup cheese of your choice – I used muenster because that’s what we had
Sea salt and ground black pepper, to taste
Extra salsa for topping if you’d like

1.Preheat oven to 375°F.

2.Remove stems from mushrooms and set aside. Clean mushroom tops with a paper towel to remove any dirt. Scrape out the gills with a spoon (I don’t know if that is the proper way to do it, but I didn’t know what to do). Set aside.

3.Heat oil in a medium skillet. Chop mushroom stems and add to skillet with zucchini, pepper, onion, garlic and vinegar. Sauté for about 5 to 7 minutes, until onion and zucchini start to soften. Add tomato or salsa, quinoa or rice, black bean, meat (if using), and seasoning mix. If mixture seems dry, add a tablespoon or two of water. Heat through, about 2 minutes. Remove mixture from heat and transfer to a bowl. Stir in cilantro, bread crumbs, and cheese. (If you prefer a drier mixture, simply add more bread crumbs.) Season with salt and black pepper and more taco seasoning or red pepper, if desired.

4.Fill mushroom tops with vegetable mixture and bake for 15 minutes or until mushrooms look tender and cheese is slightly melted. Top with salsa to eat, if desired.

Sautéed Mushrooms with Spinach and Pepper

I'm on a quest to like mushrooms, and I think I'm part-way there.  I don't know that I'll ever love them raw, but cooked with some sort of sauce, I'm becoming a fan.  This would be excellent served over quinoa, rice, cooked rye berries, or your grain of choice.  I honestly can't remember how I served it, but I think it may have been over shredded pork, just because we had leftover.  It was quite tasty - and would be excellent with chicken, of course.  Even my husband ate it, and he's less fond of mushrooms than I.

Sautéed Mushrooms with Spinach and Pepper

2 tablespoons butter or olive oil
1/2 red onion, diced
8 ounces crimini mushrooms, sliced ¼ inch thick
Salt and freshly milled pepper
1-2 garlic cloves, slivered
1 bag of baby spinach, washed and dried
1 cup broth (beef, chicken, or veggie)
2 T cornstarch
1/2 cup cold water

Melt 2 tablespoons of the butter in a large skillet, add the mushrooms, and cook over high heat until they’ve browned, about 6 minutes. Season with salt and plenty of pepper and dump mushrooms in a bowl.

Return the pan to the heat and add the garlic. Add the spinach and broth, sprinkle with salt, and cook until tender and half of the liquid has evaporated, about 4 minutes. Return the mushrooms to the pan and toss with the spinach.  Mix cornstarch and water together and pour into pan.  Stir and cook until sauce is at your desired thickness - if it gets too thick, stir in some more broth or water.  Taste for salt and check to be sure everything is good and peppery. Serves 2 to 4

Swiss Chard and Carrot Gratin

I have a gratin problem.  Ever since we had the cabbage and cheddar gratin, we want it all of the time.  I know we'll get sick of it if I keep making it, plus I get all of this other amazing produce from Greener Grocer Market Bag and Grean B.E.A.N. Delivery, that I hate to buy any other produce at the grocery.  In my last Market Bag, I got swiss chard.  Other than it being a member of the "greens" family, I essentially knew nothing about it.  I started looking for recipes and came upon some simple saute preparations...and then...a gratin recipe!  I didn't like the sound of the sauce recipe for the gratin (olive oil bechamel), so I decided to stick a recipe that we love (cabbage and cheddar gratin, of course), with a few changes.  As always with my recipes, use whatever cheese you want and whatever spices you want. 

Swiss Chard and Carrot Gratin

1 cup sharp white cheddar, divided
1 bunch Swiss Chard
1 large carrot, shredded. (I use a veggie peeler to "shred" carrots)
2 cloves garlic, minced
1/2 cup broth, chicken or vegetable
1/3 cup yellow cornmeal (used GF)
Couple of shakes of dried parsley, dill, thyme, and red pepper flakes
1 tablespoon dijon mustard (I used whole grain)
Salt and ground black pepper to taste

Prepare the swiss chard first; you'll use the stems and greens. Bring a large pot of water to a boil while you stem the chard. Wash the stems thoroughly, trim away the ends and slice crosswise about 1/2 inch thick.  When the water in the pot comes to a boil, salt generously and add the chard stalks. Turn the heat down to medium, and boil gently for five to seven minutes until the stalks are just cooked through. Remove from the pot with a skimmer or a slotted spoon, and drain on paper towels or in a strainer. While the stems are boiling, wash the greens in two changes of water, and tear or cut into 2-3 inch pieces. Fill a bowl with ice water.  After removing the stems from the pot, bring the water in the pot back to a boil and add the greens. Blanch for one to two minutes until tender, and transfer to the ice water. Allow to cool for a couple of minutes, then drain and squeeze out excess water.
Preheat oven to 375°F. Set aside 1/4 cup of the cheese. Toss remaining ingredients together in a large bowl, along with the chard greens and stems, and transfer to a lightly greased 8 inch baking dish or 2 qt. gratin dish. Cover with foil and bake 45 minutes. Uncover, top with reserved cheese and bake until golden brown, 10 to 15 minutes more.

Yield: Serves four as a side dish.

Warm Potato Toss with Spinach and Feta

This was a tasty side dish to go with some grilled grub. Neither of us really like typical potato salad, so this was a nice substitute.  The bean sprouts were a great addition for a little crunch, though I wouldn't go out of my way to purchase them next time specifically for this.  The potatoes, spinach, celery, and red onion came from my Green B.E.A.N. delivery, and the local feta, shallot, and bean sprouts came in  my Greener Grocer Market Bag.

Warm Potato Toss with Spinach and Feta

2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
2 handfuls of spinach
Coarse salt and freshly ground pepper
2 tablespoons white wine or red wine vinegar
1 1/2 teaspoons Dijon mustard (I used whole grain dijon)
2 tablespoons extra virgin olive oil
3 ounces crumbled feta cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat leaf parsley
lots of pepper, to taste
red pepper flakes, if desired
handful of bacon pieces, optional
1/2 cup bean sprouts, optional
1/2 chopped red onion, optional

Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.  Cook spinach and bean sprouts (if usin) in small pan or skillet with a bit of oil until wilted.

Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.

Transfer potatoes, spinach, and sprouts to a bowl, and drizzle with vinaigrette. Gently stir in feta cheese, celery, shallot, and parsley. Season with salt and lots of pepper, plus red pepper flakes, if desired.

Cabbage and Cheddar Gratin

I got a head of green cabbage in my Market Bag and was disappointed because I don't really like cabbage, or at least I never knew what to do with it.  I searched around for some ideas that wouldn't involve making it into some sort of "slaw", because neither of us would really eat that.  But this - we LOVED.  So much.  For some reason, we both thought it tasted a little like hashbrowns, which makes no sense at all.  We liked it so much that we made another batch 2 days later with the other half of the cabbage.  My suggestions is to just double the recipe in the first place - what in the heck are you going to do with a half a head of cabbage anyway?
Seriously, I'm already eagerly awaiting the day I get another head of cabbage in my Market Bag or produce delivery... LOVE.

Cabbage and Cheddar Gratin
adapted from Whole Foods

1 1/4 cups shredded cheddar, divided (or your preferred cheese - freshly shredded is recommended)
3 cups (about 1/2 head) chopped or thinly sliced green cabbage
3/4 cup vegetable or chicken broth (I had chicken open, so I used that)
1/2 cup medium-grind yellow cornmeal (used GF)
3 tablespoons mixed chopped herbs, such as parsley, dill and thyme (or a couple of shakes of these dried herbs)
2 tablespoons dijon mustard (I used whole grain, check for gluten)
Salt and ground black pepper to taste
crushed red pepper, to taste

Preheat oven to 350°F. Set aside 1/4 cup of the cheese. Toss remaining ingredients together in a large bowl and transfer to an 8-inch square baking dish. Cover with foil and bake 45 minutes. Uncover, top with reserved cheese and bake until golden brown, 15 minutes more.

*if you double the recipe, just use a 9x13 dish.  Go ahead and double.  I ate this for breakfast once!

LOVE.

*UPDATE - I made this in the slow-cooker too and it turned out great.  I cooked on high for about 4-5 hours, if on low go 8-9 hours.

Roasted Brussels Sprouts with Dijon and Crispy Topping

I'm always looking for ways to prepare brussel sprouts without using lots of fatty ingredients - mainly heavy cream, as so many brussel sprout recipes do.  While this appears to use quite a bit of oil, most is used to roast the sprouts, so not as much actually ends up in the dish as would appear.  I added the balsalmic reduction before topping with the crumbs to give it a little extra flavor- I try to always keep a reduction in the fridge to spruce up recipes that need a little something, something.

Roasted Brussels Sprouts with Dijon and Crispy Topping

1/8 cup plus 1/2 Tbs. extra-virgin olive oil
1 Tbs. Dijon mustard
1/2 tsp. Worcestershire sauce (Lea & Perrins is GF)
1/4 tsp. kosher salt; more to taste
Freshly ground black pepper
1 lb. Brussels sprouts, ends trimmed, cut through the core into quarters
1/2 Tbs. unsalted butter
1/2 cup coarse fresh breadcrumbs (use GF bread if necessary)
1/4 cup chopped walnuts
balsamic reduction, if desired

Heat the oven to 400°F. Line two rimmed baking sheets with parchment. In a large bowl, whisk 1/8 cup of the olive oil with the mustard, Worcestershire sauce, 1/8 tsp. of the salt, and about 5 grinds of pepper. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. Spread the sprouts in an even layer on sheets. Roast until the cores of the sprouts are just barely tender and the leaves are browning and crisping a bit, 20 to 25 minutes. While the sprouts are roasting, make the topping: Line a plate with two layers of paper towel. Heat the remaining 1/2 Tbs. oil with the butter in a medium (10-inch) skillet over medium-high heat. When the butter has stopped foaming, add the breadcrumbs all at once; toss to coat with the fat. Reduce the heat to medium, add the walnuts and the remaining 1/4 tsp. salt, and cook, stirring constantly, until the crumbs are browned and slightly crisp and the nuts are golden, 4 to 6 minutes. Dump the breadcrumb mixture onto the paper towels to drain the excess fat. Transfer the sprouts to a serving bowl and season to taste with salt and pepper if necessary. Drizzle with balsamic reduction, if using.  Sprinkle the crumbs over the sprouts just before serving.

Spicy Stir-Fried Broccoli & Peanuts

I don't know where I got this recipe, but it's really good.  I love spicy peanut butter sauce, so it can't really go wrong.  Some sauces seem to end up clumpy, but I didn't have a problem with that this time.  If you don't have rice vinegar in your pantry, you should add it. I think the original recipe called for you to add chopped peanuts at the end, but I didn't have them so I left them out. 

Spicy Stir-Fried Broccoli 1/3 cup creamy natural peanut butter
1/2 cup water, divided
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce, divided (gluten-free)
1 tablespoon rice vinegar
2 tablespoons canola oil
1 1/2 pounds broccoli crowns, trimmed and cut into 1-inch pieces
1 large red bell pepper, sliced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper, or to taste

Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

Roasted Carrots and Turnips

I got carrots and turnips with my weekly market bag and I've recently discovered that I love turnips, so I was excited to try this recipe.  It turned out really well - when these veggies roast, they develop a naturally sweet/caramelized taste, which contrasts nicely with balsamic. 

Roasted Carrots and Turnips

6-8 small carrots, peeled and cut into diagonal slices
2 large turnips, peeled, sliced, then cut into diagonal strips slightly larger than carrots
1-2 T olive oil, enough to coat vegetables
2 tsp. plus 1 tsp. balsamic vinegar
couple of sprinkles preferred seasonings (garlic, sage, rosemary) I used 21 Season Salute from Trader Joes
sea salt and fresh ground black pepper to season if desired

Preheat oven to 350 F. Peel carrots and turnips and cut into diagonal pieces, making the turnips slightly larger than the carrots, since turnips cook faster. Put vegetables into ziploc bag, pour in olive oil and 2 tsp. balsamic vinegar, then add seasoning. Seal the bag and squeeze to move the vegetables around until they are well-coated with oil and the vegetables are mixed around.
Spray a roasting pan with oil. Or if you don't want to wash the pan, line it with foil and spray that.  Pour veggies out onto pan and spread around so they're in a single layer. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss with remaining 1 tsp. balsamic vinegar*, and season with salt and pepper if desired. Serve immediately.

*I had a balsamic reduction that I'd made previously and I used this as a topping instead of the straight balsamic.  I would highly recommend making a reduction for this.  To do so...simmer balsamic vinegar until it...well...reduces by about half.  When you drag a spoon across the bottom of the pan, it should leave a little path for a second or two.  Some people add a little brown sugar while reducing for a little more sweetness.

Spicy Slaw

I got this recipe from my Weekly Fresh Market Bag Subscription through Greener Grocer.  They got it from Elana's Pantry.  I adapted it a little because I didn't have all of the ingredients, as usual.  Plus I really feel like recipes are just supposed to be a guideline...
We both liked this much more than we expected. I wouldn't go to buy a head of purple cabbage to make this, but if I ended up with one, I'd use it this way again. 

Spicy Slaw

½ head purple cabbage, shredded (from my market bag)
1 bunch cilantro, finely chopped (didn't have, so I used my last cube of frozen cilantro from Trader Joes)
1 carrot, grated (from my market bag)
1 jalapeño pepper, seeded and minced (from my market bag)
1 teaspoon minced ginger
2 limes, juiced (didn't have, I used 2 random packs of "True Lime" powder that I mixed with a little water)
2 tablespoons olive oil
couple pinches of suger, to taste
½ teaspoon sea salt
couple of sprinkles of your other favorite seasonings, if desired

Place the cabbage, cilantro, carrot, jalapeño and ginger in a large bowl. Toss veggies with lime, olive oil, and sugar, then sprinkle with salt.

My tips:

• To shred the cabbage, I cut the head in half and then cut each half in half so that it would sit flat.  I just sliced it as thin as I could with a knife and it falls into shreds.  I only needed half of the cabbage, so I threw some in a Maque Choux that I was making and froze the rest.  I've never frozen fresh cabbage before but googled it and it people say it's fine.  I'll throw it in a soup at some point. 
• I always "grate/shred" carrots using a vegetable peeler - I like the thin strips better and it's faster - also easier to clean.
• I also "mince" ginger using a peeler - I just shave off little short chunks from the ginger knob that I keep in the freezer. 
• For the jalepenos, I (well, my husband), chopped them using my Cuisinart Hand Stick Blender Chopper.  It's one of my favorite, most useful wedding shower gifts.  Tonight I/he blended corn with it for a soup, minced 2 jalepenos, and blended up the clementines for my clementine cake (recipe coming soon).  I'd say that's pretty useful.  It's runs around $40 on amazon w/free shipping- also available at Bed, Bath, and Beyond for about the same price, and you can probably find a coupon to use.

Sweet 'n' Spicy Roasted Corn

I made this recipe tonight using corn that I had cut off the cob and froze. I just thawed the corn, mixed the butter and seasonings, and just stirred it into the corn. It gave the corn a nice flavor, but wasn't too spicy.


Sweet 'n' Spicy Roasted Corn

6 large ears sweet corn in husks
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder

Carefully peel back corn husks and remove silk. Rewrap corn in husks and soak corn in cold water for 1 hour. Coat grill rack with cooking spray before starting the grill. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Meanwhile, in a small saucepan or in the microwave, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

Calorie 163 Fat: 6 g Cholesterol: 10 mg Sodium: 62 mg Carb: 29 g Fiber: 4 g Protein: 5 g

Chili-Spiced Asparagus

This is a simple, fresh side dish that would compliment many meals. Try it when you are grilling to eliminate the need to use the oven. This is pictured with Grilled Lime and Chipotle Marinated Tuna.

Chili-Spiced Asparagus
Makes 4 servings

1 t. extra-virgin olive oil or canola
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 tablespoon water
1 1/2 teaspoons chili powder or 1 teaspoon smoked paprika (I used chili powder)
3/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons sherry vinegar or red-wine vinegar (I used red-wine vinegar)

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, 4 to 5 minutes. Add chili powder (or paprika), garlic powder and salt; cook until the asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.

Green Bean Snack

Green Bean Snack
Since I picked up my first quart of green beans at the Pearl Alley Farmer’s Market a couple of weeks ago, I’ve been “needing” to have crisp, cold green beans as an afternoon snack. These are very simple and I can prepare and package them in advance.

1 qt. green beans
Pepper
Sea salt
Lemon-Pepper Seasoning (I have a grinder of this from Trader Joes that costs $1.99)
Half a lemon

Bring enough water to a boil to cover beans while washing and snapping the stem ends off the beans. Once boiling, add the green beans and watch closely. You want them to remain bright green and crisp, so don’t overcook. After a couple of minutes, I’ll scoop one out and run under cold water and bite it to check to see if it’s “done” enough. This will be based on your preference, but don’t let them get soggy. While beans are boiling, I’ll fill a large enough bowl with ice water, so that when they are done, I can drain the beans and place them in the ice bath so that they stop cooking. Sometimes I need to change the water so that they cool down enough. When cooled, drain and squeeze the lemon over the beans and sprinkle with the desired amount of seasonings. I like mine heavily seasoned.

I divide between 3 containers and take in my lunch to snack on right from the fridge.

Green Beans with Brown Butter & Pecans

Grab some green beans at a farmer's market and try this easy recipe. For more, check out the In Season Recipe Swap at Tammy's Recipes. I served these with turkey kielbasa and baked sweet potato fries.

Green Beans with Brown Butter & Pecans

Kosher salt
2 lb. green beans, trimmed
1/4 cup unsalted butter, cut into pieces
1/4 cup finely chopped shallots
1/2 cup chopped toasted pecans
2 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper

Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve. In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.

Black Bean Asparagus Salad

This is a great recipe for get-togethers because it can be served at room temp. As with most recipes, adjust the seasonings to your taste...don't worry about screwing it up--cooking should be customized and it's usually difficult to totally ruin a recipe (except with baking...you should measure for baking).


Black Bean Asparagus Salad

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil (maybe could use less)
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Plunge into cold water to stop the cooking process. Drain. In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.

Calories: 100 Fat: 5 g Sodium: 252 mg Carb: 10 g Fiber: 3 g Protein: 3 g

Want more salad recipes? Check out the Ultimate Recipe Swap at Life as Mom.

Asparagus Season!

Sometimes I have an obsession with asparagus. This recipe never lets me down. Especially when I find 4 bunches of perfectly fresh asparagus at Anderson's for 99 cents. I have no idea why it was marked down because the bunches that I didn't cook right away lasted over a week in the fridge. Find other good asparagus recipes at Tammy's Recipe Swap.

Roasted Asparagus with Balsamic Browned Butter
Cooking Light

20 asparagus spears, trimmed (I just use the bunch that I buy it in)
Cooking spray
1/8 teaspoon kosher salt
1/16 teaspoon black pepper
1 tablespoons butter
2 teaspoon low-sodium soy sauce (check for gluten)
1 teaspoon balsamic vinegar

Preheat oven to 400°. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately. Serves 4.

45 calories, 3 g fat

*You could grill the asparagus if it's too hot for the oven
**I usually double the soy sauce and vinegar so there is more deliciousness per spear. I don’t find the need to increase the butter.
***If you don't know how to trim asparagus, just wash it and then try to bend it at the bottom of the stem...it will snap where it's supposed to (where it gets woody)

Let me know what you think!